TERMS USED IN COOKERY
63. It is important that every person who is engaged in the preparation of food be thoroughly familiar with the various terms that are used in cookery. Many of these are not understood by the average person, because they are foreign terms or words that are seldom employed in other occupations. However, as they occur frequently in recipes, cook books, menus, etc., familiarity with them will enable one to follow recipes and to make up menus in a more intelligent manner.
In view of these facts, a table of terms that are made use of in cookery is here given, together with definitions of the words and, wherever it has been deemed necessary, with as accurate pronunciations as can be obtained. The terms are given in bold-faced type, and for easy reference are arranged alphabetically. It is recommended that constant use be made of this table, for much of the success achieved in cookery depends on a clear understanding of the words and expressions that are peculiar to this science.
À la; au; aux (ah lah; o; o).--With; dressed in a certain style; as, smelts à la tartare, which means smelts with tartare sauce.
Au gratin (o gra-tang).--Literally, dressed with brown crumbs. In actual practice, also flavored with grated cheese.
Au naturel (o nat-ü-rayl).--A term applied to uncooked vegetables, to indicate that they are served in their natural state without sauce or dressing applied. Potatoes au naturel are served cooked; but unpeeled.
Béchamel (bay-sham-ayl).--A sauce made with white stock and cream or milk-named from a celebrated cook.
Biscuit Glacé (bis-kü-ee glah-say).--Ice cream served in glacéd shells, sometimes in paper cases.
Bisque.--A thick soup usually made from shellfish or game; also, an ice cream to which finely chopped macaroons have been added.
Bouchées (boosh-ay).--Small patties; literally, a mouthful.
Boudin (boo-dang).--A delicate side dish prepared with forcemeat.
Bouquet of Herbs.--A bouquet consisting of a sprig of parsley, thyme, and sweet marjoram, a bay leaf, and perhaps a stalk of celery, tied firmly together and used as flavoring in a soup or stew. Arranged in this way, the herbs are more easily removed when cooked.
Café au Lait (ka-fay o lay).--Coffee with milk.
Café Noir (ka-fay nooar).--Black coffee.
Canapés (kan-ap-ay).--Small slices of bread toasted or sautéd in butter and spread with a savory paste of meats, fish, or vegetables. They are served either hot or cold as an appetizer or as a first course for lunch or dinner.
Canard (kan-ar).--Duck.
Capers.--Small pickled buds of a European shrub, used in sauces and in seasoning.
Capon.--A male fowl castrated for the purpose of improving the quality of the flesh.
Caramel.--A sirup of browned sugar.
Casserole.--A covered earthenware dish in which foods are cooked.
Champignons (shang-pe-nyong).--The French name for mushrooms.
Chartreuse (shar-truhz).--A preparation of game, meat, fish, etc., molded in jelly and surrounded by vegetables. The name was given to the dish by the monks of the monastery of Chartreuse.
Chiffonade (shif-fong-ad).--Salad herbs finely shredded and then sautéd or used in salads.
Chillies.--Small red peppers used in seasoning.
Chives.--An herb allied to the onion family.
Chutney.--An East Indian sweet pickle.
Citron.--The rind of a fruit of the lemon species preserved in sugar.
Collops.--Meat cut in small pieces.
Compote.--Fruit stewed in sirup.
Coquilles (ko-ke-yuh).--Scallop shells in which fish or oysters are sometimes served.
Créole, à la (kray-ol, ah lah).--With tomatoes.
Croustade (kroos-tad).--A thick piece of bread that has been hollowed out and then toasted or fried crisp. The depression is filled with food.
Croutons (kroo-tong***).--Bread diced and fried or toasted to serve with or in soup.
Curry.--An East Indian preparation made of hot seeds, spices, and dried herbs.