[DOC] [TLE] Bouquet garni | Define Bouquet garni at Dictionary.com [PAR] Bouquet garni definition, a small bundle of herbs, as thyme, parsley, bay leaf, and 
... often tied in a cheesecloth bag and used for flavoring soups, stews, etc. ... 
Word Origin ... Now add one peeled and cut up squash, a bouquet garni and two 
quarts of ... a bunch of herbs tied together and used for flavouring soups, stews, 
etc. [DOC] [TLE] Bouquet garni - Wikipedia [PAR] The bouquet garni [buk ani] (French for "garnished bouquet") is a bundle of 
herbs usually tied together with string and mainly used to prepare ... In Provence, 
a slice or two of dried orange peel is not uncommonly added. Sometimes, the ... 
used, instead. The term "faggot" was an antiquated name for the bouquet garni. [DOC] [TLE] Cooking terms: a list of common terms and jargon used in ... [PAR] A Point  Pronounced pwah, a French term used to describe food cooked just to 
.... Bouquet Garni  A bundle of fresh herbs usually consisting of parsley, thyme, 
and bay leaf that is bound by twine and placed into a soup, stock, or sauce to aid 
flavor. .... Chop  A small cut of meat taken from the rib section and commonly... [DOC] [TLE] Culinary Test 1-:- Flash cards by cueFlash [PAR] Appareil: a general term for a prepared mixture, used on its own or as an 
ingredient ... garni (French for "garnished bouquet") is a bundle of herbs tied 
together with string, tied ... Mainly used in preparing soup, stock, and various 
stews to add flavor. ... to shape.commonly used when breaking down an onion 1/
2 x 1/2 x 1/4in. [DOC] [TLE] Cooking Terms : The Reluctant Gourmet [PAR] Often used with fowl or extremely lean meats, barding bastes the meat while it is 
... browned in butter and/or oil, then cooked in a covered pot in a small about of ... 
Bouquet garni : a little bundle of herbs, tied together or placed together in in a ... 
Fondue : From the French word for melt, the term could refer to food cooked in a
... [DOC] [TLE] Culinary Terms Flashcards [PAR] Jan 16, 2016 ... Definition ... The standard size is " x " x 2-2". Translated to ... A white sauce 
made of milk thickened with a white roux and flavored with onion. ... A small 
bundle of herbs tied with string. ... Leafy green vegetables or herbs cut into 
shreds: often used as a garnish. ..... Also, the French word for vegetable. [DOC] [TLE] Over 100+ Culinary Terms Used By Professionals - The Culinary Cook [PAR] May 2, 2012 ... A Point: French term for cooking until the ideal degree of doneness. ... x 5 to 6 cm 
(1/8 in x 1/8 in x 2 to 2-1/2 in) long and usually for potatoes. ... Au gratin: Food 
cooked with a browned or crusted top, often made ... vegetables tied into a 
cheesecloth bundle and used to flavor sauces, soups, stocks, stews. [DOC] [TLE] Glossary Of Basic Culinary Terminology - Restaurant Business [PAR] the broiler. Often implies use of grated or ... Page 2 ... and tarragon, whisked 
together over low heat ... A French word meaning white butter. A ... A small 
bundle of herbs tied with a string used to flavor stocks, soups and sauces, similar 
to a. [DOC] [TLE] French Culinary-Baking Terms | The Bakery Network [PAR] Al a Minuta A French term literally meaning cooked in a minuet; often applied ... 
Ballotine Fish, meat or poultry that has been boned, stuffed, rolled and tied in a 
bundle. ... quantity of flour and butter, rubbed together and used for thickening 
sauces ... Bouquet Garni A collection of herbs placed inside a small muslin bag 
or into... [DOC] [TLE] Culinary Terms | Garlic Butter [PAR]  La  A French term which literally means prepared in the style of. ... Baste  
This word refers to the action of spooning, brushing, or squirting liquid on food ... 
Bouquet

Question: 2-word French term for a small bundle of herbs, often tied together & used for flavoring
Answer: Bouquet Garni