English dictionary of culinary terms. Glossary of chef terms

Dictionary of culinary terms. Useful to know and interesting to read.

"Al dente"

Translated from Italian “to the tooth.” This term refers to well-cooked pasta or vegetables. When pasta is cooked al dente, it springs back when you bite into it.

Antipasti

appetizers served “before pasta”. The fact is that, in accordance with Italian culinary etiquette, the first thing is usually not soup, but just pasta.

Antronais

A light dish served before dessert.

B-B-Q

A method of cooking meat, fish or vegetables on a charcoal grill or in an outdoor electric broiler. The food becomes crispy and has an original barbecue taste.

BEURRE MANIE

a homogeneous mass of butter and flour mixed in equal proportions at room temperature. Used to thicken sauces and soups.

Blanching

A cooking process (scalding) in which food is placed in boiling water for several minutes or poured over with boiling water. Ideal for cooking vegetables. Vegetables are dipped into boiling water, meat juice or broth, cooked for no more than five minutes, and then immersed in cold water. The benefit of blanching is that the vegetables remain firm and retain their natural color. If you add hot melted butter with herbs before serving, their taste will be simply wonderful.

Bouquet garni - BOUQUET GARNI

A classic French mixture of herbs that is added to the dish when preparing it.

IN Small bouquet garni includes: bay leaf, parsley, celery, caraway and pepper.

IN Big additionally includes: tarragon, basil, thyme, marjoram and rosemary.

Veloute

French white sauce made from veal, chicken or fish stock thickened with flour and butter.

Verrine

translated from French as small glass.

Ganache ( fr. ganache)

aromatic cream made from chocolate, fresh cream and butter. It was invented at the Patisserie Siraudin confectionery in 1850.

Glazing

The process of coating foods with broth, jelly, or glaze to make their surface shiny. The glaze protects the product from dehydrogenation and highlights the natural color of the product.

Gratinating

Baked at high temperatures with the addition of Parmesan, breadcrumbs, butter and cheese to obtain a delicious golden crust. Typically, a top-heated oven or grill is used for gratinating.

Deglazing

The process of defatting or reducing the fat content of juice in which foods were prepared (fried)
Thus, the fat and product particles remaining in the dish are converted into sauce.
If there is quite a lot of fat, its excess is removed.
For deglazing, wine, cognac, and other alcoholic beverages are used, as well as broths, vinegar, fruit juices, and water.
The liquid is poured into the heated dish in small portions and, using a wooden spatula, the remaining fat and fried foods are removed from the bottom and walls of the dish.
Then the liquid is boiled until it thickens, sometimes adding broth, butter, and sour cream in accordance with the recipe.
In order for the finished sauce to acquire an appetizing appearance, before deglazing the fat, heat it over high heat for 1-2 minutes, making sure that it does not burn.

Denaturation of proteins

Heat treatment of products to harden proteins. These dishes usually contain cream and eggs, as the whites become hard when heated.

Adding whipped egg whites

The process of carefully mixing a thick mass (such as cake batter) with a foamy mixture (such as whipped egg whites) to loosen it. It is important not to mix the ingredients together too much, as this may damage the foam. Therefore, it is advisable to use a spatula to add whipped egg whites.

Deep frying

A method of heat treatment in which food is fried in hot oil. Typically a deep frying pan or deep fryer is used. Ideally, deep-fried food should be dry and crispy, not soft and greasy.

Gelation

A process in which gelatin or another gelling agent, such as veal, chicken, or fish broth, is added to a hot liquid, which then hardens as it cools.

Julien

The word, which comes from the French language (translated as July), has long become an international name for salads, soups and other dishes prepared from thinly cut root vegetables or vegetables. Today, the process of cutting any food into strips is also called julienne.

Evaporation

To evaporate the liquid, leave it to simmer in an open pan until it becomes thick and creamy. These liquids have an intense taste.

Carving

Artistic cutting of vegetables, meat, fish or poultry. For this, a special carving board and a special knife are usually used.

Compote

In international culinary terminology, the word “compote” (from the Latin composita – “composition”, “mixture”) refers to a product made from fresh or dried fruits and berries, cooked whole or in pieces in low concentration sugar syrup. Fresh fruits are cooked in syrup over low or high heat. Compote can be prepared from one type or from a mixture of different fruits and berries. It can be served warm or chilled, with Chantilly cream, cinnamon, vanilla sugar, or dry cookies. Compote is also included in more complex dishes (in particular, cup-glass and bavarois), baked goods and entremet (chausson, tart, charlotte). An independent “compote” is served in a dessert plate and eaten with a spoon.

(Gastronomic Encyclopedia Larousse Gastronomique, Volume V)

Conservation

Preservation can be used to increase the period during which food can be stored before consumption. First, the products are boiled, then they are placed in sterilized jars with an airtight lid. Vegetables such as gherkins can be stored in vinegar for a long time. When fruits are boiled for jam, sugar is added as a preservative.

Liezon

Mixing cream and yolk to form a base for soups and sauces.

Pickling

When marinating meat, fish or vegetables, they are mixed with the marinade for several hours so that they absorb a certain taste and aroma. Typically, marinades are made from seasonings such as soy sauce, vinegar or lemon juice mixed with oil, various herbs and spices. You can also use wine, yogurt and kefir for marinating.

Simmer

A very healthy way to cook vegetables while preserving their nutrients. Vegetables are sauteed in a small amount of oil and then boiled in a closed pan in their own juices with the addition of a small amount of liquid, for example, wine or broth.

Tour cut

Like many other culinary terms, the word tournais comes from French and means “to give shape.” We are talking about decorative cutting of vegetables or fruits to decorate dishes.

Chop

Cut the product into small, uneven pea-sized pieces

Lightening

Clarification is the process of removing cloudiness, sediment, or small particles from a liquid. Delicate soups lighten with the addition of protein. The proteins bind the solids in the soup, thicken, and can be skimmed off the surface.

Steaming

A method of heat treatment with water steam, thanks to which the nutrients of food are preserved. For steaming, it is important to use a pan with a tight-fitting lid that will not release heat. There should also be a steamer in the pan, since the food should not touch the liquid. Steaming is ideal for foods with a high water content, such as vegetables. You can cook broccoli, cauliflower, and zucchini that are delicious and full of nutrients this way. Fish and poultry can also be steamed to create a wonderful dish.

Breading

The products are covered with a layer of breadcrumbs. The product is usually dredged in flour first, then dipped in beaten and seasoned egg, and then dredged in breadcrumbs. Breaded foods are cooked in a large amount of oil. It is best to use oil that can be heated to a high temperature, such as vegetable oil or melted butter. The benefit of breading is that the ingredients remain juicy. They also remain tender inside and have a crispy crust.

Passing (passivation)

A very gentle way to prepare sensitive foods such as fish, chicken, offal, fruit and dumplings. The products are immersed in a large amount of liquid and cooked over low heat, without bringing the liquid to a boil, at a temperature of 65 to 90 degrees.

Meat dressing

Pieces of poultry, fish or meat are secured with metal staples or threads to give them a specific shape.

Persilade

mixture of finely chopped. parsley, garlic and lemon zest

Immersion in cold water

When the product is immersed in cold or ice water, the heat treatment process is abruptly interrupted. The hot product is placed in a colander and then quickly rinsed with cold water, and sometimes even dipped in ice water. What is the point of immersing in cold water? There are many reasons for this. Boiled eggs are immersed in cold water to make it easier to remove the shell. The noodles are rinsed with cold water to prevent them from continuing to cook, which would make them too soft and gummy. And vegetables are washed with cold water so that they retain as many nutrients and vitamins as possible, which are lost at high temperatures, and so that they do not lose their natural color.

Straining

The process of pressing or simply pouring soups, sauces, stocks, and other liquids containing solids—such as pieces of vegetables or fruit—through a fine colander or towel.

Puréeing

Using a blender or mixer, the product is turned into a paste. Soups and sauces can also be pureed.

Saute

A type of stew made from meat, poultry and game, as well as fish, mushrooms, and vegetables.

First, the product is left in the marinade for several hours, and then relatively quickly fried.

Thickening

The process of preparing sauces or soup by adding flour or starch to a liquid. Puréed vegetables, such as carrots, celery and especially onions, can also be used to make wonderful sauces and soups. Cold butter cubes are perfect for thickening delicious gravies.

Heat treatment

Cooking using heat. Vegetables should not be cooked for too long as they will overcook and lose their important nutrients. Therefore, steaming is recommended as the best way to preserve nutrients in vegetables.

Extinguishing

Something between frying and boiling. First, the products - meat or vegetables - are fried in an open frying pan in hot oil. Then the required amount of liquid is added, the pan is covered with a lid, and the ingredients are cooked further. Stewed dishes have a wonderful taste and aroma.

Stewing in a pan

Professional chefs use the pan method, a mixture of low simmering and frying that turns the food slightly brown. Towards the end of cooking, the lid is removed to allow the liquid to evaporate. Thus, the taste and aroma become more intense. This method is used for light meats such as veal and poultry.

Stuffing

The whole product is stuffed - chicken, duck, goose, pumpkin, zucchini or fish (carp pike). The internal cavity of these products is filled with minced meat from other products (vegetables, fruits, cereals) or from part of the same product (meat, fish, poultry) mixed with spices.

Filleting

A special cutting technique mainly used in the preparation of fish and fruits. The fish meat is carefully separated from the spine and then from the remaining bones. It is also important that the fish remains in one piece. Filleting citrus fruits, such as oranges or grapefruits, refers to the process of separating the fruit pulp from the veins. Before filleting, it is necessary to peel the fruit and remove the entire core. Sometimes filleting also means the process of cutting chicken or other types of meat from

Flonyard

Same as clafoutis, only with apples or pears

Frangipane

Almond cream based on butter and eggs.

Tatting– this term is used when light snacks are served in the form of cream in molds, boats, tartlets, etc.

Chantilly

A French cuisine term that describes dishes and sauces (both sweet and savory) prepared or served with whipped cream

Streusel

A mixture of butter, sugar and flour. Sometimes ground nuts (usually almonds) are added. Homemade baked streusel is nothing short of classic Shortbread– buttery crispy cookies...

Pinch

A measure of dry powdery substance - so much of it can fit between the tightly folded three fingers of the right hand - thumb, index and middle.

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• In the culinary dictionary you can find descriptions of rare products, interpretation of culinary terms and names of dishes of national cuisine from different countries of the world. The dictionary will help to significantly expand your knowledge in the field of cooking.

• A

  Adzhapsandali
  a dish made mainly from a mixture of tomatoes, eggplant, potatoes and onions.
  *
  Ice cream
  translated as "frozen buttercream". A drink based on ice cream.
  *
  Artala
  beef shin, as well as soup made from shin. Dish of Georgian cuisine.
  *
  Entrecote
  roasted beef meat prepared from the thick or thin end of the back of the carcass or the top and inside of the hind leg.
  *
  Antronais
  a light dish served before dessert.
  *
  Anchovy
  small fatty sea fish, has an excellent taste, used for cold appetizers.
  

• B

  B-B-Q
  dishes cooked outdoors over coals
  *
  Baguette
  long french loaf
  *
  Bazha
  a dish common in Western Georgia, prepared from boiled or fried poultry in nut sauce (satsebeli).
  *
  Basmati
  a variety of rice from Asia. The grains are long and yellowish. It comes in unpolished, polished and supreme. After cooking it remains crumbly.
  *
  Basturma
  kebab made from marinated tenderloin meat or ham pulp. Dish of Georgian cuisine.
  *
  Sweet potato
  sweet potato. Its homeland is Malaysia. Grows in Asia, America, Africa. There are red, yellow and white varieties. They are consumed like ordinary potatoes.
  *
  Beef Stroganoff
  beef tenderloin cut into thin, elongated bars, trimmed of veins and excess fat.
  *
  Bechamel
  a basic white sauce that contains milk.
  *
  Bigos
  Polish cuisine dishes from fresh or sauerkraut with a variety of sausages, fried meat products with the addition of various spices. Dry red wine is added to improve the taste.
  *
  Blanch
  briefly process food products, mainly of plant origin, with hot water or steam in order to preserve their natural appearance and facilitate cooking, as well as during canning.
  *
  Bozbashi
  soup made from lamb.
  *
  Bolotin
  boneless meat, rolled and tied.
  *
  Borani
  second course of vegetables or vegetables with chicken, topped with whipped matsoni
  *
  Brioche (brioche)
  bun, also the name of a special pastry.
  *
  "Bouquet garni"
  a bunch of herbs and seasonings, which are tied together, placed in the soup, and taken out after cooking. Most often it includes parsley, savory, bay leaf.
  *
  Bouillabaisse
  Fish chowder with garlic and spices, common in the south of France.
  *
  Buglama
  The first dish of Georgian cuisine is prepared from meat with a small amount of liquid.
  *
  Bureks
  bread, tartines, pancakes, etc., spread with butter or a mixture including butter.
  

• IN

  Boil
  a method of preparing foods (vegetables, fruits, fish, dough, etc.) in any liquid or vapor medium, with the exception of oils and sugars. Most often they are boiled in water and milk, but they can also be cooked in vegetable juices, decoctions, and some products (watermelon, melon) without additional liquid.
  *
  Valoise
  French cuisine sauce, which includes red meat broth, dry white wine, and aromatic herbs (cherverille, tarragon).
  *
  Varenets
  baked milk among the Eastern Slavs
  *
  Veloute
  basic white sauce, based on white meat broth. Used as a basis for preparing puree soup with milk or cream.
  *
  Beat
  beat the mixture with a mixer or spoon until smooth and fluffy.
  *
  Worcestershire sauce
  one of the most common seasonings in England, sold ready-made. It contains about 25 ingredients. Among them: tomato paste, nuts, champignons, peppers, wine, curry, lemon, vinegar, tarragon, tamarind, anchovies, etc.
  *
  Viziga
  veins from the sturgeon spine, which, when well boiled, turn into a transparent gelatinous mass. Used in preparing kulebyaki.
  *
  Volvant
  flatbread made from puff pastry.
  *
  Drop off
  evaporate the liquid to the desired thickness.
  *
  Bake
  cook by treating with dry heat, usually in the oven.
  

• G

  Gadazelili
  first course of young Imeretian cheese mashed in milk or water with mint.
  *
  Galantine
  fish fillet dish with eggs and vegetables.
  *
  Garnish
  an integral part of a second course, a cold appetizer, or a cocktail. In French and international restaurant cuisine - a decoration or seasoning for a dish, most often vegetables placed in a border around the main dish, or herbs - parsley, celery, etc.
  In Russian cuisine, the term is used to designate any addition to the main dish, that is, to fish or meat - vegetables, mashed potatoes, even porridge.
  *
  Garbur
  Béarnaise soup made from cabbage and goose fat.
  *
  Mulled wine
  a type of hot toddy. The drink always includes wine, usually red table wine.
  *
  Glasse
  drink made from coffee or chocolate with liqueur.
  *
  Glaze
  cover with glaze (sugar glaze - sugar brought to a state of viscosity)
  *
  Monosodium glutamate (monosodium glutamate)
  Monosodium glutamate (monosodium glutamate)
  monosodium salt of glutamic acid. It looks similar to table salt, but has the ability to enhance the taste and aroma of dishes.
  *
  Gomi
  a thick, mushy dish made from cornmeal or millet and water (without seasonings or salt). Used instead of bread and served with spicy dishes.
  *
  Glass
  clear meat juice, which is used to prepare gravy for various dishes. It improves the taste of meat and vegetable dishes.
  *
  Gnocchi
  small Italian dumplings.
  *
  Goulash
  a semi-finished meat product, finely cut into pieces, made from the pulp of a rump, rump or sirloin of meat carcass.
  *
  Grog
  a type of hot toddy. Grog is prepared with cognac or rum with the addition of hot water and sugar.
  *
  Toast
  toasted pieces of white or rye bread.
  

• D

  Colander
  a mesh vessel with a handle for washing and discarding cooked flour products.
  *
  Cezve
  small copper pot.
  *
  Julep
  mint soft drink, with the obligatory addition of mint. The components are added without mixing. Served with pieces of ice, fruits and berries.
  *
  Dushbara
  Azerbaijani dumplings. 1) They are small squares of dough with bent ends filled with lamb. Unlike ordinary dumplings, they are boiled in meat broth. 2) Soup with dumplings.
  

• AND

  Jelly
  meat or fish jelly of a transparent color without pieces of meat and fish. Used for aspic dishes.
  *
  Jelly
  aspic, filled with broth and gelatin.

• Z

  Grout
  a stew made from flour diluted with water, mainly among Ukrainians and Belarusians.
  

• TO

  Kabartma
  flatbreads fried in oil. Tatar cuisine.
  *
  Kada
  rich puff bread with a sweet filling of flour, sugar and butter.
  *
  Kazy
  sausage made from horse meat among the peoples of Central Asia and the Volga region.
  *
  Cassoulet
  a stew of beans with poultry or meat baked in a clay bowl.
  *
  Quatre-epis
  a mixture of ground black pepper, cloves, grated nutmeg and ginger.
  *
  Canelloni
  dough tubes that are filled and baked with sauce and cheese.
  *
  Carbonade
  premium baked butter.
  *
  Carpaccio
  spicy Italian appetizer made from marinated meat, vegetables, and mushrooms.
  *
  Curry
  Indian spice mixture consisting of 30 components. The yellow-brown color comes from turmeric, otherwise called Indian saffron.
  *
  Cassata
  Italian sweet dish made from cottage cheese or ice cream with candied fruits and koshalva.
  *
  Canapes
  a dish resembling small pies in shape, 3.5 - 4.5 cm long. Small pieces of bread are cut from the loaf and fried in butter on both sides. Then the canapes are greased with butter and mustard and a variety of meat and fish products are placed on the bread. Then they cut it into small sandwiches, the size of a matchbox.
  *
  Karakot
  fruit pastille.
  *
  Katyk
  fermented milk among the peoples of Central and Western Asia.
  *
  Kebab
  oriental dish. Pieces of meat, vegetables, fruits baked on a spit in the grill.
  *
  Kvass
  a refreshing drink made from a mixture of rye and barley malt, rye flour (can be replaced with breadcrumbs), sugar and water through alcoholic and lactic acid fermentation.
  *
  Boil
  cook in boiling water.
  *
  Batter
  liquid unleavened dough.
  *
  Cobbler
  dessert drink. The only required component is food-grade crushed ice, which fills the glass by a third or half. Other components may include juices, syrups and fruits with the addition of wines, liqueurs, champagnes and other alcoholic beverages.
  *
  Kovurma
  roast with potatoes and flatbreads (Uzbek cuisine).
  *
  Consomme
  a type of soup consisting of various types of broths and appropriate additives. It is obtained only from beef and veal with bones, or from poultry with wings and legs. The additive is prepared separately and then mixed with the broth.
  *
  Concigliatti
  Italian shell-shaped pasta.
  *
  Gherkin
  a small unripe cucumber 3 - 5 cm long. Gherkins are used only in pickled form.
  *
  Consomme
  strong broth made from meat or game.
  *
  Croquettes
  culinary products from boiled cereals or boiled potatoes, pureed, seasoned with salt, pepper and beaten egg; they are made in the form of small balls, cylinders, breaded in breadcrumbs and fried in oil; Use as a side dish or serve as an independent dish.
  *
  Kurt broth
  a spicy decoction in which meat or fish is boiled.
  *
  Couscous
  specially prepared semolina. It is first sprinkled with water, then rolled in flour and rolled into small balls. Couscous is usually steamed.
  *
  Chicken tikka
  Indian dish. Prepared from marinated chicken in a special frying pan (tikka).
  *
  Kupaty
  raw sausages made from fatty pork with the addition of onions and spices.
  *
  Crouton
  beautifully cut pieces of bread, dried in the oven or fried in oil.
  *
  Kulesh
  a stew made from flour or cereals with meat and onions among the peoples of Eastern Europe.
  *
  Kurze
  a type of dumplings with meat, vegetable or cottage cheese filling among the peoples of the Caucasus.
  *
  Kurnik
  domed pie. An obligatory component of which is chicken meat, which is where it got its name. Chicken has always been considered a symbol of fertility, so chicken has always been an integral dish on the wedding table.
  *
  Kutya
  A ritual (usually funeral) dish among the Eastern Slavs is sweet porridge, often with honey and raisins.
  *
  Khema
  Indian dish of minced meat with spices and curry.
  

• L

  Sour lavash
  fruit puree (from plums, sloe, tkemali, dogwood and other sour fruits), dried in the form of thin oval-shaped cakes; used as a seasoning for dishes.
  *
  Lavash thin
  a type of bread baked in a special way with thin, large, oval-shaped leaves.
  *
  Lasagna
  an Italian dish made from sheets of dough with minced meat, sauces - tomato and milk - and cheese.
  *
  Lagman
  noodles seasoned with meat and vegetables among the peoples of Central Asia and Southern Siberia.
  *
  Langet
  portioned semi-finished beef product. Tenderloin, cut into elongated slices 1.5-2 cm thick.
  *
  Slice
  a cut portion of something, usually less than 1 centimeter thick and several centimeters in size.
  *
  Liezon
  a mixture of raw eggs, salt, milk or water in which pieces of fish, meat, and chopped products are moistened before frying them.
  *
  Lyaban
  fermented milk product among the peoples of the Middle East.
  

• M

  Marinate
  To improve the taste, place meat or fish in a liquid containing acidic substances.
  *
  Mayonnaise
  cold sauce made from vegetable oil, egg yolk, vinegar, mustard, sugar, etc.
  *
  Manti
  a Central Asian dish similar to dumplings, only 3-4 times larger. Minced meat for the filling is usually prepared from lamb with a lot of fried onions, sometimes peas and herbs are added. Steam the manti in a special dish - manti-kaskan.
  *
  Marzipan
  a mixture of crushed almonds, powdered sugar and rose water.
  *
  "Mascarpone"
  mature Italian cheese. Can be replaced with regular cottage cheese.
  *
  "Mozzarella"
  Italian white, soft, well-melting cheese. The taste is sour, sweet and nutty. Low fat content. Can be replaced with cheese.
  *
  Matlot
  a dish of pieces of fish in a red wine sauce and various seasonings.
  *
  Macedonia
  a mixture of various fruits, cut into small pieces, with sugar and lemon juice.
  *
  Matzo
  unleavened dough or bread made from a thin sheet of unleavened dough, baked in a special roasting pan without oil.
  *
  Matsoni
  curdled milk, sour milk.
  *
  Masharabi
  boiled pomegranate juice.
  *
  Mezga
  crushed fruits and berries. Later they are used to make wines and tinctures.
  *
  Miranton
  onion sauce consisting of a basic red sauce of onions, vinegar and spices. Served with fried, boiled and stewed beef, lamb and pork dishes, and also used for casseroles.
  *
  Misoshiro
  classic miso soup with pieces of bean curd (tofu). It is served in bowls, the liquid is drunk first, and then the tofu is eaten with chopsticks.
  *
  Mohel
  sauce based on red sauce, with the addition of red wine and bone marrow. Lemon juice, nutmeg, cayenne pepper and cloves add a special taste. Served with fillet, steak, roast beef, languette and entrecote.
  *
  Mudgeworth
  a mineral-rich plant that is dried and used to make a medicinal tea. Dried and ground mujwort is also used in making buckwheat noodles.
  *
  Muzhuzhi
  boiled pork; specially prepared pork and pork trotters.
  *
  Moussaka
  a traditional Greek dish containing eggplant and lamb. Also common among other Balkan peoples, where the components may vary.
  *
  Mchadi
  bread, cornmeal tortilla.
  *
  Müzle
  wire bridle for securing the cork in a champagne bottle.
  *
  Meshui
  Arabic dish of lamb roasted over a fire.
  

• N

  Tincture
  This is an alcoholic drink obtained through the process of cold infusion of various herbs and spices in an alcohol solution, which makes the alcohol solution saturated with aromatic substances. There are bitter liqueurs prepared from a blend of alcoholic infusions of various herbs and spices, and sweet liqueurs obtained by a blend of alcoholic infusions of fruit and berry juices and sugar sling. Sweet tinctures are close to liqueurs, but still differ from them in their higher alcohol content (16-25%) and lower content of extractives and sugar.
  *
  Naan
  flat Indian triangular flatbread made from butter dough sprinkled with poppy seeds.
  *
  Navarin
  lamb stew, cooked with a gravy made from flour, fried in butter, onions, carrots, turnips.
  *
  Nazuki
  rich Georgian bread.
  

• ABOUT

  Fry
  heat-treat until a crust forms
  *
  Omelette
  the dish, prepared from beaten eggs and milk, came to us from France.
  *
  Ossobuco
  Italian meat dish made from veal leg.
  *
  Colorize
  heat the fat or oil to completely remove moisture from it and bring it to darkening.
  *
  Pull back
  clarify broth that has become cloudy during cooking. For this, a mixture of minced meat, cold water and egg white is used.
  *
  Okroshka
  cold soup, where kvass is used as a liquid base. However, sour cabbage soup, cucumber and cabbage brine, sour milk and whey are also used to prepare it. Other components of okroshka are various vegetables - cucumbers, onions, boiled potatoes, rutabaga, carrots, turnips. Sometimes meat components, fish and mushrooms are added.
  

• P

  Breaded
  roll the products in crushed and sifted breadcrumbs or in dried and crushed white bread or flour.
  *
  Paprikash
  The Hungarian national dish is pieces of meat in a sauce made from sour cream (or sour cream and cream) with onions and paprika. Paprika should not be fried over high heat, otherwise it will start to taste bitter.
  *
  Sauté
  fry not at high temperature, without forming a crust. Currently, this term refers to frying vegetables in a small amount of fat until a golden crust forms, as well as frying flour or simmering tomato puree with fat.
  *
  Pastarma
  dried meat.
  *
  Baklava
  pie with nut filling. It has several varieties that differ in the nature of the dough, the ratio of dough and filling, the way they are laid and arranged, and the proportions of the components in the filling.
  *
  Pappardelle
  noodles, cut into wide 2x4 cm strips.
  *
  Parisien
  potatoes in the form of medium-sized balls; eggs baked in bread cups.
  *
  "Parmesan"
  very hard Italian cheese. Usually it is not cut, but broken off into pieces.
  *
  Poached
  eggs boiled in a “bag”, poacher - a glass for serving eggs.
  *
  Pate
  a word borrowed in the first third of the 18th century from the German language. Its original meaning was “pie with meat filling.” Over time, this became the name of an independent dish.
  *
  Paella
  a national Spanish dish, as well as a special frying pan for its preparation.
  *
  Penne
  Italian pasta in the form of feathers with oblique corners.
  *
  Roasting
  This dish, like the roast, is named after the method of preparation, which is based on frying.
  *
  Pikuli
  small vegetables (cucumbers, cauliflower, green peas, onions, etc.) marinated in vinegar with spices. Used as a seasoning for meat and fish dishes.
  *
  Pete
  flatbread made from flour, water, yeast.
  *
  Dive
  rolling portioned pieces of meat, fish, cutlet mass products in ground breadcrumbs immediately before frying.
  *
  Seasoning
  food additive, spicy or with a hint of various tastes and aromas.
  *
  Let go
  bring to readiness in its own juice or with the addition of a small amount of liquid, which should not cover the product completely.
  *
  Baking tray
  metal sheet with curved edges for frying and baking.
  *
  Pilaf
  a dish of rice cooked in a special way.
  *
  Cream
  the highest grade of creamy ice cream - sometimes with candied fruits, berries, nuts. The word "ice cream" comes from the French city of Plombiere, where this ice cream was first prepared.
  *
  Bun
  flat bun.
  *
  Olive oil
  one of the varieties of olive oil. Named after Provence, a French province. It is obtained by weakly cold pressing selected olives.
  *
  "Provolone"
  Italian cheese from Potenza. There are three types: soft, spicy, smoked.
  *
  Profiteroles
  small baked dough balls served with broths and soups.
  *
  Gingerbread
  This name is based on the word “spicy”. In the old days, ginger, allspice and other spices were put into gingerbread cookies.
  *
  Petit four
  small dessert cookies or small cake.
  *
  Pudding
  The English national dish is a casserole, most often made from cereals with the addition of egg whites, raisins, fruits, and candied fruits. The British also have another type of pudding - Yorkshire - a pie made from whipped dough with fried meat.
  *
  Poulard
  fatty, well-fed chicken.
  *
  Punch
  a drink made from rum (whisky, cognac, etc.), diluted with water and boiled with sugar, lemon juice or other fruit seasonings.
  

• R

  Ravigot
  sauce, mayonnaise with herbs.
  *
  Ravioli
  a dish of Italian cuisine, a type of dumplings with different fillings.
  *
  Stew
  this word came to us in the 18th century, in the era of Peter the Great, from the French language. Has two meanings; dish and spicy pipera. The noun "ragu" is derived from the verb "ragute", which means "to excite the appetite." From this verb the adjective “ragutant” arose - tasty, appetizing.
  *
  Rassolnik
  soup made with pickles. The word "rassolnik" is originally Russian. In its real meaning, it appeared relatively recently, but the soup that we call so is an ancient dish, only it was previously called “salya”. They prepared salya with caviar, meat, chicken, kidneys and not only in cucumber brine, but also served it with pies and pies.
  *
  Pie
  an open pie, the filling was usually prepared from fish, meat, liver, rice or mushrooms. One of the possible origins of the name; The pies were served with the fish soup, and so the experts stretched the pie and poured the broth inside.
  *
  Ratatulli (ratatouille)
  French vegetable dish. It includes eggplants, tomatoes, zucchini, sweet peppers, onions, garlic, celery, bay leaves, meat broth, wine and herbs - thyme and parsley.
  *
  "Red Licester
  English hard cheese can be replaced with Swiss cheese.
  *
  Rigatoni
  thick pasta 4-5 cm long.
  *
  Risotto
  a dish of coarse and glutinous rice.
  *
  "Ricotta"
  Italian white, cottage cheese-like cheese. It can be salted, unsalted, sour, in the form of a soft mass with the addition of herbs. Its fat content is from 35 to 48%. It is made from cow's milk or a mixture of cow and buffalo milk, and from sheep's milk.
  *
  Pink water
  a solution of rose oil and water. Sold in pharmacies.
  *
  "Roquefort"
  French blue cheese.
  *
  Rollmops
  dish of boiled fresh herring.
  *
  Roast beef
  a piece of fried beef from the back part of the carcass or tenderloin
  *
  Rump steak
  a piece of chopped beef fried in breadcrumbs.
  *
  Ruoti
  Italian pasta in the form of small wheels.
  

• WITH

  Salamat
  flour stew among the peoples of Siberia and Eastern Europe.
  *
  Satsebeli
  sauce, gravy, as well as a poultry dish in a specially prepared nut sauce.
  *
  Sabayon
  cream made from egg yolks, beaten with sugar and diluted with some sweet wine; used for making desserts.
  *
  Satsivi
  a dish of livestock with a sauce of crushed nuts and vinegar.
  *
  Sbiten
  non-alcoholic or low-alcohol drink. It was widespread in Russia no less than a thousand years ago. It was first mentioned in chronicles of the 12th century.
  *
  Beetroot
  one of the varieties of cold soups. It is prepared using beet broth with the addition of kvass, and sometimes cucumber and cabbage brine is added. For taste add sour cream and half a boiled egg.
  *
  Cider
  low-alcohol (5-7 degrees) carbonated drink obtained by fermentation of apple juice.
  *
  Skirlyai
  Lithuanian noodles.
  *
  Solyanka
  thick broth with strong meat, fish and mushroom broth with lots of spices. Dahl defined this dish as “hot stew with meat, cabbage, onion and cucumber.” It combines the features of cabbage soup and rassolnik and was a truly folk food. Solyanka also refers to another dish - fried cabbage.
  *
  Saucepan
  a type of frying pan, quite massive, deep, rectangular in shape. Convenient for frying and stewing.
  *
  Stufat
  stew with sauce
  *
  Soup
  broth seasoned with something. In the old days, Russian nobles called soups "potazhi" from the word "potalo", which means a pot - clay or cast iron - in which cooking is carried out.
  *
  Souffle
  a dish of pureed boiled vegetables or other products, beaten with eggs and baked in the oven.
  *
  By-products
  This is the name given to the internal organs of animals suitable for cooking, as well as legs, ears, tail and head.
  *
  Suzma
  type of cottage cheese among the peoples of Central Asia and the Volga region.
  *
  Suluguni
  one of the types of pickled cheeses; prepared from cow, buffalo, or cow's milk, it has a pungent sour-milk taste and smell.
  *
  Sushi
  a piece of fish fillet lying on a ball of rice (Japanese cuisine).
  

• T

  Tapa
  frying pan, as well as a roast specially cooked in a large frying pan, which can be served in the same container in which it was fried.
  *
  Tartlet
  a shortcrust pastry product baked in a ribbed form. The finished tartlet has a small cavity, which is filled with minced meat or fruit.
  *
  Tagliatelle
  wide noodles 4-5 cm wide, colored with seasonings in different colors - yellow, red, green.
  *
  Tandoori
  dish cooked in a traditional oriental oven.
  *
  Tabasco
  hot pepper sauce.
  *
  Tagliatelle
  homemade noodles.
  *
  Tapioca
  cassava tuber cereal.
  *
  Tarama
  a snack of Arabic origin, prepared from smoked cod roe, mashed and mixed with cream or vegetable oil.
  *
  "Tilsitter"
  German hard and sharp cheese.
  *
  Tomato soup
  can be replaced with seasoned tomato sauce.
  *
  Topenade
  Mediterranean dish in the form of a paste of garlic, herbs, olives, anchovies, capers, lemon juice and olive oil.
  *
  Tofu
  Cottage cheese (cheese) made from soybeans.
  *
  Tolma
  cabbage rolls; In addition to cabbage, the shell for minced meat can be grape leaves or hollowed out fruits and vegetables (quinces, tomatoes, eggplants, etc.).
  *
  Tutpash
  stew with pieces of boiled unleavened dough among the Turkic peoples.
  *
  Toast
  toasted or dried thin slice of bread.
  *
  Truffles
  underground mushrooms.
  *
  Touraine
  garlic soup with egg yolk.
  *
  languish
  Cook meat or vegetables in water or their own juice over low heat.
  *
  Stew
  cook meat or vegetables by frying in fat, covered, then in liquid over low heat.

• F

  Ground meat
  (filling) minced or chopped components such as meat, poultry and game, fish, vegetables, mushrooms, edible chestnuts, mixed with sauce or cream for viscosity. Minced meat serves as a filling for casseroles, pates, jellied dishes, meat and poultry.
  *
  Flan
  open pie with berries, fruits, etc.
  *
  Fillet
  anatomically, it is the part of the carcass on either side of the spine between the middle and posterior thirds of the back. The meat is quite tender and suitable for the best meat dishes, such as langet.
  *
  Fricassee
  fried or boiled meat cut into small pieces with some seasoning.
  *
  "Feta"
  Greek white cheese made from sheep, sometimes with the addition of goat's milk. Matured in brine. It ranges from semi-hard to soft. Can be replaced with cheese.
  *
  Fettuccine
  Italian pasta in the form of thin vermicelli.
  *
  Focaccia
  Italian yeast bread with onions, olives, rosemary.
  *
  Flasks
  a dish of beef tripe and vegetables. The special taste of the flasks is given by the sauce with the addition of pepper, nutmeg and ginger (Polish cuisine).
  *
  Forshmak
  cold appetizer, which includes herring fillet, butter, egg, bread, etc.

• X

  Kharcho
  a special type of spicy soup; It is prepared mainly from fatty beef, but also from lamb, chicken and without meat.
  *
  Khachapuri
  a type of cheesecake stuffed with cheese.
  *
  Hashi
  soup made from tripe and garlic (Georgian cuisine).
  *
  Khashlama
  pieces of boiled beef or lamb, served mainly cold.
  *
  Khinkal
  a type of large dumplings among the peoples of Western Asia and the Caucasus.
  *
  Khinkali
  specially prepared dumplings; served hot without any seasoning.
  *
  Hoisin (Huanxing)
  Hoisin (Huanxing)
  Chinese sauce made from Huajie pepper. It can be replaced with a mixture of allspice and black pepper.
  

• C

  Tzatziki
  Greek sauce. Prepared from yogurt, grated cucumber, garlic and mint. Or from a mixture of cottage cheese with sour cream, cucumber and garlic.
  *
  Tsamba
  roasted barley flour among the peoples of Tibet. Used as a stew or with tea.
  *
  Tzimes
  Jewish dish.
  

• H

  Chayote
  Mexican cucumber, the fruits of which are used to make salads and can also be stuffed with rice and meat. Young sprouts are used as caricature - boiled in salted water.
  *
  Chanakhi
  seasoned lamb cooked in a clay pot.
  *
  Chakhokhbili
  the name of a dish prepared from a piece of meat or poultry fried with onions.
  *
  Chutney
  Indian sweet and sour fruit and vegetable seasoning.
  *
  "Cheddar"
  hard English cheese made from cow's milk. The German equivalent of Chester cheese. Can be replaced with any hard cheese.
  *
  Ciabata
  Italian yeast bread with olive oil.
  *
  Chile
  hot pepper native to South America. Suitable for spicy dishes and sauces.
  *
  Cippolata
  sausages with onions.
  *
  Chips
  potatoes fried in oil, in the form of crispy slices.
  

• Sh

  Skewers
  spit, rod for roasting meat and other foods over a fire.
  *
  Shangi
  pies similar to cheesecakes, where instead of cottage cheese they use a “spread” of potatoes, cottage cheese, etc. They were especially popular in Siberia.
  *
  Shurbo
  Tajik meat soup.
  *
  Shred
  cut into small, narrow pieces, usually cabbage.
  *
  Schnitzel
  a portioned piece of pulp prepared from the back, shoulder or hip part of a meat carcass.
  *
  Strudel or strudel
  national dish of the Austrians: a kind of roll made from thinly rolled dough, mixed with water, flour and eggs with the addition of butter for softness. The dough is allowed to rest and rolled out to paper thickness.
  

• E

  Escalope
  a portioned piece of pulp prepared from the back or lumbar part of a meat carcass.

SOMETIMES CHEF'S TERMS PUZZLE YOU, NOT BEING A COOK AND YOU WANT TO SAY: "BUT IN RUSSIAN YOU CAN".......

Agar-agar- vegetable food glue.

Range— selection of various culinary products.

Aromatic vegetables- essential oils, onions, carrots, parsley, celery, etc.

Water bath- a dish with a wire rack at the bottom, filled with hot water. Egg lezon, swollen gelatin and other products are boiled in it.

Bechamel- milk sauce made from flour, butter and milk.

Blanching- scalding of food with boiling water or steam.

Border- a product made from unleavened dough mixed with flour and raw egg yolks. The rolled out dough is placed on a metal (border) board, rolled with a rolling pin, the edges are cut off and a thin figured strip is obtained, which is used to wrap pedestals made of bread, choux pastry or rice porridge.

Brez- fat.

Gross— weight of the product before primary processing (weight of the product with packaging).

Bouquet garni- a bouquet of spices, tied with thread and added to the broth 2-3 minutes before readiness (then it is removed).

Bouquet of greenery- a set of veto-checks of parsley, celery, dill, onions, leeks, tied into a bunch. Used for cooking broths, stewing fish and meat.

Bouillon- a liquid in which food was boiled.

Water bath- boiling water over which a container with a product is placed to cook or heat it.

Knock out- knead, stir (in relation to dough and minced meat).

Soaking- immersion of the product in water.

Drop off- evaporate the sauce to the desired thickness.

Garnish- an integral part of the second course, cold appetizer, or soup.

Toast- dried and toasted slices of myaki-sha white bread.

Zhzhenka- an aqueous solution of burnt sugar, dark brown in color. Used for coloring sauces, carpet dough, compotes. For 1 kg of burnt sugar, 781 g of sugar is consumed.

Jelly (lanspig)- meat or fish jelly of a transparent color without pieces of meat and fish. Used for aspic dishes.

Temper- raw, unbaked place in dough products.

Tint- bring the prepared product (meat, pie, etc.) until a shiny golden brown crust forms on its surface.

Clothes peg- a technique that ensures sealing of dough products with filling (dumplings, pies, etc.).

Zrazy- chopped minced meat products (such as cutlets) with filling.

Kwis- hind legs of a bird or game.

Batter- a liquid dough into which pieces of product are dipped for frying in boiling oil. Prepare according to the following recipe:
a) for salted dough - 1000 g of flour, 1233 g of eggs, 50 g of refined vegetable oil, 1 liter of milk or water, 25 g of salt;
b) for sweet dough - 1000 g flour, 1000 g eggs, 250 g sour cream, 1 liter of milk, 150 g sugar, 10 g salt.

Quenelle- dumplings made from special minced meat (fish, veal, chicken or game).

Envelope- a paper tube rolled into a cone, or a canvas pastry bag with a metal tube. Serves for releasing cream, puree, etc.

Color— ruddy color on the surface of the product after frying, baking and baking.

Consistency— the state of product density, the relationship between the liquid and thick parts of food.

Crouton- pieces of bread of a certain shape, dried in a cupboard or fried in oil.

Langet- an elongated, thinly chopped piece of grade 1 beef in the form of a tongue with a curve on one side.

Leeching- thickening soups, sauces, mousses, minced meats, purees with eggs, flour, starch, etc.

Liezon- a liquid product made from eggs, milk or water. One raw egg is usually mixed with 40-50 g of milk or water, salted (2 g) and stirred well.

Menu- choice of food, selection of dishes.

Melange- a frozen mixture of egg yolks and whites in natural proportions. One chicken egg replaces 43 g of melange.

Net- net weight of peeled products or pulp of meat and fish (weight of goods without packaging)

Recline— separate the product from the liquid through a sieve or colander. Boning is the process of separating meat from bones.

Opara- dough prepared with flour and yeast dissolved in water.

Guy- placing raw egg whites or caviar, diluted with water, into warm broths, followed by cooking at low boil for no longer than 5 minutes. Used to obtain clear broths.

Coloring- boil butter or margarine until moisture is completely removed.

Breading- covering the surface of a raw or cooked product with a layer of flour, ground crackers or crushed bread crumb. Before breading, the product is salted and peppered. In the mass production of semi-finished products, salt and pepper are mixed with breading.

Sauteing- lightly frying chopped onions, carrots, roots, tomato puree in a slightly heated container until limp (semi-cooked). Sautéed onions and roots have a more aromatic smell than those fried at high temperatures.

Cream- ice cream mixed with whipped cream.

Dust with flour- Sprinkling a thin layer of flour on the surface of the table top and the walls of the bowl.

Allowance- a type of cooking when food is cooked in a container with a closed lid in its own juice or with the addition of oil and a small amount of liquid. The liquid should not cover the product completely.

Boil- cook, stirring, over low heat, avoiding boiling.

Santan- a strong broth seasoned with vinegar and red pepper fried in oil.

Service- a complete set of tableware or teaware.

Serving—decorating the table before serving food.

Syrup- boiled water with sugar.

Sorpa (shurpa)- concentrated transparent and low-fat broth obtained from cooking meat, seasoned with pepper, onion, mustard, etc.

Saucepan- a low saucepan with thick walls.

Sochek- concentrated meat juice obtained from frying meat products. Rich in extractive substances, intended as a gravy for fried meat.

Spices- bay leaf, pepper and other spices. Used to add aroma and taste to food.
By-products are valuable meat waste from cattle and small livestock.

Dry perfume- a powdered mixture of spices, usually in the following ratio per 100 g: 40 g cinnamon, 12 g cloves, 12 g allspice, 4 g black pepper, 8 g star anise, 12 g nutmeg, 4 g cardamom, 8 g ginger.

Tesha- a relatively thin but fatty wall of the abdomen of sturgeon or salmon fish.

Boiling- bringing the broth or sauce to thicken by evaporating the liquid.

Deep frying- a mixture of melted lard with refined vegetable oil, heated to a temperature of 180°. Serves for frying dough products, meat, fish and vegetables.

Fries- products fried in excess fat.

Meatballs- balls from minced meat or fish

Fume- concentrated meat broth, evaporated to a thick jelly.

Zest- top layer of lemon or orange peel.

Shred- cut, grind the product so that the pieces are the same size, shape and weight

Blanch, poach, rinse... Seemingly simple terms often found in recipes. But sometimes they confuse even an experienced housewife. In this part of the dictionary we analyze the technologies of cooking and processing food.

When compiling the dictionary, we relied on information from the following sources: Child J., Bertol L., Beck S. Lessons in French cooking. Part one. - M.: OLMA MediaGroup, 2013. - 736 pp.; ru.wikipedia.org, coollib.com, instanswer.ru, www.magic-cook.com, nax.maiapart.com.

Abilize - thoroughly clean meat, poultry or fish from entrails, skin, bones and other things. Typically used to describe the primary processing of foods. For example: to abilify a chicken, that is, to clean it of feathers, fluff, and skin.

Blanch - cook (scald) food in boiling water until softened, wilted, or partially or fully cooked.

Sometimes foods are blanched to soften their flavor, such as onions or cabbage, or to remove excess saltiness and smoky flavor, such as bacon. Blanching technology is also used in the preparation of delicate food products, long-term cooking of which leads to loss of vitamins or taste properties, or to create a protective film on the surface of the product.

Blanch cauliflower, asparagus, artichokes and then eat them raw with appropriate sauces; cucumbers before pickling, so that they are salted “softer”; carrots, turnips, rutabaga, radishes, beets before fermentation or pickling. In the industrial production of canned fish, Moroccan sardines and saury are blanched, and then simply put in olive oil, where they are “ready” without heating, while maintaining special tenderness. In French cuisine, meat is not washed with cold water, but blanched before cooking. When kept in cold water, meat loses its taste and nutritional value.

The blanching process is carried out either by pouring boiling water over the product in a closed vessel (but not a colander), or most often by instantly immersing the product in boiling water (up to one minute); a longer stay in boiling water will be a cooking process.

Drying - a type of culinary processing of a food product and at the same time its preservation, related to drying, but differing from it in two characteristic features: 1. insignificant participation of heat or its complete absence in the drying process;
2. the slow, gradual nature of drying, and not complete, not final, but partial, so that the dried product, unlike the dried one, retains a soft consistency and elasticity, while the dried product is brittle, fragile and hard.

Drying, as a rule, is achieved by drying in the open air, in a semi-open or completely open room, in a strong wind, in a strong air current, so that the product is constantly exposed to the action of air masses (wind, draft), while the air temperature is compared with its movement plays a subordinate, auxiliary role and should not go beyond certain limits, while during drying practically no temperature limits are set (only the drying time at high temperature is determined). As a rule, juicy food products are subjected to drying; they practically cannot dry out, but are only “capable” of bringing their juice to thickening as a result of drying.

Garnish - give a beautiful appearance to a dish (ordinary second dish) with the help of a side dish. Also used in a simpler sense: to add a side dish to a dish. For example: garnish escalopes with vegetables.

Glaze - coat the product with powdered sugar. For example: frosting cakes.

Gratinate - quickly bake the dish covered with the sauce, usually under a hot grill, until a light brown crust forms on top (gratin), the dish can be sprinkled with breadcrumbs or grated cheese and put small pieces of butter on top.

Deglaze - an important step in the preparation of many meat sauces. When the stewed or fried meat is cooked, drain the fat from the dish and add liquid. Then put the dishes on the fire, bring to a boil and scrape off the stuck meat juice from the walls and bottom of the dishes, dissolving it in the liquid.

Decant - pour the liquid into another container to remove sediment.

Tint - give the product a beautiful, appetizing crust by placing it in a hot oven for five minutes without baking it. For example: color a chicken.

Exhaust - remove the core of a vegetable or fruit. This is an old term that was often used in pre-revolutionary cookbooks. For example: inside an apple.

Carb - make cuts to soften the meat instead of beating; you can rub spices into them. For example: carb pork before roasting.

Marinate (same as macerate) - soak food in liquid so that it absorbs or releases flavor, or becomes more tender. The term “marinate,” as opposed to “macerate,” refers more to meat. For example, “marinate beef in vinegar.”

Macerate (same as pickling) - soak food in liquid so that it absorbs or releases flavor, or becomes more tender. The term macerate, as opposed to pickling, usually refers to fruit. For example, “macerate cherries in syrup.”

Leet - use flour, starch or eggs to give a dish a new consistency, color or even taste. For example: pour over mashed potatoes, sauces and mousses.

Douse (e.g. cold water) - immerse a hot food in cold water to quickly cool it and stop the cooking process or to rinse it lightly.

Recline - Place vegetables or pasta that have been boiled in water into a colander to drain the water. For example: discard the spaghetti and add sauce.

Guy - clarification of liquids: broths, juices, syrups, jelly solutions for aspics and others. The guy can be made from beaten egg whites, which are introduced into the appropriate liquid and heated with it, absorbing all the impurities present there. Then the guy is generally removed along with the foam and discarded. Protein extract is used in all non-meat dishes. In meat dishes, raw minced meat from lean meat (low-fat), water, salt, and proteins are used as a brace. Fish extract (proteins with water or water, proteins, caviar), pure protein (for brightening jelly).

Breading - rolling a product, for example, cutlets, schnitzel in breadcrumbs before frying.

Sauté - brown food in a small amount of very hot fat, usually in an open frying pan or in a saucepan. You can fry until golden brown, like beef for stew, or until completely cooked, like liver slices.

Sauteing is one of the most important basic techniques, but mistakes are often made in it due to non-compliance with the following rules:

1. Before putting food into the frying pan, you need to heat the fat until it is almost smoking. Otherwise, juices will leak out of the food and they will not brown.

2. Products must be perfectly dry. Moisture creates a layer of steam between the surface of the product and the fat, which prevents the formation of a crust.

3. Don't fill the pan too tightly. There must be enough space between pieces of food, otherwise the food will release juice and not brown.

Pasteurize - treat food products with heat (not higher than 100 °C) or gamma radiation when canning to destroy microbes.

Dust - Sprinkle the board with a thin layer of flour and roll the dough in it. For example: dust the flour and continue kneading the dough.

Posh (summer) - cook food in a small amount of barely boiling liquid in a saucepan or saucepan with a tightly closed lid. The term is also used to describe a dish more poetically. For example, “chicken breast poached in butter.”

Dust - Lightly sprinkle with flour or sugar.

Wipe - Mash solid foods into a smooth paste, such as when making applesauce or mashed potatoes. This can be done using a mortar, meat grinder, kitchen mill or sieve.

Proofing - keeping the yeast dough piece on a baking sheet or in a mold for up to 30 minutes.

Clotting - separation of milk into curd and whey. Acids, vinegar, lemon juice or boiling promote curdling.

Stew - brown the food in fat and then cook it covered in a small amount of liquid. This term also refers to cooking vegetables in oil in a covered container. The term sometimes used to describe this process languish.

Frapping - cool the dish to improve the taste, perhaps before the final stage of cooking or before serving. For example: frapping the buns before baking.

Ciseler (French ciseler) - make a narrow but deep incision, more like a puncture, a small wound. This is a chef's technique of cold processing fish before placing it in the oven. It is used only in highly professional, restaurant cuisine, as it requires skill and carries a double load: it improves the taste of the fish and, most importantly, gives the dish a beautiful decorative appearance, prevents the fish carcass from falling apart. In its culinary essence, cising is similar carbing for meat, but in shape it differs significantly from it. Use only for fish dishes made from large, whole fish. You can put a piece of butter into the cut.