Ingredients cut into small dice, mainly fruits and vegetables. The term brunoise describes the technique of cutting vegetables (carrots, celery, leek, mushrooms, etc.) into 1–5-mm dice. This lets them give off all of their aroma and flavor. Brunoise is a technique used in making soups and forcemeats, but it is also used for preparing garnishes to accompany fish, meat, and game dishes.

To cook cuts of meat, vegetables, fish, and crustaceans quickly over high heat in a skillet or frying pan, or on a flat grill or griddle.

A bowl filled with water and ice cubes used to refresh or shock food, stop the cooking process (e.g. soft-boiled eggs), or to fix the chlorophyll in green vegetables (e.g. green beans).

(1) The name given to an oblong-shape culinary preparation in the traditional cuisine of a number of French regions (quenelles de brochet, quenelles lyonnaises, etc.).(2) The shape of a ball or small cylinder given to preparations such as mashed potatoes, ice cream, Chantilly cream, etc. made using two tablespoons.

Savory is a herb used as an ingredient for the Herbes de Provence mixture. This herb, known in French as herbe du diable (devil's herb) during the Middle Ages because of its aphrodisiac properties, has a peppery flavor. It was used in place of pepper, hence the French names « poivrette » (little pepper) and « poivre d'âne » (donkey pepper) used in different regions. Its slender green leaves have digestive and stimulant properties, and they are used either fresh or dried in a multitude of preparations.

To cover one item completely in a more or less thick layer with another in order to protect or decorate it.

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