CULINARY TERMS

Emince- A small thing boneless piece of meat.

Essence-A sauce made from a concentrated vegetable juice.
Flambe- Food flamed by use of alcohol for flavor.
Nappe- A certain consistency in liquid that coats the back of a spoon.
Parboiling- To partial cook a food in simmering/boiling water. Similar to
blanching, but
Zushi- The seasoned rice used in preparing sushi.
Truss- Tying whole poultry or meat to encourage even cooking.
Steep- Soaking food in a hot liquid in order to extract flavor or remove
impurities.
Sear- Brown food quickly over high heat, done as a preparatory step for
further methods such as braising or roasting.
Scald- To heat a liquid, usually milk to just below boiling.
Render- To transform solid fat into liquid form by use of heat.
Paupiette- Thin slice of meat, poultry or fish spread with savory stuffing
and rolled and braised or poached.
Jacquarding- The process of poking holes into the muscle of meat in order
to tenderize.
Flavonoids- Plant pigments that dissolve readily in water, found in red,
purple and white vegetables such as blueberries, red cabbage and beats
Duxelles- Coarse paste made from finely chopped mushrooms sauteed with
shallots in butter

NOREILYN C. SAN ISIDRO

10-RIZAL
 BASIC KNIFE CUTS

MINCE CUBES

BATONNET BRUNOISE

DICE

NOREILYN C. SAN ISIDRO

10-RIZAL
 JULIENE CHOPPED

SLICES PAYSANNE

LOSENGE/ DIAMOND SHAPPED

NOREILYN C. SAN ISIDRO

10-RIZAL