|
APPETIZER |
A small
serving of food served before or as the
first course of a meal |
|
ASPIC |
A
transparent jelly, usually meat, which has
been boiled down to become firm when cold |
|
BATTER |
A mixture
of flour or liquid that can be beaten or
stirred |
|
BISQUE |
A rich
thick cream soup made from fish |
|
BLANCH |
To place
fruits or nuts in boiling water in
preparation for freezing, canning, or drying |
|
BOUILLABAISE |
A chowder
made from several varieties of fish and wine |
|
BOUILLON |
Clear
soup made from lean beef |
|
BRAISE |
To brown
meat or vegetables in hot fat, then to cook
slowly in small amount of liquid |
|
CARAMEL |
Burnt
sugar syrup used for coloring and flavoring.
Also a chewy candy |
|
CHICORY |
A plant
root that is cut into slices, dried and
roasted into coffee. The plant leaves are
used for salad and sometimes called curly
endive |
|
CIDER |
The juice
from pressed apples used as a beverage or to
make vinegar |
|
CLARIFY |
To make a
liquid clear by adding beaten egg white and
egg shells. The egg coagulates in hot liquid
and cloudiness adheres to it. The
liquid is then strained |
|
COBBLER |
A fruit
pie with a rich biscuit dough made in a
deep-dish |
|
COCKTAIL |
An
appetizer served before or as the first
course of a meal. An alcoholic beverage
served before the dinner or cut shellfish
with tart sauce served at the start of a
meal |
|
CRACKLINGS |
Crisp
particles left after fat has been fried out |
|
CROQUETTES |
Chopped
meat held together by eggs, shaped and
dipped into crumbs then fried |
|
DOUGH |
A mixture
of flour, liquid that is stiff enough to be
kneaded |
|
DRIPPINGS |
Liquids
resulting from meat being cooked |
|
ENTREE |
A dish
served between the chief courses, before the
roast |
|
FONDUE |
A dish
made of cheese, eggs, etc. |
|
FRITTERS |
Vegetables or fish covered with butter then
fried in deep fat |
|
FROSTING |
A sugar
that has been cooked and used to cover
cakes, and other foods |
|
GIBLETS |
The
liver, gizzard or heart of poultry |
|
HORS
d'OEUVRES |
Tart,
salty or crisp foods served as appetizers |
|
INFUSION |
Liquid
taken from tea, herbs or coffee |
|
JULIENNE |
Food cut
into very thin strips |
|
MACEDOINE |
A mixture
of fruits or vegetables |
|
MARINATE |
To let
foods stand in an acid mixture of oil and
vinegar, then flavored with spices and herbs |
|
MINCE |
To cut
foods in very fine pieces |
