Amandine is a culinary term indicating a garnish of almonds. Dishes of this sort are usually cooked with butter and seasonings, then sprinkled with whole or flaked, toasted almonds. The term is often spelled almondine in American cookbooks.
2 Boil
To use large amount of rapidly bubbling liquid to cook food quickly by transferring heat from the liquid to the food. Boiling water has a temperature of 212°F (100°C).
3 Creamed
Blending to a creamy mass. Creaming, in this sense, is the technique of blending several ingredients — for example granulated sugar together with a solid fat like shortening or butter — and working them to a smooth mass. The technique is most often used in making buttercream, cake batter or cookie dough.
4 Croutons
A bread garnish sautéed in butter until crisp.
Toppings are garnishes that are added on top of the soup before service. Croutons are an example of a topping. Clear soups are normally served without a topping to allow the attractiveness of the soup to shine.
5 Duxelles
Finely chopped mushrooms and shallots sautéed in butter.
6 Fines herbs
Finely chopped herbs, specifically parsley, chives, tarragon, and thyme, mixed together and used as a seasoning. They are always added toward the end of the cooking time.
7 Glazed
A stock reduced until it coats the back of a spoon. Also called Glace.
A glaze in cooking is a coating of a glossy, often sweet, sometimes savoury, substance applied to food typically by dipping, dripping, or with a brush. Egg whites and basic icings are both used as glazes. They often incorporate butter, sugar, milk, and certain oils.
8 Gratin
10 Onion brulée
An onion that is peeled, halved crosswise, and charred on a flat-top or in a skillet.
11 Onion pique
An onion that is peeled and has a bay leaf attached to it with a whole clove; used to flavor béchamel sauce and some soups.
12 Organic
Organic food is the product of a farming system which avoids the use of man-made fertilisers, pesticides; growth regulators and livestock feed additives.
13 Puree
Purée the rest of the soup by passing it through a food mill, food processor, or blender.
A purée is cooked food, usually vegetables or legumes, that has been ground, pressed, blended or sieved to the consistency of a soft creamy paste or thick liquid.
14 Sauté
A fast cooking method using high heat and a small amount of fat to create color and caramelized flavor on tender proteins.
15 Sauteuse
A round, lidded pan with small handles that is often used to sauté or braise a variety of foods. With short to medium height outward sloping sides, a sauteuse pan is a utensil for cooking casseroles, stews, and pasta dishes as well as meat and poultry dishes.
16 Sautoir
A Sautoir has a large cooking surface and short straight sides that are about one quarter the diameter of the pan. ... A long, high handle aids the cook in jerking the pan, held closely over the heat, to roll the product over itself or “jump” it, which is to what the word sauté means in French.
17 Shallots
A member of the onion family, but formed more like garlic than onions. Shallots are favored for their mild onion flavor, and can be used in the same manner as onions. A shallot looks like a small, elongated onion with a copper, reddish, or gray skin. When peeled, shallots separate into into cloves like garlic. There are two main types of shallots: Jersey or "false" shallots (larger) and "true" shallots (more subtle flavor. Fresh green shallots are available in the spring and dry shallots (dry skin/moist flesh) are available year-round. Shallots come in three sizes – small, medium and jumbo (the least tasty). The younger (smaller) the shallot, the milder the taste. Do not confuse shallots with green onions or scallions.
18 Standard Breading
The procedure of coating a product in flour, eggs, and a breading agent, such as bread crumbs, cornmeal, or corn flakes.
19 Steam
Steaming works by boiling water continuously, causing it to vaporize into steam; thesteam then carries heat to the nearby food, thus cooking the food. The food is kept separate from the boiling water but has direct contact with the steam, resulting in a moist texture to the food.
20 Tomato Concassée
A preparation of tomatoes that have been peeled, seeded, and chopped.
21 Tourné
A series of cuts that simultaneously trim and shape the vegetable so that the final shape is similar to a seven-sided barrel or football.
22 Zest
The thin, bright-colored outer part of citrus rind, which contains volatile oil (flavor).
