COOKING & BAKING
DICTIONARY

Cookbook on a stand

Page 1 covers A - J



AGRODULCE
Sweet N' Sour
AILLADE
A very thick sauce based on a purée of garlic.
Walnut kernels are blended with garlic, walnut oil is added, then seasoned with salt to taste.
You can do this in a mortar or pestle, or in a food processor or blender.
ALFAJORES
A shortbread sandwich cookie with dulce de leche filling
AU GRATIN
Topped with cheese, with or without bread crumbs & browned under broiler
AU JUS
Light sauce for beef that is made of its own juice
BAIN-MARIE
A cooking or baking method in which a dish, bowl, etc. is placed into a hot water bath in the oven
OR on the stovetop OR over a pan of boiling water
BASTE
To prevent drying or to add flavor you moisten food during cooking with pan drippings or sauce
BEGGAR'S PURSE
A wrap using phylo dough or a crepe & a savory or sweet filling
The wrap is usually tied up to look like a purse or the dough is scrunched up to imitate a tied bag
BEIGNET
Square deep fried pastry usually sprinkled with confectioner's sugar that can also have a fruit filling
BEURRE BLANC
A reduction sauce of wine vinegar & shallots cooked with butter & beaten until thick & foamy
To make Pareve use margarine instead of butter
BIAS CUT
Cutting vegetables such as carrots, cucumbers & scallions diagonally
BISQUE
Thick cream soup
BLANCH
To immerse in rapidly boiling water & cook for a very short time
BOUQUET GARNI
A combination of herbs, usually Thyme, Parsley & Bay Leaf, used to flavor soups, stocks & stews
The herbs are often tied together with a string or enclosed in a piece of cheesecloth for easy removal
BRACIOLE
Italian rolled meat dish
BRUNOISE
A style of cutting vegetables where the food is julienned & then turned & diced so comes out like cubes
CANNELE
A small french pastry with a vanilla custard center& a dark thick carmelized crust usually made in a mold
CANOLI
A deep-fried pastry tube filled with sweetened ricotta cheese, nuts & chocolate bits
CAPONATA
A cooked vegetable salad
CARBONERA
A sauce composed of cream, eggs, parmesan cheese & Kosher Bacos
CARMELIZE
SWEET
To heat sugar until it liquifies & turns into a carmel sauce OR brown fruit like a banana
SAVORY
To brown meat or vegetables like an onion
CARPACCIO
Appetizer of thin raw beef with a vinaigrette or other tart sauce
CEVICHE
An appetizer of small pieces of raw fish marinatedin lime or lemon juice
often with onions, peppers & spices
CHIFFONADE
A ribbon-like cutting technique for herbs or green vegetables like lettuce or cabbage
CONFIT
Duck or goose cooked in its own fat & then preserved
CREAM
To soften butter or margarine together with sugar by beating with the tines of a fork
to make a smooth paste
CREME FRAICHE
Can be made with buttermilk & heavy whipping cream
SUBSTITUTE FOR BUTTERMILK
1 C Soy Milk or Almond Milk + 1 T lemon juice or vinegar
SUBSTITUTE FOR WHIPPING CREAM

Healthy Top by Mimic Creme (Pareve - No Trans Fats)
CREMEUX
A dessert that tastes like mousse but is smoother & less airy
CRIMP
To seal the edges of a 2 crust pie by pressing them together with the tines of a fork
CROSTADA
A free-form pie - that is a pie made without a pie tart or shell
The dough is usually partially folded over the filling
Also called Galettes
CRUDITES
Assortment of raw vegetables usually served with a dip
CURRANTS
Dried black seedless grapes
DEGLAZE
After browning meat in a pan
  • You remove the meat from the pan
  • Discard excess grease in order to make a base for a sauce
  • Add a small amount of wine or stock to pan
  • Add any additional requirements for your sauce
DEGREASE
Removing the fat from the surface of stews, soups or stock after cooled in refrigerator
DREDGE
To coat lightly with flour, corn meal, etc.
DUXELLE
A mixture of chopped mushrooms, onions & shallots
that is sauteed & used as a filling for pastries, in sauces or as a garnish
EMULSION
A mixture of 2 or more liquids that are normally un-blendable
ENTREE
Main course
ENTREMET
2 inch cake with several layers
ESPUMA
Foam
FINANCIER
Small french cake or cookie made with almond flour which is made from ground blanched almonds
FOLD
Using a baking spatula to incorporate whipping cream or egg whites or other baking ingredients
into another substance without releasing air bubbles
FRENCH
To cut meat & fat away from the end of a rib or chop leaving the bones bare
FUMET
A concentrated stock
Usually fish stock flavored with white wine, vegetables & herbs
GALANGAL
It's known as the Thai 'ginger but It has a more delicate flavor, an earthy aroma with a hint of citrus
Slice, dice or grate like you would ginger
GALETTE
A free-form pie - that is a pie made without a pie tart or shell
The dough is usually partially folded over the filling
They can be sweet or savory
They are also called Crostadas
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

 Page 2  L -T   |   Page 3  U - Z

 

 

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