Culinary Terms

Week 12:

86, wipe and sell, all day, profiterole, foie gras, scampi, on the fly, coq a vin, fumet, in the weeds

Weel 11:

microbiome, probiotics, annato, lop chong, coagulate, pasteurize, gelato, lactose, lefse, lychee

Week 10:

burnt ends, VOC, carryover, plancha, umami, pork butt, MSG, soffrito, lardons, yakitori

Week 9:

caul fat, erosion, Pullman loaf, farro, quince, mastic, braciola, fenugreek, sweetbreads, agnolotti

Week 8:

Roquefort, Manchego, cotija, hors d’ouvre, hardtack, haricots vert, hoe cakes, johnny cakes, flax, escargot

Week 7:

spirulina, amuse bouche, organic, pectin, arborio, chaat masala, dosa, gremolata, muffaletta, marmalade

Week 6:

spatchcock, spitchcock, bulghur, couscous, sashimi, unagi, gari, ponzu, soba, nigiri

Week 5:

creme chantilly, plonk, pate a choux, nappe, etoufee, opakapaka, poutine, pistolette, arrabiata, smorgasbord

Week 4:

carrageenan, thread stage, soft-ball stage, hard-crack stage, nougat, penuche, cutlet, cracklings, guajillo, brandade

Week 3:

carbonyl, Pacojet, collagen, calorie, convection, fluid gel, freezer burn, listeriosis, papain, antigriddle

Week 2:

boudin noir, frenched, arlette, beignet, cold smoke, ghee, geoduck, lutefisk, pancetta, macerate

Week 1:

glace, ganache, en papillote, mollusk, portion control, tare weight, yield weight, whetstone, shank, serrated

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