Day 10 Culinary III

Mots Du Jour

·         Dentendre-To loosen; to add a liquid to a preparation, such as a sauce

·         Dentremper-To moisten with a liquid

·         Dorer- To brush with beaten egg or egg yolk in order to give a deep color and shine

·         Dorure-Egg wash; beaten egg or egg yolk with water/or salt added, used t oto color doughs just before cooking

·         Douille-Pastry tip; a conical piece made of metal or plastic used in decorating with a pastry bag

·         Dresser- To dress; to arrange the preparations the prepared food on a plate or platter before serving

·         Duxelles-Finely chopped mushrooms cooked in butter with minced shallots; used as a garnish or filling

·         Ebarber-To debeard; to remove the fins and bones of fish; to remove the filaments from poached eggs

·         Ebouillanter-To dip in boiling water; to scald

·         Ebulliontion-Boiling point; the appearance of bubbles in a hot liquid

·         Ecailler-To scale; to remove the scales from a fish

Day 10

·         Gastrique

·         Ganord poeler aux nevets

·         Turnips and carrots glaces a brun

·         Sauce a lorange (demo)

·         Greath fauphinos

·         Pomme gaufrette

·         Watercress / mache / parsley

Cut potato and soak in cold water

1oz sugar, 1 oz water, 1 oz of vinegar

When peeling the orange you have to remove the white layer of the peel and then julienne it and then blanch when it’s done put ½ on the sauce and some to plate.

Deglaze with duck stock 1 cup and reduce 25% dilute starch with triple sec

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