A Glossary of Culinary Terminology
aïoli - A type of sauce from southern France, similar to a garlicky mayonnaise.
andouille - A spicy sausage made from pork and used in Cajun dishes.
aperitif - A small alcoholic drink taken prior to a meal.
béarnaise - A white wine sauce flavored with tarragon.
benne - Southern term for sesame seed.
bouillabaisse - A fish soup or stew.
chèvre - A French cheese made from goat’s milk with a tart taste and a moist texture.
chiffonnade - To slice an herb or vegetable into thin ribbons by first stacking and rolling them.
confit - To slowly cook meat in its own rendered fat, making it extremely tender.
couscous - A pasta of North African origin made of crushed and steamed semolina.
dijonnaise - Dishes with or accompanied by mustard.
en papillote - Food enclosed in parchment paper while cooking, to retain more flavor.
escalope - Very thin slices of meat containing no fat, bone or gristle.
étouffée - French term meaning to smother; a stewed dish commonly served over rice.
fagioli - Italian for bean, most often a kidney bean.
fennel - An herb with an anise or licorice taste used in Italian cooking.
ganache - A very rich chocolate filling or glaze.
gnocchi - Italian dumpling made from potatoes.
grillade - A dish made of pounded steak served in a tomato sauce and served over grits.
haricots verts - Tiny, slender green string beans.
hominy - Dried corn kernels, with the hull and germ removed, cooked and used as a side dish.
hoppin’ John - A Southern dish of black-eyed peas cooked with ham hock and served over rice.
infuse - To submerge any number of flavoring ingredients in hot liquid to extract the flavor.
jicama - A crunchy white vegetable tasting like a cross between a potato and an apple.
kalamata - A dark purple Greek olive.
kasseri - A Greek cheese made from sheep or goat’s milk with a sharp, salty flavor.
légumes - French word for vegetables.
marscarpone - An Italian cream cheese.
mesclun - French word for mixed; referring to a salad of mixed greens and herbs.
orzo - Italian word for barley; used to describe a rice-like pasta.
paella - A Spanish dish with rice, saffron, meat, shellfish, tomatoes, garlic and spices.
pancetta - An Italian cured meat similar to a thick bacon; it is salted, but not smoked.
pappardelle - Pasta shaped in broad ribbons with fluted edges.
phyllo - A very delicate, tissue-thin pastry used in Greek dishes, such as baklava.
quenelle - Poached dumpling containing meat or fish.
queso - Spanish word for cheese.
ratatouille - A French appetizer of eggplant, squash, onions, garlic and tomatoes.
roux - A mixture of oil and flour blended and cooked very slowly to the right color for a base for dishes.
saffron - An expensive spice made from a crocus flower; yellow color and exotic taste.
satay - A skewer containing small pieces of meat, barbequed and served with a spicy peanut sauce.
tabbouleh - A Lebanese salad made from crushed wheat, parsley, tomatoes, lemon, and mint.
tahini - A paste made of ground sesame seeds.
tapas - Spanish style of serving “small plates” or appetizer-sized portions.
tasso - A seasoned piece of cured pork used to flavor soups, beans and other dishes.
udon - Japanese wheat flour noodles used in soups.
vichyssoise - A cold potato and leek cream soup.
zabaglione - An Italian dessert custard.
zuppa - Italian word for soup. |