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CUL

  1. Albumen
    The principal protein found in egg whites.
  2. Au Gratin
    foods with a browned or crusted top
  3. Fond lie
    aka jus lie; a sauce made by thickening brown stock with cornstarch or similar starch.
  4. Frittata
    an open faced omelet of Spanish heritage
  5. Frying
  6. a dry-heat cooking method in which foods are cooked in hot fat
  7. Fungi
    a large group of plants ranging from single-celled organisms to giant mushrooms
  8. Glaze
  9. any shiny coating applied to food or created by browning
  10. Grilling
    a dry-heat cooking method in which foods are cooked by heat radiating from a source located below the cooking surface.
  11. Quiche
  12. a savory tart or pie consisting of a custard baked in a pastry shell with a variety of flavorings and garnishes
  13. 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.
  14. Strain
  15. to pour foods through a sieve, mesh strainer or cheesecloth to separate or remove the liquid component
  16. Zest
    the colored outer portion of the rind of citrus fruit
Author
Anonymous
ID
30166
Card Set
CUL
Description
CUL
Updated

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