A to B Flashcards
(307 cards)
1
Q
A la
A
In the style of, (ex., a la Francaise =in the style of France)
2
Q
A La Brasa
A
Charcoal grilled
3
Q
a la carte
A
A list of food items each priced separately
4
Q
A La Marinera
A
Cooked with white wine, onions, and tomatoes
5
Q
A la minut
A
Cooked to order
6
Q
a la mode
A
In the fashion
7
Q
A La Parilla
A
Broiled
8
Q
A La Plancha
A
Broiled on a hot surface, especially fish, shellfish, and meat
9
Q
A La Romana
A
Deep-fried in a light batter – especially calemares, hake or merluza
10
Q
Aachar
A
Spicy and strong “Indian pickles” made from vegetables, mango, lime, and green chilies
11
Q
Abaisse
A
A piece of dough rolled to required size
12
Q
Abalone
A
A mollusk, related to a sea snail, similar in flavor to a clam. It may be cooked by various methods and is best suited to very long or very short cooking times. called “Awabi” in Japanese cuisine and “Loco” in South American cuisine. It has been over-harvested and is very expensive when available. A small amount is being commercial raised.
13
Q
Abattis
A
Winglets, giblets of poultry
14
Q
Abricot
A
Apricot
15
Q
Aburage
A
Deep-fried Bean Curd, or tofu, cooked in sweet Sake, Soy Sauce, and water. A primary ingredient in Miso Soup.
16
Q
Aceite
A
Oil
17
Q
Aceite De Oliva
A
Olive oil
18
Q
Aceite De Oliva Extra Virgin
A
Quality cold pressed olive oil with an acidity level below .75 percent and a distinctive flavor
19
Q
Aceite De Oliva Puro
A
A processed neutral olive oil with a small amount virgin olive oil added for flavor. A basic olive oil for frying
20
Q
Aceituna
A
Olive
21
Q
Acelga
A
Swiss chard
22
Q
Achar
A
Very spicy relish from the cuisine of India and the Caribbean Islands. Achar may be made from fruits and vegetables
23
Q
Acidulated Water
A
A mixture of water and a small amount of vinegar or lemon juice, used to purify or prevent discoloration in meats and vegetables.
24
Q
Adafina
A
Jewish dish similar to a stew
25
Aderezar
To season or dress a salad
26
Adobar
To Marinate
27
Adobo
A marinade made from vinegar, garlic, and seasoning used to preserve the flavor of raw meat.
28
Adzuki Beans
Small reddish brown beans.
29
Aemono
A mixture of vegetables or meats topped with sauce.
30
Agar-Agar
Japanese gelatin made from dried seaweed.
31
Agari
The Japanese Sushi-bar term that refers to green tea.
32
Agemono
A term that refers to deep-fried or pan-fried foods.
33
Aging
keeping meats or cheeses in a controlled environment for a certain amount of time to improve tenderness and flavor
34
Agiter
To stir
35
Agneau
Lamb
36
Agnolotti
A small half-moon shaped ravioli.
37
Agridulce
Bittersweet, especially describing a type of paprika
38
Agrio
sour or bitter
39
Agua
Water
40
Aguacate
Avocado
41
Aguardiente
A potent Spanish liqueur used sparingly in cooking which is especially popular in Galicia. Similar to Italian grappa which has a lower alcohol content.
42
Ahumado
Smoked
43
Aigrefin
Haddock
44
Aiguillette
Long, thin slices of poultry breast or some other meats.
45
Aiguillettes
Meat of fish cut into strips
46
Ail
French word for “garlic”.
47
Aioli
A sauce made from olive oil, garlic and lemon juice, blended with a mortar and pestle. A common variation includes egg yolk and is similar to mayonnaise.
48
Airelle Rouge
Cranberry
49
Aji
Filleted and marinated Spanish horse mackerel.
50
Aji-no-moto
Monosodium Glutamate (MSG).
51
Aji-no-tataki
Filleted and marinated Spanish horse mackerel.
52
Ajo
Spanish for “garlic”
53
Ajoarriero
Bacalao al ajoarriero, is a recipe from Navarra which includes a dish of salt cod with garlic
54
Ajoblanco
Cold almond soup from Andalusia, often served with grapes
55
Aka Miso
Red soy bean paste
56
Akagai
Red clam
57
Akami
Lean tuna
58
Akuri
An Indian variation of scrambled eggs, with added onions and hot spices. Delicious with a hot Paratha.
59
Al Ajillo
Fried with garlic, as in ‘gambas al ajillo’ – garlic shrimp
60
Al Carbon
Spanish term for a dish relating to grilled or containing meat.
61
Al Dente
A term meaning “to the bite”, used to describe the correct degree of doneness for pasta and vegetables. This is not exactly a procedure, but a sensory evaluation for deciding when the food is finished cooking. Pasta should retain a slight resistance when biting into it, but should not have a hard center.
62
Al Forno
Italian term describing a dish cooked in the oven.
63
Al Horno
Roasted or baked in the oven
64
Al Pastor
A term used in Spanish and Italian referring to a dish cooked in the style of shepherd cooking, usually over a grill or spit.
65
Al Pil Pil
A Basque recipe for bacalao salt cod sauted slowly in oil with garlic. The gelatine under the skin of the fish combines with the oil to form a gelatine-like sauce
66
Al Vapor
Steamed
67
Albahaca
Sweet basil
68
Albardilla
Batter
69
Albondiga
Meatball
70
Alboronia
A summer vegetable combination similar to pesto – typical Andalucian cuisine
71
Albumen
The protein of egg whites.
72
Alcachofa
Artichoke
73
Alcaparras
Capers
74
Alfredo
A pasta sauce originally consisting of butter, cream, and the finest parmesan cheese available. Modern versions add garlic, peas, and less expensive parme All of these will make fine sauces, but nothing can compare to the original version.
75
Alimento
Food
76
Alino
Dressing, seasoning
77
Allemande
A sauce made of Veloute (usually veal), a liaison and lemon juice.
78
Allspice
An aromatic spice made from the dried berry of the West Indian allspice tree. This spice, used to flavor savory dishes, has the aroma and taste of cinnamon cloves, nutmeg, and pepper.
79
Allumettes
Match sized knife cut, (usually potatoes) same size as julienne
80
Almazara
Olive oil mill
81
Almejas
Clams
82
Almendras
Almonds
83
Almíbar
Syrup
84
Almond Paste
A sweet paste made from finely ground blanched almonds mixed with powdered sugar and enough glucose or syrup to bind it together.
85
Almuerzo
Brunch, hearty second breakfast
86
Alta Cocina
Haute cuisine
87
Alubias
Beans grown for drying, can be white, red, or black
88
Alubias Negras
Black beans
89
Alubias Rojas
Kidney beans
90
Ama Ebi
Sweet shrimp. Usually served raw with deep-fried shrimp shells.
91
Amandine
A French term for any dish with almonds. Alternate spelling is almondine.
92
Amchoor
Pulverized, sun-dried, unripe, wild green mango. This spice has a bitter, tangy, and refreshing taste. Amchoor has a slightly tropical aroma, and is similar to tamarind in flavor. Used mainly in Indian cooking.
93
An
Sweetened puree of cooked red beans
94
Añadir
Add
95
Anago
Saltwater Conger eel that is boiled and grilled before serving.
96
Ana-kyu-maki
Conger eel and cucumber rolls
97
Anchoa
Anchovy
98
Anchoiade
A dip made of pureed anchovies mixed with garlic and olive oil. Raw vegetables and bread are served with this dip.
99
Anchois
Anchovy
100
Andouille
A sausage made from the stomach and the intestines of pork. The sausage is dried and smoked, then boiled or steamed to finish cooking. Andouille sausage is used regularly in Creole cooking, but it is popular in French cooking as well. The Creole version of this sausage is much spicier than those made in France.
101
Angelica
Licorice flavored stalks from these plants are candied and used primarily in pastry making. Angelica is also used to flavor liqueurs.
102
Anglaise
English style, (meaning bland plain cooked food)
103
Animelle
Sweetbreads
104
Anise
An aromatic, licorice-flavored herb belonging to the parsley family. It has feathery leaves and bears greenish-brown seeds, both of which are dried for use. Popularly used as a flavoring in cooking and liqueurs.
105
Anise Pepper
Hot, peppery dried red berries that are roasted and ground to produce a pungent and aromatic seasoning. Sichuan pepperis one of the spices of Chinese five-spice powder.
106
Anna Potatoes
The name for a potato pancake made of thin slices of potato which are assembled in concentric circles and cooked with liberal amounts of butter. The cake then baked until crisp and golden brown.
107
Annatto Seed
Also called achiote seed, these seeds are used as a food coloring and a spice in cooking from Latin America and Southeast Asia.
108
Annoncer
To announce (call out orders)
109
Antipasto
The Italian word for snacks served before a meal, meant to pique one’s appetite. There are many diverse antipasti, but common elements of an antipasto t are cured meats and salamis, olives, marinated vegetables, and cheese.
110
Aoyagi
Red round clam
111
Aperitivo
Aperitif or an appetizer
112
Apio
celery
113
Aplanar
Roll out
114
Aplastar
Flatten
115
Appam
A thin, round, “at wafer made from rice, potatoes, and/or various lentil flours.
116
Arándano
Cranberry
117
Arborio
Starchy, short grain rice that develops a creamy consistency when cooked. Especially used for Risotto.
118
Arenque Ahumado
Kipper
119
Argenteuil
District in France known for its asparagus
120
Aromates
Herbs, spices & flavorings (aromatic)
121
Arrenque
Herring
122
Arrowroot
Starch obtained from the arrowroot plant. Can be used in place of cornstarch or flour.
123
Arroz
Rice
124
Arroz A Banda
A saffron rice dish cooked in a paella pan, with a complex fish stock.
125
Arroz Calasparra
a short grain rice gown in the Calasparra region of Murcia in fresh mountain water. Due to slow maturation, the grains of rice are highly absorbent while retaining their integrity, making them a key ingredient in the making of paella. A sub-variety, Bomba rice from Calasparra,was rescued from extinction in the past fifty years and is prized by many chefs as the finest paella rice in Spain.
126
Artesa
Flat-based, long wooden container for kneading bread, mixing meat for sausages, and similar tasks.
127
Artichaut
Artichoke
128
Artichoke
A name shared by three unrelated plants: the globe artichoke, Jerusalem artichoke and Chinese (or Japanese) artichoke. Considered the true artichoke, the globe artichoke is cultivated mainly in California’s mid-coastal region. It is the bud of a large plant from the thistle family and has tough, petal shaped leave They are available year-round, with the peak season March through May. Buy deep green, heavy for their size artichokes with a tight leaf formation.
129
Asado
Barbecuing techniques used in Argentina, Brazil, Chile, Colombia, Ecuador, Paraguay, Peru and Uruguay.
130
Asafetida
A spice used in India and the Middle East for cooking or as a condiment to be sprinkled over food after it has been cooked. It has a bitter taste and a pungent aroma similar to garlic and truffles.
131
Asiago
A cheese similar to Provolone, but milder in flavor.
132
Asperge
Asparagus
133
Aspic
A clear jelly made from the concentrated liquid in which meat, poultry or fish was cooked. These preparations are often elaborately decorated for use on buffets. Both savory and sweet foods are set in aspic.
134
Atar
Tie
135
Atta
Whole-wheat flour
136
Atún
Tuna
137
Au bleu
A term to describe the cooking method of cooking live fish in court bouillon
138
Au Four
In the oven
139
Au Gratin
Cooked in the oven in a way that forms form a crust on the surface. This is expedited by placing the dish under the broiler. Bread crumbs and cheese are often sprinkled on top of these dishes to help form the crust.
140
Au Jus
French for “with juice.” Used to describe meat (usually beef) served in its own juice. The term is sometimes used as a name for the juice itself, usually obtained by deglazing a pan after cooking.
141
Aubergine
The French word for eggplant.
142
Aurore
This is a term associated with sauces that have tomato puree or concasse added to it.
143
Avena
Oatmeal
144
Aves de Caza
Game Birds
145
Avial
Vegetable curry from southern India
146
Avocado Salad
A green salad typically served with avocado and ginger dressing
147
Ayu
Sweet fish
148
Azafrán
The toasted stigmas of a purple crocus flower. Saffron adds a deep color and a unique pungent flavor to rice dishes. Because of the labor intensive process of harvesting the flowers, removing the stamens and toasting them it is the most expensive spice in the world. Most of the world’s saffron comes from Spain, although less potent Iranian and Turkish saffron have been flooding the market under the guise of being from Spain. Economical “colorante” is a poor substitute, as it’s actually turmeric, a different spice entirely.
149
Azúcar
Sugar
150
Azúcar Blanca Granulada Fino
Finely granulated sugar
151
Azúcar Glace
Confectioner’s sugar; icing sugar
152
Azuki
Small red beans
153
Baba
A small cake made from enriched yeast dough, often flavored with candied fruits, and soaked with a rum or Kirsch syrup after baking. This dough is also used to make the larger savarin.
154
Bacalao
Dried, salt cod, highly popular in the Basque region of Spain. Bacalao must be soaked for about 24 hours before use to remove the excess salt, and to rehydrate the fish.
155
Baekenhofe
An alsacienne stew made of pork, lamb, and beef layered with potatoes and onions. The meat is first marinated in wine and herbs for a minimum of 24 ho then assembled and baked in a paste sealed casserole until the meat is buttery tender. The juices are reduced and the top is browned under the broiler. Crisp bacon and fried leeks are used to garnish this dish.
156
Baghar
A melange of spices, herbs, oil, and vegetables that flavors many Indian dishes.
157
Bagna Cauda
Meaning “warm bath”, this is a dip made of anchovies, olive oil, and garlic. Unlike the French anchoiade, this is served warm and is not emulsified. Bread and raw vegetables are served with this dip.
158
Baigai
Small water snails
159
Bain-Marie
A double boiler used for cooking (insulated from direct heat)
160
Baked Alaska
A dessert comprised of sponge cake topped with ice cream and covered with meringue. The dessert is then placed in a hot oven to brown the meringue before the ice cream can melt.
161
Baking Powder
A leavening agent combining an acid with bicarbonate of soda to form the gas which enables baked products to rise. The chemical reaction between the acid and the soda produces carbon dioxide to leaven the product. The most common form of baking powder is the double acting variety, which produces gas upon mixing and again at high temperatures. Always store this tightly covered.
162
Baking Soda
A leavening agent which is used as an essential ingredient in baking powder. When used alone as a leavener, recipes must include some type of acid to neutralize the resulting sodium carbonate in the finished product. Buttermilk, yogurt, sour cream, and citrus juice are adequate acid to use. You may also use baking soda to help neutralize the acid in recipes that call for large amounts of fruit.
163
Baklava
A very sweet dessert made of layers of flaky pastry filled with a mixture of ground nuts and sugar. The pastry is sliced, baked, and brushed with a honey syrup flavored with lemon or rose water.
164
Ballotine
Stuffed boneless game or domestic bird
165
Balsam Pear
A long, green, shiny, slightly sour fruit that resembles a cucumber with bumpy skin.
166
Balsamic Vinegar
Sweet red-brown vinegar that is aged in wooden barrels.
167
Bamboo Shoots
Tender spear-shaped shoots from the base of bamboo plants often used in stir fried dishes to provide texture.
168
Bangers
British colloquial term for sausages. “Bangers and mash” are sausages and mashed potatoes.
169
Bar
1. Bass (fish) 2. gin mill
170
Bar raye
Rock salmon
171
Barbacoa
Barbeque
172
Bard
To wrap thin sheets of fat or bacon around lean meat or poultry to prevent it from drying out while roasting
173
Barder
To cover meats with fat during cooking proces
174
Barding
The practice of wrapping lean cuts of meat to be with thin slices of back fat. The converse of this is larding, in which long strips of fat are inserted into the cut meat to keep it moist during cooking.
175
Barfi
A sweet fudge dessert flavored with saffron, vanilla essence, and cocoa. This popular after dinner treat is served in bite-sized pieces.
176
Baron
Mutton or lamb; the saddle with legs attached
177
Barquette
A small oval shaped pastry shell with either sweet or savory fillings.
178
Barra
Loaf of bread/baguette
179
Basil
The quintessential Mediterranean herb, and widely used in Italian kitchens. Consumed fresh, it adds fragrance and fresh flavor to pasta dishes, soups, vegetables, fish, poultry, salad dressings, and pesto sauces. Basil is a perfect topping for any tomato-based dish.
180
Basilic
Basil
181
Basmati Rice
Fragrant, nutty, authentic, Indian long-grained white rice. A wide variety of dishes are served with basmati rice, including pulaos, pilafs, biryanis, meats, and vegetables.
182
Basquaise
Food prepared in the style of Basque which often includes tomatoes and sweet or hot red peppers.
183
Baste
To brush, squirt or pour drippings, fat or liquid, over food while broiling, roasting or baking to prevent drying out; develops a crusty exterior and improves flavor and appearance of product being cooked.
184
Batido De Leche
Milkshake
185
Batir
Whisk
186
Batonnet
(bah-toh-nay); A small diced strip: 1/4” x 1/4” x 2 1/2 – 3”
187
Batter
A liquid dough, usually thin enough to pour
188
Battera
Oshi Sushi topped with mackerel
189
Batterie de cuisine
Equipment found in the kitchen
190
Bavarian Cream
A cream made with pastry cream lightened with whipped cream and stabilized with gelatin. This cream may then be poured into molds, or used as a filling cakes or pastries. Bavarian cream is often flavored with fruit purees or alcohol.
191
Bean Curd
Also referred to as Dou Fu in Chinese and Tofu in Japanese, this soft cheese-like paste is made from boiled Soya bean liquid.
192
Bean Curd Cheese
A strong, salty cheese made by fermenting bean curd cubes in rice wine, salt, sesame oil, or chili.
193
Bean Sprouts
Highly nutritious sprouted green gram
194
Bearnaise
This is the most notable of all the hollandaise sauce variations. It is made with a wine and vinegar reduction flavored with tarragon. This sauce makes a good companion to grilled meats and fish.
195
Bebidas
Drinks
196
Becassine
Snipe
197
Bechamel
Basic milk sauce(white); one of the five mother sauces
198
Bechamel Sauce
This is a white sauce made with milk or cream and thickened with a roux. Bechamel sauce is generally used as a base for other more complex sauces, though may be used alone for binding or moistening.
199
Beef Negimaki
Sizzling, thin-sliced beef rolls wrapped around scallions and broiled with teriyaki sauce.
200
Beef Teriyaki
Broiled beef served with Teriyaki sauce
201
Beignet
A French term for a type of doughnut. Dough or batter is deep fried and dusted w/sugar or glazed with a flavored syrup.
202
Beignets
Fritters
203
Belle Helene
Best known as the name of a dessert with poached pears, ice cream, and chocolate sauce. It is also a term used in French cookery as a name for a garnish to grilled meat dishes.
204
Bellota
Acorn
205
Beni Shoga
Red pickled ginger
206
Benne Seeds
An African term for sesame seeds.
207
Bento
A boxed meal of rice, pickles, fish, poached egg, sausage, and beans.
208
Berenjena
Eggplant, aubergine
209
Berro
Aatercress
210
Besugo
Sea bream
211
Betel Leaf
A thick, smooth, dark green leaf. In the Indian cuisine, this leaf is wrapped around fragrant spices, fennel seeds, slaked lime paste, tobacco leaves, colored shreds of coconut, and fine shreds of areca nut. Paan, which acts as a breath-freshener, digestive, antacid, and carminative, is eaten after a meal. It is garnished with Varak.
212
Beteragas
Beets
213
Beurre
Butter
214
Beurre Blanc
An emulsified sauce made of a wine or vinegar reduction blended with softened butter. This may be flavored in many ways, for fish, vegetables, and poultry dishes. This is a very tricky sauce and does not hold for long periods of time. Because of this, modern versions add a touch of cream to stabilize the sauce for longer periods of time.
215
Beurre Manie
A mixture of flour and butter kneaded to a smooth paste. This is then used in small quantities to adjust the thickness of sauces and stews. The sauce must be boiled briefly to remove the starchy taste of the flour. For this reason, beurre manie is used in situations where only a small quantity is needed.
216
Bhaaji
A general Indian term to describe vegetables.
217
Bhakri
An unleavened flatbread made from Sorghum flour and water. The dough is rolled out and baked on a tawa.
218
Bharta
A spicy, pulpy, mashed, vegetable dish. Most commonly served with Baingan (eggplant).
219
Bhatura
Deep-fried leavened bread made from semolina and yogurt. After the bread ferments, it is mixed with maida to form dough.
220
Bhel Puri
A mixture of puffed rice, lentils, !finely chopped onions, and chopped coriander topped with both sweet and spicy onion chili chutneys.
221
Bhunao
To saute or stir fry in onions, tomatoes, ginger, garlic, green chilies, and oil.
222
Bien Cocido
Well cooked meat
223
Bien Cuit
Well cooked
224
Biiru
Beer
225
Bind
To thicken a hot liquid or sauce by stirring in a roux, flour, cornstarch, egg yolks, cream or butter
226
Biryani
This elaborate Indian dish, made from spiced saffron, is cooked with lamb, chicken, or vegetables.
227
Biscotti
Dry Italian cookies flavored with almonds, chocolate, or anise seed, used for dunking in coffee and sweet dessert wine.
228
Bisque
A rich shellfish soup made with the shells of the animal. The soup is enriched with cream and Cognac and garnished with pieces of the shellfish meat. This name is also used to describe vegetable soups prepared in the same manner as shellfish bisques.
229
Bistec
Beef steak
230
Bistella
A Moroccan pie made with chicken wrapped in phyllo dough. When finished cooking, the pastilla is dusted with sugar and cinnamon.
231
Bitter Gourd
A long, green, shiny, slightly sour fruit that resembles a cucumber with bumpy skin.
232
Bitter Melon
A long, green, shiny, slightly sour fruit that resembles a cucumber with bumpy skin.
233
Black Bean Sauce
A flavorful and popular Chinese marinade consisting of fermented salted black beans and spices, such as garlic or chilies. This condiment gives a rich and distinctive aroma to steamed and stir fried Chinese dishes.
234
Blackened
Method of cooking that uses spices (sometimes butter) to coat fish or steak or chicken and then cooked in a very hot cast iron skillet
235
Blanc
White
236
Blanc d’Oeuf
Egg whites
237
Blanch
Cooking foods in boiling water for a brief period of time. This applies primarily to vegetables so as to reduce their final cooking time. But blanching may be done to fish or meat as well.
238
Blanchir
To blanch, to par cook by immersion in water briefly, and “shocking” in ice water
239
Blanquear
to blanch or pre-cook in boiling water
240
Blanquette
A stew of white meats, usually veal, without initial browning. The sauce is thickened with roux and enriched with cream.
241
Bleu
Blue, applies to very rare cooked meat
242
Blini
A small pancake made of buckwheat flour and leavened with yeast. These pancakes are often brushed with large amounts of melted butter and served with caviar and sour cream. Other versions may be made of vegetable purees or semolina flour.
243
Blintz
A stuffed crepe or thin pancake. The filling is usually made of a fresh cheese or cottage cheese, and often topped with fresh fruit or fruit preserves.
244
Bocadillo
Spanish sandwich, usually made from length of barra/baguette
245
Bodino
Baked veal stuffed with layers of vegetables and Prosciutto.
246
Boeuf
Beef
247
Boil
To cook at the boiling point keeping water or other liquids bubbling; rapid penetration of heat
248
Bok Choy
a Chinese cabbage with long white stalks and narrow green leaves also called Chinese cabbage
249
Boletus
A family of wild mushrooms known for their rich taste and meaty texture. Porcinis and cepes are two members of this family of mushroom.
250
Bolillos
French-style Rolls
251
Bollito Misto
An Italian stew consisting of various cuts of meat, including zampone, boiled in a rich broth with vegetables. The whole dish is served with cornichons, pickled onions and a variation of chutney called mostarda di Cremona. These are whole or large pieces of fruit cooked in a spicy mustard flavored syrup. Other common sauces are salsa verde and mayonnaise.
252
Bolognese
A pasta meat sauce that is often made with wine and tomatoes.
253
Bombes
Ice cream dessert
254
Bonarelli
Thin ribbons of pasta
255
Bondas
A round deep-fried savory snack made from lentils and potatoes. Served with chutneys.
256
Bonito
A seasoning that is boiled, dried, and then shaved into fine strands of flakes to garnish salads and enhance flavor.
257
Boquerónes
Fresh white anchovies marinated in vinegar
258
Bordelaise
This is a term primarily used to describe a brown sauce that includes shallots and red wine. Some versions of this sauce include slices of bone marrow added the end of cooking. Fish dishes with this name will be cooked with white Bordeaux wine.
259
Bordure
Border (usually applies to plate presentation)
260
Borraja
borage
261
Borscht
A rich soup from Eastern Europe containing beets or cabbage. Other ingredients may include potatoes, beans, meat or sausage. The best known of these soups is a cold version based on beets and served with sour cream, but hot versions are very common.
262
Boston Rolls
A Sushi roll, typically consisting of Nori seaweed and rice, wrapped around scallions, crab, and salmon.
263
Boti Kabab
Marinated boneless cubes of meat cooked in a tandoor.
264
Bouchee
A small round puff pastry shell used for sweet or savory fillings.
265
Bouchees
small puff pastries
266
Boudin
Smooth sausages of two types. Boudin blanc contain veal, pork, and chicken. Boudin noir are made with blood and rice or potatoes. The latter type are popular in European and Creole cooking.
267
Boudin,Noir
Blood sausage, or black pudding
268
Bouillabaisse
A rich fish stew from southern France. This was once a poor man’s meal made of any fish available. Modern versions include lobster and shrimp. The broth is flavored with garlic, orange peel, fennel, and saffron. Olive oil is added to the stew and rapidly boiled to blend it into the broth. The stew is served with croutons and rouille, a variation of aioli.
269
Bouillir, Bouilli
To boil, Boiled
270
Bouillon
Reduced meat stock
271
Boulanger
Baker
272
Bouquet Garni
A sachet of herbs, containing parsley, thyme, and bay leaf; used to flavor stocks and soups. Variations may include rosemary, marjoram, fennel, leeks, celery leaves, and black pepper.
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Bourgeoise
Meats served with vegetables
274
Bourgogne
Burgundy
275
Bourguignonne
Foods cooked in the style of Burgundy. This includes red wine, mushrooms, pearl onions, and bacon.
276
Bourride
Another fish stew from southern France. Here the broth, in which large pieces of fish are poached, is strained and thickened with aioli. The two are then served together in shallow bowls with bread or croutons.
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Braise
A method of cooking that involves browning meat with vegetables in fat, oil or butter first, then slowly cooking the food in a small amount of liquid; a pot roast is often cooked this way
278
Braiser
To braise
279
Braisiere
Braising pan or stewing pan
280
Bran
The outer husk of grains such as wheat, containing a high percentage of fiber. White flours have the bran removed. Whole wheat flours may contain all or part of the bran.
281
Brandade
A puree of salt cod mixed with olive oil and potatoes. Another version of brandade is covered with Gruyere cheese and browned in the oven. Both are served with croutons.
282
Bread
To coat the food with bread crumbs (usually the food is first dipped in flour and then beaten eggs, then bread crumbs)
283
Break
The separation of fat from a liquid content of a sauce or soup; appears curdled
284
Bresaola
A cured and dried beef filet from Italy with a more delicate texture but stronger flavor than that of prosciutto. A Swiss version of this is called bundnerfleisch. This style is pressed into a rectangular shape and has a bit drier texture than bresaola. Both are served thinly sliced with bread and fruit or pickled vegetables.
285
Brider
To truss or tie meat or poultry
286
Brioche
A very rich bread with butter and eggs. Brioche is baked in many shapes though the brioche e tete is best known. The dough can be flavored with nuts or candied fruit, as well as herbs and spices. It may also be used to wrap foods like coulibiac. Slices of toasted brioche are the perfect companion to foie gras a gravlax.
287
Brochette
Skewers of meat, fish, or vegetables that are grilled over a flame.
288
Broil
A method of cooking where the food is placed directly underneath or above the source of high heat
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Brotes De Ajo
Garlic sprouts
290
Broth
A liquid made by simmering meats or fish or poultry or vegetables or their by-products in water with herbs (also “stock”)
291
Brown
Quickly searing food to enhance flavor; most often done at the beginning of the cooking process
292
Brunoise
Vegetables cut into fine, small dice.
293
Bruschetta
A garlic and olive oil toasted bread that is usually topped with tomatoes and basil.
294
Brush
To coat food with a liquid such as melted butter or a glaze using a brush designed for this process
295
Bruxelloise
In the Brussels style (with brussels sprouts}
296
Bucatini
Long, narrow tubes of pasta usually served with a hearty meat sauce.
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Budino
Baked veal stuffed with layers of vegetables and Prosciutto.
298
Buffet
A vast array of hot and cold foods, often elaborately garnished.
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Bulghur
Cracked wheat made from the whole kernel that has been cooked and dried. Most commonly used in breads and tabbouleh salad.
300
Bullit De Peix
Mixed fish soup-stew, similar to sopa de marisco (Ibiza)
301
Buri
Adult yellowtail
302
Buri Toro
The fatty, rich, buttery, belly strip of the yellowtail
303
Buta
Pork
304
Butifarra
a mild pork sausage (white or black in color) used extensively in Catalán cooking. Spices, such as cinnemon, nutmeg and clove, are often used for flavoring – although they vary from region to region, and the sausage itself can be fresh or cured.
305
Butter
A cooking and eating fat that is made from sweet or sour cream and, by federal law, must contain a minimum of 80% butterfat. Butter absorbs odors easily is highly susceptible to rancidity. To avoid either of these problems, store butter in the refrigerator no longer than 2 weeks. For longer storage, butter may frozen for up to 6 months without deterioration.
306
Butterfly
To cut food down the center but not all the way through; done to spread the food apart for quicker cooking without burning
307
Buttermilk
Originally a by-product of butter making, buttermilk is commercially produced by adding lactic acid culture to skimmed or partially skimmed milk
