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20 Cards in this Set

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albumen
protein rich white of an egg
aromat
any spice which gives flavour and fragrance to the food
aspic
a clear fish, poultry or meat jelly made of clarified stock or consomme and gelatine; used as a base for moulded dishes or as a glaze for cold food
bake blind
bake a pastry crust before it is filled; to keep shape bake with foil and baking beans or pricked and lined with parchment paper
bard
wrap bacon around lean meat to keep it moist
beurre manie
kneaded butter - paste made from equal parts butter and flour. used as a thickener for soups, stew and sauces
braise
sear food in fat then cook tightly covered in flavourful liquid (stock or wine) on low heat for a lengthy time
brunoise
finely diced carrot, celery, leek or courgette used singly or together as the classic garnish for consomme
chiffonade
leafy vegetables or herbs that have been rolled up and sliced crosswise into thin strips
clarify
to rid liquid of impurities. can simmer egg whites with stocks b/c the whites attract impurities. can also slowly heat butter to remove milk solids.
concasse
coarsely chopped mixture, usually tomatoes, seeded, peeled and chopped
cure
to preserve a food by treating it with salt, smoke, bacteria or acid based brines
cutlet
a cut of meat taken from leg or rib sections
degorge
to soak meats, poultry and fish in water with salt or vinegar to remove impurities and blood
demi glace
a thick intensely flavoured sauce or base for a sauce made from stock, wine or meat glaze
emulsion
add one liquid to another in a slow continuous stream whilst stirring vigorously
enrich
add cream or egg yolk to sauce or soup; or butter to dough to create a rich texture or flavour
entrecote
French for 'between the ribs', tender cut of beef usually grilled or sauteed
escalope
thin slice of meat, such as veal, chicken or fish
fumet
a well flavoured stock, usually made from fish bones, usually white, or occasionally game, used for flavouring mild tasting liquids. used frequently in classic French cuisine