Bringing the food, fashion, and decor of the Mid Century to today through a delightful blog.
BASIC KITCHENÂ DEFINITIONS
APPETIZER
A small serving of food or beverage served before or as the first course of a meal
ASPIC
A transparent jelly, usually made of meat stock, which has been boiled down sufficiently to become firm when cold. Also applies to meat, fish, or vegetable stock which has been thickened with gelatin.
BATTER
A mixture of liquid, flour, etc. that can be beaten or stirred.
BISQUE
A rich thick cream soup usually made from fish. Also a rich frozen dessert, usually containing powdered nuts or macaroons.
BONBON
A sweet made of or dripped into fondant.
BOUILLABAISE
A chowder made of several varieties of fish and white wine.
BOUILLON
Clear delicately seasoned soup usually made from lean beef stock.
CAFFEINE
An alkaloidal substance found in the coffee bean, coffee leaf, tea leaf, yerba mate, cocao bean, etc. The content in a cup of coffee is 1.5 grains, in tea less than 1 grain.
CANAPE
An appetizer made of a small piece of bread spread with a highly seasoned food.
CARAMEL
Burnt sugar sirup used for coloring and flavoring. Also a chewy candy.
CAVIAR
Salted roe (fish eggs) originally from sturgeon.
CAPON
A castrated male chicken which grows large and has tender meat.
CHARLOTTE OR CHARLOTTE RUSSE
Usually a gelatin dessert with flavored whipped cream molded in a form lined cake with ladyfingers.
CHICORY
The root of a plant that is cut in slices, dried and roasted as coffee. Leaves of the plant are used for salad and sometimes called curly endive.
CIDER
The juice pressed from apples used as a beverage or to make vinegar.
COBBLER
A deep dish fruit pie with a rich biscuit dough used instead of pastry.
COCKTAIL
An alcoholic beverage usually served before dinner.
COMPOTE
Sweetened stewed fruit, cooked to keep the fruit as whole as possible.
CONDIMENTS
Food seasonings such as salt, vinegar, herbs and spices.
CONSOMME
A highly seasoned clear soup made from one or a combination of meats.
CRACKLINGS
Crisp particles left after fat has been fried out.
CREAM SAUCE
A white sauce made with cream and flour.
CROQUETTES
A mixture of chopped or ground cooked food held together by eggs or a thick sauce, dipped into egg and crumbs and then fried.
CROUTONS
Cubes of toasted or fried bread served with soup or salads.
CUSTARD
A cooked or baked mixture mainly of eggs and milk. It may be sweetened to use as a dessert or flavored with cheese, fish, etc. as an entree.
CUTLET
A small piece of meat cut from the leg or rib of veal or pork, or a croquette mixture made into the shape of a cutlet.
DEEP DISH PIE
A fruit pie with top crust only, baked in a deep dish.
DOUGH
A mixture of liquid, flour, etc. that is stiff enough to be handled or kneaded.
DRIPPINGS
Fate and liquid resulting from cooking meat.
ENTREE
The main dish of an informal meal or a subordinate dish served between main courses.
FONDANT
A sugar and water mixture cooked to the soft ball stage, cooled and kneaded.
FONDUE
A baked food similar to a soufflé's but including bread or cracker crumbs
FRAPPE
Sweetened fruit juice frozen until of busy consistency.
FRITTERS
Fruit, meat, vegetables or fish covered with batter or chopped and mixed with batter. Usually deep fat fried.
FROSTING
A cooked or uncooked sugar mixture used to cover and decorate cakes, cookies and other foods.
GELATIN
A purified protein found in connective tissues and bones of animals.
GIBLETS
The heart, liver and gizzard of poultry.
GOULASH
A thick meat stew originating in Hungary.
HOLLANDAISE
A rich sauce made of eggs and butter, served hot with vegetables and fish.
HORS D'OEUVRES
Salty, tart or crisp foods served as appetizers, such as canapés, fish, pickles, olives celery, sausages, etc.
ICE
A frozen mixture of fruit juice, sugar and water.
INFUSHION
Liquid extracted from coffee, tea or herbs.
JULIENNE
Food cut into match like strips.
MACEDOINE
A mixture of vegetables or fruits.
MARINADE
An oil and acid mixture as French dressing in which food is allowed to stand to give flavor to meats and salads.
MARZIPAN
A paste of sweet almonds and sugar.
MERINGUE
A mixture of stiffly beaten egg whites, flavoring and sugar. Used on pies, etc.
MINESTRONE
A thick Italian vegetable soup.
MOCHA
A flavoring made with coffee infusion or with coffee infusion and chocolate.
MOUSSE
A mixture of whipped cream, sugar, and flavoring frozen without stirring. Or flavored thin cream and gelatin combined with meat, fruits, or vegetables.
MUFFIN
A drop batter baked in individual pans and served as a quick bread.
PARFAIT
A frozen dessert made of a foundation of beaten egg whites or yolks cooked with hot sirup, sometimes with whipped cream added. Also applied to ice cream and sirup served in parfait glasses.
PUREE
A smooth thick liquid made by pressing cooked fruit or vegetables through a sieve.
RAGOUT
A thick highly seasoned stew.
RELISH
A highly seasoned food used as an accompaniment.
ROE
Eggs of fish.
SHERBET
Frozen mixture of fruit juice, sugar, egg whites and milk or water.
SKEWER
A long strong pin of wood or metal used to hold food in shape while cooking.