GLAZE

• Glaze is cooking technique.


• A glaze in cooking is a eating of a glossy, often sweet, sometimes savory, substance applied to food typically by dipping, dripping or with a brush.


• Egg whites and basic icings are both used as glazes.


• For example doughnut glaze is made from a simple mixture of powdered or confectioner's sugar and water that the doughnuts are dipped in, or some pastry doughs have a brushed on coating of egg white.

PUREE

• Puree and mash are general terms for cooked food.
• Usually vegetables or legumes that have been ground pressed, blended and sieved to consistency of soft creamy paste or thick liquid.
• Puree of specific foods are often known by specific names example is mashed potatoes or apple sauce.
• The term is of French origin, where it meant in Ancient French.
• It is common to puree entire meals ( without use of salt or other additives) to be served to toddlers and babies as sufficient, nutritious meals.

VELOUTE

DEFINITION : Veloute is variation of bechamel, or white sauce except instead of milk, the

liquid added to the roux is chicken stock or another like stock like fish.

EXAMPLE : The veloute sauce was made using the stock from poaching the chicken breasts.

BASIC CUTS AND SHAPE

ALLUMETTE

FINE JULIENNE


JULIENNE

BATONNET


FINE BRUNOISE

BRUNOISE

LARGE DICE

SMALL DICE