glacé

Glacé can actually mean one of two things:

1. A coating of sugar syrup that has been cooked to the 'crack' stage

2. Something that has been frozen

junket

Junket is a dessert that is made of milk that has been coagulated by rennet, then sweetened and flavored.

Lyonnaise

Lyonnaise means to season a dish with onions and parsley.

macédoine

Macédoine or macedoine is a salad of fruits or vegetables. Vegetable macédoine is typically served as an appetizer. Fruit macédoine is typically served as a dessert. Macédoine is commonly found in Spain, Latin america, Italy and France.

marguerite

Marguerite is a salty/savory cracker that is covered with boiled frosting and nuts or coconut. The cracker is then baked in the oven until brown.

Pasteurize

To pasteurize means to partially sterilize a liquid at 140-180F. This temperature destroys certain organisms that are pathogenic. I will also slow fermentation of milk.

pilau

Pilau is rice that is stewed with protein, then spices are added.

render

Render means to cook protein for the purpose of melting fat away from connective tissue.

rissole

Rissole is a savory meat mixture that is sealed in a rich pastry and then fried in deep fat.

roe

Roe is the eggs of fish, mostly salmon or sturgeon. Also known as caviar.

sponge

Sponge is a liquid batter that is made with yeast.

timbale

Timbale is an unsweetened custard that is then combined with mixed vegetables and /or proteins then molded and baked.

torte

A torte is a rich cake that it typically made from crumbs, eggs and nuts. It can also be foudn with a hard meringue and baked like a cake.

Fromage

Fromage is the French word for cheese.

frizzle

When a recipe asks you to frizzle something, it typically means to pan fry the item until the edges curl.

fricassee

Fricassee means to cook by braising. With the exception of chicken, then it means stewing, and the browning process may be omitted.

frappe

Frappe is fruit juice that has been diluted and sweetened and then frozen to a slushy consistency.

eclair

An eclair is a really yummy dessert made with a large oval cream puff that is filled with whip cream or custard. Sometimes it is glazed with chocolate also.

demitasse

Demitasse is French for "half cup". A demitasse is usually a small cup of strong coffee, typically served after dinner.

charlotte

Charlotte is a dessert that is made of gelatin, flavored whipped cream and molded in a form that has a lady fingers or sponge cake lining.

chantilly

Chantilly is a dish that's name is derived from a castle north of Paris. It means the recipe has a whip cream base.

brioche

Brioche is a lightly sweetened bread that is rich with egg. Brioche originated in France.

bouillon

Bouillon is a clear soup that is made from lean beef or chicken.

Bouillabaisse

Bouillabaisse is a french chowder. It is typically made by combining a variety of fish and shellfish.

borsch

Borsch is a Russian soup that uses beets as a base.

bombe

Bombe is a frozen dessert that is typically melon shaped or domed. More than one flavor is used to make this dessert.

bisque

Bisque actually has 2 interpretations. Bisque can mean a creamy rich soup, or it can mean a frozen ice cream dessert with nuts in it.

Bind

Bind is a term that is typically used in soup recipes. It means to thicken slightly typically using melted fat blended with flour.

beurre noir

Beurre noir is simply a browned butter sauce.

bar-le-due

Bar-le-due is a jam that originated in Bar-le-due France. The jam is made with currants and honey. During the process of making the jam, the seeds were pushed out with a needle. It can be found in specialty stores in the US. If american made, the seeds are typically left in.

baba

Baba is a French cake that is made with a yeast dough. Before it is served it is usually soaked in rum.

Au Gratin

Au Gratin means "with crust". The crust is typically bread crumbs or cracker crumbs, but it can also mean cheese.

Aspic

Aspic is a jelly that is made from concentrated stock (beef, chicken, vegetable, fish) Gelatin is added to the stock and vegetables and sometimes bits of meat are added.

A La King

A la king is a cooking term that has not been used in a long time. A la king is typically food that is served in a rich cream sauce. It typically contains mushrooms, green peppers, and pimento. Sherry brings out flavor and richness.

Au Gratin

You are looking through your recipes and you see the term Au Gratin.

Au Gratin typicall means that the dish is topped with bread crumbs or cheese and then placed in the oven under the broiler just until the bread crumbs are toasted or the cheese is melted and slightly brown.

Kitchen Terms:Candied

Candied is a process that is done to Nuts, Fruits, or Citrus Peelings. The items are usually dipped or cooked in a sugar syrup and then left to drain and dry. This creates a super sweet version of the items prepared. Typically these items are bought already candied for use in recipes.

Kitchen Terms:Brown

To Brown means to cook until surface is brown by baking in the oven, frying in a skillet or broiling.

By browning food the flavor will be enhanced as well as developing wonderful aroma. Method of cooking and item being cooked will determine length of time needed to brown.

The recipe will usually indicate the length of time.

Kitchen Terms:Brine

If you have a recipe that says you need to brine meat or vegetables, it means that you have to soak the item in a heavily salted liquid thus pickling/curing the product.

The recipe will usually give you the proper proportions to achieve the proper taste.

Kitchen Terms:Bake

To bake means to cook a recipe in either a covered (or uncovered) pan or baking sheet in an Oven. You will typically see this term used when preparing Cookies, Cakes, Casseroles, Breads, Pies, as wells as many other recipes.

Don't forget when baking any recipe to bring the oven to temperature before starting any recipe that is to be cooked right away. My rule of thumb is not to place anything in the oven until at least 5 minutes after the preheat tone has gone off.

Also, do not open the oven door until you are ready to place your item in the oven or take it out.

Every time you open the oven door you can drop the temperature of the oven significantly enough to have to extend the cooking time of your recipe.

Kitchen Terms:Basting

Basting is a common kitchen term when roasting meats. To baste means to moisten foods with sauces or fats while they are baking or grilling.

While the food is cooking you can use a kitchen utensil such as a bulb baster, brush or spoon to scoop juices/fat/sauces over the meat.

Remember if you are using a baster or a brush that you must be very careful to keep it clean. If they come in contact with raw meat or juices, wash them immediately in hot soapy water. You may have to wash them several times during the cooking process. Failure to do so, and leaving them sitting on the counter between bastings can promote bacterial growth which can lead to illness.

I found a great silicone baster that is easy to keep clean and quick and easy to wash. You can find these at most grocery or specialty stores.

Kitchen Terms:Breading

Breading is usually done to Meat or Vegetables before cooking. Most commonly breading is just that, bread. Bread can be dried or used moist depending on the recipe.

Bread is crumbled into very small pieces and the meat/vegetable is typically coated in a liquid and then rolled in the crumbled breading. The liquid will help the breading to stick better.

The breaded item can then be cooked according to recipe. When it is done it adds a bit of texture and flavor to the item cooked.

Kitchen Terms:Butterfly

To butterfly means to split food, most commonly Pork Chops or Shrimp.

When the cut is made to split the food it is typically done lengthwise and not cutting all the way through.

Once the cut is made both sides can be separated and laid out flat to resemble a butterfly.

Kitchen Terms:Braise

Braising means to place a protein (usually a less tender cut of meat) in a liquid in a tightly covered pan.

Braising can be done in the oven, on the grill or on the stove top.

Kitchen Terms:Broil

To Broil means to cook food, typically in an oven, and baking with dry heat. Almost all ovens should have a broil function which means the top element is on throughout most or all of the cooking time.

The recipe will usually specify the distance that the rack should be from the element. If you need to, grab a ruler to make sure that the distance is appropriate.

Kitchen Terms:Batter

Batter is typically an uncooked wet mixture of several ingredients usually to include egg, flour and milk or water.

Batter can be spooned, scooped or poured depending on the recipe.

Batters typically are typically made for making items such as cakes, pancakes, waffles, muffins and quick breads.

Thinner batters are also used for coating foods prior to deep frying.

Kitchen Terms:Blackened

Blackening is a term that you will typically see in a Cajun style recipe.

To Blacken typically means to coat a protein (poultry, fish, beef, pork) with a seasoning, then cooking over extremely high heat in a heavy skillet until charred.

The result of this cooking process creates a very crisp and spicy crust that adds beautiful flavor to the meat underneath.

This process does produce quite a bit of smoke and should be done in a well ventilated kitchen or outside.

It also may take a bit of experimenting to get it exactly right, so this may not be a recipe that you prepare for the first time for guests.

Kitchen Terms:Beat

Beating means to blend ingredients together until smooth using a fork, whisk, egg beaters or electric mixing.

When preparing a recipe it is important to read the instructions thoroughly and beat for the amount of time that is specified in the recipe. When you beat, you are not only blending ingredients together, but you are also incorporating air into your batter. If you beat for too long you might have more air pockets in your finished product and not the results that you desired.

Kitchen Terms:Boil

To boil means to cook a liquid over a temperature that allows bubbles to form in the liquid and rise to the surface steadily. If the recipe requests a rolling boil, that is when the bubbles rise so quickly that they can not be stirred down.

Boiling is a term used widely in cooking but you need to be sure to read each recipe closely before preparing to make sure that you boil long enough or short enough achieve the desired results.

When you boil steam is rapidly released into the air and it will evaporate fairly quickly. If you let a recipe boil too long it may boil dry.

NEVER leave a boiling pot unattended.

Kitchen Terms:Blend

Blending is similar to beating. You are combining ingredients together using a fork, spoon, whisk or mixer. The only difference may be that the recipe requests that you actually use a kitchen appliance called a blender.

If the recipe does not request that you use a blender, do not use it. A blender does not allow as much air to incorporate into your mixture and you may not have satisfactory results of your recipe.

Kitchen Terms:Bias Slice

Bias Slice means to cut an ingredient at a 45 degree angle. (see example below)

You will typically use this type of cut when preparing carrots, celery or other vegetables for stir frying or quick cooking.

The benefits of bias slicing an ingredient is that it gives the item a larger amount of space directly touching the cooking surface thus allowing it to cook faster and more evenly.

Kitchen Terms:Blanch

Blanching is typically done to vegetables, fruits or nuts in preparation for cooking, freezing or serving.

To blanch you drop the ingredient into boiling water or steam for a brief amount of time to intensify the flavor or color as well as setting the color with out cooking the item through. As soon as you remove the items from the boiling water or steam you drop them into cold water to stop the cooking process.

Blanching can also be used to loosen the skins from peaches, tomatoes and nuts.