Culinary Vocabulary

3. to brown or sear in butter/ oil then cook on low heat in a covered pot in liquid for longer time
4. graten, sprinkled with cheese or breadcrumbs, or both and browned
6. to cook food quickly at high heat
10. with it's own juices from cooking
12. mix butter and sugar to fluffy and light
14. a cooking utensil used to whip ingredients
16. decorate with icing paste or cream into thin lines
17. pasteurize, heat fluid up to 280 degrees for a few seconds and chilling down rapidly kills 99% germs
20. finely cut food into uniform pieces smaller than diced or chopped
21. to beat food and incorporate air and produce volume (cream/dressing/ sauces)
22. adds gas to dough batter to make it rise
23. in, mix shortening into dry ingredients until small particle sized
24. to make shallow cuts into the surface of foods to control the direction of bread expansion/ aid in marinade absorption/ tenderizing

1. a boneless selection of meat
2. Andalusian/ Spanish cold spicy soup with tomatoes cucumbers onion and garlic
5. to add fluid to dehydrated foods
7. to plunge into boiling water then quickly into iced water to halt the cooking process
8. technique used in grilling, baking or sautein where the surface of the food is cooked at high temperature until a crust forms
9. cut into uniform small blocks
11. a natural alcohol found in vegetables and fruit used in sugar free candies
13. soak foods in seasoned/ acidic liquid before cooking to add flavor
15. cooked so it's still touch when bitten (pasta)
18. a mixturee of flour dn fat cooked over low heat to thicken soups/ sauces "white sauce"
19. to mix liquids that won't bond (egg yolks and mustard used to stabilize)
22. bacterium used in fermenting foods(yogurt)