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Cooking Terms
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Acidify- To add acid such as vinegar, lemon or lime juice. Aerate- To add air, as in sifting flour. Aioli- A garlic mayonnaise made from eggs, garlic and olive oil. a la King- Usally chicken or turkey served in a cream sauce with mushrooms, pimiento, and green peppers. Al Dente- Italian cooking term meaning "to the tooth". Referring to pasta that is slightly chewy. Not overdone. Aromatic- Fragrant, as in herbs. Aspic- A savory gelatin that is made from meat vegetable or fish stock. Au Gratin- A dish such as potaotes au gratin which is covered with bread crumbs, butter, and cheese. Baste- To moisten meat with liquid (usually fat or juices from the meat) to keep it from drying out. Bechamel A rich sauce made from butter, flour and milk. Sometimes used as a base for preparing other sauces. Bisque- A thick, creamy soup made with shellfish. Blacken- Coating meat or fish with spices and herbs, then searing in a hot skillet. Blanch- Cooking food in boiling water and then placing in cold water to stop the cooking process. Helps to keep vegetables crisp and flavorful. Bouquet garni- A bundle of herbs tied in cheesecloth used to flavor soups and broths. Parsley, thyme and bay leaves are most commonly used. Braise- A method of browning meat and simmering in liquid for a long time. Brine- A salt water solution used in preserving and pickling. Broil- To cook below high heat as in oven broiling. Butterfly- Splitting meats or shrimp down the middle without cutting all the way through and spreading flat. Resembles a butterfly. Canape- An appetizer consisting of a cracker or small toasted bread which is spread with cheese or other toppings. Caramelize- 1. Topping with sugar and melting over high heat as in Creme Brulee. 2. Roasting fruits and vegetables until brown to release their natural sugar and giving them more flavor. Cassoulet- A slowly cooked French stew consisting of meat, white beans, potatoes and vegetables. Clarify- Straining liquid to make it clear. Cure- Using salt or smoke to preserve foods. Dash- A very small measurement of 1/8 teaspoon or less. Deglaze- After sauteing meat, liquid (commonly wine) is added to the pan to loosen bits of food. This usually becomes the base for a sauce. Demi-glace- A reduction of brown sauce and brown stock. Devein- To remove the vein from shrimp. Deviled- To make spicy, as in deviled eggs. Drawn Butter- Melted butter. Dredge- To coat with bread crumbs, flour, cormenal or sugar. Drippings- The remaining juices from cooking meat. Mostly used for basting and as a base for gravy. Egg wash- An egg beated with a small amount of water or milk. Emulsifier- A binding ingredient such as egg yolks. En croute- Enclosed in a crust. |
Fat back- Pork fat that is used to make lard. Flambe- Flaming food by sprinkling with liquor and igniting. Flan- A round pastry tart with filling. Foie gras- The liver of ducks and geese used to make pate. Fold in- Mixing food gently to retain air by turning from bottom to top with a spatula. Fondant- Soft candy made from sugar paste. Fondue- Melted cheese or chocolate used for dipping. Fool- A dessert consisting of pureed fruit and whipped cream which is served cold. Fricassee- Stewing pieces of meat or chicken in gravy. Fritter- Fried, small pieces of batter, sometimes filled such as apple fritters or oyster fritters. Ganache- Creamy frosting made with semi-sweet chocolate and cream. Glaze- A savory or sweet coating. Goulash- A meat stew containing paprika. Gumbo- A stew containing okra. Hash- Browned chopped meat or potatoes as in corned beef hash or hash browns. Hollandaise- A sauce made of egg, oil (or butter) and lemon juice. Hummus- A thick dip consisting of chickpeas, oil, tahini, lemon juice and garlic. Hushpuppy- A cornmeal ball mixed with scallions and deep fried. Infuse- A method of extracting flavors as in making tea. Jambalaya- A Cajun rice dish containing a variety of meats, vegetables, and seasonings. Jerk- An island spice mixture used for marinating or as a dry rub for meat. Jerky- Thin strips of meat (usually beef) that are salted and dried. Julienne- Vegetables that are cut into thin strips. Langostino- A Spanish word for a crawfish or prawn. Leavener- An agent added to dough to lighten the texture such as baking powder, baking soda and yeast. Marzipan- A confection consisting of ground almonds or almond paste, sugar ans egg whites. Mainly used for decorating cakes and making fruit and vegetable shaped candies. Mole- A thick Mexican sauce made of chiles. Mornay sauce- A cream sauce containing cheese. Muffuletta- Popular New Orleans sandwich made with cold cuts and olive salad. Nicoise- Meaning cooked in the style of Nice using garlic potatoes, green beans and olives. Nouvelle cuisine- Contemporary French cooking made with lighter ingredients than traditional dishes. Oyster sauce- A Chinese seasoning made from oysters. Paella- Spanish dish of saffron flavored rice, vegetables and a variety of meats and shellfish. Pain- French for bread. Pancetta- Italian bacon cured with salt and spices, not smoked. Pate- A spread made of ground liver and seasonings. |
Phyllo- Very thin sheets of pastry dough used in Greek cooking. Pinch- A very small amount of a dry ingredient equaling about 1/16 of a teaspoon. Poach- To cook in liquid. Puree- Strained or blended food. Quesadilla- A flour tortilla filled with a savory filling. Ragout- A stew containing meat or fish and sometimes vegetables. Ratatouille- Sauteed or stewed vegetables with garlic and herbs. Remoulade- A cold sauce made with mayonnaise, herbs, mustard and capers. Render- Slow cooking meat to extract fat. Risotto- An Italian rice dish containing cheese. Roulade- A thin slice of meat rolled around a filling. Roux- A flour and butter mixture used to thicken soups, stews and gravies. Sauerbraten- A German term for sweet/sour roast beef. Often served with noodles or dumplings. Saute- To cook in food in fat, briefly over high heat. Scald- Heating milk almost to the boiling point. Scampi- Shrimp and garlic sauteed in butter sauce. Sear- To brown meat quickly over high heat in order to seal in the juices. Simmer- Cooking liquid just below the boiling point. Souffle- A light and fluffy dish served hot from the oven, consisting of egg yolks and stiffly beated egg whites. Cheese and chocolate are common variations. Stock- A base for soup which is made from cooking meats, seafood and/or vegetables in water and straining the liquid.. Table D'Hote- A complete, several course meal for a fixed price. Tapenade- A spread containg pureed black olives and capers. Tempura- A Japanese cooking method for deep frying batter dipped seafood and vegetables.. Torte- A very rich cake whick contains many eggs, sugar, and nuts, but little flour. Tournedo- A slice of beef fillet which is sometimes wrapped in bacon and served with a sauce. Trifle- A layered dessert made with ladyfingers or spongecake and topped with whipped cream. Fillings can include, fresh fruit, chocolate, nuts or custard. Truffle- A tuber grown in southwestern Europe used to flavor foods. They are picked in the wild, usually growing under trees, and are very expensive. Also a rich, creamy chocolate. Truss- Tying the wings and legs of poultry together before cooking. Until set- Referring to the firmness of custards, gelatins, and puddings Veronique- Prepared with white seedless grapes. Vichyssoise- A cold, creamy potato and leek soup. Vinaigrette- A vinegar based sauce which is sometimes combined with oil and seasonings. Commonly used as a salad dressing. Wasabi- A Japanese style horsradish usually served with sushi. Yakitori- Japanese skewered chicken and vegetables. Zest- Grated peel from the outer covering of a citrus fruit. |
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