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Culinary Terms

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Culinary Terms

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To roll :
To stretch a pastry with a rolling mill down to the thickness wanted.
To lard :
To stick in long thin strips of fat in a piece of meat using a larding pin.
Lardon :
Piece of streaky bacon cut in sticks.
To dress :
To nicely arrange a dish on the service plates.
Levain :
Dough used in baking to make levain bread.
Liaison :
Binding process to thicken liquids (sauces, soups, creams...).
To line (butter, flour...) :
To apply a layer of butter, of flour or of greaseproof paper on the bottom and in the inner sides of a mould.
Glaze :
To give a preparation a shiny appearance with clarified butter or coating.
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