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Appendix A: spelling of selected culinary terms.

APPENDIX A

SPELLING OF SELECTED CULINARY TERMS

A

a la carte

aioli

alcohol

al dente

amandine

ambrosia

anchovy

anglaise

antipasto

aperitif

appetizer

artichoke

arugula

asparagus

aspic

au gratin

au jus

au lait

avocado

B

bain marie

baklava

balsamic

banana

barbecue

baste

bearnaise

bechamel

benedict

beurre blanc

beverage

biscotti

biscuit

bisque

bleu (cheese)

blintz

bok choy

bologna

bordelaise

borscht

bouillabaisse

bouillon

bouquet garni

bourbon

braise

breakfast

brie (cheese)

brioche

broccoli

broccoli rabe

brochette

brunoise

bruschetta

Brussels sprouts

buffet

bulgur

bundt

burrito

business

C

cacciatore

Caesar

cafe

cafeteria

caffeine

Cajun

calamari

calcium

calorie

calzone

Canadian (bacon)

canape

cannelloni

cantaloupe

caper

cappuccino

carambola

caramel

caraway

carbonara

cardamom

carob

carpaccio

carrot

casserole

cassoulet

casual

catsup

cauliflower

caviar

cayenne

celery

cepes

cereal

ceviche

challah

chalupas

champagne

charcuterie

chardonnay

charlotte

chateaubriand

chef

chervil

chestnut

chicory

chiffonade

chili con carne

chipotle

chocolate

cholesterol

chorizo

chow mein

chowder

chutney

cilantro

cinnamon

cocoa

coconut

colander

coleslaw

collard greens

complement

complimentary

compote

condiment

consomme

coq au vin

cordon bleu

coriander

coulis

couscous

creme brulee

creme caramel

crepe

cremini, crimini

croissant

croquette

crouton

crudites

crystallized

cucumber

cuisine

cumin

curry

custard

customer

D

Daikon

daily

daiquiri

decadent

demi-glace

demitasse

dessert

Dijon

diner

dining

dinner

dolmades, dolmas

dough

doughnut

duxelle

E

employee

emulsify

enchilada

endive

enoki

entree

escargot

escarole

excellent

F

fagioli

Fahrenheit

fajita

falafel

fennel

feta

fettuccine

filet, fillet

fines herbes

Florentine

foccaccia

fondue

formaggio

french (fries)

fricassee

frisee

fromage

G

ganache

garde manger

gastronomy

gazpacho

gelatin

gelato

ghee

giblets

gluten

gnocchi

Gorgonzola

goulash

gourmet

granola

gratinee

gratuity

Gruyere

guacamole

gumbo

gyro

H

halibut

haricot verts

haute cuisine

herring

hollandaise15

hors d'oeuvre

hummus

hygiene

J

jaggery

jalapeno

jambalaya

jardiniere

Jarlsberg

Jerusalem artichoke

jicama

jigger

juice

julienne

K

Kahlua

Kaiser

kale

kasha

kebab, kabob

kedgeree

kernel (of corn)

ketchup

kielbasa, kielbasy

kitchen

kiwi

knead

knife, knives

kohlrabi

kosher

kumquat

L

lasagna

leek

lentil

license

linguine

liqueur

liquor

loin

lox

M

mache

Madeira

mahi mahi

maitre d'hotel

manager

marinade

marinara

marinate

marsala

marzipan

mascarpone

mayonnaise

measure

medallion

Mediterranean

menu

meringue

mesclun

minestrone

mirepoix

mise en place

miso

mocha

morel

mousse

mousseline

mozzarella

mussel

N

nachos

nigoise

nutrition

nutritious

O

omelet

oregano

orzo

ouzo

P

paella

palate

pallet

parfait

parmesan

pasteurized

pate de foie gras

persillade

pesto

petit four

pico de gallo

pierogi

pilaf

pimiento, pimento

polenta

pomegranate

porcini

portabella

potage

potato

potatoes

poultry

primavera

prix fixe

prosciutto

protein

Provengal

provolone

puree

Q

quahog

quesadilla

quiche

quinoa

R

radicchio

ragout

raisin

ramekin

raspberry

ratatouille

ravioli

receipt

recipe

remoulade

restaurant

restaurateur

rhubarb

ricotta

rigatoni

risotto

roll

Roquefort

rotini

roulade

roux

S

sachet

saffron

sake

salmon

salsa

salsify

sambuca

sandwich

sashimi

sauerbraten

sausage

saute

scallion

scallops

scampi

semolina

sesame

shallot

sherbet

shiitake

shish kebab

sommelier

sorbet

souffle

soup du jour

sous chef

spaetzle

spaghetti

spatula

special

spinach

streusel

strudel

sushi

swordfish

Szechuan, Sichuan

T

Tabasco

tamale

tandoori

tapas

tapenade

tarragon

tartar sauce

temperature

tempura

teriyaki

terrine

Thai

thermometer

thyme

tiramisu

tofu

tomato

tomatoes

tortellini

tortilla

tostada

tournedos

tuile

turmeric

U

udon (noodles)

utensil

V

vanilla

variety

vegetable

veloute

venison

vermicelli

vichyssoise

Vidalia

vinaigrette

vinegar

vintage

virgin (olive oil)

vodka

W

Waldorf

wasabi

weight

whisk

whiskey

wok

wonton

Worcestershire sauce

Y

yeast

yogurt

Z

zabaglione

zinfandel

ziti

zucchini
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Article Details
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Title Annotation:APPENDICES
Author:Cadbury, Vivian C.
Publication:A Taste for Writing, Composition for Culinarians
Article Type:Glossary
Geographic Code:1USA
Date:Jan 1, 2015
Words:520
Previous Article:Chapter 31: Punctuation II--commas, colons, semicolons, parentheses, brackets, hyphens, dashes, and slashes.
Next Article:Appendix B: commonly misused words.
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