CUL

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  1. Albumen
    The principal protein found in egg whites.
  2. Au Gratin
    foods with a browned or crusted top
  3. Fond lie
    aka jus lie; a sauce made by thickening brown stock with cornstarch or similar starch.
  4. Frittata
    an open faced omelet of Spanish heritage
  5. Frying
  6. a dry-heat cooking method in which foods are cooked in hot fat
  7. Fungi
    a large group of plants ranging from single-celled organisms to giant mushrooms
  8. Glaze
  9. any shiny coating applied to food or created by browning
  10. Grilling
    a dry-heat cooking method in which foods are cooked by heat radiating from a source located below the cooking surface.
  11. Quiche
  12. a savory tart or pie consisting of a custard baked in a pastry shell with a variety of flavorings and garnishes
  13. Stir-frying
    a dry-heat cooking method similar to sautéing in which foods are cooked over very high heat using little fat while stirring constantly and briskly.
  14. Strain
  15. to pour foods through a sieve, mesh strainer or cheesecloth to separate or remove the liquid component
  16. Zest
    the colored outer portion of the rind of citrus fruit
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30166
Card Set
CUL
Description
CUL
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