Category Archives: Terminology and Cooking Methods

Court Bouillon – That Enhancing Taste

A stock normally takes hours to extract all the flavor from its ingredients, which are usually bones, but court bouillon, which means ‘short boil,’ only takes forty-five minutes to make. This is because its main ingredients are a sautéed mirepoix, … Continue reading

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Comfort Foods

Some people find comfort by eating a candy bar or other type of fine chocolate. Others feel that comfort on a cold stormy winter day is a fire in the fireplace, a good DVD and freshly popped corn to be … Continue reading

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Types of Flour

The definition of flour is finely ground and sifted meal of a grain like wheat. It is a ground starch like product used to give structure and body to bakery products. Not all ground cereals are flour such as oatmeal … Continue reading

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Roasting

Roasts are usually large pieces of TENDER meat such as prime ribs of beef, top sirloin, the eye of the round, loin of pork, turkeys and large chickens. However is  correct to say you roasted some vegetables especially root vegetables. … Continue reading

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Classic Cooking Terminology

In classical cooking there are three preparation terms that are used repeatedly.  During this lesson, these terms will be explained so that when they are used ,you will understand exactly the procedures to use. The first term is Mirepoix, which … Continue reading

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Stewing

Stewing is very similar to braising, but the food is cut smaller into bit-size pieces. Unlike braising all the food in the pot is submerged in the liquid, which will become the sauce and served with the finished product Also … Continue reading

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Braising

Braising is a form of both dry and moist heat cooking. As it is slow cooking, it is an excellent way to take a cheaper cut of meat and make it into a delicious meal that is very tender. Braising … Continue reading

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Sauteing

Although  a lot of pan fried foods are called sautéed, technically they are not. The term sauté comes from the French word saut, which means to jump or to leap. So if you want to sauté an item you must … Continue reading

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Pan Frying

Deep frying, pan frying, and sautéing are all dry methods of cooking food.  Pan  frying has many similarities and may differences with the other two methods, but deep frying and sautéing are completely different. Pan frying is for larger pieces … Continue reading

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Types of Menus

A menu that offers the same items each day is a “static menu.”  This is true of most full service restaurants. Of course they may also offer daily specials, but this is to expedite the rotation of their refrigerator and … Continue reading

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