Cooking methods
When heat applied on food, this is referred as cooking methods
T Two types of cooking methods Moist heat cooking methods Dry heat cooking methods
Moist heat cooking methods Boiling Blanching Poaching Simmering Steaming Braising Stewing
Dry heat cooking methods Baking Grilling Rousing Sauting !rying
Blanch Partial cooking process, "#$%#& doneness Blanchir is the !!rench term T Two ways to 'lanch Start from 'oiling li(uid Start cold li(uid 'rought to 'oil !rom 'oiling li(uid Drop food in hot li(uid !!rom coldd Put in cold )i(uid and 'ring to 'oil Why Blanch Reduce 'itterness Reduce salt content of cured meats Preparation for the *nishing cooking method Prepare food for free+ing )oosen skins of food such as tomatoes ntensify the color of -egeta'les .lean meats 'efore use
Poach .ook food gently li(uid at /ust 'elow 'oiling point )i(uid 'u''les stay at the 'ottom of the 'ot T Temperature is 01. $2%. 3 li(uid at this temperature will ha-e 'u''les on the 'ottom of the pot and will stay and not disrupt the 'ody li(uid Poaching techni(ues Deep poach Shallow poach Deep Poach !ood is totally su'merged
Shallow !ood is placed in cold 4a-orful li(uid !ood is partly su'merged
Simmer T To cook /ust 'elow the 'oiling point )i(uid has 'u''les /ust 'egging to 'reak the surface Small 'u''le slowly appears on the li(uid5s surface T Temperature is 21.$
Boil Bouille is the !rench term .ook food in a li(uid Bu''les of li(uid are 'reaking are on the surface "##.6%"%! temperature
Parboil Partial cooking !ood is 'oiled 'rie4y in li(uid 7sed for dense food like carrots and potatoes Par'oiled food is added to items that cook (uicker !ood is par'oiled to ensure that all ingredients will *nish cooking at the same time Since food continue cooking after 'eing remo-ed from 'oiling li(uid, par'oiled food should 'e shocked
Steam 8ealthy way to coo, nutrients are preser-ed .ook food in a steamer or on a rack o-er 'oiling water The food does not came into direct contact with the li(uid Steaming retains9 !la-or Shape T Te:ture ;utrients
Braise )ong, slow cooking method Main item, usually meat, is seared and 'rowned )ong simmering in small (uantity of stock or li(uid Pot is co-ered T Tough cuts of meat are 'raised Dau'e !!rench method of 'raising meat in red wine stock
Pot-roast Poaching techni(ues Deep poach Shallow poach Deep Poach !ood is totally su'merged
Shallow !ood is placed in cold 4a-orful li(uid !ood is partly su'merged
Simmer T To cook /ust 'elow the 'oiling point )i(uid has 'u''les /ust 'egging to 'reak the surface Small 'u''le slowly appears on the li(uid5s surface T Temperature is 21.$
Boil Bouille is the !rench term .ook food in a li(uid Bu''les of li(uid are 'reaking are on the surface "##.6%"%! temperature
Parboil Partial cooking !ood is 'oiled 'rie4y in li(uid 7sed for dense food like carrots and potatoes Par'oiled food is added to items that cook (uicker !ood is par'oiled to ensure that all ingredients will *nish cooking at the same time Since food continue cooking after 'eing remo-ed from 'oiling li(uid, par'oiled food should 'e shocked
Steam 8ealthy way to coo, nutrients are preser-ed .ook food in a steamer or on a rack o-er 'oiling water The food does not came into direct contact with the li(uid Steaming retains9 !la-or Shape T Te:ture ;utrients
Braise )ong, slow cooking method Main item, usually meat, is seared and 'rowned )ong simmering in small (uantity of stock or li(uid Pot is co-ered T Tough cuts of meat are 'raised Dau'e !!rench method of 'raising meat in red wine stock
Pot-roast .ooking method similar to 'raising Pot roasting is used tough cut of meat Meat is 'rowned and 'raised Slowly cooked in co-ered pot in the o-en
Stew Slow method of cooking !ood is 'arely co-ered in li(uid Pot is co-ered T Tough cuts of meat are stewed
.omparing 'raising and stewing Both are moist cooking methods Both are long and slow cooking methods
Braising )arger cuts of meat )ess li(uid used Stew Smaller cuts of meat more li(uid More li(uid used
Baking .ook food in an o-en using dry heat When meat is cooked in the o-en, the method is roasting When 'read, pastry or cakes is cooked in the o-en, the method is 'aking
Bake Blind 3 term used in pastry Refers to ad-ance 'aking of pastry crust 'efore *lling with sweet or sa-ory mi:ture 8ow to 'ake 'lind )ine a pie tin rolled$out pastry dough Prick dough with fork Place 'aking paper o-er the pastry Weight down with ceramic or dried 'eans Grilling !ood is cooked directly a'o-e the heat source !ood has 'rown e:terior and moist center The intense heat seals in the /uices 'y forming a crust on the surfaces of the food Grilling gi-es grill marks on food Broil Dry heat cooking method !ood cooked directly 'elow the heat source .omparing grilling and 'roiling =n 'oth method, food is cooked directly e:posed to heat GGrriilllliinngg BBrrooiilliinngg 88eeaataa ''oo--ett hheff oooodd 88eeaat'' eelloowtt hheff oooodd Roasting Similar to 'aking 7sed for meat, poultry, and -egeta'les !ood e:posed to the heat o-er a grill, or the radiant heat of an o-en !at is added to keep the meat moist during roasting Sautéing !!ry (uickly in small amount of hot fat Similar to frying 'ut in-ol-es mo-ing the food around the frying pan to pre-ent 'rowning Small amount of oil is used to grease the pan and pre-ent 'urning of food Frying .ook food in hot fat Deep Fry !ood is completely su'merged in hot fat or oil T Temerature and oil is important in deep frying Soya oil is ideal, has high smoking in deep frying Sun4ower oil is not used, has low smoke point When the fat is not hot, the food a'sor's fat and 'ecomes greasy When the fat is too hot, the food on the e:terior 'efore cooked inside Dry Fry .ooking in a frying pan without fat or oiloil Pan Fry .ooking food (uickly in a frying pan with no fat or with minimum amount of fat Shallow ry Suita'le for foods that will not 'urn easily 7sed on foods coated with 4our, 'readcrum's or 'atter !!ry the food, turn o-er and fry the other side Stir fry from Method originates asia !ood is cut into small pieces .ooked rapidly while tossed constantly, in a work Sear 3lso called as sei+e or seal .ooking, meat, poultry, or -egeta'les with hot o-er high heat until the surface is 'rown Searing helps seal in the foods /uices Pro-ides crispy e:terior while center is moist Seared food is eaten rare or roasted or 'raised Barbe!ue The food is cooked on a mesh o-er hot coals !oods are marinated .ooking Techni(ues "cid rinse 3 'ath of acidulated water used to pre-ent discoloration of peeled fruits and -egeta'les that 'rown when e:posed to air> "d#ust Taste 'efore ser-ing 3dd seasoning if necessary to achie-e the right taste "erate To pass dry ingredients through a *ne$mesh sifter Why aerate Remo-e large particles ncorporate air to make ingredient lighter "rrange 3esthetically place meat garnish on the ser-ing dish "u Bleu Term applied to cooking meat and *sh =n meat .ooked to under done =n *sh Poaching fresh whole *sh, slime turns to 'luish hue Bard Barding is done only on lean meats The practice of wrapping fat on lean cuts of meat The alternati-e techni(ue is larding Why 'ard 3dd moisture 3dd 4a-or 8ow to 'ard Wrap pieces of fat such as 'acon, around a lean cut of meat Remo-ed the fat 'efore the meat is cooked to 'rown the meat Baste 3rroser is the !rench term for 'aste 7sed on roasted meat or -egeta'les When using marinade to 'aste, 'oil marinade to pre-ent cross contamination Why 'aste 3dd 4a-or 3dd color ?eep the food moist Seal the 4a-or 8ow to 'aste Brush or spoon li(uid fat or /uices o-er meat during roasting Beat This techni(ue is used on eggs or sauces !ork or mi:er is used to 'eat ingridients Why 'eat Make a mi:ture smooth Remo-es lump in sauces ntroduce air omelet 8ow to 'eat Brisk regular o-en and under motion rather than circular motion Bind Thicken hot li(uid 'y stirring thickening agent 3lso mean to cause a mi:ture a cohere as a homogenous product 'y adding a 'inding ingredient <:ample is minced meat and onion, 'inder is 'read crum's Blackened This techni(ue gi-es the food a crust and sears in the /uices The outside of meat is 'lackened while the inside of the meat remains tender and moist Meat or *sh is coated with mi:ture of spices a cast$iron skillet is heated until oil reached smoke point Spices include Paprika .ayenne pepper White pepper Garlic powder =nion powder Dried thyme Dried oregano Blend .om'ining two or more ingredients to produce own uni(ue character and (uality ngredients are completely mi:ed that identities are undistinguisha'le from one another Why 'lend ='tain e(ual distri'ution throughout the mi:ture 8ow to 'lend Stir ingredients with spoon or puree ingredients with 'lender Bloom Soften and re$hydrate gelatin in warm li(uid 'efore use Bread Roll in 'read crum' Break 3lso referred to as separate When two or more ingredients fail to hold together in one uniform state 8ollandaise, for e:ample, 'reak or separate from a smooth sauce into one that is oily and curled$looking Brown 3 procedure in-ol-ing the searing of y/e outer part of meat to seal in the /uices of the meat to seal in the /uices of the meat Brown in 'utter .ook in 'utter until lightly colored Brown on the top Put a dish sauced or not, sprinkled with grated cheese, into the o-en or under a 'roiler Why 'rown on top ='tain light coloring .rispy surface Boning Remo-e 4esh from the 'one or /oint of meats and poultry Boning knife is used Bruise .ulinary term used to descri'e the partial crushing of an ingredient to release full 4a-or, most nota'ly garlic Butter Grease a mold, a 'aking sheet, 'aking paper 3lso means to *nish a sauce 'y whisking 'utter Butter$y This techni(ue is used on lam', chicken 'reast, or prawns The meat is grilled sauted or stu@ed and rolled to 'e roasted Why 'utter4y !acilitate cooking Decorati-e e@ect of food 8ow to 'utter4y Spilt food hori+ontally down the center .ut down the center without cutting all the way through Spread apart !an open the hal-es !or meat, pound 4at to make the entire piece of same thickness !or prawns, spread 4at to 4at resem'le 'utter4y Carameli%e ruits and &egetables 3ll foods ha-e a certain amount natural sugars When heated, these sugars start to 'rown or carameli+e !ruits and -egeta'les with natural sugars are carameli+ed 'y sauting or roasting or roasting Carameli%e Sugar When sugar is heated, sugar is li(ue*ed and takes golden to dark 'rown color Channel .reate small A$shaped groo-es o-er the surface of fruits or -egeta'les for decorati-e purposes using a canella knife The fruit or -egeta'le is sliced, creating a decorati-e 'order on the slices Chilled 3 food that has 'een refrigerated 7sually at temperature of " to c Clariy To remo-e impurities6 sediments from cloudy li(uid 'y heating the li(uid, the straining or skimming This techni(ues is associated on 'utter or stocks 7sed for frying, to prepare sauces such as the 'arnaise sauce and hollandaise sauce Why clarify Remo-e impurities of li(uid of such as stocks ncrease smoking point of 'utter 8ow to clarify li(uid such as stocks 3dd egg whites and or egg shells to the stock The egg white and egg shells draw out the impurities of the li(uid Simmer for "#$"1 min 3llow the li(uid to cool and 3fter cooling, strain the mi:ture through a cloth$lines sie-e to remo-e residue 8ow to clarify 'utter Slowly heat 'utter in a pan to separate milk solids Milk solids sink to the 'ottom of the pan Skim the foam o@ the to of the 'utter Coagulation The irre-ersi'le solidi*cation of a protein Coat Surround a food with another 'efore or after cooking .oating 'readcrum's 'efore cooking .oating *nished product with sauce prior ser-ing Coat a spoon 3 cooking techni(ue used to /udge the thickness of a li(uid When dipped into a simmering li(uid, a spoon will determine how thick or thin the li(uid is 'y how much sticks to the spoon Concentrating Descri'e reduction of water content of thickness and 4a-or intensi*ed Con't This is a meat preser-ation preparation techni(ue During the aging period the meat de-elops new 4a-or !atty meats such as duck, goose, and pork are used in con*t 8ow to con*t The meat is salted to remo-e moisture Marinated in red wine Slowly simmer su'merged in the meats fat, until the meat is 'uttery tender Meat is cooled Stored in crocks co-ered with the fat to pre-ent e:posure to air .rock is stored to help age the meat Meat is fried or gilled until skin is crisp Meat is ser-ed with lentils or 'itter green salad to 'alance the richness of the meat Correcting To ad/ust the seasoning consistency or color Cook in a blanc .ook -egeta'les or o@al su'/ected to o:idation in a water 'ase Aegeta'les such as artichokes or 'utton mushroom =@al such as -eal head, tongue or lam' feet Water 'ase has acid and 4our Proportion9 " liter water, %1g 4our, C lemon or " ta'le spoon of -inegar and g of salt Cook out The process of cooking the 4our in rou: Crisp 3lso called as fresh To restore the crunch to -egeta'les By soaking in ice water 'ath Cream This techni(ue is usually associated with something rich and creamy, such as 'utter .reaming is similar to 'eating Why cream Smoothen ingredient Trap air to increase -olume Trap air to gi-e height to cookies and cakes )ight and 4u@y te:ture 8ow to cream !orm is used to 'eat ingredients together until smooth, nearly twice the -olume, light and 4u@y 3ggressi-ely 'eat the ingredients Cripm To pinch the edges of pastry Purpose of crimping Seal the edges together .reate decorati-e edge of piecrust 8ow to crimp 7se the *nger and thum' of one hand and the inde: *nger of the other hand to pinch pastry Cross hatch To cut criss$cross patterns on the surface of foods Why cross hatch 3llow a'sorption of marinades Drain fat .reate decorati-e e@ect Crumble To 'reak food into smaller pieces, usually 'y hand Curdle .ause semisolid pieces of coagulated protein to de-elop in food Result from the addition of an acid su'stance or o-erheating of milk Crush To s(uash, compress, mash or pound reducing foods to smallest form, like pastes, crum's, powders Why crush Bring out 4a-or on garlic and her's Turn ingredient to powder such as 'iscuits 8ow to crush to 'ring out 4a-or 7sed on garlic and her's .rushing is done 'y pressing the 4at side of the knife 'lade down to the garlic or her's Mortar and pestle is also used to crush ingredients 8ow to crush to turn food to powder To make 'iscuit crum's for cheesecakes, place the 'iscuits into a plastic 'ag Tie the end of the 'ag securely 7se a rolling pin to crush the 'iscuits inside the 'ag Cut in Blend a solid into a dry ingredient until the mi:ture is in the form of small particles Cure Salting, smoking or sugaring are common methods Why cure Preser-e food 3dd 4a-or to ingredient Degorge This techni(ue refers to actions on meat, -egeta'les and crustaceans Why degorge meat Remo-e impurities of meat, poultry or *sh 8ow to degorge meat Soak meat, poultry or *sh in a solution of cold water and salt Why degorge -egeta'les Remo-e water content of -egeta'les 8ow to degorge -egeta'les Sprinkle salt to -egeta'les such as eggplant Pat dry 'efore cooking Why degorge crustaceans Remo-e sand in the shells of crustaceans 8ow to degorge crustacean 3dd cornmeal to water Soak crustaceans Degrease Skim the fat the surface a hot li(uid such as a soup, stock or sauce Degla%e To pour hot stock, wine or water on the degreased sediment left in the pan in which meat was cooked This process is used in making gra-ies, sauces and soups The resulting sauce is called as pan sauce Why degla+e Dissol-e the carameli+ed /uices of meats during the cooking process 8ow to degla+e Remo-e food and e:cess fat from pan 3dd small amount of li(uid, usually acid into the pan heat the li(uid Stir to loosen sediments of food in the pan Reduced li(uid yo intensify the 4a-or Dehydrate Remo-e water from food 'y slowly drying Dehydration pre-ents moisture of food nhi'its growth of mold or fermentation Delays spoilage of food De&ein Remo-e the intestinal -ein from the 'ack of a shrimp Dilute 3d/ust consistency and thin out a thick sauce or a puree Reduce mi:tures strength or thickness 'y adding li(uid Dis#oint 3 cooking term meaning to separate meats at the /oint Separating the drumstick from the thigh of poultry would 'e an e:ample of this Dissol&e Mi: li(uid with a dry ingredient thoroughly that no grains of the dry ingredient are e-ident Dot Placing small amounts of 'utter or other fat on food 'efore 'aking or 'roiling Drain To remo-e li(uid or fat from a food using strainer Draw Remo-e the entrails from poultry or *sh Dredge This techni(ue refers to two actions =ne refers to 'aking and another to coating of food 3ction on 'aking To sprinkle a 4our on to surface when rolling out pastry or icing sugar or cocoa powder o-er dessert s 3ction on food items To lightly for sauting or frying with dry ingredients Dry ingredients such as sugar, 4our, cornstarch, cornmeal, or 'readcrum's 'efore frying Why dredge food Brown food Pro-ide crisp te:ture Protect the food from losing moisture during the cooking process 8ow to dredge food Dip food in seasoned 4our Passed through an egg wash Roll food in 'reading of choice Dress There are three meaning to this word To add dressing to a salad To decorate a dish 'efore ser-ing To prepare *sh, poultry and game for cooking such as plucking, skinning or scaling Dri%%le Pour a li(uid mi:ture in a *ne steam o-er foods Dust .oast a food with a powdery ingredient such as 4our or confectioners5 sugar (mballer !rench term meaning to wrap food to 'e poached or simmered in stock The food item is usually wrapped in cheesecloth to hold together The term also refers to the *lling of a mould to 'e cooked such as pate (nrich This techni(ue is used on sauces or dough 3dd 'utter to the dough 3dd 'utter, cream, or egg to sauce Why enrich 3dd rich ingredient to create a richer te:ture or 4a-or 8ow to enrich sauce Remo-e simmering sauce from heat Temper Spoon ingredient into sauce (mulsi'cation To 'ind together two li(uid ingredients that normally does not com'ine smoothly, such as water and fat or oil and -inegar Mayonnaise is done 'y emulsi*cation To make mayonnaise, add oil in slow steam to 'eate' egg while whisking -igorously E stages of emulsions 7nsta'le or temporary Semi sta'le Sta'le 8ow to emulsify Slowly add one ingredient to the other while mi:ing rapidly This action disperses tiny droplets Fcolloids of one li(uid in the other Mayonnaise and -inaigrettes are emulsions Finish .omplete the preparation of a dish 'efore ser-ing ncludes ad/usting the seasoning or consistency, adding garnish, or mounting a soup or sauce with 'utter or -inegar 'efore ser-ice Flambé Strictly speaking, this is a food presentation than cooking method !lam' is a !rench word meaning 4amed n-ol-es sprinkling li(ueur o-er a food and setting the alcohol alight /ust 'efore ser-ing Fold The techni(ue refers to two di@erent actions To mi: light mi:ture into a hea-ier mi:ture To com'ine dry ingredients into moist ingredients Why fold ?eep the air within the mi:ture To com'ine a light mi:ture like 'eaten egg whites with a hea-ier mi:ture like whipped cream 7se spoon or spatula 8ow to mi: a light mi:ture into a hea-ier mi:ture $ Place hea-ier mi:ture in a large 'owl $ Place lighter mi:ture on top of the hea-ier mi:ture $ Start at the 'ack of the 'owlH position the edge of a ru''er spatula $ .ut down through the middle of 'oth mi:tures $ .om'ine ingredients following a *gure of 2 mo-ement 8ow to com'ine dry ingredients into moist ingredients $ To com'ine engredient 'y cutting -ertically through the mi:ture $ Turn the ingredients o-er on top of each other 'y rotating the 'owl I turn with each stroke Fri%%le J fry thin slices of meat or /ulenne of -egeta'les in hot oil until crisp and slightly curly Frost $ 3 techni(ue of shaking ice cu'e in empty glass to form mist on the side of the glass $ 3lternately, the rim of the glasses is moistened with citrus /uice or egg whites and dipped into plain or colored castor sugar, salt etc> Gastri!ue $ !rench term meaning to form a gla+e 'y reduction Grind $ To mechanically reduce food to small pieces 'y running through a grinder $ !ood is grinded to di@erent degrees, from *ne to coarse $ This techni(ue is ude on nuts or co@ee 'eans Gla%e $ s performed on pastry or meat $ n-ol-es 'rushing sauce, water, 'eaten egg, sugar and water, mustard, /am or chocolate $ Term gla+e also refers to the formation of a light, shining skin on a sauced dish Why gla+e $ Gi-e a glossy shine $ Gi-e a crunchy te:ture if sugar and water is used to gla+e 8ow to gla+e ham $ Remo-e the skin from partly cooked meat $ .oat the outer surface with sugar and mustard $ .ontinue cooking 8ow to gla+e sweet dishes $ Brush item on the food $ Bake 8ow to gla+e meat $ Baste with sauce while cooking or place 'rie4y under 'roiler 8ow to gla+e cold foods $ 3pply a coat of aspic, gelatin, or dissol-ed arrowroot Grease $to ru' 'utter or oil o-er the surface of a pan )ull $ Remo-e the leafy parts of asoft fruits, such as straw'erries *ncise J techni(ue of making shallow incisions into meats or *sh to tenderi+e or to insert her's6spices in to the 4esh> *ncorporate J the addition of an ingredient into the preparation of a dish or 'asic mi:ture thoroughly 'lending> *nuse $ The techni(ue of steeping aromatic ingredient in hot li(uid until the 4a-or has 'een e:tracted and a'sor'ed 'y the li(uid $ !la-ors of tea lea-es, her's or fruit are e:tracted $ Milk, cream, water, oil or -inegar are li(uid used in infusion *nterlarding $ Similar to larding $ The techni(ue of inserting thin strips of pork fat called KlardonsL into lean cuts of meat using a larding needle> $ )ardon is small dice of smoked or un$smoked pork 'elly $ With interlading, the fat is left protruding from the surface of the meat $ With larding the fat is su'merged in the meat *n&ert $ Turn a food upside down $ n-erting gelatin means turning the 'owl or mold upside down +oint J to cut meat and poultry into large pieces at the /oints using a knife ,nead $ 7S ard $ s used on lean meat Why lard J keep the meat moist and to add 4a-or 8ow to lard $ inset strips of pork fat into a lean cut of meat using a larding needle> ea&en J add a lea-er to a mi:ture $ )ea-eners are agents that are added to dough and 'atters to increase the -olume and lighten the te:sture $ The most common lea-eners are 'aking soda, 'aking powder and yeast Why lea-en J inhi'its car'on dio:ide production and makes the product rise iaison $ the process of thickening a sauce, soup or stew ine J to place layers of edi'le or inedi'le item in a pan $ .acerate J to soak fruit in a li(uid such as alcohol, -inegar or syrup $ 3 spirit such as 'randy, rum or a li(ueur is usually the macerating li(uid $ When meat is soaked in a 4a-orful li(uid Salt and sugar macerations $ This is used to draw e:cess moisture out of the food for a secondary preparation $ Techni(ue used for canning, /am and preser-e making $ Salt and sugar maceration remo-es 'itter 4a-ors from -egeta'les Why macerate J soften te:ture of fruit $ nfuse 4a-or to the fruit .arinate J one of the oldest culinary procedures $ Soaking of meat into 4a-orful i(uid $ .onsist of oil and acid 4a-ored with her's and spices $ When fruits are marinated, Why marinate J add 4a-or to meat $ Tenderi+e meat 8ow to marinate J soak food in a highly seasoned acidic li(uid for a certain length of time $ Due to the acids of the mi:ture, food should 'e marinated in ceramic, glass or stainless steel containers $ .o-er the food $ 3lways complete marination in the refrigerator .arble J to gently swirl two di@erent colored ingredients Why mar'le J create a mar'le e@ect 8ow to mar'le J slowly add melted white chocolate into melted dark chocolate to create a mar'le pattern .ash J potatoes and root -egeta'les are mashed Why mash J remo-e lumps $ Make smooth mi:ture 8ow to mash J to 'eat or press a food through sie-e or masher .elt $ cook thinly sliced, minced, /ulienne or dice -egeta'les gently in 'utter until translucent .oisten J add li(uid to a preparation either to cook or to make the accompanyin/g sauce .onte J whisk cold 'utter, piece 'y piec, into a warm sauce for smooth te:ture, 4a-or and sheen $ .ould J shaping of the food 8ow to mould $ place food in a distincti-ely shared container allowing setting and taking on the particular shape $ !orming 'y hand into a particular shape .ount J cooking techni(ue of whisking small pieces of cold, unsalted 'utter into a sauce /ust 'efore ser-ice $ Gi-es rounded 4a-or, te:ture, and gloss to sauces .ull J add 4a-or a 'e-erage or li(uid with ingredients, usually spice, 'y heatin /appe J a !rench term J to co-er food with a light, thin, layer of sauce 0pen ree%e J to free+e foods, unco-ered, in a single layer Why open free+e Jpreser-e food 8ow to open free+e J cut mango into small pieces $ Spread out on a tray $ !ree+e unco-ered $ Transfer indi-idually to a free+er 'ag $ 7se a re(uired 0&erlap J arrange prepared foods that each piece is partially co-ered 'y the ne:t to achie-e a decorati-e e@ect Paner J coat with egg and crum's 'efore frying Pickling J the preser-ing food $ By steeping in a 'rine of -inegar to which aromatics ha-e 'een added Pincer J !rench culinary term descri'ing the 'rowning of -egeta'les and 'ones to 'e used in the production of stocks Pipe J force food through a pastry or piping 'ag $ The shape of the no++le determines the *nal shape of the preparation Pluches J !rench term for fresh lea-es of her's used to 'oth 4a-or the and garnish the dish $ The her's used to 4a-or the dish should 'e the her' used to garnish Pluck J the process of remo-ing the feathers from a fowl or game 'ird Plump J soak dried foods in a li(uid solution until the food softens and swells slightly from a'sorption Pre cooking rice 1 'rie4y put the rice in 'oiling salted water $drain in thoroughly $ moisten with milk Preheat J to heat a pan, o-en or 'roiler in ad-ance $ Done to ha-e the proper temperature re(uired to cook certain dish Proo J dissol-e yeast in warm water to pro-e that the yeast is acti-e, and capa'le of lea-ening dough for 'aking> Pul&eri%e $ reduce su'stance to powder or dust form $ This is achie-ed 'y a mortar and pestle, food processor, or 'lender Purge J put certain foods, such as 'rains, sweet'reads, kidneys, o@al into cold water or milk to 4ush out impurities and traces of 'lood Puree $ reducing food to a smooth pulp Why puree $ turn food to smooth pulp 8ow to puree J push food thorough a sie-e or use a 'lender uadriller J mark the surface of grilled or 'roiled food with a criss cross pattern of lines $ The scoring are produced 'y contact with hot single grill 'ars, which 'rown the surface of the food 2uench J also called as refresh or shock $ uickly $ $ $ )3ST =! P3G< 2 .ontinuation not yet inputedN> Capsaicin J the compound that gi-es chilies the *ery sensation $ 2#& comes from the seed • Spiceness is not a taste Fla&or J sensation felt when food or drink comes in contact with the taste 'uds $ !la-ors are enhanced 'y te:ture, consistency, color and temperature Piwuant J a term used to descri'e foods that are pungent Rancid J a term descri'ing fatty foods which has gone stale $ Reasons are o:idation, e:posure to light, high temperature or prolonged contact with a metallic su'stance Sa&ory J descri'es food that are not sweet, 'ut pi(uant and full 4a-ored 3emperature $ Pouching temp> 01. $ Simmer temp> 21. $ Boiling "##. or %"%! $ )ukewarm O1! Celsius J scale of measurement for the temperature #. free+ing "##. 'oiling ukewarm J li(uid is neither warm nor cold when da''ed on the inside of the wrist Smoking point J the point when a fat 'urns and gi-es rancid odor Recipe J set of written instructions for producing a speci*c food or 'e-erage .omponents of recipes ;ame of dish Preparation time ngredients, description and (uantities ngredients preparation <(uipment Se(uence of steps ;um'er of ser-ing s ;utritional and dietary information Aarious facts such as history of the dish .ise en place J !rench for putting e-erything in place $ Descri'es preparation and assem'ly of all necessary ingredients and e(uipment for cooking "p weight J as purchased weight $ Weight of the item as originally purchased $ Meaning, the item was not trimmed or fa'ricated Aegeta'le cuts "llumette J match si+e $ .ut used on pastries and potatoes Batonnet $ translated as stick or small stick $ Small stick cuts $ )arger than allumette or /ulienne $ 7sed for garnishing Brunoise J *ne diced cuts on -egeta'les or cooked meats $ Brunoise -egeta'les are usually 'raised in 'utter Chi4onade J !rench term meaning Kmade out of ragsL $ This cut is particularly used for leafy -egeta'les only Why chi@onade J uniformity of si+es $ .onsistency in cooking time 8ow to chi@onade J roll the leaf $ Slice crossway to form a ri''on Concasse J a !rench term for chopping or pounding ingredients such as tomatoes, fresh her's, meats Dice J cut food into small, regular$shaped cu'es $ ?nife is used to dice food +ulienne J associated with -egeta'les $term also applied on cooked meat or *sh $ cutting food such as carrots and celery to *ne strips Why Qulienne J uniformity of si+es $ .onsistency in cooking time .ince J cut food into tiny pieces $ Mince is smaller, *ner cut than diced cut .irepoi5 J a culinary preparation and type of cut $ Preparation consist of diced carrots, onion, and celery $ 3 cut of rough dice 7sed to J enhance the 4a-or of soups, stocks, meat preparations $ Garnish for presentations Peel J in-ol-es remo-ing the outer skin or rind from food $ Depending on the food, use hands, knife or a -egeta'le peeler .acedoine $ a mi:ture of fruit or -egeta'les and a cut Aegeta'le macedoine J cut into a small dice $ 7sed as a garnish to meats !ruit macedoine J cut in a large pieces $ Marinated in sugar syrup with li(ueur 6andyke J cut +ig+ags in edges of fruit and -egeta'les hal-es $ .ut usually used on oranges, tomatoes or lemons $ $ food is use as a garnish to decorate a dish iason $ the process of thickening a sauce, soup, or stew Binder J ingredient used to thicken a sauce or hold together another mi:ture of ingredients $ 3lso called as thickening agents Thickening agents are9 Rou: Slurry Beurre maniere Panada "gar J -egeta'le gelatin $ Made from algae or seaweed $ Primarily used as a thickening agent Buerre .anie J mi:ture of e(ual amount of 4our and 'utter $ 7ncooked, kneaded to a smooth paste $ 7sed to thicken sauces $ Sauce thickened with 'eurre manie must 'e cooked $ .ooking remo-es the starchy taste of the 4ou0r "llemande J liason of egg and cream $ 7sed to *nish sauce thickened with 'eurre manie $ Masks raw starch 4a-or from 'eurre manie (gg yolks J tempered with hot li(uid 'efore added to hot li(uid to pre-ent curdling Rou5 J e(ual amount of 4our and 'utter $ 7sed to thicken sauces, soups, and stews $ Brie4y cooked $ cooking remo-es raw taste of starch from 4our $ Rou: is classi*ed as white, pale, 'lond, or 'rown $ )onger cooking results to darker color $ Darker the rou: the less capa'le of thickening $ Dark rou: is used in creole cooking Slurry J starch and water mi:ture .ooking and processing li(uid "cidulated water J preser-ation li(uid $ 7sed to purify or pre-ent discoloration in meats and -egeta'les Contains J water $ 3cid such as lemon, -inegar or lime Blanc J cooking li(uid Contain J water $ )emon /uice $ !lour Brine J preser-ation solution $ 7sed in pickling and to preser-e food $ Draws natural sugar and moisture from food $ forms lactic acids which protects food against spoilage Contains J water $ Salt 789 solution $ Strongest 'rine used in food processing $ $ dissol-e ">1 cups of salt in " gallon of li(uid Broth J 4a-orful, aromatic li(uid $ Made 'y simmering water or stock with meat, -egeta'les, and or spices and her's Fumet J !rench word for aroma $ !ish and -egeta'les stocks are commonly called fumets $ !la-ored, concentrated aromatic stock made for soups and sauces $ Made from *sh 'ones or -egeta'les such as mushroom $ The stocks is reduced to concentrate the 4a-or Gla%e J highly reduced stock $ 7sed as an essence in 4a-oring sauces and enriching soups and stews $ !ish and shell*sh glace has sharp 4a-or and 'ecomes 'itter +us J rich, reduced stock $ 7sed as a sauce for roasted meats $ s made 'y degla+ing the dripping and reduced $ Qus lie refers to /us thickened with cornstarch or 4our /age J aromatic 'roth in which crustaceans are cooked $ The shell*sh is ser-ed with this 'roth $ The most nota'le lo'ster la nage Fla&oring J an item that adds and alters 4a-ors $ nclude her's, spices, -inegars and other condiments "romatic J her', spice or plant that gi-es distinct 4a-or or aroma Condiment J accompaniment to prepared foods $ 8eightens the 4a-or and stimulate the appetite Fla&oring agents J in a classical cuisine 9 mirepoi:, sachet, 'ou(et garni, *ne her'es Mirepoi:$ -egeta'les Sachet J spices Bou(uet garni J her's Bou(uet garni J aromatic her's tied with kitchen string $ 8er's are wrapped in leek 'efore tied 7sually consist 9 E sprigs of parsley " sprig of thyme % 'ay lea-es .irepoi5 J !rench mi:ture of rough diced 'raising -egeta'les $ Mirepoi: is used in classical cuisine $ 7sed to intensify 4a-or of stocks and sauces Types of merpoi: are 'rown and white Brown mirepoi: =nion 1#& %1& celery %1& carrots • 7sed on 'rown sauces or stocks White mirepoi: #& onion #& celery white part $ 7sed on white sauces or stocks $ talinan-ersion is so@ritto $ Spanish -ersion is sofregit !rench9 mirepoi: talian9 so@rito Spanish 9 sofregit =nion .elerya ndo nion =nion .elery .arrots .elerya ndc arrots carrots Garlic Tomato Sachet 1 small 'ag made out of cheesecloth *lled with spices 7sually consist 9 Bay lea-es Peppercorns Parsley Thyme Fines )erbes$ mi:ture of her's o .ulinary staple in !rench cuisine 7sually consist9 .her-il Parsley .hi-es Tarragon Gremolata $ added to stews at the end of cooking time o 3dds pungency to the dish o 7sed in osso 'ucco and goulash Mi:ture of 9 Parsley Garlic )emon peel =li-e oil Ffor chef info .arinade J seasoned li(uid 4a-ored with her's and spices o .ooked or uncooked .onsist of 9 =il 3cid 7ses of marinade9 $add 4a-or $tenderi+e meat $ Degla+ing $Make accompanying sauce Garnish J decorati-e accompaniments to a *nished dish $ 3ny edi'le item used to decorate a plate of food $ $ place as *nishing touch to dishes or drinks $ $ garnish should 'lend with the 4a-or of the dish "spic J /elly made from stock, fumet, wine, or fruit /uices $ 3spic is ued to form and mold foods $ .u'es of aspic are common garnish to pates and foie gras Bou!uetiere $ garnished with 'ou(uets of -egeta'les Che&aler $ !rench term for plating arrangement $ ngredients are arranged o-erlapping Composed salad J a salad of artfully arranged as opposed to tossing the ingredients $ Dressing is dri++led o-er the top of the ingredients Cordon J a thin line or thread of sauce (gg threads J lightly 'eaten eggs poured slowly into a hot 'roth $ The egg creates irregular shaped threads used to garnish soups 0n the hal shell J culinary phrase used to descri'e the presentation of oysters, scallops that are ser-ed on the 'ottom shell only, on the 'ed of crushed ice or rock salt 0pen aced J culinary term used for slice of 'read topped with ingredients =-erlap J to arranged prepared foods, each piece is partially co-ered 'y the ne:t to ache-e a decorati-e e@ect Prima&era J italian term $ 7se of fresh -eget'les as a garnish to -arious pasta dishes $ $ -egeta'les are raw or 'lanchec Word associated with Meals "ccompaniment J items o@ered separately with the dish " la carte J dishes prepared to order and is paid for separately " la minute J cooked to order "paritii J a 'efore$dinner drink that stimulates the appetite $ 7sually sweet or mildly 'itter Bon appetite J greeting that encourages guest to en/oy meal Bu4et J -ast array of hot and cold foods, often ela'orately garnished Carte du #our J !rench for menu of the day Ce#euner J !rench for dinner De#euner J !rench term for lunch (ntrée J !rench term meaning entrance $ Traditionally refers to the *rst course of a meal ser-ed after the soup and 'efore the meat courses $ Today, the term refers to the main course of a meal Gratis J free of charge Smorgasbord J Swedish 'u@et $ .ommon elements are pickled herring, marinated -egeta'les, smoked and cured salmon and sturgeon, canaps Words associated with cuisines J !rench term used to descri'e a speci*c style of cooking or a certain country5s food in general Fusion cuisine J style of culinary art that incorporates ingredients and or methods from se-eral ethnicities or regions )aute cuisine J descri'es food that has elegant presentation, ela'orate preparation and of highest (uality of ingredients /ou&elle cuisine J refers to a culinary style emphasi+ing simple and natural presentation Creole Cuisine J new orleans style of cooking $ !eatures a spicy sauce or dish made with tomatoes, peppers, onion, celery and seasoning $ $ creole dishes are ser-ed o-er rice Ca#un cuisine J form of cooking com'ining !rench and southern cuisines $ 7ses a dark rou: and fat $ Words associated with9 Beurre J !rench term for 'utter Beurre ondue J melted 'utter Buerre neuniere J 3?3 lemon 'utter $ Brown 'utter with chopped parsley, lemon /uice and seasoning Beurre noir J 'lackened 'utter $ Butter that has 'een cooked to dark deep 'rown $ Traditionally ser-ed with skate 3s a sauce made with Browned 'utter Ainegar or lemon /uice .hopped parsley .apers Beurre noisette J refers to the color of cooked 'utter and a sauce $ ;ut 'rown 'utter $ Butter cooked until rich, nutty 'rown color and aroma Color J 'utter heated until 'rowned $ 8a+elnut or nut 'rown 'utter Sauce J made with 'rowned 'utter, -inegar, chopped parsley, and capers $ 7sually ser-ed with *sh Beurre rouge J red 'utter $ Clari'ed butter J Ghee is the indian term for clari*ed 'utter $ 8as higher smoke point than ordinary 'utter $ $does not turn rancid as compared with unclari*ed 'utter $ Stays fresh in the refrigerator for at least % months Demis-sel J lightly salted 'utter Words 3ssociated with9 Bread J Pan is the Spanish word $ Pain is !rench for 'read Biscottie J dry talian cookies 4a-ored with almonds, chocolate, anise seed $ Ser-ed with co@ee or sweet dessert wine Brioche J 'uttery egg$enriched yeast 'read $ !rench sweet 'read, traditionally ser-e at 'reakfast Breschetta Joriginally from Tuscany, taly $ Toasted talian 'read $ Ru''ed with garlic $ !inished with the oli-e oil $ Topped with tomatoes, her's, mushrooms Canape J small open faced sandwiches ela'orately garnishes $ Ser-ed hot or cold, as snacks or for lunch Grissini J talian 'read sticks Cro!ue monsieurs J toasted ham and cheese sandwich Croutons J toasted or fried cu'es of 'read $ Ser-ed on soups or salads Petit our J small cookie or cake ser-ed on 'u@ets or at the end of a multi$course meal Strudel J thin pastry rolled around sweet *llings of fruit, nuts, or cheese Words associate with Pasta9 "l dente J literal translation K to the 'iteL $ 7sed to descri'e the correct degree of doneness for pasta and -egeta'les $ 3l dente is not a procedure $ 3l dente is a sensory e-aluation for deciding when the food is cooked $ 3l dente pasta has slight resistance with *rm center Gnocchi J small dumplings $ Made with 4our, potatoes and eggs $ Boiled and sauced or tossed with melted 'utter 2uenelle J dumpling $ Made from *sh or meat forcemeat Ra&ioli J talian term referring to little wraps $ Small s(uares or rounds of pasta stu@ed with meat, cheese or -egeta'les $ Stu@ed pasta dough ser-ed in 'roth or with sauce $ .hocolate *lled ra-ioli is ser-ed as dessert and topped with thick caramel sauce .ommon *lling9 Ricotta cheese Spinach Potatoes S(uash n )e'anon9 $ Ra-ioli is called as shish 'arak $ Ser-ed with warmed yogurt ; Russia 9 $ Ra-ioli is called as pelmeni n 7kraine $ Ra-ioli is called as -ernyky .hinese -ersion $ .alled Wonton Ti'et .uisine -ersion $ .alled as momo Spat+le J on coarse noodle from Germany $ Made of 4our, eggs, oil and water $ Soft dough is dropped into 'oiling water and poached until cooked $ Poached spat+le is fried in 'utter or oil $ Ser-ed as a side dish to meat Words 3ssociated with9 Rice Dishes 1 arro+ is the Spanish term for rice Ri+ is the !rench term for rice +ambalaya 1 creole -ersion of paella Basic ingredients Rice Tomatoes Peppers =nions Paella J Spanish rice dish $ originally from Aalencia Basic ingredients9 Rice Tomatoes Sa@ron .hicken .hori+o Mussel s(uid shrimp Pila J pilaf is a rice dish $ Three -ariations are salma, su+me and ka-orma Salma J 'oiled method $ Grains and stock is 'oiled until li(uid is a'sor'ed Su%me J strained method $ Grains are 'oiled in salted water $ !at is poured o-er the grains ,a&orma J fried method $ Grain are sauteed $ .ooked in stock $ Simmered without stirring until li(uid is a'sor'ed Risotto J talian rice dish and preparation of rice $ Ser-ed as a *rst course, main course, or side dish Rice -arieties for risotto9 3r'orio .arnaroli Aialone nano Basic procedure $ Saute rice in 'utter or oli-e oil $ Stir hot stock in mi:ture Risotto alla Milanese J made with chicken or 'eef stock and sa@ron $ Traditionally ser-ed with osso 'uco Risotto al Barolo$ made with red wine, -egeta'les and meat Risotto al nero di sepia $ Specialty of the Aeneto region $ Made with cuttle*sh Fi% a la imperatrice $ cold rice pudding with candied fruit Bouille au ri% et au chocolat J rice porridge $ .hamporado Word 3ssociated with 9 Sweets J dolce talian for sweet $ Dou: is !rench for sweet $ Dulce is Spanish for sweet Bakla&a J sweet dessert made of layers of 4aky pastry $ This is *lled with mi:ture of ground nuts and sugar $ The pastry 'rushed with honey syrup 4a-ored with lemon or rosewater Belle helene J classic dessert of chilled poached pear $ Ser-ed on ice cream $ Topped with hot chocolate sauce Black cow J ice cream soda made with -anilla ice cream and cola Chantilly Jwhipped cream sweetened and 4a-ored with -anilla Compote J stewed fruit Conser&e J mi:ture of fruits, nuts, and sugar $ .ooked until thickened $ 7sed as spread on 'iscuits or toast Coulis J puree of fruit or -egeta'le $ Sweetened or 4a-ored with her's , 'ut not thickened Coupe J!rench for ice cream topped with fruits ser-ed in steamed glasses Parait J there are two -ersions of parfait9 3merican and !rench 3merican parfait $ ce cream layered with 4a-ored syrups and whipped cream $ Topped with chopped nuts and a maraschino cherry !rench parfait J fro+en custard with egg yolks, sugar, whipped cream and 4a-orings Praline J in !rench cookery, refers to powder or paste made of carameli+ed almonds or ha+elnuts> n 3merican cookery, refers to a candy consisting of caramel pecans> 3utti-rutti J talian term meaning Kall fruitsL> Refers to a preser-e made with -arious diced fruits mi:ed with sugar and 'randy> Gastronomy The art and science of *ne dining and gourmet food Gourmand 3 person who merely en/oys eating good food Gourmet $a /udge of good food, one who appreciates good food and wine Gastronome 3lso called epicure or connoisseur 3 person w6 re*ned palate =ne who hi-es special attention to the knowledge of food and wine )e-els of food Gastronome$ 8ighest le-el, studies re*nement of good food Gourmet /udge of good food Gourmand lowest le-el, merly en/oys food 3dulterated food !ood has 'een contaminated .lassical dish that 'een modi*ed "la $ literal translation Kin the manner ofL "la ancienne- dish garnished with 'eans, lettuce and hard 'oiled egg "la bas!uaise J in the style of 'as(ue Bas(ue is a region 'etween france and spain ngredients are ham, tomatoes, and red peppers "la bretonne Brittany style Dish ser-ed with white 'eans "la Bolognese Bolognese style Bologna is a region in taly Dish with sauce made of wine or milk "la bonne emme Dish cooked with mushrooms, potatoes, onions, and 'acons "la bourguignonne Burgundy style Dish contains, red wine, 'raised onions and mushrooms "la cardinal !ish dish Ser-ed with lo'ster sauce Dusted with paprika or cayenne "la Florentine !ish or egg dish Ser-ed with spinach "la grec!ua Greek style Descri'es -egeta'les cooked in a mi:ture of oil and acid such -inegar or lemon /uice Ser-ed cold or chilled "la italienne Dish made of pasta with cheese and tomato "la *yonnaise )yons$ style )yons is a city in central france Basic ingredients are onions, 'utter, white wine, -inegar, and demi glace Garnished with shredded fried onions "la marechale Small cuts of meat and poultry Breaded !ried in 'utter Garnished with green asparagus tips and trues "la nicoise n the style Basic ingredients are garlic, oli-es, ancho-ies, tomatoes and green 'eans Salad nicoise is the most famous ala nicoise preparation "la pro&encale n the style of pro-ence Basic ingredients are garlic, tomatoes, and oli-e oil "la royale !ood coated with white sauce Garnished with trues and 'utton mushrooms 3s garnish 3la royale also refers to garnish for chicken consomm !irm poached egg custard .ut into shapes "la mode )iteral translation Kin the fashion ofL 3merican cookery .ake, pie pudding, or any dessert Topped with ice cream !rench cooking Beef pot roast Braised with -egeta'les Simmered in a sauce "l orno talian term descri'ing a dish cooked in the o-en "ristology The science of dining "ntipasto talian appeti+er .ommon elements .ured meats Salamis =li-es Marinated -egeta'les .heese "u bleu !rench term the method of preparing *sh !reshly caught trout to metallic 'lue color "u gratin !rench for dishes sprinkled with cheese or 'read crum's Browned in the o-en or under a 'roiler "u #us !rench for meat dishes ser-ed in own natural /uices, not with gra-y Ballontine !rench dish Boned and stu@ed leg of poultry Poached roasted Ser-ed cold or not Bis!ue !rench shell*sh soup Made with the shells of the animal Bi- &al&e Mollusk such as clams, oysters, scallops housed 'etween two shells 8inged together and held closed 'y a strong a'ductor muscle Boeu a la 'celle !rench dish Beef tied with string poached in 'roth Boeu a la mode !rench dish Beef marinated in red wine Braised inred wine Ser-ed with carrots, mushrooms, onions and turnips Seasoned with garlic, onions, orange peel and sa@ron Thickened with egg yolks !la-ored with aioli Bourride Mediterranean *sh soup Similar to 'ouilla'aisse Bully bee British corned 'eef Cacciatore talian meat dish Refers to food prepared hunter style Meat in tomato wine sauce, mushrooms, onions, tomatoes and her's .hicken cacciatore is the most popular dish Caponata talian salad Basic ingredients Carbonnade !rench dish Meat dish stewed in 'eer Carpaccio talian dish Made of thinly slice raw 'eef dri++led with lemon /uice, oli-e oil and parmesan cheese Topped with capers and onions Ca&iar Salted and cured eggs from sturgeon E types of ca-iar9 Beluga =ssetra Se-ruga Beluga ca-iar The most e:pensi-e ca-iar )arge eggs Dark grey =ssetra ca-iar )ight to medium 'rown Medium si+e eggs Se-ruga ca-iar Smallest eggs !irmest in te:ture Grey in color Chasseur !rench for dish cooked in white wine, mushrooms and shallots Chips British word for what 3mericans call !rench fries Potato chips are called as crisps in Chua 3frican plant, also called as tiger nut or earth almond Popular in 3frica, Spain and Me:ico 7sed as 'ased for refreshing drinks Ci&et !rench dish Stew of game, duck or goose Marinated in red wine for long periods of time Stewed with pearl onions and 'acon Compote !ruits, fresh or dried, slowly cooked in a light sweet stock Aegeta'les such has onions, red onions that are slowly cooked with stock and sugar Co! au &in !rench dish Braised chicken Basic ngredients .hicken Red and white wine Bacon Mushrooms Pearl onions Coulis Refers to a thick puree or sauce .oulis is a puree made with tomatoes or fruits Aegeta'le coulis is used on meat and -egeta'le dishes !ruit coulis is used on desserts Crudites Raw fruits and -egeta'les ser-ed as an appeti+er with -arious cold condiments Croustade Bread piece dipped in 'utter and 'aked until crisp Daube !rench meat stew pressure steamed in red wine Dips !la-orful mi:ture ser-ed as accompaniments to meat, -egeta'les or 'read Bagna cauda Dip for raw -egeta'les Specialty of nice Made of ancho-ies, oli-e oil, garlic Ca&iar d:aubergine .old seasoned eggplant puree Guacamole Me:ican dip Made of mashed a-ocadoes seasoned with onions, tomatoes, chilies, and cilantro Ser-ed as dip or as *lling for 'urritos and tacos Pico de gallo Spanish spicy salsa made of fresh chilies, onions, and tomatoes 3ahini Paste made from sesame seeds 7sed primarily in hummus 3apenade talian dip Paste made from 'lack oli-es seasoned with oli-e oil, garlic, ancho-ies, capers, lemon and cognac Ser-ed with croutons and raw -egeta'les 3lso used as sauce for sauce for grilled meats and *sh 3aramasalata Greek dip Made of oli-e oil and cod *sh roe .onsistency similar to mayonnaise Ser-ed with raw -egeta'les and 'read or croutons Dolma .old hors d5oeu-re Grape lea-es stu@ed with cooked rice, lam' and *ne dice onion Marinated in oli-e oil and lemon Du5elle .ooked *nely chopped mushrooms and shallots (n co!uille !rench term meaning ser-ed in the shell, or made to resem'le a shell (n croute !rench for food that is roasted or 'aked with a crust (n papillote !rench word meaning Kthe food is wrapped, cooked in paper, parchment or foil Fricasse !rench for meat stewed in gra-y Foie gras !rench delicacy )iterally means goose or duck li-er 8as rich, 'utter 4a-or Ducks or goose are force fed to enlarge the li-er Frittata talian open faced omelets !ritter Aegeta'le or fruit dipped into 'atter Deep fried or sauted Beignet in !rench Frito mist talian fried platter Similar to Qapanese tempura platter Mi:ture of -egeta'les, meat and *sh ngredients dipped in a light 'atter Deep fried Ga%pacho Spanish cold -egeta'le soup Tomato ga+pacho Most popular -ariation of the soup Made of coarse puree of fresh tomatoes, -inegar and oli-e oil With dice raw -egeta'les like onions, cucum'ers and peppers )ight ga+pacho Made of puree of cucum'er Garnished with roasted almonds, a-ocadoes, and croutons Goulash 8ungarian stew Made with 'eef Seasoned with paprika Gra&la5 Whole salmon *llets .ured with salt, sugar and pepper !la-ored with dill Salmon is sliced thinly Ser-e with Bread Sour cream .apers =nion )emon )oteliere !rench for sauted or grilled meats and *sh dishes ser-ed with hotel 'utter +ambalaya 3 creole dish .om'ines cooked rice with tomatoes, onion, green peppers, and meat, poultry or shell*sh ,apunata Maltese -ersion of ratatouille Ser-ed with grilled *sh actose 3?3 milk sugar )actose is that sugar that occurs naturally in milk )actose is less sweet than any of the other sugars 7sed in 'a'y formulas and candies .ilanese !rench for foods dipped in egg and parmesan cheese !ried in 'utter .euniere !rench for food lightly 4oured and fried or sauted in 'utter .oussaka )ayered dish of eggplant and meat with tomatoes and onions Bound with 'chamel sauce .ooked au gratin /utraceutical !ood that is nutritionally enhanced with nutrients, -itamins or her'al supplements 0range #ello shots Made with -odka instead of the cold water addition .ut into s(uares and ser-ed at parties 3n adult -ersion of /ello 0rganic ood Refers to foods culti-ated and processed without fertili+ers, insecticides, arti*cial coloring, arti*cial 4a-orings or additi-es 0sso Bucco talian dish originally from Milan Made with gelatinous -eal shanks Sauteed -eal 'raised with tomatoes, garlic, onions, and orange +est =::o'uco is ser-ed with gremolada Paillard !rench dish Piece of meat or *sh pounded thinly Grilled or sauted Pancake Blini is Russian pancake .repes is !rench thin pancake Pannekoeken is Dutch pancake Batter 3 mi:ture of 4our and li(uid Batters thickness -aries, thinner than dough Blint% Thin pancake rolled up to encase sweet or sa-ory *llings .ommon *llings are cottage or ricotta cheese, fruits and meat mi:tures Blint+ is sauted until golden 'rown and ser-ed with sour cream .acaire !rench potato pancake Made with seasoned potato puree Pannekoeken Baked in 4at round or s(uare shape Made with honey, nuts, candied fruits and spices 8ea-ily dusted with confectionary sugar Rosti Swiss potato pancake Pommes de terre dauphine Mashed potatoes Mi:ed with chou: pastry Shaped into small 'alls and fried Pommes de terre dauphinoise Gratin of slice potatoes Baked with milk or cream, garlic, cheese and eggs Pommes de terre duchesse Pureed potatoes with milk egg yolks, nutmeg and 'utter 7sed for garnish Pommes de terre rites !rench fries Pommes de terre gratinees Browned potatoes topped with cheese Pommes de terre lyonnaise Potatoes sauted with onions Pommes de terre macaire .lassic side dish Pureed potatoes shaped into small 'alls !ried or 'aked Pommes de terre mousseline Potato puree enriched with 'utter, egg yolks, and whipped cream Pommes de terre paillasson !ried pancake of grated potatoes Pommes de terre pailles !ried potatoes /ulienne