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ABC

soup
Acidulate, aromatic, arrange, etc.

A

Acidulate:

Give a bitter or acid taste by adding vinegar or lemon juice.

Aromatic:

A plant ingredient used to impart flavour to a preparation. Examples: garlic, chives, vanilla, citrus zest, herbs, onion, leek, and celery.

Arrange:

Place food in serving dishes in an attractive manner.

B

Bake blind:

Lightly bake an empty pastry crust without allowing it to turn golden or brown.

Bard:

Line a baking mould or partially wrap a piece of meat, poultry, game, or fish, with thin slices of lard (called bards) to prevent it from drying during cooking.

Baste:

Pour cooking juices, fat, or a warm sauce onto meat or fish several times during cooking to prevent the food surface from drying.

Beat:

Hit, stir, or work an ingredient to blend it with others, or alter the appearance, colour or thickness.

Beat until soft/firm peaks form:

Incorporate air bubbles into egg whites or cream by beating.

Bind:

Make a sauce, cream, or soup thicker and smoother by adding an ingredient such as flour, starch, egg yolk, cream, or butter.

Blanch:

Briefly plunge raw food into boiling water. Remove the peel or skin of a fruit or nut after immersing it in boiling water.

Blot dry:

Remove moisture from a washed or cooked food by placing it on a cloth or paper towel.

Boil

cook food in liquid maintained at boiling point. 

  • Rolling boil, roiling boil, or rapid boil: large bubbles break the surface of the liquid 
  • Slow boil: only just boiling

Braise:

Slowly cook (meat, fish, vegetables) over low heat in a closed container with a small amount of liquid, after browning the food on all sides in fat.

Bread:

Coat food with breadcrumbs or batter before frying, sautéing or grilling.

Broil:

Expose food to direct heat from the oven broiler.

Brown:

Cooking food such as vegetables or poultry or meat cubes in very hot fat to colour the surface. Cook food until the surface turns brown.

Brush:

Coat food with liquid or a soft solid by means of a brush.

C

Caramelize:

Turn sugar into caramel by heating (to a characteristic golden or brown colour).

  • Coat a baking mould with sugar and heat to caramelize.
  • Evaporate the meat cooking juices in the bottom of the pan.
  • Glazed vegetables are lightly caramelized in sugar and a small amount of water or butter in a flat-bottom dish.

Carve:

Cut meat or poultry into pieces.

Chop:

Cut in small pieces with a knife or food processor.

Clarify:

Make a cloudy broth, consommé, jelly, or butter clear by skimming off and removing impurities.

Coat:

Lightly cover food with a product or preparation.

Colour:

  • Colour meat: caramelize the surface by searing over high heat in fat or by exposing it to radiant heat (i.e, in an oven or barbecue). 
  • Add natural colouring (e.g., beet juice, tomato paste, or caramel) to a preparation to enhance the colour.

Combine:

Mix different foods into a homogenous preparation.

Condiment:

Broadly, any natural or prepared ingredient that enhances the flavour of a dish and is added during preparation or served alongside the dish. Natural condiments: salt, pepper, sugar, spices, garlic, vinegar, and others. Prepared condiments: mustard, ketchup, pickles, pesto, etc.

Cook at a rapid boil:

Cook food in a strongly boiling liquid.

Cook:

Prepare food to make it edible and appetizing. Transform food from its raw state to a cooked state by exposing it to a heat source.

Cook at a slow boil:

Cook food in a barely boiling liquid.

Cook in a double boiler; double boil:

Gently cook food in a recipient that sits in a larger pan of boiling water.

Cream:

Add cream to preparation (soup, sauce, etc.). Beat a solid fat, with or without sugar, until soft, light, and supple, using a wooden spoon or beaters.

Crumble:

Reduce to crumbs.

Crush:

Break or cut food into irregular or coarse chunks, or pound into small pieces, but without reducing to powder or pulp.

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References:

ARCHAMBEAULT, A., CORBEIL, J.-C., La cuisine au fil des mots, Montréal, Les Éditions Québec Amérique inc., 1997.

L’ACADÉMIE CULINAIRE, Pour le plaisir de cuisiner, Montréal, Novem Communications inc., 2005.

LAROUSSE, Le grand Larousse gastronomique, Paris, Les Éditions Larousse, 2007.