Food Gang - Glossary

Back Next Menu Home

       GLOSSARY: is a list of terms on a special subject (cooking) with accompanying definitions of difficult or unusual terms or words.

       "What does this mean?" A constant question with the Food Gang who always ask a MILLION questions.... So we’ve included a list to answer your questions. Just click on the underlined words, and you’ll get an explanation, maybe a picture, or even a recipe!

       Please contact us if you have a question or some new information we can include that will help others to understand the wonderful world of cooking!

A Al fresco: out in the open fresh air, as in dining at an "al fresco café" which is simply a restaurant outdoors. (Porterhouse Steak)

B Basil, about (Herb Vinaigrette)
BBQ, about
Broiling: intense heat in the oven that cooks tender meats or fish on one side at a time, usually from close exposure to the top burner. (Steaks)

C
Chateaubriand style: after French author and statesman, the Viscomte de Chateaubriand (1768-1848) who likely preferred his broiled beef tenderloin sliced and served with a classic Bernaise sauce. (Steaks)
Chef, about
Chives, snipped (Vichyssoise)

D
Devon Cream

E
Emulsion: a liquid made up of two fluids which don't normally mix (such as oil and vinegar) by beating together to make small globules that will mix in a suspended state. Emulsions like vinaigrette will eventually separate, so you whisk them up just before dressing the salad, or you can beat it up again just before serving. (Herb Vinaigrette)

F Frenching: to cut into long thin strips before cooking (eg: Frenched beans, French Fried Potatoes) (Potatoes)
Frying: cooking in fat or hot oil in an open pan over direct heat. (Steaks)

G Grilling: cooking on a grated surface (grill) over an open fire (such as a barbeque) or other high heat source. (Steaks)

H Herbs, about. (Herb Vinaigrette)

I
Irish Potato Famine: massive emigration out of Ireland due to the devastating potato crop failures causing famine. (Potatoes)

J

K

L
Leeks: are of the amaryllis family, related to onions. The Welsh wear them in their hats to commemorate St. David’s Day on March 1st to remember his urging Welsh warriors to distinguish themselves from their Saxon opponents in battle in the Dark Ages. (Vichyssoise)

M
Marbling, about (Steaks)
Marinade: a mixture used to "marinate" food to give flavour, or to tenderize meat and fish before cooking. Sometimes raw seafood or fish is marinated in lemon or lime juice for a few hours which actually "cooks" it! (eg: Ceviche) (Porterhouse Steak)
Marjoram, about (Herb Vinaigrette)
Mince: to chop very, very finely. Often with a great big chef’s knife that you rock from tip to handle, guided by one hand (on the handle) and your other finger tips over the top end of the blade. (Vichyssoise)
Mushrooms, about (Watercress Salad)

N
Nuts, roasting, about (Watercress Salad)

O

P
Parmentier, Antoine-Auguste(1737-1817): wrote many books on cooking in France, where the potato is still some times called a parmentiére. (Potatoes)
Parsley, about (Herb Vinaigrette)
Potato, about (Baked Purple Potatoes)
Purée: cooked fruit or vegetables that have been put through a sieve, blender etc. (1700 French noun from "purer" meaning to make pure, by straining). (Vichyssoise)

Q

R

S
Sauté: to cook or brown in a small amount of butter, oil, or other fats in a pan. (1805 French noun from "sauter" meaning "to jump"). (Vichyssoise)
Scallion: any onion that doesn’t grow a large bulb at the bottom (eg: spring green onions, leeks, shallots, etc.)
Sear: to burn or char lightly to seal in the juices. (Steaks)
Shallot: an ancient multiple bulb onion first noted before 300 BC by the Greeks and used traditionally in French cooking (eg: Bernaise Sauce). Can be substituted by spring green onions. (Sautéed Mushrooms)
Steak, about (Porterhouse Steak)
Stock: broth prepared by boiling meat, fish, chicken, vegetables, etc. with or without seasonings that are later used as a foundation for soups and sauces. (Vichyssoise)

T
Thyme, about (Herb Vinaigrette)

U

V
Vinaigrette: often called French Dressing. A classic mixture of oil (3 parts) and vinegar (1 part), salt & pepper, sometimes with fresh herbs, shallots, mustard, etc. used to flavour fresh salads. (Watercress Salad)
Vinegar: a sour liquid of dilute acetic acid made by fermenting wine, cider, beer, ale etc. used as a preservative or a condiment. (Herb Vinaigrette)
Vichysoisse, about (Vichyssoise)

W

X

Y

Z

A	Al fresco: out in the open fresh air, as in dining at an "al fresco café" which is simply a restaurant outdoors. (Porterhouse Steak)
B	Basil, about (Herb Vinaigrette) BBQ, about Broiling: intense heat in the oven that cooks tender meats or fish on one side at a time, usually from close exposure to the top burner. (Steaks)
C	Chateaubriand style: after French author and statesman, the Viscomte de Chateaubriand (1768-1848) who likely preferred his broiled beef tenderloin sliced and served with a classic Bernaise sauce. (Steaks) Chef, about Chives, snipped (Vichyssoise)
D	Devon Cream
E	Emulsion: a liquid made up of two fluids which don't normally mix (such as oil and vinegar) by beating together to make small globules that will mix in a suspended state. Emulsions like vinaigrette will eventually separate, so you whisk them up just before dressing the salad, or you can beat it up again just before serving. (Herb Vinaigrette)
F	Frenching: to cut into long thin strips before cooking (eg: Frenched beans, French Fried Potatoes) (Potatoes) Frying: cooking in fat or hot oil in an open pan over direct heat. (Steaks)
G	Grilling: cooking on a grated surface (grill) over an open fire (such as a barbeque) or other high heat source. (Steaks)
H	Herbs, about. (Herb Vinaigrette)
I	Irish Potato Famine: massive emigration out of Ireland due to the devastating potato crop failures causing famine. (Potatoes)
J
K
L	Leeks: are of the amaryllis family, related to onions. The Welsh wear them in their hats to commemorate St. David’s Day on March 1st to remember his urging Welsh warriors to distinguish themselves from their Saxon opponents in battle in the Dark Ages. (Vichyssoise)
M	Marbling, about (Steaks) Marinade: a mixture used to "marinate" food to give flavour, or to tenderize meat and fish before cooking. Sometimes raw seafood or fish is marinated in lemon or lime juice for a few hours which actually "cooks" it! (eg: Ceviche) (Porterhouse Steak) Marjoram, about (Herb Vinaigrette) Mince: to chop very, very finely. Often with a great big chef’s knife that you rock from tip to handle, guided by one hand (on the handle) and your other finger tips over the top end of the blade. (Vichyssoise) Mushrooms, about (Watercress Salad)
N	Nuts, roasting, about (Watercress Salad)
O
P	Parmentier, Antoine-Auguste(1737-1817): wrote many books on cooking in France, where the potato is still some times called a parmentiére. (Potatoes) Parsley, about (Herb Vinaigrette) Potato, about (Baked Purple Potatoes) Purée: cooked fruit or vegetables that have been put through a sieve, blender etc. (1700 French noun from "purer" meaning to make pure, by straining). (Vichyssoise)
Q
R
S	Sauté: to cook or brown in a small amount of butter, oil, or other fats in a pan. (1805 French noun from "sauter" meaning "to jump"). (Vichyssoise) Scallion: any onion that doesn’t grow a large bulb at the bottom (eg: spring green onions, leeks, shallots, etc.) Sear: to burn or char lightly to seal in the juices. (Steaks) Shallot: an ancient multiple bulb onion first noted before 300 BC by the Greeks and used traditionally in French cooking (eg: Bernaise Sauce). Can be substituted by spring green onions. (Sautéed Mushrooms) Steak, about (Porterhouse Steak) Stock: broth prepared by boiling meat, fish, chicken, vegetables, etc. with or without seasonings that are later used as a foundation for soups and sauces. (Vichyssoise)
T	Thyme, about (Herb Vinaigrette)
U
V	Vinaigrette: often called French Dressing. A classic mixture of oil (3 parts) and vinegar (1 part), salt & pepper, sometimes with fresh herbs, shallots, mustard, etc. used to flavour fresh salads. (Watercress Salad) Vinegar: a sour liquid of dilute acetic acid made by fermenting wine, cider, beer, ale etc. used as a preservative or a condiment. (Herb Vinaigrette) Vichysoisse, about (Vichyssoise)
W
X
Y
Z