To refine and preserve the cutting edge of a knife blade using a fine grain stone or steel.
AIGUISER AH ghee zay
To make the dull edge of a knife sharp and cutting with the use of a steel or stone.
ALLUMETTES AH loo met
lit: matches Very thin French fries: pommes allumettes
APLATIR AH plah teer
Flattening a piece of meat or fish in order to make it more tender and facilitate cooking or stuffing.
BÂTONNET BAH toh nay
lit. little stick Cut into vegetables into sticks.
BEURRE NOISETTE BURR nwah zet
lit. hazelnut butter Butter that is cooked to a light brown color and has a nutty flavor.
BÉCHAMELBAY shah mel
White sauce made from milk and a white roux. One of the basic sauces of classic cuisine, named after Louis XIV’s Maitre d’Hotel, Marquis de Bèchamel.
BLANCHIR BLON sheer
To place vegetables or meats in cold water and then bring to a boil or to plunge in boiling water in order to precook, soften, or remove an excess of flavor acidity, saltiness, bitterness.
BOUCHON BOO shon
to slice a vegetable into the shape of a cylinder or a cork.
BOUQUET GARNI Boo kay GAR nee
A mixture of herbs thyme, bay leaf, celery stalk, and parsley stems enclosed in the green portion of a leek used to flavor dishes during cooking.
BRIDER BREE day
To tie a bird into a compact shape to ensure even cooking.
BRUNOISE BROON wahz
Vegetables cut into very small regular cubes.
CHÂTEAU SHAH toe
a large turned potato with seven sides.
CHEVEUX SHUH voy
One of the potato “frying” cuts, very thinly sliced.
CISELER SEE zuh lay
1. To finely chop; a manner of finely cutting oinions, shallots and garlic. 2. To shred: to finely slice leaves of green vegetables lettuce, sorrel.
CONCASSER KON kah say
To break up coarsely with a knife or a pestle in a mortar.
DÉGLACER DAYglah say
To dissolve the substance attached to the bottom of a pan with liquid.
DEMILUNE Duh mee loon
a half moon cut, associated with carrots.
DÉS Day
Cubes; small regular squares.
ÉCUMER AY koo may
To remove the foam from the surface of a boiling liquid.
ÉMONDER AY mon day
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.
ÉMINCER AY man say
To cut into thin slices.
FRITURIER free toor yay
The chef de partie responsible for preparing fried foods.
FUMET FOO may
Basic stock made from fish and used to make sauces.
FUSIL FOO zee
Sharpening steel; long, rounded, metal rod used to maintain the cutting edge of a knife.
GARNITURE GAR nee toor
An accompaniment to a dish usually vegetable based.
HACHER AH shay
To cop very finely with a knife.
JULIENNE JOOL yen
Cut into very fine stripes e.g. vegetables.
LIAISON Lee ay zon
Thickener; element or mixture used to thicken a liquid or sauce.
MACÉDOINE may SAY dawn
A mixture of vegetables or fruits cut into small cubes.
MANDOLINE MON doh leen
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 and to make gaufrettes.
MIREPOIX MEER Pwah
Vegetables cut into cubes, the size depending on the length of cooking. It also refers to a certain blend of aromatic vegetables onions, carrot and celery.
MISE EN PLACE MEES ahn plaz
Means everything in its place, advance preparation.
NAPPER nah PAY
To cover food, savory or sweet with a light layer of sauce, aspic or jelly.
PASSER PAH say
To strain; generally using a strainer or china cap sieve.
PAYSANNE - PIE zhan
Is a cut used as an aromatic garnish . Vegetables are cut into thin triangular or square shapes.
PINCER PAN say
Pincer la tomate: To add tomato paste t ingredients while they are sautéing and let it cook until it darkens, to add flavor, color, and texture to the finished dish.
POÊLER PWAH lay
To cook large pieces of meat in a covered cocotte over a garniture aromatique that has been sweated in butter.
POMMES DE TERRE
potatoes
PONT NEUF PON nuff
Large stick cuts for potatoes.
QUATRE-ÉPICES KAT ray peess
A mixture of ground spices made up of pepper; cinnamon, nutmeg and cloves. Often used to flavor meat stuffings.
RAFRAÎCHIR RAH fray sheer
To plunge a food into an ice bath after cooking in order to halt the cooking process and cool the food quickly.
ROUX Roo
A cooked mixture of equal parts by weigh of fat and flour.
ROUELLE – Roo elle
The method of cutting layered or hollow vegetables onions, peppers into rings.
SAUTER SOH tay
To sauté; to cook with coloring over high heat, stirring often in order to prevent sticking.
SINGER SAN jay
To sprinkle with flour at the start of cooking in order to eventually thicken the sauce.
SUER SOO ay
To gently cook vegetables in a little fat without coloring in order to bring out their flavor.
ACIdIFIER ah SEE deef yay
To add lemon juice or vinegar to fruits, vegetables and fish to prevent oxidation
VELOUTÉ vuh LOO tay
A thickened sauce or soup made from a stock and a roux.
ANGLAISE on GLEZ
To cook in boiling water potatoes, vegetables.
AFFÛTER AH foot tay
To refine and preserve the cutting edge of a knife blade using a fine grain stone or steel.
AIGUISER AH ghee zay
To make the dull edge of a knife sharp and cutting with the use of a steel or stone.
ALLUMETTES AH loo met
lit: matches Very thin French fries: pommes allumettes
APLATIR AH plah teer
Flattening a piece of meat or fish in order to make it more tender and facilitate cooking or stuffing.
BÂTONNET BAH toh nay
lit. little stick Cut into vegetables into sticks.
BEURRE NOISETTE BURR nwah zet
lit. hazelnut butter Butter that is cooked to a light brown color and has a nutty flavor.
BÉCHAMELBAY shah mel
White sauce made from milk and a white roux. One of the basic sauces of classic cuisine, named after Louis XIV’s Maitre d’Hotel, Marquis de Bèchamel.
BLANCHIR BLON sheer
To place vegetables or meats in cold water and then bring to a boil or to plunge in boiling water in order to precook, soften, or remove an excess of flavor acidity, saltiness, bitterness.
BOUCHON BOO shon
to slice a vegetable into the shape of a cylinder or a cork.
BOUQUET GARNI Boo kay GAR nee
A mixture of herbs thyme, bay leaf, celery stalk, and parsley stems enclosed in the green portion of a leek used to flavor dishes during cooking.
BRIDER BREE day
To tie a bird into a compact shape to ensure even cooking.
BRUNOISE BROON wahz
Vegetables cut into very small regular cubes.
CHÂTEAU SHAH toe
a large turned potato with seven sides.
CHEVEUX SHUH voy
One of the potato “frying” cuts, very thinly sliced.
CISELER SEE zuh lay
1. To finely chop; a manner of finely cutting oinions, shallots and garlic. 2. To shred: to finely slice leaves of green vegetables lettuce, sorrel.
CONCASSER KON kah say
To break up coarsely with a knife or a pestle in a mortar.
DÉGLACER DAYglah say
To dissolve the substance attached to the bottom of a pan with liquid.
DEMILUNE Duh mee loon
a half moon cut, associated with carrots.
DÉS Day
Cubes; small regular squares.
ÉCUMER AY koo may
To remove the foam from the surface of a boiling liquid.
ÉMONDER AY mon day
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.
ÉMINCER AY man say
To cut into thin slices.
FRITURIER free toor yay
The chef de partie responsible for preparing fried foods.
FUMET FOO may
Basic stock made from fish and used to make sauces.
FUSIL FOO zee
Sharpening steel; long, rounded, metal rod used to maintain the cutting edge of a knife.
GARNITURE GAR nee toor
An accompaniment to a dish usually vegetable based.
HACHER AH shay
To cop very finely with a knife.
JULIENNE JOOL yen
Cut into very fine stripes e.g. vegetables.
LIAISON Lee ay zon
Thickener; element or mixture used to thicken a liquid or sauce.
MACÉDOINE may SAY dawn
A mixture of vegetables or fruits cut into small cubes.
MANDOLINE MON doh leen
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 and to make gaufrettes.
MIREPOIX MEER Pwah
Vegetables cut into cubes, the size depending on the length of cooking. It also refers to a certain blend of aromatic vegetables onions, carrot and celery.
MISE EN PLACE MEES ahn plaz
Means everything in its place, advance preparation.
NAPPER nah PAY
To cover food, savory or sweet with a light layer of sauce, aspic or jelly.
PASSER PAH say
To strain; generally using a strainer or china cap sieve.
PAYSANNE - PIE zhan
Is a cut used as an aromatic garnish . Vegetables are cut into thin triangular or square shapes.
PINCER PAN say
Pincer la tomate: To add tomato paste t ingredients while they are sautéing and let it cook until it darkens, to add flavor, color, and texture to the finished dish.
POÊLER PWAH lay
To cook large pieces of meat in a covered cocotte over a garniture aromatique that has been sweated in butter.
POMMES DE TERRE
potatoes
PONT NEUF PON nuff
Large stick cuts for potatoes.
QUATRE-ÉPICES KAT ray peess
A mixture of ground spices made up of pepper; cinnamon, nutmeg and cloves. Often used to flavor meat stuffings.
RAFRAÎCHIR RAH fray sheer
To plunge a food into an ice bath after cooking in order to halt the cooking process and cool the food quickly.
ROUX Roo
A cooked mixture of equal parts by weigh of fat and flour.
ROUELLE – Roo elle
The method of cutting layered or hollow vegetables onions, peppers into rings.
SAUTER SOH tay
To sauté; to cook with coloring over high heat, stirring often in order to prevent sticking.
SINGER SAN jay
To sprinkle with flour at the start of cooking in order to eventually thicken the sauce.
SUER SOO ay
To gently cook vegetables in a little fat without coloring in order to bring out their flavor.
ACIdIFIER ah SEE deef yay
To add lemon juice or vinegar to fruits, vegetables and fish to prevent oxidation
VELOUTÉ vuh LOO tay
A thickened sauce or soup made from a stock and a roux.
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