chief cook training

1. CERTIFICATE
COURSE IN
MARITIME
CATERING
Vivek Shukla

2. CULINARY TERMS 2
 Bhaji:- Vegetable Raw & Cooked.
 Bhelpuri:- Savoury Mixture of puffed rice , sev, chopped onions and green chills etc.

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 Bagar:- Tadka Or Tempering.
 Chaas:- Butter milk usually flavoured with spices.
• curd / yogurt (chilled)
• leaves mint / pudina
• ginger
• cumin powder / jeera powder
•pepper (crushed)

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 Dhansak:- Parsi specially made from dal, vegetable and meal served with brown rice.
 Chivda:- A mixture of fried nuts, pressed rice, spices served as a snack.

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 Roganjosh:- Red coloured Kashmiri meat preparation with a thin layer of rogan(oil) on top
 Dhokla:- Gujarati savoury steamed snack prepared from Bengal gram served with sweet chutney.

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 Khoa:- Milk reduced to solid texture, also called as Mawa.
 Rabdi:- Concentrated sweetened milk used for shahi tukda.

7. WESTERN CULINARY TERMS
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 Appetizer (Starters):- The first course in a classical menu.
 Canape:- Stater made from small pieces of bread fried or
toasted with a wide-variety of filling.
 Bouquet Garni:- Fresh herbs such as parsley, thyme, bay leaf, tied
together to flavour stew and sauces and removed before dish is served.

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 Barbecue:- Meat is roasted over charcoal fire.
Heavily seasoned sauce used for cooking is also called as barbecue.
 Baste:- To apply fat over food to keep it moist(dry) while cooking.

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 Blanching:- Submerge in boiling water for short time.
 Gherkins:- Small cucumber pickled in vinegar.

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 Giblets:- Edible internal organs of poultry.
 Caramel:- Sugar heated to golden brown colour.
 Garnish:- To decorate a dish.

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 Gelatin:- Ingredient usually prepared from animal hoofs used for jellies and aspic.
 Gratinate:- To colour under a salamander or oven.

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 Marinade:- Spiced mixture of vinegar oil spices or
wine used to coat food before cooking to improve flavour.
 Mignonette pepper:- Coarsely ground black pepper.

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 Par Boil:- Partially cook. To partially cook by boiling. Usually done to prepare food for final cooking by another
method.
 Puree:- Pulp or paste of vegetable or fruit.
 Gizzard:- Stomach From a chicken.

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 Mirepoix:- Roughly chopped carrots and celery.
 Fritter:- Small pieces of vegetable or fruits dipped in a batter and fried.
 Zest:- The rind of citrus fruits used for flavouring.