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CULINARY TERMS

CULINARY TERMS. Ellie Pribble, RN. A small green chile, which becomes ripe when there are streaks of white.  The heat is mild to mildly hot.  Excellent flavor. Jalapeno.

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CULINARY TERMS

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  1. CULINARY TERMS Ellie Pribble, RN

  2. A small green chile, which becomes ripe when there are streaks of white.  The heat is mild to mildly hot.  Excellent flavor

  3. Jalapeno

  4. To soak a food such as tea or herbal leaves in liquid that is just under the boiling point, to soften the food or flavor the liquid.

  5. Steep

  6. A flavorful liquid made by simmering meat or seafood in water. 

  7. Broth

  8. The outer colored skin of citrus fruits where the essential oils are concentrated.

  9. Zest

  10. Another term for Broth

  11. Bouillon

  12. All meat and vegetables contain some sugar (in the form of carbohydrates) Under intense dry heat, as in roasting or sautéing, these sugars break down.  The result is a brown color and rich flavor.

  13. Caramelization

  14. Garnished with almonds

  15. Amandine

  16. A "boneless cutlet from the city of Kiev."   A flattened breast of chicken with one wing (drumstick) attached, surrounding a flavored "finger" of  lemon/sweet butter.  Coated in flour, egg, and breadcrumbs, it is then deep-fried. 

  17. Chicken Kiev

  18. A double-strength chicken stock, used as a base for an amazingly flavorful clear soup. 

  19. Consomme

  20. Literally, it means "burnt cream."  It describes a custard that, just before serving, is sprinkled with sugar, and then caramelized with the help of a hand-held torch. 

  21. Crème Brulee

  22. A popular Cajun dish. A thick, spicy stew of crayfish and vegetables served over white rice.  The word comes from the French étouffer, "to smother”

  23. Etouffee Shrimp Etoufee Crayfish Etoufee

  24. A method of everyone at the table cooks their own dinner, from a common pot resting on an open flame.

  25. Fondue

  26. Custard-based but not as creamy as glace. With less air whipped in than standard French or American ice cream. It's also denser.

  27. Gelato

  28. Foods that are cut into 1/16" x 1/16" x 2"

  29. Julienne

  30. A very light pancake made from a mixture of eggs and flour.

  31. Crepe

  32. Literally, "little ovens." This phrase refers to those tiny, delicate cakes that are no more than a mouthful and can be eaten with the fingers.

  33. Petits Fours

  34. The French word for "juice“. Can refer to both fruit and the natural juices that come from meat.

  35. Jus

  36. A long, cylindrical loaf of French bread

  37. Baguette

  38. A paste of ground almonds, sugar, and egg white. Shaped and often colored to resemble fruits, vegetables, animals, etc

  39. Marzipan

  40. To cook food gently in hot liquid just below the boiling point. Liquids can vary from broths, to water, to syrups.

  41. Poach Poached egg

  42. To split food down the center, cutting almost through to the other side. The halves are fanned open and pounded flat, so that the entire piece is of the same thickness. The fan resembles a butterfly.

  43. Butterfly

  44. A rich meat, poultry, seafood or vegetable spread.

  45. Pate Ham Pate Chicken Liver Pate

  46. Sauté small pieces of food quickly over high heat, often in a wok or skillet. Generally, this term is used when cooking Oriental foods.

  47. Stir fry

  48. Served with ice cream.

  49. Ala Mode

  50. A casserole with a topping of breadcrumbs and cheese.

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