GOURMET CULINARY TERMS WITH
SOLUTIONS OFFERED
Al nDente n- n ncorrect nanswer- n"to nthe ntooth" nin nItalian, nused nto ndescribe nthe ncorrect
ndegree nof ndoneness nwhen ncooking npasta nand nvegetables. nThe nfood nshould nhave
na nslight nresistance nwhen nbiting ninto nit, nbut nshould nnot nbe nsoft nor noverdone nor
nhave na nhard ncenter.
nBaste n- n ncorrect nanswer- nTo nspoon, nbrush, nor nsquirt na nliquid n(meat ndrippings,
nstock, nbarbecue nsauce, nmelted nbutter) non nfood nwhile nit ncooks nto nprevent ndrying
nout nto nadd nflavor.
nBlanch n- n ncorrect nanswer- nTo nbriefly nsubmerge nfood ninto nboiling nwater nand nthen
ninto nan nice nbath nto nhalt nfurther ncooking. nIt nis na ntechnique nused nto nsoften nand
nbring nout nthe nchlorophyll nin ngreen nvegetables.
nBraise n- n ncorrect nanswer- nA ncooking nmethod nwhere nmeat nor nvegetables nare nfirst
nbrowned nin nbutter nand/or noil, nthen ncooked nin na ncovered npot nin na nsmall namount
nof ncooking nliquid nat nlow nheat nfor na nlong nperiod nof ntime. nThis nslow ncooking
nprocess nboth ntenderizes nthe nfood nby nbreaking ndown ntheir nfibers nand ncreates na
nfull nflavored ndish.
nBread n- n ncorrect nanswer- nCoat nwith nbread nor ncracker ncrumbs.
nBroil n- n ncorrect nanswer- nA nmethod nof ncooking, nin nwhich nthe nheat nsource nis
nabove nor nbelow nthe nfood, nit nis nplaced non na nrack nor ngrate nand nthe nspeed nwith
nwhich nit ncooks ndepends non nhow nfar naway nit nis nfrom nthe nheating nelement nand
nthe nfoods nthickness.
SOLUTIONS OFFERED
Al nDente n- n ncorrect nanswer- n"to nthe ntooth" nin nItalian, nused nto ndescribe nthe ncorrect
ndegree nof ndoneness nwhen ncooking npasta nand nvegetables. nThe nfood nshould nhave
na nslight nresistance nwhen nbiting ninto nit, nbut nshould nnot nbe nsoft nor noverdone nor
nhave na nhard ncenter.
nBaste n- n ncorrect nanswer- nTo nspoon, nbrush, nor nsquirt na nliquid n(meat ndrippings,
nstock, nbarbecue nsauce, nmelted nbutter) non nfood nwhile nit ncooks nto nprevent ndrying
nout nto nadd nflavor.
nBlanch n- n ncorrect nanswer- nTo nbriefly nsubmerge nfood ninto nboiling nwater nand nthen
ninto nan nice nbath nto nhalt nfurther ncooking. nIt nis na ntechnique nused nto nsoften nand
nbring nout nthe nchlorophyll nin ngreen nvegetables.
nBraise n- n ncorrect nanswer- nA ncooking nmethod nwhere nmeat nor nvegetables nare nfirst
nbrowned nin nbutter nand/or noil, nthen ncooked nin na ncovered npot nin na nsmall namount
nof ncooking nliquid nat nlow nheat nfor na nlong nperiod nof ntime. nThis nslow ncooking
nprocess nboth ntenderizes nthe nfood nby nbreaking ndown ntheir nfibers nand ncreates na
nfull nflavored ndish.
nBread n- n ncorrect nanswer- nCoat nwith nbread nor ncracker ncrumbs.
nBroil n- n ncorrect nanswer- nA nmethod nof ncooking, nin nwhich nthe nheat nsource nis
nabove nor nbelow nthe nfood, nit nis nplaced non na nrack nor ngrate nand nthe nspeed nwith
nwhich nit ncooks ndepends non nhow nfar naway nit nis nfrom nthe nheating nelement nand
nthe nfoods nthickness.
