Basic Knife Skills

French Cooking Terms

We started with our basic knife skills.
Brunoise
Very fine cutting, like onions

Julienne
Match size, like for stir fry

Chiffonade
Folding leaves and shaving it, like Herb's and spinach

More Phrases

Bain-marie
A roasting pan or baking dish partially filled with water to allow food to cook more slowly and be protected from direct high heat. Used for custards and terrines.

Bouquet Garni
A mixture of fresh herbs tied together with string and used to flavor stews, soups etc. It refers to a mix of pars

Canapé
An appetizer consisting of a small bread or biscuit base covered with a flavored topping.ley, bay leaf, thyme (and sometimes celery stalk). The bouquet is removed before serving.

Consommé
Broth that has been made clear.

Court Bouillon
Flavored liquid used for cooking fish.

Crêpes
Very thin pancakes.

Croquettes
A mixture of potato with ground cooked meat, fish or poultry formed into balls, patties or other shapes and coated with a breading before frying.

Croûte
Crust. Sometimes refers to a pastry crust, sometimes to toasted or fried bread.

Croûtons
Small cubes of bread used as a garnish is salads and soups

Déglacer
To deglaze, to loosen browned juices and fat from the bottom of a frying pan or saucepan by adding liquid, bringing to a boil and stirring. The liquid is usually water, wine or broth.