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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: "D"

    Gourmet Glossary: "D"
    *Dandelion* Wild and cultivated leaves used in salads. *Dariole* A small cylindrical mold. *Date* The stoned fruit of the palm tree. *Daube* A method of braising meat, vegetables or fish. *Dauphinoise* A slow baked dish containing cream and garlic. *Deglaze* To heat wine or other liquid with remaining cooking juices and sediment left in pan after roasting to make a sauce. ...
    Rated: +1
  • +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
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    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
  • +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
  • +2

    Culinary Glossary: "S"

    Culinary Glossary: "S"
    *Saddle* The undivided loin from a meat carcass. *Saffron* An expensive spice derived from the stamens of the crocus, used as a flavoring and to give a yellow color. *Sage* A aromatic herb used for flavoring. *Sago* A starch made from the pith of the sago palm. *Salamander* A commercial grill which can be heated to very high temperatures. *Salami* A ...
    Rated: +2
  • +1

    Gourmet Glossary: "T"

    Gourmet Glossary: "T"
    *Tabasco Sauce* A hot, spicy sauce made from vinegar and red chili peppers. *Tagine* An earthenware dish with a conical shaped lid. Also known as a tajine. *Tamarillo* An oval, red, tropical fruit. *Tamarind* A spice made from the pressed pulp of tamarind pods. *Tangerine* A small orange citrus fruit. Mandarins and satsumas are varieties of tangerine. *Tarragon* A herb, often ...
    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