M Culinary Vocab

A mixture, typically made of oil, vinegar, spices, and herbs, in which meat, fish, or other food is soaked before cooking in order to flavor or soften it

• maraschino cherries

• macerate

• marinade

• mandoline

Soften or become softened by soaking in a liquid

• marinade

• macerate

• mascarpone

• maillard reaction

Small bitter cherries soaked or preserved in maraschino sauce

• meringue

• maraschino cherries

• minestrone

• mirepoix

Chemical reaction between amino acids and reducing sugars that gives browned food its distinctive color and flavor

• maillard reaction

• meringue

• mandoline

• marjoram

A kitchen utensil consisting of a flat frame with adjustable cutting blades for slicing vegetables

• mise en place

• mornay

• mandoline

• mascarpone

An aromatic southern European plant of the mint family; leaves are used as a herb

• peppermint

• marjoram

• mousse

• milk

A soft, mild Italian cheese

• mascarpone

• mandoline

• minestrone

• mise en place

• Sweet food made from a mixture of well-beaten egg whites and sugar, baked until crisp and used as a topping

• mousse

• meringue

• marinade

• morels

Thick soup containing vegetables and pasta

• mornay sauce

• mousse

• mirepoix

• minestrone

Mixture of sautéed chopped celery, carrots, and onions; soup base/starter

• minestrone

• mandoline

• marjoram

• mirepoix