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  • +5

    Gourmet Glossary: "A"

    Gourmet Glossary: "A"
    Acetic Acid The acid in vinegar that comes from a second fermentation of beer, wine or cider. Acidulated Water Water to which lemon juice or wine vinegar is added, used to stop peeled vegetables from discoloring. Agar-Agar A seaweed based vegetarian alternative to gelatin, used as a stabilizer or thickener. Albumen Egg white. *Allspice* A spice, berry used as a flavoring. ...
    Rated: +5
  • +3

    Gourmet Glossary: "B"

    Gourmet Glossary: "B"
    Bain-Marie A shallow hot water bath into which another container is placed to cook. Used to distribute heat evenly and prevent scorching. Also used to keep food warm without boiling or over-cooking. Baking Powder A raising agent that reacts to produce carbon dioxide which expands during baking to ensure that cakes and breads rise. Balsamic Vinegar Dark brown vinegar from Italy, ...
    Rated: +3
  • +4

    Gourmet Glossary: "C"

    Gourmet Glossary: "C"
    *Caerphilly* A mild, crumbly, moist, and slightly sour cows' milk cheese. *Calvados* A spirit made from distilled cider, in France. *Canapés* Small savory appetizers served with drinks. *Cape Gooseberries* A small round fruit. *Capers* Small pickled flower buds used as a flavoring. *Capon* A castrated cockerel, no longer legal in many countries. *Capsicum* Generic name for the pepper family . *Caramelize* ...
    Rated: +4
  • +1

    Gourmet Glossary: "G"

    Gourmet Glossary: "G"
    *Galangal* A member of the ginger family, used in a similar manner. *Gammon* Cured whole leg of pork, served hot. *Garam Masala* A mixture of spices used in Indian dishes. *Garlic* A pungent member of the onion family used as a flavouring. *Garlic Salt* A mixture of salt and ground dehydrated garlic powder. *Gelatin* A setting agent, derived from animals, available ...
    Rated: +1
  • +1

    Gourmet Glossary: "H"

    Gourmet Glossary: "H"
    *Haddock* White sea fish, with flaky flesh, also available smoked. *Haggis* A traditional Scottish dish of a sheep’s stomach stuffed with oatmeal, offal, suet and seasonings. *Hake* White sea fish. *Halibut* Flat sea fish with firm white flesh. *Hazelnut* A hard-shelled nut with an oval or round kernel, high in fibre. Also known as cob nut. *Heavy cream* The American term ...
    Rated: +1
  • +1

    Gourmet Glossary: "I"

    Gourmet Glossary: "I"
    *Icing Sugar* Granulated sugar that has been milled to produce a very fine powder. *Infuse* To extract flavors from herbs, spices, tea or coffee using boiling water and allowing to stand or cool. *Irish Coffee* Black coffee with sugar and Irish whiskey, topped with fresh cream. "A":/training/92-gourmet-glossary-a | "B":/training/93-gourmet-glossary-b | "C":/training/94-gourmet-glossary-c | "D":/training/95-gourmet-glossary-d | "E":/training/96-gourmet-glossary-e | "F":/training/97-gourmet-glossary-f | "G":/training/98-gourmet-glossary-g | "H":/training/99-gourmet-glossary-h ...
    Rated: +1
  • +1

    Gourmet Glossary: "J"

    Gourmet Glossary: "J"
    *Jerusalem Artichoke* A vegetable of the sunflower family, the tubers that are eaten. *Julienne* To cut into matchstick shaped pieces. *Juniper Berries* Spicy berries used as a flavoring. *Jus* The unthickened juices from roast meat "A":/training/92-gourmet-glossary-a | "B":/training/93-gourmet-glossary-b | "C":/training/94-gourmet-glossary-c | "D":/training/95-gourmet-glossary-d | "E":/training/96-gourmet-glossary-e | "F":/training/97-gourmet-glossary-f | "G":/training/98-gourmet-glossary-g | "H":/training/99-gourmet-glossary-h | "I":/training/100-gourmet-glossary-i | "J":/training/101-gourmet-glossary-j | "K":/training/102-gourmet-glossary-k | "L":/training/103-gourmet-glossary-l | "M":/training/104-gourmet-glossary-m | ...
    Rated: +1
  • +1

    Gourmet Glossary: "K"

    Gourmet Glossary: "K"
    *Kedgeree* A British traditional breakfast dish, originally from India. *Ketchup* An often preserved sauce, the most common being tomato and mushroom. *Kirsch* A liqueur distilled from cherries, used as a flavoring. *Knead* To work and stretch dough to make smoother, more elastic, or to add additional ingredients. *Kohlrabi* A vegetable of the cabbage family. *Kumquat* Small citrus fruit that can be ...
    Rated: +1
  • +1

    Gourmet Glossary: "L"

    Gourmet Glossary: "L"
    *Langoustine* Also known as Norway lobster or scampi. *Lard* Rendered and clarified, white pork fat, used for cooking. *Larding* Threading small strips of fat (lardons) into the surface of meat to prevent it drying out whilst roasting. Anchovies are sometimes used to add flav*r. *Lardons* Small, chunks or strips of bacon or pork fat, (smoked or unsmoked) used to flavor dishes. ...
    Rated: +1
  • +2

    Gourmet Glossary: "M"

    Gourmet Glossary: "M"
    *Macadamia* A nut that is native to Australia, with a white kernel. *Macaroon* A small almond flavored biscuit or cake. *Mace* A spice, used as flavoring. *Macerate* To soak raw, dried or preserved fruit or vegetables in liquid to soften or absorb the flavor of the liquid. *Mackerel* An oily sea fish with a firm flesh. *Madeira* A fortified wine often ...
    Rated: +2
  • +1

    Gourmet Glossary: "N"

    Gourmet Glossary: "N"
    *Nasturtium* A plant whose yellow/orange flowers can be used as an ingredient or garnish in salads. *Navarin* A French lamb or mutton with potatoes and vegetable stew. *Nibbed Almonds* Skinned almonds cut into small pieces shaped like nibs. *Noisette* 1. A small round steak of rib or loin of lamb or mutton. 2. Beurre noisette: butter heated until it turns nut ...
    Rated: +1
  • +2

    Gourmet Glossary: "O"

    Gourmet Glossary: "O"
    *Offal* The internal parts of an animal including brain, heart, kidney, liver, tongue and tripe. *Olive* The small oval fruit of the olive tree, early olives are green, mature olives are black. It's rich oil is used for frying, marinades, dressings and baking. *Okra* A vegetable also called ‘ladies’ fingers’ a long green pod, full of seeds. *Organic* Food produced without ...
    Rated: +2
  • +1

    Gourmet Glossary: "P"

    Gourmet Glossary: "P"
    *Pancakes* Thin, flat batter cakes made by shallow fried on both sides. Also known as crêpes. *Papaya* A fruit with green skin, with an aromatic, orange flesh. Also called a paw paw. *en Papillote* A dish cooked in a parcel (paper) to protect food from heat and keep in the flavor and aroma. *Paprika* A ground red pepper, used as a ...
    Rated: +1
  • +1

    Gourmet Glossary: "Q"

    Gourmet Glossary: "Q"
    *Quenelle* A round or oval dumpling of minced meat or fish usually poached in stock. *Quiche* An open tart or flan with a savory filling. *Quince* A fruit which when ripe is aromatic, often used to made preserves. "A":/training/92-gourmet-glossary-a | "B":/training/93-gourmet-glossary-b | "C":/training/94-gourmet-glossary-c | "D":/training/95-gourmet-glossary-d | "E":/training/96-gourmet-glossary-e | "F":/training/97-gourmet-glossary-f | "G":/training/98-gourmet-glossary-g | "H":/training/99-gourmet-glossary-h | "I":/training/100-gourmet-glossary-i | "J":/training/101-gourmet-glossary-j | "K":/training/102-gourmet-glossary-k | "L":/training/103-gourmet-glossary-l ...
    Rated: +1
  • +2

    Gourmet Glossary: "R"

    Gourmet Glossary: "R"
    *Radicchio* A crisp bitter, peppery variety of chicory. *Ragout* A stew of meat, poultry or fish. *Raised Pie* A pie made with hot water crust pastry. *Ramekin* A small china or earthenware dish. *Ratafia Biscuits* An almond flavored biscuit. *Ratatouille* A vegetable stew with herbs. *Reduce* To thicken, concentrate or lessen the volume of a liquid by boiling rapidly to remove ...
    Rated: +2
  • +1

    Gourmet Glossary: "W"

    Gourmet Glossary: "W"
    *Walnut* A rain shaped nut, used in sweet and savory dishes. *Whelk* A marine snail. *Whey* The liquid part of curdled milk. *Whipping Cream* Cream with a fat content over 35%. *White Sauce* A basic bland smooth, thickened sauce used basis of many other sauces. *Whiting* A white sea fish, a member of the cod family. *Worcestershire Sauce* A spicy dark ...
    Rated: +1
  • +1

    Gourmet Glossary: "X"

    Gourmet Glossary: "X"
    *Xavier* A soup or consommé thickened with arrowroot or rice flour. "A":/training/92-gourmet-glossary-a | "B":/training/93-gourmet-glossary-b | "C":/training/94-gourmet-glossary-c | "D":/training/95-gourmet-glossary-d | "E":/training/96-gourmet-glossary-e | "F":/training/97-gourmet-glossary-f | "G":/training/98-gourmet-glossary-g | "H":/training/99-gourmet-glossary-h | "I":/training/100-gourmet-glossary-i | "J":/training/101-gourmet-glossary-j | "K":/training/102-gourmet-glossary-k | "L":/training/103-gourmet-glossary-l | "M":/training/104-gourmet-glossary-m | "N":/training/105-gourmet-glossary-n | "O":/training/106-gourmet-glossary-o | "P":/training/107-gourmet-glossary-p | "Q":/training/108-gourmet-glossary-q | "R":/training/109-gourmet-glossary-r | "S":/training/110-gourmet-glossary-s | "T":/training/111-gourmet-glossary-t | "U":/training/112-gourmet-glossary-u | "V":/training/113-gourmet-glossary-v | "W":/training/114-gourmet-glossary-w | "X":/training/115-gourmet-glossary-x | "Y":/training/116-gourmet-glossary-y | ...
    Rated: +1
  • +1

    Gourmet Glossary: "Y"

    Gourmet Glossary: "Y"
    *Yam* The round or elongated edible tuber with a number of varieties. *Yeast* A raising agent. Yeast is a fungus (saccharomyces cerevisae) which ferments sugars to produce carbon dioxide, which leavens flour mixtures. "A":/training/92-gourmet-glossary-a | "B":/training/93-gourmet-glossary-b | "C":/training/94-gourmet-glossary-c | "D":/training/95-gourmet-glossary-d | "E":/training/96-gourmet-glossary-e | "F":/training/97-gourmet-glossary-f | "G":/training/98-gourmet-glossary-g | "H":/training/99-gourmet-glossary-h | "I":/training/100-gourmet-glossary-i | "J":/training/101-gourmet-glossary-j | "K":/training/102-gourmet-glossary-k | "L":/training/103-gourmet-glossary-l | "M":/training/104-gourmet-glossary-m | "N":/training/105-gourmet-glossary-n | ...
    Rated: +1
  • +1

    Gourmet Glossary: "Z"

    Gourmet Glossary: "Z"
    *Zander* A large fresh-water fish with firm flesh. *Zest* The outermost, colored, glossy film of the rind of an orange, lemon or lime. *Zucchini* The Italian and American name for courgette. "A":/training/92-gourmet-glossary-a | "B":/training/93-gourmet-glossary-b | "C":/training/94-gourmet-glossary-c | "D":/training/95-gourmet-glossary-d | "E":/training/96-gourmet-glossary-e | "F":/training/97-gourmet-glossary-f | "G":/training/98-gourmet-glossary-g | "H":/training/99-gourmet-glossary-h | "I":/training/100-gourmet-glossary-i | "J":/training/101-gourmet-glossary-j | "K":/training/102-gourmet-glossary-k | "L":/training/103-gourmet-glossary-l | "M":/training/104-gourmet-glossary-m | "N":/training/105-gourmet-glossary-n | "O":/training/106-gourmet-glossary-o | ...
    Rated: +1
  • +7

    Kitchen Jargon Glossary

    Kitchen Jargon Glossary
    (number)-top A table with a certain number of customers at it. A table of 4 is a "four top". -off Suffix added to certain words related to applying heat to food (i.e. bake, cook, saute, grill, brown, sear) for no good reason. e.g. "Brown off that meat when you're done with the veg, ok?" 86 The kitchen is no longer able ...
    Rated: +7