simple culinary terms
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Created by:
MichaelNewman on May 31, 2009
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50 terms
French | English |
|---|---|
 whisks | used for incorporating mixtures that are not too dense, balloon type are used to incorporate air into mixtures or eggs |
| chinois | conical strainer with a handle |
| rotissoire | large, rectangular, heavy bottomed pan with low to medium-high sides and two handles |
| julienne | a long cut |
| brunoise | 1 mm cube made from julienne cut |
| chiffonade | a cutting method that produces thin strips (ribbons) of herbs or leafy vegetables |
| slurry | raw starch combined with cold liquid |
| glaze | stocks that are reduced by 9/10 to a syrupy consistency and intense flavor |
| mother sauces | bechamel, espagnole, tomato, hollandaise, veloute |
| consomme | a stock from which all tiny impurities have been removed (clear, sparking broth) |
| clarification | the process in which a stock is made more flavorful and perfectly clear |
| puree | a potage in which liquid and some fresh or dried vegetables are cooked together and then thickened with the pureed vegetable |
| pickling | this process preserves food with vinegar or fermentation |
| dry cure | this process involves rubbing an item with salt and leaving to sit for a specific period of time (usually fish, sometimes meat) |
| liquid cure | this process involves submerging an item in brine |
| brine | a mixture of water, salt, sugar and spice (80% salt) |
| pasteurization | this process (used for liquids) involves heating to 180^F to destroy disease-causing bacteria and then rapidly cooled |
| bisques | a seasoned shellfish puree flavored with white wine, cognac and heavy cream |
| simple salads | salads made with one main ingredient and dressed appropriately |
| mixed salads | salads made with a mixture of several ingredients combined and seasoned together |
| composed salads | salads that feature several ingredients seasoned separately and presented together on one plate |
| vinaigrette | oil + vinegar + salt + pepper |
| extra virgin olive oil | olive oil with less than one percent acidity |
| virgin olive oil | olive oil with less than three percent acidity |
| peanut oil | heavy oil that is used for frying, deep frying, emulsions and southern style roux. Not suitable for dressing. Smoke point is 450^F |
| sesame oil | light and mild oil made from raw (light) or toasted (dark) sesame seeds. Smoke point is 410^F |
| corn oil | bland oil that is an excellent general purpose cooking oil. Smoke point of 410^F |
| canola oil | Canadian rapeseed oil that is low in saturated fats and lacks flavor. Smoke point is 435^F |
| red wine vinegar | sharp, sweet and full bodied vinegar. Compliments tart, strong greens |
| white wine vinegar | vinegar sweet and clean tasting vinegar. Compliments mild greens |
| balsamic vinegar | smooth, sweet and sour flavored vinegar made in Modena Italy. |
| rice wine vinegar | sharp and tangy (Chinese) or smooth and mellow (Japanese) vinegar produced from rice |
| glazing | similar to cooking a l'etuvee, but a small amount of sugar is added and the liquid is reduced to form a shiny, sweet coating |
| pommes | a word for potatoes |
| hollandaise | egg yolks, clarified butter, lemon juice, salt, cayenne pepper |
| tartar | hard boiled egg yolks, oil, vinegar, puree of scallions or chives |
| Broth | a flavorful liquid obtained from the long simmering of meats and/or vegetables. |
| Stock | a clear, unthickened liquid flavored by soluble substances extracted from meat, poultry or fish and their bones as well as from a mirepoix, other vegetables and seasonings. |
| Gratin | Foods with a browned or crusted top |
| Medium | warm pink center, otherwise brown |
| Medium Rare | a warm red center, otherwise pink |
| Medium well | mostly brown with a gray center, very little if any pink |
| Rare | a cool red center; pink otherwise |
| Well done | Brown throughout with no sign of pink |
| Tournedos | thick steak cut from the beef tenderloin |
| Poach | cook in a simmering liquid |
| Simmer | temperature just below the boiling point |
| Baste | To spoon liquid or fat over food as it cooks |
| Caramelize | To cook to the browned stage (sugar, onions) |
| Truss | To secure the wings and legs of poultry with twine and pin |
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