Aioli - A strongly flavored garlic mayonnaise from france, used on fish, meats &
veggies.
Allemande - Classic Veloute, Egg Yolks thicken sauce.
Aromatics - Herbs and Spices
Arrowroot - Starchy product, thickening agent for pudding, sauces…etc.
Au Sec – Coats the back of a spoon, not too thin or thick.
Béchamel - White sauce made by stirring milk into a white roux – mother sauce
Beurre Blanc – White wine, vinegar & Shallot reduction. Chunks of cold butter swirled
into the sauce.
Beurre Noir – Black butter, butter cooked until brown.
Buerre Noissete – Brown butter, light brown color
Buerre Manie – Paste of softened butter & flour used to thicken sauces
Bisque - Thick, Soup using pureed seafood & cream
Blanch - To put fruits & veggies into boiling water for a short amount of time, then
placed into ice water to stop cooking.
Bouillon - Any broth made by cooking veggies & meat in concentrated water
Bouquet Garni - Bunch of herbs, tied together
Broth - liquid from cooked veggies or meat or fish in water
Brown Veal Stock - Stock or liquid made from veal bones that are browned and mixed
with mirepoix. Bones veal bones.
Caramelize - Heat sugar until it becomes liquid, thick clear syrup.
Chowder - Chunky seafood soup
Chicken Stock - The liquid made from roasting or cooking chicken bones with Mirepoix
along with water.
Clarification - To clear cloudy liquid by removing a sediment
Clarified Butter - Mild solids removed from butter
Cold Soup - Refreshing cold soup
Compound Butter – Herbs & spices added to butter, Butter creamed with other
ingredients such as herbs, garlic, wine, shallots…etc
Consommé - Clarified stock or broth, Clarified with “clear meat” & gently simmered.
Cornstarch - A dense powdery flour from the endosperm portion of the corn kernel
Court Bouillon - Water w/ seasoning, herbs and an acid, used for cooking fish. “Short
broth”
Cream Soup - Soup containing milk and/or cream
Deglaze - Swirl liquid in sauté pan to dissolve cooked particles of food.
Degrease - Skimming fat from surface of hot liquid
Demi-Glace – Half brown sauce & half brown stock, reduced by half
Emulsion – Mixture of one liquid with another which can not normally be combines
smoothly (oil and water for example.)
Espagnole - Mirepoix, butter, flour, brown stock, tomato puree, sachet
Flavoring - Seasonings, herbs, spices to add or change the flavor of something. Not to
enhance, but to alter.
Fond - Means stock
Fumet – Concentrated stock, one from fish
Fish Stock – Liquid made from water & fish bones w/ white Mirepoix
Garnish - Decorative, edible accompaniment to a finished dish
Gastrique - Caramel deglazed w/ vinegar for sweet & sour sauce
Glace De Viande – “Meat Glaze”
Glace De Volaille – Chicken extract. Reduced clear stock.
Grand Sauce – Leading sauce, the base
Hollandaise - Egg yolks, vinegar, pepper corns, clarified butter, cayenne pepper & salt.
Jus - French word for juice
Jus Lie - Brown stock, cornstarch or arrowroot
Liason - Thickening agent for soups. Made with cream & eggs
Lie - Gray made from brown stock
Matignon - Artichoke hearts stuffed w/ breadcrumbs & browned. Vegetable serves as a
garnish w/ several dishes.
Mayonnaise - Salad oil, lemon, salt, dry mustard, vinegar 8:1 Ratio
Mirepoix - Carrots, celery, onion
Mise En Place – Means “Everything in place”
Mont au Beurre – To finish with butter
Nappe - “Lumpy” too thick
Oignon Brule - Onion ½ caramelized, to add color to stocks & soups.
Oignon Pique - Onion w/ Bay leaves & cloves stuck into onion, put into soup or sauces
Pan Gravy - Sauce made from dripping from roasted meat
Potage - Means soup in French
Puree - To process through a blender, food mill…etc
Pureed Soup - Made by simmering dried or fresh veggies in stock or water, then pureeing
the soup.
Raft - The raft is the clear meat that floats on top
Reduce - To boil or simmer liquid away
Reduction - Simmering sauce to evaporate liquid, until sauce is thick.
Remoulage - Re-wetting of the bones to make weaker stock
Roux - Flour, butter, cooked to various degrees. Equal parts. White, blonde, brown
Sachet - Garlic, bay leaf, peppercorns, thyme, parsley stems
Sauce - Flavored liquid made to accompany food, to enhance & bring out its flavor,
sometimes thickened.
Salsa - Raw or cooked veggies, vary in mildness. Mexican word meaning sauce.
Seasonings - Ingredients or spices used to enhance & bring out flavor in foods.
Skim - To remove the top layer of liquids, such as fat or foam
Slurry - A thin paste of water & flour used as a thickening agent.
Stock - Flavorful liquid made from fish, veal, chicken, beef bones…etc.
Tapioca Starch - Starchy substance extracted from the root of the cassava plant. Used for
thickening soups, fillings, glazes.
Temper - Product is stabilized through a melting and cooling process.
Tomato Sauce – Pork, onion, carrots, tomatoes, ham, sachet, salt, sugar.
Vegetable Stock - Liquid made from veggies & water.
Veloute - Blond roux, clarified butter, bread flour, white stock.
Vinaigrette - Basic oil & vinegar combination, used for salads & other cold meat or
veggie dishes. 3:1 ratio of oil – vinegar.
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