BPA 111 Word Scramble
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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
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