Appetizers

 

Forcemeat

Sausages

LARDER - Culinary Terms.

 LARDER - Culinary Terms.

 

 

1.  Al dente: Firm not soft or mushy, to the bite, refers mainly to vegetables and pasta. Italian expression “to the tooth”. Correct degree of cooking pasta and vegetables.

 

2.     Antioxidants: Fats can be protected against the rapid development of rancidity by the addition of antioxidants and has become an important commercial practice. Some of the important antioxidants are:

B.H.A. - Butylated hydroxyanisole.

B.H.T. - Butylated hydroxytolune.

T.B.H.Q

 

3.     Antipasta: Italian hors d’oeuvres.

 

4.     Attereau: - A hot hors d’oeuvre consisting of various raw or cooked ingredients that are threaded on to a skewer, dipped in a reduced sauce, coated with breadcrumbs and fried.

 

*The name attereau is also given to Burgundian specialty consisting of minced meat and ground liver and neck of pork, wrapped in a caul, shaped like large balls, they are baked in an earthenware dish and served cold.

 

*May also be a hot dessert made with fruit and pastry, dipped in custard mixture, coated with breadcrumbs and deep- fried.

 

5.     Avgolemono: Greek soup made from chicken stock, egg and lemon juice.

 

6.  Aspic: Many authors believe this word was derived from “ASP” a serpent whose icy coldness recalls that of a jelly or from the Greek word “Aspis” which means a shield. It is reduced clarified stock to the point of a jelly so that it solidifies when cold.

 

7.   Bagna cauda: A hot dip made of pounded garlic and anchovy fillets, which is a specialty of Piedmont, in northern Italy. It is a festival dish dating back to the 16th century and is served like a fondue- not as a meal but as a snack.

 

8.     Baked Alaska: A classical dessert consisting of ice cream on a sponge cake base, covered with meringue and browned in an oven.

 

9.  Balsamic Vinegar: It is vinegar made of fermentation of specially cultivated grapes and acidification for at least one year. The vinegar produced is than reduced on slow heat to half or one third of its original volume. The vinegar takes its name from “balsamic” meaning health giving. It is a traditional product of the province of Modena in Italy and is the authentic standard authorizer.

 

10.  Barding: Thin slices of pork or bacon fat, which are placed around Joints of meat, poultry or game birds, before roasting to prevent them from drying out in the heat of the oven. Bards is also as lining for Pates or piecrusts, which is removed before serving.

11.  Ballonttine: A hot or cold dish based on meat, poultry, game birds or fish and covered in aspic. The flesh is boned, stuffed, rolled and tied up with a string, usually wrapped in muslin cloth then braised or poached.

 

12.  Barquette: A small boat shaped tart made of short crust pastry or puff pastry (blind baked) and then filled with savoury or sweet filling.

 

13.  Baste/ Basting: A term for lightly moistening of food like meat/fish with melted fat or cooking juices, which is being cooked in an oven or in a pot or under a grill. The process may be repeated several times till the food is cooked.

 

14.  Beurre Manie: Equal parts of uncooked/ raw butter and refined flour mixed together to a smooth paste.

 

15.  Beurre Noir: Butter heated till dark brown and flavoured with vinegar.

 

16.  Beurre Noisette: Butter heated till light brown and flavoured with vinegar.

 

17.  Bitoke: A dish made with minced lean beef meat moulded into a flat, oval or round shape. Russian emigrants introduced the dish into French cookery.

 

18.  Black Pudding: A savoury sausage made of pig’s blood and fat stuffed in a casing. Black pudding is either Fried or grilled and is traditionally served with apples or mashed potatoes. It is said that Aphtonite, a cook of ancient Greek, invented the dish.

 

19.  Blinis: A small thick savoury pancake made with leavened batter that contains both wheat flour and buckwheat flour. Bilinis are served as an accompaniment to caviar and smoked fish along with soured cream and melted butter

 

20.  Bombe glacée: It is a spherical frozen dessert made of egg yolk, milk & cream and enriched with various ingredients. The dessert was named after the spherical mould in which it was made. Traditionally bombe moulds are filled with two different mixtures and is served with crystallized fruits, jam, nuts, whipped cream, etc.

 

21.  Botvinya: A cold sweet and sour soup from Russia made from beetroot leaves, spinach and sorrel. It is garnished with cucumber and small pieces of fish.

 

22.  Bratwurst: A German uncured sausage made of pork meat or veal or beef.

 

23.  Brochette: A skewer made of cast iron or Stainless steel on which pieces of meat; vegetables, etc. are cooked over charcoal or under a grill. Dishes cooked in this way are also known as brochette.

 

24.  Caillette: A small flat sausage of France made up of minced pork meat and green vegetables baked in an oven. Sausages are eaten hot or cold.

 

25. Caldo Verde: A Portuguese national soup made with olive oil, potatoes and cabbage. It is garnished with slices of garlic, sausage and is served with maize bread and red wine.

 

26.  Carbonade: A Flemish specialty made of slices of beef that are browned and then cooked with onions and beer. The name is also given to broiled pork chops as well as to certain beef stews with red wine prepared in south of France.

 

27.  Carotene: Orange pigment found in orange/yellow coloured fruits and vegetables.

 

28.  Caul also known as crépine in French: A thin membrane veined with fat that encloses the stomach of animals, e.g. Pig. The caul is soaked in water to soften it and make it easier to handle. It is used to wrap meat to produce a type of sausage known as Crépinettes.

 

29.  Chapelure: Dried breadcrumbs.

 

30.  Chaudfroid: It is a French term that translates literally to “hot-cold’.  The word chaud-froid is aword that has two meanings viz. it is referred to a dish make of meat, poultry, fish or game which is then cooled and coated with a jelly sauce made from its cooking liquid.

Chaud- froid word is also used to describe the sauce made of veloute and thickened with gelatin.

 

31.  Choucroute or Sauerkraut: A German dish made of fermented cabbage. The Cabbage is preserved in brine and vinegar.

 

32.  Chemise: A French culinary term meaning to coat or line the bottom and sides of a mould with something to prevent the food from sticking to the container and enabling it to be turned out easily.

 

33.  Chorizo: A long dry Spanish sausage flavoured with red pepper and garlic. The best-known chorizo is from Jabugo in Andalusia. Chorizo is used in stews, cocido or paella.

 

34.  Chowder: A term used for American cream soup made from fish/shellfish and vegetables usually containing milk and mashed potatoes and served with cream crackers and cheese, the most famous being “clam chowder”.

 

35.  Chiplota: A small, fresh sausage about 2 cm. in diameter made with medium or coarsely chopped meat enclosed in natural sheep’s intestine. It may be eaten as fried or grilled.

 

36. Chiplota garnish: The garnish used for game, poultry, meat or eggs, consisting of braised chestnuts, pearl onions, glazed carrot, sautéed mushrooms, bacon and fried chipolata sausages.

 

37.  Chiodnik: A chilled cold soup made with sorrel, beetroot leaves and cucumber puree, thickened with wheat semolina, flavoured with fennel and tarragon and garnished with various ingredients such as hard boiled eggs, crayfish and freshly diced cucumber. It is a traditional soup of Poland, and Ukraine.

 

38.  Chinoise/ China Cap: A conical strainer with a handle.

 

39.  Clamart: A dish that include green peas either whole or in a purée form.

 

40.  Clear meat: A mixture of ground meat, egg white, vinegar and other flavouring ingredients used to clarify consommé.

 

41.  Colle: A French term for gelatin, which has been softened in water, ready to dissolve. The term is also applied to melted aspic.

 

42.  Concorde: A garnish for large joints of meat, consisting of creamed potatoes, trimmed and glazed carrots and peas sautéed in butter.

 

43.  Confit: A piece of pork, goose, duck or turkey cooked slowly over a period of time in its own juice to preserve it. Literal meaning of Confit is ‘”to preserve”.

 

44. Contre fillet or faux fillet of tenderloin: Part of beef sirloin, which has been deboned and trimmed.

 

45.  Coppa: Italian charcuterie made by deboning and trimming loin of pork, seasoning and marinating it with garlic and red wine. It is then rolled out and tied in a section of gut. The Coppa is first braised and eaten before it dries out and becomes hard. The word means “nape of the neck”.

 

46.  Coulis: A thick puree made of cooked and seasoned shellfish, vegetables or fruits. It may be used to enhance the flavour of a sauce, it may, itself, be used as a sauce or it may be used as an ingredient in a soup e.g. Bisques.

 

47.  Crème fraiche: A Fresh cream to which lactic acid bacteria culture has been added, which thickens the cream and gives it a slightly sharp but not sour flavour.

 

48.  Cromesqui or Kromesky or Kromeskies: A hot hors-d’oeuvre of Polish origin, which is made by binding minced meat/ Salpicon with a thick sauce. These are then wrapped in a thin savoury pancake or caul or bacon before being dipped in batter and deep fried. They may also be made with a sweet salpicon.

 

49.  Salpicon: It is a dish of one or more ingredients diced/ minced together and combined with a sauce or liquid.

 

50. Croquembouche: A decorative cone shaped dessert made of caramel dipped profitroles. The dessert is usually placed on a base of nougat.

 

51.  Darne: A thick, transverse slice of a large round fish cut on the bone. e.g. salmon or tuna.

 

52.  Daube: A method of braising meat/fish/vegetable/mushroom in red wine stock, the name is derived from Spanish word “en daube‟(to braise).

 

53.  Dégorger: A French term, referred to soaking of meat or fish, etc, in cold water to eliminate impurities. It also means sprinkling certain vegetables (e.g. bitter gourd) with salt to draw out excess water and bitter juices.

 

54.  Dodine: A dish of boned, stuffed and braised poultry, similar to ballontine.

 

55.  Dolma: It refers to a dish of Greek/Turkish cuisine where a Vine leaf is stuffed with rice/mince and cooked in steam. Cabbage or fig leaf can also be used in place of Vine leaf.

 

56.  Du Barry: Dishes containing cauliflower, as the foundation/ main ingredient. These dishes were dedicated to Countess du Barry the favorite of King Louis the fifteen.

 

57.  Duxelles: A mixture of chopped onions, mushrooms and shallots sautéed in butter.

 

58.  Escalope: Same as Scallop, a thin slice of meat.

 

59.  Falafel: A Spicy, Middle Eastern dish consisting of chickpeas, onions and spices rolled into small balls and fried in oil.

 

60.  Feuilleté: A French word for Puff or flaky pastry that is shaped into fingers or triangles, filled or garnished with cheese, ham, seafood, etc.

 

61.  Filet mignon:  It is a stake cut from the tenderloin of beef.

 

62.  Frangipane: An almond flavoured pastry cream used in the preparations of various desserts, cakes, pastries, sweet and pancakes. It is made of milk, sugar, refined flour, eggs and butter mixed with ground almond.

 

63.  Fricadelles: Balls of ground meat (beef or pork or both) that are deep or shallow fried.

 

64.  Frittata patata: A thick Spanish Omelette made of egg, potato and vegetables.

 

65.  Fumet: A concentrated fish stock that is obtained by reducing the fish stock or cooking liquor. it is added to a sauce or stock to enhance its flavour or give it extra body.

 

66.  Ganache: Ganache is a glaze, icing or filling for pastries made from double cream and chocolate.

 

67.  Godivau: Delicate forcemeat of veal and fat, for making quenelles or to fill a vol-a-vent.

 

68.  Gravlax:  A classical scandavian dish made of dried and pickled salmon, flavoured with dill.

 

69.  Green Bacon:  It is a bacon, which is cured, salted but not smoked and is not processed.

 

70.  Guacamole: It is a dip originating in Mexico and consisting of avocado, tomato, onion, lemon juice and spices.

 

71.  Haggis: Haggis is a Scottish national dish, a type of a spicy offal sausage.

 

72.  Hongroise à la: Dishes that contain paprika and are of Hungarian origin.

 

73.  Lorette: Lorette is a garnish consisting of chicken croquettes, asparagus tips and sliced truffles

 

74.  Marrons: Chestnuts that have been poached in syrup and then glazed. They are popularly known as marron glace.

 

75.  Meringue: A very light sweet mixture made of sugar and stiffly beaten egg whites.

 

76.  Mortadella: A lightly smoked Italian sausage served as very thinly sliced hors d’oeuvre. It is a speciality of Bologna.

 

77.  Moussaka: A dish made with slices of aubergine arranged in layers alternating with minced mutton, onion, tomatoes and cheese and baked in an oven. The dish is common to Turkey, Greece and the Balkans.

 

78.  Mousseline: A mousseline is a dish made meat, shellfish or foie gras(usually puréed) to which whipped cream has been added.

Mousseline is also denotes a sauce which is a derivative of hollandaise sauce mixed with whipped cream, it is also known as Chantilly sauce.

 

79.  Oven spring: The rapid rise or increase in size in a loaf of bread during the first few minutes of baking.

 

80.  Over run: The increase in volume in an ice-cream mixture due to incorporation of air whilst it is being frozen.

 

81.  Paella: A traditional Spanish dish made from rice cooked with vegetables, chicken, shellfish, chorizo etc. Its name is derived from the container in which it is prepared.

 

82.  Panini: An Italian sandwich made with very white bread brushed with olive oil and filled with crudités, charcuterie, etc.

 

83.  En Papillote: A small decorative paper frill used to garnish the bone end of a lamb, veal or chicken drumstick. It also means cut of meat or fish baked in a wrapping of grease proof paper or non stick baking parchment or foil.

 

84. Pastillage: A paste used in confectionary made from a mixture of icing sugar and gelatine dissolved in water or gum tragacanth and powdered starch. It is kneaded until firm enough to be shaped easily may be coloured and left to dry. Centre pieces may also be made using pastillage.

 

85.  Paupiette: A thin slice of meat or fish spread with a layer of force meat, and then rolled up into a neat sausage shape, it may be barded or tied with string or secured with toothpicks before being cooked.

 

86.  Pesto: A cold sauce, from Genoa in Italy Large quantities of basil are ground with garlic, pine nuts and parmesan cheese, olive oil is added gradually to make a bright green aromatic and full flavoured sauce with a thick pouring consistency

 

87.  Piccata: Describes a small round veal escalope sautéed and served with a spicy lemon and butter sauce.

 

88.  Quenelles: Oval or pea shaped chicken forcemeat, which may be poached or fried and used as a garnish.

 

89.  Ramekin: A small round straight-sided soufflé dish 8-10 cm. in diameter made of ovenproof china or glass. It is used to cook and serve individual portions of a variety of hot entrées, small cheese or seafood or fish soufflés.

 

90.  Sabayon or Zabaglione: A light foamy Italian dessert made of egg yolks, sugar and marsala wine beaten over hot water until pale and foamy

 

91.  Salsa: Sauce made from tomatoes, onions, chilli peppers and spices, served with Spanish or Mexican food.

 

92.  Spatzle: A specialty common to Alsace in France and southern Germany, consisting of small dumpling or noodle made from flour, egg and cream, poached in water or broth then pan fried in butter, and is used to garnish meat dishes and may also be served as an entree.

 

93.  Tammy: Muslin or cheesecloth used as a strainer.

 

94.  Tempura: Typically Japanese shrimp and vegetable fritter using a light batter made with wheat flour, cold water and eggs. A lightly sweetened sauce traditionally accompanies it along with white radish puree sprinkled with ginger.

 

95.  Viennoise, à la: Veal escallops coated with egg and bread crumbs, sautéed and served with hard-boiled eggs, capers, parsley and a slice of lemon.

 

96.  Walweska: it is a name given to a dish made of poached fish in fumet, garnished with a slice of lobster and thinly sliced truffle and coated with mornay sauce. The dish is finished with lobster butter and glazed in the oven.

 

97.  Washington: A garnish for poached or chicken braised with sweet corn and bound with a very thick cream.

 

98.  Zakuski: In Russian cooking an assortment of small hot or cold savouries served before a meal as hors d’oeuvre. Zakuski are larger in size than canapé.

 

99.  Zampone: An Italian speciality consisting of a boned and stuffed pig’s trotter, served hot or cold. A large trotter is called zampone and a small one zampino.

100. Zingara: A Garnish containing paprika and tomato. Zingara means gipsy in Italian. It consists of demi glace and tomato sauce mixed with ham, pickled tounge, mushroom, truffle and paprika served with veal escallops or sautéed chicken.