En papillote is the French for ‘ in parchment ‘ it describes a cooking technique where the food is baked in a folded baking paper or aluminium foil parcel.
A réchauffé dish is a reheated dish made from leftovers from previously cooked food.
Wok hei, means ‘the breath of the wok,’ it is the smoky flavours, aroma and texture the dish picks up whilst being stir-fried in a hot wok.
Thickening sauces have developed from using starchy vegetables, the ground nuts and breadcrumbs from medieval cookery to using gums and gelling agents in today's advanced gastronomy.
Tomato concassé is the flesh from fresh tomatoes that have been peeled, de-seeded and chopped into a dice. It is a staple of many professional kitchens used in sauces such as Chasseur, omelettes, with olive oil, garlic, and basil as a topping for bruschetta and when added to Béarnaise sauce to make Choron sauce, served with fish and seafood.
A roux is a mixture of flour and fat used to thicken sauces, soups, and stews. It is traditionally used to thicken the classical French béchamel, velouté, and Espagnole sauces and in Cajun and Creole cooking.
Classic Espagnole sauce has a very strong taste and is seldom used directly, it serves as the starting point for many derivatives, of which there are hundreds in the classical French repertoire.