Accommoder is a French term which means the production of a dish, including the preparation of the ingredients, . . . Read More

Arroser is a French term meaning to baste, to sprinkle or to lightly moisten a dish by spooning the melted . . . Read More

Jus lie is a French cooking term for a thickened gravy. "Jus" or "jus lie" is a term used in French cuisine . . . Read More

Macedoine refers to a French cooking term for diced mixed vegetables that usually contains at least one . . . Read More

Liaison is a French culinary term for ingredients that is used for thickening sauces, soups, or other . . . Read More

Hareng fume refers to smoked herring in French. Before being smoked, the fish is cleaned and gutted. . . . Read More

Fumet is the French term for concentrates stock of fish, meat, mushroom, or game reduced with wine until . . . Read More

Boulette is the French word which literally means "ball". In cooking term, it means meatball or fishball. . . . Read More

Pincage refers to the French cooking technique. Pincage is pronounced pin-sahge and derived from the . . . Read More

Affriter is a French cooking term used to describe the seasoning of a pan which can be achieved by rubbing . . . Read More