BPA 111 Word Scramble
E R N I C S S P
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| Question | Answer |
| Princess | Garnish with Aspargus |
| Concasser | Roughly chopped vegetables usually, peeled, seeded, and diced (tomatoes) |
| Clamart | Garnighed with or containing peas |
| Truss | To tie |
| Marinate | To soak a product in liquid in order to tenderize, preserve, or add flavor |
| Griddle | To cook directly on a flat range top |
| Par-boil | To partially cook in boiling water |
| Julienne | Brunoise ( 1/16" strips) |
| Cream | 1) To mix ingredients well2) To add cream |
| minced | Finely Chopped |
| Miseen Place | Items organized for service |
| Grill | To cook with radiant heat from below |
| Ciseler | Thin cuts like Chiffonade but refers to scoring of the skin for fish and poultry. |
| Whip | To beat air into product |
| Batonnet | Small Dice |
| Torne | To turn |
| Fine Julienne | Fine Brunoise (1/16" dices) |
| Emincer | A small, thin cut of boneless meat. Slices 1/8"-1/4" thick |
| Garnish | To decorate before presentation |
| Hacher | Resembles mincing, no real measurements. |
| Singer | To sprinkle with flour |
| Persille | Garnish with Parsley |
| Florentine | Garnish with Spinach |
| Supreme | skinless segment of citrus fruit. |
| Sear | To brown on all sides, to seal in juices |
| Paysanne | Peasant or Country Style |
| Pommes Frites | Medium Dice |
| Lard | To insert strips of fat into a piece of meat |
| Dubarry | Garnish with Cauliflower |
| Caramelize | To brown a product's natural sugars |
| Depouiller | Skimming Skin |
| Broil | To cook with radiant heat from above |
| Jardiniere | Mixed vegetables cut into batons |
| Cheveau | Hair like cut for potatoe 1/32 X 1/32 X 2 inches. |
| Sweat | To cook in fat with out coloring |
| Fire | To put on the fire |
| Doria | Garnish with Cucumber |
| Tourner | To shape vegies like a football or barrel with seven sides |
| Bread | To coat |
| Pont Neuf | Large Dice |
| Saute | To cook quickly in a small amount of fat |
| Ecumer | Skimming Scum |
| Mince | Less that 1/16" |
| Dredge | To drag flour |
| Dice | To cut into cubes |
| Deglaze | To reconstitute the drippings (fond) on the bottom of a pan |
| Clarify | To remove impurities |
| Rest | To allow fibers in roasted meats to relax |
| Smother | To cook covered in a sauce or liquid |
| Poach | To cook in liquid below a simmer (160*-185*) |
| Glaze | To coat or make shiny |
| Blanch | To par cook |
| Degraser | Skimming Fat |
| Broast | To deep fat fry under pressure |
| To soak in hot water, to extract flavor | |
| Simmer | To cook in liquid at a gentle boil (186*-205*) |
Created by:
etroscinski
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