Basic Culinary Terminologies

1. `A la - It means in the style of for example- Chicken a`la kive.

2. Appetizer - Light food items usually served as the first course of meal.

3. Au gratin - A baked dish sprinkled with greated cheese.

4. Aromates - Aeromatic green herbs,vegetables,spices which give good aroma or flavour.

5. Bain marie - IT is a equipment which contain hot water to keep the food hot without burning.

6. Basting (Polishing) - To mosten the food products with fat or oil.

7. Bar-be-que - Food cooked in the open fire over a char coal.

8. Bouquet garni -A bunch of dry green herbs consist of bay leaf,thyme,parsley,basil,pepper corn etc.Tight together in a muslin cloth used for flavouring sauce,stock,soup and remove before serving dish.

9. Brunise - Small dice cut of vegetables for garnish.

10. Cafe - Coffee.

11. Champignon - Mushroom.

12, Canape - Slavery pieces of toasted bread topped with savoury food like- tomato,cheese etc.

13. Crepe - Pan cake.

14. Cuisine - Kitchen,Cooking.

15. Croutons - Small dices of fried / toasted bread,used as a garnish foe soups.

16. Cole slaw - A type of salad with mixture of vegetables and mayonnaise sauce.

17. Espagnole - Brown sauce.

18. Entree - A main course of meat / poultry.

19. Gateau - Cake.

20. Glace - Ice cream.

21. Garnish - To decorate food / dish on top,for attractive appearance.

22. Gherkins - Small baby cucumber usually pickled.

23. Lait - Milk.

24. Laision - Thickening agent mixture of egg yolk and cream.

25. Legume - Vegetables.
26.Mire poix - Aroughly cut aeromatic root vegetables onion,carrot,turnip,celery,leek,etc can be added to soup,stock and sauces.

27. Mise-en-place - Preparation of the place or things before actual work is start.

28. Moxo Sodium Glutamete ( MGS ) - Also referred as Chinese salt / tasting powder,Ajinamotto.

29. Oeuf - Egg.

30. Oignsm - Onion.

31. Potage - Soup.

32. Parmesan - Italian hard cheese used as garnish.

33. Poulet - Chicken.

34. Poission - Fish.

35. Riz - Rice.

36. Roti - Roast.

37. Roux - Equal quantity of flour and butter.These are of three types.i. White roux, ii. Brown roux, iii.Blond roux used as thickening agents for soup,sauces and gravies.

38. Seasoning - Salt and pepper.

39. Skewer - A metal / wooden pin to skew meat pieces.

40 Skim - To remove unwanted froth from the surface of the liquid food.

41. Zest - Outer skin of fruits used for flavour sing and garnish.