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
Fichier Détails
| Cartes-fiches | 87 |
|---|---|
| Langue | English |
| Catégorie | Alimentation |
| Niveau | Université |
| Crée / Actualisé | 22.03.2015 / 22.03.2015 |
| Lien de web |
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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
A seasoned mixture of beaten eggs in which food products are dipped before breadcrumbing
Aspic
Cold preparation based on jelly served as an "hors d'oeuvre"
Bain-marie
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
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
Parsley stalks, thyme and bay leaves tied together securely and sometimes accompanied by celery or leek according to use
Caramelized roasting juices
Hydrolyzed proteins and caramelized carbohydrates collected from the cooking container, deglazed and used to prepare juices and sauces
Cheesecloth
A fine linen mesh used to pass sauces or cream preparations to make them perfectly smooth
Darne
A 2 to 3 cm thick slice cut straight through a round fish, e.g. salmon, coley, cod
Decant
To separate meat from its cooking juices
Deglaze
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)
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