May 23rd, 2010
Cooking Terms of the top 25 every student should know
Cooking Terms of the top 25 every student should know
There are many culinary world use different terminology. Here are the top 25 cooking every student should know, because they are training to become chefs:
Binding: condensed soup, sauces or gravy, adding egg yolks, butter, flour, starch or blood.
Blanc: In some boiling water, cook or clean them soak food.
Stew: cooking meat slowly in a small range of aromatic liquid vegetables.
Platter: Prepare fruit and / or slow-cooking vegetables, light sweet stock.
Confit: has been slowly, gently cooked in fat.
Emulsion: Mixing two incompatible liquids down by the slow one to the other in the continuous phase.
Boiling: Boiling extract the essence of things.
Deglaze: dissolved in a pan at the bottom, and the wetting liquid caramel sauce.
Dilution: Add liquid is too thick to adjust the consistency of sauce or jam.
Juana: a very thin cooked with vegetables or meat.
Rubbing: stamping, folding and stretching into a unified work to mix the dough.
Line: composition and arrangements on both sides of the bottom piece of equipment.
Seasoning: soaking meat, poultry or fish in the acidic taste and / or soft.
Mirepoix: chopped vegetables to increase flavor stock, usually celery, onion and carrots.
Poaching: In a just below the boiling point of liquid Siemerling save.
Reduced: liquid or paste stew 1-1 concentrate.
Lu: combination of cooked flour and butter, white, golden or dark requirements.
Saute: deep-fried in a little hot fat or oil quickly.
Rating: Founded in meat or fish skin incision to help it cook.
Contraction: Sweating the juice ingredients and water, until their contract.
Simmer: boiling gently and stick to low calorie.
Stew: a closed container in the cooking liquid ingredients have little or no liquid at all.
Khan: an ingredient in cooking covered, until it lost its low-calorie juice.
Pruning: Pruning after the cut-off pieces left over ingredients.
Whisk: addition of substances such as egg white, soy sauce, butter or hollandaise.