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Terminologie utilisée en cuisine

Terminologie utilisée en cuisine. Abaisser. Abats. Affûter, aiguiser. Apprêter, accommoder. Aromatiser. Arroser. Assaisonner. Badigeonner. Beurrer. Blanchir. Bouillir. Braiser. Broyer. Brunoise. Caramel. Chapelure. Chiffonade. Ciseler. Citronner. Clarifier. Condiment.

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Terminologie utilisée en cuisine

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  1. Terminologie utilisée en cuisine

  2. Abaisser

  3. Abats

  4. Affûter, aiguiser

  5. Apprêter, accommoder

  6. Aromatiser

  7. Arroser

  8. Assaisonner

  9. Badigeonner

  10. Beurrer

  11. Blanchir

  12. Bouillir

  13. Braiser

  14. Broyer

  15. Brunoise

  16. Caramel

  17. Chapelure

  18. Chiffonade

  19. Ciseler

  20. Citronner

  21. Clarifier

  22. Condiment

  23. Concasser

  24. Corser Donner plus de saveur à une sauce par réduction, par concentration ou par l’addition d’une autre substance

  25. Coulis

  26. Crever

  27. Crémer

  28. Croûton

  29. Décanter

  30. Dégraisser

  31. Démouler

  32. Déshydratation

  33. Dorer, vernir

  34. Dresser

  35. Écailler

  36. Égoutter

  37. Émietter

  38. Enrober

  39. Éplucher, peler

  40. Façonner

  41. Flamber

  42. Fondre

  43. Fouetter

  44. Fourrer

  45. Frémir

  46. Frire

  47. Graisser

  48. Gratiner

  49. Hacher

  50. Infuser

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