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Senns Culinary Encyclopedia 3 Itmmry of Technical Terms, The S E N N ’ S CULINARY ENCYCLOPE DIA 3 fi itfimm ry O F E C C T RM S TH E NAM E S O F ALL F D S FO O D AND T HNI AL E , OO , X A E C M E AND BE V KE E . COO RY AU ILI RI S , ONDI NTS RAGE S S P E C I A L L Y A D A P T E D F O R U S E B Y H F H O T L A N D T A U A N T M A N A G C E S , E R E S R E R S , C O O K Y T A C H H O U K P E T C . E R E E R S , S E E E E R S , f BEING A —f O EV E G E M PR VE AND UP - TO - E VE O F TH E R IS D , R ATLY I O D , DAT RSION “ R G W RK E E C C O I INAL O , NTITL D ULINARY DI TIONARY , BY TH E SAM E AUTHOR . CHARLE S H E RM AN SENN. C/‘ LONDON 4 C I JR H T T E C . SPOTTISWOOOEQ $ ERAOE I I C S REE , 1898 . I N T R O D U CT I O N . T H E Obj ect of this little boo k is intended to show the reader at a glance th e meaning o fcertain wo rds o o and expressi ns used in co kery and gastro nomy . It gives in a concise fo rm such informati o n which wo uld o to o otherwise c st much time and labour btain . It is a o o f dicti nary culinary technical terms , the names of most t ff oo o o food s u s , f d and c okery auxiliaries , c ndiments and f beverages . The names o many new delicacies and foo ds o o will be f und duly registered , whilst all the f reign terms or used in menus and recipes are translated explained . o b to b o r In sh rt , every su j ect referring the ta le cuisine b o so - has een j udici usly treated , and the called technicalities have been rendered intelligible . o b no o do no t Ivi sh The w rk is y means c mplete , and I ‘ it to be regarded as such ; tho ugh I trust by means o fit o be many a difficult questi n will answered , and that it will be fo und a helpful and co nvenient manual o freference by o oo oo o f o professi nal c ks , c kery teachers , managers h tels , b and of o o . clu s , restaurants , h useh lds E RM E . CH . H AN S NN P R E F A C E H E technical terms used in co o kery have originated in th e language o fthe different countries in which Th e n the art was practised . wo rds ow in use are chiefly o of o f French . In science m st the technical w rds are o Greek o rigin $ Italian words formerly m ore co mmo n in o b co kery have een entirely superseded by French , and if ‘ French wo rds were Anglicised there would still be a x difficulty in finding wo rds equally e pressive . It would be an advantage when po ssible in menus to use English o w rds as well as French , but in recipes this is scarcely po ssible because no o ther wo rds have the same meaning and value and as coo kery fo r two centuries has been m ore carefully cultivated by the French we have a large number o fFrench wo rds which are o ften a stumbling - blo ck to oo o d x no c ks , but when these w r s are e plained they are o b l nger a difficulty but a valua le assistance , and it is the o bject o fth e follo wing pages to provide perso ns with a dictio nary o fwords used in coo kery . The French language is now the language o fdiplo macy and coo kery . B K M ER . J . C . UC AST A RY E N Y L PE D IA CU L I N C C O . E l . e p . A o f Anguille , f , genus soft finned fish . Ab ai e . o ut ss , f A paste thinly rolled , used for lining tarts ffi s so u é . and , croustades , etc Ab ati . s , f The head , neck , liver , comb , kernels , and wings of a bird . Giblets . A o f o b avo . Name an Indian pumpkin , fr m which a delicious soup is prepared . Ab d l S . S 8 . en mah , ouper , f upper , Last meal of the day . Abl . O f o but e , f A fish the salm n kind , somewhat smaller , n found o the Swedish coast . Ab tt . o . le e , f A very small sweet water fish , of pink c lour f A i cot . 6 . S o . b r , f Apricot , mall fruit the peach order A i co t . e. b r é , f Candied apricot , Masked with apricot marmalade . A i t e . o f o f b s n h , f Name an aromatic plant , also that a o liqueur prepared from this plant , c nsumed as an appetite - giving bevera ge in France and Switzerland ; sometimes used for fl av o u r ing purposes . Swi ss Absi n the is made from plants related to wormwood and southernwood . i t . Accola, Name of a marinated fish , similar to tunny fish . ’ 2 SE NN s CULINARY E NCYCLOPE DIA e D o Acetari ous , . en ting plants used in salads . 0 An o Acetary , . acid pulp f und in certain fruits . Th i s o o bo Aceti c Acid . is an acid used in c nfecti nery , iled o o . A ar e u sed sugar f ds , etc cids to preserve white to b o r ness , give ody consistency , and to prevent de i f o o ter io r at o n o . delicately c l ured sugar work , etc It o two o — b o o o is btained in f rms y the xidisati n of alc hol , and the distillati o n o forganic matter in hermetically b sealed vessels . Acetic acid eing inflammable , great precautio n is needed when added to bo iling sugar ; it is used in small quantities . A i t . Aceto d o l ce , (sour and sweet) kind of Italian ff pickles , prepared with di erent kinds of fruit , preserved o . in vinegar and h ney , served with meats o f . Ach aj a . Name a Greek wine (3 Ac . S . b . he , f mallage , Water parsley , culinary her s ’ P - Aqua d O O , A high class liqueur invented by the Italians in the thirteenth century . It was first intro d u ed 1 5 88 c into France in by Catherine de Medici , who f became the wife o Henry II . The predominant o flavour of this liqueur is r semary and rossolis . N o f o o f Admiral. ame a hot drink , c nsisting claret sweetened with sugar , flavoured with vanilla and - o o . cinnam n , and thickened with egg y lks o . 6 . Ad r ag an (g mme) , f Gum Tragacanth , Principal ingredient used for gum paste . o f — Ad sch em pilav i . Name a Turkish dish pickled meat stewed with rice . l fi n o r Ai lefin . A o f b Aeg e , g , f kind fish resem ling dfi sh o n o oo the co ; is caught the French c ast , and c ked dfi h in the same manner as a co s . to b b Aerated Bread , The name given read prepared y a “ ’ Dr h D u li s . o o . a s special pr cess , kn wn as g Process Acco rding to this pro cess bread is made without leaven r b o r o yeast , carbonic acid gas eing mixed charged in water which is mixed with fl o ur in an iron vessel and placed under pressure to form the do ugh . Aerated bread differs so mewhat in taste from ordinary fer m ented bread ; it is preferred by many because the aroma o fthe pure W heaten fl o ur is much mo re remark ’ S E NN S CULINARY E NCYCLO PJE DIA 3 b b able than in ordinary read , and ecause it is free fro m the taste Of acetic acid . The kneading and m o ulding o f o b aerated bread are perf rmed y machinery , and it is thus untouched by hand . Th ese Aerated Waters . are used as the basis of a large f f b o . Th e num er ef ervescing drinks , cups , etc y are o r consumed alone with wines or spirits . The process o f manufacture is no t difficult ; they are made by o o f o f rcing a certain quantity carbonic acid int water , o which , under pressure , diss lves a quantity of this gas , but gives off the greater part again as soo n as the o o pressure is rem ved , or , in ther words , as soo n as o ut o f the stopper is taken the bo ttle .
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