International Cookery

INTERNATIONAL COOKERY

Africa

Gumbo-

A thick Creole soup or dish thickened with okra; the word

gumbo

isderived from an African word for okra

China

1.

Abalone

- A mollusk whose large adductor muscle connecting its single shellis edible; used in both Chinese and Japanese cooking, either fresh, dried, or canned; found throughout the Pacific Ocean, off the coast of California, and inthe English Channel where it is called ormer 2.

Chao fan

- Chinese fried rice with scrambled eggs and various bits of savoryfoods, leftover cold white rice, and seasoning such as soy sauce3.

Chinese Parsley-

Coriander 4.

Chin-chin-

A toast, originally Chinese but now international5.

Dan-

Chinese for egg6.

Dan hua tang-

Egg drop soup in Chinese - American restaurants, literally“egg flower soup”, chicken stock into which beaten eggs are whisked to formsilky strands that resemble flower petals, garnished with sliced scallions.7.

Dian Xin-

Mandarin for dim sum

Dim sum-

In Chinese cooking, small dishes such as various dumplings, friedshrimp balls, spareribs, or fried spring rolls, eaten for snacks during the day;served in restaurants specializing in these dishes, which are from Canton; inMandarin it is

dian xin

; the term means “close to the heart”.8.

Fu rong dan-

Eggs beaten and scrambled with shrimp and garnished withscallions in Chinese – American cooking where it may be known as

egg fooyoung

. It is often more like an omelet with sauce but no shrimp9.

General Tso’s chicken-

A favorite dish in Chinese- American cooking;chicken cubes cut from the leg, marinated and deep-fried, with a sauce of driedhot chili peppers. There was a General Tso in nineteenth-century in Hunan, buthis association with the dish is obscure10.

Gu lao rou-

Sweet and sour pork, a favorite Chinese-American dish. In theclassic Chinese version, pork cubes are battered and fried, then served with asauce of stir-fried scallions, peppers, and other vegetables. The Americanversion includes a sweet and sour sauce with pineapple chunks, ketchup, andvegetables11.

Hua jiao-

Hot peppercorns from Sichuan, reddish brown in color; roasted,crushed, and added to salt as a dipping sauce12.

Hoi sin jiang-

In Chinese cooking, hoisin sauce; a thick, rich, dark brownsauce made from fermented soy beans, garlic, sugar, and salt, and used to flavor sauces and marinades13.

Ho yao-

In Chinese cooking, the Cantonese term for oyster saucesconsisting of oysters, salt, and seasonings concentrated into a thick paste.14.

Hun dun-

Chinese for wonton; egg dough wrapper, literally “swallowingcloud”.15.

Ji- Chinese for chicken

16.

Jiang-

Chinese for sauce. The word also means ginger 17.

Jiang you-

Chinese for soy sauce in light, medium, and dark grades. Lightsoy sauce, saltier and thinner, is used with soup, seafood, and chicken. Dark soysauce, thick, rich, and strong, is best with red meat roasts, stews, andbarbecues.18.

Kuai zi-

Chinese for chopsticks19.

Kumquat-

A small oval citrus fruit, native from China20.

La jiao jiang-

Chinese for hot chili sauce; a condiment made from chilipeppers, vinegar, and seasoning; red in color, red hot in taste21.

Niu rou-

Chinese for beef

Denmark

1.

Danish Pastry-

A yeast pastry filled with nuts, fruit, custard, or cheese;originally from Denmark but much traveled since

France

1.

Abatis-

French for external poultry trimmings, such as wing tips, necks, andfeet; sometimes used interchangeably with

abats

for giblets2.

Abricot-

French for apricot3.

Agneau-

French for lamb4.

Ail-

French for garlic5.

Aioli-

A garlic mayonnaise from France, thick and strongly flavored, usuallyserved with salt cod and poached vegetables6.

Airelle rouge-

French for cranberry7.

Albufera-

In classic French cuisine, a Supreme sauce with meat glaze andpimento butter, named after the lagoon near Valencia in Spain8.

Allemande-

Veal veloute reduced with white wine and mushroom essence,flavored with lemon juice, and bound with egg yolks. It means "German sauce"and it is a basic classic sauce in French cuisine9.

Amandine-

French for garnished with almonds; often misspelled almondine10.

Amuse-gueule-

French slang for cocktail appetizer, "taste tickler"; amuse-bouche is more polite11.

Ananas-

French and German for pineapple12.

Anchois-

French for anchovy13.

Andalouse-

In French, garnished with tomatoes, sweet red peppers,eggplant, and sometimes rice pilaf and chipolata sausages or ham14.

Angel food cake-

A sponge cake made with stiffly beaten egg whites but noyolks, producing a light and airy texture and white color 15.

Anglaise Anglaise-

In French cuisine, English style that is plainly boiled or roasted, or coated with an egg-and-breadcrumb batter and deep-fried16.

Animelles-

The French culinary term for testicles of animal, especially rams;animelles are less popular in Europe today than formerly but still common in theMiddle East. In Italy, animelle means sweetbreads17.

Arachide-

French for peanut18.

Artichaut-

French for artichoke

19.

Aubergine-

French for eggplant, also the word for eggplant in many placesbut not North America20.

Aurore-

In French cuisine, bechamel sauce colored pink with a smallamount of tomato puree; "dawn" implies a rosy hue21.

Baguette-

A long cylindrical loaf of French white bread, literally a "stick"

22.

Bain-marie-

French for a container of warm water over which a smaller potor pots rest, to provide slow, even, indirect heat and protect the contents fromoverheating; a hot water bath used on the stove or in the oven. A double broiler isa simple type of bain-marie23.

Baraquille-

French for a triangular stuffed pastry hors d'oeuvre24.

Batard-

A long loaf of French bread thicker than a baguette but shorter 25.

Bavarois-

In French cuisine, Bavarian cream26.

Bearnaise-

A sauce of the warm emulsion type in classic French cuisine;wine vinegar is reduced with shallots and tarragon, then cooled; egg yolks andbutter are beaten in and the mixture is strained and finished with choppedtarragon and perhaps chervil27.

Bechamel-

In French cuisine, a basic white sauce of milk stirred into a rouxand thickened; one of the "mother" sauce of classic cuisine28.

Beignet-

French for food dipped in batter and fried in deep fat. Also a yeastfritter, common to New Orleans, deep-fried and dredged in sugar or occasionallysavory29.

Bercy-

A classic French fish sauce of white wine and fish fumet reducedwith shallots and finished with butter and parsley; also made with meat glaze andbeef marrow for grilled meat30.

Beurre blanc-

A French sauce of white wine and shallots reduced andthickened with butter, and served warm with seafood, poultry, or vegetables31.

Beurre noir-

A French sauce of butter cooked until brown, often flavoredwith chopped parsley, capers, and vinegar; served with fish and brains32.

Bigarade-

A Seville or bitter orange; in French cuisine, a classic brownsauce for roast wild duck or game made of caramelized sugar, lemon, andorange juices, stock, and demi-glace with blanched zest33.

Blanquette-

A French stew of veal, chicken, or lamb braised in stock,thickened with egg yolks and cream, and garnished with mushrooms and smallwhite onions; the sauce is always off white34.

Bleu-

In French, very rare35.

Bonbon-

French for candy36.

Bordelaise-

In French, garnished with a reduction sauce of red or whitewine with bone marrow and chopped parsley37.

Bouillabase-

This specialty is from Marseilles, originally a heartyfisherman's stew, is made from a wide variety of native fish and shellfish andflavored with saffron38.

Bourguignonne-

In French cuisine, in the style of Burgundy; often beef braised in a red wine sauce garnished with mushrooms, small onions, and dicedbacon39.

Brouille-

French for scrambled40.

Brulé-

French for burned or flamed, as in crème brulee