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