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Gourmet Cooking Terms

D. McKenzie

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1.To beat an ingredient quickly until puffy. May be done with an egg beater, wire whisk, a fork or electric mixer.
3.To plunge food into boiling water briefly, then into cold water to stop the cooking process
6.To lightly coat a food with a powdery ingredient such as flour or powdered sugar.
8.Small savory appetizers served before a meal, often with cocktails.
10.To cut food into long thin pieces; method used to prepare almonds.
11.Ingredient or mixture of ingredients used to thicken liquid. It may be fat and flour, cornstarch, egg yolks, grated potato...
13.To clear a cloudy liquid by removing the sediment. Most common is to add egg whites and/or egg shells to a liquid (such as stock). Food particles cling to the egg. The mixture is cooled and then strained.
15.To decorate food.
16.Any dish topped with cheese or breadcrumbs mixed with bits of butter and heated under the broiler until brown and crispy
17.French word for "skewer." En brochette refers to food cooked on a skewer.
21.To melt sugar until it turns liquid and brown.
23.Food cut into thin, matchstick strips
25.Small decorative pieces of bread (toasted or untoasted) topped with a savory garnish such as anchovy, cheese or some type of spread
27.A light airy mixture that usually begins with a thick egg yolk-based sauce that is lightened by stiffly beaten egg whites.
29.To remove bones from meat, fish or fowl.
30.To simmer gently in enough hot liquid to cover the food.
32.French term for a thick, rich, well-seasoned stew
33.Liquid left after simmering vegetables, meat, fish or other foods. Also means a thin soup.
2.To cook partially in boiling salted water or other liquid.
3.A bunch of herbs (the classic trio being parsley, thyme and bay leaf) tied together or placed in a cheesecloth bag
4.A smooth or chunky paste made of meat or seafood.
5.A thick chunky meat (often chicken and vegetables) stew, often flavored with wine.
7.To cook food quickly with a small amount of fat or oil on the stove top.
9.The French double broiler.
12.To give a glossy finish to food.
14.To sprinkle food with liquor, warm and ignite just before serving.
18.A clear, highly seasoned broth made from meat.
19.To stir thoroughly with a spoon or egg beater. The term implies a vigorous mixing.
20.To grind or mash food (often fruit or vegetables) until completely smooth using a food processor, blender orsieve.
22.French for "in the manner (or mode) of" referring to the style in which a dish is prepared.
24.To cook over boiling water in a covered pan. The food should not be in the liquid but above.sliver
26.A mixture of melted fat and flour used to thicken liquid.
28.A cut of meat or fish without the bone. Also a verb meaning to cut bones from meat or fish.
31.To spoon or brush liquid or melted fat over food as it cooks; keeps food moist, adds flavor and a nice glaze.
33.To hold a mixture of foods together with mayonnaise or other sauce.

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