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Vocabulaire technique A B C

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Vocabulaire technique A B C

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About this activity

Cuisine

Created by

Mariana Rosiles García
Mariana Rosiles García
Mexico

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Vocabulaire technique A B C
 

Vocabulaire technique A B COnline version

Cuisine

by Mariana Rosiles García
1

Éléments variés, embrochés, trempés dans un sauce réduite.

2

Mélange de divers ingrédients pour faire la préparation

3

Napper un entremets ou une tarte avec un fine pellicule de nappage ou de gelée d’abricot

4

cuisson des pâtes.

5

Préparations chaudes montées en moules de tailles diverses dont le contenu peut être varié

6

Forme découpée utilisée pour dresser en forme régulière divers appareils avant leur cuisson

7

Napper de sauce chaud-froid une pièce cuite.

8

Frotter la surface de certains fruits ou de certains légumes avec du citron pour éviter leur oxydation au contact de l’air ou pendant la cuisson

9

Cuire lentement et longtemps un aliment dans sa propre graisse ou dans une matière grasse rapportée.

10

Inciser délicatement la peau d’une volaille d’un gibier ou de certains poissons pour pouvoir y glisser une lamelle d’un élément fortement aromatique afin de lui donner plus de saveur et faciliter sa cuisson.

11

Mie de pain séchée au four, pilée et tamisée, de couleur blonde.

12

Préparation fair avec fond blanc, gelée et moulée

13

Parties osseuses d’un animal (squelette)

14

Tapisser une terrine ou un moule, dans le but de faciliter le démoulage.

15

Détailler les oignons ou les échalotes en petits dés réguliers en pratiquant 3 coupes consécutives

 
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