KLMN

Knead, lard, macerate, etc.

K

Work pastry dough with the palm of the hand on a table to make it smooth and elastic.

Insert small pieces of lard into meat.

Cover the inner sides and bottom of a container (baking mould or dish), as with aluminum foil or parchment paper.

Soak food (fresh, dried, or candied fruit) in liquid (alcohol, liqueur, or sirop) to flavour or preserve it.
Leave food in prolonged contact with cold liquid until the soluble parts dissolve.

Soak raw food, especially meat, in an aromatic mixture to tenderize it or impart a particular flavour.

Cover food with a substance such as cream, jelly, sauce, or meringue.

Cut (e.g., fruit, vegetables, or meat) into fine matchsticks, strips, or slices of equal size.

Incorporate several ingredients into each other to obtain a fairly homogenous result.

Add a quantity of liquid to a preparation before or during cooking; sprinkle lightly with a liquid.

Pour a preparation into a mould so that it takes on the shape in cooling.

ABC - DEF - GHIJ < KLMN > OPQR - STUVW

ARCHAMBEAULT, A., CORBEIL, J.-C., La cuisine au fil des mots, Montréal, Les Éditions Québec Amérique inc., 1997.

L’ACADÉMIE CULINAIRE, Pour le plaisir de cuisiner, Montréal, Novem Communications inc., 2005.

LAROUSSE, Le grand Larousse gastronomique, Paris, Les Éditions Larousse, 2007.