Culinary Terms

Braise (BRAYZ)
A cooking method, usually applied to meat or vegetables in which they are first browned and seared in fat then cooked in a covered heavy pot, either stove top of in the oven, with some stock or water and cooked slowly. The meat or vegetables will tenderize from the low heat and moisture and renders a jus that can be used for sauce or gravy.

Brunoise (broo-NWAHZ)
A specific dice of vegetables, usually 1/8in. or 1/4in. used in soups and sauces for flavor as well as garnish

Jus (ZHOO)
The natural juices exuded from meats, vegetables or fruits. As in Prime Rib au jus, a cut of roast beef served with its natural juices

Thin ribbon cut

Concasse (kawn-ka-SAY)
A classic concasse refers to tomatoes that have been peeled, seeded and chopped. It is also used for mixtures that have been chopped or ground

Julienne (joo-lee-EHN)
Food, mainly vegetable that have been cut in uniform ‘matchstick’ thin strips to a desired length, used in soups, salads, sauce and as a garnish.


When adding a roux or eggs to a sauce or soup, the roux or eggs are tempered in a separate bowl and gradually brought up to the temperature of the sauce or soup by whisking in small amount to the binder. When the egg or roux mixture reaches the same temperature of the sauce or soup, it is added back to it.

Roux (ROO)
A mixture of flour and fat of equal amounts, cooked and used as a thickening agent for soups and sauces. The French classic roux are made with butter, cooked to a blond roux or fuller flavored brown roux. The Creole or Cajun roux is made with oil or fat drippings and cooked to a rich dark brown and used for flavoring as well as thickening in soups, gumbos and sauces.

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