Glossary of Culinary Terms

 

 

 

 

 

 

Glossary of Culinary Terms

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

A

  • Aging: A term used to describe the holding of meats at a temperature of 34 to 36 degrees F. for a period of time to break down the tough connective tissues through the action of enzymes thus increasing tenderness.

  • Agneau: (French) Lamb.

  • a la: (French) The style of, such as: a la Francaise (The style of the French).

  • a la Bourgeoise: (French) The style of the family (family style).

  • a la Broche: (French) Cooked on a skewer over a flame. See Brochette.

  • a la Carte: (French) Each menu item is priced separately: Foods prepared to order.

  • a la King: (French) A Bechemel sauce containing mushrooms, green peppers, and red peppers or pimentos.

  • a la Mode: (French) Refers to ice cream on top of pie.

  • a la Provencale: (French) Dishes prepared with garlic and olive oil. See Provencale.

  • a la Russe: (French) The Russian way.

  • Allumette Potatoes: (French) Potatoes cut like large match sticks.

  • Amandine: (French) Prepared with or garnished with almonds.

  • Anglaise: (French) The English way.

  • A.P.:As Purchased.

  • Aspic: (English) Clear meat, poultry, or fish jelly.

  • au Gratin: (French) To top food with cheese or bread crumbs, then baked.

  • au Jus: (French) Served with natural juices.

  • au Lait: (French) With milk.

  • au Naturel: (French) Food that are plainly cooked.

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    B

  • Bain Marie: (French) Steam table or double boiler insert.

  • Bake:To cook in an oven.

  • Bard: To wrap meat with bacon or salt pork.

  • Baste: To pour drippings, fat, or stock over food while cooking.

  • Barley, Pearl: Polished barley.

  • Batter: A mixture of flour and liquid.

  • Bean Sprouts: Chinese Mung beans.

  • Bearnaise: (French) Sauce derived from Hollandaise, with a tarragon reduction added.

  • Bechamel: (French) A rich cream sauce made from cream and a roux, with an onion pique.

  • Beef, Dried: Beef soaked in brine and then soaked and dried.

  • Beurre: (burr) (French) Butter.

  • Beurre Noir:(burr-nwahr) (French) Butter cooked to a dark brown, then adding capers and a dash of vinegar.

  • Beurre Noisette: (burr-nwah-zet) (French) Butter that tastes like hazelnuts, achieved by melting butter until it turns a golden brown.

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    C

  • Cafe: (French) Coffee.

  • Calorie: Unit of heat; 1 calorie = 3.968 B.T.U. . The heat required to raise 1 gram of water 1 degrees centigrade.

  • Calavo: The trade name for California Avocados.

  • Canadian Bacon: Lean, trimmed, pressed, smoked porl loin.

  • Canape: (French) An appetizer prepared on a base such as toast or crackers.

  • Canard: (French) Duck.

  • Chaud: (French) Hot.

  • Chef: (French) A culinary expert. The chief of the kitchen.

  • Coddling: Cooking just below the boiling point; such as Coddled Eggs.

  • Coquille: (French) Shell.

  • Crepe: (French) Thin pancakes.

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    D

  • Deglaze: To add liquid such as wine, stock, or water to the bottom of a pan to dissolve the carmelized drippings so that they may be added to a sauce, for added flavor.

  • Demi: ( French) Half.

  • Diable: Devilled.

  • Diced:Cut into small cubes.

  • Drawn butter: Melted butter.

  • Dredging: To coat with dry ingredients such as flour or bread crumbs.

  • Dusting: To sprinkle with sugar or flour.

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    E

  • Ecossaise: (French) The way of the Scottish.

  • Emince (French) Cut fine, or sliced thin.

  • E.P.: Edible Portion.

  • Espagnole: A mother sauce. Basic brown sauce.

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    F

  • Farce: (French) Forcemeat or Stuffing.

  • Farci: Stuffed.

  • Farina: Inner portion of coarsely ground hard wheat.

  • Finnan Haddie: Smoked haddock.

  • Forcemeat: Ground meat or meats, mixed with seasonings used for stuffing.

  • Froid: (French) Cold.

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    G

  • Garde Manger: (French) The person in charge of cold meat department or the department itself.

  • Garnish: To decorate. Also referring to the food used to decorate.

  • Garniture: French for garnish.

  • Gateau (French) Cake.

  • Gaufres: (French) Wafers.

  • Giblets: The trimmings from poultry such as the liver, heart, etc..

  • Gnocchi: Italian dumpling.

  • Gourmet: (French) Connoisseur of culinary delights.

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    H

  • Haricots Verts: Tiny green string beans.

  • Hasenpfeffer: A German stew made from rabbit.

  • Heifer: A young female cow that has not had a calf yet.

  • Herb Bouquet: A mixture of tied herms used for seasoning in soups, sauces, and stocks.

  • Hor d'oeuvre: ( ohr-duh-vr ) (French) Petite appetizers or relishes. Serve as the first course of the meal.

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    I

  • Infusion: Liquid derived from steeping herbs, spices, etc..

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    J

  • Julienne: (French) A cut of meat, poultry, or vegetables which is 1/8 x 1/8 x 1 1/2 inches long.

  • Jus: Usually refers to the natural juice from meat. See au Jus.

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    K

  • Karo: Light or dark corn Syrup.

  • Kasha: Buckwheat grouts.

  • Kippered Herring: Smoked or dried herring.

  • Kitchen Bouquet: A trade name a bottled sauce flavor and color enhancer.

  • Kosher: (meat) Meat sold within 48 hours after being butchered in accordance to Hebrew religious laws. The style of Jewish dietary cooking.

  • Kumquats: Small oval citrus fruit that is golden-orange in color.

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    L

  • Lait: (French) Milk.

  • Langouste: (lahn-goost) (French) Crawfish.

  • Larding: Salt pork strips inserted into meat with a special needle. Used to add flavor and moisture to meat.

  • Lardons: Juienne of bacon. Strips of salt pork used for larding.

  • Leek: Small onion like plant, used as an aromatic seasoning or vegetable.

  • Legumes: (French) Dried beans, peas, lentils and such.

  • Lentil: A brown or yellow flat seed resembling a pea used for soups, garnishes, and as a vegetable.

  • Liaison: A binding agent made up of egg yolks and cream, used for thickening soups and sauces.

  • Lyonnaise Potatoes: (French) Potatoes sliced and sauteed with onions.

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    M

  • Mace: The outer shell of nutmeg (seasoning).

  • Maitre d'Hotel: (French) The head of the catering department.

  • Maitre d'Hotel, a la: (French) A yellow butter sauce consisting of lemon juice, parsley, salt, pepper, and drawn butter. Butter: Same as theother but with whole butter.

  • Manhattan Clam Chowder: Made with quahog clams, tomatoes, onions, celery, and potatoes.

  • Maraschino: An Italian cherry cordial. Also cherries.

  • Marsala: Semi-dry, pale golden, Italian wine from Sicily.

  • Menthe: (French) Mint.

  • Minced: Ground or chopped fine.

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    N

  • Navarin: (French) Lamb stew with root vegetables, cut green beans, tomatoes, and peas.

  • Noir: (French) Black.

  • Nouilles: (French) Noodles.

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    O

  • O'Brien: With diced pimiento and green pepper

  • Oeuf: (French) Egg.

  • Okra: A vegetable pod used mainly in gumbos, but also other soups, and served as a vegetable.

  • Omelet: Seasoned eggs that are beaten and fried. The eggs will puff up at which time, they are rolled or folded over.

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    P

  • Pan Broiling: To cook in an uncovered skillet where the fat is poured off during cooking.

  • Palm Hearts: Hearts of young palm trees.

  • Papaya: A sweet tropical fruit. The juice of this fruit yields an enzyme that is used as a meat tenderizer.

  • Papillote: (French) Cooked in foil or parchment paper to seal in flavor, then served and cut open at table.

  • Paprika: Used as a seasoning or coloring agent, this is the ground dried fruit of various ripe pepper plants.

  • Parboiling: To cook partially by boiling for a short period of time.

  • Peche: (French) Peach.

  • Petit: (French) Small.

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    Q

  • Quahaug: Alantic Coast clam.

  • Quenelle: A poached dumpling (oval), usually made of veal or chicken.

  • Quiche: A pie made of custard and cheese.

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    R

  • Ragout: (French) Stew.

  • Rasin: Dried grape.

  • Ramekin: Small shallow baking dish. The foods cooked in these are also served in them.

  • Rasher: Thin slice of bacon or a portion consisting of 3 slices of bacon.

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    S

  • Sabayon: A sauce resembling custard, mainly used for puddings or vanilla ice cream. Sabayon is made of wine, sugar, and egg yolks.

  • Saccharin: A product made from coal tar, used as a substitute for sugar. Saccharin has no food value.

  • Sachet bag: Cloth bag filled with select herbs used to season soups or stocks.

  • Saffron:The pistil of the Crocus plant, used for flavoring or coloring of food.

  • Salamander: A small broiler used to brown or gratin foods.

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    T

  • Tabasco: Hot red pepper sauce. (brand name)

  • Toss: To mix with a rising and falling action.

  • Tripe: The edible lining of stomach (beef).

  • Truss: To bind poultry for roasting with string or skewers.

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    U

  • Unsaturated fat: A kind of fat that is in liquid form at room temperature.

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    V

  • Veloute: (French) A sauce made with veal stock, cream, and tightened with a white roux.

  • Vert: (French) Green.

  • Viande: (French) Meat.

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    W

  • Waldorf Salad: A salad made with apples, celery, nuts, whip cream, and mayonnaise on a bed of lettuce.

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    X

  • Ximenia: A small plant found in hot climates in which there fruits are known as mountain plums or wild limes.

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    Y

  • Yams: Sweet potato.

  • Yorkshire pudding: A batter made with flour, eggs, salt, and milk that is baked with standing rib roast (prime rib).

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    Z

  • Zest: Citrus rind.

  • Zucchini: Green Italian squash.

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