section 7 food

Product Knowledge - Food Page 1 Paul Quinn Partnership 2001

PRODUCTKNOWLEDGE

- FOOD -Reference Manual

PRODUCTKNOWLEDGE

- FOOD -Reference Manual


2001 Paul Quinn Partnership

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MEAT 4BEEFVEALPORKLAMBOFFALPOULTRY AND FEATHERED GAMEFURRED GAMECOOKING METHODS OF MEAT

SEAFOOD 11FISHOTHER SEAFOODCOOKING METHODS OF FISH

VEGETABLES 16

HERBS AND SPICES 22

SAUCES, DRESSINGS AND CONDIMENTS 24

FRUITS, BERRIES AND NUTS 26

NUTRITION 30

SPECIAL DIETARY REQUIREMENTS 33

GLOSSARY 35

CONVERSION TABLES 64

BIBLIOGRAPHY 65

CONTENTS



BEEFMeat of any bovine, including cows (females) and bulls (males). All the meat is agedprior to sale to improve its flavour and tenderness; this also helps to develop thecharacteristic deep red colour. Typical cuts include:Fillet - The tenderest and most expensive cut. Very lean. From the undercut of thesirloin, on both sides along the spine.Rump - Usually has a thin layer of fat, for which reason rump is very tasty. Can becut in steaks as well as roast.Sirloin - Lean, high quality steak cut. Also known as Porterhouse Steak or PrimeRoast.Topside and Silverside - Lean prime roasts from the two sides of leg.Ribs - Sold in various forms. The smaller (rear) end of the rib cage is often sold forroasting or grilling as 'spare ribs'.

MEAT

VEALMeat of calves, ie. very young bovines. Nowadays rather rare. Exceptionally leanand tender, but because of absence of fat tissue may be slightly dry. Used either inscallops or in roulades, casseroles, etc., where the meat gets taste and moisturefrom additional ingredients.


PORKMeat of pigs. The meat is tender, delicate, and light pink in colour. Pork is alwayssold fresh, as opposed to beef which is aged. Contrary to popular belief, pork meat isvery low in fat, apart from the visible fat tissue. Typical cuts include:Chops - Cut across the spine and the fillets.Tenderloin - From the loin and chump sections, similar to chops but boneless, withsome fat incorporated into the tissue. Tender and tasty, suitable for grilling and otherquick cooking methods.Fillet - The tenderest and leanest part.Bacon - The side cut, cured and often smoked.Leg - The top end of the leg is meaty with only the thigh bone running through it;mainly sold as the traditional roasting ham.Ribs - Mainly sold as whole rib sides for grilling.


LAMBMeat of sheep; mainly young animals, but typically not lamb (baby sheep) as such.Lamb has a relatively strong, characteristic taste. The fat tissue incorporated intothe meat makes lamb particularly suitable to roasting. Typical cuts include:Leg - Being rather small the leg is often roasted whole. The front leg is alsocommonly used, referred to as the shoulder, and is considered by many to be thebetter (juicier and tastier) of the two.Best end - Particularly juicy and tasty small joint, consisting of the fore ribs and thesurrounding meat.Chops - The meatiest part of the spine/ribs, cut across. Smaller than pork chops.


OFFALAll the various edible organs are known as offal. Offal is tasty, nutritious and nearlyalways very low in fat. Most commonly eaten offal include:Liver - High in vitamins B and D and iron. Calf's liver is particularly highly regardedfor its delicate taste and fine texture; pork, beef and lamb liver are also eaten.Kidney - Also rich in vitamins and minerals. Kidneys have a distinctive flavour.Obtained from all animals, with the pork and lamb ones having a more delicateflavour.Tongue - Delicate taste and extremely tender texture. Commonly available as acold cut.Sweetbread - The pancreas gland of young calves and baby lambs. Relativelyrare, and therefore often expensive. Sweetbread has an extremely delicate tasteand texture.

POULTRY AND FEATHERED GAMEChicken - Nowadays the traditional full-grown chicken is rarely found; instead thebirds are sold young, as soon as they reach full size. For this reason the meat istender, lean and inexpensive (due to short rearing time). Chicken meat is nearly fat-free (when the skin is removed) and very easily digestible.Turkey - Native to America, turkey is a particular favourite in the US b ut has spreadto Europe and become popular due to its lightness and leanness, combined with theconvenience of large meat joints. The taste of turkey is light and easily adaptable tovarious types of dishes.Goose - Nowadays a farmed bird, but nevertheless not very common. Has a good,distinct taste.Duck and Wild duck - The second most common type of poultry in Europe andAsia. Duck has a distinctive taste. The meat is quite fatty. The hunting season forwild duck is in the autumn.Grouse - Small bird with a very dark and tasty meat. Available in both wild andfarmed type.


FURRED GAMEDeer and Venison - Venison is the name given to farmed deer. Available all year,venison has lately become popular. The wild variety has a much stronger, gameytaste, but is rather rarely available commercially.Reindeer - A type of deer commonly kept (therefore not strictly speaking game) inthe Arctic regions of Europe and Asia. Has a very dark, lean meat with a strongtaste. One of the most nutritious meats available, containing plenty of vitamins andminerals. Often smoked or cured and sold as cold cuts.Moose (Elk) - A large game animal, with a meat that resembles beef but is muchtastier.Wild boar - Being a relative of the domestic pig, wild boar has a taste similar topork, added with a delicate game character. Common in Central and EasternEurope in particular, in both wild and farmed type.Rabbit and Hare - Both wild and farmed animals are common, although only thelatter are available in shops. Rather dark meat with a relatively strong taste. Due toits virtually fat-free meat rabbit and hare are somewhat demanding to cook, bestsuitable to slow, moist cooking methods.


COOKING METHODS OF MEATThe most common cooking methods applicable to meat include:

GRILLINGA cooking method using direct heat (traditionally charcoals; nowadays morecommonly electric or gas heat source) from underneath. In American English theterm is broiling; when the heat comes from above the method is known aszalamandering; all the terms are used interchangeably. Because grilling is a quickmethod it can only be applied to small, very tender cuts like fillet steaks, chops, liver,kidneys, etc. The meat is first 'sealed' over high heat, to retain the juices, and thenfinished off over gentler heat. Although the meat is often brushed with a barbecuesauce, marinade or oil, on the whole grilling is a light, low fat method of cooking.Furthermore, as the meat is only seasoned after cooking (as opposed to beingcooked in a seasoned liquid or sauce) it can easily be adjusted to personal tastes,including eg. low sodium (salt) diets.

FRYING (SHALLOW)Frying takes place in a frying pan or similar vessel, using heat from underneath. Itcan be done either with fat or without. The difference form grilling is that in frying themeat is in contact with the fats and juices gathering in the pan , which are often usedto make the sauce. Frying with fat is a greasier method than grilling. Like grilling,frying is a quick method requiring only the tenderest, smallest cuts of meat to beused; steaks and chops are most commonly fried.

ROASTINGMost commonly roasting refers to baking a joint of meat in the oven, although 'potroasting' (in a covered pan) and 'spit roasting' (on a rotating skewer) are also used.Roasting is a dry method, where the heat is transferred by hot a ir; only large cutsand whole joints can be used, to prevent the cut from drying out during the cookingprocess. As air is not a very effective cooking medium, the cooking times are long(hours, instead of minutes as in frying). On the other hand the long cooking timemeans that less tender cuts can be used, as the meat has time to soften thoroughly;bone or fat can be left in the cut and stuffing added to provide extra flavour andtenderness. To allow the taste to penetrate the meat thoroughly the joint is usuallymarinated and/or seasoned prior to cooking; similarly, it is often basted with its ownjuices or other liquids during roasting.


BRAISINGBraising is a slow, moist method which lends itself particularly well to small, lesstender cuts. The meat is usually sealed in a pan over high heat, and cooked for along time using low heat. The meat is immersed in a liquid (often stock and/or wine)or sauce and the pan is covered with a lid to keep the moisture in. The long cookingtime together with the liquid renders very tasty, tender dishes.

STEWING, BOILINGThese methods are very similar to braising in that they also use long cooking timesand plenty of liquid to tenderise otherwise coarse and sinewy cuts. The difference isthat they always take place on the burner, and usually contain more liquid thanbraising.


FISHCod - A common cold-water sea fish with firm, white flesh and delicate but full taste.Usually rather large, and therefore most commonly served in steaks (across the fish)or fillets (along the length, boneless).Eel - Long and narrow, 'snake-like' sea fish with a coarse, somewhat rubbery fleshwhich needs to be cooked rather long to tenderise. Very tasty and quite oily.Sole - A flat sea fish of various sub-types; particularly the North Atlantic 'Dover sole'is held in high regard for its white, delicate flesh; others include lemon sole. Beingrelatively small, sole is cooked whole or filleted.Flounder - A flat sea fish that comes is many varieties. Cooked like sole, but with amore robust taste which lends itself to a wider range of methods and styles.Monkfish or Angler fish- A rather peculiar-looking sea fish with a large head, aspotty skin, and two antennae protruding from the face! Only the tail is eaten,usually cut into steaks or smaller strips. The texture resembles scampi, and theflavour is full and extremely delicious.John dory - A flat (vertically) sea fish whose juicy white flesh has a deliciousaroma.Carp - A round fresh-water fish common in Eastern Europe and Asia. Usuallycooked whole. Has a rather fatty, rich flesh and a strong taste.Mullet - A small, round sea fish, available in many types, eg. grey, red and striped.Excellent taste with a strong aroma, and a juicy flesh, suitable for frying or grilling.Bass - A white round sea fish. Larger and drier than grey mullet but otherwise verysimilar. Good, delicate taste which lends itself to many uses.

SEAFOOD


Salmon - The distinctly pink flesh of salmon is held in high regard and consideredby many to be the King of Fish'. Salmon is a sea fish which migrates to rivers to layeggs. Salmon is often said to be better the bigger it is. The taste is strong, fatty anddistinct. Most commonly cooked plain on its own, fried as steaks or baked orpoached whole. Also commonly warm- or cold-smoked or gravad and eaten cold.Trout - A portion-size fresh water fish with a pinkish flesh and a juicy, tasty meatwhich is best cooked plain, either by grilling, poaching or frying. A larger, farmedvariety is known as rainbow trout is often used as a substitute for salmon.Herring - A small, white, round fish. The Atlantic version is larger than the Balticone, but both have a delicate taste and a firm texture, adaptable to a wide variety ofcooking methods and styles. Particularly common pickled, served cold.Mackerel - A round, very oily sea fish with a strong taste. Outside of its nativeAtlantic, mackerel is most commonly found canned.Tuna - A large sea fish which is most commonly found in cans, although fresh tunais increasingly available. Usually sold in steaks or chunks for grilling or frying.Sardine - A small sea fish mainly available in cans, pickled in a range of sauces.Fresh sardines can be grilled or fried, when their oily flesh best releases thedelicious, distinct taste.


OTHER SEAFOODLobster - A large crustacean, unarguably the King of Shellfish'. Its exquisite tastemakes lobster much sought-after and therefore expensive. The large lobsters fromthe cold sea areas such as the Northern Atlantic are regarded as best. Traditionallyserved either plain on its own, or cooked in one of the classic styles such asThermidor (topped with bercy sauce and gratinated). Lobster has a dense,somewhat rubbery texture.Crab - A flat and round crustacean which can vary in size from 'biscuit-size' to thesize of a large plate. Somewhat laborious to prepare. Delicate and juicy. Crab meatconsists of two types, brown and white meat, which are usually served separately.Crayfish - Fresh-water crustacean which can be in size anything between a smallscampi and a small lobster. The texture is flaky, similar to crab, and the taste isintense and delicious.Prawn or Shrimp - The smallest of the crustaceans, sold fresh, frozen, canned anddried, with or without the shell, and used in any number of dishes and cooking styles.Scampi or King prawn - Much bigger than prawn, and with long and slim clawswhich are seldom eaten. The tails are available with or without shell, either fresh orcooked and frozen; can be used in a variety of salads, starters, paella, etc., orbarbecued whole.Oyster - A large bivalve with a rough, uneven shell which is thick, very hard, andtricky to crack open. Inside is an opaque muscle the size of half an egg, togetherwith its sea-water-tasting juices. Most commonly eaten plain on its own, with a littlelemon juice squeezed over; sometimes smoked or grilled, and sometimes servedwith a mayonnaise or chilli sauce. The best oysters are small, fresh (NB: the deadones are poisonous!) and raised in cold, clear and clean waters. In season most ofthe year with the exception of summer (according to an old saying, oysters can beeaten in all months with the letter R in their name).


Mussel - A wide range of mussels and similar bivalves are sold all around theworld; the most common is the blue mussel, readily available in cans, either plain orin a variety of sauces. Blue mussel has a smooth, dark blue shell, a delicate tasteand a tender texture.Scallop - A fan-shaped, large bivalve with a uniquely delicious flavour and finetexture. Should ideally be eaten as plain as possible, to appreciate the taste, eithersteamed or grilled and served with only lemon juice. Rather rare and thereforeexpensive.Squid or Calamari - Mediterranean cephalopod which is often confused withoctopus. Squid is quite small and has small tentacles only. The flesh is firm andtender (if not overcooked). Very tasty, and suited to a variety of cooking methods.Octopus - The largest cephalopod, weighing up to 10 kg, with tentacles up to 50 cmlong. Mainly the tentacles are used, cut into rings.


COOKING METHODS OF SEAFOODFish and other seafood is very delicate and needs to be cooked as gently aspossible, as over-cooked fish becomes dry and tasteless and over-cooked shellfishrubbery and hard. The most common cooking methods applicable to fish include:

GRILLING(See under 'cooking meat'.) This quick cooking method suits fish particularly well,providing for light and tasty dishes. Smaller and/or fragile fish should be grilledwhole, while larger and firmer fish (eg. cod, swordfish or monkfish) can be cut insteaks, in chunks for skewers, etc.

POACHINGPoaching refers to cooking immersed in liquid (eg. fish stock, wine and water, orother tasty but not overpowering mixture) which is simmering, ie. just below theboiling point. As opposed to the more 'aggressive' boiling, poaching does not hardenthe proteins of fish but renders them tender and moist. Fish fillets, in particular, canbe poached in a matter of minutes, and should be served immediately.

STEAMINGIn steaming, the fish is cooked in the steam of lightly boiling water. Particularly withthe more delicate-tasting fish steaming may be preferred to poaching, as the taste isnot 'washed away' into the liquid. Also a classic method for preparing a wholesalmon.

FRYINGFor fish, deep-frying is particularly applicable. Pieces of fish and other seafood aretypically coated in flour or batter to seal the juices inside the flesh, and fried in hot oilonly for a few minutes. The result is a tasty and moist fish with all the natural juicesstill inside. Also, contrary to common belief, deep-frying does not soak the food infat, provided it is done properly and using hot enough oil.

BAKINGIn particular the fish varieties with a less delicate taste can be successfully baked inthe oven, either in casseroles, covered in a sauce and gratinated, etc.; alternatively,the fish can be stuffed with a tasty, moist filling and wrapped in foil or paper. Avariation of baking is smoking, which also takes place in an oven, but one filled witha more gentle heat, combined with the smoke of eg. hickory, juniper or other fragrantwood; this gives the fish a particularly aromatic taste and smell, and a beautifulgolden colour.


Artichoke - Round, the size of a large orange, with a green and/or purple colour.Artichoke is a bundle of leaves grouped together by a common stem. To serve, trimthe leaves, boil in salted water until leaves pull off easily, and present with a lightdressing (traditionally melted butter or vinaigrette). Leaves are eaten individually bypulling the leaf between the teeth to remove the fleshy leaf base, and discarding therest. Inside the globe is an inedible centre which looks 'hairy', but underneath this isthe most delicious part, the heart of the artichoke.Asparagus - A finger-shaped sprout. Available in white and green (andoccasionally purple) varieties. Trimmed and scraped, can be eaten whole. Freshasparagus has a very delicate taste, and is nearly always boiled or steamed andserved on its own, with melted butter or eg. hollandaise. Should ideally be servedwithin hours of harvesting.Aubergine or Eggplant - The size, shape and colour vary greatly, but mostcommonly aubergines are large (up to kg in weight), oblong, and purple in colour.The sponge-like texture and the slightly bitter skin are reminiscent of the zucchini,but more robust. Essential ingredient in many Mediterranean dishes (eg. moussaka,ratatouille, etc.). Always eaten cooked.Avocado - Available in two varieties, dark green and dark purple. Should only beserved fully ripe, as unripe avocados have a hard, rubbery texture and unpleasant,soapy taste. To serve, halve and remove the large seed inside and fill the wholewith eg. vinaigrette or shrimps; also commonly served peeled and sliced in salads, orpureed into a soup or dip (eg. quacamole). Has a mild, full and fatty taste.Baby corn (see Sweetcorn)Bean sprouts - A range of beans can be sprouted, among those most common aremung bean and alfalfa seeds. The beans or seeds are immersed in water andallowed to germinate, turning the starches into digestible sugars. Sprouts containplenty of minerals and vitamins. Used in salads and oriental stir-fry dishes. (NB:Bean sprouts are an ideal base for the growth of micro-organisms, including bacteriawhich can cause food poisoning; always ensure that the sprouts are fresh and cleanbefore using.)Beetroot - Distinctly deep red in colour and with a slightly sweet taste. Mostcommonly available pickled.Bell pepper (see Sweet pepper)Blackroot - Long and narrow root with a black skin and a white flesh. Peeled andcooked plain, and eaten like asparagus. Has a delicate nutty aroma.Broad or Lima bean - Large, flat beans with a floury texture when cooked. Alwayscooked; the pods cannot be eaten.Broccoli - A cross between cauliflower and the Brussels sprout. Looks like smallgreen (also purple variety exists) cauliflower. Has a delicate, mild taste.

VEGETABLES


Brussels sprout - Small, green 'balls' of cabbage that come on a long stem.Always cooked, usually whole and served plain.Cabbage - Large, round and dense; large leaves tightly covering each other inlayers. Available white, red or green. Used in various ways, including salads (rawcabbage contains vitamin C and valuable nutrients and enzymes), cooked, orfermented into sauerkraut. A green, frizzly variety is known as Savoy cabbage.Carrot - Common root vegetable which can be cooked in a variety of ways or eatenraw. Has a sweet taste and attractive, bright orange flesh. Excellent source ofvitamins and minerals.Cauliflower - Large, solid relative of the cabbage, with a crumbly structure.Available white, green and purple. Very nutritious, particularly when eaten raw.Celeriac - Round and rather rough-looking root, which is a close relative of celery.Has a strong flavour, most commonly used in sauce and soup bases and casseroles.Celery - A relative of the celeriac, growing above ground. Only the long, fleshystems are used (also leaves for cooking and pickling), and can be eaten raw orcooked in a number of ways. Has a distinctive 'perfumy' aroma.Chick pea or Garbanzo Pulse, closely related to the common pea; mostcommonly available dry or canned, and used in a range of Mediterranean, MiddleEastern, African and Mexican dishes. Excellent source of fibre.Chicory - Oblong, small, light green relative of salad. Has a distinctly bitter taste.Mainly used in mixed salads with a more neutral-tasting ingredient, or cooked andserved with eg. cheese sauce.Chilli pepper - The small, either green or red pepper is available in many varieties,in varying degrees of 'hotness, with the hottest being the habaero. In particular theseeds are hot, and may be removed to lessen the hotness. (NB: After handlingchillies, your hands will contain the hot oils, even after washing; be careful not to eg.rub your eyes!) Various types available, among the more common being jalapeo(also widely available pickled), birds eye and scotch bonnet. TIP: To help theburning of chillies in your mouth, drinking will only make things worse; instead, tryeating a piece of plain bread or a small amount of salt.Chinese leaves - Can be used either in cooking, similar to cabbage, or in salads.Has long, frizzly, green leaves with thick white stems. The stems in particular have ataste and texture similar to cabbage. Excellent source of vitamin C.Chive - The smallest of the leek family: only 10-15 cm long and very thin. Verymild taste, best suited to garnishing or salads, dressings, mixing with cream cheese,etc.Corn (see Sweetcorn)Courgette - (see Zucchini)


Cucumber - The common green cucumber comes in two main varieties, smallopen-air one and long and shiny glass-house one. Mainly used in salads and othercold items, or pickled. Related to the cucumber is gherkin, a small (max. 5 cm long)cucumber which is used pickled. The green skin of cucumber contains bitterflavourings, and may have to be peeled for some uses. TIP: When cutting acucumber, always start from the flower end (the rounder one); starting from the otherend causes the bitter substances in the stalk to be driven into the cucumber.Eggplant (see Aubergine)Fennel - A relative of celery and anise: looks like the former, and tastes like thelatter. A bulbous stem of the plant, with several overlapping layers.Frisee salads - A range of lettuce varieties with frizzly leaves. Often have a bittertaste, best used in mixed salads. Among the most common is the red lollo rosso.Garbanzo (see Chick pea)Horse-radish (see Radish)Iceberg lettuce - Formed and shaped like a cabbage, with large leaves tightlywrapped over each other. Used mainly in salads, as a mild and crunchy baseingredient.Ladys finger (see Okra)Leek - A close relative of onion, growing above ground as a long, narrow tube, halfwhite and half green. Has a mild onion taste, suitable for a variety of cookingmethods, or can be eaten raw.Lentil Pulse, similar to peas, most commonly available dry; used in a variety ofcasserole and soup dishes, particularly of Mediterranean or North African types.Excellent source of fibre and minerals.Lettuce - The common, highly delicate salad leaf, available in several varieties.Used in green salads and garnishes.Lima bean (see Broad bean)Lollo rosso (see Frisee salads)Mange-tout (see Sugar pea)Marrow (see Pumpkin)


Mushroom - Mushroom is not a plant (and therefore not a vegetable, either!) butbelongs instead to the kingdom of 'fungi'. The edible mushroom is the reproductivepart of the underground organism. There are hundreds of edible varieties, but only afew with commercial value, including:

Champignon: white, button-shaped, with a very delicate tasteOyster mushroom: slightly similar to champignon except larger, brownish,and with a slightly nutty tasteChantarelle: distinctly orange-yellow, small, with a strong, delicious tasteMorrel: dark brown or black, with the distinctive wrinkled brain looks;contains poison which can be removed by carefully boiling several times orby thoroughly drying (because of the risks associated with eatinginadequately prepared morrels, the mushroom is banned in somecountries); excellent, intense tasteShitake: similar to oyster mushroom but tastier; used most commonly inOriental cuisineTruffle: a round underground growth, sized between a golf ball a nd atennis ball, available in black, brown and white varieties, all with a veryintense aroma and very high price, for which reason truffles are mostcommonly served in thin shavings or finely chopped.

Okra or Ladys finger - Look like small chillies, but are completely unrelated. Okrahas a mild, unobtrusive taste. Common in Asian and South-American cuisines,typically deep-fried or casseroled.Olive - The fruit of the olive tree is only eaten cured or pickled. Grown extensivelyin the Mediterranean region. Oblong in shape, ranging in size from 1 cm diameter to4 cm. Available in various colours including black, purple, and 'olive green'. Olive oilis obtained by pressing the olive stones.Onion - The bulbous underground growth of the onion plant. The most common isthe yellow variety, but also red and silver onions as well as shallots (a small, delicatevariety) are widely used. Contains a liquid which 'burns the eyes and mucousmembranes, for which reason onion is most often used cooked. An excellent sourceof vitamins and minerals. Close relatives include garlic, leek, salad onion (springonion) and chive.Paprika (see Sweet pepper)Potato - Only introduced to Europe from America a few hundred years ago, potatois now very much part of the everyday diet in most parts of the continent. Availablein hundreds of varieties ranging from round to oblong, small to large, white to yellowto red, and with different cooking qualities and other properties.


Pumpkin Ranges in size and shape from small to large (up to the size of afootball) and from round to oblong. Hollow, and most commonly bright orange incolour. Pumpkin is most commonly used in casseroles, soups and in pickled form,although the sweet taste lends itself to many uses, both sweet and savoury. Closerelatives include squash and marrow.Radicchio - Looks like a red lettuce, but is actually a chicory; the bitter taste goesbest mixed with other leaves. Often used as garnish for its beautiful colour.Radish - Red-skinned, small, round root, with a slightly peppery taste; mainly usedas decoration and eaten raw. A close relative is horse-radish, which has a verypeppery taste and is mainly used grated and pickled as a condiment, in a way similarto mustard.Rocquet A herby salad with an intense, peppery taste; used in salads and inMediterranean cooking.Rucola (see Rocquet)Runner bean - The common long and narrow green bean. Used with the pods, cutinto lengths or whole.Spinach - A dark green leaf vegetable with an excellent, delicate taste and a highlevel of iron and other nutrients.Spring onion - A small-scale leek, with a milder taste. Commonly used in saladsand in stir-fry and similar quickly-cooked dishes.Squash (see Pumpkin)Sugar pea - The green peas are among the most common vegetables, used in avariety of ways. When young, can be cooked and eaten whole (in pods), whencalled mange-tout (French for 'eat all').Swede - Large, round root with a yellow or orangey colour and sweetish, slightlybitter flavour. Mainly eaten cooked as is, or used in stews and casseroles.Sweet or Bell pepper or Paprika - A large family of peppers, available in allimaginable colours, shapes and sizes. The sweet variety comes either red, green,yellow, or occasionally orange or purple. Excellent source of vitamin C and iron.Sweetcorn - The staple cereal of America. Distinct yellow kernels connected to aninedible central core. Can be served whole ('corn on the cob'), either boiled orgrilled, or with the kernels separated and used in numerous ways. Highly nutritiousand a good source of fibre. Also available in young baby corn, eaten whole insalads, stir fries or pickled.Tomato - Tomato was only introduced to Europe a few centuries ago, but has sincebecome one of the most common vegetables in many cuisines. Most commonlyround, red, and the size of a lemon, although other varieties exist as well: large'flesh' tomato, small 'cherry' tomato, oblong 'plum' tomato, as well as green andyellow ones which are picked raw.


Turnips - White-fleshed root that comes in many shapes. Used in ways similar toswede.Watercress - Small sprouts of the cress plant. A very mildly peppery taste. Usedmainly as a mixed salad ingredient or as a garnish.Zucchini or Courgette - Looks like a small cucumber, but lighter in colour and moresolid inside. Has a very delicate, soft taste, with slight bitterness in the skin. Apartfrom the hard stem can be eater whole, either raw or cooked. The larger zucchinimay have mature seeds inside which can be unpleasant to eat.


Basil - Part of the classic Provencal herb mixture. Also part of most Italian classics.Available in various varieties, including green, purple and lemon. Goes particularlywell with tomato, cheese and mushroom dishes. Add to dishes just before serving,as basil can otherwise generate a slightly 'soapy' taste. The main ingredient of'pesto' sauce.Bay leaf - Whole leaves are used; like herbs, available either dry or fresh. Has adelicate flavour which goes well with soups, stews, marinades, and sweet or savourymilk-based sauces and puddings.Cayenne - A member of the pepper family. Has a hot, aromatic spiciness that goeswell among other things with eggs.Chervil A particularly delicate herb which must be handled carefully (especiallynot overcooked) to retain the flavour; most commonly used in soups, sauces,dressings, and in egg and delicate fish dishes.Chilli powder (see Paprika)Cinnamon - The aromatic bark of the cinnamon tree. Used either whole or ground.Goes particularly well with apple- and rice-based dishes. Also used commonly inIndian cuisine.Clove - Cloves look like black peppercorns with a short stem. Used commonly inpickling and in desserts (particularly apple-based). Also popular in Indian cuisine.Cumin seed - The small, oblong, brown seeds have a slightly aniseed-like aroma.Used mainly to flavour cabbage (particularly sauerkraut), bread, cheese and beandishes, and in Indian cuisine.Curry powder - Not a spice as such but a collective term for a in Indian spicemixture, consisting typically of at least the following ingredients: turmeric, garammasala, cumin, cardamom, clove, chilli, cinnamon, coriander, pepper. The essentialflavour of the Indian cuisine. Available in varying degrees of hotness.Dill - Highly aromatic herb with an aniseed aroma, commonly used in Eastern andNorthern Europe.Garlic - A member of the onion family, but extremely aromatic and therefore used inmuch smaller quantities, more like a spice than a vegetable. The taste variesdepending on whether garlic is added in the early or later stages of cooking, with theformer creating a subtle background taste while the latter produces a strong, intenseflavour and smell. TIP: To remove the smell of garlic from your mouth, try eatingfresh parsley or a couple of coffee beans after the meal.Ginger - A root bulb, used in small quantities for its tangy, fresh, slightly lemonytaste. Available fresh or dry and ground. Commonly used in Asian cuisines, as wellas in pickling and baking.Lemon grass A woody stalk containing oils with a delicate citrus taste andfragrance; the stalks are removed before serving, although can be eaten if mincedfinely. Common in Oriental cuisine.

HERBS AND SPICES


Marjoram - Goes well with offal and cabbage. Requires a longish cooking time torelease its full flavour.Mint - Has a very fresh, pepperminty flavour. Goes well with peas, potatoes andcucumber, as well as with various sweet items and drinks. Chopped, with a littlevinegar, makes the classic mint sauce for roast lamb.Nutmeg - An aromatic nut, grated finely provides a sweetish aroma to boiledvegetables, milk-based sauces and puddings, mashed potatoes, etc.Oregano - A relative of marjoram. One of the classic Mediterranean herbs,particularly associated with Italian and Greek, as well as Mexican cuisines.Paprika - A generic term for a group of spices made by drying and pulverisingvarious types of bell peppers or chillies. Available in sweet and hot types. Mostcommonly deep red in colour, with the colour (and flavour) intensifying in the cookingprocess. Chilli powder is one type of paprika powder.Parsley - Available in 'frizzly' or 'leaf' varieties. Used commonly for garnishing. Partof the classic bouquet garni. Has a delicate taste. Rich in iron and vitamin C.Pepper - Among the most common spices. Available in black, white (which isactually the peeled black type), green and ros versions. Pepper should be groundfresh onto food for the best aroma.Rosemary - Has a sweetish flavour which goes well with eg. lamb, duck andchicken, and mushrooms.Saffron - Saffron is collected by hand from small saffron flowers, which explainswhy it is the most expensive spice available. Used to add a golden colour and adelicate aroma to bread, rice or meat dishes.Sage - Has a strong, pungent, somewhat 'soapy' aroma. Contains oils which helpdigest fat, therefore particularly suitable for lamb, duck and pork.Tarragon - An essentially 'French' herb, with a pleasant, delicate aroma.Commonly used in vinaigrette and other dressings.Thyme - Has a very strong aroma. One of the three herbs in the classic bouquetgarni. Especially good when combined with lemon.

Although strictly speaking neither herbs nor spices, it is also worth saying somethingabout sugar and salt:Sugar Crystallised cane, beet or fruit sugar. In its purest form white, with little orno taste. Also available in various brown forms (eg. demerara, muscovado), withtaste increasing with the colour; the darker types are particularly suitable for cookingand pickling.Salt Available in sea and rock types (denoting the origin), salt is basicallynatrium chloride in crystallised form. Overuse should be avoided, as salt has variousharmful effects on the human body, including dehydration and possible bloodpressure and kidney problems.


Aioli or Ailloli French (Provencal) garlic sauce, similar to mayonnaise.Apple sauce Pureed, cooked apple; the classic accompaniment to roast pork.Barnaise Emulsion sauce; basically Hollandaise with vinegar and choppedherbs added.Bechamel Basic white sauce made with milk.Bercy White wine sauce with chopped shallots and parsley.Beurre Blanc Sauce made by reducing white wine vinegar and mixing into it coldbutter; served mainly with fish dishes.Caper or Capris Pickled flower buds of the caper bush; used in sauces,dressings, fish dishes, etc.Chutney Indian pickled fruit preserve, served with meat or cheese and alongsideIndian dishes.Cornichon (see Gherkin)Cumberland An English sweet-and-sour sauce made with port and redcurrantjelly; served with cold and hot meats.Fish sauce (Thai) Similar to soy sauce, used extensively in Thai and South-EastAsian cuisines.Gherkin or Cornichon Pickled tiny cucumbers.Hoi sin A dark brown, sweet and intensely flavoured Chinese sauce.Hollandaise Emulsion sauce made with egg yolks and butter; can be served onits own or used as a base for a variety of other sauces, eg. Nonpareille, Sauce auBeurre or Barnaise.Horseradish Table sauce made by creaming or grating the horseradish root;used like mustard, typically with meat and oily fish (eg. mackerel).HP (House of Parliament) sauce A brand name for a table sauce made offruits and spices, also known as brown sauce.Ketchup Originally an Indian pickle made of a variety of fruits, vegetables ormushrooms, but nowadays more commonly known as a tomato-based table sauce.Mayonnaise Cold dressing made of eggs and oil.Mint sauce Chopped mint mixed with vinegar; the classic accompaniment tolamb.Mornay White sauce with cheese.Mustard Table sauce prepared by mixing ground and/or whole mustard seedswith vinegar and other ingredients; various types, including Dijon (yellow, mild),wholegrain, American (yellow, strong and slightly salty), English (strong!), tarragon,etc.; served with meats and sausages or used in cooking.Oyster sauce A brown Chinese sauce used in cooking meat and seafood dishes;originally made with oysters, although this may not always be the case any more.Pesto Italian table sauce made of basil, olive oil and pine nuts.

SAUCES, DRESSINGS AND CONDIMENTS


Piccallilli A pickle made of mixed vegetables in a mustard and vinegar sauce;served with meats, sausages, etc.Plum sauce A brown, sweet, fruity and delicate Chinese sauce.Raita Indian yoghurt-based sauce, often with mint and/or cucumber.Remoulade Mayonnaise with chopped capers, gherkins and herbs; served withfish (particularly fried).Rouille - French (Provencal) sauce made with chillies, breadcrumbs and olive oil;served with seafood dishes such as bouillabaisse.Salsa Generic term for more or less any Mediterranean or Latin Americandressing, but perhaps most commonly nowadays used to describe a fresh Mexican-style table sauce made of tomatoes, fruits and/or herbs.Sambal Generic term for various Oriental table sauces, typically made withchillies.Soy sauce Oriental table sauce made by fermenting soy beans; salty, and oftenused as a salt substitute in Oriental cuisines; Chinese soy sauce is more saltier thanthe Japanese variety.Sweet and sour sauce Any sauce made with sweet (eg. fruit) and sour (eg.vinegar and/or lemon juice) ingredients.Tabasco - Table sauce made of fermented chillies; adds delicate and somewhatsweet spiciness to many dishes.Taboullah Arabic hot pepper sauce.Tartare Mayonnaise with pickled cucumber and onion.Velout Basic white sauce made with stock.Vinaigrette Cold dressing made of vinegar and oil.Worcestershire sauce Thin table sauce made of fruits and spices, used in avariety of dishes (especially cheese ones and gratins).


FRUITSApple - Among the most common types of fruit, available in countless varieties withdifferent sizes, colours, textures and tastes. Provides a good balance of mostnutrients. Used extensively in sweet and savoury dishes and drinks. TIP: To avoidthe cut surface of apple turning brown, sprinkle with lemon juice or keep in a bowl ofwater with lemon juice added.Apricot - A close relative of peach, but smaller and more aromatic. The soft fleshbruises easily. Commonly available in dried form.Banana - In addition to the common long, yellow variety, bananas are available inred, green and purple, and in many sizes and tastes. Fully ripe when all thegreenness has gone and brown spots are starting to appear on the skin. NB: Cutbanana turns brown very quickly; therefore only cut and prepare as needed.Cantaloupe (see Melon)Cape gooseberry or Physalis - The size of a cherry, orange in colour, and coveredby a brownish husk which is pulled back to reveal the fruit. Extremely tasty andnutritious.Carambola or Star fruit - Oblong, the size of a large pear, with a 'waxy' look, andyellow or green in colour. The name star fruit comes from the cross section of thefruit: when cut across, the slices are in the shape of a star. The whole fruit can beeaten. The fresh, sour taste goes with both sweet and savoury dishes, but the fruit ismore commonly used as a decoration.Cherry - Available in a range of colours, from orange to almost black. Somevarieties are sweet and eaten fresh, while others are best used for preservesbeverages.Date - A distinctly Arabic fruit. Commonly available in dried form. Contain aninedible stone.Fig - Available either dried or fresh. The fruit bruises very easily, and is thereforedifficult to transport. The size and shape of an onion, with ei ther a green or purpleskin. Halved, the fruit reveals a mass of tiny edible seeds in a jam-like substance.Very aromatic. TIP: Figs make a great starter when combined with prosciutto orother types of air-dried ham.Granadilla (see Passionfruit)Grape - Apart from the grapes used for wine production, there are varieties knownas 'table grapes', meant to be eaten fresh: the flesh is juicy and sweet, and the skinsare not as bitter as with wine grapes. Available in small golden, large green, andlarge dark types.Grapefruit - The largest citrus fruit, with a yellow, thick skin, and bitter-sweet juicyflesh. Available also in a blood grapefruit variety, with a red, highly aromatic flesh,as well as in a pink type. Derivatives of grapefruit include the eg. ugli and pomelo.

FRUITS, BERRIES AND NUTS


Guava - The size, shape and structure of a tomato. Has a pungent, deliciousaroma when fully ripe. Eaten whole.Honeydew (see Melon)Kiwi - Distinguishable by its brown hairy skin. Highly aromatic and very nutritious.The bright green, soft flesh has an intense taste reminiscent of gooseberry.Kumquat - An exotic member of the citrus group. Small (the size of a small plum)and thin-skinned. Eaten whole, with the skin on.Lemon - Among the most common fruits. The acidic juice is used extensively incooking and drinks.Lime - A close relative of lemon, but with a green skin and flesh and a distinctaroma.Mandarine - A soft-skinned citrus fruit. Variations include clementine, tangerineand satsuma.Mango - Oval in shape, with a large flat stone inside; varies in colour from green toyellow to red. The orange flesh has a slightly alkaline taste, which turns to sweetand aromatic when fully ripe. The taste resembles a combination of banana,strawberry and melon.Melon - A relative of cucumber. Available in three main types:

Watermelon: large, green, oblong or round, with bright red fleshcontaining black, inedible seedsHoneydew: smaller, round, with a greenish skin and light green flesh, witha taste similar to watermelon. TIP: Honeydew, like figs, also makes agreat starter with prosciutto.Cantaloupe: similar to honeydew, but with a brownish skin and a brightorange flesh with a fine, strong aroma.

Nectarine (see Peach)Orange - Available in several varieties with size and taste differences. Alsoavailable in blood orange variety, with a deep red flesh and a delicious aroma.Papaya or Paw-paw - A sub-tropical fruit with a greenish skin and red flesh whichtastes like a cross between melon and pineapple. Contains black, inedible seeds.Best eaten at room temperature, sprinkled with lemon or lime juice. Containsenzymes which aid digestion and can be used to tenderise meat.Passionfruit or Granadilla - Contains of a mass of seeds in a golden flesh. Highlyaromatic, with a taste resembling kiwi or strawberry. Eaten only when fully ripe,when the skin starts to crumple lightly.Paw-paw (see Papaya)Peach - Distinguishable by the fine 'fur' of the skin. Being very soft, peach isbruised easily. Eaten only when completely ripe. Also available in a rare whitevariety. Derivatives include nectarine, which has a shiny skin and a sweeter flesh.


Pear - A relative of apple. Available in many varieties: dessert pears are sweet andsoft, with a delicious aroma, while cooking pears are used in baking, preserves, etc.Physalis (see Cape gooseberry)Pineapple - Available in many sizes. The sweet and sour taste has a slight burningtinge to it, and is best eaten chilled. The rough skin is inedible. Also used in varioussavoury dishes. Contains enzymes which aid digestion and can tenderise meat.Plum - A soft-fleshed fruit with a fibrous flesh and a stone inside. Available inyellow and purple varieties. Dried plums, known as prunes, are commonly used incooking.Pomegranate - Looks like a red apple but has a harder skin. Contain a mass ofedible seeds, surrounded by a layer of juicy flesh with a sweet and sour taste.Rhubarb - Not a fruit but the fleshy stem of the leaf of the rhubarb plant. Reddishgreen in colour, and the size of a celery stick. Contains high quantities of malic acid,and must be cooked thoroughly before eating. For the same reason, should beeaten along with eg. a milk-based sauce or custard, to neutralise the strong acidity.Mainly used in pies, crumbles, and other types of dessert.Star fruit (see Carambola)Watermelon (see Melon)

BERRIESBlackberry - Resembling a raspberry in appearance and structure, but with a verydark purple flesh and harder seeds; mainly used in preserves and baking.Blueberry - Small, purplish blue berries, which are commonly used in pies,puddings, etc. Very rich in minerals.Cranberry - Sour red berry, mainly used in juices and jellies/jams. Grows only incool climate, predominantly in Canada, Scotland and Scandinavia.Currant - Available in black, red and white varieties. The most common is black,which has a sweet, highly aromatic taste; red is more sour; white is the mildest (andrarest) of the three. Currants are an excellent source of nutrients, particularly ofvitamin C. (NB: Also a type of dried grape, similar to raisin, is known as currant!)Gooseberry - Recognisable by its 'hairy' skin. Available in green or purplevarieties. The taste is similar to kiwi.Raspberry - The soft red flesh is very susceptible to bruises, and the berry is highlyperishable. The sweet and aromatic raspberry makes one of the most popular jams.Strawberry - The fleshy texture and strong aroma lend the strawberry to manyuses, making this one of the most popular berries. Available in various sizes,appearances and aromas; also available in the small 'wild' or forest variety, with anintense aroma.


NUTSAlmond - A versatile nut with a plain, unobtrusive taste. Used in sweet and savourydishes. Also eaten plain (either fresh or dried), or roasted/smoked and salted. Thebrown skin contains bitter ingredients, which provide much of the flavour.Cashew - Kidney-shaped nut with a creamy texture and a delicious, slightly sweetaroma. Eaten plain or salted. The skin is poisonous and is not eaten!Chestnut - Inside the dark brown shell is a large, solid nut which can be used inboth sweet (eg. puddings) and savoury (eg. stuffing for poultry) dishes. Chestnutsare eaten cooked. When cooked, has a taste and texture similar to potato.Coconut - Coconut is the largest nut in the world. The shell is very hard, darkbrown and hairy, and difficult to crack. Coconut is usually sold in ready-to-usegrated form, or as a coconut milk/cream, which is actually a macerate of the groundnut. Common in Asian and Caribbean cooking. Fresh coconuts contain a clear,drinkable liquid.Hazelnut - Small, round, dark brown nuts with the edible heart inside a hard shell.As with most nuts, the skin of the heart is bitter in taste. Mainly used in baking anddesserts.Macadamia - Probably the most expensive and the most exquisite nut, originatingin Australia but also these days grown in eg. South Africa and Malaysia. The heart islarge, the size of a strawberry, and has a wonderfully creamy texture and a delicious,very rich and slightly sweet taste.Peanut - Available in the shell (brown, the shape of an '8') or as hearts only, andsold plain or roasted and salted. Used in large quantities to produce eg. peanutbutter and groundnut oil. Rich in protein, fats and minerals.Pine kernel - The seed of a Mediterranean pine variety, used in salads, savou rydishes, and as a part of pesto (Italian basil sauce).Pistachio - A relative of almond, available either in the shell or as hearts only. Theheart has a bright green colour and is used commonly for decoration, in both savouryand sweet dishes and in baking.Walnut - Large, light brown nut, with the distinct 'brain-shaped' heart inside. Has amild flavour. Can be pressed for oil, which has a delicate, exquisite aroma. A closerelative is the American pecan; the two are used interchangeably.


PROTEINSThe building blocks of nearly all living organisms. Proteins provide the body with thematerials needed for growth and repair of tissues. Any excess supply is used toprovide energy.

Good sources of protein include meat and offal, poultry and eggs, fish, dairyproducts and certain cereal products.

One gram of protein contains ca. 17 kJ or 4 kcal of energy.

FATSVarious fat compounds are needed for the growth and repair of cells. Additionally,fat tissue is used to store excess energy in the body.

In eating fat, the main concern should be in the composition of the fat: animal fatsand other hard fats contain substances which are linked to heart and other diseases,while vegetable oils and most fish fats are beneficial when consumed in reasonablequantities. Also, the quantities of fat consumed must be kept down, as fat is veryenergy-intensive, containing more energy per weight unit than eg. proteins; all the fatneeded by the body can be easily obtained from the natural fat in various foods,without any additional, visible fat being added to food.

Sources of fat include fat products, such as butter, margarine, oils, but also meat,poultry and fish, both as visible fat tissue as well as integrated into the meat itself.Similarly, most dairy products as well as nuts contain large amounts of fat, as domany snack and fast food items such as crisps, french fries, chocolate, etc.

One gram of fat contains ca. 38 kJ or 9 kcal of energy.

CARBOHYDRATESCarbohydrates are mainly produced by plants. They range from simple and easilydigestible pure sugars to the complex and indigestible starches. Starches and othersimilar substances provide the digestive system with 'roughage' or 'fibre', whichpasses through without being used by the body, helping to maintain a healthydigestive system. As a rule of thumb, the average person in the developed worldshould double their intake of complex carbohydrates (ie. not sugar!), while halvingtheir intake of fat.

Good sources of carbohydrates include vegetables, fruits and cereals.

One gram of carbohydrate contains ca. 17 kJ or 4 kcal of energy.

NUTRITION


VITAMINS AND MINERALSA group of substances which provide no energy, but are needed in small quantitiesfor the body to function properly. The main vitamins and minerals are summarisedbelow:

VITAMIN USED FOR MAIN SOURCESA (RETINOL) growth

eyesight skin health mucous membrane

functions

offal spinach carrots tomatoes butter and margarine

B1 (THIAMINE) the energy system offal and eggs dairy products cereal products nuts and fruits

B2 (RIBO-FLAVIN) the energy system dairy products eggs offal yeast

B3 (NIACIN) the energy system meat fish cereal products yeast

B6 (PYRID-OXINE) protein breakdown the haemoglobin of

blood

small quantities in most foods

B12 (CYANO-COBALAMIN)

production of bloodcells

in all animal-based foods

C (ASCORBIC ACID) health of most tissues fresh fruits most vegetables potatoes cabbage

D (CHOLE-CALCIFEROL)

health of teeth andbones

formed by the body itself, with the help ofsunlight on the skin

also found in dairy products and fish added to margarine

E (TOCO-PHEROL) health of muscletissue

blood circulation

vegetables nuts wheat and other cereals

K the coagulation ofblood

green vegetables cereals and pulses

FOLIC ACID production of bloodcells

offal spinach cereals and pulses some dairy products bananas


MINERAL USED FOR MAIN SOURCESCALCIUM health of teeth and bones

muscle and nerve functioning dairy products flour and bread eggs green vegetables fish

POTASSIUM nerve functioning the blood pressure system

found in most foods

IRON the haemoglobin of blood meat and offal fish cereals and pulses

MAGNESIUM health of bones the energy system

some nuts some vegetables cocoa and chocolate

PHOSPHORUS health of bones the energy system

in most foods


People abide by a vast variety of special diets, often for medical or ethical/religiousreasons or as part of their chosen lifestyle. Deviating from them is not necessaryeven when eating out, as restaurants are nowadays well informed and equipped toprovide for most special requirements.

It is important that restaurant personnel are aware of the most common diets and thespecial conditions attached to them, to be able to cater to their customers correctly.The following diets are among the more common ones (NB: exact details of therequirements must always be obtained from the person in question, to avoid makingmistakes which can be at the least embarrassing and in worst cases even life-threatening!).

Additive-free diet and food allergies - Allergy to additives or specific food items.Among the most common are certain fruit and nut allergies, as well as allergy toMSG or monosodium glutamate (found in many spice mixtures, Chinese foodsauces, etc.).

Asian diets - Various Asian religions forbid eg. the use of pork, beef, or meataltogether, while some are entirely vegetarian. Always consult the person inquestion for more details.

Cheliac diet - Certain cereal products contain an ingredient indigestible by some,and must be avoided in the most minute quantities. Most of the common cereals areforbidden, including wheat. Special breads and sauce bases are available, andthese should be stocked at all times.

Diabetic diet - A dysfunction of the insulin system. Excess energy intake must beavoided, and regular eating patterns maintained. To aid this, f ood and drinks needto be light and balanced, avoiding added sugar (including in breads, etc.) and fat ;alcohol intake must also be kept to a minimum. Food should be cooked using fat-free cooking methods (grilling, broiling, boiling, poaching, etc.).

Jewish diet - The Jewish religion forbids the eating of a variety of foods, mainlypork and certain types of fish (specifically, fish without scales). Also, the animalsmust have been slaughtered in a specific manner to be acceptable, or 'kosher.Kosher food items can be obtained in specialist shops and suppliers.

Lacto-/ovo-vegetarian diet - A variation of the basic vegetarian diet: lacto (for'milk') vegetarians eat dairy products, while ovo (for 'egg') vegetarians eat eggs, inaddition to vegetarian items.

SPECIAL DIETARY REQUIREMENTS


Lactose-free or low lactose diet - A dysfunction of the digestive system wherebylactose is (ie. the sugar compound found in milk) cannot be broken down. Lactose-intolerant people react to lactose in different ways, ranging from slight discomfort toextreme pain. Some cannot eat any lactose-containing products, including breadmade into milk base, cheese and chocolate, while others can consume low-lactoseproducts without any problems.

Low fat diet - Low fat diets can be provided for by removing all visible fat from food,and/or using particularly low-fat ingredients such as game meat, offal, fillet, chickenand turkey without the skin, white fish, etc. Also, the cooking methods must be aslight as possible. Products which contain particularly high quantities of fat includefull- and semi-fat cheeses and other dairy products, hard and soft sausages such assalamis, crisps, chips and other deep-fried foods, pastries, ice-creams, mayonnaiseand most other sauces and dressings.

Low salt/sodium diet - Low salt diets can be provided for by cooking food withoutany added salt, avoiding any ingredients where salt is incorporated (eg. somecheeses, salamis, crisps, etc.) and preparing sauces and side orders without salt,soy sauce, salty stock, or similar salty ingredients. Salt-free bread is also readilyavailable (or should be baked in-house and frozen) and should always be kept instock.

Muslim diet - Islam forbids mainly two things: eating pork meat and drinkingalcohol. Also all derivatives of these should be avoided, including foods cooked inwine, sauces made using bacon in the roux, etc.; always check with the kitchenbefore serving. The more orthodox Muslims also refuse meat which is notslaughtered in the acceptable, 'halal', fashion, and some may even refuse foodcooked in the same kitchen as non-halal foods.

Vegetarian diet - People who have chosen not to eat meat and other animal-basedproducts, including animal fats and dairy products, should always be offeredvegetarian alternatives on the menu. (Different variations exist, eg. Vegan, Hinduand Asian Vegetarian, each with different allowances and restrictions always checkwith the customer what precisely can be included in the dish.) It is also important toensure that seemingly vegetarian dishes do not contain animal-derived ingredientssuch as gelatine or stock.


AIOLI - French (from Provence) dressing made of garlic and oil, similar tomayonnaise. Served with hot and cold dishes, eg. salads and fish dishes (such asbouillabaisse).AL DENTE - Italian for to the teeth, referring to a degree of cooking where the foodis not fully softened but has to be properly chewed. Used in connection with pasta,rice and vegetables.ANTIPASTO - Italian for before the meal, ie. starters. Can refer to any type ofstarters, but most commonly to a selection of small, tasty dishes, served with grissini.APPENZELL(ER) - Swiss (originally from the vicinity of Appenzell) cheese made ofcows milk. Similar in appearance to Emmentaler, being made into a large wheeland containing large air holes. Full taste and slightly rubbery structure.ASSAM - An Indian black tea of full flavour.

GLOSSARYAA


BAIN-MARIE - Pot or other instrument used for keeping dishes hot for long timewithout cooking them, or for cooking them very gently with indirect heat. Can be eg.a double-based pot with hot water between the bases, or an ordinary pot placed in abath of hot water.BAKLAVA - A sweet pastry from the Middle East, made of filo or puff dough inmultiple layers, filled with crushed roasted nuts and/or pistachios and baked in theoven. Before serving baklava is soaked in rose water and honey or syrup and cut insmall squares or triangles.BARBECUE or BAR-B-Q - Originally French term (although its exact origins areunclear) referring to a method of grilling food on top of hot coals, nowadays also ongas fire, hot stones or electricity grills.BTON 1) One of the classic shapes for cut vegetables: thin sticks. 2) A petitfour made of puff pastry.BARNAISE - One of the classic sauces: made of egg yolks, butter and vinegar,served mainly with grilled meat or fish. Forms the base of several derivative sauces,eg. valois and tyrolienne.BCHAMEL - One of the classic sauces, made either as a milk sauce into a rouxbase, or (originally) as a velout with cream added into it.BELUGA - The best (and at least the most expensive) type of caviar, obtained fromthe largest species of sturgeon. Large, firm grains, which are distinctly separate.Very fragile, must be handled with care.BEURRE BLANC - A thin butter sauce made into a reduced vinegar base,flavoured with onions and spices. Commonly served with fish (particularly fried) andother seafood.BLIN(N) - A thick and substantial savoury pancake of Russian origin. The doughcontains wheat and either buckwheat, semolina or rice flour. Cooked in generousamount of butter and served most commonly with caviar and sour cream.BOLOGNAISE Basically denoting anything originating in the Italian city ofBologna, but mainly used to describe a meat and vegetable ragu , or thick slow-cooked sauce. Ragu Bolognaise consists of minced or finely diced beef, chickenliver, possibly ham or other pork, celery, carrots and onions, in a white wine andtomato base.

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BOUILLABAISSE - A collection of rustic soup- or casserole-like fish dishes from theFrench Mediterranean region. Most commonly made with a variety of fish (especiallyscorpion fish) and shellfish, cooked in fish stock with tomatoes, onions and herbs.The fish is always removed and served separately from the soup; the soup isdished onto plates with white bread slices. Sometimes aoli is served with the meal.BOUILLON - 1) Stock made by boiling meat (and bones) or vegetables in water.Used in cooking other ingredients in, or as a base of sauces. (Also see Consomme)2) Bouillon also refers to a simple, inexpensive French restaurant.BOUQUET GARNI - A bundle of herbs tied together with a string or wrapped in thinmuslin cloth, to keep together during cooking (for easy removal). Used for flavouringsoups, stews and sauces. Traditionally contains parsley, thyme and bay leaves, andoften rosemary, although additional ingredients can be added to suit the type of dishbeing prepared.BRIE - A soft cows milk cheese. One of the oldest French cheeses, made for morethan a thousand years; sometimes called the King of Cheeses. Made into a flat,round wheel, with a white rind and a yellowish, smooth and soft inner. Should beserved ripe, but importantly not overripe: the immature cheese is hard and tasteless,while when too ripe the cheese smells and tastes too strongly of ammonia. Servedon its own with fruits; also excellent used in cooking.BRIOCHE - A collective term for a variety of slightly sweet, rich (containing eggsand milk) bread types, commonly served as a pastry, perhaps together with jam ormarmalade. Variations include tte, shaped as two balls on top of another, andNanterre, which is a loaf divided into sections. Some types include raisins andadditional sugar in the dough. Less sweet brioche dough is used in cooking, as acrust to meat or casseroles.

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CAF AU LAIT - Coffee with milk, the typical French breakfast coffee made bymixing strong coffee and hot milk, roughly 1:1 (therefore similar to cappuccino butnot frothed).CAF DE PARIS - Two legendary Paris restaurants, first of which opened in theearly part of the 19th century and the second in the 1870s. Many dishes are said tooriginate from these, and many of them carry their name. Most commonly used inconnection with two condiments: 1) A herb-flavoured butter sauce and 2) Herbbutter, served with grilled meats.CAJUN - The cuisine of Louisiana in the south of USA, and more particularly of thevicinity of New Orleans. Reflecting the peoples ethnic background, the food is amixture of French, Spanish, Afro-Caribbean and native US cuisines. It is hearty, witha strong seafood bias. Best known dishes include Jambalaya (rice-based dishsimilar to eg. paella), Gumbo (stew or casserole of almost any consistency), andblackened fish (fried fish coated in a special herb and spice mixture).CAMEMBERT - A semi-soft white mould cheese made with cows milk. Originatingin Pays dAuge (Normandy, France) - where the best cheeses are still said to comefrom - but nowadays very popular, and therefore produced, the world over. Made insmall (300 g at most) semi-circles or circles. Served fully ripe, when the cheese iscreamy soft inside but firm on the crust (unripe cheese is rubbery and tasteless,while over-ripeness gives it an unpleasantly strong taste and smell of ammonia).CANAP - Small pieces of bread (or sometimes puff pastry), cut into variousshapes and garnished with practically anything from simple cream cheese toelaborate concoctions of caviar, foie gras, etc. Usually served as finger food atcocktail parties, with soups or salads, or as the first course of a festive dinner. Canalso be sweet, simlar to petit fours.CANNELLONI - Tube-like pasta shape, filled with meat or other filling, covered in avariety of sauces and baked in the oven. Self-made cannelloni is actually made withsquares of pasta which are rolled into a tube, but dry cannelloni can be bought intube form.

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CAPPUCCINO - Italian coffee drink made by floating frothed hot milk on top ofstrong coffee. Cappuccino is essentially a breakfast drink, similar to the French cafau lait, and is replaced in the afternoon by espresso.CARBONARA - Most commonly, a way of cooking pasta the coal-makers way:strips of fried bacon or ham and onion (sometimes also mushrooms) are mixed withfreshly boiled spaghetti and seasoned with black pepper and garlic; then a raw eggyolk is stirred in, coating the pasta in a creamy sauce. (Some recipes use a drop ofcream to add to the creaminess, but the acceptability of this practise is open to somedebate.)CARPACCIO - A classic cold starter invented half a century ago in the legendaryHarrys Bar in Venice, consisting of paper-thin slices of raw beef served with acreamy oil and vinegar dressing and shavings of parmesan cheese.CAVIAR - The black eggs of the large sturgeon fish, eaten raw and usually plain onits own, or laced with lemon juice and chopped onion. Sturgeons live in many seas,but nearly all of the caviar on sale comes from the Caspian sea, either from Russiaor Iran. Available in three types: Beluga (the biggest egg grain, very delicate andsmooth, making a loose paste), Ossetra (small, brownish eggs from a slightlysmaller species of fish; ossetra has its own supporters who claim it is the mostdelicate type), and Sevruga (the smallest eggs, coming from the smallest and mostcommon of sturgeons).CHATEAUBRIAND - A classic beef steak: 2-4 cm thick slice of fillet, grilled or friedand served with a barnaise or other sauce. Gets its name from a Viscount ofChateaubriand, in honour of whom the dish was created.C(H)IPOLATA - A small sausage originally from Italy but nowadays common allover southern Europe. Eaten mainly fried or grilled.CHORIZO - A Spanish dry sausage with a strong paprika or chilli taste, sometimesrather spicy. Often eaten fried or grilled, or added to eg. soups and paella.CHUTNEY - Indian condiment made internationally known by the colonial British.Made of fruits and/or vegetables (and sometimes nuts), together with sugar, spicesand vinegar. Served with hot and cold dishes including meats and curries.

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CIDER - Drink made of apples and/or pears by natural (no yeast added)fermentation. Produces a drink which ranges from sweet to dry, from mild to verystrong (up to 10% vol. alcohol), and cloudy yellow to coppery brown. Cider-makinghas been known since antiquity. Nowadays Normandy and Bretagne in France, aswell as Great Britain, are the main cider-producing areas.CONSOMM - Any stock (meat, fish or chicken) can be called consomm, but thereal type is the clarified, intense stock usually served as a soup at dinner. Althoughtypically clear, consomm can also be thickened and/or garnished with eg. pasta orvegetables, and can alternatively be served cold (eg. on a summer lunch).CORDON BLEU - French for Blue ribbon Can refer to a number of things: 1) Asan abstract term, the order of the finest chefs; 2) A famous Swiss school ofgastronomy; 3) Originally a Martell cognac house label (since then copied by otherproducers) denoting the finest of cognacs.CROLE - A rather loosely defined, generic term for cooking styles originating in, ordrawing influences from, the Caribbean cuisines. Not to be confused with Cajun,which is clearly defined as coming from New Orleans.CRPE - Refers in particular to the French thin version of pancakes, made ofwheat-based batter and fried on a pan in butter or oil. Can be served with a sweet orsavoury filling or garnish. A well-known sweet dish is Crpes Suzette, flambed withGrand Marnier and served in an orange-flavoured sauce.CROISSANT - A pastry in the shape of crescent, made most commonly of puffpastry although can also be made of yeast dough. Served at breakfast or lunch,either on its own or filled with savoury or sweet items.CROQUETTE - Fried dumplings, usually round or oblong, rather small, and made ofa potato or similar mash and/or thick sauce containing meat, vegetables and/orseafood. Most commonly served as starters or finger food (eg. fish or shrimpcroquettes) or as a side dish (eg. potato).CROTON - Most commonly, small bread cubes (either toasted or fried) which areserved as condiments to soups and salads.

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DARJEELING - Indian black tea, very aromatic and probably the most highly-regarded of all.DEMI-GLACE - A sauce made by reducing basic brown sauce to half in volume,and adding stock into it. Often laced with sherry or Madeira. Served with roasts andgame.DIJON - A town and region in France where a number of dishes (denoted b ygeneric reference dijonnaise) originate from. Perhaps most commonly used as areference to Dijon mustard, a light and aromatic style particularly good used incooking, for which the town is famous.

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EARL GREY - A flavoured (with bergamot oil) tea mixture based on Chinese blacktea, said to have been originally created for the 2nd Earl of Grey.EDAM - Dutch semi-hard cheese made of cows milk. Has a mild taste, rubberysmooth texture, and often a distinct red wax coat. Very popular all over Europe andthe USA.EDELPILZ(KSE) - German for noble mould; a generic German term for bluecheese (similar to eg. Roquefort).EMMENT(H)AL(ER) - German for from the valley of River Emme; the stereotypicalSwiss cheese of hard rubbery texture and large weeping holes. At its best,matured for up to 3-4 months, Emmenthaler has an intense taste and a nutty aroma.Suitable for cooking, in particular gratins.ENTRECTE - A good quality cut of beef, originally from the ribs (cte). Fried orgrilled, makes a juicy and tender steak.ENTRE - A term which is nowadays used to describe practically any substantialdish, in particular the main course of a standard menu. However, in the classicgrand dinner hierarchy entre was defined more strictly as the third course, inbetween the soup and the roast. Often an entre would have been eg. a small,portion-size cut of meat or poultry (typically in a sauce), as opposed to the roastwhich was a large (whole) joint, meant to be carved.ESCALOPE - A basic type of meat entre: a thinly cut slice of meat (mainly poultry,veal, pork, or more rarely fish), fried either plain or breaded. Many popular dishessuch as saltimbocca and wienerschnitzel belong to this category.ESCARGOTS French for snail; for cooking purposes, refers most commonly tothe garden or vineyard snail. Used in numerous dishes, but the delicate and tendermeat is perhaps best appreciated in its simplest form, cooked plain in garlic butter;served (minimum 6-8 per portion for starters) out of a special snail bowl(escargotire) and eaten with a thin snail fork. Snails are rather difficult to find fresh(live) and laboursome to cook, for which reason they are nowadays commonlybought pre-cooked and frozen.

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FAJITAS Mexican-influenced dish of grilled meat (or chicken or seafood) wrappedin a tortilla (thin corn or flour pancakes) with fried/grilled vegetables, and served withdressings (typically sour cream, salsa and quacamole) and condiments.FARFALLE - Pasta shape: butterflies/bow ties.FETA - Common Greek white cheese made from goats (or sheeps) milk. Crumblyin texture and with a bitter-salty taste. Suitable for many uses, including salads andoven-baked dishes. The term feta is reserved solely for the original Greek cheeses,although similar cheese is made all over the eastern Mediterranean and eg. inDenmark.FINES HERBES - A term used to describe practically any combination of Frenchstyle herbs, for flavouring food either during cooking or at the table. Most commonly,the mixture would contain at least parsley, tarragon and chives, plus perhaps basil,rosemary and/or thyme; sometimes bay leaf and even chopped celer y may beincluded.FLAMBER - French for flambing, ie. pouring an aromatic alcohol spirit (eg. brandy)over food and setting it alight. Used as much to add flavour (of the spirit as well asof the fire) to the food, as it is to add an element of showmanship into the serving.FOIE GRAS - One of the great gastronomic delights: the liver of goose or duck (asto which one is better is the subject of a fierce and long-running debate), especiallytreated for consumption in the form of foie gras. The production involves a forcefeeding of the birds with a carefully selected diet, to develop abnormally large liversof a delicate aroma. Produced in many parts of France as well as elsewhere incentral Europe. Available in many forms raw or cooked, as well as in pt, pureand mousse (all of which contain less than 100% of liver and are therefore cheaper).The liver in any form is very highly priced, in particular so the classic conserve, ie.whole liver preserved in a glass container in its own fat, which improves with age.FONDUE - A Swiss (and/or French) cheese dish consisting of melted cheese,served in a pot into which bread cubes are dipped by guests. The cheese can be ofany melting type, but most commonly the following are used: appenzeller, comt,emmenthaler, gruyre or tilsitler. The mixture is thinned with white wine and oftenlaced with garlic, spices and kirsch (cherry spirit). In a similar fashion other dishescan be cooked and are often referred to as fondue, although they are of altogetherdifferent nature; these include meat fondue (pieces of meat, sausages, etc., cookedin hot oil) and chocolate fondue (various fruits dipped into melted chocolate).FUSILLI - Pasta shape: a screw/spiral. (A similar shape is also known aseliche.)

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GALANTINE A cold starter similar to pt but containing layer(s) or whole meat;of symmetrical shape, and coated in aspic jelly in which the galantine is cooked.GAZPACHO A cold (often served with ice cubes) Spanish soup made withtomato, cucumber, onion, peppers, olive oil and breadcrumbs. Originally Gazpachocomes from the south of Spain, but regional variations are common throughout thecountry.GNOCCHI Small dumplings made of flour, semolina or potato, poached and eitherserved as a side dish in place of pasta, or gratinated and served as a starter or maindish.GORGONZOLA - Italian (originally from Lombardia) blue mould cheese made ofcows milk. The cheese is yellowish inside, with a reddish crust, and is criss-crossedby blue/green veins of mould. Full, smooth and creamy, with a relatively strongaroma. In addition to eaten on its own, gorgonzola is commonly used in cooking.GOUDA - Dutch cows milk cheese, one of the main cheese types of the country.Smooth and rubbery in texture, with a yellow paste and an orangey rind. Mild yet fulland round taste which intensifies with ageing; sold in various degrees of maturity.GOULASH Generic term for derivatives of an ancient Hungarian meat dish,nowadays found throughout Eastern and Central Europe, in both soup and casseroleforms (with the former being probably the original); also, either pork or beef is used,although beef is almost certainly the more original of the two. Typically containspepper (paprika) an onions, and is often served with sour cream or similar as acondiment.GRANA (PADANO) - A generic term for Italian hard cheeses which are used incooking or as a table condiment. (See Parmigiano) Grana Padano is a specifictype made in northern Italy around the River Po, and is very similar to ParmigianoRegiano or parmesan.

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GRAND DINNER The classical menu structure, consisting of nine courses in aspecific order, namely:1) Hors doeuvre (starters)2) Potage (soup)3) Poisson (fish or seafood)4) Entre (small meat dish)5) Roti (large roast joint)6) Entremets (mid-course, often vegetarian)7) Fromage (cheese)8) Fruit (fruits or berries)9) Dessert (eg. pudding, ice cream, etc.).Additional courses can include pre-appetisers such as canaps, a light sorbetbetween some of the heavier courses, and/or possibly a coffee avec (ie. withbrandies and liqueurs) with or without petit fours (small sweets) at the end. It is alsopossible to combine the cheese and fruits onto one course (although some puristsactually argue that the inclusion of cheese on the menu pre-dates the concept ofgrand dinner and is therefore old-fashioned). Although it is rare to come across afull nine-course-dinner these days, most restaurant menus still follow the same orderand structure.GRATIN Strictly speaking refers to the crust developing under hot grill, whether ofthe dish itself, or with cheese, sauce or breadcrumbs added; perhaps nowadaysmore commonly used to refer to a general style of cooking whereby a dish is toppedby a layer of cheese and baked in the oven or finished under the grill (salamander).GRISSINI Italian bread sticks, often served with starters or drinks, and alwaysfound on Italian dinner tables.GRUYRE - A hard cows milk cheese from Switzerland (although widely producedin France, too). Soft and full in taste, resembling somewhat Emmenthaler butsweeter and more intense, with a distinctly nutty aroma. Matured for severalmonths. Lends itself to many uses in the kitchen, being particularly well suited tooven-baked dishes and fondue.GUACAMOLE Mexican sauce or dip made of mashed or creamed avocado,mixed with chopped tomatoes, onion or chives, lime juice and spices.

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HALVA(H) or HELVA A Middle Eastern sweet paste made of sesame seeds andoften nuts and plenty of sugar; very rich (both sweet and fatty), and therefore servedmost typically in small portions with a coffee after dinner.HAVARTI - Danish semi-soft full-fat cheese made from cows milk. Very similar tothe German Tilsitler. Light yellow in colour, with a yellow rind (sometimes waxed).Sometimes available in a mature (up to half a year) version. Smooth in both textureand taste, havarti is very suitable for after dinner cheese plates or eating plain withbread.HOLLANDAISE - Emulsion sauce made with egg yolks and butter; can be servedon its own or used as a base for a variety of other sauces, eg. Nonpareille, Sauce auBeurre or Barnaise.HORS DOEUVRE Starter course to a meal.

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JALAPEO A small, hot pepper; often pickled and used in a variety of Mexicanand similar dishes.JAMAICAN BLUE MOUNTAIN A coffee variety grown in Jamaica and elsewherein the region; regarded by many as the finest coffee bean.JAMBALAYA A Creole dish similar to paella, consisting most typically of seafoodand vegetables in a rice base.JOULE, KILOJOULE Unit of energy under the Standard International system ofmeasurements. 1 kJ = ca. 0.24 kcal / 1 kcal = ca. 4 kJJULIENNE Classic vegetable (or other food) shape: cut into thin (1-2 mm) sticks,ca. 3 cm long.KEBAB or KEBAP or KABOB (among others) Generic Turkish and/or MiddleEastern (extending to parts of the Indian subcontinent) term for roasted meat,cooked either in pieces (eg. on a skewer, shish kebab) or in the form of a large joing(eg. on a vertical rotisserie, dner kebab); there are literally hundreds of meat dishesto which the term kebab can be applied.KND(E)L A dumpling (either sweet or savoury) common in most parts of Centraland Eastern Europe; made with either flour, semolina or potato base with variousadditional ingredients, and served either as a side dish or eg. in a soup (consomm).

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LANGOUST(IN)E A saltwater crustacean related to, and in size between, lobsterand crayfish, common in Mediterranean (and French and Spanish/PortugueseAtlantic) cuisines.LAPSANG SOUCHONG - A black tea from China, easily recognisable by itssmoky aroma and black/grey colour. Drunk plain without milk. Simila r varietiesinclude other Souchongs, such as Tarry S. and Imperial S.LASAGNE - Pasta shape: flat sheets, used solely in making an oven-baked dishcalled lasagna (although the terms lasagna and lasagne are used interchangeablyto describe either or both).LIMBURG - Belgian (although widely made elsewhere in the low countries and inGermany) soft cheese made from cows milk. Made into small blocks or loaves witha orangey-brown rind and a pale yellow paste. Ripened fully before selling, resultingin a rather smelly and very aromatic cheese; the taste is not as strong as the smellsuggests, though. When the cheese over-ages it becomes almost liquidy soft, andshould be discarded.

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MACARO(O)N Small round cake or biscuit, traditionally made with groundalmonds and egg whites; crunchy crust hides a soft, chewy middle. Can be madewith additional ingredients such as fruits, nuts or chocolate.MACARONI - Pasta shape: small hollow tubes (either straight or curved).MATRE D[HTEL] The head waiter or restaurant (excluding kitchen) manager;basically the person in charge of the dining facility in restaurant or hotel.MARINADE A liquid in which meat, fish or vegetables are stored to impart aflavour into them and/or to tenderise them; typically includes an acidic base (eg.wine, lemon juice), oil, spices/herbs and/or vegetables. The marinade can be usedto cook the ingredients in, or can be used for basting when eg. grilling.MARMALADE A British (originally Scottish) preserve made most commonly oforanges or other citrus fruits.MARZIPAN A moist, thick paste made of roughly ground almonds and sugar,used in baking and pastry dishes and desserts.MASCARPONE - Soft, fresh cows milk (cream) cheese from Italy. Similar to theGerman quark, and also eaten in the same way: mascarpone is most commonlyused in pastries (either sweet or savoury) and desserts, or as a substitute for freshcream in cookery. It has a very mild, almost bland taste of its own, with a slightsweetness.MAYONNAISE - Cold dressing made of eggs and oil.MELBA Various dishes dedicated to the famous Australian singer Nellie Melba;most commonly refers to a dessert consisting of vanilla ice cream, peaches andraspberries (or rather, raspberry coulis or pure).MIGNON A dish of small cuts of meat (or offal or poultry) fried and served with aMadeira-flavoured sauce and truffles.MIREPOIX A mixture of finely chopped vegetables (onion, carrot, celery) with orwithout bacon, used as the base for many soups, sauces and gravies.MISE EN PLACE Preparations, most commonly of meal ingredients andequipment in readiness for the cooking and serving of an individual course or a meal(or the meal period in a restaurant).

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MOCHA Arabian style coffee and/or coffee made of Arabic bean varieties.MORNAY -White sauce with cheese added.MOUSSE A soft and light mixture containing any variety of sweet or savouryingredients, whisked and folded together and served typically cold; typical examplesinclude salmon mousse (a starter or dip) and chocolate mousse (a dessert).MOZZARELLA - Italian soft cheese which is most commonly made from cows milk,although the original recipe uses buffalos milk. Cows milk produces a very mild-tasting, almost bland cheese, whereas the original kind (only rarely available outsideItaly) has a real character. Mozzarella is by far best known as the pizza cheese,giving the pizza topping its typical rubbery texture. Good mozzarella can also beused in salads, eg. with sliced tomatoes and basic leaves in a light vinaigrettedressing. Sold in small ball or oval shapes.

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NACHO Mexican-style deep-fried corn chips, and/or dishes made using them.NA(A)N A common type of Indian flat bread.NASI GORENG An Indonesian (and more recently Dutch, who often call itrijstaffel) rice-based dish, or a selection of dishes served with rice.NOISETTE A round, small cut of meat, typically fried (in butter) and served plain;similar to a tournedos but not as elaborate in preparation or presentation.NOUGAT A sweet (or sweetmeat) made of sugar, honey and nuts, used in avariety of desserts, ice creams, etc.

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OMELETTE Classic egg dish made by lightly stirring an egg mixture while it cookson a pan, to create a light and moist, barely set result. Omelettes must be cookedon a very hot pan, as quickly as possible, and not quite through, to retain themoisture and lightness until serving (which must be immediate).OOLONG - A black tea type from Taiwan, made by lightly fermenting the tea leaves.Has a delicate, soft taste; usually drunk plain without milk.

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PAELLA Spanish rice dish with various regional variations, containing eitherseafood (when from the coastal regions) or chicken, veal and/or sausages (whenfrom inland), cooked together with chopped tomatoes, peppers and othervegetables, and flavoured and coloured with saffron.PAPILLOTE The decorative paper or foil cap used to cover the end of a chop,poultry leg or a rib bone when serving. More commonly, en papillote, which basicallycan refer to anything either cooked or served wrapped in paper or foil, or in the caseof meat items wrapped into a roll (such as veal or pork fillet flattened out, stuffed witheg. fruit or foie gras and wrapped into a roll for cooking).PARFAIT A cold (iced) dessert similar to sorbet but containing cream, or lookedanother way, similar to ice cream but lighter.PARMIGIANO REGGIANO (PARMESAN) - Very hard Italian cows milk cheese,produced strictly speaking only around the River Po area, but common elsewhere,too. Almost solely used in cooking, or grated and sprinkled onto pasta and meatdishes, salads, etc. Sold either in chunks or ready-grated, although the latter quicklylooses its aroma (often within hours of grating) and should be avoided. Available indifferent degrees of maturity from young (minimum one year of ageing) to the fullymature and intensely