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Culinary Terms

Mandolin :
Stainless steel utensil used to cut vegetables into thin slices.
Marbled :
Meat with numerous thin and fat infiltrations inside the muscles.
To marinade :
To keep food in a marinade in order to flavour and soften the flesh.
Marinade :
Flavoured liquid in which to macerate meat or fish or vegetables or fruits, etc.
To macerate :
To soak food (fresh, dried or candied fruits) in a liquid such as syrup, alcohol or liqueur so as to flavour or to preserve it.
To mark :
To start the cooking process.
To coat :
To coat food evenly with cream, sauce or jelly.
To mark a grid pattern :
To mark with the tip of a knife certain battered preparations to improve their appearance.
To make grid marks :
To mark food on a grill to obtain a square pattern.
Matignon :
Vegetable and herb-based preparation used to heighten the flavour of certain dishes.
Melting Point :
Temperature when a fat turns liquid.
Mesclun :
Mixture of different types of salad leaves.
Mignonette :
Ground pepper.
Mirepoix :
Seasoning with carrots, onions, celery, and ham diced and browned with a bouquet garni.
To chop :
To reduce into small pieces with a knife or a food processor.
Mixture :
Mixture of different ingredients as the recipe's base.
To moisten :
To soak savarins or babas with syrup (to punch)
To peel :
To put tomatoes in hot boiling water for a short moment in order to remove their skins.
To pour into a mould :
Pour a mixture either liquid , fluid or dough into a mould before cooking.
To mould doughs :
To give dough or a preparation a certain shape, a particular appearance. (eg : to mould bread rolls)
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