COOKING TERMS

[ox_list type=”ox_list_animated”]

  • Anglaise, a l’: A dish poached or boiled, or covered in breadcrumbs and fried
  • Aperitif: A drink before dinner such as a cheeky sherry or a flute of champagne
  • Amuse bouche: A complimentary bite-size appetizer in smart restaurants before your first course.  It means “fun for your mouth”.
  • Amuse guele: The same as amuse bouche
  • A point: How to ask for a rare steak
  • Au naturel: Food served uncooked and unadorned; oysters are commonly served like this
  • Bearnaise: A rich hollandaise-like sauce spiked with tarragon and vinegar
  • Beurre blanc: A velvety rich butter sauce tangy from vinegar and wine
  • Beurre noisette: Butter cooked until the solids brown and it develops a nutty taste
  • Bleu: How to order your steak so it’s barely cooked at all, rarer than rare, literally blue
  • Bordelaise, a la: In a sauce of red wine and shallots
  • Bourguignon, a la: In a sauce of wine, mushrooms and small white onions
  • Bouillion: A stock made from trimmings of meat, fish or veggies
  • Canape: Small piece of bread topped with something yummy and served with drinks
  • Chiffonade: To cut leaves into thin strips
  • Clafoutis: a French provincial dessert that is a baked batter full of fruit
  • Creme Anglaise: Fancy French showing-off custard
  • Crudite: Raw veg served as a snack to dunk into a sauce like a garlic mayo
  • Cuisson: French for “cooking” but used by chefs to sound wiser when they talk about something being perfectly cooked
  • Dariole: Small tubby metal pots for baking single desserts
  • Degustation: Lots of small courses served one after another
  • Demi glaze: Veal stock prized for its rich stickiness
  • En papillote: To cook in a bag so the food’s own steam cooks the contents.
  • Gougere: Choux pastry puff flavored with cheese, usually a gruyere cheese
  • Gratin or gratinee: To top with cheese and/or breadcrumbs and then bake or grill to make it crunchy
  • Hors d’oeuvre: Little snacks served with drinks
  • Julienne: To cut food into thin strips the thickness of matchsticks
  • Jus: A gravy made with stock thickened through evaporation rather than the use of flour
  • Mise en place: To prep ingredients before cooking
  • Meuniere: To cook in butter after flouring
  • Mirepoix: A small dice of carrot, onion and celery cooked to form a flavour base for stews, soups or sauces. In Tuscany it is called soffritto.
  • Monte: To whisk chunks of cold butter into a hot sauce to make it rich, glossy and thick
  • Nicoise, a la: With tomatoes, anchovies and black olives
  • Normande, a la: Dish including seafood and truffles
  • Pate a choux: Egg and butter pastry for profiteroles
  • Pate brisee: Shortcrust pastry
  • Pate sucree: Sweet pastry
  • Paupiette: Roll made from a thin slice of meat
  • Pave: Layers of sponge with cream
  • Petit four: Little sweet pastries or chocolates served after a flash meal
  • Remoulade: Mayo with capers, mustard and gherkins
  • Ramekin: Small individual china pots used for baking
  • Roux: Sauce base made from cooking butter and flour together in a paste
  • Sauce verte: Mayo dyed green with cooked spinach, parsley or watercress
  • Soubise: White sauce mixed with cooked onions
  • Souffle: Egg yolk mix made fluffy through the addition of whipped egg whites. Air in the mixture expands while the egg hardens, trapping it and maintaining the rise.
  • Tarte tatin: a French provincial dessert that is an upside down tart of pastry cooked over buttery caramelly fruit
  • Veloute: Velvety sauce of stock and white sauce

[/ox_list]