Cooking Vocabulary Glossary (U-V-W-Z)

U

Univalve A mollusk with a single shell,such as abalone.

Unsaturated Fat A fat that is normally liquid at room temperature.

V

Variety Meats Various organs,glands,and other meats that don’t form a part of the dressed carcass.

Vegan Referring to a vegetarian diet that omits all animal products, including dairy products and eggs.

Velouté A sauce made by thickening white stock with a roux.

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Cooking Vocabulary Glossary (Q-R-S-T)

Q

Quail A small game bird, now domestically raised, usually weighing 6 ounces (175 g) or less.

Quatre épices A spice mixture commonly used to season sausages and forcemeats;French for “four spices.”

Quiche A savory tart or pie consisting of a custard baked in a pastry shell.

Quick Bread A bread leavened by chemical leaveners or steam rather than yeast.

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Cooking Vocabulary Glossary (M-N-O-P)

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.

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Cooking Vocabulary Glossary (I-J-k-L))

I
Induction Cooktop A type of cooktop that works by using magnetic
energy to make pots hot without getting hot itself.

Infection Disease,including much food-borne disease,caused by bacteria in the body.

Intoxication Disease caused by poisons that bacteria produce while they are growing in food.

J
Jardinière (zhar din yair) Garnished with fresh garden vegetables, such as carrots, turnips,green beans,peas,and cauliflower.

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Cooking Vocabulary Glossary (E-F-G-H)

E
Elastin A type of connective tissue in meats that does not dissolve when cooked.

Emincer (em an say) To cut into very thin slices.

Empty Calorie Food A food that supplies few nutrients per calorie.

Emulsified Grind Referring to sausages made by processing the meat
and fat to a purée,usually with the addition of water or another liquid.

Emulsion A uniform mixture of two unmixable liquids.

Entremetier (awn truh met yay) The cook who prepares vegetables, starches,soups,and eggs.

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Cooking Vocabulary Glossary (A-B-C-D)

A
Aboyeur (ah bwah yer) Kitchen worker who accepts and transmits
orders from waiters, calls for orders to be finished,inspects finished
dishes,and passes them to the dining room staff.

Adductor Muscle The muscle with which a mollusk closes its shell.In
the case of American and Canadian scallops, this is usually the only
part that is eaten.

Aerobic Requiring oxygen to live and grow; said of bacteria.

Aging Holding meats in coolers under controlled conditions to allow
natural tenderizing to take place.

À la Carte (1) Referring to a menu on which each individual item is
listed with a separate price. (2) Referring to cooking to order, as opposed
to cooking ahead in large batches.

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