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.
Has been definitively proven to “seal in the juices.”
Adds color, but rarely adds flavor.
Adds both color and flavor, due to the Maillard reaction and caramelization.
Is always just a preliminary process, since the center must be cooked by other means.
Aromatic vegetables like onions, carrots and celery.
Herbs like parsley, thyme and bay leaf.
A stock has a greater salt content than a broth.
Mise en place
An acidic marinade.
An enzymatic marinade.
A tropical brine (sea foam) marinade.
A Hawaiian marinade.
A flour and butter mixture used for thickening stews and soups.
A smooth, creamy, butter-rich soup, often seafood-based.
A 500-gram block of butter.
A browned butter sauce, often with capers and shallots.
Extra leavening is necessary, because rising is slower.
Extra liquids are required, since the boiling point of water is lower than at sea level.
Extra sweetening is often called for, to maintain structure.
Baking in two stages will increase the chance of having a cake that will not collapse.
The tin lining provides better heat conduction.
The tin lining reduces the cost of the cookware.
The tin lining prevents the copper from reacting with high acid foods like tomatoes.
The tin lining promotes whipping egg whites in order to create meringues.
Is twice as powerful as single-acting baking powder, so only half as much is needed.
Is used primarily in commercial baking applications, since it is too powerful for home use.
Produces bubbles when ingredients are mixed, and also promotes rising when heated.
Combines baking soda, an acid, and also has a yeast component for reliable leavening.
To the soft peak stage.
To the mid peak stage.
To the firm peak stage.
To the stiff peak stage.
Marinating fish in citrus juices, with spices and aromatics, followed by grilling or steaming.
Marinating fish in citrus juices, with seasoning and aromatics, but without further cooking.
First poaching or frying fish, then marinating it in a vinegar or citrus sauce before serving.
Marinating chunks of meat with tropical fruits and citrus juices, and then giving them a quick sauté before serving hot.
The blend of herbs and shallots (or onions), binds both oil and vinegar.
A small amount of whipped egg white, to add lecithin.
Brisk whisking (necessitating immediate serving before the emulsion breaks down).
The edge of a teaspoon of mayonnaise (the Nid d'Abeille technique).
A sourdough starter
Steamed with aromatic vegetables.
Batter dipped and deep fried in oil, as in fish and chips.
Baked in a pastry shell.
Dredged in seasoned flour and pan fried in butter.
To avoid direct application of heat, as in melting chocolate or making a Hollandaise sauce.
To act as or replace a chafing dish to keep foods warm for extended periods of time.
In cooking custards to prevent a crust from forming before the center is done.
All of the above.
Must be done in a completely sterile environment.
Can be accomplished using either brine or an acid-rich solution like vinegar.
Involves an aerobic form of fermentation.
Requires the addition of moderate amounts of heat to kill harmful microorganisms and encourage flavor formation.
A chef will usually use wine, since it adds its own desirable flavor.
The food must be actively simmering and in contact with the stove.
Although often used, alcohol is not a strict requirement, as long as the dish bursts into flame.
Alcohol is necessary, because of the way it reacts chemically when burned.
Chopped garlic: emulsifier
Salt: moisture retention
Is generally as high as it is wide and has a single handle.
Is not best for actual sauce making because its straight sides make it difficult to whisk the sauce.
Is not preferable for actual sauce making because its straight sides do not facilitate the evaporation needed to reduce a sauce.
All of the above.
A skillet has sloped sides and a sauté pan has straight sides.
A sauté pan is better for reducing sauces, while a skillet is better for pan-frying.
A skillet has a larger contact area with the stove than a sauté pan of the same diameter.
For most purposes, the terms skillet and frying pan are synonymous.
To enhanced the ability of the surface of the pan to resist sticking.
To create a surface layer that discourages rust.
To prevent food from interacting with the iron in the pan.
To give the pan greater ability to heat evenly and to retain that heat.