Foods 2/3: Methods/Techniques

3. remove the bones.
6. Definition. To split food such as shrimp, steak, or pork chop through the middle without completely separating the halves, then spreading the halves to resemble a butterfly. The food cooks more quickly because twice as much surface area is exposed to heat.
8. a process that involves simmering the stock along with a mixture of egg whites and lean ground meat.
9. The fat and juices exuded from roasting meat, often used in making gravy.
10. the process of baking an item in a tin foil packet.
12. a dish of white meat or fish that is boned, cooked, pressed, and served cold in aspic.
16. It is used as a casing for sausages, roulades, pâtés, and various other meat dishes.
18. fry (food) in an amount of fat or oil sufficient to cover it completely.
20. cook (meat or fish) by exposure to direct, intense radiant heat.
21. prepared in a spicy tomato sauce with mushrooms and herbs.
22. overlay or cover (food) with a smooth, shiny coating or finish.
23. hors d'oeuvres or cold cuts served on one plate.

1. served raw, typically seasoned and shaped into small cakes.
2. an Italian dish of raw beef cured by salting and air-drying, served typically in slices with a dressing of olive oil, lemon juice, and black pepper.
3. a dish of stewed or fried pieces of meat served in a thick white sauce.
4. a dish consisting of white meat in a white sauce.
5. cook (food) in hot fat or oil, typically in a shallow pan.
7. fry (food) lightly and then stew it slowly in a closed container.
11. a thick tenderloin of beef, typically served with Béarnaise sauce.
13. denoting a sauce of ground beef, tomato, onion, and herbs, typically served with pasta.
14. a slice of bacon placed on meat or game before roasting.
15. a savory jelly made with meat stock, set in a mold and used to contain pieces of meat, seafood, or eggs.
17. dilute meat sediments in (a pan) in order to make a gravy or sauce, typically using wine.
19. an outdoor meal at which seafood is boiled.