On Cooking Stir-frying - zest

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

truffles

1. flavorful tubers that grow near the roots of oak or beech trees; 2. rich chocolate candies made with ganache

stock

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

streusel

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

stir-frying

a dry-heat cooking method similar to sautéing in which foods are cooked over very high heat using little fat and are stirred constantly and briskly; often done in a wok

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

umami

from the Japanese term for "delicious" often called the 5th taste; refers to the savory or rich, full taste perceived from the natural amino acid glutamate and its commercially produced counterpart MSG; cheeses, meats, rich stocks, soy sauce, shellfish, fatty fish, tomatoes, mushrooms, and wine are all high in glutamate

torte

in Central and Eastern European usage, refers to a rich cake in which all or part of the flour is replaced with finely chopped nuts or bread crumbs

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 board range of temperatures between 41dF and 135dF at which bacteria multiply rapidly

zest

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

veal

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

yield

the total amount of a product made form 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; it 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