Terminological Kitchen

1. Frittata: is an egg-based Italian dish similar to an omelette or crustless quiche or

scrambled eggs, enriched with additional ingredients such as meats, cheeses, or
vegetables. The word frittata is Italian and roughly translates to “fried”.

Frittata has come to be a term for a distinct variation that Delia Smith describes as “Italy’s
version of an open-face omelette”. When used in this sense, there are four key differences
from a conventional omelette.
 There is always at least on optional ingredient the most popular
being cubed potato, and such ingredients are combined with
the beaten egg mixture while the eggs are still raw rather than
being laid over the mostly cooked egg mixture before it is
folded, as in an omelette.
 Eggs may be beaten vigorously, incorporate more air than
traditional savory omelettes, to allow a deeper filling and a
fluffier result.
 The mixture is cooked over a very low heat, more slowly than an
omelette, for at least five minutes, typically 15, until the
underside is set but the top is still runny.
 The partly cooked frittata is not folded to enclose its content, like an omelette, but is
instead either turn over in full, or grilled briefly under intense salamander to set the
top layer, or baked for around five minutes.
 Equipment required: skillet pan.
2. Quiche/ˈkiːʃ/: is a French tart consisting of pastry crust filled with savoury custard and
pieces of cheese, meat, seafood or vegetables. The best-know variant is
quiche Lorraine, which includes lardons or bacon. Quiche can be served hot or
cold. It is popular worldwide.
 Quiche Lorraine: (named after the Lorraine region of France) is a
popular variant that was originally an open pie with eggs, cream and
lardons. In English-speaking countries, modern preparations of the dish
usually include mature cheese (Cheddar cheese often being used in
British varieties), and the lardons are replaced by bacon.
 There are many variants of quiche, using a wide variety of ingredients.
Variants may be named descriptively, often in French, e.g. quiche au
fromage (quiche with cheese) and quiche aux champignons (quiche with
mushrooms) or conventionally, e.g. florentine (spinach) and provençale
(tomatoes).
3. Syllabub: is a sweet fish from Cornish cuisine, made by
curdling sweet cream or milk with an acid like wine or
cider. It was popular from the 16th to 19th centuries.
Early recipes for syllabub are for a drink of cider with milk.
By the 17th century it had evolved into a type of dessert
made with sweet white wine. More wine could be added
to make a punch, but it could also be made to have a
thicker consistency that could be eaten with a spoon, used
as a topping for trifle, or to dip fingers of sponge cake. The
holiday punch, sweet and frothy, was oftentimes
considered a “ladies drink”. The milk and cream used in those days would have been thicker
so modern recipes may need to make some adjustments to achieve the same effect.
4. Salsa Verde (green sauce): is a type of spicy, green sauce in Mexican cuisine based on
tomatillo and green chili peppers.
In the cuisines of Mexico and the Southwestern United States, it is often served with
Mexican or Tex-Mex style dishes like enchiladas and chicharrón (pork rinds). The version typical
of New Mexico consists mostly of green chile rather than tomatillos.
This green sauce comes in subtypes: cooked sauce, in which the ingredients are cooked and
then ground; roasted sauce, in which the elements are roasted on a comal and then ground;
raw sauce, in which ingredients are ground and eaten without cooking; and a combination
in which some of the elements are cooked. Cooking or roasting the tomatillo will enhance
the flavor, providing a sweeter salsa. After the sauce is prepared, it can be cooked again in a
pan with a little oil.
5. Green sauce or greensauce: is a family of cold, uncooked sauces based on chopped herbs,
including the Spanish and Italian salsa verde, the French sauce verte, the German Grüne
Soße or Frankfurter Grie Soß, the British mint sauce and greensauce, and the Argentinian
chimichurri.
Green sauce made with parsley and often sage was one of the most common sauces of
medieval cookery.
- The Apicius (1st century CE) mentions a Ius viride in avibus ‘Green sauce for fowl’
consisting of pepper, caraway, spikenard, cumin, bay leaves, a variety of green herbs,
dates, honey, vinegar, wine, broth, and oil.
- In Spain, salsa verde (“green sauce”) usually refers to fish sauce. The sauce is prepared
using a base made of garlic and onion sofrito. A flour-coated piece of fish (typically hake,
clams) is added to it. Once the flour coating has cooked, white wine and fish fumet is
added, letting the fish be boiled. As the fish is cooked through, the sauce thickens. In the
final steps, parsley is added, giving the sauce its characteristic green colour. Merluza en
salsa verde (Hake in green sauce) is perhaps the most typical dish prepared in this way.
 Depending on the fish and on the region, other green herbs may be employed as well,
including spinach, fresh savory, watercress, or tarragon.
- The Italian salsa verde is a cold rustic sauce, and includes parsley, vinegar, capers, garlic,
onion, anchovies, olive oil, and possibly mustard. The ingredients are coarsely chopped,
formerly by hand, now often in a food processor. In some regions, cubes bread is soaked
in vinegar and blended with other ingredients, which creates an emulsion somewhat
similar to a vinaigrette. In other regions, there is no bread.
- Salsa verde is used as a condiment or dipping sauce for meats, fish, poultry, or
vegetables. Salsa verde served with bollito misto in Piemonte and Lombardia is a “classic
meat dish” served in many city and country restaurants. The salted lake sardines from
the Lago di Como, called misoltini, are warmed or grilled and served with salsa verde. It
is also served with other grilled or stewed fish. A salsa verde with garlic, called agliata, is
a traditional specialty of the Siena region on the feast day of Saint John.
- Gremolata is a green sauce in Milanese cuisine based on parsley, lemon peel, and garlic,
and is the usual accompaniment for ossobuco.
- The French sauce verte au pain was already known in the Renaissance, and was
originally a bread sauce very similar to the Italian. Today, sauce verte is usually
mayonnaise flavoured with tarragon, and sometimes parsley and sage. Lemon juice is
often used instead of vinegar.
- Grüne Soße is a specialty of the German state of Hesse. Centres of popularity are the
cities of Frankfurt am Main (where it is sometimes called “ Grie Soß”) and Kassel, which
lay claim to its origins. The Frankfurt-style is made exclusively from seven fresh herbs,
namely parsley, chives, chervil, borage, sorrel, garden cress, and salad burnet together
with sour cream, oil, vinegar, mustard, salt and added hard boiled eggs. Variants of
other local areas, often varying by season, include dill, shallots, lovage, lemon balm, and
even spinach. In more frugal times, daisy leaves, broad plantain leaves, and dandelion
leaves have been used.
- The hard-boiled eggs are sieved or pureed before being mixed with sour cream to form
the creamy base of sauce. The fresh chopped herbs are then added. Some variations use
buttermilk, quark, or yoghurt instead of sour cream. In the city of Kassel, a combination
of sour cream and Schmand is used.
- The sauce is served cold with peeled boiled potatoes or just with rye bread, as an
accompaniment to either hard-boiled eggs or roast beef brisket. It may also be served
with cooked fish or roast beef, or as a side dish to barbecue. A local schnitzel specialty,
called Frankfurter Schnitzel, is always served with green sauce, along with apple cider
(Apfelwein) as a traditional accompanying drink.
 - British greensauce is made of herbs, especially sorrel, mixed with vinegar and sugar. It is
eaten with meat. It is first documented in the 12th century in the writings of Alexander
Neckham. His recipe includes sage, parsley, dittany, thyme, garlic, salt, pepper, and a
spice which is little-known nowadays, costus. Sorrel was so heavily used in greensauce,
that sorrel itself was sometimes called ‘greensauce’.
- Chimichurri is a green sauce used in Argentina and other parts of Latin America, usually
served on grilled meat.
6. Petit four (plural: petits fours, also known as mignardises) is a small bite-
sized confectionery or savory appetizer
7. Pappadam:
8. Nugget:
9. Pepperoni:
10. Table salt:
11. Fettuccine:
12. Linguine:
13. Myrtle:
14. Chutney:
15. Blanquette:
16. Warrigal greens:
17. Stilton:
18. bordelaise sauce
19. Poêling 
20. Junk food
21. Sauce paloise
22. Quangdong
23. Native pepper
24. Boysenberry
25. Crumpet
26. Cornichons
27. Quiche
28. Sconce
29. Crepe suzette
30. Stilton cheese
31. Raclette
32. Sultana
33. Ratatouille
34. Caraway seed
35. Rice pilaff
36. Lyonnaise potatoes
37. Daikon
38. Idaho potatoes
39. Gum leaves
40. Navy bean (Haricot bean)
41. Raita
42. Pakora
43. Cacik
44. Moussaka
45. Clostridium perfringens
46. Bacillus cereus
47. Cassava root (tapioca)
48. Rindless bacon
49. Live yabbies
50. gow gee wrappers
51. Kebab
52. Tabouli (tabbouleh)
53. Mesculin
54. Tandoori chicken salad
55. Arancini
56.