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culinary arts 1
vocab list 3
| word | def. |
|---|---|
| blanch | the procadure of rinsing food with boiling water, then drain it with cold water. it is used on pasta products to prevent sticking. |
| bland | having a very mild flavor with an unstimulating taste. |
| bleeding | effect when dough is left unsealed at the edges lets gas escape. or when icing is too thin and runs. |
| blend | a mixture of two or more types of flours; also, to mix various ingredents together. |
| boil | to cook in liquid while it forming bubbles (at least 212*f at sea level.) |
| bouilling | a clear liquid or soup usually made from either beef or chicken stock. |
| bowl knife | a spatula or flexable knife used to scrape dough or batter from the sides of blwls or pans. |
| braising | the use of a small amount of fat to brown meats and vegetables that are then cooked slowly in a covered pan. |
| bread | a baked product that is made of liquid, flour, sugar, and shortening and leavened by yeast. |
| breaking down | what happenes to ingredients that have been overcreamed until the product weakens and collapses. |
Created by:
irena
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