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13 Cards in this Set
- Front
- Back
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Un bouquet garni |
Assortment of herbs and intended to soak up sauces and dishes |
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Une pissaladière |
Nice pie topped with steaming oil, hanchois onions and black olives |
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Un coulis |
Juice got cold after having crushed a food that is passed through a sieve. Is generally used to sauce or accompanying |
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Un sirop |
Viscous and thick liquid served refreshing drink water |
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Un cerfeuil |
Small annual umberllifer aromatic, cultivated among the herbs |
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Une tapenade |
Recipe for Provençal cuisine in which are olives, capers, anchovy nets and some cloves of garlic |
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Des rillettes |
Preparation of pork, or poultry meat, or fish, cooked long simmer in fat |
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(Couper) en quartier |
Divide into four |
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Pocher |
Cook food by submerging it in a headed liquid |
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Émonder |
Rid something the superfluous |
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Blanchir |
Make white something (whiten his teeth) |
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Napper |
Cover something |
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Homogène |
Composed of elements of the same type (similar), we're talking about homogebeous mixture |
