cooked so as to be still firm when bitten
al dente
an appetizer typically consisting of olives, anchovies, cheeses, and meats
anti pasto
cook food by dry heat without direct exposure to a flame, typically in an oven or on a hot surface
bake
pour juices or melted fat over meat during cooking in order to keep it moist
baste
foods that have been formed into long narrow shapes, appearing stick-like and somewhat similar to a baton
batonette
a semiliquid mixture of flour, egg, and milk or water used in cooking, especially for making cakes or for coating food before frying
batter
To smoothen a mixture by briskly whipping or stirring it with a spoon, fork, wire whisk, rotary beater, or electric mixer
beat
To thicken a sauce or hot liquid by stirring in ingredients such as eggs, flour, butter, or cream
bind
Twice-cooked
biscotti
smooth, creamy, highly seasoned soup of French origin
bisque
used in the preparation of fish and other foods and cooked in a very hot cast-iron skillet
blackened
To cook in a liquid that has reached its highest possible temperature of 212°F
boil
Any broth made by cooking meat, poultry, fish, or vegetables in water
bouillion
is a combination-cooking method that uses both moist and dry heats
braise
a kind of food made of flour or meal that has been mixed with milk or water, made into a dough or batter, with or without yeast or other leavening agent, and baked
bread
To cover with sauce
mask
To chop, grind, or cut into small pieces
mince
A mixture made up of diced vegetables
mirepox
To heat with sugar and spices to make a hot drink
mull
A French term describing the coating of a prepared dish with sauce
napper
A knife cut with two angled sides
oblique cut
Scarps from a remaining meal
ort
Fry in a pan with a small amount of oil
pan fry
a sandwich made with Italian bread, usually toasted
panini
Trim something by cutting away the outer edges
pare
Scoop fruit of vegetables in ball shape
parisienne scoop
A smooth creamy substance made of liquidized or crushed fruits or vegetables
puree
a mixture of fat and flour used in making sauces
roux
General purpose knife for slicing, dicing, and mincing
santoku knife
Fried quickly in a little amount of hot fat
saute
A straight sided pan
sautoir pan
Milk at the point before boiling
scald
Cooking at a high temperature until caramelized crust forms
sear
Teeth on the blades so it won't squish the ripe fruits
serrated knife
When you put hot food under ice water to stop cooking process
shocking
Remove the top fat layer from liquids
skim
A thickening mixture that is made up of equal parts flour and water
slurry
When the food is vacuum packed, emerged in water bath and cooked at a constant temperature
sous vide
The combination of solid food ingredients that have been cooked in liquid soup in restaurant gravy
stew
A strained liquid that results from simmering meat and is used for soups or sauces
stock
A gentle heating of vegetables in little oil or butter
sweat
A ring shaped pasta
tortellini
A seven sided football like shapes
tourne cut
This small knife, similar to a paring knife, has a curved blade to make cutting the curved surfaces of tournéed vegetables easier
tourne knife
to make fast with skewers, thread, or the like, as the wings or legs of a fowl in preparation for cooking
trussing
To beat food with a whisk or mixer to incorporate air and produce volume
whip

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