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vaktermen keuken

TermDefinition
frémir juist op kookpunt pruttelen
fouetter opkloppen
frire frituren
frotter toastbroodjes
fruits de mer zeevruchten
fumer roken
fumet krachtnat vlees,vis, groenten
garnir schikken eten op schotel
glace ingekookte fond
glacer blinken met braadvet
goujon reepje
gratin gekorst gerecht
griller grillen
hacher hakken
inciser inkerven vlees of vis
julienne lange reepjes 1 mm op 5 cm
lardon reepjes spek
liason bindmiddel ei en room
lier binden
macédoine groenten 5 mm
magret eendenfilet
marbré gemarmerd
marinade wijn met azijn, kruiden, groenten , olie
matignon samenstelling aromaten
medaillon fijnste deel gesneden of oester
meringue opgeklopt eiwit met suiker
mie de pain paneermeel
mijoter pruttelen van stoverij
minute kort en dun
mise en place voorbereiding van de dienst
moëlle merg
mortier pletten
mortifier besterven om mals te maken
mouiller bevochtigen
mouler vormen
nage gekookte vis in gekruide bouillon
navarin stoverij van lam of schaap
noisette klein stukje vlees uit filet
papillote papier waarin eten wordt klaargemaakt
parer rest wegsnijden
pâte deeg
paupiette rolletje vis of vlees
peler schillen
persillade gehakte peterselie
persiller overstrooien met peterselie
pinceren beenderen bruinen in oven
poêler garen in pan met vetstof en aromaten
primeurs groenten die voor het oogstseizoen geoogst worden
printanier lentegroente
quadrilleren grillen in ruitjes
ragoût bereiding van vis of vlees met groenten
relever op smaak brengen
remouiller herbevochtigen
rissoler bruinen
rôtir braden
ruban suiker en eigeel kloppen
saisir snel op hoge temperatuur bakken
sec zonder vocht
suer onder deksel zweten
sauter in hete vloeistof kleuren
suprême wit borstvlees
sous-vide in vacuum traag gegaard
tronçon moot van platte vis
turbiner draaien van ijs
vanner afroeren om velvorming te voorkomen
Created by: louisevanwilder
 

 



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