Have you ever been engaged in a conversation with a Chef? Or perhaps listen to one talking? There are possibly some cooking terms or jargon used when a Chef opens his/her mouth =)
CQ is not a full pledged or certified Chef. But over the years when CQ was working in the hotel industry, CQ did acquired some kitchen skills and learned basic cooking terms ~ which CQ wants to share with you readers.
- Baste ~ to brush or spoon liquid over food. This is usually during roasting or bbq.
- Blanch ~ to partially cook food (mostly veggies) in boiling water so they retain their crunch.
- Braise ~ to cook meats or vegetables in stock, in a covered pan.
- Dust ~ to sprinkle with a light coating of flour, cocoa or sugar.
- Fold ~ to use a spoon to gently fold or overlap (not stir) a cream mixture with flour.
- Macerate ~ to soak fruit in sugar or alcohol.
- Marinate ~ to coat meat or seafood in sauce or spices.
- Process ~ to use a food processor to grind or blend food into a fine mix.
- Score ~ to make a shallow cuts in meat or fish with a sharp knife.
- Shave ~ to use a knife or peeler to cut a thin slice of vegetable or cheese.
- Skim the scum ~ to remove fat and impurities from the surface of soups and stocks.
- Sweat ~ to cook sliced vegetables, covered, over a low fire without browning them.
Now you can talk like a pro Chef ...just be confident and know what you are talking about huhu.
p.s. CQ is very much aware that an Executive Sous Chef in one of the top local hotels is following CQ's blog =) thank you!
No comments:
Post a Comment