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
pour juices or melted fat over meat during cooking in order to keep it moist
foods that have been formed into long narrow shapes, appearing stick-like and somewhat similar to a baton
a semiliquid mixture of flour, egg, and milk or water used in cooking, especially for making cakes or for coating food before frying
To smoothen a mixture by briskly whipping or stirring it with a spoon, fork, wire whisk, rotary beater, or electric mixer
To thicken a sauce or hot liquid by stirring in ingredients such as eggs, flour, butter, or cream
smooth, creamy, highly seasoned soup of French origin
used in the preparation of fish and other foods and cooked in a very hot cast-iron skillet
To cook in a liquid that has reached its highest possible temperature of 212°F
Any broth made by cooking meat, poultry, fish, or vegetables in water
is a combination-cooking method that uses both moist and dry heats
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
To cover with sauce
To chop, grind, or cut into small pieces
A mixture made up of diced vegetables
To heat with sugar and spices to make a hot drink
A French term describing the coating of a prepared dish with sauce
A knife cut with two angled sides
oblique cut
Scarps from a remaining meal
Fry in a pan with a small amount of oil
pan fry
a sandwich made with Italian bread, usually toasted
Trim something by cutting away the outer edges
Scoop fruit of vegetables in ball shape
parisienne scoop
A smooth creamy substance made of liquidized or crushed fruits or vegetables
a mixture of fat and flour used in making sauces
General purpose knife for slicing, dicing, and mincing
santoku knife
Fried quickly in a little amount of hot fat
A straight sided pan
sautoir pan
Milk at the point before boiling
Cooking at a high temperature until caramelized crust forms
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
Remove the top fat layer from liquids
A thickening mixture that is made up of equal parts flour and water
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
A strained liquid that results from simmering meat and is used for soups or sauces
A gentle heating of vegetables in little oil or butter
A ring shaped pasta
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
To beat food with a whisk or mixer to incorporate air and produce volume

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