Culinary Vocabulary
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| show | To add lemon juice or vinegar to fruits, vegetable & fish to prevent oxidation.
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| show | To refine the cutting edge of a knife blade using a fine grit stone.
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| Aiguiser (AY ghee zay) | show 🗑
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| show | (Lit: matches) Very thing French fries: Pommes allumettes.
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| Anglaise (on GLEZ) | show 🗑
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| Aplatir (AH plah teer) | show 🗑
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| show | (Lit: little stick) Cut vegrtables into sticks.
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| Beurre Noisette (BURR shah mel) | show 🗑
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| show | White sauce made from milk & a white roux. One of the basic sauces of classic cuisine, named after Louis XIV's Maiter d' Hotel, Marquis de Béchamel.
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| Blanchir (BLON sheer) | show 🗑
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| show | To slice a vegetable into the shape of a cylinder or a cork.
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| Bouquet Garni (Boo kay GAR nee) | show 🗑
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| show | To tie a bird into a compact shape to ensure even cooking.
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| Brunoise (BROON wahz) | show 🗑
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| Château (SHAH toe) | show 🗑
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| Cheveux (SHUH voy) | show 🗑
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| Ciseler (SEE zuh lay) | show 🗑
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| Concasser (KON kah say) | show 🗑
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| Déglacer (DAYglah say) | show 🗑
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| Demilune (Duh mee loon) | show 🗑
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| show | Cubes; small regular squares.
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| Écumer (AY mon day) | show 🗑
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| show | To cut into thin slices.
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| show | The chef de partie responsible for preparing fried foods.
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| show | Basic stock made from fish & used to make sauces.
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| show | Sharpening steel; long, rounded, metal rod used to maintain the cutting edge of a knife.
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| Garniture (GAR nee toor) | show 🗑
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| Hacher (AH shay) | show 🗑
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| show | Cut into very fine strips (e.g. vegetables).
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| Liaison (Lee ay zon) | show 🗑
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| Macédoine (may SAY dawn) | show 🗑
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| show | A long rectangular kitchen tool made of stainless steel with two blades, one straight, the other wavy. The mandolin is used to slice vegetables very finely & to make gaufrettes.
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| Mirepoix (MEER Pwah) | show 🗑
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| show | Means everything in its place, advanced preparation.
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| show | To cover food, savory or sweet with a light layer of sauce, aspic or jelly.
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| show | To strain; generally using a stainer or China cap sieve.
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| show | (Lit: peanut, rustic) A cut used as an aromatic garnish.Vegetables are cut into thin triangular or square shapes.
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| Pincer (PAN say) | show 🗑
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| show | To cook large pieces of meat in a covered cocotte over a garniture aromatique that has been sweat in butter.
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| show | (Lit: apples of the earth) Potatoes.
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| Pont neuf (PON nuff) | show 🗑
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| show | (Lit: four spices) A mixture of ground spices made up of pepper, cinnamon, nutmeg & cloves. Often used to flavor meat stuffings.
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| Rafraîchir (RAH fray sheer) | show 🗑
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| show | A cooked mixture of equal parts by weight of fat & flour.
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| show | The method of cutting layered or hollow vegetables (onions, peppers) into rings.
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| show | To sautè; to cook with browning over high heat, stirring often in order to prevent sticking.
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| Singer (SAN jay) | show 🗑
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| Suer (SOO ay) | show 🗑
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| show | (Lit: velvely) A thickened sauce/soup made from white stock & a roux.
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| show | To remove the skin of a certain fruits or vegetables (peaches, tomatoes) by plunging into boiling water; cooling them in an ice bath and pulling off loosened skin.
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Created by:
r.burns
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