Preserved lexicons

Handy glossary to speak like an expert, using the terminology of the great chefs.

APPERTIZATION (OR CANNING)
« Method allowing the preservation of food in airtight containers for a long period, after undergoing heat treatment. »
JAM JAR
« Container with a screw-top lid in which jam is preserved. »
SKIM
« To remove the floating white foam during the cooking. »
SKIMMER
« Accessory used for skimming. »
MARINADE
« Liquid mixture, usually of vinegar or wine with spices and herbs, in which meat or fish is soaked before cooking. »
HALF
« Apricot or peach halves. »
PASTEURIZATION
« The process of heating a food to a specific temperature (between 70°C and 85°C) for a specific period of time and refrigerating it quickly afterwards. Pasteurized foods must be kept in cool places (3 to 4°C). »
JAM POT
« Container without sealing cap in which jam is preserved and sealed with paraffin and/or a sheet of cellophane. »
UHT PROCESS
« Used for the treatment of milk, heated up to 150°C so as to destroy all microorganisms. This is called sterilization. This heat processing changes the taste by denaturing the protein structure. »
BRINE
« Salt water used for preserving and pickling foods. »
STERILIZATION
« The process of destroying all microbial germs in a preparation. »
HEAT TREATMENT
« Using heat to ensure food products are sterilised. »

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