Kitchen Vocabulary Flashcards
To bind/to thicken
Give a certain consistency to stock, sauce or soup by adding thickening agents (starch, egg
yolk, etc.).
“Bouquet garni”
Parsley stalks, thyme, and bay leaves tied together securely and sometimes accompanied by celery and/or leek according to use.
To deep fry
To cook by fully immersing a food product in high temperature fat
Filming
To protect food preparatinos by covering them with cling film or similar food-safe plastic wrap
To fry
To cook food in a frying pan with fat or oil
“Marche en avant”
Professional term which refers to the logical and rational sequence goods follow through different operations, from delivery to consumption. There is no possibility of return or contact between the clean products section 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 steps of food preparatino (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 buthcer’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 that is 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.
