Recipes

Here is a fun glossary of terms you may come across as you savor all the recipes in the individual sections we have set up for easy access. Pop into the Cocktail tab for a new refreshing drink or into the Entree tab for a fast and easy dinner or an elegant party occasion. The fun is unlimited! Enjoy yourself and feed your senses first!

Recipe (n.) – a set of instructions for preparing a particular dish, including a list of the ingredients required

Method (n.) – a particular form of procedure for accomplishing or approaching something

Technique (n.) – a way of carrying out a particular task, the execution of an artistic plate

Instructions (n.) – detailed information telling how something should be done

Mise en place (French pronunciation: ​[mi zɑ̃ ˈplas]) is a French phrase which means “putting in place”, as in set up. Get everything in place to begin. 

AppetizerAppetizer (n.) – food or drink to stimulate the appetite (usually served before a meal or as the first course)

Antipasto – a course of appetizers in an Italian meal   the first in a series, especially the first course of a meal; an appetizer

Canape – an appetizer consisting usually of a thin slice of bread or toast spread with caviar or cheese or other savory food

Crudites – raw vegetables cut into bite sized pieces, served with a dip or aioli 

soup and salad

Soup/Salad Course (n.) – first course of a 3 course meal, usually placed on the table before guests arrive

Soup -a liquid dish, typically made by cooking meat, fish, or vegetables, etc., in stock or water

Salad -a cold dish of various mixtures of raw or cooked vegetables, usually seasoned with oil, vinegar, or other dressing and sometimes accompanied by meat, fish, or other ingredients.  

EntreeEntree (n.) – the principal dish of a meal

Main Course – the most substantial course of the meal

Course – part of a meal served at one time; “she prepared a three course meal”

Plate – a main course served on a plate; “a vegetable plate”; “the blue plate special”

Casserole – consist of pieces of meat or fish, chopped vegetables and a starchy binder with a crunchy or cheesy topping. Often served in same cooking vessel

A la Carte – listing or serving food that can be ordered as separate items, rather than part of a set meal

  

Side DishSide Dish (n.) – a dish that is served with, but is subordinate to, a main course

Accompaniment – a vegetable or starch served to enhance the entree

One the Side – a related phrase such as “French fries served on the side” or “a salad with dressing on the side” 


Desserts

Dessert (n.) – the sweet course eaten at the end of a meal

Sweets – a small shaped confectionery made with sugar

Tart – a pastry base with an open top usually filled with fruit or custard

Petit four – a small, square cut, frosted and decorated piece of pound cake or sponge cake. French, meaning “small oven”

Parfait – layers of ice cream, syrup and whipped cream 

WineWine (n.) – a beverage made of the fermented juice of various kinds of grapes or fruit, usually containing 10-15% alcohol by volume

Wine Pairing – pairing food dishes and wine to enhance the dining experience wine

White Wine – pale yellowish wine made from white grapes or red grapes with skins removed before fermentation

Red Wine – wine having a red color derived from the skins of dark -colored grapes 

Cocktails

Cocktails (n.) – any mixed drink with a spirit base, usually drunk before meals

Aperitif – an alcoholic beverage taken before the meal, sometime served with an appetizer to stimulate the appetite

Mixed Drink – an alcoholic beverage of two or more ingredients. Typically, a base spirit is combined with other distilled spirits, mixers, sweeteners, juices or water

Martinis & Up Drinks – served “neat”, no ice, and are some of the most classic of cocktails; Manhattan, Cosmopolitan, Sidecar, Gimlet or Martini varieties

Tall Drinks – more liquid and ice meant to be sipped over time. A tall glass of liquor packed with a lot of flavor. Bloody Mary, Screwdriver, Cape Codder

On the Rocks – mixed drinks that are mainly distilled spirits, shaken and strained over ice. White/Black Russian, Mudslide, Rusty Nail, Negroni  

Breakfast WafflesBreakfast (n.) – a meal eaten in the morning, the first of the day. My least favorite meal of the day….

Brunch – a late morning meal eaten instead of breakfast or lunch

Continental Breakfast – a light breakfast usually consisting of  coffee or tea, sweet rolls butter and jam.

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