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Albumen
The principal protein found in egg whites.
Au Gratin
foods with a browned or crusted top
Fond lie
aka jus lie; a sauce made by thickening brown stock with cornstarch or similar starch.
Frittata
an open faced omelet of Spanish heritage
Frying
a dry-heat cooking method in which foods are cooked in hot fat
Fungi
a large group of plants ranging from single-celled organisms to giant mushrooms
Glaze
any shiny coating applied to food or created by browning
Grilling
a dry-heat cooking method in which foods are cooked by heat radiating from a source located below the cooking surface.
Quiche
a savory tart or pie consisting of a custard baked in a pastry shell with a variety of flavorings and garnishes
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.
Strain
to pour foods through a sieve, mesh strainer or cheesecloth to separate or remove the liquid component
Zest
the colored outer portion of the rind of citrus fruit
Author
Anonymous
ID
30166
Card Set
CUL
Description
CUL
Updated
2010-08-17T05:00:28Z
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