Professional Documents
Culture Documents
Food
Dictionary of
Food
International Food and Cooking
Terms from A to Z
Second Edition
Charles Sinclair
All rights reserved. No part of this publication may be reproduced in any form
or by any means without the prior written permission of the publishers.
A CIP record for this book is available from the British Library.
eISBN-13: 978-1-4081-0218-3
1 3 5 7 9 8 6 4 2
As in all dictionaries, the compiler has had to be selective in the words chosen for inclusion.
Even so, the dictionary lists over 24,000 words, of which very few are not in current use
somewhere in the English-speaking world. Some entries have been included for historical
reasons and the browser will find much of interest. Classic dishes, ingredients, cooking
processes, cooking implements and equipment, descriptions of function and details of
service are included as well as scientific, botanical, medical, technological, hygienic and
nutritional terms. Many single words appertaining to the catering industry from the countries
of the European Union are translated, and the dictionary is of use in translating menu items
not included. Drinks, wines and spirits are not included except where they are used as
flavourings in food and food preparation.
Order of entries
All words are listed in strict alphabetical order, ignoring spaces or hyphens. Thus
comes after and after . Numbers come before letters, so E-numbers
such as and come before and . Accented characters are
assumed to follow the unaccented characters which they resemble. Thus comes before or
, for example.
The names of many items in the French repertoire have been taken over wholesale into the
English language. For example, is known as , often
retaining the French acute accent, and for this reason – and to avoid making the entries too
repetitious – this type of entry is listed in reverse order of the words in the dictionary. Thus
would appear under the heading ; other examples are
and . Similar examples occur with whole classes of French
names such as (butter), (garnish), , (soup), ,
etc. Phrases from French and other European languages beginning with , , , , etc.
are also listed in reverse order:
Similarly, where a country is contained within a larger grouping such as Central Europe or
West Africa, the text will indicate the country of origin. This style is only used where there
are relatively few entries for the country. An exception is made for the original four kingdoms
which made up the British Isles: these are treated as separate countries, i.e. England,
Scotland, Wales and Ireland.
Terms from French and other cuisines which are also used in English cookery are labelled
England, France, for example.
Recipes
In some of the entries, outline recipes are given together with quantities of key ingredients.
The usual method of giving quantities is to give the relative proportions by weight in brackets
after the list of ingredients. Thus for example is defined as ‘Flour, butter,
caster sugar and eggs (2:1:3:5) made up…’ This could be 4 oz of flour, 2 oz of butter, 6 oz
of caster sugar and 5 eggs (recalling that a standard egg weighs 2 oz or 60g), or alternatively
in metric measure, 24g of flour, 12g of butter and 36g of caster sugar to each egg.
All cooking temperatures are given in °C (degrees centigrade or Celsius). Equivalents in other
units (°F or gas mark) can be found in any reasonable recipe book.
Transliteration
The transliterations used from the Greek, Russian, Southeast Asian, Chinese, etc. languages
are those adopted in the English translations of the original dishes and terms. Different
authorities give different transliterations and, where several are in common use for the same
dish, they are all given in their correct alphabetical order, referring back or forwards to the
main entry. Chinese terms are transliterated in a variety of ways from either Cantonese or
Mandarin according to the source of the entry. Accents indicating tones are not shown for
Chinese transliterations, hence they give only a very rough approximation of the spoken
word.
Every compiler of a dictionary is indebted to so many written sources that it would be
impossible to list them all. Most of the extant dictionaries and encyclopedias of food have
been consulted and many hundreds of cookbooks trawled. Quite a few errors in the
published literature have been spotted and corrected but it is inevitable that some will not
have been detected and it is hoped that correspondents will point these out.
I am eternally indebted to those persons who first inspired me to undertake this work and to
those who have given so freely of their time to correct the spellings and definitions of foreign
terms. In chronological order, these are Gareth Burgess, at that time Head of the Catering
and Hospitality Department of City College, Manchester, whose encouragement and practical
help were given freely when it was most needed, and my agent, Chelsey Fox, whose efforts
on my behalf were most welcome. The publisher of the first edition, Peter Collin, was a tower
of strength and his continuous guidance, help and assistance eased the long path from first
to last draft. Faye Carney, the editor for the second edition, and her staff have been
extremely helpful and Faye Carney in particular has made many suggestions for improving
the dictionary. Lecturing staff and former lecturing staff at the City College, Manchester, in
particular Gordon Fotheringham, Mary Cork and Anthony Fallon, have been unstinting in
giving me the benefit of their knowledge and experience.
I wish to pay tribute to those students and friends at UMIST and from all over the world who
have corrected the entries in their respective mother tongues. Without their help the errors in
this dictionary would have been legion; as it is, the ones that remain are solely my
responsibility.
Norhafizah Abdullah, Lee Abrams, Cornelia Allen, Christine Biermann, Bao-Dong Chen,
Jan Cilliers, George Devarkos, Rosa Maria Dominguez, Tom Dyskowska, Amer El-Hamouz,
Claudia Aguilar Garcia, Vipa Jayranaiwachira, Dilys Jones, Brahim and Mrs H. Khalfaoui,
Jiri Klemes, Claudia Konscaq, Joan and Bjorn Kristiansen, Asher Kyperstock, Gen Larssen,
Nityamo Lian, Emma Marigliano, Ferda Mavituna, David Miller, Gunnar Munksgaard,
Mehdi Nemati, Claire O’Beirne, Severino Pandiella, Megan Sinclair, Amita Sitomurni (Adji),
David Webb
And finally to my good lady bed companion, Pamela Davis, for whose tolerance and support
over the many years that it took to compile, check and type this dictionary I owe an
irredeemable debt of gratitude.
° deg degree centigrade lb pound weight
(Celsius) m metre
cm centimetre mm millimetre
deg degree Fahrenheit oz ounce
e.g. for example spp. species
esp. especially subsp. subspecies (in botanical
f form (in botanical names)
names) var. variety (in botanical
g gram names)
GM gas mark x botanical cross
i.e. that is to say > greater than
kg kilogram < less than
Food.fm Page 1 Thursday, August 19, 2004 7:53 PM
ABCDEFG
AA See arachidonic acid abalone mushroom Oyster mushroom
AA abalone mushroom
aachar Indonesia, South Asia Shredded abats France Offal, internal organs and other
aachar abats
cabbage and other vegetables. See also acar edible parts of an animal from its extremities
abatte France A thick, broad, double-edged
abatte
pickle. Halved unripe mangoes are mixed cooked button onions, the raw sliced livers
with fenugreek, turmeric, asafoetida, dried and the strained reduced cooking liquor, and
red chillies and salt, allowed to rest, then finished.
covered with warm mustard oil and kept abattis aux navets France As abattis à la
abattis aux navets
rindless cheese similar to Gouda, made in bourguignonne, but with white wine replacing
India from buffalo milk red and with grilled chipolata sausage,
cooked chestnuts and fried diced salt belly of
abacate Portugal Avocado
abacate
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abbacchio
abbacchio Italy 1. Milk-fed lamb 2. Young and Worcestershire sauce and brought
abbacchio
beef cattle renowned for the flavour, texture sausage (about 30 cm long by 10 cm
and tenderness of its meat (NOTE: Because of diameter) made from 2 parts minced beef, 1
lax English law, the amount of meat part fat bacon and 1 part fine oatmeal with
advertised as Aberdeen Angus sold, far spices and seasoning. The mixture is
exceeds the number of cattle raised for wrapped in a cloth and boiled. After
slaughter.) unwrapping it is cooled and glazed or coated
Aberdeen buttery Scotland A yeast-raised
Aberdeen buttery
mixture of butter and lard (2:1) with a flour similar to the lemon sole
fat ratio of (4:3) using the rough puff pastry Aberffrau cakes Wales Small cakes made
Aberffrau cakes
method with 3 threefold turns. The dough is from flour, butter and caster sugar (3:2:1)
cut in ovals, allowed to prove and baked at made up by the creaming method, baked for
200°C for 20 to 25 minutes. 15 minutes at 190°C in greased deep scallop
Aberdeen crulla Scotland A sweet, deep- shells and sprinkled with sugar
Aberdeen crulla
fried cake made from a stiff dough of Abernethy biscuit Scotland A Scottish
Abernethy biscuit
creamed butter and sugar, eggs and flour, caraway-flavoured sweet biscuit (NOTE:
rolled into rectangles, each rectangle Named after Dr John Abernethy (1764–
partially cut into three lengths, these plaited, 1831) of Bart’s Hospital.)
deep-fried, drained and sprinkled with sugar Abgesottener Austria An acid-curdled cheese
Abgesottener
haddock and egg yolk, blended into a hot jelly and marshmallow type (NOTE: The origin
béchamel sauce, served on fried bread or of the term is unknown.)
toast and garnished with parsley and paprika abgusht Central Asia An Iranian dish generally
abgusht
ginger and will keep for several months. made with cubed lean lamb or beef stew
About 2 litres of syrup per kg of apples are meat, plus bones if available, simmered in
required. water with a limu omani. After 90 minutes the
Aberdeen roll Scotland Equal quantities of
Aberdeen roll
2
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abrikos
simmered for a further 30 minutes. Before apricot halves are placed around the top of a
serving, sugar and lemon juice are added to genoese ring, that has been cooked to the
taste. soft-ball stage and glazed with redcurrant
abi See abiu
abi
jelly. The centre of ring is filled with chopped
abish East Africa An Ethiopian dish of minced
abish
anisette-flavoured jelly.
abricots Bourdaloue France Halved apricots
abricots Bourdaloue
apricot sauce
lemon juice abricots Condé France Apricots poached in
abricots Condé
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Abruzzese, all’
Abruzzese, all’ Italy In the style of Abruzzo, acar kuning Southeast Asia A highly spiced
Abruzzese, all’ acar kuning
i.e. with green or red peppers mixed-vegetable dish which can be served
abschäumen Germany To skim hot or cold. Onions, carrots, French beans,
abschäumen
turmeric and left to mature for a week. Also with capers, onions and olives
called aachar, achar, achards, atjar acciughe in salsa verde
macadamia nuts), decorated with slices of acciughe ripiene al forno Italy A dish made
onion and chicken and served cold. The with cleaned fresh anchovies with heads and
Indonesian version is similar but with the tails off and backbone removed leaving two
addition of lemon grass, laos, bay leaves and fillets joined kipper-style. Two anchovies are
lime leaves to the pounded spice mixture put together like a sandwich, skin side out,
and with shallots, spring onions and with a filling of chopped herbs, garlic, pine
tomatoes added towards the end. nuts or walnuts and olive oil. The ‘sandwich’
acarje Burma An appetizer made from a
acarje
is sprinkled with breadcrumbs and olive oil
processed mixture of black-eyed beans and and baked for 10 minutes in a 220°C oven.
accompaniments Items offered separately
accompaniments
4
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acidless orange
accra Caribbean A yeasted doughnut mixture achar Shredded cabbage and other
accra achar
containing pounded salt cod and chillies, vegetables. See also acar
deep-fried and eaten hot with floats achards France, South Asia A macédoine of
achards
with anchovy)
See also akee
acelga Spain Spinach beet
acelga
acesulfame K
acetic acid The acid contained in vinegar
acetic acid
much smaller than the sweet cherry, and
which at 3.5% concentration will ensure the prized for jam making and culinary use. The
stability of pickles, etc. It is obtained by two well-known varieties are the Morello and
biological oxidation of alcohol in wine, ale the Montmorency. Also called sour cherry,
and other fermented beverages. Very cheap pie cherry
acidification The process of adding acids to,
acidification
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acido
not suitable for processing. Also called overheated fat which causes eye and throat
succari orange, sugar orange irritation
acido Italy Acid, pickled, sour, sharp
acido
acidulate, to To acidify
acidulate, to
some cultures
fritters made from a mixture of cooked and
adas Indonesia, Malaysia Fennel seed
adas
chillies
adas manis Indonesia Dill seed
adas manis
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aflatoxin
adipic acid See E355 aerate, to To incorporate finely divided air into
adipic acid aerate, to
chopped apples
æblekage Denmark An individual dessert
æblekage
browned in olive oil, then simmered in white
made from layers of sweetened apple purée wine with coriander seeds and seasoning
and breadcrumbs which have been fried in until the meat is tender
affettato Italy Sliced. Used of ham or sausage.
affettato
doughnut with a light texture filled with apple afiorata Italy The finest grade of olive oil made
afiorata
purée and cooked in a special pan with from the cream which rises to the top of the
indentations first cold pressing. It is skimmed off and
æg Denmark Egg
æg
with fried bacon and served in wedges aflata West Africa Fermented maize flour
aflata
aegletree fruit Wood apple dough boiled with an equal quantity of water
aegletree fruit
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áfonya
unless specially tested for. It is most serious Agaricus bisporus Botanical name Cultivated
in animal feeds. mushroom
áfonya Hungary Blueberries
áfonya
purpose hot sauce made from deseeded artificially ageing them using chemicals, e.g.
chilli peppers, green sweet pepper, garlic, hanging meat and game to improve the
onion, tomato purée, vinegar, sugar and salt, flavour and tenderness, adding oxidizing
processed and simmered until smooth, then agents to flour to produce a stronger dough
bottled agemono Japan Deep-fried food, also the
agemono
consisting of whole eggs, white and fish at 170°C. (NOTE: Abbreviated to age
breadcrumbs, finely diced soft interior fat of in recipes.)
lamb, pepper and saffron, mixed and stuffed agemono-nabe Japan Pan for deep-frying
agemono-nabe
vegetarians.)
agar-agar dengan serikaya Southeast Asia A
agar-agar dengan serikaya
of garlic and oil pounded together
agliota Italy A sauce made by pounding garlic
agliota
bulk out cold appetizers. (NOTE: Not to be style lamb made from breast of lamb,
confused with cellophane noodles.) defatted and cut into small pieces, browned,
agaric A family of fungi, some edible, some
agaric
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ah moi’s mee
agneau de lait France Unweaned milk-fed agoni Italy Small flat freshwater fish found in
agneau de lait agoni
highly prized.
agnello Italy Lamb
agnello
agnello al forno Italy A saddle of lamb larded milk cheese similar to Gruyère with a few
agnello al forno
with onions and garlic, sprinkled with salt holes and a dry rind
and chopped rosemary, roasted in lard and agraz Spain The juice of immature grapes
agraz
served with potatoes roasted in the same from which verjuice is made
dish agrazada Spain Verjuice
agrazada
agnello al latte
agnello al latte Italy Milk-fed lamb agresto Italy Verjuice from grapes
agresto
agnello con cicoria Italy Pieces of boned leg agridulce Spain Sweet-and-sour sauce
agnello con cicoria agridulce
of lamb are casseroled with sliced onions, agrini A small, soft, acid curdled Swiss
agrini
olive oil, tomatoes, salt and red chillies in the cheese made from cows’ or goats’ milk with
oven at 200°C for 1 hour. Chicory, endive or a slightly sour fresh taste, 40 to 60 g in
blanched dandelion leaves are then placed weight
over the lamb, and it is cooked for a further agrio Spain Sour
agrio
30 minutes.
agriões Portugal Watercress
agriões
agnello con olive all’abbruzzese Italy agro, all’ Italy Dressed with oil and lemon,
agro, all’
Floured steaks of boned leg of lamb, also soured with lemon juice
browned in olive oil, salted, defatted and
agrodolce Italy Bittersweet
agrodolce
browned in lard with chopped onions and avocado pears, filled with a mixture of tuna,
strips of pancetta (or smoked bacon); tomato sauce, soured cream, Worcestershire
nutmeg, seasoning and brown stock are sauce and seasoning, and garnished with
added and evaporated, then the chops are chiffonade of lettuce and radish, used as a
braised in white wine. To finish, the pan hors d’oeuvre
aguado Spain Liquid
aguado
from Mexico
lamb, including its kidneys and sweetbreads aguja Spain Garfish
aguja
with onions, wine, lemon juice, chillies, agulat Spain Rock salmon
agulat
agnolotti
agnolotti Italy A half-moon-shaped ravioli gourds and other plants belonging to the
stuffed with minced lamb and onion sautéed family Cucurbitaceae. See also egusi
in butter mixed with boiled rice or spinach, ah moi’s mee Malaysia A Malaysian dish of
ah moi’s mee
cheese and seasoning. Served after cooking stir-fried noodles with soaked Chinese
in standard fashion, sometimes tossed in mushrooms, prawns, cooked chicken,
meat pan juices. Also called pazlache greens, garlic, onion, ginger, egg and soya
agnostinele Italy Tiny red mullet passed
agnostinele
9
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ah moi’s rendang
ah moi’s rendang Malaysia A chicken curry aileron France 1. A wing, strictly a wing tip, of
ah moi’s rendang aileron
milk, desiccated coconut and pandan leaves and wing bones of poached chicken
Ahornsaft Germany Maple syrup
Ahornsaft
made from cheese-flavoured choux pastry, Breasts and wing bones of poached chicken
served as an appetizer removed as two pieces, skinned, coated in
aïgroissade France Cooked solid vegetables,
aïgroissade
aspic placed with the points uppermost
e.g. roots, tubers, sweet peppers, aubergine, around a cone of set mousse made from the
courgettes and the like, served warm with a flesh of the chicken legs and decorated with
mayonnaise and garlic sauce chopped truffle and red ox tongue
aillade France A garlic and nut emulsion
aillade
of duck breast
ai gwa China Aubergine
ai gwa
bird
10
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akoho sy vanio
racks in sheds or cages or in open sunlight in ajowan A plant of the caraway family, Carum
ajowan
cold climates where there is a reasonable ajowan, whose seeds are used as a spice and
flow of fresh air over them. Used for hams, as a source of ajowan oil and thymol. It has a
fish, etc. strong thyme-like flavour, and is used in
airelle France 1. Bilberry or whortleberry 2. Indian cooking often in conjunction with
airelle
pork, pickled pork and pork flesh with chick overnight and skinned, then processed with
peas, garlic, aubergine, sweet corn, chillies, onions, salt and egg so as to
pumpkin and potatoes, seasoned and incorporate air. The bean mixture is then
flavoured with saffron formed into small balls and deep-fried in oil
until browned. Served hot or cold. Also called
ajiaco de papas South America A potato stew
ajiaco de papas
meat or fish in banana leaves. See also Madagascar made from chicken pieces
liboké marinated in lemon juice, lemon zest, salt
11
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akpith
and pepper which are then sautéed with Alaska pollock See Alaska pollack
Alaska pollock
previously sautéed onions and garlic. Alba, al modo d’ Italy In the Alban style, i.e.
Alba, al modo d’
simmered in coconut milk until cooked alalunga, up to 1 m in length with a soft white
through. Served with rice. flesh, not recommended for poaching, but
akpith West Africa Maize meal and soya flour
akpith
alamang Philippines The tiny shrimp (up to 1 pork, beef, bread, vinegar, sugar and
alamang
cm) used to make Filipino shrimp paste seasoning, formed into balls; shallow-fried in
(bagoong) oil until brown, then baked in the oven with
alanine A non-essential amino acid
alanine
salsa de chile chipotle, and garnished with
alaria A seaweed, Alaria esculenta, found in
alaria
flaked almonds
albóndigas con guisantes Spain Meat
albóndigas con guisantes
northern Pacific, Paralithodes camtschatica, from minced cooked meat mixed with
weighing up to 10 kg and with a leg span of breadcrumbs, egg, white wine, chopped
3 m. Its excellent meat is usually processed parsley, seasoning and herbs; panéed,
or canned. shallow-fried in oil and served with tomato
sauce
Alaska pollack A variety of the seawater fish
Alaska pollack
12
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alfalfa
albufera, sauce England, France Sauce whitish centre of the paste just disappears.
albufera, sauce
suprême mixed with meat glaze and pimento (NOTE: Literally ‘to the tooth’.)
butter aldoxime An artificial zero-calorie sweetener,
aldoxime
albumen The white of egg, the nutritive 450 times sweeter than sucrose
albumen
material surrounding the yolk of the eggs of ale An alcoholic drink made from top
ale
higher animals, which also contains various fermented extract of malted grains. The
anti-bacterial substances. Hens’ egg name is generally nowadays applied only to
albumen consists of the protein albumin (9 – crystal (lightly coloured) malts. Ale may be
12%) and water (84 – 87%), in total about flavoured e.g. with hops.
58% of the weight of the egg. It forms a very ale berry See ale gruel
ale berry
quality.
ale gruel England A Yorkshire drink made
ale gruel
found in egg white, blood and other foods. from a very thin gruel of porridge oats and
Like all proteins, these denature and water mixed, when hot, with an equal part of
coagulate when heated or treated with beer, to which is added grated ginger root,
various chemicals e.g. alcohol. See also nutmeg, cinnamon and sugar to taste
ale jelly England A jelly made from ale, sugar,
ale jelly
ovalbumin
alcachofa Spain Globe artichoke
alcachofa
cinnamon and lemon juice, boiled together,
alcachôfra Portugal Globe artichoke
alcachôfra
clarified with egg white and set with gelatine
alemtejo Portugal A soft, round cheese made
alemtejo
amber-coloured honey from Mexico from ewes’ milk with added thistle-type
flowers
alcaparra Spain Caper
alcaparra
mantle
aletta Italy 1. A wing of a bird 2. A fin of a fish
aletta
from ewes’ milk with a white smooth paste Aleurites moluccana Botanical name
and thin dry rind, cast in small rounds (about Candlenut tree
220 g). Contains 45% water, 30% fat and Aleurobius acaras Botanical name A mite
20% protein. sometimes found in old, poorly stored flour.
If seriously infested, the flour has a purplish
alcohol The generic name for a class of
alcohol
tinge.
chemical compounds which includes
alewife United States A member of the
alewife
from chopped onions, parsley, diced ham olusatrum, with a celery-type flavour
and rice all sweated in butter, mixed with resembling lovage and angelica. Its roots can
water and the liquor from the cooking of the be boiled or candied, its young stems
mussels, seasoned and cooked, served with braised, its leaves and flower buds used in
the mussels and garnished with chopped salad or as a pot herb and its seeds used for
hard-boiled eggs (NOTE: The name indicates flavouring. Also called black lovage
alface Portugal Lettuce
alface
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alfóncigo
crisp plant stem about 4 cm long, used in Laguiole cheese in a bain-marie until just
salads or for stir-frying as a vegetable. smooth and elastic
alfóncigo Spain Pistachio nut alimentação Portugal 1. Food 2.
alfóncigo alimentação
and Spirulina, which are used as health deficiency of hydrogen ions (or an excess of
foods, and the larger seaweeds, used either hydroxyl ions) compared with pure water. An
as vegetables or as a source of various food- alkali (e.g. sodium hydroxide) will combine
thickening agents. See also agar-agar, with an acid (e.g. alginic acid) to form a
alginic acid, carragheen, laver bread, nori neutral salt (e.g. sodium alginate). The most
alga mar An edible seaweed, Durvillea
alga mar
i.e. garnished with small croquettes of sweet alkali on the scale of pH which goes from 7
potato and small empty tomatoes, seasoned (neutral) through 7.7 to 9.2 (egg white), 8.4
and braised in oil (sodium bicarbonate or baking soda), 11.9
algin United States Alginates used for
algin
(household ammonia) to 14 (highest value of
thickening. See also alginic acid alkalinity). Strong alkalis such as sodium
hydroxide react with fat in the skin to form
alginates Salts and esters of alginic acid
alginates
alkanna Alkanet
alkanna
porros
garnished with German specialities such as
alholva Spain Fenugreek
alholva
made from goat’ milk, curdled with rennet i.e. garnished with noodles and mashed
and stored in weak brine or water. Contains potatoes
60% water, 15% fat and 20% protein. allergens Compounds, either proteins or
allergens
14
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almendrado
Typical food allergies occur with Allium tuberosum Botanical name Chinese
strawberries, eggs, milk, cereal, fish, peas, chives
and nuts. The response should not be allodola Italy Lark, the bird
allodola
deficiencies as e.g. with the inability to all-purpose flour United States Plain white
all-purpose flour
metabolize lactose, found in most Chinese, flour blended from hard and soft wheat flours
and the inability to metabolize gluten, which
allspice The dried, green, unripe berry of a
allspice
of Cajun cuisine.
allumettes aux anchois, but with a forcemeat
alligator pear Avocado
alligator pear
prepared in a mechanical blender. Served anchois, but with a forcemeat of chicken and
cold as an accompaniment to fish, meat or cream with chopped ox tongue and truffle
vegetables. (NOTE: From the Catalan all
allumettes pour hors d’oeuvres France
allumettes pour hors d’oeuvres
meaning ‘garlic’.)
Rectangles of 8 mm puff pastry used as a
allipebre d’anguiles Catalonia A spicy eel
allipebre d’anguiles
onions Allium cepa, shallots Allium cepa rice pilaf, made with chicken stock and
Aggregatum group, Welsh or bunching
containing cubed lamb, julienned carrots,
onions (ciboule) Allium fistulosum, Egyptian
sliced onions, chopped apples, dried raisins,
onion or tree onion Allium cepa var.
dried apricots and almonds, flavoured with
proliferum, leeks Allium porum, garlic Allium
orange juice and zest
sativum, giant garlic (rocambole) Allium
al macc Italy A northern soup of milk with
al macc
tuberosum.
almamártás Hungary Apple sauce
almamártás
Allium ramosum Botanical name Asian leek based on garlic and olive oil
Allium sativum Botanical name Garlic
almejas palourdes Spain Carpet shell clams
almejas palourdes
Chives
almendra Spain Almond
almendra
garlic
15
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almendras garapiñadas
almendras garapiñadas Spain Sugared almond slice An individual cake made from a
almendras garapiñadas almond slice
amandine butter
almond cream A sweet made from a mixture
almond cream
mashed with 3 tbsp per kilogram of minced
of ground almonds with egg yolks and red peppers, chopped chives and molten
orange flower water, thickened in a bain- butter, 2 tbsp of chopped parsley or
marie and garnished with almond praline coriander leaves and a little powdered bay
almôndêga Portugal Meatball
almôndêga
plus salt and pepper. Served hot or cold.
aloo bokhara South Asia Sour prunes
aloo bokhara
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Altenburger
grilled for 2.5 minutes per side, finished in Mont d’Or. It is dry-salted and ripened for a
the oven on a bed of sorrel purée mixed with week or more. It contains 55% water, 21%
butter and lemon juice and served with the fat and 21% protein.
purée, wedges of hard-boiled egg and slices Alpine cheese A hard, pale yellow mountain
Alpine cheese
in cooking but now protected in the EU. garnished with small tartlet cases filled with
alouette sans tête France A beef olive, also
alouette sans tête
braised sauerkraut and topped with a round
made with veal slice of lean ham
al-salooq Persian Gulf A sweetmeat or
al-salooq
bone, usually including the fillet and dessert made from a flour, milk and molten
prepared especially for top-class roasting butter dough (12:5:5) flavoured with
aloyau de boeuf froid France Cold roast
aloyau de boeuf froid
cardamon and with 2 dsp of baking powder
sirloin of beef including the fillet, on the bone per kg of flour. Walnut-sized balls are shaped
and coated with aspic jelly into crescents, deep-fried at 190°C for 5
Aloysia triphylla Botanical name Lemon minutes until brown, then drained and
verbena coated in icing sugar.
Alse Germany Shad
Alse
milk.
lean pork, beef and pork fat, air-dried and
Altaiski See Altay
Altaiski
eaten raw
Altay Russia A hard cheese with a dry rind
Altay
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altitude effects
water, 7 to 20% fat and 25 to 20% protein for meat is reserved. Meat from opened scallops
the half-fat to full-fat versions. is sliced and sautéed in butter for a few
Althaea officinalis Botanical name seconds. The clam and mussel liquor is
Marshmallow reduced by half and finished with single
altitude effects The temperature at which
altitude effects
cream to form a sauce. The salad is
water boils depends upon the pressure to assembled from sliced cold waxy potatoes
which it is subjected, which in an open topped with the cooked shell fish. The sauce
vessel depends upon the altitude. The is poured over and the whole is garnished
boiling point of water drops by approximately with chopped parsley and served warm.
amalgamer France To mix, amalgamate or
amalgamer
alt Kuhkäse Germany Hard cheese spread made from argan oil, almond paste
alt Kuhkäse
which may be used as food decoration. It has coarsely chopped almonds added to the
no nutritional value and may be harmful. See beurre noisette. Also called poisson meunière
also E173 aux amandes
amandine France A name given to certain
amandine
and small clams are boiled to open with dry cherry with a colourless juice, used for
white wine and chopped shallots. The sound cherry pie and liqueurs
18
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slices of pickled ginger. See also benishoga icing, hard on the outside but soft inside,
amberjack A large round brightly coloured
amberjack
made from sugar and water boiled to 120°C
fish, Seriola dumerili and other species of with a little cream of tartar, then slightly
Seriola, found in tropical and subtropical cooled and whisked into stiffly beaten egg
waters white. Also called boiled frosting, boiled
amb halad South Asia Zedoary
amb halad
icing, frosting
American fudge cake See fudge cake
American fudge cake
fried chopped onions, garlic, ginger, chilli mustard made from ground, dehusked white
powder, lemon zest, etc. garnished with crisp mustard seeds coloured with turmeric and
fried onions mixed with vinegar, etc. Used as a
amêijoas Portugal Small, thin shelled and
amêijoas
pepper
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American plaice
American plaice A large flatfish, amiral, à l’ France In the admiral’s style, i.e.
American plaice amiral, à l’
Hippoglossoides platesoides, similar to, but garnished with a mixture of sliced truffles,
with less definite markings than, the mussels, lobster meat, oysters and crayfish
European plaice. Also called Canadian tails
plaice, sand dab ami-shakushi Japan A fine wire mesh
ami-shakushi
American relishes Hors d’oeuvres consisting skimmer for cleaning deep-fat-frying oil or
American relishes
napped
in a restaurant by dividing it amongst ammiraglia, all’ Italy In the admiral’s style i.e.
ammiraglia, all’
sapidissima, more popular in the USA than water solution as a cleaner and bleach. Often
shad is in Europe smelled on rotting fish and overripe cheese.
American shrimp A large shrimp of the genus ammonium bicarbonate An old-fashioned
American shrimp ammonium bicarbonate
Penaeus (up to 15 cm) fished south of the raising agent which releases carbon dioxide
Carolinas and closely related to the king on heating or reaction with acid. Not in
prawn. There are three varieties: the brown general use. Also called salts of hartshorn
P. aztecus aztecus, the pink P. duorarum ammonium carbonate See E503
ammonium carbonate
carica, which can reach 30 cm in length used as emulsifiers and stabilizers for cocoa
American white shrimp See American shrimp
American white shrimp
from fried pieces of stewing beef and a fried, ammonium sulphate The ammonium salt of
ammonium sulphate
pounded spice mixture (onions, garlic, fresh sulphuric acid used as a yeast food
ginger, salt, turmeric and chilli powder) Amomum globosum Botanical name Chinese
cooked in beef stock and thick soy sauce. cardamom
Other recipes include vinegar, bay leaves, Amomum melegueta Botanical name Grains
fish sauce and cinnamon. Also called amé- of paradise
thà-hin Amomum subulatum Botanical name Nepal
amé-thà-hin Burma A-mer-tha-hin
amé-thà-hin
cardamom
ametlles Catalonia Almonds amoras Portugal Berries
ametlles amoras
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Ananaskaltschale
besan batter deep-fried in the shape of small and reproduce in the absence of air.
rings and soaked in a flavoured sugar syrup Facultative anaerobes will grow with or
amsamgelugor Tamarind
amsamgelugor
without air. Strict (i.e. non-facultative)
anaerobes are poisoned by the oxygen in the
amsoh galbi kui Korea Marinated and grilled
amsoh galbi kui
usually served before or while the menu yellow chilli pepper which is never dried.
choice is being made (NOTE: Literally ‘mouth- Also called guero, Californian chilli,
pleasers’.) California pepper
analcolico Italy Non-alcoholic drink
analcolico
amyl acetate An ester formed from amyl Netherlands, Norway, Russia, Sweden
amyl acetate
diastase
prepared as for ananas georgette, but filled
amyl butyrate An ester formed from amyl
amyl butyrate
macerated in kirsch.
of enzymes that degrade starch to mono-, di- Ananas comosus Botanical name Pineapple
and polysaccharides. Important in bread-
ananas Condé France Pineapple poached
ananas Condé
making.
and served on dessert rice with a fruit syrup
amylopectin The main and more easily
amylopectin
Germany A cold
anadama bread United States A yeast-raised
anadama bread
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ananas Ninon
ananas Ninon France A soufflé mould is filled anchois aux poivrons France A hors
ananas Ninon anchois aux poivrons
with vanilla ice cream and a conical d’oeuvre of anchovy fillets marinated in oil,
depression made from the centre to the alternating with strips of sweet pepper and
outer edges. The depression is lined with decorated with chopped hard-boiled egg,
overlapping slices of pineapple, and the parsley and capers
centre heaped with wild strawberries anchois de Norvège France Norwegian
anchois de Norvège
fillings for bread and savoury pasties, and of pepper, Capsicum frutescens, usually
with braised vegetables and pulses dried for use in Latin American cooking
Anari A soft, white, unripened curd cheese
Anari
from Cyprus, made from ewes’ milk. It has a with garlic, shallots, thyme and olive oil with
slightly sweetish flavour and moist texture a little vinegar, used as a flavouring or dip.
similar to the Greek Mizithra or Italian Ricotta Similar to bagna cauda.
and is eaten as a dessert. anchovas Portugal Anchovies. Also called
anchovas
enchovas
anatra arrosto Italy Duck, blanched for 5
anatra arrosto
minutes, dried with paper then hot air (e.g. anchovy A small Mediterranean fish of the
anchovy
with a hair dryer), rubbed with ground herring family, Engraulis encrasicolus, up to
rosemary, sage, salt and black pepper, 20 cm in length and fished in the
stuffed with the same herbs mixed with Mediterranean and the bay of Biscay
chopped liver, roasted and served with sauce between January and September. Usually
made from pan juices and the stuffing salted whole and used as a garnish or for
anatra ripiena Italy Duck braised with a
anatra ripiena
soy sauce. The centre of the diamonds and with egg yolk and cream or sauce normande
the border are filled with separately chopped without the butter and flavoured with
hard-boiled egg yolk, hard-boiled egg white anchovy; alternatively, a béchamel sauce
and green herbs to give a pleasing pattern. with 2 tablespoons of anchovy essence per
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andouillette de Troyes
litre. It may be finished with diced, dried and andouille de Cambrai France A tripe
andouille de Cambrai
desalted anchovy fillets, and is used with sausage dating from 1767
fish. andouille de campagne
Mayonnaise mixed with tomato purée and andouillette France A small version of the
andouillette
garnished with julienned red sweet pepper andouille but usually containing only
andalouse mayonnaise Mayonnaise mixed
andalouse mayonnaise
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clouté for 2 hours, removed, coarsely angelitter Schnüss Germany A soup made
angelitter Schnüss
chopped and combined with the strained from bacon, young beans and milk
reduced cooking liquor, egg yolks and
angelot France Angel fish
angelot
garni and seasoning, covered with water and angels on horseback A savoury consisting of
angels on horseback
boiled with some wine for an hour, a oysters wrapped in streaky bacon, grilled
previously cooked pork andouille added and and served on buttered toast
the whole braised in the oven for 2 hours.
anges à cheval France Angels on horseback
anges à cheval
Anethum graveolens Botanical name Dill deep-fried at 185°C, drained and garnished
Anethum sowa Botanical name Indian dill with lemon wedges and a sprig of parsley
aneto Italy Dill
aneto
l’Anglaise
angel cake United States A fat-and-egg-yolk-
angel cake
and caster sugar into stiffly beaten egg Luffa acutangula, which grows to 3 m. It has
whites. Usually baked in a ring mould. Also a dull green skin with 10 longitudinal ridges
called angel food cake and is harvested at up to 50 cm. It is slightly
angel fish A type of shark, Squatina squatina,
angel fish
desiccated coconut like large flakes angler fish United States Monkfish
angler fish
24
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anguille en matelote
mixed with cooked leeks and potatoes in a mushrooms, poached oysters and poached
cheese sauce soft roe, the garnish being coated with
angola Spain Sour milk
angola
strained cooking liquor thickened with sauce
angoori petha South Asia A petha made with
angoori petha
espagnole, and the whole surrounded with
small green pumpkins the size of large shallow-fried smelts.
anguille à la tartare France Cleaned and
anguille à la tartare
grapes
anguidda Italy Eel (Sicily)
anguidda
skinned eel either whole or in portions,
poached in white wine court bouillon,
anguila Spain Eel
anguila
tartare sauce
anguilla alla fiorentina Italy Eels rolled in
anguilla alla fiorentina
seasoned breadcrumbs and baked fried in oil then cooled in aspic jelly
anguilla alla griglia Italy Boned eels, cut in
anguilla alla griglia
10 cm pieces, seasoned, floured, oiled and eels cut into 5 cm. pieces, placed on a bed
grilled over charcoal until slightly charred of garden herbs (sorrel, nettle tops, parsley,
anguilla alla marinara Italy Eel in vinegar salad burnet, sage, savory, chervil and
anguilla alla marinara
served cold.
with tomato sauce and peas
anguille au vin blanc et paprika France
anguille au vin blanc et paprika
skinned eel cut into 8 cm. pieces, incised on and filleted eel, cut into 10 cm. thin slices,
each side, seasoned, grilled and served with twisted into spirals, passed through
a border of gherkins, accompanied with seasoned flour, deep-fried and piled up with
softened parsley butter mixed with a small fried parsley. Accompanied with a strained
amount of prepared mustard. reduced red wine sauce made with shallots,
anguille à la meunière France Cleaned and
anguille à la meunière
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anguille frite
anguille frite France Fried eel. Small skinned animelles France Testicles, usually of oxen or
anguille frite animelles
eels, incised both sides, folded into figures of sheep, the latter also being known as sheep’s
eight and skewered, deep-fried and fry. Prepared by scalding, skinning and
garnished with fried parsley. soaking in running water, then marinated
anguille frite à l’anglaise France Cleaned,
anguille frite à l’anglaise
and deep-fried or treated as kidneys. Also
skinned, boned and filleted eel cut into thin called frivolités
anis France, Philippines Aniseed
anis
deep-fried, finished with anchovy butter and plant, Pimpinella anisum, related to the
served immediately accompanied with sauce plants which produce cumin, dill and fennel.
bâtarde It grows erect or prostrate to about 45 cm.
anguille fumée France Smoked eel, served The seeds are known as aniseed. The
anguille fumée
with skin and bone removed and cut into flowers and fresh leaves may be used in
sections salads and as a garnish. The plant is
anguille in salsa Italy Small fried fish
anguille in salsa
sometimes known as aniseed.
aniseed The aromatic, oval seeds of the anise
aniseed
marinated in vinegar
anguille pompadour France Cleaned and
anguille pompadour
plant with a sweet liquorice-like flavour. Used
skinned eel, incised both sides, formed into in cakes, for liqueurs and in Indian cookery
a ring, cooked in white wine court bouillon and as a general flavouring. First mentioned
and cooled in the cooking liquor; then in the written literature in 1500 BC by the
drained, dried, coated with a mixture of Egyptians. Also called anise
aniseed myrtle Australia The leaves of this
aniseed myrtle
separately.
fresh haddock heads, boiled, skinned then
anise fern Sweet cicely
anise fern
oven.
anitra Italy Duck
anitra
aniseed.)
adzuki beans, blanched and simmered for 1
Anice stellato Italy Star anise
Anice stellato
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Anzac biscuits
norbixin. Must be acidified before use. Also antiboise, à l’ France In the Antibes style, i.e.
antiboise, à l’
sardines
antica, all’ Italy In the old-fashioned, classic
antica, all’
of Bixa orellana, usually fried in oil or lard to powdered foods to prevent their particles
impart a subtle flavour and red colour to sticking together. E numbers 530 to 578 are
food. After cooking the seeds are discarded. anticaking agents.
anticuchos South America Kebabs made
anticuchos
Anona cherimolia Botanical name synthetic or natural origin which retards the
Cherimoya rate of reaction of the oxygen in the air with
Anona diversifolia Botanical name Ilama foods, thus slowing down the development of
Anona muricata Botanical name Soursop off flavours in fats and the colouring of cut
Anona purpurea Botanical name Soncoya fruit, etc. E numbers 300 to 321. Typical
Anona reticulata Botanical name Bullock’s examples are vitamin E (from soya beans),
heart vitamin C (from citrus fruit or made
Anona spp. Botanical name Custard apples synthetically), BHT (butylated
and related fruits hydroxytoluene), BHA (butylated
Anona squamosa Botanical name Sweet sop hydroxyanisole) and propyl gallate. The last
anone France Custard apple
anone
three are synthetic.
antipasti almagro Italy Seafood salad
antipasti almagro
cheese made in the west of Germany course of a meal (NOTE: The plural is
ansjos Norway Anchovy
ansjos
antipasti.)
antipasto alla genovese Italy Young broad
antipasto alla genovese
potatoes and onions which is colourless in Mexican dishes served as snack food for
acid and yellow in alkaline conditions street eating or as appetizers or starters
Anthriscus cerefolium Botanical name (NOTE: Literally ‘what you fancy’.)
añu A South American knobbly yellow tuber
añu
Chervil
antibiotics Chemicals produced by various
antibiotics
from a perennial climbing plant. See also
moulds which can kill or prevent the growth ysaño
anversoise, à l’ France In the Antwerp
anversoise, à l’
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AOC
bicarbonate of soda dissolved in water. All with breadcrumbs mixed with melted butter,
the ingredients are melted together, followed by sliced cooking apples and
sometimes with dessicated coconut added. topped with currants soaked in rum. This is
AOC See appellation d’origine contrôlée
AOC
baked at 175°C for 10 minutes, then filled
aojiso Japan See green shiso
aojiso
with a sweetened egg custard made with
aole Italy A fresh water fish
aole
cream, sprinkled with sugar and butter and
baked until the custard is set and browned.
aonegi Japan Spring onions
aonegi
used as a seasoning
an apple filling
aoshiso Japan See green shiso
aoshiso
cm thick, used throughout Japan for Apfelsine Germany Orange, the fruit
Apfelsine
bakagai
around a mixture of chopped raw cooking
aoyose Japan A natural green food colouring
aoyose
apple strudel
distinguishing feature is the use of sour Apfeltorte Germany Apple cake
Apfeltorte
cream in the batter (NOTE: The biscuit is apielsiny v romye z pryanostyami Russia
apielsiny v romye z pryanostyami
named from the initials of its creator, Ann Oranges with spiced rum. Peeled, depithed
Page.) and sliced oranges, marinated and served in
apelsin Sweden Orange, the fruit
apelsin
starting and finishing with a breadcrumb cooking meat or fish so that protein at the
mixture layer, topped with butter and baked centre of the piece is coagulated but not
at 175°C until apples are soft discoloured or hardened
Apfelbröisi Germany A bread pudding apon West Africa The kernels of the wild
Apfelbröisi apon
made with a slightly sweetened pastry preparing a dish, e.g. appareil à crêpes
flavoured with lemon zest and brought ‘pancake batter’
appel Netherlands Apple
appel
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appelbeignet Netherlands Apple fritter eating raw, and, since they keep their shape
appelbeignet
yield. Also called AOC tropical herb of the genus Musa with a
appelmoes Netherlands Apple sauce
appelmoes
appelsiini Finland Orange, the fruit appleberry Australia The green/yellow fruit of
appelsiini appleberry
from Appenzell. See also Knackerli apple layered with toasted butter-soaked
appertization The term for the heat-
appertization
cake crumbs
apple butter See apple cheese
apple butter
This process does not guarantee complete cooked in butter and sugar flavoured with
sterility but any spores present should be grated lemon zest and ground cinnamon,
non-pathogenic and unable to grow in the placed in a mould lined with stale bread
processed food environment. soaked in melted butter or with browned
appertize, to To subject to heat treatment by bread crumbs, covered in same, baked in
appertize, to
retorting (121°C) or high temperature short the oven and served with apricot or custard
time (HTST) processing (132°C and above) sauce
appetite The desire for food evoked by hunger apple cheese England Whole apples cut so
appetite apple cheese
and the taste, smell or appearance of various as to break open the pips, cooked until soft
foodstuffs in cider, passed through a coarse sieve to
appetitost Denmark A sour buttermilk cheese
appetitost
sylvestris var. domestica, which requires cool used to remove the core from apples
apple cream bun England A large choux
apple cream bun
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apple crumble
apple crumble Apples, prepared as for apple apple pudding A suet-pastry-lined basin filled
apple crumble apple pudding
charlotte, with a crumble topping baked in with sliced apples mixed with sugar, ground
the oven cinnamon, grated lemon zest, sealed with
apple cucumber A distinctive variety of
apple cucumber
unsweetened apples, lemon juice and lemon apples, sweated in butter and a little water,
zest possibly with ground cinnamon and then
apple dumpling Cored apples filled with a
apple dumpling
sieved, liquidized or whisked to a smooth
mixture of butter, caster sugar and possibly sauce
apple sauce cake 1. England A Somerset
apple sauce cake
being glazed either with apricot syrup or slices used in Pennsylvanian cooking
melted redcurrant jelly, or by being covered originated by German immigrants
with meringue or dredged with icing sugar. apple slim Ireland A griddle-cooked double-
apple slim
(In the latter two cases, the flan is cooked in crust apple tart
the oven to brown.).
apple snow Apple pulp or purée mixed with
apple snow
meringue
substituting peeled, cored and sliced apple
apple soup England Chopped whole apples
apple soup
poured into a buttered mould, turned out Cheddar cheese from Somerset, flavoured
and, when set, stuck with almond flakes and with an extract of applewood smoke or
served with cream or custard. smoked over applewood and coated with
apple mayonnaise Scandinavia Equal paprika
apple mayonnaise
quantities of mayonnaise and slightly aprapransa West Africa A thick palm nut stew
aprapransa
sweetened apple purée flavoured with from Ghana containing cooked cow peas,
horseradish sauce palm butter or peanut butter, tomatoes,
applemint One of the common culinary
applemint
stuffings, salads, etc. and as a general rich aromatic flavour from a tree, Prunus
flavouring herb. Also called Egyptian mint armeniaca, of the plum family. Suitable for
äpplen Sweden Apples
äpplen
apple pandowdy United States An apple pie apricot flan Flan ring lined with sugar paste,
apple pandowdy apricot flan
made in a dish with spiced sliced apples, pierced, sugared, filled with neatly arranged
covered in a pastry crust half apricots, sugared, baked at 210°C, ring
30
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arándano agrio
removed, rebaked and glazed as for apple essential fatty acids (EFA’s). It is found in egg
flan yolks and fish oils. Its lack in infant milk
apricot fritters Firm but not overripe halved
apricot fritters
Apricot and apple soup consisting of apricots Japan, Eisenia bicyclis, which is similar to
(fresh or reconstituted dried), cooking wakame. It is dried, cut into strips and used
apples, celery, parsley and bay leaf, as a vegetable, in soup or for flavouring. Also
simmered in a light stock, celery and herbs called sea oak
arance caramellate Italy A dessert of peeled,
arance caramellate
Hong Kong containing lean and fat pork, segmented oranges dressed with salt and
preserved duck livers, sugar, soya sauce and olive oil
arancini Italy Croquettes made of savoury rice
arancini
rice wine
Arabica coffee A type of coffee from the bush
Arabica coffee
with butter and saffron wrapped around a
Coffea arabica, with a finer flavour than the filling e.g. meat and tomatoes, chicken liver
higher yielding robusta varieties and tomatoes, mozzarella cheese and
arachide France, Italy Peanut
arachide
tomatoes or ham and peas, and then fried
arancio amaro Italy Seville orange
arancio amaro
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aranygaluska
aranygaluska Hungary A sweet dumpling the meat. Cooking is completed in the oven
aranygaluska
araruta Arrowroot
araruta
and more butter is added at intervals.
Araucaria A genus of pine trees which are the Particularly suitable for white meats.
ardennaise, à l’ France In the Ardennes
ardennaise, à l’
over oak and about 250 g in weight. Can be Arenga pinnata Botanical name Sugar palm
eaten cold or hot and does not need Arenga sacchifera Botanical name Sugar
recooking. Also called Arbroath fillet palm
Arbroath-style lobster Scotland A dish of
Arbroath-style lobster
sliced, precooked lobster flesh, mussels and arenque en escabeche Spain Pickled
arenque en escabeche
sauce, seasoned, flavoured with lemon juice, on Margarita island, Venezuela, made from
placed in lobster shells lined with fried white corn meal, salt and water to form a soft
mushroom slices, covered with sauce and moist dough. This can be deep-fried in small
grated cheese, then glazed and garnished balls stuffed with cheese, meat, fish or
with parsley, anchovies and poached turned beans, or formed into 2.5 cm thick patties
mushrooms. and fried on an unoiled griddle until crusted
arbutus The fruit of the strawberry tree,
arbutus
sauce
archimede A pasta shape. See also fusilli
archimede
Bearberry
ard bhoona South Asia A dry pot roast
ard bhoona
to a sardine
argentine A small silvery fish similar in
argentine
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aroma
commerce are the lesser, the larger and the arme Ritter Germany French toast, pain
arme Ritter
is used for the Bolivian drink chicha. Also Armillaria mellea Botanical name Honey
called mistol jujube fungus
arginine One of the non-essential amino acids armleti Italy Savoury dumplings from Tuscany
arginine armleti
containing salt pork, kidney beans, cabbage style, i.e. with brandy, white wine, onions and
and potatoes tomatoes (NOTE: Armorica is the old name for
Brittany.)
arigusta Italy Crawfish, crayfish
arigusta
arkshell Cockle
arkshell
then baked in a mould in a bain-marie at
170°C for 1 hour, cooled slightly, demoulded
arlésienne, à l’ France In the Arles style, i.e.
arlésienne, à l’
grated Parmesan cheese, eggs, cumin, covered with flaked smoked haddock mixed
chopped walnuts and pepper before baking with grated Parmesan cheese, cooked one
but after proving side, top side dressed with cream and
Armenian cucumber United States A
Armenian cucumber
long waxy-skinned yellow chilli pepper with a by a complex mixture of volatile chemicals
relatively mild sweet taste released during, or produced by, the cooking
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aromate
process, but lost by evaporation and steam arricchito Italy Enriched, e.g. with cream
arricchito
distillation; hence the necessity for careful arròs a banda Catalonia Rice cooked in a fish
arròs a banda
important effects on both the feeling of well- tomato sauce, egg and banana
being and on the digestive system. arroser France 1. To baste 2. To sprinkle with
arroser
a liquid
herbs, spices, etc. arròs negre Catalonia The famous Catalan
arròs negre
infused with thyme, savory, marjoram, lamb, marinated in olive oil with seasoning,
chives, chopped shallots, peppercorns and marjoram and garlic and grilled over
grated nutmeg for 10 minutes, strained, charcoal
thickened with a blond roux, cooked out and arrostino annegato alla milanese Italy
arrostino annegato alla milanese
finished with lemon juice and chopped and Boned loin of veal, rolled around calves’ liver,
blanched tarragon and chervil tied or skewered, cut into thick slices, slices
aromatic vegetables Carrots, leeks, onions
aromatic vegetables
cheese made from goats’ and/or cows’ milk, arrosto Italy 1. Roasted 2. Roast meat or
arrosto
ripened in white wine for a month, dried for a anything baked in the oven, e.g. arrosto-di
month and wrapped in chestnut or plane bue, roast beef; arrosto-di castrato, roast
leaves mutton; arrosto-d’agnello, roast lamb;
aromi Italy Culinary herbs
aromi
sausages. See also saucisses d’Arosa salted, oiled, sealed in the oven at 220°C for
arpajonnaise, à l’ France In the Arpajon
arpajonnaise, à l’
tuberosa, from North America whose roots basting liquor at 190°C until done. Served
can be cooked liked potatoes and also used with red cabbage and mashed potatoes.
in desserts. Also called apio 1 2. The arrosto di maiale ubriaco Italy A tied, boned
arrosto di maiale ubriaco
Peruvian carrot, Arracacia xanthorrhiza, a pork loin larded with carrots, floured,
native of Colombia whose roots are used like browned in butter, braised slowly in grappa
potatoes or turned into a flour used for bread (or brandy), red wine, nutmeg, bay leaves
and pancakes and seasoning until tender and served sliced
Arracacia xanthorrhiza Botanical name with the cooking liquor (NOTE: Literally ‘tipsy
Arracacha, the Peruvian carrot pork’.)
arracanato Italy With oregano arrotolato Italy Rolled up
arracanato arrotolato
arrayán Spain 1. Myrtle 2. Bog myrtle arroz abanda Spain Fish stew served on rice
arrayán arroz abanda
34
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artichauts de Jerusalem
Long-grain rice fried in garlic-flavoured oil zabaglione made with whole eggs whipped
until white, cooked slowly with 2.5 times its with sugar and dry white wine
weight of water or chicken stock and finely Artemisia dracunculoides Botanical name
chopped onion, carrot, chilli and parsley or Russian tarragon
coriander Artemisia dracunculus Botanical name
arroz con camaron seco Mexico Rice with
arroz con camaron seco
Tarragon
dried fish. Same as arroz con pollo but with Artemisia lactiflora Botanical name White
dried shrimps reconstituted in boiling water mugwort
and tinned tuna fish substituted for the Artemisia vulgaris Botanical name Mugwort
poached chicken. ärter Sweden Peas. Also called ärtor
ärter
the staple dish of Mexicans. Long-grain rice national soup of split yellow peas and pork.
fried in garlic-flavoured oil until golden, the See also gula ärter med fläsk. Also called
oil discarded and the rice simmered with a ärter och fläsk
green chilli, chicken stock, chopped onion ärter och fläsk Sweden Ärter med fläsk
ärter och fläsk
liquid is absorbed.
artichauts à la barigoule France Trimmed
artichauts à la barigoule
35
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medium-sized artichokes cooked in salt Sussex dish made from small, cleaned and
water, drained, and arranged in a circle on a washed mullets, simmered in a court
dish coated with cream sauce; napped with bouillon for 10–15 minutes, served with a
same, sprinkled with grated Parmesan reduced sauce made from the cooking
cheese and melted butter and glazed. liquor, sweated onions, lemon juice, white
Served with buttered asparagus tips in the wine, herbs, chopped anchovies, seasoning
centre, and a slice of warm truffle and melted and nutmeg
meat glaze on each artichoke. arval cake A cake given to mourners at
arval cake
artichauts grosse horloge France Cooked funerals in the north of England (NOTE: The
artichauts grosse horloge
artichoke bottoms covered with mussels and name is derived from the Old English word
cockles and topped with a béarnaise sauce arfwol ‘inheritance ale’, used to designate the
flavoured with reduced shellfish cooking feast given by the heir of a deceased king.)
liquor arvi Indonesia Yam
arvi
artichokes or artichoke bottoms cooked over arwa chawal South Asia Long-grain rice
arwa chawal
a layer of sliced, blanched onions and raw asadero Mexico A cooking cheese made from
asadero
ham with white wine and thin béchamel cows’ milk (NOTE: Literally ‘good for
sauce; cooking liquor reduced, sieved and roasting’.)
finished with butter, then poured over the
asado 1. Mexico, Spain Grilled or roasted,
asado
hing
artichoke with the tips of the bracts cut off.
asam Indonesia Tamarind
asam
tamarind
grecque
asam java Malaysia Tamarind
asam java
liquor
artisjok Netherlands Artichoke
artisjok
Breadfruit tree
asarijiru Japan Cleaned and debearded
asarijiru
36
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asida
asatsuki Japan Spring onion removed and the meat chopped before it is
asatsuki
fried garlic
(vitamin C) used as antioxidants. Sodium,
ashet Scotland A dish in which meat is
ashet
chillies, salt and sugar mild-tasting cheese from the northwest, cast
asepsis The prevention of contamination of a
asepsis
temperature until all contaminants are ramosum, grown in China and Japan. The
inactivated, or by filling the food in sterilized central white part is used in cooked dishes
containers in an apparatus which is itself and the green leaves are used as a garnish.
sterilized where they can be sealed. The Asian mussel A greenish-black shelled
Asian mussel
second method is generally used only where mussel, Perna virides, commonly found and
large numbers of containers are to be cooked in Southeast Asia. The flesh is
packed. sometimes dried or deep-fried as a snack
Ashburton open pasty England A Derbyshire
Ashburton open pasty
food.
pasty made from a large rectangle of puff Asian pear The crisp, white, pear-flavoured
Asian pear
pastry 1 cm thick, covered with stewed fruit, fruit of a Japanese tree, Pyrus pyrofolia or P.
soaked dried fruit, mincemeat or jam to 3 ussuriensis, now also cultivated in New
cm. from edges, edges turned to centre and Zealand. The shape varies from apple to
baked at 220°C for 20 minutes. pear. The juicy semi-sweet flesh has a
Ashdown partridge pudding England A fragrant flavour and is enclosed in a golden
Ashdown partridge pudding
Sussex dish consisting of a savoury suet skin rather like a russet apple. It is eaten raw
pastry pudding filled with joints of old or as a garnish e.g. with game. Also called
partridge, sliced rump steak, mushrooms, Japanese pear, Beijing pear, Peking pear,
herbs, seasoning, moistened with red wine snow pear, nashi
and stock. Steamed for 3 hours. Asiatic yam A very heavy yam, Dioscorea
Asiatic yam
37
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asier
asier Denmark Sweet pickled cucumber used asparagus sauce Cooked asparagus,
asier asparagus sauce
cut 25 mm pieces of asparagus and similar amino acids, aspartic acid and the methyl
sized pieces of mushrooms, sautéed ester of phenylalanine, used as an artificial
(asparagus first) in butter with seasoning sweetener with roughly 180 times the
until dry and al dente, served immediately sweetening power of sucrose. It is a risk to
asparagi pasticciati con uova Italy Peeled
asparagi pasticciati con uova
persons suffering from phenylketonuria (1 in
asparagus stalks cut into 5 cm lengths, 15,000 Europeans), and a warning to this
boiled until tender, drained and mixed with effect should be on all containers. Used in
sliced onion cooked to transparency in soft drinks, yoghurts, drink mixes and
butter; beaten eggs with seasoning and sweetening tablets.
aspartic acid A non-essential amino acid
aspartic acid
immediately with the cooked asparagus tips asparagus served with a sauce made from
as a garnish hard-boiled yolk of egg combined with
asparago Italy Asparagus
asparago
bean, Dolichos sesquipedalis, with a frill asparagus arranged in rows, the tips
down four sides, which can be cooked whole sprinkled with a mixture of chopped hard-
when young in the same way as French boiled yolk of egg and parsley, the whole
beans. The dried ripe beans of some coated with brown butter and fine white
varieties are sold as black-eyed beans. Also breadcrumbs which have been fried to a
called yard long bean, long bean, yard bean golden brown in butter
asperges à l’italienne France Asperges à la
asperges à l’italienne
southern Europe, Lotus tetragonolobus or asparagus arranged in rows, tips and one
Psophocarpus tetragonolobus, with a flower third of remaining stalk coated in Mornay
rather like a small sweet pea with smooth sauce, uncoated stalk protected with
brown seeds and grown extensively in buttered paper, sauce sprinkled with grated
Southeast Asia. The pods can be eaten like a Parmesan cheese and the whole glazed.
mangetout when not longer than 6 cm and Also called asperges Mornay
asperges Mornay France Asperges au gratin
asperges Mornay
38
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asupara
food-grade citric acid, and for the production cut in slices; the whole filled with aspic jelly
of enzymes such as glucose oxidase and and demoulded when set
pectinase aspic of foie gras An aspic-lined mould
aspic of foie gras
Aspergillus oryzae Botanical name A fungus decorated with truffle and cooked egg white,
or mould used to ferment rice in the first filled with slices or scoops of cooked foie
stage of soya sauce and miso production gras, each coated with cool aspic; the whole
Aspergillus parasiticus A mould which filled with aspic and demoulded when set
grows on cereals, potatoes and onions and Aspik Germany Aspic
Aspik
produces aflatoxin
assad South Asia Cubed pork shoulder,
assad
together with brandy and aspic jelly and sliced cold meats and sausages
sieved, piled onto slices of breast, cooled, assiette de charcuterie France A plate of
assiette de charcuterie
chicken, cockscombs coated with brown also the popular name for lobster
chaud-froid sauce, chicken kidneys coated astaco americano Italy True lobster
astaco americano
than wild.
usually metal, used for aspic-bound and
astice Italy Plural of astaco
astice
coated foods
astringent A liquid such as lemon juice or a
astringent
mould, decorated and filled with either solution of tannin which tightens up the skin
cooled and aspic-coated poached and or mucous membranes of the mouth
asukal Philippines Sugar
asukal
39
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ata
ata A wholemeal flour used for making atmospheric steamer A device used to cook
ata atmospheric steamer
unleavened breads. See also atta foods in live steam at atmospheric pressure,
atap chee Malaysia Palm nut
atap chee
Condensation of steam on the surface of the
atemoya A hybrid variety of custard apple,
atemoya
food or its container gives the highest rate of
genus Anona, derived from the cherimoya heat transfer available with the exception of
and the sweet sop high-temperature radiant heat. The food
temperature is limited to 100°C.
athénienne, à l’ France In the Athenian style,
athénienne, à l’
grilled or fried
with rice or rice flour and flavoured with
Atherton raspberry Australia One of the wild
Atherton raspberry
cinnamon
raspberries available commercially in Atriplex hortensis Botanical name Orach
Queensland. As it deteriorates quickly it is atsu-age Japan Lightly fried bean curd
atsu-age
raspberry
making unleavened breads such as
athol brose Scotland A dish consisting of a
athol brose
omitted.
to present attereaux after cooking or for
atis Philippines Rose apple
atis
certain garnishes
atjar Shredded cabbage and other
atjar
vegetables. See also acar with butter, pine nuts and chocolate
Atlantic blue crab See blue crab
Atlantic blue crab
immediately
Atlantic, Salmo salar, with medium oily pink attereaux à la princesse France Attereaux
attereaux à la princesse
40
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aumônières surprise
sauce Villeroy reduced with juices from the aubergines à la serbe France As for
aubergines à la serbe
oysters, panéed, deep-fried and served aubergines à l’égyptienne but filled with a
immediately mixture of chopped cooked mutton, tomato
attereaux Villeroy France Attereaux coated flesh and onions chopped and cooked in
attereaux Villeroy
turque
made from flour, ground almonds, sugar and
aubergines à la turque France Aubergines à
aubergines à la turque
lemon zest
la serbe
atum Portugal Tuna fish
atum
cut in 0.5 cm slices, salted and drained for 1 thin round slices, seasoned, battered or
hour, dried, cooked in butter and mixed with panéed, deep-fried and served immediately
cream sauce Auflauf Germany 1. Omelette 2. Baked soufflé
Auflauf
seasoned, floured, deep-fried, reformed with sausage (Brühwurst) made with pork and
tomato purée flavoured with Parmesan beef
cheese between the slices, arranged in a
Augsburgerwurst Germany A lightly smoked
Augsburgerwurst
41
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Aunus
with a blanched strip of angelica or liquorice, autocondimentor A person who seasons any
autocondimentor
cheese from Charente made with ewes’ milk already had and of how it tastes
Aura Finland A semi-soft, blue-veined cheese autolysed yeast Yeast cells which have been
Aura autolysed yeast
made from whole cows’ milk, cast in 2.5 kg subjected to limited and controlled autolysis
rounds. Contains 45% water, 28% fat and to liberate cell contents and change their
24% protein. flavour. The result which looks like thick
Auricularia auricula Botanical name Jew’s molasses in appearance is used in
ear vegetarian cooking and as a sandwich
Auricularia polytricha Botanical name spread.
Chinese mushroom autolysis The process by which cells are
autolysis
aurore but using fish stock to make the water feed designed to produce fresh boiling
velouté base. Used for fish. water on demand
Ausbackteig Germany Dough or flour-based autrichienne, à l’ In the Austrian style, i.e.
Ausbackteig autrichienne, à l’
fennel
noodles made with a flour and water dough, autumn partridge pot England A Norfolk dish
autumn partridge pot
boiled and mixed with cooked spinach, of jointed older partridges passed through
yellow split peas and chakah. Served with seasoned oatmeal and slowly casseroled
keema. between diced bacon and mushrooms,
aushak Central Asia A type of ravioli from
aushak
sprinkled with rubbed dried mint and topped pudding, but using stewed autumn fruits
with keema. such as apples, plums and blackberries, etc.
Auster Germany Oyster, originally the
Auster
42
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combining egg yolks or whole eggs with boiling water (1:50:60) cooled to less than
lemon juice and stock then cooking in a 60°C, beaten into stiffly beaten egg whites
double boiler until thick. Alternatively a (one fifth of the weight of the sugar) and
reduced velouté sauce thickened with a poured into a mould or dish and decorated
mixture of egg yolks and lemon juice. Also awenda bread
impairs the uptake and utilization of the ayam goreng jawa Indonesia A dish of
vitamin biotin in the body. One of a number chicken cut in pieces, simmered until tender
of protective chemicals in the white whose in water, with chopped shallots, garlic,
function is to prevent bacterial attack of the coriander powder, laos powder, lemon grass,
yolk. It is inactivated by heat. grated nutmeg, cinnamon, bay leaves,
avocado The pear-shaped fruit of a species of
avocado
brown sugar and salt until most of the liquid
subtropical laurel, Persea americana, with a is absorbed, drained, cooled and deep-fried
rough, thick, green to dark brown skin, a until golden brown
creamy yellow flesh and a large single stone,
ayam kecap
lot of fat.
halved avocados, sprinkled with vinegar, Aylesbury game pie
43
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ayran
ayran Middle East A yoghurt-based drink qualities, light, heavy, oily, dry, hot and cold.
ayran
similar to lassi, but flavoured with cardamom Eating should be a leisurely activity and a
seeds (two pods per 100 ml of yoghurt) period of quiet after a meal should also be
Ayrshire bacon Scotland Bacon from
Ayrshire bacon
observed. Steaming is considered the best
Ayrshire which has its rind removed after method of cooking, and the attitude of the
curing and is tightly rolled and secured with cook, who should be serene and tranquil, is
string important.
azafrán Spain Saffron
azafrán
two hours, removed from the cloth and azijn Netherlands Vinegar
azijn
azorubine Carmoisine
azorubine
cream
azúcar en polvo Spain Granulated or caster
azúcar en polvo
44
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BCDEFGH
baby beef
baak dau gok China The light green variety of baby beef United States Meat from a beef
long bean animal between 14 and 52 weeks old, no
baak kwo China Ginkgo nut longer veal, but not yet true beef
baby bel France A small, soft, whole cows’
baby bel
flavoured with rum or liqueur and/or filled cakes made with cod
with cream. Served hot or cold. bacalao Spain Dried cod, salt cod, cod or ling
bacalao
soaked in kirsch-flavoured sugar syrup a garlicky sauce with parsley and pepper
baba au rhum France A baba cake baked in
baba au rhum
a small ring mould, soaked in rum-flavoured cod, boned, floured and browned in oil;
syrup and the centre filled with whipped
bread cubes, raw ham, garlic, chopped
cream onions, bay leaf and ñoras added and
babaco A hybrid of the paw paw, Carica
babaco
the same as baklazhannaia ikra except that oil, from the Basque region
parsley is substituted for coriander and
bacalao seco Spain Stockfish
bacalao seco
Singapore made with coconut milk, onions, baccalà Italy Salt cod
baccalà
blachan, herbs and spices baccalà alla bolognese Italy Salt cod cooked
baccalà alla bolognese
45
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baccalà alla cappuccina Italy Salt cod Backpulver Germany Baking powder
baccalà alla cappuccina Backpulver
cooked with oil, vinegar, parsley and garlic Backstein Germany The Bavarian version of
Backstein
Limburger cheese
and served with oil, lemon juice and boiled Backteig Germany Batter for deep-frying
Backteig
are 2 strains, one has an incubation period of milk batter into which whisked egg white is
1 – 5 hours, a duration of 6 – 24 hours and folded, half added to a buttered fry pan and
the symptoms are nausea and vomiting and cooked until set, crisp bacon pieces added,
occasionally diarrhoea; the other has an the remaining batter added, cooked and
incubation period of 8 – 16 hours, a duration turned to brown both sides
of 12 – 24 hours and the symptoms are bacon rasher A thin slice cut at right angles to
bacon rasher
abdominal pain, diarrhoea and occasionally the backbone from a side of bacon. Also
nausea. called rasher
Bacillus licheniformis Bacteria which can bacon strip United States Bacon rasher
bacon strip
hours.
Bacillus subtilis Bacteria which can produce Important in the food industries are
a toxin causing vomiting, abdominal pain Salmonella, Bacillus cereus, Campylobacter,
and diarrhoea. The incubation period is 2 – Staphylococcus, Listeria, all of which are
18 hours. food poisoning organisms and Lactobacillus
back bacon That part of the side of bacon
back bacon
spp. and Streptococcus spp., etc. which are
which, if uncured, would be pork loin or used in the production of various foodstuffs.
shoulder chop See under each heading. See also food
backen Germany To bake
backen
poisoning bacteria
bacterial count The number of bacteria per
bacterial count
making
Backhendl Austria Panéed chicken fried in
Backhendl
growing bacteria
bacterium A single-celled micro-organism
bacterium
lard or oil
Backhuhn Germany Panéed and fried
Backhuhn
which replicates by growth and then division.
chicken Some are beneficial, some harmful. See
examples under entry bacteria.
Backobst Germany Dried fruit
Backobst
possibly flavoured with liqueur or spirits. button onions, covered in sour cream half
Backpflaume Germany Prune
Backpflaume
46
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bake
gratinating with breadcrumbs and grated killed at the battle of Borodino in 1812 and
cheese has various dishes named after him.)
baecheoffe Switzerland Baked potato baguette France Long, thin, crusty French
baecheoffe baguette
vegetables
dough into a ring, then briefly boiling after
Bahia Washington
Bahia
from Umbria
baie de ronce France Wild blackberry
baie de ronce
pancake from Morocco usually eaten at bai mak nao Cambodia Lemon grass
bai mak nao
breakfast. It is cooked on one side only and baingan South Asia Aubergine
baingan
Often served with butter and honey or khli’. added to dips and sauces to give a tart
bagna 1. France A small Niçoise salad served
bagna
flavour
on a round bun with the centre scooped out, bain-marie England, France A dish to contain
bain-marie
eaten as street food (colloquial; Provence) 2. boiling or hot water in which other dishes are
Italy A regional name for sauce stood for cooking or to keep them warm at
bagna cauda Italy A mixture of melted butter
bagna cauda
and a red rind, and is often sliced and grilled. aoyagi (NOTE: The name is sometimes
Bagration Russia A veal and chicken
Bagration
47
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bake, to
Caribbean A type of biscuit from Trinidad baked pudding United Kingdom As steamed
baked pudding
made from plain flour, butter and baking pudding but cooked uncovered at 180°C in
powder (25:6:1) by the rubbing-in method, an oven for about an hour until well risen
brought together with coconut milk and bakelse Sweden A sweet pastry or small cake
bakelse
either baked, griddled or fried bake pan United States A large rectangular
bake pan
bake, to
bake, to To cook in an oven with dry heat. straight-sided shallow pan without a cover,
Heat is transferred by radiation from the hot used for oven-baking
metal surfaces or by convection from natural baker’s cheese United States A soft, smooth
baker’s cheese
or forced circulation of hot air or gas- type of cottage cheese made from a
combustion products. Sometimes steam pasteurized skimmed milk with a lactic
may be added to increase the relative starter culture. Extensively used in the
humidity and reduce the loss of weight by bakery trade. Contains 74% water, 0.2% fat
evaporation of water. Baked goods are and 19% protein.
usually brown on the outside. baker’s dozen Thirteen of anything, a bonus
baker’s dozen
bake blind, to
bake blind, to To bake an unfilled pastry case bread are baked, often with a shop attached
in a tin by lining the inside with foil or
Bakewell pudding England A thickish
Bakewell pudding
a sponge cake, covered with meringue and case lined with jam and filled with an almond
baked in a hot oven so that the meringue is cake mixture, baked and finished with icing
browned whilst the ice cream remains solid. (NOTE: So called from the town of Bakewell in
Also called Norwegian omelette, omelette Derbyshire.)
soufflée surprise, omelette norvégienne baking chocolate Unsweetened or bitter
baking chocolate
baked apple
baked apple United Kingdom A cored apple chocolate used in cooking. See also bitter
with skin on, stuffed with sultanas, brown chocolate
sugar and cinnamon powder and baked in baking powder A chemical raising agent
baking powder
baked egg custard An egg custard mix of as a base for flan rings and smaller
eggs, sugar, milk and flavourings, baked in containers. See also baking sheet
baklava, baklaoua A Middle Eastern,
baklava
48
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Balmoral shortbread
layers of filo pastry interspersed with diluted palm vinegar, flaked and mixed with
chopped nuts, ground almonds, fried sliced onions, green and red chillies,
breadcrumbs, sugar, spice, butter, etc.; after sweet green peppers, ginger, garlic and
baking at 170°C for 50 minutes, soaked in spices and finished with dried shrimp
sugar syrup or honey, cooled and cut into powder and lemon juice
squares or diamonds. The Armenian version baleron Poland A popular smoked pork
baleron
Georgian pâté made from the flesh of roasted ballach Ireland Wrasse, the fish
ballach
bakonyi gombamártás
bakonyi gombamártás
flour and sour cream (1:2:1). Water, sugar which consists of about 12 teardrop-shaped
and yeast are used to form the slightly sticky pieces of stainless steel wire, the two ends of
dough which is mixed with caraway seeds, each secured around the circumference of a
shaped into rolls, sprinkled with more stout circular handle about 2 cm diameter by
caraway seeds, proved and baked at 200°C. 15 cm long. The whole forms a 3
balacan Malaysia A strong-smelling dried
balacan
onion and ginger root fried in oil until golden, stuffed poultry, meat or fish 2. Meat loaf
reserved; finely chopped dried shrimps fried ballottine de volaille France A chicken
ballottine de volaille
with turmeric in the same oil, mixed with the boned from the inside, lined with pâté,
garlic, etc.; softened shrimp paste added stuffed with forcemeat made from the leg
and all cooked over a low heat to form a meat, cooked, cooled and coated with aspic
smelly but tasty concoction. Used as a side jelly
dish. Ballymaloe Ireland A wholemeal, yeast-raised
Ballymaloe
then pounded with salt and vinegar to an balmain bug Australia Sand lobster
balmain bug
tin
cows’ milk cheese with a buttery, aromatic Balmoral shortbread Scotland Queen
Balmoral shortbread
flavoured paste with holes. Contains 42% Victoria’s favourite shortbread made from
water, 20% fat and 25% protein. flour, butter and sugar (3:2:1) pressed out
balcalhao di kismur South Asia A seafood
balcalhao di kismur
49
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Balmoral tripe
Balmoral tripe Scotland Veal tripe cut in 8 cm Asian cooking. Fresh shoots must be
Balmoral tripe
squares, bacon slightly smaller laid over parboiled to remove toxins. Dried shoots are
each square which is then peppered, rolled the most tasty but require long soaking and
up and packed seam side down over bay cooking. Tinned are the most convenient.
leaves in a saucepan, seasoned and covered bambú Italy, Spain Bamboo
bambú
with chopped onions, parsley and veal stock. Bambusa Botanical name Bamboo
It is simmered for 2 hours until tender adding Bambusa vulgaris Botanical name Cultivated
sliced mushrooms 10 minutes before the bamboo shoots
end. Finished with cream before serving. Bambusprosse Germany Bamboo shoot
Bambusprosse
bamboo mustard cabbage See chuk gaai banana which are dark and sticky and
bamboo mustard cabbage
bamboo, used either fresh, salted, pickled, which have been dried and ground. Also
dried or canned in Chinese and Southeast called pisang starch, plantain flour
50
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bannock fluke
banana flower The fat red to purple pointed banda Indonesia Yam
banana flower banda
group of male flowers which forms in the bandal South Asia A rich cream cheese made
bandal
initial stages at the tip of a bunch of bananas. from cows’ or buffaloes’ milk
Used like the globe artichoke in Indian and bandeng Indonesia Bangus
bandeng
(colloquial)
banana heart The pith at the centre of the
banana heart
trunk of a banana plant. It is sliced and fried English sausages, mashed potatoes
soaked in salted water for several hours and and gravy (colloquial)
used in Burmese cooking. The sap must not bangkwang Malaysia Yam bean
bangkwang
cream
transparent pancakes made from cassava,
banana shoot The shoots which grow from
banana shoot
ashes or baked.
wrappers similar to banh trang but made with
banana split A longitudinally split banana
banana split
a banana
banitza susu sirene Bulgaria A pie made of
banitza susu sirene
Served with sauce ti-malice. from barley flour, oatmeal or barley meal and
Banbury cake England An oval-shaped
Banbury cake
51
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Banon
Banon France A small Provençal cream egg and a little milk to a cake consistency,
Banon
cheese sprinkled with savory, wrapped in then baked in a buttered loaf tin at 160°C for
vine leaves and presented on a slice of wood about an hour. Served sliced with butter.
banquet A formal meal with many courses bara jheenga South Asia Lobster
banquet bara jheenga
eggs
bantam eggs Eggs from the bantam fowl,
bantam eggs
lard with diced lean bacon, chopped onions
sometimes used of the very small eggs first and paprika then all simmered with water,
laid by chickens. See also pullet eggs tomato purée, thinly sliced sweet green
peppers and seasoning until cooked and
banteng A small cow-like animal from
banteng
tasty.
lard with chopped onions, diced bacon and
bao China 1. Blanching and refreshing 2.
bao
with tarhonya.
Adansonia digitata. The fruit is large and
bara sem South Asia 1. Jack bean 2. Sword
bara sem
stuffed
barbada Spain Brill
barbada
cress
badèche, bézuche, cernier, loup de mer 2.
barbari Central Asia A yeast-raised Iranian
barbari
soaked in tea (NOTE: Literally ‘speckled barbecue 1. A method of cooking food similar
barbecue
plain flour, sugar, dried vine fruits and egg The equipment used to cook meat in this way
(4:4:4:1) with a little baking powder and (NOTE: Derived from the French barbe à
mixed spice. The dry ingredients are well queue ‘beard to tail’, referring to the
mixed and brought together with the beaten barbecueing of the whole animal.)
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barbecue sauce The general term for any to rice. Not suitable on its own for making
barbecue sauce
spicy sauce served with barbecued food. e.g. leavened bread since it contains little gluten.
a mixture of soya sauce, rice wine or vinegar, Sometimes used in soups (as an addition to
spring onions, garlic, chilli sauce and ground broth), occasionally to make a flour or meal,
toasted sesame seeds or peanuts blended in but predominantly either as animal feed or
a food processor. for conversion to malt (by sprouting) for
barbecue spice mix A medium hot blend of
barbecue spice mix
fermentation in the beer and spirit industries.
ground spices rubbed on to meat before See also pot barley, pearl barley
barley broth Scotland Scotch broth but made
barley broth
salt and soft brown sugar flattened and dried. Used as one constituent
barbeel Netherlands Barbel, the fish
barbeel
bannocks
partially skimmed cows’ milk formed into a barley pudding Scotland A Lothian dish of
barley pudding
disc (250 g), covered with wood ash and barley cooked in the oven at 150°C with 6 to
ripened for a month. Also called Troyes 7 times its weight of water for 2 hours,
barberon France The Provençal name for
barberon
vulgaris, generally used for preserves if at all coloured and lemon-flavoured brittle sweet
barbo Italy, Norway, Portugal, Spain Barbel,
barbo
barm Yeast
barm
vegetables in a tomato sauce barm brack Ireland A sweet bread made from
barm brack
roasting whilst other parts of the meat are shape of a circle often split and filled for use
cooking. Often used to protect the breast as a sandwich
meat of birds and chicken. Bärme Germany Yeast (North Germany)
Bärme
crisp. Used to finish savoury dishes. Barnstaple fair pears England Large Comice
Barnstaple fair pears
Hordeum vulgare, with a seed of similar size wine with sugar and cloves for 15 minutes
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barnyard millet
and served with the strained reduced yolks and sour cream, seasoned, chilled and
cooking liquor and clotted cream served with slices of hard-boiled egg
barnyard millet A type of millet, Echinochloa barya a jagnjetinom Balkans A lamb and
barnyard millet barya a jagnjetinom
the UK and the USA basal mahshi Persian Gulf Stuffed onion
basal mahshi
consisting of two sirloins, connected by the using a meat and rice filling and baked with
backbone. Roasted for celebratory a water and tamarind pulp mixture.
occasions. basal metabolic rate The rate at which the
basal metabolic rate
baron of lamb The saddle and two legs of resting body uses energy. For the average
baron of lamb
lamb in one piece healthy adult this is 1700 K cal per day equal
barquette France 1. Small boat-shaped tartlet
barquette
to 7100 kJ per day.
bas de carré France The top part of the
bas de carré
barracouta Snoek
barracouta
Australian lungfish, Lates calcarifer. Also sugar and eggs in the proportions by weight
called lungfish of 8:5:5:5 with 1 level teaspoon of baking
powder per 8 oz of flour (16 g per kg flour)
barrel 1. A wooden cask with specially shaped
barrel
cream soup
barszcz Poland A Polish version of borscht
barszcz
made from fermented sour beet juice, basilicum, with an aromatic flavour
traditionally served on Easter day reminiscent of mint and cloves used in
barszcz zimny Poland Cold soup made from
barszcz zimny
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Bath chap
basil, purple basil, kemangi. Also called basting brush A brush used to spread fat or
basting brush
foods, especially potato chips, into the fat batangas Philippines A type of mandarin
batangas
slowly so that the boiling off of the water does orange. See also ponkan mandarin
not cause the fat or oil to boil over. It is also
bâtarde, sauce France Salted water
bâtarde, sauce
Züritirggel
basmati rice
types 2. Spain Sweet potato
basmati rice A dense thin long-grain rice with batata charp Middle East An Iraqi patty of
batata charp
Himalayas.)
Batate Germany Sweet potato
Batate
basquaise, à la
bass
baste to To spoon melted fat over food during with small pastry shells with a rich fish filling
Bath asparagus England The flowerhead and
Bath asparagus
bastilla North Africa Layers of crisp-fried Ornithogalum pyrenaicum, which grows wild
warkha pastry interleaved in the savoury around Bath. It tastes rather like asparagus
version with pigeon meat, chicken or fish, and is boiled or steamed.
Bath bun England A sweet, yeast-raised bun
Bath bun
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Bath Oliver
Bath Oliver A plain flat biscuit (NOTE: It was battre France To whip, especially eggs
Bath Oliver battre
invented by Dr Oliver of Bath in the 1700s, battuto Italy A mixture of chopped onion,
battuto
and at that time supposed to have slimming garlic, celery and herbs, sweated in oil and
properties.) used as a base or flavouring ingredient for
batir Spain To whip or whisk soups and stews
batir
type French loaf or bread roll tapering at rolling pin used for grinding spices or
either end and baked on a flat tray 2. A type crushing flavourings such as ginger, onions,
of cut for root vegetables, roughly 6mm x garlic, chillies, etc. Also called batu lesong
batu lesong Indonesia, Malaysia Batu giling
batu lesong
6mm x 25mm
bau dau gok China A light coloured variety of
bau dau gok
diameter and 30 cm long, then steamed for scalded sausage, made for grilling or frying
between 4 and 8 hours. Eaten warm as the Bauernbrot Germany Peasant bread, rye
Bauernbrot
filled omelette
a cutlet bat and thus reduce cooking time Bauernschmaus Austria A dish of sauerkraut,
Bauernschmaus
cooked-curd cheese made from cows’ milk Baumé scale A complicated scale of density
Baumé scale
with a springy tender texture and delicate originally based on brine and equivalent to
taste and numerous small holes. The curd is the percentage by weight of salt in a salt and
pressed in variously-sized cylindrical water solution at 15.5°C. Also used for sugar
moulds, salted in brine or dry salt and syrups but this has no simple relationship to
ripened for 3 to 4 months. sugar concentration. Written °B or °Bé. The
Battenberg A rectangular long oblong sponge
Battenberg
coating (i.e. more viscous) consistency for Bavarian cream See bavarois
Bavarian cream
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decorated if required. Also called crème liver, sieved and mixed with egg, chopped
bavaroise, Bavarian cream bacon fat, onions, fried bread crumbs,
bavarois au marasquin France A cherry-
bavarois au marasquin
England, France
Hollandaise sauce flavoured with grated Bayonne ham France A dry-cured lightly
Bayonne ham
Long thin strips of pasta noodles with an oval evaporation of seawater, usually in large
cross section, available fresh or dried crystals of up to 5 mm. See also sea salt
baveuse France Moist or runny. Used for the
baveuse
just runny top of an omelette which becomes Argopecten irradians, up to 7.5 cm diameter
the interior when it is folded. with an off-white to black shell. Found off the
bavosa Italy Soft in the centre, as of omelettes east coast of North America, it has a very
bavosa
and frittatas. See also baveuse delicate flavour and can be eaten raw when
bavose Italy Blenny, the fish
bavose
fresh.
bay trout Australia See salmon 2
bay trout
onion mer
beakie Australia Southern sea garfish
beakie
hare’s blood and finished with redcurrant genus Donax, similar to the wedge shell clam
jelly, lemon juice and port. Served with
bean curd A rather flavourless, textureless but
bean curd
occasionally on the wood or pine cones. coagulated bean curd which has a soft
bay bug Sand lobster
bay bug
lumpy appearance
Bayerische Leberknödel Germany Liver bean curd cheese Bean curd fermented with
Bayerische Leberknödel bean curd cheese
dumplings made with raw chopped calves’ brine or rice wine and spices and mixed with
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red food colouring and sometimes cereal beard The gills of an oyster or the fibrous
beard
extenders. It has a strong flavour of cheese threads by which mussels attach themselves
and is served as a side dish or condiment, or to rocks
used as flavouring. Also called Chinese beard, to To remove the frilly gill parts or
beard, to
cheese, pickled bean curd, red bean curd, beards of certain shellfish such as oysters
soya bean cheese, fermented bean curd and the threads from mussels which attach
bean curd noodles
bean curd noodles Thin strips of dried bean them to the rocks
bear grass United States See yucca 2
bear grass
nutritious than starch-based noodles. Also hollandaise sauce, but with chopped
called soya noodles, soya vermicelli tarragon stalks in the initial reduction and
bean curd sheets
bean curd sheets See bean curd skin finished after straining with chopped
bean curd skin tarragon and chervil. More egg yolks are
bean curd skin The skin which forms on the used than for hollandaise to give a thicker
surface of hot soya bean milk if allowed to sauce. Served warm with grilled meat and
stand. It is lifted off and dried. When fish.
softened it is used for wrapping food prior to
béarnaise tomatée, sauce France Choron,
béarnaise tomatée, sauce
stick-like quills before drying. After softening bearss lime Persian lime
bearss lime
bean sauce
bean sauce A bean paste let down with brine with cows’ milk in the Haute Savoie using the
or oil to give a softer consistency same techniques as Toma. It has a springy
bean sprouts
bean sprouts The young shoots of the mung texture without holes and is cast in 20-cm-
bean, Phaseolus aureus, or adzuki bean, diameter thin rounds.
used as a vegetable in Chinese and bebek Indonesia Duck
bebek
Japanese cooking. Other seeds that may be becada amb cóc Catalonia Cooked woodcock
becada amb cóc
bean threads
beef, is very rare as the species is becoming beccute Italy Maize flour cakes containing
beccute
bearberry The red fruit of a plant from béchamel, sauce England, France A basic
béchamel, sauce
northern moors, Arctostaphylos uva-ursi, white sauce made from a white roux and
similar to the cranberry and picked from the seasoned milk flavoured with an onion clouté
wild using 100g of flour per litre. The onion is
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beef tenderloin
removed and the sauce strained after with celery seeds, topped with onion and
simmering for at least 30 minutes. A very parsnip, moistened with red wine, stood for 2
important base and often referred to simply hours and baked with a tight fitting lid at
as béchamel. 170°C until tender
bêche-de-mer France Sea cucumber (NOTE: beef herbs The principal herbs used with beef
bêche-de-mer beef herbs
Literally ‘spade of the sea’.) are basil, bay, caraway, chervil, lovage,
beckasin Sweden Snipe
beckasin
from buffalos’ or cows’ milk. The unbroken Knackwurst, cervelat and similar sausages
salted curd is drained in cheese cloth and about 4.5 to 5.5 cm diameter taken from the
may be eaten fresh or ripened for up to 3 middle of the beef intestine
beef olive A thin slice of topside of beef rolled
beef olive
smoked
(female) or bull (male) (NOTE: The Anglo-
beefsteak United States Steak, as in
beefsteak
ox liver)
beef bourguignonne See boeuf à la
beef bourguignonne
red edible fungus, Fistulina hepatica,
bourguignonne shaped rather like a thick tongue which
grows on trees. Treat as mushroom. Also
beefburger A mixture of lean minced beef,
beefburger
cream
beef or rendered from beef suet. A less
beef suet The hard granular fat interspersed
beef suet
government-recognized grades are prime, served tataki-style, i.e. seared briefly on all
choice, good, standard and commercial. sides under a hot grill then thinly sliced and
Prime is rarely available in retail markets. presented to show the brown exterior and
beef hare England Strips of chuck steak
beef hare
pink interior
beef tea A clear consommé of beef
beef tea
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beef tomato
beef tomato A very large fleshy tomato up to beet sugar Sugar produced from sugar beet.
beef tomato beet sugar
spread with duxelles and liver pâté, wrapped bef stroganov Russia Beef Stroganoff
bef stroganov
in puff pastry, egg-washed and baked in the traditionally made with sliced onions sweated
oven. The meat and pastry should finish for at least 30 minutes with sliced
cooking simultaneously. Served sliced. mushrooms added towards the end,
Beenleigh blue England A ewes’ milk cheese
Beenleigh blue
parsley
beetroot A biennial plant, Beta vulgaris
beetroot
beigel Bagel
beigel
meal
sweated in butter, flour added and cooked
Bein Germany Leg; of an animal, etc.
Bein
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Benalty pie
cheese for from 1 to 2 years. unpasteurized cows’ milk cheese. See also
bejel Spain Tub gurnard
bejel
Tête de Moine
belle meunière, fish Fish meunière dressed
belle meunière, fish
ham smoked over peat. Also found on the specific uses in sausage, pâté and pastry
West coast of Scotland. making
Belfermière Luxembourg A semi-hard cows’ belly of pork See pork belly
Belfermière belly of pork
milk cheese cast in squat cylinders (1.8 kg). belly pork See pork belly
belly pork
plant, Cichorium intybus, with bitter green Bel Paese Italy A rich, mild, quick-ripened
Bel Paese
leaves. The conical roots are trimmed and creamy cheese made on an industrial scale
have the leaves cut off 2 cm above the crown since 1906 from whole cows’ milk, weighing
and are then forced to produce white, yellow- about 2.5 kg and coated with a yellow wax
tipped, compact, leafy shoots up to 15 cm rind (NOTE: Literally ‘beautiful country’.)
long by 5 cm diameter, known as chicons, beluga caviar Russia The light grey caviar
beluga caviar
which are in season from January to March. from the roe of the female beluga, the largest
They can be cooked as a vegetable or eaten of the sturgeon family. Usually served as a
raw in salads. The roots have been used as a hors d’oeuvre.
coffee substitute and when young can be beluga sturgeon One of the largest fish,
beluga sturgeon
boiled as a root vegetable. The flowers and Acipenser huso or Huso huso, in the
seedlings of the unforced plant can be used sturgeon family from the Black Sea, the
in salads. Also called Witloof chicory, Caspian Sea and the rivers that flow into
succory, Belgian endive, endive them. It can live up to 100 years and weigh
Belgium endive United States Belgian
Belgium endive
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ben cotta
ben cotta Italy Well done. Used of steaks. berberecho Spain Cockle
ben cotta berberecho
pike, head on, cleaned but not scaled, boiled Berberis vulgaris Botanical name Barberry
in salted water then allowed to cool before berbigão Portugal 1. Cockle 2. Mussel
berbigão
gently easing the flesh from the skin and Bercy France With sauce Bercy or beurre
Bercy
and/or velouté sauce. Often served with an fish stock, white wine, lemon juice with
egg or horseradish sauce. chopped parsley and sweated chopped
Bengal gram South Asia A small variety of
Bengal gram
slices of pickled ginger rhizome used as an A popular example is filets de sole bercy.)
accompaniment to Japanese dishes Bercy, sauce England, France Chopped
Bercy, sauce
especially sushi. Also called gari, shallots sweated in butter, white wine and
amazushoga fish stock added and reduced, fish velouté
benløse fugler Norway Beef olives
benløse fugler
lunch box used by Japanese office workers pudding made from a Victoria sponge
to hold their midday meal mixture flavoured with grated orange zest
berffro cakes Wales Flour, butter and sugar
berffro cakes
Alsace, containing dried vine fruits and cows’ milk cheese with a cracked but
flavoured with kirsch. Also called bireweck smooth strong-flavoured paste and a
berbere A ground spice mix from Ethiopia,
berbere
wrinkled light brown rind
used in stews and in panés. Made from dry- bergamot 1. A citrus hybrid, probably of
bergamot
fried deseeded red chillies, coriander seeds, Seville orange and sweet lime, Citrus
cloves, green cardamom, ajowan, allspice, bergamia, used only for its highly perfumed
black peppercorns, fenugreek seeds, rind oil which amongst other uses is sprayed
cinnamon and dry ginger. on tea to produce Earl Grey 2. A perennial
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bessara
lemon-scented herb, Monarda didyma, used chopped meat and diced bacon with salt and
in salads, summer drinks and with pork. Also black pepper, coloured dark red
called bee balm Berliner Torte Germany Short pastry
Berliner Torte
chicken, jointed and browned in a seasoned one or more seeds or an assembly of small
mixture of lemon juice and molten butter, put sacs of juice each enclosing one seed within
in a covered dish with chicken stock and it or on its surface
berry sugar United States Sugar finer than
berry sugar
Berlin and speaking near the Berlin Wall, aromatic vegetables and garlic browned in
said ‘Ich bin ein Berliner’ He should have olive oil, 5cm cubes of floured and browned
said ‘Ich bin Berliner’ or ‘Ich komme aus pork, soaked haricot beans and chick peas;
Berlin’.) stock added and all simmered until almost
Berliner Hühnerfrikasse Germany Diced cooked; French beans and sliced roasted
Berliner Hühnerfrikasse
chicken flesh, diced calf’s tongue, sweet red peppers added and cooked 15
sweetbreads, prawns, sliced asparagus and minutes; finally sliced black pudding and
diced mushrooms (8:2:2:2:2:1), all seasoning added for a further 10 minutes of
previously cooked, mixed with a chicken cooking
velouté with added egg yolks (2 per litre) and berza marina Spain Sea kale
berza marina
lemon juice, heated to boiling and served. besan South Asia Ground chick pea flour,
besan
The velouté is normally made with the more aromatic and less starchy than wheat
chicken cooking liquor. flour, excellent for batter and for coating fish.
Berliner Luft Germany A light mousse of egg
Berliner Luft
large Bratwurst
Berliner Rotwurst Germany A type of black bessara North Africa A Moroccan dip made
Berliner Rotwurst bessara
pudding made with pig’s blood, coarsely from cooked broad beans and red sweet
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best-before date
peppers, ground cumin seeds, oil and lemon are shelled and boiled before drying. The
juice, all processed to a smooth paste orange to scarlet ripe nuts are known as chali
best-before date Date mark used on
best-before date
and are dried in the husk and shelled. Also
packaged food which has a shelf life of 6 called areca nut
beterraba Portugal Beetroot
beterraba
changed by the manufacturer after the first from Touraine with a spicy flavour
date has expired. Such relabelled foods tend Bethmännchen Germany A marzipan biscuit
Bethmännchen
rib bones counting from the rear of the lamb, until nut brown, one quarter its weight of very
cut down the centre of the back bone. The fine fresh white breadcrumbs added and
ribs are shortened to about 10 cm. Usually cooked until golden brown
skinned and chined and the ends of the ribs beurre Bercy France White wine reduced by
beurre Bercy
less susceptible to colour change than mixed with melted meat glaze and chopped
anthocyanin tarragon
beurre composé France Compound butter
beurre composé
Beta vulgaris vulgaris Botanical name butter made of equal quantities of chopped
Beetroot shallots and butter, the shallots blanched,
betel leaf The leaf of the betel pepper, Piper
betel leaf
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bhel puri
beurre d’écrevisses France A compound original wine, lemon juice and chopped
beurre d’écrevisses
butter made from the remains of crayfish parsley. Used with grilled sirloin steaks.
cooked for some other purpose, pounded beurre monté France Monter au beurre
beurre monté
with an equal quantity of butter and sieved beurre noir France Butter browned in the
beurre noir
butter made with poached soft roes pounded of vinegar and coarsely ground pepper. This
with twice their weight in butter, flavoured may be kept molten until used when fried
with mustard and sieved chopped parsley and chopped capers are
beurre de Montpellier France A mixture of
beurre de Montpellier
sprinkled over the food to be coated with the
blanched, refreshed and drained watercress, butter.
beurre noisette France Nut-brown butter
beurre noisette
whisked in, seasoned and finished with a made from vegetables appropriate to the
little cayenne pepper. Used to coat fish for dish being garnished, cooked, pounded with
cold buffets. an equal weight of butter and sieved
beurre de moutarde France Mustard butter
beurre de moutarde
from softened butter mixed with chopped lungs with vinegar and sugar. Served with
onions, which have been sweated in butter, dumplings.
and paprika powder, and all sieved Beutelmelone Germany Melon
Beutelmelone
butter made from braised sweet red pepper dish on the menu (NOTE: Literally ‘of every
pounded with twice its weight in butter and type’.)
sieved beyaz peynir Turkey A soft white freshly eaten
beyaz peynir
amount of water or wine, boiled until bhagoni South Asia A tinned brass cooking
bhagoni
reduced with chopped shallots, seasoned, mixed with cooked and dried lentils,
then mixed with a little melted meat glaze chopped onion and coriander leaves. Served
and softened butter equal in weight to the with a spicy sauce as a snack.
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bhindi
bhindi South Asia Okra the ingredients of baking powder and also
bhindi
consistency then adding it back to the meat to sirloin or round steak (USA)
bhojia South Asia Spiced stir-fried vegetables
bhojia
mignon of beef
(sukha bhoona), pot roasting (dummed bien cuit France Well done; in the case of
bien cuit
and lemon juice. Used usually of fish. thickened with a brown roux, flavoured with
bianco di Spagna Italy A large tender and
bianco di Spagna
cinnamon stick, cardamom seeds and
commonly used white bean lemon zest plus salt and sugar, strained and
served with croûtons
bianco d’uovo Italy White of egg
bianco d’uovo
the finest
bietola Italy 1. Swiss chard 2. Spinach beet
bietola
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bioflavonoids
hot with fried onions. bijane France A cold soup made from
bijane
Bifidobacterium A bacterium used for the cheese with holes from the Former Yugoslav
fermentation of milk Republic of Macedonia. It is made from
Bifidobacterium plantarum One of the ewes’ or a mixture of ewes’ and cows’ milk.
microorganisms used as starter culture for biji sawi Malaysia Black mustard seed
biji sawi
fermented milk products especially in Japan bikini Catalonia A toasted cheese and ham
bikini
suitable for frying or grilling glutinous rice, sugar and coconut milk.
bifteck américaine Belgium Chopped raw
bifteck américaine
Served with latik.
biksemad Denmark Beef hash, served with a
biksemad
whimberry, windberry
bifuteki Japan Beef steak
bifuteki
flour, water and fresh yeast (32:12:1) mixed stock, mussel liquor and a little cream,
to a slack dough and left to work for at least flavoured with lemon zest or lemon grass and
12 hours garnished with shelled mussels
bigarade France Seville orange
bigarade
Venice
bean flour batter
bigorneau France A small gastropod mollusc,
bigorneau
i.e. with baked slices of scrubbed potatoes including rutin and hesperidin which are
with the skin left on (NOTE: Bigouden is a widely distributed in fresh raw fruits and
village in Pont d’Abbé, Brittany.) vegetables. It is thought that they have
bihun Indonesia, Malaysia Rice vermicelli
bihun
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biotin
body and are involved in the strength of biryani South Asia A vividly coloured and
biryani
capillaries. They have no known toxicity. aromatic pilau-type dish of rice and fish or
biotin A very stable vitamin necessary for meat. The meat or fish, precooked with
biotin
yeast and bacterial reproduction. Its spices, is mixed with uncooked, parboiled or
presence in bread dough is essential. Its cooked rice previously fried with spices as for
absence, in an active form, in egg white is risotto, caramelized onions, and possibly
responsible for the preservation of the egg almonds, and then steamed in a tightly
against bacterial attack. It is widely sealed container. The colour is derived from
distributed in all animal and plant tissues, saffron or turmeric. Spices and herbs are
with high concentrations in yeast, liver and selected from parsley, bay, mint, lovage,
kidney. It is also synthesized by intestinal coriander leaves, garlic, fresh ginger root,
bacteria and easily absorbed in the gut. It is chillies, cardamom, cloves, coriander seed,
required for the metabolism of peppercorns, cumin, fennel, anise,
carbohydrates and has no known toxicity. cinnamon or cayenne pepper. Vegetables
Raw egg white taken in excessive quantities incorporated include carrots, green peppers
whilst under antibiotic treatment could lead and onions. Additional ingredients include
to a deficiency state which would appear as butter and yoghurt.
skin disease. Currently this affects only a few bis(e) France Wholemeal (flour or bread)
bis
babies and is easily cured. Also called Bischofsbrot Germany A Christmas cake
Bischofsbrot
bread’.)
necessarily having the ability to fly. Either biscocho Philippines Crumbled dried toast
biscocho
domesticated e.g. chicken, duck, goose, used for thickening sauces and stews
turkey, guinea fowl, etc. or wild e.g. duck,
biscoito Portugal Biscuit
biscoito
from Thailand, blisteringly hot and varying in biscotti di prato Italy A hard sweet biscuit
biscotti di prato
swallow found on the coasts of Southeast sweet or savoury cake (NOTE: Literally ‘twice
Asia. The birds, which consume a lot of cooked’. See biscuit production methods.) 2.
seaweed, secrete a gelatinous saliva which United States An English scone. Also called
they use to construct the nest. This is used to hot biscuit 3. France Sponge cake
make a soup which is more renowned for its
biscuit à la cuiller France Sponge finger
biscuit à la cuiller
made by cooking cleaned birds’ nests in a biscuit press A large syringe with variously
biscuit press
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biwa
biscuit turner A small broad spatula with an 2. bitok (plural bitki) Russia A minced pork
biscuit turner
offset blade, used to lift and turn small items or beef patty with breadcrumbs and sweated
on the baking tray chopped onions bound with egg, panéed,
bishara North Africa A thick purée of cooked
bishara
fried in chicken fat or lard and served with
beans from Morocco flavoured with cumin lingonberry or cranberry sauce or the pan
and paprika, used as a dip or thinned out as residues deglazed with sour cream
bittara appa South Asia, Sri Lanka A popular
bittara appa
a soup
bishop’s cake United States A light sponge
bishop’s cake
breakfast food made from appa batter or
cake with raisins and almonds string hoppers, cooked very slowly with a
bishop’s weed Ajowan
bishop’s weed
whole shelled egg in the centre
bitter almond The kernel of the nut of the
bitter almond
interspersed with sliced onion and marinated with a thick white sauce containing gelatine.
in spiced vinegar Formed into balls, panéed and deep-fried.
bisque England, France A soup made from
bisque
finishing with diced shellfish or crustacean 20% sugar used for baking and
flesh and cream confectionery rather than for eating directly.
bisque de homard France A bisque, made
bisque de homard
over charcoal and served rare with a little bitter orange See Seville orange
bitter orange
olive oil
bittersweet Tasting both bitter and sweet at
bittersweet
bitochki Russia Small meatballs, fried and bivalve Any shellfish of the mollusc family
bitochki bivalve
served with a piquant sauce enriched with with two shells hinged together enclosing the
soured cream animal. Examples are mussels, oysters,
bitok 1. France The French name for a
bitok
cockles, clams and scallops.
biwa Japan Loquats
biwa
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bixin
Bixa orellana Botanical name The plant of juice each containing a seed and all
which bears annatto seeds gathered in an elongated sphere. Available
bixin A golden yellow food colouring obtained
bixin
dredged with sugar and cinnamon and with a layer of dark chocolate custard on the
splashed with wine bottom
black bread Pumpernickel
black bread
cheese cast like a small brick (1 kg). The black bream One of the seawater bream,
black bream
salty, acid paste is dense and covered with a Spondiyliosona cantharus, with an excellent
thin rind. Contains 50% water, 25% fat and flavour; found from the Mediterranean to the
20% protein. North Sea. Also called old wife. See also
björnbär Sweden Blackberry
björnbär
Used for flavouring. Also called blacan, from basic steamed pudding mixture,
blakhan, kapi, terasi, balachan, trasi poured into a greased basin whose base is
black back salmon Australia See salmon 2 covered with currants or blackcurrant jam.
black back salmon
cooking to avoid off flavours. fimbria, from the North Pacific which has a
black bean 1. A type of French bean,
black bean
black kidney bean, Mexican black bean, combined with cream and coated with
Mexican bean 2. Fermented soya beans oatmeal and crushed black pepper
made by cooking, salting and fermenting
black cumin A variety of cumin with a very
black cumin
Rubus fruticosus, which grows on long Cajun cooking for searing meat or fish in a
rambling canes in late summer. The berries very hot cast iron skillet to give the aroma of
consist of a large number of individual sacs barbecued or charcoal grilled meat or fish
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United Kingdom Cow pea black kidney bean See black bean
black kidney bean
black-eyed pea 1. A legume, Vigna catjang, black-leg chicken A traditional French breed
black-eyed pea black-leg chicken
related to other species of the genus Vigna of chicken with firm flesh, superior in quality
(cow pea and long bean) from South America to the normal roasting chicken. Needs
but now grown also in India and Southeast slightly slower cooking.
Asia. The pods grow up to 60 cm long and black lentil See black gram
black lentil
the beans when mature are yellow-brown to blacklip abalone One of the main species of
blacklip abalone
red in colour with a dark eye and similar in abalone, Haliotis ruber, with a red corrugated
size and and shape to a kidney bean. To shell. It lives in crevices in rocks and reefs.
confuse matters it is sometimes referred to (NOTE: So called because of its black
as asparagus bean which is a completely mantle.)
different species. Also called black-eyed black lovage Alexanders
black lovage
New South Wales available all the year round black mustard seed A strong, pungent
black mustard seed
but particularly in autumn. Suitable for all variety of mustard, Brassica nigra, from
types of cooking, it is easily skinned and Southern Europe and India not grown for
deboned. international trade and only available locally.
Black Forest cherry cake See Black Forest
Black Forest cherry cake
Used in curries.
gateau black olive Olive
black olive
sponge partially soaked in kirsch-flavoured berries of the vine, Piper nigrum, dried in the
sugar syrup, with whipped cream and black sun. Usually freshly ground, it has a hot
cherries between the layers, the whole pungent flavour. See also peppercorn
decorated with whipped cream, cherries and black PN A synthetic black food colouring.
black PN
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skin surmounted by a very sharp fin and blanc 1. France White 2. France A cooking
blanc
weighs between 0.5 and 2 kg. It has firm liquor consisting of water, lemon juice, flour
white flesh and may be cooked in any way. and salt 3. See blanc de poulet
Found in deep water off the eastern coast of blanc, au France White in colour e.g. chicken
blanc, au
to make gomasio
blanc d’oeuf France White of egg
blanc d’oeuf
similar to Ricotta
blade bone United Kingdom A large beef joint
blade bone
blaeberry Bilberry
blaeberry
dough made from flour, butter, sugar and blanket tripe A smooth tripe from the first
blanket tripe
egg yolk, put on a baking sheet and a hole stomach of the cow or ox. Considered to be
pressed into the centre of each. After the the finest. Also called plain tripe
fritters have been glazed and baked at 180°C blanquette France A white stew of meat
blanquette
for 30 minutes, jam is put in the hole. cooked in stock with onions and
blakhan South Asia A strong-smelling dried
blakhan
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Bleu de Sassenage
blanquette de veau France Veal stewed in a blé noir France Buckwheat flour
blanquette de veau blé noir
Danish Samsø. The yellow paste is enclosed underdone, the surface only being quickly
in a red rind. Contains 39% water, 29% fat browned 2. Describes cheese that is blue-
and 24% protein. Also called Irish Swiss veined because of penicillium moulds grown
cheese within the paste, usually along cracks or
blast-freeze, to To rapidly freeze food items
blast-freeze, to
blawn whiting Scotland Freshly caught Bleu d’Auvergne France A soft blue-veined
blawn whiting Bleu d’Auvergne
whiting, cleaned and eyes removed, dipped unpressed cows’ milk cheese made in small
in salt, which is immediately shaken off and (up to 1 kg) and larger (up to 3 kg) cylinders.
the fish hung in a drying wind for 1 to 3 days The starter is a spore suspension of
depending on size, by passing string through Penicillium glaucum and the moulded
the eye sockets. The fish are cooked by cheese is dry-salted for 5 to 6 days and
coating with molten butter and grilling on ripened at high humidity for 2 to 4 weeks.
each side. Also called wind-blown whiting The paste is white and creamy with evenly
blé France 1. Wheat 2. Corn
blé
distributed veining and a pleasant but
bleaching agent Any compound used to
bleaching agent
distinctive taste. Used as a dessert cheese.
whiten flour or other food commodity, such Made in the Massif Central and has
as chlorine or chlorine dioxide Appellation d’Origine status.
Bleu de Bresse France A heavily promoted,
Bleu de Bresse
family found in European rivers. Cooked like modern French semi-hard, blue-veined
sprats. cheese made from pasteurized cows’ milk
bleeding bread Bread infested with Serratia
bleeding bread
and sold in small short cylinders. Also called
marcescens, which causes red staining. In Bresse bleu
Bleu de Corse France A soft ewes’ milk
Bleu de Corse
types of flour blended for making specific cheese with AOC status, made from cows’
items, e.g. pretzels, cookies milk, cast into 7 to 8 kg rounds, pressed, dry-
blender 1. An electric machine consisting of a
blender
salted and ripened for 3 to 4 months.
glass or plastic vessel with a fast rotating Contains 31% water, 33% fat and 30 %
steel blade directly coupled to an electric protein.
Bleu de Haut-Jura France The official name
Bleu de Haut-Jura
making biscuits by simply blending or mixing made in Aquitaine from cows’ milk. It has a
all the ingredients together, e.g. brandy strong flavour and a greyish-green natural
snaps rind. It has Appellation d’Origine status.
blend to To mix into a homogeneous mass Bleu de Sainte Foy France A strong-tasting
blend to Bleu de Sainte Foy
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de Gex with slightly more water and less fat. herring that have been similarly treated are
Also called Sassenage sold as bloaters. Grilled or fried.
block roux Roux made in large quantities,
block roux
cheese made from the milk of cows pastured cast into blocks and portioned for use as
on Les Causses (high limestone pastures) in required
southern France. The paste is firm, rich and block sausage Diced streaky pork mixed with
block sausage
evenly veined. It has Appellation d’Origine finely chopped garlic, cardamom and
status. seasoning, moistened with rum, packed into
Bleu de Septmoncel A blue cheese similar to
Bleu de Septmoncel
Tricholoma saevum, with a short stem with a bloedpens Belgium Boudin noir
bloedpens
and a 6 to 15 cm diameter, and a dirty yellow containing raisins, oat bran and pork fat
to greyish ochre smooth cap rather like a bloemkool Netherlands Cauliflower
bloemkool
field mushroom. The flesh has a pleasant blomkål Denmark, Norway, Sweden
blomkål
with melted butter but may be garnished blood pudding Black pudding
blood pudding
with various fillings. Also called bliny blood sausage Black pudding
blood sausage
made into turnovers with a sweetened cream such as plums, grapes and peaches which is
cheese filling, sealed and fried in butter, said to consist of wild yeasts 2. A white
sprinkled with cinnamon and served with coating which appears on the surface of
soured cream chocolate after variations in temperature
bliny See blini
bliny
and sugar.
bloomer A large loaf made from a roll of
bloomer
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blue Shropshire
slashed and glazed with beaten egg or salt made with skimmed cows’ milk. It has a
water strong flavour similar to Stilton. The blue
blotched mackerel Australia Queensland
blotched mackerel
seal and other marine mammals seawater fish, Pomatomus saltarix, with a
blue 1. When applied to meat means the
blue
grey to greenish blue upper skin with firm,
surface just seared brown whilst the interior white flesh found in the warmer waters of the
is still raw 2. When applied to cheese means Atlantic and in the Mediterranean. It leaves
inoculated with various species of the deep water for the coast during summer
Penicillium using needles, to encourage the and is sometimes fished for sport. It can be
growth of the blue-green fungus within the poached, baked or grilled.
blue garoupa See garoupa
blue garoupa
cheese
bluegill A freshwater fish, Leponis
bluegill
Vaccinium corymbosum, has been bred macrochirus, found in North America and
from the American wild blueberry. The farmed in the USA and Japan. Generally
purple fruits with a grey bloom are produced blue with dark blue gill covers and a firm
in clusters on 1.5 to 2 m high bushes and are moist flesh, weighing up to 0.5 kg. Usually
similar to bilberries. 2. Rabbit-eye shallow-fried or partly poached, skinned,
blueberries, from Vaccinia ashei, are smaller battered and deep-fried.
and grittier than the highbush varieties. Both blue ginger Ginger shoots
blue ginger
cultivated and wild varieties are used to blue hare See Scottish hare
blue hare
make the well-known American blueberry blue manna crab See blue crab
blue manna crab
pie.
blue meat United States The meat of a
blue meat
suckling calf
sweetened muffin mixture containing
blue melilot A Turkish melilot, Melilotus
blue melilot
mussel
sapidus, up to 20 cm across, with blue claws
bluepoint United States A popular type of
bluepoint
cheese from Dorset with a brown, crusty rind cheese similar to Stilton but with a milder
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blue Stilton
flavour and made in Leicestershire. Also böckling-låda Sweden Buckling pie, made
böckling-låda
from Spain
blue vinney See blue Dorset
blue vinney
Cleaned and filleted buckling laid in the base
of a greased ovenproof dish, covered with
blue vinny See blue Dorset
blue vinny
black pudding from Alsace. See also variety of Bockwurst, but with the addition of
schwartenmagen eggs and sometimes milk and flavoured with
Blutwurst Germany A raw sausage made from
Blutwurst
leeks or chives
pig’s blood with a variety of meat, bacon or Bockwurst Germany Similar in appearance to
Bockwurst
offal additions, possibly onions, together with a long frankfurter but made from finely
herbs and spices. May be poached or fried minced veal or beef together with pork, back
and eaten hot or cold. fat, and seasoning, flavoured with nutmeg,
BMR See basal metabolic rate
BMR
dishes’.)
the rind of genuine Dutch farmhouse
bobe Italy A type of sea bream
bobe
cheeses.)
bobolo Central Africa Treated cassava tubers.
bobolo
pigs’ trotters
bocconcino Italy Thin slices of ham, veal and
bocconcino
cheese, panéed and fried beef, usually topside, larded and marinated
böckling Sweden Buckling
böckling
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bokko ko maasu
drained, sealed, browned and braised in the Bohemian pheasant Guinea fowl
Bohemian pheasant
marinade and brown stock to half-cover. bohémienne France A very simple ratatouille
bohémienne
Served with a sauce made from the made from tomatoes and aubergines,
degreased, strained and reduced cooking separately cooked in olive oil before
liquor and garnished with glazed button combining
mushrooms and onions, fried diced bacon
bohémienne, à la France In the gypsy style,
bohémienne, à la
massaged daily during this period to push liquid at its boiling point and with sufficient
surface fat into the back muscles (NOTE: The heat input to generate bubbles of steam
technique was copied from the Japanese.) which agitate and stir the mixture
boeuf en daube France Marinated and larded
boeuf en daube
beef braised with the marinade and a traditional London dish, the subject of a
bouquet garni in a daubière lined with salt popular song. Made from soaked salted
pork for at least 4 hours and served as is. See silverside or brisket simmered with an onion
also daube (NOTE: Sometimes used clouté, turnips, celery, leeks and small
incorrectly of beef braised with wine, onion, carrots until tender and served with the
vegetables and garlic.) defatted and reduced cooking liquor.
boeuf miroton France A dish of boiled beef.
boeuf miroton
frosting
split in four lengthwise using a skewer, curled boiled icing United States American frosting
boiled icing
and sashimi
by boiling sugar, glucose, acid and
boga Italy, Spain Bogue, the fish
boga
flavourings to 149°C
bogavante Spain Large clawed lobster
bogavante
bream
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bokkoms
bokkoms South Africa Salted fish, a west possibly thickened with flour. Served with
bokkoms
and flavourings are stirred in to give a smooth the bummaloe fish, Harpodon nehereus,
porridge. Popular amongst the Swahili and found in Indian waters. It has a very strong
introduced by the Arabs. smell and a not particularly pleasant taste.
bolacha Portugal Crackers, the biscuits Served with curry. Also called bombil
bolacha
etc.)
bondas South Asia Spiced balls of mashed
bondas
fried
bollito Italy Boiled
bollito
simmering boned pig’s head, flank of beef bondepige med slør Denmark A traditional
bondepige med slør
with bones in, shin beef, boiling fowl, tongue, dessert made from layers of crumbled rye
sausage, sweated carrots, onions and celery, bread, sweetened apple purée and molten
with seasoning in water for 4 hours. The red jam, finished with a whipped cream and
boiling fowl and sausage are added towards red jam topping
the end. It is usually served from a special Bondon France A small bun-shaped, soft,
Bondon
trolley with the meats carved at the table and whole cows’ milk cheese made in Normandy.
presented with a sharp sauce. Used as a test Also called Bondard, Bondart, Bonde
of a good restaurant.
bone, to To remove bones from animal
bone, to
with stock or wine and/or tomato juice and together with connective tissue, gristle, etc.
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borda
Used to make stock by long simmering (4 bonnefoy, sauce France A white bordelaise
bonnefoy, sauce
hours plus) with water, aromatic vegetables sauce made with dry white instead of red
and a bouquet garni to release flavour and wine and a white velouté instead of
gelatine. The simmering stock is repeatedly espagnole sauce. Finished with a little
skimmed to remove fat and scum chopped tarragon. Also called bordelaise au
(coagulated protein and dirt). Bones are vin blanc, sauce
either browned or blanched before bønner Denmark Beans
bønner
toast
correctly called Pacific bonito, whose dried
bookweeten janhinnerk
bookweeten janhinnerk
bushi). It is also ground and agglomerated boontjie sop South Africa Bean soup made
boontjie sop
into granules for making dashi. Also called from stock and dry beans (3 or 4:1), the
frigate mackerel 2. See little tunny, skipjack beans soaked overnight and simmered in the
tuna stock with a chilli until soft, then all passed
bonito flakes Dried shavings or flakes of
bonito flakes
through a sieve
Pacific bonito used in Japanese cooking
boova shenkel United States A meat stew
boova shenkel
or no complication. Used of cooking. cooked vegetables with garlic and nuts etc.
dressed with drained yoghurt
bonne femme, à la France In the housewife’s
bonne femme, à la
garnish.
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Bordeaux mustard
with herbs and milder than Dijon mustard bors de fasole Romania A broth made with
bors de fasole
sauce made from a reduction of red wine, borshchok Russia A clear beetroot soup
borshchok
shallots, thyme, bay leaf and mignonette made by simmering beef or game stock with
pepper, simmered with demi-glace for 30 grated raw beetroot for 10 minutes and
minutes and strained. Finished with meat straining. The beetroot is acidified with
glaze and lemon juice and garnished with vinegar or lemon juice before adding the hot
diced poached bone marrow if available. stock ro preserve its colour. Served with
Used with steak. croûtons. Also called bortschchock
bordelaise au vin blanc, sauce France A
bordelaise au vin blanc, sauce
white bordelaise sauce. See also bonnefoy, bortsch Russia A generic name for various
bortsch
caraway seeds
boreg See börek bosanske lonac Balkans A rich casserole
boreg bosanske lonac
boreg Bilberries
boretto Italy A saffron-flavoured fish stew. See boscaiolo, al’ (It) In the style of the forester,
boretto boscaiolo, al’
cinnamon-flavoured butter cream followed goats’ milk cheese from Languedoc soaked
by almond paste, rolled into long cylinders, 3 in olive oil, white wine and brandy
cylinders plaited, proved for 45 minutes, egg Boston baked beans United States White
Boston baked beans
washed, sprinkled with flaked almonds and beans casseroled with salt pork, an onion
baked at 230°C for 15 to 20 minutes clouté, mustard, sugar or treacle and salt for
borjú Hungary Veal
borjú
brown bread.
but substituting veal for chicken Boston bean Navy bean
Boston bean
with chopped onions, paprika and garlic Boston brown bread United States A
Boston brown bread
of butterhead lettuce
bot Netherlands Flounder, the fish
bot
also bourride
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boudin
Botany Bay greens Australia Warrigal greens bottle gourd Although often scooped out and
Botany Bay greens bottle gourd
assiette anglaise
hindquarter of beef adjacent to shin beef
boterhammenworst Netherlands A boiled
boterhammenworst
sausage made with pig’s blood, minced pork meat is sun-dried and smoked (boucanned)
belly and spices to preserve it
bouchée France A small filled vol-au-vent or
bouchée
tender meat, marinated for several hours, puff-pastry shell made by cutting virgin puff
skewered and grilled under intense heat pastry in a round and half-cutting the centre,
whilst being basted with ghee cooking and scooping out the middle prior to
bôt mì Vietnam Corn flour
bôt mì
filling. When half-risen in the oven it should
be pressed down flat to give an even rise.
bot nep Vietnam Glutinous rice flour
bot nep
bouchées
bottarga England, Italy The salted, pressed
bottarga
and dried roe of the female tuna fish or grey filled with diced mushrooms cooked in
mullet. See also botargo butter, which have been sweated with mixed
bottatrice Italy Eel pout shellfish, bound with sauce vin blanc and
bottatrice
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boudin à la crème
blanc 2. United States A Creole sausage and boiled onion instead of sweated
mixture made from pork liver, cooked pork chopped onion. Made into long 20-cm links.
and rice, spring onions and seasoning boudin de Lyon France A boudin noir mix
boudin de Lyon
boudin à la crème Belgium, France A simple flavoured with paprika, chives, thyme,
boudin à la crème
boudin noir mix of 2 parts pigs blood to 1 part parsley and brandy
cream with egg, butter, chopped onion and boudin du Languedoc France A boudin noir
boudin du Languedoc
made with milk, mixed with chopped pork mashed potatoes, enriched with egg yolks
fat, sweated chopped onions, butter, cream, and butter, and apple purée placed in a
egg yolks, seasoning and quatre-épices, serving dish, warmed, well-grilled boudins
packed into pieces of casing tied either end placed on top and all napped with melted
leaving room for expansion, simmered in butter
water then grilled bouffi France A type of bloater, lightly salted
bouffi
cloves and chervil, fine breadcrumbs, eggs made with firm white fish and shellfish, with
and seasoning, filled loosely into beef tomatoes, garlic, saffron, herbs and olive oil
runners, linked and simmered for 45 boiled 10 minutes before adding soft fish.
minutes, cooled then fried Served with slices of French bread.
boudin Breton France A boudin noir mix
boudin Breton
using a mixture of pigs’ and calf’s blood bouillir ‘to boil’ 2. United States A classic
boudin creole United States A boudin noir Cajun soup made with beef offal
boudin creole
mix of blood, milk-soaked bread, pork back bouillie France 1. A thick porridge from
bouillie
fat, garlic, parsley, chives, seasoning, quatre- Brittany made with buckwheat flour and
épices and rum resembling polenta 2. Baby cereal 3. Gruel
boudin d’Auvergne France A boudin noir mix
boudin d’Auvergne
4. Porridge 5. Pulp
with added milk and hard pork back fat and bouillinade France A fish stew with onions,
bouillinade
Roussillon
bouillir France To boil
bouillir
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bourride
bouillir à petit feu France To simmer bouquetière, à la France In the florist’s style,
bouillir à petit feu bouquetière, à la
bouillon 1. France A stock specifically made i.e. a method of presentation of hot cooked
bouillon
for soup, not especially clarified 2. England A food, usually steaks or chops or the like on a
pasty mixture of salt, MSG, vegetable and/or platter surrounded by alternating small piles
meat extracts and flavourings; sold of individual servings of vegetables. The
commercially in large tubs for making number of each variety corresponding to the
convenience stocks number of servings of meat, etc.
bouillon cube See stock cube
bouillon cube bouquette
method. (NOTE: Boule is the origin of the spinach, yoghurt and chopped garlic, served
French word boulangerie, meaning baker’s as a starter
shop.) Bourbon biscuit
the shoulder to the top of the leg and bourdaloue France Poached fruit served in a
including parts of English chuck, leg of vanilla syrup
mutton cut and brisket. Used for braising bourekakia
or wrapped in muslin or a blanched leek leaf, onions, celery, and garlic, boiled in white
usually consisting of thyme, parsley stalks, wine, water, herbs and seasoning and
celery leaves, bayleaf and possibly garnished with diced boiled potatoes. Served
peppercorns. Abbreviation BG with mayonnaise and bread.
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boursin
boursin France A commercial fresh cream mashed potatoes, grated raw potatoes and
boursin
cheese flavoured with garlic and herbs or self-raising flour with a little extra baking
rolled in crushed peppercorns powder, brought together into a stiff dough
boursotto France A rice, anchovy, vegetable
boursotto
and baked at 200°C
boysenberry A hybrid of raspberry,
boysenberry
engineered growth hormone given to cows to Piedmont, cast in wheel shapes (6 to 8 kg).
increase their milk production but leading to The cheese is moulded, pressed, salted and
their discomfort and an increased incidence ripened 45 days for the soft version or 6
of udder troubles months for the hard version. The paste is
bovine spongiform encephalopathy The so-
bovine spongiform encephalopathy
pale cream changing to a dense yellow with
called mad cow disease caused by an minute holes as it ages.
braadkip Netherlands 1. Chicken 2. Broiler
braadkip
now been shown that the agent can be brabançonne, à la France In the Brabant
brabançonne, à la
transmitted to other animals and there is a (Belgium) style, i.e. garnished with Brussels
strong presumption that it can cause a new sprouts, hops or chicory
type of Creutzfeldt-Jacob disease in humans
bracchiolini Italy A giant beef olive from Sicily
bracchiolini
especially amongst those who consumed the made with a stuffing of hard-boiled eggs,
cheaper types of manufactured beef
pork fat, parsley, cheese and chopped
products in the 1980s. There is considerable onions. This is then fried in oil and brandy,
evidence that the incubation period depends
stewed in a tomato sauce flavoured with
on the amount of the agent ingested. It has
cinnamon and herbs and cut in slices for
led to a decrease in the consumption of beef serving.
and the banning of the sale of certain parts
brace of pheasants Two pheasants, one the
brace of pheasants
Zimbabwe.
bowl A vessel of roughly hemispherical shape, braciolette ripiene Italy Veal olives
bowl braciolette ripiene
irregular ball. Found off Spanish coasts. bradan rost Scotland Salmon roasted in a hot
bradan rost
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Branzi
brændende kærlighed Denmark Mashed the flour, it is used as an animal feed or for
brændende kærlighed
tomatoes and potato croquettes Brand Germany A hard cheese made from
Brand
sausage made from pigs’ brains, oats and cod, skinned, boned and fried in oil with
flour garlic, then pounded with oil, milk and
braid cheese See string cheese
braid cheese
other countries. Their use is falling out of Brittany of canned or cooked tuna chunks
favour due to problems with the agent mixed with cooked haricot beans and
responsible for scrapie and BSE, which dressed
affects the brains of sheep and cows. If used branding griddle A cast-iron plate with raised
branding griddle
they should be plump, fresh and covered parallel ribs used to give the desirable brown
with an easily removed membrane. They are lines on grilled steaks or fish. It has a gutter
soaked in salted water, the membrane and round the edges to collect fat.
blood vessels removed and the brains
brandon puff United States A muffin made
brandon puff
cabbage previously sweated in butter plus stronger than Brynza which is matured in a
diced boiled potatoes, mushrooms and fried special leather bag (burduf). Sometimes
salt pork flavoured by bringing into contact with fir tree
Bramley’s Seedling United Kingdom A large bark.
Bramley’s Seedling
green sour cooking apple, ideal for purées, Branzi Italy A semi-hard scalded-curd slicing
Branzi
sauces, baking and most culinary uses. cheese from Bergamo cast in wheel shapes
Available all year round. (up to 15 kg). The moulded and pressed
bran The outer layer of cereal grains
bran
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branzino
will harden and may be used as a grating Brassica rapa var. parachinensis Botanical
cheese. name Choy sum
branzino Italy Bass
branzino
cows’ milk
brasserie 1. France A brewery 2. England,
brasserie
and grown throughout the world in a variety Brathendl Austria Roast chicken
Brathendl
brassicas, such as kale, cauliflower, made from filleted herrings, floured and fried
cabbage, Brussels sprouts, calabrese, then marinated in vinegar with onion, bay
broccoli raab, kohlrabi, swedes and turnips, leaf, peppercorns and mustard seed. Served
or oriental brassicas, such as mizuna greens, cold.
komatsuna, Chinese cabbage, pak choy and
Brathuhn Germany Roast chicken
Brathuhn
salads)
Brassica juncea Botanical name Brown pan used in commercial kitchens, heated by
mustard and oriental mustard gas or electricity and mainly used for
Brassica napus Botanical name Rape and shallow- or deep-frying, boiling, braising and
salad rape stewing. A typical installation can process
Brassica napus Napobrassica Group 200 portions per hour.
Bratwurst Germany A pale-coloured raw
Bratwurst
Brassica oleracea Capitata Group Botanical to Edam (NOTE: Literally ‘bread cheese’.)
name Cabbage braune Ecke Germany A crisp and crusty rye
braune Ecke
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bream
brawn Meat from the head, generally of pigs with a thick yellow to green and brown rind.
brawn
but sometimes calves, sheep or cows, etc. Introduced into the Caribbean from the
stewed on the bone with the usual Pacific islands by Captain Bligh of mutiny
flavourings, deboned, defatted, put in a fame. Used as a staple food, baked, boiled or
mould and covered with reduced, defatted fried like yam.
and strained cooking liquor, demoulded bread herbs The principal herbs used in
bread herbs
when set and served thinly sliced. Also called bread are aniseed, basil, caraway, chives,
head cheese dill, fennel, lovage seed, poppy seed,
Brazilian cherry Acerola rosemary, sunflower seed and thyme
Brazilian cherry
brazo de gitano Spain Gypsy’s arm pudding made from white crustless bread
brazo de gitano
dessert made from slices of white crustless bread or cake made from cereal grains,
bread well soaked in an egg custard mixture, principally, maize, rice, wheat, or oats. Some
layered or arranged in an oven-proof dish are cooked as needed, e.g. porridge, boiled
with dried vine fruits and spices and baked in rice and congé, others are commercially
the oven until crisp and brown on top processed by precooking, pressing, drying
bread and butter sausage England Finely
bread and butter sausage
fine particle size generally less than 3 mm in breakfast sausage Equal parts of finely
breakfast sausage
diameter. Used either fresh, dried, fried or chopped beef and lean pork, mixed with
toasted in various dishes and coatings. breadcrumbs, 1 cm dice of pork back fat,
bread flour The type of flour made from hard
bread flour
kneading, the rising of the dough and the seawater fish of the genera Pagellus and
stabilization of the texture on baking. Spondyliosoma, with a silver underside and
breadfruit The large, heavy, 20 cm diameter
breadfruit
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breast of lamb
East Atlantic. Also called red bream 2. A bretonne, fish Fish meunière dressed with a
bretonne, fish
yellowish similarly shaped freshwater fish, few picked shrimps and sweated sliced
Abramis brama, of the carp family of little mushrooms
importance bretonne, garnish Shrimps, capers and
bretonne, garnish
of fat, connective tissue and muscle. Usually haricot beans: chopped onions fried in butter
boned, stuffed, rolled and braised or roasted until light brown, white wine added and
but can be chopped on the bone and stewed reduced by half, espagnole sauce, a little
or barbecued. tomato sauce and chopped garlic added,
breast of veal The rib cage of the calf cooked
breast of veal
stew
Breton sauce Sauce bretonne
Breton sauce
the flour is browned by dry-roasting or frying. breyani South Africa A Cape Malay dish of
breyani
Usually contains onions and wine. rice and lentils with lamb or chicken and
Brenten Germany Almond pastry from
Brenten
See also Bleu de Bresse bride’s bonn Scotland A flat cake made with
bride’s bonn
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briser
as open or closed sandwiches at buffets and brilliant blue FCF A synthetic blue food dye,
brilliant blue FCF
century) made from unpasteurized cows’ and herbs and spices in water used to
milk with an orange-red rind and a strong preserve raw meats and sometimes
flavour. It is sold on straw mats and has AOC vegetables by soaking
brine, to To soak a foodstuff in brine
brine, to
status.
bringa Sweden 1. Brisket (of beef) 2. Breast
bringa
Brighton sandwich England Self-raising flour, brinjal South Africa, South Asia A long thin
Brighton sandwich brinjal
butter, caster sugar and egg (4:2:2:1) aubergine extensively used in Indian cuisine
brought together by the rubbing-in method, brinjal kassaundi South Asia A hot spicy
brinjal kassaundi
the dough then divided in two and one half pickle made from brinjal aubergines
rolled into a circle and covered with sieved brinjela Portugal Aubergine
brinjela
top is painted with apricot jam and covered milk cheese with irregular holes made in
with flaked almonds. Baked at 180°C for 15
Israel. Contains 60% water. 18% fat and
minutes then at 160°C for a further 20 20% protein. 2. A cheese similar to Feta. See
minutes.
also Brynza
brigidini Italy Aniseed-flavoured biscuits
brigidini
bone.
briouats North Africa A type of sweet
briouats
epicure who had an important influence on triangular samosa from Morocco filled
classic French cooking 2. France A triple- normally with date or almond paste, but
cream, cows’ milk cheese from Normandy other fillings are also used. Deep-fried until
similar to Brie 3. A garnish of small tartlets crisp.
brique à l’oeuf North Africa An egg deep-
brique à l’oeuf
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brisket
brisket United Kingdom, United States A broccoli England, Italy A brassica related to
brisket broccoli
coarse fatty cut of beef from the lower part of cauliflower which exists in two forms, the
the shoulder. Usually boned and rolled for heading or calabrese type and the sprouting
boiling, braising or pot-roasting. May be type, Brassica oleraceae var. italica. The
salted or pickled and sold cold. sprouting varieties are harvested in spring
brisler Denmark Sweetbreads
brisler
after overwintering and consist of small
brisling Small sprats similar to sardines,
brisling
immature purple or green tight clusters of
usually canned in oil. Also called Swedish miniature flowers which branch from a thick
anchovies 1 m tall main stem. They are cut repeatedly
for use as a vegetable or salad item until they
brit United States 1. Young herring 2. Young
brit
Brochette
eaten as the whole pod when very young (up
brochet de mer France Barracuda
brochet de mer
canned. It was one of the first legumes to be offal, lamb or mutton and fat
harvested in Europe. It is a direct brochettes de Parme France Hors d’oeuvre
brochettes de Parme
descendant of the field bean or horse bean on a skewer. See also attereaux au Parmesan
which has been cultivated in Europe since
brocoli France Broccoli
brocoli
unsalted curd cheese from Corsica, similar lemon juice, especially of lamb stews
brodo Italy Broth, stock
brodo
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brown FK
broeto Italy A saffron-flavoured fish stew. See brouillé(e) France Scrambled, as in oeufs
broeto brouillé
broiler United States A young chicken cheese from Provence similar to Ricotta
broiler
the Shetland isles made from equal roasted in the oven until brown and the fat
quantities of sassermaet and plain minced poured off. The bones, deglazed pan juices,
beef plus some finely chopped onions and a chopped aromatic vegetables browned in fat
few breadcrumbs brought together with egg, and a bouquet garni are added to water,
formed into rounds, floured and fried simmered for 8 hours, skimmed
bronze turkey A breed of turkey usually hung
bronze turkey
darker. Also called Cambridge bronze from layers of sugar, breadcrumbs, butter,
bronzino Italy Sea bass
bronzino
until brown
cows’ milk cheese similar to Edam, shaped brown braising The sealing of meat in oil by
brown braising
like a loaf and coated with a yellow wax browning on all sides prior to braising on a
broodje Netherlands A longish bread roll used
broodje
breadcrumbs
potatoes and onions brown butter sauce See beurre noisette
brown butter sauce
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brown flour
brown flour Wheat flour containing between brown stock Stock made with bones and/or
brown flour brown stock
80 and 90% of the dehusked grain. Part of vegetables which have been browned in the
the bran is removed but the wheat germ oven. See also brown beef stock
remains. Also called wheatmeal flour brown sugar Unrefined or partially refined
brown sugar
flavour with a chewy texture. Requires about substituting veal bone for beef bones. Also
30 minutes boiling. See also brown rice called fond brun de veau
brown mustard seed The hot and bitter
brown mustard seed
brown seed of an annual, Brassica juncea, vegetables browned in oil, simmered with
native to India. Used whole in Indian cooking water, tomatoes, mushroom trimmings,
or ground and mixed with white mustard in peppercorns and yeast extract for 1 hour and
the various mustard-based condiments and strained (proportions vegetables 1, water 3
flavourings available. Also called Indian and 4 g yeast extract per litre)
mustard broyé(e) France Bruised or ground
broyé
but with mutton or lamb bones substituted milk cheese from Piedmont with a white
for beef bones. Also called fond brun de creamy mild paste and a thin soft rind. Made
mouton in thin circles (300 g).
brown onion sauce See lyonnaise, sauce
brown onion sauce
garlic well browned in butter, flour added and Brühwurst Germany A group of sausages
Brühwurst
cooked to a brown roux; brown stock added, including Frankfurters, Bockwurst and
simmered for 15 minutes, strained and Bierschinken made from finely minced pork
seasoned. The soup is served in bowls with or beef with spices and bacon, filled into
the top covered with toasted French bread casings and generally lightly smoked before
slices and the whole sprinkled with cheese being scalded at 80°C to seal in the flavour.
and browned under a fierce heat. Also called Not suitable for keeping.
French onion soup bruin brood Netherlands Wholewheat bread
bruin brood
oyster sauces with the milk and cream bruinkaalssupe Netherlands Brown cabbage
bruinkaalssupe
bread.)
brown rice Unprocessed rice from Oryza
brown rice
sativa, from which only the husk is removed. Usually applied to dishes with a crisp
More flavoured and chewy than polished caramelized sugar topping as in crème
rice. brûlée.
brown roux Four parts of fat (clarified butter,
brown roux
until the flour is light brown in colour. Used national dish of soaked brown beans,
for espagnole sauce and soups and as a simmered until tender, drained and mixed
general thickening agent. with salt, vinegar and dark brown sugar.
brown sauce See espagnole, sauce
brown sauce
varieties, Crangon crangon, of shallow water eaten any time between 10.00 and 15.00 hrs
brunede kartofler Denmark New potatoes
brunede kartofler
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bûche de Noël
brune kager Denmark Brown spiced biscuits distributed evenly along a thick vertical stalk,
brune kager
of brown sugar, from the north of Norway brynt smör Sweden Beurre noisette
brynt smör
bread rubbed with cut garlic cloves and cut buah keloh Malaysia Drumstick vegetable
buah keloh
ripe tomatoes, sprinkled with olive oil and buah keras Malaysia Candlenut
buah keras
fett’unta, fregolotta
bubble and squeak England A southeastern
bubble and squeak
containing currants
Belgium consisting of finely minced pickled
buccin France Whelk
buccin
Brussels sprouts A member of the Brassica traditional French Christmas cake made like
Brussels sprouts
family, Brassica oleraceae (Gemmifera a Swiss roll and decorated with a chocolate
Group), consisting of small (up to 4 cm cream to simulate the bark of a tree and
diameter), usually tight, basal leaf buds dusted with icing sugar to simulate snow.
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Buchweizen
Rumex scutulatus, of the sorrel family. It has buglosa Spain Sweet violet
buglosa
light green silver-patched leaves with a mild bugloss Spain Viper’s bugloss
bugloss
lemony flavour and is less acid than sorrel. bugne lyonnaise France A sweet fritter from
bugne lyonnaise
for eating. Traditionally smoked over juniper langoustines, etc (NOTE: Literally ‘a bush’.)
twigs, especially in Scandinavia. buko Philippines A young coconut. Also called
buko
maprao, narijal
poached egg bulavesa Catalonia A fish soup similar to
bulavesa
bouillabaisse
buckwheat The seed of a plant, Fagopyrum
buckwheat
esculentum, of the dock family native to eye dropper used for basting or for collecting
Russia. After dehusking the grain may be fat-free gravy etc. Also called turkey baster
toasted and/or ground to a flour and used in bulb garlic A rounded mild garlic resembling
bulb garlic
the same way as other cereal grains. Has a a button onion from Szechuan province in
pleasant nutty flavour. Also called China. Also called ball garlic
beechwheat, saracen corn, kasha, brank
bulfahf North Africa Grilled sheeps’ or lambs’
bulfahf
skin. Mainly used for perfuming rooms and marinated in soy sauce, rice wine, onions,
clothing in Japan and China. Also called garlic, ginger, sesame oil, spices and
fingered citron seasoning, then grilled or barbecued
budding Denmark Pudding
budding
burghul
simmered in tomato sauce buljol Caribbean A salad from Trinidad
buljol
bullit, ‘boiled’.)
buey del mar Spain The common crab of
buey del mar
making
bullas Caribbean A flat heavy ginger cake
bullas
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burfi
bullock A young bull less than a year old bunga cingkeh Malaysia Cloves
bullock bunga cingkeh
Anona reticulata, with a more solid granular bunga lawang Indonesia, Malaysia Star anise
bunga lawang
sauerkraut.
bummaloe A predatory fish with easily
bummaloe
single, used for baking small cakes, buns,
perishable flesh, Harpodon nehereus, up to tartlets, Yorkshire puddings, popovers, etc.
40 cm long and found off the west coast of See also barquette. Also called patty tin
buñuelos Mexico, Spain Light and puffed up
buñuelos
bun A small round, oval or cylindrical baked nut from the pine cone (up to 10 kg) of the
bun
shape made from sweetened, yeast-raised 80-metre Queensland bunya bunya pine,
dough with flavourings and spices usually Araucaria bidwillii. The nut is encased in an
containing dried vine fruits elongated woody shell, and the meat is beige
Bundenfleisch Switzerland Bünderfleisch
Bundenfleisch
in colour with a waxy texture tasting like an
Bünderfleisch Switzerland Cured and dried
Bünderfleisch
earthy chestnut. Bunya nuts are supplied
beef similar to bresaola. Also called fresh (January to March) or frozen, and can
Bundenfleisch, Bündnerfleisch be eaten raw or cooked. When frozen, they
should be boiled to loosen the shell. Use like
Bundkuchen Germany A type of cake. See
Bundkuchen
served as tapas
Bündnerplat Switzerland A dish of cured and
Bündnerplat
dried beef
cows’ milk cheese rather like Tilsit
Bündnerwurst Switzerland Minced pork and
Bündnerwurst
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Burgenländisch Hauswürstel
or pistachios resembling fudge. Also called burritos Mexico, Spain Rolled pancakes filled
burritos
part beef
burger See beefburger
burger
shaped cheese with a butter centre. See also
burghul Middle East Wheat which has been
burghul
burrino
burro, al Italy With butter only. Used of pasta.
burro, al
potato soup
burro nero Italy Beurre noisette
burro nero
Greek basil
burida Italy Fish stew with garlic, oil,
burida
tomatoes, dried mushrooms, onions, celery Cucumis melo ssp. agrestis, 2–5 cm in
and saffron length with a speckled or striped bitter green
Burmeister United States A cows’ milk cheese
Burmeister
Cambridge. Also called Cambridge burnt toasted, spread with a mixture of bush
cream tomato chutney, tomato concassée and torn
buro Philippines Salt basil leaves, topped with a mixture of
buro
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butterfly cut
drying. The dried berries have an intense 2. A name given to various soft butter-like
spicy flavour. When ground they are used as preserves made from fruits. Similar to fruit
a thickening agent and a dry seasoning; they cheeses.
are often used with tomatoes to intensify the Butter Germany Butter
Butter
contains butterfat
Literally ‘kisses’.)
butter bean The butter-coloured, kidney-
butter bean
bean
Otididae from Asia, Africa and Australasia
butter clam United States Two varieties of
butter clam
Pacific coast
which has just shed its shell
butter cream A cake filling or coating made by
butter cream
of butterhead lettuce
and dressed meat for sale. Sometimes also
buttercup squash A winter squash common
buttercup squash
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butterhead lettuce
smooth soft leaves forming a rounded butter swirls United States The process
butter swirls
compact head. Also called flat lettuce, round known as monter au beurre, i.e. adding cold
lettuce, cabbage lettuce butter to a sauce or soup at the last moment
Butterkäse Germany A soft rich, cows’ milk before service to give it a sheen
Butterkäse
with no holes and a delicate buttery taste and buttock steak United Kingdom Topside
buttock steak
smell. The thin rind is covered with mould. button mushroom A small immature
button mushroom
Sometimes flavoured with caraway seeds. mushroom in which the gills are not visible
Contains about 60% water, 18% fat and 17%
button onion Small onions less than 2.5 cm
button onion
from a mixture of buttermilk and skimmed Turnicidae family from the warmer parts of
milk Africa, Europe and Asia
buttermilk The liquid remaining after the
buttermilk
conversion of cream into butter. If made from mainly used in the North especially Liverpool
raw cream, it will thicken naturally from the (colloquial)
naturally present lactobacillus. Used as a butylated hydroxyanisole See BHA
butylated hydroxyanisole
drink or for scones and soda bread. butylated hydroxytoluene See BHT
butylated hydroxytoluene
Juglans cinerea, a member of the walnut and stearic acid used as a release agent
family found in the USA 2. Nara nut
butyric acid A fatty acid which when in ester
butyric acid
tree
butter pit Nara nut
butter pit
butter sauce Sauce bâtarde thickened with byssus The beard of tough fibres with which a
butter sauce byssus
white roux only and with no egg yolks mussel attaches itself to solid objects
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CDEFGHIJ
cá Vietnam Fish: the following word indicates Cabeça de velha Portugal One of the finest of
cá Cabeça de velha
the type or state of the fish the Quiejo da Serra cheeses (NOTE: Literally
caakiri West Africa A sweet dessert,
caakiri
‘old lady’s head’.)
nowadays made with couscous, but which cabécou France A small highly flavoured
cabécou
can be made with any grains. The couscous cheese made from ewes’ or goats’ milk in
softened and heated with butter and salt, Aquitaine
then mixed with sugar, vanilla, extract and cabello de ángel Spain A dessert made from
cabello de ángel
Languedoc
cabbage The most common member of the
cabbage
reddish leaves springing from a central stalk made from bread and butter or sponge cake
either loosely as in spring cabbage or in a with chopped glacé cherries and dried vine
tight pointed or round mass of layered leaves fruits soaked in egg custard (6 to 8 eggs per
with some open outer leaves. The white litre of milk) cooked in the oven in a bain-
varieties are often eaten raw or fermented marie and served hot accompanied with egg
but all may be pickled, fermented, boiled, custard sauce or apricot sauce. Also called
stewed, braised or fried. The coarser outer pouding de cabinet
green leaves are a major source of folic acid cabliaud France Cod
cabliaud
essential to prevent some birth defects. caboc Scotland A mild, smooth cheese made
caboc
Eastern European dish made from blanched cabot France Chub, the fish (NOTE: Literally
cabot
a variety of fillings and baked generally in a caboul sauce Mayonnaise flavoured with
caboul sauce
tomato sauce. Taken to North America by curry powder. Used with cold meats.
immigrants. Also called pigs in blankets cabra Portugal, Spain Goat
cabra
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Cabrales
caverns. Contains 30 to 35% water, 31% fat a high fat content, a tender paste and no
and 28 to 30% protein. Also called rind, suitable for the table or for cooking
Cabraliego, Picón Cacioricotta Italy A ewes’ milk cheese from
Cacioricotta
200 g, made of pork and beef and, being 1.5 kg discs and eaten after a few day’s
small, maturing quicker than the normal size ripening
cacennau Iago Wales Berffro cakes
cacennau Iago
ca chim trang Vietnam White pomfret, the Caesar salad United States A mixture of crisp
ca chim trang Caesar salad
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calabacín
café brûlot France Hot black coffee, hold hot food. It may be made of ceramic,
café brûlot
sometimes with added spices (e.g. paper or dough. (NOTE: Literally ‘box’.)
cardamom), flamed with brandy Caithness cheese Scotland A mild, pale
Caithness cheese
Café Konditorei Austria A coffee shop which yellow, creamy cheese made from cows’ milk
Café Konditorei
sells cakes and sweets for consumption both cajan pea Pigeon pea
cajan pea
on and off the premises Cajanus cajan Botanical name The pigeon
café liégeois France Iced coffee served in a pea plant
café liégeois
glass with whipped cream or ice cream cajeta de celaya South America A dessert
cajeta de celaya
café renversé Switzerland Café au lait made from a caramelized milk and sugar
café renversé
wire mesh is fitted. Ground coffee and Cajun (Louisiana) A style of cooking based on
Cajun
boiling water are put in the pot, the plunger rice, okra and crayfish, developed by the
is placed on top and when the coffee has French Canadians who settled during the
infused, the plunger is depressed to filter the 18th century in Southern USA. See also
coffee extract which is then poured out. Créole cuisine
caffeine The alkaloid found in tea (2–4% by
caffeine
weight) and coffee (1–2% by weight) and in hot cast iron frying pan or griddle, batted out
cola drinks, responsible for some of their or thin tender cuts of meat, fish or poultry
stimulating properties which have been dipped in molten butter
caglio Italy Rennet
caglio
cai juan China See spring roll from Louisiana used in Cajun and Créole
cai juan
pigs’ liver and bacon and chopped pigs’ mixtures are basic, Victoria sponge,
sweetbreads marinated for 24 hours with Genoese, pound and fatless. The first two
chopped garlic, parsley and seasoning, use a chemical raising agent; the last three
formed into thin cylinders and wrapped in rely on air beaten into the egg for raising. See
pig’s caul, tied, roasted in a medium oven for under the name for proportions. See also
1 to 2 hours, cooled in the pan juices and cake production methods
cake production methods The five methods
cake production methods
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calabacita
Italian broccoli
calaloo Caribbean A soup made from
calaloo
acid used in the same way as the acid. See
dasheen leaves, okra, crabmeat, salt pork, also E238
calcium gluconate See E578
calcium gluconate
and fried, served with a sauce made from firming agent and sequestering agent in
their ink prepared food and vegetables
calcium hydrogen malate See E352
calcium hydrogen malate
orange. Used for marmalade and pickles. corresponding to the sodium salt sodium
Also called China orange, Panama orange stearoyl-2-lactate and with the same uses.
calamus A wild marsh plant, Acorus calamus,
calamus
cooked rice, flour, spices and sugar, shellfish stew similar to bouillabaisse. The
spoonfuls of which are deep-fried ingredients depend on what is available
calawissa onion Egyptian onion
calawissa onion
for at least 6 months and moulded in wicker caldereta asturiana Spain Fish stewed with
caldereta asturiana
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caltrops
water, seasoning and Seville orange juice California roll United States A cone of nori,
California roll
and cooked until tender filled with sushi rice and pieces of crab meat
caldo de pescado Spain Fish soup
caldo de pescado
potatoes, tomatoes, garlic and paprika undulatus, a similar fish to North Atlantic
caldo gallego Spain A thin stew or soup of
caldo gallego
whiting
Calimyrna fig United States A small sweet
Calimyrna fig
Calendula officinalis Botanical name dasheen leaves, okra, crabmeat, salt pork,
Marigold onions, garlic and sometimes coconut
callau, callilu See callaloo
callau
oxygen
chilli pepper that has been left to dry on the calostro Spain 1. A semi-hard, sharp-tasting
calostro
and turbot but not to the halibut the related species, Trapa natans. It too has
Californian mussel United States A mussel,
Californian mussel
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cá luôc
Jesuit’s nut (NOTE: It also is often called a Camembert France A soft, small, wheel-
Camembert
water chestnut, but it is not the canned water shaped cheese about 250 g in weight made
chestnut familiar in the West.) from full cream cows’ milk, dry-salted to 3%
cá luôc Vietnam Boiled fish
cá luôc
delicate liver much used in Italian cooking. traditional Camembert cheese from
Requires very little cooking. Normandy made with unpasteurized milk
calzone Italy A yeasted, white bread dough,
calzone
Naples) or with onions, olives, anchovies, moulded in wicker baskets and eaten within
capers and cheese, rather like a large pizza. one day of draining and salting
Baked in the oven or if small sometimes camicia, in Italy 1. Poached. Used of eggs. 2.
camicia, in
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canestrelli
Canadian plaice See American plaice sweated in butter, rice, diced chicken meat
Canadian plaice
canard à la presse France Breasts of lightly intense light to see if they are fresh and to
canard à la presse
roasted (20 minutes) Rouen duck sliced and assess their quality
warmed at the table in a mixture of brandy candle fruit A North African variety of
candle fruit
and the blood and juices obtained by aubergine, shaped like a small banana with
crushing in a press the remainder of the ivory coloured skin
carcass less the legs. Sometimes flambéed
candlenut The macadamia-shaped nut of a
candlenut
than a caneton)
canela Central America, Portugal, Spain
canela
duck from the Rouen district, usually filled Cinnamon (NOTE: Cinnamon is the most
with a stuffing made from its own liver, important spice used in Portugal.)
canela em pau Portugal Cinnamon quill
canela em pau
canard à la presse thin narrow strips of skin may be cut from the
canard sauvage France Wild duck, usually skin of citrus fruit, cucumbers, etc.
canard sauvage
white beans
pudding mixture with half the flour replaced canelones Spain Minced meat
canelones
bean
Canavalia gladiata Botanical name Sword Canestrato Italy A semi-hard scalded-curd
Canestrato
containing chopped onions and tomatoes scallop-shaped pastries from the northwest
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cane syrup
cane syrup United States The concentrated cannelon France A small puff pastry roll, filled
cane syrup cannelon
juice from sugar cane used in place of with meat, fish, poultry or game
golden syrup or molasses cannocchia Italy Mantis shrimp
cannocchia
caneton France A small duck or duckling cannoli Italy Horn-shaped pastries filled with
caneton cannoli
spit-roasted for 15 to 30 minutes and of pasta used in soups. Also called ave maria
skinned. Legs removed and thigh bones cannolichio Italy Razor shell, mollusc
cannolichio
salted, wing removed, panéed and grilled can opener An implement for removing the
can opener
and all, together with the sliced breast, tops from sealed cans of food
served with a sauce made with juices canotière, à la France In the boatman’s style,
canotière, à la
duckling from the Rouen district, generally cooking liquor from poached freshwater fish
pot-roasted or roasted but may be braised if reduced by two thirds, thickened with beurre
to be served cold manié, simmered 5 minutes, strained and
cangrejo Spain Crab
cangrejo
pepper
cangrejo de rio Spain Freshwater crayfish Cantal France A large (up to 50 kg) semi-hard
cangrejo de rio Cantal
cheese
shreds of chicken breast, mint and lemon
cantaloup England, France Cantaloupe
cantaloup
juice
melon
canja de galinha Portugal Chicken broth with
canja de galinha
mushrooms
cannella Italy Cinnamon
cannella
cannellino bean A variety of haricot bean, southeast China, including stir-frying of meat
cannellino bean
Phaseolus vulgaris, slightly larger than and vegetables with the addition of corn
normal, now extensively grown and used in flour-thickened chicken stock, sweet-and-
Italy. Also called fazolia bean sour dishes, and steamed sweet and savoury
cannelloni Italy Large squares of thin pasta
cannelloni
delicacies known as dim sum
Cantonese onion Chinese chive
Cantonese onion
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cappuccino
like wine from Tuscany. Also called parsley and accompanied by heart-shaped
cantuccini croûtons
cantuccini Italy Cantucci capilotade, en France In crumbs, squashed
cantuccini capilotade, en
peruviana originally from Peru but now capocollo Italy Boned out, skinned, cured
capocollo
grown in Egypt, Colombia and South Africa. and cooked pork shank, rolled in ground
It is loosely enclosed in a segmented, papery, spices and pepper and served in thin slices
fawn husk which looks like a Chinese
capon A castrated male domestic fowl which
capon
caper The flower bud of a small capozzella Italy Roasted lamb’s head
caper capozzella
Mediterranean bush, Capparis spinosa or C. cappa Italy Razor shell, mussel, various
cappa
urogallus, about the size of a turkey, cappalletti Italy Small ravioli made in the
cappalletti
chopped sweet red peppers and tarragon a hat, either conical or like an Italian priest’s,
vinegar mixed with mayonnaise e.g. pies or boned-out hams, etc.
caper sauce A velouté sauce made from capperi Italy Capers
caper sauce capperi
mutton stock flavoured with chopped cappone Italy 1. Capon 2. Gurnard, the fish
cappone
capers, served with boiled leg of mutton. See cappone in galera Italy A salad of anchovies
cappone in galera
extracted from the maidenhead fern and vegetables, anchovies, fish, lobster and
flavoured with orange flower water or other garlic-flavoured rusks
capillari Italy Tiny eels
capillari
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cappuccio, a
(NOTE: Literally ‘like a hood or cap’.) caquelon Switzerland A wide-based pot with a
caquelon
fried. Served with Robert sauce. bulbous or conical shape used to serve wine
Caprice des Dieux France An oval-shaped, or water (with a narrow-flared top) or coffee
Caprice des Dieux
mild, soft cheese from the Champagne (with a wide-flared top and a handle) at
region made from cows’ milk with added meals
cream and sold in a small box caraili sauce Caribbean A hot sauce from St
caraili sauce
capricorn England A goats’ milk cheese from Vincent made from chilli peppers deseeded
capricorn
Somerset with a relatively mild flavour and and finely sliced, bitter gourds boiled in salt
cast in cylinders water drained and seeds removed and the
caprini Italy Small goats’ milk cheeses
caprini
flesh thinly sliced, finely chopped onions,
caprino di pasta cruda Italy A soft cheese
caprino di pasta cruda
Caribbean cilantro, sliced raw carrot, chives,
made from unpasteurized goats’ milk and parsley and finely chopped garlic marinated
ripened for 3 months in vinegar, lime juice and oil with salt and
pepper. Used with fish etc.
caprino semicotto Italy A hard scalded-curd
caprino semicotto
food colouring obtained from paprika. Also distinctly flavoured compound formed when
called capsorubin. See also E160(c) sugar is heated to 182°C. Used for colouring,
Capsella bursa-pastoris Botanical name as an ingredient in its own right and to flavour
Shepherd’s purse the confectionery called caramel. (NOTE: In
capsicum The general name for the hollow
capsicum
Botanical name
Cayenne peppers caramellato Italy Caramelized, candied or
caramellato
glazed
capuchina Spain Nasturtium caramelo Spain Caramel
capuchina caramelo
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cardamine
caramel sauce England A hot sauce made carbonara Italy The sauce or dressing used
caramel sauce carbonara
with caramel, water and butter (3:2:2), with spaghetti alla carbonara
whisked together carbonata Italy A dish from the northwest of
carbonata
caramel stage See sugar cooking beef or salt beef stewed in red wine. Often
caramel stage
crustacean flesh in the world. Also called dioxide has been dissolved. Sometimes
crevette royale, grosse crevette stored under pressure. The gas is released
caramujo Spain Winkle
caramujo
stripping paint
beef braised dark brown. See also carbonade
caraway The plant from which caraway seeds
caraway
battered courgettes
cellulose derivative used for thickening and
carbohydrates The principal energy sources
carbohydrates
carbonado Argentina Beef stew with apples, Cardamine pratensis Botanical name Lady’s
carbonado
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cardamom
cardamom The dried fruit of a perennial bush, cari France, Spain Curry
cardamom cari
Elettaria cardamomum, belonging to the Caribbean banana bread Caribbean Pain fig
Caribbean banana bread
black seeds with an aromatic flavour and exotic black pudding made with chopped
smell. Larger pods are in general brown to spring onions, sweet red peppers, grated
black and their seeds are of a lower quality sweet potato or boiled rice, pig’s blood,
and used in pickles and chutneys. butter, seasoning and marjoram, well mixed,
Cardamom is used to flavour coffee in the packed into hog casings leaving room for
Middle East as well as being common in expansion, tied in circles, simmered for 20
Indian, Eastern and Scandinavian cuisines. minutes, pricked, cooked for a further 30
Young cardamom leaves are used as a food minutes and served hot
wrapping and to flavour food in Southeast
caribou Moose
caribou
cardamon, cardamum
cardamome France Cardamom
cardamome
peas which are drained, fried in butter and
cardamomo Italy, Spain Cardamom
cardamomo
sweetened with brown sugar and possibly a
little rum. From Northumberland.
cardamon, cardamum Cardamom
cardamon
Mediterranean. Considered to be the finest style, i.e. cooked with tomatoes, garlic,
quality. orange peel, olives, herbs and wine or
cardinal suppe Norway A cream soup
cardinal suppe
brandy
containing chopped ham and noodles
carmine See cochineal
carmine
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carpeau
carne de boi Portugal Beef carob powder The powdered dried inner pulp
carne de boi carob powder
bacon, ham, garlic, onions, butter and caroline France 1. A small eclair made from
caroline
beef roll, boiled and served sliced with its carotenes Various yellow/orange pigments in
carotenes
provitamin A
presented as in assiette anglaise
carotenoids See carotenes
carotenoids
fatigue syndrome).)
thin and served with a mustard sauce or oil
carob The fruit of a leguminous evergreen
carob
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carpet bag steak A thick beef steak (sirloin or carrot soup Basic soup with carrots and a
carpet bag steak carrot soup
fillet) into which a pocket is cut and filled small amount of tomato purée. Served
with oysters, then grilled. Popular in Australia accompanied with croûtons. Also called
and North America, but originated in the UK carottes, purée de
when oysters were very cheap. carruba Italy Carob
carruba
mollusc, Tapes decussatus, with a dark grey çarsi kebabi Turkey Cubes of lamb or mutton
çarsi kebabi
shell, similar to various small clams marinated in vinegar with chopped onions
carpet shell clam A white to light brown
carpet shell clam
oyster.
bread. Also called fresa pistocco
carpion France A type of trout
carpion
creamy cows’ milk cheese from Normandy the body which is especially prominent
sold on rush mats around joints. The younger the animal, the
softer and more gelatinous it is. It is
carré de l’est France A small, square, soft
carré de l’est
20% protein.
cartouche England, France A circle of
cartouche
best end of lamb cut from the front of the loin buttered greaseproof paper place over the
of pork liquid contents in a dish to exclude air and to
prevent a skin forming whilst it is cooking or
carrelet France Plaice
carrelet
the aromatic vegetables used for its flavour where roast or baked joints of meat or poultry
but also eaten raw when young or cooked as are sliced to order and served. Sometimes
a vegetable. self-service or at least with customer
carrot cake 1. United States A cake made
carrot cake
participation.
with grated raw carrots, oil, sometimes carvi France, Italy Caraway seed
carvi
crushed pineapple, flour, sugar, etc. with a Carya illionensis Botanical name The
cream- cheese-based topping. Also called hickory tree which produces pecan nuts
paradise cake, passion cake 2. Various cake
casa, di Italy Home-made
casa, di
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casseruola
cows’ milk cheese which is creamy and juice made from a bitter variety of cassava.
delicate when young but becomes sharper Used as a condiment in Caribbean cooking.
with age. Contains 55% water, 22% fat and cassata Italy A compound ice cream made
cassata
much prized in Trinidad. It must be chocolate cake from Sicily, soaked in liqueur,
thoroughly cleaned in fresh water or else the filled with Ricotta cheese and decorated with
flavour is too strong. It may be curried, made nuts and glacé fruits. Sometimes layered
into a Creole stew or barbecued. with ice cream.
cassatedde di Ricotta A deep-fried,
cassatedde di Ricotta
Cascia, i.e. with anchovies, tomatoes and crescent-shaped pasty filled with chocolate
truffles, especially of pasta and sweetened Ricotta cheese, the baking
powder raised pastry for which is made with
casein The main protein found in milk and in
casein
Indonesia
cashew nut The slightly curved nut from the
cashew nut
slicing a small crusty French bread (pistolet,
fruit of a tropical tree, Anacardium flute or baguette) lengthways, then buttering
occidentale, originally from South America and filling
casser France To break, e.g. bones, eggs
casser
exporting the nuts. See also cashew leaves, glass or earthenware dish with a tightly fitting
cashew apple. Also called acajou lid used for slow cooking of meat, vegetables,
casia Spain Cassia
casia
casings, hog casings, sheep casings, bung, ingredients, meat, vegetables, etc., usually in
runner, weasand the oven but possibly on the stove in a dish
cá sông Vietnam Raw fish
cá sông
inodorus, from which various sweet melons, food may be heated and/or served
casseruola Italy Casserole
casseruola
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cassette
cassette Belgium A soft, pale, creamy, and sugar for 40 minutes, celery removed,
cassette
rectangular cows’ milk cheese, seasoned, drained and served very hot with butter
wrapped in walnut leaves and sold in small Castanea crenata Botanical name Japanese
willow baskets chestnut
cassettine siciliane Italy Sweet almond
cassettine siciliane
Castanea sativa Botanical name Sweet
pastries chestnut
castanha Portugal 1. Chestnut 2. Cashew nut
castanha
inner bark of a tropical evergreen tree, Castelmagno Italy A soft blue-veined cows’
Castelmagno
Cinnamomum cassia, grown in China and milk cheese from Cuneo which is ripened in
the East. It has a similar aroma to cinnamon cool damp conditions. It resembles a milder
but is not as delicate. One of the constituents version of Gorgonzola.
of five spice powder. Castelo Branco Portugal A smooth, white,
Castelo Branco
flavoured with blackcurrant (crème de develops a strong flavour after 3–4 weeks.
cassis) caster sugar Refined white sugar (sucrose)
caster sugar
or casserole used for presenting small castle pudding A small steamed or baked
castle pudding
entrées, hors d’oeuvres or entremets, made pudding made from a Victoria sponge
of pleated paper, silver or china mixture flavoured with vanilla and lemon zest
cassonade France Soft brown sugar
cassonade
consisting of haricot beans which have been dried mutton from Venice. Usually boiled
simmered in a flavoured bouillon, layered in with rice.
an earthenware pot with lamb or fresh and castrato Italy Mutton
castrato
smoked pork, smoked sausages, possibly casuela criola Caribbean A typical casserole
casuela criola
confit d’oie, onions, carrots and a pig’s foot from Cuba using offal or cheap cuts of meat
for its gelatine content. Cooked slowly in a sautéed in oil. This is then stewed with
casserole in the oven, the lid being removed tomatoes, beans and whatever vegetables
towards the end to develop a crust on the are to hand, flavoured with oregano and bay
surface. and finally thickened with corn flour.
castagna Italy Chestnut
castagna
time.
a chestnut flour batter casuelita Caribbean A rich Cuban seafood
casuelita
wine and kept warm for 30 minutes. Eaten as discovered by accident when a pecorino
is or with honey. cheese was left outside to ripen and became
castaña Spain Chestnut
castaña
chestnuts simmered in water with celery, salt modifying the fats and proteins, making it
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caviar
pungent and runny. (NOTE: Literally ‘rotten caudle England A mixture of freshly soured
caudle
cheese’. It is said that the maggots can get cream and beaten eggs added to pies and
into a person’s eyes, so the cheese is always casseroles in Cornwall about 15 minutes
eaten enclosed in bread.) before the end of the cooking period
cata France Dogfish (colloquial)
cata
in the mouth, stomach and gut to form and fish from the north rather like a potée,
simpler compounds (sugars, amino acids, i.e. the liquor is used as the soup course and
fatty acids etc.) which can be absorbed into followed by fish plus vegetables as the main
the bloodstream course. Also called caudière
caul The lace-like fatty membrane which lines
caul
migrate to brackish or fresh water to grow the abdominal cavity of sheep, pigs, etc.
and then return to the estuaries or the sea to Used for covering joints of meat, wrapping
spawn. The eel is a common example. (NOTE: stuffed meats, faggots and other foods,
The opposite is anadromous.) where string or casing could be used, to hold
cataire France Catmint
cataire
their shape during cooking. It has the
catalane, à la France In the Catalan style, i.e.
catalane, à la
advantage of adding fat to baste the food and
with tomatoes and rice and possibly olives being edible. Also called lard net
cauliflower A vegetable, Brassica olereacea
cauliflower
and aubergine
cataplana Portugal A hinged metal cooking
cataplana
(Botrytis Group), consisting of a short thick
container shaped like a giant clam, or two central stalk topped with a white
woks, which has a very good seal for use on hemispherical head of closely packed
top of the stove immature flowers, 10–15 cm in diameter
surrounded with long green leaves. Usually
catchup Ketchup
catchup
in lard then simmered in stock with bay and caviale Italy Caviar or substitutes
caviale
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caviar blanc
main varieties are beluga, sevruga and mutton were traditionally the meat used and
osciotre caviar. The colour can vary from potatoes, leeks and onions the vegetables.
white to black and gold to orange brown, but Other ingredients and herbs were at the
different colours are not mixed. It is prepared cook’s discretion.
from freshly caught fish within 2 hours. The cawl cennin Wales A Welsh leek, onion and
cawl cennin
roes are removed carefully and rubbed celery purée soup made with chicken stock.
through a string sieve to remove membranes Occasionally a piece of bacon is added.
and then drained. The eggs are mixed with Garnished with chopped chives.
50 to 80 g of fine salt per kg and preservative cawl pen lletwad Wales A vegetable soup
cawl pen lletwad
according to destination. It is not sterilized made with whatever vegetables are available
and must therefore be kept under but no meat
refrigeration. It is at its best after 3 days and cawl sir benfro Wales Pembrokeshire broth
cawl sir benfro
pounded together and passed through a fine which is extremely hot-flavoured and used to
sieve make cayenne pepper
cayenne pepper 1. also cayenne The dried
cayenne pepper
browned in oil and served with a tomato cazón Spain 1. Smooth hound, the fish 2.
cazón
cavolo marino Sea kale and vegetable stew from Chile, containing
cavolo marino
kale
cavolo rapa Italy Kohlrabi
cavolo rapa
Spain French green beans and artichokes
cavolo riccio Italy Kale
cavolo riccio
with poached eggs
ceba (plural cebes) Catalonia Onion
ceba
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cellulose derivatives
cebolado Portugal A soft brown paste made as a winter root vegetable in central Europe.
cebolado
by first frying onions and possibly garlic in Also called knob celery
olive oil until golden brown then covering and céleri-rave France Celeriac
céleri-rave
sweating until soft and able to be mashed céleri remoulade France Grated celeriac in
céleri remoulade
mayonnaise sauce
cebolinho Portugal Chive
cebolinho
sardines
celery salt A mixture of table salt and dried
celery salt
bound with egg and flour and refried as small and ground celery from a strong-tasting
loose pancakes variety or a mixture of salt and the essential
oil of celery, both used for flavouring
ceci Italy Chick peas (NOTE: The plural form is
ceci
ceci.)
white bouillon, a bouquet garni and an onion
Cecil A spun curd cows’ and/or ewes’ milk
Cecil
cedrone Italy Capercaillie, the bird celery soup Basic soup with celery, garnished
cedrone celery soup
water with tomato purée, root vegetables, of ridged macaroni shaped in a helix
green vegetables and a chilli pepper until all cellophane noodles Thin dried noodles
cellophane noodles
cooked. When the fish is cooked, it and the made from seaweed and mung bean flour
vegetables are removed and kept warm; a which are translucent. Used in Chinese and
little of the broth is kept aside, and short- Japanese cooking. They can be boiled and
grained rice is cooked in the remainder, (1:2) become soft, slippery and gelatinous,
on liquid, until it has absorbed all the liquid. cooked as a stir-fry or deep-fried. Also called
The rice including the crust at the bottom is bean thread noodles, transparent noodles,
turned out on to a large platter and the fish jelly noodles, transparent vermicelli
and vegetables are arranged around and on
cellulose
cellulose
Long-chain polysaccharides
the rice, garnished with parsley and slices of
grouped into bundles cemented together
lime and served with the excess broth in a
with other compounds, which form the
separate dish. Also called thiebu djen
structural support of all plants and plant
cefalo Italy Grey mullet
cefalo
celeriac The thickened globular upper root of cellulose derivatives Various derivatives
celeriac cellulose derivatives
a plant, Apium graveolens var. rapaceum, made by adding side chains to cellulose
with a pronounced celery flavour. Much used used as bulking and thickening agents. The
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Celsius scale
principal ones used in food manufacture are cephalopod The subgroup of molluscs such
cephalopod
methyl cellulose, E461, hydroxypropyl-, as squid, octopus, cuttlefish with a soft body,
E463, hydroxypropyl methyl-, E464 and tentacles growing from around the head and
ethyl methyl cellulose, E465. gut parts and in some a hard internal shell.
Celsius scale The scale of temperature in
Celsius scale
stalk only which is eaten raw or sliced and butter and sugar with caraway seeds, orange
braised. Also called stem lettuce juice and orange zest, made into a dough
cena Italy Dinner
cena
with self-raising flour and salt, rolled to a
diameter of 5 cm, chilled, sliced and baked
cenci Italy A Venetian snack of crisp, wafer-
cenci
galani
cereal The edible grains of monocotyledons
cereal
millilitres. Abbreviation cl
cerf France Stag, male deer
cerf
main kitchen and dispatched from there ceriman The fruit of a tropical tree. See also
ceriman
monstera deliciosa
cerise France Cherry
cerise
the most common of which is Boletus edulis. cerises, sauce aux France Cherry sauce
cerises, sauce aux
All are characterized by very fat stems, a cerises jubilées France Hot cherries
cerises jubilées
are fawn to brown with white to brown flesh. water with sliced onion browned in oil,
They are common in Europe under beech, drained, cooled and disjointed and served
oak and pine and are slightly covered with a sauce made from soaked
phosphorescent at night. They can grow to 1 bread crusts pounded with hazelnuts, let
kg in weight, have a meaty taste and dry well. down with seasoned chicken stock and
Used in all mushroom dishes. Also called flavoured with paprika. The dish is sprinkled
penny bun with a mixture of hot oil and paprika.
cèpe France Cep
cèpe
grows under oak trees and is said to have a cernier France Bar, the fish
cernier
finer flavour than the cèpe de pin certosa Italy A mild and creamy Stracchino
certosa
cep which grows in vineyards. Also called sausage usually made from pork flavoured
tête-de-nègre, bolet bronzé with garlic and in a red casing. It is boiled
cèpes à la bordelaise Sliced ceps fried in
cèpes à la bordelaise
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chakah
cervelas de poisson France A fish loaf from chaat masala South Asia An Indian spice and
cervelas de poisson chaat masala
Champagne made with pike flesh herb mixture for fruit and vegetable salads.
cervelas maigre à la bénédictine France A
cervelas maigre à la bénédictine
minced together with onions, garlic and topping. See also chat murgh
shallots sweated in butter, spices and chabai Malaysia Bird’s eye chilli
chabai
chabi
for a large thick-linked sausage made of
chablisienne, à la France Cooked in the
chablisienne, à la
Italy flavoured with Parmesan cheese, from Trinidad made from finely minced
saffron and spices cilantro, garlic, deseeded chilli peppers,
cervelle France Brains
cervelle
breast of chicken
cha See char
cha
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chakchouka
chakchouka North Africa 1. Seasoned sweet champ Ireland Rich mashed potatoes mixed
chakchouka champ
peppers, onions and skinned tomatoes with chopped spring onions. Served with
sliced and sautéed in olive oil with harissa melted butter for dipping.
until soft and blended. Formed into patties, a champignon Denmark, France, Germany,
champignon
soup
and potato stew made with lamb or chicken
champignons, sauce aux France Mushroom
champignons, sauce aux
or crêpe instead of nori. Also called fukusa- glutinous rice eaten as a snack
zushi chamsur Nepal, South Asia Watercress
chamsur
smooth side for rolling out dough and a See also channa
recessed side for kneading dough
chandagar Burma See lump sugar 3
chandagar
cheese and nopales pea and the most common pulse used in
chamak South Asia A style of finishing in India. When dehusked and split into dal, it is
chamak
Indian cookery. See also tarka oval and yellow as opposed to the split pea
Chambarand France A small, creamy,
Chambarand
which is round. Also called Bengal gram,
delicately flavoured cheese with a chana, gram 2. Curds made from boiling milk
pink/orange rind made from cows’ milk by acidified with lemon juice. See also paneer
channa ki dal South Asia Dehusked, split and
channa ki dal
cows’ milk enriched with cream and shaped from Jersey, Guernsey or South Devon cows’
rather like a thick Brie with a minimum butterfat content of 4%. but
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charlotte mould
averaging 4.8%. Also called Jersey milk, gold then tossed with a salad to give it a garlic
top flavour.
cha no yu Japan The traditional Japanese tea chapathi See chapati
cha no yu chapathi
chapatti, phulka
similar to Bel Paese chapatti See chapati
chapatti
Cantharellus cibarius, deep yellow and from crushed oven dried bread
smelling of apricots, shaped like the chapon France 1. Capon 2. The end of a loaf
chapon
upturned horn of a trumpet with wavy edges of bread rubbed with garlic and dressed with
on a short stalk. Much prized in French oil and vinegar. Eaten with or added to salad.
cuisine. Also called girolle
char 1. A fresh water fish of the salmon family
char
items
type of wok but smaller and shallower than charcutier, -ière France Pork butcher,
charcutier, -ière
‘flesh cooker’.)
chao dou fu China Fried bean curd
chao dou fu
chao fan China Fried rice Robert sauce, but finished with a julienne of
chao fan
fish
chao shao bao China A steamed bun filled
chao shao bao
Chaource France A soft, cows’ milk cheese electrically heated barbecue generally using
Chaource
shaped like a small drum (600 g) which can ceramic coals. The food is cooked on a grill
be eaten fresh or after ripening for a month, over the red hot coals and drips from the
when the rind becomes covered in a mould food catch fire to give the characteristic
and the interior breaks up into small cracks. charcoal-grilled flavour to the food.
Contains 63% water, 19% fat and 15% charlotte England, France 1. Apple charlotte
charlotte
protein. It has AOC status. (NOTE: The dish also be made on the same
chao yulanpian donggu China Sliced hoshi- principle with other fruit.) 2. A variety of salad
chao yulanpian donggu
chap The lower part of a pig’s cheek. See also with the base of the mould filled with red jelly
chap
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charlotte royale
charlotte royale France A charlotte mould balls are allowed to rise then cooked by
charlotte royale
lined with slices of jam-filled Swiss rolls and steaming for 15 minutes.
filled with a charlotte mixture or bavarois char siu jeung China See roast pork spice
char siu jeung
sides lined with sponge finger biscuits, base chartreuse ragoût Denmark A decoratively
chartreuse ragoût
layered with fan-shaped pieces of finger arranged casserole of meat or poultry with
biscuit and filled with a vanilla bavarois. colourful vegetables
When set, demoulded and decorated. cha shao bao China A steamed bun filled with
cha shao bao
roast pork
centre removed to form a bowl and filled with cha siew China Char siu
cha siew
Made from equal parts of cinnamon, cloves, made with young meat or fish in a sweet-
cumin seed and black cardamom seed.
and-sour sauce, possibly with fruits and
charn China The curved spoon-shaped
charn
vegetables
spatula which fits the curve of a wok and is
cha-soba Japan Buckwheat noodles
cha-soba
Cheddar cheese coated with paprika i.e. with a selection of onions, shallots, sliced
charolais France 1. A very large breed of
charolais
cheese made from cows’ and/or goats’ milk and mushrooms sweated in butter, fat
which is ripened for 2 to 3 weeks. The paste removed, reduced with red wine, skimmed,
has a delicate texture with a few small cracks deseeded tomatoes and demi-glace added,
and the greyish blue rind is thin and simmered, seasoned and finished with
unblemished. Contains 58% water, 24% fat parsley and tarragon
and 21% protein.
chat South Asia A mixture of diced fruit,
chat
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chee mah
with a fresh sour taste containing cumin chaussons aux pommes France Apple
chaussons aux pommes
powder, amchoor, dried mint and dried France A pastry turnover filled with lobster
ginger. Also called chaat masala meat from the tail
chat murgh South Asia Lettuce, topped with a
chat murgh
and shredded chicken, sprinkled with salt, cheese. See also Crottin de Chavignol
sugar and chat masala and dressed with chawal South Asia Rice
chawal
before serving.
glazed pot dish about the size of a teacup
chatnee Caribbean A hot spice mix from St
chatnee
chitak
chebeh rubyan Persian Gulf Prawn paste
chebeh rubyan
thickened with gelatine. Used to coat cheese from the Cheddar Gorge area now
salmon, chicken, turkey, hams, etc. for cold made all over the world. It is a hard, scalded-
buffets. See also brown chaud-froid sauce curd, full-fat cows’ milk cheese made with a
chaudin France The large intestine (colon)
chaudin
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chee mah jee mah China White sesame cheese layer cake United States A three
chee mah jee mah cheese layer cake
coagulating most of the protein matter with cheese and seasoning used as a basis
(casein) in the milk into curds and draining for savouries and sometimes in the UK for
off the remaining watery constituents of the apple pie
milk (whey). The processing combines a cheese plate Several varieties of cheese
cheese plate
variety of the following processes: separating arranged on a plate and shown to customers
or adding cream, souring the milk with a or guests who make a selection from them
lactobacillus, heating or boiling it, cheese sauce A boiling béchamel sauce into
cheese sauce
coagulating the protein content with rennet which grated melting cheese (Cheddar,
or other coagulant, breaking up the curd and Gruyère, Emmental, etc.) and egg yolks are
draining off the whey, salting the curd, incorporated off the heat, the whole strained
heating the curd, milling the curd, adding and reheated but not boiled. Used for fish or
cultures of microorganisms, pressing the vegetables. Also called Mornay, sauce
curd to a paste, needling the paste and cheese spread A rather nondescript cheese
cheese spread
maturing it. The type of cheese depends on preparation made by combining mild cheese
the source of the milk, the treatment, the with milk and emulsifiers, used for spreading
amount of water removed from the curd, the on bread or biscuits and appreciated by
butterfat left in the curd, the microorganisms children
that grow in it or on the surface and the cheese straws Cheese pastry cut into narrow
cheese straws
length of time and the conditions under finger length strips and baked. Used as a
which it matures. Cheese is a major source of snack food.
protein and fat for humans. 2. See fruit
chef England, France A generic name for a
chef
cheese
restaurant cook, e.g. chef de partie, sous
cheese cake Central Europe, United States A
cheese cake
chef, etc.
crushed biscuit or pastry base covered with
chef de cuisine England, France Head chef
chef de cuisine
made in designated geographical areas. chef garde-manger France Larder chef who
chef garde-manger
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chervil
chelou Central Asia Basmati rice boiled 5 common custard apples, Anona cherimolia,
chelou
minutes and drained. Equal parts of butter with a pineapple-type flavour. From Peru,
and water (butter 1:8 on original rice) are now grown in Spain and Israel. Also called
boiled, then half placed in a pan to coat the cherimoyer
parboiled rice which is made into a mound cherimoyer See cherimoya
cherimoyer
covering the base of the pan; the remaining chermoula North Africa A processed mixture
chermoula
butter water mixture is poured on top. It is from Morocco of some or all of finely
then cooked on a low heat with a tight-fitting chopped onion, garlic, parsley, coriander
lid until fluffy. leaves, red chillies, ground cumin, paprika,
chelou kabab Iran A kebab of lamb fillet,
chelou kabab
made from the eye of the lamb loin stripped cream topped with a sweet cherry sauce and
out and trimmed of all fat and gristle, flambéed at the table
flattened, slit lengthways in three and cut cherry The fruits of various members of the
cherry
into 20-cm pieces. These are marinated in genus Prunus, 1 – 2.5 cm in diameter,
raw onion juice and lemon juice for 12 hours, generally spherical with a slight depression
skewered lengthways, brushed with clarified where they are attached to the stalk, with a
butter and barbecued for about 5 minutes. central stone (up to 5mm diameter)
Served with grilled tomatoes and hot chelou, surrounded by a plum-like flesh and a
into which diners mix raw egg yolk then smooth shiny outer skin. The colours range
butter, seasoning, sumac and yoghurt as from white to deep purple/black and the
desired. flavours from sweet to acid. Used in sweet
Chelsea bun England A bun made by taking
Chelsea bun
glazing (NOTE: Chelsea buns were much cerasifera, from western Asia, common in
liked by King George III and Queen Charlotte China. It is sometimes used as a windbreak
in the 18th century.) in the UK. The rather tasteless flesh
chemise, en France Used of food wrapped or
chemise, en
Wrappings include pastry, pané, batter, vine Oncorhynchus masu, found off the coast of
leaves, etc. (NOTE: Literally ‘in a shirt’.) Japan
chemiser France To coat the inside of a
chemiser
mould with aspic or other coating so that mixed spice and grated orange zest,
when the whole is demoulded it is en redcurrant jelly and orange juice added and
chemise dissolved then finished with stoned cherries
chenelline Italy Tiny dumplings used to
chenelline
decoration
milk acidified with lemon juice. See also chervil A herb of the carrot family, Anthriscus
chervil
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its flavour on boiling and is usually added to less protein and fat than most nuts. Also
hot dishes just before serving. called Spanish chestnut, sweet chestnut
chestnut purée Chestnuts incised with a
chestnut purée
pudding flavoured with coriander, pimento cross at the top, boiled for 15 minutes and
and caraway seeds the outer and inner skin removed. Boiled in
Cheshire cheese England A crumbly, mellow,
Cheshire cheese
stock with a sprig of celery for 45 minutes,
slightly salty cows’ milk cheese which is rubbed through a sieve, warmed and mixed
matured from 1 to 15 months (farmhouse with cream, butter, salt and sugar to taste.
chetha si biyan Burma A chicken stew
chetha si biyan
pastry quiche with sweated onions as the cheveu d’ange France Angel’s hair
cheveu d’ange
Cheshire cheese, mixed with softened butter, flavoured with chopped chives
ground mace and sweet sherry or Madeira chèvre France 1. Goat 2. Goats’ milk cheese.
chèvre
into a smooth paste, placed in pots and Also called fromage de chèvre, mi-chèvre
covered with melted butter. Used as a spread
chevreau France Kid, the young of the goat
chevreau
chessit Chessel
chessit
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chicken tetrazzini
chicharrón Middle East, Spain Pork crackling chicken fried steak United States Good-
chicharrón chicken fried steak
known as poultry.
chicken Kiev Russia A pocketed chicken
chicken Kiev
cooked chicken, fried chopped onions, suprême filled with a pounded mixture of
mushrooms and green and red peppers in a garlic butter and chopped parsley, opening
béchamel sauce. Sometime flavoured with secured, panéed and shallow-fried and
sherry. Served with rice. cooked through until golden
chicken liver Small delicately flavoured and
chicken liver
Suprêmes of chicken stuffed with a salpicon very tender livers used for pâtés, terrines,
of avocado and banana, sautéed and served etc.
chicken Marengo See poulet sauté Marengo
chicken Marengo
stock
chicken tetrazzini United States Cooked
chicken tetrazzini
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and Parmesan cheese and browned under chifferoni Italy Curved pasta tubes, elbow
chifferoni
marinated pieces (a tikka) of chicken with a other foods made from a very finely sliced roll
spice mixture (masala) of ground cumin and of lettuce or sorrel leaves (not chopped) 2. A
coriander seeds plus chilli powder and soup of finely shredded herb leaves
powdered amchoor in the yoghurt marinade. chiffon cake A cake similar to angel cake but
chiffon cake
marinade and stock, then simmered until all filled with a fruit-based mousse and
is cooked and the sauce is thick. (NOTE: Said decorated
to be the most popular dish in the UK)
chiftele Romania Croquettes of minced
chiftele
coriander.
sapodilla tree used in the production of
chikku Sapodilla
chikku
chewing gum
chikni South Asia The green unripe nuts of
chikni
chico Sapodilla
chico
betel
chicon England, France The white, yellow-
chicon
chiko Sapodilla
chiko
chiku Sapodilla
chiku
distinctive slightly bitter flavour. They include flesh similar to vegetable spaghetti. Also
Belgian chicory whose roots are forced to called gila
produce the well-known white compact
chilaquiles Mexico Strips of cornmeal tortilla,
chilaquiles
which, when dried, ground and roasted, can brown and very hot chilli, smooth with a
be used as a substitute for or as an extender pointed end and often dried
or adulterant of coffee
chile peppers See chilli peppers
chile peppers
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chill storage
hot varieties.)
but stuffed with minced beef, fruits (apricots, chilli flakes
grenadine seeds to resemble the Mexican chilli flower A garnish made by slicing a long
flag chilli into 7 or 8 segments from the base to
the tip leaving them attached at the base and
chiles rellenos Mexico Sweet peppers
chiles rellenos
chilli oil
chilli peppers
food to between 0 and 5°C in a refrigerator or Mexican and other highly spiced cuisines.
cold room. An initial cooling may be done in See under individual names, Anaheim chilli,
cold water if suitable and will be quicker. banana chilli, chilli arbol, chilli California,
chilled food Food, usually cooked, kept at a
chilled food
chilli cascabel, chilli pequin, chilli poblano,
temperature between 0 and 5°C so that it Fresno chilli, guajillo, guero chilli, habanero
only needs reheating prior to serving chilli, jalapeno chilli, New Mexico chilli,
serrano chilli, etc. Also called chile peppers,
chilli See chilli peppers
chilli
chillis
chilli arbol Very small hot chilli peppers used
chilli arbol
chilli pequin
in Mexico and the East chilli pequin A very small hot green chilli
pepper used in Mexico and East Asia
chilli bean Red kidney bean
chilli bean
chilli poblano
Sichuan hot bean paste chilli powder The name of various mixtures
chilli California A variety of chilli pepper
chilli California
of dried ground chillies with other dried
grown in California. It is large, fairly mild and herbs and spices. The pure chilli powder is
deep red, and resembles the Kashmiri chilli. very hot, but milder blends contain ground,
Roasting intensifies the flavour. dried sweet red peppers, oregano, and garlic
chilli cascabel A round dried variety of hot
chilli cascabel
amongst other things. Some are quite mild
but all should be tested by adding to a known
chilli pepper whose seeds rattle inside, from
the Spanish for rattle quantity of the cooked food and tasting
before use.
chilli con carne A dish adapted from Mexico
chilli con carne
chilli sauce
and the southern United States and now chilli sauce A hot, commercially prepared,
adopted in many countries. It contains cold sauce or ketchup made from chilli
stewed minced beef and cooked red kidney peppers and used for flavouring other dishes
chill storage
beans in a sauce made of onions, garlic, chill storage A method of preserving foods by
chilli powder, tomatoes, spices, seasonings storing at temperatures between –1°C and
and stock. +4°C. Not suitable for all foods.
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chilogrammo
chilogrammo Italy Kilogram, unit of weight, blanched leaves known as yellow chives and
chilogrammo
poultry made from, oil, vinegar, garlic, deep red coloured melon with sweet smooth-
chopped onions, cayenne pepper and textured flesh
seasonings blended together Chinese date Mauritanian jujube
Chinese date
removing the backbone. Usually done with Chinese kale An annual leaf vegetable,
Chinese kale
Jerusalem artichoke, although more regular packed, very pale green heads of an oriental
in shape. Also called chorogi, crosnes, brassica, Brassica rapa var. pekinensis.
Japanese artichoke, stachys Loose-leaved varieties are available. Grown
Chinese bean Cow pea
Chinese bean
soya bean used for flavouring and for making Used in stir fries. Also called Chinese
sauces cabbage, Nappa cabbage, Shantung cabbage,
Chinese broccoli See Chinese kale
Chinese broccoli
Korean cabbage, celery cabbage, Beijing
Chinese cabbage Chinese leaves
Chinese cabbage
cabbage
Chinese leek See Chinese chive
Chinese leek
Chinese mushrooms
Chinese mushrooms
dishes
deep green stems and a strong flavour Chinese mustard cabbage A leaf vegetable
Chinese mustard cabbage
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chironju
Chinese okra A large (up to 30 cm) variety of chinonaise, à la France In the Chinon style,
Chinese okra chinonaise, à la
okra grown in the USA, originally by Chinese i.e. with a garnish of potatoes and cabbage
market gardeners filled with sausage
Chinese olive seed Kernels of the small
Chinese olive seed
used in soup
Prunus armeniaca, grown in China and chiodi di garofano Italy Cloves
chiodi di garofano
meat. See also red cooking sausages cooked and served whole (NOTE:
Chinese sausage See lap cheong
Chinese sausage
From the Italian cipolla meaning ‘onion’,
Chinese spinach One of the amaranths,
Chinese spinach
although it contains no onion. A typical
Amaranthus tricolor, with red, yellow and recipe might contain seasoned lean and fat
green leaves. Also called spineless amaranth pork, a little rusk and ground rice, coriander,
Chinese truffle A truffle, Tuber himalayense,
Chinese truffle paprika, nutmeg, cayenne pepper and
thyme, all packed in sheep casings and
indistinguishable from the French black
truffle except by taste and smell, but being made into small links)
chipotle chilli A dried and smoked chilli
chipotle chilli
article
Chinese vegetable marrow Wax gourd
Chinese vegetable marrow
flavouring
chipples England The Cornish name for
chipples
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chitak
chitak South Asia A unit of weight equal to 5 celery, cabbage, carrots, tomatoes,
chitak
called sitsaron
chocolate 1. England, Spain A bitter dark
chocolate
finished with ravigote butter. Served with coloured with chocolate or cocoa powder
boiled and poached chicken. chocolate chip cookies United States
chocolate chip cookies
beetroot tops and an additional garnish of party biscuit made from a mixture of rice
diced fresh cucumber, lemon slices and bubbles, icing sugar, desiccated coconut
occasionally cold sturgeon and cocoa powder bound together with
chłodnik litewski Poland A chilled summer
chodnik litewski
copha
soup originating in Lithuania, made from chocolate fudge sauce A thick pouring
chocolate fudge sauce
beetroot, cucumber, dill, chives, milk or sauce made from melted chocolate, brown
yoghurt, lemon juice and soured cream sugar, butter, vanilla essence and milk,
processed with water or chicken stock. served hot with ice cream
Served with quartered hard-boiled eggs and chocolate log A cake consisting of a Swiss
chocolate log
grated chocolate
chlorophyll The green colouring matter in
chlorophyll
plants which is a part of the system which flavoured with chocolate or cocoa powder
turns carbon dioxide into carbohydrates used with baked or steamed puddings 2.
using the energy from the sun. Also used as Molten chocolate mixed with sugar, butter
a permitted green food colouring E140, and vanilla essence used to coat profiteroles,
together with its copper complex E141. cakes, ice cream, etc. Solid when cold
chnang phleung Cambodia Steamboat
chnang phleung
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chopped liver
often flavoured with cardamom and needed for B vitamin action and is important
sweetened for brain function and fat metabolism. It can
choice England A rump and sirloin of beef not
choice
be synthesized in the body by healthy
disjointed humans when adequate methionine is
choice beef United States A high-quality
choice beef
present in the diet and is not strictly a
tender and well-flavoured beef with less vitamin. It is found in high concentration in
marbling than prime quality most animal tissues and egg yolk is the
richest source. Deficiency may cause fatty
choix, au France At the choice of the
choix, au
mixture of minced turkey meat and onions chopped salted herring fillets mixed with
bound with egg and matzo meal, used in one white bread, grated sour apples, chopped
piece instead of brisket, together with beans onion and hard-boiled egg white, vinegar
and possibly dried fruits, casseroled in a and seasonings. Served on lettuce and
lemon, honey and chicken stock garnished with sieved hard-boiled egg yolk.
cholesterol A complex alcohol (sterol) found chopped liver A Jewish appetizer made from
cholesterol chopped liver
in most body tissues and many foods. It is a cooked liver, onions and hard-boiled egg
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chopping board
yolks all chopped, seasoned, bound with chorizo picante Mexico A pork chorizo made
chorizo picante
molten chicken fat, served on lettuce and without fat, seasoned, flavoured with garlic,
garnished with chopped hard-boiled egg chilli powder and ground cumin seed and
white preserved with added vinegar. When dried
chopping board A thick board of hard wood
chopping board
are now recommended for different types of pastry with a filling of currants, brown sugar
food in commercial establishments in order and melted butter in the centre, rolled flat
to reduce cross-contamination, i.e. red for until the currants show through the pastry,
raw meat, blue for fish, brown for vegetables, egg washed, slit and baked at 190°C
green for salads and fruit, yellow for cooked Chorleywood process United Kingdom A
Chorleywood process
meats and white for dairy products. See also method of making bread developed at the
cutting board British Baking Industries Research
chop sticks Two slender tapering wood, Association, Chorleywood, (now the Flour
chop sticks
plastic or ivory sticks about 30 cm long used Milling and Baking Research Association),
in the East for eating solid food. The which cuts down on the time necessary to
technique for use requires some practice. knead and prove the dough. In essence it
chop suey A Western version of Chinese food
chop suey
uses intensive mixing of the flour, water, salt,
invented to use up scraps of meat, consisting yeast, vitamin C and fat for from 3 to 5
of shredded meat or poultry, chopped or minutes imparting 11 watt-hours of energy
sliced mushrooms, onions and bamboo per kg of the dough in that time and raising
shoots, bean sprouts, seasoning, etc. in a its temperature to 30°C. Double the normal
corn flour thickened chicken stock laced amounts of yeast and improvers are also
with MSG. Served with rice and soya sauce. added. The dough can then be immediately
divided into tins. The whole bread-making
chop suey greens Garland chrysanthemum
chop suey greens
made from pork, beef, olive oil, red peppers, choron, sauce England, France A béarnaise
choron, sauce
garlic and seasoning, stuffed in hog casings. sauce combined with tomato purée. Also
Often scalded, dried and left to mature for 2 called béarnaise tomatée, sauce
to 3 months when it develops a surface chota piaz South Asia Shallot
chota piaz
cardamom
less highly spiced version of chorizo chotodziec Poland A cold soup made from
chotodziec
purée, cayenne pepper and other spices, chou cabus France White cabbage
chou cabus
packed in beef casings and cold-smoked for choucroute France Sauerkraut or pickled
choucroute
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chub
chops and knuckles of ham. Served with appropriate decorations to be served after a
mustard and horseradish sauce. christening
chou de mer France Seakale
chou de mer
chou farci France Stuffed cabbage high proportion of dried vine fruits, chopped
chou farci
moistened with red wine, packed into pudding made from flour, suet, sugar, dried
casings, smoked and preserved in olive oil vine fruits, spices, milk and sometimes
chouriço de sangue Portugal Black pudding,
chouriço de sangue
christophine Choko
christophine
preserve essence
Christstollen Germany An enriched
Christstollen
of ginger, fruits and peel in a heavy syrup 2. sweetened Christmas bread. See also Stollen
chromium A trace element required by the
chromium
boiled or fried noodles. Also called chao mian chopsticks, cutting down at right angles to
choy pin China Turnip
choy pin
the chopsticks in very thin slices joined at the
choy sum China A leaf vegetable, Brassica
choy sum
base, rotating the piece through 90 degrees
rapa var. parachinensis, resembling pak and repeating. This gives fine strands
choy but with slightly bitter stems which are springing from a solid base like the centre of
the part usually eaten. It occasionally shows any daisy-like flower.
chrysanthemum greens
chrysanthemum greens
horseradish mixed with chopped beetroot. chub A freshwater fish, Leuciscus cephalus,
chub
Served with gefilte fish or cold fried fish. which is a relative of the carp. Rarely used for
christening cake A rich fruit cake covered
christening cake
135
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chuck
Braised chub’s head is a popular dish in chuño blanco South America A preserved
chuño blanco
of the forequarter of beef extending to the removing the skins, squeezing out the
brisket and excluding only the foreribs and released liquid, washing in running water
part of the middle ribs. It is cut in a number and drying. Used as a basis of stews, soups
of different ways which depend on the and cheese dishes and with fruit and
locality but are mainly self explanatory, e.g. molasses as a dessert (mazamorra).
chuck roll, chuck steak, blade steak, chuck chuño negro South America A preserved form
chuño negro
tender, shoulder steak, chuck short ribs, arm of potato similarly processed to chuño
steak, etc. blanco but with the skins left on and not
chuck ribs of beef United Kingdom The first
chuck ribs of beef
from the ribs of the chuck chupe de camarones South America A thick
chupe de camarones
Alberta made from beef fried in fat, water, churek Russia A yeast-raised bread from the
churek
potatoes, carrots, apples, small onions, Caucasus enriched with milk and melted
herbs and seasonings thickened with corn butter, flavoured with ground anise
flour (aniseed), glazed with egg and sprinkled with
chucruta Spain Sauerkraut sesame seeds
chucruta
chufa Spain Tiger nut churn 1. A tall almost cylindrical metal vessel
chufa churn
superseded by machinery
mustards with ribbed green stalks and churn, to To agitate cream with a regular
churn, to
serrated leaves growing to 30 cm. The strong motion to convert it into butter and
flavour is reduced by parboiling. Also called buttermilk
bamboo mustard cabbage
churrasco Portugal Charcoal grilled meat or
churrasco
The end of the loin nearest the tail or pelvis and garlic with possibly other vegetables
chump of pork United Kingdom The top of the
chump of pork
and not as chops. section of tuna belly (toro). See also otoro
chum salmon See Siberian salmon
chum salmon
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cinnamon basil
For this reason these seeds must be well England and Northern France. Can be
cooked before consumption. distilled to a strong spirit sometimes used for
ciabatta Italy An oval-shaped bread made
ciabatta
flavouring.
cider cake A chemically raised basic cake
cider cake
and baked 20 to 25 minutes at 230°C. (NOTE: oxidation of the alcohol in cider to acetic acid
Literally ‘slipper’.) cidra Spain Citron, the fruit
cidra
used in paella.
cianfotta Italy Ciambotta
cianfotta
Cinnamon
Cichorium endivia Botanical name Endive cinnamon A very popular spice made from
cinnamon
Cichorium intybus Botanical name Chicory the dried bark of a tree of the laurel family,
cicoria Italy Chicory, the leaf
cicoria
cider The fermented juice of apples, often cinnamon basil Italy A variety of basil with a
cider cinnamon basil
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cinnamon sugar
cinnamon sugar A mixture of caster sugar soaked in a strong sugar syrup, then dried
cinnamon sugar
lime
citrouille France Pumpkin
citrouille
from the west coast similar to bouillabaisse, citroxanthin The yellow pigment found in
citroxanthin
pith, of the citron which is brined, dried, Citrus hystrix Botanical name Makrut lime
138
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cleaver
Citrus junos Botanical name Yuzu the cooking liquor is strained off to make a
Citrus latifolia Botanical name Persian lime broth with fried diced bacon, leeks and
Citrus limettiodes Botanical name Sweet celery and chopped potatoes. Towards the
lime end of the cooking period, milk, cream,
Citrus limon Botanical name Lemon seasoning and the reserved clams are
Citrus medica Botanical name Citron added, simmered for 5 minutes, finished
Citrus nobilis Botanical name King mandarin with chopped parsley and served with
Citrus paradisi Botanical name Grapefruit croûtons.
Citrus reticulata Botanical name Common clam knife A short-bladed sharp knife used to
clam knife
Scotland A vegetable
Citrus sudachi Botanical name Sudachi accompaniment of potatoes and swedes
Citrus unshui Botanical name Satsuma boiled in salted water until soft and mashed
mandarin with seasoning, butter and chopped chives
city chicken United States Diced veal from
city chicken
made from wild rabbit, hare or other game solids, liquid or foam. It should be
animal, thickened with its blood transparent when molten.
clarifier France To clarify, e.g. butter,
clarifier
the point of separating into curds and whey, fluids from a liquid by skimming, filtering, by
something like junket. Eaten plain or entrapping the impurities in coagulated egg
flavoured. whites or isinglass, by solubilizing with
enzymes, etc. to leave a perfectly clear liquid
clafoutis France Black cherries baked in a
clafoutis
lean flesh which can be eaten raw, poached, belonging to the mint family. It has a flavour
steamed, baked or fried. All must be live similar to sage. Famous for its very expensive
when purchased and consumed as soon as essential oil. Also called clear eye
clavelado France Skate, the fish
clavelado
artichoke hearts filled with petit pois omitting the flour and slightly thickening
clam bake United States A social gathering at
clam bake
before garnishing using arrowroot and
the beach in which food (clams, chicken, cooking until clear. Also called queue de
corn on the cob, potatoes, etc.) is steamed in boeuf clair
clear soup See consommé
clear soup
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clementine
clementine A hybrid citrus fruit of the baked apple/honey taste. Used to flavour a
clementine
have been grown accidentally in 1902 by a Auricularia polytricha, grown in China on oak
Father Clément. It is small, sweet, round and logs and available as small, black, brittle
juicy with a thin skin and few pips. See dried pieces which expand 5 times in volume
common mandarin. when reconstituted. Used in Chinese dishes.
clipfish Klipfish
clipfish
on the top
clouté(e) France Studded, as in onion clouté.
clouté
between the head and the blade bone See also piquer
clouted cream See clotted cream
clouted cream
clot, to To coagulate
clot, to
pasteurized cream with a minimum fat some of the soluble components of liquids,
content of 48% from Devon or Cornwall. It is usually proteins, become solid, e.g. when
made by heating full cream milk slowly and white of egg or blood solidifies or milk
skimming off the cream from the surface. curdles. Also called clot, to
coalfish Coley
coalfish
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cockles pen-clawdd
seal in flavour, to add flavour or to improve cacti, found in Mexico and Brazil, but now
the appearance made synthetically. Also called carmine
cochineal red See ponceau 4R
cochineal red
flour, water or milk, with possibly egg, cream cochinillo Spain Suckling pig
cochinillo
or sugar, and seasoning used to coat items of cochinillo asado Spain Spit-roasted suckling
cochinillo asado
which is a constituent of vitamin B12 cock The adult uncastrated male of the
cock
(cobalamin). Found in meat, eggs, dairy domestic fowl Gallus gallus. Also used of
products and yeast extract. other males e.g. crabs, fish, wild birds.
cobbler England Any sweet or savoury cooked cock-a-leekie Scotland A soup made with
cobbler cock-a-leekie
food mixture covered or part covered with equal parts of chicken and veal stock
uncooked scones (sweet or savoury as garnished with a julienne of prunes, cooked
appropriate), egg- or milk-washed, possibly white chicken meat and leeks
cheese gratinated and baked at 220°C until cockle A bivalve shellfish, Cerastaderma
cockle
the scones rise and are browned. See e.g. edule (UK), C. glaucum (Mediterranean) and
fish cobbler, cobbler pudding. Cardium edule, with ribbed, grey to brown,
cobbler pudding A cold stewed fruit mixture pink or even dark blue, almost circular shell
cobbler pudding
covered with round scones, brushed with from 2.5 to 10 cm diameter found on most
beaten egg and baked until brown sea coasts and with over 200 varieties
cobek Indonesia A ceramic mortar used with
cobek
worldwide. May be eaten raw or cooked for 6
a ceramic pestle (uleg-uleg). Also called minutes, but usually sold cooked. Treat like
tjobek mussels. See also cuore rossa, dog cockle,
prickly cockle, spiny cockle. Also called
Coblenz sausage Koblenz sausage
Coblenz sausage
arkshell
cobnut Hazelnut
cobnut
was once used used in cola drinks shortcrust pastry layered with fresh cockle
cocada Spain A coconut-flavoured custard meat, chopped spring onions and chopped
cocada
pastai cocos
cocer al vapor Spain To steam
cocer al vapor
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cock paddle
coco France, Middle East, Portugal Coconut coconut palm from India. Used as a
coco
fresh coconuts
codfish fish cakes panéed and deep-fried
coconut milk 1. The liquid obtained by
coconut milk
climates.
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Colby
cod roe The eggs of the cod fish, available but these may be mixed with crystals of other
cod roe
which the sufferer must not eat foods coho salmon An important commercial
coho salmon
fruits and sprinkled with sugar. Also called coiled wire whisk The normal domestic
coiled wire whisk
tears
small, tender and trimmed artichokes. See col Spain Cabbage
col
also artichauts Clamart, artichauts Grand Duc cola bean The nut of a West African tree, Cola
cola bean
altitude tropical regions. The red fruit, which chopped onions fried in butter, tomato
contains two almost hemispherical green concassée, sweet corn kernels and
seeds, is first fermented, the pulp removed seasoning and baked in a slow oven in a
and the seeds dried prior to roasting at or covered dish without added water
near their point of sale. After roasting they
colander A perforated bowl used to drain
colander
origin.
colbert, (à la) France Containing small
colbert,
cake usually served warm with coffee pieces of vegetables and poached egg. Used
coffee cream United States Pasteurized
coffee cream
of a clear soup. See also sole Colbert
colbert butter A compound butter containing
colbert butter
coffee kisses Small drop cakes or biscuits resembling Gouda cheese. Also called kol-
coffee kisses
coffee sugar Coarse crystals, to 3 mm, of scalded-curd hard Cheddar-like cheese but
coffee sugar
translucent, usually amber-coloured sugar slightly softer and with a more open texture
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colcannon
from Colby, Wisconsin. Made from whole coleslaw Finely shredded white hearts of
coleslaw
cows’ milk. It has a dark brown rind and is cabbage bound together with various
not cheddared. dressings such as mayonnaise, soured
colcannon Ireland Potato mashed with onion
colcannon
town of the same name cod family up to 6.5 kg in weight but with a
cold collation A meal consisting of a
cold collation
darker skin and a brownish flesh which
selection of cold foods whitens on cooking. Found in the North
Atlantic. Also called saithe, coalfish, pollock,
col de Bruselas Spain Brussels sprouts
col de Bruselas
Boston bluefish
cold-pressed A term used of oil which has
cold-pressed
perishable foods
colin mayonnaise France Cold poached
colin mayonnaise
carcass meat becomes tough if chilled too hake, served with mayonnaise
colinot France Codling
colinot
to temperatures in any part of the carcass connective tissue (the supporting structure
below 10°C in 10 hours or less after of the body). It is a fairly soft protein which
slaughter. breaks down into gelatine on prolonged
cold-smoke, to To lightly smoke food at a boiling or cooking at low temperatures.
cold-smoke, to
temperature not greater than 33°C so as not collar bacon The top front section of a side of
collar bacon
to cook the flesh but usually in the range bacon cut into bacon joints or sliced into
20°C to 30°C. Used mainly for salmon, rather rectangular-shaped rashers
kippers, gammon and some sausages. The collard See collard greens
collard
weight loss should be about 18% for salmon, collard greens The edible green leaves from
collard greens
12 to 14% for haddock and 25% for cod non-hearting brassicas including root
roes. With the exception of things like cheese vegetables
and hard-boiled eggs, the goods are first
collé(e) France With added gelatine (NOTE:
collé
lightly brined.
From coller, ‘to glue’.)
cold soufflé A gelatine-based mousse put in
cold soufflé
the cabbage family, now only surviving in ground cinnamon, cloves and nutmeg.
borecole, coleslaw and the corrupted forms Baked in dariole moulds at 180°C for 45
kale and cauliflower minutes.
coller, to To add body to a mixture by
coller, to
coleseed Rape
coleseed
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commercial beef
of finely processed lean beef, egg, cheese, birth. It is extremely nutritious and health-
lemon zest, lemon juice and breadcrumbs, promoting and is used by farmers as a
tied either end and poached in stock until miracle cure for new born animals in
cooked. Served cold and sliced. difficulty. See also beestings
collier France Collet colour, to To give colour to food by the
collier colour, to
collo Italy Neck (of lamb, etc.) addition of natural or artificial food colourings
collo
milk solids in milk and oil droplets in plant, Tussilago farfara, are rinsed, dry-salted
mayonnaise. for 10 minutes to draw out the juices, rinsed,
collop 1. United Kingdom A small slice of
collop
Colocasia esculenta Botanical name The Brassica napus, used for its leaves and
taro plant young shoots or for the oil from its seeds
colocassa A Mediterranean tuber of the
colocassa
mutton, stewed with celery and onions and Serranus cabrilla. Also called sea perch 2.
served with rice and peas Ireland A very sweet, fine potato from Ireland
cologassi See colocassa
cologassi
which when new can be eaten as a dish in its
colomba Italy Dove-shaped Easter cake
colomba
own right
combination menu A menu in which popular
combination menu
from Savoie cast in the shape of a dish with electric oven combined with a microwave
a mild smooth paste energy source to give very fast cooking
together with the surface browning and
colombo Italy Wood pigeon
colombo
as an organic fertilizer.
instrument with a metal tube used to core
comida Spain Lunch
comida
pepper made from a reasonably hot variety vegetable casserole served with boiled
of capsicum potatoes or rice pilaf
colorau-doce Portugal Paprika
colorau-doce
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commis chef
commis chef A junior chef, assistant to the tightly closed or close when tapped, and only
commis chef
tissue and a soft brown tissue. The grey Western European prawn, Palaemon
feather-like gills (dead man’s fingers), the serratus, fished extensively from Norway
mouth and the stomach bag and all its green down to Spain. It reaches a maximum length
to grey-white contents are discarded. Often of 9 cm and is translucent when alive.
served in the shell. It is illegal to sell juvenile
common puffball The edible pear-shaped or
common puffball
can be made into an unleavened bread. Also Acipenser sturio, which can grow to 60 kg
called broom corn, hog millet, proso, Indian and is found in the Caspian Sea, Black Sea,
millet Mediterranean and the western Atlantic. It
common morel Morel
common morel
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confetti sugar
compote England, France 1. Stewed fruit 2. A Condé France A dessert made from individual
compote Condé
stew made from game birds such as pigeon portions of dessert rice or pastry topped with
or partridge, cooked until the meat is very canned or poached fruit, glazed with jam
tender and decorated with whipped cream. See also
compote d’abricots à la minute France
compote d’abricots à la minute
condés au fromage
condensed milk Milk from which about 85 to
condensed milk
tenderizing.
cone See cornet
cone
fried
coquille Saint Jacques coney 1. England Rabbit (colloquial) 2.
coney
Pasta shaped like a half shell (not the conch confectioner’s sugar United States Icing
confectioner’s sugar
shell) 3. Small shell-shaped citron-flavoured sugar containing a little corn flour. Also called
cakes from Sicily powdered sugar
conchigliette Italy Small pasta shells used in
conchigliette
soup conservado
con chom chom Vietnam Sea urchin
con chom chom
purposes
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confettura
to a drop in temperature
congee The standard breakfast dish of the
congee
the animal body normally seen as cartilage,
Chinese consisting of a gruel of well-soaked sinew or gristle in meat but also present in
rice boiled with salt and water, flavoured by bone and as the inner layer of skin, etc. It
sprinkling sweet or savoury ingredients over consists mainly of proteins principally
the surface. Also called rice gruel, rice soup collagen fibres interlaced with elastin fibres
embedded in a gel. The more elastin the less
congelato Italy Frozen
congelato
poached in a seasoned stock and red wine, conservado Portugal Candied. Also called
conservado
in blended tea
conserves United States Elaborate jams with
conserves
browned in oil and lard or bacon fat, classified as soft, semi-hard or hard
reserved; chopped onion browned in the according to their consistency
same fat; chopped and crushed garlic, consommé England, France A transparent
consommé
chopped celery and tomato concassée clear soup made from a well-flavoured meat,
added and simmered, followed by dry white fish, chicken or vegetable stock, simmered
wine and the reserved rabbit; seasoned and without stirring or disturbance with the
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cook, to
and as such is sometimes chopped and on a conveyor and cooks on both sides as it
used as a garnish. Also called clear soup travels to the unloading position, e.g. in
consommé à la royale England, France A hot
consommé à la royale
burger bars
consommé garnished with royale shapes continuous phase That phase in a two or
continuous phase
flavoured bouillon or consommé. See also contre-filet France Sirloin off the bone. Also
contre-filet
consommé served lightly jellied in a cup. If convection oven An oven in which heated air
convection oven
there is not sufficient natural gelatine, more is circulated by a fan over the food to be
may be added. baked or cooked. Also called forced
consommé julienne England, France A hot
consommé julienne
convection oven
consommé garnished at the last moment convenience food Food which allegedly
convenience food
with a julienne of carrot, turnip and leek needs little preparation prior to serving. It
previously cooked in salted water and may be a chilled, non-sterile cooked meal or
refreshed a vacuum-packed fully cooked meal. Other
consommé madrilène England, France A
consommé madrilène
consommé with cooked and refreshed and steamed before being hulled. This
vermicelli added at the last moment preserves more of the nutrients from the
conta Portugal The bill in a restaurant
conta
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cook-and-hold oven
cook-and-hold oven An oven that cooks for a copeau France Pastry twist (NOTE: Literally
cook-and-hold oven copeau
adjusts the humidity to values where the food shavings used for decoration
can be kept warm for a long period. Often coperto Italy 1. Cover charge in a restaurant
coperto
used in carveries for roast meat. 2. Covered with some ingredient e.g. a slice
cooked cheese Cheese made from curdled
cooked cheese
of cheese
milk which has been cooked before the whey copha Australia A white shortening made from
copha
heated to temperatures greater than 48°C. of mildly cured shoulder pork, sometimes
See also scalded curd air-dried before being mixed with finely
cooker An appliance for cooking food by the
cooker
A glazed bread roll made from enriched served in a sweet-and-sour sauce. Also
yeast dough containing dried vine fruits called lambascione
copos de avena Spain Rolled oats
copos de avena
process so that no suggestion of the Used fresh or grated and dried in cooking.
uncooked food remains. Used especially of The dried copra is traded internationally as a
starch-thickened sauces, soups, etc. source of oil and animal feed.
cook’s knife A heavy, easily sharpened, well-
cook’s knife
it can be used for chopping with a rocking cooked in beer and flavoured with juniper
motion berries (NOTE: From the north)
cool, to To reduce the temperature of food by
cool, to
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corncrake
brioche dough flavoured with citron cordero lechazo Spain Suckling lamb
cordero lechazo
coquille, en France Cooked in a scallop shell based on classic French cooking taught by
coquille, en
cream made from heavy sugar syrup (3:1) coregone laverello Italy Pollan, the fish
coregone laverello
into which roughly equal volumes of coconut coriander An annual plant, Coriandrum
coriander
cream and egg yolks are beaten. This is then sativum, cultivated worldwide for its leaves,
brought to the consistency of double cream seeds and roots. The leaves look like flat
by heating over hot water. It is finally parsley and have a slightly soapy herb-like
flavoured with vanilla essence, white rum flavour and are used as a herb. The small,
and a sprinkling of nutmeg. brown, round seeds (3 to 4 mm diameter)
coquina 1. Spain Wedge shell clam 2. United
coquina
offal interspersed with slices of ham, such as wheat, oats, barley, rye, maize, etc.
threaded on a skewer, wrapped in pig’s caul but now used only of wheat in Europe and of
or intestine and grilled maize in the USA
corazón Spain Heart
corazón
family. Also called corvina corncrake A small game bird, Crex crex,
corncrake
Corchorus olitorius Botanical name The which migrates from Northern Europe to
meloukhia plant Africa during the winter
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corn dog
corn dog United States A Frankfurter dipped Cornish fairings England Crisp and spicy
corn dog Cornish fairings
in a cornmeal batter, deep-fried until crisp biscuits from Cornwall enriched with butter
and presented on a stick and sweetened with brown sugar and golden
corne France A horn-shaped brioche from
corne
syrup
Cornish heavy cake England A cake from
Cornish heavy cake
Nantes
corned beef Beef that has been cooked and
corned beef
Cornwall made from a lard-based puff pastry
preserved in salt together with some sodium containing currants. Also called heavy cake
Cornish hog pudding England Hog pudding
Cornish hog pudding
from the corns (small crystals) of salt used in soup similar to the cotriade of Brittany, made
the curing.) with fish stock and whatever fish and
corned beef hash United States A mixture of vegetables were available and said to be
corned beef hash
coarsely mashed potatoes, chopped corned garnished in the old days with chipples and
beef and cooked chopped onion formed into marigold petals (NOTE: Kiddley is Cornish for
a cake and shallow-fried on each side until ‘soup kettle’.)
browned. Topped with a poached egg and Cornish pasty England A pasty made from a
Cornish pasty
served with toast and chilli sauce. rolled out circle of short pastry, preferably
corned bief Netherlands Corned beef made with strong flour filled with diced raw
corned bief
pastries filled with honey and almonds. Also yeast-raised cake flavoured with saffron,
called kaab el ghzal, ka’b ghzahi baked in a deep round tin, sliced and
cornet A large cone shape (up to 12 cm by 4
cornet
which ice cream is served so that it can be mixed peel, spices and sugar sandwiched
eaten as a snack. Also called cone between layers of flaky pastry, the whole
cornetti Italy 1. Sweet breakfast bread rolls 2.
cornetti
yellow maize which gives its skin and flesh a sly cake
yellow colour Cornish splits England Small milk bread rolls
Cornish splits
corn flakes A popular breakfast cereal made about 8cm in diameter, either yeast or baking
corn flakes
from small blobs of cooked and flavoured powder raised and enriched with butter and
maize porridge, flattened, crisped and sugar at the rate of about 60g per kg of flour,
toasted to a golden colour baked at 220°C for 10 to 15 minutes and
corn flour 1. United Kingdom Pure starch
corn flour
either eaten hot, split and buttered, or cold
powder extracted from maize kernels. It with jam and clotted cream
Cornish squab cake England A single-crust
Cornish squab cake
Also called corn starch 2. United States flavoured cheese made from cows’ milk and
Ground corn which can be white or yellow. generally covered with nettles
When used in baking it must be used with cornmeal United States White, yellow or rarely
cornmeal
degrees of fineness
bound in batter and deep-fried. Served hot corn oil A light delicately flavoured vegetable
corn oil
with chicken Maryland. oil extracted from the germ of maize kernels.
cornichon France Gherkin
cornichon
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cotriade
removed and kernels eaten with salt and Tanacetum balsamita, resembling tansy,
butter. Also called sweet corn once used in beer making. Can be used
corn pone United States An unleavened sparingly as a culinary herb. Also called
corn pone
corn starch United States Corn flour côt dua Vietnam Coconut milk
corn starch côt dua
corn sugar United States Sugar, principally côte France 1. Rib (beef) 2. Cutlet (veal,
corn sugar côte
coronation chicken A cold dish made from côte de porc bruxelloise Belgium Pork chop
coronation chicken côte de porc bruxelloise
diced, cooked chicken meat mixed with served with a large amount of endive
mayonnaise, chopped tomatoes, onions and côte de porc fumée France Smoked bacon
côte de porc fumée
apricots, whipped cream and flavoured with coteghino Italy A stew made with pork skin
coteghino
sauces and soups. between the best end of lamb or veal and the
correlet France Dab, the fish
correlet
requiena, with tiny peppermint-scented four ribs of lamb or veal counting from the
bright green leaves and tiny flowers. Grows rear of the animal equivalent to the best end,
only to 3 cm. divided into cutlets.
côte première France Loin chop
côte première
Corylus avellina Botanical name Hazelnut from the middle and chuck rib end. Usually
Corylus colurna Botanical name Turkish slow roasted or braised.
côtes premières France Best end of lamb or
côtes premières
hazelnut
Corylus maxima Botanical name Filbert veal used for roasting in the piece
côtes secondes France The four ribs next to
côtes secondes
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Cotswold cheese
strained through a coarse colander; sliced or cou d’oie France A boned neck of goose with
cou d’oie
whole potatoes simmered in the stock for 30 intact skin stuffed with a mixture of goose
minutes; pieces of various fish added and flesh, goose liver and truffles, cooked and
simmered a further 12 minutes; the broth preserved in goose fat. Eaten cold as a hors
then separated, finished with cream and d’oeuvres.
served over toasted bread; the fish and Couhé Vérac France A goats’ milk cheese
Couhé Vérac
Gloucester cheese flavoured with chopped Russia, of brioche or puff pastry filled with
chives and/or onions salmon or sturgeon, butter, mushrooms, rice
cottage cheese A low-fat, very loose-
cottage cheese
matured. Popular in the USA and Europe. flavoured thick sauce prepared without
Contains 75 to 80% water, 3 to 5% fat and starch, of vegetables, tomatoes, meat, fish,
15 to 16% protein. etc. but more often of liquidized and sieved
cottage loaf A white yeasted bread made
cottage loaf
whole proven and baked on a flat baking tray prawn or crawfish shells, eggs, coral and
cottage pie Stewed minced beef and onions
cottage pie
then baked in the oven until browned cheese made from cows’ milk, similar to Brie
cottage potatoes United States Cold cooked
cottage potatoes
turned over and browned on the other side. shield at and/or below face level used to
Also called country fried potatoes
protect unwrapped food on display from the
cottage pudding United States Plain cake
cottage pudding
guard
containing pork and peppercorns. counter service The method of service where
counter service
Abbreviated from salame cotto (‘cooked customers sit at a counter from behind
salami’). 2. Italy Cooked which food is served and possibly cooked
cotton bean curd See momendofu
cotton bean curd
cou France 1. Neck, of chicken, etc. 2. Scrag country ham United States Dry cured and
cou country ham
fried corn dough served with jam and milk or flavoured flesh not suitable for factory
cane syrup farming. Usually free-range and maize fed.
cou-cou A cooked paste served with fish. See (NOTE: Literally ‘bare neck’.)
cou-cou
coudenac France A pork sausage from the ice cream, decorated and garnished with
coudenac
Basque country. Eaten hot. fruit sauces, fresh and preserved fruit, nuts,
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cover
whipped cream, crystallized flowers, cooked and strained before use. Other types
chopped jelly, etc. are available, e.g. plain court bouillon, white
coupé-coupé Central Africa The Central
coupé-coupé
cooked over a hardwood or charcoal grill with cake in three layers with strawberries and
plenty of smoke. The meat is basted every so whipped cream filling and sprinkled with
often to keep it moist using the marinade and icing sugar. Once made in the north of
will normally take 4 to 5 hours to cook. As England as evidence of the bride-to-be’s
street food it would then be sliced and served pastry skills.
in bread. couscous North Africa 1. A cereal made from
couscous
coupe dish A small, goblet-shaped glass or fine semolina agglomerated with a little water
coupe dish
metal dish in which cold desserts are to form grains about 3 mm across which are
assembled and served coated with fine wheat flour and dried 2. The
coupe glacée France Ice cream sundae
coupe glacée
name of the dish made from couscous which
coupe Jacques England, France Strawberry
coupe Jacques
has been moistened with water to make it
and lemon ice cream topped with kirsch- swell, then steamed, heaped on a plate and
soaked fruit and decorated covered with steamed vegetables, mutton or
coupe-oursin France A special tool for cutting
coupe-oursin
chicken, with possibly chickpeas and/or
sea urchins in half onions glazed in honey
couscousière France An open steamer used
couscousière
topped with vanilla ice cream for cooking couscous over a pan of stew as it
simmers
couques Belgium A heavy, very sweet
couques
gingerbread
chicken, raisins and chickpeas
courge France Squash or gourd
courge
variety, and malt vinegar, a bouquet garni dining area. Capacities or quantities are
and aromatic vegetables for the brown often measured in covers. 2. A lid of a dish or
variety. Brown court bouillon should be pan, etc.
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cover charge
cover charge A charge made in a restaurant cozzula Italy A type of bread from Sardinia
cover charge cozzula
the cost of preparing the table for the crustacean which yields 38 to 50% of its
customer weight in edible meat. Varieties include: blue
cow A female of the bovine species, usually crab, jonah crab, mud crab, red crab, rock
cow
used for milking and reproduction and then crab, shore crab, snow crab, southern stone
for cheap beef or manufactured beef crab, spanner crab and spider crab. See also
products common crab
crab apple The wild version of the apple,
crab apple
to cranberries, from a shrub, Vaccinium Malus pumila, with generally small (up to 3
vitisidaea, which grows in the colder high- cm diameter) tart and crisp fruits. Used for
altitude regions of Europe and North making jams and preserves.
America. Popular in Germany and crab au gratin United States A Louisiana dish
crab au gratin
Scandinavia. Also called lingonberry, of cooked crab meat bound together with a
mountain cranberry béchamel sauce mixed with sour cream and
cow cod soup Caribbean A Jamaican soup
cow cod soup
stew from Jamaica made with calves’ or meat mixed with fried onions, fried skinned
cows’ feet tomatoes, Worcestershire sauce, vinegar and
cow heel The foot of a cow which, because of
cow heel
seasoning, served on a crab shell, sprinkled
the large amount of collagen in the with breadcrumbs and butter and browned
connective tissue is used to add gelatine to in the oven
crab bisque United States A Louisiana bisque
crab bisque
pudding may be substituted. Pigs’ ears, tails cracked wheat Coarsely crushed grains of
cracked wheat
and trotters are sometimes included. Also wheat, dry cooked for 25 minutes. Served
called Portuguese boiled dinner hot as a breakfast cereal, served as an
cozinha Portugal Kitchen
cozinha
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cracked wheat flour United States A coarse liqueur and heather honey. Also called
cracked wheat flour
hence does not release starch very readily the Persian and the winter melon
cracker United States The general name crapaud Caribbean An edible toad,
cracker crapaud
given to any type of plain or salted hard Leprodactylus fallax, found in Dominica and
biscuit Montserrat. Also called mountain chicken
crapaudine, à la France Cut horizontally from
crapaudine, à la
with a low water absorption ability below the point of the breast over the top of
crackling The skin of a pork, bacon or ham
crackling
the legs to the wing joints, back bone broken
joint which has been scored to 3 or 4 mm and the whole flattened so that the breast
with a sharp knife in strips or a diamond points forward, the legs back and the wings
pattern prior to roasting and which becomes are folded in the centre. It is then grilled and
crisp and golden brown if basted with water; with imagination resembles a toad. Also
it is served as an accompaniment to the roast called spatchcock (NOTE: Literally ’toad-like’.)
crappit Scotland Stuffed, filled
crappit
plain biscuit made of a paste which is boiled heads stuffed with a mixture of oatmeal, suet
before being baked causing it to puff up and onions, then boiled
crappit muggies Scotland Cod stomachs
crappit muggies
crakeberry Crowberry
crakeberry
bouffi
stiffly whipped cream into which honey and Crataegus azarolus Botanical name Azarole
whisky (6:1:1) are folded, followed by Craterellus cornucopioides Botanical name
toasted and chopped almonds and toasted Horn of plenty
rolled oats, flavoured with lemon juice and crauti Italy Sauerkraut
crauti
Crannochan
cravo-de-india Portugal Clove
cravo-de-india
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crayfish butter
crayfish butter Beurre d’écrevisses baking and setting process. e.g. Victoria
crayfish butter
type pudding made with the entrails of calves cream nut Brazil nut
cream The globules of butter fat which rise to
cream cream of artichoke soup
cheese made from a mixture of cows’ milk pastry, split, centre scooped out if soft, the
halves filled with whipped cream or crème
and cream. The curds are spun off and
milled with stabilizers and preservatives prior pâtissière and sandwiched together then
dusted with icing sugar or coated with coffee
to packaging for immediate sale and
or chocolate-flavoured soft icing. Also called
consumption. Contains between 45% and
65% butter fat. Also called Philadelphia cream bun 2. United States Profiterole
cream puff pastry
removed from the mould and filled with jam crecchietto Italy A type of pasta from Apulia
and whipped cream crécy,
method of making cakes by vigorously crédioux aux noix France A soft, cooked-
crédioux aux noix
beating together fat and sugar to incorporate curd cows’ milk cheese coated with walnut
air and give a soft, light, fluffy texture, pieces
incorporating well beaten eggs slowly with
cree’d wheat Frumenty wheat
cree’d wheat
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créole, à la
crema catalana Catalonia Crème brûlée caramel, filled with egg custard, baked in a
crema catalana
flavoured with cinnamon and lemon and bain-marie in the oven, cooled, demoulded
served very cold on to a plate so that the caramel is on top and
crema di pollo Italy Cream of chicken soup
crema di pollo
decorated or left plain. Sometimes made in a
crema di verdura Italy Puréed vegetables
crema di verdura
large dish and portioned. Also called cream
possibly including potatoes or cooked rice caramel, caramel cream, caramel custard,
and finished with cream French flan, flan
crème chantilly France Sweetened whipped
crème chantilly
with gelatine
crema fritta Italy Fried sweet or savoury egg
crema fritta
garnished with plain boiled rice
crème d’amandes France Almond cream
crème d’amandes
crème, à la France With or containing cream crème fraîche France A lactobacillus culture
crème, à la crème fraîche
anglaise, crème anglaise, English egg served cold either in a dish or demoulded
custard crème patisserie See crème pâtissière
crème patisserie
crème pâtissière
crème pâtissière
England, France
baked egg custard Confectioner’s custard. An egg and flour-
crème anglaise France Crème à l’anglaise
crème anglaise
filling or covering cakes made by combining crème caramel. Also called cup custard
hot sugar syrup with egg yolks, cooling the Crémet Nantais France A soft white unsalted
Crémet Nantais
mixture then whisking it into well-creamed cream cheese from Brittany made with cows’
butter with flavourings such as chocolate, milk
coffee, vanilla and fruit purée. Also called crémeux (euse) France Creamy
crémeux
crème au beurre
cremona mustard See mostarda di Cremona
cremona mustard
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Créole
Créole United States A style of cooking with milk, sweated chopped onions,
Créole
developed by the settlers of part French seasoning and crushed juniper berries
descent from Louisiana using tomatoes, crépinettes de foie de porc à la
crépinettes de foie de porc à la vauclusienne
peppers, onions and spices. See also Créole vauclusienne France Crépinettes filled with
cuisine a seasoned mixture of chopped pig’s liver,
Créole cheese United States A New Orleans bacon, spinach, onion and stoned black
Créole cheese
speciality cheese consisting of cottage olives, flavoured with chopped parsley and
cheese with double cream nutmeg, tied and baked in the oven
Créole Christmas cake Caribbean A dark, crépinettes de volaille France Crépinettes
Créole Christmas cake crépinettes de volaille
rich fruit cake from Trinidad, well flavoured filled with chopped chicken and mushroom,
with rum, brandy, port and liqueur. Also possibly with truffles, bound in a chicken
called gateau noir velouté sauce
Créole crab United States The meat from crépinettes Reine Jeanne France
Créole crab crépinettes Reine Jeanne
freshly boiled crab (10 minutes) fried gently Crépinettes filled with chopped blanched
in olive oil, a little water, chopped onion and sheeps’ or calves’ brains, duxelles and
garlic, lemon juice, seasoning, thyme, bay truffles, bound with a thick béchamel sauce,
leaf and a chilli pepper added, then panéed with egg white and breadcrumbs,
simmered slowly for 30 minutes. Served with fried and served hot with lemon wedges
boiled rice after discarding the bay, thyme, crèque France Bullace, the fruit
crèque
developed in the Southern USA combining sodium bicarbonate raising agent, salt and
Caribbean, French, African and Spanish milk, rested, rolled into very thin discs which
cooking based on shellfish, rice, okra and filé are fried both sides in hot olive oil until they
powder bubble, drained and served hot with a
Créole mustard United States A hot whole
Créole mustard
savoury topping
grain mustard seed macerated in vinegar crescentina Italy Flat bread made from
crescentina
with a connection with Brittany which filled with spinach and cream
specializes in filled sweet and savoury crêpes crescione dei prati Italy Lady’s smock
crescione dei prati
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croquembouche
cressonnière, purée France A purée crisphead lettuce A type of lettuce with very
cressonnière, purée crisphead lettuce
Parmentier with watercress added with the crisp leaves forming a tight solid ball. Called
potatoes, and garnished with blanched and iceberg when the outer leaves are removed.
refreshed watercress leaves crispito Mexico A tightly rolled tortilla, fried or
crispito
caught off Spain, Portugal and in the crocette Italy Small cone-shaped shellfish
crocette
Mediterranean and up to 16 cm long. Also crockery Plates, dishes, cups, etc. and all
crockery
light red body and a mauve head or, shaped breakfast roll made from white,
Aristeomorphia foliacea, up to 30 cm and yeast-raised dough interleaved with butter in
blood red in colour the same way as puff pastry. Cut in triangular
crevette royale France A Mediterranean king
crevette royale
velouté, consistency adjusted using fish croquette of minced meat bound with a thick
stock or cream, seasoned, strained and sauce, wrapped in bacon or pig’s caul,
finished with picked shrimps coated with fritter batter and deep-fried.
criadilla de tierra Spain Truffle, the fungus
criadilla de tierra
Served as a hors d’oeuvre or light main
course. Also called kromeski, kromesky
criadillas Spain 1. Sweetbreads 2. Testicles
criadillas
meet, as in a covered pie or pasty, so as to summer squash with a neck bent into a
seal the pastry and for decoration. See also hook, common in the USA. Also called
scallop, to yellow squash
crinkled musket Barrel bread
crinkled musket
commercially with a variety of firming agents nothing else 2. With a sprinkling of salt
croque-madame France As croque-monsieur,
croque-madame
biscuit made from crushed rye or wheat, salt but with cooked chicken replacing the ham
and water, often with a pattern of croquembouche France A tall pyramid made
croquembouche
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croque-monsieur
croque-monsieur France Popular French fast odd hole or crack. Used for slicing or grating
croque-monsieur
decorative shapes, dipped in beaten egg and Crottin de Chavignol France A small, hard,
Crottin de Chavignol
shallow-fried until golden. Sometimes only goats’ milk cheese with a strong flavour from
toasted. Eaten hot. the Berry region.I has AOC status. Often
croquesignole United States A round or
croquesignole
appearance.)
croquetes de camarão Portugal Shrimp croupion France Parson’s nose
croquetes de camarão croupion
mashed potatoes and/or breadcrumbs, France Poached quails’ eggs laid on a bed of
herbs, onions, seasonings and egg or stock duxelles and hollandaise sauce in a pastry
to form a stiff paste which is shaped into barquette
cylinders, spheres, rounds, ovals etc., croustillant France Crunchy, crisp or crusty
croustillant
called from the French town where they were A circle or rectangle of fried or toasted bread
first introduced.) on which game or other dishes and savouries
crosnes du Japon France Japanese artichoke
crosnes du Japon
and cheese
crostato Italy 1. Browned 2. With a crust
crostato
over charcoal or on a griddle, rubbed with a cubes of bread fried until crisp and golden in
cut clove of fresh garlic, spread with olive oil clarified butter and served as an
or butter and topped with a variety of savoury accompaniment to purée soups
items such as sliced tomatoes, capers, crow England Mesentery
crow
crakeberry
with a chicken liver pâté
crowdie Scotland 1. A gruel made from
crowdie
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cuajo
crown roast of lamb Two best ends of lamb, crumbs Small irregularly shaped particles
crown roast of lamb crumbs
chined and with scraped ribs, joined in a made from large friable pieces, e.g. of cake,
circle so that the ribs curve outwards like a bread, biscuits
crown. Roasted and served with cutlet frills crumpets A yeasted flour liquid batter (3:4)
crumpets
on the ends of the ribs. The centre may be made with equal parts of milk and water and
filled with stuffing before cooking. a little oil, allowed to froth, baking powder
cru Portugal Raw added at the rate of 5 g per kg of flour, left 40
cru
vegetables suitable for eating raw, cut into sweet or savoury pie or dish not necessarily
long strips or batons and often served with a having a pastry base
dipping sauce such as mayonnaise, soured crustacean A class of aquatic animals with a
crustacean
cream or other cold sauce, usually as a hors hard external segmented shell (exoskeleton)
d’oeuvre or appetizers containing a soft body, usually with muscular
crudo Italy, Spain Raw, fresh
crudo
narrow 15-cm-long strips. These are plaited petals soaked in sugar syrup and dried, often
in threes, deep-fried until brown, drained artificially coloured, used for decoration.
and sprinkled with caster sugar. Traditionally violets.
crullers United States A sweetened egg-
crullers
enriched pastry made with butter, cut into Csabai Hungary A well-flavoured spicy
Csabai
strips, deep-fried and dusted with icing sausage containing chilli pepper and paprika
sugar. Eaten warm. Also a popular snack in
császárkörte Hungary A type of pear, white
császárkörte
crumbs
csipetke Hungary Tiny dumplings made by
csipetke
combined with sugar and melted butter cooking pieces of egg noodle dough in
which is often substituted for pastry, e.g. in simmering water until al dente, draining and
cheese cakes and in the USA for tarts and tossing in lard. Served with soups and stews.
csirke Hungary Chicken
csirke
of choice
crumber A device used by a waiter to remove
crumber
Jointed chicken simmered in white stock
crumbs from a table, either a small dustpan with thinly sliced green sweet peppers, diced
and brush or small carpet sweeper potatoes, tomatoes, sweated celeriac,
onions, carrots and Hamburg parsley and
crumble A compote of fruit topped with a
crumble
crumbs
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cuan
diameter. The smaller ones are usually cuire à la vapeur France To steam
cuire à la vapeur
Cucurbitaceae The botanical family name for cooking developed in France, with little or no
a group of vine plants whose fruits include
fat or starch
cucumbers and melons, watermelons,
cuisse France Thigh
cuisse
chokos, etc.
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cuore rossa
cuisse de poulet France Chicken leg, divided Cumberland herb pudding England A dish of
cuisse de poulet Cumberland herb pudding
into drumstick (pilon de cuisse) and thigh pearl barley, spring cabbage, onion, leeks,
(gras de cuisse) butter and egg. The vegetables and barley
cuisses de grenouilles France Frogs’ legs,
cuisses de grenouilles
are fully cooked then mixed with egg and
usually sautéed with butter, chopped garlic butter and baked in a pie dish at 180°C for
and parsley or served in a cream sauce 10 to 15 minutes.
Cumberland rum nicky England A rich
Cumberland rum nicky
culatella Italy A smoked raw ham made from warmed redcurrant jelly, blanched and
culatella
lean pork cut from the leg, similar to Parma refreshed chopped shallots, lemon juice,
ham. Sometimes soaked in wine before orange juice, port and a little English
maturing. Very expensive, used for hors mustard, finished with a blanched and
d’oeuvres. Also called culatella di Parma, refreshed fine julienne of orange zest. Served
culatella di Zibello with cold ham.
culatella di Parma, culatella di Zibello See Cumberland sausage England A sausage
culatella di Parma Cumberland sausage
months. Usually boiled or baked. cooking with bright red flesh when alive
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cuoriccini
cuoriccini Italy Sicilian heart-shaped biscuits common octopus but often served braised in
cuoriccini
Curcuma zerumbet Botanical name Zedoary pimpinelli folium, 1 cm in diameter and used
Curcumin A natural yellow food colouring
Curcumin
for decoration
obtained from turmeric. See also E100 currie, sauce France Curry sauce made with
currie, sauce
white bouillon
curd The solid which separates from milk or
curd
soya milk which has been coagulated and sliced onion sweated in butter with a
cut or stirred. Used to make curds and whey, bouquet garni, mace and a cinnamon stick,
cheese, or soya bean curd. sprinkled with curry powder, fried, then a
curd cheese A soft white cheese made from
curd cheese
Eledone cirrosa, with a maximum length of with curry powder, cayenne pepper, ginger
40 cm and curled tentacles with a single row and lemon juice, refrigerated as a roll and cut
of suckers. Not as fine a quality as the into 5 mm slices for use as a garnish
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cut in, to
curry-flavoured oil Peanut oil flavoured with cush United States A cornmeal pancake
curry-flavoured oil cush
crookneck squash
koenigii, from hilly regions of India which cush cush yam A red skinned yam from a
cush cush yam
give off a spicy odour when bruised. Fresh plant, Dioscorea trifida, native to South
leaves are used to add flavour to many Indian America which produces several small
dishes. The dried leaves lose much of their tubers instead of the more normal single
flavour. large tuber
curry mayonnaise See caboul sauce
curry mayonnaise
curry paste Ground spices and flavouring inside top of the rear leg
curry paste
agents processed with garlic, chilli peppers cushion of veal United Kingdom The thick
cushion of veal
and fresh ginger to a thick paste and fried in longitudinal muscle at the rear inside of the
oil until the oil separates (about 10 minutes) leg of veal, equivalent to topside of beef.
and then mixed with a little salt. This will Used for escalopes, roasting, braising and
keep for a considerable time. Vinegar is sautéing. Also called nut
added for vindaloo curry paste. cusk Tusk
cusk
angustifolium, of the daisy family from mushrooms, chestnuts, cock’s kidneys and
Southern Europe with silvery needle-like truffles, usually of steaks and roast chicken
leaves which impart a mild curry (Indian custard 1. A general term for various
custard
spice mix) flavour to cooked dishes. Use like sweetened milk-based sauces, flavoured
rosemary. (NOTE: Not to be confused with with vanilla and thickened with flour and/or
curry leaf.) eggs 2. United Kingdom English custard
curry powder A mixture of ground spices
curry powder
used for making curry especially in the West. of tropical fruits of the genus Anona,
Made from a selection of coriander seeds, including atemoyas, cherimoyas, sweet sops
cumin seeds, mustard seeds, black and sour sops which generally have a scaly
peppercorns, fenugreek seeds and chillies to skin and a soft custard-like flesh tasting
produce varying degrees of hotness, all of variously of combinations of pineapple,
which are dry-roasted, together with strawberry, banana, etc. Also called annona,
unroasted dried ginger, turmeric, cinnamon anona
and cloves. There are many variations, e.g.
custard banana The fruit of a tree, Asimina
custard banana
Served with meat, fish, eggs, etc. corn flour, sometimes yellow colouring, and
currysill Sweden A typical smörgåsbord dish artificial vanilla flavouring very popular in
currysill
of sliced matjes herring, diced cold boiled England for thickening sweetened milk to
potatoes and chopped hard-boiled eggs make English custard
mixed and bound with a curry-flavoured custard sauce English custard
custard sauce
mayonnaise and served cold cut, to To use a knife or scissors to divide solid
cut, to
with a yellow green skin and a taste similar batter or foamed mixture by gently sprinkling
to, but slightly more acid, than passion fruit them on the surface and very carefully
Curworthy England A semi-hard cheese
Curworthy
weeks and has a creamy buttery taste. ingredients by repeatedly cutting the fat with
cuscinetti Italy Fried cheese sandwich (NOTE:
cuscinetti
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cutlet
uniform pieces each coated with dry removed before cooking include the ink sac,
ingredients the contents of which can be used in an
cutlet A transverse section from the rib cage
cutlet
face about 10 cm by 7 cm and a handle used cwt Abbreviation for hundredweight, a unit of
cwt
to thin out pieces of meat, fish, etc. by weight still used in the USA
striking the food, usually contained between Cyamopsis psoraloides Botanical name
two pieces of polythene, on a solid work Guar bean
surface. See also bat out, to cyanocobalamin Vitamin B12
cyanocobalamin
shaped like a chef’s hat which is used to times as sweet as sugar, now banned in
cover the end of the bare, scraped rib bone many countries
on a cutlet or roast joint after it has been
Cydonia oblonga Botanical name Quince
cooked. Also called frill, paper frill
cygne France A swan-shaped pastry filled
cygne
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DEFGHIJK
daai dau nga choy China Soya bean sprouts
daai dau nga choy
curly pale green leaves and thick grooved consisting of layers of meringue containing
stems. It has a slightly astringent taste and is toasted and coarsely ground nuts
usually pickled or salted. Also called Swatow interspersed with whipped cream and soft
mustard cabbage fruits such as raspberries and strawberries,
daam China Sea urchin
daam
bread
daging smor Netherlands Stewed meat,
daging smor
made from whole wheat flour mixed with layered sandwich with a variety of fillings in
berbere spice mix to taste (approx. 8 tbsp between each layer
dahchini South Asia 1. Cinnamon 2. Cassia
dahchini
250 g softened butter per kg of flour is served in a herb and spice-flavoured yoghurt
incorporated and the dough is rolled and cut sauce
into small cylinders and baked at 180°C for dahl See dhal
dahl
30 minutes until browned on all sides. dahorpt Balkans Diced mutton simmered with
dahorpt
Cooled and stored in an airtight container. onions and herbs until tender, reserved, rice
dabulamanzi salad Caribbean A St Vincent
dabulamanzi salad
avocado flesh
dai choy goh China Agar agar
dai choy goh
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daikon oroshi
simmered in dashi with a little soya sauce Dampfnudeln Germany Sweetened yeast-
Dampfnudeln
and mirin and covered with an otoshibuta for raised, flour-based dumplings or noodles,
about 30 minutes steamed or poached in milk and served with
daikon oroshi Japan Finely grated daikon or custard, stewed fruit or jam
daikon oroshi
octopus and to mask or remove strong fishy containing beef and bacon fat bound with a
smells little fécule, lightly scalded and possibly
daikon shreds Japan Very fine almost hair-
daikon shreds
smoked
like shreds of mooli made by cutting a long damson A small blue black plum with a yellow
damson
thin ribbon like a wide potato peeling, rolling green flesh from a Middle Eastern tree,
it up and cutting it across in very thin slices. Prunus damascena or P. insititia, with a
Used as a garnish for sushi. greyish yeast bloom. Rather acid but
daing Philippines Cleaned fish which have
daing
derived directly from it such as cheese, Danbo Denmark A hard cows’ milk cheese
Danbo
butter, cream, yoghurt, etc. which is salted in brine and matured for 5
dai suen China Asian leek months, often waxed and with internal holes
dai suen
sweetened single cream flavoured with suitable for bacterial growth, 7 to 60°C (45 to
nutmeg and brandy, set with rennet at 37°C 140°F). Food should not be kept in this
for 2 to 3 hours, and carefully decorated with range for any length of time.
a mixture of clotted cream and rose water. dang gui China The dried root of a relative of
dang gui
properties
dame blanche France A common Belgian dang noi Thailand Cassava
dame blanche dang noi
cream, whipped cream and chocolate sauce Danish United States A Danish pastry
Danish
cheese. See also Butterkäse and crumbly cooked-curd cows’ milk cheese
damper Australia Unleavened bread made
damper
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date
for a further 2 months. The flavour is sharp dariole mould A small bucket-shaped mould
dariole mould
and somewhat salty. Marketed aggressively. used to make individual desserts such as
Danish blue brie Denmark A Danish version
Danish blue brie
Sweden.
sauce used to colour food as well as for its
Danish pastry A yeasted, egg and sugar-
Danish pastry
full-bodied flavour
enriched, strong flour dough (2 eggs per kg
dark sugar General term for the various types
dark sugar
Danish salami
Danish salami A type of salami made with a turnips and potatoes used with meat dishes
mixture of pork, beef or veal and a high 2. Two pieces of sweet or savoury puff pastry
proportion of pork fat, coloured red to sandwiched together with a sweet or savoury
resemble meat, dry-salted or brined, air- filling and baked
dasheen Caribbean A tropical and subtropical
dasheen
dansk fläskkotlett Sweden Danish pork brought from Southeast Asia to the
chops made from seasoned chops rubbed Caribbean as a staple food for slaves. The
with curry powder, fried quickly in butter, leaves are edible and the tubers of the plant
soured cream added and all simmered for (referred to as taro or cocoyam) may be
10 minutes. Garnished with diced ham and boiled, baked or roasted. See also taro,
apple and sliced onion sweated in butter. cocoyam (NOTE: The name dasheen is a
dansk leverpostej corruption of de Chine, meaning ‘from
dansk leverpostej Denmark A pâté made China’.)
from calf’s liver, flour, cream, butter, eggs,
dasheen leaf The fan-like leaf of taro and
dasheen leaf
with the skin on at 200°C for 45 minutes, seaweed (kelp or kombu), dried Pacific
rolled between the hand and a board to
bonito flakes and other flavourings. The first
soften the inside, opened and topped with infusion of the raw materials is called ichiban
chopped prawns in creamed butter
dashi and is used for soups, whilst the
dansk wienerbrød Denmark Danish pastry
dansk wienerbrød
develop a characteristic deep red colour date The fruit of the date palm, Phoenix
date
darchini
darchini South Asia Cinnamon dactylifera, with a yellow skin and brown
sweet flesh enclosing a single elongated
dare Dace
dare
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date mark
date mark A date stamped on a packaged daun kari pla Malaysia Curry leaf
date mark daun kari pla
food item indicating either the use-by date, daun kemangi Indonesia The
daun kemangi
most
best-before date, best-before-end date or commonly used basil
display-until date daun
daun ketumbar
Coriander leaves
date shell See sea date
date shell
dátil (plural dátiles) Spain Date daun mangkok South Asia A shrub, Polyscias
dátil daun mangkok
dátil de mar Spain Sea date scutellarium, whose aromatic young leaves
dátil de mar
dau gok China A dark green variety of long dayap Philippines A small lime (up to 1.5 cm
dau gok dayap
onions.
dau me Vietnam Sesame seed oil
dau me
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degh fasli
been solvent treated to selectively remove deep-freeze, to To cool food below –20°C so
deep-freeze, to
settled to the bottom. Usually applied to wine and covering it with hot fat or oil at a
to separate it from the crystals of tartaric acid temperature between 175 and 195°C. The
which are precipitated on long standing. food is quickly sealed, crisped and cooked if
decanter A glass container with a stopper,
decanter
other drinks are kept for serving contains sufficient depth of fat and a means
decentralized service Service where food is
decentralized service
American style pizza made in a dish with the food, often in a microwave oven. 2. To
sides like a flan or tart tin. Used so that more warm up a refrigerator or deep-freeze so as
filling than is usual with a traditional pizza to remove ice and snow encrusted on the
may be cooked with the dough. Also called internal surfaces
deep-pan pizza degchi South Asia A tinned brass cooking pot
degchi
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deghi mirch
lamb cut in cubes and marinated in deipnon The first part of a formal meal in
deipnon
processed and liquefied onions. After all are ancient Greece when the food was served.
simmered together with tomatoes, sweet See also symposium
peppers and aromatic spices and herbs the déjeuner France Lunch
déjeuner
meat is removed and fried in butter, the deli United States A delicatessen where food
deli
separated cooking liquor is defattted and can also be eaten on the premises
reduced by half, then all is recombined and delicatessen A shop or area within a shop
delicatessen
flavoured with ground mace and bay leaves. selling ready-to-eat savoury items such as
deghi mirch South Asia Kashmiri chilli
deghi mirch
remove impurities before cooking; used of that absorbs water from the atmosphere and
e.g. fish, offal, meat, etc. 2. To remove water dissolves in it, e.g. pure salt without additives
and sometimes bitter flavours from a food by will cake and eventually dissolve
delizie Italy 1. Appetizers 2. Delicacies
delizie
product generally to improve its keeping waxy potatoes, seasoned, mixed with real
quality. Food may be dehydrated by sun or truffle shavings and dressed with a mixture
air drying, heating, salting or applying a of olive oil, vinegar, French mustard and
vacuum whilst adding heat. single cream
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dessert cream
demi-doux France A type of bloater. See also dentice Italy Dentex, the fish
demi-doux dentice
half quantity, skimming as necessary, and cooking food, e.g. with herbs or spices
finally strained. Used as a basis for other
dépecer France 1. To joint 2. To carve
dépecer
sauces.
dépouiller France 1. To skim fat, scum and
dépouiller
an animal
butter, cheese, etc. 2. A moist, white, salted
Derby England A pale yellow, hard but flaky
Derby
and muscle
dengaku Japan Grilled, skewered and coated desayuno Mexico, Spain Breakfast
dengaku desayuno
of maize, Zea mays var. indentata, with dessert Denmark, England, France, Norway
dessert
yellow or white kernels in which the hard coat The pudding, ice cream, fruit or other sweet
covers only the sides so that they are item served at or towards the end of meal
indented at the top. dessert apple A normally sweet apple
dessert apple
of Mediterranean fish, Dentex dentex, similar custard and/or fruit purée, often set with
to sea bream with a firm flesh and up to 1 m gelatine and with a smooth creamy texture.
in length. Baked or grilled. Used as the basis of many desserts.
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dessert grape
dessert grape Special grape varieties meat, fish, etc. prior to panéing and frying.
dessert grape
the second to ripen and having the finest devil’s food cake United States A rich, sweet
devil’s food cake
flavour; and vinous, which have less flavour and dark brown chocolate cake
but are strong-growing and mature late in the devils on horseback As angels on horseback
devils on horseback
desserts, custards, fruit salads, compotes devil’s tongue 1. Snake palm plant 2. Black
devil’s tongue
destone, to To stone
destone, to
with cayenne pepper, vinegar, bun, split open and filled with jam and
Worcestershire and Tabasco sauces, whipped cream
refrigerated in a roll and cut into 5 mm slices Devonshire squab pie England A deep pie
Devonshire squab pie
for garnishing meat and fish dishes filled with lamb, apples, onions and
devilled Strongly flavoured with a selection of
devilled
devilled sausages Sausages baked in the coriander and garlic sauce eaten during Eid
devilled sausages
cayenne pepper. Served with mashed on the left of the juvenile form moves to join
potatoes. that on the right which becomes the
devilling Application of a selection from
devilling
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dietician
France 1. Cheese-flavoured
a glaze for bread and rolls. croûtons 2. Christmas crackers
dextrose See glucose
dextrose
flavourings and spice, onions and other the lung and abdominal cavity in mammals.
vegetables, very commonly served at Indian Not usually traded separately except in beef
meals. Also called dal, dahl, dholl cattle.
dhania South Asia Coriander seed diastase See amylase
dhania diastase
dhania-jeera, dhania-jira South Asia Mixed diavola, alla Italy Devilled, served with a
dhania-jeera diavola, alla
coriander and cumin seeds (2:1), dry- spicy sauce, often of a chicken, split,
roasted to bring out the flavour and ground flattened and grilled
diavolini Italy Small fried spicy rice cakes
diavolini
stew with vegetables, lentils and spices sugar in sweet grapes, raisins or carob beans
topped with fried onion rings. Originally by expression, extraction and concentration.
brought from Iran to India by the Parsees. Used as a sweetener.
dicalcium diphosphate See E540
dicalcium diphosphate
from which all traces of black have been and August. See also Parmigiano Reggiano
dick Germany Thick
dick
washed out
dhwen-jang Korea A strong-flavoured salty
dhwen-jang
Dictyophoria phalloidea Botanical name
bean paste similar to hatcho-miso Bamboo fungus
dienone A breakdown product of ptaquiloside
dienone
carbohydrate suitable for diabetic persons, found in bracken and a potent carcinogen
diente Spain A clove of garlic
diente
cooking chestnuts and vegetables without or of particular types of food usually with a
water either in the oven or on top of the stove. view to losing weight but sometimes for other
Can be shaken and turned over for even medical or health reasons, e.g. for coeliac
cooking. 2. Kidneys or poussins, split, disease and diabetes
flattened, grilled and served with sauce dietary fibre Long-chain carbohydrates
dietary fibre
chopped shallots, white wine, vinegar, dietetics The science and study of nutrition
dietetics
seasoned. Served with fried or grilled fish or flavourings and food colours
meat. Also called devilled sauce dietician A person trained in dietetics,
dietician
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digester
digester The original name of the pressure dill weed, parsley, salt and peppercorns until
digester
which food can be converted to nutrients pickled in vinegar flavoured with dill seed or
which can be used in metabolism. Generally dill weed as well as garlic, spices and salt.
measured subjectively in humans though The best undergo a lactic fermentation.
animal measurement techniques could be dillsås Sweden Dill sauce
dillsås
used.
dill sauce Sweden A white velouté sauce
dill sauce
tasting prepared French mustard made with diner France, Netherlands Dinner
diner
brown mustard seed, salt, spices, water and dinner The main meal of the day usually of
dinner
white wine or, more traditionally, verjuice. two or more courses containing meat, fish,
The most common mustard used in cooking. cheese or other high protein foods as well as
dijonnaise, à la France In the Dijon style, i.e.
dijonnaise, à la
tree. See also etima Dioscorea The group of plants from which the
dilaw Philippines Turmeric
dilaw
Mountain yam
sauce Dioscorea rotundata Botanical name White
dillisk Ireland Dulse
dillisk
yam
dillkött Sweden Best end or scrag end of Dioscorea trifida Botanical name Cush-cush
dillkött
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djuvec od praziluka
diósmetélt Hungary Freshly cooked egg disjoint To cut carcass meat, game or poultry
diósmetélt disjoint
noodles mixed with lard, finely chopped into pieces by severing the joints between
walnuts and sugar, served as a dessert bones
Diospyros discolor Botanical name Mabalo disodium dihydrogen EDTA See disodium
disodium dihydrogen EDTA
American persimmon, kaki, sharon fruit NNN’N’-tetra acetate A salt of EDTA used
Diospyros virginiana Botanical name as a sequestering agent. Also called
American persimmon disodium dihydrogen EDTA
diot France A fresh sausage containing root
diot
vegetables, turnips, beetroot and carrots dispersed phase That phase in a two or more
dispersed phase
in the wrappings of and in packing cases for dissolve, to To mix a solid with a liquid so that
dissolve, to
oranges and tomatoes. Also called biphenyl, the individual molecules of the solid are
phenylbenzene. See also E230 separately dispersed in the liquid and cannot
diphenylamine A food additive with no E
diphenylamine
with rum and coffee April and June. See also Parmigiano
diplomat pudding As cabinet pudding but Reggiano
diplomat pudding
served cold with redcurrant, raspberry, ditini Italy Cinnamon biscuits from Sicily
ditini
apricot or vanilla sauce. Also called pouding divinity A type of fudge made with egg whites,
divinity
for transferring small quantities of liquid from chicken stewed with blanched almonds and
a large container spices, the sauce thickened with mashed
dirty rice United States A Louisiana dish chicken liver
dirty rice
consisting of a mixture of fried chopped djej matisha mesla North Africa A Moroccan
djej matisha mesla
onions, celery, sweet peppers, garlic and dish of chicken stewed in oil with onion,
minced beef cooked with long-grain rice in a garlic, tomatoes, spices and seasoning until
seasoned stock (NOTE: So called because of very tender, the chicken reserved and the
its appearance) juices reduced, flavoured with honey and
disaccharide A sugar consisting of two served with the chicken garnished with fried
disaccharide
simple sugars such as glucose, fructose or or dry-fried almonds and sesame seeds
galactose chemically bonded together. The djej mqualli North Africa A Moroccan dish of
djej mqualli
most common is sucrose, ordinary beet or chicken stewed with preserved lemons and
cane sugar, which consists of glucose and olives, the sauce thickened with mashed
fructose. chicken liver
dishwasher rinse Water at around 82°C used djuvec Balkans A casserole of meat and rice
dishwasher rinse djuvec
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doan gwa
from the Former Yugoslav Republic of dog cockle A variety of cockle, Glycmeris
dog cockle
dopiaza
chila or vegetable spaghetti, separated,
doily A small circular placemat of cloth,
doily
from a caramelized milk and sugar mixture. dolceforte Italy Sweet and strong as applied
dolceforte
holes in rolled-out pastry either with a fork, a veined cheese made from cows’ milk (NOTE:
hand roller with many short spines or an Literally ‘sweet milk’.)
industrial scale machine. The purpose is to dolci Italy Sweets or desserts, usually eaten in
dolci
allow any air bubbles in the pastry to collapse a pastry shop, not with a meal
and thus prevent irregularities when baked.
dolichos bean Hyacinth bean
dolichos bean
children raised on breast milk substitutes is or other edible leaves wrapped around a
thought to cause retarded brain
filling of minced lamb and rice or other
development. Also called DHA savoury mixture then braised. Served hot or
doddy Bottle gourd
doddy
courgettes
pâté, simmered in wine and served with dolmades Greece Vine leaves, wrapped
dolmades
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doresshingu
served cold as an appetizer. See also dolma. carved from the surface as it is cooked.
Also called dolmathes Served with a meal or as takeaway food in a
dolmathes See dolmades
dolmathes
with paprika, packed into sheep’s casings dong gwa jong China A rich broth served in
dong gwa jong
and baked in the oven in water and fat with the elaborately carved skin of a wax gourd
frequent basting dongo-dongo Central Africa A soup/stew of
dongo-dongo
onions, garlic, aubergine and tomatoes but doodh South Asia Milk
doodh
minutes.
domsiah Iran The finest quality rice
domsiah
korma. See also doh peeazah
Doppelrahmstufe Germany An official
Doppelrahmstufe
together
doppskov Denmark Diced leftovers of meat,
doppskov
Japan
dondurma Turkey Ice cream
dondurma
to a light golden colour
doré France 1. Egg-washed with beaten egg
doré
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doria
doria France Containing cooked cucumber firstly on being moistened and secondly on
doria
urad dal in water. Often stuffed with cooked dou fu nao China Bean curd brains
dou fu nao
vegetables e.g. mashed potato. dou fu pok China Fried bean curd
dou fu pok
the surface of food so that when grilled or yeast and other ingredients which after
heated it will cover it kneading has a firm, pliable and sometimes
Dotterkäse Germany A cheese made from
Dotterkäse
lambs’ tripe, liver and heart enriched with eggs and butter containing
double-acting baking powder A chemical
double-acting baking powder
182
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dried fruit
dough hook A hook-shaped heavy metal arm vegetables, sometimes emulsified with water
dough hook
dough around a stick which was suspended sugar or other fine powder using a dredger or
in hot oil, the ball form followed but was in sieve
turn generally superseded by a ring formed dredger A cylindrical metal can with either a
dredger
cooking
dou jiang China Soya bean milk Dresden dressing United States A condiment
dou jiang Dresden dressing
soya beans
tripe
drabantost Sweden A semi-hard scalded-
drabantost
absorbent paper. The liquid is usually either with salt and sugar, sliced paper thin, then
water, fat or cooking liquor. smoked and pressed. Also called smoked
dranken Netherlands Drinks, beverages
dranken
intestines, etc.) of birds and poultry, and content reduced by solar or other drying
sometimes the leg sinews methods to give a hard almost leathery
drawn butter 1. United States Clarified butter texture and to reduce the water activity so
drawn butter
183
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Apricots, peaches, apples, bananas, grapes, spoonful of the mixture held upside down
tomatoes, plums and similar can all be dried. should drop off the spoon in more than 1 and
dried gourd strips See kampyo
dried gourd strips
less than 5 seconds
drop scone United Kingdom A flat cake made
drop scone
currants, sultanas and raisins drum The general class of fish which make
drum
drikker Norway Drinks, beverages drumming noises using their air bladders.
drikker
with beef dripping substituted for butter fowl’s leg below the thigh
drumstick bean See drumstick pod
drumstick bean
dish placed under roasting food to catch any drumstick pod The green-skinned slightly
drumstick pod
dropping juices. A Yorkshire pudding used to peppery tasting seed pod of a tree, Moringa
fulfil this function. oleifera, which is very thin and up to 40 cm
drisheen Ireland A black pudding made with
drisheen
finished with sherry and a liaison of egg yolks drained and marinated for 12 to 24 hours
and cream and garnished with small with a mixture of salt, sugar and yellow rice
forcemeat balls wine or dry sherry, drained and garnished
drop flower tube United States A piping bag
drop flower tube
with chopped coriander leaf
drupe The name for any fleshy or pulpy fruit
drupe
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dudi
dry-fry, to To heat and cook food in a frying Dublin coddle Ireland A casserole of onions,
dry-fry, to Dublin coddle
pan without oil or fat. Suitable for fatty foods bacon, potatoes and pork sausage
or for non fatty foods using, with care, a non- traditionally served with soda bread
stick frying pan. Often used to prepare Dublin lawyer Ireland Diced lobster meat and
Dublin lawyer
fitless cock
to duckanoo but also containing grated
dry ice Solid carbon dioxide which exists at –
dry ice
flavouring agent or when mixed with water as mashed potatoes mixed with butter and egg
an English condiment yolks and piped into assorted shapes then
dry-roast, to A method of bringing out the
dry-roast, to
year egg
with cauliflower duck feet A Chinese delicacy. They are
duck feet
Dubarry, crème France Creamed cauliflower deboned and softened by slow braising.
Dubarry, crème
soup garnished with small, cooked florets of Sometimes stuffed. Also called duck webs
cauliflower duckling A young duck
duckling
type sandwich with two pieces of buttered cylinder into which the duck is put. It is then
bread and a filling squeezed with a screw-operated piston to
dubbelsmörgås Sweden An English-type
dubbelsmörgås
extract the juices.
duck sauce 1. See hoisin sauce 2. The sauce
duck sauce
lobster
185
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due
due Denmark 1. Pigeon 2. Squab cooked and then dried for use as a snack
due
Afghanistan
Dugléré, fish As for fish Bercy, with tomato
Dugléré, fish
usually on a trivet standing clear of the liquid
concassée added to the cooking liquor. in a pan with a tight-fitting lid, for vegetables
Cooking liquor strained, reduced, mixed with by chopping them and browning in a little
fish velouté and butter, consistency ghee then heating in a closed pan with a little
adjusted, seasoned and served over the fish water or akni
dummed Steamed Indian-fashion. See to
dummed
with flour and garnished with diced beef, Indian cuisine. See also bhoona
dumpling 1. A round ball of sweet or savoury
dumpling
cherries, originating in France where they dumpling wrappers Southeast Asia Wrappers
dumpling wrappers
sauce made from tomatoes, garlic and oil the creaming method from pound cake
flavoured with baharat mixture containing about 25% more flour
than normal and using soft brown sugar with
dukuna Caribbean A variant of ducana from
dukuna
chopped onions, chillies, cardamom and egg custard made from milk, eggs, flour,
pepper butter and sugar (12:4:2:1:1), flavoured with
dulse A purple-coloured seaweed, Palmaria
dulse
186
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dyrestek
Dungeness crab United States The most dusky flathead Australia See flathead
Dungeness crab dusky flathead
popular crab, Cancer magister, caught off dust, to To sprinkle lightly with finely ground
dust, to
the shores of the North Pacific Ocean and powder such as icing sugar, cocoa, flour,
weighing up to 1 kg. The legs are often as ground nuts, etc.
meaty as the claws. Also called market crab,
Dutch cabbage Savoy cabbage
Dutch cabbage
the flitch which is awarded annually in Great duvor i kompott Sweden Braised pigeons
duvor i kompott
Dunmow to any married couple who can made by frying a little diced pork in pork fat,
prove that they have not quarrelled during adding pigeons to brown followed by
the preceding year mushroom and covering with seasoned
dünsten Germany 1. To steam 2. To stew
dünsten
processed Emmental-type cheese filled with until the pigeons are tender and served with
walnuts, herbs, spices, black pepper and a thickened cooking liquor and garnished with
salami or smoked salmon forcemeat the pork and mushrooms.
duong cuc vang Vietnam Palm sugar duxelles Chopped shallots or onions and
duong cuc vang duxelles
cooked lamb mixed with an equal amount of volumes of white wine and mushroom
mashed potatoes and some minced onion cooking liquor with chopped shallots,
and cooking apple, flavoured with chopped reduced by two thirds then simmered with
parsley and tomato purée then formed into demi-glace sauce, tomato purée and
cutlet shapes, panéed and shallow-fried duxelles for 5 minutes and finished with
durian England, Indonesia, Malaysia The fruit
durian
chopped parsley. Used for gratinated dishes.
D value The number of minutes of heat
D value
skinned sausage similar to Brunswick the cape gooseberry, Physalis pruinosa, with
sausage a similar structure and found in the USA. It
durum wheat A hard, high-protein wheat,
durum wheat
mar
dyrerygg Norway Previously marinated
dyrerygg
joints of meat
187
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dyrlægens natmad
dyrlægens natmad Denmark A Danish open dzhazh msharmal North Africa A chicken
dyrlægens natmad dzhazh msharmal
sandwich spread with spiced lard, liver pâté, tagine from Morocco with olives and
veal and jellied consommé (NOTE: Literally preserved lemons and flavoured with ginger,
‘vet’s midnight snack’.) saffron and pepper
188
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EFGHIJKL
E100 Curcumin, the natural colouring E150 Caramel, the dark brown food colouring
E100 E150
obtained from turmeric, used in cakes and made from sugar. Used in beer, soft drinks,
margarine sauces and gravy browning.
E101 Riboflavin and riboflavin-5’phosphate, E151 Black PN or brilliant black PN, synthetic
E101 E151
food colouring in soft drinks but suspected of finely divided carbon used as a food
possibly causing allergies and hyperactivity colouring in e.g. liquorice
in children E154 United Kingdom Brown FK, a synthetic
E154
synthetic food colourings used in biscuits food dye used for chocolate cake (not
E120 Cochineal, the red food colouring
E120
licensed for use throughout the EU)
E160(a) Carotenes, orange food colourings
E160
food colourings
yellow food colourings obtained from the
E123 Amaranth, a synthetic yellow food
E123
alcoholic drinks
flavoured and pink food colouring obtained
E124 Ponceau 4R, a synthetic red food
E124
from paprika
colouring used in dessert mixes
E160(d) Lycopene, a natural red food colour,
E160
dye. Used to colour sausages. (not licensed orange carotene compound extracted from
for use throughout the EU) fruit and vegetables
E131 Patent blue V, a synthetic food colouring
E131
food colouring
blue food colouring E161(a) Flavoxanthin, a natural carotenoid
E161
yellows to colour canned vegetables (not yellow/red food colouring extracted from
licensed for use throughout the EU) flower petals. Also called xanthophyll
E140 Chlorophyll, the green food colour made
E140
lissamine green, synthetic green food yellow food colouring, isomeric with E161(c)
colourings extracted from rose hips
189
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E161
colouring extracted from shellfish and used derivative of benzoic acid, used as E210
in fish food to give colour to farmed salmon E219 Sodium methyl 4-hydroxybenzoate, the
E219
ice cream and liquorice. gas which is one of the most common
E163 Anthocyanins, red, violet or blue
E163
regulator, obtained from limestone. Used as potatoes and to condition biscuit doughs.
a firming agent, release agent and diluent. E221 Sodium sulphite, a compound formed
E221
E171 Titanium dioxide, an inert white from caustic soda and sulphur dioxide, used
E171
E172 Iron oxide and hydroxides, natural red, food preservative to E221, but containing a
E172
brown, yellow and black food colourings and higher proportion of sulphur dioxide
pigments E223 Sodium metabisulphite, a compound
E223
E173 Aluminium, a silvery metal sometimes which contains twice as much sulphur
E173
baked and fruit products, soft drinks and used on the wrappings of oranges and
processed cheese slices bananas or in their packing cases. Also
E201 Sodium sorbate, the sodium salt of
E201
pizzas and flour confectionery compound used in the same way as E230.
E202 Potassium sorbate, the potassium salt of
E202
organic acid also made synthetically, used as synthetic compound used in the same way
a preservative in beer, jam, salad cream, soft as E230. Also called thiabendazole
drinks, fruit products and marinated fish E234 United Kingdom Nisin, a food
E234
benzoic acid, used as E210 in some fruit but made synthetically for use
E214 Ethyl 4-hydroxybenzoate, a synthetic
E214
as a flavour enhancer
E237 Sodium formate, the sodium salt of
E237
sodium salt of E214, used as E210 formic acid, used as a flavour enhancer
190
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E326
E239 Hexamine, a synthetic chemical used as E296 United Kingdom Malic acid, an acid
E239 E296
acid, used to maintain the pink colour of E296 (not licensed for use throughout the
cured meat by reacting with the EU)
E300 L-ascorbic acid, vitamin C, used to
E300
haemoglobin
E251 Sodium nitrate, the sodium salt of nitric
E251
prevent oxidation and thus browning
reactions and colour changes in food. Also
acid, used for curing and preserving meat
used as a flour improver.
E252 Potassium nitrate the potassium salt of
E252
vinegar, used as an acidity regulator, as a L-ascorbic acid, used for the same purposes
flavouring and to prevent mould growth as E300
E261 Potassium acetate, the potassium salt of
E261
acetic acid, used as a preservative and soluble ester of ascorbic acid, used for the
firming agent same purposes as E300 and especially in
E262 1. United Kingdom Sodium acetate
E262
Scotch eggs
used in the same way as potassium acetate, E306 Extracts of natural substances rich in
E306
E261. Licensed for use in the UK but not tocopherols, i.e. vitamin E, used as vitamin
generally in the EU. 2. Sodium hydrogen additive to foods and as an antioxidant
diacetate, a sodium salt similar in effect to especially in vegetable oils
E261, used as a preservative and firming E307 Synthetic alpha-tocopherol, one of the
E307
agent (not licensed for use throughout the tocopherols, used an antioxidant in cereal-
EU) based baby foods
E263 Calcium acetate, the calcium salt of
E263
microorganisms and animal muscle, widely acid, allowed for use as an antioxidant in oils,
used as an acidifying agent, flavouring and fats and essential oils only
as a protection against mould growth in e.g. E311 Octyl gallate, the octyl ester of gallic
E311
salad dressings and soft margarine acid, allowed for use as an antioxidant in oils,
E280 Proprionic acid, a simple fatty acid
E280
synthesized for use as a flour improver and gallic acid, allowed for use as an antioxidant
preservative in oils, fats and essential oils only
E281 Sodium proprionate, the sodium salt of
E281
proprionic acid, used as a flour improver and controversial antioxidant, allowed for used in
preservative fats, oils and essential oils only
E282 Calcium proprionate, the calcium salt of
E282
proprionic acid, used as a flour improver and controversial antioxidant, allowed for use in
preservative fats, oil, essential oils and chewing gum
E283 Potassium proprionate, the potassium E322 Lecithin, a natural substance found in
E283 E322
salt of proprionic acid, used as a flour egg yolk, used as an emulsifier and
improver and preservative antioxidant, e.g. in low-fat spreads
E325 Sodium lactate, the sodium salt of lactic
E325
sugar and many other food items are acid, used as a buffer i.e. to maintain near
metabolized in the body and by constant pH in foods and as a humectant in
microorganisms. Provides the gas for raising jams, preserves and flour confectionery
E326 Potassium lactate, the potassium salt of
E326
191
Food.fm Page 192 Thursday, August 19, 2004 7:32 PM
E327
E327 Calcium lactate, the calcium salt of E341(b) Calcium hydrogen orthophosphate
E327 E341
lactic acid, used as a buffer and as a firming with the same uses as E341(a)
agent in canned fruits and pie fillings E341(c) Tricalcium orthophosphate with the
E341
tricalcium citrate, calcium salts of citric acid used in wine (not licensed for use throughout
used in the same way as E330 and also as a the EU)
E355 Adipic acid, an organic acid used as a
E355
firming agent
E334 Tartaric acid, an acid naturally present
E334
buffer and flavouring in sweets and synthetic
in many fruits with the same uses as citric cream desserts (not licensed for use
aid, E330 throughout the EU)
E363 Succinic acid, an organic acid used as
E363
sodium salts of tartaric acid, used as E334 a buffer and flavouring in dry foods and
E336 Potassium tartrate and potassium
E336
beverage mixes (not licensed for use
hydrogen tartrate, potassium salts of tartaric throughout the EU)
E370 1,4-heptanolactone, used as an acid
E370
cocoa
E339(a) Sodium dihydrogen orthophosphate,
E339
E339(b) Disodium hydrogen orthophosphate, iron supplement in bread (not licensed for
E339
Potassium dihydrogen
orthophosphate, a potassium salt of E400 Alginic acid, a water-loving
E400
orthophosphoric acid with the same uses as carbohydrate acid extracted from seaweeds
E339(a) in the form of mixed sodium, potassium and
E340(b)
E340
soft cheeses.
the same uses as E339(a) but not as a buffer E401 Sodium alginate, the sodium salt of
E401
192
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E471
E402 Potassium alginate, the potassium salt emulsifiers and stabilizers in bakery
E402
of alginic acid used as a thickener and products and confectionery creams. They
stabilizer are polyoxyethylene (20) sorbitan
E403 Ammonium alginate, the ammonium
E403
monolaurate (432), monooleate (433)
salt of alginic acid used as a more soluble monopalmitate (434), monostearate (435)
thickener and stabilizer and tristearate (436). (not licensed for use
E404 Calcium alginate, the calcium salt of
E404
throughout the EU)
E440(i)
E440
alginic acid which gives a much more solid Pectin, a natural plant
gel than the other alginates polysaccharide used as a gelling agent or
E405 Propane-1, 2-diol alginate, an ester of
E405
thickener
E440(ii) Amydated pectin, a synthetic
E440
extracted from certain seaweeds consisting fish and meat products, whipping cream,
of galactose units several of which are bread, canned vegetables, processed
sulphated. Used as an emulsifier for oil water cheese and the like
mixtures and for gelling and thickening. E450(b) Pentasodium triphosphate and
E450
Used in quick setting jelly mixes and in milk pentapotassium triphosphate, used as
shakes. E450(a)
E410 Locust bean gum, a plant gum used as
E410
thickener or gelling agent in e.g. salad agent used to add bulk and to stabilize
dressings and processed cheese slimming foods, convenience foods, desserts
E414 Gum arabic, a plant gum used as a
E414
sorbitol
E421 Mannitol, found in many plants and
E421
sodium salt of a derivative of cellulose, used
plant exudates, now synthesized from as a thickener and bulking agent in jellies
sucrose. Used as a humectant and in sugar- and gateaux but mainly used for wallpaper
free confectionery. paste
E470 Sodium, potassium and calcium salts of
E470
nature as the other component of fatty acid fatty acids, edible soaps used for
esters in fats and oils. Used as a humectant emulsification of cake mixes
in cake icing and confectionery. E471 Mono and di-glycerides of fatty acids,
E471
E432 – 436 A group of polyoxyethylene (20) manufactured synthetic fats used in place of
E432 – 436
sorbitan esters of fatty acids, used as fats and oils in baked goods, desserts, etc. to
193
Food.fm Page 194 Thursday, August 19, 2004 7:32 PM
E472
improve keeping qualities and to soften and E501 Potassium carbonate and potassium
E501
synthetic fats and oils used as E471 agent and as a substitute for salt (sodium
E472(e) Diacetyl tartaric acid esters of mono
E472
E471, especially in bread and frozen pizzas agent in canned fruit and vegetables (not
E472(f) Mixed acetic and tartaric esters of
E472
E471
acid used for neutralizing alkaline mixes. It
E474
E474
manufactured synthetic fats and oils used as food colours (not licensed for use throughout
E471, especially in cakes and gateaux the EU)
E476 Polyglycerol esters of polycondensed
E476
calcium salt corresponding to E481. Used in used to adjust acidity in cocoa, jams and
gravy granules. sweets (not licensed for use throughout the
EU)
E483 Stearyl tartrate, a derivative of stearic
E483
194
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E904
E529 Calcium oxide, a weak base used to E559 Kaolin, a very fine white clay used in dry
E529 E559
regulate acidity in sweets (not licensed for powder form as an anti-caking agent (not
use throughout the EU) licensed for use throughout the EU)
E530 Magnesium oxide, a fine white powder E572 Magnesium stearate, a type of soap
E530 E572
E535 Sodium ferrocyanide, used as an anti- sequestering agent used in cake mixes and
E535
caking agent in salt and used in winemaking continental-style sausages (not licensed for
(not licensed for use throughout the EU) use throughout the EU) Also called glucono
E536 Potassium ferrocyanide, used as an
E536
delta-lactone
E576 Sodium gluconate, used as a
E576
of phosphoric acid, used as a buffer and sequestering agent (not licensed for use
neutralizing agent in cheese (not licensed for throughout the EU)
use throughout the EU) E578 Calcium gluconate, used as a buffer,
E578
E541 Sodium aluminium phosphate, used as firming agent and sequestering agent in jams
E541
an acid and raising agent in cake mixes, self- and dessert mixes (not licensed for use
raising flour and biscuits (not licensed for throughout the EU)
use throughout the EU) E620 Glutamic acid
E620
E542 Edible bone phosphate, a fine powder E621 Sodium hydrogen L-glutamate, the
E542 E621
made from boiled dried and ground bones, sodium salt of glutamic acid, used as a
used as an anti-caking agent (not licensed flavour enhancer (not licensed for use
for use throughout the EU) throughout the EU) Also called monosodium
E544 Calcium polyphosphate, used as an glutamate, MSG
E544
for use throughout the EU) similar to E621 (not licensed for use
E545 Ammonium polyphosphate, used as an throughout the EU) Also called
E545
thawing (not licensed for use throughout the similar to E621 (not licensed for use
EU) throughout the EU) Also called calcium
E551 Silicon dioxide, very finely powdered glutamate
E551
in skimmed milk powder and sweeteners breakdown product of the nucleus (genetic
(not licensed for use throughout the EU) material) of cells, used as a flavour enhancer
E552 Calcium silicate, used as an anti-caking in savoury foods, snacks, soups, sauces and
E552
agent in icing sugar and as a release agent in meat products (not licensed for use
sweets (not licensed for use throughout the throughout the EU) Also called sodium
EU) guanylate
E631 Inosine 5’-disodium phosphate, a
E631
trisilicate, used as anti-caking agents and in flavour enhancer similar to E627 (not
sugar confectionery (not licensed for use licensed for use throughout the EU) Also
throughout the EU) called sodium inosinate
E635 Sodium 5’-ribonucleotide, a flavour
E635
mineral with a slippery feel, used as a enhancer similar to E627 (not licensed for
releasing agent in tableted confectionery (not use throughout the EU)
licensed for use throughout the EU) E900 Dimethylpolysiloxane, used as and anti-
E900
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E905
E905 Mineral hydrocarbons, highly purified eastern surf clam See surf clam
E905 eastern surf clam
mineral oils used to prevent dried vine fruits eau France Water
eau
sticking together and as a glazing and eau-de-Cologne mint A herb of the mint
eau-de-Cologne mint
release agent (not licensed for use family, Mentha piperata var. citrata, with
throughout the EU) smooth bergamot-scented purple-tinged
E907 Refined microcrystalline wax derived
E907
sushi
improver (not licensed for use throughout
ebi no kimini Japan Glazed shrimps made
ebi no kimini
the EU)
from large prawns with the tail shell left on,
E927 Azodicarbonamide, used as a flour
E927
glass-like substance to avoid absorption of and pickled meat, usually tongue (NOTE:
water and flavours. Sometimes heat Literally ‘scarlet’.)
resistant. See also stoneware Ecclefechan tart Scotland A tart filled with a
Ecclefechan tart
walnuts
Eccles cake England A filled puff pastry case
Eccles cake
West Country once eaten at Easter. It is made similar to the Banbury cake (NOTE: Originated
with plain flour, caster sugar, butter and egg in Eccles, now a suburb of Manchester.)
yolk (7:3:4:0.6) by the creaming method and ecet Hungary Vinegar
ecet
currants and chopped peel. Glazed with egg échalote France Shallot
échalote
boiled egg with the shell painted and of pork, the spare rib joint (NOTE: Literally
decorated, regarded as a symbol of fertility or ‘backbone’.)
resurrection according to beliefs and given Echinochloa colona Botanical name Shama
as a gift at Easter. In the UK, rolled down hills millet
by children until broken. Echinochloa crusgalli Botanical name
eastern king prawn A variety of king prawn,
eastern king prawn
Barnyard millet
Penaeus plebegus, found in the East Echinochloa frumentacea Botanical name
easternola United States A mild pork sausage
easternola
Japanese millet
seasoned and flavoured with garlic Echium vulgare Botanical name Viper’s
eastern oyster See American oyster
eastern oyster
bugloss
eastern rock lobster Australia A type of spiny Echourgnac France A small, pale yellow,
eastern rock lobster Echourgnac
lobster, Jasus verreausci, coloured olive delicately flavoured cows’ milk cheese from
green and found in eastern Australia. Also Aquitaine. It has brown rind and the cheese
called crayfish contains small holes.
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e-fu noodles
type cows’ milk cheese with a yellow rind and edible sea urchin A large sea urchin,
edible sea urchin
white paste. The flavour varies from mild to Echinus esculentus, up to 8 cm across but
sharp depending on age. not as flavoursome as the small varieties.
éclair England, France A finger length of
éclair
split in half lengthways and filled with cream flavoured with vanilla and mixed with
Chantilly cream or crème pâtissière, the top chopped almonds and crushed macaroons
coated with coffee or chocolate glacé icing Edinburgh stuffing Scotland Sausage meat,
Edinburgh stuffing
barley and root vegetables pastry tart filled with equal quantities of
écossaise, sauce Cream sauce mixed with a molten butter, sugar, candied peel and
écossaise, sauce
brunoise of carrot, celery, onion and French sultanas, mixed with beaten egg three times
beans which have been stewed in butter and the weight of the butter. Baked at 230°C for
white bouillon until almost dry. Served with 15 to 20 minutes.
eggs and poultry. EDTA See ethylenediamine-NNN’N’-tetra-
EDTA
écrevisse à pattes rouges France eel A long, smooth, round, catadromous fish
écrevisse à pattes rouges eel
staple food in African and Caribbean cuisine a relative of the cod found in Northern
Edelblankkäse Germany A soft surface-
Edelblankkäse
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egg
egg England, Norway A most important food cinnamon, turmeric, ground cumin and
egg
item both for its nutritive and texturizing coriander and seasoning. Served hot or cold.
eggerøre Norway Scrambled egg
eggerøre
membrane, an air pocket at one end mixture of shredded cooked meat, shellfish
between the membrane and the shell, a and cooked vegetables flavoured with soya
central yellow to orange yolk supported by sauce, garlic, chopped spring onions and
two filaments and a surrounding transparent sherry or rice wine
white. In fertilized eggs the embryo is seen as egg herbs The principal herbs used with eggs
egg herbs
a small blood spot at the edge of the yolk. are basil, chervil, chives, dill, marjoram,
Hen’s eggs are the most common food item, oregano and rosemary
but duck eggs and quail’s eggs are available. eggkake Norway Omelette
eggkake
eggah
eggah An Arabic version of the omelette. See of shelled, hard-boiled eggs, halved
also eggeh lengthwise, placed on a plate, cut side down,
egg and butter sauce Melted butter,
egg and butter sauce
chopped parsley and mixed with diced hard- containing eggs, sometimes made from
boiled eggs at the rate of 12 per kg of butter. eggs, flour and salt only. Available fresh or
Used for whole poached fish. dried. Common in Italy, Southeast Asia,
egg and crumb, to United States To pané
egg and crumb, to
coagulates between 60 and 65°C and the with an upper dish containing hemispherical
yolk between 62 and 70°C. These indentations each sized to hold an egg. Used
temperatures are raised when eggs are to poach eggs.
mixed into liquids with other additions.
egg roll See spring roll
egg roll
sweetened milk and flavouring cooked over a nutmeg with the addition of diced hard-
bain-marie or in a double boiler until the egg boiled eggs (6 eggs per litre). Used for
has set (80 to 85°C). The consistency poached or boiled fish and smoked
depends on the proportions of egg to milk. haddock. See also Scotch egg sauce
egg custard sauce
egg custard sauce A thin pouring sauce eggs Benedict United States A muffin or slice
eggs Benedict
similar to crème à l’anglaise but with only 8 of toast covered with grilled Canadian-style
to 10 egg yolks per litre of milk. Also called bacon, topped with a poached egg, coated
fresh egg custard sauce, sauce à l’anglaise with hollandaise sauce and garnished with a
eggeh Middle East The Arabic version of the slice of truffle
eggeh
together with seasonings, herbs and spices large spoon or small ladle with a slot or holes
are bound into a stiff mixture with the egg to allow the white of an egg to pass through
prior to cooking by frying on both sides. May leaving the yolk in the spoon
be cooked as one large circle or in egg setting See egg coagulation
egg setting
tablespoonfuls. Probably the origin of the egg sizes 1. United Kingdom A numerical
egg sizes
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eierenpannekoeken
weight 65 g); and extra large (minimum Egon Ronay’s Guide United Kingdom One of
Egon Ronay’s Guide
weight 90 g). The standard 65g (2 oz) egg the restaurant guides to which complaints or
size in this system is medium. 2. United experiences may be sent. Address: 73
States US egg sizes are jumbo, extra large, Ulverdale Rd. London SW10 0SW. Others
large, medium and small are the Good Food and Michelin Guides.
egg slicer A small implement rather like a
egg slicer
beaten and strained eggs to drip off the Cucumeropsis, especially C. edulis, grown in
fingers into hot fat in an omelette pan to form west Africa for its oil-bearing seeds.
a lacy pattern which is cooked until firm
egusi sauce Central Africa Onions, tomatoes
egusi sauce
rolls, pastry, duchesse potatoes and similar browning meat in palm oil or peanut oil
foods prior to cooking in order to glaze them transferring it to the cooking liquor, then
and give them a pleasant brown colour. They frying onion, chilli pepper, tomatoes and okra
may be partially baked to harden the surface in the same pan, when these are soft, tomato
prior to egg-washing. purée, dried shrimp and ground egusi seeds
egg wedger As egg slicer but with the wires
egg wedger
broken bread and set either in the oven in a Egyptian lentils Masoor
Egyptian lentils
bain-marie or over hot water on top of the Egyptian lotus The Nile plant, Nymphaea
Egyptian lotus
stove. See also egg custard lotus, used in the same way as the true lotus
egg white The transparent gel surrounding
egg white
calawissa onion
unflavoured pain perdu topped with grated
égyptienne, à l’ France In the Egyptian style,
égyptienne, à l’
immediately.
Germain, but substituting yellow split peas for
egg yolk The central part of the egg usually
egg yolk
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Eierfrucht
cooked in butter
cows’ udder. Now rare.
Eierteigwaren Germany Egg noodles and
Eierteigwaren
egg-based pasta
(EU & USA), S. canadensis (eastern USA)
ei gebakken Netherlands Fried egg
ei gebakken
monococcum, grown on poor soil in Central elderberry tree which grow in clusters. Used
Europe, containing a single column of grains for decoration and sometimes deep-fried as
along the ear fritters.
élédone France Curled octopus
élédone
chestnut
ejotes Mexico Green beans
ejotes
chestnut
ekmek kadayifi Turkey Honey-soaked bread
ekmek kadayifi
or cake topped with buffalo milk cream elephant garlic United States A very large
elephant garlic
mixture of chopped raw beef, eggs, chopped elephant’s foot 1. A plant, Amorphophallus
elephant’s foot
parsley, moistened breadcrumbs and campanulatus, from India grown for its white
seasoning, cooked in a sauce of water, to pink fleshed tubers which keep extremely
tomato purée and sweated chopped onions, well. The higher yielding type is rather acrid
finished just before service with crushed and requires long boiling. Also called suram
garlic, cinnamon and vinegar 2. An African species of yam, Dioscorea
ekte mysöst Real Mysost, i.e. made from pure elephantipes, with clusters of tubers which
ekte mysöst
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enchilada
pork (eye of loin only) enclosed in a skin like and olives from Khemisset in Morocco
a long straight sausage and kept in olive oil. emulsifier A compound which aids the
emulsifier
fish
Emmental Switzerland A hard cooked-curd
Emmental
immiscible liquids or semi-solids in which
cows’ milk cheese from the Emmental valley one is divided into very small droplets (less
with a sweet, nutty-flavoured glossy paste than 0.01 mm diameter) dispersed in the
containing random holes. Both lactic and other(s). Mayonnaise, hollandaise sauce and
propionic acid starters are used and, after cake batters are typical examples. See also
forming into a large wheel (up to 80 kg) emulsifier, homogenize, to, dispersed phase,
wrapped in cheesecloth, it is salted in brine continuous phase 2. Butter whisked into
and ripened for 5 to 7 months. Copied salted boiling water, used for reheating
worldwide. Used to make fondue. Contains vegetables just before service to give a
35% water, 37% fat and 27% protein. Also pleasing sheen
en France In, as in en croûte, ‘in a crust’; en
en
French Emmental cheese with a regionally casseroles, etc. The enamel can be chipped,
administered Appellation d’Origine crazed by temperature shock or scratched
Emmenthal Switzerland Emmental
Emmenthal
with harsh cleansers or metal spoons, etc.
enasal Sri Lanka Cardamom
enasal
empadinha Portugal Small pie or tart enchaud France A dish from Périgord of pork
empadinha enchaud
made from a yeast-raised dough containing fried both sides, brushed with chilli or tomato
sweet or savoury fillings, baked or shallow- sauce, rolled around a filling of cooked meat
fried and eaten hot or poultry or grated cheese, coated with
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enchilado
more sauce and eaten hot with guacamole flour and vanilla flavouring) and served as a
and/or refried beans sweet pouring sauce. Sometimes coloured
enchilado Mexico A white, salty and crumbly
enchilado
yellow. Also called custard, custard sauce
English egg custard United Kingdom Crème
English egg custard
Belgian chicory
private parties, where the host apportions
endives au jambon France Braised chicons
endives au jambon
jam and/or marmalade and tea or coffee. sugar and eggs to a bread dough to produce
Often called Scottish breakfast and Irish buns, etc. or to add butter or cream to a
breakfast but never British breakfast. batter or sauce, or similar additions 2. To add
English custard United Kingdom Sweetened
English custard
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épinard
margarine, fruit juice, etc., sometimes to accompaniments, served between the fish
replace losses in processing, sometimes as a course and the roast
matter of public health policy entrée, en France A method of trussing a bird
entrée, en
main course.
peppers, tomatoes, olives, rice and garlic entrocosta Portugal Entrecôte steak
entrocosta
Entrammes in Brittany made by the monks Mexican cooking and to make an infused
who originally made Port-Salut but who sold tea. Also called Mexican tea, wormseed
eper Hungary Strawberries
eper
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épine
épine France Loin of meat (NOTE: Literally ermek kaimaksi Southwest Asia A bread
épine ermek kaimaksi
E127
Erdapfel Austria Potato
Erdapfel
Erdartischocke
Erdartischocke
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shallow-fried and served with a rondel of dribbled in or poached, are used to finish the
lemon and chopped parsley soup
escalope de veau France A veal escalope Eskdale England A Camembert type cheese
escalope de veau Eskdale
with a calvados-flavoured cream sauce and espagnole, à l’ France In the Spanish style,
espagnole, à l’
onions
Dublin bay prawn(s) 2. Scampi espagnole, sauce England, France Brown
espagnole, sauce
served
espárrago Spain Asparagus
espárrago
hygiene. Some strains found in meat can espresso England, Italy Coffee made with
espresso
cause food poisoning. The incubation period dark-roasted finely ground coffee through
in 12 to 72 hours, the duration is 1 to 7 days which superheated water (water under
and the symptoms are either cholera-like pressure at a temperature greater than
illness with watery diarrhoea and pain or 100°C) is forced. This extracts a high
prolonged diarrhoea with blood and mucous. proportion of coffee solubles plus bitter
Escoffier Auguste Escoffier 1846 – 1935,
Escoffier
(London) kitchens in 1890, opened the esqueixada 1. Spain Fish salad from Galicia
esqueixada
Carlton and the Paris Ritz in the late 1890s, 2. Catalonia A salt cod, onion and sweet
wrote and published Le Guide Culinaire in pepper salad
1903 which contains over 5000 recipes and esquexada Catalonia A salt cod, onion and
esquexada
it simple’.
Esrom Denmark A semi-hard soft cheese with
Esrom
nuts, fruit etc. Eggs, either beaten and are necessary for health and cannot be
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synthesized in the body and must therefore are poured over, sour cream added and all
be obtained from food. They are: isoleucine, simmered for a few minutes. Served with rice
leucine, lysine, methionine, phenylalanine, or noodles.
threonine, tryptophan and valine, plus estofado Spain Beef or veal pieces simmered
estofado
histidine which is required by growing infants with sliced onions, strips of green pepper,
and may be required by adults. chopped tomatoes, the flesh of charred
essential fatty acids Fatty acids which
essential fatty acids
and eicosopentanoic acid (EPA). All are garlic, tomato and anchovy paste
involved in the synthesis of prostaglandins estofar Spain To stew
estofar
or extracted from plants, flowers and fruit Catalonia Wild boar casserole with wild
which have a concentrated aroma. Used in mushrooms
estofat de quaresma Catalonia A Lenten
estofat de quaresma
flavourings.
essenza Italy A meat or fish glaze
essenza
vegetable stew
estomac France Stomach
estomac
grated horseradish in vinegar with sugar and Estonia which uses a complex mixed culture
spices as a starter to give it a mildly acid aromatic
flavour. Contains 45% water, 25% fat and
Essigpilze Germany Pickled mushroom
Essigpilze
from fruits but many are now made estrella Spain A hard ewes’ milk cheese from
estrella
flavour or aroma
et Turkey Meat
et
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Exeter stew
cardamom. Has a more camphor-like flavour Eugenia uniflora Botanical name Surinam
than the true cardamom. cherry
ethoxyquin A chemical used to prevent europäischer Flusskrebs Germany
ethoxyquin europäischer Flusskrebs
acid used as a solvent for food colours and European waters, Ostrea edulis. Considered
flavourings to have the best flavour, with the English
ethyl alcohol See ethanol
ethyl alcohol
native being the most prized. They are found
ethylene A gas given off by ripening fruit
ethylene
from Norway down to Morocco and the
which also accelerates ripening. An overripe Mediterranean and are best served raw with
banana is often used in an enclosed space to a squeeze of lemon. See also oyster
European grape The original European grape
European grape
to EDTA.
Euter Germany Udder
Euter
seeds of the wild mango tree in Gabon and from which 60 to 65% of the water has been
Cameroon. Also called odika, dika removed under a vacuum at not more than
étolaj Hungary Cooking oil
étolaj
66°C. Sold sterilized in cans. Use as a cream
Eton mess England Chopped strawberries
Eton mess
substitute.
evening primrose A hardy biennial plant,
evening primrose
Eugenia caryophyllus Botanical name floured and browned with chopped onions,
Cloves carrots and turnips and simmered in brown
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exocet
stock for 2 to 3 hours. Served with savoury has nothing to do with quality and there is no
dumplings cooked in the stew for the last half regulation to prevent manufacturers
hour. reducing the acidity by chemical means
exocet France Flying fish
exocet
Extrawurst
Fleischwurst
extender A substance added to food to
extender
extrude, to
the original dehusked wheat grain. For white Eyemouth fish pie Scotland Pieces of white
flours this is normally around 80%. Above fish simmered in milk with chopped shallots
this figure the bran content starts to increase for 5 minutes, reserved then added to a roux-
giving a brown appearance. thickened sauce made with the cooking
extractives The flavouring components in liquor and some white wine. This mixture is
extractives
meat and browned vegetables which layered with sliced hard-boiled eggs and
dissolve in the cooking liquor to give it flavour tomatoes in a pie dish, topped with mashed
extracts Flavourings, aromas and colours in
extracts
potatoes and gratinated with cheese and
concentrated form produced by extraction breadcrumbs and browned under the grill.
extra vergine Italy Extra virgin olive oil
extra vergine eye of round
of stoned and skinned ripe olives with a free (rear leg) of beef. Part of the topside in the
oleic acid content of less than 1% The term English cuts.
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FGHIJKLM
faa jiu China Anise pepper fagiolini Italy French green beans
faa jiu fagiolini
bowl from which Chinese meals are eaten fagot United States Faggot (of herbs)
fagot
Asturia made with butter beans, sausage fah chiu China Hot seasoning pepper
fah chiu
fågelbo Sweden As solöga, but with a ring of fine hair-like strands, probably the same as
fågelbo
meat, etc.)
herbs tied with string and used as a bouquet fair maids A Cornish name for smoked
fair maids
garlic in oil
faisão Portugal Pheasant
faisão
family as French beans with a pinkish skin faisinjan Fried chicken or duck cooked in a
faisinjan
when dried. Also called rose cocoa bean pomegranate and crushed walnut sauce.
fagioli di lima Italy Butter beans
fagioli di lima
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fajita
fajita Mexico A soft tortilla filled and rolled faqqas North Africa A hard crunchy biscuit
fajita faqqas
with some or all of grilled meat, grated from Morocco flavoured with aniseed and
cheese, chopped lettuce, tomatoes and sesame seeds or almonds and raisins
spring onions. Served warm with sour cream. faqqus North Africa A variety of Moroccan
faqqus
faloode Iran An Iranian version of ice cream farce England, France A stuffing or forcemeat
faloode farce
Mock boar made from a skinned and thought to be the origin of the words ‘farce’
trimmed leg of pork, marinated in red wine and ‘forcemeat’
and vinegar (4:1) with grated onions, juniper farci niçois France Stuffed courgettes,
farci niçois
berries, lemon zest, bay leaves, tarragon, aubergines, tomatoes and onions braised
ground cloves, allspice, ginger and black slowly in olive oil
pepper for 2 days then roasted at 160°C in farcir France To stuff
farcir
sauce, not based on béchamel as is Dutch farçon au cerfeuil France Riced potatoes,
farçon au cerfeuil
sauce but on a fish velouté enriched with egg mixed with beaten eggs, milk, fried diced
yolks into which butter and lemon juice are bacon, onions and shallots, raisins, grated
whisked over a low heat until thick and cheese, seasoning and chervil and baked in
creamy a greased dish at 220°C until golden
falukorv Sweden A sausage from Falun made
falukorv
of beef, lean pork and pork back fat, hot fåre frikassée Norway Fricassée of lamb or
fåre frikassée
made of puff pastry filled with crème mixture of mutton, beef, goats’ meat and
pâtissière and covered with meringue. Also sugar, seasoned and moistened with alcohol
called fanchonnette of some kind
fanesca A Lenten soup from Ecuador made
fanesca
from salt cod, vegetables, peanuts, cheese, farfalle Italy Small pasta pieces made in the
farfalle
Jewish pasta
Pinna fragilis or P. pectinata, up to 35 cm fårgryta med linser Sweden A casserole of
fårgryta med linser
long with a yellow brown shell which it buries middle neck of lamb browned in dripping,
in the sand. Cooked like a scallop. Also laid in a heavy pot on a bed of sweated
called pen shell, sea wing onions, covered with water or stock plus a
faoitin Ireland Whiting, the fish
faoitin
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fasulya plâki
and simmered until cooked, bouquet garni farshi Nepal Winter squash
farshi
flour and milk boiled to a gruel with poppy sheep worldwide, transmitted to humans by
seeds and sweetened. Also called mus watercress and other aquatic plants which
farinata alla ligure Italy A fried cake of chick
farinata alla ligure
exists
farine de blé France Wheat flour
farine de blé
‘fourth part’.) 2. Scotland A quarter, e.g. of an with parboiled (15 minutes) haricot beans
oatcake drained then fried with chopped onions and
farmed salmon Salmon grown in cages in sea
farmed salmon
Cheddar cheese made in small dairies, as to prevent the formation of large ice
always matured in cloths for 1 to 2 years and crystals within the cell which would disrupt
having a superb flavour them and cause the contents to leak out on
farmhouse loaf A white bread dough raised in
farmhouse loaf
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fat
fat An ester of fatty acids and glycerol formed fattore, alla maniere del, al modo di Italy In
fat fattore, alla maniere del
in the bodies of animals or plants as a long farmhouse style, i.e. crisply fried with
term energy store, and in the case of animals gherkins and mustard sauce
as a source of energy for their young prior to fattoush Middle East A Syrian and Lebanese
fattoush
platter and accompanied by chips and acid group at one end. This combines with
pickles an alcohol such as glycerine by the
fat choy China Hair vegetable
fat choy
expressed as a percent by weight of the dry form a soap. They are also esterified with a
matter, so that a soft high-fat cheese could variety of higher alcohols for use in
contain a lower overall percentage of fat than convenience foods. Generally produced from
a hard low-fat cheese natural fats and oils, and they are the initial
fat end See bung
fat end
content of food to be reduced without calcium salts of fatty acids which form edible
affecting the texture soaps used as emulsifying agents. See also
fathead Sheepshead fish
fathead
E470
fatty cutties Scotland The same as the
fatty cutties
been used since Neolithic times and may be flavoured with herbs
ground into a flour fausse limande France Scald, the fish
fausse limande
mice of the genus Steatomys, which are asparagus tips, pâté de foie gras and truffles
eaten as a delicacy in South America (steaks), or artichoke hearts, potatoes and
fa ts’ai China Hair vegetable
fa ts’ai
celery (roasts)
fattiga riddare Sweden Pain perdu, French fazan Russia Pheasant
fattiga riddare fazan
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fenugrec
pineapple guava
feijoada completa Brazil, Portugal A stew of
feijoada completa
cut from between the neck and fore rib of black beans, dried and salted beef, fresh
beef. It is oval in shape with a feathery line of beef, tongue, bacon, sausage, pig’s trotters,
gristle running down the centre. ears and tails, onions, garlic, tomatoes,
feather fowlie Scotland A good chicken stock
feather fowlie
parsley, bay leaves chillies and seasoning. A
made by boiling a chicken with bacon and national dish of Brazil accompanied with
aromatic vegetables, straining and white rice, farofa, orange and green
thickening the liquid with a liaison of egg vegetables.
yolks and cream, and adding back the Feijoa sellowiana Botanical name Feijoa
feine Extrawurst Austria Extrawurst in which
feine Extrawurst
Mettwurst
pork cooked in red wine and flavoured with feiner Zucker Germany Granulated or caster
feiner Zucker
is made by grinding raw potatoes and felafel A common street food made from
felafel
washing away the solubles with water, soaked chick peas, onions and garlic with
leaving a pure starch similar in properties to herbs and spices, deep-fried in balls. See
corn flour and arrowroot. Also called potato also falafel
starch, potato flour
Felchen Germany A type of freshwater trout
Felchen
soup
has been allowed to ferment slightly and is
Federwild Germany Game birds
Federwild
slightly alcoholic
fegatelli Italy Small cubes or slices of pig’s
fegatelli
per litre
feijão de frade Portugal Black-eyed pea fennel spice mix A blend of flavours suitable
feijão de frade fennel spice mix
feijão de vaca Portugal Black-eyed pea or for coating fish prior to barbecueing. Made
feijão de vaca
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fenugreek
graecum, with 10-cm-long seed pods the bran fraction of wheat and can be used
containing irregular yellow seeds about 4 to measure the bran content of flour
mm long. The seeds are cooked or roasted fesa Italy Leg of veal
fesa
(but not too much), before use, to develop fesenjan Iran Fried chicken or duck cooked in
fesenjan
the flavour, and they have an aromatic smell. a pomegranate and crushed walnut sauce
They are ground for use as a spice especially and served with rice. Also called faisinjan
in commercial curry powders and other festen Preisen, zu Germany At fixed prices
festen Preisen, zu
spice mixtures and can be sprouted for salad festival Caribbean A light, sweet, fried
festival
fermentation
Fettsuppe Germany A rich soup
Fettsuppe
fermentation
as alcohol, acetic acid, lactic acid, etc. thus butter and grated Parmesan cheese
gaining the energy necessary for growth and fettuccine alla papolina Italy Fettuccine with
fettuccine alla papolina
cheese, soya sauce, tempeh, vinegar, cooked al dente and mixed with sweated
sauerkraut, etc. chopped onions and garlic, flaked smoked
fermented
fermented Which has been subjected to the trout, seasoning, mace and cream, heated
process of fermentation for 1 minute and garnished with chopped
fermented bean curd See bean curd cheese
fermented bean curd
parsley and red lumpfish roe
fettunta Italy Lightly toasted bread rubbed
fettunta
ferri, ai
pasta cylinders
ffagod sir benfro Wales A type of faggot from
ffagod sir benfro
fersken
fersken Denmark, Norway Peach Pembrokeshire made with minced pigs’ liver
fersk røget laks
fersk røget laks Denmark Freshly smoked and onions mixed with suet and
salmon breadcrumbs, seasoned and flavoured with
Ferula asafoetida Botanical name Asafoetida chopped sage
Ferula narthex Botanical name Asafoetida fiambre Portugal 1. Ham 2. Cold cooked meat
fiambre
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filbunke
fiambre de bonito Spain Tuna fish balls pink to brown gills found in late summer on
fiambre de bonito
with grapes
fico d’India Italy Prickly pear
fico d’India
Ficus carica Botanical name Fig figa garbo e dolce Italy Panéed and fried
figa garbo e dolce
salad vegetable or cooked like spinach. incorporating an amount of dried vine fruits
Grown in the northeast of the USA, it equal in weight to the fat, often used for meat
becomes toxic when the fronds begin to or bird pies (NOTE: Figgy is the West Country
open. Also called corkscrew greens term for dried vine fruits)
fidegela Switzerland A sausage made with
fidegela
pigs’ liver and rind flavoured with fennel pudding filled with minced apples and figs.
fideos Spain 1. Noodles 2. Spaghetti
fideos
Served at Christmas.
fideos gordos Spain Thick spaghetti
fideos gordos
of noodle) garnished with red sweet peppers, fig sly cake England A sugar pastry brought
fig sly cake
pork chops or pork fillet and sausages together with water instead of egg and made
fidget pie England A pie made in a dish from
fidget pie
workers.
figue de barbarie France Prickly pear
figue de barbarie
Western Europe used for animal food and as filbert The fruit of a small deciduous tree,
filbert
the principal component in the production of Corylus maxima, very similar to the hazelnut
quorn. Also called horse bean but with a husk that is longer than the nut
field lettuce United States Lamb’s lettuce
field lettuce
Kentish cob
filbunke Sweden Soured milk or junket
filbunke
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filé
filé Hungary, Portugal Fillet of beef, pork, etc. stuffing in a chicken 2. Which leaves the
filé
also tenderloin
filete de vaca Spain Fillet of beef
filete de vaca
(NOTE: Literally ‘philosopher’.)
filter, to To strain through fine muslin, paper
filter, to
from the thin end of a fillet of beef. Grilled, or a tammy cloth so as to remove suspended
fried or used for beef stroganoff, stir fries, solids from a liquid
filter coffee Coffee made by letting near
filter coffee
clementine
pork minced with garlic and mixed with financière, à la France In the financier’s
financière, à la
saltpetre, brown sugar, MSG, seasoning and style, i.e. garnished with cockscombs,
a red dye and packed into narrow hog kidneys, slices of truffle, mushrooms and
casings olives
fillet 1. A piece of fish removed from the bone
fillet
and running the whole length of the fish 2. reduced by 25%, a little truffle essence
Various cuts of meat and poultry added and all strained. Served with dishes
fillet, to To cut away from the bone the flesh
fillet, to
garnished à la financière.
of fish, meat or poultry finanziere Italy Cooked cockscombs and
finanziere
the lower portion of the backbone on the milk cheese from Normandy
inside of the ribs. As it is very little used by findik köftesi Turkey Small meatballs made
findik köftesi
the animal it is very tender and is the most from a mixture of chopped mutton, chopped
expensive cut of beef. It is cut into fillet steak, and sweated onions, flour, eggs, butter and
filet mignon, chateaubriand and tournedos. seasoning, fried in butter then simmered in
fillet of fish The flesh of fish free from skin
fillet of fish
from a round fish and four from a flatfish. baked at 180°C in a covered dish with butter
fillet of lamb United Kingdom The top half of
fillet of lamb
pickled herrings
centre part of a fillet of beef fine olive oil Oil pressed from the olive pulp
fine olive oil
filling 1. A food item contained within a case after the second cold pressing and after
filling
as e.g. jam in a doughnut, cream in an eclair, heating the pulp with water. The free oleic
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Fischbeuschlsuppe
acid content must not be more than 3.3%. finocchiona Italy A type of salami flavoured
finocchiona
This oil is also referred to as refined olive oil. with fennel which cannot be kept for any
fines herbes France A classic herb mixture,
fines herbes
length of time
Finte Germany Twaite shad
Finte
omelettes.
fiochetti Italy Small bow-shaped pieces of
fiochetti
pasta
white wine infused with fines herbes for 20
Fior di latte Italy A soft, spun-curd cows’ milk
Fior di latte
cm by 2–3 cm
in soup (NOTE: Literally ‘elder flowers’.)
finger bowl A small bowl filled with lemon-
finger bowl
sauce
items which can be eaten with the fingers
fiorentina, alla Italy In the Florentine style,
fiorentina, alla
protein.
finlabong Philippines Bamboo shoot
finlabong
finnan haddie
finnisk far-stuvning
finnisk far-stuvning Finland Breast of lamb maintain crispness in canned and bottled
cut in pieces, fried in butter and stewed with vegetables
stock, carrots, turnips and potatoes firnee Central Asia A setting custard from
firnee
finnlandskaia
finnlandskaia Finland A strong-flavoured Afghanistan made with milk, sugar and corn
beef broth served with slices of sour cream flour and flavoured with ground cardamom
pancakes mixed with Hamburg parsley on seeds and powdered saffron. It is poured
toast topped with cheese and grilled until before setting into a large dish or individual
brown dishes and when set, decorated with shelled
fino Italy 1. Fine olive oil 2. A grade of rice
fino
pistachio nuts.
firni South Asia A milk pudding made with
firni
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Fischbrut
Fischbrut Germany 1. Fish fry 2. Small fish 3. sauces and to improve their flavour. Also
Fischbrut
by circulating water over gills from which similar in appearance to the mammalian
mammalian vertebrate lungs evolved. They lung. The maw of the conger pike is used in
have fins instead of limbs and their skin is Chinese cooking and is usually sold in dried
usually covered with scales. Classified as form which needs reconstituting for about 3
freshwater, seawater, anadromous or hours and treating with vinegar. It has little
catadromous, flat or round, oily or white and flavour of its own but absorbs flavours and is
if flat, dextral or sinistral. prized for its spongy texture.
fish muddle United States Fish stew
fish muddle
dish consisting of deep-fried battered fish fish oil Oil obtained from fish, principally from
fish oil
fillet and potato chips usually served with salt the livers of cod and halibut, which contains
and vinegar (NOTE: Reputedly invented in the essential fatty acids (EFAs) as well as
17th century in the Meuse valley when the vitamins A and D which are all necessary for
newly arrived potato, which was viewed with health. Often sold in gelatine capsules as a
some suspicion, was cut to resemble small vitamin supplement, but the required
fishes and deep-fried with them.) amounts can be obtained by eating oily fish
fish cake A circular patty made from a
fish cake
once a week. Oily fish can contain up to 30%
mixture of mashed potato, cooked fish and fat of which about 20% is saturated.
fish paste Fish preserved either by salting or
fish paste
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fitless cock
fish puffs England Flaked fish (fresh or fiskegrateng Norway Skinned and flaked
fish puffs fiskegrateng
smoked) mixed with a batter into which boiled cod covered with a cream and egg
lemon juice and egg whites, whisked to a yolk enriched white sauce, gratinated with
peak, have been folded. This mixture is cheese and baked in the oven until brown
deep-fried a dsp at a time for about 3 fiskekaker Norway Fishcakes made from
fiskekaker
minutes until golden. The puffs are then chilled raw haddock, corn flour, cream and
drained and served with a piquant sauce milk processed in a blender then fried in
with a milk or fish-stock base. butter and oil
fish sauce The salty fishy tasting liquid which
fish sauce
drains off fermented and/or salted fish. It is a fiskesuppe Norway A strong fish stock made
fiskesuppe
popular flavouring agent in Southeast Asia with bones, fins, cleaned fish heads, a
and is used in the same way as soya sauce. bouquet garni and an onion clouté just
Nuoc mam is the commonest example in the covered with water, simmered for 30
West. minutes, skimmed and strained, mixed with
fish sausage A sausage made with 80% fish
fish sausage
on a long handle used in the domestic plaice or sole fillets rubbed with salt and filled
kitchen for handling flat items of food such with a mixture of chopped onion, grated
as fish fillets, fried eggs, rissoles and cheese and tomato concassée, packed
hamburgers in shallow frying or poaching tightly and poached in a dish moistened with
pans. Professional chefs use a palette knife lemon juice or wine, dotted with butter and
for fish fillets. baked in a moderate oven for 30 minutes.
fish soup United Kingdom Strained fish stock Served from the dish.
fish soup
thickened with a white roux and enriched fiskkaggen Norway A fish loaf made with
fiskkaggen
with cream or milk, flaked cooked fish added boiled white fish processed with butter, egg
and chopped parsley sprinkled on the yolks, breadcrumbs, nutmeg and seasoning,
surface stiffly beaten egg whites folded in and all
fish steak A slice of fish cut across the back
fish steak
croquettes
fisk med fyllning Sweden Stuffed fish
fisk med fyllning
juice in butter, simmered for 30 minutes with made from roughly chopped small cleaned
water (0.4 kg bones, per litre), skimmed fish with their gills removed, covered with
continuously then strained. Also called fond roughly 2 to 3 times their weight in water with
de poisson, fumet de poisson salt, sliced onion and white peppercorns and
fish velouté A velouté sauce made with fish
fish velouté
simmered for 30 minutes. The skimmed and
stock and used as a base for many fish strained stock is then mixed with sweated
sauces chopped onions, sliced leek and
fisk Denmark, Norway, Sweden Fish
fisk
mushrooms, skinned and cored tomatoes,
saffron, rosemary, basil, garlic and
fiskbullar Sweden Fish balls
fiskbullar
cod and/or haddock, bread crumbs, egg, foot jelly. See also petcha
cream and seasonings formed into balls, Fistulina hepatica Botanical name Beefsteak
poached in fish stock and served with a wine fungus
or cheese sauce fitless cock Scotland Oatmeal, shredded suet
fitless cock
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five-spice powder
of a chicken, wrapped in a floured cloth and flamiche Belgium A deep shell or case of
flamiche
boiled for two hours. Also called dry goose bread dough baked with a filling of egg and
(NOTE: Fitless cock was traditionally eaten on cheese
Shrove Tuesday) Flammulina velutipes Botanical name
five-spice powder China A blend of five
five-spice powder
Enokitake mushroom
spices, star anise, anise pepper, cassia or flan 1. An open, cylindrical and straight-sided
flan
cinnamon, fennel seed and cloves ground tart, either sweet or savoury, and either in a
together. May include two from cardamom, blind prebaked pastry case or with a sponge
dried ginger or dried liquorice root. Used to or biscuit crumb base with fillings that
flavour marinades and to season roast meat require little if any cooking 2. France Custard
and poultry. Also called Chinese five spices tart 3. Portugal, Spain Crème caramel
fjærkre Norway Poultry flan brioche aux fruits confits France A
fjærkre flan brioche aux fruits confits
Fladen Switzerland A flat fruit cake made with flank A cut of beef or veal. See also thick flank,
Fladen flank
pastry.
the vapour over hot oil will burn but will not
flam Catalonia Crème caramel
flam
bacon or small pork sausages; usually for fläskgryta med jordärtscockor Sweden
fläskgryta med jordärtscockor
add the flavour of brandy, whisky or rum to a from alternate layers of seasoned sliced
dish and for the visual effect. Also called potatoes and onions covered in milk and
flame, to topped with slices of rindless salted pork
flamber France To flambé
flamber
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flensje
fläskkorv Sweden A sausage made from lean flava bean Broad bean
fläskkorv flava bean
pork and fat bacon (3:1), minced twice, flavour The blend of taste and smell sensation
flavour
bound with fécule and ham stock, seasoned, experienced when food and drink are placed
flavoured with ginger, loosely filled into in the mouth. Taste is a direct nervous
casings, linked, dried and dry-salted for a transmission from the tongue and is the
day. May be stored in brine. same for all humans comprising salt, sweet,
fläskkorvsstuvning Sweden Thick slices of
fläskkorvsstuvning
presented to the customer in a restaurant flavoured crisps Crisps with added flavour
flavoured crisps
yeast such as chapati, paratha, tortilla, flavour enhancer A substance which having
flavour enhancer
waters. They are usual caught commercially flavour to a dish made principally from other
as a by-catch, but are very popular with ingredients. They can be of natural origin
recreational fishermen. All are long and thin and add little bulk, such as herbs, spices,
with a flat head and weigh from 1 to 3 kg, seasoning, extracts, essences, etc., or those
though they can reach 6 kg.The sand which also add bulk, such as aromatic
flathead, P. bassensis, is caught in Victorian vegetables and meats. Others, particularly
and Tasmanian waters and is distinguished fruit flavours, are purely synthetic in origin.
from other varieties by the spines in front of Processed and convenience foods generally
the gill cover and a large black blotch on the contain mixtures of natural and synthetic
tail. The dusky flathead, P. fuscus, is found flavours.
as far as up southern Queensland. They are flavoxanthin A natural carotenoid yellow food
flavoxanthin
considered excellent eating and they taste colouring. See also E161(a)
better the bigger they are. Generally
Flavr Savr United States A genetically
Flavr Savr
which the cap is fully open so that all the gills Flecke Germany Tripe
Flecke
do not produce a gas, thus leaving the ends Fleischkuchen Germany Meat pies
Fleischkuchen
presence
fleishig A Jewish term describing food
fleishig
of wheat, rye and barley flours. See also containing or derived from meat or meat
crispbread products, or equipment used in preparing
flauta Mexico A large tortilla filled and rolled
flauta
such food. See also milchig
flensje Netherlands Thin pancakes
flensje
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flesh
flesh The name for edible muscular parts of fløde Denmark Cream
flesh fløde
animals, for some other tissues of shellfish flødekage Denmark A layered cream sponge
flødekage
bite
Flohkraut Germany Pennyroyal, the herb
Flohkraut
with a garnish of potatoes and tomatoes proportion of chopped dried vine fruits,
stuffed with mixed vegetables candied peel and nuts and coated with
fleuron England, France A small crescent-
fleuron
chocolate on one side
florentine, à la France In the Florentine style,
florentine, à la
in oil for 2 minutes then flipped over and curd cheese made with a mixture of cows’
cooked until it bubbles and rises slightly. milk and cream. It has no rind and a smooth
Served immediately with a savoury topping. texture. Contains 20% water, 25% fat and
flitch A complete side of pork (half a pig),
flitch
50% protein.
salted and cured fløtesuppe Norway Cream soup
fløtesuppe
cut into thin rounds and fried. Served hot similar to plaice but with an inferior taste and
with accra. texture. Found in all coastal regions of the
floddies England Potato and onions grated,
floddies
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focaccia ligure
flour Finely ground cereal grains, dried pulses flundra Sweden Flounder
flour flundra
and dried starchy tubers, consisting mainly flute An indentation pressed into the edge of
flute
of starch, often treated to remove fibre and pie or pasty for decoration or to help seal two
oils or modified to change its cooking or edges of pastry together
baking properties. The term is most flute, to To scallop
flute, to
commonly used of wheat flour. flûte France 1. A small French bread stick
flûte
previously mixed, then blending in the other of seawater fish which have enlarged
dry ingredients. An example is the cookie. pectoral fins allowing them to glide above the
flour corn See squaw corn surface of the water for considerable
flour corn
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foderare
herbs, coarse salt, diced ham, onions, anaemia) but excess can mask the signs of
artichokes and cheese pernicious anaemia caused by vitamin B12
foderare Italy To line a dish or pan, e.g. with
foderare
foie gras de canard France A pâté of duck potatoes, buttered and seasoned, half
foie gras de canard
liver made in the Dordogne. Some think it covered in white stock and cooked in the
better than the goose-liver foie gras. oven at 240°C until tender and all stock
foie gras en croûte France Prepared goose
foie gras en croûte
absorbed
fond blanc France White beef stock
fond blanc
beaten egg in a thin stream into hot sugar fond brun de volaille France Brown chicken
fond brun de volaille
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food poisoning
cooking in which guests dip small or thin unpasteurized cows’ milk in the Aosta valley.
pieces of food into a hot liquid (oil, boiling It is dry-salted or brine-washed intermittently
stock or the like) which is kept hot at the for 2 months whilst being ripened in caves.
table, and then consume the pieces Used for fondue, fonduta and as a dessert
individually 3. France A vegetable cooked cheese. Contains in summer 38% water,
until it is reduced to a pulp, e.g. tomatoes 31% fat and 26% protein. The winter cheese
fondue au marc, fondue au raisin France A
fondue au marc
has about 2 percentage points less fat and 2
small round cheese made from skimmed percentage points more water.
food chopper A food processor in which the
food chopper
machine
barbed prongs at the end of a thin metal rod food hygiene That science and/or craft which
food hygiene
with a handle. Used for dipping food into hot determines how food should be grown,
oil, boiling stock or molten cheese at the picked or harvested, slaughtered if
table. See also fondue appropriate, transported, stored, handled,
fondue neufchâteloise Switzerland Gruyère
fondue neufchâteloise
with bread. food must be labelled with the name, the list
fong toa hu Thailand Bean curd sticks
fong toa hu
creamy texture made from cows’ milk in the requirements for food hygiene, for the purity
area around Paris. It is usually mixed with of food, for the description of food and for the
cream and served as a dessert with fruit. weights and measures associated with it
food mill See mouli 1
food mill
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and including illness caused by toxic food store A room or cabinet set aside for
food store
chemicals associated with food but storing foods, generally with good ventilation,
excluding illness due to known allergies or vermin proof and with easy clean slotted or
food intolerances mesh shelving
food poisoning bacteria The main bacteria
food poisoning bacteria
responsible for food poisoning are, in fool A purée of fruit into which whipped cream
fool
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fourré
forestière, (à la) France In the forester’s sprinkled with breadcrumbs for the last 5
forestière,
prongs.
fork luncheon A buffet type meal served on a
fork luncheon
of citrus fruit of which the kumquat and the
plate and eaten with a fork usually while calamondin are the most common examples
standing up Fortunella japonica Botanical name
Kumquat
förlorade Sweden Poached
förlorade
Kumquat
supposed to resemble turtle made from the
fouasse France A sweet bun
fouasse
cheese with an even textured, delicately made from yeast-raised dough, oval or ring-
flavoured paste from Ticino cast in 2 kg shaped, with a variety of fillings put between
rounds two layers of raised and knocked-back
formagelle Italy Small farmhouse cheeses
formagelle
dough, proved, then baked at 200°C
fougassettes France A bread made with olive
fougassettes
Robiolini
four France Oven
four
Laguiole
consisting of skinned and deboned herrings Fourme de Montbrison France Fourme
Fourme de Montbrison
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fourré à la crème
fourré à la crème France Filled with cream, française, fish à la Fillets of fish dipped in
fourré à la crème française, fish à la
Setaria italica, certainly grown in China in almonds and flour, used for Bakewell tarts
and other similar items 3. France A
2700 BC, now grown in the USA for animal
thickening agent or panada, made rather like
feed and in Russia for beer. Also called
choux pastry from flour, egg yolks, butter and
German millet, Hungarian millet, Siberian
milk with seasonings, for use in the
millet, Italian millet
manufacture of chicken and fish forcemeats
foyot, sauce France Béarnaise sauce with
foyot, sauce
Fragaria alpina Botanical name Alpine introduced to France at that time, consisting
strawberry of a blind-baked pastry case lined with jam,
Fragaria vesca Botanical name Wild filled with cooked cream containing crushed
strawberry ratafia biscuits, lightly browned butter, rum
Fragaria vesca sempiflorens Botanical and lemon zest, decorated with whipped
name Alpine strawberry cream and chopped pistachios. Also called
Fragaria x ananassa Botanical name frangipane flan
Cultivated strawberry. Originally a cross
frango Portugal A young chicken
frango
fresh cheeses and vegetables saltpetre, colouring and so on, packed into
fraisage France A method of kneading dough
fraisage
narrow casings and linked. Made in various
by spreading it across the board with the heel lengths. Used for hot dogs.
Frankfurter Germany A yellowish-brown,
Frankfurter
macerated in liqueur and orange juice and beans previously rehydrated, boiled in water
served with a topping of whipped cream or stock with herbs until tender, finished with
butter and garnished with sliced frankfurters
framboesa Portugal Raspberry
framboesa
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cream and the top and sides covered with frozen. This causes the frozen water to
crushed almond praline evaporate whilst preserving an open
Frankfurter Würtschen Germany Pale boiled
Frankfurter Würtschen
structure in the food which facilitates
sausages for which Frankfurt is famous, rehydration. Freeze-dried vegetables are
containing finely ground meat products used in instant soups and the technique is
Frankfurt tongue sausage Germany Cured
Frankfurt tongue sausage
most widely used for instant coffee.
freezer A chest, upright cabinet or walk-in
freezer
baguette, petit pain, bread roll or the like sauce 2. The meat used in preparing
franskbrød Denmark French bread, i.e.
franskbrød
something in the freginat style
freginat de fetge Catalonia Liver, usually
freginat de fetge
knotted
frappé(e) France Frozen or chilled. Used to
frappé
with garlic and tomato. See also bruschetta
fregula Italy Saffron flavoured semolina
fregula
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French bread
from Périgord which grows in the root area of then fried in (clarified) butter until crisp and
oak and hazelnut trees. In appearance it is golden. The sweet version is served as a
wrinkled and warty, dark brown to black with dessert in France and as a breakfast dish in
a strong distinctive fragrance and mild the USA, topped with maple syrup, fruit or
flavour. Now grown in California, New jam or sprinkled with cinnamon and sugar.
Zealand and Australia. Also called diamant See also pain perdu
noir, Périgord truffle French whip United States Balloon whisk
French whip
bread with a crisp brown crust and the creamed with cream, milk or thin béchamel
characteristic diagonal slashes which imitate sauce
the traditional French daily bread. See also Freneuse, purée France A basic soup with
Freneuse, purée
turnip soup
French dressing See vinaigrette
French dressing
French fries United States Potato chips See also carta de musica
French fries
and flavouring
French knife United States Cook’s knife
French knife
sauce
fresh fruit salad As fruit salad but restricted
fresh fruit salad
sport only.
freshwater drum Alpodinotus grunniens, the
freshwater drum
method of serving food in which guests help sweetmeat 2. A selection of small sweets,
themselves from food offered on a dish or flat preserved fruits, etc. served with petit fours
from the left by a waiter and tea or coffee
French sorrel A name used indiscriminately
French sorrel
for both sorrel and buckler leaf sorrel pork pie from Saint Flour in the Auvergne
French stick See French bread
French stick
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frisches Obst
with the chicken meat. 2. Scotland Chicken friese Kanterkaas Netherlands A cheese like
friese Kanterkaas
stock thickened with a liaison of eggs and nagelkaas, but without the cumin and
cream to which is added finely chopped cloves. See also Kanterkaas
chicken meat at the rate of 150 g per litre. friese Nagelkaas Netherlands A pale strong-
friese Nagelkaas
This is warmed to not more than 85°C to flavoured and very hard and dense cows’
avoid curdling, garnished with parsley and milk cheese. See also nagelkaas
served immediately. frigate mackerel See bonito 1
frigate mackerel
stewed apples
frijolada Spain A stew made with black
frijolada
with rice
usually cushion veal, or large fish, cut along frijoles Spain Beans
frijoles
in which the meat is first lightly browned so much used in Caribbean cooking. See also
as to give a light brown colour to the stew black bean 1
fricassée England, France A stew of sealed
fricassée
white meat and/or vegetable in a velouté from various beans boiled until tender with
sauce, cooked in the oven and finished with
onions, garlic, chillies, seasoning and
a liaison of egg yolks and cream
sometimes skinned tomatoes, drained,
fricaude France A rich Lyonnaise stew of pigs’
fricaude
as a garnish
frikadeller Denmark, Sweden Small
frikadeller
its own.
frische Leberwurst Germany Fresh liver
frische Leberwurst
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frischgemachte
such as quark and cream cheese which are France Fried food 3. France Deep fat for
not left to mature. Also called Frisch frying 4. England A large oval pan fitted with
frisée France Endive (NOTE: Literally ‘curly’.)
frisée
frit(e) France Fried frituurvet Netherlands Oil or deep fat for frying
frit frituurvet
water batter mixed with chopped vegetables, cheese from Friuli rather like a young
etc. and deep-fried Montasio with a yellow/brown rind enclosing
frites France Potato chips, chips, usually cut a firm paste containing a few small holes
frites
thinner than the UK version frivolité France Small savouries served at the
frivolité
frito de cordero Spain A lamb stew made with from coarsely chopped pork and beef
frito de cordero
cubed lamb, onions, bay, paprika, white flavoured with peppercorns and garlic and
wine and hot chilli pepper, thickened with filled into hog casings
machado frizzle, to To fry until very crisp and brown
frizzle, to
shapes
when qualified, e.g. apple froise
frittatine Italy Pancakes
frittatine
Lunch
frittelli di Venezia Italy Balls of yeast-raised
frittelli di Venezia
a smooth mixture of flour, oil and warm water prepared with full cream milk mixed with
into which stiffly beaten egg whites are herbs (NOTE: Said to resemble the black and
blended. Alternatively yeast and sugar may white plumage of the magpie.)
be used to raise the batter. fromage blanc France A very smooth-
fromage blanc
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fruit cake
fromage de monsieur France A soft cows’ frozen yoghurt A dessert similar to ice cream
fromage de monsieur frozen yoghurt
milk cheese similar to, but milder than, made from a mixture of yoghurt, sugar and
Camembert flavourings
fromage des Pyrénées France A semi-hard Frucht Germany Fruit
fromage des Pyrénées Frucht
ewes’ milk cheese made in cylinders (up to 7 Frucht des Brotbaumes Germany Breadfruit
Frucht des Brotbaumes
kg). The paste is yellowish with a strong taste Fruchteis Germany Fruit ice
Fruchteis
Port-Salut.
fromage d’Italie France A dish made from
fromage d’Italie
monosaccharides found in fruit and with a
pigs’ liver sweetening power greater than glucose or
sucrose (cane or beet sugar). Also called
fromage du curé France A strong-smelling
fromage du curé
Pyrénées
Frühlingskäse Austria Cottage cheese mixed
Frühlingskäse
small skimmed-milk goats’ cheese ripened with cream, caraway seeds and chopped
in grape seeds. See also Tomme au raisin chives and parsley
Frühlingsuppe Germany Spring vegetable
Frühlingsuppe
dessert cheese mixed with herbs, spices, oil soup based on a meat stock
Frühstück Germany Breakfast
Frühstück
cheese with a pleasant fresh flavour, often bearing part of any growing plant, but
enriched with cream. Used as a dessert generally restricted to those fruits in which
mixed or flavoured with fruit and since it does the seeds are unimportant and the flesh or
not curdle when boiled, used as a cream juice sac surrounding the seeds contains,
substitute. when ripe, a high proportion of sugar plus
fromage glacé France Cheese-shaped ice various esters which give the fruit its
fromage glacé
partially made-up dishes which have been and possibly egg and butter enriched yeast
frozen to –20°C and which can be stored for dough, containing dried vine fruits and
a least 6 weeks and generally much longer. It sometimes spices, candied peel and citrus
is generally stated that once defrosted, zest. Also called fruit loaf
fruit butter See fruit cheese
fruit butter
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fruit chat
vine fruits and nuts, bound together with just fruit pudding United Kingdom Basic steamed
fruit pudding
sufficient cake mixture to hold the fruit pudding mixture with soaked dried vine fruits
together when baking equal to half the weight of flour added in
fruit salad A mixture of sliced, or whole if
fruit chat fruit salad
fruit cocktail
fruit cocktail A mixture of various diced, combined with egg whites which have been
possibly parboiled fruits, with cherries and beaten with icing sugar
fruit soup Central Europe, Scandinavia A
fruit soup
fruit crumble United Kingdom A dessert or fruit thickened with fécule, arrowroot, corn
pudding made from fruit and sugar in an flour or fine semolina and flavoured with
oven proof dish, topped with a crumble wine, lemon juice or vanilla
fruit sponge pudding A baked pudding rather
fruit sponge pudding
fruit
fruit-flavoured yoghurt various fruits
fruit-flavoured yoghurt Yoghurt mixed with fruit yoghurt Yoghurt to which has been
fruit yoghurt
fruit juice
fruit juice Liquid extracted from raw or pudding made from frumenty wheat boiled
cooked fruit used for flavouring, as a starter with milk and presoftened dried vine fruits,
or appetizer or as a drink thickened if necessary with flour, sweetened
fruit leather and spiced with cinnamon, allspice or
fruit leather United States An early method of nutmeg. Traditionally eaten at Christmas,
preserving fruit by mixing fruit purée with Easter and in Lent. Served with butter, cream
brown sugar or honey, spreading on a baking
or rum. Also called furmenty, fumenty,
sheet and drying in a slow oven. It was then thrumenty
cut in strips and dusted with sugar. Also
frumenty wheat Hulled or pearled wheat,
frumenty wheat
called leather
fruit loaf
soaked in excess water and a pinch of salt for
fruit loaf See fruit bread 24 hours, excess water poured off and the
fruit pie
fruit pie A pie with a base and top of pastry remaining softened wheat stirred over heat
filled with fruit, sweetened if necessary until it boils, cooled and used to make
before baking frumenty. Also called cree’d wheat
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functional foods
frushie Scotland Brittle or crumbly fugath South Asia A style of cooking in which
frushie fugath
suitable for frying 2. The pan used for deep- with a minimum 3% butterfat content
frying (average 3.8%). Also called whole milk,
frying basket See chip basket
frying basket
silver top
frying batter. A batter of flour and water (4:5), full-fat soft cheese A soft white cheese with
frying batter. full-fat soft cheese
plus salt and/or oil and/or whole egg or stiffly a butterfat content between 20 and 45%
beaten egg white (4 eggs per kg of flour) made from cows’ milk. Used for dessert or
frying pan A shallow circular pan with
frying pan
cooking.
outwardly sloping sides, a heavy base and a Füllung Germany Stuffing
Füllung
long handle. Used for shallow frying. ful medames Egypt 1. A brown dried bean
ful medames
stewed fruit.
fumaric acid See E297
fumaric acid
chocolate cake which has a fudge-like or mushroom stock used for flavouring.
texture. Also called American fudge cake Made by boiling the stock with additional fish
fudge frosting United States A thick fudge-
fudge frosting
made by pouring molten hot fudge into a funchi Caribbean A pudding from the Dutch
funchi
blind baked pastry case where it solidifies West Indies made from cornmeal or corn
fuet Catalonia A long, dry-cured sausage
fuet
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funge
those provided by the naturally occurring furi-jio Japan Hand-sprinkled salt used for
furi-jio
nutrients, including the more traditional salting vegetables, meats and fish. The food
supplemented foods such as bread, is laid on a salt-sprinkled board and
breakfast cereals etc. as well as those with a sprinkled with salt from above. It is usually
more ostensibly medicinal purpose, e.g. left about 40 to 60 minutes then rinsed and
Benecol, Yakult, etc. Also called dried.
nutraceuticals, pharma foods. See also furmenty See frumenty
furmenty
include: blewit, boletus, cep, chanterelle, fusilli Italy Pasta made into the shape of a
fusilli
fun gor
and yam simmered in coconut milk with fried
fun gor China Ground pork and shrimp mixed onion, seasoned and flavoured with ground
with chopped chives or spring onions and cloves and cinnamon
light soya sauce. Made into small turnovers futomaki Japan Big roll, an assortment of
futomaki
with wheat starch dough circles and items surounded by rice and wrapped in nori
steamed for 12 to 15 minutes. fuzzy melon A Chinese vegetable like a
fuzzy melon
require sunlight to grow and are most colours fyllda svamphattar Sweden A dish served at
fyllda svamphattar
running batter through a funnel into hot fat in cows’ milk cheese similar to Samsø from the
a spiral pattern. When cooked it is served island of Fyn. It has a lactic starter and the
with sugar or maple syrup. Introduced by paste is smooth and creamy with a few large
Dutch immigrants to Pennsylvania. See also holes. The brown dry rind is usually waxed.
furtaies fytt kålhode Norway Stuffed cabbage
fytt kålhode
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GHIJKLMN
ga Vietnam Chicken: the preceding word gage A group of smaller plums, Prunus
ga gage
indicates which part of the chicken domestica or P. insititia, noted for their sweet
gaai laan China Chinese kale
gaai laan
flavour and pleasant smell. The two common
gaau sun China Wild rice shoots
gaau sun
varieties are the greengage and the golden
Gabelfrühstück Germany Fork breakfast, i.e.
Gabelfrühstück
mirabelle.
Gagel Germany Bog myrtle
Gagel
breakfast or brunch
gai choy Chinese mustard cabbage
gai choy
mixture of bean sprouts and shredded or made from buffalo milk in Iraq
julienned vegetables, steamed until al dente, Gaisburger Marsch Germany A beef and
Gaisburger Marsch
dressed with a thick spicy sauce based on vegetable broth made from cubed chuck
onions, garlic, dry-roasted trassi, brown steak (1:4 on water) and pieces of marrow
sugar, tamarind juice, peanut butter, coconut bone simmered with a bouquet garni and
milk, ground cumin, dark soya sauce and onion clouté for 2 hours; skimmed; bouquet
ground lemon grass processed together, the garni, marrow bone and onion clouté
whole garnished with chopped hard-boiled removed; marrow from bone added back
eggs and simmered with diced root vegetables
gaelic See Galic
gaelic
gaeng kaee Thailand A thick, slightly sweet- gaji jijim Korea Thin slices of roast beef
gaeng kaee gaji jijim
and-sour, shrimp soup flavoured with sandwiched between fried aubergine slices.
turmeric, citrus (peel, lemon grass or leaves) Served with a mixture of soya sauce and
and a variety of aromatic spices. Sometimes vinegar.
meat or chicken are substituted for shrimps. gajjar South Asia Carrot
gajjar
gaeng mussaman Thailand A heavily spiced from dried milk, carrots and spices rather
gaeng mussaman
beef curry with coconut and peanuts said to like fudge. Also called gajjar ka halva
have been introduced by Muslim civil gajjar ka halva See gajjar halwa
gajjar ka halva
servants from British India. Also called gajus Malaysia Cashew nut
gajus
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galaktoboureko
this monosaccharide liberated in the body galil Middle East A blue-veined ewes’ milk
galil
which is responsible for lactose intolerance. cheese from Israel, similar to Roquefort
galaktoboureko Greece A traditional dessert
galaktoboureko
made from an egg custard set in filo pastry. European name for greater galangal, once
Also called galatoboureko considered to be an aphrodisiac
galamb Hungary Pigeon galinha Portugal Chicken
galamb galinha
galangal The roots of plants of the ginger galinha á Zambeziana South Africa A dish of
galangal galinha á Zambeziana
family respectively greater galangal, lesser chicken cooked in a lime juice, garlic and
galangal and kempferia galangal. Greater piri-piri sauce, from Mozambique
galangal has a flavour like a mixture of ginger galinha recheada Portugal Chicken stuffed
galinha recheada
and pepper with a sour overtone, lesser with eggs and olives
galangal is more pungent with a hint of galinha salteada Portugal Sautéed chicken
galinha salteada
snacks.
4. Ship’s biscuit
galatoboureko See galaktoboureko
galatoboureko
of foods, e.g. puff pastry, shortbread, batter, order of heavy-bodied ground-living birds
almond paste, potatoes, etc. 2. A buckwheat Galliformes which include the domestic fowl,
or brown flour pancake very popular in turkey, pheasant and grouse
Brittany as a lunch dish with a sweet or
gallina de Guinea Spain Guinea fowl
gallina de Guinea
savoury filling
gallina di faraona Italy Guinea fowl
gallina di faraona
finding it.
gallineta 1. Spain Bluemouth, the fish 2.
gallineta
green flesh and a green to yellow skin. It is South America Guinea fowl
gallino rennet A type of rennet extracted from
gallino rennet
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Gamonedo
equals 3.78 litres. (NOTE: Both are and seasonings, baked in a hinged oval
abbreviated gal.) mould and filled when cool with aspic jelly
galupe Italy Grey mullet game pie mould An oval metal mould
galupe game pie mould
festival in celebration of the oyster held flesh of game pounded with liver of the same
annually at the end of September in this animal together with bread and game stock
attractive Irish town or mashed potatoes and butter and packed
gamat Philippines Nori
gamat
into suitable casings
game sausage Trimmed flesh of game
game sausage
prawn, especially the crevette rose du large minced with lean ham, then processed with
gambas a la plancha Spain Grilled prawns
gambas a la plancha
butter, seasoning, sweet red peppers and
gamberello Italy Common prawn
gamberello
mace and packed into suitable casings
game stock As for brown beef stock but
game stock
king prawn. See also caramote from the seeds of the evening primrose, used
gambero rosa Italy A large Mediterranean as a medicine
gambero rosa
gambero rosso Italy A large king prawn, blue-veined cheese made from
gambero rosso
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ganache
wrapped in fern leaves and matured for 2 garbanzo pea Chick pea
garbanzo pea
Mangosteen
French beans garde manger England, France The larder
garde manger
Puerto Rico
ganmodoki Japan Fried patties of bean curd garden egg Aubergine
ganmodoki garden egg
Madun (2)
Gänseleberpastete Germany Goose live pâté,
Gänseleberpastete
the strained and clarified cooking liquor garhi yakhni South Asia A highly reduced
garhi yakhni
cooled over ice until viscous but not set. meat stock similar to glace de viande. See
Extra gelatine added if necessary. also yakhni
ganso Portugal, Spain Goose
ganso
spices with many variants meant either to be with water then folded into a type of piperade
sprinkled on food just before it is served, to made with onions, tomatoes and eggs.
be added towards the end of cooking, or to Usually served in Ghana for breakfast or
be used to form an aromatic crust on foods lunch with red beans and tomato sauce.
garithes Greece Prawns
garithes
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gåsleverkorv
garlic The cluster of small bulbs that grow at pork and beef coarsely minced, cured
garlic
the base of a plant, Allium sativum, after the separately (4% curing salt) in the refrigerator
first season of growth. Each segment or for 36 hours, finely minced with garlic, mixed
‘bulblet’ is called a clove and the whole with extenders, packed into weasands or
cluster is called a ‘head’ of garlic. Each clove large casings and hot smoked
gives rise to a new head after one season. garmerong Romania Red chilli pepper
garmerong
The clove consists of a white pungent, blended with a little water, olive oil, ground
peppery flesh in a relatively tough skin. This walnuts. See also muhamara
is easily removed by squashing the clove. garmucia Italy A mixed vegetable soup from
garmucia
When raw, the smell and taste are very strong Tuscany
and a cut clove run around a bowl will flavour garmugia Italy Beef stewed with peas and
garmugia
in cookery throughout the world. It has been dough, filled with a savoury stuffing and
considered as an aid to good health since cooked. Used as an appetizer or snack. Also
antiquity and is now thought to have anti- called picada, sope
cancer properties.
garnalen Netherlands Very small shrimps
garnalen
of garlic, covered in a thin layer of papery beef with tomatoes and wine, flavoured with
skin cloves
garotes Catalonia Sea urchins’ eggs served
garotes
vinaigrette), flavoured with crushed garlic raw with bread and spring onions or garlic
garoupa One of the grouper family of fish,
garoupa
salt used for flavouring made with minced goose liver mixed with
garlic sausage United Kingdom A smooth
garlic sausage
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gåsleverpastej
marjoram, loosely packed in the unbroken gâteau Pithiviers France Two layers of puff
gâteau Pithiviers
neck skin of the goose, tied and simmered pastry with a rich cream filling containing
until cooked. Served cold or in made up almonds and rum (NOTE: From Pithiviers)
dishes. gâteau Saint Honoré France A circle of
gâteau Saint Honoré
30 to 40 minutes biscuits
gas mark A scale of temperature, written as
gas mark
GM, peculiar to gas ovens and based on an gato pardo Spain Larger spotted dogfish
gato pardo
flavour
(soft bodied invertebrates without segments gau choy sum China Flowering chive with a
gau choy sum
down to a thick pouring mixture with made with pigs’ liver, fat bacon and possibly
evaporated milk, baked in a buttered tin for pork, diced, finely seasoned and flavoured
90 minutes at 180°C, turned out, cooled and with garlic and spice, wrapped in pig’s caul
served with cream or coquimol (NOTE: From and tied, baked in the oven in lard or stock.
Haiti) Served hot or cold.
gâteau de riz France Rice pudding
gâteau de riz
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gelée
leaves and herbs. The bread is often omitted. sausage made from chopped goose liver and
gdra North Africa The lower part of a
gdra
ge China Pigeon
ge
called Spiegeleier
gehakt Netherlands Chopped
gehakt
potatoes
Geheimratskäse Austria, Germany A semi-
Geheimratskäse
Crystallized ginger
gedünstete Gurke Germany Stewed
gedünstete Gurke
Cape delicacy made by removing the head gelatina Italy, Spain 1. Gelatine 2. Jelly
gelatina
and bones from a Cape salmon (a relative of gelatine The soluble protein obtained by
gelatine
the cod) but leaving the flesh attached to the boiling bones and connective tissues in
tail. The flesh is cut into 4-cm-wide strips water and purifying it by fractional
which are salted and hung up to dry. After 5 precipitation. Produced in powder form and
hours the salt is washed off and the fish is as a purer sheet or leaf. Used extensively for
resalted lightly and hung up for seven days. gelling and setting jellies, aspic, mousses,
It is then ready to eat. etc. and adding body to sauces and soups.
gefilte fish Fish balls of ground raw fish with
gefilte fish
chilled
Gelbe Rübe Germany Carrot
Gelbe Rübe
potatoes
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gelée, en
gelée, en France 1. Garnished with chopped pulp off the seed. Also called Spanish lime,
gelée, en
gelinotte France Hazel hen genoa cake A fruit cake decorated with
gelinotte genoa cake
nuts, allowed to set in moulds, demoulded sugar and eggs (2:1:2:4) without raising
and sprinkled with cinnamon agent. Made up by the whisking method.
gelsomino Italy Jasmine
gelsomino
alpine region.
Gambia containing onions, green sweet
Gemüse Germany Vegetables
Gemüse
and finished with anchovy essence and geräucherte Bratwurst Germany A smoked
geräucherte Bratwurst
butter. Served with salmon and trout. Bratwurst containing 6 parts of lean pork
gen furay West Africa A snack from the
gen furay
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ghee
and containing additives which make it used to denote the general types of fresh
stable when heated cows’ milk cheeses sold in small tubs
German coffee A mixture of kirsch and hot geschabt Germany 1. Scraped 2. Grated 3.
German coffee geschabt
German lentils The original brown lentils veal and fried chopped onions simmered in
German lentils
used in British cooking since the Victorian a sauce made from wine, stock, seasoning
era and cream. Usually accompanied by Rösti.
geselchtes Austria Smoked pork or bacon
geselchtes
mustard from Dusseldorf, often flavoured carrots, onions, celeriac and mushrooms
with herbs and spices sweated in butter until tender, passed
germano reale Italy Mallard, the wild duck
germano reale
through a sieve and mixed with beef broth,
seasoned, thickened with sour cream and
German pound cake A cake similar to genoa
German pound cake
sausages originating in Germany usually getost cheese made with the whey from
made from 100% meat products with spices, goats’ milk cheese
getost Sweden A hard goats’ milk cheese, dry-
getost
Géromé France A cows’ milk cheese from geung China Ginger root
Géromé geung
the alps
gerty meat pudding England A type of haggis
gerty meat pudding
meat stock slightly thickened with roux,
from Cornwall made from boiled pigs’ offal mixed with sweated chopped onions and
including lungs and spleen, minced with the finely chopped dill pickles (300 g per litre)
scallops from the fat and with groats, boiled and simmered 10 minutes
Gewürzkuchen Germany Spice cake
Gewürzkuchen
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gherigli
point in comparison with other oils and fats. ghuiyan Nepal, South Asia Yam
ghuiyan
prickly cucumber which grows in damp shaped and tied to resemble a ham
subtropical and tropical climates. The
gianchetti Italy Very tiny fish fry. See also
gianchetti
with red wine, tomatoes and potatoes. Also gigantus, found along the west coast of North
called stuffau America down to San Diego
giant shells United States Conchiglie, pasta
giant shells
shells
ghiveci cǎlugǎresc Romania Fried onions
ghiveci cǎlug ǎre sc
added, and the whole baked in a closed dish gibelotte France A fricassée of rabbit in wine
gibelotte
at 180°C for about 1 hour until all tender. usually with onions and potatoes
Quick cooking vegetables may be added
gibier France Game
gibier
ghormehsabzi Iran Lamb chops and kidney with a fine flavour made around Orleans from
ghormehsabzi
beans in a thick sauce flavoured with parsley, a mixture of goats’ and cows’ milk, matured
Persian leek, coriander and sun-dried in leaves or wood ash for about 3 weeks
lemon, served with rice gigginstown Ireland A hard, unpasteurized
gigginstown
cheese
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ginseng
Gigha Scotland A firm cheese made from ginestrata Italy A light mildly spiced soup
Gigha ginestrata
cows’ milk on the island of Gigha in Scotland from Tuscany made with chicken stock, egg
gigoret France Pig’s head cooked in blood
gigoret
yolks, butter and white wine
gingelly South Asia Light sesame seed oil
gingelly
flavoured biscuit
England name for chump chops of lamb gingerbread man United Kingdom A ginger
gingerbread man
baking. Gives a rich golden colour to the ‘variegata’, with smooth, gold-splashed
goods. 2. To coat the surface of some hard leaves and a spicy flavour. Used for
food with gold leaf for decorative purposes flavouring.
and to exhibit the wealth of the person ginger nut A small round biscuit strongly
ginger nut
khichhari for children and invalids ginger plant which are harvested in spring.
They are pickled in vinegar in Japan where
gill United Kingdom A fluid measure equal to
gill
tree
Sparus aurata and Chrysophrys aurata, from ginkgo leaf cut See icho-giri
ginkgo leaf cut
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giorno, del
America. Besides its medicinal uses it is okra and potatoes until cooked, most oil
used to flavour soups and stews. drained off the mixture, seasoned, covered
giorno, del Italy Of the day, as in dish of the
giorno, del
knife used to cut very thin slices of cheese dried so as to retain a glossy appearance
glacé icing A simple mixture of sugar and
glacé icing
and butter
gist Netherlands Yeast
gist
water or strained fruit juice (100:15) of
gîte France Lamb shank and foot
gîte
coating consistency which has a glossy
appearance when spread on cakes, biscuits,
gîte à la noix France Thick flank of veal,
gîte à la noix
some whey, made from cows’ or ewes’ milk sausage Wales A skinless sausage from
and named after the rush container in which Wales made with a mixture of grated cheese,
the curds are drained 2. Curds and whey 3. breadcrumbs, chopped onion, parsley,
Junket thyme or rosemary, seasoning and possibly
givre The powdery white crystals of vanillin
givre
mustard, bound with egg, shaped into
found on the best quality vanilla pods cylinders and fried
Glarnerschabziger Sapsago
Glarnerschabziger
Gjetöst Scandinavia A sort of cheese which is Glasgow tripe Scotland Tripe is cooked in its
Gjetöst Glasgow tripe
an acquired taste. It is made with the whey own juices with an equal weight of chopped
from cheese made with goats’ and cows’ onions and some butter in a covered dish in
milk. This is reduced by boiling to a paste of the oven at 170°C for 2 hours. Half an hour
caramelized lactose and whey proteins and before finishing some of the cooking liquor is
is made in both soft, for spreading, and hard thickened with flour and returned. The dish
consistencies. The hard variety is eaten as is finished with cream and chopped parsley
shavings made with a special knife. and served with baked potatoes.
gjuwetch Bulgaria Diced mutton simmered in glasmästarsill Sweden Pieces of herring,
gjuwetch glasmästarsill
oil with chopped onions, sweet green marinated in vinegar and sugar for 2 days,
peppers, aubergines, green beans, squash, the marinade drained off, heated and poured
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glutenin
over the herring pieces which have been Gloucester sausage England A pork sausage
Gloucester sausage
packed in a jar interspersed with slices of made with meat from the Gloucester old
carrot and onion, grated horseradish, bay spot, a traditional breed of pig with plenty of
leaves and pickling spices. Refrigerated until fat
eaten. Also called glass blower’s herring Gloucestershire pie England Layers of
Gloucestershire pie
glutamate
globe onion The common variety of spherical
globe onion
onion with a brown papery skin and by animals and humans. See also E620
concentric layers of white translucent crisp
gluten The general name given to the proteins
gluten
Gloucester pudding England A steamed suet washing the starch from high protein flour,
Gloucester pudding
sauce. Served with cold meat. insoluble in water or salt solution. It contains
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glutiminato di soda
many cross linkages which are broken or gnocchi alla bava Italy Gnocchi made with
gnocchi alla bava
rearranged during the kneading of dough buckwheat flour, fresh cheese and cream
and is responsible for its elasticity. gnocchi dolci Italy Sweet dumplings
gnocchi dolci
Psophocarpus
boiled and easy to handle with chopsticks. tetragonolobus, which is a native of southern
Used in Chinese and Japanese dishes Europe but grown extensively in Southeast
especially boiled and sweetened in sushi. It Asia. It has winged four-angled pods similar
should be soaked in cold water for 8 hours to the asparagus pea which are cooked
then cooked with an equal weight of water for whole in the same way. The roots are also
about 12 minutes and left to stand covered edible.
for a further 10 minutes. See also black rice, goak sung China Bamboo fungus,
goak sung
mochi-gome, pinipig. Also called sticky rice goat A horned animal, slightly bigger than a
goat
acetic acid used as a solvent for food colours protein content and a stronger flavour than
and flavourings. Also called diacetin cows’ milk and is often made into cheese. It
has something of a health food reputation in
glycerol monoacetate An ester of glycerol
glycerol monoacetate
the West.
and acetic acid used as a solvent for food
gobhi South Asia Cauliflower
gobhi
monoacetin
cauliflower, the lamb browned in butter in the
glycerol tri-acetate An ester of glycerol and
glycerol tri-acetate
liver and muscles. Very quickly broken down stocks and braised dishes
into glucose and thus a very important goby A small seawater fish of the Gobidae
goby
quickly available energy store. Animals that family with a sucker, similar to the freshwater
are killed after stress e.g. of the hunt or from gudgeon. Treated as a whitebait.
poor handling have little or no glycogen in gochian South Asia A type of black mushroom
gochian
their muscles which are thus less from Kashmir similar to the morel
flavoursome than otherwise.
gochujang Korea A chilli paste similar to
gochujang
form of balls, cylinders or circular slices godard, sauce France White wine reduced
godard, sauce
which are poached and used as a garnish or with a fine mirepoix of vegetables and ham,
served with a sauce. Made from semolina, demi-glace sauce and mushroom essence
choux paste or potatoes. added, simmered, strained and reduced
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golden threads
godaste färsen Sweden Finely minced beef Goldbrassen Germany Gilt-head bream
godaste färsen Goldbrassen
and pork mixed with softened rusk, egg yolk, golden apple betty England Triangles of
golden apple betty
seasoning and a little paprika. Half of this white crustless bread soaked in a mixture of
placed in a greased oblong mould, slices of equal quantities of molten butter and brown
skinned tomatoes placed on top followed by sugar flavoured with cinnamon. One third of
the remainder of the forcemeat, topped with these are layered in the base of a pie dish,
a mixture of French mustard, chopped onion slices of cored and peeled cooking apples
and parsley and butter and baked in a 200°C laid over and topped with the remaining
oven for 1 hour to give a crisp crusty surface. bread. Baked at 160°C for 60 to 75 minutes
Served from the dish. (NOTE: Literally ‘the until the top is crisp.
finest forcemeat’.) goldenberry Cape gooseberry
goldenberry
food in Spain.
gogi jeon-gol Korea Stir-fried strips of beef
gogi jeon-gol
brown fan-shaped mushroom
golden mullet Red mullet
golden mullet
made by beating equal weights of egg yolk be used as a potato substitute, i.e. chipped
and caster sugar together until lemon- or mashed
coloured and frothy. Rum is stirred in at the golden oak mushroom United States Shiitake
golden oak mushroom
blood, cream, eggs, chopped onions golden syrup An invert sugar mixture (i.e. one
golden syrup
sweated in lard, breadcrumbs moistened in which will not crystallize) made either by
milk, beet leaves and seasoning, poached in
clarifying and decolorizing the remaining
casings and air-dried for 5 to 7 days uncrystallizable portion of the sugar after
gohan Japan Cooked rice served in a
gohan
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Goldkarpfen
Goldkarpfen Germany Gilt-head bream gong bao xiaren China Shrimps cooked with
Goldkarpfen gong bao xiaren
milk (NOTE: So called because in the UK the dipped in batter and fried in butter
bottles have a gold-coloured foil top.) good beef United States A relatively tender
good beef
cooked in beer
golubtsy Russia Cabbage rolls made from
golubtsy
Chenopodium bonus-henricus, whose
blanched and trimmed cabbage leaves leaves have been used as a vegetable from
wrapped in neat parcels around a mixture of Neolithic times. The flower spikes may be
minced beef and veal, chopped onion cooked like broccoli and the young shoots
sautéed in butter, cooked rice and like asparagus. The water should be
seasonings, the parcels placed seam side changed during cooking.
good manufacturing practice Methods used
good manufacturing practice
goma Japan Sesame seed sweet from the Caribbean made from flour
goma
gombo Okra
gombo
intensively.
goose barnacle See barnacle, percebes
goose barnacle
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goujon
gooseberry sauce A purée of gooseberries, Gorgonzola bianco Italy A rich, soft, quick
gooseberry sauce Gorgonzola bianco
water or white wine and a little sugar, boiled ripening cheese from south Lombardy. See
5 to 10 minutes, sieved and mixed with a also Pannarone
little butter sauce. Served with mackerel, Gornoaltaysky Russia A hard pungent
Gornoaltaysky
made with goose blood mixed with seasoned goroka Sri Lanka A tart orange fruit used for
goroka
barley meal, stuffed into the unbroken skin souring in the same way as tamarind e.g. in
of the goose’s neck, tied and simmered in fish dishes
broth until cooked gorokh Russia Peas
gorokh
hen’s egg and cooked in the same way. It from Afghanistan made in the shape of an
requires 7 minutes for soft boiling. elephant’s ear from 10 cm circles of dough.
goosefish United States Monkfish
goosefish
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goujonette
sole, cut on the diagonal 8 cm by 6 mm, over shucked oysters at the rate of 30 or
possibly marinated, rolled in the hand, more oysters per litre of broth
panéed or battered and deep-fried, now also Goya Argentina A cheese similar to Asiago
Goya
gudgeons, which are cooked whole in the cheese from Berry, matured for 6 weeks and
same way.)
coated with charcoal powder. Formed into
goujonette England, France A small goujon of
goujonette
stubby cones.
fish 5 cm by 6 mm cooked in the same way Gracillaria verrucosa Botanical name Hair
as a goujon vegetable
goulash A rich beef stew flavoured with
goulash
Delicacy bread
Graham cracker United States A biscuit
Graham cracker
slightly salty and rindless, soft Camembert- developed by the nutritionist Sylvester
type cheese from Normandy Graham in the early 19th century. Used to
make Graham bread and Graham crackers.
Gournay affiné France Gournay cheese,
Gournay affiné
from cleaned and selected cockles boiled in plants usually, but not always,
a large saucepan until open, the cockle meat monocotyledons (grasses). The most
removed and the cooking liquor strained off. common are wheat, rice, maize, barley, oats,
White wine, a quartered onion, mace and a rye and millet. Sold as whole, kibbled,
bouquet garni are added to this, and the cracked, ground into flour, flattened into
whole reduced by one third. Then the onion flakes or partially cooked.
and the bouquet garni are removed, finely grain de cassis France Blackcurrant
grain de cassis
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granola
gram
gram 1. Subdivision of the kilogram unit of Parmesan cheese. See also Parmigiano
weight, 1 kilogram equals 1000 grams. Reggiano
granary bread Bread made from granary flour
granary bread
gram flour Ground chick pea flour. See also malted wheat flakes have been added
granata Italy Pomegranate
granata
besan
Granatapfel Germany Pomegranate
Granatapfel
gramme
Grampian grouse pudding Scotland A way of shells and dressed with oil and vinegar
using old grouse in a suet-pastry pudding. grancevola Italy Spider crab
grancevola
grana Bagozzo Italy A grana cheese from grand-veneur, sauce France A poivrade
grana Bagozzo grand-veneur, sauce
Brescia where it is referred to as the ‘cheese sauce prepared with game stock, game
of love’ blood added and cooked then all strained.
granada
granadillo
or calves’ testicles
granadillo Passion fruit granelli alla maremmana Italy Lambs’
granelli alla maremmana
produced near Milan. The hard smooth rind flavoured sugar syrup which consists of an
encloses a more crumbly paste than most ice crystal (up to 3 mm) mush in a syrupy
grana cheeses and tiny scattered holes, each substrate. Used as a dessert.
of which may contain a drop of clear liquid. granité France Granita
granité
The paste tends to turn green when cut. grano Italy, Spain 1. Wheat 2. Corn 3. Grain
grano
grana Padano Italy A hard grana cheese granola United States A breakfast cereal mix
grana Padano granola
which easily melts and dissolves in the similar to muesli. The composition varies but
mouth with a mellow but intense flavour is taken from rolled oats, wheat and rye
which strengthens with age (of the cheese). flakes, seeds, nuts, wheat germ, bran,
Used both for grating and dessert. raisins, desiccated coconut and similar.
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grano saraceno
Usually lightly toasted or baked with butter grappa Italy A clear alcoholic spirit distilled
grappa
and served with milk, yoghurt, fresh fruit, from the fermented remains of the grapes
etc. after they have been pressed for winemaking
grano saraceno Italy Buckwheat
grano saraceno
gingerbread
labrusca or V. rotundifolia and hybrids,
grassato Italy A goat or lamb stew from Sicily
grassato
cheese ripened in a coating of grape pips. textured foods such as carrots, cheese,
See also Tomme au raisin apples, nutmegs, etc. using either a hand-
grapefrugt Denmark Grapefruit
grapefrugt
operated or food processor type of grater
grater 1. A round or rectangular thin metal
grater
tree, Citrus paradisis, which grow in clusters tube with a handle at one end, in the sides of
and are cultivated in the USA, South which are pressed arrays of holes of differing
America and some Mediterranean countries. sizes with sharp projections. Food rubbed
They are probably a cross between sweet against the projections is cut into fine slivers
orange and pummelo, the latter’s seeds were or raspings depending on the size of the
taken to Barbados by the British. The two holes and projections. Slivers accumulate on
main types are Marsh seedless and the inside of the tube, powder or raspings on
pigmented varieties. They have a thick yellow the outside. 2. A hand-operated version of
skin, with red pigmentation in some cases, the above in which the cylinder rotates while
with somewhat astringent typical citrus flesh. the food is pressed against it 3. A food
Halved grapefruits with the flesh loosened processor attachment consisting of a rotating
and membranes removed are often used as circular disc containing the sharpened holes
graticola Italy Grill, gridiron
graticola
extracted from grape seeds used in the added and simmered, then finished with
manufacture of margarine and for salad chopped parsley. Used for the preparation of
dressings gratinated fish.
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grecque, à la
gratinate, to To bake food so as to form a in which meat, fowl or game has been
gratinate, to
crust on the surface, now usually done by roasted, mixed with wine or stock, reduced,
sprinkling the surface of a prepared dish of seasoned and possibly cream added. See
food with grated cheese and/or breadcrumbs also jus (de) rôti, jus lié 2. United Kingdom
and then browning it under the grill or in the Juices, extracts and scrapings plus some of
oven the fat from the pan in which meat, fowl or
gratinato Italy Gratinated
gratinato
game has been roasted, mixed with flour to
gratin dauphinois France Thin slices of
gratin dauphinois
make a roux, briefly cooked, stock or water
potato, layered with garlic, cheese, added to give the consistency required,
seasoning and cream/milk, then baked sometimes coloured with gravy browning
gravy browning A solution of dark caramel
gravy browning
a glazing sauce and browned in the oven or Thymallus, belonging to the salmon family,
under the grill with firm white flesh and a scent of thyme,
gratiniert Germany Gratinated
gratiniert
weighing between 0.5 and 1.5 kg. Different
varieties are found in Northern and Central
gratin savoyard France Pommes savoyard
gratin savoyard
like trout.
gratterons France Fried diced pork and pork
gratterons
protein.
gravad makrill Sweden Pickled mackerel
gravad makrill
prepared in the same way as gravlax, except baking sheet, paper or aluminium foil, etc.
that the skin is not used. Very fresh mackerel which comes into contact with food with fat
is essential. or oil so as to prevent the food sticking to it
Graviera Greece A cheese made from cows’
Graviera
salmon fillets sandwiched skin side out with lily-like plant, Langusa galanga or Alpinia
a mixture of 2 parts salt, 2 parts sugar, 1 part galanga, somewhat similar to ginger in
saltpetre (if available), and crushed white appearance and with a sour gingery/peppery
peppercorns, with a layer of dill weed also in taste, used extensively in Southeast Asian
the sandwich and laid beneath and on top. cooking. The flowers, buds and young shoots
The thick part of each fillet is opposite the may also be used as a garnish or vegetable.
thin part of the other. They are then pressed Also called galingale, Laos ginger, Siamese
together in a bowl with a board and weight ginger, Thai ginger
and left in the refrigerator for 24 hours, greater yam Asiatic yam
greater yam
prepared.)
gravlax sauce Scandinavia A sauce made
gravlax sauce
Pecten maximus, with a pink to brown shell
from French mustard mixed with oil, vinegar, up to 15 cm across. The flesh weighs about
sugar, chopped dill and seasoning. Served 60 g. Also called king scallop
greaves Scallops
greaves
juices, extracts and scrapings from the pan vegetables e.g. artichokes, button onions,
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Greek basil
cauliflower sprigs, celery, leeks, etc. for use Often smoked. Known as turbot by
as a cold hors d’oeuvres, in a liquor Canadians who control some of its habitat.
consisting of water, olive oil, lemon juice, bay, Rapidly being fished out by Canadian and
thyme, coriander seeds and seasoning 2. In EU fishing fleets. Also called Greenland
the Greek style, i.e. with olive oil, lemon, turbot, black halibut, turbot
herbs and spices Greenland turbot See Greenland halibut
Greenland turbot
lettuce
has not been smoked. See also Wiltshire greenlip abalone One of the most tender of
greenlip abalone
cure. Also called plain bacon the abalone, Haliotis laevigata, with a
green banana Plantain
green banana
prophylactic properties.
ready to be roasted. These will keep green lollo lettuce Lollo biondo
green lollo lettuce
indefinitely and some will improve with age. green masala South Asia A mixture of fresh
green masala
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grey mullet
greens A generic term for all types of leaf that gremolata, alla Italy Sprinkled with a mixture
greens gremolata, alla
are cooked and used as a vegetable. See e.g. of chopped garlic, grated lemon zest and
spring greens. grated nutmeg
grenade France Pomegranate
green S grenade
colouring
green salad A salad of mixed raw green
green salad
bank to the west of Rockall. Now being
leaves. Occasionally sliced raw green fished commercially. The name was
vegetables or fruits might be added. changed from rat fish to aid marketing.
grenadilla Purple passion fruit
grenadilla
greentail prawn
semi-hard scalded-curd cows’ milk cheese
greentail prawn A type of prawn, with a mild flavoured paste containing very
Metapenaeus bennettae, intermediate in large holes
size between the deep water and the king Greyerzer Switzerland Gruyère
Greyerzer
prawn. Found in river estuaries. Also called grey gurnard See gurnard
grey gurnard
greasyback prawn
greyhen Black grouse
greyhen
green tea
green tea Non-fermented tea, often drunk greylag goose A variety of wild goose from
greylag goose
also made into jam. fish, Liza auratus and various species of
greeter United States The male person who
greeter
Mugil, 30 to 70 cm long and 0.5 to 1 kg in
greets guests in a restaurant (NOTE: The weight, some of which are farmed. It has a
female equivalent is called a hostess.) small head with vestigial teeth and is found
worldwide in many varieties in warm waters.
grelhado Portugal Grilled
grelhado
gremolada
white and oily but bruises easily. The skin
gremolada, gremolata Italy A mixture of requires thorough scaling. Suitable for all
chopped parsley, chopped garlic and grated cooking methods. The roe is traditionally
lemon zest. See also gremolata, alla used to make taramasalata. The dried and
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salted roe is known as botargo. See also small balls poached in simmering water for
golden grey mullet. Also called striped mullet, 20 minutes. Served with a sweet sauce as a
black mullet dessert, with butter as an accompaniment to
grey mullet roe See botargo
grey mullet roe
meat or made very small as a soup garnish.
Griessmehl Germany Semolina
Griessmehl
Sciurus carolinensis, once an important item made with a seasoned semolina, egg and
of food, now used only in Brunswick stew. butter dough, simmered in beef stock
Griessnockerlsuppe Austria A clear meat or
Griessnockerlsuppe
(1:2 on mushrooms). This is then deglazed grignaudes France Pieces of shredded pork
grignaudes
with a little dry sherry and well mixed with a fried until crisp. Eaten cold as a snack in the
curd cheese and cream cheese mixture same way as pork scratchings.
equal to half the original weight of the gril, sur le France Grilled
gril, sur le
griesmeelpap
griesmeelpap
braised dish
grilling fish Small whole fish diagonally
grilling fish
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grosella colorada
flour and melted butter, possibly soft, traditionally served with bacon and eggs
breadcrumbs, then grilled both sides until for breakfast. Also called hominy grits 2. Any
the flesh leaves the bone or is cooked coarsely ground dehusked grain. Also called
through semolina
grilling sauce See barbecue sauce grive France Thrush, the songbird. Like the
grilling sauce grive
simmering cubed shoulder pork with onion, grødaertesuppe Denmark Green pea soup
grødaertesuppe
chilli pepper, a fair amount of chopped groen haring Netherlands Matjes herring
groen haring
chives, one sixth the weight of the pork of groente Netherlands Vegetables, greens
groente
glass
cows’ milk cheese from the north, cast in
grönar bönar Sweden Green beans
grönar bönar
squares
grondin France Gurnard
grondin
picked by experts.
grisfötter Sweden Pigs’ feet
grisfötter
soufflé
grönsaker Sweden Vegetables
grönsaker
salami made with salted air-dried beef groppa Italy Back or rump of an animal
groppa
dried bread sticks served as an appetizer, groseille blanche France White currant
groseille blanche
Gooseberry
grosella colorada Spain Redcurrant
grosella colorada
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grosella negra
grosella negra Spain Black currant wings are the best eating. The shooting
grosella negra
grosse Mettwurst Germany Coarse-textured grouse family A family of game birds from
grosse Mettwurst grouse family
pork fat, seasoned and served mixed with Germany Blanched French beans simmered
slices of fried waxy potatoes in a thin velouté sauce with chopped parsley
grotebonen Netherlands Broad beans
grotebonen
peas
dehusked and ground to a soft meal grüne Fisolen Austria Green beans flavoured
grüne Fisolen
with fennel
ground chalk See calcium carbonate
ground chalk
vinaigrette
groundnut oil See peanut oil
groundnut oil
various species, but all with firm white flesh. grunt United States An early settlers’ dessert
grunt
wild game bird which is found on heather strips of pig’s intestines (chitterlings) mixed
moors in Northern Europe, the finest of with groats or wheatmeal previously boiled in
which is the red grouse found only in the UK a flavoured stock, the mixture seasoned and
and Ireland. The young birds which have flavoured with grated lemon zest, packed
downy feathers under their perfectly fledged into casings, linked, boiled for a few minutes,
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gueyteow
dried, then fried in butter. Also called guard of honour Roast lamb consisting of two
guard of honour
flavoured large (up to 45 kg), hard cooked- with the vertebrae at the base and the skin
curd cheese made in Switzerland from the side outwards so as to look like a guard of
milk of cows grazed on Alpine pastures but honour. The space between two joints may
now copied throughout the world. It is dry- be filled with stuffing. The bone ends are
salted or brined for 8 days and ripened for up fitted with cutlet frills before presentation.
to 3 months and eaten between 3 and 10 guar gum A gum (E412) extracted from guar,
guar gum
months old. The paste is pale yellow and used as a thickener and stabilizer in
contains scattered small holes. Served as a processed food
dessert or slicing cheese and used to make guarnecido Portugal Garnished
guarnecido
fondue.
guarnito Italy Garnished
guarnito
Beaufort
from a tree, Psidium guajava, related to the
Gruyère de Comté France A Gruyère-type
Gruyère de Comté
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guey teow sen lek Thailand Rice ribbon guitar fish A type of skate, Rhinobatus
guey teow sen lek guitar fish
baking powder, baked in a deep fluted ring Guizotia abyssinica Botanical name The
mould and iced when cold. See also plant from which niger oil is extracted
Kugelhopf. Also called Gugelhupf Gujerat masala South Asia A hot spice mix
Gujerat masala
which the ingredients are simmered in pasty filled with chopped nuts and grated
coconut milk. Also called ginitan coconut
gula Indonesia, Malaysia Sugar
gula
red coloured hot chilli from Spain, usually gula ärter med fläsk Sweden A substantial
gula ärter med fläsk
pork.
guinea squash Aubergine
guinea squash
which the ingredients are simmered in an
excess of coconut milk or soured stock with
guinea yam A largish yam (up to 5kg) with
guinea yam
yam
guinep Caribbean A small round fruit like a gula merah Indonesia, Malaysia Brown sugar
guinep gula merah
method of cooking in which meat is first from pork belly, mixed vegetables and yellow
sautéed then braised or simmered until split peas similar to the Swedish gula ärter
done, also stew or stewed med fläsk
guisantes Spain Green peas
guisantes
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from the herring gull. The latter is about twice guo tieh China Fried dumpling
guo tieh
regional delicacy.
with a creamed nut and raisin filling,
guscio Italy 1. Shell 2. Husk 3. Pod
guscio
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Güssing
until cooked (100 minutes). Served with guvetch Central Europe A type of ratatouille
guvetch
made from semi-skimmed cows’ milk and seasoning all stewed in sunflower oil.
gut, to To remove the entrails from an animal
gut, to
Served with rice or pasta.
or fish including the gills in a fish and to gwaar ki phalli South Asia Guar bean
gwaar ki phalli
wheat flour unleavened dough enriched with in Cornwall for pilchard (colloquial)
butter and filled with e.g. meat mixture,
gypsy’s arm Spain A type of Swiss roll filled
gypsy’s arm
fast food
Gutsleberwurst Germany A mild-flavoured,
Gutsleberwurst
and fat
gyümölcslé Hungary Fruit juice
gyümölcslé
guvetch
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HIJKLMNO
Haagse bluf
Haagse bluf Netherlands A light sorbet of simmered 10 minutes and finished with
whipped egg whites and redcurrant juice chopped fines herbes, capers and duxelles
(NOTE: Literally ‘Hague swank’.) hacher France To chop up or mince
hacher
ensure safe food for astronauts, now applied haddock with head and fins, simmered in
in industry. It consists of applying checks to salted water with onion, bayleaf and mixed
possible contamination points at all stages of peppercorns for 15 minutes. Flesh removed
food processing from primary producer and reserved, cooking liquor strained and
through slaughter houses, packers, made into a velouté with an equal amount of
processors, retailers and restaurants or thin cream, finished with butter and egg yolk
canteens. However the adoption of this and poured over the fish, reheated and
system should not be an excuse for garnished with crisp fried onion and
abandoning end product testing. Full form chopped hard-boiled egg.
Hazard analysis critical control point system haemagglutinins See lectins
haemagglutinins
court bouillon from the fish being poached Hafer Germany Oats
Hafer
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Hagebuttensuppe
sugar, a little salt and white wine, sieved, let hairy melon Fuzzy melon
hairy melon
down with white wine, thickened with egg hai shen China Sea cucumber (NOTE: Literally
hai shen
yolks and finished with butter. Served with ‘ginseng of the sea’.)
croûtons. hai wei China Sea food
hai wei
minced heart, liver and lungs of a sheep milk and resembling Kashkaval
mixed with oatmeal, suet, minced onion, hajikamashoga Japan Pickled ginger shoots
hajikamashoga
polished rice leaving the germ attached so hakusai Japan Chinese leaves
hakusai
hairst bree Scotland A type of hotchpotch halal 1. Slaughtered according to the rules of
hairst bree halal
with as well as the usual vegetables, broad the Muslim religion. Used of meat. 2. Selling
beans, shredded lettuce, cauliflower florets such meat. Used of a butcher.
and chopped herbs halászlé Hungary A fish stew made with a
halászlé
hair tube A piping-bag nozzle with multiple mixture of freshwater fish cut in pieces,
hair tube
small openings to make a hair- or grass-like simmered in water and sour cream with
icing decoration paprika and tomato purée, strained and the
hair vegetable A black alga, Gracilaria
hair vegetable
fish pieces served with cooking liquor
verrucosa, which grows in very fine hair-like thickened with egg yolks and lemon juice
halawch Middle East Halva
halawch
with a bitter tart taste and an orange skin spread with ripe cheese and mustard
covered in fine hairs. It is sliced and used halbran United States A very young duckling
halbran
raw in salads or finely chopped for use in halb roh Germany 1. Rare. Used of meat,
halb roh
Southeast Asian basils, genus Ocimum, with half-and-half United States Cream containing
half-and-half
are used as a thickening agent. of panéed and plain fried fish served with
hairy brinjal Fuzzy melon
hairy brinjal
tartare sauce
hairy gourd A variant of the bottle gourd, half cream A thin cream with a minimum
hairy gourd half cream
Lageneria siceraria, with not such a butterfat content of 12% used as a pouring
pronounced bottle shape. It is light green, cream
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hamburgerkött
half moon cut Hangetsu giri finished over a low heat with a tight-fitting lid.
half moon cut
cake made with half quantities (225 g) and thigh of a pig cut from the carcass and
sufficient to make one 20 cm round cake matured separately. Sometimes incorrectly
halia Malaysia Ginger
halia
used for the hind leg and thigh cut from a
halibut England A large (up to 3 m) fine-
halibut
side of bacon. If to be cooked it should be
flavoured seawater fish, Hippoglossus soaked in water until the soaking water is not
hippoglossus, found in Northern waters. It salty and boiled at a temperature around
has dark green to brown upper side and the 80°C or baked until the final centre
flesh is firm, white and medium oily. Cooked temperature is 65°C. 2. United States Leg of
in any way. The liver is an important source pork either cured or uncured 3. The thigh of
of fish oils used as a vitamin (A & D) any animal. Occasionally used of cured beef
supplement. and mutton. 4. Vietnam Stewed
hamachi Japan The young of the yellowtail,
hamachi
until brown and the nuts, almonds or mushroom soup made from sound clean
hazelnuts, are dry-fried, skinned and clams soaked in salt water for 3 hours, boiled
coarsely chopped. The mixture is boiled for 2 in water until the shells open, unopened
minutes then poured into an oiled tray. ones discarded, mushroom caps and
Haloumi Greece, Middle East A soft or semi-
Haloumi
called halawch
halvaye shir Central Asia An Iranian milk
halvaye shir
poached in fish stock and reserved. Peeled
pudding thickened with ground rice and and quartered pears poached in white wine
flavoured with ground cardamom and rose with a little sugar and lemon zest and
water, garnished with chopped nuts reserved. The strained cooking liquors mixed
with a strong beef broth, slightly thickened
halwa South Asia A type of pudding made
halwa
warm.
from Afghanistan made from coarse
hamburger bun A soft flat round yeast-raised
hamburger bun
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Hamburger Krebssuppe
Hamburger Krebssuppe Germany Crayfish dried fruits (apricots, dates, prunes, sultanas
Hamburger Krebssuppe
soup made from crayfish sautéed in butter etc.) added together with date syrup or
and flamed with brandy, cooked in white brown sugar halfway through the cooking
stock and white wine until tender, tail meat process. The cinnamon and noomi are
reserved; the shells pounded, sweated in removed before serving.
butter, flour added and cooked; cooking hana gatsuo Japan Hana katsuo
hana gatsuo
liquor added, simmered, seasoned and hana-giri Japan The flower cut of root
hana-giri
strained over the crayfish tails, small vegetables made by trimming cylinders
dumplings and green peas lengthways so that when sliced transversally,
Hamburger Rauchfleisch Germany Very thin
Hamburger Rauchfleisch
with horseradish sauce plant with seed pods, used as a garnish. The
hamburgerryg Denmark Smoked loin of pork
hamburgerryg
used as a vegetable in Central Europe. Also with intact flowers still attached, used as a
called parsley root, turnip rooted parsley garnish
Hämchen Germany Pigs’ knuckles and
Hämchen
sauerkraut pork
ha mei China Dried shrimp
ha mei
Hammelkotelett Germany Mutton chop moulded cheeses (25 to 125 g) made from
Hammelkotelett
young.
spring of pork
hampe France Thin flank of beef; breast of
hampe
venison
hang, to To leave meat or game birds,
hang, to
hamuth heloo Middle East An Iraqi dish of hangop Netherlands Cottage cheese, curds,
hamuth heloo hangop
lamb, browned in ghee then braised with alternatively a thick buttermilk and sugar
onions, noomi and cinnamon bark, with dessert
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haricot bean
hangtown fry United States An omelette hard red winter wheat flour United States A
hangtown fry hard red winter wheat flour
served with fried bacon and panéed and good bread flour made from a more flaky and
fried oysters thinner seed than the equivalent spring
hanhea Finland Goose
hanhea
wheat flour
hard roe The eggs of female fish usually
hard roe
with onions, garlic, ginger, vinegar, spices resembling a large rabbit but which does not
and coconut hop nor live in burrows. There are several
haram Describes food forbidden by Islamic
haram
hardens, usually used of whole eggs boiled hareng fumé France Kipper
hareng fumé
for 10 minutes until the yolk is solid hareng mariné France Pickled herring
hareng mariné
normally with a water content less than 40% hareng saur France The French version of the
hareng saur
when the sugar temperature rises to 157°C haresteg Denmark Roast hare
haresteg
sugar cooking
made by placing the filling in the centre of a
hard dumpling See Sussex dumpling
hard dumpling
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haricot bean soup See soissonaise, purée Hase im Topf Germany Hare casseroled with
haricot bean soup Hase im Topf
moulds to set
French bean or green beans Haselnussmakronen Germany Hazelnut
Haselnussmakronen
potatoes
hartgekocht Germany Hard-boiled
hartgekocht
Sweden Medium
goose fat on black bread. Also called Harz, potatoes, peeled, cut with thin parallel cuts
Harzer without completely severing each slice, each
Hase Germany Hare
Hase
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heat lamp
completed (NOTE: Literally ‘hazel hill with lemon juice, brown sugar and water.
potatoes’.) Served with chelou.
hasselnöt Sweden Hazelnut Haxe Germany Knuckle (of veal, etc.)
hasselnöt Haxe
hasty pudding 1. England A thick béchamel haybox cooking A method of slow cooking in
hasty pudding haybox cooking
sauce enriched with egg, placed in a which the food is brought to the boil in a
flameproof dish, covered with butter, brown container which is then put inside an
sugar and cinnamon and browned under the insulated container with an insulated lid to
grill 2. United States Cornmeal thickened complete cooking without further heating.
and spiced milk sweetened with molasses. Originally the insulation was hay packed in a
Also called Indian pudding wooden box or hole in the ground.
hasu Japan Lotus root haymaking cheese Single Gloucester
hasu haymaking cheese
hatcho-miso Japan A very dark, salty, thick hazel grouse See hazel hen
hatcho-miso hazel grouse
and strong-flavoured miso made mainly of hazel hen A European woodland grouse,
hazel hen
soya beans and used in soups Tetrastes bonasia, mainly from Scandinavia
hatted kit Scotland Soft curds made from a
hatted kit
cream and sugar are whipped to a stiff peak European or North American hazel tree,
and folded gently into the curds, which may Corylus avellana, with an outer husk that
be flavoured with nutmeg or cinnamon. The does not completely cover the nut. The nuts
curds were made in the old days by milking are small (up to 1 cm) and pointed, with a
a cow directly into buttermilk but they are firmly attached skin which is loosened by
now made with rennet, left overnight and roasting or blanching. Grown in the UK, Italy
strained through a fine sieve or tamis cloth. and Spain, they have a distinctive flavour
Also called added kit and are used in cooking, confectionery and
hat tiêu den Vietnam Black pepper
hat tiêu den
noodles
head cheese Brawn
head cheese
and opened up from the back and cleaned pumps blood around the body (NOTE: From a
so as not to break the abdominal skin and young animal they are reasonably tender, but
leaving in the backbone. A salt herring is older hearts being tough require long
placed in the abdominal cavity and the pike braising or stewing)
heart cockle See heart shell
heart cockle
cheese has a better flavour. Either 45% or humanus, similar to but not a true cockle; it
60% butterfat content. is heart-shaped when viewed side on. Found
havermout Netherlands 1. Oatmeal 2. Rolled
havermout
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heat treatment of curds Curds for cheese Hefekranz Germany A savarin usually
heat treatment of curds Hefekranz
may be uncooked, i.e. not subjected to a decorated with almonds and candied fruit
temperature greater than 39°C, scalded, i.e. Heidelbeere Germany 1. Blueberry 2.
Heidelbeere
temperatures in excess of 48°C raising flour, butter and sugar (4:3:2) mixed
heavenly hash United States The name given
heavenly hash
whipping cream
Heilbutt Germany Halibut
Heilbutt
Curry plant
heet bliksem Netherlands A spiced mixture hellefisk Norway Halibut
heet bliksem hellefisk
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Herzmuschel
pudding basin for 2 hours. factory produced cows’ milk cheese from
Hemerocallis fulva Botanical name The day New York
lily from which lily buds are obtained herkkusienikastike Finland Mushroom
herkkusienikastike
hemicellulose sauce
hemicellulose
A polysaccharide
carbohydrate found in fruit and vegetables. herkkusienikeitto Finland Cream of
herkkusienikeitto
and shrubs but more generally reserved for factory-produced cheese made from
those plants with flavouring and medicinal pasteurized cows’ milk using a lactic starter
properties. See culinary herb. and resembling Emmental. The pressed
herbe aux chats France Catmint
herbe aux chats
cheese is salted in brine, coated in wax and
ripened for 3 to 4 months. Available in
herbes de Provence France A mixture of
herbes de Provence
dried.
with a wide distribution. The upper surface is
herb salts United States A mixture of pure
herb salts
bay leaf. Finally sliced mushrooms are female alewife herring processed to
added for the last 10 minutes. resemble caviar
Herefordshire cod England Cod fillet baked
Herefordshire cod
in strong cider with sliced mushrooms and cooked flippits spread with a little mustard,
tomatoes for 15 minutes at 190°C, the topped with a grilled herring fillet, sprinkled
cooking liquor thickened with a blond roux with black pepper and served with lemon
and poured over the fish, the top gratinated wedges
with cheese and the dish browned under a herrings, salted Russian-style Russia
herrings, salted Russian-style
grill Selodka
hergma North Africa 1. Calves’ feet 2.
hergma
potatoes
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Herzogin Kartoffeln
potatoes browned in the oven, duchesse steeped in wine vinegar for a week then
potatoes mixed with red wine, chopped horseradish,
Herzwurst Germany A sausage made from
Herzwurst
flower
herring
hickory France, United States A hardwood
hickory
herbs
Himbeere Germany Raspberry
Himbeere
particularly a bird
higadito de pollo Spain Chicken liver
higadito de pollo
macerated in sugar syrup, sieved, mixed
hígado Spain Liver
hígado
with white wine and a little lemon juice and
higashi Japan Hard cakes mainly made of
higashi
served cold garnished with whole raspberries
sugar and always purchased. They keep dipped in sugar
himmelsk lapskaus Norway Fresh fruit and
himmelsk lapskaus
well.
highbush blueberry See blueberry
highbush blueberry
nuts sometimes served with a brandy-
flavoured egg sauce (NOTE: Literally
high country bread Australia Mountain
high country bread
‘heavenly potpourri’.)
pepper bread
Himmel und Erde Germany Creamed
Himmel und Erde
Abbreviation HDL
Highland Crowdie Scotland A smooth cottage
Highland Crowdie
called hinadori
hinadori Japan Hina
hinadori
fresh flavour
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hoe cake
and chump chops (rear end). hiziki Japan A sun-dried and coarsely
hiziki
maritimum
hjerte Denmark, Norway Heart
hjerte
beef rump
hipogloso Spain Halibut hjortstek Sweden Venison steak. Also called
hipogloso hjortstek
rådjursstek
whites, caster sugar, a little flour and hmo Burma Straw mushroom
hmo
cinnamon, stiffly beaten egg whites folded in, hoagie United States A sandwich made with a
hoagie
the batter spread thinly on oiled baking split hoagie roll filled with an assortment of
sheets, baked at 220°C, taken off the sheet meats, cheeses, salad vegetables, pickles,
when hot and rolled around a thin cylinder onions, etc. Also called grinder, Italian
like a brandy snap. Used for garnishing sandwich, sub and submarine
desserts. Also called Hohlhippen hoagie roll A flat oblong bread roll about 15
hoagie roll
chicken. A large chicken stuffed with a cooker on which pans are placed in order to
mixture of minced gammon and giblets, be heated or a similar surface above or
fresh white breadcrumbs, chopped and beside an open fire on which food containers
crushed garlic, seasoning and chopped are put to keep hot 2. A set of gas or electric
parsley, stitched up, brought to the boil in rings set in a metal plate with controls,
water or stock flavoured with cloves, usually mounted in a work surface separate
skimmed then simmered with parsnip, from the oven
onions and leeks until tender. Served with a
hochepot France A soup made with salt pork,
hochepot
pot’.)
hira-zukuri Japan A type of cut for fish such
hira-zukuri
as snapper or sea bass used in sashimi in the meat and most of the vegetables served
which the fillets are skinned and cut across separately from the soup with small boiled
the grain in slices sausages
hirino Greece Pork
hirino
hiyamugi Japan A somen-type noodle but Welsh trollod with added chopped chives
hiyamugi
even thinner. Generally served cold with a hoe cake United States A dent corn cornmeal
hoe cake
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hoen kwe
hoen kwe Indonesia, Malaysia Mung bean hökarepanna Sweden Grocer’s stew made
hoen kwe hökarepanna
intestines of pigs, being the first 18 m of pig with a lid for 1 hour or more
hoki An important deep-water commercial
hoki
the southwest made with finely chopped reduction of crushed peppercorns and
pigs’ pluck or fatty pig meat for the more vinegar, cooled, a small amount of cold water
expensive versions, mixed with boiled groats, added, egg yolks whisked in and the whole
seasoning and flavourings, packed into wide cooked to a thread over a bain-marie whilst
hog casings and boiled until cooked. The continuing to whisk, removed from the heat
Devonshire variety is flavoured with mace, and molten clarified butter poured in slowly
nutmeg, thyme and cayenne pepper, the with vigorous whisking to form a stable
Cornish one with mace, nutmeg, parsley and emulsion, seasoned and strained. Served
thyme. Also called hog’s pudding warm with hot fish and some vegetables.
holländische Sosse Germany Hollandaise
holländische Sosse
sauce
hoh laan dau China Mangetout pea
hoh laan dau
garnishes made mainly from almonds. See pieces and toast and garnished with a
also Hippen julienne of sweated leek, celery and
hoh yow China Oyster sauce
hoh yow
Hamburg parsley
holodny sup-salat Russia See kholodny sup-
holodny sup-salat
salat
hoi sin cheung China Hoisin sauce
hoi sin cheung
considerable time
hojaldre Spain Puff pastry
hojaldre
Holstein schnitzel
Holstein schnitzel
United States
hojiso Japan Small stems of the shiso plant
hojiso
Holsteinerschnitzel
holubtsi Eastern Europe Cabbage rolls
holubtsi
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honey
chopped mushrooms instead of minced lobster claws; coated with sauce cardinal,
meat sprinkled with grated cheese and butter and
holy basil An oriental variety of basil with a
holy basil
then baking at 180°C until risen and with the germ removed. Usually boiled in
browned water with 1 teaspoonful of bicarbonate of
homard France Lobster
homard
with a mirepoix of onion, carrot and celery in dehusked maize kernels used to make a
butter; flaming with brandy; adding flour and kind of porridge
tomato purée to make a cooked-out roux; homity pie England A shortcrust pastry pie
homity pie
adding fish stock, white wine, a bouquet from the Lake District filled with potato,
garni and garlic; simmering, removing onion, cheese, garlic, herbs and seasoning
lobster flesh if used, returning crushed shell then baked
to the sauce; simmering and straining. Coral, hom lek Thailand Shallots
hom lek
creamy parts of head added to cooking höna Sweden A boiling or large older chicken
höna
strained and poured over the reserved from the inland province of Honan which is
lobster meat prior to serving northeast of Szechuan. It is highly spiced
homard à l’armoricaine France Lobster
homard à l’armoricaine
same)
høne bryst Denmark Chicken breast, the
høne bryst
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honey-baked ham
mellifera, as a thick sugary syrup with a with onions, tomatoes, paprika and soured
distinctive flavour. Used by bees as a cream
convenient food source and food storage hongroise, sauce France A velouté sauce
hongroise, sauce
medium. Its flavour and aroma depend to flavoured with lightly fried onions and
some extent on the types of flower from paprika. Served with freshwater fish, poultry
which the nectar was obtained. Strict vegans and roast veal. Also called Hungarian sauce
should not eat honey. hong-shao China Red cooking
hong-shao
baked in the oven whilst basting with honey hong zao China Red rice
hong zao
bread roll glazed with honey before baking the melting method from self-raising flour,
honeycomb The hexagonal wax storage
honeycomb
prior to folding in the egg white, then it sweetened with honey. See also lekach
separates into a jelly layer topped by a fluffy honing Netherlands Honey
honing
appearance
honning Norway Honey
honning
lighter as it ages. The slender stem curls out hoo pla chalarm Thailand Shark’s fin
hoo pla chalarm
from a swollen base attached to the tree hop A plant, Humulus lupulus, of the mulberry
hop
trunk. Although edible it has a bitter taste family with long twining stems bearing
and unpleasant smell and is not catkin-like flower clusters which when dried
recommended. are used to give the bitter flavour to beer. The
honey tangerine United States A
honey tangerine
string hoppers
hong dow sar China Sweet red bean paste
hong dow sar
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horchata Mexico, Spain A summer drink have so good a flavour as mackerel. Also
horchata
washed and cooked for 5 minutes until modiolus, found throughout the North
tender, wrung out, cut into shreds and Atlantic. It has a purplish yellow shell and
dressed with pasty mixture of soya sauce, orange flesh which is not as well-flavoured as
rice vinegar, toasted and crushed sesame that of the common mussel.
horseradish A hardy invasive perennial plant,
horseradish
Thesus nuttalli, from the Pacific Ocean with broth with vegetables, mushrooms, threads
lean light-coloured meat. Generally fried but of egg, soya sauce, vinegar and spices
in Japan eaten raw. including hot chillies. Thickened with corn
flour to a runny consistency.
horse gram The reddish brown, white, black
horse gram
bodies and large spiky scales. They do not and could be eaten on Good Friday without
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hot dog
breaking the fast; now consisting of a yeast- houting A freshwater white fish, Coregonus
houting
raised enriched sweet bun flavoured with oxyrhynchus or C. lavaretus, from the
spices, currants and chopped candied peel, northern rivers of Europe and Asia.
well glazed and with a cross formed on the hovdessert Sweden Meringues with
hovdessert
top using a slack flour water mixture, pastry chocolate sauce and whipped cream,
or by cutting a cross prior to proving. Eaten sometimes with chopped bananas and/or
at Easter. whipped cream
hot dog United States A hot poached or
hot dog
baked the crust opens in a cross hoy lai Thailand Surf clam
hoy lai
cream and desserts made with chocolate, hoy nangrom Thailand Oyster
hoy nangrom
sometimes used as a cooking surface on garnished with diced fried pigs’ ears,
electric or gas ranges in a similar way to a potatoes, croûtons and chopped parsley
griddle 2. See chafing dish hramsa Scotland A mixture of Scottish Cabroc
hramsa
houtic Netherlands Houting, the fish huang chiu China Red girl wine
houtic huang chiu
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hummer-kotletter
hua pak had Thailand Mooli Huhn mit Käsesauce Switzerland Boiled
hua pak had Huhn mit Käsesauce
in the USA.
hu chiao China Anise pepper huile de colza France Rapeseed oil
hu chiao huile de colza
hucho A freshwater fish found in the rivers of huile de noix France Walnut oil
hucho huile de noix
northern Europe. Prepared like salmon. Also huile de tournesol France Sunflower seed oil
huile de tournesol
peppers and slices of pork sausage with the addition of poached and bearded
huevos al horno Spain Baked eggs oysters. Used for poached fish.
huevos al horno
huevos al nido Spain Egg yolks cooked in huîtres Dubarry France Oysters served in
huevos al nido huîtres Dubarry
chicken
halved lengthways, egg yolks mixed with hull, to To remove the outer inedible covering
hull, to
tuna fish and mayonnaise and replaced of a fruit or seed or the remains of the flower
huevos duros Spain Hard-boiled eggs calyx and stalk from berry fruits
huevos duros
decorated with pastry leaves, glazed and offal. Also called umble pie (NOTE: The name
baked at 180°C until the internal is derived from the old French nombles
temperature as measured with a meat meaning edible entrails of a deer.)
thermometer is 80°C and finished at 220°C Humbolt dressing United States A seasoned
Humbolt dressing
to brown the pastry if necessary mixture of crab butter and mayonnaise used
huff juff United States Baptist cake
huff juff
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Hummerkrabben
formed into cutlet shape, panéed and keeps well and the flavour improves with
shallow-fried in butter. Served with melted age.
butter and lobster coral. Hungarian sauce See hongroise, sauce
Hungarian sauce
hummerstuvning Sweden Lobster stew. hung liu China Five spice powder
hummerstuvning hung liu
Cream and the water from making lobster hung que Vietnam Mint
hung que
butter made into a velouté and cooked out. hungry rice A variety of millet, Digitaria exilis,
hungry rice
Cut-up lobster meat, seasoning, ground important as a staple in the dry areas of West
cloves and a little brandy added, and the Africa
whole warmed but not boiled. Served as hung zao China Jujube
hung zao
huss Dogfish
huss
pasta, stock and caraway seeds. Not i.e. garnished with aubergines, stuffed
thickened. Also called borgrács gulyas potatoes, grated horseradish and possibly
Hungarian millet Foxtail millet
Hungarian millet
smoked salami made from fatty pork. It and shallots, browned in butter, white wine
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hyphae
mm wide. See also banh pho permitted are sodium hydrogen sulphite,
hutspot Netherlands A type of Irish stew or
hutspot
E222, and calcium hydrogen sulphite, E227.
hydrolysed protein
hotpot of meat with carrots, onions and hydrolysed protein Protein which has been
mashed potatoes broken down into smaller subunits (peptides)
Hüttenkäse Germany Cottage cheese
Hüttenkäse
hydrolysis
hydrometer
creatures
stomach which maintains the pH of the hygroscopic
hylderbærsuppe
often for hydrogenating vegetable and fish hyoshigi-giri Japan Baton cut for root
oils in order to harden them vegetables. Also called clapper cut
hyphae
hydrogenated glucose syrup A modified hyphae The filaments and fungal strands
hydrogenated glucose syrup
glucose syrup used in sugar free which make up the main mass of fungi and
confectionery from which fruiting bodies, e.g. mushrooms,
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hyse
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IJKLMNOP
iabloko
bread made with barley flour and wheat flour water where intense agitation or prolonged
(2:3), milk, a little honey and yeast, kneaded processing might overheat a mixture. The
and proved in the usual way and baked at energy necessary to melt ice would heat the
200°C for 15 minutes reducing to 180°C same mass of water by 80°C. Also used for
until cooked cooling.
iahnie de ciuperci Romania Chopped onions
iahnie de ciuperci
concassée or purée, seasoning and chopped ball lettuce with the outer leaves removed
dill added and all served cold and with little flavour. Ideal for shredding or
iahnie de fasole Romania Cooked navy or
iahnie de fasole
for a chiffonade.
haricot beans mixed whilst hot with sliced
icebox pie United States A pie with a filling
icebox pie
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Iceland scallop
from mountainous and arctic regions. It ifisashi East Africa A vegetarian greens in
ifisashi
grows to 1.2 m in length and is prepared by peanut sauce from Zambia. The sauce is
soaking it in boiling water with sodium made from ground peanuts or natural
bicarbonate to remove the bitter flavour, then peanut butter, chopped onion and tomato
soaking in water overnight. Used like boiled vigorously in water before adding the
carragheen or may be dried and ground to chopped greens and simmering until
make a flour. cooked.
Iceland scallop A small species of scallop, igat Philippines Eel
Iceland scallop igat
raw in salads or cooked like spinach m long from Central and South America with
ichiban dashi Japan The first infusion in
ichiban dashi
ichimi Japan Flaked red peppers ika Japan Cuttlefish and squid, used raw in
ichimi ika
water with possible additions of lemon juice, ikan bawal putih Indonesia White pomfret,
ikan bawal putih
for decorative purposes. See also American ikan bilis Malaysia Small fish such as
ikan bilis
frosting, glacé icing, fondant, royal icing, anchovy and similar, cooked, dried in the
transparent icing sun then deep-fried. Used as an addition to
icing bag See piping bag
icing bag
particles larger than 0.1 mm (100 microns) ikan kembung Indonesia A fish similar to a
ikan kembung
confectionery items
ikan merah puchat Indonesia, Malaysia
ikan merah puchat
Snapper or bream
Microbiological Standards for Foods which
ika no surimi Japan Minced squid. Also
ika no surimi
the oven in a covered dish. Also called growing in lowland tropics and similar to the
Turkish pilaf cherimoya
Idiazabal Spain A smoked ewes’ milk cheese
Idiazabal
which has been left to ferment overnight. cheese from the Azores (NOTE: Literally
iets vooraf Netherlands Appetizer
iets vooraf
‘island’.)
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Indian oyster
illawara plum Australia The purple-black fruit inada Japan The young of the fish yellowtail
illawara plum inada
outside. They have a rich flavour with a usually made with barley as the added grain.
slightly resinous quality and a refreshing May be sweet or salty. Used in soups and
aftertaste. The slight bitterness is intensified stews. Also called sendai-miso, red miso
if cooked in aluminium. May be used as inari Japan A sushi product
inari
fresh fruit or in desserts and with meat. inari-zushi Japan A sushi packed into a
inari-zushi
Illicium verum Botanical name Star anise deep-fried bean curd pouch (an abura-age)
illipe butter South Asia A soft yellow oil
illipe butter
extracted from the seeds of the Indian butter Sicilian cheese. See also Canestrato
tree. See also mowra butter incasciata Italy A mixture of noodles,
incasciata
illustrierte Salatgurke
illustrierte Salatgurke
signs or effects
stuffed with ham, cheese and truffle
Indian bread United States Cornmeal bread
Indian bread
shavings
Indian butter tree A tree, Madhuca indica
Indian butter tree
remove fibre, salted (1:6 or less on roe), kept Indian date Tamarind
Indian date
2 to 3 days, drained, surface dried and Indian dill A plant, Anethum sowa, similar to
Indian dill
flavour
impanato Italy Panéed or coated with bread
impanato
enriched dishes and cakes, e.g. riz à Indian nut Pine nut
Indian nut
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Indian pear
miso, or quick frying and using in filled inguru Sri Lanka Ginger
inguru
heat source
spinach
injera Africa A round, sour-tasting flat bread
injera
inkfish Squid
inkfish
E142
at the smörgåsbord. Made from pieces of
indigotine See indigo carmine
indigotine
dough raised bread from Ethiopia made in marinated in vinegar, sugar and water,
the form of a spiral flat pancake drained and served with a garnish of
indyeika Russia Turkey
indyeika
cooked with beans, bacon and cabbage, water for at least 12 hours, washed and
cooled and eaten cold or sliced and fried drained, cleaned, boned and filleted and
infiammato Italy Flambéed marinated in vinegar and water (5:2), sugar,
infiammato
aroma, taste and soluble components to the inositol A water-soluble carbohydrate which
inositol
liquid from which the solid material is is found in fruits and cereals either free or
strained. e.g. brewing of coffee or tea, combined. It has a role in fat metabolism and
extraction of vanilla from a pod and of also appears to be essential for the
aromatics from a bouquet garni. transmission of nerve impulses as the
infuser A small perforated closed container
infuser
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iota
insalata capricciosa Italy A salad made from or incorporated into manufactured foods.
insalata capricciosa
a julienne of celeriac, ham, tongue and See also chitterlings, andouille, casings
mushrooms bound with mayonnaise intingolo Italy 1. Sauce or gravy 2. Tasty dish
intingolo
insalata cotta e cruda Italy A salad of mixed inulin A fructo-oligosaccharide added to some
insalata cotta e cruda inulin
cooked vegetables and raw salad greens breakfast cereals targeted at children’s
insalata di mare Italy Seafood salad
insalata di mare
insalata mista Italy Mixed salad during the winter, from December to March.
insalata mista
vegetables
rolled together and served in broth
insolation A method of drying food by
insolation
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ippoglosso
Ipomoea batatas Botanical name The sweet iron oxide Various combinations of iron and
iron oxide
Iraty France A strong cheese from the Basque iron rations Emergency food of high calorific
Iraty iron rations
county made from a mixture of cows’ and value for a given weight, especially high-fat,
ewes’ milk. The flavour depends on the high protein, chocolate, etc. Often
proportions of each milk which in turn dehydrated or tinned so that they will keep
depends on the season. for years for use in emergencies
Iraty brebis pyrénées France A semi-hard
Iraty brebis pyrénées
ewes’ milk cheese from the Basque region, radiation in order to kill all microorganisms
made in 4 to 5 kg cylinders. It is matured for and insects in fruits, cereals, pulses, dried
3 months and has a golden mellow tasting fruits and the like. It also prevents sprouting
paste with small holes. Farm produced of roots and tubers. It does not destroy toxins
cheeses have AOC status. or viruses and may cause chemical changes
iri dori Japan A chicken casserole made from
iri dori
cream sauce
peas soaked and cooked then boiled with
iscas de figado Portugal Thinly sliced calves’
iscas de figado
half
potatoes, flour, butter and salt rolled out to 8
ischiana, all’ Italy In the style of Ischia, i.e.
ischiana, all’
with potatoes
irlandisches Moos Germany Carragheen
irlandisches Moos
bladders of fish used to clarify liquids
iron A trace element vital for many body
iron
especially wine. Can be used as a gelling
processes especially formation of agent. 2. A solution of sodium silicate in
haemoglobin in the blood. Available in meat, water used to preserve eggs by its reaction
offal, fish, cereals, pulses and vegetables. with the shell which makes it impervious to
Vitamin C ingested at the same time as iron- air
iskembe çorbasi Turkey Tripe soup flavoured
iskembe çorbasi
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ivory sauce
Islay scollops Scotland Scallops, cut in half if italienne, à l’ France In the Italian style, i.e.
Islay scollops italienne, à l’
very thick, dipped in seasoned flour and fried with pasta, cheese, mushrooms, tomatoes
in butter for 2 to 3 minutes per side then and sometimes artichokes
served with browned butter and lemon juice italienne, sauce France 1. A mixture of demi-
italienne, sauce
isopropyl alcohol A solvent used for food Ital nut soup Caribbean A typical Rastafarian
Ital nut soup
colours and flavourings and in glass cleaners dish made from shelled and roasted peanuts
issopo Italy Hyssop
issopo
formed on a small rectangle of wood and with pumpkin, yams, breadfruit, sweet
often grilled or coloured brown. See also potato and cassava, cut into chunks and
kamaboko boiled in vegetable stock and coconut milk
Italian bread sticks flavoured with onion, garlic, chilli pepper,
Italian bread sticks See grissini allspice, chives and thyme. Banana and
Italian brine A sausage curing solution
Italian brine
to the soft ball stage (115°C) then beaten shredded Chinese cabbage and diced sweet
into egg whites until soft and peaky pepper, which have all been fried in oil
Italian millet Foxtail millet
Italian millet
flavoured with chopped garlic and ginger,
and all fried gently whilst being stirred.
Italian parsley Flat parsley
Italian parsley
before serving.
somewhat smaller then the globe with a red itik Malaysia Duck
itik
tinge to the flesh and a mild, almost sweet ito Japan A prefix meaning ‘cut in fine strips’
ito
truffle, Tuber magnatum, with a stronger meat glaze added to give an ivory colour.
aroma than the French black truffle. Best left Used with boiled chicken. Also called ivory
uncooked. sauce
ivory egg A rare variety of plum tomato with a
ivory egg
ripening cheeses started with Streptococcus pale golden yellow skin which contains no
thermophilus and ripened for 20 to 30 days. lycopene. This may make it suitable for those
Bel Paese is a well known example. Usually allergic to the red fruit. Available in the USA
contain 51% water, 25% fat and 21% but rare in Europe due to EU regulations.
ivory sauce See ivoire, sauce
ivory sauce
protein.
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ivy gourd
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JKLMNOP
ja China Deep-frying jagaimo Japan Potato
ja jagaimo
From Slovenia)
jagger United States A sharp wheel attached
jagger
meat, potatoes and onions, a hunter’s dish to a handle, used to cut pastry or pizzas
jaggery 1. South Asia A crude brown sugar
jaggery
jacket potato Washed, cleaned and dried jaiba Mexico A small crab with a hard shell
jacket potato jaiba
potatoes with skin on, pricked with a fork and jaiphal South Asia Mace and nutmeg
jaiphal
baked in an oven, in hot ashes or on a jajka minsky Russia See iaika minsky
jajka minsky
aluminium foil until the flesh is soft. Often jalapeño chile Mexico A variety of gently
jalapeño chile
served cut open with some kind of filling. tapering hot green Mexican chilli about 6 cm
jackfish Pike
jackfish
as a snack food.
Artocarpus heterophyllus or A. integrifolia, jalea Spain Jelly
jalea
frazi
Jacques. See also Pilgermuschel
jälkiruokaa Finland Sweet, dessert
jälkiruokaa
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jalousie
jalousie England, France A medieval tart jambonnette France A saucisson sec from
jalousie jambonnette
consisting of a rectangular puff pastry sheet Vivarais shaped to look like a ham
covered in a sweet filling held in by a thin jambon persillé France The raw, lean meat
jambon persillé
strip of puff pastry around the sides, this from cured shoulder and leg of pork, mixed
covered with a further sheet of puff pastry cut with a wine-flavoured jelly and chopped
horizontally to resemble a slatted blind parsley, cooked in a mould, cooled until set
jam A fruit preserve made by mixing fruit or and turned out. Also called parsley ham
jam
boiling it with sugar and water and adding jambos Surinam cherry
jambos
extra gelling agent if required, usually pectin. jambu air Indonesia, Malaysia Water apple
jambu air
The high sugar concentration inhibits but James’ cakes Wales Berffro cakes
James’ cakes
boiled or baked
Jamaika Pfeffer Germany Allspice
Jamaika Pfeffer
jambalaya with chopped sausages as the jam tart A small or large open tart made with
jam tart
principal meat sweet pastry filled with jam let down with a
jamberry Tomate verde
jamberry
little water
jam turnover A diamond-shaped piece of
jam turnover
from either the front or hind leg 2. A small pudding with currants and raisins
janis Finland Hare
janis
knuckle of ham
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jarret
Sweden Jansson’s
temptation the omelette around the previous roll. It is
Jansson’s temptation Sweden A traditional
Jansson’s temptation
then sliced. Often the egg is layered with
casserole of grated raw potatoes, chopped some contrasting coloured ingredient before
onions, butter, anchovy fillets or strips of rolling.
Japanese oyster Pacific oyster
Japanese oyster
fanatic from his vow to give up earthly Japanese pear Asian pear
Japanese pear
pleasures of the flesh. Often served at the Japanese pepper Anise pepper
Japanese pepper
used to manipulate food in water or oil Japanese radish See mooli, daikon
Japanese radish
aubergines and mushrooms, threaded on vinegar which is not very strong. The aroma
skewers, oiled, grilled until brown, brushed is pleasant but quickly disappears on
with a mixture of miso, sugar and mirin and exposure to the air. Used as a dressing for
reheated under the grill for a further 2 the salads sunomono and aemono.
minutes. Served immediately. Japanese rice wine Sake
Japanese rice wine
onion
Japanese vegetable cuts The mundane and
Japanese vegetable cuts
skin and small seeds. Slices are used as a japonais Switzerland Small round almond
japonais
garnish for sushi and sashimi. macaroons filled with butter cream
Japanese fish balls Kamaboko
Japanese fish balls
Japanese artichokes
Japanese gelatine Agar-agar
Japanese gelatine
Japanese meatballs Finely minced or double and thicker than Carolina rice but with
Japanese meatballs
minced beef, mixed with minced spring similar characteristics and uses
onions, grated ginger root, flour, soya sauce japuta Spain Pomfret, the fish
japuta
and egg to make a thick paste, formed into jardinière France A garnish of mixed spring
jardinière
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jarrete
jasmine Various climbing shrubs, Jasminum Jello United States A proprietary jelly, i.e. the
jasmine Jello
dishes. The unopened buds are used as savoury liquid which is converted to a solid
table decoration and jasmine oil and essence with a small amount of a gelling agent such
are extracted from the flowers. as gelatine or agar agar 2. United States Jam
jasmine essence An alcoholic extract of
jasmine essence
jasmine flowers used to flavour desserts, rice prior to making jelly from it
and other dishes especially in Thailand jelly crystals Australia Flavoured gelatine
jelly crystals
and slightly sticky when cooked. Best gelatine, sugar and flavouring in water, set in
cooked for 10 minutes without salt. Used in a rectangular shape and partially divided into
Chinese and Southeast Asian cookery. Also cubes to be used by adding to hot water to
called Thai fragrant rice, Thai jasmine rice make fruit-flavoured jelly
jasmine oil The essential oil from jasmine
jasmine oil
Javanese winged cardamom A cheap jelly roll United States Swiss roll
Javanese winged cardamom jelly roll
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joghurt
island of Jersey and commanding a Pachyrrhizus erosus, from Central and South
premium price. Also called international America, with a brown inedible easily
kidney separated skin and juicy white flesh which
Jersey wonder England A deep-fried twist or
Jersey wonder
can be eaten raw or cooked. The root
ring of a light dough mixture, dusted with contains little or no protein and may be
sugar and eaten warm (NOTE: From the lobed. The pods and seeds of the plant are
Channel Islands.) edible when young but can be poisonous
jeruk asem Malaysia Citron
jeruk asem
when mature. Popular in Mexico and
jeruk bodong Indonesia Citron
jeruk bodong
California. Also called yam bean, jicana,
Mexican yam bean
jeruk nipis Indonesia Lime, the fruit
jeruk nipis
Australia Mulloway
ji tang China Chicken soup
ji tang
minced beef, onion and carrot extended with lungs) sausage for boiling or frying
jiu la choy China One of the oriental mustards
jiu la choy
himself. Also called Judas’s ear lachryma-jobi, with large seeds, eaten mainly
jew’s mallow Middle East Meloukhia
jew’s mallow
and seasoning
jiao zi China Dumpling
jiao zi
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Joghurt
crushed macaroons.
Johannisbeersosse Germany A jus roti or
Johannisbeersosse
with salt and water, flavoured by sprinkling
similar with added redcurrant jelly sweet or savoury ingredients over the
Johannisbrot Germany Carob bean
Johannisbrot
surface. See also congee
Jordan almond See sugared almond
Jordan almond
similar to sole, has firm white fillets and the joshinko Japan Rice flour
joshinko
bones make excellent stock. jota Italy A slowly cooked soup from the
jota
cooking
judías blancas Spain Haricot beans
judías blancas
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juniper
judru France A type of salami from Beaune similar fruits. See also Mauritian jujube,
judru
made with pork only Argentinian jujube, lotus jujube. Also called
jug, to An old-fashioned term for cooking in a
jug, to
Chinese red date, Indian jujube, red date,
heavy earthenware casserole or jug jujube nuts 2. Confectionery made from
jugged hare United Kingdom A jointed hare
jugged hare
jellied and sweetened fruit juices
jujube nut See jujube
jujube nut
cooking kippers by removing their heads and julienne England, France Cut pieces of
julienne
tails, packing them into a jug, covering with vegetables, fruit or citrus rind measuring
boiling water, leaving 8 minutes after which roughly 25 by 3 by 3 mm (smaller in the case
they are removed, dried off and served with of citrus rind). Usually used either raw,
beurre maître d’hotel blanched or cooked as a garnish.
jugjug Caribbean A Barbadian celebratory julskinka Sweden A hot or cold ham
jugjug julskinka
dish of salt beef and salt pork desalted and sometimes used as a centrepiece of a
boiled with twice their weight of pigeon peas Christmas cold table. If cold, piped with
with a faggot of thyme, marjoram and chives Happy Christmas (‘God Jul’) in white chaud-
and some chopped onions until the meat is froid sauce. The ham is prepared by
tender. The meat and peas are separated simmering a whole gammon with a bouquet
from the cooking liquor, any bones removed, garni, nutmeg and an onion clouté until the
then all minced. A stiff porridge is made with internal temperature reaches 80°C. It is then
some of the cooking liquor, butter and three cooled in the cooking liquor, removed, dried,
fifths the meat’s weight of sorghum flour. The skin stripped off, coated with a mixture of
two mixtures are combined and served mustard and ginger followed by
warm. breadcrumbs, egg yolk and sugar and
Juglans cinerea Botanical name Butternut browned in the oven. Nowadays, often baked
tree in the oven.
Juglans nigra Botanical name Walnut tree jumble 1. A small lemon or almond-flavoured
jumble
Juglans regia Botanical name Walnut tree biscuit baked in a tiny heap or an ‘S’, shape
jugo Spain 1. Juice 2. Gravy 2. United States A biscuit flavoured with rose
jugo
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junípero
marinades and as a pickling spice. The piney jus, au France Served only with its own roast
jus, au
flavoured milk mixed at blood heat (37°C) jus lié France Espagnole sauce made from
jus lié
with rennet to cause it to set. Once set it must veal or chicken bones without flour,
not be disturbed or it will separate into curds thickened with arrowroot or corn flour,
and whey. simmered briefly, seasoned and strained.
junk food
junk food Food with plenty of Calories, Also called thickened gravy
generally in the form of cheap sugar, fat, jus (de) rôti France Roast gravy
jus rôti
starch and recovered protein, highly Jussière, garnish France Onions, braised
Jussière, garnish
seasoned and flavoured if savoury, but with lettuce, potatoes and sometimes carrots
few or no vitamins or trace elements, and if juusto Finland Cheese
juusto
the major source of energy will lead to juustoleipä Finland A hand made low-fat
juustoleipä
Jurawurst Switzerland Smoked sausage from loaf. Often sliced and toasted or dunked in
the Jura. See also saucisse d’Ajoie coffee. Also called leipäjuusto
ju zi China Orange
jus ju zi
or from meat
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KLMNOPQ
kaab el ghzal North Africa Croissant-like kabaub Central Asia The traditional kebab
kaab el ghzal kabaub
pastries filled with honey and almonds. Also from Afghanistan made from cubed lamb
called cornes de gazelle marinated overnight with yoghurt, garlic, salt
kaagati Nepal Lemon
kaagati
black pepper and paprika, all processed to a pastries filled with honey and almonds. Also
smooth paste with water, formed into small called cornes de gazelle
balls and deep-fried in oil. Served hot with kabocha Japan A small winter squash similar
kabocha
swede or marrow.
kaalikääryle Finland Blanched cabbage
kaalikääryle
leaves wrapped around a stuffing and baked sphaerocarpa, grown in Japan for use as a
kaalipiiras Finland A cabbage filled pie garnish or flavouring. It has a very dark green
kaalipiiras
served hot or cold rind which is thin and smooth and juicy flesh
kaankro Nepal Cucumber
kaankro
with several seeds.
kabu Japan Turnip
kabu
skewer or on iron if cooked in a tandoori oven made from thinly sliced turnip mixed with a
kabab-e murgh Central Asia Chicken
kabab-e murgh
little crumbled kombu, sliced ginger,
brushed with clarified butter is roasted and chopped dry red chillies, chopped lemon
basted with a thick sauce made with rind, julienned carrot and salt, all pressed
tomatoes, onions and butter during the final under a weighted board for 12 hours or
30 minutes. It is served on bread garnished more, wrung out and dressed with equal
with sliced hard-boiled eggs and chopped parts of soya sauce and mirin
kacang djong Malaysia Bean sprouts
kacang djong
large courgette filled with a mixture of kacang ijo Malaysia Bean sprouts
kacang ijo
Indonesia, Malaysia
or dill and seasoning, baked in the oven and Barracuda
served cold kacang kedele Indonesia Soya bean
kacang kedele
cooked pumpkin flesh, soaked in sugar kacang mete Indonesia Cashew nut
kacang mete
syrup and sprinkled with chopped walnuts kacang monyet Indonesia Cashew nut
kacang monyet
about 30 cm long
2. Malaysia Long bean
kabaragh South Asia Lamb chops cooked in
kabaragh
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kachauri
kachauri South Asia A type of pitta bread kahve Turkey Turkish coffee
kachauri kahve
made into a pocket and stuffed with a spiced kai Thailand Egg or chicken
kai
and cows’ milk cheese made from spun kail 1. See kale 2. Scotland Greens of any
kail
curd. See also Kashkaval kind and the soups made with them, not
kachkeiss Luxembourg A matured and
kachkeiss
before a meal as the menu choice is being Armenia made by simmering a mixture of
made. double cream and milk (5:3) for 15 minutes
kachur South Asia Zedoary
kachur
Kempferia galangal
kaeng Thailand Indicates liquid in a dish. See
kaeng
almonds
Kaiserschmarren Austria A thick sweet batter
Kaiserschmarren
also gaeng
kærnemælk Denmark Buttermilk
kærnemælk
containing sultanas or raisins, shallow-fried
kærnemælkskoldskaal Denmark Cold
kærnemælkskoldskaal
in long strips until crisp, drained and served
buttermilk soup in a heap dredged with sugar. Eaten as a
kærnemælksuppe Denmark A cold soup
kærnemælksuppe
dessert with stewed fruit. See also emperor’s
made from eggs, buttermilk, sugar, vanilla omelette
kai wat East Africa A very spicy wat
kai wat
vulgare var. caffrorum, from South Africa, slender northern tree, Terminalia
used as millet or sorghum. ferdinandiana, very similar in appearance
and structure to a large green olive. It has a
kaffir lime Makrut lime
kaffir lime
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Kalbsrolle
kakao Russia, Sweden Cocoa The rind is crystallized for use as a garnish or
kakao
bouillabaisse. See also psarassoupa cleaned, sliced and floured then browned in
hot oil for 3 minutes. Served as an appetizer
kakda South Asia Cucumber
kakda
on cocktail sticks.
kake Norway Cake
kake
kakee Persimmon
kakee
from mixed small fish, shellfish and shrimps, kalassås Sweden A festive sauce for fish used
kalassås
also from vegetables such as carrot, burdock at parties, made with double cream with
and onion cut small 10% of uncooked egg yolk mixed in and
kaki-nabe Japan Oysters simmered with
kaki-nabe
simmer and beaten egg mixed with a little Kalbsbeuschel Austria A ragout of calves’
Kalbsbeuschel
dashi is dribbled in from a moving ladle and lights and hearts, once a dish of the poor but
allowed to set. The soup is removed from the now fashionable
heat and finished with juice squeezed from Kalbsbraten Germany Roast veal
Kalbsbraten
also kaakro
Kalbshaxen Austria, Germany A speciality of
Kalbshaxen
filled with small white fish (muikku), fat pork covered with a stuffing containing minced
and seasoning, baked slowly until filling is beef and sausage with breadcrumbs soaked
cooked, then sliced and served hot in milk, sweated chopped onion, parsley,
kalamansi Philippines The local lemon which
kalamansi
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Kalbsroulade
hot with the reduced cooking liquor kalkunragout Denmark Casserole of turkey in
kalkunragout
thickened with beurre manié or cold with a sweet-and-sour sauce, served with
clarified and jellied cooking liquor. mashed potatoes or chestnut purée
Kalbsroulade Germany A type of meat loaf kall Sweden Cold
Kalbsroulade kall
made with a pork and veal mixture kallaloo Caribbean A soup made from
kallaloo
containing diced pork fat and pistachio nuts dasheen leaves, okra, crabmeat, salt pork,
kald Norway Cold etc. See also callaloo soup
kald
also borecole. Also called curly kale, kail Kalteschale Germany Cold fruit soup
Kalteschale
of cows’ heel simmered and skimmed for 4 kalua puaa United States A Hawaiian
kalua puaa
hours, finely shredded kale and toasted speciality of seasoned shredded roast pork,
oatmeal added and boiled until cooked. A wrapped in taro leaves and briefly roasted or
more up-market version uses beef broth with barbecued
beef cheek. kalvbräss-stuvning Sweden Creamed calves’
kalvbräss-stuvning
with diced chicken meat, celeriac, carrots kalvfilé pandora Sweden Seasoned
kalvfilé pandora
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kanpyo
browned in butter, napped with choron sauce kaminari-jiru Japan A soup containing bean
kaminari-jiru
browned with carrots and onions in butter grilling whole or sliced fish and other foods
then simmered in brown ale with bay, cloves kananpoika Finland Chicken
kananpoika
dish.
kanel Sweden Cinnamon
kanel
shallow-fried. They have a slightly rubbery with kangaroo tail substituted for oxtail
texture and are either sliced and added to kangkong Philippines Swamp cabbage
kangkong
soups, noodles, etc. or served as a hors kani Japan Crab, used both generally and in
kani
Hawaii made with chopped smoked or rabbit served with a horseradish and cream
desalted salted salmon, chopped onions and dressing, mushrooms and onions
kanjadaa West Africa A soup/stew from the
kanjadaa
salt to taste
kamasu Japan Saury pike
kamasu
Gambia. See also superkanja
kan lan China Kanari fruit
kan lan
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kanten
(2:1)
kara-age Japan Dusted with flour and deep-
kara-age
mixed with 1 part sugar then all processed to Northern Pakistan for one-dish cooking.
a powder and formed into balls, pyramids or Used to serve food in Balti restaurants. Also
cubes called kadhai, kurhai
kao 1. China Roast 2. Thailand Rice Karamel Germany Caramel
kao Karamel
greens
kaong Philippines Palm nut
kaong
with a sweetish flavour and with less acid karaw West Africa A type of couscous made
karaw
boneless lamb, sautéed in oil with sliced rissoles 2. Netherlands A spiced rolled meat
onions and then simmered with paprika, ready for roasting
seasoning and a little water until nearly Kardamome Germany Cardamom
Kardamome
Netherlands
onions, simmered until all cooked, covered Cardamom-flavoured biscuits
with blanched spinach leaves and served kardi South Asia A spicy yoghurt-based sauce
kardi
kari
kappamaki Japan A maki-sushi made in the
kappamaki
normal way with a centre filling of batons of Karelian hotpot See karjalanpaisti
Karelian hotpot
cooked in water with marrow bones, pork chopped hard-boiled eggs and butter
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karvaviza
karella South Asia Bitter gourd with grated potatoes, squeezed dry in a
karella
stew thickened with ground peanuts. See cinnamon and sugar. Served immediately
also kare kare with sour cream.
kari patty South Asia Curry leaves kartofelnyi salat Russia Potato salad,
kari patty kartofelnyi salat
temptation, but using buckling instead of pancakes made from grated raw potato fried
anchovies or matjes herring in a flour and egg batter served very hot with
karnemelk Netherlands Buttermilk
karnemelk
cold apple purée as accompaniment
Kartoffelsalat Germany Potato salad
Kartoffelsalat
minutes
Karpfen Germany Carp
Karpfen
Kartano Finland A cows’ milk cheese similar and cheese baked in milk
Kartano
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blood, seasoned, flavoured with allspice, kashruth Orthodox Jewish dietary laws and a
kashruth
caraway and oregano, packed in casings, description of the state of a food being
linked, dried and smoked kosher. Also called kashrut
karvaviza drug vid Bulgaria A karvaviza kashubha Philippines Saffron
karvaviza drug vid kashubha
which is boiled rather than air-dried kas kas Malaysia Poppy seeds
kas kas
brown. Served with a sprinkling of chopped mildly smoked with the smoke from juniper
fried onions. berries. Eaten raw, fried or roasted. Served
Käsestangen Germany Cheese straws
Käsestangen
cold in thin slices as a hors d’oeuvre or hot
with creamed potatoes or noodles and pease
Käseteller Germany Cheese plate
Käseteller
pudding.
Käsetorte Germany Cheesecake
Käsetorte
pork sausage mix containing an additional puréed chestnuts and whipped cream
15 to 35% diced Gruyère, Emmental or kastanier Denmark Chestnut
kastanier
similar cheese
kastaniesovs Denmark A chestnut sauce
kastaniesovs
snack made from dry-roasted peanuts mixed batter made from besan and yoghurt (8:3)
with caramelized sugar, grated coconut and mixed and blended with ground cardamom
flavoured with cinnamon or ground and coriander seeds and cloves, saffron,
cardamom chilli powder, black pepper and minced
chives and allowed to stand for an hour
kashia keihi Japan Cassia
kashia keihi
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kebab
aubergines, sweet green peppers, tomatoes katsura-muki Japan A long very thin sheet of
katsura-muki
and okra simmered in oil with garlic and mooli or carrot cut from a cylinder of the
chopped parsley vegetable in one continuous motion. The
katch South Asia Lamb sheet is as wide as the cylinder is long and
katch
and may be eaten cold or used to flavour gluten dough added to braised dishes
stews and soups. kaviaarib Finland Caviar
kaviaarib
for 10 minutes with salt and lemon juice, laid kaviár Hungary Caviar
kaviár
kayla Plantain
kayla
dried Pacific bonito (skipjack tuna) flesh sliced food especially meat and vegetables
used to make bonito flakes impaled on a skewer or brochette and
katsuodashi Japan A liquid concentrate of
katsuodashi
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kebabchés
basted whilst cooking. Usually served on or kefir grains A dried agglomeration of lactic
kefir grains
off the skewer with rice and salad. Also called Streptococci, Leuconostocs, yeasts and
kebob, shashlik dried milk, broken into small pieces, To use,
kebabchés Bulgaria Meatballs
kebabchés
aromatic soya sauce used as a seasoning kefteji North Africa Fried meatballs usually of
kefteji
and condiment and for satay. Also called mutton or offal flavoured with coriander and
ketjap sauce, kecap bentang manis, sweet cumin. Often served in a rich pepper sauce
soya sauce with an egg. Also called kefta
kecipir Indonesia Goa bean keftethakia Greece Keftedakia
kecipir keftethakia
grated ginger, bay leaf, garlic and thyme. It is kelapa muda Indonesia A young coconut
kelapa muda
usually slow-cooked in a sealed pot which is about 10 months old. It has a soft gelatinous
shaken from time to time to prevent sticking. sweet flesh which is easily scraped from the
keem Korea Nori
keem
meat fried in oil and simmered with tomato coconut. See also kelapa muda
purée and water kelapa tua santan Malaysia Coconut milk
kelapa tua santan
scalded-curd ewes’ or ewes’ and goats’ milk Ghana made from sliced plantains
cheese similar to Parmesan and made in a marinated in a spice mixture of grated ginger,
cylindrical shape with a rounded top. Also cayenne peppers and salt in water then
called Kefalotyri deep-fried. Other spices may be added to
Kefalotyri See Kefalotiri
Kefalotyri
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kesong puti
kemangi Indonesia, Malaysia A mild basil kepro knedlo zelo Czech Republic A
kemangi kepro knedlo zelo
native to Indonesia and Malaysia traditional Czech dish of roast pork with
kembang kol Indonesia Cauliflower
kembang kol
kempferia galangal Long thin roots of a keran ka achar South Asia Pickled venison
kempferia galangal keran ka achar
dried and sliced for use in East Asian dishes. kerapu lodi Indonesia Garoupa, the fish
kerapu lodi
lesser ginger
kerma Finland Cream
kerma
keneffa North Africa Warqa pastry from insect, Coccus ilicis, which lives on the
keneffa
Morocco layered with sugar, cinnamon and kermes oak. Referred to by Chaucer as
almonds grains of Portugal.
keng Thailand Indicates liquid in a dish. See kernel The edible, usually central, part of a
keng kernel
mixed to a dough with water and allowed to cheese with 60% butterfat. Initially rindless,
ferment for 2 to 3 days. After kneading, half it can be ripened for 30 days in a cool damp
the dough is boiled with an equal quantity of atmosphere to give a rich full flavour and an
water for ten minutes and all combined with orange-brown rind.
the uncooked dough, divided and wrapped kern milk Scotland The Scottish term for
kern milk
cassava chips
sausage containing lean pork and pork fat
kesäkeitto Finland Summer vegetable soup
kesäkeitto
pigs traditionally fattened on acorns, beans pudding thickened with rice flour and
and clover. The ham is dry-salted and flavoured with liquidized almonds or almond
smoked over apple and hickory wood and essence and chopped almonds and topped
matured for up to a year. The name refers to with chopped pistachio nuts and desiccated
the method of curing. coconut. Served chilled.
Kenya coffee A sharp, aromatic coffee from
Kenya coffee
puti
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kesra
kesra North Africa A type of Arab bread made kha Thailand Greater galangal
kesra kha
with strong flour containing about 10% khabli palau Central Asia An elaborate lamb
khabli palau
cornmeal in the usual way using a pilaff from Afghanistan made with browned
sourdough starter equal to approximately almond slices and a julienne of carrots and
one third of the previous batch. Also called raisins, and flavoured with garam masala,
kisra, khobz ground cardamom and ground coriander.
kesram South Asia Saffron
kesram
flavoured with caraway seeds almonds and put on top of the half-cooked
keta Russia Siberian salmon
keta
rice before being finished in the oven or on
keta caviar 1. Ikura 2. Ketovaia
keta caviar
top of the stove.
khachapuri Southwest Asia A Georgian
khachapuri
dessert with desiccated coconut and a yeasted flour and water dough incorporating
brown sugar syrup melted butter (25% of flour). It is kneaded
ketchup A commercially produced sauce sold
ketchup
and allowed to rise, rolled out and cut into
in bottles to be used cold as a condiment. squares. Grated Haloumi cheese mixed with
Usually of one particular flavour, e.g. tomato, egg is piled in the middle of each square,
mushroom, etc. See also Pontac ketchup. and the corners pulled into the centre. The
Also called catsup, catchup (NOTE: The name breads are egg-washed and the filling
is derived from the Indonesian word for sprinkled with chopped herbs, then the
sauce, ‘kecap’) breads baked at 190°C for 25 minutes or
until the cheese is browned.
ketela pohon Indonesia Cassava
ketela pohon
more salty then true caviar and has a kha kho Vietnam Shallots
kha kho
different flavour. Also called red caviar, keta khal Nepal A stone mortar used for grinding
khal
seeds
kha-min Thailand Turmeric
kha-min
meat)
khamir South Asia A natural yeast used for
khamir
food
key lime pie A blind baked pastry or Graham
key lime pie
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khtim slek
chopped banana heart and flower and khli’ North Africa Marinated and dried strips
khli’
covered with a creamy coconut milk sauce of meat which are then cooked and
flavoured with chillies and peanuts and preserved in fat
containing chopped fish, meat or poultry. khnehey Cambodia Ginger
khnehey
Often served for breakfast. khoa South Asia Milk dehydrated by stirring
khoa
whole instead of ground spices. The meat is khobz North Africa Bread
khobz
simmered first with yoghurt and cinnamon khobz bishemar North Africa 1. A savoury
khobz bishemar
until dry, then with a water extract of garlic turnover or similar made from pastry
until dry, then fried in butter until cooked and wrapped around a filling or from a stuffed
crusty. It is then mixed with the previously pitta-type bread 2. Bread dough made into
soaked spices and herbs and their parcels filled with a mixture of beef suet, red
marinating liquor: typically chilli peppers, chilli peppers, and fresh parsley, all finely
fennel, cinnamon, cloves, cumin, bay leaves, chopped with ground cumin and paprika.
peppercorns marinated in lime juice, nigella Allowed to prove then docked and fried in
and cardamom seeds, plus a little asafoetida butter until crisp and golden. Served hot.
and ground ginger. All is then cooked in
kholodny sup-salat A cold soup made from
kholodny sup-salat
aromatic grass, khas khas khoresh Central Asia An Iranian dish which
khoresh
mixture of spices, nuts and raisins. The over a low heat until it becomes a thick paste
origin of kedgeree. Also called kichardi, which is pressed into cakes. It is used for
kitcheri, khichri making sweetmeats and Indian cakes and to
khichri South Asia Khichhari
khichri
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khubz
but not knocked back. term for a food delicacy or fancy dish
khubz-tanou Middle East A very thin bread
khubz-tanou
a low heat until it becomes a thick paste filters out breakdown products of
which is pressed into cakes. See also khoya metabolism from the blood and delivers
them in water solution to the bladder. The
khvorost Russia Deep-fried biscuits made
khvorost
pine nuts. Served with lettuce and raw onion. a ring containing beef, pork, garlic,
Also called kibbeh nayeh seasoning and spices
kibbeh tarablousieh Middle East Minced
kibbeh tarablousieh
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kinugoshi tofu
kiku Japan Chrysanthemum flowers and a little sugar, soya sauce and vinegar and
kiku
leaves used as a garnish. Also called kikuna storing in a closed jar in the refrigerator for at
kikuna Japan Kiku
kikuna
least 24 hours. Also called Korean pickled
kikurage Japan Cloud ear fungus
kikurage
cabbage
kimini Japan A dish of braised shrimps. See
kimini
pieces, onion, tomatoes and bay leaves king, à la England, France Served in a rich
king, à la
dressed with lemon and grilled over charcoal cream sauce with mushrooms and green
kilkis Scandinavia Norwegian anchovies,
kilkis
sweet peppers
preserved in brine. See also anchois de king crab A large light-brown crab,
king crab
chopped in convenient pieces and a piece of King George whiting Australia A fish,
King George whiting
bacon of about the same weight simmered in Sillaginodes punctatus, which is found only
water for 2 to 3 hours. When the meat is in Australian waters, mainly in South
cooked it is removed and finely chopped Australia, and is considered one of the finest
cabbage or kale, equal in weight to the fish for eating. It can grow to 70 cm in length
rabbit, is added and cooked a further 15 and up to 4 kg in weight. The body is light to
minutes. Some of the meat is diced and dark brown, the underside is silver below
returned to the soup, which is served with and there is a row of small dark spots along
oatcakes; the rest is served separately as a the sides. Also called spotted whiting
main course. king mandarin An important mandarin, Citrus
king mandarin
kJ
kinmedai Japan A commonly used type of red
kinmedai
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kip
from the belly side, lightly brined and then round fish in which a cut is made along the
cold-smoked top of the fish to expose the main bones and
viscera which are removed leaving the two
kipper, to To preserve fish by salting then
kipper, to
with kipper flesh without bones or skin, Ethiopia, possibly warmed slightly in a frying
probably mixed with suet and breadcrumbs pan, seasoned with chopped onion, lemon
kippesoep Netherlands Chicken broth
kippesoep
salad vegetables.
mooli. Added to soups and stews. kitha neem South Asia Curry leaf
kitha neem
kirkeen Ireland Carpet shell clam kitsune-udon Japan Udon noodles cooked
kirkeen kitsune-udon
Kirschenkaltschale
Kirschenkaltschale
Germany Morello
cherries and the cracked kernels cooked in reddish-yellow warty skin enclosing a sweet
sugar syrup, strained, mixed with white wine green watery and rather insipid flesh and
and served cold, garnished with whole pitted large cucumber-like seeds. Eaten like
cherries passion fruit. Grown in Africa and New
Zealand. Also called horned melon
Kirschwasser Germany Kirsch, the liqueur
Kirschwasser
derma
kjøtt Norway Meat
kjøtt
also kesra
kjøttedeig Norway Minced meat
kjøttedeig
way as redcurrant jelly in savoury sauces. kjøttsuppe Norway Meat broth, bouillon
kjøttsuppe
simmered with herbs, separated and mixed and dried vine fruits
with half cooked rice, fried chopped onions, klaicha Middle East A sweet pastry from Iraq
klaicha
paprika, a little vinegar and sufficient of the made with water instead of eggs and filled
cooking liquor to be absorbed by the rice and with pitted dates sweated in butter. They can
all baked in the oven until the rice is cooked be in the form of balls pressed into a
kisu Japan A small white fish
kisu
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knock back, to
klarbär Sweden Sour cherry (amarelle) of lean pork, beef, pork fat and saltpetre,
klarbär
knedlach
Kleist Germany Brill
Kleist
Knaost Pultost
Knaost
spread out on stones and rocks to dry. Also knedlíky Czech Republic Huge soft
knedlíky
formed into a continuous spiral like a with semolina or mashed potatoes and flour,
Cumberland sausage mixed with chopped parsley, chopped leek
Kloepfer Switzerland Klöpfer
Kloepfer
Basle made of beef, pork, bacon and pork knickerbocker glory Alternate layers of jelly,
knickerbocker glory
rind, seasoned and lightly spiced, packed in fruit, ice cream and whipped cream
medium or narrow hog casings, tied into 10 assembled in a tall sundae glass
cm lengths and lightly smoked. Also called
Kniestück Germany Knuckle of veal
Kniestück
Kloepfer
knife A thin steel blade, one edge of which is
knife
Knackwurst Germany A short fat variety of dough which has risen once in order to
Knackwurst
Frankfurter made from a seasoned mixture eliminate large gas bubbles and help further
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knock down, to
develop the gluten. This is done prior to koek Netherlands 1. Cake 2. Biscuit (NOTE:
koek
shaping the dough. Also called knock down, The plural is koekjes.)
to koeksister South Africa A twisted or plaited
koeksister
Knackwurst made with smoked beef and herbs, bound with egg and formed into balls,
pork sometimes over sweet-sour plums or a paste
Knödel Austria, Germany Dumpling
Knödel
of dried apricots and herbs. May be braised,
knödel alla tirolese in brodo Italy Bread and
knödel alla tirolese in brodo
curried or grilled on skewers. See also nargisi
kofte See kofta
kofte
boiled for a considerable time. They do not koki Central Africa A bean paste similar to
koki
keep. moyin-moyin
kød Denmark Meat
kød
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konnyaku
for sale as a chiffonade to make cooking to soften and then scored with a knife to
easier. Also called mfumbwa release the flavour and may be used twice or
kokoska u unaku od slacice Balkans A
kokoska u unaku od slacice
more before before all the flavour is
Croatian speciality of roast chicken coated extracted. See also oboru kombu, tororo
with a thick sauce made from seasoned kombu, shiraita kombu. Also called sea kelp,
chicken stock and vinegar thickened with tangle kelp
egg yolks and soured cream. Served with kome Japan Uncooked rice
kome
sugar syrup
indica, of the same family as the Konfitüre Germany Jam
Konfitüre
mangosteen. The flesh is dried and used as kong syin tsai China Swamp cabbage
kong syin tsai
called cocum
koláce Czech Republic A fruit-filled bun
koláce
thickened with a liaison of cream and eggs
Königsberger Klopse Germany Meatballs
Königsberger Klopse
sausage’.)
Poznań and Lublin
konijn Netherlands Rabbit
konijn
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konoshiro
used to to form translucent gelatinous bricks hours then packed in ox casings, made into
(see black bean curd) but the dry powder is long links and air-dried for 3 months
used as a low-calorie substitute for gelling kopvoorn Netherlands Chub, the fish
kopvoorn
etc. In the brick form it is used like bean Korbkäse Germany A soft acid-curdled cows’
Korbkäse
curd. It may be sliced thinly for use as a milk cheese with a smooth texture and thin
vegetarian sashimi. See also ito-konnyaku, rind weighing to 125 g
shirataki noodles
Korean cabbage Chinese leaves
Korean cabbage
which are used in sushi. See also kohada cabbage (usually Chinese leaves) or other
konservirovannye tomati po-bakinski
konservirovannye tomati po-bakinski
formed into small balls. See also akara garlic, then simmered with pulses and/or
koosmali South Asia A side dish made with
koosmali
vegetables plus flavourings, typically chillies,
grated raw carrots and fried black mustard pepper, cumin and coriander. The standard
seeds korma has yellow split peas. The name after
kop Denmark Cup
kop
korma indicates the vegetable used, e.g.
korma shulgun ‘turnip korma’.
Kopanisti Greece A semi-hard creamy strong-
Kopanisti
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Krabbe
Egyptian version of the Indian khichhari. using layers of buttered filo pastry as the
kosher salt United States Sea salt
kosher salt
spice
kosie West Africa A snack food from northern köttbullar Sweden Minced beef meatballs
kosie köttbullar
Ghana made from mashed cooked beans fried and served with creamed potatoes and
blended with half their volume of finely sliced cranberry sauce
onion, processed with a little chilli, eggs (4 köttfärs Sweden 1. Minced meat 2. Meat loaf
köttfärs
per kg of cooked beans), plus salt and water koud Netherlands Cold
koud
koulibiac Coulibiac
koulibiac
starch extracted from the Ethiopian kourabi Sweden A sweet biscuit served with
kourabi
stem and the swelling at the base of the biscuit flavoured with almond and aniseed
plant, it is then fermented in pits lined with
kovo South Africa A large-leaved vegetable
kovo
resistant.
curd
kotelet Denmark, Netherlands Cutlet, chop
kotelet
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krabbesalat
celery and dill with a mustard dressing well-seasoned liver sausage flavoured with
krabbetjes Netherlands Pork spareribs
krabbetjes
krakowska but containing visible chunks of A national dish of pigs’ knuckles with
lean meat cabbage and pea soup
Krautwürstel Austria Cabbage rolls stuffed
Krautwürstel
Pretzels
krebs Denmark Crayfish
krebs
seasoned chopped lean beef, lean pork and Krebstieren Germany Crustaceans
Krebstieren
sausage made from diced pork and bacon resembling Tilsit, but not flavoured with
(6:1), kneaded with sodium nitrate, garlic caraway seeds
krem Norway 1. Whipped cream 2. Custard
krem
fritters served on Shrove Tuesday (Mardi beef served with horseradish sauce 2.
Gras) Austria, Italy Pork, boiled in vinegar and wine
krapivnyi shchi Russia A soup made from
krapivnyi shchi
and served with horseradish and potatoes
krenten Netherlands Currants, from dried
krenten
Kräuterkäse Switzerland Sapsago cheese crisp pancake flavoured with dried prawns.
Kräuterkäse
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kugelis
mixture of dried fruits, apples and chicken flavoured with various spices
giblets kseksu bidawi North Africa Couscous with
kseksu bidawi
vinegar
kruisbes Netherlands Gooseberry
kruisbes
couscousière in which the couscous is
steamed. See also gdra
krumpli Hungary 1. Potato 2. A stew of mainly
krumpli
turmeric root
Küchenragout Germany A rich stew of
Küchenragout
to hot commercial and very aromatic curry chicken, sweetbreads, veal meatballs,
paste coloured red. A typical formulation clams, asparagus and peas
kudamono Japan Fruit. It may be served at
kudamono
flavoured with fish, dried and deep-fried potatoes, salted and drained for 10 minutes,
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ku gua
dried, combined with a little flour, baking baked at 200°C for 15 minutes then at
powder, bacon fat, egg, grated onion, 180°C until cooked.
caraway seed and pepper, placed in a baking kulikuli West Africa A type of biscuit made
kulikuli
dish, dotted with butter and baked at 180°C from freshly ground peanuts from which
for 35 minutes then at 200°C until browned. most of the oil is extracted by kneading and
Served with fried onions. squeezing with a little warm water. The paste
ku gua China Bitter melon is mixed with water, salted, shaped into
ku gua
koumiss
like a Spanish omelette with discrete pieces
kumler Norway Potato dumplings
kumler
with corn flour, mixed with chopped almonds kunde East Africa A Kenyan dish of cooked
kunde
maize porridge.
cake made with flour, milk, sugar and butter kung haeng Thailand Dried shrimp
kung haeng
(11:5:4:2) mixed with eggs and egg yolks to kung yue China A small fish similar to an
kung yue
make a firm well-kneaded dough. After anchovy prepared like ikan bilis
allowing a thin batter made with some of the
kunyit Indonesia, Malaysia Turmeric
kunyit
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kyuri
Kürbis Germany 1. Squash 2. Pumpkin 3. bread is dried and powdered, steeped for 8
Kürbis
to marrons glacés
kwabaal Netherlands Eel pout, the fish
kwabaal
pie filled with four thin unsweetened cubed liver coated with cumin, paprika and
pancakes interspersed with three separate salt and wrapped in a sheep’s caul before
layers: the first, chicken in a cream sauce, grilling
kwali Malaysia A Chinese-style wok used by
kwali
using a shortcrust pastry and a creamy filling tubers. See also bâton de manioc
of hard-boiled eggs, cooked rice and kwanta East Africa The Ethiopian name for
kwanta
chopped roast chicken meat preserved beef made by rubbing strips with
kuro goma Japan Black sesame seeds
kuro goma
made from the roots of a vine related to either single dishes or a complete meal
kypsäksi paiste Finland Well done. Used of
kypsäksi paiste
for fried foods. Also called kudzu milk similar to koumiss made in wooden
kvæder Denmark Quince vessels which become impregnated with the
kvæder
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LMNOPQR
la China Hot and peppery Lachs Germany Salmon
la Lachs
meat and onions with herbs and other salad Lachsschinken Germany The main muscle of
Lachsschinken
soup from Tunisia based on chickpeas with containing chopped nuts and candied peel.
garlic and sweated onion, carrots and celery, Also called Leckerli
finished with lemon juice and chopped lacón con grelos Spain Boiled cured
lacón con grelos
milk cap
the solids remaining when goats’ milk lactase The enzyme that converts lactose into
lactase
and chopped salt herrings are added. treated with species of Lactobacillus to give it
labu air Malaysia Bottle gourd
labu air
squash confectionery
labu siam Indonesia Choko
labu siam
continental cheeses
lace, to To add alcohol, condiments or spices
lace, to
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laham ajeen
Lactobacillus plantarum One of the bacteria and nuts, the whole covered with white icing
included in starter cultures for the (NOTE: This cake is supposed to have
fermentation of cucumbers and olives originated in the Lady Baltimore Tearoom in
Lactobacillus sanfrancisco Bacteria used Charleston, South Carolina, towards the end
for the leavening of sour dough bread of the 19th century. The husband of the
Lactobacillus spp. Bacteria used for the original Lady Baltimore was an Irishman who
production of lactic acid in cheese and other inherited the state of Maryland in 1632.)
milk products and in sauerkraut production lady finger United States Sponge finger
lady finger
Lactococcus lactis A bacteria which can lady fingers See langues de chat
lady fingers
animal flesh, fish, poultry or eggs but will eat lagôsta Portugal Spiny lobster
lagôsta
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lahana dolmasi
lahana dolmasi Turkey Blanched cabbage laksa 1. Indonesia, Malaysia A stew of fish,
lahana dolmasi laksa
deep-fried as usual.
lait France Milk
lait
powder
lal sarsu South Asia Brown mustard seed
lal sarsu
lait en poudre France Dried or powdered milk lamballe, crème France Crème Saint Germain
lait en poudre lamballe, crème
flesh up to 1.5 kg in weight. It is also farmed. panéed with a mixture of breadcrumbs and
Usually eaten baked or fried. finely chopped ham, grilled or fried,
lake herring A freshwater fish of the genus
lake herring
poached or fried. Also called cisco the US are prime, choice, good, utility and
Lakeland A variety of limequat
Lakeland
trout, Salvelinus namaycush, light green to lamb are basil, chervil, cumin, dill, lemon
near black with oily pink flesh weighing on balm, lovage, marjoram, mint, parsley,
average 2 kg. Caught all the year round in rosemary, savory and thyme
North American lakes and rivers. Cook as lambie Caribbean Tenderized conch flesh
lambie
Coregonus clupeaformis, of the trout and pieces and simmered until tender, drained
salmon family with a light-brown back and and cooled and served as a salad with
white, medium oily, delicate flesh which chopped shallots, sliced peeled cucumber
cooks in flakes like cod. Found in North and sweet pepper, lime juice, chopped
American lakes. Cook as trout. parsley and finely chopped chilli pepper
lakka Finland Cloudberry
lakka
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landlady’s loaf
the internal abdominal fat of a lamb. lampern A fish resembling a small lamprey.
lampern
American cress
lammstek Sweden Roast lamb
lammstek
banana leaves
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Landmettwurst
containing chopped nuts, dried fruit and greater galangal, rather like ginger
Laotian caviar Som khay
Laotian caviar
Langermannia gigantea Giant puffball and not in paddy fields. It is soaked before
langka Philippines Jackfruit
langka
large prawn
lap cheong China The standard pork sausage
lap cheong
curd cows’ milk cheese with a tangy flavour soften before use. Also called la chang, lop
and shaped like a squat cylinder (300 g). cheeng
The salted curd is ripened for 2 to 3 months. lapereau France Young rabbit
lapereau
langsat A round or oval fruit of a tree, Lansium lapin à l’aigre doux Belgium Jointed rabbit
langsat lapin à l’aigre doux
domesticum, from Malaysia which is about 4 marinated for 24 hours in white wine and
cm diameter and grows in clusters. The flesh vinegar with sliced onion and herbs, dried
is white, juicy and fragrant, contains one or off, browned in butter and stewed with demi-
two large inedible seeds and is enclosed in a glace sauce, stock and a little of the
tough brown mottled skin. Eaten raw. marinade until tender, reserved and mixed
Langskaill Scotland A cows’ milk cheese from
Langskaill
galangal
Languas officinarum Botanical name Lesser marinated, dried, browned in butter then
galangal simmered in equal parts of water and the
langue France Tongue
langue
strained marinade with destoned prunes
languedocienne, à la France In the
languedocienne, à la
plumped in water and white wine until
Languedoc style, i.e. with a garnish of tender. Served with the cooking liquor
aubergine, mushrooms, tomatoes and thickened with redcurrant jelly.
lapjes Netherlands Small slices of meat
lapjes
parsley
lap ngup China Pressed duck
lap ngup
potatoes
Lapskaus Germany Lobscouse. See also
Lapskaus
Langsat
lansur Africa A leaf vegetable from Nigeria
lansur
lobscouse made with corned beef
lapskous Netherlands Lobscouse
lapskous
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lath
lap xuong Vietnam Chinese sausage lap 1.2 m long and with rather coarse tasteless
lap xuong
fat, which is white, soft and has a distinctive extinction. Eaten as a delicacy in France and
flavour. The best lard comes from leaf fat, the Italy, but will soon be protected.
larm yum China Chinese olive seeds
larm yum
bacon through the lean flesh of game birds, comes in a strip, rectangle or square about 1
poultry and other meat to keep it succulent to 2 mm thick. Poached in salted water
during roasting, using a needle with a large before incorporation in a made-up dish. Also
eye called lazagne (NOTE: The plural is lasagne.)
larder France To lard meat lasagna verde England, Italy Lasagna made
larder lasagna verde
Parmesan cheese
lardo affumicato Italy Bacon
lardo affumicato
larding lean meat, or similar strips of bacon Cooked lasagna layered with cooked cheese
used for flavouring or after cooking as a and Bolognaise sauces, topped with a final
component of a salad layer of cheese sauce and gratinated.
lardoncini Italy Fried cubes or strips of salt
lardoncini
square tins with rounded corners and the lassan South Asia Garlic
lassan
butter.
mineral water (1 part yoghurt to 1 to 2 parts
large calorie See kilocalorie
large calorie
America and weighing up to 10 kg lat chu jeung China Chilli bean paste
lat chu jeung
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latholemono
latholemono Greece An olive oil and lemon Laums France A cows’ milk cheese from
latholemono Laums
juice (3:1) salad dressing with chopped Burgundy made in a brick shape and often
marjoram and parsley, seasoning and soaked in coffee
possibly a little sugar laung South Asia Cloves
laung
Lathyrus sativus Botanical name Lath laurel The only edible member of the laurel
laurel
Used on desserts and snack foods. laurier France Bay, Laurus nobilis, but also
laurier
chilli paste lauro Italy Bay, Laurus nobilis, but also used of
lauro
to taste and possibly flavoured with lemon lavender The bitter leaves of lavender,
lavender
zest and cinnamon. Served chilled. Lavandula angustifolia, are used in southern
latte di pesce Italy Soft fish roe
latte di pesce
European cooking
latteria Italy 1. Dairy 2. Dairy farm 3. The laver 1. A red-tinged edible seaweed,
latteria laver
name generally used for cheeses from the Porphyra umbilicalis (P. purpurea), found
Friule region round the coasts of South Wales and Ireland,
latterino Italy Smelt, the fish
latterino
in which thin strips of pastry are laid in a tender when it resembles spinach purée.
Also called sloke, slugane, stoke, stake,
crisscross pattern over the top so that the
filling is seen in the openings slouk, slokum 2. France To wash
laver bread Wales Cooked laver mixed with
laver bread
lakes
strong smell and pungent taste. Also called laver sauce Wales Laver bread heated and
laver sauce
and lobster.
lawalu, i’a Fish baked in taro leaves. See also
lawalu, i’a
onion, scrambled eggs, seasoning and from Afghanistan baked on the side of a
nutmeg, moistened with water if necessary tandoori oven and prepared in the same way
and cooked in the usual way (NOTE: Literally as the Iranian nane lavash
‘tree frogs’.) lax Iceland, Sweden Salmon
lax
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lechón sarsa
salmon and raw sliced potatoes alternated in Leberkäse Germany A pre-cooked meat loaf
Leberkäse
a greased oven-proof dish starting and from Bavaria made from a mixture of finely
finishing with potato, covered in an egg minced liver and sausage meat. Usually
custard mix to leave the potatoes showing sliced and grilled or fried.
and baked in a moderate oven for about 1 Leberklösse Germany Liver dumplings
Leberklösse
hour. Also called salmon pie leberknodel Italy The northern Italian version
leberknodel
several tins then assembled together when dumplings made with a processed and
cold and the layers sandwiched with various seasoned mixture of beef liver, onions,
fillings. The top layer is decorated. An chopped parsley and soaked bread brought
example of a layer cake is Black Forest together with a little flour and egg, formed
gateau. Also called sandwich cake into small balls and simmered in beef stock
lazagne Italy Lasagna
lazagne
of the abdominal cavity of a pig flour, eggs, liver and spinach. See also
Spätzle
leaf gelatine Rectangular shapes of purified
leaf gelatine
leaf fat
made from boiled pig meat, pig’s liver, salted
leaf tube A piping-bag nozzle with a V-shaped
leaf tube
leavened bread
lechecillas Spain Sweetbreads
lechecillas
Lebanon bologno United States A hardwood- lechoncillo Spain Small suckling pig
Lebanon bologno lechoncillo
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lechuga
lechuga Spain Lettuce leek soup Basic soup with leeks, garnished
lechuga leek soup
Leckerli
Leckerli
containing chopped nuts and candied peel. for chump chops of lamb and generally used
See also Läckerli for slices cut from the top end of a leg of
le colombo Caribbean A meat or fish and
le colombo
lamb
leg of beef England The lower part of the hind
leg of beef
populations differently depending on their which resembles a leg of mutton from just
blood type. They are inactivated by boiling at above the shank of the foreleg, below the
100°C for at least ten minutes. It has been chuck and in front of the brisket. Used for
reported that the lower boiling point of water braising and stewing.
at high altitude can prevent inactivation. Also leg of pork A prime roasting joint being the
leg of pork
called haemagglutinins hind leg cut from the carcass at the coccyx
Lecythis sabucajo Botanical name Paradise and pelvis. Often cut into two joints the fillet
nut and knuckle.
Lederzucker Germany Marshmallow
Lederzucker
ledvinková polévka Czech Republic Kidney rear leg cut from the carcass at the coccyx
ledvinková polévka
soup made from sliced onions and potatoes and pelvis. Can be roasted whole but is more
sweated in lard, flour added to make a roux often divided into knuckle, thick flank,
and all simmered with white stock, paprika, cushion and under cushion.
caraway seeds and garlic, sieved and legumbres Spain Vegetables
legumbres
garnished with sliced and sautéed calves’ legumbres secas Spain Pulses
legumbres secas
kidneys
legume The general name for plants whose
legume
Lee cake
Lee cake United States A white sponge cake seeds are enclosed in two-sided pods
flavoured with citrus juice and zest attached along one join. Sometimes the
leek A mild-tasting member of the onion
leek
sweated in butter without colour, white stock, légumes, crème de France Vegetable soup
légumes, crème de
a bouquet garni and paysanne-cut potatoes with added cream, milk or thin béchamel
added, seasoned and simmered until all sauce
cooked
légumes, purée de France Vegetable soup
légumes, purée de
filling consists of a layer of chopped leeks usually puréed and possibly creamed
covered with bacon rashers and a little water
légumes secs France Pulses
légumes secs
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lemon mint
hard cheese made from pasteurized cows’ Melissa officinalis, with lemon-scented oval
milk and coloured orange-red with annatto. leaves used as flavouring herb with fish,
Also called Red Leicester poultry and ham. Also used in fruit drinks,
leichte Kraftsuppe Germany Chicken and
leichte Kraftsuppe
a red wax coating. See also Leyden cheese liquor from barley mixed with sugar and
Leinsamenbrot Germany A yeast-raised
Leinsamenbrot
lemon juice, used as a high-calorie drink
lemon basil A variety of basil, Ocimum
lemon basil
sauce
juustoleipä lemon curd The commonest of the smooth
lemon curd
Leipziger Allerlei Germany Diced root fruit curds made from butter and sugar
Leipziger Allerlei
vegetables, green beans and morels all emulsified and thickened with egg yolks and
cooked separately and drained, mixed with flavoured with the juice and zest of lemons
cooked green peas and steamed and sliced lemon dainty England A pudding made from
lemon dainty
asparagus tips, buttered and bound with milk, sugar, egg, flour and butter
crayfish sauce. Served garnished with (12:12:8:3:2) flavoured with lemon juice and
crayfish tails, fleurons and small semolina zest. All the ingredients with the exception of
gnocchi. the egg whites are mixed, the butter being
leitão assado Portugal Roast sucking pig
leitão assado
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lemon myrtle
lemon myrtle Australia The leaves of this lenguado a la vasca Spain Boiled Dover sole
lemon myrtle lenguado a la vasca
tropical tree, Backhousia citriadora, are used with potatoes and mushrooms
either fresh or dried and ground as a lenivyi shchi Russia A soup made with water
lenivyi shchi
flavouring herb. The taste and aroma are or stock, simmered with a large amount of
similar to a mixture of lemon, lime, lemon shredded cabbage and sliced potatoes,
grass and lemon verbena. The essential oil is tomatoes, carrots, turnips, parsnips and
sold separately. celery. It is flavoured with an onion and bay
lemon pudding United Kingdom A pudding
lemon pudding
lemon sole A North Atlantic dextral flat-fish, lenrimmad lax Sweden Home-salted salmon
lemon sole lenrimmad lax
Microstomus kitt, similar to plaice with a prepared as gravlax but with twice as much
brownish-yellow upper skin covered with salt as sugar. Cut in very thin slices and
spots and with a faint lemon scent when served with potatoes mashed with chopped
freshly caught. It has a very small head and parsley and dill.
can grow to 60 cm long. The flesh is white Lens culinaris Botanical name Lentil
and lean but not considered as fine as Dover Lens esculenta Botanical name Lentil
sole. Also called long flounder lentejas Spain Lentils
lentejas
finely grated lemon zest. Also called lentil brö Scotland A lentil soup from the
lentil brö
triphylla, with pointed crinkly leaves which lentilles vertes du Puy France Very tiny
lentilles vertes du Puy
have a sharp lemony fragrance. The green and expensive lentils regarded as a
chopped young leaves can be used to flavour delicacy
desserts, cakes, ice cream and the fresh or
lentils The seeds of the oldest documented
lentils
lenguado Spain 1. Dover sole 2. Dab with red berries which grows wild on arid
lenguado
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levure
Mediterranean hillsides. If cut it exudes the letterato Italy A small tuna fish
letterato
salted and ripened for about 20 days. It is which is occasionally braised or stir-fried. It is
made in small cylinders (500 to 800 g) and an annual low-growing plant, Lactuca sativa,
has a close-textured paste with a hard, varying from a 10 to 30 cm spread, usually
yellow and rough rind. green-leaved but some varieties are red or
Leoni Germany A sausage made from a
Leoni
fruity scent
and-sour sauce and topped with shredded Leuconostoc The name of the genus of
chocolate, almonds and raisins bacteria used for the production of lactic
lepre crostata Italy Spit-roasted hare, baked
lepre crostata
soaked in hot water then cooked en papillote baking powder, sourdough starter, yeast
levain France Leaven, sourdough starter
levain
lesso Italy 1. Boiled 2. Boiled meat, especially levreteau France Young hare
lesso levreteau
boiled beef 왘 also called lessato Levroux France A soft goats’ milk cheese
Levroux
letsprængt oksebryst Denmark Corned beef levure France Yeast, or other leavening agent
letsprængt oksebryst levure
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levure chimique
levure chimique France Baking powder lier France 1. To blend or bring together 2. To
levure chimique lier
pieces, yellows
bouchée or vol-au-vent filled with a mixture
light corn syrup United States Corn syrup
light corn syrup
fish or meat in the Congo river area by sugar about the same crystal size as
wrapping it in banana leaves two or three granulated or caster sugar
lights Lungs of animals used in manufactured
lights
beef extract named after the German in Italy, i.e. with a garnish of stuffed
chemist Leibig who developed it for tomatoes, risotto flavoured with saffron and
production in South America before duchesse potatoes
ligústico Spain Lovage
ligústico
Croquettes
lien ngow China Lotus root lihapiirakka Finland Meat pie or pasty
lien ngow lihapiirakka
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limpet stovies
lihapyörykkä Finland 1. Meat ball 2. and Citrus limetta, the Tunisian sweet
lihapyörykkä
bitterness.
lima Italy, Spain Lime, the citrus fruit limoncello Italy The zest of Amalfi lemons
lima limoncello
diameter, used as a souring agent i.e. with red cabbage, ceps and chestnuts
Limousin tart clafoutis See tarte limousine
Limousin tart clafoutis
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limpin’ susan
layered alternately with sliced potatoes ((3:1) Linköping Sweden A spreading sausage
Linköping
on limpet meat) in a pan, covered with the made from pork and beef and salt-cured
cooking liquor, seasoned, buttered and link sausages Frying or grilling sausages
link sausages
simmered for 1 hour. made in a long chain with one casing and
limpin’ susan United States A dish of rice and
limpin’ susan
whole loomi
linseed oil Cold pressed oil from the seeds of
linseed oil
shortcrust pastry flan filled with a mixture of the flax plant which can be used in food and
mashed potatoes, butter, caster sugar and as a nutritional supplement being rich in
well-beaten eggs (2:1:1:1) flavoured with essential fatty acids (EFAs)
Linsen Germany Lentils
Linsen
e.g. a cake tin, pudding bowl or terrine dish, Linz cake See Linzertorte
Linz cake
with edible matter, e.g. bacon, or non-edible Linzer Delicatesse A small pleasant-tasting
Linzer Delicatesse
enclosed food sticking to the container with a base of almond-flavoured pastry filled
ling A round seawater fish, Molva molva, with
ling
lingonberry Cowberry
lingonberry
with wine, brandy and salt pork factor for many microorganisms. Whether it
linguado Portugal Sole, the fish
linguado
has any function in human metabolism is not
known.
linguado com bananas Portugal Baked fillets
linguado com bananas
21% protein.
lingue di gatto Italy Langue de chat
lingue di gatto
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liver pudding
purée by breaking down the cell walls and pints or 2.1 US pints, or divided into
releasing their contents decilitres (dl) (10 per litre), centilitres (cl)
liquidizer See blender
liquidizer
(100 per litre) or millilitres (ml) (1000 per
liquid measure Volume measure
liquid measure
litre). A teaspoon is 5 ml, a dessertspoon 10
ml, a tablespoon 15 ml and an imperial pint
liquid paraffin See mineral hydrocarbons
liquid paraffin
doubling time of 7.4 hours but after milk, butter, sugar and egg yolks, lightened
subjecting them to cold shock at 4°C the with stiffly beaten egg whites, shaped into
doubling time drops to 2.5 hours, at the small balls and baked until brown on both
same time refrigeration appears to select for sides in the oven. Served coated with plum
more virulent strains. The incubation period jam and sprinkled with cinnamon and sugar.
is up to 4 weeks and the resulting illness can Livarot France A soft cows’ milk cheese from
Livarot
range from a general feeling of malaise to Normandy cast in small discs (500 g) with a
meningitis and septicaemia. It is more likely brownish shiny rind and a strong flavour and
to cause stillbirths and miscarriages, and for smell. It is protected by appellation d’origine
this reason pregnant women are status and the label should contain the
recommended to refrain from the food items words ‘Pays d’Auge’. Contains 51% water,
mentioned unless home cooked. It does not 20% fat and 24% protein.
grow in raw milk farmhouse cheeses due to
livèche France Lovage
livèche
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liver sausage
liver sausage A very common sausage made loaf tin A rectangular tin, of length
liver sausage loaf tin
in many countries from a fine paste of approximately twice, and width equal to, the
cooked liver, sometimes with meat, and with depth, with slightly outward sloping sides to
flavourings and seasonings. Can be sliced or allow for easy removal of whatever is cooked
spread. See also Leberwurst in it
live yoghurt Yoghurt which still contains live
live yoghurt
bacteria and hence can be used to inoculate lo baak gor China A solid steamed savoury
lo baak gor
further batches. It is kept at a low pudding or dumpling made with grated mooli
temperature to slow down bacterial growth. and rice flour, then sliced and fried
livonienne, sauce France A fine julienne of
livonienne, sauce
etc.
lobster butter 1. Lobster shell pounded with
lobster butter
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lon
coral of lobster pounded together with an loin of veal United Kingdom That part of the
loin of veal
equal amount of butter and sieved back between the ribs and leg. May be
lobster mayonnaise Half a cold boiled lobster stuffed, rolled and roasted or cut into chops.
lobster mayonnaise
served in its shell with mayonnaise and salad lök Sweden Onion
lök
cooked lobster meat, sautéed in butter, lok dow China Mung beans
lok dow
on a paprika-flavoured rice
chopped onions sweated in butter, flour
lobster sauce See homard, sauce
lobster sauce
traditionally made by cutting thinly rolled marinated in equal parts of white vinegar and
pasta dough into strips, now usually water for 12 hours, drained, then layered
commercial vermicelli. Also called lokshen with sliced onions and a mixture of sugar,
locro South America An Ecuadorian potato
locro
extracted from carob, used as a thickener or lettuce with well-flavoured green frilly leaves.
gelling agent May be harvested over a long period by
lodger’s loaf Barrel bread picking individual leaves or cutting and
lodger’s loaf
Loin chop
lombo Italy, Portugal Loin (of meat)
lombo
cut through the centre of the backbone to 2. The eye of a loin of pork, cured and
include all the longitudinal muscles plus a packed without further treatment into a close
small portion of the ribs and the abdominal fitting casing. Usually eaten raw.
cavity muscles lon 1. Thailand Various cooked sauces made
lon
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lonac
lonac Balkans A deep earthenware casserole juices, which have been heated to 132°C for
lonac
ham stock with aromatic vegetables, puréed, long pepper A plant Piper longum (India), P.
long pepper
strained, seasoned and finished with cream retrofractum (Indonesia), related to the
or yoghurt and garnished with chopped pepper vine whose berries are harvested
grilled bacon and croûtons (NOTE: Named green and sun dried. Its flavour resembles a
after a particularly nasty London fog whose milder black pepper. It is grown only in India
colour it resembled.) and Indonesia and is used in East Asian
longa Ireland Ling, the fish
longa
chorizo
long xu niu rou China Thin-sliced beef and
long xu niu rou
the cow pea grown extensively in India, rice pressed into a greased square dish,
China and Southeast Asia both for the covered with banana leaf, cooled and cut
mature yellow beans which are harvested into cubes. Served with satay.
lonza Italy The eye of a loin of pork, salted and
lonza
yard long bean, long-podded cow pea, snake Luffa cylindrica, which looks like a cucumber
bean when young and can be used as a vegetable
Longchamp, crème France Crème Saint
Longchamp, crème
to 65 cm in length with usually smooth skins. loomi Middle East, Persian Gulf Dried limes
loomi
They do not require fertilization. If fertilized which have first been boiled in salted water
they produce bitter fruits and it is for this for five minutes then halved and dried in the
reason that they must be grown in the sun or a very cool oven until dark and brittle
absence of insects. with the flesh completely dehydrated. May
longe France Loin (of veal or pork)
longe
long-grain rice Rice which releases little lop cheeng China The standard Chinese pork
long-grain rice lop cheeng
starch when boiled thus remaining in sausage. See also lap cheong
separated grains. See also brown long-grain loquat The fruit of a tree, Eriobotrya japonica,
loquat
rice, white long-grain rice once from Japan but now grown in
Long Island duck United States An
Long Island duck
cream, other liquid dairy products and fruit called Japanese medlar
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Lorbeer Germany Bay, Laurus nobilis, but also lotus flowers The petals of the lotus flower are
Lorbeer lotus flowers
used of several other toxic members of the used as a garnish in Chinese and Thai
laurel family cuisines and the open flower is used to
lorgnettes France 1. Fried onion rings 2.
lorgnettes
contain food
lotus jujube A species of jujube, Zizyphus
lotus jujube
Lorraine
granular starch made from lotus’ roots and
Lorraine soup Scotland A soup made from a
Lorraine soup
347
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love apple
love apple England The original name given luccio del trasimeno arrostito Italy Pike,
love apple luccio del trasimeno arrostito
to the tomato when it was introduced, larded with bacon and anchovies, roasted
probably as a marketing ploy and served with a sharp mayonnaise
luccio marino Italy Barracuda, the fish
luccio marino
such foods to have less than 40 Kcal per 100 luffa See angled loofah, loofah
luffa
contains less fat than normally expected or a sausage flavoured with Parmesan cheese
low-fat substitute for a fatty food. Examples from northern Italy that looks rather like a
are milk, cheese, yoghurt, substitute butter Cumberland sausage. Also called lucanica,
spreads, etc. Guidelines (not law) in the EU luganeghe, luganiga
require foods so labelled to have less than 5 luganeghe Italy Luganega
luganeghe
low-fat milk
low-fat milk United States Milk with no more luk (plural luki) Russia Onion
luk
low mull
low-starch flour
low-starch flour Flour from which most of the luk kra waan Thailand Cardamom
luk kra waan
starch has been removed. Used for diabetics luk mangkak Thailand Hairy basil
luk mangkak
and makes a bread rather like an open foam luk taan Thailand Palm nut
luk taan
or sponge.
lumache Italy Snail-shaped pasta
lumache
lox
lox United States Smoked salmon lumachi 1. Italy Snails 2. Switzerland Snails
lumachi
a bouquet garni until tender, cooled, lumpfish A grey or green seawater fish,
lumpfish
skinned, sliced and arranged decoratively, Cyclopterus lumpus, with a humped back
chilled, dressed with olive oil and lemon juice and knobbly skin, found in the North Atlantic
and garnished with paprika, chopped and Baltic and growing to about 60 cm. The
parsley and lemon wedges male is oily but can be poached. The female
lua Thailand Blanched
lua
luang prabang Laos A round handwoven Also called lump sucker, sea owl, cock paddle
lumpfish roe The eggs of the lumpfish used
lumpfish roe
luau soup United States A cream soup from red. See also imitation caviar
lumpia Southeast Asia A type of spring roll in
lumpia
lucanica
luccio Italy Pike, the fish sugar loaf 3. A semi-refined sugar from
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lyonnaise, sauce
Southeast Asia and China compressed into lute, to 1. To seal the gap between the lid and
lute, to
flat slabs and cut into 15 x 3 x 3 cm fingers. body of a cooking dish with a flour and water
Also called brown slab sugar, rock sugar, paste which bakes hard in the oven. Used for
yellow rock slow cooking casseroles, etc. 2. To place a
lunch England, Sweden A meal taken
lunch
to the UK.
luumu Finland Plum
luumu
with ground beef and salt pork mixed with luumut Finland Plums
luumut
saltpetre, sugar and flour or starch, luvasu Italy A Sicilian name for either pandora
luvasu
normally eaten in the UK except by pets. evergreen tree, Litchi chinensis, now grown
Sometimes eaten as a part of a cooked dish worldwide. The small fruits grow in bunches
in other cuisines. and are about 4 cm long with a central stone,
lunsj Norway Lunch
lunsj
from Poitou
French saucisson de Lyon, made with beef,
lu soy China A mixture of soya sauce with
lu soy
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lyre of beef
lyre of beef Scotland The term used in the contamination by destroying the cells of any
lyre of beef
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MNOPQRS
maafe West Africa 1. Sautéed chicken pieces
maafe
milk
of pasta, often cut into short lengths
maasa West Africa Millet flour and possibly
maasa
macaroni
discolor, grown in the Philippines, Malaysia maccheroni Italy Macaroni, sometimes used
maccheroni
and Sri Lanka. Also called velvet apple as a general description of all types of dried
mabela South Africa A type of sorghum which
mabela
pasta
when ground is made into mabela porridge macco Italy Mashed boiled beans mixed with
macco
Macadamia integrifolia Botanical name mace The lacy covering (aril) that surrounds
mace
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macédoine
macédoine England, France 1. A cut for maddalene Italy Madeleine, a sponge cake
macédoine maddalene
soups, etc.
made from Victoria or Genoese sponge,
machbous Persian Gulf A type of spicy prawn
machbous
baked in it
macis France, Italy, Spain Mace madeline United Kingdom Madeleine
macis madeline
mackerel A round seawater fish, Scomber madère, sauce France Madeira sauce
mackerel madère, sauce
scombrus, up to 55 cm long with blue-black Madras curry powder A fragrant, fairly hot,
Madras curry powder
stripes on its back and off-white, firm, well- ground spice mixture made from deseeded
flavoured oily flesh. Available fresh or and dried red chillies, coriander seeds,
smoked. Cooked whole in fillets or in steaks cumin seeds, mustard seeds, black
and often served with gooseberry sauce. Also peppercorns, curry leaves, all dry-roasted,
called Atlantic mackerel plus dry ginger and turmeric
mackerel shark Porbeagle shark
mackerel shark
i.e. garnished with croûtons, braised button i.e. garnished with or incorporating tomatoes
onions or shallots and button mushrooms. maduixa (plural maduixes) Catalonia
maduixa
Christmas dish of tomatoes stewed with small juicy sour fruit from the tree Gardinia
sweetcorn, hominy, green sweet peppers, schomburgiana, similar to a small star fruit.
celery, lemon juice, and seasoning. Served Used as a souring agent.
as an accompaniment to duck. maduru Sri Lanka Fennel
maduru
peppercorns maafe
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maid of honour
magdalena Spain A popular breakfast food caraway seeds. Strips of sweet red pepper,
magdalena
often dunked in coffee. The traditional recipe diced tomatoes and csipetkes are added at
uses equal weights of eggs in the shell, intervals so that all are cooked at the same
sugar, flour and aniseed-flavoured olive oil. time.
The ingredients are vigorously beaten into magyar halleves Hungary A fish soup made
magyar halleves
the oil to incorporate as much air as possible. from sweated onions sprinkled with flour and
They are then spooned into paper cases with simmered with fish stock, seasoned and
flavourings and baked at 180°C for about 20 flavoured with paprika. Towards the end
minutes. Nowadays egg whites may be blended with sour cream and garnished with
whisked separately before folding them in small pieces of fish roe and csipetkes and all
and baking powder is usually added. cooked out.
Magenbrot Switzerland A bitter-sweet cake
Magenbrot
flavoured with cinnamon (NOTE: Literally mahallebi Turkey A dessert of sweetened milk
mahallebi
called skimmed milk quark from Kenya and Tanzania. See also mandaazi
maggengo Italy Parmesan chesse made
maggengo
between April and November. See also from Kenya often cooked in coconut milk,
Parmigiano Reggiano flavoured with cardamon or cinnamon.
maggiorana Italy Marjoram
maggiorana
necessary for bone and teeth growth and cherry tree, Prunus mahaleb, with a bitter,
repair. Available from all seeds but often rather sour taste used when dried and
taken as a supplement in the form of Epsom ground to flavour breads and pastries in
salts. Turkey and the Middle East
magnesium carbonate See E504
magnesium carbonate
litre capacity
pork, beef and bacon fat (2:1:1) plus
Magnum France A rich creamy cows’ milk
Magnum
seasoning
cheese from Normandy made in the shape
mah tai China Water chestnut
mah tai
breast of duck or goose taken from a force- red wine (NOTE: Literally ‘tipsy pork’.)
maialino Italy Sucking pig
maialino
like a thin goulash from sweated onions and from which ginkgo nuts are obtained
maid of honour England A small puff pastry
maid of honour
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Maidstone biscuit
curd cheese, egg yolks and butter or clotted maison, de la France Made on the premises
maison, de la
cream (5:3:5), with sugar to taste and (NOTE: Literally ‘of the house’.)
flavoured with lemon zest and possibly Maistorte Germany A type of pudding made
Maistorte
Contains 43% water, 25% fat and 24% dehusked maize kernels
protein. maize oil See corn oil
maize oil
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malinovyi sup
makhane ki kheer South Asia A thinnish syrup, raisins, eggs, marjoram and
makhane ki kheer
dessert of makhanas simmered in milk for seasoning. Served with melted butter, boiled
about 30 minutes, sweetened with sugar and potatoes and cranberry sauce.
combined with almond pieces and grated makua Thailand Aubergine
makua
made from cooked rice and molten butter from pig’s head boiled with a minimum of
(5:1) heated gently with various flavourings, water with garlic, carrots, onion, Hamburg
diced or raw vegetables and sometimes parsley, seasoning and spices
chopped or flaked cooked fish and shellfish. maladi Middle East Common orange
maladi
used to flavour curries, soup, salads and underripe apples, rhubarb and some berries.
vinegar. Known in Paris as combava. Also It is not suitable for setting jams. Used as a
called kaffir lime flavouring in soft drinks, dessert mixes and
maksa Finland Liver pie fillings.
maksa
maksalaatikko Finland A liver pudding made malinovyi sup Russia A cold soup from the
maksalaatikko malinovyi sup
with liver, rice, onions, milk, water, golden Baltic region made from the strained juice of
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malka sabat
and flavoured with cinnamon, lemon juice maltose A disaccharide consisting of two
maltose
and lemon zest and slightly thickened with glucose units. The principal sugar in malt.
corn flour Also called malt sugar
malka sabat South Asia Dehusked and split
malka sabat
edible, e.g. abelmusk, Jamaica flower, Malvern apple pudding England Equal
Malvern apple pudding
abutilon, marshmallow, okra, and meloukhia quantities of butter, sugar, eggs and flour
malong Malaysia Eel
malong
malpuri South Asia Puri bread flavoured with mămăligă Romania Cornmeal cooked slowly
malpuri mămăligă
crushed fennel seed in salted water with butter until thick and
malt England, France Barley which has been
malt
liberates enzymes which convert the starch Mămăligă topped with poached eggs and
into a variety of sugars and polysaccharides melted butter with sour cream served
of which maltose is the most important. Heat separately
is used to denature the enzymes and the mamalyga Russia The Russian Moldavian
mamalyga
malt is then dried and crushed. The soluble version of mămăligă made from polenta,
sugars are extracted with water either for butter and melting cheese (3:1:4 based on
brewing or for concentration into malt cornmeal), flavoured with marjoram and
extract, a thick brown sweetish syrup. pepper, put in a buttered dish and baked at
malta Spain Malt
malta
England, France
maltaise, sauce
Hollandaise sauce flavoured with the mamey The spherical fruit of a tree, Mammea
mamey
strained juice of blood oranges and orange americana, from the Carribean and South
zest. Also called Maltese sauce America, up to 15 cm in diameter with a
maltase The enzyme which splits maltose into brown to grey rough outer skin, a thin bitter,
maltase
its constituent glucose units yellow, inner skin and yellowish flesh tasting
malt bread A yeasted bread dough enriched
malt bread
of raspberries and apricots, surrounding up
with malt extract, black treacle and dried to 4 inedible seeds. May be eaten raw. Also
vine fruits prior to baking to a soft moist loaf called mammee
Mamirolle France A semi-hard washed-rind
Mamirolle
and ground malted barley reconstituted with cows’ milk cheese made in the same way as
milk. Served hot or cold. Limburger but not as pungent. Usually brick-
Maltese sauce See maltaise, sauce
Maltese sauce
shaped (600 g).
malt extract A concentrated solution of the
malt extract
Mammea americana Botanical name Mamey
mammee See mamey
mammee
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Mandeltorte
flavoured with Seville oranges. Usually baked as sweet and not sugar glazed. Sometimes
in the oven in birch bark baskets for Easter they are spiced. Also called mahamri,
and served with cream. mandazi
Mamsell Babette Germany A firm, loaf- mandaliya South Asia An almost vegetarian
Mamsell Babette mandaliya
shaped mild-flavoured cows’ milk cheese sausage consisting of marrow and spices
from Bavaria which contains small pieces of stuffed into a casing
smoked ham mandarin The general name of a group of
mandarin
Shanghai styles
manche France The scraped bone end of a
manche
Literally ‘handle’.)
mandarino Italy Mandarin, the fruit
mandarino
Cooled, covered with raspberry jam, piped from Kenya and Tanzania. See also mandaazi
with meringue, coloured under the grill and Mandel Germany Almond
Mandel
finest wheaten bread eaten only by the well crescent biscuits made by the creaming
off, now applied in Cornwall to any loaf of method from flour, butter, sugar and egg
bread shaped by hand. Also called manchant yolks (6:4:3:1) in which two thirds of the egg
(NOTE: Possibly from Anglo-Norman pain yolks are hard-boiled and sieved before
demaine, from medieval Latin panus incorporation. Formed into crescents from
dominicus, ‘lord’s bread’, and cheat, ‘poor bent and flattened cylinders of paste, dipped
quality wheat bread’.) in egg white and coated with a mixture of
manchette France Cutlet frill
manchette
off the head and tail after cooking so that with a filling of jam or crème pâtissière and
they appear to be served in sleeves covered with a royal icing flavoured with rum
mancu A black colouring used in black
mancu
dough cakes from Kenya and Tanzania, mixed into an egg yolk, egg and sugar batter
served hot at breakfast and cold and rather with a little flour and stiffly whisked egg
solid at dinner. Similar to doughnuts but not whites folded in at the end. The baking tins
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mandioca
are coated with melted butter and dredged segments of juicy, creamy white flesh
with fine dried breadcrumbs before filling. containing an inedible seed. The flesh has a
mandioca Spain Cassava
mandioca
opossum
mandur Balkans A hard grating cheese made
mandur
‘eat all’.)
mannagrynspudding Sweden Semolina
mannagrynspudding
form.
Mango Germany Mango
Mango
metate to grind grains and spices
manoa United States A variety of butterhead
manoa
mango powder See amchoor mantar Turkey Grilled mushroom caps with a
mango powder mantar
mangostan Mangosteen
mangostan
evergreen tree, Garcinia mangostana, which cheese with a butter centre. See also burrino
grows in wet tropical regions. It has a deep 2. Mexico Lard
manteca de cerdo Spain Pig’s lard
manteca de cerdo
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maréchal, à la
mantecado Spain Ice cream with added maple syrup pie Canada A double-crust pie
mantecado maple syrup pie
same properties
gardener’s style, i.e. garnished with salsify,
manteiga Portugal Butter
manteiga
manti Turkey Fresh ravioli, poached, drained Maranta arundinacea Botanical name
manti
eating resembles a praying mantis. It is with maraschino cherries and their crushed
related to the crab but looks more like a kernels. Used for flavouring.
prawn. Usually only found where landed. maraschino cherries Cherries preserved in a
maraschino cherries
of which is wrapped around a teaspoonful of semi-fino, oval, slightly sticky rice suitable for
filling and some butter. Usually served with minestrone
yoghurt or vinegar as a dipping sauce. marbled 1. Interspersed with long visible
marbled
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Maredsous
Maredsous Belgium A rectangular cows’ milk variety of dishes and as a garnish. The leaves
Maredsous
shellfish
marees Middle East A mixture of date syrup mar i muntanya Catalonia A dish containing
marees mar i muntanya
and butter, used in Iraq in the same way as both seafood and meat (NOTE: Literally ‘sea
jam and mountain’)
Marengo See poulet sauté Marengo marinade England, France A mixture of
Marengo marinade
marennes France A variety of small oysters various tenderizing and flavouring agents,
marennes
garnishing the fish with cooked prawns and with seafood, or, of shellfish, simmered with
mussels before coating it with sauce and oil, wine, parsley and garlic
glazing marinare Italy To marinate
marinare
beef heart, ox liver and cows’ udder with or fish with a marinade
chopped onions and garlic sweated in lard, marinato Italy 1. Marinated 2. Pickled
marinato
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Maroilles
weight to the rind added plus cinnamon, juice with water, shredded peel and a muslin
cloves, root ginger and allspice in a muslin bag containing all the pips, pith and excess
bag and all boiled until the rind is peel for several hours to extract pectin. The
transparent. The rind is then bottled with the muslin bag is removed, sugar added and the
reduced syrup and served on the hors whole boiled for a short time until it reaches
d’oeuvre (zakuski) table. setting point.
marinovannie griby Russia A type of marmalade pudding United Kingdom A
marinovannie griby marmalade pudding
mushroom à la grecque made with a variety pudding made from the basic steamed
of edible fungi cooked in wine vinegar and pudding mixture poured into a greased basin
water (3:2) with garlic, cloves, bay, salt, whose base is covered with marmalade
sugar and peppercorns, bottled in the marmalade sauce As apricot sauce but using
marmalade sauce
cooking liquor, covered with oil and marmalade in place of apricot jam. Served
refrigerated for at least 10 days before use with steamed and baked sponge puddings.
marisc Catalonia Seafood
marisc
to 10 cm in diameter
maritozzo Italy A currant bun
maritozzo
marjolaine France 1. Marjoram 2. A pie case tomato stuffed with e.g. tuna, onion and olive
marjolaine
made of meringue mixed with almonds and oil or minced lamb and onion. Served as a
filberts, layered with chocolate, praline and starter.
butter cream marmelad Sweden Marmalade
marmelad
vanilla-flavoured cake
mixed with beef marrow. Served with Marmorkuchen Germany Marbled cake
Marmorkuchen
cooked pie case filled with a mixture of style, i.e. garnished with courgettes, sweet
sweetened apple purée and cream flavoured peppers, saffron-flavoured rice and tomatoes
with nutmeg and sherry and thickened with Maroilles, Marolles Belgium, France A soft,
Maroilles
eggs. The whole baked until the filling sets. thick, square cheese from the
marlin A seawater game fish, Makaira
marlin
especially Seville oranges, by boiling the citrovorum. The curd is drained, moulded
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Marone
and brined and kept so as to allow surface original marshmallow confection. The seeds
moulds and yeasts to develop when the rind and flowers are edible and the young leaves
becomes rough and red. It is ripened for 6 can be used in salads or steamed and served
months and brine-washed regularly. as a vegetable and were used as such by the
Contains 50% water, 25% fat and 23% ancient Romans. 2. A soft, sweet, opaque
protein and has appellation d’origine status jelly-like confection cut in 2 to 3 cm cubes
in France. Sold as a quart (180 g), mignon and rolled in icing sugar. Sometimes used in
(360 g), sorbais (540 g) and the full Maroilles desserts.
(720 g). marsh samphire Samphire, Salicornia
marsh samphire
europaea
marquise France A frozen dessert made from
marquise
a fruit sorbet mixed with a liqueur and grapefruit grown worldwide since it keeps
whipped cream well and is easily processed for juice and
Marrajo Germany Porbeagle shark segments
Marrajo
tasting crayfish, Cherax tenuimanus, from Fortunella japonica, weighing about 12 g and
Western Australia which weighs up to 2 kg grown mainly in East Asia. The rind is thinner
marrona Spain Chestnut
marrona
with chestnuts, rum, vanilla and kirsch and cream sauce. See also chicken Maryland
Maryland cookies Chocolate chip cookies
Maryland cookies
skeleton which contain marrow, especially dough used for making tortillas, tamales and
the thigh bone of beef enchiladas
marrowfat pea The original European pea
marrowfat pea
now grown mainly for canning, drying or to flour made from maize with a much larger
make mushy peas particle size than corn flour, treated with lime
Marsala Italy A sweet fortified wine from Sicily
Marsala
marshmallow 1. A tall hardy perennial, pancake made from a lentil flour and water
marshmallow
Althaea officinalis, from whose roots and batter which is allowed to ferment overnight.
leaves a thickening agent used to be After frying, it is stuffed with mashed potato
extracted which, with sugar, made the and spices.
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matambre
masar dal South Asia Split dehusked lentils Masnor Balkans A semi-hard cooked-curd
masar dal Masnor
which are pink and easy to cook. See also pear-shaped goats’ milk cheese made in the
masoor dal same way as Ricotta, dry-salted and ripened
mascarpone Italy A rich unsalted cream-
mascarpone
for 1 to 2 months
masoor South Asia Lentils either whole or
masoor
Sometimes flavoured with chocolate, coffee, which are pink and easy to cook
liqueur, brandy, etc. for use as a dessert. masquer France To mask or nap
masquer
Contains around 45% water, 45% fat, 7% massa 1. Portugal Noodles and other similar
massa
paste
mascotte, à la France (of a roast joint)
mascotte, à la
Garnished with artichoke hearts, truffles and Masséna, à la France (of steak) Garnished
Masséna, à la
bone marrow
served with spaghetti massepain France 1. Marzipan 2. A cake
massepain
cooked then mixed with finely chopped garnish made from a flat rectangle of carrot
onion that has been fried until crisp in oil. It part cut through from each of the two short
is served topped with more of the crisped ends and twisted so that one length is
onion. trapped between the two remaining
mashwi North Africa A Berber festive dish
mashwi
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matapa
eggs, simmered in stock until tender, added towards the end of the cooking
drained, cooled and sliced for use as an process.
appetizer matrimony vine Various shrubs of the genus
matrimony vine
matelote France A rich freshwater fish stew made from an 8 cm long halved piece of thin
matelote
made with wine, onions and mushrooms cucumber with many 0.5 cm deep
matelote blanche, sauce France Sauce
matelote blanche, sauce
longitudinal cuts made on the skin side
canotière with the addition of button onions followed by a series of oblique 2 cm slashes
glazed in butter and blanched button across the length, the slashes being pushed
mushrooms to alternate sides to give what looks like a
matelote d’anguilles France Eels stewed in a
matelote d’anguilles
series of rows of pine needles
matsutake Japan A dark-brown thick capped
matsutake
wine sauce
matha South Asia Buttermilk
matha
mushroom, Armillaria edodes, which grows
under red pine. They are very expensive and
matière grasse France Fat (indicating the fat
matière grasse
aromatic vegetables used in the same way as to resemble mushroom slices and flavoured
a mirepoix and aromatized with an extract of matsutake
matisha mesla North Africa A Moroccan dish
matisha mesla
dishes or served with raw onion and boiled develop flavour especially of fermented and
potatoes (NOTE: Not to be confused with cured products such as cheese, salami, etc.
maatjes haring.)
matzo A large thin piece of very dry
matzo
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m’choui
Mauritian jujube A species of jujube, maziwalala East Africa Fermented milk from
Mauritian jujube maziwalala
Zizyphus mauritiana. Also called Chinese Kenya (NOTE: Literally ‘sleeping milk’.)
date maziwa mabichi East Africa Curdled milk,
maziwa mabichi
small spiced meatballs and chopped onion mazurek Poland A Polish cake made from a
mazurek
fried in oil This is then simmered with flat pastry base spread with jam or vanilla
chopped tomatoes, water and dill and cream and sprinkled with dried fruit and nuts
finished with yoghurt
mazza bishurba Persian Gulf Lamb knuckles,
mazza bishurba
capers and parsley, served with fish prawn. See also caramote
ma yau China Sesame seed oil
ma yau
moistened with pigs blood, flavoured with prawn. See also caramote
white pepper, peppermint, cloves, marjoram
mbaazi wa nazi East Africa Soaked and
mbaazi wa nazi
with vigorous whisking until the consistency fish skinned and deboned, simmered in
of the resulting emulsion is as desired. More stock with onion, chilli pepper and seasoning
oil makes it thicker and stiffer, more vinegar for 10 minutes, moambé sauce added and
less so. Generally nowadays made with a simmered for a further 10 minutes, finally
blender. Served cold and used as a base for smoked or dried fish and dried shrimp
many other cold sauces. added and simmered for another 10 minutes
mayonnaise à la russe France Mayonnaise
mayonnaise à la russe
Served in Kenya.
Maytag Blue United States A local speciality mbuta Central Africa Capitaine
Maytag Blue mbuta
blue cows’ milk cheese from Newton, Iowa mchele East Africa Kenyan for plain white rice
mchele
made from chuño blanco, fruit and molasses in most gardens and much used in
mazapán Spain Marzipan
mazapán
Tanzanian cooking
maziwa East Africa Milk m’choui North Africa Mechoui
maziwa m’choui
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mchuzi
mchuzi East Africa A beef and vegetable stew measuring spoon Plastic or metal, usually
mchuzi measuring spoon
lightly flavoured with curry powder hemispherical spoons used for measuring
mchuzi wa biringani East Africa A coastal small quantities of liquid or powder, graded
mchuzi wa biringani
Swahili standard curry made with aubergines one quarter, one half or one teaspoon (1.25,
and the usual sautéed onions, garlic, 2.5 or 5 ml), dessertspoon (10 ml) and
potatoes, tomatoes and tomato paste with tablespoon (15 ml)
curry spices, chopped ginger and chilli meat
in coconut milk and tamarind. Chopped which can cut through bone
onions, tomatoes, sweet peppers, garlic and
meat extract The soluble components of
meat extract
and as a flavouring.
Filipendula ulmaria, up to 1 m high, whose
meat glaze White or brown beef stock,
meat glaze
oatmeal, cornmeal.
mealie meal South Africa Ground maize used
mealie meal
measure used in North America and place with wire mesh or perforated metal
Australasia, equal to 236 ml and used in over all ventilation holes. Used to keep meat
recipes for both free-flowing solids and or other food in a relatively uncontaminated
liquids. Referred to as a ‘cup’, as in ‘2 cups state before refrigerators were in common
of flour’. use. Also called food safe
measuring jug A toughened glass, metal or meat tenderizer Some form of proteinase,
measuring jug meat tenderizer
plastic jug inscribed on the side with volume often from papaya or pineapple, which in a
measure usually in millilitres, litres, fluid water solution is used to break down the
ounces and pints. The ideal shape tapers muscle fibres in meat. Care must be taken
towards the base so that small quantities can not to use for too long as the enzymes are not
be measured accurately. used up and the meat may be reduced to
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medlar
soft slush. The enzymes can be deactivated reddish-brown skin, weighing normally
by heat or alcohol. around 2 kg. Often baked whole at 200°C
meat thermometer A metal thermometer with
meat thermometer
rare, medium and well done, pork and veal Citrus deliciosa, introduced to England from
are 75°C, chicken, ducks and turkey 80°and China in 1805, from where it spread to the
goose 85°C. Mediterranean and throughout the Western
mebos South Africa Pickled, sugared and world. The fruit is small to medium with a
mebos
mechouia North Africa A Tunisian salad of Mediterranean squid The common squid,
mechouia Mediterranean squid
50 cm in length
from skimmed cows’ milk Mediterranean sturgeon Common sturgeon
Mediterranean sturgeon
Bratwurst made of equal parts of lean and fat sweet limetta Tunisian sweet limetta
pork, seasoned, spiced and moistened with medium-fat Containing between 10% and
medium-fat
sausage of coarsely minced pig’s liver mixed medium oily Containing between 2% and 6%
medium oily
with chopped boiled breast of pork, pork fat or oil. Used of fish flesh.
kidney, tongue and back fat, pepper, allspice medium rare Cooked so that the centre of the
medium rare
and powdered sage, filled into casings, meat is just pink but set. Used of steaks.
boiled in the cooking liquor, refreshed then medium syrup See syrup
medium syrup
with pork and pork fat with the possible from the Mahgreb
addition of beef, seasoned, packed into 4 cm med-kha-noon Thailand A kind of dessert
med-kha-noon
diameter casings and hot smoked. May be which looks like jackfruit seeds
fried, grilled or boiled. medlar A small brown fruit about the size of an
medlar
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medvurst
climates. The sharp-flavoured flesh can be mehraz North Africa A heavy brass mortar
mehraz
eaten raw if very overripe (bletted), i.e. after and pestle for pounding spices and herbs
the first frost; otherwise they are used to mei fun China Rice vermicelli
mei fun
mussels
Meerfenchel Germany Samphire, Crithmum
Meerfenchel
maritimum garnish
Meerpolyp Germany Octopus
Meerpolyp
red chillies and shrimp paste in oil, adding melaço Portugal Molasses
melaço
mashed soya beans, sugar, fried onions and melacotogna Italy Quince
melacotogna
slivers.
Mehl Germany Flour Melbury England A soft mild white mould-
Mehl Melbury
pudding
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mendoan
whose faintly aromatic leaves are used to Spain, Sweden The fruit of a climbing annual
flavour the Swiss cheeses Gruyère and vine, Cucumis melo, related to cucumber. It
Sapsago. It may also be used in small is round or oval with a hard thick skin
amounts in sausages, stuffings and enclosing a thick layer of sweet (when ripe)
marinades. Also called sweet clover juicy flesh with a mass of inedible seeds at
Melilotus coeruleus Botanical name Blue the centre. The three principal types are
melilot cantaloupe, winter and musk. See also water
Melilotus officinalis Botanical name Melilot melon. Also called sweet melon
melon baller A parisienne cutter used to
melon baller
fried in oil and served with rice as a side dish. melon pear Pepino
melon pear
tomatoes and peeled garlic cloves, with self-raising flour, eggs, butter, sugar and
simmered 15 minutes, diced grilled ground almonds (8:4:4:3:2) made by the
aubergine which has previously been salted creaming method and with sufficient milk
and drained added and the whole simmered added to make it of dropping consistency.
over a low heat until all tender Put in a buttered pudding basin lined with
melitzano salata Greece 1. A salad made
melitzano salata
halved glacé cherries and steamed for 2
from chopped cooked aubergine, onions, hours.
melt The spleen of an animal, sometimes
melt
onions, garlic, skinned tomatoes, oil, lemon melting cake method A method of making
melting cake method
juice and fresh herbs, spread over a flat dish, cakes such as parking by melting and mixing
covered with olive oil and garnished with together all liquid, liquefiable and soluble
olives. Served as a starter with pitta bread. ingredients such as fat, sugar, milk, etc., but
melk Netherlands, Norway Milk
melk
and sweetened egg custard made with egg pie from Leicestershire, with a flavoured
yolks, flavoured with cinnamon. The egg chopped (not minced) pork filling flavoured
whites are whisked to a peak and folded into with ground mace and ground ginger
the cooled custard which is then put into a melu Italy Blue whiting, the fish
melu
pastry case and cooked in the oven with a membrillo Spain Quince
membrillo
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mendo limón
a finer texture than tempeh and is usually merendeiras Portugal Small fresh 50 g ewes’
merendeiras
spring onion that is grown to a maximum short stumpy beef or lamb sausage from
height of 8 cm. Used as a decoration and Algeria, now popular in France and generally
garnish for sashimi and sushi. Chives can be in North America. Usually grilled.
merica cabai Indonesia White pepper
merica cabai
substituted.
merica hitam Indonesia Peppercorn
merica hitam
Mixed cooked vegetables with a poached meringue England, France A whisked mixture
meringue
a griddle
France A list of foods available at a restaurant merluzzo Italy Hake
merluzzo
Mesambryanthemum crystallinum
menudo Spain A maize and tripe stew
menudo
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Mettwurst
shipped in bulk for bottling elsewhere. Also transported in the blood to the cells of the
called mezcal. See also tequila (NOTE: The body, into new or repaired cell material and
practice of putting into the bottle the butterfly tissues and energy
larva, Hipopta agavis, which feeds on the metagee Caribbean A traditional stew from St
metagee
agave plant was started in the USA in the Lucia made from cubed salt beef sautéed
1940s as a marketing ploy. It is known as with garlic and onions in coconut oil, saltfish,
gusano de maguey, ‘worm of the agave’, and green bananas and seasonings added, then
may be gold or the more prized red.) in order according to cooking time, potatoes,
mesclun France A mixed green salad from pumpkin, plantain, okra and tomato followed
mesclun
intestines in position and attach a part of upper surface used for grinding grains and
them to the back wall. Also called mudgeon, spices using a mano
frill, crow metchnikoff Russia A soured milk product
metchnikoff
made in the same way as Gjetöst based on evaporated or condensed milk. See
Mespilus germanica Botanical name Medlar also mithai
methe South Asia Fenugreek
methe
used as part of barbecue fuel to add a strong methi ka beej South Asia Fenugreek seeds
methi ka beej
flavour to the food cooked over it methi ka saag South Asia The leaves of
methi ka saag
mesquite bean The seeds of various spiny fenugreek with a bitter taste and strong
mesquite bean
shrubs, Prosopis glandulosa, P. juliflora and aroma. Often cooked with starchy root
other species, mainly used as cattle fodder vegetables. The bitter taste disappears on
but also ground for pinole. cooking.
mess A portion of food for 2 to 4 persons methis Indonesia Fenugreek
mess methis
messicani Italy Stuffed paupiettes of veal class of items to be cooked such as biscuit,
messicani
industry.
metton France A spread made from
metton
circulating blood components derived from evaporated whey similar to a soft Gjetöst.
food or the breakdown of body tissues, Made in the Jura.
mettre en boîte France To can
mettre en boîte
by chemical reaction and conversion in the of lean pork, lean beef, and fine diced fat
body’s cells. The end products of these bacon, seasoning, spices such as cloves,
reactions are transported by the blood and paprika and nutmeg and a little sugar and
excreted via the lungs, skin or kidneys. saltpetre, filled into casings, cooled and
metabolize, to To convert food, which has dried then dry-cured with salt, sugar and
metabolize, to
been broken down in the gut and saltpetre for 2 days, retied and cool
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Metwurst
Mettwurst) or smooth and fine textured dishes of food similar to hors d’oeuvres,
(feine Mettwurst). Cooked in any way. Also appetizers or tapas served as starters or as a
called Metwurst main meal. Both hot and cold dishes are
Metwurst Germany Mettwurst served with pitta bread. Also called mezes,
Metwurst
meunière. See also amandes, fish aux, belle mezzo Italy Half, semi-
mezzo
meunière, fish, doria, fish, grenobloise, fish, mfumbwa Central Africa The leaves of a forest
mfumbwa
heated until it just starts to brown then piquant mutton curry made by cubing and
cooled with lemon juice and finished with piquéing mutton, rubbing in a pounded
parsley and ground white pepper. Used with paste of minced onion, black pepper,
fish. Also called meunière butter, beurre paprika, dry-roasted mustard seeds and
noisette ground cinnamon with oil, leaving 2 hours
meurette France A mixture of fish stewed in then layering the meat in a buttered pan with
meurette
turcarri
Mexican black bean See black bean
Mexican black bean
food similar to hors d’oeuvres. See also mi Vietnam Wheat flour noodles
mi
and forth over the food to be chopped. Michaelmas United Kingdom The feast of St
Michaelmas
Versions with two and more blades are Michael on the 29th of September regarded
available. Also called hachoir as being the end of the harvest, used as an
mezzani Italy Pasta tubes
mezzani
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mignon
Devonshire method of roasting a stuffed middle bacon Bacon from the centre of the
middle bacon
goose by basting it with its own fat and pig combining streaky and back bacon. May
dredging it with seasoned flour at half-hourly be sliced for rashers or stuffed, boiled or
intervals to form a thick crust. This crust baked.
would be eaten with the goose and its gravy middle gammon A lean cut of bacon from
middle gammon
or, if the person were rich, fed to the dogs. between the corner gammon and the hock
miche France A cob or round loaf
miche
Ronay and Good Food Guides.) to the 6th ribs of beef counting from the head
mi-chèvre France Cheese made from a
mi-chèvre
surfaces but isolated metal within an mignardise France Small and dainty made-
mignardise
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mignonette
mignonette France Small round fillets of lamb atmosphere, usually in the form of green
mignonette
similar to Livarot
milk The liquid food provided by all mammals
milk
sauces or cheese. See also cavatieddi for new-born young, consisting of a water
mihun Indonesia, Malaysia Rice vermicelli
mihun
solution of sugars and proteins with
mi-iro gohan Japan Boiled rice dressed with
mi-iro gohan
emulsified fats, various minerals, vitamins
the cooking liquor from the meat served in and health protective substances. The most
individual dishes with petit pois, seasoned important milk in cooking is from the cow,
egg scrambled with a little sugar and minced but milk from sheep, goats, buffalo, camels
topside of beef, lightly cooked with soya and horses, etc. is used in various cultures,
sauce, salt, sugar and dashi, all arranged especially for cheese and yoghurt
decoratively on top of the rice manufacture. Cows’ milk is available with
various fat contents and in various forms.
mijin-giri Japan Finely shredded or brunoise
mijin-giri
hollowed out and used as a dish e.g. for containing about 6% of dried milk by weight
orange-flavoured jelly or seafood of the dry ingredients
mike cho China Rice vinegar milk chocolate A high sugar content (greater
mike cho milk chocolate
milanaise, à la France In the Milan style, i.e. and other starch products cooked in
milanaise, à la
garnished with spaghetti or macaroni, sweetened milk, e.g. rice pudding, semolina,
tomato sauce and ham or tongue or panéed sago, tapioca
with breadcrumbs and grated cheese prior to milk substitute Creamer
milk substitute
panéed, fried in butter and finished with fine powder, as with pepper, salt crystals,
lemon. Used especially of escalopes and coffee, spices, etc.
liver. mill, to To reduce foods to a powder or paste,
mill, to
wrapped round a light curd cheese and Napoléon (NOTE: Literally ‘a thousand leaves
baked in a cream sauce or sheets’.)
mild-cure Cured by the quick method using a mille foglie Italy Puff pastry
mild-cure mille foglie
solution of salt, saltpetre, flavourings and millet England, France The general name for
millet
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minestrone
areas. Millet has a delicate bland flavour and the stationary disc may be of various sizes to
is cooked as any other grain. See common give varying degrees of size reduction.
millet, sorghum, finger millet, kaffir corn, minchet abesh East Africa Minced beef or
minchet abesh
bulrush millet, hungry rice, etc. lamb in a hot berbere sauce from Ethiopia
milo maize United States A variety of
milo maize
glabrescens, used to make sorghum flour mineral hydrocarbons Highly purified oils
mineral hydrocarbons
with fried bread spread with a mixture of is called liquid paraffin. Once used as fat or
minced spleen with eggs and garlic oil substitutes in slimming foods since they
Milzwurst Germany A Bavarian veal sausage
Milzwurst
are not metabolized. Used as release agents
usually fried in butter, probably contains to prevent dried vine fruits sticking together.
spleen See also E905
minerals The name given to various metals
minerals
cheese coloured a dark orange and other elements usually in the form of
mimosa A garnish or decoration made by
mimosa
salts, oxides or organic compounds which
forcing hard-boiled egg yolk through a sieve are necessary for health. See under
to resemble the petals of the mimosa flower individual names e.g. calcium, chromium,
copper, iodine, iron, magnesium, potassium,
mince The name given to any foodstuff
mince
mincemeat
minestra 1. Italy The first course of a meal
minestra
solid foodstuffs by a combination of after the antipasto either soup, pasta, rice,
chopping and crushing usually in a mincer gnocchi or similar 2. Catalonia Vegetable
or food processor stew
minestra asciutta Italy Dry minestra, i.e.
minestra asciutta
divided by being chopped or passed through pasta, rice, etc. eaten with a fork, not a spoon
minestra col battuto alla romana Italy Soup
minestra col battuto alla romana
ground meat
mincemeat A mixture of dried vine fruits,
mincemeat
rice soup with pounded anchovies
minestra in brodo Italy Pasta or rice cooked
minestra in brodo
passed through a mincer, allowed to mature minestrina tricolore Italy Potato soup
minestrina tricolore
and used as a filling for mince tarts and other garnished with diced cooked carrots and
sweets, cakes and puddings chopped parsley
mince pie A small round pastry tartlet with a
mince pie
pastry top, filled with mincemeat, baked and vegetable soup with the addition of some of
sprinkled with icing sugar. Also called mynce pasta, rice, beans and potatoes in many local
pie, shred pie variations. The UK version is given in the next
mincer A culinary implement used for
mincer
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boiling soup, the bouquet garni removed and mirasol Spain Sunflower
mirasol
all served with grated Parmesan cheese and mirchi South Asia Chilli peppers
mirchi
chilled
exclusively for cooking and not classed as an
minestrone alla sarda Italy A minestrone
minestrone alla sarda
whole. Also called baby corn up with an onion and mustard sauce. Also
Minneola A variety of tangelo
Minneola
leaves, macerated with boiling water and strong-flavoured mountain cheese made
sugar and combined with an equal amount from cows’ milk coagulated with a natural
of vinegar. Served with roast lamb. lactic starter. The paste contains a few
mintuba Central Africa Treated cassava
mintuba
of grilled meats, with anchovies, olives and simmered until the potatoes are cooked and
pats of anchovy butter most of the water absorbed. The potatoes
mirabelle France A small, golden, cherry-
mirabelle
and onions were mashed with a little of the
sized variety of plum, Prunus insititia, very liquid for one meal and the bacon eaten with
popular as a dessert fruit in Europe, also the boiled potatoes the next day.
Mish Egypt A soft buffalo milk cheese which is
Mish
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mizuna greens
mishkaki East Africa Beef kebabs in which either chopped or whole. Also called
mishkaki
the beef has been marinated for several Japanese parsley, trefoil
hours in a mixture of ginger, tomato, garlic, Mittagessen Germany Lunch
Mittagessen
processed in a mixture of oil and water. miveh dami Central Asia An Iranian rice, meat
miveh dami
Popular all along the coast. and fruit dish, made like a risotto by frying
miso Japan A dark brown salty paste tasting
miso
condiment. A good source of B vitamins. See water, milk, eggs or a combination of these is
also hatcho-miso, inaka-miso, shinshu-miso, added and the result may be eaten as is, left
shiro-miso. Also called bean paste, bean to set, or further cooked, e.g. bread mix,
sauce soup mix, cake mix
miso-dengaku Japan Grilled, skewered and
miso-dengaku
coated with a sweetened miso that they are intimately and irrevocably
misoltini Italy Salted and dried agoni. Also
misoltini
mingled
called missoltitti mixed grill A mixture of small portions of
mixed grill
miso-ni Japan Cooked in miso various grilled meats, offal, bacon, ham,
miso-ni
finishing stage.
Mispel Germany Medlar
Mispel
vegetables, leaves, fruit, cheese, sometimes
with cooked fish, shellfish, meat, offal or egg
missoltitti Italy Misoltini
missoltitti
various ways but often based on evaporated operated implement used for mixing
or condensed milk (khoya) and nuts. Also ingredients ranging from a simple spoon to a
called methai complex food processor. See also whisk, food
processor, blender
mitha nimboo South Asia Sweet lime
mitha nimboo
with garlic and ground caraway seed and brassica, Brassica rapa var. nipposinica, with
containing bicarbonate of soda which gives dark green, glossy, almost feathery leaves
them an unusual texture and flavour with white stems which form large rosettes
mitmita East Africa A hot yellow chilli pepper
mitmita
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m’jadarah
m’jadarah Middle East Sliced onions fried mock cream A creamed mixture of fat and
m’jadarah mock cream
until crisp in olive oil, most removed and sugar, mixed with a corn flour thickened
drained and reserved, cooked lentils and rice milk-based white sauce. Used as a cake
added to the leftover oil and onions with filling especially in the UK during World War
cinnamon, allspice and pepper and cooked II.
until dry. Served covered with the reserved mock hollandaise See Dutch sauce
mock hollandaise
crisp fried onions. mock turtle soup England Soup made from
mock turtle soup
bread from Zanzibar made with a yeast States Served with a scoop of ice cream 3.
raised flour batter (equal parts of milk and France With carrots, onions and a calf’s foot
water), fried in oil like a pancake and braised in wine. Used of beef dishes.
sprinkled with sesame seeds mode de, à la France In the style of
mode de, à la
diced boiled chicken mixed with cooked taro garnished with cauliflower sprigs coated with
leaves, butter and seasoning cheese sauce, tomatoes and duchesse
moambé sauce Central Africa A sauce made
moambé sauce
potatoes
from palm nuts boiled in water until the skin moelle France Bone marrow
moelle
salted chamois or goat flesh served in very coconut milk with local vegetables, served
thin slices as an antipasto with noodles, hard-boiled eggs, raw onions,
Mocha A strongly flavoured coffee. The word chillies and lemon. The national dish of
Mocha
puddings and sometimes the cake itself. slashed and marinated in lemon juice and
mochi Japan Steamed glutinous rice pounded oil, the cavity stuffed with chopped spring
mochi
to a smooth paste and made into small sweet onions and herbs mixed with some of the
or savoury cakes or dumplings. May be marinade, and baked at 190°C for about 45
grilled and served with soya sauce. minutes. From Iran.
mochi-gome Japan A very small grain moh lung ye baw Burma Small flour and
mochi-gome moh lung ye baw
glutinous rice. Used to make mochi cakes. grated coconut dumplings filled with jaggery
mochiko Japan Ground mochi-gome used as
mochiko
and cooked in a sauce based on coconut
a thickening agent milk. Eaten to celebrate the cutting of a
mochomos Mexico Cooked, shredded and
mochomos
baby’s first tooth, which meant it had
crisply fried meat survived the first hazardous months of life.
mock crab England Chopped hard-boiled egg
mock crab Also called teething cake
Mohnbrötchen Germany Poppy seed rolls
Mohnbrötchen
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mølja
poppy seeds. Served in pieces dredged with mixture of sugar, invert sugar and other plant
icing sugar. derived components and minerals. Cane
Mohnsamen Germany Poppy seed
Mohnsamen
sugar molasses are used to produce treacle.
Mohnspielen Germany Christmas bread
Mohnspielen
Beet sugar molasses contains too many
soaked in milk and sprinkled with poppy bitter and astringent beet compounds to be
seeds, currants and sugar palatable.
molasses sugar A fine grained unrefined
molasses sugar
made from a yeasted egg and butter sugar containing a large admixture of
enriched stiff dough, rolled in a ball, molasses so that it is very soft. Used in cakes
submerged 5 to 8 cm below cold water and and puddings.
Molbo Denmark An Edam-type cows’ milk
Molbo
about 25 by 40 cm and covered with a filling Moldavia Russia A hard smoked scalded-
Moldavia
of ground poppy seeds, raisins and almond curd ewes’ milk cheese made in the form of
nibs (5:3:1), mixed with an egg yolk- a cylinder (up to 25 kg). Contains 42% water,
enriched and sweetened béchamel with 31% fat and 25% protein.
stiffly beaten egg whites folded in at the end; mole Mexico As mole poblano, but with added
mole
then brushed with melted butter. The tomatoes, thickened with tortillas and
rectangle is rolled from either short side like sweetened with raisins. Also called molli
palmiers and baked seam side down at
moleas de vitela Portugal Veal sweetbreads
moleas de vitela
sauce
mixture of foods so as to soften or flavour it, mole poblano Mexico A sauce made from
mole poblano
but not so as to be able to see free liquid deseeded chile poblano puréed and fried
moist sugar United States Muscovado sugar
moist sugar
seasoned and spiced soup made with served with sliced, cold, boiled cod’s roe and
yoghurt, coconut, lentils and tamarind a sauce made from boiled cod’s liver heated
thickened with a little rice flour with onion and water and the oil which floats
molasses The thick brown drainings from raw
molasses
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moll de roca
moll de roca Spain Red mullet, Mullus colour to the rice which is used to make ang-
moll de roca
eggs
molletto Italy Molle
molletto
made with minced beef and cheese then
panéed and fried
molli A sauce made from deseeded chile
molli
meloukhia
Mongolian hot pot A large pot with a funnel
Mongolian hot pot
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mooli
Monmouth pudding Wales A pudding made Montecenisio France, Italy A soft blue
Monmouth pudding Montecenisio
with soft white breadcrumbs, sugar, butter cheese made with cows’ milk possibly mixed
and strawberry jam into which beaten egg with goats’ milk from the region west of Turin
whites are folded and all baked together monter France To increase the volume of an
monter
món ngôi Vietnam A cold dish of food ingredient by whipping to incorporate air
món ngôi
cream cows’ milk cheese from Normandy of artichokes, asparagus, truffles and
with a strong flavour and in the shape of a tall potatoes
Montrachet France A small, delicate and
Montrachet
monter au beurre, meaning to add butter to a moolee South Asia Cooked in a coconut
moolee
Monte Bianco Italy As Mont Blanc, with species of radish, Raphanus sativus, with a
Monte Bianco
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moong dal
cm long and eaten raw, pickled or cooked. morcilla Spain The Spanish version of boudin
morcilla
Also called Japanese radish, white radish, noir from Asturia. Also called boudin Asturien
giant white radish, mouli, muli, daikon morcilla blanca Spain A boudin blanc made
morcilla blanca
membrane around the muscles gives the cherry, almost black in colour and slightly tart
flesh a gamey flavour and should be when ripe
removed before cooking. Marinating is
morena Spain Moray eel
morena
recommended.
Moreton Bay bug Australia Sand lobster
Moreton Bay bug
garnish soup
duck
Morbier A hard cows’ milk cheese from
Morbier
characteristic black line when it is finally cut Morlacco Italy A semi-hard, scalded-curd
Morlacco
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moth bean
of production. If kept longer it is steeped in sauce made with venison stock and finished
olive oil and rubbed with paprika. at the last minute with a sweet fortified wine
moros y cristianos Caribbean A Cuban dish infused with juniper berries, soaked and
moros y cristianos
of black eyed beans and long-grain rice plump currants and toasted pine nuts or
cooked and mixed together with fried finely chopped almonds
diced onion and garlic (NOTE: Literally ‘Moors mosede kartofler Denmark Mashed potatoes
mosede kartofler
months
sausage, noted for its size and dating from moss curled endive See endive
moss curled endive
the 12th century if not before. The moss curled parsley Parsley
moss curled parsley
mortadella with a cylinder of bacon through almonds, chocolate and candied fruit
mostarda Italy, Portugal Mustard
mostarda
the centre
mostarda di Cremona Italy A mixture of fruits
mostarda di Cremona
made from pork, salt pork fat and fresh pork preserved in a mustard-flavoured sugar
fat, soaked in wine and smoked syrup served with boiled meats. Also called
mortar The round ceramic, stone or steel bowl
mortar
mostarda di frutta
mostarda di frutta Italy Mostarda di Cremona
mostarda di frutta
mortpølse Norway A sausage made from a mosto Italy Unfermented grape juice, must
mortpølse mosto
mixture of beef, mutton and reindeer meat Motal Russia A salty ewes’ or cows’ milk
Motal
Morven Scotland A soft cows’ milk cheese moth bean One of the most recently
Morven moth bean
with a yellow rind from Scotland made into domesticated legumes, Phaseolus
square blocks. It is similar to Butterkäse and aconitifolius, which is very drought-resistant
like that cheese is flavoured with caraway and is grown in India for its green or black
seeds. seeds
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mother
mother The name often given to a undefined must be discarded. Also called moules à la
mother
mother of vinegar The whitish flora which in timbales with creamed mushrooms,
mother of vinegar
the mould. Used for jellies, blanc-mange and mountain pepper Australia The commonest
mountain pepper
a variety of solid foods set in aspic. 2. The Australian pepper grows on a small bush,
fungi which grow on the surface of food left Tasmania lanceolata, in Tasmania and
exposed to ambient conditions. Often Victoria. The leaves and the berry have an
moulds are not noticed until the fruiting aromatic taste followed a few seconds later
bodies appear. These are usually either a by the heat of the pepper. The leaves are
white coating or a furry white, grey or green usually dried and ground and used in the
growth, both of which grow outwards from same way as pepper.
the original inoculating spore. Some moulds mountain pepper bread Australia Bread
mountain pepper bread
are deliberately encouraged as on the flavoured with mountain pepper added to the
surface of Camembert and in blue cheeses flour at the rate of 1 teaspoon (6 ml) per kg
where they are deliberately introduced into of flour. Also called high country bread
the centre by needling. Mould growth is also mountain spinach Orach
mountain spinach
by hand or in a mould
mousetrap cheese United Kingdom Various
mousetrap cheese
stuffed and prepared to look like snails moussaka England, Greece Alternating layers
moussaka
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muaba nsusu
with salad and pitta bread. Also called sorts of additional ingredients are added to
mousaka the mixture according to the cook’s fancy.
mousse England, France A flavoured egg
mousse
shellfish into which whisked egg whites and made from buffalo or cows’ milk eaten very
whipped cream are folded to make a stiff fresh. Formed into a round or pear shape
foam, this poured into a mould, set and and often stored in brine. Used for pizzas,
demoulded. Gelatine may be used in the lasagne and in salads. It becomes
base mix as a setting agent or the mousse characteristically stringy when cooked.
may be frozen. Served as a cold dessert, as Contains 55 to 65% water, 18 to 20% fat and
a starter or sometimes used as a filling for 16 to 21% protein.
fish paupiettes, etc. Mozzarella affumicata Italy A smoked
Mozzarella affumicata
Mozzarella cheese
gras but need contain only 55% or more of
Mozzarella di bufala Italy A Mozzarella
Mozzarella di bufala
bufala
served sweet or savoury mousse
mozzarella in carrozza Italy A fried
mozzarella in carrozza
Hollandaise sauce mixed with whipped sandwich filled with Mozzarella cheese
MRM See mechanically recovered meat
MRM
juice of half a lemon, 16 g of salt and 800 ml tagine from Morocco made with mutton,
of cream into a litre of softened butter which raisins, lemon, almonds and spices in a thick
is then chilled and sliced for use with boiled brown sauce. Reputed to last for up to a
fish month without refrigeration.
moutabel A purée dip similar to hummus-bi-
moutabel
mutabbal mtori
extracted from the seeds of the Indian butter tomatoes, chilli pepper and seasoning. When
tree. Used locally for cooking and exported all is soft the mixture, less the meat, is
for margarine manufacture. Also called mashed or processed, the chopped meat is
bassia fat, illipe butter returned and finally coconut milk or butter is
moyashi Japan Bean sprouts
moyashi
added before service.
muaba nsusu
moyin-moyin West Africa Soaked and muaba nsusu Central Africa A chicken and
moyin-moyin
skinned black-eyed peas, partially cooked, peanut butter soup from Angola and the two
are ground to a thick paste and oil added if Congos. The chicken meat is removed from
preferred. Dried shrimp powder, tomatoes, the bones after cooking and mixed with the
onion, chilli pepper and seasoning are soup made from the chicken broth
processed and mixed with the bean paste, thickened with tomato purée and peanut
which can then be steamed in banana-leaf butter. Usually, chopped onions sautéed in
parcels or baked in muffin tins at 200°C. All palm oil are added.
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muaddas
muaddas Persian Gulf A type of risotto made parsley and served as a mezze dish. Also
muaddas
with water in place of stock and wine rice drained and mixed with sugar or honey
muamba de galinha Central Africa Chicken, (1:6 on uncooked rice) and poured over
muamba de galinha
marinated in lemon juice, browned in oil, molten butter in a pot with a tight-fitting lid. A
cooked with onions, chilli pepper and mixture of rose water infused with saffron
tomatoes and towards the end with and cardamom seeds is poured over and the
aubergine or squash. Finally moambé sauce pot sealed and cooked over a low heat for 20
and okra are added and all cooked until to 25 minutes until the rice is cooked and
tender. From Angola. has absorbed all the liquid. Served with meat
mucca Italy Cow
mucca
or fish.
muhennettu Finland Stewed
muhennettu
foods
Mucor pusillus A microorganism used for the muik Korea Kombu
muik
production of a protease used in curdling muikku Finland A tiny white fish similar to
muikku
mudgeon Mesentery
mudgeon
food
muesli A mixture of raw or semi-processed
muesli
raised sweet sponge mix baked in deep patty Africa A Senegalese dish of stuffed fish in the
tins to a soft doughy consistency. Sometimes French style. A large 2 kg mullet is cleaned
flavoured with fresh or dried fruit, glacé and skinned from the dorsal ridge without
cherries, honey or maple syrup. tearing the skin. The fish flesh is removed
muflon England Mouflon
muflon
tea which is very popular as an iced drink in from coriander, parsley, garlic, green onions
summer and salt plus chopped tomatoes and tomato
mugwort A wild perennial herb, Artemesia
mugwort
purée. This mixture is sewn back into the fish
vulgaris, originally used in place of hops. The skin which is baked in the oven on a mirepoix
crushed dried leaves may be sprinkled on of onions, tomatoes and chilli peppers
fatty meats and poultry prior to roasting. See sprinkled with thyme and oil. After baking for
also white mugwort 25 minutes the covering is removed and fish
muhamara Middle East Red chilli pepper
muhamara
stock poured over the vegetables and all
blended with a little water, olive oil, ground cooked until the vegetables are soft and the
walnuts and a few stale breadcrumbs, fish browned. Also called dem à la Saint
allspice, ground cumin, salt and Louisienne, dem farci, mulet farci
mulet gris France Grey mullet
mulet gris
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murex
syrup flavoured with cinnamon stick, bruised beans, sold natural colour or pink or green
dried ginger, cloves and orange zest. for use in making Southeast Asian
Traditionally heated by immersing a red hot sweetmeats
mung dal South Asia Dehusked and split
mung dal
made from pre-browned chopped onions munna juusto Finland A delicately flavoured
munna juusto
fried in oil with curry powder and flour, stock; golden-coloured cheese made from cows’
tomato purée, chopped apple, chutney and milk mixed with eggs
desiccated coconut added; simmered and Münster France, Germany A soft yellow,
Münster
skimmed for 1 hour; liquidized, strained, surface-ripened cows’ milk cheese with an
seasoned and consistency corrected and orange-red rind from Alsace. It uses a lactic
served with a garnish of boiled rice. An starter and has an open textured delicately
alternative uses only chicken stock, fried flavoured paste with some cracks. It has a
curry powder (mixed Indian spices) and recorded history going back to the 7th
yoghurt. (NOTE: Adapted from the Tamil century. The German variety is milder than
milakutanni (‘pepper water’) during the the French. Traditionally served with
British occupation of India.) Gewürztraminer and a bowl of cumin seeds.
mulloway Australia A fish, Argyrosomus
mulloway
with parsley, filled into a light coloured Murbodner Austria A large (up to 15 kg) hard,
Murbodner
casing. Served steamed or grilled with cooked-curd cows’ milk cheese resembling
sauerkraut, puréed potatoes and sweet Emmental which is ripened for 2 months. It
Bavarian mustard. contains 39% water, 28% fat and 26%
munchies United Kingdom, United States 1.
munchies
protein.
Snack foods 2. The state of being peckish, Murcott tangerine Honey tangerine
Murcott tangerine
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murgh
murlins Alaria
murlins
for the table and for making raisins
muscatel raisins Dried muscat grapes,
muscatel raisins
pressed cows’ milk cheese from the sometimes still in the original bunch
muscat grape Dessert grape
muscat grape
of the paste starts off mild but gradually muscle Spain Mussels
muscle
ripening period.
muscoletti Italy Muscolo
muscoletti
murraba tringe Middle East An Iraqi refined cane sugar with fine crystals. Both
murraba tringe
sweetmeat made from small triangles of light and dark varieties are available. Also
citrus peel which are boiled in water called Barbados sugar, moist sugar
repeatedly to remove bitterness then boiled muscovy duck Barbary duck
muscovy duck
and spices
applied to cooking methods (NOTE:
mursiellu alla cantanzarese Italy Pork
mursiellu alla cantanzarese
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mustard
chopped and added to duxelles before bouquet garni, dried herbs, spices, etc. from
preparation. which the flavour is to be extracted in a
mushroom ketchup A dark brown salty cold
mushroom ketchup
simmering liquid
muslinger Denmark Mussels
muslinger
with sliced and sweated button mushrooms muso Italy Beef muzzle and nose
muso
added after the velouté sauce has been musola Spain Smooth hound, the fish
musola
strained. Used for boiled chicken, mussel A very common bivalve mollusc
mussel
bouquet garni removed, liquidized, strained, cleaned and selected mussels covered with
seasoned and consistency adjusted. water and heated until they open, the liquor
Finished with cream. Also called crème de strained off and an equal amount of milk
champignons added. Lightly toasted oatmeal added,
mushroom soya sauce Soya sauce flavoured seasoning adjusted, all warmed and the
mushroom soya sauce
with an extract of straw mushrooms reserved mussels added just before service.
mushy peas Marrowfat peas, cooked until soft Musselburgh pie Scotland Beef olives made
mushy peas Musselburgh pie
and mashed. May be forced through a sieve with rump steak beaten out thin, each piece
to remove the skins. Served as an stuffed with a few mussels and some suet.
accompaniment. After tying, the olives are dipped in seasoned
musillo Italy The thick central cut of salt cod
musillo
flour and packed upright in a pie dish with
muska börek Turkey A deep-fried puff pastry
muska börek
chopped onions and water, then covered
pasty (börek) filled with feta cheese and with foil and braised until cooked (1 to 2
chopped parsley hours). The dish is then allowed to cool, the
Muskatblüte Germany Mace
Muskatblüte strings removed and the olives covered with
pastry, which is glazed with egg and baked at
Muskatnuss Germany Nutmeg
Muskatnuss
moschata, growing to 60 cm. The leaves can Wales made with mussels, egg yolk, soft
be boiled and eaten as a vegetable. herring roe, chopped celery, chopped
musk melon A variety of sweet melon,
musk melon
orange. It was the common variety grown in a generally hot taste native to Europe and
UK hothouses. When ripe the skin at the India. None have any smell. Varieties include
stalk end will give slightly when pressed. Also black mustard, brown mustard, white
called netted melon, nutmeg melon, mustard and oriental mustard. 2. A mixture
cantaloupe of various ground or whole mustard seeds
Muslim curry A heavily spiced beef curry with
Muslim curry
used for straining liquids or to wrap up a grown as sprouted seed for the sharply
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flavoured seedling leaves and stems which mutton broth Blanched neck or scrag end of
mutton broth
are used in salads or as a garnish. If allowed mutton simmered with water or stock and
to grow on, the young leaves may also be washed barley, skimmed, brunoise carrot,
used in salads. See also mustard and cress leek, turnip, celery and onion and a bouquet
mustard and cream sauce Double cream
mustard and cream sauce
cress laid thickly on a water saturated lamb and mutton used for cooking in the
substrate and root support, allowed to grow Middle East. Contains 50% saturated, 45%
to the two-leaf stage and a height of 5 to 7 cm monounsaturated and 5% saturated fat.
mutton fish 1. A type of abalone, Haliotis
mutton fish
roll, refrigerated and cut in 6 mm slices for sausage made with lean mutton, mutton
use as a garnish on grilled meats, mackerel suet, breadcrumbs, chopped boiled bacon
and herrings. and seasoning, moistened with mutton stock
mustard greens Oriental mustard mutton snapper An olive-green snapper,
mustard greens mutton snapper
addition of English or French mustard and made with triple minced seasoned fillet steak
possibly vinegar. Used with pork, ham or mixed with egg yolks, chopped spring onions
cheese dishes, with fried or grilled herring or and capers, horseradish sauce,
mackerel and with hot boiled tongue. Also Worcestershire sauce, oil and pepper vodka
myata Russia Miata
myata
diameter) seeds used extensively in Indian milk cheese shaped in cylinders and with a
cooking. Usually fried before use to bring out creamy yellow blue-veined paste. Milder
the pungent flavour. See also mustard than Danish blue.
mylta med grädde Sweden A compote of
mylta med grädde
chopped pork
myoga Japan Ginger buds
myoga
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Mysuostur
flavour and may be used as juniper berries. whey from a mixture of cows’ and goats’ milk
Grows in Mediterranean climates and is in a similar manner to Ricotta. The whey is
common in Corsican and Sardinian cooking. boiled and reduced to a brown sticky mass
An oil is extracted from the ripe berries. containing whey proteins, lactose and
myrtle pepper Allspice caramelized sugars. It is stirred whilst
myrtle pepper
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NOPQRST
naam gwa China Winter squash nagkesar South Asia Cassia buds
naam gwa nagkesar
naan South Asia Nan bread naita jute Middle East A plant related to okra.
naan naita jute
with grated cheese, browned under the grill considered to be a good test of a Ukrainian
and garnished with green chillies. Served as cook. It is made from shredded cabbage
a snack. which has been lightly salted and pressed,
Nachspeise Germany Dessert, sweet
Nachspeise
then covered in boiling water and left for 3 to
Nachtisch Germany Dessert, sweet
Nachtisch 4 days to partially ferment. The drained,
rinsed and dried cabbage is mixed into an
nadru South Asia Lotus
nadru
called oval kumquat cheese mixed with egg yolks and butter
naganegi Japan Asian leek
naganegi
wine with aromatic vegetables and herbs including adzuki bean paste (anko)
nagelkaas Netherlands A pale strong-
nagelkaas
flavoured and very hard and dense cows’ salted in a bowl for 30 minutes, wrung out
milk cheese made with a lactic starter, and dressed with a rice vinegar flavoured
flavoured with cumin and cloves and with soya sauce, chopped ginger root and
matured for six months. The hard yellow rind sugar. Best left to mature for 8 hours.
is usually oiled. The unspiced version is
nama-uni Japan Raw sea urchins
nama-uni
Friese
escabeche from fried fish using mirin, soya
Nagelrochen Germany Thornback ray
Nagelrochen
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napolitaine, à la
referring to the Spanish and Portuguese who pressed onto an oiled preheated smooth
brought this dish with them) griddle plate with a cloth-covered cushion,
nam dong ca Vietnam Shiitake mushroom
nam dong ca
brine.
nameshi Japan Green rice made by mixing
nameshi
mandarin
nan nan bin Burma Coriander leaves
nan nan bin
which drains from salted and fermented fish nantaise, à la France In the Nantes style, i.e.
nantaise, à la
used as a flavouring in the same way as soya garnished with peas, potatoes and turnips.
sauce. Also called fish sauce Used especially of roasts.
nam pla ra Thailand A thin sauce made by
nam pla ra
boiling nam pla with lemon grass and makrut French domesticated duck, similar to the
lime leaves and straining Aylesbury and less plump than the Rouen
nam prik Thailand The general name for Thai
nam prik
sauce, brown sugar, shallots, tamarind, lime garnished with crayfish tails and truffles.
juice, peanuts, sour fruits, etc. all processed Used especially of fish.
together Nantua, sauce England, France 200 ml of
Nantua, sauce
roasted chilli paste, roasted curry paste meat or fish on a plate or dish, with sauce
nam som Thailand Rice vinegar
nam som
raised flat bread made with a mixture of together with a filling of jam and dusted with
wholemeal and plain flour beaten or icing sugar
napolitaine, à la France In the Neapolitan
napolitaine, à la
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nappa cabbage
turtle from Thailand now endangered due to a caramelized milk and sugar. See also
over exploitation arequipe
native mint Australia A common ornamental
native mint
and vegetables. Served with acar, krupek eucalyptus, Eucalyptus dives, whose grey-
and strips of cooked egg omelette. green leaves have a strong peppermint
nasi padang Indonesia A very hot-flavoured
nasi padang
with one poached egg per portion lychee, Diploglottis cunninghamii and D.
nasturtium A trailing plant, Tropaeolum
nasturtium
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nectarine
flavour and is excellent in sauces, jams, ice navet 1. France Any type of turnip 2. England
navet
cream and the like. Small immature and tender white turnips
native thyme Australia Wild thyme
native thyme
coconut
inoculated with Bacillus natto, made up into
nazuna Japan Salt pickle made with a variety
nazuna
decorated
n’dizi na nyama East Africa Cubed boneless
n’dizi na nyama
Afghanistan made with a mixture of equal Naples flavoured with onion, basil and
parts of wholemeal and white flour. After parsley
rising it is formed into tear shapes about 1 nebu South Asia Lemon
nebu
cm thick which, when proved, are marked necares Spain The blue velvet swimming crab
necares
with the fingers in three long grooves before most favoured by Spanish gourmets
being baked at 220°C on a flat sheet for neck end of pork A joint of meat from the
neck end of pork
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needle
needle A thin steel rod, sharpened at one end neohesperidin The compound responsible
needle neohesperidin
and pierced with a flattened hole at the other, for the bitterness of the Seville orange
used for trussing or larding a bird or piece of nep Vietnam Uncooked glutinous rice. See
nep
with single or multiple needles either to make substitute from a perennial plant, Amomum
it more absorptive, to introduce subulatum, which has ribbed and deep red
microorganisms as e.g. in making blue pods becoming black or brown when dried
cheeses, or to inject fluids through and resembling a small coconut (up to 2.5
hypodermic needles (hollow needles) as in cm long). The seeds have a distinctly
quick curing or tenderizing of meats camphorous flavour.
needle cut A very fine julienne vegetable cut. nepaul pepper United States A chilli pepper
needle cut nepaul pepper
pouding Nesselrode
negi Japan Asian leek
negi
over and surrounding it nettle A wild plant, Urtica dioica, which grows
nettle
(NOTE: Literally ‘snow’, as in oeufs à la neige a mixture of sweated onions cooked in suet,
‘floating islands’.) thickened with oatmeal and flavoured with
ransons or mint is simmered in seasoned
neige, monter en France To whisk egg whites
neige, monter en
buttered nettles.
Nelke Germany Clove, the spice. Also called
Nelke
Nelubium nucifera Botanical name The lotus milk cheese from Normandy with a rind like
plant Camembert and a salty lactic taste. It is
nenna South Asia Loofah
nenna
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niçoise, à la
young. See also Bondon, carré de Bray. Also ngalakh West Africa A sweetened porridge
ngalakh
The lobster may be flamed with brandy and ngan pye ye Burma Fish sauce similar to nuoc
ngan pye ye
New England boiled dinner United States A fermented fish commonly used as a
New England boiled dinner
chilli pepper about 8 cm by 0.5 cm from ngapi nut The seed of a Burmese jungle tree,
ngapi nut
Mexico and the southern USA. They are Pithecolobium lobatum, with a smell similar
used in curries and sauces and are often to ngapi. Used raw or cooked.
dried and ground. In New Mexico green nga-youk-kuan Burma Peppercorn
nga-youk-kuan
chillies are included in this category. nga yut thee Burma Chilli pepper
nga yut thee
thoroughly soaking in water then cooking in ng heung fun China Five-spice powder
ng heung fun
1.5 kg fish)
ngup jern China Duck feet
ngup jern
triangular leaves are used in the same way as niban dashi Japan The second infusion in
niban dashi
spinach. It is at its best eaten young and the making dashi. See also dashi
water should be changed during the niboshi Japan Dried and salted fish similar to
niboshi
cooking. See also Warrigal greens Bombay duck. Used for flavouring or fried as
nfissat North Africa A thin mutton broth from
nfissat
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niçoise, salade
niçoise, salade France Salade niçoise otoshibuta. The solids are usually served with
niçoise, salade
with meat salads and hard-boiled eggs. Corsica made in a brick shape (600 g) from
nicotinic acid See vitamin B3, E375
nicotinic acid
‘nests’.)
nisin See E234
nisin
another
niébé et maïs West Africa A dish based on nitrate of potash See saltpetre
niébé et maïs nitrate of potash
soaked dried cow peas, boiled. See also nitrites Salts of nitrous acid which are
nitrites
sunomono consisting of a mixture of rice water and lime (15:30:1) until the skins can
vinegar, soya sauce and dashi be rubbed off, washed until white in clean
nihura Nepal Drumstick vegetable
nihura
water then used for making masa or masa
harina
nijuseki , nijusseki Japan Asian pear
nijuseki
from quartered lemons with the pips greens cooked with a little sweated onion
removed. These are layered in a jar with a and garlic, then all simmered in stock with
little salt, chopped ginger, bay leaf and chilli seasoning to taste until tender. The name
between each layer then covered with lime also refers to the leaves of a plant used as a
juice and finally a thin layer of salt. The pickle vegetable in Central Africa.
is left covered for at least 2 weeks to mature. Njeguski Balkans A hard, scalded-curd,
Njeguski
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ñora
ripened for up to 4 months. Contains 33% noix du Brésil France Brazil nut
noix du Brésil
water, 33% fat and 31% protein. noix pâtissière France A cut of veal or beef.
noix pâtissière
calves’ or lambs’ kidneys diced or sliced and Nøkkelost Norway A hard scalded-curd
Nøkkelost
sautéed with mushrooms in butter. Flour, cheese made in wheels (up to 15 kg) from
stock, mushroom juices and cream added, semi-skimmed cows’ milk and flavoured with
seasoned and simmered 10 minutes and cumin and caraway. It contains 43% water,
finished with Madeira wine. 20% fat and 33% protein. Also called Nøkke
njursoppa Sweden Kidney soup made from
njursoppa
diced kidney flesh sweated with chopped Asiatic Russia, similar to the Indian paratha
onion and parsley, flour added to make a nonats France Gobies, Mediterranean fish
nonats
roux and let down with beef stock, boiled 10 similar to whitebait
minutes and finished with a whisked mixture
non-dairy creamer Creamer
non-dairy creamer
Malaysian ingredients
noce moscata Italy Nutmeg noodle basket A container made by lining a
noce moscata noodle basket
version of loomi
Parisienne or Paris cutter used for scooping Noorse kreeft Netherlands Dublin bay prawn
Noorse kreeft
nopalito Nopal
nopalito
Usually dried.
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norbixin
norbixin A golden yellow food colouring show the decoratively arranged filling. See
norbixin
annatto
nordische Meerbrassen Germany See bream
nordische Meerbrassen
style, i.e. containing cream, apples, cider,
1 calvados or seafood. Also used of fish served
Norfolk apple cake with sauce normande and garnished with
Norfolk apple cake England A shortcrust truffles, shrimps and crayfish or mussels.
pastry case with a pastry top filled with a
normande, sauce France A fish velouté
normande, sauce
plump breast
Normanna Norway A semi-hard cows’ milk
Normanna
Norfolk dumpling
Norfolk dumpling England A dumpling made cheese made with a lactic starter. The
of flour, eggs and milk sometimes with added cylindrical cheeses (up to 3kg) are ripened
yeast to cause it to rise before boiling for 2 months and develop a sharp flavour
Norfolk knobs
Norfolk knobs England Hollow biscuits made and patches of greenish blue colouration in
with a sweetened and butter enriched yeast- the white paste.
raised soft dough, kneaded, rolled, docked North American lobster A larger variety of
North American lobster
to remove all air, cut in 3 cm discs, proved lobster, Homarus americanus, than the
until doubled in size and baked at 220°C European, Homarus vulgaris
then completely dried in the oven at 90°C. northern fluke Summer flounder
northern fluke
Eaten with cheese or jam, or the like. northern prawn Deepwater prawn
northern prawn
Norfolk plough pudding England A pudding Black pudding flavoured with thyme,
basin lined first with suet pastry, then with allspice, marjoram, pennyroyal and
sausagemeat, the centre filled with a mixture coriander
of chopped onion, bacon flavoured with a Norvegia Norway A semi-hard cows’ milk
Norvegia
little sage and brown sugar plus stock, this cheese resembling Gouda. The paste
layered with more sausagemeat and contains small holes.
everything topped with suet pastry well norvégienne, sauce A type of mayonnaise
norvégienne, sauce
sea off Japan, China and Korea. It is formed nøtter Norway Nuts
nøtter
dried and has a colour ranging from green Nottingham pudding England The centres of
Nottingham pudding
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fruits. The white French version is common in the mixture and left for from 1 to 30 days
in the UK. In Germany it is light brown and to mature and become preserved.
smooth. nuka-zuke Japan 1. Nukamiso-zuke 2. A
nuka-zuke
similar to praline made from a light caramel vegetables are immersed in rice bran
mixed with crushed almonds or hazelnuts, num krathi Thailand Coconut
num krathi
poured onto a flat sheet and cut into small num taan Thailand Sugar
num taan
decorative shapes, or moulded when warm num taan peep Thailand Palm sugar
num taan peep
Eaten with cream cheese and bagels. sweetened with sugar and processed with
noyau France Kernel, stone or pit of a fruit
noyau ginger and chillies. Served with roast meats.
nuoc cot dua Vietnam Coconut milk
nuoc cot dua
smoked chicken
nuo mi zong zi China Lotus leaves stuffed
nuo mi zong zi
made with durum wheat flour with sweet rice and meat
nuong Vietnam Grilled
nuong
an accompaniment to meat
nudlar Sweden Dumplings
nudlar
available in Hamburg (NOTE: Literally ‘only
nuea Thailand Beef
nuea
here’.)
Nürnberger Germany Nürnbergerwurst
Nürnberger
called Nürnberger
nuez de Brasil Spain Brazil nut
nuez de Brasil
salt, beer and mustard made into a paste poppy seed strudel with a filling made from
with water. Salted vegetables are immersed ground walnuts, sugar, butter, raisins,
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nusu
cinnamon, lemon zest, rum and biscuit protein, carbohydrate and fat. It may also
crumbs. Sprinkled with poppy seeds. show, sugar, saturated fats, fibre and
nusu East Africa The name given to a half
nusu
sodium.
nutritional needs The amounts of the various
nutritional needs
filberts, macadamia nuts, peanuts, pecans, craft training qualification which consists, for
pine nuts, pistachios and walnuts. The cooking, of on-the-job training with agreed
coconut is an unusual hollow nut and there competencies but no formal externally
are many others of regional interest. marked examinations or time limits for
nut brittle See praline
nut brittle
and in fillings
nutmeg The hard, dried, oval, shelled seed
nutmeg
to the table on a wooden platter where it is
(up to 2 cm long) of which the outer covering chopped for service. The meat has often
is mace, from the fruit of an evergreen tree, been marinated in lemon juice with spices
Myristica fragrans. It has a warm sweetish and garlic before roasting. A Kenyan dish
aromatic flavour and is used when grated to usually accompanied with ugali and spinach.
nyana creole West Africa A stew from Ghana
nyana creole
from Louisiana, USA, considered to be a poached in white wine and covered with pink
luxury. Generally stewed in a tomato sauce. chaud-froid sauce and garnished with
chopped aspic
nutrient Any substance in food which is
nutrient
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OPQRSTU
oak leaf lettuce A loose-leaf lettuce with ob cheuy Thailand Cinnamon
oak leaf lettuce ob cheuy
deep bronze serrated leaves and a mild obed Russia The main meal of the day taken
obed
flavour. Also called red oak leaf lettuce, red any time between 13.00 and 17.00 hours
salad bowl lettuce obeni-mikan Japan Dancy tangerine
obeni-mikan
but fried in oil and butter until golden brown sausage made from a boiled skinned and
oat bran The fibrous outer layer of the whole
oat bran
sometimes dried.
oboru kombu Japan Shavings from soaked
oboru kombu
porridge or added to other flours for use in Obstkuchen Germany Fruit cake
Obstkuchen
be found
tart. The pastry is made with flour, sugar, raw
oats The seeds of a cereal grass, Avena sativa,
oats
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oca di guerra
oca di guerra Italy Goose poached in water minutes depending on size, alternatively
oca di guerra
and the flesh cooled in molten goose fat like smaller ones are tender if cooked very
confit quickly e.g. by deep-frying or stir-frying. See
oca farcita alla borghese Italy Roast goose
oca farcita alla borghese
also warm-water octopus, red octopus, curled
stuffed with chopped pork, apples, octopus
Odelsostur Iceland A cows’ milk cheese
Odelsostur
Andes region. It is said to have gone wild in potatoes, konnyaku, abura-age, hard-boiled
parts of France. Requires careful cooking to eggs and deep-fried Japanese meatballs all
rid it of oxalates. Also called oca, oka simmered in dashi with soya sauce and
occhialone Italy See bream 1 sugar for 2 to 3 hours. Bean curd is added
occhialone
mutton fish
ocean quahog A bivalve mollusc, Arctica
ocean quahog
causes the sensation of smell. It is caused by
islandica, similar in appearance to the molecules from the substance binding to
quahog clam but with a dark shell and flesh receptors in the nasal cavity which send
which sometimes has a strong taste. Found specific signals to the brain. The six main
in the North Atlantic but only fished in the odour qualities are fruity, flowery, resinous,
USA where it is used in manufactured clam spicy, foul and burnt. See also flavour. Also
products. called smell
oeil d’anchois France A raw egg yolk
oeil d’anchois
crumbled crisp nori and hot green tea surrounded by chopped onion and
poured over it. Eaten as a snack. anchovies served as a hors d’oeuvre
Oelenberg France A mild-flavoured, cows’
Oelenberg
ochro Okra
ochro
caking agent for yeast foods used in bread oeufs à la bénédictine France Poached eggs
oeufs à la bénédictine
making. Aids dispersion throughout the mix. served on a base of creamed salt cod
octopus An eight-armed cephalopod,
octopus
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oil
oeufs au chasseur France Scrambled eggs sufficient quantity will give the same
oeufs au chasseur
butter
oeufs montés (en neige) France Egg whites
oeufs montés
carrots and squash, all cooked, mashed and
beaten to a peak mixed with brown sugar, breadcrumbs and
single (light) cream, then baked until firm.
oeufs Rossini France An elaborate shirred
oeufs Rossini
shaped like a cook’s knife. Used for fine oignons, purée d’ France White onion soup
oignons, purée d’
cutting and paring and for testing food to see oignons, sauce aux France Onion sauce
oignons, sauce aux
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oil-down
and snake. See also essential oil, essential okroshka Russia A cold uncooked soup made
okroshka
fatty acids, cold-pressed, virgin oil, from cooked egg yolks mashed with dry
hydrogenation English mustard and sour cream and let
oil-down Caribbean A Trinidadian dish of down with kvas (or flat beer or semi-sweet
oil-down
vegetables, particularly cassava tubers or cider) and mixed with chopped white of egg,
breadfruit, stewed in coconut milk cooked potatoes, spring onions and cold
oil pastry A short crust pastry made with oil
oil pastry
roast meat all diced, flavoured with cayenne
instead of hard fat. Because of its fragility it pepper and garnished with chopped dill
oksebryst Denmark Brisket of beef
oksebryst
without heads’.)
olallieberry United States A hybrid of the
olallieberry
eaten as a vegetable. See also afang oleic acid A monounsaturated fatty acid
oleic acid
okayu Japan A rice gruel which when esterified with glycerol produces
okayu
flour pastry flavoured with caraway seeds Oléron France A mild creamy ewes’ milk
Oléron
and black treacle and completely sealed. cheese from the Ile d’Oléron on the Atlantic
This is then glazed with milk and baked in coast
the oven at 180°C for 2 hours or more and olestra An ester of fatty acids and sugar,
olestra
allowed to rest for 15 minutes. The pastry which behaves in cooking like oil or fat but
case is usually discarded. which is not absorbed by the human body.
okra The seed pod of a plant, Abelmoschus
okra
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omelette
olio, sott’ Italy Preserved in oil dish for the feast of San Anton on the 19th of
olio, sott’
green olive
Olive Germany Olive
Olive
bread and a non-alcoholic malt liquor
Olmützer Austria A strong-flavoured cows’
Olmützer
olives, pitted, stuffed with meat, ham or milk cheese similar to Handkäse, sometimes
chicken and deep-fried flavoured with caraway seeds
Olmützer Quargel Germany Very small (up to
Olmützer Quargel
in the same way as Camembert in Loiret. It is topping it with the meat and sauce. This may
be done in the kitchen or individually at the
eaten after 2 days ripening or left to ripen for
table. Also called luwombo
a month in damp cellars when it develops a
Olympia oyster A small delicate oyster, Ostrea
Olympia oyster
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omelette landaise
and served immediately. Generally served layers. Sometimes beef stock is added. Also
slightly runny (baveuse) in the centre. See called teisen nioned
also soufflé omelette onion clouté England A peeled onion
onion clouté
omelette landaise France Pine nuts fried studded with cloves some of which may hold
omelette landaise
gently in the butter before adding the eggs in a piece of bay leaf, most commonly used to
the usual way flavour the milk used for béchamel sauce
omelette (à la) norvégienne France Baked
omelette norvégienne
(NOTE: Literally ‘nailed onion’.)
onion kachumber South Asia Sliced onions
onion kachumber
Alaska
omelette pan A heavy-based frying pan with
omelette pan
salted and drained for an hour, mixed with a
rounded sloping sides, usually kept mixture of equal proportions of water, brown
exclusively for omelettes and never washed sugar and tamarind then combined with
after use but cleaned with absorbent paper. chopped tomato, minced ginger, chopped
Omelette pans are proved before first use by coriander leaves and chopped and
heating salt in them. deseeded green chillies
onion rings Onions sliced across the root
onion rings
sauce aux
omenalumi Finland Apple snow, the dessert onion seeds Used in India as a spice, often
omenalumi onion seeds
origin
ontbijtkoek Netherlands 1. A spiced
ontbijtkoek
delight’.)
oncom Indonesia A fermented paste made
oncom
from peanuts and subsequently fried. Similar opal basil A variety of basil with a heavy
opal basil
nutmeg and marjoram, packed into hog fat eaten in France. Also called snakelocks
ends or bungs, simmered for 30 minutes, opossum Small marsupials from the USA,
opossum
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origano
flavouring
oriental brassicas Brassicas cultivated
oriental brassicas
Marmalade made with oranges mainly for their leaves, stems and young
orange passion fruit Sweet granadilla
orange passion fruit
flowering shoots. They tend to grow faster
and have a wider range of uses than the
orange pudding United Kingdom A pudding
orange pudding
western varieties.
made from basic steamed pudding mixture
oriental bunching onion A bunching onion
oriental bunching onion
Orbignija martinana Botanical name flavoured with curry powder, reduced and let
Babassu
down with cream
Orbignija speciosa Botanical name Babassu
oriental mustard The name of a variety of
oriental mustard
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Orkney
i.e. garnished with braised chicory and agents, anti-caking agents and raising
potatoes agents in cake mixes, baking powder and
Orly, fish à l’ Fish, usually fillets of white fish
Orly, fish à l’
dessert mixes. E341 covers calcium
marinated in oil and lemon juice, passed tetrahydrogen diorthophosphate, calcium
through seasoned flour, coated in a frying hydrogen orthophosphate and tricalcium
batter, deep-fried at 175°C, drained, diorthophosphate.
orthophosphates, sodium and potassium
orthophosphates, sodium and potassium
ginger root
ortolan A small wild bird, Emberiza hortulana,
ortolan
in soups
ortaggi Italy Vegetables, greens
ortaggi
os France Bone
os
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oursin
spread with marmalade but without dried and two toed feet. It is now being farmed for
fruit its flesh which is very lean, its feathers and its
oscetrova Caviar from the osetrina sturgeon
oscetrova
about 4 to 7 kg of caviar. The caviar, known ostsås Sweden A type of cheese or rarebit
ostsås
variously as osciotre, ossetra, osetrova in the sauce made from diced cheddar cheese
West, is considered to be one of the finest. melted with butter and cream over a low
Also called white sturgeon heat, seasoned with salt and cayenne
oshifima South Africa The Namibian name for
oshifima
grilled
osyotrina sturgeon Russia See osetrina
osyotrina sturgeon
sturgeon
from China used as a garnish. They may be
ot Vietnam Chilli pepper
ot
alcohol.
oss buss Italy Ossobuco
oss buss
plum from the tree Spondias dulcis
otak-otak Malaysia A mixture of chopped raw
otak-otak
steaming
osso Italy Bone
osso
ostrica piatta Italy European flat oyster ounce A unit of weight equal to one sixteenth
ostrica piatta ounce
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ous remenats amb camasecs Catalonia ovos estrelados Portugal Fried eggs
ous remenats amb camasecs ovos estrelados
Scrambled eggs with wild mushrooms ovos mexidos Portugal Scrambled eggs
ovos mexidos
about 70% of egg white protein. It is partially ox 1. A general name for the male or female of
ox
coagulated by fast beating especially at common domestic cattle (bulls and cows),
higher temperatures and is responsible for especially a castrated male. The name is still
the stability of whipped egg white. It starts to used as a prefix for some items of offal e.g.
coagulate with heat at around 60°C. liver, kidney, heart, etc. 2. Sweden Indicating
oval kumquat Nagami kumquat beef
oval kumquat
milk cheese with a reddish-brown rind rhubarb and some other leaves, stems and
resembling Tilsit tubers which serves to prevent insect attack.
Ovcí Hrudkovy syr Czech Republic A semi-
Ovcí Hrudkovy syr
It has no known benefit to humans and may
hard unpressed ewes’ milk cheese made in be deleterious especially for certain health
spheres or brick shapes (up to 10 kg) and conditions.
ripened in brine for a week Oxalis tuberosa Botanical name Occa
ox brains The brains of older cattle, not now
ox brains
rectangular but may be other shapes, heated used in the UK because of BSE
oxbringa Sweden Brisket of beef
oxbringa
opening and in which food is baked, roasted (cleaned intestines) of cattle, known as
or cooked runners to 48 mm diameter, middles 45 to
oven-fry, to United States To pass meat
oven-fry, to
or dish until brown and cooked through the cheek of cattle generally classed as offal.
oven-ready Sold in a state ready to be put in
oven-ready
half.
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oyster sauce
oxidation In cooking, the reaction of a food oxymel A mixture of 4 parts honey to 1 part
oxidation oxymel
with the oxygen of the air which usually vinegar which may be used as a marinade or,
produces off flavours. Oxidation reactions after diluting with water, as a drink
are often promoted by light and high oxystearin A sequestering agent and inhibitor
oxystearin
temperature increases the rate of reaction of fat crystallization used in salad creams
(approximate doubling for every 10°C rise). and similar foodstuffs
Anti-oxidants are used to inhibit the reaction.
oyakonabe Japan A small round frying pan
oyakonabe
of onion, garlic, carrot and turnip browned in end of the back containing a fair amount of
fat; flour added to make a brown roux; fat
oyster crab A very small (1 cm) crab which
oyster crab
liquidized, strained, seasoned and oyster knife A knife with a thin, strong, sharp-
oyster knife
consistency corrected; finished with sherry pointed blade, used to open oysters
and garnished with diced or balled carrots
oyster meat See oyster 2
oyster meat
oxygen The gas which is necessary for most oyster sauce 1. China A condiment and
oxygen oyster sauce
animal life and which forms about 20% of flavouring sauce consisting of soya sauce
the air. At high temperatures it causes combined with dried oysters. It has a strong
oxidation and deterioration of food. The rate shellfish flavour. 2. See huîtres, sauce aux 3.
of oxidation doubles for every 10°C increase United Kingdom A béchamel sauce with
in temperature. Occasionally used as a cream, a little cayenne pepper, oyster juice
packaging gas. and poached and bearded oysters
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oyster sausage
oyster sausage England A traditional sausage parsley in butter, adding piri-piri or similar
oyster sausage
made when oysters were the food of the poor. hot sauce, white wine and seasoning and
Made from pounded veal, chopped or processing in a blender.
minced oysters and breadcrumbs soaked in oysters outback
sweet peppers and onion, gratinated with oysters Van Diemen Australia Shucked
breadcrumbs and cheese and grilled oysters each covered with a slice of
oysters Mombasa East Africa Shucked
oysters Mombasa
Tasmanian Brie, seasoned with mountain
oysters baked in the oven for 6 to 8 minutes. pepper and garnished with a native
Each oyster is topped with a little sauce pepperberry
oz
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PQRSTUV
pa Catalonia Bread pachadi South Asia Chopped vegetables
pa pachadi
after a meal usually consisting of a mixture of Pacific Ocean, used mainly for processed
aromatic seeds, often garishly coloured. See fish products
Pacific halibut The halibut, Hippoglossus
Pacific halibut
also pan 2
paarl lemoen South Africa A classic Cape
paarl lemoen
stenolepsis, found in the northern Pacific
recipe for abalone (perlemoen) which is Ocean
Pacific mackerel The mackerel, Scomber
Pacific mackerel
caught in the Mekong river. Its roe alone can paddy rice Freshly harvested rice still with its
paddy rice
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padek
padek Laos A fish paste made by salting fish pai chi China The dried root of a relative of
padek pai chi
or fermenting it with rice bran angelica, Angelica sinensis. See also dang
padella Italy Frying pan
padella
gui
paillard 1. France A thin escalope or slice of
paillard
using seafood on the coast and game inland pain France Bread, also used for the long 400
pain
paellera Spain A wide, round, shallow, 3 to 5 speciality of bread toasted on one side, the
paellera
cm deep pan with 2 handles. The diameter, untoasted side covered with maple sugar,
which can be up to a metre, depends upon grilled until the sugar melts then served with
the number of servings required. Used for cream
cooking paella which is served direct from pain bis France Wholemeal or brown bread
pain bis
bacon, mushrooms and tomatoes, especially pain de Gênes France Genoa cake
pain de Gênes
puff pastry
pain de ménage France Home-made bread
pain de ménage
250 g
pahari mirich South Asia Sweet peppers
pahari mirich
banana cake
pain grillé France Toast
pain grillé
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palm cabbage
pain intégral France Wholemeal bread cheese or meat. (NOTE: They are the north
pain intégral
bread
pain parisien A long loaf of bread rather like
pain parisien
simmered until cooked in a clay pot with
a large baguette vinegar, salt and possibly ginger and sugar.
Allowed to cool in the liquid and served cold
pain perdu France Stale bread slices dipped
pain perdu
cheese
Danish sandwiches
paio Portugal A thick garlic-flavoured pork
paio
sausage
palamita Italy Bonito, the fish
palamita
paistettu Finland 1. Roasted 2. Fried the chuck and clod used for stewing or
paistettu
shoulder
pak chai China Pak choy
pak chai
pak chee Thailand Coriander seed and leaves handled blade with a round blunt end and
pak chee
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palme
Palme
kernels of the fruits of the oil palm, Elaeis palombe France Wood pigeon
palombe
guineensis, mainly used for margarine palombo Italy 1. Smooth hound, the fish 2.
palombo
areas. About half the African production is deep and round but may be other shapes,
used as cooking oil, the remainder is used for fitted with one long handle or two small
soap and industrial purposes and after handles 2. Italy, Spain Bread, cake 3. South
treatment for margarine. The oil sets to a soft Asia A betel leaf folded into a parcel
solid after extraction. It contains 40% containing a betel nut, spices and a little lime
saturated, 40% monounsaturated and 10% paste. Chewed to extract the flavours and
polyunsaturated fat. See also palm kernel oil considered by some to be an aid to digestion
palm-oil chop West Africa A celebratory dish
palm-oil chop
to be taken after a meal. The lime provides
made by browning beef or chicken pieces in much needed calcium. The fibrous mass left
palm oil with ground ginger or cinnamon, after all the flavour has been extracted is not
The meat is removed and vegetables are swallowed. Sometimes spelled paan but this
sweated in the same oil and simmered for 20 refers to another mix.
pan, to United States To cook vegetables
pan, to
added and simmered until cooked. Served layered, e.g. desserts, salads, ice creams,
over rice with a selection of garnishes for the etc. 2. Garnished with a mixture of flageolet
guests to choose at will. and French beans
palm sugar A sugary substance obtained by panada 1. England, Spain A stiff pounded and
palm sugar panada
boiling down the sap from the palmyra palm boiled mixture of stale bread and water with
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pané, to
possibly oil, used for thickening and binding panchporan South Asia Panch foran
panchporan
and egg and finished with grated Parmesan bread, containing seasonal vegetables and
cheese finished with oil and cheese. Also called
panade France 1. See panada 2. A peasant
panade
pappa
soup based on water, stock or milk and pancreas An abdominal gland which supplies
pancreas
dishes traditional in the Abruzzo region both for its colouring and flavour
panato Italy Panéed, breaded
panato
Pandanus odoratissimus Botanical name
Screwpine
pan bagnat France A sandwich from
pan bagnat
very hot iron (non-stick) frying pan with no fat enriched dough mixed with a variety of
by rapidly browning all sides to seal in the candied fuits, nuts, raisins, pine nuts, etc.
juices and formed into various shapes (NOTE:
pancake A thin flat cake cooked on both sides
pancake
Literally ‘Christmas bread’.)
pan di Spagna Italy A liqueur soaked sponge
pan di Spagna
reserved for pancakes and crêpes pandowdy United States A type of apple pie
pandowdy
spices, rolled up and eaten either raw in thin and spice, moistened with cider, covered
slices or cooked in thicker slices. Also called with biscuit dough then baked until golden
panchetta brown
pan-dressed United States (Fish) gutted and
pan-dressed
panchphoran, panchporan South Asia Panch pané, to An anglicization of the French paner,
panchphoran pané, to
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pane bianco
beaten egg and breadcrumbs in that order, minutes uncovered, then grilled to brown the
prior to frying them top. Served from the pan.
pane bianco Italy White bread paniccia Italy Panissa
pane bianco paniccia
Sardinia
panino Italy Bread roll
panino
tin
panela South America A hard dark sugar from
panela
bird and served hot panna montata Italy Whipped cream, usually
panna montata
sweetened
panettone See pannetone
panettone
Panfisch Germany A mixture of cooked cheese from south Lombardy, made from
Panfisch
minced fish and onions served on mashed whole milk, the curds not salted but gathered
potatoes in cheese cloths, drained, kept at 28°C for 7
panforte Italy A rich cake from Sienna
panforte
days and ripened for a further 8 to 19 days at
containing glacé fruits and nuts a lower temperature. It has a thin yellow rind
pan-fry, to To cook in a frying pan with a small
pan-fry, to
and a white to fawn, mild and slightly bitter
quantity of fat or oil paste with lots of small holes. Also called
Pannerone
panggang Indonesia Spit-roasted. The food is
panggang
usually marinated.
steak and onions
pang kao niew Thailand Glutinous rice flour
pang kao niew
quarters
pangrattato Italy Dried stale bread reduced to
pangrattato
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papavero, al
vanilla essence. The egg whites are reserved panzanella Italy A bread salad from Tuscany
panzanella
whilst the batter matures for 12 hours, made from coarse bread soaked in water
beaten to a stiff peak and folded into the and squeezed dry, mixed with chopped
batter just before it is fried in 100 ml lots. tomatoes, basil and other salad vegetables,
Filled with a thickened soft fruit compote. dressed with oil and vinegar and left to
pannocchia Italy Mantis shrimp
pannocchia
pansotti Italy Triangular-shaped ravioli filled papain A protease derived from papaya latex,
pansotti papain
with meat, offal or cheese. Also called used to remove protein hazes from beer, in
pansoti, panzerotti bread dough modification, for yeast autolysis
pansy A plant, Viola tricolor with edible flowers
pansy
and for tenderizing meat for manufacturing
used for decoration and to add a subtle purposes. It is also present in pineapples
flavour to salads and figs.
Papaja Germany Papaya
Papaja
partially split, filled with a savoury filling then dumplings, poached in water, drained and
fried until crisp coated with melted butter, breadcrumbs and
panunto Italy Bruschetta (Tuscany)
panunto
caster sugar
panure 1. France Breadcrumbs 2. A coating
panure
of flour, beaten egg and breadcrumbs. See non-bitter potatoes from Peru, dried in the
also pané, to sun and then ground. Used for the
panurette France Finely grated rusks used as preparation of carapulca.
panurette
from Mull made with dripping from the roast pumpkin seeds
papavero, al Italy With poppy seeds
papavero, al
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papaw
Papaver somniferum Botanical name Opium pappa Italy A soup thickened with stale bread.
pappa
Asimina triloba, which grows in temperate soup with tomatoes cooked in oil, garlic and
regions of the USA. It is kidney-shaped with basil
smooth yellow skin and large brown seeds pappadam South Asia Poppadom
pappadam
bananas and pears. 2. Papaya pappardelle Italy Wide egg noodles with
pappardelle
crinkly edges
melon-shaped fruit to 20 cm long, from the paprica dolce Italy Paprika
paprica dolce
fish cooked in it
Sliced onions and garlic are sweated in oil;
paper frill See cutlet frill
paper frill
the bone of a leg of lamb and smoked ewes’ milk cheese with a sharp
salty taste made in 500 g cylinders or bricks
papillote, en England, France Baked in a
papillote, en
packet.
paradicsommártás Hungary Ketchup
paradicsommártás
papo seco Portugal Bread roll or ordinary paradise nut South America A nut from a
papo seco paradise nut
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Parma ham
Brazil nut but has a more delicate flavour parique South Africa A mixture of peanuts,
parique
and a thinner shell. Also called sapucaya nut cooked rice and sugar wrapped in banana
paragonimus A species of fluke endemic in
paragonimus
tuberculosis-like symptoms since it lives in concentric baked rings of choux pastry, split
the lungs. It can also affect the brain. Easily in half and filled with whipped cream or
cured with 1 dose of praziquantel. crème pâtissière mixed with a fine praline
Paranuss Germany Brazil nut
Paranuss
on the outside
parboil, to To boil foods until they are about
parboil, to
dried thyme, bay, basil and sage ground with
half cooked coriander seed, mace and black
parboiled rice See converted rice
parboiled rice
peppercorns used for flavouring
parisien France Gros pain
parisien
a dessert. Flavourings included coffee brown ginger cake from Yorkshire made with
(traditional), chocolate, fruit, vanilla, liqueurs oatmeal and sweetened with black treacle.
and praline. Usually served in squares after maturing for
parfum France 1. Flavour 2. Aroma
parfum
a week.
pargo 1. Portugal Barbel, the fish 2. Spain Sea
pargo
knife, used to peel fruit and vegetables prosciutto. It must come from around the
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Parmentier
town of Parma in Italy, have been air-dried for crispum, or flat duller leaves, P. crispum
at least 8 months and be branded on the ‘Neapolitanum’. The flat-leaved variety which
skin. is common outside the UK has a stronger
Parmentier France Containing potatoes
Parmentier
flavour. It is very widely used as a culinary
Parmentier, purée England, France Sliced
Parmentier, purée
herb, as a decoration or garnish either in
onion and leek sweated in butter, bouquet sprigs or chopped, and as an essential part
garni, stock and sliced peeled potatoes (esp. the stalks) of a bouquet garni. See also
added, simmered, skimmed, bouquet garni French parsley, Italian parsley
parsley butter See beurre (à la) maître d’hôtel
parsley butter
with a strong and distinctive flavour made chopped parsley. Used for poached and
from unpasteurized skimmed cows’ milk. boiled fish and vegetables. 2. A fish velouté
The curds are heated and packed into very mixed with a strong infusion of parsley,
large circular moulds and matured for well chopped parsley and a little lemon juice
over 2 years, ending up with a pale straw parsnip A biennial plant, Pastinaca sativa,
parsnip
colour and a black rind. When grated it is whose long (up to 25 cm) conical tap root is
used on a wide variety of Italian dishes. The harvested as a winter root vegetable in the
composition depends on age, at 18 months first year. The roots have a cream sweetish
it is 27% water, 37% fat and 31% protein. flesh with a distinctive flavour and are best
See also Parmigiano Reggiano after being frosted. Served boiled, roasted,
parmesane, à la France Containing or
parmesane, à la
salted in brine and turned and brushed boned leg of lamb, stuffed with a duxelle
regularly. It is unique to its particular region mixed with chopped ham and chives,
and although it may be made at any time it marinated for 24 hours in port, red wine, red
has special names according to the date of wine vinegar, juniper, allspice, bay leaf and
manufacture, ‘maggengo’ April to November grated nutmeg, drained, dried, seared then
and ‘invernengo’ December to March. The braised in the marinade in a covered dish at
non-winter period can also be split, ‘ditesta’ 180°C for up to 2 hours until cooked and
April to June, ‘agostano’ or ‘di centro’ July served with the reduced strained cooking
and August and ‘tardno’ September to liquor
November. One year old cheeses are called partan bree Scotland Puréed soup from
partan bree
‘vecchio’ and two year old ‘stravecchio’. Scotland containing crab meat and rice
Always stamped with the name. It may be
partridge 1. United Kingdom A greyish-brown
partridge
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pasta e fagioli
pasha Finland A type of cheesecake surface of food in a hot frying pan prior to
pasha
and liver pâté from the Ukraine made with passerino Italy Plaice
passerino
fried calves’ liver, veal, bacon and vegetables Passiflora edulis Botanical name Purple
simmered with chicken stock and dried passion fruit
mushrooms, strained, processed with Passiflora edulis var. flavicarpa Botanical
softened bread, bound with egg, seasoned name Yellow passion fruit
and flavoured with allspice then baked in the Passiflora laurifolia Botanical name Yellow
oven at 180°C granadilla
Pasiego prensado Spain A soft mild white Passiflora ligularis Botanical name Sweet
Pasiego prensado
to Pasiego prensado but hand-moulded into passion fruit The globular fruit of climbing
passion fruit
dark brown chilli, commonly dried warm, humid, frost-free climates. See purple
pasionara Spain Nigella
pasionara
passion fruit, yellow passion fruit and sweet
paskha Russia A rich dessert made from a
paskha
granadilla. Passion fruit on its own generally
mixture of curd cheese, cream, almonds and refers to the purple variety.
passoire France Colander, strainer, sieve
passoire
out, muslin removed, and decorated. variety of extruded, cut or pressed shapes
Traditionally served at Easter. Also called and sheets of pasta dough made either fresh
pashka and soft, or dried, from a basic dough of
pass, to 1. To pass a food item through an
pass, to
overcooked 3. Skinned and deseeded macaroni, fennel and fresh sardines, cooked
tomatoes simmered with chopped onions in a pie dish and served cold
pasta alle acciughe Italy Pasta with tomato
pasta alle acciughe
beaten egg, etc.) 2. To quickly seal the with pasta, white beans and salt pork
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pasta fatta in casa Italy Fresh pasta usually pastelitos Mexico Biscuits or small cakes
pasta fatta in casa pastelitos
curds that are kneaded until they become an of the Cornish pasty, the Hispanic empanadas
elastic dough and easy to shape and the Indian samosa, usually filled with a
pasta frolla Italy Shortcrust pastry
pasta frolla
pastai persli Wales Welsh parsley pie pastetice od sira-skute Balkans Turnovers
pastai persli pastetice od sira-skute
pasta italiana Spain Spaghetti from Serbia filled with ham and using a
pasta italiana
is pastanagues.)
pasta reale Italy Small pasta grains for soup
pasta reale
liquid, to a temperature between 60 and
pasta rigata Italy Ridged pasta which traps
pasta rigata
100°C to kill particular pathogenic
more sauce than smooth organisms, e.g. milk may be pasteurized at
62.8°C for 30 minutes or at 72°C for 15
pasta rossa Italy A red or pink pasta coloured
pasta rossa
manufactured and sold through retail outlets 15 seconds and then rapidly cooled. This
pasta sfoglia Italy Puff pastry
pasta sfoglia
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pâté
pastine Italy Tiny pasta shapes for soup pat, to To shape a solid or semi-solid into a pat
pastine pat, to
serrated edge attached to a handle, used to patate sabbiose Italy Sauté potatoes
patate sabbiose
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pâte à choux
flavourings and seasoning. Allowed to cool in pâté maison France A cold pâté produced on
pâté maison
the mould then turned out and eaten cold, the premises usually cut in slices as a hors
usually as a hors d’oeuvres. As a rule of d’oeuvre and served with a garnish and
thumb there should be equal amounts of fingers of hot toast
lean meat and fat to which are added binders patent blue V A synthetic blue food colouring.
patent blue V
Noodles
pâte à sucre France Sugar pastry pâtes de fruits France Pieces of crystallized
pâte à sucre pâtes de fruits
almond and sugar pastry pastry (pâte brisée) used extensively for
pâte d’amandes France Marzipan
pâte d’amandes
patisserie. Quite fragile and requires careful
handling.
pâte d’anchois France Anchovy paste
pâte d’anchois
framboise en pâte de fruit (raspberry jelly) filled with a mixture of minced beef, chopped
pâté de Pâques France Veal and pork pie
pâté de Pâques
onions, tomatoes, rice and seasonings,
pâté de Pâques au biquion France An
pâté de Pâques au biquion
baked in the oven and served hot
patlican salatasi Turkey Cooked aubergine
patlican salatasi
another circle of puff pastry sealed around patola Philippines Angled loofah
patola
the edges and crimped. Baked at 200°C for patra Dasheen leaves used as a vegetable
patra
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peach Melba
are eaten as a vegetable when it is very paysanne A vegetable cut in thin slices and
paysanne
young. Also called scallop squash, custard small (1 cm) triangular, square or round
marrow, cymling (NOTE: So called because of shapes
its dish shape with scalloped edges.) paysanne, à la France In the peasant style,
paysanne, à la
pays France Country or region, as in vin de peach Melba An individual dessert made with
pays peach Melba
pays, locally produced wine vanilla ice cream plus poached, skinned and
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pea crab
destoned peaches with a topping of fresh pear Condé A Condé dessert, possibly made
pear Condé
raspberry sauce. Served in a coupe dish. with a short-grain rice, topped with a fanned
pea crab
pea crab A very small crab from New poached pear. Also called poire condé
pearks sakhoo Thailand Tapioca
pearks sakhoo
cream. Also called oyster crab steamed and tumbled in a revolving cylinder
pea flour
pea flour Flour produced from fully mature to remove the outer coating. Softens more
dried peas used for soups and thickening quickly than pot barley.
pearl millet A white-seeded variety of bulrush
pearl millet
butter and are used to thicken and flavour pea starch Pea flour
pea starch
many sauces and stews. Also called peau blanche France Ziste
peau blanche
groundnut, monkeynut
peber Denmark Pepper
peber
peanut butter
fat. It has a rather high melting point pie filled with pecan nuts often served at
(freezing point) and a high smoke point. Thanksgiving
Used for deep-frying. Also called groundnut
pechay Philippines Chinese leaves
pechay
pear
western Asia which requires cool winters to baked with honey, walnuts, cinnamon and
fruit. The thin, usually smooth, green lemon zest
through yellow to brown and often mottled
pechenye, pyechenye Russia Tart
pechenye
varieties and they may be eaten raw, Chicken breast filled with chopped veal
poached, baked, etc. pechyen-grill, pyechyen-grill Russia Liver
pechyen-grill
pear apple
pear apple Asian pear and onion kebabs basted with mutton fat
430
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Peking cooking
from Asiatic Russia. The liver can be wines and beers and for the extraction of fruit
wrapped in bacon for non-Muslims. juices by breaking down pectin
peda South Asia Milk fudge formed into small
peda
Canestrato
or hot-plate
Pecorino canestrato See Canestrato
Pecorino canestrato
29% fat and 25% protein. some, principally root, vegetables 2. The
Pecorino Romano Italy A hard cooked-curd
Pecorino Romano
20 kg). The curds are tapped and pierced in or vegetables or to remove any outer
their moulds to promote drainage of whey, covering, e.g. paper from a cake or rind from
and the cheeses are dry-salted and needled a cheese
to allow salt to penetrate over a period of 3
peeler An implement used for peeling,
peeler
peeler
cheese made between October and June
peertjes Netherlands Cooking pears
peertjes
Siciliano bianco
pectin A natural hemicellulosic carbohydrate
pectin
shark
peix espasa Catalonia Swordfish
peix espasa
pH, then the jelly will weep, boiling also duck breeds, Aylesbury is the other. It
reduces the gelling power. Citrus fruits, matures in about 7 weeks from hatching and
apples, currants and some plums are rich in contains a lot of fat.
pectin and acids. Other fruits require added Peking cooking The style of cooking
Peking cooking
pectin and acid to make a satisfactory jam. practised in the northeast of China around
See also E440(i) Beijing. It is suited to a colder climate and
pectinase An enzyme obtained from
pectinase
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Peking duck
flavourings included garlic, ginger, onions, freshly minced meats mixed with just
chives and leeks. enough water to keep them juicy, and
Peking duck A renowned Chinese speciality
Peking duck
carefully sealed in an envelope of extra-thick
of crisp, marinated and roasted duck, pieces dough. Traditionally made at the beginning of
of which are wrapped up in a small pancake winter, left frozen outside in the snow and
with spring onions, strips of cucumber, and a used as required.
pelota Spain Meatball
pelota
meaty breast and an even layer of fat Pembrokeshire broth Wales Equal weights of
Pembrokeshire broth
between the skin and the carcass so that the salted beef and bacon in a piece simmered
skin separates when roasted and becomes in water for 2 to 3 hours, finely shredded or
crisp. Also called Beijing duck chopped carrots, turnips, onions and
Peking pear Asian pear
Peking pear
Pelargonium capitatum Botanical name A pounded to a paste with molten fat and used
rose-scented geranium used as an infusion by the native Indians as an easily
to flavour sauces, custards, jellies, etc. transportable energy source. It will keep for
Pelargonium crispum ‘Prince of Orange’ some time. Occasionally used with an
Botanical name An orange-scented admixture of dried vine fruits as iron rations.
geranium used as an infusion for general Also called pemican
Penang sugar A crude unrefined sugar
Penang sugar
flavouring
Pelargonium graveolens x tomentosum containing a high proportion of molasses
Botanical name A rose-peppermint-scented Peña Santa Spain 1. A dessert similar to
Peña Santa
name An apple-scented geranium used with pasteurized cows’ milk resembling Brie in
fish baked in cider appearance but softer and with a stronger
Pelargonium quercifolium Botanical name flavour
An oak-leaved incense-scented geranium peng China A method of cooking in which
peng
Pelargonium radens Botanical name A rose- ingredients are first deep-fried to seal the
lemon scented geranium. An infusion of the surface quickly and then stir-fried
leaves is used for general flavouring. Penicillium camembertii One of the
Pelargonium x fragrans Botanical name A penicillium moulds associated with the
pine-scented geranium used in soup and ripening of soft Camembert type cheeses
Welsh rarebit Penicillium candidum A strain of the
pelato Italy Peeled, skinned
pelato
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peppermint oil
penny bun Cep pepo A type of marrow with a hard rind and
penny bun pepo
and ‘upright’ with upright stems to 30 cm. It biscuit, variously flavoured with powdered
should only be used in small quantities and cinnamon, cloves and cardamom seeds,
not when pregnant or suffering from kidney served especially at Christmas
problems. Also called pudding grass
pepparrot Sweden Horseradish
pepparrot
pastries
with vegetables and herbs and served with a
pen shell Fan mussel
pen shell
the spice
pepe di caienna Italy Cayenne pepper pepper, to To sprinkle or season with ground
pepe di caienna pepper, to
pepper
peppercorn The berries from a perennial
peppercorn
with sweet onions, red and yellow sweet peppercress See cress
peppercress
peppers, tomatoes and a little garlic finished pepper dulse A seaweed, Laurencia
pepper dulse
with chopped fresh parsley. Often served pinnatifida, with a strong flavour once used
cold as an antipasto. as a condiment and chewed like tobacco in
peperoncino Italy 1. Hot chilli pepper 2.
peperoncino
Iceland
Paprika peppergrass See cress
peppergrass
occasionally used for chilli peppers and condiment from Louisiana made with
grains of paradise chillies, sweet peppers, sugar, vinegar and
peperoni gialli Italy Sweet yellow peppers
peperoni gialli
related to the tomato. It has a yellow to green, grinding dried peppercorns to a powder as
smooth, shiny and bitter skin streaked with required
purple, a sweet, slightly acid, yellow flesh peppermint A strongly scented plant of the
peppermint
and a central mass of white seeds. Eaten mint family, Mentha x piperita, with dark
fresh or in cooked sweet or savoury dishes. green pointed leaves and small pink or
Also called melon pear 2. Portugal, Spain purple flowers. Mainly cultivated for its oil
Cucumber which is used as a flavouring, but may be
pepino de mar Spain Sea cucumber
pepino de mar
pepitoria Spain Meat hash or stew fondant very popular in chocolates served
pepitoria
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pepperoncini
pepperoncini United States A small, mild, through the tube again until all the solubles
pepperoncini
and pork with chopped sweet red peppers perdikes Greece Partridge
perdikes
thick soup or thin stew made with tripe perdiz a la moda de Alcántara Spain Stuffed
perdiz a la moda de Alcántara
mixed vegetables including okra, pumpkins perdiz en chocolate Spain Partridge baked
perdiz en chocolate
and yams, flavoured with chillies and often in a casserole with onions, garlic, parsley and
containing cassava juice vinegar and topped with chocolate
pepperrotsaus Netherlands, Norway
pepperrotsaus
served with a sauce made from the deglazed peren Netherlands Pears
peren
poivre
in red wine
pepper tree Various evergreen trees of the
pepper tree
making
périgord, à la See périgourdine, à la
périgord, à la
foie gras
Perca, especially P. fluviatilis, with a fine périgourdine, sauce France As sauce
périgourdine, sauce
heated to boiling point at the base rises variety of perilla, Perilla frutescens, grown in
through a central tube and sprays over a north India, China and Japan and used in
container of ground coffee. As it percolates Asian cooking
through it extracts the solubles from the peri-peri A simple sauce made from hot
peri-peri
coffee and returns to the base to rise up chillies. See also piri-piri sauce
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pesce al cartoccio
perisoare cu verdeaţă Romania Meatballs olives. The meat is cut in thick slices and
perisoare cu verdeaţă
made of a mixture of minced beef and fat served over the reduced cooking liquor.
pork (1:3) with plenty of chopped and fried persillade France A mixture of chopped garlic
persillade
onions and seasoning, shaped into small or shallots and chopped parsley used as a
balls, rolled in a mixture of chopped green flavouring
herbs and fried very slowly in butter. Served persillade, sauce France A vinaigrette
persillade, sauce
making
Persian leek A small variety of leek about the
Persian leek
mixture of bread, tapioca and chopped ham,
size of a spring onion used as a flavouring braised and served with thickened cooking
Persian lime A lime, Citrus latifolia, with a
Persian lime
liquor
perzik Netherlands, Russia Peach
perzik
rice with a crust similar to kateh wine with onions and chocolate and served
persicata Italy A paste made from peaches
persicata
with mushrooms
which is dried and cut into squares pescado a la sal Spain Whole unskinned fish
pescado a la sal
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pesce cane
pesce cane Italy Dogfish petha South Asia Strips of wax gourd softened
pesce cane petha
pesce stocco Italy Stockfish, dried cod strength consommé in which are simmered
pesce stocco
with a mortar. See also pestle and mortar petit gris France A small dark brown snail
petit gris
by hand foods, spices and the like to a fine petit pain France A quarter-sized baguette
petit pain
fritter similar to a beignet. From Burgundy. Petroselinum crispum Botanical name Curly
(NOTE: Literally ‘nun’s fart’.) parsley
pétéram France A rich offal stew containing
pétéram
French) parsley
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pheasant
gelatine content
petto Italy Breast of an animal, brisket, etc. phak hom pom Laos Coriander leaves
petto phak hom pom
petto di tacchino alla milanese Italy Panéed phak si Laos Dill seed
petto di tacchino alla milanese phak si
Moth bean
pez martillo Spain Hammerhead shark
pez martillo
Tepary bean
Pfahlmuschel Germany Farmed mussel Phaseolus aureus Botanical name Mung
Pfahlmuschel
bean
to gingerbread eaten at Christmas
Phaseolus mungo Botanical name Black
Pfefferminz Germany Peppermint
Pfefferminz
gram
Pfeffernüsse Germany Spiced ginger biscuits
Pfeffernüsse
butter (12:8:6:4:1) well-flavoured with spices birds, Phasianus colchicus, weighing about
and baked at 205°C 1 to 1.5 kg and suitable for two persons. Hen
Pfefferpotthast Germany Boned and trimmed
Pfefferpotthast
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phen
Pokeweed
made with beef stock, and served with limes phytomenadion See vitamin K
phytomenadion
dinner.
items
phong jau China Chicken feet
phong jau
and trisodium diphosphate all classified as picada 1. Mexico A filled turnover made with
picada
E450(a) and pentasodium triphosphate and tortilla dough. See also garnacha 2. Catalonia
pentapotassium triphosphate classified as A sauce whose principal ingredients are
E450(b). See also polyphosphates garlic, ground nuts, toasted bread, spices
phosphoric acid See orthophosphoric acid,
phosphoric acid
necessary for health. Usually in the form of cooked savoury mixture of minced pork and
phosphates which are essential for cellular beef with onions, oil, tomatoes, garlic,
processes as well as for the construction of vinegar, raisins, chopped almonds, spices,
bones and teeth. herbs and seasonings, used as a filling or
phul Nepal Egg
phul
dried off over a high heat before serving. Picadon France A soft goats’ milk cheese
Picadon
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pieces
AOC status. Contains 45% fat. pickled garlic Peeled garlic cloves pickled in
pickled garlic
mutton mixed together) and vegetables additives such as anti-caking agents which
(sliced onions, carrots, celeriac, potatoes are often insoluble and would cloud the
and savoy cabbage), seasoned, moistened pickle
with water, covered and baked in the oven. pickling spice United Kingdom A mixture of
pickling spice
Served from the pot. Also called whole spices used to flavour vinegar for
Pichelsteiner preparation of pickles and chutney,
pichón Spain 1. Pigeon 2. Squab consisting of a selection from dried ginger,
pichón
fruits, preserved in a flavoured sauce or smoked front leg of pork, similar in taste to
solution which prevents the growth of ham
Picodon France The name of various goats’
Picodon
brine, vinegar or other acid solutions pie 1. A sweet or savoury mixture enclosed
pie
together with flavourings. The low pH or high totally in pastry and cooked in a container or
salt concentration prevents the growth of placed in a pie dish and covered with pastry
microorganisms. prior to cooking 2. Italy Foot 3. Italy Piadina
pickled bean curd See bean curd cheese pie, à la France Black and white like a magpie
pickled bean curd pie, à la
pickled cucumber Cucumbers or cucumber pièce de boeuf France A prime cut of beef
pickled cucumber pièce de boeuf
pieces or slices pickled in spiced brine or pièce montée France The centrepiece of a
pièce montée
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pie cherry
trotters, panéed and deep-fried cheap secondary cuts of veal e.g. neck,
scrag and breast
pie dish A round or oval dish with a rim on
pie dish
en-paquets
perennial shrub, Cajanus cajan, which are a
pie floater Australia A meat pie floating on
pie floater
pasties made from 10 cm rounds of choux, flavour is distinctive and is sometimes said to
sour or puff pastry with a variety of fillings, resemble that of a raspberry or cherry. As
baked at 200°C or deep-fried. Often served they require low night temperatures to
as an accompaniment to soup or as a snack. develop the red colour they tend only to be
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pilau
grown in the Mediterranean and similar Pikantwurst Austria A spicy sausage similar
Pikantwurst
pignatta Italy Earthenware cooking pot cows’ milk cheese with scattered holes.
pignatta
served cold or for frying. Alternatively dried pikelet Scotland, England A name used for a
pikelet
and cured. Also called Bath chap variety of teacakes, in particular the crumpet
pig’s ear Pig’s ears may be cooked together
pig’s ear
sweetbreads of a pig, cut in pieces, boiled the northern hemisphere of the genera
until tender, drained, coated with a mixture Stizostedion or Lucioperca which has the
of seasoned flour and rubbed sage and fried. body of a perch but a pike’s nose and a
Served with fried potatoes, greens and gravy. brown striped back. Cooked like pike or
pig’s head The major source of meat for
pig’s head
perch.
brawn, occasionally used as a source of meat pilaf Turkey Pilav
pilaf
for pie fillings and sometimes roasted whole, pilaff Greece A rice dish made from finely
pilaff
glazed and an apple placed in its mouth for chopped onions sweated in butter, rice
use as a table decoration especially at theme added and sweated 2 minutes, twice the
banquets volume of boiling seasoned white or fish
pigs in blankets United Kingdom Cabbage
pigs in blankets
pig weed Summer purslane pilau South Asia A savoury rice dish made
pig weed pilau
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pilav
added with the rice. Also called pilao, pulao, pimento 1. Italy Allspice 2. See pimiento 3. A
pimento
cooked until tender then mixed with butter or butter and sieved
oil. Also called pilaf pimento-do-reino Portugal Black pepper
pimento-do-reino
pilchardus and Clupea pilchardus, which piment rouge France Chilli pepper
piment rouge
canned in brine or tomato sauce, but can be pimienta 1. Portugal, Spain Pepper,
pimienta
cooked whole. Found off the south-west capsicum 2. Spain Pepper P. nigrum.
coast of the UK. Fresh pilchards can be
pimienta inglesa Spain Allspice
pimienta inglesa
Jacques
piliç Turkey Chicken
piliç
Pimpinella anisum Botanical name Anise
Pimpinelle Germany Salad burnet
Pimpinelle
the sirloin
jelly. See also petcha
pinch A dry measure often used in recipes for
pinch
Edelpilzkäse
cream and parma ham, topped with
Pilzschnitzel Austria A vegetarian cutlet
Pilzschnitzel
pimenta-da-caiena
pimenta-da-caiena
pepper
Pindos Greece A cheese similar to Kefalotiri
Pindos
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pin tong
rosette of long spiky leaves. The golden- onions, oats and seasonings and sometimes
yellow flesh is firm, juicy and fibrous with a lightly smoked. Boiled or cooked with other
central inedible core. The skin varies from foods. Also called Pinkelwurst
green to yellow or red as it matures. Sold Pinkelwurst Germany Pinkel
Pinkelwurst
whole or tinned with the skin and central pink fir apple An irregularly shaped potato
pink fir apple
core removed. Used as a dessert fruit or in with a pink skin, a smooth waxy flesh and a
savoury dishes, e.g. with pork. The fine nutty flavour. Used for potato salad.
uncooked juice, which contains active
pink gingerbuds Ginger buds
pink gingerbuds
setting.
pineapple cheese United States A pink-
pineapple cheese
salmon, Oncorhynchus gorbuscha, with a
coloured soft textured Cheddar-like cheese dark blue spotted back and silvery underside
from Connecticut weighing to 2.5 kg. The flesh is pink, oily and
firm textured and it may be cooked in any
pineapple fritter A slice of pineapple,
pineapple fritter
and deep-fried
pink shrimp One of the common British
pink shrimp
if sufficiently large are eaten somewhere. piñón Mexico, Spain Pine nut
piñón
pinion The wingtip or winglet of a bird (poultry pintail duck A wild duck, Anas acuta, shot for
pinion pintail duck
glutinous rice used in cakes and desserts pinto bean A variety of pale kidney bean,
pinto bean
and after deep-frying used as a crisp topping Phaseolus vulgaris, with bright red markings,
for sweets and ice cream popular in Spain, Mexico and North America
pink bean United States Pinto bean
pink bean
Pinkel Germany A type of sausage from Pinus Botanical name The genus of pine
Pinkel
Bremen made from beef and/or pork, trees, the source of pine nuts
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Pinzgauer Bier
flavoured cows’ milk cheese from the district piquant France Highly seasoned, sharp
piquant
pepper used as a dressing for raw vegetables reduced by half, demi-glace added,
Piora Switzerland A hard scalded-curd cows’
Piora
sauce
usually found in fruits such as apples, citrus, piquant Welsh sauce Wales 6 lemons cut in
piquant Welsh sauce
grapes and melons eighths mixed with 1 litre of malt vinegar, 450
pip, to To remove seeds or pips from fruit or
pip, to
the nozzle of a piping bag and lay it down on and cayenne pepper, all brought to the boil in
some surface. See also piping bag an enamel or glass pan, left to steep for 6
piperade France Tomatoes, sweet peppers,
piperade
weeks in a jar, stirring daily, then strained
onions and garlic cooked in olive oil or goose and bottled
piquer France To pierce a joint of meat at
piquer
Piper betle Botanical name The betel pepper green chilli pepper
vine from which betel leaf is obtained pirinç Turkey Rice
pirinç
Piper cubeba Botanical name Cubeb piri piri Africa, Portugal 1. A hot chilli pepper
piri piri
Piper longum Botanical name Long pepper 2. Meat or fish dishes served with a sauce
(In) made from piri piri chillies, originally from
Piper nigrum Botanical name Pepper Portuguese Africa. Also called peri-peri, pilli-
Piper retrofractum Botanical name Long pilli
pepper
piri-piri sauce A simple sauce made from hot
piri-piri sauce
pointed end into which a metal or plastic made from 10 cm rounds of choux, sour or
cone with a plain circular or star shaped hole puff pastry with a variety of fillings, baked at
may be fitted. Used for piping any soft but 200°C or deep-fried. Often served as an
self supporting mixture such as whipped accompaniment to soup or as a snack.
cream, icing, mashed potatoes, meringue
pirurutung Philippines A dark purple-
pirurutung
Grièges
pippali South Asia Long pepper piselli Italy Peas
pippali piselli
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pizza
lettuce and finished with cream pita bread See pitta bread
pita bread
butter with chopped onions and ham and South America with a scaly reddish
piselli secchi Italy Split peas purple skin and sweet pink but bland flesh
piselli secchi
with cooked tomatoes and onions, black zest of citrus fruits and in the centre of some
olives and anchovy fillets from Provence. stalks. Citrus pith is usually bitter and is
Eaten hot or cold. removed in all dishes except marmalade
pissaldeira Italy A flat bread covered with
pissaldeira
where its pectin content is required.
onions, black olives, tomatoes, cheese and Pithecolobium lobatum Botanical name
anchovies similar to pissaladière Ngapi nut
Pithiviers France A puff or flaky pastry tart or
Pithiviers
name)
pistache France Pistachio nut
pistache
which splits but does not detach itself when from butter, sugar, eggs, ground almonds
ripe. Often soaked in brine and dried. Used and flavourings
as a snack, flavouring, garnish or in nougat,
pito-ja-joulupuuro Finland A pudding made
pito-ja-joulupuuro
halva, ice cream and mortadella. Also called from pearl barley cooked in milk and served
green almond
with rosehip or raisin purée
pistacho Spain Pistachio nut
pistacho
for sandwiches. Also called pain pistolet with nuts and raisins moistened with grape
piston Barrel bread juice
piston
pistou France 1. A dip or accompaniment pitulle Italy A yeasted plain-flour dough with a
pistou pitulle
similar to pesto made from basil, garlic and little olive oil and coarse sea salt, proved until
Gruyère cheese processed to a soft paste doubled, mixed with a selection of chopped
with olive oil 2. A rich soup containing green onions, sun-dried tomatoes, olive, capers,
beans, potatoes, tomatoes, garlic and anchovies, mushrooms, etc. proved again,
vermicelli then fried in small teaspoonfuls until golden
Pisum sativum Botanical name Pea and puffed up
Pisum sativum var. microcarpum Botanical piviere Italy Plover
piviere
name The mangetout pea pizza Italy A popular and cheap meal, which
pizza
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pizza cheese
baking. The yeast-raised dough is rolled out Served after standing 3 hours as a hors
into a thin circle, covered with sieved d’oeuvre scattered with chopped walnuts
tomatoes, oregano and pieces of Mozzarella and/or toasted pine nuts.
cheese together with various toppings such pla Thailand Fish
pla
as ham, salami, hard-boiled eggs, tuna, placali Central Africa Treated cassava tubers.
placali
anchovies, olives, etc. all in small pieces. See also bâton de manioc
This is cooked quickly in the oven on a flat pla chalard Thailand Dried fish used for
pla chalard
cheese similar to Mozzarella made from turnovers filled with a mixture of sieved
cows’ milk using either a starter of cottage cheese, egg yolks, butter, sugar and
Lactobacillus bulgaricus and Streptococcus salt, egg-washed and baked at 210°C
thermophilus or citric acid to curdle the milk. pla duk Thailand Catfish
pla duk
protein.
platessa, with orange or red spots on a brown
pizza di ricotta Italy Cheesecake
pizza di ricotta
pizza base
pla jalamed Thailand Pomfret, the fish
pla jalamed
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plattekaas
plank A well-seasoned hardwood board tinned on the inside and used professionally
plank
usually with a groove or gutter to catch juices for sautéing and shallow frying. The sides are
cut into the surface around the outer edge. almost as hot as the base and are used to
The plank is warmed, oiled and used to serve cook the sides of steaks chops, etc.
and sometimes to grill and serve meat or fish plat-de-côte France A cut of beef from the
plat-de-côte
genus Musa, sometimes named M. for braising, pot roasts or boiled beef.
paradisica, with firm and starchy flesh plat-de-côtes France The front of the pork
plat-de-côtes
cooked either in the green (if dessert types) belly containing the ribs. Used for braising,
or ripe (if non-sweet types) state; used as a pot-roasting or casseroles.
staple food in Africa, the Caribbean and plat du jour France The special dish for the
plat du jour
South America. Also called adam’s fig, green day in a restaurant. Normally changed daily
banana and cheaper or better value than other menu
plantain flour Banana flour
plantain flour
dishes.
plantation shortcake United States Hot corn
plantation shortcake
bread topped with chopped chicken or ham on which food is served 2. United Kingdom
in a cream sauce The rear part of the lower half of the ribs of
planxa, a la Catalonia Cooked on a flat metal
planxa, a la
gourami, from the north of Thailand which is similar to Saint-Paulin and Herve. It has a
fermented with roasted rice for several smooth pungent taste and a yellow crusty
months and has a very pungent smell and rind.
flavour. It is sometimes deep-fried and
plateau de fromages France Cheeseboard
plateau de fromages
pickled gourami.
plasas West Africa A sauce from Gambia and
plasas
in oil with chilli peppers and onions then plates with food on them so as to prevent the
simmered in stock until cooked. This is then food on one plate touching the base of the
thickened with egusi or peanut butter let one above. Commonly used in restaurants
down with a little water and all simmered and at banquets.
until smooth. Meat, dried shrimps and plate waste Food left on the plate in a
plate waste
pieces of salted or smoked fish, previously restaurant, indicating either low quality or
cooked are often added at the end. Served excessively large portion sizes. Usually
with fufu or rice. carefully monitored.
plastic icing Australia A thick icing
plastic icing
flavour
plat à sauter France A large diameter shallow plattekaas Belgium A curd cheese usually
plat à sauter plattekaas
copper pan with straight vertical sides, made from cows’ milk
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platter
platter A large plate generally used for serving generally replaced by eggs of various species
platter
food to several people or for serving several of gull (black- headed, lesser black-backed,
foods on the same plate, e.g. seafood platter great black-backed, etc.), which are similar
Plattfisch Germany Plaice
Plattfisch
in colour. In the UK they can only be
plava A fatless sponge cake made with matzo
plava
gathered up to April the 14th and for home
meal and flavoured with almonds for use at consumption only. Their sale is prohibited.
plov iz rybi Russia A risotto made from rice,
plov iz rybi
plum filling served at the Jewish Passover fresh herb used as a garnish
pluck The liver, lungs and heart of an animal
pluck
feast
pleurote France Oyster mushroom pluck, to To remove the feathers from poultry
pleurote pluck, to
Pleurotus ostreatus Botanical name Oyster domestica and other species of Prunus, with
mushroom yellow through purple skin usually with a fine
plie France Plaice bloom of wild yeast, a central stone and a
plie
taste.
plombières France Tutti frutti ice cream
plombières
raisins, spices and brown sugar. Boiled in a
plomme Norway Plum
plomme
cloth and served hot with English custard or
plommegrøt med fløtemelk Norway A milk
plommegrøt med fløtemelk
cream.
plum pudding 1. See Christmas pudding 2. A
plum pudding
pudding.
served on Guy Fawkes night (5th of
plum sauce A Chinese condiment made from
plum sauce
November)
dark red plums, sugar and water. Also called
ploughman’s lunch United Kingdom A typical
ploughman’s lunch
toast with lemon and watercress garnish. a cooking liquor at the simmer, i.e. at around
Also called bustard plover, green plover 96/7°C in an open or closed pan on the stove
plover’s eggs The eggs of plovers considered
plover’s eggs
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pois
poached eggs Shelled eggs, yolk intact, picked before maturing, unless ripe seeds
poached eggs
whole, skinned and trimmed sole, shallow- podina South Asia Mint
podina
poached and served with a sauce usually podlivka Russia Sauce, usually a thickened
podlivka
derived from the cooking liquor. See also gravy made with the meat juices from frying
Bercy, fish, bonne femme, fish, bréval, fish, or roasting. It is often enriched with chopped
Dugléré, fish, florentine, fish, Marguery, fish, ingredients such as fried onions or
Mornay, fish, Véronique, fish, vin blanc, fish, mushrooms, bacon bits, chopped hard-
Walewska, fish boiled eggs, capers etc. and whatever other
poacher’s pie England A pie made from
poacher’s pie
cooked.
po boy United States Poor boy
po boy
lidded heavy pan with a long handle used for
pocha bruide Scotland Deer tripe cleaned
pocha bruide
slow cooking
poem card cut Tanzako giri
poem card cut
pochade France A freshwater fish stew from from sieved apple purée, milk, flour, sugar,
pochade
Savoie containing raisins and carrots egg and raisins (12:3:2:2:1:1), beaten
pochard A wild duck, Aythya fernia, shot for
pochard
strained stock, then puréed. The seasoning a slice of beef rump steak
and consistency are adjusted, and the whole poire France Pear
poire
steak, etc.
poires Belle Hélène France Pear halves,
poires Belle Hélène
leguminous plants which contains a row of poached in sugar syrup and served with
seeds and splits lengthways into two halves vanilla ice cream and chocolate sauce
pois France Peas
pois
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pois à la française
lettuce, a little sugar, chopped spring onions pokeweed A shrub, Phytolacca americana,
pokeweed
and parsley and a small amount of water from North America with poisonous roots but
pois cassés France Split peas whose young leaves (up to 15 cm) may be
pois cassés
poisson fumé France Smoked fish polenta England, Italy Fine yellow cornmeal,
poisson fumé polenta
immediately in front of the jumeau, used for sausages in a meat sauce covered with
braising, pot-roasting and boiled beef cheese
poitrine de porc France Pork belly
poitrine de porc
ground pepper or dried green peppercorns polenta taragna Italy Polenta liberally
polenta taragna
reduced with wine, vinegar and mignonette polewka Poland A very simple soup of
polewka
pepper, simmered with demi-glace for 30 seasoned water thickened with rye flour and
minutes, strained and seasoned. Served with blended with cream
venison. Also called pepper sauce pólipo Spain Octopus
pólipo
on trees
coarsely crushed peppercorns polished rice Rice from which the vitamin B-
polished rice
Provençal name for savory, the herb sausages using the usual pork, beef and
(colloquial) pork fat with flavourings, saltpetre and
poivre de la Jamaïque France Allspice
poivre de la Jamaïque
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Polsterzipfel
pollack A coastal seawater fish, Pollachius simmered in a sauce made from wine,
pollack
skin, found throughout the North Atlantic. It stuffed with a mixture of chopped nuts,
does not have as fine a flavour as cod but is breadcrumbs, beef marrow and chopped
otherwise similar and cooked in the same liver, then boiled
way. Generally sold at 50 cm in length. Also pollo salteado Spain Chicken sautéed with
pollo salteado
called green cod, pollock onion and served with artichoke hearts and
pollame Italy Poultry
pollame
tomato sauce
pollan See pullan
pollan
finished with egg and lemon polpessa Italy Warm water octopus
polpessa
wine
polpetta Italy Croquette, meatball, rissole
polpetta
and herbs
pollock 1. See pollack 2. Coley
pollock
and coloured dumplings
polpettone Italy 1. Meat or fish loaf 2. A baked
polpettone
marinated in sherry and orange juice and mixture of vegetables bound with egg
polpettone alla genovese Italy A mixture of
polpettone alla genovese
shallow-fried in butter
pollo en chanfaina a la catalana Spain
pollo en chanfaina a la catalana
chopped cooked potatoes and French beans
Chicken sautéed with sweet peppers, bound with grated cheese and eggs and
aubergine and tomato sauce baked in a loaf tin
polpettone alla toscana Italy A minced meat
polpettone alla toscana
creamed sauce and served with braised and cheese loaf bound with egg and braised,
celery fried or poached
polpo Italy Octopus
polpo
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polvere di curry
polvere di curry Italy Curry powder spots, found around and used in India,
polvere di curry
Polyscias scutellarium Botanical name the same way as croquette potatoes but
Daun mangkok panéed with flour, egg and nibbed almonds
polysorbate ( ) The alternative names for instead of breadcrumbs
polysorbate
polyoxyethylene (20) sorbitan esters. See pommes Anna France Layers of thinly sliced
pommes Anna
of carbon atoms that occur in fats, oils and oven in a dish until browned, inverted on a
fatty acids in which several of the carbon plate and served in slices or wedges (NOTE:
atoms do not have as many hydrogen atoms The dish for pommes Anna should not be
attached as they could and are therefore washed.)
connected to neighbouring carbon atoms by pommes boulangère France Roast potatoes
pommes boulangère
physically crushed out of fruit. The pomace pommes dauphinoises France Sliced
pommes dauphinoises
from oil bearing fruits is often treated by potatoes layered in a dish with milk, grated
solvent extraction to produce inferior oils. cheese, garlic and butter and cooked in the
pombé South Africa Beer produced from oven. Egg and cream may be added but the
pombé
sprouted millet seed, an important source of egg tends to scramble. Also called gratin
vitamins. Also called Kaffir beer dauphinois
pommes de terre en robe des champs See
pommes de terre en robe des champs
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pop
dauphinois, but substituting stock for cream. Also called Pontac sauce
Also called gratin savoyard Pontac sauce England A sharp condiment
Pontac sauce
pommes vapeur France Boiled or steamed sauce based on elderberries (NOTE: Invented
pommes vapeur
strained
pomtannia A plant with yam-like fruit. See
pomtannia
banned in the USA. Also called cochineal from Louisiana consisting of a French bread
red. See also E124 stick split lengthwise and filled with a savoury
poncirus One of the three important genera of
poncirus
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popara
popara Bulgaria A porridge made from bread, porc France Pig or pork
popara porc
butter, cheese and milk, eaten at breakfast porcella Catalonia Suckling pig
porcella
pope’s eye 1. England The small circle of fat the genus Calamus, especially Pagrus
pope’s eye
in the centre of a leg of lamb or pork 2. pagrus with long spiny dorsal fins chiefly
Scotland Prime rump steak found in the Mediterranean and the Atlantic
pope’s nose The equivalent of the parson’s
pope’s nose
Ocean and similar to bream. They have
nose on a duck or goose delicate, moist, sweet flesh but many bones.
pork The flesh of the pig
pork
popone Italy Melon pork belly Meat from the underside of the
popone pork belly
popover 1. England A small individual abdominal and chest cavity of the pig
popover
Yorkshire pudding, often flavoured with equivalent to breast of lamb and consisting
grated cheese, chopped onions, bacon and of alternating layers of fat and lean muscle.
herbs or in a sweet version with chopped fruit Used in sausages, pâtés and terrines or may
and sugar 2. United States A quickly made be cooked as a dish in its own right. Also
type of muffin using a Yorkshire pudding called belly pork
batter baked in the oven pork chop A transverse slice from a loin of
pork chop
pork
poppadom South Asia A thin round pancake pork crackling Crackling
poppadom pork crackling
faint almond taste from the first cold pressing apple and breadcrumbs (2:1:1:1) are
of poppy seeds. Used for salads. minced together, seasoned and flavoured
poppy seed paste Roasted and ground
poppy seed paste
pop-up toaster or in the oven stew with very little added water made with
porbeagle shark A member, Lamna nasus, of fried meat, poultry or game pieces,
porbeagle shark
the shark family which grows to 4 m and is tomatoes, green sweet peppers, onions,
common in the Atlantic. It makes good paprika and seasoning, served with boiled
eating and is often larded and grilled as potatoes or rice, green salad and/or pickled
steaks. cucumbers
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portugaise, à la
pork pie United Kingdom A raised pork pie port A fortified wine from Portugal made by
pork pie port
similar to a Melton Mowbray pie but the stopping the fermentation of full-bodied
cooked pork is in cubes and/or minced and grape juice with brandy before all the sugar
whole hard-boiled eggs are sometimes has been fermented to alcohol. Used as a
included in the filling of the larger ones flavouring in sauces and served with melon.
Port-du-Salut France The original Port-Salut
Port-du-Salut
English-speaking countries, made from cheese made by the Trappist monks of Port
ground pork, flavourings, extenders and du Salut monastery at Entrammes. The
binders filled into casings and linked. name was sold to commercial cheese
Quantities of extenders depend on the price makers in the late 1940’s.
and local laws. In the UK many suspect porter cake Ireland A chemically raised basic
porter cake
extenders which legally count as meat such cake mixture flavoured with mixed spice and
as drinde, MRM, etc. are incorporated in the grated lemon zest with 3 parts dried vine
cheaper versions, together with a high fruits to 2 parts flour, brought together with a
proportion of rusk and cereal fillers. UK dark stout and all ingredients whisked
sausages are usually flavoured with sage, together for a few minutes and baked at
cayenne pepper and possibly cloves, ginger, 170°C until cooked (NOTE: From Northern
nutmeg or mace. USA sausages are normally Ireland)
flavoured with cardamom, coriander and porterhouse steak A steak without bone cut
porterhouse steak
peppercorns, turmeric, onion salt, ground standards in a catering establishment for the
ginger and cayenne pepper to taste, all well size, weight or number of each item served
pounded, then marinated in vinegar or portion size The weight or number of each
portion size
vinegar and water (1:1) with bay leaves for item in one serving
24 hours. The meat and its marinade are Portland-style mackerel England Seasoned
Portland-style mackerel
then simmered slowly with mustard seeds and floured mackerel, grilled until golden
fried in ghee until tender, adding water as brown and served with a sweetened coulis of
required. gooseberries flavoured with a little nutmeg
poron Finland Reindeer
poron
oats with steam as they are passed through cooking vegetables similar to à la grecque,
rollers to flatten them. The pinhead oatmeal using a cooking medium consisting of water,
produces the normal porridge oats, whilst olive oil, skinned and deseeded tomatoes,
the whole oats produce oat flakes which can chopped onion, tomato purée, garlic,
be used in muesli. Also called rolled oats parsley, bay leaf, thyme and seasoning,
porro Italy Leek
porro
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portugaise, crème
cream of tomato soup, garnished with plain glass in which food is placed for serving or
boiled rice storage as in potted meat or jams, etc. 3.
portugaise, sauce France A type of
portugaise, sauce
General term for crockery (pots)
pot, to To put food into jars or ramekins and
pot, to
portuguesa
Portuguese cabbage A smooth-leaved, blue-
Portuguese cabbage
cabbage may be substituted. Also called potage à l’albigeoise France A soup from
potage à l’albigeoise
Braganza cabbage, Galician cabbage, couve Albi based on beef stock with a selection
gallego, couve tronchuda from preserved goose, calves’ feet, ham,
Portuguese oyster A variety of oyster,
Portuguese oyster
farmed European oyster now displaced by potato soup finished with cream and butter.
the Pacific or Japanese variety. It is Some recipes add carrot but this spoils the
elongated in shape and up to 17 cm long. It colour.
is best used in cooked dishes. potage de tomates France Tomato soup
potage de tomates
Portulaca oleracea Botanical name Summer mixed vegetables sweated in butter without
purslane colour until tender, white stock and a
port-wine jelly United Kingdom A gelatine-
port-wine jelly
with tripe
scalded-curd cows’ milk cheese with a hard potaje Spain A thick soup or stew
potaje
dry rind and containing small irregular holes. potassium An important mineral essential for
potassium
Contains 41% water, 26% fat and 26% health, especially to maintain the fluid
protein. balance in the body and the correct working
posset 1. England An old English dessert
posset
United Kingdom A hot, spiced and of acetic acid used as a preservative and
sweetened milk drink mixed with ale or wine firming agent
possum See opossum
possum
container with a lid and two handles used on nitrous acid used in curing mixtures to
the stove for slow cooking of stews, etc. 2. A preserve meat and maintain the pink colour
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poteter stappe
potassium sulphate See E515 potato ricer A two part potato masher
potassium sulphate potato ricer
potassium tartrate See cream of tartar consisting of a receptacle for the boiled
potassium tartrate
and waxy, distinguished by the cohesiveness potato, not mixed or treated in any way
of the tissues. Waxy potatoes are less dense potato soup See Parmentier, purée
potato soup
potato cakes England A northern speciality of potée France A thick soup containing
potato cakes potée
floury potatoes, mashed with salt and butter sausage, salt pork or streaky bacon,
and enough plain flour worked in to make a cabbage, potatoes, onions and possibly
stiff dough, rolled, cut in shapes, floured, beans, lentils and other vegetables,
fried on a griddle and served hot with butter. seasoned and flavoured with nutmeg and
Also called potato scones bay. Sometimes reduced to a stew or hotpot.
potato chips See chips potée champenoise France A thick soup or
potato chips potée champenoise
potato crisps See crisps stew made with salt belly of pork, ham,
potato crisps
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potetkaker
potetkaker Norway Potato cakes made from potted hough Scotland A Scottish brawn
potetkaker potted hough
pot liquor United States The liquid in which whole shrimps placed in a container and
pot liquor
vegetables have been cooked or blanched. covered with molten clarified butter. Popular
May be used as a basis for vegetarian soups in the north of England.
especially if not salted and the same water potwarak Balkans Duck, browned then
potwarak
used for several batches. Also called braised on a bed of sweated sliced onions,
potlikker mixed with chopped sauerkraut,
potli samosa South Asia An Indian pasty filled
potli samosa
pot marjoram A type of marjoram, Origanum pouding de Noël France Christmas pudding
pot marjoram pouding de Noël
sealed in hot fat in a covered pan or demoulded and served with maraschino-
casserole with a little fat and a small amount flavoured custard
of liquid or vegetables over a low heat for a poudre de colombo Central America, France
poudre de colombo
pottager The dish in which pottage was pouile dudon Caribbean Chicken stew with
pottager pouile dudon
served made of metal, earthenware or wood garlic, onions, sweet peppers, caramelized
potted char An old English delicacy made
potted char
sugar, coconut oil, spices and seasoning.
from char, a freshwater fish still available in Served with rice and pigeon peas.
poularde France A large fattened chicken
poularde
rubbed with a mixture of ground pepper, chicken masked with suprême sauce and
allspice, mace, cloves and nutmeg surrounded with tartlets containing a
(2:1:4:1:2), baked with butter for 5 hours at salpicon of braised calves’ or lambs’
120°C, drained, pressed into pots and sweetbreads bound with suprême sauce
covered with some of the melted butter. each topped with a slice of truffle
potted fish As potted meat with fish poule France A boiling fowl suitable for
potted fish poule
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poussin double
poule-au-pot France Stewed chicken and poultry grades United States Grades of
poule-au-pot poultry grades
vegetables served with the reduced cooking poultry in the US are AA, A, B and C, in
liquor descending order of quality
poulet France Chicken usually between 3 and poultry herbs The principal herbs used with
poulet poultry herbs
8 months old. Suitable for 2 to 4 portions domesticated poultry are bay, chervil, chives,
depending on size. Roasted, grilled or fennel, lemon balm, marjoram, mint, parsley,
sautéed. sage, savory, tarragon and thyme
poulet à la crapaudine France Spatchcock poultry needle A large curved bodkin-type
poulet à la crapaudine poultry needle
popular chicken dish from the Congo river system still in use in the USA and equal to
area is similar to muamba de galinha. Under 453.6 g. Divided into 16 ounces.
its alternative name of ‘poulet nyembwe’ it is Abbreviated lb. It still lingers on in mainland
considered to be the national dish of Gabon Europe, e.g. the French livre, but is taken as
in West Africa. being 500 g.
pound, to 1. To bruise, break up and crush
pound, to
chicken with black feathers and a delicious any hard food item to reduce it to a smooth
slightly gamey flavour consistency or a fine powder. Once done in a
poulet nyembwe West Africa Poulet moambé
poulet nyembwe
pestle and mortar but now usually done by
poulet sauté Marengo France A classic dish
poulet sauté Marengo
mechanical means, e.g. food processor,
reputed to have been cooked by Napoleon’s grinder or powder mill. 2. To beat meat with
chef after the battle of Marengo from what a bat or specially-shaped hammer in order to
could be found quickly, i.e. a cock, wild tenderize it or flatten it into e.g. an escalope
pound cake A fruit cake originally made from
pound cake
meat
white stock combined with lemon juice,
pour batter United States Thin batter
pour batter
egg yolks
pouring batter United Kingdom A thin batter
pouring batter
of chicken pieces marinated overnight in made from flour, egg, milk, salt and
250 ml of equal parts of lemon juice and sometimes sugar, used for pancakes,
vinegar per chicken together with minced Yorkshire puddings, etc.
pouring sauce Any flowing sauce used to
pouring sauce
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poutargue
225 g or 8 oz. Also called pau, pav milk cheese with an open texture and some
powdered cellulose Finely divided cellulose
powdered cellulose
for manufacturing purposes. During World pratie Ireland Potato from the Irish práta,
pratie
consumption.
small clawless crustaceans with long curved
powdered sugar United States Icing sugar
powdered sugar
indicate the levels of contaminants, trace a base of chiffonade of lettuce topped with
elements or vitamins in food. 10,000 parts prawns bound in a cocktail or marie-rose
per million equals 1%. sauce. It should be assembled just before
praakes A Jewish speciality consisting of
praakes
serving.
blanched cabbage leaves wrapped around a prawn crackers A Chinese snack food made
prawn crackers
filling of meat and rice. See also holishkes from a dried, prawn-flavoured rice flour
Pragerschinken A small ham on the bone.
Pragerschinken
crisp
Prague powder See saltpetre
Prague powder
prahok Cambodia A fish paste prepared using mashed cooked white fish mixed with
prahok
the residue from preserved cleaned fish creamed butter and whipped cream, centre
which have been used to make a fish sauce filled with prawns in mayonnaise, chilled,
praio Italy Sea bream
praio
then covered with a white wine aspic
prawn pudding See shrimp pudding
prawn pudding
prairie chicken United States A type of wild prazheni filii Bulgaria French toast (pain
prairie chicken prazheni filii
grouse with mottled brown plumage, perdu) flavoured with cinnamon and served
Tympanuchus cupido or T. pallidicinctus, with honey
found on the great plains of western North prazská sunka Czech Republic A small ham
prazská sunka
testicles usually panéed and fried. Also or boiled whole. Considered to be the best
called mountain oyster, rocky mountain oyster ham for serving hot. Also called jambon cuit
2. A hangover cure consisting of a shelled de Prague, Pragerschinken, Prague ham
egg with an intact yolk, flavoured with prebiotics
prebiotics
Polysaccharides, principally
Worcestershire sauce, lemon juice and salt fructo-oligosaccharide made up of fructose
praline England, France Nut brittle made units and galacto-oligosaccharide made
praline
from toasted (dry-fried, roasted or grilled) or from galactose units, which resist digestion
boiled nuts, skins removed, retoasted, mixed in the stomach and small intestine and reach
with an equal weight of sugar and some the colon intact. They are then selectively
water, caramelized to a rich golden brown, metabolized by the so-called beneficial
allowed to cool and broken down to a coarse bacteria, bifido bacteria and lacto bacilli.
powder Now being added to foods as a selling point
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pressure-temperature relationship
although they are of no use without the untinned copper, now usually aluminium or
presence of these bacteria and increase stainless steel. Used for making jam and
flatulence. marmalade.
precio fijo, a Spain Fixed-price preserving sugar A refined white sugar in
precio fijo, a preserving sugar
finely or coarsely ground and mixed with a with a ground walnut filling
pressé(e) France Pressed
pressé
capable of inhibiting, retarding or arresting drumstick bones left in, seasoned with salt
the growth of microorganisms or of any and spices, pressed flat and dried. Used as
deterioration of food caused by a flavouring agent in Chinese cooking. Also
microorganisms or capable of masking the called dried duck
pressgurka Sweden Cucumber salad or relish
pressgurka
saltpetre, acids or alcohol. Numbers of similar to the German Presswurst but with
synthetic substances and derivatives of larger pieces of meat
natural substances are also used. These are press-sylta Sweden Brawn
press-sylta
variety of techniques such as freezing, completely sealed with a tight fitting lid, fitted
canning, bottling, drying, curing, salting, with a pressure regulator and a pressure
pickling, fermenting or preserving with sugar, relief valve so that when heated with water
chemical preservatives or alcohol inside, the internal pressure rises to some
preserved fruit See candied fruit
preserved fruit
young plants, skinned, soaked in brine for temperature above the normal boiling point.
several days, refreshed in water, boiled in See also pressure-temperature relationship
water then in sugar syrup. Used for pressure fryer A deep-fryer with a sealed lid
pressure fryer
decoration of cakes, in jam and as a which holds steam under pressure over the
sweetmeat. surface of the hot fat, thereby reducing the
preserves United States Large pieces of fruit cooking time. Similar in action to a pressure
preserves
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presswurst
square inch, equivalent to 1 bar) above prik leung A mild yellow chilli
prik leung
atmospheric pressure and decreases by prik pon Thailand Red chilli powder
prik pon
approximately 2.7°C for every 1000 m above prik thai Thailand Peppercorn
prik thai
sea level.
prik yuah Thailand Sweet pepper
prik yuah
individual pieces are no bigger than a pea, primeurs France Early forced fruit and
primeurs
bound with meat glaze, seasoned and vegetables. Also used as an adjective
flavoured with nutmeg and coriander, especially of wines.
simmered for up to 2 hours and pressed in a
primizie Italy First early vegetables
primizie
prunes
pretzel A glossy brittle non-sweet snack
pretzel
biscuit sprinkled with coarse salt resembling cows’ milk cheese made in the shape of a
a capital B, figure of 8 or lover’s knot. Made cylinder (up to 450 g) with an even-textured
by poaching the shaped dough then baking aromatic paste
it hard in the oven. Also called bretzel, salt princesse, à la France In the princess’s style,
princesse, à la
from a large cactus, Opuntia ficus-indica, prix fixe France A fixed-price menu
prix fixe
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provisions
etc. or filled into squeezy tubes or sausage protease A specialized group of enzymes
protease
their cans and coloured a particularly bright of changes including complete digestion of
green proteins to amino acids. Used in brewing,
profiterole England, France A light cake filled
profiterole
baking, cheese making and for flavour
with cream or custard usually served with enhancement and meat tenderization.
protein Long chains of amino acids which
protein
Proprionibacterium A genus of
textured vegetable protein made to resemble
microorganisms associated with the ripening
steak
of Swiss cheese and the development of the
prove, to 1. To allow a yeast dough to rise both
prove, to
holes
before and after shaping. Even rising
proprionic acid E280, a simple fatty acid
proprionic acid
boned and pressed into shape style, i.e. with olive oil, garlic, olives and
prosciutto crudo Italy Raw smoked ham
prosciutto crudo
ham but with a more powerful flavour and provençale, sauce France A fondue of
provençale, sauce
Mesquite bean
Prosopis juliflora Botanical name Mesquite foods necessary for a particular task, usually
bean for a voyage or expedition
prostokvash Russia Milk soured at around provisions 1. Foodstuffs acquired for use or
prostokvash provisions
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provitamin A
edible tubers such as eddoes, dasheen and Prunus insititia Botanical name Damson,
cassava or starchy fruit and vegetables, i.e. gage, mirabelle and bullace
main carbohydrate sources Prunus mahaleb Botanical name Mahlab
provitamin A See carotenes Prunus pennsylvanica Botanical name Bird
provitamin A
cherry
with buffalo or cows’ milk in the same way as Prunus persica Botanical name Peach
Mozzarella but ending up rather more firm. It Prunus persica var. nectarina Botanical
is formed into 500 g pear shapes and a string name Nectarine
tied around the top leaves a small sphere Prunus salicina Botanical name Japanese or
where the stalk of the pear would be. salicine plum
Provolone Italy A hard, scalded and spun- Prunus spinosa Botanical name Sloe
Provolone
curd smooth-textured, pale yellow cheese Prunus triflora Botanical name Japanese or
made from unpasteurized cows’ milk. It is salicine plum
started with fermented whey and rennet and Prunus virginiana Botanical name
the curd is warmed and washed to reduce Chokecherry
calcium which makes it more pliable. It is psarassoupa Greece A thick fish soup made
psarassoupa
Bitter almond
Prunus dulcis var. dulcis Botanical name olla podrida containing diced pumpkin and
Sweet almond quarters of corn on the cob
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pullao
puchero argentina Argentina A complex stew Puffer Germany 1. Fritter 2. Potato pancake
puchero argentina Puffer
of cubed brisket of beef, lamb’s and pig’s puffer fish A yellow and black fish, Fugu
puffer fish
heads, portioned chicken and chick peas, rubripes, with a white underside whose raw
simmered slowly with diced bacon, chorizo flesh is prized by Japanese gourmands for
sausage, cabbage, potatoes, rice and use in sashimi. It contains a powerful toxin
tomatoes added towards the end which kills several consumers each year. See
puchero mexicana Mexico A one-pot meal of
puchero mexicana
also fugu
beef, veal, pickled pork and goose giblets puff pastry Pastry made from 700 to 1500
puff pastry
cooked in plenty of water with carrots, interleaved layers of a very short flour dough
turnips, onions, Hamburg parsley and chick and fat formed by rolling out a rectangular
peas in a special earthenware pot and served layer of the short flour dough, coating or
as both soup and main course sandwiching with fat, folding in 3 (3-fold
puddenskins England A Cornish sausage of
puddenskins
savoury dishes cooked or assembled and set flour, butter a softer flour. The ratio of fat to
in a pudding basin or other type of mould 2. flour in the dough is roughly 1:8 whilst
The general term for hot sweet dishes served overall, the fat flour ratio is 1:1. See also
at the end of a meal 3. The Old English term French puff pastry method, puff pastry, rough
for minced meat or offal and cereal packed puff pastry, virgin pastry
into a casing and boiled. Haggis and black puff pastry fat A high-melting-point fat which
puff pastry fat
pudding are the two common survivors of can be used to make puff pastry in warm
this once common practice. conditions and which will withstand rough
pudding grass Pennyroyal
pudding grass
and mixed with a little cream, placed in a of puff pastry filled with jam, custard,
baking dish covered with breadcrumbs and whipped cream, etc.
butter and baked at 200°C until golden puila A sweet bread from Finland flavoured
puila
with cardamom
raw and sticky when cooked. Requires 40 pui la ceaun cu mujdei Romania Roast
pui la ceaun cu mujdei
puddings selected from cinnamon, cloves, filled with cream, jelly or fruit (NOTE: Literally
mace, nutmeg, coriander seeds and allspice ‘well of love’.)
pudeena South Asia Mint
pudeena
way
flavoured with lemon and cinnamon puleggio Italy Penny royal
puleggio
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pulled bread
pulled bread United States Freshly baked pumpkin pie United States A dessert served
pulled bread pumpkin pie
bread with its crust removed with whipped cream consisting of a cooked
pullet A young hen or laying fowl
pullet
pumpkin or squash purée mixed with eggs,
pullet eggs The small eggs laid by pullets
pullet eggs
sugar, cream, black treacle or molasses and
when they first start to lay. Not normally sold spices, baked in a precooked open pastry
through other than producer outlets. case until set
pumpkin seeds Large flat green seeds from
pumpkin seeds
leguminous seeds used for their protein basket originally of woven wood or leaves but
content, such as beans, peas, lentils, etc. now plastic or card, used to hold soft fruit,
Pultost Norway A soft cooked-curd naturally mushrooms and the like for sale
Pultost
curdled cheese made from very low-fat cows’ Punschtorte Germany A rum-flavoured cake
Punschtorte
milk. The curds are salted and often punt, al Catalonia Medium cooked (of meat)
punt, al
flavoured with caraway seeds to give a very punta di vitello Italy Breast of veal
punta di vitello
small and of high quality, the Chinese which speciality of beef sautéed with fresh
is medium-sized with a coarse juicy flesh tomatoes, black olives and garlic
and the Indonesian which is the largest and punto, en su Spain Medium-cooked. Used of
punto, en su
is perfectly spherical. They are usually eaten meat steaks, etc. See also à point
by removing a segment and peeling away the
puppadom South Asia Poppadom
puppadom
shaddock
goats’ milk
pumpa Sweden Pumpkin
pumpa
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pyy
puri
Puzol Spain A soft ewes’ milk cheese eaten
puri South Asia A deep-fried chapati which very fresh. Contains 61% water, 21% fat and
puffs and swells as it is cooked. Served hot, 18% protein.
often with a hot spicy filling for use as a pwdin cymreig
purjo
purple basil
purple basil A type of basil from Southeast pwdin gwaed Wales A Welsh black pudding
made of salted fresh pig’s blood mixed with a
Asia with red to purple tinged leaves and red
stalks. The flavour and aroma become little water, allowed to stand overnight,
intense when it is cooked. chopped onions and a little fat coated with
purple granadilla oatmeal, herbs and seasoning added, this
purple granadilla See purple passion fruit then mixed with the blood, all packed into
purple guava
purple guava See strawberry guava hog casings, boiled 30 minutes then dried.
purple laver
seeds. The pulp is scooped out for eating or pyechenka Russia Pechyenka
pyechenye
purple sage
pyechyen kur v madere See pechyen kur v
purple sage A variety of sage, Salvia officinale madere
‘Purpurascens’, with very strong-flavoured pyin daw thein
pursindah seekhi South Asia An elaborate pyramide France A soft surface-ripened goats
way of skewering lamb fillet by first trimming milk cheese with a sweet flavour which
it to a block 75 mm long by 60 mm wide by becomes stronger as it ripens. It is formed in
20 mm deep. The block is then cut once the shape of a truncated pyramid and
from either end into a 6 to 7 mm thickness sometimes coated with ashes to dry it out.
without completely finishing the cut so as to pyrethrum
pusit calmar
pyroligneous acid A yellow liquid obtained by
pusit calmar Philippines Squid condensing the vapours obtained by heating
puso no saging
puso no saging Philippines Banana flower sawdust in a closed metal retort. Used to
pu tao
Pute Germany Hen turkey ham and beef, mixed with fried onions and
Puter
Puter Germany Cock turkey chopped parsley, the whole topped with a
puttanesca, alla
puttanesca, alla Italy In the style of the harlot, raw egg yolk which is stirred into the mixture
i.e. with tomatoes, garlic, capers, olives and at the table. Also called Swedish hash
pyy
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QRSTUVW
qâlat daqqa Middle East, North Africa An quaietta Italy A dish from Turin of veal cutlets
qâlat daqqa quaietta
Arabian spice blend of ground black stuffed with meat, cheese and truffles
peppercorns, cloves, grains of paradise, quail A small game bird, Coturnix coturnix,
quail
nutmeg and cinnamon used in vegetable now protected in the wild but farmed for
dishes and with lamb table use. The English version is usually
qa tagine North Africa A deep copper dish in more tasteless than the French which has a
qa tagine
which a tagine is served at the table so as to yellow flesh from being corn-fed. Usually
protect the table’s surface barded and roasted at 220°C for 25 minutes
qataif Middle East A pancake made from
qataif
orange flower water. Can be stuffed, folded delicacy, boiled for 1 minute or hard-boiled
and deep-fried. and served with a dip as an appetizer or used
qawwrama Middle East Lebanese preserved
qawwrama
fattened sheep in which cubes of lean England demoulded egg custard garnished
mutton which have been pressed to remove with egg white which tends to shake easily on
moisture are fried and the fried meat and fat the plate
to cover, packed in earthenware pots. Will qualheim cutter United States A type of
qualheim cutter
quadretti di riso alla piemontese Italy Rice known wild fruits of the continent, Santalum
quadretti di riso alla piemontese
fritters with meat sauce and cheese acuminatum, now grown in considerable
quadrucci Italy Small squares of egg pasta
quadrucci
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cinnamon and with currants and stiffly queen of puddings England Bread or cake
queen of puddings
beaten egg whites folded in. The base and crumbs covered with a sweetened and
fillings are baked in a very slow oven and flavoured egg custard mixture baked in the
served cold dusted with icing sugar. oven in a bain-marie until set, cooled, spread
quart 1. 2 pints in either imperial or USA
quart
fourth part
quarter A volume measure equal to 8 bushels
quarter
Pecten opercularis or Chlamys opercularis,
or 64 gallons in either imperial or USA with an almost circular shell up to 10 cm
measure diameter and a vivid red roe. Found in
quarter of meat See forequarter
quarter of meat
deeper waters than the great scallop. The
flesh weighs about 12 g. Also called queenie,
quartier France Fore or hindquarter of an
quartier
quin scallop
animal carcass
Queensland nut Macadamia nut
Queensland nut
similar to Taleggio made with a lactic starter important commercial fish, the school
and having a distinctive mushroom flavour mackerel, Cybium queenslandicus, makes
quarto Italy 1. A quarter, one fourth part 2.
quarto
pound cake
quattro spezie Italy A spice mix of pepper,
quattro spezie
hard high-fat cheese made from the milk of
nutmeg, juniper and cloves (NOTE: Literally ewes pastured on the high meadows of the
‘four spices’.) north East. It resembles a well-flavoured Brie
and is eaten either runny or ripened until firm
quattro stagioni Italy 1. A butterhead lettuce
quattro stagioni
four seasons
queijo Minas Brazil A white scalded-curd
queijo Minas
yellow
from the basic cake mixture using the queijo Minas curado Brazil The mature,
queijo Minas curado
creaming method with a final addition of semi-hard version of Minas with a thin rind
washed and dried mixed dried vine fruits
and paste containing scattered holes.
queen crab See snow crab
queen crab
protein.
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queijo Minas frescal Brazil A soft fresh cows’ a seasoned mixture of eggs and milk and/or
queijo Minas frescal
milk cheese with a pleasant acid taste. cream, possibly gratinated and/or decorated,
Contains 60% water, 16% fat and 17% then baked in the oven at 200 to 230°C until
protein. Also called Mineiro Frescal cooked and browned
queijos frescos Portugal Fresh cheeses quiche dish A shallow (about 3 cm deep),
queijos frescos quiche dish
made from ewes’ or goats’ milk sometimes round, glazed ceramic dish used for cooking
allowed to ripen quiches
quemada Mexico Milk which has been boiled
quemada
until it turns a caramel colour made with a filling of chopped ham or bacon
quenelle England, France Fish, meat or
quenelle
dumplings made with the flesh of pike given the time, grow to such a size as to
rupture cell walls releasing their contents on
quente Portugal Warm, hot
quente
milk cheese
queso de bola Spain A round ball-shaped
queso de bola
tube
quillaia The compound extracted from the
quillaia
Dutch-style cheese
queso de cabra South America A soft
queso de cabra
bark of the soap bark tree from SA used as a
cylindrical (up to 1 kg) goats’ milk cheese foaming agent in soft drinks. Permitted for
from Chile with a sharp flavour use in the UK.
quillings Small broken pieces of cinnamon
quillings
of a pan
quing dou China Fresh soya beans
quing dou
soup
queue de boeuf liée France Thick oxtail soup
queue de boeuf liée
America cultivated since 3000 BC. It is
queues d’écrevisses France Crayfish tails
queues d’écrevisses
rather like rice but has a higher protein
quiche A savoury custard tart made from a
quiche content. Requires 10 to 15 minutes boiling.
shortcrust or puff pastry-lined quiche dish or Can be grown in temperate climates.
quinoline yellow E104, a synthetic yellow
quinoline yellow
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quire of paper England An old English cake beans. It contains about 45% protein and
quire of paper
made from very thin pancakes cooked on 13% fat together with dietary fibre, and after
one side only, sprinkled with sugar and built drying and compounding is used as a high-
up into a cake. The pancake mixture is rich class protein in vegetarian meals, both made
in eggs, cream and melted butter and up and home cooked.
flavoured with sherry, rose water and quroot
for sauces.
Quittengelee Germany Quince jam
Quittengelee quwarmah ala dajaj
grown industrially in a medium made ginger root, a little chilli powder, turmeric and
principally from the starch content of field loomi powder
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RSTUVWX
rã Portugal Frog finished with cream and rachel, à la France In Rachel’s style, i.e.
rã rachel, à la
goats’ milk. Eaten young but the taste ració Catalonia A large tapas, almost sufficient
ració
sometimes farmed and weighing when from spoilage microorganisms using ionizing
dressed around 1.2 kg to 4 kg for some of the radiation
farmed animals. The farmed animal’s flesh radicchio Red chicory
radicchio
rabbit stewed in a sour cream sauce radish The root of a plant, Raphanus sativus
radish
472
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raita
rådjurssadel Sweden Roasted saddle of raie France Ray or skate, the fish
rådjurssadel raie
spoilage organisms in perishable food using raifort, sauce France Horseradish sauce
raifort, sauce
ionizing radiation
raïm Catalonia Grape
raïm
past participle of rafraîchir, ‘to refresh or cool Salmo gairdneri, occasionally found in the
down’ sea, with a silvery green back, banded with
ragee See ragi
ragee
used of a rich meat and vegetable casserole mixtures by the addition of raising agents or
ragoût France A thick stew with a high by fermentation with yeast prior to cooking
ragoût
proportion of meat or poultry sometimes raised pie A pie made with a very stiff pastry
raised pie
other fine offal cooked with mushrooms in a be moulded by hand sometimes around a tin
cream and wine sauce or more commonly in a fluted oval mould
ragú 1. Italy Ragoût 2. Italy A sauce made
ragú
which separates into pieces. Melton
from olive oil, butter, cooked meat and garlic Mowbray pie and pork pie are types of raised
3. Denmark, Norway, Sweden Stew pie.
raisin 1. Dried white grapes made from either
raisin
curd cheese from Sicily made in rectangular the naturally seedless Thompson type or the
blocks (up to 12 kg). It is matured for 3 muscatel grape 2. France Grape
months for dessert use or up to 12 months raising agent Any chemical mixture which
raising agent
for grating. The dessert cheese has a mild liberates carbon dioxide on heating so as to
delicate flavour, the grating cheese which form small bubbles and hence lighten the
had an oiled dark brown rind is sharp and mixture it is in. Bicarbonate of soda and
savoury. baking powder are typical examples.
rahat lokum Turkey A type of Turkish delight raisin oil Oil pressed from the seeds of
rahat lokum raisin oil
mixed with almond slivers, pistachios and Muscat grapes, used to keep raisins soft
hazelnuts after it is cooked but before setting raisins de Corinthe France Currants (the
raisins de Corinthe
cheese made with acid curdled cows’ milk. raisins secs France Raisins
raisins secs
Contains 70% water, 18% fat and 9% raisu Japan Cooked rice served on a plate,
raisu
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rajas
rajas Mexico Strips of chilli poblano fried with ursinum, with clusters of white flowers and
rajas
onion, potatoes and/or tomatoes and dark-green strap-shaped leaves. The leaves
garnished with melted cheese impart a mild garlic flavour to a mixed-leaf
rajma South Asia Red kidney beans
rajma
salad and all parts of the plant can be used
rakkyo Japan Pickled shallots
rakkyo
for flavouring. It is easily grown in the herb
garden. (NOTE: From the Old English
räkor Sweden 1. Prawns 2. Shrimps
räkor
cooked shrimps, sweated with butter and range A large cooking stove with several
range
flour, combined with fish stock. burners and one or more ovens which are
rambutan England, Indonesia The oval fruit of usually kept hot and ready for use
rambutan
5 cm long with a central inedible stone, a rango ko maasu Nepal Water buffalo meat
rango ko maasu
delicate sweet white flesh tasting of raisins rankins United States A type of light cheese
rankins
and a green skin turning to red when ripe, pudding or soufflé containing stiffly beaten
covered with soft spines. Eaten raw. Also egg whites
called hairy lychee
ranocchio Italy Edible frog
ranocchio
thin, yellow and made from wheat flour and rapeseed is obtained. Some varieties known
egg as salad rape are used in the west as a
ramequin France 1. Ramekin 2. A type of
ramequin
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ratatouille
cream
grated or processed raw potato and onion, rasp Barrel bread
rasp
poached in a medium sugar syrup for 90 raţă pe varză Romania Duck browned in fat
raţă pe varză
minutes. Served hot or cold, sprinkled with then braised in the oven on a deep bed of
rose water. sauerkraut mixed with chopped onions
rashad Middle East A herb from Iraq
rashad
rasolnik Russia A soup based on beef stock ratatouille 1. England, France A Provençal
rasolnik ratatouille
475
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rathu miris
aubergines, green and red sweet peppers, with shallot butter and chopped chervil,
onions, garlic and olive oil seasoned and tarragon and chives. Served hot. 2. A
flavoured with marjoram or oregano. vinaigrette made with oil and vinegar, small
Courgettes and stoned olives are sometimes dried capers, chopped parsley, tarragon,
included. Traditionally each vegetable is fried chervil, chives, onion and seasoning
or grilled separately and then combined. In ravigote butter A compound butter made by
ravigote butter
the UK and commercially all tend to be mixing butter with blanched, refreshed and
stewed together. 2. France Bad stew, lousy dried chopped shallots, parsley, chervil,
food tarragon, chives and salad burnet which
rathu miris Sri Lanka Chilli pepper
rathu miris
diameter
rau ngo Vietnam Coriander leaves
rau ngo
Serbia
Raute Germany Rue, the herb
Raute
Treat as mussels.
leaves’.) razor shell clam A long thin bivalve mollusc,
razor shell clam
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redcurrant jelly
engineering not involving the cow adjust the seasoning according to taste
RDI See recommended daily intake recuit Catalonia Curdled sheep’s or cows’ milk
RDI recuit
Rebenblatt Germany Vine leaf banana with a purplish red skin and a very
Rebenblatt
French cheeses from Haute Savoie made red beans and rice United States A Louisiana
red beans and rice
with the later part of the cows’ milking which dish of red kidney beans cooked with a ham
has the higher fat content. It is shaped like a hock and served over rice
wider and thinner Camembert with a soft red bean sauce A Chinese paste made from
red bean sauce
supple centre and a deep orange to red- fermented soya beans used as a condiment
coloured washed rind. It is packed between or flavouring
very thin wooden discs and does not go red braising See red cooking
red braising
buttery flavour with a fruit finish when young red cabbage A cabbage, Brassica oleracea
red cabbage
but becomes bitter when old. Protected by var. capitata, with red to purple leaves and a
an appellation d’origine. round firm head, generally available in
rebong Indonesia, Malaysia Bamboo shoot
rebong
cooked and then reheated, such as rissoles, Cichorium intybus var. foliosum, grown as an
croquettes, hash, cottage pie, etc. annual. It has slightly bitter red leaves with
rechauffer France To reheat, to warm up
rechauffer
micro-nutrients that remain in food depends black currant but more acid and from a more
on its age, storage conditions and cooking hardy bush Ribes sativum. Usually cooked
methods. Abbreviation RDI for jams, jellies and sauces.
reconstitute, to To add back liquid, usually redcurrant and horseradish sauce United
reconstitute, to redcurrant and horseradish sauce
water, to dried foods so as to restore them to Kingdom Port wine reduced with seasoning,
some semblance of their original state ground nutmeg and cinnamon, mixed with
recovery time The time it takes for a cooking
recovery time
temperature for another batch of food after a sauces is made from redcurrants, boiled with
batch of cooked food has been removed a little water until the skins break, strained,
from it sugar equal in weight to the juice added and
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redcurrant sauce
all boiled for 3 to 4 minutes to produce a red grouse The finest flavoured of the grouse
red grouse
chillies used
red curry paste Thailand A paste used for
red curry paste
sometimes confused with red mullet. Red
beef and similar curries made from dry-fried gurnard does not have long feelers (barbels)
shallots and garlic, lemon grass, coriander hanging from the underside of the mouth as
seeds and cumin seeds, blended with black does red mullet. See also gurnard
redhead duck United States A highly prized
redhead duck
found in Scotland. The meat is inferior to that several weeks then smoked until a
from roe deer. mahogany colour. Must be desalted by
soaking before eating. Usually used as part
reddiker Norway Radishes
reddiker
fried, grilled or baked, the latter requiring its raw state as opposed to the paler types
constant basting. Also called nannygai, such as chicken, veal, rabbit, etc.
goatfish red miso Inaka-miso
red miso
onions, bacon, corned beef and cooked seawater fish of the genus Mullidae,
beetroot, often the leftovers from New especially Mullus surmuletus (red) and M.
England boiled dinner seasoned and mixed barbatus (pink), not related to the grey
with mashed potatoes, shallow-fried on both mullet. It has a delicate flavour and is
sides and served in wedges with fried or generally cooked whole with its liver which is
poached eggs considered a prized delicacy. It can be hung
red garoupa See garoupa for 24 hours to give it a gamey flavour. It can
red garoupa
wines and brandy are used in the west. moschata, more tender than the curled
(NOTE: So called because a bottle would be octopus but with a musky flavour
laid down on the birth of a girl in anticipation red onion 1. Italian red onion 2. A small red
red onion
478
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refresh, to
red palm oil Central Africa Unrefined palm oil red top milk United Kingdom Homogenized
red palm oil red top milk
which has a red colour due to naturally whole milk containing 3.8% butterfat on
occurring carotenoids. It is said to have more average. The cream does not separate out.
than 15 times the carotenoids in carrots on a reduce, to To boil a liquid so as to remove
reduce, to
weight for weight basis. See also palm oil water and thus thicken the liquid and
red pepper 1. A general term for dried and intensify the flavour. Often done during
red pepper
ground red capsicums such as cayenne and sauce making with wine and stock.
chilli peppers or paprika 2. Red sweet reduced-fat EU guidelines (which do not have
reduced-fat
red raripila spearmint A type of spearmint, red vinegar A slightly salty clear pale red
red raripila spearmint red vinegar
Mentha raripila rubra, with pointed dark vinegar made in China. Used as a condiment
green leaves, a sweet spearmint flavour and and added to soups to give them a lift.
purple stems red wine court bouillon Equal quantities of
red wine court bouillon
red-red West Africa A Ghanaian dish of dried red wine and water with 120g each of onion
red-red
cow peas or black-eyed beans soaked in and carrot and 12 g of salt per litre together
water, skins and all debris removed, then with parsley stalks, a little thyme and bay leaf
boiled with just sufficient water to cook them. and peppercorns added. Used for trout and
They are then mixed with onions and carp.
tomatoes fried in red palm oil together with red wine sauce See vin rouge, sauce
red wine sauce
fish or smoked fish may be added and reebout Netherlands Haunch of venison
reebout
usually canned
Réforme, à la France In the Reform Club’s
Réforme, à la
grilled, deep-fried or stir-fried. Often used in vegetables in fast running cold water so as to
Eastern dishes. cool them quickly and prevent further
red sorrel Jamaica flower
red sorrel
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refreshments
Any plant cells which have lost water and Rehrücken mit Rahmsauce Germany Saddle
Rehrücken mit Rahmsauce
crispness will replace some of it. of venison, larded, marinated in wine, cloves,
refreshments Light food and drink taken
refreshments
pancakes
regattakotlett Sweden Pork chops rubbed
regattakotlett
Bavaria rather like Frankfurters, made from minced and cooked veal mixed with cold
ground pork and beef with embedded small boiled rice, bound with egg, wrapped in rice
pieces of bacon. Boiled before consumption. paper, panéed and fried. Used in soups.
May be eaten hot or cold.
rejemad Denmark The piles of tiny shrimps
rejemad
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resurrection pie
the fish and entrée or the soup and entrée if done in a heavy pan over a low heat or in the
no fish course, in a formal meal. oven at 150°C.
relevée, sauce France Ketchup rene Italy Kidney
relevée, sauce rene
allowed
relish United States Pickles and highly
relish
mixed with soft breadcrumbs fried in
seasoned sauce-like condiments spoonfuls in olive oil, then placed in a pan
with orange peel, cinnamon, sugar and milk,
rellenos Spain 1. Stuffed 2. Stuffing
rellenos
cows’ milk cheese matured for 3 months and sieve a second time
made in 200 g loaves. The brownish orange repast The Old English term for meal
repast
rind has a stronger smell than the centre. repollo Spain Cabbage
repollo
sauce plus anchovy essence. Served with Bolivia consisting of a hollowed out cabbage
fried fish. stuffed with a meat mixture and simmered in
remouladsås Sweden Remoulade sauce
remouladsås
rempah Indonesia, Malaysia A spicy paste Ricotta made from the whey of ewes’ milk,
rempah
made by grinding, pounding or processing often enriched with butter and cream. It is
shallots, garlic and some or all of lemon white, smooth and has a fresh taste. Sold in
grass, coriander, cumin, turmeric, straw baskets and served on fig or cabbage
candlenut, cinnamon, ginger, galangal, leaves. 2. Brazil A soft cooked-curd cows’
chillies, peppercorns, sugar and salt. milk cheese made with a lactic starter. The
Sometimes fried in oil. Used for flavouring hot, washed and salted curd is placed in
curries or to season meat for satays. oblong or cylindrical moulds to make 500 g
rendang Indonesia A coconut-based highly
rendang
cheeses.
requin marteau France Hammerhead shark
requin marteau
absorbed
rendang chicken Seasoned and browned
rendang chicken
in the same recipe
resin Solid exudate from plants and trees
resin
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rete
being of a different kind. After all vegetable rhubarb A deep-rooted perennial plant,
rhubarb
types are used up the pie is finally covered Rheum x cultorum, which produces thick
with more sauce, gratinated with cheese and pink to red stems at ground level each
browned in the oven at 200°C. topped with a large green leaf. The stems are
rete Italy Pig’s caul
rete
poisonous.
order to kill all microorganisms. Usually used
rhubarbe France Rhubarb
rhubarbe
into a sweet drink flavoured with lemon and ribbon cheese Parenica
ribbon cheese
with ham, garlic, cumin and bay, fried in olive pear-shaped fruit of various trees of the
oil then beaten eggs added and gently genus Sysygium, known by the indigenous
scrambled population as lilly pilly trees. They have an
revythia soupa Greece A meatless chick pea
revythia soupa
water, all puréed, seasoned and finished with ribes comune Italy Redcurrant
ribes comune
Rhizopus oligosporus The fungal organism ribollita Italy A cabbage and bean soup from
ribollita
used in the manufacture of tempeh. It also Tuscany which is reboiled (ribollita) each day
has the beneficial effect of removing the and thickened with bread
bean flavour. ribs of beef Half of the ribs and the vertebrae
ribs of beef
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rich cakes
numbered from the head end. The English rice flour Ground polished rice which is
rice flour
cuts are 1 and 2 chuck ribs, 3 to 6 middle mainly starch with very little gluten. Used in
ribs, 7 to 10 fore ribs and 11 to 13 wing ribs. the same way as corn flour and for noodles,
rib steak United States A steak cut from the sweets and short pastry.
rib steak
rib one rib thick and including the outer layer rice gruel Congee
rice gruel
of fat. May be on or off the bone. rice noodles Noodles made with rice flour in
rice noodles
rounded, with a larger hilum running the wide made from a thin rice flour and water
length of the bean and crinkly edges. Said to dough which is cooked in thin sheets to a
taste like rice when cooked and reputed to firm jelly-like texture, brushed with oil and
have the highest calcium content of all cut into strips to be sold as fresh noodles in
beans. most Chinese communities in Southeast
rice bubbles Australia Rice crispies Asia. The same dough cut in 20 cm squares
rice bubbles
flour to form a thick batter. Large rice stick noodles See rice noodles
rice stick noodles
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riche, sauce
riche, sauce France Sauce diplomate strong-tasting. Eaten for dessert or used for
riche, sauce
finished with truffle essence and finely diced cooking. See also Canestrato
black truffles rigato Italy 1. A semi-hard scalded-curd
rigato
Richelieu’s style, i.e. garnished with stuffed milk cheese from the Ardèche with a
tomatoes, mushrooms, potatoes and braised delicately flavoured velvety paste made in 60
lettuce. Used especially of roasts. g cylinders. Contains 45% water, 22% fat ad
Ricotta Italy A soft cows’ or ewes’ milk cheese 24% protein.
Ricotta
with milk or cream. The whey is heated with riisivanukas Finland Rice pudding
riisivanukas
cooked curd cheese made from the whey of rimmat kött Sweden Salt meat
rimmat kött
ewes’ milk heated to 90°C to precipitate rind The outer skin of bacon, ham, pork,
rind
soluble proteins. The filtered curd is salted cheese, and some fruits and vegetables
and formed into cylinders. It may be eaten
Rind Germany Beef
Rind
grating.
Rinderbrust Germany Brisket of beef
Rinderbrust
they used to be planted on ridges in the open with a mixture of minced lean beef, lean
field) pork, bacon fat, saltpetre and seasoning,
ridged sand clam A clam which is found in
ridged sand clam
Rigatello Italy A hard scalded-curd cows’ milk ring mould A round mould in the shape of a
Rigatello ring mould
cheese made in cylinders (up to 3 kg). The half torus so that when the food is
paste is hard, dense with a few cracks and demoulded it forms a round ring on the plate.
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Used for cakes, desserts, jellies, savoury topped with butter served at Christmas
custards, etc. Also called border mould before the main course of the meal. The
ring-neck dove United States A highly prized
ring-neck dove
eating, usually used of fruits, vegetables and peas in a small amount of thick stock
cheese sprinkled with grated Parmesan cheese
ripen, to To allow time for fruit, vegetables and
ripen, to
cheese to become ripe. Fruit may be ripened riso al forno Italy A meat sauce with rice
riso al forno
stoned cherries, filled with an egg, icing broth with saffron and served with butter and
sugar and ground almond mixture and cheese
baked at 170°C until golden brown
riso alla piemontese Italy Rice with a
riso alla piemontese
cheese sauce
ripple ribbon tube A nozzle for a piping bag
ripple ribbon tube
that produces a ribbed ribbon shape with arborio or carnaroli rice fried in butter
ris 1. France Sweetbreads, esp of veal, ris de
ris
also prove, to, lift chopped onions, flavoured with saffron and
risengrød Denmark A sweetened rice soup or grated Parmesan cheese only. Served by
risengrød
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risotto alla monzese Italy Risotto with previously sweated in olive oil, simmered
risotto alla monzese
Parmesan cheese
risotto polesano Italy Risotto with eel, mullet
risotto polesano
with the chopped onions sweated in olive oil
and bass and the shelled mussels mixed with long-
grain rice boiled in the mussel cooking liquor
rissole 1. United Kingdom A small shaped
rissole
ristet Norway Grilled, fried or roasted rutilis, similar to carp. Rarely eaten because
ristet
stock, sauce and soup oven on a trivet without any cover at around
river trout Brown trout
river trout
230 to 250°C
roast, to To cook food in the oven by a
roast, to
water and the liquor reserved, a little salt seasoned cheese and breadcrumb mixture
pork and onion finely chopped and fried in spread over slices of toast, grilled and cut
hot oil with chives and chilli pepper, this put into fancy shapes and served hot
in the bean water with rice equal to twice the
roasted chilli paste See nam prik pao
roasted chilli paste
absorbed, then mixed with the cooked beans deglazed with the appropriate brown stock,
before service simmered, skimmed, strained and
rizi pilafi me garithes Greece A pilaff of rice
rizi pilafi me garithes
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rock sugar
roasting pan A large rectangular metal pan rock cornish A breed of table chicken with a
roasting pan rock cornish
spice powder, sugar, salt, dried soya sauce or C. autannarius, (Pacific) with a yellowish
and ground annatto seed. Rubbed over pork shell marked with purple or brown spots and
before roasting to give the characteristic up to 10 cm wide. They are not particularly
Chinese colour and flavour. Also called char well-flavoured and are often eaten after they
siu powder have shed their shell.
rock dove A wild pigeon, Columba livia,
rock dove
baste the potatoes until the surface is crisp rocket A slightly bitter, peppery-flavoured
rocket
Robert, sauce England, France Chopped genus Sebastodes found off rocky coasts in
Robert, sauce
onion sweated in butter, vinegar added and most parts of the world. Generally 30 to 90
reduced completely, demi-glace added, cm long weighing 1 to 2.5 kg. The flesh is
simmered, mustard diluted with water and white to pink turning to white when cooked,
caster sugar added, skimmed and seasoned. and is firm, flaky and mid-oily. May be
Served with fried pork chop. poached, baked or grilled. One of the more
Robiola Italy A soft surface-ripened cows’ milk
Robiola
common in the USA is the striped bass.
rock herring Shad
rock herring
rennet coagulation. The curd is cast in for legal reasons to the spiny lobsters which
square moulds (20 by 20 cm) to drain, are caught in Australia and shipped in large
demoulded, cut in 4 pieces, dry-salted or quantities to the USA. See also eastern rock
brined and ripened at high humidity. Also lobster, southern rock lobster, western rock
called Robbiola lobster
Robiolini Italy Very small (up to 70 g) soft raw
Robiolini
cows’ milk cheeses curdled with acid whey rock partridge Ptarmigan
rock partridge
maritimum
rock bass Mediterranean grouper
rock bass
a thick body, small bones and a delicious irregularly-shaped crystals of sugar. See also
rich meat. Popular with the Chinese. lump sugar 3
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Rocky Mountain oyster United States Prairie and Northern Europe. The meat is known as
Rocky Mountain oyster
gutted whole plaice simmered in a little water surrounded with suet, seasoned, laid on
with salt and lemon juice until cooked (up to rosemary or thyme sprigs on a rack and
20 minutes), fish removed and flesh roasted at 180°C for about 25 to 30 minutes
reserved, the cooking liquor made into a until all the suet has melted, rested 10
velouté sauce and finished with cream and minutes and served with the pan residues,
diced fillets of anchovy. The sauce is poured defatted and deglazed with wine
rognons turbigo France Skinned split
rognons turbigo
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rondelle
roll 1. A small bread separately cooked from finished with pine nuts and a few currants
roll
about 50 to 60 g of raw dough 2. Any food and raisins soaked in water until plump
item shaped like a cylinder e.g. Swiss roll, romaine lettuce See cos lettuce
romaine lettuce
with a rolling pin by compressing it between variety of cauliflower in which each floret
the rolling pin and a flat surface with a to and rises to a peak and can be seen individually
fro rolling motion. More accurately, to roll out. although they are all bunched together like a
2. To form in to a cylinder. More accurately, true cauliflower
to roll up. Romano United States A hard, drum-shaped
Romano
filled with fruit chutney and rolled up, laid on made with toasted nuts, garlic, tomatoes,
a bed of chopped onions and mushrooms, nyora peppers and bread
moistened with white wine, topped with more romesco chilli A mildly piquant smoky-
romesco chilli
chutney and cooked in a 200°C oven until a flavoured dried chilli from Spain used to
crust forms on top. Served with soured make romesco sauce. No other should be
cream. substituted.
rollmop herring Fillets of herring rolled with
rollmop herring
in spiced vinegar for 7 to 10 days blistered in the oven and peeled, blended
Rollmops Germany Rollmop herring
Rollmops
custard.
Romorantin France Selles-sur-Cher
Romorantin
cheese with a yellowish brown washed rind. Roncal Spain A hard ewes’ milk cheese made
Roncal
It tastes like a milder and sweeter version of in 2 kg rounds and matured for 4 months. It
Limburger cheese. Made in central Europe. has a yellowish white, hard but open textured
romaine, à la In the Roman style, i.e. roasts paste with a pungent taste. The rind is light
romaine, à la
garnished with tomatoes, or tomato sauce, brown and slightly greasy. Used as a dessert
spinach and occasionally, potatoes cheese or for cooking.
rond de gigot France A thick leg steak of lamb
rond de gigot
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rondinella
rondinella Italy Flying fish rose A hardy shrub with pink to red fragrant
rondinella rose
are being formed into 2.5 kg rounds. The rosemary An evergreen perennial shrub,
rosemary
cheeses are matured for 3 months in Rosmarinus officinalis, with woody upright
underground caves in currents of air at a stems and thin pointed aromatic leaves
constant temperature and humidity. The which grows in temperate and
cheeses are needled to assist mould growth. Mediterranean climates. Used to flavour
It has a delicate and subtle tangy flavour and meat dishes especially lamb and strong-
production is strictly controlled. It has AOC flavoured soups. A twig of rosemary is often
status. laid on fish or meat as it is being cooked.
roquette Rocket
roquette
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roughage
Rosmarinus officinalis Botanical name made with flour, eggs, salt and thin coconut
Rosemary milk dripped in a continuous stream through
rosmerino Italy Rosemary
rosmerino
a perforated cup into a hot greased frying
rosół Poland A mixed beef and chicken broth
rosó
pan to form a lacy pattern. Cooked both sides
thickened with buckwheat groats and and then rolled up.
roti jala cup A metal vessel with four spouts
roti jala cup
diced cooked beetroot, cooking apples, kitchen equipped for roasting meat 2.
boiled potatoes, gherkins, pickled herring France A steakhouse type of restaurant or
and cold cooked meat dressed with cream shop selling roast meat 3. England A rotating
lightly whipped with dry English mustard and spit within a conventional oven on which
caster sugar, all chilled and served on lettuce joints of meat or poultry may be turned as
decorated with chopped hard-boiled egg and they are roasting. Used to give more even
some of the dressing cooking and browning.
Rotkohl Germany Red cabbage
Rotkohl
with one half its weight of fat pork and veal all
rotolo alla marmellata Italy Swiss roll
rotolo alla marmellata
Rotbart Germany Red mullet, Mullus barbatus condiment served with rice dishes
Rotbart
Rotegrütze Germany Strained and sweetened rougaille South Africa A savoury sauce from
Rotegrütze rougaille
fruit juice thickened with corn flour or potato Madagascar made from peeled tomatoes,
flour, cooled and set in individual dishes and ginger, onions, lemon juice and zest and
served with cold milk or cream chillies
rote Johannisbeere Germany Redcurrant rouget France Mullet, the fish
rote Johannisbeere rouget
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roughback
rough puff pastry A puff pastry made with the Rouy France A soft strong-smelling cows’ milk
rough puff pastry Rouy
conventional turns to build up layers but the cheese from Dijon, packed in square boxes
fat is mixed with the flour in the form of solid rova Sweden Turnip
rova
cubes 1 to 2 cm on the side and water added rovello Italy Blue-spotted sea bream
rovello
softened and squeezed bread, garlic, salt, mountain ash or rowan tree, Sorbus
deskinned red peppers, and olive oil with aucuparia, which grows in temperate
possibly cayenne pepper or paprika. It is not climates. The soft, orange to red berries grow
cooked. Spread on bread and served with in clusters and although too bitter to eat on
bouillabaisse and other fish soups in their own, their high pectin content is useful
Provence. when combined with other fruits to make
jams. Also called sorb
roulade A type of presentation of sweet cakes,
roulade
Swiss rolls, salmon and turbot roulades, nut royale France A savoury egg custard made
royale
and vegetable roulades and similar. from equal parts of egg and stock or milk,
Rouladen Germany Beef olives
Rouladen
elliptical in cross section and have an eye on royal icing A hard white icing made from
royal icing
each side of the head lightly beaten egg whites into which is beaten
round gourd Tinda
round gourd
round lettuce Butterhead lettuce royal icing praline Egg whites and icing
round lettuce royal icing praline
of joints and steaks ranging from rump at the made from unpasteurized cows’ milk cast in
top to round steak at the bottom. large rounds (up to 5 kg), similar to Tilsit with
round of bread A single slice of bread a buttery paste and moist reddish brown
round of bread
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rum sauce
roz bil tamar Middle East Cooked rice, rue odorante France Rue, the herb
roz bil tamar rue odorante
last three all fried, are assembled with the Ruffec France A strong-tasting goats’ milk
Ruffec
rice heaped on top of the fruit and nut cheese from Charentais
mixture, then all baked in the oven at 120°C. rugbrød Denmark Dark rye bread
rugbrød
ginger biscuits
rullepølse Denmark A type of roulade made
rullepølse
cakes by combining fat and sieved flour and with the belly meat of any animal spread with
raising agent to a sandy (breadcrumb) a mixture of minced onion, spices and herbs,
texture, mixing in other dry ingredients then tightly rolled, tied then either dry-salted with
adding liquid to make a dough, e.g. rock salt and saltpetre for a week and simmered
cakes, raspberry buns in water or braised as is
rullesild Norway Rollmop herring
rullesild
minutes) of white wine, fish stock and a fine from a fermented molasses solution, used as
brunoise of aromatic vegetables, thickened a flavouring
Rum Germany Rum
Rum
soft fruits
Rubus idaeus Botanical name Raspberry and chopped cooked cabbage, mixed
Rubus phoenicolasius Botanical name together and browned in the oven
rum butter A mixture of softened butter,
rum butter
Wineberry
ruby Pigmented grapefruit
ruby
brown sugar and rum and sometimes
ruchetta Italy Rocket
ruchetta
cinnamon. When cool used as an
accompaniment to hot puddings.
rucola Italy Rocket
rucola
graveolens, with small lobed bluish green rump United Kingdom A cut of beef from the
rump
leaves which have a strong bitter flavour and hindquarter, being a vertical slice from the
pungent aroma. Used in small quantities as coccyx (fused vertebrae near the tail) behind
a garnish and in egg, cheese and fish dishes. the sirloin and extending down to the thick
The seeds are infused together with with flank. It is a prime joint which can be roasted,
lovage and mint in marinades for partridge. It fried or grilled. A rump and sirloin of beef
is said to be poisonous in large quantities. joined together is called a choice.
Also called garden rue rump steak United Kingdom A slice of beef
rump steak
collar bacon, smoked over beechwood sauce flavoured with rum, usually served
rue kewra South Asia Screwpine
rue kewra
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rundergehakt
rundergehakt Netherlands Minced beef garnished with sliced hard-boiled egg, sliced
rundergehakt
smoked fish simmered with coconut milk, from platters to individual diners at the table
Russian tarragon A milder tarragon,
Russian tarragon
Bologna sausage, etc. See also ox casings egg dressed with mayonnaise, served with
runner bean The pods and beans from a
runner bean
salad (NOTE: Literally ‘Russian eggs’.)
russole Italy A type of fungus
russole
South America as a flowering plant in the of spaghetti served with an anchovy and
18th century. The long narrow green pods cheese sauce flavoured with garlic and
are generally cooked and eaten whole when oregano
young since the pods tend to become stringy ruta Italy Rue, the herb
ruta
concentration in buckwheat
ruoti Italy Small cartwheel-shaped pieces of
ruoti
pasta. Also called rotini with beer, chopped parsley and garlic
ruotini Italy Small ruoti
ruotini
coulibiac, but with any suitable cooked fish more sticky and less elastic gluten than
and using puff pastry only wheat and is thus usually mixed with wheat
Russian salad A mixture of cooked diced
Russian salad
flour to make bread. Used on its own for
unleavened bread and crispbreads.
potatoes and carrots with peas and sliced
rye meal Coarsely ground rye
rye meal
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rysk kolja
ryotei Japan The extremely expensive rype Denmark, Norway Grouse or ptarmigan
ryotei rype
restaurants that serve the traditional haute rype i fløtesaus Norway A famous dish of
rype i fløtesaus
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STUVWXY
saabat masoor South Asia Lentils with a dark sablé biscuits A rich sandy-textured biscuit
saabat masoor sablé biscuits
brown or pale green skin which when made from a buttery paste containing
dehusked are a pale pink-orange. They take granulated sugar, formed into a roll, chilled,
a considerable time to cook. sliced and the round slices baked in the
saabat moong South Asia Whole mung beans
saabat moong
saag South Asia A general term for green sabre France Scabbard fish
saag sabre
are dry-salted and matured in cool damp sabzi khordan Central Asia A platter of
sabzi khordan
conditions for up to 5 years. Also called washed, drained and chilled herb sprigs
Walliskäse arranged in an attractive fashion and served
saang choy China Cos lettuce
saang choy
appetizer in Iran.
Banana sac France Caecum
sac
Sabal palmetto Botanical name Palmetto for weight is 400 times sweeter than sugar. It
saba no miso-ni Japan Mackerel simmered
saba no miso-ni
water whisked to the ribbon stage over gentle approved in the EU.
heat. Added to sauces to assist glazing under saccharometer A hydrometer which is directly
saccharometer
frothier version of zabaglione made from egg Saccharomyces cerevisiae The most
yolks, sherry or rum and sugar, sometimes common yeast used for converting sugars
with whipped cream folded into the mixture. into alcohol or water and carbon dioxide, for
Served with fruit desserts and rich sponge making bread and as a source of some
puddings. enzymes, e.g. invertase
sabb al-gafsha Persian Gulf An enriched
sabb al-gafsha
for about 4 minutes, drained and soaked in a sacchetto Italy Sea perch
sacchetto
cardamom-flavoured heavy sugar syrup. sacher sauce A blond roux made into a thin
sacher sauce
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saganaki
cream, flavoured with Worcestershire sauce, safflower styles The style of the safflower is
safflower styles
thickened with egg yolks and finished with often used to replace or adulterate saffron by
chopped chives unscrupulous traders, but it is yellow as
Sachertorte Austria Vienna’s most famous opposed to the red of real saffron. Will colour
Sachertorte
torte, created by Franz Sacher in 1832, dishes orange but has no flavour. Also called
made from a butter, sugar and egg yolk bastard saffron
creamed batter into which rum or Madeira- saffransbröd Sweden A yeast-raised fruit
saffransbröd
flavoured molten chocolate is beaten, this bread flavoured and coloured with saffron.
followed by folding in flour and stiffly beaten Served on St Lucia’s feast day, the 13th of
egg whites and baking at 180°C. The cake is December.
rested and covered with chocolate icing to saffron The red/orange thread-like 3
saffron
make a rather dry torte which is best served branched styles of the perennial crocus,
with whipped cream. Crocus sativus, about 2.5 cm long with a
Sacherwürstel Austria A Bratwurst containing
Sacherwürstel
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sage
sage A perennial bush herb, Salvia officinalis, saignant(e) France Rare or underdone
sage saignant
of the mint family which grows worldwide. It especially of meat (NOTE: Literally ‘bleeding’.)
has silvery leaves, a highly aromatic flavour saigneux, bout France Neck of lamb or veal
saigneux, bout
and aroma and is used as a flavouring sai gwa China Water melon
sai gwa
Onions baked in the oven, the inner soft flesh 21% fat and 20% protein.
mixed with white bread which has been sainome-giri Japan Dice cut food (1 cm)
sainome-giri
soaked in milk and squeezed out, seasoning Saint Albray A semi-soft, mellow and delicate
Saint Albray
and chopped sage. Chopped beef suet may cows’ milk cheese from Béarn produced in a
be added. Used as a stuffing for poultry or 2 kg flower shape. It has a pale orange
may be diluted with gravy for use as a sauce. bloomed rind with a pale yellow paste
Sage Derby England A hard, mild cheese with
Sage Derby
sage leaves mixed with chlorophyll to the cheese from the Loire with a fruity flavour
curds Saint Chevrier A mild and creamy goats’ milk
Saint Chevrier
grouse, Centrocerus urophasianus, which milk cheese from the Loire made in long
feeds on sagebrush buds. The crop must be cylinders often moulded around a straw
removed as soon as it is shot, otherwise it Sainte-Menehould France Cooked and then
Sainte-Menehould
would give the bird an objectionable flavour. coated with mustard, dipped in melted
Sage Lancashire England Lancashire cheese
Sage Lancashire
water. The starch is then dried and mushroom, Tricholoma gambosum, with a
granulated into small balls known as pearl cream-coloured irregular cap on a thick stem
sago. Used for milk puddings. Many palm found in grassland in spring and early
trees which grow in India and Southeast summer. Used as a flavouring for soups and
Asia, the cabbage palm from the American stews.
tropics and cyclads which grow in Sri Lanka, Saint Germain, à la France In the Saint
Saint Germain, à la
India and Japan all have a starchy pith at a Germain style, i.e. including peas
certain phase in their life cycle and are used Saint Germain, crème France Onion, leek
Saint Germain, crème
which grows wild in fresh water swamps in removed, an equal quantity of béchamel
Southeast Asia. Just before flowering at added, boiled, consistency adjusted,
about 15 years, starch reserves build up in liquidized, seasoned and passed through a
the pith and the palm is felled to extract the chinois and finished with cream. Also called
starch from which sago is produced. cream of green pea soup
sagú Italy, Spain Sago Saint Germain, fish Fillets of fish passed
sagú Saint Germain, fish
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salad cream
Saint Germain, purée France Soaked dried sakana, sakana-ryori Japan Seafood, or a
Saint Germain, purée sakana
knuckle of ham added to white stock, herring, dried, sprinkled with salt and
simmered and skimmed until all tender, allowed to rest for 30 minutes, sprinkled with
carrot and ham removed, the remainder more salt especially on the tail and grilled or
liquidized or passed through a sieve, barbecued for 15 to 20 minutes, turning as
strained, seasoned, consistency adjusted required
and served hot accompanied with croûtons. saka-saka Central Africa Congolese for
saka-saka
Also called green pea soup cassava leaves which normally are only
Saint-Gildas-des-bois France A triple cream
Saint-Gildas-des-bois
45% water, 25% fat and 23% protein. salaatti Finland Salad
salaatti
yellow round cheese with a mild delicate Salacca edulis Botanical name Snake fruit
flavour made from cows’ milk and cast in salad A mixture of raw leaves, vegetables,
salad
discs (up to 2 kg). It is made with a lactic fruit, warm or cold cooked vegetables,
starter, is washed in weak brine, salted in sausages, ham, cheese, fish, shellfish,
brine and cured at high humidity. Sometimes cereal grains, pasta, etc. Virtually any edible
sold as Port Salut. foodstuff may be incorporated in a salad but,
Saint Peter’s fish Tilapia
Saint Peter’s fish
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salad dressing
salad dressing A sauce usually based on oil and swede family used as a salad leaf, or
salad dressing
and an acid such as vinegar, lemon juice or when older, may be cooked as a vegetable
possibly yoghurt, either a stable or unstable salad rocket See rocket
salad rocket
emulsion, seasoned and flavoured with salaison France 1. The process of salting
salaison
herbs, spices, garlic, etc. Generally used to meats, cheeses, etc. 2. Salted meat or fish
coat very lightly the components of a salad used as a hors d’oeuvres
especially leaves, but occasionally to bind
salak Indonesia, Malaysia Snake fruit
salak
Brühwurst
salade composée France A substantial
salade composée
with string.
salads are bergamot, borage, chives, salame casalingo Italy Home-made salami
salame casalingo
sorrel, summer purslane, sweet cicely, salame di Sorrento Italy A garlic free salami
salame di Sorrento
tarragon, thyme, watercress, wild celery and from Sorrento containing 80% pork and 20%
winter purslane. See also salad flowers beef
saladier France Salad bowl
saladier
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sale marino
salame fiorentino Italy The most famous of salatah arabiyeh Middle East Arabic salad
salame fiorentino salatah arabiyeh
the Tuscan salami made of pork containing generally of chopped or sliced sweet green
chunks of fat and lean which give them a pepper, onion, tomato, radish and garlic with
mottled appearance when cut. About 10 cm crushed coriander seeds, dried mint,
in diameter. chopped parsley and seasoning and usually
salame genovese Italy A salami made of
salame genovese
salamella di cinghiale Italy Wild boar ingredients as salatah arabiyeh with a tahini
salamella di cinghiale
quantities containing 50% lean pork, 20% salato Italy Salted, savoury, especially of
salato
with garlic and whole white peppercorns. chicken meat with chopped hard-boiled
Dextrose is added to encourage lactic eggs, slices of waxy new potatoes, peas and
fermentation and it is air-dried and matured chopped gherkins mounded on a serving
for 2 to 3 months. dish decorated with slices of hard-boiled egg
salame napoletano Italy A long thin salami
salame napoletano
made of pork and beef and flavoured with Salber Germany Salt pork
Salber
garlic
salceson włoski Poland A hard unsmoked
salceson woski
salami preserved in fat in a special pot called lean pork meat and pork belly, seasoned,
a duja spiced, dry-salted and lightly smoked
salciccia napoletana Italy A pork and beef
salciccia napoletana
flavoured sausage made of wild boar meat sausage strongly spiced with powdered
and preserved in brine or oil sweet red pepper
salcraute Italy Sauerkraut
salcraute
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salep
salep England, France A starch preparation salmon 1. A large, round, oily seawater fish,
salep salmon
from the dried tubers of various Middle Salmo salar, with a silvery skin and pink
Eastern orchids used as a thickening agent flesh, which spends the first two years of its
saleratus United States Potassium and/or
saleratus
preserved fish, shellfish, pickled beetroot, salmón ahumado Spain Smoked salmon
salmon and onions
apples and cold potato salmon and onions Wales Cleaned salmon
salladsås Sweden Salad dressing
salladsås
game carcasses and white wine added and salmorejo Spain A thick, smoothly blended
reduced, demi-glace sauce and stock sauce of tomato concassée, garlic, oil,
added, simmered and skimmed until vinegar and salt in which charcoal-grilled
reduced to a thick consistency, then strained fresh chicken, rabbit or fish is placed when
and finished with mushroom essence and hot and left to cool and marinate for at least
truffle essence. Served with game. 6 hours
salmuera
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salsifis
saloio Portugal A fresh and creamy cows’ milk salsa rossa Italy A thick sauce made from
saloio salsa rossa
cheese from the countryside near Lisbon chopped shallots sweated in butter and olive
(NOTE: Literally ‘peasant’.) oil, tomato concassée, finely chopped
salpa Italy Salema, the fish
salpa
carrots, roasted, skinned and chopped sweet
salpicão Portugal A fine sausage made with
salpicão
red peppers, seasoning and a little chilli
pork fillet, seasoned, spiced and smoked powder, simmered until all tender and
amalgamated
salpicó de mariscos Catalonia A cold
salpicó de mariscos
recipes for a spice mixture from Ruperto de liver and flavoured with pepper and fennel
Nola, cook to the King of Naples, consisting seeds
salsiccia di nicosia Italy A pork and rabbit
salsiccia di nicosia
sauce
salsa di noci Italy Skinned walnuts,
salsa di noci
flavoured with vanilla
salsiccia secca Italy Dried salsiccia
salsiccia secca
or curds and served with ravioli with garlic, pepper and aniseed
salsa di soia Italy Soya sauce
salsa di soia
salsa francesa Spain French dressing sausages, dried, fried until brown in butter
salsa francesa
minutes
made by sautéeing peeled tomatoes until
salsichas Portugal The Portuguese version of
salsichas
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salsify
salsify A long narrow root of a hardy biennial d’oeuvres. The yolks are used in Chinese
salsify
mixture of lean pork meat, beef and pork fat, diced salt pork fried in its own fat and
air-dried and smoked reserved, chopped onion, sweet peppers,
salt 1. The general chemical name for the
salt
chillies, spring onions and tomatoes fried in
compound formed when an acid reacts with the same fat with a sprig of thyme and all
a base (usually an alkali) as e.g. sodium combined and heated with deskinned,
acetate, which is formed by the reaction of deboned and flaked poached saltfish plus
acetic acid with the corrosive alkali sodium the creamy parts of akee which have been
hydroxide or with sodium bicarbonate which boiled in the saltfish poaching liquor for 15
is itself the salt of a weaker acid. The minutes
saltfiskur Iceland Salted and dried cod
saltfiskur
hydrochloric acid and it has appropriated the which is used to reduce large crystals of sea
name salt to itself. See also acid, alkali 2. salt or similar to a small enough size to put on
Denmark, England, Norway, Sweden Sodium food
chloride is used extensively in food salt herrings Gutted herrings preserved
salt herrings
processing and cooking as a taste item, to between layers of salt, often in wooden casks
extract plant juices in fermented vegetables, saltimbocca Italy A meat dish made from thin
saltimbocca
e.g. sauerkraut, to solubilize proteins in slices of veal and ham sandwiched together
meat, to assist emulsification, e.g. with sage and seasoning, formed into rolls,
frankfurters, and to act as a preservative in fried in butter and simmered in wine for 15
e.g. salted fish and meat minutes
salt, to To preserve food by immersing it in
salt, to
brine or covering it with dry salt. This saltimbocca, but made with beef, bacon and
replaces the water in the tissues with salt or ham
a strong solution of salt, in which bacteria
saltimbocca alla partenopea Italy As
saltimbocca alla partenopea
sandwich.
meat, including trotters, tails, ears etc. used
salt cod Filleted cod layered in coarse salt and
salt cod
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samboosa holwah
saltspring lamb Canada Baby lamb raised on samak quwarmah Persian Gulf A fish curry
saltspring lamb samak quwarmah
salt marshes in British Columbia, similar to flavoured with fried onions, fresh ginger root,
the French pré-salé lamb garlic, baharat, turmeric, a whole loomi and
salt stick Pretzel
salt stick
cinnamon stick and simmered for about 15
saltwater fish Fish which live in the open sea
saltwater fish
minutes. The loomi and cinnamon are
removed before serving with muhammar.
salume Italy Salt pork
salume
concentrate
omelettes baked in three’s on a large dish sambal bajak Indonesia A paste of red
sambal bajak
and served with sweetened strawberry chillies, onions, garlic, trassi, candlenuts,
flavoured cream or jam sauce. Also called tamarind, galangal, oil, salt, soft brown
Austrian pancakes sugar, makrut lime leaves and coconut
Salzburgerwurst Austria A non-keeping
Salzburgerwurst
and bacon, lightly smoked and scalded. of fried squid flavoured with chilli
Grilled or fried. sambal kemiri A spice paste similar to
sambal kemiri
it is turned over until cooked. in the south with a thin vegetable curry
samaki wa nazi East Africa A fish curry from
samaki wa nazi
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sambosay goshti
folding of the triangle all the edges are yeasted dough filled with a mixture of
sealed. minced meat and onions with pine nuts and
sambosay goshti Central Asia Deep-fried cinnamon
sambosay goshti
triangular turnovers made from 9 cm sancele Italy A black pudding from Sicily
sancele
squares of enriched pastry filled with a made with pig’s blood, raisins, sugar and
spiced mixture of minced cooked lamb and spices. Usually sliced and fried with onions.
onion sanchal South Asia A blackish rock salt with a
sanchal
contaminants
grilled and served with, or poached in, an sancoche Caribbean A thick broth made from
sancoche
aromatic herby stock with lemon juice and salt pork, salt beef, fresh meat, tropical
lemon grass vegetables, green figs, yellow split peas and
samlet Parr
samlet
samoosa
samouli Persian Gulf A long white bread stick sand cake A rich sponge cake made with
samouli sand cake
similar to a French baguette, glazed and corn flour, ground rice or fécule. Also called
sprinkled with sea salt, sesame seeds or sandkage
caraway seeds sand crab See blue crab
sand crab
often cooked with beans as a staple food for sand eel Various small thin long fishes of the
sand eel
succulent young leaves and shoots may be sandía Spain Water melon
sandía
cows’ milk cheese cast in 15 kg cylinders. Fried or grilled. Also called silverside,
The paste has a few irregular holes and a European sand smelt
delicate nutty flavour which develops as it sand sole A flatfish, Pegusa lascarisk, smaller
sand sole
matures. Not normally cooked. than the Dover sole and with a speckled
sanbai-zu Japan A vinegar-based dressing for
sanbai-zu
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sapote
Dover sole but may be cooked in the same San Maurin Italy A soft cheese from Piedmont
San Maurin
filling. The bread is coated on the inside with milk cheese made in small elongated
butter or similar to prevent the filling soaking cylinders
sansho One of the few spices used in
sansho
peppers, tomatoes, garlic, courgettes and sauce and sake mixed with soft brown sugar,
aubergines, all sweated together until soft thinly sliced spring onions and a small
then sieved and seasoned amount of ground sansho
San Simón Spain A pear-shaped (up to 2 kg)
San Simón
meat
sanwa Japanese millet
sanwa
burnet
saponins Chemical compounds found in
saponins
lavash but shaped in an oval and baked on a many plants and especially in legumes such
dish of oiled pebbles about 1 to 2 cm in as chick peas, soya beans and navy beans
diameter so as to give an indented effect. thought to have important blood cholesterol
The bread is pressed onto the pebbles after lowering effects
sapore Italy Taste, flavour
sapore
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sapotiglia
oval, up to 15 cm long and has a brown as sprats and herring. Grilled or available in
rough skin enclosing a sweet spicy flesh with cans.
a large central seed. May be eaten as a Sardine Germany Sardine
Sardine
dessert, used in fruit salads or made into sardiner Denmark, Norway, Sweden Sardines
sardiner
sardines
Sapotiglis Germany Sapodilla
Sapotiglis
Switzerland made from cows’ milk and mixture of minced beef and pork, chopped
shaped like a truncated cone, weighing from onion, boiled rice, garlic and seasoning,
50 to 200 g. It is flavoured with a local herb, placed in a baking dish between 2 layers of
Melilotus caerulea, which gives it a green sauerkraut with a layer of fried sliced onions
tinge. Contains 37% water, 15% fat and 41% at the base, covered with tomato sauce
protein. Also called Schabzieger, Ziger, mixed with juice from the sauerkraut and
Glarnerschabziger, Krauterkäse, green braised in the oven until cooked through.
cheese Served with thick sour cream.
sapsis United States A type of porridge made
sapsis
North West)
hodgepodge
sarpa Italy Sea bream
sarpa
called sarsparilla
or unglazed on the inside that can be placed
sarson South Asia Mustard greens
sarson
of sand.
sarsuela Catalonia A spicy fish and shellfish
sarsuela
chicken breasts.
sardenaira Italy Pissaladeira
sardenaira
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sauce boat
and a dipping sauce based on flavoured soya saturated fat Hard fats in which all the carbon
saturated fat
sauce. See also ito-zukuri, hira-zukuri, kaku- atoms are attached to the maximum number
zukuri, usu-zukuri of other atoms, usually two carbon and two
sashimi bocho Japan A knife with a long thin hydrogen atoms. Unsaturated soft fats and
sashimi bocho
blade for cutting fish fillets oils are converted to harder fats by
saslik Turkey Kebab
saslik
hydrogenation, a process which can produce
sassafras The tree, Sassafras albidum, whose
sassafras
the trans fatty acids which some suspect to
dried leaves are used to make filé powder. A be harmful for pregnant and nursing
spicy, lemon-scented oil used as a flavouring mothers. Saturated fats are said to be
for confectionery and ice cream is extracted unhealthy but fashions in health change
from the leaves, bark and roots. from time to time. Small amounts of natural
saturated fats (suet, lard, butter, etc.) are
Sassafras Germany Sassafras
Sassafras
probably beneficial.
Sassafras albidum Botanical name Sassafras
saturated solution A solution containing the
saturated solution
satay Southeast Asia Cubes of meat, poultry a roux, starch, beurre manié, egg yolks or
satay
or seafood marinated in a highly spiced blood, made by adding cream and/or butter
mixture threaded on skewers and grilled until or oil to a reduced cooking liquor or other
cooked. Usually served with a sweet or liquid, or consisting of puréed vegetables or
peppery hot peanut sauce. Also called saté fruit. Sauce should have a smooth glossy
saté See satay
saté
appearance in most cases and a definite
sato Russia Dried pork fat eaten on bread with
sato
taste and light texture. It is used to flavour,
mustard coat or accompany a dish or to bind
ingredients together. Savoury sauces are
sato imo Japan Field yam
sato imo
seasoning, finished with chopped tarragon on a plate either to stop food sticking to the
and parsley and chilled for 2 hours, before plate and/or to contribute to the decorative
being served with chicken. Also called effect
Circassian sauce
sauce abricot France Apricot sauce
sauce abricot
winters. Also called unshiu, mikan standing on an oval plate. Used to serve
satsuma-imo Japan Sweet potato
satsuma-imo
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saucepan
saucepan Once restricted to a small pan for season and eaten at the Réveillon
saucepan
making sauces, now used for cylindrical celebratory meal either fried or heated in
pans of all sizes stock.
saucer scallop A large variety of scallop, saucisse d’Auvergne France A small
saucer scallop saucisse d’Auvergne
saucisse France Sausage, especially the smoked sausage made of pork only. It is
saucisse
smaller types of fresh sausage made with cooked by placing in cold water, bringing to
chopped lean pork shoulder, seasoned and the simmering point. Served with lentil purée
minced, packed into 2 to 3 cm casings and or sauerkraut. Also called saucisse de Dole,
linked. Normally grilled or fried. See also saucisse de Thann
saucisson saucisse de Strasbourg France A thin
saucisse de Strasbourg
sausage made from very fresh, preferably saucisse de Thann France Saucisse de
saucisse de Thann
sugar, quatre-épices and seasoning, made from 3 parts coarsely chopped lean
moistened with Champagne and left to
pork to 1 part pork back fat with sugar and
marinate for 12 hours, chopped truffles saltpetre, seasoned and packed into 3 to 4
mixed in and all packed into sheep casings
cm casings and either linked or left as a
and linked, allowed to mature for a further 12 continuous length
hours and deep-fried before serving
saucisse du Périgord France A sausage
saucisse du Périgord
sausage made from 2 parts of lean pork to 1 the merguez but whose meat content is
part pork fat mixed with saltpetre, seasoning entirely calves’ liver
saucisse madrilène France A sausage made
saucisse madrilène
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saucisson lorrain
runners and tied in rings, poached in veal saucisson chasseur France A small air-dried
saucisson chasseur
stock, cooled and fried in butter sausage consisting mainly of pork, for
saucisses à la languedocienne
saucisses de Francfort
saucisses de Francfort France Frankfurter finely minced seasoned pork mixed with 1
saucisses de Schaffhouse
saucisses de Schaffhouse Switzerland part of coarsely chopped pork back fat and
Saucisses d’Arosa some sugar, flavoured with quatre-épices
saucisse sèche and brandy or kirsch, packed into beef
saucisse sèche France Small coarse- middles and air-dried for at least 6 months
textured sausage, partially dried and
saucisson de campagne France A sausage
saucisson de campagne
saucisse viennoise
finely minced lean pork, veal and fillet steak from Strasbourg
with saltpetre, seasoning, cayenne pepper saucisson de lièvre France A sausage from
saucisson de lièvre
and coriander, moistened with a little water, Savoie made with hare meat
packed in casings and lightly smoked saucisson de Lyon France A saucisson sec
saucisson de Lyon
saucisson
saucisson France A normally large sausage, made as saucisson lorrain but with 4 parts of
either boiled like Cervelas, dried to make lean pork leg meat to 1 part of pork back fat
saucisson sec or smoked to make saucisson (salted pork or bacon)
fumé (NOTE: Named after either a district or saucisson de ménage France Saucisson de
saucisson de ménage
parts of pork liver, pork back fat and lean chopped pork sausage, air-dried
pork, separately chopped and combined saucisson de Paris France A small sausage
saucisson de Paris
with chopped onions sweated in lard, made of coarsely chopped lean pork with
seasoning, quatre-épices, cayenne pepper little fat, seasoned, flavoured and packed in
and kirsch, rechopped, packed into hog casings. Normally boiled.
casings, tied or knotted to make 10 to 15 cm saucisson d’Italie France Minced seasoned
saucisson d’Italie
lengths, air-dried for a day, simmered in lean pork and veal with about one fifth of the
water until cooked and served cold combined weight of pork back fat, flavoured
saucisson au poivre vert
saucisson au poivre vert France A sausage with nutmeg, cinnamon and ginger,
made of 100% pork flavoured with green moistened with pigs’ blood and white wine,
peppercorns packed into a pig’s bladder, air-dried,
saucisson-cervelas
saucisson-cervelas France A sausage filled smoked with juniper berries added to the
with various mixtures of meat and bacon, wood, and coated with olive oil
saucisson gris France Saucisson lorrain
saucisson gris
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saucisson provençal
finely and mixed with saltpetre, quatre- saupiquet France A sharp spicy wine-based
saupiquet
épices and chopped and crushed garlic, sauce or stew. The sauce sometimes served
packed tightly into hog casings, tied and with roast hare.
strung in 40 to 50 cm links, air-dried for up saur France Salted and smoked, usually of
saur
Also called saucisson gris potatoes boiled until tender and served in a
saucisson provençal France A sausage
saucisson provençal
saucisson sec aux herbes France Coarse- saure Sahnensosse Germany Sour cream
saucisson sec aux herbes saure Sahnensosse
smoked sausage made with chopped pork saury pike A long seawater fish, Scomberesox
saury pike
boiling red wine vinegar and water (1:2) with possibly mixed with spices, herbs, flavouring
chopped onion, herbs and spices for 2 days, agents, extenders and binders, all stuffed
dried, browned and baked in a covered dish into a casing usually of cleaned intestines,
with the onions and half the marinade at may then be boiled, scalded, cured, dried,
250°C for 1.5 hours. Served with the strained smoked or any combination of these before
thickened pan juices. Sometimes ginger sale. The name probably derived from the
biscuits or ginger cakes are added to the Latin salsisium, meaning salted, i.e.
cooking liquor. preserved.
sausage maker A hollow long tapered
sausage maker
has been subjected to a lactic fermentation. cylinder that fits over the outlet of a mincing
Widely used in central European cooking. machine. The casing with one end tied in a
Available canned. It may be made from knot is placed over the cylinder like a
cleaned, washed and finely shredded white wrinkled stocking and as it is filled with the
cabbage mixed with 1.5% by weight of salt, mixture extruded from the machine is
placed in a straight sided, sterilized tub and allowed to slip off the cylinder. The long
covered with a sterilized muslin cloth, droplid sausage may then be linked or divided as
and weight. After a day liquid should cover required.
the lid and the sauerkraut is ready in 3 sausage meat A meat mixture similar to that
sausage meat
weeks, The liquid is skimmed off and the for stuffing sausages, used for pies, rolls,
sauerkraut is used from the tub as required, turnovers, meat loaf, etc. In the UK, a
always covering it with a sterilized cloth. revolting paste of ground meat scraps,
Sauermilch Germany Sour milk
Sauermilch
in the oven
sauge France Sage
sauge
pan.)
saumuré Pickled or marinated in brine
saumuré
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scald, to
sauter, faire France To sauté or to fry and reheated. The finest cabbage commonly
sauter, faire
usually of animals
savarin England, France A rich yeast mixture
savarin
similar to a baba, baked in a ring mould and ground, alternately offset to right and left,
demoulded. Sometimes soaked in spirit or teeth used for cutting bones and frozen food,
liqueur-flavoured sugar syrup and may be shaped like a hacksaw or conventional saw
filled or decorated, sometimes cut in slices or made as a continuous power driven loop
as a basis for other desserts such as croûte (bandsaw) for cutting up animal carcasses
aux fruits. Often incorrectly used to describe sawara Japan Mackerel
sawara
cows’ milk cheese from the Auvergne with a thoroughly and served as a double fillet in
sushimi or can be used in tempura, shioyaki
thick covering of mould on the rind. Similar
to Saint Paulin. or sunomono (NOTE: Literally ‘half beak’.)
sayote Philippines Choko
sayote
saveloy Cervelas
saveloy
which comes in two main forms, summer cheese made from unpasteurized cows’
savory and winter savory. Traditionally used milk. A lactic whey starter is used and the
to flavour beans. curd is hard cooked, gathered in
cheesecloths, moulded in up to 25 kg lots,
savoureux France Tasty, flavoursome
savoureux
isles)
scalcione Italy Focaccia del venerdi santo
scalcione
containing potatoes and a local cheese scald A sinistral flatfish, Arnoglossus laterna,
scald
savoy biscuit A small dry sponge finger similar to the lemon sole but of inferior
savoy biscuit
Used for lining moulds or as the base of something or immerse in steam for a few
desserts made from setting mixtures such as moments so as to cook a thin outer layer
charlottes. See also sponge fingers without affecting the inner part. Used to
savoy cabbage A winter ball type cabbage
savoy cabbage
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scalded cheese
food in water to a temperature which scallops 1. The pieces of meat and hard
scallops
coagulates surface proteins, usually 80°C tissue left after rendering down fat into lard.
scalded cheese Cheese which has been Also called greaves 2. United Kingdom Slices
scalded cheese
made from curds which have been heated to of potato fried like potato chips (colloquial)
between 40 and 48°C, soft cheeses at the scallop squash Patty pan squash
scallop squash
has been heated to a temperature between fillet, either panéed and fried or floured and
40 and 48°C fried, often finished with Marsala and/or
scalded sausages Brühwurst
scalded sausages
diameter attached at one edge. Removed by cheese similar to but somewhat firmer than
scraping against the free side with the back Mozzarella. A lactic starter is used followed
of a knife or similar. by rennet and the curds are hot kneaded and
scalibada Catalonia 1. A dish of vegetables shaped into teardrops (up to 250 g) which
scalibada
grilled over charcoal or on a barbecue 2. are tied with raffia at the top. They are then
Roasted aubergines, onions and sweet cooled, briefly brined and sold young.
peppers dressed with olive oil Contains 51% water, 24% fat and 23%
scallion 1. See spring onion 2. The name
scallion
protein.
scampi 1. United Kingdom The tail meat of
scampi
and flesh with the orange roe are well ginger, nutmeg, grains of paradise, saffron
washed to remove all traces of sand. Usually and soft brown sugar from Bartolomeo
served on the shell and have a delectable Scappi’s cook book ‘Opera dell’ Arte del
flavour and soft texture. They must not be Cucinare’
overcooked. There are over 400 species scarlet runner bean See runner bean
scarlet runner bean
and forefinger of the right hand or vice versa. perennials of the genus Pelargonium,
2. United States To cover with sauce and growing to 1 m with various scented leaves
breadcrumbs and bake in a casserole which may be used for flavouring or
scalloped Cooked in a scallop shell
scalloped
and seasoning
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Schnittlauch
blanquette of lamb or mutton, coloured with Schlegel Germany Drumstick (of poultry), leg
Schlegel
almonds and egg white, sometimes dumplings or with sauerkraut and purée of
incorporating crushed fruit peas
schav A Jewish soup made from spinach or Schlosskäse Austria A cows’ milk cheese
schav Schlosskäse
sorrel, lemon juice, eggs, sugar and soured similar to, but milder than Limburger
cream. Served chilled. Schlumperweck Germany A pie filled with
Schlumperweck
prevent it disintegrating.
schinus molle The aromatic dried red berries
schinus molle
pastry twisted into large constructions
Schneeklösschen Austria A wine- and egg-
Schneeklösschen
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Schnittlauchsosse
emulsion sauce made with milk soaked usually accompanied with sauerkraut,
white bread, hard-boiled and raw egg yolks dumplings and sour cream
pounded together with oil added as for schwartenmagen France A type of short
schwartenmagen
mayonnaise, finished with vinegar, black pudding from Alsace made with
seasoning and chopped chives. minced lean pork and pigs’ blood. Also
Schnitzel Austria, England, Germany A piece
Schnitzel
veal. currant
Schokolade Germany Chocolate
Schokolade
finally the whipped egg white (soft peak) are Forest gateau
folded in. The mixture is cooked in a covered Schwarzwurst France, Germany A highly
Schwarzwurst
mould in a simmering bain-marie for 1 hour, spiced black pudding from Alsace and
demoulded and served with Chantilly cream adjoining Germany, made from minced lean
whilst still hot. pork, fat, breadcrumbs and garlic, mixed
schol Netherlands Plaice with pig’s blood, seasoned, flavoured with
schol
with onions.
Metapenaeus macleayi, intermediate in size
Schwarzwurzeln Germany Salsify
Schwarzwurzeln
lamb
browned and then covered and baked at
schorseneer Netherlands Scorzonera
schorseneer
250°C
Schotensuppe Germany Fresh green pea
Schotensuppe
soup
Schweinekeule Germany Hind leg of pork
Schweinekeule
popular on the northeast coast of North sweet pastry (NOTE: Literally ‘pigs’ ears’.)
America. See also scrod
Schweinepfeffer Germany Highly seasoned
Schweinepfeffer
Schrotbrot
smoked sausage containing beef, pork, Schweinerippchen Germany Pork spare ribs
Schweinerippchen
(tenderloin)
Schupfnudeln Germany Thick and heavy
Schupfnudeln
two thirds lean pork and one third fat pork, Schweinsjungfernsbraten Germany The
Schweinsjungfernsbraten
seasoned, flavoured with garlic, packed into back meat of the pig after removing the eye
casings, boiled then smoked of the loin and fillet, roasted until the skin is
Schwamm Germany Mushroom
Schwamm
crisp
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Schweizer Leberspiessli
Schweizer Leberspiessli
Bacon-wrapped liver kebabs, brushed with scrofa, with a rough red mottled skin and
molten butter, seasoned, flavoured with weighing up to 1 kg. Used in bouillabaisse
chopped sage and wrapped in pig’s caul and similar soups and stews. Found in
before grilling Mediterranean and similar climates.
Schwertfisch Germany Swordfish
Schwertfisch
scorthalia Skorthalia
scorthalia
fruit
molten Bitto cheese and grappa and served scorzonera England, Italy The long black root
scorzonera
sour milk cake made in Scone, Scotland.) Scotch haddock pudding Scotland A type of
Scotch haddock pudding
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Scotch kale
Scotland containing shredded cabbage scrag end of lamb United Kingdom The neck
scrag end of lamb
similar to the soup part of pot-au-feu of the lamb extending to the ribs from the
Scotch oats Scotland Pinhead oatmeal
Scotch oats
with flour for about 20 minutes. The round over heat scraping solid egg off the base of
pies, which are about 8 cm diameter and 5 the pan until all is set to the required
cm deep, are baked at 180°C for 45 consistency
minutes. It used to be the custom to fill the scrambled eggs Seasoned beaten eggs
scrambled eggs
top with vegetables to make a complete mixed with milk or cream and scrambled
meal. Always served hot. with a little butter in the pan. It should look
Scotch woodcock A savoury made of
Scotch woodcock
butter sauce containing anchovy purée and boiled and chopped, seasoned, mixed with
capers then gratinated and grilled or lightly cornmeal or other cereal and flavoured with
scrambled eggs decorated with fillets of sage, cooked like a meat loaf, cooled, sliced
anchovy and capers or similar, served hot and fried 2. United States As the German
scoter duck A large dark-coloured diving
scoter duck
beef runners leaving room for expansion, weight, popular on the northeast coast of
tied, simmered for 2 hours pricking to North America. See also schrod
prevent splitting, then dried. Served hot scum The layers of greyish, foamy, coagulated
scum
either boiled or fried. protein and dirt which rise to the top of a
Scottish ginger cake Scotland As
Scottish ginger cake
mollusc
Scottish hare A hare, Lepus timidus scoticus,
Scottish hare
found in the Alps, Scotland, Ireland and sea anemone A primitive flower-like polyp
sea anemone
Scandinavia. It has a smaller body, shorter consisting of a digestive sac with a ring of
ears, a larger head and longer legs than the tentacles around the opening and attached
common hare and its fur turns white in to the rocks at the base by a foot, common in
winter. See also hare. Also called varying European waters. They are prepared by
hare, blue hare, alpine hare removing the tentacles, turning inside out
Scottish lovage A plant, Ligusticum
Scottish lovage
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sea spinach
delicately flavoured firm white flesh. Found shallow water of the North Atlantic. Also
off the coast of North America. called tangle, sea tangle, finger kombu
sea kail See seakale
sea kail
subspecies maritima, with a sprawling habit seakale A seashore plant, Crambe maritima,
seakale
which grows on the seashore and sea walls. of the cabbage family prevalent in northern
The leaves are cooked like spinach. Also Europe whose stems are blanched and
called sea spinach served like asparagus with melted butter.
sea biscuit Hardtack
sea biscuit
in any way. See also bream. Also called porgy, sea lettuce 1. A pale green seaweed, Ulva
sea lettuce
lithophaga, from the Mediterranean which is sear, to To brown food, especially meat, in a
sear, to
the same shape, colour and size as a date, very little hot fat or oil before grilling, roasting,
usually eaten raw. Also called date shell, date braising or stewing
mussel sea rat Sea cucumber
sea rat
Pogonias cromis, of the drum group up to 4 sea salt Salt produced by the artificial
sea salt
kg in weight and 1 m long. The lean flesh evaporation of cleaned and filtered seawater.
may be cooked in any way. Also called black Usually large crystals up to 5 mm.
drum sea slug Sea cucumber
sea slug
taste
seafood Any edible marine animal, fish, seasoned flour Flour mixed with salt and
seafood seasoned flour
shellfish, and various other species which ground pepper used for coating food (esp.
inhabit the sea bottom or are free floating or surface damp food) before frying
swimming seasoned salt United States A mixture of salt,
seasoned salt
seafood in puff pastry Bouchées de fruits de MSG, spices and vegetable salts, used as a
seafood in puff pastry
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sea tangle
sea tangle United Kingdom Sea girdle sediment Unwanted solid particles which
sea tangle sediment
Paracentrotus lividus and other species, up venison marinated 24 hours, barded with
to 8 cm in diameter which lives on rocky bacon and roasted with the marinade at
coasts in all oceans and seas. The spines 230°C for 30 minutes, reducing to 180°C
require careful handling. They are opened until tender. Served with reduced pan juices
when alive and the orange-coloured ovaries mixed with cream and horseradish.
are removed and either eaten raw or used as Sedum rosea Botanical name Roseroot
Seeanemone Germany Sea anemone
Seeanemone
sea vegetables Edible seaweed, i.e. plants of at which the oil or fat separates. This occurs
sea vegetables
the algae family which grow in seawater and when most of the water has evaporated and
may be green (shallow water), brown, or red the dish is then considered to be correctly
(deep water). Usually dried. See also sea cooked.
lettuce, laver, dulse, kombu, nori, wakame. seed The structure containing an embryo,
seed
Also called seaweed stored food and a seed coat derived from the
seawater This contains 35 g of salt per litre.
seawater
and/or vanilla
sea wolf Catfish
sea wolf
for 30 to 45 minutes.
séco Portugal Dried, dry
séco
course of a meal
Seekarpfen Germany Black bream
Seekarpfen
an egg.
displayed on a menu Seekrabben Germany Crabs
Seekrabben
seethe, to To simmer
seethe, to
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semi-fino
seffa North Africa Sweetened couscous from Selkirk bannock Scotland A yeast-raised
seffa Selkirk bannock
Morocco flavoured with cinnamon. sweetened dough enriched with butter and
Sometimes prunes, raisins and almonds are sultanas, baked and glazed to a golden
added. brown (NOTE: From the Scottish border
segala Italy Rye, rye bread
segala
country and traditionally served at
Hogmanay. It weighs about 0.5 kg)
segedínsky gulás Czech Republic Selny
segedínsky gulás
gulás
sell-by date Date shown on packaged food to
sell-by date
peppercorns.
selderie Netherlands Celery
selderie
incorporates a chemical raising agent, spiced brine and lightly smoked. Popular in
usually sodium bicarbonate plus an acid salt Northern Europe boiled with sauerkraut.
for reaction and completed liberation of all Selva Spain A soft cows’ milk cheese made in
Selva
the available carbon dioxide. 30 g of baking small cylinders (up to 2 kg) with a delicate
powder per kg of plain flour may be slightly salty taste which develops after
substituted (9 teaspoons per kg or 4 ripening for 3 to 6 weeks
teaspoons per lb).
selvaggina Italy Game, venison
selvaggina
flour
sem South Asia Green beans
sem
paid. Cutlery, napkins, seasonings and crunchy leaves shorter than the cos
condiments are usually collected after semi di papavero Italy Poppy seeds
semi di papavero
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semifreddo
semifreddo Italy A chilled mousse type Senfkohl Germany Rocket, the plant
semifreddo Senfkohl
dessert or ice cream on a crushed biscuit sen-giri Japan A very fine julienne vegetable
sen-giri
semi-hard cheese A fairly rigid cheese with sen leck Thailand Medium-sized rice noodles
semi-hard cheese sen leck
normally a moisture content between 40 and sen mee Thailand Small rice noodles similar
sen mee
45% to vermicelli
semini Italy Small seed-shaped pasta
semini
with a butterfat content between 1.5 and sennep Denmark, Norway Mustard
sennep
1.8%. Sold in bottles with a silver and red sen yai Thailand Rice sticks
sen yai
buns flavoured with spice and filled with sèpia amb pèsols Catalonia Cuttlefish with
sèpia amb pèsols
glutamate
semolina 1. A technical term for the large
semolina
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sevian
serrated knife See bread knife potatoes in skin 125 g, rice and other dried
serrated knife
and saffron
seru ndeng Indonesia A condiment made sésame France Sesame
seru ndeng sésame
from fried shredded coconut mixed with sesame butter See tahini
sesame butter
peanuts and brown sugar. Served with rice. sesame chilli oil Red chillies fried in sesame
sesame chilli oil
pulses
serving: fish and shellfish Main course
serving: fish and shellfish
glassware on a table 2. To leave jellies and
servings are 300 g fish per portion on the other thickened mixtures to go solid usually
bone, 125 g fish boned and skinned, 250 g by cooling 3. To freeze ice cream, sorbets,
or half lobster in the shell, half a litre of etc.
seta Spain Fungus
seta
approximately 80 g (3 oz). Typical servings almond tart from the Crimea made in a
are, a medium-sized apple or orange, half a square blind-baked case, the pastry made
grapefruit, 2 to 3 tablespoons (50 ml) of peas from flour, sugar, butter and eggs (8:3:5:3),
or beans or other vegetables, 200 ml of filled with a mixture of egg white and light
salad, 100 ml of fruit juice. brown sugar (7:10) mixed with flaked
serving: meat Main course servings are meat
serving: meat
100 to 150 ml, sauce with meat or fish 50 to whites, granulated sugar, boiling water,
75 ml, sauce as accompaniment e.g. mint, cream of tartar and flavouring beaten briskly
cranberry, apple, 20 to 40 ml for 7 minutes over hot water until of a
serving spoon A spoon with a large oval bowl meringue-like consistency. Used for icing
serving spoon
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seviche
seviche South America A dish of marinated sha cha jiang China A slightly coarse-
seviche sha cha jiang
white fish. See also ceviche textured sauce made from peanuts, dried
Seville orange The round orange-coloured
Seville orange
fish, dried shrimp, chillies, garlic and various
fruit of the original orange tree of the spices such as five spices and coriander.
Mediterranean, Citrus aurantium, about 7 Used in Cantonese cooking. Also called sha
cm in diameter, which is now only cultivated zha chiang
shad A white, seawater fish of the genus
shad
bennie, sauce
sfenj North Africa Doughnuts
sfenj
and olives
sfingi Italy Sweet biscuits
sfingi
stew
sha he China A noodle made from rice flour
sha he
according to size. Used e.g. for pricing fish in hippopus, to 1 m high. The flesh near the
restaurants according to the weight of the shell is the most flavoursome and the
fresh fish to be cooked. 2. See specific adductor muscle is dried and used as a
gravity flavouring or in other dishes. 2. The mantis
S-Gebäck Germany ‘S’-shaped biscuits
S-Gebäck
brushed with egg white, sprinkled with Aggregatum Group which grows in clusters,
crushed sugar lumps and baked at 200°C usually stronger-flavoured than the onion.
until firm. The green leaves may be harvested for use
sgombro Italy Mackerel
sgombro
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shark’s skin
plat à sauter, the aim being to complete the served with sauce in the same way as
cooking of the centre of the food at the same spaghetti.
time as the outside is brown and crisp Shanghai nuts Roasted peanuts with a crisp
Shanghai nuts
through seasoned flour, fried in a small including the knuckle 2. United Kingdom
amount of hot clarified butter presentation Beef from the lower muscular part of the
side first, placed on a dish, covered with foreleg, with more gristle than shin beef and
beurre noisette and garnished with a slice of generally used for consommé and stock 3.
lemon The Welsh term for leg of lamb
shallow-poaching, fish A method of cooking
shallow-poaching, fish
cuts of fish by placing presentation side up lower half of a hind leg of lamb
on sweated chopped onions or shallots in a
shan na China Lily bulb
shan na
white fish
sharbat billooz North Africa A popular
sharbat billooz
normal from a millet, Echinochloa colona, Moroccan drink made from whole blanched
used in the same way as Japanese millet almonds liquidized with milk, water, sugar
shami kabab South Asia Small croquettes
shami kabab
and rose water or orange flower water,
made with minced meat and soaked yellow strained and served chilled
shariyya North Africa Very fine Moroccan
shariyya
soft and all liquid absorbed. The mixture is tonnes characterized by their lack of
then processed to a smooth paste, formed mineralized bones, the skeleton being of very
into small flat circular croquettes and fried in flexible cartilage-like material. Many of the
clarified butter on both sides, taking care not smaller varieties are edible and traded.
to break them. Because of their unusual physiology they
shami kebab South Asia Deep-fried meatballs tend to smell of ammonia but this can be
shami kebab
made from lamb, onion, garlic, yellow split counteracted by cooking at high
peas, ground black cumin, chilli powder, temperatures e.g. deep fat frying. Varieties
cashew nuts, garam masala, salt and include tope, guitar fish, angel fish, dogfish,
chopped coriander leaves blended together skate, porbeagle, hammerhead and mako.
and bound with egg and lemon juice shark-ray Angel fish
shark-ray
wheat flour noodles from Shanghai which are flavouring agent. It has to be softened by
thicker than Italian spaghetti. Generally repeated long simmering and refreshing.
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shark’s stomach
shark’s stomach The dried stomachs of or grill. Also called fathead 2. Freshwater
shark’s stomach
sharmoola North Africa A processed mixture sheftalia Cyprus A crépinette with a filling of
sharmoola sheftalia
of finely chopped onion, garlic, parsley, and seasoned fatty pork mixed with an equal
other herbs and spices. See also chermoula quantity of veal or lamb, all minced with
sharon fruit A seedless variety of persimmon,
sharon fruit
grated onion
sheh paan China Garoupa, the fish
sheh paan
exported from Israel. It should be eaten stay fresh and palatable when stored as
when hard and may be used in fruit salads, indicated by the supplier or manufacturer
stuffed or sliced as a decoration or garnish. shellac The strained resin exuded by various
shellac
made with red lentils, fried onions, garlic and cut from the fleshy part of the sirloin of beef
tomatoes and flavoured with baharat and
shemis Scotland A wild lovage, Levisticum
shemis
loomi
scoticum, one of the greens (kail) eaten by
sha zha chiang China Sha cha jiang
sha zha chiang
candle-making.
bursa-pastoris, which was once eaten as a
shea nuts The seeds of the tropical shea tree,
shea nuts
bodied seawater fish, Archosargus made with seasoned minced beef flavoured
probatocephalus, caught off the south-east with allspice, cloves, mace, ginger and
coast with white firm flesh similar to the sea cinnamon, wrapped in wide sheep casings
bream. It weighs from 2.5 to 4.5 kg and its and smoked
sheto West Africa Shitor din
sheto
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shirumono
shia jeera South Asia Caraway seed shioyaki Japan Grilled in salt, a method of
shia jeera shioyaki
fruiting body, Lentinus edodes, from East sauce made from dry-roasted white sesame
Asia where it is grown on tree trunks, now seeds pounded with sugar, vinegar, mirin,
grown in Europe on wheat straw. They have salt and bean curd which has been boiled for
a white stem, a brown flattish cap and white 3 minutes and wrung out in a cloth. The
ruffled gills. They are high in protein and sauce should be smooth and sticky.
keep their shape when cooked. The flavour shirataki noodles Very fine noodles made
shirataki noodles
intensifies on drying and they become from the glutinous tuber of the snake palm
darker. Often sold dried in Chinese shops as plant. They soften immediately on contact
winter mushrooms. Also called Chinese dried with hot food and require no other cooking.
black mushroom, black forest mushroom, Often stored in cold water in the same way as
fragrant mushroom, oak mushroom (NOTE: cooked spaghetti is stored in commercial
Literally ‘tree mushroom’.) kitchens.
shikar korma South Asia A pork korma made
shikar korma
with loin of pork cut in pieces, fried with shirauo Japan Whitebait
shirauo
left in a slow oven with a tight fitting lid on the shiro-miso Japan A very light-coloured,
shiro-miso
dish for 15 minutes. almost sweet, miso suitable for making salad
shiltong Nepal Rice bean
shiltong
dressings
shimeji Indonesia, Japan, Malaysia Oyster
shimeji
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shishi-to
higher proportion of vegetables, tofu, used in soups and stocks. Also called green
mushrooms, etc. in the soup crab, green swimming crab
shore dinner United States A seafood dinner
shore dinner
green sweet or sometimes hot pepper shortbread Scotland A Scottish crisp biscuit
shortbread
and cinnamon
shoofly pie United States A sweet treacle or
shoofly pie
raised sweet bread from the Southern states
molasses pie with a crumble topping. Served made with butter or lard
short pastry See shortcrust pastry
short pastry
tomatoes, onions, paprika, butter, marjoram centre of the beef animal extending from
and chillies thickened with eggs, yoghurt and halfway down the body including the ends of
flour, finished with vinegar and garnished the ribs, the English plate and part of the thin
with chopped parsley flank. Used for braising.
short ribs United States Part of the ribs of beef
short ribs
tomatoes and ewes’ milk cheese dressed excluding the large longitudinal muscles
with vinaigrette and garnished with chopped beside the vertebrae, i.e. between the rib
parsley roast and the plate
shorva South Asia Soup
shorva
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Sichuan dumplings
and ribs and the longitudinal muscles shrimp paste A paste of ground, salted and
shrimp paste
associated with them. The methods of partially fermented shrimps, dried and
cooking depend upon the amount of work compressed into blocks. See also blachan,
the muscles have done, e.g. lamb, pork and bagoong
veal may be roasted, older beef and mutton shrimp powder Dried shrimps ground to a
shrimp powder
the leg and the surrounding tissues minced shrimp or prawn meat and chopped
excluding the rib sheet. Similar to shoulder of cold chicken, veal or sweetbreads, bound
lamb and used for braising and stewing. with egg yolks, breadcrumbs and cream,
shovel-nosed lobster Sand lobster packed into casings and served fried in
shovel-nosed lobster
made from a cooked wheat flour paste shellfish or to remove husks, shells or pods
extruded in a rectangular multitude of fine from seeds and nuts, etc.
shui dian fen The suspension of corn flour or
shui dian fen
rich crisp biscuit made with brown sugar and chrysanthemum which impart a subtle
flavoured with caraway seeds, vanilla and flavour to soups and other dishes
sherry. Also called Shrewsbury Eastertide shwa North Africa A barbecued whole sheep
shwa
than prawns and cooked as soon as caught. Siberian salmon A salmon, Oncorhynchus
Siberian salmon
Used fresh cooked and shelled in potted keta, found in the Siberian and western
shrimps and shrimp salads and also either Canadian rivers which drain into the Pacific.
shelled or unshelled as a snack food. They The source of ketovaia and ikura. Also called
are also salted and dried for use in Chinese dog salmon, chum salmon
cooking. See also brown shrimp, pink shrimp Siberian sturgeon A variety of sturgeon,
Siberian sturgeon
2. United States A general term used for Acipenser baeri, found in the Siberian rivers
assorted species of prawns and shrimps that drain into the Pacific Ocean
shrimp butter Beurre de crevette
shrimp butter
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little sesame seed oil, corn flour and egg sigtebrød Denmark Light rye bread
sigtebrød
white, divided amongst won ton wrappers, sigui Eastern Europe A fish found in the Baltic
sigui
formed into purses, poached in simmering with flesh similar to the shad
water for 5 minutes and served with a spicy siikas ja munakokkelia Finland White fish
siikas ja munakokkelia
Port-Salut
sien ts’ai China Kale
sien ts’ai
from fine particles, for straining liquids or for silk bean curd A very smooth soft bean curd
silk bean curd
reducing soft foods to a purée. made by straining the coagulated bean curd
sieve, to To pass dry powder, e.g. flour or icing
sieve, to
either to clean or aerate them or to spread with sliced matjes herring fillets, sliced boiled
them evenly over a food potatoes and sweated onion rings layered
sifter A closed cylindrical container with a
sifter
530
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singing hinny
chopped onion and served covered with silversides United States Any small silver-
silversides
sardines, etc.
Herring with sour cream and finely chopped silverskin onion A very small variety of onion,
silverskin onion
beetroot vinegar
simi Nepal French bean
simi
used in very thin films as a food decoration with temperature. Also called seethe, to
simmuledda alla foggiana Italy Potato and
simmuledda alla foggiana
2 to 4 mm in diameter used for cake fennel soup thickened with buckwheat flour
simnel cake England A spiced Easter fruit
simnel cake
decoration
silver beet Australia, United States Swiss
silver beet
cake with a layer of marzipan baked in the
chard centre. Sometimes covered with marzipan
and decorated.
silverbeet United States Swiss chard
silverbeet
and it may be cooked in any way. Also called sin gaun Burma Sea urchin
sin gaun
whiting
singe, to To use a flame (blowtorch or lighted
singe, to
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singkong
being released when it is cooked on the sirloin United States A cut of beef from the
sirloin
contacting water
single cream Cream with a minimum
single cream
comprising about 6 full vertebrae.
butterfat content of 18%. Not suitable for Sometimes roasted on the bone, boned out
whipping. and reassembled on the bone or boned and
rolled. Also used as steaks.
single-crust Describes a pie or food dish with
single-crust
as boneless.
sinigang Philippines A thin stew of meat or
sinigang
on the right of the juvenile form moves to join sprouted seed grown like mustard and cress
that on the left which becomes the as a decoration
uppermost side of the adult fish sis kebap Turkey A shish kebab consisting of
sis kebap
sink tidy A triangular metal or plastic dish with cubes of meat, pieces of tomato and pieces
sink tidy
perforations in the base and sides used to of sweet pepper grilled on separate skewers,
strain off vegetable peelings and the like removed from the skewers on to the plate
sinn China Eel
sinn
and served with a rice pilav
sis köfte Turkey Meatballs of lamb threaded
sis köfte
wedges.
sippet A small right-angled isosceles triangle sitron Norway Lemon
sippet sitron
of toast about 2 cm on the side (12 per slice sitruuna Finland Lemon
sitruuna
generally
sipulipihvi Finland Steak and onions
sipulipihvi
pork crackling or fried chitterlings. Also
called chitcharon
sir Eastern Europe The generic name for
sir
which individual flakes of chilli pepper can wrappers filled with a paste made from lean
be seen pork and prawn meat, chopped water
chestnuts, reconstituted black mushrooms,
sirap Sweden Syrup
sirap
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skirret
and the dumplings placed in an oiled cooked in any way. See also common skate,
steamer basket and steamed for 12 minutes. thornback ray, guitar fish. Also called ray
Sium sisarum Botanical name Skirret skewer Variously sized wooden or metal rods
skewer
with salt, peppercorns and a bay leaf, such as fish, fruit, meat, vegetables, etc.
simmered until all tender, seasoning
skinka Sweden Ham
skinka
garnish
skinke Denmark, Norway Ham
skinke
wide. The white medium oily flesh from the sisarum, growing to 1 m with small clusters
skinned sides (wings) cut into pieces and of tiny fragrant flowers, narrow leaves and
nuggets of flesh cut from under the body are aromatic tuberous roots. The young shoots
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skirt
may be steamed or stir-fried. The roots, sliced beef United States Dried beef
sliced beef
which should be cooked in their skins to slicing knife A knife with a long thin blade
slicing knife
preserve the flavour, are steamed, boiled or (30 cm by 2 to 3 cm) with a rounded end
pickled and are eaten in Germany with new used for slicing, usually cooked food
potatoes. The hard inner core of the root is
slicing machine A machine with a motor-
slicing machine
removed.
driven circular knife blade together with a
skirt United Kingdom A fairly tough cut of beef
skirt
sloke Laver
sloke
Skyros Greece A cheese from the island of the filled with a thinnish mixture of seasoned and
Skyros
same name similar to Kefalotiri cooked minced beef mixed with tomato
sla Netherlands Salad, lettuce
sla
sauce
slot Wales A thick oatcake without fat,
slot
po-uzbeksky Central Asia Uzbekistan crushed and served with cold buttermilk
walnut brittle poured over it
slagroom Netherlands Whipped cream slott Scotland A Shetland dish of cod roe,
slagroom slott
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cucumber salad and redcurrant or cranberry out the entrails through an incision made
jelly. below the gills and deep-fried or baked.
slouk Laver smen North Africa A type of clarified butter
slouk smen
and well fitting pot is placed. Used for slow butterfat) originating in Russia and Eastern
cooking food at or below simmering Europe, now made in the West from a
temperature for long periods of time. mixture of skimmed milk and single cream.
Slow Food Society Italy The Arcigola slow The original Russian version was made by
Slow Food Society
food society of Cuneo, Italy was formed in mixing sweet double cream and sour cream
1986 to promote slow eating and has since and had a much higher fat content than
flourished. Their logo is a snail shape and nowadays. Also called smatana, smitane,
appears in restaurant guides, the most well smytana
known of which is the Osteria d’Italia, a guide Smilax officinalis Botanical name
to Italy’s family-run restaurants. Sarsaparilla
slugane Ireland Laver sminuzzato Italy Brawn
slugane sminuzzato
slumgullion United States Disgusting food smitaine sauce See smitane, sauce
slumgullion smitaine sauce
stewed fruit topped with a dumpling-like onions, sweated in butter, white wine added
pastry and served with cream and reduced, sour cream added and
sly cake England See Cornish sly cake
sly cake
småkage Denmark Biscuits Smithfield ham United States Ham from pigs
småkage Smithfield ham
sausage made with two thirds pork and one smoked cod Brined cod fillets, naturally
smoked cod
third beef, chopped, mixed with sugar, smoked to a pale straw colour or more often
seasoning and caraway seed and packed dyed a deep yellow and then smoked or
into ox middles sprayed with a smoke flavour
smell See odour
smell
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smoked eel
smoked eel Lightly brined eel, smoked then or cold smoking. Such meat requires
smoked eel
Often coated with crushed peppercorns. onions cooked in oil and butter until
Eaten cold as purchased or hot. caramelized, diced parboiled potatoes,
smoked mussels Cooked mussels, brined
smoked mussels
for savouries, canapés or as an appetizer. sea fish, Mustelus mustelus, with a brown
smoked salmon Fillets of salmon still on the
smoked salmon
skin, very prominent fins and a fairly well-
skin, cold-smoked for a long period of time flavoured flesh
smooth venus clam Venus shell clam
smooth venus clam
with brown bread and butter and garnished smør Denmark, Norway Butter
smør
smörrebröd
made from smoked salmon pounded with smörgås Sweden Sandwich
smörgås
2.5 times its weight in butter and sieved smörgåsbord Sweden A buffet meal of
smörgåsbord
food is hung on racks for smoking with finally cheese and coffee, all eaten
provision for the generation of smoke from separately in small portions
smouldering wood, for temperature control smørrebrød Denmark Open sandwiches
smørrebrød
and for the removal of smoke. Such a consisting of a rectangular slice of buttered
chamber may range in size from a small box bread topped with cold savoury items,
up to a large room. meats, fish, salads, etc. usually eaten with a
smoke point The minimum temperature at
smoke point
knife and fork at informal or snack meals.
which oils and fats begin to decompose and Also called Danish open sandwich
smother, to United States To braise in a
smother, to
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soba
usually eaten between meals, but sometimes long bill and striped plumage weighing about
as a replacement for a meal 110 g and requiring two per person. Cooked
snail Various edible gastropod molluscs of the
snail
as plover by roasting at 190°C for 15 to 20
genus Helix, found in the wild on land and in minutes. Shooting season in the UK is 12th
both fresh and seawater and sometimes August to the 31st of January. Young ones
cultivated. Prepared by starving for at least can be eaten fresh but skinned if they smell
24 hours, cleaning and boiling or frying for 5 fishy, older ones can be hung for 3 to 4 days.
Snir Middle East A semi-soft cows’ milk
Snir
shallots, garlic paste, chopped parsley and related to the mackerel, tuna and swordfish
seasoning. Put in an empty snail shell before found in the southern hemisphere warm
inserting the cooked snail. waters only. It may weigh up to 8 kg and be
snake bean Long bean up to 1.2 m long and has a delicious flesh.
snake bean
snakelocks Oplet
snakelocks
so Vietnam Scallops
so
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Sobado
a mixture of buckwheat and wheat flour. soda water See carbonated water
soda water
glutamate
socle A bed of rice, vegetables or similar on
socle
which the main component of a dish is raised sodium heptonate A sequestering agent used
sodium heptonate
cake
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soissonaise, purée
sodium phosphate An emulsifier used to soft drop batter United States A soft flour
sodium phosphate soft drop batter
assist in the incorporation of water into water mixture suitable for cakes and muffins
various processed foods such as sausage, with roughly equal parts of flour and water.
luncheon meats, etc. The proportions depend on the flour.
sodium polyphosphate A chemical used to
sodium polyphosphate
increase the water uptake of poultry and of to become soft by raising their temperature
other meats and bacon so as to increase 2. To sweat chopped vegetables in a little oil
their weight. All of this water is lost on or fat to make them soft
cooking and can cause problems e.g. when soft flour Flour made from soft wheat
soft flour
strong flour.
sodium stearoyl-2-lactate E481, the sodium soft fruit Summer fruits such as berries and
sodium stearoyl-2-lactate soft fruit
salt of a stearic acid ester with the lactate of currants which are easily damaged
lactic acid used to stabilize doughs and soft red winter wheat flour United States A
soft red winter wheat flour
emulsions and to improve the mixing good low gluten pastry flour
properties of flour and the whipping and soft roe The sperm of male fish which is soft
soft roe
baking properties of dried egg white and creamy and forms a long packet within
sodium sulphate See E514
sodium sulphate
garlic, tomatoes and sweet peppers, sweated has shed the hard shell it has grown out of
in oil until very soft and then sieved before its new shell has had time to harden.
sofrito 1. Italy, Spain A condiment and Usually applied to the American blue crab.
sofrito
flavouring made by slowly cooking until soft sugar Light brown sugar
soft sugar
tender a mixture of chopped onions, garlic, soft wheat A wheat in which the starch
soft wheat
green sweet peppers, ham, salt pork, granules are loosely bound with voids
tomatoes, herbs and seasoning. Also popular between. This is thought to be caused by the
in the Caribbean, Central and South protein triabolin which is only found in soft
America. Also called soffrito 2. Floured and wheats. The endosperm is brittle and when
seasoned stewing steak, browned in oil then ground tends to give intact granules since
simmered in equal parts of vinegar and water the cracks pass around them. Not
with garlic, herbs and tomato purée until necessarily, but often with a low protein
tender, seasoned and finished with chopped content.
parsley so fun China Rice vermicelli
so fun
of much of the whey so it has a high water vegetables such as leeks, carrots, etc.
content. The limits of water content are 80%
sogliola Italy Dover sole
sogliola
soft corn See squaw corn including white cooked haricot beans
soft corn
soft dough United States A thick flour water soissonaise, purée France As purée Saint
soft dough soissonaise, purée
mixture suitable for biscuits and bread, Germain but with soaked haricot beans
roughly 1.5 parts of flour per part of water. substituted for the peas. Also called haricot
The proportions depend on the flour. bean soup
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soja
soja France, Spain Soya Solferino, sauce England, France The juice
soja Solferino, sauce
Aubergine
shaped implement for cutting out small pea
Solanum torvum Botanical name Pea
shaped balls of e.g. carrot, turnip, cucumber
aubergine
sôlha Portugal Plaice
sôlha
baking
one side dipped in melted butter and stale
sollo Spain Pike
sollo
femme, fish
with boiled potatoes, artichoke hearts,
sole Colbert England, France Whole sole
sole Colbert
flavoured cake
sole limande France Lemon sole
sole limande
a lid cut off, scooped out, filled with poached resembling vermicelli, made from wheat
paupiettes of sole napped with a suitable flour 2. Cooked, refreshed, drained and
sauce, lids replaced and the coffins baked at chilled somen noodles served on a bed of ice
200°C for 10 minutes with a platter of decoratively arranged hard-
sole Walewska England, France Walewska,
sole Walewska
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sopa seca
soya sauce, sugar and sake, all boiled soo hoon Malaysia Cellophane noodles
soo hoon
roasted until cooked, then added to a roux- root. Also called sonth
thickened sauce with sweated onions, milk soonf South Asia Fennel seed
soonf
and cider. The mixture is finished with grated soon geung China Pickled ginger
soon geung
from the roe of the pa boeuk. Also called defatted seasoned chicken stock with
Laotian caviar mashed avocado and chopped parsley and
sommacco Italy Sumac
sommacco
coriander leaf. Served lukewarm or chilled.
Also called avocado soup
sommargryta med korv Sweden A summer
sommargryta med korv
watercress soup
made from powdered pork and fermented
sopa de camarão e mexilhão Portugal A
sopa de camarão e mexilhão
rice
soup of mussels and shrimps
som-o Thailand Pummelo
som-o
Anona purpurea, from Mexico and Central sopa de moni South America A peanut and
sopa de moni
Ecuador)
decorating food sopa de pescado Spain Fish soup
sopa de pescado
and puffs up
garnished with pine nuts sopar Catalonia Dinner
sopar
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sope
boiled potatoes and carrots, bread and Sorbus scopulina Botanical name See
chopped mint, covered with boiling stock mountain ash 2
and dried in a hot oven (NOTE: Literally ‘dry sorgho France Sorghum
sorgho
cider.
sorbates Salts of sorbic acid used as
sorbates
soups
sorrel A hardy perennial plant, Rumex
sorrel
mashed, mash
sosiska Russia Sausage, usually pork and
sosiska
mountain ash 2
sotong karang Malaysia Cuttlefish
sotong karang
tree (rowanberries)
sottaceti Italy Pickles, pickled vegetables
sottaceti
apple
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sourdough bread
sotto Italy Under, as in sottaceto, under soupa faki Greece A brown lentil soup made
sotto soupa faki
See also cold soufflé with pumpkin, onions, celery and garlic
soufflé dish A straight sided ovenproof dish in thickened with a roux and served hot or cold
soufflé dish
which soufflés are baked soup herbs The principal herbs used in soup
soup herbs
so-un Indonesia Cellophane noodles sour cream Cream allowed to sour by a lactic
so-un sour cream
into water or wine to make it palatable. There flavoured with vinegar, sweated chopped
are 7 classical types of soup: consommé, shallots, white wine and soured cream. A
potage, broth, purée, cream, velouté and simple version of smitane sauce.
bisque plus a few specials, often cold, based sourdough bread Bread which uses in place
sourdough bread
on fruit or tomato juice, wine and the like. of yeast, dough from a previous batch which
See also basic soup has been allowed to ferment with a little
soupa Greece Soup
soupa
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soured cream
About 10% of a batch is reserved as starter soused herrings United Kingdom Herring
soused herrings
for the next equal-sized batch. Less will fillets, rolled and secured with a sliver of
require a longer time to prove. The method is wood, briefly cooked in a non-metallic
simple and the taste of the bread is thought covered dish with vinegar, water, onions,
by some to be superior. sugar, herbs, spices and seasoning and
soured cream Made by adding a souring
soured cream
single cream
sour finger carambola Belimbing
sour finger carambola
herring but substituting small mackerel fillets
for the herring
sourgrass Sorrel
sourgrass
seeds per litre of buttermilk. The oatmeal is southern fried chicken United States Jointed
southern fried chicken
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which is bigger than the other. It lives in deep soya bean sprouts Long (up to 13 cm) yellow
soya bean sprouts
holes in mud or rock piles around the coast sprouts from soya beans, used as a
from Texas to the Carolinas. Only the claw vegetable
meat is edible and often only the claws are soya flour Flour produced from soya beans
soya flour
brown, yellow or black. A common food in soy bean oil See soya oil
soy bean oil
China and Southeast Asia and an important soy sauce See soya sauce
soy sauce
545
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spaghetti alla carrettiera Italy Spaghetti with Spanish chestnut See chestnut
spaghetti alla carrettiera Spanish chestnut
tuna fish, mushrooms and tomato concassée Spanish dagger United States See yucca 2
Spanish dagger
with a tomato sauce flavoured with chopped the western Mediterranean and the Bay of
onions and pieces of salt pork or bacon and Biscay
sprinkled with grated Pecorino cheese Spanish omelette Tortilla
Spanish omelette
with mushrooms, tongue and tomatoes onion with a brown or red skin favoured by
spaghetti alla pommarola Italy Spaghetti
spaghetti alla pommarola
pod
spaghetti dish with a sauce made from Spanish pepper Sweet pepper
Spanish pepper
chopped tomatoes and courgettes, sweated Spanish rice United States A mixture of rice,
Spanish rice
in olive oil, warty venus clams put in a chopped onion, chopped green sweet
minimum of cold water and heated until all pepper and chopped tomatoes, all cooked
the clams open, clams reserved, cooking separately with herbs and seasoning. Served
liquor added to the vegetables and all as an accompaniment to a meat course.
reduced, the reserved clams added just
Spanish sage A narrow-leaved sage, Salvia
Spanish sage
before serving
lavandulifolia, with a slightly balsamic
spaghetti al pesto Italy Spaghetti with a pesto
spaghetti al pesto
short for Spiced Pork And Ham.) spanspek South Africa Cantaloupe melon
spanspek
from squares of unproved Danish pastry cutlets, i.e. rib bones, vertebrae and
each with a blob of apple purée, almond longitudinal muscles equivalent to middle
paste, conserve, crème pâtissière or similar neck of lamb, which are hidden behind the
in the centre, the four corners folded in shoulder. They may be roasted whole,
towards the centre and pressed down, chopped into cutlets for grilling or the meat
proved 30 minutes then baked at 230°C for used for pies, etc.
10 minutes and glazed with icing after spare ribs United Kingdom A sheet of
spare ribs
cooked
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spenatsoppa
sparris
the wish bone, severing the leg sinews, substance to the density of water at the same
cutting horizontally from below the rear point temperature. It has no units and substances
of the breast over the tops of the legs down with a specific gravity greater than 1 will sink
to the wing joints without removing the in water, whilst if less than 1 they will float.
breasts, bending the breasts towards the Sugar solutions and brines have a specific
neck end and snapping the backbone so gravity greater than 1, oils and fats less than
that the point of the breast extends forward, 1. Also called SG, relative density
flattening and neatening the whole chicken.
Speck Germany Bacon or the mildly cured
Speck
Spätzle
salted water for 6 to 10 minutes, drained and biscuit. Eaten during the Christmas season.
served with molten butter and fried bread
spelt flour Flour made from an ancient variety
spelt flour
crumbs
of wheat which has a hard husk making it
spaul of beef Scotland A Scottish term for
spaul of beef
bread.
sprout, especially of asparagus spenat Sweden Spinach
spenat
spearmint
spearmint A type of mint, Mentha spicata, spenatsoppa Sweden Spinach soup based on
spenatsoppa
with closely set toothed leaves and a clean roux-thickened beef stock finished with
spearmint flavour. Used for drinks and for double cream
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spencer
spit
spijskaart Netherlands Menu
spijskaart
meat, sautéed and finished with a sauce. oleracea, which grows as a loose cluster of
Also called spezzato leaves to a height of 15 to 20 cm and a
spezzato Italy Spezzatino
spezzato
spread of 15 cm. Used as a vegetable and
puréed as a base for other food. Very popular
spicchi, in Italy In segments or sections
spicchi, in
as a constituent of fillings.
spice One or other of various strongly
spice
flavoured aromatic substances of vegetable Cicla Group, grown for its leaves which
origin obtained from tropical plants, resemble spinach. Grows well in northern
particularly dried roots, seeds, buds, berries, climates.
fruits and bark spinach mustard Komatsuna
spinach mustard
rolled silverside, soaked, simmered with with pine nuts and butter and served with
onions, carrots and turnips for 4 hours, left to scrambled eggs
cool in the cooking liquor, drained, stuck with spinaci alla piemontese Italy Spinach
spinaci alla piemontese
cloves, covered with dark muscovado sugar, finished with garlic and anchovies
mustard powder, ground cinnamon and
spinaci alla romana Italy Spinach finished
spinaci alla romana
composés
spinat Denmark, Norway Spinach
spinat
and any food in batter, from the oil or fat Palinurus elephas var. vulgaris, resembling a
spider crab A round-bodied leggy
spider crab
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sprängd
They are found around the coasts of Britain, sponge gourd Loofah
sponge gourd
Spain, France and the Mediterranean, but sponge pudding A hot, baked or steamed
sponge pudding
now rare. Often called crayfish especially in pudding made from a Victoria sponge
Australia and the USA. Cooked as lobster. mixture possibly with added fruits which is
Also called crawfish, rock lobster, southern cooked in a pudding basin, sometimes with
lobster jam, golden syrup or treacle in the base.
spiral peel A continuous strip of apple or
spiral peel
impaled for roasting in front of, over, or under top dusted with icing sugar. Also called
a source of radiant heat, or in an oven. It sandwich cake
usually has attachments which clamp to the spoom France A dessert made from fruit juice,
spoom
rod and engage the meat so that it turns as champagne or fortified wine, frozen then
the rod is turned giving even cooking on all mixed with Italian meringue
sides. The term often includes the spoon An implement with a shallow, oval or
spoon
supporting structure and the mechanism for round bowl at one end of a handle,
turning the spit. constructed of metal, plastic, ceramic, wood
spitchcock A split eel, grilled or fried
spitchcock
line
split tin loaf England A bread loaf baked in a
split tin loaf
is very resistant to heat or chemical
tin in which the top of the dough has been treatment. It will, however, start to grow and
cut along the centre to allow outward divide again, given the appropriate
expansion as the dough rises and more crust environmental conditions.
sport coconut Makapuno
sport coconut
area
sposi Italy A small soft cream cheese
sposi
decorated. meat
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sprat
sprat England, France A small, round-bodied e.g. icing sugar over cakes, grated cheese
sprat
member of the herring family, Sprattus over soup or a fish dish, flour over bread or
sprattus, up to 14 cm long and with a bluish- vinegar over a salad. See also drizzle, to
green back. Found on the northeastern spritärter Sweden Green peas
spritärter
shores of the Atlantic. Baked, fried or grilled. spritsar Sweden Almond butter biscuits
spritsar
Also called brisling, Swedish anchovy spritz biscuits Biscuits made by piping or
spritz biscuits
canapés, also any soft food item which can Sprotten Germany Sprats, whitebait
Sprotten
easily be spread
sprout 1. The initial growth from a seed,
sprout
loosened from the circular base by means of spruzzare Italy To baste or sprinkle with a
spruzzare
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stanislas
squaw corn A soft mealy variety of maize base layered with raspberry jam and the
squaw corn
preferred by Native North and South filling made from butter, caster sugar, beaten
Americans. Also called soft corn, flour corn eggs and ground almonds (4:4:3:1) by the
squid A widely distributed member of the
squid
creaming method and flavoured with almond
cephalopod group of molluscs, genus Loligo, essence. Baked at 180°C for 40 minutes
varying from small to over 60 cm in length with a foil covering placed over the tart as
with a torpedo-shaped body, eight arms and soon as the pastry starts browning.
stag chicken United States An old male
stag chicken
can change colour and is opaque when staghorn fungus Bamboo fungus
staghorn fungus
cooked. May be cooked in any way. It has an stagionata Italy Ripe or mature, of cheese
stagionata
the family Sciuridae, eaten in many parts of with finely diced cooked venison and
the world. Well known in Cajun cookery, chopped onion bound with gravy, topped
probably the grey squirrel, Sciurus with mashed potatoes and root vegetables,
carolinensis. coated with butter and baked at 200°C,
covered whilst warming through then
squirrel cut A method of preparing fish for
squirrel cut
artichoke plant
Staffordshire beef steaks England Slices of
Staffordshire beef steaks
cast in bricks and resembling Tilsit
Stangensellerie Germany Celery
Stangensellerie
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staple crops
most of the world’s population. The five most of cheek of beef marinated in red wine,
important are rice, wheat, corn (maize), dried, fried in oil and butter, dusted with
cassava (energy only) and beans. flour, simmered until tender in clarified
star anise The dried fruit of a Chinese tree,
star anise
inedible black seeds in a star-shaped core A pudding basin lined with suet crust pastry,
rather like an apple core. Eaten on its own or filled with diced stewing beef and kidney,
in fruit salad. onions, seasoning and thickened stock,
starch An odourless and tasteless
starch
Cornwall made with whole pilchards cooked out, sautéed in butter, flambéed with brandy
beneath a crust of pastry with their heads and served with a sauce made from pan
poking up through the pastry around the rim juices, sliced mushrooms, Dijon mustard,
of the dish. The pie also contains a sauce double cream and demi-glace
flavoured with onion, bacon, parsley, vinegar steak haché France Hamburger steak
steak haché
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stekt vildand
sticks or wire mesh baskets. Various dips are stegtgås gylat med svedsker Denmark
stegtgås gylat med svedsker
usually supplied and the stock is often Roast goose stuffed with prunes
consumed after all the solid food has been stegt kylling Denmark Braised chicken
stegt kylling
cooked and eaten. See also Mongolian hot stegt svinekam Denmark Roast pork with red
stegt svinekam
pot cabbage
steamed pudding Puddings based on
steamed pudding
sweetened suet pastry or a cake sponge with whole or partially skimmed cows’ milk. It
mixture with additions and flavourings, is brick-shaped and has a smooth buttery
cooked in a pudding basin, in a cloth or in a paste with a few holes. It comes from from
special hinged closed container using either the east of the country and is similar to
steam or boiling water. Usually served with a Romadur. Contains 52% water, 21% fat and
sweet sauce which may be cooked as an 24% protein.
integral part of the pudding.
Steinbutt Germany Turbot
Steinbutt
together with the beaten egg and sufficient stekt and Sweden Roast duck, usually stuffed
stekt and
milk to produce a soft dropping consistency with apple, prunes and the chopped up liver
steamed rice See absorption method
steamed rice
and heart
steamer A double or triple saucepan with a stekt fläsk med löksås Sweden Fried strips
steamer stekt fläsk med löksås
top lid in which the compartments above the of fresh or salt pork served with onion sauce
bottom pan are perforated so that steam (löksås)
generated at the bottom can circulate stekt gås Sweden Roast goose, the cavity
stekt gås
around the food items in the upper stuffed with parboiled prunes and cored,
compartments peeled and sliced apples sprinkled with
steamer clam Soft-shell clam ground ginger, basted with stock from time to
steamer clam
acids in hard beef and lamb fats, responsible prepared as for kalvbräss-stuvning, sliced,
when esterified with glycerine for the panéed and fried in oil and butter. Served
hardness of the fat with petit pois.
stekt potatis Sweden Fried potato slices
stekt potatis
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stellette
finished with double cream and a little stew, to To simmer meat and poultry with
stew, to
is an acquired taste.
macerated and preserved in a sugar syrup to
stewed fruit Fruit simmered in sweetened
stewed fruit
and seasoning
Steppe A strong-flavoured cows’ milk cheese
Steppe
similar to Tilsit and sometimes flavoured with of 2 parts flour to one part water. The exact
caraway made in Germany, Austria, proportions depend on the flour used.
Scandinavia, Russia and Canada. Also called stiffen, to To briefly cook flesh in water or fat
stiffen, to
time at the high temperature. This kills all veined, semi-soft cows’ milk cheese with a
pathogenic organisms and most creamy yellow paste made only in
microorganisms and spores. See also ultra- Leicestershire, Derbyshire, Nottinghamshire
heat treated and Rutland. The blue variety is inoculated
sterilized cream Tinned cream sterilized at
sterilized cream
keep for 1 to 2 years. The milk is off white in cored but not skinned Comice pears stuffed
colour and has a characteristic caramel, with a mixture of Stilton and curd cheese,
boiled milk taste which is not to everyone’s refrigerated, halved and fanned on individual
liking. plates, covered in seasoned mayonnaise
sterlet A small and very rare sturgeon,
sterlet
thinned with oil and lemon juice and
Acipenser ruthenus, found in the Volga river flavoured with mustard
stinco Italy Shank of veal
stinco
which can take many hours made with water or milk, originally from
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stove, to
Ireland 2. England Chopped or small whole during the Christmas season. Also called
fruits mixed with a coating consistency batter Christollen
enriched with sugar and butter and baked stomna kebab Bulgaria A lamb stew with
stomna kebab
for about 30 minutes at 220°C butter, tomatoes, spring onions, herbs and
stir-fry, to To cook small thin pieces of meat seasonings, thickened with flour and cooked
stir-fry, to
turning them over. Used extensively in cherry, peach, mango, plum, olive, etc.,
preparing Chinese food. usually with a hard woody shell enclosing a
stivaletti Italy Small pasta shapes (NOTE:
stivaletti
soft kernel. Also called pit
stone, to To remove the central stone from a
stone, to
herbs, spices, vegetables and/or bones by Menippe mercenaria, with very large claws,
long simmering from the coast of Florida
stone cream England A very old
stone cream
and/or meat extracts and various flavourings Buckinghamshire dish which is a gelatine-
pressed into soft crumbly cubes or blocks stabilised mixture of milk combined with
each individually wrapped. One stock cube lightly whipped cream and egg whites,
will usually make 0.4 litres (0.75 pints) of sweetened with vanilla sugar and poured
stock. The salt and fat content and their before setting into glasses with jam on the
flavour make them unsuitable for the finest base. Approximately equal quantities of milk
cooking. See also bouillon. Also called and cream are used and gelatine is required
bouillon cube at the rate of 40 to 50 g per litre of liquid.
stoneground flour Flour which has been
stoneground flour
flour.
draw off tap between 2 and 5 cm from the stone plover Plover
stone plover
base in which stock is prepared and into stoneware Coarse ceramic dishes, pots and
stoneware
which all the suitable trimmings of a jugs etc. which are often only glazed on the
professional kitchen together with the usual inside
stock ingredients are put, and stock drawn
stör Sweden Sturgeon
stör
on a regular basis.
storage temperatures for food are
stock syrup A basic sugar solution with many
stock syrup
overcooked stews, suet puddings and the refrigerator or freezer where foods are kept in
like (colloquial) their purchased or partially processed
stoemp Belgium A dish similar to colcannon
stoemp
stoke Laver
stoke
Stokenchurch pie
Stokenchurch pie
soup
Stollen Germany A sweetened enriched yeast stove, to Scotland A Scottish term dating from
Stollen stove, to
dough rolled in a rectangle, filled with dried the 17th century derived from the French
vine fruits, nuts and sometimes marzipan, étouffer, meaning to cook in a closed pot,
folded or rolled, baked, brushed with molten generally in the oven at around 150°C, e.g.
butter and dredged with icing sugar. Eaten stoved chicken
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stoved chicken
stoved chicken Scotland A dish of chicken diarrhoea and kidney failure. The incubation
stoved chicken
pieces sealed and casseroled in a closed pot period is 3 to 4 days. Common in the USA,
with bacon, potatoes, onions, thyme, and has occurred in Europe, Africa, Australia
seasoning and chicken stock at 150°C in the and Japan. The organism is killed by a
oven temperature of 70°C for 2 minutes.
stovies Scotland Boiled potatoes (colloquial) strainer General name for colander, sieve or
stovies strainer
brought down from mountain pasture and slicing sausage rather like garlic sausage
resting at the town of Gorgonzola. The strascinati Italy Baked ravioli with sauce
strascinati
mixed with the next morning’s curd and gave liver sausage flavoured with truffles
a heterogeneous mixture which encouraged
stravecchio Italy Very old, mature. Used of
stravecchio
mould growth.
cheese or other food items which might
stracciata Italy Chiffonade of e.g. lettuce
stracciata
poached for 4 minutes then skinned, the outer surface, around a central fleshy
deboned and flaked, placed in a buttered stem, with the remains of the calyx at the
ovenproof dish, covered with double cream, broad end. Eaten on their own with cream
peppered, baked for 10 minutes at 180°C and possibly caster sugar or in made-up
then flashed under the grill (NOTE: After the desserts, tarts, cakes and jams. See also wild
Scottish village of Strachur, which lies on the strawberry, alpine strawberry
eastern shore of Loch Fyne, in the Firth of strawberry beets United States Very small
strawberry beets
and liquid through a strainer, colander, sieve, scone-like cake split whilst warm, buttered
chinois, muslin cloth, etc. to separate the and made into a sandwich with whipped
solid and liquid either of which may be the cream and sliced strawberries as a filling
desired product straw chips See straw potatoes
straw chips
strain 0157:H7 A strain of the gut bacteria, straw mushroom A globular, stemless edible
strain 0157:H7 straw mushroom
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strudel
grey-black and gelatinous as it matures. Also and weighs up to 2.5 kg. The flesh is white
called grass mushroom, yellow mushroom, and flaky and it may be cooked in any way.
paddy straw mushroom Also called rockfish
straw potatoes Well-washed and drained striped bream A small seawater bream,
straw potatoes striped bream
Also called pommes pailles, straw chips mullet, Mugil cephalus, with longitudinal
straws See cheese straws
straws
background
strip loin 1. Australia The fillet steak usually of
strip loin
English cheeses
Streptococcus lactis ssp. diacetilicos As strömming Sweden High-quality herring and
strömming
Streptococcus thermophilus One of the Cleaned and rinsed herrings and sprats with
microorganisms used in starter cultures for fins and tails removed, salted, marinated in a
yoghurt and continental cheeses mixture of whipped egg and double cream
Stretford black pudding England Black
Stretford black pudding
breadcrumbs with sugar, butter and spices strömmingslada Sweden Young herrings
strömmingslada
used as a crumble topping on baked goods filleted kipper-style (from the back), bones
streusel cake A slightly sweet yeasted cake removed as far as possible, seasoned,
streusel cake
with a crumble topping of sugar flavoured placed in a buttered baking dish and
with cinnamon or mixed spice from Central gratinated with grated Parmesan cheese and
and Northern Europe breadcrumbs in the oven until browned
Streuselkuchen Germany Streusel cake strong flour Flour of any type made from a
Streuselkuchen strong flour
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strudel pastry
like a Swiss roll and, after further proving and return to spawn, are the source of caviar
egg-washing, baked at 190°C for which may amount to 22 kg from a single
approximately 1 hour fish. There are about 24 species but the
strudel pastry A wafer-thin pastry common in
strudel pastry
important ones in order of size are the sterlet
Austria and Hungary but originating in the and the sevruga, osciotre, common and
Middle East and brought to Europe in the beluga sturgeon.
Ottoman invasions of the 15th century. Made stuvad Sweden Creamed
stuvad
from strong white bread flour, beaten egg, stuvad kalvbräss Sweden Kalvbräss-stuvning
stuvad kalvbräss
melted butter (4:1:1), vinegar and salt, all stuvas potatis Sweden Diced potatoes,
stuvas potatis
mixed to a silky dough, rested, rolled out and sweated in butter, boiled with minimum milk
stretched until thin, then layered to build up and salt until tender, seasoning adjusted and
thickness. Other formulations omit the flavoured with chopped herbs
vinegar and include milk, sugar and lemon stuvet Denmark Creamed
stuvet
onion
sua Vietnam Milk
sua
stufato Italy Beef braised in red wine with suave Mexico Mildly and subtly flavoured
stufato suave
onions, tomatoes, celery, garlic and ham. sub United States Hoagie
sub
Also called stufatino sub gum geung China Chow chow preserve
sub gum geung
and seasoning
also ghisau
subrics France Croquettes sautéed without
subrics
has been destoned and the central cavity Bacillus strains of bacteria, used for flavour
filled with a small piece of anchovy, a piece production from soya bean and milk protein
of sweet red pepper, a caper or the like (casein)
stuffing A sweet or savoury mixture or
stuffing
forcemeat used to fill the cavity of animals, orange with a highly adhering skin and a
fish or hollowed out vegetables or of fruits large number of seeds, very sweet but
prior to cooking. See also forcemeat without the familiar orange flavour
stump England A northern vegetable purée
stump
seasoning
succotash United States A Native North
succotash
found in the rivers that flow into the Caspian American dish taken over and adapted by
Sea, Black Sea, the western Pacific and the the Pilgrim Fathers, consisting of cooked
eastern Atlantic oceans. It has a firm white to lima beans and sweetcorn kernels heated
pink flesh which may be baked, fried, grilled together with cream and seasoning. Often
or smoked. They have armour-plated bodies served at Thanksgiving.
succu tundu Italy Fregula
succu tundu
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sugar cooking
which are mixed with lemon juice and zest suet crust pastry See suet pastry
suet crust pastry
and sugar to taste and heated over a double suet pastry Self-raising flour and shredded
suet pastry
boiler until thick. The mixture is then poured beef suet (2:1) with a little salt brought
into glasses and eaten cold with long pieces together with water, kneaded slightly and
of toast off which it is sucked. rested. Also called suet crust pastry
sucker United States Various freshwater
sucker
fishes of the Catostomidae family, with a pudding made from chopped or granulated
thick-lipped mouth adapted for sucking, suet, breadcrumbs, flour, sugar, eggs, milk
most with sweet white flesh and flavourings, steamed or boiled in a
suckling A young unweaned animal
suckling
baby pig 3 to 6 weeks old which is usually sufed kaddu South Asia Wax gourd
sufed kaddu
opposed to savoury)
sucre cristallisé France Granulated or caster
sucre cristallisé
sausage flavoured with herbs
suffritu Italy Soffrito calabrese
suffritu
and herbs
whose roots when mature contain a high
sudachi Japan A small citrus fruit, Citrus
sudachi
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(110°C), soft ball (112°C), firm ball (118°C), sugna Italy Lard
sugna
soft crack (132°C), hard crack (149°C) and sugo Italy Gravy, juice, sauce
sugo
caramel (154 to 170°C). The differences sugo, al Italy Served with any sauce
sugo, al
spring sap obtained by boring a hole in the sukat Norway Candied lemon peel
sukat
and slicing off of a little more of the flower for cooking sukiyaki
stem continues until the flow of sap stops.
sukker Denmark, Norway Sugar
sukker
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sunflower seeds
Common in the food industry are sodium chilled. When firm the pudding is
sulphite E221 and calcium sulphite E226. demoulded onto a plate and garnished as
sulphur dioxide E220, a pungent and
sulphur dioxide
appropriate.
summer purslane A half-hardy low-growing
summer purslane
dioxide
sultanina Italy Sultana
sultanina
term for keeping sausages made with cured
pork and beef, similar to cervelat. Sometimes
Sultanine Germany Sultana
Sultanine
suman Philippines Glutinous rice or other from Gambia containing fried onions, tomato
suman
starchy material possibly mixed with coconut purée, peanut butter, chillies and seasoning
cream and sweetened, wrapped in young Sumpfmyrte Germany Bog myrtle
Sumpfmyrte
banana leaves, boiled and served with grated su mui jeong China Plum sauce
su mui jeong
coconut as a dessert
sunberry 1. Wonderberry 2. A hybrid
sunberry
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sunfruit
sunfruit A citrus hybrid grown in Swaziland cooked in water for about two hours. Meat, if
sunfruit
which is very similar to the New Zealand used, is first fried in palm oil, as is the onion
grapefruit and sweet pepper. Also called kanjadaa
sung kha ya Thailand An egg custard made sup iz syra i kartofelya Russia A potato and
sung kha ya sup iz syra i kartofelya
with sweetened coconut milk flavoured with cheese soup from Moldavia made from
jasmine essence or orange-flower water and chopped onions and carrots sautéed in
baked in the shells of young coconuts butter until golden, simmered with chopped
sunnyside up United States Describes a fried
sunnyside up
potatoes, seasoning, paprika, cayenne
egg with the yolk uppermost on a plate, pepper and parsley in chicken stock,
which has not been turned over in the frying puréed, consistency adjusted and hard
pan to set the yolk ewes’ milk cheese (Brynza, Ektori or
sunomono Japan A variety of salad-type
sunomono
equivalent, 50 to 100 g per litre) dissolved in
dishes (poultry, seafood, vegetables, etc.) over a low heat
sup iz yogurta Russia A cold soup made from
sup iz yogurta
mutton stew with potatoes, onions, carrots supper Either a light meal or snack taken after
supper
and turnips (NOTE: Literally ‘Finnish lamb the main evening meal before retiring or an
stew’.) alternative name for the main evening meal
suomolaisleipä Finland Yeasted bread (NOTE:
suomolaisleipä
Literally ‘Finnish bread’.) spread with mustard and rolled up. The
suong Vietnam Chop or rib of meat
suong
Gambia made with meat, palm oil, onion, from a fillet of fish
sweet red pepper, chilli pepper, smoked or supuya papai East Africa A soup from
supuya papai
dried fish, fresh fish, greens and okra, all Tanzania made by sweating onions and
562
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Süssespiesen
unripe papaya in butter, then boiling with süri rüewe France Smoked blade bone and
süri rüewe
dish of Catalonia made with a variety of very suro Italy Horse mackerel
suro
fresh fish, fried and served in a sauce of Surrey lamb pie England Trimmed lamb or
Surrey lamb pie
onions, garlic and parsley sweated in olive oil mutton chops, dipped in seasoned flour and
together with tomatoes, sweet peppers and browned in butter, arranged in a pie dish with
potatoes sliced onions and lamb kidneys, flavoured
sur 1. Norway Milk several months old 2.
sur
matured in whey.
surface-ripened cheese Cheeses ripened by
surface-ripened cheese
needed.
surimi soup Japan An unthickened fish soup
surimi soup
especially sushi
Surinam cherry The fruit of a shrub, Eugenia
Surinam cherry
563
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Sussex bacon pudding England Bacon, sütlaç Turkey Rice pudding made on top of
Sussex bacon pudding sütlaç
wholewheat flour, finely chopped onion and the stove and served with ice cream
shredded suet (4:2:2:1) mixed with chopped suya West Africa Nigerian kebabs made with
suya
herbs and seasoning with 4 tbsp of baking cubes of beef, chicken or veal. The meat is
powder per kg of flour, all brought together marinaded in and thoroughly coated with a
with beaten eggs and a little milk if necessary spice mixture made with ground roasted
to a soft dropping consistency and steamed peanuts, cayenne pepper, paprika, salt and
in a covered pudding basin for 90 minutes other dried flavourings according to the
Sussex churdles England Shortcrust pasties
Sussex churdles
svampstuvning
svampstuvning
lentils in a casserole dish, packed with small garnished with slices of apple and prunes
peeled potatoes, sprinkled with flour and boiled in water, goose liver sausage and
brown sugar and covered with stock. The giblets, served at the goose feast on the 11th
dish (with lid) is then put in an oven at 160°C of November. It is made from a strained veal
for 3 hours with the lid removed for the last and goose giblet stock, thickened with flour,
20 minutes to brown the potatoes. cooked out and removed from the heat to
Sussex swimmer England See Sussex
Sussex swimmer
rolled up like a Swiss roll then cut across in Svenbo Denmark A semi-hard cooked-curd
Svenbo
slices and cooked in stir-fried and braised cows’ milk cheese with a mild flavour and a
dishes few large holes. Contains 43% water, 25% fat
sutari South Asia Rice bean
sutari
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sweet corn
Svensk panna Sweden Slices of veal and pork Swedish sauce Mayonnaise mixed with apple
Svensk panna Swedish sauce
fillet and calf’s kidney blanched, refreshed purée and grated horseradish served with
and boiled in stock with a bouquet garni and cold meats, etc.
sliced onions until half-cooked. Sliced Swedish turnip Swede
Swedish turnip
potatoes are added and all cooked until just sweet One of the four fundamental tastes,
sweet
done. (NOTE: Literally ‘Swedish pot’.) sweet, sour, bitter and dry. See also sweets
svestkové knedliky Czech Republic A plum
svestkové knedliky
sugar
beef sausage
sweet-and-sour pork A typical Chinese dish
sweet-and-sour pork
moist cheese matured for 3 weeks to give it a glands from beef cattle, calves and lambs.
mild distinctive flavour. It is made from whole Usually prepared by washing, blanching,
Jersey cows’ milk in Swaledale, Yorkshire. refreshing and trimming then braising with
swamp cabbage A relative of the sweet
swamp cabbage
name. Grown for its delicate leaves and sweet cherry The dessert cherry, Prunus
sweet cherry
stems which are used as a vegetable and avium, used for eating raw or cooking and
eaten raw in salads. Originated in Africa but varying in colour from pale yellow to deep red
now grown in Australia, USA and Southeast sweet chestnut See chestnut
sweet chestnut
Used as a vegetable in the same way as sweet corn A variety of maize, Zea mays
sweet corn
carrots and turnips and also as animal feed. saccharata, with a higher proportion of
Also called Swedish turnip sugars in the maturing kernels. Usually
Swedish anchovies See brisling, sprat
Swedish anchovies
565
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are less sweet and more chewy. Also called in Italian cooking and with lamb, chicken
corn on the cob and oily fish. Since it has a delicate flavour
sweet cream butter United States Unsalted
sweet cream butter
greenish thick rind, a high sugar content and sweet pickled pork England A leg or hand of
low acidity. As it matures, the rind becomes pork pickled in a mixture of equal volumes of
yellow orange and it is marketed as golden beer and stout which have been boiled with
sweetie. 150 g of coarse salt, 150 g of bay salt and 25
sweet laurel See bay
sweet laurel
g of saltpetre per litre. The boiling pickle is
sweet lime A low acid rather insipid lime,
sweet lime
poured over the pork, which is then turned in
Citrus limettiodes. It has a smooth yellow rind the pickle every day for 2 weeks.
sweet potato
with a distinctive aroma and a tender flesh sweet potato A starchy tuber similar to an
with a few seeds. Popular in India and the elongated potato which grows on a tender
Middle East. Also called Indian sweet lime, perennial, Ipomoea batatus, with trailing
Palestine sweet lime stems usually grown as an annual in tropical
sweet maragan Scotland Flour, oatmeal,
sweet maragan
and subtropical climates (24 to 26°C). It has
finely chopped suet, sugar and raisins a white to purple skin and a dense white to
(4:4:2:1:1) mixed with a little chopped onion orange flesh with a sweetish perfumed taste.
and seasoning and brought together with Used as a staple food and cooked like
minimum water. Packed in a cloth lined potatoes. The leaves may also be eaten as
pudding basin, covered and steamed for 2 to spinach. Also called kumara, Louisiana yam,
3 hours. Served hot or sliced and fried. yam, yellow yam
sweet potato pastry
sweet marjoram A herb, Origanum majorana, sweet potato pastry England Cooked
sweet marjoram
with aromatic grey-green leaves from the potatoes, flour and butter (16:4:1) mashed
Mediterranean and western Asia now grown together with 2 tsp of muscovado sugar per
in France, Chile, Peru and California. Used kg of potatoes and kneaded until smooth
566
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sword bean
sweet rocket A hardy biennial cottage flower, chopped chives and cooked on top of soups
Hesperis matronalis, with white to purple or stews (colloquial) Also called Sussex
four-petalled flowers, now a wild garden swimmers
swimming crab A small crab, Macropipus
swimming crab
of thick custard containing embedded black curd cows’ milk cheese made in large
inedible seeds. Eaten raw or in made-up cylinders or blocks (up to 100 kg) to
dishes and drinks. Also called sugar apple, resemble Emmental. The starter culture
sweet apple, scaly custard apple contains Lactobacillus bulgaricus,
sweet sorghum
eastern coastal provinces of China. shallow rectangular tray about 1.5 cm final
sweet vinegar
sweet vinegar China A dark mild rice vinegar thickness on greased paper, turned out onto
containing sugar and caramel and flavoured sugared paper, spread with jam and rolled
with cassia and star anise. Used in relatively up whilst still hot leaving the paper to hold its
large quantities in braised meat dishes. shape until cooled. If to be filled with cream,
sweet violet first rolled hot then unrolled to fill. May be
sweet violet The most highly scented of the eaten cold as a cake or hot with a suitable
violets Viola odorata, is a hardy, spreading, sweet sauce.
perennial growing to 15 cm. The flowers are
Swiss steak United States 1. Rump steak,
Swiss steak
sweet woodruff A white flowered herb, steak tenderized by breaking down the fibres
Galium odoratum, with the scent of new mechanically with a mallet faced with many
mown hay found growing wild in woodland. points at the same time forcing flour and
Used to flavour some wines, apple juice, seasoning into the meat then treating as (1)
sword bean A perennial legume, Canavalia
sword bean
567
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swordfish
curved pods and pink to brown seeds. Used Syrecky Czech Republic A strong cows’ milk
Syrecky
both for the ripe beans, which should be cheese similar to Handkäse. See also
boiled, and for the green pods. Also called Olomoucké syrecky
sabre bean syringe A piston and cylinder with provision
syringe
and grilled or fried especially in (sucrose or sucrose with a third its weight of
Mediterranean countries. May be smoked glucose) in water used as an ingredient in
and served as smoked salmon. many sweet dishes and drinks.
swper sgadan
Sydney rock oyster Australia A comparatively being the most convenient. In these last
cheap and popular variety of farmed oyster, units, a light syrup has between 0.1 and 0.4
Saccostrea commercialis kg, a medium syrup between 0.4 and 0.8 kg
and a heavy syrup between 0.8 and 3.0 kg of
Sydney salad
syllabub England An old English dessert called syrup roly-poly 2. A pudding made
originally either the froth from a whisked from the basic steamed pudding mixture
mixture of cream, wine, sugar and lemon poured into a greased basin whose base has
zest, or a frothy mixture of milk with wine, been covered with golden syrup
syrup roly-poly United Kingdom Syrup
syrup roly-poly
syltetøj
syltetøj Denmark Jam called Sichuan (NOTE: The two names are
syltetøy
synthetic fats
synthetic fats E471, E472(a to e), E473, sze gwa China Angled loofah
sze gwa
E474, E475 and E477, various esters of fatty székelygulyás Hungary A seasoned pork
székelygulyás
acids all derived from natural products for stew with onions fried in lard, sauerkraut and
use in place of natural fats and oils in baked flavoured with caraway, garlic, paprika and
goods, desserts, etc. to improve their chopped dill. Served with soured cream.
keeping qualities and to soften and stabilize szynka sznurowana Poland A hard-smoked
szynka sznurowana
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TUVWXYZ
taai goo choy China Chinese flat cabbage table water See carbonated water
taai goo choy table water
ta’amia Egypt Soaked and cooked chickpeas tablier de sapeur France Panéed pieces of
ta’amia tablier de sapeur
or broad beans minced, mixed with water, tripe, fried or grilled and served with snail
egg, seasoning, turmeric, ground cumin, butter (NOTE: Literally ‘sapper’s apron’.)
cayenne pepper, chopped garlic and tabouleh Middle East A salad made with fine
tabouleh
coriander leaves, breadcrumbs and tahini or bulgur which has been well washed and
olive oil to form a soft but firm paste, formed drained, mixed with peeled and chopped
into 2 to 3 cm balls and shallow-fried until tomatoes, cucumber, sweet green pepper
golden brown. Traditionally a Coptic Lenten and onion, chopped mint and parsley,
dish but now served throughout the Middle seasoned then dressed with olive oil and
East. See also falafel lemon juice. Eaten with lettuce or pitta
taapke Nepal Frying pan
taapke
made from particular red chillies grown in defeathered but not drawn, wrapped in
Louisiana, USA, ground with vinegar and myrtle leaves and braised
matured for 3 years in oak barrels taco Mexico A small tortilla either fried crisp
taco
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tagliatelle
tagliatelle Italy 5 mm-wide noodles made tajine North Africa 1. A slowly simmered stew
tagliatelle tajine
from an egg-based pasta dough, available of meat or fish with appropriate vegetables,
fresh or dried. Also called tagliarine pulses and fruits, cooked in its own juices in
tagliatelle alla biellese Italy Tagliatelle with
tagliatelle alla biellese
an earthenware pot with a conical lid. Almost
milk or cream, butter and grated Parmesan anything can go in a tajine. 2. The pot in
cheese which tajine is cooked. Also called tagine
tajine barrogog North Africa A lamb tajine
tajine barrogog
with chicken livers, egg yolk and grated with prunes, flavoured with ginger, onion,
Parmesan cheese parsley, cinnamon, orange blossom water
tagliatelle verde Italy Green tagliatelle made
tagliatelle verde
and honey. It may be garnished with
from egg-based pasta dough coloured with blanched almonds and sesame seeds.
tajine bel hout North Africa A fish tajine
tajine bel hout
spinach purée
tagliato Italy Cut or sliced
tagliato
containing tomatoes, sweet red pepper,
chillies, ginger and saffron
tagliolini Italy A thin linguine
tagliolini
with vegetables
flavoured with spices and herbs
tajine de poisson North Africa A tajine of fish,
tajine de poisson
taheena Tahini
taheena
and herbs
tahini A thick paste made from ground,
tahini
husked or unhusked white sesame seeds chicken cooked with lemon and olives
mixed with sesame seed oil and of the same tajine de viande North Africa A mutton tajine
tajine de viande
sauce
Malaysia Bean curd or bean curd cheese taklia Egypt A spice mix of ground coriander
taklia
Pagrus major used for weddings and other tako-kushisashi Japan Octopus kebabs
tako-kushisashi
substituted.
takuan Japan A pickle made of mooli, air-
takuan
round fish
chopped or grated, deseeded cucumber.
tailed pepper Cubeb
tailed pepper
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tandoori colouring
dusted with paprika, and mushrooms and and kiwi fruit and resembling a giant rosehip,
onions cut to exactly the same size. The grown in tropical and subtropical climates.
kebab is then coated with kastha besan The flesh is somewhat acid but high in
thickened with a little extra besan and clotted vitamin C and the seeds are edible. It is
cream, dusted with flour and coated in blanched and peeled before eating and may
beaten egg before deep-frying until golden be used in fruit salads, for jam-making and
brown. has been used for flavouring yoghurt and
talc See E553(b)
talc
and has a white paste with a few small holes of a tropical tree, Tamarindus indica, usually
and a pinkish-grey surface mould on the sold as blocks of mashed pods and pulp or
rind. It develops flavour as it matures. Also as a concentrated juice. The former is
called Talfino soaked in hot water and the juice squeezed
Talfino Italy Taleggio out and used for souring in the same way as
Talfino
Talleyrand style, i.e. garnished with tamba kuri Japan Large mealy chestnuts
tamba kuri
macaroni, cheese, truffle, foie gras and tambor South Africa Ortanique
tambor
from mutton and used for lighting cheese from Annecy. Also called Trappiste de
talmouse France Cheesecake
talmouse
Tamié
talong Philippines Aubergine
talong
to sieve
tamago-hanjuku Japan See hanjuku tamago
tamago-hanjuku
for making rectangular egg or batter sheets tanaceto Italy, Spain Tansy
tanaceto
with a filling of chopped meats and hot chilli shaped, deep clay pot with a top opening,
sauce used as an oven in India. It is heated by
tamales Mexico A thick porridge made from
tamales
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colour required in tandoori cooked food. grape skins and the bark of trees, with the
Added to marinades. ability to coagulate proteins. Responsible for
tandoori spice mix A selection from
tandoori spice mix
the keeping qualities of fine red wines.
tannour Middle East An oven rather like a
tannour
marinating and coating meat prior to of Man for great and queen scallops which
tandoori cooking are found around its coasts
tang China Soup tansy 1. A hardy perennial and very invasive
tang tansy
Margarita in Venezuela.
tao zi China Peach
tao zi
for flavouring and as a clarifying agent in tapa Philippines Thinly sliced dried and/or
tapa
beer, wine and cider and other natural cured meat used as a snack (NOTE: From the
brewed drinks Spanish tapas.)
tannin A mixture of strong astringent acids tapas Spain Originally a slice of ham or
tannin tapas
found in plants, particularly tea leaves, red chorizo sausage placed over the mouth of a
572
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tart
wine glass, from tapa to cover, some say to tarbujaa Nepal Watermelon
tarbujaa
keep out flies, others to increase thirst. Now tardno Italy Parmesan cheese made between
tardno
consists of small portions of any kind of September and November. See also
made-up dish or individual snack served in Parmigiano Reggiano
bars with wine. targone Italy Tarragon
targone
black olives and anchovies in olive oil. pellets of egg noodle dough. They are fried in
Sometimes other ingredients are added. lard then cooked in bouillon like a risotto and
Used as a dip or spread or to fill hard-boiled served with goulash, etc.
eggs or hollowed out cucumber.
tari South Asia Gravy
tari
cassava by cooking, drying and then flaking cookery involving the fierce searing of
the starch. It is a useful thickener as it holds precooked food in ghee and seasonings to
its consistency better than corn flour and flavour and coat the surface of the food. Also
arrowroot. Sometimes added to other flours called chamak
to strengthen the dough. tarkaari Nepal Vegetable
tarkaari
and dried roe of the grey mullet, an taro chips. Used as a thickener and for
expensive delicacy used for hors d’oeuvres making desserts.
or in the preparation of authentic tarragon A half hardy perennial herb,
tarragon
tarama, or more usually, smoked cod’s roe, bitter-sweet scent with a note of anise. The
soft white breadcrumbs or mashed potatoes, Russian variety is milder than the French. It
crushed garlic, olive oil and lemon juice, has a wide variety of uses, as a flavouring for
used as a dip or served with bread as part of vinegar, emulsion sauces and dips, soups,
a mezze. More commercial versions, known omelettes, chicken, compound butters, etc.
as taramasalata in the West, are smoother One of the constituents of fines herbes.
and contain excessive amounts of extenders Unlike the Russian, French tarragon does
and fish flavouring, besides being a rather not set seeds and is propagated from
strange pink colour. cuttings. See also Russian tarragon. Also
tarator Bulgaria, Hungary A chilled, dill-
tarator
called French tarragon
tarragon butter A compound butter made
tarragon butter
grated cucumber, green chillies, yoghurt and flavoured with tarragon leaves
garlic from the Former Yugoslav Republic of tart A shallow dish-shaped open pastry case
tart
573
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tarta
most French fruit tarts. See also flan, turned out on a serving dish with the apple
pâtisserie 2 slices uppermost, hopefully with an attractive
tarta, tarta catalana Catalonia, Spain A small,
tarta
appearance
tartina Italy Canapé, tartine
tartina
Gruyère cheese and cooked in a closed stabilizers, the principal ones being sodium-
container over a low heat until done E335, potassium- E336 and the potassium
tartaleta Spain Small tart
tartaleta
tartare, sauce England, France 1. Chopped tartufi di cioccolato Italy Chocolate truffles
tartare, sauce tartufi di cioccolato
capers, gherkins and parsley, dried and tartufi tre scalini Italy A ball-shaped dessert
tartufi tre scalini
mixed well with mayonnaise. Served with of chocolate ice cream, cake and whipped
fried fish. 2. Mashed hard-boiled egg yolks, cream
seasoned and mixed with vinegar, oil tartufo Italy Truffle
tartufo
whisked in as in making mayonnaise and tartufo di mare Italy Warty venus clam
tartufo di mare
case filled with a whisked egg and sugar crayfish, Astacopsis gouldi, which can grow
mixture to which has been added melted up to 6 kg in weight
butter, lemon juice and grated lemon zest tasse France Cup
tasse
574
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teifi salmon
tatws llaeth Wales New potatoes cooked in and to produce marbling. Served as hors
tatws llaeth
raised round bread bun with currants and sausage made from the finest of pork, beef
mixed peel about 10 cm in diameter. Usually and spices
split, toasted and buttered. teff Africa One of the indigenous cereals of
teff
about 400 g and served 1 per person. teg 2 year old sheep
teg
575
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Teiggerichte
sauce made from molten butter blended with temperature A measure of the intensity of
temperature
one sixth its volume of port, an anchovy fillet heat such that heat always flows from a high
or anchovy essence and a little mushroom intensity to a low one. Measured in cooking
ketchup. All placed in a covered dish and on the Fahrenheit scale or Celsius scale.
baked at 190°C for 45 minutes. temperature probe A small pointed rod about
temperature probe
cheese resembling Feta made from with iced water, sifted flour and egg yolk
uncooked curd which is dried, pressed in (12:6:1). The egg yolk and iced water are
square blocks, dry-salted and matured for beaten together and poured over the flour
30 days in a salted acid whey. It can be which is stirred lightly.
stored for a long period in the same whey at tempura dipping sauce Japan A mixture of
tempura dipping sauce
5°C. Contains 50% water, 25% fat and 20% dashi, light soya sauce and mirin (8:3:2),
protein. served with separate bowls of minced ginger
Teleme Jack United States A cooking cheese
Teleme Jack
sweetened milk and served with raisin syrup Tinca tinca, of the carp family found in
tellina Italy Wedge shell clam
tellina
telur asin Indonesia, Malaysia Salted duck tenderize, to To break down the connective
telur asin tenderize, to
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Tête de Moine
and does not liberate much gelatine on teri Japan A glaze for meat, vegetables, etc.
teri
boiling. Usually excised and discarded. 2. teriyaki Japan Kebabs, marinated in a soya
teriyaki
Japan Boiled rice with pieces of tempura sauce, sugar, and/or mirin mixture and
(deep-fried battered fish, shellfish and grilled whilst being repeatedly basted with
vegetables) arranged decoratively on top and the marinade to give a rich, brown glaze.
dressed with a sauce made from dashi, sake, Alternatively escalopes, tender steaks,
soya sauce, sugar and grated ginger root, chicken breasts, fish, etc. browned then
then garnished with chopped spring onions gently cooked in simmering teriyaki sauce
tenero Italy Tender, fresh, soft
tenero
the table
terraglie Italy Earthenware
terraglie
Europe.
tepung beras Indonesia, Malaysia Rice flour
tepung beras
mushroom
made from vegetable stock thickened with
testicles The sperm-producing organs of
testicles
577
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tête de nègre
pale yellow, mild and creamy paste enclosed Thai yellow chilli A pale yellow green chilli
Thai yellow chilli
in a rough slightly greasy rind. It is made in with a mild flavour, often stuffed and cooked
0.5 to 2 kg rounds and is cured for 3 to 5 as a snack
months. Traditionally served in thinly sliced thal South Asia A large brass, copper, silver or
thal
curls with ground pepper and cumin. stainless steel platter with raised edges on
tête de nègre France A variety of cep. See
tête de nègre
cows’ milk, the salted curd being placed in thambili Sri Lanka Milk from the king coconut
thambili
pear-shaped moulds and cured for 2 which is drunk directly from the shell
months. It has a slightly sour salty flavour. thaumatin A protein extract from berries,
thaumatin
Contains 50% water, 22% fat and 21% Thaumatococcus danielli, which is 3 to 4000
protein. Also called perilla times as sweet as sucrose, used in table top
tétine France Udder
tétine
bean tree
sauce and seafood or poultry meat thermidor The method of preparation is only
thermidor
baking powder per kg of flour and all baked from silvered glass or stainless steel in which
at 180°C for 40 minutes. Also called Benalty the space between the inner and outer wall
pie is a vacuum, mounted in a protective case
Tewkesbury mustard England A pale smooth
Tewkesbury mustard
are brought together into a thick rope which operated instrument which monitors the
is then chopped into pieces and dried. Used temperature in an enclosure and if it deviates
as a meat substitute. See also quorn. Also from a preset value increases or reduces the
called TVP energy input to or abstracts more or less
teynadam East Africa An Ethiopian herb often
teynadam
and hard-boiled eggs. thiakry West Africa A sweet dessert made with
thiakry
Thai jasmine rice See jasmine fragrant rice thick batter United States Soft drop batter
Thai jasmine rice thick batter
578
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thym
thicken, to To increase the viscosity or thin skirt United Kingdom The muscular part
thicken, to thin skirt
cooked starches, gums, proteins such as thit Vietnam Minced or thinly sliced
thit
thickeners
thickeners
Substances, usually
thon rouge France Blue fin tuna fish
thon rouge
queue de boeuf lié bacon including the back and the streaky
thick seam tripe Tripe from the third stomach
thick seam tripe
Senegal. See also ceebu jën sausage made with diced parboiled pork
thin Vietnam Thinh
thin
mixture (1:2) suitable for crêpes, pancakes, This is mixed with warm pigs’ blood,
dipping, popovers, cream puffs, etc. The seasoned, flavoured with marjoram, caraway
proportions depend upon the flour. Also and ground cloves, loosely filled into large
called pour batter casings, boiled, refreshed, dyed red and
thin flank United Kingdom The better cut of
thin flank
cold-smoked with juniper berries and
beef from the abdominal cavity equivalent to sawdust.
Thüringer Rostbratwurst Germany A
Thüringer Rostbratwurst
thin
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thyme
thyme A hardy evergreen low growing sub tiger melon A variety of cantaloupe melon
thyme tiger melon
shrub, Thymus vulgaris, with tiny aromatic from Turkey with an orange-yellow and black
leaves and pale lilac flowers. The stalks with striped skin and a fragrant orange flesh
leaves attached are used in bouquet garnis tiger nut A small wrinkled brown tuber which
tiger nut
or bundled up with other herbs to make a forms on the roots of a plant, Cyperus
faggot of herbs. Alternatively the leaves alone esculentus, that grows around the
are used fresh or dried in stuffings, sauces, Mediterranean. It has a crisp, sweet, nutty-
soups, stocks and meat dishes. Fresh sprigs flavoured white flesh and is eaten as is, in ice
may be used to flavour oil or vinegar. Also cream or is ground to make the Spanish
called garden thyme drink horchata. Also called chufa, galingale,
Thymian Germany Thyme
Thymian
vertebrates important in the immune esculentus, with a brown and orange striped
response. It, together with the pancreas, shell and a dark-coloured head and tail. It
comprises the sweetbreads. retains the stripes on cooking.
Thymus pulegioides Botanical name Broad tikka South Asia Small pieces of meat or
tikka
in pastry case
Lopholatilus chamaeleonticeps, with small
Tientsin pear A smooth, almost round, yellow
Tientsin pear
580
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Tiroler
timbale England, France 1. A cup-shaped tindoori South Asia A small elongated oval
timbale tindoori
mould 2. A light creamy puréed mixture, green squash from a vine, Trichosanthes
baked in a timbale, demoulded and served dioica, rather like a cucumber. Important in
with a sauce Indian cooking and may be eaten cooked or
timballa e’latte Italy A baked almond custard
timballa e’latte
raw. Also called ivy gourd, parwal, palwal,
from Sardinia. Also called tumbada tindola, tindori
tindori See tindoori
tindori
cake
soya sauce similar to the Chinese sweet soya
tinned food Food preserved and sterilized in
tinned food
sauce
sealed, tinned or coated steel or aluminium
timman Middle East Steamed basmati rice
timman
cans
timman z’affaran Middle East A festive rice
timman z’affaran
saffron.
timo Italy 1. Thyme 2. The thymus gland
timo
trifle without fruit but well laced with liqueur
or sherry
timpana Malta A covered pie made with puff
timpana
appetizer
timun Malaysia Cucumber
timun
e.g. cake tin, loaf tin, bun tin, etc. or for with sponge fingers dipped in coffee and
storing or preserving food 2. The relatively spirit or liqueur and layered with a creamed
inert metal used to coat the inside of copper egg yolk, sugar and Mascarpone cheese
cooking utensils to prevent corrosion in acid (1:1:5) mixture sprinkled with chopped
solutions chocolate, finished with chopped nuts and
tinamou South America A game bird of the
tinamou
flesh and light-coloured seeds. Used as a hard-boiled eggs, potatoes and anchovies
summer vegetable. Also called round gourd, Tiroler Austria An Extrawurst-type sausage
Tiroler
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Tirolerknödel
Tirolerknödel Austria Meatball tobiko Japan Orange/red flying fish roe with a
Tirolerknödel tobiko
marginal land
tofeja canavesana Italy A stew of pork offal,
tofeja canavesana
sorghum flour
toad in the hole England Cooked English
toad in the hole
flavoured with a little soya sauce, mirin and
sausage placed in a shallow tin with a reconstituted shiitake mushroom caps,
Yorkshire pudding mix and baked boiled and thickened with corn flour,
simmered for 15 minutes, diced tofu added,
toast Slices of bread browned on both sides
toast
either under the grill or in a toaster. See also simmered a further 5 minutes and served
tofu no miso shiru Japan A very simple soup
tofu no miso shiru
French toast
made from dashi mixed with diced bean
toast, to To brown bread, marshmallows,
toast, to
582
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tom bac ga
soured cream and accompanied with rice or guacamole. Also called tomate con cáscara,
pasta. jamberry, ground tomato, tomatillo
Tokyo hotchpot Japan See oden tomatillo Tomate verde
Tokyo hotchpot tomatillo
fish sauces and other pungent mixtures and over 2.5 m high whilst others are low bushes.
pastes Although technically a fruit they are used
Tollenser Tilsit
Tollenser
exclusively as a salad or cooking vegetable or
Toll House cookie United States A biscuit
Toll House cookie
as a flavouring and thickener for a range of
made with brown sugar, nuts and chocolate soups, sauces and other cooked dishes. The
chips in the paste (NOTE: Named after the fruits are from 1 cm to over 10 cm in
Toll House inn in Massachusetts) diameter, slightly flattened spheres with a
yellow to red fleshy pulp divided internally in
töltött káposzta Hungary Cabbage rolls filled
töltött káposzta
paste has a sharp salty taste. and deseeded tomato pulp used in a variety
tomaat Netherlands Tomato
tomaat
anemone
containing about 10% tomato, popular in the
tomates, crème de France Tomato soup
tomates, crème de
583
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tombarello
cheese is made
trees of the genus Dipteryx. They contain
Tomme au raisin France A small round
Tomme au raisin
occasionally from goats’ milk sauce served with tonkatsu. A typical recipe
Tomme de Saint Marcellin France A soft
Tomme de Saint Marcellin
formed into a squat cylinder (up to 1.5 kg). It tonyina Catalonia Tuna fish
tonyina
10 days ripening.
or vegetable, as in removing the stalk and tip
tom su Vietnam 1. Shrimp 2. Prawn.
tom su
of a French bean
tom yam gung Thailand A spicy prawn soup
tom yam gung
eggs, chopped onions and celery and flavoured with curd cheese
arranged on lettuce. Generally served on the topfenpalatschinken Hungary Large thin
topfenpalatschinken
584
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Törtchen
and grated lemon zest into which the stiffly tororo kombu Japan Shavings from soaked
tororo kombu
beaten egg whites are folded. These are kombu cut with the grain leaving the tough
rolled, cut in pieces, placed in a greased membrane
dish, filled with a sweet egg custard, baked in torrada Portugal Toast
torrada
the oven and finished with a dusting of icing torrades Catalonia Toasted country bread
torrades
cold water.
the upper part of a round of beef below the torshi khiar Middle East Gherkins pickled in
torshi khiar
rump. It is more tender than round steak. water and vinegar (3:1) with salt, dill seeds,
top rump United Kingdom Thick flank
top rump
joint from the rear inside of the hind leg. It is torsk-filé à Willy Sweden Seasoned cod
torsk-filé à Willy
inclined to be dry and fine grained with no fillets put in a buttered ovenproof dish with a
marbling and is used for braising, stewing little water, coated with French mustard and
and second class roasting. sprinkled with sliced leek, covered and
toranja Portugal Grapefruit
toranja
the tender part of the pink stem cm thick, boiled vigorously for 5 minutes in a
10% brine, removed immediately and kept
torciolo Italy Pancreas gland of veal or beef.
torciolo
warm
Together with the thymus makes up the
torta 1. Italy Cake, tart or pie 2. Mexico Cake
torta
sweetbreads.
or loaf 3. Portugal A rolled and filled cake
tordi Italy 1. Thrushes, the birds 2. Wrasse,
tordi
the heart, liver and gizzard, grilled, fried or usually dusted with cocoa powder
served in nabemono torta pasqualina Italy An Easter dish of boiled
torta pasqualina
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Torte
Torte Austria, Germany An open tart or flan special tortilla flavour by breaking down the
Torte
with a pastry or rich, dry cake type of lining amino acid tryptophan in the corn to 2-
filled with a variety of sweet ingredients amino acetophenone, and also makes the B
torteau France A sweet cornmeal pancake
torteau
vitamin niacin available. Those who use the
from Bordeaux untreated flour may suffer from vitamin
tortellata alla crema Italy Cream tart
tortellata alla crema
deficiency.
tortina Italy Tartlet
tortina
unusual fillings
tortelli alla cremasca Italy Bow-shaped
tortelli alla cremasca
baked in the oven and drier than normal
tort iz sushyonykh fruktov i orekhov Russia
tort iz sushyonykh fruktov i orekhov
Bologna region
tortellini in brodo Italy Tortellini cooked in a
tortellini in brodo
tart
torttutaikina Finland Pastry or cake dough
torttutaikina
well-flavoured broth
tortue France Turtle
tortue
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tranchelard
dressing, e.g. melted butter on vegetables or touron France A type of nougat or almond
touron
shaking them together in a bag 3. To turn cheese with a thin rind and a sweet, nutty-
over something being cooked in a frying pan flavoured, velvety paste. Suitable for cooking
by throwing it into the air with a flicking and as a dessert cheese.
motion of the pan and catching it tourte France A shallow tart or flan made with
tourte
until crisp and served with a topping of salad, tourtière 1. France Pie dish, tin or plate 2.
tourtière
meat, poultry, fish or cheese with chilli sauce Canada A topped pastry pie from Quebec
and served as a light meal or snack filled with seasoned minced pork and onion
tostaditas Mexico Tortilla chips
tostaditas
tôt-fait France A quickly made sponge cake toxins Poisons produced by bacteria that
tôt-fait toxins
(NOTE: Literally ‘soon made’.) cause food poisoning, e.g. the nerve poison
totopos Mexico Tortilla chips
totopos
botulin
toyo Philippines Light soya sauce
toyo
in a piece
toulonnaise, à la France In the Toulon style,
toulonnaise, à la
metals in various chemical forms, which are
i.e. with a tomato, aubergine and garlic needed by the body for optimum health in
sauce quantities of less than 50 mg per day. Those
toulousaine, à la France In the Toulouse
toulousaine, à la
currently identified as necessary are, in
style, i.e. used of chicken garnished with alphabetical order, chromium, cobalt,
kidneys, cockscombs, mushrooms, truffles copper, fluorine, iodine, iron, manganese,
and sauce suprême molybdenum, nickel, selenium, silicon,
vanadium and zinc. Other minerals required
Toulouse sausage A fresh French sausage
Toulouse sausage
salsify plant
with egg yolks and sprinkled with grated trail 1. The name given to the entrails of birds
trail
cheese and fish which are cooked with the item and
tourné(e) France Turned in the sense of
tourné
shallow-fried and served on an equal-sized stage in the whipping of cream when the
crouton of fried bread garnished with crab cream poured from a spoon onto the
meat and asparagus tips or artichoke hearts whipped cream leaves a distinct trail which
topped with béarnaise sauce persists for several seconds
traiteur France An establishment which
traiteur
in clarified butter and served on an equal- prepares and sells food for consumption off
sized croûton of bread, topped with a slice of the premises, both in a shop and as an
lightly fried foie gras and a slice of truffle. outside caterer. See also chef traiteur
tranche France Slice or rasher
tranche
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tranche napolitaine
tranche napolitaine France Multiflavoured covered with treacle or golden syrup, before
tranche napolitaine
smooth
tree fungus Cloud ear fungus
tree fungus
nut
trefoil United States Mitsuba
trefoil
fungus
cows’ milk cheese from Annecy. See also
trencher 1. A squared up plate made from
trencher
Tamié
coarse wholemeal bread four days old, 60 to
Trappiste d’Oelenberg France A mild-
Trappiste d’Oelenberg
trattoria Italy A family-run style of restaurant trenette A small noodle from Genoa similar to
trattoria trenette
beating or blending
puffy cracker
tray service Service where the complete meal
tray service
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triticale
trianon France A garnish of 3 colours pastry, bread crusts and the like 2.
trianon
well cooked and never eaten raw. Curing and onion, garlic, tomatoes and sweet pepper
smoking raw meat kills any infestation so that sauce with pine nuts and almonds
hams, bacon, salamis and smoked pork tripailles France Guts or innards, sometimes
tripailles
with sherry, fruit juice or liqueur-soaked prepared tripe simmered or casseroled until
sponge cake in the base of a large or tender with calf’s foot, belly pork, carrots,
individual dish, covered with layers of fruit, onions, garlic cloves and a bouquet garni in
jelly, custard and whipped cream in various either cider and calvados or dry white wine.
combinations and usually elaborately The casserole may be covered with thin
decorated strips of bacon and thickened if necessary
trifle sponge Fatless sponge cake or plain
trifle sponge
with corn flour.
tripes à l’Djotte Belgium A traditional
tripes à l’Djotte
barbatus
veal tripe flavoured with herbs and cloves
triglia di scoglio Italy Striped red mullet,
triglia di scoglio
Mullus surmuletus
trippa alla fiorentina Italy Thinly sliced tripe
trippa alla fiorentina
containing three fatty acid molecules casseroled with meat, tomatoes and stock
esterified with a glycerol molecule. Often and served with white beans and grated
measured in blood analysis. cheese
trippa alla romana Italy Tripe with a cheese
trippa alla romana
Fenugreek
trim, to 1. To removed unwanted bits such as
trim, to
fat, gristle, tendons, blood vessels, feet, etc. a higher protein content than wheat. Not in
from meat or poultry or fins from fish 2. To common use because of poor agricultural
cut to a pleasing shape yields.
trimmings 1. The discarded parts resulting Triticum aestivum Botanical name Common
trimmings
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trivet
Triticum durum Botanical name Durum truelle à poisson France Fish slice for cutting
truelle à poisson
Triticum spelta Botanical name Spelt potatoes fried with bacon, garlic and cheese
trivet A small metal stand on which hot dishes
trivet
are kept off the table surface or on which truffé(e) France Garnished with truffle
truffé
and the fat skimmed off the top of stock, underground as an irregular roundish mass
cooked in broth when potatoes were scarce without a distinct stalk. They are always
in the spring associated with the roots of trees and may
tron Vietnam 1. To mix 2. Mixed
tron
trumpeter Agami
trumpeter
trout A round, oily fish, Salmo trutta, of the trunza di fera Italy Red cabbage stewed in oil
trout trunza di fera
salmon family which is found in both fresh with vinegar, capers and olives
and salt water in a variety of forms varying truss, to To tie or skewer into shape before
truss, to
from a few hundred grams to 35 kg (the cooking. Usually applied to poultry, game
American lake trout). The flesh is cream to birds or boned joints of meat.
pink depending on diet and the fish may be truta Portugal Trout
truta
cooked in any way although they are Truthahn Germany Male turkey
Truthahn
590
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tuna
tzatsiki maranta
tseet gwa China Fuzzy melon
tseet gwa
of preserved vegetables
tsuki dashi Japan An appetizer, e.g. aemono.
tsuki dashi
Sardinia. See also timballa e’latte
tumbet Spain A vegetarian dish made from
tumbet
through.
tua Thailand 1. Bean 2. Nut tumbler A flat bottomed tall cylindrical
tua tumbler
591
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tuna fig
yellow fin tuna, skipjack tuna, albacore. Also turbinado sugar United States A coarse
turbinado sugar
Also called Mediterranean sweet limetta, turcarri South Asia A type of curry. See also
turcarri
mixed with cooked chick peas (NOTE: of the cheapest forms of animal protein.
Literally ‘thunder and lightning’.) Cooked like chicken.
turkey baster England Bulb baster
turkey baster
finely grated old cheese blended with oil and turkey roll Boned and cooked turkey meat
turkey roll
wine or brandy and left to mature in jars for formed in a tight roll and encased in plastic,
2 to 3 months sold for slicing
tur South Asia Pigeon pea
tur
turban France A ring mould or a method of sugar boiled with water to the large thread
turban
presenting food in a circle on the plate (107°C) stage and thickened with corn flour,
usually by using a ring mould lemon juice and gum arabic, cooled until
turban gourd A type of gourd
turban gourd
thick, flavoured with rose water and poured
turban of cod England A large cod fillet,
turban of cod
into a flat cake moulds which have been
seasoned and brushed with lemon juice, liberally dusted with icing sugar or chopped
coiled into a turban shape and secured, then pistachio nuts. When set cut into cubes and
placed in a shallow dish and baked at 180°C rolled and stored in icing sugar.
Turkish hazelnut A smaller and cheaper
Turkish hazelnut
and the turban is garnished with lemon Turk’s cap squash A decorative thick-
Turk’s cap squash
592
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turtle soup
Boiled or baked as a vegetable. Also called assist in its icing and decoration 2. A rotating
turban squash circular platform on the base of a microwave
türlü Turkey A mixed vegetable stew including
türlü
soup
turnip soup Basic soup with turnips. Also
turnip soup
turtle soup
stand onto which a cake may be placed to and 4.5 litres of sweet white wine, settled,
593
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tuscarora rice
clarified, reduced to 225 litres and finished treacle and flavoured with cinnamon and
with sherry and diced gelatinous turtle meat mixed spice eaten on the twelfth night after
tuscarora rice Wild rice
tuscarora rice
in Scandinavian cooking.
crabs with tomato, chilli and brandy from the
tusli South Asia Basil
tusli
with a little sugar, salt, vanilla essence and surface-ripened cooked-curd cows’ milk
lemon zest, chilled and rested, floured then cheese curdled with a lactic ferment. It is
fried, with some difficulty, in butter until formed into discs and ripened for 10 to 20
brown on each side. Served at breakfast. days at high temperatures and humidity.
TVP See textured vegetable protein
TVP
minutes in strained stock made with the Finely chopped onion sweated in butter
skin, bones and head of the salmon, together mixed with an equal weight of tomato
with an equal quantity of white wine plus a concassée and twice its weight of sauce
few chopped shallots, mace and parsley or poivrade and all simmered until cooked
dill. Chopped mushrooms fried in butter to
tyttebær Denmark Lingonberry
tyttebær
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UVWXYZA
ube
ube Philippines Yam egg yolk, and decorated with slices of hard-
ubi Philippines Yam
ubi
boiled eggs, beetroot and chopped spring
ubi jalar Indonesia Sweet potato
ubi jalar
onions.
Uferschnecke Germany Winkle
Uferschnecke
the coconut and other palms. Eaten raw or ground corn or maize meal porridge
cooked as a vegetable or salad ingredient. generally made with twice its volume of
ubre Spain Udder
ubre
water, sometimes with milk. The yellow
ubriaco Italy Drunk, i.e. cooked in wine
ubriaco
variety is considered inferior to the white but
is more nutritious.
uccelletti Italy Small birds
uccelletti
ucche Kantola
ucche
sliced in salads
uitsmijter Netherlands An open sandwich
uitsmijter
south of Japan. It is thicker than the soba with a slice of ham or roast beef topped with
noodle, is either round or flat and is usually two fried eggs and garnished with lettuce,
served in soup. tomato and sliced gherkin, eaten as a snack
ukad South Asia Unpolished rice, slightly
ukad
pickled herring salad where the herring is dusty with a reddish colour and thick grain
ukasi West Africa The leaves of a forest plant
ukasi
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ukoy
bones and trimmings per litre) resimmered umbra Spain Arctic char
umbra
with onions, carrots, parsley, bay leaf, cloves, umbra, all’ Italy In the style of Umbria, i.e.
umbra, all’
and finely chopped dill before clarifying and with an anchovy, tomato and truffle sauce
straining. A little dry white wine may be umbrella mushroom Parasol mushroom
umbrella mushroom
Northern Ireland which is cured, dry-salted, treated with a bleaching agent to whiten the
soaked in water then dried and smoked. Also colour
called spencer unchun Thailand A natural blue colour
unchun
sterilizes the liquid without too much change thick longitudinal muscle at the rear outside
in its flavour. However the process does not of a leg of veal equivalent to silverside of beef
necessarily destroy enzymes which may with the same uses as cushion of veal. Also
induce rancidity after several months. Also called undernut of veal
called UHT, long life, extended life underdone Still red or pink in the centre of the
underdone
from Navarra made in cylinders to 2 kg. The style, i.e. with paprika
ung choi China Swamp cabbage
ung choi
flavoured with soya sauce, mirin, sugar and nori basket as sushi
salt, added to the broth in order of cooking univalve Gastropod
univalve
times. Garnished with very fine strands of unleavened Without any natural or chemical
unleavened
596
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uzvar
and most of the germ has been removed. date may be changed by the manufacturer
See also brown rice after the first date has expired.
unsaturated fat See polyunsaturated usli ghee South Asia Ghee
unsaturated fat usli ghee
uova di pesce Italy Hard fish roe of firm fish fillets for use in sashimi
uova di pesce
uovo affogato Italy Poached egg South Indian dosa, with items such as
uovo affogato
egg
uunipuuru Finland A baked barley or rice
uunipuuru
that when it is turned out the fruit will be on Uzbekistan walnut brittle Southwest Asia
Uzbekistan walnut brittle
from the Basque country. See also Idiazabal uzvar Eastern Europe A compote of dried
uzvar
pudding using strawberry jam in place of the Ukraine on Christmas Eve and on feasts of
marmalade the dead.
597
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VWXYZAB
va
va Vietnam And, used as a linking word in in squat cylinders (up to 5 kg) and similar to
many Vietnamese dish descriptions. See also Saint Paulin. The paste is yellow with a
Vietnamese names of dishes reddish rind.
vaca Portugal, Spain Meat from old cows, vacuum drying A method of drying foods by
vaca vacuum drying
cream
curd cows’ milk cheese made in 6 to 7 kg
Vacherin des Beauges France Soft cows’
Vacherin des Beauges
to 12 kg) soft version of Gruyère cheese with ripened for up to 15 days and the rind is
rubbed with olive oil.
golden yellow paste and holes of varying
Val di Muggio Switzerland A cows’ milk
Val di Muggio
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Västerbottenost
4 seeds per fruit and an excellent flavour, in contact with a vanilla pod in a closed jar.
though slightly acid if immature. The rind is Used for flavouring other dishes.
often greenish especially if grown in tropical vanille France, Netherlands Vanilla
vanille
regions.
Vanille Germany Vanilla
Vanille
per pod
Valencia rice A Spanish rice similar to
Valencia rice natural vanilla, now synthesized chemically
Carolina which swells and becomes tender and used in artificial vanilla flavourings
vann Norway Water
vann
lettuce
valérianelle France Lamb’s lettuce vapeur, (à la) France Steamed. Used
valérianelle vapeur,
chops
vegetable oil used as a butter substitute and varkenvlees Netherlands Pork
varkenvlees
599
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Västergota
starter followed by rennet. The scalded curds are many separate cuts such as neck slices,
are pressed in moulds, salted and ripened riblets, foreshanks, brisket pieces, etc.
for up to 8 months to give a strong-flavoured confined to particular localities
firm paste with small holes. Also called veal Oscar United States A veal cutlet,
veal Oscar
prawns, lobster meat, cooked and shelled veal Parmigiana United States Veal chops
veal Parmigiana
mussels, cooked peas and asparagus, sliced panéed using breadcrumbs mixed with
raw mushrooms and tomatoes dressed with grated Parmesan cheese as the final coating,
a dill-flavoured vinaigrette. Served in baked or fried and served with a tomato
individual dishes garnished with dill weed. sauce
vat A large tub used for large-scale processing
vat
made with an unsweetened yeast-raised food items which might improve with age.
dough filled with a mixture of cottage cheese, vedella Catalonia Veal
vedella
butter, eggs and salt, egg-washed, proved vegan A person who will not eat the meat or
vegan
and baked in a hot oven. Served with sour products derived from any animal or once
cream. living creature including eggs, milk, fish, etc.
vatten Sweden Water
vatten
old. Rearing methods range from calves run from hydrolysed vegetable protein and
with their mothers on grass which gives a vegetable flavourings, possibly mixed with
good-textured, dark pink meat, to those yeast extract. Used as a flavouring agent
which are removed from their mothers at especially by vegetarians and vegans.
birth, crated and fed with an iron-deficient
vegetable gelatine Agar-agar
vegetable gelatine
courgettes or zucchini.
pie with a filling of diced ham, pork and veal,
vegetable oyster Salsify
vegetable oyster
oil, diced veal added to the frying pan vegetables sweated in butter, flour added
followed by tomato concassée, all cooked and cooked out without colour, white stock, a
briskly for 5 minutes then simmered with dry bouquet garni and sliced potatoes added,
white wine until tender simmered and skimmed for 1 hour, bouquet
veal chops Chops cut from the loin of veal
veal chops
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like strands when it is cooked. Also called vendace roe Finland The highly prized roe of
vendace roe
usually prepacked
flesh of once living creatures although some
Vendôme France An unpasteurized cows’
Vendôme
calves’ brains and sliced mushrooms to the lean pork, seasoned, mixed with
sweated in butter with parsley, sprinkled with saltpetre and brown sugar and flavoured with
flour and simmered with seasoned beef nutmeg, ginger, peppercorns, garlic and
stock flavoured with mace until all cooked. juniper berries, packed tightly into ox
Passed through a sieve, reheated and served middles or bungs and air-dried until mature
with croûtons. venison sauce Poivrade sauce made with
venison sauce
Literally ‘velvety’.)
tarragon vinegar, chopped shallots and
velvet apple Mabalo
velvet apple
Only made at certain times of the year. ventaglio Italy Scallop, the shellfish
ventaglio
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verace
raw. Also called smooth venus clam verzelata Italy Grey mullet
verzelata
sturgeon
verde Italy Green vesigha Russia Dried sturgeon marrow
verde vesigha
in Eastern cooking
vetchina Russia Ham
vetchina
soups
made from skimmed cows’ milk, curdled
vermicellini Italy Angel’s hair
vermicellini
flavouring agent
vialone rice Italy A fino-grade rice with long
vialone rice
tyrolienne and finished with a pale meat viande de boeuf blitzée Switzerland Beef
viande de boeuf blitzée
glaze and anchovy essence reduced to a very fine paste or cream using
Véronique France Garnished with white
Véronique
flavoured and coloured with chopped viandes froides France Sliced cold meats
viandes froides
tarragon or chervil, chives and watercress viands A formal term for food and provisions.
viands
(NOTE: Literally ‘green sauce’.) Also called victuals, vittals (NOTE: From Old
vert galant France A jam made from
vert galant
English.)
blueberries, honey and spices from Béarn Vibrio parahaemolyticus An infective type of
(NOTE: Literally ‘ladies’s man’, after the food poisoning bacteria found in shellfish
French king Henri IV.) and seafood generally. The incubation period
vert-pré, au France Garnished with water
vert-pré, au
(NOTE: Literally ‘like a green meadow’.) carrots, or with a sauce containing the red of
verveine France Lemon verbena
verveine
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villageoise, sauce
little sugar and seasoning until all the liquid spinach, celery and potatoes. Also used of
has evaporated and the carrots are tender escalopes garnished with a lemon slice plus
and glazed some of anchovy fillets, chopped hard-boiled
Vichyssoise A cold version of the homely
Vichyssoise
egg white and yolk, chopped capers or
French leek and potato soup, potage bonne chopped parsley arranged in a pleasing
femme, which has been finished with cream pattern.
(NOTE: Invented by Louis Diat, chef at the viennoiserie France The generic name for
viennoiserie
New York Ritz Carlton, in a fit of nostalgia for French pastries, croissants, pain au
his Vichy boyhood.) chocolate, Danish pastries, brioche, pain au
Vichy water A natural mineral water bottled in
Vichy water
raisins, etc.
Vichy, France vierge, beurre France Softened butter
vierge, beurre
Vicia faba Botanical name Broad bean or whipped with seasoning and lemon juice,
horse bean used to dress boiled vegetables
vickning Sweden Food offered to guests just Vietnamese mint A herb of the genus
vickning Vietnamese mint
before they are about to leave, e.g. Jansson’s Polygonum with long slender deep green
temptation. Sometimes called nattmat, night leaves and with an intense flavour of basil
food, but this refers more to solitary midnight and mint. Used to flavour fish and noodle
snacks. dishes in Malaysia and salads in Vietnam.
Victoria, à la France In the Victoria style, i.e. (NOTE: So called because of its introduction
Victoria, à la
Victoria plum England A large oval red from one of two names left over from the
Victoria plum
skinned dessert plum with sweet juicy flesh. French occupation, Vietnamese dishes
Often eaten raw but may be cooked. rarely have names in the Western style such
victoria sandwich A victoria sponge mixture
victoria sandwich
as cottage pie, boeuf bourguignonne and the
baked in two shallow cake tins, turned out, like. Rather they list the ingredients and the
cooled, trimmed and sandwiched together cooking methods using the linking words voi
with a filling of whipped cream and/or jam (with) and va (and). For example (thit ga)
and the tops dusted with icing sugar (tron) voi (buoi) is (sliced chicken) (mixed)
victoria sponge mixture Equal parts by
victoria sponge mixture
with (grapefruit), and (rau thom) va (xa) is
weight of flour, butter, caster sugar, and eggs (mint) and lemon grass.
Vietnamese peanut sauce Roasted peanuts,
Vietnamese peanut sauce
USA.
vider France 1. To empty 2. To draw poultry,
vider
artichokes, mint, seasoning, shelled broad
to disembowel or eviscerate beans and peas added progressively to
Vienna bread See Vienna loaf
Vienna bread
heated olive oil and cooked until soft and all
Vienna coffee A particular blend of coffee
Vienna coffee
liquid disappeared
beans favoured in Vienna Vigna sesquipedalis Botanical name Long
bean
Vienna loaf A short oval-shaped white bread
Vienna loaf
bread
Vienna sausage 1. A small Frankfurter 2.
Vienna sausage
yoghurt
viinimarjakiisseli Finland Redcurrant sauce
viinimarjakiisseli
i.e. used of roasts garnished with noodles, stock, mushroom essence, velouté sauce
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Villalón
and soubise sauce, reduced, strained and marinade’) introduced to the Portuguese
thickened with egg yolks and cream and colony of Goa. Other authorities derive the
finished with butter. Used for white meat. name from ‘vinegar’ and aloo (the Indian
Villalón Spain An even-textured, soft, mild
Villalón
word for ‘potato’). See also pork vindaloo
and rindless ewes’ milk cheese from vindaloo paste A spice paste used to make
vindaloo paste
Valladolid. The paste is made from scalded vindaloo consisting of dried red chillies,
curds and has lots of small holes. It is coriander, cumin and fenugreek seeds and
moulded in the shape of a long cylinder with peppercorns, all dry-roasted then processed
rounded ends and an oval cross section. with turmeric, salt, vinegar, tamarind, garlic,
Also called pata de mulo fresh ginger root and plenty of raw onion
Villeroi, sauce France Sauce Allemande vindrue Norway Grape
Villeroi, sauce vindrue
mixed with ham fumet and truffle essence, vindruvor Sweden Grapes
vindruvor
reduced until very thick. Used for coating vine fruits See dried vine fruits
vine fruits
deep-fried.
acid made by biological oxidation of alcoholic
Villeroi Soubise, sauce France Villeroi
Villeroi Soubise, sauce
ravigote, sauce
vinbär Sweden Currant
vinbär
flavouring vinegars are basil, bay, chervil, dill,
vin blanc, au France With white wine
vin blanc, au fennel, lemon balm, marjoram, mint,
rosemary, savory, tarragon and thyme
vin blanc, fish As for fish Bercy, but sauce
vin blanc, fish
truffle shavings. Also called pincisgrassi vegetables lightly browned in butter, red wine
(NOTE: Named after the Austrian Prince added and reduced by half, crushed garlic
Windischgratz.) and espagnole sauce added, simmered,
vindaloo South Asia A particularly hot Indian
vindaloo
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vitamin B1
vinsuppe Norway Wine soup syrup is more viscous than cream, which in
vinsuppe
fried
which looks like a very small pansy and vispgrädde
as cake or dessert decoration. The petals of vispi puuro Finland The juice from summer
the sweet violet, V. odorata, are used for their berries cooked with sugar and semolina to a
flavour by steeping them in vinegar. See also paste then whipped off the heat until light
sweet violet 2. England, France A and frothy. Served cold with milk and sugar.
Mediterranean sea creature, Microcosmus (NOTE: Literally ‘whipped porridge’.)
vit
by some who like the sour iodine taste. An vitamin A naturally occurring substance
acquired taste. required by the human body for optimum
health usually in small milligram quantities
violet apricot Plumcot
violet apricot
only suitable for pies, palmiers, etc. vitamin B1 A water-soluble vitamin which
must be taken daily. It maintains normal
Viroflay, à la France In the style of Viroflay,
Viroflay, à la
determines its flow properties: the higher the led to the discovery of vitamins. Also called
viscosity the less well it flows. Thus, golden aneurin, thiamine
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vitamin B2
(riboflavin), essential for metabolic particularly ox kidney and liver and oily fish.
processes and for cell maintenance and Vegetarians and vegans should take
repair. It is stored in the liver, kidneys and supplements which are produced by a
heart muscles. It is widely distributed in all fermentation process. Lack of vitamin B12
leafy vegetables, in eggs, milk and the flesh which may be due to its absence in the diet
of warm blooded animals. Lack of vitamin B2 or poor absorption in the gut can cause a
causes soreness of the lips, mouth, tongue form of anaemia (Addison’s pernicious
and eyelids. It has no known toxicity. anaemia). It is normally prescribed together
vitamin B3 A water-soluble vitamin which
vitamin B3
with folic acid.
vitamin Bc See folic acid
vitamin Bc
the vitamin in a non-absorbable form and it acid) which is synthesized in the bodies of
is for this reason that it is treated with lime most animals except humans, primates and
which makes the vitamin available as well as guinea pigs who have to obtain it from
improving the taste. Lack of the vitamin vegetables and fruit. It is essential for good
causes pellagra summarized as diarrhoea, health, wound repair, the effectiveness of the
dermatitis and dementia. It can also cause immune system and is thought by some to
severe lesions when the skin is exposed to play a role in the prevention of cancer.
light. Vitamin C deficiency results in scurvy, a
vitamin B5 A water-soluble vitamin
vitamin B5
mouth, peripheral neuritis and, in infants, found in small quantities in soya beans,
convulsions. It is not recommended that other seeds, butter, margarine (fortified),
supplements exceed 300 mg per day. vegetables, whole grains, eggs and liver. It
vitamin B12 A cobalt-containing water-
vitamin B12
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volume measure
and though it has no known toxicity it may pleasant taste and is covered with a hard
affect some medical conditions and smooth brown rind.
supplements should only be taken on viveiro de mariscos Portugal A shellfish stew
viveiro de mariscos
otherwise normal humans have not been bouillon or consommé, often with cayenne
reported. pepper, served in a cup
vitamin F An obsolete term for essential fatty
vitamin F
acids
vlees Netherlands Meat
vlees
than beef
smörgåsbord
vitello tonnato Italy Cold roast veal coated
vitello tonnato
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vongola
Volvariella volvacea Botanical name Straw Vorspeisen Germany Hors d’oeuvres, first
Vorspeisen
vongola grigia
voorjaarssla
and salt herring cooked with onions and cheese from Devon
garlic vurty Czech Republic A short fat sausage
vurty
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WXYZABC
Wachholder
and protrusions so that the waffle when Walewska, à la France In the style of
Walewska, à la
than the Chinese and with straighter sides with a firm, fine textured flesh found in the
great lakes of North America
wakame Japan A type of curly leaved brown
wakame
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wallies
wallies United Kingdom Pickled cucumbers leaves are like spinach but firmer and they
wallies
cows’ milk cheese suitable for slicing or Warszawski Poland A ewes’ milk cheese
Warszawski
dishes. The unripe nuts and shells are often japonica, which only grows in Japan. The
pickled in vinegar or preserved in syrup. Also skinned, pale green root has a fierce flavour
called hickory nut, butternut rather like horseradish. It is grated and
walnut oil A fine nutty-flavoured oil extracted
walnut oil
wappato Arrowhead
wappato
as a vegetable
wara einab Middle East Salted vine leaves
wara einab
separated from the whey then steeped in
wrapped around a mixture of cooked rice, cold water one or more times. This lowers the
pine nuts and raisins and served cold as an acid content of the curds and gives a coarser
appetizer. Also called waraq ainab cheese.
washed-rind cheese A surface-ripened
washed-rind cheese
octopus, Octopus macropus, up to 1.2 m washing soda The crystalline hydrated form
washing soda
quality is not as good as the common which most navel varieties have been
octopus. developed. Also called Bahia
warq South Asia Silver leaf used for decoration
warq
in a cream sauce
leaves of pastry made from a gluey dough. Washington clam Giant west coast clam
Washington clam
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waterzooi
wat A traditional Ethiopian stew spiced with water concentrations The highest water
wat water concentrations
water content (from the point of view of a Rorippa nasturtium-aquaticum, also called
microorganism) of a food, not necessarily Nasturtium officinale, with a round, sharply
related to the actual water content (% by flavoured green leaf, generally grown in
weight). It is defined as the ratio of the slightly alkaline running water. Used
pressure exerted by water vapour in principally as a garnish for roasts and grills,
equilibrium with the food to the pressure in salads and in soups. It was introduced to
exerted by water vapour in equilibrium with Asia by the British and is used in salads in
pure water at the same temperature as the Southeast Asia, as a garnish in Japan and is
food. (Both increase with temperature but boiled in soup in China. (NOTE: Watercress is
the ratio remains roughly constant.) A food called winter rocket in the US)
containing no water has a water activity of waterfisch Netherlands 1. Freshwater fish 2.
waterfisch
zero and pure water has a value of 1.0. Fish sauce made from vegetables and Seville
Freezing reduces water activity by turning orange, cooked in fish stock, seasoned,
liquid water into ice. flavoured with mustard and strained
water apple A type of rose apple, Eugenia
water apple
aqua, which is smaller, juicier and a deeper syrup, frozen with continuous stirring to
pink colour. It may be eaten as a fruit or the make a frozen dessert similar to sorbet
juice extracted. Also called watery rose apple water icing See glacé icing
water icing
of flour, salt and water only, similar to a Talinum triangulare, grown throughout the
cream cracker and usually eaten with tropics, similar to purslane. Also called
cheese bologi
water-blommetjie bredie
Cape province stew made with waterlily waterless cooking United States A style of
waterless cooking
used for food since neolithic times and is still an annual warm climate trailing plant,
grown and eaten in China, Korea and Japan. Citrullus lanatus, and C. vulgaris with a thick
It has a semi-sweet potato-like flesh and dark green, possibly yellow striped, skin
must be boiled for an hour to destroy enclosing a watery crisp, pink/red and
parasites. It is used in various dishes and slightly sweet flesh with embedded black
preserved in honey or syrup. Unfortunately it seeds. Eaten raw as a thirst quencher. The
is often misnamed water chestnut and a flour seeds which are oily and nutritious can be
made from it is called water chestnut starch. eaten as a snack food.
water chestnut
water chestnut The bulbous corm of the water souchet United States The North
water souchet
Chinese cooking. Also called Chinese water waterzooi Belgium 1. A local Brussels dish of
waterzooi
chestnut. See also caltrops, water caltrop boiled chicken in a stock and white-wine-
water chestnut starch A grey starch made
water chestnut starch
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wattleseed
wattleseed Australia The seeds of various Wedmore England A semi-hard cheese from
wattleseed Wedmore
Acacia species. The green pods can be Somerset made with unpasteurized cows’
eaten as a vegetable but generally the seeds milk and with a band of chopped chives
are dried and ground and taste like a mixture running through the centre
of chocolate, hazelnut and coffee. It may be weever fish Various edible seawater fish of
weever fish
used as a beverage or a flavouring. Not all the genus Trachinus with upward-looking
species are edible. An extract is also eyes and very sharp spines on the back and
available. gill covers
waved whelk See whelk
waved whelk
wax bean A type of French bean with yellow wei China Braising food in its own juice. See
wax bean wei
type vegetable, Benincasa hispida, from various fresh tasting soft cows’ milk cheeses
China with a thin hard waxy green skin, with high water content, close-textured
resembling a water melon in appearance. pastes and white bloom covered rinds
The flesh is cooked by steaming, braising or weight measure The most accurate method
weight measure
simmering. Cubes of the flesh are slit, stuffed of measuring ingredients using the
and steamed as dim sum. The flesh and skin gravitational force exerted on the material to
may also be candied or pickled. The skin deflect a calibrated spring or by balancing
lends itself to the carving of elaborate the weight of the ingredient against a known
patterns. See also petha, dong gwa jong. Also weight using a lever. Weights are measured
called winter gourd, white gourd, winter in grams (g) and kilograms (kg) and tonnes
melon, Chinese vegetable marrow, ash gourd (1000 kg) in the metric system used in most
wax palm Carnauba countries and in ounces (oz) and pounds (lb)
wax palm
measure
family of fish, Cynoscium regalis, very similar
Weihnachtsbäckerei Austria, Germany
Weihnachtsbäckerei
after a marriage ceremony which has taken with bacon fat, then simmered in reduced
place in the morning, much more elaborate white wine for 10 minutes, seedless green
than a breakfast grapes or peeled apple pieces added and
wedding cake A celebratory cake served at a
wedding cake
elaborately sculpted. In France it is a conical Zabaglione sauce often served with vanilla-
heap of profiteroles, held together with flavoured blancmange
caramel.
Weintrauben Germany Grapes
Weintrauben
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Wensleydale cheese
kg. The surface is covered in moulds which and 1 cm in diameter, which grows in
ripen the cheese from the outside. Also clumps like chives with thickened leaves
called Bierkäse, Weisslacher Bierkäse below ground level. Either the leaves or parts
Weissrüben Germany Turnips
Weissrüben
of the clump are used, especially as a winter
Weisswurst Germany A mild-flavoured white
Weisswurst
vegetable. Also called ciboule, European
sausage made from pork and veal with Welsh onion (NOTE: The Welsh onion is not
flavourings, similar to Münchener from Wales: the name probably derived from
Weisswurst. Usually heated in water then the German welsch meaning ‘foreign’.)
Welsh pancake Wales Pancakes but made
Welsh pancake
tatws
containing currants, cooked by shallow Welsh pudding Wales Butter, sugar, egg white
Welsh pudding
carrots are sweated in butter in a large pan. the mixture poured into a pie tin lined with
Flour is added and cooked to a brown roux puff pastry then baked at 180°C until
and one of two boiling fowl and a shredded cooked, about 1 hour. Also called pwdin
cabbage are placed on top. Chopped leeks, cymreig
herbs, dripping or butter, stock and Welsh punchnep Wales Equal quantities of
Welsh punchnep
seasoning are added and all simmered for 2 potatoes and turnips cooked and mashed
to 3 hours. Serve with the chickens on a bed separately with butter then combined and
of cabbage, garnished with the other seasoned, placed in a dish, several
vegetables and with the thickened cooking depression made in the surface and covered
liquor poured over. with cream before serving
Welsh curd cakes Wales An open pie lined Welsh rabbit See Welsh rarebit
Welsh curd cakes Welsh rabbit
with shortcrust pastry and filled with a Welsh rarebit United Kingdom A piece of
Welsh rarebit
mixture of curds or cottage cheese, butter, buttered toast covered with a thick cheese
egg yolks, sugar, cake crumbs and currants sauce made from a white roux, milk, possibly
(8:4:3:1:1:1) plus lemon zest, brandy and a ale, French mustard, Worcestershire sauce
pinch of salt combined by the creaming and seasoning mixed with an equal weight of
method. Baked at 180 to 200°C for about 20 grated Cheddar until smooth, and the whole
minutes. browned under the grill. The sauce may be
Welsh faggot Wales As faggot but using
Welsh faggot
scone mixture but often with dried vine fruits milk cheese from Yorkshire, made from milk
added, sometimes brought together with inoculated with a small amount of fermenting
buttermilk. Also called teisen gri whey but not allowed to become acid. The
Welsh onion A very hardy perennial, Allium curd is uncooked and cast in 3 to 4 kg discs.
Welsh onion
fistulosum, with hollow leaves to 45 cm tall The white paste matures rapidly in 3 to 4
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wentelteefjes
not be yellow or sour. A blue-veined version boneless ham made from pigs fed on acorns.
is produced which is matured for 4 to 6 They are well rested before slaughter and
months and is similar to Stilton. completely desanguinated by massaging the
wentelteefjes Netherlands French toast, pain meat. The pork is dry-salted for 2 weeks,
wentelteefjes
(seawater)
deep-bodied table fish, Glaucosoma
western sandwich United States A
western sandwich
Puréed kidney beans let down with white with lemon, turmeric, garlic and ginger
stock and garnished with blanched julienne served with boiled rice
of celeriac, carrots, leeks and potatoes and
wether A castrated male sheep. The flesh is
wether
young ewe.
potatoes, mixed with mashed cooking apples wether gammon Leg of mutton
wether gammon
Germany England)
Westphalia ham
whale Animal of the largest mammal order
whale
it has a very acid light greenish yellow flesh used after deodorization for margarine and
with many seeds. Used to make lime juice. soap manufacture
Also called Mexican lime, key lime, Galego wheat The seed of a plant, Triticum aestivum,
wheat
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whipped cream
another food staple. It contains roughly 85% with a grey/brown snail-like shell. They are
endosperm, 13% bran and 2% wheat germ. usually boiled at the place of landing and
Also called corn checked for toxicity. They may be sold
wheat classification Wheats are classified
wheat classification
shelled or unshelled and are poached,
either as hard vitreous, hard mealy, soft baked or grilled. They are rather tasteless
vitreous or soft mealy. See also vitreous and therefore often served with vinegar. Also
endosperm, soft wheat, hard wheat called waved whelk
whetstone cakes United Kingdom Hard
whetstone cakes
around 2%. It is the protein type and not the round cakes made with flour, sugar and egg
percentage composition which is the whites and flavoured with caraway seed.
underlying cause of hardness in wheat. Baked in a cool oven until hard.
wheat duck United States A type of wild duck whey The translucent liquid which is formed
wheat duck whey
breakfast cereal
wheat germ The embryo of the wheat grain
wheat germ
in whey after the curds have been separated
which is removed from white flour. It in cheese making
whey of butter Buttermilk
whey of butter
grinding of wheat into flour determined either whipped egg white is added, often
by standard milling tests (time to grind to a containing gelatine and with a light texture
whip, to To beat one or a mixture of
whip, to
kneaded to a silky soft dough. Small 35 and 40% butterfat which is whipped to
chestnut-sized pieces can be rolled out or incorporate air and to begin linking up the fat
pressed out with the fingers or back of a globules to make it a semi-solid. If whipping
knife. is carried on for too long the fat will become
whelk A large (up to 4 cm across) carnivorous
whelk
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whipping cream
whipping cream United Kingdom Cream cocoa butter and white sugar
white cinnamon The inner bark of wild
white cinnamon
whisk, to To whip
coconut milk
whisking method for cakes A method of
whisking method for cakes
white asparagus
white asparagus Asparagus shoots cut below and wheat germ have been removed leaving
ground level when the tips protrude at most between 72 and 74% of the original
5 cm into the light dehusked grain. Sometimes bleached
white aubergine
white aubergine A very light green aubergine chemically to enhance the white colour.
white fungus A white to golden-coloured
white fungus
whitebait Young sprats, herring and possibly crinkly and rather tasteless fungus, Tremella
other fish under 5 cm long, generally deep- fuciformis, similar to cloud ear fungus and
fried whole à l’anglaise and seasoned with resembling a ball of sponge, normally
salt and cayenne pepper. See also anglaise, available in dried form. Also called snow
fish à l’, sand eel fungus, silver fungus, tremella
white gourd Wax gourd
white gourd
white beef stock
white bread Bread made from a white flour cold. (NOTE: The name comes from the
dough village of White Ladies Aston where there
white butter fish
used to be a Cistercian convent whose nuns
white butter fish Pomfret
wore white habits)
white butter sauce See beurre blanc
white butter sauce
white cabbage
white cabbage A spherical cabbage rice with the bran and outer coating removed
consisting of a tightly-packed ball of rather giving separate fluffy grains when cooked.
thick white leaves with a few green leaves Requires about 15 minutes boiling to cook.
surrounding it. Used for making coleslaw white meat Term used for the breast flesh of
white meat
and sauerkraut and in the UK for institutional poultry to distinguish it from the dark meat of
boiled cabbage. the legs. Also used of pork and veal.
white cake United States A cake made with
white cake
all white ingredients, i.e. with no egg yolk or Artemesia lactiflora, whose aromatic green
coloured fats, etc. leaves are used in stuffings for roast goose
white chicken stock
white chicken stock As for white beef stock white mustard The pale yellow or fawn,
white mustard
but substituting chicken bones and pungent seed of an annual plant Brassica
carcasses for the defatted beef bones. Also hirta or Sinapsis alba native to Southern
called fond blanc de volaille Europe. This mild form of mustard is
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whortleberry
combined with brown mustard, a more white Stilton A semi-hard, crumbly, slightly
white Stilton
aromatic variety, in various proportions to acid, whitish cheese which is young Stilton
give the variety of mustard-based before the veining has started. It is matured
condiments available. for about 4 weeks, has little crust and does
white mutton stock As white beef stock but
white mutton stock
usually served raw. white tuna fish A variety of tuna with very pale
white onion soup Basic soup with onions.
white onion soup
flesh
white turmeric See zedoary
white turmeric
a vine, Piper nigrum, sold either as whole substituting veal bones for beef bones. Also
berries or ground to a fine fawn powder. called fond blanc de veau
Used in white sauces where the dark specks white vegetable stock Chopped aromatic
white vegetable stock
from the husks of black peppercorns would vegetables simmered in water for 1 hour and
detract from the appearance. See also strained. Proportions 1 vegetables, 4 water.
peppercorn
white vinegar A colourless transparent
white vinegar
shading to yellow, edible skin and soft flesh Whitstable oyster England A fine native
white sauce See béchamel, sauce
white sauce
oyster
white sesame seeds The white variety of wholegrain wheat Dehusked wheat grains
white sesame seeds wholegrain wheat
blanquette
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wiankowa
wiankowa Poland A hard sausage made from than ordinary pig. Generally killed at 14 to 18
wiankowa
lean pork and pork fat, formed into the shape months.
of a horseshoe. Also called wiejska wildbraad Netherlands Game
wildbraad
which is normally plucked, drawn and graveolens, whose ground brown seeds are a
trussed and roasted at 220°C for 20 to 25 constituent of celery salt. The chopped
minutes, garnished with watercress and leaves may be used in salads, as a garnish or
lemon and served with an orange salad and as an aromatic flavouring. Also called
a jus lié flavoured with redcurrant jelly or port smallage
wine. The shooting season is the 1st of wild duck See mallard
wild duck
September to the 31st of January. Hanging wilde eend Netherlands Wild duck
wilde eend
duck, etc.
panéed chicken meat possibly beaten out to wild goose Either pinkfoot or greylag.
wild goose
wienerlängd Sweden A cake made from a citrus, Eremocitrus glauca, are about 1 cm in
wienerlängd
rolled out sheet of Danish pastry 40 by 15 diameter and have a thin porous skin. They
cm. Crème pâtissière laid lengthways along are bitter and very acidic and are used in the
the centre, the 2 sides folded in over part of same way as limes. Ten wild limes are the
the filling and pressed down, proved 40 equivalent of one ordinary lime. Other similar
minutes, baked at 230°C for 20 minutes, limes are the finger lime, the round lime and
cooled, iced and cut across into individual the Russell river lime, some of which are
pastries. larger.
wild marjoram Oregano
wild marjoram
sausage similar in shape to the Frankfurter plant, Zizania aquatica, which is grown in
made from veal or beef and pork lightly China, Japan and the USA. It is not a rice in
cured in sugar, salt and saltpetre, chopped spite of its name. It is now cultivated as well
separately, the pork finer than the veal or as being gathered in the wild. Cooked like
beef, mixed, seasoned, flavoured with rice, but requires about 45 minutes boiling.
coriander, garlic and grated shallots, filled Also called Indian rice, tuscarora rice
into narrow sheep casings, lightly smoked, wild rice shoot The young shoots of the wild
wild rice shoot
boiled until they rise to the surface, then air- rice plant, Zizania aquatica, used as a
dried. Also called wienie, Würstel vegetable. They are up to 25 cm long and
wienie United States Wienerwurst
wienie
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winter cress
very fine flavour. Also called wood strawberry concentrate the flavour, as a cooking liquor
(NOTE: The cultivated strawberry was bred and as a constituent of a marinade. 2.
from imports, F. virginiana and F. chiloensis, Alcoholic drink made from various sources:
in the 16th and 18th centuries.) palm wine, rice wine, barley wine, elderberry
wild thyme Australia This low-growing herb,
wild thyme
wine, etc.
Ocimum tenuiflorum, is a member of the wine ball A mixed culture of yeasts and fungi
wine ball
basil family and has the same leaf structure formed into small balls used for making
and flavour as thyme but more intense and Chinese alcoholic beverages and fermented
with hints of tarragon and rosemary. It is red rice. Also called wine cube
used sparingly in the same way as thyme. wineberry The sweet and juicy fruit of a
wineberry
ripe fruit and will cause fermentation. Often a as blackberries or raspberries. Also called
mixture of yeasts and bacteria especially in Japanese wineberry
hot countries. wine cube See wine ball
wine cube
Wiltshire cure England The principal method wine vinegar Wine in which the alcohol has
Wiltshire cure wine vinegar
of curing bacon in which the curing solution been biologically oxidized to acetic acid. The
is injected under pressure into a whole side normal concentration is 3 to 4 percent of
of pork through multiple hollow needles. The acetic acid.
sides are then steeped in brine for 2 to 3 wing The feathered front limbs of a bird used
wing
days and matured in a cold room for 7 days. for flying or fast ground running. Usually only
At this stage it is known as green bacon. The the bone nearest the body is used, the
sides may then be cold-smoked to give remainder going into the stockpot. If very
smoked bacon. meaty the two bones may be used and are
Wiltshire sausage England A sausage made often marinated and grilled.
Wiltshire sausage
from freshly killed lean pork, fat pork and winged bean Asparagus pea
winged bean
with mace, ginger and sage, packed into hog winged yam Asiatic yam
winged yam
windberry Bilberry
windberry
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winter flounder
bitter leaves which may be used in salads. and dry-roasted seeds are eaten as a snack
Can be cultivated throughout the winter food.
under protection. Also called yellow rocket winter wheat Wheat planted in the autumn.
winter wheat
A flatfish,
Pseudopleuronectes americanus, similar to recommences in spring. Harvested slightly
a large plaice. It is found off the eastern coast earlier than spring wheat.
of Canada and northern USA and moves wishbone A thin V-shaped bone found in
wishbone
towards the coast in winter. It weighs about 2 birds which connects the centre of the breast
to 3 kg and averages 45 cm long. The upper bone to the wing joints, equivalent to the
skin is reddish brown. Cook as plaice. Also collar bone of humans. It should always be
called common flounder, George’s bank removed from chickens and turkeys to aid
flounder carving and jointing.
witchetty grub Australia The large white larva
witchetty grub
checkerberry
Glyptocephalus cynoglossus, from north
Winterkohl Germany Kale
Winterkohl
also used confusingly for the wax gourd) witlof Netherlands Belgian chicory
witlof
plant, Montia perfoliata, with mild-flavoured, wittegoud Netherlands The thick white
wittegoud
heart-shaped leaves and small flowering asparagus much liked by the Dutch and in
shoots, all of which are cut continuously for season during May and June (NOTE: Literally
use in salads. Also called miner’s lettuce, ‘white gold’.)
claytonia
wittekool Netherlands Cabbage
wittekool
cicely
winter rocket United States Watercress
winter rocket
They are often added to curries in India and which turns a bright red when cooked. It is
used tempura-style in Japan. They may also used as a flavouring and as a tonic in
be pickled or made into chutney. The salted Chinese medicine.
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Worcestershire sauce
thin 8 cm squares of noodle pastry with a wood hedgehog United States A type of wild
wood hedgehog
small amount of a savoury mixture of meat, mushroom with a near white flesh and a
fish or vegetables placed in the centre, the bitter flavour
pastry is then folded into a triangle, sealed wood pigeon The wild pigeon, Columba
wood pigeon
and the two acute angles brought together palumbus recognized by its large feet. Young
and the right angle folded outwards. They ones are barded with bacon and stuffed with
are either deep-fried and served as an shallots before roasting at 200°C for 30 to 40
appetizer, boiled in a soup or poached until minutes; older birds may be casseroled or
they float. stewed. There is no close season (May to
won ton skin See won ton wrapper
won ton skin
Also called won ton skin wood sorrel One of the sorrel family with
wood sorrel
orange. It is eaten raw or mashed with sugar woolly pyrol Caribbean Black gram.
woolly pyrol
and water and made into jellies or sherberts. Sometimes grown as green manure.
Occasionally available in cans. Also called woo lo gwa China Bottle gourd
woo lo gwa
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work, to
salt, anchovies, tamarind, shallots, garlic and Würstchen Germany Small sausages made
Würstchen
spices. It is said to have originated when a from lean pork, veal and pork from the
barrel of vinegar and spices made up for a throat, seasoned, flavoured with allspice and
customer with Indian connections by the cardamom, moistened with wine, filled into
pharmacist’s shop, Lea and Perrins, in the casings, tied in bundles, boiled 3 minutes in
early 19th century was not collected and salted water then dried and grilled
bottled for sale by the pharmacist. Also Wurste Germany Cold cuts of meat
Wurste
sauce
Wienerwurst 3. Italy Frankfurter sausage
work, to 1. To mix or knead dough with a
work, to
(charcuterie)
Africa Wurst von Kalbsgekrüse Germany A
Wurst von Kalbsgekrüse
condiment
frying a meat filling surrounded by mashed Wurzelsellerie Germany Celeriac
Wurzelsellerie
taro. The taro beomes crisp and lacy. Würzfleisch Germany A spicy beef stew
Würzfleisch
dumplings or potatoes
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XYZABCD
xa Vietnam Lemon grass xiao long bao Small steamed buns
xa xiao long bao
xacutti masala South Asia A spice mix from xi dau Vietnam Light soya sauce
xacutti masala xi dau
Kashmiri chillies, coriander, cumin and xie rou dou fu China Fresh crab meat mixed
xie rou dou fu
fenugreek seeds and black peppercorns, all with soya bean paste
dry-roasted and ground
xi gua China Watermelon
xi gua
or all of salt cod, tuna, anchovies or almonds bottom of the pan when rice is cooked in just
Xaviersuppe Germany Consommé garnished the right amount of water
Xaviersuppe
xoxo Choko
xoxo
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YZABCDE
ya China Duck yakimono Japan The term used for foods
ya yakimono
nuts
ya dan China Duck egg
ya dan
mirin, rock sugar and light soya sauce
ya gan China Duck liver
ya gan (12:8:5:5:4), simmered for 15 minutes then
cooled and refrigerated
yahni Turkey Leg of mutton on the bone,
yahni
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ye-khu
yamadon An oil obtained from yellow nutmeg yassa au poulet West Africa Chicken fried
yamadon yassa au poulet
the jicama grown in West Africa yaupon United States Tea made by Native
yaupon
sprinkled with chopped pine nuts and yeanling England A young lamb or kid
yeanling
milk
yan wo China Bird’s nest
yan wo
called migiod
yard long bean See long bean, asparagus
yard long bean
millefolium, with clusters of small flowers reaction products together with vitamins and
and feathery leaves. The slightly bitter and fragments of other cell contents and
peppery young leaves may be chopped and concentrating the solution. It has an intense
used in moderation for salads, to flavour dips flavour and is used by vegetarians and others
and as a garnish. for flavouring savoury dishes, as a vitamin
yasai-ryori Japan A vegetable dish
yasai-ryori
supplement and as a sandwich spread.
yee raa Thailand Cumin
yee raa
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Chinese paste made from fermented soya yellow tomato used for garnishing and
beans. Sold in jars as a flavouring. decoration
yellow pea soup See égyptienne, purée
yellow pea soup
beans let down with brine. Used in Sichuan yellow rice wine See red girl wine
yellow rice wine
and Hunan cuisines and generally in yellow rock See lump sugar 3
yellow rock
Southeast Asia. Also called brown bean yellow rocket Winter cress
yellow rocket
yolks but not egg whites are used the common soya bean of commerce. Used
yellow chilli A smooth waxy-skinned chilli
yellow chilli
have been blanched by growing in the dark yellowtail dab See yellowtail flounder
yellowtail dab
shredded and preserved in honey, yellow wine See red girl wine
yellow wine
sauce.
yelt United States A young sow
yelt
Thunnus albacares, more expensive than period is not known, the duration is 3 plus
days and the symptoms are abdominal pain,
skipjack
fever, headache, malaise, vomiting, nausea
yellow granadilla A type of passion fruit,
yellow granadilla
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yuba
into two rectangles which are sandwiched York cheese England A rich creamy soft
York cheese
with chopped crystallized ginger as the filling cheese made from raw or unpasteurized
and the edges scalloped. The top is brushed cows’ milk. Also called Cambridge cheese
with egg yolk and milk and sprinkled with York ham England A ham cured with dry salt,
York ham
flaked almonds and sugar, then all baked at lightly oak smoked and matured for 3 to 4
170°C for 45 minutes. It may be scored and months prior to being boiled. The meat is
cut. pale with a mild delicate flavour. One of the
yeung choy China Watercress classic hams now made all over the world
yeung choy
obtained from a given recipe or amount of shortcrust pastry tart filled with a mixture of
food curd (or sieved cottage) cheese, butter,
yiner China White fungus
yiner
cake
yira Thailand Cumin or fennel
yira
is stopped by cooling to below 5°C after 4 to orange zest cooked gently in port, reserved,
6 hours when the liquid will have developed the port thickened with equal parts of
a lactic acid flavour and will be more or less espagnole sauce and redcurrant jelly
thick, possibly even a gel. Different cultures flavoured with cinnamon and cayenne
of the microorganisms and the different pepper, reduced, strained and finished with
milks lead to country-specific textures and orange juice and the julienne of orange zest.
flavours. The raw natural yoghurt so obtained Served with braised duck or ham.
may be further pasteurized, sweetened, Yorkshire spice bread A heavily spiced fruit
Yorkshire spice bread
flavoured, thickened with gums or starches, loaf raised with yeast or baking powder
have fruit added or be treated in a variety of yosenabe Japan Poached chicken breast
yosenabe
other ways to satisfy Western tastes. Also meat and shellfish served in dashi
called natural yoghurt, plain yoghurt, yahourt,
you ga li China Curry-flavoured oil
you ga li
mixed with ground coriander seeds, dried dewberry from the south of the USA. Use as
mint and seasoning with possibly olive oil blackberry.
and lemon juice
you yu China Squid or cuttlefish
you yu
fresh salmon marinated for an hour in a eaten in Bolivia after freezing. Also called añu
mixture of sake, soya sauce with chopped Ysop Germany Hyssop
Ysop
ginger root, garlic, spring onions, sugar and yu China 1. Fish 2. Pummelo
yu
salt and served with decorative garnishes yuba Japan 1. The skin that forms on bean
yuba
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yuca
stalks may be cooked like asparagus and yule log Chocolate log
yule log
fruits may be roasted. Also called Spanish yu lu China A fermented fish sauce
yu lu
bayonet, Spanish dagger, Adam’s needle, bear yum Thailand See yam 2
yum
Yucca gloriosa Botanical name See yucca 2 served with tea during the late morning
yu chee China Shark’s fin
yu chee
sliced ginger root and a little water, more yu xian rou si China Shredded spiced pork
yu xian rou si
soya sauce and sugar added and all yuzu Japan A small yellow-coloured citrus
yuzu
evaporated to dryness. Served with minced fruit, Citrus junos, grown mainly for its rind
spring onions. which is used as a garnish and flavouring for
yude-tamago Japan Hard-boiled eggs
yude-tamago
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ZABCDEF
zabade
and whipped eggs as a savoury sauce zamia A type of palm tree from the pith of
zamia
not pulverized, with ground cumin, zarda South Asia A sweet rice dessert
zarda
seasoning, cinnamon powder, dried zarda palau Central Asia An elaborate Afghan
zarda palau
marjoram and sumac powder. Served with a dish of boiled rice soaked in a heavy sugar
separate dish of olive oil into which bread is syrup which is flavoured with strips of orange
dipped prior to its being dipped into the peel. Half the rice covers the base of an
zahtar. Also called dukkah ovenproof dish and the remainder surrounds
zakuski, zakouski France, Russia 1. Hors
zakuski
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zaru
minutes. Finally the dish is decorated with zeera South Asia Cumin
zeera
chilli pepper
seafood dish (NOTE: Literally ‘an operetta of zephyr 1. England, France A very light
zephyr
or grated, deseeded cucumber. See also moderate oven, cooled and demoulded 2.
tsatsiki United States A light delicate cornmeal puff
zatzizi Southwest Asia A Georgian dish of
zatzizi
served instead of bread rolls with a meal
zeppole Italy 1. Doughnut 2. Fritter