| A Dente |
(Italian) Of pasta; cooked but firm to the bite.
|
| A la |
(French) In the style of; Example - a la Russe, meaning in the Russian style.
|
| A la Carte |
(French) 1. Bill of fare from which the diner selects individual dishes. 2. Dishes cooked to order.
|
| A la Creme |
(French) Served with cream or a cream-based sauce.
|
| A la Grecqua |
(French) Meaning in the Greek manner. Term describes vegetables cooked in a mixture of oil and vinegar, or lemon juice, with seasoning added. Serve cold or chilled.
|
| A la mode |
(French) Literal translation in the fashion of. In American cookery it describes cake, pie, pudding or any other dessert topped with a scoop of ice cream. In French cooking it describes beef pot roast, larded with fat, braised with vegetables and simmered in a sauce.
|
| Aboyeur |
(French) Expediter or announcer; a station in the brigade system. The aboyeur accepts orders from the dining room, relays them to the appropriate stations of the kitchen, and checks each plate before it leaves the kitchen.
|
| Acid |
A substance having a sour or sharp flavor. Most foods are somewhat acidic. Foods generally referred to as acidic include citrus juice, vinegar, and wine. Degree of acidity is measured on the pH scale; acids have a pH of less than 7.
|
| Acidulated Water |
The addition of lemon juice or vinegar to cold water in order to prevent discoloration of some fruits and vegetables. To every pint of water, add 1 teaspoon of lemon juice or vinegar.
|
| Adulterated Food |
Food items that have been contaminated to the point that it is considered unfit for human consumption.
|
| Aerobic Bacteria |
Bacteria that require the presence of oxygen to function.
|
| Agar |
A vegetable gelatin made from various kinds of algae or seaweed. The algae are collected, bleached and dried. Then the gelatin substance is extracted with water and made into flakes, granules, powder or strips which are brittle when dry. Primarily used as a thickening agent.
|
| Aioli (French) |
Garlic mayonnaise. (See also Allioli (Italian) or Aliolio (Spanish).)
|
| Al Dente |
(Italian) To the tooth; to cook an item, such as pasta or vegetables, until it is tender but still firm, not soft.
|
| Albumen |
The major protein in egg whites.
|
| Alla |
(Italian) In the style of; Example - alla parmigiano, meaning in Parmesan style.
|
| Allspice |
A single spice, rather than a combination of all spices, which has a reminiscent of a nutmeg, cloves, juniper berries, pepper, and cinnamon mixture. Allspice is made from the fruit of an evergreen tree found in the Western Hemisphere.
|
| Allumettes |
(French) Vegetable strips, matchstick-size in length and width.
|
| Almond Paste |
A mixture of ground almonds, sugar, and glucose. Often used as a pastry filling.
|
| Amandine |
(French) To cook or coating with almonds.
|
| Amaretti |
Italian almond cookies much like a macaroon.
|
| Amaretto |
An almond flavored liqueur made from apricot pits. Originally from Italy.
|
| An Bleu |
(French) Blue; fish cooked immediately after being caught will turn blue upon preparation.
|
| An Gratin |
(French) Cooked food, covered with a sauce and sprinkled with crumbled or grated cheese, dotted with butter and browned under the grill or broiler.
|
| Anaheim Chiles |
Mild, long green chiles named for the area near Los Angeles-USA where they were once cultivated. May be purchased canned whole or chopped and fresh.
|
| Ancho Chiles |
Dried poblano chiles that range in color from dark red to nearly black. Moderately hot pepper with a smoky flavor.
|
| Anise |
A spice which produces a licorice-like flavor. Purchased ground to a powder or in seed form. Utilized in flavoring cookies, cakes and liqueurs.
|
| Antipasti |
(Italian) Cold or hot Italian hors d'oeuvre.
|
| Arborio Rice |
A short grain white rice from Northern Italy. The length of the grain is often less than two times its width. Used often in risotto because it absorbs flavor as it cooks, yet remains somewhat firm.
|
| Arrowroot |
A starch. White, powdery thickening agent ground finer than flour. It is preferable to cornstarch because it provides a clear finish, rather than a cloudy paste. Arrowroot is extracted from rhizomes and was historically used by American Indians to heal arrow wounds, hence the name.
|
| Asiago |
An Italian cheese also known as Poor Man's Parmesan. Primarily used for grating. Much like cheddar cheese, although it is traditionally made with sheep's milk.
|
| Aspic |
Clear jelly made from the cooked juices of meat, fish or poultry.
|
| Bain Marie |
(French) A large pan of hot water or bath, in which a smaller pan is placed for cooking contents or to keep foods warm. Also a double saucepan with water in the lower half.
|
| Baking Powder |
Leavening agent typically found as a double-acting baking powder, because it firstly reacts with liquids and secondly reacts with heat during baking. A good substitute for 1 teaspoon of baking powder is 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar. It is important to check the expiration date on the can as baking powder loses its leavening power over time.
|
| Baking Soda |
Leavening agent activated by interacting with an acidic agent. Liquid ingredients such as sour milk, sour cream, buttermilk, yogurt, molasses, and lemon juice help baking soda produce the gases which make a batter rise. The batter must be baked as soon as possible after the liquid has interacted with the baking soda to produce the desired results.
|
| Barding |
Preparation method which covers lean meat, game and poultry with thin slices of pork fat or bacon to prevent the flesh drying out during roasting.
|
| Basting |
Preparation method which moistens meat or poultry with pan juices or drippings during roasting by using a spoon or bulb baster as a tool.
|
| Bay Leaf |
An aromatic leaf that comes from bay laurel. Whole, halved, or ground, it lends a slightly bitter in taste. A pungent seasoning to add to soups, stews, and stocks. One of the primary ingredients in a bouquet-garni.
|
| Beating |
Process of mixing food to introduce air and make it lighter or fluffier. Tools utilized to beat an ingredient or mixture include a wooden spoon, hand whisk or electric mixer.
|
| Binding |
A method of preparation that adds eggs, cream, melted fat or roux to a dry mixture in order to hold it together and keep the mixture from separating.
|
| Bitok |
(Russian) Small meat patty made from raw minced beef and bread, then bound together with an egg.
|
| Bitters |
A liquid combination of cloves, cinnamon, quinine, nutmeg, rum, dried fruits, and other root and herbal extracts. Primarily used in cocktails.
|
| Bittersweet Chocolate | |
| Black Rice |
Milled rice is whiten appearance, but the outer bran layer can be brown, red or black. Raw black rice appears charred and when cooked appear much like the color of blackberries.
|
| Blackstrap Molasses |
Unrefined molasses that produces a bitter flavor.
|
| Blanching |
Preparation method which briefly places foods in boiling water in order to partially cook them or to aid in the removal of the skin from nuts, fruits and vegetables. Method often utilized in preparation of tomatoes. Blanching sets or maintains the color of the food. Blanching also kills enzymes prior to freezing and removes strong or bitter favours, like those found in citrus zests.
|
| Blanquette |
(French) Veal or rabbit stew in a creamy sauce.
|
| Blender |
Electric liquefier with a glass or plastic vessel. A set of rotary blades is attached to the base of the vessel and rapidly reduces most ingredients to a smooth, or blended consistency.
|
| Blending |
Preparation method that combines ingredients with a spoon, beater or liquefier to achieve a uniform mixture.
|
| Blind Bake |
To bake a pie crust without the filling. Metal weights or dried beans are typically utilized to keep the pastry from bubbling.
|
| Blini |
(Russian) Pancake made of buckwheat and yeast. Traditional served as a base for caviar and sour cream.
|
| Blue Cheese |
Produced from cow's milk, semi-soft, blue-veined cheese with a very strong, pungent aroma. Similar in flavor to French Roquefort and Italian Gorgonzola.
|
| Boiling |
Preparation method which cooks a liquid at a temperature of 100-C or 212-F degrees.
|
| Boning |
Preparation process which removes bones from meat, poultry, game or fish.
|
| Bouchee |
(French) Small puff pastry case, baked blind and filled with a savory cream or sweet mixture.
|
| Bouquet-garni |
(French) A bunch of herbs traditionally including fresh parsley, thyme, and bay leaf, etc. Dried Bouquet-garni is bundled in a cheesecloth or muslin bag and fresh is typically tied with string. The herb bundle provides the base flavors to a stew, soup or stock.
|
| Bourguignonne |
(French) In the style of Burgundy, France. Example - cooked with red wine.
|
| Braising |
A cooking method whereby food, typically raw meat, is first browned in oil, then cooked slowly in a liquid of wine, stock, or water.
|
| Brine |
Salt and water solution used for pickling and preserving.
|
| Brioche |
(French) Soft bread made of rich yeast dough, slightly sweetened. A French sweet yeast bread that typically has a uniquely light flavor and aroma. It is composed of flour, sugar, yeast, milk, butter, and egg yolk. Very similar to the Jewish Challah.
|
| Brochette |
(French) Skewer used for grilling chunks of meat, fish and vegetable, over charcoal or under a grill in Europe or under a broiler in the USA.
|
| Brown Sugar |
Comes in two forms; the more intensely flavored dark brown sugar and the lighter brown sugar, both containing molasses. Dark brown sugar contains more molasses that light brown sugar. To avoid hardening of either sugar, store it in an airtight container. Brown must be sugar packed to measure accurately.
|
| Browning |
Preparation method which sears in the outer surface of meat to seal in the juices.
|
| Brule |
(French) finishing method applied to dishes such as cream custards finished with caramelized sugar glaze.
|
| Bulgur |
Whole wheat which has been boiled until tender with the husk about to crack open, then dried. Common ingredient found in Arabic, Turkish, and Cypriot cooking. Purchased coarsely or finely ground.
|
| Burre Manie |
An equal mixture of soft butter and flour, used for thickening soups and sauces. Also called handled butter.
|
| Canadian Bacon |
The large rib-eye muscle of the pork loin, cured and smoked. It is boneless and more lean than streaky bacon, making it a good ham substitute for those watching their fat intake.
|
| Canape |
(French) Appetizer consisting of small pieces of fresh or fried bread, toast or biscuits, topped with savoury mixtures of meats, vegetables and cremes.
|
| Candy Thermometer |
Cooking tool comprised of a large glass mercury thermometer that measures temperatures from about 40-F 400-F degrees. A frame or clip allows it to stand or hang in a pan during cooking for accurate temperature measurement.
|
| Cannellini Beans |
(Italian) Large, creamy white bean often included in Italian cooking. Also known as Northern beans this legume makes an excellent vegetarian substitute for both fish and chicken due to it’s rich texture.
|
| Cannelloni |
(Italian) Large macaroni tubes, stuffed with savory fillings.
|
| Capers |
Small buds of a Mediterranean shrub that are typically found pickled in vinegar or dried and salted. typically used to prepare sauces and garnishes.
|
| Caponata |
(Italian) Sicilian dish of fish, aubergines, tomatoes, onions, capers and black olives.
|
| Carambola |
(Indonesia) Also known as the star fruit. Golden, yellow fruit grown in the West Indies,Indonesia, and Brazil. When sliced, the fruit appears to be star-shaped. The flesh of the carambola is juicy and highly acidic. Most often star fruit is prepared fresh in salsas and vinaigrettes, and a dessert with sugar and cream.
|
| Caramelized Sugar |
(French) Granulated sugar that has been cooked until it reaches a caramel color. The transformed flavor compliments dessert as a beautiful and tasty topping. The most common method of preparation is to sprinkle the granulated sugar or drizzle a sugar-based sauce over the top of a dessert and quickly pass a small torch or flame over the top to cook the sugar mixture.
|
| Caraway Seed |
Curved, anise-like seed popular in German and Austrian cooking. Caraway is a member of the parsley family. Seeds are used as topping on breads and savory pastries, and as accompaniments to cabbage and goulash. Caraway seed is also utilized in preparing some cheeses and liqueurs.
|
| Carbonnade |
(French) Beef stew made with beer.
|
| Cardamom |
(Indian) The pods of an aromatic plant related to the ginger family. The seeds of the pods are dried and used as a spice. It is a very expensive due to is’s rare nature and most often found as an ingredient in Indian cooking. However, it also has a history of being utilized in Scandinavian recipes to spice wines and stewed fruits and in Arabic cooking as an accompaniment to coffee.
|
| Carpaccio |
(Italian) Originally, paper thin slices of raw beef with a creamy sauce. More recently the term has come to describe very thinly sliced vegetables, raw or smoked meats, and fish.
|
| Casserole |
(French) 1. Cooking pot, complete with lid, made of oven proof or flameproof earthenware, glass or metal. 2. Slow-cooked stew of meat, fish or vegetables.
|
| Cassoulet |
(French) Stew of haricot beans, pork, lamb, goose or duck, sausage, vegetables and herbs.
|
| Champignon |
(French) Mushroom found as the champignon de Paris. Cultivated button-shaped white mushroom.
|
| Chantilly |
(French) Whipped cream, slightly sweetened and sometimes favoured with vanilla.
|
| Charlotte |
1. Hot - Moulded fruit pudding made of buttered slices of bread and filled with cooked fruit and apricot jam. 2. Cold - Moulded dessert consisting of sponge finger cakes filled with cream and fruit, or a cream custard set with gelatin.
|
| Charlotte Mould |
A plain mould for charlottes and other desserts, sometimes used for moulded gelatin-based salads.
|
| Chasseur |
(French) to be prepared with mushrooms, shallots and white wine.
|
| Chaud - Froid |
(French) Elaborate dish of meat, poultry, game or fish, masked with a cream, sauce, decorated and , glazed with aspic. Served cold.
|
| Chayote |
Crisp, delicate, light green squash that is pear shaped in appearance and is ideal for stuffing. Also can be prepared much like zucchini or summer squash.
|
| Chicory |
Roasted ground roots of a variety of perennial herbs related to radicchio and curly endive. Caffeine-averse Germans discovered that chicory could be processed into as a coffee substitute.
|
| Chiffonade |
(French) A garnish made of shredded lettuce, sorrel mushrooms and spinach. Used for finishing soups or cold dishes.
|
| Chilling |
Process of cooling prepared or partially prepared food, without freezing it, in a refrigerator.
|
| Chiming |
Meat carving process whereby the backbone is separated from the ribs in a join to make carving easier.
|
| Chine |
Translated to be pork. Most often a pair of loins left undivided.
|
| Chinois |
(French) 1. In the Chinese style. 2. To process through a conical-shaped sieve with a fine mesh.
|
| Chipotle |
Smoked and dried jalapeno chile peppers.
|
| Chorizo |
(Spanish) Smoked pork sausage.
|
| Chowder |
(United States) Fish dish, half-way between a soup and stew in consistency. Most often prepared as a milk-based soup.
|
| Cilantro |
Also known as Coriander and Chinese Parsley. Herb is often used in Chinese and Mexican cooking. It resembles the appearance of and is often used z parsley. The seeds of this aromatic plant are dried and used as a whole or ground spice producing a flavor reminiscent of slightly burnt oranges.
|
| Civet |
(French) Brown game stew.
|
| Clarified Butter |
(French) Butter cleared of water and impurities by slow melting and filtering through a sieve.
|