vocab quiz: day 2

Day two of vocab words! How many do you know?

16. Clear Meat: used to clarify a broth; through clarification, the clearmeat transforms a broth into a a clear consomme by trapping impurities with a clearmeat consisting of the egg white protein albumen, ground meat, an acidic product, mirepoix and other ingredients.

17. Clear Soups:unthickened soups, including broths, consommes, and broth based soups

18. Coagulation: the irreversible transformation of proteins from a liquid or semiliquid state to a solid state

19. Compound Butter: also known as a 'beurre compose', a mixture of softened whole butter and flavorings used as a sauce or to flavor and color other sauces

20. Connective Tissue: tissues found throughout an animal's body that binds together and supports other tissues, such as muscles

21: Consomme: a rich stock or broth that has been clarified with clearmeat to remove impurities

22: Converted Rice: is parboiled to remove surface starch, which forces nutrients from the bran into the grain's endosperm. Therefore, converted rice retains more nutrients than regular milled white rice, although the flavor is the same. It is neither precooked nor instant; in fact, it cooks more slowly than regular milled white rice

23: Court Bouillon: water simmered with vegetables, seasonings, and an acidic product such as vinegar or wine; used for simmering or poaching fish, shellfish or vegetables

24: Cream Soups: soups made from vegetables cooked in a liquid that is thickened with a starch and pureed; cream is then incorporated to add richness and flavor

25: Cryovac: airless sealed plastic packaging used for transporting foods - esp. meat

26: Cuisson:the liquid used for shallow poaching

27: Custard: any liquid thickened by the coagulation of egg proteins; its consistency depends on the ratio of eggs to liquid and the type of liquid used

28: Deglaze: to swirl or stir a liquid (usually wine or stock) in a pan to dissolve cooked food particles remaining on the bottom; the resulting mixture often becomes a base for a sauce

29: Demi-glace: French for "half-glaze"; a mixture of half brown stock and half brown sauce reduced in half

30: Duchesse Potatoes: a puree of cooked potatoes, butter and egg yolks, seasoned with salt, pepper and nutmeg; can be eaten as is or used to prepare several classic potato dishes

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