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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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