| Term | Definition |
|---|
| tourner | to cut vegetables into traditional oval shapes |
| glazing | similar to cooking a l'etuvee, but a small amount of sugar is added and the liquid is reduced to form a shiny, sweet coating |
| glacer a blanc | glazed cooking that does not change the color of the vegetable being glazed |
| glacer a blond | glazed cooking that gives the vegetable a golden brown shine |
| glacer a brun | glazed cooking that gives the vegetable a brown shine |
| risolee | a common method used to cook shaped potatoes, it has three steps blanch, sautee, roast |
| cocotte | classic tournee shape. 5cm x 1.5cm |
| chateau | classic tournee shape 7.5cm x 3cm |
| parmentier | classic diced potato shape 15mm square |
| vert pre | classic diced potato shape 5-7mm square |
| noisette | classic round potato shape |
| parisienne | classic small round potato shape |
Combine with other sets
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