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Blanch or Glaze: Prep Your Cooking Vocabulary

Word List with 41 words
*By Dictionary.com

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Words in This List

relish
noun
something savory or appetizing added to a meal, as pickles or olives, usually chopped or minced
smother
verb
to steam slowly in a heavy, tightly closed vessel with a minimum of liquid
round
noun
the portion of the thigh of beef below the rump and above the leg
raised
adjective
made light by the use of yeast or other ferment but not with baking powder or soda
mousse
noun
a sweetened dessert with whipped cream as a base, often stabilized with gelatin and chilled in a mold, or a savory aspic
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confit
noun
duck or goose cooked in its own fat and preserved
scallop
noun
a thin slice of meat, usually further flattened by pounding with a mallet
ragout
noun
a highly seasoned stew of meat or fish, sometimes with vegetables
iced
adjective
covered with frosting
boeuf bourguignon
noun
beef cubes cooked in red wine with mushrooms, onions, and bacon
au poivre
adjective
spiced with peppercorns or ground black pepper
forcemeat
noun
a mixture of finely chopped and seasoned foods, usually containing egg white, meat or fish, used as a stuffing or served alone
quenelle
noun
a dumpling of finely chopped fish or meat that is poached in water or stock and usually served with a sauce
white stock
noun
a stock of veal bones, vegetables, herbs, and seasonings used as the basis for sauces and soups
over easy
noun
fried eggs turned over when nearly done and fried briefly on the reverse side so that the yolk remains somewhat liquid but hard on top.
cupful
noun
a measure equal to 8 fluid ounces (237 milliliters) or half a pint
dariole
noun
a small round cup-shaped mold, for preparing individual pastries
vol-au-vent
noun
a large shell of light, flaky pastry for filling with vegetable, fish, or meat mixtures, usually with a sauce
pallet knife
noun
a small, flat utensil for picking up and handling pastry paste
pot-au-feu
noun
a dish of boiled meat and vegetables, the broth of which is usually served separately
whitebait
noun
any small, delicate fish cooked whole without being cleaned
beef stroganoff
noun
stroganoff, a dish of meat saut?ed with onion and cooked in a sauce of sour cream, seasonings, and, usually, mushrooms, made with strips of beef
breadstick
noun
a slender, sticklike piece of crisp bread, served with soups or salads
onion rings
noun
rings of sliced onion, dipped in batter and deep-fried
shell steak
noun
a porterhouse steak, choice cut of beef from between the prime ribs and the sirloin, with the fillet removed
bonne femme
adjective
prepared in simple French style, as in a cream sauce containing mushrooms
crown roast
noun
a cut of meat, such as lamb, veal, or pork, that is made by tying two rib roasts together in a circle
deep-dish
adjective
baked in a dish more than one inch deep, often with a pastry top
pigs' feet
noun
the feet of swine cooked and marinated in brine, sugar or spices
O'Brien potatoes
noun
home fries prepared with diced green pepper
butter cookie
noun
a plain cookie whose chief ingredients are butter, flour, and sugar
reduce
verb
to evaporate water from a sauce, soup, or other liquid, usually by boiling
blanch
verb
to scald briefly and then drain to facilitate removal of skins, or to scald or parboil so as to remove the odor or prepare for cooking by other means
short
adjective
crisp and flaky; breaking or crumbling readily from being made with a large proportion of butter or other shortening
crimp
verb
to pinch down and seal together the top and bottom layers of pastry, or to gash the flesh of a fresh fish with a knife to make more crisp when cooked
fill
verb
to insert a filling into the middle of another prepared food
glaze
noun
a substance used to coat a food, esp. sugar or sugar syrup, or stock cooked down to a thin paste for applying to the surface of meats
hard-boiled
adjective
an egg boiled in the shell long enough for the yolk and white to solidify
self-rising
adjective
rising without the addition of yeast or baking powder (leaven)
oysters Rockefeller
noun
oysters spread with a mixture of spinach, butter, seasonings, and bread crumbs and baked on the half shell
en croûte
noun
baked in a pastry crust

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