Food-Service-Manual-for-Health-Care-Institutions

Hors d’oeuvre Side dish or relish served before the meal; used for luncheons but not for dinners
in France; usually served cold and made of salty, tart, or crisp materials, such as canapés,
radishes, olives, pickles, fish, sausages, and the like
Jardiniere Something prepared with a variety of vegetables
Julienne Vegetables or meat cut into fine strips or shreds; named for the famous chef Jean
Julienne, who invented clear vegetable soup with the vegetables cut into matchlike strips
Jus See AU JUS
Kosher A term applied to food prepared with special precautions; kosher meat from strictly
healthy animals that have been slaughtered and prepared with the Jewish requirements
Knead To work dough by pressing it with the palms of the hands, folding, turning, and pressing
it until it has been worked to a contained, elastic texture
Lyonnaise A sautéed dish seasoned with onions and parsley
Marinade Usually a French dressing in which salad foods, such as cooked vegetables and
meats, are allowed to stand to render them more palatable; it is also used for uncooked meats
to soften tough fibers and to keep meat fresh; in the latter case, the marinade may be simply a
brine or pickling solution
Marzipan A confection made from almond paste, egg whites, and sugar; it is frequently
molded into special shapes and decorated
Meringue A combination of beaten egg whites and sugar; it may be formed into small cakes
and baked or used as a pie topping and baked until brown
Monosodium glutamate (MSG) A white crystalline substance added to food to bring out and
enhance natural flavors, usually meaty flavors
Mousse A delicate mixture containing whipped cream or beaten egg whites; mousses with
pureed meats, fish, poultry, or vegetables as a base are usually bolstered by gelatin and served
cold; dessert mousses contain flavored whipped cream and eggs and are either frozen or chilled;
also used to describe hot dishes that have a particularly smooth texture
Mulligatawny Derived from two East Indian words signifying “pepper water”; a highly seasoned
thick soup characterized chiefly by curry powder; meats, vegetables, mango chutney,
coconut flesh, rice, cayenne, and so forth are used to suit the taste of the cook
Neapolitan A molded dessert of two to four kinds of ice cream or water ice arranged in horizontal
layers; the mixture is sliced across for serving; the name is also applied to a gelatin dish
arranged in layers of different colors
Nectarine A variety of peach; it is smooth and looks like a cross between a peach and a plum
Nesselrode “Containing chestnuts”; Nesselrode pudding: a frozen dessert with a custard
foundation to which chestnut puree, fruit, and cream have been added; it has been termed the
most perfect of frozen puddings
Newburg A form of creamed dish with egg yolks added; originally flavored with lime or
sherry; most often applied to lobster but may describe other foods
Parfait “Perfect”; a mixture containing egg and syrup; may also refer to a layered dessert of
fruit, syrup, whipped cream, and ice cream; frozen without stirring; may be molded but is more
commonly served in parfait glasses
Paté A rich, well-seasoned blend of finely ground meat, poultry, or fish often baked in a crust
Pawpaw A green melonlike North American fruit
Pectin A substance found naturally in certain fruits, especially apples and currants; when
boiled with sugar, it acts as a gelling agent
Petit fours “Small fancy cakes”
A Culinary Glossary
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