Glossary of terms
(Following the Italian Alphabet)
~Which means that some words initials are different or not corresponding to the Alphabetic Order~
A
Acidulate:
make a slightly acidic preparation, adding lemon juice or tamarind water.
Agents (in leavening):
substance used to swell the dough and increase the volume of food cooked in the oven.
For bread, the most commonly used agent is brewer's yeast.
For desserts, chemical yeast or baking soda is generally used.
Alla mugnaia = to the miller:
expression that indicates a dish cooked in butter, seasoned with salt, pepper and lemon juice and then garnished with parsley.
Absorbing:
soak the dry ingredients in a hot liquid to re-hydrate them and to regain softness and digestibility.
Aroma:
any spice or herb (basil, cumin, rosemary) that gives food flavor.
Arricchire = Enrich:
add cream or egg yolks to a sauce or soup, or butter to a dough to create a rich consistency or give flavor.
Term also used to define a flour to which the nutrients lost in the grinding process have been reintegrated.
Arrostire = To Roast:
bake a food in its own sauce or with an addition of fat.
It is usually left uncovered to brown well.
Aspic:
transparent chicken, meat or fish jelly made with clarified broth or consommé and jelly;
used as a base in molds for making molded dishes or as icing in cold foods.
Ata / Atta flour:
extremely fine wholemeal flour used to prepare certain types of flat bread; found in Asian stores.
_____________________________________________________________________
B
Bagnare = Wet:
add water, broth, or different bases to the food during their cooking.
Bath with ice:
bowl containing ice cubes and water; used to cool down or to stop the cooking process.
Bain marie:
cooking system in which a pot or bowl with food is placed inside another larger pot, containing boiling water.
Bardare = Harness:
wrap in pieces of fat (lard or bacon) around lean cuts of meat so that they remain soft.
Beurre Manié:
French expression for handled butter.
Dough made of equal quantities of butter and flour, used to thicken sauces, soups and stews.
Blanc:
broth containing water, flour and lemon juice which is used to cook and preserve the color of vegetables; used mainly for artichokes.
Blind cooking:
baking shortcrust pastry shells before filling.
In order to maintain their shape, they are drilled, covered with cart
Braise:
brown the foods in the fat, to cook them with the lid, in a small amount of liquid with the flavors, on low heat for a long period of time.
Braising in the oven:
cook the meat slowly in a container covered in the oven in a little liquid.
Brochette:
French word for "skewer";
food skewered on a metal or wooden skewer cooked on the grill or on the barbecue.
Brunoise:
diced carrots, celery, leek or courgettes, used separately or together as classic consommé garnishes.
_____________________________________________________________________
C
Canelle:
decorative effect produced on the peel of fruits and vegetables, obtained with a sharpener to decorate.
Once sliced they will have grooved edges
Caramelize:
heat the sugar until it dissolves and becomes syrup, acquiring a color ranging from golden to dark brown.
You can also caramelize the sugar by covering it with a dish and putting it under the grill until it has melted (as for crème brulé).
This term also applies to onions and leeks sautéed in fat.
Chargrill:
cook the food over a metal grill placed over hot coal, or on the fire using a cast iron grill pan.
Clarify:
rid a liquid of impurities.
The process usually consists of simmering the egg whites (and the shells) with the broth; egg whites attract foreign particles.
The term also applies to the process of slowly heating butter and removing solid milk particles.
Chiffonade:
vegetable in leaves or herbs that have been rolled together and then cut into strips transversely.
Chinois:
conical strainer with dense mesh, the food is placed in it and crushed with a ladle or spoon against the net.
Used mainly to filter sauces.
Composed:
several fruits cooked together slowly, often in a sugar syrup enriched with spices or liqueur.
concassé:
term used mainly to indicate peeled tomatoes, stripped of seeds and diced.
Confit:
meat dish cooked and preserved in the cooking fat.
Vegetables can also be cooked in fat, such as new onions.
Cutlet:
Cut of meat, lamb, pork or veal, taken from the thigh or ribs.
Coulis:
puree or a filtered sauce, often of tomatoes or fruit, to which a sweetener and lemon juice has been added.
_____________________________________________________________________
D
Deglaze:
after cooking remove the excess food and fat from the pan and add a small amount of liquid to the sauce left in the pan to dilute it and make a sauce.
Degorge:
soak meat, poultry or fish in hot water with salt or vinegar to expel blood and impurities.
Also the process of sprinkling the vegetables (especially the aubergines) with salt to release the juices.
Demi- Glace:
thick and extremely tasty sauce, or the base for a sauce, made with concentrated broth, wine and sometimes with meat jelly.
Détrempe:
French term that indicates the initial dough made of flour, salt, melted butter and water in the first stage of the preparation of puff pastry.
Duxelles:
I ripen mushrooms and shallots or finely chopped onions cooked in butter until they are almost dry.
_____________________________________________________________________
E
Emulsion:
combine liquids by dispersing one into the other
In gastronomy, emulsifying means adding one liquid to another by slowly pouring it in while stirring vigorously.
Entrecote:
French word for "between the ribs", this tender cut of meat is usually cooked on the grill or in a pan.
_____________________________________________________________________
F
Farfalla = Butterfly:
divide a food (lamb leg, chicken breast, scampi) in the middle by cutting almost - but not completely - from one side to the other, the two halves are then opened in the shape of a butterfly.
Feuilleté:
shell of puff pastry in the shape of a rhombus, triangle, square or round
Flambe:
French term for "flamboyant".
Set a liqueur on fire, usually for a spectacular presentation.
Method also used to burn the alcohol contained in a dish.
Gold / silver leaf (also called varak):
ultra thin and edible sheets of gold and silver that are used as decorations for desserts.
They are found in specialized patisseries and in Indian shops, the golden and silver leaves appear in fragile sheets.
Fondue:
French word '' melted '' This term refers to foods cooked in a container placed in the center of the table (fondue pot).
In traditionally melted butter, bread cubes are moistened; other variants provide that pieces of meat (fondue bourguignonne) and cubes of cake in melted chocolate are soaked in hot oil.
Drilling:
pierce the food (the fruit and the vegetable peel) to allow them to release the air or the juices.
The duck skin must be pierced before cooking to release the fat.
Frying:
cook a food in hot oil.
The food can be fried immersed in fat in electric fryers or in deep pans with the basket in which I would place food.
You can also fry them by jumping them in a pan covered only with enough fat not to attack them.
Frittella = Pancake:
small piece of fruit or meat covered in batter and fried in abundant oil.
A pancake can also be made from julienne-cut and fried vegetables.
Fumetto= comic:
concentrated and very tasty broth, usually prepared with fish scraps, usually white fish, occasionally game, used to flavor sauces and sauces.
It is widely used in classic French cuisine.
_____________________________________________________________________
G
Gallantina / Ballotine:
meat, poultry or fish that has been boned, stuffed, rolled and tied in a wrapper to then be simmered or braised.
Dark icing:
mixture with a light consistency of water, sugar and glucose, cooked to the medium bubble level then worked until it becomes flexible and smooth and then used to decorate the èclairs.
It should not be confused with the icing commonly used to decorate shaped cakes for children, which is made with sugar, water and cream of tartar.
Frosting:
cover a food with a light liquid (both sweet and tasty) that is smooth and shiny after it has thickened.
Toppings can be meat broth (aspic), melted jam, egg mixed with milk or water or chocolate.
Glycerine:
Syrupy liquid, composed of alcoholic groups, which is added to foods to keep them soft.
It is often used in the preparation of the royal icing to prevent crystallization.
Gluten:
Protein found in flour and makes it elastic.
High gluten flour is more suitable for bread dough.
Low gluten flour, like flour for sweets, is softer and less elastic.
Gratin:
Dish covered with grated cheese and flakes of butter, sometimes also breadcrumbs, cooked on the grill or in the oven in a shallow pan until it is crunchy.
_____________________________________________________________________
I
Soak:
to make a cake absorb a flavored sugar syrup or a liqueur; usually using a pastry brush.
Knead:
mix the ingredients and knead the dough by pressing, ironing and folding it until it is smooth and firm.
This action spreads the gluten of the flour, making the dough elastic.
Rhombus or diamond-shaped engravings:
engrave on the surface of a food diagonal lines that cross to create a diamond pattern.
This operation allows foods to absorb marinades, to drain excess fat or to be more easily peeled (like mango).
Incorporating:
mix together a light and air-rich compound with a heavier one.
The lighter is poured over the heavier one, then a large metal spoon or a rubber spatula is used to combine the compounds by mixing them with a bottom-up action, so as not to eliminate the air.
Bake:
cook the food in the oven.
For best results, use an oven thermometer, the majority of ovens heat up to temperatures different from what their detectors read.
Tenderize:
break the hard fibers of the meat either by beating them with a wooden hammer or leaving the piece in an acid marinade.
_____________________________________________________________________
J
Julienne:
cut a food into thin strips, the most commonly used method with vegetables for a homogeneous and quick cooking of the same, also attractive presentations are made.
_____________________________________________________________________
L
Lard:
insert pieces of fat (usually pork) in the cuts made in the meat, to create more succulent and tasty dishes.
Lardon:
lard or bacon cut into cubes and used to flavor soups, stews or salads.
Liaison:
mixture of yolks and cream used to thicken sauces, soups and stews.
It is always added after removing the pot from the heat, just before serving, to prevent it from clotting.
_____________________________________________________________________
M
Steep:
soak a food in a liquid, generally spirit or liqueur, to soften its consistency and make it absorb the aroma of the liquid.
Grind:
reduce a food in powder or in small pieces, using a mortar and a pestle or mixer.
There are special spice grinders or coffee beans.
Ground:
meat cut into small pieces using a knife or mincer.
Moire:
fat infiltrations into the meat that produce a streaked appearance.
When a cut of meat has these veins due to marbling fat, the meat is said to be marbled.
Marinate:
dip a food in a highly flavored liquid.
Marinades add flavor and moisture and make foods more tender.
Marble:
term used to describe the union of two creams or doughs, often of different colors, in a cake.
Medallion:
small round piece of tender and lean meat, which requires short cooking.
Mélange:
French term for admixture, admixture.
This word usually indicates a combination of two or more fruits or vegetables prepared together.
Infuse:
flavor a liquid by immersing it in aromatic ingredients, such as spices, citrus peel or vanilla.
Mirepoix:
large cubes of mixed vegetables (carrot, onion, celery, and leek) used to flavor soups, sauces and stews.
Assemble:
incorporate air into the ingredients, such as eggs or cream, beat them with a whisk to whip.
Mousse:
light and air-rich compound, whipped sweet and savory ingredients, incorporated stirring until they are completely mixed.
Often the mousse is placed in a decorative mold to take shape, which is then turned upside down to extract it before serving.
Depending on the type, it can be eaten hot or cold.
Mousseline:
term used to describe a very rich compound with a consistency similar to that of a mousse, often with the addition of whipped cream.
Crème mousseline is a pastry cream enriched with butter.
Tape:
term used to describe the consistency of a compound of eggs and sugar, beaten until it has become extremely thick.
When you lift the whisk, the mixture falls to form a ribbon of smooth and dense batter.
The term is also used to indicate the strips of pulp made with a vegetable peeler from vegetables such as carrots and zucchini.
_____________________________________________________________________
N
Noisette:
Small tender slice of lamb cut from the boned saddle, surrounded by a thin strip of fat, often tied with string.
The name corresponding to the French word '' hazelnut '', also used to describe hazelnut butter, as in the beurre noisette.
_____________________________________________________________________
O
Omentum:
thin membrane from the stomach of an animal, usually the pig.
Used to coat and keep soft meats
_____________________________________________________________________
P
Pasta:
ground food until it reaches an extremely fine consistency.
Process commonly used with almonds to make almond paste.
Pasta (pâte):
term used to indicate a compound of pasta (generally for desserts) for example the pâte brisée (short pastry); the pâte sucrée is the sugary version.
Batter:
made up of crépes and some sweets.
It can be thick or thin.
Also used to coat fried foods, such as fish or vegetables.
Pate:
composed of a smooth or coarse texture, traditionally made of meat and / or liver, but it can also be of vegetables or fish, seasoned or flavored with spices and put to take shape in a mold.
paupiette:
French term to indicate meat or fish meat rolled up on itself and stuffed.
Paysanne:
mixture of vegetables (usually potatoes, carrots, turnips, and cabbage) cut into squares, triangles, rhombuses or rounds.
Typical use is to garnish soups, meats, fish or omelets.
_____________________________________________________________________
Q
Quenelles:
light compound, as can be a fish mousse or ice cream shaped in oval shapes with two spoons.
The term also indicates dumplings with the same shape.
_____________________________________________________________________
R
Reduce:
boil liquids in an uncovered saucepan over high heat.
This operation evaporates the liquids leaving a concentrate of aromas.
Puree:
whisk and / or sift the food to form a smooth mush.
Usually an electric blender is used, but with a vegetable mill or sieve they get the same results.
Freshen up:
dip a food (a typical example are leafy vegetables) in ice water after bleaching it to prevent it from continuing to cook and to keep its color alive.
coat:
external cover for food, which can be flour, beaten eggs, breadcrumbs, mayonnaise or glaze.
Coat / line:
grease a pan of oil or butter and / or flour or parchment or baking paper to prevent food from sticking together
Although some foods, such as sliced bacon, spinach leaves or ladyfingers, can be used for lining.
Roux:
mixture of flour and fat slowly stirring constantly over low heat.
It is used as a base or thickening agent in many sauces and soups.
There are 3 classic rouxes: white, blond and brown;
the color and flavor are determined by the cooking time.
_____________________________________________________________________
S
Blanch:
immerse vegetables or fruit in first boiling water, and then ice cold to stop cooking, to peel, keep the color and remove the bitter taste.
scallop:
chop or cut finely meat or fish, obtaining regular slices.
escalope:
thin slice of meat, veal, chicken or fish.
Skim:
use a spoon or ladle or a slotted spoon to remove foam, grease, or other impurities from the surface of liquids while they boil.
Scorza:
external and colored peel of citrus fruits (the internal white part is bitter is called albedo).
Blanch:
brown the meat, poultry or fish quickly over high heat by putting the center of the cut slightly to the blood.
Saddle:
tender cut (usually lamb, mutton or calf), consisting of the lumbar part.
The cut is expensive, and is appreciated for its appearance.
Sift:
put the ingredients in a sieve so that the larger pieces remain inside the sieve separated from the finer powder.
Operation often used to remove impurities and any lumps that have formed with moisture.
flake:
use a fork to divide the food into small pieces.
Shell:
term used to describe the action of removing oysters and molluscs from shells; it is also used to indicate the action of removing peas and beans from their pods
Simmer:
cook the food by immersing it in a liquid (water, sugar syrup, alcohol) just below the boiling point.
Sweat:
gently cook the vegetables in the fat.
_____________________________________________________________________
T
To dice:
cut the food into cubes of the same size.
Shred:
this term is used to indicate the cutting of herbs into small pieces (the most typical is that of chives) or puff vegetables.
Tian:
French word for a small clay pot, but also for the food that is cooked in it.
Timbale:
small mold commonly used to shape puddings and rice compounds.
Slice:
thick transverse slice of a large round fish, such as salmon or tuna.
To deal:
store food by treating it with salt, smoke, brine or bacteria.
Grind:
cut a food with the knife into coarser pieces than grinding.
The tip of the knife must be held stops with one hand, while the other moves the handle up and down.
_____________________________________________________________________
U
Grease:
cover a baking tray (usually with oil or butter in the case of baking trays) so that the food does not stick together.