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A  IN  ENGLISH, CULINARY in vogue

FOOD IS THE LANGUAGE OF LOVE

Aging:  A term applied to meat held at a temperature of 34 to 36 degrees F. To improve its tenderness.

Agneau:  Lamb

A la:  According to the style of a standard in vogue such as:  a la Francis or according to the French way.

A la Carte:  Foods prepared to order:  each dish priced separately.

A la King:  Foods served in a white cream sauce which contains mushrooms, green peppers and often pimientos.

A la Mode:  Usually refers to ice cream on top of a pie, but may be other dishes served in a special way.

A la Provencale:  Dishes with garlic and olive oil.

A la Russe:  The Russian way.

Allemande Sauce:  White, reduced velote, egg yolks.

Allumette Potatoes:  Cut like matches, similar to shoestring Potatoes and Pommes Paille.

Andalouse, Consomme and Potage:  Tomatoes and rice.  Garnish:  Tomatoes, rice, eggplant, red peppers. Sauce:  Mayonnaise with tomatoes and red peppers.  Spanish onions, cucumbers, tomatoes, eggs, oil vinegar.

Anglaise:  In the style or the English way.

Argenteuil, a la :  Consomme:  With asparagus.  Poached or scrambled eggs with asparagus tips. Garnish:

Asparagus points with Hollandaise.

A Gratin:  Food covered with a sauce, sprinkled with crumbs and baked.

Au Jus  Served with natural juices or gravy.

Au Lait:  With milk.

Au Naturel:  Plainly cooked.  Natural or original food product.

Avocado Avocat:  Alligator pear.  Brownish or purple berry filled with pulp like marrow, from SouthernCalifornia, tropical America and west Indies.

B  IN  ENGLISH, CULINARY

Bain Marie:  Double boiler or steam table.

Baking:  To cook by dry heat, usually in an oven.

Bar le duc:  Famous Jam made of red currants.

Bard:  To wrap poultry, game or fish with thin slices of fat or salt pork.

Baste:  To moisten a food product with stock, drippings, or at while cooking.

Barley Pearl:  Polished barely.

Batter:  Mixture of flour and liquid of a consistency that can be stirred.

Bean Sprouts:  Mung beans from China.  Sprouts are tiny and green when used.

Béarnaise:  N name of sauce that contains egg, yolks, butter, tarragon and seasoning.

Beating:  Regular lifting motion to bring mixture to smooth texture

Bechamel:  A rich cream sauce or white sauce.

Beef a la Stroganoff:  Tenderloin of beef sauteed in sauces and sour cream.

Beef, Dried:  Soaked in brine and then smoked and dried.

Beurre:  butter

Beurre noir:  Browned butter.

Bind:  To cause to cohere, unite, or hold together, such as bind a croquette mixture

Bisque:  Thick soup, usually of shellfish.

Bique Ice Cream:  High butter-fat content ice cream with dried macaroons or sponge cake crumbs.

Blanc:  White.

Blanquette d’Agneau:  Stewed lamb with white sauce.  Usually shoulder and breast

Blending:  Thoroughly mixing two or more ingredients

Blue:  Cheese like Roquefort; but made from cow’s milk.

Blinis:  Russian pancakes.  Usually served with caviar

Boeuf: Beef or any meal that highlights a beef entree

Boiled Dressing:  Cooked dressing for salads.

Bonne Femme, a la:  Consomme with potage:  With potatoes, leeks, carrots, onions .  Fish with onions shallots,Mushrooms.

Bordure:  with a border, used in garnishing

Borscht:  Russian or polish soup made with beets or duck.  Sour cream is often added.

Bouchee:  Small meat patties or pastry shell filled with meat, poultry or lobster.

Bouillabaisse:  Fish soup

Bouquet garni:  A bouquet of fresh herbs tied together, immersed in a liquid, and removed before the dish

is served.

Bouquetiere, a la:  With a variety of vegetables in season

Bourgeoise:  Plain, family style

Bourgignonne:  Pertaining to burgundy

Brazier:  Heavy duty stewing pan with tightly fitting cover.

Breading:  To roll in bread crumbs or other breading agent before cooking

Brine:  Liquid of salt and vinegar for pickling

Brioche:  French, a sweet dough roll of french origin

Broccoli:  Italy cabbage, resembling green cauliflower

Broche: Metal skewer

Brochette:  Meat broiled and served on a skewer  A metal pin to hold meat in place.

Brunoise:  Cut in fine dice

Buffet:  Display of ready to eat foods  Often self service from table of assorted foods.

C IN ENGLISH, CULINARY

Cafe:  Coffee and any coffee related menus as well as the place in which coffee is served as the main theme

Calories:  Fuel value in food

Calavo:  Trade name for California avocados

Canadian Bacon:  Trimmed, pressed, smoked loin of pork.  Lean

Cannibalism:  A very real concern with contemporary food and drug products, even if unaware the side effects of cannibalism are agony

Candying:  Cooking fruit in heavy syrup until transparent.  Then drain and dry

Canape:  An appetizer, always prepared on a vase, such as bread, toast or crackers

Canard:  Duck

Cannelon:  Meat stuffed, rolled up and roasted or braised

Capon:  Castrated poultry noted for its tenderness and delicate flavor

Cardinal Sauce:  Béchamel with shrimp or lobster roe and lemon juice

Casaba Melon:  Lemon yellow skin, white meat, large oval shape, season September to April

Caviar:  Eggs or roe of fish, usually sturgeon.  Seasoned

Cayenne Pepper:  Hot seasoning.  Red

Celestine Consomme:  Consomme with sliced unsweetened pancakes.

Cepes:  Species of mushrooms

Champignons:  Mushrooms

Chantilly Cream:  Vanilla whipped cream

Chasseur:  Hunter style

Chateaubriand:  Thick tenderloin Steak  Sauce:  Brown sauce, fat, lemon juice, parsley, Spanish sauce

Cheese, Blue:  Looks same as Roquefort but made of cow’s milk instead of sheep’s milk

Chef:  Leading Culinary Professional of a kitchen, AKA Chief of the kitchen

Chemise:  Potatoes boiled with their skins on

Chiffonade:  French, shredded vegetables or meats used on soups or salads, or as garnishing. Occasionally I will use as a dressing, shredded and chopped vegetables as the French Dressing base

China Cap:  A cone shaped strainer or sieve

Cisler:  To cut, to make an incision in the skin of fish, so that it will not crack during cooking

Cobbler, the beverage:  Liquor, sugar, sliced fruit and mint.  Fruit dessert.

Codding:  Cooking below boiling point

Colbert Sauce:  Shallots, butter, claret, brown gravy, butter, lemon.

Compote:  A stew or combination of fruit, sometimes applied to a stew of birds

Concasser:  To chop roughly

Condiments:  Seasonings usually in the form a a sauce

Consomme:  a strong, clear, sparkling soup

Copper:  Metal cooking unit, stationery, heated with steam jacket

Court Bouillon:  a preparation of vinegar or wine, water and savory herbs in which fish is cooked

Cover Charge:  Fixed fee for table service independent of the charge for food

Crepe:  Pancakes the French way

Crepes Suzette:  Thin french pancake served with rich brandy sauce

Cresson:  Watercress

Croquette:  A food product or combination of food products, usually breaded and deep fried

Croutons:  small pieces of fried or toasted bread used in soups

Cuisine:  art of cooker, cookery, kitchen

Cumberland sauce:  Orange and lemon peel and juice, currant jelly, port wine.

Curry:  East Indian dish.  Was originally a stew.  Now referred to with mixing of pungent curry seasoning

D  IN ENGLISH, CULINARY

Dejeuner:  the mid day meal, may or may not be considered Lunch

Demi:  Half

Diced: Cut in small squares

Dindonneau:  Young turkey

Drawn butter:  Melted butter

Dredging:  Coating with dry ingredients such as flour

Dripping:  The fat and juice which drops from roasting meat.

Dry:  As applied to a beverage meaning a low percentage of sugar

Duchesse Potatoes:  Mashed with eggs and squeezed through a pastry tube.

Duglere a la:  With onions, shallts and tomatoes.

Dusting:  Sprinkling with flour or sugar

E IN ENGLISH, CULINARY

Ecossaise:  Scottish style

Eggplant:  Large purple pear shaped vegetable

Eggs a la Goldenrod:  White sauce with chopped whites of eggs poured over toast.  Hard cooked yolks pressed through a sieve and sprinkled on top

Eggs Benedict:  Poached and served with ham with hollandaise sauce on toast or a muffin.

En Casserole:  Food served in the same dish in which it was baked

Enchiladas:  Tortillas covered with sauce of grated cheese, spices

En Chemise:  With their skins.  Usually potatoes

Epigramme:  Boned breast of lamb

Escoffier:  Trade name for bottled sauce  Also name of famous French Chef

F IN ENGLISH, CULINARY

Farce:  stuffing

Farci:  Stuffed

Farina::  The coarsely ground inner portion of hard wheat

Farinaceous:  Consisting of or made of meal or flour

Fermiere, a la:  with discs of carrots, turnips, onions, potatoes, celery, cabbage

Filet:  May be tenderloin of beef, mutton, veal or pork without the bone.  Boned fish are also called filets

Finnan Hadddie:  smoked haddock

Florentine, a la:  with spinach

Foie gras:  fatted goose liver

Fondantes Potatoes: oval shaved, partially cooked by boiling, reshaped in towel and finished in oven.

Fondue:  cheese dish, may also be referred with welsh rabbit

Forcemeat:  chopped meats and seasoning used for stuffing

French lamb chops:  made by scraping the meat and fat from the bones of rib chops a little distance from the end broiled over high heat

Frizzling:  Cooking in small amount of fat until crisp

Fromage:  Cheese

G IN ENGLISH, CULINARY

Garbanzo:  Chick peas, Spanish national dish

Garde Manger:  Cold meat dept. Or person in charge of it

Garnish:  To embellish foods; to decorate, also as referring to food stuff being used to garnish

Garniture:  French for garnish or the one who is garnishing

Gastric:  Cooking term for a mixture of white wine or vinegar, crushed pepper, shallots and spices.

Gateau:  cake

Gaufrette Potatoes:  French fried potatoes in waffle form

Gefuite Fish:  Jewish dish, stuffed fish.  Today is mostly in a dumpling form

Gherkins:  small cucumbers usually a few days old, usually pickled

Giblets:  liver, heart and trimmings from poultry

Glaze:  A semi-transparent or glossy coating, to cover with same

Gnocchi:  light dumplings

Gourmet:  Connoisseur of food and drinks

Gratin, au is sprinkled with cheese or buttered crumbs and baked brown.  

Gruyere:  Swiss type of cheese made in France and in Switzerland

Guava:  Tropical fruit:  Apple or pear shaped, acid sweet flavor.

Gumbo:  Soup, chicken, onions, okra, green peppers and tomatoes

H , I , J  IN ENGLISH, CULINARY

Harche:  hashed or minced

Haricots Verts:  Small green string beans

Hasenpfeffer:  German rabbit stew

Heifer:  a young female cow that has not had a calf

Herb Bouquet:  Mixed herbs used for seasoning

Hongroise, a la.  Prepared in Hungarian way.  Onions, sour cream and paprika.  Garnish:  With red and green peppers, cabbage and leeks.

Hors-oeuvres:  Small relishes or appetizers served as first course of the meal.  

Hush Puppies:  Southern deep fat fried dish of corn meal, baking powder, milk, onion, seasoning

Hydrogenated Fat:  Fat treated with hydrogen to maintain stable consistency

Indian Pudding:  Slow baked dessert of corn meal, milk, brown sugar, eggs, raisins and seasoning

Infusion:  Liquid obtained from steeping a food

Italian Minestrone:  Vegetable soup with a macaroni product and cheese

Johnny Cake:  Bread from yellow corn meal, eggs, milk

Julienne Potatoes:  cut in long slices thinner than for French fries and served very crisp.

Junket:  Brand name of dessert of flavored curdled milk and rennet

Jus:  Usually refers to drippings from meat.  Aka:  Au Jus.

K  L M  IN ENGLISH, CULINARY

Karo:  Corn syrup, light or dark.\Kasha:  Buckwheat groats

Kippered Herring:  Dried or smoked herring.

Kitchen Bouquet:  Trade name for bottled gravy coloring and flavoring.

Kosher:  Meat sold within 48 hrs. After butchering in accordance with prescribed Hebrew religious laws.  Or, style of cooking with dietary restrictions.

Kumquats:  Gold-orange color; small oval citrus fruit

L

Lait:  mILK

Lamb Fries:  Lamb testicles

Langouste Crawfish

Larding:  Strips of salt pork inserted into meat.

Leek:  Small onion like plant.  Seasoning

Legumes:  Vegetables  Also refers to such dried foods as beans, peas and lentils.

Lentil:  Flat seed somewhat like peas.  Used for soups and garnishes.

Lichi Nut:  Chinese, small hard shell dried nut.

Lyonnaise Potatoes:  Sauteed with slices of onions.

M

Mace:  seasoning, Outer shell of nutmeg

Macedoine:  Mixture usually of fruit or vegetables.  Macedoine de fruits:  Fruit salad

Madrilene soup:  Clear consomme with tomato, highly seasoned, served jellied or hot

Maggi:  Brand name for Swiss liquid seasoning

Maitre d\Hotel, a la:  Sauce:  Yellow sauce, Butter Sauce, lemon juice parsley salt, pepper, Butter Mixture of lemon juice, butter parsley, salt pepper

Manhattan clam Chowder:  with tomatoes

Maracschino:  Italian cherry cordial, also cherries

Marengo, a la:  Sauteed chicken with mushrooms, tomatoes, olives and olive oil

Marrow:  Soft tissue from the inside or cavity of bones

Marsala:  Pale golden semi-dry Italian Sherry from Sicily

Masking:  To cover completely usually with a sauce).

Mate:  South American Paraguay tea.

Matelots:  Fish stewed with wine, onions and seasoning

Melba:  Vanilla ice cream, raspberry jelly or sauce and whipped cream served with peach or pear.

Melba Toast:  Very thin white bread baked in oven until brown

Menthe, Crème de:  Peppermint cordial

Melting:  Making liquid by application of heat

Menu:  or Bill of fare.

Meringue:  Paste made of egg whites and sugar Paste made of egg whites and sugar

Meuniere, a la:  Fish:  Dipped in flour, sauteed in butter, served with brown butter and lemon,

sprinkled with parsley

Mignon Filets:  Small tender filets usually from beef tenderloin.

Minced:  Chopped fine

Mincing:  Chopping in less regular parts similar to grinding

Mirepoix:  Mixture of onions, carrots, celery.

Mixing:  Uniting two or more ingredients.

Mongol Soup:  Tomatoes, split peas, Julienne vegetables

Mortadalla:  Italian pork and beef sausage.

Mousse:  Frozen dessert of whipped cream, flavoring and sweetening.  May also be hot or cold buffet food.

Mouton:  Mutton

Mozzarella:  Soft Italian cheese made of milk, shaped in rounds.

Mushroom Sauce:  Brown sauce, fat, flour, stock, sliced mushrooms, seasoning.

N , O , P IN ENGLISH, CULINARY

Night Watch

Narrative Culinary

Navarin:  Stew of mutton with carrots and turnips.

Noir:  black

Nouilles:  German: Noodles:  Narrow strips of dried dough, resembling macaroni, used in soups and garnishes

O

Oeuf:  Egg,

Okra:  Vegetable pods.  Used in soups, gumbos.  Also served as a vegetable.

Ovaltine:  Brand name for a flavored malt and milk powder for milk drinks

Over-run:  Increased volume produced by whipping in air as in ice cream

Oysters, Blue Points:  Name of oysters from certain Atlantic Coast waters.

P

Pain:  Bread

Pan broiling:  Cooking uncovered in a hot skillet, Fat is poured off in cooking

Palm Hearts:  Hearts of young palms, A canned product

Panache:  Several kinds of mixed birds, fruits, vegetable, usually with contrasting colors.

Papays:  Tropical fruit, the juice of which yields an enzyme used as a meat tenderizer

Papillote, Cotelette en:  Cutlet cooked in paper

Paprika:  Dried and powdered or ground ripe fruit of various kinds of peppers.  Used as seasoning and for color

Parboiling:  Partial boiling

Parisienne Potatoes:  Small round scoop, browned

Parmentier, a la:  Soup:  Potato soup

Parmesan:  Hard, sharp cheese grated for soups and toppings.

Parsley:  An herb used largely for garnishing

Pasteurized Milk:  Milk held 140 degrees F. For 30 minutes to check fermentation

Publications

Productions

Pastry Bag:  Cone bag with metal tip as small end, used to decorate cakes

Petit:  small

Pauplette:  Stuffed rolled thin slices of meat braised

Peche:  Peach

Petite Marmite:  A strong consomme with beef, chicken and vegetable.

Petit Dejeuner:  Breakfast

Petits Fours:  small cakes

Petit Pois:  Small green peas

Picnic Ham:  Lower end of hog shoulder

Piece de Resistance:  Main dish

Pilau:  Rice boiled with meat, poultry or fish and spices, also pilaf

Pimiento:  Red sweet Spanish pepper pod

Piquant:  Flavored, highly seasoned

Pistachio Nuts:  Small, pale green, thin hard shell.  Tropical

Plank:  A board made of hard wood.  Also to cook and serve on a board or plank, usually with an elaborate garnish of vegetables

Poaching:  Cooking in water that bubbles lightly.

Poisson:  fish

Poivrade (Sauce):  Pepper sauce

Polonaise, a la:  With rasped bread, beurre noir, hashed hard boiled eggs

Pommes de Terre:  Potatoes, literal translation is apples of the earth

Popovers:  Quick puffed up hot bread of milk and eggs.

Postum:  Lcereal coffee substitute.

Potage:  Soup that is usually thickened

Potaufeu:  Meat broth with vegetables

Potiron:  Pumpkin

Potpourri:  Mixture

Poulet:  Chicken

Portion Control:  Control of size and weight of individual portions

Poulette Sauce:  Allemande with sliced mushrooms and chivces or parsley

Prefabricated:  Refers to meat, and associated products trimmed and cut:  often to specification of purchaser

Pullman Bread:  Sandwich bread

Puree:  Pulp or paste of vegetable or fruit  Thick soup

Q IN ENGLISH, CULINARY

Quahog:  Atlantic Coast  Round Clam

Quenelles:  Dumplings

R IN ENGLISH, CULINARY

Ragout:  Thick savory stew

Raisons:  Dried grapes

Ramekins:  Food baked in shallow baking China or shallow baking dish itself

Rasher of Bacon:  Side portion of back:  3-4 slices

Reduce:  To reduce volume by cooking or simmering

Rendering:  Freeing fat from connective tissues by heat

Rice, Brown:  Rice with bulls on.  Before polishing

Rissole’ simple Browned

Rissoie Potatoes:  Cut into shape of large nut, then browned

Riz:  Rice

Roasting:  Cooking in the oven and very little moisture

Robert Sauce:  Brown sauce, onions, flour, stock, lemon juice, French mustard, white wine

Roe:  Mass of fish eggs.  Roe-:  single fish egg

Romaine:  Long, narrow crisp, leaved Roman lettuce, inner leaves are light in color

Roti:  Roast

Rouge:  Red

Roulade:  Rolled Meat

Roux:  Equal parts of fat and flour used to thicken sauces and gravies

Rusks:  Light Bread  or biscuit, sometimes twice baked

Russian Dressing:  Mayonnaise, lemon juice, chili sauce and Worcestershire sauce and chopped pimientos

S  IN ENGLISH, CULINARY

Security Industry Preferred

Serving T

Specialist, Culinary

Sabayon:  Dessert, egg dish served in glasses, egg yolks, vanilla, sugar, sherry and white wines

Saffron:  Seasoning, deep orange dried part of purple crocus, to color foods

Sage:  Leaves of an herb, for seasoning

Salamander:  A broiler-like stove with heat from above and a shelf below, open front so that dishes can be put on lower shelf for glazing

Salami:  Sausage of pork, beef, red sine, highly seasoned

Salmagundi:  Mixture, usually refers to meat, fish, onions and seasoning

Searing:  Browning surface by intense heat

Sec:  Dry

Semolina:  High gluten flour from durum wheat

Serviette:  Napkin

Shad:  Fish of the herring family

Shallots:  Vegetables of the onion family (Eschalotes-pl)

Shaslik of Lamb:  Brochette of Lamb, Lamb that is seasoned and broiled on a skewer

Shirred Eggs:  Baked in cooking china with butter

Shoestring Potatoes:  Like french fried, but cut very thin

Simmering:  Slow cooking at just below boiling point

Sizzling Steak:  Steak served on aluminum platter which has been heated so that the steak and juices sizzle

Skewering:  To fasten meat or poultry on long pin during cooking

Smorgasbord:  Swedish tidbits or appetizers usually arranged on large table

Smother:  To cook in covered kettle until tender

Soiree:  Evening party

Sole:  Flat white fish, common to Europe, also flat fish from the Pacific coast of the United States

Sommeller:  Wine water

Souffle:   Light puffed baked custard

Souffle Potatoes:  Potato slices puffed up like little pillow

Sous Cloche:  Under bell, usually glass

Soy Sauce:  Made from soy beans, brown, for flavoring Chinese foods

Spanish Rice:  With onions, tomatoes, green peppers

Sparkling Burgundy:  Bright ruby sparkling wine

Split:  A pointed rod to hold meat or poultry for roasting in front of fire

Spumoni:  Fancy Italian ice cream

Squab:  Young pigeon

Steaming:  Cooking in steam

Steeping:  To soak in liquid below boiling point to extract flavor or color

Steer:  A young castrated beef animal

Sterilizing:  Destroying bacteria and microorganisms by boiling water, heat or steam

Stew:  Cooking in water on top of stove

Stirring:  Mixing food in circular motion

Stock:  The liquid in which meat, poultry, fish or vegetables have been cooked

Sub Gum:  Chinese, base of many Chinese dishes, Bamboo shoots, water chestnuts, french mushrooms

Suet:  Hard fat in beef, veal, mutton and lamb

Suisse, a la:  Swiss style

Sweetbreads:  Thymus gland of calf or lamb

Swiss Chard:  Green tender leaf vegetable prepared like spinach

T IN ENGLISH, CULINARY

Tabasco:  Brand name for hot red pepper sauce

Table d’Hote:  Fixed price meal

Tartare Steak:  Raw hamburger steak heavily seasoned

Tasse:  Cup

Tea, Black:  :  India, Java, Ceylon-Leaves are fermented

Tea, Green:  Mostly from Japan, unfermented

Tea, Oolong: Semi fermented

Tea, Orange Pekoe:  Pekoe refers to downy appearance of underside and ends of leaf buds

Terrine:  Forcemeat and stuffing molded in earthenware jar, served cold

Tete:  Head

Thyme:  An herb for flavoring

Timbale:  Baked mold

Tortillas:  Mexican flapjack or griddle cake made from corn

Tripe:  Beef stomach

Truffles:  Fungus like mushrooms grown under ground:  a seasoning and garnish

Try Out:  To cook fat until oil is out ( as in making, lard, Render

Turkish Coffee:  Cafe turque, strong, sweet coffee, made of equal amounts of pulverized coffee and sugar

Tutti Frutti:  Mixture of fruit as in ice cream

U, V  IN ENGLISH, CULINARY

Veteran Owned

Veterans, Serving First

Veal Birds:  Thin slice of veal rolled around seasoned stuffing.  May be stewed or cooked in covered casserole

Vermicelli:  Long thin threads of pasta, like spaghetti

Vert:  Green

Viande:  Meat

Vin:  Wine

Volauvent:  Case made of puff pastry in which meat or poultry is served, usually covered with a crust lid

Vitamins:  Growth producing, health protective elements of food.

W, X,Y,Z  IN ENGLISH, CULINARY

Washington Pie:  Cake with raspberry or loganberry jam between layers

Waldorf  Salad:  Celery, apples, nuts, whipped cream and mayonnaise

World War

Waterless Cooker:  Cooking utensils of heavy metal in which foods are cooked in their own juices

Welsh Rabbit:  Cooked Cheese butter, beer eggs flavored with Worcestershire sauce and spices, French,

Fondue a l’Angllaise.

Weapons Handling

Whipping:  Rapid beating to increase volume of mixing air

Wild Rice:  Northern watergrass seed, served with game, not a true rice

Wan Tan:  Stuffed noodle paste with Chinese soup, chicken or pork

Yams:  Much like sweet potatoes, from the southern United States and West Indies

Yorkshire Pudding:  Paste of flour, milk and salt, baked and served with roast beef

Yankee Pot Roast:

Yellow Turnips, mashed:  

Yellow  Vegetables

Yoghurt

Zucchini:  Italian squash

Zwieback:  Hard crispy German biscuit, twice toasted