Ambient - Room temperature, surrounding atmosphere, Bat out - To flatten raw slices of meat eg pork with a cutlet bat, Bouquet Garni - A faggot of herbs, Concasse - Coarsely chopped eg tomatoes, parsley etc, Coulis - A puree sauce made with soft fruits, peppers or tomatoes, Dilute - To mix a powder eg custard powder, cornflour etc with cold liquid prior to thickening boiling liquids, Farce - Stuffing, Fumet - A strengthened fish stock, Hors-d oeuvres - An appetiser or first course, Lardons - Batons to streaky bacon, fried and used to garnish various dishes eg coq au vin, Mirepoix - Roughly cut onions, carrots, celery, bay leaf, and thyme for flavouring stocks and sauces, Pass - To push a soup, sauce, potatoes, vegetables, mousses etc through a sieve or chinois, Prove (or proof) - To allow a fermented dough to rest in a warm place of pod vegetables : peas, lentils, beans etc, Roux - Equal quantities of fat and flour cooked together over a moderate heat until the desired colour is reached, White, Blond or Brown – used to thicken soups and sauces, Stick blender - An electrical device for blending soups and sauces, Veloute - A soup classification, Darne - A slice of round fish on the bone, Glaze (to) - To finish certain vegetables eg carrots with butter and sugar,

Common Culinary Terms Part 3

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