Podcast
Questions and Answers
What is the purpose of blanching?
What is the purpose of blanching?
What is a blini?
What is a blini?
What is the purpose of a bouquet garni?
What is the purpose of a bouquet garni?
What is brioche?
What is brioche?
Signup and view all the answers
What is the purpose of browning?
What is the purpose of browning?
Signup and view all the answers
What is a brochette?
What is a brochette?
Signup and view all the answers
What is a canapé?
What is a canapé?
Signup and view all the answers
What is the purpose of brine?
What is the purpose of brine?
Signup and view all the answers
What is the purpose of adding lemon juice or vinegar to cold water when preparing fruits and vegetables?
What is the purpose of adding lemon juice or vinegar to cold water when preparing fruits and vegetables?
Signup and view all the answers
What does 'a la carte' refer to in a restaurant?
What does 'a la carte' refer to in a restaurant?
Signup and view all the answers
What is the term for pasta that is cooked but still firm to the bite?
What is the term for pasta that is cooked but still firm to the bite?
Signup and view all the answers
What is the term for a French culinary technique in which food is cooked, covered with a sauce, and then browned under the grill?
What is the term for a French culinary technique in which food is cooked, covered with a sauce, and then browned under the grill?
Signup and view all the answers
What is the term for a starch made from the root of an American plant, used for thickening sauces?
What is the term for a starch made from the root of an American plant, used for thickening sauces?
Signup and view all the answers
What is the term for a clear jelly made from the cooked juices of meat, chicken, or fish?
What is the term for a clear jelly made from the cooked juices of meat, chicken, or fish?
Signup and view all the answers
What is the term for covering lean meat, game, or poultry with thin slices of pork fat or streaky bacon to prevent drying out during roasting?
What is the term for covering lean meat, game, or poultry with thin slices of pork fat or streaky bacon to prevent drying out during roasting?
Signup and view all the answers
What is the term for boiling food briefly, often to remove the skin or to prepare for further cooking?
What is the term for boiling food briefly, often to remove the skin or to prepare for further cooking?
Signup and view all the answers
Study Notes
Cooking Techniques and Ingredients
- Acidulated water: adding lemon juice or vinegar to cold water to prevent discoloration of fruits and vegetables (1 teaspoon per 1/2 pint of water)
French Cooking Terms
- A la: in the style of (e.g., a la Russe, meaning in the Russian style)
- A la carte: a bill of fare from which diners select individual dishes
- A l'anglaise: in the English style (e.g., boiled and served without a sauce)
- A la creme: served with cream or a cream-based sauce
Italian Cooking Terms
- Al dente: of pasta, cooked but firm to the bite
- Antipasti: cold or hot Italian hors d'oeuvres
- Alla: in the style of (e.g., alla parmigiano, meaning in Parmesan style)
French Cooking Terms (cont'd)
- Allumettes: vegetable strips of matchstick length
- Amandine: cooling or coating with almonds
- Au bleu: of fish, cooked immediately after being caught, which turns blue
- Au gratin: cooked food, covered with a sauce, sprinkled with crumbs or grated cheese, and browned under the grill
Cooking Methods
- Bain Marie: a large pan of hot water or a double saucepan with water in the lower half
- Barding: covering lean meat, game, or poultry with thin slices of pork fat or streaky bacon
- Basting: moistening meat or poultry with pan juices during roasting
- Beating: mixing food to introduce air, to make it lighter and fluffier
- Binding: adding eggs, cream, melted fat, or roux to a dry mixture to thicken
Food Preparation
- Blanching: boiling briefly to loosen skin from nuts, fruit, and vegetables, set color, or remove strong flavors
- Boning: removing bones of meat, poultry, game, or fish
- Brine: salt and water solution used for pickling and preserving
French Cooking Terms (cont'd)
- Bouchee: small puff pastry case baked blind and filled with a savory or sweet mixture
- Bouquet Garni: a bunch of herbs tied with string or a ready-made mixture of herbs in a muslin bag
Cooking Methods (cont'd)
- Braising: browning in hot fat and then cooking slowly in a covered pot with vegetables and a little liquid
- Broiling (US): grilling
- Browning: searing the outer surface of meat to seal in the juices
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
Description
Test your knowledge of French cooking techniques and ingredients, including acidulated water, cooking terms like 'a la' and more.
