2. Caramelize – to heat sugar or foods containing sugar until brown in color and characteristic flavor develops.
3. Batter – any smooth mixture that is thin enough to pour or spoon and when baked or fried turns firm.
4. Consommé – like broth except that it is clarified; (made clear) usually mage of beef, chicken, or vegetables.
5. Beating – mixing vigorously until a single ingredient such as eggs or a mixture such as cake is smooth and well blended.
1. Cornstarch – a refined starch made to use for thickening in cooking.
2. Baking powder – mixture of an acid and an alkaline (base) that is activated when it is exposed to moisture or heat and then releases carbon dioxide.
3. Baking soda (bicarbonate of soda) – it is an alkaline that releases carbon dioxide gas ONLY when it comes into contact with an acidic ingredient like sour cream, yogurt, citrus juices)
4. Breading – a crust or topping typically applied to foods that will be deep fried or pan fried.
5. Cream – to soften a fat with a spoon or mixed, either before or while mixing it with another food usually sugar.
1. Broth – stock made by cooking vegetables, chicken, beef, or fish in water.
2. Crepe – a thin, light French pancake folded around a filling, served as a main dish or dessert.
1. Curd – the solid part of milk. Used for making cheese.
2. Charbroil – to broil meat or poultry over charcoal to the point where its surface begins to turn black and charred.
5. Dice – to cut into small cubes of less than ½ inch.
1. Chop – cutting food into irregular pieces that are small enough that they require no further cutting at the table.
2. Dough – a mixture of flour, liquid, & other ingredients that is thick enough to knead or pour.
3. Coring – to remove the center core of a fruit or vegetable.
4. Dredge – to sprinkle or coat with flour or fine crumbs.
5. Enriched – a process that adds nutrients already naturally present in foods to bring them to levels that are higher than normal.
1. Cream of tartar – powdery white substance that is made of potassium tartrate. (the byproduct of wine making) A common leavening agent and used to stabilize egg whites so that they whip up well.
2. Crimping – to seal together the eges of 2 pieces of dough by pressing the dough with the tines of a kitchen fork, the side of a knife, or a pastry crimper.
3. Flute – to decorate an edge of a pastry with a scallop like design.
4. Flan – a caramel coated custard.
5. Fermentation – the action of yeast with sugar which produces carbon dioxide and alcohol.
1. Crumbling – to break food into small bits between your fingertips.
2. Deveining – to remove the dark intestinal vein in a shrimp or lobster which can be bitter, gritty, or unsightly.
3. Dollop – a generous spoonful of a substance, usually a smooth, creamy texture, such as whipped cream or sour cream which is not a precise measurement.
4. Fold – to blend ingredients gently by using 2 motions:
5. Doneness – degree to which food is cooked or baked so that it is ready to eat.