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Chapter 5 - Kitchen Essentials 2 - Equipment and Techniques
Terms in this set (248)
Similar to RDAs, they also identify daily intake levels for healthy people, but AIs are typically assigned when scientists don't have enough information to set an RDA.
bain-marie (bayn mah-REE)
Any type of hot-water bath meant to keep food items warm.
Also called a balance scale; this weighs dry ingredients in the bake shop area.
Cooking food by surrounding the items with hot, dry air in the oven. As the outer layers of the food become heated, the food's natural juices turn to steam and are absorbed into the food.
balance scale/baker's scale
A balance scale weighs dry ingredients in the bake shop area.
Wrapping an item (usually a naturally lean piece of meat, such as a pork tenderloin) with strips of fat before cooking to baste the meat, making it more moist.
When deep-frying an item, bread the food, place it in a basket, lower the basket and food into the hot oil, and then lift it all out with the basket when the food is done.
A combination of dry and wet ingredients. It is a mixture of the primary dry ingredient (wheat flour, all-purpose flour, cornmeal, rice flour), the liquid (beer, milk, wine, water), and a binder (usually egg), which helps the mixture adhere to the product.
A rigid, small sheet of stainless steel with a metal blade used to scrape material off a work surface or "bench" or to cut or portion soft, semi-firm items (like bread dough or cookie dough).
bimetallic coil thermometers
A thermometer that stays in food as it cooks and provides an instant read.
The cutting surface of a knife.
A moist-heat method of cooking that involves cooking in a liquid or with steam just long enough to cook the outer portion of the food.
A white stew made traditionally from veal, chicken, or lamb, garnished with mushrooms and pearl onions, and served in a white sauce.
Located at the heel of a knife blade where the blade meets the handle.
A 6-inch knife used to separate raw meat from the bone. The blade is thin, flexible, and shorter than the blade of a chef's knife.
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