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Old 03-15-2009, 05:05 PM   #1
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Need help defining some cooking terms

Hey, I am doing a homework assignment for school, and there are a couple of the terms I do not know and could not find online, so if anyone could help me that would be great.


cull fat

Reduce by

Reduce to


I think reduce by ae is until almost dry, but I am not 100% sure. The other two I have no idea what they mean.

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Old 03-15-2009, 05:27 PM   #2
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Those typographical symbols didn't translate well when you posted your message. Could you spell them out for us?
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Old 03-15-2009, 05:36 PM   #3
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Those are the correct symbols.
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Old 03-15-2009, 05:53 PM   #4
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I suspect that the cull fat you mean caul fat. This is the fat that surrounds the organs, particularly the stomach. I have no idea what the other terms would mean
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Old 03-15-2009, 06:03 PM   #5
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thanks for caul fat definition.
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Old 03-15-2009, 06:03 PM   #6
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Or "cull fat" could mean to remove it, either by cutting it off meat or by allowing it to separate from the juices and skimming it.

"Reduce by" and "reduce to" are generally instructions when making things like sauces. For example, "reduce by half" would mean to boil a liquid until only half remained (e.g., boil a cup of wine until only cup is left). "Reduce to" is similar: "reduce to one tablespoon" would mean to boil something until only 1 tablespoon remained in the pan.

BUT, whether that's what's intended with those strange scientific notations attached is anybody's guess.
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Old 03-15-2009, 06:52 PM   #7
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I need help with a couple of more terms


artisan food

cremaux

sand bagger (the cooking definition)
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Old 03-15-2009, 08:09 PM   #8
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Sweety, if this is homework, we shouldn't be helping you. Obviously you must have a book that you can look at if it's homework, teachers don't generally send you off blind with no hope of finding the answers.

I know I'm not the only one that feels this way, I've seen many posters protest doing someone's "homework" for them.
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Old 03-15-2009, 09:34 PM   #9
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I have a cooking text book, a baking text book, and a food dictionary and none of those terms are in there. My teacher did not come up with this list from words in a textbook. He came up with the terms based on the menu at the our restaurant. The class I am in right now is cooking in the student run restaurant.
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Old 03-15-2009, 09:34 PM   #10
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I think artisan foods are trendy new things produced by specialists in limited quantities...

And I've seen that word "cremaux" used with "chocolate" on dessert menus...

Just curious - what school do you attend?
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