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à la carte (a la kart) French
Translated from the French, this term means "according to the bill of fare" or menu in a restaurant. The menu typically has a stated price for each dish rather than a fixed price for a meal. The diner would select the dishes he or she wanted and then pay the stated price for each dish.
abaisée French
A term used to describe the "lowering" of pastry for use in the preparation of desserts and cakes. The pastry, usually puff pastry, is rolled very thinly for use and it can also mean that a cake is cut very thinly.
Absinthe or absinth (ab'sinth) Noun
1) A somewhat bitter, yellow-green alcoholic drink made by steeping wormwood, anise or other herbs in brandy. 2) absinthe is used to describe the plant wormwood. 3) The term can also be used to describe anything with a yellowish-green colour.
Acetomel
A sweet/sour mixture traditionally use to preserve fruits and is made by combining honey and vinegar to produce a syrupy substance.
agar-agar or agar (a-gar) Malay
A jelly like extract from certain seaweeds used in food processing, the making of cultures for bacteria and fungi in laboratories, as well as in the manufacture of glue. It is more readily used in Asian cultures for soups and jellies and in more recent times, it has been used in Western kitchens in place of gelatine, particularly by vegetarians. It produces a similar effect to gelatine although not as "wobbly".
baba (ba ba) French & Polish
A small, light, cylindrical cake made with yeast and currants and typically flavoured with a rum or kirsch syrup.
baguette (ba-get) French
A long, thin, crusty loaf of French bread with a thin crispy brown crust and a chewy interior.
bain-marie (ban ma-re) French
A vessel partly filled with heated water into which a smaller vessel may be placed for gentle cooking. The double boiler is based on this principle however, the bain marie is mostly used in the oven, while the double boiler is used on the stove top.
bake blind
A technique used to bake unfilled pastry shells for pies. The technique involves the use of some type of weight placed inside the shell to help keep the shape during baking. Typically, cooking paper is used to line the inside of the pastry shell and then either dry rice or beans are poured on top of the paper and filled up to the top of the shell before being placed in the oven to bake.
baklava or baklawa (bak la va) Turkish
A dessert made of paper thin layers of pastry brushed with butter or oil and layered with nuts. After baking, the pastry is covered in a syrup made with honey, rosewater and lemon juice which is allowed to soak in before eating. It is a popular delicacy in middle eastern countries and there are many variations which use different nuts, spices such as cinnamon and cloves and even the addition of dried fruits.
Cabernet (cab air nay) French
A light, dry red wine made from a black grape originally grown in the Gironde region of France, but is now grown all over the world.
café noir (ka-fay nwar) French
A coffee without cream or milk - black coffee.
caffè (kaf-fe) Italian
Italian word for coffee.
calamari or calamary (kal-a mar-i) Latin
The term used to describe squid. Many people refer to calamari as rings which have been breaded and deep fried and served as part of a Fisherman's Basket, however calamari is served in many different ways.
calzone (kal-zo-nay) Italian
Pizza dough which is topped with various fillings and then folded over to form a half circle shape and is then baked in the oven.
daikon (di-kon) Japanese
A large root vegetable which is available in 3 distinct shapes - spherical, oblong and cylindrical. The daikon is usually white in colour and is also known as a daikon radish.
dash (dash)
In cooking terms a "dash" of something refers to a very small amount, somewhere between 1/16 and a 1/8 of a teaspoon.
demi-glacé (dem-ee glahs) French
A term meaning "half-glaze".
dim sum (dim sum) Cantonese
A chinese appetizer of steamed dumplings filled with meat.
dolce (dol cha) Italian
Dolce literally stands for "sweet" and is often used to refer to desserts.
eau de vie (oh de'vee) French
Literally means "water of life", but is understood to be a generic term for brandy.
emulsify (i-mul-se-fi) verb
To mix liquids that do not normally combine smoothly (like oil and water) in order to create an even distribution of all ingredients.
en papillote (on pa-pee-yote) French
A cooking techninque which cooks foods in their own juices rather than by the addition of water, by placing the food in a paper bag.
ensalada [ahn-sa-la-dah] Spanish
The Spanish word for salad.
entrecõte (ahn-tre-kot) French, noun
A steak cut from between the ribs.
falafel or felafel (fa-la-fel) Arabic
A popular and very nutritious Middle Eastern snack consisting of a type of flat bread filled with deep fried chickpea balls tomatoes, cucumbers and tahini, although variations use hommus and a yoghurt/garlic mixture.
feijoa (fay-jo-a) South American
A shrub or small tree of the myrtle family cultivated for it's edible fruit. The taste of the fruit is described to be a cross between pineapple and guava with a hint of strawberry and mint.
filbert (fil-bert) noun
A variety of cultivated hazelnuts named after St Philibert because the nuts ripens around his day on August 20.
focaccia (fo-kah-chee-ah) Italian
A dimpled bread which is similar to pizza dough with a simple topping consisting of no more than 2 ingredients; drizzled with oil and baked flat in an oven.
fondue (fon-du) French
Any dish of heated sauce into which small pieces of food are dipped before eating.
ganache (ga-nash) French
A mixture of chocolate and cream, heated to create a lovely smooth mixture for use in cakes and desserts. The quantities of chocolate and cream can be varied in order to achieve different consistencies.
garam masala (ga-rahm ma-sah-la) Indian
A blend of warming spices such as cardamom, coriander, cinnamon, cloves, cumin and black pepper, traditionally used in northern Indian cooking. Many variations of the mix are available or you can prepare your own depending on which ingredients you prefer.
garniture (gar-nee-teur) French
An edible decoration, trimming or garnish.
gazpacho (gath-pa-cho) Spanish
A spicy, cold soup that includes strained tomatoes, cucumbers, capsicums, celery, olive oil and spices.
Gewurztraminer (ger-vertz-tra-meener) German
A German white wine.
haggis (hag-is) Old English
A pudding made from the heart, lungs and liver of a sheep or calf, chopped and mixed with suet, oatmeal, onions and seasonings, then boiled in the somach of the animal.
halibut (hale-e-bet) noun
The largest of the flatfish found chiefly in the North Atlantic and North Pacific.
hardtack (hard-tak) noun
A very hard, dry biscuit that resists spoilage and is mainly eaten by sailors and soldiers.
haute cuisine (ot kwe zeen) French
The art of preparing and cooking fine foods. Translated as "high class cooking", haute cuisine typifies the rich ingredients and exquisite tastes of classis French cooking.
high tea British
Traditional, high tea is a tea at which meat is served, usually later than the ordinary tea. Although today, high tea, is taken to mean a formal tea where fine pastries and cakes are served.
infusion (in-fyu-zh'n) noun
A liquid extract obtained by steeping or soaking ingredients like tea leaves, herbs or fruits in either water or oil and sometimes vinegar or alcohol.
insalata (in-sa-la-tah) Italian
The Italian word for salad.
jambon (zham-bon) French
The French word for ham.
jicama (hic-a-ma) Mexican
A firm, bulbous root vegetable known as the Mexican potato, probably because of it's appearance which is brown on the outside and white on the inside. Jicama is crunchy and has a slightly sweet taste.
julienne (ju-lee-en) French adjective
1) To cut in thin strips or small pieces. 2) A clear soup which contains vegetables cut into thin strips or small pieces.
kielbasa (kyel-ba-sa) Polish
A type of smoked sausage made from pork.
Kinilaw cuisine (kini-law) Philippines
The true Philippine cuisine which uses only fresh ingredients which can vary from crustaceans, fruits, flowers, larva, dog and even spiders.
knish Yiddish
A pastry made of dough wrapped around a stuffing of potato, cheese or liver.
kohlrabi (kol-ra-be) latin noun
A cruciferous vegetable related to the cabbage with a turnip shaped stem.
kosher (ko-sh'r) Hebrew adjective
Meaning "right" or "clean" according to the Jewish law and is also a term used to describe products that meet the requirements of the Jewish law.
lamington (lam-ing-t'n) Australian
A cake made with sponge cake cut into squares, dipped in chocolate and coated in dessicated coconut.
latté (la-tey) French
Coffee made with milk - white coffee.
leaven (leev-en) noun
Any substance such as yeast, that will cause fermentation and raise dough.
legume (leg-yoom) noun
A plant which bears pods containing a number of seeds. Beans lentils and peas are legumes.
liaison (lee-ay-zon) French
Thickening sauces, soups or other liquid foods by the addition of egg, flour or other thickener.
macaroon (mak-a-roon)
A small, round, crisp biscuit usually made with coconut but can be flavoured with coffee, chocolate or other spices.
Madeira or madeira (ma-dir-a) noun
A type of fortified wine made on the island of Madeira. The wine can range from pale and dry to brownish and sweet.
mahi mahi (ma-hi ma-hi) Hawaiian
A salt water fish popular as food, also a name for a dolphin.
marmite (mar-mayt) French
1) An earthenware pot in which soups are made and served. 2) A yeast extract which has a rich vitamin content.
Marsala (mar-sa-la) Sicilian
A light wine resembling sherry and originating from Marsala in Sicily.
nappe or nap (nap) French
To coat a food with a fine, light covering of sauce or other ingredient.
Nesselrode (nes-el-rod) English
A frozen pudding made with nuts, fruit or rum and used as an ice-cream or to fill pies.
noisette (nwa-zet) French
A small, round piece of lean meat, usually veal, lamb or mutton.
non-reactive cookware
When a recipe requires the use of non-reactive cookware, use clay, glass or stainless steel. These materials do not react with the foods with which they are used.
nori (nor-ee) Japanese
A red marine alga (seaweed) usually sold in sheets for use in the making of sushi.
paella (pa-el-a) Spanish/Catalan
1) A spicy dish consisting of seasoned rice, cooked in oil and saffron to which either lobster, shrimp or scraps of chicken, pork or beef are added, along with fresh vegetables. 2) A frying pan.
pain perdu ( pahn per-du) French
Pieces of stale bread fried in butter and served sprinkled with icing sugar. It is also known as "French toast" although the recipe is made as a local dish in many parts of the world including Spain, England and the USA.
panettone (pan-e-to-nee) Italian
A dry Italian holiday cake made with raisins, candied fruit peel and almonds, originating from Milan.
paprika (pap-ree-ka) Hungarian/Serbo-Croation
The name given to the ground, dried fruit of certain mild red peppers used as a seasoning for food. Although sweet (mild) paprika is the most widely used, the "heat" intensity can vary from mild to very hot. It gives a wonderful flavour to soups, stews, sauces and is the main flavour ingredient in the Hungarian dish known as "paprikash".
pasty or pastie (pass-tee) Cornish
A pie filled with meat and/or vegetables. The distinctive feature of the pastie is that is not baked in a pie dish, the pastry is simply folded over and crimped on the edges and baked on a baking sheet.
quadrille (quad-ril) French
To mark the surface of food with small squares either with a knife or a hot skewer.
quark (qwark)
A soft, un-ripened cheese with the texture of creamed ricotta cheese and the flavour of cottage cheese.
quinoa (keen-wah) South American
1) An annual plant of the amaranth family grown in the Andes and used as a grain. The seeds are very small, highly nutritious and of a pale yellow colour. 2) A herb of the goosefoot family also grown in the Andes. 3) The seed of either of these plants.
raclette (ra-klet) Swiss
1) A fondue made by holding cheese near a fire and scraping off the part that melts onto crusty bread or boiled potatoes. 2) The name of the cheese that makes the dish.
ragout (ra-goo) French
A highly seasoned stew made with meat and vegetables.
ramen (ra-men) Japanese
Deep-fried noodles popular in Asia.
Riesling (reez-ling) German
1) A dry, white wine. 2) The grape from which this wine is made.
risotto (ri-sot-to) Italian
A dish consisting of dried arborio rice quickly fried in olive oil and then slowly cooked by the addition of small amounts of stock and the addition of whatever ingredients (meats, vegetables, herbs) are in season for extra flavour.
sabayon (sa-ba-yohn) French
This is the French word for an Italian custard dessert called zabaglione.
sake (sa-key) Japanese
An alcoholic beverage made from fermented rice mash. This drink is popular in Japan where it is traditionally served in warmed porcelain cups.
sashimi (sa-shee-mee) Japanese
Thin slices of raw fish served as an appetizer in Japan.
sauerkraut (sour-krout) German
Finely cut cabbage, salted and allowed to ferment. Whole heads of cabbage can also be made using the same process. Sauerkraut is said to have many enzymes that are good for digestion.
sauté (saw-tay) French
A cooking technique which involves quickly cooking or browning food in a little oil over high heat.
tahini (ta-hee-nee) Middle Eastern
A paste made from crushed sesame seeds and similar in texture to peanut butter. Tahini is the key ingredient in a chick pea dip called homus and can be used as a spread, as well as a salad dressing ingredient. Tahini is highly nutritious and is an excellent non-dairy source of calcium.
tamale (ta-mal-ee) Mexican
A dish made from cornmeal, minced meat, seasoned with red peppers, wrapped in corn husks and roasted and steamed.
tamarind (tam-er-ind) Arabic
1) A tropical fruit, a brown pod with juicy, acidic pulp used in foods, drink or medicine. 2) The evergreen tree bearing this fruit. The tree belongs to the pea family.
tapa (ta-pah) Spanish
Any small snack food served with a drink. Examples are olives, strips of ham, stuffed eggs and even dips.
tapioca (tap-ee-o-ka) Brazilian
A starchy, granular food obtained from the root of the cassava plant, used especially in puddings, for thickening soups and sometimes as postage-stamp glue.
umami (oo-ma-mee) Japanese
A taste that is neither one of the known tastes of sweet, salty, sour or bitter, but only described by the Japanese as "delicious". It is said that sauted mushrooms, aged cheeses, tomatoes and aged meats have the umami taste - all of these have a high natural incidence of the chemical called glutamate. Umami can be achieved in cooking by the addition of MSG (mono-sodium glutamate).
Vegemite (veg-e-mite) Australian
A yeast extract product similar in taste and texture to the British Marmite. Very dark brown/black and very salty. High in B group vitamins.
verjuice or verjus (ver-jus) French
An acid liquor made from the juice of crab apples, unripe grapes or other sour fruit. In old days it was much used in cooking in place of vinegar and for medicial purposes, today it is again gaining favour with chefs and high class restaurants.
vermouth (ver-mooth) French/German
A white wine which can be either dry and pale yellow in colour, or sweet and reddish-brown in colour. It is flavoured with wormwood or other herbs and used as a liqueur or in cocktails.
vinaigrette (vin-e-gret) French
A sauce made with vinegar, oil and herbs used on cold meats and vegetables.
vol-au-vent (vo-lo-vohn) French
A light pastry, such as puff pastry, made into a cup shaped shell, baked and then filled with a mixture of meat and/or vegetables in sauce. The shells can range in size from small, appetizer sizes to large, almost family sizes.
waffle (wof'l) Dutch
A cake made of batter and cooked in a waffle iron until lightly browned and crisp. The waffle iron gives the cake an appearance of uniform, grid-like square indents over the entire surface on both sides.
wasabi or wasabe (wa-sa-bee) Japanese
1) A plant of the mustard family grown for its roots. 2) The grated root of this plant served with raw fish.
wassail (wos-el) Scandanavian
1) A drinking party. Revelry. 2) Spiced ale or other liquor drunk at a wassail. 3) A salutation wishing good health or good luck to a person. To which the reply is supposed to be "Drink Hail!".
water chestnut or caltrop
1) Any one of a genus of aquatic plants of the evening primrose family, whose nut like fruit contains a single, large edible seed. 2) The fruit of any one of these plants.
wheat germ
A tiny, golden embryo inside the wheat kernel, separated in the milling of flour. Highly nutritious, it is used as a cereal.
zabaglione (za-bal-yo-na) Italian
A sweet mixture of egg yolks, sugar and wine, cooked lightly and served as dessert or sauce.
zest
1) Grated rind of citrus fruits. 2) A pleasant or exciting quality or flavour.
zwieback (zwee-bak) German
This literally means "twice baked" and is a kind of bread or cake which, after baking is sliced thinly and toasted until brown and crisp.
