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F/N
26 cards·by flashcardme
Teaspoon
tsp, t
tablespoon
Tbs. T
1 lb
16 oz
1 lb of butter=x cups?
2
1 qt= x cups?
4
1 pt= x cups?
2
1 G
4 qts
Bread and Butter?
above forks
Napkin
Lap, left
Salad Plate
left
Blanch
to plunge a food into boiling water and then ice water
Dredge
coat a food w/a flour mixture, usually meat
Sear
cooking the outside of a food only while the inside is still raw
Braise
brown a food, add a small amount of liquuid, cover, simmer
Clarify
butter, melt and allow solids to settle and use only clear liquid
Butterfly
make a partial crosswise cut in a piece of meat and open up portion
Coddle
to cook gently for a short period of time-eggs
Dollop
a spoonful, semi-liquid
Dot
small pieces of butter and randomly distribute it
Glaze
pour over food, usually sugar
Julienne
to cut food into match like sticks
Puree
to remove all lumps (blend, food processor)
Roux
mixture of butter and four to thicken mixtures
Saute
frying small amount of butter/oil
Pare
cut off the skin of fruit/veggie with sharp tool
Pare
cut off the skin of fruit/veggie with sharp tool