Food and recipes
Food and recipes
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Food and recipes
Index of topics :
- Broiling, grilling and pan-broiling
Cake Preparation
Carbohydrate and Dietary Fibre
Chocolate and Flavourings
Choux Paste Products
Cooking and handling of meats
Cooking techniques for:
Cooking times
Cream Desserts
Dairy Products
Developing Food Patterns
Effects of heat on food
Egg & Breakfast Cookery
Eggs in Baking
Energy sources
Fire Procedures
Fish & Shellfish Cookery
Icings
Importance of mise en place
Kitchen Tools – Identification, Storage & Handling
Leavening Agents
Lipids
Major nutrient identification
Meat Entrees
Mineral Elements
Modes of heat transfer
Pastries
Pie Dough
Piping Batters
Proper Food Storage and Packaging
Proteins and Vegetarian Diets
Quick Breads and Muffins
Roasting and baking
Salads
Sauce Cookery
Sautéing, pan-frying and griddling
Short Order Cookery
Simmering and braising
Soup Cookery
Stock Cookery
Sugar Commodities
Thickening Agents
Types of Shortening
Uniform Standards
Use of Salts
Vegetable, Pasta & Rice Cookery
Vitamins, Processing & Additives
Water – Sources, value & quality
Yeast Dough
Dry and Liquid Measure Equivalents
French Cooking Terms
Bain-marie
A roasting pan or baking dish partially filled with water to allow food to cook more slowly and be protected from direct high heat. Used for custards and terrines.
Bavarois
Creamy pudding that is made with cream and eggs, then set with gelatin.
Beignets
Fritters. Small dollops of dough that are fried.
Beurre Manié
Butter and flour mixed together in equal parts and used to thicken liquids.
Beurre Noisette
Browned butter.
Bisque
A shellfish soup that has been thickened.
Blanquette
A stew made from meat that has not been browned or fried. Usually refers to stews made of lamb, chicken or veal.
Bouchées
Small puff pastry cases.
Bouillon
Broth or stock.
Bouquet Garni
A mixture of fresh herbs tied together with string and used to flavor stews, soups etc. It refers to a mix of parsley, bay leaf, thyme (and sometimes celery stalk). The bouquet is removed before serving.
Brunoise
Vegetables cut into very small diced pieces.
Canapé
An appetizer consisting of a small bread or biscuit base covered with a flavored topping.
Chapelux
Browned bread crumbs.
Chine
To remove the backbone from a rack of ribs.
Concasser
To chop roughly
Consommé
Broth that has been made clear.
Coulis
A thick sauce usually made from one main ingredient, such as raspberry coulis.
Court Bouillon
Flavored liquid used for cooking fish.
Crêpes
Very thin pancakes.
Croquettes
A mixture of potato with ground cooked meat, fish or poultry formed into balls, patties or other shapes and coated with a breading before frying.
Croustade
Bread piece dipped in butter and baked until it is crisp.
Croûte
Crust. Sometimes refers to a pastry crust, sometimes to toasted or fried bread.
Croûtons
Small cubes of bread used as a garnish is salads and soups.
Dariole
Small mould shaped like a castle used for moulding salads or baking cakes.
Déglacer
To deglaze, to loosen browned juices and fat from the bottom of a frying pan or saucepan by adding liquid, bringing to a boil and stirring. The liquid is usually water, wine or broth.
Dégorger
To extract juices from meat, fish or vegetables, usually by salting them, then soaking or washing. It is usually done to remove a strong taste.
Dépouiller
To skim off the scum that accumulates at the top of a stock or sauce.
Duxelles
Finely chopped raw mushrooms, used as a stuffing. Sometimes combined with chopped ham or scallops.
Entrecôte
Sirloin steak.
Entrée
The term used to refer to something served before the main course but is used now to refer to the actual main course.
Entremet
Dessert or sweet, but not including pastries.
Escalop
A thin slice of meat that is often pounded out to make it thinner.
Farce
Stuffing.
Flamber or Flambé
To set alcohol on fire.
Frappé
Something that is iced or set on or in a bed of ice.
Fricassé
A stew made from poultry, meat or rabbit that has a white sauce.
Glace de Viande
Reduced brown stock used to add color and flavor to sauces.
Gratiner or Au Gratin
To sprinkle the surface of a cooked food with bread crumbs and butter, and sometimes cheese and brown under the broiler. The finished food is referred to as au gratin as in au gratin potatoes.
Hors d'Oeuvre
First course or appetizer.
Jus or Jus de Viande
The juices that occur naturally from cooking.
Jus Lié
A thickened gravy.
Liaison
Ingredients used for thickening sauces, soups or other liquids.
Macédoine
Small diced mixed vegetables, usually containing at least one root vegetable. Sometimes also means a mixture of fruit, like fruit salad.
Marmite
French word for a covered earthenware container for soup. The soup is both cooked and served in it.
Mirepoix
A mixture of braising vegetables.
Mortifier
To hand meat, game or poultry.
Moulè-â-manqué
A cake tin that is wider at the base than at the top and only about 1" in depth.
Napper
To coat, mask or cover with something.
Noisette
The word literally means "nut". It usually means nut brown in color. For example, beurre noisette is butter browned over heat until it becomes a nut brown color. It can also refer to boneless rack of lamb that is rolled, tied and cut into rounds. The word can also refer to hazelnuts.
Nouvelle Cuisine
A term that refers to the style of cooking that features lighter dishes with lighter sauces and very fresh ingredients.
Panade
A very thick mixture, usually made from a combination of flour, butter and milk, that is used as a base for dishes such as soufflés and fish cakes.
Paner
To coat with egg and crumbs before frying.
Papillote
A wrapping of parchment paper around fish or meat used for cooking. The paper retains moisture in the food.
Parisienne
Refers to potatoes molded into balls with a melon scoop and fried or roasted.
Pâte
A basic mixture or paste. Often refers to uncooked dough or pastry.
Pâté
A paste made of liver, pork or game.
Pâtisserie
A sweet or pastry, it also refers to a cake shop.
Piquer
To insert fat, bacon, ham etc into meat or poultry.
Poussin
A young chicken.
Quenelle
Minced fish or meat mixture that is formed into small shapes and poached. It also refers to a shape that the minced mixture is made into.
Ragoût
A stew
Réchauffée
Reheated food.
Repere
Flour mixed with water or egg white and used to seal pans when cooking food slowly. Often used when cooking a ragoût.
Revenir
To quickly fry meats or vegetables in hot fat to warm them through.
Roux
Melted butter to which flour has been added. Used as a thickener for sauces or soups.
Rouille
Garlic and oil emulsion used as flavoring.
Sautoir
A deep frying pan with a lid, used for recipes that require fast frying, then slow cooking.
Terrine
Pâté or mixture of minced ingredients, baked or steamed in a loaf shaped container.
Timbale
A dish cooked in a mould that is higher than it is wide and has sloping sides.
Velouté
A type of sauce made from butter, flour, cream and stock.
Vol-au-vent
A large pastry case made of puff pastry that is usually used as a container for creamed dishes, such as creamed chicken.
Source: http://cmthsculinary.com/French%20Cooking%20Terms.doc
Cooking Terms
|
Cooking with water, but never allowed to boil, covered |
2. Score |
To make very straight cuts in the surface of food usually parallel lines |
3.Brown |
To turn food’s surface brown through applied heat through boiling, frying, or baking |
4.Reduce |
To simmer and evaporate moisture |
5.Braising |
To cook meat or poultry slowly in a covered utensil with some liquid |
6.Grilling |
To cook over an open flame or charcoal |
7.Roasting |
To cook with the dry heat of the oven |
8.Broiling |
To cook under an open flame |
9. Boiling |
To cook in high temperature water |
10.Simmering |
To cook on a low heat where liquid just bubbles below the surface |
11.Steaming |
To cook by steam heat only |
12.Stirfry |
To cook in a Wok, foods are cut into small pieces and cooked quickly |
13. Sauté |
To cook in a small amount of fat on high heat |
14. Beat |
To make a mixture smooth or to incorporate air into a mixture using a circular motion |
15. Blend |
To mix two or more ingredients until thoroughly combined |
16.Dot |
To place small pieces of an ingredient over surface |
17.Dredge |
To cover food with another ingredient such as flour or bread crumbs |
18.Drain |
To separate a liquid from a food |
19. Fold in |
To combine two ingredients or mixtures by gently cutting down through a mixture around the bottom back up to the surface and across the top in a down motion that does not leave the mixture until it is well blended |
20. Coat |
To coat food with a dry ingredient such as flour |
21.Garnish |
To add another touch of food for decorating with color, texture, or contrast |
22. Baste |
To moisten meat of other foods with a liquid while cooking to add flavor and to prevent drying of the surface |
23. Puree |
To force a food through a fine strainer to make a pulp |
24.Chop |
To cut food into small uniform pieces |
25.Core |
To remove the central portion of seed from fruits or vegetables |
26.Cube |
To cut food into small squares-usually about ½ in. cubes |
27. Blanch |
To dip into boiling water for a short time |
28. Dice |
To cut into small cubes-smaller than those for instructions “to cube” |
29.Mince |
To cut food into very small pieces |
30.Flute |
To decorate the edge of a food such as a pastry |
31. Cut in |
To incorporate a solid fat into dry ingredients |
33.Cream |
To work one or more foods until soft and smooth with a spoon rubbing against the side of the bowl |
34.Whip |
To beat rapidly to incorporate air to increase volume and fluffiness |
35.Scald |
To heat a liquid just to the simmering point |
36.Marinate |
To let stand in a specific mixture for a specified amount of time for flavor and/or tenderizing |
37.Mold |
To shape a food |
38. Baking |
To cook with the dry heat of the oven, not a term used for meats |
39.Grease |
To rub a surface with fat or oil |
40.Pare |
To cut off the thinnest possible layer of peel |
41. Sear |
To brown a meat surface quickly using high heat |
42.Sift |
To force a dry ingredient through a fine sieve |
43.Mix |
To combine two or more ingredients |
44. Peel |
To pull off the rind or outer covering of an orange, banana, pomegranate, etc. |
46. Julienne |
To cut into matchstick sized pieces |
47. Melt |
To convert a solid to a liquid with heat
|
|
|
48.Knead |
To manipulate dough with the hands by pressing with the palms and folding until the dough becomes smooth or elastic |
49.Cool |
To let heated food stand at room temp. until it reaches room temperature |
50.Chill |
To bring to refrigerator temperature |
Source: http://content.cteonline.org/resources/documents/4e/4e22b9ff/4e22b9ffbc8ad55050470bbfa6a35050633851e5/CookingTermKey.doc?f=Cooking_Terms_Definitions.doc
Glossary of terms for Commercial Cookery
aioli – a cold egg and oil emulsion with olive oil and garlic.
acid – a chemical with a pH lower than 7. Strong acids have a pH of less than 3. E.g. vinegar, citric acid, hydrochloric acid.
al dente – a term, meaning "to the teeth", used to describe the correct degree of cooking for pasta and vegetables so they still have
a slightly chewy texture
alkali – a liquid with a pH higher than 7. E.g. ammonia.
albumen – the protein of egg whites
antipasto – an Italian word for snacks served before a meal
arrowroot – a starch similar to cornstarch but which leaves the colour of the food unchanged and sauces with a gloss finish
aspic – a jelly made from stock, fumet, wine, or fruit juices used to mould dishes
au gratin – a dish prepared with or without sauce, topped with breadcrumbs or grated cheese or both, dotted with butter and browned under a grill
bacteria – single celled micro organisms. Some bacteria when present in large numbers can cause food poisoning.
bain-marie – used for keeping food hot by surrounding the food container with simmering water
baking powder – a leavening agent combining an acid with bicarbonate of soda to form the gas which enables baked products to rise
baking soda – a leavening agent which is used as an essential ingredient in baking powder
béchamel – a white mother sauce made from roux, milk and a studded onion
blanch – to plunge briefly into boiling water and drain
blend – to combine ingredients with a spoon, using a wide circular motion to mix until smooth
bouquet garni – a bunch of herbs, usually three sprigs of parsley, two sprigs of thyme, a sprig of marjoram and a bay leaf tied with
a piece of string, to be placed in a simmering sauce or stew
buttermilk – originally a by-product of butter making, buttermilk is commercially produced by adding lactic acid culture to skimmed or
partially skimmed milk
caviar – eggs of the sturgeon that have been salted and cured
crepe – a very thin pancake used for sweet and savoury fillings
cross contamination – the passing of microorganisms from contaminated food or surfaces to other foods or surfaces
flour –the finely ground grain of wheat, corn, rice, oat, rye, or barley. Unless specified, this term refers to wheat flour.
foie gras – goose liver, but the term is used to describe the fattened liver of both duck and geese
food contamination – the presence of an unintended item, substance or microorganisms in food which can lead to illness and disease, when the food is eaten
food poisoning – an illness that happens when a person eats contaminated foods or beverages
fondant – an icing made of sugar syrup and glucose, which is cooked to a specific temperature and then kneaded to a smooth, soft paste
fondue – there are several different types of fondue. A Swiss cheese fondue is made of melted cheese with wine, eggs, and seasonings and served with bread and fresh vegetables.
garnish – to decorate food. A garnish should always be edible and match the dish it accompanies.
gateau – a round flat cake or jelly used as a base for fruits
glaze – brush over with liquid such as egg, milk, sugar and water, to improve the appearance
hazard – an item, condition, event or situation which could lead to a potential accident or harm
hollandaise sauce – the most basic of the egg and oil emulsified sauces. The only flavouring is fresh lemon juice or a
good quality vinegar.
hygiene – clean and sanitary conditions which promote health and safety
jus - a rich, lightly reduced stock used as a sauce for roasted meats. Many of these are started by deglazing the roasting pan, then reduced to achieve a rich flavour.
julienne – a fine precision cut usually applied to vegetables. Julienne is defined as 3mm x 3mm x 40mm but may also be thinner and longer depending on the effect required.
marinade – a seasoned liquid made of oils, herbs and vinegar. Meat or fish is soaked in it for some time to give it flavour
mousse – sweet or savoury dishes made of ingredients which are blended and folded together.
MSDS – Material Safety Data Sheet. This is a document that gives details on chemicals such as cleaning products. It provides information on how to use the chemicals properly as well as warnings and safety issues.
perishable – foods that will deteriorate quickly if not stored properly. E.g. dairy products, eggs, meat, seafood, fruit and vegetables.
roux – a mixture of flour and fat used to thicken sauces, soups, and stews
tepid water – warm water
truffle – a fungus of unusual flavour and aroma
simmer – to stay just below boiling point while bubbling gently
vinaigrette – a sauce used to dress salads, made with oil, vinegar and chopped herbs
yeast – a fungus used in the production of bread and beer in a process called fermentation.
zest – thinly sliced or grated outer rind of citrus fruits; mainly orange and lem
Source: http://tvet-careers.westernsydneyinstitute.wikispaces.net/file/view/Glossary+of+terms+for+Commercial+Cookery.docx/441895034/Glossary%20of%20terms%20for%20Commercial%20Cookery.docx
Web site link: http://tvet-careers.westernsydneyinstitute.wikispaces.net
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