Culinary terms

Descrição

Some of the foreign words that are used by chefs
Gavin  Mackenzie
FlashCards por Gavin Mackenzie, atualizado more than 1 year ago
Gavin  Mackenzie
Criado por Gavin Mackenzie mais de 10 anos atrás
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Resumo de Recurso

Questão Responda
Mise en place Put in place (Basic preparation)
Sous chef 2nd Chef
A La Carte Type of menu where meals are individually prepared, cooked to order and separately priced
Table D' Hote Type of menu with a set price for several courses
A l' Anglaise Cooked in the English style
À la Française Cooked in the French style
Amuse Bouche Bite sized morsel offered before a meal
Canapé Bite sized pieces of bread, toast, crackers or pastry decorated with savoury garnishes
Hors-d’œuvre Appetiser served at the start of a meal
Petit four Bite sized sweet item served at the end of a meal
Au Bleu Term describing the degree of cooking for steaks: Very Rare
Saignant Term describing the degree of cooking for steaks: Rare
Á point Term describing the degree of cooking for steaks: Medium
Bien cuit Term describing the degree of cooking for steaks: Well done
Brochette Skewer, and food cooked on a skewer
Chateaubriand Steak cut from the larger end of a beef fillet
Mignon The small end of a beef fillet
Foie gras Liver of geese and ducks that have been specially fattened
Galantine An entire poultry or game bird , boned out, filled with farce and cooked
Ballottine Stuffed leg of poultry or game bird
Lardon Narrow strip of fat or streaky bacon
Porterhouse NZ- sirloin steak. USA- T-Bone steak
Ragoût A brown stew, usually beef
Navarin A brown stew, usually lamb or mutton
Blanquette A white meat stew which is thickened at the end of cooking
Fricassèe A white meat stew which is thickened at the beginning of cookin
Poussin Baby chicken 325g - 475g serves 1 - 2 portions
Squab Menu term for pigeon
Acidulated water Water with lemon juice added to it
Aerate To introduce air into a mixture or liquid, making the texture lighter.
Baste To moisten with liquid, fat, cooking juices etc.
Beurre manie Equal quantities of flour and butter, mixed together to form a pasteand added to a boiling liquid in small quantities as a thickening agent
Blind baking Cooking a flan case without the filling in it. The flan is lined with a cartouche and baking beans or rice to keep the pastry in shape during cooking
Bratt pan A large free standing pan with a heating element, lid and tilting mechanism
Concasse Skined, deseeded and diced tomato flesh
Confit A method of preserving meat. the meat is salted and cooked slowly in its own fat, then sealed in a container filled with fat.
Bain-Marie A hot water bath, used for keeping food hot during service or for gently cooking delicate food items
Bard To cover lean meat with pieces of fat or fatty bacon to prevent it drying out
Baste To brush oil, melted fat or juices over meat during cooking.
Batt out To pound a piece of meat to make it even and tender. ie. schnitzel
Bavarois Cream based, cold set dessert
Bechamel White sauce made from a white roux and milk
Beurre French for butter
Bisque French seafood soup made from crustacions
Bivalve Shellfish with two hinged shells such as mussels and scallops
Broil American name for a grill
Caul Fatty membrane from the stomach of pigs. used to wrap or cover some items before cooking
Cervena Trade name for New Zealand farmed venison

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