Culinary Terminology - Culinary1

Fillet

• To remove the fat from chicken

• To remove the scales of a fish

• To remove the meat from the bones

• To cook a fish part

Mise en Place

• to cook at high heat

• to set up ingredients before cooking

• to clean your area

• to put everything away after cooking

Cream

• to soften a fat

• comes from milk

• a dessert

• to soften and melt sugar

Baste

• to bake at a high temperature

• to moisten the food by using its pan drippings

• to scrape the bottom of the pan to make a sauce

• to moisten food by soaking in a flavorful sauce before cooking

Au Jus

• a french soup

• to stir rapidly in a circular motion using a spoon, whisk or mixer

• to cover a protein with a layer of fat, such as bacon to help maintain internal moisture

• to serve in its own juices

The temperature danger zone

• 10-100 degrees

• 40-130 degreen

• 40-140 degrees

• 35-145 degrees

Flambé

• to drizzle a flammable spirit over food while cooking and igniting just before serving

• to drizzle sugar over food while cooking

• Toasting with a flame

• to remove bones from a cut of beef

to lightly coat uncooked food with a dry mixture of flour or breadcrumbs then fried or sautéed

• Dress

• Drinch

• Dredge

• Fillet

the process of preserving food by salting, pickling, smoking or drying

• Clarify

• Cure

• Brunoise

• Braise

Beurre blanc

• a sauce made with butter, onions, and an acidic element

• a sauce made of the pan drippings of the meat

• a sauce made of herbs and stock

• to cook in direct heat