Cooking Term Definitions

Blancha cooking process wherein the food substance, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocking or refreshing) to halt the cooking process.

Tempercooking technique in which the temperature of a cold/room-temperature ingredient is slowly raised by adding small amounts of hot/boiling liquid. The hot liquid must be mixed in gradually to prevent the cool ingredient, for example eggs, from cooking further.

InfuseA process that involves the soaking or steeping of a substance in hot liquid to extract the flavor of the substance being imersed in the liquid. The liquid is infused with the flavor contained in the item being soaked in the liquid.

Fondis French for "base" and commonly refers to the browned bits and caramelized drippings of meat and vegetables that are stuck to the bottom of a pan after sautéing or roasting.

Chiffonade: a preparation of shredded or finely cut leaf vegetable, used as a garnish.



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