GLOSSARY


A B C D E F G H J L M P R S T W









A
AU GRATIN......“ With a crust”; usually of cheese or fine bread crumbs.









B
BAKE........... to cook by dry heat in an oven.
BAR-B-QUE...... to roast slowly on a spit or over coals, usually basting with a highly seasoned sauce.
BASTE..........to pour liquid or pan drippings over food while cooking to prevent drying.
BLANCH.........to pour boiling water over food, drain and rinse immediately in cold water. Used to loosen the skins of nuts and fruits also to destroy enzymes and set color.
BLEND.......... to mix two or more ingredients thoroughly.
BRAISE......... to cook by browning in a small amount of fat; adding a little water at a time and simmering gently, covered until tender.
BREAD.......... to roll in bread crumbs. (also called CRUMB)
BRINE.......... a solution of salt in water used to preserve.
BROWN.......... to put color into food by frying, toasting, broiling, or baking.









C
CARAMELIZE...... to melt sugar and cook until it is golden brown. Also to release the natural sugars in vegetables by frying.
CASSEROLE....... a combination of foods, usually with a cream sauce, baked in a shallow pan.
CHOP............ to cut into irregular small pieces
CHOWDER......... a soup/stew containing fish, clams, or veggies.
CONDIMENT....... a seasoning or flavoring served with a food to improve the flavor i.e. salt, pepper, vinegar, herbs & spices.
CONSOMMÉ.........a clear broth made from 2 or 3 kinds of meat and highly seasoned.
CREAM...........to soften a fat with a spoon or beater; also to combine the softened fat with sugar.
CREAM OF TARTAR.....acid potassium tartrate, used for whiteness, tenderness and acid.
CREPE...........a very thin crisp pancake.
CROUTONS.......small cubes of toasted bread used as a garnish for soups and salads.
CRULLER........a doughnut of twisted shape, light in texture.
CURRY..........an Asian dish characterized by varied pungent spices.
CUT AND FOLD.....to blend a mixture by using two motions (1) cutting down through the mixture with the edge of a spoon or spatula (2)sliding the spoon along the bottom of the bowl and bringing it up at the side so as to lift the lower portion of the mixture and fold it over the upper portion. Repeat until blending is complete.
CUT INTO........to incorporate fat into a flour mixture by dividing it finely with pastry blender or your fingers.









D
DEVIL...........to season a food in such a way as to make it hot i.e. eggs
DICE............to cut into small pieces of uniform size and shape (cubical).
DISSOLVE........to pass into solution in water or other liquid.
DREDGE..........to coat, by rolling, food in flour or fine bread crumbs.









E
EMULSION.........the combination of two unlike liquids such as water and oil.
ENTRÉE...........a subordinate dish served between the main courses at a formal dinner. Also, the main dish at a luncheon.
ESCALLOP.........to bake food, usually a mixture with white sauce and topping of crumbs or cheese in a casserole dish i.e. Scalloped potatoes.









F
FILLET...........a boneless piece of fish or lean meat
FILET MIGNON.....a slice of beef tenderloin, cooked by broiling,
FONDUE...........a fluffy preparation of eggs and milk, usually containing bread crumbs and flavored with cheese in which veggies or French bread can be dipped.
FRAPPÉ...........a liquid mixture frozen to a mush.
FRENCH FRY.....to fry in deep fat, usually 375º F.
FRITTER........a fried cake similar to a doughnut containing fruit or vegetables.









G
GLAZE..........a shiny coating applied to certain food i.e.: ham, fruit cake.
GLUCOSE.......a slightly sweet, simple sugar which is readily utilized by the body.
GRATE.........to obtain small particles of food by rubbing it on a grater.
GRILL.........to broil; to cook by direct contact with heat.









H
HIGH FRUCTOSE CORN SYRUP...an inexpensive sweetener made from corn which is not processed by the body like plain sugar.









J
JULIENNE.......to cut into long slender pieces.
JUS............juice or gravy.









L
LACTOSE........a sugar found in milk.
LIQUOR.........the liquid in which a food is packed i.e. oysters or canned vegetables.
LUKEWARM.......a temperature of 100-110º F.









M
MARINADE.......a mixture, usually containing a form of acid i.e. vinegar or buttermilk. in which meat or veggies are put to season and sometimes soften.
MELT...........to become liquefied, usually through the use of heat.
MERINGUE.......a stiffly beaten mixture of egg white and sugar; can be cooked or not









P
PAN-BROIL......to cook in a skillet with just enough fat cooked out of the meat to prevent sticking. Excess fat is drained off at intervals.
PAN-FRY........to cook in a skillet with shallow fat.
PARBOIL........to pre- cook partially in boiling water. Another method is used to finish cooking.
PASTEURIZE.....to apply heat below the boiling point to a food for the purpose of destroying certain organisms, especially those which cause fermentation.
POACH...........to cook food in a hot liquid in such a manner that it retains its original shape.
POT ROAST.......a large piece of beef, usually less tender, cooked by braising rather that by baking or roasting.
POWDERED SUGAR... white sugar that has been reduced to powder.
PURÉE............(noun) a smooth thickened sauce or soup.(verb) to rub through a sieve or blender, obtaining a thick smooth sauce.









R
ROAST............to cook with dry heat. (BAKE)
ROUX............the paste of melted fat and flour which is the basis of all cream sauces and gravies.










S
SAUTÉ........to move food in a pan quickly back and forth over a fire in a small amount of fat.
SCALD........to bring just to the simmering point i.e. milk.
SCORE........to cut part way through, as with the fatty covering of a ham or around the fat on a steak.
SEAR..........to brown the surface of meat quickly by exposing it to a high temp. during the first few minutes of cooking thus sealing in the juices.
SEASON........to add salt, pepper, spices, herbs, etc. to improve the flavor of food.
SIMMER........to cook very gently in water just below the boiling point.
STEAM.........to cook in steam rather than in boiling water thus saving the nutrients.
STEEP.........to allow a substance to stand in liquid below the boiling point for extraction of flavor, or color i.e. tea.
STIR..........to mix food materials with a circular motion in order to blend.
STOCK.........liquid in which meat, fish, or vegetables have been cooked.









T
TARTAR........a sauce made with mayonnaise and having various additions: pickle relish, finely chopped onion, parsley, chives and served with fish.
TOAST........to brown by means of direct heat.
TOSS.........to mix by lifting lightly and repeatedly, usually with a fork and spoon.
TRUSS........to fasten into position with skewers and twine i.e. turkey.









W
WHIP..........to beat vigorously with a rotary beater or wire whisk to incorporate air.