› Cooking Terms

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451 cooking term submissions by the community.


Vandyke   Definition: Is the verb to describe the process of cutting zig-zag patterns around the circumference of a lemon or other fruit ( orange, kiwi, lime, tomato, melons ) to create a  decorative garnish.                                                                               read more


Docking   Definition: The process of making small holes in the surface of an item before baking such as pie crust or pizza.                          Some thoughts :  Bursting dough - How to prevent?                                                                                                A fork can be used as well. read more

Foyot sauce

Foyot Sauce   Definition: A variation on the Bearnaise sauce made by adding glace de viande. This sauce is usually served with meat but can be used for other plating. (a.k.a. Valois sauce)                                                                                                     Sauce Foyot and other thoughts :                                                      Glace de veau Viande, Espagnole,... read more

Charon sauce

Charon sauce   Definition: A hollandaise or bearnaise sauce that has been tinted with pink by using tomato puree. Can be served with fish, poultry or meat.                                                                       Read about some nice sauces:              soft shell crab                                                                                     read more


Cooking Term   Definition:  Dégrassier:  To skim,  and / or to remove the fatty film that forms over soups, consommés and broths.                 read more

Coral sauce

Coral sauce   Definition: A sauce which is coral in color and is used for seafood/fish dishes.   Sauce is composed of heads and shells of prawns, lemon grass, garlic, sambal oelek, chicken stock, fish sauce, salt to taste.   Recipes vary.                                                                                                                    Oh the talk on : seafood                                                                                               Served here with... read more


Appetizer   Definition: An appetizer is a small bite-sized food served before a meal to whet the appetite and excite the palate.                                                                                                                                                                       What are they saying ? appetizers                                                                                               read more

Paloise sauce

Paloise sauce   Definition: Said to have originated in Pau. This is a twist to the classic bearnaise sauce, instead of terragon, mint is used.   Ingredients : wine vinegar, white wine, shallots, chevril, nutmeg, peppercorns, mint, egg yolks, butter, lemon, salt , pepper.   Recipes vary.                                                                                                        Lamb with paloise sauce.   read more


Pipe   Definition: To force meringue, icing, savory/sweet butter, potato puree, or the like, through a pastry bag fitted with a tube, to decorate various dishes.                                                     Help on piping:  Piping with cream cheese icing                                                                                                                                                     read more

Albert sauce

Albert sauce   Definition:   A rich horseradish sauce with a base of butter , flour and cream. Usually served with beef.                                                                                                  read more › Cooking Terms