Kitchen's Vocab Flashcards
to bind/ to thicken
give a certain consistency to the stock, sauce, soup by adding thickening agents (starch, egg yolk, etc)
“Boutique garni”
parsley stalks, thyme and bay leaves are tied together sometimes accompanied by celery or leek according to use
to deep fry
to cook by fully immersing a food product in high temperature fat
filming
to protect food preparations by covering them with cling film or similar food-safe plastic wrap
to fry
to cook food in a frying pan with fat/ oil
“marche en avant”
- logical and rational sequence goods follow through different operations (from delivery to consumption)
- no possibility of return or contact between the clean and unclean products section.
“mirepoix”
large cubes of vegetables used as an aromatic garnish to prepare stocks.
to pot-roast
to cook slowly a food preparation on an aromatic garnish in a covered pot.
preliminaries
the first step of food preparation (peeling, trimming, washing, etc.) prior to the cooking process. this process should take place in a special zone.
to reduce
concentrating a liquid through evaporation
to roast
process of cooking butcher’s meat or poultry with fat by exposing it directly to heat in an oven or on a spit
to roughly chop
to cut (parsley, tomatoes, bones, fish bones, etc.) into large pieces.
“Roux”
- a binding or thickening agent
- composed of flour cooked in fat (melted butter, etc.) for a short or long time according to the desired color: white, golden or brown.
rush - “coup de feu”
busy/ intense moment of service
to scrape
to thoroughly clean the edge of a container with a plastic scraper or a rubber spatula
