Summary

This article is a guide to cooking terms from A to C, providing definitions and historical context for terms like arrowroot, aspic, au gratin, canapé, capers, cornichons, and crudité.

Abstract

The article is a comprehensive guide to cooking terms from A to C, aimed at beginner cooks who want to understand the culinary language. It provides detailed definitions of terms like arrowroot, a thickening agent; aspic, a savory jelly made with meat stock; au gratin, a French cooking technique; canapé, a type of hors d'oeuvre; capers, a pickled or salted flower bud used in relishes and sauces; cornichons, a small tangy pickled cucumber; and crudité, a platter of raw vegetables. The article also includes historical context and usage of these terms, as well as tips on how to use them in cooking.

Opinions

Arrowroot is a versatile thickening agent that can be used in a variety of dishes.
Aspic was once popular, particularly in the 1950s, but has since fallen out of favor.
Au gratin is a French cooking technique that adds flavor and texture to dishes.
Canapés are a type of hors d'oeuvre that can be served at happy hours or as finger foods.
Capers are often used in Italian food and have a long history of use in cooking and medicine.
Cornichons are a French version of pickled gherkins, seasoned with tarragon.
Crudité is a simple and healthy platter of raw vegetables, often served as an appetizer.

25 Cooking Terms From A to Z: Beginning With A to C ~ Part 1

Are you learning to cook? Do you watch cooking shows or read food blogs and see cooking or culinary terms that you are not familiar with? This 4-part article series is for you.

Part 1: Cooking Terms From A to C

1) arrowroot

2) aspic

3) au gratin

4) canapé

5) capers

6) cornichons

7) crudité

♦ Arrowroot

♦ Arrowroot is a thickening agent.

♦ Aspic

♦ Aspic used to be popular; circa 1950. The definition from the dictionary says “a savory jelly made with meat stock, set in a mold and used to contain pieces of meat, seafood, or eggs.”

♦ Au gratin

♦ Au gratin (or “gratinée”) is a French cooking term. Everybody wants to eat like the French! Especially when the term simply means a cooking technique where breadcrumbs or grated cheese or both are sprinkled on top (of whatever the food is … potatoes, cauliflower, etc.) and browned. The French verb “gratiner” translated into English is “to brown.”

♦ Canapé

♦ Canapé. When you say this word, some think finger foods or appetizers; some say hors d’oeuvre, and some clarify by saying it’s a type of hors d’oeuvre. Still, others say it’s that fun food they serve at happy hours. The canapé had a humble beginning.

♦ Capers

♦ Capers are often used in Italian food. They come from a plant that grows in the Mediterranean region. Its unopened flower buds or capers are pickled or salted and used in relishes, sauces, etc. How to grow, pick and preserve capers. Historical records of ancient civilizations indicate they were used in cooking and for medicinal purposes.

♦ Cornichons

♦ Cornichons (pronounced: KOR-nee-shons). In America, we have little pickles called gherkins. In France, the French word for gherkins is “cornichons”: a small tangy, tart or sour (depending on your tastebuds) pickled cucumber that is seasoned with tarragon.

♦ Crudité.

♦ Crudité. Heard this term used by the diva Martha Stewart on one of her cooking shows. She said she was making a platter. Basically, it’s a platter of raw vegetables. It is a French term that means “rawness”.

Are you a newbie cook? Hope this helps.