HTM 470
Terms
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- A la broche
- Cooked over a flame on a skewer.
- A la carte
- A list of food items each priced separately.
- A la Provencale
- A dish prepared with olive oil
- Acidulate
- To give a dish or liquid a slightly acidic
- Aging
- A process for tenderizing meats by keeping them at a temperature between 00C and 20C for a period of time. This allows enzymes to break down the tough connective tissues.
- Aïoli
- Garlic mayonnaise originating from the south of France to be eaten with hot and cold boiled vegetables
- Al dente
- Italian term meaning "to the tooth".
- Allemande
- A white sauce that contains egg yolk.
- Amandine
- Garnished or prepared with almonds.
- Antipasto
- Italian cold appetizer.
- Au four
- In the oven.
- Au gratin
- A way of covering a dish with cheese and breadcrumbs to obtain a brown crust in the oven.
- Au jus
- Served with natural juice.
- Au lait
- Served with milk.
- Baine marie
- A container placed in heated water to gently warm the food within. A baine marie is traditionally used for preparing delicate items such as custards
- Balsamic vinegar
- Italian vinegar produced from boiled grape juice which is fermented
- Bard
- To wrap meat (particularly chicken and lean meats) with bacon or salted pork while roasting
- Baste
- To pour
- Batter
- A liquid dough thin enough to pour.
- Beat
- Stir thoroughly and vigorously.
- Béchamel
- A white sauce that is usually made with milk and cream.
- Beurre manié
- A thickening agent for sauces where equal amounts of soft butter and cake flour are mixed to a paste and gradually added to a hot liquid. Sauces
- Biodynamic
- Food products produced by an advanced organic farming method. No growth hormones
- Bisque
- A thick and rich creamy soup
- Blend
- To mix thoroughly.
- Bouchee
- A small patty of creamed meat or fish
- Bouillabaisse
- Fish stew.
- Bouillon
- Reduced meat stock.
- Bouquet Garni
- A small bundle of herbs used to enhance the flavor of a soup or stew. Any herbs may be used but the most common combination is bay leaf
- Braise
- A technique of cooking in which meat or vegetables are first browned
- Brider
- To tie poultry or meat.
- Brioche
- A roll made of light sweet dough.
- Brochette
- Cubes of meat on a skewer
- Brown
- To cook quickly over high heat thus causing the surface to become brown while retaining a moist interior.
- Butterfly
- To slit a piece of food in half horizontally
- Canard
- Duck.
- Candying
- Cooking fruits or vegetables in a heavy sweet syrup.
- Cannellini Bean
- A large white Italian kidney bean used to add flavor to soups and stews.
- Canola Oil
- The common term for rapeseed oil. Popular because of its low saturated fat content
- Caramelise
- Slowly cooking sugar (or a sugar-heavy food) over low heat in order to convert the sugar into caramel.
- Carpaccio
- A dish made by thinly slicing
- Carre
- Rack or Best End of lamb or veal.
- Casserole
- A fire-proof cooking dish.
- Caul fat
- Caul fat surrounds the pig's intestines and is used for either wrapping meat or pig's trotters or for encasing a pate or terrine during baking.
- Chantilly
- Served or prepared with whipped cream.
- Chateaubriand
- Double steak cut from the centre of the beef fillet.
- Chermoula
- A marinating paste made with herbs and spices such as coriander
- Chipolata
- Small sausage.
- Clotted cream
- A very thick
- Coddle
- To simmer or cook at a temperature just below the boiling point for a brief period.
- Cold smoked
- A way of preserving food (mainly meat or fish) by first soaking it in a heavy brine solution and then placing it in a smokehouse for one to five days at a temperature under 320C.
- Compote
- Stewed fruit.
- Coq au vin
- Chicken stewed in wine.
- Coulis
- A thick puree made with fruit as a sauce for desserts or with vegetables such as tomato.
- Crackling
- The crisp remains that are left behind after frying fat.
- Cream
- To blend or beat to the soft and smooth consistency of cream. Usually applied to fat and sugar.
- Croutons
- Small toasted cubes of bread.
- Crudités
- Raw vegetables either cut in slices or sticks
- Crush
- To press into very fine particles.
- Cryovac
- A type of plastic shrink wrap used to package foods to prevent the escape of flavors or aromas.
- Cube
- To cut food into 1 to 2 cm cubes.
- Curd
- The solid part of curdled milk used to make cheeses. Curd is also a generic term used to describe similar solid substances derived from coagulation such as tofu or fruit and dairy sauces.
- Curdle
- To cause milk or sauce to separate into solid and liquid.
- Cut in
- To mix together a dry ingredient such as flour and a solid fat like butter until they form into small particles. It can be done with a food processor or by hand.
- Dash
- A very small amount
- Deep fry
- To cook food by completely immersing in very hot fat.
- Deglaze
- To add a liquid (such as wine
- Degraisser
- To skim off the grease.
- Devilled
- A dish or sauce that is seasoned with a hot ingredient such as mustard or cayenne pepper.
- Dice
- To cut food into cubes smaller than 1cm.
- Dollop
- An imprecise measurement
- Drawn butter
- Melted butter.
- Dredge
- To lightly coat food (typically with flour
- Drippings
- The natural juices and fat that drips from roasted meats.
- Dry roast spices
- Spices are heated in a frying pan until fragrant (it takes about three minutes) and then cooled and ground or pounded. Use a mortar and pestle
- Du jour
- Of the day.
- Dusting
- To sprinkle with icing sugar or flour.
- Entree
- In Europe it means hors dóeuvres; in North America it means main course.
- Fillet
- Four steaks from a whole fillet
- Flake
- To break into small pieces with a fork.
- Fondant
- Sugar icing of thick liquid.
- Frangipani
- A filling for a tart comprising a mixture of ground almonds
- Frappe
- Iced.
- Free Range
- Animals which are farmed with full and free access to the outdoors. This term is used for animals which are outside during the day only. The term can apply to poultry
- Garni
- To garnish or decorate.
- Garnish
- To decorate food
- Gateau
- Cake.
- Glace
- Frozen or glazed.
- Glaze
- To coat food with a thin
- Gnocchi
- Dumplings from flour
- Goujon
- To cut into strips (approx 8cm x ½cm)
- Gratin
- To brown a dish with grated cheese or breadcrumbs in the oven or under the grill.
- Grease
- To rub or brush lightly with oil or fat.
- Griller
- To grill or broil.
- Halal
- This Arabic word means "lawful" and refers to all foods that Muslims are allowed to eat. In particular
- Haricot Blanc
- White beans.
- Harissa
- A very hot paste made with chili
- Hors d'oeuvers
- The first course or appetizer.
- Hot smoked
- A cooking technique that involves soaking food in a light brine solution and then placing it in a smokehouse for one to five hours at a temperature between 49-930C.
- Jardiniere
- Fresh mixed vegetables cut into small dice or julienne.
- Julienne
- To cut food into match-like sticks.
- Jus
- The natural juice of meat
- Knead
- To work dough using heel of hand with a pressing motion
- Kumera / Kumara
- Red sweet potatoes.
- Larder
- To insert strips of fat with a larding needle into lean meat.
- Lavish or lavash
- A thin
- Lemongrass
- An herb used a lot in South East Asian cooking. Use the tender pale leaves and the inner part of the root.
- Liaison
- Egg yolk or cream used to thicken soups and sauces.
- Line
- To cover the inside of a container with paper to aid in removing mixture.
- Marbling
- Term used for fat deposits within the muscles. Unlike intramuscular and subcutaneous fat
- Marinade
- Blends of liquids and flavorings used in marinating.
- Marinate
- To let food stand in a marinade to season and tenderize.
- Medallions
- Round pieces of meat.
- Melt
- To heat until liquefied.
- Mince
- To grind into very small pieces.
- Olive Oil
- Extra Virgin Olive Oil has a full
- Organic
- Food produced using feed or fertilizer of plant or animal origin
- Panettone
- Italian yeast dough.
- Panforte
- A specialty of Sienna
- Paprika
- Hungarian red pepper.
- Peel
- To strip away the outside covering.
- Petits Fours
- Small cakes dipped in icing and decorated.
- Pilaf
- A rice dish with or without meat.
- Poach
- To simmer gently in enough hot liquid to cover
- Puree
- A smooth paste made by putting foods through a sieve
- Quince glaze
- A sweet glaze made from quince paste used to flavor meats and pastries and also to give them a glossy appearance.
- Quince paste
- A sweet preserve made in Mediterranean countries from the quince fruit
- Ragout
- A rich brown stew of meat.
- Red-cooked
- A term used in Chinese cooking. Meat or poultry is cooked in dark soy sauce resulting in a deep
- Reduction
- To cook over a very high heat
- Resting
- Allowing cooked meat to rest after it has cooked to keep the meat from losing juices during carving.
- Rubbing-in
- A method of incorporating fat into flour
- Sauté
- Cooking by tossing in a small amount of hot fat.
- Score
- To mark foods with cuts to make food more attractive.
- Sear
- To brown meat quickly over high heat in hot fat.
- Seasoned flour
- Flour with salt and pepper added.
- Simmer
- To cook food gently in liquid that bubbles steadily
- Skim
- To remove a surface layer of impurities from liquid.
- Slivered
- Sliced in long
- Slow-roasting
- Cooking a roast of meat
- Slurry
- Corn flour and water mix used as a thickening agent.
- Smoke roasted
- A term used to describe foods which have been cooked using hot smoking techniques.
- Sorbet
- A water ice served between meals.
- Soubise
- A thick sauce with pureed onions stewed in butter.
- Soufflé
- A light sponge either sweet or savory.
- Sourdough
- A type of bread that has been leavened using wild yeasts and lactobacilli rather than the specific lab cultured yeasts of commercial breads. It may or may not be sour
- Spatchcock
- A technique for preparing poultry for the grill or barbecue so that it cooks evenly. The bird is split in half and the breast bone is flattened. The technique can be used on quails
- Stir-fry
- Refers to food cooked in a wok over high heat in a small amount of oil. The trick is not to let the wok cool down
- Stock
- A liquid containing flavors
- Tagine
- Tagines are Moroccan
- Tamarind
- The fruit of an African legume. The unripe fruits or the pulp of ripe pods have a sour to tart flavor and are used in cooking.
- Thicken
- To make a thick
- Toss
- To gently mix ingredients with a fork and spoon.
- Tournedos
- A small steak from the centre cut of the tenderloin (150g-200g)
- Truffled
- Foods that have been infused with truffle flavor. A truffle is a strongly flavored hypogee or underground mushroom
- Truss or vine tomatoes
- These are a much deeper red than other types of tomato with firm flesh and excellent flavor. They are allowed to ripen on the vine and are not induced to ripen with chemicals
- Veal glace
- A rich
- Verjuice
- The tart juice of unripe grapes. Add to sauces or use to deglaze roasting pans.
- Vine-ripened
- This refers to any fruit or vegetable picked from the plant when fully ripe. Although this gives the best flavor the fruit tends to be more perishable.
- Vongole
- Clams in Italian.
- Whip
- To beat rapidly