CULINARY TERMS Baton A vegetable, such as a carrot, zucchini or piece of celery cut into a long, thin rectangle shape.

. Blanch The process of plunging food, frequently vegetables, into and out of boiling water for just few seconds or minutes. Batterie de cuisine An expression commonly used by chefs to describe the essential equipment that every good cook needs for the preparation of food in the kitchen, from saucepans to knives. Beurre mani French for kneaded butter, beurre mani is a paste of flour and softened butter, usually in equal parts, which is used to thicken sauces and stews. Bain-marie Its used for protecting dishes requiring gentle heat (such as egg-based desserts) from the fierce heat of the oven. It can also refer to a double saucepan or double boiler (a bowl suspended in saucepan half-filled with water) used for melting chocolate or thickening sauces that are prone to curdling over direct heat. Basting The process of spooning stock or fat over meat at intervals, to prevent it from drying out during roasting. Black pepper Black pepper comes from a climbing vine, the fruits of which small round berries ripen from green to red and finally to brown. Black peppercorns are actually berries that are picked when theyre just turning red. Blind baking A method of preparing a pastry case before adding the filling, in order to prevent the bottom becoming soggy and undercooked. The pastry is first baked with a lining weighted with beans, ceramic or glass baking beans. Bouquet garni A small bunch of herbs, classically a bay leaf, a few parsley sprigs and a few sprigs of thyme, wrapped in leek leaf or bunched with a piece of celery and tied with string. Buttermilk Buttermilk is traditionally a by-product of butter-making the liquid thats left over after butter is churned from cream. It is now made commercially by adding a bacterial culture to skimmed milk. Calvados

Calvados is an apple brandy made in Normandy, northern France. Cannellini beans A small, white, kidney-shaped bean. Capon A castrated cockerel fed a fattening diet making it particularly juicy and flavorful. Caramelise The process of either heating sugar to a point when it melts and resets as a hard glaze, as on the top of a crme brle, or cooking small or cut fruit or vegetables in water and sugar until they become brown and glazed. Caul fat The lacy, fatty membrane encasing the internal organs of an animal. Cayenne pepper A red, fiery hot spice ground from the pod and seeds of dried chillies. Charcuterie Charcuterie is a generic term for the products traditionally sold by charcutiers (pork butchers), and includes all products based on pork meat or offal, including cured and cooked meats, fresh and smoked sausages, pts, black puddings and salamis. Chiffonade Thin strips or shreds of vegetables (classically, sorrel and lettuce). Cinnamon This warm, sweet spice comes from the bark of a tree native to Sri Lanka. The bark is removed, dried and rolled up to make a tube. Cloves Cloves are the dried flower buds of an evergreen tree native to eastern Indonesia. Coconut milk and Cream Coconut milk isnt the liquid from inside the nut, but the extract of freshly grated coconut flesh. Compote A classic dish of fresh or dried fruits simmered or baked in a light syrup. Cornflour Cornflour is the finely powdered white starch extracted from maize kernels, which are soaked and ground to separate the germ and the bran/ Court bouillon A spiced aromatic liquor or stock used mainly to poach fish and shellfish. Wine, vinegar, lemon juice, sliced onion, herbs or spices may sometimes be added to the court bouillon.

Cream of tartar Cream of tartar (potassium hydrogen titrate) is a component of baking powder. (Baking powder comprises baking soda and cream of tartar.) Crme frache The French version of soured cream made from pasteurized cows milk to which a lactic bacteria culture has been added. This thickens the cream and gives it a distinctive sharp flavor. Crotons Small cubes of bread that have been fried drained and cooled. Cumin The small, crescent-shaped seeds of a plant called Cuminim cyminum, which are used as a spice. It has a warm flavor and quite a strong, pungent aroma. Custard Traditional British desert sauce made with egg yolks, sugar and milk and/or cream flavored with vanilla. Cardamom An aromatic spice indigenous to south India and Sri Lanka, cardamom seeds come from a plant belonging to the ginger family. Theyre contained in small pods about the size of a cranberry. Coriander Coriander tends to be associated most with Asian and Central and South American cooking. Both the fresh leaves and the berries which are dried and called coriander seeds are used for cooking. The herb has a fresh, citrus taste and is best added to dishes just before serving in order to get maximum flavor. Corn syrup A common ingredient in the USA made by adding enzymes to corn starch, turning it into thick syrup of dextrose, maltose and/or glucose Crudits Raw vegetables, thinly sliced or grated, served as a starter or, with a dip, as a snack. Crudits might include any fresh, seasonal vegetables such as carrots, celeriac, cucumber, sweet peppers, red cabbage, celery, fennel, tomatoes, mushrooms and radishes. Canaps The term canap means sofa or settee in French so traditionally canaps were little platforms of pastry or buttered, fried or toasted bread for tasty things to sit on. It now encompasses all kinds of bite-sized appetizers that can be eaten with the fingers, leaving the other hand free to hold a drink. Cashew

It grows on a small tree, dangling beneath a fleshy stalk known as the cashew apple, or cashew pear. The pear can be used for juices, syrups and liqueurs but the cashew nut as much more widely used. Celery seeds They have a bitter taste. Theyre used in bread making and in egg and fish dishes. Celery seeds are ground with salt to make celery salt, used for making Bloody Marys. Chinois A fine metal conical strainer with a long handle, used for straining soups and sauces. Deglaze To deglaze is to add wine, stock or other liquid to a hot pan or roasting tin in which food has been roasted or sauted. Descaling fish Removing the scales from a fish is best done by first cutting off the fins and then holding on to the tail and scraping away the scales the wrong way from tail to head with a large knife. Dropping Consistency The consistency required of cake mixes where the mixture isnt soft enough to fall easily off the spoon but slides off reluctantly after a few seconds. Duxelles A mixture of chopped mushrooms cooked in butter with onion (or shallots) and thyme. Dariole Also known as a Madeleine tin, this is a small steep-sided metal mould about 8cm (3.2in) tall, with flared sides (narrower at the bottom than at the top). Egg wash Beaten raw egg, sometimes mixed with water and a little salt, used for glazing pastry or bread to give it a shine when baked. Essence or extract These are concentrated flavourings (for example from vanilla pods, almonds, anchovies or coffee beans) used to flavour and enhance foods, and can also refer to synthetic flavourings. Emulsify An emulsion is a stable suspension of fat and another liquid. To emulsify is to combine fats (such as butter or oil) with a liquid (such as vinegar or citric juices) into a smooth and even blend using an emulsifier (such as an egg yolk) which binds to each set of ingredients and prevents them from separating. Florets

Florets are the small, individual flower stems that make up the heads of vegetables such as broccoli and cauliflower. Flour Flour is made from finely ground cereal, such as wheat, barley, oats, rye, rice, and maize (corn). French dressing Also known as vinaigrette (French for little vinegar) this is a fairly thick salad dressing made from a mixture of olive oil, wine vinegar (red, white or balsamic) and salt and pepper to which various flavourings can be added such as a herbs, mustard, honey or chilli. Gelatine A product derived from the bones of animals, and used as a setting agent for sweet or savoury jellies and pudding fillings. Gelatine comes in powder form or in leaves and is tasteless. Griddle A flat cast-iron pan traditionally used for breads and scones. More recently griddles tend to have a ridged surface and are used for cooking vegetables, meat and fish. Ghee A form of clarified butter used in Indian cookery. The clarified butter (the butter is slowly melted, thereby separating the milk solids, which sink to the bottom of the pan, from the golden liquid on the surface) is simmered until all the moisture evaporates and the milk solids begin to brown, giving the resulting butter a nutty, caramel-like flavor and aroma. Gluten Gluten is a mixture of two proteins present in cereal grains, in particular wheat. Its a key factor in the success in all kinds of baking because its gluten that absorbs liquid, giving dough its elasticity and strength. Gram flour Flour made from ground chickpeas. Gratin A gratin is any dish thats topped with cheese or breadcrumbs mixed with knobs of butter, then heated in the oven or under the grill until brown and crisp. Grcque ( la) la grcque means with the addition of a dressing of tomatoes, fresh herbs, lemon juice and olive oil. Herbes de Provence A mixture of heady herbs from the south of France made up of any combination of basil, thyme, oregano, marjoram, bay, sage, rosemary and summer savory (some recipes also call fro lavender and dried orange peel, among other flavorings).

Infuse To extract the flavor from herbs, spices, tea, or coffee either by pouring on boling water and allowing the water to take on the flavors before drinking hot. Julienne Vegetables or citrus zest shredded or cut into thin matchsticks or very fine shreds. Lardons Lardons are small, chunky cubes of bacon (smoked or unsmoked) used to flavor dishes such as quiches. Lyonnaise ( la) la lyonnaise describes various dishes, usually sauted, characterized by the use of chopped onions cookied in butter until golden and often finished off with vinegar and sprinkled with chopped parsley. Macerate Similar to marinating, this means to soak raw, dried or preserved fruit or vegetables in liquid (usually alcohol, liqueur, wine, brandy, or sugar syrup) to soften of take away bitterness, and to allow the ingredients to absorb the flavors of the liquid. Margarine Margarine was invented in the 1960s by a French chemist as a cheap replacement for butter. Nowadays its bought as a product in its own right, frequently in the belief that its a healthier option than butter. All margarine contains as much fat as butter, but some are lower in cholesterol and saturated fats. Monosodium glutamate (MSG) An additive made from sodium salt crystals and used to enhance the flavor of food, especially in oriental cuisine. Maldon sea salt An exceptional sea salt that comes from the Maldon area of Essex. Sea salt is produced as the sea washes over rocks and then recedes with the tide, leaving pools of water. The sun evaporates the water and leaves the salt in the form of crystals that can be used in cooking or preserving, as whole crystals ground. Maple syrup The bolied-down sap of the maple tree, this syrup is very popular in the USA and Canada. Marinate To steep fish, meat or vegetables in a highly seasoned and flavored liquid (the marinade) usually containing oil, wine or lemon juice, herbs and spices, in order to tenderize and add flavor. Mirepoix A mixture of diced vegetables usually onion, leek, carrot and celery and sometimes bacon and herbs.

Marinire ( la) A method of preparing shellfish or other seafood, especially mussels, by cooking them in white wine, usually with onions or shallots. Meunire ( la) This method is traditionally used to prepare whole trout and fillets of sole. The fish is coated in seasoned flour, fried in butter and served with some more melted butter with the addition of a squeeze of lemon juice and a few freshly chopped herbs.