File Name: french culinary terms and definitions .zip
Take a look at our list to get cooking:. Al dente To cook food until just firm, usually referring to pasta, but can include vegetables. Baste To moisten food while cooking by spooning, brushing, or squirting a liquid, such as meat drippings to stock, to add flavour and prevent it from drying out.
A la - A French phrase used in menu writing to indicate the style of preparation - eg; Chicken Ala King etc. A la Carte - Items prepared to order as per the guest choice from the menu. Albumen - The principal protein found in egg whites.
Al Dente - A French phrase meaning firm to the bite, not soft or mushy. P Weight - As purchased; which indicated the weight of an item before trimming or processing. Almond Paste - Finely ground almonds mixed with sugar. Alkali - Known as a base, any substance with a pH higher than 7 eg: baking soda is one of the few alkaline foods. Amandine - A French term meaning served or prepared with almonds. Appetizers - Are 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.
Aus Jus - A French phrase meaning served with natural juices or gravy without a thickening agent. Bacteria - Single-celled micro-organisms, some of which can cause diseases, including foodborne diseases.
An example is a container for holding food in a water bath. Baking Soda - Sodium bicarbonate, an alkaline compound that releases carbon dioxide gas when combined with an acid and moisture; used to leaven baked goods.
A tangy tomato or vinegar based sauce used for grilled foods, and depending upon the type of barbecue the item may be seasoned or marinated before cooking. Example tying thin slices of fat, such as bacon or pork fetlock, over meats or poultry that have little to no natural fat covering in order to protect and moisten them during roasting.
This method then adds additional moisture and flavour to the cooked food. Baste - To pour dripping or other fat over a food before or during cooking in order to prevent drying or to glaze the item.
Basting shouldn't be done with stock for meats because this will then wash away the fats which protect it from drying. Batter - Semiliquid mixture or flour and other starchy ingredients and liquids, which has a pouring consistency.
Example semi-liquid mixture containing flour or other starch used to make cakes and bread or to coat foods for deep- frying. Beurre noir burr-nwar - The French term for ' black butter ', whole butter cooked until dark brown not black sometimes flavoured with vinegar or lemon juice. Beurre noisette burr-nwah-zeht - The French term for 'brown butter', whole butter heated until it turns light brown, giving off a nutty aroma. Beurre rouge burr-rooge - French for ' red butter ', an emulsified butter sauce made from shallots, red wine and butter.
Bind - To cause two or more items to cohere, unite or hold together. Bisque bisk - Is a soup made from shellfish, the classic version of bish is thickened with rice. Bivalves - Molluscs such as clams, oysters and mussels that have two bilateral shells attached at a central hinge.
Example blanching vegetables in boiling water. Blanc - French term for white. Example, Beurre Blanc burr-blanhk which is French for "white butter". Usually, this is a technique for the pre-preparation of a food item for finishing later. Blanquette blahn-keht - A white stew made of a white sauce and meat or poultry that is simmered without first browning. Blend - To mix two or more ingredients so completely that they lose their separate identities.
Bloom - A measure of the strength of gelatin, Additionally refers to a whitish layer that forms on chocolate due to the separation of the cocoa butter. Boil - To cook the food item in a boiling liquid. Very few items are boiled due to the fact that which this process the food might dry. The turbulent waters and higher temperatures cook foods more quickly than do poaching or simmering. Bouquet Garni - Fresh herbs of various types, tied together and used as a flavouring agent.
Used for flavouring stocks, sauces, soups and stews. Braising - A combination cooking method in which foods are first browned in hot fat, then covered and slowly cooked in a small amount of liquid over low heat. Also, Braising is also referred to cooking method 1 The food item is browned and then cooked covered in a small amount of liquid. Bran - Is the tough outer layer of a cereal grain and the part highest in fibre. Such food items are then usually fried, baked or broiled.
Break curdling - When liquid such as milk. This is normally caused by exposure to a rapid temperature change or excess heat. Brown stew - A kind of stew in which the meat is first browned in hot fat. Brown stock - Is a richly coloured stock made of chicken, veal, beef or game bones along with vegetables. All of these items are caramelized before they are simmered in water with seasonings.
Brigade - A system of staffing a kitchen so that each worker is assigned a set of specific tasks, such tasks are often related by cooking method, equipment or the types of foods being produced. Brioche bree-ohsh - Is a rich yeast bread containing large amounts of eggs and butter.
Cake - Refers to a broad range of pastries, including layer cakes, coffeecakes and gateaux. Cake can also refer to almost anything that is baked, tender, sweet and sometimes frosted.
Calorie - The amount of heat needed to raise one kilogram of water by degree Celsius. Term calorie is also used as a measure of food energy. Caramelization - The process of browning of sugars when exposed to degrees F heat. Carbohydrates - Any of various neutral compounds of carbon, hydrogen and oxygen which combines in the form of sugar, starches and cellulose.
Casserole - A heavy dish suitable for food to be baked in and food baked in a casserole dish. Calrify - To clear a liquid, such as consomme , by adding slightly beaten egg white. Coagulation - The process of becoming thick or solidifying. The kitchen, it usually refers to the firming of protein as food is exposed to some type of heat. Coat - To cover with a layer, usually thin, of some substance, such as flour, aspic or oil.
Consistency - The degree of density, firmness or solidity of a mixture. Convenience food - Any food which has been partially or fully prepared by the manufacturer or producer.
Course - A food or group of foods server at one time or intended to be eaten together. Contamination - The transfer of bacteria from one food to another. Primarily, they are used to enhance flavour in various dishes, in a fashion similar to a sauce. Deep Fry - To cook food by submerging it in hot fat or oil. Deglaze - The removal of caramelized sugars and other food particles from a pan by swirling with liquid or water.
Degrease - To skim the fat from the top of a liquid such as a sauce or a stock. Example using a bread to decrease the oil from the sauce. Dredging - Process of coating food with flour or other substance without the use of a batter or binding agent. Emulsion - The combination of two incompatible liquids, such as oil and water. P Weight - Edible Portion E. P - It is referred to the weight of the food item after trimming and preparation is done.
Fermentation - The interaction of yeast and carbohydrates which develops carbon dioxide gas and alcohol. Fiber - Indigestible carbohydrates found in fruits and vegetables. Florentine - Garnishing a dish with spinach. Fondant - Finely Crystallized sugar syrup worked into a smooth, creamy frosting or candy. Food Cost - The cost of the ingredients used in the preparation of the food.
Garni - To add a garnish or decoration to a finished food. Garnish - Athe artistic complementing of a food item with other food or edible item.
Gelatinization - The process of converting into a jelly. Gluten - The protein-based substance in wheat flour which builds the structure in baked items or goods. Gram - The basic unit of weight in the metric measurement system. Griddle - The process of cooking food on a flat , solid surface. Gross Piece - The centrepiece of a buffet platter.
Herb - A wide variety of aromatic plants used for seasoning and garnishing foods. Many of these plants also have medicinal values. Kosher Style - Foods which have been blessed by a rabbi or those prepared in accordance with the Jewish dietary laws.
Jardiniere - The French term meaning the serving of a food item garnished with vegetables. Jus Lie - A French term referring to meat juice that has been lightly thickened with either arrowroot or cornstarch.
Kilo - The prefix used in the metric measurement system meaning Lard - The soft, white, solid or semi-solid fat rendered from the fatty tissue of the hog. Larding - To insert a strip of fat into a piece of meat prior to cooking. Laison - A binding and enriching agent used in the finishing of sauces, usually composed of egg and cream, or raw butter. Liter - Tha basic unit of volume measurement in the metric system. It is equal to slightly more than one quart. Mask - To Cover a food item completely with a sauce.
Mise en Place - A French meaning everything in place. The key to efficient kitchen preparation.
For many diners, the restaurant menu can present a confusing and intimidating barrier to the pleasures of dining out. The French language, of course, is no help with so many sound-alike words. It is so easy to confuse tourteau crab with tortue turtle , ail garlic with aile a poultry wing , chevreau young goat with chevreuil venison. The large, meaty monkfish, for example, might be called baudroie, lotte, or gigot de mer; depending upon the region or the whim of the chef. Translations are generally offered for those dishes, foods, and menus, in markets, expressions or terms phrases one is most likely to encounter on menus and in shops. I have also added regional terms one might not find explained elsewhere.
Chevaler – A French culinary term for a dish where the ingredients are Emballer – A French term meaning to wrap an article of food which is to be poached.
Italian for young lamb. Traditionally an abbacchio would be milk-fed, weighing less than 10 kilograms. A Caribbean dish of salt cod fritters, often served as an hors d'oeuvre.
An outstanding and large culinary dictionary and glossary that includes the definitions and history of cooking, food, and beverage terms. Please click on a letter below to alphabetically search the many food and cooking terms :. It refers to food which has been dipped in beaten egg, and then coated with bread crumbs and cooked in butter and oil.
At some point, we all need a little refresher when it comes to all the various types of culinary terms out there. Whether you are a chef, cook, restauranteur, or home cook you would benefit in having a reference for all the terms out there. While we cover over in this page, we have not even begun to touch the surface of what is out there.
Here is a glossary of common cooking terms. Familiarity with the lingo and how to use these words gives you instant credibility in every restaurant kitchen. How many of the definitions in this dictionary of culinary terms do you already know? These may be hot or cold, plated or served as finger food.
И в результате одолел Хейла, освободил Сьюзан и выиграл время для переделки Цифровой крепости. Сьюзан с опаской посмотрела на связанного шифровальщика. Стратмор сидел на диване, небрежно положив берет-ту на колени.
Дэвид Беккер должен был погибнуть за первое, второе и третье. ГЛАВА 103 Стратмор возник из аварийного люка подобно Лазарю, воскресшему из мертвых. Несмотря на промокшую одежду, он двигался легкой походкой.
Ложь подействовала: бедняга даже вспотел. - Че-че-го же вы хотите? - выдавил он заикаясь. - Я ничего не знаю.
Офицер пропустил удостоверение через подключенный к компьютеру сканер, потом наконец взглянул на. - Спасибо, мисс Флетчер. - Он подал едва заметный знак, и ворота распахнулись. Проехав еще полмили, Сьюзан подверглась той же процедуре перед столь же внушительной оградой, по которой был пропущен электрический ток. Давайте же, ребята… уже миллион раз вы меня проверяли.
- Наркотики внутривенно. Кто бы мог подумать.
В этот момент в тридцати метрах от них, как бы отвергая мерзкие признания Стратмора, ТРАНСТЕКСТ издал дикий, душераздирающий вопль. Звук был совершенно новым - глубинным, зловещим, нарастающим, похожим на змею, выползающую из бездонной шахты. Похоже, фреон не достиг нижней части корпуса. Коммандер отпустил Сьюзан и повернулся к своему детищу стоимостью два миллиарда долларов.
Почему вы не позвонили мне раньше. - Честно говоря, - нахмурился Стратмор, - я вообще не собирался этого делать. Мне не хотелось никого в это впутывать. Я сам попытался отправить твой маячок, но ты использовала для него один из новейших гибридных языков, и мне не удалось привести его в действие.
Я абсолютно в этом уверен. Лицо Стратмора побагровело. - Мистер Чатрукьян, такое уже случалось.
Не знаю, я его не видела. - Господи Иисусе, - простонал Стратмор. - Ну прямо цирк. - Он провел рукой по подбородку, на котором темнела полуторасуточная щетина. - А что Следопыт.
French Culinary Terms - Free download as Word Doc .doc /.docx), PDF File .pdf), Text File .txt) or read online for Download as DOCX, PDF, TXT or read online from Scribd governmentally defined wine region of France.Viollette L. 30.05.2021 at 21:57
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