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Roux
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A French term referring to a mixture of flour and a fat cooked to a rich brown color used for thickening in sauces, soups, and gumbos.
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Beat
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To make a mixture smooth by briskly whipping or stirring it with a spoon, fork, wire wisk, rotary beater or electric mixer.
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Dash
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A measure equal to 1/16 teaspoon
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Chop
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To cut foods with a knife, cleaver, or food processor into smaller pieces
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Garnish h
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To add visual appeal to a finished dish
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Fold
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A method of gently mixing ingredients-usually delicate or whipped ingredients that cannot withstand stirring or beating
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Julienne
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To cut food into thin matchlike sticks about 2 inches long.
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Brown
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To cook food in a skillet, broiler, or oven in order to develop a rich, desirable color on the outside, add flavor and aroma, and help seal in natural juices.
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Baste
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To moisten foods during cooking with pan drippings or a saucer in order to add flavor and prevent drying.
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Size order
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Mince: tiny irregular pieces
Dice: 1/8 - 1/4 uniform pieces
Cube: 1/2 inch pieces on all sides
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