Cooking terms Flashcards

court bouillon
Terms Definitions
saltear
sauté
versez
pour
Enak
Delicious
cangkir
cup
boiled
bollito
agregar
to add
faites marinez
marinate
masukkan
put in
hancurkanlah
crush it
couper
to cut
Membuat
To make
il piatto
plate
el arroz
rice
la zanahoria
carrot
la cebolla
onion
morsels
i bocconcini
cucinare
to cook
incorporare
to combine
le verre
the glass
mengupas
to peel something
masakan
the cooked food
sweet and sour
agrodolce
iced
covered with frosting
Candy
Cook in sugar syrup
One tablespoon =
3 teaspoons
une boîte de
a can of
Blanch
Scald in water or steam
ausdrücken
to squeeze the juice out of
relish
something savory or appetizing added to a meal, as pickles or olives, usually chopped or minced
Puree
Form food into thick and smooth liquid
short
crisp and flaky; breaking or crumbling readily from being made with a large proportion of butter or other shortening
forcemeat
a mixture of finely chopped and seasoned foods, usually containing egg white, meat or fish, used as a stuffing or served alone
roast
to bake (meat or other food) uncovered, esp. in an oven.
dariole
a small round cup-shaped mold, for preparing individual pastries
mousse
a sweetened dessert with whipped cream as a base, often stabilized with gelatin and chilled in a mold, or a savory aspic
bouillabaisse
a soup or stew containing several kinds of fish and often shellfish, usually combined with olive oil, tomatoes, and saffron.
meat
is unique because it only provides iron and zinc in forms that are well absorbed by your body
Beat
To make a mixture smooth by the incorporation of air. This can be accomplished with a brisk whipping or stirring motion. The implement can be a spoon, food processor, or electric mixer.
coat
to cover thickly, esp. with a viscous fluid or substance:
butter cookie
a plain cookie whose chief ingredients are butter, flour, and sugar
vol-au-vent
a large shell of light, flaky pastry for filling with vegetable, fish, or meat mixtures, usually with a sauce
braise
to cook (meat, fish, or vegetables) by sautéeing in fat and then simmering slowly in very little liquid.
A la nage
Cooking à la nage means poaching food, usually seafood, in a court bouillon and serving the court bouillon and the vegetables around the food as part the garniture. When making a court bouillon to use for cooking à la nage, cut the vegetables in a decorat
shell steak
a porterhouse steak, choice cut of beef from between the prime ribs and the sirloin, with the fillet removed
scallop
a thin slice of meat, usually further flattened by pounding with a mallet
quenelle
a dumpling of finely chopped fish or meat that is poached in water or stock and usually served with a sauce
pot-au-feu
a dish of boiled meat and vegetables, the broth of which is usually served separately
Score
To cut lightly so as to mark with lines.
glaze
a substance used to coat a food, esp. sugar or sugar syrup, or stock cooked down to a thin paste for applying to the surface of meats
hard-boiled
an egg boiled in the shell long enough for the yolk and white to solidify
steam
to expose to or treat with steam, as in order to heat, cook, soften, renovate, or the like.
steep
to soak in water or other liquid, as to soften, cleanse, or extract some constituent:
fill
to insert a filling into the middle of another prepared food
pallet knife
a small, flat utensil for picking up and handling pastry paste
boeuf bourguignon
beef cubes cooked in red wine with mushrooms, onions, and bacon
cupful
a measure equal to 8 fluid ounces (237 milliliters) or half a pint
Knead
To work the dough with the heel of the hand in a pressing, folding motion.
bake
to cook by dry heat in an oven or on heated metal or stones.
pelare
peel
gula-gula
lollies
Berantakan
Messy
wajan
wok
raw
crudo
l'assiette
the plate
faites congeler
freeze
gorenglah
fry it
campurkan
mix it
mencicipi
to taste
masakkan
cook it
la ricetta
recipe
la albóndiga
meatball
el calamar
squid
steamed
al vapore
togliere
to remove
picar
to dice, mince
enlever
to take out
menambahkan
to add something
sebiji
little round thing
(far) bollire
to boil
Julienne
Cut into thin strips
to stir fry
faire sauter
une tasse de
a cup of
asar en la parrilla
to grill
 
Panbroil
Cook without fat in uncovered skillet
Disinfecting
To kill most (but not all) microorganisms.
Moisture Heat Cooking Method
simmering,poaching, boiling, use water or steam to transfer heat through convection; used to emphasize the natural flavors of foods
au poivre
spiced with peppercorns or ground black pepper
pressure cook
to cook in a pressure cooker.
Bocconcini
Fresh Italian mozzarella balls sold in a water or brine solution. Available from delicatessens and supermarkets.
whitebait
any small, delicate fish cooked whole without being cleaned
self-rising
rising without the addition of yeast or baking powder (leaven)
Cut in
To mix shortening with dry ingredients using a pastry blender or two knives moving against each other.
Bread
To coat with bread or cracker crumbs before frying or baking.
over easy
fried eggs turned over when nearly done and fried briefly on the reverse side so that the yolk remains somewhat liquid but hard on top.
stir-fry
to cook (food) quickly by cutting into small pieces and stirring constantly in a lightly oiled wok or frying pan over high heat: a common method of Chinese cookery.
poach
to cook (eggs, fish, fruits, etc.) in a hot liquid that is kept just below the boiling point.
Béchamel
A classic white sauce made with whole milk thickened with a white roux, and flavored with aromatic vegetables
O'Brien potatoes
home fries prepared with diced green pepper
crimp
to pinch down and seal together the top and bottom layers of pastry, or to gash the flesh of a fresh fish with a knife to make more crisp when cooked
beef stroganoff
stroganoff, a dish of meat saut?ed with onion and cooked in a sauce of sour cream, seasonings, and, usually, mushrooms, made with strips of beef
Roux
A mixture of flour and fat that is cooked, sometimes browned, thickens soups & sauces.
Who was known as the cooks of kings
Marie Careme
deep-dish
baked in a dish more than one inch deep, often with a pastry top
broil
to cook by direct heat, as on a gridiron over the heat or in an oven under the heat; grill:
raised
made light by the use of yeast or other ferment but not with baking powder or soda
What is Hollandaise Sauce?
an emoltion, mixture of tow unmixable liquids, main ingredients are egg yolks and clarified butter
simmer
to cook in a liquid that is kept at or just below the boiling point.
fry
to cook in a pan or on a griddle over direct heat, usually in fat or oil.
friggere
fry
pedas
spicy
Manis
Sweet
garpu
fork
smoked
affumicato
ajouter
to add
faites bouillir
boil
hiaslah
decorate it
memotong
to cut
sebuah
a piece
sesisir
a hand
il bicchiere
glass
la harina
flour
excurrir
to drain
el bacalao
cod
pan
la padella
conservare
to keep
espolvorear
to sprinkle, dust
la cuisinere
the stove
mencuci
to wash something
el aceite vegetal
vegetable oil
cuocere al vapore
to steam
une tranche de
a slice of
When was Careme discovered?
Late 1700s
Parboil
Boil in liquid until partially cooked
en croûte
baked in a pastry crust
Blend
To thoroughly mix two or more ingredients together, until the texture is smooth and uniform.
White Stock
light colored stock made from chicken, veal, beef, or fish bones simmered in water with vegetables and seasonings
Sift
To put one or more dry ingredients through a sieve or sifter.
reduce
to evaporate water from a sauce, soup, or other liquid, usually by boiling
baste
to moisten (meat or other food) while cooking, with drippings, butter, etc.
Chévre
The French word for goat and by extension the cheeses made from goat’s milk.
smother
to steam slowly in a heavy, tightly closed vessel with a minimum of liquid
What is Tomato Sauce?
leading sauce made from tomatoes, vegetables, seasonings, and white stock. may or may not be thickened with roux
confit
duck or goose cooked in its own fat and preserved
What is Brown Stock?
richly colored stock made of chicken, veal, beef, or game bones and vegetables, all of which are caramelized before they are simmered in water with seasonings
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