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Terms in Chefs Reference

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Macédoine
A cut of vegetables 1/2cm (1/4 inch) dice or a mixture of fruit or vegetables
Marinade
A mixture used to enhance the flavor and/or tenderness of food.see for example Recipe
Marinate
To let meat or vegetables stand in a flavored liquid, usually acidic, for several hours and in some case days - to add flavor or to tenderize.
Meat chop
A chop of meat is a cut of meat cut perpendicularly to the spine, and usually containing a rib or part of a vertebra and served as an individual portion. The two main kinds of chop are pork More…
Mince
To cut or chop in very fine pieces usually through a mincing machin. Sometimes none as ground meat.
Mirepoix
A dice of carrots, onions and celery used to improve the flavour of sauces , as a garnish and in braised and pot roasted dishes. Named after the Duc de Lévis-Mirepoix, created by his chef! More…
Miroton
A sliced cooked meat dish usually made from boiled beef with sliced onions often in a sauce
Mise en place
The french term fro pre-preparation in the Restaurant or the Kitchen - where it means the setting out the ingredients and equipment required fro the preparation of dishes on the menu.
Moist heat cooking
Adding liquid during preparation to create steam. Improves tenderness of less tender cuts. Examples include braising and stewing.
Mortadella
A mild smoked sausage from Bologna, Italy, the city that brought us "bologna" sausage. Made from finely ground beef, pork, cubes of pork fat, and seasonings. Mortadella often has More…
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