Culinary terms

Front

Coat in flour or powdered sugar

Back

Dust

Front

To add liquid to a skillet to remove cooked on meat particles from the pan. Used to make sauce

Back

Deglaze

Front

Drag meat through bread crumbs, cracker crumbs, flour or corn meal

Back

Dredge

Front

To cut into long thin strips

Back

Julienne

Front

Seasoned liquid. Adds flavor and tenderizes

Back

Marinade

Front

To cut or chop food into very tiny pieces

Back

Mince

Front

Finely chopped vegetables (carrots, celery, onion)

Back

Mirepoux

Front

Bechamel sauce with cheese

Back

Mornay Sauce

Front

To cook quickly in high heat to brown the outside of meat

Back

Sear

Front

Plate that goes under another plate

Back

Charger