Techniques
A knife cut resulting in "match-sticks".
Julienne
A liquid that food is soaked in to impart flavour.
Marinade
A chicken breast stuffed with cheese and ham.
"Chicken Cordon Bleu"
A garlic flavoured mayonnaise.
Aioli
A French pastry shop.
Patisserie
It is a technique where alcohol is added to a pan and set alight to burn it off.
Flambé
Adding liquid to a hot pan to pick up the bits caramelized to the bottom.
deglaze (deglacer)
The art of producing cured and dried meats.
Charcuterie
A tangy sauce with butter, white wine, and vinegar. (Hint: "White Butter")
"Beurre Blanc"
A long French bread.
Baguette
A knife cut producing finely diced cubes.
Brunoise
A preparation technique in which dishes are prepared to order. (Hint: "In a Minute")
"A La Minute"
It is a french type of mustard and the name of a town in the Burgundy region of France.
Dijon
A roux thickened milk "mother sauce". (Hint: The base for Mac & Cheese)
Béchamel
A sweet custard dish served in ramekins with a hard caramelized sugar shell. (Hint: "Burnt" cream)
Creme Brûlée
A dry heat method of cooking. (Hint: Often done in a frying pan)
Sauté
A technique of cooking ingredients in their own fat. (Hint: Duck "_____")
Confit
A French herb blend consisting of rosemary, thyme, oregano, and lavender. (Hint: From Provence)
"Herbes de Provence"
This emulsified sauce is served on top of Eggs Benedict.
Hollandaise Sauce
This is a chocolate and cream mixture. (Hint: Starts with a "G")
Ganache
A cutting technique producing long, thin strips of herbs.
Chiffonade
The "holy trinity" of French cuisine, this is composed of celery, carrot, and onion.
Mirepoix
These are small purple "onions" with a garlic-like flavour.
Shallots
An equal part fat to flour mixture used to thicken sauces.
Roux
A crescent shaped flaky pastry originating from Austria.
Croissant