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List of Terms |
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| Forcemeat: Chopped meats and seasoning used for stuffing. |
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| Fricassee: French. Pieces of poultry, veal or lamb seared without browning and cooked as a white stew. |
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| Fumet: French. A flavorful stock, usually refered to fish stock. |
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| Galatine: French. Boned, stuffed and poached poultry, game or meat that is rolled, pressed, covered with chaud-froid and aspic and sliced. |
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| Gaspacho: A Spanish cold soup made of pureed raw vegtables. |
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| Gateau: French for cake. |
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| Genoise: A French sponge cake. |
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| Glace de viande: Meat glace; a reduction of brown stock to a jelly-like consistency. |
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| Glace: French for ice cream. |
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| Gnocchi: Italian. Dumpling made of potatoes, semolina or chou paste. |
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| Granite: Coarse, crystalline frozen dessert made of water, sugar and fruit juice or other flavoring. |
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| Hollanndaise: A sauce of butter, egg yolks and a reduction of pepper corns, vinegar and shallots, seasoned with lemon juice. |
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| Hors D'oeuvre: Small portion of food served as a first course of a meal. An appetizer. Served hot or cold. |
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| Jus: French. Juice; usually refers to juices from meat after roasting. |
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| Kebab: Small cubes of meat roasted on a skewer. |
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| Lard: The fat of hogs that has been melted, clarified and hardened; used for frying or as a shortening. |
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| Lardon: French. Strip of salt pork used for larding and as a garnish. Also julienne of bacon. |
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| Pomme de tarre: French for potatoe, translation; apple of the ground. |
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| Poulet: French for chicken |
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| Prosciutto: Italian for ham cured in a salt brine and air dried. |
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| Riz: French for rice |
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| Saffron: a seasoning. The dried, deep orange colored stigmas of a purple crocus. Used in many national dishes. Saffron is extremely expensive. |
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| Scampi: A kind of shell fish similar to large shrimp. |
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| Semolina: A hard, high protein flour often used for the best quality pasta products. |
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| Shallot: A small onion like vegtable allied to the garlic bulb; has a fairly strong onion flavor. |
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| Sweetbreads: The thymus gland of calves and lambs; also an offal. |
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| Tortule: French for turtle. |
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| Truffle: A black, brown or white fugus somewhat simular to a mushroom, grown mainly in France and used as seasoning and garnish. |
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| Vin: French for wine. |
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| Yam: A tuber, much like a sweet potatoe, from the southern United States, West Indies, South America nad tropical countries. |
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