JACOBINE (A LA):
(La Varenne) roasted poultry, deboned, chopped; bones cooked with broth, bouquet garni, strained; bread with meat or cheese, bed of almond broth optional, binding with eggs and almond broth.
I ANNOUNCE:
(ref nec) The dining room informs the kitchen that the customer's order has been taken. The number of place settings and table number must be specified.
JABUGO:
Raw ham produced in Jabugo, located in the province of Huelva and the autonomous community of Andalusia, in Spain, having the "denominación de origen jabugo"
JAGUDE:
(ref nec) Traditional fishing in the Arcachon region which is practiced with nets called "manets" which are permanently stretched in a channel.
LEG:
(ref nec) A run of wine that appears on the side of the glass, above the liquid, when the glass is tilted before being straightened. It results from surface tension effects (not to be confused with "tears").
WOODEN LEG:
(Ac gast) Soup obtained by cooking a piece of beef leg that is not boned.
HAM:
(TLFi) Edible leg (hind ham) or shoulder (fore ham) of a pig, or sometimes another animal of high quality, prepared for preservation, either raw or cooked.
(ref nec) Leg of a pig, generally prepared for preservation. Ham is a charcuterie product made by salting or cooking the leg or shoulder of a pig.
Bone-in Ham
(ref nec) Ham cooked on the bone: The ham is cooked with the femur in its anatomical position; one end of the bone may be cut; the bone may be removed to facilitate machine slicing.
Genuine bone-in ham: The ham is cooked and presented for sale with its bones, including the tibia and femur, which must have retained their natural connections to the meat. It is hand-sliced and cannot be pre-packaged in slices.
BAYONNE HAM:
(IGP) Bayonne Ham is produced in the heart of a strictly delimited geographical area: the Adour Basin composed of the department of Pyrénées-Atlantiques and the bordering cantons of Landes, Gers and Hautes-Pyrénées.
BRAISED HAM:
(ref nec) The ham is cooked in a closed container, with very little liquid, after browning. Or the cooking is followed by browning.
HAM COOKED IN BROTH:
(ref nec) The ham is cooked in direct contact with broth.
SUPERIOR COOKED HAM WITH SKIN AND LESS FAT:
(ref nec) The ham has been completely stripped of its rind, and the thickness of peripheral fat does not exceed, on average, 4 millimeters.
HAM COOKED IN A TOWEL:
(ref nec) The ham is cooked in a broth, surrounded by a cloth, a bag, a net or textile strips.
PARIS HAM
(CNRTL) Cooked, lightly salted and unsmoked ham, presented as a boneless block and sold sliced.
Syn.: white ham, diet ham.
SUPERIOR COOKED PARIS HAM:
(ref nec) It is usually parallelepiped in shape.
PARSLEY HAM or BURGUNDY HAM:
(ref nec) A classic charcuterie preparation, where pieces of ham or shoulder are set in a parsley jelly. The proportion of drained pieces, counted on the product after removing the jelly, fat, and coating decorations, must be greater than 60 percent.
YORK HAM:
(ref nec) The ham undergoes a maturation process of at least one week before cooking. It is cooked and presented for sale with its bones, including the tibia and femur. It is sliced by hand.
HAM:
(Ac fr) Part of the pig's leg located below the knee; small ham made with this part of the leg (piece of the retail cut).
COOKED HAM HOCK:
(Larousse g) Ham hocks are prepared by processing the cuts from the retail section (called ham hocks). During the molding process, it is common to add pieces of ham or shoulder.
JAMBONNETTE:
(French Ac) stuffed ham or stuffed poultry leg
JAMBONNIERE:
(Nicole Blondel; domestic object: general inventory of monuments and artistic riches of France) A bean-shaped utensil in which a ham can be placed. It may have a lid.
JARDINIERE:
(CNRTL) A dish composed of various kinds of cooked vegetables, often served as a side dish. A meat dish accompanied by a jardinière of vegetables.
(to be revised) Vegetables cut into sticks, boiled, drained, and mixed with peas.
JAR:
(TLFi) Large vase, generally made of pottery, with a wide body and opening, used as a container for liquids, food, grains or salted goods, used in particular all around the Mediterranean.
HOCK:
(TLFi) The shank is a section of the muscular lower part of a cow's hind legs, formerly called the "shin." Beef shank is cooked in a pot-au-feu. But it is also good braised.
Boneless pork shank is cooked in a sauté; whole, it forms the ham hock. The hind shank, meatier, is either roasted, braised, or boiled like ham, but it is less tender; the fore shank is braised or boiled, or cooked in a stew, once cut into pieces. Salted pork shank is a choice cut for sauerkraut and stews.
FORE HOCK OF VEAL:
(ref nec) Smaller than the rear hock and less meaty.
VEAL HOCK:
(ref nec) Lower part of the animal's limbs. It is a lean, sinewy and gelatinous cut.
JASSERIE:
(TLFi) Name given to the high-altitude pastures and shelters of the Monts du Forez, both on the eastern side (Loire department, former Province of Forez) and the western side (Puy-de-Dôme department, former Province of Auvergne). The jasserie is notably the traditional place for making Fourme cheese (formerly called Fromage de Roche, named after a town on the eastern slope). The term buron, sometimes used on the western side, seems to have been imported by mapmakers, by analogy with the Cantal region. The shelter itself is more precisely designated by the words "loge" (eastern slope) or "cabane" (western slope). Thus, by analogy with the Alps, jasserie or jas is equivalent to alpe (pastoral mountain) and cabane or loge to chalet. Fromage de Roche, or Fourme de Roche, is made in the jasseries of Pierre-sur-Haute.
JATTE:
(TLFi) Container, generally small in size, round in shape, very flared, without rim, foot, handle, or sleeve.
EGG YOLK:
(TLFi) Central inner part of the egg used in many culinary preparations.
CONFIT EGG YOLK:
(ref nec) Egg yolk cooked in oil at 70°C for 10 minutes. Some cook them for an hour in a steam oven, placing them in a ramekin and covering them with oil.
QUINOLEIN YELLOW:
(TLFi) Synthetic coloring (disodium salt of 2-quinoline disulfonic acid) used to obtain a dark yellow to greenish-yellow color, used as an additive (E 104) in certain confectionery products (candies and chewing gums*).
ORANGE YELLOW (or orange-yellow S):
(ref nec) nm, synthetic coloring, used as an additive (E110) in certain confectionery products.
I DEMAND:
The waiter (the assistant waiter) demands his order from the barker.
JEROBOAM:
(ISO for containers) Wine bottle with a capacity of 4 conventional quarts (approximately 3 L) (see also marie-jeanne or double magnum).
JESUS:
(TLFi) This designation is reserved for dry sausages with a diameter greater than 70 millimeters, packaged in bags or coaecum of pork or sow.
JÉSUS DE LYON
(DGCCRF) The Jésus is a type of dry sausage, made from pork meat and fat, originating from the Lyon region and with a characteristic pear shape. It is a famous Lyonnaise food, classified by the DGCCRF as "Superior Quality Dry Charcuterie."
It is a fairly long and, above all, wide sausage with a characteristic pear shape. The meat used comes from prime cuts (ham, shoulder, loin, and belly) of pigs raised in the region according to strict specifications.
(DGCCRF) Rosette and Jésus de Lyon are two dry charcuterie products that belong to the family of large cuts. The products can be presented whole or pre-sliced and packaged. The recipes and manufacturing processes are identical for both products: the only difference lies in the casing used: the pork rosette (rectum) for the rosette de Lyon, which gives it its characteristic tapered shape, and the pork sac for the Jésus de Lyon. The minimum weight of labeled products has been set at 550 grams.
JETÉ:
(small baker) Said of a loaf of bread where the knife marks have come away cleanly.
YOUNG:
(small baker) "To bake young" refers to dough that has not been sufficiently fermented.
JOINTÉE:
(TLFi) Quantity that can be contained in the hollow formed by the palms of the two hands placed side by side.
CHEEK
(TLFi) Fresh, to be cooked in the style of a beef bourguignon, it is an exquisite and often overlooked cut. Lightly salted, it is perfect for making stews or salted pork. A lean cut of surprising tenderness.
JUDRU:
(Wikipedia) A short, plump, pure pork dry sausage with a skin often whitened with powder, wrapped in netting, and a slice of deep red marbled with fat. Its shape comes from the fact that the mixture (shoulder and ham cut into cubes, salted, seasoned with pepper, garlic, nutmeg, and Marc de Bourgogne brandy, then minced with fat) is stuffed into a pouch in the animal's large intestine called the "judru." The sausage is then tied on one end, wrapped in netting, and steamed for about ten hours before being hung in a drying room for two months. This product comes in two sizes: the large (20 centimeters long and half that in diameter) and the small judru (about ten centimeters long and roughly the same in width).
JULEP:
(TLFi) A julep is a long drink served over ice, with a base of spirits, liqueur, or wine. Fresh mint is the main characteristic of this type of cocktail.
JULIENNE:
(TLFi) Soup made of vegetables cut into julienne strips.
Vegetables cut into thin strips of 5 cm and less than 2 mm on each side.
TWIN:
(TLFi)
STEAK BULLION:
(TLFi) Long muscle with short fibers. Second-grade cut for steak.
JUMEAU DE POT AU FEU:
(TLFi) Long muscle having the shape of a nerve and gelatinous band.
JUICE
(French) Juice of a fruit or vegetable obtained by pressing, cooking, decoction, maceration.
Beverage made from this liquid.
Liquid resulting from cooking meat or poultry.
JUICE (TO BE IN THE):
(Mr. Grossmann) During a service peak, a situation where the staff is overwhelmed by the amount of work.
SOCK JUICE:
(CNRTL) Bad coffee.
JUS LIÉ:
(Larousse g) Cooking juice, generally of meat, whose consistency is slightly thickened thanks to a roux or a starch diluted raw.
PRESS JUICE:
(Civa) The first juice to flow from the press is called "free-run juice" or "press juice." The volume of free-run juice depends on the care taken to preserve the integrity of the grapes during harvesting and transport. This juice can be separated from the pressed wine.
MEAT JUICES
(Jules Gouffé) Meat juices are generally used for grilled meats and roasts. To make a jus, you will need 3 kg of veal sirloin, 3 kg of beef sirloin, and 500 g of lean Bayonne ham with the rind removed. Butter a saucepan, cut 4 onions into 3 pieces each, and place them in the saucepan along with the veal, the beef (which you have tied up), and then the ham. Add 500 ml of good stock, and brown the meats until they are more colored than in Spanish sauce, but without burning the glaze. Moisten with 8 liters of good stock, then add a chicken, a bouquet garni, and 10 g of salt. Bring to a boil, and once boiling, move to the side of the stove and simmer for 3 and a half hours. Season with the meat cooking juices, which you will then strain through a cloth, and skim off any fat. The meat juice should always be very clear; if it is cloudy, clarify it with 500g of crushed veal and 2 egg whites.
JUTER:
(The butcher-caterer's companion's book) Baste pâtés and terrines with juices or essences after cooking.
Fill the remaining space in a container before sealing and sterilizing.
JUTLAND:
(ref nec) The Jutland is a Danish breed of cow. In Danish, it is called Jysk kvaeg or jysk kvieg. It originates from Jutland. It belongs to the North Sea coastal cattle breeds. It is a cousin of the Holstein. It descends from a population of black and gray piebald cows known since the 17th century. The herd book was opened in 1881. At its creation, a dairy variant and a beef variant coexisted.
JUICIOUSNESS:
(ref nec) The ability of meat to release juices. One of the two main characteristics of meat, along with tenderness.
