Culinary Terms – A to Z

À la carte

À la carte is a French language phrase meaning “according to the menu”.

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À la Russe

Service à la russe (French, service in the Russian style) is a manner of dining that involves courses being brought to the table sequentially.

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Agrarian Society

An agrarian society is a society that depends on agriculture as its primary means for support and sustenance. The society acknowledges other means of livelihood and work habits but stresses the importance of agriculture and farming, and was the most common form of socio-economic organization for most of recorded human history.

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Baeksuk

Baeksuk is a Korean culinary term referring to dishes made by boiling or steaming meat or fish thoroughly without seasonings.

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Brasserie

In France and the Francophone world, a brasserie is a type of French restaurant with a relaxed setting, which serves single dishes and other meals.

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Chiffonade

Chiffonade is a chopping technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips.

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Concasse

Concasse is a cooking term meaning to rough chop any ingredient, usually vegetables.

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Cuisine Classique

Cuisine classique is a style of French haute cuisine cookery based on the works of Auguste Escoffier

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De Rigueur

Definition of De Rigueur

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Deglaze

Deglazing is a cooking technique for removing and dissolving browned food residue from a pan to make a sauce, known as a pan sauce, that is often made to accompany sauteed meats. The browned residue is due to either the Maillard reaction or caramelization.

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Ekiben

Today, many types of ekiben can still be purchased; at stands in the station, on the platform, or on the train itself. They come with disposable chopsticks (when necessary) or spoons. Ekiben containers can be made from plastic, wood, or ceramic

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Flambé

Flambéing is often associated with tableside presentation of certain liqueur-drenched dishes, such as Bananas Foster or Cherries Jubilee, when the alcohol is ignited and results in a flare of blue-tinged flame.

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Fricassée

Definition of Fricassée

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Gourmand

Definition of Gourmand

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Index – Culinary Terms

There are a number of culinary terms we have used in our recipes or referenced in our world cuisine pages. This is the sub-index for the culinary terms that we have listed in the glossary.

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Le Guide culinaire

Georges Auguste Escoffier’s Le Guide culinaire was Escoffier’s attempt to codify and streamline the French restaurant food of the day.

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Rancidification

Definition of Rancidification

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Scoville Scale

The Scoville scale is a measurement of the spicy heat (or piquance) of a chilli pepper. The number of Scoville heat units (SHU) indicates the amount of capsaicin present.

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Siu mei

In Cantonese cuisine siu mei is the name given to meats roasted on spits over an open fire or a huge wood burning rotisserie oven. This cooking method creates a unique, deep barbecue flavour and the roast is usually coated with a flavourful sauce (a different sauce is used for each meat) before roasting.

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Table d’hôte

In restaurant terminology a table d’hôte menu is a menu where multi-course meals with only a few choices are charged at a fixed total price.

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