Glossary

A la plancha

[ä lə ˈplän(t)SHə]

(Of meat or fish) pan-fried or cooked on a griddle

Aioli

[ahy-oh-lee]

Fragrant type of mayonnaise from Provence; made with garlic, olive oil, egg yolks and lemon juice

Amuse bouche

[ah-mooz-boosh]

Single, bite sized appetizer served according to the chef's selection and not ordered from a menu by the diner

Au jus

[oh zhoos]

Meat with its own natural juices from cooking

Ballotine

[bal- -teen]

A piece of roasted meat which has first been boned, stuffed, and folded or rolled into an egg-like shape

Bibimbap

[bi-bim-bop]

A Korean dish consisting of rice topped with sautéed vegetables, chili paste, and beef or other meat, sometimes with the addition of A raw or fried egg

Black and blue

[black and blue]

Charred and crisp on the outside and rare on the inside

Brochette

[broh-shet]

Food cooked, and occasionally served, on skewers or brochettes

Carnitas

[kahr-nee-tuh z]

Braised or roasted pork served shredded in small pieces, often as a filling in tacos, burritos, etc.

Carpaccio

[kahr-pah-choh]

Thinly sliced raw meat or fish usually served as an appetizer

Ceviche

[suh-vee-chey]

A seafood dish popular in the coastal regions of Latin America. The dish is typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with ají or chili peppers

Chiffonade

[shif-uh-neyd]

A chopping technique in which herbs or leafy green vegetables, such as spinach and basil, are cut into long, thin strips

Confit

[kawn-fee]

Food that is cooked slowly over a long period of time as a method of preservation

Cremeux

[kʀemø]

Dense, soft, classic pudding

Croustade

[kroo-stahd]

French culinary term for a pie crust usually made of flaky or puff pastry

Crudo

[kruːdo]

A dish of raw fish or seafood, typically dressed with oil, citrus juice, and seasonings

En brodo

[en BROH/doh]

A beef or vegetable stock that is often used on its own as a broth or as the base for sauces, stews and more

En papillote

[ahn pa-pee-yawt]

A method of cooking the food in a folded parcel, usually made from parchment paper

Fermented

[fur-ment]

A process in which an agent causes an organic substance to break down into simpler substances; especially, the anaerobic breakdown of sugar into alcohol

Fricassee

[frik-uh-see]

French stew traditionally served in a thick white sauce

Gazpacho

[guh-spah-choh]

Cold soup made from raw vegetables, usually with A tomato base

Gochujang

[go-choo-jang]

A savory, spicy, and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans, and salt

Gougere

[ɡo͞oˈZHer]

A puff of choux pastry flavored with cheese (usually Gruyère), often stuffed with a savory filling

Gratinated

[grat-n-eyt]

To cook with a covering of bread crumbs or cheese until a crisp layer forms on top

Guanciale

[gwan-cha-lay]

A type of Italian cured pork made from the cheeks of a pig

Harissa

[hah-ree-suh]

A North African spice mixture containing chilli, cumin, garlic, coriander and olive oil

Julienne

[joo-lee-en]

Culinary knife cut in which vegetables are cut into long thin strips, similar to matchsticks

Lardo

[lar-do]

A unique cured pork product produced in Italy. It is made from the thick layer of fat directly below the skin of a pig; the fat is carefully removed and cured in salt and spices so that it can be stored for extended periods of time

Meuniere

[muh n-yair]

(Especially of fish) cooked or served in lightly browned butter with lemon juice and parsley

Okonomiyaki

[o-konomi-yaki]

Japanese savoury pancake containing a variety of ingredients

Panna cotta

[pahn-nah-kot-tah]

A cold Italian custard, often served with fruit sauce or caramel syrup

Patatas bravas

[pəˌtɑːtəs ˈbrɑːvəs]

A Spanish dish of sautéed potatoes in or with a spicy tomato sauce, frequently served as a tapa

Pavlova

[pav-luh-vuh]

A dessert consisting of a meringue base or shell filled with whipped cream and fruit

Pho

[fuh]

A type of Vietnamese soup, typically made from beef stock and spices to which noodles and thinly sliced beef or chicken are added

Piri piri

[pir-ree-pir-ree]

Portuguese term for hot chilies or the hot sauce made from them

Primi

[pri-mi]

where your main course begins (but shouldn’t end). The items in this category are likely to include pastas of all shapes, sizes, and names

Ragout

[ra-goo]

A highly seasoned dish of meat cut into small pieces and stewed with vegetables

Romesco

[ruˈmesku]

In Spanish (especially Catalan) cookery: a piquant sauce of red peppers, nuts, garlic, and other ingredients

Roux

[roo]

A mixture of fat and flour cooked together and used to thicken sauces

Semifreddo

[semi - freddo]

A partially frozen Italian dessert

Shiso

[SHēsō]

An Asian plant of the mint family used as a culinary herb

Tartare

[tahr-tahr]

(Of fish) served raw, typically seasoned and shaped into small cakes.

Terrine

[tuh-reen]

A French meat loaf dish, similar to p pâté, made with more coarsely chopped ingredients

Yuzu

[yoo-zoo]

A round, yellowish citrus fruit with fragrant, acidic juice, used chiefly as a flavoring