There are some words used that might be new to your kids. We define them in each video, but here’s a list of them so that you can more easily participate in conversations with your kid about what they’re learning.
Autumnal: Flavors that remind the person enjoying the meal of autumn. Often warm and hearty, they are flavors like squash, maple syrup, cinnamon, sweet potatoes, walnuts and brown sugar.
Entrée: In French cuisine, and in most parts of the English-speaking world (except the United States and parts of Canada), ‘entree’ refers to dishes that come before or between main courses. In French, ‘entree’ means ‘entrance’ and originally denoted the entry of dishes to the dining hall, from the kitchen.
Entremet cook: An entremet cook creates small dishes (‘entremets’ in French) that are served between courses or as a dessert.
Executive chef: The executive chef is responsible for the operations of the entire kitchen. He or she is highly proficient in all aspects of preparation and presentation of a particular type of food and they oversee all other staff. The executive chef also often curates the menu for the restaurant and oversees the presentation and sensory effect of each dish.
Garde Manger: The chef garde manger is also known as the ‘pantry chef.’ In French, ‘garde manger’ means ‘keeper of the food.’ These chefs are in charge of the preparation of cold foods such as salads, cold meats or fish, hors d'œuvres, appetizers, canapés, pâtés and terrines. Basically, anything that might require refrigeration before serving!
Garnish: An item or substance that’s used to enhance the visual appearance of a dish.
Gazpacho: A Spanish style soup made from tomatoes and other vegetables, served cold.
Kitchen Brigade: Also known as “Brigade de Cuisine” it is a system of hierarchy found in restaurants that have extensive staff. Each staff member has a different, specific role that supports the successful production of large, multi-course meals. The concept was originally developed by legendary French chef, Georges Auguste Escoffier. Escoffier, also known as “the emperor of chefs” is considered one of the most important figures in the development of modern French cuisine. The kitchen brigade is comprised of an executive chef, sous chef, entremet cook, pastry chef (boulanger), garde manger, and many other line cooks and assistants.
Line cook: Line cooks prepare most of the food that comes out of the kitchen. They work under the executive chef or sous chef and are usually assigned to a specific place along the production line, such as the grill, stove, or vegetable and greens prep area.
Manchego: A Spanish cheese, traditionally made with sheep’s milk.
Mise en Place: This term refers to the process of preparation or set-up required before cooking. In French, it means ‘putting in place’ or ‘everything in its place.’ In professional kitchens, it refers to the organization of ingredients and components that a cook will require to create the menu items that are expected to be made during a shift. Following this process allows kitchens to work efficiently and smoothly.
Muhammara: A traditional Mediterranean condiment or spicy appetizer dip usually made from bell peppers, walnuts, chile, onions, bread crumbs, cumin and olive oil.
Purée: A cooked food that has been put through a sieve, blender or other tool to create a paste or liquid suspension. Many thicker soups are made from pureed vegetables.
Sauté: To fry quickly. In French ‘sauté’ literally means "jumped or bounced."
Sear: To burn, scorch or char the surface of something with sudden, intense heat. A technique used most often to brown different meats.
Sous chef: The sous chef is the second in command in a kitchen. In French, ‘sous-chef’ literally means ‘under-chef of the kitchen’. The sous chef has a lot of responsibility within the kitchen, and is in charge of creating plating arrangements, organizing staff, and making sure that customers are content with the quality of the food and service.
Tapenade: A French savory paste (originally from Provence) that is commonly made with olives, capers, anchovies, lemon juice and olive oil. It is usually eaten as an hors d'œuvre, spread on fresh bread.
Three-element dessert: Three-element desserts can be found in most restaurants. They consist of a main item, like a cake or brownie, an accompanying item, like ice cream, and a garnish, which ties the whole dish together.
Umami: A taste sensation that is meaty or savory. This taste is produced by several amino acids and nucleotides (as glutamate and aspartate). It is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness). You can most commonly find this taste in meat broths, or fermented foods. Think soy sauce, nutritional yeast, or cured meats.