Culinary and Sushi Glossary

I’m not gonna go into anything too fancy on here, I like to keep it simple  🙂

 

Knife Cuts

Large Dice – 3/4 in x 3/4 in square

Medium Dice – 1/2 in x 1/2 in square

Small Dice – 1/4 in x 1/4 in square

Batônnet – 1/4 in x 1/4 in x 2 in long

Julienne – 1/16 in x 1/16 in x 2 in long

Brunoise – 1/16 x 1/16 in square

Mince – Chopped very finely. This is usually confused with Brunoise.

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Concassé – Usually deals with tomatoes; to peel, seed, and rough chop.

You core the tomatoes and score an X on the bottom.  You then blanch them until you see the skin start to peel away, usually under 1 minute..you don’t necessarily want to cook the tomato.  Shock the tomato in an ice bath and peel.  Now, a real concassé would mean you would seed the tomato but honestly, unless it’s meant to be really fancy or garnish, don’t bother.  Finally rough chop to the desired size.

Deglaze – To add a liquid to a pan to dissolve the remaining food stuck on the bottom of the pan.

Liaison – A mixture of egg yolks and cream used to enhance and lightly thicken a sauce or liquid.

Liaisons have to be tempered in order to prevent coagulation.

Mirepoix – A mixture of roughly cut vegetables used for flavoring in stocks and sauces.

Mirepoix usually consists ofcarrots, onion and celery, but a White Mirepoix,

made of parsnip, onion and celery can be used for lighter soups.

Monter au Beurre – To finish with raw (whole) butter.

Mother Sauces – Also called Grand Sauces, the 5* basic sauces that others (small sauces) are derived from.

Velouté

Béchamel

Demi-Glace

Tomato Sauce

Hollandaise

*Some people consider Béarnaise (a Hollandaise derivative) to be a Mother Sauce, but it all depends on how you’re taught.

Roux – A cooked mixture of equal parts fat and flour.  It is usually used for sauces and soups.

There are 3 kinds – white, blond and brown.

 How to make a roux

 

Sweat – To cook in fat until soft.  Usually used for vegetables.

Temper – Raising the temperature of a liquid by slowly whisking a hotter liquid to it.

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Sushi Terms

 

Sashimi – Raw fish

 

Types

Maki – Roll

Futomaki – “Fat” or Large Roll

Nigiri-zushi – “Fingers” of rice with ingredients on top

Chirashi-zushi – Bed of rice with ingredients on top

Inari-zushi – Fried tofu stuffed with rice

Temaki-zushi – Hand roll, shaped like a cone

 

Common Ingredients

Aburage – Fried Tofu

Ama-ebi – Sweet Shrimp

Anago – Saltwater Eel

Ebi – Shrimp

Hamachi – Yellowtail

Hirame – Flounder

Hokkigai – Surf Clam

Ika – Squid

Ikura – Salmon Roe

Kappa – Cucumber, when used in a roll

Katsuo – Bonito

Kyuri – Cucumber

Kani – Crab

Maguro/Toro – Tuna

Masu – Trout

Sake – Salmon

Tako – Octopus

Tamago – Egg

Tekka – Tuna, when used in a roll

Unagi – Freshwater Eel

Umeboshi – Pickled Plum

Uni – Sea Urchin

Nori – Seaweed Wraps

Wasabi – Japanese Horseradish

Shoga – Pickled Ginger

 

More on the way!!!

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