FOOD GLOSSARY - English Monkey
to Fats, Oils, Shortenings
ENGLISH MONKEY:  A variation of Welsh Rabbit, a cheese sauce served on toast.
Usually the addition of egg and breadcrumbs makes the difference.
ENGLISH MUFFIN:  Small flat "balls" of yeast dough placed in muffin rings,
allowed to become light, then baked on a griddle. They should be stored in the refrigerator,
and split and toasted before serving.
ENTRÉE:  This
French term indicates a small prepared dish served between the main courses at a
formal dinner, but in this country we use the word to describe the important course
of a meal, that preceded by appetizer and followed by dessert.
ENTREMETS (French):  From the verb "to place between;" a side dish, generally
referring to dainty dishes of vegetables or hot and cold sweets and savories, usually
a second course.
ESCALLOPED:  More commonly called "scalloped" and refers to food baked
with a sauce, usually a cream sauce.
ESCALOPE (French):  A small thin slice of meat or fish.
ESCARGOTS (French):  Snails
ESCOFFIER:  A famous French chef, one of the great names in French cookery.
Escoffier's cookbook is considered one of the authorities on French cooking.
ESSIG FLEISCH (German):  Literally, vinegar meat, a potted meat which has a vinegar
added for seasoning. It is an old-time Eastern European dish.
EXTRACTS:  Usually
refers to flavoring extracts- that is, essential oils in solution, usually with
alcohol added. Examples, are vanilla extract and almond extract. In recipes it's
customary to refer to just "vanilla," while with other extracts the word "extract"
is always included. Flavoring extracts should be purchased in small quantities because
their flavor deteriorates quickly when exposed to air. They should be kept tightly
closed after each usage. See also Beef Extract.
FAGGOT:  A
small bundle of herbs, usually consisting of three or four sprigs of parsley, one
or two stalks of celery, half a bay leaf, and a sprig or two of thyme, that are
tied together and cooked in a stew, sauce, et., to give added flavor.
FARINA:  Properly
the term describes meal made from any grain, but, in common use, farina refers to
a wheat cereal used as it breakfast food and for puddings. See Cereals.
FATS, OILS, SHORTENINGS:
Butter:  Butter
is the solidified fat of milk, made by churning cream. It contains not less than
80 percent fat, an important amount of vitamin A, and a high-energy value of 100
calories per tablespoon. The addition of coloring and salt is optional. Butter may
be government graded for quality; the grades depend on the quality factors: flavor,
body, color, and salt. The two top grades have ratings expressed as follows: U.
S. 93 Score or U. S. Grade AA, and U. S. 92 Score or U. S. Grade A. Butter below
92 has a stronger flavor.
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