Glossary of Food Words
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- Cabernet sauvignon glaze
- Cabernet sauvignon vinegar, honey, garlic and thyme.
- Apple brandy
- Pipe shaped pasta stuffed with a mixture
- Sugar which has been cooked to a high temperature where it will melt to a brown liquid.
- To caramelise
- There are different ways to describe this process:
For desserts: usually sugar is used to cover something then a blow torch is used at a high heat to melt the sugar causing it to melt and form a caramel.
For roasting bone for stock: a constant medium to high temperature is needed to colour the bones for about an hour to achieve a golden brown colour.
For pan-fried foie gras: a medium to hot pan is needed to give the foie gras a golden brown quickly before the foie gras over cook. But you must reduce the heat in order to get a perfect golden colour as will burn very quickly.
- Raw meat, fish, vegetable or fruit sliced very thinly.
- Cavolo nero
- Black cabbage. Italian.
- Cep puree
- Caramelised ceps (frozen for stronger flavours) shallots, garlic, thyme, Madeira wine, cabernet sauvignon vinegar and olive oil.
- Cep veloute
- The same as cep puree but take out the vinegar and add milk and butter to create foam.
- Method marinated food, most commonly fish in lime juice, firming the flesh and turning it opaque.
- To char grill
- Cooking using a grill with a fierce heat underneath the grill should classically leave blacken lines on the food item. A barbecue is typical char grill.
- Made from cream cheese, ricotta cheese, cottage cheese or sometimes Swiss or cheddar cheese or at Pearl with Brillat Savarin, a cheesecake may or may not have a crust, which can be a light dusting of bread crumbs, a cookie crust or a pastry crust. The filling is made by mixing the cheese with eggs, sugar and whatever flavouring you are going to use — e.g., pumpkin. After baking, the cheesecake is chilled and topped with whipped cream, fruit or chocolate shavings.
- Chocolate chantilly
- Milk chocolate melted with hot cream, cooked and whipped.
- Chocolate tart
- The mix is made with chocolate. Sugar, eggs, butter, cream and trabalit.
- prepared by cutting; “sliced tomatoes”; “sliced ham”; “chopped clams”; “chopped meat”; “shredded cabbage”
- Chorizo is a pork sausage originating from Spain. It is made from coarsely chopped fatty pork and usually seasoned with chilli and paprika. The mild Spanish paprika used is what gives this sausage its characteristic flavour It can be found as Picante (hot) or dulce (mild).
- Choux pastry
- This is made by boiling water sugar and butter then thickened with flour and eggs.
- This is a savoury but sweet mix made with vinegar, onions, sugar, maybe sultanas and apples, usually served with cold meat and terrines.
- Italian bread
- To confit
- To cook very slowly for a long time an ingredients in his own fat.
- Consommé, a clarified broth made from meat, fish, vegetable stock, can be served hot or cold or used as a base for soups and sauces.
- Originally coulis referred to the juice of cooked meat, but now the definition is broader. A coulis is a thick purée or sauce, which can be made from fruits or vegetables – like tomatoes or raspberries – as well as meat. Coulis can also describe a thick, puréed seafood soup.
- Granular semolina. (“Semolina” is a coarsely ground wheat flour.) At pearl mixed with apple, spring onion, coriander, mint and sultanas.
- Crab croquette
- Picked crab meat, dry mashed potatoes, dill, chives and butter.
- Crème chantilly
- Whipped double cream with sugar and vanilla.
- Crème Fraiche
- Cream that has fermented into a thick, tangy sauce. It doesn’t curdle when boiled, so it can be added to soups or sauces. Often used as a fruit or dessert topping.
- A mixture of chopped or minced fish, meat or vegetables, shaped into a cone or ball, then breaded and fried.
- Japanese artichoke, they look like maggots.
- They are small pieces of bread that have been fried or baked to make them very crunchy or and crispy.
- Crumble mix
- Flour, sugar and butter rubbed together and baked in the oven. May contain nuts.
- To cure
- To preserve meat or fish by pickling, smoking, drying, salting or storing in brine.
- Curry salt
- Fine sea salt mixed with curry powder.
- Custard tart
- A very thick anglaise is made and put into a sweet pastry then cooked on a low heat.
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Vladislav Jankovych » Pearl Restaurant London » Information » Food Culinary Glossary » Letter C