| Term | Definition |
|---|
| Aromatic | a food added to enhance the natural aromas of another food; aromatics include most flavorings; such as herbs and spices, as well as some vegetables. |
| Batonnet | foods cut into matchsticks shapes of ¼ inch x ¼ inch x 2 inches (6 millimeters x 6 millimeters x 5 centimeters) |
| Bouquet garni | fresh herbs and vegetables tied into a bundle with twine and used to flavor stocks, sauces, soups and stews. |
| Brigade | a system of staffing a kitchen so that each worker is assigned a set of specific tasks; these tasks are often related by cooking method, equipment or the types of food being produced. |
| Broth | a flavorful liquid obtained from the long simmering of meats and/or vegetables. |
| Brunoise | foods cut into cubes of 1/8 inch x 1/8 inch x 1/8 inch (3 millimeters x 3 millimeters x 3 millimeters); a 1/16 inch (1.5 millimiters) cube is referred to as a fine brunoise. (2)Foods garnished with vegetables cut in this manner. |
| Chiffonade | to finely slice or shred leafy vegetables or herbs. |
| Demi-glace | French for half glaze; a mixture of half brown stock and half brown sauce reduced by half. |
| Dice | To cut into cubes with six equal-sized sides |
| Entremetier | The vegetable cook who is in charge of preparing vegetables, soups, starches and eggs. |
| Garde-manger | also known as the pantry chef, the cook in charge of cold food production, including salads and salad dressings, charcuterie items, cold appetizers and buffet items; (2) the work area where these foods are prepared. |
| Julienne | to cut foods into stick-shaped pieces, approximately 1/8 inch x 1/8 inch x 2 inches (3 millimeters x 3 millimeters x 5 centimeters); a fine julienne has dimensions of 1/16 inch x 1/16 inch x 2 inches (1.5 millimeters x 1.5 millimeters x 5 centimeters); (2) the stick-shaped pieces of cut food. |
| Mince | to cut into very small pieces when uniformity of shape is not important. |
| Mirepoix | a mixture of coarsely chopped onions, carrots and celery used to flavor stocks, stews and other foods; generally, a mixture of 50% onions, 25% carrots and 25% celery, by weight, is used. |
| Mise en place | French for “putting in place” refers to preparation and assembly of all necessary ingredients and equipment. |
| Paysanne | foods cut into Flat Square, round or triangular with dimensions of ½ inch x ½ inch x 1/8 inch (1.2 centimeters x 1.2 centimeters x 3 millimeters). |
| Peel | to remove the tissue forming the hard outer layer; to strip the skin off. |
| Remouillage | French word for “rewetting”; a stock produced by reusing the bones left from making another stock. After draining the original stock from the stockpot, add fresh mirepoix, a new sachet and enough water to cover the bones and mirepoix, and a second stock can be made. A remouillage is treated like the original stock; allow it to simmer for four to five hours before straining. A remouillage will not be as clear or as flavorful as the original stock, however. It is often used to make glazes or in place of water when making stocks. |
| Rondeau | a shallow, wide, straight-sided pot with two loop handles. |
| Roux | a cooked mixture of equal parts flour and fat, by weight, used as a thickener for sauces and other dishes; cooking the flour in fat coats the starch granules with the fat and prevents them from lumping together or forming lumps when introduced into a liquid. |
| Sachet d’ epices | French for “bag of spices”; aromatic ingredients tied in cheesecloth bag and used to flavor stocks and other foods; a standard sachet contains parsley stems, cracked peppercorns, dried thyme, bay leaf, cloves and optionally garlic. |
| Slurry | a mixture of raw starch and cold liquid used for thickening. |
| Stock | a clear, unthickened liquid flavored by soluble substances extracted from meat, poultry or fish and their bones as well as from a mirepoix, other vegetables and seasonings. |
| Tang | the portion of a knife’s blade that extends inside the handle. |
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