Day 12 Culinary III

Mots Du Jour

·         Escaloper- To cut scallops; to cut meat or fish on a bias

·         Essence-Essence; concentrated extract, used as a flavoring

·         Etuver-To stew, to cook slowly; to cook gently while covered with fat and a little water without changing the color of the ingredients

·         Evider-To hollow, to gut; to hollow the center of an ingredient

·         Farce-Forcemeat stuffing; a mixture of various ground ingredients, used to fill poultry, fish, veggies ect..

·         Farcir-To stuff; to fill poultry, fish or meat with a forcemeat stuffing

·         Fariner-To flour, to dredge; to sprinkle flour on fish or meat or to sprinkle flour on a mold and tap out the excess

·         Ficeler-To tie with string

·         Fines herbs-Mix of edible aromatic plants used as seasoning

·         Flamber- Flambé (1)to use an open flame in order to remove the down from poultry. (2) To light alcohol in a preparation

·         Fleurons- Piece of puff pastry cut into crescent shapes, served as decoration with fish dishes

Day 12

·         Mots du jour

·         Test #1 day 16 Tuesday

·         Monday truss Cornish game hen

·         Pork carnitas

·         Flour tortillas, cilantro, sour cream, avocado

·         Black beans refried Jacques

·         Salsa cruda

·         Corn poblano

Followed the book recipe and make it our own