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Culinary lexical
Find here a useful lexical of culinary terms in French |
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- Abaisser : Roll out a pastry on a floured marble, in order to give to it more slenderness : pie…
- Accommoder : To prepare a dish carrying out the transformations before cooking it, then flavor and cook it.
- Assaisonner : Portion of different ingredients (salt, pepper, spice, condiments), in order to devil a culinary preparation.
- Bain marie : Culinary process bound either to keep hot a sauce, a soup… that are not immediately served or to dissolve ingredients without any risk to burn them, or to cook slowly dishes with boiling water’s hotness.
Its principle is to place the container in which there is the preparation in another bigger container, holding boiling water.
- Blanchir : Submit uncooked food crus, during a varying while , to boiling water, nature, salted or with vinegar . Food is refreshed then drained then generally cook properly.
- Blondir : Make an ingredient brown in a body fat.
- Ciseler : Go in for some slanted incisions, not too deep on the surface of a round fish.
Concerning the vegetables and fine cut sweet grass, they are pruned in pieces, fine thongs or tiny cubes.
- Concasser : Mince or crush an ingredient more or less roughly.
Tomatoes’ flesh can be crushed. Parsley, chervil, tarragon are crushed, lying flat on a cutting board, quickly trusted with a knife. Bones of butcher shop, of poultry or game fishbones are also crushed with cleaver to prepare a base for sauce or a scent.
- Dariole : Litlle pastry cooked in a pan slightly got wider , also named « dariole » that is also used to prepare individual babas, custard tarts, litlle cakes, cakes with rice or vegetables.
- Emincer : More or less fine cut in slices, layers, vegetables, fruits or meat. The operation is fluently carried out with a carving knife on a cutting bord.
- Évider : Take out a piece more or less important of an uncooked fruit or vegetable’s pulp before using it for a special preparation.
- Farcir : Garnish the inner of a poultry or a fish, of vegetables, eggs, stuffing, puree…
- Moule à manqué : These pans are round, with sides slightly got wider and sometimes with moving bottom.
- Rectifier : Correct the dressing of a dish after having tasted it, adding what is subject to improve it.
- Réserver : Put away in a cool or a hot place ingredients or preparations destined to be used after.
- Saumure : Salty solution in which are pored over meats, fishes or vegetables to reserve them.
- Tapisser : Put a layer of flour, pastry, butter… Or of greaseproof paper on the bottom and the inner wall of a pan.
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