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CULINARY TERMS

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Created by: Maruxa

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BTM-Fr Vandecapelle

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BTM-Fr Vandecapelle

Question	Answer
When dissolved in a hot liquid, this ingredient forms a jelly like substance	GELATINE
To wrap meat with fat, such as bacon, before cooking	BARD
To take the hard part of a skeleton out of fish or meat	DEBONE
To Spoon or brush food as it cooks with liquid, melted butter or other fats	BASTE
To soak (fish or meat) in a mixture of wine and herbs	MARINATE
To sear, for example, meat	SEAL
To remove water from something	DRAIN
To remove unwanted bits such as fins from a fish	TRIM
To remove surface layers of fat or impurities from a stock, sauce or soup	SKIM
To remove browned small particles of food from the bottom of a pan after sautéing	DEGLAZE
To put strips of fat into a piece of meat	LARD
To put ingredients inside meat, fish or vegetables	STUFF
To press and fold dough before it is cooked to make bread	KNEAD
To preserve food in a brine or vinegar solution	PICKLE
To preserve food by adding salt	CURE
To pass foods through a sieve	SIFT
To mash food until completely smooth	BLEND
To make a liquid purer or easier to see through	CLARIFY
To make a liquid or sauce denser by adding flour or starch	THICKEN
To immerse food in water usually to rehydrate it	SOAK
To heat sugar until it becomes brown	CARAMELIZE
To grind meat into very small pieces or into a paste	MINCE
To fry in a little fat	SAUTÉE
To flavour a liquid by adding ingredients such as herbs or spices	SEASON
To cut food into small cubes	DICE
To cut an animal into large pieces	JOINT
To cut almost in half and spread the halves apart	BUTTERFLY
To cut a large piece of cooked meat into thin pieces before serving it	CARVE
To crush food to a soft paste	PURÉE
To cook over a fire or in an oven	ROAST
To cook in water at 100ºC	BOIL
To cook for a long time in liquid	STEW
To cook food such as onions so that they release their moisture	SWEAT
To Cook food in boiling water for a short period of time	BLANCH
To cook an egg without its shell in water that is boiling gently	POACH
To combine two ingredients together so as to prepare mayonnaise or vinaigrette	EMULSIFY
To boil sauce to make it smaller in quantity and more concentrated	REDUCE
To boil gently	SIMMER
To add salt, pepper, or other spices to food	SEASON
Synonym for decorate	GARNISH
Mixture of chopped vegetables used to add flavour and colour	MIREPOIX
Milk whose fat content has been removed	SKIMMED
Meat or poultry slowly cooked and preserved in its own fat	CONFIT
Liquid made from boiling bones in water	STOCK
Inside parts of an animal such as liver,kidney,lungs,brains	OFFAL
Food that has not been cooked	RAW
Cooking method in which the meat is seared and then simmered	BRAISE
An agent, such as yeast, that causes batter or dough to rise, especially by fermentation	LEAVENING
Algae growing in the sea or on rocks	SEAWEED
A thick, malleable mixture of flour and liquid, used for baking into bread or pastry	DOUGH
A semi liquid mixture of flour, egg, and milk or water used in cooking, especially for making cakes or for coating food before frying	BATTER
A sauce made from meat or poultry juices	GRAVY
Abadejo	HADDOCK
Anchoa	ANCHOVY
PESCADILLA	WHITING
CABRACHO	SCORPION FISH
DORADA	SNAPPER
LUBINA	SEA BASS
BESUGO	SEA BREAM
JUREL	MACKEREL
MERO	GROUPER
LENGUADO	SOLE
FANECA	POUT
SALMONETE	RED MULLET
LENGUADO	SOLE
GALLO	MEGRIM
CONGRIO	CONGER EEL
TURBOT	RODABALLO
CIGALA	LANGOUSTINE
CENTOLLO	SPIDER CRAB
NAVAJAS	RAZOR CLAMS
BERBERECHOS	COCKLES
SEPIA	CUTTLEFISH
ZAMBURIÑA	BABY SCALLOP
LANGOSTINO	KING PRAWN
LANGOSTA	LOBSTER
LUBRIGANTE	VELVET LOBSTER
ERIZO DE MAR	SEA URCHIN
VACUNO	BEEF
CABRITO	KID
TERNERA	VEAL
BUEY	OX
CORDERO	LAMB
PECHO	BRISKET
CARRILLERAS	CHEEKS
CALLOS	TRIPE
MORCILLO	SHANK
MORROS	SNOUT
REDAÑO	CAUL FAT
HÍGADO	LIVER
RIÑONES	KIDNEY
PULARDA	GUINEA FOWL
CODORNIZ	QUAIL
MADURO	RIPE
DE TEMPORADA	SEASONAL
FRUTOS ROJOS	BERRIES
CÍTRICOS	CITRUS FRUITS
CIRUELA PASA	PLUM
UVAS PASAS	RAISINS
PIÑONES	PINE NUTS
ANACARDO	CASHEW
RALLADURA	ZEST
PAPEL PARAFINADO	PARCHMENT PAPER
MOLDE	MOULD
MANGA PASTELERA	PASTRY BAG
BÁSCULA	SCALES
RODILLO	ROLLING PIN
LEVADURA	YEAST
LEVADURA EN POLVO	BAKING POWDER
NAPAR	TOP
ESPONJAR	CREAM
EMPOMAR	SOFTEN
GLASEAR	GLAZE
PERFORAR	PIERCE
REPOSAR	REST
MEDIDA	MEASURE
ESCUDILLAR	PIPE OUT
LEVEDAR	LEAVEN
MASA HOJALDRADA	FLAKY PASTRY
MASA QUEBRADA	SHORT PASTRY
PASTA CHOUX	CHOUX PASTRY
MASA	DOUGH
ESTIRAR (MASA)	ROLL OUT