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    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 | ...
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    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 ...
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    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. ...
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    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
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    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 | ...
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    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 | ...
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  • +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