The Most Important Culinary Terms

Video: The Most Important Culinary Terms

Video: The Most Important Culinary Terms
Video: Culinary Classroom Lesson 1: Culinary Terms 2024, November
The Most Important Culinary Terms
The Most Important Culinary Terms
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Every chef should be aware of the meaning of the most important culinary terms. This way you will prepare the food quickly without wasting time searching for the meanings of the terms.

Blanching - culinary processing of the products in boiling water, where they stay for no more than a few minutes, without allowing them to be boiled.

Cooking - culinary treatment of products in water at a boiling point of one hundred degrees.

Baking - baking in dry and sometimes humid hot air at a certain temperature.

Steam cooking - culinary processing of products in a metal sieve with the lid closed over boiling water, or by using a special steamer.

Cooking
Cooking

Frying - preparation of food by immersion in hot fat. Frying is done in a deep fryer or pan, as well as in a saucepan in which the sieve is dipped with the products, which are then drained of fat.

Breading - rolling products in flour or a special breading mixture. Double breading - the products are rolled in flour or breading mixture, then in eggs, again in flour or breadcrumbs.

Choking - preparation of the products under a lid in their own sauce or with the addition of water or other liquid. Products with or without fat can be stewed.

Passing - grinding the products to a puree using a blender. It can also be made with the help of a colander, through which the pre-cooked products are rubbed with the help of a spoon.

Construction - turning the clear soup into a thick one with the help of yoghurt or fresh milk and eggs. Only egg yolks can be used. The milk is beaten with the eggs and a little of the hot soup is poured into it in a thin stream so that it does not cross. Then the building is returned to the soup with constant stirring and it is not allowed to boil.

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