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20 Cards in this Set

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Meringue Chantilly
Baked meringue filled with whipped cream
Meringue Glacée
Baked meringue filled with ice cream
Mignonette
A small, coin-shaped filet of meat; a medallion
Millefeuille
French for thousand leaves and used to describe any sweet or savory dish made with puff pastry.
Mirepoix
A mixture of coarsely chopped onions, carrots, and celery used to flavor
Mise en place
French for putting in place and used to describe the preparation and assembly of all necessary ingredients and equipment for cooking.
Monosaccharide
A carbohydrate such as glucose or fructose that is crystalline, sweet,
Monter au Beurre
To finish a sauce by swirling or whisking in butter (raw or compound) until it is melted; it is used to give sauces shine, flavor and richness.
Moules
Mussels
Mousse
French for foam; also a soft, creamy food, either sweet or savory, lightened by adding whipped cream, beaten egg whites or both.
Moutarde
Mustard
Napoleon
A French pastry made with rectangular sheets of puff pastry layered with pastry cream, whipped cream and fruit or chocolate gananche; the top is then dusted with powdered sugar or coated with fondant glaze.
Nappe
The consistency of a liquid, usually a sauce, which will coat the back of a spoon.
Noisette
“Hazelnut”, also a small, tender round slice of meat taken from the rib or loin
Noix
Walnut
Nouvelle Cuisine
French for new cooking and used to describe a mid-20th-century
Oignon
French for Onion
Oignon Brûlée
French for burnt onion and used to describe charred onion halves that are used to flavor and color stocks and sauces.
Oignon Piquet
French for pricked onion and used to describe a peeled onion with a bay leaf tacked with a clove to its side; used to flavor sauces and soups.
Paillard
A scallop of meat or poultry pounded until thin, usually grilled.