Food Basics 5 (CSCA) Word Scramble
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| Term | Definition |
| ANGALISE | The technique of coating food to seal in its moisture during cooking. Most common: 1. Rolled in flour, shaking off the excess 2. Dipped in beaten egg 3. Coated with bread crumbs. |
| COULIS | Means to run. A thick purée usually of cooked or raw, fruits or vegetables. |
| DRESSED POULTRY | A whole chicken that has all the feathers, head, feet and is not eviscerated. |
| FREE RANGE | Chickens or turkeys which are raised on a farm and allowed unlimited access to the area outside the grow-out houses. Free range chickens are usually part of small flocks and may eat only simple mixtures of grains and what they forage. |
| GRATIN | Any dish cooked with a crust, e.g., cheese, bread crumbs. |
| OVEN/DRY POACHING | A method of cooking. Best for light meat, chicken, or fish. Baked in a buttered baking dish with buttered parchment paper on top at 400ºF. Uses its own juices and moisture from the butter to poach. |
| READY-TO-COOK POULTRY | Whole-bodied carcass or parts ready for the consumer to cook. |
| SEAR | Meat is seared on high heat in order to caramelize and color meat, which adds flavor. Meat particles stuck on the pan can be deglazed and used in sauces. |
| SUPREME | Half of a whole boneless, skinless chicken breast. Sometimes served in Europe with the wing bone left intact. |
| TRUSS | To tie or sew a chicken. Helps maintain the shape and moisture. |
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