5 Culinary Terms. Before accepting the product an employee checks the quality and quantity of the items ordered against those being delivered. Jus or Jus de Viande The juices that occur naturally from cooking.
To cook food on a rack or in a steamer set over boiling or simmering water. A method of cooking food over a high heat until caramelisation forms on the surface. The finished food is referred to as au gratin as in au gratin potatoes.
To cook food on a rack or in a steamer set over boiling or simmering water.
Before accepting the product an employee checks the quality and quantity of the items ordered against those being delivered. Whip To beat food with a whisk or mixer to incorporate air and increase volume. To cook food on a rack or in a steamer set over boiling or simmering water. To remove a top layer of fat or scum that has developed on the surface of soups stocks or sauces.