Culinary Vocabulary

2. the process of removing impurities from a liquid such as melted butter, meat stock, or vegetable stock.
4. a thick soup prepared with milk or cream, a roux, and seafood or vegetables.
6. clear fat free stock to which vegetables, meat, and/or fish is added.
9. A term referring to a full and rich flavor or texture
10. a mixture of flour and fat cooked together and used to thicken sauces.
11. a thick, syrup-like reduction of stock which is in turn used to flavor other sauces.
12. a stock with either a puree, a cream or a veloute.
13. the removal of fatty acids from an object
15. an aggressive cooking method which is suitable for hard, dry foods, such as whole grains, beans, and pasta
16. clear soup made from richly flavoured stock or broth that has been clarified
17. a dry-heat cooking method where hot air surrounds the food and cooks it evenly on all sides.
18. the gentle heating of vegetables in a little oil or butter, with frequent stirring and turning
19. smooth, creamy, highly seasoned soup

1. a mixture of sautéed chopped vegetables used in various sauces.
3. broths, bouillons and consommés, which are pick-me-ups, easy-to-digest but fortifying.
5. cooking process in which a food is placed in boiling water, removed after a short time, and placed into iced water
7. a moist-heat cooking method that is often used for cooking vegetables, soups, stews, and tough meats.
8. vegetables, fruits or legumes, that has been ground, pressed, blended or sieved
14. the vegetables, herbs, and spices cooks use as the foundation of flavor for dishes.
18. a savory cooking liquid that forms the basis of many dishes – particularly soups, stews, and sauces.