COMMON COOKING TERMS DEFINED


http://www.thursday-13.com/
Thank you Janet and Megan for resurrecting it!

  1. AU JUS = with natural gravy
  2. AU GRATIN = covered with cheese or crumbs (or both) and baked
  3. ASPIC = savory jelly made from stock or tomato juice with gelatin
  4. BASTE = to moisten food while baking with pan juices
  5. BISQUE = a white soup base
  6. CAFE AU LAIT = equal parts coffee and milk
  7. CREAM = to mix butter (or shortening) in a bowl until soft and light
  8. FRAPPE = partly frozen
  9. FRICASSEE = a dish of any boiled meat served in a rich milk sauce
  10. JULIENNE = cut into fine strips or strings
  11. PIQUANT = a sharp sauce
  12. PUREE = food boiled to a pulp and put through a sieve
  13. SCALD = to heat milk product until a 'scum' forms over top (196 degrees, but NOT boiling)
final blog signature.

22 comments:

Alice Audrey said...

Oh, so that's what frappe means. I've wondered.

Ann Bruce said...

Next time I scald milk when making hot chocolate, I can say it's on purpose.

☆Willa☆ said...

i also made a list of terms i learned from food channel, but not as fancy as yours :)
My Thursday 13

jenjen said...

Thanks Tamy!

XOXO
Jen

Nicholas said...

Several of those I didn't know. Thank you.

Daisy said...

Wow - I didn't know most of those! Thanks for the info! Happy Thursday!

Thursday 13 - edition 3
Weekly Plans 4/13-4/20

Hootin' Anni said...

ANYthing au gratin is fine and dandy with me!!! Gimme, gimme!!

My 13 is posted....all flowers in our yard, done in a collage for you. Drop by if you can find time. Happy Thursday.

I am Harriet said...

That's great! And so easy to read :)

Tracey said...

Very helpful! I had wondered what a couple of these meant.....

Brenda ND said...

Thanks. I'm going to pass these along to my son. He's becoming quite the cook. Happy TT!

Wife of a Sailor said...

Ooo... I didn't know about about some of these. Thanks for clarifying.

My TT is my first for this new blog and is about everything I have to do before the Navy movers pack everything up on Monday.

Auntie Q said...

Very cool! Now to figure out how to pronounce them all. :)

samulli said...

Hm, I kind of 'knew' several of those, but had you asked me to define them I couldn't have put it nearly as pithy. :-)
It's interesting that most of those words are french in origin.

Joyce said...

Hi, Tamy,
Great idea for Thursday 13; fun!

Sarah said...

Why must everyone have FOOD as their topics, XD? Now I'm like seriously hungry, LOL.
Thanks for the definitions. Some I was really curious on!

T13 - 54th Edition
Weekly Plans: Come join in the fun

All Rileyed Up said...

Interesting. I've never heard of aspic before.

On a limb with Claudia said...

I love to learn more - I don't think I knew that 'bisque' was a white soup base - I wonder what's in it..... ;)

Thanks!

Janet said...

Funny how many of them are French :-)

Frappe, around these parts, is a milkshake!

Brandi said...

I would not have known some of those at all! Good to know!

Have a fabulous day!

http://kinderteacher-brandi.blogspot.com/2009/04/thursday-13-wedding.html

xakara said...

Now I'm both educated and hungry. Can't beat it. :)

Happy TT

~X

Cathy said...

Great topic for a Thursday 13! I knew the rest of them, but I never knew what fricassee meant. Thanks for enlightening me!

You can see my Thursday 13 (13 of the books I've read so far this year) at

http://petrini1.livejournal.com/

storyteller said...

Thanks for the refresher course on cooking terms!
Hugs and blessings,