Subject |
Date Published |
Contributer |
Language |
Total Questions |
File Name |
Cooking |
14th February 2009 |
Jacks |
USA |
246 |
wbe19.zip |
Right click and select "Save File as" |
|
Nemo James - Singer Songwriter
Abaisser |
To roll dough without the use of a rolling pin to the desired thickness |
Abats |
Offal - internal organs sold in stores called Triperies White offal - brains, feet, sweetbreads Red Offal - heart, lungs, liver |
Abattis |
Feet, neck, gizzard, head, heart of poultry |
Abricoter |
To cover pastry with apricot glaze to give shiny appearance |
Accommoder |
To prepare and season a dish for cooking |
Acidifier |
To add lemon juice or vinegar to prevent the oxidation of fruits, vegetables, and fish |
Aciduler |
To make preparation slightly acidic tart or tangy, by adding lemon juice or vinegar |
Affuter or Aiguiser |
To make the cutting edge of a knife to cut better through the use of a steel or sharpening stone |
Aiguillette |
Long and narrow slice of meat cut from the breast of poultry, and game birds |
Allumettes |
A type of savory patits fours (long rectangles of puff pastry) covered with cheese or filled with anchovies or very thin French fries |
Angelique |
The green stalk of an aromatic plant, most often candied in sugar. Used for decoration in pastry making |
Anglaise |
1. Mixture made up of whole egg, oil, water, salt and pepper used to help coat in flour and breadcrumbs. 2. to cook in boiling water |
Aplatir |
To flatten a piece of meat or fish to make more tender and facilitate cooking |
Appareil |
Mixture of the principle elements of a final recipe (usually egg based) |
Aromate |
A condiment or vegetable which has a characteristic smell or taste (spices and herbs) |
Arroser |
To baste; the wetting of meat or fish with a liquid or fat during or after cooking |
Aspic |
Dish composed of meat, vegetables, and fish, cooked, chilled and then molded in gelatin |
Assaisonner |
To season; a preparation with certain ingredients added that brings out the flavor of food |
Attendrir |
To allow a piece of meat to age a few days in the refrigerator on order to make it more tender |
Au Jus |
Preparation served with its natural cooking juice |
Bain-Marie |
A hot water bath; a way of cooking or warming food by placing the container in a larger recipient of very hot water, such as preparations which must not cook over direct heat, for keeping delicate sauces hot and for melting chocolate |