Culinary Terms From All Over

20140322-161025.jpgWhether you’re looking at a menu at some authentic restaurant, or opening a cookbook to try a new recipe that you’ve been dreaming about, culinary terms can be intimidating. Here is a list of worldly cooking methods, ingredients and some other common culinary terms that will help you solve your next culinary mystery.

A LA CARTE:
Items on a menu that are priced and ordered separately.
AL DENTE:
Italian for “to the bite”. This term is used to describe the proper texture of cooked pasta. Should be firm with just a small amount of bite, but not crunchy in the middle.
BABA GHANOUJ:
A spread or dip made mostly of roasted eggplant. Usually has olive oil and other herbs and spices.
BOUQUET GARNI:
A bundle of herbs usually tied together and added to a dish during cooking to impart flavor. Its is always removed before serving.
BRULE:
Sugar that has been flamed and burned with a torch to the point of caramelization.
BURRATA:
Fresh soft Italian cheese made from mozzarella and cream.
CHIPOTLE PEPPERS:

20140322-161358.jpgA jalapeno pepper that has been smoked. YUMM!
CONFIT: Pronounced “con-fee”. A French cooking method where foods are cooked slowly while submerged in oil or fat.
CRÈME FRAICHE:
French condiment similar to the American sour cream, but thicker and more fattening.
EN CROUTE:
Food that is wrapped in pastry dough then baked.
FALAFEL:
Middle Eastern food made from ground chickpeas. It is formed into balls or patties and then deep fried.
FLAN:
A baked custard made with eggs, cream, and vanilla. May contain gelatin. Usually served as a dessert.
FROMAGE:
Say Cheese!
GAZPACHO:
A tomato based vegetable soup, served cold.
GNOCCHI:

20140322-161606.jpgItalian pasta like dumplings made typically from potatoes, flour, and ricotta cheese.
KIMCHI:
Pronounced “Kim-Chee”. Spicy Korean condiment made from fermented cabbage and vegetables.
MIREPOIX:

20140322-161733.jpgMixture of chopped onions, celery, and carrots. Sautéed as a base for many soups and sauces.
ORZO:
Rice shaped pasta.
PESTO:

20140322-161843.jpgUncooked sauce or condiment made from fresh basil, garlic, pine nuts, parmesan cheese, and olive oil.
ROUX:
Pronounced “Roo”. Combination of fat(usually butter) and flour cooked together and added to sauces and soups as a thickener.
SAFFRON:
Extremely expensive spice made from the stigmas of a crocus flower. Each crocus produces only 3 stigmas which are hand picked and dried. It takes 14,000 of these stigmas to produce 1 ounce of saffron.
UMAMI:
one of the five basic tastes, the other 4 being (sweet, salty, bitter, and sour). Often defined as “savory with a long lasting mouthwatering sensation”.
Cook. Eat. Repeat.

Any questions???

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One thought on “Culinary Terms From All Over

  1. Pingback: Baked Cabbage Kofta and Eggplant in Tomato sauce | The Culinary Journey

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