Pasta Dress Dress To dress is to prepare food for cooking or for serving. To dress a salad is to sprinkle a Demi-Glace Demi-Glace Demi-glace is a rich brown sauce that can be used by itself or as a base for other brown Deglaze Deglaze Deglazing is a technique for removing and dissolving browned food residue from a pan that any meat has been Frappé Frappé Frappé comes from the French description of drinks chilled with ice. Nowadays Frappé can be made with ice, ice cream and many Fold Fold Where you have a heavier mixture that needs to be added to a lighter mixture, folding is the process Flute Flute To add a decorative indentation around the edge of pastries, vegetables, or fruit before cooking.Fluting the top edge of Flambé Flambé Flambé is the process of cooking off alcohol that’s been added to a hot pan by setting the fumes Fines Herbes Fines Herbes Fines Herbes are an important combination of herbs that form the mainstay of French cuisine. These herbs mainly Fillet Fillet Fillet or To Filet A flat piece of boneless meat, poultry, or fish. Also, to cut the bones from Grill Grill Grilling is a form of cooking that involves dry heat applied to the surface of food, from above, as « Previous 1 … 31 32 33 34 35 … 54 Next »
