Culinary Terms

Week 11:

rockfish, turbot, chutney, relish, turducken, trussing, scoring, basting, flambe, casserole

Week 10:

bouquet garni, naan, nori, udon, nougat, whetstone, marjoram, marzipan, garam masala, galette

Week 9:

bombe, bisque, bain-marie, chinois, compote, carpaccio, ceviche, fondant, emulsion, genoise

Week 8:

mirin, shoyu, tofu, dashi, taro, tarte tatin, deglaze, wok, teriyaki, court boullion

Week 7:

frisee, blanch, bechamel, gouda, whey, rennet, collagen, tomalley, paring knife, sabayon

Week 6:

icebox cookies, drop cookies, molded cookies, bar cookies, remoulade, reconstitute, chiffonade, spaetzle, agar agar, creaming method

Week 5:

mornay, pesto, farfalle, gluten, brine, alfredo, primal cuts, marinade, tenderloin, veloute

Week 4:

brunoise, sous vide, sear, salamander, prime (meat), smoke point, simmer, roux, roe, mandoline

Week 3:

albumen, blanching, braise, colander, garnish, herb, mirepoix, meringue, poach, custard

Week 2:

broil, au jus, cellulose, clarified butter, adobo, dredge, julienne, mince, slurry, squab

Week 1:

charcuterie, saute, IQF, batonnet, parboil, leavening agent, marbling, recipe, yield, offal

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s