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French Cooking Terms
Terms relating to cooking principles, equipment, and food items
46
Culinary Art
02/06/2010

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Term
Appareil
Definition
basic preparations (e.g. bread crumbs, clarified butter, etc.)
Term
Au jus
Definition
natural juices of cooked meats
Term
Batonnet
Definition
shaped cut 2" x 1/2" x 1/2"
Term
Beurre Blanc
Definition
butter sauce with white wine
Term
Beurre Manie
Definition
"raw roux" preparation of small chunks or pea-size balls of butter rolled in flour; used to thicken sauces
Term
Concasse
Definition
blanched, peeled seeded, diced (usually tomatoes); implies further cooking
Term
Coulis
Definition
fruit/vegetable puree used as a sauce
Term
Court Bouillon
Definition
"short stock"; flavorful liquid used for poaching
Term
Cuisson
Definition
"to cook"; flavorful liquid resulting from cooking
Term
Deglacer
Definition
to deglaze; remove fond from pan bottom with liquid
Term
Degraisser
Definition
to defat liquid, as in a stock
Term
Demi-glace
Definition
1. brown beef stock reduced by 1/2; 2. brown beef stock and red wine reduced by 1/3 to lie; 3. Espagnole/brown beef stock reduced by 1/2
Term
Desosser
Definition
debone
Term
Dorer
Definition
brush with egg wash to promote browning
Term
Duchesse
Definition
style of potatoes; mashed with egg yolks
Term
Ecumer
Definition
skim impurities from stock
Term
Etuver
Definition
slow stewing technique; no color
Term
fond
Definition
"base" or stock; caramelized bits stuck to bottom of pan
Term
Beurre Fondu
Definition
melted butter (generally 90f-100f)
Term
Gastrique
Definition
caramelized sugar and acid used as sauce accompaniment
Term
Gratiner
Definition
top brown
Term
Huile
Definition
oil
Term
Julienne
Definition
shaped cut 2" x 1/8" x 1/8"
Term
Lardon
Definition
cubed, blanched piece of pork; typically used as flavoring or garnish
Term
Legume
Definition
"vegetables" aka Palses; beans, peas, lentils
Term
Liaison
Definition
yolks and cream added to end of cooking to provide/improve mouthfeel
Term
Lie
Definition
consistency of a liquid to coat back of metal spoon
Term
Monter au beurre
Definition
finishing technique for sauces; whisk in whole butter
Term
Nappe
Definition
coating of a food with a lie sauce
Term
Papillote
Definition
"paper sheet"; wrap foods in paper and bake
Term
Pate (pr. pot)
Definition
pastry, raw dough
Term
Pate (pr. pa-tay)
Definition
en croute
Term
Paupiette
Definition
scallopini; thin slices of raw meat
Term
Pluche
Definition
sprig
Term
Poeler
Definition
similar to braising; seared, covered, finished in oven
Term
Au Pointe
Definition
"to the point (of being done)"; perfect doneness
Term
Reduire
Definition
to reduce
Term
Rissoler
Definition
caramelize in hot fat
Term
Rondelle
Definition
aka vichy cut; disk shaped cut
Term
Roux
Definition
equal parts flour and fat; cooked; white, blond, brown
Term
Saute
Definition
"to jump"; cook in pan over high heat, low fat, small food products
Term
Tamis
Definition
drum seive
Term
Tourner
Definition
shaped cut; seven-sided like football; potato most common
Term
Veloute
Definition
mother sauce; white stock+blond roux
Term
Nage
Definition
court bouillon used as light sauce or broth for fish
Term
Risotto
Definition
cooking method in which grains are lightly sauteed in butter and then a liquid is added gradually; misture constantly stirred while simmering