Culinary Terms

To macerate :
To soak food (fresh, dried or candied fruits) in a liquid such as syrup, alcohol or liqueur so as to flavour or to preserve it.
"Maître d'Hôtel" Butter :
Butter with chopped parsley, lemon juice, salt, pepper and cayenne pepper.
To make grid marks :
To food on a grill to obtain a square pattern.
Mandolin :
Stainless steel utensil used to cut vegetables into thin slices.
Marbled :
Meat with numerous thin and fat infiltrations inside the muscles.
Marinade :
Flavoured liquid in which to macerate meat or fish or vegetables or fruits, etc.
To marinade :
To keep food in a marinade in order to flavour and soften the flesh.
To mark :
To start the cooking process.
To mark a grid pattern :
To mark with the tip of a knife certain preparations to improve their appearance.
Matignon :
Vegetable and herb-based preparation used to heighten the flavour of certain dishes.
(Meat) offals :
Edible parts of animals, unsorted: head, feet, brain, heart, liver, kidneys, guts.
Melting Point :
Temperature when a fat turns liquid.
Mesclun :
Mixture of different types of salad leaves.
Mignonette :
Ground pepper.
To mince :
A way to finely cut bulb (such as an onion) using this particular method.
Mirepoix :
Seasoning with carrots, onions, celery, and ham diced and browned with a .
Mixture :
Mixture of different ingredients as the recipe's base.
To moderate :
To bring a hot or cold preparation back to room temperature.
To moisten :
Add liquid (stock, wine, water) to a preparation so that it does not dry up when cooking.
To moisten :
To soak savarins or babas with syrup ()
To mould doughs :
To give dough or a preparation a certain shape, a particular appearance. (eg : to mould bread rolls)