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baguette:
A loaf of bread shaped into a long cylinder.
bain-marie:
A water bath used to cook foods gently by surrounding the cooking vessel with simmering water. Also, a set of nesting pots with single, long handles used as a double boiler. Also, steam table inserts.
bake:
To cook food by surrounding it with dry heat, as in an oven.
bake blind:
To partially or completely bake an unfilled pastry crust.
baking powder:
A chemical leavener made with an acidic ingredient and an alkaline; most commonly these are sodium bicarbonate (baking soda) and cream of tartar. When exposed to a liquid, it produces carbon dioxide gas, which leavens doughs and batters. Double-acting baking powder contains ingredients that produce two leavening reactions; one upon exposure to liquid, the second when heated.
baking soda:
Sodium bicarbonate; a leavening agent that may be used in combination with an acidic ingredient such as sour milk or as a component of baking powder.
barbecue:
To cook food by grilling it over a wood or charcoal fire. Usually some sort of marinade or sauce is brushed on the item during cooking.
baking soda:
Sodium bicarbonate; a leavening agent that may be used in combination with an acidic ingredient such as sour milk or as a component of baking powder.
barbecue:
To cook food by grilling it over a wood or charcoal fire. Usually some sort of marinade or sauce is brushed on the item during cooking.
bard:
To cover a naturally lean meat with slabs or strips of fat, such as bacon or fatback, to baste it during roasting or braising. The fat is usually tied on with butcher's twine.
baste:
To moisten food during cooking with pan drippings, sauce or other liquid. Basting prevents foods from drying out.
baton/batonnet (Fr.):
Items cut into pieces somewhat larger than allumette or julienne; 1/4 inch by 1/4 inch by 1 to 2 inches/6 mm by 6 mm by 25 to 50 mm is the standard. Translated as stick or small stick.
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batter:
A mixture of flour and liquid, sometimes with the inclusion of other ingredients. Batters vary in thickness but are generally semi-liquid and thinner than doughs. Used in such preparations as cakes, quick breads, pancakes and crepes.
Bavarian cream, bavarois: A type of custard made from heavy cream and eggs; it is sweetened, flavoured and stabilized with gelatine.
bearnaise:
A classic emulsion, similar to hollandaise, made with egg yolks. Also, a reduction of white wine, shallots and tarragon. Also butter finished with tarragon and chervil.
bechamel:
A white sauce made of milk thickened with light roux and flavoured with onion. One of the grand sauces.
beurre blanc (Fr.):
Literally "white butter". A classic emulsified sauce made with the reduction of white wine and shallots thickened with whole butter and possibly finished with fresh herbs or other seasonings.
beurre fondue (Fr.):
Melted butter.
beurre manie (Fr.):
Literally "kneaded butter". A mixture of equal parts by weight of whole butter and flour, used to thicken gravies and sauces.
beurre noisette (Fr.):
Literally "hazelnut butter" or "brown butter". Whole butter that has been heated until browned
binder:
An ingredient or appareil used to thicken a sauce or hold together another mixture of ingredients
bisque:
A soup based on crustaceans or a vegetable puree. It is classically thickened with rice and usually finished with cream.
blanc:
A preparation containing water, flour, onion, cloves, a bouquet garni, salt and lemon juice. Used to cook vegetables such as mushrooms, celeriac, salsify or cauliflower to keep them white.
blanch:
To cook an item briefly in boiling water or hot fat before finishing or storing it.
blanquette:
A white stew, usually of veal but sometimes of chicken or lamb. It is served with the sauce that has been thickened with a liaison.
blend:
A mixture of two or more flavours combined to achieve a particular flavour or quality. Also to mix two or more ingredients together until combined.
blanch:
To cook an item briefly in boiling water or hot fat before finishing or storing it.
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bloom:
To soften gelatine in warm liquid before use; a white coating that develops on chocolate.
bouillabaisse:
A hearty fish and shellfish stew flavoured with saffron. A traditional specialty of Marseilles, France.
bouquet garni:
A small bundle of herbs tied with string. It is used to flavour stocks, braises and other preparations. Usually contains bay leaf, parsley, thyme and possibly other aromatics.
braise:
A cooking method in which the main item, usually meat, is seared in fat, then simmered in stock or another liquid in a covered vessel. The cooking liquid is then reduced and used as the basis of a sauce.
brine:
A solution of salt, water and seasonings used to prepare foods.
brioche:
A rich yeast dough traditionally baked in a fluted pan with a distinctive topknot of dough.
brisket:
: A cut of beef from the lower forequarters, best suited for long-cooking preparations such as braising. Corned beef is cured beef brisket.
broth:
A flavourful, aromatic liquid made by simmering water or stock with meat, vegetables and/or spices and herbs.
brown sauce:
A sauce made from a brown stock and aromatics and thickened by roux, a pure starch slurry and/or a reduction.
brown stock:
An amber liquid produced by simmering browned bones and meat (usually veal or beef) with vegetables and aromatics (including carmelized mirepoix).
bruise:
To partially crush a food item in order to release its flavour.
brunoise (Fr.):
Small dice; 1/8 inch/3 mm square is the standard. For a brunoise cut, items are first cut in julienne, then cut crosswise. For a fine brunoise, 1/16 inch/1.5 mm square, cut items first in fine julienne.
butcher:
A chef or purveyor who is responsible for butchering meats, poultry and occasionally fish. In the brigade system, the butcher may also be responsible for breading meat and fish items and other mise-en-place operations involving meat.
butterfly:
To cut an item (usually meat or seafood) and open out the edges like a book or the wings of a butterfly.
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