Basic Culinary

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Question

Answer

Jardiniere

Mixed vegetables cut into batons

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Cheveau

Hair like cut for potatoe 1/32 X 1/32 X 2 inches.

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Ciseler

Thin cuts like Chiffonade but refers to scoring of the skin for fish and poultry.

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minced

Finely Chopped

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Hacher

Resembles mincing, no real measurements.

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Broil

To cook with radiant heat from above

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Blanch

To par cook

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Bread

To coat

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Broast

To deep fat fry under pressure

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Caramelize

To brown a product's natural sugars

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Concasser

Roughly chopped vegetables usually, peeled, seeded, and diced (tomatoes)

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Clarify

To remove impurities

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Cream

1) To mix ingredients well2) To add cream

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Dredge

To drag flour

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Dice

To cut into cubes

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Paysanne

Peasant or Country Style

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Clamart

Garnighed with or containing peas

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Deglaze

To reconstitute the drippings (fond) on the bottom of a pan

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Emincer

A small, thin cut of boneless meat. Slices 1/8"-1/4" thick

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Supreme

skinless segment of citrus fruit.

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Doria

Garnish with Cucumber

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Dubarry

Garnish with Cauliflower

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Fire

To put on the fire

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Garnish

To decorate before presentation

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Grill

To cook with radiant heat from below

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Griddle

To cook directly on a flat range top

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Glaze

To coat or make shiny

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Florentine

Garnish with Spinach

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Persille

Garnish with Parsley

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Lard

To insert strips of fat into a piece of meat

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Princess

Garnish with Aspargus

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Marinate

To soak a product in liquid in order to tenderize, preserve, or add flavor

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Par-boil

To partially cook in boiling water

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Poach

To cook in liquid below a simmer (160*-185*)

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Rest

To allow fibers in roasted meats to relax

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Simmer

To cook in liquid at a gentle boil (186*-205*)

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Sear

To brown on all sides, to seal in juices

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Singer

To sprinkle with flour

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To soak in hot water, to extract flavor

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Smother

To cook covered in a sauce or liquid

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Sweat

To cook in fat with out coloring

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Saute

To cook quickly in a small amount of fat

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Tourner

To shape vegies like a football or barrel with seven sides

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Truss

To tie

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Whip

To beat air into product

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Pont Neuf

Large Dice

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Pommes Frites

Medium Dice

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Batonnet

Small Dice

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Julienne

Brunoise ( 1/16" strips)

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Fine Julienne

Fine Brunoise (1/16" dices)

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Mince

Less that 1/16"

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Torne

To turn

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Miseen Place

Items organized for service

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Ecumer

Skimming Scum

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Degraser

Skimming Fat

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Depouiller

Skimming Skin

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Created by: etroscinski

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