Week 1 Day 4
Terms
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- Beignet soufflé
- type of fitter made with éclair paste, which puffs up greatly when deep fried.
- Beurre
- french for butter
- Beurre blanc
- white wine butter and used to describe an emulsified butter sauce made from shallots, white, wine and butter; also known as butter sauce.
- Beurre noir
- French for black butter and used to describe whole butter cooked until dark brown(not black)
- Beurre noisette
- French for black butter and used to describe butter cooked until it is light hazelnut.
- Beurre rouge
- an emulsified butter sauce made from red wine, butter and shallots.
- Bifteck
- french for beef steak.
- Black forrest torte
- a dessert made by layering kirsch soaked chocolate genoise with sour cherries and sweetened whipped cream.
- Blancmange
- a French milk pudding or custard, usually flavored with almonds.
- Blanquette
- a French white wine stew made with veal, lamb or chicken, mushroom and small white onions; the meat is not browned and is cooked in a white stock; the dish is finished in egg yolk and cream.
- BÂœuf
- French for beef.
- Bouquet garni
- a French seasoning blend of fresh herbs and vegetables tied in bundle with twine and used to flavor stocks.
- Bouquetière
- French for a garnish of carefully cut and arranged vegetables.
- Brigade
- a system of staffing a kitchen so that each worker is assigned a set of specific task; these task are often related by cooking method, equipment or type of foods being produced.
- Brioche
- a light tender French yeast bread enriched with eggs and butter.
- Brochette
- French for skewer.
- Brocoli
- broccoli.
- Brunoise
- precision cut measuring 1/8Â’by 1/8 by 2.
- Brunoisette
- (small brunoise) cut measuring 1/16 by 1/16 by 1/16.
- Beurre manié
- french for kneading butter and used to describe am mix of equal weights of flour and whole butter; it is whisked into a sauce just before service for quick thickening and added sheen and flavor.