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Culinary Arts & Cooking vocabulary · Kitchen Equipment

Chinois

Meaning in culinary arts & cooking, with examples

nounCommon term

In culinary arts & cooking, chinois means: A cone-shaped fine strainer used for sauces, soups and other liquids.

In Turkish: konik ince süzgeç, şinua

How it is used

Professional recipes often say pass a sauce through a chinois.

Example sentences

  1. Pass the sauce through a chinois for a smoother finish.

    The fine mesh removes particles from the liquid.

  2. A chinois caught the small solids left in the stock.

    The tool refines a liquid after its main preparation.

Common collocations

  • fine chinois
  • strain through a chinois
  • stockA flavoured liquid made by simmering bones, vegetables and aromatics in water for a long time, used as the base for soups, sauces and braises.
  • prepShort for preparation: the work of getting food ready before cooking or service, such as washing, peeling, cutting, portioning and making sauces. Also used as a verb.

More terms: Kitchen Equipment

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