Monday, January 18, 2010

Glossary of some cooking and cuisine terms

  • Cuisine: a style or method of cooking, especially as characteristic of a particular country or region
  • Crockery: plates, dishes, cups, etc., made of earthenware or china
  • Cutlery: knives, spoons and forks used for eating or serving food
  • Gelatine: a colourless and tasteless water-soluble protein used in food preparation
  • Ambience: the atmosphere of a place
  • à la carte : (of a menu) food which can be ordered as separate items, rather than part of a set meal
  • Hors-d’oeuvres: a savoury appetiser
  • Tacos: a Mexican dish with a meat/vegetable filling
  • Sushi: a Japanese dish
  • Kebabs: a dish of pieces of grilled/roasted meat, fish or vegetables
  • Pita bread: flat, hollow unleavened bread
  • Beverage: a drink other than water
  • Patisserie: pastries and cakes
  • Canapés: a small piece of bread or pastry with a savoury topping
  • Purée: a smooth pulp of liquidised or crushed fruit or vegetables
  • Espresso: strong black coffee
  • Cappuccino: coffee made with frothy milk
  • Latte: a drink of frothy milk to which a shot of espresso is added
  • Rancid: (of foods containing oil) smelling or tasting unpleasant as a result of being stale
  • Mousse: a smooth, sweet/savoury dish made of cream/egg white

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