basics part 1 | Baamboozle - Baamboozle | The Most Fun Classroom Games!

18 Public

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aparar

to skin or clean food

15

apurar

to put ingredients in contact with aromatic substances or condiments to get a new flavor from the combination.

15

banho-maria

double boil. to cook / heat food slowly by immersing one container into another container with boiling water.

15

branquear

to immerse in boiling water for a few minutes and then transfer to another container with ice.

15

chinois (chinoá)

the metal / plastic strainer used to strain broths or other liquids.

15

coulis/ culí

a pureé of fruits and legumes with a certain consistency, similar to a broth.

15

clarificar

to make broths cleaner and more transparent by removing foam, fat, and things that darken your broth during cooking

15

debulhar

to remove the leaves or grains out of a certain food

15

encorpar

allowing the sauce or broth to gain body by acquiring more consistency

15

emulsionar

to temporarily or permanently combine 2 liquids that don't mix

15

guarnição

garnish

15

ligar

to join 2 different ingredients with a binding agent, such as egg yolk, butter, cream, flour, cornstarch, etc.

15

mise em place

to organize utensils and ingredients needed before starting

15

pelar

to soak fruit or vegetables in hot water to make peeling easier.

15

reforgar

a cooking technique in which water is NOT used, but only fat and juices from the food itself. (same as stewing)

15

talhar

the separation of food usually as a result of over heating or the addition of an acidic substance to basic sauces.

15