Terminology

al dente – generally used in reference to pasta Describes pasta, vegetables, rice, or beans that are cooked to be firm to the bite

al_dente

american cheese is a processed cheese. It is made from a blend of milk, milk fats, milk solids, other fats and whey protein concentrates. Depending on the percentage of cheese and additives, the taste and texture may vary, also the colour may change from orange, yellow to white. American cheese comes as individually wrapped cheese slices, small pre-sliced blocks and large blocks.

cheese_slices_wrapped

arugula is also known as rocket, rucola, rucoli, rugula, colewort and roquette

rocket_arugula_rucola_rucoli_rugula_colewort_roquette
aubergine is also known as egg plant and brinjal

aubergine_egg_plant
bain-marie – a pan of hot water in which cooking container/s are placed for slow cooking

bain-marie
barbequing (barbecuing) is also known as grilling

barbecue_grill

bell pepper is also known as capsicum

capsicum_bell_pepper

bitter gourd (melon) is also known as goya

bitter-_gourd_goyablue (vein) cheese is also known as blue cheese. It is produced with cow’s milk, sheep’s milk, or goat’s milk and ripened with cultures of the Penicillium mold. The cheese has green, grey, blue or black veins/spots of mold throughout the body.

blue_cheeese

bocconcini are egg sized mozzarella cheeses balls. They are semi-soft, white and rindless, unripened mild cheese. bocconcini means “little bites” in Italian.

bocconcini

bouquet garni– a bundle of aromatic herbs

bouquet_garni

brie is a soft, buttery, runny cheese produced from cow’s milk. It has a pale, cream colour. The flavour varies depending upon the ingredients. The rind is meant to be eaten with the cheese.

brie

brinjal is also known as aubergine and egg plant

aubergine_egg_plantbroiling is also known as grilling

broil_grill

brunoise is a fine dice measuring 3 mm x 3 mm x 3 mm, or 1/8″ x 1/8″ x 1/8″

brunoise
bubbly water is also known as carbonated water, club soda, soda water, sparkling water, seltzer water, fizzy water

sparkling_watercamenbert is a cheese which typically has smooth, runny interior and a white bloomy rind. It has a rich, buttery flavour.  The rind is meant to be eaten with the cheese.

camenbert
capsicum is also known as bell pepper

capsicum_bell_pepper
carbonated water is also known as seltzer water, club soda, soda water, sparkling water, bubbly water, fizzy water

sparkling_waterCheddar cheese is the most widely eaten cheese in the world is made from cow’s milk. It is a hard and natural cheese that has a slightly crumbly texture.

cheddar
chiffonade – chopping herbs or leafy green vegetables into long, thin strips This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll The technique can also be applied to crepes or thin omelets to produce strips

chiffonade
chinese parsley is also known as cilantro, coriander and mexican parsley

cilantro_coriander
choux pastry is also known as shoe dough – Commonly used to make cream puffs, profiteroles, eclairs, etc Made from plain flour, eggs, butter, oil and water

choux_pastry
cilantro is also known as coriander, chinese parsley and mexican parsley

cilantro_coriander
cloche – a tableware cover, typically made out of silver, stainless steel or glass They are also available as stoneware, marble or other materials

cloche
club soda is also known as carbonated water, seltzer water, soda water, sparkling water, bubbly water, fizzy water

sparkling_water
colewart is also known as arugula, rocket, rucoli, rugula, rucola and roquette

rocket_arugula_rucola_rucoli_rugula_colewort_roquetteconcasse is a cooking term meaning to rough chop any ingredient, usually vegetables. This term is particularly applied to tomatoes, where tomato concasse is a tomato that has been peeled, seeded (seeds and skins removed), and chopped to specified dimensions.

concasse

collard greens – are various loose-leafed greens including cabbage, broccoli, spinach, kale, bok choy, brussel sprouts, cauliflower etc

collard_greens
coriander is also known as cilantro, chinese parsley and mexican parsley

cilantro_coriandercottage cheese is a mild flavoured washed cheese curd product with a sweet taste. The curd is drained but not pressed, so some whey remains and retains moisture. It is made from different types of milk with different fat levels.

cottage_cheese
courgette is also known as zucchini

courgette_zucchinicutlery is also known as flatware

cutlery_flatware1
daikon is also known as radish

daikon_radish

dessert is also known as pudding

dessert_pudding

double boiler – a set of two pans/pots that are stacked together with space between them. The bottom pan/pot is filled with water, then the second pan/pot is stacked on top. The steam from the bottom pot rises and heats the upper pot.

doubleboiler
double cream is also known as heavy cream

double_heavy_cream
egg plant is also known as aubergine and brinjal

aubergine_egg_plantemmental is produced in Switzerland. It is a traditional, unpasteurised, hard cheese made from cow’s milk. The thin rind is covered by paper. It has a flavour that is very fruity. Emmental has large thumb sized holes.

emmental

entrée in America is known as main course elsewhere. Entrée elsewhere is an appetizer before the main course

main_course_entree

feta is a pickled curd cheese that has a salty and tangy taste enhanced by a brine solution. The texture depends on the age which can be extremely creamy, or crumbly dry.

feta
fizzy water is also known as carbonated water, club soda, soda water, sparkling water, bubbly water, seltzer water

sparkling_waterflatware is also known as cutlery

cutlery_flatware1gardiniera is an Italian or Italian-American relish of pickled vegetables in vinegar or oil.

giardinieragouda is a semi-hard cheese with a rich, unique flavour and smooth texture.

goudagoya is also known as bitter gourd (melon)

bitter-_gourd_goya
grilling is also known as broiling or alternately barbequing (barbecuing)

Broiling

broil_grill

Barbequing (Barbecuing)

barbecue_grill

gruyere is a hard cheese. The rusty brown rind is hard, dry and pitted with tiny holes. Gruyere is slightly grainy, the cheese has a mixture of flavours, fruity, earthy and nutty.

gruyere

halloumi is a firm, brined, slightly springy white cheese. Its texture is similar to that of mozzarella and it has a strong, salty flavour. Halloumi has a high melting point and cooking removes its’ saltiness with the texture becoming creamy.

halloumi

havarti is a semisoft cow’s milk cheese with a buttery aroma. It is a table cheese that can be sliced, grilled, or melted. Havarti is rindless, smooth, with a cream to yellow color depending on type. It has very small and irregular holes within it.

havartiheavy cream is also known as double Delete repeated word

double_heavy_cream

Italian hard cheese is also known as parmesan cheese or parmigiano reggiano. It is a hard cheese that has a gritty texture and is fruity and nutty in taste. Parmesan clones or inferior parmesans may have a bitter taste.

parmesan

jardinière – these are vegetable “batons”. They should range from 19mm x 3mm x 3mm (3/4″ x 1/8″ x 1/8″) or as large as 4cm x 9mm x 9mm (1 1/2″  x 3/8″ x 3/8″).

jardinerejarlsberg is a mild, semi-soft cow’s milk cheese. It has a yellow-wax rind with a semi-firm yellow interior that is buttery, rich in texture with a mild, nutty flavour.

jarlsbergjulienne – chopped vegetables 3 mm x 3 mm x 5cm, or 1/8 x 1/8 x 2 inches.

julienne

ketaki is also known as pandan (pandanus) or rampe

pandanus_rampe_ketaki

kosher salt is also known as sea salt (not iodised)

kosher_sea_salt

macedoine – this is a dice measuring from 6 mm / 1/4″ cubed to 9 mm /3/8″ cubed (9 mm /3/8″  is the more common size)

macedoine
macerate – soften or become softened by soaking in a liquid

masceratemain course is known as entrée in America. Entrée elsewhere is an appetizer before the main course

main_course_entree

mexican parsley is also known as cilantro, coriander and Chinese parsley

cilantro_coriander

mirepoix is a roughly chopped vegetable cut, usually a mixture of onions, carrots, and celery
mirepoix
monterey jack is a semi hard cheese and is mild in flavour and melts really well. The texture is creamy, firm and supple.
monterey_jack

mozzarella is a mild, slightly sweet taste and generally is moist due to the brine solution. It is usually bought in a pear shape and purchased fresh or aged.

mozzarella

paneer is a fresh, firm cheese with a chewy and crumbly texture. It is white in colour with no  rind and has a milky flavour.

paneer

pandan (pandanus) is also known as rampe or ketaki

pandanus_rampe_ketaki

parmesan is also known as parmigiano reggiano or Italian hard cheese. It is a hard cheese that has a gritty texture and is fruity and nutty in taste. Parmesan clones or inferior parmesans may have a bitter taste.

parmesan

parmigiano reggiano is also known as parmesan cheese or Italian hard cheese. It is a hard cheese that has a gritty texture and is fruity and nutty in taste. Parmesan clones or inferior parmesans may have a bitter taste.

parmesan

paysanne – this translates as peasant but and the cut sizes are  flexible

paysannepecorino is the name given to all Italian cheeses made from sheep’s milk. Pecorinos are traditional, creamy, hard, drum-shaped cheeses. They come in a variety of flavours determined by their age.

pecorinopickling juice – 11 parts vinegar (preferably apple cider, but rice, white or red wine are fine) 12 parts water and one part salt (not iodised or pickle juice will become cloudy)

pickling_juice
prawn is also known as shrimp

prawn_shrimp

processed cheddar is made with a blend of cheddars. Processed cheddar is a mild, smooth cheese and is available as a block, sliced in wedges, as a spread or cheesesticks.

processed_cheddarprovolone is an Italian cheese made from cow’s milk. It’s origins are Southern Italy.

provolonepudding is also known as dessert

dessert_pudding

quenelle – generally refers to a shape that is formed into an smooth oval similar to a egg, by using 2 spoons. Traditionally, quenelle referred to a small seasoned ball made with ground or minced meat, poultry, fish or vegetables

quenelle1
radish is also known as daikon

daikon_radish
ramekin – a small dish for baking and serving an individual portion of food

ramekinrampe is also known as pandan (pandanus) or ketaki

pandanus_rampe_ketaki

ricotta is fresh, unripened buffalo, cow or sheep’s milk cheese. The cheese has a creamy mild flavour. Ricotta is made from whey.

ricottarocket is also known as arugula, rucola, rucoli, rugula, colewort and roquette

rocket_arugula_rucola_rucoli_rugula_colewort_roquetteromano is a hard cheese made with cow ,sheep, goat milk or mixtures of these. It is a hard cheese with brittle, crumbly, dense and flaky texture. Romano is pale yellow with a mild, sharp, tangy flavour and a strong aroma.

romano

roquefort is a blue cheese and is moist and breaks into little pieces easily. Roquefort is rich, creamy and sharp, tangy, salty in flavour.

roquefortroquette is also known as arugula, rocket, rucoli, rugula, colewort and rucola

rocket_arugula_rucola_rucoli_rugula_colewort_roquette
rucola is also known as arugula, rocket, rucoli, rugula, colewort and roquette

rocket_arugula_rucola_rucoli_rugula_colewort_roquette
rucoli is also known as arugula, rocket, rucola, rugula, colewort and roquette

rocket_arugula_rucola_rucoli_rugula_colewort_roquette
rugula is also known as arugula, rocket, rucoli, rucola, colewort and roquette

rocket_arugula_rucola_rucoli_rugula_colewort_roquettescallions are also known as spring onions

scallions_spring_onions
shrimp is also known as prawn

prawn_shrimp
sea salt (not iodised) is also known as kosher salt

kosher_sea_salt
seltzer water is also known as carbonated water, club soda, soda water, sparkling water, bubbly water, fizzy water

sparkling_water
shoe dough is commonly known as choux pastry – Commonly used to make cream puffs, profiteroles, eclairs, etc Made from plain flour, eggs, butter, oil and water

choux_pastry
simple syrup is also known as sugar syrup – a mixture of equal parts water and sugar, heated to dissolve the sugar, then cooled
simple syrup is also known as sugar syrup

simple_sugar_syrup

soda water is also known as carbonated water, club soda, seltzer water, sparkling water, bubbly water, fizzy water

sparkling_water
sparkling water is also known as carbonated water, club soda, soda water, seltzer water, bubbly water, fizzy water

sparkling_water
spider – tool to dip and drain into heated oil

spiderspring onions are known as scallions

scallions_spring_onions
sugar syrup is also known as simple syrup – a mixture of equal parts water and sugar, heated to dissolve the sugar, then cooled
simple syrup is also known as sugar syrup

simple_sugar_syrupswiss cheese is a generic name for several related varieties of rindless, pale yellow, hard cheese. Its flavour is mild, sweet and nut-like. It has a savory, but not very sharp taste. Some cheeses have holes, cheese without holes is known as blind.  In general, the larger the holess in a Swiss cheese, the more flavour.

swiss_cheese
zest – finely grating the outer coloured part of the peel of citrus fruit, used as flavouring Note this should only be the colored section of the skin, the underlying white flesh is bitter and should avoidedzest
zucchini is also known as courgettecourgette_zucchini