Glossary (talk like a chef)

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Base

Concentrated stock of various meats, vegetables and spices usually used as a base for sauces. There are several kinds of "fond" (white=poultry, brown=beef and veal fond).

Example: "Add 20 cl white stock base (fond)."
Meaning: Add 20 cl white (poultry) stock base (fond).

Base

Your 10 comments or questions on this page:

What is the french word for carrots cut into circles?
By copper penny carrots november 3rd 2010 at 09:50 (n° 1)
It's "rondelles de carottes"
By jh november 3rd 2010 at 10:11 (n° 2)
What is the term chefs use for a tray that is specifically used for gathering ingredients?
By Anonymous november 30th 2012 at 00:03 (n° 3)
I think it's a "grille" (a grid), but I'm not sure to have completely understand the question, sorry broken English...
By jh november 30th 2012 at 15:40 (n° 4)
what about misanplas ?
By jon january 22th 2013 at 10:23 (n° 5)
It is actually spelt mise-en-place, it is defined as before you start cooking, you have time to prepare e.g. Put apron on, wash hands, get equipment, weigh ingredients out and chop up vegetables or meat etc. These are just a few examples :)
By Anonymous june 19th 2013 at 21:43 (n° 6)
What are words which sound like 'punwa' and 'matignor' in french
By arissafahim july 8th 2013 at 07:29 (n° 7)
They don't exist in French.
The second could be "Matignon", it's a mix of vegetables cutted in small dices, and cooked in olive oil.
By jh july 8th 2013 at 08:57 (n° 8)
I use "en chemise" also for boiled potatoes, as served with raclette, for example.
By Carlo july 23th 2016 at 13:43 (n° 9)
Maybe 'Punwa' is Brunoise? https://en.wikipedia.org/wiki/Brunoise
By Andy F august 2nd 2016 at 17:09 (n° 10)
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