plant.Used for thickening, in milk, puddings, as
a diet for invalids etc.
ANISEED: the
seed of anise used in cooking especially for flavouring.
BAY LEAF: an
evergreen Mediterranean shrub, with leaves that are used in cookery. (mostly
dried leaf used)
BOUQUET
GARNI: bunch of herbs tied together; parsley stalks, thyme, bay leaf, etc, or,
bunch of vegetables; leeks, celery, carrots.
BREAD
CRUMBS: a small fragment of bread
BUTTER
PASTE: butter and flour kneaded together. Used as a thickening.
CANAPE:
small slice of bread cut into various shapes, plain, toasted or fried, spread
and garnished, served as an appetizer or cocktail snack
CARAMEL
COLOUR: burnt sugar dissolved in water used for colouring liquids. Commonly known
as “monkey” or black jack”
CARDAMON:
the seeds of SE Asian plant, used as a spice.
CINNAMON: a
spice made from the dried bark of an Asian tree.
CLOVE: the
dried flower bud of a tropical tree, used as a spice
CONDIMENTS:
a substance such as salt or mustard, used to flavour food.
CONSOMME’: a
clear soup made with concentrated stock.
CROUTON:
small cubes of fried bread for soups, bread cut in heart or other fancy shapes
used for garnishing all kinds of dishes
CUISINE:
style of cooking, especially as typical of a country or region
CULINARY:
related to cooking.
FRITURE:
frying fat, also the name of the food fried in fat.
ICING SUGAR:
finely powdered sugar used to make icing
JULIENNE:
vegetables or other food cut into fine shreds
MARGARINE: a
butter substitute made from vegetable oils or animal fats.
MAYONNAISE:
a thick creamy dressing made from egg yolks, oil, and vinegar.
NUT MEG: a
spice obtained from the seed of a tropical tree.
PANACHE:
mixed, multi coloured, mixed ice, cream or jelly in a mould, mixed fruit or
vegetables.
POPPY SEEDS:
a plant with bright red, pink or orange flowers and small black seeds. The
seeds are used in cooking.
SPICE: a strong tasting vegetable substance used to
flavour food. Colouring, hot & fragrant are the three groups of spices.
Paprika, saffron, turmeric are colouring spices. Pepper, chilli, cayenne,
mustard are hot spices. Cardamom, allspice, cinnamon, cloves, cumin, coriander,
caraway, ginger &mace are the fragrant spices.
SOUFFLE: a
light, spongy dish made by mixing egg yolks and another ingredient such as
cheese or fruit with stiffly beaten egg white
STOCK: water
in which vegetables have been slowly simmered
TAPIOCA:
starch obtained from the root of the cassava plant which grows in the tropics.
It is marketed as flaked, pearl and granulated tapioca and in the form of
flour.
VINEGAR: a
sour liquid made from wine, beer, or cider, used as seasoning or for pickling.
ZESTE: the
outside skin of lemons, oranges etc. peeled off finely.