| A |
| À la carte | Dishes prepared to order and priced individually |
| Accompaniments | Items offered seperately with a dish of food |
| Agar-Agar | A vegetable gelling agent obtained from seaweed used as a substitute for gelatine |
| Albumen | The white of an egg. |
| Al dente | An Italian phrase used to describe the texture of pasta, rice and vegetables as tender or soft on the outside but still firm to the bite within; its literal translation is ‘to the tooth’. |
| Allspice | An aromatic spice, also called Jamaica pepper or pimento, from the dried berry of the West Indian allspice tree. The berry is the size of a pea and, when ground, has the aroma and taste of a combination of cinnamon, cloves, nutmeg and pepper. It is used in both sweet and savoury dishes. |
| Almonds | Nuts that can be bought as skin-on, blanched, whole, halved, flaked, chopped or ground. Used in sweet or savoury dishes, especially those with an Arabic influence. There are two main types of almonds — sweet and bitter. The flavour of sweet almonds is delicate and slightly sweet. They're readily available and, unless otherwise indicated, are the variety used in recipes. Bitter almonds are more strongly flavoured and contain traces of lethal prussic acid when raw. Processed bitter almonds are used to flavor extracts and liqueurs. |
| Amaranth | Amaranth was a sacred food of the Aztecs and, in Asia, varieties of Amaranthus tricolor have been grown as a green vegetable since the beginning of recorded history. It is a tall plant with broad leaves that produces many thousands of tiny seeds. Both leaves and seeds are edible. The greens have a good, slightly sweet flavour and can be used both cooked and in salads. The seeds are used as a cereal or can be ground into flour. Amaranth seeds and flour can be found in health-food shops as well as in some Caribbean and Asian shops. |
| Amaretti | Small Italian macaroon biscuits. Some are made using ground sweet and bitter almonds, baked with egg and sugar, others from ground apricot kernels. They are a popular after-dinner treat, served with sweet wine and/or liqueurs. They can be used as a base for trifles and tiramisu. Amarettini are the miniature version. |
| Ambient | Room temperature, surroundings atmosphere |
| Amino acid | Organic acids found in proteins |
| Anchovy | An oily fish related to the herring, anchovy fillets are covered in salt for anything between a month and a year; use sparingly as their saltiness goes a long way. |
| Anchovy essence | A natural juice concentrate from the anchovy. |
| Angelica | A biennial herb used mainly in dessert cooking but which can also be steamed and eaten as a vegetable. Frequently used to add to fruit when cooking to reduce the need for sugar; used in jams and preserves. Candied angelica is commonly used in cake and dessert decoration. |
| Antibiotic | Drug used to destroy disease-producing germs within human or animal bodies |
| Antipasto | The Italian word, meaning ‘before pasta’, for hot or cold starters or hors d’oeuvres. A mixture of antipasti could include cheese, smoked meats, salamis, olives, fish and marinated vegetables. |
| Antiseptic | Substances that prevents the growth of bacteria and moulds specifically on or in the human body |
| Aperitif | A French term referring to a light alcoholic drink taken before a meal to stimulate the appetite. Examples include drinks based on wine (eg vermouth) or alcohol (eg anise, bitters) and certain spirits and liqueurs. |
| Aromates | Fragrant herbs and spices |
| Ascorbic acid | Known as vitamin C, found in citrus fruits and blackcurrants, necessary for growth and maintenance of health |
| Aspic | A savoury jelly mainly used for decorative larder work |
| Au bleu | When applied to meat it meat it means very underdone |
| Au beurre | With butter |
| Au four | Baked in the oven |
| Au gratin | Sprinkled with cheese or breadcrumbs and browned |
| Au vin blanc | With white wine |
| B |
| Bacterium (singular) | Single celled micro-organisms: some are harmful and cause food poisoning; |
| Bacteria (plural) | others are useful such as those used in cheese making |
| Bactericide | Substance which destroys bacteria |
| Bain-marie | A container of water to keep foods hot without fear of burning,
a container of water for cooking foods to prevent them burning and a deep narrow container for storing hot sauces, soups and gravies |
| Barquette | A boat-shaped pastry tartlet |
| Basting | Spooning melted fat over the food during cooking to keep the food moist |
| Bat out | To flatten slices of raw meat with a cutlet bat |
| Bean curd | Also known as tofu; a curdled, soft, cheese like preparation made from soybean milk; it is a good source of protein |
| Bean sprouts | Young shoots of dried beans: mung beans, alfalfa and soybean |
| Beurre fondu | Melted butter |
| Beurre maitre d'hotel | Parsley butter |
| Beurre manié | Equal amounts of flour and butter used to thicken sauces |
| Beurre noisette | Brown butter (nut brown butter) |
| Blanc | A cooking liquor of water, lemon juice, flour and salt; also applied to the white of chicken - the breast and wings |
| Blanch | To make white as with bones and meat, to retain colour as with certain vegetables, to skin (as for tomatoes), to make limp as for certain braised vegetables and to cook without colour as for the first frying of fried potatoes |
| Blanquette | A white stew cooked in stock from which the sauce is made |
| Bombay duck | Small, dried, salted fish; fried, it is used as an accompaniment to curry dishes |
| Bone out | To remove the bones |
| Botulism | A rare form of food poisoning |
| Bouchée | A small puff pastry case, literally a mouthful |
| Bouillon | Unclarified stock |
| Bouquet garni | A faggot of herbs: parsley stalks, thyme and bay leaf, tied in pieces of celery or leek |
| Brine | A preserving solution of water, salt, saltpetre and aromates usedfor meats (silverside, brisket, tongue) |
| Brunoise | Small diced |
| Butters | Black butters, brown butter:nut brown butter (beurre noisette), melted butter (beurre fondu) and parsley butter (beurre maître d'hôtel) |
| Buttermilk | Liquid remaining from the churning of butter |
| C |
| Calcium | A mineral required for building bones and teeth, obtained from cheese and milk |
| Calorie | A unit of heat or energy, know as a kilocalorie |
| Canapé | A cushion of bread on which are served various foods, hot or cold |
| Carbohdrate | A nutrient which has three groups, sugar, starch and cellulose; the first two provided the body with energy; cellulose provides roughage (dietary fibre) |
| Carbon dioxide | A gas produced by all raising agents |
| Carrier | A person who harbours and maytransmit pathogenic organisms without showing signs of illness |
| Carte du jour | menu for the day |
| Casserole | An earthenware fireproof dish with lid |
| Cellulose | The coarse structure of fruit, vegetables and cereals which is not digested but usedas a roughage (dietary fibre) |
| Chateaubriand | The head of the fillet of beef |
| Chaud-froid | A demi-glace or creamed velouté with gelatine or aspic added, used for masking cold dishes |
| Chiffonade | Fine shreds, eg spinach, lettuce |
| Chinois | A cronical strainer |
| Chlorophyll | The green colour in vegetables |
| Clarification | To make clear such as stock, jelly, butter |
| Clostridium perfringens | Food poisoning bacteria found in the soil, vegetables and meat |
| Coagulation | The solidification of protein which is irreversible (fried egg, cooking of meat) |
| Cocotte | Porcelain or earthenware fireproof dish |
| Compote | Stewed fruit |
| Concassé | Coarsely chopped (parsley, tomatoes) |
| Consommé | Basic clear soup |
| Contamination | Occurrence of any objectionable matter in food |
| Cook out | The process of cooking the flour in a roux, soup or sauce |
| Correcting | Adjusting the seasoning, consistency and colour |
| Coupe | An individual serving bowl |
| Court-bouillon | A well-flavoured cooking liquor for fish |
| Crême fraîche | Whipping cream buttermilk heated to 24-29ºC (75-84ºF) |
| crêpes | Pancakes |
| Cross-contamination | The transfer of micro-organisms from contaminated to uncontaminated hands, utensils or equipment |
| Credit notes | Issued when invoice contains incorrect details; credit is therefore given. |
| Croûtons | Cubes of fried or toasted bread served with soup; also triangular pieces served with spinach, and heart shaped with certain vegetables and entrées |
| Crudités | Small neat pieces of raw vegetables |
| Cullis (Coulis) | Sauce madeof fruit or vegetable purée, eg raspberry, tomato |
| D |
| Danger zone of bacterial growth | temperature range within which multiplication of pathogenic bacteria is possible. From 10-63ºC (50-145ºF) |
| Dariole | A small mould as used for cream caramel |
| Darne | A slice of round fish on the bone |
| Delivery note | Form sent by supplier with delivery of goods |
| Detergent | Substance which dissolves grease |
| Demi-glace | Equal parts of brown sauce and brown stock reduced by half |
| Dilute | To mix a powder, eg cornflour with a liquid |
| Dish paper | A plain dish paper |
| Disinfectant | Substance which reduces the risk of infection |
| Doily | A fancy dish paper |
| Drain | Placing food in a colander, allowing liquid to seep out |
| Duxelle | Finely chopped mushrooms cooked with finely chopped shallots |
| E |
| Eggwash | Beaten egg with a little milk or water |
| Emulsion | A mixture of oil and liquid (such as vinegar)which does not separate on standing (mayonnaise or hollandaise) |
| Entrecote | A steak cut from a boned sirloin |
| Enzymes | Chemical substances produced from living cells |
| Escalope | A thin slice such as escalope of veal |
| F |
| Farce | Stuffing |
| Fecule | Fine potato flour |
| Fine herbes | Chopped fresh herbs |
| First aid materials | Bandages, dressings, antiseptic, etc. |
| Fleurons | Small crescent-shaped pieces of puff pastry |
| Flute | A 20cm (1 inch thick) diameter french bread used for soup garnishes |
| Food borne | Bacteria that is on food |
| Food handling | Any operation in the storage, preparation, production, processing, packaging, transporting, distribution and sale of food |
| Frappe | Chilled, e.g melon frappe |
| Freezer burn | Affects frozen food which are spoiled due to being unprotected for too long |
| Friandises | Sweetmeats, petits fours |
| Fricassee | A white stew in which the meat, poultry or fish is cooked in the sauce |
| Friture | A pan that contains deep fat |
| Fume | Smocked, eg saumon fume, smocked salmon |
| G |
| Garam masala | A combination of spices |
| Garnish | Trimmings on the dish |
| Gastroenteritis | Inflammation of the stomach and intestinal tract that normally results in diarrhoea |
| Gateau | A cake of more than one portion |
| Ghee | The Indian name for clarified butter; ghee is pure butterfat |
| Glace | Ice or icecream from which all milk solids have been removed |
| Glaze | 1) To colour a dish under the grill (fillets of sole bonne femme),
2) To finish a flan or tartlet (with apricot jam), 3) To finish certain vegetables (glazed carrots with butter) |
| Gluten | This is formed from protein in the flour when mixed with water |
| H |
| Hache | Finely chopped or minced |
| Hors-d'oeuvre | Appetising first course dishes |
| Humidity | Indicates amount of moisture in the air |
| I |
| Incubation period | Time between infection and first signs of illness |
| Infestations | Insects breeding on the premises |
| Insecticide | Chemical used to kill insects |
| Invoices | Bill listing items delivered with cost of items |
| J |
| Jardiniere | Vegetables cut into batons |
| Julienne | Cut into strips |
| Jus-lie | Thickened gravy |
| K |
| Kedgeree | Traditional British breakfast dish, originally from India, mainly consisting of rice, cooked flaked fish and hard-boiled eggs. The fish is usually smoked haddock. |
| Knead | To work and stretch dough either by hand or an electric dough hook. The process makes the mixture smoother and softer or more elastic and evenly incorporates air or additional ingredients at the same time. |
| L |
| Lacto | A person who eats no meat, fish, fowl, animal byproducts (such as gelatin), or eggs, but does eat dairy products. |
| Larding | Inserting strips of bacon fat into meat |
| Lardons | Lardons are small, chunky strips of fat bacon or pork fat (smoked or unsmoked) used to flavour dishes such as quiches or salads or they can be sweated with onions as a base for soup. |
| Liaison | A thickening or binding |
| M |
| Macaroon | A small biscuit or cake, crunchy outside and soft inside, made with ground almonds, sugar and egg whites. Macaroons are sometimes flavoured with coffeee, chocolate, nuts, fruit etc. |
| Macedoine | A mixture of fruit or vegetables cut into 1/2cm dice. |
| Magnetron | The device which generates microwaves in a microwave oven. |
| Marinade | To steep fish, meat or vegetables in a flavoured liquid (to marinate) usually containing oil, wine or lemon juice, herbs and spices, in order to tenderise and add flavour. |
| Marmite | Stock pot |
| Menu | List of dishes available |
| Micro-organisms | Very small living plants or animals (bacteria, yeasts, moulds) |
| Mignonnette | Coarsely ground pepper |
| Mildew | type of fungus simular to mould |
| Mineral salts | These are mineral elements, small quantities of which are essential for health |
| Mirepoix | A mixture of diced vegetables, usually onion, leek, carrot and celery, that are sautéed in butter to form a base for many sauces, soups and stews. |
| Miso | A paste made from soya beans, used in Japanese cookery. Popular when made into soup. |
| Monosodium glutamate | Additive made from sodium salt crystals and used to enhance the flavour of foods, especially in Oriental cuisine. MSG is much used by commercial manufacturers of foods such as soups and sauces. It has a unique taste, different to sweet, sour, bitter and salty, called umami. Some people have reactions to MSG that cause them to suffer from a variety of symptoms including dizziness, headache, flushing and burning sensations. |
| Moulds | Microscopic plants (fungi) that may appear as woolly patches on food |
| Mousse | A name describing either a sweet or savoury dish which is light and creamy. Sweet versions are made with beaten egg whites, savoury mousses use gelatine. Served hot or cold. |
| N |
| Natives | A menu term for English oysters |
| Navarin | French stew of lamb or mutton with potatoes and/or other vegetables, especially young spring lamb and new vegetables. |
| Niacin | Part of vitamin B, found in liver, kidney, meat extract, bacon/TD> |
| Noisette | Has three meanings:
a. small round steak, usually of lamb or mutton, cut from the rib or loin. Noisettes are very tender and can be fried in butter and served with a variety of garnishes. The name is also given to small round cuts of beef or veal
b. as in beurre noisette: butter heated until it turns nut brown; used as a finishing touch for many dishes, especially fish
c. French for hazelnut. So, pommes noisettes are hazelnut-sized balls of potato, cut with a melon baller, lightly fried and browned in butter. Used as a garnish. |
| Nutrients | These are components of food required for health (protein, fats, carbohydrates, vitamins, mineral salts, water) |
| O |
| Optimum | Best or most favourable |
| P |
| Palatable | Pleasant to taste |
| Pass | To go through a sieve or a strainer |
| Pathogen | Disease-producing organism |
| Paupiette | A stuffed and rolled strip of fish or meat |
| Paysanne | Cut in even thin triangular, round or square pieces |
| Pesticide | Chemical used to kill pests |
| Pests | Such as cockroaches, flies, silverfish |
| Petits fours | A small fancy biscuit or cake often served at the end of a meal. |
| PH value | A scale indicating acidity or alkalinity in food |
| Phosphorus | A mineral element found in fish. Required for building bones and teeth |
| Poppadums | Dried, thin, large, round wafers made from lentil flour, used as an accompaniment to Indian dishes |
| Protein | The nutrient which is needed for growth and repair |
| Prove | To allow a yeast dough to rest in a warm place so that it can expand |
| Pulses | Vegetables grown in pods (peas and bean) and dried; source of protein and roughage |
| Q |
| Quark | Salt-free soft cheese made from semi-skimmed milk |
| Quorn | Quorn products are healthy, delicious and meat free. The unique ingredient in all Quorn foods is mycoprotein which is a nutritious member of the fungi family, as are mushrooms, truffles and morels, and provides the taste and texture of a full range of meat products and ready meals but is entirely meat free. |
| R |
| Ragout | A French stew of meat, poultry or fish. The term is also used to describe a sauce. |
| Rare | When applied to meat, it means underdone |
| Reduce | To evaporate by fast boiling a flavoured liquid, such as a sauce or syrup, in order to concentrate the flavour or to thicken it. |
| Refresh | To make cold under running cold water |
| Residual insecticide | Long lasting insecticide which remains active for a considerable period of time |
| Riboflavin | Part of vitamin B known as B2. Sources in yeast, liver, eggs, cheese. |
| Rissoler | To fry to a golden brown. |
| Rodents | Rats and mice |
| Roux | A roux is a cooked mixture of equal quantities of butter and flour that is the base for sauces such as white sauce and béchamel. |
| S |
| Sabayon | Yolks of eggs and a little water or wine cooked until creamy |
| Saccharometer | An instrument for measuring the density of sugar |
| Salmonella | Food poisoning bacterium found in meat and poultry |
| Sanitiser | Chemical agent used for cleaning and disinfecting surfaces and equipment |
| Saute | 1) To toss in fat (pommes sautees), 2) To cook quickly in a saute pan or frying pan, 3) A brown stew of a specific type, (veal saute) |
| Seal | To set the surfaces of meat in a hot oven or pan to colour and retain the juices |
| Set | 1) To seal the outside surface, 2) To allow to become firm or firmer (jelly) |
| Shredded | Cut in fine strips (lettuce, onion) |
| Silicone paper | Non-stick paper (siliconised paper) |
| Singe | To brown or colour |
| Smetana | A low fat product; a cross between soured cream and yoghurt |
| Sodium | Mineral element in the form of salt (sodium chloride); found in cheese, bacon, fish, meat |
| Souffle | A very light dish, sweet or savoury, hot or cold |
| Soy sauce | A condiment made from fermented soya beans and salt which forms a basic ingredient in both Japanese and Chinese cooking. |
| Spores | Resistant resting-phase of bacteria protecting them against adverse conditions such as high temperatures |
| Staphylococcus | Food poisoning bacterium found in the human nose and throat and also in septic cuts |
| Starch | A carbydrate found in cereals, certain vegetables and farinaceous foods |
| Steriliser | Chemical used to destroy all living organisms |
| Sterile | Free from all living organisms |
| Sterilisation | Process that destroys living organisms |
| Stock rotation | Sequence of issuing goods: first into store, first to be issued |
| Strain | To separate the liquid from the solids by passing through a strainer |
| Sweat | To cook vegetables very slowly in a little fat and their own steam so they soften but do not brown. |
| Syneresis | The squeezing out of liquid from an overcooked protein and liquid mixture (scrambled egg, egg custard) |
| T |
| Table d'hote | A meal at a fixed price: a set menu |
| Tahini | A strong flavoured sesame seed paste |
| Tally | Corresponds to: is the same as |
| Terrine | Usually describes a kind of pâté made of pieces of meat in a deep dish with straight sides. Can also be used to describe the dish itself. |
| Thiamine | Part of vitamin known as B1, it assists the nervous system; sources in yeast, bacon, wholemeal bread |
| Timbale | A layered dish cooked in a tall mould (timbale) and then turned out. Often made of rice layered with vegetables or slices of aubergine layered with other vegetables and tomato sauce. |
| Tiramisu | An Italian dessert made of sponge or macaroons soaked in coffee, brandy or liqueur with mascarpone cheese and chocolate. |
| Tofu | Important protein source in oriental cooking. Made from cooked soya beans, it is quite bland in flavour and responds well to marinades. Good for stir-frying, barbecuing, grilling, it is also high in calcium and vitamin E and low in saturated fats. |
| Tranche | A slice |
| Trichinosis | Disease caused by hair-like worms in the muscles of meat, as in pork |
| Troncon | A slice of flat fish on the bone |
| TVP | Texturised vegetable protein derived from soybeans |
| U |
| Unleavened bread | Describes a dough that is without leavening or yeast. Unleavened bread plays an important role in Jewish ritual. |
| V |
| Vegan | A vegan (pronounced VEE-gun) is someone who avoids using or consuming animal products. While vegetarians avoid flesh foods, vegans also avoid dairy and eggs, as well as fur, leather, wool, and cosmetics or chemical products tested on animals. |
| Vegetarian | Vegetarians avoid flesh foods |
| Veloute | A basic sauce using a stock i.e. vegetable, fish |
| Viruses | Microscopic pathogens that multiply in the living cells of their host |
| Vitamins | Chemical substances which assist the regulation of body processes |
| Vol-au-vent | A round case of puff pastry with a pastry lid which is filled after baking and served as a hot starter or hors d'oeuvre. The filling is made up of meat, seafood or vegetables in a sauce. |
| W |
| Wok | A round-bottomed pan used extensively in Chinese cooking |
| X |
| Xavier | A cream soup or consomme thickened with arrowroot or rice flour and garnished with diced chicken. |
| Y |
| Yeast extract | A mixture of brewers yeast and salt high in flavour and protein |
| Yoghurt | An easily digested fermented milk product |
| z |
| Zabaglione | Rich, foamy Italian dessert made by whisking egg yolks, wine and sugar together over a gentle heat. It is served barely warm |
| Zest | The outer rind of citrus fruit containing essential oils; remove it carefully using a grater, a potato peeler or a zester, depending on the intended use. Take care not to remove any pith with the zest, as it can be very bitter.. |
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