Culinary Arts Terms1
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| Brasier | show 🗑
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| show | A system of staffing a kitchen so that each worker is assigned a specific set of tasks; these tasks are often related to cooking method, equipment or the types of foods being produced.
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| show | French for "Red Butter," a sauce made with an emulsification of shallots, red wine, and butter.
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| show | A soup usually made from shellfish, the classical version is thickened with rice.
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| show | French for "brown butter," Whole butter is heated until it turns a light brown, giving off a nutty flavor.
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| Buerre Noir | show 🗑
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| show | A fish that migrates from a salt water habitat to spawn in fresh water, such as salmon
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| show | French for "in the manner or style of;" used in relation to a food, it designates a style of preparation or presentation.
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| Al dente | show 🗑
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| show | Foods with a browned or crusted top; often made by browning a food with a bread crumb, cheese and/or sauce topping under a broiler or salamander.
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| show | (1) The period during which freshly killed meat is allowed to rest so that the effects of rigor mortis dissipate (2) the period during which freshly milled flour is allowed to rest so that it will whiten and produce less sticky doughs; the aging of flours
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| show | the browing of cut fruit that is caused by the reaction of an enzyme (polyphenoloxidase) with the phenolic compounds present in these fruits; this browning is often mistakenly attributed to exposure to oxygen.
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| Ballotine (bahl-lo-teen) | show 🗑
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| As Purchased (A.P.) | show 🗑
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| show | French for "white butter,"; an emulsified butter sauce made from shallots, white wine, and butter.
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| Béchamel (bay-shah-MELL) | show 🗑
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| Buerre Manié | show 🗑
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| Fumet | show 🗑
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| show | Water simmered with vegetables, seasoniongs, and an acidic product such as vinegar or wine; used for simmering or poaching fish, shellfish or vegetables.
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| show | a rich stock or broth that has been clarified with clearmeat to remove impurities.
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| Clearmeat | show 🗑
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| show | A conical strainer made of fine mesh, used for straining and pureeing foods.
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| Rondeau | show 🗑
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| show | the liquid used for shallow poaching. It is often reduced and used for a light sauce with the item that was poached in.
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| show | a mixture od coarsley chopped onions, carrots, and celery used to flavor stocks, stews and other foods; generally a mixture of 50% onions, 25% carrots, and 25% celery.
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| Matignon | show 🗑
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| Capsaicin (Kap-SAY-ee-zin) | show 🗑
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| Crudite | show 🗑
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| show | a white stew made of white sauce and meat or poultry that is simmered without first browning.
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| show | refers to meat or stuffing that is wrapped in dough and baked. It means in crust.
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| Maillard | show 🗑
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| Foie Gras | show 🗑
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| show | a knife cut that is 1/8" x 1/8" x 2 1/2"
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| show | a protein found in nearly all connective tissue; it dissolves when cooked with moisture.
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| Au Sec | show 🗑
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| show | To reduce a liquid by half. It means half dry.
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| Wait a sec | show 🗑
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| Bouquet Garni | show 🗑
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| show | a conical strainer made of fine mesh, used for straining and puréeing foods.
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| show | a cone-shaped strainer made of perforated metal.
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| show | a slope sided saute pan.
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| show | a straight sided saute pan. Often called a skillet in America.
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| show | also known as the rolled cut. usually round vegetables that have two angled side cuts that form an oblique triangle if looked at from the side.
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| Coulis | show 🗑
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| show | a cutting utensil that chefs use to make various cuts easier. It has adjustable blades that are switched to do the various cuts that it can perform.
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| show | Literally means half glaze but is really half sauce. A that is made by adding one half Espanole sauce to one half brown stock and then reducing the mixture by half.
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| show | the French word for cream. Whipped creme.
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| show | Tiny opened faced sandwich, served ans a hors d' ouvre.
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| Crécy | show 🗑
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| show | A rich custard with a caramelized browned sugar crust.
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| show | Meat or poultry cooked and preserved in its own fat: fruits or vegetables cooked and preserved in brandy or liquor syrup.
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| Matelote | show 🗑
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| show | is a food product made of the liver of a duck or goose that has been specially fattened. This fattening is typically achieved through gavage (force-feeding) corn, according to French law
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