| Macedoine - Mixture of fruits or vegetables |
| Macere - French word. Steeped in wine or pickled |
| Marinade - Mixture of seasoned liquid in which food is soaked to tenderize or add flavor |
| Marinate - To soak in a marinade. |
| Marmite - An earthenware cooking utensil usually taller than it is round. A soup casserole. also used for stews and long, slow cooking dishes. |
| Marrons glaces - candied chestnuts, dry or in syrup, whole or chopped. |
| Mince - To chop finely or put through chopped. Also means the resulting food mixture from such chopping. |
| Mirepoix - French for chopped vegetables, fat, and seasoning added to the casserole or dish in which poultry and some meats are to be brasied. |
| Mull - Toheat beverage, such as cider r or wine, with sugar and spiced, should be slow heat to bring out flavors. |
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| Parboil - To boil a few minutes or until partially cooked, in preparation for next step of recipe. |
| Pare - Also peel. To remove skin of fruit and vegetables with knife or parer. |
| Pickle - To preserve in brine or vinegar. Also, pickled vegetables and fruits |
| Pipe - To decorate with mixture forced through tube of pastry bag. |
| Poach - To simmer in liquid just below boiling point. |
| Puree - Food forced through food mill or pulped in blender. |
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| Ramekin - Small individual baking dish. |
| Render - To cook or heat meat until the fat liquefies and can be strained off. |
| Roe. Fish eggs. |
| Roux - Mixture of butter and flour cooked to smooth paste, either cooked only until thickened or until lightly browned. Used for thickening sauces. |
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