BRIOCHE – Yeast – leavened sponge dough.
BROCHETTE – Skewer or cubes of meat broiled on skewer.
BRUNOISE - Vegetables cut into fine dice.
COMMIS - An apprentice in the kitchen or dining room.
COMPOTE - Stewed fruit.
CONCASSER - To chop roughly ( commonly tomatoes ) .
FRICASSEE - A white stew.
FUMET - Concentrated stock or essence from fish or shellfish.
POTAGE - Soup.
POT AU PEU - Rich soup with meats and vegetables.
POTIRON - Pumpkin.
No comments:
Post a Comment