medium rare (steaks)

abaisser

roll out with a rolling pin

aceto

vinegar (Italian), eg Balsamico

achar

Indian pickle

agrodolce

sweet and sour

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 puff pastry strips with a sweet or savoury filling or garnish

amaretti

macaroons (Italian)

amuse-bouche

small savoury snacks serve pre-hors d’oeuvres

anchoide

Provencal paste-sauce of garlic, anchovy and olive oil

anguille

eel

antipasti

starters (Italian)

arborio rice

short-fat-grained Italian rice used for risotto

arroser

to baste

arrosto

roast

arugula

salad leaf similar to rocket

aspic

clear jelly made from meat stock and gelatine

assiette

platter

assiette anglaise

platter of cooked meats

au gratin

topped with breadcrumbs and grated cheese and browned under the grill

au jus

text

au sec

until dry

babaganoush

aubergine purée (Middle Eastern meze dish)

bain-marie

a hot-water bath for cooking at a slow, even heat

baklava

Turkish and Greek sweet made from filo pastry

ballotine

meat, fish or poultry, boned, stuffed or rolled

bard

to cover feathered game and poultry with a strip of pork fat

basmati

aromatic long-grained rice

baste

to spoon over liquid during cooking

baton

stick-shaped

bavarois

Bavarian cream – a sweet custard made with eggs, cream and gelatine and served cold

béarnaise

tarragon-flavoured butter emulsion sauce

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 with tomato and cognac

blanc

flour mixed with water for simmering vegetables such as salsify

blanch

to cook food briefly in boiling water

blanquette

white stew of lamb, veal or white fish thickened with egg yolks and cream

blini

leavened buckwheat flour pancake

bollito misto

mixture of boiled meats

bonito

flaked dried tuna used to make Japanese broths

bonne femme

mushroom garnish for fish, with onions and bacon for chicken

bonne-bouche

small savoury bite often in a vol-au-vent case

borlotti

dry speckled haricot bean

bouchées

small sweet or savoury puff pastry bites

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 and garlic

brasato

braised beef

bresaola

cured fillet of beef

brik

thin sheets of filo-like pastry

brioche

rich yeast bread enriched with butter and eggs

brochette

wooden or bamboo skewer

brodo

stock (Italian)

broyer

to crush or grind finely

brunoise

finely diced mixed vegetables used as a base for soups and sauces or garnish

bruschetta

grilled bread

bulgur

part-cooked cracked wheat

calamari

squid

canapé

small piece of food served hot or cold as an appetiser

cannellini beans

white kidney beans

cannoli

Sicilian pastry tubes filled with ricotta cheese, chocolate and candied peel

capsicum

bell pepper

caramelise

to slowly brown sugar or foods such as onions and carrots over heat

carbonara

spaghetti sauce of egg, bacon and parmesan

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, ie hams, bacon, pâtés

chard

spinach-like leaves with thick, white edible ribs

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 with cabbage

chemiser

to line a mould

chermoula

Moroccan fish marinade

chervil

green-leafed herb with a hint of aniseed flavour

chèvre

(fromage de ~) goat’s milk cheese

chiffonade

of leaf vegetables: cut into fine shreds

chine

backbone of beef, lamb, pork or venison with meat attached

Chingkiang vinegar

dark vinegar similar to balsamic (Chinese)

chinois

conical strainer

chioca

yams

choisum

Chinese greens with yellow flowers

chorizo

spicy sausage of pork meat and fat flavoured with garlic and spices/paprika

choucroute

sauerkraut

choux

pastry for sweet fillings

chowder

seafood stew-like soup

cilantro

coriander

civet

game stew

clafouti

baked batter tart, usually with cherries

clarified

removal of impurities from butter, stock or jelly

cloud ears

dried Chinese mushroom

cocotte

lidded earthenware cooking pot for slow-cooking meat

compote

fruit poached in syrup

concassé

roughly chopped

confit

preserved meat (goose, duck, pork) cooked slowly and preserved in its own fat

consommé

clear, concentrated meat, fish or poultry stock

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, usually for fish

couverture

confectioner’s chocolate high in cocoa butter, used for coating and ornamental work

crème anglaise

custard sauce

crème pâtissière

custard or pastry cream, thickened with flour or starch

crêpe

thin pancake with sweet or savoury filling

crépine

pork caul

crevettes

shrimp

cromesquis

croquette

cross-contamination

transfer of bacteria to food from another food, equipment or work surface

crostini

bread canapés

croustade

edible casing of puff pastry or hollowed-out bread containing savoury foods, eg stew

croûte

bread or pastry crust

dacquoise

layers of meringue with whipped cream or buttercream and fresh berries

daikon

large white radish

dariole

small cylindrical mould and sweet or savoury items baked in it

dashi

Japanese stock made from bonito flakes and konbu seaweed (dulse)

dauphinoise

sliced potatoes baked in cream, seasoned with nutmeg and garlic

deglaze

dissolve caramelised sediment in a roasting pan by adding wine or stock

dégorger

to soak fish or sometimes vegetables to remove impurities

délice

used to describe delicate pieces of sweet and savoury foods

demi-tasse

half-cup (espresso coffee cup)

dépouiller

to remove skin or scum formed on top of liquid

dhal

split peas or pulses cooked to a gruel texture

dim sum

small Chinese snacks

donburi

Japanese dish of a bowl of rice topped with leftovers

dubarry

garnished with or containing cauliflower

dum

Indian steaming method especially for pilau

duxelles

finely chopped mushrooms and shallots, sweated in butter and used as a stuffing, flavouring or garnish

elver

young eel

émincer

to cut into very thin slices

emulsion

mixture of mutually insoluble liquids in which one is suspended in another

en cocotte

cooked in a small round dish (used for pot-roasting)

en daube

originally applied to meats cooked in a Provencal stewing pot (daubière) now applied to meat stews

en papillotte

fish or meat baked in parchment paper

endive

plant used raw in salad or braised as a vegetable

entrée

savoury dish served as a main course

escalope

thin slice of meat or fish

étuver

to cook or steam in its own juices

falafel

dried broad bean rissoles

faraona

guinea fowl (Italian)

farce

stuffing or forcemeat

fenugreek

plant of which the seeds are ground and used as a spice in curries and chutneys

feuillantine

puff pastry strips brushed with egg, sprinkled with sugar and baked

feuilletage

puff pastry

fèves

broad beans

flageolet

small, pale-green kidney bean

flambé

foods served or prepared by pouring over alcohol and igniting

focaccia

flat, round, flavoured Italian bread

foie gras

enlarged liver of force-fed duck or goose

forestière

garnished with mushrooms

fricassée

white meat or poultry casserole

frittata

flat, unfolded omelette

fruits de mer

assorted seafood, usually shellfish

fumée

smoked

funghi

wild mushrooms (Italian)

fusil

sharpening steel

gailan

spring greens (Chinese)

galangal

root from the ginger family, used in Thai cuisine

galette

flat, round, sweet or savoury cake or biscuit

ganache

cake topping or filling made from couverture (qv) and cream

gastrique

caramelised sugar and vinegar mixture used to flavour sauces

gazpacho

cold thick broth of tomatoes, garlic, onion etc

gelato

ice cream (Italian)

ghee

clarified butter

girolles

similar to chanterelles (qv) but usually picked smaller

glacé

iced or glazed

gnocchi

small Italian dumplings cooked in boiling water 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 under a grill

gravadlax

same as gravlax

gravlax

raw salmon cured in sugar, salt, pepper and dill

gremolata

mixture of parsley, garlic and lemon zest, used to garnish osso bucco

griottines

morello cherries, usually preserved in alcohol

gurnard

small, round sea fish

HACCP

Hazard Analysis Critical Control Point, a food safety self inspection system

halloumi

goats’ milk cheese

harissa

medium-hot chilli paste used in Moroccan cooking

harusame

transparent, rice-flour noodles

hoisin

sauce made from soy, flour, vinegar, garlic, sesame, salt and pepper

homard

lobster

homardine

white wine sauce finished with lobster butter and garnished with diced lobster

infuse

to soak ingredient, eg herbs' in liquid to impart flavour

insalata

salad

jaggery

unrefined sugar

jalousie

baked pastry tart topped with latticed pastry strips

jambonette

ham and pork sausage-like dish

jambonneau

small leg – applied to poultry

joue

beef or pork cheek

julienne

food, particularly vegetables, cut into thin strips

jus

juice extracted from roasted meats

kebab

skewered meat

ketjap manis

thick, sweetened soy sauce

khao niao

Thai glutinous rice

khoresh

meat stew with fruit and nuts

khoshaf

macerated dried fruit salad containing apricots, raisins and almonds

konafa

Turkish pastry which resembles shredded wheat

korma

north Indian spiced meat stew

kulebyaka

Russian salmon and rice pie

kulfi

Indian ice cream made from reduced milk

kway teow

Malaysian flat noodles

laifen

Chinese tubular noodles

laksa

Malay soup with noodles and seafood

lardons

strips of streaky bacon

levin

starter dough made from live yeast and flour

linguine

thin, flat pasta noodle

lyonnaise sauce

sauce of chopped onions sautéd in butter with white wine and vinegar

mace

outer covering of nutmeg

macerate

to soften fruit by soaking in liquid

magret

boneless breast of the moulard duck

mancha

powdered green tea

mandolin

manual vegetable slicer

mantecato

the action of beating butter and Parmesan into risotto

marbling

fat deposited within muscle tissue

marinade

seasoned liquid for flavouring and tenderising raw meat, game, poultry and fish

marinate

to put meat, fish etc in a marinade (qv)

marmite

stockpot

marquise

usually a ganache (qv) - based chocolate dessert

Marsala

fortified wine from Sicily

masala

Indian spice mix, eg garam masala

matelote

French freshwater fish stew made with red or white wine

medallion

small round cut of meat

membrillo

quince paste

mesquite

tree from America, the wood of which is used for barbecuing

meunière, à la

lightly floured food cooked in butter and served with butter and lemon

mignonette

coarsely crushed peppercorns

millefeuille

layers of puff pastry alternated with sweet 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 and soups

mirin

sweet Japanese rice wine

mise en place

preparation of food or small items of equipment

miso

fermented soya bean paste

mitsuba

Japanese green leaf used as a herb

mizuna

peppery-flavoured salad leaf

moelle

beef marrow

monté

to enrich by incorporating butter, egg yolks, cream

mousseline

a light fish or meat mousse

murgh

chicken (Indian)

mushimono

steaming (Japanese)

nage, à la

cooked in a court bouillon

nam pla

Thai fish sauce

nam prik

Thai chilli sauce

Nantua

crayfish sauce

napper

to lightly coat in sauce

navarin

lamb or mutton stew with onions and potatoes

nimono

simmering technique (Japanese)

noisette

small cut of meat from the rib, usually lamb

nori

thin, black seaweed sheets used for wrapping sushi

offal

organs or trimmings of meat including brains, heart, liver, kidneys, sweetbread, tail, tongue and tripe

OO

grade of pasta flour

ossobuco

chopped veal knuckle braised with onions, garlic, carrot, celery and tomato

oyster sauce

brown sauce used in Chinese cuisine

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 to bavarois (qv)

papillote

paper wrapping to contain aroma and flavour when cooking meat or fish

pappardelle

long-flat egg noodles with a crimped edge

parboil

partially cook in boiling liquid

parfait

enriched ice-cream made from a sugar, egg yolk and double cream base

passato

puréed and sieved or strained

pastilla (bastilla)

traditional Moroccan dish of pigeon pie in egg, lemon and onion sauce sweetened with almonds in pastry layers covered with cinnamon and sugar

paupiette

thin slice of meat or fish wrapping a savoury stuffing

pavé

square sponge cake layered with butter-cream; mousse or pâté prepared in a square mould

pavlova

meringue and cornflour dessert topped with whipped cream and fruit

pecorino

ewes’ milk cheese

peperonata

pepper and vegetable stew

persillade

chopped parsley spiked with crushed garlic

piatto

plate or dish (Italian)

piccata

escalope

pieds de mouton

sheeps’ trotters; a wild mushroom

pilaf

Turkish dish of long grain-rice simmered in flavoured liquid of Indian pilau

pimento

large, sweet red pepper

pimenton

Spanish paprika

pirozhki

small savoury pastries

plancha, à la

grilled on a griddle

polenta

maize flour

pont-neuf

puff pastry filled with frangipane cream and macaroons

pot-au-feu

French dish of meat and vegetables cooked in stock – the broth is eaten first followed by the meat and vegetables as a main course

poussin

young chicken

praline

almonds caramelised in sugar, crushed and added to confections

provençal

sauce of tomatoes, onions and garlic sautéd in olive oil

purée

finely mashed and sieved food

quenelle

light dumplings formed into small ovals

râble

saddle, usually hare

ragoût

thick, rich stew

ragu

meat sauce for pasta

raita

yogurt-based side dish (Indian)

rapini

member of the broccoli family with bitter assertive flavour

ras-el-hanout

Moroccan spice mix for tagines

ratatouille

Provencal vegetable stew of diced aubergine, tomato, courgettes, green peppers, onions and garlic cooked in olive oil

ravioli

small, filled pasta squares

réchauffée

reheated dish made with previously cooked ingredients

reduce

decrease quantity by simmering to concentrate flavours

rémoulade

sauce of mayonnaise combined with mustard, gherkins, parsley, capers, chervil and tarragon

rillettes

shredded pork cooked in its own fat, mixed until smooth and potted

ripieno

stuffing (Italian)

romesco

Catalonian sauce of tomato, almond, sherry, garlic and paprika

rosti

grated and fried potatoes

roulade

rolled slice of meat with savoury stuffing; rolled and filled sponge cake

roux

mix of flour and butter cooked together slowly and used to thicken soups and sauces

sabayon

egg yolks and wine whisked over simmering water until thick and frothy

sablé

French shortbread

sachertorte

rich chocolate cake, coated in ganache with apricot jam

salé

salted, pickled (French)

salmis

dark game ragoût

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 grilled meat

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 in rum 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

sfoglia

hand-made pasta

shaoxing

amber-coloured rice wine

shiitake

dark-brown Japanese mushroom with an earthy flavour

short

(of pastry) having a high fat content

Sichuan peppercorns

fragrant Chinese seasoning from a plant unrelated to pepper

skorthalia

Greek garlic sauce

slake

mix flour into thin paste with a small quantity of water

soba

buckwheat noodle

soffritto

a sauce/stew base of fried diced vegetables and sometimes pancetta

sorbet

water ice, usually fruit, but can be wine, chocolate, etc

soufflé

sweet or savoury baked pudding made with whipped egg whites

spatchcock

small whole birds split down the backbone and flattened for grilling

star anise

star-shaped, aniseed-flavoured seed

stockfish

dried salt cod

sumac

Middle-Eastern spice related to the cashew nut

supreme

fillet taken from poultry or feathered game breast

sushi

Japanese vinegared rice

tabbouleh

salad of bulgur wheat mixed with tomatoes, onion, lemon juice, mint and parsley

tagliolini

thin Italian noodles

tahina

crushed sesame-seed paste

tamarind

spice from fruit of native Indian tree

tamis

sieve

tandoor

Indian clay oven

tapenade

paste of capers, black olives, anchovies, garlic and often tuna

tarka

Indian method of tempering spices in hot oil

tarte tatin

French apple tart baked upside-down

tartufo

truffle (Italian)

tempura

seafood and vegetables dipped in batter and deep-fried

teriyaki

meat or fish marinated in mirin and soy

terrine

mixture of meat, fish or vegetables and seasonings in a lined dish

Test

Test

tian

shallow gratin of chopped vegetables

tikka

marinated pieces of meat or fish (Indian)

timbale

food such as rice or vegetables pressed into 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 for linguine

trevisse (treviso)

red chicory

trifolato

a method for sautéing vegetables in oil, garlic and parsley

truffe

truffle

truffle

Edible body of an underground fungus. May be used to flavour sauces etc, eaten raw in salads or used as a garnish

tuile

crisp biscuit, traditionally with almond

udon

white Japanese wheat noodles

univalve

mollusc with a shell consisting of one valve, eg. snails, clams

vacherin

basket made of meringue rings filled with cream

velouté

French sauce made with white stock and thickened with roux

verjuice

sour grape or crab apple juice used in place of vinegar

vermicelli

thin pasta noodles often used in soups

viennoiserie

yeast dough bakery products

vierge

whipped butter seasoned with salt, pepper and lemon juice and served with vegetables

wakame

Japanese seaweed

wasabi

Japanese horseradish, green paste or powder used as a condiment

won ton

wrappers of Chinese noodle paste similar to ravioli

yakimono

Japanese grilling and pan-frying

yellow bean

sauce made from puréed, fermented soya beans

yuzu

kind of Japanese citrus fruit

zahtar

Lebanese seasoning of thyme, salt and sometimes sumac