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20 Cards in this Set
- Front
- Back
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Beignet soufflé
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type of fitter made with éclair paste, which puffs up greatly when deep fried.
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Beurre
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french for butter
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Beurre blanc
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white wine butter and used to describe an emulsified butter sauce made from shallots, white, wine and butter; also known as butter sauce.
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Beurre noir
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French for black butter and used to describe whole butter cooked until dark brown(not black)
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Beurre noisette
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French for black butter and used to describe butter cooked until it is light hazelnut.
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Beurre rouge
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an emulsified butter sauce made from red wine, butter and shallots.
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Bifteck
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french for beef steak.
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Black forrest torte
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a dessert made by layering kirsch soaked chocolate genoise with sour cherries and sweetened whipped cream.
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Blancmange
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a French milk pudding or custard, usually flavored with almonds.
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Blanquette
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a French white wine stew made with veal, lamb or chicken, mushroom and small white onions; the meat is not browned and is cooked in a white stock; the dish is finished in egg yolk and cream.
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Buf
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French for beef.
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Bouquet garni
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a French seasoning blend of fresh herbs and vegetables tied in bundle with twine and used to flavor stocks.
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Bouquetière
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French for a garnish of carefully cut and arranged vegetables.
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Brigade
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a system of staffing a kitchen so that each worker is assigned a set of specific task; these task are often related by cooking method, equipment or type of foods being produced.
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Brioche
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a light tender French yeast bread enriched with eggs and butter.
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Brochette
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French for skewer.
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Brocoli
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broccoli.
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Brunoise
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precision cut measuring 1/8by 1/8 by 2.
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Brunoisette
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(small brunoise) cut measuring 1/16 by 1/16 by 1/16.
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Beurre manié
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french for kneading butter and used to describe am mix of equal weights of flour and whole butter; it is whisked into a sauce just before service for quick thickening and added sheen and flavor.
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