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rickia
culinary vocab.
Term | Definition |
---|---|
saute | fried quickly in little hot fat |
simmering | stay just below the boiling point while being heated |
zesting | fine shreds from a citrus fruit |
deglazing | to remove brown bits of food from the bottom of the pan after sautéing |
cutlet | boneless slice of meat |
deep frying | cooking by completely submerging food in hot fat |
julienne | cut food into think, stick-sized strips |
poach | to cook in the over or in simmering liquid |
blanch | to immerse in rapidly boiling water to allow to cook slightly |
Carmelize | to heat sugar in order to turn brown and give an give it a special taste |