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LCB Intermediate Cuisine Terms UPDATED ACTUAL Questions and CORRECT Answers

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LCB Intermediate Cuisine Terms UPDATED ACTUAL Questions and CORRECT Answers

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LCB Intermediate Cuisine Terms UPDATED
ACTUAL Questions and CORRECT Answers




Terms in this set (76)



Ragoût à brun Brown stew


Caraméliser to caramelize


Déglacer to deglaze


Dégraisser to degrease

, Réduire to reduce


Glacer To glaze


Suer To sweat


Braiser un légume To braise a vegetable


Sauter Meunière Pan fry meunière


Peser To weigh


Tamiser To sieve


Fraiser To knead


Fleurer To flour a marble table


Abaisser To roll-out


Foncer To line a ring


Dorer To egg wash


Frire To deep fry


Ragoût à blanc White stew


Sauter To pan fry


Raidir To sear without browning

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