TERMINOLOGIES-FOR-FOOD-AND-PASTRY-PROCESSING (1).pdf

CULINARY 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 unGl tender but sGll wit...

CULINARY 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 unGl tender but sGll with a bite, not completely soI. 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 parGcular town or region, such as Tripe a la mode de Caen. ALSACIENNE A region in France. Any dish with sauerkraut, someGmes also with goose liver. AMUSE GUEULE Also called "amuse bouche", a Gny bite-size morsel served before the first course. ANNOUNCING The chef calls out an order ANTIPASTO An Italian term for appeGzer. Plural: AriGpasG. ARGENTEUIL/ City close to Paris, was famous for the Asparagus producGon, 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 bu_er based sauce made with a reducGon white wine, vinegar, shallots and Bu_er. BEURRE MANIE A thickening agent made of equal parts of bu_er and all-purpose flour, uncooked. BEURRE NOIR Bu_er 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 (eai, or poultry) cooked in white stock, from which the sauce is made. BLIND BAKING To parGally or completely bake a pastry shell without filling. BLINNIS Yeast raised mini puckwheat pancakes, which is generally served with caviar BORDELAISE STYLE Red wine sauce refined with Bone Marrow named aIer a Wine Region in France. BOUILLABAISSE TradiGonal 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 Ged with a string. BRINE Salt and water soluGon, seasoned with spices and herbs, sugar can be added CAKE A combinaGon of ingredients, whereas the base is a sponge cake CANAPE Bite size hors-d' oeuvre consisGng of a small piece of bread or toast with a topping CARAMEL Sugar that was cooked unGl golden brown CARCASS Is the whole animal aIer it was slaughtered and skinned, intesGnes, head, and hooves are removed.  CULINARY TERMINOLOGIES CASING SyntheGc or natural membrane (if natural it is usually pig or sheep intesGnes) 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, DOUBLE CUT namedaIer the writer Francoise- Rene Chateaubriand. CLAM CHOWDER A tradiGonal soup from Boston or Manha_an, made from clams and Potatoes A city close to Paris famous for pea producGon. CLAMART A synonym for a dish garnished with green peas. CLARIFYING To liquefy bu_er by poaching in a water bath, to separate bu_er fat from the bu_ermilk and bu_er solids. The process of transforming a broth or Bouillon into a clear consommé. by trapping impuriGes with the help of an clarificaGon mixture consisGng of lean flesh, egg white, ice, maGgnon, and other ingredients used for consommés and aspics. COATING To cover a dish with a sauce, chocolate, fondant etc. COLBERT Deep-fried beer-ba_ered whle sole. Named aIer Jean-BapGste Colbert, a French Stateman COMPOUND SoI bu_er 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 it's own fat. COULIS Pureed sauces made from fruits or vegetables without using a nickening agent COURT BOUILLON Quick poaching stock for fish and seafood items, made from white wine, vinegar, water. maGgnon and spices CROUTONS Toast bread cut into small cubes or other shapes and then browned in bu_er CUMBERLAND A cold specialty sauce made with red currants named aIer Ernst August, Earl of Cumberland. DE-BONE To remove bones from meat, poultry and fish DEGLAZING To add liquid to soIen the drippings at the bo_om of the pan. DIPPING To immerse briefly in a thick liquid, ba_er 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.DistribuGng a thin layer of flour on baking sheets, pans or work surface. DUBARRY Sidings and soups with cauliflower named aIer the mistress of Louis XV DUXELLES Finely chopped mushrooms and shallots sauted in bu_er. 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 densiGes. (il & water, oil & vinegar, egg yolk & oil, fruit juices & oil) ESCALOPE A small piece of boneless meat or fish with a uniform thickness  CULINARY TERMINOLOGIES ESSENCE 1.A concentrated aromaGc 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 pasty 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 unGl 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 Gmes 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 Gll fine or powdery INFUSION The process of steeping an aromaGc substance in a "boiling liquid unGl the liquid has absorbed the flavor. The resulGng 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 maGgnon 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 Gme 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 preparaGon, cooking and serving the food are ready ahead of Gme. MIXING To quickly combine two or more ingredients, to form a sauce, dough, ba_er etc. MONTER To incorporate cold bu_er nuggets into a hot sauce. MURAT A French marshal under Napoleon Bonaparte and king of Naples. A dish made with Sole with white bu_on mushrooms and arGchoke bo_oms. NAPPE To coat with sauce ORLY A suburb of Paris. A dish fried in ba_er with tomato sauce. PAILLARD Thin escalope of meat, tradiGonally cut from veal PERIGORD A region in France famous for black truffles. A dish with French truffles.  CULINARY 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 consisGng 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) oIen with garlic, mie de pain and olive oil or bu_er. PUREE To blend ingredients to a pulp like mixture REDUCE To simmer or boil a liquid to evaporate its water content unGl 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 bu_ered crouton topped with panfried slices of foie gras. served with Madeira sauce named aIer the composer Gioacchino Rossini. ROUX A thickening agent made with 40 gms bu_er 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 paGssiers. 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 aIer Brillat-Savarin, a famous gastronome. SAVORY TART An open-face baked tart seasoned with salt and spices, and filled with a combinaGon of ingredients (quiche). SKIMMING To remove fat and dirt parGcles 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 reconsGtute 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 bu_er unGl they turn translucent. At Gmes 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 disGnguish the quality, flavor or proper seasoning of an ingredient or dish by eaGng a sample TRIMMING To remove hard Gssues from meat, poultry, fish or vegetables; it also refers to the parts which are removed  CULINARY TERMINOLOGIES TRUSSING To Ge a piece of meat or poultry to give it a more even shape to ensure even cooking TUILE Thin waffle- like cookies, used for decoraGng 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 aIer 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.