Whispora: Master Culinary Techniques with Flashcards - Learn Cooking Methods and Skills

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Question	Answer
A dish topped with breadcrumbs or cheese, browned in the oven	Gratin
Adding liquid to a pan to dissolve flavourful browned bits	Deglaze
Briefly boiling and then plunging food into ice water	Blanch
Coating food with a dry ingredient before cooking such as flour or breadcrumbs	Dredge
Combining two liquids into a stable mixture	Emulsify
Cooking food in an oven, often uncovered, at high heat	Roast
Cooking vacuum-sealed food in low-temperature water	Sous vide
Diced onions, carrots, and celery mixture for flavour base	Mirepoix
Finely chopping food into very small pieces	Mince
Finely shredded or sliced leafy vegetables or herbs	Chiffonade
Flavourful natural sauce made from meat drippings	Jus
Gently combining ingredients with a careful lifting and turning motion	Fold
Gently simmering food in liquid until fully cooked	Poach
Heating sugar until it turns brown for rich flavour	Caramelize
Outer flavourful part of citrus peel, grated for culinary use	Zest
Partially boiling food for further cooking preparation	Parboil
Pasta or grains cooked to a firm texture	Al dente
Quick cooking in a small amount of oil over high heat	Sauté
Removing fat from the surface of a liquid or sauce	Degrease
Simmering a liquid to thicken and intensify flavour	Reduce
Slow-cooking food in liquid, often after browning	Braise
Solution of salt and water for preserving or flavouring	Brine
Steeping flavours into a liquid, often using herbs or spices	Infuse
Thinly sliced vegetables or fruit in matchstick-like strips	Julienne

Culinary Techniques and Methods