Vocabulary Culinary 107
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Anthocyanin – A flavonoid that gives a lot of fruits or vegetables their red purple and blue color.
Anthoxanthin – A pigment in fruits and vegetables that changes white or clear to yellowish when it is in an acidic to alkaline.
Alkali – A substance that tests higher than 7 on the PH scale, IE: Baking Soda.
Baking – To cook food inside of an oven.
Blanching – The process of taking bones or vegetables and putting them in boiling water for a short period of time and then submerging them in an ice bath.
Boiling – When the water is hot enough to cause a lot of bubbles. Boiling temperature is 212 degrees.
Broiling – Is cooking food with the heat coming down onto the food.
Carotenoids – Is fat soluble pigment found in fruits and vegetables. It creates Orange, yellow, or red-orange.
Chlorophyll – What makes plants look green.
Combination cooking method – Where you cook food with a dry and also a moist -heat process.
Pan-Frying – The process of frying food in a pan with high heat half covered with oil – double check.
Parcook – To partially cook an item before another cooking method or storage.
pH scale – The measurement of how alkaline or acidic a food is.
Poaching – Cooking food in a flavorful liquid at 160 to 180 degrees farenheit.
Refresh – The process of shocking a hot item in a cold ice water bath.
Roasting – To cook in a dry environment with high heat.
Rondelles – Needs review
Sauteing – The cooking process of heating a small amount of oil in a pain – double check
Simmering – A restrained version of a boil 180 to 200 degrees.
Stewing – Needs review
Allumette – A matchstick cut for potatoes measuring 1/8 by 1/8 by 2 inches.
Batonnet – A matchstick cut that is ¼ by ¼ by 2 inches
Bouquet Garni – Aromatic bundle that is tied with a string to hold them together. They generally contain Leek, Fresh Thyme sprigs, Dry bay leaf, fresh parsley stems.
Brigade – A system inside a kitchen in which each cook has their own section and responsibility.
Brown Stocks – A stock that contains chicken or beef/veal bones that have been caramelized by roasting the bones and mirepoix. It may also contain tomato paste but this is sometimes not included due to the flavor of tomatoes not going well with certain dishes.
Cheesecloth – A cloth with holes in it that is used to make sachet depice.
Deglazing – the process of adding water, wine, or remouillage/stock to the fond inside of a pan.
Fond – The stock or flavorings left over in a pan after you have cooked meat.
Court Bouillon – A quick stock consisting of water, salt, white wine, mirepoix, boquet garni and black pepper.
Julienne – A matchstick cut 1/8 by 1/8 by 2 inches.
Matignon – Standard mirepoix with the addition of diced bacon or smoked ham and mushrooms/herbs.
Mince – The form of cutting small pieces of vegetables that are somewhat similar in size.
Mirepoix – 50 % onions, 25 % carrots, 25% celery.
Mise en place – Where everything that you need for a recipe is laid out in front of you read to be cooked.
Oblique – A vegetable cut that is neither perpendicular nor parallel.
Oignon Brulee – Literally meaning in French burnt onion, it is the process of searing a half peeled onion in a skillet
Paysanne – A cut that can be round, square, or triangular that is ½ by ½ by 1/8th
Slow food – The anti fast food movement, it is taking fresh ingredients and cooking them .
Sachet depice – A bundle of herbs tied inside of a cheesecloth containing – Dried Thyme , Parsley stems, Bay leaf, whole peppercorn,whole cloves.
Sous Chef – Under chef – The cook who is right under the rank of Chef
Nappe – A consistency that is able to coat the back of a spoon.
Bechamel – A mother sauce consisting of Milk, White or Pale Roux, and onion pique
Buerre Blanc – Needs review / look up what the words mean
Broth – An intensely flavored stock that has been cooked with meat and bones.
Chefs Knife – Needs review on how to describe it.
Collagen – Needs review
Culinology – Needs review
Demi-Glace – A sauce that is made from adding espagnole and brown stock to the fond of a pan and then reduced to half.
Emulsion – The process of taking two unmixable liquids and blending them together to form a creamy state.
Espagnole – A mother sauce that consists of Brown Stock, Brown Roux, and Mirepoix to season.
Fumet – An intensely flavored broth that is concentrated on one flavor even though many ingredients may be added to it.
Glace – A reduced stock until it becomes a nappe consistency.
Grand Sauce – A grand sauce is one of the five major sauces that make the other derivative sauces such as mornay, or creole.
Hollandaise – A mother sauce that consists of Clarified butter, egg yolks, and lemon juice or cayenne pepper to flavor.
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