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1 | a'la carte: Refers to a meal in which the |
2 | diner selects individual items, paying for |
3 | each, rather than taking a table d' hote meal |
4 | at a fixed price. |
5 | |
6 | a'la mode: In style. Desserts a'la mode are |
7 | served with ice cream; meats a'la mode are |
8 | braised with vegetables and served with |
9 | gravy. |
10 | |
11 | Amandine: Made or garnished with almonds. |
12 | |
13 | Antipasto: An assortment of appetizers. |
14 | |
15 | Aperitif: A drink taken before a meal to |
16 | stimulate the appetite. |
17 | |
18 | Aspic: Jellied meat, fish or poultry stock or |
19 | vegetable liquid often used for molding |
20 | meat, fish, poultry or vegetables. |
21 | |
22 | au jus: Served with unthickened natural |
23 | juices that develop during roasting. |
24 | |
25 | au lait: With milk. |
26 | |
27 | Batter: A mixture of pouring consistency, |
28 | made of flour, liquid and other ingredients. |
29 | |
30 | Bavarian: A molded cold dessert made with |
31 | gelatin, eggs, cream and flavorings. |
32 | |
33 | Bisque: A thick, rich cream soup usually |
34 | made with shellfish or pureed vegetables. |
35 | |
36 | Blanquette: A white, creamy stew of veal, |
37 | chicken or lamb with small onions and |
38 | mushrooms. |
39 | |
40 | Blintz: A thin pancake rolled and filled, |
41 | usually with cottage cheese. |
42 | |
43 | Bombe: A dessert of frozen mixtures |
44 | arranged and frozen in a mold. |
45 | |
46 | Bouillabaisse: A hearty stew made with |
47 | several kinds of fish and shellfish. |
48 | |
49 | Bouillon: A clear, seasoned soup usually |
50 | made from beef or chicken; also obtained |
51 | by dissolving a bouillon cube or envelope |
52 | in boiling water. |
53 | |
54 | Bouquet garni: Several herbs, usually in- |
55 | cluding parsley, thyme and bay leaf, tied |
56 | in cheesecloth. Added to stews, soups and |
57 | sauces for flavoring; bundle is easy to re- |
58 | move when desired. |
59 | |
60 | Brochette: A skewer. Food cooked "en |
61 | brochette" is cooked on a skewer. |
62 | |
63 | Broth: Liquid in which meat, poultry or |
64 | vegetables have simmered. Same as stock. |
65 | |
66 | Canape': Plain or toasted bread or crackers |
67 | topped with a savory mixture, served as an |
68 | appetizer. |
69 | |
70 | Chutney: A highly seasoned relish made of |
71 | fruits. |
72 | |
73 | Compote: 1. A dessert of fresh or dried |
74 | fruits cooked in syrup. 2. A deep bowl, |
75 | often stemmed, from which such desserts |
76 | and other foods are served. |
77 | |
78 | Condiment: 1. Seasoning, often pungent, |
79 | used to bring out the flavor of foods. 2. |
80 | Sauces, relishes, etc., to add to food at the |
81 | table. |
82 | |
83 | Crepe: A thin, delicate pancake. |
84 | |
85 | Croissant: A rich crescent-shaped roll. |
86 | |
87 | Croquette: A mixture of chopped or minced |
88 | food, shaped as a cone or ball, coated with |
89 | egg and crumbs and deep-fried. |
90 | |
91 | Crouton: A small cube of bread toasted or |
92 | fried, most often used in soups and salads. |
93 | |
94 | Demitasse: A small cup ( "half cup" ) of |
95 | black coffee, usually served after dinner. |
96 | |
97 | Dijon mustard: A prepared mustard (origi- |
98 | nally made in Dijon, France) which may |
99 | be either mild or highly seasoned. When |
100 | our recipes specify Dijon mustard, the |
101 | highly seasoned type is meant. |
102 | |
103 | Drippings: Fat and juices drawn from meat |
104 | or poultry as it cooks. |
105 | |
106 | Enchilada: A tortilla, stuffed, rolled and |
107 | served with a highly seasoned sauce. |
108 | |
109 | Enriched: Resupplied with vitamins and |
110 | minerals lost or diminished during pro- |
111 | cessing of food. |
112 | |
113 | Entree: The main dish of the meal. |
114 | |
115 | Escargot: An edible snail. |
116 | |
117 | Filet (or fillet): A piece of meat, fish or |
118 | poultry which is boneless or has had all |
119 | bones removed. |
120 | |
121 | Fines herbes: A mixture of herbs used for |
122 | seasoning. Traditionally includes parsley, |
123 | chervil, chives and tarragon, though other |
124 | herbs may be used. |
125 | |
126 | Flambe: Flaming. |
127 | |
128 | Foie gras: Literally translated, "fat liver"; |
129 | the term usually is applied to goose liver. |
130 | |
131 | Fondue: The name denotes a number of |
132 | different dishes, the best known of which |
133 | is a dish of melted cheese and wine or |
134 | brandy. Dessert fondue may be made of |
135 | chocolate or other sauces. The term also |
136 | denotes a souffle-like dish made with bread, |
137 | and a dish in which cubes of beef are |
138 | cooked at the table in hot fat and eaten |
139 | with a variety of sauces. |
140 | |
141 | Fortified: Supplied with more vitamins and |
142 | minerals than were present in the natural |
143 | state. |
144 | |
145 | Fritter: A small quantity of a batter mix- |
146 | ture, often containing meat, vegetables or |
147 | fruit, fried until crisp. |
148 | |
149 | Flute: To make decorative indentations. |
150 | |
151 | Fricassee: A stew made of chicken or veal |
152 | cut into pieces and cooked in a gravy. |
153 | |
154 | Gazpacho: A cold Spanish soup made with |
155 | tomatoes and other fresh vegetables. |
156 | |
157 | Glace: Glazed, as with a frosting; or frozen. |
158 | |
159 | Glaze: 1. To coat with a glossy mixture. 2. |
160 | Concentrated stock used to add flavor. |
161 | |
162 | Goulash: A type of beef stew with onion |
163 | and paprika. |
164 | |
165 | Grenadine: Syrup flavored with pomegran- |
166 | ates, used as flavoring and sauce. |
167 | |
168 | Grenouilles: Frogs' legs. |
169 | |
170 | Gumbo: A thick, Southern-style soup made |
171 | with meat, poultry, fish, shellfish or vege- |
172 | tables. |
173 | |
174 | Hibachi: Small, portable charcoal grill. |
175 | |
176 | Hoisin sauce: A thick sauce made of soy |
177 | beans and seasonings used in Chinese cook- |
178 | ing. |
179 | |
180 | Homogenized: With fat broken down into |
181 | such small particles that it stays suspended |
182 | in liquid, rather than rising to the top. |
183 | |
184 | Homard: Lobster. |
185 | |
186 | Hors d'oeuvres: Savory, usually small, |
187 | foods used as appetizers. |
188 | |
189 | Jardiniere: Garnished with vegetables. |
190 | |
191 | Julienne: Cut in long, thin strips. |
192 | |
193 | Kabob (kebab): Cubes of meat marinated |
194 | and cooked with vegetables, usually on a |
195 | skewer. |
196 | |
197 | Kosher: Ritually fit for use in accordance |
198 | with Jewish law. |
199 | |
200 | Lyonnaise: Prepared with onion. |
201 | |
202 | Marinade: A seasoned liquid, often con- |
203 | taining vinegar and oil, in which food is |
204 | soaked to improve flavor. |
205 | |
206 | Marinate: To soak in a marinade. |
207 | |
208 | Marrons: Chestnuts. |
209 | |
210 | Marrons glace's: Chestnuts preserved in |
211 | syrup or candied. |
212 | |
213 | Marzipan: Sweetened almond paste made |
214 | into confections. |
215 | |
216 | Matzoth: Thin, unleavened, cracker-like |
217 | bread made of flour and water. |
218 | |
219 | Meringue: Mixture of stiffly beaten egg |
220 | whites and sugar. |
221 | |
222 | Meuniere: With sauce of butter, lemon |
223 | juice and parsley. |
224 | |
225 | Minestrone: Thick soup of beans, vege- |
226 | tables, pasta. |
227 | |
228 | Mocha: Flavoring of coffee or made by |
229 | combining coffee and chocolate. |
230 | |
231 | Monosodium glutamate: White, crystalline |
232 | salt that enhances the natural flavor of |
233 | many foods. |
234 | |
235 | Montmorency: With cherries. |
236 | |
237 | Moules: Mussels. |
238 | |
239 | Mousse: A cold dessert with whipped cream |
240 | or beaten egg whites. |
241 | |
242 | Nesselrode: A mixture of candied fruit, |
243 | nuts and cherries used in desserts. |
244 | |
245 | Oeuf: Egg. |
246 | |
247 | Parfait: A dessert made of layers of fruit, |
248 | syrup, ice cream and whipped cream, |
249 | frozen and served in a tall slender glass. |
250 | |
251 | Pasta: All macaroni products. |
252 | |
253 | Pastrami: Highly spiced smoked beef, |
254 | usually prepared from shoulder cuts. |
255 | |
256 | pate: A spread of finely ground, seasoned |
257 | meat or poultry. |
258 | |
259 | Patty shell: A shell made from puff paste to |
260 | hold creamed mixtures or fruit. |
261 | |
262 | Petit four: Small, decoratively iced, rich |
263 | cake. |
264 | |
265 | Pilaf: Rice with seasoning, often with meat |
266 | or poultry added. |
267 | |
268 | Polenta: Cornmeal mush. |
269 | |
270 | Potage: Soup. |
271 | Poulet: Chicken. |
272 | Profiteroles: Tiny cream puffs, filled with |
273 | sweet or savory mixtures, served as dessert |
274 | or hors d'oeuvres. |
275 | |
276 | Prosciutto: Italian-style - ham which has |
277 | been aged in spices. Can be eaten without |
278 | cooking and is sliced paper thin. |
279 | |
280 | Puree: 1. A thick soup made from a pureed |
281 | vegetable base. a. See Puree, page 22. |
282 | |
283 | Quiche: Savory egg-and-cream pie. |
284 | |
285 | Ragout: A well-seasoned stew of meat and |
286 | vegetables. |
287 | |
288 | Risotto: An Italian dish of rice cooked in |
289 | broth and seasoned. |
290 | |
291 | Roulade: Rolled meat. |
292 | |
293 | Roux: Cooked paste of flour and butter or |
294 | drippings, used to thicken sauces, etc. |
295 | |
296 | Scaloppine: Small, thin pieces of meat |
297 | sauteed or broiled until browned and |
298 | tender. |
299 | |
300 | Scampi: 1. Shrimp. 2. A dish of shrimp in |
301 | garlic sauce. |
302 | |
303 | Shish kebab: Cubes of meat cooked on a |
304 | skewer, often with vegetables. |
305 | |
306 | Silver dragees: Tiny, ball-shaped, silver- |
307 | colored candies. |
308 | |
309 | Smitane: Wine sauce with sour cream and |
310 | onions added. |
311 | |
312 | Stock: Broth. |
313 | |
314 | Sukiyaki: Japanese dish of meat, vegetables |
315 | and seasonings, usually cooked at the table. |
316 | |
317 | Sub gum: A stew of Chinese vegetables. |
318 | |
319 | Table d'hote: Meal of a definite number of |
320 | courses, selected by the restaurant for the |
321 | price indicated. |
322 | |
323 | Taco: Fried, toasted or baked tortilla with |
324 | filling rolled or folded inside. |
325 | Tamale: Cornmeal spread on corn husk, |
326 | filled with chili-seasoned mixture, rolled, |
327 | tied and steamed. |
328 | |
329 | Tempura: Japanese dish of batter-dipped, |
330 | fried seafood or vegetables. |
331 | |
332 | Toast points: Toast slices, cut in half di- |
333 | agonally. |
334 | |
335 | Torte: Dessert of the cake or meringue type, |
336 | usually rich in eggs and nuts. |
337 | |
338 | Tortilla: Very thin, Mexican bread made of |
339 | cornmeal. |
340 | |
341 | Tostada: Tortilla fried until crisp. |
342 | |
343 | Tournedos: Fillet of beef steak. |
344 | |
345 | Truffle: 1. Species of fungus that grows |
346 | below the ground; used as garnish. a. A |
347 | very rich chocolate candy. |
348 | |
349 | Veau: Veal. |
350 | |
351 | Wiener schnitzel: Breaded, fried veal |
352 | cutlet, served plain or garnished with |
353 | lemon, parsley, fried egg, etc. |
354 | |
355 | Won ton: A ravioli-like Chinese dish of |
356 | noodles folded around a filling of meat, fish |
357 | or vegetables. |
358 | |
359 | Zabaglione: Delicate dessert made of |
360 | beaten eggs and wine.
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