Recipes & Skills >> Browse Articles

Browse Gourmet Glossary Articles

  • +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
  • +1

    Gourmet Glossary: "E"

    Gourmet Glossary: "E"
    *Eau de Framboise* Raspberry brandy. *Eggplant* American name for aubergine. *Eggwash* Beaten egg and milk, used to glaze pastry or bread. *Emulsify* To combine fats with vinegar or citric juice into a smooth, stable mixture. *Entrecôte* A sirloin beef fillet steak. *Escalope* A thin slice of meat, often fried in breadcrumbs. *Essence or extract* Concentrated aromatic extract from the such as ...
    Rated: +1
  • +1

    Gourmet Glossary: "F"

    Gourmet Glossary: "F"
    *Fava Beans* Fresh or dried broad beans. *Fennel* There are two main uses for this aromatic plant as vegetable and as a herb. *Fenugreek* Aromatic seeds used as a flavoring. *Feta cheese* A creamy white Greek cheese made from ewe’s and cow’s milk and kept in brine to give a salty flavor. *Fillet* A boned, lean cut of meat, fish or ...
    Rated: +1
  • +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: "U"

    Gourmet Glossary: "U"
    *Ugli Fruit* A hybrid of grapefruit, orange and tangerine. *Unleavened Bread* Bread without leavening or yeast. *Unmold* To remove a cake, jelly, dessert or savory dish from a cooking container or mold, whilst retaining its shape. "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: "V"

    Gourmet Glossary: "V"
    *Vanilla Pod* The fragrant dried pods of the vanilla orchid, used as a flavoring. *Vegetable Shortening* The vegetarian alternative to lard. *Verjus* A sour grape juice used in cooking. *Vinaigrette* A cold sauce made from a mixture of vinegar, oil, pepper, salt and flavorings used to dress green salads. *Vodka* A clear spirit distilled from grain. *Vol-au-vent* A puff pastry case ...
    Rated: +1
  • +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