Culinary Vocab Flashcard

Front

Cooking in liquid at 212°F

Back

Boil

Front

Combining solid fat with flour using a pastry blender, forks, or fingers

Back

cut in

Front

Enhance a plate:

Back

garnish

Front

Thin paste added to sauce as thickener

Back

slurry

Front

Stir ingredients until combined

Back

blend

Front

Soften solid fats with sugar using a spoon or mixer.

Back

cream

Front

To reduce to finer particles using a sieve

Back

sift

Front

Cooking in liquid just below boiling point

Back

simmer

Front

Cutting food into bite-size pieces with a knife

Back

chop

Front

Cooking food in hot fat at moderate/high heat

Back

fry