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Cooking Terms 10


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Truss
To secure poultry with string or skewers, to hold its shape while cooking.
Whip
To beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites.
adobo
a dark red sauce made from ground chilies, herbs and vinegar
aging
what we all do but in cooking it means keeping meats or cheeses in a controlled environment for a certain amount of time to improve tenderness and flavor
au jus
the natural drippings or juice from a pan after cooking beef and deglazing
bard
to wrap thin sheets of fat or bacon around lean meat or poultry to prevent it from drying out while roasting
bind
to thicken a hot liquid or sauce by stirring in a roux, flour, cornstarch, egg yolks, cream or butter
bisque
a shellfish soup with cream
blackened
method of cooking that uses spices (sometimes butter) to coat fish or steak or chicken and then cooked in a very hot cast iron skillet
Bouillabaisse
a fish soup made from several varieties of fish, tomatoes, saffron, fennel and wine (Mediterranean origins)