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CULINARY GLOSSARY B (COLD)

Chorizo: A long dry Spanish pork sausage flavoured with red peppers and garlic. Cracker: A light crisp savoury biscuit of British origin and is served with cheese. Caramelise: To melt sugar slowly over a very low heat, until sugar is liquid and brown for the purpose of flavouring and colouring other food. Chevre: This is the term given to French goat's cheese. Coddle: To cook or simmer an item just below the boiling point for a short period of time. Eggs are frequently coddled. Croutons: Usually small cubes of bread fried in oil and butter until a golden colour. Served in salads and as a garnish for soups. Daikon: A kind of radish widely cultivated as a vegetable in the Far East also called as Japanese radish or Satsuma radish. Emulsify: To completely blend together in oil with an acid such as vinegar or lemon juice. This term is usually used while making salad dressings. Fines herbs: A mixture of chopped aromatic herbs such as parsley, chervil, tarragon and chives in various proportions. Foie Gras: Goose or duck liver, which is grossly enlarged by methodical fattening of the bird by force-feeding it. Used to make pate de foie gras served with fresh fruits and wine flavoured aspic. Forcemeat or stuffing: A seasoned mixture of raw or cooked ingredients chopped or minced used to stuff eggs, fish, poultry, game, meat, vegetables, or pasta. Forcemeat is also the basis for several pates, meat pies terrines and sausages. Galantine: A dish made from lean pieces of poultry, game pork, veal or rabbit mixes with forcemeat containing spices and various other ingredients and pressed into a symmetrical shape Gazpacho: A Spanish soup made with cucumber, tomato, onion, red pepper and bread crumbs, seasoned with olive oil and garlic, and served ice-cold.

Source: Foundation stage OCLD