Aspic | Define Aspic at Dictionary.com C16: from Old French, a variant of aspeasp² Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012 Word Origin and History for aspic Expand n. 1789, "savory meat jelly," from French aspic "jelly" (18c.), literally "asp," from Old French aspe (see asp ) + ending from basilisc "basilisk" (the two creatures sometimes were confused with one another). The foodstuff said to be so called from its coldness (froid comme un aspic is said by Littré to be a proverbial phrase), or the colors in the gelatin, or the shape of the mold.

Online Etymology Dictionary, © 2010 Douglas Harper aspic - definition of aspic in English | Oxford Dictionaries Definition of aspic in English: aspic noun [mass noun] A savoury jelly made with meat stock, set in a mould and used to contain pieces of meat, seafood, or eggs: ‘chicken in aspic’ figurative ‘a world preserved in aspic, far removed from mass unemployment’ More example sentences ‘On the 1933 and 1936 expeditions, ‘there were plenty of gourmet treats such as quails in aspic, Carlsbad plums and champagne.’’ ‘Do you remember cheese and pineapple on a stick or, worse still, those nibbles set solid with half a pig's foot of aspic?’ ‘I love to eat it cold with a spoon, but one day I'll make a molded, ladies-lunch aspic.’ ‘He helps his famously slimmed-down boss stay that way by mixing protein supplements into sauces and preparing waist-conscious meals such as vegetables in aspic and pomegranate sorbet.’ ‘It begins with cold entrees with choices of tuna, smoked eel, Norwegian salmon or soufflé of Siam bay rock lobster in

 light fennel aspic and saffron sauce.’ ‘The aspic was soft, and studded with cubes of short rib and foie gras, which melted with the cream when you stirred them.’ ‘She wouldn't dare miss a dinner date with this all-star cast… even though she never liked aspic.’ ‘Then dribble over a little warmed thick stock or aspic which will cool and jellify.’ ‘The array of homemade treats continues with veal aspic, red beans, eggplant caviar, as well as different variations on dumplings like pelmeni, pierogis, and vareneki.’ ‘In the kitchen, things which may need clarification are stock, clear soup, aspic, jelly, etc.’ ‘It may be a repeat of the breakfast menu or include cold fresh water fish, aspic dishes, and cooked vegetable salads.’ ‘There was a particular emphasis on ready-to-eat luxury dishes such as game in aspic jelly and truffled pheasant, by royal appointment.’ ‘Beef stroganoff, stuffed crêpes, a meat and vegetable stew called tchanaki, veal aspic, red beans and eggplant caviar round out the options.’ ‘With many names

 - Jell-O, aspic, jelly, gelee and so on - gelatin has an identity of its own.’ ‘He came back with an armload of ready-to-eat goodies, bone-in ham and duck terrine and delicious eggs in aspic and cheese and freshly baked bread, which we served with a simple salad with toasted pumpkin seeds.’ ‘We decided we to take a chance on the jar of Petrossian whole goose foie gras in aspic with port wine.’ ‘So, what did larks' tongues in aspic really taste like?’ ‘For the basil aspic: In a small saucepan, add tomato water and gelatin and let set for two minutes.’ ‘There are nine choices, generally around 140 baht, and include home made duck pate, deep fried prawns in a dill sauce and home made beef in aspic on tomatoes and cucumber vinaigrette.’ ‘The pate was more like a terrine, with two very thick slices, which were exceptionally good, great flavour, and with the aspic and green peppercorns on the side all adding to the taste experience.’ Origin Late 18th century: from French, literally asp, from the colours of the jelly as

 compared with those of the snake.

Pronunciation Which of these is written in the passive? The girl was carried Which of these is written in the passive? Dan washed the dishes Which of these is written in the passive? The gang burgled the house The house was burgled Which of these is written in the passive? The clothes were ironed Which of these is written in the passive? The dog chewed the bone The bone was chewed Which of these is written in the passive? The family watched the TV show The TV show was watched Which of these is written in the passive? The cat played with the toy The toy was played with Which of these is written in the passive? He was promoted Which of these is written in the passive? The glass was broken Which of these is written in the passive? Steven punctured the football You scored /10 practise again? Retry Most popular in the world Australia Aspic - definition of aspic by The Free Dictionary Aspic - definition of aspic by The Free Dictionary (ăs′pĭk) n. A clear jelly typically made of stock and gelatin and used as a glaze or garnish or to make a mold of meat, fish, or vegetables.

[French, from aspic, asp (from the resemblance of the jelly's coloration to an asp's); see aspic2.] as·pic 2 [French, from Old French, alteration of aspe, from Latin aspis; see asp.] aspic (ˈæspɪk) n (Cookery) a savoury jelly based on meat or fish stock, used as a relish or as a mould for meat, vegetables, etc [C18: from French: aspic (jelly), asp1; variously explained as referring to its colour or coldness as compared to that of the snake] aspic n (Animals) an archaic word for asp 1 [C17: from French, from Old Provençal espic spike, from Latin spīca, head (of flower); compare spikenard] aspic (ˈæspɪk) n (Plants) either of two species of lavender, Lavandula spica or L.

latifolia, that yield an oil used in perfumery: family Lamiaceae (labiates) [C16: from Old French, a variant of aspe asp2] as•pic1 (ˈæs pɪk) n. a savory jelly usu. made with meat or fish stock or tomato juice and gelatin, chilled and used in molded dishes or as a garnish. [1780–90; < French, literally asp] as•pic2 Noun 1. aspic - savory jelly based on fish or meat stock used as a mold for meats or vegetables jelly , gelatin - an edible jelly (sweet or pungent) made with gelatin and used as a dessert or salad base or a coating for foods Translations [ˈæspɪk] N → gelatina f (de carne etc) aspic n (Cook) → Aspik m or nt, → Gelee nt aspic [ˈæspɪk] n chicken in aspic → aspic m inv di pollo Want to thank TFD for its existence? Tell a friend about us , add a link to this page, or visit the webmaster's page for free fun content .

Link to this page: set by References in classic literature ? Tapeworm was nephew and heir of old Marshal Tiptoff, who has been introduced in this story as General Tiptoff, just before Waterloo, who was Colonel of the --th regiment in which Major Dobbin served, and who died in this year full of honours, and of an aspic of plovers' eggs; when the regiment was graciously given by his Majesty to Colonel Sir Michael O'Dowd, K. THE BIRMINGHAM POST: A bit of bottle over the tower goes a long way And this series constantly gives the impression that it's proving more educational for the staff, who appear to have been pickled in aspic since 1952. YourLIFE: WE LOVE TELLY! - Top of a slippery slope PICK OF THE DAY LADETTE TO LADY ITV1, 9pm But the City of Durham Trust said: "At the outset, trustees feel they must refute for the umpteenth time the charge that the trust is against all change, progress, development, or of wanting to preserve the city in aspic as a museum.

Culinary Dictionary | The Caterer Culinary dictionary abaisser roll out with a rolling pin aceto vinegar (Italian), eg Balsamico achar Indian pickle aiguillette strips of meat or poultry aïoli garlic mayonnaise from Provence ajo blanco purée sauce of garlic and almonds(Spanish) al dente cooked until firm and crunchy(pasta/vegetables) alloro bay leaf (Italian) allumette cut into matchstick shapes allumettes matchstick shapes, e.g.

baked puffpastry strips with a sweet or savoury filling or garnish amaretti macaroons (Italian) amuse-bouche small savoury snacks serve pre-horsd’oeuvres anchoide Provencal paste-sauce of garlic, anchovyand olive oil anguille eel arborio rice short-fat-grained Italian rice usedfor risotto arroser to baste arugula salad leaf similar to rocket aspic clear jelly made from meat stock andgelatine assiette anglaise platter of cooked meats assiette platter au gratin topped with breadcrumbs and grated cheeseand browned under the grill au jus text abaisser roll out with a rolling pin anguille eel babaganoush aubergine purée (Middle Eastern mezedish) bain-marie a hot-water bath for cooking at a slow,even heat baklava Turkish and Greek sweet made from filopastry ballotine meat, fish or poultry, boned, stuffed orrolled bard to cover feathered game and poultry with astrip of pork fat basmati aromatic long-grained rice baste to spoon over liquid during cooking baton stick-shaped bavarois Bavarian cream – a

 sweet custardmade with eggs, cream and gelatine and served cold béarnaise tarragon-flavoured butter emulsionsauce beaum measure used for sugar boiling béchamel roux-based white sauce beignets deep-fried fritters or doughnuts belacan South-east Asian fermented shrimp paste bercy a white wine-based sauce for fish beurre blanc light emulsion sauce of white wine,vinegar, shallots and butter beurre noisette butter cooked until light brown bhaji vegetable fried in batter (Indian) biryani oven-baked rice with meats bisque thickened shellfish puree soup, usually withtomato and cognac blanc flour mixed with water for simmeringvegetables such as salsify blanch to cook food briefly in boiling water blanquette white stew of lamb, veal or white fishthickened with egg yolks and cream blini leavened buckwheat flour pancake bollito misto mixture of boiled meats bonito flaked dried tuna used to make Japanesebroths bonne femme mushroom garnish for fish, with onionsand bacon for chicken bonne-bouche small savoury bite often in avol-au-vent case borlotti dry speckled har

icot bean bouchées small sweet or savoury puff pastrybites boudin black pudding bouillabaisse fish stew from Marseilles bouillon unclarified meat or vegetable stock bouquet garni bundle of herbs such as parsley,thyme, bay leaf, used to flavour stews and casseroles bourride a garlic fish stew from Provence brandade purée of cod, olive oil, shallots andgarlic brasato braised beef bresaola cured fillet of beef brik thin sheets of filo-like pastry brioche rich yeast bread enriched with butter andeggs brochette wooden or bamboo skewer brodo stock (Italian) broyer to crush or grind finely brunoise finely diced mixed vegetables used as abase for soups and sauces or garnish bruschetta grilled bread canapé small piece of food served hot or cold as anappetiser cannellini beans white kidney beans cannoli Sicilian pastry tubes filled with ricottacheese, chocolate and candied peel capsicum bell pepper caramelise to slowly brown sugar or foods such asonions and carrots over heat carbonara spaghetti sauce of egg, bacon andparmesan carbonnade beef braised in beer carciofo globe artichoke

 carpaccio originally thin slices of raw red meat,now also applied to fish chantilly whipped cream with sugar and vanilla charcuterie cooked and cured pork products, iehams, bacon, pâtés chard spinach-like leaves with thick, white edibleribs charlotte moulded dessert of pastry cream, custard,mousse or puréed fruit charsiu Chinese glazed pork fillet chartreuse herb-flavoured, brandy-based liqueur chartreuse, en feathered game served withcabbage chemiser to line a mould chermoula Moroccan fish marinade chervil green-leafed herb with a hint of aniseedflavour chèvre (fromage de ~) goat’s milk cheese chiffonade of leaf vegetables: cut into fineshreds chine backbone of beef, lamb, pork or venison withmeat attached Chingkiang vinegar dark vinegar similar to balsamic(Chinese) chinois conical strainer choisum Chinese greens with yellow flowers chorizo spicy sausage of pork meat and fatflavoured with garlic and spices/paprika choucroute sauerkraut choux pastry for sweet fillings chowder seafood stew-like soup clafouti baked batter tart, usually with

cherries clarified removal of impurities from butter, stockor jelly cloud ears dried Chinese mushroom cocotte lidded earthenware cooking pot forslow-cooking meat compote fruit poached in syrup concassé roughly chopped confit preserved meat (goose, duck, pork) cookedslowly and preserved in its own fat consommé clear, concentrated meat, fish or poultrystock coque, à la cooked in its shell, eg eggs coquilles Saint-Jacques scallops coral roe or eggs of some shellfish cotechino pork sausage coulis purée of fruit or vegetables court bouillon seasoned poaching liquid, usuallyfor fish couverture confectioner’s chocolate high in cocoabutter, used for coating and ornamental work crème anglaise custard sauce crème pâtissière custard or pastry cream, thickenedwith flour or starch crêpe thin pancake with sweet or savouryfilling crépine pork caul galangal root from the ginger family, used in Thaicuisine galette flat, round, sweet or savoury cake orbiscuit ganache cake topping or filling made fromcouverture (qv) and cream gastrique caramelised sugar and vinegar mixtureused to flavour sauces gazp

acho cold thick broth of tomatoes, garlic,onion etc gelato ice cream (Italian) girolles similar to chanterelles (qv) but usuallypicked smaller glacé iced or glazed gnocchi small Italian dumplings cooked in boilingwater and served with sauce gosht meat (Indian) gougère ring of choux pastry with savoury filling,often cheese goulash meat stew with paprika grana grating cheese gratin sweet or savoury dish that is browned undera grill gravadlax same as gravlax mace outer covering of nutmeg macerate to soften fruit by soaking in liquid magret boneless breast of the moulard duck mancha powdered green tea mantecato the action of beating butter and Parmesaninto risotto marbling fat deposited within muscle tissue marinade seasoned liquid for flavouring andtenderising raw meat, game, poultry and fish marinate to put meat, fish etc in a marinade(qv) marmite stockpot marquise usually a ganache (qv) – based chocolatedessert Marsala fortified wine from Sicily masala Indian spice mix, eg garam masala matelote French freshwater fish stew made with redor white wine medallion

 small round cut of meat membrillo quince paste mesquite tree from America, the wood of which isused for barbecuing meunière, à la lightly floured food cooked inbutter and served with butter and lemon mignonette coarsely crushed peppercorns millefeuille layers of puff pastry alternated withsweet or savoury fillings millet a grain native to Africa and Asia mirepoix diced vegetables (usually carrot, onion,celery) and often ham or bacon, used to flavour sauces, stocks andsoups mirin sweet Japanese rice wine mise en place preparation of food or small items ofequipment miso fermented soya bean paste mitsuba Japanese green leaf used as a herb mizuna peppery-flavoured salad leaf monté to enrich by incorporating butter, egg yolks,cream mousseline a light fish or meat mousse murgh chicken (Indian) pak choi Chinese white cabbage pakora deep-dried vegetable fritter (Indian) pancetta streaky bacon paneer fresh milk curds used in Indian cookery paner to coat with egg and breadcrumbs panna cotta cooked-cream Italian dessert similar tobavarois (qv) papillote paper wrapping to contain aroma and

flavour when cooking meat or fish pappardelle long-flat egg noodles with a crimpededge parboil partially cook in boiling liquid parfait enriched ice-cream made from a sugar, eggyolk and double cream base passato puréed and sieved or strained pastilla (bastilla) traditional Moroccan dish ofpigeon pie in egg, lemon and onion sauce sweetened with almonds inpastry layers covered… paupiette thin slice of meat or fish wrapping asavoury stuffing pavé square sponge cake layered with butter-cream;mousse or pâté prepared in a square mould pavlova meringue and cornflour dessert topped withwhipped cream and fruit pecorino ewes’ milk cheese peperonata pepper and vegetable stew persillade chopped parsley spiked with crushedgarlic piatto plate or dish (Italian) piccata escalope pieds de mouton sheeps’ trotters; a wildmushroom pilaf Turkish dish of long grain-rice simmered inflavoured liquid of Indian pilau pimento large, sweet red pepper pimenton Spanish paprika plancha, à la grilled on a griddle polenta maize flour pont-neuf puff pastry filled with frangipane creamand

 macaroons pot-au-feu French dish of meat and vegetablescooked in stock – the broth is eaten first followed by the meatand vegetables as a… poussin young chicken sabayon egg yolks and wine whisked over simmeringwater until thick and frothy sablé French shortbread sachertorte rich chocolate cake, coated in ganachewith apricot jam salé salted, pickled (French) salsa Italian and Spanish for sauce salsify root vegetable with oyster-like flavour samosa deep-fried meat or vegetable patty sansho prickly ash powder sprinkled on grilledmeat sashimi sliced raw fish sauce gribiche sauce of mayonnaise, capers,gherkins, herbs and hard-boiled egg whites sauté to cook quickly in hot fat or oil savarin yeast cake baked in a ring mould, soaked inrum and served with crème pâtissière and fruit scampi Italian for Norway lobster, aka langoustine,aka Dublin Bay prawn score to make parallel cuts on surface of food sepia cuttlefish shiitake dark-brown Japanese mushroom with anearthy flavour short (of pastry) having a high fat content Sichuan peppercorns fragrant Chinese seasoning froma

 plant unrelated to pepper skorthalia Greek garlic sauce slake mix flour into thin paste with a smallquantity of water soba buckwheat noodle soffritto a sauce/stew base of fried dicedvegetables and sometimes pancetta sorbet water ice, usually fruit, but can be wine,chocolate, etc soufflé sweet or savoury baked pudding made withwhipped egg whites spatchcock small whole birds split down thebackbone and flattened for grilling star anise star-shaped, aniseed-flavoured seed stockfish dried salt cod sumac Middle-Eastern spice related to the cashewnut supreme fillet taken from poultry or feathered gamebreast sushi Japanese vinegared rice tabbouleh salad of bulgur wheat mixed withtomatoes, onion, lemon juice, mint and parsley tagliolini thin Italian noodles tamarind spice from fruit of native Indian tree tamis sieve tapenade paste of capers, black olives, anchovies,garlic and often tuna tarka Indian method of tempering spices in hotoil tarte tatin French apple tart baked upside-down tartufo truffle (Italian) tempura seafood and vegetables dipped in batter anddeep-fried teriyaki meat or fish marinated

 in mirin andsoy terrine mixture of meat, fish or vegetables andseasonings in a lined dish tian shallow gratin of chopped vegetables tikka marinated pieces of meat or fish (Indian) timbale food such as rice or vegetables pressedinto a single-portion mould tofu soya-bean curd torte German for round cake or flan tostada Spanish for toast tournedos round cut of beef fillet tranche slice trenette long, flat pasta; another name forlinguine trevisse (treviso) red chicory aspic - definition of aspic in English | Oxford Dictionaries Definition of aspic in English: aspic noun [mass noun] A savoury jelly made with meat stock, set in a mould and used to contain pieces of meat, seafood, or eggs: ‘chicken in aspic’ figurative ‘a world preserved in aspic, far removed from mass unemployment’ More example sentences ‘On the 1933 and 1936 expeditions, ‘there were plenty of gourmet treats such as quails in aspic, Carlsbad plums and champagne.’’ ‘Do you remember cheese and pineapple on a stick or, worse still, those nibbles set

 solid with half a pig's foot of aspic?’ ‘I love to eat it cold with a spoon, but one day I'll make a molded, ladies-lunch aspic.’ ‘He helps his famously slimmed-down boss stay that way by mixing protein supplements into sauces and preparing waist-conscious meals such as vegetables in aspic and pomegranate sorbet.’ ‘It begins with cold entrees with choices of tuna, smoked eel, Norwegian salmon or soufflé of Siam bay rock lobster in light fennel aspic and saffron sauce.’ ‘The aspic was soft, and studded with cubes of short rib and foie gras, which melted with the cream when you stirred them.’ ‘She wouldn't dare miss a dinner date with this all-star cast… even though she never liked aspic.’ ‘Then dribble over a little warmed thick stock or aspic which will cool and jellify.’ ‘The array of homemade treats continues with veal aspic, red beans, eggplant caviar, as well as different variations on dumplings like pelmeni, pierogis, and vareneki.’ ‘In the kitchen, things which may need clarification are stock, clear soup, aspic, jelly, etc

.’ ‘It may be a repeat of the breakfast menu or include cold fresh water fish, aspic dishes, and cooked vegetable salads.’ ‘There was a particular emphasis on ready-to-eat luxury dishes such as game in aspic jelly and truffled pheasant, by royal appointment.’ ‘Beef stroganoff, stuffed crêpes, a meat and vegetable stew called tchanaki, veal aspic, red beans and eggplant caviar round out the options.’ ‘With many names - Jell-O, aspic, jelly, gelee and so on - gelatin has an identity of its own.’ ‘He came back with an armload of ready-to-eat goodies, bone-in ham and duck terrine and delicious eggs in aspic and cheese and freshly baked bread, which we served with a simple salad with toasted pumpkin seeds.’ ‘We decided we to take a chance on the jar of Petrossian whole goose foie gras in aspic with port wine.’ ‘So, what did larks' tongues in aspic really taste like?’ ‘For the basil aspic: In a small saucepan, add tomato water and gelatin and let set for two minutes.’ ‘There are nine choices, generally around 140

 baht, and include home made duck pate, deep fried prawns in a dill sauce and home made beef in aspic on tomatoes and cucumber vinaigrette.’ ‘The pate was more like a terrine, with two very thick slices, which were exceptionally good, great flavour, and with the aspic and green peppercorns on the side all adding to the taste experience.’ Origin Late 18th century: from French, literally asp, from the colours of the jelly as compared with those of the snake.

Pronunciation Which of the following is correct? he ran around in bare feet he ran around in bear feet Which of the following is correct? the claim doesn't bare scrutiny the claim doesn't bear scrutiny Which of the following is correct? he bares the brunt of blame he bears the brunt of blame Which of the following is correct? a bear mattress on the floor a bare mattress on the floor Which of the following is correct? the right to bare arms the right to bear arms Which of the following is correct? it bares the brunt of the weight it bears the brunt of the weight Which of the following is correct? she bares her creative soul she bears her creative soul Which of the following is correct? she bared no resemblance to her sister she bore no resemblance to her sister Which of the following is correct? he laid bare their finances he laid bear their finances Which of the following is correct? it strips them bear You scored /10 practise again? Retry Most popular in the world Australia Food and Beverage Terminology » BNG Hotel Management Kolkata Home > Education > Food & Beverage Service > Food and Beverage Terminology Food and Beverage Terminology Pin It Food and Beverage Terminology Here in this article we will discuss various food and beverage terminology.

We also have several articles on Culinary Terms .

TERM Plate of Au bleu Method of cooking trout; when applied to meat it« means ‘very underdone’ – Food and Beverage Terminology –D123 Au four Hot water bath or well – Food and Beverage Terminology –D125 Bard (harder) To cover or wrap poultry, game or meat with a thin “slice of fat bacon so that it does not dry out during* roasting Baron de boeuf A boat-shaped tartlet case, filled in a variety of ways Bechamel – Food and Beverage Terminology –D129 Beurre mani6 Butter and flour kneaded together and used to thicken soups and sauces Golden brown butter Bind (Her) To thicken soups or sauces with eggs, cream, etc, to_ mix chopped meat, vegetables, etc, with sauce Bisque A fish soup, made with shellfish Blanc * Water to which flour has been added, used to keep vegetables white, eg celery Blanquette Rich brown sauce flavoured with red wine Bouchee Small puff paste patty; tiny savoury or hors d’oeuvrS tit-bit; Bouch6es may be filled in a variety of ways, 1 Bouchees a la reine Bou

illon, court – Food and Beverage Terminology –D126 Brais Braiser To brown meat, game and poultry thoroughly and then finish cooking in a covered vessel with a little liquid or sauce.

Vegetables are usually braised without browning in broth containing very little fat – Food and Beverage Terminology –D122 Brioche On a skewer Bru noise A name used to describe vegetables, ham, or chicken cut in tiny dice.

It is also a garnish for a clear soup Butter (beurrer) To coat or brush the inside of a mould or dish with butter Carre Sauce for cold buffet work Concasse Small pieces of bread, plain, grilled, or fried, garnished and served mainly as hors’d’oeuvre Caramel Burnt sugar, commonly known as ‘Black Jack’ Caramelise (carameliser) To line a mould thinly with caramel sugar-, to coat fm with, or dip it in, crack sugar – Food and Beverage Terminology –D156 Casserole A fire-proof earthenware saucepan, casserole I oaf caloric nr \foaatahlec r.ut in fino ckm<4r Caramel Burnt sugar, commonly known as ‘Black lack’ Caramelise (carameliser) To line a mould thinly with caramel sugar-, to coat fruit with, or dip it in, crack sugar Casserole A fire-proof earthenware saucepan, casserole Chiffonnade Leaf salads or vegetables cut in fine shreds and simmered in butter Choucroute See Sauerkraut – pickled cabbage Clarify (clarifier) To clear aspic or bouillon by mixing it with egg

 white beaten with a little water or mixed with chopped meat, bringing it to the boil and letting it simmer; broth is clarified by simmering gently and skimming off the impurities as they rise to the top Coat napper To cover a dish or a sweet entirely with a sauce, a jelly or a cream.

To mask, to dip Cocotte Small round fire-proof dishes for cooking an egg, a ragout, etc, also used to describe a larger oval casserole for cooking chicken, etc Croquettes Minced fowl, game, meat or fish, bound with sauce and shaped like a cork. They are usually egg and breadcrumbed and deep-fried Croutons Fried bread, used as garnish. For soups they are cut, in small cubes, for other dishes in a variety of fancy*! shapes Darne Thick slice of a round fish, including the central bone – Food and Beverage Terminology –D154 Du jour Slices of meat rolled up with forcemeat Paysanne Vegetables cut in very thin slices; size of a lp piece Pilaff Rice cooked with meat, poultry or fish, etc Profiteroles Small balls of choux paste. Garnish for soup.

Sweet of same name Quenelles A kind of dumpling, made from various kinds of forcement and poached, made in different shapes, balls, ovals, etc Ragout A rich, seasoned brown meat stew Reduce To add wine or other liquid to a roux or to pan residue; to boil down to a desired consistency Royale (a La) – Food and Beverage Terminology –D953 Supremes The best parts, eg supremes de volaille – chicken breasts and wings Tabasco A pungent Indian pepper sauce, also used extensively in countries with a hot climate Vol-au-vent All You Want To Know : Kitchen Glossary by master2006 | iFood.tv Applied to dishes finished or garnished German specialties Served with potato dumpling sauerkraut, smoked sausages. A’l Algerienne Served with small tamotes, peeled and cooked in oil, croquettes of sweet potatoes A’l Alsacienne Served with tartlets garnished with braised sauerkraut, and roundels of ham. A’l Americaine Garnished with slices of lobster tail and slices of truffles.

A’l Ancienne Garnished with small-braised onions without colouring and mushrooms. A’l Andalousse Served with half capsicum stuffed with riz a’la Greque and sections of egg plant cooked in oil, garnished with dices to tomatoes; chopped parsley on the tomatoes. A’lArgenteuil For fish: topped with white wine sauce, Asparagus tips. For Butcher’s Meat: Asparagus tips covered with Hollandaise Sauce A’la Beurre Cooked or served with butter A’la Bigarade With orange or orange sauce Au Bleu Fish such as trout, cooked immediately until after they are caught by simmering in white wine with herbs or in water containing salt and vinegar. En Bordure With a border of cooked vegetables. (Usually of mashed potatoes) A’la Boulangere (Baker’s style) sliced onions and potatoes sautéed in butter, mixed, and baked together with meat. A’la Bourguignonne Burgundy style - garnished with glazed small onions butter mushrooms tossed in butter and diced bacon, cooked and served in red wine sauce. A’la Bretonne Usually implied a garnish of haricot beans or bean puree.

There is also a Bretonne sauce used with eggs and fish, which includes onions or leeks with white wine. A’la Bouquetiere (Florist style) served garnished with artichoke bottoms filled alternatively with glazed carrot and turnip balls, dices of French Beans, peas and small heaps of cauliflower cooked with Hollandaise sauce and small potatoes. En Broche Roasted or grilled on a spit of skewer. A’la Cardinal Served topped with scallops of lobster and slices of truffles, cardinal sauce mixed with dices of truffles and lobster. A’la Carte Food prepared or served to order as per guest’s choice from an individual price menu. A’la Chantilly Accompanied by vanilla flavoured sweetened whipped cream. A’la Chasseur In the hunter’s style. With a garnish of mushrooms cooked with shallots and white wine. En Cocotte Cooked and served in a cocotte dish Ala Conde Usually denotes the presence of rice. Also the name of a type of patisserie A’la conti Served with lentil puree and pieces of boiled bacon.

En Conquille Served in the shell or dish made to resemble a shell A’la Crecy Made or garnished with carrots A’la Creole Served with risotto, stuffed green pepper Creole sauce. En Croute Game, entrees and savouries, etc. Served on a shaped slice of bread or pastry, which is toasted or fried or baked. A’la diable Devilled or highly spiced A’la Doria Shallow fried fish garnished with olive shaped pieces of cucumber tossed in butter, brown butter and lemon juice and chopped parsley. A’la dubarry Sprinkled with breadcrumbs and/or grated cheese and then browned under the salamander. A’la Henry IV Served with pont-Neuf potatoes and water cress A’la Hollandaise Dutch style, with sauce Hollandaise A’la Hongroise In the Hungarian style, cooked in cream sauce seasoned with paprika A’la Indienne In Indian style - dishes including curry or chutney and often served with rice.

A’la Italienne Generally applied to dishes made partly or wholly of pasta and often parmesan cheese and tomato flavoring A’la Jardiniere Prepared or served with variety of vegetables Au Jus Served with neutral juices or gravy A’la Kari Curried A’la King Served in a rich cream sauce (often flavoured with sherry) and including mushrooms and green pepper. A’la Louisiane Served with sweet corn a’la creme,(moulded rice on slices of fried potatoes, roundels of fried bananas) A’la Maison A’la Maitre d’Hotel With Maitre d’Hotel or parsley butter A’la Mariniere The term applied to fish dishes cooked in white wine and garnished with mussels. A’la Maryland With grilled slices of streaky bacon, small polenta pancakes (maize), and half-fried banana A’la Meuniere Fish dredged with flour, shallow fried in butter and served with this butter and chopped parsley. A’la Milanaise Garnished with spaghetti or Macaroni tossed on butter, mixed with grated parmesan cheese and julienne of ox tongue, mushrooms and truffles, tomato sauce.

A’la Minute Quickly cooked, e.g. grills, omelets A’la Mode Beef braised in the classic way, also in American fruits or other sweets pies served with ice cream. A’la Mornay Coated with Mornay sauce (cheese sauce) A’la Nantua Garnished with crayfish tails covered with Nantua sauce, slices of truffles. A’la Napolitaine In Naples, style - dressed on spaghetti tossed in butter and mixed a with grated Parmesan, glazed, border of tomato sauce poured around. Au Naturel Plain, uncooked (e.g. oysters) or very simply cooked. A’la Nicoise (In Nice Style) garnish with tomato concasse tossed with garlic, capers and lemon slices, anchovy butter A’la Orientale Fish, egg, vegetables, cooked with tomatoes and flavoured with garlic and often with saffron.

En Papillote Cooked and served in a paper pouch (a special type of cooking) A’la Parisienne Garnish varies considerably but always included Pomme Parisienne A’la Polonaise (In polish style) used for a variety of savory dishes;usually implies that food is sprinkled with chopped hard boiled egg and parsley which is poured over with noisette butter in which fine bread crumbs have been golden fried. A’la Portugaise (In Portuguese style) most dishes include tomatoes, onion and garlic. A’la Provenle Contains olive oil, garlic and often tomatoes A’la Reine Implies dishes based on chicken A’la St. Garmain Indicates use of green peas. A’la Soubise Flavoured with onion or garnished with onion puree Table d’Hotel A meal consisting of fixed number of courses at a fixed price. They may be some choice offered in every course. En Tasse In a cup, usually of soups, etc. Au Vert-pre Garnished with watercress with straw potatoes and often served with maitre d’Hotel butter, also coated with green mayonnaise A’la Vichy Implies the use of carrots.

A’la Zingara Ham Julienne, tongue, mushrooms and truffles coloured with tomatoes half glaze Madeira and tarragon essence. Aiguillettes : Long, thin vertically cut strips of meat from the breast of ducks and other poultry. Also fish cut in strips and sautéed in a frying pan. Appareil Culinary term for prepared mixtures, preparation composed of several elements of different nature mixed together to form a dough or a batter e.g. Croquette appareil. Aromates : Herbs/spices/plants/roots which give an agreeable flavour or odour. Aspic A transparent jelly made form seasoned meat stock. Used to make moulds of meat, fish or game and also garnish meat or fish. Ballottine A kind of galantine, usually served hot but sometimes-cold, made of meat, poultry, game or fish, boned, stuffed and rolled into a bundle. The word is also used for small balls of meat of poultry. Barquette A boat-shaped tartlet case filled in with a variety of stuffing’s/mixtures. Bind-lier To thicken soups or sauces with eggs, cream, etc. To mix chopped meat, vegetables, and etc./ with sauce.

Bisque A shell fish soup (thick) Beurre-manie Equal quantities of flour and butter kneaded together. Used for thickening soups/sauces. Blanchir To pass through boiling water to remove skin dirt or to partially cook the food item. Blanquette A white stew. Bouqet-garni A combination of parsley, thyme, bay leaf and celery tied together to forma a bundle and used to give flavour to soups, stocks and sauces Bouchee Small round puff paste patty;tiny savoury of hors doeuvre tit-bit to do traditionally a mouthful only. They may be filled in a variety of ways e.g. Buchee a’la Reine-filled with chicken ragout Bouillion Broth of meat, fish or vegetables. A thin soup Braiser To brown meat, game or poultry quickly and thoroughly and then cook in a little liquid on a bed or root vegetables in a covered casserole Vegetables are braised usually without browning. Braisiere Braising pan. A covered casserole. Brine Solution of sea salt, to which is often added sugar, salt petre and aromatics. Preserving mixture for foodstuff.

Brioche Can be served as breakfast roll, Very light French rolls Baba A light yeast dough cake, usually soaked in rum e.g. Baba Bain Marie A large pan to hold hot or cold water to keep food stuffs warm or cold. An alternative to the double sauce pan. Baste To apply melted fat, or cooking juices on food during cooking to keep it moist. Batter A mixture, sweet or salted of flour and liquid such as mild or eggs, of coating consistency used for coating the food in frying pan or for making pancakes Brunoise Vegetable in tiny dices of 1-3 mm size. Bake blind When bread is not filled Canapes Small pieces of plain, grilled or fried or toasted bread, garnished in a variety of ways, Served mainly as hors d’ oeuvres or cocktail snacks Caramel Burnt sugar, commonly known as ‘Black Jack’ Carameliser To line a mould thinly with caramel, to coat or dip fruits in crack sugar Casserole A fireproof earthenware sauce pan it is always with or (stew pan) Chapon A castrated male chicken fed on hormones. It grows to a big size and has tender meat.

Chiffonnade Bread crumbs made of left over non-sweet bread. Confiture Fish stock with white wine or vinegar. Croutons Fried bread used as garnish. For soups they are cut in small cubes, for other dishes in a variety of fancy shapes. Dariole A small beaker shaped mould Darne Middle section of a large round fish Demi-glace A brown sauce of fairly thick consistency frequently used to improve other sauces and stews. Diable Devilled. Generally applied to fried or grilled fish or meat prepared with the addition of very hot condiments, sometimes a highly seasoned and spiced sauce. Emincer To cut in thin slice, wafers. Entree A meat dish served with a sauce. Fourth course of the men, frequently served as a main dish Flamber To pour brandy or liqueurs over a dish and set on fire. Fleurone Crescent and other fancy shapes of baked puff pastry. Used to garnish a variety of dishes. Frappe Essence of fish or herbs Dariole A small beaker shaped mould Darne Middle section of a large round fish Demi-glace A brown sauce of fairly thick consistency frequently used to improve other sauces and stews. Diable Devilled.

Generally applied to fried or grilled fish or meat prepared with the addition of very hot condiments, sometimes a highly seasoned and spiced sauce. Emincer To cut in thin slice, wafers Entre A meat dish served with a sauce. Fourth course of the menu frequently served as a main dish. Flamber To pour brandy or liqueurs over a dish and set on fire. Fleurone Crescent and other fancy shapes of baked puff pastry. Used to garnish a variety of dishes. Frappe Essence of fish or herbs. Reduced fish stock. Laison (binding Agent) e.g. cream and eggs used as thickening agent for soups and sauces. A’la Maison In the style of the particular restaurant. Maitre d’Hotel Herb butter, served with grilled meat and for making a’la Kiev items, etc. Macedoine Several kinds of fruits and vegetables cut into dices or julienne’s and mixed together as in Russian Salad Marmite An earthenware pot, in which soups and stews are cooked and served at the table, the name is also given to certain dishes cooked in this pot e.g. Medailliion Small dainty e.g. small portions of filet of beef.

Mire Poix Roughly cut root vegetables viz. turnips, carrots, celery used for making stocks, soups, etc. Mousse a light and fluffy froth, which may by sweet or savoury; hot or cold Mousseline Puree strained extra fine and mixed with cream Navarin Cubes of mutton and either potatoes and onions or mixed vegetables. Paner To Coat food items by rolling with bread crumbs after dipping in eggs. Farcir To stuff chicken, tomatoes, etc. With rice minced meat, mushrooms or any other fillings. Galantine A fine cold dish of dish, meat or poultry, Boned, stuffed, cooked in steam, water bath in an oven and gelatinized Garniture Garnish. An ingredient, which decorates, accompanies or completes a dish. Many dishes are identified by the name of their garnishes. Glace Ice, Ice cream Glace De Viande Boiled down bone broth of marrow bones, etc. Reduced to the consistency of jelly used for glazing cooked meat to improve their appearance also used to strengthen soups and sauces. Gnocchi A kind of Italian dumpling made from semolina or other flour. Gratiner To gratinate.

To glaze in oven or salamander after topping with Marnay or Hollandaise Sauce or just sprinkling with grated cheese and dots of butter Gratin (au) 1st course of the menu. Appetizers-hot or cold Julienne Thin strips, 3-5cm long and 1-2 mm thick, usually of vegetables. Also made of ham, ox tongue chicken, etc. Larder To insert thin strips of lard into meat or beef filet by means of larding tube or a larding needle. Pasta Pastas made from wheat or semolina, given different shapes and dried e.g. spaghetti, vermicelli, macaroni, noodles and ravioli (stuffed with minced meat or vegetables) produce of Italy.

Paupiettes Slices of meat or fish rolled plain or with force meat Paysanne Vegetables cut in very thin slices Plat Du Jour The main dish of the day at a restaurant Poeler Braised, pot-roasted in butter Quenelles A kind of dumpling made from various kinds of forcemeat, poached, made in different shapes like balls, ovals, Ragout A rich seasoned meat stew, French equivalent of Irish stew, but usually browned and thickened. Literal meaning of the word is to restore taste. Rissole Stuffed sweet or savoury paste crescents Roulade Meat roll or galantine Roux Flour and butter cooked to different degrees. It may be white, blond or brown. Used as thickener in soups and sauces. Salamander Mechanical or electrical device to glaze and also to made “au gratin” dishes Soubise A smooth onion pulp served with various meat entrees Veloute A rich white sauce made from appropriate stock and cream. Also a name given to certain soups Vol-Au-Vent A round or oval case made of puff pastry filled with a rich ragout of cooked meat, game, chicken, sweetbread, lobster, crab and sometimes fruits and cream.

Literally means gone with the wind. Zeste A-Z of Baking A-Z of Baking Absorb- Take in or soak up, To absorb and retain heat. Acid - Lemon juice (citric), vinegar, cream of tartar. Aerate - To incorporate air or carbon dioxide during production to make the product more digestible and an increase in volume. Albumen- A protein, the white of an egg. Aspic - Savoury jelly. Bacteria - A microscopic living organism. Bain-marie - A pan of hot water on which a container is placed for slow cooking/warming allowing for indirect heat. Bake blind - Baking an unfilled pastry case. Baking Parchment- A treated paper that is non-stick and ideal for creating clean baking surfaces. Protects baking tins/trays etc. Enables products to be transferred before and after baking without handling the product. e.g. sliding proved bread onto a baking stone.Not to be confused with wax paper. Baking powder - A chemical that produces carbon dioxide ( CO2) when moistened and heated. Used to aerate bread and cakes.

Batter.- When fat, sugar, eggs and flour are mixed together the finished product is known as a batter. Bay.- A well, made in the middle of dry ingredients, to receive the liquid ingredients for mixing. Beat - To mix together, creaming. To aerate by beating. B.F.P.- Bulk Fermentation Process A bread making process based on ancient traditional methods of bread making. B.F.T.- Bulk Fermentation Time. A period of time given to a dough to allow it to ferment and develop after mixing. Bicarbonate of soda (Sodium bicarbonate) also known as baking soda used as part of baking powder to assist aeration. Blackjack.- Caramelised sugar syrup used for colouring rich fruit cakes. Blanch- A processes for removing the skins of nuts by plunging in hot water and then into cold water. Blend-- Mixing together two or more ingredients to form a single product or for assisting in the next stage of the production. Bloom-- Describing the crust of a correctly baked loaf of bread or baked goods in general. Book Fold- A term used in the production of puff pastry when folding the fat into the pastry dough.

Buttercream- A filling cream made from butter and some form of sugar which can be enriched by the addition of eggs and flavouring. Butterfat.- The natural fat that occurs in milk and dairy products. Bun wash-- A sugar syrup solution brushed on to yeasted buns on removal from the oven to impart a glaze or to assist the dusting of sugar. Cake-- Food made from a mixture of flour, fat, eggs, sugar, and other ingredients and then baked. Cake hoop/tins-- A variety of shapes and sizes in which cakes are baked. Until recently these were made of tin but other materials such as silicone are now being used. Caramel-- Sugar heated above its melting point. A sugar solution boiled above 156 C (321F) until it turns amber brown. Caramelize - During baking ,sugar will change and and give colour to the crust. Carbon dioxide (CO2 ) - The gas produced by baking powder or yeast during fermentation that aerates bread and cakes. Catalyst - A substance that helps to bring about a change without itself being affected. Celsius - A temperature scale with 0 being freezing point and 100 boiling point of water.

Chinois - A fine meshed conical strainer. Clarify - The removal of water from butter by gentle heating. Coagulate - The setting of a liquid into a solid or semi-solid state. Collagen- The main structural protein in animal connective tissue. Comb scraper - A serrated edged tool used to form a variety of finishes to a product ,especially when using buttercream or chocolate. Compound fat - White in colour, made from hydrogenated oils, it is usually 100% fat. Recent health trends have highlighted the use and safety of this product. Contaminate - The introduction of an unwanted substance. Usually used when referring to food hygiene problems. Couverture - Plain or milk chocolate made from the cocoa bean. Cream - The word is used to (1) describe the process of beating products together to form a light fluffy mass such as fat and sugar or (2) the fat content of fresh milk. i.e dairy, clotted, whipping, double and single creams. Cream of tartar. Potassium hydrogen tartrate, used as the acid component of baking powder.

Crimp/Crimping - Usually carried out with the thumb and fingers or with special pincers to give a decorative edge to pastry, shortbreads and almond paste. Crumb - The soft inner part of a loaf of bread. The aim of the bread baker is to produce good crumb texture and structure. Also used to describe the soft inner part of a cake. A small fragment of cake, bread and biscuits. Croquant - Melted sugar with nuts which can be moulded into shapes when hot or used crushed when cold. Crust - The outer part of a loaf of bread (a nice crusty loaf). The outer hardened surface of a softer product e.g. A cake has a crust, the surface being different to the inside. Also used to describe pastry when used to cover a pie. (Pie crust) Cup cakes - Small cakes baked in small paper cases. Curdle - The separation of an emulsion (fat and liquid) When adding eggs/liquid to a fat and sugar mix............Cheese is formed by the curdling of milk with the addition of rennet. Cutters - Tools used to cut out various shapes of pastry, almond paste, sugar paste etc.

Can be plain or fluted, square, round etc. Dead Dough- This usually refers to a dough that has not moved (not risen) normally caused by insufficient yeast ,too low a water temperature, excessive salt or even old yeast. Decorate - The final appearance of a product is improved by decorating. This can be pre-baking e.g. egg or milk wash, dusting with flour, placing on nuts or seeds, dipping in sugar etc. or post baking, syrup wash and sugar (chelsea buns). or by the use of creams, chocolate, nuts, almond paste, edible decor etc. Deep freeze - Used to preserve food usually at -18 C. Certain foods will freeze better than others. Defrosting- Returns the frozen product back to its original state. Develop - A dough is mixed thoroughly to increase the extensibility and elasticity of the gluten Dilute - Make a liquid thinner and its strength reduced by the addition of water or some other solvent. Dipping - A method used to coat a product in a melted state such as chocolate, fondant and jam. The product is usually held by hand or a utensil such as a dipping fork.

Dock - By using a fork or multi-spiked tool products can be decorated before baking. Also used to provide holes for steam to escape e.g. when you do not want puff pastry to rise to high. Dredge - To sprinkle sugar,flour etc over a product. e.g. Shortbread biscuits are often dredged with sugar on removal from the oven. Dredger- A small container with a perforated lid. Drumming - A term given to the practice of stretching greaseproof paper across the the bottom of a cake hoop or across the top of a cake tin. By twisting the paper around the top or bottom rims a tight "drum skin" is formed. Used to help retain a fluid mixing and give protection during baking. Dust - Sprinkling flour or sugar to prevent a product from sticking. e.g. flour is used when rolling out pastry. This term is also used when pre-bake decoration is carried out as in dredging. Egg wash - Beaten egg ,sometimes with added water, used to give a golden glaze on a baked product.

(1 whole egg beaten with 1/2 egg shell of water) Emulsion-- Emulsify -Emulsifier Oil and water do not mix easily, when they do it is known as an emulsion. To do this it needs an emulsifier. This happens when making a cake that contains fats and eggs. Eggs contain lecithin which acts as the emulsifier allowing the two ingredients to emulsify. Enrich - The quality of a dough or pastries can be improved by the addition of enriching agents such as fat, sugar, eggs, etc . Enrobe - Covering with icings or chocolate usually by pouring over. Enzyme -- A substance that acts as a catalyst to bring about a biochemical change without itself being affected. Essences - Compounds used for flavouring i.e.vanilla, lemon almond etc. Can be either natural, synthetic, or blends of both. Extensibility - Usually used in reference to the condition of the gluten.For want of a better word. (stretchability). Fahrenheit - A temperature scale where 32= freezing point .... 212 = boiling point of water. Ferment - Used to grow the yeast and used as a starter for fermented goods.

Consists of water, yeast, flour and sometimes the addition of a yeast food, kept at a suitable temperature and allowed to ferment. Fermentation - Yeast, given the right conditions and food, will reproduce and multiply and in the process produce carbon dioxide gas, alcohol and other by products. The carbon dioxide gives the aeration in the product and the alcohol and other products help in the flavour. Final proof - The period prior to a dough being baked after being processed, ideally in a prover. Flan - An open pastry or sponge case which, usually after baking, is filled with either a savoury or a sweet filling. Flash - Putting a product into a very hot oven for a short time to impart a golden colour. Flock stage- Term used to describe the appearance of a dough mixing just as all the ingredients start to combine as it has the same look as Flock (a soft material used for stuffing cushions etc made of wool refuse and torn up cloth) Foam- Usually used to describe a product that has been whisked such as egg whites and sugar Fold- Part of the layering process in the making of puff pastry. Fondant- Used as a decorative coating and as an addition to butter creams.

Made from boiled sugar ,water and glucose. Food Hygiene - Making sure that food is handled, stored, prepared and served so as not to allow the food to be contaminated. Food poisoning- The result of bad food hygiene leading to sickness and diarrhoea and sometimes death. Ganache- A mixture of fresh dairy cream and melted chocolate. Garnish- The use of additional products to improve the look and presentation of a product. Gateau- A rich cake with layers of fruit or cream. Gelatine- A virtually colourless and tasteless water-soluble protein prepared from collagen. i.e bones ,seaweed. Gelatinization- Starch (cornflour) cells, when mixed with boiling water, rupture and form a thick jelly on cooling. Ideal for thickening stocks and sauces. Genoese (Genoise) A plain cake or sponge used to produce Torten, Gateau and small fancies. Glace cherries- A method of preserving cherries in sugar/syrup. Glaze- Give a product a gloss finish by using an agent such as apricot puree Glucose- A thick colourless syrup used in boiling sugar preparations.

Gluten- The insoluble protein of wheat, which ,when hydrated (mixed with a liquid) forms the elastic substance which helps to entrap the Carbon Dioxide gas in a dough giving the bread its structure. Glycerine- A colourless and odourless syrup with a sweet taste. It is used for its hygroscopic property (attracts moisture). It is used to reduce staling in confectionery. Greased- Applying a thin layer of fat or oil to a baking tray , bread tin, cake tins to allow easy release. Greaseproof- A paper used in baking that is impermeable to oil and grease. Green dough- A term given to an under ripe (under fermented) or under developed dough. Gross Weight- Total weight of ingredients in a recipe. Gum Paste- A paste made for modelling.Contains icing sugar, starch (cornflour). gum tragacanth. Half Clear- A stage in the mixing process, usually half way towards a clear mix e.g. .."add the fruit when the batter is half clear". Half Turn- A term used in the production of Puff Pastry.

Hand Up- After scaling a dough it is usually moulded into a round ball and allowed to rest before the next stage of the moulding/shaping process. High Ratio- The high level of sugar and liquid to flour in a cake batter. Hoop- A round, usually metal band used for baking a product ( a tin without a bottom or top) Hotplate- A heated metal plate (griddle) used for baking scones, soda breads, crumpets, welsh cakes etc. Hydrate - Adding a liquid, usually water, to dry ingredients. Hydrometer- An instrument used to measure the density of liquids (specific gravity) at a certain temperature. Hygroscopic- The ability to attract moisture. e.g. Salt . Icing- Sugar mixtures used for coating and decorating such as Royal Icing, Fondant and Water. Icing Sugar- A finely powdered sugar. Incorporate- Blend and combine ingredients together. Infestation- The unwanted presence of rodents, insects etc. Infuse- Soak in a liquid to extract the flavour. Intermediate Proof- The time given to a dough piece between scaling and final moulding.

Jelly- A soft semi-transparent food chiefly derived from gelatine....aspic, pectin,starch all used in confectionery. Jigger- A serrated wheel used fir cutting pastry with a crinkled edge Knock back- Forcing the gas out of a dough, usually about 2/3rds of the way through its total fermentation time, to assist in dough conditioning, stretch the gluten and equalise the dough temperature. Lamination- Forming the layers in the production of puff pastry. Lecithin- (phosphatidylcholine) An emulsifying agent. Found naturally in eggs, commercially extracted from Soya beans. Used extensively in processed foods. Macerate- Steep in a liquid to soften. Dried fruit left for a period in a spirit or liqueur to impart the flavour. Madeleine- A small rich sponge cake baked in a mould and usually decorated with jam and coconut. Manipulation- Shaping and handling of a dough, pastry, almond paste etc. Marble Icing- A decorating technique using two or more colours. Also called Feathering.

Marzipan- A mixture of two-thirds almonds and one third sugar sometimes with the addition of whole egg or egg whites which is cooked to form a paste. Used as a covering and decorative medium in confectionery. Mask, Masking- To cover a product with a decorative ingredient, the sides of a cake for instance, with creams , jams, nuts etc. Maw seed- Seeds from a species of poppy, used for sprinkling on rolls and bread etc as a pre-bake finish. available as blue or white. Mature- A period of time allowing the product to reach prime condition ie a mature dough . Mould- Shaping and manipulation of doughs or paste. Microscopic organism belonging to the fungi family of plants. A hollow form made from metal, plastic etc to shape and form pastes and chocolate . Musty- A stale ,mouldy or damp smell from raw materials stored under unsuitable conditions. Net Weight- The actual weight of ingredients in a recipe after production losses. Nib- Small bits of a product ...Nib Almonds Nib Sugar. Notch- A decorative finish usually on a paste. Organic Acid- Acid obtained from edible sources.

Oven Bottom- Breads that are baked on the sole of the oven. Oven Sole.- The floor of a traditional chamber oven usually made of tiles or sheet metal. Oven Spring- The increase in the volume of bread in the first 10 minutes of baking. Oxidising Agent- A substance that stabilises the gas cells within a dough Palette Knife- A thin bladed knife with a rounded edge used for spreading. Panary fermentation- Fermentation by yeast , from the Latin panis meaning bread. Pastillage- Paste made from icing sugar and gum tragacanth and used in the production of models Not usually eaten. Pastry Wheels- A tool used for measuring, marking and cutting. Pasteurized- Heat treated to kill Bacteria. Pasty- Small savoury containing meat and vegetables. Pectin- A jellying agent found in most fruits and vegetables. It can be purchased in both a powder or as a liquid. Used in cold set jelly and jams. Used a lot in Jam making. Peel- The candied rinds of citrus fruits (mixed peel) also available as halves (caps).

It is also the name given to a flat wooden or metal (shovel) that is used to put bread and cakes in and take them out of the oven. (setting and drawing). Petis fours- Bite size pastries. (sec) -dry biscuit types. (glaces) finished with icing. Pincers- A tool used to form a decorative edge to pastry and pastes Pinching - Using either pincers or finger and thumb to give a decorative edge. Pinning- Rolling out with a rolling pin. Piping- By placing a mixture in a bag and forcing it out of a small hole that can be shaped or plain to form a decorative finish. Plaiting- Using lengths of dough,almond paste, pulled sugar etc. to form a decorative finish. Praline- Croquant which has been milled into a smooth paste and used for flavouring purposes. Prove- The time from final moulding to the start of baking. Prover- A temperature and humidity controlled cabinet that provides the right conditions to prove yeasted goods. Puff pastry- A light flaky pastry created by the lamination of dough and fat. Rancidity- The spoilage of fat due to chemical changes.

Recipe- Should give all the information that is required to produced the end product. ie ingredients, weights, times ,temperatures, yields etc. Reconstitute- Adding water to a dried product to revert to its original state ie milk powder reconstituted to milk. Recovery time-A period of time given to help the gluten relax in a dough. Relative Humidity- The amount of moisture present in a given volume of air. Retard...Retardation- The slowing down of yeast activity usually by keeping at a low temperature 1-3C(34-38F). Ripe...Ripening- The point at which gluten is in an ideal condition for processing, it becomes mellow making it more extensible and less tough. Round Up... The term given to the process of forming dough into a ball shape, usually prior to intermediate proving and final shaping. Sometimes referred to as Hand-up. Roux- A cooked mixture of flour and fat. Royal Icing- A decorative medium made of Egg Whites and Icing Sugar Saffron- The dried stigmas of the crocus plant are infused to form a deep orange colour and used for flavouring and colouring. ie Saffron cake.

Saturated solution- A solution holding the greatest amount of another material without precipitation occurring. Savoy Bag- A large piping bag in which different shaped savoy tubes are placed to give different finishes. Used to deposit soft mixings such as meringues, choux pastry and soft biscuits. Savoy Tube- A nozzle used in a savoy bag , can be plain or shaped and of different sizes. Can be made of plastic, nylon or metal. Scaling- Dividing a dough or cake mix into weighed units before baking. Scotch Scraper- A metal bladed scraper. Also used as a cutting tool. Scraper- A shaped piece of plastic used to scrape down the sides of a mixing bowl. Can be used to coat the sides of a cake with cream etc. Also available with a decorative edge (comb effect). Season- Burning in new tins to eliminate the new shiny surface to allow better heat conduction. Seasoning- Adding a mixture of salt and pepper along with other flavourings to savoury products to enhance the flavour. Setting- Placing unbaked goods into the oven. Shelf life-The period of time between making and the use by date.The period of time that a product will remain in an edible condition.

Shorten- To give a firm but tender eating quality. Sieve- A fine mesh through which dry or liquids can be passed to eliminated lumps or foreign objects. Can be used to aerate dry goods such as flour. Silicone- A synthetic material developed to resist heat , baking parchment is coated in it. (silicone paper) it is non stick. Skinning- The drying of the surface of a dough. Sodium Bicarbonate-The alkali constituent of Baking powder. Slack dough- A dough with extra water to make it soft. Snow- The foam made when egg whites are whisked. Soft flour - Flour with a low gluten content. Spatula- An implement with a broad, flat, blunt blade used for mixing and spreading. Sponge- can refer to a light cake made by whisking eggs and sugar and then folding in flour. It is also the term used for a thick fermented batter. Sterilising- A process of destroying bacteria. Stock rotation- Making sure that stock is used in order of purchase. Stock syrup- A near saturated solution of sugar and water that has been boiled. Strong flour- Flour containing a high content of gluten, ideal for bread making.

Sweating- Moisture that is unable to escape from a product during cooling eg. bread left in the tin on removal from the oven. Tempered- Liquids that have been warmed to specific temperature. Texture-The feel and consistency of the crumb. Toxic- Harmful or poisonous. Trimmings- Formed when cutting or shaping pastry or dough. Trivet- Originally a stand or support with 3 legs used to support pots on an open fire Turntable- Used to assist the decorating of cakes. It enables the cake to be rotated. Vol-au-vent- A puff pastry case. Volume- The size of a product : whisking egg whites to increase the volume : the volume of the dough after fermentation. Wafer paper- An edible paper sometimes referred to as Rice paper. Wash- Egg...Milk... Water... used as a pre-bake, usually by brush, or as a post bake using icing or a glaze. Washbrush- Used to apply a wash. Whip- To aerate by beating with a whisk. Yield- The number of units to be produced from a recipe eg. this recipe will produce 12 scones.

Zest- The outside rind of citrus fruit which contains the essential oils of the fruit.

Question: What name is given to a savoury jelly made with meat stock, used as a mould for meat, seafood or eggs?
Answer: Aspic