Frost Bites - The Glossary

Welcome to The Glossary section of Frost Bites. In this section I have compiled a list of many of the terms used by professional chefs when they are cooking, these are often liberally used in cookbooks and TV programmes; sometimes, I suspect, to confuse rather than help the non professional.

Learn this list by heart, and impress your friends next time that they come round for dinner!

Please let me know if I have missed any out, I shall be happy to include them.

Ken

Au Gratin

This is where the dish is sprinkled with cheese, and then browned in the oven or under the grill.

Bain-Marie

Literally, a bath of hot water. The dish, such as choux pastry, is placed in one receptacle over a pan of hot water. The water must not touch the upper receptacle, the dish is then cooked very slowly over this bath of water.

Barding

This involves covering the breasts of game and poultry with fatty bacon or pork. The meat can then be roasted, safe in the knowledge that it will not be dry.

Basting

This means spooning hot fat over a joint of meat which is being roasted. This ensures that the meat will be succulent, and turn a deep brown colour.

Batting

This term can be used in baseball or cricket. However, in the context of the kitchen it means to flatten (eg fillets of pork or steak) with a flat based object; such as a bat or frying pan. The resultant flattening of the meat makes it easier manipulate, eg for stuffing.

Blanching

Taken from the French, this means to whiten; and is applicable to vegetables such as cauliflower or beans. Plunge the vegetable into boiling water for a minute, then drain. The vegetable is then ready for the second stage of cooking.

Bouquet Garni

This is a mixture of herbs such as; bayleaf, thyme and parsley. These are tied together and added to the dish during the cooking process.

Braise

This is the process of cooking less tender pieces of meat by slow stewing.

Canapé

This is a small nibble, with a bread or pastry base, usually served at cocktail parties.

Concasser

This means roughly chopped.

Court Bouillon

This is a light vegetable stock which is used for poaching and sauces.

Clarifying

This is the process whereby butter is placed into a pan over a gentle heat. When it is foaming the surface should be skimmed. After this, the butter should be allowed to cool during which time a layer of sediment will form at the bottom. The non sediment part is known as clarified butter. This is suitable for frying, where high temperatures are used, when non clarified butter would burn.

Croute

This is a slice of bread that has been fried golden brown. The croute is used as the base for dishes such as chateaubriand.

Crouton

A variation on the croute. The crouton is a cube of bread that has been fried, and is then used as a hot garnish for soups.

Degorger

This term refers to the preparation of vegetables such as aubergines; where they are sliced, salted and left to stand for an hour before being rinsed and cooked.

Flamber

This is the fun part of cooking where you have the opportunity to set fire to your kitchen or, at the very least, singe your eyebrows. This usually involves the addition of a spirit, such as brandy, to a dish that is being cooked over a high flame. The spirit will ignite, once ignited the dish is usually balanced by the addition of wine.

Glaze

This term applies to both the shiny glazing applied to cold meats, and the addition of a knob of butter or concentrated stock to a sauce to add a “sheen”.

Julienne

This is a finely cut piece of vegetable, used for garnishes. The size and shape resembles a match.

Jus

The meat juices that have collected at the bottom of the roasting pan during cooking. These are ideal in gravies and sauces.

Larding

This is the same as barding, and refers to the process of adding extra fat to meat that would otherwise be dried out by the cooking process.

Macedoine

A piece of vegetable, or fruit, that has been diced into large chunks.

Marinade

This is the process whereby a piece of meat is soaked, usually overnight, in an infusion of wine, herbs and spices. This process adds flavour, and makes the meat more tender.

Puree

This is a smooth pulp of vegetables or fruit.

Refresh

This term is applied to that part of the cooking process whereby the chef has a large drink. Alternatively, it is also the action of plunging blanched vegetables into cold water to set the colour.

Roux

This is a flour and butter mixture that forms the base to many sauces.

Sauté

This is the process of frying in hot fat, such as butter, until golden brown.

Supreme

This is the breast of the chicken.

You are welcome to email comments, queries, recipes and suggestions which I will be happy to personally reply to.

Why not interact with other users on The Forum site?

The recipes and other food related information can be accessed by clicking on the relevant link:

Ken

The main sections of KenFrost.com can be accessed by clicking the links below: