Culinary Vocab

Culinary means having to do with cooking or the kitchen. B Bacteria Baking Basics Batter Beans Beverage Bisque Bitter Blanch Blend Blocks Boil Braize Brine Business Buying.

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If you go to culinary school youre learning how to cook most likely because you want to work as a chef.

Culinary vocab. Vinaigrette A very basic seasoning and flavoring agent generally used with salads and made out of oil and vinegar. With vocab lists plus comprehension and vocabulary quizzes. Vandyke A decorative zigzag patterned cut on vegetables.

To cook in a small amount of liquid in a tightly covered pan over low heat. Pork sausage with a strong smoky garlicky taste. 07062017 Unleavened Culinary term used for describing bread made without leavening agents like yeast.

One type of food that nearly everyone eats every day is the food group called vegetablesSome vegetables grow underground including root vegetables like potatoes yams carrots turnips and beetroot as well as bulbs like onion and garlic. Click card to see definition. A vocabulary word list word bank of cooking terms.

Foxy adj Used to. Veloute A classic French sauce made with chicken stock. Fatback n The flavorful layer of fat along the backside of a pig.

M-P M - the process of softening or breaking into pieces using liquid often referring to fruit or vegetables in order to absorb the flavor of the liquid. An illness is considering a food borne-illness outbreak when 2 or more people have the same symptoms after eating the same food. Farctate n The process of overeating and feeling stuffed.

Click again to. Click again to see term. Food Desert n A place where fresh healthy food is unaffordable or inaccessible.

Learn English vocabulary for talking about different types of food cooking and serving food healthy and unhealthy food and eating out in restaurants. When fat is cooked slowly over low heat and becomes a liquid rather than crisping up. Culinary Arts Vocabulary Word List 250 A Access Accountability Affordable Allure Appeal Appearance Aromatic Arrangement Art Artist Aspect Au jus.

When food has stayed too long at temperatures that are good for the growth of pathogens. Refers to preparation and assembly of all necessary ingredients and equipment. A dish of diced potatoes onions and sweet peppers or pimientos fried until browned and crisp.

Site members have full access to an ad-free print-friendly version of the site. Spices are any dried part of a plant other than the leaves used for seasoning and flavoring a recipe but not used as the main ingredient. Generally a mixture of 50 onions 25 carrots and 25 celery by weight is used.

Meat cooked with the heat of fire sometimes after a marinade. Occupancy food industry term. To mix ingredients lightly without mashing or crushing.

Tap card to see definition. A mixture of coarsely chopped onions carrots and celery used to flavor stocks stews and other foods. Failed to open stream.

To soak food in a sauce before cooking to make it more tender or more flavorful. French for putting in place. The costs associated with a building either a distribution center or store including lease payments or amortized capital outlay plus all maintenance and utilities.

Culinary vocabulary chapter 10. Simmering is a culinary technique where food is cooked in liquid within a specific temperature range and with bubbles forming and gently rising to the surface but not at a full rolling boil. Tap again to see term.

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