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Culinary Terms

Panade :
Pastry base used to make choux pastry. It is mainly composed of water, butter and flour.
Breadcrumbs :
Sifted breadcrumbs.
Papillote :
Narrow strip of white glazed paper used to decorate the end of bones.
Dough ball :
Portion of pastry corresponding to the quantity needed for making a preparation.
To peel bare :
To peel citrus fruits with a kitchen knife leaving no skin. The flesh of the fruit is exposed.
Perfecting :
To cook chocolate coating at different stages of temperatures so that it becomes fluid and shiny in appearance.
Persillade :
Mixture of sifted breadcrumbs, garlic and chopped parsley.
Drum :
Lower part of the thigh of poultry.
Pistoles :
Pastilles of chocolate coating. Eases the utilisation of chocolate when making a mousse or dessert.
Sprigs :
Ends of stems or leaves of chervil, parsley, or watercress.
To poach :
To cook food in a liquid that is just below the boiling point.
To fry :
To cook large pieces of cut's meats or of poultry on an aromatic garnish steamed in matignon butter in a frying pan with a lid. The technique applies to large pieces of meat that might dry up if they are roasted.
To rise (dough) :
To let a dough with baker's yeast rise in a warm place (25 to 30°c).
To rise (dough) :
To let a dough with fresh baker's yeast rise in a warm place (25 to 30°C).
To preserve meats and fish :
To cook food (pork, goose, duck) in its own fat.
To press :
To pour a semi-liquid preparation into a chinois.
To prick :
To make lots of small holes in a rolled out pastry with a fork or a "pic-vite" to avoid blisters and retractation during the cooking process.
To soak :
To moisten, soak a biscuit or a sponge cake with alcoholized syrup.
To bake :
To cook food in the oven.