cunlinary art vocabulary
Week 2
1. Aromatics - a food added to enhance the natural aromas of another food; aromatics include most flavorings; such as herbs and spices, as well as some vegetables.
2. Batonnet - A basic knife cut measuring ½ inch × ½ inch × 2½-3 inches.
3. Bouquet Garni - Herbs, typically encased in a cheesecloth bag, used for flavoring a stew or soup.
4. Brigade System - The order of the kitchen.
5. Broth - a flavorful liquid obtained from the long simmering of meats and/or vegetables.
6. Brunoise - Soup consisting of meat or vegetable chunks, and often rice, cooked in stock.
7. Chiffonade - to finely slice or shred leafy vegetables or herbs.
8. Demi-Glace – French for half glaze; a mixture of half brown stock and half brown sauce reduced by half.
9. Dice - To cut into cubes with six equal-sized sides
10. Entremetier - a person who is concerned with food preparation in terms of vegetables only.
11. Garde Manger – “Cold Kitchen”
12. Julienne - A basic knife cut measuring 1/16 inch × 1/16 inch × 2 inches.
13. Mince - To cut or chop into very small pieces.
14. Mirepoix - A combination of chopped carrots, celery and onions used to add flavor and aroma to stocks, sauces, soups aStand other foods.
15. Mise en Place – Everything is in its place.
16. Paysanne - “Country style”. Usually vegetables cut into thin 15mm round or square shapes.
17. Peel – Bitter side and sweet side
18. Remouillage - A weak stock made by resimmering bones that have been used to make stock once already.
19. Rondeau - A shallow, wide, straight-sided pot with two loop handles.
20. Roux - a cooked mixture of equal parts flour and fat, by weight, used as a thickener for sauces and other dishes; cooking the flour in fat coats the starch granules with the fat and prevents them from lumping together or forming lumps when introduced into a liquid.
21. Sachet d' epices - French for "bag of spices"; aromatic ingredients tied in cheesecloth bag and used to flavor stocks and other foods; a
1. Aromatics - a food added to enhance the natural aromas of another food; aromatics include most flavorings; such as herbs and spices, as well as some vegetables.
2. Batonnet - A basic knife cut measuring ½ inch × ½ inch × 2½-3 inches.
3. Bouquet Garni - Herbs, typically encased in a cheesecloth bag, used for flavoring a stew or soup.
4. Brigade System - The order of the kitchen.
5. Broth - a flavorful liquid obtained from the long simmering of meats and/or vegetables.
6. Brunoise - Soup consisting of meat or vegetable chunks, and often rice, cooked in stock.
7. Chiffonade - to finely slice or shred leafy vegetables or herbs.
8. Demi-Glace – French for half glaze; a mixture of half brown stock and half brown sauce reduced by half.
9. Dice - To cut into cubes with six equal-sized sides
10. Entremetier - a person who is concerned with food preparation in terms of vegetables only.
11. Garde Manger – “Cold Kitchen”
12. Julienne - A basic knife cut measuring 1/16 inch × 1/16 inch × 2 inches.
13. Mince - To cut or chop into very small pieces.
14. Mirepoix - A combination of chopped carrots, celery and onions used to add flavor and aroma to stocks, sauces, soups aStand other foods.
15. Mise en Place – Everything is in its place.
16. Paysanne - “Country style”. Usually vegetables cut into thin 15mm round or square shapes.
17. Peel – Bitter side and sweet side
18. Remouillage - A weak stock made by resimmering bones that have been used to make stock once already.
19. Rondeau - A shallow, wide, straight-sided pot with two loop handles.
20. Roux - a cooked mixture of equal parts flour and fat, by weight, used as a thickener for sauces and other dishes; cooking the flour in fat coats the starch granules with the fat and prevents them from lumping together or forming lumps when introduced into a liquid.
21. Sachet d' epices - French for "bag of spices"; aromatic ingredients tied in cheesecloth bag and used to flavor stocks and other foods; a