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Definitions
Fichas del conjunto (44)
- 1Define: Aerobic BacteriaBacteria that requires the presence of oxygen to function.
- 2Define: Aioliegg yolks, salt, pepper, olive oil, garlic
- 3Define: Al Dente"to the tooth" to cook an item, such as pasta or vegetables, until it is tender but still firm, not soft.
- 4Define: Anaerobic BacteriaBacteria that does not require oxygen to function
- 5Define: AromaticsPlant ingredients (herbs and spices) used to enhance flavors or fragrance of food.
- 6Define: ArrowrootA powdered starch made from a tropical root. Used primarily as a thickener. Remains clear when cooked.
- 7Define: Bain-MarieA water bath used to cook foods gently by surrounding the cooking vessel with simmering water. (Double Boiler)
- 8Define: BardTo cover an item with slabs of ate (bacon or fatback) to baste it during roasting. Done only with dry meats (roast beef).
- 9Define: Baton12mmx12mmx6cm
- 10Define: Battonet6mmx6mmx6cm
- 11Define: Beurre Blanc"white butter" a classic emulsified sauce made with a reduction of white wine and shallots thickened with whole butter and possibly finished with herbs and seasonings. Good with any fish.
- 12Define: Beurre noir"Black butter" is butter that has been cooked to a very dark brown or nearly black. Made with browned butter, vinegar, chopped parsley, and capers. Good with fish.
- 13Define: Beurre Noisette:"hazelnut Butter" or "brown butter". Whole butter that has been heated until browned.
- 14Define: BlanchTo cook an item briefly in boiling water or hot fat before finishing or storing it.
- 15Define: BolsterA collar or shank at the point on a knife where the blade meets the handle.
- 16Define: BotulismA foodborne illness caused by toxins produced by the anaerobic bacterium, "Clostridium Botulinum."
- 17Define: Bouquet Garni(sachet) A small bundle of herb tied with string. It is seared in fat, then simmered in stock of another liquid in a covered vessel.
- 18Define: BraiseA cooking method in which the main item, usually meat, is seared in fat, then simmered in stock of another liquid in a covered vessel.
- 19Define: CanapeAn hors d'oeuvre consisting of a small piece of bread or toast. often cut in a decorative shape, garnished with a savory spread or topping.
- 20Define: Chef de partieStation Chefs- in the brigade system, these are the line-cook position, such as saucier, grillardin, etc.
- 21Define: ChiffonadeLeafy vegetables or herbs cut into fine shreds, often used as a garnish.
- 22Define: ChineA cut of meat that includes the backbone.
- 23Define: CommisApprentice. A cook who works under a chef de partie to learn the station and its responsibilities. A commis de rang is a back waiter or bus boy.
- 24Define: ConcasserTo pound or chop coarsely. Usually refers to tomatoes that have been peeled, seeded and chopped.
- 25Define: ConsommeBroth that has been clarified using a mixture of ground meat, egg whites, and other ingredients that trap impurities.
- 26Define: DeglazeTo use a liquid, such as water, wine, or stock, to dissolve food particles and/or caramelized drippings left in a pan after roasting or sauteing.
- 27Define: Demi-glace"half-glace"- a mixture of equal parts brown stock and brown sauce that has been reduced by half. (one of the grand sauces).
- 28Define: Dockto cut the top of dough before baking to prevent from rising.
- 29Define: DrawnA whole fish that has been scaled and gutted but still has its head, fins, and tail.
- 30Define: DuxellesAn appareil of finely chopped mushrooms and shallots sauteed gently in butter.
- 31Define: EntremetierVegetable chef/station
- 32Define: Garde-magerPantry chef/station (cold food).
- 33Define: GenoiseA sponge cake made with whole eggs, used for petit fours, layer cakes, and other desserts.
- 34Define: GlaceReduced stock, ice cream, icing.
- 35Define: GratineBrowned in an oven or under a salamander. Gratin can be referred to a forcemeat in which some portion of the dominant meat is sauteed and cooled before grinding.
- 36Define: Haricot"beans", green beans
- 37Define: HomogenizationA process used to prevent the milk fat from separating out of milk products.
- 38Define: JusJuice/ meat gravy
- 39Define; Jus lieJuice/ Meat gravy thickened with arrowroot or cornstarch.
- 40Define: LardingA strip of fat used for larding; inserted into meat.
- 41Define: LardonA strip or cube of fat sauteed until crispy.
- 42Define: LiaisonA mixture of egg yolks and cream used to thicken and enrich sauces.
- 43Define: MadeiraA Portuguese fortified wine that is treated with heat as it ages, giving it a adjusted to cut items into various cuts and thicknesses.
- 44Define:
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- 1 Culinary Fichas sobre Definitions, creado por sphynxis13 el 06/07/2016.
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- sphynxis13
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