Vocabulary ~ 2nd QuizCooking Term Definition Looks Like
26 Larding
27 Marinating
28 Mincing
29 Mirepoix
30 Pave
31 Pectin
32 Poach
33 Quenelle
34 Raft
35 Reduce
36 Remoulade
37 Rendering
Inserting long strips of fat into a dry cut of meat
Melting animal fat over low heat
3 sided oval-shaped dumplingEgg white, protein, and an acidic ingredient to clarify consomme
Boiling a liquid rapidly until volume is reduced
Soaking food in a seasoned liquid
Cutting food in small pieces (smaller than chopping)
Mixture of diced carrots, onions, celery & herbsA square or rect. dessert made of sponge layers filled w/ frosting/filling
Gelatin like substance used for its thickening properties
Fresh sauce made of mayo, mustard, pickles, herbs, and anchovies
Cooking in water at a temperature just warm enough to barely simmer
Cooking Term Definition Looks Like37 Ribbon
38 Roux
39 Sachet
40 Scoring
41 Searing
42 Skimming
43 Sweat
44 Tempering
45 Terrine
46 Tomato Concasse
47 Tuile
48 Water Bath
49 Zest
A thin, crisp cookie placed over a rounded object while still hot from oven
Peeled, seeded, & diced tomatoes
Perfumey outermost skin layer of citrus
Browning meat quickly by subjecting it to high heat
a pate or mousse – often layered
Removing top layer of a liquid
Surround w/ gentle heat by placing container in another filled w/ warm water
A mix of flour & fat that, after being cooked over low heat, is used to thicken mixtures
Cook slowly over heat in uncovered pan
Stabilizing chocolate by a melting & cooling process
Make shallow cuts in surface to decorate, tenderize, & absorb flavors
A small bag filled w/ herbs & spices
Egg & sugar mixed until pale & extremely thick – falls slowly from beaters
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