Glossary of Terms

a la - The style of, such as - a la Francaise (The style of the French).

a la Bourgeoise - The style of the family (family style).

a la Broche - Cooked on a skewer over a flame. See Brochette.

a la Carte - Each menu item is priced separately - Foods prepared to order.

a la King - A Bechemel sauce containing mushrooms, green peppers, and red peppers or pimentos.

a la Mode - Refers to ice cream on top of pie.

a la Provencale - Dishes prepared with garlic and olive oil. See Provencale.

a la Russe - The Russian way.

Allumette Potatoes - Potatoes cut like large match sticks.

Amandine - Prepared with or garnished with almonds.

Aspic - (English) Clear meat, poultry, or fish jelly.

au Gratin - To top food with cheese or bread crumbs, then baked.

au Jus - Served with natural juices.

au Lait - With milk.

au Naturel - Food that are plainly cooked.

Bain Marie - Steam table or double boiler insert.

Bard - To wrap meat with bacon or salt pork.

Bearnaise - Sauce derived from Hollandaise, with a tarragon reduction added.

Bechamel - A rich cream sauce made from cream and a roux, with an onion pique.

Canape - An appetizer prepared on a base such as toast or crackers.

Chaud - Hot.

Coddling - Cooking just below the boiling point; such as Coddled Eggs.

Coquille - Shell.

Crepe - Thin pancakes.

Deglaze - To add liquid such as wine, stock, or water to the bottom of a pan to dissolve the carmelized drippings so that they may be added to a sauce, for added flavor.

Demi - ( French) Half.

Diable - Devilled.

Dredging - To coat with dry ingredients such as flour or bread crumbs.

Dusting - To sprinkle with sugar or flour.

Ecossaise - The way of the Scottish.

Espagnole - A mother sauce. Basic brown sauce.

Farce - Forcemeat or Stuffing.

Farci - Stuffed.

Farina - Inner portion of coarsely ground hard wheat.

Garnish - To decorate. Also referring to the food used to decorate.

Garniture - French for garnish.

Gaufres - Wafers.

Giblets - The trimmings from poultry such as the liver, heart, etc..

Gnocchi - Italian dumpling.

Haricots Verts - Tiny green string beans.

Herb Bouquet - A mixture of tied herms used for seasoning in soups, sauces, and stocks.

Hor d'oeuvre - ( ohr-duh-vr ) Petite appetizers or relishes. Serve as the first course of the meal.

Infusion - Liquid derived from steeping herbs, spices, etc..

Julienne - A cut of meat, poultry, or vegetables which is 1/8 x 1/8 x 1 1/2 inches long.

Jus - Usually refers to the natural juice from meat. See au Jus.

Karo - Light or dark corn Syrup.

Kasha - Buckwheat grouts.

Kippered Herring - Smoked or dried herring.

Kitchen Bouquet - A trade name a bottled sauce flavor and color enhancer.

Lait - Milk.

Langouste - (lahn-goost) Crawfish.

Larding - Salt pork strips inserted into meat with a special needle. Used to add flavor and moisture to meat.

Lardons - Juienne of bacon. Strips of salt pork used for larding.

Leek - Small onion like plant, used as an aromatic seasoning or vegetable.

Legumes - Dried beans, peas, lentils and such.

Liaison - A binding agent made up of egg yolks and cream, used for thickening soups and sauces.

Mace - The outer shell of nutmeg (seasoning).

Maitre d'Hotel, a la - A yellow butter sauce consisting of lemon juice, parsley, salt, pepper, and drawn butter. Butter - Same as theother but with whole butter.

Maraschino - An Italian cherry cordial. Also cherries.

Marsala - Semi-dry, pale golden, Italian wine from Sicily.

Menthe - Mint.

Navarin - Lamb stew with root vegetables, cut green beans, tomatoes, and peas.

Nouilles - Noodles.

O'Brien - With diced pimiento and green pepper

Oeuf - Egg.

Okra - A vegetable pod used mainly in gumbos, but also other soups, and served as a vegetable.

Pan Broiling - To cook in an uncovered skillet where the fat is poured off during cooking.

Papillote - Cooked in foil or parchment paper to seal in flavor, then served and cut open at table.

Parboiling - To cook partially by boiling for a short period of time.

Quahaug - Alantic Coast clam.

Quenelle - A poached dumpling (oval), usually made of veal or chicken.

Ragout - Stew.

Ramekin - Small shallow baking dish. The foods cooked in these are also served in them.

Rasher - Thin slice of bacon or a portion consisting of 3 slices of bacon.

Sabayon - A sauce resembling custard, mainly used for puddings or vanilla ice cream. Sabayon is made of wine, sugar, and egg yolks.

Sachet bag - Cloth bag filled with select herbs used to season soups or stocks.

Salamander - A small broiler used to brown or gratin foods.

Tripe - The edible lining of stomach (beef).

Truss - To bind poultry for roasting with string or skewers.

Veloute - A sauce made with veal stock, cream, and tightened with a white roux.

Vert - Green.

Viande - Meat.

Waldorf Salad - A salad made with apples, celery, nuts, whip cream, and mayonnaise on a bed of lettuce.

Ximenia - A small plant found in hot climates in which there fruits are known as mountain plums or wild limes.

Yorkshire pudding - A batter made with flour, eggs, salt, and milk that is baked with standing rib roast (prime rib).

Zest - Citrus rind.