cooking/food terminologies we commonly encounter
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Loading ...June 13, 2008
I’d like to share some terms which we see everyday(but doesn’t know the meaning of some). I’ve come across this site and i was glad to find a lot of words there. I myself, was even educated. So here goes:
1. A la Carte- (French),each menu item is priced separately: Foods prepared to order.
2. A la Mode- (French),refers to ice cream on top of pie.
3. Aging- a term used to describe the holding of meats at a temperature of 34 to 36 degrees F. for a period of time to break down the tough connective tissues through the action of enzymes thus increasing tenderness.
4. Al Dente- Italian for ‘to the tooth’. It refers to the firm but trender consistency a perfectly (in some opinions) cooked piece of pasta will have.
5. Angel Hair- Capellini (”fine hairs”) a thin, delicate pasta. These strands are best if used with thinner, delicate sauces. Other uses: break in half and put in soup; use in salads or stir-fry meals.
6. Au Lait- (French),with milk.
7. Baste- to pour drippings, fat, or stock over food while cooking.
8. Black Rice- milled rice is white, but the outer bran layer can be brown, red or black. In the case of black rice, the raw grains look charred and the cooked ones are the color of blackberries.
9. Blanch- to place foods in boiling water briefly either to partially cook them or to aid in the removal of the skin (i.e. nuts, peaches, tomatoes). Blanching also removes the bitterness from citrus zests.
10. Braising- a cooking method where food (usually meat) is first browned in oil, then cooked slowly in a liquid (wine, stock, or water).
11. Burrito- flour tortilla filled with refried beans and chile sauce, ground beef and chile sauce, or a combination of both, and rolled.
12. Capers- the small buds of a Mediterranean shrub. They are usually pickled in vinegar or dried and salted.
13. Chorizo- highly seasoned hog link sausage.
14. Chutney- a fruit condiment used commonly in Indian cuisine. It looks like fruit preserves, but contains vinegar, spices, and at times nuts. Its taste varies from sweet to tart, and mild to spicy. The most common chutney is mango.
15. Cream of Tartar- the common name for potassium bitartare, a by-product of wine-making. Its is a major ingredient in baking powder and is used to stabilize beaten egg whites.
16. Crepe- (French),thin pancakes.
17. Devil- to combine a food with various hot or spicy seasonings such as red pepper, mustard or a piquant spicy sauce, thereby creating a “deviled” dish. Devilled dishes are very popular in English cookery; devilled eggs being one of the most popular.
18. Diced- cut into small cubes.
19. Empanada- fried or baked turnovers with either dried fruit or sweet meat filling.
20. Enchilada- rolled or flat corn tortillas topped or stuffed with meat, cheese, onions, and red or green chile sauce.
more definition of terms at
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http://www.cafecreosote.com/dictionary.php3?searchTerms=&letter=&pos=0
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