Large Dice - 3/4 in x 3/4 in square
Medium Dice - 1/2 in x 1/2 in square
Small Dice - 1/4 in x 1/4 in square
Batônnet - 1/4 in x 1/4 in x 2 in long
Julienne - 1/16 in x 1/16 in x 2 in long
Brunoise - 1/16 x 1/16 in square
Mince - Chopped very finely. This is usually confused with Brunoise.
Concassé - Usually deals with tomatoes; to peel, seed, and rough chop.
You core the tomatoes and score an X on the bottom. You then blanch them until you see the skin start to peel away, usually under 1 minute..you don't necessarily want to cook the tomato. Shock the tomato in an ice bath and peel. Now, a real concassé would mean you would seed the tomato but honestly, unless it's meant to be really fancy or garnish, don't bother. Finally rough chop to the desired size.Deglaze - To add a liquid to a pan to dissolve the remaining food stuck on the bottom of the pan.
Liaison - A mixture of egg yolks and cream used to enhance and lightly thicken a sauce or liquid.
Liaisons have to be tempered in order to prevent coagulation.
Mirepoix - A mixture of roughly cut vegetables used for flavoring in stocks and sauces.
Mirepoix usually consists ofcarrots, onion and celery, but a White Mirepoix,
made of parsnip, onion and celery can be used for lighter soups.
Monter au Beurre - To finish with raw (whole) butter.
Mother Sauces - Also called Grand Sauces, the 5* basic sauces that others (small sauces) are derived from.
*Some people consider Béarnaise (a Hollandaise derivative) to be a Mother Sauce, but it all depends on how you're taught.Roux - A cooked mixture of equal parts fat and flour. It is usually used for sauces and soups.
There are 3 kinds - white, blond and brown.
How to make a roux
Sweat - To cook in fat until soft. Usually used for vegetables.
Temper - Raising the temperature of a liquid by slowly whisking a hotter liquid to it.
Sashimi - Raw fish
Maki - Roll
Futomaki - "Fat" or Large Roll
Nigiri-zushi - "Fingers" of rice with ingredients on top
Chirashi-zushi - Bed of rice with ingredients on top
Inari-zushi - Fried tofu stuffed with rice
Temaki-zushi - Hand roll, shaped like a cone
Aburage - Fried Tofu
Ama-ebi - Sweet Shrimp
Anago - Saltwater Eel
Ebi – Shrimp
Hamachi - Yellowtail
Hirame – Flounder
Hokkigai – Surf Clam
Ika – Squid
Ikura – Salmon Roe
Kappa - Cucumber, when used in a roll
Katsuo – Bonito
Kyuri – Cucumber
Kani - Crab
Maguro/Toro - Tuna
Masu - Trout
Sake – Salmon
Tako – Octopus
Tamago – Egg
Tekka - Tuna, when used in a roll
Unagi - Freshwater Eel
Umeboshi - Pickled Plum
Uni – Sea Urchin
Nori – Seaweed Wraps
Wasabi – Japanese Horseradish
Shoga – Pickled Ginger
More on the way!!!