TLE Reviewer

Egg cup

cuplike dish used for holding a boiled egg

Egg cooker

electric steamer that can poach eggs

Crepe maker

used to make crepes, galettes, pancakes, and tortillas

Egg peeler

looks like a pair of tongs used to break the shell and allow the egg slide in the mixing bowl without any undesirable pieces.

Egg ring

used to prevent the egg from spreading

Egg slicer

used to slice peeled hard boiled eggs quickly and evenly

Quiche dish

a ceramic bakeware with short, straight sides also called as a tart pan

Egg timer

used to time the cooking of the egg

Egg piercer

device used for poking a very small hole into the shell of an egg

Air cell

an empty space located at the large end of the egg, between the inner and outer shell membrane

Chalazae

spiral, rope-like strand that anchors the yolk in the thick egg white

Germinal disc / Blastodisc

a small circular white spot on the surface of the yolk, it is where the sperm enters the egg. When the egg is fertilized, there is a ring around the germinal disc

Shell

hard protective coating of an egg. It is semi-permeable; it lets gas exchange occur

Vitelline (yolk) membrane

membrane that surrounds the yolk

Albumen / Egg white

gel like substance

Yolk

yellow inner part of an egg where the embryo will form

Absorption method

cooking rice with slightly greater volume of water

Pilaf method

gives firmer grain and develops additional flavor through sauteing

Boiling method

sometimes referred to as the pasta method, produces tender grains of rice that are completely separate and not sticky

Steamed and simmered method

basically, these two begin with boiling your liquid and finish with heated water vapor or steam, resulting in thoroughly cooked rice

Pasta

is a general name for a simple dough mixture made from flour, egg, and water

Angel hair

known as Capelleni

Fettuccine

literally meaning little ribbons. It is a flat thick pasta made of egg and flour

Lasagna

wide flat pasta and possibly the oldest pasta.

Cannelloni

large tube-shaped pasta

Conchiglie

known as seashell pasta

Ditalini

pasta shaped like small tube that is often used in soup

Farfalle

type of pasta commonly known as bow tie pasta or butterfly pasta

Linguine

long thin italian pasta resembles flatten spaghetti

Macaroni

dry pasta shaped like narrow tubes; referred to as elbow macaroni

Manicotti

means little sleeves

Pastina

tiny pieces of pasta

Veloute

made by thickening white stock with a roux and then simmering it for a while

Bechamel

Also known as white sauce, produced by combining a white roux of butter, flour, and heated milk

Hollandaise

a mixture of egg yolk, melted butter, and lemon juice

Espagnole

also sometimes called “brown sauce”. Espagnole is made by thickening brown stock with a  roux, the difference is that espagnole is made with tomato puree and mirepoix for deeper color and flavor

Tomato sauce

resembles traditional tomato sauce that we might use on pasta and pizza, but it’s got much more flavor and requires a few more steps to make

Alfredo sauce

a rich creamy white sauce that is most often paired with fettuccine pasta.

Pomodoro

a highly traditional tomato sauce and is considered one of the first pasta sauce to be invented. It is the most versatile sauce since it is compatible with all pasta shapes.

Pesto

a bright green basil-based sauce that doesn’t require any cooking to prepare

Carbonara

a rich creamy pasta sauce often paired with bacon and peas

Mirepoix

mixed vegetables

Roux

cooked mixture of flour and oil/fat

Ragu

meat based sauce

Stock

a liquid form in which meat bones has been cooked for a long period of time

Broth

a liquid form in which meat has been cooked

Garnishing

Is the sumptuous art of shaping and arranging food

Garnish

From the french term “garner” which means to decorate or to grace

Vegetables

Edible parts of the plants and is considered as one of the most important foods that need to be a part of every meal

Fructose

the natural sugar that provides sweetness in vegetables

Glutamic acid

this forms a product called monosodium glutamate when combined with salt

Sulfur compounds

gives the characteristic strong flavor and odor of some vegetables like onion, leeks, garlic, and chives

Chlorophyll

responsible for the green color of plants

Carotenoids

the yellow, orange, and red soluble pigments found in plants

Moist heat cooking method

Any technique that involves cooking with moisture

Blanching

submerging vegetables in boiling water for a short amount of time

Simmering

Uses moderate heat to soften food slowly over time before gradually adding seasonings and other ingredients

Sous vide

french term which means “under vacuum”

Steaming

Best way of retaining flavor, color, and vital nutrients

Glazing

reducing a cooking liquid until it coats your vegetables with a deeply flavored glossy and beautiful sauce

Braising

uses low heat and slow cooking that involves cooking large pieces of meat

Stewing

uses low heat and slow cooking that uses smaller pieces of meat totally immersed in liquid

Dry heat cooking method

Heat is conducted without moisture that is by hot air, hot metal, radiation, or hot fat

Broiling

the heat source is from above 

Grilling

the heat source is from below

Frying

cooking using oil

Stir frying

done by constant stirring

Sauteing

Tossing and flipping in the pan to ensure that it cooks evenly

Pan frying

uses slightly more fat/oil than sauteing and cooks food at a slightly lower temperature than sauteing

Deep frying

submerging food in extremely hot oil

Baking

slowest cooking method

Roasting

usually requires a high temperature at the start of cooking so that you can get a crisp brown surface and lowering the temperature for even cooking

Chop

a cutting technique which is more informal one that is usually what first-time cooks use

Julienne

vegetable is cut into thin slices then each slice is cut into matchsticks

Jardiniere

gardener’s cut; thicker version of julienne cut

Baton

larger, thicker version of julienne and jardiniere cut

Batonette

translates into “small sticks” in strips that measure roughly ¼-inch by ¼- inch by 2–2 ½- inches.

Dice

cuts uniform in size and shape

Brunoise

fine dice; smallest possible cut of dice

Macedoine

small dice; larger than brunoise

Parmentier

medium dice; most common dice cut

Carre

large dice; largest dice cut

Crushing

used to crush food like ginger and garli

Mince

a cut that's even smaller than brunoise dice creating a almost paste like texture to your ingredient

Chiffonade

“little ribbons”, a slicing technique in which leafy green vegetables such as spinach, are cut into long, thin strips

Paysanne

country style; thin, uniform rounds, showcasing the natural beauty of the vegetable’s cross-section

Roll

oblique cutting; used for long vegetables

Slicing

thin and relatively broad slices

Chateau

used to turn vegetables into  a barrel shape

Rondelle

used to cut fruits and vegetables into a round shape

Wedges

round vegetables cut equally lengthwise, this technique is often used on tomato, potato, and lemons