| Word |
Language |
Definition |
| Abaisse |
français |
Once indicate the paste it is flattened by the roller and transform in kind of plate. |
| Abaisser |
français |
To extend a paste using a rolling pin. |
| Abats |
français |
Parts of animals for slaughter such as; heads, brains, hearts, livers, languages, feet, tails, laugh, kidneys, tripe even in certain countries testicles, uterus. |
| Aboyeur |
français |
Cook who announces the orders in kitchen aloud. |
| Affûter |
français |
Operation which consists in giving edge to a knife, it is carried out using a grinding stone, the angle of the edge varies from 20 with 30° according to the use for which the knife is intended. |
| Affiler |
français |
Operation which consists in giving wire to a knife, it must be practiced by the user using a rifle or of a stone to be sharpened. This operation must be frequently carried out. |
| Aiguillettes |
français |
Several meanings for this term: slice removed frayed flesh of the chest of the poultries, game birds, which one calls sometimes net - part of ox located beside rumpsteak, - piece of the ox thigh (thin baroness or length). |
| Al dente (cuisson) |
français |
Says itself of a cooking where the ingredients remain crunching under the tooth. Of Italian origin, this cooking generally applies to the pastes and vegetables. |
| Ambigu |
français |
Meal without soup where all the mets are been useful at the same time. |
| Amourettes |
français |
Calf or ox spinal cord. |
| Anglaise |
français |
Sauce containing eggs, of sugar, vanilla milk used in pastry making. |
| Anglaise |
français |
Mix made up of eggs, oil, water, salt and unquestionable pepper allowing to coat with chapelure produced before being jumped or fried; |
| Animelles |
français |
Part of the lamb, known also under the name of white criadillas or kidneys. |
| Appareil |
français |
Together ingredients which constitute a dish, when they all are finally mixed. |
| Appareiller |
français |
To join together cookies together, in order to cut them with the same dimension. Working vegetable before or after cooking for a better presentation. For example boot, faggot of French beans or asparaguses. |
| Applatir |
français |
To reduce the thickness by pieces of meat or fish using the dish of a large knife. |
| Aromate |
français |
Substance generally of vegetable origin, spreading a penetrating savor (Vanilla, coffee, groove, basil, mint, coriandre, nutmeg, garlic, onion, etc) |
| Aspic |
français |
Dish whose ingredients are mixed and moulded in the frost. Very decorative effects thus are obtained. |
| Assaisonner |
français |
To add to a salt preparation, pepper, spices, condiments, aromatics, vinegar or oil to record savor of it. |
| Atriaux |
français |
Crépinettes in the shape of flattened pellets. |
| Attelet |
français |
Small pins being used for decoration of skewers, often out of stainless or money. |
