Menu Lingo Defined

Jim Franco

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Au jus: Served with natural juices.

Béchamel sauce: A French white sauce made of flour, butter, and milk.

Beurre Blanc: A basic French sauce made from white wine, vinegar, shallots, and butter.

Bouquet garni: Bay leaf, thyme, parsley, and often other herbs tied together.

Canapé: A small piece of bread topped with a savory spread, usually served as an appetizer.

Caramelized: Cooked over moderate heat until the natural sugars break down. The result is a sweet flavor and a dark color.

Carpaccio: Thinly sliced raw beef, often drizzled with olive oil and lemon juice. The term is occasionally used as a poetic way to describe thinly sliced raw vegetables, such as “fennel carpaccio.”

Cassoulet: A French casserole with white beans and meat.

Confit: Usually preserved meat, but this can mean anything that is preserved.

Coq au vin: A French stew made with chicken, red wine, mushrooms, onions, and bacon.

Coulis: A thick sauce often made from pureed fruit.

Crème Anglaise: A custard sauce that can be served hot or cold.

Daikon: A popular Japanese root vegetable.

Edamame: Whole soybeans. Often served at sushi restaurants as an appetizer.

Emulsion: The result of slowly mixing two liquids that don’t easily combine.

Foie gras: Fattened liver of a duck or a goose. It has a buttery flavor and a smooth texture. Often put in a pâté and served cold.

Frappé: A simple sugar syrup mixed with fruit or other flavorings and frozen.

Ganache: An icing made from chocolate and heavy cream.

Gaufrette: A delicate, fan-shaped wafer cookie made on an oblong iron. Typically served as a garnish on ice cream.

Gnocchi: Italian dumplings usually served with a sauce.

Granita: Frozen liquid and sugar that is stirred frequently during freezing to create a granular consistency.

Gratinée: Sprinkled with bread crumbs or cheese and heated until golden.

Harissa: A spicy red chili paste from North Africa. It is a mixture of chilies, garlic, and spices.

Julienne:Anything cut into thin, matchstick-size strips.

Napoleon: Layers of puff pastry and cream filling, but the term can also refer to anything that comes stacked.

Osso buco: Veal shanks braised in white wine with vegetables.

Panna cotta: An eggless custard served chilled. essence: A distillate or extract.

Pico de gallo: A combination of finely diced fresh ingredients — typically tomatoes, onions, chilies, and cilantro.

Poached: Cooked while submerged in barely simmering liquid. A delicate flavor results.

Quenelle: A poached oval dumpling, often made of veal or chicken.

Quinoa: An ancient grain from the Andes.

Reduction: The result of rapidly boiling a liquid until it becomes a thick, intensely flavored sauce or syrup.

Sabayon (or zabaglione): A foamy sauce made from egg yolks, sweetened and flavored with wine or liqueur. Served warm.

Seared: Quickly browned over high heat, typically in a skillet, and often with butter. This seals in the juices and flavor and results in a crisp, browned crust.

Seviche: Raw fish or seafood marinated in citrus (usually lime) juice. The acid in the juice “cooks” the fish.

Spaetzle: A dish of small noodles or dumplings made of flour, eggs, water or milk, and salt.

Succotash: A dish of cooked corn, lima beans, and butter.

Velouté: A meat, fish, or vegetable stock made with flour and fat.

Vichyssoise: A cold potato-and-leek soup.

Wilted: Gently sautéed until the leaves soften.

Written by Kyle Spencer

October 2005

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