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To secure poultry with string or skewers, to hold its shape while cooking.
To beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites.
a dark red sauce made from ground chilies, herbs and vinegar
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
the natural drippings or juice from a pan after cooking beef and deglazing
to wrap thin sheets of fat or bacon around lean meat or poultry to prevent it from drying out while roasting
to thicken a hot liquid or sauce by stirring in a roux, flour, cornstarch, egg yolks, cream or butter
a shellfish soup with cream
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
a fish soup made from several varieties of fish, tomatoes, saffron, fennel and wine (Mediterranean origins)