FOODY CORNERS

FOOD TERMS

MEAL: Food that is prepared and eaten, usually at a specific time, and usually in a comparatively large quantity.
DISH: a particular type of food or food prepared in a particular way as part of a meal:
MAIN DISH: featured or primary dish in a meal consisting of several courses.
COURSE MEAL: a specific set of food items that are served together during a meal, all at the same time.
APPETIZER: A small, light, and usually savoury first course in a meal
LATTE: A drink of coffee made from espresso and steamed milk, generally topped with foam.
MACCHIATO: an espresso coffee drink, topped with a small amount of foamed or steamed milk to allow the taste of the espresso to still shine through.
DESSERT: A sweet confection served as the last course of a meal
ESPAGNOLE: a strong basic sauce consisting of a dark brown roux that is slowly reduced while further ingredients are added.
VELOUTE: a mother sauce in French cuisine, consisting of a light stock thickened with a blond roux.
BECHAMEL: a simple white sauce made from a roux of butter and flour to which is added hot milk.
HOLLANDAISE: an emulsion of butter and lemon juice using egg yolks as the emulsifying agent.
RECIPE: any set of instructions for preparing a mixture of ingredients.
CREAM: butter or milk fat part of milk which rises to the top.
ROUX: a mixture of fat and flour to thicken sauces and stews.
STOCK: broth made from meat or vegetables, used as a basis for stew or soup.
SAUCE: a liquid condiment or accompaniment to food.
GLAZE: broth reduced by boiling to a gelatinous paste and spread thinly over braised dishes.
DEMI-GLACE: a rich brown sauce made from veal stock and Espagnole sauce, used by itself or as a base for other sauces.
BOUILLON: a clear seasoned broth made by simmering usually light meat, such as beef or chicken.
STRAIN: to separate solid from liquid by passing through a strainer or colander.
SIMMER: to cook or undergo heating slowly at or below the boiling point.
BLANCHING: a cooking process in which a food, usually vegetables or fruit, is scalded in boiling water, removed after a brief or time interval and finally plunged into iced water or placed under cold running water to halt the cooking process.
SKIM: to remove scum, fat r other impurities from the surface of a liquid, such as stock or jam, while it is cooking.
INGREDIENTS: any of the foods or substances that are combined to make a particular dish.
MIS-EN-PLACE: this refers to the setup required before cooking and is often used in professional kitchens to refer to organizing and arranging the ingredients.
PUREE: a food that is that has been ground or crunched into a thick liquid.
CONSOMME: a clear broth made from reduced meat or vegetable stock, served either hot as a soup or chilled as a jelly.
VEAL: the flesh of a calf used for food.
NAGE: a broth flavoured with white wine, vegetables, and herbs, in which seafood is poached.
BISQUE: a smooth, creamy, highly seasoned soup made with/from lobster, crab, shrimp or crayfish.
POACHING: to cook food gently in liquid just below the boiling point.
SQUASH: a vegetable that has seeds and are technically fruits but can be cooked and eaten as vegetable.
CLOVES: a very pungent aromatic flower buds of a tree and are used as a spice or flavour.
COLESLAW: a side dish consisting of finely shredded raw cabbage with a salad dressing or condiment.
TRIMMING: to clean or remove inedible parts
MINCE: the finest level of chopping, frequently done using a food processor, or a sharp chef’s knife.
ROAST: to cook food by heating in an oven or over a fire without covering, resulting in a crisp, possibly even slightly charred appearance.
STEAK: high quality beef taken from the hindquarters of the animal, typically cut into thick slices that are cooked by grilling or frying.
CHEF: the head cook of a restaurant or other establishment
COOK: a person who prepares food.
BANQUET: a large celebratory meal, a feast.
BAKE: to cook in an oven.
PASTRY: a baked food item made from flour and fat pastes such as pie crust.
THAW: to gradually melt, dissolve, or become fluid, to soften from frozen.
EQUIPMENT: the necessary items for a particular purpose.
UTENSILS: a tool, container or other article for cooking.
COLANDER: a bowl-shaped kitchen utensil with holes in it used for draining food.
STRAINER: a device through which a liquid is passed for purification, filtering or separation from solid matter.
SAUTE: to cook food using small amount of fat in an open pan over a relatively high heat, allowing the food to brown and form a crust stopping it from sticking to the pan it cooks.
PROTEIN: an energy source made up of chemical buil ding blocks called amino acid which the body uses to build and repair muscles and bones to make hormones and enzymes.
CARBS: a type of macronutrient found in certain foods and drinks.
KETO: is a diet which involves consuming a very low amount of carbohydrates and replacing them with fat to help the body burn fat for energy.
STARVATION: a condition of severe suffering due to a lack of nutrition.
SUGAR: sucrose in the form of small crystals, obtained from sugar cane and used to sweeten food and drink.
VITAMIN: any of a specific group of organic compounds essential in small quantities for healthy human growth, metabolism, development, and body function; found in minute amounts in plants and animal foods.
FOOD/EATING HABITS: conscious, collective, and repetitive behaviours, which lead people to select, consume, and use certain foods or diets, in response to social and cultural influences.
DAIRY: products produced from milk.
MEAL PLANNING: the act of deciding meals in advance using your schedule, preferences, foods on hand, seasonal produce etc.
BREAKFAST: the first meal of the day, usually eaten in the morning.           
LUNCH: a light meal usually eaten around midday.
DINNER: the main meal of the day usually eaten in the evening.
SNACKS: a small portion of food eaten between meals.
FLAVOR: a food additive used to improve the taste or smell of food.
TASTE: the ability to tell the difference between flavors in your mouth.
SOUR: an acidic, sharp or tangy taste.
AROMA: A smell; especially a pleasant spicy or fragrant one.
SAVOR: To appreciate, enjoy or relish something.
BEVERAGES: A liquid to consume; a drink, such as tea, coffee, liquor, beer, milk, juice, or soft drinks, usually excluding water.
ALCOHOL: Beverages containing ethanol, collectively.
DINNERWARE: dishes, utensils, and glassware used at table; tableware.
GLASSWARE: ornaments and articles made from glass.
TUMBLERS: a drinking glass with straight sides and no handle or stem.
PLACEMATS: a small mat underneath a person's dining plate, used to protect the table from the heat of the plate and food.
TABLE CLOTHS: a cloth spread over a table, especially during meals.
TABLE LINEN: fabric items used at mealtimes, such as tablecloths and napkins, collectively.
MENU: a list of dishes available in a restaurant.
A LA CARTE: referring to food that can be ordered as separate items, rather than part of a set meal.
TABLE D’HOTE: a restaurant meal offered at a fixed price and with few if any choices.
BILL: a printed or written statement of the money owed for goods or services.