Cordon Bleu Cooking Vocabulary

Front 1

albumen

Back 1

protein rich white of an egg

Front 2

aromat

Back 2

any spice which gives flavour and fragrance to the food

Front 3

aspic

Back 3

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

Front 4

bake blind

Back 4

bake a pastry crust before it is filled; to keep shape bake with foil and baking beans or pricked and lined with parchment paper

Front 5

bard

Back 5

wrap bacon around lean meat to keep it moist

Front 6

beurre manie

Back 6

kneaded butter - paste made from equal parts butter and flour. used as a thickener for soups, stew and sauces

Front 7

braise

Back 7

sear food in fat then cook tightly covered in flavourful liquid (stock or wine) on low heat for a lengthy time

Front 8

brunoise

Back 8

finely diced carrot, celery, leek or courgette used singly or together as the classic garnish for consomme

Front 9

chiffonade

Back 9

leafy vegetables or herbs that have been rolled up and sliced crosswise into thin strips

Front 10

clarify

Back 10

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.

Front 11

concasse

Back 11

coarsely chopped mixture, usually tomatoes, seeded, peeled and chopped

Front 12

cure

Back 12

to preserve a food by treating it with salt, smoke, bacteria or acid based brines

Front 13

cutlet

Back 13

a cut of meat taken from leg or rib sections

Front 14

degorge

Back 14

to soak meats, poultry and fish in water with salt or vinegar to remove impurities and blood

Front 15

demi glace

Back 15

a thick intensely flavoured sauce or base for a sauce made from stock, wine or meat glaze

Front 16

emulsion

Back 16

add one liquid to another in a slow continuous stream whilst stirring vigorously

Front 17

enrich

Back 17

add cream or egg yolk to sauce or soup; or butter to dough to create a rich texture or flavour

Front 18

entrecote

Back 18

French for 'between the ribs', tender cut of beef usually grilled or sauteed

Front 19

escalope

Back 19

thin slice of meat, such as veal, chicken or fish

Front 20

fumet

Back 20

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