To cook eggs in or over boiling water
poach
When the food is in hot liquid just below the boiling point
simmer
To smoothen a mixture by briskly whipping or stirring it with a spoon, fork, wire whisk, rotary beater, or electric mixer
blend
to mix ingredients together until combined
blend
cook by exposure to direct, intense radiant heat.
broil
partially cooking the surface of meat to help remove excessive fat
brown
knife cut in which food item is first julienned and then turned a quarter turn and diced again
brunoise
To split food through the middle without completely separating the halves and then spread the halves
butterfly
the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color
caramelize
also known as a cook's knife, originally designed primarily to slice and disjoint large cuts of beef
chef knife
to cut food into bite-sized pieces using the quick, heavy blows of a knife
chop
To turn a cloudy liquid clear by removing sediments
clarify
To cover food with a coating that can be wet
coat
is a cooking term meaning to rough chop any ingredient
concasse cut
the treatment of the meat with large grained rock salt
corned
French for strained liquid
coulis
the technique of blending several ingredients
cream
a small cake or ball of minced meat, poultry, or fish, or of rice, potato, or other food, often coated with beaten egg and bread crumbs, and fried in deep fat
croquettes
range in size from less than 1/8 inch square to approximately 3/4 inch square
cube
Working in solid shortening into dry ingredients with two knives or a pastry blender until well mixed
cut in
Technique for removing and dissolving browned food residue from a pan to flavor sauces
deglaze
To skim the fat off the surface of a hot liquid
degrease
To remove the vein(s) or digestive tract of a shrimp or other prawn
devein
A cooking method that allows heat to meet the food directly
direct heat
A cooking technique used to coat wet or moist food with dry ingredients prior to cooking
dredge
The liquid that drips fat and juices from meat in cooking
drippings
To fall in fine drops or to pour liquid in thin stream
drizzle
Beaten eggs and brushed on to the surface of a pastry before baking
eggwash
Mixing two unlike liquid mixtures together to make a sauce
emulision
Appetizer
entree
Very flexible knife used to fillet fish
fillet knife
Something that separates solids from liquids
filter
The process if breaking off small pieces from foods
flake
The process of blending a light ingredient into a heavier ingredient by lifting underneath with a spatula or spoon
fold
The cooking of food in oil or other fat
fry
A glaze, icing, sauce, or filling for pastries made from chocolate and cream
ganache
The coating of a glossy, often sweet, sometimes savory substance applied to food
glaze
to rub cheese, vegetables etc against a rough or sharp surface in order to break them into small pieces grated cheese Peel and grate the potatoes
grate
to break something into small pieces or powder
grind
a dish composed of a starchy food, topped by a protein, in combination with fresh vegetables
haystack
puffy pancake perfected by the Amish
hootenanny
to steep something in a liquid to extract the flavors from it
infuse
a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks
julienne
a French culinary term meaning with juice
jus
to work into a uniform mixture by pressing, folding, and stretching
knead
substances used to produce air bubbles that cause baked goods to rise
leavener

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