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