Cooking Information
Cooking Terms
- Al dente: to the bite
- Blanch: to parbroil
- Charred: grilled or broiled until skin breaks
- Deglaze: to add liquid to a hot pan
- Dredge: to coat with flour
- Flambé: to flame
- Julienne: matchstick strips
- Reduce: to evaporate liquid by boiling
- Render: to melt fat
- Sear: to brown quickly
- Temper: to equalize two extreme temperatures
- Truss: to tie or secure
Food and Drug Administration Internal Cooking Temperatures (minimum)
- Beef--140°
- Fish--140°
- Lamb--140°
- Liver--140°
- Veal--145°
- Game--155°
- Ground beef--155°
- Pork--155°
- Poultry--165°
- stuffed Pasta--165°
- all stuffed meats-165°