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Glossary (talk like a chef): "Base"

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).

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Last modified on: June 12^th 2019

Your 10 comments or questions on this page

What is the french word for carrots cut into circles?
Posted by copper penny carrots november 3^rd 2010 at 09:50 (n° 1)
It's "rondelles de carottes"
Posted by jh november 3^rd 2010 at 10:11 (n° 2)
What is the term chefs use for a tray that is specifically used for gathering ingredients?
Posted by Anonymous november 30^th 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...
Posted by jh november 30^th 2012 at 15:40 (n° 4)
what about misanplas ?
Posted by jon january 22^th 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 :)
Posted by Anonymous june 19^th 2013 at 21:43 (n° 6)
What are words which sound like 'punwa' and 'matignor' in french
Posted by arissafahim july 8^th 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.
Posted by jh july 8^th 2013 at 08:57 (n° 8)
I use "en chemise" also for boiled potatoes, as served with raclette, for example.
Posted by Carlo july 23^th 2016 at 13:43 (n° 9)
Maybe 'Punwa' is Brunoise? https://en.wikipedia.org/wiki/Brunoise
Posted by Andy F august 2^nd 2016 at 17:09 (n° 10)

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