7 terms

Cooking Terms

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Terms in this set (...)

Al dente
Italian term meaning pasta that is cooked with a slight resistance to the bite
Au jus
The natural pan drippings or juice that comes from a roasting pan after deglazing
Blanch
To partially cook by parboiling in highly salted water then cooling quickly in ice water
Braising
A combination-cooking method that first sears the food at high temperature, then finished it in a covered pot at low temperature while sitting in some amount of liquid
Flambe
The process of adding alcohol such as brandy, cognac, or rum to a hot pan to create a burst of flames
Saute
to cook food quickly over relatively high heat, literally meaning "to jump" as the food does when placed in a hot pan
Mince
to finely divide food into uniform pieces smaller than diced or chopped foods, prepared using a chef's knife or food processor

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