Culinary Terms

Plate that goes under another plate

• Charger
• Bechamel 
• Deglaze 

To heat meat until it turns brown

• Deglaze
• Reduce
• Brown

Basic white sauce (flour, butter, milk)

• Roux
• Mornay sauce
• Bechamel 

Coat in flour or powdered sugar

• Brown 
• Dust
• Dredge 

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

• Reduce 
• Deglaze 
• Marinade 

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

• Dust
• Saute
• Dredge 

To cut into long thin strips

• Mince
• Dice
• Julienne 

Seasoned liquid. Adds flavor and tenderizes

• Marinade 
• Reduce
• Roux

To cut or chop food into very tiny pieces

• Dice
• Mince
• Julienne

Finely chopped vegetables (carrots, celery, onion)

• Bechamel 
• Roux
• Mirepoux