Tabasco Sauce

Trademarked brand of Tabasco pepper sauce, barrel aged for three years, from the McIlhenny family, Louisiana. ‘Tabasco’ comes from the Mexican state of the same name, from where the chilies originate

Taboulé

North African and Middle Eastern salad of couscous, millet, lemon juice, raisins, chopped mint and parsley. Other additional ingredients include dried fruit, chopped vegetables

Tamari

Thicker than Soy Sauce, but made the same way. Suitable as a condiment or for basting roast meats

Tapenade

Dip of finely diced black olives, garlic and olive oil

Tarragon

Long, pointed green leaves prized for the anise-like scent, widely used in French cuisine

Tartar Sauce

Mayonnaise, onions, parsley, finely diced pickles and capers, lemon juice, seasoning. Cold sauce served with seafood

Tataki

Japanese term for meat or fish seared and marinated with vinegar, then sliced thinly and coated crushed ginger. Meaning ‘broken apart’ in Japanese, from the pounding of the ginger

Tea

The most common drink on earth. Leaves of the Camellia Sinensis plant, dried, fired and steeped in hot water, served with milk, sugar or lemon. White, green and black tea all comes from the same plant, but is harvested at different growth stages and processed differently.

Tenderloin

(American) cut of steak from between the rib and the short loin, producing the famous cuts for Chateaubriand, Filet Mignon and Tournedos

Tentsuyu

Japanese dipping sauce made from Soy Sauce, Mirin and Dashi

Terrine

See Pâté

Thermidor

Sauce made from Béchamel with white wine, tarragon, shallots and mustard which is used to top lobster meat

Thousand Island dressing

Mayonnaise, Ketchup, Tabasco, Cream, Salt, Pepper, Paprika

Thyme

Woody herd that stands up well in the oven or on the grill and goes very well with Pork, Chicken and Tomatoes

Tia Maria

Jamaican coffee liqueur based on Rum

Tian

French word describing a shallow earthenware casserole as well as the food it contains. Originally refers to a French eastern dish, gratinate mixed vegetables.

Tiramisu

Italian Mascarpone cream cheese cake. Layers of sponge cake or lady fingers soaked in Tia Maria or Kahlua, espresso coffee, topped with cocoa powder. ‘Tiramisu’ means ‘Pick me up ‘ in Italian and used to be eaten in the morning

Tisane

Hot drink made from the steeping of dried herbs, fruits, flowers, roots and leaves or a blend of such in hot water. Does not include tea.

Toast

To brown (especially bread) under a grill

Toffee Sauce

Caramel sauce with butter.

Tofu

Soya bean curd.

Tonnato

Italian sauce made from puréed tuna, anchovies, capers, lemon juice and olive oil

Toploin

(American) cut of steak from the top of the loin section of the cow. Widely known as the ‘New York Strip’ steak

Torchon

Usage of cheese cloth to mold foie gras terrine for example as sausage shape

Tortellini

Small pasta stuffed with various fillings, shaped into a ring or hat shape.

Tortilla

Mexican pancake made by corn flour.

Tournedos

Thick slice of the head of the beef fillet.

Trifle

From England, sponge cake doused with spirits covered with jam and custard, topped with whipped cream and garnished with candied or fresh fruits, nuts or grated chocolate.

Trout

Fish, mainly found in freshwater, but there are ocean varieties. They are a meaty fish, related to the salmon. Smoked trout is very popular. Common varieties include Rainbow, Spotted and Brown

Truffle

Rich confection made with a mix of melted butter, cream, sugar and various flavorings such as liqueurs, spices, vanilla, coffee or nuts. After cooled down, rolled into balls and covered with cocoa powder.

Tuile

Very light pastry dough made with flour, icing sugar and egg white

Turmeric

The ground root of a leafy plant in the ginger family. The musky taste and bright yellow colour gives distinct flavour to many sauces

Tuna

Found in temperate marine waters throughout the world, tuna is a member of the Mackerel family. There are numerous varieties of tuna, the best known being albacore, blue fin, black fin (or big eye), yellow fin and skipjack (or bonito). All tunas have a distinctively rich-flavoured flesh that is moderate to high in fat, firmly textured, flaky and tender. The high-fat albacore has the lightest flesh and is the only tuna that can be called “white”. The Yellow fin tuna is usually larger; the flesh is pale pink with a flavour slightly stronger than that of the albacore. The small bonitos rarely exceed 25 pounds. They range from moderate to high-fat and are the most strongly flavoured of the tunas

Turkey

Game bird native to North America

Turnover

A puff pastry half-moon or triangular shaped filled with stewed fruit (apple turnover)

Tuscan bean soup

Spicy bean soup with cream, served with garlic croutons

Tzatziki

Greek condiment, yoghurt with cucumber, garlic, seasonings and chopped mint leaves

Vacherin

Cold dessert made of a ring of meringue or almond paste filled with ice cream and/or whipped cream

Vanilla

Seed pods used to flavour dessert, known for the intense aroma

Velouté

One of the four classic Mother sauces. White stock, stirred into roux. The base for other sauces, such as Allemande.

Venezia

Pasta sauce made from white wine, baby shrimp, green peppercorns, bell pepper, cream, garlic and parsley

Venison

Deer or reindeer meat

Verte Sauce

Mayonnaise coloured green with watercress or spinach. See also ‘Green Goddess Sauce’

Vichyssoise

Potato and leek broth, blended with cream

Vol-au-vent

A pastry basket used for canapés. ‘Vol-au-vent’ means ‘Fly in the air’ in French, referring to the incredible lightness of the structure

Waffles

Similar to pancake batter, baked in special grid-type iron machines. Delicate, crisp texture with choice of toppings.

Waldorf salad

Mayonnaise with chopped apples, celery and nuts. Waldorf Astoria with additional pineapple.

Walnuts

The fruit of the tree of the same name. A wrinkled, brain-shaped nut with an intense, savoury flavour

Wasabi

Japanese horseradish. The colour is green and it’s an extremely hot condiment. It’s normally sold as a powder, water has to be added.

Water Chestnut

Crisp and crunchy white root of an aquatic plant native to S. E. Asia. The flavour is bland, but it is included in stir fries, etc for its texture

Watercress

Thought to be native from Europe. Usually eaten raw as salad or garnish. Light green, looks like a cabbage, refreshing taste, very crispy also when cooked

Weetabix

Cereal biscuit from England made entirely of compressed wheat flakes and nothing else

Wellington

Beef fillet covered with foie gras, mushroom Duxelles, and meat farce, wrapped in puff pastry and baked.

Western Potato

Wedge of potatoes, par baked then deep fried and coated with Cajun spices

White bread

Bread made in a standard rectangular loaf using bleached flour

Whole Wheat

Bread made in a standard rectangular loaf using unbleached flour

Wonton

Small round shaped Chinese dumplings. Wonton dough will be filled with pork, shrimp, beef or poultry, than poached or deep-fried.

Worcestershire Sauce

English condiment made up of anchovies, lime, garlic, soy sauce, tamarind, molasses, vinegar and various sauces

Yellow Squash

Relative of the pumpkin and watermelon, with a bright yellow flesh

Yellowtail

A member of the Jack family of fish, which includes Tuna. White flesh with a meaty texture

Yoghurt Dressing

Plain yoghurt, chopped fresh herbs, sugar, seasoning

Yorkshire Pudding

Flour, milk, salt, pepper and eggs roasted in meat fat until crispy.

Yuzu

Small, sour Japanese limes

Zucchini

Summer-season squash and a key ingredient in Ratatouille. Also known as ‘Courgette’

Long, tube shape pasta

Macaroon

Kind of cookie made with egg white, sugar, coconut or ground almonds and then baked

Macchiato

Shot of espresso, ‘marked’ with a spoonful of hot, foamed milk

Mace

Less pungent than Nutmeg. See also Nutmeg

Madeira

Portuguese fortified wine from the island of Madeira, similar to sherry

Mahi-Mahi

Meaty sea creature from the Dolphin family

Malossol

Means ‘slightly salted’ in Russian. Commonly applied to caviar. It is also wrongly used to mean a higher grade of caviar, when any grade can be ‘Malossol’

Maltaise Sauce

Hollandaise sauce with blood oranges juice and zest

Mango

Kidney-shaped tropical fruit, originally from India. Has stringy, sweet flesh and a large central stone

Mangosteen

Asian fruit, no relation to the mango. Segmented cream-coloured flesh like a tangerine with a refreshingly tart flavour

Marchands De Vin

French sauce made from a reduction of red wine, cracked black pepper, chopped shallots, and glace de viande. At the last minute, the sauce is finished with parsley, butter, lemon juice and whisked hard.

Margarine

Butter substitute made of vegetable oil (sunflower, palm, soy, coconut, etc.) and/or animal fat, hydrogenated to solidify the product with the addition of water and/or milk, salt, and often vitamins

Marguery Sauce

Reduction of fish stock and white wine, blended with egg whites and butter. Served with fish, such as Sole

Marinade

Ingredients may vary, usually a mixture of vinegar, oil, wine, spices, salt used for meats and salads

Marinara

Pasta sauce used for seafood. Tomatoes, onion, garlic, anchovies, olives and parsley. In America, Marinara is considered plain tomato sauce

Marinate

To allow food to soak or steep in a marinade, therefore the flavouring may be absorbed

Marjoram

An herb used to flavour meat. Although it looks like Oregano, it is actually closely related to mint. The flavour is bitter-sweet, but very aromatic. Stands up well to strong meat flavours

Marzipan

Sugar syrup with almonds and flavours rolled and worked together for a fine paste. Used for decorating dessert, or making petit fours

Mascarpone

Swiss/Italian double or triple cream cheese, often used for desserts

Mashed Potatoes

Boiled potatoes with additional butter and milk and churned until creamy, smooth and consistent

Matjes

A reddish herring that has been skinned and filleted before being cured in a spiced sugar-vinegar brine

Matzo

Thin, brittle, unleavened bread traditionally eaten during Jewish Passover holiday.

Mayonnaise

Cold sauce based on egg-yolk, mustard, seasoning, and oil.

Meat Loaf

Ground meat (such as beef, turkey, lamb or pork) mixed with various seasonings (like onions, bell peppers, herbs, ketchup, and so on) and bound (see bind ) with eggs or bread-crumbs

Melba (Peach)

The name of a popular dessert invented by Auguste Escoffier. Poached peach halves are served with vanilla ice cream and topped with fresh raspberry sauce.

Melba toast

Very thin slices of white baguette loaf toasted in the oven until it is brown and crispy, traditional served with Caviar

Meringue

A very light biscuit made from stiffly whisked egg-white and sugar. Also can be used as topping for cakes and also used with Baked Alaska

Mesclun

Mix young salad .Typical from Nice area.

Meuniere

Usual preparation for fish (often Sole). The fish dipped in flour, sautéed in butter and served with butter sauce and parsley

Milanese

Italian style from Milan refers to tomato sauce with ham and truffles. In terms with risotto means additional saffron. Also found with veal piccata, and here means additional parmesan cheese mixed in the egg wash

Minestrone

Thick Italian vegetable soup. Most of the time, the soup is served with an addition of pasta, pesto and parmesan cheese

Mint

Fresh tasting herb whose leaves bring an up-lifting taste to any dish. The two major varieties are Spearmint and Peppermint

Mint Jelly

American condiment to go with lamb consisting of artificially flavoured mint jelly

Mint Sauce

Sauce prepared from finely diced mint leaves, clear vinegar and sugar to accompany lamb

Minute Steak

Sirloin steak, sliced very thinly in order to be cooked quickly

Mirepoix

Diced root vegetables and potatoes added to sauce bases and roasted together to enhance color and flavor.

Mirin

Japanese cooking wine, golden in colour, made from glutinous rice

Miso

Paste made from partially fermented Soya Beans, makes the Japanese soup of the same name when combined with Dashi and Mirin

Mizuna

Feathery Japanese salad leaf and a component of Mesclun

Mole

Pronounced ‘Mo-LAY,’ this red-brown Mexican sauce is an intriguing mix of ground pumpkin seeds, onions, garlic and different chilies blended smooth and sweetened with chocolate. Used as sauce for roast chicken

Monk fish

(Angler fish) A large, extremely ugly fish. Its flesh is low in fat and firm textured, and has a mild, sweet flavor. The only edible portion of this impressive fish is the tail, which is suitable for almost any method of cooking.

Monte Cristo

Ham and cheese sandwich, dipped in beaten eggs and pan-fried.

Morels

French wild mushroom that look like a sponge, related to the truffle, smoky, earthy flavour

Mornay

Béchamel sauce with an addition of Swiss cheese

Mousse

Very light preparation made from fruit puree or chocolate whipped cream, sometimes eggs or gelatine.

Mousseline

In terms of sauces, it is a derivative of Hollandaise with the addition of whipped cream. In general, mousseline is a mixture of egg white, heavy cream and meat, fish, poultry or vegetables, blended, seasoned and used as stuffing, filling for galantines or can be poached as quenelles.

Mousseline Potato

Mashed potato made with cream instead of milk

Mozzarella

Soft, elastic cow’s milk cheese, brilliant white, used in Italian cooking. In America, this cheese is made from buffalo milk. Mozzarella can also be found dry.

Muffins

Quick sweet breakfast or teatime breads, made with eggs and baked in small cup shaped molds. Made with white, corn or whole wheat flour, additional fruits are also possible (mostly used blueberry and raisins). English Muffin is yeast raised dough, for toasting.

Mughalay

Dish from Mongol, made from cauliflower and potatoes with spicy mustard sauce (cumin, curcuma, coriander, ginger) like a stew.

Mulligatawny

English-Indian chickens curry soup including blanched almonds and coconut milk.

Mulligatawny, which literally means pepper water, is an English interpretation of an Indian dish. It has seemingly limitless versions, but most have curry and a bit of chicken. We’ve added tart Granny Smith apples, plenty of spice and a touch of coconut milk.

RECIPE INGREDIENTS:

1 tablespoon canola oil

2 stalks celery diced

3 cloves garlic minced

1/2 teaspoon ground cumin

2 Granny Smith apples peeled and diced

1 1/2 teaspoons hot Madras curry powder.

1/2 teaspoon ground coriander.

1/2 teaspoon ground ginger .

6 cups reduced-sodium chicken broth.

1/2 cup white basmati rice.

12 ounces chicken breast tenders cut into bite-size pieces

1 cup lite coconut milk

1 tablespoon lemon juice

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

3 tablespoons toasted sliced almonds

Tip: Hot Madras curry powder, located in the spice aisle of most supermarkets, adds a pleasant level of heat. Substitute regular curry powder for a milder soup.
To toast sliced almonds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

DIRECTIONS:

Heat oil in a Dutch oven over medium-high heat. Add onion, celery and garlic; cook, stirring often, until softened, about 5 minutes. Add apples, curry powder, cumin, coriander and ginger and cook, stirring often, until the apples begin to soften, about 2 minutes. Add broth and rice; bring to a boil. Reduce heat to a simmer and cook, uncovered, for 12 minutes.

Add chicken, return to a simmer and cook until the chicken is cooked through and the rice is tender, 8 to 10 minutes more. Stir in coconut milk and return to a simmer. Remove from the heat; stir in lemon juice, salt and pepper. Garnish with almonds (if using).

Multigrain/All Grain

Bread made from multiple different grains milled to different consistencies

Mustard

Ground or powdered seeds of the mustard plant. Mixed with vinegar, sometimes with white wine and water for a paste. Can be spicy or mild, used as condiment.

Nantua Sauce

A Béchamel-based sauce with cream and crayfish butter added, served with seafood

Napoleon

Individual pastry made up of many layers of puff pastry and cream of chocolate mousseline, dusted with icing sugar

Nasi-Goreng

Indonesian fried rice. Nasi = rice, Goreng = fried, same condiments as Bami-Goreng.

Navy Beans

Small white legume commonly found in tinned baked beans

Nectarine

Peach with smooth skin and firmer flesh

New potatoes

Potatoes young cooked with the skin.

Newburg

Rich dish of shellfish in seafood stock, butter, cream, egg yolks and sherry or brandy. Also the sauce of the same ingredients used on other foods.

Nicoise

Salad made with tuna flakes, green beans, olives, tomato, anchovies and eggs.

Noisette Potato

Small balls of raw potatoes deep-fried or baked in butter. ‘Noisette’ because they are the size and shape of a hazel nut.

Nom Pla

Spicy, salty fermented fish sauce from

Normande Sauce

A fish stock based Velouté with cream, butter and egg yolks

Nougatine

Mixture of chopped nuts and caramel.

Nuoc Nam

Vietnamese fish sauce. See also Nam Pla

Nutmeg

One of two important spices produced by the tree Myristica Fragrans, the other being Mace, nutmeg has a ‘Christmas’ scent connotation

NY cheese cake

Heavy cream, cream cheese, eggs and egg yolks to add richness and a smooth consistency. Also called Jewish-style, it is baked in a special 13-15 cm (5- to 6-inch) tall spring form pan in many restaurants. Some recipes use cottage cheese and lemon for distinct texture and flavour or add chocolate or strawberry to the basic recipe. Typically without crust.

Oak leave

Small, light green with red tip, slightly crispy, light flavour

Oatmeal

Crushed, rolled and flattened oat boiled with milk or water, used as a breakfast hot cereal. Usually served with hot milk and brown sugar.

Okra

Lady fingers, edible vegetable used for soups (like Gumbo) and stews.

Olives

Stone fruit of the Olive tree found all around the Mediterranean, eaten raw, preserved or in salads and cooked dishes. Major varieties are either green or black and can be flavoured in oil or stuffed

Omelette

Whole beaten eggs fried in pan with additional ingredients and folded in half

Orange

Juicy citrus fruit of the same colour

Orange Blossom

The flower of the Orange tree, made into a water or syrup and used to flavour icing or pastries

Orange Pekoe

Tea made from large, fragrant leaves of the Pekinese region of China, producing a light tasting tea of golden colour

Orange Roughy

This New Zealand fish (also known as slime head) is fast becoming popular in the United States. Its low in fat has firm white flesh and a mild flavour. It can be poached, boiled, baked or fried

Oregano

Herb used fresh or dried in Mediterranean and Mexican cuisine. The Mexican variety has the more pungent scent of the two. Oregano gives pizza sauce it’s distinct flavour

Organic

Products raised or grown without coming into contact with artificial chemicals

Osetra

Osetra is a sub-species of the Sturgeon fish. It produces caviar of a golden/brownish colour. It is intensely nutty and a melt-in-the-mouth silky texture. Connoisseurs often prefer Osetra over the more expensive Beluga. Osetra comes in yellow tins

Osso-Bucco

Braised veal shank in red wine and vegetable sauce. Served with gremolata.

Over Easy/Medium/Well

Cooking temperature for fried eggs, implying that the egg should be turned half way through and finished to varying degrees

Oxtail

Marrow and meat from the bones in the tail of the Ox, nowadays more commonly the cow, used to thicken sauces and make Oxtail soup

Oyster Mushroom

Wild mushroom variety, the cap varies from purple-grey to tan brown, growing on rotting trees in a fan shape. They have a robust, smoky flavour

Oyster Sauce

Traditional Chinese sauce made from Oysters, brine and soy sauce cooked to a dark brown colour. Used in stir fries

Oysters

Hard shell mussels, growth in the depth of the oceans, mostly found in coastal waters of the Atlantic Ocean. Only freshly served on ice in its own shell with lemon juice and other marinades. Delicacy and very valuable mineral source.

Paloise

Hollandaise sauce with fresh mint leaves.

Pampano

A member of the Jack family, this saltwater fish is found in waters off South Atlantic and Gulf states. Its succulent, fine-textured, moderately fat flesh has a mild, delicate flavor. Pompano may be prepared by almost any cooking method.

Pancakes

Batter of eggs, flour and milk pan-fried in little oil to make a fluffy sponge-like flat-cake. If served very thin, these are known as Crepes in France

Pancetta

Italian bacon cured with salt and spices but not smoked.

Panna Cotta

Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. An Italian phrase which literally means “cooked cream”,

Papaya

Tropical fruit with tiny, round, black seeds, yellow-orange flesh and yellow-green skin. Sweet-exotic taste

Paprika

Seasoning powder made by grinding sweet red pepper pods. The main spice in goulash.

Parfait

Semi-frozen ice cream with different flavours

Paris-Brest

Large ring-shaped cake of choux-pastry filled with praline flavoured cream and sprinkled with shredded almonds

Parisienne Potato

Larger than Noisette, circular, but prepared the same way

Parisienne Sauce

Cream cheese, oil, lemon juice, chervil and paprika blended together and used to top cold asparagus

Parmigiano Reggiano

(Parmesan) is a hard, crumbly cheese from Parma, Italy, with a tangy flavour used grated to flavour pasta sauces etc

Parsley

Common herb used in cooking and garnishing. The slightly peppery leaves come in Curly leaved and flat (or Italian) varieties

Parsnip

Creamy, white root vegetable, related to the radish, renowned for its sweet flesh

Passion fruit

Native to Brazil, these eggs sized fruit have wrinkled purple skins and bright yellow flesh. The black seeds can be quite gritty and are often discarded

Pate

Paste made of meat or liver, used for canapés and appetizers. Also known as ‘terrine’ if made more on the chunky side

Pate de Foie Gras

Duck or Goose Liver paste, prized as an appetizer

Peach

Or ‘Persian Apple,’ has a velvety skin and flesh that starts orange and ends red around the centre stone. The flavour is more robust than plums, but similar

Peach Melba

Vanilla ice cream with a half peach topped with raspberry coulis and whipped cream

Pear

Over 5000 varieties of pear are grown. The most common are raindrop shape, with green/red skin and cream coloured flesh

Pecorino Romano

Roman equivalent of Parmesan, but made with sheep’s milk

Penne

Medium sized, straight tubes cut in diagonal

Périgueux Sauce

A rich, brown sauce flavoured with Madeira and truffles, used widely in Perigordine cuisine

Pesto Sauce

Cold Italian sauce made of fresh basil, pine nuts, garlic, parmesan and olive oil, used to dress tomato and mozzarella salads and pasta

Petit Fours

Small cakes, tartlets, etc… With various colors and topping used for dessert time for coffee. Very decorative and stylish

Pheasant

Game bird with deep, musky flavour

Physalis

Small, orange gooseberry relative with a papery leaf attached at one end. Bitter-sweet taste with a piquant aftertaste. Also known as a ‘Cape Gooseberry’

Piccata

Slice of veal escalope, very thinly flattened. Mostly prepared a la Milanese style (egg wash with cheese)

Pilaf (Pilau)

Made by first browning the rice in fat with chopped onions, scented with cardamom pods then by baking it in oven with an addition of 1.5 of its own volume of stock. Traditionally used to express the wealth of nobles, therefore expensive ingredients can also be used like: raisins, gold powder

Pineapple

Bumpy, diamond-skinned fruit with sweet juice. Originally from S. America, now widely imported from Hawaii

Pinenut

Seed of the pine tree, found in the pine cone, with a light waxy texture, often used toasted to add texture to salads and baked items

Piquante Sauce

Brown sauce made with gherkins, shallots, white wine, parsley and various other herbs. Accompanies pork and beef dishes

Pistachio

Small green nuts housed in a two-part shell with a buttery texture

Pistou

French version of pesto, with basil, garlic and olive oil

Pita

Also called pocket bread, middle eastern flat bread made either with white or whole wheat flour

Pittsburgh style

Rare or very rare meat on the inside and charred on the outside. In Pittsburgh, this style is referred to as “black and blue”

Plantain

Edible tropical fruit, similar to bananas.

Plum

Stone fruit of many sub-species and colors

Plum Sauce

Also called ‘Duck Sauce,’ this rich sauce is made from stewed plums and apricots, sugar and salt and is used with oriental meats, such as Peking duck and spare ribs

Plum Tomato

Tomatoes in the shape of plums, favored in Italian cuisine

Polenta

Cooked cracked corn meal.

Pommes Frites

French fries

Pommes Parmentier

Potato cubes.

Pommes Rissolees

Cubed potatoes Sautéed with herbs.

Pont L’Eveque

Semi-soft cheese from Normandy with an assertively strong flavour and a creamy texture

Ponzu Sauce

Yuzu juice, soy sauce, sesame oil and chili used as a dipping sauce in Japanese cuisine for Sashimi dishes

Poppy Seed

Tiny black seeds of the poppy plant, used in bakery and salad dressings

Pork

Meat from a pig

Porridge

Scottish Breakfast cereal of Oatmeal cooked in hot milk and topped with brown sugar

Port

Full-bodied fortified wine from Oporto, Portugal, that comes in either ‘Ruby’ (deep red and velvety) or ‘Tawny’ (light red-brown with more tang)

Port Salut

Brittany, semi-soft cheese, mild, full-bodied flavour

Porterhouse

(American) exclusive cut of steak from both the short loin and the tenderloin together

Portobello Mushrooms

Very large mushrooms, dark brown, fully exposed gills and a dense, meaty texture. The stems are woody, making them inedible

Potato

Tuber vegetable grown under the ground, with over 500 varieties, originally from Central and South Americas

Potato Skins

Half a baked potato, cut length ways with a scoop removed to create a bowl, stuffed with e.g. bacon, grated cheese, sour cream

Poussin

Young chicken.

Praline

Delicate filling consisting of lightly roasted almonds or hazelnuts mixed with sugar then crushed with cocoa or cocoa butter

Praline

Finely chopped almonds mixed with chocolate.

Prawns

Large shrimps. If really large, we call it tiger or king prawns.

Primavera

Tomato-based sauce with zucchini, peas, asparagus, broccoli, garlic, mushroom, pine nuts, olives, parsley and olive oil

Profiteroles

A small sweet or savoury bun made from choux paste, filled with crème Patissiere and coated with hot chocolate sauce. Also served a la mode

Provolone

Hard cheese from Calabrese, Italy, slightly waxy with a mellow flavour

Pudding

Can have a lot of basis : rice, bread, semolina, tapioca, sponge cake, finger biscuits always with cream, egg, sugar and the flavor required

Puff Pastry

Delicate pastry made up of layers with a long preparation process. Used for cakes, tarts, pastries like croissant.

Pumpernickel

Multi grain sour dough dark bread with a slightly sour taste, from Germany

Pumpkin

Large squash-type fruit with fleshy orange meat

Puttanesca

Tomato-based pasta sauce with capers, anchovies, garlic, olives, red chili and olive oil

Quail

Smallest of the game birds from the Middle East

Quattro fromaggi

4 cheeses cream sauce

Quenelles

Small dumplings made out mousseline of meat or vegetable and flour and poached in stock. Seasoned according to the flavour required

Quesadillas

Flour tortillas filled with a savoury mixture (shredded cheese, meat, refried beans or a combination)

Quiche Lorraine

French short crust tart or egg cake filled with onions, bacon, beaten eggs and cream, baked in the oven.

Rabiola

Italian soft cream cheese.

Radicchio

Red leaf lettuce, quite crispy, bitter to the taste

Radish

Red top, white underside root vegetable with a crunchy fresh texture and a peppery taste

Ragu

Thick meat source made from minced beef, pancetta, tomatoes, carrots, celery, garlic, wine, onions, thicker and richer than a Bolognese

Raisin

Semi-dried grapes

Raisin Bread

White bread with raisins added at the dough stage

Raitha

Indian yoghurt dip, with shredded cucumber and scented with cardamom

Rambutan

Asian fruit from the lychees family with hairy skin

Ramontchi

Indian fruit with yellow juicy flesh under a red skin. Very sour taste

Ranch dressing

Sour cream, minced green onion, chives, garlic, lemon juice, salt and pepper

Ranchero salsa

Striking combination of jalapenos, serrano and habanera peppers that are blended together with onions and tomatoes to create a thick Mexican sauce

Raspberry

Intensely flavoured berries, deep crimson, grown on tall canes

Ratatouille

Provencal vegetable stew. Tomatoes, eggplants, zucchinis, bell peppers, onions, garlic and herbs.

Ravioli

Small pillows of pasta with various stuffing

Red Cabbage

Crimson coloured cabbage variety with a dark head, great for pickling

Red Onion

Or ‘Spanish Onion,’ is an onion with a sweeter taste than the regular white.

Red Snapper

The best known species of the Snapper family. So named because of its reddish-pink skin and the red eyes. The flesh is firm textured and contains very little fat. It grows to 35 pounds, but is most commonly marketed in the 2 to 8 pound range. Suitable for any cooking method.

Relish

Chopped and well seasoned vegetables with starch, vinegar and sugar. Similar to chutney, served mostly for burgers and hot dogs.

Remoulade

Cold sauce served with cold meat or fishes. Mayonnaise, mustard, gherkins, parsley, chives, anchovies and onions.

Rib Roast

(American) roasting joint, the much sort after top end is referred to as ‘Prime’

Rib-eye

(American) cut of steak from the centre of the rib

Rigatoni

Large tube pasta, similar to penne

Risotto

Traditionally made with Arborio or Viallone rice. Italian specialty made by stirring hot stock into a mixture of rice and onions.

Robusta

The less-flavorsome, more bitter of the two major coffee varieties, the other being Arabica

Rocky road ice cream

Composed of chocolate ice cream, nuts and marshmallows

Romaine

Lettuce species with long, green leaves, soft and refreshing taste. Used in Caesar salad.

Romana

Pasta sauce made from cream, spinach, pancetta, onion, garlic and sage

Romano

Shot of espresso with a twist of lemon peel

Romeso

Traditional Catalonia sauce of finely diced tomatoes, onions, garlic, red bell peppers, olive oil and almonds, served with grilled fish or chicken

Roquefort

French, blue cheese, slightly salty with a strong aftertaste

Rose Marie

Mayonnaise, ketchup, paprika, Tabasco, brandy, Worchester sauce, lemon juice. Traditional British dressing for seafood salads. Also called ‘European Cocktail sauce’

Rosehip

Berry-like fruit of the Rose plant dried and used to make a tisane. Very high vitamin C content, therefore it is good for fighting colds and flu

Rosemary

A native herb of the Mediterranean formed of a woody stalk and green-grey needles, giving a citrus-pine scent. Great flavour to add to poultry, game and lamb

Rouille

French for ‘Rust,’ a fiery sauce of chilies, garlic, fresh breadcrumbs and olive oil, ground to a paste and mixed into fish stock. Used as the base for Bouillabaisse

Roux

A mixture of flour and butter that after being slowly cooked over low heat is used to thicken soups and sauces.

Royal

Egg custard, cream mixed with egg-white, poached and cut into different shapes. Served with consommé

Ruben Sandwich

American classic with corned beef, sauerkraut and Swiss cheese covered with 1000 island dressing on rye bread

Rump

Steak cut from the hip and buttock of the cow

Russian Dressing

Thousand Island dressing with Caviar

Rustica

Tomato-based pasta sauce with roughly chopped onions, olives, garlic and bell peppers

Rutabaga

Or ‘Swede,’ is a root vegetable from the cabbage family, ranging from white to orange in colour

Rye

Grain that produces a heavier, darker flour, and the bread that is made from this

Sabayon

Light foaming dessert made from whisked egg-yolks with Marsala wine and sugar together on a gentle heat.

Sacher tart

Chocolate cake filled or spread with apricot jam, then covered with chocolate frosting.

Saffron

The stigma of the crocus flower, this spice is literally worth its weight in platinum. The dark red threads add a spicy, pungent yellow zest to French, Moroccan and Indian stews

Sage

Silver-green leaves of this soft Mediterranean herb give a bitter, musty flavour to pork and chicken dishes

Saint Germain

Always refers to green peas (soup, garnish etc…) and sometimes ham.

Salmon

Pink coloured fish that migrates annually between oceans and lakes, giving it firm, meaty flesh. Although farmed salmon is always readily available, wild caught salmon is always of a higher quality

Salsa

Mexican condiment for any kind of dishes. Chopped tomatoes, onions, lime juice, cilantro and seasonings.

Saltimbocca

Italian thin sliced veal escalope wrapped in Prosciutto and sage and gently braised in white wine.

Sambal-Oelek

Chili paste from Indonesia with sugar and salt. Ranging from very hot to volcanic

Sashimi

Japanese style of preparing fish, sliced raw into chunks with traditional accompaniments of Daikon and Ponzu

Savory

A soft-leaved herb with a pepper-pine scent used in cabbage, stews and bean dishes

Savoy Cabbage

Loose-leaved crinkled cabbage, dark green in colour and mild in flavour

Scallion

A tall thin onion, also known as ‘Spring Onion,’ with a pleasant, bitter onion served raw. Used in many different cuisines

Scallop

Shellfish related to the clam. Prized for is round, cream-coloured meat and delicate texture, has a mild taste

Schwartzbrot/Dark Bread

German bread, very heavy, made from roasted grains milled into flour giving the loaf a black coloration

Scrambled Egg

Eggs cooked over a low heat in a pan and whisked as they set to produce fluffy folds

Sea Bream

White flaky sea fish with a mild taste

Seabass

Generic term for white, flaky ocean fish, not necessarily in the Bass family, but may cover Grouper, Drum and Ocean trout species

Seared

Method of cooking just the outside surface of meat and fish through very brief contact with a very hot grill or skillet

Sesame Oil

Extract from the Sesame seed producing a very thick oil

Sesame Seed

Small, tan-coloured seeds with a sweet, nutty flavour used in Japanese cooking and bakery

Sevruga

Sevruga is a sub-species of the Sturgeon fish. It produces caviar of tiny eggs, meaning more eggs per kilo. The flavour is creamy and quite salty. Sevruga caviar comes in red tins

Shallots

A member of the onion family, widely preferred in French cooking for its subtler flavour

Sherry

Fortified wine, the best coming from the Jerez region of Spain

Shiitake Mushrooms

Japanese and Korean mushrooms with a musky smell and taste

Silverside

(British) cut of beef from the rump of the cow

Silverskin

Small onions in vinegar, also called ‘Pearl onions’

Singapore Noodles

Glass noodles with chicken and shrimp in spicy soy sauce, with mushrooms, garlic, ginger, scallions, chili, sesame oil and bok choi

Skordalia

Greek sauce or dip made from pureed baked potatoes, lemon juice, olive oil, vinegar, parsley, breadcrumbs and ground almonds, traditionally served with fish and chicken

Snow Peas/Sugar Snaps

Also called ‘Mange Tout’ in French, because you eat the peas and the pod. Bright green peas with a sweet flavour. Should be top and tailed before cooking

Sofrito

Spanish sauce made from sautéing annatto seeds in rendered pork fat. The seeds are removed and chopped onions, peppers, garlic and various herbs are added and reduced

Sorbet

Water, sugar and fruit churned whilst freezing to produce a soft, refreshing dessert

Soubise

A sauce made by adding puréed cooked onions to a Béchamel base. Sometimes cream is added for added richness

Soufflé

Light, savoury or sweet, mix of egg yolk, with fluffy whites folded in, than set and baked. Hot soufflés need to be served immediately and the trapped hot air that cause them to rise, escapes quickly, causing them to deflate

Sourdough

Bread made from dough that uses yeast in the earliest stage producing sour tasting bread. San Francisco is famous for this style of bread

Soy Sauce

A dark, salty liquid vital to most Asian cuisines, derived from fermented Soya beans and roasted barley that get boiled together and filtered

Spring Roll

Thin, phylo pastry-wrapped bundle filled with (usually Asian) ingredients such as Bean sprouts, Shredded pork

Steak Fries

Potato sticks cut extra large first blanched then deep-fried.

Stilton

A crumbly semi-hard cheese from England, with a harsh, pungent taste. Often mixed with port wine

Strawberry

Member of the rose family. Grown on small plants at ground level. Brilliant red fruits with seeds on the outside.

String Beans

Long, slender green beans with a buttery flavour

Sturgeon

Prehistoric fish native to the Caspian sea whose eggs (roe) are the foundation of caviar. Varieties include Beluga, Sevruga and Osetra

Sunny Side Up

Fried eggs cooked on from the bottom only

Supreme Sauce

Velouté base from chicken or veal stock and reduced with mushroom cooking liquid and heavy cream. This mix is reduced by half, then finished with butter and cream

Sushi

Japanese technique for the preparation of fish, arranged aesthetically to please the eye and simplify the palate. Only the highest-grade fish is used for sushi. Other ingredients include specially prepared rice, Seaweed sheets, egg, wasabi, soy sauce, ponzu

Swede

See ‘Rutabaga’

Swedish Pancakes

Crepe style pancake served with Lingonberries sauce. See also ‘Pancake’

Sweet Potato

Unrelated to the Yam as is commonly thought, the sweet potato has an inedible skin and soft, orange flesh with a sweet flavour

Sweetbread

Thymus and Pancreatic glands of young animals, particularly calf or lamb

Mexican flour tortilla filled with meat, bell peppers, and onions, served with guacamole, sour cream, salad leaves and sometimes shredded cheese.

Farfalle

Bow tie shaped pasta.

Fava Bean

Also called ‘Broad Bean’ A large cousin of the Lima bean, with a thick skin and buttery taste

Fennel

A relative of celery. The bulbous base is treated as a vegetable, while the short stalks have a more mild anise flavour than celery

Fennel Seeds

Small, delicately anise-scented seed often ground and combined with pork dishes

Feta

Greek cheese made from sheep’s milk. Denmark is the world largest producer, feta keeps well in oil

Fettuccini

Flat, narrow strip of pasta.

Fig

Teardrop shaped fruit with purple/green skin and bright pink, seedy flesh. Great accompaniment for many types of cheese

Figaro Sauce

Hollandaise sauce with minced parsley and tomatoes

Filo or Phyllo

Tissue thin layers of pastry dough. Very similar to Strudel dough. Popular in Greek and Turkish cuisine

Fingerling potatoes

Potatoes finger shape with the skin on

Finnan Haddie

Smoked haddock fish, very intensive smell and taste. Usually served as a breakfast dish

Ingredients
One Whole Shallot
2 ounces Butter
3 tablespoons whole Flour
One Pound Finnan Haddie
1/2 cup Scotch Whiskey
2 cups fish stock (or fish boullion)
1 cup heavy cream
4 large potatoes, peeled and boiled

Preparation
Skin and chop the Finnan Haddie fillet. Saute the fillet and chopped shallot in the butter until the onions are transparent. Add flour and cook for two minutes over medium heat. Add scotch and cook an additional minute to release alcohol. Add heated fish stock and whisk until smooth. Bring to a boil and add heated cream. Boil again, lower heat, and cook slowly to desired consistency.
Serve over warmed, cooked potatoes.

Flan

Same base than caramel custard without caramel

Flank Steak

(American) cut of steak from along the outside of the rib cage

Fleur de Sel

‘Flower of Salt’ in French, flakes of sea-salt prized for their mellow, pure flavour

Florentine

Usually referring to egg or fish dishes that are presented on a bed of spinach and topped with Mornay sauce

Focaccia

Italian style soft, flat bread with olive oil and herbs

Foie Gras

French name of goose or duck liver meat, often served glazed with brandy or port, or as a terrine or made into a pâté-like spread and served with brioche

Fondantes Potato

Larger turned potatoes glazed in the oven with butter until golden brown

Fore-shank

Fore leg of (esp.) sheep, used for braising and stews

Frangipane

Pastry cream made from milk, sugar, flour, egg, butter and almond paste

French Coffee

Strong coffee, Cognac and whipped cream

French dressing

White wine vinegar, Vegetable Oil, Garlic, Mustard, Salt, Lemon Juice, Sugar

French Onion Soup

Very thick soup (consommé) based on beef stock, red or white wine and served with melted cheese crouton

French Toast

Raisin bread soaked in egg and milk mixture, fried and served with syrup and jellies.

Fried Eggs

Over: Whole eggs fried in a pan and turned once during cooking. Called ‘over easy’ if the yolk is still very runny, ‘over medium’ if already more cooked and ‘over well’ if the whole eggs are cooked thoroughly

Sunny Side Up: Whole eggs fried in pan. The eggs are not turned; therefore the yolk remains untouched by heat on the top, very yellow

Frisee salad

Small, curly & green leaves, crispy when cold. Light lettuce taste

Fritto-Misto

An Italian mixed fried platter, similar to the Japanese tempura platter. A mixture of vegetables, meat, and fish are dipped in a light batter and quickly deep fried to prevent a saturation of grease into the food

Frog legs

A delicacy made by the skinned leg of frogs

Frosting (Icing)

Mix some icing sugar with water and flavour; it’s used to coat small or large cake and biscuit

Fruit Salad

Mix of fruits peeled and cut and ready to eat, usually for breakfast. Fruit yoghurt may be used as a ‘dressing’

Fruits of the Forrest

Mix of berries, including Blackberries, Redcurrants, Raspberries and Strawberries. Forrest refers to Germany’s Black Forrest

Frutti di Mare

Tomato-based pasta sauce with white wine, clams, mussels, scallops, shrimp garlic and onion

Fudge sauce

Chocolate sauce with starch and additional butter, heavier than choc sauce

Fusilli

Spiral shaped pasta

Gado-Gado

Indonesian favorite consists of a mixture of raw and slightly cooked vegetables served with a spicy peanut sauce.

Galantine

Mousseline with gelatine added, slowly cooked in Bain Marie.

Galettes Potato

Duchess potatoes rolled into 3-5cm thick sausage shapes, then sliced into discs and sautéed. Similar to Rosti

Game

Wild, as opposed to reared, meat, e.g. fowl, rabbit, deer, salmon

Ganache

½ chocolate, ½ heavy cream heated and stirred together until the chocolate has melted. Used to coat the cakes

Garbanzo Bean

See Chick Pea

Garlic

One of the most widely used food stuffs, a pungent member of the onion family that grows a segmented bulb, grown and used all around the world

Gateau

Traditional French tart or cake. An also being used to designated a dish made of Layers

Gaufrette Potato

Waffle shaped potatoes and deep-fried

Gazpacho

Spanish cold soup made with cucumber, tomato, garlic, onion, red pepper, bread crumbs and olive oil, thickened with breadcrumbs. Served with garlic croutons

Gelatin

A colorless and tasteless substance extracted from the bones and cartilages of animals and also from certain algae (Agar-agar) Sold as a powder or as transparent leaves, dissolves in hot water then sets to a jelly consistency

Genevoise Sauce

An intense sauce of mirepoix and Espagnole with red wine and fish stock, reduced down then strained, after which, anchovy paste, butter and minced mushrooms are stirred in

Ghee

Indian clarified butter

Ginger

A major spice in Asian, Indian and Caribbean cuisine. The root of a tropical plant that grows in a knobby fashion. The skin, tan in colour, is not used, but the flesh, pale yellow gives a pungent, spicy aroma and taste

Gismondi

Creamy-tomato pasta sauce with vodka, smoked salmon, onion and garlic

Gjetost

Norwegian cheese from goat’s milk, semi-hard, with a sweet, caramel flavour and a mild after taste

Glace de Viande

Reduction of meat juices to a thick and syrupy consistency, used to add colour and flavour to sauces

Glass Noodles

Oriental style noodles made of rice flour, very thin and clear colour

Glazed

thin shiny coating, or the act of applying the coating

Gnocchi

A la Romaine made with semolina, egg yolk and cheese

A la Parisienne made with choux pastry and cheese

A la Piemontaise made with potato puree, egg and flour

Goose

Large game bird with yellow skin and lighter flavoured flesh than duck

Gorgonzola

Italian cow’s milkcheese, creamy and pungent that grows stronger in taste with ageing

Gouda

Dutch, semi-soft cheese with a nutty, mild flavour

Goulash

Hungarian soup based on potatoes, onion, bell peppers and beef cubes, flavoured with a lot of paprika

Granite

Frozen fluid scraped off for a granular texture

Grapefruit

Large citrus fruit, associated with Florida and California, popular as a breakfast starter

Grapes

Clustered berries, the source of wine, come in white (green) and red, only certain varieties of grape are sweet enough to eat raw

Gratin

A mix of milk, cream and cheese (usually Gruyere or similar) for baking vegetables in

Gratin Dauphinois

Potato dish of thick sliced potatoes covered in milk and cream and seasoned, then baked. When cooked half way, Gruyere cheese is added

Gravlax

Cured salmon in two parts of sugar and one part of rock salt with dill, juniper berries, lemon juice, orange zest and aquavit for 48 hours. Usually served with a mustard dill sauce

Gravy

Sauce made from the fat of roasted meats, sometimes with added tomato paste, thickened with flour. Served with meat, potatoes, rice, etc…

Green Goddess Dressing

Blended mix of egg yolks, Vegetable oil, spinach, watercress and salt and pepper

Green Tea

Tea made from un-fermented leaves, producing a green-tinted drink. Very popular in Asia. Varieties include Gunpowder, Jasmine and Tencha

Green Tomato

An species of tomato, unripened for a less sweet taste

Gremolata

Finely chopped lemon peel, garlic and parsley (used to top the Osso Bucco).

Grits

Cereal cooked in water. Served mostly with egg dishes or standalone as breakfast hot cereal

Grissini

Italian breadstick

Gruyere

Swiss hard cheese, used in Gratins, as it grates to fine quite easily

Guacamole

Mexican thick dip made out avocado with tomato, garlic, onion, lime juice, cilantro and seasonings. Served with tortilla chips

Guinea Fowl

Game bird popular in France

Guinness

Stout styled Ale from Dublin used to flavour stews, especially beef

Gumbo

Very thick and spicy soup of vegetables with okra (lady fingers). In general Creole style cooking, spicy, always related to Okra

Gunpowder Tea

A green tea from the Zhejiang province of China. It has a slight smoky flavour, but the name comes from the technique of rolling the leaves into tiny balls to preserve freshness, making them look like gunpowder

Halibut

Abundant in northern Pacific and Atlantic waters, this large member of the Flatfish family can weigh up to half a ton. The norm ranges between 50 and 100 pounds. Halibut meat is low fat, white, firm and mild flavored.

Hamachi

Japanese name for sushi grade Yellowtail

Hamburger

Plain ground beef meat seasoned with salt and pepper. Served grilled on a bun, often topped with lettuce, tomato and onion. With addition of a slice of cheese, we call it cheeseburger

Hard Sauce

A traditional accompaniment to plum pudding. Butter, sugar and brandy or whisky are whisked to a cream, and then set in the fridge in moulds to harden. These are then place on the hot dessert. Otherwise known as Brandy Butter

Haricot vert

French name for string beans

Harissa

Fiery-hot North African sauce is usually made with hot chilies, garlic, cumin, coriander, caraway and olive oil. Used to flavour soups and stews

Hash brown potatoes

Boiled and shredded potatoes seasoned with salt and pepper, packed together with oil and slowly grilled until it is brown

Hazelnut

A round tree-grown nut, about 1 ½ cm in diameter, used chopped, ground or whole in baking and cooking

Heart of Palm

Usually canned hearts of young growth palm trees. Used mostly for salads

Hibiscus

Rich, sweet-tasting flowers dried and used to make a tisane

Hock

Foreleg of pig, used for braising

Hoisin

A rich, dark, sweet barbecue sauce used in Chinese cooking for marinades and basting. Hoisin sauce is easily recognizable in Mu Shu pork and Peking duck. The sauce is made from soybean flour, chilies, red beans, and Chinese five spice

Hollandaise

Clarified butter, whisked egg yolks with lemon juice

Hom Ha

Variation of Nom Pla, using shrimp as the based. Distinct, aromatic sauce for condiment and cooking in Vietnamese cuisine. Known as ‘Bagoong’ in the Philippines

Honey Mustard Dressing

French dressing with honey and mustard added

Honeydew

Species of melon with pastel green flesh

Horseradish

White pungently spicy root, grated, used as a condiment for beef dishes

Hummus

Middle Eastern sauce made with mashed chick-peas, lemon juice, sesame oil and garlic

Ice Cream

Cream, milk, sugar and flavouring churned whilst freezing to produce a dessert

Iceberg lettuce

Green leaves, very crispy, very refreshing (contains a high amount of water). Usually cut into small pieces

Irish Coffee

Strong coffee with Irish whiskey (like Jameson’s’) brown sugar and whipped cream

Italian Dressing

Red wine vinegar, Balsamic vinegar, Vegetable oil, Olive oil, Fresh herbs, crushed garlic

Italian Parsley

Flat leaved variety of Parsley

Jaegermeister

German liqueur consisting in 56 botanicals macerated in spirit up to 6 weeks than maturated in oak casks.

Jamaican Coffee

Strong coffee with Jamaican rum (like Myers) and whipped cream

Jarlsberg

Norwegian, semi-hard cheese with a nutty flavour

Jasmine Tea

Chinese blended tea leaves flavoured by the inclusion of young Jasmine flower buds

John Dory

Found in European waters, this fish has an oval, flat body and a large, spiny head. The flesh is delicate and mild and can be cooked in a variety of ways including grilling, sautéing and poaching.

Julienne

Cutting size for vegetables. A thin Alumettes shape

Juniper Berries

Too sour to eat raw, these tart, blue-black berries are used to liven up stuffing and meat sauce. Goes well with pheasant

Jus

Natural juices of fried, roasted or broiled meats

Kahlua

Mexican coffee liqueur based on Tequila

Kebab

Small chunks of meat, fish or shellfish usually marinated before being threaded on a skewer and grilled over coals

Kecap Manis

Indonesian sauce made from soya beans, garlic, star anise and palm sugar. Can be used as a sauce, marinade or condiment

Kippered Herrings

Salty, bony fish smoke cured and served with lemon for breakfast

Kiwi

Furry, brown skin covers bright green flesh and a flavour similar to pineapple or strawberry

Kohlrabi

A mild, sweet turnip

Krupuk

Indonesian shrimp bread or crackers

Kumquat

Tiny, oval oranges with bitter-sweet flesh

Lamb

Young sheep meat

Lapsang Souchong

Tea from China’s Fukian province with a distinct smoky flavour, due to leaves being blended with charred oak chippings

Lardon

Bacon, finely diced and used to add salt and meaty flavour to salads and sauces

Latke

Jewish pancake of potato, egg and onion, pan fried and served hot

Leek

Member of the onion and garlic family and with a similar, but milder, taste, growing tall like a thick scallion

Lemon

Yellow citrus fruit

Lemon Curd

Sweet jelly made from the oil in lemon skin, used in cakes and pies

Lime

Green citrus fruit

Linzer torte

Austrian pastry. Sweet short bread dough flavoured with lemon and cinnamon, topped with raspberry jam and decorated with strips of pastry

Lobster

Highly-prized shellfish from the crustacean family. The State of Maine, USA produces very high-quality specimens. The claw meat is the most delicate and favorable of the lobster’s meats, whereas the tail provides creamy, luscious flesh

Lollo Rosso salad

Green leaves with a red curly tip, soft to the bite, not a bitter or sour lettuce, light taste

Lollo Verde salad

Same as rosso, but the leaves are green

Longan

Tropical plum-like fruit with pink or yellow skin and silvery flesh, similar in taste to a leeches

Louis Sauce

Seafood dressing made with mayonnaise, chili sauce, cream, scallions, green peppers lemon juice and seasonings

Lychees

Chinese fruit with a rough, red skin and juicy white flesh that has a unique, tropical taste, wrapped around a smooth stone

Lyonnaise Potato

Sautéed with sliced onions

Lyonnaise Sauce

Sauce made of sautéed onions, white wine and demi-glace

This is one Chapter that anyone working in Restaurants or Kitchens could use .There are various terms usually used internationally , short descriptions , sauce names , dressings , dish styles and so on !

A-1 Sauce

Bottled condiment used for meat and poultry products, dark brown in colour, sour-spicy in taste, based on tomato

Agar-agar

Natural, vegetarian alternative to gelatine

Aioli

Forked potato, garlic and olive oil, similar to mayonnaise in consistency, served for fish, seafood and vegetables (fritti).

Ajowan

Similar to caraway seeds, but gives a brighter, less musky flavour

Al Aglio Olio e Pepperoncino

Traditional, simple pasta preparation of hot pasta tossed in olive oil, garlic and chili

A la Mode

Any dessert served with vanilla ice cream

Albert Sauce

Béchamel sauce with grated horseradish added. Traditionally served with roast beef

Alfredo

Pasta sauce of cream, Italian cheeses, butter, garlic and nutmeg

All Spice

The dried berry of the Myrtle tree gives the aroma of several other spices, hence the name. It is used in Caribbean ‘Jerk’ cuisine

Allemande

One of the four classic Mother sauces. Made from a base Velouté, thickened with egg yolk.

Alpha-Alpha

Salad with tiny leaves on long feet from the watercress family

Alumettes potato

Julienne shape sticks, deep fried. ‘Matchsticks’

Amaretto

Italian almond liqueur (Amaretto di Saronno)

Amatriciana

Spicy pasta sauce of plum tomatoes, onion, garlic, pancetta and chili

American Cheddar

Hard cheese, yellow/orange in colour, aged to different maturities e.g. Mild, sharp, extra sharp

Americano

Shot of espresso made long and thin with hot water

Amontillado

Spanish Sherry made from Palomino grape. Also a variety of consommé served with julienne leek and said sherry

Anchovy

Small, silver fish from the Mediterranean that are filleted, salt-cured and packed in tins with oil

Anise

Or Star Anise, because of its shape, gives the ‘aniseed’ scent and taste and is used from Europe to India.

Anna Potatoes

Thin round slices, seasoned and layered with clarified butter in a mould, the oven baked.

Annatto Seeds

From the tree of the same name, found in Spain, India and Latin America giving the musky scent and red-rust coloration to sauces, such as Sofrito.

Antipasto

Italian term for cold hors d’oeuvres. Usually small bits or cocktail snacks like Parma ham, grissini, pesto, marinated vegetables (bell peppers, artichoke, tomato, zucchini, and eggplant), seafood or fish.

Apple

Fruit of the apple tree of which there are over 3000 varieties

Apricot

Stone fruit with a pale orange flavour, used fresh or dried, particularly in North African cuisine. Relative of the plum.

Arabica

The more flavorsome and widely-grown of the two major coffee species, the other being Robusta. Rich, smooth flavour

Arborio Rice

Italian rice used especially for risotto

Arrabiata

Vegetarian version of the Amatriciana

Arrowroot

Thickening agent from the root of a Caribbean plant, ground to a tasteless white powder and used in much the same way as cornstarch

Artichoke

Bud of a plant closely related to the thistle, the tender heart and meaty bottom and edible, but requires much prep work (known as turning)

Asparagus

A member of the lily family, this vegetable is prized for its tender stalks. At its best, the stalks should be smooth, with a tightly-packed head that is just turning purple.

Aubergine

Also known as ‘Eggplant,’ this fruit is a member of the nightshade family, they have a mild, savoury flavour and a waxy texture. They range in colour from deep purple to white.

Aurore Sauce

Béchamel sauce with just enough tomato puree added to tint it pink.

Avocado

Also called ‘Alligator Pear,’ this fruit has a buttery texture and mild, nutty flavour, giving Guacamole it’s distinct green colour and mild, creamy taste.

Bacon

Meat from the loin of the pig, sliced thin into rashers. American style is to use narrow slices without the eye and cook until crisp. British style includes the eye and cooks until the fat starts to crisp.

Bagel

Doughnut shaped bread roll made from yeasty dough. If requested ‘Scoop out,’ the rings are emptied of the soft bread and only the crusts are served. Native to N. E. USA.

Baguette

French loaf or stick made from white bread

Bagna Cauda

Italian sauce from Piedmont made from olive oil, butter, anchovies and garlic, served warm as an appetizer for dipping raw vegetables in.

Baguta

Sauce served with Duck confit, made from poultry stock and pureed duck meat with crispy skin chopped in to it.

Bain-Marie

Cooking in the oven with a little amount of water to create humidity during the cooking process.

Baked Alaska

Very cold ice cream block on sponge pastry coated with soft meringue (beaten egg white with sugar) and quickly browned in the oven.

Baked Beans

Navy Beans canned in Tomato Sauce

Baked Fruit Tarts

Based on the tart tatin, ‘upside down’ baked.

Baklava

Several layers of a pastry (made with semolina flour, oil and eggs) stuffed with chopped grilled almonds, pistachios and walnuts mixed with sugar and then cut into triangles before baking. When they come out of the oven, syrup flavoured with rose water is poured over.

If anyone would like to order some Turkish sweets You could send a message to Mr. Razvan Nitulescu at razvan.nitulescu@gmail.com ( Pastry Chef and owner of “Dolce Family”- offer available for Bucharest only ,  for the moment.

Sarailie——————–16 RON kg

Baklava cu nuca————-16 RON kg

Baklava cu ciocolata——–16 RON kg

Cuschiozi——————-16 RON kg

Halep———————–16 RON kg

Sobiet———————-16 RON kg

Ghiuzel———————16 RON kg

Dolce Family Special——–16 RON kg

Hauci———————–16 RON kg

Balsamic

Vinegar made from the Trebbiano grape. Aging in wooden barrels, becoming dark in colour, in graduating sizes, over a period of years. Clear Balsamic is vinegar that has not been aged.

Balsamic Vinaigrette

Balsamic, vinegar, oil, mustard and seasonings

Bami-Goreng

Indonesian noodle dish. Bami = noodle, Goreng = fried. Egg noodles stir-fried with vegetables. Seasoned usually with Sambal Oelek, soy sauce and Kecap Manip (thick sweet soy-sauce).

Banana Fosters

Flambéed banana in caramel sauce flavoured with Crème de Banana and flamed with Rum.

Banana Split

Whole banana, halved, with vanilla, chocolate and strawberry ice cream topped with whipped cream

Barbecue (BBQ)

BBQ sauce is tomato sauce, sugar, olive oil, Tabasco, curry, salt,pepper and vinegar. Used it for grilled meats.

Barigoule

A classic Provencal dish of artichokes braised with celery, carrot, wine and vegetable stock.

Basic Cold Soup

Soup made from poached fruits or vegetables, blended with cream, yoghurt and other flavouring ingredients.

Basic cream soup

Any basic soup comprising of stock, flavouring ingredients thickened with cream or roux.

Basil

Mediterranean herb used fresh in salads and sauces. Also features in Thai cuisine. It has a unique and savoury flavour.

Basted Egg

A fried egg that is cooked covered in oil

Bavarian Cream

Dessert sauce from Germany made from custard, whipped cream and an additional flavouring, e.g. fruit, caramel, chocolate.

Bay

The tough, dark green leaves of the Bay tree are not edible, but are placed in stews, stock pots and casseroles to give a pungent, bitter flavour, then removed later.

Bean Sprouts

A relative of cress, bean sprouts are widely used in Asian cuisine. They can be eaten raw in salads, or cooked, like in Chow Mein. They have a fresh, clean taste.

Béarnaise Sauce

Reduction of vinegar, wine, tarragon, chervil, parsley and shallots finished with egg yolks and clarified butter usually served for the Chateaubriand together with Bordelaise Sauce.

Béchamel Sauce

One of the four Mother sauces. Basic French white sauce made by stirring milk into a roux. This can then be used to make other sauces, such as Cheese and Parsley

Beef

Meat from the cow…

Beefsteak Tomato

Largest variety of tomato, full of juice.

Beetroot

Round root vegetable with brilliant purple juice that stains everything it touches. Great roasted or pickled

Bel Paese

Italian semi-soft cheese with a mild, creamy taste, slightly fruity

Belle Helene

A dessert with poached pears, ice cream, and chocolate sauce. It is also a term used in French cookery as a name for a garnish to grilled meat dishes…also known as “Poires Belle Helene”.

Beluga

Beluga is a sub-species of the Sturgeon fish found in the Caspian Sea between Russia and Iran. It is famous for its roe, the highest quality, and most expensive type of caviar. The eggs are heavy and ripe and range from silver to black, with a buttery, sweet flavour. Beluga caviar comes in blue tins.

Bercy Sauce

Velouté made with fish stock and shallots, traditionally served with fish

Berny Potatoes

Duchesse potatoes with chopped truffles, shaped into balls, dipped in beaten egg and coated in chopped almonds then deep-fried.

Beurre Blanc

Reduction of white wine, vinegar and shallots whisked with cold chunks of butter.

Beurre Rouge

Same as above, but with red wine.

Bigarade Sauce

Orange sauce with an Espagnole base. Duck or chicken jus with orange juice, a little sugar and Cointreau. Should taste like bitter orange.

Bircher Muesli

Swiss cereal mixture of wheat flakes, nuts, raisins and sugar, served hot or cold with milk or yoghurt

Bisque

Thick and creamy soup, flavoured with white wine, brandy and cream

Black Lava Salt

Salt resembling flakes of charcoal, with a sharp flavour

Blackberry

Grown on the Bramble vine, deeper flavour than raspberries

Blackcurrants

Bitter-sweet currants with a deep purple colour

Blackened Meat

Similar to Cajun spiced meat products, with additional cracked black pepper and herbs

Blini

Small, thick pancakes made with a batter that contains buck wheat and wheat flour. Usually served with caviar or smoked fish.

Blintzes

Thin pancakes filled with cream cheese, chopped meat or fruit

Blue Cheese Dressing

Similar to French dressing with addition of blue cheese and cream

Blue Mountain