Larder terms and meanings

Question 1

What is a brunoise

Answer 1

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

Question 2

What is a Jardiniere

Answer 2

Vegetable batons

Question 3

What is a Julienne

Answer 3

Long thin strips

Question 4

What is Macedoine

Answer 4

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

Question 5

What is Paysanne

Answer 5

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

Question 6

What is a concasse

Answer 6

Roughly chopped, e.g. parsley, tomatoes

Question 7

What is a Chiffonnade

Answer 7

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

Question 8

What is a Hache

Answer 8

Finely chopped or minced

Question 9

What is mirepoix

Answer 9

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

Question 10

What is a bouquet garni

Answer 10

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

Question 11

What is a Cloute

Answer 11

Onion studded with cloves used for flavouring

Question 12

What is a Duxelle

Answer 12

Finely chopped mushrooms cooked with shallots and seasoning

Question 13

What is a croute

Answer 13

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

Question 14

What are Croutons

Answer 14

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

Question 15

What is Court bouillon

Answer 15

Cooking liquor used for cooking fish and some offal

Question 16

What is an emulsion

Answer 16

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

Question 17

What is fume?

Answer 17

Smoked, e.g. smoked salmon

Question 18

What is a marinade

Answer 18

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

Question 19

What is a pass

Answer 19

To go through a sieve or strainer

Question 20

What is a bain-marie?

Answer 20

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

Question 21

What is a cartouche

Answer 21

A piece of greased paper to cover foods in cooking

Question 22

What is a chinois

Answer 22

Fine or coarse conical strainer

Question 23

What does blanch mean?

Answer 23

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)

Question 24

What does refresh mean?

Answer 24

To stop cooking process in cold water

Question 25

What does drain mean

Answer 25

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

Question 26

What does strain mean

Answer 26

To separate the liquids from the solids through a strainer

Question 27

What is crosscontamination

Answer 27

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