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| A plant, drug, or medicine yielding a fragrant aroma, as sage or certain spices and oils. |
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Bouquet Garni
[boh-key gahr-nee, boo-; Fr. boo-ke gar-nee] |
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Definition
| A small bundle of herbs, as thyme, parsley, bay leaf, and the like, often tied in a cheesecloth bag and used for flavoring soups, stews, etc. |
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Definition
| The kitchen organization system instituted by Auguste Escoffier. Each position has a station and well-defined responsibilities. |
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Definition
| A flavorful, aromatic liquid made by simmering water or stock with meat, vegetables, and/or spices and herbs. |
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Definition
| food that is finely diced into approx. 1/8-inch cubes; any food garnished with vegetables cut this way |
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Chiffonade
[shif-uh-neyd, -nahd] |
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Definition
| a mixture of finely cut vegetables, herbs, or the like, for use in soups, salads, etc. |
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Definition
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Definition
| To cut food into tiny cubes (about 1/8- to 1/4-inch). |
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Term
Garde manger
[gard-mahn-zhey] |
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Definition
| a chef or cook who supervises the preparation of cold dishes. |
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Julienne
[joo-lee-en; Fr. zhy-lyen] |
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Definition
ADJ: (of food, especially vegetables) cut into thin strips or small, matchlike pieces.
NOUN: a clear soup garnished, before serving, with julienne vegetables. |
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Definition
| To cut food into very tiny pieces. Minced food is cut into smaller, finer pieces than diced food. |
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Term
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Definition
1.) a flavoring made from diced vegetables, seasonings, herbs, and sometimes meat, often placed in a pan to cook with meat or fish.
2.) finely chopped vegetables, as onions and carrots, sometimes with meat, often used as a bed for meat that is to be braised. |
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Term
| Mise en place (miz ɑ̃ plas) |
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Definition
| the preparation of equipment and food before service begins |
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Term
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Definition
| to remove the outside covering, such as the rind or skin, of a fruit or vegetable with a knife or vegetable peeler. |
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| a cooked mixture of butter or other fat and flour used to thicken sauces, soups, etc. |
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| A flavored broth from meats, fish, shellfish, and vegetables. These are the basis of sauce and soup making. |
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Definition
| the part of the blade that goes into the handle |
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Definition
| flat square cut 3/4 x 3/4 x 3/4 |
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