Culinary Arts Vocabulary W3
Terms
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- Tomato Concassee
- peeled, seeded and diced tomato
- Glazed
- (1) Any shiny coating applied to food or created by browning; (2) the dramatic reduction and concentration of a stock; (3) a thin, flavored coating poured or dripped onto a cake or pastry
- Creamed
- Is a rich, liquid milk product containing at least 18% fat. It must be pasteurized or ultra-pasteurized and may be homogenized. Cram has a slight yellow or ivory color and is more viscous than milk. It is used throughout the kitchen to give flavor and body to sauces, soups and desserts. Whipping cream, containing not less than 30% milkfat, can be whipped into a stiff foam and used in pastries and desserts.
- Boil
- A moist-heat cooking method that uses convection to transfer heat from a hot (approximately 212®F/100®C) liquid to the food submerged in it; the turbulent waters and higher temperatures cook foods more quickly than do poaching or simmering
- Zest
- the colored outer portion of the rind of citrus fruit; contains the oil that provides flavor and aroma.
- Sauteuse
- the basic sauté pan with sloping sides and a single long handle
- Crouton
- A bread or pastry garnish, usually toasted or sautéed until crisp
- Tourne
- to cut into football-shaped pieces with seven equal sides and blunts ends
- Sauté
- a dry-heat cooking method that uses conduction to transfer heat from a hot pan to food with the aid of a small amount of hot fat; cooking is usually done quickly over high temperatures
- Onion brulee
- French for "burnt onion"; made by charring onion halves; used to flavor and color stocks and sauces
- Shallots
- are shaped like small bulb onions with one flat side. When peeled, a shallot separates into multiple cloves, similar to garlic. They have a mild, yet rich and complex flavor. Shallots are the basis of many classics sauces and meat preparations; they can also be sautéed or baked as a side dish
- Standard Breading
- the procedure for coating foods with crumbs or meal by passing the food through flour, then an egg wash and then the crumbs; it gives foods a relatively thick, crisp coating when deep-fried or pan-fried
- Onion pique
- French for "pricked onion"; a bay leaf tacked with a clove to a peeled onion; used to flavor sauces and soups
- Duxelles
- A coarse paste made of finely chopped mushrooms sautéed with shallots in butter used in sauces and stuffing
- Gratin
- Foods with a browned or crusted top; often made by browning a food with a bread-crumb, cheese and/or sauce topping under a broiler or salamander
- Puree
- (1) to process food to achieve a smooth pulp; (2) food that is processed by mashing, straining or fine chopping to achieve a smooth pulp
- Leafy Vegetables
- are a diverse group of plants with high water content that may be served raw, but are usually cooked. Also called "greens" are among the most nutritious vegetables with significant amounts of vitamin A and C. The more important leaf vegetables are spinach, kales, collards, mustard, sorrel and Swiss chard
- Steaming
- A moist-heat cooking method in which heat is transferred from steam to the food being cooked by direct contact; the food to be steamed is placed in a basket or rack above a boiling liquid in a covered pan
- Organic
- a method of farming that does not rely on synthetic pesticides, fungicides, herbicides or fertilizers
- Fines herbs
- Are a combination of parsley, tarragon, chervil and chives widely used in French cuisine. The mixture is available dried, or it can be created from fresh ingredients.
- Sautoir
- a sauté pan with straight sides and single long handle
- Amandine
- Prepared or garnished with almonds