| Macédoine |
The French term for a mixture of fruit or vegetables cut into even sized dice. Usually used as a garnish. |
| Macerate |
To soften and flavour raw or dried foods by soaking in a liquid. |
| Marinade |
A seasoned liquid, cooked or uncooked, in which foods are soaked to be tenderised and/or flavoured before cooking. |
| Marinating |
Soaking meat, poultry or game in a combination of oil, wine, vinegar and flavourings to tenderise it and add flavour. The mixture is known as a marinade. |
| Marmite |
A French metal or earthenware pot used for long slow cooking of casseroles on top of the stove or in the oven. |
| Mask |
To coat with sauce. |
| Medallions |
Small rounds of meat, usually beef or veal. |
| Meringue |
Egg white whisked until stiff, mixed with caster sugar and dried slowly in a low oven until crisp. |
| Milling |
Reducing to a powder or a paste. |
| Mincing |
Chopping or cutting food into very small pieces. It may be done with a knife, a manual mincing machine or in a food processor. |
| Mirepoix |
Diced vegetables and bacon cooked in butter, as a base for braising meat. |
| Mornay |
Béchamel sauce containing cheese. Also the name given to a dish coated with cheese sauce before grilling. |
| Mousse |
A light mixture, savoury or sweet, which can be hot, cold or iced. |
| Mustard |
The word 'Mustard' or the French Moutarde are both derived from the Latin Mustum Ardens, the must coming from Grape must (juice) which was mixed with the crushed mustard seeds. |
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