A fan-shaped mushroom that has white flesh and a grayish-brown exterior. Some versions add gremolata at the very end of cooking or sprinkled over the top. A mixture of vegetables or meats topped with sauce. Morels possess a wonderful earthy flavor, making them good candidates for soups, sauces, and fillings. A very fine julienne of vegetables usually associated with leafy herbs, lettuces, or greens. Served best with chunky sauces, and salads requiring pasta that will hold sauces and dressings. This cream may then be poured into molds, or used as a filling cakes or pastries. Covering food with breadcrumbs and/or cheese to bake or broil until golden brown. Excellent when freshly ground. The word is most commonly associated with dishes containing spinach and sometimes a cream sauce. Differentiating from natural syrups, this term refers to a solution of sugar and water. Hyssop adds intrigue to salads, fruit dishes, soups and stews. A thin, round, at wafer made from rice, potatoes, and/or various lentil flours. fish common on the coast of Cadiz, most often prepared a la rotena (in the style of Rota) with peppers, tomato, and potato. Spanish term for a dish relating to grilled or containing meat. Lemon zest, fruit preserves or puree may also be swirled into the cream. This is generally applied to tough cuts of meat that require long periods of cooking. This is all bound with bechamel sauce and cooked au gratin. The different varieties range from mild to extremely bitter. A large edible seaweed used in Japanese cooking. The sauce is enriched with a liaison of cream and egg yolks. If youre going to be a chef or any kind of professional in the food world, you need to know the terminology of cooking and baking. Literally translated as English soup, this Italian dish is, in fact, a refrigerated dessert similar to the British favorite, trifle. A French term for a type of doughnut. This is common in Provence, where it is served with croutons and raw vegetables to dip. Dried sugarcane juice, same meaning as gur. Similar to this is fondue Chinois where the hot oil is replaced by a rich chicken or meat broth. Another type of sweet, short crust dough. Alternatively, the food can be pushed through a colander. The mixture is cooked for a brief time to remove the raw taste of the starch from the flour. Pasta sauce made with black olives and Capers. Called a chilaca in its fresh form. Bread crumbs and cheese are often sprinkled on top of these dishes to help form the crust. A French term for stew made of meat, fish, or vegetables. Often combined with rice or onion. It is also used to flavor certain liqueurs such as Chartreuse. This is a powdered spice mixture, used in Arabic and north African cooking, with a sweet and pungent flavor. A steak cut from the rib section of beef. These may also be made of fish or vegetables. A flavorful corn husk stuffed with chicken or shredded beef. a large, deep pot that is covered with a tight fitting lid, Chopped shallots and mushrooms seasoned, cooked in butter, Choux pastry baked in the size of thick fingers, then filled with cream. Cream is defined by its varying amounts of butterfat content. Mutton or lamb; the saddle with legs attached. This may be flavored in many ways, for fish, vegetables, and poultry dishes. An intense raisin-flavored fortified Spanish wine, generally served as a dessert wine or between meals. A collection of commercially available dried herbs. A pate-like dish made of the skin of a small animal, most often chicken or duck, which is stuffed with a forcemeat of this animal. to fry julienne vegetables in hot oil until crisp. Wide, hollow, tubular pasta. This is a custard made of milk and eggs. Bavarian cream is often flavored with fruit purees or alcohol. The stew is served over toast, garnished with crayfish and fried eggs. Larding with vegetables gives the meat a contrast of color plus the addition of flavor. Oyster mushrooms, which have a softened flavor when cooked, are also a pleasant addition to casseroles, soups, or stir-fried dishes. A basic olive oil for frying, Very spice relish from the cuisine of India and the Caribbean Islands. to heat a liquid just below boiling with bubbles around the edges, very young onions picked when beds of onions need to be thinned. to partially cook food before final cooking process, to heat an oven (or sometimes a pan) to a recommended temperature before cooking in it, using steam under a locked lid to produce high temperatures to accomplish a fast cooking time. Anyone just starting to learn their way around a kitchen will do well to know what these Finnan Haddie is most often used, but smoked sturgeon or salmon are excellent substitutes. Is a Professional Culinary Program Right for You? This is the foundation of all of the brown sauces. A large bowl used for noodle and rice dishes; dishes that are prefixed or suffixed with don are served in this type of bowl. Neapolitan-style; typically implies the use of rich tomato sauce. heating wine, cider, or juices with spices, citrus and sugar. In French cookery this is a powder or paste made of caramelized almonds and/or hazelnuts. Cooked in the oven in a way that forms form a crust on the surface. Deep-fried pork cutlet with cooked vegetables and egg served over a bed of rice. An aromatic broth made for use in soups and sauces. This spice, used to flavor savory dishes, has the aroma and taste of cinnamon cloves, nutmeg, and pepper. Whipped egg whites to which sugar has been added to form a stiff paste. A dough comprised of many alternating layers of butter and pastry. This is similar to curry powder, containing coriander, chiles, cinnamon, nutmeg, saffron, and garlic. A cream made with pastry cream lightened with whipped cream and stabilized with gelatin. Italian term describing a dish cooked in the oven. Vegetables are cooked in the stew and rice and beans are served on the side. A French word that describes a method for cooking foods in a shallow pan using high heat. Literally meaning Japanese-style food, this comprehensive term refers to any Japanese dish that reflects the uniqueness, creativity, and diversity of the cuisine. Considered the true artichoke, the globe artichoke is cultivated mainly in Californias mid-coastal region. Brown lentils, the most popular variety and high in protein, are used in a wide number of food dishes, such as soups and stews. Feni is usually distilled by locals in a disorganized fashion, akin to moonshine in the United States. 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. a chocolate coating made with chocolate, egg yolks and heavy cream; used as filling for truffles and coating for pies and other desserts, garlic shrimp fried in garlic and hot peppers. The taste is similar to that of scallops. Hot, peppery dried red berries that are roasted and ground to produce a pungent and aromatic seasoning. Basic milk sauce(white); one of the five mother sauces. These dishes include a wide selection of fried and steamed dumplings, as well as, various other sweet and savory items. Literally warm spices; a blend of spices used to flavor dishes. Popular Cataln dish of white beans and grilled sausage. Round or bias-rond cuts, varied diameter or thickness. It lends an earthy taste to foods, are used in several rice dishes including Bacalao a la Vizcaino. A sweet spicy mixture of candied and fresh fruits, wine, spices, and beef fat. Fried bread crumbs with garlic, chopped panceta, tocino, red pepper. This elaborate Indian dish, made from spiced saffron, is cooked with lamb, chicken, or vegetables. Pure olive oils are those which have been extracted by heat. Olive oil becomes rancid very easily, more so when exposed to heat or light. This is the most basic of the egg and oil emulsified sauces. You can unsubscribe at any time or request removal of street address, phone number, email address via Escoffier website. The meat is first salted to remove moisture. Catalan tapa: bread or toast rubbed with olive oil and fresh crushed tomato. Yet, some restaurants are using the term to describe a more tender cut of meat that is poached in a rich broth. This may contain any number of vegetables, but for authenticity, meat is never added. A poisonous blowfish considered a delicacy. A pasta made from semolina (which itself is a flour made from Durum wheat).The name couscous also refers to the famous Maghreb dish in which semolina or cracked wheat is steamed in the perforated top part of a special pot called a couscoussiere, while chunks of meat (usually chicken or lamb), various vegetables, chickpeas and raisins simmer in the bottom part. It comes in fresh, smoked, or cured versions. Sometimes topped with nuts. The pancreas is also considered a sweetbread, but its taste and texture is inferior to that of the thymus gland. A traditional Italian vegetable sauce made with tomatoes, onions, olive oil, and garlic. Its high pectin content make it ideal for use in jams, jellies, and preserves. The only consistent ingredients among all of the jambalaya recipes are rice, tomatoes, peppers, and onions. A green salad typically served with avocado and ginger dressing. Cone shaped dumplings made from rice flour. Dutch process cocoa has been treated with alkali to give a darker appearance and less bitter taste. The action of mashing a food until it has a thick, smooth consistency; usually done by a blender or food processor. (b)small potato balls. A dish in which food is cooked and served. Other ingredients may include potatoes, beans, meat or sausage. Often this mix is stretched with herb or flower sprigs and bitter greens. An aromatic spice made from the dried berry of the West Indian allspice tree. It may also contain lamb or chicken. Both savory and sweet foods are set in aspic. These are very dirty mushrooms and must be cleaned carefully. The dish is rumored to have been named for the dish served to General Bonaparte after his army s defeat of the Austrians in the battle of Marengo. Foods cooked in the style of Burgundy. Paan, which acts as a breath-freshener, digestive, antacid, and carminative, is eaten after a meal. Other common sauces are salsa verde and mayonnaise. Low perennial herb with acid leaves. Sometimes called au jus, although the term means with juice.. A butter-rich cookie from Scotland, often seasoned with lemon, cinnamon, ginger, almonds, and cumin. Short, triangular, hollow pasta used with thick sauces. Dextrose, maltose, or glucose obtained by converting starch with acids. Made by slowly melting butter, skimming the foam, and saving the remaining golden liquid. The sauce is made from soybean flour, chiles, red beans, and many other spices. Typically stuffed with spiced mashed vegetables. Almond paste is sometimes layered underneath the raspberry jam. Sauteed Japanese noodles with shrimp and vegetables. The process of thickening a sauce, soup, or stew. Delicately flavored rice, sauteed in ghee and flavored with cumin and cloves. A thick, spicy sauce made from fermented soybeans, red chili peppers, vinegar, starch, salt, and garlic. It is made with a wine and vinegar reduction flavored with tarragon. Spine, specifically refers to fish bones or thorns. a water ice served between meals to stimulate appetite. An English dessert comprised mainly of whipped cream sweetened with sugar and flavored with sherry, brandy, or cointreau. small particles of oil or another liquid suspended in the other (e.g. Striped jack fish. Small rings of pasta stuffed with cheese, meat, or vegetables; generally found in soup, but sometimes served with a sauce. A ruffled-leafed green vegetable that is a member of the cabbage family. A pasta sauce originally consisting of butter, cream, and the finest parmesan cheese available. Served as an appetizer. A dessert made by dissolving unflavored gelatin in milk, then whisking the milk into sweetened heavy cream. This popular after dinner treat is served in bite-sized pieces. liquefied eggs; beaten eggs with milk or water sometimes added; used in the breading process, in sealing pieces of dough and to coat some baked goods for a shiny look when baked. A French term for any dish with almonds. The whole dish is served with cornichons, pickled onions and a variation of chutney called mostarda di Cremona. It is similar to brioche, though less rich, and flavored with currants or golden raisins and almonds. A thick, smooth, dark green leaf. Though the two are related, culantro has a larger leaf and is usually used cooked. Poached peach halves are served with vanilla ice cream and topped with fresh raspberry sauce. It adds a distinctive flavor to salad dressings and is used in dishes where strong flavored oil is needed. The quintessential Mediterranean herb, and widely used in Italian kitchens. After drying (when it becomes a pasilla) it changes to a blackish-brown. A risen flatbread made from unbleached white flour, yogurt, and water dough. A rich Flemish stew with chicken or fish and assorted vegetables. It is made with rum sprinkled slices of sponge cake layered with a rich custard or whipped cream (or both) and candied fruit or toasted almonds (or both). to cook in a very small amount of fat over low heat (sometimes covered) without browning to release flavors and moisture. Squid; the body is usually served raw and the tentacles are usually toasted on a bed of rice. This red, crunchy fish is often served as part of Maki Sushi and Nigiri Sushi. Chayote may be eaten raw or cooked as you would any summer squash. An Italian stew consisting of various cuts of meat, including zampone, boiled in a rich broth with vegetables. Large Mexican sandwich rolls often filled with generous servings. This practice is less popular now, but good companions to the confit are lentils or bitter green salads to balance the richness of the meat. A popular blend of ancient spices consisting of ground star anise, cloves, cinnamon, fennel seeds and Szechuan peppercorns. Ie: school cafeterias, banquets, employee dining rooms. Spicy meat, marinated in garam masala (cumin, mustard seeds, ginger, onion, garlic, cinnamon, and cloves), then cooked in vinegar, mustard oil, and red pepper. The name for potato puree that is enriched with cream, then piped into decorative shapes and browned in the oven. Without the pork skin, this makes a perfect vegetarian soup. A mild-flavored member of the parsley family, this aromatic herb has curly, dark green leaves with an elusive anise flavor. This applies primarily to vegetables so as to reduce their final cooking time. A Middle Eastern specialty consisting of small, deep-fried croquettes or balls made of highly spiced, ground chickpeas. An Italian mixed fried platter, similar to the Japanese tempura platter. A thin stringy fried snack made from gram flour. Another name for this is nam pla. Small center cut from the tenderloin of beef. called Awabi in Japanese cuisine and Loco in South American cuisine. Referred to as broccoli raab in the United States. Can be used as cooking fat, or rendered to produce lard. It gives a distinctive pink color to hams and bacon. You understand that these calls may be generated using an automated technology. It is served chilled as an accompaniment to cold meat, fish and shellfish. The most popular types are carrot, pistachio, and mango. Thin sheets of dough which are filled with meat, seafood, or vegetables and rolled into logs. Caviar should be served as simply as possible. A cornmeal dish that is generally enriched with eggs, butter, cream, or cheese. A specialty of the town of Modena in northern Italy, this consists of a hollowed and stuffed pig trotter which is poached and served as a part of a traditional bollito misto. Air fry: To cook in a quick-heating countertop convection oven. This yellow-skinned fruit looks and tastes like a cross between an apple and a pear. This sauce is used on meat and fish and can even be adjusted to make a unique vinaigrette. A stew consisting of a single piece of meat such as a shoulder or joint. It is made of a very odd assortment of ingredients including anchovies, tamarind, vinegar, molasses, and cloves. Also called zabaglione. After it has aged, it has a piquant, salty flavor and is usually used for grating and cooking. During this aging period the meat develops a new flavor, completely different from its original state. A Bengali form of the puffed deep-fried bread puri. An herb grown in Latin America. A ring-shaped cake made of a rich yeast dough, soaked with a rum syrup, and filled with pastry or whipped cream. It is a unique grain in that it serves as a complete protein containing essential amino acids. 1-833-443-0618, 637 South Broadway, Suite H Cooking Terms and Definitions - Young Women's Health A cold vegetable soup served throughout all of the Spanish countries. Look under the definition for garam masala for more information. big pipes; this hollow cylindrical pasta is stu#ed and baked. Unlike sushi, it is usually prepared without rice. The Complete Glossary of Cooking Terms for the Culinary The term may also be used to describe sauces that have had whipped cream folded into them. In the style of, (ex., a la Francaise =in the style of France), A list of food items each priced separately, Cooked with white wine, onions, and tomatoes, Broiled on a hot surface, especially fish, shellfish, and meat, Deep-fried in a light batter especially calemares, hake or merluza, Spicy and strong Indian pickles made from vegetables, mango, lime, and green chilies. Its unique sweetness makes it ideal for desserts. An Italian custard made with egg yolks and wine or juices, which are beaten vigorously over hot water to form a rich, creamy dessert. Shell in Spanish. These wraps, available in either round or triangular form, can be used as a vegetarian substitute for egg roll skins since it does not contain eggs. A Mexican dish consisting of a batter-fried, cheese stuffed, pablano chili pepper. A typically substitute for Wasabi in Nigiri, Katsuo, and Aji dishes. An unleavened whole-wheat flatbread usually around 4 inches in diameter. It is a classic accompaniment to bollito misto. This was a practice in villages when a communal pot was used to cook food. A bechamel sauce with Gruyere cheese, sometimes enriched with egg yolks. Mortar, usually used for crushing spices, garlic, or herbs. to cook directly over a heat source on metal racks. There are also imitation vanilla flavorings using synthetically produced vanillin. It is a Dutch version of an Indonesian meal consisting of hot rice accompanied by several (sometimes 20 or 40) small, well-seasoned side dishes of seafoods, meats, vegetables, fruits, sauces, condiments, etc. Japanese shad, gizzard shad, or young punctatus, Gelatinous cheeks of hake, cod, (Basque). The pizza is then topped with black olives and anchovies. A Spanish dish of raw fish, scallops, or shrimp marinated in citrus juices until the flesh becomes cooked. Originally a corn masa empanada filled with meat then deep fried. A mixture of vegetables, meat, and fish are dipped in a light batter and quickly deep fried to prevent a saturation of grease into the food. This term may also be used to mean the shop in which these products are sold. Although this bread is best eaten warm on the day of baking, it makes fine Crostini, (Italian open sandwiches made on thin slices of toast) the next day. The Sushi-bar term that refers to the fish topping in Nigiri Sushi. Made with maida, or white flour. A flat ribbon pasta, narrower than tagliatelle, measuring approximately 3mm across. A spicy condiment served with Chinese appetizers. A sauce made of Basil, Garlic, Olive oil, Pignoli, and Parmesan cheese often served over pasta. They are often piped around the rim of a platter onto which a roast or whole fish may be served.
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