M
Macaroni Noodle product made of flour and water and dried.
Macchiato (mah kee ah toe) Espresso topped with a little frothed milk.
Mache A small, tender leafy green with a delicate taste.
Magret The boneless breast of the moulard duck.
Matre d’Hotel Butter (may truh doh tell) Compound butter containing parsley and lemon juice.
Marbling The fat deposited within muscle tissue.
Marinate To soak a food in a seasoned liquid.
Marsala A flavorful sweet to semidry wine from Sicily.
Mayonnaise A semisolid cold sauce or dressing consisting of oil and vinegar emulsified with egg yolks.
Mayonnaise Chaud-Froid A mixture of aspic jelly and mayonnaise, used like regular chaud-froid.
Meringue A foam made of beaten egg whites and sugar.
Meringue Glacée Baked meringue shells served with ice cream.
Mesclun A mixture of tender baby lettuces.
Meter The basic unit of length in the metric system;slightly longer than 1 yard.
Meunière Referring to fish prepared by dredging in flour and sautéing, served with brown butter,lemon juice,and parsley.
Microwave Radiation generated in special ovens and used to cook or heat foods.
Milli- Prefix in the metric system meaning “one-thousandth.”
Mince To chop into very fine pieces.
Minestrone Italian vegetable soup.
Minimum Safe Internal Temperature The lowest temperature to
which a food item must be heated and at which it must be held for a
given time in order to be considered safe.
Mirepoix (meer pwah) A mixture of rough-cut or diced vegetables, herbs,and spices,used for flavoring.
Mise en Place (meez on plahss) French term meaning “everything in
place.” The setup for food production. All the preparations and organization
that must be made before actual production can begin.
Miso A paste made of fermented soybeans, sometimes with the addition of other grains. Also called Bean Paste.
Mocha (moh kah) (1) A variety of Arabian coffee. (2) A mixture of
espresso and hot chocolate or cocoa. (2) A flavoring made of coffee and chocolate.
Moist-heat Cooking Methods Methods in which heat is conducted to foods by water or other liquid or by steam.
Mollusk A soft-bodied sea animal,usually inside a pair of hinged shells, such as clam and oyster.
Monter au Beurre (mohn tay oh burr) To finish a sauce or soup by swirling in raw butter until it is melted.
Mornay A sauce made of béchamel and Gruyère cheese.
Moulard A breed of duck with a thick,meaty breast,raised for its large, fatty liver.
Mousse A soft, creamy food, either sweet or savory, made light by the addition of whipped cream,beaten egg whites,or both.
Mousseline Forcemeat A forcemeat made of puréed fish, poultry, or meat,heavy cream,and,usually,egg whites.
Mozzarella A mild unripened cheese, used in pizzas and many other Italian-style dishes.
N
Natural Casing A sausage casing made from the intestines of meat animals.
Navarin A brown lamb stew.
New England Boiled Dinner A dish consisting of simmered corned
beef and simmered vegetables, served together.
Nicoise (nee swahz) (1) Prepared in the style of Nice,France.(2) Garnished
with or containing tomato concassé cooked with garlic.
Nitrosamine A cancer-causing compound formed when meats containing sodium nitrate are subjected to high heat.
Nouvelle Cuisine A modern style of cooking that emphasizes lightness
of sauces and seasonings, shortened cooking times, and new
and sometimes startling combinations of foods.
Nutrient density The amount of nutrients per calorie in a food.
O
Offal Variety meats.
Oolong A greenish-brown,partially fermented tea.
Organic Grown or raised without chemical growth enhancers or medications or, for plants,without artificial fertilizers or pesticides.
Oven Spring The rapid rise of yeast goods in the oven due to production
and expansion of trapped gases as a result of the oven heat.
Overrun The increase in volume of ice cream or frozen desserts due to the incorporation of air while freezing.
P
Pan Gravy A type of sauce made with the pan drippings of the meat or poultry it is served with.
Pan-Broil To cook uncovered in a sauté pan or skillet without fat.
Pan-Fry To cook in a moderate amount of fat in an uncovered pan.
Panino (1) Originally,a small Italian sandwich made with a dinner roll. (2) A grilled sandwich usually made in a device that grills both sides at once and compresses the sandwich.
Panko Coarse, Japanese-style breadcrumbs.
(en) Papillote (on poppy yote) Wrapped in paper or foil for cooking so that the food is steamed in its own moisture.
Parboil To cook partially in a boiling or simmering liquid.
Parcook To partially cook by any method.
Parfait A dessert consisting of alternating layers of ice cream and fruit or syrup in a tall,narrow glass.
Parmentier (par mawn tyay) Garnished with or containing potatoes.
Par Stock The inventory of goods that an operation must have on hand to continue operating between deliveries.
Pasta General term for any shape of macaroni product or egg noodles.
Pasteurized Heat-treated to kill bacteria that might cause disease or spoilage.
Pastry Cream A thick custard sauce containing eggs and starch.
Pate A dish made of a baked forcemeat,usually in a crust.
Pate à Choux (pot a shoo) A soft dough used for making éclairs and cream puffs. Also called éclair paste.
Pate à Paté Dough or pastry used to make a crust for paté.
Paté de Campagne A paté or terrine characterized by a coarse texture.
Paté en Croute A paté in a pastry crust.
Pathogen A bacteria that causes disease.
Patissier (pa tees syay) Pastry cook.
Peach Melba A sundae consisting of vanilla ice cream,a peach half, and Melba (raspberry) sauce.
Persillade (pear see yahd) A mixture of bread crumbs, parsley, and garlic, used to coat roast meat items,usually lamb.
Pesco-vegetarian Referring to a vegetarian diet that includes fish.
Philadelphia-style Ice Cream Ice cream containing no eggs.
Pigment Any substance that gives color to an item.
Pilaf Rice or other grain product that is first cooked in fat, then simmered
in a stock or other liquid, usually with onions, seasonings, or other ingredients.
Pizza A thin sheet of lean bread dough baked with a topping.
Poach To cook gently in water or another liquid that is hot but not actually bubbling,about 160° to 180°F (71° to 82°C).
Poissonier (pwah so nyay) Fish cook.
Polenta Italian-style cornmeal.
Portion Control The measurement of portions to ensure that the correct amount of an item is served.
Potentially Hazardous Food A food that provides a good environment for the growth of hazardous bacteria.
Pot Roast A large cut of meat cooked by braising.
Poulette Allemande sauce flavored with mushrooms, parsley, and lemon juice.
Pour Batter A batter that is liquid enough to pour.
Poussin A young chicken weighing 1 pound (500 g) or less.
Pozole Whole-grain hominy.
Prague Powder #1 A blend of 6 percent sodium nitrite and 94 percent sodium chloride (table salt), used to cure meats; also called curing salt and tinted curing mix.
Prague Powder #2 A curing mixture similar to Prague Powder #1 but containing sodium nitrate in addition to sodium nitrite.
Primal Cut One of the primary divisions of meat quarters, foresaddles, hindsaddles, and carcasses as they are broken down into smaller cuts.
Primary Flavor The basic flavor of a main ingredient of a dish;one of the components of a flavor profile.
Primeur (pree mur) Garnished with fresh spring vegetables such as
carrots, turnips,green beans,peas,cauliflower,and small potatoes.
Princesse Garnished with asparagus.
Printanière (pran tawn yair) Garnished with fresh spring vegetables
such as carrots,turnips,pearl onions,peas,green beans,and asparagus.
Prix Fixe (pree fix) French term meaning “fixed price”; referring to a
menu offering a complete meal, with a choice of courses, for one given price.
Process Cheese A product made by grinding and melting one or more
cheeses,blending them with other ingredients,and pouring the mixture into molds to solidify.
Profiterole A tiny round pastry made from éclair paste; filled with savory
fillings and served as an hors d’oeuvre, or filled with ice cream and served as a dessert.
Provenrale (pro vawn sal) Garnished with or containing tomatoes, garlic,parsley,and,sometimes,mushrooms and olives.
Puff Pastry A light, flaky pastry made from a rolled-in dough and leavened by steam.
Pullman Loaf A long, rectangular loaf of bread.
Pumpernickel (1) Coarsely ground rye flour.(2) Bread made with this flour.
Purée (1) A food product that has been mashed or strained to a smooth pulp.(2) To make such a pulp by mashing or straining a food.
source:(http://www.hotelmule.com/)
Macaroni Noodle product made of flour and water and dried.
Macchiato (mah kee ah toe) Espresso topped with a little frothed milk.
Mache A small, tender leafy green with a delicate taste.
Magret The boneless breast of the moulard duck.
Matre d’Hotel Butter (may truh doh tell) Compound butter containing parsley and lemon juice.
Marbling The fat deposited within muscle tissue.
Marinate To soak a food in a seasoned liquid.
Marsala A flavorful sweet to semidry wine from Sicily.
Mayonnaise A semisolid cold sauce or dressing consisting of oil and vinegar emulsified with egg yolks.
Mayonnaise Chaud-Froid A mixture of aspic jelly and mayonnaise, used like regular chaud-froid.
Meringue A foam made of beaten egg whites and sugar.
Meringue Glacée Baked meringue shells served with ice cream.
Mesclun A mixture of tender baby lettuces.
Meter The basic unit of length in the metric system;slightly longer than 1 yard.
Meunière Referring to fish prepared by dredging in flour and sautéing, served with brown butter,lemon juice,and parsley.
Microwave Radiation generated in special ovens and used to cook or heat foods.
Milli- Prefix in the metric system meaning “one-thousandth.”
Mince To chop into very fine pieces.
Minestrone Italian vegetable soup.
Minimum Safe Internal Temperature The lowest temperature to
which a food item must be heated and at which it must be held for a
given time in order to be considered safe.
Mirepoix (meer pwah) A mixture of rough-cut or diced vegetables, herbs,and spices,used for flavoring.
Mise en Place (meez on plahss) French term meaning “everything in
place.” The setup for food production. All the preparations and organization
that must be made before actual production can begin.
Miso A paste made of fermented soybeans, sometimes with the addition of other grains. Also called Bean Paste.
Mocha (moh kah) (1) A variety of Arabian coffee. (2) A mixture of
espresso and hot chocolate or cocoa. (2) A flavoring made of coffee and chocolate.
Moist-heat Cooking Methods Methods in which heat is conducted to foods by water or other liquid or by steam.
Mollusk A soft-bodied sea animal,usually inside a pair of hinged shells, such as clam and oyster.
Monter au Beurre (mohn tay oh burr) To finish a sauce or soup by swirling in raw butter until it is melted.
Mornay A sauce made of béchamel and Gruyère cheese.
Moulard A breed of duck with a thick,meaty breast,raised for its large, fatty liver.
Mousse A soft, creamy food, either sweet or savory, made light by the addition of whipped cream,beaten egg whites,or both.
Mousseline Forcemeat A forcemeat made of puréed fish, poultry, or meat,heavy cream,and,usually,egg whites.
Mozzarella A mild unripened cheese, used in pizzas and many other Italian-style dishes.
N
Natural Casing A sausage casing made from the intestines of meat animals.
Navarin A brown lamb stew.
New England Boiled Dinner A dish consisting of simmered corned
beef and simmered vegetables, served together.
Nicoise (nee swahz) (1) Prepared in the style of Nice,France.(2) Garnished
with or containing tomato concassé cooked with garlic.
Nitrosamine A cancer-causing compound formed when meats containing sodium nitrate are subjected to high heat.
Nouvelle Cuisine A modern style of cooking that emphasizes lightness
of sauces and seasonings, shortened cooking times, and new
and sometimes startling combinations of foods.
Nutrient density The amount of nutrients per calorie in a food.
O
Offal Variety meats.
Oolong A greenish-brown,partially fermented tea.
Organic Grown or raised without chemical growth enhancers or medications or, for plants,without artificial fertilizers or pesticides.
Oven Spring The rapid rise of yeast goods in the oven due to production
and expansion of trapped gases as a result of the oven heat.
Overrun The increase in volume of ice cream or frozen desserts due to the incorporation of air while freezing.
P
Pan Gravy A type of sauce made with the pan drippings of the meat or poultry it is served with.
Pan-Broil To cook uncovered in a sauté pan or skillet without fat.
Pan-Fry To cook in a moderate amount of fat in an uncovered pan.
Panino (1) Originally,a small Italian sandwich made with a dinner roll. (2) A grilled sandwich usually made in a device that grills both sides at once and compresses the sandwich.
Panko Coarse, Japanese-style breadcrumbs.
(en) Papillote (on poppy yote) Wrapped in paper or foil for cooking so that the food is steamed in its own moisture.
Parboil To cook partially in a boiling or simmering liquid.
Parcook To partially cook by any method.
Parfait A dessert consisting of alternating layers of ice cream and fruit or syrup in a tall,narrow glass.
Parmentier (par mawn tyay) Garnished with or containing potatoes.
Par Stock The inventory of goods that an operation must have on hand to continue operating between deliveries.
Pasta General term for any shape of macaroni product or egg noodles.
Pasteurized Heat-treated to kill bacteria that might cause disease or spoilage.
Pastry Cream A thick custard sauce containing eggs and starch.
Pate A dish made of a baked forcemeat,usually in a crust.
Pate à Choux (pot a shoo) A soft dough used for making éclairs and cream puffs. Also called éclair paste.
Pate à Paté Dough or pastry used to make a crust for paté.
Paté de Campagne A paté or terrine characterized by a coarse texture.
Paté en Croute A paté in a pastry crust.
Pathogen A bacteria that causes disease.
Patissier (pa tees syay) Pastry cook.
Peach Melba A sundae consisting of vanilla ice cream,a peach half, and Melba (raspberry) sauce.
Persillade (pear see yahd) A mixture of bread crumbs, parsley, and garlic, used to coat roast meat items,usually lamb.
Pesco-vegetarian Referring to a vegetarian diet that includes fish.
Philadelphia-style Ice Cream Ice cream containing no eggs.
Pigment Any substance that gives color to an item.
Pilaf Rice or other grain product that is first cooked in fat, then simmered
in a stock or other liquid, usually with onions, seasonings, or other ingredients.
Pizza A thin sheet of lean bread dough baked with a topping.
Poach To cook gently in water or another liquid that is hot but not actually bubbling,about 160° to 180°F (71° to 82°C).
Poissonier (pwah so nyay) Fish cook.
Polenta Italian-style cornmeal.
Portion Control The measurement of portions to ensure that the correct amount of an item is served.
Potentially Hazardous Food A food that provides a good environment for the growth of hazardous bacteria.
Pot Roast A large cut of meat cooked by braising.
Poulette Allemande sauce flavored with mushrooms, parsley, and lemon juice.
Pour Batter A batter that is liquid enough to pour.
Poussin A young chicken weighing 1 pound (500 g) or less.
Pozole Whole-grain hominy.
Prague Powder #1 A blend of 6 percent sodium nitrite and 94 percent sodium chloride (table salt), used to cure meats; also called curing salt and tinted curing mix.
Prague Powder #2 A curing mixture similar to Prague Powder #1 but containing sodium nitrate in addition to sodium nitrite.
Primal Cut One of the primary divisions of meat quarters, foresaddles, hindsaddles, and carcasses as they are broken down into smaller cuts.
Primary Flavor The basic flavor of a main ingredient of a dish;one of the components of a flavor profile.
Primeur (pree mur) Garnished with fresh spring vegetables such as
carrots, turnips,green beans,peas,cauliflower,and small potatoes.
Princesse Garnished with asparagus.
Printanière (pran tawn yair) Garnished with fresh spring vegetables
such as carrots,turnips,pearl onions,peas,green beans,and asparagus.
Prix Fixe (pree fix) French term meaning “fixed price”; referring to a
menu offering a complete meal, with a choice of courses, for one given price.
Process Cheese A product made by grinding and melting one or more
cheeses,blending them with other ingredients,and pouring the mixture into molds to solidify.
Profiterole A tiny round pastry made from éclair paste; filled with savory
fillings and served as an hors d’oeuvre, or filled with ice cream and served as a dessert.
Provenrale (pro vawn sal) Garnished with or containing tomatoes, garlic,parsley,and,sometimes,mushrooms and olives.
Puff Pastry A light, flaky pastry made from a rolled-in dough and leavened by steam.
Pullman Loaf A long, rectangular loaf of bread.
Pumpernickel (1) Coarsely ground rye flour.(2) Bread made with this flour.
Purée (1) A food product that has been mashed or strained to a smooth pulp.(2) To make such a pulp by mashing or straining a food.
source:(http://www.hotelmule.com/)
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