Abaisser (AH bay say)
(lit: to lower) to roll a dough out with the aid of a rolling pin to the desired thickness.
Abats (AH bah)
(lit: offal) internal organs of butchered animals sold mainly by stores specializing in this called “triperies.”
White offal: sweetbreads, feet, brains.
Red offal: heart, lungs, liver.
Abattis (AH bah tee)
(lit: giblets) feet, neck, heads, wingtips, liver, gizzard, and heart of poultry.
Abricoter (ah bree coh tay)
(lit: to abricot) to cover a pastry with apricot glaze in order to give it a shiny appearance (see Nappage, Napper).
Accommoder (ah coH moh day)
(lit: to accommodate) to prepare and season a dish for cooking.
Acidifier (ah See deef yay)
(lit: to acidify) to add lemon juice or vinegar to fruits, vegetables, and fish to prevent oxidation.
Aciduler (ah See doo lay)
(lit: to acidulate) to make a preparation slightly acidic, tart or tangy by adding a little lemon juice or vinegar.
Affûter (AH foo tay)
(lit: to hone) to refine the cutting edge of a knife blade using a sharpening stone.
Aiguillette (Ay gwee yet)
(lit: small needle)
1. Long and narrow strip of meat cut from the breast of poultry (especially that of duck) and game birds.
2. A beef cut taken from the top of the thigh.
Aiguiser (Ay ghee zay)
(lit: to sharpen) to maintain the cutting edge of a knife through the use of a steel (fusil).
Allumettes (AH loo met)
(lit: matchstick) 1. A type of savory petits fours (long rectangles of puff pastry). Covered with cheese or filled with anchovy. 2. Very thin sticks of potatoes that are deep-fried. E.g. pommes allumettes.
Angélique (on jay leek) the green stalk of an aromatic plant, most often candied in sugar. Used for decoration in pastry making.
Anglaise (on glez)
1. Mixture made up of whole egg, oil, water, salt, and pepper; used to help coat in flour and breadcrumbs
(paner à l’anglaise).
2. To cook in boiling water (potatoes, vegetables, rice, pasta).
Aplatir (AH plah teer)
(lit: to flatten) flattening a piece of meat or fish in order to make it more tender and facilitate cooking or stuffing.
Appareil (AH pah ray)
(lit: apparatus) mixture of the principal elements of a final recipe (usually egg based).
Aromate (AH roh mat)
(lit: aromatic) a condiment or vegetable that has a characteristic smell or taste (spices and herbs).
Arroser (AH roh zay)
(lit: to baste) the wetting of meat or fish with a liquid or fat during or after cooking.
Aspic (ASS peek)
1. Dish composed of meat, vegetables, and or fish, cooked, chilled, and then molded in gelatin.
2. A savory jelly made from clarified stock, used for molding terrines and glazing cold preparations.
Assaisonner (ah SAy zoh nay)
(lit: to season) seasoning a preparation with certain ingredients that bring out the flavor of the food.
Attendrir (AH ton dreer)
(lit: to tenderize) to pound a piece of meat in order to tenderize it.
Au jus (oh joo)
(lit: with juice) preparation served with its natural cooking juices.
Bain marie (au) (bAn marie (oh))
(lit: Marie’s bath) a hot water bath; a way of cooking or warming food by placing a container in a larger recipient of very hot or simmering water, such as preparations that must not cook over direct heat, for keeping delicate sauces hot, and for melting chocolate. Bain marie is said to be named after an alchemist by the name of Marie la Juive dating back to around 300 BC.
Barder (bAr day)
(lit: to bard) to cover or wrap a piece of meat, poultry, or occasionally fish with a very thin piece of pork fat (barding fat) in order to protect it and keep it moist during cooking, in order to prevent it from drying out.
Barquette (bar ket)
(lit: little boat) small, long, oval pastry mold.
Bâtonnet (beH toh nay)
(lit: little stick) cut into sticks, generally 5 mm x 5 mm x 5 cm long (e.g., vegetables).
Bavarois (bah var wAH)
(lit: Bavarian) cold dessert made from crème anglaise or fruit purée,
a corrosive or sour-tasting liquid) that neutralizes alkalis. 2. Albumen-A simple form of protein, soluble in water and coagulable by heat, such as that found in egg white, milk, and blood serum. 3. A l’ anglaise- to cook in boiling salted water, lit. English style. 4. Allumette or Julienne- A basic knife cut measuring 1/16 inch × 1/16 inch × 2 inches. 5. Aromatics- Having an aroma; fragrant or sweet-smelling: aromatic herbs. 6. Arborio- A rounded medium-grain rice from Italy that is both firm…
soft fluffy spesial white snow. On the feast of every family covered dastorkon - white tablecloth with a variety of dishes . Treats for neighbors to prepare traditional soup , popularly referred to as sumelek of wheat malt with the addition of flour, butter and sugar. On the eve of people put in order a house , pay off debts , put up with all of whom were at loggerheads . For as claimed old people when Nooruz enters their home, all diseases and failure should avoid them . The night before the celebration…
First, decrease the amount of fat in diet. People should be aware and consider the amount of fat intake. Many studies have shown that high-fat diets (especially saturated fats) are associated with higher rates of prostate cancers. Limit the intake of butter, margarine, fried foods, cakes, potato chips, etc., to a bare minimum. However, some fats are good, such as extra virgin olive oil (not fried) and grape seed oil. So, to be free from cancer, I suggest that everyone should be careful with foods which…
Chinese Broccoli with Oyster Sauce (Kylie kwong simple Chinese cooking, page 194) [pic] Ingredients - 1 bunch Chinese broccoli - 1 tablespoon vegetable oil - 2 tablespoons oyster sauce - Dash of sesame oil - 1 tablespoon peanut oil Method 1. cut 5cm from ends of bunch broccoli after cutting into 3 part 2. washing thoroughly 3. fill a saucepan with water to boil then pour in vegetable oil, add broccoli and simmer until broccoli is bright green and soft…
A Different Perspective of Hinduism A Different Perspective of Hinduism With over 900 million people who practice Hinduism it’s hard to believe that I knew very little about the religion until recently. Hinduism is considered to some, the oldest religion in the world, dating back hundreds of centuries. It is primarily practiced in India and Nepal but has followers all around the world. Hinduism’s peaceful teachings have even attracted some very popular celebrities such as…
my house, or pull down my blinds and pretend that nothing was happening. I tried falling asleep but between the thunder, the wind, and the fear that a tree was going to fall on my house it was near impossible. So instead I spent my night in a candle lit room with nothing but a flashlight and a radio that barely worked, unsure of what was going to happen next. After the most stressful night of my life, my brother and I decided to walk around and see what damage the storm caused. The second I left…
English 101 April 24, 2012 Essay 4 Ultra Lounge Pioneer The beat is vibrating off the walls as you enter the admission doors; the crowd is out in force and ready to party. The drinks are flowing across the tables just as fast as the bartenders can make them, conversation is loud and patriots are struggling to hear over the thumping music and the dance floor is filled with sweaty bodies swaying to the beat. To the naked eye this is the makings of success. However the owner of the club…
CATERING (UNITS 1 AND 2) Areas of study: The industry – food and drink Job roles, employment opportunities and relevant training Health, safety and hygiene Food preparation, cooking and presentation Nutrition and menu planning Costing and portion control Specialist equipment Communication and record keeping Environmental considerations 1. The industry - food and drink Types of establishments that provide food and drink Commercial catering – they sell food and drink to make a profit…
Amazon Fire TV Josh Bounds, Brittany Murphy, Kevin Henao, Jessica Skowronski, Juan Lima, Jiabin Xu William Paterson April 6, 2015 Table of contents I. Evaluation of Alternatives…………………………………………………….Pg. 3 II. Purchase Choice Decision……………………...………………....…………..Pg. 4 III. Post-Purchase Evaluation……………………………………………………..Pg. 4-5 IV. Demographic Segmentation…………………………………………………..Pg. 5-7 V. Positioning Characteristics/Features……………………………………...…..Pg.7-8 VI. Works Cited……………………………………………………………………
everything on this plate together with its crisp taste. For our third course, the mussel risotto, we choose a Riesling white wine. Riesling has a dry yet sweet quality that will balance the mussels and risotto together. The risotto will be in a lemon butter sauce with asparagus. The Riesling will really blend well with the asparagus pulling out its naturally sweetened flavor. Tasting Menu Bacon Wrapped Shrimp Served on a skewer with a sweet pineapple chunk and teriyaki marinade over a bed of red…