All 24 terms

Term Definition
a food added to enhance the natural aromas of another food; aromatics include most flavorings;
Aromatic
such as herbs and spices, as well as some vegetables.
foods cut into matchsticks shapes of ¼ inch x ¼ inch x 2 inches (6 millimeters x 6 millimeters x 5
Batonnet
centimeters)
Bouquet fresh herbs and vegetables tied into a bundle with twine and used to flavor stocks, sauces,
garni soups and stews.
a system of staffing a kitchen so that each worker is assigned a set of specific tasks; these tasks
Brigade
are often related by cooking method, equipment or the types of food being produced.
Broth a flavorful liquid obtained from the long simmering of meats and/or vegetables.
foods cut into cubes of 1/8 inch x 1/8 inch x 1/8 inch (3 millimeters x 3 millimeters x 3
Brunoise millimeters); a 1/16 inch (1.5 millimiters) cube is referred to as a fine brunoise. (2)Foods
garnished with vegetables cut in this manner.
Chiffonade to finely slice or shred leafy vegetables or herbs.
Demi-glace French for half glaze; a mixture of half brown stock and half brown sauce reduced by half.
Dice To cut into cubes with six equal-sized sides
Entremetier The vegetable cook who is in charge of preparing vegetables, soups, starches and eggs.
also known as the pantry chef, the cook in charge of cold food production, including salads and
Garde-
salad dressings, charcuterie items, cold appetizers and buffet items; (2) the work area where
manger
these foods are prepared.
to cut foods into stick-shaped pieces, approximately 1/8 inch x 1/8 inch x 2 inches (3 millimeters
Julienne x 3 millimeters x 5 centimeters); a fine julienne has dimensions of 1/16 inch x 1/16 inch x 2
inches (1.5 millimeters x 1.5 millimeters x 5 centimeters); (2) the stick-shaped pieces of cut food.
Mince to cut into very small pieces when uniformity of shape is not important.
a mixture of coarsely chopped onions, carrots and celery used to flavor stocks, stews and other
Mirepoix
foods; generally, a mixture of 50% onions, 25% carrots and 25% celery, by weight, is used.
Mise en French for “putting in place” refers to preparation and assembly of all necessary ingredients and
place equipment.
foods cut into Flat Square, round or triangular with dimensions of ½ inch x ½ inch x 1/8 inch (1.2
Paysanne
centimeters x 1.2 centimeters x 3 millimeters).
Peel to remove the tissue forming the hard outer layer; to strip the skin off.
French word for “rewetting”; a stock produced by reusing the bones left from making another
stock. After draining the original stock from the stockpot, add fresh mirepoix, a new sachet and
enough water to cover the bones and mirepoix, and a second stock can be made. A remouillage
Remouillage
is treated like the original stock; allow it to simmer for four to five hours before straining. A
remouillage will not be as clear or as flavorful as the original stock, however. It is often used to
make glazes or in place of water when making stocks.
Rondeau a shallow, wide, straight-sided pot with two loop handles.
a cooked mixture of equal parts flour and fat, by weight, used as a thickener for sauces and
Roux other dishes; cooking the flour in fat coats the starch granules with the fat and prevents them
from lumping together or forming lumps when introduced into a liquid.
Sachet d’ French for “bag of spices”; aromatic ingredients tied in cheesecloth bag and used to flavor stocks
 and other foods; a standard sachet contains parsley stems, cracked peppercorns, dried thyme,
epices
bay leaf, cloves and optionally garlic.
Slurry a mixture of raw starch and cold liquid used for thickening.
a clear, unthickened liquid flavored by soluble substances extracted from meat, poultry or fish
Stock
and their bones as well as from a mirepoix, other vegetables and seasonings.
Tang the portion of a knife’s blade that extends inside the handle.