Cooking III flashcards
- Level 3
- English
- 10 cards
Learn Cooking with 10 free flashcards (level 3): meanings, example sentences, pictures and audio pronunciation. Includes Caramelize, Deglaze, Fillet, Flambé and more.
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Caramelize
Cook until sugar or foods containing sugar turn brown and have a sweet flavor.
“To make the perfect topping for your dessert, you need to caramelize the sugar until it turns a rich golden brown.”
Deglaze
Loosen brown bits from a pan by adding liquid and heating.
“After searing the meat, she decided to deglaze the pan with some red wine.”
Fillet
Remove the bones from meat or fish.
“She decided to fillet the fish to remove all the small bones before cooking.”
Flambé
Ignite alcohol in a dish for flavor and presentation.
“For the grand finale, the chef decided to flambé the dessert, creating a stunning visual effect.”
Julienne
Cut into long thin strips.
“She decided to julienne the carrots for the salad to give it a more elegant look.”
Mince
Cut into very small pieces.
“She had to mince the garlic finely before adding it to the sauce.”
Reduce
Boil a liquid to lessen its volume.
“To make the sauce thicker, you need to reduce it by simmering for 10 minutes.”
Roux
Mixture of fat and flour used as thickening agent.
“To make the sauce thicker, you need to prepare a roux first.”
Sear
Brown the surface of meat by quick exposure to high heat.
“To lock in the juices, make sure to sear the steak on both sides.”
Temper
Gradually bring up the temperature of an ingredient sensitive to heat.
“You need to temper the chocolate before adding it to the mixture, to ensure it melts smoothly.”