1. Bain-marie
A roasting pan or baking dish partially filled with water to allow food to cook more slowly and be protected from direct high heat. Used for custards and terrines.
2. Bouillon
Broth or stock
3. Bavarois
Creamy pudding that is made with cream and eggs, then set with gelatin
4. Bisque
A shellfish soup that has been thickened
5. Bouquet Garni
A mixture of fresh herbs tied together with string and used to flavor stews, soups etc. It refers to a mix of parsley, bay leaf, thyme (and sometimes celery stalk). The bouquet is removed before serving
6. Canapé An appetizer consisting of a small bread or biscuit base covered with a flavored topping. Chine To remove the backbone from a rack of ribs
7. Consommé
Broth that has been made clear
8. Coulis A thick sauce usually made from one main ingredient, such as raspberry coulis
9. Crêpes
Very thin pancakes
10. Croquettes
A mixture of potato with ground cooked meat, fish or poultry formed into balls, patties or other shapes and coated with a breading before frying
No comments:
Post a Comment