Istilah bahasa yg di gunakan dlm kitchen..
untuk profesional worker or yg berminat blajar untuk jd chef.
sesetengah terms n istilah ini di ambil dari bahasa france n italy yg merupakn plopor utama dalam memajukan bidang masakn d dunia ,sebagai perkerjaan profesional..
post ni khas pada basic stock n stock mise-en place
mirepoix -diced aromatic vagetable use as flavoring stock sauce n soup.
bouqute garni -combination of kitchen herbs such as bay leaf,thyme parsely tide with leek , celery n carrot to flavor soup n sauce.
shachet d epices -bag of spices..for flavoring stock n soup..standrds shachet include.thyme,parsly stem,bay leave,crush pepercorn.
onion pique -studded onion with clove n bay leave.
onion brule -burnt onion. a peeled ,halved seared on flaptop to enchance a colour n give flavor to stock n consomme.
fond blanc -white stock..
fond brun -brown stock
fumet - concentrated stock from fish n shelfish
espagnole -basic brown sauce
estoufade-basic meat stock
demi glace/demi glaze-half glaze brown sauce
setakat ni yg ni dulu nnti smbung lagi benda yg lain..slow2 blajar..aahhaha..sy budak bru blajar...
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