Some versions are shaped like a spring. Mung bean sprouts are one of the key ingredients in Chop Suey. This spice, used to flavor savory dishes, has the aroma and taste of cinnamon cloves, nutmeg, and pepper. a chocolate coating made with chocolate, egg yolks and heavy cream; used as filling for truffles and coating for pies and other desserts, garlic shrimp fried in garlic and hot peppers. Obtained by deglazing the pan after cooking, and usually reduced to achieve the rich flavor desired. Strictly speaking, true Malaga wine is aged only in th province of Malaga. Traditionally used as a garnish for meat and vegetable dishes. The only ingredients that are necessary for paella are rice, tomatoes, and saffron. A pasta sauce originally consisting of butter, cream, and the finest parmesan cheese available. Method of cooking that uses spices (sometimes butter) to coat fish or steak or chicken and then cooked in a very hot cast iron skillet. Due to slow maturation, the grains of rice are highly absorbent while retaining their integrity, making them a key ingredient in the making of paella. The dough is studded with raisins, candied fruits, and occasionally pistachios. A prefix usually meaning locally made or caught. Literally meaning Japanese-style food, this comprehensive term refers to any Japanese dish that reflects the uniqueness, creativity, and diversity of the cuisine. Not to be confused with cilantro. These dishes may include garlic, Nicoise olives, anchovies, tomatoes, and green beans. The only edible portion is the coral, usually eaten raw with fresh lemon juice. A specialty of the town of Modena in northern Italy, this consists of a hollowed and stuffed pig trotter which is poached and served as a part of a traditional bollito misto. It has an acid-sweet flavor and is an excellent source of vitamin C. Freshwater eel; grilled and brushed with a Teriyaki-flavored sauce. Some recipes are made with fresh herbs and have a green color. Saltwater Conger eel that is boiled and grilled before serving. A larger version of Ziti pasta. May be stuffed with meat and vegetables. A cold vegetable soup served throughout all of the Spanish countries. A double boiler used for cooking (insulated from direct heat). The taste is bittersweet with citrus overtones. This is used in candy making, for flavored milk drinks, and when thinned out, spread on bread as a quick snack. A moderate-fat cow milk cheese with a rich, sweet, nutty flavor that is prized for both out of hand eating and cooking. Economical colorante is a poor substitute, as its actually turmeric, a different spice entirely. A type of tart in which the pastry is baked on top of the fruit, then inverted when finished baking. Chinese versions use wheat doughs, while the Vietnamese and Thai versions use a rice paper wrapper. A Spanish dish of raw fish, scallops, or shrimp marinated in citrus juices until the flesh becomes cooked. Its high pectin content make it ideal for use in jams, jellies, and preserves. A raw beef appetizer topped with a mustard-mayonnaise sauce or olive oil and parmesan cheese. A peppery, spicy, aromatic, refreshing mint used to flavor candies and baked foods. The Hindi word for spices; a refined blend of spices, herbs, and other seasonings that flavor the Indian cuisine. These are thinner than spaghetti and thicker than capellini. They are marinated with olive oil and lemon. Darker, stronger sauces are used for cooking while lighter ones are used as sauces and seasonings. The different levels of protein give each flour unique qualities. For longer storage, butter may frozen for up to 6 months without deterioration. Dough or batter is deep fried and dusted w/sugar or glazed with a flavored syrup. Literally butterflies; also called bow-tie pasta. Normally has crinkled edges. A sub-variety, Bomba rice from Calasparra,was rescued from extinction in the past fifty years and is prized by many chefs as the finest paella rice in Spain. Many versions bought commercially have been thoroughly dried. It is garnished with Varak. The term is usually associated with vegetables, but may be applied to cooked meat or fish. Warm water, flavorful fish with a medium textured dark flesh that browns when cooked. An unleavened flatbread made from Sorghum flour and water. When referred to meat, it means medium rare. Saffron adds a deep color and a unique pungent flavor to rice dishes. Japanese buckwheat noodles served in a soy-flavored broth made from fish and seaweed stock. a small steak from the center of the tenderloin, To turn, To shape vegetables or potatoes with a knife. A rice pudding, served either hot or cold, made from rice, milk, sugar, and cardamom. Though steaks cut from the loin ends of the rib are a finer quality steak, the whole rib may be used for entrecete. a process of making a liquid clear; removing milk solids and impurities from butter resulting in a pure golden liquid butter used for many cooking purposes. This includes both sweet and savory sauces. Kelp, or a large type of seaweed, which may be dried and prepared in a sheet form. Most commonly used in breads and tabbouleh salad. Pronounced (KEEN-wah). Cardoons may be eaten raw or cooked and served like any vegetable. a short grain rice gown in the Calasparra region of Murcia in fresh mountain water. Small rings of pasta stuffed with cheese, meat, or vegetables; generally found in soup, but sometimes served with a sauce. A cake made of crepes layered with vegetables, cheese, or ham. Covering food with breadcrumbs and/or cheese to bake or broil until golden brown. Spine, specifically refers to fish bones or thorns. Often combined with rice or onion. Sauteed Japanese noodles with shrimp and vegetables. Puff pastry in a shell in which ragout or fricassee is served. The Alsatian version of this dish is made with freshwater fish, Riesling wine, and thickened with cream and egg yolks. Steamed rice pounded into a sweet glutinous cake. Based on comparable student completion & placement data for online programs as currently reported in our consumer information section of our website, per our institutional accreditor. A round piece of meat of veal or lamb tenderloin. A spicy condiment served with Chinese appetizers. a temperature scale in which 32 degrees represents freezing and 212 degrees is the steam point( to convert Fahrenheit to Celsius, subtract 32 from the Fahrenheit reading, multiply by 5 and divide by 9; better yet have a thermometer that reads both scales). Small, fancy cookies or cakes, decorated and iced, served on elaborate buffets or at the end of a multi-course meal. A citrus fruit hybrid between a grapefruit and a tangerine native to Jamaica. vinaigrette salad dressing), technique of cooking (usually fish) in parchment paper, cooked with fried onion, especially liver or tuna. The dish is enriched with large amounts of duck fat and is baked until the top is brown and crispy. It is sweet and syrupy. It is off-white to greyish in color and has a soft texture. The dessert can be served hot or cold. This yellow-skinned fruit looks and tastes like a cross between an apple and a pear. An Italian curd cheese often used in Cannelloni and Ravioli. This may be eaten as is with whipped cream or fruit, but also used as the foundation for many other cake preparations. A plant native to Mexico now common in areas throughout the West Indies and Indian Ocean. to seal in the juices of meat by quickly browning it on all sides in a very hot pan, enhancing the flavor of food by adding ingredients such as herbs and spices; cooking term also means to oil a pan and slowly warm it and then wipe it. If you find fresh fava beans, choose those with pods that are not bulging with beans, which indicates age. The flesh, when cooked, separates into little fingers of meat and has a distinctive rich, gelatinous texture. WebA la plancha: Spanish method of cooking food on a griddle. An Italian milkshake that is made with milk and fresh fruit. It is generally mixed with water which turns it whitish and opaque. A robust, slightly bitter, and peppery herb that is often a key ingredient in tomato-based Italian pasta sauces. A dull gray film or grayish-whitish streaks that sometimes appear on chocolate if the cocoa butter separates; the 2. A Swiss version of this is called bundnerfleisch. To avoid either of these problems, store butter in the refrigerator no longer than 2 weeks. A member of the chicory family with red and white leaves. A popular childrens non-alcoholic cocktail made with ginger ale, colored with grenadine syrup, and garnished with a maraschino cherry. A traditional Italian dish made with Arborio rice, saffron, broth, onions, and garlic. A thick, spicy sauce made from fermented soybeans, red chili peppers, vinegar, starch, salt, and garlic. Literally cooked bread; this soup usually contains bread, olive oil, and cheese, A type of fresh, unaged cheese used in Indian and other South Asian cuisines, similar to queso blanco, Almond macaroons, often encrusted with pine nuts or other nuts, made in Catalonia for the feast of Epiphany. Available all year, but especially consumed during the Christmas season. Because of this, it also has the name etrumpet of deathe. When used alone as a leavener, recipes must include some type of acid to neutralize the resulting sodium carbonate in the finished product. To blanch, to par cook by immersion in water briefly, and shocking in ice water. Mild and buttery cheese used in various pastas, appetizers, and salads. A cone-shaped utensil with a rounded bottom, which encourages ingredients to return to the center. It is often used to describe the preparation of raw beef called steak tartare. A thick pancake eaten sweet as a snack, or savory as an accompaniment to cheese. Can be used as cooking fat, or rendered to produce lard. Other ingredients are chicken, chorizo, mussels, squid, peppers, and beans. Both the shallot and the green onion, which have small bulbs, are also known as scallions, to bake food with a sauce or other liquid in a casserole. Both forms can be found in most supermarkets. A thin stringy fried snack made from gram flour. An Italian mixed fried platter, similar to the Japanese tempura platter. After it has aged, it has a piquant, salty flavor and is usually used for grating and cooking. Instead of using garlic butter, the bread may be brushed with olive oil and sprinkled with minced garlic and herbs. corn kernels with the germ and bran removed. The dough used to wrap the pie can be pate brisee, puff pastry, or brioche dough. The sauce must be boiled briefly to remove the starchy taste of the flour. These dishes include a wide selection of fried and steamed dumplings, as well as, various other sweet and savory items. Tiny, nutty-flavored oval seeds used to flavor meat, poultry, stir-fries and popular desserts. Almond paste is sometimes layered underneath the raspberry jam. Thin-sliced beef, Tofu, noodles, and vegetables cooked in sukiyaki sauce. Vegetables lightly fried in Tempura batter and served with dipping sauce. A flavorful, fleshy Chinese black mushroom widely used in the Chinese cuisine. A cornmeal dish that is generally enriched with eggs, butter, cream, or cheese. This is all bound with bechamel sauce and cooked au gratin. Spicy meat, marinated in garam masala (cumin, mustard seeds, ginger, onion, garlic, cinnamon, and cloves), then cooked in vinegar, mustard oil, and red pepper. Characterized by its spicy and pungent flavors, the Sichuan cuisine emphasizes the use of chili. Found in both green(unripe) and black(ripe) forms, each must undergo a process to remove the bitterness found in them. You are not required to agree to receive automated calls, texts, or emails as a condition of enrolling at Escoffier. A risen flatbread made from unbleached white flour, yogurt, and water dough. A clear anise-flavored liqueur from Greece. a traditional Catalan custard with a caramel crust, similar to creme brulee. They should be addressed as roe. Pastry flour is of relatively low protein content, containing just enough to help stabilize the products during leavening. Vegetable patch, especially a vegetable-producing garden close to the city, Cured and pressed fish roe, normally tuna or grey mullet. A delicate, nutty, slightly smoky tasting cheese used for fonduta, or an Italian version of the Swiss fondue. A fan-shaped mushroom that has white flesh and a grayish-brown exterior. This is a syrup resulting from the crystallization of raw sugar from the sap. Hyssop adds intrigue to salads, fruit dishes, soups and stews. Several variations of these are seen throughout Southeast Asia. 1-877-249-0305. Deep-fried leavened bread made from semolina and yogurt. Soaking fruit or vegetables in wine, liquor, or syrup so that they may absorb these flavors. An Italian dish comprised of thin slices of veal, rolled around ham and cheese, seasoned with sage and braised until tender. A China Cap, a very fine conical strainer. The sexual organs (gonads/ovaries) of the hermaphroditic sea urchin. It has a rich hot flavor and is generally ground and used for sauces. They are studded with cubes of pork fat and peppercorns. A French term referring to pastes or pastry. The hot pasta is tossed in this sauce prior to serving. The nut meringue disks are also referred to as dacquoise. To cut food down the center but not all the way through; done to spread the food apart for quicker cooking without burning, Originally a by-product of butter making, buttermilk is commercially produced by adding lactic acid culture to skimmed or partially skimmed milk, Espresso coffee with steamed milk, caf au lait, Espresso coffee with a dash of steamed milk. WebThe definitive list of culinary definitions and terms for chefs, restaurants, home cook and everyone else who wants to get into food business. a liquid that adds flavor and moisture to foods. Literally meaning roosters beak, this is a very hot, raw salsa made of fresh chiles, onions, and tomatoes. A large bulbous root vegetable with a thin brown skin and white crunchy flesh. A mixture of water and a small amount of vinegar or lemon juice, used to purify or prevent discoloration in meats and vegetables. A soup similar to pozole with the addition of tripe and meat broth. Fish and shellfish glaces are used, but their flavor can become edirtye tasting and bitter from too long of a reduction. This includes all rouxs, starch and water mixtures (slurries), beurre mani, and egg yolks with or without cream. Assorted seafood and vegetables lightly deep-fried in batter. Traditional garnishes are lemon butter, anchovies, and capers. A flavored broth from meats, fish, shellfish, and vegetables. Lightly beaten eggs that are poured slowly into a hot broth, creating irregular shaped threads used to garnish soups. An Indian salad prepared with cucumbers, tomatoes, and onions. Common elements of a smorgasbord are pickled herring, marinated vegetables, smoked and cured salmon and sturgeon, and a selection of canaps. A smoked sheeps-milk cheese from the Basque country and bought in small balls. A favorite in Spain since medieval times -brought by the vast Spanish fishing fleet. Salted, air cured ham served in thin slices. Similar to Penne, Ziti, and Rigatoni. Alternatively, the food can be pushed through a colander. An Italian custard made with egg yolks and wine or juices, which are beaten vigorously over hot water to form a rich, creamy dessert. The Complete Glossary of Cooking Terms for the Culinary Small short butter cookies were once also called galettes. Any of various herbs belonging to the mint family with aromatic, dark green leaves that have a slightly bitter, minty flavor. These pancakes are often brushed with large amounts of melted butter and served with caviar and sour cream. Earlier recipes for this used beef or venison meat and beef fat. Resembling spring onion, this subtropical root imparts a delicious fresh lemon flavor to Southeastern Asian dishes. Those from around Spain are flavored with peppers, onions, and tomatoes. These are of 100% olive oil, but their flavor can result in a harsh, bitter aftertaste. A marinade made from vinegar, garlic, and seasoning used to preserve the flavor of raw meat. It is garnished with Varak. Definitions of Basic Culinary Terms | CIA Culinary School (bah-toh-nay); A small diced strip: 1/4 x 1/4 x 2 1/2 3, A liquid dough, usually thin enough to pour. Literally fine hair; fine strands of pasta that are usually used in soup. A large pie similar to coulibiac, filled with salmon, cabbage or spinach, eggs, and mushrooms. Crepes are often layered in the bottom of the pie. Bacalao al ajoarriero, is a recipe from Navarra which includes a dish of salt cod with garlic, Cold almond soup from Andalusia, often served with grapes. The finest, strongest, fruitiest olive oil produced. They may be served hot or cold, but they are often elaborately garnished. A green salad typically served with avocado and ginger dressing. A dip made of pureed anchovies mixed with garlic and olive oil. Learn the foundational French culinary techniques, along with all the related terms, following in the legacy and enduring heritage of Chef Auguste Escoffier himself. Culinary Terms and Definitions: Aioli: a Mediterranean sauce made with garlic, olive oil, and egg yolks. A highly flavored, salty, tangy, brown liquid brewed from fermented soybeans and salt. The stew is served over toast, garnished with crayfish and fried eggs. The juices are reduced and the top is browned under the broiler. This is a variation of a bearnaise sauce with the addition of a well reduced meat glaze. Chicken, turkey, and pork are then simmered in this sauce. In cookery, it is most prominently known as a flavorful addition to fondue and cherries jubilee. A sweet paste made from finely ground blanched almonds mixed with powdered sugar and enough glucose or syrup to bind it together. These are small dumplings made with flour, potatoes, and eggs. It comes in a large pod which, unless very young, is inedible. Common in sushi and sashimi. Foods that are prepared in the style of Greece. A cheese similar to Provolone, but milder in flavor. A very rich bread with butter and eggs. Many restaurants claim their chateaubriand to be the head of the tenderloin, cut for two, which is roasted and carved tableside. The French word for goat, generally referring to goats milk cheeses. The Japanese Sushi-bar term that refers to soy sauce. The pizza is then topped with black olives and anchovies. Copyright 2023 Auguste Escoffier School of Culinary Arts. Served best with chunky sauces, and salads requiring pasta that will hold sauces and dressings. A Japanese dish of Sushi rice and raw vegetables wrapped in a seaweed sheet. Mortadella is a very smooth, pink sausage with a subtle creamy texture. The Indian name for tea, often served with milk and sugar. If earthenware frequently are in Spain, they should first be cured in water to prevent cracking. Cod that has been salted and dried to preserve it for long periods of time. A castrated chicken that is savored for its delicate taste and texture. This includes sausages, hams, pates, and rillettes. Newer versions make a lighter broth and flavor this with curry and coconut. This is then spread with raspberry jam and topped with a cross-hatch of dough. Literally, feathers or quills; this pasta has a slanted, hollow, tubular form that is thinner than Rigatoni. A fresh cheese that is similar to ricotta or cottage cheese. It is used extensively in Chinese cookery, and thought to help accentuate the flavors of certain foods. Called Japanese horseradish, this is a root that is dried and ground to a fine powder. Broiled chicken served with sweet soy Teriyaki sauce. These are used in pastry making, preserves, and chutneys. Seasoned with salt, sugar, and lemon juice. This red, crunchy fish is often served as part of Maki Sushi and Nigiri Sushi. An Italian cheese from the Veneto region. A wide variety of dishes are served with basmati rice, including pulaos, pilafs, biryanis, meats, and vegetables. The seed from the carob tree which is dried, ground, and used primarily as a substitute for chocolate. One of the darkest and strongest types of coffee available. Served as a tapa. A layered dish of eggplant and lamb with tomatoes and onions. The traditional English cream tea consists of clotted cream and jam served with scones and tea. Jalebi, a favorite Indian dessert, is deep fried and dipped in sugary syrup. Three flavors of ice cream, with a fruit and/or nut layer between each flavor. The noodle is then fried in butter or oil and served as a side dish to meat dishes. Small diamond-shaped egg pasta that is best used in soup. This type of raw cream is baked in the pastry shell or crepe. Border (usually applies to plate presentation). Lefse is enhanced by the addition of peanut butter, brown sugar, or lutefisk. English style, (meaning bland plain cooked food). Also referred to as Dou Fu in Chinese and Tofu in Japanese, this soft cheese-like paste is made from boiled Soya bean liquid. A spicy peanut sauce is served with meat satay in Vietnam and Thailand. This zesty combination of sage and citrus is considered one of the most memorable and versatile of all the spices. Hake, served lightly fried in Andaluca, or with salsa verde (parsley and olive oil) in the North. The flavor is full-bodied and the texture is fleshy like bolets. Toasted bread slices which are brushed with olive oil and served with tomatoes, pumate, cheese, chicken liver mousse, bean puree, or tapenade. The word mille-feuille means a thousand leaves. Unsweetened versions are used to lighten forcemeats. A mixture of puffed rice, lentils, !finely chopped onions, and chopped coriander topped with both sweet and spicy onion chili chutneys. Roasted almonds, avocadoes, and croutons are common garnishes. The mature chilaca turns from dark green to dark brown. This process not only adds flavor but tenderizes the beef through enzyme action. reducing the thickness of a liquid by adding more liquid. One of the most famous Chinese cuisines in the world. A Finnish dish of bread filled with fish. Olive oil has a very distinctive flavor, and has become more prominent in American cooking today. An herb grown in Latin America. A strain of black hoofed pig, cerdo Ibrico, that dates back to pre-history. The pulp is very sticky and difficult to work with. A term used in Spanish and Italian referring to a dish cooked in the style of shepherd cooking, usually over a grill or spit. Slices of toasted brioche are the perfect companion to foie gras a gravlax. Meringue is also baked in a very low oven, forming crisp shells which are filled with fruit or ice cream. This is most common with sauted and roasted foods. In the Indian cuisine, this leaf is wrapped around fragrant spices, fennel seeds, slaked lime paste, tobacco leaves, colored shreds of coconut, and fine shreds of betel nut. Formerly a trial sample of sausage mixture fried up for testing at the matanza, now has become a dish in its own right, Terra cotta cooking pots, also Andalusian one-pot stew, similar to cocido. Creamy, pale yellow, mold-ripened cheese with streaks of blue veining and a lightly spicy flavor. to break food into small pieces (or allow it to do so when cooking), a method of cooking in which foods are splashed with liquor and ignited. (not related to degree or diploma programs), The Complete Glossary of Cooking Terms for the Culinary Arts, Hospitality & Restaurant Operations Management. They may then be sauteed, grilled, or baked. To reconstitute the fish, you must soak it in many changes of fresh water to remove the excess salt. The chemical reaction between the acid and the soda produces carbon dioxide to leaven the product. Used in a variety of dishes, including lasagnas and pizzas. A thick patty made up of cooked foods. Unlike Toro, which is the tuna belly (the fatty part), maguro is the leaner flesh from the sides of the fish. Small green beans frequently used when sprouted.
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