Checking up on your vocabulary on a Saturday?!? If so, I am impressed!
46. Long-Grained Rice: most versatile and popular worldwide. Grains remain firm, fluffy and separate when cooked.
47. Marbling: fat distributed through the tissues of meat
48. Mirepoix: 50% onions, 25% carrots, 25% celery
49: Monter au beurre: to ‘mount with butter’, Technique for finishing a dish - adds additional moisture and flavor - often compound butter is used
50. Mise en place: everything in it’s place; pulling and arranging everything you will need for your dish in front of you
51. Onion brulee: French for ‘burnt onion’ made by charring onion halves; used to flavor and color stocks and sauces
52. Onion pique: French for ‘pricked onion’a bay leaf is tacked with a clove to a peeled onion; used to flavor sauces and soups
53. Pan Gravy: a sauce made by deglazing pan drippings from roast meat or poultry and combining them
54. Parboiled rice: partially cooked rice; shorter cooking time than blanching
55. Pasteurization: the process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
56. Pilaf: cooking technique for rice – starts on the stove-top and finishes in the oven
57: Primal cuts: the primary divisions of muscle, bone and connective tissue produced by the initial butchering of the carcass
58. Pureed Soup: a soup usually made from starchy vegetables or legumes; after the main ingredient is simmered in a liquid, the mixture, or a portion of it, is pureed
59. Raft: a crust formed during the process of clarifying consommé. It is composed of the clearmeat and impurities from the stock, which rise to the top of the simmering stock and release additional flavors.
60. Recovery time: the length of time it takes a cooking medium such as far or water to return to the desired cooking temperature after food is submerged in it.
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