ANCHOIS –
Anchovy
BLANCHIR
–
Blanching meats, vegetables, etc by immersing in cold water, bring to boil,
drain and refreshing by re immersion.
CHANTILLY
– Whipped
cream sweetened with a little sugar.
ENTREMETIER
– Cook
who prepares vegetables and egg dishes.
FOIE
GRAS – Fat goose liver.
GLACE
de VIANDE – Meat
glazed or extract, usually made by reducing meat stock a dark thick semi liquid.
MEUNIERE
– A
method of cooking in which the meat or fish is dredge in flour and shallow
fried in butter served with sauce meuniere.
PASTILLAGE
– Sugar
paste used in modelling.
RISOTTO
– Italian
rice dish.
SAUTEUSE
– Shallow
pan with sloping sides.
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