GLOSSARY OF CULINARY TERMS

alex standen

alex standen

24th January 2011

GLOSSARY OF CULINARY TERMS

not a recipe but a handy list of culinary terms i have put together to give to my sales team so they now what something is on a menu I've written them. if I have made mistakes please let me know and I will change or update the list, its for all of us to use

Ingredients

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Method

Rillettes A coarse, highly spiced spread made of meat, poultry or fish, in general served cold, as a spread with toast points, much like a pate.
Rillettes are made by cooking meat slowly in a lot of fat until it's very tender, shredding it, and then mixing in enough of the cooking fat to form a paste, which is served on sliced bread. Originally made of pork, rillettes (meaning plank) were traditionally made with fatty pork belly or pork shoulder. There are even seafood rillettes, including anchovy, tuna, and salmon versions. Though the fish is not actually cooked in the fat, it is blended with fat to form the characteristic paste-spread. The soft, smooth texture is a deciding factor in determining a good rillette dish.
Coq au vin - a classic French dish composed of pieces of chicken, mushrooms, onions, bacon and various herbs cooked together with red wine.
Bisque - A rich, creamy soup made from meat, vegetables, fish, or shellfish.
Piquillo (peppers) - A sweet, slightly piquant red pepper from Northern Spain. A Triangular shape and slightly curved point characterise this peppers.
Bouillabaisse - A highly seasoned seafood stew from Provence, (France) made with an assortment of fish and shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.
Beignet – Fritter
Gherkins – A variety of small, dark green cucumbers grown especially to make pickles.
Moussaka - Greek dish consisting of layers of ground lamb or beef and sliced aubergine topped with a cheese sauce and baked.
Napoletana Sauce A traditional tomato sauce with garlic, oregano and basil
Velouté - An extremely smooth creamy sauce of various stock bases thickened with a roux (flour and butter).
Quince Paste - Quince- Yellow skinned fruit that looks and tastes like a cross between an apple and a pear. It is s texture and flavour make it better cooked than raw. Its high pectin content makes it ideal for use in jams, jellies and preserves. Introduced to Latin America by the Spanish and/or Portuguese; looks like a large pear, but is hard and very sour; usually cooked with sugar, after which it becomes faint pink.
Éclair - An éclair is a delicate, individual pastry made with choux paste (choux paste, pâte à choux, cream puff pastry dough). The dough is piped from a pastry bag in an oblong or log shape on baking pans, and baked until it is crisp and hollow inside. It is either filled from a hole made in one end, or split lengthwise and filled. The filling is traditionally a vanilla pastry cream (crème pâtissière) or whipped cream, and usually topped with a chocolate fondant or confectioners’ glaze. Other fillings include coffee and rum flavored custard, fruit flavored fillings or chestnut purée, and the topping is usually flavored the same as the filling.
Calvados a dry apple brandy made in Calvados, which is in the Normandy region of Northern France
Confit de Vin – wine jelly
Bresaola Thinly sliced salt-cured, air dried beef, usually dressed with olive oil before serving.
Salsify A root vegetable with a delicate flavour.
Tart Tatin is an upside down apple tart characterized by its layer of caramelized sugar.
Devils on Horseback Prunes stuffed with mango chutney, wrapped with bacon rashers.
Hollandaise Sauce A rich creamy sauce made of butter, egg yolks, and lemon juice or vinegar.
Brioche - Rich yeast bread containing large amounts of eggs and butter from northern France.
Enoki Mushroom - Japanese mushroom, looks like cooked spaghetti topped with tiny button caps.
Parfait – A dessert made of cream, eggs, sugar, and flavouring frozen together and served in a tall glass.
Florentine (Florence style). Dishes prepared with spinach and a cream sauce.
Crostini - Small, thin slices of toasted bread, which are usually brushed with olive oil.
Tapenade – (Provence, France) -Thick paste made from, olives, olive oil, lemon juice, seasonings.
Waldorf Salad - Apples, lemon juice, raisins, celery, walnuts, mayonnaise, and sugar.
Lardon (bacon in French) Diced bacon that is blanched and fried
Pancetta - Italian style bacon, air dried, cured with salt and spices but not smoked.
Tuile French for "tile," a tuile is a thin, crisp biscuit that is placed over a rounded object (like a rolling pin) while still hot from the oven. Once cooled and stiff, the biscuit resembles a curved roof tile. The classic tuile is made with crushed almonds but the cookie can also be flavoured with orange, lemon, vanilla or other nuts.
Pannacotta Italian for "cooked cream" pannacotta is a light, silky egg custard, which is often flavoured with caramel. It's served cold, accompanied typically with fruit or chocolate sauce
Vacherin A A crisp, sweet meringue shell used as a serving vessel for fruit and ice cream.
Clafoutis a baked dessert composed of a layer of fresh fruit (or cheese) topped with a thick batter.
Tiramisu A dessert of cake infused with a liquid such as coffee or rum, layered with a rich cheese filling, and topped with grated chocolate.
Sole bonne femme a poached fish served with a sauce of white wine and lemon juice, and often garnished with small onions and mushrooms.
Jus French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Fondant Potato – Potatoes cooked in chicken stock and finished in the oven
Chateau Potato – “Turned” or shaped potatoes cooked with butter
Confit Potato – Potato cooked in goose or duck fat
Rosti – Onion and potato fried “cake”
Dauphinoise Potato – Sliced potatoes cooked with heavy cream and finished in the oven
Blini - Originally from Russia , these small, singular pancakes are made from buckwheat flour and white flour
Foie Gras - Fattened goose liver. The flavour is extraordinarily rich and the texture smooth.
Kofta - An Arabic dish, traditionally made with lamb mincemeat, coriander and spices.
Sauce Vièrge – Herb based vinaigrette, made from olive oil, garlic and lemon juice.
Vichyssoise - A soup made from potato, leek, stock and cream and served chilled with chopped chives.
Gravadlax - Traditional Scandinavian way or preparing dry-cured salmon with orange, dill, sugar, salt and pepper.