correct foods dictionary

8/8/2019 Correct Foods Dictionary

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Al dente| Au jus

Al dente (all-dan-tay) adjective refers to the desired texture of cookedpasta in Italian cooking. It literally means "to the tooth". When thepasta is cooked al dente, there should be a slight resistance in thecenter when the pasta is chewed.

Image showing al dente

Allumette (al-yoo-met) verb- basis knife cut measuring inch x inch x 2 inches.

Image showing Allumette

_ _Au jus ( o zhus`) adjective- dish served with the natural juices or gravy.

Image showing Au jus


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Barnaise| Bouquet garni

Barnaise (bahr- naz) noun- a sauce which contains egg and herbs.

Image showing Barnaise

Beurre manie (bare-mahn-yay) noun- is a paste made from flour andbutter which is used as a sauce thickener.

Image showing Beurre manie

Blanch (blahnch) verb- to scald or parboil (meat or vegetables) so asto whiten, remove the odor, prepare for cooking by other means.

Image showing blanching
http://en.mimi.hu/gastronomy/paste.htmlhttp://en.mimi.hu/gastronomy/flour.htmlhttp://en.mimi.hu/gastronomy/butter.htmlhttp://en.mimi.hu/gastronomy/sauce.htmlhttp://en.mimi.hu/gastronomy/thickener.htmlhttp://en.mimi.hu/gastronomy/paste.htmlhttp://en.mimi.hu/gastronomy/flour.htmlhttp://en.mimi.hu/gastronomy/butter.htmlhttp://en.mimi.hu/gastronomy/sauce.htmlhttp://en.mimi.hu/gastronomy/thickener.html


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Bouquet garni (boo-kay-gahr-nee) noun- a bunch of herbs that areeither tied together or placed in a cheesecloth bag and used toflavour soups, stews or broth.

Image showing a Bouquet garni

Chiffonade| Cryorac


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Chiffonade (shif-uh-neyd) noun- finely shredded leaf vegetables usedas a base for a dish or as a garnish.

Image showing Chiffonade

Chop verb - to cut foods into squares, usually about 1/2 " in diameter.The squares do not have to be perfectly equal, but shouldapproximate the same size in order to cook evenly.

Image showing chopped vegetables

Clarify(klar-uh-fahy) verb- the act of preparing something (as food) bythe application of heat.

Image showing Clarifying


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Dice

Dice (dise) verb- to cut food into cubes (the shape of dice in a game),which are more or less even.

Image showing dices


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Emince

Emince (e-mense) verb- a term used to describe meat, vegetables, or fishsliced very thinly, placed in an earthenware dish and simmered in addedsauce.

Image showing Emince


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Garnish| Goujonette

Garnish (gahr-nish) noun- An edible embellishment added to a

prepared food or drink for decoration or added flavor.

Image showing Garnishes

Goujonette (goo-juh-net) noun- a small strip of fish or chicken,coated in bread crumbs and deep fried.

Image showing Goujonette

Julienne


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Julienne (joo-lee-en) verb- cutting fruits or vegetables into very thin

strips.

Image showing Julienne


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Liaison

Liaison (lee-ey-zawn) adjective- the process of thickening a sauce, soup, orstew.

Image showing Liaison


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Marbling| Mirepoix

Marbling (mahr-bling) verb- the intermixture of fat with lean in a cut ofmeat, which contributes to flavor and tenderness.

Image showing Marbling

Marinade (mar-uh-neyd) noun- a seasoned liquid, usually of vinegar orwine with oil, herbs, spices, in which meat, fish, vegetables, are steepedbefore cooking.

Image showing Marinade


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Marinate (mar-uh-neyt) verb- to coat or immerse foods in an acidic-based liquid or dry rub, to tenderize and flavor before cooking.

Image showing meat being marinated

Mince (mins) verb- to chop or cut in very small pieces.

Image showing mincing

Mirepoix (mir-pwah) noun- mixture of finely chopped carrots, celery, andonions, fried in butter and used to flavour meat dishes.

Image showing Mirepoix


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Pate| Puree

Pate (pah-tey) noun- a paste or spread made of pured or finelychopped liver, meat, fish, game served as an hors d'oeuvre.

Image showing Pate

Paysanne (pay-sahn) verb- to cut food into thin squares measuringapproximately 1/2 x 1/2 x 1/8 inch in dimension.

Image showing Paysanne

Pilaf (pi-lahf) noun -a steamed rice dish often with meat, shellfish, orvegetables in a seasoned broth.

Image showing Pilaf


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Rigor mortis| Roux

Rigor mortis (rig-er-mawr-tis) noun- stiffening of muscle that occurs

after death. As the flow of blood ceases, anaerobic metabolism leadsto the formation of lactic acid and the soft, pliable muscle becomesstiff and rigid. If meat is hung in a cool place for a few days(conditioned), the meat softens again. Fish similarly undergo rigormortis but it is usually of shorter duration than in mammals.

Image showing rigor mortis

Roux (roo) noun- a cooked mixture of butter or other fat and flourused to thicken sauces and soups.

Image showing Roux


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Saut

Saut (soh-tey) adjective- cooked or browned in a pan containing a

small quantity of butter, oil, or other fat.

Image showing Saut


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Temper | Trussing

Temper (tem-pur) verb- is to gently heat egg yolks before adding to ahot sauce by adding a small bit of the sauce and beating well. Thistechnique prevents curdling.

Image showing temper

Tourne an oblong-shaped cut for vegetables such as carrots,potatoes or squash that provides a distinctive and consistentappearance to the food item being served.

Image showing Tourne Cut

Tranche (trawnch) adjective - from the French for slice, portion or batch.

Image showing Tranche


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Trussing (truhs-ing) noun- to fasten or bind the wings and legs of (a fowl)before cooking to keep them in place.

Image showing Trussing


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Zest

Zest (zest) noun- the outer skin of an orange or a lemon when it isused to give flavour in cooking.

Image showing Zest


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