used for incorporating mixtures that are not too dense, balloon type are used to incorporate air into mixtures or eggs
conical strainer with a handle
large, rectangular, heavy bottomed pan with low to medium-high sides and two handles
1 mm cube made from julienne cut
a cutting method that produces thin strips (ribbons) of herbs or leafy vegetables
raw starch combined with cold liquid
stocks that are reduced by 9/10 to a syrupy consistency and intense flavor
bechamel, espagnole, tomato, hollandaise, veloute
a stock from which all tiny impurities have been removed (clear, sparking broth)
the process in which a stock is made more flavorful and perfectly clear
a potage in which liquid and some fresh or dried vegetables are cooked together and then thickened with the pureed vegetable
this process preserves food with vinegar or fermentation
this process involves rubbing an item with salt and leaving to sit for a specific period of time (usually fish, sometimes meat)
this process involves submerging an item in brine
a mixture of water, salt, sugar and spice (80% salt)
this process (used for liquids) involves heating to 180^F to destroy disease-causing bacteria and then rapidly cooled
a seasoned shellfish puree flavored with white wine, cognac and heavy cream
salads made with one main ingredient and dressed appropriately
salads made with a mixture of several ingredients combined and seasoned together
salads that feature several ingredients seasoned separately and presented together on one plate
oil + vinegar + salt + pepper
extra virgin olive oil
olive oil with less than one percent acidity
virgin olive oil
olive oil with less than three percent acidity
heavy oil that is used for frying, deep frying, emulsions and southern style roux. Not suitable for dressing. Smoke point is 450^F
light and mild oil made from raw (light) or toasted (dark) sesame seeds. Smoke point is 410^F
bland oil that is an excellent general purpose cooking oil. Smoke point of 410^F
Canadian rapeseed oil that is low in saturated fats and lacks flavor. Smoke point is 435^F
red wine vinegar
sharp, sweet and full bodied vinegar. Compliments tart, strong greens
white wine vinegar
vinegar sweet and clean tasting vinegar. Compliments mild greens
smooth, sweet and sour flavored vinegar made in Modena Italy.
rice wine vinegar
sharp and tangy (Chinese) or smooth and mellow (Japanese) vinegar produced from rice
similar to cooking a l'etuvee, but a small amount of sugar is added and the liquid is reduced to form a shiny, sweet coating
a word for potatoes
egg yolks, clarified butter, lemon juice, salt, cayenne pepper
hard boiled egg yolks, oil, vinegar, puree of scallions or chives
a flavorful liquid obtained from the long simmering of meats and/or vegetables.
a clear, unthickened liquid flavored by soluble substances extracted from meat, poultry or fish and their bones as well as from a mirepoix, other vegetables and seasonings.
Foods with a browned or crusted top
warm pink center, otherwise brown
a warm red center, otherwise pink
mostly brown with a gray center, very little if any pink
a cool red center; pink otherwise
Brown throughout with no sign of pink
thick steak cut from the beef tenderloin
cook in a simmering liquid
temperature just below the boiling point
To spoon liquid or fat over food as it cooks
To cook to the browned stage (sugar, onions)
To secure the wings and legs of poultry with twine and pin
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