term1 Definition1term2 Definition2term3 Definition3
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Une tête d'ail
Composed of several cloves of garlic
Rectifier l'assaisonnement
Correct, improve seasoning
Ciseler
Cut very thin with scissors
Le bouillon
The cooking liquid, full of taste !
A 'cube broth' is the rest of this highly concentrated juice
Réserver
Put aside
Peler
Remove skin (the one of tomatoes, peaches, almonds... it is a technique that uses boiling water
Étaler
Distributing an assembly on a surface
Écraser
Flatten something be compressing it heavily
Préalablement
First, beforehand
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