Principles, Stocks, Sauces, and Soups (9-11)

Conduction

The most straightforward means of heat transfer, where heat moves from one item to another through direct contact.

Convection

The transfer of energy or heat through a fluid, such as liquid or gas, where molecules move from a warmer area to a cooler one.

Radiation

The transfer of energy by waves of heat or light striking the food.

Coagulation

The irreversible transformation of proteins from a liquid or semisolid state to a solid state.

Gelatinization

The process by which starch granules are cooked, absorbing moisture and swelling to soften and clarify lightly.

Caramelization

The process of cooking sugars, enhancing flavor and appearance by browning.

Maillard reaction

The process where sugar breaks down in the presence of protein.

Evaporation

Responsible for the drying of foods during cooking.

Broiling

Uses radiant heat from an overhead source to cook foods, with temperatures as high as 2000F.

Grilling

Uses a heat source below the cooking surface, often identified by crosshatch markings.

Roasting and Baking

Surrounds food with dry heated air in a closed environment, transferring heat through conduction.

Sauteing

Uses conduction to transfer heat from a hot saute pan to food with a small amount of fat.

Pan-frying

Similar to sauteing, heat is transferred by conduction from the pan to the food in a moderate amount of fat.

Deep-frying

Uses conduction and convection to transfer heat to food submerged in hot fat.

Poaching

A moist heat method that uses convection to transfer heat from a liquid to food.

Simmering

A moist heat method that uses convection to transfer heat from a liquid to food, often associated with long, slow cooking.

Boiling

A moist heat method that uses large amounts of rapidly bubbling liquid to cook foods quickly.

Steaming

A moist heat method that uses heated water vapor to cook food.

Fond

The concentrated juices, drippings, and bits of food left in pans after roasting or sauteing, used to flavor sauces.

White stock

A type of stock made by simmering bones in water with vegetables, remaining relatively colorless.

Brown stock

A type of stock made from caramelized bones and vegetables, resulting in a rich, dark color.

Court bouillon

A liquid used for poaching fish or vegetables, made by simmering vegetables and seasonings in water and an acidic liquid.

Cartilage

Tough, elastic connective tissue that helps give structure to an animal's body.

Connective tissue

Tissue found throughout an animal's body that binds together and supports other tissues.

Collagen

A protein found in connective tissue that dissolves when cooked with moisture.

Gelatin

A tasteless and odorless mixture of proteins extracted from boiling bones, connective tissue, and other animal parts, used as a thickener and stabilizer.

Matignon

A variation of mirepoix, often cut more uniformly and left in the finished dish as a garnish.

Bechamel

A mother sauce made with milk and thickened with roux.

Veloute

A mother sauce made with white stock and thickened with roux.

Espagnole

A mother sauce made with brown stock and thickened with roux.

Tomato

A mother sauce made with tomatoes and other ingredients.

Hollandaise

A mother sauce made with butter and egg yolks.

Slurry

A mixture of raw starch and cold liquid used for thickening.

Beurre manie

A mixture of equal parts flour and soft whole butter used for quick thickening.

Tempering

Gradually raising the temperature of a cold liquid by slowly stirring in a hot liquid.

Liaison

A mixture of egg yolks and heavy cream used to add richness and smoothness to a sauce.

Emulsification

The process of forcing generally unmixable liquids, such as oil and water, into a uniform distribution.

Reduction

Cooking a liquid until its quantity decreases through evaporation.

Beurre fondu

French for melted butter, often served over steamed vegetables or poached white fish.

Beurre noir

French for black butter, butter cooked until dark brown and flavored with vinegar or lemon juice, capers, and parsley.

Beurre noisette

French for brown butter, butter cooked until light brown and used in the same manner as beurre noir.

Glacage

Browning or glazing a food, usually under a salamander or broiler.

Decant

To separate liquid from