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 Ammonium is a carbonic dough ripper.
Bouquet - parsley, dill, celery in a bunch.
Bath water - metal dishes with a grate at the bottom, filled with hot water. & the utensils are placed in a saucepan with food for cooking or for keeping hot.
Meringue - egg whites, beaten with sugar (1: 2) and dried in the oven.
Blanching is the process of scalding with boiling water, steam.
Sheep - a dish for serving pancakes, meat, fish dishes in sauce.
Knock out - stir, knead.
Broom - a special jolly made of wire rings for whipping eggs and cream into a foam.
Veselka is a wooden spatula for stirring sauces and some types of dough.
Beat - increase in volume, bring to a fluffy mass.
Side dish is an additional product to the main dish.
Rumble - a vessel with holes for washing vegetables, fruits, throwing back pasta and making white bread crumbs.
Croutons are slices of white bread dried in the oven.
Dry perfume - a dried, mashed and sifted mixture of spices - flavoring products of plant origin, giving food, products a pleasant taste and smell.
Colander - a mesh vessel with a handle for washing and discarding cooked flour products.
Gelatin is an edible glue made from bones, connective tissue of meat.
Jelly, lanspig - meat, fish or fruit jelly. It is used for aspic, dessert dishes, is part of some dishes.
Burnt sugar is burnt sugar dissolved in water.
Clean - clean from tendons and excess fat (about meat).
Marinate - subject to processing in a marinade to give a special taste, smell and soften the muscle tissue of meat for several hours.
Greens - leaves of parsley, dill, lettuce, celery (green onion does not apply to greens).
Dressing 1. - shape the bird, game by sewing, tying with twine.
2. - adding salt, sugar, vinegar, spices, oil, etc. to add flavor to the dish - bring to taste.
Tempering - the presence of unbaked dough in confectionery and baked goods, caused by a violation of the temperature regime during baking.
Lingering dough - can be caused by too long kneading the dough in a warm room, as well as a quantitative discrepancy between the components.
Ginger is the dried roots of a tropical tree that are used for stewing meats, making muffins, gingerbread, sauces, marinades, etc.
Kaisa - dried fruits of whole apricots, from which the seed is pre-squeezed.
Dried apricots — halves of sun-dried apricots, torn, pitted.
Kerry - powder of dried, mashed and sifted spices up to 12 names, including pepper. This is sometimes called a mixture of cinnamon and pepper. Curry is used in the preparation of sauces, vegetable, meat dishes in national cuisines of the world.
Batter is a batter into which pieces of a product are dipped for frying in boiling oil - deep fat.
Kieli - meat mass passed through a meat grinder and sieve, whipped with cream and egg white, formed into balls.
Cutlet mass - meat passed with bread 2 times through a meat grinder and diluted with milk with the addition of pepper, salt (meat - 74 g, bread - 18 g, milk - 22 g, pepper, salt).
Consistency - the degree of density, density of the product.
Gherkins are small pickled, canned cucumbers.
Kohler - the ruddy color of the surface of the product after frying, baking and baking.
Cooking is the art of preparing delicious, healthy and nutritious food.
Roots - root vegetables containing essential oils, carotenoids that impart aroma, color and taste to dishes (onions, carrots, parsley, celery).
The bowl is a vase for serving dessert dishes.
Beetroot paint - a decoction of brightly colored beets.
Boiling water is water boiling over high heat.
A corietic is a paper tube, rolled up in a cone-like shape. Serves for the release of cream when finishing dishes, products.
Lièzon is a mixture of eggs, salt, milk or water.
Sweet Leison - a mixture of eggs, milk or water with added sugar. It is used for the preparation of sweet dishes, casseroles, pastries and pastries.
Olives - the fruit of an olive tree of black or dark purple
color and green (unripe) - olives. A good seasoning for hodgepodge, villagers, salads. It is also used as an independent dish.
Pouch with confectionery tips - made of soft fabric, designed for depositing squeeze dough and cream of various shapes and patterns, depending on the type of tip - a metal tube.
Net is the weight of the refined product.
Throw back - strain through a colander.
Beat off - thinly beat off a portioned piece of meat with a hoe to give it the desired shape, reduce rigidity.
Dough - yeast diluted with warm water and seasoned with flour until thick sour cream.
The rim - it is obtained if the glass is lowered 0.5 centimeters into lemon juice, and then into powdered sugar or sand.
Stretch - a mixture used to clarify broths (caviar with proteins - fish, minced meat with proteins and blood - meat).
Purify fats - deep fat is purified in order to remove harmful impurities that negatively affect the human body, to improve the quality of deep fat after its use. To do this, fats are boiled with milk or a milk-water mixture, defended in the cold and, when the fat hardens, it is removed. Fat resembling a circle is stripped from the bottom, and the liquid with harmful impurities is disposed of. If necessary, the fat cleaning is repeated. But it is better to use deep fat 'once.
Breading - covering the surface of the product with a layer of flour or crackers.
Breading - to give a special crispy crust, juiciness of the product, a beautiful appearance and improve the taste.
Sauteed - light roast without color change.
Pai - potatoes, cut into thin strips, deep-fried.
Dust with flour - sprinkle a thin layer of flour on the surface of the table top, the walls of the vessel.
Pikuli are small salted, canned cucumbers 4-5 centimeters long.
Simmering - bringing to readiness over a fire in a saucepan under a lid in its own juice or in a small amount of liquid.
Boil - cook over low heat, avoiding boiling.
Semi-finished product - a product that has undergone primary processing and is ready for heat treatment.
Profiteroles - nuts made from choux pastry or mashed potatoes. Serve with broth, and potatoes as a side dish for main courses.
Molasses is a product obtained by saccharification (hydrolysis) of starch with dilute acids, followed by filtration and boiling of the syrup.
Chef's needle is a thin metal needle used to determine if meat is cooked. If she freely enters it, the dish is ready.
"Shirt" - a thin layer of jelly, on which the drawing is laid - the decoration of the jellied dish.
Corrugated knife - a knife with a corrugated blade for creating patterns on the surface of the cut product.
To have "bouquets" - to put in small "slides" vegetable garnish, taking into account the color scheme.
Reagan - Basil, a fragrant spice, an annual plant in the Labiata family.
Sago is a cereal made from sago tree trunk starch or artificial cereal made from potato or corn starch.
Asparagus - dessert vegetable culture, which is appreciated for its high taste. Contains vitamins, minerals. Asparagus is added to soups, sauces, boiled for main courses. Boiled, it is good with crackers sauce.
Juice is a concentrated meat juice released during frying with the presence of fat and particles of fried meat and curdled proteins, which is boiled with the addition of broth, strained, brought to taste, seasoned with oil and used to add to natural fried meat dishes.
Spices, herbs and seasonings are ingredients that are added to food to give it the best taste and aroma:
a) spices - pepper, bay leaf;
b) spices - salt, mayonnaise, olives, olives, vinegar, garlic;
c) spices - cloves, cinnamon, savory, vanilla, cumin, dill, nutmeg, saffron, capers, basil, mustard, cardamom, barberry, ginger.
Tartlet - a tartlet made of butter dough, prepared in a special mold.
Daganchik - dishes for serving dishes on hot coals, alcohol - "fire".
Thyme, million thyme. {Perennial shrub) - a fragrant plant. Prized for the presence of essential oils. Dried, threshed and sifted grass - used for making dishes from chicken, game, sausages, making tea, cocktails, used for pickling cucumbers.
Meatballs are minced meat products seasoned with finely chopped onions, salt, pepper, eggs and cut into balls weighing 15-20 grams.
Deep fat - a large amount of fat, heated to 170-180 °.
Fillet clean - soft part (pulp).
Wine glass - a large glass on a high stem for serving mineral and fruit water.
Zest - the outer colored layer of the pericarp of citrus fruits: lemons, oranges, tangerines, containing essential oils that cause the smell of the fruit. It is used for the preparation of drinks, confectionery and baked goods, sweet soups and sweet dishes.
Candied fruits are fruits boiled in sugar syrup and then dried or boned in granulated sugar. Candied fruits are widely used for the preparation of confectionery.
Saffron - dried stigmas of flowering plants. Used for tinting: in the confectionery industry - creams, in cooking - some soups, drinks, fruits.
Skimmer - for removing foam, taking out dumplings.
Shred - chop.
Greaves are fried slices of animal lard.
Karlov L., The man in the kitchen
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