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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
  • +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
  • +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
  • +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
  • +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: "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: "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: "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: "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: "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
  • +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: "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: "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: "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
  • +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: "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: "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: "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