culinary term

As my lecturer tell us,we need to do one more assigment at here.now i want to show 5 culinary term:




1. julienne - meat vegetables cut into fine strips.

2. Bechamel - A rich white sauce. Recognised as one of the 5 foundation sauce.

3. Mirepoix - Diced vegetables use as flavoring stock, sauces and soup.

4. Fillet - A thin of meat, poulry, etc or the skinless flesh of fish removed from bone.

5. Caramel - Melted sugar in a light brown syrup stage.