i need help!!!?

Question

i have all day today to find some interesting words for cooking. i need at least 10 interesting words from cookbooks. they need to be things you do when you cook. like interesting words you would find in the instructions on how to cook whatever it is you cooking. i dont need full recipes i just need words

so far i have
baste

thats it.
please help!!

Answer 1

roast
broil
Boil
Butterfly
Brown
Chop
crimp
Drizzle
grate

Answer 2

Al dente – An Italian expression applied in all western kitchens to pasta cooked just until enough resistance is left in it to be felt “by the tooth.” Fresh pasta can never by cooked al dente as it is too soft. The expression is also applied to vegetables that have been cooked crisp by steaming, boiling, or stir-frying.

Bain-marie – A bain-marie is a pan of water that is used to help mixtures such as custards bake evenly and to protect them from the direct heat of the oven or, in some cases, the stove.

Chiffonade – The fine ribbons obtained when several leafy vegetables or herbs are tightly rolled into a cigar shape and cut across into 1/16 –to 1/8-inch wide shreds.

Dredge – To coat a food with flour, any finely crumbled ingredient, or, in pastry, with fine sugar.

Etouffe – A cooking method similar to braising in which items are cooked with little or no added liquid in a pan with a tight-fitting lid. Also, a Cajun stew.

Fricassee – A fricassee is almost always a stew in which the meat, usually poultry, is cut up, lightly cooked in butter, and then simmered in liquid until done.

Ganache – A mixture of grated or finely chopped chocolate, black or white, and scalded heavy cream, whisked on medium speed until completely cool.

Lard – To insert strips of fatback into a piece of meat to be braised, using a special cutter with a hollow blade called a lardoir. Also, to wrap a tenderloin of beef in a thin sheet of fatback before roasting it.


Mirepoix – Many cooking preparations, particularly braises, stews, roasts, and soups, call for sweating various mixtures of chopped aromatic vegetables before liquid is added. These mixtures are designed to add freshness and flavor to meats and seafood. The best-known mixture is the French mirepoix, a mixture of 2 parts onion, 2 parts carrot, and 1 part celery, but other countries and regions have their own variations. Italy has its soffritto (onion, carrot, celery, and usually, garlic). Spain has its sofregit and sofrito (onion, carrot, celery, ham, and sometimes tomato). Indonesia has bumbu (garlic, shallots, spices, and shrimp paste).

Persillade – Finely or coarsely chopped mixture of garlic and parsley.

Answer 3

Flambe': Food served in flaming liquor (usually brandy)
Fricassee: To cook by braising. Meat, especially chicken or veal, browned lightly, stewed and served in a white sauce made with its own stock.
Score: To cut ridges or lines into meat or fish with shallow slashes, usually in a diamond pattern, before cooking.

Answer 4

Ok take it from baste...

Enough to help you here?

A) saute'
B) frappe
C) braise
D) caramelize
E) poach
F) steam
G) meld or marry
H) suffuse
I) mince
J) bouillabaisse
K) garnish
L) fritter
M) consomme'
N) clotted cream
O) carbonnade
P) pureed
Q) cream brulee
R) deviled
S) sponge
T) canape'
U) blanch
V) Florentine
W) timbales
X) Chaud-Froid
Y) a' la King
Z) Au Lait

Answer 5

combine
refrigerate
strain
scalding
increase
moderate
breadcrumbs
sufficient
ingredients
necessary
sandwich tin
spread
filling
basin
cream knead
chop
resembles
coarse
add
roll
pastry
surface
floured
Hope these words help you
God bless you and have a great day

Answer 6

How 'bout sift

Answer 7

google

Answer 8

how about aroma,de glazing,not sure if that is spelled right though
whipping,frothy,carmelizing,folding,puree,blend,saute,whisk,boil ....i hope these help you

Answer 9

sautee- to fry
rhoo- a flour/butter coating

Answer 10

"Saute" - "De-glaze" - "parboil" - "Reduction" - "Flambe" - "Maserate" - "Mince" - "Dice" - "Julianne" -
How's that?