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The process of extracting chemical compounds or flavors from a vegetable in water, oil, or alcohol by allowing the material to remain suspended in the liquid over time, also known as steeping.
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food such as meat, poultry, seafood, or vegetables wrapped around a filling such as cheese, cured meats, or nuts
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culinary 3.0
third set
| Term | Definition |
|---|---|
| The process of extracting chemical compounds or flavors from a vegetable in water, oil, or alcohol by allowing the material to remain suspended in the liquid over time, also known as steeping. | infusion |
| food such as meat, poultry, seafood, or vegetables wrapped around a filling such as cheese, cured meats, or nuts | Involtini |
| The process of exposing food to radiation designed to eliminate disease-causing germs from foods. | Irradiation |
| the process of poking holes into the muscle of meat in order to tenderize it, also known as needing. | Jaquarding |
| meat juice that has been slightly thickened with either arrowroot or cornstarch. | Jus lie |
| a whole herring that has been split into a butterfly fashion from tail to head, gutted, salted, or pickled. | kipper |
| the portion of an upper crust of a loaf of bread which has touched another loaf when baking. | Kissing crust |
| The process of inserting strips of fat into a piece of meat that doesn't have as much fat, to melt and keep the meat from drying out. | larding |
| a binding agent of cream, and egg yolks used to thicken soups or sauces | liasion |
Created by:
26junderwood