Chapter 1 | Chapter 2 | Chapter 4 | Chapter 5 | Chapter 6 | Chapter 7 | Chapter 8 | Chapter 9 | Chapter 10 | Chapter 11 | Chapter 12 | Chapter 14 | Chapter 15 | Chapter 16 | Chapter 18 | Chapter 19 | Chapter 20 | Chapter 21 | Chapter 22 | Chapter 23 | Chapter 24 | Chapter 26 | Chapter 27 | Chapter 28 | Chapter 29 | Chapter 30 | Chapter 31 | Chapter 32 | Chapter 34 | Chapter 35
Chapter 1 Glossary
Carême, Marie-Antoine Famous nineteenth-century French chef, often considered the founder of classical cuisine.
Chef The person in charge of a kitchen or of a department of a kitchen.
Entremetier (awn truh met yay) The cook who prepares vegetables, starches, soups, and eggs.
Escoffier, Georges Auguste Great chef of the early twentieth century and the father of modern cookery.
Executive Chef The manager of a large kitchen or food production department.
Garde Manger (gard mawn zhay) (1) The cook in charge of cold food production, including salads and buffet items. (2) The department of a kitchen in which these foods are prepared.
Grillardin (gree ar dan) Broiler cook.
Nouvelle Cuisine A modern style of cooking that emphasizes lightness of sauces and seasonings, shortened cooking times, and new and sometimes startling combinations of foods.
Pâtissier (pa tees syay) Pastry cook.
Poissonier (pwah so nyay) Fish cook.
Rotisseur (ro tee sur) Cook who prepares roasted, braised, and broiled meats.
Saucier (so see ay) Sauce cook; prepares sauces and stews and sautés foods to order.
Sous Chef (soo shef) Cook who supervises food production and who reports to the executive chef.
Station Chef Cook in charge of a particular department in a kitchen or food production facility.
Tournant (toor nawn) Cook who replaces other station cooks; relief cook or swing cook.
Chapter 2 Glossary
Bacteria Microscopic organisms, some of which can cause disease, including food-borne disease.
Botulism A deadly food-borne intoxication usually associated with improperly canned foods.
Critical Control Point An action that can be taken to eliminate or minimize a food safety hazard.
Cross-Contamination The transfer of bacteria to food from another food or from equipment or work surfaces.
Flow of Food The path that food travels in a food service operation from receiving to serving.
Food Danger Zone The temperature range of 41° to 140°F (5° to 60°C), in which bacteria grow rapidly.
HACCP Hazard Analysis Critical Control Point; a food safety system of self-inspection, designed to highlight hazardous foods and to control food handling to avoid hazards.
Hazard A potentially dangerous food condition due to contamination, growth of pathogens, survival of pathogens, or presence of toxins.
Infection Disease, including much food-borne disease, caused by bacteria in the body.
Intoxication Disease caused by poisons that bacteria produce while they are growing in food.
Pathogen A bacteria that causes disease.
Potentially Hazardous Food A food that provides a good environment for the growth of hazardous bacteria.
Salmonella A widespread food-borne disease, spread by improper food handling and inadequate sanitation.
Sanitize To kill disease-causing bacteria, usually by heat or by chemical disinfectants.
Staphylococcus, Staph A bacterium that causes food-borne disease by producing a toxin or poison in improperly stored foods.
Trichinosis A food-borne disease caused by a parasite, sometimes found in undercooked pork.
Chapter 4 Glossary
Bake To cook foods by surrounding them with hot, dry air. Similar to roast, but the term bake usually applies to breads, pastries, vegetables, and fish.
Barbecue To cook with dry heat created by the burning of hardwood or by the hot coals of this wood.
Blanch To cook an item partially and briefly in boiling water or in hot fat. Usually a pre-preparation technique, as to loosen peels from vegetables, fruits, and nuts, to partially cook French fries or other foods before service, to prepare for freezing, or to remove undesirable flavors.
Boil To cook in water or other liquid that is bubbling rapidly, about 212°F (100°C) at sea level and at normal pressure.
Braise (1) To cook covered in a small amount of liquid, usually after preliminary browning. (2) To cook (certain vegetables) slowly in a small amount of liquid without preliminary browning.
Broil To cook with radiant heat from above.
Caramelization The browning of sugars caused by heat.
Coagulation The process by which proteins become firm, usually when heated.
Conduction The transfer of heat from one item to something touching it or a cooler part of the first item.
Convection The transfer of heat by the movement of a liquid or gas.
Deep-fry To cook submerged in hot fat.
Deglaze To swirl a liquid in a sauté pan or other pan to dissolve cooked particles or food remaining on the bottom.
en Papillote (on poppy yote) Wrapped in paper or foil for cooking so that the food is steamed in its own moisture.
Fiber A group of indigestible carbohydrates found in grains, fruits, and vegetables.
Gelatinization The process by which starch granules absorb water and swell in size.
Griddle To cook on a flat, solid cooking surface called a griddle.
Grill To cook on an open grid over a heat source.
Herbs The leaves of certain plants, used in flavoring.
Microwave Radiation generated in special ovens and used to cook or heat foods.
Pan-Broil To cook uncovered in a sauté pan or skillet without fat.
Pan-Fry To cook in a moderate amount of fat in an uncovered pan.
Poach To cook gently in water or another liquid that is hot but not actually bubbling, about 160° to 180°F (71° to 82°C).
Radiation The transfer of energy by waves, such as infrared or light waves.
Roast To cook foods by surrounding them with hot, dry air, in an oven or on a spit over an open fire.
Sauté To cook quickly in a small amount of fat.
Simmer To cook in water or other liquid that is bubbling gently, about 185° to 200°F (85° to 93°C).
Smoke-Roast To cook with dry heat in the presence of wood smoke.
Spice Any part of a plant, other than the leaves, used in flavoring foods.
Steam To cook by direct contact with steam.
Stew (1) To simmer a food or foods in a small amount of liquid that is usually served with the food as a sauce. (2) A dish cooked by stewing, usually one in which the main ingredients are cut in small pieces.
Volatile Evaporating quickly when heated.
Chapter 5 Glossary
À la Carte (1) Referring to a menu on which each individual item is listed with a separate price. (2) Referring to cooking to order, as opposed to cooking ahead in large batches.
AP Weight As purchased; the weight of an item before trimming.
AS Weight As served; the weight of an item as sold or served, after processing and/or cooking.
Celsius Scale The metric system of temperature measurement, with 0 ° C set at the freezing point of water and 100° C set at the boiling point of water.
Centi- Prefix in the metric system meaning “one-hundredth.”
Course A food or group of foods served at one time or intended to be eaten at the same time.
Cycle Menu A menu that changes every day for a certain period, then repeats the same daily items in the same order.
Deci- Prefix in the metric system meaning “one-tenth.”
EP Weight Edible portion: The weight of an item after all trimming and preparation is done.
Gram The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.
Kilo- Prefix in the metric system meaning “one thousand.”
Liter The basic unit of volume in the metric system; equal to slightly more than 1 quart.
Meter The basic unit of length in the metric system: slightly longer than 1 yard.
Milli- Prefix in the metric system meaning “one-thousandth.”
Organic Grown or raised without chemical growth enhancers or medications or, for plants, without artificial fertilizers or pesticides.
Portion Control The measurement of portions to ensure that the correct amount of an item is served.
Prix Fixe (pree fix) French term meaning "fixed price"; referring to a menu offering a complete meal, with a choice of courses, for one given price.
Recipe A set of instructions for producing a certain dish.
Standardized Recipe A set of instructions describing the way a particular establishment prepares a particular dish.
Static Menu A menu that offers the same dishes every day.
Table d’Hote (tobble dote) (1) Referring to a fixed price menu with no choices. (2) Referring to a menu on which prices are listed for complete meals rather than for each separate item.
Tasting Menu A type of fixed price menu designed to showcase the chef ‘s art by presenting a series of small courses.
Chapter 6 Glossary
Calorie The amount of heat needed to raise the temperature of 1 kg water by 1°C. Used as a measure of food energy.
Carbohydrates Any of a group of compounds, including starches and sugars, that supply energy to the body.
Cholesterol A fatty substance found in foods derived from animal products and in the human body; it has been linked to heart disease.
Complementary Protein Protein supplied by foods that, if eaten together, supply all the amino acids necessary in the human diet.
Complete Protein A protein that supplies all the amino acids necessary in the human diet.
course
Fiber A group of indigestible carbohydrates found in grains, fruits, and vegetables.
Saturated Fat A fat that is normally solid at room temperature.
Vitamin Any of a group of compounds that are present in foods in very small quantities and that are necessary for regulating body functions.
Chapter 7 Glossary
Allumette Cut into matchstick shapes; usually refers to potatoes.
Batonnet Cut into sticks, about ¼ ´ ¼ ´ 2½–3 inches (6 mm ´ 6 mm ´ 6–7.5 cm).
Batter Semiliquid mixture containing flour or other starch, used for the production of such products as cakes and breads and for coating products to be deep-fried.
Blanch To cook an item partially and briefly in boiling water or in hot fat. Usually a pre-preparation technique, as to loosen peels from vegetables, fruits, and nuts, to partially cook French fries or other foods before service, to prepare for freezing, or to remove undesirable flavors.
Brunoise (broon wahz) (1) Cut into very small ( 1/ 8 inch/3 mm) dice. (2) Garnished with vegetables cut in this manner.
Chiffonade Cut into fine shreds; usually said of leafy vegetables and herbs.
Chop To cut into irregularly shaped pieces.
Concasser To chop coarsely.
Convenience Food Any food product that has been partially or completely prepared or processed by the manufacturer.
Emincer (em an say) To cut into very thin slices.
Extended Meal Service Service of a meal at which customers eat at different times.
Julienne (1) Cut into small, thin strips, about 1/ 8 ´ 1/ 8 ´ 2½ inches (3 mm ´ 3 mm ´ 6½ cm). (2) Garnished with foods cut in this manner.
Marinate To soak a food in a seasoned liquid.
Mince To chop into very fine pieces.
Mise en Place (meez on plahss) French term meaning “everything in place.” The setup for food production. All the preparations and organization that must be made before actual production can begin.
Set Meal Service Service of a meal at which all the customers eat at one time.
Shred To cut into thin but irregular strips, either with the coarse blade of a grater or with a knife.
Standard Breading Procedure The procedure for coating a food product with bread crumbs (or other crumbs or meal) by passing it through flour, then egg wash, then crumbs.
Chapter 8 Glossary
Au Jus (oh zhoo) Served with its natural juices, usually unthickened pan drippings.
Au Sec (oh seck) Until dry.
Béchamel A sauce made by thickening milk with a roux.
Beurre Manié (burr mahn yay) A mixture of equal parts raw butter and flour mixed together into a smooth paste.
Bouquet Garni A combination of fresh herbs tied together, used for flavoring.
Broth A flavorful liquid obtained from the simmering of meats and/or vegetables.
Clarified Butter Purified butterfat, with water and milk solids removed.
Compound Butter A mixture of raw butter and various flavoring ingredients.
Coulis A vegetable or fruit puré e, used as a sauce.
Deglaze To swirl a liquid in a sauté pan or other pan to dissolve cooked particles or food remaining on the bottom.
Demi-glace A rich brown sauce that has been reduced by half.
Emulsion A uniform mixture of two unmixable liquids.
Espagnole A sauce made of brown stock and flavoring ingredients and thickened with a brown roux.
Fond Lié A sauce made by thickening brown stock with cornstarch or a similar starch.
Gastrique A mixture of caramelized sugar and vinegar, used to flavor sauces.
Glace de Viande (glahss duh vee awnd) Meat glaze; a reduction of brown stock.
Glaze (1) A stock that is reduced until it coats the back of a spoon. (2) A shiny coating, such as a syrup, applied to a food. (3) To make a food shiny or glossy by coating it with a glaze or by browning it under a broiler or in a hot oven.
Jus (zhoo) Unthickened juices from a roast.
Leading Sauce A basic sauce used in the production of other sauces. The five leading hot sauces are béchamel, velouté, espagnole, tomato, and hollandaise. Mayonnaise and vinaigrette are often considered leading cold sauces.
Liaison A binding agent, usually made of cream and egg yolks, used to thicken sauces and soups.
Mirepoix (meer pwah) A mixture of rough-cut or diced vegetables, herbs, and spices, used for flavoring.
Monter au Beurre (mohn tay oh burr) To finish a sauce or soup by swirling in raw butter until it is melted.
Pan Gravy A type of sauce made with the pan drippings of the meat or poultry it is served with.
Reduction (1) A liquid concentrated by cooking it to evaporate part of the water. (2) The process of making such a liquid.
Relish A type of appetizer consisting of raw or pickled vegetables.
Roux A cooked mixture of equal parts flour and fat.
Sachet (sa shay) A mixture of herbs and spices tied in a cheesecloth bag.
Sauce A flavorful liquid, usually thickened, that is used to season, flavor, and enhance other foods.
Slurry A mixture of raw starch and cold liquid, used for thickening.
Small Sauce A sauce made by adding one or more ingredients to a leading sauce.
Stock A clear, thin (that is, unthickened) liquid flavored with soluble substances extracted from meat, poultry, and fish, and their bones, and from vegetables and seasonings.
Velouté A sauce made by thickening white stock with a roux.
Vent To allow circulation or escape of a liquid or gas, such as by setting a pot of hot stock on blocks in a cold water bath so that the cold water can circulate around the pot.
Whitewash A thin mixture or slurry of flour and cold water.
Chapter 9 Glossary
Bisque A cream soup made from shellfish.
Chowder A hearty American soup made from fish, shellfish, and/or vegetables, usually containing milk and potatoes.
Clearmeat A mixture of ground meat, egg whites, and flavoring ingredients, used to clarify consommés.
Coagulation The process by which proteins become firm, usually when heated.
Consommé A rich, flavorful seasoned stock or broth that has been clarified to make it perfectly clear and transparent.
Cream Soup A soup thickened with roux or another thickening agent and containing milk and/or cream.
Raft The coagulated clearmeat that forms when stock is clarified.
Chapter 10 Glossary
Aging Holding meats in coolers under controlled conditions to allow natural tenderizing to take place.
Bard To tie thin slices of fat, such as pork fatback, over meats with no natural fat cover to protect them while roasting.
Boar Wild pig, or the meat from this animal.
Carry-over Cooking The rise in temperature inside roast meat after it is removed from the oven.
Caul A fatty membrane that covers the stomach of a pig; used for wrapping meats for cooking and for lining terrines.
Coagulation The process by which proteins become firm, usually when heated.
Collagen A type of connective tissue in meats that dissolves when cooked with moisture.
Elastin A type of connective tissue in meats that does not dissolve when cooked.
Game Meat from animals and birds normally found in the wild; many game animals are now farm-raised.
Gras Double (grah doo bl’) A type of beef tripe that is smooth rather than honeycombed.
Green Meat Meat that has not had enough time after slaughter to develop tenderness and flavor.
Hare A game animal similar to rabbit, with dark red, lean meat.
Lard (1) The rendered fat of hogs. (2) To insert strips of fat into meats low in marbling.
Marbling The fat deposited within muscle tissue.
Primal Cut One of the primary divisions of meat quarters, foresaddles, hindsaddles, and carcasses as they are broken down into smaller cuts.
Sweetbreads The thymus gland of calves and young animals, used as food.
Tripe The muscular stomach lining of beef or other meat animals.
Variety Meats Various organs, glands, and other meats that don’t form a part of the dressed carcass.
Venison The meat of wild or farm-raised deer.
Chapter 11 Glossary
Blanquette A white stew made of white meat or poultry simmered without preliminary browning and served with a white sauce.
Fricassee A white stew in which the meat is cooked in fat without browning before liquid is added.
Goulash A Hungarian stew flavored with paprika.
London Broil Flank steak or other cut of beef broiled rare and cut in thin slices.
Navarin A brown lamb stew.
New England Boiled Dinner A dish consisting of simmered corned beef and simmered vegetables, served together.
Persillade (pear see yahd) A mixture of bread crumbs, parsley, and garlic, used to coat roast meat items, usually lamb.
Pot Roast A large cut of meat cooked by braising.
Sauerbraten A German dish consisting of beef marinated and then cooked with vinegar and other ingredients.
Stew (1) To simmer a food or foods in a small amount of liquid that is usually served with the food as a sauce. (2) A dish cooked by stewing, usually one in which the main ingredients are cut in small pieces.
Swiss Steak Beef round steaks braised in brown sauce.
Tournedos (toor nuh doe) A small beef steak cut from the tenderloin.
Chapter 12 Glossary
Capon A castrated male chicken.
Free-Range Referring to animals, usually poultry, that are allowed to move relatively freely outdoors as they are raised for market.
Guinea A domestically raised relative of the pheasant.
Magret The boneless breast of the moulard duck.
Moulard A breed of duck with a thick, meaty breast, raised for its large, fatty liver.
Organic Grown or raised without chemical growth enhancers or medications or, for plants, without artificial fertilizers or pesticides.
Quail A small game bird, now domestically raised, usually weighing 6 ounces (175 g) or less.
Squab Young, domestically raised pigeon.
Truss To tie poultry into a compact shape for cooking.
White Pekin The most common breed of domestic duck in the United States.
Chapter 14 Glossary
Adductor Muscle The muscle with which a mollusk closes its shell. In the case of American and Canadian scallops, this is usually the only part that is eaten.
Bivalve A mollusk with a pair of hinged shells, such as clam and oyster.
Calamari Italian for “squid” (plural).
Cephalopod A member of the class of mollusks that includes octopus and squid.
Coral The roe or eggs of certain shellfish.
Crustacean A sea animal with a segmented shell and jointed legs, such as lobster and shrimp.
Cuttlefish A cephalopod similar to squid but with a chalky interior bone and a squatter body shape.
Drawn With entrails removed.
Dressed (1) Poultry market form: killed, bled, and plucked. (2) Fish market form: viscera, scales, head, tail, and fins removed.
Fillet, Filet (1) Meat: Boneless tenderloin. (2) Fish: Boneless side of fish.
Mollusk A soft-bodied sea animal, usually inside a pair of hinged shells, such as clam and oyster.
Scampi A kind of shellfish similar to large shrimp. In the United States, the term is often used for large shrimp, especially if broiled with garlic butter.
Soft-Shell Crab A just-molted crab whose new shell has not yet hardened.
Surimi A processed seafood product manufactured to resemble shellfish such as crab.
Tomalley The liver of lobsters and some other shellfish.
Univalve A mollusk with a single shell, such as abalone.
Chapter 15 Glossary
Carpaccio Very thin slices of meat or fish, served raw.
Court Bouillon (koor bwee yohn) Water containing seasonings, herbs, and, usually, an acid; used for cooking fish.
Étuver (ay too vay) To cook or steam an item in its own juices; to sweat.
Meunière Referring to fish prepared by dredging in flour and sautéing, served with brown butter, lemon juice, and parsley.
Truitau Bleu Poached trout that was alive until cooking time and that turns blue when cooked in court bouillon.
Chapter 16 Glossary
Al Dente Firm, not soft or mushy, to the bite. Said of vegetables and pasta.
Anthocyanins Red or purple pigments in vegetables and fruits.
AP Weight As purchased; the weight of an item before trimming.
Carotenoids Yellow or orange pigments in vegetables and fruits.
Chlorophyll Green pigment in vegetables and fruits.
EP Weight Edible portion: The weight of an item after all trimming and preparation is done.
Flavones White pigments in vegetables and fruits.
Pigment Any substance that gives color to an item.
Sieve Size Size of individual pieces, usually of canned vegetables
Chapter 18 Glossary
Allumette Cut into matchstick shapes; usually refers to potatoes.
Duchesse Potatoes (doo shess) Potato purée mixed with butter and egg yolks.
Hash (1) To chop. (2) A dish made of chopped foods.
Parmentier (par mawn tyay) Garnished with or containing potatoes.
Russet Starchy potato often used for baking and deep-frying.
Solanine A poisonous substance found in potatoes that have turned green.
Waxy Potato A young potato high in sugar and low in starch.
Chapter 19 Glossary
Al Dente Firm, not soft or mushy, to the bite. Said of vegetables and pasta.
Arborio Rice A variety of short-grain rice from Italy.
Basmati Rice A variety of long-grain rice from India.
Bulgur A type of cracked wheat that has been partially cooked.
Couscous A type of granular pasta from North Africa, cooked like a grain.
Dumpling Any of a variety of small starch products made from soft dough or batter and cooked by simmering or steaming.
Farro A grain that is the ancestor of modern wheat.
Glutinous Rice A type of short-grain rice that becomes sticky and chewy when cooked.
Hominy Corn that has been treated with lye.
Jasmine Rice A type of aromatic rice from Southeast Asia.
Kasha Whole buckwheat groats.
Macaroni Noodle product made of flour and water and dried.
Pasta General term for any shape of macaroni product or egg noodles.
Pilaf Rice or other grain product that is first cooked in fat, then simmered in a stock or other liquid, usually with onions, seasonings, or other ingredients.
Polenta Italian-style cornmeal.
Semolina A hard, high-protein flour often used for the best-quality macaroni products.
Spelt A type of wheat grain similar to farro.
Chapter 20 Glossary
Complementary Protein Protein supplied by foods that, if eaten together, supply all the amino acids necessary in the human diet.
Complete Protein A protein that supplies all the amino acids necessary in the human diet.
Lacto-ovo-vegetarian Referring to a vegetarian diet that includes dairy products and eggs.
Lacto-vegetarian Referring to a vegetarian diet that includes milk and other dairy products.
Pesco-vegetarian Referring to a vegetarian diet that includes fish.
Vegan Referring to a vegetarian diet that omits all animal products, including dairy products and eggs.
Chapter 21 Glossary
Emulsion A uniform mixture of two unmixable liquids.
French Dressing Salad dressing made of oil, vinegar, and seasonings.
Marinate To soak a food in a seasoned liquid.
Roquefort A blue-veined cheese made in Roquefort, France, from sheep’s milk.
Vinaigrette Dressing or sauce made of oil, vinegar, and flavoring ingredients.
Winterized Oil Vegetable oil that stays clear and liquid when refrigerated.
Chapter 22 Glossary
Club Sandwich A sandwich consisting of three slices of toast and filled with such ingredients as sliced chicken or turkey, lettuce, tomato, and bacon.
Pullman Loaf A long, rectangular loaf of bread.
Wrap A sandwich in which the filling is wrapped, like a Mexican burrito, in a large flour tortilla or similar flatbread.
Chapter 23 Glossary
Antipasto Italian hors d’oeuvre.
Canapé (can ah pay) Tiny open-faced sandwich, served as an hors d’oeuvre.
Cocktail A type of appetizer generally made of seafood or fruit and often served with a tart or tangy sauce.
Crudité (croo dee tay) A raw vegetable served as a relish.
Relish A type of appetizer consisting of raw or pickled vegetables.
Chapter 24 Glossary
Custard A liquid that is thickened or set firm by the coagulation of egg protein.
Frittata A flat, unfolded omelet.
Quiche A savory tart or pie consisting of a custard baked in a pastry shell.
Shirred Egg Egg baked in a shallow, buttered dish.
Soufflé A light, fluffy baked egg dish consisting of a base (such as a heavy white sauce) mixed with egg yolks and flavoring ingredients into which beaten egg whites are folded just before baking. May be sweet or savory.
Chapter 25 Glossary
Cappuccino Mixture of equal parts espresso and frothy, steamed milk.
Chèvre A cheese made from goat’s milk.
Crème Fraîche A thick, slightly aged heavy cream.
Espresso, Expresso Strong, dark coffee made from beans roasted until almost black, ground very fine, and brewed under steam pressure.
Homogenized Milk Milk that has been processed so that the cream doesn’t separate out.
Pasteurized Heat-treated to kill bacteria that might cause disease or spoilage.
Process Cheese A product made by grinding and melting one or more cheeses, blending them with other ingredients, and pouring the mixture into molds to solidify.
Chapter 26 Glossary
Basic Grind Referring to sausages made simply by grinding meats to various stages of coarseness or fineness.
Brine Cure A curing method in which the food is immersed in a solution (brine) made of the curing ingredients dissolved in water.
Certified Pork Pork that is guaranteed or certified to be free of trichinosis.
Charcutierie (shar koo tree) The art of preparing fresh and cured pork products, including sausages and pâtés.
Charcutier (shar koo tyay) One who prepares and sells pork products, including sausages and pâtés.
Cold Smoking A smoking method in which the foods are smoked at a low temperature, usually at or below 85°F (30C), so that the food is not cooked during the smoking.
Collagen Casing An edible artificial sausage casing molded from animal materials.
Curing Salt See Prague Powder #1.
Dry Cure A curing method in which the curing ingredients are packed or rubbed over the food.
Emulsified Grind Referring to sausages made by processing the meat and fat to a purée, usually with the addition of water or another liquid.
Hot Smoking A smoking method in which the foods are smoked at a temperature high enough to cook or partially cook them.
Natural Casing A sausage casing made from the intestines of meat animals.
Nitrosamine A cancer-causing compound formed when meats containing sodium nitrate are subjected to high heat.
Prague Powder #1 A blend of 6 percent sodium nitrite and 94 percent sodium chloride (table salt), used to cure meats; also called curing salt and tinted curing mix.
Prague Powder #2 A curing mixture similar to Prague Powder #1 but containing sodium nitrate in addition to sodium nitrate.
Quatre Épices A spice mixture commonly used to season sausages and forcemeats; French for “four spices.”
Sausage A mixture of ground meat, usually pork, and seasonings, usually stuffed into casings.
Sausage, Cured A sausage that contains nitrites or nitrates.
Sausage, Fresh A sausage that contains no nitrites or nitrates.
Sodium Nitrate A compound, NaNO 3 used to cure meats.
Sodium Nitrite A compound, NaNO 2, used to cure certain meats, especially air-dried meats.
Tinted Curing Mix See Prague Powder #1.
Chapter 27 Glossary
Aspic Jelly A clarified stock that contains enough gelatin so that it solidifies when cold.
Aspic Powder Unflavored gelatin mixed with a powdered stock base.
Chaud-Froid An opaque sauce containing gelatin, used to coat certain cold foods.
Foie Gras (fwah grah) Liver of specially fattened geese and ducks.
Forcemeat A seasoned mixture of ground meats and other foods, used as a filling or stuffing or as a base for terrines and pâtés.
Galantine A forcemeat wrapped in the skin of the animal from which it is made, such as a chicken or duck, or rolled into a cylinder without the skin.
Garde Manger (gard mawn zhay) (1) The cook in charge of cold food production, including salads and buffet items. (2) The department of a kitchen in which these foods are prepared.
Garni Garnished. Having had garnish added to it.
Mayonnaise Chaud-Froid A mixture of aspic jelly and mayonnaise, used like regular chaud-froid.
Mousse A soft, creamy food, either sweet or savory, made light by the addition of whipped cream, beaten egg whites, or both.
Mousseline Forcemeat A forcemeat made of puréed fish, poultry, or meat, heavy cream, and, usually, egg whites.
Pâté A dish made of a baked forcemeat, usually in a crust.
Pâte à Pâté Dough or pastry used to make a crust for pâtés.
Pâté de Campagne A pâté or terrine characterized by a coarse texture.
Pâté en Croute A pâté in a pastry crust.
Rillettes (ree yet) A seasoned mixture of meat, such as pork, and fat, mashed to a paste; served as an appetizer.
Chapter 28 Glossary
Bouquetière (book tyair) Garnished with an assortment or bouquet of fresh vegetables, such as artichokes, carrots, turnips, green beans, peas, cauliflower, and potatoes.
Clamart Garnished with or containing peas.
Dubarry Garnished with or containing cauliflower.
Fermière (fair myair) Garnished with carrots, turnips, onions, and celery cut into uniform slices.
Florentine Garnished with or containing spinach.
Forestière Garnished with mushrooms.
Garnish (1) Decorative edible item used to ornament or enhance the eye appeal of another food item. (2) To add such a decorative item to food.
Garniture (1) Garnish. (2) The act or process of garnishing.
Gross Pièce (gross pyess) Centerpiece of a buffet platter.
Jardinière (zhar din yair) Garnished with fresh “garden” vegetables, such as carrots, turnips, green beans, peas, and cauliflower.
Lyonnaise (lee oh nez) Containing or garnished with onions.
Parmentier (par mawn tyay) Garnished with or containing potatoes.
Printanière (pran tawn yair) Garnished with fresh spring vegetables such as carrots, turnips, pearl onions, peas, green beans, and asparagus.
Ravier (rahv yay) Oval relish dish.
Chapter 29 Glossary
Emulsion A uniform mixture of two unmixable liquids.
Fermentation The process by which yeast acts on carbohydrates to change them into carbon dioxide gas and alcohol.
Gluten A substance, made of proteins present in wheat flour, that gives structure and strength to baked goods.
Leavening The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.
Pumpernickel (1) Coarsely ground rye flour. (2) Bread made with this flour.
Rye Blend A mixture of rye flour and hard wheat flour.
Shortening (1) Any fat used in baking to tenderize the product by shortening gluten strands. (2) A white, tasteless, solid fat formulated for baking or deep-frying.
Staling The change in texture and aroma of baked goods due to the loss of moisture by the starch granules.
Strong Flour Flour with a high protein or gluten content.
Weak Flour Flour with a low protein or gluten content.
Chapter 30 Glossary
Fermentation The process by which yeast acts on carbohydrates to change them into carbon dioxide gas and alcohol.
Oven Spring The rapid rise of yeast goods in the oven due to production and expansion of trapped gases as a result of the oven heat.
Rolled-in Dough Dough in which a fat is incorporated into the dough in many layers by means of a rolling and folding procedure.
Chapter 31 Glossary
Drop Batter A batter that is too thick to pour but that drops from a spoon in lumps.
Pour Batter A batter that is liquid enough to pour.
Tunneling A condition of muffin products characterized by large, elongated holes; caused by overmixing.
Chapter 32 Glossary
Buttercream An icing made of butter and/or shortening blended with confectioners’ sugar or sugar syrup and, sometimes, other ingredients.
Chiffon (1) A light, fluffy dessert or pie filling containing gelatin and beaten egg whites. (2) A type of cake made with an egg-white foam and with oil as a shortening.
Fondant A smooth, creamy white icing or candy consisting of very finely crystallized sugar syrup.
Glaze (1) A stock that is reduced until it coats the back of a spoon. (2) A shiny coating, such as a syrup, applied to a food. (3) To make a food shiny or glossy by coating it with a glaze or by browning it under a broiler or in a hot oven.
Royal Icing An icing made of confectioners’ sugar and egg whites, used for decorating.
Chapter 34 Glossary
Baked Alaska A dessert consisting of ice cream on a sponge-cake base, covered with meringue and browned in the oven.
Chiffon (1) A light, fluffy dessert or pie filling containing gelatin and beaten egg whites. (2) A type of cake made with an egg-white foam and with oil as a shortening.
Meringue A foam made of beaten egg whites and sugar.
Meringue Glacée Baked meringue shells served with ice cream.
Pâte à Choux (pot a shoo) A soft dough used for making éclairs and cream puffs. Also called éclair paste.
Profiterole A tiny round pastry made from éclair paste; filled with savory fillings and served as an hors d’oeuvre, or filled with ice cream and served as a dessert.
Puff Pastry A light, flaky pastry made from a rolled-in dough and leavened by steam.
Chapter 35 Glossary
Bavarian Cream A dessert made of custard sauce, gelatin, and whipped cream.
Blancmange (1) An English pudding thickened with cornstarch. (2) A French almond-flavored pudding containing gelatin and milk.
Bombe A molded ice cream or sherbet dessert.
Chiffon (1) A light, fluffy dessert or pie filling containing gelatin and beaten egg whites. (2) A type of cake made with an egg-white foam and with oil as a shortening.
Coupe A dessert consisting of one or two scoops of ice cream or sherbet in a dish or glass, topped with syrups, fruits, toppings, and/or garnishes; a sundae.
CrèmeAnglaise (krem awng lezz) A light vanilla-flavored custard sauce made of milk, sugar, and egg yolks.
French-style Ice Cream Ice cream containing egg yolks.
Granité (grah nee tay) A coarse, crystalline frozen dessert made of water, sugar, and fruit juice or other flavoring.
Mousse A soft, creamy food, either sweet or savory, made light by the addition of whipped cream, beaten egg whites, or both.
Overrun The increase in volume of ice cream or frozen desserts due to the incorporation of air while freezing.
Parfait A dessert consisting of alternating layers of ice cream and fruit or syrup in a tall, narrow glass.
Pastry Cream A thick custard sauce containing eggs and starch.
Peach Melba A sundae consisting of vanilla ice cream, a peach half, and Melba (raspberry) sauce.
Philadelphia-style Ice Cream Ice cream containing no eggs.
