Few additional cookery terms

À la Carte signifies a menu item that is priced individually, rather than as part of a meal.

Allumette  is a  basic knife cut measuring ¼ inch × ¼ inch × 2½ inches. Also known as a ' Matchstick cut ' .

Batonnet is a  basic knife cut measuring ½ inch × ½ inch × 2½-3 inches.

   

Braise means  a  method of cooking that involves browning meat or vegetables in oil or butter first,

then slowly cooking the food in

a small amount of liquid.

Broil is a  method of cooking 

where the food is placed directly underneath or above the source 

of heat.

Brine is a method when water 

and salt solution used for pickling

or preserving.

Casserole is a baked dish, which 

is  in various size  deep dishes.

For it  all the ingredients are mixed together or layered before cooking and topped with cheese.

Flambé  is cooking in which foods are splashed with liquor and ignited.

Julienne means to cut food into thin strips.