International Culinary Dictionary.pdf

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International
Culinary
Dictionary
Derek A. Pines
S U M M E R S D A L E
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Copyright © Derek Pines 1996
Reprinted 2002
All rights reserved.
No part of this book may be reproduced by any means, nor
transmitted, nor translated into a machine language without the
written permission of the publisher.
Summersdale Publishers Ltd
46 West Street
Chichester
West Sussex
PO19 1RP
United Kingdom
www.summersdale.com
ISBN 1 873475 63 2
Introduction
Wander around your local supermarket and you will realise that the
British cook and consumer is thoroughly spoilt for choice. The range
of foodstuffs is truly international as more and more exotic prod-
ucts become readily available. Cooking is now fresh, imaginative
and strongly influenced by the prevalence of previously unusual
ingredients.
Along with the growth of the food market, healthy eating is now an
important part of many people's lifestyles. The diet industry has
capitalised on this and vegetarianism is increasing in popularity.
However, even for an already confident cook this vast array can be
a little awesome. This dictionary will guide you through the culi-
nary minefield - never again need you be confused by alfalfa or
zabaglione. Simply look up the word and a simple and informative
description will answer your questions.
It is virtually impossible to cover everything edible and drinkable
in this dictionary and the agreement over culinary terms is a long
standing source of dispute. I hope though that this book will cover
most evenualities. The most complicated recipes should now be
made a little easier and you can start to enjoy choosing your ingre-
dients, preparing them, cooking and, best of all, eating the final
finished dish!
OVEN TEMPERATURE CHART
F
C
GAS
DESCRIPTION
225
110
¼
Very Cool
250
130
½
Cool
275
140
1
Fairly Cool
300
150
2
Moderate
325
165
3
Fairly Warm
350
180
4
Warm
375
190
5
Moderately Hot
400
200
6
Fairly Hot
425
215
7
Hot
450
230
8
Very Hot
500
250
9
Extremely Hot
OILS AND FATS
This chart indicates which cooking oils, margarines and fats are the
healthiest, ie. those containing the smallest percentage of saturated fats.
Mono-
Poly-
Oil/Fat
Saturated
unsat.
unsat.
%
%
%
Coconut oil
85
7
2
Butter
60
32
3
Palm oil
45
42
8
Lard
43
42
9
Beef dripping
40
49
4
Margarine, hard (vegetable oil)
37
47
12
Margarine, hard (mixed oils)
37
43
17
Margarine, soft (vegetable oil)
32
42
22
Margarine, soft (mixed oils)
30
45
19
Low-fat spread
27
38
30
Margarine, polyunsaturated
24
22
54
Ground nut oil
19
48
28
Maize oil
16
29
49
Wheatgerm oil
14
11
45
Soya bean oil
14
24
57
Olive oil
14
70
11
Sunflower seed oil
13
32
50
Safflower seed oil
10
13
72
Rape seed oil
7
64
32

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