Dictionary of cook terms. Culinary dictionary - cooking terms Cook's dictionary culinary terms

There are three types of terms used in the culinary field:

Terms of professional culinary skills

Terms of this type are international and are based on Greek, Latin, French, German and Arabic roots.

All of them arose historically in the process of development of culinary art. One part of them is associated with the historical era, and the other is stably preserved in modern professional and everyday languages.

For example:

Ambigu(from Latin ambigere - to doubt, to combine the opposite). Lunch, at which hot and cold dishes are served at one time; typical ambigu - a common Russian serving of two first courses in the 19th century: botvinya (cold) and cabbage soup (hot).

Barding(from the French barder - to put on armor). Preparation of whole poultry and game for roasting and stewing.

Terms of fundamental culinary concepts

These terms are also classified as international, but they have national correspondences in all languages ​​and are used both in everyday speech and in professional speech in each country in its own language.Examples of such terms: boiling, stewing, frying, baking, etc.

Terms used exclusively in certain national cuisines

Such terms refer to specific aspects of culinary production or original products characteristic only of a given national cuisine, and therefore are not translated (and remain without explanation) into other languages. For example: kulebyaka (Russia); roast beef (England); bechamel (France), etc.

The dictionary of special culinary concepts and terms proposed in this course includes all three types and generally gives a complete and correct understanding of classical and national culinary terminology.

Dictionary of special culinary concepts

Cooking technology – the science of the process of producing culinary products (the term “technology” comes from the Greek words “craft”, “study”).

Technological process – a series of sequential operations for the preparation of culinary products.

Technology system – graphic representation of the technological process. For example:

Figure 1 - Example of a graphical representation of the technological process

Raw materials – food products intended for further culinary processing. The raw materials for cooks can be both raw food products (meat, fish, vegetables) and processed food products (ham, sausages, canned food).

Gross weight – (Italian “rough”) – the weight of the goods with packaging; weight of the product before primary (cold) processing.

Net weight – (Italian “pure”) – the weight of the product after its primary processing, i.e. semi-finished product weight. For example: the weight of potatoes before peeling is gross weight, after - net weight.

Semifinished – a food product that has gone through one or more stages of culinary processing without being brought to culinary readiness, intended for further processing. Depending on the processing method, semi-finished products have varying degrees of readiness.

Highly prepared semi-finished product – requires minimal energy consumption to obtain a finished dish or culinary product.

culinary product – a food product or combination of products that has been cooked until cooked but requires little additional processing such as heating, portioning, and shaping.

Culinary readiness of the product – the state of the product ready for consumption after cooking, which is determined a complex of sensory, physico-chemical, microbiological and medical-biological indicators.

Dish – a food product or combination of products, portioned and prepared for consumption. One of the oldest words, existing in an unchanged form in spelling and pronunciation since the 9th century, has two variants and two meanings: dish - a container for food (bowl), and dish, food.

Output of the dish – weight of the dish in grams, plated for serving and ready to eat. For example: the yield of the “chopped beefsteak” dish with side dish and sauce is 250 grams.

Rejection of dishes – assessment of the quality of a dish based on organoleptic indicators in order to determine the presence or absence of defects.

Cold processing of products – all types of food processing prior to heat. For example: processing, sorting, washing, soaking, slicing, beating, rubbing, mixing, etc.

Special types of cold processing of products:

Breading (fr.) - coating a food product with enveloping mixtures before heat treatment (flour, crackers, beaten eggs, a mixture of eggs and flour).

Liezon (French - connection, connection) - a mixture of beaten eggs, milk, gelatin, starch for treating the surface of the product in order to preserve its shape after heat treatment.

Batter – a mixture of eggs, flour and spices (batter). It is applied forcovering fish, vegetables, fruits.

Carbing (German) - a culinary technique widely used in Western European cuisine, especially restaurant cuisine. It is usually used instead of beating meat, by making incisions.

Channeling (German) – applying a pattern to the surface of a product using a knife or special devices in order to obtain a figured cut. Cannels cucumbers, carrots, radishes, lemons, oranges, etc.

Heat treatment of products – all types of food processing by heating.

Cooking – preparing a food product until it is ready to cook by completely immersing it in a boiling liquid (water, milk, broth, decoction, etc.).

Allowance – a type of cooking of a product with a minimum ratio of liquid to product volumes or in its own juice.

Steaming – processing the product with hot steam until it is ready for cooking.

Blanching – short-term treatment of the product with hot steam or boiling water before further processing. It is an auxiliary type of heat treatment.

Frying – cooking the product until ready using preheated to 120 - 180 o C fat.

Basic method of frying – bringing the product to readiness in a frying pan or baking sheet with heated fat by direct contact of the product with the heating surface.

Deep frying(French) – the name of cooking fat and at the same time the culinary technique in which this fat is used. Deep frying is a mixture of vegetable and animal fats.

Deep frying – bringing the product to readiness by completely immersing it in preheated to 180–200 O With fat. The minimum ratio of fat to product with this method is 4:1.

Roasting over an open fire – processing the product over hot coals until cooked. It has 2 ways: frying on a grill and on a spit. In Western European cuisine, all products fried over coals have a common name - barbecue

Oven roasting – frying the product on a baking sheet in a closed oven.

Sauteing – heating the product over moderate heat in oil until soft, avoiding deep frying and crust formation. Sauté onions, carrots, white roots for soups, sauces, etc.

Extinguishing – a combined method of heat treatment, when the product is fried and then simmered in broth or sauce.

Baking – a combined method of heat treatment, when the product is pre-simmered, boiled or fried, and then fried in an oven.

Flambing(French – burn with flame)– used to give the final taste and a ceremonial culinary and decorative effect. The dish served on the table is doused with a small amount of alcohol or cognac and set on fire. The technique is risky and requires special skill. The flambéing kit includes: an alcohol lamp, a special frying pan and a lid.

Garnish(French – decorate, fill)– used to denote any addition to the main dish. In a number of foreign cuisines, this is any smaller part of the dish in relation to the larger one.

Simple side dish – side dish consisting of one product.

Complex side dish – includes several products, usually three to five items.

Gherkins– pickled cucumbers, used as an appetizer or as a garnish for dishes.

Pikuli– pickled vegetables combined with fruits, cut into equal small pieces and intended for garnishing dishes or as a snack.

Olives – a salty condiment made from ripe, black-colored fruits of the olive tree. Used to garnish dishes.

Olives – green, unripe, olives. Used as a snack or seasoning to spice up dishes. Both olives and black olives are a must-have item in world restaurant cuisine..

Dish design – artistic design of the aesthetic appearance of a culinary product.

Crouton(French - crust) - a fried slice of bread, which is the foundation for other products when preparing a dish for serving.An effective technique that visually increases the size of the dish. For example: chicken Kiev, escalope, etc. are served on a crouton.

papillotes (French - paper wrapper) - paper tubes with various cutouts and scallops, with the help of which the ends of animal or bird bones protruding from the meat are hidden. Papillots are not only decorative, but also play the role of a handle by which you can hold the dish when consuming.

Gourmet(French) – a person who loves to eat deliciously, sometimes to excess.

Gourmet(French) - a person who understands the intricacies of cooking, a culinary expert who appreciates delicious dishes, but is not a gourmet.

Reference books on cooking

It should be noted that it is impossible to prepare any dish, both at home and in production, without using certain standards (size and weight of the semi-finished product, ratio of components, temperature, duration of heat treatment, etc.).

The main regulatory document for the production of each dish is its recipe.

Recipe – the quantitative ratio of the constituent components, which determines the nutritional value, organoleptic properties and yield of the finished product; or information on the consumption rates of raw materials for the production of a dish in a certain volume (1 serving, 1 kg, 1 liter).

For public catering establishments, dish recipes are combined into a “Collection of recipes for dishes and culinary products,” which is the only official regulatory document for them.
The collection is edited, supplemented and published on average every 10 years. The latest document in force to date is the collection of recipes from 1994. The recipes in the Collection are arranged in a certain order, in the section corresponding to each group of dishes. For example, the recipe for making borscht should be found in the “Soups” section.

The recipe indicates: serial number and name of the dish; list of products and norms for their investment in weight, gross and net; the yield of individual semi-finished products and the dish as a whole.

Most dish recipes are given in two or three variations, with different rates of input of individual products and yield of finished products. The given norms are of an official nature; All catering establishments operate according to them.

Recipe example:

Table 1 - Example of beef stroganoff recipes

Cooking the dish in two or three versions provided for in the recipe allows us to recommend it for various catering establishments. Thus, beef stroganoff with the raw material input standards in the first column is prepared in restaurants and bars, and in the second in cafes and canteens.

Since in the recipes given in the Collections, the quantity of products is given per a certain number of dishes, pieces or weight of any products, then for the convenience of work, enterprises draw up technological maps in which the amount of raw materials is given per a certain number of servings, taking into account the nature work of the enterprise. Technological maps include specific features of preparing a given dish.

The regulatory material of the technological maps corresponds to the approved recipes.

In addition to recipes, the Collection contains information about the conditions and consumption rates of raw materials, the yield of semi-finished and finished products, and various recommendations for the interchangeability of products. To improve the organization of services to various segments of the population, separate collections of recipes for dishes for dietary nutrition, for food in industrial enterprises and educational institutions, and for school canteens are published; collections of flour confectionery and bakery products.

In addition to collections of recipes and culinary products, important documents regulating manufacturing processes and the quality of culinary products are technical conditions (RTU, MRTU), standards (OST, GOST) and technological instructions.

To prepare dishes at home, you should use practice-tested, well-proven recipes contained in special literature on cooking and technical documentation for professional workers.

Glossary

Amylase– an enzyme that hydrolyzes starch; plays an important role in the digestion of food.

Amylose– starch polysaccharide; consists of long, unbranched chains of glucose molecules. Together with amylopectin they form starch.

Amylopectin– starch polysaccharide; consists of branched chains of glucose molecules. Together with amylose, it forms starch.

Atom- a component of molecules, the smallest building block of a substance; consists of positively charged protons and negatively charged electrons.

Squirrels– long macromolecules, consisting of chains of amino acids, usually have a three-dimensional structure. Proteins include albumins, globulins, enzymes and more.

Fermentation– controlled transformation of a food product using bacteria or yeast; used to make bread, wine and sauerkraut.

Hydrogen bond- a bond that arises as a result of attraction between the hydrogen atom of one molecule and the oxygen and nitrogen atom of another molecule due to a difference in potential.

Gas- a state of matter in which all its particles are at a great distance from each other and move in space at high speed.

Gel (jelly)– a solution containing a gelling agent that has the properties of a solid.

Hemicellulose– a substituted version of cellulose found along with cellulose in plant cell walls.

Hydrogenation– the reaction of the addition of hydrogen, necessary to complete the molecule, at the carbon-carbon double bond.

Hydrophilic substances– substances that easily interact with water molecules.

Hydrophobic substances– substances that do not interact with water, but easily interact with fat molecules.

Gravity– attraction of objects to the center of the Earth with a force proportional to their mass.

Pressure– number of molecules per unit area.

Dispersion– a liquid containing evenly distributed particles.

Disulfide bridge (disulfide bond)– a bond between two sulfur atoms in two different SH groups in the protein.

Diffusion– random movement of particles from an area of ​​high concentration to an area of ​​low concentration.

Natural (native) structure– the structure that a molecule acquires in its natural environment, for example, the structure of egg white in a raw egg.

Liquid– a state of aggregation of a substance in which particles move freely, but the speed of movement is low, and the particles do not have a fixed position.

Freezing– transformation of a liquid into a solid.

Radiation (radiation)– transmission of a wave from a source (in the form of light, heat, microwaves, etc.).

And he– an atom or molecule that has gained a charge by adding or removing an electron.

Ionic bond– a bond that occurs between two ions with opposite charges.

Evaporation– transformation of liquid into gas.

Acid– a chemical compound capable of donating more hydrogen cations (H + ) than pure water.

Gluten (gluten)– a strong elastic structure consisting of insoluble wheat proteins glutenin and gliadin. Gluten plays an important role in processes such as bread baking.

Cell- the basic unit of structure of any living organism. This is a small cell whose contents (chemicals and water) are enclosed in a membrane.

Coalescence (fusion)– combining small drops into larger ones.

Covalent bond– a chemical bond formed by the shared electrons of two atoms.

Collagen– insoluble protein, found in bones, tendons, skin and connective tissue of animals and fish; When heated, it gelatinizes (gelates).

Convection– a method of heat transfer in which heat is transferred by heated particles capable of movement due to low density.

Condensation– transformation of gas into liquid.

Concentration– number of particles per unit volume.

Crystal– a regularly repeating arrangement of ions or atoms.

Crystallization– formation of solid crystals by evaporation of the solvent.

Lecithin– a fatty substance obtained from glycerol, fatty acids, phosphoric acid and choline; often used in cooking as an emulsifier, as it contains hydrophilic and hydrophobic components.

Molecule– a set of one or more atoms united by common electrons (covalent bond).

Oxidation– loss of electrons by an atom or molecule.

Organisms– plants, animals and other life forms consisting of complex interconnected systems of cells and tissues.

Osmosis– diffusion of water molecules from areas of low concentration of substances to areas of higher concentration through semi-permeable membranes.

Pectin– polysaccharide; consists of a chain of modified sugar molecules. It is present in many fruits and causes jam to thicken.

Density– mass of particles per unit volume. A denser substance placed in a less dense one sinks.

Surface active molecules– molecules containing both hydrophilic and hydrophobic elements; used to stabilize emulsions.

Solution- a liquid containing substances dissolved in it.

Extension– an increase in volume as particles move away from each other.

Maillard reaction– an extremely important chemical reaction between protein amino acids and sugar. Usually occurs during cooking and is responsible for the composition of the characteristic color, smell and taste of cooked food, for example, bread crust, beer, fried meat.

Reduction (deoxidation)– a process opposite to oxidation, the acquisition of electrons by an atom or molecule.

Retrogradation (stale)- a process in which starch in a prepared and cooled starch solution recrystallizes and water is forced out of the starch granules.This process, the opposite of gelatinization, is associated with the staling of bread.

pH– acidity indicator, the number of free ions present in the solution.

Sugar– a molecule consisting of one or more monosaccharides.

Compression– reduction in volume due to the convergence of particles.

Syneresis– loss of water by the gel due to increased interaction between gelling molecules; Syneresis is associated with shrinkage of the gel (jelly).

Salt- a compound of one or more different ions bound together due to charge attraction.

Solid state- a state of matter in which all particles come into contact and form a repeating structure.

Heat exchange- a method of heat transfer in which thermal energy is transferred from particle to particle using vibration, but the particles themselves remain motionless.

Turgor- a rigid state of the cell caused by excess pressure of the contents on the cell membrane.

Enzymes– proteins responsible for catalyzing reactions between other molecules. Enzymes include amylases, proteases, and many other proteins.

Chemical compound- a substance whose molecules consist of two or more different atoms.

Cellulose– polysaccharide; consists of long, unbranched chains of glucose molecules and is the main building material of plant tissue. It is insoluble in water and difficult to digest by humans.

Alkali– a chemical compound that can accept more hydrogen cations (H + ) than pure water.

Elastin– an insoluble protein that connects muscle fibers of meat. It does not react to heat and thus maintains the toughness of the meat.

Emulsifier– a compound that can stabilize fat-water emulsions, since it contains both hydrophilic and hydrophobic substances.

Emulsion– stable fat-water mixture.

Artichoke- perennial herbaceous plants of the Asteraceae family, growing in the Mediterranean and the Canary Islands. This name comes from the Arabic word al-kharshofa (earth thorn) - the inflorescence of the artichoke looks like a fleshy cone. The receptacle - the base of the baskets, or bottom - is eaten. They are usually boiled for 30–40 minutes in salted water, stuffed with vegetables, mushrooms or rice and stewed in olive oil with the addition of wine and eggs, and served with dissolved butter, to which a drop of lemon juice is added, or with sauces: mayonnaise (mayonnaise), hollandaise sauce, as well as mustard and soy sauce. Today in Russia this wonderful vegetable is practically forgotten (artichokes are grown only in the Krasnodar region), but in the old menus of St. Petersburg restaurants one often found artichoke puree soup, introduced into Russian aristocratic cuisine by French chefs back in the 19th century. To prepare it, artichokes were cut, blanched in oil, stewed for 10–15 minutes in white sauce, after which all that was left was to rub them through a sieve, add clear broth and fresh cream.

Basil- a spicy herb widely used in cooking in most countries of the world with an astringent, slightly bitter taste and a strong pleasant aroma, incomparable to the smell of any other spices and herbs. This seasoning in most European languages ​​is called “royal” (the specific Latin name of basil, basilicum, goes back to the Greek basileus - “royal”). But the Arabic name for basil “raihan” can easily be seen in the well-known and widely used in Russia name for the opal basil with purple leaves common in Armenia and Georgia - “Reagan”, or “raikhon”. Today, basil is most associated with Mediterranean cuisine, with its sweet and aromatic fragrance especially loved by Italians. Basil goes well with other herbs and spices, especially thyme, garlic, oregano and lemon, and therefore is included in almost all spice mixtures used in French cooking. The piquant aroma of this fresh or dried herb transforms even the simplest vegetable salad and egg dishes. It goes well with eggplants, tomatoes, sweet peppers, beans and any fish. Basil is also used in canning cucumbers, zucchini, squash, tomatoes and porcini mushrooms. It is recognized as an excellent seasoning for stews, chicken, fish and cheese soups, and basil is added only at the last minute, as its delicate flavor quickly disappears with prolonged cooking.

Okra, or okra (okra) is an annual tropical plant that resembles cotton in appearance, and tastes like a cross between eggplant and asparagus. The homeland of okra is East Africa, and today this plant is cultivated in the Balkans, tropical and subtropical countries, North America, India and Southern Europe. Unripe, soft green okra fruits with a neutral taste resemble “faceted” red pepper pods in appearance. They are boiled, cooked like asparagus and pickled - okra is an excellent addition to spicy meat dishes, soups and poultry dishes. Okra pods are usually added at the very end of cooking as they do not require much cooking. Both names of the plant came into the Russian language from different places. Okra (bamia) is called in the East, for example, one of the favorite dishes in Turkey is “etli bamia” - lamb stewed with okra. The name “okra” took hold in Europe and America, especially in the southern states of the United States, where okra was brought by black slaves from Ethiopia.

Bearnaise, or béarnaise sauce, is one of the most “famous” French sauces. It is prepared using egg yolks, white wine or cognac and shallots with the addition of lemon juice, vinegar and herbs (usually tarragon, thyme and chervil). Béarnaise was brought to Paris by Henry IV from his homeland - the historical southwestern French province of Béarn. Béarnaise sauce has long crossed the borders of France. For example, in Ireland it is customary to serve it with a traditional dish - large cutlets of minced meat placed on toasted slices of bread.

Benmarie (bain-marie), or water bath - a wide, shallow pan filled a quarter full with boiling water. Benmari is used to place dishes with sauces or dishes that need to be cooked at low temperatures or kept hot, but cannot be reheated before serving. The origin of this French name is associated with the “bath of St. Mary” (from the Latin balneum Mariae) - an ancient device of alchemists, mentioned in his comedy “The Alchemist” by the famous English playwright Benjamin Jonson (1573–1637). It is believed that the device was given its name because it allowed the substance to be heated very slowly (literally “gently”). There is also a second version: the name is associated with the sister of the biblical Moses, Mariam, who was fond of alchemy.

Beurre manie- a thick custard French sauce made from flour and melted butter, used in small quantities to add thickness and “smoothness” to other sauces or stew-type dishes. The name of the sauce translated means “stirred butter” (from manier - to stir, stir). Sauce containing beurre manier is usually cooked quickly to remove the unpleasant starchy flavor of the flour.

Bechamel- one of the five basic French sauces. It is prepared from milk, melted butter, finely chopped onions and flour with the addition of salt and spices (in particular, nutmeg). If bechamel is intended for meat dishes or poultry, it is prepared with no meat broth, if for fish - with fish, for dairy or flour - only with milk. The invention of the sauce is attributed to the courtier of Louis XIV - Louis de Bechamel, Marquis de Nointel, the son of the famous French diplomat and ethnographer Charles Marie Francois de Nointel, the first collector of the Arabian Nights tales. Louis made his career during the Fronde period in the mid-17th century and subsequently took the honorary post of steward of the royal table. In fact, the sauce was known in France much earlier, but during the era of the gourmet king Louis XIV, many dishes received the names of court chefs, stewards and favorites, which made them more prestigious. Regarding the sauce, one of the oldest nobles of the French court of that time once said: “Béchamel is happy in everything!” I had a chicken breast with this creamy sauce about 20 years before this guy was born. But I never had a single chance to give my name to even the most modest sauce...”

Bibb lettuce, or Biba lettuce, is a type of lettuce with small round loose heads and very tender soft, smooth, juicy and sweet dark green leaves. The name of the plant is given in honor of the 19th century American breeder Jack Beebe. Beeba lettuce is also known as Boston lettuce.

Boston lettuce- see bib-lettuce.

Bouquet garni- a classic French mixture of herbs, which is added to the dish when preparing it. The small bouquet garni includes: bay leaf, parsley, celery, cumin and pepper; in large - additionally include tarragon, basil, thyme, marjoram and rosemary; in the south of France, orange zest is sometimes added. There is also the simplest option, which includes: 1 bay leaf, a sprig of thyme and 3 stalks of parsley. This set of herbs is tied with a thread or placed in a gauze bag, usually lowered into boiling broth for five minutes, just before removing it from the heat, and then removed.

Veloute- French white sauce made from veal (veloute de veau), chicken (veloute de vollaille) or fish (veloute depoisson) broth, thickened with flour and butter. In traditional French cuisine, velouté sauce (literally “velvety”) is one of the five basic ones and is used as a basis for other complex sauces, for example, diplomate sauce, which is prepared on the basis of fish velouté, adding cream and brandy. and truffles. “Souce normande” is prepared from velouté sauce based on fish broth with the addition of butter, cream and egg yolks. In addition, the word veloute in French cuisine also refers to pureed soups similar to creams, which are seasoned with egg-cream leison and do not boil after seasoning; for example: chicken veloute (veloute de volatile) or veloute Agnes-Sorel (veloute Agnes-Sorel) made from fresh mushrooms, chicken meat and marinated tongue.

Vermouth- a flavored alcoholic drink whose name comes from the German Wermut (wormwood). Vermouth is produced on the basis of ordinary white wine with the addition of herbs (rhubarb, wormwood, mint) and spices (cardamom, cloves, nutmeg, cinnamon) infused in 70% alcohol. There are two types of vermouth: French or dry white vermouth and Italian sweet red or white vermouth.

Vinaigrette- one of five basic French dressing sauces; the simplest combination of vegetable oil and wine vinegar. This sauce, which is often enhanced with salt, pepper, garlic, dill and parsley, and the vinegar replaced with wine or lemon juice, is most often used for salad dressing. The fact that its name is absolutely consonant with the “vinaigrette” familiar in our country is not accidental. They say that one of the French cooks who worked at the Russian court, seeing that an unknown beet salad was seasoned with vinegar, exclaimed: “Vinaigrette!”, meaning the vinegar dressing familiar to him... The foreign word was immediately picked up by Russian cooks, and in the royal the menu has a new beautiful French name “vinaigrette”...

Water bath (bain-marie)- see benmarie.

Watercress, watercress, or garden horseradish is a perennial plant of the cruciferous family. It grows in the temperate zone of Eurasia, in the mountains of tropical Africa and in North America, where it is bred on a commercial scale. The bitter, pungent, slightly peppery leaves of watercress are more aromatic than all other types of watercress. They are added to salads, soups and omelettes, and also used to decorate dishes (like parsley). Leaves that are picked before the plant blooms are usually eaten, as later they become too tough. Watercress is quite widely cultivated in France as a vegetable plant, is an integral part of the famous French mixture of herbs fines herbes and is used by French cooks only in its raw form.

Worcestershire sauce- piquant dark English sauce. It is prepared on the basis of soy sauce with anchovies, tamarind, vinegar, molasses, garlic, onion, lime and cloves. This sauce, well known throughout the world, was developed back in the 19th century by English colonists under the influence of Indian cuisine and was originally produced in Worcestershire (England). Today, Worcestershire sauce, often packaged in small square bottles, can be found on the shelves of our stores. It is usually served with meat and poultry, and is also added to drinks, for example, in some versions of the famous Bloody Mary cocktail. One of the most famous brands of Worcestershire sauce is “Lea & Perrins”.

Hollandaise, or Hollandaise sauce- a classic French sauce made from egg yolks, fresh lemon juice, butter, salt and cream, cooked in a water bath. To prevent the emulsified sauce from separating, it is mixed with a small amount of bechamel sauce, which is a good stabilizer. In French cuisine, Hollandaise (as well as mayonnaise) is one of the five basic sauces. It must be served warm with fish, vegetables and eggs. Sometimes a little red pepper is added to hollandaise for spiciness, and if you season it with whipped cream, you get a mousseline sauce, which is served with asparagus.

Dijon mustard (Dijon moutarde)- perhaps the most famous variety of French mustard in the world. To prepare it, powder from peeled black mustard seeds (today they use Chinese mustard or a mixture of white and black) is diluted not with water or vinegar, but with verjus - the sour juice of unripe grapes, or white wine. Since the early Middle Ages, Dijon has been famous for its mustard; it was so popular that in 1634, by a special royal edict, the city was granted the exclusive right to produce its own mustard. In French cuisine, Dijon mustard is used to prepare various sauces and salad dressings, and is also served with fried meat. In French cuisine, there is even a special term dijonnaise, which refers to dishes containing Dijon mustard or served with mustard sauce. Today, more than half of the world's mustard production comes from Dijon.

Grand Marnier- dark golden French brandy-based liqueur. To prepare it, the rinds of oranges collected on the islands of the Caribbean are immersed in strong alcohol, left for a while, then distilled twice, mixed with cognac and light sugar syrup, filtered and kept in oak barrels for several years. This drink was created in 1880 by Alexandre Marnier-Lapostole and is in high demand around the world today. The Cordon Rouge brand is made from cognac, and Cordon Jaune is made from regular brandy. One of the most prestigious brands is “Grand Marnier Cuvee du Centenaire”, which uses 10-year-old cognac as the base. This brand, with a strong orange aroma and a particularly long aftertaste, was created in 1927 specifically to celebrate the 100th anniversary of the founding of the Lapostol distillery. In 1977, for the 150th anniversary, another prestigious brand “Cuvee Speciale Centcinquantenaire” was created with a strong spicy touch based on the highest quality Superpremium X.O cognac. Naturally, expensive brands of Grand Marnier liqueur are rarely used for culinary purposes or cocktails and are usually served neat or with ice for coffee or dessert.

Gruyère- a type of hard, moderately fatty Swiss cheese made from cow's milk. It got its name from the name of a village in Western Switzerland, located 23 km southwest of Friborg. This famous Alpine light yellow, slightly sweet cheese with small holes and a savory flavor usually takes 10 to 12 months to ripen and is best purchased in spring or winter. It is produced in very large golden-brown heads of 40–45 kg, and it usually goes on sale already cut into large wedge-shaped pieces. In 1722, Gruyere was brought to France, which soon became its main producer - the Jura department became especially famous for it (by the way, in modern France, Gruyere is often called the entire family of boiled pressed cheeses).

Guava, guava (guava)- the fruit of an evergreen tree native to South America, cultivated today in almost all tropical countries and warm subtropics. The oval guava fruits come in a variety of sizes (from a small egg to a medium apple) and have a sweet-sour, aromatic and juicy flesh that is bright pink, white, yellow or red (depending on the variety). They are usually cut lengthwise and the flesh scooped out with a spoon, or peeled and cut into fruit salad, or added to dessert dishes or ice cream. Unripe fruits are baked and a sour puree is prepared from them; it serves as an excellent side dish for meat or poultry. In many Latin American countries (for example, Puerto Rico), guava paste, somewhat reminiscent of marmalade, is very popular.

Gumbo- a thick, stew-like soup made from okra (okra), tomatoes, vegetables, chicken, ham, or without meat, but with seafood (crabs, shrimp or oysters), common in the American state of Louisiana. Before serving, the soup is usually thickened with okra flour, seasoned with the Creole spice filu powder (powder made from dried ground leaves of the sassafras tree) and served with boiled white rice. The word gumbo (sometimes gombo), derived from the African name for the legume plant okra (okra) - “ngombo”, is used by Americans to name the plant itself, brought to the southern states of the United States by black slaves, and even the Creole dialect spoken by the natives of New Orleans .

Gourmet- this is what the French call a real gastronome connoisseur, in contrast to a gourmet (gourmand) - just a lover of food, and gluton (glouton) - a gross glutton.

Digestif- a digestive aid. In France, after a meal (with coffee), it is customary to serve some strong drink as a digestif - cognac, pear brandy or Calvados. According to the French, it not only helps to digest the meal more easily, but also adds the finishing touch to the overall picture of the holiday, which in this country is considered any feast. Today the term has gone from purely French to international.

Wild rice, “water rice”, or water rice, is a tall aquatic plant of the species Zizania aquatica of the grass family, which grows in shallow standing water along the border of marshes and lakes of the United States and Southern Canada. Wild rice grains have a pleasant flavor and firm texture. It is quite expensive and therefore housewives often mix it with brown (unrefined) rice or bulgur wheat. Cooking wild rice is simple - add cold water and cook for an hour. Californians, however, use a very original method: pour boiling water over wild rice, cover with a lid and leave for 20 minutes, then strain and repeat this procedure three more times, only adding salt at the very last. This porridge is eaten simply with butter, however, particularly sophisticated gourmets add almonds, mushrooms, onions, etc. to it. This crop was an important food product of many Indian tribes living in the Great Lakes region (for example, the Tuscarora and Algonquin Indians) , which is why wild rice in the USA is sometimes called “Indian rice” or “Tuscarora rice”. Even Henry Longfellow mentions this cereal in his famous “Song of Hiawatha”: “Here comes the Month of Falling Leaves!” The wild rice in the meadows has already been harvested...” (the Indians called September the month of leaf fall). Recently, wild rice has been widely grown in Minnesota and California.

Oregano (oregano)- a spice with a strong warm and slightly bitter mint aroma, well known in Western European cuisine. Young fresh and dried leaves, as well as small purple flowers, shoots and stems of oregano are excellent in vegetable dishes and sauces, as well as charbroiled lamb and pork. Together with basil, oregano adds character to Italian dishes and is a key ingredient in a variety of tomato sauces for pasta and pizza. The Germans even gave it another name: Pizzakraut, that is, “pizza grass.” Oregano is used extremely rarely in American cuisine, remaining a favorite seasoning among Italian immigrants. It is perfect, for example, for potatoes baked in the oven with olive oil and tomatoes, as well as for a variety of omelettes.

Julienne- comes from the French language (literally “July”) and has become an international name for salads and soups made from thinly sliced ​​root vegetables and vegetables. Today, the process of cutting food into thin slices has also come to be called julienne, not only vegetables, but also cold meat, fish, mushrooms, cheese, etc.

Raisin-cinnamon (currants)- small dark raisins without seeds. It got its name from the city of Corinth in Greece, from where it was first exported.

Iris- a genus of plants of the iris family (related to saffron) with beautiful flowers (they are sometimes used to decorate foods). The rhizomes of some species containing essential oils with the scent of violet are called “orris root” and are widely used in perfumery and in the distillery industry. In Russia it was once used to flavor sbitney, and in the British Isles it was used to flavor brandy.

Cajun cooking- Louisiana style of cooking, characterized by the use of only fresh ingredients, animal fat (usually pork), spices, sweet and hot peppers, beans, and a variety of thick brown sauces. The Cajuns, French Catholics expelled from the Canadian province of Acadia, found a new homeland in South Louisiana and created their own culture in the United States, including their own culinary style. Simple peasants and fishermen from Brittany, Normandy, Picardy and Poitou did not attempt to recreate the great cuisine of France (like the Creoles), but simply prepared hearty, good-quality food for themselves, using local products. As a result, Cajun cuisine is a combination of Creole, French and "home" cuisine of the southern American states. Since the 70s of the 20th century, this style has become quite popular among Americans - today there are thousands of specialized Cajun restaurants in the United States.

Cayenne pepper (cayenne, cayenne pepper)- very hot and aromatic, small red capsicum. The city of Cayenne, the administrative center of French Guiana, is considered its homeland, which usually explains the name. However, there is a version according to which the name of hot capsicum in the language of the Tupi Indians - “quiinia” - was transformed first into kian, then into chian, and finally into cayenne. The dried bright orange-red or yellow small, whole or ground pods of this pepper, about 1.5 cm in size, are very widely used whole or ground in Mexican and Creole-Cajun cuisines. The name “cayenne pepper” in cooking today has become synonymous with heat, so modern chefs very often use the term cayenne pepper to refer to a hot seasoning made from any type of ground chili pepper, and dishes seasoned with hot pepper are called cayenned.

Calvados- French name for apple brandy. To prepare Calvados, cider with a strength of 4.5% is made from fresh apple juice, then it is distilled into apple alcohol with a strength of up to 72%, aged in oak barrels for at least a year, and then diluted to 40–42%. Contact with oak gives the noble drink a wonderful deep amber color and a delicate subtle aroma of vanilla. The creation of the first Calvados is attributed to the winemaker Gilles de Gouberville from the French town of Constant in Normandy on the English Channel coast, where between the mouths of the Orne and Vire rivers there is a dangerous Calvados reef, which received its name from the ship of the Spanish Great Armada that crashed here in 1588. Around the same time, Gilles came up with the bright idea of ​​trying to distill apple cider at about 5-6% ABV. This strong and aromatic drink is still traditional in Normandy.

Capers- buds of herbaceous or shrubby plants of the caper family, common wild in the arid regions of Asia and Africa and cultivated today throughout the world. Capers are harvested several times a season, and the buds must be collected early in the morning by hand - the smaller they are, the better their taste. The collected buds are never dried - they are dried and then salted with vegetable (usually olive) oil or marinated in wine vinegar (by the way, salted capers are preserved better than pickled ones). Capers prepared in this way are an excellent spicy seasoning for soups, sauces, salads, pork, poultry, fish and kidney dishes.

Capon- a cold, specially fattened young rooster with tender and juicy meat. Such a rooster is usually 7-10 months old, weighs 3-4 kg (a normal rooster of this age weighs 1-2 kg), and is castrated at the age of 8 weeks. The capon has a well-developed chest and very tender, tasty meat with thin streaks of fat - it is especially good to fry or bake whole as a formal dinner dish.

Collard, colewort- a type of cabbage that does not form a head and is most often used in salads. This vegetable is especially common in the southern states of the United States and is a traditional product of African-American cuisine, where collard greens are boiled with pieces of bacon or corned beef.

Curry- ready-made spicy mixture. The English word "curry" has become a source of culinary confusion associated with Indian cuisine, at least as it was adopted by the British. The fact is that the famous spicy mixture of curry powder is a typically British invention that allows you to imitate the taste of Indian food with minimal effort. The British simply began to use this word to call the ready-made compound seasoning they had invented, trying to create a “quintessence” of spices that could give dishes a “typical Indian taste.”

Casserole- a pot or pan, usually small, oval, made of ceramic or heat-resistant glass with a lid, as well as a dish cooked in such a saucepan. Meat en casserole (there is such a French term) is stewed or baked in a similar dish in the oven, and to create greater tightness, the edge between the lid and the sides is often coated with dough.

Quatre epices, or “four spices” (quatre epices)- a ready-made compound seasoning common in French cooking made from ground cinnamon (or ginger - this is a classic), nutmeg, cloves and pepper - usually white, although black is also suitable; Sometimes allspice is added to it. The spicy mixture, born in the whimsical Baroque era, is sold in French stores, but real gourmets prefer to prepare it themselves. This mixture is used to season vegetable and meat soups and dishes, especially stews that are subjected to prolonged heat treatment.

Chervil- a herbaceous plant, the young leaves of which resemble parsley leaves in shape and taste and have an aroma with a subtle note of anise. Chervil is widely used in cooking as a spicy seasoning that has the ability to enhance the aroma of other herbs. A sauce made from its leaves, prepared with eggs, vegetable oil, vinegar, mustard and sour cream, is perfect for boiled and fried meat (especially lamb, pork and chicken), omelettes (in combination with onions, tarragon and parsley), cheese and potatoes . The aroma of fresh chervil decreases significantly with prolonged heat treatment, so it is added to hot dishes 1–2 minutes before cooking. The leaves should not be dried, as they almost completely lose their taste and aromatic properties, however, many compositions of the French mixture of herbs of Provence (herbes de Provence) still contain dried chervil leaves.

Kirshwasser- strong German colorless cherry brandy (from German Kirsch - cherry). It was first produced in the Rhineland, and today - in South and South-West Germany (Baden, Württemberg, Bavaria).

Cloute- a French cuisine term (literally “studded with nails”), which refers to products studded with dried clove buds (clou de girofle; literally “clove clove”). For example, the cloute onion (oignon cloute) is a peeled onion into which 5–6 clove heads are stuck and used as a flavoring agent when cooking broths or stewing. This technique is also used in other cuisines of the world - “cloves” are also stuck into the English holiday glazed ham (glazed gammon), before wrapping it in foil and putting it in the oven.

Batter- various enveloping semi-liquid products used in cooking to coat fish, vegetables, fruits, poultry, meat, etc. before frying. Most batters are a combination of an egg emulsion (white or yolk), flour and water, milk or butter, diluted to a creamy state. Fish, poultry, vegetables, fruits and seafood are cooked in batter; This method is used to prevent fat from penetrating into the product itself. Flavorings, spices and seasonings are usually added to the batter - pepper, onion, garlic, parsley, celery, salt, sugar, tomato paste, cinnamon, etc.

Consomme- a strong transparent broth made from meat or game, which before serving is clarified using various “brains” (egg whites, ground meat, etc.), defatted and pepper, bay leaf, cloves, ginger and other spices are added to it.

Coriander- a herbaceous plant, considered almost the most universal seasoning in the world, better known in our country as cilantro, or cilantro. Its seeds, in particular, are used to flavor baked goods and confectionery, and also as a spice in milk soups, sausages, cheeses, stews and marinated fish (for example, in spicy-salted Baltic sprat).

Brown sugar- unrefined sugar, which in many Western countries is preferred to refined sugar, as it contains useful minerals, although it is considered higher in calories. Today, brown sugar is also produced artificially by adding molasses (molasses) to white sugar. It is usually produced in two styles - light and dark, and the lighter the brown sugar, the more subtle its taste and aroma. Very dark brown sugar, sometimes called "old-fashioned style" sugar, has a very strong molasses flavor.

Creole cooking- one of the most famous culinary styles common in the American state of Louisiana. Creoles (criollo) in the 18th century, the Spanish rulers of New Orleans called the descendants of European, mainly Spanish, Portuguese and French colonists who settled in the city (the French later remade this word into Creole). It is interesting that “creoles” in Brazil and the West Indies are also called the descendants of African slaves, in Sierra Leone and Liberia - the descendants of freed blacks, in African countries - the descendants of marriages of Africans with whites, and in the 18th–19th centuries in Alaska even creoles called the descendants of marriages of Russian settlers with Indians, Eskimos and Aleuts.

Cointreau- a fragrant, absolutely clear French liqueur with a strength of 40%, which has been produced since 1849 in Angers. To prepare it, high-quality grape brandy is infused with the zest of Spanish and Brazilian oranges and Haitian oranges, double distilled and sweetened. The name of the liqueur was given by its inventors - confectioners Edouard-Jean and Adolphe Cointreau. Some connoisseurs claim that its true qualities are revealed only when in contact with ice, when it changes its crystal clarity to an opalescent color, acquiring a new taste full of freshness and enhancing the aroma with notes of mint, citron, eucalyptus, nutmeg and cardamom. However, others prefer the “fiery version,” when the liqueur is served in a glass placed in a small wooden clog, set on fire for a few seconds, covered with a snow-white napkin - now you can fully enjoy the aroma of the warmed drink, enhanced tenfold...

Kumquat (kumquat, cumquat), or kinkan, is the fruit of an evergreen tree or shrub of the Rutaceae family, growing in East Asia and especially widespread in China, Japan and the Malay Peninsula. Today, kumquats are cultivated in many tropical countries, as well as in the American states of California and Florida. Typically yellow, small kumquat fruits about 3 cm in diameter have a smooth, very fragrant, sweet edible skin and sweet and sour flesh. Kumquats are widely used for making fruit salads, jams, candied fruits and seasonings. Whole (unpeeled) fruits are sold in sugar syrup, honey or brandy, and Americans decorate their homes with branches of this tree at Christmas...

Court-bouillon- an aromatic broth in which fish is boiled or poached in French cuisine, as well as crustaceans (crayfish, shrimp, etc.). This broth is prepared with dry white wine, lemon juice or vinegar, onions, celery, carrots, herbs and spices - the fish does not boil in such an acidic environment. The fish is completely immersed in chicken broth.

Kummel- German strong, colorless caraway liqueur (literally: caraway) with a small addition of anise seeds and various herbs.

Curacao- a sweet orange liqueur of blue, white, green or orange color, popular in many countries around the world. It was first produced by the Dutch, and it was named after the Caribbean island of Curacao, which belonged to the Netherlands, where the orange variety grows, on the peels of which the drink was originally infused. Today, Curaçao is produced by the famous Bordeaux company Marie Brizard, using a special variety of oranges from Haiti (that is, the liqueur has actually become orange) and the best varieties of French grape brandy. You can try to make a similar liqueur at home, it will require dried orange peels, nutmeg (machis), cinnamon, cloves, sugar, rum, brandy or vodka and six weeks of Dutch or French patience.

Lime is a thin-skinned small green fruit of a citrus tree that, unlike lemons, can only grow in subtropical and tropical regions. The Arabs became acquainted with lime, as well as lemon, in India, and brought it to the countries of the Eastern Mediterranean and North Africa around the beginning of the 10th century. Lime came to the Western Mediterranean in the 19th-19th centuries with the crusaders returning from campaigns, and its English name comes from the Arabic “limah”. Columbus's second expedition in 1493 brought lime seeds to the West Indies, and the plant soon spread throughout the West Indies, from where it came to Mexico and then Florida. The juice of lime fruits, similar to unripe lemons, has a very sour and sharp taste and is widely used as an ingredient in various cocktails and dishes. In the Royal British Navy in 1795, lime juice, rich in vitamin C, was introduced into the diet as a remedy against scurvy, so the terms were firmly established in English: lime-juicer - the nickname of both the English sailor and the English ship, as well as lime-juice - to travel, wander . Americans often use the word limey to describe not only English sailors, but also all Englishmen in general, whose passion for travel is known throughout the world.

Bibb lettuce- see bib-lettuce.

Leek- a type of onion with long flat leaves and an elongated white bulb, its homeland is the Mediterranean. Although leeks are a close relative of onions and garlic, their taste and aroma are much more delicate and subtle. Leeks are prepared in a variety of ways. Leaves and stems are eaten fresh or boiled (cooked for no more than 10 minutes), added to soups (especially potato soups), salads and a variety of dishes. A leek salad with fresh apples, white cabbage, carrots with the addition of lemon balm, tarragon, and basil is very tasty. The thick white stalks can be quickly poached in a little boiling water and served with butter and a hard-boiled egg - in a few minutes you have a dish that can compete with asparagus. Wild leek, growing in America from Canada to the Carolinas, is called rump by Americans and is widely used in salads and soups.

Shallot- a type of onion with a small, garlic-like bulb; It’s not for nothing that in England, shallots used to be called “Spanish garlic”, and in Russia – “magpie”. The young bulbs and leaves (feathers) of this plant have a more delicate taste than regular green onions. Without it, Italian and French cuisine (especially the north of France), and the cuisine of the American state of Louisiana are unthinkable.

Liaison- a binding food product or mixture (for example, beaten egg, egg white, cream, gelatin, agar-agar, starch, flour, etc.), as well as a culinary technique meaning the introduction of such a product into a dish. Sometimes the lezon is carefully mixed into the dish before cooking, and sometimes the food is simply immersed in the lezon for a while before frying. For example, a fairly well-known liaison-thickener in French cuisine is an egg-cream mixture (liaison oeufet creme), for the preparation of which fresh whites are whipped with cream and then added to a low-boiling liquid, without allowing it to boil (for example, cream-like pureed soups are thickened -veloute - veloute). In English, this culinary technique is called bind, and the binding product itself is called binder, but the French word is also quite usable.

Swiss chard or Swiss chard- a vegetable plant of the goosefoot family, widely cultivated in Western and Southern Europe, as well as in the USA. The leaves of chard taste like spinach (which is why the plant is sometimes called spinach beet), and the stems resemble celery. The leaves are widely used in salads, steamed and fried; they serve as a substitute for spinach, and the stems are cooked like asparagus.

Maraschino, cherry (maraschino cherry)- to prepare such a product, any varieties of ripe cherries (in the USA the Royal Ann variety is preferred) are first soaked for 4 to 6 weeks in a one percent solution of sulfur dioxide and a half percent solution of quicklime, as a result of which the berries become denser and acquire an ivory color. The cherries are then pitted, bleached again with sodium chlorite, kept in water for 24–36 hours to remove bleaching agents from the pulp, and then in a sodium bisulfite solution for two weeks to give them a firm texture. At the very end of a rather complex technological process, the cherries are soaked in sugar syrup with either almonds (after which the cherries are dyed red with food coloring) or mint (in which case the cherries are dyed green).

Marsala- perhaps the most famous Italian dessert strong white wine, has long been produced on the island of Sicily in the vicinity of the cities of Marsala and Trapani from grapes grown on the volcanic soil of Etna. The first industrial production of Marsala was founded in 1796, and two years later the first batches were sent to the British Isles. In taste and strength (16–20%), Marsala is similar to Madeira, but most of its varieties are sweeter - with a sugar content of up to 16%, although dry varieties with a low sugar content are also produced. Dry Marsala is an excellent aperitif, and the sweet one is usually served with dessert (slightly chilled 5–6° below room temperature), and this wine is also used to prepare various desserts (which, by the way, is what Fritz does).

Molasses- a thick, syrupy liquid (molasses) of a dark brown color with a specific odor. It is obtained as a by-product when processing sugar from beets or sugar cane. Americans use molasses as a sweet syrup for pancakes and waffles, to make gingerbread and many other baked goods. Very dark, thick molasses (blackstrap) is called blackstrap and is used in the industrial production of rum.

Mornay, sauce (mornay)- a variety of French béchamel sauce that has become the property of international cuisine. It is prepared by adding a little grated Swiss Gruyère or English cheddar cheese, cream, and sometimes egg yolk and fish broth to the classic version of bechamel. The French usually serve mornay sauce with fish and vegetable dishes (especially dishes prepared in the Florentine style - a la Florentine), and the British - with oysters.

Marble meat- selected beef with thin layers of fat that make its taste surprisingly juicy, light and tender. Such meat in the USA is obtained from specially corn-fed Aberdeen Angus bulls, and the best in the world is considered to be the marbled meat of elite bulls (Kobe beef), raised on the Japanese island of Kobe. They are grazed in the purest meadows, then hung in a cradle and kept on a special diet, including a large amount of beer, and to prevent the meat from being too fatty, they are periodically massaged with rice wine - sake.

Nutmeg (nutmeg)- aromatic dried seeds of the fragrant nutmeg, or nutmeg tree, whose homeland is considered to be the Moluccas (Spicy) Islands in the Indonesian archipelago. Under natural conditions, the true nutmeg tree today grows only on the Banda Islands, a tiny archipelago in Eastern Indonesia. When Columbus set sail for India, one of the treasures he intended to bring back to Spain was nutmeg, which was first brought to Europe by Arab merchants around the 11th century and quickly became a popular spice. However, widespread trade in it began only after 1512, when Portuguese ships finally reached the shores of the Moluccas. Grated nutmeg kernels, which have a hot-spicy sweetish taste and a unique aroma, are widely used in cooking for making jams and dough products, in fruit compotes, vegetable salads, in dishes made from milk, mushrooms, poultry, vegetables, in minced meat and fish. , sausages, pates, puddings, sauces and various spicy drinks.

Nutmeg color, or mace- sun-dried hard, brittle, yellowish-orange plates of nutmeg husk. Unlike nutmeg itself, which is a well-known spice, nutmeg has a slightly more delicate warm aroma and taste, retaining the characteristics of its “parent” (although you still need to think about who is considered the parent), but with a slight cinnamon note. Mace, like nutmeg, is a fairly common spice. Used for preparing a wide variety of poultry and meat dishes, flavoring flour products, puddings, vegetable salads, fruit jellies, various sauces, marinades and fillings. Nutmeg is sold in ground form or broken into pieces. The second type loses less aroma, and in addition, it is more protected from counterfeits - since this seasoning is quite expensive, cheaper nutmeg is often mixed into its powder. The best nutmeg, like nutmeg, is exported from Indonesia.

Muer- under this Chinese name in world cooking, tree mushrooms are known, which grow on coniferous trees in a humid and warm climate. Chinese chefs quite widely use these mushrooms to prepare cold appetizers, hot dishes and as a seasoning for broths. Before use, they are soaked in warm water for 2–3 hours, peeled from the bark that is on the root of the mushroom, and cut into thin slices. A salad of shrimp, muer mushrooms, carrots and cucumbers in starchy mung bean jelly was once on the menu of the Moscow Peking restaurant. The most valuable porcini mushrooms are muer, the so-called “inyer”. The famous culinary historian V. Pokhlebkin in his “Culinary Dictionary” states that dried muer mushrooms, which the Chinese brought to Eastern Siberia and Transbaikalia along with tea, received the name “moga” in Russia. “Even if you try a piece of pie from moga, you will remember the whole pie from moga,” said the Transbaikal residents. However, V. Dahl in his “Explanatory Dictionary” claims that the Siberians called dried mushrooms, on the contrary, exported to China (really, why would the Siberians import mushrooms from China?). Although, it is possible that both are right...

Navel (navel orange), or “umbilical” orange (from “navel” - navel) - a variety of “umbilical” seedless, very sweet, large oranges with easily peeled bright orange peel and yellow-orange pulp. These oranges received this name due to the fact that where the fruit is attached to the branch, a second small, undeveloped orange, similar to a navel, is formed.

Nantua sauce (nantua)- a famous French sauce made from béchamel sauce, cream and boiled meat of crayfish, crabs and shrimp, ground into a paste. The same name is given to dishes made from crayfish, crabs or shrimp served with this sauce. Nantua is one of the most famous ceremonial dishes of French cuisine, it is not for nothing that the Guinness Book of Records lists the feast in honor of the 2500th anniversary of Iran in October 1971 as the most expensive banquet in the world; the menu specifically mentions “Crayfish neck mousse Nantua.” as one of the most delicate and refined dishes of that sumptuous dinner.

Okra- see okra.

Papaya- the fruit of a tropical tree with large spherical or oval fruits ranging from 7.5 to 50 cm in length and weighing from 0.5 to 10 kg. Juicy sweet and sour pulp with a pleasant musky tint is a bit reminiscent of melon. Ripe papaya fruits are eaten fresh, processed into juice, compotes, jams, and unripe ones are cooked like pumpkin or zucchini. The fresh fruit is usually cut in half, the shiny black eggs-like seeds collected in the center are removed, and the pulp is eaten with a spoon, or sliced ​​and eaten with lime juice for a surprisingly refreshing dessert. Sometimes halves of the fruit are brushed with honey and grilled.

Paprika- powdered seasoning made from aromatic, slightly hot red capsicum. To prepare it, the mature red pods are dried and ground. Soft, non-hot paprika, widely used in cooking in Spain, the USA, Mexico and the countries of the Balkan Peninsula, is obtained from pods with the seeds removed. In Hungary (where the word comes from) they use a sharper version - the seeds are not removed from the pods. Paprika is a universal seasoning; it goes well with vegetables such as potatoes, cabbage, cucumbers and can add a certain piquancy to mushrooms. Often the word paprika in the USA and many European countries (as well as in Hungary) is used to refer to any red capsicum.

Parmesan, or Parmesan cheese, is one of the most famous in the world, an Italian variety of hard, dry cheese made from skimmed cow's milk, immortalized by Boccaccio. It ripens for several years, after which it acquires a hard pale golden crust, a pleasant pungent aroma and a salty taste. Heavy heads of Parmesan (usually more than 10 kg) are almost impossible to cut with a regular knife, so before use it is grated and used to season various dishes. You can buy already grated and packaged Parmesan in the store, but it cannot be compared with freshly grated one. Italians sprinkle Parmesan on bread, soups, spaghetti, and in Italian restaurants it is served as a seasoning, along with salt and pepper. In international restaurant terminology, there is a special term alia parmigiana, which refers to all dishes prepared with grated Parmesan cheese. This cheese, which began to be produced in the vicinity of the Italian city of Parma about 700 years ago (hence its name “Parmesan”), is today made using the same technology in many countries around the world, including the USA.

Poaching- a culinary technique in which food (eggs, fish, poultry or vegetables) is boiled in slightly boiling or not yet boiling water (at a temperature of 94 ° C). This cooking time usually does not exceed 3–4 minutes. Meat, poultry and fish are usually poached in broth, poached eggs in lightly salted water acidified with vinegar, and fruit in sugar syrup. This “gentle” cooking method allows you to preserve the shape and taste of the products, as well as give them the desired flavor shades (broth, syrup, etc.).

Baking powder- a mixture of soda, rice flour (or starch), ammonium carbonate and cream of tartar, used in cooking as a leavening agent for dough.

Pectin- a polysaccharide contained in fruits and berries, the most important practical use of which is associated with its ability to form strong gels, or jellies, in the presence of sugar and acids. Therefore, pectin is used as a natural gelling product (instead of gelatin), for example, for the preparation of fruit jellies, jams, marmalade, etc.

White peppercorn- a rather hot pepper, creamy white in color with a more subtle and stronger aroma than black. It is obtained by peeling almost ripe fruits from the shell (thus, this pepper is not a whole fruit, but only its seed). In the old days, the reddish pepper berries were picked at the beginning of ripening, soaked in water for several days, the skin was removed by hand, dipped in a bleach solution, and after two days, washed and dried. Sometimes this method is still used today, although the machine method of peeling peppers after first steaming the berries is more often used. White pepper is valued more than black pepper and is used in dishes made from boiled white meat, as well as in light sauces or dishes, such as fish, where dark inclusions of black pepper are undesirable from an aesthetic point of view.

Italian parsley (Italian parsley, Neapolitan parsley)- a very piquant and aromatic variety of parsley. The Italians themselves call it prezzemolo and cultivate it mainly for its thick, juicy stems. Most often, Italian parsley is used to decorate dishes.

Polenta- a northern Italian (Piedmontese) dish, yellowish corn porridge made from coarsely ground grains thickly brewed in broth or water. Served with grated cheese, onion, garlic and hot sauces, most often tomato. Sometimes such porridge is baked, and the frozen one is simply fried in a greased frying pan, resulting in a kind of corn pie (polenta al forno). Before serving, cut the fried polenta into slices, sprinkle with cheese or pour over sauce. Polenta is no less loved in the south of France (especially in the cuisine of the Cote d'Azur), where there is a strong Italian influence - it is perfect as a side dish for any meat.

Poulard (poularde)- the French culinary name for specially fattened meat chickens, which has become international (this word can now be seen in Russian stores on packages of imported gutted chickens). Poulards are much meatier than ordinary chickens, for which reason they are sometimes called “quick-frying chickens” in Russian chef terminology. It is customary to fry the poultry whole or in halves.

Ravigote- a classic French sauce made from egg yolks, capers, butter, wine, wheat flour, chives, tarragon, green chervil, mustard and black pepper. It is considered one of the best seasonings for fish dishes. Dishes prepared with this sauce are called a la ravigote.

Remoulade- a classic French sauce made from capers, finely chopped pickled cucumbers, chives, herbs, anchovies, vinegar, mustard, pepper, sunflower oil, eggs and salt. This sauce is usually served chilled with cold meat, fish and seafood (especially shrimp). The New Orleans version of remoulade is usually much spicier than the classic French version, and Louisiana cooks add more hard-boiled eggs to the sauce. Remoulade, prepared with parsley (this sauce takes on a greenish tint), is usually called “green” by the French (remoulade verte).

Ricotta- Italian fresh, slightly salted white cheese made from cow's or sheep's milk, reminiscent of cottage cheese in consistency. Low-fat, crumbly ricotta is made by heating the whey left over from the preparation of such famous Italian cheeses as mozzarella and provolone (not from milk), which explains the literal translation of the Italian word ricotta - “re-cooked”. Ricotta is usually named according to the province where it is prepared, for example: ricotta Siciliano (Sicily), ricotta Piemontese (Piedmont), etc. In addition, “ricotta” is distinguished by density and taste: ricotta dolce (unseasoned, soft, sweetish), ricotta moliterno (dry, salted), ricotta forte (hard, salty). Italian chefs stuff this cheese into pasta and also use it to prepare the Italian variety of lazy dumplings gnoccetti di ricotto and some sweet desserts.

Rosemary- an evergreen shrub, which is especially widely cultivated in almost all countries lying along the shores of the Mediterranean Sea, as well as in England, the USA and Mexico. Very aromatic fresh rosemary leaves, as well as dried rosemary leaves rolled into thin tubes, are used in cooking; less often - its root. Fresh, slightly bitter leaves exude a purer and brighter aroma, reminiscent of a mixture of camphor and eucalyptus, so if possible, it is better to use fresh rather than dried. Unlike many herbs, rosemary does not lose its aroma from prolonged heat treatment, and European cooks widely use it when marinating pork, lamb and rabbit meat, in order to fight off the unpleasant odor characteristic of this meat and give it a peculiar “forest” aroma game. No self-respecting Italian housewife would cook lamb without rosemary. To obtain a unique aroma, twigs and leaves are thrown into the fire when preparing a barbecue. Often the bird is wrapped in rosemary branches and roasted on a grill or charcoal. Rosemary goes well not only with fried meat, but also with mushrooms and various vegetables themselves (tomatoes, spinach, peas, eggplant, zucchini, tomatoes), which in the Mediterranean are cooked in olive oil. It is added to sauces, cauliflower and potato dishes, soups, and it goes especially well with cheese dishes. It is not recommended to combine rosemary with bay leaves, tomatoes and beets, as well as adding them to fish dishes and marinades will acquire an unpleasant camphorous smell. Rosemary is one of the most powerful herbs, so don't add too much of it.

Romano- Italian hard cheese made from cow's milk, used by chefs in grated form in salads, pasta (pastas), etc. Romano (literally: “Roman cheese”) is very similar to Parmesan, but has a saltier taste. In Italy, there are several varieties of this “Roman” cheese, of which the most famous are: pecorino Romano (pecorino-Romano) - a sharp, salty sheep's milk cheese, caprino Romano (caprino-Romano) - a very spicy goat's milk cheese and vacchino Romano (vacino Romano) is a mild cheese made from cow's milk. Today, Romano cheese is produced in many countries around the world, including the USA.

Roux- used in classic French cuisine and extremely popular in Creole and Cajun cuisines, a mixture of equal amounts of flour and fat. It is fried in a pan and used to thicken sauces, soups and stews. Most often, butter is used to make roux, although pork and poultry fat, margarine, and vegetable oils are also suitable. The flour is fried in fat so that the unpleasant taste of raw starch disappears from it, and the color of the resulting product (from white to brown) depends on the frying time. Experts believe that light roux is best cooked with butter, and darker roux with vegetable oil; while the former are used to prepare such famous sauces as velouté and béchamel, and the latter for brown sauces based on meat broth. Light varieties of roux are added to vegetable, light meat and fish dishes, and sometimes simply mixed with onions, celery, bell peppers and garlic and simply spread this mixture on bread. Dark ones have less thickening ability, but give the dish more originality.

Rouille(literally “rust”) is a thick red-brown French sauce made from fish stock with cayenne pepper, garlic and olive oil, with some versions adding saffron and tomatoes. Rouyer sauce is served with white croutons for Marseille bouillabaisse, as well as other fish soups and dishes.

Salamander- this is what culinary experts call a special device for quickly browning the surface of various dishes. In its simplest version, a cast iron disk on a long handle is used. It is heated red-hot and held for some time at a very close distance above the dish. Today there are more modern electrical devices of this type, for example, a small open heat chamber (without a door) with a hot spiral under which a dish is placed.

Romaine lettuce, or Roman lettuce, is a type of lettuce that forms an elongated oval-shaped head with crisp, juicy dark green leaves. Australians and Americans call it Roman lettuce; among the British it is better known as cos lettuce (braid lettuce), or simply cos. The fact is that this type of lettuce was especially valued by the Romans - they called it “Kos”, as they considered the island of Kos in the Aegean Sea to be the birthplace of lettuce. Romaine is best suited for the famous “Caesar salad”, which has become almost a “daily dish” in most American and many European restaurants.

Sassafras- a genus of deciduous trees of the laurel family, growing in the Atlantic states of North America, mainland China and the island of Taiwan. The bark of the very bitter roots of the Sassafras albidum species (sometimes called augue tree) growing on the American continent contains the alkaloid safrole, which is considered a carcinogen, especially harmful to the liver. Therefore, outside the United States, sassafras is viewed with suspicion. However, the essential oil extracted from the roots (after safrole is removed from it) is widely used in the United States to flavor beer and meat products as a medicine, to flavor tea, and was once even a flavoring agent in the typical American drink root beer. A powder of dried ground sassafras leaves with a fresh, faint lemony aroma, called file powder in Louisiana, is an integral part of Creole cuisine and is used as a thickener in soups, stews, and especially in the preparation of the famous Louisiana gumbo.

Pine or pine nut- a small nut with a pronounced resinous aroma, which is extracted from the cones of some varieties of pine, for example, from the Italian pinia pine and Chinese pine (Siberian cedar also belongs to the same species). Pine trees that produce these edible nuts grow in China, Italy, North Africa, Mexico and the southwestern United States. Their kernels are high in fat and are used in a wide variety of desserts, dishes and sauces - a classic example is the Italian pesto sauce.

Compound butter- a type of specially prepared oil into which various additives are added (herbs, garlic, wine, etc.). In international restaurant terminology, there are several types of such butter, close in meaning to sauce - for example, maitre d'hotel butter, it is served with fish and fried meat, laid on top. This type also includes snail butter, or escargot butter, served with snails. Usually the finished mixture is formed into cylinders, wrapped in parchment or foil and stored in a cool place, cutting off “rounds” from them as needed. Sometimes the compound butter is served separately - in a gravy boat filled with ice water.

Saute- an international dish of French cuisine, cooked over high heat in heated vegetable or butter in a special open metal frying pan with a long handle and straight high sides.

Soul food- since the 60s of our century, this has been the name for products and dishes that are most common in African-American cuisine in the southern states of the United States. Undisputed soul food favorites include: smoked pork feet, deep-fried pork snouts, coarse cornmeal, pork tripe, beans, collards and baby turnip tops.

Tabasco- “king” of all pepper sauces, the basis of which is the hot chili pepper of the Tabasco variety. To prepare it, fresh chili peppers are ground, salted and fermented in wooden barrels for three years, and to obtain the sauce, vinegar is simply added to the finished seasoning and packaged in small bottles of a characteristic shape, with a capacity of 150 ml. The sauce was invented in 1868 by Louisiana entrepreneur Edmund McIlhennys - his descendants still exclusively own the world-famous trademark, and the McIlhennys company supplies about 50 million bottles of Tabasco a year to more than a hundred countries around the world.

Tamarind, or Indian date (Indian date) is an evergreen tree of the legume family. It is widely cultivated for its edible large (up to 15 cm long) juicy sweet and sour fruit-pods, inside of which there are small seeds and sour-sweet brown pulp. Unripe pods are eaten fresh and dried (when dried, their pulp becomes extremely sour and astringent in taste) - they are added to various dishes and sauces to give them a sour fruity note, and are also used to make drinks, juices, jams and confectionery industry.

Terrine- a pate with a rather coarse structure made from minced meat (often pork), poultry or fish, which is prepared by baking in the oven. The dish comes from Touraine (Loire River Valley region), and its name comes from the deep clay bowl of the same name with a lid and handles, in which in the old days meat and fish were cooked and stored. Sometimes the terrine dish is lined with slices of bacon, filled with minced meat, topped with bacon, baked, but still served cold. Unlike terrine, regular French pate has a finer texture and is often prepared in dough rather than in a special form.

Thyme, or thyme, is a fragrant herbaceous plant, hundreds of its species grow throughout almost all of Eurasia, North Africa, the Canary Islands and even Greenland. Fresh and dried leaves and young shoots of all types of thyme have a pleasant mint-lemon aroma and are widely used as a spice in salads, pates and marinades. It is used as a seasoning for roasts (it is especially good with lamb and mutton), sauces, pickled fish, vegetables, as well as in making sausages and flavoring vinegar. Thyme is also a famous honey plant - and the Greek thyme honey, Himetus, which Wulf loves so much, is especially valued.

Fine herbs- see fin-erb.

Herbs of Provence (herbes de Provence)- a mixture of dry herbs that has become part of world cooking, most widely used in the cuisine of Southern France. Typically this mixture includes: basil, fennel seeds, lavender flowers, marjoram, rosemary, sage, savory and thyme. Herbs of Provence are used in many cuisines around the world as a seasoning for meat, poultry and vegetables.

Truffle- an underground mushroom with a fleshy fruiting body and an exceptionally pleasant taste and aroma. There are two main types of truffles.

White truffle- a mushroom of yellowish, ocher color, grows in the oak and chestnut forests of Italy, Croatia, Slovenia, Poland and in shape and size resembles a potato with a pleasant mushroom, slightly garlicky taste and aroma. Even at the beginning of the last 20th century, white truffles could be found in Russia (in the Moscow region), but now they have practically disappeared.

Black truffle- the most valuable type of truffle, which is a very aromatic tuber, black warty on the outside and reddish-black with light veins on the inside. The black truffle grows in oak and beech groves, mainly in Southern France and Northern Italy. Black truffles require heat treatment to fully reveal their taste and aroma, while white truffles are best simply cut into thin slices raw and added to salads and various dishes immediately before serving. Truffles are widely used in French and Italian cuisine as an addition to pates, sausages and meat sauces, but they are great on their own: fried in ash or even just raw with salt and pepper.

Fennel, or sweet dill, is a spicy plant that is certainly recognized by culinary specialists all over the world. Among European countries, fennel is best known and loved in France, where it is sometimes included in the traditional Herbes de Provence mixture. Salads are prepared from fresh fennel roots (bulbs) and leaves with a mild licorice flavor, added to stewed fish and pork, and its fruits, with a delicate, slightly aniseed smell, are used as an aromatic additive in soups, fish and meat dishes, and are also sprinkled with them. baked goods and vegetable dishes. Fennel is especially indispensable in the preparation of seafood and fish dishes - in Italy and throughout the Mediterranean, mullet and sardines are prepared with its seeds, leaves and stems, especially when these fish are grilled over coals.

Fin-erb, or “fine herbs” (fines herbes)- a mixture of fresh, finely chopped herbs, widespread in French cuisine. The classic version includes: tarragon, parsley, chervil and chives, sometimes it additionally includes burnet, thyme and watercress. This mixture can also be made from dried herbs, but it loses its unique taste and aroma. It is used as a seasoning in chicken and fish dishes, as well as in omelettes and soups, and is added only at the very end of cooking and is not removed before serving the dish (unlike, for example, a “bouquet garni”).

Fontina- semi-hard Italian cheese made from whole cow's milk. It is considered one of the best cheeses in Italy and has long been produced in the Valle d'Aosta, in the north-west of the country, which is why it is sometimes called Fontina Valle d'Aosta. The pale yellow cheese with tiny holes and a dark golden brown rind takes about 3 months to mature, has a delicate piquant flavor and melts easily, making it especially suitable for fondue. Each wheel of this cheese has long been marked with a picture of Mount Matterhorn (4481 m), located on the border of Italy and Switzerland. Fontana cheese is made not only in Italy, but also in Denmark, France and the USA - in these countries it is usually softer.

French bread- white bread baked from yeast dough in water (not milk). The crispy crust on this bread appears as a result of the fact that the loaf is sprinkled with water during baking; Unfortunately, such bread goes stale very quickly. Although this is most often the name for a long white loaf with a crispy crust or various baked goods - roses, bagels, etc., in fact, “French bread” can have a wide variety of shapes: a classic long baguette, a round loaf or a flat oval loaf .

Foie gras- the most famous French delicacy made from the enlarged liver (literally “fat liver”) of geese or ducks specially fattened for 4–5 months (goose liver is considered more tasty). Foie gras pate de foie gras was widely known in pre-revolutionary Russia, where it was called “Strasbourg pate” (after the name of Strasbourg, the main city of French Alsace, which was especially famous for this product). The best brands of liver pate add truffles, eggs, armagnac, etc. (which is what is suggested in one of Fritz’s recipes).

Citron, or citrate, is a tree that is considered the first of the citrus fruits and began to be cultivated in Europe and Western Asia long before lemon and orange appeared there. Oval or turban-shaped citron fruits have a very thick, bumpy (rarely smooth) peel of lemon yellow or orange color. They are larger (12–14 cm long), less juicy and sour than lemon. Candied fruits are made from the very aromatic peel of this fruit, and the sour pulp is used to make drinks and as a seasoning (especially in Thai cuisine).

Zucchini- a variety of small (10–15 cm long) summer zucchini, widespread in the culinary world of most European countries, the USA and Australia. Zucchini has a dark or light green skin and is suitable for almost any type of cooking. They can be steamed, grilled or fried, stewed and baked.

Cup- a measure of volume used in many American culinary recipes and equal to approximately 250 ml (an ordinary cut glass).

Cheddar- perhaps the most famous variety of English semi-hard, sharp cheese without a rind. Its homeland is the village of Cheddar on the Mendip Hills in Somersetshire (southwest England). Here, since the 15th century, this tightly compressed cheese has been produced from cow's milk, which is aged from 3 months to a year. When finished, it should have a uniform texture without cracks or holes, a soft cheesy smell and a cream or yellow color, although sometimes it is specially colored in various shades of orange by adding vegetable dyes to the milk before fermentation. Today, cheddar is produced in many countries around the world, including the USA.

Four spices (quatre epices)- see quadrant-epis.

Cheshire cheese- one of the most famous and perhaps ancient varieties of English cheese, originally produced in Cheshire (Central England), famous for its dairy farms. Sometimes this cheese is called “Chester” - named after the main city of Cheshire in west-central England. It goes on sale in three varieties: white (pale yellow), red (apricot color due to the addition of seeds of the tropical annatto tree) and blue (with golden flesh and streaks of blue mold). Cheshire cheese melts well and is therefore often used to make croutons. Fans of L. Carroll's fairy tale "Alice in Wonderland" will probably remember the smiling Cheshire cat, the very origin of which may be connected with the fact that in the old days the heads of Cheshire cheese were given the shape of a cat's head.

Chili (chili, chilli, chilly, chile)- chilli peppers native to South America. In the Nahuatl language, the word chilli is said to be derived from the root of another word meaning "red". The Aztecs used this pepper in their cuisine 5 thousand years before the discovery of America, so chili can be considered one of the oldest spices in human history. Pepper was brought to Spain in 1514, and the German botanist Leonard Fusch, who believed that Columbus had finally reached the shores of India, called the plant “Calcutta pepper.” This became the cause of one of the biggest culinary confusions, due to which completely different plants are still called “pepper” in most languages ​​of the world. In Latin America, and especially in Mexico, there are an almost countless number of names for different varieties and varieties of chili. Chili pepper is widely used as a seasoning for many dishes, both in the form of whole pods and in ground form. Moreover, even the date of birth of ground chili is known - 1894, when German-American William Gebhardt, who owned a cafe in New Braunfels (Texas), minced pieces of hot pepper three times and dried the resulting ground mass. Real ground chili is usually coarsely ground and does not contain any impurities, while finely ground varieties (chili powder) usually belong to the mildly hot varieties of red pepper, often contain impurities (garlic, salt, oregano, cumin, coriander and cloves) and are especially characteristic of Mexican and for Tex-Mex cuisine.

Sage (sage)- a spicy plant, about 500 species of which grow in almost all countries of the world and are used in accordance with local culinary traditions. The bitter, slightly lemony sage leaves are dried, ground and added to broths, egg dishes, boiled fish dishes, beef stews, pork, sausages and cheeses. The British and Americans commonly add sage to poultry dishes—it's impossible to imagine a Thanksgiving turkey or Christmas goose without the slightly minty aroma of sage. Sage is used in small quantities, as its “overdose” gives the dish an unpleasant “musty” taste.

Shambhala, or Greek fenugreek (fenugreek)- a herbaceous spicy plant of the legume family, growing in the Mediterranean, Africa and India and has long been cultivated in Egypt and India. Commonly added to salads, soups and sauces, the leaves and tender stems of Shambhala have a pleasant aroma and slightly bitter taste, similar to the taste of spinach, and the very hard, hard to grind, flat brown-beige diamond-shaped seeds with a sweetish taste are fried in oil and widely used as a spice in Indian vegetable dishes (especially potatoes and eggplants) and legume dishes. Recently, in many European countries, where fenugreek was previously used mainly to flavor green cheese, the use of its sprouted seeds with a pleasant piquant taste in salads is becoming increasingly popular. Shambhala is practically not used in Russian cuisine, but it grows in some areas and is widespread in Armenia under the name “chaman”. Shambhala seeds add a nutty flavor to foods, so lightly toasted and chopped hazelnuts can be added to some vegetable dishes instead of shambhala.

Champignon- a mushroom that, along with truffles and chanterelles, is used in the vast majority of Western mushroom dishes and sauces. Champignon was familiar to the ancient Romans and was valued by them as worth its weight in gold. This is confirmed, for example, by the Roman poet Martial, speaking about gifts: “Gold, or silver, or a short cloak, or a toga can be sent without difficulty, but champignons are more difficult.” He adds: “I pierce the earth-nurse with the cap of a tender truffle. One champignon is only tastier than me.” The main advantage is that today champignons are grown all year round, and therefore they are used in cooking regardless of the season.

Chantilly is a French cuisine term that describes dishes and sauces (both sweet and savory) prepared or served with whipped cream. For example, soupe chantilly (Chantilly soup) - lentil puree soup with whipped cream and small chicken dumplings; Creme chantilly (Chantilly cream) is a lightly sweetened whipped cream with the addition of vanilla or liqueur, which is usually used to decorate many dessert dishes. The name goes back to a certain Cantillius, who built the first fortified estate 35 km from present-day Paris and after whom the place began to be called Chantilly. In 1774, Prince Condé created a Natteai (farm) here, where he received guests, held holidays, dinner parties and outdoor entertainment. His guests long remembered the wonderful whipped cream created by Condé's chef, the legendary Francois Vatel.

Chartreuse is a famous French liqueur, named after the Carthusian monastery La Grande Chartreuse in France, where it was created by monks in 1605. It is still prepared in the Grenoble region according to an old recipe based on grape brandy and 130 different herbs (lemon balm, angelica, cinnamon, hyssop, saffron, etc.). The liqueur is produced in two versions: yellow - less strong (40–43%), containing 120 components, and green - stronger (55%), containing 250 components. For most of our readers, its name is well known - a green liqueur with the same name was successfully produced by our industry.

Chives (chives), or short onion, is a type of onion that grows in Europe, North America, Middle, Central and East Asia. The subtle and pleasant taste of chives explains its enormous popularity in Central and Western Europe. Small narrow, tubular, very delicate bright green leaves with an expressive but not too pungent taste are placed in salads, soups, sauces, meat dishes and even fillings for pies. The mild taste and aroma of chives harmonize well with dishes made from eggs, potatoes and cucumbers, which are usually served with delicate cream-based sauces,

Belgian endive- a plant with white dense, fleshy leaves, collected in an oblong head of cabbage. It was bred in 1850 by the head gardener of the Brussels Botanical Garden. Today, endive is grown in complete darkness using the rather labor-intensive technique of etiolation (bleaching). As a result, its white leaves do not turn green due to the lack of chlorophyll, but they become especially tender and not too bitter, which explains the high price of Belgian endive on the world market. The slightly bitter leaves collected in a head are very good in salads; they can also be fried or baked and served as a side dish for game dishes.

Curly endive- a type of endive that is often mistakenly called chicory in the United States. Its green curly heads, more open than those of ordinary endive, have a slightly bitter taste and are perfect for salads.

Escarole- a type of endive with wide, lettuce-like, pale green leaves that have a delicate, fresh flavor and are therefore well suited for green salads. Escarole is most widely used in Italian and French cuisines. Its other name is Batavian endive (Batavian endive) associated with the “Batavians” - the tribes that inhabited the territory of the Netherlands in ancient times.

Espanol or Spanish sauce (sauce espagnole)- French brown sauce made from butter, champignons or porcini mushrooms, semi-dry white wine, concentrated meat broth fumei (fumei) and red piquante sauce. This subtle sauce, which is one of the five basic ones in French cuisine, is usually served with beef, pork and game. In French cuisine, the term a l "espagnole (in Spanish) also refers to dishes prepared in the Spanish style - with a lot of tomatoes, onions, garlic and sweet peppers. For example, the French prepare a Spanish omelette - omelette espagnole.

Tarragon (tarragon, estragon) Tarragon wormwood, or tarragon, is a herbaceous plant of the wormwood family with a mild aroma. Culinary experts in many countries add spiky tarragon leaves with a slightly spicy aroma and a sharp, piquant-tart taste to salads, meat and fish soups, egg dishes, sauces, and young shoots are served as fresh herbs. As a spicy herb, tarragon is widely used in canning cucumbers, zucchini, squash, pumpkin, tomatoes, cauliflower, asparagus and is indispensable in the preparation of any homemade pickles, marinades and even mustard. A few sprigs of tarragon are enough when preparing mushrooms or tomatoes to give them a unique piquant and very pleasant taste. One of the most common seasonings in the cuisine of Mediterranean countries is vinegar infused with tarragon leaves - tarragon vinegar. Dried tarragon loses much of its subtle aroma, and since the aroma does not fully develop in northern climates, this herb is rarely used outside the Mediterranean region. Nevertheless, for drying, tarragon leaves must be finely chopped, dried separately from the stems, and added to dishes at the very end of cooking, since prolonged heat treatment kills its aroma.

The dictionary of culinary terms was created for ease of use of published recipes. It allows you to find an unfamiliar phrase and accurately determine its meaning.

Culinary dictionary

If you are not “in the know” at all and are sure that a WATER BATH is a fun sauna with a pool, beer and girls, then this is the place for you. And, if you are determined to learn all the basics of culinary art on your own, our dictionary of unfamiliar culinary terms will help you prepare any dishes correctly and without errors, regardless of their complexity.

For a long time, France was ahead of the rest in the field of culinary fashion legislation. And it is not surprising that one of the creators of the first cookbook was the famous French public figure, historian and outstanding writer A. Dumas. After all, he was an excellent culinary master and an excellent cook. He was brilliantly versed in everything related to the art of cooking.

All his life, Dumas Sr. dreamed of writing a cookbook. He died while working on a large culinary dictionary, without fully completing his plans. The book was published after the writer's death. It contains almost 800 stories. And all of them are closely related to culinary themes.

And now, this priceless unique work occupies the most honorable place among the vast variety of culinary literature. Written in accessible and understandable language, the great master’s work contains many useful tips and invaluable recommendations.

We also express special gratitude to A. Dumas. Largely thanks to his works, our culinary dictionary was compiled. We are very grateful to the author for the invaluable help he provided us.

Small dictionary of the most common culinary terms

In anticipation of working with the dictionary, you can familiarize yourself with the most common culinary terms that can cause confusion among young housewives. There is nothing to be afraid of! Read, and everything will become clear and understandable.

Blanching
Scalding the product with boiling water or steam. It is used to preserve color, eliminate specific odor or taste, and bitterness. To make it easier to remove skins, etc. Vegetables, fruits, and fish are usually blanched.

Water bath
A dish with boiling water, into which another pan of food is placed to boil at a low and stable temperature or to keep the finished dish hot.

Baking
Heating flour and confectionery products until fully cooked in an oven, slow cooker or bread maker.

Deep frying
Frying the product in a large amount of fat or oil (1 part product, 4 parts fat) at a boiling fat temperature of 135-180°.

Baking
Heating the product in the oven until a golden brown crust forms. They mainly bake products that have previously undergone heat treatment (casseroles, fish rolls, meat dishes with sauce, etc.).

Liezon
A mixture of eggs and milk (water) in which products are moistened before breading to keep the breading on the surface of the product. Salt, pepper and other seasonings are often added to the lezon.

Breading
Rolling portioned pieces of meat, fish, cutlet mass products in ground breadcrumbs or flour immediately before frying.

Sauteing
Slowly fry food until cooked through. Carrots, beets, parsley, onions, cabbage, tomato puree, and flour are sautéed. During sauteing, coloring and aromatic substances are preserved, which pass into fat, as well as vitamins A and C.

Allowance
Cooking food in a sealed container with a small amount of water or broth. The product is immersed in the liquid only to half its height. The products are simmered at high boils so that the unfilled upper part is heated with steam.

stuffing
Introduction of additional products inside the main one. They stuff mostly meat. To do this, punctures and slits are made in it and pieces of lard, carrots, onions, garlic, sweet peppers, etc. are inserted into them.

Zest
Sliced ​​and dried peels of lemons, oranges,
tangerines, which are used to flavor compotes, confectionery and alcoholic beverages.

Candied fruit
Candied pieces of fruit or finely chopped watermelon and melon rinds. When making them, they are boiled in sugar syrup and then dried. Used as a separate delicacy and for decorating cake products.

Modern culinary dictionary

ABACUS
(from Greek αβακιον - board). When applied to kitchen utensils, the abacus was originally a special board over a hollow box one and a half meters high, in which cutouts (circles) of various diameters were made to accommodate vessels that had either a conical (sharp) or a rounded (spherical) bottom, and not flat, like with current pans.

Later, the abacus began to be called the entire box under the board, turned into a cabinet for storing tableware. Sometimes it was made open. It had wide, square (like an abacus board at the top of a Doric column) shelves. In its shape, the abacus is the prototype of most modern kitchen floor cabinets, as well as refrigerators. In the Middle Ages, the ancient abacus was replaced by a sideboard (q.v.), which moved from the kitchen to a special room and turned from a utilitarian storage facility into a work of decorative art and interior decoration. Starting from the late 30s, and especially from the late 40s of the XX century. Throughout Europe there was a return to the abacus design as a simpler, more rational and economical form of cabinet for modern small kitchen home spaces.

ABGORA
(Azerb., uncl.). Unripe grapes of any variety, or their tart juice, at an age when the grapes are still firm and have not begun to fill and become transparent. It is used in Azerbaijani national cuisine as a component in the process of preparing a number of meat dishes from whole meat (gora-musabe, sabzi-kavurma, turshi-kavurma, pilaf, etc.) to give the meat a more delicate consistency and sour taste.

AB OVO
(Latin “from the egg”, that is, from the very beginning). An expression used figuratively to indicate that a given issue is being considered from its very origins. Derived from the ancient Roman custom of always starting dinner with eggs as a symbol of the “beginning of life.” From a dietary point of view, this is justified only if the eggs are drunk raw. Boiled eggs, especially hard-boiled ones, are extremely difficult to digest. Therefore, food should begin with taking various aperitifs or salads, gruels. However, according to a tradition that has been preserved for thousands of years, eggs are still served for the first meal, for morning breakfast, in all sanatoriums, hospitals, kindergartens, etc., and mostly hard-boiled, which is fundamentally wrong.

AB OVO USQUE AD MALA (Latin: “from eggs to apples”). From the beginning till the end. An expression first used in the odes of the Roman poet Quintius Horace Flaccus. It comes from the Roman custom of serving eggs at the beginning of the meal, and apples at the end, for dessert.

ABES
(French abaisse - crust). The general name for all types of dough used in cooking and confectionery to facilitate the heat treatment of products and then not used in food. This includes dough for baking hams, game, rabbit meat, for sealing cooking vessels (pots, cast iron), dough for trays of cakes, savarens, puddings and other sweet dishes; Abes is used not only in Western European, but also in Russian and Oriental cuisines. For example, Kazmag in the production of Azerbaijani pilaf.

Abes for baking (ham, ducks, large game, hares and rabbits) is prepared as follows: rye flour is thoroughly mixed in warm water, with the addition of a small amount of butter and salt (50 g butter per 3-3.5 liters of flour and 1 hour .spoon of salt). This dough is used to coat the ham with a layer of 1 cm, and the game with a layer of 0.4-0.5 cm.

Abes for plugging pot holes (applied to a gauze or calico bandage) is prepared from wheat flour, in hot water, with the usual amount of butter for edible dough, and added with about twice as much salt; The dough is made in different hardnesses, depending on the nature of use. It can also be used for baking meat pates, rolls, “hare cheese”, vegetable (cabbage) rolls of Latvian cuisine, etc. In the latter case, to enhance the impermeability of the dough, it is kneaded from wheat flour in cold water with the addition of egg yolks and After rolling, rub with butter, trying to rub the butter into the finished dough by hand, and then fold the dough 5-6 times and roll it out with a rolling pin. The proportions of flour, eggs, oil, water and salt for this type of abes are arbitrary.

The latter type of abes can also be used to make “baskets” (side dishes) filled with boiled vegetables. (For the preparation of pastry abes, see timbales.)

Abes are the opposite of other types of dough, which are also used to assist in the heat treatment of the main product (fish, minced meat, fruit), but are eaten together with the prepared dish. These types of tests are collectively called batters(see) and prepared in other ways.

ABESSE
(French, abaisser - turn into a crust). Pastry term: roll out the dough with a rolling pin to the thickness indicated in the recipe.

Abilize
(from the French abeiller - bee). Clean, process conscientiously, like a bee, like a bee. A term of Western European and international restaurant cuisine, meaning the complete and thorough primary processing of any food raw material of animal origin. Thus, to abilify a bird means to pluck, gut and singe it; abilify meat - clean it from skin, surface film, tendons, fascia; abilify the fish - clean it of scales, mucus, piercing fins, scutes (in sturgeon), as well as gut and wash it. The term is convenient because its meaning covers the entire sum of actions involved in the primary processing of food raw materials.

APRICOT.
A woody garden plant of the almond family, producing fruits that are widely used in cooking, confectionery, and the canning industry. The pulp (hull) and kernel (seed) of the apricot fruit are used. As a cultivated plant, apricot was exported by Alexander the Great from Armenia and spread during the Hellenistic era throughout Southern Europe, the Mediterranean, the Near and Middle East. This has led to the development of different varieties of apricots with different qualities. Therefore, in different regions of the CIS and the world, fresh, dried and dried apricots carry various trade and culinary names: whispered(large, ripe fruits in a slightly dried state, without seeds); dried apricots(whole dried fruits with seeds); kaisa(whole dried fruits, pitted, cut in half); dried apricots(dried fruits, pitted, cut into halves and quarters); poles(small sweet apricot), etc.

Due to the very high content of pectins, apricots are used to prepare the most valuable marmalades(patov) and marmalades from other berries and fruits, where there is a lack of their own pectins, a variety jams, preserves(sometimes together with the kernel), for the production of juice, extracts, syrups, Calvados.

Apricot kernels are used in the production of natural apricotine(cm.). Kernels (seeds) - as a substitute for almonds, in marmalade-nut mixtures (see. badam), oriental sweets and halva, Turkish delight(cm.). In cooking, dried and fresh apricots are used as a component and seasoning (in the form pulp) when preparing sweet and sour meat dishes of oriental cuisine (for example, pilaf, game - pheasants) and for self-frying in oil ( kaisaba), as well as for the production of national table drinks - see. gulungob, sherbets.

ABRICOTINE.
A liqueur on a natural (fruit or stone) basis, most often used in the confectionery industry, as well as in the production of sweet dishes (jelly, compotes, charlottes, jelly, etc.) as a flavoring agent.

Abricotine is also called a synthetic liqueur essence (aldehyde), which is now used as a replacement for natural apricotine in the production of caramels and fruit waters.

ABSINTHE
(French absinthe, from Latin absinthium - wormwood). Wormwood tincture, simultaneously flavored with a small amount of anise or mint. One of the prototypes of modern vermouths. The birthplace of absinthe production is France, where it became most widespread in the second half of the 19th - early 20th centuries. Due to the presence wormwood esters, difficult to clean, and other defects in production, absinthe turned out to be an extremely harmful alcoholic drink, causing serious disorders of the central nervous system, a special syndrome of alcoholism - “absintheism” and death. It was prohibited by a special law in 1915 from production and sale. However, flesh was produced illegally until the mid-20s.

ABSINTH
(French absinthe). Wormwood liqueur made from Alpine wormwood. It has the same negative properties as absinthe, but less pronounced due to the fact that liqueurs are consumed in small doses and as additives in coffee or mineral table waters. Manufactured in France, French and Italian Switzerland, in the Principality of Liechtenstein. Imitation absinthes are common in other countries. Sometimes absinthe liquor labels include the word tisane, that is, liquor. But most often there is no explanation, since the type of product is determined by the consumer from the indication of the percentage of alcohol and sugar on the label.

ABSISTENCY
(from Latin absistere - to retreat, to move away from something). Catholics abstain from meat on Fridays and Saturdays.

ABSTRACTS
(from Latin abstrahere - remove, extract). Plant extracts, actually extracts of plant juices, but ground with milk sugar. Used until the end of the 19th century. as a dietary product, as well as in the confectionery industry.

ABURA.
A general designation for fat in Japanese cuisine, retained even in translated cookbooks, Japanese recipes and restaurant menus. There are mohi-abura (solid fats), nama-abura (crude fats) and abura-bin (liquid oils).

ABURAGE
(Japanese). Soy paste boiled with oil or concentrated soy sauce.

AVARTANA
(from Greek αν - again, again (repetition of action), and αραμεω - crumble). That is crumbled. This was the name of the ancient Greeks for the prototype of a modern salad - a dish made from pomegranate seeds, seasoned with garlic, green onions, dill, cilantro (coriander), and endive. The pomegranate made up half of the mixture, and all other components were taken in equal parts and crushed so that there were no more pomegranate grains. This salad did not have any dressings or sauces.

AVGARDENT.
Term in the Russian diplomatic and foreign trade language of the 17th century, meaning pre-war(double) wine, prohibited from import into Russia. The word Avgardent was first mentioned in sources on August 25, 1668 in connection with the negotiations of the Russian ambassador, steward Peter Ivanovich Potemkin, with the King of France Louis XIV in Saint-Germain on the conclusion of a Russian-French trade agreement. Avgardent meant strong (“double”) alcoholic drinks such as cognac or armagnac, the import of which by P.I. Potemkin considered it impossible to be allowed into Russia without special permission from the Tsar. The instructions given to the ambassadors did not give them the right to decide such an issue themselves. The agreement was not concluded, although agreement was reached on the main points. The embassy returned to Russia on October 10, 1668.

AVDAN-SIRA
(from Chuvash, “aftan” - rooster, “syrah” - homemade beer). A ritual Chuvash holiday (commemoration of ancestors), as well as a meal at which a special dish (of the same name) of stewed chicken and home-made beer are served.

Preparation. Young, plump chicken abilify(cm.). fry for 15 minutes whole or, better yet, in large pieces in your own fat with the addition of lamb or beef lard, then pour boiling water over it and cook with onions, carrots and mushrooms until soft. When the vegetables are cooked, remove them from the broth and wipe; Chop the mushrooms, fry in butter or sour cream, combine with pureed vegetables and add back to the broth, adding a little flour (1 tablespoon) and spices (onion, dill, parsley, black pepper). Mix everything and cook over low heat until boiling, covered, 7-10 minutes. Serve with boiled potatoes, sprinkled with parsley, onion and dill, poured with melted butter. (The dish is served with homemade young beer or strong bread-raspberry kvass. And in their absence, a strongly brewed, thick hot infusion of rosehip.)

AVELANS.
Large (large) hazelnuts such as hazelnuts in Italy.

AVERTISSER(from the French avertisseur - notifier). Court rank under the French kings until 1789, and then in 1804-1815. under the French emperor, whose duty was to announce the monarch’s exit to the dinner table (initially to the aperitifs, arranged in advance) and report to him that “the food has been served.” The last notification was made only after the avertisser noticed that soup and pies were already being brought into the dining room or that they had already been placed on the instrument table at the door of the dining room. This was done so that between the notification that hot food was being served (signal) and the actual serving of food to the table (notification that the signal was triggered) more than a minute of time would pass. This fact alone suggests that in French haute cuisine they attached great importance to the effect of food and the associated conditioned reflexes on the central nervous system, and sought to create the best conditions for the harmonious absorption of food.

These rules were already in the 19th century. became widespread, so that they were also applied to “ordinary” visitors to Parisian restaurants, who were absolutely not forced to wait for food to be served, which created enormous popularity for Parisian restaurants.

AVOCADO,

alligator pear. Fruit with a seed
South American origin. Currently cultivated in many tropical and subtropical countries. The fruits are picked while still hard. Their pulp, rich in oils and protein, ripens gradually and becomes soft, like butter. It contains almost no sugars or fruit acids, and has a pleasant taste reminiscent of a walnut. The fruits are collected unripe for ease of transportation and then allowed to ripen for several days (preferably sprinkled with flour).

In Europe, avocados are used in different ways, mostly raw.

In the countries of Latin America, in its homeland, avocado is included in folk cuisine, it is put in soups, in dishes “first and second in one pot” (meal from one dish) or, after removing the pit, stuffed with savory fillings and baked in the oven or in ovens.

Mexican GUACAMOLE is widely known - a sauce made from avocado pulp crushed in a mixer, finely chopped hot pepper, mashed tomatoes and chopped onions, seasoned with salt, ground black pepper and coriander, which can be replaced with parsley and a small amount of lemon balm.

Another well-known avocado dish bears the name of its creator:

AVOCADO A-LA VAKSMAN: Cut the pulp of one avocado into cubes and mix with 200 g of canned tuna, 0.5 heads of chopped onion, 2 chopped hard-boiled eggs, lemon juice, pepper, salt and a pinch of sugar. Serve with sandwiches or crackers.

AVRAD or AVRADIN.
The heaviest, fatty part of orange oil, distilled from zest(see) oranges, and from orange flowers. Used to flavor liqueurs, as well as tea (by some English tea companies). Avrad and products flavored with it are prone to rapid rancidity due to the presence of resins and heavy esters in it. In some countries, aromatization with avrad is considered adulteration and is prohibited (see also neroli).

AVSEN
(there are also incorrect spellings and pronunciations: osen, govsen, usen, bausen, tausen, mitusen, misen and curler- cm. bigos). An Old Russian dish, more precisely, an Old Slavic one, named after the pagan holiday of the same name - the first meeting of spring, timed to coincide with March 1, from which, until 1492, the New Year was calculated. The holiday and dish were widespread and were preserved mainly until the middle of the 19th century. only in the “aciding” regions of Central Russia (Smolensk, Kaluga, Bryansk) and Eastern Belarus (Vitebsk, Mogilev).

Avsen consists of a whole pork head baked in dough (see. abes), and is served for lunch on March 1, that is, at 11-12 noon. (The tongue and brains are boiled separately, the brains are sometimes fried.) Onions (whole heads), garlic, and baked Antonov apples are served separately as a side dish. In the Oryol and Lipetsk regions and in the adjacent parts of other southern Russian regions, avsen consists of roasted pig. In Eastern Belarus it was autumn in the 19th century. often consisted of home-made sausage (the so-called guts) and pork legs, from which jelly (jellied meat) was made, while in Western Belarus, where Avsen was not formally celebrated, it actually served as the basis for the creation bigosa(cm).

AUSTERIA
(from Latin austerus - tart, bitter, dark, harsh). This is what taverns for the mob were called in ancient Rome ( austeria, osteria) Unlike locanda- hotels and “restaurants” for noble people.

Peter I called the first Russian taverns-clubs, which he founded in 1706 in St. Petersburg, austeria. The purpose of these establishments was twofold: at first purely utilitarian - to eat quickly and at any moment, and then social - to become a place where nobles all conditions(well-born and small estates, service people) could meet and “get closer”. In fact, Peter I created an austeria for himself and that circle of military and civilian people (regardless of rank) who worked directly with him in the poor and predominantly “male” and “single” population of St. Petersburg. Getting up at 3 o'clock in the morning (essentially at night) and forcing government institutions to work from 4-5 o'clock in the morning, Peter was forced to constantly walk around the city under construction and, “in order not to weaken from such a long-term abstinence,” established taverns in various places in St. Petersburg called "Austerium", where I went, as they say, to have a snack. His usual breakfast consisted of a glass of vodka and a piece of rye bread with salt. All people, decently dressed, had the right to enter Austeria and to the same portion, which was given to them at the royal expense; for other demands they paid at a rate set by Peter I himself. In total, there were three austeria in St. Petersburg. Each of them had a sign - “Austeria of His Royal Majesty.” In addition, persistent nicknames have been assigned to them among the people.

So, the first one, called Tsarskaya or Solemn, since all the fireworks were held on the square in front of it, was located on the St. Petersburg side near the Petrovsky Bridge (then - the Trinity Bridge, after 1917 - the Equality Bridge, and in 1934 - the Kirovsky), on the Trinity square (in Soviet times - Revolution Square). This was the very center of Peter's Petersburg. Nowadays there is a park on the site of this austerity.

The second was located in the place where the building of the old Senate now stands, on the corner of the English Embankment (in Soviet times - the Red Fleet) and Decembrist Square. It was popularly called Menshikovskaya, since Menshikov, crossing the Neva from his palace by boat, landed at the pier located at this austeria. It was founded in 1708.

The third austeria was built later, in 1719, and was located in the area of ​​the current Theater Square, on the embankment of the Kryukov Canal (near the former Nikolsky Bridge). Here, around this austeria, over time, the center of theatrical and musical St. Petersburg developed (Mariinsky Theater, Conservatory, State Music College, Opera Studio). Composers and musicians have settled here for a long time. This area bordered the slum sector, where all the St. Petersburg brothels were concentrated (Malkov Lane, Nikolsky Market).

Thus, austeria - the first Russian public canteens - gave two directions, one of which was drawn to a dirty, riotous medieval tavern, and the other to a Western European bohemian cafe-variety show.

AVUTORGA.
Salted caviar of the Black Sea mullet. It was originally prepared by the Crimean (Tauride) Greeks, from whom the method was borrowed by the Zaporozhye Cossacks during the Aleshkovo Sich (1708-1775), and transferred by them after the liquidation of the Sich in 1775 to the Transdanubian Sich (Vilkovo), where the principles of salting avutorgi were applied to salting and dressing of sturgeon caviar(cm.). Hence, Danube black caviar differs in taste from the Ural and Caspian (Astrakhan).

AGAVE JUICE.
Extracted from the unbloomed buds of the agave cactus flower and fermented into the Mexican national drink - pulque

AGANTS.
Armenian confectionery product. Eastern sweetness. It is a mixture of wheat, raisins, nuts and hemp, taken in a ratio of 2:2:1:1 and poured with thick hot sugar syrup (see), in a sample hard ball. All components, except wheat grains, are taken in their natural form without additional processing. The wheat is pre-soaked for 1 hour, dried and fried without oil in a hot frying pan, after which it is mixed with the rest of the ingredients. Agants is a tasty, nutritious, extremely healthy sweet in its composition.

AGAR-AGAR
(since 1978 the spelling in Russian has been accepted: agar). Synonyms in Russian: Chinese (Japanese) gelatin, Bengal fish glue (obsolete), celentang (in Western Europe). A type of seaweed in the seas of Southeast Asia (South China, Yellow and Japanese), from which a product is extracted that, when mixed with fresh water, produces delicate but persistent jellies that do not dissolve when heated, like animal gelatin. Agar-agar is widely used in the food confectionery industry, as well as for the production of table sweet dishes (jelly, mousses, blamange, jelly, etc.). The gelling power of agar-agar is many times greater than gelatin. Agar-agar can gel even when one part of it is mixed with 200 or even 300 parts of water! It is also widely used in medicine and microbiology as a basis for sowing microflora. In recent years, natural agar-agar has increasingly been replaced by artificial gelling substances or semi-artificial ones - for example, agar extracted from other types of seaweed (from the White Sea seaweed).
The main centers of world production and trade of agar are Japan and California (USA).

AGAFIA'S DAY.
February 5 (February 18, new style). Bread and Salt Day. On this day, the ancient Slavs blessed a loaf of bread and a salt shaker as symbols of the hearth and kept them throughout the year as talismans protecting the house from misfortunes: fire, pestilence, etc. In case of fire, salt was thrown into the flame, and bread towards the field , where they wanted the fire to be “distracted”. In case of illness, the house was surrounded with bread and salt, and in case of pestilence of domestic animals, a loaf was placed on the horns of the cows, and salt was sprinkled on the hay. Only later, when the original purpose of using “bread and salt” as talismans was gradually forgotten, did they begin to bring these products, as the most sacred thing in the house, to meet noble or honored guests. At the same time, until the end of the 19th century, it was the “bread and salt” saved from Agafia’s Day that was taken out, and not any random or newly baked loaf.

AGEISIA
(from Greek α - denial, and γεοται - eat). The inability of some people to distinguish between the tastes or flavors of foods and food.

AGEMONO.
A general term for Japanese dishes fried in oil. There are two types of agemono: 1) tempura, that is, everything that is fried in batter and dough and in a large amount of oil; 2) kara-age- in an open frying pan without dough coating and with a small amount of oil.

AGORN
(from German Ahorn - maple). Sugar obtained in the USA and Canada from the sap of American or Canadian maple trees. It has a special aroma, contains a high percentage of fructose and is therefore used to feed obese people.

AGORNE SYRUP.
Condensed, boiled American maple juice; It is widely used in milkshakes, as well as in the production of waffles and sweet pancakes, giving them a special taste.

AGRAPHENES DAY.
June 23 (July 6, new style). Pagan and subsequently Russian folk porridge holiday, in which it was customary to eat either oatmeal (in the north-west of Russia) or buckwheat porridge(in the central and southern regions of Russia). In fruitful years, the holiday was accompanied by the preparation of various types of buckwheat porridge: cool, with eggs and mushrooms, downy, with milk, worms, etc., and turned into a competition cooks in the art of cooking and in creating new porridge dishes.

ADJON
- a beer-type drink made from chumiza (millet) in Uganda, Burundi and other Central African countries. It is considered national Ugandan. Industrially produced ajon extract is produced as a semi-finished product for home preparation in modern urban conditions.

AJI-NO-MOTO (monosodium glutamate, weijin, adinomoto). White crystalline powder, which enhances and improves the taste of many dishes, diluted with salt in water, tastes like a mixture of chicken and mushroom broth. Widely used in Southeast Asian countries to impart a specific taste. Currently, monosodium glutamate (E621) is very widely used in Russia. There is evidence of its harmful effects on vision with long-term use.

AZHGON(aka - Iowan, cumin, Indian cumin). An annual herbaceous plant of the Umbelliferae family. Ajgon seeds have a sharper, stronger and more pleasant aroma than cumin seeds; they are more pungent and pungent in taste. Azhgon is used in the preparation of pilaf, where it cannot be replaced by anything, as well as in the first and second meat and vegetable courses.

AZAROL
(from Arabic, “azzurur” - dogwood). A breed of extremely small pears, the size of large currants, common in Greece, Italy, Southern France and the Adriatic coast of Yugoslavia. They make jam from them, like from Chinese apples - whole and with the stalk.

AIOLI. (aoli) A garlic sauce reminiscent of mayonnaise, often with various spices from Provence. Served with meat, fish or vegetables.

AIR. Herbaceous perennial of the aroid family. In cooking, calamus rhizomes are used, which have a slight pungency. Used in the preparation of sweet dishes - for flavoring compotes, jelly, mousses, fruit soups. A stick of dry root is added to a hot liquid dish 3 minutes before it is ready and removed before serving.

IVAR.
Serbian national dish, popularly nicknamed “the black caviar of the poor.” Usually
It is prepared from sweet red pepper and serves as a cold appetizer.

Recipe: Finely chop the sweet pepper, grate and cook the pulp over very high heat. Then add vegetable oil, stir to a soft paste, add salt and season with vinegar to taste.

AIN NO MATO.
Japanese seasoning made from glutamate and small pods of very hot pepper.

AIRAN.
A milk drink among the peoples of the North Caucasus and Azerbaijan. Prepared from katyka(yogurt), diluted by one third with cold boiled water. Ayran is an unstable drink; it tends to quickly reject water. Therefore, firstly, it is constantly shaken and kept on ice or in the cellar all the time immediately after preparation. Secondly, they try to use it within 24 hours. Thirdly, before diluting with water, the katyk is strained from the whey so that the ayran is “smooth”.

IRISH STEW. Stewed lamb with carrots, turnips, potatoes, onions, dumplings and spices.

AQUETTA
(from Latin aqua - water). Literally - water, vodka. This is how grape wine, diluted 2/3 with cold boiled or spring water, was called every day during meals in Ancient Greece and Rome. The Greeks believed that drinking undiluted wine was barbaric. The so-called “Hippocratic wine”, used for medicinal purposes, to strengthen recovering patients who had suffered a serious, long-term illness, was more “strong” - it was diluted by 1/3 with water.

ALEXANDER THE GREAT.
This famous commander went down in the history of cooking as the first organizer of competitions on the speed and quantity of food eaten that were constantly held in the countries he conquered. The goal of Alexander the Great was not only and not so much the entertainment of such “duels,” but rather the establishment of limits, “maximums” for each type of food eaten.

The table of such “maximums” served the doctors of Alexander the Great to develop dietary rules. Most of the competitions organized by Alexander the Great ended in death, which, according to the custom of that time, was demanded by the crowd, who saw in such “fights” only a kind of peaceful gladiatorial combat.

Thus, out of 300 participants in one of the fights for the “champion” of drunkenness, 152 were out of action long before the final, 58 became seriously ill and remained crippled for life, 44 died before the final, 39 after, 6 went crazy and only 1 survived.

ALBACORE. The tuna variety has white meat and a high fat content.

ALAREN. Minced meat from the pulp of boiled game.

AMARETTO. Ratafia. Apricot kernels are often added.

AMBIGUE
(from Latin ambigere - to connect the opposite). A dinner in which in one serving, that is, for the first or third, two opposite dishes are served at once: hot and cold, light and heavy, but related in type to the same serving. Ambigu is characteristic of many ancient national cuisines, although it does not have a specific term in them, which was given to it by the French.

Thus, in Russian cuisine, the most typical ambiguity was the serving of two types of soups as a starter - hot, hot, heavy meat rich cabbage soup with sour cream and cold, transparent amber, light botvinya made from beet and nettle leaves, sorrel with sturgeon, and even with a plate of crushed ice to keep the pieces on the plate during lunch and not allow the botvinya to take on the temperature of the surrounding air. On a hot, sultry summer day, first they ate ice-cold botvina, and then, when their appetite was restored, they began to eat “real food” - rich hot cabbage soup.

In Transcaucasian cuisine, an example of ambigu is serving, after shish kebab or pilaf, two third courses: hot, sweet dried apricots fried in oil (kaisaba) and sour, cold grapes, sherbet or narsharab (pomegranate juice).

In French cuisine, dessert ambigus consisted of ice cream with berries (black currants, strawberries) and accompanied by hot cookies, biscuits, and coffee.

AMBROSIA
(from Greek αμβροτος , "a" is negation, and "brotos" is mortal). The general name for the food of the Olympian gods, which made them immortal. Different peoples had different ideas about what kind of food makes it possible to best preserve youth and even acquire immortality. However, it is significant that there are no significant differences; everything comes down to literally three or four types of products.

This is one of the well-known and still widespread products - honey (or divy honey)(cm.), pomegranate or apples(according to the ideas of the Scandinavians - the so-called apples of Idun, the goddess of gardening, hunting, forest, patroness of animals). Besides, sagebrush(or wormwood juice - and other herbal, bitter spices), which were obtained from the ancient Greeks by the goddess of forests and hunting - Artemis (Diana). And also not entirely clear in composition - nectar And locusts. By nectar, apparently, the ancients meant various fruit juices and berry juices, but in a certain mixture or proportion. Concerning acrid or shit(vruh, prugi), then these are locusts or other edible insects. According to other sources, locusts- these are buds, unblown leaves of a special shrub growing in the Middle East, or malatra (malagette), grain of paradise - a type of spice growing in Ethiopia and reminiscent of pepper.

Thus, honey, pomegranate, apples, spices (wormwood and pepper) and young greens (buds), as well as fruit and berry juice and a symbolic minimum of meat (dry insects! - “legs” of locusts, grasshoppers) - this is quite real, even one might say, a well-founded scientific menu of immortality, which the people in ancient times attributed to the gods. It is also characteristic that mountain and spring water was indicated as the drink of the gods.

AMETHYST
(from Greek α - denial, and μεθηετον - be drunk). Means that prevent drunkenness or eliminate intoxication. Hence - amethyst - the name of a precious stone whose color resembles wine; it was attributed the property of supposedly being an amulet that protects against drunkenness. To do this, the stone was placed in a transparent vessel with red wine and the wine was diluted with water to the color of amethyst, that is, so that the color of the stone would completely merge with the color of the solution and would cease to be visible.

A PINEAPPLE.
The fruit is of Central American origin and is currently grown in greenhouses even in the Azores and various African countries; in Brazil and the Hawaiian Islands it is grown in huge plantations under natural conditions. In the 19th century in Russia it was grown in greenhouses.

The ripeness of these juicy fruits is indicated by the intense aroma, and also by the fact that the inner leaves of the fruit are easily removed.

When cutting, cut off both ends of the pineapple, remove the top rind of the fruit, cut out the “eyes” with the tip of a knife, cut along the axis into 4 parts and cut out the hard core.

If you need to cut a pineapple into slices, then first cut it into circles of the required thickness and only then remove the peel from the circles, cut out the core and cut each circle radially into slices.

ANGEL HAIR.
Favorite sweet of the Portuguese.

Recipe: Boil a thick syrup from 300 g of sugar and let it cool to 25 degrees. Intensively beat 10-12 yolks, mix them thoroughly into the syrup and heat in a water bath to 70-80
degrees. Let this mass settle a little longer and then use a broom to pull out the threads of the mixture onto the parchment. Or carefully skip parts
mixture onto parchment paper through a very thick sieve.

ANGELICA. A sweet herb in the parsley family with a pale green stem.

ANISE. An annual herbaceous plant of the Umbelliferae family. Anise seeds are used as a spice in dishes; anise umbrellas can also be used in pickling, immediately after flowering. Anise seeds are used in the production of bakery and confectionery products (the powder is mixed into the dough), sweet and sour sauces, compotes, jelly, mousses and jam.

ANNONA, guanabana
(bot. Annona soft-sided, lat. Annona muricate).
Fruits with a velvety skin from green-brown to purple color with a sweet aromatic
pulp with the consistency of sour cream.

Its homeland is the American and African tropics; it is now cultivated in many countries with subtropical
and tropical climate.

Annona's aroma is reminiscent of strawberries with whipped cream. Creams and sorbets are prepared from it. In the countries where it grows, it is also eaten fresh.

ANNONARIA
(from lat. annonarius - means of food). In ancient Rome, an increase in maintenance in addition to the salary in natural products, which was awarded to persons holding public positions (positions), so that society had confidence that these persons would honestly, conscientiously and completely impartially fulfill their duties in relation to all members of society. The annonaria included fundamental products - bread, olive oil, onion, salt and wine. The fundamental character of bread needs no explanation. The same applies to salt and grape wine, which, combined with water, was the main table drink in ancient times. Onions are a seasoning without which it is almost impossible to prepare any dish without it being tasteless: without onions you cannot make soups, prepare meat, fish and vegetable dishes. Olive oil was even more important in ancient cuisine: meat, fish, vegetables, flour and egg dishes were fried with it, it was necessarily kneaded into dough, added to raw vegetables, and various preserved finished products were poured over it as a preservative pad and film.

ANTZHULKHINA.
Ground gourd (Ipomoea polpha Latz), a tuberous plant that grows like potatoes in central Australia and was discovered in the 1970s. Peter Lutz. The average weight of a tuber is 1 kg. Individual specimens weigh 2-2.5 kg - the size of an average watermelon. Fruits all year round. It is reminiscent of apples in taste and juiciness. Used raw or baked.

ANTI-PASTO.
An Italian appetizer made from various types of cooked or raw vegetables - artichoke florets, fried slices of eggplant, fennel, olives and
primarily sweet red peppers, pickled mushrooms and onions.

Served with sprat marinated with sugar and a variety of seafood - shrimp, shells, octopus and tuna, as well as thinly sliced ​​hard smoked sausage and aromatic ham.

Boiled vegetables are often topped with a sauce made from vinegar, olive oil and aromatic herbs.

ANTRE
(from the French entree - entrance). Refreshment at formal dinners one and a half hours before dinner, taking place in another room, most often in the reception room, in the room in front of the drawing room or in front of the dining room. In Russian life of the 19th century. entre were called snacks from a tray or a tray snack, since in rich houses on big holidays for minor officials, a tray with sandwiches, glasses and pickles was placed in the reception area. Hence later, in the second half, at the end of the 19th century. entre or tray snack moved to the table, although at the beginning of the 19th century. It was still considered indecent to have alcoholic drinks on the table during dinner.

ENTRECOTE
(from the French entre - between, and cote - edge). In classical French cuisine this was the name for a piece ox meat, cut between the ribs and the spine. The same piece of meat from a cow, bull, calf was called medal, because it resembled a large round medal.

Nowadays, entrecote has come to be called any piece of boneless meat (beef) 1-1.5 cm thick and the size of a palm.

ANTREME
(from the French entre - between, and mets - food, dish), in Russian culinary literature it is sometimes incorrectly called “entrone”. Dishes served between main courses, main courses or before dessert.

In Russian cuisine, entreme included, for example, pies served between the first (shchi, fish soup) and roast. Entreme also included porridge, especially milk porridge, served after the meat second course, but before the third, sweet one.

In French cuisine, a typical entremet was cheeses served at the end of dinner, before a fruit dessert. The purpose of entremet is to neutralize or drown out the taste of the previous dish. That is why either porridge-like dishes or vegetable dishes are most often used as entremets - both of them absorb strong odors well.

ANCHOVES.
Three types of herring fish products (products) are known under this name. In Western European languages ​​they are all written differently, although they are pronounced the same in Russian.

1. Anchosen. Herring ripened uncut for several months in brine with spices. Once cut, it is transferred to another sauce with a small amount of saltpeter - so that the herring meat turns red. Then the herring is cut into slices. The meat of such anchovies is very tender when cooked.

2. Anchovis. Small herring or small herring placed in brine for several days immediately after being caught. For half a month it is transferred to a new brine, and then put into barrels in rows without brine, sprinkled with coarse salt and spices. It is kept at a temperature of +4 °C for four months - and without cutting it is sent for sale in small containers.

3. Anschovsen. Sardines, carcass cut immediately after catching, and subsequently processed as in the second case.

APASTIA
(Greek α - denial, and παοτος - food). Abstinence from food. In ancient times, apastia was performed to lose weight or as a therapeutic measure. Later, this term began to denote conscious abstinence from food for religious reasons. This is where the Russian word - fasting - comes from. In common pronunciation it has lost the negative prefix.

APERITIF
(from French aperitif). Literally: laxative. This is the name for drinks that are consumed before or during meals for better absorption of food or to stimulate appetite. An aperitif should not be filling and should not have a strong taste - otherwise it will distract from the meal. That is why vegetable and fruit juices and mineral water are often used in this role. Some peoples use milk (Finnish cuisine), green tea (Central Asian and Japanese cuisine), kumis (Bashkir, Kazakh, Kyrgyz cuisine), ayran (Azerbaijani, North Caucasian cuisine), tarak (Buryat cuisine) as an aperitif.

APOPHIKA
(Greek απο - With, θηκη - put; hence the warehouse, barn; αποφερβομαι - warehouse, barn, granary). A clean, light, dry, well-ventilated pantry (as opposed to a cellar - cold, damp, dark; and a closet - a warm, dry, dark, but not ventilated pantry). It was used to store flour, cereals, and then dry herbs, spices, vegetable oils (olive, nuts), nuts, and dried fruits. This is where the pan-European, modern - pharmacy as a repository of medicinal herbs, seeds, roots, flowers and healing oils, and later all medicines in general.

APOPHORETS
(from Greek αςοφερω - take away). So in the ancient world and in Byzantium, as well as in the Middle Ages in the countries of South-Eastern Europe and Rus' (until the 13th century), they designated products or ready-made dishes that were left after a feast. They were divided equally among all the guests, who took them home. This custom was used only during public feasts, not private ones, and was an ancient relic of the era of primitive communism.

APPETITE
(Latin appetitus - desire). Desire or, more precisely, urge for food. Like hunger, appetite is a physiological phenomenon, but unlike hunger, it is not instinctive and unconscious, but is caused by special factors. Therefore, appetite is a concept that relates more to cooking than to physiology. Even in ancient times, in the era of Hellenism, when the very concept and term “appetite” arose, they strictly distinguished “ventricular desire” (that is, gastric), or hunger, from “lingual desire,” that is, appetite in the modern sense, or the desire to eat without being hungry, but just from the attractive sight or smell of food. The term “appetite” itself arose historically as a purely class-based one in a slave-owning society. A slave could only experience hunger, while a well-fed slave owner could only have an appetite.

The custom of arranging dinners among patricians, sometimes lasting 8-10 hours, during which it was necessary to maintain the desire to eat, while it was lost, gave rise to the term “appetite.” To cause it, various means were used that affected the emotional sphere - music, performances of dancers, amazing decorations of dishes... When these means did not help, then the eruption of food with the help of both emetics and laxatives. Thus, appetite in ancient times was artificially aroused.

Later, appetite began to be understood as only a natural manifestation of the desire to eat in a healthy, not hungry person. When appetite was lost, aperitifs were used (see), but since ancient times, the best “medicine” for the appearance of appetite was considered to be “physical movements in the fresh air,” that is, physical education.

If the disappearance of appetite is not associated with satiety, then this indicates some kind of problem in the human body, and in this case it is necessary to consult a doctor. Along with drugs that increase appetite, drugs that reduce it are also used. But this area no longer has anything to do with cooking and here we should again talk not about appetite - a historical and culinary concept, but about one or another physiological phenomenon associated with disruption of the activity of the internal secretion organs, digestion, and, therefore, apply something else designation, another term, not appetite.

ARBIN
(see Arbin).

ARBOLAD
(French arbolade). A cake whose dough includes flour, butter, sugar and milk - like a regular butter dough, but instead of water, the dough is kneaded with pear juice. Baked in an Easter cake pan. It is not soda that is used as a leavening agent, but baking powder(cm.). The arbolade is topped with either a fruit-based butter-egg cream or frosting. This cake is one of the old French national sweets, like English and American apple pie.

ARGYAN
- one of the names for buttermilk, obtained by churning cream or sour cream when making butter.

ARMERITTER
(German: armer Ritter - poor knight). The name of a German dish that was widespread in the 19th century. in Germany, Scandinavia, Poland and Russia thanks to students. It was brought to Russia both directly, from Germany, and through German universities in the Baltic states. Nowadays this dish is completely forgotten in our country by name and almost forgotten in fact as a dish. At the end of the 19th - beginning of the 20th centuries. it was an almost daily dish for a large part of the Russian intelligentsia as it was easy, quickly prepared and did not require any special culinary knowledge and abilities, and also (which was almost the most important advantage in the eyes of the intelligentsia) did not require any preliminary processing - washing, cleaning, etc. . P.

These features of this dish, plus its cheapness, gave rise to its name: Poor Knight. It could be done by a noble, albeit extremely poor, person without revealing his poverty, for he did not have to seek the help of a servant to prepare this elementary dish for himself. Poor knight is pieces of black or white bread fried in oil in a frying pan. For all its simplicity, this dish is not without a pleasant taste, if you make it more or less skillfully.

Black bread should be cut into thin (but not narrow) slices, preferably square, 0.5 cm thick and fried only in vegetable oil, and then eaten with onions, garlic or other herbs (dill, parsley).
White bread (slices no thicker than 1 cm) must be dipped in milk, the excess liquid allowed to drain slightly on an overturned sieve, and then fried in butter or a mixture of 2/3 butter and 1/3 vegetable. After frying, such bread is either sprinkled with granulated sugar or lightly coated with jam. If white bread is fried in vegetable oil, then it can be doused with a well-beaten whole egg mixed with two teaspoons of cold water.

ARROUT. A tropical American plant, from the rhizomes, tubers and fruits of which highly digestible starch is obtained, used as a thickener for soups or sauces.

ARTICHOKE. Perennial southern garden plant. The homeland of this prickly plant with a basket of unopened inflorescences is North Africa, and since the 16th-17th centuries. it is cultivated in all Mediterranean countries. Artichokes are cultivated in both the southern states of the United States and Central America. In the Near Abroad, artichokes are grown mainly in Azerbaijan.
Artichokes are rich in vitamins and minerals necessary for the human body. Each country where this delicious vegetable is grown has its own artichoke dishes.

The edible part is the receptacle of the inflorescences, which is rich in vitamins and has a pleasant taste. This so-called “artichoke cone” looks like a fleshy pine cone. Before eating, the artichokes must be doused with boiling water - blanch.

The French love to cook stuffed baked artichokes.

French recipe: Season the thick white creamy sauce with yolks and mix with grated Gruyere cheese. Brown the ham cut into strips thoroughly in butter. Pour half the sauce into a refractory dish, place the boiled fleshy artichoke stalks stuffed with ham, from which the inflorescences are cut, and pour the remaining sauce over it. Bake in a hot oven at 210-220 degrees until the sauce on top is slightly browned.

In Provence artichokes are stuffed with breadcrumbs, garlic and olive oil and simmered in a sauce made from water, olive oil and wine.

In Greece A favorite appetizer is young artichokes, where they are boiled with wine, olive oil, lemon juice, peppercorns and bay leaves and served cold, lightly sprinkled with broth.

Before heat treatment, artichokes are prepared the same way everywhere:

If you plan to cook them whole, then you need to cut off the petiole, trim the leaves to about 1/3 of the length and cook according to the recipe.

If the dish is prepared from individual artichoke inflorescences, then you should shorten the petiole, break off the outer leaves and smooth out the broken areas with a knife. To make stuffed artichokes, do the same thing, only trim the inner leaves to 1/3 of the length and cut off the remaining dark green ends of the leaves. After this, either immediately cut out the so-called “hay” - the inner fibers of the flower, or first boil it a little and then remove the hay.

But artichokes should not be boiled in metal containers (only enamel or clay can be used), because they may darken and acquire a metallic taste.

ARCHIMAGIR
(from Greek αρχι - boss, and μαγειρος - cook). Chief of the cooks. So until the 13th century. in almost all European countries, especially in Eastern Europe, the name was given to the chief cook. Since the 17th century in international cuisine, the French name for the head cook is universally accepted: chef de cuzin, and since the 18th century. Maitre d'hotel (not to be confused with the modern name head waiter(see), adopted in our country to designate a foreman of waiters in restaurants).

ARCHITRICLINE
(from Greek αρχι - boss, τρι - three, κλινος - bed). Literally: the chief of the chambers of the three lodges, that is, the chief manager of the dining room. This name comes from the fact that in ancient times, boxes were placed around the table on three sides, and one side remained free so that people who brought dishes could approach it.

Architricline in Ancient Greece, and later in Byzantium, was the name chosen from among the guests - the head of the feast, who controlled the course of the dinner, the order of serving dishes, and their distribution among the guests according to seniority. He monitored the correct offering of wines and the order at the feast, supported or led the general conversation, directed it, asking this or that topic, monitoring the order of toasts, etc.

In Georgia and Armenia, closely associated with Byzantium, the “position” of architriclinus also existed and gradually turned into toastmaster. The main concern of the toastmaster became table conversation and order at the table, while the hosts began to take on other responsibilities of the architricline. In Rus' in secular life in the XV - XVII centuries. The duties of the architriclin were partially performed at court by cupbearers or clerks, and in the 18th - 19th centuries. Mundshank.

Until the end of the 18th century. The architricline in Russia was preserved only in monastic life, where his “rights” were very curtailed. He was not elected, but appointed - every day or for a week. He was, so to speak, the dining room attendant.

In secular private life, all the duties of the architriclin were usually performed entirely by the owner of the house. This ultimately led to the fact that the traditions of table conversation, table order, as well as the art of “table entertainer” itself were gradually lost, since there was neither competition for the position of architricline, nor selection of the most capable people for this by the participants of the feasts themselves.

ARBIN.
Horse abdominal fat, consumed in Buryat cuisine, (see also - Dalan).

ASPIK.
In Russian, this term is usually written distorted - Lanspeak(cm.).

ASHUK.
Armenian national vegetable salad (akhtsan). It can be summer - from fresh vegetables, and winter - from salted, pickled ones. Winter ashuk is constant for all parts of Armenia. It consists of pickled cabbage in a beetroot (red) marinade, pickled wild onions, salted olives and fresh onions (green). Summer ashuk varies in different places in Armenia. Most often it contains green onions, young garlic with feathers, basil, purslane (dandur), mint (dakhp), tarragon (tarragon), savory (tsotrik), cutter (sibekh), mallow (pipert), watercress ( cat). Sometimes one or two of these ingredients are missing or replaced with cilantro. Ashuk is not chopped. This is the whole salad. In winter - whole heads of onions and garlic, heads of cabbage. In summer - whole stems, green shoots of the named plants. When eating, everyone chooses several different stems, changing their combinations, puts them in a bunch and bites them off as a side dish, eating meat, cheese or warm pita bread with butter.

Here we will review and explain culinary terms. If for a professional various abstruse culinary words are perceived as ordinary expressions, then for beginners it is a dark forest. Our dictionary of culinary terms will come to the aid of these beginners.

Blanch– dip and keep foods (mostly vegetables) in boiling salted water for several minutes.

Cooking– cooking food in large quantities of water at a boiling point of 100 degrees.

Bake– mainly flour products, cook in a broiler (oven) in dry and sometimes humidified hot air at a certain temperature.

Steaming– keep food in a metal sieve or colander, with the lid closed, over boiling water. Or use a special steamer.

Fry– cook food in heated fat.

Deep frying– a large amount of heated fat into which food products are immersed for cooking.

Blender- a device with which products are whipped or crushed into a homogeneous mixture.

Breaded– roll food in flour or breadcrumbs.

Double breading– the product is rolled alternately in flour, beaten eggs, again in flour or in breadcrumbs or bread crumbs

Breading– flour, ground bread crumbs or grated stale bread.

Croutons– slices of baked goods fried in a toaster.

Toast- fried croutons made from diced bread.

Batter- liquid dough, like for pancakes.

Roux is a French culinary term for flour that is fried in oil and used as a thickener for sauces.

Julienne- in modern Russian cuisine they call a dish of mushrooms in sauce, served in cocotte makers, under a cheese crust, as well as fish, chicken and seafood.

Cocotte– a small stainless steel ladle with a long handle, for serving dishes baked in sauce - julienne.

Defrosting - This term is used to describe the defrosting of food; there are many types of defrosting - in air, in water, etc. Many microwave ovens have a defrost mode.

Shred- cut food into small strips.

Zest- the top layer of citrus peel.

Frit- fry in a lot of fat. If quick cooking is provided, then fry in highly heated fat, for slower cooking - in medium heat.

Boil down- evaporate excess moisture from sauce, syrup, fruit juices by cooking in an open container.

Stew-cook foods in a small amount of liquid or in their own juice.

Dissolve- introduce a solid or powdery product into a liquid and form a homogeneous mixture.

Butcher- correctly cut meat or fish, while removing the film or veins.

Dilute- add liquid.

Design- beautifully cut or lay out the finished product, and decorate with vegetables, herbs, etc.

Gratin (or gratin), this is a golden crust that forms when a dish is baked on its surface in an oven. Top layer consisting of mayonnaise and grated cheese or breadcrumbs. It used to be removed from the dish and eaten as a delicacy.

Allow- Boil in a small amount of water, which may contain vegetables.

Blanch, poach, rinse... Seemingly simple terms often found in recipes. But sometimes they confuse even an experienced housewife. In this part of the dictionary we analyze the technologies of cooking and processing food.

When compiling the dictionary, we relied on information from the following sources: Child J., Bertol L., Beck S. Lessons in French cooking. Part one. - M.: OLMA MediaGroup, 2013. - 736 pp.; ru.wikipedia.org, coollib.com, instanswer.ru, www.magic-cook.com, nax.maiapart.com.

Abilize - thoroughly clean meat, poultry or fish from entrails, skin, bones and other things. Typically used to describe the primary processing of foods. For example: to abilify a chicken, that is, to clean it of feathers, fluff, and skin.

Blanch - cook (scald) food in boiling water until softened, wilted, or partially or fully cooked.

Sometimes foods are blanched to soften their flavor, such as onions or cabbage, or to remove excess saltiness and smoky flavor, such as bacon. Blanching technology is also used in the preparation of delicate food products, long-term cooking of which leads to loss of vitamins or taste properties, or to create a protective film on the surface of the product.

Blanch cauliflower, asparagus, artichokes and then eat them raw with appropriate sauces; cucumbers before pickling, so that they are salted “softer”; carrots, turnips, rutabaga, radishes, beets before fermentation or pickling. In the industrial production of canned fish, Moroccan sardines and saury are blanched, and then simply put in olive oil, where they are “ready” without heating, while maintaining special tenderness. In French cuisine, meat is not washed with cold water, but blanched before cooking. When kept in cold water, meat loses its taste and nutritional value.

The blanching process is carried out either by pouring boiling water over the product in a closed vessel (but not a colander), or most often by instantly immersing the product in boiling water (up to one minute); a longer stay in boiling water will be a cooking process.

Drying - a type of culinary processing of a food product and at the same time its preservation, related to drying, but differing from it in two characteristic features: 1. insignificant participation of heat or its complete absence in the drying process;
2. the slow, gradual nature of drying, and not complete, not final, but partial, so that the dried product, unlike the dried one, retains a soft consistency and elasticity, while the dried product is brittle, fragile and hard.

Drying, as a rule, is achieved by drying in the open air, in a semi-open or completely open room, in a strong wind, in a strong air current, so that the product is constantly exposed to the action of air masses (wind, draft), while the air temperature is compared with its movement plays a subordinate, auxiliary role and should not go beyond certain limits, while during drying practically no temperature limits are set (only the drying time at high temperature is determined). As a rule, juicy food products are subjected to drying; they practically cannot dry out, but are only “capable” of bringing their juice to thickening as a result of drying.

Garnish - give a beautiful appearance to a dish (ordinary second dish) with the help of a side dish. Also used in a simpler sense: to add a side dish to a dish. For example: garnish escalopes with vegetables.

Glaze - coat the product with powdered sugar. For example: frosting cakes.

Gratinate - quickly bake the dish covered with the sauce, usually under a hot grill, until a light brown crust forms on top (gratin), the dish can be sprinkled with breadcrumbs or grated cheese and put small pieces of butter on top.

Deglaze - an important step in the preparation of many meat sauces. When the stewed or fried meat is cooked, drain the fat from the dish and add liquid. Then put the dishes on the fire, bring to a boil and scrape off the stuck meat juice from the walls and bottom of the dishes, dissolving it in the liquid.

Decant - pour the liquid into another container to remove sediment.

Tint - give the product a beautiful, appetizing crust by placing it in a hot oven for five minutes without baking it. For example: color a chicken.

Exhaust - remove the core of a vegetable or fruit. This is an old term that was often used in pre-revolutionary cookbooks. For example: inside an apple.

Carb - make cuts to soften the meat instead of beating; you can rub spices into them. For example: carb pork before roasting.

Marinate (same as macerate) - soak food in liquid so that it absorbs or releases flavor, or becomes more tender. The term “marinate,” as opposed to “macerate,” refers more to meat. For example, “marinate beef in vinegar.”

Macerate (same as pickling) - soak food in liquid so that it absorbs or releases flavor, or becomes more tender. The term macerate, as opposed to pickling, usually refers to fruit. For example, “macerate cherries in syrup.”

Leet - use flour, starch or eggs to give a dish a new consistency, color or even taste. For example: pour over mashed potatoes, sauces and mousses.

Douse (e.g. cold water) - immerse a hot food in cold water to quickly cool it and stop the cooking process or to rinse it lightly.

Recline - Place vegetables or pasta that have been boiled in water into a colander to drain the water. For example: discard the spaghetti and add sauce.

Guy - clarification of liquids: broths, juices, syrups, jelly solutions for aspics and others. The guy can be made from beaten egg whites, which are introduced into the appropriate liquid and heated with it, absorbing all the impurities present there. Then the guy is generally removed along with the foam and discarded. Protein extract is used in all non-meat dishes. In meat dishes, raw minced meat from lean meat (low-fat), water, salt, and proteins are used as a brace. Fish extract (proteins with water or water, proteins, caviar), pure protein (for brightening jelly).

Breading - rolling a product, for example, cutlets, schnitzel in breadcrumbs before frying.

Sauté - brown food in a small amount of very hot fat, usually in an open frying pan or in a saucepan. You can fry until golden brown, like beef for stew, or until completely cooked, like liver slices.

Sauteing is one of the most important basic techniques, but mistakes are often made in it due to non-compliance with the following rules:

1. Before putting food into the frying pan, you need to heat the fat until it is almost smoking. Otherwise, juices will leak out of the food and they will not brown.

2. Products must be perfectly dry. Moisture creates a layer of steam between the surface of the product and the fat, which prevents the formation of a crust.

3. Don't fill the pan too tightly. There must be enough space between pieces of food, otherwise the food will release juice and not brown.

Pasteurize - treat food products with heat (not higher than 100 °C) or gamma radiation when canning to destroy microbes.

Dust - Sprinkle the board with a thin layer of flour and roll the dough in it. For example: dust the flour and continue kneading the dough.

Posh (summer) - cook food in a small amount of barely boiling liquid in a saucepan or saucepan with a tightly closed lid. The term is also used to describe a dish more poetically. For example, “chicken breast poached in butter.”

Dust - Lightly sprinkle with flour or sugar.

Wipe - Mash solid foods into a smooth paste, such as when making applesauce or mashed potatoes. This can be done using a mortar, meat grinder, kitchen mill or sieve.

Proofing - keeping the yeast dough piece on a baking sheet or in a mold for up to 30 minutes.

Clotting - separation of milk into curd and whey. Acids, vinegar, lemon juice or boiling promote curdling.

Stew - brown the food in fat and then cook it covered in a small amount of liquid. This term also refers to cooking vegetables in oil in a covered container. The term sometimes used to describe this process languish.

Frapping - cool the dish to improve the taste, perhaps before the final stage of cooking or before serving. For example: frapping the buns before baking.

Ciseler (French ciseler) - make a narrow but deep incision, more like a puncture, a small wound. This is a chef's technique of cold processing fish before placing it in the oven. It is used only in highly professional, restaurant cuisine, as it requires skill and carries a double load: it improves the taste of the fish and, most importantly, gives the dish a beautiful decorative appearance, prevents the fish carcass from falling apart. In its culinary essence, cising is similar carbing for meat, but in shape it differs significantly from it. Use only for fish dishes made from large, whole fish. You can put a piece of butter into the cut.

stuff - introduce foreign fat, most often dense subcutaneous lard (lard, lard), into the meat base, minced meat, stewed cabbage. Meat, pork, turkey, red forest game meat - hare, elk, wapiti, and venison - are stuffed before heat treatment in order to make the meat softer and juicier. Stuffing is done using special stuffing needles (triangular) or by piercing a large piece of meat to its entire depth with a trancher knife. A long strip of lard or another product foreign to the meat, for example, cloves of garlic or strips of carrots, is then inserted into the resulting hole. Stuffing also refers to simply wrapping meat and poultry, such as quail, in thin sheets of lard or bacon.