Help
Options
Didn't know it?
click below
click below
Knew it?
click below
click below
Don't Know
Remaining cards (0)
Know
retry
shuffle
restart
0:00
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
Normal Size Small Size show me how
BPA 111
Basic Culinary
| Question | Answer |
|---|---|
| Jardiniere | Mixed vegetables cut into batons |
| Cheveau | Hair like cut for potatoe 1/32 X 1/32 X 2 inches. |
| Ciseler | Thin cuts like Chiffonade but refers to scoring of the skin for fish and poultry. |
| minced | Finely Chopped |
| Hacher | Resembles mincing, no real measurements. |
| Broil | To cook with radiant heat from above |
| Blanch | To par cook |
| Bread | To coat |
| Broast | To deep fat fry under pressure |
| Caramelize | To brown a product's natural sugars |
| Concasser | Roughly chopped vegetables usually, peeled, seeded, and diced (tomatoes) |
| Clarify | To remove impurities |
| Cream | 1) To mix ingredients well2) To add cream |
| Dredge | To drag flour |
| Dice | To cut into cubes |
| Paysanne | Peasant or Country Style |
| Clamart | Garnighed with or containing peas |
| Deglaze | To reconstitute the drippings (fond) on the bottom of a pan |
| Emincer | A small, thin cut of boneless meat. Slices 1/8"-1/4" thick |
| Supreme | skinless segment of citrus fruit. |
| Doria | Garnish with Cucumber |
| Dubarry | Garnish with Cauliflower |
| Fire | To put on the fire |
| Garnish | To decorate before presentation |
| Grill | To cook with radiant heat from below |
| Griddle | To cook directly on a flat range top |
| Glaze | To coat or make shiny |
| Florentine | Garnish with Spinach |
| Persille | Garnish with Parsley |
| Lard | To insert strips of fat into a piece of meat |
| Princess | Garnish with Aspargus |
| Marinate | To soak a product in liquid in order to tenderize, preserve, or add flavor |
| Par-boil | To partially cook in boiling water |
| Poach | To cook in liquid below a simmer (160*-185*) |
| Rest | To allow fibers in roasted meats to relax |
| Simmer | To cook in liquid at a gentle boil (186*-205*) |
| Sear | To brown on all sides, to seal in juices |
| Singer | To sprinkle with flour |
| To soak in hot water, to extract flavor | |
| Smother | To cook covered in a sauce or liquid |
| Sweat | To cook in fat with out coloring |
| Saute | To cook quickly in a small amount of fat |
| Tourner | To shape vegies like a football or barrel with seven sides |
| Truss | To tie |
| Whip | To beat air into product |
| Pont Neuf | Large Dice |
| Pommes Frites | Medium Dice |
| Batonnet | Small Dice |
| Julienne | Brunoise ( 1/16" strips) |
| Fine Julienne | Fine Brunoise (1/16" dices) |
| Mince | Less that 1/16" |
| Torne | To turn |
| Miseen Place | Items organized for service |
| Ecumer | Skimming Scum |
| Degraser | Skimming Fat |
| Depouiller | Skimming Skin |
Created by:
etroscinski
Popular Culinary Arts sets