Amazing Food Terminologies Eps 6

Allumettes - Match size cut ( usually potatoes ) Pommes de terre allumettes.

Bechamel - A rich white sauce. Recognised as one of the 5 foundation sauces.

Chaud Froid - A cold entree: A sauce used for making cold fish, game, poultry and etc.

Duxelle - Chop shallots and mushrooms cooked in butter.

Entrecote - Steak cut from sirloin of beef, literally ''between the rib''.

Flan - Open tart.

Glace - Frozen or glazed.

Lie - Slightly thickened.

Marmite, La Petite - A type of consomme cooked and served in a small earthenware.

Papillotes - Cooking in paper wrap.

Revenir - To try quickly to colour.

Salpicon - A mixture of finely diced meat of ham or tongue and mushroom bound in sauce.

Truffle - Truffle, a pungent black fungus which grows underground in Northern Italy or France