BARON-A double sirloin and rump of beef: also the saddle and two legs of lamb.Ģ7. The other term for it is spooning of fat.Ģ6. BASTE-To moisten food product with drippings or fat while cooking. BARQUETTE-A boat shaped pastry tartlet with a filling.Ģ5. BARDING-Pieces of port fat placed over the lean meat, fish or the breast of a bird to prevent drying.Ģ4. Meat roasted in open fire is known as barbecued meat.Ģ3. BARBECUE-A party in which usually meat (sometimes a whole carcass of animal fixed in a rod) is basted and roasted in front of the people. BAKING-Usually the food is put in the oven and cooked by dry heat.Ģ2. BAIN-MARIE-A hot water bath in which utensils containing various culinary preparations are immersed to warm or for the purpose of poaching and reheating.Ģ1. A famous variety is flavoured and soaked in rum before serving. AU NATURAL-Served in a simple unadorned style.ġ9. AU JUS-Served with natural juices or gravy.ġ8. AU GRATIN-Food covered with a sauce sprinkled with cheese breadcrumbs, doted with butter and baked or gratinated in a salamander.ġ7. the meat is not cooked properly, another meaning is preparing and cooking of a live trout in cooking liquor.ġ6. AU BLEU-In French, it means underdone, i.e. It is a gelatin in a thin syrupy stage used to decorate dishes in the larder.ġ4. AROMATES-Vegetables like carrots, turnips, onions, leeks, herbs and spices that impart aroma to the dish they are put in.ġ1. Fruit juices, sherry, cocktails or tidbits could be served.ġ0. APPETISER-It is the first course, and it stimulates the appetite. It also means the preparation of a dish dipped in egg and breadcrumbs, and fried.ĩ. ANGLAISE-To cook a 1’anglaise means to cook plainly in water. A La Carte-Food prepared to order each dish priced separately.Ĩ. A LA BROCHE-Cooked and roasted on a skewer. A La- According to the style or a standard in vogue, such as a la francaise or according to the French way.Ħ. AGING –To improve the tenderness of meat which is held at a cold temperature.Ĥ. AIGULETTES-Thin strips of the fish, breast of poultry, cut lengthwise.ģ. ABATS- Meat items such as offal’s, heads, hearts, liver, kidneys, etc.Ģ.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |