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| (AH bay say) (lit: to lower) to roll a dough out with the aid of a rolling pin to the desired thickness |
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(AH bah)(lit: offal) internal organs of butchered animals sold mainly by stores specializing in this called "triperies." White offal: sweetbreads, feet, brains.
Red offal: heart, lungs, liver. |
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| (AH bah tee) (lit: giblets) feet neck, heads, wingtips, liver, gizzard, and heart of poultry. |
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| (ah BREE coh tay) (lit: to abricot) to cover a pastry with apricot glaze in order to give it a shiny appearance (see Nappage, Napper). |
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| (ah COH moh day) (lit: to accommodate) to prepare and season a dish for cooking. |
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| (ah SEE deef yay) (lit: at acidify) to add lemon juice or vinegar to fruits, vegetables, and fish to prevent oxidation |
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| (ah SEE doo lay) (lit: to acidulate) to make a preperation slightly acidic, tart or tangy by adding a little lemon juice or vinegar |
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| (AH foo tay) (lit: to hone) to refine the cutting edge of a knife blade using a sharpening stone |
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(AY gwee yet) (lit: small needle)
1. Long and narrow strip of meat cut from the breast of poultry (especially that of duck) and game birds.
2. A beef cut taken from the top of the thigh. |
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| (AY ghee zay) (lit: to sharpen) to maintain the cutting edge of a knife though the use of a steel (fusil). |
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(AH loo met) (lit: matchstick)
1. A type of savory petits fours (long rectangles of puff pastry). Covered with cheese or filled with anchovy.
2. Very thin sticks of potatoes that are deep-fried. E.g. pommes allumettes. |
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| (ON jay leek) the green stalk of an aromatic plant, most often candied in sugar. Used for decoration in pastry making. |
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(on GLEZ) (lit: English)
1. Mixture made up of whole egg, oil, water, salt and pettper; used to help coat in flour and breadcrumbs (paner à l'anglaise).
2. To cook in boiling water (potatoes, vegetables, rice, pasta). |
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| (AH plah teer) (lit: to flatten) flattening a piece of meat or fish in order to make it more tender and facilitate cooking or stuffing. |
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| (AH pah ray) (lit: apparatus) mixture of the principal elements of a final recipe (usually egg based). |
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