module 13 - reading material (menu glossary2)

8/11/2019 MODULE 13 - Reading Material (Menu Glossary2)

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Your Guide toEmirates Cuisine

Service Training

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Cooking provides us not only with sustenance. A meal can be a socialevent; it is often a conversation piece in its own right; and it is perhapsthe most fascinating meeting of art and science. The artistic and scientificvalue of cooking was a subject worthy of Socrates attention and has beendebated by countless great thinkers since, as we have learned more aboutthe nature of our foods, how they are transformed by cooking and whenand why our culinary habits have changed.

Most of us enjoy our food. A little knowledge of where it comes from,how it is prepared and how it is presented to us enhances that enjoyment.So, while this booklet cannot cover the subject exhaustively, it will giveyou plenty of fundamental information you can share with our Emiratescustomers, when appropriate, so that everyone gets more out of mealtimes.

Understanding the food you serve will also give you extra confidence.You'll be comfortable answering questions about every aspect of a meal,from its name to its ingredients and its origins.

To make it easy to absorb this information, we've divided it into numeroussections in a logical order. Each section presents a single element ofthe culinary experience: an introduction gives you a broad view of thesubject and some anecdotal history where possible; and the bulk ofthe section offers detailed examples.

The pronunciation guide at the star t of this booklet will help you with

uncommon phrases throughout all sections.

We hope you learn and enjoy using this informative product guide toenhance your service delivery skills to our customers!

Service Training

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Pronunciation GuideBack to Contents Back to Contents


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Unusual terms featured in this culinary glossary are accompaniedby pronunciations enclosed in brackets [-].

Basic sounds used for this glossary are:a as in pan

ah as in rather

air as in bare

ay as in mate

ch as in church

ee as in meat

eh as in get

g as in go

i as in rice

ih as in tip

j as in jazz

k as in kite

Pronunciation Guide



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Cooking Methods

o as in rod

oh as in coat

oo as in mood

ow as in how

sh as in shirt

th as in thick

uh as in up

ur as in pert

zh as in seizure

Pronunciation Guide

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We can define cooking generally as the transfer of energy froma heat source into food. But the definition hardly does justiceto the array of flavours, textures and colours we can produce

by combining foods, various methods of cooking and amyriad of equipment and utensils from around the world.

This section introduces us to the key methods and equipmentused to prepare dishes that might appear on Emirates menus.

La King[alla king]Served in a velout with green pepper.

Air-Dried MeatsAir-drying is a preservation method from the days before refrigeration where meat is

cooked dry in an oven until the moisture disappears.

Alla Primavera[pree-muh-vehr-uh] This Italian phrase means spring style and refers to the use o f fresh vegetables

(raw or blanched), as a garnish to various dishes. One of the most popular dishes

prepared in this manner is pasta primavera pasta tossed or topped with diced or julienne vegetables.

Amandine[ah-mahn-deen]Dishes garnished with toasted almonds, e.g. broccoli

amandine.

Arabic StyleWith tomato, coriander and baharat spices.

Barbecue [bahr-buh-kyoo]Method of slow grilling meats using indirect heat

or smoke, typically from charcoal.

Blanch [blahnch]Cooking method by which food is briefly plunged into boiling water and then

immediately into cold water to stop the cooking process. Often used before freezingvegetables.

Braise [brayz]Cooking method for meat, fish or

vegetables, where the food is slowly

cooked in hot fat and liquid in acovered dish.

Brochette [broh-sheht]French for skewer. Cubes of meat or

fish and vegetables threaded onto a

skewer and then grilled or barbecued.

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Broil [br-oil]A method of cooking by intense, direct heat.

Brunoise [broo-nwahz]Small, diced vegetables used as a garnish.

Cajun [kay-jun]A style of cooking associated with the South America, especially Louisiana. Dishes are

typically coated with spices, onions and green pepper.

Caramelise[kar-uh-muh-lize] To heat sugar until it liquifies and becomes a clear syrup ranging in colour from golden to

dark brown.

Chargrill [ch-ah-r-gr-ill] To grill food over charcoal.

Concass[con-cah-say] The French term for chopping or pounding a

substance; either coarsely or finely. The term may

be applied to vegetables, herbs, meat, poultry,game and fish bones.

Cornets [kor-nay/kor-neht]French for horn, meaning horn-shaped or cone-shaped.

Coulis[coo-lee]a. A liquid pure of cooked and seasoned vegetables or shellfish used to enhance

the flavour of a sauce, as an ingredient in soups, or as a sauce in itself.b. Fruit coulis are sauces of cooked or raw fruits and served as an accompaniment

to hot or cold desserts.

Crole [kree-ohl]A cooking style from Louisiana, USA. Usually

flavoured and garnished with tomatoes andpeppers.

Croquette [kroh-keht]Minced meat or vegetables combined with

a thick, white sauce and seasonings, then

dipped in beaten egg and breadcrumbsand deep-fried until crisp and brown.

Cooking Methods

Cure [k-ye-oh-r]A method of preserving and flavouring food (such as meat, cheese or fish), by treatingit with salt and leaving it to hang for a period of time, or by exposing it to smoke.

Cutlet [k-uht-let]a. Thin, tender cut of meat taken from the leg or rib section.

b. Finely chopped meat, fish, poultry or vegetables that is bound with a sauce or

egg mixture and formed into a cutlet shape. It is often dipped into beaten egg andbreadcrumbs before being fried.

Dauphinoise[doh-fee-noo-ahs]French method for cooking thinly sliced potatoes in a gratin dish with cream, cheese

and garlic.

Devilled[deh-vihld]Hotly-spiced, usually with hot mustard, black pepper or chilli.

Duchess[duch-his]Pured potatoes, piped or formed into small, decorative shapesand baked.

Dumpling[duhm-pling]Small parcels of food. An outer casing of dough or pastry,

typically stuffed with meat, seafood or vegetables.

mince[ay-mans]French term for food chopped into small slices.

Emulsify[eh-muhl-sih-fi] To combine fats, such as butter or oil, with

vinegar or citric juices using an emulsifier

such as an egg yolk, which binds to each

set of ingredients to create a smooth andeven blend. Hollandaise is a classic

emulsified sauce.

Encrote [on-croot]Cooked in pastry.

Escalope[eh-skuhl-ohp] Thin slice of meat, fish or poultr y, often

beaten thinner for quick cooking and usually pan fried. The classic method of preparing

veal escalope is to coat it with breadcrumbs.

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Farce/Forcemeat[fahrs]A seasoned mixture of raw or cooked ingredients, chopped or minced (ground). Used tostuff eggs, fish, poultry, game, meat, vegetables or pasta.

Fillet [fih-lay]A boneless piece of meat or fish.

Florentine [flohr-ehn-teen]a. In the style of Florence, Italy a term that indicates the use of spinach in a dish.

e.g. eggs florentine.

b. Small biscuit of nuts and dried fruit covered with chocolate on one side.

Fondant potatoes [fon-do]Cooked in the oven with stock.

Fondue [fon-doo]French for melt. Can refer to food cooked in a central

pot at the table or, in French cooking, finely-chopped

vegetables that have been reduced to a pulp bylengthy and slow cooking.

Frite [friht]French for fried.

FritterPiece of food dipped in batter and deep-fried. It can be sweet or savoury.

Fumet [foo-may]A concentrated stock made from fish, poultryor game and used as a base for sauces.

Glc [glah-say]French for glazed. Demi-glc means

half-glazed.

Glaze [glayz]1. Smooth and shiny coating applied to food

as a thin liquid which then sets.2. A syrupy substance obtained by reducing

meat, game or fish stock.

Gratin/Gratinated [grah-tehn/grah-tee-nay-ted]Dish topped with cheese or breadcrumbs and heated in the oven until brown and crispy.

Grill [gri-ih-ll]A method of cooking by intense, dry heat.

Gumbo [guhm-boh]A Creole speciality and cooking style found typically in the Gulf of Mexico in the USA.

Gumbo is a thick, soupy stew of vegetables, fish or seafood and is spicy in flavour.

It is thickened with okra, as is typical for Cajun cooking, giving the dish its distinctive

texture.

HashFinely-chopped raw or cooked meat, poultry, fish or vegetables.

Julienne [joo-lee-ehn]Foods that have been cut or shredded into thin, matchstick strips.

The julienne is cooked in butter in a covered pan unt il quite soft

and then used as a garnish, especially for soups and consomms.Raw vegetables can also be cut as a julienne and served as an

hors d'uvre.

Leonardo [lee-oh-nahr-doh]Garnished with cream, mushrooms and vegetable julienne.

Lyonnaise [lee-oh-nayz]Preparation method associated with the cuisine of Lyon, France, and characterised bythe use of chopped onions, which are sauted, glazed in butter until golden and often

finished off with the pan juices and sprinkled with chopped parsley.

Macdoine[mas-eh-dwahn]A mixture of diced fruits or vegetables.

Served hot or cold, either cooked or raw.

Marinade[ma- ree-nahd/ma-ree-nehd]A seasoned liquid in which foods such

as meat, fish and vegetables are soaked

(marinated), in order to absorb flavour.Most marinades contain an acid (lemon

juice, vinegar or wine), and herbs o r

spices.

Cooking Methods Cooking Methods



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Masala[muh-sah-lah]An Indian spice blend or Indian gravy.

Medallion[meh-dal-yon]A small coin-shaped piece of meat, usually beef or veal.

Meunire [muhn-yayr]A method of cooking fish by lightly dusting in flour and frying in butter.

Parisienne [puh-rih-sih-ehn]Describes preparations typical of classic Parisian

restaurants.

PattySimilar to a medallion, but a patty is ground or finelychopped meat, fish or vegetables in a thin round

shape.

Paupiette [poh-pee-eht]A thin slice of meat spread with a layer of forcemeat

and rolled up.

Piemontaise [pee-a-mon-tayz]A term to describe the cooking style of Piedmont, Italy. Gnocchi Piemontaise are small

potato dumplings in tomato sauce, served with Parmesan cheese.

Poach [pohch] To cook food gently in liquid just below the boiling point.

Polonaise [po-lo-nayz]Preparation method associated in French

cooking with the cuisine of Poland. Typically garnished with hard-boiled egg

yolk, parsley and breadcrumbs.

Portugaise [por-too-gayz]A sauce made of garlic, tomatoes and

onions.

Pot-au-Feu [pot-oh-fuh]French for pot on fire and used to

describe a thick French soup of meat

and vegetables cooked together.

Potted Shrimps, Lobster, etc.Potted refers to a traditional preservation method. Today the term often describessmall cups, filled with lobster and aspic.

Provenale [proh-vahn-sahl] Term referring to dishes prepared in the style of Provene, a region in sou th-eastern

France, and seasoned with herbs such as sage, oregano, rosemary and thyme.

Pure [pyoo-ray]Fruit or vegetable mashed to a smooth, thick, paste-like

consistency.

Quenelle [kuh-nehl]A small, round or oval dumpling made of seasoned fish,

game or veal, usually poached in stock.

Range [raynj] A large stove with hotplates or burners and one or more

ovens, heated by solid fuel, oil, gas or electricity.

Rillet [ree-leh]A traditional method of long, slow cooking, for preserving minced meats and fish.

Roulade [roo-lahd]French term for a thin slice of meat, usually veal or beef, spread with a savoury stuffing

and rolled up.

Saut [soh-tay] To cook food quickly in a smallamount of oil in a pan over

direct heat.

Sear [see-ur] To brown meat quickly by subjecting

it to very high heat. The object ofsearing is to seal in the meats juices.

Shashlik[shuhsh-lihk]A Middle-Eastern term meaning

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Sichuan/Szechuan [sehch-wahn/sehch-oo-ahn] Type of Chinese cooking known for its hot, spicy dishes.

Simmer [simah] To cook food sl owly and steadily in a sauce or other liquid over a gentle heat, just below

boiling point.

Smoke [sm-oh-k]A curing process used to preserve fish, meat, poultry and seafood. Smoking produces

a salty flavour in foods by exposing them to smoke.

Steak [s-tayk]A slice of grilled or fried beef (or horsemeat inFrance).

Stew [stoo]A method of cooking over a long period of time,

where food is simmered slowly in a small amount

of liquid in a covered pot.

Stock/Fond [stok]/[fon]A flavoured liquid used as a base for making sauces, stews and braised dishes.

Tempura [tehm-poo-rah]Japanese dish, cooked in a light batter and usually served with a light sauce.

Tagine/Tajine[tah-jeen]A deep, glazed earthenware dish with a conical lid that sits flush with the rim, used for

slow-cooking a variety of vegetable and meat dishes throughout North Africa. Also usedas the term for food prepared in these lidded dishes.

Tandoori/Tandouri [tahn-doo-ree]A type of Indian cuisine, particularly

popular in Pakistan and the Punjab

region, where food is prepared in a tall,cylindrical clay oven, known as a tandoor.

Chicken and meat cooked in a tandoor

are coated in a red-orange paste, which

includes a mixture of tandoori spices ginger, cumin, coriander, paprika,

tumeric and cayenne mixed together

with oil, lemon juice and pured gingerand garlic.

Tandoori spices can also be added to yo ghurt and used as a marinade. Tandoori oven s

are also used to bake traditional naan flatbread.

Tikka [tih-kah]Hindi term for marinated chunks of meat, chicken, cottage cheese (paneer) orvegetables marinated in spices and cooked on skewers.

Timbale[tihm-bahl]a. A high-sided, metal container with a slightly tapered bottom used as a mould

in baking.

b. Also the name given to a dish (usually custard-based)baked in such a mould.

Turna. To shape vegetables into a regular form using a paring

knife.

b. To rotate the position of a piece of roasting meat withoutpricking it, so that it cooks evenly on all sides.

Viennoise[vee-ehn-oh-ahs]A cooking style from Vienna, Austria, where meat

(usually veal) is breaded and pan-fried.

WokA round-bottomed cooking pan, popular in Oriental cuisine, used for stir-frying,steaming, braising, stewing and deep-frying.

Zest

Small, grated strips of citrus peel, especially orange, lemon or lime rind, removed usinga grater, potato peeler or zester.




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Hors doeuvresBack to Contents Back to Contents


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Hors d'oeuvres are served to whet the appetite before the maincourse of a meal. They may also appear with cocktails as a snack

to sustain guests as they wait for a meal to begin.

While canaps and crudits are typical hors duvres following theFrench tradition, around the world different cultures use a varietyof snack foods. The Chinese, for example, often include dumplings

as hors duvres, and in Italy, where hors duvres are calledantipasto, one can expect to see cheeses and raw or marinated

vegetables, as well as cold cuts and cured meats such as prosciutto.

Al Rahib Salad[al ra-heeb]Smoked aubergine salad.

Anago Gekkon[an-a-goh-geh-kon]Quail eggs wrapped in eel.

Antipasto [an-tee-pas-toh]Italian for starter, literally meaning before meal. The term for cold hors d'uvres.

Aspic [as-pihk]A savoury jelly made from clarified meat, fish or vegetable stock or gelatine.

Baba Ganoush/Baba Ghannouj[bah-bah-gah-noosh]A traditional Middle-Eastern aubergine pure, made with tahina

and olive oil. Possible seasonings include garlic and lemon.

Ballottine [bal-loh-teen]A type of pt or terrine made of minced meat or fish.

Ballot is French for bundle.

Bamia Bil Zeit[bah-mee-ah bihl zeht]Okra with oil.

Blini[blee-nih] Small Russian buckwheat pancakes, traditionally served with smoked salmon and caviar.

Bresaola[brehz-ah-oh-lah]Italian, air-dried, salted beef fillet that has been aged about two months. Usually thinlysliced, drizzled with olive oil and lemon juice and served as an antipasto.

Canap [kanipeh]Small appetiser or mini foods that can

be eaten with the fingers. Usually

served as an accompaniment to drinks.

Carpaccio [kar-pah-choh]An Italian first course consisting of verythin slices of raw beef served cold with

a creamy vinaigrette sauce made with

olive oil.

Hors doeuvres



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Dim sum[dihm-suhm] These dish es include a wide selection of fried and steamed dump lings with variousfillings, as well as other sweet and savoury items. Served as starters or lunch at a

Chinese meal.

Dolmas/Dolmades[dohl-mahs/dohl-mah-dehs]Mediterranean cuisine: any of a variety of fruits, vegetables or leaves stuffed with

a savoury filling and baked (e.g. stuffed vine leaves/ squash/pepper).

Falafel[fah-lah-fehl]Middle-Eastern chickpea fritter, often served in warm

pitta bread.

Fatayer [fah-ti-yuhr]A triangular, stuffed pastry, usually served as anappetiser.

Fatoush [fah-toosh]A type of Middle-Eastern green salad with tomatoes, sumac and toasted pita bread,

usually served as an appetiser.

Foie Gras [foo-ah grah]Considered a delicacy, foie gras is a rich pt made from duck or goose liver. The birds areforce-fed and fattened until the livers become enlarged. The livers are marinated in Armagnac

(brandy), Port or Madeira, stuffed with black truffle (type of edibile fungi), seas oned and

then pressed into a terrine. Foie Gras is extremely rich in flavour and has a silky, smooth

texture. Often served in thin slices at the start of a meal with sweet wine.

Forellenstrudel[fo-rehl-ehn-shtrood-l]Smoked trout in strudel dough.

Futomaki [foo-toh mah-kee] Thick sushi rolls.

Galantine [gal-ahn-teen]A type of pt or terrine made from de-boned

poultry (mainly chicken or duck) stuffed with

minced meat.

Goose Liver Gateau [ga-toh] The term gateau m eans cake, referring to

how the goose liver is moulded.

Gravadlax/Gravlax[grav-laks]A Swedish speciality where the freshest raw salmon is cured in a mixture of sugar, saltand fresh dill. True gravadlax should be left to marinate at a temperature of between

three and four degrees celcius for three to four days. It is often served with dill and

mustard dressing. It literally means salmon from the grave.

Gyoza [gyoh-zah]Japanese dumplings.

Hommos/Hummus[Hoom-uhs]

Thick Middle-Eastern sauce made from mashed chickpeas seasonedwith lemon juice, garlic and olive or sesame oil. If sesame seed

paste (tahina) is added, it becomes hummus bil tahina.

Hummer Und Rucherlachsterrine[hoo-muhr oond ro-eh-khuhr-lahks-tuh-ree-nuh]Lobster and smoked salmon terrine.

Kebab [keh-bahb]Small pieces of meat threaded on skewers and grilled or roasted.

Kibbeh [kee-beh] Middle-Eastern dish, which basically combines ground meat (usually lamb), bulgur

wheat, pine nuts, onions and various flavourings.

Kofta [kohf-thah]Hindi term for a fried and spicy minced meat, poultry or vegetable roll.

Kousa Mahshi[koo-sah mah-shee]Stuffed baby marrows.

Loubieh Bil Zeit[loo-bee-ah bihl zeht]Arabic style bean salad.

Makdous[muhk-doos]Pickled aubergine stuffed with almonds,

garlic and herbs.

Maki Sushi[mah-kee soo-shee]A thin sushi roll. Vinegar-flavoured rice

wrapped in seaweed and filled with fish,

meat or vegetables.

Hors doeuvres Hors doeuvres



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Manakish bil Zaatar [mah-nah-kihsh bihl zah-tahr]Pizza with a blend of spices and olive oil.

Marinierter Lachs[mah-ree-nee-eh-tehr lahks]Marinated gravadlax (a type of salmon).

Mashwi Kebab[mash-wee keh-bahb]Grilled lamb mixed with herbs and spices.

Mezze [meh-zeh] Greek for appetiser.

Moudardara [moo-dahr-dah-rah]A cold dish made of lentils and rice, topped with

fried onion.

Mousse[moos] French for froth or foam, mousse is a rich,

airy dish that can be sweet, e.g. chocolate mousse

or savoury, e.g. salmon mousse.

Moutabel [moo-tah-buhl] A dip made from sesame seed paste and roasted aubergine.

Pakora [puh-koh-rah] Deep-fried fritter popular in India, often served as an appetiser or a snack. Can be madewith vegetables, fruit, rice, fish or meat.

Pastrami [pah-strah-mee]

Highly-seasoned, dry-cured smokedbeef or turkey.

Pt/Terrine [pah-tay/teh-reen]Classically, pt is minced meat baked ina pastry. Today, it is also cooked without

the pastry, which was traditionally called

a terrine. Both names are now used

interchangeably. Can also be usedto describe the dish itself.

Polpo Marinato[pol-poh mah-ree-nah-toh]Marinated octopus.

Salmon Tartare [tahr-tuhr]Raw minced salmon mixed with seasoning; eaten as a starter or on cold canaps.

Samosa [suh-moh-sah]Fried, triangular pastries that may be filled with vegetables or meat or a combination

of both.

Satay [sah-tay]Pieces of meat or fish threaded onto skewers and

grilled over a flame. Several variations of these are seenthroughout south-east Asia. A spicy peanut sauce is

served with meat satay in Vietnam and Thailand.

Souffl [soo-flay]A light, airy mixture that usually begins with a thick, egg

yolk-based sauce or pure that is lightened by stiffly beatenegg whites. Souffls may be sweet or savoury, hot or cold.

Sushi [soo-shee]A Japanese speciality based on boiled rice flavoured with sweetened rice vinegar.

Tabouleh [tah-boo-leh] A Middle-Eastern dish made up of bulgur wheat (burghul), chopped tomatoes, onions,

parsley, mint, mixed with olive oil and lemon juice.

Tahina [ta-heen-a]Sesame paste.

Temaki[teh-mah-kee]Hand-rolled sushi.

Thon Fum [to foo-may]French for smoked tuna.

Hors doeuvres Hors doeuvres



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Trio Di Pesce Affumicato[tree-oh dih peh-shay ah-foo-mee-kah-toh] Trio of smoked fish .

Vine LeavesLeaves of the grape vine.

Vitello Tonnato[vee-tehl-loh toh-nah-toh]A popular Italian dish, which consists of cold, sliced,

roasted veal accompanied by a sauce of pured tuna,

anchovy fillets, capers, lemon juice and olive oil.

Wurst [voorst]German for sausage.

Yakitori [yah-kee toh-ree]A Japanese dish of skewered grilled chicken, which

is first marinated in teriyaki sauce a sweetened

version of soy sauce with the addition of sake,

honey and ginger.

Hors doeuvres

Soups27 Back to Contents Back to Contents


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Soup is made by combining ingredients such as meat, fish andvegetables in simmering water or stock to extract their flavour.

There are two basic classes of soup: clear and thick. We can thenidentify clear soups as either bouillon or consomm, while thick

soups fall into groups according to their thickening agent. Cream,eggs and butter, bchamel sauce, flour and grains are common

thickening agents.

Bisque [bihsk]A thick soup usually made of pured shellfish (lobster or mussels) and cream. Sometimespoultry, meat or vegetables are used instead.

Bouillabaisse[boo-ya-bayz] Thin stew made from a variety of fish, saffron and tomatoes. Traditionally associated

with the Provence region of France, especially Marseilles.

Bouillon[bool-yon]Any broth (stock) made by cooking vegetables, poultry, meat or fish in water. The liquid

that is strained off after cooking is the bouillon. It is used as a base for soups and sauces.

Broth [bro-th]Stock. See bouillon.

Chowder [chow-duhr]A chunky seafood soup from North America, of which clam

chowder is the best known type.

Consomm[kon-suh-may]French for soup, also used to describe a clear, flavourfulbroth, mainly made from meat. See potage.

Dashi[dah-shee]Soup stock used extensively in Japanese cooking and made with dried bonito flakes

(tuna), kombu (dried kelp) and water.

Gazpacho [gahz-pah-choh]A cold soup from Andalusia, southern Spain, made from minced tomatoes, peppers,onion, celery, cucumber, breadcrumbs, garlic and olive oil.

Goulash[goo-lahsh]Meat and vegetable stew traditionally made

from beef and flavoured with Hungarian

paprika.

Krbissuppe[koo-uhr-bihs-zoo-puh]A creamy pumpkin soup.

Minestrone [mih-nihs-stroh-nee]Italian for big soup and a traditional

Italian vegetable stew flavoured with herbs

and often containing pasta.

Miso/Misoshiru[mee-soh/mee-soh-shee-ruh] A fermented soya bean base from Japan used for soups and flavourings.

Soups



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Mulligatawny[muh-lee-guh-tow-nee]A traditional Indian soup flavoured with curry, cumin and coriander. The name is derivedfrom the Tamil milagu tannir meaning pepper water.

Osuimono [oh-soo-ee-moh-noh]Japanese clear soup.

Pomodoro Zenzero [po-moh-do-roh zan-zeh-roh]Fresh tomato soup, enhanced with ginger.

Potage [po-tahj]French for soup and used to describe a pured soup that

can be thickened.

RoyaleA type of custard, often used as a garnish for clear soups

in French cuisine.

Sauerampfersuppe [zow-uh-rahm-fuhr-zoo-puh]German for cream of sorrel soup. Sorrel is a green vegetable similar to spinach with

a slightly sour flavour.

Soupe Loignon [soop ah lyo-nyo] French for onion soup.

Spargelcremesuppe [sh-pahr-gehl-krehm-zoo-puh]German for cream of asparagus soup.

Spinatcremesuppe [shih-naht krehm-zoo-puh]

German for cream of spinach soup.

Tomatencremesuppe[toh-mah-ten-krehm-zoo-puh]German for cream of tomato soup.

Velout [veh-loo-tay]A basic component of soups and sauces made by

thickening stock (fish, chicken or veal) with flour,butter and egg yolks. Also known as blond sauce.

Vichyssoise[vee-shee-soo-ahz]A French soup made from pured leeks or onions,

potatoes and cream. Served cold and garnishedwith chopped chives.

Zuppa [zoo-pah]Italian for soup.

Soups

Salads31 Back to Contents Back to Contents


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Salad is a mixture of fresh vegetables and fruits; it may also containother ingredients, including meat and fish. Wonderfully versatile,

salads can be served as a starter, a main course or a side dish or evenas dessert when their primary ingredient is fruit. Salads are usually

prepared or served with one of the many dressings andaccompaniments that have been developed around the world.

Types of Salads:Caesar Salad[see-zuhr]A salad consisting of greens (classically Romaine lettuce hearts), tossed with a garlic

dressing, grated Parmesan cheese and croutons. Frequent additions include capers,

anchovies and egg. Reputedly created in 1924 by Italian chef, Caesar Cardini, in Tijuana, Mexico.

Coleslaw[kol-slo]A salad of grated carrot and shredded cabbage in mayonnaise. Nowadays yoghurt often

substitutes the mayonnaise, as it has a lower fat content.

Javanaise [jah-vah-nayz]Orange and soured cream salad.

Nioise[nih-soo-ahs]Originally from the Provenal city of Nice. Traditionalingredients are local produce from this sun-kissed region of

France, such as tomatoes, capers and olives. Typical additions

include tuna, anchovies and egg.

Sakizuke [sah-kee-zoo-kee]Japanese seaweed salad.

Waldorf [wol-dorf]Created at New Yorks Waldorf Astoria Hotel, the original version of this salad contained

only apples, celery and mayonnaise. Chopped walnuts later became an integral part of

the dish. Waldorf salad is usually served on a bed of lettuce.

Salad Greens:Arugula[a-ruh-goo-lah]An aromatic salad green also referred toas rughetta, roquette, rucola, rugola and

rocket. Known for its distinctive, peppery

flavour and ragged-edged leaves.

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Fris [free-zay]A green, yellow, curly salad leaf.

Mesclun [mehs-kluhn/fr. klahn]Mix of young, small salad greens.

Radicchio[rah-dee-kee-oh]Chicory with red leaves.

Rocket/Roquette/Rughetta[ro-k-et]/[ru-g-et-a]An aromatic salad green also referred to as arugula,

rucola and rugola. Known for its distinctive,peppery flavour and ragged-edged leaves.

Rucola/Rugola[roo-koh-lah] Italian names for this aromatic salad green also

referred to as rughetta, roquette, arugula and rocket. Known for its distinctive, peppery

flavour and ragged-edged leaves.

Salad Accompaniments:Calamata/Kalamata Olive[kal-uh-mat-uh]Almond-shaped Greek olive. Kalamatas are dark, purple/black in colour and rich in

flavour, making them ideal salad ingredients.

Palm Hearts [palm h-ah-rts]Grown in tropical climates, the heartis the much sought-after, inner portion

of the stem of the cabbage palm tree.

Palm hearts are ivory coloured and

considered a delicacy.

Salads

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The main course of a meal can vary widely and be prepared innumerous ways. It is often made up of cuts of various meats orpoultry, seafood or vegetables. Since the main course is usually

the most significant sizeable important dish in a meal, the coursesthat come before often serve as preparation for the main course,

and those that follow serve to cleanse the palate.

Abalone[a-buh-loh-nee]A type of shellfish widely used in Chinese and Japanese cooking. Considereda delicacy.

Adobo[a-doh-boh]Popularly regarded as the Filipino national dish and made of meat, poultry,

a combination of meat and poultry or seafood. It is seasoned with a dark,

tangy sauce (vinegar, soy sauce, pepper, bay leaf and garlic).

Alaska Crab Meat/Alaska King Crab

The meat of the giant crab from the colder waters of thenorth Pacific.

Albacore Tuna[al-bah-kohr]A high-fat tuna, the Albacore has the lightest flesh, white

with a hint of pink, and is the only tuna that can be calledwhite. Its mild flavour and prized white flesh make it the

most expensive canned tuna.

Anchovy[an-choh-vee]Salted fillets of tiny fish used for garnishing and for

flavouring (e.g. in sauces and dressings).

Bangus Fish/Milk Fish[bahng-oos] The most pop ular fish in the Philippines. Cultivated in brackish fishpon ds,

this is a bony fish with a taste similar to white fish.

Barramundi

[bah-rah-moon-dee] A seawater fish with moist white

flesh, large flakes, fine bones

and a mild flavour.

Bass[bas] A firm, white fish, sea bass is

one of a large group of seawaterfish found in the north Atlantic

and Mediterranean. Freshwater,

silver and yellow bass are also

available.

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Beef Mignon[beef mee-nyon]A cut from the beef tenderloin.

Beef Pastrami [beef pah-strah-mee]Highly-seasoned, dry-cured, smoked beef.

Beef Tenderloin Wellington[beef tehn-duhr-lo-een well-in-ton]A roasted fillet of beef covered with chopped mushrooms, shallots and herbs

(duxelles), wrapped in pastry and baked.

Biryani [bihr-yah-nee]Rice cooked with spices, meat, chicken, fish

or vegetables. Originally from the Indian sub-continent.

Bolognese[boh-lohn-nee-eh-seh] Minced beef in tomato sauce, often served with

pasta dishes.

Bonito [boh-nee-toh]A marine fish related to, but smaller than the tuna. Caught in Atlantic, Pacific andMediterranean waters, it has a firm flesh and mild flavour.

Brisket [brihs-keht]Cut of beef from the belly or breast, used for slow roasting, casseroles, stews

or mince.

Butterfish Found off the Atlantic and Gulf coasts,

the small (average 250 g), high-fat

butterfish has a tender texture and

rich, sweet flavour. Also known as

dollarfish, Pacific pompano andpomfret, butterfish is usually sold

whole. Can be baked, grilled, broiled,

sauted or smoked.

Caldereta [kal-deh-reh-tah] Stew of beef or goats meat,

usually cooked in tomato sauce

and thickened with liver paste.

Chan Ad[shuh-nahd] A type of mackerel found in Bahrain.

Chasseur [shah-sur] French for hunter and used to describe a garnish, for meat or game, made from

a brown sauce with mushrooms.

Chateau potatoes [sha- toh] Potatoes trimmed into olive shapes and sauted in butter.

Cherrystone Clam[ch-er-ih-st-ohw-n klam]A medium-sized clam of the hard-shell variety, usually

eaten raw but also used in soups.

Clam[klam]A mollusc. Eaten raw or cooked.

Cod [kod]A large, saltwater fish with an elongated body. Fresh cod

has a white, flaky, delicate flesh. The eggs, known as roe,

are served freshly boiled or smoked.

Congee [kon-jee]A watery Chinese rice porridge. The soup-like mixture can be served plain or with a

variety of salty, pickled or stir-fried dishes, such as chicken, fish or shrimp. To make

congee, rice grains are boiled in lots of water or broth until swollen.

Conger Eel[kon-gur] Common to the English Channel

and Atlantic. The conger eel has

a long, smooth body and a

brownish-grey skin.

Cordon Bleu[kor-don-bluh] French for blue ribbon, an award

given to outstanding chefs. In

culinary terms, it is a slice

of veal or chicken stuffed with

ham and cheese, breaded andfried in butter.

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Crab/Crabmeat [krab]/[krabm-ee-t] Crustacean characterised by a wide, flat body protected by a hard shell.Crabmeat has a fine and delicate flavour.

Crayfish [kray-fih-sh]A type of shellfish. Crustaceans that look like small lobsters.

Cuttlefish [kuht-l-fih-sh]A mollusc with an oval body, internal bone

(cuttlebone or quill) and tentacles. Cuttlefish

ink is used in sauces and for colouring pastaand has a mild, sweet flavour.

Daing Na Bangus[dah-eeng-nah-bahng-oos]Milk fish marinated in vinegar, salt, pepperand garlic, normally served fried.

Dauphine Potatoes[doh-feen po-tay-tohz] A French combination of potato pure and puff pastry, shaped into balls and

deep-fried.

Devilled Chicken[deh-vihld]Chicken roasted or baked with hot mustard and browned with breadcrumbs.

Domburi/Donburi [dohn-boo-ree] A Japanese rice dish topped with seafood, fish, meat, eggs and/or vegetables.

Duchesse Potatoes[doo-shehs po-tay-tohz]

Pure of cooked potatoes seasoned

with butter, egg yolk and nutmeg.

Duxelles[dook-sehl] A thick pt of chopped mushrooms

cooked with onion and thyme.

Duxelles is used as a stuffing or

garnish and in the preparationof various la duxelles dishes,

including a traditional stuffing

for Beef Wellington.

Ebi-No-Almond-Agi[eh-bee-noh-ahl-ruh-mon-doh-ah-gee]Fried almond tempura prawns.

Eel[ee-l]A long, slimy and snake-like fish.

Filet DAgneau[fih-lay dah-nyoh] French for fillet of lamb.

Filet Mignon[fih-lay mee-nyon]A slice from the smaller end of the beef

tenderloin. It is very lean and tender.

Filetto Di Merluzzo Dorato[fee-leh-toh dee mehr-loo-tzoh doh-rah-toh]Pan-fried fillet of cod, topped with sauted spinach

and radicchio.

Fish Goujons [goo-jo]Fish cut into small finger-like shapes, usually breaded and deep-fried.

Flounder [flown-duhr]Member of a large species of flatfish prized for its fine texture and delicate flavour.

Fricasse[frih-kah-see]A white stew made from poultry or other white meats. The meat is turned in fat butnot browned before being cooked in white sauce. A fricasse is usually cooked with

cream and garnished with small glazed onions and lightly cooked mushrooms.

Frikadelle[frih-ka-dehl-uh] German word for pan-fried minced

meat, shaped in to small loaves.

Frittata [frih-tah-tah] An Italian omelette with a variety

of fillings, e.g. potatoes,

mushrooms, pumpkin, ham,

cheese. Unlike a French omelette,the ingredients are mixed with the

eggs rather than being folded

inside them. The frittata is cut intowedges and normally eaten hot.

Similar to a Spanish omelette.

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Fritter [frih-tur]Piece of raw or cooked meat, fish, fruit or vegetable coated in batter and deep-fried until crisp, golden and cooked throughout.

Ful Medames[fool med-dah-mihs]Slow-cooked fava beans, flavoured with oil and lemon. Ful Medames is a standard

breakfast in Egypt.

Garoupa [guh-roo-pah]A type of white fish.

Geflgel und Pilzterrine[geh-flew-gehl oond pihltz-tuh-ree-nuh]German baked chicken and mushroom terrine.

Gefllte Hhnchenbrust[geh-fewl-te hehn-shehn-broost] German for stuffed chicken breast.

Geflltes Kalbsschnitzel[geh-fewl-tehs kahlbs-shniht-zehl]German for stuffed fillet of veal.

Gindara No Miso Zuke[gihn-dah-rah noh mee-zoh zoo-keh]Codfish marinated in miso paste.

Goujon [goo-jo]Small strip of fish or meat in breadcrumbs.

Goulash[goo-lahsh]

Meat and vegetable stew traditionallymade from beef and flavoured with

Hungarian paprika.

Grouper [groo-pur] The grouper is a large, marine fish

that can grow to a length of more than

a metre and weighs about 50 kg.

Gypsy [jihp-see]A garnish for dishes (meat or game), usually with brown sauce, mushroomsand peppers.

Haddock[ha-dok]A seawater fish belonging to the cod family but generally smaller than the cod.

Haddock has a delicate, white flesh.

Hhnchenbrust Im Krutermantel[hehn-shehn-broost ihm k row-tuhr-mahn-tehl]

German for pan-fried chicken breast with a herb coating.

Halibut [ha-lee-buht] The largest of th e flatfish varieties, halibut is found in the

northern waters of the Atlantic and Pacific oceans and

in the Barents Sea.

Hammour [hah-moor]White fish, particular to the Gulf area.

Hash Brown Potatoes/Hash Browns[ha-sh br-ow-n-z]Finely chopped or grated potatoes, cooked and deep-fried

until browned and crispy.

Herring [heh-rihng]A small, oily, saltwater fish found in the Atlantic and Pacific. Herring has atapered, bluish-green body with a silver belly.

Ikan Bilis[ee-kahn bee-lihs] Small, dried fish. Similar to

anchovy.

Jambalaya [jam-buh-li-yah] Creole cooked rice with tomatoes,

onion, green peppers and meat,

poultry or shellfish.

Jete Promenade Potatoes[juh-tay pro-muh-nahd]

Sliced potatoes cooked in butterwith artichokes.

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Mackerel[mak-uh-rehl] The mackerel has a streamlined, greenish-blue body with black and blue bandson the back and a silvery underside. An important food fish found throughout

the north Atlantic, Mediterranean and North Seas.

Magret De Canard[mah-greh duh kah-nahr]Duck breast, usually taken from the fattened ducks that produce foie gras.

Mollusc[mo-luhsk]A soft-bodied animal, usually with a shell

however squid, octopi and cuttlefish arealso molluscs and have no shell.

Monkfish[monk-fi-sh]A mild, sweet-flavoured, seawater fish. Other

names include anglerfish and sea devil.

Mushroom Duxelles[m-uh-sh-r-oo-m dook-sehl]A thick pt of chopped mushrooms sauted with onion and thyme. Duxelles

is used as a stuffing or garnish and in the preparation of various la duxelles

dishes, including a traditional stuffing for Beef Wellington.

Mushroom Triangoli[m-uh-sh-r-oo-m trih-ahn-goh-lee] Triangular ravioli filled with wild mushrooms , served with a mushroom sauce

and cheese topping.

Nasi Goreng[nah-see goh-rehng]

The Indonesian term for fried rice, of which there are hundreds of versionsthroughout Indonesia, Malaysia and the surrounding areas. The rice can be

cooked with a wide variety of ingredients,

including meat, chicken, shrimp or other

shellfish. It can be seasoned with onions,

chillies, garlic, cucumber and peanuts.Where noodles are substituted for rice,

the dish is called Bahmi Goreng. Often

eaten for breakfast.

Nasi Himpit[nah-see hihm-piht]Rice cakes served with satay sauce.

Noisette [nwah-zeht]French for hazelnut. Also used to refer to a small, round slice of meat taken fromthe rib or loin.

Octopus [ok-to-pu-s]A fairly large mollusc, the octopus has a head and eight equal-sized tentacles.

Its flesh is fairly delicate in flavour but must be beaten for a long period and

blanched before eating.

Ossobuco [o-soh-boo-koh]

An Italian dish comprised of veal shank braised withvegetables, olive oil, white wine and stock.

Otak Otak [oh-tahk]A fish mousse paste (usually mackerel), wrapped

in a banana leaf and steamed.

Paella [pi-yehl-ah]A traditional Spanish dish of rice and saffron, whichoften includes shrimps, lobster, chicken or chorizo, with artichoke and tomatoes.

Paupiette [poh-pee-yeht]A thin slice of meat, usually veal or beef, rolled around a savoury stuffing then

fried, baked or braised. Also known as a roulade.

Perch [pe-r-ch]A freshwater fish with a humped, greenish brown back marked with dark bands.

Perlhuhnbrust [pairl-hoon-broost]German for grilled guinea fowl breast.

Piccata [pee-kah-tah] Italian dish of thinly sliced pieces

of chicken or veal, lightly fried in

butter with lemon juice.

Pike [pik] A freshwater fish, pike is readily

available in the northern

hemisphere and has a firm,

white flesh and sweet flavour.

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Plaice [play-s]A flat, orange-spotted, sea fish, plaice is found in the North Sea and NorthAtlantic. Available whole or in fillets, plaice can be grilled, fried or poached.

Pojarski [poh-jahr-skee]A Russian method of preparing veal chops by detaching the meat from the bone,

mixing and seasoning it with butter and bread soaked in milk, then replacing

it on the bone and frying in clarified butter. Also used as a term for a cutlet ofchicken or salmon, covered in flour or breadcrumbs and sauted in clarified

butter.

Poussin [poo-sahn]Sometimes called a spring chicken, as the bird

is only four to six weeks old, its flavour has notdeveloped and there is not much flesh on its

bones. One bird is perfect for a single serving.

Prawn [pr-oh-n]Indigenous to the Mediterranean, prawns can

now also be found in the Atlantic. There areseveral varieties of these small, clawless crustaceans. Also known as shrimps.

Prime Rib of Beef[pr-i-m rib of b-ee-f]A tender cut from the rib section of the beef towards the neck.

Prosciutto [proh-shoh-toh] The Italian word for ham, used in the na mes of raw hams such as prosciutto di

Parma.

Quiche [keesh] Originally from Lorraine the quiche

has become a classic of French cuisine.

It is an open tart, filled with a mixture

of fresh cream, beaten eggs and avariety of ingredients, such as

mushrooms, seafood or poultry.

Ragot [ra-goo] A thick, rich, well-seasoned stew of

meat, poultry, fish or vegetables.

Ratatouille [ra-tuh-too-ee] A popular dish from the French region of Provence made from aubergine,tomatoes, onions, bell peppers, courgettes, garlic and herbs all simmered in olive

oil. Served hot, cold or at room temperature.

Ravioli Verdura[rav-ee-oh-lee vehr-doo-rah]Ravioli with vegetable filling.

Red Mullet[muh-leht]A marine fish (member of the goatfish family), with

a firm, white flesh and delicate flavour.

Roe [roh] Fish eggs.

Roulade [roo-lahd] French term for a thin slice of meat, usually veal or

beef, filled with a savoury stuffing and rolled up.

Rump of Beef[r-uh-mp of b-ee-f]A lean, round cut from the top of the haunch.

Salisbury Beef Steak[sols-buh-rih b-ee-f stayk]Made from ground, seasoned beef.

San Francisco Cioppino[san fran-si-sko choh-pee-noh]San Franciscos Italian immigrants are credited with creating this delicious fish

stew made with tomatoes and a variety of fish and shellfish.

Sashimi [sah-shee-mee] A Japanese dish of thin fillets

of raw fish.

Saumon [soh-mo] French for salmon, a large pink-

fleshed fish found in cooler

waters throughout the northern

hemisphere and regarded as oneof the world's finest foods.

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Sausage Meat[s-oh-s-ayj m-ee-t]Finely or coarsely-seasoned minced meat used in sausages. Alternative namesinclude farce and forcemeat.

Sawara Teriyaki[sah-wah-rah teh-ree-yah-kee]Mackerel grilled with teriyaki sauce.

Scallops[skol-uhps]Mollusc with a fluted shell. There are many varieties of scallop.

Scampi [skam-pee]A prawn-like crustacean with pincers and a

firm, moist flesh. Also known as langoustine,Norway lobster or Dublin Bay prawn.

Sea Urchin [ur-chihn]A spiny, marine shellfish.

Seer Fish[see-ur fi-sh]A seawater fish, native to the Indian Ocean,

often used in the Middle East.

Sharks Fin[sh-ah-k-s fihn]Part of the tail of the dogfish (a small shark), sold dried as yellowish-white

needles. Considered a rare delicacy.

Shish Kebab[sheesh kuh-bahb]A Middle-Eastern/Indian term meaning skewered meats, fish, fruit or vegetables.

Shish Taouk [sheesh-tah-ook] Chicken kebab.

Siam Perch [si-am pur-ch] A freshwater fish from Thailand.

Silverside of Beef[silv-eh-r s-i-duh of b-ee-f] A lean, oblong-shape cut from the

haunch (loin, side, tenderloin), used

for boiling, stews, casseroles and mince.

Sirloin of Beef[sur-lo-een of b-ee-f]A cut from the rib section (saddle), sold as roasting joints and fillet steaks.

Sole [sohl]An excellent, high-quality, seawater flatfish.

Soubise [soo-beez]Bchamel sauce with onion pure and cream.

Squid [skwihd]A sea mollusc related to the cuttlefish, also known

as calamari. Varies from mottled pink to grey when

raw and turns white when cooked. Tender if notover-cooked, squid can be grilled or fried. Large

squid is added to stews or used for its ink.

Stroganoff/Stroganov [stro-gah-nof] Thinly sliced beef, coated with a cream-based sauce and garnished with onions

and mushrooms. This traditional dish of classic Russian cookery has been knownin Europe in various forms since the 18th century.

Strudel [shtrood-l]Pastry layers filled with fruits, such as apples, or savoury items like meat,

seafood, potatoes and mushrooms.

Sturgeon [stur-juhn]A large fish that lives in the sea and migrates upriver to spawn. It is mainly fishedin the Black and Caspian Seas and the River Danube, essentially for its roe caviar.

Suprme [soo-prehm] A French sauce made by adding cream

to a velout made from chicken stock.

Also a term used for boneless chickenbreast, duck and game birds.

Suzuki No Teriyaki[soo-zoo-kee no teh-ree-yah-kee] Sea bass coated with teriyaki sauce.

Sweetbreads [sw-ee-tbr-eh-d-z] The thymus gland of a calf or lamb.A delicacy for gourmets.

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Tai No Teppan Yaki [ti noh teh-pahn yah-kee]Fillet of red snapper.

Taraichmi Yaki [tah-rah-ihchee-mee yah-kee]Spicy cod grilled on a skewer.

Tenderloin [ten-duh-lo-een] The most tender part of be ef. Can be braised, roasted or pan fried.

Tendon [tehn-duhn]Deep fried shrimp.

Threadfin [threhd-fihn]A freshwater fish also known as Ikan Kurua.

Tikka[tih-kah] Hindi term for chunks of meat, chicken,cottage cheese (paneer) or vegetables,

marinated in spices and cooked on skewers.

Tournedos of Beef[toor-nay-doh of b-ee-f]A cut from the middle of the beef tenderloin.

Tranche [trahnsh]French for slice. A slice of meat or fish.

Tripe The stomach of a cow or sheep

prepared as food. It has a tender

texture and delicate flavour.

Trout [trowt] A carnivorous fish, with tasty flesh.

There are numerous varieties of troutfound in mountain streams, lakes and

rivers. The sea trout lives in coastal

rivers near the English Channel and

swims down to the sea, returning tothe rivers in autumn.

Main Meal

Turbot [tur-but] A flat, seawater fish highly prized for its delicate and tasty flesh. Available asfillets, steaks or whole. Suits poaching or grilling.

Unagi [oo-nah-gee]Grilled eel coated with a sweet brown sauce.

Veal [v-ee-al] Term generally used to describe a young calf from one

to three months old.

Veal Saltimbocca[v-ee-al sahl-tihm-bo-kuh]Literally meaning hop in the mouth in Italian, it refersto a Roman speciality made of finely sliced veal

sprinkled with sage and topped with a thin slice of

prosciutto. The veal is sauted in butter, and thenbraised in white wine. The meat layers are often rolled

and secured with picks before being cooked.

Venison [vehn-ih-suhn]Commonly associated with deer meat, venison is actually an umbrella term which

includes meat from elk, moose, reindeer, caribou and antelope.

Vitello Alla Campagnola[vee-tehl-oh ah-lah kahm-pah-nyoh-lah]Veal escalope topped with spinach and mozzarella cheese.

Waterzooi [vah-tuhr-zoo-ee] A creamy, Belgian dish of

freshwater fish or eel (sometimeschicken is substituted), cooked inbouillon and herbs.

Wellington [well-in-ton] Usually a preparation applied to a

roasted beef tenderloin. The meat

is coated with finely choppedmushrooms, shallots and herbs

(duxelles), wrapped in puff pastry.

Whitebait [whit-bayt]

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Vegetables

The name given to the fry (young), of herrings and sprats, which are very common

along coasts and in the estuaries where rivers meet the sea. These small fish are

usually fried and eaten whole.

Yabby [ya-bee]An Australian species of the freshwater crayfish family. Its colour ranges from

brown to green to purple and it has a sweet flavour.

Yakitori [yak-i-tori]A Japanese dish of chicken kebabs cooked

over charcoal embers. The meat is threadedonto bamboo skewers, soaked in teriyaki

sauce and grilled for 4-5 minutes.

Yorkshire Pudding[yok-shuhr p-uhd-in]A British speciality made of batter, eggs, flourand milk, traditionally baked in the fat of the

roast beef, which it typically accompanies.

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Refers to all plants or parts of plants that are eaten raw,cooked or preserved.

Acar Kuning [Ah-kahr-koo-nihng]Indonesian mixed vegetables.

Agedashi Tofu [ageh- dah-shee-toh-foo]Fried Tofu.

Artichoke [ah-tee-chohk]Flower-bud of a large, thistle family plant. Artichoke heart is a portion of the fleshy

artichoke base including the attached tender, pale leaves.

Asparagus[uhs-pa-ruh-guhs]A perennial plant with an underground stem that produces

edible shoots which are regarded as a delicacy.

Aubergine [oh-buh-jeen] French for eggplant, also known as brinjal. An elongated

or rounded fruit with a smooth shiny purple skin covering

a light firm flesh. A white variety also exists.

Bamboo shoots A plant common throughout tropical Asia, whose young,tender, and slightly crunchy shoots are served as a

vegetable. Bamboo shoots are ivory white in colour and conical in shape.

Bean Curd/TofuA basic food stuff of Far Eastern cookery, especially Japanese, prepared from Soya

beans, which are soaked, reduced to a puree, then boiled and sieved. The liquidobtained is jellified by the addition of a coagulant (thickening agent).

Beet/BeetrootPlant with a fleshy root. The red beet, with its fine dark red flesh, is used as a vegetable

and as a food colouring.

Bell PepperAnother name for capsicum, pepper,paprika or pimento.

Bhindi [bhihn-dee] The Hindi term for Okra, A type of

vegetable with a green, tapered, oblong

shape. Also referred to Ladies fingers.

Broad Beans/Fava BeanFlat green/white beans.

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Broccoli [bro-coh-lee]Originating in Italy the name is derived from the Italian broccolo, meaning cabbagesprout. It has fleshy green stalk ending in bunches of green or purple flower buds and

surrounded with leaves. The stalks are sometimes eaten like asparagus and the flowers

and leaves are prepared like cauliflower.

Burdock [buhr-dok]A large herbaceous plant which grows wild in Europe and is only eaten locally, but inJapan it is cultivated as a vegetable. The roots, shoots and leaves are used in various

preparations.

Butternut Squash [but-ter-nut-pump-kin]Butternut squash known in Australia Butternut

Pumpkin is an edible type of squash with a vase-likeshape. It has a sweet, nutty taste similar to pumpkin

or sweet potato.

Caper [kay-puhr] The flower b ud of a shrub which is native to eastern

Asia. Capers are used as a condiment either pickledin vinegar or preserved in brine.

Capsicum [kap-see-kum]Another name for bell pepper, pepper, paprika or pimento.

Celeriac/Celeriac Salad [sell-ee-ree-ak]A big round root from the celery family, used as a vegetable or for salads.

Celery [sehl-uh-ree] Vegetable which grows in bunches thatconsist of leaved ribs surrounding a tender

heart. Before the 16th century, celery was

used exclusively as a medicinal herb.

Chicory Lettuce/Endive [chih-kuh-ree/on-deev]A winter vegetable with tightly bunched

white leaves that form a firm elongated

heart.

Chrysanthemum Petals [krihz-an-thuh-muhm]An ornamental plant whose petals are used in Japan, China, and Vietnam for preparingsalads. Their taste is similar to that of cress.

Chye Sim [chi-sihm] Chinese green, leafy vegetable.

Cornichon [kor-nih-shohn]A small cucumber especially grown for pickling. Used as garnish

and accompaniment for cold cuts or starters.

Courgette [coor-jet]Also known as zucchini. Type of vegetable shaped like a slightlycurved cylinder. The color can vary from dark to light green.

Crudits [kroo-dee-tay]Served as an appetizer, crudits are raw seasonal vegetables,

frequently accompanied with a dipping sauce.

Cucumber [kew-kuhm-buh] The fruit of an an nual climbing plant of the gourd family which may be eaten raw orcooked.

Daikon/Dai-co [da-ee-kon]A kind of radish, widely cultivated as a vegetable in the Far East, also called Japanese

radish or Satsuma radish.

EggplantAubergine, brinjal. An elongated or rounded fruit with a smooth shiny purple skincovering a light firm flesh. A white variety also exists.

Endive [on-deev] It is a small, cigar-shaped head of cream-

coloured, tightly packed, slightly bitter

leaves. It is grown in complete darknessto prevent it from turning green.

Fava Beans [fah-vah]Flat bean similar to Lima beans

(broad beans).

Vegetables Vegetables



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Fennel [fehn- uhl] A type of aromatic plant with pale green, celery like stems and bright green, featheryleaves. It has a broad, bulbous base that is treated like a vegetable and the leaves can be

used as a garnish.

Flageolet Beans [fla-zhoh-lay]A small, pale, green bean.

Gherkin [gur-kihn] Young fruit of a variety of small, dark-green cucumbers especially grown to make pickles.

Hash A preparation of finely chopped raw or cooked meat,poultry, fish or vegetables.

Haricot, Haricot vert [ah-ree-koh vehr]Haricot is French for beans. Vert is French for

green. Green beans.

Horseradish Though it has spiky, green leaves that can be used forsalads, horseradish is grown mainly for its large, white,

pungently, spicy roots. Bottled horseradish is available - white (preserved in vinegar)

and red (in beet juice).

Jalapeno Chili [hah-luh-pee-noh] Named after Jalapa, Mexico, these are smooth, dark green chilies which range from hotto very hot.

Jardiniere of Vegetable French for vegetables of the garden.

Kaiware Sprouts/Mustard Sprouts [kahy-wah-reh] Sprouted mustard seeds. Used as a salad ora hors doeuvre.

Kelp Large brown seawed rich in iodine and potash.

Kohlrabi [kohl-rah-bee]A vegetable of the cabbage family whose fleshy

stalk swells like a turnip.

Kumara [koo-mah-rah]Vegetable similar to sweet potato.

Leek Related to both the onion and garlic, its flavour and fragrance are milder and more

subtle. It has a thick, white stalk that is cylindrical in shape and has a slightly bulbous

root end.

Mange-tout [mahnj-too] French for eat everything, refers to bean or pea, where

everything - pod to seed - is edible.

Marrow [ma-roh]Green, oval squash.

Mimosa [mih-moh-sah]An ornamental species of acacia whose yellow flowers can

be made into fritters and used to garnish salads and prepare

home-made liqueurs. The name is also given to certain eggdishes using sieved hard-boiled egg yolk which superficially

resembles mimosa flowers.

Okra [oh-kruh] Type of vegetable with a green, tapered, oblong shape. Also referred to as Ladiesfingers.

Pak-Choy Leaves/Bok-Choy Chinese white cabbage. It resembles a bunch of wide-stalked celery with long,

dark-green leaves.

Pepperonata PotatoesMixture of peppers and onions sauteed in olive oil.

Pimento [pih-men-toh]A large, red, heart-shaped, sweet pepper.Another name for capsicum, pepper,

paprika or bell pepper.

Pot Herbs Pot herbs traditionally include six

vegetables: orache, spinach, lettuce, sorrelchard, and purslane. These are used not

only to flavor soups and stews but also

as vegetables, salad ingredients and as a

garnish.

Vegetables Vegetables



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PumpkinA vegetable of the marrow (squash) family, which is round with a flattened top and base. The orange or yellow pulp is surrounded by a green, yellow or orange ribbed rind.

Radish [ra-dihsh]A plant of the cabbage family, cultivated for its edible root, which is generally eaten raw,

as n hors doeuvre or in salads.

Ratatouille [rat-ah-too-yee]A vegetable ragout (stew) typical of Provenal

cookery, originally from Nice. It is made fromonions, courgettes, aubergines, sweet peppers

and tomatoes simmered in olive oil with herbs.

Rhubarb [roo-bahrb]A hardy perennial plant, originally from northernAsia, whose fleshy stalks are used as a pie filling

or to make jams or compotes.

Roesti potatoes [roh-stee]A large potato cake made from layers of sliced potatoes, fried until golden. A Swiss

specialty, originally from Berne, it may be flavored with bacon strips or sliced onion.

Salsify [sal-sih-fee]A root vegetable (can be easily mistaken for white asparagus).

Savoy Cabbage [sa-voy] This mellow-flavo red cabbage is considered by many to be on e of the best for cooking.

It has loose, full head of crinkled leaves varying from dark to pale green.

Scallion/Spring Onion [ska-lee-uhn] Green onion. A variety of onion thatproduces small white mild-flavored bulbs

with a long neck of stiff leaves. They

are usually eaten raw and thinly sliced insliced in salads.

Sea WeedSprouted mustard seeds. Used as a salad

or a hors doeuvre.

Vegetables

Shallot [shal-uht; shuh-lot] A member of the onion family.

Sorrel [soh-rehl]A green vegetable.

Squash [skwosh]An edible gourd that is cooked and served as vegetable.

Sugar Snap Peas/Snow PeasA variety of pea which is entirely edible - pod and all.

Swiss ChardBelongs to the beet family, but only the stalks and leaves

are used.

Taro [ta-roh]A potato-like, root vegetable.

Tiger Lily BudPreserved flower buds commonly used in Chinese cooking as a vegetable or a garnish

in various stir-fried dishes.

Turnip [tuhr-nihp]A fleshy root vegetable, yellow or white in colour and often tinged with purple near

the leaf bases.

Wakame [wah-kah-meh]Japanese seaweed often used as an appetizer garnish, but also in main courses

and soups.

Wasabi/Wasabe [wah-sah-bee]Japanese horseradish, a root vegetable

(often referred to as Japanese mustard)of green color with a pungent flavor.

Zucchini [zoo-kee-nee] Type of vegetable shap ed like a slightly

curved cylinder. The color can vary

from dark to light green.

Vegetables



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Pasta, Cereal andGrains



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Farfalle[fahr-fah-leh]Pasta in the shape of a bow or butterfly.

Fettuccine [feht-oo-chee-neh]Flat, narrow strips of pasta.

Fusilli[foh-see-lee]Spiral-shaped pasta.

Genmai Flakes[jen-ma-eh]Japanese breakfast cereal similar to cornflakes. Manufactured by Kelloggs.

Glass Noodle[gl-ah-s] Thin, translucent threads made from the starch of

mung beans. Typically used in Oriental cuisine.

GlutenA protein in flour which, when mixed with water,

gives dough elasticity and strength.

Gnocchi [nyo-kee]Small, Italian dumplings made of flour, semolina,

potato or choux pastry, usually served as a hot starter.Gnocchi can be poached and then cooked au gratin (with grated cheese), in the oven.

Hokkien Noodles[hok-keen]Yellow egg noodles.

Hor Fun Noodles[hor-fahn]

Chinese term for flat rice sticks popular in south-east Asia.

Kway Teow[kway-tee-ow] Type of flat, w hite, Chinese rice noodle.

Lasagne[luh-zahn-yuh] Thin sheets of pasta, layered with variousfillings, including minced meat sauce and

cooked vegetables, topped with Parmesan

cheese and baked in the oven.

Lentil[l-eh-n-tihl]Small, round, flat seed of the legume plant.

These seeds are born two p er pod.

Linguine[lihn-gwee-nee]Very long, narrow ribbons of pasta.

Machbous[muhch-boos]Rice cooked in Arabic spices.

Morokomi Hoso Udon[moh-roh-koh-mee ho-so oo-don]Green tea soba noodles.

Mung Bean[moong]Bean plant originating in the Far East, which produces small, green, yellow or brown

seeds. Widely cultivated for its shoots -commonly known as bean sprouts -which are

eaten raw or blanched.

Noodle[n-oo-d-el]A flat type of pasta, made from flour, water and eggs,

cut into long strips and cooked in soup or boiling water.

Pappardelle [pah-pahr-dehl-leh]Flat ribbons of pasta shaped to form a nest.

Penne [pehn-neh] Smooth tubes of pasta, cut on the diagonal.

Pilaf/Pilau [pih-low]A method of preparing rice originally created in the East.

Polenta [poh-lehn-tah]A cornmeal porridge that is the traditional basic dish of northern Italy. Polenta can be

eaten fresh or after it has set; it may be served both hot or cold. Can also be grilled or fried.

Pumpernickel [puhm-puhr-nihk-ehl]German rye bread.

Puy [poo-ee]Small, grey, whole lentils, grown in France andItaly, which keep their shape during cooking.

Pasta, Cereal and Grains Pasta, Cereal and Grains



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Quinoa [kwihn-o-ah]Dating back to the Incas, this grain is still grown in Bolivia and Peru. Regarded as asuperfood, quinoa is rich in complete protein and a useful source for vegetarians.

The small, round grains are similar to millet, but pale brown in colour, with a slightly

chewy texture. When cooked, the grains absorb liquid and become translucent, ringedwith white. Quinoa has a mild flavour and requires a lot of seasoning. Sometimes served

hot as a porridge with cream, dried fruit and brown sugar.

Ravioli[rav-ee-oh-lee] An Italian speciality, ravioli are small pillows of pasta,

which can be filled with a variety of cheese, meat orvegetable stuffings. Often served with tomato sauce

and grated cheese.

Risotto [rih-zo-toh]Creamy Italian rice dish used with a wide variety of

vegetables or meat. The rice is first fried with onionsuntil golden brown and then cooked in stock.

Rye [ri]A cereal native to western Asia. Rye flour is usually mixed with wheat flour and made

into a bread with a dense, brown texture and slightly sour taste. Some spirits, such as

vodka and whisky, are made from a rye base.

Semolina [sehm-oh-lee-nah]Coarsely ground cereal, generally durum wheat. However, white semolina is made fromground rice.

Senbei [sehn-beh]Japanese rice crackers.

Siumai [shoh-mi]Chinese dumpling.

Soba Noodles[soh-bah]Japanese flour noodle made from buckwheat,which gives it a dark, brownish-grey colour.

Pasta, Cereal and Grains

SourdoughFermented dough.

Strozzapreti [stroh-tzah-preh-tee]Short, uneven pasta strands, which resemble rolled towels.

Sushi [soo-shee]A Japanese speciality based on boiled rice flavoured with sweetened rice vinegar.

Tagliatelle[tah-lee-yah-tehl-eh]Italian egg pasta in the form of flat ribbons, golden or green colour. Green tagliatelle

contains spinach.

Tortellini[tohr-teh-lee-nee] Small, stuffed parcels of pasta used with a wide variety offillings. Unlike ravioli, which are flat pillows, tortellini look

like small hats.

Udon [oo-don] Thick wheat noo dles used in Japane se cooking.

Vermicelli[vur-mih-cheh-lee] Meaning little worms in Italian, vermicelli are very thinstrands

of pasta, often used in soups.

Won Ton Wrapper [won ton rap-per]Very thin sheets of dough made from flour, eggs and salt used

as a wrapper for dumplings known as pot stickers, as well as forwon ton. The wrappers are filled with vegetables or meat and can vary in thickness.

Also known as won ton skins or pot sticker wrappers.

Pasta, Cereal and Grains



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Sauces and DressingsBack to Contents Back to Contents


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Arrabiata [ahr-rah-beh-yah-tah]A spicy pasta sauce made of tomatoes, olive oil, garlic, onions, salt, pepper, fresh orpowdered chilli and basil.

Barnaise Sauce[ber- nayz]A tarragon-flavoured, butter sauce.

Bchamel[beh-shah-mehl]A white sauce made by adding milk to roux (a cooked mixture of equal amounts of flour

and butter, used to thicken many sauces).

Berbere [behr-beh-reh]An Ethiopian spice blend containing garlic, red pepper,cardamom, coriander, fenugreek and various other spices.

It's often used in stews and soups.

Beurre Maini[buhr may-nee]A thickening agent made from flour and softened butter.

Charmoula/Chermoulla[sher-moh-lah]A sauce and marinade used in Middle Eastern cooking,made of stewed onions flavoured with vinegar, honey and a complex spice mixture

called rasel hanout, which contains cinnamon, black pepper, cloves, cumin and

sometimes paprika and coriander. Chermoulla is used on meat and fish and can evenbe adjusted to make a unique vinaigrette.

Chinese Ankake sauce[ahn-kah-kee]Starchy Chinese sauce.

Choron Sauce[shoh-ron] Tomato flavoured, smooth, rich, creamy

sauce, made from egg yolks and butter.

Cocktail SauceA combination of ketchup or chilli saucewith prepared horseradish, lemon juice

and Tabasco sauce (or other hot red

pepper seasoning). It is used with seafood

and as a condiment for hors doeuvres, etc.

Sauces and Dressings

An essential element in all of the worlds cuisines, a sauce is a liquidthat enhances the flavour and appearance of a d ish. There are somany varieties from the French classics that characterised theircuisine to Asian blends and beyond that one could spend yearsstudying sauces alone. This section of the guide will give you a

broad view of the most important sauces we use.



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Cumberland Sauce [kuhm-bhur-land]Redcurrant jelly.

Dijon Mustard Sauce[dee-zhon]A sauce made with mustard from Dijon region in France.

GravyA sauce made from meat juices, usually combined with a liquid such as chicken or

beef stock, wine or milk -and thickened with flour, corn flour or some other thickening

agent. Gravy may also be the simple juices left in the

pan after meat, poultry or fish has been cooked.

Guacamole[gwa-kah mow-lee]A Mexican dish of mashed avocado mixed with

lemon or lime juice and various seasonings (usually

chilli powder and red pepper). Sometimes finelychopped tomato, onion and coriander are added.

Guacamole can be used as a dip, sauce, topping

or side dish. If making in advance, cover well as

guacamole will discolour.

Hoi-Sin Sauce[hoy-sihn]A Chinese sauce thick, sweet, spicy, reddish-brown made from beans, garlic and

spices.

Hollandaise Sauce[ho-lehn-dayz]Hollandaise sauce is an emulsion of egg yolks,

a vinegar reduction and hot melted butter. It isthe basic sauce from which other sauces, such

as Barnaise and mousseline are made.

Jus [zhoo]French for juice, which can refer to fruit and

vegetable juices, and the natural juices exudedfrom meat.

Lyonnaise Sauce[e-yo-nayz]Lyonnaise is a classic French sauce made with

onions and white wine, then strained and

served with meat or poultry.

Makhanwalla Sauce[muhk-khuhn-wah-lah]Hindi for butter.

Maple Syrup[may-puhl]Sap collected from the trunk of the maple tree. It is rich in sugar and has an aromatic

flavour.

Marengo [muh-rehng-goh]A French sauce made with tomatoes, olives and garlic, often

used to garnish chicken or veal.

Marinade[ma- ree-nehd/ma-ree-nahd]A seasoned liquid in which foods such as meat, fish andvegetables are soaked (marinated) in order to absorb flavour.

Most marinades contain an acid (lemon juice, vinegar or wine)

and herbs or spices.

Mornay Sauce/Sauce Mornay[mohr-nay]A bchamel sauce enriched with egg yolks and flavoured with grated gruyre cheese.It is used to coat dishes that are to be glazed under the grill or browned in the oven,

including poached eggs, fish, shellfish and vegetables.

Nam Pla/Fish Sauce[nam plah] This sauce is fund amental to Thai foo d. It is made with the liquid that comes fromfermented anchovies and is very pungent.

Nantua Sauce [nan-too-ah]A crayfish sauce (lobster sauce).

Pesto [pehs-toh]A green Italian sauce for pasta, typically

made from pine nuts blended with fresh

basil, parmesan cheese, garlic and oliveoil. The sauce can be stirred into freshly

cooked pasta, spooned on to thick soups,

toasted on bread or added to mayonnaiseand salad dressings. Red pesto contains

grilled red pepper or pimiento.

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Piquant Sauce [pee-kahnt]Brown sauce for western dishes, made from chopped gherkins, sometimes with herbs.

Pistou Herb [pihs-too]A blend of chopped basil, garlic and olive oil. It is the French version of Italy's pesto.

Pure [pyoo-ray]Fruit or vegetable mashed to a smooth, thick, paste-like consistency.

Ragot [ra-goo]A thick, rich, well-seasoned stew of meat, poultry,

fish or vegetables.

Red PestoA sauce or dressing made with red peppers, chillies,garlic, olive oil, pine nuts and parmesan cheese.

Rmoulade[ray-moo-lahd]A mayonnaise-based sauce made from finely-

chopped capers, gherkins, anchovies and herbs.

Rouille [roo-yuh/roo-ee]Garlic and saffron mayonnaise.

Russian Sauce/DressingA mayonnaise-based sauce flavoured with tomato ketchup.

Salsa [sahl-sah] The Mexican and Spanish word for sauce.

Traditionally, a Mexican cold sauce made fromtomatoes flavoured with coriander, chillies and

onions. Generally, a cold chunky mixture offresh herbs, spices, fruits and/or vegetables

used as a sauce or dip.

Satay [sah-tay]A spicy sauce based on soy sauce. It contains

sugar, oil, chilli, onion, garlic and shrimp.It may also contain peanuts.

Sauce Diplomate/Diplomat SauceAlso called riche sauce, it is made with lobster butter, truffles and lobster flesh andaccompanies delicate fish, such as John Dory, sole and turbot.

Shoyu [shoh-yoo]Soy sauce.

Soy/Soya Sauce This extremely important ingredient in Asian cooking is a dark, salty sauce made by

fermenting boiled soybeans and roasted wheat or barley. It forms a basic ingredient in

both Japanese and Chinese cooking.

Tabasco Sauce[tabas-koh]A hot, thin, spicy sauce made from vinegar and red chilli peppers.

It can be used to season meat or sauces or added to cocktails for

an extra kick.

Tapenade [tah-peh-nad] Tapenade is a paste made of black o lives, capers, anchovies,mustard, basil and parsley. It can be used on crostini or

bruschetta; with pasta and in sauces; as a marinade for meat

and also for adding to casseroles and stews.

Tartar Sauce [tahr-tahr]Mixture of minced capers (the flower bud of a bush found in the Mediterranean region

and parts of Asia, generally pickled in vinegar brine), dill pickles, onions or shallots,

olives, lemon juice or vinegar and seasonings. It is traditionally served with fried fish,

but can also be used with vegetables.

Tartare [tahr-tahre]1. Sauce made from mayonnaise, gherkins

and capers.

2. Steak tartare is made with minced beef,

served raw with egg yolk andseasoning.

Sauces and Dressings Sauces and Dressings



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Teriyaki[teh-ree-yah-kee]A Japanese dish consisting of food, such as beef or chicken, which has been marinatedin a mixture of soy sauce, sake, sugar, ginger and seasonings before being grilled, broiled

or fried. The sugar in the marinade gives the cooked food a slight glaze. Teriyaki sauce is

made with the above ingredients.

Vinaigrette [vee-neh-greht]A sauce commonly used to dress salads, comprisingoil and vinegar. Emulsified vinaigrettes use egg

and/or mustard to stabilise the dressing. Alternative

combinations using acids other than vinegar, suchas wine or citrus juice, are also called vinaigrettes.

Velout [veh-loo-tay]A basic term used for soups and sauces. Butter, flour,

stock and usually cream and egg yolks are cooked

together to make velout.

White Sauce[wa-i-t] The basis of many other sauces, made from flour, butter and milk. It has a smooth ,slightly thick consistency and is basically tasteless.

Salad Dressings:Aoli[ah-ee-oh-lee]A Provenal mayonnaise sauce with olive oil and garlic.

Balsamic/Balsamico[bal-sah-meek-oh]A dressing made with special mild-tastingItalian vinegar.

Basil Vinaigrette[ba-zihl-vih-nee-greht]A dressing made with oil, vinegar and basil.

Caesar [see-zuhr]Garlic vinaigrette dressing made with

Worcestershire sauce and lemon juice.


French DressingAlso known as vinaigrette; made from a mixture of olive oil, wine vinegar, pepper andsalt, to which various flavourings can be added.

Italian DressingA salad dressing consisting of olive oil and white wine vinegar or lemon juice, seasoned

with various ingredients including garlic, oregano, basil, dill and fennel.

Marie Rose DressingPink mayonnaise sauce with tomato pure.

Mayonnaise[may-uh-nayz] Thick, creamy dressing that is a cold emulsion of vegetable oil,egg yolks, lemon juice or vinegar, mustard and seasonings.

Mousseline Dressing[moos-leen]Mayonnaise with whipped cream.

Russian SauceA mayonnaise-based sauce flavoured with tomato ketchup.

Spicy Thai DressingSpicy Thai fish sauce with lime, chopped chillies and coriander.

Thousand Island DressingA mayonnaise-based salad dressing made with tomato sauce and finely choppedingredients such as stuffed green olives, green peppers, pickles, onions and

hard-boiled eggs.

Vinaigrette [vih-nee-greht]Basic salad dressing made from a

combination of oil and vinegar towhich various seasonings can be added,

including mustard and garlic. Vinaigrette

is widely used as a dressing for saladgreens, as well as various meat, fish and

vegetable dishes. A wide variety of oils

can be used (such as olive, sunflower

and walnut). Lemon juice is frequentlyused as a substitute for vinegar.




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DessertsBack to Contents Back to Contents


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From an old French word meaning to clear the table, dessert refersto sweet foods served after the main part of a meal. Desserts are arelatively recent addition to the standard meal plan in the Western

world. Before the rise of the middle class in the nineteenth century,sweets were a rare treat, or even the sole preserve of the

aristocracy. Some cultures prefer to mix sweet and savoury dishesthroughout a meal rather than having a separate sweet course.

Apfel und Dattelkuchen[ap-fehl oond dah-tehl-koo-khuhn]German for apple and date cake.

Baba/Savarin [bah-bah/sav-uh-rihn]A yeast cake soaked in syrup, often flavoured with rum. In a ring shape, it is namedSavarin.

Baklava[bahk-lah-vah] This popular Greek and Turkish pastry is made from layers of filo pastry, nuts andhoney. After it is baked, spiced lemon-honey syrup is poured over

the pastry after it is baked and left to soak into the layers.Barquette [bahr-keht]A small boat-shaped tart made of basic pie dough or puff pastry,baked and then filled with various sweet or savoury ingredients.Sometimes it is filled before it is baked.

Bavarois[bah-vah-rwah]A French name for Bavarian cream, which is custard mixed withwhipped cream, various flavourings and gelatine.

Black Forest Torte The famous Schwarzwlder Kirschtorte hails from Swabia in Germany's Black Forestregion. This exquisite dessert is created by layering kirsch-scented chocolate cake,sour cherries and kirsch-laced whipped cream. A generous coating of whipped creamgarnished with chocolate curls and cherries completes the cake.

BonbonA sweet made of or dipped into fondant.

Budino Al Cioccolato[boo-dee-noh al chee-oh-ko-lah-toh]Baked chocolate pudding.

Butterscotch [buh-tuh-skoch] The flavour of butterscotch is a b lend of butter,brown sugar, cream and vanilla.

Caramel[ka-ruh-mehl]Melted sugar that has been brownedby heating.

Cassata[kuh-sah-tah] Italian dessert made with ice cream andcandied fruit. The name means little case,due to its brick shape, although triangularcassatas can be found.

Desserts



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Chantilly[shahn-tee-lee/shahn-tee-yee] A French term for a whipped cream flavoured with sugar, vanilla and brandy.

Charlotte [shahr-lot]A classical dessert made from mousse with whipped cream or fruit and layers of sponge

cake as the outer cover.

Charlotte Fret Noir [shahr-lot fo-rehn-oo-ahr]Black Forest cake.

CheesecakeA cake made of sweetened cottage cheese or creamcheese, eggs, milk, sugar and flavourings.

Choux Pastry [shoo]Cream puff pastry dough made from water or milk cooked

with butter, flour and eggs.

Clafoutis[klah-foo-tee]A dessert from the Limousin region of France, consisting of black cherries arranged ina buttered dish and covered with a fairly thick pancake batter. It is served lukewarm,

dusted with sugar. There are numerous variations using red cherries or other fruits.

Clotted Cream Thick, baked cream, traditionally from Devon and Cornwall in England. Served with

scones or desserts or made into ice cream.

Compote [kom-poht]Chilled dish of fresh or dried fruit that has been slowly cooked in sugar syrup.

Coulis[koo-lee]Smooth, thick fruit or vegetable sauce, e.g. apricot, raspberry, red pepper. It may be

used to enhance the flavour of a sauce or as the sauce itself.

Crme Anglaise[krehm ahn-glayz] The French term for a rich custard sauce that

can be served hot or cold over cake, fruit orother desserts.

Crme Brle[krehm broo-lay]A type of custard, browned on top with burnt

sugar. Sugar is sprinkled on top and heated to

form a crust.

Crme Fraiche[krehm frehsh]A matured, thickened cream with a slightly tangy, nutty flavour and velvety rich texture.

Crpe [krehp] The French word fo r pancake.

Crumble [kruhm-buhl]A British dessert of raw fruit topped with a crumbly pastry mixture and baked.

Custard [kuhs-tuhd]A sweet sauce, usually quite thick, made from milk, egg yolks, sugar and cornflour.

Often used to accompany sweet dishes, the custard may be flavoured or may be chilled

and served semi-solid.

Demerara Sugar [dehm-uh-reh-rah]A pale-coloured and mild-tasting raw cane sugar named

after its place of origin in Guyana.

Double CreamDouble cream is 48 per cent fat and is the most versatile

cream as it withstands boiling, whips and freezes well.In the USA it is known as heavy cream.

clair[eh-klehr]A small, log-shaped bun of choux pastry, filled with cream and coated with a chocolate

fondant icing.

Falooda[fah-loo-dah]Vermicelli flavoured with sugar and rosewater.

FlanA round tart with a sweet filling and fruits. A flan can also be made with a savoury fillingof vegetables or meat.

Fondant [fon-do]A simple mixture of sugar, water and cream of

tartar mixture a fine white powder derived

from a crystalline acid deposited on the insideof wine barrels boiled until it reaches a soft

ball stage.

Desserts Desserts



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Frangipane [fran-jee-paneh]A pastry cream used in the preparation of various desserts, sweets, cakes and pancakes.It is made with milk, sugar, flour, eggs and butter, mixed with either crushed macaroons

or ground almonds.

Fudge [fuhj]A very soft caramel that melts in the mouth and is

not sticky.

Ganache [gah-nahsh]

A rich icing/filling made of semi-sweet chocolateand whipping cream.

Gateau/Gateaux (pl.) [gah-toh]French for cake.

Gelato [jeh-lah-toh]Italian for ice-cream.

Gnoise [jeh-noo-ahs]Very light sponge cake.

Halva/Halvah[hahl-vah]An Eastern sweetmeat based on roasted sesame seeds, which are ground into a smooth

paste known as tahini, th

module 13 - reading material (menu glossary2)

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