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.
Last modified on: January 19th 2021
Post your comment or question
Your 14 comments or questions on this page
The second could be "Matignon", it's a mix of vegetables cutted in small dices, and cooked in olive oil.