16 Questions
What is the purpose of blanching?
To loosen the skin from nuts, fruit, and vegetables
What is a blini?
A type of pancake made of buckwheat and yeast
What is the purpose of a bouquet garni?
To add flavor to soups and stews
What is brioche?
A type of bread made of rich yeast dough
What is the purpose of browning?
To seal in the juices of meat
What is a brochette?
A type of skewer used for grilling
What is a canapé?
A type of appetizer
What is the purpose of brine?
To preserve food
What is the purpose of adding lemon juice or vinegar to cold water when preparing fruits and vegetables?
To prevent discoloration of some fruits and vegetables
What does 'a la carte' refer to in a restaurant?
A bill of fare from which the diner selects individual dishes
What is the term for pasta that is cooked but still firm to the bite?
Al dente
What is the term for a French culinary technique in which food is cooked, covered with a sauce, and then browned under the grill?
Au gratin
What is the term for a starch made from the root of an American plant, used for thickening sauces?
Arrowroot
What is the term for a clear jelly made from the cooked juices of meat, chicken, or fish?
Aspic
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?
Barding
What is the term for boiling food briefly, often to remove the skin or to prepare for further cooking?
Blanching
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
Test your knowledge of French cooking techniques and ingredients, including acidulated water, cooking terms like 'a la' and more.
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