| A LA CARTE - A selection of individual items rather than a combination ordered as a meal. A LA MODE - Adding one food to another as ice cream to pie. AL DENTE - Pasta cooked until it offers a slight resistance to the bite ALLEMANDE - Thick sauce made from meat sauce, egg yolks & lemon juice. AMANDINE - Made or garnished with almonds. ANGELICA - Candied European herb leafstalk, used for cake and dessert decorating. ANGLAISE - Boiled or roasted English dish. ANTIPASTO - Italian term for an assortment such as cold cuts, olives, pickles, peppers and vegetables used as an appetizer. APERTIF - Beverage before a meal to stimulate appetitie ASPIC - Gelatin made from vegetables most often containing tomato juice. A BUERRE - With or cooked in butter. AU GRATIN - A dish browned with a covering of bread crumbs, mixed with cheese or butter. AU JUS - Served with natural cooking juices. AU LAIT - Served with milk. BAKE - Cook with dry heat as in an oven. BARBECUE - Cook over hot coals. Barquette - Boat shaped pastry BAR LE DUC - Jam made with honey & currents. BASTE - Spooning liquid over food while cooking ( or with the use of a "baster"). BATTER A mixture of liquid and flour or similar ingredients, usually thin enough to pour. BAVARIAN - Molded cold dessert made with eggs, gelatin cream and flavoring. BAVAROISE - Creamy custard set with gelatin. BEAT - Vigorously stir foods to increase air or blend foods. BEIGNETS - Batter dipped food, deep fried. BEURRE NOIR - Browned butter. BIGARDE - Cooked in orange juice. BISQUE - Cream soup made from fish or game - or an ice cream dessert. BLANCH - Scalding food in boiling water. BLANQUETTE - Creamy white stew made with veal, chicken or lamb and small onions and mushrooms. BLEND - Mix throughly. BOIL - Cook in bubbling hot liquid. BLINTZ - Thin pancake usually filled with cottage cheese and rolled. BOMBE - Melon shaped, layered ice cream dessert. BONE - Remove bones from poutry, fish or meat. BORDELAISE - Sauce made with Bordeaux wine. BORSCHT - Beet and sour cream soup. BOUILLABAISSE - Soup made from a variety of fish. BOULLION - Clear soup from meat broth. BOUQUET GARNI - Cheesecloth wrapped herbs used to season soups and stews. BRAISE - Brown the outside of meats. BREAD - Coat with bread crumbs, flour and eggs. BRIOCHE - French sweet yeast bread. BROCHETTE - Either a skewer or cooked on a skewer. BROIL - Cook under open flame. BROTH - Same as stock. BRUNOISE - Food containing finely diced vegetables. BRUSH - Coat food surface. BUTTER - A salted or unsalted dairy product, not less than 80% milk fat, or to spread with butter or margerine. | CAFE AU LAIT - Coffee with hot milk. CANAPE - Small toasted bread piece, topped with a food variety. CAPERS - Unopened buds of the caper plant often preserved in a solution of vinegar. CAPON - Emasculated male chicken. CARAMELIZE - Melted granulated sugar, forming a brown syrup. CARVE - Cut meat or poultry into serving slices. CAVIAR - Red, Black or gold fish eggs, often obtained from sturgeon. CHANTILLY - A dish containing whipped cream. CHAPON - Small garlic flavored crust of bread. CHARLOTTE RUSSE - Dessert made in a gelatin mold, lined with lady fingers or sponge cake and whipped cream. CHILL - Completely cool foods. CHOP - Cut into pieces. CHORIZIO - Seasoned Mexican pork sausage. CHOWDER - Thick creamy soup made with milk, clams, fish and/or vegetables. CHUTNEY - Highly seasoned relish made of fruits, spices and herbs. COAT - Cover food with a thin layer of sugar, bread crumbs, icing, crushed nuts etc. CODDLE - Gently and briefly cook in a simmering liquid. COMPOTE - Mixed fruit stew cooked at a slow temperature. CONDIMENT - Additions to prepared food to compliment flavor, such as ketchup or mustard. CONSOMME - Clear broth most often made from chicken or veal. COOL - Remove from heat allowing dish to reach room temperature. COQUILLE - Cooked in a scallop shell. CRACKLINGS - Remains of fat after lard has been cooked from food. COURT BOULLION - Seasoned liquid in which to poach fish CREAM - Blend shortening or other fat and sugar until blended. CREPE - Thin, delicate pancake of French origin. CROISSANT - Crescent shaped rich roll. CROQUETTE - Chopped food madew ith white sauce and coated with crumbs and egg, crisply fried. CROUTONS - Small pieces or cubes of toasted bread used in soup and salad service. CUBE - cut into small blocks uniform in size. CUT IN - Add fat to flour mixture with a pastry blender. CUTLET - Meat portion cut from the leg or rib, often fried or broiled. DEMITASSE - Coffee in a small cup or after dinner. DEVIL - Highly seasoned. DICE - Cut into small cubes. DRAW - Clean and remove entrails from game or pultry. In fish - eviscerated but not boned. DOUGH Mixed flour, liquid and other ingredients to make pastry or bread. DREDGE - Put a coating of flour sometimes mixed WITH herbs or spices on a food. DRIPPINGS - Meat juices in the bottom of a pan - left from cooking. EN BROCHETTE - On a skewer. ENCHILADA - Stuffed rolled tortilla served with highly seasoned sauce. ENRICHED - Replenished with vitamins and minerals lost during procesing. | ENTREE - Main dish of a meal. ESCARGOT - Edible snail served in the shell. FILET MIGNON - Beef cut from the tenderloin. FILLET - A choice boneless strip of meat or fish. FINE HERBES - Traditionally the mixture of parsley, chervil, chives and tarragon used for seasoning.
FLAKE - Break food in small pieces. FLAMBE - Food set aflame. FLUTE - Decorative indentures in food. FOIE GRAS - Literally "fat liver" most often applies to goose liver. FOLD IN - Adding ingredients by cutting into the center of batter and stirring together gently. FONDANT - Sugary syrup cooked to soft ball stage and cooked and kneaded till creamy. FONDUE - Cheese dip for small pieces of bread or other foods. FORTIFIED - More than the natural amounts of vitamins and minerals added to food. FRAPPE - Diluted sweet fruit juice frozen to a mushy stage. FREEZE DRIED - Food dried through rapid freezing removing most moisture. FRENCH FRY - Fried in deep fat. FRICASSEE - Cook meat by braising and chicken by stewing. FRITTER - Crisply deep fried batter mixed with meat, vegetables or fruit. FRIZZLE - Pan fry until the edges of the food curl. FROMAGE - French term for cheese. FROST - Cover food with icing. FRUIT PECTIN - A jelly formed by mixing sugar and liquid. Also available in liquid and powder form. FRY - Cook in fat. GAZPACHO -Cold Spanish tomato vegetable soup. GELATIN - Unflavored form used for molded foods, fruit flavored used alone or as a dessert or salad base. GLACE - Either means frozen or iced with frosting. GLAZE - Either to coat with a glossy mixture or a concentrated stock for flavoring. GNOCCI - Light dumpling made from potatoe, flour or eggs. GOULASH - Thick beef stew made with paprika, and vegetables. GRATE - Produce food particles, smallmedium or coarse using a food processor or hand grater. GRATIN - Dish topped by brown crust baked or broiled, topped by bread crumbs, butter or a mixture. GRENADINE - Pomegranate flavored syrup. GRILL - Cook on a grate over direct heat. GRIND - Make fine food particles using a food processor, blender or grinder. GRITS - Hulled coarse ground corn. GUMBO - Southern style thick soup made with meat, fish, shellfish and vegetables. HARICOT - Thick meat stew. HERBS - Plants or parts of plants used for seasoning or garnish. HIBACHI - Small portable charcoal grill. HOISIN SAUCE - Seasoned thick soy sauce used in Chinese cooking. HOLLANDAISE - Seasoned sauce made from egg yolk and butter. HOMARD - French term for lobster. HOMOGINIZED - Fat in liquid prepared in small particles that suspend rather than rise to the top. HONEY - Extract of combs formed by bees. |
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