Day 17 Vocabulary

Describes pasta that is cooked so as to be still firm when bitten.

" The pasta was cooked al dente, which gave it a perfect texture."

To pour juices or melted fat over food while cooking to keep it moist.

" The chef basted the turkey with butter and herbs to keep it moist and flavorful."

To scald food in boiling water for a short time.

" The chef blanched the spinach before adding it to the pasta dish."

To fry food lightly and then stew it slowly in a closed container.

" The chef decided to braise the short ribs in red wine for several hours until they were tender."

To dissolve the remaining food particles in a pan by adding liquid, creating a flavorful sauce.

" The chef deglazed the pan with white wine to create a rich sauce for the chicken."

A mixture of two or more liquids that are normally immiscible, such as oil and water.

" The chef created a creamy emulsion for the salad dressing using a blend of oil and vinegar."

To cut food into long, thin strips.

" The chef julienned the carrots and cucumbers for the salad."

To soak food in a flavorful liquid to tenderize or flavor it.

" The chef marinated the chicken in a blend of spices and herbs for several hours before grilling it."

To blend, grind, or mash food to a smooth, thick consistency.

" The chef puréed the potatoes to make a smooth and creamy mash."

A mixture of fat and flour used in making sauces.

" The chef made a roux with butter and flour to thicken the creamy soup."

To cook food quickly in a little fat.

" The chef will sauté the vegetables in a pan with some olive oil and garlic."

To separate or remove unwanted particles from a substance.

" The chef sieved the flour to remove any lumps before adding it to the cake batter."

A method of cooking food sealed in airtight plastic bags in a water bath for a long time at a low temperature.

" The restaurant was known for its sous-vide steak, which was incredibly tender and flavorful."

A category of taste in food, corresponding to the flavor of glutamates, especially monosodium glutamate.

" The rich, savory flavor of the mushrooms gave the dish a deep umami taste."

The outer colored part of the peel of a citrus fruit.

" The chef added a bit of lemon zest to the sauce to give it a fresh flavor."