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Level 22

Cooking Terms 21


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sweat
to cook in a very small amount of fat over low heat (sometimes covered) without browning to release flavors and moisture
temper
to slowly introduce a hot liquid or batter component to a mix containing eggs; to prevent cooking an egg-base through slow incorporation of a hot component that must be added to a dish containing eggs
thin
reducing the thickness of a liquid by adding more liquid
tourné
method of shaping vegetables is most commonly used to prepare potatoes in order to enhance the appearance when they are placed on and served for as part of the main meal
unleavened
baked items that have no ingredients to give them volume (no yeast, no eggs, no baking powder for example)
vinaigrette
an acidic sauce or dressing
water bath
setting a container in a pan of simmering water to keep it hot
whisk
to quickly mix air into ingredients; also the name of a cooking tool