NATIONAL CUISINE II

NATIONAL CUISINE II
BASIC COOKING CONCEPTS
A
TO SHINE: To add shine with jelly or fat to a preparation.

CANALS Make channels or grooves on the outside of a raw material.

CARAMELIZING Operation consisting of spreading a mold or coating a substance with sugar
candy point.
DRESSING Action of adding salt, oil, vinegar, spices, etc., to salads or others
cold preparations. Give the right flavor to a meal, with the addition of salt or others
spices.
MARINATE Place a raw or chopped meat into a mixture called "adobo"
with the aim of giving it a special aroma, softening it, or simply preserving it.

SWEET AND SOUR that combines both sour and sweet nuances on the palate.

ALBARDARCovering by wrapping, a piece of meat (usually from beef, veal, bird,

etc.) with thin slices of bacon to prevent it from drying out when it
let's cook.
To dress, to season. To condiments.
ALMÍBAR Syrup or syrup. Sugar dissolved in water that is boiled until it becomes
consistent.
Knead dough with your hands.
FLATTENReduce the thickness of an article, using a utensil or simply the
hand.
TAKE ADVANTAGE Use food scraps for other preparations.
AROMATIZE - Add to a preparation, elements with strong smell and flavor.

Cover the yeast preparation with a cloth to facilitate its fermentation.

To cook a type of food in the oven, grill, or rotisserie using only fat in such a way that
golden on the outside and juicy on the inside.

B
Drench completely a genre with a liquid but thick enough material.
so that it remains.
Bain-Marie "water bath" that is prepared by placing a pot or bowl with
food over a larger pot of boiling water. It can be done in the oven.

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NATIONAL KITCHEN II

or about the fire. Heating delicate dishes, such as sauces, in which

they must retain heat or warm up slowly. The container with the preparation is
place it in a way that it doesn't touch the bottom. The water must not boil.

WHIP Incorporate air into the ingredients, for example into the cream or the eggs, to
whip them with a whisk mixer.
WHIP INTO CREAM: beat some ingredients together until getting a cream
light, fluffy, and homogeneous. It is commonly referred to the transformation of a
cream fat, for example, the mixture of butter and sugar.
Sponge cake is a fluffy mixture made of flour, eggs, and sugar that is baked in the
oven.
BLANCHINGImmerse fruits or vegetables in boiling water and then in ice water
to stop the cooking, remove their skins, set their color, and extract the bitter juices
A small funnel made of plastic or metal that attaches to pastry bags.
GARNISH BOUQUET A tied bouquet that can be composed of bay leaf, parsley, thyme,
celery, and leek green.
Braising the food in fat, to then cook them covered in a
small amount of flavored liquid simmered over a long time.
TO BRIDLE OR EMBRIDLEFix with the help of a needle and twine the members of a
or another part of beef or pork Secure with twine or shape a piece as desired
Before and its preparation to not lose shape
SKEWER: a skewer in which pieces of food are inserted and then grilled.
grill, on the grill or the barbecue.
BRUNOISE: finely chopped vegetable cubes, carrot, celery, leek or zucchini
finely diced that are used separately or together as a classic garnish
of the broth.

C
CASSEROLE: Cylindrical pot with handles or a handle and a lid. Used for stews.

Broth liquid that results from cooking food.

CANALBody of bovids (veal, cow, etc.) or sheep (lamb, kid, etc.)
devoid of thoracic, abdominal, and pelvic viscera, except for the kidneys, with or
without skin, legs, and head.

CARAMELIZE: Grease a mold or coat a surface with sugar at the caramel stage.
CARAMEL Process of heating sugar until it liquefies and transforms into syrup; the
the color varies from gold to dark brown. The sugar can also be caramelized
sprinkling over the food and placing it under the grill until the sugar
melts (like burnt cream). This term also applies to onions and the
sautéed leeks in fat.

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NATIONAL COOKING II

CARCASA Shell or skeleton of birds that is used for obtaining broths.

CHISELING Make small cuts on the back of a fish to facilitate its
cooking.
CHIFFONADE: leafy vegetables or herbs whose leaves are rolled and sliced
transversely into thin strips.
CHINO: very fine conical strainer through which food is passed. It is usually used for
to color sauces.

CHOP: cut of meat, for example from lamb, pork or beef, from the leg or from the
ribs.
CLARIFICATION to remove the impurities from a liquid. The procedure generally
it involves slowly cooking egg whites (and shells) in a broth; the egg whites
they attract impurities. This term also applies to the procedure by which it
slowly heat the butter to remove the dairy solids.
To add clarity or transparency to a broth or sauce.
Introduce 'cloves', a very fragrant spice, into onion and another similar genre.
object of the culinary preparation to acquire its characteristic aroma.
COOKING OVER LOW HEAT: cooking food in a liquid below the boiling point
boiling; the surface of the liquid stirs gently rather than bubbling.
BOIL ENGLISH STYLE: to boil in abundant boiling water with plenty of salt.
and uncovered salted. The process is completed with a subsequent cooling with cold water.
to stop the cooking and remove the excess salt. This type of cooking is suitable for
vegetables and pasta.

CHOCOLATE COVERING Chocolate with cocoa butter that is used in

pastry in its pure state or combined always diluted.
COOKTo bring a liquid to a boil. To transform by the action of heat,
taste, and properties of a genre. Soften and make the items digestible. Cook or
to cook.
COOK OVER LOW HEAT: cook the food in a liquid below the boiling point
boiling; the surface of the liquid, instead of bubbling, stirs gently.
BOIL IN ENGLISH: to cook in abundant boiling water with plenty of salt.
and uncovered salted. The process is completed with a subsequent cooling with cold water.
to stop the cooking and remove the excess salt. This type of cooking is suitable for
vegetables and pasta.

COOK IN THE BATH MARIACook slowly a preparation by placing it inside a

a container that, in turn, must be placed inside another larger one with water, putting the whole thing in
the oven or stove.

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NATIONAL COOKING II

STEAM COOKING To cook a preparation in a container placed inside another one

with water vapor, in this way the loss of flavor and nutrients is minimal.
CONCASSEEDGenerally cut of peeled, seedless, and chopped tomatoes.
CONDIMENTAdd spices to a product to give it flavor.
CONFIT: French word that defines a method of cooking meat
(generally duck, or pork), in this it is cooked very slowly in its own fat.
and then it is kept in the same. The vegetables, such as the small onions,
they can also be cooked in fat.
Correct to modify a dominant flavor in a preparation by adding another.
substance.
CRUNCHY Refers to food or preparation that is crispy.
GAS: a clear, especially delicate broth made from shellfish, fish, poultry or
meat.
COULIS: Puree or strained sauce, generally made from tomato or fruits mixed with a
sweetener and a small amount of lemon juice.
COVER: Cover the food with an outer layer of, for example, flour, eggs
battered, breadcrumbs, mayonnaise or frosting.
CURDLEBy the action of heat or cold, it would be the operation of coagulating or giving a shape.
more or less compact to culinary or pastry elaborations.
D
DECOCTION Boil herbs or aromatic plants in boiling water to obtain their
excerpt.
DECORATE to beautify with ornaments a genre, for its presentation.

AL DENTE, Italian expression referring to the degree of cooking of pasta, rice, and vegetables.
when removing it from the heat, while still somewhat firm.

MELT: To fuse fat with the help of heat.

DESALTING To soak a salty food in water, generally cold, to remove the salt.
Remove a preparation from the fire by evaporation.
DESGLASAR Add a liquid (water, wine, brandy, etc.) to the utensil where
previously a bird, fish, or meat has been cooked, to recover the fat or
juice deposited and caramelized that contains.
DEGREASING Remove the fat from a preparation.

DEBONE: To separate the bones from the meat.

Dissolve.

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NATIONAL CUISINE II

UNMOLDING OR REMOVING A prepared mixture from the mold from which it will be preserved
form.
TO SKIN: To remove the skin from an animal.

PLUCK To strip of feathers.

To brush with beaten egg over a pastry so that it browns during cooking.
Caramelize the surface of a fish, meat, or poultry. Fry a food until it takes on
a golden color. Bake to golden. Give a nice golden color to a fried, roasted, or cooked dish.
oven.
E
SOAK To saturate a dessert with syrup, liqueur, or wine.
EMULSION: to mix liquids by dispersing one into the other. In cooking,
Emulsifying means adding one liquid to another in a slow and continuous stream while...
remove vigorously.
Breading: to coat a food in flour, beaten egg, and breadcrumbs.
Place a finished preparation in the serving dish.
GREASE Spread butter or another fat on the inside of a mold or container.
Dredge with flour the surfaces of an ingredient.
ESCABEAN: Preparation of certain types (already cooked) in a liquid
flavored with spices and vinegar to preserve them and give them a taste
characteristic.
ESCABECHE: Marinade and preservative made from oil, vinegar, herbs, and vegetables.

BLANCHTo immerse a substance in boiling water for a short time.

ESCALFARMaintain a point close to the boiling of the liquid a type
sumergido en él. Cocción de pocos minutos. Cocer en líquido graso y corto un género.
ESCALOPAR: To cut a fabric into thick and angled slices.
SCALE Remove the scales from a fish.
SPICE Aromatic substance obtained from roots, bark, fruits, seeds,
etc... whose purpose is to add flavor. Culinary seasoning.

SPRINKLE To distribute a powdery substance as if it were rain.

SKIM OR DEFOAM Remove impurities in the form of

foam floats in a preparation during cooking. It also means to form foam.
ROLL OUT To work dough with a rolling pin to thin it out. To achieve greater yield.
of the normal in a genre when rationed.
STEW Make a very covered stew, in which all the components are raw and
they are cooked at the same time.

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NATIONAL COOKING II

F
FILET: To cut a type of meat into thin, elongated slices.
FINE HERBS Composed of parsley, chervil, tarragon, and chives.
FLAMBÉ To set a dish or dessert on fire with liquor. Flambéed dishes
They must be served flaming.
FLAMEARSome apply to this term, perhaps due to its linguistic similarity, the same
meaning of the previous word. Although it refers to the action of passing birds or
parts of meat over a flame to remove remnants of feathers or hair.
FONDEAR Cover the bottom of a preparation or container with legumes, bacon,
he is going to cook the gender.

Broth Extract obtained by boiling meat or vegetables. It serves as a base for the
sauces and soups.
A hearty broth resulting from cooking a substance and that can serve as a base for broths.
soups, sauces, creams.
FRYING Introduce an ingredient into a pan with hot fat for cooking, must
form a golden crust.
FUMETVery concentrated fish extract. It is obtained by boiling them.
reduce the broth to a minimum and smashing the meats and bones in it, then passing it through
the sieve.
FONDUE French word that means 'to melt' and refers to food
cooked in a fondue pot, on the table. Traditionally, they are dipped
bread dipped in melted cheese; other variants introduce meat in hot oil
(Burgundian fondue) and pieces of cake in melted chocolate

G
GELATINASolid, colorless and transparent substance obtained from soft parts
and bones and spines of animals.
GLASEAR Cover the food with a thin liquid (sweet or salty) that remains smooth.
and shiny when solidified. It can be made with a reduced meat broth (aspic), with
melted jam, egg yolk or chocolate. It also refers to meat broths.
the fish were greatly reduced.

Obtain a smooth and shiny layer on the surface of the food.

GOURMET French expression referring to the gourmet.
GRATIN: dish covered with grated cheese and topped with a little butter and
sometimes breadcrumbs and that is baked or gratin in a shallow dish until
that the surface appears crispy.

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NATIONAL CUISINE II

GRATINING: Heating a dish in the oven or under the grill over high heat so that it has a
brown crust on top.
Make the top layer of a preparation toast in a hot oven or broiler.
Garnishes: Various items that accompany and complement dishes of cuisine.
Aesthetic contribution of the dish.

To cook food by subjecting it to the action of fire using fat, water or

broth.

H
Freeze a mixture using temperatures of -0º.
BOIL 'to bring to a boil', means to heat a liquid until it starts to emit steam
bubbles that break the surface (100º C). Boiling also means cooking the food
in a boiling liquid.
To cook a substance by immersing it in boiling liquid. To cause a liquid to enter
boiling due to the action of heat.
AROMATIC HERBS They are a fundamental seasoning in cooking, as
they contribute natural aromas and flavors. There are many, parsley, chives, celery, rosemary,
thyme, bay leaf, tarragon, mint, etc.
HYDRATE: To place a dehydrated product in water so that it retrieves water and absorbs it.
a soft consistency.

I
INFUSIONResult of adding boiling water over an aromatic plant to extract
its color, aroma, and flavor.

Ingredient: Element that is part of a recipe.

INSIPID: A genre or culinary preparation that lacks flavor.

J
JELLY: Gelatinous extract of fruits obtained through fire reduction.
JARABE: Liquid that results from boiling sugar in water without forming threads. Syrup,
syrup.
JULIANA A way of cutting into strips (3 to 5 cm long by 1 to 3 mm thick.

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NATIONAL CUISINE II

Cut the food into thin strips. Vegetables or truffles that are used are usually cut this way.
as decoration or accompaniment, so that they cook quickly and evenly and for
to provide them with a nice presentation.
L
YEAST Powder or pressed ferment that increases the volume of a dough,
making it fluffy.
Substance used to raise pastries and to increase the volume of
Baked preparations. For bread, the most common is fresh yeast or of
baker, for the cakes, baking powder or chemical leavening and baking soda.
LIGA: Add a binding element to a mixture to thicken it. Mix various.
homogeneously mixed ingredients.
M
SOAKING To soak food for a while so that it acquires flavor and aroma
flavor.
MAIZEFINE corn flour.
MAJADO Food crushed in a mortar until reduced to a paste.
MANTECAS: Fat substance from some products.
MARCHARPoner 'in progress' the preparation of a specific dish in the kitchen,
Generally on the order of the dining room.
MARINADE: Adobo, maceration.
MARINATE or MARINING Putting ingredients, usually meats or fish, in
wine company, aromatic herbs, etc., to preserve them, flavored or
soften them.
MARIPOSA: Open a food item (lamb leg, chicken breast, prawns) along the
center, without completely crossing it. The two halves open and seem like a
butterfly.
MARMOLADO is used to describe the mixture of two different pastes in a
sponge cake, generally of different colors. It is also referred to as such for the lines of
fat of the meat.

MECHAR: to insert strips of fat (usually pork) into lean pieces of meat,
to provide a juicier and more succulent flavor.
MEDALLION Small and round piece of meat, generally tender and lean, that
it needs a very short cooking time.
MARROW Fatty substance, white or yellowish located in the spinal column and in the
interior of the bones.

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NATIONAL COOKING II

MIX: use a spoon, a whisk, or an electric mixer to combine evenly

two or more ingredients.
MIREPOIX French term used to designate the basic preparation in cooking
consisting of chopped and sautéed vegetables.
SETTING UP It is also a word of French origin that means 'placement'
on point" in relation to prior preparation in the kitchen and other areas of hospitality.
MOJAR: Add the necessary liquid to a preparation for its cooking.
MOUSSE Culinary or pastry preparation in which the ingredients, although being
various components make up a thin and homogeneous mass. They can be cold or hot.

N
NAPAR is a synonym for covering a preparation with a thick liquid that remains.

PAPILLOTE Wrap the food in aluminum foil to form airtight packages,

and subject them to a short cooking in the oven. In this way, all their
properties and flavor when cooked in their own juice.
PASADOPoint of the raw genres that are not fresh and border the point of
decomposition, not quite reaching it. Overcooked, strained.
PASTA: A mixture of flour and water, which usually contains more ingredients, worked.
until it is compact enough to hold its shape, but soft enough
malleable to knead by hand. Also finely ground foods until achieving
an extremely fine texture, for example, almond paste.
Mix, dough.
BREAKABLE PASTA Dough used to cover molds; the sugared version
it is called sweet shortcrust pastry.

PERFUME to flavor.
Finely chop a type of food. Lightly mix a preparation.
PIERCING: to puncture food so that it releases air or juices during cooking.
The duck skin is pricked before cooking to let out the fat.

POCHAR / REHOGAR: To subject food to slow cooking with little fat, and in the
own juices of the foods the necessary time for them to soften but without
take color.
Puree: Foods that have been blended or sifted to form a type of mash.
To do this, an electric mixer is usually used, but a hand mixer can also be used.
a food mill or a sieve to achieve the same result.
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NATIONAL CUISINE II

PRENSARPoner unos pesos apropiados encima del preparado para comprimirlo.

It can also be placed inside a press mold.
PROVENCAL Breadcrumbs or grated bread, garlic and parsley, mixed, that is added in
some

R
GRATE To shred a food by means of the grater machine or the manual grater.
REBOZAR Cover a piece of food with a light layer of flour and then another layer of egg.
batter, before frying it.
RECIPE Culinary formula of a dish or dessert.
RECTIFY To adjust the seasoning or color of a preparation.
REDUCE Boil liquids such as broths, soups, or sauces to achieve that they
concentrate and become thick. By boiling quickly in an uncovered container the liquid
it evaporates and a more concentrated flavor is obtained.

Reduce the volume of a liquid preparation by evaporation when boiling, so that it results in
more substantial or thick.
REFRESHImmerse a food, after having blanched it, in ice water
to stop the cooking and to preserve their color in the case of green vegetables.
Put a product in cold water immediately after cooking or blanching, to
cut the cooking quickly.
Fry the food in a pan or pot over low heat until obtaining the
desired point of tenderness and flavor.

BUNCH OF HERBS Herbs, vegetables, and spices of various kinds that serve
to season broths and sauces.
REMOJAR Soak dry ingredients in a hot liquid to rehydrate them or to
give flavor to the liquid. Also soak a cake with a flavored sugar syrup
the liquor.

Place a dried herb to recover moisture in a cold liquid.

ROUX Flour and fat (usually butter) in equal parts, more or less
amount per liter, depending on its use. It serves as the base for many sauces, such as for
For example, béchamel. It is used to thicken and as a base for many sauces and soups.
There are three classic roux: white, golden, and dark; the color and flavor depend on the cooking time.
cooking.

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Mr. Cesar A. Gonzales Lizarro
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NATIONAL CUISINE II

S
Brine a raw product for its preservation, flavor or color enhancement.
characteristic. Also add, usually when being served.
Season with salt and pepper.
SALSA: A liquid that is more or less dense and substantial that accompanies food.
adding flavor.
Drench a dish in sauce or juice, usually when served.
SEAR Cook completely or partially with fat and over high heat (180-240º) so that
Don't lose your juice, a preparation that should come out golden.

Seasoning to dress, spice, give flavor to food.

SOFREÍR: to fry in oil without the food taking on color.
SUDARSlow cooking of certain foods in a covered container with a fatty element
without the addition of liquid. In meat pieces, until the first drops appear.
juice.

T
SIFTING Pass dry ingredients through a sieve so that the larger pieces
they stay in it and separated from the fine dust. It is often done when preparing
doughs and pastes to aerate the ingredients.
TERRINE: The mold or the preparation it contains. It is usually a mixture of various
ingredients similar to pâté.
TORNEAR Classic French technique that involves trimming vegetables like carrots.
and turnips, in the shape of small barrels

To shape a vegetable or fruit regularly to enhance its appearance.

TOASTAcquire toasted color.

TRIMCutting a fabric cleanly.
Cut the pieces that are cooked whole to serve them on the plates.
CHOPTo cut into pieces.
W
WORCESTERSHIRE SAUCE British origin sauce made with vinegar,
escalonias, salt, molasses, tamarind, spices, and aromatic substances. It is better known
by the name of Perrin's for being the brand that markets it.
Z

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LIC. CESAR A. GONZALES LIZARRO
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NATIONAL CUISINE II

JUICES are the juices mechanically extracted from clean fruits and vegetables.
ripe.

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Mr. Cesar A. Gonzales Lizarro
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