Kate's Cuisine

Fennel – This plant can be eaten as it is or it can be turned into an herb. It has a taste very similar to black licorice.

Fillet – Any piece of lean meat or fish that has been deboned.

Filo Pastry – This pastry is very thin and is mostly used in European and Middle Eastern cooking.

Flambe – This is a French term used for when food is covered with a small amount of liquor and then flame is set to it. Not only is this a very dramatic presentation but it also very quickly cooks and browns the food.

Florentine – This term is used for biscuits or for any dish that contains spinach.

Florets – This term refers to the heads of some flowery vegetables such as broccoli and cauliflower.

Fold – This is mixing method that’s used to combine ingredients together while still leaving air in the mix so that it’s light and fluffy. It’s usually done when flour or sugar need to be beaten with egg whites.

Fondant – This can be used to describe a thin, sweet and soft icing. Fondants can also be potatoes that are sauteed to keep a soft centre.

Egg Wash – A mixture of egg and milk that is beaten and used to glaze breads and pastries.

Emulsify – To mix fats with vinegar or citric acid so that it becomes a smooth and stable mixture that won’t separate.

Essence or Extract – Often found from almonds, vanilla, and coffee, these extracts are pulled from the food and make a liquid so that it can be used to season foods. There are natural and synthetic extracts and essences.

Dandelion – The leaves of this wild and cultivated weed is deliciously fresh when eaten in salads.

Deglaze – This is a cooking process where wine or other liquid is used with remaining juices and ‘brown bits’ that are left in the pan. The liquids are heated up and the bottom of the pan scraped to get all the goodness to make a delicious sauce that usually accompanies the roast that was cooked in the same dish.

Deep Fry – Cooking food so that it’s completely immersed in bubbling, hot oil.

Dice – To chop food so that it is in very small squares that are even smaller than cubes.

Double Cream – When double cream, or ‘heavy cream’, is called for in a recipe, it generally refers to cream that is 48% fat. This cream is great for boiling, baking, whipping, and freezing. Used for when a heavy cream base is needed.

Dredge – To completely cover food such as meat or fruit with flour or sugar.

Dripping – Fat that is rendered off of meat while it is being cooked, usually from roasting.

Dry – This is a term that refers to wine that does not have a sweet flavouring.

Canapes – Small appetizers that are served with drinks.

Capers – Small, pickled and salty flower buds. One is about the size of a raisin and they are used to top things such as salmon or used in creme fraiche.

Caramelize – This term is used when sugar is melted to the point where it becomes liquid and is later solidified to a hard glaze. Vegetables are often cooked this way so that their natural sugars can be released and they can become mellower and sweeter in flavour.

Cardamom – This seed is actually a small pod and has a very pungent flavour. It’s used in small amounts to season dishes and is also a very pricey spice.

Casserole – A hearty dish baked in an oven.

Cayenne Pepper – A very hot spice that’s usually ground and is used to add zing to dishes.

Celery Seed – This savoury herb can be eaten fresh or dried and tastes very much like green celery. Use it wherever you want to add a crisp and fresh flavour, such as in soups or sauces.

Chutney – A blend of spiced and relished fruits and vegetables, served cold or hot and cooked or uncooked.

Chuck – A cut of beef that is considered to be a ‘cheap’ cut. Chuck beef is best used for casseroles and stews.

Cilantro – The American term for coriander.

Cinnamon – This bark is great for using in sweet and spicy dishes. It can be ground or whole.

Clarified Butter – Many cooks enjoy cooking with clarified butter because it doesn’t burn as quickly and because of its purity. Clarified butter is melted and strained so that the impurities can be removed.

Cloves – Cloves are another sweet spice that can also come ground or whole.

Cod – Cod is a white sea fish that has a light and flaky flesh.

Consomme – A soup that although coloured, is clear.

Coriander – This herb is most often used to garnish dishes although its strong flavouring often makes it the perfect touch for many dishes. The American term for this is cilantro.

Cornflour – This starch is used as a thickener.

Corn Syrup – This syrup is very sweet and gold in colour.

Cream of Tartar – This powder, most often used in baking, consists of tartaric acid and is used with baking soda. It’s found in baking powder and self-raising flour.

Creaming – This is a cooking or baking method that requires you to combine ingredients until they are fully blended and smooth, having the consistency of whipped cream.

Creme Fraiche – This thick cream is used often in French and gourmet cooking. Creme Fraiche has a very sharp and tangy flavour and is made from very thick cream.

Crepe – French pancakes that are extremely thin and are usually stuffed with fruit or topped with whipped cream, fruit, and syrups.

Curry Powder – This strong spice which is mostly associated with Indian cooking is actually a mixture of spices. Because of the many different possibilities for blends, there are many different kinds of curry powder although in the Western world, curry powder usually has one very distinctive taste.

Bain-Marie – This is a shallow dish of hot water that is used to keep other dishes warmed. Once a dish is prepared, it can be placed into the Bain-Mmarie and while it will keep warm, it won’t overcook or boil over. Bain-Maries can also be used to steam or cook other dishes.

Baking Powder – This is used mostly in baking dishes and in things such as different breads and doughs. It’s used to produce carbon dioxide, which causes the dish to rise.

Balsamic Vinegar – This tart vinegar comes from Italy and is very rich and dark in colour. It’s made from the juice of grapes and is aged in wooden casks.

Banger – Another word for sausage.

Basmati Rice – This rice comes from India and has a very distinctive flavour.

Bass – A white fish that can be cooked just about any way you want it mainly because there are 3 different types: sea, silver, and striped.

Baste – Basting is used to keep foods from drying out while they are cooking. To baste, hot fat or liquid is poured over the dish to give it extra moisture.

Bay Leaves – These come from evergreens and are often used dried whole in sauces and soups. Fresh bay leaves and chopped, dried bay leaves can also be used.

Béarnaise Sauce – This sauce is often used in fancy French culinary dishes. Perfecting a Béarnaise sauce is a great feat and one that puts you well on your way to becoming a great chef! To make this deliciously rich sauce, vinegar, white wine, black peppercorns, tarragon, and shallots are used and it’s then finished with egg yolks and butter.

Black Pepper – Whole peppercorns used to season dishes. Although these peppercorns often come in many different colours including green and pink, they are all considered to be black pepper.

Blanch – Blanching is often used for vegetables either to clean them, soften them, or make them easier to peel. To blanch, food is placed in boiling water for only a few minutes.

Bouquet Garni – This is a small bunch of herbs that’s wrapped together and stuffed inside cheesecloth or simply tied together. Used to season a dish, it is removed before serving. A popular garni is parsley, thyme, bay leaf, and marjoram.

Bovril – This is an easy way to make beef stock when you don’t have any on hand. Beef extracts are simply added to boiling water and you have a perfect base for your soup or sauce!

Braise – This is a way to cook meat and vegetables with steam. The food is simply placed in a covered pan and cooked slowly.

Buttermilk – It’s not surprising that this extremely creamy milk is also very rich tasting. It is mildly acidic and is cultured and pasteurized.

Acetic Acid – This is acid that’s found in vinegar. It forms after the second fermentation of beer, wine, or cider.

Acidulated Water – You can make this by adding lemon juice or wine vinegar to water. It’s mostly used so that vegetables won’t discolour after they’ve been peeled.

Albumen – This is a fancy term for egg white.

Allspice – This spice comes from a berry and is used for flavouring dishes, mainly desserts.

Anchovy – These small fish are packed in salt and sometimes oil, although they’re oily enough often without needing any added. Paste is often used to flavour dishes such as Caesar salad dressings or as a topping, such as you would find on pizza.

Artichokes – These yummy thistles are delicious served when the hearts are soaked in vinegar and oil and served as antipasto. But they’re equally delicious when served in dishes such as casseroles or just eaten peeled. Many are intimidated to buy whole artichokes because they don’t know how to eat it. To eat artichokes as they are, peel back the large leaves and eat the bottom, fleshy portion. Inside, at the bottom is where you’ll find the heart of the artichoke.

Au Gratin – This is a topping that’s used for casseroles and other baked dishes. Usually it’s breadcrumbs or cheese but it can also be a sauce of some sort.

Anybody who cooks on a regular basis wants to make sure that they are saving time whenever they can in the kitchen while still preparing delicious meals. The good news is that the kitchen is one area where you can make your own shortcuts and find time where you need it! Here are some of the tricks I use to save myself time in the kitchen.

• I cook and freeze whatever I can. This means that if I’m making a lasagna for my family of 4, I’ll make a huge baking tray of it. Once we’ve eaten our share, I’ll transfer the cooled meal into another container and freeze it for another night. It’s so handy to be able to just reach in and grab something when you’re running about after work and preschool!
• Planning your meals for a week will save you hours in the kitchen. You will not only not waste time wondering what you’re going to cook but you can also save time by roasting a chicken for your barbecued chicken one night and saving the breasts to be used for stir fry later in the week.
• Buy produce when it’s on sale and chop up what you won’t use right away. Place in baggies or airtight containers and you have your prep done when you want to cook with them! Veggies are fine to freeze as long as you plan on cooking with them later.
• A tip that I learned from watching Rachel Ray – use a bowl as a garbage can when you cook. This will stop you from wasting time going back and forth to the garbage but will keep it all nice and neat for you when it’s time to throw it away.
• If you’re browning ground beef, pork, or chicken, brown large quantities at once and freeze it in 1-cup portions. Simply heating it up when you need it will be the same as freshly cooking it!