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Cooookeeereeeeeeyyy Foreign

The document defines several culinary terms: 1) Chiffonade refers to shredded or finely cut vegetables and herbs used as a soup garnish. 2) Au gratin describes food sprinkled with breadcrumbs and cheese then browned. 3) Involtini are foods like meat or seafood wrapped around a filling like cheese or cured meats.

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Eugene Prado
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27 views

Cooookeeereeeeeeyyy Foreign

The document defines several culinary terms: 1) Chiffonade refers to shredded or finely cut vegetables and herbs used as a soup garnish. 2) Au gratin describes food sprinkled with breadcrumbs and cheese then browned. 3) Involtini are foods like meat or seafood wrapped around a filling like cheese or cured meats.

Uploaded by

Eugene Prado
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Chiffonade – shredded or finely cut

vegetables and herbs , usually used as a garnish for soup.

Au gratin – sprinkled with breadcrumbs and


cheese, or both ,and browned.
Galette – flat, round cakes of pastry, often topped
with fruit, or a food prepared in served in the shape of a flat round cake.

Involtini – food such as meat, poultry,


seefoods, or vegetables, wrapped around a filling such as, cheese, cured
meats, or nuts.
Persillade – a sauce or mixture og parsley
chooped with seasonings.
Quenelle – a mixture of creamed fish or meat
with a light egg binding, usually formed into a round shap, and then cooked.

Beurre blanc – a sauce made with butter, onions


and vinegar, usually served with seafood dishes.
Escabeche – fish marinated for one day in olive
oil, vinegar, herbs, and spices, then poached or friend and allowed to cool.
Sauteing – to cook food quicly over relatively
high heat, literally meaning “to jump” as the food does when placed in a hot
pan.

Veloute –a sauce in which a light stock is


thickened with a flour that is cooked and then allowed to turn light brown.

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