Intensive French Word Scramble
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| Term | Definition |
| LA VARENNE | Father of Classical French cuisine. La Cuisiner Francois – savory book 1651. Le Patissier Francois – Pastry 1653. |
| W/O | More fat (oil) than liquid, for example, Hollandaise and Mayonnaise. |
| O/W | More liquid (water) than fat (oil), for example, Veloute and Béchamel. |
| CONCENTRATED | More solute than solvent in a mixture. (Heavy sugar syrup, frozen concentrated orange juice). |
| DILUTED | More solvent than solute (thin sugar syrup – for soaking cakes; orange juice made with water). |
| EMULSION | Small droplets of liquid suspended and dispersed in another liquid with which it is not miscible (the two liquids repel each other). Examples of emulsions are Hollandaise and Beurre Blanc. |
| FDIP | Particles in a suspension that do not dissolve. |
| DEMULSIFICATION | The deliberate breaking of an emulsion to achieve another product. Three ways: heating or freezing, chemical, or mechanical. |
| EMULSIFYING AGENT | The third ingredient in an emulsion that stabilizes the emulsion. Also a stabilizing agent that helps to thicken or give viscosity to the emulsion. Five classifications: animal source, FDIP, vegetable source, Cellulose derivative, mechanical. |
| CASEIN | A natural emulsifying agent in butter. Aids in emulsification, as in Beurre Blanc. Casein is classified as an animal source. Definition of casein (From Encarta) is a group of proteins precipitated when milk is mildly acidified. |
| LACTOSE | Milk sugar that occurs naturally in milk. Lactose is less sweet than sucrose. |
| SOLUTION | Exists when particles of a solute are truly dissolved in a solvent to produce one clean, uniform, homogenous mixture. (Salt and water; sugar) |
| SUSPENSION | Mixture always containing fine particles of an insoluble solid suspended in a liquid (for example, cornstarch in water; pepper flakes) |
| SOLVENT | Refers to a liquid in a solution (water in a sugar syrup or water in a saline solution). |
| SOLUTE | Refers to the truly dissolved particles in a solution, for example, sugar in a sugar syrup or salt in a saline solution. |
| INFUSION | To impart flavor into liquids. Achieved by different methods: steeping and reducing. For example, Béarnaise sauce, tea, flavored oils. |
| PATE | A forcemeat product, traditionally and classically, prepared en croute and baked. |
| EN CROUTE | Refers to a crust. Wrapped in pastry and baked |
| TERRINE | A forcemeat product that is cooked in a vessel or a terrine mold, baked in a bain marie without a crust Earthenware dish. |
| FARCE | To force or stuff. A basic filling for pâté and terrine. Forcemeat. |
| SEL EPICE | A classic spice mixture used to season forcemeat. Salt and spice – cinnamon, thyme, nutmeg, coriander, peppercorns, paprika, garlic, salt. |
| PANADE | A binder of breadcrumbs, flour, rice, etc., for forcemeat. Also can be a choux-like mixture for mousselines and quenelles. |
| ASPIC | A savory jelly or gelatinized clarified stock used as a coating or covering for terrines, pates, and cold food appetizers. |
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