al dente – generally used in reference to pasta Describes pasta, vegetables, rice, or beans that are cooked to be firm to the bite
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.
arugula is also known as rocket, rucola, rucoli, rugula, colewort and roquette
aubergine is also known as egg plant and brinjal
bain-marie – a pan of hot water in which cooking container/s are placed for slow cooking
barbequing (barbecuing) is also known as grilling
bell pepper is also known as capsicum
bitter gourd (melon) is also known as goya
blue (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.
bocconcini are egg sized mozzarella cheeses balls. They are semi-soft, white and rindless, unripened mild cheese. bocconcini means “little bites” in Italian.
bouquet garni– a bundle of aromatic herbs
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.
brinjal is also known as aubergine and egg plant
broiling is also known as grilling
brunoise is a fine dice measuring 3 mm x 3 mm x 3 mm, or 1/8″ x 1/8″ x 1/8″
bubbly water is also known as carbonated water, club soda, soda water, sparkling water, seltzer water, fizzy water
camenbert 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.
capsicum is also known as bell pepper
carbonated water is also known as seltzer water, club soda, soda water, sparkling water, bubbly water, fizzy water
Cheddar 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.
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
chinese parsley is also known as cilantro, coriander and mexican parsley
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
cilantro is also known as coriander, chinese parsley and mexican parsley
cloche – a tableware cover, typically made out of silver, stainless steel or glass They are also available as stoneware, marble or other materials
club soda is also known as carbonated water, seltzer water, soda water, sparkling water, bubbly water, fizzy water
colewart is also known as arugula, rocket, rucoli, rugula, rucola and roquette
concasse 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.
collard greens – are various loose-leafed greens including cabbage, broccoli, spinach, kale, bok choy, brussel sprouts, cauliflower etc
coriander is also known as cilantro, chinese parsley and mexican parsley
cottage 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.
courgette is also known as zucchini
cutlery is also known as flatware
daikon is also known as radish
dessert is also known as 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.
double cream is also known as heavy cream
egg plant is also known as aubergine and brinjal
emmental 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.
entrée in America is known as main course elsewhere. Entrée elsewhere is an appetizer before the main course
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.
fizzy water is also known as carbonated water, club soda, soda water, sparkling water, bubbly water, seltzer water
flatware is also known as cutlery
gardiniera is an Italian or Italian-American relish of pickled vegetables in vinegar or oil.
gouda is a semi-hard cheese with a rich, unique flavour and smooth texture.
goya is also known as bitter gourd (melon)
grilling is also known as broiling or alternately barbequing (barbecuing)
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.
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.
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.
heavy cream is also known as double Delete repeated word
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.
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″).
jarlsberg 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.
julienne – chopped vegetables 3 mm x 3 mm x 5cm, or 1/8 x 1/8 x 2 inches.
ketaki is also known as pandan (pandanus) or rampe
kosher salt is also known as sea salt (not iodised)
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)
macerate – soften or become softened by soaking in a liquid
main course is known as entrée in America. Entrée elsewhere is an appetizer before the main course
mexican parsley is also known as cilantro, coriander and Chinese parsley
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.
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.
pandan (pandanus) is also known as rampe or 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.
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.
paysanne – this translates as peasant but and the cut sizes are flexible
pecorino 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.
pickling 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)
prawn is also known as 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.
provolone is an Italian cheese made from cow’s milk. It’s origins are Southern Italy.
pudding is also known as dessert
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
radish is also known as daikon
ramekin – a small dish for baking and serving an individual portion of food
rampe is also known as pandan (pandanus) or ketaki
ricotta is fresh, unripened buffalo, cow or sheep’s milk cheese. The cheese has a creamy mild flavour. Ricotta is made from whey.
rocket is also known as arugula, rucola, rucoli, rugula, colewort and roquette
romano 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.
roquefort is a blue cheese and is moist and breaks into little pieces easily. Roquefort is rich, creamy and sharp, tangy, salty in flavour.
roquette is also known as arugula, rocket, rucoli, rugula, colewort and rucola
rucola is also known as arugula, rocket, rucoli, rugula, colewort and roquette
rucoli is also known as arugula, rocket, rucola, rugula, colewort and roquette
rugula is also known as arugula, rocket, rucoli, rucola, colewort and roquette
scallions are also known as spring onions
shrimp is also known as prawn
sea salt (not iodised) is also known as kosher salt
seltzer water is also known as carbonated water, club soda, soda water, sparkling water, bubbly water, fizzy 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
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
soda water is also known as carbonated water, club soda, seltzer water, sparkling water, bubbly water, fizzy water
sparkling water is also known as carbonated water, club soda, soda water, seltzer water, bubbly water, fizzy water
spider – tool to dip and drain into heated oil
spring onions are known as scallions
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
swiss 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.
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 avoided
zucchini is also known as courgette