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| A French term which means "almost dry."A rough measurement usually used for sauce-making, i.e. when a liquid, such as wine, is added to a hot pan evaporates. Au sec is the liquid remaining. |
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| Literally, “stick” or “small stick.” Items cut into pieces somewhat larger than allumette or julienne; ¼” X ¼” X 2 to 2 ½” is the standard. |
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| To cook an item briefly in boiling water or hot fat before finishing or storing it. This will set the color and can make the skin easier to remove. |
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| A small bundle of herbs tied with string, used to flavor stocks, braises, and other preparations. Usually contains bay leaf, parsley, thyme, and possibly other aromatics, such as leek and celery stalk. |
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| A liquid made by cooking vegetable, meat, seafood, or poultry in water for a period of time; used as a base for soups and sauces. |
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| A small dice; 1/8” square is the standard. For a brunoise cut, items are first cut in julien, then cut crosswise. For a fine brunoise, 1/16” square, cut items first into fine julienne. |
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| In French, buerre manie means “kneaded butter.”The paste is made by working usually equal parts of butter and flour together so that the butter completely encases each grain of flour.When the buerre manie is added to a sauce or stew, the butter melts, releasing the flour and promoting thickening. Using buerre manie will eliminate clumping, since the flour is not added in a solid mass. |
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| Removing solid impurities from a liquid (such as butter or stock. Also, a mixture of ground meat, egg whites, mirepoix, tomato puree, herbs, and spices used to clarify a stock for consommé. |
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| To pound or chop coarsely. Usully refers to tomatoes that have been pelled, seeded and chopped. |
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| To use a liquid, such as wine, water, or stock, to dissolve food particles and/or caramelized drippings left in a pan after roasting or sautéing. |
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| To skim the surface of a cooking liquid, such as a stock or sauce. This is more easily done by placing the pot off-center on the burner and skimming the impurities as they collect on one side of the pot. |
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| A mixture of two or more liquids, one of which is a fat or oil and the other of which is water-based, so that tiny globules of one are suspended in the other. This may involve the use of stabilizers, such as egg or mustard. Emulsions may be temporary, permanent, or semipermanent. |
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| Fumets that are based upon highly aromatic vegetables such as celery or mushrooms. |
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| Reduced stock; ice cream; icing. |
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| Vegetables, potatoes, or other items cut into thin strips; 1/8 x 1/8” x 1 to 2” is standard. Fine julienne is 1/16 x 1/16 x 1 to 2” |
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| A mixture of egg yolks and cream used to thicken and enrich sauces. Also, loosely applied to any appareil used as a thickener |
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| a mixture of chopped aromatic vegetables – usually two parts onion, one part carrot, and one part celery – used to flavor stocks, soups, braises, and stews. |
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| Literally, “put in place.” The preparation and assembly of ingredients, pans utensils, and plates or serving pieces needed for a particular dish or service period. |
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| This step is employed to enrich any brown sauce. Cold or room-temperature butter is swirled or whisked into the sauce just before serving. This final addition give the sauce a bit of body as well as a rich flavor and mouthfeel. |
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| To coat with sauce. Also, thickened. |
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| To caramelize an item by sautéing; usually refers to a tomato product. |
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| A method in which items are cooked gently in liquid at 160 to 180 degrees F (70-82 degrees Celsius). |
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| To melt fat and clarify the drippings for use in sauteing or parcooking. |
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| a mixture of fat and flour heated and used as a basis for sauces. |
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| To maintain the temperature of a liquid just below boiling. Also, a cooking method in which items are cooked in simmering liquid. |
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| This technique is used when you do not have a prepared veloute or béchamel to use as the liquid for a cream soup. It also eliminates the need for a separately prepared roux. You can use the singe method to prepare a variety or soups, sauces, stews, and braises. |
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| Is a technique usually used for vegetables. Term refers to a rapid change in temperature, usually caused by plunging food into ice bath. Most often used with boiled or steamed veggies, particularly the green kind. |
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| To cook over low heat in a small amount of fat, usually in a covered pan or pot. Often used to describe the way aromatic vegetables such as onions, carrots and celery are cooked prior to adding other ingredients. The objective in sweating vegetables is to soften them and release the moisture in them, not to brown them. This release of moisture is how the term "sweat" gets its name. |
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