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Glossary of Terms
Glossary of Terms – 1 January 2005
A
Aioli- Egg based mayonnaise made with garlic, lemon juice and vegetableoil.Anglaise - French for vanilla sauce, made with egg yolk, cream and sugar.Arancini - An Italian rice ball crumbed and fried, made with white wine risottoand filled with cheese.Arborio rice - Short grain rice from northern Italy, used for making risotto.Aspen lime- An Australian indigenous fruit.Assiette or assietteSurprise-A French style dessert plate with small portions of several desserts,such as lemon curd tartlet, chocolate mousse, almond tuile and minifriand.
B
Babaganoush - Middle Eastern puree of smoked eggplant, tahini, olive oil, lemon juice and garlic.Baklava-Popular in Greece and Turkey, this sweet dessert consists of manylayers of butter drenched filo pastry, spices and chopped nuts. Aspiced honey – lemon syrup is poured over the pastry.Banyul berries-Berries flavoured in Banyul wine. Banyul wines are made fromgrenache grapes and have a tawny colour and a rich but uniqueflavour.Beef tataki- A Japanese style dish where the beef is hot seared and served rare.Beurre noisette -Butter cooked toward browning point until it develops a nutty flavour.Biryani- A dish made from saffron rice, with pieces of lamb, chicken or vegetables.Black olive oildressing -Made from extra virgin olive oil and black kalamata olives.Blini -Originally from Russia, these small, singular pancakes are madefrom buckwheat flour and white flour.Blood orange- Type of orange with red coloured flesh.Bonito flakes- Bonito is a large fish from the same family as tuna and mackerel.Boudin -A delicate sausage.Brandade- A puree of salt cod, olive oil, garlic, milk and cream.Bresaola -Thinly sliced cured beef.
Page 2 of 7Glossary of Terms – 1 January 2005
Brioche- A light yeast bread made from butter, egg yolk, milk and flour.Buffalo mozzarella- Stretched curd cheese made from buffalo milk. It has a smooth, softtexture and is often used in pizzas, melts and Italian dishes.
C
Calvados- A dry apple brandy made in Calvados, which is in the Normandyregion of Northern France.CaponataVegetables-A mixture of vegetables such as onion, zucchini, eggplant andpeppers, garlic, pine nuts, anchovies, olive oil and tomatoes.
 
Cavalo nero -Thin cabbage stems with dark leaves, similar to silver beet, spinachor ruby beet.Celeriac- The white fleshed root of a variety of celery.Centre preservesPreserves made in the Centre’s kitchen from seasonal fresh producesuch as oranges, raspberry, strawberry, finger bananas or stonefruits.Chicken tikka- Indian style chicken dish, marinated in yoghurt and spices and bakedin the oven.Chiffon -An airy, fluffy meringue mixture.Chipolata sausage- A small, thin sausage.Chocolate nosh- Items such as Mars Bars, Snickers, Cherry Ripe, and Bounty.Chowder -Creamy soup originating from the west coast of the USA, usuallymade with corn, potato and shell fish.Ciabatta- An Italian style crispy, flat bread, usually baked on rocks in a bakeryoven.Cider beurre blanc-Meaning “white butter,” beurre blanc is a classic French saucecomposed of a wine, vinegar and shallot reduction, into whichchunks of cold butter are whisked until the sauce is thick andsmooth.Confit -Slow braised product, marinated and cooked in olive oil and spices.Coppa Salt-cured, sweet and fragrant pork from Northern Italy.Cornichon French for ‘gherkin’, cornichon are crisp tart pickles made from tinygherkin cucumbers.Crème fraiche- A mixture of sour cream and fresh cream. This is very rich and lightlysour or tangy in flavour.Crostini- Crostini are small, thin slices of toasted bread, which are usuallybrushed with olive oil.Crystal bay prawns Farmed prawns from Crystal Bay in Queensland.
Page 3 of 7Glossary of Terms – 1 January 2005
Crystal sugar crisps Lightly baked brandy snap type of thin biscuit.Cucumber raita Indian style yoghurt dish, served as an accompaniment.
D, E, F
Dukkha spice- An Egyptian spice blend made of toasted nuts, seeds and spices.Evoo- An acronym for Extra Virgin Olive Oil.Foie gras -Fattened goose liver. The flavour is extraordinarily rich and thetexture smooth.Fontina cheese-Semi-firm yet creamy, fontina is an Italian cow’s-milk cheese withabout 45 percent milk fat. It has a dark golden brown rind with a paleyellow interior dotted with tiny holes. It has a mild, nutty flavour.Frenched lambcutlets Lamb cutlets trimmed of fat.Friand Small dessert made from almond meal, sugar, eggs and flavouring.Fumet A concentrated liquid that gives flavour to stocks and sauces.Fusilli pasta A spiralled spaghetti.
G, H, I
Green gold A term for the best green Extra Virgin Olive Oil.Gypsy ham Black smoked ham
 
Heidi gruyere A cow’s milk cheese with a rich, sweet, nutty flavour.Hoi sinThis thick, reddish-brown sauce is sweet and spicy, and widely usedin Chinese cooking. It’s a mixture of soybeans, garlic, chilli peppersand various spices.Hot smoked salmon Salmon which is marinated and smoked in a hot kiln, as opposed tocured and dry smoked.Inari sushi A Japanese dish made from tofu skin, filled with sushi rice, sesameseeds and shiitake mushrooms.Irish whisky anglaise Vanilla sauce based cream, infused with original Irish Whisky
J, K, L
Japanoise sponge A sponge made from egg white only, containing almond, nuts, sugar and spices.KoftaAn Arabic dish
,
traditionally made with lamb mincemeat, coriander and spices.
Page 4 of 7Glossary of Terms – 1 January 2005
Kohlrabi This vegetable is a member of the turnip family and tastes like amild, sweet turnip.Kuzukiri noodles Japanese style glass noddles made from rice flour.Lemon delicious Thin shortbread tart with lemon curd filling.
M, N, O
Mesclun leaves Simply a potpourri of young, small salad greens.Mirin Sweetened Japanese sake used for cooking.Mojito A mint cocktail.Moroccan spices Mixture of sweet paprika, cumin, black pepper, cinnamon, cayennepepper, turmeric and ground ginger.Nam jim dip A spicy Thai dipping sauce.Niçoise olives Tiny, brine-cured olives, usually in salads.Niçoise vinaigrette A cold vinaigrette made from black olives, anchovies, olive oil,capers, herbs and spices.Orange blossomwater Originally from Lebanon, it is used for making baklava desserts.
P
Pancetta Italian style air dried bacon cured with salt and spices.Panettone A sweet yeast bread made with raisins, citron, pine nuts and anise,which is baked in a cylindrical tube.PanforteA speciality of Siena, Italy, it is also called Siena Cake. Panforte is aflat, rich cake made from honey, nuts, candied fruits, cocoa andspices.Papillote A French term for baking food in a sealed bag or parcel.Pecorino cheeseAn Italian cheese made from sheep's milk. Most of these cheesesare aged and classified as Grana (hard, granular and sharplyflavoured).Petit fours French style sweets, bite sized and elaborately decorated.Pimento A large, red, heart-shaped capsicum that measures 3 to 4 incheslong and 2 to 3 inches wide.
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