You have probably noticed that many recipes given by chefs are full of incomprehensible jargon. This is because chefs have their own "language". Here is a small glossary of words and expressions that you are likely to find in recipes.
Chablonnage (sealing pastry with chocolate) : Chablonnage is a French pâtisserie term which means sealing the inside of a pastry tart case with a thin coating of melted white or dark chocolate, normally applied with a brush. After cooling, the c...Voir +
Chocolate drops (pistoles) : Chefs like to use chocolate in the form of regular-sized round "drops", weighing a couple of grams. The French term "pistole" probably arose by analogy with the 16th century gold coin of the same nam...Voir +
Clarify : Removing the solids from a mixture to obtain a clear liquid. To clarify.Voir +
Deglaze : Deglazing. Pouring a little liquid into a pan where cooking has left a deposit on the bottom, then scraping to free all the juices and mix them with the liquid. Voir +
Dry roasting : Dry roasting (torréfication in French), usually seeds (sesame, linseed,...) or nuts (almonds, walnuts, ...), means to heat without water or fat, in the oven or a heavy pan, to drive off all water the...Voir +
Ménagère : Housewife. The term, unfortunately condescending and rather pejorative, used by chefs to refer to someone who cooks at home and is therefore not a professional chef. In France, a "Ménagère" it's al...Voir +
Piping : Piping is a way of applying or shaping a preparation with a forcing (or piping) bag. It is the best way to distribute a mixture evenly and form regular shapes as it emerges from the nozzle.Voir +
Pointage (starting) : In bakery, "pointage" (starting), it's the first resting period, just after kneading.
The dough, in one piece, is put for resting in a bowl, at ambient temperature, covered to prevent from making cru...Voir +
Poolish : Poolish is a fermented batter, generally a mixture of water, flour and yeast which acts as the leaven for certain kinds of bread dough.There are distinct bread types, depending on the rising agent: ye...Voir +
Sieving : To sieve means to pass a powder through a strainer with a fairly close mesh, to ensure that there is only a fine powder and no bits or lumps. Voir +
Slash : Slashing is a baker gesture, which means that cuts are made on top of loaves, with a very sharp blade, at baking time.Voir +
Soaking a cake : Soaking (or drizzling) is adding liquid to a cake after cooking, usually a syrup or alcohol, to make it less dry.Voir +
Transfer : Sometimes we need to transfer the contents of a pan to a dish or plate. This is often to rapidly stop something cooking, as the dish it is transferred to will always be cooler, or it might simply be ...Voir +
Zesting : "Zesting" / "to zest" means to take off the zest, the thin outer layer of peel on citrus fruit (lemon, orange, grapefruit, etc.), to add the fruit's flavour with a hint of bitterness to a mixture. Th...Voir +
Garlic "en chemise" : Said of garlic cloves which are used without being peeled ("in its shirt" in French). In the photo, the left hand clove is peeled as normal, the right hand one is "en chemise".Voir +
Off the heat : To "take off the heat" means to take a pan off the hob and stop it heating any further in order to bring down the temperature of the contents rapidly, usually to stop the cooking.Voir +
Passing through a sieve : To push a fairly thick preparation through a"sieve", usually with a maryse, thus removing any remaining lumps. The aim is to produce something totally smooth in texture.Voir +
Poaching : Poaching is a way of cooking food (usually slowly) by lowering into a hot liquid: water, vegetable stock or syrup, for example. This gentle method of cooking allows the food to retain all its flavour...Voir +
Reduce : Reducing. Leaving a liquid on the heat until it reduces in volume by evaporation, to the desired quantity. Voir +
The second could be "Matignon", it's a mix of vegetables cutted in small dices, and cooked in olive oil.