Glossary

A

Add
putting one ingredient into another to create a mixture or compound..

B

Bain-marie
a method of cooking and the equipment used for it, consisting of a container which fits into a slightly larger one below. The food to be cooked is placed in the top section, and a certain amount of heated water in the bottom one.

Bouquet garni
a selection of aromatic herbs tied together. It may include parsley, thyme and bay.

Breading
coating food with flour or a mixture of breadcrumbs before briefly sautéing or frying in boiling oil, in order to form a thin crust.

Brunoise
the French term for "dicing", which is a way of cutting vegetables into very small cubes

C

Citronette e vinaigrette
these dressings are both emulsions. Citronette consists of extra virgin olive oil, lemon juice, salt and pepper. Vinaigrette consists of extra virgin olive oil, vinegar, salt and pepper.

G

Glazing
cooking foods in very little liquid, generally with a knob of butter and a pinch of sugar.Pans with non-stick Ceramica_01® coating are particularly recommended for this.

F

Flan
an egg-based pie

J

Julienne
a technique used for cutting into thin strips.

M

Mirepoix
vegetables cut into large cubes.

P

Parboil and Blanch
plunging raw food into boiling water, generally very briefly, and then draining it before actually cooking.Particularly recommended for greens.

Purées
or "passato" in Italian, is a uniform cream of vegetables or fruit.

R

Reducing
cooking liquid so as to evaporate part of the water it contains.

S

Savarin
from the name of the famous gourmet Brillat-Savarin; a ring mould with rounded bottom and a large hole at the centre.

Sformato

rather like a flan held together by egg – yolk, white, or both – and cooked in a mould in the oven.

Soften
a way of cooking foods, covered or semi-covered, over gentle heat so that they release the water they contain.Pans with non-stick Whitech® coating are particularly recommended for this.

Stewing

a method of cooking that can be used for many types of food. Vegetables are stewed in aromatised boiling water or broth (except for potatoes and carrots). In order to maintain the bright colours of the vegetables, it is a good idea to pass them for a few seconds under cold water after cooking.

V

Vegetable stock / Court bouillon
broth made with aromatic greens or vegetable stock obtained by boiling onions (or leeks), carrots and celery in water.