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ageing: A term applied to meat
that is being held at a temperature of 34°F to 36°F and under
carefully controlled conditions, for the period of days. It is the slow
change takes place for the purpose of improving tenderness, flavour and to
make it a suitable state for consumption or further processing. (More Information)
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agneau: French for "lamb". (More Information)
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á là: To be
served with. In the manner or fashion of.
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á là
bouquetiére: Served with a variety of vegetables in
season. Usually associated with broiled meat of fish surrounded with a
variety of colourful vegetables.
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á là bourgeoise:
Plain, family style meats, garnished with assorted vegetables, cut fairly
large (as for beef stew).
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á là broche: Food
items which are cooked on a skewer.
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á là carte: A
meal in which the diner selects individual items, paying for each, rather
than taking a table d'hôte (complete) meal at a fixed price. A list of food items each priced and served separately.
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á là goldenrod:
Hard cooked eggs, chopped coarse, placed in a cream sauce, served on
toast, and garnished with grated hard cooked yolks.
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á là king: Food
served in a white wine sauce with mushrooms, green pepper and pimentos.
Usually with sherry. (See Recipe)
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á là maison:
Specialty of the house.
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á L'Americaine: American
style or fashion.
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á là mode: Ice
cream served on top of pie or cake. Traditionally it describes a
preparation of braised beef, to which diced leg of veal, sliced carrots
and small onions are added when it is three quarters cooked. Beef
à la mode is eaten either hot or cold (in aspic).. The term
is also used to describe dishes that are a speciality of a particular town
or region, such as tripe à la mode de Caen.
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á là Newburg:
Cream sauce coloured with paprika and flavoured with sherry. Usually
cooked with seafood and lobster. It was created by Mr Wenburg, a former
chef at Delmonico's, the famous New York restaurant. Lobster Newburg is
basically lobster sautéed in cream, although there are many
variations on both sides of the Atlantic. (See
Recipe)
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á là
provençale: With garlic and oil.
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al dente: An Italian expression
(meaning literally "to the tooth") for slightly tough to the bite.
Indicating the correct degree of cooking with a little firmness remaining
in cooked food such as vegetables, pasta, rice, etc.
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allemande: White sauce with egg
yolks added. Applied to a dish served with a allemande sauce, or
alternatively to a method of preparing marinated game.
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ambrosia: Assorted fruits with
shredded coconut.
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anchois: The French word for
anchovy.
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anchovy: A very small fish of
the herring family. They are salted and packed in oil when canned.
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anisette: A cordial flavoured
with anise seed.
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antipasto: An Italian cold
appetizer (hor d'oeuvres). The name is derived from the Italian word
pasto (meal), with is the Latin prefix ante (before). An
antipasto might consist of Parma ham with fresh figs, or a Piedmontese
cheese fondue (raw vegetables accompanied by condiments and a melted
cheese sauce), but is more usually a colourful assortment of starters
served either as cocktail snacks with the apéritif or at the
beginning of a meal instead of pasta. Tipically antipasti, which is served
with grissini (bread sticks), include marinated vegetables and
fish, seafood with lemon, olives, cooked port products, mushroom salad,
artichoke hearts, etc., arranged in hors d'oeuvres dishes.
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aphrodisiac: Named for
Aphrodite, the Greek goddess of love, aphrodisiacs are substances
(including food or drink) that are purported to arouse or increase sexual
desire. Among the better known edible aphrodisiacs are caviar, frog legs,
oysters and truffles.
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arrowroot: A starch extracted
from the roots of a West Indian plant used as a thickening agent in
certain soups and sauces. It brings forth a high sheen. It is so called
because of the therapeutic qualities attributed to it by American Indians
in the treatment of arrow wounds. Its a fine white powder, that is easily
digestible.
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aspic: A way of presenting cold
cooked foods (meat, poultry, foie gras, fish, shellfish, vegetables, foie
gras, or even fruit), by setting it in a moulded and decorated aspic
jelly. Many authors believe that this name comes from the asp, a serpent
whose icy coldness recalls that of the jelly, but it is more probably
derived from the Greek word aspis, which means buckler or shield.
It was, in fact, in this form that the first moulds were made; others were
made in the shape of a coiled snake, doubtless to justify the name aspic.
Today, aspics are made in plain moulds, charlotte moulds, savarin moulds,
or in individual ramekins or darioles; aspic moulds may also be flutted or
decorated. The type of aspic used (made from meat, poultry, or fish, or
pectin-based for fruits) varies according to the nature of the pricipal
ingredient (poultry slices, sole fillets, medallions of foie gras, sliced
fresh vegetables, fruit segments, etc.). It is flavoured with port,
Madeira, Marsala, or sherry.
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au or aux: With, in the manner
or fashion of.
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au gratin: Foods covered with a
sauce, sprinkled with cheese or bread crumbs or both and baked until
golden brown. (See Recipe)
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au jus: Served with natural
juices. A French word roughly equivalent to "juice", but has more specific
meaning in French cookery than the English word. It is used primarily for
the gravy of a roast, made by diluting the pan juices with water, slear
stock, or any other suitable liquid and then boiling it until all the
goodness in the pan had been absorbed into the stock. Dishes described as
au jus are prepared or served with this gravy.
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au lait: Served with milk,
based on milk, or generally to do with milk. (More
Information)
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aux creoson: With
watercress.
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bake: To cook food in an oven,
thereby surrounding it with dry heat. It's imperative to know the accurate
temperature of an oven. Because most of them bake either hotter or cooler
than their gauges read, an oven thermometer is vital for accurate
temperature readings.
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barbecue: An open-air cooking
apparatus, usually charcoal burning, for grill or spit roasting meat or
fish. To roast or broil food on a rack or spit over the embers of an open
fire. Charcoal cookery is the most ancient of cooking methods. The
barbecue method is of American origin, being associated with the legendary
conquest of the west. It was subsequently adopted in Europe. The word
probably comes from the Haitian barbacoa, meaning grill, but some
attribute its origin to the French de la barbe à la queue
(from the beard of the tail), refering to the method of impaling the
animal on the roasting spit. There may be a connection with the French
barbaque, which comes from the Romanian berbec, meaning
roasting mutton. Also a highly seasoned tomato based sauce. (See Recipe)
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barder: To cover poultry or
game with thin slices of bacon or salt pork when roasting. To inject
flavor and juices.
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baste: To lightly moisten a
dish cooking in the oven or rotisserie by spooning over melted fat
drippings over the roast itself, during the cooking. This is done serveral
time during the cooking period, to make it juicy and to prevent dryness.
It also improves the flavouror the item being cooked. A dish that is
cooked au gratin may be basted with melted butter to facilitate
browning.
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batter: A mixture of flour,
sugar, eggs, milk, etc. which can be poured. The basis of all doughs and
batters is a mixture of flour and liquid. With additions bread, pasta,
pastries, etc. can be made.
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beat: To work a substance or
mixture energetically with a wire whisk or spoon to modify its
consistency, appearance, or colour. The operation is preformed in many
ways according to the nature of the ingredients, the utensils used and the
purpose. A variety of mixtures are beaten with a wooden spoon to
incorporate air. To give volume to a yeasted dough, it is beaten with the
hands either in a bowl or on a worktop. For stiffly beaten egg whites, the
whites are beaten in a bowl using a metal whisk, but when eggs are to be
used as a binding agent, they are lightly beaten with a fork.
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beurre: French for butter. (More Information)
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beurre noi: Browned butter. (See Recipe)
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bind: To stir any of a variety
of ingredients (eggs, flour and butter, cheese, cream, etc.) into a hot
liquid, causing it to thicken.
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blackened: A cooking technique
made famous by New Orleans's chef Paul Prudhomme by which meat or fish is
cooked in a cast iron skillet that hass been heated until almost red hot.
Prudhomme's original specialty was blackened redfish. The food is
customarily rubbed with a Cajun spice mixture before being cooked. The
extra hot skillet combined with the seasoning rub gives food an extra
crispy crust. (See Recipe)
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blanc: French for white. Blanc
(à) is a term used to describe a stage of cooking when food is
cooked or partially cooked but not coloured, for example by gently frying
onions without allowing them to colour. Cuire à blanc is
also the french term for baking a pastry flan case (pie shell) blind.
Blanc (au) is describing a method of cooking food (especially poultry or
veal) either in a blanc de cuisson or in a white stock.
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blanch: To scald for a short
time, for the purpose of partially cooking a food item. The term is used
for several different operations such as steaming, boiling, frying, etc.
It is used to help loosen the skin from some foods, or as a step in
preparing vegetables for freezing.
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blend: To mix thoroughly two or
more ingredients together. Or to prepare food in a blender until
puré'ed, chopped, etc., as desired.
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bon appétit: A French
phrase with any of various meanings related to having a good (bon)
appetite (appétit) such as "have a good meal", (I wish you
a) "hearty appetite" or "enjoy your meal".
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boil: "Bring to a boil" refers
to heating a liquid until bubbles break the surface (212°F for water
at sea level). The term also means to cook food in a boiling liquid. A
"full rolling boil" is one that cannot be dissipated by stirring.
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bouillon: Similar to a stock
but clearer and stronger in flavor. Usually made of beef, chicken, or
vegetables, unless otherwise specified. Or a type of cheap restaurant that
was opened in France at the end of the 19th century, serving meals at a
single price.
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bouquet-garni: A bunch of
aromatic herbs and spices tied together in a cheese cloth bag, used to
season a soup, sauce or stock. They are tied together to prevent them from
dispersing in the liquid and to make it easier to remove them before
serving.
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braise: A method of cooking
food in a closed vessel with very little liquid at a low temperature and
for a long time. Baising is used mostly for the tougher cuts of meat,
certain vegetables (cabbage, chicory (endive), artichokes and lettuce) and
large poultry. (More Information)
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breading: The process of
passing an item through flrst flour, then egg wash and bread crumbs. The
egg wash and bread crumb procedure can be done twice for a thicker
coating.
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broche: A large slightly
flattened skewer, usually made of stainless steel, on which pieces of
meat, vegetables, etc., are threaded for cooking uder a grill or over
charcoal. If the ingredients are to be fried, the skewer is made of
wood.
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brochette: A skewer. Meat and
or vegetables cooked on a skewer. Fresh fruit can also be used. The
principal ingredients are kidneys or pieces of calve's sweetbreads,
scallops, large pieces of beef or mutton (sometimes marinated), small
birds, etc., alternating with sliced mushrooms, lean bacon, quartered
tomatoes, pieces of onion, pepper, etc.
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broil: To cook food directly
under or above the heat source. Food can be broiled in an oven, directly
under the gas or electric heat source, or on a barbecue grill, directly
over charcoal or other heat source.
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brunoise: Vegetables that are
cut into a fine dice. They are often braised in butter and used to garnish
soups, sauces, consommés, or stuffings and also used for
flavouring.
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buffet: The word means a large
tiered table often set near the enterance of a restaurant, on which is a
display of ready-to-eat hot and cold foods. Meats, poultry, fish, cold
sweets and pastries are arranged in a decorative manner and it's usually
self service, with the exception of the hot foods.
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Canadian bacon: Trimmed,
pressed, smoked lean pork. May be purchased cooked or uncooked. (See Recipe)
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canapé: An appetizer;
plain or toasted bread or cracker covered with a savory paste mixture and
garnished attractively. (More
Information)
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caramelize: To stir sugar in a
skillet over low heat until it melts and develops characteristic flavour
and brown colour, for flavoring and coloring foods. This operation
requires both care and precision. Alternatively, it can mean coating a
mould with caramel, flavouring a pudding or similar preparations with
caramel, glazing sugarcoated, choux pastry, etc., with caramel, or
colouring the top of a cake or biscuit by powdering it with sugar and
putting it under a broiler, to brown. Certain vegetables, such as small
onions, carrots, or turnips, are "glazed" or lightly caramelized.
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carte: Bill of fare
(menu).
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carte de jour: Menu of the
day.
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chaud-froid: (Hot-cold; cooked,
cooled) Jellied white sauce, used for decorating certain foods to be
displayed.
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Chef: Head of the kitchen, or
one who works with food for a occupation in a restaurant, private home,
hotel, etc. Chefs have occupied an important role in society from the 5th
century BC onwards and in the middle ages, with the creation of guids,
they constituted a hierarchical community. (More
Information)
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chop: To cut food into small
pieces with a knife, blender, or food processor. The resulting texture
varies from very coarse to very fine, depending on the requirements of the
recipe.
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clarify: To make clear or
transparent, free from impurities, as a consommé or with butter.
(See Recipe)
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coddle: To cook or simmer an
item just below the boiling point for a short time.
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connoisseur: A critic having
trained and competent judgement in art or other matters of taste.
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consommé: A clear,
strong flavored soup. Derived from the word consummate,
meaning perfect.
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court bouillon: A French
cookery term meaning a highly seasoned liquid of water, vinegar or wines,
herbs and seasoning in which fish is poached. (See
Recipe)
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cube: o cut into small square
pieces with a knife (usually about 1/2 inch).
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cuisine: The art of
cookery.
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cut in: One part blended into
another usually applied in pastries.
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deglaze: To heat wine, stock,
or other liquid together with the cooking juices and the sediment let in
the pan after roasting or sautéing in order to make a sauce or
gravy. Deglazing is done by pouring a small quantity of liquid into the
pan over heat, dissolving all the pan juices in it, leaving it to cook and
take on colour, then reducing it until the right consistency is
achieved.
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demi: French word literally
meaning half.
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deep-fry: To cook food in hot
fat deep enough to completely cover the item being fried. The oil or fat
used for deep frying should have a high smoke point (the point to which it
can be heated without smoking). For that reason, butter and margarine are
not good candidates for frying; shortening, lard and most oils are. The
temperature of the fat is all important and can mean the difference
between success and disaster. Fat at the right temperature will produce a
crisp exterior and succulent interior. If it's not hot enough, food will
absorb fat and be greasy; too hot, and it will burn. An average fat
temperature for deep frying is 375°F, but recipes differ according to
the characteristics of each food.
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dice: To cut up into small
cubes or squares.
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dot: To spot small particles of
butter over the surface of an item.
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du jour: French for "of
the day".
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dust: To sprinkle an item with
flour or sugar.
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emulsify: A liquid mixture
suspended in another (usually eggs and oil) to prevent separation. A
preparation obtained by dispersing one kind of liquid (in the form of tiny
droplets) in another liquid, with which it does not mix.
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entrée: The main , or
third course of a meal. (More
Information)
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flambé: Served aflame,
e.g. crêpes suzettes. A French culinary term meaning to pour spirits
over food, then ignite it. The aim is to enhance the flavour and for
culinary showmanship. When flaming a savoury dish the spirit must be
warmed, and then ignited, preferably with a long taper. As it catches
fire, it is poured over the dish. Brandy, rum, or whisky are the spirits
most commonly used and the procedure is usually carried out when making a
sauce from the pan juices. In some restaurants, sweet dishes, such as
crêpes or sweet omelettes, are flamed with rum, Grand Marnier, etc.,
at the serving table on special hotplates.
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fromage: French, meaning
"cheese" (More Information and a List of Cheeses)
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fry: To cook food in hot fat
over moderate to high heat. Deep fried food is submerged in hot, liquid
fat. Frying (also called pan frying) or sautéing refers to
cooking food in a lesser amount of fat, which doesn't cover the food.
There is little difference in these two terms, though sautéing is
often thought of as using less fat and being the faster of the two
methods.
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garde manger: Guardian of cold
meats, or the person in charge of it.
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garnish: To decorate a dish
with an item that will improve its appearance. A single item or
combination of various items accompanying a dish. The garnish can be
placed around the food or served separately. Whether simple or composite,
the garnish always blends with the flavour of the basic dish and the sauce
(if there is one).
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glacé: Glazed, iced,
frosted; to cover an item with a glossy coating.
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glaze: A syrupy substance
obtained by boiling down an unthickened stock of meat, poultry, more
rarely game, or even fish. Stock glazes are used as an essence to be added
to certain sauces, in order to enhance their flavour, or to baste dishes
to be browned in the oven. They are also used as the base for a sauce when
adding other ingredients. Stock glazes may be used to speed up the
preparation of soups, coulis, aspics, etc. The word "glaze" is also used
for any substance used to give food a glossy surface (glazing).
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grill: To cook on a grill.
Sometimes used interchangably with broil. A restaurant or room where, in
theory, only grills are served. It is usually used to describe a
restairant in a large hotel, where the service is faster and the meals are
less elaborate than those served in the large dinning room. the name was
first used in England in the 1890's.
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hors d'oeuvres: Small portions
of food served as a first course of a meal. An appetizer, they may be
served in many forms and be either hot or cold. Simular to canapés
(More Information)
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Indienne: Dishes prepared in
the style of India and in which curry powder is the main
seasoning.
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Italienne: In the Italian style
or fashion of. Usually the preparation contains some type of
pasta.
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jambon: French, meaning
"ham".
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jardinière: Gardener's
style, a garnish fpr meat entrées, usually consisting of carrots,
celery and turnips cut approximately one inch long and a quarter of an
inch thick. Peas are sometimes added to this garnish. (Examples: braised
pot roast jardinière, braised short ribs of beef
jardinière.)
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julienne: To cut into long
match like thin strips.
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kitchen: Ar room set aside for
the preparation of food. The kitchen as a seperate room in a house first
appeared in about the 5th century BC, but in ancient times it was also
associated with religious practices: the hearth where meat and vegetables
were cooked was also the altar of the cult of the household gods. Roman
kitchens in great residences were particularly well-equipped, with a water
tank, sink, cavities provided in work tops for pounding spices, bronze
tripods, etc.
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knead: The manipulation of
pressing, folding and stretching the air out of dough.
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Kosher: Describing food that is
permitted to be eaten according to Jewish dietary laws (the word is a
Hebrew one meaning "permitted", "ritually correct"). Fruit and vegetables
can be eaten without further preparation, but there are stricked rules
governing the eating of meat.
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lamb fries: Lamb testicles. (See Recipe)
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Lyonnaise: Various
preparations, usually sautéed, characterized by the use of chopped
onion, which are glazed in butter until golden brown and often finished
off with the pan juices deglazed with vinegar and sprinkled with chopped
parsley. Most commonly used with potatoes. (See
Recipe)
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maître d'hôtel:
Head of the dining room service.
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menu: List of foods that are
served. Bill of fare.
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mince: To cut very, very
fine.
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mirepoix: A culinary
preparation created in the 18th century by the cook of the Duc de
Lévis-Mirepoix, a French field marshal and embassador of Louis XV.
It is a mixture of diced vegetables (carrots, onions and celery). It is
used to enhance the flavour of meat, game and fish, in the preparation of
sauces and as a garnish for such dishes as frog's legs, artichokes,
macaroni, etc.
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mixing: To merge into one mass
of two or more ingredients.
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noir: French, meaning
"black".
-
oeuf: French, meaning "egg".
(More Information)
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parboil: To partially cook a
food item or boil to in water.
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parisienne: To cut into small
round balls with a parisienne scoop. The term is particularly applied to
meat and poultry dishes garnished with potatoes à la
parisienne (noisettes with herbs) and accompanied by braised lettuces
or artichoke hearts.
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poach: A method of cooking food
in seasoned water that is only slightly bubbling or simmering. The amount
of water or stock used depends on the food that is being poached.
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purée: Food cooked to a
pulp. Thick soup. A creamy preparation obtained by pressing and sieving
cooked foods, or by using a blender or food processor.
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quadriller: To mark the surface
of grilled or broiled food with a crisscross pattern of lines. The
scorings are produced by contact with very hot single grill bars which
brown the surface of the food. Very hot skewers may also be used to mark
the surface.
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quahog: The Indian name for the
large Atlantic Coast clams.
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quenelle: A meat dumpling, that
is usually made of chicken or veal.
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reduce: To concentrate a liquid
or thicken a sauce, stock, etc., by lengthy boiling or simmering, which
evaporates some of the water and reduces the volume.
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render: To cook the grease and
water out of animal fat.
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roast: A piece of meat such as
a rib roast that's large enough to serve more than one person. Such a meat
cut is usually cooked by the roasting method. Roast can also mean food,
usually meat, that has been prepared by roasting. To oven cook food in an
uncovered pan, a method that usually produces a well browned exterior and
ideally a moist interior. Roasting requires reasonably tender pieces of
meat or poultry. Tougher pieces of meat need moist cooking methods such as
braising.
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roux: A cooked mixture of equal
amounts of flour and butter by weight, used to thicken liquid or when
preparing sauces, soups and gravies. The cooking period varies, depending
on the colour of roux required (a white or blond roux for a white sauce; a
brown roux for a brown sauce).
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sauté: To fry quickly,
meat fish, or vegetables in a small amount of grease while tossing the
item to make it jump and cook evenly without sticking. A sauce or gravy
may be made by deglazing the cooking pan.
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scald: To heat milk or cream
just below the boiling point until a scum forms on the surface. To dip
fruit or vegetables in boiling water to remove the surface impurities or
eliminate tartness. Jam jars are also sterilized by scalding before they
are filled.
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score: To mark the surface of
certain foods with shallow slits to improve appearance and/or tenderness.
Designs can be scored with the point of a knife or the prongs of a fork on
top of a cake, pie, biscuit (cookie), etc.
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sear: To brown the surface of
meat by intense heat.
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shredded: Cut or shaved into
thin strips, usually with a knife or slicing machine.
-
sift:sift: To pass dry
ingredients through a fine screen to make them light and free from
lumps.
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simmer: To cook in a liquid
just below the boiling point (200°F).
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smother: To cook in a covered
pot until tender.
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Sous Chef: he under chef. The
person who is second in charge of the kitchen.
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spit: A pointed metal rod with
which a piece of meator a whole animal ia preared for roasting, or
cooking, either horizontally or vertically, traditionally over or in front
of an open fire.
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steam: A method of cooking
whereby food is placed on a rack or in a special steamer basket over
boiling or simmering water in a covered pan. Steaming does a better job
than boiling or poaching of retaining the food's flavour, shape, texture
and many of the vitamins and minerals.
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steep: To soak in a hot liquid
to extract flavor and color. To saturate certain cakes with syrup,
alcohol, or liquid to make them moist and to add flavour.
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stew: To cook meat and
vegetables that are completly covered in a liquid, that liquid being stock
or water, just below the boiling point at 200°F. (More Information)
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stir: To agitate ingredients
gently with a spatula, wooden spoon, or whisk, either before or during
cooking, by using a circular motion, to ensure that the mixture is smooth
and free from lumps and that it does not stick to the pan and
burn.
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stir-fry: To quickly fry small
pieces of food in a large pan over very high heat while constantly and
briskly stirring the food. This cooking technique, which is associated
with Asian cooking and the wok, requires a minimum amount of fat and
results in food that is crisply tender. Stir-fry can also refer to any
dish of food that has been prepared by the stir-fry method.
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stock: The liquid from which
meats, fish and or vegetables have been cooking. A flavourd liquid base
that is used for making a sauce, stew, or braised dishes. (More Information)
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table d'hôte: Formerly, a
large communal table at an inn which people sat as and when they arrived
and where everyone could be served meals. A meal of several courses at a
set price. A communal table d'hôte was also the rule in boarding
houses, where meal were served at a set time.
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temper: (1) To slowly bring up
the temperature of a cold or room temperature ingredient by adding small
amounts of a hot or boiling liquid. Adding the hot liquid gradually
prevents the cool ingredient (such as eggs) from cooking or setting. The
tempered mixture can then be added back to hot liquid for further cooking.
This process is used most in making pastry cream and the like. (2) To
bring chocolate to a state in which it has snap, shine, and no streaks.
Commercially available chocolate is already tempered but this condition
changes when it is melted. Tempering is often done when the chocolate will
be used for candy making or decorations. Chocolate must be tempered
because it contains cocoa butter, a fat that forms crystals after
chocolate is melted and cooled. Dull grey streaks form and are called
"bloom." The classic tempering method is to melt chocolate until it is
totally without lumps. One third of the chocolate is then poured onto a
marble slab then spread and worked back and forth with a metal spatula
until it becomes thick and reaches a temperature of about 80 degrees F.
The thickened chocolate is then added back to the remaining 2/3 melted
chocolate and stirred. The process is repeated until the entire mixture
reaches 88-92 degrees for semisweet chocolate, 84-87 degrees for milk or
white chocolate.
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toss: To cause a rising and
falling action for the purpose of blending ingredients. To turn over the
leaves of a salad to ensure that they evenly coated with seasoning or
dressing. this is alway done immediatly prior to service.
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utensil: Tools and equipment
used in the preparation and consumption of food. (More
Information)
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velouté: French, meaning
"velvety". It is a smooth, creamy white sauce made by combining any one of
many stocks and roux. (See
Recipe)
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vert: French, meaning
"green".
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vin: French, meaning "wine".
(More Information)
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white wash: A thickening agent
consisting of equal parts of flour and cornstarch diluted in cold
water.
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whip or whisk: To beat rapidly
to increase volume and incorporate air. the act of using a wire whisk.
Nowadays electric beaters, fitted with steel or plastic attachments, are
often used instead of hand whisks. Whisking is made much easier,
especially for egg whites and matonnaise, but the results are inferior for
delicate mixtures, such as hollandaise and béarnaise sauces and
Chantilly cream.
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Yourshire pudding: A batter
made from flour, milk, egg, salt, etc., that is baked with roast rib beef
and served with each order. (See Recipe)
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zest: The coloured and perfumed
outer rind of a lemon, lime, orange, or any other citrus fruit. The zest
is separated from the whitish part of the skin by using a knife called a
zester, or by using a potato peeler. The white part of the skin of citrus
fruit is bitter and is called the pith. Cut into fine strips or small
pieces, the zest is used to flavour creams, cake mixtures and desserts. It
mat also be candied, pickled or in vinegar, grated, or rubbrd onto lump
sugar. Candied orange zest, sometimes chocolate coated, is called
écorces d'orange or orangettes.