Finger Food Kitchen Vocabulary EHL

To remove the fillets from a fish with a flexible bladed knife

To cook by fully immersing a food product in high temperature fat

a) To coat food products with a thin layer of beaten egg for them to color during the cooking process.

b) To coat food products with clarified butter, jelly or topping using a brushto make them shiny, e.g. omelets, roasted meats, tarts.

To cook lightly in fat until the food product, e.g. flour, onions, etc., takes on a darker shad

To make shallow incisions on the surface of a fish or fatty skin of a duck breast to facilitate cooking

a) To coat the sides of a dish with aspic, ice-cream, sandwich bread, plastic film or baking paper before filling the baking pan with another preparation.

b) To coat the sides of a cooking vessel with aromatic garnish.

Shaping flour spread on a marble pastry table to facilitate the addition of liquids or fats (like a volcano with a bay in the centre).

To put food, e.g. pieces of meat, game or fish, in a flavoured liquid mixture (the composition of which may differ depending on the food) to tenderize it and give it flavour.

To cover food products evenly, e.g. desserts, dish bases, with a cream, sauce or jelly

a) Cut into thin strips (sorrel, lettuce).

b) Cut into very fine regular dice (onions, shallots).

To add a liquid, e.g. stock, wine or water, to a preparation to enable the cooking process.

To color food products in a frying pan using very hot fatty matter, e.g. rissole potatoes.

To put food products, e.g. cream, puree, soup, stock, through a strainer, conical strainer or sifter.

To shell hard or soft-boiled eggs.

To shape choux pastries, éclairs or meringues on a baking sheet using a piping bag with a nozzle.

To cook a food by immersing it into a liquid, e.g. water, stock, fish stock, syrup, etc.

a) To cook food in a covered pot on an aromatic garnish court mouillement style.

b) To cook food "in a frying pan" with fat or oil.

To gather all the ingredients necessary for a specific dish into a cooking utensil.

Concentrating a liquid through evaporation.

Process of cooking butcher's meat or poultry with fat by exposing it directly to heat in an oven or on a spit.

To cook small pieces of meat, fish or vegetables in a skillet or pan with a little fat.

a) To remove the scales of fish by scraping.

b) To scrape the legs of poultry after scorching with an open flame.

To thoroughly clean the edge of a container with a plastic scraper or a rubber spatula.

Start to cook food over high heat in hot fatty matter or boiling liquid.

To separate egg whites from egg yolks.

To remove the shell of hard or soft boiled eggs.

To pass food through a sieve, e.g. flour, bread crumbs, sugar, etc.

To cook slowly and evenly.

To remove fats and impurities from the surface of basic stocks or sauces with a slotted spoon.

To remove the skin from certain fruits and vegetables e.g. peaches, almonds, plums, pistachios, etc. by plunging them into boiling water for a few seconds and cooling them immediately.

a) To cut certain fruits into large elongated shapes.

b) To cut a large flat fish e.g. turbot, brill, into large, short pieces.

To cut vegetable items such as onions, leeks, etc. into strips and thin slices.

Method used to ensure the conservation of certain food products e.g. salmon, duck breast, pork breast, etc. whereby they are exposed to smoke.

Scatter flour onto a preparation which has been cooked in fat before adding its cooking liquid to bind the sauce.