Stir-Frying - Zest

Truffles

(1) Flavorful tubers that grow near the roots of oak or beech trees; (2) Rich chocolate candies made with ganache

Tempering

(1) a process for melting chocolate during which the temperature of the cocoa butter is carefully stabilized; this keeps the chocolate smooth and glossy; (2) gradually raising the temperature of a cold liquid

Stock

a clear, unthickened liquid flavored by soluble substances extracted from meat, poultry, or fish bones as well as from a mirepoix, other vegetables and seasonings

stir-frying

a combination cooking method similar to braising but generally involving smaller pieces of meat that are first blanched or browned, then cooked in a small amount of liquid that is served as a sauce

Streusel

a crumbly mixture of fat, flour, sugar and sometimes nuts and spices, used to top baked goods

Wash

a glaze applied to dough before baking; a commonly used wash is made with whole egg and water

Veloute

a leading sauce made by thickening a white stock (fish, veal, or chicken) with roux

Whipping

a mixing method in which foods are vigorously beaten in order to incorporate air; a whisk or an electric mixer with its whip attachment is used

Vinaigrette

a temporary emulsion of oil and vinegar seasoned with salt and pepper

Vegan

a vegetarian who does not eat dairy products, eggs, honey or any other animal product; vegans usually also avoid wearing and using animal products such as fur, leather or wool

Thickening agents

ingredients used to thicken sauces; include starches. (flour, cornstarch and arrowroot), gelatin and liaisons

Tunneling

large tubular holes in muffins and cakes, a defect caused by improper mixing

Yeasts

microscopic fungi whose metabolic processes are responsible for fermentation; they are used for leavening bread and in cheese, beer and wine making

Temperature Danger Zone

the broad range of temperatures between 41 F and 135 F at which bacteria multiply rapidly

Zest

the colored outer portion of the rind of citrus fruit; contains the oil that provides flavor and aroma

Vel

the meat of calves under the age of nine months

Tang

the portion of a knife's blade that extends inside the handle

Toque

the tall white hat worn by chefs

Umami

the taste sensation caused by the naturally occurring amino acid glutamate; gives food a savory richness or meatiness; found primarily in fermented foods and those to which monosodium glutamate has been added

Yield

the total amount of a product made from a specific recipe; also, the amount of a food item remaining after cleaning or processing

Total Recipe Cost

the total cost of ingredients for a particular recipe; total recipe does not reflect overhead, labor, fixed expenses or profit

Sweat

to cook a food in a pan (usually covered), without browning, over low heat until the item softens and releases moisture; sweating allows the food to release its flavor more quickly when cooked with other foods

Temper

to heat gently and gradually; refers to the process of slowly adding a hot liquid to eggs or other foods to raise their temperature without causing them to curdle