Amazing Food Terminologies Eps 2

Agiter - To stir

Ballotine - Stuffed boneless game or domestic bird.

Caramel - Melted sugar in light brown syrup stage.

Darioles - Small baba mold shape.

Echalote - Shallot.

Fagot - Fagot, bouquet garni.

Galantines - Stuffed chicken or veal in the form of a large roll usually glazed with chaufroid sauce and decorated for cold buffet.

Hacher - To chop finely.

Jambon - Ham

Kromeski - A type of meat croquette.

Laitue - Lettuce.

Macedoine - Diced, mixed vegetables or fruits.

Napper - To coat with sauce, aspic, sugar, etc.

Oie - Goose

Pailles - Straw ( pommes pailles, straw potatoes )

Quenelles - Dumpling made of meat, poultry, fish, etc.

Raifort - Horseradish.

Sabayon - French name for Zabaglione: dessert made of whipped egg, sugar and wine.

Terrine - Earthenware casserole, also a term for pate cooked in a terrine.

Veloute - Literally ''velvet'' , a thick textured white soup or sauce.

Zabaglione - Sabayon.