COOKING & BAKING
DICTIONARY
Page 2 covers L - T
| GANACHE |
|---|
| A rich chocolate mixture of semi-sweet chocolate & whipping cream |
| GASTRIQUE |
| A vinegar & sugar based sauce that can be used for either savory or sweet dishes |
| Balsamic, wine & fruit vinegars can be used to make a Gastrique |
| Sometimes fruits are added |
| Gastriques are often added to sauces to give them more flavor & they can be used to decorate a plate |
| GLAZE |
| To cover with a glossy coating like a diluted jelly for fruit desserts or Genache for cakes |
| GRANITA |
| A simple way to make a semi-frozen fruit dessert sort of like a 'slushy' |
| GREMOLATA |
| A classic Italian seasoning mix of parsley, garlic & lemon zest |
| HARICOT VERT |
| Long thin green bean |
| JIGGER |
| A small cup-like measuring tool used generally in making mixed alcoholic drinks. They may be made of metal or glass. Some, but not all, will have will have measurements on the side. |
| JULIENNE |
| To cut or slice vegetables, fruits or cheese into match-stick like pieces |
| JUS |
| French for juice or a thin gravy |
| LEMON CURD |
| A thick, soft & creamy, spreadable cream that has a tart yet sweet flavor |
| MACERATE |
| A liqueur, wine or juice soaks a food to moisten or softent & add flavor |
| MANDOLINE |
| A rectangular food slicer with interchangeable blades
that vary the thickness, shape & design of slices of food |
| MARINATE |
| To allow food to stand in a liquid in order to tenderize or add flavor |
| MEUNIERE |
| Dredged with flour & sauteed in butter |
| MICRO-GREENS |
| Immature very small greens |
| MINCE |
| To chop food into very small pieces |
| MIREPOIX |
| A traditional flavor mix common in French cooking |
| Consists of two parts chopped onion to one part each chopped carrot & celery |
| Used in stocks, soups & stews |
| MIRIN |
| A sweet cooking sake (wine) There are a couple of brands with OU Kosher Supervision |
| MISE EN PLUS |
| French term that means everything in its place |
| Gathering all your tools & ingredients before starting to cook or bake |
| NIGARI |
| The mineral-rich mother liquor that remains after salt is extracted from seawater. It contains sodium chloride, magnesium chloride, magnesium sulfate, calcium sulfate, potassium chloride & magnesium bromide. It is used to coagulate soy protein to make tofu. |
| NUTRITIONAL YEAST |
| An inactive yeast that can give you a cheesy, nutty, savory or umami flavor |
| PANKO |
| Coarse bread crumbs |
| PANNA COTTA |
| Molded custard made with eggs or gelatin |
| PARBOIL |
| To boil until partially cooked ( See Blanch above) |
| PARE |
| To remove the outermost skin of a fruit or vegetable |
| PESTO |
| Can be of made with herbs & nuts ground with olive oil to form a thick paste (traditionally with parmesan cheese |
| PISTOU |
| Similar to Pesto but made with garlic, basil & olive oil Some chefs like to add grated Swiss or Parmesan cheese Often used to as a spread on bread |
| POACH |
| To cook gently in hot liquid kept just below the boiling point |
| POLPETTINE |
| Meat Ball OR Vegetarian 'meat' ball |
| POMODORO |
| Similar to marinara sauce only it's thicker, but still liquid It feels a lot like minced tomatoes in your mouth |
| PROFITEROLE |
| A cream puff |
| PUREE |
| To mash food by rubbing thru a sieve, food mill or food processor until smooth |
| RAGU |
| A meat based sauce |
| RAMPS |
| Wild green onions |
| RAS EL HANOUT |
| Morrocan seasoning that's a combination of floral & spice tones with just a hint of heat. It can include up to 30 herbs & spices often including nutmeg, mace, cinnamon, turmeric, cayenne, ginger, cardamom, black pepper, allspice & cloves Add it to slow cooked stews like cholent, rice or couscous Kosher certified by Earth Kosher. |
| REDUCE |
| To boil a liquid (usually stock, wine or a sauce) rapidly
until the volume is reduced by evaporation This thickens the consistency & intensifies the flavors |
| REFRESH |
| To run cold water over food that has been parboiled OR blanched to stop the cooking process quickly |
| ROMESCO |
| A sauce made with roasted red peppers, almonds, garlic & tomatoes |
| ROULADE |
| SAVORY Pounded Meat or Chicken rolled around a filling with mix of vegetables & often browned before being baked or braised in wine or stock |
| SWEET A thin cake baked on a ' jelly roll pan' or cookie sheet until firm but still moist then spread with a sweet filling and rolled up in like a jellyroll |
| ROUX |
| A mix of equal amounts of flour & butter/margarine used to thicken sauces & soups |
| SABAYON |
| A light mousse or custard like Italian dessert with eggs, sugar & white wine |
| Same as Zabaglione |
| SAMBAL OELEK |
| A ground hot red chili sauce |
| SAUTE |
| To cook &/or brown food in a small amount of oil or shortening |
| SCALD |
| To heat just below the boiling point when tiny bubbles appear at the edge of the saucepan |
| SEMIFREDDO |
| Semi-frozen dessert with a consistency
like a frozen mousse, ice cream cake or custard |
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More cooking pages
Methods Explained | Baking Substitutes | Cooking Substitutes
Measurements & Equivalents
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