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20 Cards in this Set
- Front
- Back
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Meringue Chantilly
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Baked meringue filled with whipped cream
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Meringue Glacée
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Baked meringue filled with ice cream
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Mignonette
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A small, coin-shaped filet of meat; a medallion
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Millefeuille
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French for thousand leaves and used to describe any sweet or savory dish made with puff pastry.
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Mirepoix
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A mixture of coarsely chopped onions, carrots, and celery used to flavor
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Mise en place
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French for putting in place and used to describe the preparation and assembly of all necessary ingredients and equipment for cooking.
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Monosaccharide
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A carbohydrate such as glucose or fructose that is crystalline, sweet,
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Monter au Beurre
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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.
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Moules
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Mussels
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Mousse
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French for foam; also a soft, creamy food, either sweet or savory, lightened by adding whipped cream, beaten egg whites or both.
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Moutarde
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Mustard
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Napoleon
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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.
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Nappe
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The consistency of a liquid, usually a sauce, which will coat the back of a spoon.
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Noisette
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Hazelnut, also a small, tender round slice of meat taken from the rib or loin
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Noix
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Walnut
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Nouvelle Cuisine
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French for new cooking and used to describe a mid-20th-century
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Oignon
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French for Onion
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Oignon Brûlée
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French for burnt onion and used to describe charred onion halves that are used to flavor and color stocks and sauces.
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Oignon Piquet
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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.
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Paillard
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A scallop of meat or poultry pounded until thin, usually grilled.
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