Cooking Glossary


Efficiency Methods - Methods which accomplish satisfactory results with the fewest motions and in the least time.

En Brochette: Cooked on a skewer.

En Papillote: French for "in a paper casing." Refers to a food in a parchment or foil wrapped.

Enterotoxin: A toxin with specific action on the intestinal lining.

Entrée: A dish served to introduce the main part of the dinner. 

Escargot: It is the common name for the land gastropod mollusk. The edible snails of France have a single shell that is tan and white, and 1 to 2 inches diameter. This is what you see for sale at the gourmet food market for some outrageous price.

Essence/extract: While the words may be used interchangeably US-UK all essences are extracts, but extracts are not all essences. A stock is a water extract of food. Other solvents (edible) may be oil, ethyl alcohol, as in wine or whiskey, or water. Wine and beer are vegetable or fruit stocks. A common oil extract is of cayenne pepper, used in Asian cooking (yulada). Oils and water essences are becoming popular as sauce substitutes. A common water essence is vegetable stock. A broth is more concentrated, as in beef broth, or bouillon. Beef tea is shin beef cubes and water sealed in a jar and cooked in a water bath for 12-24 hours. Most common are alcohol extracts, like vanilla. Not possible to have a water extract of vanilla (natural bean) but vanillin (chemical synth) is water solution. There are also emulsions lemon pulp and lemon oil and purees (often made with sugar) Oils, such as orange or lemon rind (zest) oil, may be extracted by storing in sugar in seal ed container. Distilled oils are not extracts or essences. Attar of rose (for perfume) is lard extracted rose petal oil.


Cooking Glossary