Culinary Terms

Week 12:

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

Week 11:

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

Week 10:

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

Week 9:
caul fat, farro, Pullman loaf, mastic, braciola, quince, fenugreek, sweetbreads, erosion, agnolotti

Week 8:

cotija, Roquefort, Manchego, flax, escargot, hardtack, haricots vert, hors d’ouvre, hoecakes, johnnycakes

Week 7:

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

Week 6:

spatchcock, sptichcock, bulghur/bulgur, unagi, nigiri, couscous, sashimi, ponzu, gari, soba

Week 5:

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

Week 4:

capsaicin, convection, listeriosis, papain, adovada, collagen, Pacojet, anti-griddle, freezer burn, calorie

Week 3:

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

Week 2:

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

Week 1:

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

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