Parboil To boil food only slightly, often used to soften foods like potatoes before roasting them. Helps to speed up the cooking process.

Pan-Fry Pan Fry Pan-frying differs from Sauteing, in that, pan-frying is a form of frying food using a minimal amount of cooking oil or fat, using just enough to lubricate the bottom of the pan and in some cases where the food may be of a fatty nature, no fat or oil would be added. […]

Pancetta Italian bacon from the belly of a pig, that is cured with salt and spices, it is unsmoked. Used to add depth of flavour to soups and pasta.

Quatre-epices Quatre épices is French for “four spices”; it is considered the French allspice. The spice mix contains ground pepper (white, black, or both), cloves, nutmeg and dried ginger.

Purée To Purée cooked food, usually, vegetables is to mash or blend the food to form a paste-like consistency.

Orzo Literal meaning “Barley”, Orzo is an Italian rice-shaped pasta, can be used in soups, or as a side dish. Also known as risoni.

Noisette Noisette (Nut Brown) The term Noisette in cooking can be defined in 3 different ways. Beurre Noisette is clarified butter that is cooked through until it turns a nut-brown colour. Normally served as an accompaniment to fish as in Sole Meuniere. Pomme Noisette are Potato balls approx 2 1/2 cm, cut with a melon […]

Mirepoix A Mirepoix is a mixture of 3 vegetables consisting of onions, carrots, and celery. The traditional ratio will always be 2:1:1, two parts onion, one part carrot, and one part celery. Mirepoix is used as the flavour base for a wide variety of dishes including stocks, soups, stews and sauces

Lyonnaise Any dish that is produced in the style of the French town of Lyon, typically with onions, as in Pomme Lyonnaise