Cooking Terms
Many of the cooking terms in use today stem from French cooking due to its predominant influence in today's cuisines. However, the influx of other cooking traditions from other regions of the world today is expanding our understanding of fine cooking traditions, and therefore expanding our repetoire of cooking terms that reflect the wonderful diversity of food preparations and combinations the world over, including the fusions of various cultural recipes yielding new, delectable creations.
- Aoili: a garlic mayonnaise, incorporating egg yolks, olive oil, garlic and lemon juice, today many variations exist (eg. wasabi aoili), depending on herbs or other flavorants added, in purist form aoili is garlic and mayonnaise
- Melange: a mixture; a medley, "a melange of tender vegetables and herbs"
- Persillade: a sauce or seasoning mixture of parsley chopped together with seasonings including garlic, herbs, oil, and vinegar, in its simplest form, just parsley and garlic, it is a common ingredient in many dishes, part of a saute cook's mise en place
- Ratatouille: a traditional vegetable stew that was once known as a poor man's meal but is now one of the most known and loved around the world
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