Culinary Terms

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Celsius

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Centigrade Scale, is an unit of measurement for temperature with 0C the freezing point for water and 100C the boiling point for water

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Daikon

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Also known as "big root"” mild flavoured winter radish used in south east and east Asian cooking.

Da

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Dal; Dhal

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Term used in Indian subcontinent for dried, split pluses (that is lentils, beans and peas.) the term is also used for various soups made from these pulses. Popular Indian, Pakistan and srilanka

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Cellophane Noodles

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type of transparent very skinny noodle made from starch from Mung Beans, yams. AKA “Chinese vermicelli noodles” used in Chinese cooking.

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Deglaze

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Cooking technique for removing the dissolving browned food residue usually from meat from a pan to flavour sauces, soups and gravies.

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Demi Glaze

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Rich brown sauce in French cuisine used by itself or as a base for other sauces. Made by combining equal parts Veal Stock + Espangnole Sauce, simmered and reduced by half.

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Devil

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A dish, as a bone with meat,

broiled and excessively peppered, English

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Dim Sum

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Chinese cuisine prepared as small bite sized portions of food served in small steamer baskets or on small plates. Usually with Tea and served at Brunch.

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Dolce

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Italian for "sweet"

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Dolma

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A family of stuffed vegetable (tomatoes, pepper, zucchini) dishes with rice stuffed inside. Common in Mediterranean cuisine

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Double cream cheese; double creme

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Cheese’s that have extra cream added before the curd is formed. Double Cream has 60-75% butterfat. Used in Brie, Camembert etc. French

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Drizzle

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Process of pouring a very fine stream of liquid such as melted butter or a sugar glaze over food for decorative purposes and or to add flavour. (AKA Drake -Drizzy #The6)

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Dumpling

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Small pieces of dough from a variety of starch sources often wrapped around a filling. Preparation methods can be baking, boiling, frying and steaming used in Chinese cooking.

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Duxelles

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Finley chopped (minced) mixture of mushrooms or mushroom stems, onions, herbs (thyme, parsley, black pepper) and sautéed in butter then reduced to paste. French Cuisine.

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Earl grey tea

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Is a tea blend which has been flavoured with the addition of oil of bergamot used to imitate the more expensive Chinese tea known in England since 1820’s.

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Eclair

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An Oblong pastry with choux dough filled with cream and topped with icing. Belgium and France

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Edamame

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AKA Edamame Bean is a preparation of immature soybeans in the pod found in cuisines from east Asia. Blanched in 4% salt water then served

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Eggs benedict

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Believe it not this is an American dish that consist of two halves of an English muffin each of which is topped with Canadian Bacon or Ham, Poached Egg and Hollandaise Sauce popularized in NYC 1950’s.

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Emmentaler Cheese; Emmental

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Is a yellow medium hard Swiss cheese that originated in area around Emmental Switzerland, aged 2-18 months, also appellation d’origine protégée (AOP).

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Empanada

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A stuffed bread or pastry appetizer baked or fried in many countries in Latin America and Spain. Originated in Spain served hot or cold containing vegetables or meat.

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Emulsion

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A mixture of two or more liquids that are unmixable, unblendable. Crema (foam) in Espresso, Vinaigrette – an emulsion of vegetables oil in vinegar.

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En croute

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French term for food that has been wrapped in pastry dough and then baked in the oven. (beef wellington, salmon wrapped in pastry baked etc.)

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Endive

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A leaf vegetable belonging to the genus cichorium which includes similar bitterer leafed vegetables. Eaten like other greens, sautéed, chopped into soups and stews or part of a green salad.

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English muffin

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One of the hottest mustards in the world. Bright yellow colour with a thicker consistency than the milder American mustard

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Enoki

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a long thin white mushroom used in east Asian

cuisine. Used in soups but can be used in salads and other dishes

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Escabeche

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Name for many dishes in Mediterranean and Latin American cuisine which can refer to a dish of fish, chicken, rabbit or pork marinated and cooked in an acidic mixture (vinegar) and usually with saffron

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Escalope

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Piece of boneless meat that been thinned out using a mallet or rolling pin to soften it then usually coated and fried. (Chicken in cordon blue for instance) Rural France 17th century

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Etouffee; A L'etouffee

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A dish found in both Cajun and creole cuisine typically served with shellfish over rice. Essentially a stew from Louisiana, USA

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Fahrenheit

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Uses degrees Fahrenheit scale to measure temperature with ice melting at 32 degrees and boiling temperature is 212 degrees used the USA.

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Fajita

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Term used in Tex-Mex cuisine referring to any grilled meat usually served on a flour or corn tortilla. Originated in Mexico and USA.

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Falafel

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A middle eastern deep-fried ball made from chickpeas, fava beans or both served in a pita which acts as a pocket or wrapped flatbread. Topped with vegetables tahini based sauce.

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Farce

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French word for stuffing

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Fennel

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A plant with seeds and vegetable base underground - Middle East uses fennel seeds in cooking especially in Kashmir while Italians use their seeds in sausages. India produces the most amount of fennel which is known for its licorice flavours

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Farfalle

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Are commonly known as Bow-Tie pasta derived from Italian farfalle “butterfly”. Lombardy and Emilia-Romagna Italy from the 16th century.

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Fettuccine; fettuccini

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“Little Ribbons” in Italian is a type of pasta popular in Roman and Tuscan cuisine. Flat thick pasta made of egg and flour ate usually with beef ragu

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Fiddlehead fern

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are furled fronds of a young fern harvested as a vegetable found in northern Franc since the middle ages. Used in Russian, Asian and North American cuisine with some containing carcinogens

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Filet Mignon

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French for “Tender Fillet” is a steak taken from the smaller end of the tenderloin from a cow. The tenderloin runs along both sides of the spine and is usually harvested as two long snake shaped cuts of beef. Trump likes his well done, like an idiot.

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Fines herbs

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Important combination of herbs that forms a mainstay of French cuisine. French Haute cuisine comprises of finely chopped parsley, chives, tarragon and chervil used to season delicate dishes such as chicken, fish and eggs

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Five-Spice Powder

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A mixture of (wait for it…) 5 or more spices used primarily in Chinese cuisine. Star Anise, Cloves, Chinese Cinnamon, Sichuan Pepper and Fennel seeds.

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Flageolet

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A tiny tender French kidney bean that ranges in color from pale green to creamy white used as a classic accompaniment to Lamb.

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Flambe

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Cooking procedure in which alcohol is added to a hot pan to create a burst of flames. Popular in England during the 19th century by using rum or cognac that are 40% alcohol are ideal. Roughly 25% of the alcohol is burned off during this process

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Flan

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Is an open, rimmed pastry or sponge base containing a sweet or savoury filling.

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Florentine

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Refers to a recipe that is prepared in the style of the Italian region of Florence. Eggs Florentine for instance is a poached egg served over a bed of spinach in place of ham on a grilled English muffin

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Flounder

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A group of flatfish species found at the bottom of oceans around the world that camouflage into the sea bed waiting to eat their prey.

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Focaccia

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Is a flat oven baked Italian bread usually topped with herbs or other ingredients

seasoned with olive oil used as a base of pizza or sandwich bread. Does wonders on your waistline.

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Foie Gras

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Luxury food product made of the liver of a duck or goose that has been force fed corn to enlarge its liver. It is used to make Pate, Mousse or Parfait and is popular in French cuisine. Been around since 2,500 BC.

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Fondue

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Swiss dish of melted cheese served in a communal pot over a portable stove heated with a candle or spirit lamp and eaten by dipping bread into the cheese using long stemmed forks.

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Force Meat

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Mixture of ground, lean meat mixed with fat by either grinding, sieving or pureeing the ingredients. Been around since the 4th or 5th century AD in Roman Cooking.

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Frappe

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A French term for chilled. Juice, coffee or sweet flavoring that been frozen until it is slushy.

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Fricassee

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Method of cooking meat which is cut up, sautéed and braised served in a white sauce. Originated in the 16th century simply referring to a French stew.

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Frijoles

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A bean used in food, like the kidney bean in stew like dishes, probably originated in Spain.

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Frisee

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A variety of Endive with curly, pale green or yellowish leaves. This leafy vegetable is used in salads and can have a slightly bitter flavor however on the milder side compare to other versions

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Frittata

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Is an egg based Italian dish like an omelette or crestless quiche. Enriched with meats, chesses, vegetables or pasta. The term translates to “fried” referring to being made in a pan.

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Fritter

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Fried food usually consisting of a portion of batter or breading which has been filled with bits of meat, seafood, fruit or vegetables. Prepared in both savory and sweet verities. Popular globally with many styles

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Fume

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French term referring to the preparation method used when a food has been smoked such as smoked salmon or smoked meats.

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Fumet

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French cooking term used to refer to a condensed mixture that contains intense flavour, derived from cooking stock that has been reduced to make it more concentrated. Common in cooking fish, vegetables or mushrooms to provide deeper intensity.