I know what you are thinking. It’s November, the food vocabulary must be about Thanksgiving and turkey! Nah, I’m sure you will be sick of the holiday season by now. I usually get over it by the time Columbus Day rolls around. I think as I get older the holidays hold less importance for me. Plus my child is getting older. Anyway, here are more cooking terms to know.
Genoise- A light, rich cake made with sugar,eggs, butter, flour and vanilla. It is very similar to a sponge cake.
A La King- A diced food meal (poultry) in a rich cream sauce that has mushrooms, pimento, sherry, and green peppers.
Cut In- A way to distribute evenly a solid fat in flour using a cutting motion using either two knives or a pastry blender.
aioli- a garlic flavored mayonnaise.
Buchede Noel- A term in French for a Christmas Cake (similar to a yule log) that is made from Genoise (see above) and covered in buttercream and formed into a log shape and decorated accordingly.
Dice- Cutting food into 1/4″ pieces or smaller (cubes).
Brandy Alexander- A sweet cocktail usually served after dinner and made with brandy, chocolate liqueur and cream.
Macerate- To soak in a flavored liquid, usually for fruit.
Bonne-Bouche- A French for tasty little bite referring to small snacks.
Arrabbiata- An Italian term translating into “angry”, used for dishes with spicy sauce of tomatoes, pancetta, and chiles.