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Vocabulary ~ 1st Quiz

Vocabulary ~ 1st Quiz. Firm to the tooth. Submerge food in boiling water briefly, then in cold water to stop cooking. A bunch of herbs tied together or put in a cheese-cloth bag. Separating of a sauce due to too much heat.

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Vocabulary ~ 1st Quiz

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  1. Vocabulary ~ 1st Quiz Firm to the tooth Submerge food in boiling water briefly, then in cold water to stop cooking A bunch of herbs tied together or put in a cheese-cloth bag Separating of a sauce due to too much heat Cook quickly over high heat causing surface to burn while interior stays moist Heat sugar until it liquefies & becomes clear Cutting into bite sized (or smaller) pieces Butter that is slowly melted separating milk solids from golden liquid on surface Butter plus another ingredient Clarified broth Liquid in which seafood/fish is poached. “Literal translation:short broth ~ 1 ½ tsp salt :1 qt. water” Thickened cream w/ tangy, nutty flavor & velvety texture

  2. Treat food to preserve it Pour liquid from one container to another to separate sediment After food has been sauteed, small amount of liquid is heated in pan to loosen browned bits To remove the gray-black vein from the back of a shrimp Coarse paste of mushrooms & shallots Combining 2 liquids which usually don’t combine smoothly French for ‘stock’ A rich chocolate icing made of semisweet chocolate & whipped cream. When cooled it is poured over a dessert. A sponge cake made with melted butter French word for ice cream (Don’t confuse with glace´ - “GLAH SAY” means glazed or frozen) To flavor a liquid with one or more flavors. Extracting fluid (juice) from fruits & veggies

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