Food roasted or cooked in front of a fire on a spit or skewer
Cooking terms a - z. Food glossary of recipe terms and words used in cookery . Basic cooking terms, baking terms, food preparation terms. Culinary terms list.
after the style of
Meat glaze or jelly
applied to fish – usually trout – cooked in a court bouillon. The fish takes a blue appearance.
Baked in the oven.
A topping of breadcrumbs, usually for food in a shallow ovenproof dish
Meat served in its own gravy.
The process of covering the breast of poultry or game with strips of streaky bacon, tied in position, to add flavour and juciness and stop the meat from drying out. The bacon is removed about 10 minutes before serving. The flesh can then then be basted to brown if desired.
To pour hot fat over food, using a long-handled spoon, whilst baking or roasting
Photo credit: Ilovebutter
To add sufficient liquid such as eggs, milk or water, to make a mixture hold together.
A white stew, due to the white or pale-coloured flesh and sauce.
Cooking by immersion in boiling or simmering liquid for a given time.
A moulded ice cream often filled with a richer ice cream combined with nuts, fruit, etc.
Bouchees or Bouchées are small patties of pastry such as vol-au-vents. Literally ‘a mouthful’.
Fresh boiled meat.
Beef, veal or chicken stock
Fried or toasted bread cut into small fancy shapes or rounds, to serve Hors d’oeuvres or other savouries on
Small Italian sausages
Instructions to clarify can include, butter, other fats or soups, all 3 of which are explained here:
To clarify butter-
Put butter in a small saucepan and warm over a very low heat until froth rises then sinks, solidified, to the bottom. Strain the clear liquid butter through a thin cloth and it is ready to use. This removes any impurities that would normally burn in cooking and appear as black spots.
To clarify other fats-
Bring to the boil with water, leave to cool, then remove fat and sediment.
To clarify soup-
When cold put 2 egg whites in a saucepan, beat lightly but not to a froth, add crushed egg shells and stock. Bring very slowly to the boil, stirring and beating continuously. All scum rises to the surface on the boil. Contine for 15 minutes without stirring. Remove from heat and stir soup into a basin through a jelly bag.
Clear meat soup.