On Cooking Vocab

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a la

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French for "in the manner or style of"; used in relation to a food, it designates a style of preparation of presentation

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a la carte

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1. a menu on which each food and beverage is listed and priced separately
2. foods cooked to order as opposed to foods cooked in advance and held for later service

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a la grecque

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a preparation style in which vegetables are marinated in olive oil, lemon juice and herbs, then served cold

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a point

Back 4

1. French term for cooking to the ideal degree of doneness
2. when applied to meat, refers to cooking it medium rare

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absorption

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the ability of flour to absorb moisture when mixed into dough, which varies according to protein content, growing, and storage conditions

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acid

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a substance that neutralizes a base in a liquid solution foods such as citrus juice, vinegar and wine that have a sour or sharp flavor (most foods are slightly acidic); acids have a pH of less than 7

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acidulation

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the browning of cut fruit caused by the reaction of an enzyme with the phenolic compounds present in these fruits; this browning is often mistakenly attributed to exposure to oxygen

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additives

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substances added to many foods to prevent spoilage or improve appearance, texture, flavor or nutritional value; they may be synthetic materials copied from nature (for example, sugar substitutes) or naturally occurring substances (for example, lecithin). Some food additives may cause allergic reactions in sensitive people

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adobo seasoning

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a commercial spice blend; although several brands are available, most include dried chiles, Mexican oregano, cumin, black pepper, garlic powder, and onion powder

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aerate

Back 10

to incorporate air into a mixture through sifting and mixing

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aerobic bacteria

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those that thrive on oxygen

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aging

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1 the period during which freshly killed meat is allowed to rest so that the effects of rigor mortis dissipate
2 the period during which freshly milled flour is allowed to rest so that it will whiten and produce less sticky doughs; the aging of flour can be chemically accelerated

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agneau pre-sale

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distinctively flavored lamb that grazes on salt marshes in France

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airline breast

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a boneless chicken breast with the first wing bone attached

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albumen

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the principal protein found in egg whites

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al dente

Back 16

Italian for "to the tooth"; used to describe a food, usually pasta, that is cooked only until it gives a slight resistance when one bites into it

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alkali

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also known as a base, any substance with a pH higher than 7; baking soda is one of the few alkaline foods

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allemande

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an intermediary sauce made by adding lemon juice and a liasion to chicken or veal veloute

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allergens

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substances that may cause allergic reactions in some people

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allumette

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1. a matchstick cut of 1/8 in x 1/8 in x 2 in usually used for potatoes
2. a strip of puff pastry with a sweet or savory filling

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amino acid

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the basic molecular component of proteins; each of the approximately two dozen amino acids contains oxygen, hydrogen, carbon and nitrogen atoms

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anadromous

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describes a fish that migrates from a saltwater habitat to spawn in fresh water

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anaerobic bacteria

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those that are able to live and grow without the presence of oxygen

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andouille

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a very spicy smoked pork sausage, popular in Cajun cuisine

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angus beef, certified

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a brand created in 1978 to distinguish the highest quality beef produced from descendants of the black, hornless Angus cattle of Scotland

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anterior

Back 26

at or toward the front of an object of place; opposite of posterior

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appetizers

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also known as first courses, usually small portions of hot or cold foods intended to whet the appetite in anticipation of the more substantial courses to follow

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aquafarming

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also known as aquaculture, the business, science and practice of raising large quantities of fish and shellfish in tanks, ponds or ocean pens

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aroma

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the sensations, as interpreted by the brain, of what we detect when a substance comes in contact with sense receptors in the nose

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aromatic

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a food added to enhance the natural aromas of another food; aromatics include most flavorings, such as herbs and spices, as well as some vegetables

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artisan

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a person who works in a skilled craft or trade; one who works with his or her hands; applied to bread bakers, cheese makers, confectioners, charcutiers and other craftspeople who prepare foods using traditional methods

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aspic; aspic jelly

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a clear jelly usually made from a clarified stock thickened with gelatin; used to coat foods, especially charcuterie items, and for garnish

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as purchased AP

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the condition or cost of an item as it is purchased or received from the supplier

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au gratin

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foods with a browned or crusted top; often made by browning a food with a bread-crumb, cheese and/or sauce topping under a broiler or salamander

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au jus

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roasted meats, poultry or game served with their natural, unthickened juices

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au sec

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cooked until nearly dry

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bacteria

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single-celled microorganisms, some of which can cause diseases, including food-borne diseases

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bagel

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a dense, donut-shaped yeast roll; it is cooked in boiling water, then baked which gives it a shiny glaze and chewy texture

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bain marie

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1 a hot water bath used to gently cook food or keep cooked food hot;
2 a container for holding food in a hot water bath

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baked Alaska

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ice cream set on a layer of spongecake and encased in meringue, then baked until the meringue is warm and golden

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baked blind

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describes a pie shell or tart shell that is baked unfilled, using baking weights or beans to support the crust as it bakes

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baking

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a dry-heat cooking method in which foods are surrounded by hot, dry air in a closed environment; similar to roasting, the term baking is usually applied to breads, pastries, vegetables and fish

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baking powder

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a mixture of sodium bicarbonate and one or more acids, generally cream of tartar and/or sodium aluminum sulfate, used to leaven baked goods; it releases carbon dioxide gas if moisture is present in a formula. Single acting powder releases carbon dioxide gas in the presence of moisture only; double acting baking powder releases some carbon dioxide gas upon contact with moisture, and more gas is released when heat is applied

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baking soda

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sodium bicarbonate, an alkaline compound that releases carbon dioxide gas when combined with an acid and moisture; used to leaven baked goods

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ballotine

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similar to a galantine; usually made by stuffing a deboned poultry leg with forcemeat; it is then poached or braised and normally served hot

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barbecue

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1. to cook foods over dry heat created by the burning of hardwood or hardwood charcoals
2. a tangy tomato or vinegar based sauce used for grilled foods
3. foods cooked by this method and/or with this sauce

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barding

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tying thin slices of fat, such as bacon or pork fatback, over meats or poultry that have little to no natural fat covering in order to protect and moisten them during roasting

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barista

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Italian for "bartender"; now used to describe someone who has been professionally trained in the art of preparing espresso and espresso-based beverages

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base

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a substance that neutralizes an acid in a liquid solution; ingredients such as sodium bicarbonate (baking soda) that have an alkaline or bitter flavor; bases have a pH of more than 7

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baste

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to moisten foods during cooking (usually grilling, broiling or roasting) with melted fat, pan drippings, a sauce or other liquids to prevent drying and to add flavor

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batonnet

Back 51

foods cut into matchstick shapes of 1/4 inch x 1/4 inch x 2 inches

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batter

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1 a semiliquid mixture containing flour or other starch used to make cakes and breads. The gluten development is minimized and the liquid forms the continuous medium in which other ingredients are disbursed; generally contains more fat, sugar and liquids than a dough
2 a semiliquid mixture of liquid and starch used to coat foods for deep-frying

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Baume scale

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hydrometer

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bavarian cream

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a sweet dessert mixture made by thickening custard sauce with gelatin and then folding in whipped cream; the final product is poured into a mold and chilled until firm

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bean flour

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cooked beans including chickpeas, soybeans and white beans that are dried, then ground into a fine powder. Many bean flours, especially soy flour with a 50% protein content, are added to wheat flour mixtures to boost protein content

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beard

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a clump of dark threads found on a mussel

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bearnaise

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a sauce made of butter and egg yolks and flavored with a reduction of vinegar, shallots, tarragon and peppercorns

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beating

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a mixing method in which foods are vigorously agitated to incorporate air or develop gluten; a spoon or electric mixer with its paddle attachment is used

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bechamel

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a leading sauce made by thickening milk with a white roux and adding seasonings

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beefalo

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the product of crossbreeding a bison and a domestic beef animal

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beer

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an alcoholic beverage made from water, hops and malted barley, fermented by yeast

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beignets

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squares or strips of eclair paste deep fried and dusted with powdered sugar

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Berkshire pork

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a breed of black pig named for the region of Great Britain where they were discovered, also known as Kurobuta in Japan; considered a rare and endangered breed, hogs produce pork that is well-marbled, moist and tender

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berry

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1 the kernel of certain grains such as wheat
2 small juicy fruits that grow on vines and bushes

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beurre blanc

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French for white butter; an emulsified butter sauce made from shallots, white wine and butter

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beurre compose

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compound butter; a mixture of softened whole butter and flavorings used as a sauce or to flavor and color other sauces

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beurre fondu

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French for "melted butter"; it is often served over steamed vegetables such as asparagus or poached white fish

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beurre maine

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a combination of equal amounts by weight of flour and soft, whole butter; it is whisked into a simmering sauce at the end of the cooking process for quick thickening and added sheen and flavor

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beurre noir

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French for "black butter"; used to describe whole butter cooked until dark brown (not black); sometimes flavored with vinegar or lemon juice, capers and parsley and served over fish, eggs and vegetables

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beurre noisette

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French for "brown butter"; used to describe butter cooked until it is a light brown color; it is flavored and used in much the same manner as beurre noir

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beurre rouge

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French for "red butter"; an emulsified butter sauce made from shallots, red wine, and butter

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biological hazard

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a danger to the safety of food caused by disease-causing microorganisms such as bacteria, molds, yeasts, viruses or fungi