Karteikarten
Culinary terms
Karten in diesem Stapel (48)
- 1Mise en placePut in place (Basic preparation)
- 2Sous chef2nd Chef
- 3A La CarteType of menu where meals are individually prepared, cooked to order and separately priced
- 4Table D' HoteType of menu with a set price for several courses
- 5A l' AnglaiseCooked in the English style
- 6À la FrançaiseCooked in the French style
- 7Amuse BoucheBite sized morsel offered before a meal
- 8CanapéBite sized pieces of bread, toast, crackers or pastry decorated with savoury garnishes
- 9Hors-d’œuvreAppetiser served at the start of a meal
- 10Petit fourBite sized sweet item served at the end of a meal
- 11Au BleuTerm describing the degree of cooking for steaks: Very Rare
- 12SaignantTerm describing the degree of cooking for steaks: Rare
- 13Á pointTerm describing the degree of cooking for steaks: Medium
- 14Bien cuitTerm describing the degree of cooking for steaks: Well done
- 15BrochetteSkewer, and food cooked on a skewer
- 16ChateaubriandSteak cut from the larger end of a beef fillet
- 17MignonThe small end of a beef fillet
- 18Foie grasLiver of geese and ducks that have been specially fattened
- 19GalantineAn entire poultry or game bird , boned out, filled with farce and cooked
- 20BallottineStuffed leg of poultry or game bird
- 21LardonNarrow strip of fat or streaky bacon
- 22PorterhouseNZ- sirloin steak. USA- T-Bone steak
- 23RagoûtA brown stew, usually beef
- 24NavarinA brown stew, usually lamb or mutton
- 25BlanquetteA white meat stew which is thickened at the end of cooking
- 26FricassèeA white meat stew which is thickened at the beginning of cookin
- 27PoussinBaby chicken
325g - 475g
serves 1 - 2 portions - 28SquabMenu term for pigeon
- 29Acidulated waterWater with lemon juice added to it
- 30AerateTo introduce air into a mixture or liquid, making the texture lighter.
- 31BasteTo moisten with liquid, fat, cooking juices etc.
- 32Beurre manieEqual quantities of flour and butter, mixed together to form a pasteand added to a boiling liquid in small quantities as a thickening agent
- 33Blind bakingCooking a flan case without the filling in it. The flan is lined with a cartouche and baking beans or rice to keep the pastry in shape during cooking
- 34Bratt panA large free standing pan with a heating element, lid and tilting mechanism
- 35ConcasseSkined, deseeded and diced tomato flesh
- 36ConfitA method of preserving meat. the meat is salted and cooked slowly in its own fat, then sealed in a container filled with fat.
- 37Bain-MarieA hot water bath, used for keeping food hot during service or for gently cooking delicate food items
- 38BardTo cover lean meat with pieces of fat or fatty bacon to prevent it drying out
- 39BasteTo brush oil, melted fat or juices over meat during cooking.
- 40Batt outTo pound a piece of meat to make it even and tender. ie. schnitzel
- 41BavaroisCream based, cold set dessert
- 42BechamelWhite sauce made from a white roux and milk
- 43BeurreFrench for butter
- 44BisqueFrench seafood soup made from crustacions
- 45BivalveShellfish with two hinged shells such as mussels and scallops
- 46BroilAmerican name for a grill
- 47CaulFatty membrane from the stomach of pigs. used to wrap or cover some items before cooking
- 48CervenaTrade name for New Zealand farmed venison
Informationen
- Beschreibung
- Some of the foreign words that are used by chefs
- Erstellt von
- Gavin Mackenzie
- Aufrufe
- 219
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