cookery: General cookery terms
à la kingà la modeantipastoa course of hors d'oeuvres in an Italian meal au gratinau jusau laitau naturelbakebarbecue or (Austral. slang) barbieto cook (meat, fish, etc) on a grill, usually over charcoal and often with a highly seasoned sauce bard or bardebastebattera mixture of flour, eggs, and milk, used to make cakes, pancakes, etc, and to coat certain foods before frying blackenedblanchboilboil-in-the-bagbraisebrotha soup made by boiling meat, fish, vegetables, etc, in water browninga substance used to darken soups, gravies, etc caramelizecarbonadocasserolecatererchafing dishchar-grilledchasseurchefa cook, esp the principal cook in a restaurant cobblercoddlestew made from ham and bacon scraps colandercommisconfectionerconsomméa clear soup made from meat or chicken stock cookcookbook or cookery bookcook-chilla method of food preparation used by caterers, in which cooked dishes are chilled rapidly and reheated as required cornedcreolecuisinecuisine minceura style of cooking, originating in France, that limits the use of starch, sugar, butter, and cream traditionally used in French cookery curedcurriedcustarda sauce made of milk and sugar and thickened with cornflour dicedougha thick mixture of flour or meal and water or milk, used for making bread, pastry, etc dressinga sauce for food, esp for salad en brochetteen croûteentréeentremetsfajitaa Tex-Mex dish consisting of grilled strips of beef or chicken, often served wrapped in a soft tortilla with vegetable slices or a sauce farcifilletflambéflourfonduefricasseestewed meat, esp chicken or veal, and vegetables, served in a thick white sauce frya dish of something fried, esp the offal of a specified animal fumeta strong-flavoured liquor from cooking fish, meat, or game: used to flavour sauces garnishgelatinegheebutter, clarified by boiling, used in Indian cookery gibletsglacéglazegoujongoulasha rich stew, originating in Hungary, made of beef, lamb, or veal highly seasoned with paprika grategravythe sauce made by thickening and flavouring such juices grillhors d'oeuvreicea portion of ice cream icinga sugar preparation, variously flavoured and coloured, for coating and decorating cakes, biscuits, etc jardinièrea garnish of fresh vegetables, cooked, diced, and served around a dish of meat jerkjuliennekneadladlelardlardon or lardoonleavenany substance that produces fermentation in dough or batter, such as yeast, and causes it to rise liaisonany thickening for soups, sauces, etc, such as egg yolks or cream luaulyonnaisemacedoineMarengomarinademarinatemarmitea large cooking pot maska protective covering for the face worn for fencing, ice hockey, etc mashmédaillons or medallionsmeunièremezea type of hors d'oeuvre eaten esp with an apéritif or other drink in Greece and the Near East mirepoixa mixture of sautéed root vegetables used as a base for braising meat or for various sauces mornayNewburgnouvelle cuisinea style of preparing and presenting food, often raw or only lightly cooked, with light sauces, and unusual combinations of flavours and garnishes offaloven-readypanadaa mixture of flour, water, etc, or of breadcrumbs soaked in milk, used as a thickening parboilParmentierpastea preparation of food, such as meat, that has been powdered to a creamy mass, for spreading on bread, crackers, etc poachpotageany thick soup Provençalepuréeragouta richly seasoned stew of meat or poultry and vegetables rijsttafelriserissoleroastrouladerouxa mixture of equal amounts of fat and flour, heated, blended, and used as a basis for sauces royal icinga hard white icing made from egg whites and icing sugar, used for coating and decorating cakes, esp fruit cakes salpicona mixture of chopped fish, meat, or vegetables in a sauce, used as fillings for croquettes, pastries, etc saucesautéa dish of sautéed food, esp meat that is browned and then cooked in a sauce scrambleseasonsilver servicesippeta small piece of something, esp a piece of toast or fried bread eaten with soup or gravy smokedsoupsteamstewa public room for hot steam baths stocka liquid or broth in which meat, fish, bones, or vegetables have been simmered for a long time stroganoffsupremesweatsweet-and-sourtandooritenderizeteriyakitikkatimbalea mixture of meat, fish, etc, in a rich sauce, cooked in a mould lined with potato or pastry toppingsomething that tops something else, esp a sauce or garnish for food undressedunleavenedunsmokedwhipany of a variety of desserts made from egg whites or cream beaten stiff, sweetened, and flavoured with fruit, fruit juice, etc wholemeal or (chiefly U.S. and Canad.) wholewheatwholemeal flour or (chiefly U.S. and Canad.) Graham flouryeasta commercial preparation containing yeast cells and inert material such as meal, used in raising dough for bread or for fermenting beer, whisky, etc ▷ See cookery
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Word List of cookery: General cookery terms from the Collins English Word Lists