Busy. Please wait.
or

show password
Forgot Password?

Don't have an account?  Sign up 
or

Username is available taken
show password

why


Make sure to remember your password. If you forget it there is no way for StudyStack to send you a reset link. You would need to create a new account.
We do not share your email address with others. It is only used to allow you to reset your password. For details read our Privacy Policy and Terms of Service.


Already a StudyStack user? Log In

Reset Password
Enter the associated with your account, and we'll email you a link to reset your password.
Don't know
Know
remaining cards
Save
0:01
To flip the current card, click it or press the Spacebar key.  To move the current card to one of the three colored boxes, click on the box.  You may also press the UP ARROW key to move the card to the "Know" box, the DOWN ARROW key to move the card to the "Don't know" box, or the RIGHT ARROW key to move the card to the Remaining box.  You may also click on the card displayed in any of the three boxes to bring that card back to the center.

Pass complete!

"Know" box contains:
Time elapsed:
Retries:
restart all cards
share
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

  Normal Size     Small Size show me how

CULINARY TERMS

QuestionAnswer
When dissolved in a hot liquid, this ingredient forms a jelly like substance GELATINE
To wrap meat with fat, such as bacon, before cooking BARD
To take the hard part of a skeleton out of fish or meat DEBONE
To Spoon or brush food as it cooks with liquid, melted butter or other fats BASTE
To soak (fish or meat) in a mixture of wine and herbs MARINATE
To sear, for example, meat SEAL
To remove water from something DRAIN
To remove unwanted bits such as fins from a fish TRIM
To remove surface layers of fat or impurities from a stock, sauce or soup SKIM
To remove browned small particles of food from the bottom of a pan after sautéing DEGLAZE
To put strips of fat into a piece of meat LARD
To put ingredients inside meat, fish or vegetables STUFF
To press and fold dough before it is cooked to make bread KNEAD
To preserve food in a brine or vinegar solution PICKLE
To preserve food by adding salt CURE
To pass foods through a sieve SIFT
To mash food until completely smooth BLEND
To make a liquid purer or easier to see through CLARIFY
To make a liquid or sauce denser by adding flour or starch THICKEN
To immerse food in water usually to rehydrate it SOAK
To heat sugar until it becomes brown CARAMELIZE
To grind meat into very small pieces or into a paste MINCE
To fry in a little fat SAUTÉE
To flavour a liquid by adding ingredients such as herbs or spices SEASON
To cut food into small cubes DICE
To cut an animal into large pieces JOINT
To cut almost in half and spread the halves apart BUTTERFLY
To cut a large piece of cooked meat into thin pieces before serving it CARVE
To crush food to a soft paste PURÉE
To cook over a fire or in an oven ROAST
To cook in water at 100ºC BOIL
To cook for a long time in liquid STEW
To cook food such as onions so that they release their moisture SWEAT
To Cook food in boiling water for a short period of time BLANCH
To cook an egg without its shell in water that is boiling gently POACH
To combine two ingredients together so as to prepare mayonnaise or vinaigrette EMULSIFY
To boil sauce to make it smaller in quantity and more concentrated REDUCE
To boil gently SIMMER
To add salt, pepper, or other spices to food SEASON
Synonym for decorate GARNISH
Mixture of chopped vegetables used to add flavour and colour MIREPOIX
Milk whose fat content has been removed SKIMMED
Meat or poultry slowly cooked and preserved in its own fat CONFIT
Liquid made from boiling bones in water STOCK
Inside parts of an animal such as liver,kidney,lungs,brains OFFAL
Food that has not been cooked RAW
Cooking method in which the meat is seared and then simmered BRAISE
An agent, such as yeast, that causes batter or dough to rise, especially by fermentation LEAVENING
Algae growing in the sea or on rocks SEAWEED
A thick, malleable mixture of flour and liquid, used for baking into bread or pastry DOUGH
A semi liquid mixture of flour, egg, and milk or water used in cooking, especially for making cakes or for coating food before frying BATTER
A sauce made from meat or poultry juices GRAVY
Abadejo HADDOCK
Anchoa ANCHOVY
PESCADILLA WHITING
CABRACHO SCORPION FISH
DORADA SNAPPER
LUBINA SEA BASS
BESUGO SEA BREAM
JUREL MACKEREL
MERO GROUPER
LENGUADO SOLE
FANECA POUT
SALMONETE RED MULLET
LENGUADO SOLE
GALLO MEGRIM
CONGRIO CONGER EEL
TURBOT RODABALLO
CIGALA LANGOUSTINE
CENTOLLO SPIDER CRAB
NAVAJAS RAZOR CLAMS
BERBERECHOS COCKLES
SEPIA CUTTLEFISH
ZAMBURIÑA BABY SCALLOP
LANGOSTINO KING PRAWN
LANGOSTA LOBSTER
LUBRIGANTE VELVET LOBSTER
ERIZO DE MAR SEA URCHIN
VACUNO BEEF
CABRITO KID
TERNERA VEAL
BUEY OX
CORDERO LAMB
PECHO BRISKET
CARRILLERAS CHEEKS
CALLOS TRIPE
MORCILLO SHANK
MORROS SNOUT
REDAÑO CAUL FAT
HÍGADO LIVER
RIÑONES KIDNEY
PULARDA GUINEA FOWL
CODORNIZ QUAIL
MADURO RIPE
DE TEMPORADA SEASONAL
FRUTOS ROJOS BERRIES
CÍTRICOS CITRUS FRUITS
CIRUELA PASA PLUM
UVAS PASAS RAISINS
PIÑONES PINE NUTS
ANACARDO CASHEW
RALLADURA ZEST
PAPEL PARAFINADO PARCHMENT PAPER
MOLDE MOULD
MANGA PASTELERA PASTRY BAG
BÁSCULA SCALES
RODILLO ROLLING PIN
LEVADURA YEAST
LEVADURA EN POLVO BAKING POWDER
NAPAR TOP
ESPONJAR CREAM
EMPOMAR SOFTEN
GLASEAR GLAZE
PERFORAR PIERCE
REPOSAR REST
MEDIDA MEASURE
ESCUDILLAR PIPE OUT
LEVEDAR LEAVEN
MASA HOJALDRADA FLAKY PASTRY
MASA QUEBRADA SHORT PASTRY
PASTA CHOUX CHOUX PASTRY
MASA DOUGH
ESTIRAR (MASA) ROLL OUT
Created by: Maruxa