A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z
A ACID: Liquids or food substance having a sharp or sour taste, such as vinegars, tomato juice and citrus juices and fruits. AGING: Refereed to as the ripening process of meat under controlled refrigerated temperatures (natural tenderizing through the enzymatic breakdown of connective tissue) A LA KING: A term often referred to when preparing a poultry recipe; Comprised of a white milk or cream sauce garnished with sweet red and green peppers and mushrooms AL DENTE: To the “Tooth” or sometimes referred to as “Fork Tender”. Pasta and vegetables when cooked are left slightly underdone. APPETIZER: Light foods served (hot or cold) prior to a meal. AU GRATIN: Food topped with a sauce, crumbs and/or cheese and browed lightly under the broiler prior to serving. AU JUS: The natural unthickened pan drippings from broiled or roasted meats. AU NATURAL: Food products prepared in their natural state. Top B BAINE-MARIE: A water bath to gently cook or keep foods hot; a double boiler in which foods are cooked. BAKE: A cooking procedure that applies to all foods cooked by surrounding them with hot dry air. BARBECUE: To cook with dry heat created by the burning of hot coals, hardwood, or gas. BASTE: To moisten food while cooking with pan drippings, sauce, or other liquid. This method adds flavour and prevents it from drying out. BEAT: To mix vigorously to incorporate air BLANCH: To pre-cook or cook in boiling water, steam, or oil. BLEND: To mix t two or more ingredients thoroughly. BOIL: A cooking procedure in which food items are immersed in liquid at or above the boiling point (100 C or 212 F) BOUILLON: Broth. (Fr.) BOUQUET GARNI: A combination of fresh herbs tied together used for flavouring. BRAISE: A procedure used to cook foods by covering them
in a small amount of liquid, usually after preliminary searing. BRINE: A salt, water, and seasoning solution used to preserve foods. BROIL: A procedure used to cook with radiant heat from above. BROTH: A flavourful liquid obtained from simmering meats and/or vegetables. BUTTERFLY: To cut meat, poultry, or seafood, by opening out the edges like the wings of a butterfly. Top C CAPERS: Small, pickled flower buds used for seasoning or to garnish. CAPON: A castrated, male chicken weighing 5 to 6 pounds. CARMALIZE: To heat sugar or foods containing sugar until a brown colour and a characteristic flavour develops. CARRY-OVER COOKING: Heat retained in cooked foods after they are removed from the cooking medium. CASSEROLE: A lidded cooking vessel that can be placed in the oven CHINA CAP: A cone-shaped strainer or sieve CHOP: To cut into pieces roughly the same size, CHOWDER: A thick soup that may be made from a variety of ingredients but usually contains potatoes. CHUTNEY: Highly seasoned relish made of mangoes or other fruits and spices. CLARIFIED BUTTER: Butter from which the milk solids and water have been removed leaving pure butter fat. COLANDER: A perforated bowl used to strain foods. CONDIMENTS: Accompaniments for foods that can include pickles, chutney, sauces, and relishes CONVECTION HEATING: Hot air is circulated by a fan. CREPE: A thin pancake made with an egg batter. CROSS CONTAMINATION: The transfer of disease-causing elements from one source to another through physical contact. CROUTON: Toasted or fried bread; frequently used as a soup and salad garnish. CURE: To preserve food by salting, smoking, and/or drying CUT-IN: To cut fat into dry ingredients with a pastry blender so that the fat remains in small pieces. Top D DASH: A very small amount like a sprinkle used referred to when using seasonings. DEEP-FRY: To cook submerged in hot fat. DEGLAZE: To dilute pan juices with stock, wine, or cream. DEGREASE: To skim fat from the surface of a liquid such as a sauce, stock, or soup DICE: To cut foods into small cubes; ¼- ½ inch. DREDGE: To coat food with dry ingredients such as flour or bread crumbs. DRY-HEAT COOKING: Procedures in which heat is conducted to foods without the use of any moisture. DUMPLING: A variety of small starch food products made from soft doughs or batters and cooked by steaming or simmering in a hot liquid. DUTCH OVEN: A vessel, usually cast iron, used for stewing and braising in the oven or on top the stove. Top E EMULSION: A uniform mixture of two unmixable liquids that normally won’t mix. An example of this is the preparation of a mayonnaise; bringing together oil and vinegar by introducing an egg yolk (the emulsifier) ESSENCE: Extract from food products. Top F FILLET/FILET: Boneless piece of meat, usually the tenderloin; and boneless piece of fish. FOLD: A method of combining fragile ingredients, such as beaten egg whites, into a mixture without breaking it down. FRICASSEE: Pieces of poultry cooked without browning and usually finished in a white sauce. FRITATA: A flat unfolded omelet. FRY: To cook in hot fat. Top G GLAZE: To give food items a shiny appearance by brushing it with sauce, gelatin or icing GRATE: GIBLETS: Trim and other organs from poultry that could include liver, heart, gizzard and neck. Top H HOISIN SAUCE: An Asian sauce used to enhance the flavor in Oriental recipes. HOLLANDAISE SAUCE: A butter sauce prepared with egg yolks, lemon juice and seasonings. HORS D OEUVRE: Small appetizers served hot or cold. Top I INFUSION: Steeping food items in liquid to extract flavor. It is also referred to as the liquid resulting from this process. INSTANT-READING THERMOMETER: A thermometer whereby the stem is inserted into the food item giving an instant temperature read-out. INTOTOXICATION: Disease caused by poisons that bacteria produce while growing in food items. ITALIENNE: Recipes that distinguish themselves with the use of pasta, grated parmesan cheese, tomato and the herbs basil and oregano. Top J JULIENNE: Vegetables, fruit and meat cut into long thin strips. Top K KABOB: Pieces of marinated meat, fruit or vegetables cooked on a skewer. KIEV: Stuffed with season butter; a popular procedure when preparing and cooking boneless poultry. KOSHER SALT: Pure refined rock salt used for pickling as it will not cloud a brine solution; sometimes referred to as pickling salt. Top L LIAISON: A mixture of egg yolks and cream used to enrich and thicken cream based sauces. Top M MARINADE: A combination lemon juice, vinegar, wine, oil, and seasonings used to add flavor to foods prior to cooking. MARINATE: To soak or steep food items in a marinade solution prior to cooking. MEDALLION: A small round piece of meat. (Fr.) MINCE: To chop into very small pieces. MOIST-HEAT COOKING: Cooking procedures in which heat is conducted to food items by water, liquid or steam. Top N NUTRITION: The processes by which organisms take in and use food. Top P PAN-BROIL: To cook uncovered in a fry pan or skillet without fat. PAN-FRY: To cook in a small amount of fat in a fry pan or skillet. PAN-GRAVY: Prepared from the pan drippings of the meat or poultry it is served with. PAR-COOK: Too partially cook an item before storing or adding to a recipe; this term is means the same as BLANCHING. PESTO: A thick mixture traditionally made with oil, anchovies, pine nuts, fresh basil, garlic, and parmesan cheese. POACH: A procedure in which food items are cooked gently in simmering liquid. PREHEAT: To set an oven or broiler to a desired cooking temperature 15-20 minutes prior to use. PUREE: Too pass solid food through a strainer or processor until smooth. Top Q QUICHE: A savory tart or pie combined with custard and baked in the shell. Top R RECONSTITUTE: To restore to the original form by adding water. REDUCE: This procedure is done to concentrate the flavor of a liquid by simmering or boiling it until the quantity is decreased. ROAST: A dry heat cooking procedure in which foods are surrounded with hot dry air, in an oven or on a spit over an open flame. ROULADE: To roll; rolled meat. ROUX: A mixture of equal parts of flour and fat used to thicken sauces. RUB: A mixture of aromatic herbs and spices used to flavor meats prior to roasting or grilling. Top S SAUTE: To cook quickly in a small amount of fat. SCALD: To heat milk or cream to just below the boiling point. SEAR: To brown the surface of meat at a high temperature. SEA SALT: Refined or unrefined, produced by evaporating sea water; can be purchased ground or crystallized. SHALLOT: Small mild flavored onions that produce in clusters. SKEWER: Thin pointed wooden or metal pins used to hold small pieces of meat, fruit and vegetables in place for grilling, barbecuing or broiling. SMOKE-ROASTING: A dry heat cooking procedure in which items are placed on a rack on a cooking surface in a pan with wood chips that are allowed to smolder. SLOW COOKER: Also known as a crock-pot. SMOKE POINT: The point at which fats begin to break down and show signs of smoke and pungent odor. STEAM: To cook food items by direct contact with steam. STEEP: To soak in liquid in liquid to extract flavor. STEW: A moist heat cooking procedure in which the food item is simmered in the liquid it will be served with. STIR-FRY: A similar cooking procedure to sautéing in which items are cooked over very high heat, using very little fat. Top T TRUSS: To tie the legs and wings of poultry prior to cooking to retain shape and juices. Top V Vinaigrette: A cold dressing prepared with oil and vinegar. (Fr.) Top W Wok: A round bottom pan made of rolled steel that is used for nearly all Asian cooking procedures. Top Z Zest: The thin, brightly colored outer portion of citrus rind that contains the pungent oils ideal as flavorings in sauces. Top
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