French Culinary Terms
Question (ChatGPT): “This term refers to the careful preparation of ingredients to ensure uniform size and shape, often seen in fine dining.”
What is mise en place?
his technique is commonly used for cooking eggs at low temperatures in a vacuum-sealed bag, producing a perfectly tender texture.”
sous-vide
This classic Italian dish consists of a baked mixture of pasta, béchamel sauce, and a variety of meats or vegetables.”
lasagna
This classic French technique involves cooking meat or vegetables by surrounding them in a crust of salt.”
What is en croûte?
“In this method, food is browned first in a hot pan, then placed in a covered pot to cook slowly in its own juices.”
braising
A traditional French soup made from caramelized onions and beef broth, topped with toasted bread and melted cheese.”
French onion soup
A French word for ‘to jump’ in cooking; it means quickly sautéing ingredients, usually in a hot pan with a small amount of oil.”
sauter
“This technique involves cooking food in hot fat for a short period of time, often resulting in a crispy exterior and moist interior.”
deep frying
“This spicy Indian stew is made with lamb or chicken, simmered with yogurt, garlic, ginger, and a mix of aromatic spices.”
korma
A French culinary method that involves cooking food slowly in a small amount of fat at low heat, creating a tender and flavorful result.”
confit
This method of cooking uses dry heat in an oven or over a fire, often applied to roasts or larger cuts of meat.”
roasting
Originating in Japan, this dish features thinly sliced raw fish served with soy sauce, wasabi, and pickled ginger.”
sashimi