Béchamel - a French leading sauce made by thickening milk with a white roux and adding seasonings; also known as a cream sauce and a white sauce.
Bouquet Garni - a combination of herbs tied in cheese-cloth which are used to flavor stocks and stews and removed before serving.Braise - to cook meat by searing in fat, then simmering in a covered dish in small amount of moisture.
Broil - to cook the food by placing it a measured distance below direct, dry heat. Most ovens have a broiler section that is used to cook meats, fish and poultry or melt or brown foods.
Broth - a thin soup, or a liquid in which meat, fish, of vegetables have been cooked.Stock - a rich extract of soluble parts of meat, fish, poultry, etc. A basis for soups or gravies.
Bain-marie - The French term for the cooking technique we call a water bath . It consists of placing a container (baking pan, bowl, soufflé dish, etc.) of food in a large, shallow pan of warm water, which surrounds the food with gentle heat. The food may be cooked in this manner either in an oven or on top of a range. This technique is designed to cook delicate dishes such as custards, sauces and mousses without breaking or curdling them. It can also be used to keep cooked foods warm.
Bake - to cook in an oven, surrounding the food with dry heat of a specific temperature.
Baking Powder - a mixture of sodium bicarbonate and one or more acids, generally cream of tartar and/or sodium aluminum sulfate, used to leaven baked goods; releases carbon dioxide gas if moisture is present in a formula.
Baking Soda - sodium bicarbonate, an alkaline compound that releases carbon dioxide gas when combined with an acid and moisture; used to leaven baked goods.
Baste - to moisten the food as it cooks by spooning or brushing it at regular intervals with a liquid such as melted fat, meat drippings, fruit juice, sauce or water. This is done to add flavor and color to the food and to prevent drying of the surface.
Blanch - to immerse food briefly into boiling water, then plunge into cold water. The process firms flesh, heightens and sets color and flavor and loosens skin as in tomatoes intended for peeling.
Boil - to cook in a liquid which has reached a temperature of 212*F (100*C), or where bubbles are rising continually and are breaking the surface.Braise - to cook meat by searing in fat, then simmering in a covered dish in small amount of moisture.
Buttermilk - 1. Fresh, pasteurized skim or lowfat cow's milk cultured (soured) with Streptococcus lactis bacteria; also known as cultured buttermilk. 2. Traditionally, the liquid remaining after the cream was churned into butter.
Crème Fraîche - this is cream so thick it is a solid. It can be thinned with large amounts of heavy cream and still remain relatively thick. It is served in
Dash - a seasoning measure indicating a scant 1/8 teaspoon or less
Deglaze - to pour hot stock, wine, or water on the degreased sediment left in the roasting or frying pan in which meat has cooked. The purpose of deglazing is to dissolve the caramelized juices of meats dropped during the cooking process. This process is the secret of rich gravies, and a vital step in making good casseroles and soups.
Fold - to gently combine one ingredient with another ingredient (as in folding dry ingredients into moist ingredients) by using two motions, cutting vertically through the mixture with a spoon or spatula and gently turning the ingredients over on top of each other, rotating the bowl 1/4 turn with each stroke. The term often is used in instructions relating to whipped cream and beaten egg whites.
Fold in - to mix food without releasing air bubbles by lifting a part of the liquid from the very bottom of the bowl through the rest of the mixture to the top until the foods are blended.
Garnish - to enhance a dish before serving with an edible decoration or accompaniment, which is appealing to the eye and complements the flavors of the dish.
Julienne - to slice food into very thin shreds or strips
Kosher – food
that conforms to Jewish dietary laws, which were laid down by Moses, according to Biblical accounts of Hebrew history.Measuring cups, dry - vessels, usually made of plastic or metal, with a handle and a rim that is level with the top measurement specified; used to measure the volume of dry substances and are generally available in a set of 1/4, 1/3, 1/2, and 1-cup capacities; metric measures are also available.
Measuring cups, liquid - vessels, usually made of glass, plastic or metal, with a handle and a spout that is above the top line of measurement; specifically used to measure the volume of a liquid and are generally available in 1, 2, and 4-cup to 1-gallon capacities; metric measures are also available; also know as glass cup measures.Roux - is a paste of butter and flour that is used to thicken almost everything in Western cooking. A white roux is the base for white, or cream sauces, such as sauce béchamel, used with chicken, vegetables and fish. A brown roux is the base for much cajun creole cooking and for many rich casseroles. The time allowed for the cooking determines the color of the roux.
Scald - to heat a liquid, usually milk or cream, to just below the boiling point, when small bubbles appear around the edges of the pan.
Sift - to pass dry ingredients, such as flour and baking powder, through a sieve or sifter to remove lumps and blend and aerate the ingredients.
Skim - to remove anything floating on top of a liquid, either fat or frothy scum. This usually forms in the early stages of boiling meats and vegetables
Soft Peaks - the term used to describe egg whites beaten to form peaks, but still soft enough so the peaks fold or curl over, not yet at the stage described as “stiff” or “dry”.
Steep - to let food, such as tea, stand in not quite boiling water until the flavor is extracted.
Stew - a mixture of meat or fish and vegetables cooked by simmering in its own juices along with other liquid, such as water and/or wine.
Thicken - the process of making a liquid substance dense by adding a thickening agent (ex. flour, gelatin) or by cooking to evaporate some of the liquid.
Toss - to combine ingredients quickly and gently with a lifting motion using two utensils.
Whip - to mix ingredients quickly and vigorously using a beater or whisk to incorporate air, to increase volume and to lighten the mixture.
Whisk - in cooking, a tool made of wire loops used for beating.
Zest - the thin, brightly colored, outermost skin layer of citrus fruit which contains flavorful aromatic oils and is removed with the aid of a zester, paring knife or vegetable peeler
