USUK Cooking Vocabulary

Aging (meat) Hanging. All-Purpose Flour Plain flour. Arugula Rocket.

Atholl Brose Scottish combination of oatmeal, honey, and whisky. Eaten for breakfast or used as a pastry filling.

Bake Includes oven cooking with steam. Beef Tenderloin Fillet of beef. Belgian Endive Chicory. Beurre Manié Kneaded butter. Boston Lettuce Round or cabbage lettuce. Braid Plait.

Brassicas Vegetables of the cabbage family (includes broccoli and cauliflower).

Brine A preserving solution of water, salt, saltpeter, and aromatics, used for soaking meats such as tongue and brisket. Broil Grill.

Brown Sugar (soft) Muscovado sugar. Brown Sugar (unrefined) Demerara sugar.

Canning Jars Kilner jars.

Casserole Earthenware or cast-iron dish with one or two handles and a lid.

Celery Root Celeriac. Channel Knife Canelle knife. Cheesecloth Muslin.

Chicken Breasts (boneless, skinless) Suprêmes: boneless, skinless, chicken breasts. Chickpea Flour Gram flour. Cilantro Coriander.

Clarification Refers to the process of clearing stocks or to the mixture (raft).

Clotted Cream The resulting thick layer formed by heating heavy cream and then leaving it to cool. Confectioners' or Powdered Sugar Icing sugar. Cookies Biscuits. Cornstarch Cornflour.

Croutes Small slices of bread; may be toasted.

Daikon Radish Mooli. Dessert Pudding. Doneness Degree of cooking.

Eggplant Aubergine.

Filet Mignon Fillet steak. Fish Poacher Fish kettle. Food Mill Mouli.

Hard Flour (high gluten) Strong flour. Hard Fruits Apples,pears.

Heavy Cream Double cream. Hotel Rack Best end of neck of lamb.

Italian Parsley Flat-leaf or continental parsley.

Jelly Roll Pan Swiss roll tin.

Joint (1) A piece of meat used for roasting, with or without the bone.

(2) To cut up (as in poultry or meat). Jus, Simple Gravy Roast gravy.

Legumes (dried) Pulses.

Liaison Thickener; mixture to thicken sauces.

Light Cream Single cream.

Malt Syrup Maltose, malt. Meat Grinder Mincer. Molasses Black treacle.

Offset Spatula Angled spatula; step palette knife.

Pastry Dough Paste. Peanut Oil Groundnut oil. Pit To stone. Porcini Ceps.

Prosciutto Ham Parma ham. Puff Pastry Puff.

Romaine Lettuce Cos lettuce. Rutabaga Swede.

Salmon Roe Keta. Sanding Sugar Nibbed sugar. Scallion Green onion. Season (condition a pan) Prove. Sheet Pan Swiss roll tin. Snow Peas Mangetout. Strainer Sieve.

Tomato Paste Tomato purée.

Van Dyking English technique for serving fish whole, with the tail cut in the form of a V Very Fine Granulated Sugar Castor sugar.

Weak Flour Soft flour.

Whole Wheat Flour Whole meal flour.

Zucchini (large) Marrow. Zucchini Courgette.


Continue reading here: French English Cooking Vocabulary

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