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Culinary Techniques Unveiled

Explore the art of culinary techniques with inserting fat, simmering liquids, and clarifying consomme. Learn about reductions, browning meat, and forming mousse. Master the skills of tenderizing, sweetening, and thickening dishes. Dive into the world of flavorful herbs, aromatic spices, and delightful desserts.

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Culinary Techniques Unveiled

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  1. Vocabulary ~ 2nd Quiz Inserting long strips of fat into a dry cut of meat Soaking food in a seasoned liquid Cutting food in small pieces (smaller than chopping) Mixture of diced carrots, onions, celery & herbs A square or rect. dessert made of sponge layers filled w/ frosting/filling Gelatin like substance used for its thickening properties Cooking in water at a temperature just warm enough to barely simmer 3 sided oval-shaped dumpling Egg white, protein, and an acidic ingredient to clarify consomme Boiling a liquid rapidly until volume is reduced Fresh sauce made of mayo, mustard, pickles, herbs, and anchovies Melting animal fat over low heat

  2. Egg & sugar mixed until pale & extremely thick – falls slowly from beaters A mix of flour & fat that, after being cooked over low heat, is used to thicken mixtures A small bag filled w/ herbs & spices Make shallow cuts in surface to decorate, tenderize, & absorb flavors Browning meat quickly by subjecting it to high heat Removing top layer of a liquid Cook slowly over heat in uncovered pan Stabilizing chocolate by a melting & cooling process a pate or mousse – often layered Peeled, seeded, & diced tomatoes A thin, crisp cookie placed over a rounded object while still hot from oven Surround w/ gentle heat by placing container in another filled w/ warm water Perfumey outermost skin layer of citrus

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