DIFINATIONS 法式烹饪术语

ANGLAISE 1. Mixture made up of whole egg, oil, water, salt and pepper used to help coat in flour and breadcrumbs. 2. To cook in boiling water(potatoes).

AU JUS Preparation served with its natural cooking juices.

BAIN-MARIE (AU) A hot water bath; a way of cooking or warming food by placing the container in a larger recipient of very hot water, such as preparations which must not cook over direct heat, for  keeping delicate sauces hot and for melting chocolate.

BARDER To cover or wrap a piece of meat, poultry and occasionally fish with a very thin piece of pork fat in order to protect it and baste during the cooking in order to prevent it from drying out.

BATONNET Cut into sticks, 5mm*5mm*6 to 7.5cm long. (eg. vegetables)

BAVAROIS Bavarian cream. Cold dessert made from creme anglaise, set with gelatin and whipped cream.

BECHAMEL White sauce made from mild and white roux. One of basic sauces of classic cuisine. Named after Louis XIV, head waiter although there is no proof that he created it.

BEURRE Butter: product obtained by churning milk or cream. There are several different types of butter:
BEURRE DEMI-SEL (Lightly salted butter; contains up to 5% salt).
BEURRE FERMIER(Farm-fresh butter).
BEURRE LAITIER(Dairy made butter).
BEURRE PASTEURISE(Factory produced and pasteurized).
BEURRE SALE(Salted butter, contains up to 10% salt maximum).
BEURRE SEC(Dry butter; minimum water content; the percentage of water can vary 5-8% depending on the quality of butter).

BEURRE BLANC Butter based sauce made from a reduction of dry white wine, vinegar and shallots. Mainly served with poached or grilled fish.

BEURRE CLARIFIE Clarified butter; a process of gently melting the butter in order to skim off the impurities that float to the top and the whey which sinks to the bottom.

BEURRE EN POMMADE Softened butter (not melted).

BEURRE MANIE Butter mixed with an equal amount of flour used to thicken sauces.

BEURRER 1. To lightly coat a container with butter in order to prevent sticking. 2. To add butter to a sauce or dough.

BISQUE Type of soup usually made from a shellfish base.

BLANC(UN) Cooking liquid or water, flour and lemon juice used to prevent vegetables such as artichokes, celery root or salsify from discoloring.

BLANCHIR 1.To blanch; to place vegetables or meats in cold water and then bring to a boil (or to plunge in boiling water) in order to precook, soften, or remove an excess of flavor (acidity, saltiness, bitterness).  2. The process of incorporating sugar and eggs together until light in color.

BOUQUET GARNI A mixture of herbs(thyme, bay leaf, celery stalk, parsley stems) enclosed in the green portion of a leek used to flavor dishes during their cooking.

BRAISER To braise; to cook a meat in a covered dish in or over gentle hear with a little liquid and usually on a bed of vegetables cut into brunoise (braising stock).

BRIDER To truss; to tie a bird before cooking in order for it to keep its shape during cooking.

BRUNOISE Vegetables cut into very small regular cubes, about 2*4mm.

CARAMELISER 1. To caramelize; to coat a mold with cooked sugar. 2. To cook sugar until dark to be used in other preparations ( to coat, to make a sauce).

CHINOIS China cap sieve; a fine conical strainer.

CONSOMME Clear bouillon made from meat, fish or vegetables, served hot or cold, usually clarified.

COURT-BOUILLON A cooking liquid composed of water, aromatic vegetables and sometimes white wine vinegar in which fish is cooked or certain dishes using meat.

DEGLACER To deglaze; to dissolve the substance attached to the bottom of a pan with liquid.

DEGORGER 1. To degorge; to soak an ingredient in cold water in order to remove blood, salt or impurities. 2. To lightly salt vegetables in order to extract the maximum amount of water.

DEGRAISSER To degrease; to remove excess fat from a food or the surface of a sauce.

DORER To brush with beaten egg or egg yolk in order to give a deep color and shine.

DORURE Eggwash; beaten egg or egg yolk, with water and/or salt added, used to color doughs just before cooking.

EBARBER 1. To debeard; to remove the fins and bones of fish. 2. To remove the filaments from poached eggs.

ECAILLER To scale; to remove the scales from fish.

EMINCER To cut into thin slices.

EMONDER or MONDER To skin; to remove the skin of certain fruits or vegetables (peaches, tomatoes) by plunging into boiling water.

FLAMBER 1. Flambe; to use a flame in order to remove the down from poultry. 2. To light alcohol in a preparation (e.g. Crepes suzette).

FONCER To line the bottom and sides of a mold or pan with dough.

FRAISER or FRASER A manner of mixing the dough evenly by smearing it with the fleshy part of the palm of the hand.

FUMET 1. Cooking aromas. 2. Sauce made from cooking juices. 3. Basic stock made from fish and used to make sauces.

GARNITURE Garnish; served as an accompaniment to a dish ( usually vegetables).

GLACER To glaze; to cover or coat pastries with a glaze.

GRILLER To grill; to cook on a grill.

INFUSER To infuse; place an element into simmering water and leaving it to sit in order to for the element to flavor the water (e.g. tea)

JULIENNE Cut into very fine strips (e.g. vegetables).

LARDONS A specific way of cutting slab bacon into small pieces, used to garnish both meat and fish.

MANDOLINE A sliver with several blades allowing various cuts and thicknesses of fruits and vegetables.

MEDAILLON Medallion; Round slice of meat, fowl, fish or crustacean, served hot or cold.

MONTER 1.To mount; to whisk (egg white, cream) to incorporate a and increase the volume. 2. To add butter to a sauce in small pieces.

PARER To trim; to remove the nerves or excess fat from meat, fish or to remove the damaged or inedible portions of fruit and vegetables, before cooking or serving.

PASSER To strain; generally using a strainer or china cap sieve.

POCHER To poach; to cook in barely simmering water.

ROUX A mix of flour and an equal amount of fat (usually butter. There are 3 types of roux that vary in color depending on how long they cook: white, blond and brown)

SABLAGE To rub fat into flour until evenly distributed- stop rubbing when the mixture resembles fine breadcrumbs.

SAISIR To seize; to quickly color over very high heat at the start of cooking.

SALAMANDRE A salamander; broiler; the upper heating element in an oven or a professional appliance used to brown foods.

SAUTER To saute; to cook with coloring over high heat, stirring constantly in order to prevent sticking.

SUER To sweat; to gently cook vegetables in a little fat without coloring in order to bring out their flavor.

TOURER To turn; term used to refer to the process of rolling and folding the butter into a dough (puff pastry, croissants).

TOURNER 1. To turn; to give certain vegetables a regular long shape using a knife. 2. To mix ingredients together by mixing in a circular motion.