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Cooking Terms 16


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infusion
extracting flavors by soaking them in a liquid heated in a covered pan
insulated baking sheet
a cookie sheet with a space between its double layers to prevent hot spots
jell
a solidifying process usually using gelatin
kebab
small chucks of meat, fish, or shellfish that are usually marinated before being skewered and grilled, broiled or pan-fried (pieces of vegetables often are added to the skewer); also called “shish kebab”
kosher salt
very coarse salt
larding
putting strips of fat into pieces of meat to help the braised meat stay moist and juicy during cooking
leaven
yeast: also the process of whipping egg whites that produces air bubbles and causes the rising of baked items
marble
to swirl or layer one food item into another to create a ribbon effect when cooked and sliced
marinade
a liquid sauce that is used to soften and flavor meats before cooking (most marinades contain ingredients such as vinegar, oil, lemon, wine, beer, herbs and spices)
medallion
a small piece of meat (beef, chicken, pork, veal) lightly pounded into an oval or a round