Appendix A: spelling of selected culinary terms.
APPENDIX ASPELLING 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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| 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. |
| Topics: | |