12/27/2023 0 Comments Clarify definition in culinary![]() AfterĬooling, strain the mixture through a cloth-lined sieve to remove residue. The egg whites attract and trap particles from the liquid. Whites and/or eggshells are commonly added and simmered for approximately 15 A food processor may also be used to chop food. Literally translated from French, the term means "made of The fruit or vegetable is then sliced, creating a decorativeĪnd become a clear caramel syrup ranging in color from golden to dark brown.įruits and vegetables with natural sugars can be caramelized by sauteeing, roasting or grilling, giving them a sweet Over the surface of fruits or vegetables for decorative purposes using aĬhannel knife. The two halvesĪre then opened flat to resemble a butterfly. The surface of food using a pastry brush.ĭown the center, cutting almost, but not completely through. ![]() Food can be broiled in an oven or on a grill. Use wine, stocks or water as components in The braising liquid keeps meats moist andĬan be used as a basis for sauce. The long, slow cooking tenderizes meats by Sometimes, theįood is first browned in fat. Small amount of liquid at low heat for a long period of time. ![]() Use a sharp boning knife and angle the blade toward the bone to Together with a spoon, beater or blender. Plunged immediately and briefly into an ice water bath to stop the cooking Blanched vegetables are generally "shocked" i.e. Basting prevents foodsįrom drying out and adds color and flavor. With melted fat or the cooking juices from the dish. Necessary only when there is no natural fat present. Minutes before the meat is finished, allowing the meat to brown. It cooks, keeping it moist and adding flavor. These add great flavor to many foods!įowl to keep them from drying out during roasting. Small silvery fish that come from the Mediterranean, usually salt cured and canned in olive oil. Many Chefs tantalize diners palates with decorative, intense flavored tastings to delight the eyes. Also a dessert mixture of fruit served many ways, with or without gelatin.Ī French phrase: A little bite of food to amuse the mouth and invigorate the palate. Greek Mythology refers to ambrosia as the food of the gods (translation is "immortality"). A la mode means topped with ice cream.Īn Italian phrase meaning "to the tooth" used to describe pasta or foods that are cooked only to the point of doneness, often slightly underdone. Often served raw or medium rare and used in sushi and sashimi.Ī strong flavorful garlic mayonnaise mixture used for fish, meats and vegetables.Ī French word for "in the style of", often used by region A la Carte means items are priced and ordered separately. The Hawaiian name for yellowfin or bigeye tuna. Red wine often benefits from longer aging. Aged Wine is aged in both barrels and bottles. Aged Cheese is stored in a teperature controlled area until it develops the desired texture and flavor. to allow the enzymes break down connective tissues. Aged Meat is usually stored 3 - 6 weeks at 34 - 38 degree's F. In cooking "To Age" means to let food get older under controlled conditions. Use sifters, sieves or whisks to both aerate and sift. Ingredients aerates them while distributing small amounts of chemical leaveners or dry seasoning evenly through the mixture. Incorporates air to make ingredients like flour, lighter. In cooking "To Adjust" means to taste during cooking and add seasonings or flavorings, as needed.įine-mesh sifter so large pieces can be removed. These are natural tenderizers and help break down foods by marinating. Wines, vinegars and lemon juice are many of the common acids used in cooking. Sourness is found naturally in many foods. Below is our glossary of some common cooking terms. We specialize in Chef tools and gourmet items for your kitchen. Welcome to Chef Depot! Every item we sell is tested by Certified Chefs for quality and value.
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