Glossary

Glossary 2017-12-14T18:38:10+10:00

Welcome to the At Your Table Culinary Terms Glossary

 

This is where we offer a description or meaning for any unusual cooking terms and menu items within our archives.

We are fascinated by the origins of ingredients, traditional uses and nutritional values and wanted to share some of our knowledge with you

5 Spice

5 Spice Five-spice, believe it or not a blend of 5 spices, used primarily in Chinese cuisine, often referred to as Chinese 5 spice. It’s very common in India also, used in South Indian cookery. 5 Spice consists of pepper (usually szechwan) cinnamon, clove, star anise and fennel seed. Return…

Agnolotti

Agnolotti An Agnolotti is a rolled and filled pocket of pasta similar to a tortellini or ravioli only with a different shape. Agnolotti are formed by folding the pasta over the filling as apose to wrapping the pasta around the filling. Classicly Agnolotti are filled with vegetables or meat but…

Agnolotti

Agnolotti Agnolotti is a shape of pasta not to dissimilar to a tortellini or a ravioli. Hand made from small pieces of flattened pasta dough, folded over a filling of cheese, braised meat, fish or vegetables. Agnolotti is the plural form of the Italian word agnolotto. Usually blanched in salted…

Aioli

Aioli or aïoli is a Provençal sauce made of garlic, olive oil, egg yolks, and lemon juice. There are many variations, such as excluding egg yolk or lemon juice, or adding other seasonings.

Amuse Bouche

Amuse Bouche Amuse Bouche simply translates to ‘Mouth amuser’. Amuse bouche is differs to an appetiser in that it is not usually ordered from a menu, it is an offering by the Chef to demonstrate his culinary skill and prepare the palate for the meal to come. An Amuse Bouche…

Anglaise

Anglaise Anglaise or Crème Anglaise is the French term for English cream referring to pouring custard. Made from egg yolk, sugar, cream and vanilla the cream is thickened by the the slow agitated cooking of the egg yolks. The egg yolks cannot pass a certain temperature or they will split,…

Antipasto

Antipasto Antipasto (plural antipasti) translates to “before the meal” Antipasto is the famous first course of a formal Italian meal. Antipasto in this day and age can consist of numerous ingredients, but commonly includes cured meats, olives, mushrooms, anchovies, artichoke hearts, various cheeses, pickles and char-grilled vegetables marinated in flavoured oil….

Assiette

Assiette An Assiette in culinary terms refers to a mixed plate of foods. Usually the term is used when a Chef demonstrates their skillset by showcasing small versions of their best desserts served together on a ‘tasting plate’ Return to glossary Back to home

Ballotine

Ballotine A Ballotine is traditionally a cylindrical rolled tube of boned chicken thigh, duck or other poultry.  Most commonly stuffed with forcemeat’s, tomatoes, herbs, mousse’s and other ingredients. A Ballotine is usually tied or wrapped tightly, in cling wrap or aluminium foil, roasted, poached or braised. Sometimes a Ballotine can refer…

Barigoule

Barigoule Barigoule is a preparation originating from France in order to preserve and cook the sought after seasonal Globe artichokes. Globe artichokes, time consuming to prepare and very seasonal, brown very quickly during preparation, thus the need for creating the method Barigoule. An Artichoke Barigoule cosists of stock, vinegar and…

Bavarois

Bavarois A Bavarois is a traditional indulgent Bavarian cream mousse dessert. A Bavarois consists of  custard, thickened and set with the use of gelatine. Typical flavours may include Creme de Cassis, Frangelico, or a variety of berries and other liqueurs. Return to glossary Back to home

Beef Rossini

Beef Rossini Beef Rossini or Tournedos Rossini is a classic french steak dish where the fillet steak is served with a crouton and a pan seared slice of foie gras, classicly served with fresh truffle and a madeira glaze. In Modern culinary terms the title Rossini is often simply reffering…

Betel Leaf

Betel Leaf Betel Leaf, in the culinary sense is often steamed as a vegetable, wrapped around small snacks, sliced thinly in salads or most commonly as vessel for a canapé. Betel Leaf, native to Vietnam and Thailand is part of the pepper family. With it’s pungent and spicy flavour, delicate texture…

Beurre Blanc

Beurre Blanc Beurre Blanc basically translates from French to white butter. Made by mounting cubes of cold butter into a warm vinegar reduction. Originating from the Loire valley in France this sauce is most commonly paired with seafood or white flesh fish. Return to glossary Back to home  

Beurre Noisette

Beurre noisette Buerre noisette, translates to Brown Butter, quite possibly created by mistake once upon a time when some butter was left on the heat too long. (however it is absolutely delicious) Buerre Noisette is made by slowly heating butter until the milk solids separate and sink to the base…

Bisque

Bisque A Bisque is a French soup made from roasted crustacean shells (prawn, lobster, scampi or bug) cooked with onion, carrot, celery, leeks, fennel, tomato paste, brandy and cream. Often a Bisque will include garlic, rosemary, chilli and various aromats such as coriander seed, peppercorns, orange peel and fennel seed….

Black Garlic

Black Garlic Black garlic is a type of caramelized garlic commonly used in Asian cuisine. Often people think Black Garlic has something to do with fermentation, this in fact is not true. It is blackened by heating whole bulbs of garlic over the course of many weeks, resulting in a sweet…

Blancmange

Blancmange Blancmange is a traditional French dessert traditionally made from almond infused milk, thickened with gelatine and or corn starch. A Blancmange literally translating to ‘white food’ is very similar to the Italian Pannacotta, works with similar flavours and is served in the same manor. Return to glossary Back to…

Blini

Blini A Blini, sometimes referred to as a Bellini is a thin wheat-flour pancake commonly used as a Canapé, often served with Chicken or most commonly Smoked Salmon. Traditional blini use a yeast batter, which is left to rise, before being finished with milk or sometimes water. Usually Blini are…

Bok Choi

Bok Choi Bok choy or Pak choi (very similar) come from the Asian cabbage family. These varieties do not form heads, instead they boast large, rounded, green leaves with a similar texture to large English spinach. The stalk retains much more water, takes a little more cooking and holds a…

Bombe Alaska

Bombe Alaska Bombe Alaska or Baked Alaska is a dessert consisting of ice-cream, cake and sometimes fruit covered by browned merengue. The term Bombe Alaska usually refers to when the dessert is placed in the centre of a table and Flambéed with dark rum or other liquors. The flaming alcohol…

Bordelaise Sauce

Bordelaise Sauce Bordelaise sauce is a classic French accompaniment stemming from the infamous wine region Bordeaux, France. The sauce is made with dry red wine, veal stock, butter, shallots, garlic and various other herbs and aromats. Perfect with roasted red meats, most commonly paired with a grilled Beef fillet steak….

Boudin Blanc

Boudin Blanc Boudin Blanc; Classically a white sausage made from pork with no blood. Boudin Blanc simply meaning white sausage, can refer to number of culinary creations such as a; Fish mousse, Chicken or ground Veal, shaped as a sausage and prepared in a fashion keeping it’s ‘Blanc’ or ‘White’ colour…

Bouillabaisse

Bouillabaisse Bouillabaisse is a traditional Provençal fish stew, believed to come from the French city of Marseille. Bouillabaisse usually consists of a few varieties of fish, shellfish and other seafood’s including prawns, scampi, mussels or clams. The seafood is cooked in a rich broth with traditional Provençal herbs and spices,…

Bouillon

Bouillon A Bouillon is a broth or vegetable stock made from root vegetables. The Bouillon is simmered with herbs and spices, then to be used to prepare a soup. Traditionally the term Bouillon refers to a beef stock, the term court-bouillon referring to a fish stock. The term Bouillon is…

Braised

Braised Braise, Braising or Braised. This is a combination-cooking method that uses both moist and dry heat. Braising allows tougher, fattier cuts of meat to become tender, usually holding richer and more prominent flavours than the well know tender cuts on the supermarket shelf. Usually a cut of meat will be seared…

Bresaola

Bresaola Bresaola is an Italian air dried beef preparation. With a similar texture and appearance to prosciutto the beef is air dried and aged for 3-4 months. The Air drying process leaves a dried intensely flavoured cut of meat. Used in a similar manor to other dried meats, Bresaola would…

Bruschetta

Bruschetta Bruschetta is an antipasto dish from Italy. Commonly served alone or sometimes as part of an antipasto platter, the term Bruschetta can relate to a few different preparations. Bruschetta, traditionally grilled bread with garlic, olive oil and salt is often added to with various toppings of diced vegetables, cheese,…

Cafe de Paris butter

Café de Paris butter Café de Paris butter is a traditional accompaniment to a grilled steak, brought to the worlds attention by the well known Café de Paris in the 1940s. Café de Paris butter usually consist of a variation of the following; Parsley, thyme, mint, chives, mustard, anchovy, garlic,…

Caponata

Caponata Caponata is a traditional Sicilian preparation, comprising of stewed Aubergine (eggplant) onions, garlic, olive oil, capers or olives and finished with a sweet vinegar to create a sweet and sour taste. Often Caponata variations may include courgette (zucchini), capsicum, celery, carrot and tomato paste. Most commonly Caponata is served…