A
A la carte: A culinary term for menu dishes prepered or cooked to order andpriced individually
A la minute: A culinary term for menu dishes prepered or cooked to order.
A loa mode:A culinary term for an oven braised primal of beef,eg.topside.
Abats: A culinary term for offal, eg.hearts,liver,kidneys etc.
Abattoir:Term used for the procesingplace where animals are slaughtered fo human concuption.
Ageing meat:The natural tenderesing process in which natural occuring enzymes breakdown the
muscle fibres.
Aiguillettes: A culinary term for meatcut into fine strips.
Aillarde:A cold sauce made of chopped basil,garlic,oil and tomato.
Aiol:Garlic infused mayonnaise.Spanish version is also written Ali-oli.
Allspice:A reddish brown peppercorn berry also know as pimento with a flavour and scent blend of
cinnamo,cloves and nutmeg.
Anglaise: A classical beef garnish of chipped potatoes,streaky bacon and presleybutter or horseradish
cream.
Anglaise: A culinary term for cooking beef with onions,eg.corned silverside and servedin a cream
mustard or horseradish sauce.
Antipasto:Italian term for the first course before a meal,usually denoting hor d`oeuvre or appetiser .
Appetiser: Light and the teasty foods served before a meal to simulate the appetite, eg. beef
savouries.These may be hot hot or cold plated,orserved as finger food.
Aromates: A culinary term for aromatic herbs and spices used in cooking, eg. in braised beef dishes.
Aspic:A savoury clear jelly made from beef bones which mainly used for decorative larder work.
Assaisonner:A culinary term meaning to season the food.
Au bleu: A culinary term meaning the degree of doneness, very rare and underdone.
Au gratin: A culinary term to sprinkle with cheese or breadcrumbs and brown under a grill or in the
even.
Au Poivre:A classical sauce for a peppercorn and brandy Jus-lie finished with cream.
B
Bain- marie: A culinary term for a container of water to keep foods hot without fear of burning, or a
shallow container of water for cooking foods in order to prevent them burning , or a deep, narrow
container for storing hot sauce , soups and gravies.
Balsamic vinegar: An Italian vinegar dark in colour with a unique, pungent, sweet flavour. Aged in
special barrels of various woods over a period of years.
Barbecue: To cook with dry radiant heat over hot coals created by the burning of hardwoods.
Baron of beef: Term for doublle striploin and area of a full carcase. Sometimes used for large buffets
carveries.
Beef tea: A beef drink made by simmering lean minced beef in water, strain, remove fat and serve
stock.
Beef Wellington: A classical dish of a seared tenderloin of beef placed on a bed of mushroom duxelle
wrapped in puff pastry and baked.
Bernaise: A classical meat garnish of Chateau potatoes and bernaise sauce.
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Bernaise sauce: A classical emulsion sauce similar to hollandai8se made with egg yolks, butter and
spiced with tarragon and chervil.
Beurre manie: A culinary mixture of equal quantities of flour and butter used in small pieces to
thicken sauce.
Blanquette: A classical white stew cooked in stock from which the sauce is made, eg. a blanquette of
veal.
Bordelaise: A classical red wine and demi glace sauce mounted with marrow butter and served with
poached bone marrow.
Bouillon: A culinary term for a reduced, unclarifled beef bone stock.
Boulangere: A classical meat garnish of potatoes cooked with onion and stock.
Bouquet garni: A culinary term for abunch of herbs including parsley, thyme,and a bay leaf, tied
inside pieces of leek or celery. Used for flvouring beef stocks, soups and sauces.
Bouquetiere: A classical meat garnish of artichoke bottoms, carrots, turnips, peas, beans, cauliflower,
Chateau potatoes and Jus-lie.
Bourguignonne: Means to be prepared in the style of Burgundy, a famous cooking regio0n in France.
Refers to meat cooked in red wine, usually garnished with glazed button mushrooms, lardons and
onions.
Breseola: A style of Italian air dried beef cured with salt and herbs. Sometimes presoaked in red
wine.
Brochette: A culinary term for a skewer to place meat and vegetables on for grilling.
Broth: A culinary term for a flavourful, aromatic liquid made by simmering water or stock with meat,
vegetables, spices, and herbs.
Brunoise: A culinary term for cutting vegetables or meat into small dice. Mainly used in beef soups.
C
Calorie: Unit of energy to denote nutritional values of food now called a kilocalorie, which is the
amount of heat need to raise the temperature of 1 kgof water by 1’ C (34’F)
Canapes: A culinary term for small bite sized savoury toasts, biscuits, etc, with various items on top
served as appetisers before a meal.
Chateaubriand: A culinary term for the head piece of the beef tenderloin. Also known as the butt
tenderloin or butt fillet.
Chaudfroid: A classical white or brown sauce containing aspic jelly or gelatine for use in cold larder
preparations and buffet presentations.
Chausson: A culinary term for a turnover style pie made from pastry and filled with a savoury filling.
Chiffonade: A culinary term for finely shredded leaf vegetables or herbs for use as a garnish in soups,
sauces, salads.
Chinois: A culinary term for a conical strainer used in straining foods.
Clarify: A culinary term for making foods clear, eg. stocks, jelly and fat.
Cocotte: A culinary term for a small earthenware dish made for the dual purpose of cooking and
serving.
Concassee: Coarsely chopped, eg. parsley, tomatoes.
Confit: A culinary term for preserved or cooked in sugar or with fat.
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Consomme: A classical basic clear soup. Quality stock is clarified using a mixture of ground meat, egg
whites, vegetables and other ingredients that traps the impurities to make it clear.
Cook out: A culinary term for the process of cooking the flour in a roux, soup, sauce.
Cook- chill: A system of strict hygienic meal production in which food is prepared, cooked and chilled
rapidly. Portions are stored and transported at belowe 3’C( 37’F) for use within 3-5 days.
Cook- freeze: A system of strict hygienic meal production in food is prepared, cooked or raw, and
blast frozen. It only baking or heating prior to service.
Cordon: A culinary term for a thread or thin line of sauce.
Cordon blue: Is a escalope thin slice of meat which is folded with Swiss cheese, ham and crumbed.
Serve with Jus-lie and lemon.
Crepinette: A culinary term for a small sake or pattie wrapped in caul.
Crudites: A culinary term for a mixture of raw vegetables, eg. celery, cucumber, radishes, served as
an appetizer with various savoury dips.
D
Dauphine: A classical meat
garnish of Dauphine potatoes and Madeira sauce.
Deglaze: A culinary term meaning to swirl a liqid or stock in a pan to remove the food particles.
Degraisser: A culinary term meaning to skim and remove surface fat.
Demi-glace: A classical rich brown sauce which is made by reducingequal quantities of basic brown
sauce and brown stock reduced by half.
Desosser: A culinary term meaning to bone out meat.
Devilled: A culinary term for meat that is seasoned ith mustard, vinegar, cayenne and other
seasonings, coated with breadcrumbs and grilled.
Dry Cure: This is a combination of salts and spices used usually before smoking to process meats and
smallgoods.
Dry curing: A preserving or manufacturing process by which meat is rubbed with salt and spices.
Dry Rub: A blend of crushed herbs, spices and sometimes salt that is rubbed onto the surface of
steaks and roasts prior to cooking to add flavour .
Dubarry: A classical meat garnish of Chateau potatoes and florets of cauliflower mornay.
Duxelle: A culinary mixture of mushroom, parsley, breadcrumbs and onion.
E
Emincer : A culinary term to mince, slice food very thinly or to shred it.
Emulsion: A mixture of oil and water which does not separate on standing , eg. a mayonnaise and
hollandaise sauce.
En Papillote: A culinary term for cooking seared meats in foil, paper, bark, clay or oven bag.
Escalope: A culinary term for a thin slice of meat, eg. escalope of veal.
Escalopine: A culinary term for a small, thin slice of meat.
Espagnole: A culinary term for a basic brown sauce made from a brown roux, vegetables and stock.
Estouffade: A culinary term for a basic brown beef stock or a beef stew.
Etuver: A culinary term for cooking meat or vegetables in their own juice, to stew or to sweat
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F
Farce: A culinary term for a savoury forcemeat or stuffing.
Fines herbs: A culinary term for a mixture of finely chopped chervil, chives, parsley and tarragon used
in sauces and stew.
Fleurons: A culinary term for small half-moon pieces of puff pastry, baked and used for garnishing
entrees.
Fond: A culinary term for a stock used for making meat sauces.
Fricandeau: A classical dish of meat, eg. veal, larded, braised in the oven and glazed with the lid off.
Fricassee: A classical white meat stew in which the meat is cooked in the sauce and finished with a
liaison.
Fritter: Sweet or savoury foods coated or mixed into a batter and deep-fried. Also known in French
as beignet.
Friture: A culinary term for a deep pan of fat used for deep frying.
Fume: A term for smoked or of a smokey flavour.
Fumet: A culinary term for a fairly concentrated stock made from good bones and a minimum of
water.
G
Galantine:A classical elongated roll of veal forcemeat with an interior pattern of pistachois , tongue
and truffle.
Galette: A culinary term for a small round flat cake of maize, potato, pastry or biscuit.
Gelatine: A solube protein substance found in animal bones and connective tissue. When dissolved in
hot of liquid and then cooled , it can used a thickner and stabiliser.
Glace de viande: A culinary term for a meat glace used for enhancing stocks and sauces.
Gnocchi: An Italian dumpling made of choux paste, maize, potato, or semolina, etc, served as a
farinaceus dish.
Goulash: A Hungarian style stew usually made from less tender cuts of beef, eg. chuck. It is spiced
with paprika and onion, then with tomatoes, potatoes or dumplings.
Grain-fed: Animals are fed on concentrate died, eg. sorghum wheat, barley or maize for a set period.
Gratinate: A culinary term mwaning to sprinkle with breadcrumbs or grated cheese and colour
golden brown under the salamander or in a hot oven.
Green Sauce: A classical sauce made from purre of anchovy fillets, capers, garlic, bread, parsley, wine
vinegar and olive oil.
Grill: A method of cooking by radiant heat either from above, between or below. Heat may be gas,
electricity, charcoal or wood.
H
Hache: A culinary term for finely chopped or minced.
Haute cuisine: A classical style of preparation and cookery of the highest professional standard.
Henri IV ; A classical meat garnish of Pont-neuf potatoes, watercress, artichokes and Jus-lie.
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Hollandaise: A classical emulsion sauce made with a vinegar and peppercorn reduction, egg yolks,
melted butter and flavoured with lemon juice.
I
Infuse: A culinary term meaning to allow foods or liquids to stand to extract or absorb flavour.
J
Jardiniere: A culinary term meaning to cut vegetable into batons.
Julienne: A culinary term for vegetables cut into fine strips.
Jus: A culinary term for a quality unthickened roast pan juices or reduced stock.
Jus- lie: A culinary term for quality, lightly thickened roast pan juices or reduced stock.
L
Larder: A culinary tern for inserting stips of bacon fat into the meat to prevent drying out during
cooking.
Lardons: A culinary term for batons of thick streaky bacon. Liaison: A culinary term for a thickening
used for white soups and stews. Usually of egg yolks, cream and butter.
Lyonnaise: A classical meat garnish of potatoes braised or sauteed with sliced onions and brown
stock.
M
Macedoine: A culinary term for a medley of diced carrots, turnips, peas, broad beans, and beans.
Madeira: A classical meat and variety meat garnish of Madeira sauce and Fondant potatoes.
Marinade: A culinary term for the tenderising mixture of vinegar, wine, infused oils and aromates
used for cuts with higher amounts of connective tissues. Also used for added flavour and prevents
drying out.
Marmite: A culinary term for a specific traditional stockpot or braising pot.
Meat yield: The amount of saleable meat obtained after deboning and trimming.
Medallion: A culinary term for a round, flat and high piece of meat.
Mignon: A culinary term for the tail end of a beef tenderloin ( fillet ).
Mignonette: A culinary term for coarsely ground black or white peppercorns.
Mirepoix: A classical term for coarsely chopped carrot, celery, onion, thyme, bay leaves, and bacon.
Used in the making of stocks, soups and stews.
Mise-en-place: A culinary term for conducting the basic preparations prior to cooking and serving.
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P
Paillard:A culijnary term used for a medium or thin slice (schnitzel) of beef, veal or lamb.
Panada:A culinary term for cooked mixture mader of milk with bread crumbs, flour,potato or rice.
Used provide a binding or body to a forcemeat.
Pene: A culinary term for coating food with seasoned flour, beaten egg and white breadcrumbs.
Papillotte, en: to A culinary term of the moist heat cooking method similar to steaming.This is in
which meat is enclosed in an oven bag, buttered paper or foil and cooked in the oven.
Parmentier: A classical meat garnish of 1cm diced fried potatoes.
Pete maison:Classicalterrine made of various kinds of liver with spices, brandy and garlic according to
the chef’s own recipe.
Paupiette: A culinary term for thin slices of meat or vegetables rolled up with a forcemeat inside.
Paysanne: A culinary term for cutting vegetable inti thin even triangles, round or square pieces.
Pesto:Classical cold seuce made of puree sweet basil, garlic,olive oil,salt, parmesan chese and
pinenuts.
Petite marmite:A classical term for small earthenware pot in which soup is made and served.
Paccalilli:Classical mixed vegetable pickle with turmeric,onions,cauliflower and mustard flavoured
sauce.
Plantain:A fruit of the banana family popular the Caribbean.
Pot-au-feu:Classical full bodiet soup and meal of various meats simmered together with garden root
vegetables. Serve with green sauce.
Pot-pourri: A culinary term of a stew of various kinds of meat and spices. Also know as a mixture of
items.
Printaniere: A classical meat garnish of turned carrots and turnips,peas ,and diced beans.
Q
Quenelle: A culinary term for a light forcemeat dumpling made in various sizes from meat with
eggwhites and double cream.
Queue: A culinary term for beef tail.
R
Ragout: A culinary term for a rich stew of meat with vegetables.
Ratatouille: A vegetable dish of eggplant, onion, capsicum and tomato. Cooked in olive oil with garlic
and other herbs.
Reduce: A culinary term for a meaning to concentrate a liquid or stock by boiling.
Ris: A culinary term for sweetbreador thymus gland.
Rossini: A classical meat garnish of goose liver pate and madeira brown sauce.
Roti bread: Malaysian flat griddle cooked bread made with flour, ghee or clarified butter and oil.
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S
Salpicon: A culinary term for a mixture ofingredients and sauce suitable for filling savoury cases.
Saltpetre: Potassium nitrate. Used to preserve meat and it gives certain cured meats their
characteristic pink colour.
Saute: A culinary term meaning to toos food quickly in frying pan to brown it. Also means a quick
kind of stew using good quality strips of meat.
Season: A culinary term to add salt, pepper or other seasoning to enhance the flavour of the food.
Simmer: To maintain the temperature of a liquid just below boiling. A lso this is a cooking method in
which meat is cooked in a simmering liquid.
Steak tartare: Classical dish of raw minced seasoned beef tenderloin, topped with a raw egg,
accompanied by small bowls of chopped onions and capers. This dish often is made with raw beef
bound with a fresh mayonnaise with capers and onion.
Stock: A culinary term for a clear, unthickened liquid which has been flavoured by meat and
vegetables by prolonged simmering.
Supreme: A culinary term used for a quality cut of meat with no bone or fat.
T
Tapenade: Classical savoury spread of black olives, anchovy fillets, capers, garlic, lemon and olive oil.
To glaze: A culinary term to colour a dish under thesalamander, to finish a flan or tartlet with apricot
jam, or to finish certain vegetables.
Tripe: A culinary term for tripe or division of the stomach.
V
Viande: A culinary term for meat.
Viscera: Term used for the body cavity contents including intestines, lungs etc.
W
Warm boning: The boning of sides of beef after they have been subjected to some chiling.
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