Larder terms and meanings Flashcards Preview

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Flashcards in Larder terms and meanings Deck (27):
1

What is a brunoise

A very fine dice used as a garnish. To cut, proceed as for Julienne, then cut the strips into 3mm dice.

2

What is a Jardiniere

Vegetable batons

3

What is a Julienne

Long thin strips

4

What is Macedoine

5mm dice of vegetable or fruit. The fruit for a fruit salad are often cut into these cubes

5

What is Paysanne

Thin slices of vegetables cut into various shapes, e.g. triangles, rounds, squares

6

What is a concasse

Roughly chopped, e.g. parsley, tomatoes

7

What is a Chiffonnade

Finely shredded lettuce or other leafy vegetable use as base or garnish

8

What is a Hache

Finely chopped or minced

9

What is mirepoix

Roughly cut onion, carrot, celery, used for base of stocks, sauces, poêles

10

What is a bouquet garni

Bundle of herbs (faggot), parsley stalks, thyme, bay leaf

11

What is a Cloute

Onion studded with cloves used for flavouring

12

What is a Duxelle

Finely chopped mushrooms cooked with shallots and seasoning

13

What is a croute

Various shapes of fried or toasted bread on which foods are presented

14

What are Croutons

Fried bread, triangular, cubed or heart shaped to garnish soups and salads

15

What is Court bouillon

Cooking liquor used for cooking fish and some offal

16

What is an emulsion

Mixture of oil and liquid (such as vinegar) which does not separate on standing (mayonnaise, hollandaise)

17

What is fume?

Smoked, e.g. smoked salmon

18

What is a marinade

Richly spiced liquid with wine and aromatise to flavour and tenderise meats

19

What is a pass

To go through a sieve or strainer

20

What is a bain-marie?

Container of water to keep foods, sauces, soups, hot without burning
Container of water for cooking foods to prevent them from burning

21

What is a cartouche

A piece of greased paper to cover foods in cooking

22

What is a chinois

Fine or coarse conical strainer

23

What does blanch mean?

To remove tomato skins in hot water, to cook and retain colour in green vegetables. To cook without colour (as for first frying of deep fried potato chips)

24

What does refresh mean?

To stop cooking process in cold water

25

What does drain mean

To place food in a colander, allowing liquid to seep out

26

What does strain mean

To separate the liquids from the solids through a strainer

27

What is crosscontamination

Transfer of micro organisms from contaminated to uncontaminated hands, utensils or equipment