Flake: To break into small pieces with a fork.
Flan: This is a term that may be used to describe two different preparations. The first use of this word is describes an open top tart that is filled with pastry cream and topped with fruit. Flan is used in Spanish and Mexican cooking to describe an egg custard that is baked in a large shallow dish, and flavored with caramel. The dish is inverted when served and the excess caramel is used as a sauce for the flan. The flan may be flavored with orange, anise, cinnamon, or liqueur.
Flambe: To add alcohol to a dish and ignite it
Fleurons: Small pastry garnishes.
Fold: To add gently other ingredients to a light beaten mixture. To mix carefully.
Fondue: A sauce of cheese and white wine, into which cubes of bread are dunked. Also a sauce of chocolate and liqueur into which pieces of fruit are dunked.
Forcemeat: A stuffing made with bread, vegetables and meat
Fricassee: A stew prepared without the initial browning of the meat. Though chicken is the most common form of this type of stew, fish, vegetables, and other meats are prepared in this manner.
Frittata: An Italian openfaced omelet.
Fritter: Food that has been dipped in batter and deep fried or saut‚ed. These may consist of vegetables, meat, fish, shellfish, or fruit. The food may be dipped in the batter or mixed with the batter and dropped into the hot fat to form little balls. Japanese tempura fried foods are a type of fritter, though this term is not applied to it.
Fumet: A concentrated stock which is added to sauces and other stocks.
G
Galantine: Boned stuffed meat, poached in court bouillon and served cold, glazed with aspic.
Glaze: n. 1. A 90% reduction of stock. 2. A thin glossy coating applied to foods. A reduction or aspic can cover savory foods. Anything from melted chocolate to thin icings can cover pastries and cakes. v. To apply a thin shiny coating to food.
Gluten: The elastic material contained in grains which contributes to lightbreads.
Gratin: Any sweet or savory dish baked or broiled so its topping forms a golden crust.
Gumbo: A thick soup, usually containing poultry and okra
H
Halbtrocken: Literally means half dry in German. Used in reference to German wines with 9 to 18 grams
I
Infusion: The extraction of flavor from a food in a hot liquid (below the boiling point). Usually refers to teas and coffees, but can also apply to cooking (like the pistachio cream or olive oils that are infused with herbs).
J
Julienne: [jooleeEHN] Foods that are cut into thin, match stick strips.
Jus: A rich, lightly reduced stock used as a sauce for roasted meats. Many of these are started by deglazing the roasting pan, then reduced to achieve the rich flavor desired. A jus lie is one that has been slightly thickened with cornstarch or flour.
K
Kosher: Foods prepared in accordance with Orthodox Jewish law.
L
Larder: The process of inserting thin strips of fat into meats before roasting.
Liaison: A thickening agent for soups and souces, usually containing flour and fat.
M
Macerate: To soak a fruit in a liquer or wine. This softens the fruit while releasing its juices and absorbing the macerating liquid's flavor.
Marinate: To let food stand in a mixture called a marinade (such as a liquid, dry rub, or a paste) before cooking. Some marinades are meant for lending flavor; whereas, those that include an acid (lemon, wine, vinegar, and yogurt) are meant for tenderizing. Of course, some marinades do both
Mesclun: A French term meaning "mixed." It refers to a salad comprised of small, delicate salad leaves and herbs.
Milanaise: Dipped in egg and flavored bread crumbs and fried in butter.
Mince: To cut food into very small pieces. The terms "finely chopped" and "minced" are interchangeable
Mirepoix: [mihrPWAH] A mixture of diced carrots, onions, celery, and herbs sauteed in butter. Mirepoix is used to season sauces, soups, and stews. It is also used as a bed to braise meats and fish.
Mise en place: Literally "put in place" in French. Refers to the preparations for cooking, setting out bowls, pots, and pans and measuring, washing, peeling, and chopping and mincing ingredients.
Mother Sauces: A French concept that classifies all sauces into five foundation sauces called "mother" or "grand sauces." From these five sauces, all sauces can be made. They are: 1. Demiglace or brown; 2. Velouté or blond; 3. Béchamel or white; 4. Hollandaise or butter; 5. Tomato or red.
