Classical Cuisine Terminologies PDF

CLASSICAL CUISINE TERMINOLOGIES A LA CARTE/ A menu having individual dishes with separate prices where the Guest can choose MENU CARD from to select his own Menu. AL DENTE "To the tooth" - food such as pasta or vegetables, cooked until tender but still...

CLASSICAL CUISINE TERMINOLOGIES A LA CARTE/ A menu having individual dishes with separate prices where the Guest can choose MENU CARD from to select his own Menu. AL DENTE "To the tooth" - food such as pasta or vegetables, cooked until tender but still with a bite, not completely soft. A LA MODE 1.Dessert served With Ice Cream 2.Braised Beef with veal shank julienne, sliced carrots and small onions 3.It is also used to describe dishes that are a specialty of a particular town or region, such as Tripe a la mode de Caen. ALSACIENNE A region in France. Any dish with sauerkraut, sometimes also with goose liver. AMUSE GUEULE Also called "amuse bouche", a tiny bite-size morsel served before the first course. ANNOUNCING The chef calls out an order ANTIPASTO An Italian term for appetizer. Plural: Aritipasti. ARGENTEUIL/ City close to Paris, was famous for the Asparagus production, Synonym for ARSHONTOY Vegetable Sidings and Soups with Asparagus. BARDING To cover Game Birds or small Poultry with thin slices of pork back fat or bacon, to prevent it from drying out during the cooking process. BASTING To pour or brush liquid over a roast or grill item for flavor and to keep it moist. BATTER A mixture usually based on flour combined with liquids such as water, milk or beer. Egg is also a common component. BECHAMEL/WHITE Court Marshall of Louis the XIV, Name for one of the white based sauces, made of SAUCE roux plus milk. BEURRE BLANC A butter based sauce made with a reduction white wine, vinegar, shallots and Butter. BEURRE MANIE A thickening agent made of equal parts of butter and all-purpose flour, uncooked. BEURRE NOIR Butter that has-been cooked to a very brown color. BINDING To thicken dishes with the help of thickening agents BISCUIT Sponge cake. BISQUE A soup made from crustacean shells or pureed vegetables and is finished with cream. BLANQUETTE A thick, creamy white stew made from white meat (meat, or poultry) cooked in white stock, from which the sauce is made. BLIND BAKING To partially or completely bake a pastry shell without filling. BLINNIS Yeast raised mini puck wheat pancakes, which is generally served with caviar BORDELAISE STYLE Red wine sauce refined with Bone Marrow named after a Wine Region in France. BOUILLABAISSE Traditional Ferth as a main course fish and shellfish soup flavored with saffron, which is served as a main course BOUQUET GARNI A small vegetable bundle with herbs, which is tied with a string. BRINE Salt and water solution, seasoned with spices and herbs, sugar can be added CAKE A combination of ingredients, whereas the base is a sponge cake CANAPE Bite size hors-d' oeuvre consisting of a small piece of bread or toast with a topping CARAMEL Sugar that was cooked until golden brown CARCASS Is the whole animal after it was slaughtered and skinned, intestines, head, and hooves are removed.  CLASSICAL CUISINE TERMINOLOGIES CASING Synthetic or natural membrane (if natural it is usually pig or sheep intestines) CASSOULET A stew of beans with pork or other meats CHARCUTERIE/ Processed pork and other meat items, such as ham, terrines, sausages pates and ASSORTED COLD other forcemeats CUTS CHATEAUBRIAND/ Double Beef Fillet-illet ut, also from the Head of the Fillet, usually grilled, named DOUBLE CUT after the writer Francoise- Rene Chateaubriand. CLAM CHOWDER A traditional soup from Boston or Manhattan, made from clams and Potatoes A city close to Paris famous for pea production. CLAMART A synonym for a dish garnished with green peas. CLARIFYING To liquefy butter by poaching in a water bath, to separate butter fat from the buttermilk and butter solids. The process of transforming a broth or Bouillon into a clear consommé. by trapping impurities with the help of an clarification mixture consisting of lean flesh, egg white, ice, matignon, and other ingredients used for consommés and aspics. COATING To cover a dish with a sauce, chocolate, fondant etc. COLBERT Deep-fried beer-battered whole sole. Named after Jean-Baptiste Colbert, a French Stateman COMPOUND Soft butter whisked foamy and combined with herbs and or spices BUTTER CONCASSE Blanched, peeled and deseeded tomatoes, cut in to cubes or quarters CONFIT Meat (goose, duck or pork) poached and preserved in its own fat. COULIS Pureed sauces made from fruits or vegetables without using a thickening agent COURT BOUILLON Quick poaching stock for fish and seafood items, made from white wine, vinegar, water. matignon and spices CROUTONS Toast bread cut into small cubes or other shapes and then browned in butter CUMBERLAND A cold specialty sauce made with red currants named after Ernst August, Earl of Cumberland. DE-BONE To remove bones from meat, poultry and fish DEGLAZING To add liquid to soften the drippings at the bottom of the pan. DIPPING To immerse briefly in a thick liquid, batter or chocolate in order to wet, coat or saturate. DRAIN To draw off surface or excess water from an ingredient DREDGE To coat food with dry ingredients such as flour or bread crumbs. DRESSED Seafood / meat / poultry prepared for cooking. DUSTING 1.Sprinkling flour into a dish during cooking for thicken. 2.Distributing a thin layer of flour on baking sheets, pans or work surface. DUBARRY Sidings and soups with cauliflower named after the mistress of Louis XV DUXELLES Finely chopped mushrooms and shallots sauted in butter. May also be mixed with herbs, forcemeat and bread crumbs EMINCER To thinly slice or shred meat, poultry or fish flesh EMULSION A mixture of 2 unmixable liquids of different densities. (il & water, oil & vinegar, egg yolk & oil, fruit juices & oil) ESCALOPE A small piece of boneless meat or fish with a uniform thickness  CLASSICAL CUISINE TERMINOLOGIES ESSENCE 1.A concentrated aromatic liquid extracted from plants, or reduced stocks and fumets, used either to enhance or add flavor to a dish. 2.It can also be another term for soup. FLEURON Puff pastry shaped into crescents or fish shape, baked and served with fish. Garnish for soup. FLORENTINE A city in Italy. A dish or soup with spinach. FOAMING To whisk one or more ingredients until frothy FOLDING To blend a light ingredient or mixture in to a heavier mixture with a series of gentle turns to maintain air and/or air volume FORCEMEAT Pureed flesh mixture with heavy cream ice, seasoning and at times egg white. FUMET A strongly flavored fish stock GARNISH To add one or more ingredients to a dish to improve its appearance GLAZE To give the food items a shiny surface by brushing it with sauce, aspic or icing. The glaze can also be poured over the item. GENOISE A sponge cake made from whole eggs GRATIN To brown food in the oven or under the salamander GRAVLAX Raw salmon cured with salt, sugar and fresh dill GRIND To cut meat finely using a meat grinder or pulverize nuts and other grains till fine or powdery INFUSION The process of steeping an aromatic substance in a "boiling liquid until the liquid has absorbed the flavor. The resulting flavored liquid is also called an infusion JULLIENE Master Chef Jean Julien. Fine vegetable cut of 1mm X 1mm x 2.5cm. JUS Usually unthicken sauce made from pan drippings, roasted matignon and stock. LARDING To incorporate small strips of pork back fat or back bacon into lean meat. LIASON A thickening agent of egg yolk and cream. LUCULLUS A Roman general and gourmet. A dish made of veal fillet, goose liver and truffle sauce. LYONNAISE A city and region in France famous for onions. Potato dishes, soups and sauces with onions. MARINATING To flavor meat, poultry, fish, vegetable or fruits by steeping in a flavored liquid for a certain length of time MELBA A dish created by Escoffier for Nellie Melba made of vanilla ice cream on poached peaches topped with raspberry coulis and toasted almond slivers. MIE DE PAIN Bread crumbs made from white bread without the crust MINCE To thinly blend flesh in a heavy duty blender; to cut or chop into very small pieces MISE-EN-PLACE A French term meaning "everything in its place". This means the ingredients equipment and tools needed for preparation, cooking and serving the food are ready ahead of time. MIXING To quickly combine two or more ingredients, to form a sauce, dough, batter etc. MONTER To incorporate cold butter nuggets into a hot sauce. MURAT A French marshal under Napoleon Bonaparte and king of Naples. A dish made with Sole with white button mushrooms and artichoke bottoms. NAPPE To coat with sauce ORLY A suburb of Paris. A dish fried in batter with tomato sauce. PAILLARD Thin escalope of meat, traditionally cut from veal PERIGORD A region in France famous for black truffles. A dish with French truffles.  CLASSICAL CUISINE TERMINOLOGIES PEEL To strip or cut away the skin or rind of vegetables or fruits with a peeler, paring knife or by hand PESTO A sauce consisting usually of fresh basil, garlic, pine nuts, olive oil, grated parmesan cheese and seasoning PETITS FOUR Small bite sized pastries, served at the end of a meal with the coffee and tea A baked shell usually made of pastry dough that covers or contains a filling made of sweet or savoury ingredients PROOF The process by which a yeast-leavened dough rise PROVENCALE Dishes prepared in the style of Provence, (France) often with garlic, mie de pain and olive oil or butter. PUREE To blend ingredients to a pulp like mixture REDUCE To simmer or boil a liquid to evaporate its water content until it reaches the right flavor and consistency RILLETE Meat that is slowly cooked in seasoned fat then shredded and mixed with some of the fat ROSSINI Grilled tournedos on a buttered crouton topped with panfried slices of foie gras. served with Madeira sauce named after the composer Gioacchino Rossini. ROUX A thickening agent made with 40 gms butter and 50 gms flour then cooked to the desired color (white, blonde, brown). SAINT-GERMAIN A suburb of Paris. Soups and purees with green peas. SAINT HONORE Patron saint of bakers and patissiers. Famous pastry made from choux paste and Bavarian cream. SANDWICH Filled bread slices named from the Earl of Sandwich. SAVARIN Yeast dough soaked in syrup named after Brillat-Savarin, a famous gastronome. SAVORY TART An open-face baked tart seasoned with salt and spices, and filled with a combination of ingredients (quiche). SKIMMING To remove fat and dirt particles from stock and sauce surfaces SMOKING A method of preserving fresh food, such as meat and fish, using prolonged exposure to smoke from a wood fire. This is now done in a controlled smoking chamber SOAKING To submerge ingredients in cold water to clean or reconstitute them. SOUFFLE A pureed food item which was puffed with whipped egg whites. STOCK Liquids flavored with animal or fish bones, vegetables and used to prepare sauces, soups and vegetable dishes. STRAINING To pass a liquid through a strainer with or without cheesecloth. STUFFING To fill forcemeat, mushroom, vegetable or fruits into an ingredient; it may also refer to the actual ingredient mixture (eg. the forcemeat) to be stuffed into the SUPREME Poached chicken breast, served with a chicken cream sauce SWEATING To cook vegetables in butter until they turn translucent. At times we also apply the term glazing SWEET TART An open-faced baked or unbaked fruit or berry tart TARTLET A small tart either sweet or a savory tart TASTING To distinguish the quality, flavor or proper seasoning of an ingredient or dish by eating a sample TRIMMING To remove hard tissues from meat, poultry, fish or vegetables; it also refers to the parts which are removed  CLASSICAL CUISINE TERMINOLOGIES TRUSSING To tie a piece of meat or poultry to give it a more even shape to ensure even cooking TUILE Thin waffle- like cookies, used for decorating pastries that are shaped while warm TURNING To shape vegetables and potatoes into a barrel shape UNMOLD To take a dish out of its mold VICHY A region in France famous for fresh carbonated water. A glazed dish made with carrot slices and carbonated water.) VICTORIA A soup and puree made with yellow peas named after Queen Victoria. WELLINGTON A dish created by Charles Herfman Senn made of beef fillet and duxelle baked in puff pastry and served with truffle sauce.l) WHISKING To beat a liquid or mixture with a wire whisk.