A Waiters’ Glossary
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
A
A la carte
A la carte is a French phrase meaning “from the card” or “according to the menu”. It basically refers to a menu of items that have individual prices and are ordered separately, rather than a set menu that has a fixed number of courses at a fixed price, or a table d’hôte menu which has a limited or zero choice & is served at a fixed price.
Abalone
Abalone is a large single shell salt water mollusc also known by the French as Ormer and Pāua by New Zealanders. Considered a delicacy, the flesh or mussel which has a chewy texture can be prepared and eaten in many different ways. Abalone is sometimes referred to as “mutton fish”, it may be used in stir-fry dishes, soups and salads. Abalone needs to be cooked quickly and lightly - just enough to set the flesh; as it will toughen if overheated.
Absinthe
Infamous green liqueur made from macerated herbs, with the principle herb being wormwood. Absinthe is traditionally poured over a perforated spoon of sugar into water. It achieved great popularity as an alcoholic drink in late 19th- and early 20th-century France, particularly among Parisian artists and writers and had a great following within the bohemian culture. Banned in the early 1900’s, Absinthe is enjoying a revival as renaissance bartenders and mixologists introduce the liqueur back into today’s culture.
Acidulated water
Water that has had acid added to it in the form of either citrus juice or vinegar.
Ackee
Ackee is a bright red tropical fruit from the Caribbean that is used in a variety of savoury dishes. When the Ackee is ripe it bursts open to reveal three black seeds and a flesh that is soft and has a striking resemblance to scrambled eggs. Ackee has a slight lemon flavour.
Advocaat
A liqueur made with beaten egg yolks, sugar and brandy. It is quite low in alcohol, usually around the 15% mark and most commonly used in the cocktails Fluffy Duck and the Snowball.
Agar-agar
A jelly like product derived from seaweed that can be used as an alternative to gelatin.
Aioli
A traditional French Provencal emulsion sauce made with garlic and olive oil, but now more commonly known as a mayonnaise made with egg yolks.
Albumen
Albumen is the technical name for the white part of an egg.
Alfalfa
Alfalfa is a cultivated flowering plant of the pea or legume family. It is also known as Lucerne in Australia, New Zealand & the United Kingdom. It is not dissimilar to clover and has small purple flowers.
All Day
An announced confirmation by the head chef, of the total number of a specific food item needed, considering all orders. For example, ‘I have two medium steaks on the first check and three rare steaks on the second check. I need five ‘all day’.
Al dente
This is an Italian phrase meaning ‘to the tooth’. It describes the way pasta should be cooked, which will produce pasta slightly harder in the middle.
Allspice
Allspice is an aromatic spice that has the flavours of cinnamon, nutmeg, black pepper and cloves, hence the name. It is the berry of the pimento tree.
Almonds
Almonds are a nut from the fruit of the almond tree.
Amaretti
An amaretti is an Italian almond cookie similar to a macaroon.
Anchovy
An anchovy is a small fish, similar to a sardine. Has quite a salty flavour.
Angelica
Angelica is a herb that belongs to the parsley family. The root of the plant is often used to flavour liqueurs and the stem is often candied and eaten.
Antipasto
An Italian word, meaning ‘before the pasta’. Comprised of small portions of various foods such as cheese, salamis, hams, olives or marinated vegetables with bread.
Aperitif
A French term referring to an alcoholic drink taken before a meal. Typically a drink that is lower in alcohol and stimulates the palate.
Appelation D’Origine
French Law relating to the country, region or locality that defines a product’s origins and characteristics, which have a unique quality due to the geographical situation which includes both natural and human factors.
Arborio rice
Rice best used for risotto due to its ability to hold a lot of liquid and not fall apart.
Argan oil
Argan oil comes from the Moroccan argan tree. A very rare fruit related to the olive.
Aromats
Aromats are a selection of various herbs, common spices and zests used to impart flavour.
Asafoetida
A spice commonly used in Indian and Middle Eastern cooking. It has a very strong smell before cooking but mellows when cooked to complement the dish.
Aspic
The transparent jelly that meats are sometimes served in.
Assiette
Meaning plate or plate full.
Astringent
A wine term referring to a wine having a dry taste associated with high tannin content, and especially typical of young wines.
Aubergine
Known in Australia as an eggplant. It can be cooked in any way but often more likely found in Mediterranean, Indian or Arabic dishes.
B
Baba ganoush
Pureed eggplant that has been mixed with lemon juice, garlic, tahini and salt, to produce a spread or dip often found on a Middle Eastern mezze plate.
Back-of-House
Typically refers to the cooking and storage areas and the staff that work there.
Bagna cauda
An anchovy and garlic dip deriving from Piedmont, Italy. Traditionally served with fresh vegetables to dip.
Bain-marie
Put simply, a water bath. Used for heating food items stored over the water.
Baked Alaska
Sponge cake topped with ice-cream and then coated in meringue. The cake is then put into very hot oven until the meringue turns a rich brown colour. The meringue acts as insulation for the ice-cream.
Baking powder
A raising agent used in baking.
Baklava
A sweet made from layers of filo pastry filled with sugar, honey and ground nuts. A rosewater syrup is poured over the pastry before serving.
Balance
A desireable harmony of flavour characteristics, where no one element overshadows the others. A term often used to describe wine, but can also be used in reference to food.
Balsamic vinegar
A dark-brown syrupy vinegar made from reduced grape juice. It comes from Modena in Italy.
Basil
A very popular aromatic herb and used in many types of cuisine. Has an almost citric or cinnamon scent.
Basmati rice
Basmati is long-grain rice from India. Works excellent in Indian curries because it does not become gluggy when cooked properly. It should be light and fluffy.
Basting
Spooning the pan juices or stock over meats when cooking in order to maintain moisture.
Baton
The name of the long, thin rectangular shape that vegetables can be cut into for dipping.
Bay leaves
The leaf from the bay laurel tree. The herb can be used either dry or fresh and will maintain its flavour in either state.
Béarnaise sauce
A classic French sauce made with a reduction of vinegar, white wine, tarragon, black peppercorns and shallots. It’s finished with egg yolks and butter. Delicious served with any plain meat or fish.
Béchamel sauce
A white sauce given extra flavour by infusing the milk with carrot, onion, celery, black peppercorns and bay leaf.
Beurre manié
French for ‘kneaded butter’, beurre manié is a paste of flour and softened butter, often used to thicken sauces such as a béchamel sauce.
Beurre noisette
Beurre noisette is a nut butter.
Bind
To bind is to moisten a mixture with fruit or vegetable purees, eggs or dairy so that it will hold together and not crumble.
Bird’s-eye chillies
Small red or green chillies of Mexican origin. They are very hot.
Biscotti
Twice cooked, crunchy, hard Italian biscuits often served with coffee. They generally have some kind of nut and a little aniseed flavouring, but there really are no rules when making biscotti.
Bisque
A dense, creamy soup that is often made with shellfish or mushroom. It can include cream, butter, garlic and white wine.
Blachan
A strong dried shrimp paste used in South East Asian cooking.
Black butter
Another name for beurre noir. It is basically browned butter with lemon juice and parsley added.
Blanch
Placing vegetables, nuts, tomatoes or fruit into boiling water for just a few seconds to maintain colour or par cook food or remove skins from food.
Blind baking
The baking of a pastry case before adding the filling. The pastry is laid out into the tart tin and weighted down with beans before putting into the oven. Blind baking prevents the pastry becoming soggy from the tart filling.
Blini
A Russian pancake, traditionally made from buckwheat flour and served with caviar.
Bluefin tuna
A high grade of tuna. Perfect quality meat for sashimi or sushi.
Bok choi
Commonly known as Chinese cabbage. The leaves and stems need to be cooked quickly so they maintain their crunch. Excellent in stir fries or for steaming.
Boletes or boletus
A big flavoured, meaty, wild mushroom. Due to the meaty texture the mushrooms can stand up to heavy cooking and even pickling.
Bollito misto
An Italian dish of various kinds of meat - usually chicken, ox tongue and pigs’ trotters - boiled in stock. It is served with various traditional sauces , lentils and preserved fruit.
Bolognese sauce
Traditional Italian pasta sauce made with garlic, tomatoes and minced beef.
Bombay duck
A small dried fish from the sub-continent. It is crumbled over stews or curries.
Bonito
Large fish from the same family as tuna and mackerel. Bonito is an oily fish and is prepared in the same way as tuna. Is most commonly used in Japanese cooking as a dried product to flavour dashi stock.
Borlotti beans
A type of kidney bean with a light colour and reddish streaks. They can be used in Italian cooking or a salad or casserole.
Borsch or borscht
Eastern European beetroot soup served with sour cream and dumplings.
Bouillabaisse
A seafood soup or stew flavoured with tomatoes, saffron and served with crusty bread. Traditionally from Provence in France.
Bouquet garni
A bouquet of herbs such as bay leaves, parsley and thyme. The bouquet can then be bunched with a celery stick and tied together with a piece of string. It is then dropped into stocks or soups and removed before serving.
Braising
A slow moist cooking method in which poultry, tough cuts and joints of meats are simmered in liquid at a low temperature over several hours rendering them tender.
Brandade
A puree of salt cod, traditionally with olive oil and milk. Many chefs now also adding garlic and potato, shallow fried and served as little cakes as an entrée.
Brazil nut
A large nut found in Brazil or Paraguay.
Brigade
A term referring to the kitchen staff or the front of house staff.
Brine
Brine is a pickling liquid for meat, containing salt to preserve.
Brioche
A rich, French bread with lots of butter and eggs. It is reasonably sweet in flavour and works well with cheese or as a dessert with fruit coulis.
Brisket
A cut of beef taken from just below the shoulder along the length of the chest/breast. It is a reasonably tough piece of meat so slow cooking is essential to maximize the tenderness. Great for stews or pot roasts.
Broad beans or Fava Beans
A sweet, creamy bean that is most often eaten fresh but can be dried.
Brochette
The French name for a shish kebab. Cubed pieces of meat or vegetables put onto a skewer and grilled.
Brownie
A dense, moist, chewy cake, most often made with chocolate.
Brunch
Brunch is a late morning meal. The menu could include both breakfast and lunch dishes.
Bruschetta
Crusty Italian bread brushed with garlic and olive oil and topped with various toppings usually with a tomato base.
Brut
A term used for Champagne to indicate that the wine is dry.
Buttermilk
A by-product of butter. It is the liquid left after churning butter from cream but today it is more often made by adding a bacteria to skim milk.
C
Cajun
Cajun cuisine is named for the French-speaking ”Cajun” immigrants that were deported by the British from Canada to the Acadiana region of Louisiana, USA where the Creoles were also prominent. It is generally a rustic cuisine most commonly made up from locally available ingredients. Preparation is generally very simple. Authentic Cajun meals are usually made in three-pots, with one dedicated to the main component, another is usually steamed rice, cornbread, or another grain dish and the third pot usually contains a seasonal and locally available vegetable.
Calvados
Calvados is an apple brandy made in Normandy, northern France.
Calzone
A pizza that’s folded in half and baked so that the filling is enclosed.
Canapés
A French term for bite sized appetizers that can be eaten with the fingers.
Cannellini beans
A small, white, bean. Similar to the borlotti bean. Can be used in salads and casseroles.
Capers
The flower bud of the caper bush. After picking they are preserved in brine or wine vinegar. They have a tangy, bitter flavour. Caper berries are basically more mature capers with a sweeter flavour.
Capsicum
A member of the pepper family. Can be green, yellow, orange or red and are very mild .
Carambola
Another name for starfruit. The shape when cut resembles a star and it comes from the Averrhoa carambola tree which is a native of India, Indonesia and Sri Lanka. A good substitute for apples in cooking.
Caramelise
The process of heating sugar until it turns to a golden brown caramel colour. When cooled it will then set hard as can be seen on the top of a crème brulee which is caramelized using a chef’s blow torch.
Cardamom
A spice used in the form of a seed. They come from the pod of a plant belonging to the ginger family.
Cardoon
Used often in France, Italy and Spain, this vegetable is related to the artichoke. It has an appearance similar to the globe artichoke but only the leaves and flower stalks are used in cooking.
Carob
The carob bean comes from the carob tree which is native to the Mediterranean region. It is a brown bean and is a natural sweetener for cooking.
Carpaccio
A classic Italian dish, of very thin shavings of raw meat. Traditionally the meat is beef but contemporary cooking has allowed anything from fish to fruit to be prepared carpaccio style. Citric juices are often used on the dish which helps to slightly cook the meat by the acidity in the juice.
Cashew
The cashew nut comes from the cashew apple which comes from the cashew tree. It is a Brazilian native. Great in salads, stir fries or just on their own.
Castor oil
Castor oil is a vegetable oil extracted from the castor seed. Castor oil is a colourless to pale yellow oil with no odour or taste. It has an astonishing boiling point of 313 °C (595 °F). It is generally not used in cooking but it can be used in sweets and as a mould inhibitor.
Caviar
The matured roe (eggs) of the female sturgeon fish.
Cavolo nero
A strong flavoured dark green Italian cabbage.
Cayenne pepper
A very hot spice that is ground from dried chilli seeds.
Celeriac
The root of certain types of celery. It has a nutty flavour with some similarities to celery. Extremely versatile and can be used in all manners of cooking.
Celery seeds
The bitter seed of the celery plant. They’re used in bread making and in egg and fish dishes.
Cep (also cèpe)
Another name for the porcini mushroom or boletes. Has a delicious rich, earthy flavour that makes it ideal for pasta or risotto or stews.
Ceviche
A South American dish of raw white fish, marinated in citrus juices that cook the fish slightly through its acidity.
Chamomile
Chamomile or camomile, is the commonly used name for a daisy-like plant. These plants are most commonly known for their use as a herbal tea to assist sleep and is mostly served with honey and/or lemon.
Chantilly cream
Vanilla flavoured sweet whipped cream.
Charcuterie
The name for all products sold by pork butchers (charcutiers). Order charcuterie in a restaurant and you’ll be served a platter of cuts of meats and sausages prepared in various ways.
Charlotte
A potato or a pudding. The potato is quite small with a waxy texture similar to a kipfler, and the pudding is made with sponge fingers in a pudding mould.
Chef
Chef means chief or head.
Chestnut
The fruit of the chestnut tree. Can be roasted or added to cooking such as stir fries or casseroles. They have a sweet, nutty flavour.
Chèvre
This is the French word for goat and is the general reference for cheeses made from pasteurized goat’s milk.
Chickpea
A legume grown in the Mediterranean, Australia, Asia and India. It is a versatile product that is used in everything from hummus, falafel, stews, and salads, made into a flour or an alcoholic drink similar to sake.
Chicory
Another name for witlof, Belgian endive, radicchio or sugarloaf. Has a reasonably bitter taste which is a good contrast for certain salads.
Chiffonade
Strips of vegetables cut as thinly as possible - most often refers to lettuce or a leafy vegetable.
Chilli
A small, hot pepper in a variety of colours. There are over two hundred varieties.
Chinois
A chinois (pronounced shin-wah) is a conical strainer.
Chipotle
A mild, dried chilli with a deep smoky flavour. Used in Mexican cooking and to produce chilli sauce.
Chorizo
A spicy Spanish sausage made with pork and flavoured with smoked paprika.
Choux pastry
A very light, double-cooked pastry usually used for sweets and buns. A puffy light pastry ideal for profiteroles.
Chowder
A thick, rich style of soup that can be made with various ingredients, such as potato, clam, seafood, mushroom.
Chuck and blade
This is a cut of beef from the shoulder of an animal. It requires long, slow cooking to break down the toughness of the meat.
Chump
A cut of either lamb or pork taken from the lower back.
Chutney
Either a preserved or fresh relish made from fruit or vegetables. Indian origin.
Ciabatta
Delicious Italian bread with a hard crust and fluffy texture. Perfect as a base for bruschetta.
Cilantro
The American term for fresh coriander leaves.
Cinnamon
This warm, sweet spice comes from the bark of a tree native to Sri Lanka. The bark is removed, dried and rolled up to make a tube.
Clarified butter
The pure butter fat that comes from removing all water, milk and salt from butter. Good for cooking at higher temperatures.
Cloche
A cloche is a convex dish cover, now mainly used for room service but was widely used in British high society dining. A butler would serve the plate then remove the cloche.
Cloves
A versatile spice native to Indonesia. It can be used in drinks or sweet or savoury dishes due to its intense, reasonably sweet flavour.
Cobnut
A type of Hazelnut grown in Britain.
Coconut milk and cream
The extract of the flesh of the coconut. Works excellent in curries or rice dishes.
Cod
A popular sea fish with flaky white flesh.
Cognac
Cognac is the most famous of brandies which has an outstanding reputation for quality. It is distilled from white wine, whose grapes are grown and made in the region of Cognac.
Commis
Meaning assistant.
Compote
The product of heating fruits or vegetables in water, sugar and spices to create a dessert or savoury component to a dish with a sauce like texture.
Confit
Slow cooking method where meat - usually duck, goose or pork is cooked in its own fat. Recipes vary but the meat is usually rubbed with salt and set aside or soaked in brine then dried before being cooked submerged in the fat. It is one of the oldest methods of preserving meat which, once cooked and cooled, the meat will be kept set in the fat until ready to be eaten.
Coriander
Coriander is a very commonly used herb. Ideal for stir-fries or curries.
Cornbread
A type of bread made from cornmeal flour. Commonly known as polenta.
Cornflour
Cornflour is a corn extract with a white powdery texture. It is commonly used as a thickening agent in cooking.
Coulis
A cold, thick sauce made by passing fruit or vegetables through a sieve.
Court bouillon
Meaning short boil. It is a flavoured liquid stock that has been acidulated to poach fish or bird flesh and keep it firm and white.
Couscous
A type of pasta that is made by sprinkling semolina grains with salted water and coating them in flour. A traditional North African dish.
Creole
Creole is a term commonly used in restaurants & cuisine to describe a particular style of cooking. Creole cooking is generally a rich fusion between French, Spanish and African cuisines and involves the use of lots of butter and cream. Capsicum, celery, tomatoes and onions are also very important components. Gumbo is a popular creole dish.
Crème anglaise
This is the French term for vanilla custard.
Crème brûlée
A rich set custard dessert covered with a hard caramel glaze. The hard glaze is made by intensely heating sugar that has been sprinkled on top. A chef’s blow torch works well for this.
Crème fraîche
A richer, thicker, French version of sour cream.
Crêpe
Thin French pancake, served with sweet or savoury fillings or toppings.
Crisp
A term referring to a wine tasting fresh, with high acidity.
Crostini
A thin, crusty Italian bread commonly used as an accompaniment to pates or cured meats or cheeses.
Croutons
Small, crisp cubes of bread commonly added to salads or soups.
Crudités
Raw, thinly sliced vegetables used as an accompaniment to dips.
Crumber
A crumber is a curved piece of metal, or neatly folded cloth napkin used to remove crumbs from a cloth-topped table (doesn’t work very well on glass or wood). One of the waiter’s tools in restaurants with tablecloths.
Cumberland sauce
A classic English sauce made from port, orange and lemon juice and redcurrant jelly. Great served cold with all types of ‘gamey’ meat.
Cumin
A reasonably pungent and bitter spice, with a warm aroma due to its high oil content. One of the main ingredients in curry powder and used in Middle Eastern, Asian and Mexican cuisines.
Custard
Traditional British dessert sauce made with egg yolks, sugar and milk and/or cream flavoured with vanilla.
Cuttlefish
Cuttlefish resembles a large squid. It has 10 appendages and can reach up to 16 inches in length. It is best prepared like squid and octopus.
D
Daikon
A long, white vegetable of the radish family. It’s crunchy, with a mild peppery flavour, similar to watercress. Can be used either cooked or raw.
Date
The fruit of the date palm. A delicious dry, sweet and richly textured fruit.
Daube
A French method of cooking meat in a red wine stock with vegetables.
Dauphinoise (à la)
A dish baked slowly with cream and garlic. Most often made with potatoes but any firm vegetable can be used.
Deglaze
To add some kind of liquid to a pan to extract the juices made from the cooking process. It is reduced and served with the meat.
Demerara sugar
Raw cane sugar from Demerara in Guyana. Large crystals.
Deuce
A deuce is an American term for a table where two people are dining. It can refer to the size of a table, i.e. a table that can only fit two people, or it can refer to the size of the party, i.e. “That deuce is chewing up my six-top”.
Dim sum
A Chinese style of eating, referring to a collection of smaller plates of food eaten throughout the day. Also known as Yum Cha.
Doily
A doily is a fancy perforated paper used under sweet items or to stabilize crockery.
Dolce
Dolce is an Italian term and means sweet. Dolce is commonly used on Italian menus to refer to the dessert section of that menu.
Dropping consistency
The consistency required of cake mixes where the mixture isn’t soft enough to fall easily off the spoon but slides off reluctantly after a few seconds.
Dublin Bay prawn
A small lobster, known in Australia as langoustine or scampi.
Durian
A large, green, spiky, South-east Asian fruit about the size of a football. It is considered a delicacy in South East Asia but to many who don’t know it, it has a nauseating smell and a slimy consistency which can be difficult for the uninitiated.
Duxelles
A mixture of chopped mushrooms cooked in butter with onion (or shallots) and thyme
E
Eau de framboise
A raspberry liqueur.
Eggplant
Another name for aubergine.
Eighty-six (’86′)
A colloquial expression, either meaning that an item has run out or that an item should be gotten rid of due to product expiration or menu changes. Sometimes jokingly used in reference to employee termination.
Empanada
A Latin American flaky meat pie served as tapas.
Emulsion
A preparation achieved by slowly combining droplets of one liquid into another liquid that do not normally mix. Most often done by combining olive oil into egg yolks to produce a mayonnaise or clarified butter into egg yolks to produce a sauce such as béarnaise or hollandaise.
Entrecote
A sirloin or porterhouse steak.
Entrée:
An entrée (pronounced on-tray in English) ( French, it literally means entry or entrance) is one of several savoury courses in a Western-style formal meal service, specifically a smaller course that is served before the main course. Usage differs in North America where the early 20th century saw the disappearance of the large communal main course such as a roast as a standard part of the meal and has resulted in the term being used to describe the main course itself. In that case what would otherwise be called the entrée is called the first course, appetiser or a starter.
Escabeche
A spicy cold pickle or marinade made from herbs, spices, vinegar and olive oil that originated in Spain.
Escalope
A thin slice of boneless meat, usually from veal or pork.
Escoffier
George August Escoffier 1846-1935 was a famous chef who laid down certain principles of commercial cooking, many of which are still followed.
Essence or extract
Concentrated flavourings used to enhance foods.
F
Falafel
A popular Middle Eastern street food made of spiced chickpea fritters, often served in warm pita bread with tahini sauce.
Farce
Stuffing.
Farfalle
Pasta shaped like butterflies or bow ties. Farfalle is butterfly in Italian.
Fennel
Both a vegetable and herb from the same plant with a slightly aniseed flavour. Can be used raw in salads or cooked.
Feta cheese
A creamy white Greek cheese traditionally made from ewes’ milk or ewes’ and goats’ milk mixed together and preserved in brine or oil.
Fettuccine
A long, flat type of pasta.
Fillet
A boneless cut of meat, fish or poultry.
Fines herbes
A French mixture of fresh herbs such as chives, chervil, parsley and tarragon used to flavour food.
Fish sauce
A thin brown sauce used in lots of Asian cooking. The liquid is made by fermenting small fish in brine and bottling the liquid used. It is a good substitute for salt in any cuisine.
Five-spice powder
A single powder made up of five spices used in Chinese cooking. The spices used are star anise, fennel seeds, cloves, cinnamon and Szechuan pepper.
Flambé
To flame a dish in the cooking.
Fleur de sel
A hand harvested sea salt from France. One of the most exclusive salts in the world.
Florentine
Any French or Italian dish with spinach as a base.
Florets
Florets are the small, individual flower stems that make up the heads of vegetables such as broccoli and cauliflower.
Flour
Flour is made from finely ground cereal, such as wheat, barley, oats, rye, rice and maize (corn).
Focaccia
An Italian olive-oil bread often made with herbs and olives.
Foie gras
Literally French for ‘fat liver’, this term refers to the rich pâté made from the liver of ducks and geese that have been force-fed and fattened until their livers become enlarged.
Fold
To fold is to incorporate an ingredient into a mixture without loss of volume or aeration. The action involves a lifting and cutting motion whilst turning the mixing bowl.
Fond
The French word for stock.
Fondant
A soft centred pudding and also an icing for cakes. The icing is the thick coating found on a lot of wedding cakes. It is made from sugar, water and glucose.
Fondue
A Swiss dish of melted cheese served in a single large pot. Cubes of bread are dipped into the melted cheese with a long fork and eaten. This can also be done with chocolate.
Fontina
A semi-soft Italian cows’-milk cheese. It has a fairly firm texture with a little bit of spring and is very good to cook with.
Food Runner
A person charged with the responsibility of delivering food to the tables from the kitchen. The food runner may also assist in drink-filling, plate-clearing or running the pass if others are busy.
Fragrant rice
An aromatic long-grain rice used most frequently in Thai and Vietnamese cooking. More commonly known in Australia as Jasmine rice.
Frangipane
An almond flavoured sweet cream used in desserts.
French dressing
Commonly known as vinaigrette, it is basically olive oil mixed with either red, white or balsamic vinegar and seasoned to taste.
Fricassee
A delicate creamy dish of chicken and vegetables, often served with rice.
Frittata
An thick Italian omelette with many fillings such as potatoes, mushrooms, spinach, and eggplant - there really are no rules when it comes to ingredients you can use in this dish. All ingredients are combined with the eggs rather than added after the eggs are cooked.
Fritter
Any food item that has been coated in batter and deep fried.
Fritto misto
An Italian mixed plate of deep fried fritters. It can include meats, vegetables and even fruits.
Fromage frais
A low-fat smooth textured curd cheese made from cow’s milk. Similar to Greek yoghurt but not the same thing.
Front-of-House
Typically refers to the dining area and sections of a restaurant that are viewable by dining guests.
Fusilli
This is spiral-shaped pasta.
G
Galangal
Galangal is a member of the ginger family. It has a similar flavour to ginger but is slightly stronger with a pepper and citrus type flavour.
Garam masala
A combination of certain spices used in Indian cooking. The base combination is cumin, coriander, cardamom, black pepper and cinnamon. This can be and is adjusted according to various regions and the type of ingredients used.
Garlic
Garlic is a member of the leek and onion family. Quite a strong, pungent flavour and a vital ingredient in many cuisines.
Gazpacho
Traditionally a bread soup from Spain. It can be served either hot or cold depending on the season. It is generally fairly light in body and with a vegetable base.
Gelatine
A product derived from the bones of animals, and used as a setting agent for sweet or savoury jellies and pudding fillings. Gelatine comes in powder form or in leaves and is tasteless.
Ghee
A type of clarified butter that has a fairly sweet and caramel like flavour.
Ginger
A root spice used often in Asian dishes. It is similar to galangal and gives a dish a touch of heat.
Glaze
The glaze is the shine put on food to finish and serve. It is usually done with heated sugars, fats and flavours.
Globe artichoke
The globe artichoke is related to the thistle. The leaves and the heart are eaten. It is a round spiky looking object and the leaves are peeled off and the underlying base can be cooked and eaten.
Gluten
Gluten is the protein in grains that absorb liquid when baking, to give a dough elasticity and strength.
Glutinous rice
Glutinous rice may be black or white. When cooked is very sticky. May be used in sweet or savoury dishes.
Gnocchi
Gnocchi are small Italian potato dumplings similar in texture to pasta when cooked. Due to the similarities to pasta, they are often cooked with similar sauces to many pasta dishes.
Gorgonzola
An Italian blue cheese made from cows’ milk. It is a rich and creamy cheese with varying levels of flavour depending on the age.
Gram flour
A flour made from ground chickpeas. It has no gluten and is often used in Indian cooking.
Granadilla
An exotic fruit belonging to the passion fruit family, granadillas are twice the size of passion fruit with a similar consistency and sweet flavour.
Granita
Granita is an Italian sorbet that is stirred during freezing to give it a shaved ice texture. It is often used as a refreshing palate cleanser in between courses or it can be a dessert on its own.
Gratin
A gratin is any dish that’s topped with cheese or breadcrumbs mixed with knobs of butter, then heated in the oven or under the grill until brown and crisp.
Gravlax
This is the Scandinavian method of curing salmon. The Salmon is rubbed with a mixture of sugar, salt, pepper and dill and put in the fridge for three to four days. It is thinly sliced to order and served with various condiments.
Gravy
Gravy is a sauce made from pan juices and often mixed with some stock, wine, milk or cream. It can be thickened with flour or corn flour.
Gravy Boat
also known as ’sauce boat’, it is an elongated, boat-shaped pourer used to serve gravy.
Grècque (à la)
A dressing of tomatoes, fresh herbs, lemon juice and olive oil. It is served as an addition to the main portion of the dish.
Gremolata
An Italian garnish of raw, finely chopped garlic, parsley and lemon zest.
Guacamole
A Mexican dish of mashed avocado mixed with lemon or lime juice and various seasonings. Often used as a dip for platters.
Guinea fowl
Originally a game bird, but now domesticated, the guinea fowl has a consistency like chicken and a flavour somewhere between chicken and turkey.
Gumbo
A thick soupy stew with meat, vegetable and stock served over rice. It originated in Louisiana, USA.
H
Habanero chillies
A very hot chilli.
Haggis
Haggis is a traditional Scottish sausage that uses sheep’s offal stuffed into a sheep’s stomach with oatmeal, onion, suet and seasonings.
Halibut
Halibut is a very large flat fish that has a firm and meaty white flesh.
Harissa
A spicy African paste made of red chillies, garlic, caraway seeds, ground cumin and coriander, tomato purée, salt and olive oil.
Herbes de Provence
A French mixture of herbs used in cooking. Traditionally includes basil, thyme, oregano, marjoram, bay, sage and rosemary.
Herring
Herring is a small, oily North Atlantic fish. In Australia we have the Tommy Ruff which is fairly similar.
Hoisin sauce
A thick sweet sauce used in Chinese cooking. It’s a mixture of soya beans, vinegar, sugar, garlic, chilli peppers and various spices.
Hollandaise sauce
Hollandaise sauce is an emulsion of egg yolks, a vinegar reduction and hot melted butter. It is the base for béarnaise sauce.
Hominy
Hominy was one of the first gifts the Indigenous American Indians gave to the Imperial colonists. Hominy is dried corn kernels from which the hull and germ have been removed. Hominy is sold canned, ready-to-eat or dried. If dried it must be reconstituted before eating.
Hors d’oeuvres
Hors d’oevres are a very small first course dish, usually bite size portions.
Horseradish
The root of this plant is used in cooking. It is related to the mustard family and has quite a hot, peppery flavour.
Hummus
A Middle Eastern purée made from chickpeas, sesame seeds, oil, garlic and lemon juice. Often served with warm bread.
Hyssop
Hyssop is a strong herb similar to rosemary from the Mediterranean region. Used for cooking and now to distil alcohol such as chartreuse.
I
Ile flottante
Classic French dessert of a meringue floating on top of custard.
Imam bayildi
A Turkish dish of stuffed eggplant.
Infuse
To extract the flavour from an ingredient by mixing with boiling water rand let the flavours seep into the water.
Insalata
Insalata is Italian for salad and is commonly used on Italian menus as the heading for the salad section of that menu.
Irish coffee
Basically a long black served in a glass with brown sugar, Irish whisky and topped with a layer of cream.
J
Jambalaya
A spicy rice dish often found in New Orleans, or the American South. Usually includes vegetable, meats, rice and seafood.
Jardinière
Jardiniere are vegetables cut into batons (2-3cm x .5cm shapes).
Jerusalem artichoke
Belonging to the sunflower family, the underground tubers are eaten. They have quite a mild flavour and can be eaten raw or cooked delicately so as not to turn soft.
John Dory
A deep sea fish found in European waters. It has a white flesh with medium flavour. Quite firm so it works in many styles of dishes and can handle big flavours.
Julienne
A style of cutting vegetables very finely like matchsticks.
Juniper berries
The berries of the juniper tree that have a spicy, aromatic flavour ideal for use in making gin. They are also used in cooking for cakes and pork dishes.
Jus
The pan juices that come from cooking.
K
Kebab
Small cubes of meat or vegetable put onto a skewer and barbecued. When cooked, the meat can be removed from the skewer and put into pita bread.
Kelp/kombu
Kelp or kombu is dried seaweed. A basic ingredient of the Japanese dashi stock. Very rich in iodine.
Ketjap manis
A sweet dark sauce similar to soy sauce. The sweetening agent is palm sugar.
Kirsch
The German word for cherry. It is a cherry liqueur.
Kiwi Fruit
An exotic fruit from New Zealand. It has a furry skin with a soft green pulp with a nice sweet, tang in flavour.
Knead
To work and stretch dough either by hand or using an electric dough hook.
Kohlrabi
A bulb shaped vegetable similar to turnip in taste.
Koulibiac
This is a Russian pie filled with fish, vegetables, rice and hard-boiled eggs.
Kumquat
A small citrus fruit originating in central China. They have a reasonably sour taste but are great pickled or made into jams.
L
Labna
Yoghurt cheese made by suspending Greek yoghurt in a muslin cloth until drained. Flavourings can be added such as herbs and lemon zest.
Langoustine
The French name for the Dublin Bay prawn. Also known as scampi in Australia.
Lap Cheong
Lap Cheong is generically known as Chinese sausage and refers to the many different types of sausages originating from China.
There is a choice of fatty or skimmed sausages. There are different kinds ranging from those made using fresh pork to those made using pig livers, duck livers and even turkey livers. La Chang is a dried, hard sausage most commonly made from pork with a high content of fat. It is usually smoked, sweetened, and seasoned. Ren Chang is made with duck liver. Xiang Chang is a fresh and plump sausage consisting of coarsely chopped pieces of pork and un-rendered pork fat. The sausage is rather sweet in taste.
Lard
A fine white cooking fat obtained by melting down pork fat. Used for frying as it has a high smoking point.
Lardons
Lardons are small cubes of bacon used to flavour dishes such as quiches.
Lassi
A traditional Indian drink made from thin yoghurt and flavoured with sugar, rosewater or cumin.
Lavender
Lavender is a group of plants from the mint family. They originate in the Mediterranean region but grow all over the world. The term Lavender can also refer to a soft purple colour which is the colour most associated with the plant.
Lemongrass
A long green stalk with a lemon flavour used in Thai and Asian cuisine.
Lentils
The seeds from a bushy plant of the legume family, grown for its seeds. These seeds can also be called daal or dal. The plant is a little over one foot tall and the seeds grow in pods, usually with two seeds in each pod.
The plants most likely origins are the sub-continent where it has been part of the human diet since Neolithic times. Lentils are the third-highest protein saturated plant based food after soybeans and hemp. As a result it is very popular with the vegetarian population.
There are many varieties of lentils that range in colour from yellow, red-orange, green, brown and black. Red, white and yellow lentils have their skins removed. There are large and small varieties of many lentils (e.g., Masoor Lentils). Lentils are can be bought with or without the skins, whole or split.
Liason
Liason is a thickening and binding agent. A mixture of cream and eggs used in soups and sauces.
Lingonberry
Lingonberries are a dark red berry used in Scandinavian cooking. They are used as a condiment or a drink.
Linguine
A flattened, thin strand pasta.
Lucerne
Lucerne is a cultivated flowering plant of the pea or legume family also known as alfalfa. It is not dissimilar to clover and has small purple flowers.
Lyonnaise (à la)
The description of a dish that uses chopped onions sautéed in butter and finished with vinegar and parsley.
M
Macaroon
A small, light, chewy biscuit, made with almonds and sugar and egg whites.
Macedoine
Macedoine is an 8mm dice of either fruit or vegetables.
Macerate
To soak fruit or vegetables in some form of liquid such as liqueur, wine or sugar syrup. The fruit or vegetables will absorb the flavour of the liquid.
Mackerel
A firm oily fish with quite a rich flavour.
Madeira
A fortified wine from Madeira Island in Portugal. It is drunk as a chilled aperitif but also used frequently in cooking.
Maldon sea salt
A sea salt that comes from the Maldon area of Essex.
Manchego
A Spanish cheese made from ewe’s milk. It has a firm flesh with a nutty taste. Sold fresh or slightly aged.
Mandolin
A mandolin is a utensil for slicing vegetables.
Mangosteen
A delicate tropical fruit from South-East Asia. The skin is peeled, and the segments inside are eaten.
Maple syrup
Comes from the sap of the maple tree which is fairly hard to get, hence the expensive price tag on the genuine article.
Marinate
The coating of meats or vegetables with a flavoured mixture to add flavour and tenderize the meat. The longer the marinade is left on the meat prior to cooking, the better the flavours will have permeated the meat.
Marjoram
Marjoram is a herb native to the Mediterranean with sweet pine and citrus flavours.
Marlin
Marlin is a deep sea fish very popular amongst sport fishermen. They put up a spectacular fight. The meat has a very firm texture with a reasonably strong flavour. Can handle big flavours in cooking due to this.
Marzipan
Known as almond paste and used in the icing on Christmas cakes or wedding cakes. It obviously has almonds, sugar and eggs in the ingredients and sometimes rosewater may be added.
Mascarpone
A thick, creamy, soft Italian cheese with a high fat content (40 per cent). It can be used in savoury and sweet dishes.
Mayonnaise
A creamy dressing made by combining oil and egg yolks with seasoning added and sometimes vinegar or mustard.
Medallion
A medallion is a round, flat piece of meat or fish.
Melba
A dessert named after the 19th century Australian opera singer, Dame Nellie Melba. It consists of peach slices on vanilla ice cream with raspberry puree.
Meringue
Meringue refers to a mixture of whipped egg whites and sugar, baked in an oven.
Mesclun
This is the name given to a mixture of lettuce leaves.
Millefeuille
Many layers of light puff pastry with cream and jam or compote on each layer. Commonly used in Australia to describe any food item that is stacked the same way.
Minestrone
A thick Italian soup containing a mixture of vegetables, beans and pasta or rice.
Mirepoix
A mixture of diced vegetables used as a base for braising meats, or the base for sauces or soups. Onion, leek, carrot and celery are most commonly used.
Mirin
A sweet sake or rice wine with a syrupy texture. Commonly used in Japanese cooking.
Mise en place
French term meaning everything in its place ready for service. From a chefs prep to a waiters station everything you need during service should be ready and on hand and in its place.
Miso
A fermented paste made from soya beans, rice and barley. It is often used to make miso soup or as a dressing in Japanese cooking.
Mixed spice
A spice mixture which may contain nutmeg, cinnamon, cloves, ginger, cardamom and allspice. It is used in cakes, yeast goods and sweet fillings.
Molasses
A thick, dark, heavy syrup similar in consistency to honey but more bitter than honey.
Monte au beurre
Monte au beurre is the process of adding softened butter to a hot sauce to enrich just before it is served.
Mooli
A white Japanese vegetable belonging to the radish family. It is known as daikon in Australia and can be eaten raw or cooked. It has a peppery, mild flavour.
Morel
Morels are wild mushrooms found all over the British Isles and used regularly in French cuisine. The mushroom has a honeycomb appearance and is considered quite a delicacy.
Mornay sauce
A white sauce with egg yolks and cheese added. It coats the dish and then is browned under a grill.
Mortadella
A large, cooked Italian pork salami originating from Bologna.
Moules marinière
Mussels cooked in white wine, shallots, parsley, thyme and a bay leaf.
Moulin
Moulin (pronounced moo-lee) is a hand held utensil used to mill, mince and puree cooked vegetables/meat.
Moussaka
An eggplant casserole from Greece. Traditionally it uses lamb mince with eggplant, potato, onion and a creamy white sauce.
Mousse
A fluffy mixture served hot or cold, sweet or savoury.
Mozzarella
An Italian fresh or unripened cheese traditionally made from buffalo milk.
MSG (monosodium glutamate)
MSG is a flavour enhancer suitable for soups and sauces. Usually used in asian cuisine.
Mustard
A spicy condiment from the seeds of the mustard plant.
N
Nashi
A fruit that tastes like a combination of apple and pear. It is crisp and very juicy.
Nam pla
This is a thin brown fish sauce that’s used commonly in Thai food.
Nasturtium
An edible flower with a flavour similar to watercress. They have red, orange and yellow petals.
Navarin
A classic French stew of lamb or mutton with potatoes and other root vegetables.
Nicoise
A typical dish from the French region of Nice, most commonly now used as Salad Nicoise where green beans, tomato, hard boiled eggs, olives and potatoes are combined and often served with salmon or tuna. The traditional recipe didn’t include potatoes but raw red capsicum, shallots, and artichoke hearts.
Noodles
A type of pasta often made with eggs and flour and water. Great in a stir fry.
Nori
Paper-thin toasted sheets of seaweed used in Japanese cooking for wrapping sushi.
Nougat
A sweet made with honey, sugar syrup, egg white and almonds. Generally has a white appearance with the nuts scattered through.
Nutmeg
Nutmeg is a spice from the nutmeg tree, which is native to Indonesia.
O
Offal
The internal organs of an animal or fish, which may include trotters, brain, liver, kidneys and tongue.
Oregano
A pungent green herb that compliments lamb or eggs very well.
Oxidised
The term referring to a wine that has been over-exposed to air, resulting in a flat, stale, or sherry-like flavor and aroma.
Oyster
A saltwater mollusk sea-salty flavour and a succulent creamy texture.
Oyster mushrooms
A mushroom. It grows in clusters and has a mild flavour. Commonly used in Asian cooking.
Oyster sauce
A sauce flavoured with the extract of oysters. It is a Chinese condiment.
P
Paella
A Spanish dish of rice and saffron that usually includes tomatoes, chicken and seafood. It is cooked and served in a shallow pan and should have a crispy base to provide crunch.
Pak choi
A leafy Chinese vegetable belonging to the cabbage family.
Palate
The palate is the roof of the mouth in humans and vertebrate animals. It separates the oral cavity from the nasal cavity. The term ‘palate’ can often be a reference to the sense of taste itself, as in the phrase ‘a discriminating palate’. The flavor of a food, beer or wine may be called its palate, as when a wine is said to have an oaky palate.
Panada
Panada is the boling of flour in a liquid to thicken.
Pancetta
An Italian cured bacon made from pork belly.
Pandanus
The pandanus plant varies in size from shrubs less than 1 metre tall, up to trees as high as 20 metres and is a family of up to 600 species. The species can contain tasty fruit that resembles a pineapple, vegetable greens & nuts. The fruit generally changes from green to bright orange or red as it reaches maturity. Some fruit from this species is edible and leaves are commonly used in Asian cooking in a myriad of ways including ice-cream.
Pane’
Pane’ is a three step crumbing. Lightly coating in plain flour, then dipping in an eggwash (beaten eggs and milk), and then covering with breadcrumbs.
Paneer
Indian fresh cheese with a mild flavour and firm texture. Can be fried so the outside becomes golden and the inside softens.
Panna cotta
Meaning cooked cream. This dessert can be flavoured with any mixture and is set with gelatin.
Papaya
Another name for paw paw. It has an orange flesh with a sweetness and melon like consistency.
Papillote (en)
This refers to cooking a dish in a parcel of greaseproof paper. The moisture is retained and all the flavour is kept in the bag until opened by the guest at the table.
Paprika
The powder of sweet capsicum and/or hot peppers.
Parboil
This means to slightly cook vegetables by boiling prior to placing them in the oven. It allows the centre of the vegetables or meats to be cooked and the outside to become crispy.
Parmesan
This is a hard cheese from Parma, Italy. It has quite a tangy flavour and is excellent for cooking
Parsley
A common herb used in cooking. There are two types: curly leaf and flat leaf. They are both very similar but the flat leaf has a stronger flavour.
Partie
Partie is a section of the kitchen. Eg. larder, saucier, hot entrees, mains, desserts etc.
Pass (the)
The pass is where the food is delivered from the kitchen. Also known as “the window,” or ”the line.”
Passata
A tomato puree minus seeds and skins.
Pasta
Pasta is a generic term for foods made from an unleavened dough of water and flour, and sometimes a combination of egg and flour. There are approximately 600 different pasta shapes. The word pasta is also used to refer to dishes in which pasta products are a primary ingredient. Pasta is the national staple of Italy.
Pâté
A rich creamy paste often served as a starter with crispy bread or croutons. Can be made from liver, pork, duck etc.
Paupiette
A paupiette is a strip of meat or fish, spread with a farce (blended meat and flavouring or a stuffing), and then rolled up and cooked.
Pepper
Pepper is grown on a vine and produced from the vines fruit. It is native to south India but also grown extensively in other tropical regions. The fruit turns dark red when ripe and contains one seed which is the root of white pepper. Green peppercorns are unripe black peppercorns. Common black pepper is produced by briefly cooking the unripe green berries from the pepper plant in hot water. This not only prepares them for drying but also cleans them. The wrinkled black layer is a consequence of the drying process. White pepper is made from the seed only and has had the black layer removed.
Peppers
Peppers, along with chillies are from the capsicum family and come in a wide variety of colours. They are not related to pepper. Green peppers are unripe red capsicum and have an unripe, green (immature) flavour. Red peppers are sweet and ripe. Yellow peppers have a similar flavour to red capsicums with slightly less sweetness and black peppers are closer to green capsicum and even turn green when cooked. Other colours include white, orange & purple. There are several names for peppers including bullnose, sweet & bell.
Persillade
Chopped parsley and garlic which is added to dishes after cooking. A classic example is a dish of potatoes that has been cubed and shallow fried in oil has a persillade added after being drained from the oil.
Pesto
An Italian sauce used in pasta or as a dip. It is made using nuts (generally pine), basil, garlic, olive oil and parmesan.
Petit fours
A small French sweet used to finish a meal. Often served with coffee it can encompass anything from a biscuit to chocolate to meringue.
Pineapple
Pineapple is the common name for an edible fruit from the tropics. It is native to Paraguay & Brazil. Pineapple can be eaten fresh, or drank as a juice. It is widely used in everything from meat dishes to desserts & cocktails. While it is sweet, it is also known for its high acid content and helps aid digestion.
Pine nut
The edible seed of the pine tree.
Piquant
Piquant is when something is agreeably spicy or sharp in flavour.
Piri-piri
A hot chilli sauce that is used in African and Portuguese cooking by marinating meats or vegetables in the sauce.
Pita bread
An oval-shaped Middle Eastern flatbread. It can be used to dip, or it can be toasted, opened up and filled with various toppings.
Pith
The pith is the white fibrous layer between the flesh and the rind of citrus fruit.
Plantains
Plantains are also known as cooking bananas. While bananas are a fruit and mainly eaten alone or in desserts, plantains can be considered a vegetable as they are used almost exclusively in savoury dishes. Plantains look exactly like bananas but are slightly heavier & larger. They can vary in colour from green & yellow to black. Plantains have an incredibly raw flavour and must be cooked before eating.
Polenta
A yellow, dried cornmeal (ground maize) which is a staple food throughout Italy.
Porcini
The Italian word for the cep mushroom.
Portobello mushrooms
These are large, flat brown mushrooms commonly known as field mushrooms.
Poussin
A baby chicken that is the perfect size for a single serve. Can be called a spring chicken. It is quite a delicate meat.
Praline
A brittle sweet made of almonds and caramelised sugar.
Prawn
A popular type of shellfish, that is readily available and relatively cheap compared to others such as lobster or crayfish.
Preserved lemons
Preserved lemons are whole lemons placed in a jar and covered with lemon juice or brine and with flavourings added. They are then left to cure and take on the flavours of the liquid.
Primi
Primi is an Italian word meaning ‘first’ and is commonly used on Italian menus in place of entree or appetiser or first course.
Profiterole
A small bun made with choux pastry, filled with vanilla cream and dipped in melted chocolate.
Prosciutto
Prosciutto means ‘ham’ in Italian. It generally describes a ham that has been cured and dried.
Puff pastry
A very light pastry that puffs up when cooked.
Purée
Puree means blending or processing meat, fruit or vegetables into a smooth paste.
Puy lentils
These lentils are grown in the Le Puy region of France. They are considered the best lentil available due to their peppery flavour and because they hold their shape when cooked.
Q
Quenelle
Quenelle describes the shape of a portion of mixture that is formed by passing the mixture between dessert spoons. It is a three sided oval type shape and adds a finesse to a dish.
Quiche
A savoury tart based on eggs and milk with various meats or mushrooms added.
Quince
Quince is a fruit belonging to the apple and pear family. When cooked the flesh turns red and has a reasonably tart flavour.
R
Radicchio
Radicchio is sometimes known as Italian chicory and is a leaf vegetable. It has a fairly bitter taste and reddish coloured leaves
Ragout
The French word for stew including meat, poultry, fish or vegetables. Ragu also means a thick type of sauce.
Rambutan
A relation of the lychee and similar in taste and texture. It is slightly bigger in size than a lychee and has a red skin with long red hairs protruding from it.
Ramekin
A ramekin is a small, round, straight sided soufflé dish that has numerous uses in a restaurant.
Ras-el-hanout
A mixture of dried Moroccan spices. The spices included differ between makers but can include cardamom, cayenne, aniseed, nutmeg, ginger, galangal and more.
Raspberry
The raspberry is the edible berry of the raspberry bush.
Ratafia biscuits
A classic Scottish biscuit made with almond essence.
Ratatouille
A traditional Provencal stew. Its ingredients include eggplant, zucchini, capsicum, tomatoes, onion, garlic, olive oil and herbs.
Ravioli
Small, square pasta cases that are stuffed with meat, cheese or vegetables, then cooked in a pan of boiling water and served with a complimenting sauce.
Reduce
Reducing the amount of sauce by boiling and evaporating it off. This concentrates the flavour and thickens the sauce.
Rennet
An extract from a cow or sheep stomach that helps to curdle milk when making cheese.
Rice flour
Rice flour is made from ground raw rice and is used to make rice noodles. It is gluten free so is a good alternative for use in cakes and biscuits.
Rice vinegar
Vinegar made from rice that is often used in Asian cooking. It has a reasonably low acidity and a mild taste.
Rice wine
Used extensively in Oriental cooking. It is made by mixing fermented rice with yeast and water.
Ricotta
Means ‘re-cooked’ due to the fact it is made using the whey - which is a liquid by-product of cheese making. It has a light, creamy texture and can be used for sweet or savoury dishes.
Rigatoni
Large ribbed pasta tubes cut about 5cm wide. Works well with big, rich, creamy tomato sauces.
Rillettes
A kind of pâté or meat product finely sliced and cooked in lard and pushed into a mould or terrine. It can be served hot or cold as an accompaniment to a meal or as an appetizer with crusty bread.
Risotto
A savoury, wet Italian rice dish popular around the world.
Rissole
Savoury patties made with minced meat or fish and seasoned with herbs and onions or garlic and mixed with eggs and breadcrumbs to combine the mixture. They are lightly fried.
Rocher
A rocher is a round ball made with a scoop. Eg, a scoop of icecream.
Rocket
This is a peppery, almost spicy leaf commonly used in salads but can also be used in cooking soups or making pesto. It is another name for arugula in the US.
Rogan josh
An aromatic, lamb curry from India. Lots of chilli is used in this dish. Rogan means oil and josh means hot.
Roquefort
A French blue vein cheese made from unpasteurised ewes’ milk. It is matured in caves in the town of Roquefort.
Rosemary
Rosemary is a herb related to the mint family. It has spiky leaves and a fairly bitter, astringent taste.
Rösti
Layers of grated potatoes fried until crisp. It hails from Switzerland. Any vegetable can be used in its production.
Rouille
Rouille is a sauce from Provencal made from garlic and olive oil and pounded together with chillies and breadcrumbs.
Roux
Mixture of melted butter and flour cooked in a pan to be used as a thickening agent.
Rump
A tender cut of beef from the rump of the animal. It has very good flavour but is slightly tougher than a sirloin steak.
S
Sabayon
Sabayon is also known as zabaione or zabaglione, and is a traditional Italian dessert made with egg yolks, sugar, and marsala (sometimes other sweet wines or prosecco). It also sometimes contains marscapone, cream or whole eggs. It has a light fluffy mouth-feel that is smooth like custard.
Saddle
Saddle refers to a cut of meat (usually sheep, veal or deer). The cut is part of the backbone and both loins from each side of the beast. It is an incredibly tender cut of meat.
Safflower oil
A flavorless & colourless oil that is extracted from safflower, a thistlelike plant with orange heads, of which the seeds are used for oil production. It is sometimes known as saffron thistle or bastard saffron. It is richer in polyunsaturates than any other oil. It has no vitamin E and therefore is less nutritious than other oils. It is ideal for deep frying as it has a high smoke point. It is also resistant to solidifying when chilled.
Saffron
Saffron is the most expensive spice in the world. Its flavour has hints of metallic honey with grassy notes and it gives off a terrific goldy colour to any dish it is used in.
Saga blue
From Denmark, Saga Blue is a soft, double cream blue cheese. It is woven with delicate blue veins and has a very elegant & subtle flavor. Saga blue’s soft white rind is edible. It can be found in specialty cheese shops and many upscale supermarkets.
Saganaki
A favorite Greek appetiser of sliced Kasseri cheese, sprinkled with lemon juice and fried in butter. Olive oil can be used as a substitute to butter.
Sage
Sage is a Mediterranean herb with quite a strong aroma.
Sago
Sago is a starch from the pith of the sago palm. It is a food staple for a lot of people in Papua New Guinea. It can be made into flour, sago meal or sago pearls.
Salamander
A salamander is a large commercial grill that can be heated to very high temperatures. It is a crucial component of any professional kitchen.
Salami
Salami is a type of Italian sausage. It can be made with a combination of pork, beef or veal and is seasoned with herbs and spices and is either smoked, salted or air dried.
Salsa
The Spanish word for sauce. Salsa is served cold and usually has a tomato base with chilli and onions.
Salt cod
Salt cod is dried, salted cod. It is called bacalhau in Portugal and is mixed with potato. It has a delicious saltiness.
Saltimbocca
An Italian dish made with veal, chicken or pork that is cooked with sage, prosciutto and cooked in white wine and oil.
Sambucca
An Italian aniseed flavoured alcohol. It is most often served neat but can be used in cocktails.
Samosa
A deep-fried Indian pastry stuffed with spiced vegetables or meat and often with a curry base.
Samp
Cracked and coarsely ground hominy.
Sand Dab
A small, flat fish found in the Pacific waters from Alaska south to California. It is low in fat with a sweet, moist flesh. Suitable for all cooking methods.
Sangria
A Spanish wine based cocktail perfect for hot Summer days. It is made using red wine, sliced citrus fruit, brandy, soda and sugar.
Santa Claus melon
or Christmas Melon is a member of the Musk-Melon family, on the outside it resembles a small watermelon and has flesh very similar to the honey-dew melon.
Santa Fe Grande chili
A sweet, medium to hot pepper usually sold yellow but does mature to an orange & red. Can be served cooked or raw.
Sapote, white
A native tropical fruit from Mexico and Central America. It has a similar shape to a plum and is the size of a mandarin. It has a thin skin and is yellow or light green. The flesh is a creamy colour and has a creamy sweet texture. They are best ripened at room temperature.
Sapsago cheese
or Schbzieger as it is also known, is a hard cheese from Switzerland. It is a cone-shape. As it is made from skimmed cows milk it contains less than 10 percent fat. Its pungent flavour derives from the addition of a specialty clover called blue-melilot. It also contributes to its light green colour.
Sardine
Sardines are baby pilchards. A small, oily fish.
Sarsaparilla
commonly refers to a popular drink from the 19th century. It is actually a product from the root of the tropical smilax vines.
Sarume
see cuttlefish.
Sashimi
A Japanese dish of finely sliced raw fish or shellfish. It is often served with wasabi, soy sauce and pickled ginger.
Sassafras
are the leaves of the native North American sassafras tree. The leaves are dried and used to make ‘File Powder’ or sassafras tea. Root beer is flavored by the root bark of the sassafras tree.
Satay
Marinated beef or chicken placed onto skewers raw and then cooked on a grill or barbecue. They are served with a spicy peanut sauce.
Sauce Boat
see gravy boat.
Saucisse
literally means ’small sausage’ in French.
Sauerbraten
literally means”sour roast” in German. A German specialty made by marinating beef in a sweet-sour marinade for 2 to 3 days. It is then browned and simmered in the marinade for several hours resulting in an extremely tender roast. It is traditionally served with dumplings, boiled potatoes or noodles.
Sauerkraut
Sauerkraut is shredded and pickled white cabbage.
Sauternes
A sweet wine from the Sauternes region of France. It’s made from Semillon or Sauvignon Blanc grapes that have been infected by botrytis, a beneficial mould that causes the grapes to shrink & shrivel, resulting in a more concentrated piece of fruit. Sauternes is an excellent match to caviar, pate and fois gras.
Scallop
A shellfish with a mild taste and meaty texture. They have a round, white flesh with an orange roe attached to the white meat which is often removed before cooking.
Scone
A small round cake served either sweet or savoury. The sweet version is generally served with cream and jam.
Scrag
The scrag is a cheap cut of lamb from the neck. It works very well in stocks, stew or casseroles.
Sea bream
A firm-fleshed white fish. Can be eaten whole or as a fillet. Regarded as a very nice eating fish with a medium flavour.
Season
To season is to add salt and pepper in quantities which will enhance the flavour of the food. The amount must be determined by tasting the food.
Secondi
Secondi is Italian for second or following. Secondi is commonly used on Italian menus in place of main course or second course terminology.
Semolina
A coarse yellow flour, ground from durum wheat to make pasta.
Service
The service is the period during which a meal is served to guests.
Service staff
The service staff are the waiting staff, front of house.
Shaoxing wine
Shaoxing wine is a Chinese rice wine used in many Oriental cuisines.
Sheriya
Sheriya is the pasta of Morocco. Sheriya are little pellets of dough rolled in to thin strips a fraction thicker than vermicelli pasta. Sheriya is commonly steamed three times. It is usually washed gently in cold water between each steaming. The most common use for sheriya is in stuffing but it is also delicious tossed in butter with cinnamon & sugar.
Shortbread
A Scottish biscuit made with sugar, flour and lots of butter. It crumbles and melts in your mouth when eaten.
Shortcrust pastry
Shortcrust is a crumbly pastry that works best for making pies and tarts.
Shortening
The shortening is the butter, margarine, or other fats used in pastry. It is incorporated into the mixture so that it will constrict the development of gluten in cooking.
Shuck
The word used to describe the action of opening an oyster shell with an oyster shucking knife.
Sichuan pepper
Sichuan pepper is the red-brown berry of an ash tree. It is not actually pepper but can be crushed like pepper or made into a powder.
Silverside
A cut of meat from the rear of an animal. It is boneless and quite a lean cut of meat.
Simnel cake
An Easter fruit cake usually covered with marzipan, with a figure of Christ and eleven marzipan balls representing the eleven apostles.
Sirloin
An excellent cut of meat from the back of the cow. It is most often sold as a steak.
Skordalia
A Greek sauce combining garlic, potatoes, bread and olive oil.
Smen
Smen is a type of clarified butter which contains milk solids that have been allowed to slightly brown, giving it a nutty flavour. Berbers made aged smen by storing it in sealed earthenware jars and burying it or storing it in a cellar for at least a year. Aged smen has the same punchy smell of strong blue cheese. Smen is typically used in Moroccan cooking and can be substituted with ghee.
Smoothie
A non-alcoholic cold drink generally with a dairy base, either yoghurt or milk, and combined with fruit and honey and oats or any combination of vegetables.
Smorgasbord
A smorgasbord is a traditional Swedish buffet. It includes hot and cold dishes and everything from pickled herrings to salads, to meats, to cheeses.
Soba noodles
A thin, grey Japanese noodle made from buckwheat. Soba noodles can be used in soups or stir-fries.
Sorbet
A frozen fruit dessert. It is almost like a smooth frozen puree and is made with any kind of fruit, sugar syrup and sometimes liqueur.
Sorrel
Sorrel is a type of plant used in cooking. It has a reasonably sour and acidic taste.
Soufflé
A souffle’ is a sweet or savoury dish using eggs to aerate and rise while cooking.
Soy sauce
Soy sauce is made from soya beans that are fermented with salt, water and crushed wheat. It is a staple ingredient in Oriental cooking.
Spatchcock
A Spatchcock is a bird split in half through the back and flattened out before cooking. Quite often people believe spatchcock to be a particular type of bird rather than a method of preparation. Splitting and flattening of the bird is a great way of reducing cooking time and may be where the word was derived from. Dispatch cock was often a demand for a speedy meal meaning to grill a bird.
Spatula
A spatula is a wooden stirrer with a broad flat blade.
Speck
Speck is salted pork fat used for flavouring.
Spelt
Spelt is a European type of wheat. It has high protein and a slightly nutty flavour and is a good substitute for those with a gluten intolerance.
Sprue asparagus
The season’s first picking of asparagus. They are thin stalks and have a nice sweet flavour.
Squab
A squab is a young domestic pigeon.
Star anise
Star anise is a spice with eight points, like a star. It can be ground or used as is, as long as it is removed from the dish before serving. It is popular in Asian cooking and has an aniseed flavour.
Starfruit
Another name for carambola. It has a yellowy-green skin, and is shaped like a star. Has a fairly sour taste to it.
Stock
A flavoured liquid used in making sauces , soups or slow cooking a casserole. Stock can be based on beef, chicken, vegetables or fish and the longer a stock is simmering, the more flavour it will contain.
Strong flour
Is flour with a high gluten content. Better used for baking yeast products and pastas.
Strudel
Strudel is an Austrian dessert that has layers of pastry enveloping any type of fruit but most commonly apple.
Supreme
Supreme cuts refer to the best portions/cuts of meat. Usually referring to the chicken cut of breast and wing-tip with skin left on.
Sweat
Sweating involves slow cooking cubed vegetables in butter or oil.
Sweet potato
Sweet potato is a root vegetable similar to the potato in appearance but with a unique, almost sweet flavour to it. They have a light orange or pink skin and an orange flesh that deepens in colour when cooked.
Syllabub
An English dessert steeped in history - all the way back to Queen Elizabeth I. It is made by combining whipped cream with an alcohol - usually sherry or white wine - and lemon juice.
T
Tabasco
Tabasco is the name of a popular type of chilli sauce. It is made in Louisiana, US and is actually aged in oak barrels with vinegar and salt. It can be used in any type of cuisine and even in cocktails to give a little bit of zing.
Tabbouli
Tabbouli is an Arabic dish that is made using various herbs such as parsley and mint, spring onion, lemon juice and tomato. Salt and pepper are added to taste along with olive oil and cinnamon. It has a light, fresh flavour and is traditionally served in a lettuce leaf.
Tagine
Tagine relates to both the name of the dish and also the type of dish that it is cooked in. It is a part of Moroccan cuisine and includes meat and vegetables and many aromatic flavours. The dish is made out of pottery and has a smooth, conical lid to keep the heat and flavour in when cooking.
Tagliatelle
Tagliatelle is a type of ribbon pasta similar to spaghetti.
Tamari
Tamari is a type of soy sauce. It is gluten free. It has a dark, rich colour and flavour and can be used as a dip or added to marinades or a substitute for anything you may use soy sauce in.
Tamarillo
An egg shaped tropical fruit with a red colour inside and out.
Tamarind
The pulp of the fruit of the tamarind tree which hails from Africa. It has a very sour or acidic taste that works well in chutneys or jams but can also be added in moderation to enhance the flavour of any cuisine. It is used commonly in Indian cooking.
Tandoori
Tandoori means a dish that has been cooked in a traditional Indian tandoor - a tall, clay oven. The food is marinated in a thick paste made from herbs and spices such as ginger, cumin, coriander, paprika, turmeric and cayenne. It also has garlic, lemon juice, oil and yoghurt.
Tangerine
Tangerine is the name given to small citrus fruits such as mandarin, satsuma and clementine. They have a delicious, sweet flesh and can be peeled apart in segments like an orange.
Tapenade
Tapenade is a French paste, traditionally with an olive base and including capers, basil and parsley. It is served with crusty bread as an appetizer.
Taramasalata
A thick, creamy Greek dip made from olive oil, lemon juice, breadcrumbs or mashed potato, fish roe and seasonings.
Tarragon
Tarragon is a herb with long, green leaves and an aniseed type flavour.
Tartare
Tartare is one word with two meanings. Steak tartare is raw minced, or finely chopped, beef served with a raw egg yolk and seasoning. Tartare sauce is a common seafood accompaniment made of mayonnaise, gherkins and capers.
Tarte tatin
Tarte tatin is a classic French dessert that is cooked in a pan with no pastry base. The fruit is caramelized before placing in the oven with the pastry placed on top of the fruit. When served, the pan is flipped so the pastry becomes the base of the dessert and the fruit is on top.
Teriyaki
Teriyaki refers to a Japanese marinade of soy sauce, sugar, mirin and ginger which is pasted on beef, chicken or fish.
Terrine
A terrine is both the name of a type of dish as well as a dish. The dish involves pressing different types of meats together into a terrine dish. The dish is then placed in a bain marie and slow cooked. When cooked a weight is put onto the terrine to weigh it down and remove all air pockets, during which it is placed in the fridge to set.
Thyme
Thyme is a very common aromatic herb used in many types of cuisine. It works excellently with most meat dishes.
Timbale
A timbale is a deep round dish used to layer food into and turn out to serve.
Tiramisu
Tiramisu is an Italian dessert made with layered coffee and brandy soaked biscuits, with mascarpone cheese and chocolate
Tisane
Tisane is a type of herbal tea combining a number of medicinal plants and herbs.
Tobsil
A tobsil is a shallow rounded pan with two handles that is made from copper or aluminium and lined with tin.
Tofu
Tofu is another name for bean curd and it is made by coagulating soya milk and pressing the remaining curd into blocks. It has quite a mild flavour but takes on flavourings very well. It is used commonly in Oriental cooking.
Tripe
The stomach of a cow, pig, sheep or ox - ox having arguably the best flavour. Tripe is usually sold specially prepared or cleaned for cooking and is very much an acquired taste. Depending on which animal it comes from, it will have a different appearance (’honeycomb’ tripe is reckoned by some to be the best for cooking). A popular way of cooking it in the UK is with onions.
Trompette de la mort
A wild mushroom also known as the black chanterelle, the horn of plenty and the trumpet of death. It has a rich, intense flavour with a certain amount of nuttiness.
Truffle
Truffle is a knobbly fungus that grows around the roots of oak, chestnut and beech trees. They have a wonderful earthy flavour and due to their rarity, they are one of the most expensive foods in the world.
Trussing
Trussing is tying or threading meat so that it stays intact and in shape for the cooking process.
Turmeric
Turmeric is a bright yellow spice related to the ginger family. It is often used in curry powder and in many North African meat dishes.
U
Unleavened bread
Bread that is made without a raising agent such as yeast or baking powder.
V
Vacherin
Vacherin is a cow’s milk cheese made in France and Switzerland. There are three main types each with different nuances
Vanilla pod
A pod from the vanilla orchid. Has a sweet, vanilla fragrance and flavour.
Verjus or verjuice
Verjuice is unfermented sour grape juice. It helps make excellent sauces, marinades or dressings.
Vermicelli
Vermicelli is a very thin spaghetti.
Vichyssoise
A soup made with potatoes, leek and cream and blended smooth. It can be served hot or cold.
Vinaigrette
Vinaigrette is a salad dressing made of olive oil, balsamic or other vinegar and salt and pepper. It can be further enhanced by adding herbs or mustards or honey.
Vol-au-vent
Bite sized puff pastry filled with various fillings and served as an appetizer.
W
Waiter
A waiter is someone who works at a restaurant or a bar, supplying customers with food and drinks on request. A male waiting tables is traditionally called a ‘waiter’ and a female is usually called a ‘waitress’.
Walnut
A type of nut.
Wasabi
Wasabi is quite a hot ingredient that comes from a herb root that grows in Japan and Serbia. It is used commonly in Japanese cuisine.
Whelk
A whelk is a type of sea snail with a spiral shell. They taste quite salty and a little chewy.
Whisk
To whisk is to beat into a froth.
White sauce
A basic white sauce is made with creamed butter and flour mixed with milk and cooked over a low heat.
Whiting
A long, thin white flesh fish. It has a delicate texture and a mild flavour.
Worcestershire sauce
A bottled English sauce made from fermented anchovy, shallots, garlic, soy sauce, tamarind, salt and vinegar and then aged in barrels.
X
X-top
An American term where “X” refers to a specific number, top refers to the table or party. Refers to either the size of a table (two-top or deuce, 4-top, 6-top, etc.), or, as in deuce, can refer to the number of people in the dining party. Usually refers to the size of the party. Top replaces the word ‘pax’ in Australia.
XO
XO stands for ‘extra old’ and is used to show that a cognac has been aged for a minimum of seven years. VSOP (very superior old pale) must be a minimum of four years old and VS (very special) must be a minimum of two years old.
Y
Yakitori
A Japanese dish of bite-sized pieces of an entire chicken skewered and grilled. It is dipped in a sweet teriyaki sauce prior to grilling.
Yam
The yam is the tuber of a tropical vine. It is not related to the sweet potato. They are quite sweet due to their high sugar content. A staple food in South America, Africa and the Caribbean.
Yeast
Yeast is a living fungus that multiplies in moist, warm conditions. It is an essential component in brewing and bread making.
Yoghurt
Yoghurt is a thick dairy product often flavoured and made from fermented milk.
Z
Za’atar
Za’atar is the Arabic word for thyme. Za’atar is also a Lebanese herb & spice mix used to sprinkle on bread. Cultivated herbs cannot replicate the flavour imparted by the Mediterranean growing climate so dried greek thyme or lemon thyme should be used if a Moroccan recipe requires Za’atar to be used.
Zabaglione
A rich, foamy Italian dessert made by whisking egg yolks, marsala wine and sugar together over a gentle heat. Fresh fruit can also be added for extra flavour.
Zest
Zest is the outer rind of citrus fruit. It adds a nice citrus zing when added to a dish.
Zucchini
Zucchini is another name for courgette. It is a vegetable used in many savoury dishes.
