A A la carte: A culinary term for menu dishes prepered or cooked to order andpriced individually A la minute: A culinary term for menu dishes prepered or cooked to order. A loa mode:A culinary term for an oven braised primal of beef,eg.topside. Abats: A culinary term for offal, eg.hearts,liver,kidneys etc. Abattoir:Term used for the procesingplace where animals are slaughtered fo human concuption. Ageing meat:The natural tenderesing process in which natural occuring enzymes breakdown the muscle fibres. Aiguillettes: A culinary term for meatcut into fine strips. Aillarde:A cold sauce made of chopped basil,garlic,oil and tomato. Aiol:Garlic infused mayonnaise.Spanish version is also written Ali-oli. Allspice:A reddish brown peppercorn berry also know as pimento with a flavour and scent blend of cinnamo,cloves and nutmeg. Anglaise: A classical beef garnish of chipped potatoes,streaky bacon and presleybutter or horseradish cream. Anglaise: A culinary term for cooking beef with onions,eg.corned silverside and servedin a cream mustard or horseradish sauce. Antipasto:Italian term for the first course before a meal,usually denoting hor d`oeuvre or appetiser . Appetiser: Light and the teasty foods served before a meal to simulate the appetite, eg. beef savouries.These may be hot hot or cold plated,orserved as finger food. Aromates: A culinary term for aromatic herbs and spices used in cooking, eg. in braised beef dishes. Aspic:A savoury clear jelly made from beef bones which mainly used for decorative larder work. Assaisonner:A culinary term meaning to season the food. Au bleu: A culinary term meaning the degree of doneness, very rare and underdone. Au gratin: A culinary term to sprinkle with cheese or breadcrumbs and brown under a grill or in the even. Au Poivre:A classical sauce for a peppercorn and brandy Jus-lie finished with cream. B Bain- marie: A culinary term for a container of water to keep foods hot without fear of burning, or a shallow container of water for cooking foods in order to prevent them burning , or a deep, narrow container for storing hot sauce , soups and gravies. Balsamic vinegar: An Italian vinegar dark in colour with a unique, pungent, sweet flavour. Aged in special barrels of various woods over a period of years. Barbecue: To cook with dry radiant heat over hot coals created by the burning of hardwoods. Baron of beef: Term for doublle striploin and area of a full carcase. Sometimes used for large buffets carveries. Beef tea: A beef drink made by simmering lean minced beef in water, strain, remove fat and serve stock. Beef Wellington: A classical dish of a seared tenderloin of beef placed on a bed of mushroom duxelle wrapped in puff pastry and baked. Bernaise: A classical meat garnish of Chateau potatoes and bernaise sauce. KURT SCHELLER ACADEMY SP. Z O.O. UL. MIĘDZYNARODOWA 68, 03-922 WARSZAWA WWW.SCHELLERACADEMY.PL, WWW.KURTSCHELLER.PL KONTAKT: E-MAIL: [email protected], TEL. 22 626 80 92, FAX 22 626 80 93 Bernaise sauce: A classical emulsion sauce similar to hollandai8se made with egg yolks, butter and spiced with tarragon and chervil. Beurre manie: A culinary mixture of equal quantities of flour and butter used in small pieces to thicken sauce. Blanquette: A classical white stew cooked in stock from which the sauce is made, eg. a blanquette of veal. Bordelaise: A classical red wine and demi glace sauce mounted with marrow butter and served with poached bone marrow. Bouillon: A culinary term for a reduced, unclarifled beef bone stock. Boulangere: A classical meat garnish of potatoes cooked with onion and stock. Bouquet garni: A culinary term for abunch of herbs including parsley, thyme,and a bay leaf, tied inside pieces of leek or celery. Used for flvouring beef stocks, soups and sauces. Bouquetiere: A classical meat garnish of artichoke bottoms, carrots, turnips, peas, beans, cauliflower, Chateau potatoes and Jus-lie. Bourguignonne: Means to be prepared in the style of Burgundy, a famous cooking regio0n in France. Refers to meat cooked in red wine, usually garnished with glazed button mushrooms, lardons and onions. Breseola: A style of Italian air dried beef cured with salt and herbs. Sometimes presoaked in red wine. Brochette: A culinary term for a skewer to place meat and vegetables on for grilling. Broth: A culinary term for a flavourful, aromatic liquid made by simmering water or stock with meat, vegetables, spices, and herbs. Brunoise: A culinary term for cutting vegetables or meat into small dice. Mainly used in beef soups. C Calorie: Unit of energy to denote nutritional values of food now called a kilocalorie, which is the amount of heat need to raise the temperature of 1 kgof water by 1’ C (34’F) Canapes: A culinary term for small bite sized savoury toasts, biscuits, etc, with various items on top served as appetisers before a meal. Chateaubriand: A culinary term for the head piece of the beef tenderloin. Also known as the butt tenderloin or butt fillet. Chaudfroid: A classical white or brown sauce containing aspic jelly or gelatine for use in cold larder preparations and buffet presentations. Chausson: A culinary term for a turnover style pie made from pastry and filled with a savoury filling. Chiffonade: A culinary term for finely shredded leaf vegetables or herbs for use as a garnish in soups, sauces, salads. Chinois: A culinary term for a conical strainer used in straining foods. Clarify: A culinary term for making foods clear, eg. stocks, jelly and fat. Cocotte: A culinary term for a small earthenware dish made for the dual purpose of cooking and serving. Concassee: Coarsely chopped, eg. parsley, tomatoes. Confit: A culinary term for preserved or cooked in sugar or with fat. KURT SCHELLER ACADEMY SP. Z O.O. UL. MIĘDZYNARODOWA 68, 03-922 WARSZAWA WWW.SCHELLERACADEMY.PL, WWW.KURTSCHELLER.PL KONTAKT: E-MAIL: [email protected], TEL. 22 626 80 92, FAX 22 626 80 93 Consomme: A classical basic clear soup. Quality stock is clarified using a mixture of ground meat, egg whites, vegetables and other ingredients that traps the impurities to make it clear. Cook out: A culinary term for the process of cooking the flour in a roux, soup, sauce. Cook- chill: A system of strict hygienic meal production in which food is prepared, cooked and chilled rapidly. Portions are stored and transported at belowe 3’C( 37’F) for use within 3-5 days. Cook- freeze: A system of strict hygienic meal production in food is prepared, cooked or raw, and blast frozen. It only baking or heating prior to service. Cordon: A culinary term for a thread or thin line of sauce. Cordon blue: Is a escalope thin slice of meat which is folded with Swiss cheese, ham and crumbed. Serve with Jus-lie and lemon. Crepinette: A culinary term for a small sake or pattie wrapped in caul. Crudites: A culinary term for a mixture of raw vegetables, eg. celery, cucumber, radishes, served as an appetizer with various savoury dips. D Dauphine: A classical meat garnish of Dauphine potatoes and Madeira sauce. Deglaze: A culinary term meaning to swirl a liqid or stock in a pan to remove the food particles. Degraisser: A culinary term meaning to skim and remove surface fat. Demi-glace: A classical rich brown sauce which is made by reducingequal quantities of basic brown sauce and brown stock reduced by half. Desosser: A culinary term meaning to bone out meat. Devilled: A culinary term for meat that is seasoned ith mustard, vinegar, cayenne and other seasonings, coated with breadcrumbs and grilled. Dry Cure: This is a combination of salts and spices used usually before smoking to process meats and smallgoods. Dry curing: A preserving or manufacturing process by which meat is rubbed with salt and spices. Dry Rub: A blend of crushed herbs, spices and sometimes salt that is rubbed onto the surface of steaks and roasts prior to cooking to add flavour . Dubarry: A classical meat garnish of Chateau potatoes and florets of cauliflower mornay. Duxelle: A culinary mixture of mushroom, parsley, breadcrumbs and onion. E Emincer : A culinary term to mince, slice food very thinly or to shred it. Emulsion: A mixture of oil and water which does not separate on standing , eg. a mayonnaise and hollandaise sauce. En Papillote: A culinary term for cooking seared meats in foil, paper, bark, clay or oven bag. Escalope: A culinary term for a thin slice of meat, eg. escalope of veal. Escalopine: A culinary term for a small, thin slice of meat. Espagnole: A culinary term for a basic brown sauce made from a brown roux, vegetables and stock. Estouffade: A culinary term for a basic brown beef stock or a beef stew. Etuver: A culinary term for cooking meat or vegetables in their own juice, to stew or to sweat KURT SCHELLER ACADEMY SP. Z O.O. UL. MIĘDZYNARODOWA 68, 03-922 WARSZAWA WWW.SCHELLERACADEMY.PL, WWW.KURTSCHELLER.PL KONTAKT: E-MAIL: [email protected], TEL. 22 626 80 92, FAX 22 626 80 93 F Farce: A culinary term for a savoury forcemeat or stuffing. Fines herbs: A culinary term for a mixture of finely chopped chervil, chives, parsley and tarragon used in sauces and stew. Fleurons: A culinary term for small half-moon pieces of puff pastry, baked and used for garnishing entrees. Fond: A culinary term for a stock used for making meat sauces. Fricandeau: A classical dish of meat, eg. veal, larded, braised in the oven and glazed with the lid off. Fricassee: A classical white meat stew in which the meat is cooked in the sauce and finished with a liaison.