a la - (French) Translates to 'in the style of' and refers to the influence or manner in which a dish is prepared, a particular garnish or sauce, or the origin of the dish, for example `a la bourguignonne. The definition of such phases is to be found under the main word used, such as under bourguignonne in the above example. Alla is the Italian version. |
a la carte - (French) Restaurant term which means that each item on the menu is priced individually, and not a set meal at a fixed price. |
abaisser - (French) To roll out pastry with a rolling pin. |
abalone - (Haliotis spp) A marine mollusc with a single ear-shaped shell lined with mother-of-pearl. Found along the coasts of the northern Pacific Ocean, Australia and South Africa. Available dried, canned and fresh. The best abalone are live and the greenlip abalone (H. laevigata) is often considered to have the best flavour. The white flesh should be shiny and crisp and briefly sautéed. Dried abalone requires extensive soaking and cooking. Abalone is a delicacy of Japanese cuisine and is often eaten raw in sashimi; also seasoned with sake and steamed, barbecued or braised. |
abalone mushrooms - See oyster mushrooms. |
abats - (French) Offal. |
abattoir - Slaughter house where animals are killed for their edible and by-products. |
abbacchio - (Italian) Suckling lamb that has been milk-fed. Abbacchio al forno is a speciality of Rome where it is cooked in several different ways such as roasted whole in an oven or outdoors on a spit and served with an anchovy sauce containing olive oil, vinegar and garlic. Essential herb used is rosemary. |
abbocatto - (Italian) Generic term for sweet wine. |
Aberdeen Angus - (Scottish) Also known as Angus. Breed of black polled cattle originating in north-eastern Scotland; considered a leading breed of beef. |
aboukir almonds - Glazed petit fours. The almonds are embedded in green or pink almond paste and dipped in caramelised sugar. |
absinthe - Green bitter alcoholic liqueur having the flavour of aniseed and composed of aromatic plants and high proof spirit. Absinthe contains dangerous oils obtained from the plant, wormwood (Artemisia absinthium) which have a serious effect on the nervous system. Its manufacture and sale are prohibited in most countries. In France Pernod and other pastis are used in its place. |
aburage - (Japanese) Thin sheets of deep-fried tofu sold frozen. An essential ingredient in making inari-sushi - small pouches of tofu stuffed with sushi rice. See also sushi. |
acacia blossoms - (Acacia spp) Fluffy yellow flowers used to flavour fritters and liqueur (ratafia). |
acacia gum - Gum arabic or gum exudation of certain species of Acacia used as a stabiliser in pickles, bottled sauces and confectionery. |
acacia seed - (Australian) (Acacia spp) Traditional food of Aborigines. Ripe seeds are typically high in protein, fat and carbohydrate. Roasted and milled, acacia seeds produce a nutritious flour used in modern Australian cuisine. Flour is incorporated into damper, breads, cakes, pastries, desserts and beverages. |
accolade (en) - (French) The presentation on a serving plate of two similar types of food arranged back-to-back. Usually poultry and game-birds. |
accompaniment - Food or sauce served separately with a dish. |
acerola - See Barbados cherry. |
acetic - Like vinegar or sour. |
acetic acid - Colourless, pungent liquid used industrially and in diluted solutions; the chief component of vinegar. |
aceto - (Italian) Vinegar. Aceto balsamico is balsamic vinegar. |
aceto-dolce - (Italian) Condiment made of fruit and vegetables pickled in vinegar and preserved in honey and mustard; served with antipasto. |
acetomel - Sweet-and-sour syrup made of honey and vinegar used for preserving fruits which then become aceto-dolce. Derived from the Latin acetum, vinegar and mel meaning honey. |
achar - (Indian) Strongly spiced, salted relish, made from fruits such as mango or lime, which may be spicy hot, pungent or sweet depending on the seasoning added. |
achiote - See annatto. |
acid drop - Hard boiled sweet made from boiled sugar and cream of tartar. |
acidophilus - (Lactobacillus acidophilus) Friendly bacteria naturally occurring in milk, but killed by pasteurisation. It is added to yoghurt to help restore intestinal bacteria balance. |
acidulate - To add vinegar, lemon or lime juice to a dish to make it slightly acid. Also added to water in which some freshly peeled raw foods such as apples, artichokes, pears and potatoes are soaked to prevent discoloration. |
acini di pepe - (Italian) Small round pasta, the size and shape of peppercorns; used in soups. |
ackee - See akee. |
acorda - (Portuguese) Garlic soup with softened bread, poached eggs and chopped coriander leaves. |
acorn squash - (Cucurbita maxima) Also called Des Moines squash. Small acorn shaped winter squash with dark green or yellow skin and yellow flesh. |
acra/akra - (Caribbean) Salt fish cakes made by mixing salted fish and other ingredients such as pureed vegetables, dipped in batter and fried in olive oil. Traditionally served with fried yeast biscuits (floats) |
additives - Substances added to foods for preserving, colouring, flavouring, emulsifying, stabilising, enriching or replacing vitamins. All additives must be approved by law and their use is strictly controlled. |
ade - A beverage consisting of sweetened water and citrus juice, such as lemonade. |
adobo - (Filipino) National dish of chicken or pork (or a combination of both) that is marinated in garlic, vinegar and black pepper before cooking. |
adobo sauce - (Mexican) Thick chilli sauce made with vinegar and highly seasoned with herbs and spices. It is used as a marinating paste or served as a condiment. |
advocaat - (Dutch) Golden-coloured liqueur made with beaten egg yolks, sugar and spirit, served both before and after meals. An ingredient of the cocktail snowball. |
adzuki bean - (Vigna angularis) Also known as azuki bean. Small dried red beans with a sweet flavour. Popular in Japanese and Chinese cooking. Used in desserts, cakes and confectionery in Japan in the form of a sweet paste called 'an'. They need only a short soak, before cooking. Also used as a sprouting vegetable. |
aemono - (Japanese) A raw or lightly cooked salad served at room temperature. Ingredients are dressed with a thickish sauce that may have toasted or ground sesame seeds, tofu or miso as its main ingredient. A well known aemono dish is spinach dressed with ground sesame seeds mixed with soy sauce, sugar and dashi. |
aerate - (1) To incorporate air into food to make it lighter. (2) Kitchen technique of changing the water of soaked food daily to prolong freshness of certain produce such as seaweed, sweetbreads and other offal. |
aerated water - (1) Distilled water with purified air added. (2) Carbonated mineral water. |
Affine - See Kervella cheese. |
affogata - (Italian) Gelato or ice cream topped with a shot of espresso coffee and sometimes liqueur. |
africaine (a l') - (French) North African style. A dish containing potatoes, eggplant, cucumbers or zucchini seasoned with herbs and spices and flavoured with tomato. |
African horned cucumber - (Cucumis metuliferus) Cultivated and promoted under the name of kiwano in New Zealand. An oblong cucumber with golden orange skin and thick spines; the flesh is bright green. Used in salads. |
agar-agar - Also known as Japanese gelatine, seaweed gelatine and grass jelly. Flavourless vegetarian gelling agent derived from red seaweed (Gelidium spp.) It is sold in the form of transparent bars, strands, flakes or powder. It will set at room temperature and will stay firm in very hot weather making agar-agar the preferred gelatine in tropical climates. Used by vegetarians and popular in Japan where it is known as kanten. Commercially it is used as a stabiliser in canned foods and as a thickening agent in ice-creams, desserts and confectionery. |
agave - Succulent plants of the genus Agave found in the southern states of North America, Mexico and Central America. The pulp of certain species is fermented to make alcoholic beverages such as pulque and distilled for mescal and tequila. |
agedashi - (Japanese) Deep fried tofu served with mirin and soy sauce dipping sauce seasoned with bonito flakes, grated ginger and daikon. |
agemono - (Japanese) Any deep fried food, the best known of which is tempura. See also tempura. |
aglio e olio - (Italian) Translates to garlic and olive oil. |
agneau - (French) Lamb. |
agneau de lait - (French) Milk-fed baby lamb. |
agnolotti - (Italian). Crescent-shaped pasta similar to ravioli with a variety of fillings. |
agraz - (North African) Sorbet made from ground almonds, verjuice and sugar. |
agrodolce sauce - (Italian) Sweet and sour sauce made with vinegar, sugar and pan juices and various flavourings which might include ground pepper, almonds, candied peel, sultanas, capers or bitter chocolate. Served with duck, pork and game. |
aguardiente - (Spanish) A colourless, high alcohol spirit made from the residue of pips and skins left from the last wine pressing. In some Spanish-speaking Latin American countries it is made from distilled sugar-cane molasses. |
aigo boulido - (French) Garlic soup; speciality of Provence. |
aigre-doux - (French) Sweet and sour. |
aiguille a brider - (French) Trussing needle. |
aiguille a piquer - (French) Larding needle. |
aiguillette - (French) Long narrow slice of under-fillet, cut from the breast of poultry. It is also a thin strip of any meat or fish. |
aile - (French) The wing (including the breast) of poultry or game birds. |
aïoli - (French) Garlic mayonnaise, a speciality of Provence. It is served with cold poached fish, hard boiled eggs, snails, vegetables or cold meats. |
Aji-no-moto - (Japanese) Brand name for chemical seasoning monosodium glutamate. |
ajishio - (Japanese) Seasoning mix of salt and monosodium glutamate; served with tempura prawns. |
ajowan - (Indian) (Trachyspermum ammi) Light brown seeds with thyme-like flavour used as a spice in Indian cooking, mainly in chutneys, curries and lentil dishes. |
akajiso - (Japanese) Red perilla. See shiso. |
akamiso - (Japanese) Red soybean paste high in protein and salt. See also miso. |
akebia - (Japanese) A sausage shaped purple fruit that ripens in autumn. It has a white pulpy flesh with a fairly insipid flavour; eaten raw or pureed into a cream or drink. |
akee - (Caribbean) (Blighia sapidia) Named after William Bligh of the Bounty fame. A 3-angled bright red fruit with a soft creamy white edible flesh when ripe. The large black seeds and unripe flesh are poisonous. It is an important part of the Jamaican diet and is traditionally cooked with salt fish, usually cod. |
akra - See acra. |
akudjura - (Australian) (Solanum centrale) A finely ground form of the native bush tomato; used in soups, sauces and casseroles. |
al dente - (Italian) Literally 'to the teeth' referring to the correct degree of cooking pasta so that it is tender, but still firm to the bite. Now also commonly referred to vegetables which are served while still slightly crunchy. |
al fresco - (Italian) Eating outside, as in a garden, courtyard, plaza, piazza or street. |
albacore - (Thunnus alalunga) Deep-sea fish of the tuna family with white to pale pink, mildly flavoured flesh, often referred to as 'chicken of the sea'. Sold in steaks or sliced off the bone. Used raw in sushi and sashimi; also briefly pan-fried or grilled. |
Albert sauce - (English) Sauce made with white stock, grated horseradish, bread crumbs, cream and egg yolks; traditionally served with joints of braised beef. Named after Prince Albert, husband and consort of Queen Victoria. |
albondigas - (Spanish) Small spicy meatballs, usually served as a tapas or appetiser. Also popular in Mexico where they are usually served in a tomato sauce. |
albufera sauce - (French) A béchamel sauce flavoured with red capsicums. |
albumen - powder Powder used as a substitute for egg-whites to make meringues or royal icing. |
albumen/albumin - Soluble protein found in egg whites, milk, animal blood and plants. |
alcarraza - (Spanish) Water cooler made of porous earthenware. |
alcazar - (French) Cake made with a pastry base topped with apricot jam, almond meringue and decorated with almond paste. |
alcohol - Colourless, intoxicating liquid obtained from the fermentation or distillation of various fruits, grains, roots and stems. |
alcool blanc - (French) Translates to 'white alcohol'. A white fruit brandy distilled from fruit other than grapes and aged in crockery, rather than casks. |
ale - Alcoholic beverage brewed from malt and hops. It is fuller-bodied and more bitter than larger. |
alecost - See costmary. |
alewife - (Pomolobus spp) Important North American fish of the herring family. |
alexander - (Smyrnium olusatrum) Also called alisander and alexander parsley. Aromatic biennial herb resembling both lovage and angelica. Young leaves used as a salad ingredient; also used as flavouring in soups and stews. Leaves, stems, flower buds and upper parts of the root often appear in medieval recipes. |
alfabeto - (Italian) Tiny letters of the alphabet pasta; used in soup. |
alfalfa sprouts - (Medicago sativa) Perennial clover-like plant of the pea family native to Europe and widely grown for cattle feed. Popular as a nutritious sprouting vegetable. The seed has a high germination rate and the very fine sprouts are ready to eat when between 2.5-5 cm (1-2 inches) long. Used as a garnish, in salads and on sandwiches. |
Alfredo sauce - (Italian) A rich creamy pasta sauce originating in Rome and named after restaurateur Alfredo di Lello. It contains butter, double cream, grated Parmesan cheese and freshly ground black pepper; traditionally served with fettuccine. |
algae - See seaweed. |
algerienne - (a l') (French) Algerian style Dishes garnished with sweet potato, tomatoes and garlic. |
alginic acid - Gelatinous substance, extracted from seaweed and used in processed food such as jellies, puddings, soups and meat pastes to improve their texture or consistency. |
aligot - aligot (French) Potato purée, stirred vigorously with the fresh curds of Cantal cheese and crushed garlic. Speciality of the Auvergne. |
alisander - See alexander. |
all-purpose flour - (American) Plain flour. |
allemande - (a l') (French) German style. 1. Dishes served with allemande sauce. |
allemande sauce - (French) Volouté sauce enriched with cream and egg yolks; served with offal, poached chicken, veal and vegetables. |
alligator pear - See avocado. |
allspice - (Pimenta dioica) Also known as pimento or Jamaica pepper. Small sun-dried berries obtained from a tropical tree cultivated mainly in Jamaica. They have a combined aroma of cinnamon, cloves and nutmeg. Whole berries are used in preserves, pickles and chutney. Ground allspice is used in baked goods, desserts and savoury dishes. |
allumettes - allumettes (French) Translates to match. 1. Puff pastry strips topped with a savoury or sweet spread and baked in the oven. 2. Fried matchstick potatoes. |
almejas - (Spanish) Clams. The classic almejas a la marinera is made with clams, white wine, garlic, onions and tomatoes, seasoned with a little chilli and garnished with chopped parsley. |
almond - (Prunus amygdalus) These creamy white oval nuts are the most popular nuts used in cooking. Almonds are an excellent source of vitamin E, dietary fibre and riboflavin (vitamin B2); also high in monounsaturated fat, the good fat with cholesterol-reducing properties. Two varieties are used; the sweet almond (var. dulcis), eaten as a snack or used in cooking and baking, and the bitter almond (var. amara) which contains prussic acid and is never eaten raw; used to make a strong flavouring extract for liqueurs and bitter sweet confections. Sweet almonds are sold in their shells or skins, smoked, salted or blanched whole, halved, slivered, flaked or ground and used extensively in both sweet and savoury dishes. See also almond meal, almond paste, almond essence and almond oil. |
almond cream - almond cream Cold dessert made from ground almonds, butter, sugar and eggs. |
almond essence - Highly concentrated flavouring extracted from the bitter almond and then distilled; used to flavour liqueurs and very small quantities in confectionery and biscuits, including the classic Italian amaretti. |
almond meal - Ground almonds made from dried sweet almonds; used as an alternative to flour to thicken savoury sauces, to coat meat or fish for frying. Also used in many types of cakes, pastries, desserts and confectionery, including marzipan. |
almond milk - Thick liquid made by boiling nuts in a small amount of water and puréeing in a blender; used as a base for desserts. Also a medieval soup made from ground almonds, onions, wine and spices. |
almond oil - Monounsaturated, mild nutty oil obtained by pressing sweet almonds; used as a cooking oil, in salad dressing or drizzled over certain vegetables such as asparagus. |
almond paste - Mixture of sugar and ground almonds bound together with a little glucose syrup or egg yolk. Used to cover cakes and as a filling for pastries and in confectionery. See also marzipan. |
almond, sugared - Almonds coated with hard sugar. Mostly manufactured commercially. It is a very old tradition to distribute sugar-coated almonds to celebrate a birth or wedding, still practised in Europe and the Middle East. |
Alsace - Important gastronomic and wine producing region of north-eastern France on the German border. The cuisine combines the robust flavours of Germany, the culinary traditions of France and the Jewish spice influence. Noted food products and dishes include fresh and cured pork, various sausages pate de fois gras, gefilte fish, bacon and onion tart, frog soup, sauerkraut, red cabbage with chestnuts, and many baked specialities such as Kugelhopf, savarin and gingerbread. |
alsacienne (a l') - (French) Alsace style. Dishes garnished with sauerkraut, sausage, ham or foie gras. |
aluminite - Heat-resistant porcelain used for cooking utensils. |
aluminium - Lightweight silvery-white metal used for cooking utensils and for canning. An excellent heat conductor and because of its light weight, is popular for large cooking saucepans. The heavier the gauge the more evenly it cooks. Pure aluminium blackens in contact with alkaline food such as potatoes and spinach, but lightens again when exposed to acids such as citrus fruit and vinegar. The discoloration is harmless. |
aluminium foil - Lightweight, silvery-white thin sheets of aluminium used to wrap foods for covering, packing, freezing and cooking food. Withstands high temperatures very well in conventional ovens, but cannot be used for microwave cookery. Available in different gauges and sold in a roll. |
amandine - (French) 1. Several types of pastry made with almonds. 2. Food served with almonds. |
amaranth - (Amaranthus spp) Wild or cultivated spinach-like annual vegetable with green leaves tinged with purple or red. Leaves and stems rich in iron and vitamin C. Used much like spinach in Oriental dishes, stir-fries and soups. A canned pickle version is sold in Asian shops. In Central and South America the seeds of A. caudatus were an important cereal crop among the Aztecs. |
amaretti - (Italian) Almond biscuits or macaroons made from almonds, egg whites and bitter almond essence. |
Amaretto - (Italian) Liqueur made from bitter almonds, apricot kernels and aromatic extracts. Used to flavour fruit salads, trifle and whipped cream. The best known is Disaronno Amaretto. |
amaro - (Italian) Bitter. A generic term for various bitter alcoholic drinks reputed to have excellent digestive properties. |
Amarone - (Italian) Quality, dry red wine from Verona, Veneto. |
amatista chilli - Small, purple, sweet chilli usually pickled and used as a garnish in salads. |
amazake - (Japanese) A hot drink made by steeping rice with water and rice inoculated with mould. It is sweetened with ginger and drunk to treat colds. |
ambarella - (Spondias dulcis) Also called Otaheite apple or hog plum. Gold plum-like fruit, native to Tahiti and now widespread in tropical Asia. Related to the mango, the yellow flesh is eaten raw and used in curries or preserves. |
ambigu - (French) A buffet meal where the meat, desserts and fruit are served at the same time. |
ambrosia - 1. Mythical food of the gods of Mount Olympus giving them immortality. 2. The name given to American dessert of chilled orange segments sprinkled with sugar and grated fresh coconut. |
Ambrosia - (Swedish) Semi-firm cow's milk cheese with cream-coloured, open-textured interior with tiny irregular holes. Served mainly as a snack or sandwich cheese. Massed produced in large dairies and widely available throughout the world. |
amchur - (Mannigifera indica) Seasoning made from dried unripe mango ground to a powder. Used as an tart flavouring in many Indian dishes, also to tenderise meat, poultry and fish. |
Amer Picon - (French) Bitter liqueur drunk as an aperitif and often used in cocktails. |
americaine (a l') - (French) American style. Sauce of white wine, tomatoes, garlic, butter and cognac traditionally served with lobster. |
americano - Cocktail of Italian vermouth, Campari, slice of lemon and splash of soda. |
amino acids - Organic molecules containing at least one amino group (-NH2) and one acid group (COOH). Some 20 different naturally occurring amino acids make up proteins most of which are manufactured in the human body. Eight must be provided by our diets and these are known as essential amino acids. |
amontillado - (Spanish) Pale dry sherry. |
amoroso - (Spanish) Medium dry dessert sherry. |
amourette - (French) Spinal marrow of beef, mutton or veal. Usually cut in strips and crumbed. |
amphora - (Greek) An early Greek two-handled pottery jar used to store and transport olives, oil and wine. |
Amstel - (Dutch) Beer brewed in Amsterdam. |
anadromous fish - Fish that migrate from their saltwater habitat to spawn in fresh water. |
anago - (Japanese) Conger eel. Long sea eel that is filleted and flattened butterfly-style. It is grilled while being basted with a thick mirin and sugar sauce; or braised in a strong-flavoured dark sauce cut into rectangles and used as a topping for sushi rice. |
Anaheim chilli - (Capsicum annuum) Also known as chilli California. Mild to medium hot elongated hot chilli once grown in Anaheim, California. Used in sauces, soups and stews, also stuffed and pickled. The dried red variety are used in ristras (long strings of chillies) |
ancho chilli - (Capsicum annuum) Mildly sweet, mahogany coloured, heart-shaped chilli. The most widely used of the dried red chillies in Mexican cooking. It can be stuffed, sliced and added to sauces such as moles. When fresh and green, known as poblano chilli. |
anchoïade/anchoyade - (French) 1. Sauce that is a blend of anchovies, olive oil and garlic, usually served as a dip with raw vegetables, or spread on toast or bread; speciality of Provence. |
anchovy - (Engraulis australis) Tiny silvery saltwater fish occurring in large schools in shallow coastal habitats. They are usually filleted and sold canned in olive oil or salt-cured and available flat or rolled. They are strongly flavoured and small quantities are used for savouries, pizza, sauces, salads, garnishing and flavouring. Also made into anchoiade, tapenade, anchovy paste. |
anchovy butter - Anchovies pounded to a paste then mixed with softened unsalted butter and dash of lemon. Used as a spread for canapés and hors d'oeuvres; also served with meat or fish. |
anchovy paste - Commercially prepared mixture of anchovies, vinegar, spices and water; mainly used as a spread for bread and toast.
|
ancienne (a l') - (French) In the old style. Often refers to braised dishes in which the garnishes include sliced onions and button mushrooms. |
ancient eggs - See eggs, preserved. |
andalouse sauce - (French) Mayonnaise mixed with tomato puree and fine julienned red capsicums; served with vegetable salads or cold seafood. |
andouille - (French) Large smoked sausage made from the tripe and the small intestines of the pig and various other parts of the animal, highly seasoned with pepper and spices, often encased in black skin. Usually served cold, cut in thin slices as a hors d'oeuvres. Also used in Cajun specialities such as gumbo and jambalaya. |
andouillette - (French) Smaller version of andouille sausage, usually grilled or fried and traditionally served with mustard. |
anelli - (Italian) Small pasta rings used in soups or salads. Anellini are smaller. |
angel's hair - 1. Type of jam made from the fibrous part of a large mature pumpkin or squash. 2. Ultra fine, long strands of pasta. |
angelica - (Angelica archangelica) Candied hollow stem from a robust biennial herb native to Eurasia. Used in pastries, confectionery and ice cream for flavour and decoration. The crushed stems and seeds are used in the manufacture of gin, vermouth and Chartreuse. |
angels on horseback - (English) Oysters wrapped in thin slices of bacon and grilled. Served as an appetiser or on pieces of hot toast as an after dinner savoury. |
anglaise (a l') - (French) English style. 1. Food cooked simply in water or white stock. 2. Deep-fried food coated with milk and flour. |
angled loofah - (Luffa acutangula) Also called silk squash and Chinese Okra. Long thin green vegetable with longitudinal ridges. It is native to India and is cultivated and eaten throughout much of Asia for its crisp texture and refreshing, slightly sweet taste. The ridges are trimmed and the vegetable sliced in cross-section; usually stir-fried or used in soups. |
angler fish - See monkfish. |
Angola pea - See pigeon pea. |
Angostura bitters - Trade name of a reddish-brown bitter extract made in Trinidad; used mainly for flavouring cocktails and aperitifs. A few dashes of Angostura bitters in gin makes a pink gin. |
Angus - See Aberdeen Angus. |
animal crackers - (American) Animal-shaped arrowroot biscuits. |
animelles - (French) Term for sheep's, calf's or bull's testicles; usually soaked, split, flattened and fried. In Spain fried bull's testicles (criadillas) are served as an appetiser. |
anis - (French) Generic term for pastis. |
anisbrod - (German) Bread flavoured with aniseed. |
anise - (Pimpinella anisum) Annual herb native to Middle Eastern countries and cultivated chiefly for its strong licorice-flavoured seeds called aniseed. Seeds used for flavouring bakery goods, confectionery and cheeses. Essential oil obtained from the seed is the main flavouring for aniseed-based aperitifs of Mediterranean regions such as Pernod, ouzo and arak. Medicinally the seeds are used to aid digestion. |
anise pepper - See Szechwan pepper. |
anise, star - (Illicium verum) Small dry, brown seed-cluster, shaped like an eight-pointed star, obtained from small evergreen tree of the Magnolia family native to China, Japan and Vietnam. Strong aniseed-like flavour. Widely used in Asian cuisine either whole or ground as a spice. Most commercial oil of anise is distilled from this spice; used chiefly for flavouring liqueurs, aperitifs and confectionery. |
aniseed - See anise. |
aniseed myrtle - (Australian) (Backhousia anisata) Shiny green leaves with a pleasant aniseed-like flavour; used to flavour sauces accompanying white meats, desserts, bread and vinegar. Available fresh, dried whole or dried and ground. |
anisette - (French) Aniseed flavoured liqueur. |
Anjou pear - Large yellowish-green winter pear, with red blush. It is one of the best eating pears; also suitable for cooking. See also pear. |
Anna potatoes - See pommes Anna. |
annatto - (Bixa orellana) Also called achiote. An orange or red natural food colouring agent, obtained from the red waxy coating surrounding the seed of the annatto tree native to Central America. When ground the seeds are used to give flavour and colour in Mexican, Caribbean and some Asian dishes. Commercial annatto powder or paste is used to colour margarine, the rind of various cheeses and smoked fish. A cooking oil flavoured with annatto seeds is used in many Caribbean dishes. |
antelope - Grazing animals belonging to the cattle family, found mainly in Africa and Asia. Prepared in the same way as venison. |
antioxidants - Compounds that protect the body from damage caused by free radicals. Free radicals are unstable molecules which cause oxidation and attack cells which can ultimately result in ageing, degeneration of sight, cancer and heart disease. Major antioxidants include vitamins C and E, betacarotene, selenium and zinc, found in fresh fruit and vegetables (particularly the cabbage family), green tea, wine and monounsaturated fats like olive oil. |
antipasto - (Italian) Translates to before the meal. A hot or cold appetiser served at the beginning of an Italian meal. Typical antipasti (plural) include olives, bruschetta, marinated or pickled vegetables, prosciutto and other cured meats, salads, fish and many other savoury ingredients. |
antojitos - (Mexican) Translates to little whims, and refers to small portions of food served as appetisers. |
anu - (Peruvian) (Tropaeolum tuberosum) Important root vegetable grown in the High Andes and eaten after boiling. |
Anzac biscuit - (Australian) A crunchy round biscuit made with rolled oats, flour, sugar, butter, coconut and golden syrup. |
ao noriko - (Japanese) (Enteromorpha spp) Dried powdered form of nori seaweed used as a seasoning agent and sold in bottles. |
aojiso - (Japanese) Green perilla. See shiso. |
aonori - (Japanese) (Enteromorpha spp) Dried flaked version of nori seaweed used primarily as a condiment over dishes such as soups, rice or noodles. |
apéritif - (French) Alcoholic drink served before meals to stimulate the appetite and cleanse the palate. Called aperitivo in Italian. |
appareil - (French) Culinary term for blending together various ingredients necessary for a particular dish. |
Appenzeller - (Swiss) Name-controlled, firm, cow's milk cheese with ivory-coloured interior with some small round holes and pebbly, golden-brown rind. It is steeped in cider or white wine and spices during maturation, giving a pronounced fruity flavour; used as a table cheese and to replace Gruyere in cooking. |
appetiser - Food served before meals to stimulate the appetite, such as hors d'oeuvre, canapés or nibbles such as salty nuts; also a first course of a meal. |
apple - (Malus spp) With some 25 species and thousands of known varieties, the apple is the most widely cultivated tree fruit. Fruits vary in size and shape, flavour and crispness according to species and variety ranging from small wild crab apples to universally cultivated dessert and cooking apples. Dessert apples such as Fuji, Red Delicious and Jonathan have crisp sweet flesh and are eaten raw, in fruit and vegetable salads; apples with a tart acid taste like the Granny Smith and Golden Delicious are usually cooked and used in sauces, pastries, desserts, puddings, pies and tarts, etc. Some apples are suitable for cider-making and for distilling (Calvados), others for drying. Apples provide vitamins A and C, and are an excellent source of dietary fibre. See also crab apple, Golden Delicious, Fuji, Gala, Granny Smith, Jonathan, Pink Lady, and Red Delicious. |
apple bonne femme - (French) Cored apples stuffed with mixture of butter and caster sugar and baked in a little water in the oven. |
apple brandy - See Calvados and applejack. |
apple brown betty - (American) Baked pudding consisting of sliced apples, buttered breadcrumbs, brown sugar and spices. Other fruits can be used including peach and apricot. |
apple corer - Small tubular kitchen utensil used for removing apple cores. |
apple mint - (Mentha suaveolens) Popular culinary herb with the combined aroma of spearmint and apples; used in drinks, sauces, jellies, fruit and meat dishes. |
apple pandowdy - See pandowdy. |
apple strudel - See strudel. |
applejack - (American) An apple brandy with a high alcohol content and a minimum maturation period of two years in wooden casks. |
apricot - (Prunus armeniaca) Aromatic stone fruit with velvety golden yellow skin and rich yellow or orange flesh. Native to china, the apricot is cultivated throughout the temperate regions of the world. It is eaten fresh, stewed or poached or cooked in a variety of sweet dishes and pastries; also preserved in syrup or brandy, or made into jam, jellies, wines and liqueurs. Dried apricots are a rich source of vitamin A and iron and make an excellent snack. They can be reconstituted by soaking in hot water for 30 minutes and used in baked goods, compotes, stuffing, preserves and ice creams. Apricot kernels contain prussic acid and should not be eaten raw. |
apron - Small European river fish belonging to the perch family; served fried. |
aqua - (Italian) Water. Aqua minerale is mineral water. |
aquaculture - Fish farming. The rearing of fish, shellfish and some sea vegetables under controlled conditions to supplement the natural supply. Oysters, clams, scallops and mussels are farmed successfully throughout most of the world, as are carp and trout. In recent decades many different species have been raised successfully in Australia, including yabbies, prawns, marron, abalone, trout, Atlantic salmon, tuna and barramundi. Salmon is also raised in the United States, Canada, Scotland and Norway. The sturgeon of caviar fame is raised in Russia. |
aquavit - (Scandinavian) Derived from the Latin aqua vitae (water of life). A potent colourless spirit distilled from grain or potatoes, usually flavoured with caraway seeds, cumin or aniseed. Served icy cold as a short drink. Also known as schnapps. |
aragosta - (Italian) Spiny lobster. |
arak/arrack - Potent and coarse alcoholic spirit that may be distilled from grapes, palm sap, rice, dates or cane. In the Middle East arak is distilled from dates and flavoured with aniseed. |
arame - (Japanese) (Eisenia bicyclis) A dried seaweed with large firm fronds that turn dark brown when cooked. It is rinsed thoroughly with plenty of cold water to remove any grit. It will expand considerably in cooking and is usually simmered in soups. |
arbol chilli - Tiny hot green chillies used fresh in Mexico, Japan, Thailand and India. |
arborio rice - (Italian) Variety of short-grained rice which absorbs the cooking liquid well, while still retaining its shape and creamy texture; used to make risotto. Superfino Arborio rice has a larger grain and is considered the best for risotto. |
arbutus berry - (Arbutus unedo) Also known as strawberry tree. Red berry-like fruit obtained from a small bushy tree cultivated in the south of France for its rather tart berries used to make wine, spirits and the liqueur Creme d'Arbouse. |
archiduc - (French) Name given to dishes with a Hungarian influence served with a rich cream sauce flavoured with onions cooked in butter and paprika. |
ardennaise (a l') - (French) Generally a dish of game birds or meat flavoured with juniper berries. |
Argenteuil - (French) 1. District in France famous for the cultivation of asparagus. 2. Name given to dishes garnished with asparagus or served with a sauce of pureed asparagus. |
arista - (Italian) Roast loin of pork. |
arlésienne, (a l') - (French) In the style of Arles, a town in Provence. Dishes are garnished with tomatoes, fried onion rings and eggplant. |
Armagnac - (French) Name-controlled, high-quality brandy aged in special black oak; produced in the Armagnac area in Gascony, south-western France. |
aromates - (French) Any aromatic herb, spice or vegetable used to enhance the flavour and aroma of food and drinks. |
arrabbiata sauce - (Italian) A hot pasta sauce made with tomatoes, tomato puree, garlic, fresh red chillies, white wine, chopped parsley. Traditionally served with penne and sprinkled with grated Pecorino. |
arrosto - (Italian) Roast of meat. |
arrowhead - (Sagittaria sagittifolia) Starchy edible corm obtained from a swamp plant with leaves shaped like arrowheads. Cultivated extensively in China and Japan. The vegetable is peeled, sliced and always cooked. It is traditionally eaten on Chinese New Year's Eve with pork and hoi sin sauce. |
arrowroot - (Maranta arundinacea) An easily digestible and nutritious starch obtained from tubers of several tropical plants, sold as a very fine powder. Used as a clear and neutral thickener in soups and sauces, and in making light-textured puddings, desserts and biscuits. |
arroz - (Spanish) Rice. Arroz con huevos is rice with eggs; arroz con pollo is chicken with rice and arroz azafran, saffron rice. |
artichoke, globe - (Cynara scolymus) Large thistle-like perennial plant grown for its edible, immature flower heads. Native to Europe it has been grown in its present form since 15th century. Edible parts include the tightly clinging flower leaves and the fleshy base or heart. When preparing artichokes brush with lemon juice or drop into acidulated water to prevent browning. They are usually steamed and eaten with a dipping sauce, stuffed or served cold as a salad. |
artichoke, Jerusalem - (Helianthus tuberosus) Fleshy, irregularly shaped, tuberous rhizome related to the sunflower. Cultivated by the American Indians and introduced to Europe in 16th century. During preparation Jerusalem artichokes are dropped into acidulated water to prevent discoloration. They are a good source of iron and are sautéed, roasted, baked, pureed and used in soup. |
arugula - See rocket. |
asafoetida - (Ferula spp) Gum resin obtained from a large fennel-like plant. Reddish-brown in colour with a pungent garlic-like odour, it is sold as a powder or in lumps. Used mainly in Iran, Afghanistan and India as a condiment in curries, meatballs and pickles. Traditionally used to prevent flatulence. |
ascorbic acid - Also called vitamin C. An essential vitamin present in citrus fruits, some other fruits and some vegetables. It is vital in the formation and maintenance of collagen, bones, blood vessels and connective tissue, particular skin, and for the healing of wounds and burns. Humans cannot make their own vitamin C and it must be included in the diet. |
ash - (Fraxinus spp) The leaves of certain ash trees used for type of tea or a low alcohol fermented drink. Ash-keys are the young fruits of the European ash (F. excelsior) that are pickled in vinegar. |
Asiago - (Italian) Granular cheddar-style, partially skimmed cow's milk cheese with a smooth, reddish-brown rind. Firm and slightly granular when young, very hard, granular and sharp-tasting when aged. Used as a table cheese when young and for grating and cooking when aged. From the Veneto region. |
Asian pear - See nashi pear. |
asparagus - (Asparagus officinalis) Young fleshy spear-like shoots obtained from a spreading perennial plant native to many parts of Europe and western Asia; used as a vegetable for thousands of years. There are two main forms available; the fleshy white asparagus (grown in darkened conditions to prevent greening) and the slender green variety which is richer in vitamin C and has the best flavour. There is also a purple-tipped variety that turns green when cooked. Fresh asparagus is steamed until just tender and is served as an appetizer or in salads; also used in soups, sauces and tarts. |
asparagus - bean See snake bean. |
aspartame - An artificial sweeter sold under the brand name Nutrasweet. Used in 'diet' products such as cola drinks, yoghurts, chewing gum and table sweeteners such as Equal. |
aspic jelly - Clear savoury jelly made from clarified meat stock, rendered gelatinous with calf's feet, shank, veal knuckle or gelatine and flavoured with wine or spirit. Also made with fish or vegetable stock. Used for glazing or setting cold cooked food in a mould. Also cubed or cut into other geometric shapes as a garnish. |
Assam tea - Full-bodied black tea from a region of north-eastern India. |
assiette anglaise - (French) Translates to English plate. Assorted cold meats arranged on a plate, usually served as a first course accompanied by mustard and condiments. |
Asti Spumanti - (Italian) Slightly sweet sparkling white wine with moderate alcohol made from white muscat grapes. Produced around Asti a town in the Piedmont region of north-western Italy. |
ataif - (Middle-Eastern) Pancakes traditionally dipped in syrup and sprinkled with pistachios, eaten with thick cream. They are served sweet stuffed with mixture of chopped nuts, sugar and cinnamon, or savoury filled with haloumi cheese, gruyère or feta then fried until golden brown. |
atemoya - (Annona hybrid) This close relative to the custard apple is a hybrid between the tropical cherimoya (A. cherimola) and sugar apple (A. squammosa). Its commercial importance is that the tree will produce fruit in less tropical areas where its parents fail to do so. The fruit also travels well. |
Atlantic salmon - (Salmo salar) Also called salmon trout. This large silvery fish with firm orange flesh is mostly raised on fish farms in Tasmania and Victoria. It is sold whole or in steaks, cutlets or fillets. The traditional method of cooking whole salmon is to poach it in a court bouillon. Steaks, cutlets and fillets are char-grilled grilled or pan-fried. Fresh Atlantic salmon can be sliced very thinly and served raw in sashimi or carpaccio. Also smoked and cured (gravlax). The large bright orange roe is a popular sushi topping. |
atole - (Mexican) A sweet milk drink made in various ways, but always thickened with masa (corn dough). |
atta - (Indian) Fine, soft wheat flour, low in gluten, used to make flat unleavened breads such as chapati. |
attereau - (French) A hot hors d'oeuvre of food placed on skewers, coated with a thick sauce and breadcrumbs and fried. Principal ingredient is usually offal, but an attereau can also be made with vegetables, meat balls or seafood. Served hot. |
au bleu - (French) To poach live or freshly killed whole fish (usually trout) in court bouillon or boiling water; the natural slime on the skin will turn a blue colour. |
au choix - (French) Of your choice; de choix means prime quality. |
au four - (French) Baked in an oven. |
au gratin - (French) Food browned under a grill or salamander. |
au jus - (French) Meat served with its natural, unthickened pan juices. |
au lait - (French) Served or prepared with milk. Cafe au lait is coffee with warmed or steamed milk. |
au naturel - (French) Food served in its natural unadorned state. |
aubergine - (French) Eggplant, the name used in Australia and North America. |
aurore sauce - (French) A béchamel sauce lightly flavoured with tomato puree; served with fish, eggs and chicken. |
auslese - auslese (German) Translates to selection. Wine made from specially selected, perfectly ripened grapes. |
Australian cheese - Following World War Two and the influx of newcomers from many lands Australia's taste and production of cheese has evolved from the enjoyment of English cheddar-style, to include the splendid cheeses of France, Italy, Switzerland and the Balkans. At first these were imported, but soon dairies began to produce European cheeses in many different styles using traditional manufacturing techniques. During the 1980's and especially in the past decade a new generation of farmhouse and speciality cheeses has developed, rapidly gaining both local and international acceptance. Some acclaimed speciality cheeses include the award winning Heidi Gruyere from Tasmania, the outstanding pure goat's milk cheeses made by Gabrielle Kervella in Western Australia and the hand made washed-rind cheeses, Milawa Gold and King River Gold made by Milawa Cheese Company in Victoria. The Tarago River Cheese Company makes Gippsland Blue, one of Australia's finest blue cheeses. The best seller from the Meredith Dairy in western Victoria is Meredith Blue, a Roquefort-style sheep's milk cheese; they also produce Woodburne, Australia's first sheep's milk white-rind cheese. Woodside Cheesewrights in South Australia make huge wheels of traditional cloth-wrapped cheddar aged for a minimum of 12 months and the excellent, prize-winning Charleston, a rich camembert type. Buffalo mozzarella, other buffalo milk cheeses and yoghurt are produced by Purrumbete Buffalo Milk Products. |
Australian salmon - (Arripis trutta) Young fish are also known as salmon trout, a name also given to Atlantic salmon. In New Zealand it is known by the Maori name of kahawai. This southern saltwater fish is not a true salmon or trout but is a species of sea perch. The flesh tends to be rather dry and coarse and is not really used as a table fish. It is mostly canned. |
autoclave - A thick-walled vessel with a tight fitting lid in which foods are cooked under pressure so that the temperature rises above boiling point. Designed for sterilising and preserving food. |
Auvergne - (French) Region in France noted for its high quality charcuterie, freshwater fish, vegetables, fruit, walnuts, chestnuts and mushrooms. The potato dish aligot is a speciality of the region. Famous cheeses include Bleu d'auvergne, Cantal, Bleu des Causses, Fourme d'ambert and Saint-Nectaire. |
avgolemono - (Greek) Thick egg yolk and lemon sauce thinned with the addition of stock. Served with fish, vegetables or chicken dishes; also used to flavour and thicken a soup of the same name. |
avocado - (Persea americana) Round to pear-shaped fruit with a smooth buttery flesh and nut-like flavour. Avocados vary in size, shape and colour and the skin may range from the smooth light green of the Fuerte to the pebbly dark green or black of Hass; Reed has a large round shape with thick smooth skin and creamy yellow flesh of excellent flavour. Little cocktail avocados, sometimes called avocaditos are stoneless. They have a high content of monounsaturated fat and are rich in vitamins E and other vitamins and minerals. Avocado is almost always served cold and is popular in salads. Lemon juice sprinkled over cut flesh prevents browning. Avocado is the basis of Mexico's famous dish guacamole. |
awabi - (Japanese) (Nordotis sp). Abalone |
ayam - (Indonesian/Malaysian) Chicken. Ayam goreng is fried chicken. |
ayran - (Turkish) Summer drink made with yoghurt and water, seasoned with a little salt and chopped mint. |
ayu - (Japanese) (Plecoglossus altivelis) Trout-like freshwater fish with a distinct sweetish taste and usually salt-grilled. Traditionally ayu were caught from fishing boats by trained cormorants and flares at night. The birds held on long leashes have neck rings to prevent them from swallowing. When taken aboard the ayu is disgorged and transferred immediately to accompanying restaurant boats. Today ayu is mainly caught by rod or trapped. |
azuki bean - See adzuki bean. |
© Denise Greig 2000, New Holland Publishers (Australia) Pty Ltd.
