Chapter. 16 Culinary Arts

White Mirepoix

A White Mirepoix ("mirepoix blanc") is a component in French classical cooking. It is a combination of lightly colored, chopped, uncooked vegetables designed to add flavor and aroma to a dish without affect the color of the dish.

Clarified Butter

Clarified butter, also sometimes referred to as drawn butter, is a form of "clean" butter where certain solids are removed and only the pure butterfat remains. Unsalted butter is slowly melted, allowing the milk solids to separate from the transparent golden liquid and for any water to evaporate.

Concasse

Concasse, from the French concasser, "to crush or grind", is a cooking term meaning to rough chop any ingredient, usually vegetables. This term is particularly applied to tomatoes, where tomato concasse is a tomato that has been peeled, seeded (seeds and skins removed), and chopped to specified dimensions.

Mise En Place

Mise en place (French pronunciation: is a French culinary phrase which means putting in place or everything in its place.

Remedy

a medicine or treatment for a disease or injury.

Mirepoix

a mixture of sauteed chopped vegetables used in various sauces.

Chiffonade

a preparation of shredded or finely cut leaf vegetables, used as a garnish for soup.