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Aromatics
- Vegetable or plant ingredients used to enhance
- flavor and fragrance.
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Batonnet:
A cut that is 1/4 × 1/4 × 2 to 2 1/2 inches (0.6 × 0.6 × 5 to 6 cm).
-
Bouquet garni:
- A bundle of fresh herbs and vegetables tied together that enhances and
- supports the flavors of a dish.
-
Brigade system:
- An organization method in which the kitchen staff is organized into
- departments each with defined responsibilities. Each department has a chef in
- charge and a varying number of assistants to the chef, depending on the size of
- the kitchen.
-
Broth
- A liquid similar to a stock that is made with more meat than bones. It
- is more flavorful and clearer than most stocks.
-
Brunoise
- A dice cut that is 1/8 × 1/8 × 1/8 inch (0.3 × 0.3 × 0.3 cm). Fine
- brunoise is 1/16 × 1/16 × 1/16 inch.
-
Chiffonade
- A cut done by hand that cuts herbs and leafy greens into very fine
- shreds.
-
Demi-glace
- A sauce made from taking equal quantities of espagnole sauce and brown
- stock and reducing it by half to make an equal quantity of double-strength
- sauce. Contemporary demi-glace may consist of brown stock reduced to nappe.
-
Dice
- A cube-shaped cut: small dice is 1/4 × 1/4 × 1/4 inch (0.6 × 0.6 × 0.6
- cm), medium dice is 1/2 × 1/2 × 1/2 inch (1.2 × 1.2 × 1.2 cm), large dice is
- 3/4 × 3/4 × 3/4 inch (2 × 2 × 2 cm).
-
Entremetier
- (vegetable chef) is responsible for vegetables, soups, starches, and
- eggs. In larger kitchens, these responsibilities may be divided between the
-
Garde Manger
- A cold kitchen chef or station; a person who is
- responsible for cold food preparations.
-
Julienne
A cut that is 1/8 × 1/8 × 1 to 2 inches (0.3 × 0.3 × 2.5 to 5 cm).
-
Mince
To cut food to a fine size, with all pieces being similar.
-
Mirepoix
- A combination of onions, carrots, and celery or other aromatics that
- provides a distinct aroma to a dish.
-
Mise en place
- Literally, “put in place.” The assembly of ingredients, equipment,
- utensils, and serving pieces needed for service or to assemble a specific dish.
-
Paysanne
A cut that is 1/2 × 1/2 × 1/8 inch (1.2 × 1.2 × 0.3 cm).
-
Remouillage
- literally, “rewetting,” a stock made from bones that have been used once
- to make a stock.
-
Rondeau
wide, shallow pot that usually has two handles.
-
Roux
- a thickening agent made from clarified butter or
- some other fat and an equal part by weight of flour.
-
Sachet d'epices
- Small dry ingredients that are tied together in
- a cheesecloth bag that is simmered with a dish to enhance the flavors.
-
Slurry
- normally includes a pure starch, such as cornstarch, arrowroot, or
- potato starch, and cold water.
-
Stock
- a clear, unthickened liquid that has extracted flavors from meat,
- poultry, fish, their bones, and vegetables and seasoning.
-
Tang
- part of the blade itself. It is the point at which the handle is
- attached to the knife.
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