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Culinary Glossary (A-Z)

Au Gratin

Browning the top crust of ingredient using breadcrumbs or egg or cheese.

Al Dente

Cooking Term for slightly undercooked rice or pasta which is cooked to be firm to the bite.

A’la Carte

It is referred to “Card Menu”, order for food items need to placed separately as listed in Menu. Cannot be the part of set meal/buffet.

Bouquet Garni

Bundle of herbs + bay leaf + peppercorns tied together in a small muslin bag (Potli) mainly used to prepare soups or stocks. Muslin bag should removed off before serving.

Bouillon

Also known as “Broth” is a clear & savoury liquid in which bones, meat or vegetables have been simmered

Brine

A solution of salt & water

Baste

Pour fat or juices over (meat) during cooking in order to keep it moist.

Crepe

A thin pancake served with variety of fillings

Concasse

Roughly chop raw or cooked food by peeling, seeding, and chopping to make it ready to be served or combined with other ingredients. Eg: Tomatoes

Entree

A modern French table service; a dish which is served before the main course of a meal

Foie Gras

A French dish made from liver of duck or goose flattened by gavage

Flambe

The process of adding alcohol such as brandy, cognac, or rum to a hot pan to create a burst of flames

Galantine

De-boned stuffed meat which is pressed into cylindrical shape, poached and served cold, coated with aspic (gelatin made from meat stock or consomme)

Ganache

Mixture of melted chocolate that can be used to glazze or drizzle can be filling for layering cakes

Hors D’Ouvre

It is an appetizer or starter which is served hot or cold. It may be also served at dinner table as part of meal or at a cocktail party

Infusion

The process of extracting flavors from vegetables or meat bones or seafood. Eg: Stock

Jus lie

Meat juice that has been slightly thickened using arrowroot or cornstarch

Liaison

A binding agent of cream and egg yolks used to thicken soups or sauces

Mignonette

Roughly crackled or coarsley grounded perppercorns used for au pouvire dishes (where generous amount of coarsley grounded black pepper is used)

Mis-en-place

Pre-peration before starting cooking: Eg: dicing, chopping, measuring ingridients

Oeuf

The French term for “Egg”

Pate

A spreadable paste of seasoned grounded & minced fat

Praline

A confection of nuts cooked in boiling sugar until crisp & brown.

Remouillage

A stock made from bones which are already being used once to make stock earlier.

Roux

Equal quantity of flour & butter cooked over low heat to thicken soups & sauces

Sabayon

It is a mixture of egg yolks and little water whisked to the ribbon stage over gentle heat. The mixture should be the consistency of thick cream. It is added to sauces to assist their glazing

Vol-au-Vent

Typically made by cutting two circles in rolled out puff pastry, cutting a hole in one of them, then stacking the ring-shaped piece on top of the disc-shaped piece

Zest

It is prepared by scrapping or cutting from the rind of citrus fruits like lemon, orange, cirton & lime which is used to add flavors to the recipe

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