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Vocabulaire technique A et B

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Vocabulaire technique A et B

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About this activity

Apprendre le vocabulaire technique de cuisine en français

Created by

Mariana Rosiles García
Mariana Rosiles García
Mexico

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Vocabulaire technique A et B
 

Vocabulaire technique A et BOnline version

Apprendre le vocabulaire technique de cuisine en français

by Mariana Rosiles García
1

Une pâte étalée, (p.e feuilleté)

2

Récipient étroit et haut pour maintenir au chaud les sauces ou les potages. Cuire: technique qui permet de cuire un appareil dans un récipient placé dans une caisse contenant.

3

Cuire lentement au four dans une braisière et/ou à court-moullement

4

action de étaler une pâte avec un rouleau

5

envelopper de barde. (bacon) Pour faciliter la cuisson et conserver sa jutosité.

6

Ficeler une volaille pour lui donner une forme compacte et la maintenir en forme durant sa cuisson

7

Viscères des viandes et animaux de boucherie

8

Partie blanchâtre et graisseuse située à l'intérieur des rognons, qui doit être retirée avant cuisson.

9

Petits dés réguliers taillés dans la chair de différents ingrédients.

 
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