Préparation des Aliments et des Boissons - Techniques de Préparation des Aliments - Mécanique

to repeatedly mix something using a spoon, fork, etc.

battre

to combine different substances together

mélanger

to blend or process food quickly and thoroughly in a blender, food processor, or similar appliance until smooth or finely chopped

mixer, battre rapidement

to remove the bones from meat, fish, or poultry, often to make it easier to cook or eat

désosser, lever les arêtes

to kill and prepare animals, typically for food

abattre, dépecer

to spread a smooth, creamy substance on something, usually using a knife

beurrer, enduire de beurre

to cut a piece of cooked meat into smaller pieces

découper

a technique in which herbs or leafy vegetables are finely sliced or shredded into thin, ribbon-like strips

chiffonade, herbes en chiffonade

to break a small piece off something

ébrécher, tailler

to stir cream very hard until it transforms into butter

baratter, churner

to trim or cut off excess fat, gristle, or other undesirable portions from meat or poultry before cooking

dégraisser, nettoyer

to remove the central part from a fruit, vegetable, or similar item

évider, core

to prepare vegetables or fruits, especially tomatoes, by removing the seeds, peeling, and cutting them into big pieces

concasser, tailler gros

to make a substance smooth by beating or mixing

crémer

to cut something into small, equal, square-shaped pieces

couper en dés, tailler en cubes

to flavor food with a mix of spices commonly used in Indian cuisines

assaisonner, cuisiner avec des épices

to divide a thing into smaller pieces using a sharp object

couper

to remove seeds from fruits, vegetables, or other foods

dénoyauter, enlever les graines

to cut food into small cubes

couper en dés, découper en dés

a flattened piece of dough used as a base for various baked goods or pastries

pâte aplatie, feuille de pâte

to coat or cover food, typically with flour or breadcrumbs, before cooking

paner, fariner

to add seasonings, sauces, or other toppings to enhance the flavor or appearance of food

assaisonner, garnir

to pour a thin, fine stream of liquid, such as sauce, oil, or syrup, over food

arroser, napper

a mixture of beaten eggs and liquid used to brush onto the surface of dough or other baked goods before baking

dorer à l'œuf, mélange d'œufs battus

to stuff one food item inside another

engastrer, emplir

to prepare or cut a piece of meat or fish into boneless, flat pieces, typically removing bones in the process

fileter, filer

to break or separate into small, thin pieces, usually using a fork or fingers

éplucher, floconner

to gently mix one ingredient into another by lifting and turning the mixture with a spatula or spoon

incorporer, plier

to slice food, typically vegetables, into long, thin strips or ribbons

fendre, tailler en lanières

to make food look more delicious by decorating it

garnir

to cut food into small pieces or shreds using a tool with sharp holes

râper

to remove the internal organs or intestines, typically from an animal, often for food preparation

vider, éntriper

to remove the outer covering or husk from a seed or grain

écosser, dépouiller

to prepare meat by cutting or separating it at the natural points of articulation, often in preparation for cooking

désarticuler, couper

to extract liquid from fruits, vegetables, or other sources, typically by pressing or squeezing

extraire du jus, presser

to cut food, especially vegetables, into thin, matchstick-sized strips

tailler en julienne, julienner

to form and press dough or wet clay with the hands

pétrir, malaxer

to serve or transfer a liquid or food using a ladle

servir [qch] à la louche, servir [qch] avec une louche

to crush food into a soft mass

écraser, réduire en purée

to grind or crush something, especially grains or other materials, using a mechanical device or equipment

moudre, broyer

to cut meat or other food into very small pieces, usually using a meat grinder or a sharp knife

hacher

to combine two or more distinct substances or elements to form a unified whole

mélanger

to peel or strip away the outer layer of a fruit, vegetable, or other foods

éplucher, peler

to remove the skin or outer layer of something, such as fruit, etc.

éplucher, peler

to sprinkle or season food with ground pepper or peppercorns to add flavor and spice

poivrer, assaisonner

to create decorative patterns or designs by forcing a semi-solid mixture, such as whipped cream or dough, through a nozzle or pastry bag with a specific shape

pocher, resserrer

to remove the pit or stone from a fruit

dénoyauter, ôter le noyau

to pull out the feathers of a dead bird in order to prepare it for cooking

plumer

to remove peas or beans from their outer covering, typically as part of food preparation

écosser, décortiquer

to cook food for eating

préparer

to hastily create a meal, typically using whatever ingredients are available

préparer à la hâte, improviser un repas

to add salt to food or another substance in order to enhance its flavor

salé, assaisonner

to adjust or modify something according to a specific rate, standard, or size

mesurer

to mix an egg yolk with its egg whites and then cook it, usually with milk or butter

brouiller

to remove a thin layer or small amount of something from a surface using a sharp or rough edge

gratter, racler

to add spices or salt to food to make it taste better

assaisonner

to remove the seeds from a fruit or vegetable

épépiner, enlever les graines

to cut thin slices or layers from the surface of something

raser, ébarber

to remove the outer covering from something, often to access what is inside

écaler, enlever la coque

to cut something into very small pieces

déchirer, hacher finement

to remove the outer covering or shell from corn, oysters, or other similar foods

écosser, décortiquer

to pass a powdered substance through a sieve or fine mesh to remove lumps or impurities

tamiser, filtrer

to remove a substance, such as foam or fat, from the surface of a liquid or object, typically by gently scooping or brushing it off

écumer, enlever

to remove the outer layer or covering from something

peler, éplucher

to add spices or flavorful ingredients to a dish to give it more flavor

rehausser, pimenter

to put a layer of a smooth or soft substance over a surface

étaler, répandre

to move a spoon, etc. around in a liquid or other substance to completely mix it

mélanger

to remove the seeds from fruits, such as cherries or peaches

dénoyauter, énerver

to fill meat or vegetables with a mixture of different ingredients

fourrer

to make something taste sweeter

adoucir, sucrer

to make meat softer and easier to eat or cut by breaking down the fibers, typically through pounding or marinating it

attendrir

to remove the tops and tails or ends of something, such as trimming the stems and leaves from vegetables

to mix or combine ingredients by gently lifting and turning them in a bowl or pan

mélanger, vider

to prepare a bird for cooking by securing its wings and legs close to its body

filer, attacher

to mix ingredients with a wire whisk or fork in cooking or baking to achieve a specific texture

fouetter

to make food very quickly

battre, fouetter

to beat or mix rapidly, typically with a utensil such as a whisk

fouetter, battre

to blend or puree ingredients using a food processor or blender

mixeur, mélanger

to add flavor or enhance the taste of food by adding citrus peel or other aromatic ingredients

zester, râper