vocab quiz: day 3

Day number 3 - let's do this!

31. Emulsion: a uniform mixture of two unmixable liquids; it is often temporary

32. Enriched rice: some of the nutrients which were stripped during the milling process are added back to the rice

33. Fabricated cuts:(1) individual portions cut from a subprimal (2) to fabricate is to cut a larger portion of raw meat, poultry or fish into smaller portions

34. Fond: (1) French for 'stock' or 'base' (2) the concentrated juices, drippings and bits of food left in pans after foods are roasted or sauteed; it is used to flavor sauces made directly in the pans in which foods were cooked

35. Fond lie: aka 'jus lie' a sauce made by thickening brown stock with cornstarch or similar starch; often used like a demi-glace, especially to produce small sauces

36. Fumet: a stock made from fish bones or shellfish shells and vegetables simmered in a liquid with flavorings

37. Garde manger: (1) also known as the pantry chef, the cook in charge of cold food production, including salads and salad dressings, charcuterie items, cold appetizers and buffet items (2)the work area where these foods are prepared

38. Glace de viande: a dark syrupy meat glaze made by reducing a brown stock

39. Glaze: (1) any shiny coating applied to food or created by browning; (2) the dramatic reduction and concentration of a stock; (3) a thin, flavored coating poured or dripped onto a cake or pastry

40. Grading: a series of voluntary programs offered by the U.S. Department of Agriculture to designate a food's overall quality

41. Gratin: (via wikipedia.com) is a widely used culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish

42. Inspection: process conducted by the US Department of Agriculture to ensure that products are processed under strict sanitary guidelines and are wholesome and fit for human consumption.

43. Jus: french for Juice, unthickened pan drippings from roasted meats

44. Jus lie': aka 'fond lie' a sauce made by thickening brown stock with cornstarch or similar starch; often used like a demi-glace, especially to produce small sauces

45. Liaison: a mixture of egg yolks and heavy cream used to thicken and enrich sauces

Some definitions supplied by the text: On Cooking, A Textbook of Culinary Fundamentals by Labensky Hause and Martel