Culinary Termonology

1.       The blue ring around the egg yolk of a egg sometimes found in a hard boiled egg due to  the formatuion of ferrOus sulphide .This is brought about by the union of iron released from egg yolk and hydrogen sulphide fr om the egg white.
2.       Bloom:Delicate velvety appearance of egg shell color of egg shell color of egg yolk depend upon the amount of cretenoids pigment contain in egg .
3.       Iteliane : In frencgh classical cuisine, this name is given to the dishes of meat fish, vegetables or sauses oir garnished with artichokes or macroni.
4.       Issues : Inedible parts of animal carcasses such as skin, hair and hornes.
5.       Interlarding : The process inserting thin strips of pork fat into lean cuts of meat using a larding needle .
6.       Abbaise :  In French cookery – sheet of rolled out pastry.
7.       Abbatoir : An establishment where livestock are slaughtered for their edible products.
8.       Abalution on the table : Custom of rinsing the fingers in the course of meal.
9.       Advocoat : A liquor made with beaten eggs yolks sugar and spirit, served both before and after meal.
10.   Agar Agar : A viscous substance, also known as Bengal is in glass or Ceylon moss, it is an extract of seaweed from the Indian and pacific oceans .It is vegetarian jelling agent and produced firmer jelly which does not melt as readily as gelatine.
11.   Agnes Sorel : A French garnish consist of cooked button mushrooms, breasts of chicken and pickled ox tongue cut accordingly to the dish being garnished.
12.   Aida : French way of serving flat fish
13.   Bain Maire : A water wath for keeping cooked food or dishes, such as sauces and soups warm or without allowing them to continue cooking.
14.   Braiser : A French Petit Four consisting of two small meringue, joined together with cream, butter cream or ice cream.
15.   Strong Flour : It is milled from hard flour, it is high protein flour .It absorb high moisture aas gluten obsreb twice their own weight of water.Suitable for YEAST BREADS ,Choux pastry etc..
16.   Weak Flour : This flour has less gluten and hence it is used for products that need a softer texture such as cookies, cakes and sponges.
17.   BALLOTINE : A hot or cold dish base d on meat, poultry or game. The flesh is bonned stuffed, rolled and tied up with strin, usually wrapped in.
18.   BARD  : The slice of p[ork or bacon fat which are place d around meat.
19.   FOU E GRAS : Goose or duck liver that is grossly enlarged by methodically flattening the bird. Force Feeding  of goose was done early.
20.   LOBSTER :  A arine crustacean related to the cray fish , craw fish and crab and found in cold seas. It is the largest and most sought after selfish.
21.   QUICHE : A open tart filled with mixture of beaten eggs, cream fraiche and beacons served hot as first course.
22.   QUINOA : Seeds of Chenopodium Quino, a plat cultivated by the South – American In cas for leaves and seeds. Qinoa is used as grain or milled to produce a variety of product.
23.   CANAPE : A slice of bred cut into various shapes and garnished.
24.   TENNIN : Tennin is a pigment ,bitterness  or astiergency of vegetable due to tennin presence.
25.   ALLYL PROPYL DISCULPHIDE : Odour of onion family –Chives, shallots, onion, garlic, and leak is due to a readily volatile substance i.e  ALLYL PROPYL DISCULPHIDE.\
26.   LYCOPENE : The red pigment in tomatoes and water melon.
27.   ZEAXANTHIN :The yellow pigment in egg yolks and corn.
28.   RENNET : Rennet is an enzyme which is abstracted from the stomach of  kalfs, goats and sheep .
29.   COCOA : Cocoa is the dried and fully fermented fatty acid of the cocao trees knoen as “THEOBROMA COCOA”.