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Glossary


Braise


This method of cooking is often used to brown vegetables or meat in butter or oil, then cooking them slowly in a small amount of liquid afterwards



 
A la carte
Acetic acid
Acidulated water
Aerate
Aioli
Albumen
All-purpose flour
Allspice
Allumette
Amaretti
Amontillado
Anchovy
Andouli sausage
Angelica
Anise
Aperitif
Arborio rice
Arbroath Smokie
Arrowroot
Artichoke
Asafoetida
Au Gratin
Aubergine
 
Bacalao
Bain-Marie
Baking powder
Balsamic vinegar
Bap
Barbary Duck
Bard
Basmati Rice
Bass
Baste
Batonnet
Bay boletes
Bay leaf
Bearnaise sauce
Bechamel sauce
Beignet
Bias
Blanch
Blend
Blitz
Boil
Bone
Braise
Brine
Brioche
Broil
Brunoise
Brush
Bulghur wheat
Buttermilk
 
Caerphilly
Calvados
Canape
Canel
Cape Gooseberries
Capers
Caramelize
Carbonara
Cardamom
Cardoon
Carob
Casserole
Castor sugar
Caul fat
Caviar
Cavolo negro
Cayenne pepper
Celeriac
Celery seeds
Chantilly cream
Charcuterie
Charlotte
Chevre
Chiffonade
Chinois
Chipolata
Chop
Choux pastry
Chowder
Chuck
Chump
Chutney
Cilantro
Cinnamon
Clarify
Cleaver
Cloves
Cod
Colander
Collar
Compote
Concass
Consomme
Cordial
Coriander
Cornbread
Coulis
Court-bouillon
Couscous
Cream of tartar
Crepe
Croquette
Croutons
Crudites
Cure
Curry Powder
Custard
 
Dashi
Daube
Dauphinoise
Day-old bread
Deep fry
Deglaze
Degorge
Demerara Sugar
Demi-glace sauce
Dessicated coconut
Devein
Devil
Dice
Dory
Double cream
Dover sole
Dredge
Drippings
Dropping consistency
Dry
Dutch oven
Duxelles
 
Eggplant
Eggwash
Emulsify
Entrecote
Escalope
Essence
Extract
 
Fennel
Fenugreek
Feta cheese
Fillet
Filo pastry
Fines herbes
Fish kettle
Flambé
Flan
Florentine
Florets
Foie gras
Fold
Fondant
Fool
Forcemeat
French dressing
Fricassee
Fritter
Fromage frais
Fry
Fumé
Fumet
 
Galantine
Gammon
Ganache
Garam Masala
Garlic salt
Gazpacho
Gelatine
Glaze
Glucose
Gluten
Gorgonzola
Gram flour
Granadilla
Granita
Granulated sugar
Grate
Gratin
Gravy
Griddle
Grill
Grind
Gumbo
Gyro
 
Haddock
Half-and-half
Halibut
Hard-ball stage
Haricot vert
Heavy cream
Herbes de Provence
Herring
Hollandaise
Homogenize
Horseradish
Hull
Hummus
Hyssop
 
Icing sugar
Infuse
Italian parsley
 
Jambalaya
Joint
Julienne
Jus
 
Kaasdoop
Kebab
Ketchup
Kirsch
Knead
Korma or kurma
Kumquat
 
Lactose
Ladyfinger
Lait
Lard
Larding
Lardons
Leavening
Leek
Lemon balm
Lemon grass
Liaison
Lights
Lime
Line
Lobster
Loin
Lox
Lychee
Lyonnaise
 
Macadamia
Macaroni
Macaroon
Macerate
Mackerel
Madeira
Madeleine
Mandoline
Mantou
Maple syrup
Marinate
Mariniere
Marjoram
Marmite
Marsala
Masala
Mascarpone
Mash
Mince
Mirepoix
Miso
Mount
 
Nacho
Nap
Nasi goreng
Noisette
Nougat
Nuoc cham
Nutmeg
 
Oat bran
Oatmeal
Offal
Okra
Olive
Olive oil
Open faced
Oregano
Organic
Oyster mushroom
 
Pad Thai
Paella
Palm oil
Paprika
Paprika Dulce
Paprika Picante
Parboil
Pare
Parmesan
Parsley
Passata
Paté
Pectin
Peel
Pestle and mortar
Poach
Polenta
Pot roast
Pound
Praline
Proof
Purée
 
Quadrettini
Quadriller
Quench
Quenelle
Quesadilla
Quiche
Quince
Quinoa
 
Raclette
Ragout
Ragu
Raised pie
Raisin
Ramekin
Ramen
Ratatouille
Reconstitute
Reduce
Relax
Render
Rennet
Rice
Roast
Roux
 
Saccharin
Saddle
Saffron
Sage
Sago
Saint-Honoré
Salami
Salsa
Sangria
Sauté
Scald
Scale
Scallop
Scone
Score
Scrag
Sear
Season
Seed
Semolina
Shortbread
Shred
Shuck
Sieve
Sift
Simmer
Skewer
Skim
Skin
Sliver
Smoke
Soft-ball stage
Steam
Supreme
Sweat
 
Tamarind
Tangerine
Tangine
Tarragon
Tartare
Tarte Tatin
Temper
Tenderize
Thickening
Thyme
Timbale
Tofu
Tourne Knife
Tripe
Truffle
Truss
Turmeric
 
Ugli fruit
Unleavened
Unmold
Unsalted butter
Upside-down cake
 
Vandyke
Vanilla pod
Veal
Vegetable shortening
Verjus
Vinaigrette
 
Watercress
Wax paper
Whey
Whipping cream
Whisk
Worcestershire sauce
 
Xanthan gum
Xavier
XXX or XXXX
 
Yakitori
Yam
Yeast
 
Zest
Ziti
Zucchini
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