What are 5 culinary terms?
Culinary Terms: A-D
- A la carte (adj.) – separately priced items from a menu, not as part of a set meal.
- Au jus (adj.) – with its own juices from cooking, often referring to steak or other meat.
- Bain Marie (n.) –
- Chiffonade (n.) –
- Deglaze (v.) –
- Dredging (v.) –
What is Blitter in cooking?
It refers to food which has been dipped in beaten egg, and then coated with bread crumbs and cooked in butter and oil.
What is a reduction sauce called?
These highly concentrated reductions are called glazes, and they are used in flavoring sauces, as well as various meat and poultry dishes. It’s also possible to reconstitute a glaze by adding water, to produce a liquid with the same strength as the original stock.
What is reduced stock called?
In the culinary arts, the word glace refers to a thick, syrup-like reduction of stock which is in turn used to flavor other sauces. The word glace means “glaze” or “ice” in French and it is pronounced “GLOSS.”
What is a culinary chef?
What is a Culinary Chef? A chef can be very innovative with food; creating new dishes, deciding what the specials of the day will be, and putting together an exciting menu. Some examples of a culinary chef would include caterers, restaurant and hotel chefs, and bakery and pastry chefs.
What is the importance of culinary terms?
Why It’s Important to Know Your Culinary Terms If you’re a chef trying to communicate with fellow back of house (BOH) team members but are using culinary terms you’ve made up, you’re creating a recipe for disaster. Using a shared vocabulary helps maximize kitchen efficiency.
What is the meaning of Blitter?
A blitter is a circuit, sometimes as a coprocessor or a logic block on a microprocessor, dedicated to the rapid movement and modification of data within a computer’s memory.
What is food reduction?
In the kitchen, the term “reduction” refers to a technique that delivers intensely flavored, thickened liquid simply by boiling. Whether it is a soup or a sauce, by bringing the liquid to a rapid boil, it turns into steam and escapes from the pan, in turn reducing its original volume.
What is a bivalve in science?
Any of various mollusks of the class Bivalvia, having a shell consisting of two halves hinged together. Clams, oysters, scallops, and mussels are bivalves. The class Bivalvia is also called Pelecypoda, and was formerly called Lamellibranchia. univalve. The American Heritage® Science Dictionary Copyright © 2011.
What is a typical reduction in cooking?
A typical reduction will call for reducing by half or three quarters. And in addition to reducing stocks and sauces, sometimes individual ingredients are reduced themselves before adding them to a sauce. Examples of this are wine or vinegar.
What does it mean to reduce a liquid in cooking?
In cooking, to reduce a liquid means to simmer it until some of the water in it has evaporated, which intensifies the flavors, thickens the liquid, and causes it to take up less volume. The concentrated liquid you end up with is called a reduction.
What is a bivalve hat?
A straw hat, curled up into a grotesque shape, lay at his feet like some distorted bivalve. Arca, a genus of bivalve molluscs, family Arcad, whose shells are known as ark-shells. The New Gresham Encyclopedia.