Glossary Flashcards
Almond Meal
Almond meal, almond flour or ground almond is made from ground sweet almonds. Almond flour is usually made with blanched almonds (no skins), whereas almond meal can be made both with whole or blanched almonds. The consistency is more like corn meal than wheat flour.
Assiette
Plate
Ballotine
Usually poultry, boned, stuffed, rolled.
Balmanian Bug
Same as Morton Bay Bug but closer to Victoria. Similar to a small lobster.
Bergamot
A fragrant French fruit the size of an orange, with a yellow colour similar to a lemon.
Black Garlic
Caramelized garlic first used as a food ingredient in Asian cuisine. It is made by hearing whole bulbs of garlic over the course of several weeks, a process that results in black cloves. The taste is sweet and syrupy with hints of balsamic vinegar or tamarind.
Blanching
Plunging ingredients into a large quantity of boiling water and then draining and refreshing them under cold water. This method sets colour. Can also be used to loosen skins from tomatoes, garlic etc.
Bok Choy
A type of Chinese cabbage. Chinese varieties do not form heads; instead they have smooth, dark green leaf blades forming a cluster reminiscent of mustard or celery.
Bonito
Fish similar to mackerel, oily and strong in flavour.
Bonito Flakes
Flakes of dried, fermented fish used in Japanese cuisine.
Black Angus
A breed of cattle commonly used in beef production. They were developed from cattle native to the counties of Aberdeenshire and Angus in Scotland, and are known as Aberdeen Angus in most parts of the world.
Braising
A combination cooking method using both dry and wet hear. First the item is seared, and then cooked in liquid usually at a low temperature for a long period of time. Braising relies on hear, time, and moisture to break down the tough connective tissue meat, making it an ideal way to cook tough cuts.
Brandade
Purée or salted cod, olive oil and milk
Brick Pastry
A wafer-thin pastry, originating from the Maghreb region of North Africa n
Brioche
A pastry of French origin that is similar to a highly enriched bread, and whose high egg and butter content give it a rich and tender crumb. It is light and slightly puff, more or less fine, according to the proportion of bitter and eggs. It has a dark, golden, and flakey crust, frequently accentuated by an egg wash applied after proofing.
Brunoise
Tiny diced vegetables
Beach Banana
A small, succulent plant, suitable for eating and used as a garnish.
Buttermilk
The liquid left behind after churning butter out of cream.
Agar-agar
Agar or agar-agar is a gelatinous substance derived by boiling red algee. It is used as a settling agent.
Cassis
Black currant
Caul Fat (Crappennet)
The fatty membrane which surrounds internal organs of some animals, such as cows, sheep and pigs. It is often used as a natural sausage casing and to encase faggots or pâté.
Char Sui
Chinese BBQ Marinade
Chai
Spiced Indian milk
Chestnuts
The fruit can be peeled and eaten raw, but it can be somewhat astringent, especially if the pellicle is not removed. Another method involves roasted, which does not require peeling. Roasting requires scoring the fruit beforehand to prevent explosion of the fruit due to expansion. Once cooked, it’s texture is slightly similar to that of a baked potato, with a delicate, sweet and nutty flavour.
Choux Pastry
A light pastry dough used to make profiteroles. It contains only butter, water, flour and eggs.
Choy Sun
Leafy vegetable used in Chinese cuisine. Aka Chinese spinach
Chutney
High acidity fruit based jam
Coco Nibs
Cocoa beans that have been roasted, separated from their husks, and broken into smaller pieces. Cacao nibs have a chocolatey taste, but are not quite as sweet.
Confit
Something cooked in its own fat, eg. Confit duck; duck cooked in duck fat, can also mean something covered and cooked in oil.
Concasse
From the French ‘concasser’ “to crush or grind”, a cooking term meaning to roughly chop any ingredient, usually vegetables. This term is particularly applied to tomatoes, where tomato Concasse is a tomato that has been peeled, seeded and chopped to specific dimensions. Specified dimensions can be rough chop, small dice, medium dice, or large dice.
Congee
Congee, or conjee is a type of rice porridge or gruel popular in many Asian countries.
Consommé
Clear soup, broth
Cured
Curing is any of a various food preservation and flavouring processes of foods such as meat, fish and vegetables, by the addition of a combination of salt, nitrates, nitrite or sugar. Many curing processes also involve smoking, spicing, or cooking. Dehydration was the earliest form of food curing. Salting or curing draws moisture from the meat through a process of osmosis. Meat is cured with salt or sugar, or a combination of the two.
Cutlet
Piece of meat still attached to the bone.
Crème Fraiche
Soured cream containing 30-45% butterfat and is sourced with bacterial culture, but is less sour than US style sour cream, and has a lower viscosity and a higher fat content (French Origin).
Crystal Bay
Bay on the Queensland coast line.
Daikon
Japanese white radish
Dashi
The stock which forms the basis of almost all Japanese cooking
Diamond Clams
Diamond shell clams are harvested from 3-5 meter surf zone and are naturally full of plump meat. They have a mild, sweet flavour and a crisp texture, and suit a broad range of preparations both raw and cooked.
Emo (Emulsion)
A mixture of two or more liquids that are normally immiscible (non mixable or unblendable). In the case of onions, with the John Dory, butter, lemon juice and water.
En Gelee
French for in jelly. Referring to something set in gelatin.
Escalope
Thinly cut slices of meat or fish, usually cut at an angle.
Fennel
Yellow-green feathery-leafed vegetable and aniseed-like flavour.
Fermented
Process that converts sugar to acids. Fermentation is used for preservation in a process that produces lactic acid as found in such sour foods as pickled cucumbers, kimchi and yogurt as well as for producing alcoholic beverage such as wine and beer.
Feuillette
Puff pastry case
Foie Gras
Liver of fattened goose
Food Ice
Has a coarse, more crystalline texture then normal crushed ice, made from water and various ingredients to taste. Similar to Granitas.
Fondant (Potatoes)
Potatoes that are sliced and layered in a pan with butter, then sautéed over a high heat so there is a crisp outside and meltingly soft centre
Frangipane
Almond custard filling
Formage Fraise
“Fresh cheese”, a soft creamy cheese with the consistency of cream cheese but fewer calories.
Fumet
A type of concentrated food stock that is added to sauces to enhance their flavour.
Frekkah
Middle Eastern roasted wheat.
Ganache
Soft mixing typically made from the cream and chocolate.
Goats Curd
Soft, spreadable goat cheese, marinated in blended EVOO, garlic and herbs. This luxurious cheese is addictive and versatile. The fresh curd, just separated from the whey, has a mild, clean flavour with just a subtle hint of citrus.
