Glossary Flashcards
1
Q
Almond Meal
A
Almond meal, almond flour or ground almond is made from ground sweet almonds. Almond flour is usually made with blanched almonds (no skins), whereas almond meal can be made both with whole or blanched almonds. The consistency is more like corn meal than wheat flour.
2
Q
Assiette
A
Plate
3
Q
Ballotine
A
Usually poultry, boned, stuffed, rolled.
4
Q
Balmanian Bug
A
Same as Morton Bay Bug but closer to Victoria. Similar to a small lobster.
5
Q
Bergamot
A
A fragrant French fruit the size of an orange, with a yellow colour similar to a lemon.
6
Q
Black Garlic
A
Caramelized garlic first used as a food ingredient in Asian cuisine. It is made by hearing whole bulbs of garlic over the course of several weeks, a process that results in black cloves. The taste is sweet and syrupy with hints of balsamic vinegar or tamarind.
7
Q
Blanching
A
Plunging ingredients into a large quantity of boiling water and then draining and refreshing them under cold water. This method sets colour. Can also be used to loosen skins from tomatoes, garlic etc.
8
Q
Bok Choy
A
A type of Chinese cabbage. Chinese varieties do not form heads; instead they have smooth, dark green leaf blades forming a cluster reminiscent of mustard or celery.
9
Q
Bonito
A
Fish similar to mackerel, oily and strong in flavour.
10
Q
Bonito Flakes
A
Flakes of dried, fermented fish used in Japanese cuisine.
11
Q
Black Angus
A
A breed of cattle commonly used in beef production. They were developed from cattle native to the counties of Aberdeenshire and Angus in Scotland, and are known as Aberdeen Angus in most parts of the world.
12
Q
Braising
A
A combination cooking method using both dry and wet hear. First the item is seared, and then cooked in liquid usually at a low temperature for a long period of time. Braising relies on hear, time, and moisture to break down the tough connective tissue meat, making it an ideal way to cook tough cuts.
13
Q
Brandade
A
Purée or salted cod, olive oil and milk
14
Q
Brick Pastry
A
A wafer-thin pastry, originating from the Maghreb region of North Africa n
15
Q
Brioche
A
A pastry of French origin that is similar to a highly enriched bread, and whose high egg and butter content give it a rich and tender crumb. It is light and slightly puff, more or less fine, according to the proportion of bitter and eggs. It has a dark, golden, and flakey crust, frequently accentuated by an egg wash applied after proofing.
16
Q
Brunoise
A
Tiny diced vegetables
17
Q
Beach Banana
A
A small, succulent plant, suitable for eating and used as a garnish.
18
Q
Buttermilk
A
The liquid left behind after churning butter out of cream.
19
Q
Agar-agar
A
Agar or agar-agar is a gelatinous substance derived by boiling red algee. It is used as a settling agent.
20
Q
Cassis
A
Black currant
21
Q
Caul Fat (Crappennet)
A
The fatty membrane which surrounds internal organs of some animals, such as cows, sheep and pigs. It is often used as a natural sausage casing and to encase faggots or pâté.
22
Q
Char Sui
A
Chinese BBQ Marinade
23
Q
Chai
A
Spiced Indian milk
24
Q
Chestnuts
A
The fruit can be peeled and eaten raw, but it can be somewhat astringent, especially if the pellicle is not removed. Another method involves roasted, which does not require peeling. Roasting requires scoring the fruit beforehand to prevent explosion of the fruit due to expansion. Once cooked, it’s texture is slightly similar to that of a baked potato, with a delicate, sweet and nutty flavour.
25
Choux Pastry
A light pastry dough used to make profiteroles. It contains only butter, water, flour and eggs.
26
Choy Sun
Leafy vegetable used in Chinese cuisine. Aka Chinese spinach
27
Chutney
High acidity fruit based jam
28
Coco Nibs
Cocoa beans that have been roasted, separated from their husks, and broken into smaller pieces. Cacao nibs have a chocolatey taste, but are not quite as sweet.
29
Confit
Something cooked in its own fat, eg. Confit duck; duck cooked in duck fat, can also mean something covered and cooked in oil.
30
Concasse
From the French 'concasser' "to crush or grind", a cooking term meaning to roughly chop any ingredient, usually vegetables. This term is particularly applied to tomatoes, where tomato Concasse is a tomato that has been peeled, seeded and chopped to specific dimensions. Specified dimensions can be rough chop, small dice, medium dice, or large dice.
31
Congee
Congee, or conjee is a type of rice porridge or gruel popular in many Asian countries.
32
Consommé
Clear soup, broth
33
Cured
Curing is any of a various food preservation and flavouring processes of foods such as meat, fish and vegetables, by the addition of a combination of salt, nitrates, nitrite or sugar. Many curing processes also involve smoking, spicing, or cooking. Dehydration was the earliest form of food curing. Salting or curing draws moisture from the meat through a process of osmosis. Meat is cured with salt or sugar, or a combination of the two.
34
Cutlet
Piece of meat still attached to the bone.
35
Crème Fraiche
Soured cream containing 30-45% butterfat and is sourced with bacterial culture, but is less sour than US style sour cream, and has a lower viscosity and a higher fat content (French Origin).
36
Crystal Bay
Bay on the Queensland coast line.
37
Daikon
Japanese white radish
38
Dashi
The stock which forms the basis of almost all Japanese cooking
39
Diamond Clams
Diamond shell clams are harvested from 3-5 meter surf zone and are naturally full of plump meat. They have a mild, sweet flavour and a crisp texture, and suit a broad range of preparations both raw and cooked.
40
Emo (Emulsion)
A mixture of two or more liquids that are normally immiscible (non mixable or unblendable). In the case of onions, with the John Dory, butter, lemon juice and water.
41
En Gelee
French for in jelly. Referring to something set in gelatin.
42
Escalope
Thinly cut slices of meat or fish, usually cut at an angle.
43
Fennel
Yellow-green feathery-leafed vegetable and aniseed-like flavour.
44
Fermented
Process that converts sugar to acids. Fermentation is used for preservation in a process that produces lactic acid as found in such sour foods as pickled cucumbers, kimchi and yogurt as well as for producing alcoholic beverage such as wine and beer.
45
Feuillette
Puff pastry case
46
Foie Gras
Liver of fattened goose
47
Food Ice
Has a coarse, more crystalline texture then normal crushed ice, made from water and various ingredients to taste. Similar to Granitas.
48
Fondant (Potatoes)
Potatoes that are sliced and layered in a pan with butter, then sautéed over a high heat so there is a crisp outside and meltingly soft centre
49
Frangipane
Almond custard filling
50
Formage Fraise
"Fresh cheese", a soft creamy cheese with the consistency of cream cheese but fewer calories.
51
Fumet
A type of concentrated food stock that is added to sauces to enhance their flavour.
52
Frekkah
Middle Eastern roasted wheat.
53
Ganache
Soft mixing typically made from the cream and chocolate.
54
Goats Curd
Soft, spreadable goat cheese, marinated in blended EVOO, garlic and herbs. This luxurious cheese is addictive and versatile. The fresh curd, just separated from the whey, has a mild, clean flavour with just a subtle hint of citrus.
55
Gnocchi
Soft dumplings that may be made from semolina, ordinary wheat flour, flour and egg, flour, egg and cheese, potato, breadcrumbs or similar ingredients.
56
Green Nahm Jim
Thai for 'dipping sauce'. Made with green chili, palm sugar, ginger, lime juice and fish sauce.
57
Gunkan
Piece of sushi wrapped in nori in the shape of a battleship (gunkan).
58
Granita
Semi frozen dessert made from sugar, water, and various flavourings.
59
Green Egg
The company, located in WA, producers are Shelly and Alan Green, thus the name.
60
Greenvale
Producers of the pork we serve located in the south-east edge of the grampians in Western district Victoria
61
Hoi Sin
Bean sauce with a balance of sweetness, saltines, garlic and five-spice powder.
62
Horseradish
Cooks used the terms "horseradish" or "prepared horseradish" to refer to the grated root of the horseradish plant mixed with vinegar. Prepared horseradish is white to creamy-beige in colour. It will keep for months refrigerated but eventually will darken, indicating it is loosing flavour and should be replaced.
63
Iberico Jamon
Spanish cured ham. Very expensive ($300/kg) made from black footed pig, fed mostly on acorn. Iberico refers to the quality; it is closely regulated similar to wine appellations.
64
Jamon
Spanish for ham.
65
Jus
French for "in its own juice"
66
Katifi Pastry
Type of philo pastry, it looks like vermicelli when it is raw and like shredded wheat when it is cooked. Middle eastern pastry.
67
Kimchi
A traditional fermented Korean side dish made of vegetables with a variety of seasonings. Often described as sweet and sour. In traditional preparation, kimchi is often allowed to ferment underground in jars for months. There are hundreds of varieties of kimchi made from cabbage, radish, scallion, or cucumber as a main ingredient.
68
Kombu
Sea Kelp
69
Kohl Rabi
Name comes from German 'kohl' (cabbage) plus 'rabi' (turnip). It's Irgun in nature is the same as that of cabbage, broccoli, cauliflower, kale, collard greens, and Brussels sprouts. They are all bred from, and are the same species as the wild cabbage plant.
70
Kumato Tomato
A trade name given to the variety of tomato developed in Spain called "olmeca". The kumato is a standard size variety of tomato. It is a green to reddish brown, and sweeter than typical tomatoes due to a higher fructose content.
71
Kaiserfleisch
Streaky bacon or the tail end of the loin.
72
Lap Cheong
Chinese Sausage.
73
Lardon
A small cube, or rectangle of belly pork, pork fat or bacon.
74
Lavosh
Crisp flatbread originating from the Middle East.
75
Madeira
A fortified wine that comes from the island of the same name. Different grapes are used to make the four varieties (sercial, verdelho, bual, malmsey). It is used extensively in cooking in the same way as you would a dry sherry.
76
Magret Duck
Breast of a fattened duck.
77
Marbling
Term used for fat deposits within the muscles, which ensure a tender and more flavoured steak.
78
Meringue
Type of dessert, often associated with Swiss and French cuisine, made from whipped egg whites and sugar.
79
Micro Lettuce
Tiny seedlings of plants we usually harvest when they are more fully grown. They are sown into compost and grown in light lie any normal seedling, but harvested just a week or so after germination when they've produced their first pair of leaves.
80
Master Stock
Chinese stock used to poach, braise and blanche making meats very aromatic, never thrown out, always refreshed. Ingredients include Star anise, cinnamon, clove, lemongrass, coriander, chili, garlic, ginger, soy, moron, stock, dry sherry, rice vinegar, palm sugar.
81
Mille Feuille
Literally means 'a thousand sheets', but can be interpreted as any type of multi-layered pastry stack.
82
Mirin
A rice wine with a subtle, natural sweetness that is low in alcohol used in Japanese cooking.
83
Miso
Fermented soy bean paste.
84
Mooloolaba
A suburb and tourist resort township on the Sunshine Coast of Queensland, Australia. It is located 97 kilometers north of the state capital, Brisbane.
85
Swiss Brown
Mushrooms related to the white agaricus variety, with brown skin rather than white. Their flavour is strong.
86
Shiitake
Rich, smoky flavour has endeared then to western taste buds. These exotic hearty mushrooms.
87
Pines
Commonly grown under pine trees. Often known as milky saffron, as they exude a milky orange sap when cut. Vibrant saffron-coloured cap, gills and stem. Firm texture. Full, roasted nut flavour.
88
Oyster
The cap is scallop shaped and has a delicate anise like aroma not usually found in oyster mushrooms grown on artificial material.
89
Nam Prik Noom
Thai chili dressing, made with roasted green chili, garlic and shallot. Blended into a paste with sesame seeds, chopped coriander and lime juice.
90
Nashi Pear
The fruits are not generally baked in pies or made into jams because they are high water content and a crisp, grainy texture, very different from the European varieties. They are commonly served raw and peeled, the fruit tends to be quite large and fragrant, and when carefully wrapped (it has a tendency to bruise because of its juiciness), it can last for several weeks or more in a cold, dry place.
91
Nigiri
A type of sushi consisting of sushi rice topped with meat, fish, egg or vegetable.
92
Nikiri
Sweet soy sauce made from soy, Mirin and potato starch.
93
Nori
Green seaweed
94
Palm Sugar
Not made from sugar cane, but from the boiled down sap of coconut and palmyrah palms. Distinctive flavour reminiscent of caramel.
95
Parfait
Frozen dessert made from a base of sugar syrup, egg and cream. A parfait contains enough fat, sugar, alcohol and/or to a lesser extent air to allow it to be made by stirring infrequently whole freezing. Translates to 'perfect'
96
Pate de Fruit
French for fruit paste, a small cube of fruit jelly with sugar crumb.
97
Petit Fours
Tiny cakes and pastries.
98
Pickle
The process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar.
99
Piquant
Spicy
100
Poached Perfect
A 'perfectly' poached egg, poached in a water bath for 63 minutes at 63 degrees.
101
Ponzu
A mixture of dark soy, citrus fruit juice (orange, lemon & Yuzu), Mirin, Kombu, Japanese vinegar, bonito flakes & sugar.
102
Prickly Ash
Is the tree in which Szechuan pepper corns grown.
103
Puffed Rice
Puffed rice is a type of puffed grain made from a rice, commonly used in breakfast cereal or snack foods, and served as a popular street food in India. It is usually made by heating rice kernels under high pressure in the presence of steam, through the method of manufacture varies widely.
104
Quinoa
Is a grain, it has a light, fluffy texture when cooked, and it's mild, slightly nutty flavour makes it an alternative to white rice or couscous.
105
Radicchio
Known as Italian chicory, and is a perennial. It is grown as a leaf vegetable which usually has white veined red leaves. It has a bitter and spicy taste, which mellows when it is grilled or roasted.
106
Ramen
Generally made from stock based on chicken or pork, combined with a variety of ingredients such as Kombu (kelp), katsuobushi (skipjack tuna flakes), niboshi (dried baby sardines), beef bones, shiitake, and onions, and then flavoured with salt, miso or soy sauce.
107
Remoulade
Mayonnaise based accompaniment usually containing curry powder and could also include gherkin, capers and anchovies. Can also mean 'bound with mayonnaise'.
108
Rice Milk
Grain milk made from rice. It is mostly made from brown rice and commonly unsweetened. The sweetness in most rice milk varieties is generally by a natural enzymatic process, cleaving the carbohydrates into sugars, especially glucose, similar to the Japanese amazake.
109
Rice Noodles
Noodles made from rice. Their principal ingredients are rice flour and water. However, sometimes other ingredients such as tapioca or corn starch are also added in order to improve the transparency or increase the gelatinous and chewy texture of the noodles.
110
Rillette
Is a preparation of meat similar to pâté. Originally made with pork, the meat is cubed or chopped, salted heavily and cooked slowly in fat until it is tender enough to be easily shredded, and then cooled with enough of the fat to form a paste. They are normally used as a spread on bread or toast and served at room temperature.
111
Sable
Shortbread like cookie
112
Sake
An alcoholic beverage of Japanese origin that is made from fermented rice.
113
Saddle (lamb)
Also known as loin, where the most tender and expensive cuts come from.
114
Samphire
A name given to a number of distinct edible plants that happen to grow in coastal areas.
115
Sambal
A sauce typically made from a variety of chili peppers and secondary ingredients such as shrimp paste, fish sauce, garlic, ginger, shallot, scallion, sugar, lime juice, and rice vinegar or other vinegars.
116
Sansho
The pod of the prickly ash, dried and ground, gives a hot flavour foods, it is used to counter fatty tastes and is only available ground.
117
Schichmi
A Japanese spice mixture containing chili powder, Sichuan pepper and black sesame.
118
Semifroddo
A class of semi-frozen desserts, typically ice cream cakes, semi-frozen custards and certain fruit tarts. It has a texture of frozen mousse because it is usually produced by uniting two equal parts of ice cream and whipped cream.
119
Shaoxing
Chinese rice wine, like a fine dry sherry.
120
Shiromi
White fish, market fish of the day.
121
Shimiji
A group of edible mushrooms native to East Asia.
122
Shinjo
Fish/ seafood cake or mixture.
123
Shiitake
An edible mushroom native to east Asia
124
Son-In-Law Egg
Twice cooked egg. First poached, then deep fried.
125
Sous Vide
A method of cooking food sealed in airtight plastic bags in a water bath for longer than normal cooking times at lower temperature.
126
Soy Beans
A species of legume native to East Asia, widely grown for its edible bean which has numerous uses. The plant is classed as an oilseed rather than a pulse.
127
Sriracha Sauce
A hot chili sauce originating from Thailand, a paste of chili peppers, distilled vinegar, garlic, sugar and salt.
128
Shiso
A strong, medicinal flavoured herb related to basil and mint, also known as perilla. Red and Green leaf varieties, with no perceivable taste difference.
129
Smoked Potato Cream
Cream that has been smoked then added to mash potato.
130
Sorrel
Green, leafy delicate herb with the sharpness and freshness of lemon.
131
Soufflé
A lightly baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savoury main dish or sweetened as a dessert.
132
Soused
To steep in liquid, pickle.
133
Stockyards
Producers located at Darling Downs in Queensland, stockyard beef has become a very important supplier of long fed wagyu beef to Victoria's meat.
134
Swedes
With its creamy-purple skin and rounded shape swede is a popular root vegetable. It has an attractive pale orange-yellow coloured flesh with a bittersweet, mustardy flavour.
135
Sweetbreads
Thymus gland of calves, offal, liver, kidneys, brain.
