Emulsion- a uniform mixture of two unmixable substances- in the kitchen, usually liquids.
Emulsify- combining two liquids together which normally don't mix easily, such as oil and vinegar.
Court Bouillon water containing seasonings, herbs, and,
1)Fish has very little connective tissue. How does this affect the ways in which you handle it
and cook it? Fish is naturally tender. Need to be carefull not to overcook fish because it cooks
very quickly even at low heat. Cooked fish must be handled very
Round fish- a round-shaped fish, such as cod and trout; eyes on both sides of heads, 2 filets.
Compound butter- a mixture of raw butter and various flavoring ingredients.
Bake- to cook foods by surrounding with hot, dry air.
Broil- to cook with radiant he
Pasta the word comes from the italian word for "paste" , the dough made by combining durum
wheat flour with liquid, usually water or milk.General term for any shape of macoroni product or
Spaetzle- is a dish of tiny noodles or dumplings
Clarification the mixture of ingredients used to clarify a stock.
Clearmeat a mixture of ground meat, egg whites, and flavoring ingredients, used to clarify
Coagulation the process by which proteins become firm, usually when heated.
Hollandaise- a sauce made of butter,egg yolks, and flavorings(especially lemon juice).
Poaching- to cook gently in water or another liquid that is hot but not actually bubbling, 160 to
180 F. Eggs are usually simmered in lightly salted water,often with a
Creamed vegetables- cut vegetables combined with cream sauce (bechamel+heavy cream).
Bchamel- the basic French white sauce is made by stirring milk with a roux
Mother Sauce a basic sauce that serves as a foundation sauce in making other variations of the
White meat- light-colored meat of poultry, cooks fast because of low fat and connective tissue
Dark meat- poultry meat with darker color and more fat and connective tissue, found in
drumsticks and thighs.
Supreme a semi-boneless breas
Estouffade rich, brown stock used for braising and to enhace other sauces.
Root Vegetable- the fleshy enlarged root of a plant used as a vegetable, e.g., a carrot, rutabaga,
Saute pan wide pan with straight or slightly curved sides; efficienly br