POLISHING. Buff to a preparation with jelly or grease. For finished goods for further cooking.
GROOVING. Do stretch marks to a genre with a ribbed and then to the left with a serrated cutting edges. Zucchini, carrots, potatoes and some fruits. Mainly for decoration. ADOBE
. Put a genre raw with a mixture mainly consisting of paprika, salt and spices, usually followed by an airing.
saddle. Covering a genre to bring bacon fat and avoid burning the outside of the piece, usually meat or poultry. (Batter)
ALIGN. Add condiments to the salad.
flavored. Add to a preparation accused elements aromas such as spices or herbs.
SCARE. Add to a preparation in cold water or ice to temporarily stop the boiling. AVIAN
. Prepare poultry after cooking, cleaning ....
BEAT. Shake a wand or blender preparation.
WHITENING. Dip the food into boiling water briefly and immediately remove it and put it on ice.
Bres. Cooking method consisting of cooked by browning the gender concentration and then expanding to other elements in a liquid medium.
FLANGES. Secure with string so that hold their shape once cooked.
Chisels. cutting into a piece for ease of cooking process, usually in large roasts and fish.
CLARIFY. Achieving transparency in a stock, its impurities removed through a clarion of lean meat, egg and vegetables.
COOK. Enter a genre in a liquid hot or cold and boil
80-100 °
BREWING. Filtering a liquid through a sieve.
SEASON. Add to a genre elements that will provide color, flavor and / or aromas.
SWEETS. Cook a genre slowly in hot fat a - 90 ° and covered so that it does not acquire color. Maintains the flavor of food and often confit garlic, onions ...
decanting. Delete a resting preparation and impurities or fat, usually by the transfer. Such as butter.
DECORATING. Ornaments embellish a preparation for submission. Everything must be edible.
desalination plants. Put in water for a few hours before preparing food preserved in salt.
DESALETAR. Scissors to remove the fins of a fish.
bleeding. Dip meat in cool water so that it loses its red color of blood. Also make Blanquet.
DESBARASAR. Vacate a place where you've been working for it clean and ready to return to work on.
discouraged. Remove the core fruit with a disheartening as apples, pears and pineapples.
Descaling or scales. Remove scales by scraping with a fish counter.
boned. Remove the thorns of a raw or cooked fish.
defatted. Remove excess fat a preparation in cold with a ladle or decanting. Deglaze
. Remove the caramelized juices (the punch) at the plate with a spatula and by heating the water, broth, wine ......
bone. Separate the bones from the meat.
mold. Take a preparation of a mold so that it stays that way.
skinned. Separate the skin of a slaughtered animal.
pluck. Strip of feathers to a bird slaughtered.
SEAR. Buy gold genre by heat, or roasted Gatina ...
PIE. Spend a genre in flour, egg and breadcrumbs and then fried.
Emplate. Place the prepared foods and ready to serve on a platter or serving dish for decoration. EMULSIFIED
. Together two incompatible genres through another emulsifier to form a homogeneous genre. The egg is an example, both the clear and beat the yolk by manual or mechanical.
casing. Cover the walls of a mold with a hole left to fill genre with other genres and that is lined.
GLUED. Add gelatin to a preparation to take the cool body and shine.
GREASE. Give a small layer of fat to the prepared pan does not stick. If this fat is a sweet flavor should not.
Flour. Cover the surface of a genre with flour for frying, breading or batter.
marinade. Introduce a gender and cooked in a vinegar-based preparation (garlic, bay leaves and / or other spices), giving this a distinctive flavor.
Scheldt. Enter a genre in a boiling liquid resulting in a pre-cooked, reduce its volume or to facilitate peeling, mainly tomatoes.
ESCALOPE. Slice scallops to relatively thin.
DRAIN. Make a wet thing, release the retaining water or liquid.
ESPALAMAR. Crush a genre with a espalmadera.
Foam or skimming. Remove the foam formed by impurities produced in the liquid to reach the boiling point of liquid surface with a slotted spoon.
stewing. Cooking a genre from cold in the company of flavoring elements, covered over low heat and causing the exudation of food and an exchange of flavors.
SPRINKLE. Covering a surface with a thin layer of powder gender.
EVISCERATED. Empty eve.
FARCE. Mixture used to fill.
FILLET. Cut into thin slices genre and long.
Flame. Passing a smoke-free calls for a bird to remove the remaining feathers.
FLAMBE. Add alcohol to a preparation for later burn until it consumes the flame.
FRYING. Cooking food by immersing it in hot grease.
GLAZE. Cooking a genre for expansion with a fat, liquid and sugar, then cook uncovered until Concentrated caramelized.
GRILLING. Action of brown in an oven or salamander preparation.
trim. Accompanying a preparation of other genres that complement it. Accompaniment can be part of the plate or to be offered separately.
BEAUTIFUL. Delete unnecessary or superfluous elements.
MOISTURIZE. Put soaked genre to acquire a soft consistency.
INJECT. Place in a gender by pressing a preparation for further processing.
LIFT. Boil a preparation of ready-made and kept to check any deterioration or fermentation.
flirt. Thicken and give body to a preparation by a bond (starches).
MACERATING. A genre Putting wine or spirits to take the taste of these.
Majar. Crush, crush in a mortar. MARK
. Leave a dish prepared only in the absence of cooking.
MARCH. Make cooking a dish sealed.
MARINADE. Enter a genre within a crude preparation flavor and then cooked or eaten raw. The main ingredients are vegetables, herbs, wine or ninagre.
MEChA. Introduce raw meat strips of bacon fat to bring home and do not run dry.
WET. Add to a liquid preparation for cooking. MOUNT
. To serve or placing food on a plinth.
mortified. To mature the meat in a cool place.
Napar. Completely cover a genre with a thick sauce.
PAST. Spoiled or cooked too.
HAPPEN. Grind a genre and cooked through a food mill.
Rations. A gender divide in rations for distribution.
GRATING. Converting a compact genus of small chips.
Rebozo. Orly or pasta coated with flour and egg and then fried.
GRINDING. To develop a preparation of salt, spices, color, thickness ...
REDUCE. Decrease the volume of preparation getting thicker by evaporation and concentration of flavor. REFINE
. Spend a genre or working for a shredder to make it very fine. STRENGTHENING
. Add some preparation to soups and sauces to add color or intensify their color.
COOL. Put a genre in cold water just to cook cut the cooking process and sometimes to remove excess salt.
rehydrate. Bring to a genre previously dried, a liquid to acquire and restore its water of constitution. Legumes.
REHOGAR. Soften a genre in a fat, moderate temperature and covered so as not to brown.
FILL. Action that is used for the presentation of a farce.
SOAK. Put a genre in cool water to rehydrate dried genres. SALAR
. Add salt. Gender also put a salting or brine.
pepper. Add salt and pepper to a preparation.
SALSA. Add a liquid more or less thick (sauce) to a preparation. SKIP
. Cook all or part of a genre with a little hot fat so that it is gold.
SEASON. Add salt, seasoning and spice. Sift
. Converting a solid genre with a liquid in a puree. Through food mill or sieve.
TOAST. Action browning a food oven, grill or griddle.
LOCK. Thicken and give body to a preparation by a bond (starches).
CARVE. It is used for large pieces of meat or poultry. Cut the cooked gender for rations.
EMPTY. Remove the interior of the food for later fill.
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