Recipes
Culinary Dictionary
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| Category: Culinary terms and techniques |
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| Image | Term | Definition |
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Fricassée | A stew prepared without the initial browning of the meat. Though chicken is most commonly used in this type of stew, fish, vegetables and other meats [...] Learn more |
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Frittata | An Italian open-faced omelette.[...] Learn more |
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Fritto Misto | An Italian platter displaying different fried foods, similar to a Japanese tempura platter. A mixture of vegetables, meat and fish are dipped into a l[...] Learn more |
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Frost | Refer to spread icing or frosting over a cake, cookies or other foods.[...] Learn more |
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Fumet | Consists of a cooking stock reduced to create a condensed mixture with a strong flavor. Stocks and sauces that need additional aroma or depth are o[...] |
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Garbure Bearnaise | A vegetable or meat soup so thick it could be considered a stew or casserole dish. Garbure has many variations, but most commonly contains cabbage, be[...] Learn more |
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Gastric | Caramelized sugar deglazed with vinegar and used in fruit-flavored sauces, in such dishes as duck in an orange or port wine sauce.[...] Learn more |
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Gelatinization | Is a process that uses water and heat to dissolve starch granules in a substance, and causes any liquid involved to thicken. This process is often [...] |
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Glace de viande | A highly reduced stock, used as an essence when flavoring sauces or enriching soups and stews. Veal glace is used for all meat preparations, as it bes[...] Learn more |
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Glaze | A mixture brushed or sprinkled on food for color or presentation purposes.[...] Learn more |
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Gluten | The protein found in wheat flours.[...] Learn more |
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Gnocchi | These are small dumplings made with flour, potatoes and eggs. Other versions include spinach, semolina, sweet potatoes, chopped herbs and Parmesan or [...] Learn more |
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Gougere | A savory pastry made with choux paste and flavored with cheese. This may be made in individual puffs or piped into a ring of puffs, which is served wi[...] Learn more |
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Gras (au) | French term for meat cooked and dressed with a very rich gravy or sauce.[...] Learn more |
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Grate | To break or scrape foods into small pieces by rubbing them over a utensil known as a grater or on various small grating devices.[...] Learn more |
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Gratin | Dishes that are cooked in the oven and form a crust on the top. By placing the dish under the broiler, this process can be speed up. Cheese and breadc[...] Learn more |
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Gratin (au) | French cooking term, used for describing sauced dishes that are topped with bread crumbs, or cheese or both and then broiled until slightly browned. I[...] Learn more |
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Gravy | Sauce made with the juices of meat, poultry or fish in the pan in which they cooked, with other added liquids and seasonings and possibly flour for th[...] Learn more |
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Grease | Is a term that refers to animal fat rendered to a soft state. Grease can often be substituted for oil or butter when cooking. [...]Learn more |
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Grecque (A la) | Foods that are prepared with a Greek flare. A term, which normally pertains to dishes flavored with lemon, garlic and olive oil. However, when tomatoe[...] Learn more |