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Food Production Terms & Terminologies

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A l’anglaise

English style In France, anything that is simply boiled is said to be à l'anglaise, English-style. 


Blend

(verb) to mix liquids and food in a blender to make it smooth Blend the cooked carrots with some milk to make a nice soup. 

Boil

(verb) To cook food in boiling water Boil the eggs for 3 1/2 minutes. 

Bouquet Garni

(noun) A bunch of herbs tied together, added during cooking Put a bouquet garni in the pot for extra flavour. 

Brown

(verb) to fry meat, turning it over often, until the outside is brown but the inside is not yet cooked Heat some oil in the pan and brown the pieces of steak all over. 


Casserole

(noun)  a dish made by cooking food in liquid in an oven Home-made lamb casserole is our most popular dish in the winter 

Chop

(verb) to cut into small, even pieces.

Consistency

(noun) the thickness of a food such as soup or sauce If the sauce is too thick, add a little water until it reaches a better consistency. 

Cream

(verb) to beat eggs and sugar together until the mixture looks like cream and turns very pale in colour.

Croutons

(noun) small cubes of deep-fried bread, added to soup or salads 

Dice

(verb) to cut food into neat little cubes Dice the carrots and potatoes ready to make soup. 

Drain

(verb) to pour away the water from food that has been boiled The potatoes are done - now drain them. 

Drizzle

(verb) to pour a small amount of oil or sauce

Entrée

(noun) the main course of a meal After the starter or hors d'oeuvre comes the entrée. 

Fillet

(noun) a piece of fish with the bones taken out 

Fillet

(verb) to take the bones out, usually from fish 

Fillet steak

 (noun) the best cut of steak Fillet steak is very tender and very expensive.

Garnish

 (noun) decoration on a finished dish, usually made of salad 

Garnish
(verb) to decorate a finished dish with nicely cut salad vegetables 

Gateau

(noun) a rich cake with cream, usually a big cake cut into slices 

Hors d'oeuvres

(noun) a starter 

Giblets

(noun) the heart and gizzard of a chicken, usually packed in a bag inside an oven-ready chicken 

Marinade

(noun) a mixture of ingredients poured over meat or fish some time before cooking to give it more flavour 

Marinate

(verb) to soak meat in a marinade some time before cooking, to make it tender and tasty 

Mayonnaise

(noun) a creamy dressing made of egg yolks beaten with oil and vinegar 

Melt

(verb) to cook very gently in oil or butter, without frying 

Omelette

 (noun) a dish of beaten eggs cooked in a frying pan 

Parboil

(verb) to boil food until it is only half-cooked

Pate

 (noun) a rich meat or fish paste 

Poach

(verb) to cook fish or eggs quickly in boiling water 

Portion

 (noun) a helping of food for one person 

Puree

 (noun) fruit or vegetables which have been liquidised in a blender 

Puree
 (verb) to liquidise food until it is smooth, without lumps 

Quiche

(noun) a baked tart filled with beaten eggs and other ingredients 

Reduce (verb) to boil a sauce with the lid off, so that some of the water evaporates and the sauce thickens 

Salad dressing

(noun) a sauce for salad, usually oil and lemon with salt and pepper Mix oil and lemon juice and pour the dressing over the salad. 

Seal

(verb) to fry the outside surface of a piece of meat so that the juices are kept inside the meat 

Sear

(verb) to grill or fry food at a very high temperature, very quickly 

Season

(verb) to add salt, pepper or herbs 

Seasoning

(noun) salt and pepper 

Sift

(noun) to put flour through a sieve so that it is light and fluffy

Simmer

 (verb) to cook slowly on a very low heat 

Skewer

(noun) a long wood or metal pin to hold pieces of food together for cooking 

Skim

(verb) to lift off film from the surface when a pot of meat begins to boil 

Stock

(noun) water in which meat, bones or vegetables have been boiled slowly, used for soups and sauces; also called bouillon 

Texture

(noun) the way food feels in your mouth 

Thicken

(verb) to add a mixture of flour and water so that the food is not watery 

Toss

(verb) to lift and turn salad very lightly, so that the salad dressing spreads through the salad 

Veal

(noun) meat from a young calf Fresh veal is pink, much paler than beef. 

Vinaigrette

(noun) a salad dressing made of oil, vinegar and herbs mixed together Make your vinaigrette of the best olive oil and fresh lemon. 

Yolk

(noun) the yellow part of an egg Sometimes you find eggs with a double yolk.
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