[A]

a la Carte (KART) – “Carte” was originally a French term for a piece of paper or cardboard and later a bill
of fare or menu. Today the term means according to the menu and that which is written down as
available on the menu. Refers to meal in which the diner selects individual items, paying for each,
rather than taking a complete meal at a fixed price.

a la King – Prepared with a Bechamel sauce containing mushrooms, green peppers, and red or pimento
peppers.

acidulated water – It is a solution of 5 to 6 parts water to 1 part acid (typically the acid ingredient is
lemon juice or vinegar). Since the flesh of certain fruits and vegetables, such as apples and pears, will
darken when exposed to air unless used immediately after cutting, they are dropped into an acidulated
water to stop this process.

al dente (ahl-DEN-tay) – In Italian the phrase means “to the tooth” and is a term used to describe the
correct degree of doneness when cooking pasta, risotto, and vegetables. The food should have a slight
resistance (chewy) when biting into it, but should not be soft, overdone, or have a hard center.

allspice – The dried, unripe berry of a small tree. It is available ground or in seed form. Allspice can be
used in a variety of dishes such as pickles, casseroles, cakes, and puddings. Also known as Jamaica
Pepper. It is the fruit of the evergreen pimiento tree. The flavor resembles a blend of cloves, cinnamon,
and nutmeg. This spice is used in both sweet and savory cooking and can be purchased whole or
ground.

[B]

bagna cauda (BAHN-yah KOW-dah) – Bagna Cauda is an Italian term that means “hot Bath.” It is like a
Swiss fondue except that it has a much more boisterous flavor. The original recipe called for walnut oil,
but olive oil is now used and is considered the key to a successful sauce. The sauce is made up of
anchovy fillets, olive oil, garlic, cream, butter, and vinegar.

bakers’ ammonia (ammonium carbonate) – It is also called hartshorn. It is an ammonia compound and
not harmful after baking. However, do not eat the raw dough. Your kitchen will stink of ammonia while
the cookies bake – but once baked, the cookies will not taste of it. Can be substituted for equal amount
of baking powder in any cookies recipe. It is an old-time leavening favored for cookies, such as German
Springerle. It is said to give a “fluffiness” of texture baking powder can’t. Its leavening is only activated
by heat, not moisture (such as baking powder).

bisque (bisk) – A bisque is a thick, rich, creamy sauce in the form of a puree. Bisque in French means a
“shellfish soup.” The word is a corruption of “biscuit,” as the soup was cooked twice to thicken it.
Bisques in the 18th century were made of poultry and game, not with shellfish as they usually are today.

brochette – (1) Small portions of meat, chicken liver, or seafood that is coe on a skewer (usually
sauteed or grilled). Food cooked “en brochette” is cooked on a skewer. Also known as kabob, a la
broche, or shish ka bob. It is derived from the word “broche,” meaning, “pointed tool.” (2) Brochette is
also used by confectioners to thread fruit in before candying them.
[C]

cafe noir – French for black coffee (coffee without cream or milk).

calzone (kahl-ZOH-nay) – An Italian word meaning “a trouser leg.” It is a pizza crust rolled out and
topped with all the ingredients of a normal pizza except tomato, then folded over to a half-moon or
crescent-shaped turnover. The tomato sauce is sprinkled on top and it then goes into the oven. It is
lightly drizzled with olive oil upon its emergence.

capsicum (KAP-sih-kuhm) – All peppers are members of the genus Capsicum, and the family Solanaceae,
which include tomatoes and eggplant. The name Capsicum comes from the Greek word “kapto” which
means, “to bite.” There are 26 species of peppers categorized at present; however there is much
discussion and argument involved. Most of these are only found in the wild. Also known as Bell Pepper.

[D]

dragree (dra-ZHAY) – They are tiny round, hard candies used for decorating cakes, cookies, and other
baked goods. They come in a variety of sizes (from pinhead to 1/4-inch) and colors, including silver.
They are not edible and can be found at any specialty party store. Dragrees can also be almonds with a
hard sugar coating that are edible and probably can be found at your local pastry shop.

dredge – To lightly coat food that is going to be fried with flour, breadcrumbs, or cornmeal. The coating
helps to brown the food and provides a crunchy surface. Dredged foods need to be cooked
immediately. Breaded foods (those dredged in flour, dipped in egg then dredged again in breading) can
be prepared and held before cooking.

[E]

emrelletes – Emrelletes are peeled seedless grapes, which have been tinted green and flavored with
creme de menthe. They are a commercial produce and are used for garnishing fruit cups, salads, and
the like.

entrecote (ahn-treh-KOHT) – It is a beefsteak, which is cut from between the animal’s ribs. It is often
placed between sheets of oil paper and pounded until it is thinned. It is then grilled or sautd in butter
for about one minute. A common name for entrecote is minute steak.

etouffee (ay-too-fay) – The term literally means, “smothered.” It is a cooking method of cooking
something smothered in a blanket of chopped vegetables over a low flame in a tightly covered pan.
Crawfish and shrimp etoufees are delicious New Orleans specialties.

[F]

Fajita (fah-HEE-ta) – The Spanish word for skirt steak. Most people associate the word fajita with strips
of meat that go into the taco. Fajita is a highly flavorful cut of meat that comes from the outer covering
of the breast near where the brisket comes from.

fondue (fahn-DOO) – The word fondue comes from the French word “fondre,” which means, “to melt.”
It is a pot full of melted cheese in which crusts of bread are dipped.
frangipane – Also know as frangipani. A creamy pastry filling flavored with almonds that is usually
baked in a sweet pastry crust with fruit or puff pastry pithiviers.

[G]

ganache (gahn-AHSH) – Ganache is a rich chocolate mixture made by combining chopped semisweet
chocolate and boiling cream and then stirring until smooth. The proportions of chocolate to cream can
vary, and the resulting ganache can be used as a cake glaze or beaten until fluffy and used as a filling or
as the base for truffles and other chocolate confections.

giardiniera – In Italian, the word means “garden style.” Italian mixed pickled vegetable assortment or
condiment that usually includes cauliflower, carrot, sometimes celery or fennel, and hot or sweet
peppers. Generally used as a condiment on sandwiches or antipasto plates.

gluten – A protein found in wheat and other cereal flours that forms the structure of the bread dough.
It holds the carbon dioxide (CO2) produced by the yeast and expands during fermentation. Gluten is
developed when flour is combined with water and liquids, mixed, and kneaded. It provides the elasticity
and extensibility (stretch) in bread dough.

gourmet (goor-MAY) – (1) A gourmet is a person of impeccable taste. A gourmet is not only concerned
with the quality of the food and wine he serves, but also with the way the food he chooses harmonizes
with each other.(2) Food of the highest quality that is perfectly prepared and presented.

[H]

hash – A dish of chopped pork or beef combined with various chopped up vegetables and seasonings.
Hash is often thought of as a dish that you throw into it whatever is left in the kitchen. In the 19th
century, cheap restaurants were called “hash houses” and the workers in these restaurants were called
“hash slingers.”

hollandaise sauce (butter) – Uses butter and egg yolks as binding. It is served hot with vegetables, fish,
and eggs (like egg benedict). It will be a pale lemon color, opaque, but with a luster not appearing oily.
The basic sauce and its variations should have a buttery-smooth texture, almost frothy, and an aroma of
good butter. Making this emulsified sauce requires a good deal of practice – it is not for the faint of
heart. Berrnaise sauce, which is “related” to hollandaise sauce, is most often served with steak.

hors d’oeuvres (or DERV) – Means little snack foods, small items of food or light courses, served before
or outside of (“hors”) the main dishes of a meal (the “oeuvres”) which are intended to stimulate the
appetite. The terms hors d’oeuvres and appetizers are often used interchangeably, but there is a
difference: hors d’oeuvres are the small savory bites, typically finger food, served before a meal, while
appetizers appear as the first course served at the table. The name hors d’oeuvres comes from the
French and is literally translated as “out of the work,” but it’s more logical to think of it as meaning
“apart from (or before) the meal.”

[I]
icing – A term often interchangeable with “frosting” and preferred in America to describe the sugar-and-
water mixture used to decorate and cover cakes. It may also contain other ingredients and flavorings.
The word is akin to “ice” for the icing becomes firm or glazed after being applied.

infuse – To steep an aromatic ingredient in hot liquid until the flavor has been extracted and absorbed
by the liquid. Teas are infusions. Milk or cream can also be infused with flavor before being used in
custards or sauces.

[J]

jambon (zham-BOHN) – It is the French word for “ham” which consists of the hind leg of the pig,
separated from the carcass at about the second joint of the vertebrae.

jicama (hic-a-ma) – It is also known as the Mexican potato. Jicama is a very firm, bulbous root vegetable
that is brown on the outside with pearly white meat. It can be enjoyed either raw of cooked. It is slightly
sweet to taste and it is very crunchy (it will remain so even after cooking). Great in salads and for using
in dips.

[K]

knead (NEED) – The process of working dough by mixing, stretching, and pulling. Kneading is most often
used in bread dough, and is a necessary step in order to develop the gluten. To knead, gather your
dough into a ball. Using the heel of your hands, press down on the dough. Pull up the part of the dough
that was flattened by your hands and fold it back over on itself. Keep repeating the process, turning the
dough periodically.

kosher salt (KOH-sher) – A pure, refined rock salt used for pickling because it does not contain
magnesium carbonate (because it does not cloud brine solutions). Also used to kosher items. Also
known as coarse salt or pickling salt.

[L]

liaison (lee-ay-ZON) – The process of thickening a sauce, soup, or stew. This is a mixture of cream and
egg yolks that is used to thicken soups and sauces. Egg yolks must be tempered with hot liquid before
adding to the liquid in order to prevent curdling. This process is also referred to as a “binder.”

Liederkrantz cheese (LEE-duhr-krahntz) – It is a semi-soft aromatic cow’s milk cheese created by New
York cheese maker, Emil Frey, in 1882. This cheese is most commonly enjoyed with beer, dark bread,
and onions. Borden Foods purchased the trademark and is its sole producer.

lox – Lox is the term used for salmon that has been cured in pure salt for about two months and then is
soaked to get rid of the excess salt. Lox is not smoked.

[M]

maquechoux (mock-shoe) – This is a dish that the Cajun people of Louisiana got from the Native
American tribes that populated southwest Louisiana. It is a wonderful vegetable dish featuring fresh
corn. The recipe is varied the by adding chicken or even crawfish tails.
marzipan (MAHR-zih-pan) – A mixture of sugar, almonds, and egg whites. Also called almond paste. It is
widely used in dessert preparations. Almond paste and marzipan are both made from ground almonds.
They differ mainly in their sugar content. Marzipan is made from almond paste and sugar and is used
primarily in confections and decorations because it is more moldable and the almond flavor is less
pronounced. Almond paste is used in pastries and other baked goods. They are not interchangeable in
recipes.

muenster (MUN-ster) – It is also call munster cheese. It is a semi soft, whole milk cheese that was first
made in the vicinity of Munster in the Vosges Mountains near the western border of Germany. It has a
yellow, orange, or white surface with a creamy white smooth interior. It melts quickly when shredded
and is often used shredded for sandwiches and pizza toppings.

[N]

nicoise – A descriptive term for dishes served with particular foods used by the chefs of the City of Nice,
France. This garnish usually includes garlic, tomatoes, anchovies, black olive, capers, and lemon juice.
Salad Niise is the most famous of all these dishes, consisting of potatoes, olives, green beans, and
vinaigrette dressing.

noisette (nwah-ZEHT) – (1) It is the French word for hazelnut. ( 2) In French, noisette is a small version of
noix, which means a “walnut.” The noix of a leg of lamb or ham means a “small walnut-shaped” which is
a juicy morsel. It is a small, round, or oval slice of lamb or mutton, which is cut from the leg, rib, or fillet.
It is cut to provide an individual portion.

[O]

osso buco (AW-soh BOO-koh) – An Italian dish comprised of crosscut slices veal shanks braised with
vegetables, aromatics, and stock. Osso Buco means literally “bone with a hole.” Milanese style is served
with saffron risotto and gremolata.

[P]

pandowdy – It is a deep-dish dessert that can be made with a variety of fruit, but is most commonly
made with apples sweetened with molasses or brown sugar. The topping is a crumbly type of biscuit
except the crust is broken up during baking and pushed down into the fruit to allow the juices to come
through. Sometimes the crust is on the bottom and the desert is inverted before serving. The exact
origin of the name Pandowdy is unknown, but it is thought to refer to the dessert’s plain or dowdy
appearance.

parfait (pa-fay) – The parfait is French for “perfect.” Originally the word referred to an ice sweet which
was flavored with coffee. Today it is a rich, frozen dessert made with egg whites, whipped cream, or
gelatin to ace as a setting agent.

polenta (poh-LEHN-tah) – Polenta is the Italian word for “cornmeal.” This grainy yellow flour is a type of
cornmeal made from ground maize, which is cooked into a kind of porridge with a wide variety of uses.
Polenta is very versatile and can be used for any number of recipes, ranging from rustic to highly
sophisticated. Combined with other ingredients to make a savory torte, polenta transcends its humble
definition and becomes quite delectable.

[Q]

quinoa (kEEN-wah) – Quinoa was once the staple food of the Incas and was known as “the mother
grain” in ancient times. It has just started to catch on in the U.S. It is a very small ivory-colored grain,
which you can purchase in grain and flour forms. It cooks like rice, but cooks in half the time and
expands to four times its size. The flavor is delicate and has been compared to couscous with a slightly
bitter aftertaste. To remove the bitter taste, you need only to rinse the quinoa in a sieve before
cooking. Many chefs are using it as an interesting side dish. Sometimes it is called a Super food because
it is a good source of iron, plant protein, potassium, magnesium and lysine. Given the basically bland
taste of quinoa, rice and couscous are often very good substitutes.

[R]

Remoulade (rey-muh-lahd) – Is a classic French cold sauce with a mayonnaise base, but is similar to
tartar sauce. Various condiments are added such as various condiments and herbs, as chopped pickles,
capers, mustard, parsley, chervil, and tarragon. This sauce is also very popular served with salads and
seafood. Louisiana also has their own version of this sauce. In fact, everyone seems to have their own
secret recipe.

rosti (RAW-stee, ROOSH-tee) – In Switzerland, the term rosti means “crisp and golden.” The term refers
to foods (usually shredded potatoes) sauteed in butter and oil on both sides until crisp and browned. A
lot like American hash browns. Rosti, a staple dish in the area of Switzerland bordering Germany,
consists of potatoes that are boiled, grated, fried, then baked or grilled into a golden hash, and topped
with (of course) cheese. It is considered the national dish of German Switzerland.

[S]

schnapps (shnahps) – Schnapps is a generic term for strong, colorless alcoholic beverage distilled from
grains or potatoes and variously flavored. Peppermint schnapps is the most common, but other flavors
include cinnamon, vanilla, root beer, blackberry, raspberry, peach, and mango.

[V]

vermouth (ver-MOOTH) – All vermouths, both white and red, are made from white wine that is flavored
with aromatic herbal extracts and spices. Dry vermouth is white and contains less sugar than red
vermouth. It can be served as an aperitif. White vermouth can be substituted for dry white wine in
cooking.