COOKING & BAKING
DICTIONARY
Page 1 covers A - G
AGRODULCE |
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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. |
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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 |
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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 |
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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 |
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Square deep fried pastry usually sprinkled with confectioner's sugar that can also have a fruit filling | ||
BEURRE BLANC |
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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 |
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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 |
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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 |
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SAVORY To brown meat or vegetables like an onion |
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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 |
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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 |
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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) |
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CREMEUX |
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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 |
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CRUDITES | ||
Assortment of raw vegetables usually served with a dip | ||
CURRANTS | ||
Dried black seedless grapes | ||
DEGLAZE | ||
After browning meat in a pan
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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 |
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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 |
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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 |
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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 |
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A simple way to make a semi-frozen fruit dessert sort of like a 'slushy' | ||
A classic Italian seasoning mix of parsley, garlic & lemon zest | ||
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