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CULINARY TERMS


CULINARY TERMS
1.      Beignets-   pieces of food dipped into a pancakes batter and deep fried. fritters
2.      Capon- castrated poultry noted for its tenderness and delicate flavor.
3.      Farce- stuffing , forcemeat
4.      Fleuron -  puff paste, baked in crescent shape used for stuffing
5.      Lardons- strips of salt pork used for larding and as a garnish. Also, julienne of bacon.
6.      Lox- smoked salmon.
7.      Papilote- cooked in parchment paper (or foil) to seal flavours.
8.      Parboil- to boil until partially cooked.
9.      Piquant- spicy, highly seasoned.
10.  Prosciutto dry cured, spiced ham.
11.  Quiche- A pastry shell sprinkled with bits of fried bacon and grated cheese, filled with onion flavoured custard and baked.
12.   Rendering- melting fat out of suet or other animal fats to free it form connective tissues.
13.  Rennin- an enzyme found in the lining of calves stomachs, used in converting milk into junket or cheese.
14.  Roulade- a thin slice of meat rolled with or without stuffing and braised or roasted.
15.  Saddle- market name for the unsplit loin of lamb, veal or venison.
16.  Salami- sausages of pork seasoning fried usually contains garlic.
17.  Smorgasbord- Swedish appetizers or full meals arranged on a table like a buffet.
18.  Steeping- to soak in liquid below boiling point, off heat to extract flavour or colour as for tea.
19.  Tallow- a waxy substance such as paraffin, bee wax or beef fat, used in making displays for buffets.
20.  Timbales- a small round metal container used for cooking vegetables and other food stuff with or without a crust.
21.  Trussing- to skewer or to tie wings and legs of poultry before roasting.
22.   Vol-au-vent- case made of puff pastry in which meat or poultry is served usually covered with a crust lid.
23.  Zest- piece of peel or of thin oily outer skin of an orange or lemon used to flavour.
24.  Concasser- to chop coarsely.
25.  Brine- liquid of salt, nitrites, spices and water used for pickling meats and fish.
26.  Charcuterie- cold cuts and meat dished such as sausages. Also a delicatessen specialty in dressed meats and meat dishes.
27.   Chaud-froid-  a jellied sauce used as a covering for meat, fish or poultry.
28.  Fat back- fresh pork fat with skin.
29.  Garnitures French term for items used in garnishing such as hardboiled egg slices, timbales, aspic, croutons etc
30.   Gourmet- a connoisseur of food and or wine as well as the proper combination of dishes on menus. One with sensitive and discriminating taste in food and wine.
31.   Aioli- garlic flavoured mayonnaise sauce with hard boiled eggs and sprinkled with cayenne pepper.
32.   Ailerons- wingtips of chicken
33.  Anna- thin slices of potatoes, arranged in a shallow mould with melted butter and seasoning, baked in oven to golden yellow.
34.   Au bleu- meats cooked fresh and simply soon after killing.
35.  Bouchee- small meat patty or pastry shell filled with meat poultry or lobster sometimes filled with fruits.
36.  Bouquetiere- a variety of vegetables in season arranged around a dish or platter of meat, poultry or fish.
37.  Paupiettes- thin slices of poached or braised meats or fish rolled around force meat.
38.  Pumpernickel- sourdough bread made with rye flour as a dark variety and with a mixture of rye and wheat flour for the lighter types.
39.   Quenelles- dumplings of forces meat, flour or semolina mixture cooked in boiling water or stock used as a garnish for entrees and soups or may be served as a separate dish.
40.  Romaine- lettuce with deep green straight leaves and marked flavour.
41.  Au gras- rich.  Applied to meats cooked in rich gravy.
42.  Au four – meaning baked in the oven.
43.   Aspic- a transparent savoury jelly generally made out of seasoned meat stock used to garnish meats.
44.  A la broche- roasted in front of fire on a spit.
45.  Duxelle- mixture a mixture of shallots, parsley and mushrooms used for flavouring sauces and purees or as forcemeats.
46.  Fricassee a stew made from veal, chicken, rabbit or lamb. Thickened with a thin white sauce.
47.  Junket- milk coagulated by the addition of rennet.
48.  Goulash-  a meat stew form hungry, flavoured with paprika.
49.  Pot pourri- a stew of various meats and vegetables.
50.  Haggis- comes from Scotland. It is a kind of bag pudding made from the inner lining of the sheep’s stomach. It is filled with sheep liver, neck trimmings, oatmeal and herbs and then steamed.
51.  Panada-   a thick paste of flour and liquid. Used as a binding.
52.  Scald- to immerse food in boiling water. To heat a liquid to just boiling point. To pour on boiling water.
53.   Sear- exposing the surface of meat to fierce heat.
54.   Majoram-  a lemon scented herb.
55.  Nougat- a rich sweet made with almonds, honey, sugar and nuts and cherries.

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