Ice -
To cool down cooked food by placing in ice; also, to spread frosting on a cake.
Infusion
Extracting flavors by soaking them in liquid heated in a covered pan. The term also refers to the liquid resulting from this process.
Jambon - Ham
Jardiniere - Fresh mixed vegetables cut into small dice or juilienne
Jell (also gel)-
To cause a food to set or solidify, usually by adding gelatin.
Jerk or Jamaican jerk seasoning -
A dry mixture of various spices such as chilies, thyme, garlic, onions, and cinnamon or cloves used to season meats such as chicken or pork.
Julienne -
To cut into long, thin strips.
Jus - The natural juice of meat, fruits or vegetables
Jus Lie - Thicken juice
Knead -
To work dough with the heels of your hands in a pressing and folding motion until it becomes smooth and elastic.
Kromeski - A type of meat croquette
Laitue - Lettuce
Langouste - Spiny lobster
Langue - Tongue
Lapin - Rabbit
Lard - Bacon or salt pork
Larder - To insert strips of fat with a larding needle into lean meat
Larding -
Inserting strips of fat into pieces of meat, so that the braised meat stays moist and juicy.
Laurier - Bay leaf
Leavener -
An ingredient or process that produces air bubbles and causes the rising of baked goods such as cookies and cakes.
Liaison - Egg yolk or cream used to thicken soups and sauces
Line -
To place layers of edible (cake or bread slices) or inedible (foil or wax paper) ingredients in a pan to provide structure for a dish or to prevent sticking.
Loin -
A cut of meat that typically comes from the back of the animal.
Macedoine - Mixed vegetables or fruits that are diced
Maigre - Lenten meal without meat
Maitre d'Hotel - Restaurant manager
Marble -
To gently swirl one food into another.
Marinade - Blends of liquids and flavorings used in marinating
Marinate -
To combine food with aromatic ingredients to add flavor.
Marmite - Stockpot
Marzipan -
A paste (of ground almonds, sugar, and egg whites) used to fill and decorate pastries.
Mash -
To beat or press a food to remove lumps and make a smooth mixture.
Medallion -
A small round or oval bit of meat.
Menthe - Mint
Mignonnette - Whole peppercorns roughly ground
Mirepox - Diced vegetables and herbs sauteed in bacon fat used to flavor soups and sauces
Meringue -
Egg whites beaten until they are stiff, then sweetened. It can be used as the topping for pies, or baked as cookies.
Mince -
To chop food into tiny, irregular pieces.
Mix
To beat or stir two or more foods together until they are thoroughly combined.
Moisten -
Adding enough liquid to dry ingredients to dampen but not soak them.
Monter - The beating of cream or egg whites
Mouton - Mutton
Mull- To slowly heat wine or cider with spices and sugar.
