French Terms

4. cooking technique where foods are placed into a vacuum sealed bag and cooked in a bath of circulating, temperature-controlled water.
7. basic brown sauce made from mirepoix, brown roux, tomato puree and brown stock.
9. a knife technique for cutting leafy ingredients, such as spinach, broad-leafed lettuces, kale, and herbs such as basil and mint.
10. stock that has been clarified (usually, using egg whites) and concentrated. It has a clear color and a stronger flavor than stock.
11. A clear seasoned broth, made from simmering meat, vegetables, and seasoning in water.
14. Traditionally a smooth, creamy soup made from crustaceans such as lobster and shrimp
15. a paste of equal parts flour and fat. The color changes the longer it cooks.
16. a light mother sauce made from a white stock thickened with a blond roux.
17. a concentrated sauce made from equal parts of espagnole and brown stock.
20. a mixture of aromatics containing 2 parts diced onions to 1 part diced celery and 1 part diced carrots. Most often used as the base for soups, stews, and sauces.
21. a knife technique of cutting food into small thin strips

1. the art of preserving meats with salting, cooking, and curing methods.
2. to put in place
3. emulsion of egg yolks, vinegar, water, and butter.
5. creamy white mother sauce made with milk and a white roux
6. a hot water bath. It adds humidity to the oven.
8. a small taste of food served prior to sitting down for a meal, or in place of a meal at a cocktail party.
10. A cylindrical or egg-shaped patty rolled in breadcrumbs and fried.
12. a cooking technique that involves quickly cooking food in a shallow pan, at a high temperature, with a small amount of fat.
13. a very small dice knife technique
18. a light, smooth sauce made from pureed fruits or vegetables.
19. traditionally an emulsion of garlic, salt, and olive oil