Documentos de Académico
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An Italian term literally meaning "to the tooth". Describing the http://www.atomicgourmet.com/Atomic-Gourmet-Free-Online-Recipes/O
degree of doneness for pastas and other foods where there is a
firm center. Not overdone or too soft.
Any herb, spice, or plant that gives foods and drinks a distinct http://www.atomicgourmet.com/Atomic-Gourmet-Free-Online-Recipes/O
flavor or aroma.
A long, thin stick of white bread, of a type that originally came http://dictionary.cambridge.org/dictionary/english/baguette
from France
A bain marie (ban mah-REE) is the fancy term for a hot water http://www.thekitchn.com/technique-how-to-make-and-use-70190
bath. It's used for cooking delicate foods like custards and
terrines to create a gentle and uniform heat around the food.
Baking utilizes hot air to transfer heat to food and can yield a https://www.thespruce.com/dry-heat-cooking-methods-t2-995494?_ga=
wide variety of results depending on the temperature, rack
position, and type of baking sheet or dish being used. Baking
with a conventional oven uses still hot air while a convection
oven uses forced air that blows over food as it cooks. Convection
cooking transfers heat more quickly and therefore often has a
shorter cooking time than with conventional ovens.
A sheet of metal that is rigid and is used for baking cookies, http://www.theodora.com/food/culinary_dictionary_food_glossary
breads, biscuits, etc. It usually has one or more edges that is
turned up for ease in removing from the oven. Types include
shiny, heavy-gauge aluminum, the standard used in most test
kitchens for even baking and browning. Darkened, heavy-gauge
pans will produce especially crisp exterior crusts desired for
specialty baked goods. Insulated baking sheets are two sheets of
aluminum with air space between, and are especially good for
soft cookies or tender-crust breads or rolls.
Also called a pizza stone, an unglazed ceramic, clay, or stone disc http://www.atomicgourmet.com/Atomic-Gourmet-Free-Online-Recipes/O
about ¾ of a inch thick, which allows for high temperature and
dry heat, which is necessary for crisp crusts when making
flatbreads, pizzas, calzones, etc.
The name given to certain shellfish soups that are thickened http://www.thebakerynetwork.com/french-culinary-baking-terms
with rice, originally prepared using breadcrumbs.
To briefly submerge food into boiling water and then into an ice http://www.atomicgourmet.com/Atomic-Gourmet-Free-Online-Recipes/O
bath to halt further cooking. It is a technique used to soften and
bring out the chlorophyll in green vegetables.
A large link sausage that is made of fresh pork, seasoned pork http://www.recipetips.com/glossary-term/t--36038/blood-pudding.asp
blood, suet, bread crumbs, and oatmeal. It is sold precooked and
is basically black in color. Blood pudding is produced in a number
of different varieties in numerous regions of the world and most
often referred to as blood sausage.
Seasoned and seared gently on the outside, but completely red https://steakandco.wordpress.com/2012/11/15/doneness-level-your-stea
throughout. Because the meat is effectively raw, it’s hard to
chew and not juicy as heat hasn’t permeated through the meat.
At sea level, water boils at 212° F. Boiling water has large, https://www.thespruce.com/moist-heat-cooking-methods-a2-995848?_g
vigorous bubbles, which can disrupt or damage delicate foods.
Boiling is used to cook stronger, hearty foods such as beans,
pasta, or tough vegetables. Because of the high heat involved,
boiling is usually a relatively quick cooking method.
Unbleached, wheat flour that is higher in protein for better yeast http://www.theodora.com/food/culinary_dictionary_food_glossary
bread dough development and preferred for use in bread
machines. Look for bread flour that is enriched - as indicated on
the ingredient label.
A sauce that generally serves as a base for other sauces to flavor http://www.recipetips.com/glossary-term/t--33086/brown-sauce.asp
meats and vegetables. It is made from a brown meat stock and
thickened with cornstarch or roux (flour cooked with butter).
Some chefs suggest using arrowroot to thicken the sauce
however, it can be thickened according to personal preference
and taste with ingredients best suited for the food being
prepared. A traditional brown sauce used in Asian cooking is also
made that is commonly used to flavor meats and vegetables,
specifically broccoli. The Asian brown sauce consists mainly of
molasses, corn syrup, and water.
To cook food over high heat briefly until the surface turns brown http://www.cookingforengineers.com/dictionary/define/brown
without cooking through the interior. This adds a rich flavor to
the food. Can be done over stove top or in the oven under the
broiler.
Fine-textured, silky flour milled from soft wheat, with a low http://www.theodora.com/food/culinary_dictionary_food_glossary
protein content for making cakes, cookies, pastries and some
breads
Casserole is what you call the food baked inside it, which is often https://www.vocabulary.com/dictionary/casserole
a complete, gooey, one-dish meal.
A casserole is a large, deep baking dish that can be used both in https://www.vocabulary.com/dictionary/casserole
the oven and as a serving dish.
A French culinary term for a cut of thin strips. Various leafy herbs http://www.atomicgourmet.com/Atomic-Gourmet-Free-Online-Recipes/O
and lettuce are prepared in this fashion.
A type of soup that contains a variety of ingredients that may http://www.recipetips.com/glossary-term/t--33164/chowder.asp
include potatoes, other vegetables, milk, cream, meats, and
herbs made into a hearty food that is always served hot.
Chowders will typically have a greater proportion of solid
ingredients than liquid.
A thick sauce of Indian origin that contains fruits, vinegar, sugar, https://www.merriam-webster.com/dictionary/chutney
and spices and is used as a condiment.
A clarified, highly flavorful broth served hot or cold. The broth is http://www.atomicgourmet.com/Atomic-Gourmet-Free-Online-Recipes/O
clarified using a “raft” of egg whites during preparation. As the
whites cook they attract the various sediments like a magnet.
Cornbread is made by baking corn that has been ground down https://blog.udemy.com/different-types-of-bread/
into meal. Egg and buttermilk are often combined with the
cornmeal before baking, making cornbread very cake-like in
texture and taste. Cornbread can be very dense and crumby.
Slightly fermented cream that has been thickened by lactic acids http://www.dictionary.com/browse/creme-fraiche
and natural fermentation.
Dark brown sugar has more molasses per total volume of sugar http://www.seriouseats.com/2014/05/whats-the-difference-between-lig
than light brown sugar(6.5%). Dark brown sugar is darker in color
and looks more like molasses syrup.
A large kettle made of cast iron with a tight fitting lid used for http://www.atomicgourmet.com/Atomic-Gourmet-Free-Online-Recipes/O
braising or stewing foods.
Either separated or whole egg mixed with water or milk brushed http://www.atomicgourmet.com/Atomic-Gourmet-Free-Online-Recipes/O
over pastries or other baked goods before baking to give them a
gloss and added color.
https://www.hatcocorp.com/en/equipment/light-cooking/salamanders/e
The mixture of one liquid with another with which it cannot https://www.morethangourmet.com/cooking-glossary-and-terminology
normally combine smoothly (such as oil and water). Emulsifying
is done by slowly adding one ingredient to another while mixing
rapidly. This disperses and suspends minute droplets of one
liquid throughout another. Emulsified mixtures are usually thick
and satiny in texture.
Fennel is a plant with aromatic leaves, stalk, and bulb whose https://www.thespruce.com/what-is-fennel-995665
flavor is similar to anise or tarragon.
A sauce that may be prepared from the juices and drippings of http://www.recipetips.com/glossary-term/t--33697/gravy.asp
cooked meats such as beef, pork, poultry, or veal.
Just as with broiling, grilling involves exposing food to a very https://www.thespruce.com/dry-heat-cooking-methods-t2-995494?_ga=
intense heat source for a short amount of time. Unlike broiling,
the heat source is below the food rather than above. The heat
source for grilling can be direct flames from either gas or
charcoal, or radiant heat from charcoal briquettes.
It is a simple blend of equal parts whole milk and light cream. It http://www.thekitchn.com/what-is-halfandhalf-ingredient-intelligence-20
averages 10 to 12% fat, which is more than milk but less than
light cream. Due to its lower fat content than cream, it can't be
whipped.
An egg that has been boiled until both white and yolk have https://www.merriam-webster.com/dictionary/hard-boiled
solidified.
Foods prepared and served following strict Jewish guidelines for http://www.atomicgourmet.com/Atomic-Gourmet-Free-Online-Recipes/O
their production and consumption. In order to meet the
standards of kosher foods, they must be prepared under the
supervision of a rabbi.
The term “Level of Doneness” refers to how a food item is Finish https://www.smartkitchen.com/resources/level-of-doneness
Cooked and is actually a non-scientific measure of the
coagulation of Protein when exposed to heat. You may know the
term better by its descriptions or categories of “Doneness” such
as Bleu, Extra Rare, Rare, Medium Rare, Medium, Medium Well
and Well Done.
Light brown sugar contains less molasses (about 3-1/2%) than http://www.finecooking.com/articles/light-dark-brown-sugar.aspx
dark brown (6-1/2%), accounting for differences in color and
flavor.
Small pieces or flecks of fat that run through a cut of meat aiding http://www.atomicgourmet.com/Atomic-Gourmet-Free-Online-Recipes/O
in the tenderness and flavor.
A medium rare steak takes the concept of the rare steak just a https://steakandco.wordpress.com/2012/11/15/doneness-level-your-stea
little further – the insides should appear 50% red. This level of
steak doneness should still result in a juicy and tender steak.
A rich thick vegetable soup usually with dried beans and pasta https://www.merriam-webster.com/dictionary/minestrone
(such as macaroni or vermicelli)
It refers to various methods for cooking food with, or in, any https://www.thespruce.com/moist-heat-cooking-methods-a2-995848
type of liquid — whether it's steam, water, stock, wine or
something else.
A syrup made from boiling down sweet vegetable or fruit juice https://www.merriam-webster.com/dictionary/molasses
Designed for a variety of different sized pans and baking sheets, http://www.recipetips.com/glossary-term/t--38467/silicone-baking-mat.a
the Silicone Baking Mat is made as a liner to keep baked goods
from sticking to the surface of pans, cookie sheets and counters.
A sauce made by deglazing the sauté pan used to cook meat, http://www.atomicgourmet.com/Atomic-Gourmet-Free-Online-Recipes/O
poultry, or fish, etc. with wine, stock or both and adding various
ingredients including herbs, shallots, capers, etc. The liquid is
then reduced to sauce consistency.
A term used to describe food that has been cooked and served http://www.thebakerynetwork.com/french-culinary-baking-terms
inside a buttered paper bag to preserve flavour and moisture.
Often grease proof paper or parchment is used, and a method
traditionally reserved for the cooking of fish. A French word
translating as ‘butterfly’.
A silicon based paper that can withstand high heat. Often used http://www.thecookinginn.com/terms/termsp.html
to prepare sugar and chocolate confections because they do not
stick to the paper at all. Parchment paper may be reused several
times
The generic term for any domesticated birds raised for the http://www.atomicgourmet.com/Atomic-Gourmet-Free-Online-Recipes/O
purpose of food.
Pulses are the edible seeds of plants in the legume family. Pulses http://pulses.org/what-are-pulses
grow in pods and come in a variety of shapes, sizes and colors.
The United Nations Food and Agriculture Organization (FAO)
recognizes 11 types of pulses: dry beans, dry broad beans, dry
peas, chickpeas, cow peas, pigeon peas, lentils, Bambara beans,
vetches, lupins and pulses nes (not elsewhere specified – minor
pulses that don’t fall into one of the other categories).
A staple of northern Italy’s Bologna, ragu is a meat sauce that is https://thegourmetwino.wordpress.com/2011/02/24/ragout-vs-ragu/
typically served with pasta. Ragu usually contains ground beef,
tomatoes, onions, celery, carrots, white wine and seasonings.
A rare steak is seasoned and seared, and the insides are 75% https://steakandco.wordpress.com/2012/11/15/doneness-level-your-stea
red. After cooking and a brief resting period, the steak will be
tender and juicy.
A type of vinegar made from fermented rice or rice wine, used in http://www.wordnik.com/words/rice%20vinegar
Chinese, Japanese and Korean cooking.
Roasting is a form of dry-heat cooking that use hot, dry air to https://www.thespruce.com/roasting-and-baking-995496?_ga=2.553063
cook food. Like other dry-heat cooking methods, roasting
browns the surface of the food, which in turn develops complex
flavors and aromas. It's about cooking an item by enveloping it in
hot, dry air, generally inside an oven and at temperatures of at
least 300°F and often much hotter.
A rotating spit for cooking meats and poultry, also the shop or http://www.atomicgourmet.com/Atomic-Gourmet-Free-Online-Recipes/O
restaurant where spit-roasted meats are prepared and sold.
A mixture of fat (especially butter) and flour used in making https://en.oxforddictionaries.com/definition/roux
sauces.
Egg yolks and water cooked until creamy, may be used as a sweet http://www.thebakerynetwork.com/french-culinary-baking-terms
sauce.
This is the most basic of the egg and oil emulsified sauces. The http://www.theodora.com/food/culinary_dictionary_food_glossary_h.ht
only flavoring is fresh lemon juice. This sauce must be kept
warm, as excessive heat will cause it to break. Because this is
kept warm, it is not safe to keep it for long periods of time and
should never be reused from another meal period.
A deep, round pan with straight sides, usually with a handle and http://dictionary.cambridge.org/dictionary/english/saucepan
a lid, used for cooking things over heat.
It refers to a form of dry-heat cooking that uses a very hot pan https://www.thespruce.com/what-is-sauteeing-995497
and a small amount of fat to cook the food very quickly. Like
other dry-heat cooking methods, sautéeing browns the food's
surface as it cooks and develops complex flavors and aromas.
To brown food, usually meat, quickly over very high heat to seal http://www.theodora.com/food/culinary_dictionary_food_glossary_s.htm
in juices. Thus, seal is often used interchangeably with sear.
Searing can be done under a broiler, in a skillet, or in a very hot
oven.
The substances added to other foods to enhance their flavor and http://www.recipetips.com/glossary-term/t--35093/seasoning.asp
smell, such as salt, pepper, herbs, spices, oils, and vinegars to
name a few.
Once applied to any metal cooking vessel that has a handle, the http://www.atomicgourmet.com/Atomic-Gourmet-Free-Online-Recipes/O
term has come to apply, in the U.S., to a metal (usually cast iron)
frying pan.
To remove fat or floating matter from the surface of a liquid with http://www.atomicgourmet.com/Atomic-Gourmet-Free-Online-Recipes/O
a spoon or ladle.
An electric cooking pot that is used especially for cooking foods https://www.merriam-webster.com/dictionary/slow%20cooker
at a relatively low temperature over a long period of time
To cook (food) quickly by cutting into small pieces and stirring http://www.dictionary.com/browse/stir-fry
constantly in a lightly oiled wok or frying pan over high heat: a
common method of Chinese cookery.
A long, cylindrical, boneless cut of meat from the loin section of http://www.recipetips.com/glossary-term/t--34774/tenderloin.asp
beef, pork, veal, and lamb. The Tenderloin extends from the rib
cage to the pelvis. It is very tender and is one of the most
desirable cuts of meat, although it is very expensive and lacks
the flavor of other, less tender cuts.
The culinary process used to give body to a liquid. The French http://www.atomicgourmet.com/Atomic-Gourmet-Free-Online-Recipes/O
word for thickening is "liason". There are several methods
depending on the ingredients used.
A metal container without a lid used for cooking food in the http://dictionary.cambridge.org/dictionary/english/tin
oven.
The removal of the beard from shell fish. http://www.thebakerynetwork.com/french-culinary-baking-terms
To cut food, usually meat, fish, or poultry, evenly down the http://www.atomicgourmet.com/Atomic-Gourmet-Free-Online-Recipes/O
center but not completely through. The two halves are then
opened flat and grilled, sautéed or stuffed and rolled to be
roasted.
Fold The mixing of a light airy mixture with a heavier one. The http://www.thebakerynetwork.com/french-culinary-baking-terms
two are blended together with a spatula or spoon in a gentle
motion, combining the mixture without loosing any air.
To cut meat into joints (the place where two bones are http://www.ldoceonline.com/Cooking-topic/joint_2
connected).
To expose foods to smoke from a wood fire, using select woods, http://www.atomicgourmet.com/Atomic-Gourmet-Free-Online-Recipes/O
for a prolonged period of time. Traditionally used for
preservation purposes, smoking is used as a means of adding
natural flavors to food.
A soup or sauce made of chicken, veal, or fish stock and cream https://www.merriam-webster.com/dictionary/velout%C3%A9
and thickened with butter and flour
Que se cierra de tal modo que no deja pasar el aire u otros http://dle.rae.es/?id=KDbHSLX
fluidos.
La carne está sellada por fuera y completamente roja por dentro. http://www.gastronoming.com/2015/10/18/puntos-de-coccion-la-carne
46/52 grados C, 3 minutos de cocción.
Preparar un manjar por la acción directa del fuego o la del aire http://glosarios.servidor-alicante.com/glosario-gastronomia/asar
caldeado. Tostar, abrasar. Cocinar un género en el horno, parrilla o
asador con grasa solamente de forma que quede dorado
exteriormente y jugoso en su interior. Someter carne, pescado,
aves, etc. a calor seco, parrilla o plancha solamente con poca
grasa de forma que la vianda quede dorada el exterior y jugosa
por dentro. Es preferible hacerlo en asador abierto, directamente
sobre el fuego, que en el horno.
Guarnición de verdura cortada muy fina para aderezar una sopa o http://glosarios.servidor-alicante.com/glosario-gastronomia/chiffonada
ensalada. Guarnición para sopas, compuesta por hojas de lechuga
y acederas cortadas en juliana y fundidas con manteca.
Los chowders son un tipo de sopas, habitualmente de pescado y http://gourmetymerlin.blogspot.cl/2008/11/clam-chowder.html
marisco y casi siempre ligadas con leche/nata y espesadas con
harina típicas de la costa de Nueva Inglaterra.
El slow cooker tiene dos partes: una carcasa de metal con http://www.crockpotting.es/olla-de-coccion-lenta/
alimentación eléctrica y un recipiente extraíble de material
cerámico con tapa.
La carcasa se enchufa a la corriente eléctrica y se calienta
mediante unas resistencias internas. El calor se transmite a la olla
extraíble, que reposa en su interior, permitiendo cocinar
mediante una temperatura que sube de manera lenta y gradual
hasta alcanzar, tras un período prolongado de funcionamiento, un
máximo entre 95 o 100ºC.
Para dar un tono dorado a las masas, tener presente que si se http://gastronomia.laverdad.es/trucos-almirez/247-pintar-huevo.html
pincela con la yema del huevo, se obtiene un tono más oscuro. Si
se pincela con el huevo entero, se obtiene un color más claro y
brillante. Siempre conviene unir una pizca de sal, para que ayude
a amalgamar el batido.
http://www.archiexpo.es/fabricante-arquitectura-design/parrilla-salama
Crema pastelera hecha con agua, limón y azúcar glasé, que se http://glosarios.servidor-alicante.com/glosario-gastronomia/fondant
utiliza para bañar tartas y pasteles.
Cubrir los alimentos o preparados con una capa líquida que http://www.mis-recetas.org/pages/Alimentos/diccionario_gastronomico
permite dorar el alimento e impregnarle en su superficie un sabor
determinado ya en horno.
Es una salsa elaborada con caldo oscuro y una salsa roux oscura. https://www.ecured.cu/Salsa_espa%C3%B1ola
Es una de las principales salsas de la cocina Internacional. El
principal objetivo de una salsa es el de servir de
acompañamiento. Según la textura, el aroma, el sabor una salsa
puede acompañar a un plato tanto crudo como perfectamente
cocinado, frío o caliente.
Someter a altas temperaturas de calor seco que proviene http://solesin.com/cocina/metodos-de-coccion.htm
generalmente de abajo.
Kosher es una palabra que deriva del hebreo Kashrut que significa https://www.sabrosia.com/2012/05/que-son-los-alimentos-kosher/
“puro”. Por lo tanto, si aplicamos la palabra Kosher al ámbito de la
comida y la alimentación nos referimos a alimentos puros, aptos
en cuanto a seguridad alimentaria y calidad, para ser consumidos
por judíos.
El azúcar negro es cocida a 350ºC con leche de cal y cal viva. Así, http://www.diaadia.com.ar/tu-salud/azucar-negra-rubia-y-blanca-todas
se destruyen todas las vitaminas, las enzimas y los minerales
orgánicos. Luego, se blanquea mediante tratamientos con ácido
carbónico y anhídrido sulfuroso. El producto así obtenido es el
azúcar rubia.
El licopeno es un pigmento vegetal, soluble en grasas, que aporta http://www.quimica.es/enciclopedia/Licopeno.html
el color rojo característico a los tomates, sandías y en menor
cantidad a otras frutas y verduras.
Sellada por fuera y con un 50% de color rojo en el interior. 55/60 http://www.gastronoming.com/2015/10/18/puntos-de-coccion-la-carne
grados C, 7/8 minutos de cocción.
Líquido que resulta de cocer azúcar en agua sin que se formen http://glosarios.servidor-alicante.com/glosario-gastronomia/jarabe
hilos. Almíbar, sirope
Bistec de carne picada preparado con huevo, ajo, perejil, etc. Que http://glosarios.servidor-alicante.com/glosario-gastronomia/hamburgue
puede servirse con diferentes guarniciones.
Se conoce como ave de corral a aquel animal con alas que puede http://conceptodefinicion.de/aves-de-corral/
ser domesticado con gran facilidad, la cría de este tipo de animal
es aplicado para proveer alimentación bien sea por su carne o por
los productos que genera, por ejemplo los huevos.
Sellada por fuera y con un 75% de color rojo en el interior. 52/55 http://www.gastronoming.com/2015/10/18/puntos-de-coccion-la-carne
grados C, 6 minutos de cocción.
Se asa sin tapa, sólo con grasa, es una cocción por concentración http://solesin.com/cocina/metodos-de-coccion.htm
y se debe formar una costa dorada, se puede hacer en placa o en
brochetas.
http://cocinillas.elespanol.com/2013/10/sarten-de-hierro-primeros-pas
El slow cooker tiene dos partes: una carcasa de metal con http://www.crockpotting.es/olla-de-coccion-lenta/
alimentación eléctrica y un recipiente extraíble de material
cerámico con tapa.
La carcasa se enchufa a la corriente eléctrica y se calienta
mediante unas resistencias internas. El calor se transmite a la olla
extraíble, que reposa en su interior, permitiendo cocinar
mediante una temperatura que sube de manera lenta y gradual
hasta alcanzar, tras un período prolongado de funcionamiento, un
máximo entre 95 o 100ºC.
Espesar es la acción que se realiza para hacer más densa una http://www.mis-recetas.org/pages/Alimentos/diccionario_gastronomico
preparación. En gastronomía se suele espesar los fondos de
cocción o las salsas.
Que se cierra de tal modo que no deja pasar el aire u otros http://dle.rae.es/?id=KDbHSLX
fluidos.
Hacer rebanadas algo o de algo; Cortar o dividir algo de una parte http://dle.rae.es/?id=VJAgnTF
a otra.
Salsa hecha con un caldo al que se agrega un fondo rubio para http://glosarios.servidor-alicante.com/glosario-gastronomia/veloute
espesarlo. Tiene un aspecto aterciopelado de ahí su nombre.
EL bisque y no LA bisque.
Conocido como "blood sausage" o "black
pudding" en Irlanda o como "prieta" en Chile.
Escalfar
Es necesario reducir la mezcla para Pese a que reducir siempre tiene como objetivo
que esta espese. esperar una mezcla, no siempre es necesario usar
la técnica de reducción para espesar.
Picar el cilantro; Picar el perejil; Este tipo de corte se refiere a uno menos
Picar la albahaca. uniforme que "dice" que en la lengua de origen
se entiende como cortar en cubos o en una forma
definida. Este tipo de corte suele usarse con
Deshuesar el pollo; Deshuesar la aromáticos o hierbas.
También pueden deshuesarse frutas, esto se
pierna de cordero; Deshuesar la refiere a quitarles la parte donde tienen las
manzana. semillas. Existen distintas técnicas de deshuesado
según el producto.
http://www.greatbritishchefs.com/recipes/beetroot-chutney-recipe
https://cooking.nytimes.com/recipes/1015819-chocolate-chip-cookies
https://cooking.nytimes.com/guides/40-how-to-make-soup