deck author makoto08 Created 07 Nov 2008 deck subscribers

this deck has 12 cards Export Question Answer bain-marie A cooking method in which a dish, bowl, etc. is placed into a hot water bath (in the oven or on the stovetop) or over a pan of boiling water. blanch To cook a food briefly in boiling water. bouquet garni A combination of herbs used to flavour soups, stocks, stews, etc. braise cook food slowly in a closed utensil with a small amount of liquid, either on the stovetop or in the oven. brunois A method of cutting vegetables into tiny dice, often used as a garnish. julienne food that is cut into small matchstick lengths macerate To soak a food in a liquid, usually a liqueur or spirit, to moisten and flavour it. mirepois flavouring mixture in French cooking, consisting of two parts chopped onion to one part each chopped carrot and celery, used in stocks, soups, stews, etc. reduce To evaporate the liquid in a dish by simmering or boiling, in order to develop a thicker consistency and intensify the flavours. saute To cook quickly in a small amount of fat in a skillet or frying pan over direct heat. « Previous 1 2 Next »