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161 Cards in this Set

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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