Glossary Book Abaisser (AH bay say) (lit: to lower) to roll a dough out with the aid of a rolling pin to the desired thickness. Abats (AH bah) (lit: offal) internal organs of butchered animals sold mainly by stores specializing in this called “triperies.” White offal: sweetbreads, feet, brains. Red offal: heart, lungs, liver. Abattis (AH bah tee) (lit: giblets) feet, neck, heads, wingtips, liver, gizzard, and heart of poultry. Abricoter (ah bree coh tay) (lit: to abricot) to cover a pastry with apricot glaze in order to give it a shiny appearance (see Nappage, Napper). Accommoder (ah coH moh day) (lit: to accommodate) to prepare and season a dish for cooking. Acidifier (ah See deef yay) (lit: to acidify) to add lemon juice or vinegar to fruits, vegetables, and fish to prevent oxidation. Aciduler (ah See doo lay) (lit: to acidulate) to make a preparation slightly acidic, tart or tangy by adding a little lemon juice or vinegar. Affûter (AH foo tay) (lit: to hone) to refine the cutting edge of a knife blade using a sharpening stone. Aiguillette (Ay gwee yet) (lit: small needle) 1. Long and narrow strip of meat cut from the breast of poultry (especially that of duck) and game birds. 2. A beef cut taken from the top of the thigh. Aiguiser (Ay ghee zay) (lit: to sharpen) to maintain the cutting edge of a knife through the use of a steel (fusil). Allumettes (AH loo met) (lit: matchstick) 1. A type of savory petits fours (long rectangles of puff pastry). Covered with cheese or filled with anchovy. 2. Very thin sticks of potatoes that are deep-fried. E.g. pommes allumettes. Angélique (on jay leek) the green stalk of an aromatic plant, most often candied in sugar. Used for decoration in pastry making. Anglaise (on glez) 1. Mixture made up of whole egg, oil, water, salt, and pepper; used to help coat in flour and breadcrumbs (paner à l’anglaise). 2. To cook in boiling water (potatoes, vegetables, rice, pasta). Aplatir (AH plah teer) (lit: to flatten) flattening a piece of meat or fish in order to make it more tender and facilitate cooking or stuffing. Appareil (AH pah ray) (lit: apparatus) mixture of the principal elements of a final recipe (usually egg based). Aromate (AH roh mat) (lit: aromatic) a condiment or vegetable that has a characteristic smell or taste (spices and herbs). Arroser (AH roh zay) (lit: to baste) the wetting of meat or fish with a liquid or fat during or after cooking. Aspic (ASS peek) 1. Dish composed of meat, vegetables, and or fish, cooked, chilled, and then molded in gelatin. 2. A savory jelly made from clarified stock, used for molding terrines and glazing cold preparations. Assaisonner (ah SAy zoh nay) (lit: to season) seasoning a preparation with certain ingredients that bring out the flavor of the food. Attendrir (AH ton dreer) (lit: to tenderize) to pound a piece of meat in order to tenderize it. Au jus (oh joo) (lit: with juice) preparation served with its natural cooking juices. Bain marie (au) (bAn marie (oh)) (lit: Marie’s bath) a hot water bath; a way of cooking or warming food by placing a container in a larger recipient of very hot or simmering water, such as preparations that must not cook over direct heat, for keeping delicate sauces hot, and for melting chocolate. Bain marie is said to be named after an alchemist by the name of Marie la Juive dating back to around 300 BC. Barder (bAr day) (lit: to bard) to cover or wrap a piece of meat, poultry, or occasionally fish with a very thin piece of pork fat (barding fat) in order to protect it and keep it moist during cooking, in order to prevent it from drying out. Barquette (bar ket) (lit: little boat) small, long, oval pastry mold. Bâtonnet (beH toh nay) (lit: little stick) cut into sticks, generally 5 mm x 5 mm x 5 cm long (e.g., vegetables). Bavarois (bah var wAH) (lit: Bavarian) cold dessert made from crème anglaise or fruit purée, set with gelatin and whipped cream. Béchamel (beH shah mel) white sauce made from milk and white roux. One of the mother sauces of classic cuisine. Named after Louis XIV’s maître d’hôtel Marquis de Béchamel. Beurre (burr) (lit: butter) product obtained by churning milk or cream. There are several different types of butter: beurre demi-sel (duh mee Sell) lightly salted butter; contains up to 5% salt. beurre déshydraté (dez ee drah tay) butter fat or butter-oil, contains up to 99.3% fat and 0.7% water. beurre fermier (fAirm yay) farm-fresh butter. beurre laitier (let yay) dairy-made butter. beurre pasteurisé (pASt urr ee zay) factory produced and pasturized. beurre salé (SAH lay) salted butter, contains up to 10% salt. beurre sec (sek) dry butter; minimum water content; the percentage of water can vary 5–8% depending on the quality of the butter. Beurre blanc (burr blon) (lit: white butter) a sauce made by whisking large amounts of cold butter into a hot pan with a little lemon juice or reduction to create an emulsion. Served with poached or grilled fish. Beurre clarifié (burr clAH reef yay) (lit: clarified butter) butter that has been gently heated until it melts and the pure butterfat can be extracted. Beurre composé (burr com poh zay) (lit: composed butter) butter that is mixed with one or more aromatic ingredients (e.g., anchovy butter: butter + crushed anchovies). Beurre en pommade (burr on poh mad) (lit: creamed butter) softened butter (not melted). The name is derived from its face cream-like texture. Beurre manié (burr man yay) (lit: handled butter) butter mixed with an equal weight of flour. Used to thicken sauces. Beurre noisette (burr nwah zet) (lit: hazelnut butter) butter that is cooked to a light brown color and nutty flavor. Beurrer (burr ay) (lit: to butter) 1. To lightly coat a container with butter in order to prevent sticking. 2. To add butter to a sauce or dough. Biscuit (bee skwee) (lit: twice cooked) 1. Type of small cake or cookie. 2. A specific type of sponge cake mostly used in making entremets. Bisque (beesk) type of potage usually made from a shellfish base and traditionally thickened with rice. Blanc (un) (blon (an)) (lit: white) mixture of water, flour, and lemon juice used to prevent vegetables such as artichokes, celery root, or salsify from discoloring during cooking. Blanchir (blon sheer) (lit: to whiten, to blanch) 1. To place vegetables or meats in cold water and then bring them to a boil (or plunge in boiling water) in order to precook, soften, or remove an excess of flavor (acidity, saltiness, bitterness) or remove impurities. Blondir (blon deer) (lit: to make blond) to cook in hot fat in order to lightly color. Bouchée (boo shay) (lit: a mouthful) a small round of puff pastry that can be filled with different savory mixtures. Served as an appetizer. Bouillir (boo yeer) (lit: to boil) to bring a liquid to the boiling point. Bouquet garni (boo kay gAr nee) (lit: garnished bouquet) a mixture of herbs (thyme, bay leaf, celery stalk, and parsley stems) enclosed and tied in the green portion of a leek used to flavor dishes during cooking. Braiser (brAy zay) (lit: to braise) to slowly cook a food in a covered and sometimes sealed dutch oven with vegetables and jus, in the oven. Brider (bree day) (lit: to truss) to tie a bird into a compact shape to ensure even cooking and maintain its shape, using a trussing needle. Brochette (broH shett) (lit: little roasting spit) 1. A skewer, a long piece of wood or metal onto which pieces of food are skewered before being grilled. 2. Food that has been cooked on skewers over a grill. Broyer (brwA yay) (lit: to grind) to finely crush or grind. Brunoise (broon wahz) vegetables cut into very small regular cubes, 2 to 4 mm per side. Cacao (kAH kah oh) (lit: cocoa) by-product of the processing of cocoa beans. Available as a dark, bitter powder (poudre de cacao) or as a solid block (liqueur de cacao). Calvados (kAHl vah dos) an alcohol made from distilled cider exclusively in the Normandy region. Canapés (kAH na pay) (lit: sofa) 1. A small slice or piece of bread that is toasted in the oven or in butter. 2. Bread cut into bite-size shapes and topped with a number of varying garnishes. Can be served hot or cold at buffets or to accompany aperitifs. Canneller (kAH nuh lay) (lit: to channel) a way of cutting small grooves in fruit or vegetables in order to give them a decorative edge when sliced. Caraméliser (kah rAH meh lee zay) (lit: to caramelize) 1. To coat a mold with cooked sugar. 2. To cook sugar until caramelized. Chantilly (SHon tee yee) whipped cream to which sugar and vanilla have been added. Named after the chåteau of Chantilly where Vatel headed the kitchens in the 1600s (see Monter). Chapelure (SHAH puh loor) dried breadcrumbs; made from both the crust and center of dried bread. Used for breading or as a topping. Chaud-froid (SHow frwah) (lit: hot-cold) a dish that is prepared hot but served cold, covered with a specific sauce (sauce chaud-froid, made from ⅓ velouté, ⅓ gelatin, and ⅓ cream). Chemiser (SHeH mee zay) (lit: to shirt) to line or coat the interior sides and/or bottom of a mold before adding a filling or to prevent the finished product from sticking to the mold. Chiffonnade (SHee foh nad) leafy vegetables or herbs that have been rolled together and then sliced crosswise into thin strips. From the French verb, chiffoner meaning to crumple. Chinois (SHee nwah) (lit: Chinese) china cap sieve; a conical strainer. Chiqueter (SHeek tay) to lightly score the cut edges of puff pastry to help ensure that it rises straight and evenly. Ciseler (See zuh lay) (lit: to engrave) 1. To shred; (old French term) to finely slice leaves of green vegetables (lettuce, sorrel). 2. To finely chop or mince; a manner of finely cutting onions, shallots, and garlic. Citronner (See troh nay) (lit: to lemonize) 1. To rub certain foods with lemon to prevent them from discoloring. 2. To add lemon juice to a dish. Clarifier (klAH reef yay) (lit: to clarify, to make clear) 1. To clear a cloudy liquid (by straining, heating, and then gently simmering with egg whites). 2. Process of separating the milk solids from butter. 3. Separating the white and yolk of an egg. Clouter (cloo tay) (lit: to stud) 1. To pierce an onion with a whole clove Coller (koH lay) (lit: to stick, to glue) to thicken or set using gelatin (e.g., jelly, fruit mousse). Concasser (kon kah say) (lit: to crush) to break up coarsely with a knife or a pestle in a mortar. Confit (kon fee) a long cooking method where the food is slowly cooked in animal fat or syrup until saturated. (fruits), fat (poultry) to allow cooking or conservation. Consommé (kon soh may) (lit: consummated) clear bouillon made from meat, fish, or vegetables, served hot or cold, usually clarified (consommé double). Corne (korn) (lit: horn) plastic tool used for scraping out recipients. Corser (kor say) (lit: to coarsen) to intensify the flavor of a preparation. Coucher (koo shay) (lit: to lay out) 1. To place a rolled-out piece of dough onto a baking sheet. 2. To spread a layer of cream or other garnish. 3. To force a mixture from a piping bag onto a baking sheet. Coulis (koo lee) a smooth purée of fruits or vegetables, used as a sauce. Couper (koo pay) (lit: to cut) to separate food items into pieces using the sharp edge of a knife. Court-bouillon (koor boo yon) (lit: short broth) a cooking liquid composed of water, aromatic vegetables, and sometimes white wine or vinegar in which fish and shellfish are cooked or certain dishes using meat. Crème anglaise (krem on glez) (lit: English cream) a sweet sauce made from eggs, sugar, and milk that is cooked to 85°C. Crème de riz (krem duh ree) (lit: cream of rice) a powder made from finely ground rice, used in pastry or to thicken sauces. Crème fouettée (krem fway tay) (lit: whipped cream) cream that has been whisked in order to incorporate air. Crème fraîche (krem freSH) (lit: fresh cream) 1. Cream that has been lightly soured to thicken it and develop its flavor. 2. French liquid cream. Crème pâtissière (krem pah teess yAir) (lit: pastry cream) cream thickened with flour, cornstarch, or flan powder, used for making pastry. Crémer (krem ay) (lit: to cream) 1. To beat butter and sugar together until they lighten in color and texture. Croquette (kroh ket) (lit: little bite) a bite-sized mixture savory or sweet, that is fried in oil after being breaded. Can be in any shape or form. From the French verb croquer meaning to crunch. Croustade (kroos tAd) a case made from any type of dough, that is cooked and filled with a savory mixture just before serving. Croûte (kroot) (lit: crust) 1. The browned outer covering of bread. 2. En croûte: to cook a meat or fish wrapped in a crust. Croûton (kru toenh) a slice or piece of bread that is toasted with or without butter usually served with a dish in sauce, or as a bed to soak up any juices that might dilute the sauce (Tournedos Rossini) Crudités (kroo dee tay) raw vegetables, sliced or cut and served with a vinaigrette or mayonnaise, as a first course. Cuisson (kwee son) (lit: cooking) 1. The action and manner of cooking a food. 2. The degree to which meat is cooked (rare, medium, etc.) Darne (darn) thick bone-in steak cut from whole round fish before cooking. Décanter (dAy con tay) (lit: to decant) 1. The liquid. 2. To separate the meat and aromatic garnish from the cooking liquid in order to finish the sauce. Décortiquer (dAy kor tee kay) (lit: to husk) 1. To shell; to remove the outer covering from shellfish and crustaceans. 2. Remove the shell from nuts. Découper (dAy koo pay) (lit: to cut) to cut using scissors, a knife, or pastry cutter. Used mainly in the dining room to describe the act of carving at tableside. Déglacer (dAy glah say) (lit: to deglaze) to dissolve the substance attached to the bottom of a pan with liquid. Dégorger (dAy gor jay) (lit: to degorge) 1. To soak an ingredient in cold water in order to remove blood, salt, or impurities. 2. To lightly salt vegetables in order to extract the maximum amount of water. Dégraisser (dAy gray say) (lit: to degrease) to trim or remove excess fat from a food or the surface of a preparation. Délayer (dAy leh yay) (lit: to mix with) to mix with a liquid, to thin out with water; to dissolve a powder in liquid. Demi-glace (duh mee glASS) (lit: half-glaze) traditionally referred to as a derivative of sauce espagnole. Modern demi-glace is a reduced brown stock. Démouler (deH moo lay) (lit: to unmold) to carefully remove a set preparation from the mold in which it was chilled or cooked. Dénerver (dAy nair vay) (lit: to denerve) to remove the nerves or tendons from meat and fowl. Dénoyauter (day nwAH yoh tay) (lit: to pit, to stone) to remove the seed or pit of stone fruits and olives. Dés (day) (lit: dice) cubes; small regular squares. Désosser (deH zoh say) (lit: to debone) to remove the bones from meat and fowl. Dessécher (duH say shay) (lit: to dry out) to remove moisture through heat. Détailler (deH tah yay) (lit: to size) to cut into pieces. Applies mostly to meat, fowl, fish, and crustaceans. Détendre (day ton druh) (lit: to relax) to thin a preparation by adding liquid. Détremper (dAy trom pay) (lit: to soak, to moisten) 1. To add water to flour to make a paste. 2. To soak something in a liquid. Dorer (doH ray) (lit: to gild) to brush with beaten egg or egg yolk in order to give a deep color and shine during baking. Dorure (doh roor) (lit: gilding) egg wash; beaten egg or egg yolk, with water and/or salt added, applied to dough before baking, to provide color. Douille (doo-yee) (lit: socket) pastry tip; a conical piece made of metal or plastic used for piping with a pastry bag. Dresser (dreH say) (lit: to dress) to arrange prepared food on a plate or platter for serving. Duxelles (dook Sell) finely chopped mushrooms cooked in butter with finely chopped shallots; can be used as a garnish or filling. Ébarber (ay bAr bay) (lit: to debeard) 1. To remove the beards from shellfish, e.g., mussels, scallops. 2. To remove the filaments from poached or fried eggs. Ébouillanter (ay boo yon tay) (lit: to scald) to dip fruit, vegetable, or fish in boiling water for a few seconds. Ébullition (Ay boo leess yon) (lit: boiling point) the appearance of bubbles in a hot liquid (98° to 100°C). Écailler (Ay kah yay) (lit: to scale) to remove the scales from fish. Écaler (Ay kah lay) (lit: to shell (eggs)) to remove the shell from soft- and hard-boiled eggs. Écumer (Ay koo may) (lit: to skim) to remove the foam from the surface of a boiling liquid. Effiler (Ay fee lay) (lit: to flake) to slice very thinly (almonds). Égoutter (Ay goo tay) (lit: to strain) to remove the liquid from a cooked preparation by pouring it into a strainer. Émietter (aym yAy tay) (lit: to crumble) to break into small pieces. Émincer (Ay man say) (lit: to slice) to cut into thin slices. Émonder or monder (Ay mon day) (lit: to prune) to remove the skin of certain fruits or vegetables (peaches, tomatoes) by plunging into boiling water, cooling them in an ice bath, and pulling the loosened skin off. Enrober (on rob ay) (lit: to enrobe, to coat) used in pastry, to completely cover with setting liquid such as chocolate. Entremets (on truh may) (lit.: “between courses”) originally a course served between the roast and the dessert. Modern usage is limited to patisserie and refers to a whole cake. Éplucher (Ay ploo shay) (lit: to peel) to remove the skin of vegetables. Éponger (Ay pon jay) (lit: to sponge) to remove excess liquid or fat by absorbing with a kitchen or paper towel. Escaloper (es kAH loh pay) (lit: escalope) to slice meat or fish on the bias. Essence (eSS onss) (lit: essence) 1. A concentrated extract used as a flavoring (e.g., coffee essence). 2. A stock with concentrated flavor. Can also be a stock made from a single ingredient such as mushroom or tomato. Étuver (Ay too vay) (lit: to steam) to slowly cook over low heat in a covered pot or pan with some fat. Évider (Ay vee day) (lit: to empty) to gut; to hollow out the center of an ingredient (poultry, fruit, vegetables). Farce (fArSS) (lit: forcemeat stuffing) a mixture of various ground ingredients (meat, herbs, vegetables) used to fill poultry, fish, vegetables, etc. Farcir (fAr seer) (lit: to stuff) to fill poultry, fish, meat, fruits, or vegetables with a forcemeat stuffing. Fariner (fAH ree nay) (lit: to flour) to dredge; to sprinkle flour on fish or meat; to sprinkle a mold and tap out the excess. Ficeler (feeSS lay) (lit: to tie up) to tie with string, without a trussing needle. Fines herbes (feen zAirb) (lit: delicate herbs) a mixture of parsley, chives, tarragon, and thyme. A classic seasoning. Flamber (flon bAy) (lit: to flame) 1. To use a flame in order to remove the down from poultry. 2. To burn off alcohol by lighting it in a preparation (e.g., crêpes suzette). Fleurons (fluH ron) (lit: florets) pieces of puff pastry cut into crescent shapes, served as a classic decoration with fish dishes. Foncer (fon say) (lit: to line) to line the bottom and sides of a mold or pan with dough. Fond (fon) (lit: base) stock; flavored bouillon. Made from veal, beef, chicken, vegetables, and aromates. Fondant (fon don) (lit: melting) a sugar preparation used for glazing pastries, and used in candy making. Fondre (fon druh) (lit: to melt) to turn a solid into liquid by heating (e.g., butter). Fontaine (fon ten) (lit: a well) to form a deep impression in flour in order to add other ingredients for making a dough. Fraiser (frAy zay) (lit: to mill) to crush dough with the heel of the palm in order to ensure a smooth texture and even mixing Fraser (frAH zay) see Fraiser. Frémir (freH meer) (lit: to simmer) to bring a liquid just to the boiling point, the bubbles being barely perceptible. Frire (freer) (lit: to deep-fry) to cook foods by plunging in a recipient hot oil. Friture (free toor) deep-fried foods. Fumet (foo may) (lit: scent) 1. Cooking aromas. 2. Sauce made from cooking juices. 3. Basic stock made from fish (Fumet de poisson) and used to make sauces. Fusil (foo zee) sharpening steel; rounded, metal or ceramic rod used to maintain the cutting edge of a knife (see Aiguiser). Galantine (gAll on teen) 1. The old French word for jelly. Meat that has been stuffed, larded, and poached. Served cold, it is coated with aspic made from the poaching liquid. 2. Knife holder–a soft knife holder that can be rolled up. Ganache (gah nASH) a mixture made from chopped chocolate and boiling cream. Garniture (gAr nee toor) (lit: garnish) an accompaniment to a dish. Gastrique (gAS treek) (lit: gastric) a caramel deglazed with vinegar; used as a base for sweet and sour sauces (duck à l’orange). Gelée (je lAy) (lit: jelly) 1. Gelatin, aspic; meat or fish stock that has been clarified and then set with gelatin. Used in various preparations “en gelée” or to give shine to foods as well as protect them from drying out. 2. Fruit juice plus gelatin used in pastry to add sheen to cakes and desserts. 3. Preserve made by boiling together fruit juice (from fruit rich in pectin such as quinces, red currants, apples, blueberries, blackberries, raspberries, or black currants) and sugar then set in jars like jams. Génoise (jeHn waz) yellow sponge cake; made from sugar, flour, and eggs named after the town of Genoa. Glaçage (glAH saj) (lit: glaze) mixture of ingredients with a syrupy consistence, sweet or savory, used to coat pastries, candies, and certain savory foods. Glace (glass) (lit: ice, glaze) 1. Ice cream; crème anglaise, which is turned and frozen. 2. Glaze; stock reduced until thick and syrupy. Glace à l’eau (glASS ah loh) (lit: glaze with water) mixture of sugar or powdered sugar and water, used to glaze pastries. Glace royale (glass rwo yahl) (lit: royal glaze) mixture of icing sugar, egg whites, and lemon juice used to decorate pastries. Dries hard. Glacer (glASS ay) (lit: to glaze) to cover a finished product with a coating such as a reduction or sugar, to give a smooth, shiny final appearance, and add extra flavor. Glucose (gloo coze) thick, clear syrup made from vegetable starch. Half as sweet as sugar, it is mostly used to stop sugar-based preparations from crystalizing. Graisser (grAy say) (lit: to grease) to coat or cover with fat before baking or roasting in the oven. Griller (gree yay) (lit: to grill) to cook on a grill. Habiller (ah bee yay) (lit: to dress) to prepare an item for cooking (fish, meat usually by cleaning and trimming). Hacher (AH shay) (lit: to chop) to chop evenly with a knife. Imbiber (lit: to imbibe) to wet or soak an element with stock or syrup. Inciser (An see zay) (lit: to incise) to score a food more or less deeply before cooking in order to encourage even cooking (e.g. whole fish filet) or create a decorative pattern (e.g. pastry). Incorporer (An kor poh ray) (lit: to incorporate) to fold an ingredient into a batter. Infuser (An foo zay) (lit: to infuse) to place an element into simmering liquid and allow it to sit in order for the element to flavor the liquid (e.g., tea). Jardiniére (jAr deen yair) (lit: gardener) a mixture of carrots and turnips cut into sticks and green beans and green peas. Cooked separately and then served as an accompaniment. Julienne (jool yen) cut into very fine strips (e.g., vegetables). Generally 3–5 cm long, 1–2 mm thick. Jus (joo) (lit: juice). 1. Liquid made from pressing a fruit or vegetable. 2. De cuisson: mixture of fats and juices released from meats during cooking (e.g., roast). Kirsch (keersh) a spirit made by distilling fermented cherry juice. Lard (larr) solid fat from pork. Lard gras contains only fat; lard maigre (bacon) contains some meat. Larder (lAr day) (lit: to lard) to insert strips of lard into tough or inexpensive meats using a larding needle in order to prevent the meat from drying out during the cooking. Lardons (lAr don) a specific way of cutting slab bacon into small pieces; used to garnish both meat and fish. Levain (luH van) (lit: leaven) a dough starter made from live yeast and flour used to make breads. Lever (luH vay) (lit: to rise) to leave a dough to rise or proof (brioche, bread, croissants). Lever les filets (luh vAy lay fee lay) (lit: to lift the fillets) to remove the fillet of a fish using a knife. Levure (luh voor) (lit: yeast) a live bacteria. When mixed with flour and warm water it ferments and produces a carbonic gas (the bubbles of gas which in trying to escape make a bread rise). Levure chimique (luh voor shee meek) (lit: chemical yeast) baking powder; odorless and flavorless rising agent made from bicarbonate of soda and cream of tartar. Liaison (lee ay zon) (lit: a connection, a bond) thickener; element or mixture used to thicken a liquid or sauce. Lier (lee ay) (lit: to bind) to change the consistency of a liquid by adding a liaison, such as a roux, starch, egg, flour, or beurre manié. Macédoine 1. A mixture of vegetables or fruit cut into small cubes, generally 4–5 mm square. 2. A classic salad made of small cubes of carrot, turnip, and green beans, with peas, tossed in mayonnaise. The dimensions would be based on the size of the peas. Macérer patisserie term, to soak fruit and dried fruit in alcohol in order to flavor and soften it. Manchonner to remove the meat that covers the end of a bone such as a chicken leg or a rack of meat in order to achieve a clean presentation. Mandoline a long rectangular kitchen tool made of stainless steel with two blades, one straight, the other wavy. The mandoline is used to slice vegetables very finely and to make gaufrettes. Margarine margarine. emulsion made of vegetable oil and milk or whey. Used as an inexpensive replacement for butter. Mariner to soak a piece of meat or fish in a liquid and aromats in order to tenderize, flavor, and conserve. Can also be used to tame the flavor of strong-flavored game. Médaillon round slice of meat, fowl, fish, or crustacean, served hot or cold. Meringue mixture of beaten egg whites and sugar. There are three types of meringues: French meringue: mounted egg whites with granulated sugar beaten in. Italian meringue: mounted egg whites with cooked sugar. Swiss meringue: egg whites and sugar beaten over a hot water bath, then beaten until cooled. Mijoter to cook several elements over gentle heat or in the oven over a given time. Mirepoix vegetables cut into cubes, the size depending on the length of cooking. Also refers to a certain blend of aromatic vegetables (onion, carrot, and celery). Monder see Émonder. Monter 1. To incorporate air and increase the volume using a wire whisk (egg whites, cream). 2. Au beurre: to add butter to a sauce in small pieces. Mouiller to add a liquid to a preparation during cooking. Mouler to fill a mold before or after cooking. Nappage apricot glaze (jelly) used to finish pastries by giving it a shiny coating. Also serves to protect from drying out. Napper to cover a food, savory or sweet, with a light layer of sauce, aspic, or jelly Noircir the darkening or discoloring of certain fruits and vegetables when left in contact with air for too long (e.g. artichokes, apples). Panade a mixture made from milk, water or stock and a starch such as flour, eggs, bread, rice or potato. Used as a binder for mousses, terrines, quenelles and gnocchi. Paner to coat a food with fresh or dry breadcrumbs after dipping in flour and beaten egg (see Anglaise) and then cooking in butter or oil. Panier (lit: basket) 1. A frying basket, used with a deep fryer in order to easily plunge and remove foods from hot oil. A steam basket; used for placing foods to be steamed. 2. Nestling baskets; a frying tool in the form of two ladle-shaped baskets, one being slightly smaller than the other used in order to form “nests” out of shredded potatoes to decorate certain platters. Papillote 1. Paper frill used to decorate the ends of bones of certain poultry and meats. 2. En papillotte: an envelope made of parchment paper or foil in which ingredients are baked in order for them to cook gently in their own steam and not lose any flavor. Parer to remove the nerves or excess fat from meat or fish or to remove the damaged or inedible portions of fruit and vegetables before cooking or serving. Passer to strain; generally using a wire strainer or china cap sieve Pâte dough, a hard or soft paste based on flour that is mixed with a combination of water, eggs, sugar, milk, butter, etc., then cooked or baked. Used in both savory and sweet preparations with different combinations resulting in different textures. Pâté en croûte (lit: päté in a crust) Chopped meat, poultry, fish, etc., cooked in a dough Pâton a ball of finished dough or pastry waiting to be formed into a loaf or rolled out. Paupiette thin piece of meat or fish that is stuffed, rolled, tied, and braised. Peler to remove the peel or skin of fruits. Peler á vif to remove the peel and outer membrane of citrus using a knife. Then cutting out the segments. Persillade a mixture made from parsley and chopped garlic. Pétrir to work or knead a dough Piler to crush or blend using a mortar and pestle. Pilon 1. A pestle; a tool used for crushing and grinding. 2. The drumstick of a chicken leg. Pincée a small quantity of a dry ingredient measured by pinching with the thumb and index finger. Pincer (lit: to pinch) 1. To use a pastry crimper to give a decorative finish to the edges of a dough before cooking. 2. Pincer la tomate (PAN say lah toh matt): to cook tomato paste in order to remove excess humidity and acidity. 3. Pincer les os (PAN say lay zohs): to well color bones in a very hot oven. The first step in making a fond brun. 4. Pincer les sucs (PAN say lay sook): to darken the browned cooking juices in a pan in order to reinforce the flavor when deglazing. Piquer 1. Term used when larding a piece of meat using a larding needle in order to keep the meat from drying out during the cooking. 2. To make small holes in a dough using a fork in order to prevent it from rising during cooking. Pluches small leaves picked off the larger stems of herbs, e.g., sprigs of chervil. Pocher to cook in barely simmering water or other liquid. Poêler to cook large pieces of meat in a covered cocotte over a garniture aromatique that has been sweated in butter. Finished with a glaze. Pointe 1. A small quantity measured out using the point of a knife (e.g., point of ground vanilla). 2. The tip of something; the tip of asparagus. Pousser 1. To leave a yeast-leavened dough to increase in volume. 2. The action of feeding meat into a meat grinder. Praliné invented by Clément Juluzot (1598–1675), cook to Marshal Plessis-Pralin. Caramelized sugar with almonds or hazelnuts that is then ground to a smooth paste, used to flavor and decorate pastries. Quadriller 1. To mark squares or diamonds on meat with a hot grill. 2. To mark squares using a knife. Quatre-épices a mixture of ground spices made up of pepper, cinnamon, nutmeg, and cloves. Often used to flavor meat stuffings. Quenelles 1.Oval or egg shape made out of a mousse or other mixture using two spoons. 2. Preparation made of panade mixed with finely minced meat or fish which is then poached and served in a sauce Quiche savory tart garnished with a rich custard base (e.g., quiche lorraine: bacon and cheese custard tart). Rafraîchir to plunge a food into an ice bath after cooking in order to halt the cooking process and cool the food (for greens, to preserve the chlorophyl). Liquids are placed in a bowl over an ice bath and stirred. Raidir to cook a meat or fish in hot fat just enough to stiffen the fibers but without coloring it. Used mostly for fish bones when making fumet. Râper (rAH pay) (lit: to grate) to shred using a grating tool (e.g., cheese). Rassir (rAH seer) (lit: to go stale) to let bread sit out until stale to make breadcrumbs (see Chapelure). Rassis (rAH see) (lit: stale) something that is no longer fresh (bread). Rectifier (rek teef yay) (lit: to rectify) to correct the seasoning of a dish. Réduire (red weer) (lit: to reduce) to heat a liquid in or to reduce it in volume by boiling. As the liquid evaporates, the sauce becomes thicker. Relever (ruH luh vay) (lit: to lift) to reinforce flavor through the use of spices. Revenir (faire) (ruH vuh neer (fair)) (lit: to make come back) to quickly color a food in hot fat or oil. Rissoler (ree soh lay) (lit: to brown) to cook a food until well colored in hot fat or oil. Roux (roo) used for thickening sauces. A cooked mixture of equal weights of flour and butter that is used as a thickening agent. There are three types of roux that vary in color depending on how long they cook: white, blond, and brown. Roux is a thickening agent (see Liaison). Saisir (Sez eer) (lit: to seize) to sear, to quickly color over very high heat at the start of cooking. Salamandre (sah lah mon drh) (lit: salamander) a broiler; the upper heating element in an oven or a professional appliance used to brown foods. Saupoudrer (soh poo dray) (lit: to powder) to evenly distribute a topping (sugar, breadcrumbs) over the surface of a dish or dessert. Sauter (SoH tay) (lit: to jump) to sauté; to cook small pieces with coloring over high heat, stirring or tossing often in order to prevent sticking. Singer (SAn jay) to sprinkle with flour at the start of cooking in order to cook and eventually thicken the sauce. Siroper (see roH pay) to add syrup to a pastry (see Imbiber). Suer (Soo ay) to gently cook vegetables in a little fat without coloring in order to bring out their flavor. Suprême (soo prem) 1. Segments cut out of a citrus that has been peler à vif. 2. Boneless chicken breast with the drumstick of the wing still attached. Tailler (tah yAy) (lit: to size) to cut in a precise fashion Tamis (tah mee) drum sieve. Large cylinder with a wire mesh covering one side. Passer au tamis: press a puréed solid such as chicken or veal by through a tamis resulting in a finer texture while removing any remaining nerves or sinew. Tamiser (tAH mee zay) (lit: to sift) to sift a dry ingredient using a wire strainer or sifter in order to remove lumps or foreign matter. Tamponner (tom poh nay) (lit: to stamp) to dot the surface of a cream or sauce with butter to prevent the formation of a skin on the surface. Timbale (tAm bahl) (lit: metal cup) 1. Mold in the shape of a large thimble. 2. Recipient made of dough, baked and filled with different elements. Served as a hot appetizer. Tourer (too ray) (lit: to turn) term used to refer to the process of rolling and folding butter into a dough (puff pastry, croissants). Tourner (toor nay) (lit: to turn) 1. To give certain vegetables a regular barrel shape using a knife. 2. To mix ingredients together by stirring in a circular motion. Travailler (trah vAH yay) (lit: to work) to knead, mix, soften. Tremper (trAHm pay) (lit: to soak; to dip; to wet) 1. To leave an item to soak in liquid, such as dried beans. 2. To quickly dip an item in a coating such as chocolate, to cover it. 3. To saturate an item with liquid. Truffer (true fay) (lit: to garnish with truffles) to add chopped truffles to a dish, stuffing, or foie gras. To slide a thin slice of truffle under the skin of poultry. Turban (toor bon) (lit: turban) usually used with fish, a way of rolling a small fillet with or without a filling, the final result resembling a turban. Vanner (vAH nay) (lit: to winnow.) to stir a hot liquid over an ice bath in order to stop the cooking process and to cool it down. Vapeur (vah purr) (lit: steam) the vapor that rises from boiling. When confined the heat is hot enough to cook foods. A method of cooking without using fat. Velouté (vuh loo tay) (lit: velvety) a thickened soup; made from a stock and a roux to which egg yolk and cream is added. 1. One of the five mother sauces, it is a white stock thickened with a roux. 2. A soup or potage made from a velouté to which egg yolk and cream have been added, and served with an accompanying garnish. Zester (zeSS tay) (lit: to zest) to remove the colored part or zest of citrus fruit (e.g., oranges, lemons) by grating or peeling with a small knife.