Roasting may involve the addition of cooking fats and baking rarely does.
Both roasting and baking usually subject food to a constant temperature.
Vegetables may be roasted but not baked.
Meats may be either roasted or baked.
A flavored liquid for poaching foods.
A rich soup or bisque, named after the court of Louis IV.
A savory jellied vegetable dish or aspic, often laced with herbs.
A salad dressing featuring olives, garlic and fresh Mediterranean herbs.
They both refer to the process of soaking ingredients in liquid to add flavor and improve texture.
Marinate connotes soaking a protein in a seasoned, often acidic liquid.
Macerate connotes soaking a non–protein, a fruit or vegetable, in a light liquid, its own juice, or simply some sprinkled sugar.
All of the above.
Is a vacuum drying method of preserving foods, especially fruit.
Calls for cooking food in a sealed bag immersed in a controlled temperature water bath.
Is a method of roasting poultry without resort to basting.
Is a method of dry-curing olives, cucumbers, and other vegetables.
Involves slow cooking the meat in liquid.
Is an ideal method of getting the most tenderness out of inexpensive cuts of meat.
May initially involve dry cooking techniques such as searing.
All of the above.
Coupe de l’eau
Haute de vide
Use a spoon to repeatedly baste it in butter or oil from the pan.
Simmer it for a steady period of time, constantly stirring.
Heat it in water kept just below the boiling point.
Deep fry it at a relatively low temperature.
The practice of not opening an oven to check doneness so as to maintain even heating.
The process of prebaking a pastry crust alone, without a filling, often using some kind of weight to prevent bubbling of the crust.
The process of baking meats or fish in an egg white and salt crust meant to be broken off and discarded before serving.
In Mexico, the process of baking meats wrapped in banana leaves in an oven (horno) whose opening is temporarily sealed with clay, thus trapping the heat.
Rough chopping of ingredients, often tomatoes.
It is the equivalent of shredding, as with salad greens.
Fine dicing of vegetables.
Reducing a broth.
Allows foods to be cooked at lower temperatures, preserving flavors and textures.
Often “pressures away” minerals and vitamins, yielding food with lower nutritional value.
Requires a greater level of liquid than conventional boiling or braising vessels.
None of the above.
Calls for cooking on a stovetop in a covered pan with a small amount of liquid.
Usually does not involve an initial browning.
Is synonymous with pan-frying in butter or pork fat (oil is never used).
Applies to any technique in which meat, chicken or fish is breaded or battered, however prepared.
A deep pan.
Long cooking times.
Relatively high heat.
Thick cut pieces of meat or vegetables.
A paper cone filled with icing and used for decorating cakes.
A type of delicate filigree decoration with icing on fancy wedding cakes.
A method for smoking fish, particularly salmon.
A concentrated fish stock used for flavoring sauces.
Celery, carrots and garlic.
Celery, carrots and onions.
Green bell pepper, carrots and onions.
Onions, garlic, and tomato.
The cothermal reaction.