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level: Level 1 of COOKING TECHNIQUES

Questions and Answers List

Question	Answer
a pan of hot water in which a cooking container is placed for slow cooking.	bain-marie
a portion of food cut into short, thin strips.	julienne
a dish of meat and vegetables cooked slowly in liquid in a closed dish or pan.	stew
heat-treatment process that destroys pathogenic microorganisms in certain foods and beverages.	pasteurization
a meal or gathering at which meat, fish, or other food is cooked out of doors on a rack over an open fire or on a special appliance.	barbecue
a thick paste made of sugar and water and often flavoured or coloured, used in the making of sweets and the icing and decoration of cakes.	fondant
a rich white sauce made with milk infused with herbs and other flavourings.	bechamel
a sauce of flour, melted butter, and milk or cream.	white sauce
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. Sauce is a French word taken from the Latin salsa, meaning salted.	sauces