Finger Food Kitchen Vocabulary EHL

All the vocabulary from the Finger Food Kitchen Workshop at EHL

All the vocabulary from the Finger Food Kitchen Workshop at EHL

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J. Z.

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J. Z.

About these flashcards

This flashcard set covers university-level culinary techniques and ingredients, focusing on food preparation methods like cooking, slicing, and marinating. It delves into various food products such as meat, fish, vegetables, and sauces, explaining techniques like searing, glazing, and browning. Ideal for culinary students or professional chefs, this set provides essential knowledge for mastering kitchen skills and understanding the intricacies of food preparation.

Flashcards

87

Students

1

Language

English

Category

Nutrition

Level

University

Created / Updated

22.03.2015 / 22.03.2015

To scale

a) To remove the scales of fish by scraping.

b) To scrape the legs of poultry after scorching with an open flame.

To scrape

To thoroughly clean the edge of a container with a plastic scraper or a rubber spatula.

To sear

Start to cook food over high heat in hot fatty matter or boiling liquid.

To seperate

To separate egg whites from egg yolks.

To shell

To remove the shell of hard or soft boiled eggs.

To sift

To pass food through a sieve, e.g. flour, bread crumbs, sugar, etc.

To simmer

To cook slowly and evenly.

To skim

To remove fats and impurities from the surface of basic stocks or sauces with a slotted spoon.

To skin

To remove the skin from certain fruits and vegetables e.g. peaches, almonds, plums, pistachios, etc. by plunging them into boiling water for a few seconds and cooling them immediately.

To slice

a) To cut certain fruits into large elongated shapes.

b) To cut a large flat fish e.g. turbot, brill, into large, short pieces.

To slice thinly

To cut vegetable items such as onions, leeks, etc. into strips and thin slices.

To smoke

Method used to ensure the conservation of certain food products e.g. salmon, duck breast, pork breast, etc. whereby they are exposed to smoke.

To sprinkle

Scatter flour onto a preparation which has been cooked in fat before adding its cooking liquid to bind the sauce.

To sweat

To remove the natural water from vegetables by heating them gently with a little fat and avoiding any colouring.

To thicken

To add an element e.g. pure starch, corn starch, egg yolk, etc. to stock, sauce or soup to make it less liquid.

To trim

a) Removing the fins from fish (first step of the fish cleaning process).

b) Trimming the uneven edges of poached eggs.

To turn

To use a small knife to give a regular and rounded shape to some vegetables to improve presentation and regulate cooking.

To whisk

a) To beat a preparation using a whisk to incorporate air and increase its volume (whisk egg whites until stiff, whisk up a génoise sponge).

b) To incorporate oil or butter into a sauce.

Vanner

To stir a sauce or a cream with a spatula to regulate cooling and avoid the formation of a skin on the surface.

Zest

A piece cut from the fragrant skin of citrus fruits.

Anglaise

Keyboard commands:

= turn,

= for-/backward,

= scroll

A seasoned mixture of beaten eggs in which food products are dipped before breadcrumbing

Aspic

Keyboard commands:

= turn,

= for-/backward,

= scroll

Cold preparation based on jelly served as an "hors d'oeuvre"

Bain-marie

Keyboard commands:

= turn,

= for-/backward,

= scroll

Cook in a bain-marie or double boiler: cooking technique used for delicate preparations that cannot be in direct contact with heat sources, e.g. scrambled eggs, sponge cake, baked eggs, etc

Barding

Keyboard commands:

= turn,

= for-/backward,

= scroll

To wrap or cover a piece of poultry, game or meat with a thin layer of pork lard to prevent it from drying while cooking

Bouquet garni

Keyboard commands:

= turn,

= for-/backward,

= scroll

Parsley stalks, thyme and bay leaves tied together securely and sometimes accompanied by celery or leek according to use

Caramelized roasting juices

Keyboard commands:

= turn,

= for-/backward,

= scroll

Hydrolyzed proteins and caramelized carbohydrates collected from the cooking container, deglazed and used to prepare juices and sauces

Cheesecloth

Keyboard commands:

= turn,

= for-/backward,

= scroll

A fine linen mesh used to pass sauces or cream preparations to make them perfectly smooth

Darne

Keyboard commands:

= turn,

= for-/backward,

= scroll

A 2 to 3 cm thick slice cut straight through a round fish, e.g. salmon, coley, cod

Decant

Keyboard commands:

= turn,

= for-/backward,

= scroll

To separate meat from its cooking juices

Deglaze

Keyboard commands:

= turn,

= for-/backward,

= scroll

To liquefy the caramelized juices at the bottom of a cooking container by adding a liquid, e.g. water, stock, wine

Degrease

a) To remove the fat which has formed on the surface of a stock or sauce etc. by using a small ladle.

b) To remove the excess fat from a piece of meat

Dorer

Applying egg wash glaze on choux pastry, éclairs, various pastries, using a brush to facilitate coloring during cooking

Dress (plating)

To place food harmoniously on serving dishes or plates

Drippings

Hydrolyzed proteins and caramelized carbohydrates on the base of a cooking vessel. These are deglazed to prepare juices and sauces

Duxelles

Basic preparation of finely chopped button mushrooms cooked in butter with onion and chopped shallots (base for many fillings/stuffing)

Fillet

Very tender piece of meat from the lumbar region for butcher's meat and from the pectoral area for poultry

Filming

Very tender piece of meat from the lumbar region for butcher's meat and from the pectoral area for poultry

Julienne cut

Thin filaments of carrots, turnips, truffles, mushrooms, lemon or orange, etc.

Kneaded butter

Thin filaments of carrots, turnips, truffles, mushrooms, lemon or orange, etc.

Lemon juice rub - citronner

To rub the surface of certain fruits (apples, pears) or vegetables (celeriac, artichoke hearts, etc.) with lemon to prevent them from browning when in contact with air or during the cooking process

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Flashcards

To sweat

To remove the natural water from vegetables by heating them gently with a little fat and avoiding any colouring.

To thicken

To add an element e.g. pure starch, corn starch, egg yolk, etc. to stock, sauce or soup to make it less liquid.

To trim

a) Removing the fins from fish (first step of the fish cleaning process).

b) Trimming the uneven edges of poached eggs.

To turn

To use a small knife to give a regular and rounded shape to some vegetables to improve presentation and regulate cooking.

To whisk

a) To beat a preparation using a whisk to incorporate air and increase its volume (whisk egg whites until stiff, whisk up a génoise sponge).

b) To incorporate oil or butter into a sauce.

Vanner

To stir a sauce or a cream with a spatula to regulate cooling and avoid the formation of a skin on the surface.

Zest

A piece cut from the fragrant skin of citrus fruits.

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