| K A
T A |
A R T I |
Fajita
(fah-HEE-ta) |
The Spanish word for skirt steak. Most people associate the
word fajita with strips of meat that go into the taco. Fajita
is a highly flavorful cut of meat that comes from the outer
covering of the breast near where the brisket comes from.
|
Focaccia
(foh-KAH-chee-ah) |
An Italian dimpled flat bread similar to pizza dough. It
is traditionally oiled and baked in a wood oven. Focaccia
toppings are generally quite simple. Perhaps the most common
one is sliced fresh tomatoes, thinly sliced prosciutto, and
shredded arugala. Other common toppings include straight prosciutto,
just tomatoes, or tomatoes and thinly sliced mozzarella. Olive
oil is served at the table so the diner can drizzle some to
taste. |
Fondue
(fahn-DOO) |
The word fondue comes from the French word "fondre,"
which means, "to melt." It is a pot full of melted
cheese in which crusts of bread are dipped. |
Fromage blanc
(froh-MAHZH BLAHN) |
Also called fromage frais. In French it literally translates
as "white cheese" and that's what it is. It is a
simple cheese made with milk and a culture. The technique
is identical to making yogurt. The texture of fromage blanc
depends on how long, or if, you drain the cheese after the
culture incubates in the milk. Some people know it as a runny
cheese that has a texture similar to that of yogurt. In France
is sold next to yogurt in French grocery stores, and like
yogurt, it is often flavored with fruit. |
Ganache
(gahn-AHSH) |
Ganache is a rich chocolate mixture made by combining chopped
semisweet chocolate and boiling cream and then stirring until
smooth. The proportions of chocolate to cream can vary, and
the resulting ganache can be used as a cake glaze or beaten
until fluffy and used as a filling or as the base for truffles
and other chocolate confections. |
Garam Masala
(gah-RAHM Mah-SAH-lah) |
Bukan jenis garam, melainkan
Traditionally used in northern Indian cuisine, garam masala
means literally "warm spice blend" because its spices
are supposed to heat the body. There are many variations of
garam masala and it can contain up to twelve spices. Some
of the spices can be cardamon, coriander, cumin, black pepper,
cloves, cinnamon, and nutmeg. |
Gelatin
(jau-LAH-teen) |
The word gelatin comes to us from the French word geatine
meaning “edible jelly” and gelato meaning”
to freeze.” In Italian, it's gelatina. An odorless,
colorless, tasteless thickening agent is the nutritious glutinous
protein material obtained from animal tissues by boiling.
Most comes from beef bones, cartilage, tendons, and pigskin. |
Genoise
(zhayn-WAHZ) |
Cake yang mirip dengan Sponge cake. Aslinya berasal dari
Genoa, Italy.
Bedanya dengan sponge cake, Genoise biasanya ditambahkan sedikit
mentega yang dilelehkan sehingga rasanya lebih lembut.
|
Ghee
(GEE) |
Ghee is clarified butter with all of the water and solids
removed. Ghee will not scorch or burn and can be cooked at
higher temperatures than any oil. It allows cooking with butter
at a higher temperature before it will burn. It removes the
milk solids from the butter and will last in the fridge for
a long time! Ghee can be used in place of butter (it has a
nutty more intense flavor). It can also be used for stir-frying
as the ghee making process removes the protein solids permitting
it to be used in high temperature cooking. It does not require
refrigeration if you keep moisture out of it; for example,
don't dip a wet spoon into the ghee jar. Ghee is used extensively
in good Indian Cuisine. Ghee comes from ancient India; I believe
the first reference to ghee comes from the Ayurveda text,
which dates back a couple thousand years. |
Gourmet
(goor-MAY) |
(1) A gourmet is a person of impeccable taste. A gourmet
is not only concerned with the quality of the food and wine
he serves, but also with the way the food he chooses harmonizes
with each other.
(2) Food of the highest quality that is perfectly prepared
and presented. |
Granita
(grah-KNEE-tah) |
These are slushy grainy water ices, usually come in lemon
or coffee flavors, are normally found in bars, and are more
common in southern Italy. |
Guacamole
(gwok-ah-moh-lay) |
Saos yang terbuat dari buah alpukat yang dicampur dengan
air jeruk nipis/lemon, bawang bombay, tomat dan ketumbar.
Biasanya disajikan untuk dipping nachos ataupun crackers.
|
| Hazelnut |
Also called filberts. According to a manuscript found in
China, from the year 2838 B.C., the hazelnut took its place
among the five sacred nourishments God bestowed to human beings.
The cultivation of hazelnuts has been going on for over 4500
years. In olden times, the nut was used as a medicine and
tonic. Up until 1940, most hazelnuts were imported to the
United States from Sicily and Naples. Now the nuts are grown
in Oregon and Washington. Nuts begin forming on the trees
in the early spring. They mature during the summer months
and are harvested in the early fall. The nuts usually grow
in clusters of two or three, each nut covered with an open
ended husk that extends beyond the rounded nut itself. When
the nuts mature, they fall free from the husks to the ground
where they are harvested. |
Hors d'oeuvres
(or DERV) |
Means little snack foods, small items of food or light courses,
served before or outside of ("hors") the main dishes
of a meal (the "oeuvres") which are intended to
stimulate the appetite. The terms hors d'oeuvres and appetizers
are often used interchangeably, but there is a difference:
hors d'oeuvres are the small savory bites, typically finger
food, served before a meal, while appetizers appear as the
first course served at the table. The name hors d'oeuvres
comes from the French and is literally translated as "out
of the work," but it's more logical to think of it as
meaning "apart from (or before) the meal." |
| Icing |
A term often interchangeable with "frosting" and
preferred in America to describe the sugar-and-water mixture
used to decorate and cover cakes. It may also contain other
ingredients and flavorings. The word is akin to "ice"
for the icing becomes firm or glazed after being applied. |
Jalapeno
(hal-la-PAY-nyo) |
Named after Jalapa, the capital of Veracruz, Mexico, these
smooth, dark green (scarlet red when ripe) have a rounded
tip and are about 2 inches long and 3/4 to 1 inch in diameter.
Although not as hot as other chile peppers, most people love
the flavor this pepper has. Heat range is 3-6, depending on
the variety.
Besides their flavor, jalapenos are quite popular because
they're so easily seeded (the seeds and veins are extremely
hot). They're available fresh and canned and are used in a
variety of sauces, sometimes stuffed with cheese, fish or
meat, and in a multitude of dishes. In their dried form they
are known as chipotles. Pickled, it is called cscabeche. |
Julienne
(joo-lee-EHN) |
To cut food into thin sticks which are also called matchsticks.
Food is cut with a knife or mandoline into even slices, then
into strips. |
