FRENCH LESSONS

Our goal is to get you to be able to speak French as a professional language (kitchen, food & beverage, hospitality, …) as well as a general language for the daily using (transports, shopping, tourism,…). We also intend to introduce France to you and to impart to you something about French culture, French civilization and French “way of life”.

The program depends on the average level of the different groups after evaluation (initiation, improvement, conversation) and their specialization and can be conducted in English (for beginners) or in French.

All programs include specific vocabulary, dialogs and typical expressions according to your specialization as well as general vocabulary, texts and debates and also information about professional reality and daily life in France.

Welcome in the world of French Cuisine

Sometimes elegant, sometimes rustic, and always exquisite –Mastering the art of French cooking is considered by many to be the pinnacle of culinary achievement.

French cuisine was codified in the 20th century by Georges Auguste Escoffier to become the modern version of haute cuisine.
Escoffier's major work, however, left out much of the regional character to be found in the provinces of France.
Gastro-tourism and the Guide Michelin helped to bring people to the countryside during the 20th century and beyond, to sample this rich bourgeois and peasant cuisine of France.
Basque cuisine has also been a great influence over the cuisine in the southwest of France.
Ingredients and dishes vary by region.
There are many significant regional dishes that have become both national and regional.
Many dishes that were once regional, however, have proliferated in different variations across the country in the present day.
Cheese and wine are also a major part of the cuisine, playing different roles both regionally and nationally with their many variations and Appellation d'origine contrôlée (AOC) (regulated appellation) laws.

Regional Specialties
For French citizens, location makes a difference in what cuisine is prepared. Metropolitan dwellers are likely to sample a wide array of regional and national dishes, while older, settled adults in rural areas adhere much closer to their native regional food, including smoked cold cuts and terrines
At this point; cheese and wine remain being a must on each table.

Typical French foods rely heavily on regional and seasonal products. Fresh melons, berries, mange tout, scallions, mushrooms, various squash and stone fruits are among the most commonly used produce.
Poultry, beef, lamb, and veal are easily available year round.

The chef of “CHR PLUS” is sharing with you different types of sauces which over the centuries have been giving the french cuisine its tendency for Excellency.
From the ancient classical roux, thickening a broth to a light whipped sauce like “Béarnaise”, or creamy sauces like “red and yellow capsicum beurre blanc”.

Southern France, pretty much like our school features the rich, sophisticated flavors of olive oil, garlic, fruits and vegetables finding their sweetness under a warm sun.
We are selecting and using fresh products from the local market in order to get the best out of it.

History of French Cuisine
In the mid-15th century, Catherine de Medicis of Italy moved to France to marry the future King Henri II, bringing with her Florentine-educated cooks and a sense of creative drama and manners. In the coming years, French cuisine turned into a magical art of beautiful presentation and innovative flavors.
The 20th century brought about dramatic changes in French cuisine as well.
New cuisine (nouvelle cuisine) was a 1970s backlash to the classic heavy French cuisine. It lightened up cream sauces and focused on the pure taste of fewer ingredients. It is evident in today’s general French cooking by flexible preparation methods and more experimentation with non-traditional flavors.

French cuisine is a unique, cultural experience that melts flavorful, nutritious foods with beauty, leisure, and therapeutic preparation.
Making and savoring French food is an art that takes a lifetime to master, yet requires that time stand still to appreciate its splendor.
Explore French cuisine: an art, a tradition… a way of life.

Skin the liver and remove the gristle.Cut in thin slices on the slant.Pass the slices of liver through seasoned flour.Shake off the excess flour.Quickly fry on both sides in hot fat.Remove the rind and bone from the bacon and grill on both sides.Serve the liver and bacon with a cordon of jus-lié and a sauceboat of jus-lié.



Braised rice with chicken livers





4 portions

10 portions



Chicken livers 100g (4oz) 250g (10oz)
Salt, mill pepper
Butter or margarine 25g(1oz) 60g (2 ½ oz)
Demi-glace or jus-lié 60 ml (1/8 pt) 150ml (1/3 pt)
Braised rice 200 g (1/2 lb) 500g (1 ¼ Lb)



Trim the livers, cut into 1 cm (½ inch) pieces.Season lightly with salt and pepper.Fry quickly in the butter in a frying-pan. Drain well.Mix with the demi-glace or the jus-lié; do not reboil.Correct the seasoning.Make a well with the rice pilaff on the dish.Serve the livers in the centre of the rice.



Mashed potatoes



Wash, peel and rewash the potatoes. Cut to an even size.Cook in lightly salted water or steam.Drain off the water, cover and return to a low to dry out the potatoes.Pass through a medium sieve of a special potato masher.Return the potatoes to a clean pan.Add 25 g (1 Oz) butter per ½ kg (1 lb) and mix in with a wooden spoon.Gradually add warm milk 30 ml (1/8 pint) stirring continuously until a smooth creamy consistency is reached.Correct the seasoning and serve.

Note: Variations of mashed potatoes can be achieved by:dressing in a serving dish and surrounding with a cordon of fresh cream;placing in a serving dish, sprinkling with grated cheese, melted butter and browning under a salamander;adding 50 g (2 oz) diced cooked lean ham, 25 g (1 Oz) diced red pepper and chopped parsley;adding chopped spring onions (this dish is known as champ);adding a good quality olive oil in place of butter.

Duchess potatoes (basic recipe)

1. Wash, peel and rewash the potatoes. Cut to an even size.
2. Cook in lightly salted water.
3. Drain off the water, cover and return to a low heat to dry out the potatoes.
4. Pass through a medium sieve or a special potato masher or mouli.
5. Place the potatoes in a clean pan.
6. Add 1 egg yolk per ½ kg (1 lb) and stir in vigorously with a wooden spoon.
7. Mix in 25 g (1 oz) butter or margarine per ½ kg (1 lb). Correct the seasoning.
8. Place in a piping bag with a large star tube and pipe out into neat spirals about 2 cm (1 inch) diameter and 5 cm (2 inches) high on to a lightly greased baking sheet.
9. Place in a hot oven at 230 0C (Reg. 8; 4500F) for 2-3 minutes in order to slightly firm the edges.
10. Remove from the oven and brush with eggwash.
11. Brown lightly in a hot oven or under the salamander.



Croquette potatoes

1. Use a duchess mixture moulded cylinder shape 5x2cm (2x1 inches).
2. Pass through flour, eggwash and breadcrumbs.
3. Reshape with a palette knife and deep fry in hot deep fat (185 0C/365 0F) in a frying-basket
4. When the potatoes are a golden colour, drain well and serve.





Braised celery





4 portions

10 portions

Heads of celery

2

5

Carrots, sliced

100 g (4 oz)

250 g (10 oz)

Onion, sliced

100 g (4 oz)

250 g (10 oz)

Bouquet garni





White stock

¼ litre (½ pt)

600 ml (1¼ pt)

Salt, pepper





Fat bacon or suet

50 g (2 oz)

125 g (5 oz)

Crusts of bread

2

5

1. Trim the celery heads and the root, cut off the outside discoloured stalks and cut the heads to approximately 15cm (6 inch) lengths.
2. Wash well under running cold water.
3. Place in a pan of boiling water. Simmer for about 20 minutes until limp. Refresh and rewash.
4. Place the sliced vegetables in a sauté pan, sauteuse or casserole.
5. Add the celery heads whole or cut them in halves lengthwise, fold over and place on the bed of roots.
6. Add the bouquet garni, barely cover with stock and season.
7. Add the fat bacon or suet, the crusts of bread, cover with a buttered greaseproof paper and a tight lid and cook gently in a moderate oven at 150-200 0C (Reg. 2-6; 300-400 0F) for 2 hours or until tender.
8. Remove the celery from the pan, drain well and dress neatly.
9. Add the cooking liquor to an equal amount of jus-lié or demi-glace, reduce and correct the seasoning and consistency.
10. Mask the celery, finish with chopped parsley, and serve.





Braised or pilaff rice





4 portions

10 portions

Butter

50 g (2 oz)

125 g (5 oz)

Chopped onion

25 g (1 oz)

60 g (2½ oz)

Rice (long grain), white or brown

100 g (4 oz)

250 g (10 oz)

White stock (preferably chicken)

200 ml (approx 3/8 pt)

500 ml (1¼ pt)

Salt, mill pepper







Place 25 g (1 oz) butter in a small sauteuse. Add the onion.Cook gently without colouring for 2-3 minutes. Add the rice.Cook gently without colouring for 2-3 minutes. Add twice the amount of stock to rice. Season, cover with a buttered paper, bring to the boil.Place in a hot oven 230-250 0C (Reg. 8-9; 50-500 0F) for approximately 15 minutes until cooked.Remove immediately into a cool sauteuse.Carefully mix in the remaining butter with a two-pronged fork. Correct the seasoning and serve.







Baked rice pudding





4 portions

10 portions

Rice (short or wholegrain)

100 g (4 oz)

250 g (10 oz)

Sugar, castor or unrefined

50 g (2 oz)

125 g (5 oz)

Milk, whole or skimmed

½ litre (1 pt)

1¼ litre (2½ pt)

Butter or margarine

10 g (½ oz)

25 g (1 oz)

Vanilla essence

2-3 drops

6-8 drops

Grated nutmeg







Wash the rice, place in a pie dish.Add the sugar and milk, mix well.Add the butter, essence and nutmeg.Place on a baking sheet; clean the rim of the pie dish.Bake at 180-200 0C (Reg. 4-6; 35O-400 0F), until the milk starts simmering.Reduce the heat and allow the pudding to cook slowly, allowing 1½-2 hours in all.





------Egg-based sauces------
Sabayon sauce





8 portions

Egg yolks

8 yolks

Castor or unrefined sugar

100 g (4 oz)

Dry white wine

¼ litre (½ pt)



Whisk the egg yolks and sugar in a 1 litre (2 pint) pan or basin until white. Dilute with the wine. Place the pan or basin in a bain-marie of warm water. Whisk the mixture continuously until it increases to four times its bulk and is firm and frothy.
Note: Sauce sabayon may be offered as an accompaniment to any suitable hot sweet (pudding soufflé).
A sauce sabayon may also be made using milk in place of wine, which can be flavoured according to taste: vanilla, nutmeg, cinnamon.







Sabayon with Marsala (Zabaglione)





4 portions

10 portions

Egg yolks

8

20

Castor or unrefined sugar

200 g (8 oz)

500 g (1¼ lb)

marsala

150 ml (1/3 pt)

375 ml (3/4 pt)



Whisk the egg yolks and sugar in a bowl until almost white.Mix in the Marsala. Place the bowl and contents in a bain-marie of warm water.Whisk mixture continuously until it increases to four times its bulk and is firm and frothy.Pour the mixture into glass goblets.Accompany with a suitable biscuit, e.g. sponge fingers.



Bavarois (basic recipe)





6-8 portions

Gelatine

10 g (½ oz)

*Eggs, separated

2

Castor sugar

50 g (2 oz)

Milk, whole or skimmed

¼ litre (½ pt)

Whipping or double cream or non-diary cream

125 ml (¼ pt)

If using leaf gelatine, soak in cold water.Cream the yolks and sugar in a bowl until almost white.Whisk on the milk, which has been brought to the boil; mix well.Clean the milk saucepan, which should be a thick based one, and return the mixture to it.Return to a low heat and stir continuously with a wooden spoon until the mixture coats the back of the spoon. The mixture must not boil.Remove from the heat; add the gelatine and stir until dissolved.Pass through a fine strainer into a clean bowl, leave in a cool place, stirring occasionally until almost setting point.Fold in the lightly beaten cream.Fold in the stiffly beaten whites.Pour the mixture into a mould (may be very lightly greased with oil).Allow to set in the refrigerator.Shake and turn out on to a flat dish.

Note: Bavarois may be decorated with sweetened, flavoured whipped cream. Variations include:

Chocolate bavarois Dissolve 50 g (2 oz) chocolate couverture in the milk. Decorate with whipped cream and grated chocolate.Coffee bavarois Proceed as for bavarois with the addition of coffee essence to taste.Lemon bavarois As orange bavarois using lemons in place of oranges.Lime bavarois As orange bavarois using limes in place of oranges.Orange bavarois Add grated zest and juice of 2 oranges and 1 or 2 drops orange colour to the mixture, and increase the gelatine by 2 leaves. Decorate with blanched, fine julienne of orange zest, orange segments and whipped cream.
* Because of the risk of salmonella it is advisable to use reconstituted, pasteurised egg whites.





Rice pudding

4 portions 10 portions
rice (short or wholegrain) 100g ( 4oz) 250g ( 10oz)
sugar, castor or unrefined 50 g (2oz) 125g (5oz)
milk, whole or skimmed ½ litre (1pt) 1 ¼ litre (2 ½ pt)
butter or margarine 10 g (1/2 oz) 25 g (1 ¼ oz)
vanilla essence 2-3 drops 6-8
grated nutmeg

Boil the milk in a thick-based pan.Add the washed rice, stir to the boil.Simmer gently, stirring frequently until the rice is cooked.Mix in the sugar, flavouring and butter (at this stage an egg yolk may also be added). A vanilla pod can be used in place of essence.Pour into a pie dish, place on a baking tray and brown lightly under the salamander.
Note: Candied fruit and chopped nuts may be added to the rice for menu variety.





























White chocolate mousse





4 portions

10 portions

Milk, whole or skimmed

125 ml (¼ pt)

300 ml (5/8pt)

Orange, grated zest

1

2-3

White chocolate

150 g (6 oz)

375 g (15 oz)

Eggs

2

5

Castor sugar

25 g (1 oz)

60 g (2½ oz)

Leaf gelatine

6 g (¼ oz)

12 g (5/8 oz)

Whipping cream, fromage frais or natural yoghurt

250 ml (½ pt)

600 ml (1¼ pt)

Heat the milk to boiling point with the grated zest of the orange.Add the white chocolate and melt. Stir well, away from the heat.Whisk the eggs and sugar together, add the hot milk and return to the saucepan.Stir on the side of the stove until the mixture coats the back of a spoon but do not boil. Remove from the heat.Add the soaked and squeezed gelatine and bring down to setting point.Fold in the whipped cream or alternative. Carefully and immediately pour into the mould.Turn out and use as required.
Note: The mousse can be prepared in individual moulds, turned out onto plates, topped with poached fruit (pears, peaches, apricots) or fresh berries (loganberries, raspberries, strawberries). It can be coated with a suitable sauce (lemon, orange, lime, strawberry, Grand Marnier, grenadine).



Choux paste





5-8 portions

10-16 portions

Water

¼ litre (½ pt)

600 ml (1¼ pt)

Pinch of sugar and salt





Butter, margarine or butter

100 g (4 oz)

250 g (10 oz)

Flour (strong)

125 g (5 oz)

300 g (12½ oz)

Eggs

4

10

Bring the water, sugar and fat to the boil in a saucepan.Remove from heat.Add the sieved flour and mix in with a wooden spoon; 50%, 70% or 100% wholemeal flour may be used.Return to a moderate heat and stir continuously until the mixture leaves the sides of the pan.Remove from the heat and allow to cool.Gradually add the beaten eggs, mixing well.The paste should be of dropping consistency.
Note: Choux paste is used for éclairs, cream buns, and profiteroles.





Chocolate éclairs





Makes 12 èclairs

Choux paste

125 ml (¼ pt)

Fondant

100 g (4 oz)

Whipped cream

¼ litre (½ pt)

Chocolate couverture

25 g (1 oz)





Place the choux paste into a piping bag with a 1 cm (½ inch) plain tube.Pipe into 8 cm (3 inch) lengths onto a lightly greased baking sheet.Bake at 200-2200C (Reg. 6-7; 400-4250F) for about 30 minutes.Allow to cool.Slit down one side, with a sharp knife.Fill with sweetened, vanilla-flavoured whipped cream, using a piping bag and small tube. The continental fashion is to fill with pastry cream.Warm the fondant, add the finely cut chocolate, allow to melt slowly, adjust the consistency with a little sugar and water syrup if necessary. Do not overheat or the fondant will lose its shine.Glaze the éclairs by dipping them in the fondant; remove the surplus with the finger. Allow to set.



Coffee éclairs

Add a few drops of coffee essence instead of chocolate to the fondant. Coffee éclairs may be filled with coffee-flavoured pastry cream.



















GLOSSARY OF CULINARY TERMS

A la carte

Dishes prepared to order and priced individually

Accompaniments

Items offered separately with a dish of food

Agar-Agar

A vegetable gelling agent obtained from seaweed used as a substitute for gelatine

Ambient

Room temperature, surrounding atmosphere

Amino acid

Organic acids found in proteins

Antibiotic

Drug used to destroy disease-producing germs within human or animal bodies

Antiseptic

Substance that prevents the growth of bacteria and moulds specifically on or in the human body

Aromates

Fragrant herbs and spices

Ascorbic acid

Known as vitamin C, found in citrus fruits and blackcurrants, necessary for growth and maintenance of health

Aspic

A savoury jelly mainly used for decorative larder work

Au bleu

When applied to meat it means very underdone

Au beurre

With butter

Au four

Baked in the oven

Au gratin

Sprinkled with cheese or breadcrumbs and browned

Au vin blanc

With white wine





Bacterium (singular)

Single celled micro-organisms: some are harmful and cause food

Bacteria (plural)

poisoning; others are useful such as those used in cheese making

Bactericide

Substance which destroys bacteria

Bain-marieA container of water to keep foods hot without fear of burning

A container of water for cooking foods to prevent them burning

A deep narrow container for storing hot sauces, soups and gravies

Barquette

A boat-shaped pastry tartlet

Basting

Spooning melted fat over the food during cooking to keep the food moist

Bat out

To flatten slices of raw meat with a cutlet bat

Bean curd

Also known as tofu; a curdled, soft, cheese-like preparation made from soybean milk; it is a good source of protein

Bean sprouts

Young shoots of dried beans: mung beans, alfalfa and soybean

Beurre manié

Equal quantities of flour and butter used for thickening sauces

Blanc

A cooking liquor of water, lemon juice, flour and salt; also applied to the white of chicken - the breast and wings



Blanch

To make white as with bones and meat

To retain colour as with certain vegetables

To skin, as for tomatoes

To make limp as for certain braised vegetables

To cook without colour as for the first frying of fried (chip) potatoes

Blanquette

A white stew cooked in stock from which the sauce is made

Bombay duck

Small, dried, salted fish; fried, it is used as an accompaniment to curry dishes

Bone out

To remove the bones

Botulism

Rare form of food poisoning

Bouchée

A small puff paste case, literally a mouthful

Bouillon

Unclarified stock

Bouquet garni

A faggot of herbs: parsley stalks, thyme and bay leaf, tied in pieces of celery and leek

Brine

A preserving solution of water, salt, saltpetre and aromates used for meats (silverside, brisket, tongue)

Brunoise

Small dice

ButtersBlack butter

Brown butter: nut brown butter (beurre noisette)

Melted butter (beurre fondu)

Parsley butter (beurre maître d’hôtel)

Buttermilk

Liquid remaining from the churning of butter

Calcium

A mineral required for building bones and teeth, obtained from cheese and milk

Calorie

A unit of heat or energy, known as a kilocalorie

Canapé

A cushion of bread on which are served various foods, hot or cold

Carbohydrate

A nutrient which has three groups, sugar, starch and cellulose; the first two provide the body with energy; cellulose provides roughage (dietary fibre)

Carbon dioxide

A gas produced by all raising agents

Carrier

A person who harbours and may transmit pathogenic organisms without showing signs of illness

Carte du jour

Menu for the day

Casserole

An earthenware fireproof dish with a lid

Cellulose

The coarse structure of fruit, vegetables and cereals which is not digested but used as roughage (dietary fibre)

Chateaubriand

The head of the fillet of beef







Chaud-froid



A demi-glace or creamed velouté with gelatine or aspic added, used for masking cold dishes

Chiffonade

Fine shreds, e.g. spinach, lettuce

Chinois

A conical strainer

Chlorophyll

The green colour in vegetables

Clarification

To make clear such as stock, jelly, butter

Clostridium perfringens

Food poisoning bacteria found in the soil, vegetables and meat

Coagulation

The solidification of protein which is irreversible (fried egg, cooking of meat)

Cocotte

Porcelain or earthenware fireproof dish

Compote

Stewed (stewed fruit)

Concassé

Coarsely chopped (parsley, tomatoes)

Consommé

Basic clear soup

Contamination

Occurrence of any objectionable matter in food

Cook out

The process of cooking the flour in a roux, soup or sauce

Correcting

Adjusting the seasoning, consistency and colour

Coupe

An individual serving bowl

Court-boullion

A well-flavoured cooking liquor for fish

Crême fraiche

Whipping cream and buttermilk heated to 24-290C (75-840F)

Crêpes

Pancakes

Cross-contamination

The transfer of micro-organisms from contaminated to uncontaminated hands, utensils or equipment

Credit notes

Issued when invoice contains incorrect details; credit is therefore given

Croûtons

Cubes of fried or toasted bread served with soup; also triangular pieces served with spinach, and heart-shaped with certain vegetables and entrées

Crudités

Small neat pieces of raw vegetables

Cullis (Coulis)

Sauce made of fruit or vegetable purée, e.g. raspberry, tomato





Danger zone of bacterial Growth

Temperature range within which multiplication of pathogenic

bacteria is possible. From 1O-630C (50-1450F)

Dariole

A small mould as used for cream caramel

Darne

A slice of round fish on the bone

Delivery note

Form sent by supplier with delivery of goods

Detergent

Substance which dissolves grease

Demi-glace

Equal quantities of brown sauce and brown stock reduced by half

Dilute

To mix a powder, e.g. cornflour with a liquid

Dish paper

A plain dish paper



Disinfectant



Substance which reduces the risk of infection

Doily

A fancy dish paper

Drain

Placing food in a colander, allowing liquid to seep out

Duxelle

Finely chopped mushrooms cooked with chopped shallots





Eggwash

Beaten egg with a little milk or water

Emulsion

A mixture of oil and liquid (such as vinegar) which does not separate on standing (mayonnaise, hollandaise)

Entrecote

A steak cut from a boned sirloin

Enzymes

Chemical substances produced from living cells

Escalope

A thin slice such as escalope of veal





Farce

Stuffing

Fécule

Fine potato flour

Fines herbes

Chopped fresh herbs (parsley, tarragon and chervil)

First aid materials

Suitable and sufficient bandages and dressing including waterproof dressing and antiseptic; all dressings to be individually wrapped

Fleurons

Small crescent-shaped pieces of puff pastry

Flute

A 20cm (1 inch) diameter French bread used for soup garnishes

Food borne

Bacteria carried on food

Food handling

Any operation in the storage, preparation, production, processing, packaging, transporting, distribution and sale of food

Frappé

Chilled, e.g. melon frappé

Freezer burn

Affects frozen items which are spoiled due to being unprotected for too long

Friandises

Sweetmeats, petits fours

Fricassée

A white stew in which the meat, poultry or fish is cooked in the sauce

Friture

A pan that contains deep fat

Fumé

Smoked, e.g. saumon fumé, smoked salmon





Garam masala

A combination of spices

Garnish

Trimmings on the dish

Gastroenteritis

Inflammation of the stomach and intestinal tract that normally results in diarrhoea

Gâteau

A cake of more than one portion

Ghee

The Indian name for clarified butter; ghee is pure butterfat

Glace

Ice or ice cream from which all milk solids have been removed



Glaze



To glazeTo colour a dish under the salamander (fillets of sole bonne femme)

To finish a flan or tartlet (for instance with apricot jam)

To finish certain vegetables (i.e. glazed carrots)

Gluten

This is formed from protein in flour when mixed with water

Haché

Finely chopped or minced

Hors-d'oeuvre

Appetising first course dishes

Humidity

Indicates amount of moisture in the air





Incubation period

Time between infection and first signs of illness

Infestations

Insects breeding on the premises

Insecticide

Chemical used to kill insects

Invoices

Bill listing items delivered with costs of items





Jardiniére

Vegetables cut into batons

Julienne

Cut into fine strips

Jus-lié

Thickened gravy

Larding

Inserting strips of fat bacon into meat

Lardons

Batons of thick streaky bacon

Liaison

A thickening or binding





MacedoineA mixture of fruit or vegetables

Cut into ½ cm (¼ inch) dice

Magnetron

The device which generates microwaves in a microwave oven

Marinade

A richly spiced pickling liquid used to give flavour and to assist tenderising meats

Marmite

Stock pot

Menu

List of dishes available

Micro-organisms

Very small living plants or animals (bacteria, yeasts, moulds)

Mignonnette

Coarsely ground pepper

Mildew

Type of fungus similar to mould

Mineral salts

These are mineral elements, small quantities of which are essential for health

Mirepoix

Roughly cut onion, carrots, a sprig of thyme and a bayleaf

Miso

Seasoning made from fermented soybeans

Monosodium glutamate

A substance added to food products to increase flavour



Moulds



Microscopic plants (fungi) that may appear as woolly patches on food

Mousse

A dish of light consistency, hot or cold





Natives

A menu term for English oysters

Navarin

Brown stew of lamb

Niacin

Part of vitamin B, found in liver, kidney, meat extract, bacon

Noisette (nut)

A cut from a boned-out loin of lamb

Nutrients

These are the components of food required for health (protein,fats, carbohydrates, vitamins, mineral salts, water)





Optimum

Best or most favourable





Palatable

Pleasant to taste

Pass

To cause to go through a sieve or strainer

Pathogen

Disease-producing organism

Paupiette

A stuffed and roiled strip of fish or meat

Paysanne

Cut in even thin triangular, round or square pieces

Pesticide

Chemical used to kill pests

Pests

Such as cockroaches, flies, silverfish

Petits fours

Very small pastries, biscuits, sweets, sweetmeats

pH value

A scale indicating acidity or alkalinity in food

Phosphorus

A mineral element found in fish. Required for building bones and teeth

Poppadums

Dried, thin, large, round wafers made from lentil flour, used as an accompaniment to Indian dishes

Protein

The nutrient which is needed for growth and repair

Prove

To allow a yeast dough to rest in a warm place so that it can expand

Pulses

Vegetables grown in pods (peas and beans) and dried; source of protein and roughage





Quark

Salt-free soft cheese made from semi-skimmed milk





Ragoût

Stew (ragoût de boeuf); brown beef stew

Rare

When applied to meat, it means underdone

Reduce

To concentrate a liquid by boiling

Refresh

To make cold under running cold water

Residual insecticide

Long lasting insecticide which remains active for a considerable period of time



Riboflavin



Part of vitamin B known as B2. Sources in yeast, liver, eggs, cheese

Rissoler

To fry to a golden brown

Rodents

Rats and mice

Roux

A thickening of cooked flour and fat





Sabayon

Yolks of eggs and a little water or wine cooked until creamy

Saccharometer

An instrument for measuring the density of sugar

Salmonella

Food poisoning bacterium found in meat and poultry

Sanitiser

Chemical agent used for cleaning and disinfecting surfaces and equipment





SautéTo toss in fat (pommes sautées)

To cook quickly in a sauté pan or frying pan

A brown stew of a specific type, (veal sauté)

Seal

To set the surface of meat in a hot oven or pan to colour and retain the juices

SetTo seal the outside surface

To allow to become firm or firmer (jelly)

Shredded

Cut in fine strips (lettuce, onion)

Silicone paper

Non-stick paper (siliconised paper)

Singe

To brown or colour

Smetana

A low fat product; a cross between soured cream and yoghurt

Sodium

Mineral element in the form of salt (sodium chloride); found in cheese, bacon, fish, meat

Soufflé

A very light dish, sweet or savoury, hot or cold

Soy sauce

Made from soybeans and used extensively in Chinese cookery

Spores

Resistant resting-phase of bacteria protecting them against adverse conditions such as high temperatures

Staphylococcus

Food poisoning bacterium found in the human nose and throat and also in septic cuts

Starch

A carbohydrate found in cereals, certain vegetables and farinaceous foods

Steriliser

Chemical used to destroy all living organisms

Sterile

Free from all living organisms

Sterilisation

Process that destroys living organisms

Stock rotation

Sequence of issuing goods: first into store, first to be issued

Strain

To separate the liquid from the solids by passing through a strainer

Sweat

To cook in fat under a lid without colour

Syneresis

The squeezing out of liquid from an overcooked protein and liquid mixture (scrambled egg, egg custard)







Table d’hôte



A meal at a fixed price; a set menu

Tahini

A strong flavoured sesame seed paste

Tally

Corresponds to; is the same as

Terrine

An earthenware dish used for cooking and serving pâté; also used as a name for certain products

Thiamine

Part of vitamin B known as B1, it assists the nervous system; sources in yeast, bacon, wholemeal bread

Timbale

A double serving dish

Tofu

Low fat bean curd made from soybeans (see also bean curd)

Tranche

A slice

Trichinosis

Disease caused by hair-like worms in the muscles of meat, as in pork

Troncon

A slice of flat fish on the bone

TVP

Texturised vegetable protein derived from soybeans





Vegan

A person who does not eat fish, meat, poultry, game, dairy products and eggs

Vegetarian

A person who does not eat meat, poultry or game





VeloutéBasic sauce

A soup of velvet or smooth consistency

Viruses

Microscopic pathogens that multiply in the living cells of their host

Vitamins

Chemical substances which assist the regulation of body processes

Vol-au-vent

A large puff pastry case

Wok

A round-bottomed pan used extensively in Chinese cooking





Yeast extract

A mixture of brewers yeast and salt high in flavour and protein

Yoghurt

An easily digested fermented milk product