Preserved lexicons

Handy glossary to speak like an expert, using the terminology of the great chefs.

  • APPERTIZATION (OR CANNING)

    « Method allowing the preservation of food in airtight containers for a long period, after undergoing heat treatment. »

  • JAM JAR

    « Container with a screw-top lid in which jam is preserved. »

  • SKIM

    « To remove the floating white foam during the cooking. »

  • SKIMMER

    « Accessory used for skimming. »

  • MARINADE

    « Liquid mixture, usually of vinegar or wine with spices and herbs, in which meat or fish is soaked before cooking. »

  • HALF

    « Apricot or peach halves. »

  • PASTEURIZATION

    « The process of heating a food to a specific temperature (between 70°C and 85°C) for a specific period of time and refrigerating it quickly afterwards. Pasteurized foods must be kept in cool places (3 to 4°C). »

  • JAM POT

    « Container without sealing cap in which jam is preserved and sealed with paraffin and/or a sheet of cellophane. »

  • UHT PROCESS

    « Used for the treatment of milk, heated up to 150°C so as to destroy all microorganisms. This is called sterilization. This heat processing changes the taste by denaturing the protein structure. »

  • BRINE

    « Salt water used for preserving and pickling foods. »

  • STERILIZATION

    « The process of destroying all microbial germs in a preparation. »

  • HEAT TREATMENT

    « Using heat to ensure food products are sterilised. »

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    1 LE PARFAIT IS HEALTHY AND SEASONAL! When you make your own preserves, you know exactly what’s in the jar: no salt, organic, gluten-free – you decide! And there’s nothing...

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