Brief culinary dictionary

Brief culinary dictionary

In the kitchen a whole series of Endings professional which are part of the language technical which is used in it. Some are listed below, to facilitate the understanding and understanding of the same.
Term
Meaning
Polish
Brighten a preparation with gelatin.
Channel
Form channels on the outside of a raw product before using it.
Caramel
Spread or dip with caramel.
Accentuate
Enhance the flavor of a preparation by adding aromatic condiments, concentrated juices, etc.
Smoke
Expose meat or fish to smoke to give them a special flavor and prolong their preservation.
Natural  
It is said of a raw or cooked delicacy, without dressing.
Pack  
Wrap meats in a thin slice of bacon to prevent drying out on the cooking.
Aromatic  
Herbs that are used to flavor preparations.
Aspic  
Synonym of gelatin. It also refers to preparations that are presented molded in gelatin.
Whiten  
Boil vegetables for a few minutes to bring out their color. Boil meats for a few minutes, in a flavored medium, to remove acidity, bad smells and flavors. Pre-cook the potatoes in boiling oil to be fried later.
Bouquet garni  
Posy made of parsley, thyme, bay leaf and celery. It is used to flavor.
Bridle  
Tying a bird so that it does not deform in cooking.
brunoise  
Vegetables cut into small cubes.
Short broth  
More commonly known as Court - Buillón; broth flavored with vegetables, wine and / or vinegar that is used for cooking seafood and fish.
housing  
Bird skeleton.
Chisel  
Make shallow incisions in a fish to facilitate cooking.
Clarify  
Clean a broth, broth, jelly or butter.
Nail  
Superficially introduce garlic, pieces of bacon, pieces of vegetables, etc. into the meat. to improve its flavor.
Concasser  
Cut without shape. It often refers to peeled and finely chopped tomato.
Costron  
Croutons. Square, rectangular or round pieces of bread, baked golden brown or fried in butter.
Dices  
More or less large cubic forms of a garnish.
Decant  
Let a liquid rest to pour it into another container without the impurities passing through.
Clear  
Remove the inedible parts of a vegetable.
Break down  
Wet a container in which a roast has been made with wine, broth or other liquid to recover the cooking juices.
Desiccate  
Dry a preparation on the fire by working it with a spatula so that it does not stick.
Degrease  
Remove the fat from the surface of a juice, broth or sauce, after or during cooking.
Thaw  
Remove, by means of white wine, water or broth or other liquid, the juice of a meat that has crystallized in the bottom of the container in which it cooks.
Brown  
Give food a nice toasted yellow color. It can be done in a pan, plate, over the fire or in the oven.
Duxelles  
French voice that designates a kind of minced mushrooms sautéed with butter.
Tarnish  
Pass the products, before frying or cooking, through beaten egg and breadcrumbs, or breadcrumb crumbs.
Grill  
Roast meats, fish, vegetables, etc., on grills put on the fire.
To pack  
Fill a mold with a paste.
Grease  
Spread a plate, a mold or any container with butter, butter, fat or oil, so that the food does not stick to the walls or bottoms of the same.
Flour  
Pass a meal through flour to fry or saute it.
to enrich  
Accentuate the flavor of a juice, sauce or broth, increasing the amount of meat or adding concentrated juices or reducing the sauce itself.
Scald  
Immerse a few moments in boiling water certain viands to soften or peel them more easily.
Poach  
Curd a delicacy in boiling water or any other liquid; cooking is finished away from direct heat. Mainly it is used for eggs that must be very soft and for quenelles. A fish is also poached by placing it in boiling water and removing it at the first boil.
Sprinkle  
Lightly or partially cover with a grated cheese, flour, parsley, breadcrumbs or sugar.
Foam  
Remove the impurities from a broth using the slotted spoon.
Stew  
Cook a food with little or no liquid in a closed container.
This  
Saute.
Exprimir  
Press meats, vegetables, fruits, etc., wrapping them in a cloth to extract the water or juice. It is also called this way to extract the juices from the fruits by means of a juicer.
Farce  
Various ingredients, minced and mixed for fillings, meatballs, pates, dumplings, jellies, etc.
Fillet  
Piece of meat or fish, finely cut and in sheet form.
Flame  
"Flambear". Run a bird through a flame to remove any remaining down.
Line  
Varnish a mold or other container, forming a layer of hash or gelatin, to wrap certain delicacies. The lining also applies to frozen pieces.
Smoke  
French voice that is applied to liquids, more or less concentrated, in which fish have been cooked.
Gelatin  
Colorless and transparent substance obtained by cooking animal bones, once clarified and cooled. Also solid substance of fishtail.
Glaze  
Sprinkle the viands with their own juice and put them in the oven to polish them. Also, place meat or fish fillets and viands in the salamander to brown quickly.
Grado  
Syrup density - its sugar content and not its degree of heat.
Gratin  
Put certain foods in the oven, or salamander, until obtaining a surface with a golden crust.
Garrison  
Accompany meat, fish, poultry, etc. of various products that are called garnish.
Incision  
Cut the dishes very superficially so that they do not open when cooked, or to help cook them because they are too thick.
juliana  
Vegetables cut into strips about 5 cm long and 2 mm thick.
laminar  
Cut into thin slices or slices.
Bed  
Synonymous with layer in the manufacture of a paste or any other preparation, whose separate elements overlap. But, mainly, referred to the first layer or base.
Tie  
Consistency given to a liquid preparation by means of yolks, cream, flour, blood, etc.
Clean  
Perfectly clean a fish, meat, bird, etc., removing nerves, skins, fats, scales, bones, etc.
Macedonia  
Mixture of fruit or vegetables diced (brunoise).
Macerate  
Put in a cold liquid some substances whose principles you want to extract.
Kneaded butter  
Butter and flour mixture, equal parts, finely kneaded. It is used to quickly link certain sauces, especially sauces velvety and cream.
Marinate  
Soak meat or fish in a more or less condensed liquid, wine, lemon juice, etc. -; It is also used with fine herbs or spices.
Lard  
Introduce wicks of bacon, ham, etc., in meat, fish, poultry, etc., with the help of a special steel needle. It is also to cross the pieces from side to side with strips of bacon more or less fatty.
Mirepoix  
French voice that is given to the set of vegetables and fine herbs sautéed in butter, butter or oil. The vegetables are cut into large cubes. It also has bacon cutouts.
Wet  
Add the necessary amount of liquid, water, broth, wine, etc., to any stew.
Peel  
Remove the skins from fruits, vegetables, etc.
Mount  
Whisk the egg whites and cream vigorously.
Mortify  
Let the meats soften by time and rest.
Napar  
Gallicism that indicates the action of completely covering a preparation with a sauce.
Bread crumbs  
Oven-dried, ground and sieved bread. It is used to bread croquettes, escalopes, etc. White breadcrumbs are obtained by passing dry breadcrumbs through the coarse sieve.
Happen  
Remove undesirable substances from a preparation, passing it through a strainer.
Catch  
Join, to weld, the edges of a paste. You can use the cookie cutter. A stew is also said to have “stuck” when it adheres to the bottom of the container due to the caramelization of the juice.
Prepare  
Arrange the meats to stew them or give it the most convenient shape.
Punta  
Small amount of salt or spices that is added to a stew, taking as a measure the end of the handle of a spoon or the tip of a knife.
Sweaters, Jerseys and Cardigans  
Perfect cooking of cooked food.
Batter  
Spread a meat or other product with egg and / or flour to fry it.
cuts  
Remains of a meat or vegetable, before or after cooking.
Rectify  
Give the seasoning or the right color to a preparation.
Reduce  
Concentrate or thicken a juice, a puree or a sauce, through prolonged cooking.
Saute  
Season a meal over low heat, without water and very covered, so that the butter or oil and others that are thrown into it penetrate.
Refresh  
Put a product that has just been cooked in cold water to stop cooking.
Rissoler  
French word that refers to sautéing in hot butter a product to give it a beautiful yellow color.
Spray  
Water the meat or other food with its juice or its fat.
Roux  
French voice given to a compound of flour and fat - oil, butter, etc. - cooked on fire. It is used to thicken sauces, soups or other stews. According to these, the cooking will be more or less prolonged. For clean rooms it is used before they acquire color.
Brine  
Solution of water, common salt, nitro and aromatic salt, which is used for salting meat and fish. Often he also gets brown sugar.
salmagundi  
Picadillo de ave, ham, meat or fish, to fill croquettes, dumplings or puff pastry. They are also made with fruit for desserts.
Stir fry  
It is said of the food fried in little oil or butter.
Saute  
Cook a food, over a high heat, without broth, in a salt pan, constantly making it jump to avoid sticking or roasting.
Season  
Accentuate the flavor by means of condiments, such as pepper, paprika, cayenne, mustard, vinegar, salt, etc.
Sweat  
Put food on the fire in a closed container to extract its juice and that it conserves all its nutritional value.
Supreme  
Chicken breast. It is also said of fish fillets.
Sieve  
Strain a product into a sieve or sieve to separate the useless parts.
Upholster  
Cover the inside of a mold, lined, with garnishes as decoration.
To tomato  
Add tomato puree to a preparation.
Lathe  
Give various shapes, using a knife, to vegetables and fruits intended for garnish or decoration.
To work  
Stir, beat sauces, doughs and pastes, with a spatula or whisk, to smooth or lock them. A sponge cake is worked, for example, vigorously beating with a spatula or with rods.
Lock  
Bind, thicken the sauces. A sauce is said to be well-matched when it has a consistent, creamy, and fine appearance.
Work  
There are several kinds of work. Egg-based mess for certain white sauces and soups; they are normally made up of one or more additional yolks of a little cream. Also called a mixture of flour or starch, water, white wine, broth, etc. This interlocking must be fluid and serves to lock and thicken sauces and rags. For juices the starch is used.
Juice  
Liquid that is extracted from fruits or vegetables by squeezing them.

 

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