Food and Beverage Terminology
Food and Beverage Terminology
Here in this article we will discuss various food and beverage terminology. We also have several articles on Culinary Terms .
| TERM | DEFINITION |
| Aspic | Savoury jelly |
| Assiette de | Plate of |
| Au bleu | Method of cooking trout; when applied to meat it« means ‘very underdone’ – Food and Beverage Terminology –D123 |
| Au four | Baked in the oven |
| Au naturel | Uncooked |
| Baba | Yeast sponge or bun |
| Bain-marie | Hot water bath or well
– Food and Beverage Terminology –D125 |
| Bard (harder) | To cover or wrap poultry, game or meat with a thin “slice of fat bacon so that it does not dry out during* roasting |
| Baron de boeuf | Double sirloin |
| Barquette | A boat-shaped tartlet case, filled in a variety of ways |
| Bechamel | Basic white sauce
– Food and Beverage Terminology –D129 |
| Beurre mani6 | Butter and flour kneaded together and used to |
| thicken soups and sauces | |
| Beurre noisette | Golden brown butter |
| Bind (Her) | To thicken soups or sauces with eggs, cream, etc, to_ mix chopped meat, vegetables, etc, with sauce |
| Bisque | A fish soup, made with shellfish |
| Blanc | * Water to which flour has been added, used to keep vegetables white, eg celery |
| Blanquette | A white stew |
| Bleu | Steak very underdone |
| Bordelaise | Rich brown sauce flavoured with red wine |
| Bouchee | Small puff paste patty; tiny savoury or hors d’oeuvrS tit-bit; Bouch6es may be filled in a variety of ways, 1 Bouchees a la reine |
| Bouillon, court | Liquor for cooking fish
– Food and Beverage Terminology –D126 |
| Brais | Braised |
| Braiser | To brown meat, game and poultry thoroughly and |
| then finish cooking in a covered vessel with a little liquid or sauce. Vegetables are usually braised without browning in broth containing very little fat – Food and Beverage Terminology –D122 | |
| Brioche | Type of yeast roll |
| Brochette | On a skewer |
| Bru noise | A name used to describe vegetables, ham, or chicken cut in tiny dice. It is also a garnish for a clear soup |
| Butter (beurrer) | To coat or brush the inside of a mould or dish with butter |
| Carre | Best end |
| Caviare | Roe of female sturgeon |
| Celestine | Strips of savoury pancake |
| Champignons | Mushrooms |
| Chateaubriand | Double fillet steak |
| Chaudfroid | Sauce for cold buffet work |
| Concasse | Rough chopped (tomato) |
| Confiture | Jam |
| Citron | Lemon |
| Canapes | Small pieces of bread, plain, grilled, or fried, |
| garnished and served mainly as hors’d’oeuvre | |
| Caramel | Burnt sugar, commonly known as ‘Black Jack’ |
| Caramelise (carameliser) | To line a mould thinly with caramel sugar-, to coat fm with, or dip it in, crack sugar
– Food and Beverage Terminology –D156 |
| Casserole | A fire-proof earthenware saucepan, casserole I oaf caloric nr \foaatahlec r.ut in fino ckm<4r |
| Caramel | Burnt sugar, commonly known as ‘Black lack’ |
| Caramelise (carameliser) | To line a mould thinly with caramel sugar-, to coat fruit with, or dip it in, crack sugar |
| Casserole | A fire-proof earthenware saucepan, casserole |
| Chiffonnade | Leaf salads or vegetables cut in fine shreds and simmered in butter |
| Choucroute | See Sauerkraut – pickled cabbage |
| Clarify (clarifier) | To clear aspic or bouillon by mixing it with egg white beaten with a little water or mixed with chopped meat, bringing it to the boil and letting it simmer; broth is clarified by simmering gently and skimming off the impurities as they rise to the top |
| Coat napper | To cover a dish or a sweet entirely with a sauce, a jelly or a cream. To mask, to dip |
| Cocotte | Small round fire-proof dishes for cooking an egg, a ragout, etc, also used to describe a larger oval casserole for cooking chicken, etc |
| Croquettes | Minced fowl, game, meat or fish, bound with sauce and shaped like a cork. They are usually egg and breadcrumbed and deep-fried |
| Croutons | Fried bread, used as garnish. For soups they are cut, in small cubes, for other dishes in a variety of fancy*! shapes |
| Darne | Thick slice of a round fish, including the central bone
– Food and Beverage Terminology –D154 |
| Du jour | Of the day |
| Dariole | A small beaker-shaped mould |
| Decant decanter | To let liquid stand and then pour it gently into another container, leaving the sediment behind |
| Demi-glace | A basic sauce of fairly thin consistency, frequently used to improve other sauces, soups and stews |
| and sometimes a highly seasoned spiced sauce | |
| Escalopes | Thin slices of flattened veal or beef |
| Entree | A meat dish served with a sauce. Formerly regarded as an intermediate dish, it is nowadays frequently served as the main course |
| Entremets | Sweet, dessert |
| Farce | Stuffing |
| Filet mignon | Fillet from the saddle of lamb |
| Fines herbes | Mixed herbs |
| Frappe | Chilled t |
| Flam be | Flamed with spirit or liqueur |
| _ Foie de veau | Calves’ liver |
| Foie gras | Liver of a fattened goose |
| Fromage | Cheese |
| Flame (flamber) | To pour brandy or liqueurs over a dish and set them alight |
| Fricassee | A white stew in which the poultry or meat is cooked in the sauce |
| Fumet | Essence of fish or herbs, game or poultry |
| Gateau | Sponge cake |
| Glace | Ice-cream |
| Galantine | A fine cold dish of poultry or meat, boned, stuffed, braised in concentrated stock and coated and garnished with aspic |
| Garnish | An ingredient which decorates, accompanies or completes a dish. Many dishes are identified by the name of their garnish |
| Gratin (au) | A dish is described as ‘au gratin’ when the top has been sprinkled with grated cheese, possibly mixed with breadcrumbs, and a little butter and then browned under a grill or in a hot oven
– Food and Beverage Terminology –D354 |
| Hachis | Minced meat |
| Hache | Minced |
| Hors-d’oeuvre | Preliminary dishes intended to act as appetizers. Hors-d’oeuvre may be hot or cold and are served before the soup |
| Jardiniere | Matchstick shape cut of spring vegetables |
| Jus li£ | Thickened gravy |
| Julienne | Term used to describe vegetables cut in very fine strips. Used as a garnish in soups |
| Lard (larder, piquer) | To draw strips of larding bacon through the middle of a piece of meat by means of a larding tube (larder); to lard the surface by means of a larding needle (piquer) |
| Macedoine | Mixture of diced vegetables |
| Mis-en-place
Mise en scene |
Preparation beforehand
Getting the surroundings ready for service |
| Maitre d’hotel butter | Herb butter containing parsley and lemon, served with grilled meat |
| Marinade | To soak meat, game, etc, for a short while to improve flavour and make more tender |
| Marmite | An earthenware pot in which soups and stews are cooked and served at table. The name is also given to |
| some dishes cooked in such a pot | |
| Poulet | Chicken |
| Poussin | Spring Chiken |
| Paupiettes | Slices of meat rolled up with forcemeat |
| Paysanne | Vegetables cut in very thin slices; size of a lp piece |
| Pilaff | Rice cooked with meat, poultry or fish, etc |
| Profiteroles | Small balls of choux paste. Garnish for soup. Sweet of same name |
| Quenelles | A kind of dumpling, made from various kinds of forcement and poached, made in different shapes, balls, ovals, etc |
| Ragout | A rich, seasoned brown meat stew |
| Reduce | To add wine or other liquid to a roux or to pan residue; to boil down to a desired consistency |
| Royale (a La) | A Garnish
– Food and Beverage Terminology –D953 |
| Supremes | The best parts, eg supremes de volaille – chicken breasts and wings |
| Tabasco | A pungent Indian pepper sauce, also used extensively in countries with a hot climate |
| Vol-au-vent | A round or oval case made of puff pastry |
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