NEW Vocab Test 1st Set (Culinary 2)

Front

A la carte

Back

A menu that offers each food and beverage item priced and served separately.

Front

Al dente

Back

“To the bite”, to cook pasta or vegetable so that it is not too soft or overdone.

Front

Au Jus

Back

Natural, un-thickened juices.

Front

Bain Marie

Back

Equipment used to keep food warm to use in other dishes, water bath.

Front

Béchamel

Back

A cream sauce thickened with milk and a roux.

Front

Bisque

Back

A specialty soup made from shellfish & contains cream.

Front

Blanching

Back

Very briefly and partially cooking food in boiling water or fat.

Front

Carmelization

Back

The process in which starch granules absorb moisture when placed in a liquid.

Front

Chiffonade

Back

Finely sliced or shredded leafy vegetables or herbs.

Front

Consommé

Back

A stock that is reduced and concentrated. Concentrated, clear soup make from rich broth.