Culinary Terms Flashcards
(221 cards)
1
Q
Abats
A
Meat items such as offal’s, heads, hearts, livers, kidneys,etc.
2
Q
Aigulettes
A
Thin strips of the fish, breast of poultry, cut lengthwise.
3
Q
Aging
A
To improve the tenderness of meat which is held at a cold temperature.
4
Q
A la
A
According to the style or a standard in vogue, such as a la francaise or according to the French way.
5
Q
A la bourgeoise
A
Family style-plain
6
Q
A la broche
A
Cooked and roasted on a skewer. Meat or seafood served on a skewer.
7
Q
A la carte
A
Food prepared to order; each dish priced separately.
8
Q
Anglaise
A
To cook a l’anglaise means to cook plainly in water. It also means the preparation of a dish dipped in egg and breadcrumbs, and fried.
9
Q
Appetiser
A
It is the first course, and it stimulates the appetite. Fruit juices, sherry, cocktails or titbits could be served.
10
Q
Aromates
A
Vegetables like carrots, turnips, onions, leeks, herbs and spices that impart aroma to the dish they are put in.
11
Q
Aspic
A
Clear meat or poultry jelly. It is a gelatin in a thin syrupy stage used to decorate dishes in the larder.
12
Q
Arroser
A
To baste as in roasting
13
Q
Assorti
A
An assortment
14
Q
Au bleu
A
In French, it means underdone, i.e. the meat is not cooked properly, and another meaning is preparing and cooking of a live trout in cooking liquor.
15
Q
Au four
A
Baked in the oven.
16
Q
Au gratin
A
Food covered with a sauce sprinkled with cheese bread crumbs, dotted with butter and baked or gratinated in a salamander.
17
Q
Au jus
A
Served with natural juices or gravy.
18
Q
Au natural
A
Served in a simple natural style.
19
Q
Baba
A
Yeast raised cake. A famous variety is flavoured and soaked in rum before serving. Fruit, whipped cream is added. Baba au rum is cooked in rum.
20
Q
Bain-Marie
A
A hot water bath in which utensils containing various culinary preparations are immersed to warm or for the purpose of poaching and reheating.
21
Q
Baking
A
Usually the food is put in the oven and cooked by dry heat.
22
Q
Barbecue
A
A party in which usually meat (sometimes a whole carcass of animal fixed in a rod) is basted and roasted in front of the people. It is usually held in the open. Meat roasted in open fire is known as barbecued meat.
23
Q
Barding
A
Pieces of pork/beef fat placed over the lean meat, fish or the breast of a bird to prevent drying.
24
Q
Barquette
A
A boat shaped pastry tartlet with a filling
25
Baste
To moisten food product with drippings of fat while cooking. The other term is spooning of fat
26
Baron
A double sirloin and rump of beef: also the saddle and two legs of lamb.
27
Bat
To flatten slices of raw meat with a cutlet bat, dipping it in water to prevent meat from sticking to the bat.
28
Batter
Mixture of flour and liquid of a consistency that can be stirred. Batter could be plain or with eggs. For the beignets and fritters, food items are dipped in the batter and fried.
29
Beating
Regular lifting motion to bring mixture to smooth texture.
30
Béchamel
A basic sauce, white in colour, prepared with flour, butter and milk.
31
Beurre Fondue
Melted Butter
32
Beurre Noisette
Butter heated to a nut brown colour.
33
Beurre Noir
Butter heated to a very dark brown colour.
34
Beurre Manie
Equal quantities of flour and butter mixed together used in sauces, etc. for thickening.
35
Beignets
Fritters, savoury or sweet, e.g. banana beignet. Bind To cohere, unite or hold together. To the croquette mixture, egg is added to bind.
36
Bisque
A cream soup from shellfish
37
Blanc
White
38
Blanching
To submerge in boiling water for a short time. It is done in many ways; tomatoes are dipped in boiling water to blanch, i.e. to remove the skin. Cauliflower is dipped in boiling water to white the colour. French fried potatoes are put in hot fat to let a skin form and to partially cook them.
39
Blanquette
A white stew of veal which has been stiffened in butter and then cooked in white sauce.
40
Blend
Thorough mixing of two or more ingredients.
41
Bombe
A frozen dessert. A combination of two or more frozen mixtures (ice-cream, sherbets or mousse) packed in a round or melon shaped mould and frozen.
42
Bouillon
Soup made of stock which is not as strong as consommé but stronger than broth.
43
Bouchee
Very small meat patty or pastry shell filled with meat, poultry or lobster.
44
Bouillabaise
The French Provencale “stew” made of numerous types of fish; combined with savoury spices and oil, served with toasted French garlic bread.
45
Bortsch
An unpassed soup with an accent on beetroot and is duck flavoured. Native of Poland or Russia. The accompaniments are sour cream, duck bouchee and beetroot juice.
46
Bouquet Garni
A bouquet garni is an assortment of fresh herbs and other aromatic ingredients tied in a bundle with string.A basic bouquet garni contains pieces of leek and celery, thyme sprigs, bay leaf, and parsley stems.
47
Brioche
A feathery light yeast cake, A favourite breakfast bun in France.
48
Broil
The ancient term for grilling.
49
Brunnoise
Cut into fine dices.
50
Buffet
Display of ready to eat foods. Often self-service from a table of assorted foods.
51
Café
Coffee
52
Candying
Cooking fruit in heavy syrup until transparent. Then drained and dried.
53
Canape
Small pieces of fried or toasted bread topped with a wide variety of colorful appetisers. Eaten with fingers. Small fancy open faced item.
54
Carte du jour
Menu for the day
55
Canneloni
Italian farinaceous dish. It is a pasta preparation stuffed with savoury minced meat and rolled into cigar shapes.
56
Capon
A young male bird which has been castrated to improve flavour and to fatten. Noted for its tenderness.
57
Caramelize
To heat sugar until it turns dark brown. Used for coating moulds and flavouring dishes.
58
Cassoulet
A hot hors d'oeuvre shaped like a small drum.
59
Casserole
An earthenware or pyrex fireproof dish with a lid.
60
Caviar
Salted roe or eggs of fish, usually sturgeon, served as a sandwich spread or in plates as appetisers.
61
Cepes
Species of Mushroom
62
Champignons
Mushrooms in french.
63
Chantilly Cream
Whipped Cream
64
Chapelure
Crumbs made from dried bread.
65
Chateaubriand
A steak cut from the head of the beef fillet usually broiled. The steak has been named after the Vicount of Chateaubriand.
66
Clarification
To make clear, e.g. fat, stock or jelly. Claudfroid Veloute or demi-glaze with aspic or gelatine used for masking cold dishes.
67
Chiffonade
Shreds of lettuce or sorrel.
68
Chinoise
A conical shaped wire mesh strainer.
69
Cisel
To cut a vegetable after the manner of a chaffcutting machine.
70
Coagulation
Proteins solidifying after the application of heat.
71
Coat
Cover with sauce.
72
Clochesous
Under bell, usually glass.
73
Cloute
Studded, e.g. clove, bay leaf in an onion.
74
Cocotte
Porcelain or earthenware fireproof dish.
75
Coddling
Cooking below boiling point, e.g., coddled eggs.
76
Compote
A dish of stewed fruit retaining their natural shape.
77
Cook Out
Process of cooking the flour in roux, sauce or soup.
78
Concassee
Coarsely chopped, e.g. blanched tomatoes or parsley, etc.
79
Condiments
Seasonings.
80
Correcting
Adjusting the seasoning, consistency and colour.
81
Consomme
Clear soup made from minced meat, aromatic vegetables, herbs and stock, etc. It is clarified with egg white.
82
Cordon
To have a thin line of sauce.
83
Coulis
A thin fruit or vegetable puree, used as a sauce.
84
Court Bouillon
A lightly flavoured cooking liquor in which fish is cooked.
85
Contre Fillet
Sirloin of beef, deboned.
86
Cote
A rib or chop.
87
Crackling
The crisp rind of roast pork.
88
Croute
Rounds made out of bread or brioche dough used as hors d'oeuvres or as a garnish.
89
Croquettes
Thick white sauce or mashed potato base, plus minced meat, fish or vegetables shaped as pipes dipped in beaten eggs, breadcrumbed and deep fried.
90
Croutons
Small dices of fancy shapes or fried or toasted bread used as garnish for soups or as underliner for all kinds of canapes.
91
Cuisine
Art of cooking, preparation in the kitchen.
92
Dariole
A deep round sloping sided mould like a flowerpot.
93
Darne
A section of fish cut across the bone of a large whole fish.
94
Deglace
To swirl in a pan in which food has been cooked with wine/ stock to extract the sediment and essences.
95
Demi
Half
96
Demiglaze
Brown sauce made by reducing equal quantities of brown stock and brown sauce (espagnole). Diable Devilled.
97
Drain
Place cooked food in a strainer or colander.
98
Durum Wheat
Hard wheat with high gluten content used for making pasta and semolina.
99
Dredging
Coating with dry ingredients e.g. sugar or flour.
100
Depouiller
To skim
101
Docking
Making holes in pastry goods to allow steam to pass.
102
Duxelle
Minced vegetable stuffing or forcemeat consisting of mushrooms, parsley and shallots.
103
Drippings
The fat and juice which drops from roasting meats. Animal fat is also called dripping.
104
Dust
Sprinkling fine sugar or flour.
105
Egg Wash
Brush food item with egg yolk.
106
Emince
Cut fine or shredded fine.
107
Emulsion
A mixture-oil and yolk incorporated, does not separate on standing, e.g. mayonnaise, hollandaise.
108
Encasserole
Food served in the same dish in which it was cooked.
109
Entrée
A main dish of meat or poultry for an informal meal.
110
Entremet
Refers to the sweet course, cold or hot.
111
Epigramme
Boned breast of lamb.
112
Escalopes
To cut thin slices sideways.
113
Estouffade
Brown stock
114
Espagnole
Basic brown sauce
115
Etamine
Tammy or double thickness of cheese cloth for straining soups and sauces.
116
Fleuron
Small crescent shape, puff pastry, used as garnish for poached fish, meat, etc.
117
Farce
Stuffing, and farci means stuffed.
118
Farinaceous
It is a word derived from the Latin word 'Farina' meaning flour, a wide-range of dishes mostly made from flour, e.g. spaghetti, macaroni, etc.
119
Fillets
Boneless flesh under the loin beef, veal or pork.
120
Flake
To break into natural segments (fish).
121
Florentine
With spinach.
122
Flute
A long crisp roll of bread, thin slices cut on a slant and used for garnishing soups.
123
Foie Gras
Flatted goose liver.
124
Fool
A cold sweet dish made with sieved fruit and whipped to a light mixture served with cream.
125
Forcemeat
Mixture of minced or chopped meat and seasonings used for stuffing.
126
Frappe
Partially frozen drinks or desserts.
127
Fricadelles
Meat balls or round cakes made with either raw or cooked meat.
128
Fricandeau
Is a slice of veal taken from the topside of veal and cut with the grain 11/2" thickness.
129
Fricasse
Small pieces of chicken, veal or rabbit cooked in white sauce, with the addition of mushrooms, onions, etc. The other name for it is white stew.
130
Fritter
Small pieces of vegetables, fruit, cheese, etc dipped in batter and deep fried.
131
Friture
A pan that contains deep fat.
132
Frizzling
Cooking in small amount of fat until crisp.
133
Fumet
A kind of essence extracted from the bones and skin of fish.
134
Galantine
Debone chicken or fish, or meat is minced and stuffed. The forcemeat is seasoned mixed with eggs and cream (optional). Placed in a mould with jelly and served cold. Served at cold buffets or as a cold meats for meals.
135
Garnish
To embellish, to decorate. 'Farniture' in French means to decorate.
136
Gelantine
A soluble protein got from cow's hoofs. Sold in powder form or sheets. Used for jellies and for preparing aspics.
137
Gherkins
Small cucumbers (a few days old) usually pickled.
138
Giblets
Liver, heart and trimmings from poultry.
139
Glaze
A semi-transparent or glossy coating. Also to colour, gives elasticity to a dough.
140
Gluten
Vegetable protein found in cereal especially flour.
141
Gnocchi
An Italian dish, light dumplings usually made from farina (cream of wheat).
142
Goulash
A Hungarian beef stew with onions, tomatoes and paprika.
143
Gourmet
Connoisseur of food and drinks known as in epicure.
144
Grenadine
Slices of veal, a little thicker than escalopes.
145
Gratinate
To colour under salamander or in the oven.
146
Griddle
To cook on a solid surface or plate.
147
Hash
It is usually a rechauffe dish. A dish of meat diced or minded and seasoned.
148
Hors D'Oeuvres
Small relishes or appetisers. Served as first course of a meal.
149
Indiehne
An oriental dish. Indian style dish.
150
Infusion
Liquid obtained from steeping a food, e.g. coffee and tea.
151
Incise
To make small cuts across the back of fish prior to cooking.
152
Isinglass
Fish gelatine (used for clarification).
153
Jardiniére
Vegetables cut into batons.
154
Juliennes
Refers to vegetables and meat cut into fine strips (match size) for soups and salads.
155
Junket
It is a light, easily digestible dish of fish, rice, eggs and curried dish.
156
Kedgeree
It is an Anglo-Indian dish of fish, rice, eggs, and curried dish.
157
Kosher
Meat sold within 48 hrs, after holding, in accordance with prescribed Hebrew religious laws or style of Jewish cooking with restrictions. ~ Dietary
158
Kromeskys
Similar to croquettes but it is dipped in a yeast batter and deep fried.
159
Langouste
Crayfish
160
Langoustine
Spiny lobster
161
Liasion
Cream and eggs, blood, flour are used as thickening agents for soup and sauces.
162
Larding
Strips of pork fat inserted into meat with the aid of a larding needle. This keeps the meat moist
163
Macedoine
Mixture of fruit and vegetables cut in even pieces; fruit salad
164
Maitre D'Hotel*
Sauce of softened butter, parsley, lemo juice butter chilled and served with fish, steak, etc.
165
Marashchino
Italian cheery cordial. Also a type of cherry.
166
Marinade
A spiced mixture of vinegar, oil, spices or wine.
167
Marmite*
Stock-pot, or earthenware pot in which soup is served.
168
Macerate
To soak (in flavoured syrup, wine or liquor) often applied to fruits.
169
Mandolin
A hand held machine used for slicing vegetables, potatoes.
170
Masking
To cover completely (usually with a sauce).
171
Matelotes
Fish stew with wine, onions and seasonings.
172
Matignon
Minced aromatic vegetables, ham (optional), thyme, bay leage, used in dishes to impart a good flavour.
173
Mediallion
Round flat shaped piece of fish or meat.
174
Menu
List of fare.
175
Mignonette Pepper
Coarsely ground pepper.
176
Mirepoix
Carrots, onions, celery, pork (salted optional) cut into fine dices, with thyme, bay leaf. Improves the flavour of the dish.
177
Mise-en-Place
Basic preparation in the kitchen before serving.
178
Mono sodium
A flavouring added to meat products to increase glutamate flavour. Known as Chines salt/ ajino motto.
179
Mortifier
To hang meat so as to tenderize it.
180
Mousse
Applied to a very light dessert generally prepared with whipped cream, egg whites, gelatin and sugar, etc. Chilled and frozen. Also referred to meat dishes with egg, cream, gelatine and seasoning, served for cold buffets.
181
Napper
To coat or mask with sauce.
182
Navarin
Mutton stew with carrots and turnips.
183
Noodles
Narrow strips of dried dough, used in soups, as garnishes, and aslo used for Chinese dishes.
184
Panada
Thick white sauce
185
Parboil
To partially cook
186
Parmesan
Italian cooking cheese. Hard sharp cheese, used as garnishes for soups and used for sauce, etc.
187
Paupiette
Stuffed rolled thin slices of meat, etc. Braised.
188
Paysanne
Cut into uniform shapes, whether it is round or triangles.
189
Pimentos
Red sweet Spanish pepper pod.
190
Piquant
Highly seasoned, tangy.
191
Plat du Jour
Special dish of the day
192
Poisson
Fish in French
193
Potage
Soup usually thickened
194
Puree
Pulp or past of vegetables or fruit, also a thick soup
195
Quenelles
Very light dumplings which are made out of fish, chicken or meat, poached and used as a garnish.
196
Ragout
Thick savoury French stew.
197
Ramekins
Food baked in shallow baking china dishes. Individual small baking dishes.
198
Raspings
Fine brown breadcrumbs.
199
Rechauffe
A re-heated dish.
200
Reduce
To concentrate a liquid by boiling usually without a lid.
201
Relish
A highly seasoned food item used as an accompaniment
202
Royal
Used as a garnish for soups, cubes of a savoury custard. Also the name of a kind of icing.
203
Saboyon
A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.
204
Salami
Sausage of pork, beef, highly seasoned.
205
Searing
Browning surface by intense heat, usually meat. To form protective coating of coagulated proteins to retain the juices of the meat.
206
Score
To cut slits in the fat pieces of pork before roasting
207
Skewer
A metal or wooden pin to hold meat or poultry pieces while cooking, e.g. seekh kebab, shami kebabs.
208
Souse
Herrings, etc. pickled in vinegar and spices.
209
Souffle
Light puffed baked custard.
210
Spit
Pointed metal rod to hold meat or poultry for roasting.
211
Supreme
A fillet of deboned fish or breast of a chicken. It is the tender portion of the bird.
212
Table D'Hote
Fixed price meal. A meal of definite number of courses.
213
Terrine
Forcemeat stuffing moulded cooked and served cold.
214
Timbale
A cup shaped mould usually made from meat, fish or vegetables added to a custard mixture and finely decorated.
215
Tripe
The white fatty inner lining of the stomach, chiefly ox which has large amount of connective tissue which gelatinizes on boiling and so it is easily digestible.
216
Troncon
A slice of flat fish with the bone.
217
Vol Au Vent
Puff pastry case
218
Wok
A concave pan used for stir frying.
219
Whipping
Rapid beating to increase the volume of mixing air.
220
Zest
The rind of orange or lemon grated and used for flavouring.
221
Zuppa
Italian soup
