Finger Food Kitchen Vocabulary EHL

To remove the natural water from vegetables by heating them gently with a little fat and avoiding any colouring.

To add an element e.g. pure starch, corn starch, egg yolk, etc. to stock, sauce or soup to make it less liquid.

a) Removing the fins from fish (first step of the fish cleaning process).

b) Trimming the uneven edges of poached eggs.

To use a small knife to give a regular and rounded shape to some vegetables to improve presentation and regulate cooking.

a) To beat a preparation using a whisk to incorporate air and increase its volume (whisk egg whites until stiff, whisk up a génoise sponge).

b) To incorporate oil or butter into a sauce.

To stir a sauce or a cream with a spatula to regulate cooling and avoid the formation of a skin on the surface.