Tiny bite-size morsles served before the hors d'oeuvre or first course of the meal
The vegetarian substitute for gelatine. It is an extract of seaweed found in the Indian and Pacific Ocean. It also does not melt as readily as gelatine would.
A term used to describe the texture of an object, usually used for pasta. A literal translation meaning "to the teeth", revering to the firmness of the pasta, but not hard.
French term for garlic
Prepare on order, should not be prepare in advance.
B
Bisque (bisk)
Bechamel (besh ah mel)
Be Noir
Bain Marie
Beignets
A thick, rich creamy soup generally made of shellfish
Basic white sauce made of milk, butter(fat) and flour
French term for Buckwheat flour
Also known as a water bath, using a deep baking pan, filled with hot water.
fritters, either sweet or savoury
C
Ca Marche (sa marsh)
Consomme (con somm may)
Consomme Adele
Confit (kon fee)
Chemise ( shim meez)
A term used during serves, to inform the chefs' that a order is to follow.
A Basic clear soup, usually made from a stock
Is a clear soup which includes carrots, peas and chicken farce quenelles
Meat (usually goose duck or pork) hat is slowly cooked in tis own fat and preserved with the fat packed around it as a seal.
French term meaning "shirt" or "vest" and the term refers culinarily to a food that is wrapped or coated with a pastry or sauce.
D
Dariole (da ree ole)
Darne (darn)
Dalle
Demi-Glace
A small, cylindrical mold which is use to set individual savory or sweet dessert and can also be used for food that need to be steamed, baked or poached.
Is a slice of round fish on the bone, also known as a steak.
A thin slice of scallop
Equal quantities of espagnole and brown stock thats then reduced by half.
F
Foie Gras (f waa graa)
Farci ( far see)
Friandises (free ahn deez)
An hors d'oeuvres of seasoned livers of geese, duck, chicken, or veal made into a pate. Also refer to force fad duck liver.
Usually a protein product (meat or fish) thats been place into a blender and then used as a stuffing
either petits fours or sweet meats
S
Stabilizer
Souffle
These are ingredients which strengthens the protein bonds in the egg white which result in a more stable meringue. List of stabilizers: Lemon Juice, Cream of Tartar, salt, vinegar
A Spongy hot dish, made from a sweet or savory mixture, lightened by stiffly beaten egg whites or whipped cream