Culinary Terms
Short demonstration of educational games using culinary terms.
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Topics of this game:
- Separately priced items from a menu, not as part of a set meal
- Cooked so it's still tough when bitten, often referring to pasta
- Cooking until the ideal degree of doneness, often referring to meat as medium rare
- Sprinkled with breadcrumbs and cheese, or both, and browned
- Coated with loosely cracked peppercorns and then cooked, often referring to steak
- The descriptor for a liquid which has been reduced until it is nearly dry
- A container holding hot water into which a pan is placed for slow cooking,
- To cover a meat with a layer of fat, such as bacon, before cooking, to maintaining moistness
- A sauce made with butter, onions, and vinegar, usually served with seafood dishes
- A thick, creamy soup, with a base of strained broth of shellfish or game
- Shredded or finely cut vegetables and herbs, usually used as a garnish for soup
- A bundle of fresh parsley, thyme and bay tied with string used to flavor soups and braises
- Garlic mayonnaise., a specialty of Provence, in the south of France
- Italian dish of thin slices or shavings of raw meat, traditionally beef, but now extending to fish
- A fine shredding of herbs or leaves
- An aromatic broth used for poaching, usually associated with fish or poultry
- To coat wet or moist foods with a dry ingredient before cooking to provide an even coating
- To put oil, vinegar, salt, or other toppings on a salad or other food
- To remove the string from a string bean or to thinly slice almonds
- The process of adding alcohol such as brandy to a hot pan to create a burst of flames
- The process of removing all fat, meat, and cartilage from rib bones on a rack roast
- Flat, round cakes of pastry, often topped with fruit or a food served in shape of a flat round cake
- The process of poking holes into the muscle of meat in order to tenderize it
- An oversize wine bottle holding about three liters
- Meat juice that has been lightly thickened with either arrowroot or cornstarch
- A binding agent of cream and egg yolks used to thicken soups or sauces
- A salad consisting of tender mixed greens such as lettuce, arugula, herbs, and edible flowers
- The preparation of ingredients, such as dicing onions or measuring spices, before starting cooking
- The base sauce used to make other variations of the original sauce
- The ability of a liquid to coat the back of a spoon or the act of coating a food
- A mush or porridge made from yellow or cornmeal which originated in Northern Italy
- A confection of nuts cooked in boiling sugar until brown and crisp
- A stock made from bones that have already been used once to make a stock, making it weaker
- To cook the fat out of something, such as bacon
- To cook food quickly over relatively high heat, meaning "to jump" as the food does in a hot pan
- To cut away the colorful part of the skin from fruit that contains oils and provide aroma and flavor
- Technique of cutting vegetables, fruit or citrus rinds into matchstick-sized strips
- Korean fermented cabbage flavoured with salt, garlic and chilli
- To bread fish in seasoned flour, fry it in butter and serve with with parsley and lemon.
- Diced carrots, onions and other vegetables used in braises
- Italian bacon that is cured with salt and spices but not smoked
- French term for a thick stew, usually of meat
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