8 Terms
Home > Industry/Domain > Culinary arts > Cooking
Cooking
The process of preparing food, usually with heat.
Industry: Culinary arts
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Cooking
Boule
Culinary arts; Cooking
French for "ball," referring culinarily to a round loaf of white bread. Also called miche.
Beurre manié
Culinary arts; Cooking
French for "kneaded butter," beurre manié is a paste made of softened butter and flour (usually in equal parts) that is used to thicken sauces.
Gigot
Culinary arts; Cooking
French for "leg of mutton. " The term is also used to refer to a leg of lamb, in which case the French call it gigot d'agneau.
Glace de viande
Culinary arts; Cooking
French for "meat glaze," glace de viande is made by boiling meat juices until they are reduced to a thick syrup. It's used to add flavour and colour to sauces.
Doux
Culinary arts; Cooking
French for "sweet. " On a champagne label, the term doux means the wine is very sweet — over 5 percent sugar.
Huile
Culinary arts; Cooking
French for "oil," generally referring to cooking oil. Huile d'olive is "olive oil," huile de noix is "walnut oil. "
Cuisine maigre
Culinary arts; Cooking
French for "meatless, lean or lowfat cooking. " Strict vegetarian cooking is referred to as cuisine vegetarienne.
