Culinary Vocabulary

3. a thick soup prepared with milk or cream, a roux, and seafood or vegetables.
4. a thick, syrup-like reduction of stock which is in turn used to flavor other sauces.
6. broths, bouillons and consommés, which are pick-me-ups, easy-to-digest but fortifying.
10. the removal of fatty acids from an object
12. a dry-heat cooking method where hot air surrounds the food and cooks it evenly on all sides.
13. the gentle heating of vegetables in a little oil or butter, with frequent stirring and turning
14. cooking process in which a food is placed in boiling water, removed after a short time, and placed into iced water
16. clear fat free stock to which vegetables, meat, and/or fish is added.
18. a mixture of sautéed chopped vegetables used in various sauces.
19. vegetables, fruits or legumes, that has been ground, pressed, blended or sieved

1. A term referring to a full and rich flavor or texture
2. a stock with either a puree, a cream or a veloute.
5. an aggressive cooking method which is suitable for hard, dry foods, such as whole grains, beans, and pasta
6. a mixture of flour and fat cooked together and used to thicken sauces.
7. a savory cooking liquid that forms the basis of many dishes – particularly soups, stews, and sauces.
8. a moist-heat cooking method that is often used for cooking vegetables, soups, stews, and tough meats.
9. clear soup made from richly flavoured stock or broth that has been clarified
11. the vegetables, herbs, and spices cooks use as the foundation of flavor for dishes.
15. the process of removing impurities from a liquid such as melted butter, meat stock, or vegetable stock.
17. smooth, creamy, highly seasoned soup