mis-en-place, Prep, brunoise, Tiny, uniform dice of vegetables., roux, A mix of flour and fat used to thicken sauces., julienne, Thin, matchstick-sized vegetable cuts., chiffonade, Thinly sliced herbs or leafy vegetables., bouquet garni, A bundle of herbs used to flavor soups or stocks., reduction, The process of thickening or intensifying a liquid by simmering., mirepoix, A base of diced onion, carrot, and celery., emulsion, A mixture of two liquids that typically don’t combine, like oil and water., sauté, To cook quickly in a small amount of fat., blanch, To briefly boil food and then cool it in ice water., deglaze, adding liquid to a pan to lift the flavorful bits stuck at the bottom., purée, To blend food until smooth., al dente, Pasta cooked to be firm to the bite., croutons, Small, crispy bread cubes often used in soups or salads., flambé, Igniting alcohol in a dish for flavor and presentation., poach, To cook gently in simmering liquid., sweat, To cook vegetables gently in fat without browning., stock, A flavorful liquid made by simmering bones, meat, or vegetables., consommé, A clarified and intensely flavored broth., caramelize, To brown sugar or natural sugars in food for flavor., temper, Gradually warming an ingredient to prevent curdling., zest, The aromatic outer peel of citrus fruits., pâté, A spreadable mixture of meat or fish., ganache, A mixture of chocolate and cream used for desserts., espagnole, One of the five mother sauces, made with brown stock., hollandaise, A rich sauce made with egg yolks, butter, and lemon juice., glaze, A shiny coating for food, often sweet or savory., bain-Marie, A shiny coating for food, often sweet or savory., sous vide, A low-temperature cooking method using vacuum-sealed bags..

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