|
Restaurant Terms ExplainedDining out in restaurants can be one of life's simple pleasures most people take for granted. But for people with celiac disease it can be a real challenge. Here what every gluten-sensitive person should know about cooking terms to help you make wise decisions when eating out. You can always ask if the dish can be prepared without gluten ingredients. But don't be surprised if the restaurant won't accommodate your request - some chefs are fussy. And even if the restaurant does offer to make the dish without glutens, it might taste bland, or be missing some of its flavor. So try ordering a gluten-free dish, if one is on menu. If you're not sure, try and avoid restaurant items that describe dishes in the following terms. In most instances you could be asking for trouble. Here's a basic primer for common restaurant terms. Au Gratin Cooked with a topping of bread crumbs and sometimes butter and/or grated cheese; also referred to as gratiner. Battered Cooked in a coating that usually contains wheat flour, eggs and milk. Bechamel A white sauce made by thickening milk with wheat flour and butter. Beurre Manie A paste made from flour and butter, used to make sauces thicker. Bisque A smooth creamy shellfish soup that's often thickened with flour. Bread To coat with bread crumbs or batter. Coat Usually, to cover with flour or crumbs. Cordon bleu Chicken or veal dish that often includes a bread-crumb crust. Croquette Pureed vegetables encased in bread crumbs and deep fried or sautéed. Croutons Cubes of bread, seasoned and lightly baked or fried, popular on salads. Crusted or Encrusted Thickly coated with flour or bread crumbs in order to bind ingredients to food item. Demi glace A rich, concentrated stock made from beef and veal bones, vegetables and tomato paste, with flour. Dredged Dragged through flour, cornmeal or breadcrumbs. Dumplings Dough shaped like balls or small pillows, sometimes stuffed with vegetables or meat, and poached with stews or soups. Dusted Lightly sprinkled with dry ingredient such as flour. En groute Baked in pastry. Espagnole Sauce A rich brown sauce thickened with flour. Farfel A soup garnish made of finely chopped or minced noodle dough. Fillo A flaky, paper-thin pastry. Fricassee A stew of meat or poultry in gravy, usually thickened with flour. Fritter Food dipped into or combined with batter and fried. Gnocchi Pillow-shaped dumplings made from a paste of flour, potatoes and eggs. Gravy Sauce made from meat juices, often thickened with flour. Marinade May contain soy sauce or other processed ingredients with gluten. Meuniere Dusted with flour and sautéed in butter. Milanaise Dipped in egg and bread crumbs, then fried in butter. Phyllo A flaky, paper-thin pastry. Raspings Finely ground bread crumbs. Roux A paste of fat (usually butter) and flour that is used to thicken sauces and soups. Scallopini Thin sliced meat usually coated with flour and fried. Souffle A dish (often a dessert) made from a sauce, egg yolks, beaten egg whites, flour, and a flavoring or puree and baked until puffed up. Soy Sauce Most soy sauces include roasted wheat or barley. Streusel A crumbly mixture made from flour, butter, sugar and spices. Teriyaki Sauce Contains soy sauce. Tempura Shrimp, seafood and vegetables battered and fried in a flour-based batter. Veloute Sauce thickened with flour; often used as a base for soups, stews and fricassee. Welsh Rarebit Cheese sauce made with ale or beer and served over toast or crackers. Source: Chef central.net Go Back |
About riceworks® CrispsIt isn't just what we put into our whole grain brown rice crisps that make them perfect...>>Where to Buy riceworks®You can pick up riceworks® at a growing number of retail locations...>>
 Lots of good, helpful readings to help celiac sufferers...>> Celiac Societies, Groups & Blogs
Sitemap
|
|
||||||||||||||||||||||||||||||||
|
© Copyright 2008, GlutenFreeSnacksForMe.com Product of the USA. All Rights reserved. Design: The Marketing Chefs |
