| A | B |
|---|
| Stock Pot | Large utensil with straight sides and used to cook stock |
| Au jus | Another name for pan drippings or unthickened meat juices |
| Basic Sauce | Aka: Mother Sauce |
| Clarify | To rid stock of particles that are too fine to be strained out |
| Puree | Soup made from ingredients that are forces through a food mill or china cap |
| Bearnaise Sauce | must be kept unrefrigerated and held for 30 mins or less |
| Saute | Quick, dry cooking technique that uses a small amount of fat or oil in a shallow pan |
| Parboiling | Moist cooking method that partially cooks food for a longer time than blanching and is often used for meats that will complete cooking on the grill. |
| Simmering | Used to cook vegetables or reduce sauces |
| Stewing | Combination Cooking Technique has food completely covered with liquid and has a cooking time shorter than Braising. |
| Searing | Done on top of the range top or in the oven and involves quickly browning the food product at the beginning of the cooking process. |
| Boiling | Moist Cooking Method that brings water or stock to the boiling point and keeps food at this temperature while cooking. |
| Steaming | Moist cooking method where food is cooked by vapor inside a closed environment where water reaches the boiling point but the water never touches the food. |
| Roasting | Seared first to help seal in the juices prior to cooking then cooked by hot air, similar to baking, uncovered in an oven. |
| Baking | Dry cooking technique that is done in a closed environment with no liquid or fat |
| Deep Fry | Cooks foods by completely submerging them in heated fat or oil that is 350-375 degrees F. |
| Pan Fry | To cook food by heating a moderate amount of fat in a pan before adding food. |
| Carryover Cooking | Dry cooking method takes place after food is removed from heat source and occurs because the outside of the food is hotter than the inside of the food. |
| White stock | made from chicken, beef, veal or fish bones |
| Brown stock | made from roasted beef, veal, chicken or game bones. |
| Stocks | liquid that forms the foundation of sauces and stocks |
| Base | Powdered or concentrated form of a stock |
| Fish Stock | from fish bones only |
| Glaze | Reduced or concentrated stock |
| Reduction | Evaporating part of a stock's water by simmering or boiling |
