Vocabulary ~ 1st QuizCooking Term Definition Looks Like

1 Al Dente

2 Blanch & Shock

3 Bouquet Garni

4 Break

5 Brown

6 Caramelizing

7 Chopping

8 Clarified Butter

9 Compound Butter

10 Consomme

11 Court Bouillon

12 Crème Fraiche

Firm to the tooth Submerge food in boiling water briefly, then in cold water to stop cooking

Separating of a sauce due to too much heat

A bunch of herbs tied together or put in a cheese-cloth bag

Cook quickly over high heat causing surface to burn while interior stays moist

Heat sugar until it liquefies & becomes clear

Cutting into bite sized (or smaller) piecesButter that is slowly melted separating milk solids from golden liquid on surface

Butter plus another ingredient

Clarified broth

Liquid in which seafood/fish is poached.

Thickened cream w/ tangy, nutty flavor & velvety texture

“Literal translation:short broth ~ 1 ½ tsp salt :1 qt. water”

Cooking Term Definition Looks Like

13 Curing

14 Decant

15 Deglazing

16 Devein

17 Dredging

18 Duxelle

19 Emulsion

20 Fond

21 Ganache

22 Genoise

23 Glace

24 Infuse

25 Juicing

Combining 2 liquids which usually don’t combine smoothly

To remove the gray-black vein from the back of a shrimp

After food has been sauteed, small amount of liquid is heated in pan to loosen browned bits

Pour liquid from one container to another to separate sediment

Treat food to preserve it

Coarse paste of mushrooms & shallots

French for ‘stock’

Extracting fluid (juice) from fruits & veggies

A sponge cake made with melted butter

French word for ice cream (Don’t confuse with glace´ - “GLAH SAY” means glazed or frozen)

A rich chocolate icing made of semisweet chocolate & whipped cream. When cooled it is poured over a dessert.

To flavor a liquid with one or more flavors.