Culinary-Terms1.Pdf
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STYLE SHEET anytime basmati rice for Gastronome and apéritif bastila Gastronome Extra! à point, etc. bâton applewood bâtonnet (as of June 2017) arancini Bavarian cream arctic char bavarois Note: Italicize foreign arepas Bay Area words. If a word is listed Armagnac béarnaise sauce in Webster's, do not arroz con pollo Beaujolais italicize. art déco béchamel artisanal bed-and-breakfast artwork beef Wellington A arugula beggar’s purses Asian (avoid using beignet (fritter) a cappella Oriental–and don’t use ref. Bellini à la carte to people) Bel Paese cheese à la king Asiago cheese Belon oyster à la mode au gratin beluga caviar à la Niçoise au jus Bénédictine à point au naturel Berbere ahiote auf Wiedersehen (set rom) bercy sauce ackee autopilot best seafood restaurant affettati avant-garde beurre blanc agnolotti avruga caviar beurre noisette agrodolce bianchetto ahi tuna Bibb lettuce aiguillette(s) B biergarten aïoli billy bi al dente baba au rhum biltong Alba truffles baccalà (fritters) binchō-tan charcoal alfresco back-up biplane al pil-pil bagna cauda biscotti amaretto (unless specific) baguette(s) bite-size ambiance bailli (l.c. when used alone) bittersweet amid; in the midst of bailliage (l.c. when used black-eyed peas among alone) black-tie Amontillado (sherry) baked Alaska blancs (wines) amuse-bouche(s) baklava blini (always plural) amuse-gueule(s) ballotine blintz (pl. blintzes) andouille Balthazar (16 bottles) bloc angel-hair pasta bammy Bloody Marys anglaise bananas Foster blue cheese Anna potatoes barigoule bluegrass Angus beef barquette(s) bluepoint oysters anticuchos barrique bobotie antipasto, antipasti Bartlett pear bocconcini boerewors brûlée carte blanche boîte brunoise cassis bok choy bruschetta cassolette (ramekin) bollito misto Brussels sprouts cassoulet (bean & meat Bolognese bûche de Noël dish) bombe Bucheron cheese catsup (not ketchup) bombolini bullfights, -ting cause célèbre (roman) bon appétit! bündnerfleisch caviar bonbons Burgundy celery root purée bon vivant burrata cellar master bon voyage centerstage Bordeaux (also pl.) cèpe(s) bordelaise sauce C cervelat (n) borscht Cervena venison bottarga Cabernet Sauvignon ceviche (n) bouchée cabrilla (n) Chablis boudin Caesars challah bread bouillabaisse cachet champagne (lowercase bouillon café au lait before “reception”) bourbon whiskey café noir champignon bourguignon(ne) café sol chanterelle(s) Boursin calamari Chantilly bowfin caviar calf's liver Chapitre braciola callaloo charcuterie brainchild Calvados sauce Chardonnay brandade Cambozola Charentais melon branzino (not bronzino or camaraderie charlotte russe brozini) Camembert cheese Charolais beef bratwurst Campari Chartreuse brazil nut canapé chasseur bread crumbs cancan château(x) breadmaking candelabrum, pl. chateaubriand breadstick candelabra Châteauneuf-du-Pape, brewpub candlepower Château d'Yquem, etc. Brie cheese cannellini (bean) chaud-froid brik cannelloni (pasta) chaudron Brillat-Savarin cannoli chayote brioche (bread) cantaloupe chawanmushi but en brioche caponata Cheddar cheese brisée cappelletti cheesecake briwats cappuccino chef de cuisine Broccolini caprese chef d’oeuvre brochette (skewer), en Carême chermoula brochette carnaroli (rice) cherrystone clams Bronze Star of Excellence carpaccio chervil brown betty carpetbag steak chèvre chevreuil Continental fare, but crostada chiboust continental crostini chicharrón breakfast croustade chickpea convive croustillant chiffonade cooldown (one word) croûte, but en croûte chili (pl: chilies) co-proprietor crudité(s) chimichurri coquilles St. Jacques crudo Chincoteague oysters Cordon Bleu cucina Chinois = Chinese corn bread cuisine chipotle corned beef cullen skink chock-full cornichon chopsticks corn on the cob D chorizo cotechino choucroute côte de veau, boeuf, etc. dacquoise choupique (caviar) coulibiac daikon (radish) choux coulis D’Alta churro coupe dan dan noodles cilantro couscous dashi cinghiale court bouillon Daube cioppino crab cake dauphine potatoes, but cipollini crab apple pommes dauphines citronette crabmeat dauphinoise civet crawfish (okay as a daylight saving time clafouti regional décor clams casino term, i.e. if in Deep South clubhouse Louisiana) deep-fried coffee cake crayfish degustation cognac (except region) cream puff d’hôtel cognoscente, cognoscenti crema catalana déjà vu cold water (adj.) crème anglaise deluxe coleslaw crème brûlée demi-glace commis saucier crème de menthe, crème demi-sec compote d'ananas, etc. demitasse concassé crème fraîche deviled concierge crème profiterole, but digestive Concours International des profiterole(s) Dijonnaise Jeunes Chefs crémeux dim sum Rôtisseurs Creole (cuisine) dîner amical competition crêpe DiRoNA Distinguished confit crêpe(s) suzette(s) Restaurants of North confiture flambée(s) America confrère crépinette (generally don’t congee crespelle use) consommé criss-cross dodine croquant dolce (pl. dolci) croquembouche dolcelatte cheese Dom Perignon, etc. ensured fines herbes, but aux fines double-decant (verb - "he entrecôte herbes double-decanted the entrée firsthand wine") epicurean five-potato terrine dragée équipe de cuisine flageolets druid escabèche flambé, flambéed, Dubonnet flambéing duchess potatoes escargot(s), but petits flan duck liver, ducks’ livers gris escargots flauta dulce de batata escovitch fleur(s)-de-lis dulce de leche espagnole fleur de sel Dungeness crab espresso Florentine duxelles espuma floor-length DVDs étouffée flying-fish roe ever versatile focaccia everchanging foie gras, but foie de veau, E extra-virgin etc. extraordinaire Folies-Bergère East, West eye-opener fondant East Coast, West Coast Fontina cheese eau-de-vie (pl. eaux-de- food service vie) F forcemeat éclair Four Seasons éclat façade fra diavolo écrivisse(s) fairy tale fraîche edamame faraway framboise eggnog farce (stuffing), farci Frangelico egg roll(s) (stuffed) frangipane eggs Benedict, etc. farfalle freewheeling elevation farmhouse free-flowing élevé (singular, masculine) farrotto free-range élevée (singular, feminine) feste (Ital.) fregola (pasta) feta cheese French dressing élevés (mixed group, even fête(s) champêtre(s) french fries if fettuccine Alfredo, etc. French pastry women are majority) feuilleté (m.) French toast élevées (all women) ficelle friandise(s) email filet(s) mignon(s), but fish fricassee, -eed, -eeing Émilion fillet frico empanada filet de boeuf frijoles (pl) en brioche fillet (Eng. spelling of filet) frisée en brochette filo dough (don't use, frite(s) en cocotte use phyllo) frittata en croûte financière fritto misto endigia fin de siècle Friuli en magnum frogs' legs fruitcake good-bye haute cuisine fruits de mer goraz herb-infused cream frutti di bosco Gorgonzola cheese high rollers frutti di mare gougère hiramasa (type of fish) fumé Gouda cheese hoisin fumet goût de terroir hoja santa fund-raiser, fund-raising granadilla hollandaise sauce furikake Grand Camérier homemade, homemaker grand(s) cru(s) Honeycrisp (apples) granité or granità hors d'oeuvre(s) Granny Smith apples hothouse (one word) grape grower house-made grapeleaf huevos rancheros G grapevines huître gratinates huli-huli galantine(s) gratinée (not gratinéed) galette, but galette de gravlax caviar, etc. gremolata I Gallic cuisine gribiche ganache grissini ice cream garbanzo Gruyère cheese Ice Wine (use caps if used garde manger guanciale with proper name, gasenpfeffer guazzetto even if N.V.) gastrique gugelhupf imbottiti Gastronome magazine guinea hen innumerable gastropub Gypsy intronisation gâteau Itsumo tuna gaufrette potatoes gazpacho H gelato (pl. gelati) J gelée habañero Genoese hackleback caviar jalapeño génoise (cake) half shell jambalaya geoduck halfway jardinière Gewürztraminer handcrafted Jazz Age Gianduia handmade jellyfish gigante (bean) hand-painted jerk-style chicken gingerbread hard-boiled Jeroboam (4 bottles) gingersnap hard-pressed Jeunes Chefs Rôtisseurs gizzada (Jamaican tart) hard-shell crab competition glaçage (glaze) hard-working jícama glacé, glacéed haricot(s) vert(s), etc. joconde glögg harira johnnycake gnocchi harissa joie de vivre (Rom) gnudi haupia Jolly Ole England (or Old) “Gold Pages” haute ambiance julienne (noun, adj, verb) jus, au lifelong Manchego cheese jus lié lifestyle man-made lightbulb marcona almonds lighter-style Margherita pizza K limoncello marinade (sauce) lineup marinara kabocha lingonberry marinate kaffeeklatsch linguica marinière kaiseki ryōri (Japanese linguini marrons glacés haute cuisine) Linzer torte Marsala kasha liqueur masago katafi liter masala Katahdin lamb littleneck clam mascarpone kebab litchi(s) (not lychee,etc.) matchup kefta livre d'or matelote kibbeh lobster tail matignon kickoff lollo rosa matzo(s) kimchi lollipop lamb chops mecca kir, kir royale lomi-lomi medallions but médaillons knödel long-awaited Médaille Présidentielle Kobe beef longtime mélange kuchen lookout melba toast Key lime low country membrillo kudos Loxahatchee menu, menu dégustation kugel lyonnaise potatoes merguez Kumamoto oysters Lyons meringue kung pao mesclun Messrs. (abbrev. for M Messieurs) L méthode champenoise macadamia nut Methuselah (6-liter, 8 labeled mac and cheese bottles) Lady apples macaron Mettwurst lagniappe maccheroni meunière lanai macédoine Meyer lemon langouste, langoustine(s) mâche (lettuce) meze la nouvelle cuisine Madeira microbrewed lapereau(x) magnum micromanage lardo magret microgreens lasagna (pl. lasagne) mahimahi mi-cuit lasagnette maitake (mushroom) midday Latin-American maître(s) d'hôtel, Middle Eastern latté maître d' (pl. d's) mignardise(s) lavosh