*若有詞不達意或翻譯錯誤,歡迎更正*

Macédoine (mah say dawn) 1. A mixture of vegetables or fruit cut into small cubes, generally 4~5mm square. 2. A classic salad made of small cubes of carrot, turnip, and green beansm with peas, tossed in mayonnaise. Dimensions based on the size of the peas. 正方體(每邊4-5mm)

Macérer (mah SAY ray) patisserie term, to soak fruit and dried fruit in alcohol in order to flavor and soften it用水果釀酒

Manchonner (MON shoh nay) to remove the meat that covers the end of a bone such as a chicken leg or a rack or meat in order to achieve a clean presentation把骨頭底端的肉切掉

Mandoline (MON doh leen) a long rectangular kitchen tool made of stainless steel with two blades, one straight, the other wavy. The mandolin is used to slice vegetables very finely and to make gaufrettes(如下圖的工具)

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Margarine (MAR gah reen) emulsion made of vegetable oil and milk or whey. Used as an inexpensive replacement for butter人造奶油

Mariner (MAH ree nay) to soak a piece of meat or fish in a liquid and aromats in order to tenderize, flavor, and conserve. Can also be used to tame the flavor of strong-flavored game醃泡

Medaillon (MAY dah yon) round slice of meat, fowl, fish, or crustacean, served hot or cold

Meringue (muh RAN g) mixture of beaten egg whites and sugar. Types:蛋白甜霜(蛋白+糖打發)

*French meringue: mounted egg white with granulated sugar beaten in法式蛋白甜霜(蛋白+砂糖)

*Italian meringue: mounted egg white with cooked sugar義式蛋白甜霜(蛋白+煮過的糖)

*Swiss meringue: egg whites and sugar beaten over a hot water bath, then beaten until cooled.瑞士蛋白甜霜(蛋白+,隔水加熱打發)

Mijoter (mee JO tay) to cook several elements over gentle heat or in the oven over a given time

Mirepoix (MEER pwah) vegetables cut into cubes, the size depending on the length of cooking. Also refers to a certain blend of aromatic vegetables芳香蔬菜切大丁(通常指洋蔥+芹菜+紅蘿蔔的組合)

Monder (MON day) see Emonder放入滾水後拿出去皮(番茄、水果)

Monter (MON tay) 1. To incorporate air and increase the volume using a wire whisk (egg whites, cream) 2. Au beurre: to add butter to a sauce in small pieces使跟空氣結合,而增加體積(如打發蛋白)

Mouiller (MOO yay) to add a liquid to a preparation during cooking烹調過程中加汁水

Mouler (MOO lay) to fill a mold before or after cooking倒入模型中

Nappage (nah PAJ) apricot glaze (jelly) used to finish pastries by giving it a shiny coating. Also serves to protect from drying out用杏仁包覆糕點

Napper (nah PAY) to cover a food, savory or sweet, with a light layer of sauce, aspic or jelly

Noircir (NWAR seer) the darkening or discoloring of certain fruits and vegetables when left in contact with air for too long氧化後顏色變深或掉色

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