Cooking methods

When heat applied on food, this is referred as cooking methods

Two types of cooking methods

Moist heat cooking methods

Dry heat cooking methodsMoist heat cooking methods

Boiling

Blanching

Poaching

Simmering

Steaming

Braising

Stewing

Dry heat cooking methods

Baking

Grilling

Rousing

Sauting

Frying

Blanch

Partial cooking process, 10-20% doneness

Blanchir is the French term

Two ways to blanch

Start from boiling liquid

Start cold liquid brought to boil

From boiling liquid

Drop food in hot liquid

From cold

Put in cold Liquid and bring to boil

Why Blanch

Reduce bitterness

Reduce salt content of cured meats

Preparation for the finishing cooking method

Prepare food for freezing

Loosen skins of food such as tomatoes

Intensify the color of vegetables

Clean meats before use

Poach

Cook food gently liquid at just below boiling point

Liquid bubbles stay at the bottom of the bot

Temperature is 75C -82C

A liquid at this temperature will have bubbles on the bottom of the pot and will stay and not disrupt the body liquid

Poaching techniques

Deep poach

Shallow poach

Deep Poach

Food is totally submerged

Shallow

Food is placed in cold flavorful liquid

Food is partly submerged

Simmer

To cook just below the boiling point

Liquid has bubbles just begging to break the surface

Small bubble slowly appears on the liquids surface

Temperature is 85C-

Boil

Bouille is the French term

Cook food in a liquid

Bubbles of liquid are breaking are on the surface 100C/212F temperature

Parboil Partial cooking

Food is boiled briefly in liquid

Used for dense food like carrots and potatoes

Parboiled food is added to items that cook quicker

Food is parboiled to ensure that all ingredients will finish cooking at the same time

Since food continue cooking after being removed from boiling liquid, parboiled food should be shocked

Steam

Healthy way to coo, nutrients are preserved

Cook food in a steamer or on a rack over boiling water

The food does not came into direct contact with the liquid

Steaming retains:

Flavor

Shape

Texture

Nutrients

Braise

Long, slow cooking method

Main item, usually meat, is seared and browned

Long simmering in small quantity of stock or liquid

Pot is covered

Tough cuts of meat are braised

Daube

French method of braising meat in red wine stock

Pot-roast

Cooking method similar to braising

Pot roasting is used tough cut of meat

Meat is browned and braised

Slowly cooked in covered pot in the oven

Stew

Slow method of cooking

Food is barely covered in liquid

Pot is covered

Tough cuts of meat are stewed

Comparing braising and stewing

Both are moist cooking methods

Both are long and slow cooking methods

BraisingLarger cuts of meat

Less liquid used

Stew

Smaller cuts of meat more liquid More liquid used

Baking

Cook food in an oven using dry heat

When meat is cooked in the oven, the method is roasting

When bread, pastry or cakes is cooked in the oven, the method is baking

Bake Blind

A term used in pastry

Refers to advance baking of pastry crust before filling with sweet or savory mixture

Ensures that the pastry stays crisp after the filling is added

Necessary if the filling need no cooking or brief cooking

How to bake blind

Line a pie tin rolled-out pastry dough

Prick dough with fork

Place baking paper over the pastry

Weight down with ceramic or dried beans

Grilling

Food is cooked directly above the heat source

Food has brown exterior and moist center

The intense heat seals in the juices by forming a crust on the surfaces of the food

Grilling gives grill marks on food

Broil

Dry heat cooking method

Food cooked directly below the heat source

Comparing grilling and broiling

On both method, food is cooked directly exposed to heat

Grilling

Broiling

Heat above the food

Heat below the food

Roasting

Similar to baking

Used for meat, poultry, and vegetables

Food exposed to the heat over a grill, or the radiant heat of an oven

Fat is added to keep the meat moist during roasting

Sauting

Fry quickly in small amount of hot fat

Similar to frying but involves moving the food around the frying pan to prevent browning

Small amount of oil is used to grease the pan and prevent burning of food

Frying

Cook food in hot fat

Deep Fry

Food is completely submerged in hot fat or oil

Temerature and oil is important in deep frying

Soya oil is ideal, has high smoking in deep frying

Sunflower oil is not used, has low smoke point

When the fat is not hot, the food absorbs fat and becomes greasy

When the fat is too hot, the food on the exterior before cooked inside

Dry Fry

Cooking in a frying pan without fat or oil

Pan Fry

Cooking food quickly in a frying pan with no fat or with minimum amount of fat

Shallow fry

Suitable for foods that will not burn easily

Used on foods coated with flour, breadcrumbs or batter

Fry the food, turn over and fry the other side

Stir fry from

Method originates asia

Food is cut into small pieces

Cooked rapidly while tossed constantly, in a work

Sear

Also called as seize or seal

Cooking, meat, poultry, or vegetables with hot over high heat until the surface is brown

Searing helps seal in the foods juices

Provides crispy exterior while center is moist

Seared food is eaten rare or roasted or braised

Barbeque

The food is cooked on a mesh over hot coalsFoods are marinated

Cooking Techniques

Acid rinse

A bath of acidulated water used to prevent discoloration of peeled fruits and vegetables that brown when exposed to air.

Adjust

Taste before serving

Add seasoning if necessary to achieve the right taste

Aerate

To pass dry ingredients through a fine-mesh sifter

Why aerate

Remove large particles

Incorporate air to make ingredient lighter

Arrange

Aesthetically place meat garnish on the serving dish

Au Bleu

Term applied to cooking meat and fish

On meat

Cooked to under done

On fish

Poaching fresh whole fish, slime turns to bluish hue

Bard

Barding is done only on lean meats

The practice of wrapping fat on lean cuts of meat

The alternative technique is larding

Why bard

Add moisture

Add flavor

How to bard

Wrap pieces of fat such as bacon, around a lean cut of meat

Removed the fat before the meat is cooked to brown the meat

Baste

Arroser is the French term for baste

Used on roasted meat or vegetables

When using marinade to baste, boil marinade to prevent cross contamination

Why baste

Add flavor

Add color

Keep the food moist

Seal the flavor

How to baste

Brush or spoon liquid fat or juices over meat during roasting

Beat

This technique is used on eggs or sauces

Fork or mixer is used to beat ingridients

Why beat

Make a mixture smooth

Removes lump in sauces

Introduce air omelet

How to beat

Brisk regular oven and under motion rather than circular motionBind

Thicken hot liquid by stirring thickening agent

Also mean to cause a mixture a cohere as a homogenous product by adding a binding ingredient

Example is minced meat and onion, binder is bread crumbs

Blackened

This technique gives the food a crust and sears in the juices

The outside of meat is blackened while the inside of the meat remains tender and moist

Meat or fish is coated with mixture of spices

a cast-iron skillet is heated until oil reached smoke point

Spices include

Paprika

Cayenne pepper

White pepper

Garlic powder

Onion powder

Dried thyme

Dried oregano

Blend

Combining two or more ingredients to produce own unique character and quality

Ingredients are completely mixed that identities are undistinguishable from one another

Why blend

Obtain equal distribution throughout the mixture

How to blend

Stir ingredients with spoon or puree ingredients with blenderBloom

Soften and re-hydrate gelatin in warm liquid before use

Bread

Roll in bread crumb

Break

Also referred to as separate

When two or more ingredients fail to hold together in one uniform state

Hollandaise, for example, break or separate from a smooth sauce into one that is oily and curled-looking

Brown

A procedure involving the searing of yje outer part of meat to seal in the juices of the meat to seal in the juices of the meat

Brown in butter

Cook in butter until lightly colored

Brown on the top

Put a dish sauced or not, sprinkled with grated cheese, into the oven or under a broiler

Why brown on top

Obtain light coloring

Crispy surface

Boning

Remove flesh from the bone or joint of meats and poultry

Boning knife is used

Bruise

Culinary term used to describe the partial crushing of an ingredient to release full flavor, most notably garlic

Butter

Grease a mold, a baking sheet, baking paper Also means to finish a sauce by whisking butter

Butterfly

This technique is used on lamb, chicken breast, or prawns

The meat is grilled sauted or stuffed and rolled to be roasted

Why butterfly

Facilitate cooking

Decorative effect of food

How to butterfly

Spilt food horizontally down the center

Cut down the center without cutting all the way through

Spread apart

Fan open the halves

For meat, pound flat to make the entire piece of same thickness

For prawns, spread flat to flat resemble butterfly

Caramelize fruits and vegetables

All foods have a certain amount natural sugars

When heated, these sugars start to brown or caramelize

Fruits and vegetables with natural sugars are caramelized by sauting or roasting or roasting

Caramelize Sugar

When sugar is heated, sugar is liquefied and takes golden to dark brown color Channel

Create small V-shaped grooves over the surface of fruits or vegetables for decorative purposes using a canella knife

The fruit or vegetable is sliced, creating a decorative border on the slices

Chilled

A food that has been refrigerated

Usually at temperature of 1 to 4c

Clarify

To remove impurities/ sediments from cloudy liquid by heating the liquid, the straining or skimming

This techniques is associated on butter or stocks

Used for frying, to prepare sauces such as the barnaise sauce and hollandaise sauce

Why clarify

Remove impurities of liquid of such as stocks Increase smoking point of butterHow to clarify liquid such as stocks

Add egg whites and or egg shells to the stock

The egg white and egg shells draw out the impurities of the liquid

Simmer for 10-15 min

Allow the liquid to cool and

After cooling, strain the mixture through a cloth-lines sieve to remove residue

How to clarify butter

Slowly heat butter in a pan to separate milk solids

Milk solids sink to the bottom of the pan

Skim the foam off the to of the butter

Coagulation

The irreversible solidification of a protein

Coat

Surround a food with another before or after cooking Coating breadcrumbs before cooking

Coating finished product with sauce prior serving

Coat a spoon

A cooking technique used to judge the thickness of a liquid

When dipped into a simmering liquid, a spoon will determine how thick or thin the liquid is by how much sticks to the spoon

Concentrating

Describe reduction of water content of thickness and flavor intensified

Confit

This is a meat preservation preparation technique

During the aging period the meat develops new flavor

Fatty meats such as duck, goose, and pork are used in confit

How to confit

The meat is salted to remove moisture

Marinated in red wine

Slowly simmer submerged in the meats fat, until the meat is buttery tender

Meat is cooled

Stored in crocks covered with the fat to prevent exposure to air

Crock is stored to help age the meat

Meat is fried or gilled until skin is crisp

Meat is served with lentils or bitter green salad to balance the richness of the meat

Correcting

To adjust the seasoning consistency or color

Cook in a blanc

Cook vegetables or offal subjected to oxidation in a water base

Vegetables such as artichokes or button mushroom

Offal such as veal head, tongue or lamb feet

Water base has acid and flour

Proportion: 1 liter water, 25g flour, lemon or 1 table spoon of vinegar and 6g of salt

Cook out

The process of cooking the flour in roux

Crisp

Also called as fresh

To restore the crunch to vegetables

By soaking in ice water bath

Cream

This technique is usually associated with something rich and creamy, such as butter

Creaming is similar to beating

Why cream

Smoothen ingredient

Trap air to increase volume

Trap air to give height to cookies and cakes

Light and fluffy texture

How to cream

Form is used to beat ingredients together until smooth, nearly twice the volume, light and fluffy

Aggressively beat the ingredients

Cripm

To pinch the edges of pastry

Purpose of crimping

Seal the edges together

Create decorative edge of piecrust

How to crimp

Use the finger and thumb of one hand and the index finger of the other hand to pinch pastry

Cross hatch

To cut criss-cross patterns on the surface of foods

Why cross hatch

Allow absorption of marinades

Drain fat

Create decorative effect

Crumble

To break food into smaller pieces, usually by hand

Curdle

Cause semisolid pieces of coagulated protein to develop in food

Result from the addition of an acid substance or overheating of milk

Crush

To squash, compress, mash or pound reducing foods to smallest form, like pastes, crumbs, powders

Why crush

Bring out flavor on garlic and herbs

Turn ingredient to powder such as biscuits

How to crush to bring out flavor

Used on garlic and herbs

Crushing is done by pressing the flat side of the knife blade down to the garlic or herbs

Mortar and pestle is also used to crush ingredients

How to crush to turn food to powder

To make biscuit crumbs for cheesecakes, place the biscuits into a plastic bagTie the end of the bag securely

Use a rolling pin to crush the biscuits inside the bag

Cut in

Blend a solid into a dry ingredient until the mixture is in the form of small particles

Cure

Salting, smoking or sugaring are common methods

Why cure

Preserve food

Add flavor to ingredient

Degorge

This technique refers to actions on meat, vegetables and crustaceans

Why degorge meat

Remove impurities of meat, poultry or fish

How to degorge meat

Soak meat, poultry or fish in a solution of cold water and salt

Why degorge vegetables

Remove water content of vegetables

How to degorge vegetables

Sprinkle salt to vegetables such as eggplant

Pat dry before cooking

Why degorge crustaceans

Remove sand in the shells of crustaceans

How to degorge crustacean

Add cornmeal to water

Soak crustaceans

Degrease

Skim the fat the surface a hot liquid such as a soup, stock or sauce

Deglaze

To pour hot stock, wine or water on the degreased sediment left in the pan in which meat was cooked

This process is used in making gravies, sauces and soups

The resulting sauce is called as pan sauce

Why deglaze

Dissolve the caramelized juices of meats during the cooking process

How to deglaze

Remove food and excess fat from pan

Add small amount of liquid, usually acid into the pan heat the liquid Stir to loosen sediments of food in the pan

Reduced liquid yo intensify the flavor

Dehydrate

Remove water from food by slowly drying Dehydration prevents moisture of food

Inhibits growth of mold or fermentation

Delays spoilage of food

Devein

Remove the intestinal vein from the back of a shrimp

Dilute

Adjust consistency and thin out a thick sauce or a puree

Reduce mixtures strength or thickness by adding liquid

Disjoint

A cooking term meaning to separate meats at the joint

Separating the drumstick from the thigh of poultry would be an example of this

Dissolve

Mix liquid with a dry ingredient thoroughly that no grains of the dry ingredient are evident

Dot

Placing small amounts of butter or other fat on food before baking or broiling

Drain

To remove liquid or fat from a food using strainer

Draw

Remove the entrails from poultry or fish

Dredge

This technique refers to two actions

One refers to baking and another to coating of food

Action on baking

To sprinkle a flour on to surface when rolling out pastry or icing sugar or cocoa powder over dessert sAction on food items

To lightly for sauting or frying with dry ingredients

Dry ingredients such as sugar, flour, cornstarch, cornmeal, or breadcrumbs before fryingWhy dredge food

Brown food

Provide crisp texture

Protect the food from losing moisture during the cooking process

How to dredge food

Dip food in seasoned flour

Passed through an egg wash

Roll food in breading of choice

Dress

There are three meaning to this word

To add dressing to a salad

To decorate a dish before serving

To prepare fish, poultry and game for cooking such as plucking, skinning or scaling

Drizzle

Pour a liquid mixture in a fine steam over foods

Dust

Coast a food with a powdery ingredient such as flour or confectioners sugar

Emballer

French term meaning to wrap food to be poached or simmered in stock

The food item is usually wrapped in cheesecloth to hold together

The term also refers to the filling of a mould to be cooked such as pate Enrich

This technique is used on sauces or dough

Add butter to the dough

Add butter, cream, or egg to sauce

Why enrich

Add rich ingredient to create a richer texture or flavor

How to enrich sauce

Remove simmering sauce from heat

Temper

Spoon ingredient into sauce

Emulsification

To bind together two liquid ingredients that normally does not combine smoothly, such as water and fat or oil and vinegar

Mayonnaise is done by emulsification

To make mayonnaise, add oil in slow steam to beateb egg while whisking vigorously

3 stages of emulsions

Unstable or temporary

Semi stable

Stable

How to emulsify

Slowly add one ingredient to the other while mixing rapidly

This action disperses tiny droplets (colloids) of one liquid in the other

Mayonnaise and vinaigrettes are emulsions

Finish

Complete the preparation of a dish before serving

Includes adjusting the seasoning or consistency, adding garnish, or mounting a soup or sauce with butter or vinegar before service

Flamb

Strictly speaking, this is a food presentation than cooking method

Flamb is a French word meaning flamed

Involves sprinkling liqueur over a food and setting the alcohol alight just before serving

Fold

The technique refers to two different actions

To mix light mixture into a heavier mixtureTo combine dry ingredients into moist ingredientsWhy fold

Keep the air within the mixture

To combine a light mixture like beaten egg whites with a heavier mixture like whipped cream

Use spoon or spatula

How to mix a light mixture into a heavier mixture

Place heavier mixture in a large bowl

Place lighter mixture on top of the heavier mixture

Start at the back of the bowl; position the edge of a rubber spatula

Cut down through the middle of both mixtures

Combine ingredients following a figure of 8 movement

How to combine dry ingredients into moist ingredients

To combine engredient by cutting vertically through the mixture

Turn the ingredients over on top of each other by rotating the bowl turn with each stroke

Frizzle fry thin slices of meat or julenne of vegetables in hot oil until crisp and slightly curly

Frost

A technique of shaking ice cube in empty glass to form mist on the side of the glass

Alternately, the rim of the glasses is moistened with citrus juice or egg whites and dipped into plain or colored castor sugar, salt etc.

Gastrique

French term meaning to form a glaze by reduction

Grind

To mechanically reduce food to small pieces by running through a grinder

Food is grinded to different degrees, from fine to coarse

This technique is ude on nuts or coffee beans

Glaze

Is performed on pastry or meat

Involves brushing sauce, water, beaten egg, sugar and water, mustard, jam or chocolate

Term glaze also refers to the formation of a light, shining skin on a sauced dish

Why glaze

Give a glossy shine

Give a crunchy texture if sugar and water is used to glaze

How to glaze ham

Remove the skin from partly cooked meat

Coat the outer surface with sugar and mustard

Continue cooking

How to glaze sweet dishes

Brush item on the food

Bake

How to glaze meat

Baste with sauce while cooking or place briefly under broiler

How to glaze cold foods

Apply a coat of aspic, gelatin, or dissolved arrowroot

Grease

-to rub butter or oil over the surface of a pan

Hull

Remove the leafy parts of asoft fruits, such as strawberries

Incise technique of making shallow incisions into meats or fish to tenderize or to insert herbs/spices in to the flesh.

Incorporate the addition of an ingredient into the preparation of a dish or basic mixture thoroughly blending.

Infuse

The technique of steeping aromatic ingredient in hot liquid until the flavor has been extracted and absorbed by the liquid

Flavors of tea leaves, herbs or fruit are extracted

Milk, cream, water, oil or vinegar are liquid used in infusion

Interlarding Similar to larding

The technique of inserting thin strips of pork fat called lardons into lean cuts of meat using a larding needle.

Lardon is small dice of smoked or un-smoked pork belly

With interlading, the fat is left protruding from the surface of the meat

With larding the fat is submerged in the meat

Invert

Turn a food upside down

Inverting gelatin means turning the bowl or mold upside downJoint to cut meat and poultry into large pieces at the joints using a knife

Knead

USED ON DOUGH

To mix and work dough into a smooth, elastic mass

Done manually with food processor

Depending on the dough , the kneading time is 5 to 15 minutes

During kneading, the gluten strands stretch and expand

Kneading allows dough to hold in a gas bubbles formed by a leavener

The gas gives rise to the dough during baking

Lard

Is used on lean meat

Why lard keep the meat moist and to add flavor

How to lard- inset strips of pork fat into a lean cut of meat using a larding needle.

Leaven add a leaver to a mixture

Leaveners are agents that are added to dough and batters to increase the volume and lighten the texsture

The most common leaveners are baking soda, baking powder and yeast

Why leaven inhibits carbon dioxide production and makes the product rise

Liaison- the process of thickening a sauce, soup or stew

Line to place layers of edible or inedible item in a pan

Edible items such as cake, bread slices, bacon, pork fat, butter, dough or aspic

Inedible items such as foil or wax paper

Why line provide structure for a dish

Prevent food from sticking

How to line prepare items to be used for lining

Arrange items on the pan

How to line with aspic- coat the insides of a mold with melted savory jelly

Allow to harden before filling with the required ingredients

Macerate to soak fruit in a liquid such as alcohol, vinegar or syrup

A spirit such as brandy, rum or a liqueur is usually the macerating liquid

When meat is soaked in a flavorful liquid

Salt and sugar macerations

This is used to draw excess moisture out of the food for a secondary preparation

Technique used for canning, jam and preserve making

Salt and sugar maceration removes bitter flavors from vegetables

Why macerate soften texture of fruit

Infuse flavor to the fruit

Marinate one of the oldest culinary procedures

Soaking of meat into flavorful iquid

Consist of oil and acid flavored with herbs and spices

When fruits are marinated,

Why marinate add flavor to meat

Tenderize meat

How to marinate soak food in a highly seasoned acidic liquid for a certain length of time

Due to the acids of the mixture, food should be marinated in ceramic, glass or stainless steel containers

Cover the food

Always complete marination in the refrigerator

Marble to gently swirl two different colored ingredients

Why marble create a marble effect

How to marble slowly add melted white chocolate into melted dark chocolate to create a marble pattern

Mash potatoes and root vegetables are mashed

Why mash remove lumps

Make smooth mixture

How to mash to beat or press a food through sieve or masher

Melt- cook thinly sliced, minced, julienne or dice vegetables gently in butter until translucent

Moisten add liquid to a preparation either to cook or to make the accompanyinjg sauce

Monte whisk cold butter, piece by piec, into a warm sauce for smooth texture, flavor and sheen

Each piece of butter must be thoroughly incorporated before a new piece is added

The slow addition of butter prevents breaking of sauce

Breaking of sauce is when liquid and fat separates

Mould shaping of the food

How to mould- place food in a distinctively shared container allowing setting and taking on the particular shape

Forming by hand into a particular shape

Mount cooking technique of whisking small pieces of cold, unsalted butter into a sauce just before service

Gives rounded flavor, texture, and gloss to sauces

Mull add flavor a beverage or liquid with ingredients, usually spice, by heatin

Nappe a French term to cover food with a light, thin, layer of sauce

Open freeze to freeze foods, uncovered, in a single layer

Why open freeze preserve food

How to open freeze cut mango into small pieces

Spread out on a tray

Freeze uncovered

Transfer individually to a freezer bag

Use a required

Overlap arrange prepared foods that each piece is partially covered by the next to achieve a decorative effect

Paner coat with egg and crumbs before frying

Pickling the preserving food

By steeping in a brine of vinegar to which aromatics have been added

Pincer French culinary term describing the browning of vegetables and bones to be used in the production of stocks

Pipe force food through a pastry or piping bag

The shape of the nozzle determines the final shape of the preparation

Pluches French term for fresh leaves of herbs used to both flavor the and garnish the dish

The herbs used to flavor the dish should be the herb used to garnish

Pluck the process of removing the feathers from a fowl or game bird

Plump soak dried foods in a liquid solution until the food softens and swells slightly from absorption

Pre cooking rice briefly put the rice in boiling salted water

-drain in thoroughly

- moisten with milk

Preheat to heat a pan, oven or broiler in advance

Done to have the proper temperature required to cook certain dish

Proof dissolve yeast in warm water to prove that the yeast is active, and capable of leavening dough for baking.

Pulverize - reduce substance to powder or dust form

This is achieved by a mortar and pestle, food processor, or blender

Purge put certain foods, such as brains, sweetbreads, kidneys, offal into cold water or milk to flush out impurities and traces of bloodPuree- reducing food to a smooth pulp

Why puree- turn food to smooth pulp

How to puree push food thorough a sieve or use a blender

Quadriller mark the surface of grilled or broiled food with a criss cross pattern of lines

The scoring are produced by contact with hot single grill bars, which brown the surface of the foodQuench also called as refresh or shock

Quickly LAST OF PAGE 48Continuation not yet inputed.Capsaicin the compound that gives chilies the fiery sensation

80% comes from the seed

Spiceness is not a taste

Flavor sensation felt when food or drink comes in contact with the taste buds

Flavors are enhanced by texture, consistency, color and temperature

Piwuant a term used to describe foods that are pungent

Rancid a term describing fatty foods which has gone stale

Reasons are oxidation, exposure to light, high temperature or prolonged contact with a metallic substance

Savory describes food that are not sweet, but piquant and full flavored

Temperature

Pouching temp. 75C

Simmer temp. 85C

Boiling 100C or 212F

Lukewarm 95F

Celsius scale of measurement for the temperature

0C freezing

100C boiling

Lukewarm liquid is neither warm nor cold when dabbed on the inside of the wrist

Smoking point the point when a fat burns and gives rancid odor

Recipe set of written instructions for producing a specific food or beverage

Components of recipes

Name of dish

Preparation time

Ingredients, description and quantities

Ingredients preparation

EquipmentSequence of steps

Number of serving s

Nutritional and dietary information

Various facts such as history of the dish

Mise en place French for putting everything in place

Describes preparation and assembly of all necessary ingredients and equipment for cooking

Ap weight as purchased weight

Weight of the item as originally purchased

Meaning, the item was not trimmed or fabricated

Vegetable cuts

Allumette match size

Cut used on pastries and potatoes

Batonnet - translated as stick or small stick

Small stick cuts

Larger than allumette or julienne

Used for garnishing

Brunoise fine diced cuts on vegetables or cooked meats

Brunoise vegetables are usually braised in butter

Chiffonade French term meaning made out of rags

This cut is particularly used for leafy vegetables only

Why chiffonade uniformity of sizes

Consistency in cooking time

How to chiffonade roll the leaf

Slice crossway to form a ribbon

Concasse a French term for chopping or pounding ingredients such as tomatoes, fresh herbs, meatsDice cut food into small, regular-shaped cubes

Knife is used to dice food

Julienne associated with vegetables

-term also applied on cooked meat or fish

- cutting food such as carrots and celery to fine strips

Why Julienne uniformity of sizes

Consistency in cooking time

Mince cut food into tiny pieces

Mince is smaller, finer cut than diced cut

Mirepoix a culinary preparation and type of cut

Preparation consist of diced carrots, onion, and celery

A cut of rough dice

Used to enhance the flavor of soups, stocks, meat preparations

Garnish for presentations

Peel involves removing the outer skin or rind from food

Depending on the food, use hands, knife or a vegetable peeler

Macedoine- a mixture of fruit or vegetables and a cut

Vegetable macedoine cut into a small dice

Used as a garnish to meats

Fruit macedoine cut in a large pieces

Marinated in sugar syrup with liqueurVandyke cut zigzags in edges of fruit and vegetables halves

Cut usually used on oranges, tomatoes or lemons

- food is use as a garnish to decorate a dish

Liason - the process of thickening a sauce, soup, or stew

Binder ingredient used to thicken a sauce or hold together another mixture of ingredients

Also called as thickening agents

Thickening agents are:

Roux

Slurry

Beurre maniere

Panada

Egg yolks

Cream

Agar agar

Blood

Agar vegetable gelatin

Made from algae or seaweed

Primarily used as a thickening agent

Buerre Manie mixture of equal amount of flour and butter

Uncooked, kneaded to a smooth paste

Used to thicken sauces

Sauce thickened with beurre manie must be cooked

Cooking removes the starchy taste of the flou7r

Allemande liason of egg and cream

Used to finish sauce thickened with beurre manie

Masks raw starch flavor from beurre manie

Egg yolks tempered with hot liquid before added to hot liquid to prevent curdling

Roux equal amount of flour and butter

Used to thicken sauces, soups, and stews

Briefly cooked

cooking removes raw taste of starch from flour

Roux is classified as white, pale, blond, or brown

Longer cooking results to darker color

Darker the roux the less capable of thickening

Dark roux is used in creole cooking

Slurry starch and water mixture

Cooking and processing liquid

Acidulated water preservation liquid

Used to purify or prevent discoloration in meats and vegetables

Contains water

Acid such as lemon, vinegar or lime

Blanc cooking liquid

Contain water

Lemon juice

Flour

Brine preservation solution

Used in pickling and to preserve food

Draws natural sugar and moisture from food

forms lactic acids which protects food against spoilage

Contains water

Salt

10% solution

Strongest brine used in food processing

- dissolve 1.5 cups of salt in 1 gallon of liquid

Broth flavorful, aromatic liquid

Made by simmering water or stock with meat, vegetables, and or spices and herbs

Fumet French word for aroma Fish and vegetables stocks are commonly called fumets

Flavored, concentrated aromatic stock made for soups and sauces

Made from fish bones or vegetables such as mushroom The stocks is reduced to concentrate the flavor

Glaze highly reduced stock

Used as an essence in flavoring sauces and enriching soups and stews

Fish and shellfish glace has sharp flavor and becomes bitter

Jus rich, reduced stock

Used as a sauce for roasted meats

Is made by deglazing the dripping and reduced

Jus lie refers to jus thickened with cornstarch or flour

Nage aromatic broth in which crustaceans are cooked

The shellfish is served with this broth

The most notable lobster la nage

Flavoring an item that adds and alters flavors

Include herbs, spices, vinegars and other condiments

Aromatic herb, spice or plant that gives distinct flavor or aroma

Condiment accompaniment to prepared foods

Heightens the flavor and stimulate the appetite

Flavoring agents in a classical cuisine : mirepoix, sachet, bouqet garni, fine herbes

Mirepoix- vegetables

Sachet spices

Bouquet garni herbs

Bouquet garni aromatic herbs tied with kitchen string

Herbs are wrapped in leek before tied

Usually consist :

3 sprigs of parsley

1 sprig of thyme

2 bay leaves

Mirepoix French mixture of rough diced braising vegetables

Mirepoix is used in classical cuisine

Used to intensify flavor of stocks and saucesTypes of merpoix are brown and white

Brown mirepoix

Onion 50%

25% celery

25% carrots

Used on brown sauces or stocks

White mirepoix

60% onion

40% celery white part

Used on white sauces or stocks

Italinanversion is soffritto

Spanish version is sofregit

French: mirepoixItalian: soffritoSpanish : sofregit

OnionCelery and onionOnion

CeleryCarrotsCelery and carrots

carrotsGarlicTomato

Sachet small bag made out of cheesecloth filled with spices

Usually consist :

Bay leaves

Peppercorns

Parsley

Thyme

Fines Herbes- mixture of herbs

Culinary staple in French cuisine

Usually consist:

Chervil

Parsley

Chives

Tarragon

Gremolata- added to stews at the end of cooking time

Adds pungency to the dish

Used in osso bucco and goulash

Mixture of :

Parsley

Garlic

Lemon peel

Olive oil (for chef info)

Marinade seasoned liquid flavored with herbs and spices

Cooked or uncooked

Consist of :

Oil

Acid

Uses of marinade:

-add flavor

-tenderize meat

- Deglazing

-Make accompanying sauce

Garnish decorative accompaniments to a finished dish

Any edible item used to decorate a plate of food

- place as finishing touch to dishes or drinks

- garnish should blend with the flavor of the dish

Aspic

jelly made from stock, fumet, wine, or fruit juices

Aspic is ued to form and mold foods

Cubes of aspic are common garnish to pates and foie grasBouquetiere- garnished with bouquets of vegetables

Chevaler- French term for plating arrangement

Ingredients are arranged overlapping

Composed salad a salad of artfully arranged as opposed to tossing the ingredients

Dressing is drizzled over the top of the ingredients

Cordon a thin line or thread of sauce

Egg threads lightly beaten eggs poured slowly into a hot broth

The egg creates irregular shaped threads used to garnish soups

On the half shell culinary phrase used to describe the presentation of oysters, scallops that are served on the bottom shell only, on the bed of crushed ice or rock salt

Open faced culinary term used for slice of bread topped with ingredients

Overlap to arranged prepared foods, each piece is partially covered by the next to acheve a decorative effect

Primavera italian term

Use of fresh vegetbles as a garnish to various pasta dishes

- vegetables are raw or blanchec

Word associated with Meals

Accompaniment items offered separately with the dish

A la carte dishes prepared to order and is paid for separately

A la minute cooked to order

Aparitiif a before-dinner drink that stimulates the appetite

Usually sweet or mildly bitter

Bon appetite greeting that encourages guest to enjoy meal

Buffet vast array of hot and cold foods, often elaborately garnished

Carte du jour French for menu of the day

Cejeuner French for dinner

Dejeuner French term for lunch

Entre French term meaning entrance

Traditionally refers to the first course of a meal served after the soup and before the meat courses

Today, the term refers to the main course of a meal

Gratis free of charge

Smorgasbord Swedish buffet

Common elements are pickled herring, marinated vegetables, smoked and cured salmon and sturgeon, canaps

Words associated with cuisines French term used to describe a specific style of cooking or a certain countrys food in general

Fusion cuisine style of culinary art that incorporates ingredients and or methods from several ethnicities or regionsHaute cuisine describes food that has elegant presentation, elaborate preparation and of highest quality of ingredients

Nouvelle cuisine refers to a culinary style emphasizing simple and natural presentation

Creole Cuisine new orleans style of cooking

Features a spicy sauce or dish made with tomatoes, peppers, onion, celery and seasoning

- creole dishes are served over rice

Cajun cuisine form of cooking combining French and southern cuisines

Uses a dark roux and fat

Emphasizes the use of butter and cream

Words associated with:

Beurre French term for butter

Beurre fondue melted butter

Buerre neuniere AKA lemon butter

Brown butter with chopped parsley, lemon juice and seasoning

Beurre noir blackened butter

Butter that has been cooked to dark deep brown

Traditionally served with skate

As a sauce made with

Browned butter

Vinegar or lemon juice

Chopped parsley

Capers

Beurre noisette refers to the color of cooked butter and a sauce

Nut brown butter

Butter cooked until rich, nutty brown color and aroma

Color butter heated until browned

Hazelnut or nut brown butter

Sauce made with browned butter, vinegar, chopped parsley, and capers

Usually served with fish

Beurre rouge red butter

Emulsified sauce made from butter with shallots, and red wine

Clarified butter Ghee is the indian term for clarified butter

Has higher smoke point than ordinary butter

-does not turn rancid as compared with unclarified butter

Stays fresh in the refrigerator for at least 2 months

Demis-sel lightly salted butter

Words Associated with:

Bread Pan is the Spanish word

Pain is French for bread

Biscottie dry Italian cookies flavored with almonds, chocolate, anise seed

Served with coffee or sweet dessert wine

Brioche buttery egg-enriched yeast bread

French sweet bread, traditionally serve at breakfast

Breschetta originally from Tuscany, Italy

Toasted Italian bread

Rubbed with garlic

Finished with the olive oil

Topped with tomatoes, herbs, mushrooms

Canape small open faced sandwiches elaborately garnishes Served hot or cold, as snacks or for lunch

Grissini Italian bread sticks

Croque monsieurs toasted ham and cheese sandwich

Croutons toasted or fried cubes of bread

Served on soups or salads

Petit four small cookie or cake served on buffets or at the end of a multi-course meal

Strudel thin pastry rolled around sweet fillings of fruit, nuts, or cheese

Words associate with Pasta:

Al dente literal translation to the bite

Used to describe the correct degree of doneness for pasta and vegetables

Al dente is not a procedure

Al dente is a sensory evaluation for deciding when the food is cooked

Al dente pasta has slight resistance with firm center

Gnocchi small dumplings

Made with flour, potatoes and eggs

Boiled and sauced or tossed with melted butter

Quenelle dumpling

Made from fish or meat forcemeat

Ravioli Italian term referring to little wraps

Small squares or rounds of pasta stuffed with meat, cheese or vegetables

Stuffed pasta dough served in broth or with sauce

Chocolate filled ravioli is served as dessert and topped with thick caramel sauce

Common filling:

Ricotta cheese

Spinach

Potatoes

Squash

In Lebanon:

Ravioli is called as shish barak

Served with warmed yogurt

IN Russia :

Ravioli is called as pelmeni

In Ukraine

Ravioli is called as vernyky

Chinese version

Called Wonton

Tibet Cuisine version

Called as momo

Spatzle on coarse noodle from Germany

Made of flour, eggs, oil and water

Soft dough is dropped into boiling water and poached until cooked

Poached spatzle is fried in butter or oil

Served as a side dish to meat

Words Associated with:

Rice Dishes arroz is the Spanish term for rice

Riz is the French term for rice

Jambalaya creole version of paella

Basic ingredients

Rice

Tomatoes

Peppers

Onions

Paella Spanish rice dish

originally from Valencia

Basic ingredients:

Rice

Tomatoes

Saffron

Chicken

Chorizo

Mussel squid shrimp

Pilaf pilaf is a rice dish

Three variations are salma, suzme and kavorma

Salma boiled method

Grains and stock is boiled until liquid is absorbed

Suzme strained method

Grains are boiled in salted water

Fat is poured over the grains

Kavorma fried method Grain are sauteed

Cooked in stock

Simmered without stirring until liquid is absorbed

Risotto Italian rice dish and preparation of rice Served as a first course, main course, or side dish

Rice varieties for risotto:

Arborio

Carnaroli

Vialone nano

Basic procedure

Saute rice in butter or olive oil

Stir hot stock in mixture

Risotto alla Milanese made with chicken or beef stock and saffron

Traditionally served with osso bucoRisotto al Barolo- made with red wine, vegetables and meat

Risotto al nero di sepia

Specialty of the Veneto region

Made with cuttlefish

Fiz a la imperatrice- cold rice pudding with candied fruit

Bouille au riz et au chocolat rice porridge

Champorado

Word Associated with :

Sweets dolce Italian for sweet

Doux is French for sweet

Dulce is Spanish for sweet

Baklava sweet dessert made of layers of flaky pastry

This is filled with mixture of ground nuts and sugar

The pastry brushed with honey syrup flavored with lemon or rosewater

Belle helene classic dessert of chilled poached pear

Served on ice cream

Topped with hot chocolate sauce

Black cow ice cream soda made with vanilla ice cream and cola

Chantilly whipped cream sweetened and flavored with vanilla

Compote stewed fruit

Conserve mixture of fruits, nuts, and sugar

Cooked until thickened

Used as spread on biscuits or toast

Coulis puree of fruit or vegetable

Sweetened or flavored with herbs , but not thickened

Coupe French for ice cream topped with fruits served in steamed glasses

Parfait there are two versions of parfait: American and French

American parfait

Ice cream layered with flavored syrups and whipped cream Topped with chopped nuts and a maraschino cherry

French parfait frozen custard with egg yolks, sugar, whipped cream and flavorings

Praline in French cookery, refers to powder or paste made of caramelized almonds or hazelnuts. In American cookery, refers to a candy consisting of caramel pecans.

Tutti-frutti Italian term meaning all fruits. Refers to a preserve made with various diced fruits mixed with sugar and brandy.

Gastronomy

The art and science of fine dining and gourmet food

Gourmand

A person who merely enjoys eating good food

Gourmet -a judge of good food, one who appreciates good food and wine

Gastronome

Also called epicure or connoisseur

A person w/ refined palate

One who hives special attention to the knowledge of food and wine

Levels of food

Gastronome- Highest level, studies refinement of good food

Gourmet judge of good food

Gourmand lowest level, merly enjoys food

Adulterated food

Food has been contaminated

Classical dish that been modified

Ala- literal translation in the manner ofAla ancienne- dish garnished with beans, lettuce and hard boiled egg

Ala basquaise in the style of basque

Basque is a region between france and spain

Ingredients are ham, tomatoes, and red peppers

Ala bretonne

Brittany style

Dish served with white beans

Ala Bolognese

Bolognese style

Bologna is a region in Italy

Dish with sauce made of wine or milk

Ala bonne femme

Dish cooked with mushrooms, potatoes, onions, and bacons

Ala bourguignonne

Burgundy style

Dish contains, red wine, braised onions and mushrooms

Ala cardinal

Fish dish

Served with lobster sauce

Dusted with paprika or cayenne

Ala Florentine

Fish or egg dish

Served with spinach

Ala grecqua

Greek style

Describes vegetables cooked in a mixture of oil and acid such vinegar or lemon juice

Served cold or chilled

Ala italienne

Dish made of pasta with cheese and tomato

Ala Iyonnaise

Lyons- style

Lyons is a city in central france

Basic ingredients are onions, butter, white wine, vinegar, and demi glace

Garnished with shredded fried onions

Ala marechale

Small cuts of meat and poultry

Breaded

Fried in butter

Garnished with green asparagus tips and truffles

Ala nicoise

In the style

Basic ingredients are garlic, olives, anchovies, tomatoes and green beans

Salad nicoise is the most famous ala nicoise preparation

Ala provencale

In the style of provence

Basic ingredients are garlic, tomatoes, and olive oil

Ala royale

Food coated with white sauce

Garnished with truffles and button mushroomsAs garnish

Ala royale also refers to garnish for chicken consomm

Firm poached egg custard

Cut into shapes

Ala mode

Literal translation in the fashion of

American cookery

Cake, pie pudding, or any dessert

Topped with ice cream

French cooking

Beef pot roast

Braised with vegetables

Simmered in a sauce

Al forno

Italian term describing a dish cooked in the oven

Aristology

The science of dining

Antipasto

Italian appetizer

Common elements

Cured meats

Salamis

Olives

Marinated vegetables

Cheese

Au bleu

French term the method of preparing fish

Freshly caught trout to metallic blue color

Au gratin

French for dishes sprinkled with cheese or bread crumbs

Browned in the oven or under a broiler

Au jus

French for meat dishes served in own natural juices, not with gravy

Ballontine

French dish

Boned and stuffed leg of poultry

Poached roasted

Served cold or not

Bisque

French shellfish soup

Made with the shells of the animal

Enriched with cream and cognac

Garnished with shell fish meat

Bistro

A quaint, modest local bar or restaurant that serves reginonal specialties and winesBi- valve

Mollusk such as clams, oysters, scallops housed between two shells

Hinged together and held closed by a strong abductor muscle

Boeuf a la ficelle

French dish

Beef tied with string

poached in broth

Boeuf a la mode

French dish

Beef marinated in red wine

Braised inred wine

Served with carrots, mushrooms, onions and turnips

Seasoned with garlic, onions, orange peel and saffron

Thickened with egg yolks

Flavored with aioli

Bourride

Mediterranean fish soup

Similar to bouillabaisse

Bully beef

British corned beef

Cacciatore

Italian meat dish

Refers to food prepared hunter style

Meat in tomato wine sauce, mushrooms, onions, tomatoes and herbs

Chicken cacciatore is the most popular dish

Caponata

Italian salad

Basic ingredients

Eggplant

Celery

Tomatoes

Raisins

Pine nuts

Vinegar

Olive oil

Carbonnade

French dish

Meat dish stewed in beer

Carpaccio

Italian dish

Made of thinly slice raw beef

drizzled with lemon juice, olive oil and parmesan cheese

Topped with capers and onions

Caviar

Salted and cured eggs from sturgeon

Eggs of salmon, lumpfish, and whitefish are roes not caviars

Grading for caviar is based on the size, color and species of sturgeon

Traditional accompaniments are sour cream, blinis, and lemon and minced onion

3 types of caviar:

Beluga

Ossetra

Sevruga

Beluga caviar

The most expensive caviar

Large eggs

Dark grey

Ossetra caviar

Light to medium brown

Medium size eggs

Sevruga caviar

Smallest eggs

Firmest in texture

Grey in color

Chasseur

French for dish cooked in white wine, mushrooms and shallotsChips

British word for what Americans call French fries

Potato chips are called as crisps in England

Chufa

African plant, also called as tiger nut or earth almond

Popular in Africa, Spain and Mexico

Used as based for refreshing drinks

Civet

French dish

Stew of game, duck or goose

Marinated in red wine for long periods of time

Stewed with pearl onions and bacon

Compote

Fruits, fresh or dried, slowly cooked in a light sweet stock

Vegetables such has onions, red onions that are slowly cooked with stock and sugar

Coq au vin

French dish

Braised chicken

Basic Ingredients

Chicken

Red and white wine

Bacon

Mushrooms

Pearl onions

Coulis

Refers to a thick puree or sauce

Coulis is a puree made with tomatoes or fruits

Vegetable coulis is used on meat and vegetable dishes

Fruit coulis is used on desserts

Crudites

Raw fruits and vegetables served as an appetizer with various cold condiments

Croustade

Bread piece dipped in butter and baked until crispDaube

French meat stew pressure steamed in red wine

Dips

Flavorful mixture served as accompaniments to meat, vegetables or bread

Bagna cauda

Dip for raw vegetables

Specialty of nice

Made of anchovies, olive oil, garlic

Caviar daubergine

Cold seasoned eggplant puree

Guacamole

Mexican dip

Made of mashed avocadoes seasoned with onions, tomatoes, chilies, and cilantro

Served as dip or as filling for burritos and tacos

Pico de gallo

Spanish spicy salsa made of fresh chilies, onions, and tomatoes

Tahini

Paste made from sesame seeds

Used primarily in hummus

Tapenade

Italian dip

Paste made from black olives seasoned with olive oil, garlic, anchovies, capers, lemon and cognac

Served with croutons and raw vegetables

Also used as sauce for sauce for grilled meats and fish

Taramasalata

Greek dip

Made of olive oil and cod fish roe

Consistency similar to mayonnaise

Served with raw vegetables and bread or croutons

Dolma

Cold hors doeuvre

Grape leaves stuffed with cooked rice, lamb and fine dice onion

Marinated in olive oil and lemonDuxelle

Cooked finely chopped mushrooms and shallots

En coquille

French term meaning served in the shell, or made to resemble a shell

En croute

French for food that is roasted or baked with a crust

En papillote

French word meaning the food is wrapped, cooked in paper, parchment or foil

Fricasse

French for meat stewed in gravy

Foie gras

French delicacy

Literally means goose or duck liver

Has rich, butter flavor

Ducks or goose are force fed to enlarge the liver

Frittata

Italian open faced omelets

Fritter

Vegetable or fruit dipped into batter

Deep fried or sauted

Beignet in French

Frito mist

Italian fried platter

Similar to Japanese tempura platter

Mixture of vegetables, meat and fish

Ingredients dipped in a light batter

Deep fried

Gazpacho

Spanish cold vegetable soup

Tomato gazpacho

Most popular variation of the soup

Made of coarse puree of fresh tomatoes, vinegar and olive oil

With dice raw vegetables like onions, cucumbers and peppers

Light gazpacho

Made of puree of cucumber

Garnished with roasted almonds, avocadoes, and croutons

Goulash

Hungarian stew

Made with beef

Seasoned with paprika

Gravlax

Whole salmon fillets

Cured with salt, sugar and pepper

Flavored with dill

Salmon is sliced thinly

Serve with

Bread

Sour cream

Capers

Onion

Lemon

Hoteliere

French for sauted or grilled meats and fish dishes served with hotel butter

Jambalaya

A creole dish

Combines cooked rice with tomatoes, onion, green peppers, and meat, poultry or shellfish

Kapunata

Maltese version of ratatouille

Served with grilled fish

Lactose

AKA milk sugar

Lactose is that sugar that occurs naturally in milk

Lactose is less sweet than any of the other sugars

Used in baby formulas and candies

Milanese

French for foods dipped in egg and parmesan cheese

Fried in butter

Meuniere

French for food lightly floured and fried or sauted in butter

Moussaka

Layered dish of eggplant and meat with tomatoes and onions

Bound with bchamel sauce

Cooked au gratin

Nutraceutical

Food that is nutritionally enhanced with nutrients, vitamins or herbal supplements

Orange jello shots

Made with vodka instead of the cold water addition

Cut into squares and served at parties

An adult version of jello

Organic food

Refers to foods cultivated and processed without fertilizers, insecticides, artificial coloring, artificial flavorings or additives

Osso Bucco

Italian dish originally from Milan

Made with gelatinous veal shanks

Sauteed veal braised with tomatoes, garlic, onions, and orange zest

Oxxobuco is served with gremolada

Paillard

French dish

Piece of meat or fish pounded thinly

Grilled or sauted

Pancake

Blini is Russian pancake

Crepes is French thin pancake

Pannekoeken is Dutch pancake

Batter

A mixture of flour and liquid

Batters thickness varies, thinner than dough

Blintz

Thin pancake rolled up to encase sweet or savory fillings

Common fillings are cottage or ricotta cheese, fruits and meat mixtures

Blintz is sauted until golden brown and served with sour cream

Macaire

French potato pancake

Made with seasoned potato puree

Pannekoeken

Baked in flat round or square shape

Made with honey, nuts, candied fruits and spices

Heavily dusted with confectionary sugar

Rosti

Swiss potato pancake

Pommes de terre dauphine

Mashed potatoes

Mixed with choux pastry

Shaped into small balls and fried

Pommes de terre dauphinoise

Gratin of slice potatoes

Baked with milk or cream, garlic, cheese and eggs

Pommes de terre duchesse

Pureed potatoes with milk egg yolks, nutmeg and butter

Used for garnish

Pommes de terre frites

French fries

Pommes de terre gratinees

Browned potatoes topped with cheese

Pommes de terre lyonnaise

Potatoes sauted with onions

Pommes de terre macaire

Classic side dish

Pureed potatoes shaped into small balls

Fried or baked

Pommes de terre mousseline

Potato puree enriched with butter, egg yolks, and whipped cream

Pommes de terre paillasson

Fried pancake of grated potatoes

Pommes de terre pailles

Fried potatoes julienne

Pommes de terre parisienne

Potatoes molded into balls with a melon scoop

Fried or roasted

Pommes de terre souffls

Small thin slices of potatoes

Fried twice, to inflate and resemble pillows.

To be continue..