This glossary came from the Magic Pan low-yield production manual from 1981. No corrections or changes have been made.

A
a la - According to a style.
a la Carte - Foods prepared to order; each dish priced separately.
a la mode - Usually refers to ice cream on top of pie, but may mean other dishes served in a special way, as beef a la mode, which calls for a scoop of mashed potatoes.
Arrowroot - Thickening agent, similar to cornstarch, from a tropical plant of the same name.
au Jus - Served with natural juices or gravy without thickening.

B
Baking - Cooking with indirect heat in an oven.
Basting - Moistening a roast with water, dripping, or seasoned sauce while it is roasting to prevent it from drying out or scorching. Improves flavor.
Batter - Mixture of flour and liquid to a consistency that can be stirred and poured, as for cake, griddle cakes, flapjacks. Also used as a dip for coating fruit or vegetables for frying or deep frying.
Beignets - Fritters.
Blending - Thorough mixing of two or more ingredients.
Blintzes - Thin pancakes rolled around a filling of cream cheese, chopped meat or fruit.
Boiling - Process of cooking foods in water at 212°F. (See Simmering)
Braise - To brown meat, fish or vegetables in a small amount of fat. Then liquid is added and the whole cooked, covered, on top of the range or in the oven.
Braising - Cooking slowly in a small amount of liquid.
Braziere - Oval stew pan with handles at each end. Covered.
Broiling - To cook by exposing food to intense direct heat, as beneath the broiler unit of a range or over charcoal as in specialty steakhouses. Pan broiling: Cooking with little or no fat on top of the range.
Brown Sauce - Fat is allowed to brown before flour is added; the mixture or roux, is browned before liquid is added. Has many uses.

C
Cacciatori - Chicken casserole cooked with vegetables. Famous Italian dish which used to be made of wild poultry. “Cacciatori” means “hunter’s”.
Capers - Green buds of a Mediterranean bush, pickled.
Carmelizing - The process of cooking sugar until it turns brown, for use as flavoring or for coloring foods.
Coating - Dipping food into seasoned flour or crumbs; or alternately in egg mixture and flour or crumbs. Used before frying or baking chops or chicken.
Creaming - Cooking term which means working one or more foods until soft and creamy, such as sugar and shortening as a base for making cakes.
Crisping - To make salad greens firm and brittle in moderate heat followed by cold water. To chill in ice water.
Cutting in - Blending fat and flour with a knife until well mixed as for biscuits or pie crust. Flaky.

D
Diced - Cut in small cubes.
Dotting - To put small pieces, as of butter, on top of foods prior to broiling or baking.
Dredging - Coating with flour or bread crumbs.
Drippings - Fat and juice which drip from roasting meats. Valuable for basting meat during roasting process to prevent it from drying out or burning. Flavorful base for gravies.
Dusting - Sprinkling with flour or fine sugar.

E
En brochette - Broiled on a skewer.

F
Fat - Term applied to solid and liquid edible fats; lard, cooking oils, salad oils, butter, shortening, hydrogenised vegetable oils, etc.
Fines Herbes - Mixture of chopped or minced chives, garlic, parsley, tarragon. Used for seasoning sauces and stews.
Florentine, a la -- With spinach.
Folding in - A method of blending the ingredients, such as folding in beaten egg whites to make a custard light and fluffy.
Fritters - Food dipped in batter and fried.
Frosting - Outer coating of sugary concoctions poured over cakes or cup cakes.
Frying - Cooking in fat on top of range at a temperature of 400°F. In deep fat frying, the food is immersed in hot fat, usually in a wire basket which permits handling without damage.

G
Garnish - To adorn or decorate.
Glace’ - Glazed, iced, frosted.
Gratin, au - Sprinkled with bread crumbs and grated cheese and baked until brown.
Grating - Shredding in various degrees of fineness on graters.
Gravy, gravies - Sauces made with juices from fried or roasted meats, usually thickened with flour.
Grille - Grilled or broiled.

H
Half and Half - Half milk and half cream.
Herb Bouquet - Mixed herbs used for seasoning.
Herbs - Cultivated plants which are combined with foods to improve flavor.
Hollandaise Sauce - Yellow sauce of custard consistency. Egg yolks, lemon juice, butter, salt and pepper, thickened by cooking over boiling water while stirring constantly.
Hors d’oeuvres - Small appetizers or canapes.

I
Italienne, a 1 - Italian style.

J
Jigger - Measuring glass for dispensing liquor.
Julienne - To cut in long, thin strips.
Jus - Natural juices (unthickened) resulting from frying or pan broiling meats, or roasts.

K
Kabob - Pieces of meat (or fish) broiled on a skewer.
Kneading - To mix or work dough into a plastic mass by folding it over, pressing and squeezing, usually with the hands. A method of working more flour into the dough.

L
Larding - Inserting thin strips of salt pork into surface of meat or fish which is to be roasted.
Liqueur - Comparable to cordials. Strong, sweet, syrupy alcoholic compounds. Liquor -- Distilled alcoholic beverages. Includes all whiskies, brandies and
cordials or liqueurs

M
Marbled - Lean meat streaked with thin slices of fat or crepes with golden brown streaks.
Marinade - Mixture of vinegar, wine, spices, etc. for fish, meats and salads.
Marinate - To allow food to soak or steep in a marinade sauce.
Melting - Making fluid by application of heat.
Melting Point - The temperature at which a specified solid becomes liquid.
Minced - Chopped fine.
Mincing - Chopping fine, similar to grinding.
Mixing - Combining two or more ingredients.
Mocha - Flavoring of coffee or coffee and chocolate.
Mousse - Light frozen dessert made of whipped cream, seasoned and flavored.

N
Newburg Sauce - Sherry-flavored cream sauce.

0
Oils, cooking or salad - Liquid fats, mostly vegetable, pressed from corn, cottonseed, safflower, nuts, olives, etc.
Oxidation - Process which hastens chemical action by combining oxygen from the air with other compounds. Speeds up the growth of bacteria.

P
Paddle - Small flat wooden instrument for working butter or stirring batter. Pan Broiling -- Cooking in a hot uncovered skillet with very little fat.
Pan Frying - To cook in an open skillet on top of the range, usually with a small amount of fat.
Parboiling - To boil until partially cooked.
Parching - To dry up with heat; usually to brown with dry heat.
Pare, paring - To cut or trim away rind, peel, or skin from fruit or vegetables.
Pate - Paste made of meat or liver.
Peeling - Removing outer skin of fruits or vegetables.
Piquant - Spicy. Highly seasoned.
Poaching - Cooking eggs, fish, etc. in water that bubbles lightly to prevent overcooking.
Portion Control - Method used to obtain even-size portions for all customers: 1) to treat all fairly; 2) to keep control over food costs.
Potage - Soup.
Provencale, a la - White or brown sauce with tomatoes, onions, garlic, mushrooms.
Puree - Mashed and sieved vegetable and fruit pulp.

R
Ragout - Thick savory stew.
Ramekins - Shallow china dishes in which food may be baked and also served.
Reine, a la - Style of preparing.
Rendering - Melting fat out of suet or other animal fats.
Ricer - Device for ricing cooked potatoes by forcing them through small holes.
Roasting - Cooking in the oven with very little moisture.
Rotisserie - Restaurant which specializes in broiled or barbecued meats.
Roulade - Rolled, as meat.
Roux - Thickening agent for sauces and gravies.

S
Salamander - A broiler-like stove with heat from above and a shelf below. Open front so that dishes may be put on lower shelf for glazing.
Sauté - To cook in a small amount of fat. Turn and brown on each side. Less fat used than for frying.
Savories - Seasoned desserts such as Cheese Straws, Deviled Shrimp, etc.
Savory - Leaves of an aromatic herb of the mint family.
Scalding - To heat to a temperature just below boiling.
Scalloping - Creamed food cooked in a casserole.
Scoring - To cut gashes as on pie crust or ham before baking.
Searing - Browning the surface of meat by intense heat.
Shellfish - Any aquatic animal with a shell.
Shortening - Fat used for making breads, cakes, pies, or pastry.
Simmering - Slow cooking adjust below boiling point.
Simple Syrup - Sugar and water in equal proportions boiled until sugar is dissolved.
Skewering - To fasten meat or poultry on long spike during broiling or barbecuing.
Soufflé - Light fluffy baked custard. Beaten egg white blended into sauce just before baking produces the fluffiness.
Soup - A dish produced by cooking meat, poultry, fish, etc., in water or milk.
Sours - Cocktails made of liquor, lemon juice, sugar and seltzer.
Spices - Vegetable flavorings for food. Usually dried.
Spit - Pointed rod to hold meat or poultry for roasting. in front of a fire, or barbecuing.
Steaming - Cooking in steam, as in a steam-jacketed kettle or pressure cooker.
Steeping - To soak in a liquid below boiling point.
Stewing - Cooking in a small amount of water on top of the range.
Stirring - Mixing food with a circular motion.
Stock - The liquid in which mat, poultry, fish or vegetables have been boiled.

T
Table d’Hotel - Fixed price meal. A complete meal as described on the menu for a set price.
Tablespoon - A large spoon for eating soup, for service at the table or as a measuring unit in cooking. Abbreviated as Tbsp.
Tablespoonful - As much as a level tablespoon will hold (not heaping).
Tidbit - A small taste, as an appetizer or canape.
Toasting - Application of direct heat until surface is browned.
Truss - To skewer or tie wings and legs of poultry before roasting.

V
Veloute Sauce - White sauce. Used as a base for many other sauces, as well as for creamed dishes.
Vermicelli - Long, thin, spaghetti-like threads of noodle dough.

W
Whipping - Beating rapidly to increase volume by mixing in air; as in whipping cream or egg whites.
White Sauce - Cooking fat, flour and seasonings with milk.

FPSP (4/81)