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Culinary Terms
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Culinary Terms
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To roll :
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To stretch a pastry with a down to the thickness wanted.
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To lard :
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To stick in long thin strips of fat in a piece of meat using a larding pin.
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Lardon :
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Piece of streaky bacon cut in sticks.
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To dress :
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To nicely arrange a dish on the service plates.
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Levain :
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Dough used in baking to make levain bread.
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Liaison :
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Binding process to thicken liquids (sauces, soups, creams...).
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To line (butter, flour...) :
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To apply a layer of butter, of flour or of greaseproof paper on the bottom and in the inner sides of a mould.
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Glaze :
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To give a preparation a shiny appearance with clarified butter or coating.
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