Baba - A small cake made from enriched yeast dough, often flavored with candied fruits, and

soaked with a rum or Kirsch syrup after baking. This dough is also used to make the larger
savarin.
Baekenhofe - An alsacienne stew made of pork, lamb, and beef layered with potatoes and
onions. The meat is first marinated in wine and herbs for a minimum of 24 hours, then
assembled and baked in a paste sealed casserole until the meat is buttery tender. The juices
are reduced and the top is browned under the broiler. Crisp bacon and fried leeks are used
to garnish this dish.
Bagna Cauda - Meaning "warm bath", this is a dip made of anchovies, olive oil, and garlic.
Unlike the French anchoiade, this is served warm and is not emulsified. Bread and raw
vegetables are served with this dip.
Bain-Marie - Simply a water bath. It consists of placing a container of food in a large,
shallow pan of warm water, which surrounds the food with gentle heat. The food may be
cooked in this manner either in an oven or on top of a range. This technique is designed to
cook delicate dishes such as custards, sauces and savory mousses without breaking or
curdling them. It can also be used to keep foods warm.
Baked Alaska - A dessert comprised of sponge cake topped with ice cream and covered
with meringue. The dessert is then placed in a hot oven to brown the meringue before the
ice cream can melt.
Baking Powder - A leavening agent combining an acid with bicarbonate of soda to form the
gas which enables baked products to rise. The chemical reaction between the acid and the
soda produces carbon dioxide to leaven the product. The most common form of baking
powder is the double acting variety, which produces gas upon mixing and again at high
temperatures. Always store this tightly covered.
Baking Soda - A leavening agent which is used as an essential ingredient in baking powder.
When used alone as a leavener, recipes must include some type of acid to neutralize the
resulting sodium carbonate in the finished product. Buttermilk, yogurt, sour cream, and citrus
juice are adequate acid to use. You may also use baking soda to help neutralize the acid in
recipes that call for large amounts of fruit.
Baklava - A very sweet dessert made of layers of flaky pastry filled with a mixture of ground
nuts and sugar. The pastry is sliced, baked, and brushed with a honey syrup flavored with
lemon or rose water.
Ballottine - A pt-like dish in which forcemeat is stuffed back into the boneless carcass from
which the forcemeat was made. This may include fish, poultry, game birds, or even some
cuts of meat. The mixture is wrapped in muslin and poached or braised. These dishes may
be served hot or cold.
Balsamic Vinegar - A wonderfully fragrant vinegar made from the juice of Trebbiano grapes.
The juice is then heated and aged in wooden barrels, evaporating and concentrating in
flavor. The resulting vinegar is deep rich brown with a sweet and sour flavor. Well aged
balsamic vinegars are very costly, some reaching an astronomical $200 an ounce. Most
balsamic vinegars found in the US are not "aceto balsamico tradizionale", but un aged
balsamic vinegar. These vinegars lack in body and flavor that the well-aged balsamic
vinegars possess, yet have a fair sweet and sour balance of flavor not found in any other

vinegars.
Bangers - British colloquial term for sausages. "Bangers and mash" are sausages and
mashed potatoes.
Barding - The practice of wrapping lean cuts of meat to be with thin slices of back fat. The
converse of this is larding, in which long strips of fat are inserted into the cut of meat to keep
it moist during cooking.
Barquette - A small oval shaped pastry shell with either sweet or savory fillings.
Basquaise - Food prepared in the style of Basque which often includes tomatoes and sweet
or hot red peppers.
Bavarian Cream - A cream made with pastry cream lightened with whipped cream and
stabilized with gelatin. This cream may then be poured into molds, or used as a filling for
cakes or pastries. Bavarian cream is often flavored with fruit purees or alcohol.
Bearnaise - This is the most notable of all the hollandaise sauce variations. It is made with a
wine and vinegar reduction flavored with tarragon. This sauce makes a good companion to
grilled meats and fish.
Bechamel Sauce - This is a white sauce made with milk or cream and thickened with a
roux. Bechamel sauce is generally used as a base for other more complex sauces, though it
may be used alone for binding or moistening.
Beignet - A French term for a type of doughnut. Dough or batter is deep fried and dusted
w/sugar or glazed with a flavored syrup.
Belle Helene - Best known as the name of a dessert with poached pears, ice cream, and
chocolate sauce. It is also a term used in French cookery as a name for a garnish to grilled
meat dishes.
Benne Seeds - An African term for sesame seeds.
Beurre Blanc - An emulsified sauce made of a wine or vinegar reduction blended with
softened butter. This may be flavored in many ways, for fish, vegetables, and poultry dishes.
This is a very tricky sauce and does not hold for long periods of time. Because of this,
modern versions add a touch of cream to stabilize the sauce for longer periods of time.
Beurre Manie - A mixture of flour and butter kneaded to a smooth paste. This is then used in
small quantities to adjust the thickness of sauces and stews. The sauce must then be boiled
briefly to remove the starchy taste of the flour. For this reason, beurre manie is used in
situations where only a small quantity is needed.
Biscotti - Dry Italian cookies flavored with almonds, chocolate, or anise seed, used for
dunking in coffee and sweet dessert wine.
Bisque - A rich shellfish soup made with the shells of the animal. The soup is enriched with
cream and Cognac and garnished with pieces of the shellfish meat. This name is also used
to describe vegetable soups prepared in the same manner as shellfish bisques.
Bistella - See pastilla for a definition.
Blanch - Cooking foods in boiling water for a brief period of time. This applies primarily to
vegetables so as to reduce their final cooking time. But blanching may be done to fish or
meat as well.
Blanquette - A stew of white meats, usually veal, without initial browning. The sauce is
thickened with roux and enriched with cream.
Blini - A small pancake made of buckwheat flour and leavened with yeast. These pancakes

are often brushed with large amounts of melted butter and served with caviar and sour
cream. Other versions may be made of vegetable purees or semolina flour.
Blintz - A stuffed crepe or thin pancake. The filling is usually made of a fresh cheese or
cottage cheese, and often topped with fresh fruit or fruit preserves.
Boletus - A family of wild mushrooms known for their rich taste and meaty texture. Porcinis
and cepes are two members of this family of mushroom.
Bollito Misto - An Italian stew consisting of various cuts of meat, including zampone, boiled
in a rich broth with vegetables. The whole dish is served with cornichons, pickled onions and
a variation of chutney called mostarda di Cremona. These are whole or large pieces of fruit
cooked in a spicy mustard flavored syrup. Other common sauces are salsa verde and
mayonnaise.
Bordelaise - This is a term primarily used to describe a brown sauce that includes shallots
and red wine. Some versions of this sauce include slices of bone marrow added at the end
of cooking. Fish dishes with this name will be cooked with white Bordeaux wine.
Borscht - A rich soup from Eastern Europe containing beets or cabbage. Other ingredients
may include potatoes, beans, meat or sausage. The best known of these soups is a cold
version based on beets and served with sour cream, but hot versions are very common.
Bouchee - A small round puff pastry shell used for sweet or savory fillings.
Boudin - Smooth sausages of two types. Boudin blanc contain veal, pork, and chicken.
Boudin noir are made with blood and rice or potatoes. The latter type are popular in
European and Creole cooking.
Bouillabaisse - A rich fish stew from southern France. This was once a poor man's meal
made of any fish available. Modern versions include lobster and shrimp. The broth is
flavored with garlic, orange peel, fennel, and saffron. Olive oil is added to the stew and
rapidly boiled to blend it into the broth. The stew is served with croutons and rouille, a
variation of aioli.
Bouquet Garni - A sachet of herbs, containing parsley, thyme, and bay leaf. Variations may
include rosemary, marjoram, fennel, leeks, celery leaves, and black pepper.
Bourguignonne - Foods cooked in the style of Burgundy. This includes red wine,
mushrooms, pearl onions, and bacon.
Bourride - Another fish stew from southern France. Here the broth, in which large pieces of
fish are poached, is strained and thickened with aioli. The two are then served together in
shallow bowls with bread or croutons.
Bran - The outer husk of grains such as wheat, containing a high percentage of fiber. White
flours have the bran removed. Whole wheat flours may contain all or part of the bran.
Brandade - A puree of salt cod mixed with olive oil and potatoes. Another version of
brandade is covered with Gruyere cheese and browned in the oven. Both are served with
croutons.
Bresaola - A cured and dried beef filet from Italy with a more delicate texture but stronger
flavor than that of prosciutto. A Swiss version of this is called bundnerfleisch. This style is
pressed into a rectangular shape and has a bit drier texture than bresaola. Both are served
thinly sliced with bread and fruit or pickled vegetables.
Brioche - A very rich bread with butter and eggs. Brioche is baked in many shapes though
the brioche e tete is best known. The dough can be flavored with nuts or candied fruit, as

well as herbs and spices. It may also be used to wrap foods like coulibiac. Slices of toasted
brioche are the perfect companion to foie gras and gravlax.
Brochette - Skewers of meat, fish, or vegetables that are grilled over a flame and simply
served.
Brunoise - A very fine dice usually applied to vegetables.
Bruschetta - Grilled slices of bread brushed with olive oil and fresh garlic. This was the
original garlic bread.
Bucatini - Long, narrow tubes of pasta usually served with a hearty meat sauce.
Buffet - A vast array of hot and cold foods, often elaborately garnished.
Bulghur - Cracked wheat made from the whole kernel that has been cooked and dried.
Most commonly used in breads and tabbouleh salad.
Butter - A cooking and eating fat that is made from sweet or sour cream and, by federal law,
must contain a minimum of 80% butterfat. Butter absorbs odors easily and is highly
susceptible to rancidity. To avoid either of these problems, store butter in the refrigerator no
longer than 2 weeks. For longer storage, butter may be frozen for up to 6 months without
deterioration.
Butter-Cultured - Cultured butter is butter churned from cultured cream (cream fraiche).
Most butter produced in the U.S. before 1920 was cultured butter, but in the 20's, the U.S.
Government guaranteed the sale of every pound of butter produced, so quality became a
non-issue and sweet cream butter prevailed.
Buttermilk - Originally a by-product of butter making, buttermilk is commercially produced
by adding lactic acid culture to skimmed or partially skimmed milk.
Calabacita - A variety of summer squash found in Latin American and Mexican cooking.
Calamari - The Italian word for squid.
Caldo Verde - A Portuguese soup made from a sharp flavored cabbage, potatoes, broth,
and olive oil. Sausage is then cooked in the soup.
Calzone - A half-moon shaped pizza turnover, often served with sauce over the top rather
than inside.
Canape - Small open-faced sandwiches served as snacks or for lunch. They may be served
hot or cold, but they are often elaborately garnished.
Cannelloni - An Italian dish made of sheets or tubes of pasta filled with meat, cheese or
fish, sauced and baked au gratin. Variations of this use thin pancakes, called crespelle,
which are similar to crepes and are filled and cooked in the same manner as the pasta.
Cannoli - A crisp pastry tube filled with sweetened ricotta cheese, chocolate chips, and
candied fruit. Cinnamon and vanilla are common flavorings for this cheese mixture.
Caper - The pickled bud from the caper bush which is used in sauces and as condiments for
smoked fish and nicoise salad.
Capicolla - A coarse Italian pork sausage. Usually highly seasoned, this sausage is served
cold, thinly sliced, as for prosciutto.
Capon - A castrated chicken that is savored for its delicate taste and texture. Once
castrated, the chicken would become fattened, yielding tender, juicy flesh. This method of
raising chickens is not practiced much anymore, since most chickens are butchered at a
young age and still very tender.

Caponata - Best known as a spread or cold salad containing eggplant, celery, tomatoes,
raisins, and pine nuts seasoned with vinegar and olive oil. Modern variations will add other
vegetables such as zucchini and season it with fresh herbs.
Capsicum - The family name for sweet and hot peppers.
Carbonara - An ultra-rich pasta sauce consisting of pancetta, eggs, and parmesan cheese.
Actually less of a sauce than a preparation, hot pasta is tossed with the rendered pancetta
fat, the eggs, and then the cheese. Crisp pancetta and black pepper are tossed into the
pasta just before serving.
Cardamom - Aromatic seeds used for baking, flavoring coffee and exotic Scandinavian and
Indian dishes. Excellent when freshly ground. Botanical name: Elettaria cardamomum.
Cardinal - Fish dishes which have sauces made with lobster fumet and are garnished with
lobster meat.
Cardoon - A vegetable from the artichoke family that looks like celery. Cardoons may be
eaten raw or cooked and served like any vegetable.
Carob - The seed from the carob tree which is dried, ground, and used primarily as a
substitute for chocolate.
Carpaccio - An Italian dish made of paper thin slices of beef dressed with olive oil and
parmesan cheese. Slices of raw white truffles are an excellent partner to this dish.
Cassoulet - A dish from southwest France consisting of white beans and an assortment of
meats like confit, lamb, pork, and Toulouse sausage. The dish is enriched with large
amounts of duck fat and is baked until the top is brown and crispy. Variations of this dish
include seafood and lentils. This dish is very substantial and needs nothing else to be served
with it but a bitter green salad to cut through the richness.
Caul Fat - The stomach lining of pork which is used in place of back fat for pates and to
encase crepinettes.
Caviar - These are the eggs of sturgeon that have been salted and cured. Grading for caviar
is determined by the size and color of the roe and the species of the sturgeon. Beluga caviar,
which is the most expensive of the three types of caviar, are dark gray in color and are the
largest eggs. Ossetra caviar are light to medium brown and are smaller grains than beluga.
Sevruga caviar are the smallest grains, the firmest in texture and are also gray in color.
Pressed caviar is made of softer, lower quality eggs and have a stronger, fishier flavor. The
term malossol is used to describe the amount of salt used in the initial curing process. The
roe from other fish such as salmon, lumpfish, and whitefish are not considered caviar,
regardless of their label. They should be addressed as roe. Caviar should be served as
simply as possible. Traditional accompaniments, inspired by the Russians, are sour cream,
blinis, and ice cold vodka. Lemon and minced onion are often served with caviar, but their
flavors will only detract from the pure delicate flavor of the caviar.
Celeriac - The root of a type of celery with a firm texture and a clean, sweet flavor of celery.
Cepes - A wild mushroom of the boletus family known for their full flavor and meaty texture.
Cervil - A mild-flavored member of the parsley family, this aromatic herb has curly, dark
green leaves with an elusive anise flavor. Though most chervil is cultivated for its leaves
alone, the root is edible and was, in fact, enjoyed by early Greeks and Romans. Today it is
available dried but has the best flavor when fresh. Both forms can be found in most
supermarkets. It can be used like parsley but its delicate flavor can be diminished when
boiled.

Chai - The Indian name for tea, often served with milk and sugar.
Chanterelle - A wild mushroom with a golden color and a funnel-shaped cap. The whole
mushroom is edible and is savored for its exquisite flavor and firm texture when cooked.
Chantilly - This is a name for sweetened whipped cream flavored with vanilla. The term may
also be used to describe sauces that have had whipped cream folded into them. This
includes both sweet and savory sauces.
Chapati - A whole wheat Indian flatbread that can be grilled or fried.
Charcuterie - The French word for the variety of pork preparations that are cured, smoked,
or processed. This includes sausages, hams, pates, and rillettes. This term may also imply
the shop in which these products are sold and the butchers who produce it.
Charlotte - The name for two different desserts. The first preparation is made of slices of
bread which are lined in a mold, filled with fruit, and baked until the bread acquires a golden
color and crisp texture. The second version, similar to the first, lines a mold with cake or lady
fingers and is filled with a bavarian cream. These may also be filled with whipped cream or
even a fruit mousse. More elaborate versions layer the cake with jam, then slices of this
cake is used to line the mold.
Charmoula - A sauce and marinade used in Middle Eastern cooking made of stewed onions
flavored with vinegar, honey and a spice mixture called "rasel hanout". This is a complex
spice mixture containing cinnamon, black pepper, cloves, cumin and sometimes paprika and
coriander. This sauce is used on meat and fish and can even be adjusted to make a unique
vinaigrette.
Chateaubriand - A thick slice of beef from the heart of the tenderloin, grilled or sauted and
simply sauced. Many restaurants claim their chateaubriand to be the head of the tenderloin,
cut for two, which is roasted and carved tableside.
Chaud-Froid - Meat or fish that has been poached or roasted, chilled and served cold,
masked with a thick sauce and glazed with aspic. The whole preparation was once quite
popular and used consistently on elaborate buffets. Modern tastes have moved away from
this style of food, opting for cleaner, less adulterated flavors.

<Chayote - A pear shaped squash, used in Latin American cooking, with a taste of zucchini.
Chayote may be eaten raw or cooked as you would any summer squash.
Cherimoya - Also called the custard apple, this is a tropical fruit with a creamy texture and
sweet pineapple flavor.
Chevre - The French word for goat, generally referring to goat's milk cheeses.
Chiboust - A custard made originally as the filling for the gteau Saint-Honor, consisting of
pastry cream lightened with Italian meringue and stabilized with gelatin.
Chicharron - Crispy fried pigskin used in Mexican cooking for salads, fillings and snacks.
Chiffonade - A very fine julienne of vegetables usually associated with leafy herbs, lettuces,
or greens.
Chilaquiles - A family style Mexican dish of refried corn tortillas simmered in a sauce of
tomatoes, chiles, and garlic. This is a highly seasoned dish, often served as a brunch or
lunch dish with eggs or grilled meats.
Chili Rellenos - A Mexican dish consisting of a batter-fried, cheese stuffed, pablano chili
pepper.
Chinois - French word for "Chinese". Also refers to a "China Cap", a very fine mesh, conical

strainer.
Chipotle - A dried and smoked jalapeo which can be found dried or reconstituted and sold
in tomato sauce. These chiles are extremely hot and caution should be taken when using
them in cooking.
Chive - Related to the onion and leek, this fragrant herb has slender, vivid green, hollow
stems. Chives have a mild onion flavor and are available fresh year-round. They are a good
source of vitamin A and also contain a fair amount of potassium and calcium.
Chocolate - A product of cocoa beans in which the chocolate liquor is mixed with cocoa
butter in various proportions to produce the different varieties of chocolate. Bitter chocolate
has no additional ingredients added. Other varieties of chocolate have additional cocoa
butter added, along with sugar, milk, and vanilla.
Chorizo - A spicy pork sausage from all Hispanic countries, ranging in seasoning from mild
and sweet to fiercely hot. Hotter versions come from areas of Spain and Portugal. Mexican
versions contain a large variety of chiles and have a mealier texture and more complex
flavor. Some of them even use fresh herbs giving it a green color. Portugal makes a cousin
to this sausage called the linguisa, that is smoked and much hotter.
Choron - A variation of Bearnaise sauce with tomato puree or concasse added.
Choucroute - An Alsatian specialty consisting of sauerkraut that is simmered with assorted
fresh and smoked meats and sausages. This is a grand dish served on huge platters so that
diners may witness all of the components displayed at one time. The kraut is first washed,
then seasoned with garlic, caraway seeds, and white wine. The meats are layered in the
casserole with the kraut and cooked until all the meat is tender and the flavors have blended
together. Pork sausages, smoked pork shanks and shoulders, and fresh pork loin are all
used. A variation of this, though not actually called a choucroute, is a whole pheasant
cooked in sauerkraut with champagne. There are other recipes that consist of solely fish in
with the sauerkraut. This can be quite delicious if properly prepared.
Chutney - The name for a large range of sauces or relishes used in East Indian cooking.
Fresh chutneys have a bright, clean flavor and are usually thin, smooth sauces. Cilantro,
mint, and tamarind are common in fresh chutney. Cooked chutneys have a deeper, broader
flavor.
Cioppino - A rich fish stew from San Francisco made with shrimp, clams, mussels, crabs,
and any available fish. The broth is flavored with tomato, white wine, garlic, and chile flakes.
This stew needs no other courses served but a simple green salad and a lot of sourdough
bread.
Civet - A French stew usually containing game, though duck and goose are used. The meat
is marinated in red wine for long periods of time, then stewed with pearl onions and bacon.
The sauce was once thickened with blood, but that is a method not used much anymore.
Clafouti - A dessert of fruit, originally cherries, covered with a thick batter and baked until
puffy. The dessert can be served hot or cold.
Clotted Cream - This specialty of Devonshire, England (which is why it is also known as
Devon cream) is made by gently heating rich, unpasteurized milk until a semisolid layer of
cream forms on the surface. After cooling the thickened cream is removed. It can be spread
on bread or spooned atop fresh fruit or desserts. The traditional English "cream tea" consists
of clotted cream and jam served with scones and tea. Clotted cream can be refrigerated,
tightly covered, for up to four days.

Cock-a-Leekie - A thick Scottish soup made with chicken, leeks, and barley. Modern
versions have lightened up this soup by using a chicken broth garnished with leeks and
barley.
Cocoa Powder - This is the dried powder formed from chocolate liquor after the cocoa
butter content has been reduced. This mixture is then dried and ground into a fine powder.
Dutch process cocoa has been treated with alkali to give a darker appearance and less bitter
taste. Breakfast cocoa has sugar, milk solids, and other flavorings added to it.
Coconut Milk - This is not the liquid that is found in the center of coconuts, but a thick liquid
made by steeping fresh grated coconut in hot water. The hot water helps to extract the fat
from the coconut meat, which carries so much of this flavor.
Coeur la Crme - Meaning "the heart of the cream", this is a soft cheese dessert where
the mixture is drained in a mold to help it set. The cheese is then turned out onto a platter
and served with fruit and bread.
Coeur e la Creme - Meaning "the heart of the cream", this is a soft cheese dessert where
the mixture is drained in a mold to help it set. The cheese is then turned out onto a platter
and served with fruit and bread. Alternate versions use mixtures of ricotta and cream cheese
and flavored with liquor and citrus juice. This is then molded and served with a berry coulis.
Collard Greens - One of a variety of "greens" with a firm leaf and sharp flavor.
Colombo - A West Indian stew seasoned with a spice mixture of the same name. This is
similar to curry powder, containing coriander, chiles, cinnamon, nutmeg, saffron, and garlic.
The stew may contain pork, chicken, or fish. Vegetables are cooked in the stew and rice and
beans are served on the side.
Compote - Dried and fresh fruit cooked with sugar to a jam like consistency, brief enough to
allow the fruit to retain their individual identity.
Concasse - The term for chopping a vegetable coarsely. This is used most often when
referring to chopped tomatoes.
Conchiglie - Large shell shaped pasta noodles. These are often stuffed and baked au
gratin. Small shells are called conchigliette.
Confit - This is a preparation for meat to preserve it for long periods of time when fresh meat
would be scarce. The meat is first salted to remove moisture. It is then cooked at the lowest
of simmers, submerged in fat, until the meat is buttery tender. After the meat is cooled, it is
stored in crocks and covered with the fat to prevent exposure to air. The whole crock is
stored to help age the meat. During this aging period the meat develops a new flavor,
completely different from its original state. When ready to eat, the meat is fried in a skillet or
grilled until the skin is crisp and the meat is warmed through. Duck confit was once served
with potatoes fried in the same duck fat as the confit. This practice is less popular now, but
good companions to the confit are lentils or bitter green salads to balance the richness of the
meat. Fatty meats such as duck, goose, and pork work best in confit. Confit is an
indispensable component in cassoulet.
Consomme - A clarified broth used as a base for sauces and soups.
Coppa - The loin or shoulder of pork that is cured, cooked and dried. It is served thinly sliced
for antipasto or on sandwiches or pizza.
Coq au Vin - A chicken stew flavored with red wine, bacon, mushrooms, and pearl onions.
Corn Syrup - Dextrose, maltose, or glucose obtained by converting starch with acids. This

syrup is used in baking, primarily to prevent the crystallization of sugar.

Cotechino - A fresh pork sausage with a very fine consistency and delicate flavor. It
contains a small amount of ground pork rind, coteca in Italian, thus giving it the name.It is a
large sausage, about 3"X 9", used in stews and pasta e fagioli.
Coulibiac - A Russian pie made with alternating layers of salmon, hard cooked eggs, rice,
mushroom duxelle, and vesiga. Vesiga is the spinal marrow of sturgeon and has all but
disappeared from commercial markets. The dough used to wrap the pie can be pate brisee,
puff pastry, or brioche dough. Crepes are often layered in the bottom of the pie.
Coulis - A puree of fruit or vegetables, used as a sauce or flavoring agent to other sauces or
soups. As sauces, they are thinned down just enough to reach the proper consistency, but
not so much as to alter the intense flavor of the puree.
Courgette - The French word for zucchini.
Court-Bouillon - A well-seasoned cooking liquor, sometimes made with broth, used to
poach fish and shellfish. Court-bouillons mainly consist of wine, water, herbs, and onion.
Vinegar is sometimes added to the bouillon to help set the fish and enhance its white color.
Truite au bleu is a perfect example of this technique.
Couscous - A pasta made from semolina (which itself is a flour made from Durum
wheat).The name couscous also refers to the famous Maghreb dish in which semolina or
cracked wheat is steamed in the perforated top part of a special pot called a couscoussiere,
while chunks of meat (usually chicken or lamb), various vegetables, chickpeas and raisins
simmer in the bottom part. The cooked semolina is heaped onto a large platter, with the
meats and vegetables placed on top. Diners use chunks of bread to scoop the couscous
from the platter.
Crackling - Crispy pieces of skin remaining after the fat is rendered. Commonly made from
pork, duck, and goose it is used in salads, stuffings, and seasonings.
Cream - This is the portion of milk that rises to the top when milk has not been
homogenized. Cream is defined by its varying amounts of butterfat content. Half and half
cream is a mixture of milk and cream, resulting in a butterfat content of 12%. Sour cream
and light cream have a butterfat content of 18-20%. Heavy cream will have no less than 30%
butterfat, averages around 36%, and will go as high as 40%.
Creme Anglaise - This is a custard made of milk and eggs. It is used both as a sauce for
desserts and as a base for mousses.
Creme Caramel - Like the Spanish flan, this is a baked custard that is flavored with
caramel. When the dish is inverted, the caramel creates a sauce for the dessert.
Creme Fraiche - A naturally thickened fresh cream that has a sharp, tangy flavor and rich
texture. This is an expensive item to buy, but a good substitute can be made by mixing
heavy cream with uncultured buttermilk and allowed to stand, well covered, in a tepid place
until thickened.
Creme Patissierre - This is a thick pastry cream made of milk, eggs, and flour. Other
versions of this use all or a portion of cornstarch.
Crepaze - A cake made of crepes layered with vegetables, cheese, or ham. The cake is then
baked to blend the flavors and help set it so that it may be cut into wedges.
Crepe - A very thin pancake used for sweet and savory fillings.
Crepinette - A small sausage patty wrapped in caul fat. They are filled with ground pork,

veal, or poultry and fried or grilled. Some are shaped into balls. You may also use cooked
meat or vegetables to flavor a forcemeat in the crepinette.
Crespelle - An Italian pancake, similar to a crpe, used in place of pasta in preparations of
dishes like manicotti and cannelloni.
Croque-Monsieur - The French version of a grilled ham and cheese sandwich with Gruyere
cheese.
Croquembouche - A grand dessert made up of cream puffs that are dipped in caramel and
assembled into a large pyramid shape. The whole dessert is then brushed with more
caramel and elaborately decorated.
Croquette - A thick patty made up of cooked foods. These patties or balls are breaded and
fried or sauted. Vegetables, fish, or meat may be used in croquettes.
Crostini - Toasted bread slices which are brushed with olive oil and served with tomatoes,
pumate, cheese, chicken liver mousse, bean puree, or tapenade. These are the Italian
version of canaps.
Croutons - Bread that is cut into smaller pieces and toasted or fried until crisp. This includes
cubes for salads and slices for soups and hors d'oeuvres.
Crudite - A selection of raw vegetables served with a dip.
Culatello - The heart of the prosciutto.
Cumberland Sauce - An English sauce used for ham, game, and pts. The sauce is made
of currant jelly mixed with lemon and orange juice and port wine.
Curry Powder - This is a mix of spices that we have come to know of by the Muslim variety
found in stores. Yet this is a mixture that is unique to everyone's kitchen. They may be mild
with spices like cumin, fennel, and coriander; or heated up a bit with chiles and pepper; or
fragrant with cinnamon and saffron. All of these are considered curry powders and all of
them have distinctly different applications. Look under the definition for garam masala for
more information.
Cuttlefish - A cousin to the squid, that is also prized for its ink sac as well as its flesh.
Dacquoise - A cake made of nut meringues layered with whipped cream or buttercream.
The nut meringue disks are also referred to as dacquoise.
Daikon - A large oriental radish with a sweet, fresh flavor. Can be as fat as a football but is
usually 2 to 3 inches in diameter. Use raw in salads, shredded as a garnish or cook in a
variety of ways including stir-fry.
Dal - This is the Indian term for all varieties of dried beans, split peas, and lentils. There are
many different varieties of dal, all of which have a specific use in Indian cooking.

- The Larousse Gastronomique describes a 'darne' as a transverse slice of

a large raw fish, such as hake, salmon or tuna.
Dashi - A Japanese fish stock made with dried bonito and kombu seaweed. This is used for
soups, sauces, and marinades.
Daube - A stew consisting of a single piece of meat such as a shoulder or joint. The meat is
stewed in a rich, wine laden broth with herbs and vegetables. The broth is then thickened,
reduced and served with the slices of meat and accompanying vegetables.
Dauphine - The name for little puffs made of potato puree, that are mixed with choux paste
and deep fried.

Dauphinoise - The name of a potato gratin with lots of cream and garlic, all topped with
Gruyere cheese.
Deglaze - A process of adding liquid to a hot pan in order to collect the bits of food which
stick to the pan during cooking. This is most common with sauted and roasted foods. Wine,
stock, and vinegar are common deglazing liquids.
Demi-Glace - A rich brown sauce comprised of espagnole sauce, which is further enriched
with veal stock and wine and reduced to proper consistency. This is a very long procedure
and requires constant skimming. A quick version of this involves reducing brown veal stock
to which has been added mirepoix, tomato paste, wine, and brown roux. The latter recipe
saves time, but never reaches the intensity of flavor as does the former method. Due to the
quantity and length of time required to prepare it, it is not usually made in the home.
However it is available for home gourmands.
Devon Cream - Please see "Clotted Cream"
Dijonnaise - This is a name given to dishes that contain mustard or are served with a sauce
that contains mustard.
Dim Sum - A selection of small dishes served for snacks and lunch in China. These dishes
include a wide selection of fried and steamed dumplings, as well as, various other sweet and
savory items.
Ditalini - Short pasta tubes.
Dolma - A cold hors d oeuvre made of grape leaves stuffed with cooked rice, lamb, and
onion. They are marinated with olive oil and lemon. Vegetarian versions of this are also
made.
Dry Aging - A process usually referring to beef. This process not only adds flavor but
tenderizes the beef through enzyme action. Maximum flavor and tenderness is acheived in
21 days.
Duchess - The name for potato puree that is enriched with cream, then piped into
decorative shapes and browned in the oven. They are often piped around the rim of a platter
onto which a roast or whole fish may be served.
Durian - A large fruit from southeast Asia that has a creamy, gelatinous texture and a
nauseating smell similar to that of stinky feet. The flesh is savored by many from this area,
but outsiders find it a difficult flavor to become accustomed.
Duxelle - Finely chopped mushrooms that are cooked in butter with shallots and wine.
When cooked dry, duxelle make a good filling for omelets, fish, and meat. They may also be
moistened with wine or broth and served as a sauce. Duxelle are also flavored with fresh
herbs and brandy or Madeira.
Effiler - To remove the fibrous string from a string bean; to thinnly slice almonds.
Egg Threads - Lightly beaten eggs that are poured slowly into a hot broth, creating irregular
shaped threads used to garnish soups.
Emincer - To cut fruit into thin slices, shorter than for julienne. This term is most often used
when referring to meats, but it also applies to fruits and vegetables.
Empanada - A small savory pie from Spain and South America. Fillings may be made of
meat, seafood, or vegetables. The fillings can be seasoned in many ways. Those from
around Spain are flavored with peppers, onions, and tomatoes. Those from South America
have a sweet/sour undertone from the addition of raisins and green olives. Crusts may be

made from bread dough or flaky dough like pate brisee and puff pastry.
Entrecote - A steak cut from the rib section of beef. It is boneless and has a very thin layer
of fat. Though steaks cut from the loin ends of the rib are a finer quality steak, the whole rib
may be used for entrecete. The term is sometimes used referring to a strip steak. This is not
an accurate description. This cut of beef is called the faux-filet or contre-filet.
Escabeche - A highly seasoned marinade used to flavor and preserve food. Fish and
chicken are the most common foods used for escabeche. First the meat is fried and placed
in a dish large enough to hold all of the food in one layer. Then a marinade made of onions,
peppers, vinegar, and spices is poured over the food while hot. The whole dish is then
allowed to rest overnight and served cold.
Escalope - A thinly sliced food similar to a scallopine. This may consist of meat, fish, or
vegetables.
Espagnole Sauce - This is the foundation of all of the brown sauces. A number of
modifications have been made of this sauce since its conception. The sauce is now made of
a rich brown veal stock thickened with a brown roux. The sauce is then simmered with a
mirepoix, bouquet garni, and wine. The long, slow cooking help to purify and concentrate its
flavor. It is finally strained through very fine muslin. Demi-glace and glace de viande are all
structured around a fine espagnole sauce.
Falafel - A Middle Eastern specialty consisting of small, deep-fried croquettes or balls made
of highly spiced, ground chickpeas. They are generally tucked inside pita bread, sandwich
style, but can also be served as appetizers. A yogurt or tahini-based sauce is often served
with falafel.
Farfalle - Bow tie shaped pasta.
Fava Bean - This tan, rather flat bean resembles a very large lima bean. It comes in a large
pod which, unless very young, is inedible. Fava beans can be purchased dried, cooked in
cans and, infrequently, fresh. If you find fresh fava beans, choose those with pods that are
not bulging with beans, which indicates age. Fava beans have a very tough skin, which
should be removed by blanching before cooking. They are very popular in Mediterranean
and Middle Eastern dishes. They can be cooked in a variety of ways and are often used in
soups. Also called faba bean, broad bean and horse bean.
Feijoa - A fruit grown in New Zealand with a thin green skin and a flavor reminiscent of
strawberry, banana, and pineapple.
Feijoada - A Brazilian dish very similar to cassoulet, made with black beans. Sausage,
bacon, ham, and various cuts of pork are cooked in with the beans. The traditional
accompaniments are plain white rice, cooked greens, fresh orange slices, and a very hot
sauce, similar to pico de gallo, called molho carioca. Toasted cassava flour is used as a
condiment, to be added by each diner. This too is a very substantial dish and needs little
else to accompany it.
Fen Berry - Fen Berry is another name for a small variety of cranberry - also known as
cram-berry, crawberry, moss-millions, sow-berry, sour-berry, marsh wort, bog-berry and
swamp red-berry. It is found in many English recipes.
Fenugreek - A very hard seed grown in the Middle East, which is used as a spice. Its
dominant flavor and aroma is recognizable in commercial curry powders.
Fettuccine - Flat narrow pasta noodles less than wide and a bit thicker than tagliatelle.
Ficelle - The French word for string. This is a term used in cooking to describe foods that

have been tied to a string and cooked in a broth. This was a practice in villages when a
communal pot was used to cook food. The string was used in order to allow the owners to
identify and recover their piece of meat. This is generally applied to tough cuts of meat that
require long periods of cooking. Yet, some restaurants are using the term to describe a more
tender cut of meat that is poached in a rich broth. Beef filet and duck breasts are two good
choices for this type of preparation.
Financier - A small cake or cookie that is made with ground nuts and whipped egg whites.
These are soft like sponge cake, and have a rich flavor of nuts.
Fines Herbes - A mixture of chopped fresh herbs consisting of tarragon, parsley, chervil and
chives. Dried herbs may also be used, but their delicacy is lost.
Finnan Haddie - The Scottish name for smoked haddock.
Five Spice Powder - A dry spice mix used in Chinese cooking consisting of cinnamon, star
anise, pepper, clove, and fennel.
Flan - This is a term that may be used to describe two different preparations. The first use of
this word is describes an open top tart that is filled with pastry cream and topped with fruit.
Flan is used in Spanish and Mexican cooking to describe an egg custard that is baked in a
large shallow dish, and flavored with caramel. The dish is inverted when served and the
excess caramel is used as a sauce for the flan. The flan may be flavored with orange, anise,
cinnamon, or liqueur.
Fleuron - A small crescent shaped pastry made of puff dough that is used to garnish fish
dishes and soups.
Florentine - This is used to describe foods that are cooked in the style of Florence. The
word is most commonly associated with dishes containing spinach and sometimes a cream
sauce. Steak cooked ala Florentine is a large T-bone steak, rubbed with olive oil and garlic,
grilled and served with fresh lemon on the side.
Flour - This is the finely ground grain of wheat, corn, rice, oat, rye, or barley. Unless
specified, this term refers to wheat flour. Flour is milled from a variety of wheats containing
different amounts of protein. The different levels of protein give each flour unique qualities.
All-purpose flour is the most commonly used, especially by the domestic market. This flour is
milled from both hard and soft wheats, giving it the strength needed in bread baking, but
leaving it tender enough for cakes and pastries. Bread flour has a higher protein content so
that it may withstand the constant expansion of the cell walls during proofing and baking.
Cake flour is milled from soft wheat, thus containing a very low protein content and
preventing the development of gluten. Pastry flour is of relatively low protein content,
containing just enough to help stabilize the products during leavening. Whole wheat flours
are milled from the whole kernel, thus giving it a higher fiber content and a substantial
protein content. Semolina is milled from hard durum wheat, being used mainly for
commercial baking and pasta production.
Focaccio - An Italian flatbread made with pizza or bread dough, that can be baked plain or
topped with onions, zucchini, eggplant, cheese, or whatever you choose.
Foie Gras - This literally means goose liver, but the term is used to describe the fattened
liver of both duck and geese. The birds are force fed a rich mixture to help expedite this
process. These livers are praised for their delicate flavor and rich, buttery texture. The
largest production of commercial foie gras is done in France and Israel. The US will only
allow this product to be imported in a cooked stage, either canned, vacuum-sealed, or

frozen. These are inferior products and will never highlight the true delicacy of foie gras. But
fresh foie gras is now available from breeders in the US. These foie gras are very fine
specimens, but a very high price goes along with them. Foie gras is prepared in a vast
number of ways, though one should remember to keep these as simple as possible to avoid
masking the flavor of this treasure.
Fondant - This is an icing made of sugar syrup and glucose, which is cooked to a specific
temperature and then kneaded to a smooth, soft paste. This paste can then be colored or
flavored and used as an icing for cakes and petit fours.
Fondue - There are several different types of fondue, the most notable of which is cheese
fondue. This is a Swiss specialty in which cheese is melted with wine, eggs, and seasonings
and served with bread and fresh vegetables. Fondue Bourguignonne is a pot of hot oil into
which the diners will cook strips of meat and dip them into an array of sauces on the table.
Similar to this is fondue Chinois where the hot oil is replaced by a rich chicken or meat broth.
The meat, and fish too, are then cooked in this stock and dipped in sauces. The Japanese
have a dish called shabu shabu, which is similar to this type of fondue. Named for the
swishing sound that the meat makes in the broth, this dish is also served with vegetables
and noodles in to be eaten along with the meat. A chocolate fondue is a chocolate bath,
flavored with liqueur and eaten with bread and fruit, like fresh berries. These are all dishes
eaten as much for their social qualities as their culinary grandeur. Their popularity in the US
has diminished over the last 15 years, only being seen in ski resorts and at private dinner
parties.
Fonduta - An Italian style fondue made of Fontina cheese and served over toast or polenta.
Exceptional with truffles.
Fougasse - A flatbread from France that was once served sweetened with sugar and
orange water. It is now more commonly seen as a bread eaten with savory dishes. In this
case, the dough is brushed with olive oil and sprinkled with herbs or salt before baking.
Foyot - This is a variation of a bearnaise sauce with the addition of a well reduced meat
glaze.
Frangipane - A pastry cream made of butter, eggs, flour, and finely ground almonds or
macaroons. Modern versions will use a combination of cornstarch and flour. The nuts must
be very finely ground for this to be successful. This type of raw cream is baked in the pastry
shell or crepe. Frangipane is also the name for a type of panada used in making forcemeats.
Fricassee - A stew prepared without the initial browning of the meat. Though chicken is the
most common form of this type of stew, fish, vegetables, and other meats are prepared in
this manner.
Frittata - An Italian open-faced omelet.
Fritter - Food that has been dipped in batter and deep fried or sauted. These may consist of
vegetables, meat, fish, shellfish, or fruit. The food may be dipped in the batter or mixed with
the batter and dropped into the hot fat to form little balls. Japanese tempura fried foods are a
type of fritter, though this term is not applied to it.
Fritto Misto - An Italian mixed fried platter, similar to the Japanese tempura platter. A
mixture of vegetables, meat, and fish are dipped in a light batter and quickly deep fried to
prevent a saturation of grease into the food.
Fruit Pectin - A substance found naturally in fruits such as apples, quince, and all citrus
fruits. Pectins ability to gel liquids makes it a key ingredient in jelly and jam making. You can

purchase pectin in powder or liquid form, or use high pectin fruits in the recipe.
Fugu - Japanese for swellfish; globefish; blowfish; ballonfish; puffer. Fugu is caught in winter
only, and it is eaten as chiri-nabe (hotpot) or fugu-sashi (raw fugu, sliced paper-thin). Only
licensed fugu chefs are allowed to prepare this fish in Japan, since it contains a deadly
poison.
Fumet - An aromatic broth made for use in soups and sauces. The flavor of a fumet is
usually concentrated on one item, though multiple ingredients may be used. The stock is
then reduced to concentrate this flavor. Fish and vegetable broths are more commonly called
fumets, but meat may also be used.
Fusilli - Spiral shaped pasta. Some versions are shaped like a spring. Other versions are
shaped like a twisted spiral.
Galanga - A root spice related to ginger, which has a musky flavor reminiscent of saffron. It
is found dried whole or in slices, and also in powder.
Galantine - A pate-like dish made of the skin of a small animal, most often chicken or duck,
which is stuffed with a forcemeat of this animal. Additional strips of meat, blanched
vegetables, and truffles are also layered with the forcemeat. This is then wrapped or tied and
poached in broth. Galantine are always served cold with their aspic, where as ballottines
may be hot or cold. These terms are often used interchangeably.
Galette - This is French for pancake, usually sweet, made of batters, doughs, or potatoes.
Brioche-type dough or puff pastry are often used. Small short butter cookies were once also
called galettes. The term has now been stretched to include preparations made of
vegetables or fish. Different from a croquette, these cakes are not breaded.
Garam Masala - This is an Indian curry mixture with a more complex flavor and aroma. The
mixture is always made fresh by the cook, never purchased pre-ground. The mixture may
include cumin, fennel, coriander, cardamom, cinnamon, saffron, pepper, chiles, and caraway.
These spice mixtures vary greatly between cooks and different dishes. Garam Masala is
also used as a condiment, being added to a dish at the end of cooking.
Gazpacho - A cold vegetable soup served throughout all of the Spanish countries. The most
common version is one made with a coarse puree of fresh tomatoes flavored with vinegar
and olive oil, embellished with diced raw vegetables like onions, cucumbers, and peppers. A
light gazpacho is made with a puree of cucumber, and served with an array of garnishes for
the diner to choose from. Roasted almonds, avocadoes, and croutons are common
garnishes.
Gelatin - A protein produced from animals, used to gel liquids. It is found in granular and
sheet form.
Gelato - An Italian frozen dessert, whose popularity has overwhelmed the US, is made of
whole milk and eggs. This gives it richness without flavors becoming masked by the fat from
cream. The flavors are very intense and the texture is soft and silky.
Genoise - A very rich sponge cake made with eggs and butter. This may be eaten as is with
whipped cream or fruit, but also used as the foundation for many other cake preparations.
Ghee - The Indian name for cooking fat. Most commonly used is clarified butter made from
the milk of buffaloes and yaks. In regions where milk is unobtainable, mustard and sesame
oil are used.
Glace - A highly reduced stock used as an essence in flavoring sauces and enriching soups
and stews. Veal glace is used for all meat preparations and stands up the best to the long

reduction required. Fish and shellfish glaces are used, but their flavor can become edirtye
tasting and bitter from too long of a reduction.
Gluten - The protein found in wheat flours.
Gnocchi - These are small dumplings made with flour, potatoes, and eggs. Other versions
include spinach, semolina, sweet potatoes, chopped herbs, and parmesan or ricotta cheese.
Once the gnocchi are made they are cooked in boiling water, and then sauced or tossed with
melted butter. Some recipes call for cooking the gnocchi in broth. Gnocchi is also the name
of a pasta with a similar shape.
Gougere - A savory pastry made of choux paste flavored with cheese. This may be made in
individual puffs or piped into a ring of puffs, which is served with a pool of sauce in the center
of the ring.
Goulash - A Hungarian soup/stew made with beef and liberally seasoned with paprika.
Some versions add gremolata at the very end of cooking or sprinkled over the top.
Granita - A coarse fruit ice similar to sorbet, without the meringue, which is often flavored
with liqueurs.
Granola - A combination of assorted toasted grain (oats), dried fruits and nuts usually
served as a breakfast cereal. Some blends are sweetened with honey and/or brown sugar.
Gratin - Dishes cooked in the oven which form a crust on the surface. This is expedited by
placing the dish under the broiler. Bread crumbs and cheese are often sprinkled on top of
these dishes to help form the crust.
Gravlax/Gravadlax - Whole salmon fillets that have been cured with salt, sugar, and
pepper, then flavored with dill. The salmon is then sliced paper thin and tradionally served
with pumpernickel bread, sour cream, capers, onion, and lemon.
Grecque - Foods that are prepared in the style of Greece. This is usually used for dishes
with lemon, garlic, and olive oil. But the addition of tomatoes, peppers, and fennel often
allows a dish to be called la grecque.
Gremolata - A mixture of chopped parsley, garlic, and lemon peel. This is added to stews at
the end of their cooking time to add a pungency to the dish. Used in some recipes for osso
buco a la Milanese, and Hungarian goulash.
Grissini - Italian bread sticks.
Gruyere - A moderate-fat cow milk cheese with a rich, sweet, nutty flavor that is prized for
both out-of-hand eating and cooking. It is usually aged for 10 to 12 months and has a golden
brown rind and a firm, pale-yellow interior with well-spaced medium-size holes.
Guacamole - A dip made of mashed avocadoes seasoned with onions, tomatoes, chiles,
and cilantro. This is mostly eaten as a dip for fried corn chips, but it is also very good with
raw vegetables. You may also use it as a filling for burritos and tacos.
Gumbo - A thick soup/stew made with meat or seafood served over plain white rice. Okra,
fil powder, and roux. All methods are acceptable, and all are considered traditional.
Harissa - A spice mixture used as both a condiment and a seasoning. Harissa contains
chiles which are ground with cumin, garlic, coriander, and olive oil. It becomes a thick paste
that is used as is in cooking or diluted with oil or stock to be used as a condiment.
Hoisin Sauce - A rich, dark, sweet barbecue sauce used in Chinese cooking for marinades
and basting. Hoisin sauce is easily recognizable in Mu Shu pork and Peking duck. The
sauce is made from soybean flour, chiles, red beans, and many other spices.

Hollandaise Sauce - This is the most basic of the egg and oil emulsified sauces. The only
flavoring is fresh lemon juice. This sauce must be kept warm, as excessive heat will cause it
to break. Because this is kept warm, it is not safe to keep it for long periods of time and
should never be reused from another meal period.
Horn of Plenty Mushroom - This is a wild mushroom with a hollow, funnel-shaped cap and
is dark gray or black in color. Because of this, it also has the name etrumpet of deathe. This
mushroom is somewhat stringy, but has a robust flavor and may be used to flavor sauces,
soups, or any other mushroom preparation.
Hyssop - Any of various herbs belonging to the mint family with aromatic, dark green leaves
that have a slightly bitter, minty flavor. Hyssop adds intrigue to salads, fruit dishes, soups
and stews. It is also used to flavor certain liqueurs such as Chartreuse.
Iago - A small British pastry or petit four.
Ibrik - A small, long-handled Turkish pot with a bulbous bottom, narrow waist and flared top.
Icefish - See rainbow smelt.
Icelandic lobester - See Norway lobster.
Infusion - An infusion is the flavor that is extracted from any ingredient such as tea leaves, herbs or
fruit by steeping them in a liquid such as water, oil or vinegar.
Involtini - Thin slices of meat or fish which are stuffed and rolled. They may then be sauteed, grilled,
or baked.

Jambalaya - A Creole version of paella, though more highly spiced. The only consistent
ingredients among all of the jambalaya recipes are rice, tomatoes, peppers, and onions.
Ingredients used for jambalaya are ham, oysters, chicken, Andouille sausage, duck, shrimp,
and game birds.
Jerusalem Artichoke - A tuber, also called sunchoke, with a very firm flesh and a flavor
reminiscent of globe artichokes. These are used as a vegetable, in soups, or cooked and
served in salads.
Jicama - A large bulbous root vegetable with a thin brown skin and white crunchy flesh. Its
sweet, nutty flavor is good both raw and cooked. It is a fair source for vitamin C and
potassium.
Julienne - Foods that are cut in long, thin strips. The term is usually associated with
vegetables, but may be applied to cooked meat or fish.
Jus - A rich, lightly reduced stock used as a sauce for roasted meats. Many of these are
started by deglazing the roasting pan, then reduced to achieve the rich flavor desired. A jus
lie is one that has been slightly thickened with cornstarch or flour.
Kalakukko - A Finnish dish of bread filled with fish.
Kebab - Also spelled kabob, these are skewers of meat, fish, or vegetables grilled over a
fire. All countries serve some version of this dish.
Kedgeree - A British variation of an Indian dish with rice, smoked fish, hard cooked eggs,
and bechamel sauce flavored with curry. Finnan Haddie is most often used, but smoked
sturgeon or salmon are excellent substitutes.
Kefir - A fermented milk drink similar to a lassi, flavored with salt or spices. Where available,
kefir is made with camel milk.
Ketchup - A term derived from Asian cookery, this sauce is known to be a sweet sauce
made from tomatoes. Other forms of ketchup are made from walnuts, mushrooms, and
grapes.

Kirsch - A clear brandy distilled from cherry juice and pits. In cookery, it is most prominently
known as a flavorful addition to fondue and cherries jubilee.
Kombu(Konbu) - A large edible seaweed used in Japanese cooking.
Kugelhopf - A yeast cake from Alsace baked in a large crown-like earthenware dish. It is
similar to brioche, though less rich, and flavored with currants or golden raisins and almonds.
This is mainly eaten for breakfast.
Kumquat - A very small citrus fruit with the unique quality of having a sweet skin and bitter
flesh. These are used in pastry making, preserves, and chutneys
Langouste - The French name for the spiny lobster, differentiating from Maine lobsters in
that they have no claws. Langoustes are warm water crustaceans that can be found in the
south Atlantic Ocean, the Mediterranean Sea, and off the coasts of South America, Australia
and the West Indies.
Langoustine - The French name for Dublin prawn. These are small pink crustaceans
resembling crayfish, with a taste and texture closest to lobster. Their claws are quite long but
have no edible meat in them. Like the langouste, these are found in warm waters.
Larding - A technique by which thin strips of back fat, or vegetables, are inserted into a
piece of meat. These strips help the meat to remain juicy during cooking. Larding with
vegetables gives the meat a contrast of color plus the addition of flavor. This practice is not
used as often now because of the higher quality of meat available to us.
Lasagna - Sheets of pasta which are layered with sauce and cheese and baked au gratin.
Meat, fish, shellfish, and vegetables are all used as fillings for this dish. Recipes from
northern Italy are simple preparations consisting of little more than sauce and cheese.
Contrary to this is lasagna al forno, filled with a rich bolognese sauce. Southern Italian
versions are more elaborate calling for the addition of sausages, mushrooms, and anything
else they may have on hand.
Lassi - A frothy yogurt drink, sweet or salty, flavored with pistachios, cardamom, cumin, or
rose water.
Lefse - A thin, flat potato pancake, about the consistency of a tortilla and cooked by similar
method. Very mild, starchy, slightly sweet taste. Lefse is enhanced by the addition of peanut
butter, brown sugar, or lutefisk.
Liaison - The process of thickening a sauce, soup, or stew. This includes all rouxs, starch
and water mixtures(slurries), beurre mani, and egg yolks with or without cream. Egg yolks
must be tempered with hot liquid before adding to the liquid in order to prevent curdling.
Limousin Beef - A breed of cattle which is naturally lower in fat and cholestrol. These cattle
were brought to the United States from France around 1930.
Linguine - Long, oval shaped pasta noodles. Hand cut versions of this are very narrow flat
noodles.
Linzertorte - An Austrian pastry comprised of a short crust dough flavored with ground
almonds and hazelnuts, cinnamon, and lemon zest. This is then spread with raspberry jam
and topped with a cross-hatch of dough. Almond paste is sometimes layered underneath the
raspberry jam. Other versions of this use fresh cranberries or apricots in the filling.
Lobster Mushroom - A wild mushroom that has a firm texture and a red and orange color
like lobster shells.
Lutefisk - A Norweigan fish dish of dried cod, cured in lye, then reconstitued by boiling.

Traditionally served with clarified butter or in white sauce and served with lefse. In its finest
form, lutefisk has a delicately mild buttery flavor and flaky consistency. In its not-so-fine form,
it is reminiscent of fish-flavored gelatin.
Lychee - A small fruit from China and the West indies, with a hard shell and sweet, juicy
flesh. The flesh is white with a gelatinous texture and a musky, perfumed flavor.
Lyonnaise Sauce - A classic French sauce preparation made with sauteed onions, white
wine and demi-glace. The sauce is strained before being served with meats and sometime
poultry.
Lyonnaise, la - A French term for in the manner of Lyons Dishes include onions which
have been cooked golden brown and seasoned with wine, garlic, and parsley
Macaire - A potato pancake made with seasoned potato puree.
Macaroon - A small round cookie that has a crisp crust and a soft interior. Many versions
bought commercially have been thoroughly dried. These cookies may be made from
almonds, though coconut is common in the US. The may also be flavored with coffee,
chocolate, or spices. Amaretti, from Italy, are a type of macaroon.
Macedoine - A mixture of fruit or vegetables. Vegetable macedoine are cut into small dice
and used as a garnish to meats. Fruit macedoine are cut in larger pieces and often
marinated in sugar syrup with liqueur.
Macerate - Soaking fruit or vegetables in wine, liquor, or syrup so that they may absorb
these flavors. Salt and sugar macerations are used to draw excess moisture out of the food
for a secondary preparation. This is done for canning, jam and preserve making, and to
remove bitter flavors from vegetables.
Mache - A wild lettuce with small round leaves that may be used for salads or cooked and
used as you would spinach. The taste is a little less pronounced than spinach. Mache grows
wild, and can be found in the fall. It is cultivated in France, Italy, and the US from September
to April.
Madeleine - A small shell shaped cookie or cake made from a rich batter similar to gnoise.
These may be flavored with almonds, lemon, or cinnamon.
Magret - The breast meat from a mallard or Barbary duck. These ducks are specially raised
for foie gras. Their breasts are large and have a much thinner layer of fat than do the Peking
or Long Island duckling.
Maitre d Hotel Butter - This is the most common of all the compound butters. It is flavored
with lemon and chopped parsley and used to garnish fish and grilled meats. Garlic may be
added, but it would then be called escargot butter.
Marengo - A chicken stew made with wine, tomatoes, and garlic. The stew is served over
toast, garnished with crayfish and fried eggs. The modern versions of this omit the eggs and
substitute shrimp for the crayfish. Of course, other liberties have been taken with this recipe
to include black olives, peppers, and veal. The dish is rumored to have been named for the
dish served to General Bonaparte after his army s defeat of the Austrians in the battle of
Marengo.
Margarine - A solid fat invented in 1869 by the French chemist Henri Mege-Mouries.
Margarine was first invented to replace butter in cooking and baking. It was then made solely
of beef fat. Margarine is now made with a variety of fats, alone or with others, along with the
addition of water, whey, yellow coloring, and vitamins. Beef fat is still used today, but with a
higher consciousness toward a healthier diet, it is very rare.

Marzipan - An almond paste with the addition of egg whites. This mixture is kneaded into a
smooth paste and used to wrap or layer cakes and candies. Marzipan is also shaped into
figures of animals, fruits, and vegetables, and sold in pastry or candy shops.
Mascarpone - A rich triple cream, fresh cheese from Italy with a texture resembling that of
solidified whipped cream.
Matafan - A thick pancake eaten sweet as a snack, or savory as an accompaniment to
cheese. They are also made with bacon, spinach, and potatoes.
Matelote - A French fish stew made with wine. The Alsatian version of this dish is made with
freshwater fish, Riesling wine, and thickened with cream and egg yolks. The Normandy
version includes seafood and is flavored with cider and Calvados. These stews are normally
embellished with pearl onions and mushrooms.
Matjes Herring - A reddish herring that has been skinned and filleted before being cured in
a spiced sugar-vinegar brine.
Mayonnaise - This is the mother of all of the cold egg and oil emulsified sauces.
Commercial versions are made with inferior oils and are far to thick for proper utilization. A
hand made version has a rich, subtle flavor and silky texture. You should always use a
neutral oil or a good olive oil. Avoid using an extra-virgin olive oil, which will offer too strong
of a flavor for most usage.
Melba - The name of a popular dessert invented by Auguste Escoffier. Poached peach
halves are served with vanilla ice cream and topped with fresh raspberry sauce.
Menudo - A soup similar to pozole with

addition of tripe and meat broth. This, too, is served with assorted condiments for the diners
to choose from.
Meringue - Whipped egg whites to which sugar has been added to form a stiff paste.
These are used to lighten mousses, cakes, and pastry creams. Unsweetened
versions are used to lighten forcemeats. Meringue is also baked in a very low oven,
forming crisp shells which are filled with fruit or ice cream. Small dried meringue
shells are called vacherin.
Mesclun - This is a mix of very young lettuces and greens. Often this mix is
stretched with herb or flower sprigs and bitter greens. These greens should be
dressed very lightly, with only best oil and vinegar, so that their flavor will not be
masked.
Mignonette - This is a term used to describe coarsely ground pepper used for au
poivre preparations and in bouquet garni. This is also used to describe small round
pieces of meat or poultry.
Milanese - This is used to describe foods that are dipped in egg and bread crumbs,

sometimes parmesan cheese, and fried in butter.

Mille-Feuille - Small rectangular pastries made of crisp layers of puff pastry and
pastry cream. This may also include savory fillings of similar presentation. The word
mille-feuille means a thousand leaves.
Mincemeat - A sweet spicy mixture of candied and fresh fruits, wine, spices, and
beef fat. Earlier recipes for this used beef or venison meat and beef fat. It is used
primarily as a filling for pies served during the Christmas holiday season.
Minestrone - An Italian vegetable soup with beans and pasta or rice. This may
contain any number of vegetables, but for authenticity, meat is never added.
Mirepoix - A mixture of chopped onion, carrot, and celery used to flavor stocks and
soups. Ham or bacon are sometimes added to a mirepoix, depending on the specific
preparation.
Mirin - A non-alcoholic version of sake/rice wine. It is sweet and syrupy.
Mise en Place - A term used in professional kitchens to describe the proper planning
procedure for a specific station.
Miso - A paste made from fermented soy beans. This is used in Japanese cooking
for sauces and soups.
Molasses - This is a syrup resulting from the crystallization of raw sugar from the
sap. Additional processing results in darker and stronger tasting molasses called
black strap.
Mole - An assortment of thick sauces used in Mexican cooking made of chiles.
These sauces are made with one or many chiles, and flavored with cumin, coriander,
cinnamon, nuts, seeds, and chocolate. Their flavor is rich, smoky, and very complex.
Some recipes are made with fresh herbs and have a green color. Chicken, turkey,
and pork are then simmered in this sauce.
Monosodium Glutamate - A sodium salt found in wheat, beets, and soy bean
products. It is used extensively in Chinese cookery, and thought to help accentuate
the flavors of certain foods. Many people suffer serious allergic reactions to this so
widespread use has been reduced to the commercial food processing industry.
Morel Mushroom - This is a wild mushroom with a honeycomb cap and hollow
stem. These are very dirty mushrooms and must be cleaned carefully. Morels

possess a wonderful earthy flavor, making them good candidates for soups, sauces,
and fillings.
Mornay Sauce - A bechamel sauce with Gruyere cheese, sometimes enriched with
egg yolks. It is used mainly for fish and vegetable preparations.
Mortadella - Large,lightly smoked sausages made of pork, beef, or veal. These are
specialties of Bologna, which is where the US version of this sausage gets its name.
Mortadella is a very smooth, pink sausage with a subtle creamy texture. They are
studded with cubes of pork fat and peppercorns.
Mostarda di Cremona - These are fruits cooked and marinated in a spicy, mustard
flavored syrup. It is a classic accompaniment to bollito misto. These fruits are also
used in sauces for veal, and assorted stuffed pasta fillings.
Moussaka - A layered dish of eggplant and lamb with tomatoes and onions. This is
all bound with bechamel sauce and cooked au gratin.
Mousse - Sweet or savory dishes made of ingredients which are blended and folded
together. These mixtures may be hot or cold, and generally contain whipped egg
whites to lighten them. Cream is also used to lighten these dishes, though when
used in large quantities, these preparations are called mousselines.
Mousseline - As stated above, these are fine purees or forcemeats that have been
lightened with whipped cream. The term is also used to describe a hollandaise sauce
which has unsweetened whipped cream folded into it.
Mousseron Mushroom - A wild mushroom with an off-white to beige color. The
flavor is full-bodied and the texture is fleshy like bolets.
Mulligatawny - A curried chicken soup adapted by the British from India. Originally
the soup was enriched with coconut milk and embellished with almonds and apples.
Newer versions make a lighter broth and flavor this with curry and coconut.
Nage - An aromatic broth in which crustaceans are cooked. The shellfish is then
served with this broth. The most notable of these dishes is lobster la nage.
Nantua - A name given to dishes containing crayfish. This includes crayfish tails and
sauces made with a crayfish fumet.
Navarin - French stew made with mutton or lamb and onions, turnips, potatoes, and
herbs.

Nicoise - Foods cooked in the style of Nice. These dishes may include garlic,
Nicoise olives, anchovies, tomatoes, and green beans. Salad Nicoise is the most
famous of all these dishes, consisting of potatoes, olives, green beans, and
vinaigrette dressing.
Noisette - A small round steak, made of lamb or beef tenderloin.
Noisette Butter - Whole butter which has been cooked until it reaches a rich, nutty
brown color and aroma.
Nori Seaweed - Thin dry sheets of seaweed used in Japanese cooking. It is mainly
used to wrap sushi and as garnish for other cold presentations.
Nougat - A candy made from sugar and honey mixed with nuts. This mixture is then
formed into slabs and sliced.
Nougatine - A darker candy, made of caramel syrup and nuts. This is rolled into thin
sheets and formed into cups or bowls to serve as a vessel for other candy or fruit.
Nuoc-Mam - This is a Vietnamese fish sauce made with fermented fish or shrimp.
Another name for this is nam pla.
Nutella - A commercial brand of gianduja. This is a creamy paste of chocolate and
hazelnuts treasured in Italy. This is used in candy making, for flavored milk drinks,
and when thinned out, spread on bread as a quick snack.
Oeuf - The French word for egg.
Oeuf a la Neige - Sweet meringue puffs that are poached in milk and chilled. When
served, these puffs are drizzled with caramel and served with creme anglaise.
Olive Oil - Olive oil has a very distinctive flavor, and has become more prominent in
American cooking today. Gradings of olive oils are determined by the methods of
extraction and the acid content of the resulting oil. Virgin oils are those obtained
from the first pressing of the olive without further refinement. The finest olive oil is
extra virgin, with an acid content of 1%. Following this are superfine at 1.5%, fine at
3%, and virgin at 4%. Pure olive oils are those which have been extracted by heat.
These are of 100% olive oil, but their flavor can result in a harsh, bitter
aftertaste. Pomace olive oil is refined from the final pressings and under heat and
pressure. The taste is inferior to other olive oils and should never be substituted for
them. Olive oil becomes rancid very easily, more so when exposed to heat or light.

Always store tightly sealed in a cool, dark place.

Olives - This is the edible fruit of the olive tree. Found in both green(unripe) and
black(ripe) forms, each must undergo a process to remove the bitterness found in
them. This curing process is done with brine solutions, salt curing, and drying.
Opakapaka - Pink snapper. A local Hawaiian favorite, especially around the
holidays.
Orzo - Small rice shaped pasta.
Oseille - French term for sorrel.
Osso Buco - An Italian dish comprised of crosscut slices of the veal shank braised
with vegetables, aromatics, and stock. Milanese style is served with saffron risotto
and gremolata.
Ouzo - A clear anise-flavored liqueur from Greece. It is generally mixed with water
which turns it whitish and opaque.
Oyster Mushroom - A wild mushroom that grows in clusters on the side of trees. It is
off-white to greyish in color and has a soft texture. These mushrooms have a very
subtle flavor. They are also being cultivated in the US, making them readily available
in markets and moderately priced.
Paella - A Spanish rice dish originating in the town of Valencia. There are hundreds
of recipes for paella, all claiming to be authentic. The only ingredients that are
necessary for paella are rice, tomatoes, and saffron. Other ingredients are chicken,
chorizo, mussels, squid, peppers, and beans. More elaborate preparations include
shrimp, lobster, and duck.
Paillard - A piece of meat or fish that has been pounded very thinly and grilled or
sauteed.
Palmier - A cookie made of sheets of puff pastry that are rolled in sugar and folded
to resemble palm leaves. These cookies are baked until the sugar becomes
caramelized.
Pan-bagnat - A sandwich from southern France, consisting of small round loaves of
bread which have been hollowed out and filled with onions, anchovies, black olives,
and tuna, then drenched in extra virgin olive oil.
Panada - A thick paste used as a binding agent for forcemeats. Flour panadas are

made in a style similar to choux paste. Other types use bread crumbs or potato
puree.
Pancetta - Cured pork belly that is rolled and tied. Unlike American bacon, this is not
smoked.
Panforte - A rich dense torte made of candied fruit and nuts.
Panino - The Italian word for sandwich.
Pannetone - An Italian cake made with a dough rich in egg yolks, traditionally
served around Christmas time. The dough is studded with raisins, candied fruits, and
occasionally pistachios.
Panzanella - A salad consisting of toasted cubes of bread tossed with vegetables
and vinaigrette. The salad is then marinated for at least one hour. The bread should
be very firm so that it will endure the soaking of dressing. Vegetables can include
tomatoes, peppers, cucumbers, and onions. Lots of garlic, capers, black olives, and
anchovies are added to the salad.
Pappardelle - Wide flat pasta noodles served with rich, hearty sauces.
Pasilla Chili Pepper - Called a chilaca in its fresh form. The mature chilaca turns
from dark green to dark brown. After drying (when it becomes a pasilla) it changes to
a blackish-brown. It has a rich hot flavor and is generally ground and used for
sauces.
Pasta e Fagioli - A rich bean soup with pasta, in which a large sausage(such as
cotechino) has been cooked. The soup is eaten first, followed by the sausage served
with mustard and bread.
Pastilla (Bistella) - A Moroccan pie made with chicken wrapped in phyllo dough.
When finished cooking, the pastilla is dusted with sugar and cinnamon.
Pastry Cream - A cooked custard thickened with flour. Some versions may use
cornstarch or a mixture of the two starches.
Pt - A French term referring to pastes or pastry.
Pt - A term referring to many different preparations of meat, fish and vegetable
pies. The definitions of which have been altered through the years. Originally
pat referred to a filled pastry much like American or English pies. Now the term pt
en croute is used to describe these preparations. Pt en terrine has been shortened

to either pt or terrine. A terrine is generally a finer forcemeat than that used for
pt, and is always served cold. Pts are coarser forcemeats and, as stated before,
are often prepared in a pastry crust. We now use these terms interchangeably and
inclusive of all styles of forcemeat. Look for definitions under ballottine and galantine.
Pt Choux - A paste used to make cream puffs, eclairs, and other more elaborate
pastries. It is made by adding flour to boiling water or milk, which has been enriched
with butter. Eggs are then added into the paste to leaven it. Savory pastries such as
gougere may also be made with this paste.
Pt a Foncer - A shortcrust pastry dough made with butter and strengthened with
water. Used as a lining for meat or fish pies.
Pt Brise - A short crust pastry dough made with butter and eggs.
Pt Feuilletae - A dough comprised of many alternating layers of butter and pastry.
This is an extremely versatile dough though preparation of it is labor intensive and
very difficult.
Pt Sable - Another type of sweet, short crust dough.
Pt Sucre - A sweet, short crust dough for tarts and tartlets.
Paupiette - A thin slice of meat, like a scallopine, which is stuffed and rolled. These
may also be made of fish or vegetables.
Penne - Quill-shaped pasta tubes with smooth sides. Those with ridges are called
penne rigati. These are also called mostaciolli. Large quill-shaped tubes are called
manicotti.
Perilla - A Japanese herb that has a dark, russet-purple dentate leaf. It has a
complex sweetness, and is wonderful in meat sauces and to make vinegar with. (this
definition courtesy of Joanna Sheldon)
Persillade - A mixture of chopped parsley and garlic, added to recipes at the end of
cooking.
Pesto - A delicious sauce used for pastas, grilled meats, and poultry. This is made of
fresh basil, garlic, olive oil, and parmesan cheese. Some versions will also add
parsley and walnuts or pine nuts. The ingredients are ground into a paste and
moistened with the olive oil. Pesto is also used to describe similar sauces that
contain other herbs or nuts.

Petit Four - A small cookie or cake served on elaborate buffets or at the end of a
multi-course meal.
Pico de Gallo - Literally meaning "rooster's beak", this is a very hot, raw salsa made
of fresh chiles, onions, and tomatoes.
Piroshki - Small Russian meat pies, like empanadas, eaten for lunch or snacks.
Pissaladiere - A southern French pizza consisting of a thick bread crust covered
with cooked onions flavored with garlic. The pizza is then topped with black olives
and anchovies.
Pita Bread - Flat round bread made with or without a pocket.
Poblano Chili Pepper - A dark, sometimes almost black green chili pepper with a
mild flavor. Best known for its use in "Chili Rellenos", a Mexican stuffed pepper.
Polenta - The Italian version of cornmeal. Coarsely ground yellow cornmeal is
cooked with stock or water and flavored with onions, garlic, and cheese. Polenta
may be eaten fresh out of the pot, as a perfect accompaniment to stews. Polenta
may also be poured into a greased pan and allowed to set. It is then sliced, sauted,
and topped with cheese or tomato sauce. When cooked properly, polenta is a simple
treasure.
Posole - Pozole - A Mexican soup containing hominy served with various
ingredients to be added by each diner. The base of the soup is water flavored with
onions, tomatoes(or tomatillos), and herbs. Hominy is cooked into this broth and
condiments include minced onion, avocado, lime wedges, oregano, queso fresco,
and fried pork skin. A similar soup to this is menudo. Without the pork skin, this
makes a perfect vegetarian soup.
Praline - In French cookery this is a powder or paste made of caramelized almonds
and/or hazelnuts. American cookery refers to a candy consisting of caramel and
pecans.
Profiterole - A small puff made with pate choux usually filled an served as an
appetizer.
Prosciutto - The Italian word for ham, usually referring to the raw cured hams of
Parma. Though once impossible to obtain in the United States due to USDA
regulations, fine prosciuttos from Italy and Switzerland are now being imported.

These hams are called prosciutto crudo. Cooked hams are called prosciutto cotto.
Prosciutto is best when sliced paper thin served with ripe figs or wrapped around
grissini.
Pumate - Italian for sun-dried tomatoes.
Puttanesca - A piquant pasta sauce made of tomatoes, onions, black olives, capers,
anchovies, and chile flakes. The hot pasta is tossed in this sauce prior to serving.
Some recipes leave the ingredients raw, allowing the heat of the pasta to bring out
the flavors.
Pyramide Cheese - A truncated pyramid is the shape of this small French chevre
that is often coated with dark gray edible ash. The texture can range from soft to
slightly crumbly and depending upon its age, in flavor from mild to sharp. It is
wonderful served with crackers or bread and fruit.
Quahog - The American Indian name for the East Coast hard shell clam. It is also
used to describe the largest of these hard shell clams. Other names used are,
chowder or large clam.
Quatre-epices - A French spice mixture containing ground cinnamon, nutmeg,
cloves, and pepper. This mixture is used to season stews and ptes.
Quenelle - A dumpling made from fish or meat forcemeat.
Quesadilla - Originally a corn masa empanada filled with meat then deep fried.
Modern versions found throughout restaurants in the US are made with flour tortillas
that are filled with cheese and folded over when cooked.
Quiche - An open top pie made of eggs, milk or cream, and anything else within
reach. The most famous of these is the quiche Lorraine of Alsace, made with bacon
and Gruyere cheese.
Quince - This yellow-skinned fruit looks and tastes like a cross between an apple
and a pear. Its texture and flavor make it better cooked than raw. Its high pectin
content make it ideal for use in jams, jellies, and preserves.
Quinoa - Pronounced (KEEN-wah). A natural whole grain grown in South America.
Originally used by the Incas, it can be substituted for rice in most recipes. It is a
unique grain in that it serves as a complete protein containing essential amino acids.

Radicchio - A member of the chicory family with red and white leaves. The different
varieties range from mild to extremely bitter. The round Verona variety are the most
common in the US. Radicchio is used most often in salads, but is quite suitable to
cooked preparations.
Ragout - A French term for stew made of meat, fish, or vegetables.
Ras el Hanout - This is a powdered spice mixture, used in Arabic and north African
cooking, with a sweet and pungent flavor. See the definition under charmoula for a
description of the ingredients and its applications.
Ratatouille - A vegetable stew consisting of onions, eggplant, sweet peppers,
zucchini, and tomatoes flavored with garlic, herbs, and olive oil. Traditionally
simmered until all of the vegetables are quite soft and the flavor has blended into
one, ratatouille takes on the appearance of marmalade. Newer versions reduce the
cooking time, allowing the vegetables to retain some of their original identity.
Ravioli - Stuffed pasta dough served in broth or with sauce.
Remoulade - This classic French sauce is made by combining mayonnaise (usually
homemade) with mustard, capers and chopped gherkins, herbs and anchovies. It is
served chilled as an accompaniment to cold meat, fish and shellfish.
Rennet - An extract from the stomach of lambs and calves used in cheese making to
coagulate milk. There are also rennets obtained from vegetables such as cardoons.
Rigatoni - Large pasta tubes with ridged sides.
Rijsttafel - A Dutch word, meaning "rice table". It is a Dutch version of an Indonesian
meal consisting of hot rice accompanied by several (sometimes 20 or 40) small, wellseasoned side dishes of seafoods, meats, vegetables, fruits, sauces, condiments,
etc.
Rillette - A coarse, highly spiced spread made of meat or poultry and always served
cold. This is called potted meat because rillettes are often covered with a layer of
lard and stored for a period of time to age the mixture.
Risotto - An Italian preparation of rice resulting in a creamy liaison with stock and
butter. This may be served as a first course, main course, or side dish and
embellished with meat, seafood,cheese, or vegetables. The best known version of
this dish is risotto ala Milanese, with saffron and Reggiano parmesan cheese.

Rissole - Small pies similar to empanadas and piroshki. They are filled with meat,
vegetables, or cheese and deep fried.
Rissole - The British version of small savory pies.
Rosti - A Swiss potato pancake made from cooked potatoes, sometimes flavored
with bacon.
Rouille - A thick sauce similar to aioli, made of dried chiles, garlic, and olive oil.
Rouille is traditionally served with bouillabaisse and soup de poisson. Other recipes
also add saffron and tomatoes.
Roux - A mixture of flour and fat used to thicken sauces, soups, and stews. Though
usually made with butter, rouxs are also made with bacon or poultry fats, margarine,
and vegetable oil. The mixture is cooked for a brief time to remove the raw taste of
the starch from the flour. Longer cooking results in a darker color, which is favorable
in Creole cooking where rouxs are cooked for long periods until they reach a dark
brown color.
Sabayon - See the definition under zabaglione.
Sable - A rich short cookies similar to shortbread.
Saffron - A spice consisting of the dried stigma of the Crocus sativus plant,
originating in the eastern Mediterranean, now grown as well in Spain, France, and
South America. It has a characteristic pungent aroma and flavor and bright yellow
color. It is also very expensive and used sparingly. Saffron is indispensable in paella
and bouillabaisse. A good substitute for the yellow color is tumeric, though nothing
can replace its unique flavor.
Salt Cod - Cod that has been salted and dried to preserve it for long periods of time.
Salt cod is evident in cuisines of the Mediterranean and Caribbean Seas. To
reconstitute the fish, you must soak it in many changes of fresh water to remove the
excess salt. You may then poach the fish until it is just flaking off the bone, or use it
raw for other preparations.
Saltimbocca - An Italian dish comprised of thin slices of veal, rolled around ham and
cheese, seasoned with sage and braised until tender.
Saltpeter - The name for potassium nitrate, which is used primarily in the meat
industry to help preserve cured meats. It gives a distinctive pink color to hams and

bacon. There are recent reports from the USDA that nitrates, and nitrites are
carcinogenic.
Sambuca - An anise-flavored, not-to-sweet Italian liqueur which is usually served
with 2 or 3 dark-roasted coffee beans floating on top.
Samosa - An Indian snack of deep fried dumplings stuffed with curried vegetables.
Most common of the fillings is potatoes or cauliflower with peas.
Sangria - Spanish drink made from sweet red wine, pieces of fresh fruit (usually
orange and lemon), spices (cinnamon,cloves)
Sashimi - A Japanese dish of raw fish, shellfish, and mollusks served with soy
sauce, wasabi, and pickled vegetables. Sushi is similar but it is served with
vinegared rice, and may also include nori seaweed, vegetables, and strips of cooked
eggs similar to omelets. A common accompaniment to this is pickled ginger.
Satay - Also spelled sat and sateh. These are pieces of meat or fish threaded onto
skewers and grilled over a flame. Several variations of these are seen throughout
Southeast Asia. A spicy peanut sauce is served with meat satay in Vietnam and
Thailand.
Savarin - A ring-shaped cake made of a rich yeast dough, soaked with a rum syrup,
and filled with pastry or whipped cream.
Scampi - Another word for langoustine. This word is used in the US as a description
of shrimp broiled with butter, lemon, and garlic.
Scone - A small, lightly sweetened pastry similar to American biscuits, often flavored
with currants.
Sea Urchin - A round spiny creature found off the coasts of Europe and America.
The only edible portion is the coral, usually eaten raw with fresh lemon juice.
Semifreddo - Meaning "half cold", this is gelato with whipped cream folded into it.
Semolina - A coarse flour made from durum wheat, used in making pasta and
bread.
Seviche - A Spanish dish of raw fish, scallops, or shrimp marinated in citrus juices
until the flesh becomes "cooked". Onions, peppers, and chiles are then added to
finish the dish.
Shortbread - A butter-rich cookie from Scotland, often seasoned with lemon,

cinnamon, ginger, almonds, and cumin.

Shoyu - Japanese for Soy Sauce.
Skate Wings - This is the edible portion of the skate. The flesh, when cooked,
separates into little fingers of meat and has a distinctive rich, gelatinous texture. The
taste is similar to that of scallops.
Smorgasbord - A Swedish buffet of many dishes served as hors d oeuvres or a full
meal. Similar buffets are served throughout Scandinavia, as well as the Soviet
Union. Common elements of a smorgasbord are pickled herring, marinated
vegetables, smoked and cured salmon and sturgeon, and a selection of canaps.
Soba Noodle - Buckwheat noodles resembling spaghetti, used in Japanese
cooking.
Sorrel - Low perennial herb with acid leaves. It is used to flavor sauces.
Soy Sauce - A condiment from Southeast Asia and Japan made from fermented soy
beans. There are different varieties of soy sauce available. Darker, stronger sauces
are used for cooking while lighter ones are used as sauces and seasonings.
Japanese soy sauce is called shoyu.
Spatzle - This is a coarse noodle from Alsace and Germany made of flour, eggs, oil,
and water. The soft dough is dropped into boiling water(with a spatzle press) and
poached until cooked through. The noodle is then fried in butter or oil and served as
a side dish to meat dishes. Spatzle may also be flavored with cheese, mushrooms,
and herbs.
Speck - Cured and smoked pork flank.
Spiedini - An Italian word for skewers of meat or fish grilled over a flame or under a
broiler.
Spring Roll - Thin sheets of dough which are filled with meat, seafood, or
vegetables and rolled into logs. Spring rolls are most often deep fried, though they
may also be steamed. Chinese versions use wheat doughs, while the Vietnamese
and Thai versions use a rice paper wrapper.
Stock - A flavored broth from meats, fish, shellfish, and vegetables. These are the
basis of sauce and soup making.
Strudel - Paper thin pastry rolled around sweet fillings of fruit, nuts, or cheese. Savory versions of

this are similar to the Russian coulibiac.

Sugar Syrup - Differentiating from natural syrups, this term refers to a solution of
sugar and water. Simple syrups are made with equal quantities of water and sugar.
Heavy syrup is made with twice as much sugar as water. These types of syrups are
used in making sorbets, soft drinks, and for soaking cakes.
Sweetbread - The culinary term for the thymus gland of an animal. Those of veal
and lamb are most commonly eaten. The pancreas is also considered a sweetbread,
but its taste and texture is inferior to that of the thymus gland.
Syllabub - An English dessert comprised mainly of whipped cream sweetened with
sugar and flavored with sherry, brandy, or cointreau. Lemon zest, fruit preserves or
puree may also be swirled into the cream.
Tabasco Sauce - A thin spicy sauce made of vinegar, red peppers, and salt,
developed in America by Edmund McIlhenny at his home on Avery Island before the
U.S. Civil War. McIlhenny Company is the sole supplier of Tabasco Pepper Sauce
to this day. This sauce is commonly used with Creole food, chili con carne, and eggs.
Tabbouleh - A Lebanese salad made of softened bulghur tossed with vegetables
and seasoned with lemon and mint.
Tagine - A Moroccan dish named after the cooking utensil in which it has been
cooked. These stews may contain poultry, fish, meat, or vegetables and are highly
spiced with sweet overtones common in North African cuisine.
Tagliarini - A flat ribbon pasta, narrower than tagliatelle, measuring approximately
3mm across.
Tagliatelle - A flat ribbon pasta, narrower than fettuccine, measuring approximately
6mm across.
Tahini - A paste made from sesame seeds, used primarily in hummus and baba
ganoush.
Tamarind - This is the fruit pod of trees originally from Africa, now common in Asia,
India, and the West Indies. The taste is bittersweet with citrus overtones. The pulp is
very sticky and difficult to work with. Common forms sold are syrups and bricks of
the pulp. It is used extensively in dishes of these regions as well as in candy and
drinks.

Tapenade - A paste made from cured black olives seasoned with olive oil, garlic,
anchovies, capers, lemon, and marc or cognac. This is common in Provence, where
it is served with croutons and raw vegetables to dip. This also makes a good sauce
for grilled meats and strong flavored fish.
Taramasalata - A Greek dip made of olive oil and fish roe with the consistency
similar to that of mayonnaise. American versions commonly use salmon, whitefish, or
carp roe. This is served with raw vegetables and bread or croutons.
Tartare - This is a term which has several meanings. It is often used to describe the
preparation of raw beef called steak tartare. Raw beef is chopped finely and served
with minced onion, parsley, capers, and seasoned with anything from Worcestershire
sauce to Tabasco sauce. Tartare sauce describes a mayonnaise based sauce with
capers, onion, hard cooked eggs, cornichons, and herbs.
Tarte Flamb - An Alsatian pizza with a thin crust topped with fresh white cheese,
onions, and bacon. This is also called an Alsatian firepie.
Tarte Tatin - A type of tart in which the pastry is baked on top of the fruit, then
inverted when finished baking. Apples are traditionally used, becoming soft and
caramelized during baking.
Terrine - See the description under pts.
Tiramisu - An Italian dessert which gained dramatic popularity in the US. Tiramiso
consists of sponge cake, soaked with an espresso syrup and layered with a
sweetened mascarpone cheese and chocolate sauce.
Toad in the Hole - An English dish consisting of pieces of meat or sausages
covered with batter and baked in the oven.
Tocino - Cured ham with added color.
Tofu - Also called bean curd, this is made from processed soy beans. It comes in
various degrees of firmness and is a very high source of protein.
Torta Rustica - A large pie similar to coulibiac, filled with salmon, cabbage or
spinach, eggs, and mushrooms. Other versions use meat or sausage in the filling.
The crust is usually made of bread dough and sprinkled with salt before using.
Tortellini - A stuffed pasta made from little rounds of dough, then twisted to form
dumplings. Fillings can be made with anything and are served sauced or in a simple

broth.
Tortelloni - This is a larger version of the tortellini.
Tortilla - A thin pancake made of cornmeal or flour. They are served both soft and
fried, being an integral part of Mexican and Latin American cooking.
Tournedo - A slice of beef from the heart of the tenderloin, approximately an inch
thick. This term is rarely used in America today, being replaced by filet of beef or filet
mignon.
Tourte - Similar to pt en croute, these are pies made in a round shape and served
cold. They are generally highly seasoned and preparations are indicative to the
region they are from.
Trennette - Flat noodles, wider than fettuccine, that have one flat edge and one
scalloped edge.
Tripe - The stomach of beef, pork, and sheep.
Truffle - This is a tuber of unusual flavor and aroma. It is savored in Italian and
French cookery, and due to its scarcity, draws a very high price. The truffle has yet to
be successfully cultivated, though a fine substitute is now being grown in California.
The black truffle of Perigord and the white truffle of Piedmont are highly prized for
their exceptional flavors. The black truffle requires cooking to allow the flavors to be
fully achieved. Conversely, the white truffle is best when shaved directly on the dish
before eating. The aroma of truffles is strong enough to permeate egg shells when
the two are stored together. Due to their short growing season and large demand,
truffles can reach a price of up to $800 per pound. Frozen and canned forms are
more accessible, but their taste never reaches that of fresh truffles.
Tuiles - Crisp, paper thin cookies named for their tile-like appearance. They are
often flavored with almond slices, lemon, and vanilla.
Tumeric - A bright yellow spice used primarily in commercial curry powder. It is also
used in sweet pickles and for various dishes requiring a yellow color. This is used as
a coloring substitute for saffron.
Tzatziki Sauce - Dipping sauce derived from yogurt, garlic, cucumber, olive oil and
lemon juice. Served with calamari.
Tzimmes - Traditionally served on Rosh Hashana, this sweet Jewish dish consists of

various combinations of fruits, meat and vegetables. All are flavored with honey and
often with cinnamon as well. The flavors of this casserole-style dish develop by
cooking it at a very low temperature for a very long time.
Udon - Thick wheat noodles used in Japanese cooking.
Ugli - A citrus fruit hybrid between a grapefruit and a tangerine native to Jamaica. It
is available around the country from Winter to Spring. It has an acid-sweet flavor and
is an excellent source of vitamin C.
Vacherin - A crisp, sweet meringue shell used as a serving vessel for fruit and ice
cream.
Vanilla - A plant native to Mexico now common in areas throughout the West Indies
and Indian Ocean. The pod is used to make extracts which we use in cooking. The
whole pod may also be purchased and used as a fragrance or split and scraped to
allow the tiny seeds to flavor the dish. It is generally thought of as a sweet spice,
used in custards, creams, and cakes. It is also used in savory dishes with vegetables
or seafood. There are also imitation vanilla flavorings using synthetically produced
vanillin. These can be found in liquid and powder forms.
Velout - A sauce of various stock bases thickened with a roux. This is used as a
base for other more complex sauces, though it may be used alone.
Vermicelli - A very fine round noodle which means "small worms". These are thinner
than spaghetti and thicker than capellini.
Vichyssoise - A chilled soup of potatoes and leeks. Other versions now use
zucchini, apples, and carrots.
Victual - Food or other provisions.
Vinaigrette - A sauce commonly used to dress salads, comprised of oil and vinegar.
Emulsified vinaigrettes use egg and/or mustard to stabilize the dressing. Other
combinations using acids other than vinegar, such as wine or citrus juice, are also
called vinaigrettes.
Vitello Tonnato - Thinly sliced roast or braised veal, served cold with a creamy,
piquant tuna sauce. This combination may sound a bit unusual, but is surprisingly
delicious.
Vol-au-Vent - A large round pastry case which is filled with a sauced mixture of

meat, seafood, or vegetables then topped with a pastry lid.

Wasabi - Called Japanese horseradish, this is a root that is dried and ground to a
fine powder. This powder is then reconstituted and used for dipping sauce with soy
sauce when eating sushi and sashimi.
Water Bath - The French call this cooking technique bain marie. It consists of
placing a container of food in a large, shallow pan of warm water, which surrounds
the food with gentle heat. The food may be cooked in this manner either in an oven
or on top of a range. This technique is designed to cook delicate dishes such as
custards, sauces and savory mousses without breaking or curdling them. It can also
be used to keep foods warm.
Waterzooi - A rich Flemish stew with chicken or fish and assorted vegetables. The
sauce is enriched with a liaison of cream and egg yolks.
Welsh Rarebit - Often confused as Welsh rabbit, this is a cheese sauce made with
ale and seasoned with dry mustard, black pepper, and Worcestershire sauce. This is
traditionally served over toast, with or without crumbled bacon. It is also a good
variation of fondue and goes well with beer and ale.
Whelk - A small marine snail. Whelks are poached and served hot or cold.
Wiener Schnitzel - Thin slices of veal or pork breaded and fried in butter. Traditional
garnishes are lemon butter, anchovies, and capers.
Worcestershire Sauce - A condiment developed in England from flavors discovered
in India. It is used as a sauce, a seasoning, and a condiment. It is made of a very
odd assortment of ingredients including anchovies, tamarind, vinegar, molasses, and
cloves.
Xanthan Gum - Produced from the fermentation of corn sugar. It is most commonly
used as a stabilizer, emulsifier and thickener in foods such as yogurt, sour cream
and salad dressings.
XXX; XXXX - Label symbols used for confectioners sugar.
Yagi - Japanese for goat.
Yakitori - A Japanese dish of chicken marinated in soy sauce, sugar, and sake. The
chicken is then placed on skewers and grilled or broiled.
Yard of Ale - An elongated glass, measuring approximately 26 inches long holding

42 fluid ounces.
Zabaglione - An Italian custard made with egg yolks and wine or juices, which are
beaten vigorously over hot water to form a rich, creamy dessert. The custard can
then be poured into glasses and chilled to be eaten later, or eaten warm with fresh
fruit. Marsala is the most common wine used, though any sweet wine such as
Madeira, Champagne, or Sauterne may be used.
Zakuski - The Russian version of tapas involving a lot of food and vodka.
Zampone - A specialty of the town of Modena in northern Italy, this consists of a
hollowed and stuffed pig trotter which is poached and served as a part of a traditional
bollito misto.
Zuccotto - This is an Italian form of charlotte royale. In this dessert, triangles of
sponge cake are placed in a bowl to form a shell for the filling. The filling consists of
stiffly whipped cream which is studded with toasted almonds, hazelnuts, chocolate
chips, and candied fruit. A final layer of cake is placed over this, and when well set,
the dessert is inverted onto a platter to form a large dome, reminiscent of Florence
Duomo.
Zuppa Inglese - Literally translated as "English soup", this Italian dish is, in fact, a
refrigerated dessert similar to the British favorite, trifle. It is made with rum sprinkled
slices of sponge cake layered with a rich custard or whipped cream (or both) and
candied fruit or toasted almonds (or both).

B
Bagoong(n.)AfishsaucecondimenttraditionallyfoundinthePhilippines.
Beitzah(n.)Anothernameforahardboiledegg.
Bokashi(n.)AnancientJapanesenoodorcompostingmethod.
Burbot(n.)Aslimy,eelshapedfishthatgoesbymanynames.
Butterfly(v.)Tosliceacutofmeatlengthwiseinordertocookwithout
dryingout.

C
Carboy(n.)Ahugeglassjarthatholdsfermentingbrewmadeathome.
Champ(n.)Adishmadewithpotatoes,milk,butterandchoppedscallions.
Chesty(adj.)Usedtodescribeteathathasbeenimproperlypackedorstored.
Chewettes(n.)Medievaltalkforsmallmeatpies.
Cleptobiosis(n.)Anactofstealingfoodfromthesamespecies.
D
Danderfunk(n.)Apuddingmadebysailorsusingcrumbledcrackersand
molasses.
Devein(v.)Toremovethedarkdorsalvein(asinshrimp).
Donabe(n.)AJapanesepotmadeoutofclayusedoveranopenflame.
Dulse(n.)AkindofdriedseaweedflakesnackfoodinsomepartsoftheUK
andEurope.
E
Ebrious(adj.)Inclinedtodrinkinexcess,tipsy.
Epazote(n.)AMexicanherbwitharobusttasteandagasolineesqueodor.
Escabeche(n.)Aspicymarinademadefromvinegar,onions,peppersand
spices.
Exocarp(n.)Afruitsoutermostshell,skinorotherwiseprotectivelayer.
F
Farctate(n.)Theprocessofovereatingandfeelingstuffed.
Fatback(n.)Theflavorfullayeroffatalongthebacksideofapig.
Food Desert(n.)Aplacewherefresh,healthyfoodisunaffordableor
inaccessible.
Foxy(adj.)Usedtodescribewinewithamuskyflavor.
Frogmore(n.)Aseasonedstewmadewithpotatoes,sausage,cornand
shrimp.

G
Gastropod(n.)Afamilyofmollusksconsistingofashellandasingle
muscle.
Gavage(n.)Themethodofforcefeedingtofattenananimalandenrichits
liver.
Grissini(n.)Along,thinpieceofcrisp,toastedbreadtypicallyservedwith
pasta.
Guanciale(n.)AtypeofItalianbaconpreparedwithpigsjowlorcheeks.
Guar Gum(n.)Anaturalfoodthickener,similartocornstarch.
H
Hard Crack Stage(n.)Acandymakingstagewhenthesugarmixture
reaches310F.
Hawaij(n.)AYemenispiceblendusedonavarietyoffish,meatandlamb
dishes.
Haystack(n.)Adishmadeupofstarchyfoodswithfreshvegetablesand
protein.
Hoki(n.)AcoldwaterfishtypicallyfoundinEuropeanmarkets.
Hootenanny(n.)Aneasytomakepuffypancake,perfectedbytheAmish.
I
Irradiation(n.)Aprocessofexposingfoodtoionizingradiationtocontrol
bacteria.
Isinglass(n.)Aformofgelatinderivedfromtheairbladdersofsturgeon.
J
Jaccart(v.)Topierceapieceofmeatwithaneedletotenderizeit.
Jaggery(n.)Anaturalsweetenermadebycrystallizingsugarcanejuice.
Jamun(n.)AberryfoundinIndiathatchangesfromgreentopinktoblack.
Jeroboam(n.)Alargebottleofwine,otherwiseknownasthedouble
magnum.
Jicama(n.)Acrisp,sweetrootcultivatedinSouthAmericaforcenturies.

K
Kipper(v.)Tocuresmall,oilyfish(typicallyherring).
Kishke(n.)AJewishdishthattranslatestointestine.
Kissing Crust(n.)Whenaloafremainssoftduetoitsbakingproximityto
another.
Knolselderijstamppot(n.)ADutchdishwithmashedpotatoesandcelery
root.
Kumis(n.)AbeveragemadeoffermentedmaresmilknativetoCentralAsia.
L
Lactobacillus(n.)Atypeofbacteriathatcausesdecompositionor
fermentation.
Lame(n.)Abakingtoolusedtoallowbakingbaguettestoexpandlengthwise.
Locule(n.)Aseedcompartment,usuallyinanovaryofafruit.
Lovage(n.)Aplantwhoseleavesareusedasherbsandtherootsas
vegetables.
M
Mannish Water(n.)Jamaicansoupwithgoatoffal,greenbananasand
vegetables.
Marlborough Pie(n.)OneoftheoldestallAmericanpies,servedat
Thanksgiving.
Mother(n.)Asubstancethatdevelopsinfermentingliquid.
Muffaletta(n.)AtypeofsubmarinesandwichoriginatinginNewOrleans.
Mugwort(n.)Abitter,hoppyflavoringagentusedindishesinEuropeand
Asia.
N
Nappe(n.)Theabilityofaliquidtocoatthebackofaspoon.
Nougat(n.)Candymadefromnuts,honey,sugarandeggwhites.
Nutraceutical(adj.)Usedtodescribefoodsproventoprovidehealth
benefits.

O
Oenophile(n.)Aloverofwine,alsoknownasawineconnoisseuror
aficionado.
Omakase(n.)PhrasemeaningIllleaveittoyou,allowingthechefto
choosethefishyoureservedatasushirestaurant.
Omuraisu(n.)AJapanesericeomeletservedwithketchup.
Ort(n.)Ascrapoffoodleftoverfromameal.
P
Parsons Nose(n.)Thetriangularstubwheretailfeathersgrowonpoultry.
Pizza Peel(n.)Giantflatutensilusedtotransferpizzatoandfrombaking
stone.
Potlikker(n.)Theliquidleftbehindafterboilingapotofcollardgreens.
Pozole(n.)SouporstewtraditionallymadeinLatinAmericathatmeans
foamy.
Psito(n.)TheGreekmethodforroastingmeatintheoven.
Q
Quadriller(n.)Markingthesurfaceoffoodsonthegrillwithacrisscross
pattern.
Quenelle(n.)Athreesidedscoopofsomethingsoftenoughtomold.
R
Raclette(n.)AtraditionalSwissdishbestknownasfondueintheU.S.
Reinheitsgebot(n.)TheGermanBeerPurityLaw,whichoriginatedin
1516.
Rennet(n.)Acombinationofenzymesoftenusedintheproductionofcheese.
Ristra(n.)Anarrangementofdrychilies,usuallyhungbystring.
Rosewater(n.)Thebyproductofdistillingrosepetalsandwaterforperfume
andfoodanddrinkflavoring.

S
Shigging(n.)Standingnearacookwithintentionsofstealingcooking
techniques.
Sippets(n.)Smallcubesofbreadfriedwithherbsandbutterusedtogarnish
soup.
Spa(n.)HeavilyusedinBoston,translatestosodafountain.
Spider(n.)Alsoknownasaskimmer.Aflatmeshbasketusedwithadeep
fryer.
Sweetmeats(n.)Anothernameforcandy.
T
Tasso(n.)Spicycuredporkcutintostrips.
Teff(n.)Theworldstiniestgrain,fromEthiopia.Fullofprotein,ironand
calcium.
Tobiko(n.)TheJapanesewordforflyingfishroe.
Trussing(n.)Theprocessoftyingmeatwithbutcherstwinetokeepit
uniform.
Tsoureki(n.)Asweet,eggenrichedbreadthatisastapleofGreekcuisine.
U
Ultra-Pasteurized(adj.)Describesmilkorcreamheatedveryhigh,then
cooled.
V
Varak(n.)Ediblethinsheetsofpuresilverandgoldusedfordessert
decoration.
Vegucate(v.)Tounderstandwhatittakestobeavegan.
Velout(n.)Whitesaucethickenedbycreamandbutter.AFrenchmother
sauce.
Viticulture(n.)Thestudyandpracticeofcultivatinggrapes.

W
Weakfish(n.)Afishnamedforitsinabilitytointimidateorbeatupanyother
fish.
Winnowing(n.)Theprocessofseparatinggrainfromchaff.
Wort(n.)Thesweetliquidproductofmashedgrains(i.e.unfermentedbeer).
Wurstvergiftung(n.)Germanwordthattranslatestosausagepoisoning.
X
Xerophagy(n.)Atypeoffastinwhichoneeatsonlydryfoodswithno
cookingoils.
Xylitol(n.)A100%naturalsweetenerextractedfrombark,fruitsand
vegetables.
Y
Yumasetta(n.)Acasseroleofgroundbeef,cannedsoup,noodlesand
Velveeta.
Z
Zester(n.)Akitchenapplianceusedtoremovetheouterpartofcitrusfruit
peel.
Zwieback(n.)Adrytoastedsliceofbreadthatmeanstwicebakedin
German.

Bain Marie: Hot water bath used to gently cook food or keep food hot. Container for holding
food in a hot water bath.
Ballontine: Boneless poultry leg stuffed with forcemeat and gently roasted/braised,
traditionally shaped into a ball.
Barding: Tying thin slices of fat such as pork or bacon, over meats or poultry that have
little fat to help keep moist.

Baste: To moisten foods using their natural juices periodically during cooking.
Blanching: To briefly submerge in simmering water, boiling water, or fat to assist in
preparation of foods. Example: Tomato concassee.
Bouquet Garni: Fresh herbs and vegetables tied into a cheesecloth bundle and used to flavor
sauces, soups, stocks, stews.
Brochette: Skewered hors d'oeuvres using meats, fish, shellfish, vegetables and grilled or
broiled.
China cap/Chinois: A conical shaped strainer.
Concasse: Peeled, seeded and diced tomato
Deglaze: To swirl or stir in a liquid into a hot pan to lift away caramelized food particles.
Degrease: To remove fat from the surface of a liquid such as a stock or sauce by skimming
the surface.
Dredging: To coat a food item in flour or ground crumbs prior to frying or sauteing.
Dress: To trim or clean an animal for cooking
FIFO: First In First Out. Inventory management system
Fillet: Removing the side of fish intact while removing all bones.
Flambe: Food flamed by use of alcohol for flavor.
Frenching: Trimming racks of rib or poultry so the bone is cleaned and prominent.
Glace de viande: Dark, syrupy meat glaze made by reducing beef stock.
Jacquarding: The process of poking holes into the muscle of meat in order to tenderize.
Jus lie: Can be called fond lie, sauce made by thickening brown stock using corn starch or
similar starch.

Larding: Inserting thin slices of fat directly into meat product to infuse moisture.
Mince: To cut into very small pieces where uniformity or shape is not important.
Mise en Place: Meaning "Everything in place", refers to the preparation and organization of
ingredients and equipment.
Nappe: A certain consistency in liquid that coats the back of a spoon.
Needling: Injecting fat or flavors into an ingredient to enhance moisture or flavor.
Oignon Brule: French for burnt onion, made by charring onion halves. Used to flavor and
color stocks & sauces.
Oignon Pique: Studding an onion with a bay leaf and cloves. Used in bechamel sauce.
Parboiling: To partial cook a food in simmering/boiling water. Similar to blanching, but
cooked for longer.
Parcooking: Partially cooking food by any cooking method.
Paupiette: Thin slice of meat, poultry or fish spread with savory stuffing and rolled and
braised or poached.
Professional Cooking: System of cooking that appreciates the proper techniques of
ingredients and knowledge.
Raft: Crust formed during production of consomme.
Remouillage: The process of reusing bones for a second stock. French meaning "rewetting".
Render: To transform solid fat into liquid form by use of heat.
Refreshing: Submerging a hot food item in cold water to quickly stop the cooking process.
Also known as an icebath.

Ricer: Sievelike tool used to force soft foods through to evenly breakup the product, such
as potatoes.
Rondeau: Shallow, wide, straight-sided pot with loop handles.
Roulade: Slic eof meat, poultry or fish rolled around a stuffing.
Sachet: Containing herbs and spices used to flavor stocks, soups and sauces. Easily
removable.
Sauteuse: Basic sauteing pan with sloped sides and single long handle.
Sautoir: A variation of a saute pan with straight sides and long handle.
Savoury: Spied or seasoned foods, opposed to sweet.
Scald: To heat a liquid, usually milk to just below boiling.
Sear: Brown food quickly over high heat, done as a preparatory step for further methods such
as braising or roasting.
Silverskin: Tough connective tissue that surrounds certain muscles.
Staling: Known as starch retrogradation, change in moisture within starch that causes
products to turn firm, drier and more crumbly.
Steep: Soaking food in a hot liquid in order to extract flavor or remove impurities.
Sweat: To cook food in a pan, usually covered, without browning over low heat to encourage
flavors to be extracted from vegetables and spices.
Sweetbreads: Thymus gland of calf or lamb.
Tempering: To slowly add hot liquid to eggs while stirring vigorously to slowly bring
mixture up to temperature without curdling the eggs.
Tourner: To shape vegetables while peeling. Procedure is to peel, then shape.

Truss: Tying whole poultry or meat to encourage even cooking.

Water Bath: See Bain Marie
Whetstone: A special dense, grained stone used to sharpen or hone knives.
Zushi: The seasoned rice used in preparing sushi
-A-BBARD
To tie fat around lean meats or fowl to keep them from drying out during roasting. The fat bastes the meat while
it cooks, keeping it moist and adding flavor. The fat is removed a few minutes before the meat is finished,
allowing the meat to brown. Barding is necessary only when there is no natural fat present.
BASTE
To brush or spoon food as it cooks with melted fat or the cooking juices from the dish. Basting prevents foods
from drying out and adds color and flavor.
BLANCH
To cook raw ingredients in boiling water briefly. Blanched vegetables are generally "shocked" i.e. plunged
immediately and briefly into an ice water bath to stop the cooking process and preserve color and crunch.
BLEND
To combine two or more ingredients together with a spoon, beater or blender.
BOIL
To heat a liquid to its boiling point, until bubbles break the surface. "Boil" also means to cook food in a boiling
liquid.
BONE
To remove the bones from meat, fish or fowl. Use a sharp boning knife and angle the blade toward the bone to
avoid tearing or nicking the flesh.
BRAISE
To cook food, tightly covered, in a small amount of liquid at low heat for a long period of time. Sometimes, the
food is first browned in fat. The long, slow cooking tenderizes meats by gently breaking down their fibers. The
braising liquid keeps meats moist and can be used as a basis for sauce. Use wine, stocks or water as components
in braising liquid.
BROIL
To cook food directly above or under a heat source. Food can be broiled in an oven or on a grill.
BRUSH
To apply a liquid, like a glaze, to the surface of food using a pastry brush.

BUTTERFLY
To split food (meat, fish, fowl) down the center, cutting almost, but not completely through. The two halves are
then opened flat to resemble a butterfly.
-CCHANNEL
To create small V-shaped grooves over the surface of fruits or vegetables for decorative purposes using a
channel knife. The fruit or vegetable is then sliced, creating a decorative border on the slices.
CARAMELIZE
To heat sugar until it liquefies and become a clear caramel syrup ranging in color from golden to dark brown.
Fruits and vegetables with natural sugars can be caramelized by sauteeing, roasting or grilling, giving them a
sweet flavor and golden glaze.
CHIFFONADE
To slice into very thin strips or shreds. Literally translated from French, the term means "made of rags".
CHOP
To cut food into bite-size pieces using a knife. A food processor may also be used to chop food. Chopped food is
more coarsely cut than minced food.
CLARIFY
To remove sediment from a cloudy liquid, thereby making it clear. To clarify liquids, such as stock, egg whites
and/or eggshells are commonly added and simmered for approximately 15 minutes. The egg whites attract and
trap particles from the liquid. After cooling, strain the mixture through a cloth-lined sieve to remove residue. To
clarify rendered fat, add hot water and boil for about 15 minutes. The mixture should then be strained through
several layers of cheesecloth and chilled. The resulting layer of fat should be completely clear of residue.
Clarified butter is butter that has been heated slowly so that its milk solids separate and sink, and can be
discarded. The resulting clear liquid can be used at a higher cooking temperature and will not go rancid as
quickly as unclarified butter.
CURE
To treat food by one of several methods for preservation purposes. Examples are smoking, pickling - in an acid
base, corning - with acid and salt, and salt curing - which removes water.
-DDEEP-FRY
To cook food in hot fat or oil deep enough so that it is completely covered. The temperature of the fat is
extremely important and can make the difference between success and failure. When the fat is not hot enough,
the food absorbs fat and becomes greasy. When the fat is too hot, the food burns on the exterior before it has
cooked through. Fat at the correct temperature will produce food with a crisp, dry exterior and moist interior. An
average fat temperature for deep-frying is 375 degrees, but the temperature varies according to the food being
fried. Use a deep fryer, an electric fry pan or a heavy pot and a good kitchen thermometer for deep frying.
DEGLAZE
To remove browned bits of food from the bottom of a pan after sauteing, usually meat. After the food and excess
fat have been removed from the pan, a small amount of liquid is heated with the cooking juices in the pan and
stirred to remove browned bits of food from the bottom. The resulting mixture often becomes the base for a
sauce.

DEMI-GLACE
A rich brown sauce that starts with Espagnole sauce. Beef stock, made from beef and or veal bones and
vegetables with wine, slowly cooked and reduced until it naturally coats a spoon.It is used as a base for many
small sauces.
DEVEIN
To remove the blackish-gray vein from the back of a shrimp. The vein can be removed with a special utensil
called a deveiner or with the tip of a sharp knife. Small and medium shrimp needdeveining for aesthetic
purposes only. However, because the veins in large shrimp contain grit, they should always be removed.
DICE
To cut food into tiny cubes (about 1/8- to 1/4-inch).
DRAIN
To pour off fat or liquid from food, often using a colander.
DREDGE
To lightly coat food that is going to be fried with flour, breadcrumbs or cornmeal. The coating helps to brown
the food and provides a crunchy surface. Dredged foods need to be cooked immediately, while breaded foods,
those dredged in flour, dipped in egg then dredged again in breading, can be prepared and held before cooking.
-EECLAIR
A small oblong pastry that is filled with cream. Many eclairs are topped with five finger icing (3 T. powdered
sugar and a few drops of water, melt over double boiler while stirring).
EGGS
Eggs are one of the most important items in cooking! All eggs should be free of cracks, leaks or holes. Eggs are
graded by quality and size with grade AA, A and B. Eggs are sized by weight per dozen, Ex. Large 27 oz., Large
24 oz., Medium 21 oz., Small 18 oz., Peewee 15 oz. Very fresh high quality eggs stand up more when cooked,
while older eggs spread out more. The color of the yolk depends on the hen's diet. The egg color, white or brown
depends on the breed of the hen, it has nothing to do with nutritional value or taste. Eggs must always be
refrigerated. Pasteurized liquid eggs (easy eggs) are beaten together and heated up without cooking to kill any
bacteria and then packaged for sale.
EGG WASH
Egg Wash is a mixture of egg yolks and/or whites beaten with a little water or milk. Used to brush over breads,
cakes and pies to give them color and a shiny sealed glaze.
EGGNOG
A Christmas beverage consisting of milk and ice cream, beaten eggs, sugar, cinnamon, nutmeg and liquor (we
like brandy and rum). The best eggnog requires seperating the eggs and beating the yolks with 1/2 the sugar and
whipping the whites with 1/2 the sugar to make meringue, folding all together with an electric mixer or blender!
EGGPLANT
An Eggplant is a member of the nightshade family, along with the potato and tomato, making it a fruit! It is
actually a berry growing on a long vine. There are many varities grown and eaten around the world. Sizes are 2
to 12 inches, white, black and purple.
EMULSIFY
To bind together two liquid ingredients that normally do not combine smoothly, such as water and fat. Slowly

add one ingredient to the other while mixing rapidly. This action disperses tiny droplets of one liquid in the
other. Mayonnaise and vinaigrettes are emulsions. Use a good whisk for a steady even emulsification.
ENTREE
In America "Entree" refers to the main course of the meal. In Europe, it refers to the dish served before the meat
course during formal dinners.
ESPRESSO
A dark strong coffee that's made by forcing steam through a small amount of finely ground pressed special
coffee beans. Served in a tiny espresso cup. The addition of heated cream or milk makes this a Cappuccino.
-FFABRICATION
The butchering, cutting and trimming of meat, poultry, fish and game.
FILLET
To create a fillet of fish or meat by cutting away the bones. Fish and boning knives help produce clean fillets.
FOLD
To combine a light mixture like beaten egg whites with a much heavier mixture like whipped cream. In a large
bowl, place the lighter mixture on top of the heavier one. Starting at the back of the bowl, using the edge of a
rubber spatula, cut down through the middle of both mixtures, across the bottom of the bowl and up the near
side. Rotate the bowl a quarter turn and repeat. This process gently combines the two mixtures.
FOOD NETWORK
Chefs and Cooks sharing cooking techniques, recipes and ideas with people who share similar interests or
concerns and who interact and remain in contact for mutual assistance or support. Professionals in the
foodservice industry network together to achieve quality.
FRY
To cook food (non-submerged) in hot fat or oil over moderate to high heat. There is very little difference
between frying and SAUTEING although sauteing is often thought of as being faster and using less fat.
-GGRATE
To reduce a large piece of food to coarse or fine threads by rubbing it against a rough, serrated surface, usually
on a grater. A food processor, fitted with the appropriate blades, can also be used for grating. The food that is
being grated should be firm. Cheese that needs to be grated can be refrigerated first for easier grating.
GRIDDLE
A special flat pan or cooktop designed to cook foods like pancakes and hamburgers. Some have long handles or
two handles, non stick, aluminum or cast iron. Often confused with grilling, see below.
GRILL
To cook food on a grill over hot coals or other heat source. The intense heat creates a crust on the surface of the
food which seals in the juices. The grill should be clean and must be heated before the food is laid on it. The
food can also be basted and seasoned.

GRIND
To reduce food to small pieces by running it through a grinder or food processor. Food can be ground to
different degrees, from fine to coarse. A mortar and pestle is prefered by many Chefs and Pharmacists alike.
GYROS
A Greek specialty consisting of chopped lamb and spices molded around a vertical spit, the meat is sliced and
served on pita bread with cucumber sauce, tomatoes and onions.
-HHABANERO
This extremely hot chile is from Mexico and the Caribean. It is light green, yellow or orange and also available
as a dried habanero powder! Caution, it is extremely hot, some believe it's strong enough to stop a grizzly.
HOMOGENIZE
To create an emulsion by reducing all the particles to the same size. The fat globules are broken down
mechanically until they are evenly distributed throughout the liquid. Homogenized milk and some commercial
salad dressings are two examples of homogenized foods.
-IINFUSE
To steep an aromatic ingredient in hot liquid until the flavor has been extracted and absorbed by the liquid. Teas
are infusions. Milk or cream can also be infused with flavor before being used in custards or sauces.
-JJOINT
To cut meat and poultry into large pieces at the joints using a very sharp knife.
JULIENNE
To cut food into thin sticks. Food is cut with a knife or mandoline into even slices, then into strips.
-KKNEAD
To mix and work dough into a smooth, elastic mass. Kneading can be done either manually or by machine. By
hand, kneading is done with a pressing-folding-turning action. First the dough is pressed with the heels of both
hands and pushed away from the body so the dough stretches out. The dough is then folded in half, given a
quarter turn, and the process is repeated. Depending on the dough, the kneading time can range anywhere
from 5 to 15 minutes. During kneading, the gluten strands stretch and expand, enabling dough to hold in gas
bubbles formed by a leavener, which allows it to rise.
-LLARD
To insert strips of fat (lardons) or bacon into a dry cut of meat using a utensil called a larding needle. Larding
makes the cooked meat more succulent and tender.
LINE
To cover the bottom and sides of a pan, mold or terrine with a thin layer of bacon, pork fat, flavorings or pastry.
Cake pans are frequently lined with parchment paper to prevent the cake from sticking to the pan after baking.

-MMACERATE
To soak foods, usually fruit, in liquid so they absorb the liquid's flavor. The macerating liquid is usually alcohol,
liqueur, wine, brandy or sugar syrup. Macerate is also frequently applied to fruits sprinkled with sugar, which
intensifies natural flavor of the fruit by drawing out its juices.
MARINATE
To soak food in a seasoned liquid mixture for a certain length of time. The purpose of marinating is to add flavor
and/or tenderize the food. Due to the acidic ingredients in many marinades, foods should be marinated in glass,
ceramic or stainless steel containers. Foods should also be covered and refrigerated while they are marinating.
When fruits are soaked in this same manner, the process is called macerating.
MASH
To crush a food into smooth and evenly textured state. For potatoes or other root vegetables, use a ricer, masher
or food mill. While food processors provide a smooth texture more like a puree or a paste, they should not be
used for potatoes.
MINCE
To cut food into very tiny pieces. Minced food is cut into smaller, finer pieces than diced food.
MOUNT
To whisk cold butter, piece by piece, into a warm sauce for smooth texture, flavor and sheen. Each piece of
butter must be thoroughly incorporated before a new piece is added so that the sauce does not break (or separate
into liquid and fat).
-NNAP
To completely coat food with a light, thin, even layer of sauce.
-OOPEN FACED
A sandwich prepared with just one piece of bread which is topped with a wide variety of meats,
vegetables, cheeses and heated or not.
-PPARBOIL
To boil food briefly in water, cooking it only partially. Parboiling is used for dense food like carrots and
potatoes. After being parboiled, these foods can be added at the last minute to quicker-cooking ingredients.
Parboiling insures that all ingredients will finish cooking at the same time. Since foods will continue to cook
once they have been removed from the boiling water, they should be shocked in ice water briefly to preserve
color and texture. Cooking can then be completed by sauteeing or the parboiled vegetable can be added to
simmering soups or stews.
PARE
To remove the thin outer layer of foods using a paring knife or a vegetable peeler.
PEEL
To remove the rind or skin from a fruit or vegetable using a knife or vegetable peeler.

POACH
To cook food by gently simmering in liquid at or just below the boiling point. The amount of the liquid and
poaching temperature depends on the food being poached.
POT ROAST
To cook meat slowly by moist heat in a covered pot. The meat is first browned, then braised either on top of the
stove or in the oven. Pot roasting is good for tougher cuts of meat which require longer cooking times to break
down connective tissue.
POUND
Pounding thinner cuts of meat tenderizes it by breaking down muscle. Kitchen mallets are generally used for
pounding, but it can be done using a small frying pan as well. First place the piece of meat between two pieces
of plastic wrap or wax paper.
PUREE
To grind or mash food until completely smooth. This can be done using a food processor or blender or by
pressing the food through a sieve.
-QQUADRILLER
To mark the surface of grilled or broiled food with a crisscross pattern of lines. The scorings are produced by
contact with very hot single grill bars which brown the surface of the food. Very hot skewers may also be used
to mark the surface.
QUENCH
To quickly place a heated object in cold water. This is usually done to either stop the cooking process or to
separate the skin of an object from the meat. This process is sometimes referred to as "shocking."
-RRATATOUILLE
A popular dish from the French region of Province that combines tomatoes, eggplant, onions, peppers, zucchini,
olive oil, herbs and garlic all simmered together. Visti our recipe section to get the recipe thats full of flavor.
REDUCE
To thicken or concentrate a liquid by boiling rapidly. The volume of the liquid is reduced as the water
evaporates, thereby thickening the consistency and intensifying the flavor.
RICE
To push cooked food through a perforated kitchen tool called a ricer. The resulting food looks like rice.
ROAST
To oven-cook food in an uncovered pan. The food is exposed to high heat which produces a well-browned
surface and seals in the juices. Reasonably tender pieces of meat or poultry should be used for roasting. Food
that is going to be roasted for a long time may be barded to prevent drying out.
-SSAUTE
To cook food quickly in a small amount of fat or oil, until brown, in a skillet or saute pan over direct heat.

The saute pan and fat must be hot before the food is added, otherwise the food will absorb oil and become
soggy. Practice makes perfectly saute foods.
SCALD
To dip fruits or vegetables in boiling water in order to loosen their skins and simplify peeling. The produce
should be left in the water for only 30 seconds to prohibit cooking, and should be shocked in an ice water bath
before the skin is removed
SCALE
To remove the scales from the skin of a fish using a dull knife or a special kitchen tool called a fish scaler. Also
means weighing out all ingredients in a recipe.
SEAR
To brown meat or fish quickly over very high heat either in a fry pan, under a broiler or in a hot oven. Searing
seals in the food's juices and provides a crisp tasty exterior. Seared food can then be eaten rare or roasted or
braised to desired degree of doneness.
SEASON
To add flavor to foods.
To coat the cooking surface of a new pot or pan with vegetable oil then heat in a 350 degree oven for about an
hour. This smoothes out the surface of new pots and pans, particularly cast-iron, and prevents foods from
sticking.
SEED
To remove the seeds from fruits and vegetables.
SHRED
To cut food into thin strips. This can be done by hand or by using a grater or food processor. Cooked meat can
be shredded by pulling it apart with two forks.
SIEVE
To strain liquids or particles of food through a sieve or strainer. Press the solids, using a ladle or wooden spoon,
into the strainer to remove as much liquid and flavor as possible.
SIFT
To pass dry ingredients through a fine mesh sifter so large pieces can be removed. The process also incorporates
air to make ingredients like flour, lighter. Synonymous with AERATE.
SIMMER
To cook food in liquid over gentle heat, just below the boiling point, low enough so that tiny bubbles just begin
to break the surface.
SKEWER
To spear small pieces of food on long, thin, pointed rods called skewers. The Romans and Chinese have
skewered many foods for thousands of years.
SKIM
To remove the scum that rises to the surface from a liquid when it is boiled. The top layer of the liquid, such as
the cream from milk or the foam and fat from stock, soups or sauces, can be removed using a spoon, ladle or
skimmer. Soups, stews or sauces can be chilled so that the fat coagulates on the surface and may be easily
removed before reheating.

SKIN
To remove the skin from food before or after cooking. Poultry, fish and game are often skinned for reasons of
appearance, taste and diet. Check out our cutlery section for scissors and skinning knives.
SMOKE
To expose fresh food to smoke from a wood fire for a prolonged period of time. Traditionally used for
preservation purposes, smoking is now a means of giving flavor to food. Smoking tends to dry the food, kills
bacteria, deepens color and gives food a smoky flavor. The duration of smoking varies from 20 minutes to
several days. The most commonly used woods are beech, oak and chestnut to which aromatic essences are often
added. Small home smokers are now available.
STEAM
To cook food on a rack or in steamer basket over a boiling liquid in a covered pan. Steaming retains flavor,
shape, texture, and nutrients better than boiling or poaching. Our steamer insert fits almost any pot! Search
"steamer basket" on the home page.
SUPREME
To remove the flesh sections of citrus fruit from the membranes. Using a sharp knife, cut away all of the skin
and pith from the outside of the fruit. Place the knife between the membrane and the flesh of one section and
slice down. Turn the knife catching the middle of the fruit. Slice up, removing each section sans membrane.
SWEAT
To cook vegetables in fat over gentle heat so they become soft but not brown, and their juices are concentrated
in the cooking fat. If the pan is covered during cooking, the ingredients will keep a certain amount of their
natural moisture. If the pan is not covered, the ingredients will remain relatively dry.
-TTEMPER
1. To slowly bring up the temperature of a cold or room temperature ingredient by adding small amounts of a
hot or boiling liquid. Adding the hot liquid gradually prevents the cool ingredient, such as eggs, from cooking or
setting. The tempered mixture can then be added back to hot liquid for further cooking. This process is used
most in making pastry cream and the like.
2. To bring chocolate to a state in which it has snap, shine and no streaks. Commercially available chocolate is
already tempered but this condition changes when it is melted. Tempering is often done when the chocolate will
be used for candy making or decorations. Chocolate must be tempered because it contains cocoa butter, a fat that
forms crystals after chocolate is melted and cooled. Dull grey streaks form and are called bloom. The classic
tempering method is to melt chocolate until it is totally without lumps (semisweet chocolate melts at a
temperature of 104 degrees F.) One third of the chocolate is then poured onto a marble slab then spread and
worked back and forth with a metal spatula until it becomes thick and reaches a temperature of about 80 degrees
F. The thickened chocolate is then added back to the remaining 2/3 melted chocolate and stirred. The process is
repeated until the entire mixture reaches 88-92 degrees for semisweet chocolate, 84-88 degrees for milk or white
chocolate. This whole process can also be done in a simple double boiler or a stainless steel mixing bowl over a
pot of hot water. For more chocolate tips, visit our chocolate section.
TENDERIZE
To make meat more tender by pounding with a mallet, marinating for varying periods of time, or storing at
lower temperatures. Fat may also be placed into a piece of meat to make it more tenderduring cooking. Our
meat tenderizers are amazing, visit the Sportsmans section.

TOURNE
To make a barrel shape piece of food by using a tourney or birds beak knife, usually a vegetable. Search this
word "Tourne" on the home page.
TRUSS
To secure food, usually poultry or game, with string, pins or skewers so that it maintains a compact shape during
cooking. Trussing allows for easier basting during cooking.
-UUNLEAVENED
The word which describes any baked good that has no leavener, such as yeast, baking powder or baking soda.
-VVANDYKE
To cut zigzags in edges of fruit and vegetables halves, usually oranges, tomatoes or lemons. The food is usually
used as a garnish to decorate a dish.
-WWHIP
To beat ingredients such as egg whites or cream until light and fluffy. Air is incorporated into the ingredients as
they are whipped, increasing their volume until they are light and fluffy.
WHISK
To beat or whip ingredients together until smooth, using a kitchen tool called a whisk.
-XXXX, XXXX, 10X
An indicator on a box of confectioners sugar of how many times it has been ground. The higher the number of
X's the finer the grind.
-YYAKITORI
A Japanese term meaning "grilled."
-ZZAHTAR
Popular spice blend in Turkey and other areas, this blend is composed of sesame seeds, powdered sumac and
dried thyme. Zahtar can be purchased on our Spice Page.

ZEST
To remove the outermost skin layers of citrus fruit using a knife, peeler or zester. When
zesting, be careful not to remove the pith, the white layer between the zest and the
flesh, which is bitter.

-B-

Baba ghanoush:

A Middle Eastern specialty that is a mixture of

roasted eggplant, tahini (sesame paste), olive oil,
lemon juice, and garlic. Served as either a dip or
a spread. Traditionally garnished with
pomegranate seeds and mint.

Baba:

A rich rum or kirsch-soaked Polish yeast cake

studded with currants or raisins. The traditional
baba is baked in a tall cylindrical mold but the
cake can be made in a variety of shapes and
sizes; called savarin when baked in a large ring
mold.

Baba:

a French or Italian small sweet cake made from

enriched yeast dough, often flavored with
candied fruits and soaked with a rum or
Kirschwasser syrup after baking. This dough is
also used to make the larger savarin.

Babaco:

This fruit indigenous to Ecuador, ranges from 8 to

12 inches long and about 4 inches in diameter.
The skin, which is entirely edible, turns from
green to golden yellow as it ripens. Babaco is
best eaten raw, contains triple the amount of
papain than found in papaya, and is a good
source of vitamins A and C.

Babka:

A Polish sweet yeast bread, traditionally made

with rum and studded with almonds, raisins and
orange peel.

Baby Back Ribs:

A slab of ribs cut from the pork primal loin and

weighing 1.75 pounds or less.

Baby Lima Beans:

There are two common varieties of lima beans:

the Fordhook and the baby (also called sieva).
The pale green bodies of both varieties have a
slight kidney-shaped curve. The Fordhook is
larger and plumper than the baby lima.

Bacalaitos fritons:

[Spanish] codfish fritters.

Bacalao:

[Spanish] salt cod; dried codfish.

Baccala:

See "Salt Cod, dried."

Back order (food industry term): Out-of-stock items that cannot be shipped with a
customer's original order and are sent to the
customer as soon as available.

Backhaul (food industry term): A transportation practice used to defray costs by

picking up products from a manufacturer after
delivering products to a store.
Backroom (food industry term): A storage area for excess products, kept on hand
to restock the sales floor as needed.
Backstock (food industry term): Extra products stored in a backroom to restock
shelves between deliveries.
Backstrap:

Tenderloin steak.

Backup (food industry term):

A copy of current computer files saved to a

computer disk or magnetic tape in case of a
computer system failure.

Back-up merchandise (food

industry term):

Products kept in a backroom for convenient

restocking of the sales floor.

Backup tape (food industry

term):

A removable tape used to back up computer

data.

Bacon (slab):

bacon in a chunk. You must slice it by hand (and

may want to remove the rind first). Slab bacon is
often the only way to find top-quality bacon.

Bacon rashers:

Canadian bacon or ham.

Bacon:

A smoked and cured product made from the

meat taken from the back, sides, and belly of
pigs. Fat, which gives bacon its sweet flavor and
tender crispness should be half to two:thirds of
the total weight.

Bacon:

A cured / smoked cut of pork carcass that

consists of fat interspersed with strands of meat,
available sliced or in a slab.

Baekenhofe:

an Alsatian stew made of pork, lamb, and beef

layered with potatoes and onions. The meat is
first marinated in wine and herbs for a minimum
of 24 hours, then assembled and baked in a
paste sealed casserole until the meat is buttery
tender. The juices are reduced and the top is
browned under the broiler. Crisp bacon and fried
leeks are used to garnish this dish.

Bag stuffer (food industry

term):

An ad circular placed in a customer's grocery bag

during bagging.

Bagel:

A dense, chewy, doughnut-shaped roll that is

cooked in boiling water, then baked.

Bagel:

a hard, glazed, doughnut- shaped roll.

Bagger (food industry term):

A retail clerk or associate who bags customers'

purchases at the checkstand.

Bagging (food industry term):

A process of properly, carefully packing customer

's purchases in plastic or paper bags to suit
customers.

Bagging shelf (food industry

term):

A platform on which bags are placed when

bagging customers' orders.

Bagna Cauda:

Meaning "warm bath", this is a dip made of

anchovies, olive oil and garlic. Unlike the French
anchoiade, this is served warm and is not
emulsified. Bread and raw vegetables are served
with this dip.

Baguette:

A long, thin, cylindrical loaf of French bread with

a crisp, brown crust and chewy interior;
traditionally made from flour, salt, water and
yeast.

Baguette:

A long, narrow loaf of French bread, usually with

a crispy brown crust and a soft, but chewy
interior.

Bain Marie:

1. A hot-water bath used to gently cook foods.

Hot water is placed in a pan and the food item
(such as custard), nestled in a separate
container, is set in the water. This allows gentle
cooking without scorching. 2. French term for a
type of double boiler.

Bain Marie:

[French] Simply a water bath. It consists of

placing a container of food in a large, shallow
pan of warm water, which surrounds the food
with gentle heat. The food may be cooked in this
manner either in an oven or on top of a range.
This technique is designed to cook delicate
dishes such as custards, sauces and savory
mousses without breaking or curdling them. It
can also be used to keep foods warm.

Bake Cups:

Paper or foil pleated cups used to line cupcake

or muffin tins.

Bake:

To cook in the oven. While roasting is often used

as a synonym for baking, the terms are actually
different. Roasting describes cooking food at a
higher temperature to brown the surface of the
food quickly.

Bake:

To cook in an oven or oven-type appliance.

Covered or uncovered containers may be used.
When applied to meats in uncovered containers,
the method gererally is called roasting. Common
oven temperatures are:

250 to 2750F Very slow oven

300 to 3250F Slow oven

350 to 3750F Moderate oven

400 to 4250F Hot oven

450 to 4750F Very hot oven

5000 to 5250F Extremely hot oven

Bake:

Cooking food in dry heat, especially in an oven.

Bake:

To cook in an oven with dry heat at a specific

temperature.

Baked Alaska:

A dessert comprised of sponge cake topped with

ice cream and covered with meringue. The
dessert is then placed in a hot oven to brown the
meringue before the ice cream can melt.

Bake-off (food industry term):

An in-store baking process using frozen doughs

and products to prepare fresh products, i.e.,
fresh rolls, bread, doughnuts or other pastries.

Bake-off bakery (food industry

term):

Prepared dough baked in a store to provide fresh

products, such as rolls, breads or doughnuts.

Baker's % formula:

Ingredient weight divided by total flour weight X

100 = bakers% for that ingredient. Example, 3 lb
water divided by 5 lb. flour X 100 = 60% water.

Baker's Cheese:

Similar to cottage cheese, this soft, acidic white

cheese is made from skim milk and used mainly

in commercially baked goods. It is rarely

available in retail stores.
Baker's Peel:

A tool with a flat, smooth surface and long handle

that's used to move pizzas and yeast breads to
and from an oven. Peels are usually hardwood,
but can be made of metal. Also known as a pizza
peel or paddle.

Baker's percent:

"In baking formulas primarily based on flour, each

ingredient's weight is measured as a percentage
of the total flour weight (100 percent). See box
below.
Sample Formula
Bakers Percent
Ingredients Bakers % Weight
Flour* 100.0 5lbs
Water 60.0 3lbs
Yeast 3.5 2.8oz Veg. Oil 3.5 2.8oz
Sugar 3.0 24oz
Milk Solids 2.5 2.0oz
Honey 2.5 2.0oz
Molasses 2.0 1.6oz
Salt 2.0 1.6oz
*May be bread, whole wheat, or blend.
100%=total flour weight
"

Bakery control sheet (food

industry term):

A daily record used to maintain and ensure

proper inventory and production levels in the
Bakery Department.

Baking

Surrounding food with hot, dry air in a closed

environment, usually an oven; a dry-heat cooking
method

Baking mix:

A combination of pre-measured baking dry

ingredients (Example, flours, meal, leavening,
sugars, salt, spices).

Baking pan:

Baking pan Available in a variety of shapes and

sizes for baking specific cakes, cookies, biscuits,
breads, pies, and specialty goods. Most pans
sold today are made from light- to heavy-gauge
steel, except for two-layer, insulated baking pans,
which are heavy-gauge aluminum. Most test
kitchens use midgauge aluminum pans to
formulate standards for baking time,
temperature, and even baking/browning.

Baking potato:

This term refers to Idaho and russet potatoes,

the big potatoes with rough, brown skin and
numerous eyes. These potatoes are low in
moisture and high in starch, which makes them
ideal for baking. They also make good mashed
potatoes and French fries.

Baking powder:

A leavening agent containing both baking soda

and one or two acids - citric or tartaric. It reacts
without acid from the other ingredients when wet
and when it becomes hot. The baking powder
used at home is "double-acting" because it has
two types of acid - one reacts when liquids are
added in the bowl and the other reacts when it
becomes hot during baking. Carbon dioxide is
the gas produced that "lifts" the batter and makes
a light product in the end. Test for strength by
mixing one teaspoon baking powder with 1/4 cup
very hot water. Mixture should bubble furiously.

Baking Powder:

A Leavening agent containing a combination of

baking soda, an acid like cream of tartar and a
moisture-absorber like cornstarch. When mixed
with liquid, it releases carbon dioxide gas that
causes baked goods to rise.

Baking powder:

A chemical leavener combining an acid with

bicarbonate of soda to form the gas which
enables baked products to rise. The chemical
reaction between the acid and the soda produces
carbon dioxide to leaven the product. The most
common form of baking powder is the double
acting variety, which produces gas upon mixing
and again at high temperatures. Always store this
tightly covered.

Baking sheet:

A sheet of metal that is rigid and is used for

baking cookies, breads, biscuits, etc. It usually
has one or more edges that is turned up for ease
in removing from the oven. Types include shiny,
heavy-gauge aluminum, the standard used in
most test kitchens for even baking and browning.
Darkened, heavy-gauge pans will produce
especially crisp exterior crusts desired for
specialty baked goods. Insulated baking sheets
are two sheets of aluminum with air space
between, and are especially good for soft
cookies or tender-crust breads or rolls. Also, see
Cookie sheet, Insulated bakeware, and Jelly roll

pan glossary listings.

Baking Soda, Bicarbonate of
Soda:

A Leavening agent that causes baked goods to

rise when combined with an acid ingredient such
as buttermilk or yogurt.

Baking soda:

"A base, alkaline in nature, formed when sodium

carbonate (purified form of mineral trona) is
mixed with carbon dioxide and water to form
sodium bicarbonate.
Na2CO3 + CO2 + H20 + NaHCO3
sodium carbonate + carbon dioxide + water +
sodium bicarbonate . Baking soda is the source
of CO2 gas in leavening systems. It neutralizes
acids in the batter, adjusting the final pH of baked
goods. Baking soda is not the same as baking
powder."

Baking soda:

Also called bicarbonate of soda and sodium

bicarbonate is a leavening agent which is used
as an essential ingredient in baking powder.
When used alone as a leavener, recipes must
include some type of acid to neutralize the
resulting sodium carbonate in the finished
product. Buttermilk, yogurt, sour cream, and
citrus juice are adequate acid to use. You may
also use baking soda to help neutralize the acid
in recipes that call for large amounts of fruit.

Baking stone:

A round or rectangular plate of stone or

unglazed, tile-like material used to provide the
baking qualities of a brick oven floor. The stone is
placed on the lowest oven rack. Follow the
manufacturer's directions regarding whether
preheating the stone with the oven is
recommended. The product to be baked or the
product in its pan are placed on the stone to
bake.

Baking Stones, Baking Tiles:

A heavy, thick, round or rectangular ceramic or

stone plate placed on the lowest oven shelf and
preheated with the oven. Such stones are used
to duplicate the baking qualities of the brick floors
of some commercial bread and pizza ovens.
Items to be baked are then placed directly on the
baking stone in the oven. Also known as a pizza
stone. Baking tiles are used like a baking stone,
but are thick, unglazed quarry tiles 8 to 12 inches
square.

Baking tray:

Cookie sheet.

Baklava:

Greek pastry made in layers with thin leaves of

phyllo dough, honey, sugar and chopped nuts.

Baklava:

[Middle Eastern- Greek] A very sweet dessert

made of layers of flaky pastry filled with a mixture
of ground nuts (often pistachios) and sugar. The
pastry is sliced, baked, and brushed with a honey
syrup flavored with lemon or rose water.

Balachan:

Malaysian condiment made of spices, small fish

and shrimp, allowed to ferment in the hot sun,
and then dried. It is quite pungent and is
considered an acquired taste.

Balance sheet (food industry

term):

A financial statement of a business, which lists

assets, liabilities and net worth at a specified
date.

Balanced features (food

industry term):

A marketing and/or merchandising program that

features and/or displays short-profit and longprofit products together as a combination sale.
See related items.

Bale (food industry term):

A large bundle of cardboard that is recycled.

Baler (food industry term):

A device used to compact and bind corrugated

cardboard into bales for recycling.

Ballasts (food industry term):

A transformer-like device in a fluorescent light

fixture.

Ballottine:

A dish in which forcemeat is stuffed back into the

boneless carcass from which the forcemeat was
made. This may include fish, poultry, game birds,
or even some cuts of meat. The mixture is
wrapped in muslin and poached or braised.
These dishes may be served hot or cold.

Balsamic Vinegar:

An Italian vinegar made from white Trebbiano

grape juice. It has a dark color and pungent
sweetness from aging in barrels made of wood.

Balsamic vinegar:

A wonderfully fragrant vinegar made from the

juice of Trebbiano grapes. The juice is then
heated and aged in wooden barrels, evaporating
and concentrating in flavor. The resulting vinegar
is deep rich brown with a sweet and sour flavor.
Well aged balsamic vinegars are very costly,

some reaching an astronomical $200 an ounce.

Most balsamic vinegars found in the US are not
"aceto balsamico tradizionale", but an aged
balsamic vinegar. These vinegars lack in body
and flavor that the well-aged balsamic vinegars
possess, yet have a fair sweet and sour balance
of flavor not found in any other vinegars.
Bamboo leaves:

Used in Asian cooking to wrap ingredients for

steaming. They need to be reconstituted before
use.

Bamboo Shoots:

These are the ivory-colored shoots of the

bamboo plant. Bamboo shoots have a tendercrisp texture and sweet flavor. Primarily available
in cans and used in Asian cuisines.

Bamboo shoots:

The young growth of a certain edible bamboo

plant. Fresh shoots, tender and ivory-colored
occasionally turn up in Asian markets, but rarely.
The canned ones are tasteless but provide a
decent crunch. found in Asian markets and many
supermarkets.

Banana Squash:

A large, long winter squash with creamy orange

skin and orange flesh; often sold in sections.

Banana:

A tropical fruit that grows in clusters and is long

and curving with a yellow skin flecked with brown
specs. It has a slightly sticky, creamy pulp and a
distinctive sweet flavor.

Bandwidth (food industry term): The data transfer rate of an electronic

communications system.
Bangers:

British colloquial term for sausages. "Bangers

and Mash" are sausages and mashed potatoes.

Banner (food industry term):

An in-store advertising sign or display used to

identify in-store locations, sale items and
products.

Banneton:

A small woven basket used for letting bread

dough rise before baking. The basket is dusted
with flour before use. The dough takes on the
shape of the basket as it rises and is then
carefully turned out onto a baking sheet. The
baked bread retains the pattern of the basket.

Bap:

A soft Scottish yeast roll traditionally eaten for

breakfast with a flour-tasting finish.

Bar code (food industry term):

A unique identification code on products, pallets

and coupons. The code is read by an electronic
scanner for receiving, ordering and inventory
control purposes. See UCC/EAN-128.

Barbacoa:

[Spanish] barbecued or pit-cooked meat; often

refers to the head of a cow, sheep or goat that
has been barbecued or pit-cooked.

Barbados sugar:

Also known as muscovado sugar. A British

specialty brown sugar; it is very dark brown and
has a strong molasses flavor.

Barbados Sugar:

A soft, moist, fine-textured type of raw sugar. If

unavailable, dark brown sugar can be substituted
in equal parts.

Barbecue, Barbeque, Bar-B-Q:

1. A method of cooking meat, poultry or fish or

even vegetables and fruit. Is covered and slowly
cooked in a pit or on a spit, using hot coals or
hardwood as a heat source. 2. A brazier fitted
with a grill and sometimes a spit.

Barbecue:

To roast slowly on a gridiron or spit, over coals,

or under free flame or oven electric unit, usually
basing with a highly seasoned sauce. Popularly
applied to foods cooked in or served with
barbecue sause.

Barder, Bard:

To cover meats with slices of salt pork

Barding:

The practice of wrapping lean cuts of meat to be

with thin slices of back fat. The converse of this
is larding, in which long strips of fat are inserted
into the cut of meat to keep it moist during
cooking.

Barley flour:

A low-gluten flour made from hulled barley. It

imparts a sweet taste, moisture, and relative
lightness to cakes, cookies, and quick breads.

Barley Flour:

Ground barley used for baking, however, since it

lacks gluten, barley flour isn't recommended for
yeast breads unless combined with a glutencontaining flour. An excellent thickener for soups
and sauces

Barley, Pearl:

Polished barley.

Barley:

A small, round grain grown in most of the world.

It is pearled to remove its outer husk. It has a
slightly sweet, nutty, earthy flavor and chewy
texture.

Barm Brack:

An Irish bread, usually containing candied fruit

peel and raisins or currants. Barm brack is
typically buttered and served with tea.

Baron (of beef or lamb):

The two legs and saddle cooked as a unit.

Barquette:

A small oval shaped pastry shell with either

sweet or savory fillings.

Barquettes:

Small, oblong pastry tarts made of short crust

pastry or puff pastry and baked blind.

Barracuda:

A pike:like sea fish with long pointed jaws filled

with razor:sharp teeth. It is a firm:textured fish
with moderate fat content. The type most
commonly found in the U.S. is the Pacific
barracuda (also called the California barracuda).

Base price (food industry term): A price calculated by taking a product's

suggested retail price and subtracting a
percentage.
Base wrap (food industry term): A wrap at the base of a merchandising display to
provide continuity or a decorative touch to
displays.
Basic items (food industry
term):

Necessary, common, everyday household items,

which customers expect to find in a grocery
store.

Basic stock list (food industry

term):

A wholesalers' listing of products and brands.

See rotation list.

Basil:

An herb commonly used in Italian cooking with a

strong sweet flavor. Basil is used with many
dishes but is most commonly paired with
tomatoes. Basil also is one of the main
ingredients in pesto, a thick paste made by
pounding the herb's green leaves with Parmesan
and Pecorino cheeses, pine nuts and olive oil.

Basil:

Native to India, it has long been a mainstay in

Italian cooking. Its leaves have a spicy smell and

flavor that work well in everything from seafood

cocktails and soups to stews and other meat
dishes.
Basmati:

An aged, fragrant long grain rice. It has a creamy

yellow color, distinctive sweet, nutty aroma and
delicate flavor.

Basquaise:

Food prepared in the style of Basque which often

includes tomatoes and sweet or hot red peppers.

Bass scanning (price

verification) (food industry
term):

The process of verifying retail prices and item

descriptions in the Point of Sale System (register
system), using the BASS FM unit.

Bass:

A term that refers to numerous and often

unrelated freshwater and saltwater fish. True
basses include groupers, black sea bass, and
the striped bass. Largemouth, redeye, rock,
smallmouth and the spotted bass, are actually
sunfish.

Bass:

A term used for several varieties of fresh and

saltwater spiny-finned fish. Large mouth, small
mouth, sea and striped bass are some of the
varieties.

Baste:

To moisten food during cooking with pan

drippings, sauce, or other liquid, often with the
help of a baster. Basting prevents foods from
drying out.

Baste:

To moisten meat or other foods while cooking, in

order to add flavor and to prevent drying of the
surface. The liquid usually is melted fat, meat
drippings, fruit juice, sauce or water.

Baste:

To add moisture, flavor and color to foods by

brushing, drizzling or spooning pan juices or
other liquids over the food during cooking.

Baste:

To moisten with marinade or with pan juices

during broiling or roasting.

Basting

Moistening food during cooking by spooning or

brushing food with melted fat, pan drippings, a
sauce, or another liquid to prevent it from drying
out

Basting:

Preparation method which moistens meat or

poultry with pan juices or drippings during

roasting by using a spoon or bulb baster as a
tool. The bulb on the baster is squeezed while in
the liquid, then slowly released to draw the liquid
into the tube.
Batarde:

A French butter sauce made with egg yolks.

Batch:

One recipe of a dough or batter, such as bread or

cookies.

Batter:

A mixture of flour and liquid, usually combined

with other ingredients, as in baked products. The
miscure is of such consistency that it may be
stirred with a spoon and is thin enough to pour or
drop from a spoon.

Batter:

"Thin mixture of flour and water that can be

poured or spooned into pan or on a griddle.
Batter or Dough
Other ingredients plus the ratio of liquid to
flour help determine if it's a batter or
dough.
Liquid to Flour:

Pour batter - 1 to 1

Drop batter - 1 to 2

Soft dough - 1 to 3

Stiff dough - 1 to 4

"
Batter:

A mixture of flour, fat, and liquid that is thin

enough in consistency to require a pan to encase
it.

Batter:

A flour-liquid mixture that is thin enough to pour.

One example is pancake batter.

Bavarian cream:

A cream made with pastry cream lightened with

whipped cream and stabilized with gelatin. This
cream may then be poured into molds, or used
as a filling for cakes or pastries. Bavarian cream
is often flavored with fruit purees or alcohol.

Bavette:

Thin, oval shaped pasta.

Bay (food industry term):

The bottom shelf in a retail aisle.

Bay leaf:

An aromatic leaf that comes from bay laurel.

Whole, halved, or ground, it lends a slightly bitter
taste. A pungent seasoning to add to soups,
stews, and stocks. One of the primary
ingredients in a bouquet garni.

Bay Leaves:

A leaf from the laurel family used as an herb that

imparts a lemon-nutmeg flavor and is usually
removed from food after cooking.

Bb (food industry term):

Billback.

Bbq machine (food industry

term):

A device to cook foods in-store to add a Bar-BQue or smoky flavor.

Bcp (food industry term):

Broken Case Price.

Bean curd:

Cheese-like product made from soybean milk.

Buy fresh in cakes in most supermarkets. Can be
found in cans also but the flavor is far inferior.

Bean sauce:

A soybean condiment that is an essential

ingredient in stir-fries. It is labeled either "whole
bean sauce" or "ground bean sauce," which
tends to be saltier. Available in Asian markets
and many supermarkets.

Bean Sprouts:

Mung and soybean sprouts are very popular in

Asian cooking. The crisp, mild-flavored sprouts
add a crunchy texture to salads, and are best
eaten raw. However, they are also a nice addition
to stir-fry dishes, but will lose their crunchiness if
cooked longer than 30 seconds. Bean sprouts
are available in most supermarkets, either prepackaged or in bulk. Select crisp, pale sprouts
with the buds attached; avoid musty-smelling,
dark or slimy-looking sprouts

Bean sprouts:

Edible sprouts which can be produced from a

variety of seeds and beans, from the mung and
alfalfa to lentil, radish and even broccoli. Sprouts
should be kept in the refrigerator in the ventilated
container or plastic bag in which they were sold,
and used within a few days. Found fresh in most
produce sections. Skip using the canned variety

if you can avoid it.

Bear sign or bear claw:

Fried pastry similar to the modern doughnut.

Bear:

A large, partly carnivorous quadruped found in

America, the Arctic, and in Europe. Bear steaks
should be cooked like beef, except that they are
generally marinated for a couple of days in oil
and vinegar or wine to help tenderize the meat.

Bearnaise Sauce:

A classic white-wine sauce flavored with fresh

herbs and shallots, thickened with egg yolks and
usually finished with tarragon or chervil.

Bearnaise:

This is the most notable of all the hollandaise

sauce variations. It is made with a wine and
vinegar reduction, egg yolks, butter and flavored
with tarragon or other herbs. This sauce makes a
good companion to grilled meats and fish.

Beat:

To blend a mixture of food quickly with the goal of

making it smooth and adding as much air as
possible.

Beat:

To make a mixture smooth by introducing air with

a brisk, regular motion that lifts the mixture over
and over, or with a rotary motion as with an egg
beater or electric mixer.

Beat:

Making a smooth mixture by whipping or stirring

with a wire whisk, spoon, beater or electric mixer.

Beat:

To mix thoroughly with a spoon, whisk or beaters

until smooth and well combined.

Beating:

Process of mixing food to introduce air and make

it lighter or fluffier. Tools utilized to beat an
ingredient or mixture include a wooden spoon,
hand whisk or electric mixer.

Beau Monde Seasoning:

A commercial combination of herbs

Beaver:

A semi:aquatic animal of the rodent family. The

tail is considered the best part to eat. Care must
be taken when skinning to avoid severing the
musk gland, which will permeate the entire flesh
when cut.

Bebidas:

[Spanish] drinks.

Bechamel sauce:

This is a white sauce made with milk or cream

and thickened with a roux. Bechamel sauce is
generally used as a base for other more complex
sauces, though it may be used alone for binding
or moistening.

Bechamel:

Basic milk (white) sauce

Beef fillet (filet mignon):

This tender but expensive boneless cut of meat

comes from the small end of the tenderloin. It
should be cooked quickly by frilling or saut ing.
Not an overly flavorful cut of meat.

Beef stock:

Real beef stock is superior to any. But

consomme or bouillon (mostly salt) may be
substituted in a pinch.

Beef tartare:

A dish of coarsely ground beef. The meat is

normally high:quality, lean, and seasoned with
salt, pepper, and seasonings. Beef tartar is often
served with a raw egg placed on top, along with
capers, parsley, and onions.

Beef:

The meat from cows, steers (males castrated

when very young), heifers (females that have
never borne a calf) and bulls under 2 years old.
The eight USDA grades are Prime, Choice,
Select, Standard, Commercial, Utility, Cutter, and
Canner.

Beef:

The firm but tender meat of cows which has a

dark red color, rich flavor, interior marbling and
external fat.

Beefalo:

A cross between the American bison (commonly

called buffalo) and cattle, the beef strain being
dominant. The dark red meat of beefalo is very
lean and has a somewhat stronger flavor than
beef.

Beerwurst:

A German cooked sausage with a garlic flavor

and a dark red color. Normally used as lunch
meat. Also know as "Bierwurst."

Beet:

A large round, garnet red edible root with an

edible leafy green top

Beignet:

A French or Creole version of doughnuts. Dough

or batter is deep fried and dusted with powdered

sugar or glazed with a flavored syrup.

Beignets:

Fritters

Bel Paese:

Semisoft Italian cheese having a mild, buttery

flavor. Delicious with fruity wines, it can be
served as a dessert cheese, and melts
beautifully for use in casseroles or on pizza.

Bell Pepper:

A large fresh sweet pepper with a mild sweet

flavor and available in various colors, including
green, red, white, brown, purple, yellow and
orange.

Bell peppers:

Also known as sweet peppers, bell peppers are

"mature" when they turn bright green, but they
are not yet ripe; their flavor is sharp, even acrid
at this point. If picked after they have changed to
red, yellow, or orange their flavor will have
mellowed considerably.

Belle Helene:

Best known as the name of a dessert with

poached pears, ice cream, and chocolate sauce.
It is also a term used in French cookery as a
name for a garnish to grilled meat dishes.

Belly:fish:

This large low:fat, firm:textured salt:water fish

has a mild, sweet flavor that compares with
lobster. Sometimes referred to as "poor man's
lobster." Also called "angler fish," "monkfish," and
"goosefish."

Bench Proof:

The final rising state in yeast dough production,

occurring between the time the dough is panned
and baked.

Bench time:

Allowing yeast dough 5 to 15 minutes resting

time after fermentation, punching, dividing and
before shaping to allow gluten to relax.

Bench:

The counter or surface bakers use to work with

dough.

Benchmarking (food industry

term):

A performance standard against which operating

performance is measured, which is used to
identify performance improvements and best
practices in an industry.

Benedictine:

A green spread made with cucumber, cream

cheese and mayonnaise.

Benne seeds:

[African] sesame seeds.

Benne:

Term used commonly in the southern United

States for sesame seeds, and to describe dishes
containing sesame, e.g., benne brittle or benne
wafers (sesame cookies).

Bercy:

A French sauce with white wine and shallots as a

base.

Bermuda onion:

This big, sweet, ivory-colored onion truly does

not come from Bermuda. A sweet, crisp topping
for sandwiches, this onion is also a good choice
for everyday cooking. Bermudas have a shorter
shelf life than the basic yellow onion. Also called
Spanish onion.

Berries:

Fruit with seeds embedded in the pulp. Varieties

include blackberries, raspberries, dewberries,
loganberries, salmonberries, youngberries and
many more. Berries should be plump, tender and
stored in ventilated containers when fresh.

Besan:

Used in East Indian cooking, besan is a pale

yellow flour made from ground, dried chickpeas.
This nutritious, high-protein flour is used for
myriad preparations including doughs,
dumplings, noodles, a thickener for sauces and
in batter for deep-fried foods. Besan, also known
as gram flour can be found in Indian or Asian
markets. Store, wrapped airtight, in the
refrigerator for up to 6 months.

Best food day (food industry

term):

The day that grocery ads run in a newspaper in

any community.

Beta Carotene:

A naturally occurring nutrient found in plants and

vegetables that acts as an antioxidant. When
consumed, beta carotene is converted into
vitamin A.

Beta test (food industry term):

A field test of new equipment or software

programs to identify errors or problems, and to
solicit user's comments so that the manufacturer
can make final modifications before the
equipment or software is released for sale.

Betabel:

[Spanish] beet.

Betty:

a baked dessert dating to Colonial America, It is

a baked pudding made with layers of spiced
sweetened fruit (usually apples) and buttered
bread crumbs. Apple Brown Betty is made with
brown sugar and sliced apples.

Beurre Blanc:

An emulsified sauce made of a wine or vinegar

reduction blended with softened butter. This may
be flavored in many ways, for fish, vegetables,
and poultry dishes. This is a very tricky sauce
and does not hold for long periods of time.
Because of this, modern versions add a touch of
cream to stabilize the sauce for longer periods of
time.

Beurre Manie:

A mixture of flour and butter worked into a paste,

either with your fingers or a spoon. This is then
used in small quantities to adjust the thickness of
sauces and stews. The sauce must then be
boiled briefly to remove the starchy taste of the
flour. For this reason, beurre manie is used in
situations where only a small quantity is needed.

Beurre Noir:
Cabanossi:

A sa
A salami-type sausage popular in Southern
Europe.
Common cabbage has a tight round head of
waxy, tightly wrapped light green leaves. Other
varieties include white and red.
[Spanish] goat.
A dish of young cooked goat that is popular in
Portugal, Spain and Mexico.
[Spanish] unweaned goat; suckling goat; kid
goat; usually split and spit roasted whole;
considered a delicacy in Mexico and the
Southwest; a favorite dish in northern Mexico,
especially at Easter.
[Spanish] peanuts.
An Italian stew-like dish flavored with onions,
herbs, mushrooms, tomatoes and sometimes
wine.
(kuh-KOW) Tropical evergreen tree cultivated for
its seed pods from which cocoa powder and
cocoa butter are produced.
In the southwest and Mexico, the large, flat,
fleshy, oval green pads of the nopal cactus are
prepared as a vegetable. When cooked, pieces

Cabbage:
Cabra:
Cabrito:
Cabrito:

Cacahuates:
Cacciatore:
Cacoa:
Cactus paddle:

Cactus:
Cafe Brulot:
Cafe Brulot:
Cafe Noir:
Cafe:
Caffeine:

Cage (food industry term):

Caguama:
Cajeta:

Cajun:
Cake cooler:
Cake Flour, Pastry Flour:
Cake flour:
Cake tin:
Cake:

Cal:
Cala:

have the color and translucence of cooked bell

pepper, but they are also viscid, like okra. The
flavor is something between a bell pepper and
artichoke or asparagus or okra.
The pads and fruits of the Opuntia cactus are
cooked and eaten.
Coffee spiced with cinnamon, sugar, lemon or
orange rind, and brandy; sometimes served
flaming.
Spices and other ingredients flamed with brandy
or some other spirits to which hot coffee is
added.
Black coffee.
[Spanish] coffee.
A mild organic stimulant found in foods such as
coffee, tea and chocolate; acts as a stimulant on
the nervous system, kidneys and heart, dilates
the blood vessels and induces the release of
insulin in the body.
A secure area used to store selected products,
such as cigarettes and aerosols.
[Spanish] sea turtle.
[Spanish] originally a little wooden box made to
hold sweets; burned milk; goat's milk caramel;
goat's milk that has been mixed with sugar and
cooked into a brown paste; dessert, usually of
fruit or milk, cooked with sugar until thick.
Cooking influenced by southern U.S. and French
cuisine.
Wire rack.
A fine-textured, wheat flour with a high starch
content used for making cakes, pastry doughs
and other tender baked goods.
Fine-textured, silky flour milled from soft wheat,
with a low protein content for making cakes,
cookies, pastries and some breads.
Baking pan.
A broad range of sweet, baked pastry
confections containing flour, sugar, flavorings and
eggs and/or leavening agents such as baking
powder or baking soda.
dolomitic lime; slaked lime; mineral added to corn
when making nixtamal masa to loosen the
kernels' skins.
A deep-fried, sweet rice cake resembling
doughnut holes sprinkled with sugar, commonly
served in New Orleans around the holiday of
Revillion.

Calabacita:

[Spanish] squash; zucchini. A variety of summer

squash found in Latin American and Mexican
cooking.
Calabash:
A variety of passion fruit native to Central
America and the Caribbean. Shaped similar to an
apple with a thin yellow-brown skin. In Southern
cooking the term applies to breaded or battered
fried fish.
Calabaza:
Baked pumpkin.
Calabaza:
[Spanish] pumpkin. This pumpkin-like winter
squash, usually sold in slices or hunks in markets
catering to Central and South Americans. Also
known as West Indian pumpkin, calabaza is quite
frequently better than pumpkin when cooked in
the same way.
Calamares:
[Spanish] squid.
Calamari:
This ten:armed cephalopod, commonly known as
"squid," is related to the octopus. They vary in
size from 1 inch to 80 feet in length. The meat is
firm and chewy, with a somewhat sweet flavor.
Over:cooking can lead to a rubbery texture.
Calamari:
Italian and [Spanish] squid.
Calamata olives:
Purple-black Greek olives of generally high
quality. Also spelled kalamata olives.
Calcium:
A necessary mineral found in all dairy products,
most dark leafy green vegetables (such as kale,
turnip greens and broccoli), dried peas and
beans, sardines and canned salmon with bones.
Almost 100 percent of the body's supply of
calcium goes into forming and maintaining bones
and teeth.
Caldero:
[Spanish] heavy kettle.
Caldillo:
A thick Mexican stew of meat, potatoes and
chiles. Also the name used to define a light
Spanish broth.
Caldillo:
[Spanish] little soup; thick stew with beef and
chiles; commonly served in El Paso and Juarez.
Caldo (caldillo):
[Spanish] broth, stock or clear soup.
Caldo de cerdo:
[Spanish] pork broth.
Caldo Verde:
A Portuguese soup made from a sharp flavored
cabbage, potatoes, broth, and olive oil. Sausage
is then cooked in the soup.
Calendar (food industry term): A chronological list by month of the major trade
shows pertaining to the supermarket industry.
Calendar marketing agreement An agreement between a retailer and a
(cma) (food industry term):
manufacturer in which the retailer agrees to
promote the manufacturer's products according
to a specific schedule.

Calf fries:

[Spanish] ranch treat of quick-fried calf scrotum;

also called mountain oysters.
Calico bass:
One of a large number of North American
freshwater fish closely related to the perch.
Known for their bright, sunny colors, calico bass
are also known as "sunfish."
California sheepshead:
A saltwater fish belonging to the wrasse family.
Also called "sheepshead," "fathead," and
"redhead." Its meat is white, tender, and lean.
Callo de hacha:
[Spanish] pinna clam.
Calorie Free:
A food containing less than 5 calories per
serving.
Calorie:
A unit of heat used to measure food energy. Also
written as kcalorie, kcal or Cal., it is the amount
of heat required to raise the temperature of 1
kilogram of water 1 degree Celsius. Calories are
obtained from alcohol, carbohydrates, fats and
proteins. Of the four, fats and alcohol have a
higher caloric density than proteins and
carbohydrates.
Calzone:
A stuffed, half-moon-shaped Italian turnover,
similar to a pizza folded in half and baked or
deep fried. Also the name for a Mexican sugar
cookie.
Calzone:
A stuffed, half-moon-shaped Italian turnover,
similar to a pizza folded in half and baked or
deep fried. Also the name for a Mexican sugar
cookie.
Calzone:
[Italian} "trousers." A half-moon shaped pizza
turnover, often served with sauce over the top
rather than inside.
Camarones (camaron):
[Spanish] shrimps; shrimp.
Camembert Cheese:
A soft, surface-ripened French cheese, similar to
brie. The cheese is famous for its gray, felt-like
rind, slightly bitter flavor and complex aroma.
When overripe, camembert will be runny, bitter
and rank. When ripe, the cheese should ooze
thickly, look plump and feel soft to the touch.
Camote:
[Spanish] yam; sweet potato.
Campechana:
[Spanish] blend or mixture.
Can code (food industry term): A manufacturer's code that describes the facility,
shift, date and time that a product was
packaged.
Can manufacturers institute
1625 Massachusetts Ave., N.W. Washington DC
(cmi) (food industry term):
20036 (202) 232-4677
Canadian bacon:
A lean, smoked meat that is closer to ham than
to bacon. It comes from the lean tender eye of
the loin, located in the middle of the back. It is

Canadian Bacon:
Canadian bacon:

Canape:
Canape:

Canard:
Canard:
Candele Pasta:
Candied ginger:
Candied:
Candlefish:

Candy (food industry term):

Candy Thermometer:
Candy thermometer:

Cane Syrup:
Cane syrup:
Canela:

Caneton:
Canned cowboy:
Cannellini Beans:

called "back bacon" in Canada.

The lean, boneless rib-eye of a pork loin which
has been cured and smoked.
The large rib-eye muscle of the pork loin, cured
and smoked. It is boneless and more lean than
streaky bacon, making it a good ham substitute
for those watching their fat intake.
French for an appetizer prepared and served on
toast or crackers.
[French] plain or toasted bread or crackers
topped with a savory mixture. Usually served as
appetizers, with cocktails, snacks or for lunch.
They may be served hot or cold, they are often
elaborately garnished.
Duck
[French] duck.
Pipe-shaped pasta, about inch to ? inch in
diameter.
Found in Asian markets.
Cooked in sugar or syrup until transparent and
well-coated.
A rich and oily mild:flavored fish. This variety of
smelt is so named because Indians sometimes
run a wick through their high:fat flesh and use
them for candles. Also known as the "Eulachon."
A category that includes candies, chewing gum
and other confections.
A large glass, mercury kitchen thermometer used
for testing the temperature while making candy,
jams, and jellies.
Cooking tool comprised of a large glass mercury
thermometer that measures temperatures from
about 40 degrees F to 400 degrees F. A frame or
clip allows it to stand or hang in a pan during
cooking for accurate temperature measurement.
A thick, sweet syrup made from sugarcane.
A sweet, dark brown, very thick sugar cane
syrup, tasting something like dark brown sugar.
[Spanish] cinnamon; Ceylon cinnamon; lighter in
color and more subtle in flavor than cinnamon
sold in the United States; dried inner bark of the
"Cinnamomum zeylanicum" tree, which was
brought to Mexico from Sri Lanka; canela sticks
have a rough, torn appearance, and its soft
surface grinds easily in spice mills and blenders.
[French] duckling.
Canned milk, a term from the American West.
A large creamy, white kidney bean used in Italian

Cannellini beans:

Cannelloni:
Cannelloni:

Cannibalization (food industry

term):
Canning & pickling salt:

Canning Funnel:
Cannoli:

Canola Oil:

Canola oil:

Canopy (food industry term):

cooking. They are sometimes referred to as

Northern beans.
[Italian] large, creamy white bean often included
in Italian cooking. Also known as Northern beans,
this legume makes an excellent vegetarian
substitute for both fish and chicken due to its rich
texture.
Large pasta tubes that are boiled, then stuffed
with a meat or cheese filling and baked with a
sauce.
[Italian] large tubular-shaped noodles usually
served stuffed. An Italian dish made of sheets or
tubes of pasta filled with meat, cheese or fish,
sauced and baked au gratin. Variations of this
use thin pancakes, called crespelle, which are
similar to crepes and are filled and cooked in the
same manner as the pasta.
A competitive factor that reduces a product's
sales, such as the debut of a competing brand.
A pure granulated salt, with no additives or freeflowing agents. It may be used the same as table
salt in baking recipes. It may cake when exposed
to greater than 75 percent relative humidity. Also,
see Salt glossary listing.
A wide-stemmed funnel (usually made of metal to
resist heat) specifically designed to fit the necks
of standard home canning jars.
[Italian] a crisp pastry tube filled with sweetened
ricotta cheese, chocolate chips, and candied
fruit. Cinnamon and vanilla are common
flavorings for this cheese mixture.
A bland oil made from rapeseeds; contains
omega-3 fatty acids and less saturated fat than
other vegetable oils. It is often blended with other
oils to make margarine, and because of its
neutral taste it is suitable for salad dressings and
cooking. Also known as rapeseed oil. Because it
is the most widely used oil in Canada, the
Canadian seed-oil industry changed the market
name to canola. It is also referred to in Canada
as lear oil, for "low erucic acid rapeseed" oil.
This neutral is your best choice for cooking
because it is inexpensive, extremely low in
saturated fats, has a high burning point, and
does not detract from the flavor of food with
which it is combined.
An awning or covering ledge that extends over
the top of grocery fixtures. It may have lights or
signs to draw attention to the products on display

Cantaloupe:

Cantina:
Cao (food industry term):
Cap (food industry term):
Capeado:
Capellini:
Capers:

Capers:

Capicolla:
Capicolla:
Capirotada:
Capocollo:

Capon:

Capon:
Capon:

Caponata:

below.
A muskmelon with a embossed crisscross gray
green rind and light orange flesh with a large
seed cavity and numerous seeds. It has a sweet
distinctive flavor.
[Spanish] bar.
Computer-assisted ordering.
Controlled atmosphere packaging.
[Spanish] covered with batter and fried.
Ther term in Italian means "fine hair" and
describes very fine spaghetti.
Unopened flower buds from a Mediterranean
shrub that are cured in salted white vinegar. They
have a sharp salty-sour flavor and are used as a
flavoring in salads and sauces.
Pickled hyssop buds which is used in sauces and
as condiments for smoked fish and nicoise salad.
Sold packed in vinegar or in salt. Small pickled
flower of a shrub though to have originated in the
Sahara Desert or in the Orient; Mexican capers
are large; Italian capers may be substituted.
Italian sausage prepared with pressed (not
chopped) pork shoulder and sweet red peppers,
cased, cooked and air-dried.
A coarse Italian pork sausage. Usually highly
seasoned, this sausage is served cold, thinly
sliced, as for prosciutto.
[Spanish] bread pudding; usually served during
Lent and Holy Week (Easter).
An Italian sausage made from pork shoulder and
flavored with sweet red peppers. It is pressed
(rather than chopped), put into casings, and air
dried. It is a specialty of the Parma region of
Italy.
The culinary term for castrated chicken that is fed
on a special diet until it is slaughtered at the age
of 6 to 9 months. Considered by most to be the
best eating chicken available.
A young castrated rooster.
A castrated rooster that is savored for its delicate
taste and texture. Once castrated, the chicken
would become fattened, yielding tender, juicy
flesh. This method of raising chickens is not
practiced much anymore, since most chickens
are butchered at a young age and still very
tender.
An Italian appetizer made from eggplant,
zucchini, tomato, anchovies, vinegar, olives,

Caponata:

Capons:
Cappelletti:

Capping:

Cappuccino:
Caprini:

Capsaicin:

Capsicum:

Capsicum:

Car (food industry term):

Carambola (star fruit):

other vegetables, herbs and spices. It is

frequently served as a side dish, relish, or as a
spread with toasted bread.
[Italian] Best known as a spread or cold salad
containing eggplant, celery, tomatoes, raisins,
and pine nuts seasoned with vinegar and olive
oil. Modern variations will add other vegetables
such as zucchini and season it with fresh herbs.
Castrated cocks, weighing 6 to 7 pounds or
more, these birds are especially desirable for
roasting when a large bird is in order.
Italian term for little hats. Cappelletti are small,
pointed-hat-shaped dumplings stuffed with
ground meat, cheese or vegetables; traditionally
served on Christmas day.
When yeast loaves are under-proofed and the
interior pushes up the top crust leaving a rough,
sharp edge along the side of the loaf having the
appearance of a "cap."
A beverage made from equal portions of
espresso, steamed milk and foamed milk, often
sprinkled with sweet cocoa powder or cinnamon
Cylindrical Italian cheese composed of a varying
mixture of goat, cow, and ewe's milk and having
a high fat content. Stored in olive oil and bay
leaves, the cheese is served as an antipasto.
The compound found in the placental ribs of a
chili. Responsible for the heat of the chili causing
watery eyes, a runny nose, sweating and
burning. It has been found not only to stimulate
pain receptors in the digestive tract, but to block
some as well- allowing people to become
accustomed to hotter and hotter dishes.
"Family of peppers such as cherry, banana, bell,
Tabasco, jalapeo, habaero, etc., which fall into
two categories: chiles and sweet peppers.
Common black and white pepper - made from
berries from vines of the Piperaceae family - are
not botanically related. "
The family name for sweet and hot peppers.
Large pepper with a slightly sweet flavor. Also
called a pepper, or sweet pepper. Available in
green (most common), red and yellow.
A transportation term that refers to a railroad car
or railcar.
Originally from Indonesia, this is one of the most
recent tropical imports, now grown in Florida and
found in most supermarkets. It has yellow, neartranslucent skin (which is tough but edible), and

Carambola:

Caramel:

Caramelization:

Caramelize:

Caramelize:
Caramelize:

Caramelize:

Caraway seed:

Caraway Seeds:
Carbohydrate:

slices take the shape of a star. Best eaten raw,

but also takes well to grilling.
A golden tropical fruit that has a star shape when
cut acorss the grain. The flesh is juicy and tastes
like a combination of plums, grapes, and apples.
Also known as star fruit.
1. A substance produced by cooking sugar until it
becomes a thick, dark liquid; its color ranges
from golden to dark brown; used for coloring and
flavoring desserts, candies; sweet and savory
sauces and other foods. 2. A firm, chewy candy
made with sugar, butter, corn syrup and milk or
cream.
Browning sugar over a flame, with or without the
addition of some water to aid the process. The
temperature range in which sugar caramelizes is
approximately 320? F to 360? F (160? C to 182?
C).
To gently brown natural sugars and other
compounds in foot over low heat to produce a
more intense flavor. Aromatic vegetables,
especially carrots and onions, and stew meats
are often caramelized in a small amount of fat.
Example
To heat sugar or foods containing sugar until
brown color and characteristic flavor develop.
The process through which natural sugars in
foods become browned and flavorful while
cooking. This is usually done over a constant
heat of low to medium-low. Caramelization can
be quickened with the addition of a little sugar.
Either way, be careful not to burn.
To slowly dissolve sugar (granulated or brown) in
water, then heat the resulting syrup until it turns
caramel-brown in color. Caramelized sugar is
sometimes called burnt sugar.
Curved, anise-like seed popular in German and
Austrian cooking. Caraway is a member of the
parsley family. Seeds are used as topping on
breads and savory pastries, and as
accompaniments to cabbage and goulash.
Caraway seed is also utilized in preparing some
cheeses and liqueurs.
An aromatic spice with a pungent, licorice flavor.
An important class of foods derived from organic
nutrients. There are three classes of significance:
1. Cellulose: indigestible dietary fiber. 2. Sugars:
fructose, sucrose, glucose and more complex
sugars. All are readily digested and are high in

Carbon:
Carbonade:
Carbonara:

Carbonara:

Carbonnade:
Cardamom:
Cardamom:

Cardinal:
Cardoon:

Caribe chiles:
Caribou:

Carload order (food industry

term):
Car-lot seller (food industry
term):
Carmelization:
Carne Adovada:

calories. 3. Starches: complex compounds

derived from cereal grains, legumes or
vegetables. These have more nutrients than
other carbohydrates and take longer to digest.
[Spanish] charcoal.
Braised or grilled, or sometimes stewed meat.
A pasta sauce composed of such items as
bacon, olive oil, eggs, cream, Parmesan cheese
and occasionally white wine, onions, garlic and
herbs.
An ultra-rich pasta sauce consisting of pancetta,
eggs, and parmesan cheese. Actually less of a
sauce than a preparation, hot pasta is tossed
with the rendered pancetta fat, the eggs, and
then the cheese. Crisp pancetta and black
pepper are tossed into the pasta just before
serving.
Braised Steak
This spice, from the ginger family, has a sweet,
ginger-like flavor. Available as seeds or ground.
Aromatic seeds used for baking, flavoring coffee
and exotic Scandinavian and Indian dishes.
Excellent when freshly ground. Botanical name:
Elettaria cardamomum.
Fish dishes which have sauces made with
lobster fumet and are garnished with lobster
meat.
Cardoons are the thick, fleshy stalks of a plant in
the thistle family very similar to artichokes. It
looks like very large, coarse, matte-gray celery.
Popular in Italy, France and South America.
Cardoons may be eaten raw or cooked and
served like any vegetable.
Flaked red chiles.
Any of several large North American deer which
are related to Old World reindeer. Caribou meat
is called "venison." Antelope, elk, deer, moose,
and reindeer meat are also classified as venison,
the most popular large animal game meat.
A product that is shipped on a railcar and meets
specific standards of weight and volume
capacity, among others.
An agent that sells and ships products by railcar
loads. For special promotions, the railcar serves
as a storage unit for fast-moving merchandise.
To heat sugar until brown and a characteristic
flavor develops; occurs at 3000 F.
Pork steak marinated in chile sauce, then

Carne adovada:
Carne Asada:
Carne asada:
Carne de res:
Carne mechada:
Carne seca:
Carne:
Carnitas:

Carob:

Carob:
Carp:

Carpaccio:

Carrageen; Carragheen:

Carre:
Carrelet:
Carriage/shopping cart (food
industry term):
Carrier (food industry term):

roasted or pan fried. Usually served with Spanish

rice and refried beans.
[Spanish] meat cured in red chile sauce;
traditional New Mexican dish.
Beef or pork cut in thin diagonal strips and
cooked quickly over very hot coals, as in a
brasero or Japanese hibachi.
[Spanish] marinated, broiled meat; in Sonora,
Mexico means a picnic or cookout where meat is
broiled.
[Spanish] beef.
[Spanish] pot roast.
[Spanish] dried beef or jerky; was a trail food
utilized on the range.
In Italian and Spanish meaning meat.
[Spanish] little pieces of meat; small chunks of
pork which have been seasoned, slow-cooked,
and fried crisp in their own fat; it is a traditional
taco and enchilada filling.
The sweet pulp of the long, leathery pods from
an evergreen tree native to the Middle East. The
pulp can be eaten raw, but is usually dried,
roasted and ground into a powder. The powder
has a flavor similar to chocolate and is often
used as a chocolate substitute to flavor baked
goods and candies; available in specialty food
and health food stores. Carob is also known as
Saint John's bread and locust bean.
The seed from the carob tree which is dried,
ground, and used primarily as a substitute for
chocolate.
This freshwater fish ranges from 2 to 7 pounds
and has a lean white flesh. It is the primary
ingredient for the Jewish dish called "gefilte
fish."
An Italian dish (usually served as an appetizer),
made of paper thin slices of beef dressed with
olive oil and parmesan cheese. Slices of raw
white truffles are an excellent partner to this dish.
Purple seaweed used after processing as a
texturing and thickening agent in jellies, ice
cream and desserts; also known as Irish moss or
chondrus extract.
Rack of lamb or veal
Flounder
Four-wheeled baskets that customers use to
transport merchandise to the checkout counters.
A registered, licensed truck or rail company,

which transports merchandise from one point to

another. Also called a common carrier.
Carrot:
A member of the parsley family (Daucus carota);
has lacy green foliage, an edible orange taproot
with a milk sweet flavor and crisp texture, a
tapering shape and comes in a variety of sizes.
Carry-in charge (food industry A service delivery fee that vendors charge
term):
retailers to unload and stage products in a store.
See curb delivery.
Carrying cost (food industry
The cost of the capital employed in holding an
term):
asset (such as inventory) calculated as an
interest rate (internal borrowing rate or
opportunity cost of capital) times the amount of
capital employed.
Carryout clerk (food industry
An employee who carries and loads groceries in
term):
a customer's vehicle.
Cart corral (food industry term): A three-sided enclosure in a store's parking lot to
collect shopping carts.
Cart lock system (food industry A system that requires a coin, a quarter, to
term):
release a shopping cart.
Cart, shopping (food industry A four-wheeled basket used to collect purchase
term):
items.
Cartoccio:
A method of baking fish in paper or parchment
after seasoning it with salt, pepper, olive oil and
lemon juice. A similar cooking technique in
France is known as "en papillote.
Caruru:
Brazilian seafood stew made with dried shrimp,
okra, tomatoes, and (dende) palm nut oil.
Carving Board:
A hardwood board with a depression in the
center and a channel around the edge to catch
juices. Also comes as a reversible board that is
flat on one side for general carving and has an
oval depression on the other side for carving
roasted poultry.
Casareccia Pasta:
S-shaped lengths of pasta that are slightly
twisted.
Cascabel chiles:
[Spanish] Little rattler; jingle bells; sleigh bells;
small, round, hot chiles that rattle when shaken;
measure about 1 1/2 to 2 inches across and
have smooth skins; woodsy chile with tones of
hazelnut, citrus and tobacco, gives off a
wonderful aroma when roasted; great in stews,
soups, salsas, salad dressing and vinaigrettes;
blend well with apples, pears and other fruits and
with spices such as star anise, canela and
cinnamon; rbol chiles may be substituted.
Case (food industry term):
Computer-aided software engineering.
Case card (food industry term): A sign used to identify products.. Also called a

stack card or header card.

Case code (food industry term): A universal product code (U.P.C.). A product 's
unique, machine-readable numeral printed on a
product, cases and pallet loads.
Case cost (food industry term): The wholesale cost of a case of products.
Case count (food industry
A receiving procedure that accepts an invoice's
term):
total-order case count instead of verifying the
contents of each case.
Case cube (food industry term): A standard measurement used to calculate a
shipping container's volume.
Case dollar return (food
A retailer's gross profit calculated by subtracting
industry term):
the wholesale cost of a case from the retail price
of a case.
Case labels (food industry
A product's identification and pricing label
term):
attached to a product or case when shipped.
Case lot (food industry term):
Unopened cases of products sold at a set price.
Case pack (food industry term): The number of units of products packed in a
case.
Case ready (food industry
Packaged, prepared, refrigerated or frozen foods
term):
that go from a shipping container to a sales floor.
Case stocking (food industry
A stocking procedure that removes a case lid and
term):
places a product on the shelf in an original
container.
Case weight (food industry
The total weight of a case, a product and its
term):
packaging.
Case wrap-arounds (food
A decorative wrap around the base of a
industry term):
merchandising display. Also called base wrap.
Case, refrigerated (food
A refrigerated display unit for perishable
industry term):
products, such as dairy products or ice cream.
Casein:
Phosphoprotein rendered from milk, soybeans
and other sources, important as the chief
component of cheese (after fermentation), and
contains all essential amino acids. It is used to
solidify food as well as adhesives and paints.
Cases selected (food industry Includes only hard cases, that is, no repacks.
term):
Cash discount (food industry
A percentage allowance deducted from an
term):
invoice under certain conditions, such as, two
percent off the invoice if a customer pays the bill
within ten days of receiving it.
Cash flow (food industry term): The increase or decrease of cash resources,
permitting money to be available for working
capital, investments, and other expenses.
Cash handling (food industry
All operations that involve taking in or sending
term):
out money. Includes bonding employees; cash
controls; coin shortages; making change at the
checkout; forms; store deposits for banks. See
Dab:
This flatfish is a variety of flounder that features a

Dacquoise:

Daikon Radish:

Daikon:
Daily value (dv) (food industry
term):
Dairy products (food industry
term):
Dairy/deli case extender (food
industry term):
Dal:

Dal:

Damage center (food industry

term):
Damaged goods (food industry
term):
Dampfbraten:
Dandelion:

Dandelion:

Danger zone (food industry

term):

sweet, firm flesh.

A cake made of nut meringues layered with
whipped cream or buttercream. The nut
meringue disks are also referred to as
dacquoise.
From the Japanese words dai (large) and kon
(root). A large, long, white tubular radish with a
sweet, fresh flavor. Eaten in many Asian cultures.
Can be as fat as a football but is usually 2 to 3
inches in diameter. Use raw in salads, shredded
as a garnish or cook in a variety of ways
including stir-fry. Found in Oriental markets and
some supermarkets.
A Japanese root vegetable, that looks like a
white carrot that is used in salads or and a wide
variety of cooked dishes, including stir-fry.
A list of vitamins, minerals, nutrients, etc., printed
on a product label.
Milk (including dry milk), cream, sour cream,
yogurt, eggs, butter and substitutes such as
margarine, cheese, and ice cream.
An insulated container display attached to a
refrigerated case that extends into an aisle to
stimulate impulse buys.
1. The Hindi term for dried peas, beans, and
lentils; legumes. 2. Dal is also the word for the
spicy dish made with lentils, tomatoes, onions
and various seasonings. It is often pureed and
served with curry.
This is the Indian term for all varieties of dried
beans, split peas, and lentils. There are many
different varieties of dal, all of which have a
specific use in Indian cooking.
A place where damaged merchandise is sent.
An unsalable product, such as sliced box tops
and dented cans.
[German] beef stew.
A plant with bright green jagged leaves and a
slightly bitter taste. Dandelion leaves can be
used in salads or cooked in the same way as
spinach.
A strong-tasting green that is among the most
vitamin-packed foods on the planet; when young
it's relatively mild, but when it matures, it's the
most bitter of all greens.
The temperature range, 40 to 140 degrees
Fahrenheit at which foods spoil. Perishable foods

should be held at temperatures above or below

this temperature range.
Danger zone:
The temperature at which perishable food should
not be held or left out of refrigeration for any
longer than 2 hours-The Danger Zone for food
safety is 400 F. to 1400 F.- perishable foods
held in this "zone" for over 2 hours should not be
eaten.
Dangler (food industry term):
A small, eye-catching sign that hangs from a
product or a shelf to draw attention to an item or
display.
Dariole:
Small, cup-shaped mold used for making
puddings, sweet and savory jellies, and creams
Dark chocolate:
is also bittersweet, semi-sweet, and sweet dark
chocolate; all contain cacao beans, sugar, an
emulsifier such as soy lecithin to preserve
texture, and flavorings such as vanilla but do not
contain milk solids. They are distinguished by the
amount of cocoa powder - 30% (sweet dark) to
70%, 75%, or even above 80%, for extremely
dark bars.
Darne:
[French] The Larousse Gastronomique describes
a 'darne' as a transverse slice of a large raw fish,
such as hake, salmon or tuna.
Dash:
An approximate measure roughly equal to 1/16
teaspoon.
Dashi Stock:
A broth that is a basic ingredient in Japanese
cooking. The stock is made from dried seaweed
or from dried tuna shavings. Instant dashi stock
is also available. A Japanese fish stock made
with dried bonito and kombu seaweed. This is
used for soups, sauces, and marinades.
Data mining (food industry
A process of searching data bases for unique
term):
trends or occurring situations and displaying
those trends to the user.
Data model (food industry
The complete set of data elements which must
term):
be taken into account whenever software
systems are written. Industry efforts are
underway to define a standard data model for
retailers.
Data warehousing (food
A compilation of data from a variety of sources
industry term):
for storage and easy retrieval.
Data/voice network (food
A telecommunications system that handles both
industry term):
voice and data transmissions over the same
line.
Dataviews (food industry term): An easy-to-read table of data, which measures
dollar sales, gross margin, and unit movement.
Date code or coding (food
A "sell by" date stamped on a product to ensure
industry term):
freshness. The date assists with quality control

(first in, first out) and proper rotation. It may also

apply to affixing a "sell by" or "pull by" date on
merchandise which is on display (as in the
Bakery Department).
Date Sugar:
Ground dehydrated dates that are used as a
sweetner.
Date:
The fruit of a palm tree grown in Mediterranean
regions. Usually oval in shape, a very thin skin
and exceptionally sweet flesh and a chewy
texture. Dates are eaten fresh or dried.
Date:
The brown, oval shaped staple of the eastern
Mediterranean and western Asia. Intensely
sweet; Deglet Noor is a good, and common,
dried brand. Fresh dates are increasingly
available.
Datiles:
[Spanish] dates.
Dating (food industry term):
A supplier's offer that provides discounts for
payment of an invoice at some future date. The
longer the time period the better the
arrangement. See extended dating.
Daube:
A classic French stew or pot roast consisting of a
single piece of meat such as a shoulder or joint.
The meat is stewed in a rich, wine laden broth
with herbs and vegetables. The broth is then
thickened, reduced and served with the slices of
meat and accompanying vegetables.
Dauphine:
The name for little puffs made of potato puree,
that are mixed with choux paste and deep fried.
Dauphinoise:
The name of a potato gratin with lots of cream
and garlic, all topped with Gruyere cheese.
Day letter (food industry term): A daily bulletin with current product and pricing
information sent to retail stores See bulletin.
Days-of-supply (d-o-s) (food
The amount of product calculated to meet
industry term):
customer demand between replenishments.
Dc (food industry term):
Distribution center.
Dead net (food industry term): The lowest cost for goods after all allowances
are subtracted, also known as net-net.
Dead-heading (food industry
Returning an empty vehicle to a warehouse.
term):
Deal (food industry term):
A buying arrangement or terms of sale that offer
special purchasing incentives; a promotion or a
trade deal.
Deal pack (food industry term): A manufacturer's method of packaging products
for special customer promotions at a store.
Deal period (food industry
A manufacturer's time frame for special
term):
allowances to retailers for a promotion.
Deal sheet (food industry term): A vendor (DSD supplier) generated information
sheet listing current or upcoming products on

allowance. Includes product description, UPC

codes, allowance, cost, start date and end date
for each SKU listed.
Deba knife:
Deba is a Japanese name. The deba knife cuts
thinner slices than any other knife. Its supersharpness makes it ideal for juliennes and for
cutting herbs without destroying their fragile
membranes. You can find a deba knife wherever
gourmet kitchen products are sold.
Debone:
To remove the bones from meat or poultry.
Decentralization of store
A shift in responsibility and accountability for
operations (food industry term): maintaining store conditions and profitability from
a store's headquarters to a store manager.
Deduct/deduction (food
An amount that is subtracted from a paycheck or
industry term):
an invoice.
Deep discount (food industry
Lowering the price of merchandise to a minimal
term):
markup over the wholesale price.
Deep fat:
Hot fat or oil which is deep enough to cover food
during frying. Ensure that you put oil into a deep
enough pot or deep fryer to prevent burning
yourself.
Deep frying:
Method of frying food by immersing it in hot fat or
oil.
Deep:fry:
To cook completely submerged in hot oil. If done
right, at the proper temperature, foods absorb
little oil and are surprisingly light. The moisture in
the food actually repels the oil, which heats the
water within the food, and steams it from the
inside out.
Deep-discount drug store (food A low-margin, GM/HBC store with 25,000 SKUs.
industry term):
These stores typically carry fewer sizes, but
more GM/HBC brands than a supermarket.
Deep-Fry:
To submerge foods in hot oil or fat while cooking.
Deep-frying
Submerging food, usually coated first in breading
or batter, into very hot fat; a dry-heat cooking
method
Defat:
To remove the fat that congeals on the top of
soups, broth, chili and sauces.
Degerminated:
A term for grain foods, such as some brands of
cornmeal, that have had the germ removed in the
milling process.
Deglaze
Swirling or stirring a liquid, such as stock or wine,
in a pan to dissolve cooked food particles on the
bottom of the pan; resulting mixture usually is
used as a base for a sauce
Deglaze:
To loosen the cooked ingredients and
caramelized juices that have stuck to the bottom
of the pan after sauteing or roasting to release

the full flavor of the meal. Usually deglazing is

done with wine or stock to create a sauce.
Deglaze:
After meat or poultry is sauteed or fried, most of
the fat and the meat are removed from the skillet.
Liquid is added to the browned residue and
heated, while stirring continuously. This mixture
is used for a base in sauces and gravies.
Deglaze:
A process of adding liquid to a hot pan in order to
collect the bits of food which stick to the pan
during cooking. This is most common with
sauteed and roasted foods. Wine, stock, and
vinegar are common deglazing liquids.
Degrease:
To skim off fat that forms on the tops of
simmering broths, sauces, and other liquids.
Degrease:
To remove the fat that congeals on the top of
broths, jus and sauces.
Dehydrate:
To remove most of the moisture from food by
drying it slowly in the oven or commercial
dehydrator.
Delete (food industry term):
To no longer stock an item in the warehouse or a
retail store.
Deli product ends (food
Meat and cheese ends used for sandwiches,
industry term):
salads or samples.
Deli-bake (food industry term): A combination in-store bakery and deli
department where equipment, floor space, and
labor are shared, usually under common
supervision.
Delicata Squash:
A green striped winter squash with pale yellow
skin. The flesh is yellow and has a taste between
a sweet potato and butternut squash. Also known
as sweet potato squash.
Delicatessen (food industry
An in-store department with cooked foods,
term):
salads, cold cuts and cheeses, etc.
Delinquent account (food
Past due customer accounts (accounts
industry term):
receivable).
Delivery cycle (food industry
The time between an order and its delivery.
term):
Delivery receipt (food industry A receipt acknowledging the product count, date
term):
and time of a delivery.
Delmonico steak:
Sometimes called a shell steak; a tender cut from
the short loin.
Demand (food industry term): The amount of goods that consumers will buy at
a specific price.
Demand item, demand brand
A product or brand whose consumer popularity
(food industry term):
makes it an essential item for a store to stock.
Demera sugar:
A light brown sugar whith large golden crystals
which is slightly sticky from adhering molasses. It
is popular in England for tea, coffee or to top hot

cereals.
A coarse, dry, raw sugar from the Demerara area
of Guyana. Its flavor is similar, but not identical,
to that of brown sugar.
Demerara sugar:
[Great Britain] Brown sugar.
Demi-glace, Demi-glaze:
A term meaning "half glaze." This rich brown
sauce begins with a basic espagnole sauce and
beef stock, and is slowly cooked with Madeira or
sherry until it has been reduced by half. The
resulting thick glaze should be able to coat the
back of a spoon and can be used as the base for
many other sauces.
Demi-Glace:
[French] a rich brown sauce comprised of
espagnole sauce, which is further enriched with
veal stock and wine and reduced to proper
consistency. This is a very long procedure and
requires constant skimming. A quick version of
this involves reducing brown veal stock to which
has been added mirepoix, tomato paste, wine,
and brown roux. The latter recipe saves time, but
never reaches the intensity of flavor as does the
former method. Due to the quantity and length of
time required to prepare it, it is not usually made
in the home. However it is available for home
gourmands.
Demitasse:
Literally means "half cup" in French; usually
refers to a tiny coffee cup used to serve
espresso.
Demitasse:
A small cup ("half cup") of black coffee, usually
served after dinner.
Demographics, demographic
A snapshot of customers, such as their age,
characteristics, demographic
ethnic group, gender, income, education or
profile (food industry term):
marital status.
Demonstration or demo (food A product promotion in a store with samples to
industry term):
eat and cooking-tip handouts and/or coupons.
Demurrage (food industry
A daily rate charged by railroads for failure to
term):
unload a rail car within a specified time frame.
Dente, al:
[Italian] "to the teeth." Not too soft; offering a
slight resistance to the teeth.
Depalletize (food industry term): To remove product from the original shipping
pallet and repalletize it for shipping or storage.
Department (food industry
An area in a retail store designated for a
term):
category of products, such as, grocery, meat,
produce, bakery, among others.
Department flow (food industry A continuous, logical flow from one commodity to
term):
another. For example, summertime fruit, to hard
fruit, to exotic soft varieties in the display.
Department i.d. Label (food
A department's label affixed to a package, so that
Demerara Sugar:

industry term):
Department sales report (food
industry term):
Depouillage:

Depreciation (food industry

term):
Derretida:
Desayuno:
Descriptive label (food industry
term):

the sale is credited to that department at the

checkout.
A daily breakdown of each department's sales.
To skim the surface of a cooking liquid, such as a
stock or sauce. Depouillage is more easily done
by placing the pot off-center on the burner and
skimming the impurities as they collect at one
side of the pot.
A reduction in a fixed asset's value over time.

[Spanish] melted.
[Spanish] breakfast.
The label showing the name of the product, price
per pound, total price and possibly the "sell by"
date or "pull by" date.
Deshebrar:
Spanish term meaning "to shred."
Dessicated coconut:
[Great Britain] Shredded coconut.
Detail person (food industry
A manufacturer's or broker's representative
term):
responsible for category conditions,
merchandising and writing credits. See retail
representative.
Detention (food industry term): A shipper's fee charged when a truck is not
loaded within a certain time frame, which holds
up the truck at the warehouse or processing
plant.
Devein:
To remove the grainy, blackish vein under the
rounded top of a shrimp by slitting the shrimp
and pulling it out.
Devil:
To mix a food with spicy seasonings and sauces.
Devilled eggs are an example.
Deviled:
Highly seasoned, often containing mustard;
frequently topped with bread crumbs and grilled.
Devon Cream:
See "Clotted Cream"
Dex/ucs (direct exchange) (food A telecommunications system between a retailer
industry term):
and supplier that allows for the exchange of
sales data, product movement, billings and
replenishment needs.
Dexter deli express (food
A free-standing computer used by customers for
industry term):
deli orders.
Dextrose:
Also dextroglucose and known as glucose, this
sugar is the chief source of energy in the body.
Glucose is chemically considered a simple sugar
or monosaccharide and naturally occurs and is
derived from plant starches such as corn.
Dextrose:
A sweetener produced from cornstarch that has
been treated with heat and acids or enzymes.
Dextrose produces a high-temperature browning

Diable:
Dial-up communication (food
industry term):
Diane:
Diary panel (food industry
term):
Dice:
Dice:
Dice:
Dice:
Dietary Fiber:
Dietetic foods (food industry
term):
Digestive Biscuits:
Digital scale (food industry
term):
Dijon Mustard:

Dijon:
Dijonnaise:
Dijonnaise:
Dill:

Dilute:
Dim Sum:

effect in baked goods.

A brown sauce with shallots, white wine, vinegar
and herbs.
A telecommunications link used to exchange
data, such as ATM and bankcard authorizations.
A peppery sauce flavored with game essence,
with added butter and cream.
A sampling technique used to spot consumer
trends. Targeted households keep a record of
supermarket purchases for a short period of
time.
To cut into smaller pieces, roughly the size of 1/4
inch.
To cut inro small cubes.
To cut into especially small pieces, roughly 1/8 to
1/16-inch.
To cut into small cubes (smaller than 1/2 inch).
The part of whole grains, fruits, vegetables,
beans, nuts and seeds that humans cannot
digest; only found in plant foods.
Low-calorie foods for special diets, such as saltfree, low-sugar, including dietetic soft drinks,
organic and health foods.
[Great Britain] Graham crackers.
A programmable scale that weighs, calculates
cost and prints a label.
A prepared mustard (originally made in Dijon,
France) which may be either mild or highly
seasoned. Most recipes when calling for Dijon
mustard are referring to the highly seasoned
variety. A good American Brand is Grey Poupon.
A prepared mustard originally from the Dijon
region of France. It has a slightly hot, spicy flavor
and is yellow-gray or brown in appearance.
Dishes that are prepared with mustard or are
accompanied by a sauce that contains mustard.
This is a name given to dishes that contain
mustard or are served with a sauce that contains
mustard.
An herb that is has feathery leaves that taste
somewhat like parsley with overtones of anise
and are used fresh or dried. The small oval,
brown seeds have a faintly bitter taste and are
used as a spice.
To add liquid to make less concentrated.
A selection of small dishes served for snacks and
lunch in China. These dishes include a wide
selection of fried and steamed dumplings, as well

as, various other sweet and savory items. The

term for this Chinese style of eating translates as
"Heart's Delight." Originally dim sum referred to
the Cantonese practice of serving small dishes in
the teahouses. The method involved food being
brought to the table on a cart or tray. The
customer would then select the items they
desired. Often their bill would be calculated by
counting the number of empty plates each
person had in front of them. This was usually a
daytime meal service. Sweet and savory dishes
were offered. Items such as steamed or fried
dumplings, spring rolls, spare ribs, pastries, and
steamed buns were commonly presented. Today
dim sum is also a term used to describe a
Chinese style appetizer or snack served in any
manner. Frequently the steamed and fried
dumplings are also referred to as dim sum.
Dip:
A thick sauce served hot or cold to accompany
raw vegetables, crackers or chips as an hors
d'oeuvre. The base is usually made of yogurt,
mayonnaise, sour cream or cream cheese base.
Direct account (food industry
A retailer who buys directly from a manufacturer
term):
and receives all manufacturer allowances.
Direct buyer (food industry
A buyer who places orders directly with a
term):
manufacturer and bypasses a wholesaler.
Direct expense (food industry An expense that directly relates to a specific
term):
segment of the business operation.
Direct Heat:
The lack of a conductor between food and the
heat source, such as grilling, broiling, and
toasting.
Direct mailing (food industry
Promotional materials for products received by a
term):
customer at home.
Direct product cost (dpc) (food A product's total distribution costs, transportation,
industry term):
handling and advertising.
Direct product profit or
A formula used to measure a product's
profitability (dpp) (food industry profitability. The formula is (Food Industry term):
term):
Gross Product Margin minus Direct Product
Costs equals Profitability. Usually expressed peritem or case.
Direct sales force (food industry A group of salespeople employed by a
term):
manufacturing company to work exclusively in
promoting and selling its own products.
Direct store delivery (dsd) (food Products delivered directly to a store by the
industry term):
vendor, such as soft drinks, beer, bread and
fresh baked goods, dairy products, potato chips
and other fragile items.
Discontinued item (food
Product no longer available to a store. See
industry term):
delete.

Discount (food industry term):

A predetermined amount, deducted from the face

of an invoice, earned for prompt payment. A
sales promotion feature that is a markdown from
the regular price for a limited time. A percentage
deducted for volume purchases.
Disjoint:
To dismember a chicken before cooking by
slicing the connective tissue and cartilage and
twisting firmly until the pieces separate.
Disk operating system (dos)
A read-only-memory in a computer's hard drive
(food industry term):
programmed to perform operations, such as
converting keystrokes to bits and bytes,
formatting, etc.
Dispatch/order processing
A supply center department that coordinates
(food industry term):
product shipments.
Display (food industry term):
A merchandising method of highlighting a
product by arranging it in a way that attracts the
attention of the customer.
Display advertising (food
Point-of-purchase signage developed to promote
industry term):
product on display.
Display allowance (food
A manufacturer's allowance to a retailer who
industry term):
displays or promotes a product.
Display case (food industry
A refrigerated or free-standing case for holding
term):
products on a sales floor.
Display module (food industry A preassembled kit for merchandise display in
term):
aisles or shipped on a pallet (generally two to
four modules per pallet).
Display pack (food industry
A case of product packaged in such a way as to
term):
be ready immediately to display on the shelf as a
unit.
Display stock (food industry
Products moved from backroom storage to a
term):
sales floor.
Display unit load (food industry A prebuilt retail display on a pallet ready for interm):
store merchandising. Also known as Display
Pallets.
Disposable (personal) income The measure of what people have available to
(food industry term):
spend in the marketplace after taxes.
Dissolve:
Stirring a dry substance into a liquid until solids
are no longer remaining. (For example, stirring
sugar into water, yeast into water, etc.).
Dissolve:
Stirring a dry substance into a liquid until solids
are no longer remaining. (For example, stirring
sugar into water, yeast into water, etc.).
Dissolve:
To merge with a liquid.
Distressed merchandise (food Salable merchandise that needs re-working,
industry term):
crisping, re-trimming or to be conditioned or
packaged to sell. Product which requires a forced
sale because of damage or deterioration. Also
known as a distressed item.

Distributing area (food industry An analysis of a market area that includes the
term):
demographics of the population, number and
kind of stores, which is used for price
comparisons, market saturation, budgeting, and
sales purposes. See trading area.
Distribution (food industry
A chain of delivery from a manufacturer to a
term):
store.
Distribution allowance (food
A manufacturer's allowance to a retailer for
industry term):
purchasing a new product in a category.
Distribution center (food
A warehouse used to receive, store and ship
industry term):
products to retailers.
Distribution cost analysis (food The accounting method that factors in the cost of
industry term):
handling and storing individual products and
product categories.
Distributor (food industry term): A person or company that supplies products to a
retailer through a distribution center.
Distributors' brand (food
A private-label, brand product packed for a
industry term):
wholesaler, cooperative or chain.
District manager (food industry See store supervisor.
term):
Ditali; Ditalini:
Italian for thimbles; very short hollow tubes of
pasta used in salads and soups. Ditalini is a
smaller version of ditali with proportionally thicker
pasta.
Ditalini:
Diagonally cut thick tubular noodles, 2 to 4
inches long. Short pasta tubes.
Diversified wholesale grocer
A wholesaler who stocks and sells product in a
(food industry term):
variety of categories.
Diverter (food industry term):
A reseller that buys "deal" product from
manufacturers to re-sell outside of a target
market area.
Divide:
Equally portioning a dough or batter before
shaping or panning prior to baking.
Dock (food industry term):
An area to receive, load and unload shipments.
Dock plate (food industry term): A built-in or free-standing metal plate that forms a
bridge between a trailer and a loading dock.
Dock:
A baking technique in which regularly spaced
holes are poked all over the surface of a dough
to promote a crisp baked surface (crackers, pet
treats, pie shells, all may be docked before
baking).
Dock:
Any of several varieties of a hardy perennial herb
belonging to the buckwheat family, all with some
amount of acidity and sourness. The mildest
variety is dock sorrel, also called spinach dock.
Docking:
Slashing or making incisions in the surface of
bread or rolls for proper expansion while baking.
Done just before baking.

Docking:

Dogfish:

Dolcelatte Cheese:
Dolci:
Dollar margin (food industry
term):
Dollarfish:

The act of piercing small holes or making cuts in

dough or crust before baking to allow steam to
escape, thus preventing the dough from rising as
it bakes.
Also known as cape shark. Fillets are longer,
more narrow, and sturdier than those of any
other white-fleshed fish. Can be substituted in
recipes that call for less tender fillets. This is the
fish most frequently used in England's fish and
chips.
A soft, mild, blue-veined cheese that can be
served as an appetizer or dessert. Also known as
Gorgonzola dolce.
Italian word for "sweets"; on a menu, the term
means desserts.
See gross margin.

This small, high:fat fish has a tender texture and

a rich, sweet flavor. Found off the coast of the
Atlantic and the Gulf of Mexico, this fish is also
called the "butterfish."
Dollop:
1. A spoonful of soft and usually creamy food,
such as sour cream of mayonnaise. 2. It may
also mean a dash or "splash" of a liquid like a
"splash of sparkling water".
Dolly (food industry term):
A small hand-cart with two wheels used to move
heavy objects.
Dolma:
A cold hors d oeuvre made of grape leaves
stuffed with cooked rice, lamb, and onion. They
are marinated with olive oil and lemon.
Vegetarian versions of this are also made.
Dolmades; Dolmas:
Blanched grape leaves stuffed with a seasoned
mixture of ground lamb and rice, braised in stock,
oil and lemon juice. Other foods that can be used
as casings include squash, eggplant, sweet
peppers, cabbage leaves, quinces and apples.
Dolphin fish:
Also called "Mahi Mahi" and "Dorado." Although
this fish is a dolphin, it is not a mammal. To avoid
confusion, the Hawaiian name "Mahi Mahi" is
becoming prevalent. This fish is moderately fat
with firm, flavorful flesh.
Domestic turbot:
A highly prized flatfish with a lean, firm white
flesh and a mild flavor. Turbot is also the market
name for several varieties of flounder fished from
Pacific waters.
Domestics (food industry term): Soft goods, such as kitchen items, linens and
other household textiles.
Dorado:
[Spanish] golden.

Dos (food industry term):

D-o-s (food industry term):
Dot:

Disk operating system.

Days-of-supply.
To place random bits of food (like butter) on the
surface of another food.
Double Acting Baking Powder: Releases leavening gases twice: Once when it
comes in contact with moisture and again when
exposed to heat from the oven.
Double Boiler:
Like with a bain-marie, you cook in a double
broiler without using direct heat. Two saucepans
that fit together on on top of the other. The
bottom pan contains boiling water is placed on
the heat source and the top one contains the
food to be cooked.
Double boiler:
Cooking utensil much like a bain-marie method
of cooking without using direct heat. It usually
consists of two saucepans that fit together. The
bottom saucepan is filled with water and the top
saucepan is filled with a mixture requiring nondirect heat to prepare. It is most often used to
prepare custards or melt chocolate. The
saucepans can be made from stainless steel,
aluminum, or glass.
Double cream:
[Great Britain] Whipping cream.
Double in bulk:
Refers to expansion of gluten cells in yeast bread
that has risen and is ready to be punched down.
Recipe will give a range of time. Varies with
dough and environment's temperature. May be
difficult to tell visually - Finger test used by
bakers - gently press two fingers into dough, if
marks remain unchanged, dough is ready to
punch.
Double in size:
Refers to the final rising (proofing) before bread
is baked. This is a visual measurement, subject
to guessing. Some bakers make a template for a
guide-when bread is a certain height above the
pan edge. Look for recipe or formula guide - "3/4
proof=half again as large" or "full proof=almost
double in size." May touch side of loaf very
gently-if slight print remains, bake.
Double-bagged (food industry A bagging practice used to reinforce bags of
term):
heavy items by putting one bag inside another
Double-truck (food industry
A newspaper advertisement of two facing pages.
term):
Dough keg:
An old Western term for the wooden barrel which
held the sourdough starter.
Dough scraper, dough or bench A flat, heavy metal blade (about 3 X 5-inches)
knife:
with straight sides, sharp corners and a handle
on top edge for moving, kneading, clean-cutting
dough, incising, or even cleaning work surfaces.

Dough:
Dough:

Dough:

Dpc (food industry term):

Dpp (food industry term):
Drain:
Drain:
Drained weight (food industry
term):
Drawn Butter, Clarified Butter:
Dredge:
Dredge:
Dredge:
Dredge:
Dress:
Dress:
Dressed fish (food industry
term):
Dried fruit:

A mixture of flour and liquids, and may have

other ingredients, that is thick enough to be
handled, kneaded or shaped.
A mixture of oil or shortening, flour, liquid, and
other ingredients that retains its shape when
placed on a flat surface, although may change
shape once baked like cookies and breads.
Dough is a mixture of four, liquid, and usually a
leavening agent (such as eggs or yeast), which is
stiff but pliable. The primary difference between
dough and batter is the consistency- Dough is
thicker and must be molded by hand, while batter
is semi-liquid, thus spooned or poured.
Direct product cost.
Direct product profit.
To remove liquid from a food product.
To remove liquid from, pour off, sometimes with
the use of a strainer or colander.
The weight of a canned product without the
liquid.
Butter that has been melted and skimmed of milk
solids.
To coat foods lightly with dry ingredients before
cooking. The most common dredge is flour.
To cover or coat with floor or other fine
substance.
To coat with dry ingredients such flour, corn
meal, or bread crumbs before cooking. Desserts
are dredged with sugar after baking or frying.
To coat a food, as with flour or sugar.
1. To prepare poultry for cooking. 2. To add
dressing to a salad.
To pluck, draw and truss poultry or game; to
arrange or garnish a cooked dish; to prepare
cooked shellfish in their shells.
A whole scaled, cleaned fish, sold with or without
the head.
When it is dried, fruit becomes very concentrated
in nutrients and fiber, which is why a standard
serving is quite small. Just a quarter-cup (a scant
handful) of dried fruit counts as a serving, yet it
contains the same amount of fiber found in a
whole piece of fruit or a half-cup of diced fruit
about two or three grams. Because dried fruit is
so portable, it makes an excellent snack. The
trick is to watch your portions, because calories
are concentrated and they can add up quickly.
One serving of most dried fruit contains 50 to 80

calories. That's a great bargain, because it

provides more nutrients and will probably satisfy
your hunger longer than a cookie with 100
calories or a low-fat granola bar containing 150
calories.
Dried Wood Ears:
An edible mushroom that grows on the trunks of
dead trees. It has a shallow oval cup and is
somewhat crunchy in texture. Also known as tree
ear, Jew's ear and cloud ear mushroom.
Drippings:
The fat and liquid that result when meat is
cooked.
Drippings:
Fat and juices drawn and left from meat or
poultry as it cooks.
Drizzle:
To pour a liquid over a food in a thin stream to
create a thread:like coating.
Drizzle:
To pour a light amount, from a spoon, over food.
Drizzle:
To trickler a very fine stream of liquid like a glaze
or melted butter over food.
Drop shipment (food industry A retailer's order shipped directly to a store by a
term):
manufacturer.
Drop trailer (food industry
A van filled with merchandise that a driver leaves
term):
at a store for unloading.
Drop:
To deposit even portions of dough on a baking
sheet using spoon or batter dispenser.
Drop-in display (food industry A display unit that fits into or takes the place of
term):
grocery shelves.
Drops (food industry term):
The number of retail deliveries made in a day. A
list of price reductions.
Drug wholesalers (food industry A pharmaceutical wholesaler who sells primarily
term):
to chain or single-unit drug stores.
Drum:
Any of a variety of fish named for the drumming
or deep croaking noise they make. These fish
are firm and low in fat. The drum family include
the black croaker, black drum, hardhead,
kingfish, and queenfish.
Drum:
A variety of fish so named because of the sounds
that it makes during mating. The fish is usually
quite lean and can weigh anywhere between 1
pound and 30 pounds.
Dry Aging:
An aging process that adds flavor and tenderizes
to beef through an enzyme action.
Dry Aging:
A process usually referring to beef. This process
not only adds flavor but tenderizes the beef
through enzyme action. Maximum flavor and
tenderness is achieved in 21 days.
Dry Cure:
A method of curing meat or fish by using a
combination of salts and seasonings, usually
before smoking.

Dry grocery (food industry

term):
Dry grocery non-foods (food
industry term):
Dry ingredients:

Dry measuring cups:

Dry Milk:

Dry mop (food industry term):

Dry Saute:
Dry-Curd Cottage Cheese and
Farmers Cheese:
Dsd (food industry term):
Du Jour:
Duchess:

Duck:

Duck:

Nonperishable grocery products.

Products that are not food, such as paper
products, detergents, or pet items.
Refers to the ingredients in a recipe, such as
flours, sugar, leavening, salt, baking cocoa,
spices, or herbs, that may be blended before
adding to another mixture in the recipe.
Straight-sided, graduated sizes of cups with a
handle attached at the top lip. A home baking
measuring tool used in the U.S. The common
cup sizes are ?, 1/3, , 1, and 2 cup, and are
often nested for ease in storage. They are used
to measure a standard amount of dry ingredients,
such as flour, sugar, cornmeal, or brown sugar,
for home baking recipes. The dry ingredients are
spooned into the cup and leveled off with a
straight-edged utensil.
A product made from milk from which almost all
the moisture has been removed, leaving the milk
solids in a powdery form. Dry milk comes in three
basic forms: whole milk, nonfat milk and
buttermilk. Dry milk is less expensive and easier
to store than fresh milk (though dry whole milk
must be refrigerated because of its milk-fat
content), and the taste is never quite the same
as fresh milk.
A large dust mop.
To saute food with very little or no fat; a nonstick
pan is often used for this method.
Cottage cheese with no cream added. Farmer
cheese, like cottage cheese, is curdled milk that
has been drained of whey. The major difference
is that farmer cheese is a smaller curd.
Direct store delivery.
French term meaning "of the day"; used to
indicate a special menu item.
The name for potato puree that is enriched with
cream, then piped into decorative shapes and
browned in the oven. They are often piped
around the rim of a platter onto which a roast or
whole fish may be served.
Any of a variety of species of wild or domestic
web:footed birds. Broilers and fryers are under 8
weeks old, roasters are no more than 16 weeks
old. Duck is generally higher in fat than other
domestic birds.
A variety of poultry refering to a domestic web
footed bird. It's meat is dark and has a rich, deep

flavor.
[Spanish] sweet; mild (to taste).
[Spanish] desserts and sweet dishes.
A computer terminal, also called a video display
terminal (VDT), that is linked to a remote
processor.
Dummy-up (food industry term): A false bottom for displays, which gives the
appearance of mass quantities of merchandise.
Dump display (food industry
Massive amounts of product displayed in bulk, in
term):
baskets, or in shipping containers.
Dump table (food industry
A display table where products are haphazardly
term):
piled rather than neatly arranged.
Dumpling:
A batter or soft dough, which is formed into small
mounds that are then steamed, poached, or
simmered.
Dumplings:
A small mound of dough usually pan-fried, deepfried, or cooked in a liquid mixture, such as broth
or stew. Sometimes the dumplings are flat
squares or strips.
Dungeness Crab:
A large crab found along the Pacific coast from
Mexico to Alaska. Weighing from 1 pound to 4
pounds, this variety of crab has pink flesh that is
succulent and sweet.
Durazno:
[Spanish] peach.
Durian:
A large fruit from southeast Asia that has a
creamy, gelatinous texture and a nauseating
smell similar to that of stinky feet. The flesh is
savored by many from this area, but outsiders
find it a difficult flavor to become accustomed.
Durum Flour:
High protein flour produced from durum wheat.
Durum wheat is used to make semolina, which is
combined with water to make pasta dough. It is
also known for the high amounts of gluten it
produces.
Dust collectors (food industry Slow-moving products.
term):
Dust:
To lightly sprinkle a baked product or surface with
powdered sugar, flour, or meal.
Dust:
To sprinkle food lightly with spices, sugar, or
flour.
Dust:
To sprinkle lightly, as with sugar, crumbs, flour.
Duster (food industry term):
A cleaning tool made of feathers.
Dutch Oven:
A large pot or kettle, usually made of cast iron,
with a tight-fitting lid so steam cannot readily
escape. It's used for moist-cooking methods,
such as braising and stewing. Dutch ovens are
said to be of Pennsylvania Dutch heritage, dating
back to the 1700s.
Dulce:
Dulces:
Dumb terminal (food industry
term):

Dutch oven:
Dutch process cocoa powder:

Dutch-processed cocoa:

Duxelle:

Duxelles:
Dv (food industry term):
Ean (food industry term):
Early bird allowance (food
industry term):
Earnings before interest and
taxes (ebit) (food industry
term):
Eas (food industry term):
Eatin' irons:
Eau-de-vie:

Ebit (food industry term):

Ebt (food industry term):
Eccles Cake:
Eclair:
Economy store (food industry
term):

A heavy cooking pot, usually of cast iron or

enamel-on-iron, with a heavy cover.
Treated with an alkali to neutralize its naturally
acidic taste, making it a little more mellow than
American cocoa powder; intense flavor. (See
Cocoa Powder)
Unsweetened baking cocoa that is further
processed with an alkali to neutralize cocoa's
natural acidity; Substitution guidelines - 3
tablespoons (18g) Dutchprocessed cocoa = 3
tablespoons (18g) natural cocoa powder plus
pinch (1/8 teaspoon) baking soda.
Finely chopped mushrooms that are cooked in
butter with shallots and wine. When cooked dry,
duxelle make a good filling for omelets, fish, and
meat. They may also be moistened with wine or
broth and served as a sauce. Duxelle are also
flavored with fresh herbs and brandy or Madeira.
A reduction of finely chopped mushrooms,
parsley, onions, pepper, shallots, salt and butter,
used to flavor soups, stuffings and sauces.
Daily value.
European article number.
A manufacturer's incentive offered to retailers
who order seasonal or promotional items before
the season or event begins.
A performance indicator.
Electronic article surveillance.
An old Western term for utensils; fork, spoon and
knife.
[French] "water of life," describes any colorless
brandy distilled from fermented fruit juice. Kirsch
(cherry) and framboise (raspberry) are two
popular varieties.
Earnings before interest and taxes.
Electronic benefits transfer.
a round flat cake made of pastry filled with
currants etc. This cake originated in the two of
Eccles, Lancashire, England.
[French] a small finger-shaped bun made of puff
paste with a glace icing, filled with custard or
whipped cream.
A no-frills food store that features a limited
selection of low-priced merchandise. Highvolume sales and lower operating costs offset a

smaller profit margin.

Efficient consumer response.
[French] crayfish.
A famous Dutch cheese exported in balls
covered with bright-red- or yellow-paraffin-coated
rinds; a good all-purpose cheese with a mellow
flavor. Edam is second only to Gouda as
Holland's most exported cheese.
Edi (food industry term):
Electronic data interchange.
Edlc (food industry term):
Everyday low cost.
Edlp (food industry term):
Everyday low pricing.
Edp (food industry term):
Electronic data processing.
Eel:
A long snake:like fish with smooth scaleless skin
and a rich, sweet, and firm flesh. Eels, which are
considered a fatty fish, are very popular in
Europe and Japan.
Eel:
A variety of anadromous fish with a snakelike
shape. Eels generally have firm, fatty flesh and
are gray, olive or black in color.
Eeoc (food industry term):
Equal Employment Opportunity Commission.
Efficient assortment (food
An ECR method to maximize store volume and
industry term):
gross margins. Its key drivers are category and
space allocation targeted by store, quicker
adjustments of product in response to changes in
customer purchases, identification and emphasis
on higher volume/margin items, and improved
pricing strategies to increase return on
investment.
Efficient consumer response
A collaborative industry strategy to reduce the
(ecr) (food industry term):
costs of goods throughout the system by
automatic replenishment shipments to control
inventories and better maintain store conditions.
Distributors and suppliers work cooperatively
with the goal of reducing retail prices and
consumer choice of products.
Efficient product introductions An ECR initiative used to accurately time the
(food industry term):
introduction of new products. that are more
directly related to consumer needs.
Efficient promotion (food
An advertising strategy that causes an increase
industry term):
in sales and an improved competitive position for
the retailer.
Efficient replenishment (food
A core ECR strategy that integrates data
industry term):
throughout the food distribution system to
automatically reorder, transport, and restock
products.
Effiler:
To remove the fibrous string from a string bean;
to thinly slice almonds.
Eft (food industry term):
Electronic funds transfer.
Ecr (food industry term):
Ecrivisses:
Edam Cheese:

Egg Noodles:

The most popular type of Asian noodle, these

ribbons vary in length, width and thickness; made
from a dough of wheat flour, water and eggs and
usually boiled. Can be found fresh in some Asian
supermarkets, and are readily available dried.
Egg roll:
Usually served as an appetizer, this small, deepfried Chinese pastry is filled with minced or
shredded vegetable and often meat. Egg roll
skins are available in Asian markets and most
large supermarkets.
Egg thread:
Lightly beaten eggs that are poured slowly into a
hot broth, creating irregular shaped threads used
to garnish soups.
Egg Threads:
Lightly beaten eggs poured slowly into a hot
broth or soup.
Egg wash (food industry term): An egg-based glaze brushed on bakery items to
produce a gloss
Egg wash:
A thoroughly combined mixture of 1 whole egg,
egg yolk, or egg white mixed with 1 tablespoon
cold water or milk. This mixture is brushed on the
unbaked surface of breads, pastries, or other
baked goods just before baking to provide a rich
color or gloss to the crust.
Egg Wash:
A mixture of beaten eggs (yolks, whites, or whole
eggs) with either milk or water, used to glaze
baked goods.
Egg White Powder:
Spray dried egg albumen, which can be used in
most recipes requiring egg white. It produces an
exceptionally high volume, stable egg white foam
for use in angel food cakes, chiffon pies,
meringues, and divinity. Use egg white powder
for uncooked foods such as marzipan and
buttercream icing, or foods which are lightly
cooked (pie meringues), without the worries
associated with fresh egg white, because it is
heat treated to meet USDA standards for being
salmonella negative.
Egg yolk:
This part of the egg contains all of the fat in an
egg. Yolks are a good source of protein, iron,
vitamin A, vitamin D, choline, and phosphorus.
The egg white is a good source of protein and
riboflavin.
Egg yolk:
The yellow center portion of a whole egg; an
emulsifier contaning lecithin, vitamins, lutein, fat
and choline.
Egg:
Most eggs come from hens, but duck, goose,
and quail eggs are available too. Eggs should be
refrigerated in the original container, large end
up. Because the yolk is high in cholesterol,

Egg:
Eggplant:

Eggplant:

Eggs:

Eis (food industry term):

Ejotes:
Elasticity:
Elderberries:

Electric jack (food industry

term):
Electrolyte:
Electronic article surveillance
(eas) (food industry term):
Electronic benefits transfer
(ebt) (food industry term):

imitation eggs come from egg whites and

additives.
The hard-shelled, ovoid reproductive body
produced by a bird, consisting principally of a
yolk and albumen.
Though usually thought of as a vegetable, the
eggplant is actually a fruit related to the potato
and tomato. There are many varieties of
eggplant, with colors ranging from dark purple to
white and sizes from 2 inches to 12 inches. An
eggplant's shape can vary from oblong to round.
The most common variety of fruit in the United
States is large and pear-shaped, with a smooth,
glossy deep-purple skin.
Eggplants are native to Africa and Asia, and in
many parts of those continents, they have come
to be regarded as a satisfying substitute for
meat. Also known as an aubergine.
In home baking, neither the shell color nor the
grade of egg matter. The size standard recipes
call for is large unless stated otherwise. Eggs
perform many functions - leavening, binding,
thickening, coating or glazing, emulsifying,
moisturizing or drying, and adding color, flavor,
and nutrients to the finished product. Eggs also
may be used to retard crystallization in some
frostings.
Executive information system.
[Spanish] green beans; string beans.
Capable of recovering shape after stretching;
developed gluten in dough is elastic.
The tart fruit of the elder tree found throughout
the Northern Hemisphere. The small, dark
purple-black berry is very sour when eaten raw,
but can be quite delicious when used in jellies,
pies, tarts or syrups.
A pallet jack, equipped with a battery that
operates under its own power to move pallets
within a warehouse or store.
Dissolved compound capable of carrying an
electric current and be broken down into
elemental parts.
An electronic loss-prevention system that signals
if a product has not been de-activated at a cash
register. Used on high-ticket items, such as
alcohol and cigarettes.
A system utilizing a debit card for food stamp
recipients to use to purchase products in a retail
supermarket.

Electronic cash register (ecr)

(food industry term):
Electronic coupon clearing
(food industry term):
Electronic data interchange
(edi) (food industry term):

A stand-alone, point-of-sale terminal used by a

cashier to check or scan customer's orders.
Scanning coupons for faster processing and
control.
The use of telecommunications to exchange
business information between companies using
standard formats.
Electronic data processing
The use of computer and other peripheral
(edp) (food industry term):
equipment in all areas of the store and
headquarters to assemble, calculate and store
information. See buying, ordering; accounting
and controls; checkout operations; electronic
funds transfer system.
Electronic discounts (clipless A discount price for the future purchase of an
coupons) (food industry term): item printed on a customer's receipt.
Electronic funds transfer (eft)
The use of telecommunications systems and
(food industry term):
debit and credit cards to move funds. Paperless
system used with credit and debit cards.
Electronic mail (e-mail) (food
An electronic communications system using a
industry term):
computer that enables the user to generate and
transmit messages to other locations/addresses
via the internet.
Electronic marketing (food
The use of shopper programs to reward frequent
industry term):
customers for their loyalty. Uses a scan card to
monitor customer purchases and provide
electronic discounts on special products.
Electronic shelf labels (esl)
Liquid crystal display (LCD) shelf tags linked to a
(food industry term):
backroom computer and POS system that
automatically display price changes.
Electronic shopping (food
Digital shopping via the World Wide Web (WWW)
industry term):
on the Internet.
Electronic signature capture
A liquid-crystal touch screen that records a
(food industry term):
signature as a digital image, which reduces
paperwork.
Elephant garlic:
Elephant garlic is not true garlic but a form of
leek. Its white- or purple-skinned cloves are the
size of Brazil nuts, and their flavor mild enough to
not require cooking. Peel the cloves as you
would an onion and use as you would garlic.
Elk:
A large member of the deer family. Elk meat is
called "venison." Antelope, caribou, elk, deer,
moose and reindeer meat is also classified as
venison, the most popular large animal game
meat in the U.S.
Elotes:
[Spanish] fresh corn cut from the cob; ear of
fresh corn.
Emmental Cheese:
What most Americans know as Swiss cheese.
Switzerland's oldest and most important cheese,

Emmental cheese:

Empanada:
Empanada:

Empanaditas:
Emulsify, emulsifier:

Emulsify:
Emulsion:
En Brochette:
En crocite:
En Croute:
En Papillote:
En Papilotte:
Encebollada:
Encharito:
Enchilada:

Emmentaler has a distinctively nutty-sweet,

mellow flavor. It was named for Switzerland's
Emmental valley and is exported in giant wheels
weighing from 150 pounds to 220 pounds each.
Named for Switzerland's Emmental valley, this
mellow, sweet but nutty cheese is the best Swiss
cheese you can buy. It has big holes and a
natural, light-brown rind.
A small, savory pie that are usually filled with
meat, seafood or vegetables.
A small savory pie from Spain and South
America. Fillings may be made of meat, seafood,
or vegetables. The fillings can be seasoned in
many ways. Those from around Spain are
flavored with peppers, onions, and tomatoes.
Those from South America have a sweet/sour
undertone from the addition of raisins and green
olives. Crusts may be made from bread dough or
flaky dough like pate brisee and puff pastry.
Baked or fried pastry turnovers; stuffed with
sweet or savory fillings; a street food eaten
throughout Latin America.
Tiny turnovers; traditional New Mexican
Christmas food when filled with a Southwestern
version of mincemeat.
An ingredient such as an egg that, when beaten
with two non-mixing ingredients like oil and
vinegar, will hold them in a suspension so they
do not separate.
To bind together liquid ingredients that do not
dissolve into each other (like vinegar and oil).
A mixture of two or more liquids that don't easily
combine. such as oil and vinegar.
To cook small pieces of food on skewers.
[French] food encased in pastry.
Food baked in a crust.
Enclosing foods (like fish) in parchment paper or
foil and cooking in an oven or on a grill.
[French] Food wrapped, cooked and served in
oiled or buttered paper or foil.
[Spanish] a dish, often meat, covered with
cooked onions.
[Spanish] a huge enchilada made with a flour
tortilla; a cross between a burrito and an
enchilada.
Corn tortillas stuffed with meat, chicken, cheese
(or a combination), rolled and topped with a red
or green chile sauce.

Enchilada:

[Spanish] the word comes from the way the dish

is made, by drenching or dipping tortillas en
chile; rolled or stacked corn tortillas filled with
meat or cheese, covered with chile sauce, then
baked.
Encurtido:
[Spanish] pickled; preserved.
End aisle display, end cap, end A massive merchandise display at the end of an
display or ends (food industry aisle which is a prime selling location for high
term):
margin, impulse items.
End of month (eom) (food
An accounting term that designates the last
industry term):
calendar day of a month as the final date for
payment of bills.
Endive:
A plant with dark green, curly leaves and a
slightly bitter flavor.
Endive:
Closely related to and often confused with
chicory, endive comes in two main varieties:
Belgian and curly. Belgian endive is creamy
white and oblong with pale yellow tips; it's grown
completely in the dark to prevent it from turning
green. Curly endive has prickly dark green
leaves and a pleasantly bitter flavor.
Endosperm:
The starch granules in grain embedded in glutenforming proteins from which flour or meal is
produced; 80-85% of a wheat kernel is
endosperm.
Ends (food industry term):
The last part of whole loaves of meat and cheese
in the Deli Department.
Enebro:
[Spanish] juniper.
Eneldo:
[Spanish] dill.
Enfrijolada:
[Spanish] a type of enchilada made with corn
tortillas, refried beans and cheese.
English chop:
A double-rib lamb chop.
English Pea:
Common garden pea, also called green pea.
English Walnut:
A nut with a wrinkled tan shell and a double
lobed interior nut meat that has a sweet flavor. It
can be eaten raw or used in baking and cooking.
Enoki Mushrooms:
Small white mushrooms that grow in clumps with
long, thin stems and a mild, almost fruity flavor.
They have a crisp, crunchy texture when fresh,
but tend to become tough when heated; also
known as velvet stem, snow puff and golden
mushrooms.
Enoki:
A slender Asian mushroom sold in small
packages; good raw in salads or cooked as a
garnish. To use, just trim off the spongy base and
separate the strands.
Enrich:
To improve the nutritional value of an ingredient
or food. Baked goods may be enriched by using

milk, enriched flour, whole grain flours, eggs, soy

protein or flour.
Enriched All-purpose Flour:
Because all-purpose flour does not contain
wheat germ, U.S. law requires iron, niacin,
riboflavin and thiamin to be added. "Enriched"
appears on the label of flour with added
nutrients.
Enriched:
Resupplied with vitamins and minerals lost or
diminished during processing of food.
Ensalada:
[Spanish] salad.
Entrecete:
A steak cut from the rib section of beef. It is
boneless and has a very thin layer of fat. Though
steaks cut from the loin ends of the rib are a finer
quality steak, the whole rib may be used for
entrecete. The term is sometimes used referring
to a strip steak. This is not an accurate
description. This cut of beef is called the faux-filet
or contre-filet. The same as Delmonico steak; a
rib chop.
Entree:
In the United States an entree is the main dish of
a meal. The original French term referred to the
first course of a meal, served after the soup and
before the meat.
Entree:
Originally, a meat of fish served before the main
course; also used to designate the main dish of
the meal.
Envinado/a:
[Spanish] wine added.
Eom (food industry term):
End of month.
Epazote:
A pungent herb with a flavor similar to coriander.
Epazote is often added to beans to reduce gas.
Epazote:
Strong, bitter perennial herb used primarily to
flavor beans; also known as Mexican tea,
stinkweed, pigweed, wormseed or goosefoot;
occasionally mistaken for lamb's lettuce; grows
wild in the United States and Mexico; flavor is
intense, reminiscent of eucalyptus; used for tea,
stews, soups, green pipi ns and moles; cooked
with all types of beans to reduce their gaseous
qualities.
Epinards:
[French] spinach.
Equal employment opportunity A U.S. government agency that enforces federal
commission (eeoc) (food
legislation, which prohibits discrimination in the
industry term):
workplace.
Equipment:
Hand or electrical tools and appliances needed
to accomplish a task, craft or job.
Equivalent:
Equal or the same (Example, three teaspoons is
equivalent to one tablespoon).
Escabeche:
[Spanish] pickled; souse; vegetables, especially

Escalope, Escallop:

Escalope:
Escargot:
Escargot:

Escarole:

Escarole:
Esl (food industry term):
Espagnole Sauce:

Espinacas:
Espresso:
Essence:

chiles, marinated or pickled in vinegar. A highly

seasoned marinade used to flavor and preserve
food. Fish and chicken are the most common
foods used for escabeche. First the meat is fried
and placed in a dish large enough to hold all of
the food in one layer. Then a marinade made of
onions, peppers, vinegar, and spices is poured
over the food while hot. The whole dish is then
allowed to rest overnight and served cold.
[Italian] a thinly sliced food similar to a scaloppini.
This may consist of meat, fish, or vegetables;
food baked in layers, covered with sauce and
crumbs.
Very thin slices of meat or fish containing
absolutely no fat, skin, gristle or bones.
French term for edible snails, either terrestrial,
freshwater or marine.
An edible snail. It is the common name for the
land gastropod mollusk. The edible snails of
France have a single shell that is tan and white,
and 1 to 2 inches diameter.
A broad-leafed, pale green, mild-flavored endive.
Most often eaten raw in salads, escarole can be
briefly cooked and used in soups; also known as
Batavian endive.
See Endive.
Electronic shelf labels.
This is the foundation of all of the brown sauces.
A number of modifications have been made of
this sauce since its conception. The sauce is now
made of a rich brown veal stock thickened with a
brown roux. The sauce is then simmered with a
mirepoix, bouquet garni, and wine. The long,
slow cooking help to purify and concentrate its
flavor. It is finally strained through very fine
muslin. Demi-glace and glace de viande are all
structured around a fine espagnole sauce.
[Spanish] spinach.
This thick, strong coffee is made from French or
Italian roast - beans with a shiny, dark oily
surface.
Extract. While the words may be used
interchangeably US-Great Britain, all essences
are extracts, but extracts are not all essences. A
stock is a water extract of food. Other solvents
(edible) may be oil, ethyl alcohol, as in wine or
whiskey, or water. Wine and beer are vegetable
or fruit stocks. A common oil extract is of
cayenne pepper, used in Asian cooking (yulada).

Estilo:
Estimated inventory (food
industry term):

Estofado:
Estouffade:
Ethernet (food industry term):

Ethnic foods (food industry

term):
Etouffee:

etouffee:
Etuver:
Eulachon:

European article number (ean)

(food industry term):
European turbot:

Oils and water essences are becoming popular

as sauce substitutes. A common water essence
is vegetable stock. A broth is more concentrated,
as in beef broth, or bouillon. Beef tea is shin beef
cubes and water sealed in a jar and cooked in a
water bath for 12 to 24 hours. Most common are
alcohol extracts, like vanilla. Not possible to have
a water extract of vanilla (natural bean) but
vanillin (chemical synth) is water solution. There
are also emulsions lemon pulp and lemon oil and
purees (often made with sugar) Oils, such as
orange or lemon rind (zest) oil, may be extracted
by storing in sugar in seal ed container. Distilled
oils are not extracts or essences. Attar of rose
(for perfume) is lard extracted rose petal oil.
[Spanish] "in the style of."
A physical inventory method used to calculate
the total cash value of a store's inventory. A
product count is multiplied by the retail price. The
estimated gross-profit margin is subtracted from
that figure to get an estimate of the worth in
dollars of items in a store.
[Spanish] stew.
A beef stew made with red wine.
A local area network (LAN) used to connect
computers, in contrast to a network used to
connect computers in a larger area, a wide area
network (WAN).
Products that a particular ethnic (racial, national)
or cultural group favor, such as Mexican,
Chinese or kosher foods.
The French term a l'etouffee, meaning "to
smother or suffocate," refers to a method in
which foods are cooked over low heat with a
minimal amount of liquid in a tightly covered pan.
Example
French for smothered and refers to a stewed dish
cooked little liquid in a tightly closed pot. Usually
served over white rice.
To braise with very little or no liquid.
A rich and oily mild:flavored variety of smelt fish.
The eulachon is also called the "candlefish"
because Indians sometimes run a wick through
their high:fat flesh and use them for candles.
A European, 13-digit bar code that identifies
products and shipping containers, which is
compatible with U.S. and Canadian UPCs,
although there are differences in format.
A highly prized flatfish found in European waters.

Evaporated Milk:

Evaporated milk:
Event merchandising/event
marketing (food industry term):
Every day low cost (edlc) (food
industry term):
Every day low price (edlp) (food
industry term):
Exception count (food industry
term):

Executive information system

(eis) (food industry term):
Exotic produce (food industry
term):
Exotic/ethnic sections (food
industry term):
Expense (food industry term):
Expert systems (food industry
term):
Expiration date (food industry
term):
Express lane (food industry
term):
Extended dating or extended
terms (food industry term):
Extenders (food industry term):
Extra Lean:

This fish has a lean, firm white flesh and a mild

flavor. Turbot is also the market name for several
varieties of flounder fished from Pacific waters.
Canned, unsweetened milk that is homogenized
milk from which 60% of the water is removed.
Available in whole evaporated milk: 7.9%
butterfat and skim cotain s1/2% or less.
Preserved milk that has much of the water
content removed through evaporation. Similar to
condensed milk, but not nearly as sweet.
A store or community wide promotion of targeted
products through a series of related activities or
using a particular theme.
A manufacturer's pricing strategy in which the
cost of goods is consistently low.
A retail pricing strategy in which the product
prices are kept consistently low. See high-low
pricing.
A physical inventory verification procedure to
identify stock conditions outside predetermined
limits. These limits generally relate to shelf
capacity and back stock, i.e., too much, too little
or out-of-stock.
Computer software used to summarize
operational data and prepare executive reports.
Fruits and vegetables not grown in North
America and considered "exotic", such as, kiwi
fruit and ugli fruit.
Unique products from all over the world. Special
sections may feature Asian, Spanish, Italian and
other foods or products.
Overhead costs that include salaries, supplies,
advertising, depreciation, and maintenance.
Software used to interpret data and highlight key
events, enabling a category manager to focus on
the most relevant problems.
A manufacturer's "sell by" date stamped on
products to indicate shelf life.
A lane used to check out customers with a limited
number of items.
An accounting term that allows longer than usual
payments for products.
Shelves, tables or baskets used along with
permanent fixtures to increase display space in a
department.
Poultry, meat, seafood or game containing less
than 5 grams of fat, less than 2 grams of
saturated fat and less than 95 milligrams of

cholesterol per serving (100 grams).

Flavors from various foods that have been
concentrated by distillation or evaporation.
Extraordinary items (food
All infrequent or unusual financial events,
industry term):
including net operating loss carryforwards to the
current period.
Extra-virgin Olive Oil:
Olive oil produced from the first cold-pressing,
considered the finest and fruitiest, with only 1
percent acid. Its color can range from clear
champagne to bright green.
Eye level (food industry term): A merchandising strategy to increase sales of a
product by placing it at a customer's eye level.
The pulling forward of product to the edge of the
Faced (food industry term):
gondola shelf to make the display appear fully
stocked. Also known as face-up or facing up.
Face-up (food industry term):
A shelf's-edge arrangement of merchandise to
make a display shelf look full.
Facings (food industry term):
The number of units in width an item occupies on
the front row of a store shelf.
Fact sheet (food industry term): A manufacturer's promotional sheet for sales
calls.
Factory pack (food industry
A standard-sized shipping carton.
term):
Faggot:
[French] a stalk of celery tied with parsley, bay
leaf and thyme. Used in cooking soups, then
discarded; Small savory cake made of pork offal,
onion and bread, then baked.
Fagioli:
The Italian term for beans, most often white
kidney beans
Fahrenheit:
A temperature scale with 32? as the freezing
point of water and 212? as its boiling point..
Failure fee (food industry term): A manufacturer's payment to retailers for
merchandise that does not sell as expected and
is being dropped from the retailer's inventory.
Faison:
[Spanish] pheasant; name given to many game
birds.
Fajitas:
A Mexican-American dish consisting of strips of
beef skirt or chicken breast strips marinated in
lime juice, garlic, red pepper and grilled with
onions and sweet peppers. The mixture is
wrapped in a four tortilla and served with sour
cream, and pico de gallo as garnishes.
Fajitas:
[Spanish] little belts; marinated and grilled skirt
steak; called arracheras in Mexico; refers to the
cut of meat, not the way it is served; a lower-fat
substitute is flank steak.
Falafel:
A Middle Eastern dish consisting of a paste made
from ground dried chickpeas and herbs shaped
Extract (Essence):

Falafel:

Fancy foods (food industry

term):
Farce:
Farce:
Farci:
Farfalle:
Farfalle:
Farina:
Farina:
Farmer Cheese:
Farmer's cheese:
Farmstead cheese:
Fast Rising Yeast:

Fat content (food industry

term):
Fat Free, Fat-free:
Fat Separator:

Fatback:

into balls and deep-fried.

A Middle Eastern specialty made up of small,
deep-fried croquettes or balls made of highly
spiced, ground chickpeas (garbanzos). They are
generally served inside pita bread, sandwich
style, but can also be served as appetizers. A
yogurt or tahini-based sauce is often served with
falafel.
Gourmet, specialty, or special-occasion foods.
French for forcemeat or stuffing.
[French] forcemeat.
[French] stuffed.
Bow tie shaped pasta. Farfallini is the smaller
version.
Bow tie shaped pasta.
Inner portion of coarsely ground hard wheat, also
known as Cream of Wheat.
[Italian] a fine meal or flour made from wheat,
nuts and potatoes. In the United States it is
known as cream of wheat.
A form of cottage cheese, pressed to remove
most of the liquid. Dry farmer cheese is firm
enough to slice or crumble.
Uncreamed cottage cheese; also called baker's
or pot cheese; dry-cured cottage cheese may be
substituted.
Made by using only the milk from the cheesemaker's own herds.
Smaller-grained than conventional active dry
yeast; speeds rising as much as 50 percent,
which may eliminate the need for a second
rising. This form of yeast measures the same as
active dry yeast and works best when mixed
directly with the dry ingredients before adding
liquid.
The amount of fat in a particular product.
A food containing fewer than 0.5 grams of fat per
serving.
A clear cup (usually made of plastic) with a long
spout set very low on the cup; used to make
lower-fat gravy. Pan drippings are poured into the
cup and the fat rises to the top. The desirable
liquid remains below and can be poured off
through the spout. Also known as a gravy
separator.
Fat from the back of a pig, used to make lard or

cracklings, as well as for seasoning.

A saltwater fish belonging to the wrasse family.
Also called "California sheepshead." Its meat is
white, tender, and lean.
Fava Bean:
A meaty, strong flavored bean that is light brown
in color, flat in shape and looks somewhat like a
large lima bean. They are available dried or
canned. They work well in side dishes, soups, or
salads.
Fava Beans:
Broad beans. A Mediterranean bean similar to
lima beans. It comes in a large pod which, unless
very young, is inedible. Fava beans can be
purchased dried, cooked in cans and,
infrequently, fresh. If you find fresh fava beans,
choose those with pods that are not bulging with
beans, which indicates age. Fava beans have a
very tough skin, which should be removed by
blanching before cooking. They are very popular
in Mediterranean and Middle Eastern dishes.
They can be cooked in a variety of ways and are
often used in soups. Also called faba bean, broad
bean and horse bean.
Fda (food industry term):
Food and Drug Administration.
Fdi (food industry term):
Food Distributors International.
Featured special (food industry A product featured in advertisements.
term):
Features (food industry term): Products featured in a current advertising
promotion to attract customers.
Fedelini:
A very fine type of vermicelli pasta.
Feed bag:
Ranch eating place; also mess house or nose
bag.
Fegato:
[Italian] liver
Feif (food industry term):
Food Executives International Foundation.
Feijoa, Pineapple Guava:
An exotic fruit from New Zealand that tastes
somewhat like a mixture of pineapple, banana
and strawberry. It has a thin green skin and can
be eaten raw or used in preserves and jellies.
Feijoa:
Fruit native to Mexico; has a thick green skin,
which should always be peeled, and pale yellow
flesh; has a subtle flavor, which is as flavorful as
pineapple, with a hint of mint; the flesh yields to
gentle pressure when ripe and can be used in
fruit sauces; pineapple with a touch of lime juice
can be substituted. Also a fruit grown in New
Zealand with a thin green skin and a flavor
reminiscent of strawberry, banana and pineapple.
Feijoada:
A Brazilian dish very similar to cassoulet, made
with black beans. Sausage, bacon, ham, and
Fathead:

Fen Berry:

Fennel seeds:

Fennel:

Fennel:

Fenugreek:
Fenugreek:
Fermentation (food industry
term):
Fermentation:

Fermented Black Beans:

various cuts of pork cooked in with the beans.

The traditional accompaniments are plain white
rice, cooked greens, fresh orange slices, and a
very hot sauce, similar to pico de gallo, called
molho carioca. Toasted cassava flour is used as
a condiment, to be added by each diner.
Another name for a small variety of cranberry,
also known as cram-berry, crawberry, mossmillions, sow-berry, sour-berry, marsh wort, bogberry and swamp red-berry. It is found in many
English recipes.
These oval, greenish seeds come from a
bulbless variety of fennel. Available whole or
ground, they have a slight licorice flavor and
aroma.
Both the seeds and the stalks from this plant are
called fennel. 1. The plant has feathery foliage
and white bulbous stalk. Fennel tastes like
licorice or anise, and commonly used in Italian
dishes. 2. The plant's oval, green-brown seeds
have prominent ridges and short, hair-like fibers.
Their taste is similar to anise seed, but sweeter
and milder. It goes well with fish but Italians add
it to sauces, meat balls, and sausages.
Fennel is a crisp, aromatic vegetable with a
licorice flavor and celery-like texture. the bulb is
delicious raw in salads (and great cooked as
well), and the feathery fronds can be used as
seasoning. The rounder bulbs seem to be more
tender than those that are really flat. (Some
markets label it anise, which it is not.)
A very hard seed grown in the Middle East and
used as a spice. It adds an earthy flavor to
chutneys and curries.
A very hard seed grown in the Middle East, which
is used as a spice. Its dominant flavor and aroma
is recognizable in commercial curry powders.
A breakdown in organic compounds caused by a
leavening agent, such as the effect of yeast on
flour.
A process by which a food goes through a
chemical change precipitated by enzymes
produced from yeast, bacteria, or
microorganisms. In baking, it refers to the first
stages (rising times) after a bread dough is
developed and before it is shaped. This stage
helps leaven the dough and develop the bread's
flavor.
Small black soybeans preserved in salt; used in

Fermented black beans:

Feta cheese:
Feta:

Fettuccine:

Fettuccini:
Ff&d standards (food industry
term):
Fiambre:
Fica (food industry term):
Ficelle:

Fiddlehead ferns:

Fideo:
Field broker (food industry
term):
Field representative (food

Chinese cuisine. Fermented black beans have a

very salty and pungent flavor. Also known as
Chinese black beans and salty black beans.
This pungent Chinese specialty consists of small
black soybeans preserved in salt and sold in
covered jars or plastic bags. Available in Asian
markets, sometimes under the name "salty black
beans." They will keep indefinitely.
A classic white Greek cheese, usually made with
sheep's milk. It's crumbly, and has a tangy flavor.
1. A salty, soft Greek cheese made from ewe's
milk and pickled in brine It has a white color,
crumbly texture and salty, sour, tangy flavor. 2. A
soft, white, flaky American feta-style cheese
made from cow's milk and stored in brine.
Long, relatively thick ribbons of pasta. A narrower
version is called fettuccelli, while a wider one is
called fettucci. Fettucine goes well with cream,
cheese, meat and tomato sauces.
Flat narrow pasta egg noodles less than wide
and a bit thicker than tagliatelle.
Federal Food & Drug Standards are federal rules
that address quality standards of foods and
drugs for human consumption.
[Spanish] cooked meat and vegetable salad that
is usually marinated.
Federal Insurance Contributions Act, a
mandatory withholding used for Social Security.
[French] string. This term is used in cooking to
describe foods that have been tied to a string
and cooked in a broth. This was a practice in
villages when a communal pot was used to cook
food. The string was used in order to allow the
owners to identify and recover their piece of
meat. This is generally applied to tough cuts of
meat that require long periods of cooking. Yet,
some restaurants are using the term to describe
a more tender cut of meat that is poached in a
rich broth. Beef filet and duck breasts are two
good choices for this type of preparation.
A barely emerged, tightly coiled (hence the
name) shoot of the ostrich fern. Their flavor is
reminiscent of asparagus and artichoke-- some
say with a touch of green beans. Available only in
spring, and locally - they will not ship.
[Spanish] vermicelli; nest of thin pasta.
A fruit and vegetable grower's representative who
sells and ships produce.
A manufacturer's or wholesaler's representative

industry term):
Fifo (food industry term):
Fig:

Figs:
Filberts:
File Powder:
File powder:

Filet mignon:
Filet mignon:
Filet, (or fillet):
Filete migon:
Filete:
Fillet (food industry term):
Fillet or Filet:

Fill-ins or fill-in order (food

industry term):
Filo, Phyllo:

Final order date (food industry

term):
Final ship date (food industry
term):

who sells products and services accounts. See

supervisor.
First in, first out.
A pear-shaped fruit that grows well in warm
regions with a thick, soft skin, sweet flavor and
many tiny edible seeds. Popular varieties usually
have dark purple skin and pink flesh or green
skin and pinkish-white flesh.
Fresh figs have soft flesh with many tiny, edible
seeds, and range from purple to green. Also
readily available dried.
Hazelnuts.
An American seasoning made of sassafras
leaves and used to flavor and thicken Creole
dishes, such as gumbo.
A powder made of dried sassafras leaves which
has a glutinous quality and gives to certain
dishes (as gumbos) a delicate flavor and
thickening.
An expensive and very tender cut of beef that is
taken from the small end of Tenderloin.
A thick, boneless and extremely tender cut of
beef from the tail side of the tenderloin. (Not
however the most flavorful of steaks.)
A piece of meat, fish or poultry which is boneless
or has had all the bones removed.
[Spanish] filet mignon.
[Spanish] filet.
A boned, trimmed, lean piece of fish.
To remove bones from a fish, so that only the
flesh remains. The process depends on the type
of fish. Though similar, it is different for flat fish,
like a flounder, or round fish, like a trout. The
best way to learn how is to purchase a cookbook
with details or watch the cooking shows. If in
doubt, your seafood monger will do it for you.
A supplementary order needed to replace
product that was either forgotten, not delivered or
out-of-stock.
Layers of paper-thin leaves of dough used in
Greek and Middle Eastern cuisine. Frozen phyllo
dough can be found in most supermarkets and
should be thawed overnight in the refrigerator.
Also spelled "phylo," "filo," and "fillo."
The last date to place an order to receive product
allowances.
The last date to ship an order to qualify for
product allowances.

Financier:

A small cake or cookie that is made with ground

nuts and whipped egg whites. These are soft like
sponge cake, and have a rich flavor of nuts.
Fine dice:
A cube:shaped cut 1/8 inch in size; brunoise.
Finely:
Especially small, as in finely chopped, but not as
small as minced.
Fines Herbes:
A mixture of finely chopped herbs made up of
equal parts chervil, tarragon, chives, and parsley
or equal parts chervil and chives (not always
limited to these combinations).
Fines Herbes:
A combination of very finely chopped fresh herbs
used for seasoning. Traditionally includes chervil,
chives, parsley and tarragon. Dried herbs may
also be used, but their delicacy is lost.
Finger-tip Test:
A method used to test whether risen dough has
doubled in size. Two fingers are pressed lightly
and quickly inch into the risen dough. If the
dents stay, the dough has doubled.
Fingido:
[Spanish] false; ersatz.
Finnan haddie:
A world:famous smoked haddock from Scotland.
Finnan Haddie:
[Scottish] smoked haddock.
Fino Olive Oil:
A blend of extra-virgin and virgin olive oils. Fino
means "fine" in Italian.
Fiori Di Sambuco:
Small star-shaped pasta used in soups.
Firkin:
The sourdough container on a chuck wagon; also
dough keg.
First in, first out (fifo) (food
An inventory rotation system to sell older
industry term):
products before newer products.
Fiscal year (food industry term): A 12-month period that a company or
government uses for bookkeeping purposes.
Fischietti:
The smallest tube-shaped pasta.
Fish Cakes, Japanese:
Fish paste molded into cakelike shapes and
grilled or deep fried. Available frozen in Japanese
markets.
Fish Sauce:
A strong, salty sauce made from fresh anchovies.
Used primarily in Thai cooking.
Fish Sauce:
A condiment made from fermented anchovies,
salt and water. Common in Cambodian,
Vietnamese and Thai cooking. The Cambodian
version nam pla, is considered the finest, and
has the richest flavor. The Vietnamese variety,
nuoc mam, most widely available, is milder. The
different varieties are interchangeable. Available
in Oriental, Asian and some supermarkets.
Fish steaks (food industry
A cross-section cut from whole fish in 3/4 to 1term):
inch thick, skin-on slices.
Fish:
Any one of a thousand species of aquatic
vertebrates with fins for swimming and gills for

Five Spice Powder:

Five spice powder:

breathing, found in saltwater and freshwater

worldwide.
A ground Chinese seasoning that contains equal
amounts of cinnamon, cloves, ground star anise,
fennel, and Szechuan peppercorns.
A dry spice mix used in Chinese cooking
consisting of cinnamon, star anise, Szechuan
pepper, clove, and fennel.
See assets, fixed.

Fixed assets (food industry

term):
Fixed costs (food industry
See costs, fixed.
term):
Fixed dating or fixed terms
An accounting term that sets a payment date.
(food industry term):
Fixture (fixturing) (food industry Displays, such as grocery shelves, a freezer
term):
case, a magazine or card rack, used to exhibit
merchandise.
Flageolet:
These immature kidney beans harvested before
maturity are medium in size (about one-half inch
long), kidney shaped, and a pale green. Quickcooking and very fresh-tasting, the classic
treatment features cream and herbs.
Flageolets:
A French kidney-shaped bean, generally
available in the United States dried or canned;
often used as an accompaniment to lamb.
Flagship store (food industry
The prototype for a retail store chain.
term):
Flake:
To gently break up into small pieces, usually with
a fork or your fingers.
Flake:
Separate cooked fish into individual flaky slivers;
grate chocolate or cheese into small slivers.
Flamb:
[French] served flaming, accomplished by
pouring spirits over food and igniting them.
Flambe:
To ignite a sauce or other liquid so that it flames.
Liquors such as brandy are essential to flambe,
since they ignite easily.
Flambe:
Dramatic presentation of food by sprinkling with
alcohol (or other flamable substance) and igniting
into flames.
Flameado:
[Spanish] flamed; flamb ; served flaming.
Flameproof:
Cookware that can be used directly on a burner
or under a broiler without damage.
Flan ring:
A metal pan for baking tarts, with low sides and a
detachable side ring.
Flan:
1. A round pastry tart that can have a sweet or
savory filling. 2. A Spanish custard coated with
caramel.
Flan:
This is a term that may be used to describe two

Flank Steak:
Flank steak:

Flanker (food industry term):

Flash sheet (food industry
term):
Flatfish:
Flatfish:

Flat-Iron Steak:
Flats (food industry term):
Flauta:
Flautas:
Flavor:
Fleisch:
Fleur de sel:

different preparations. The first use of this word is

describes an open top tart that is filled with
pastry cream and topped with fruit. Flan is used
in Spanish and Mexican cooking to describe an
egg custard that is baked in a large shallow dish,
and flavored with caramel. The dish is inverted
when served and the excess caramel is used as
a sauce for the flan. The flan may be flavored
with orange, anise, cinnamon, or liqueur.
[Spanish] traditional Mexican and Southwestern
baked caramel custard dessert; similar to the
French "creme caramel" or "creme brulee."
A long, thin, fibrous cut of beef from an animal's
lower hindquarters, usually tenderized by
marinating.
The triangular-shaped muscle from the underside
of a flank of beef; when broiled, served rare and
sliced thin, as horizontally as possible, this is
tender and juicy, and is called London Broil.
Flank steak is also served with a stuffing, rolled
and baked.
A manufacturer's product modification for an
established product., e.g., blue M&Ms.
A manufacturer's promotional summary to
promote selected sale products to retailers. Also
known as a sell sheet.
Fish that have a flat body with both eyes located
on the upper side. Flatfish swim "sideways" and
include "flounder," "halibut," and "sole."
Includes flounders, flukes, sole, dabs, and
plaices. Distinguished by their eyes (on top of
their head), and swimming style (on their side).
Have thin, fine-grained flesh; all can be used
interchangeably.
Beef shoulder top blade cut.
Platforms used to store products.
Corn tortilla wrapped around a meat or poultry
filling and fried. Usually served with guacamole
and sour cream.
[Spanish] flutes; filled, tightly rolled, and deepfried enchiladas.
To add seasoning or other ingredients to a food
or beverage to enhance taste.
[German] meat.
[French] "flower of the salt." A rare sea salt
harvested by hand in Brittany, France and
available only in limited quantities. Composed of
the natural crystal formations found on the
surface of a salt marsh. The crystals are sun-

dried only, thereby maintaining many of the

nutrients not found in typical prepared salts.
Fleur de Sel's unrefined nature lends itself to be
served as a condiment, rather than a seasoning,
adding both texture and flavor to a meal.
Fleuron:
A small crescent shaped pastry made of puff
dough that is used to garnish fish dishes and
soups.
Flexible allowance (food
Choice given to a retailer to select the payment
industry term):
method
Float (food industry term):
The amount of time that a check is in circulation;
the period between the time a check is written
and when it is cashed.
Floor care (food industry term): A specific program designed to keep floors clean
and attractive.
Floor merchandiser (food
A movable, free-standing fixture, such as (Food
industry term):
Industry term):
Floor stock (food industry
Merchandise stored by a retailer to replenish
term):
shelves between deliveries. Also known as back
stock.
Floor stock protection (food
An agreement to protect a retailer from a loss if a
industry term):
product's price goes down in a certain time
period.
Flor:
[Spanish] flower.
Florentine:
1. A cookie that contain butter, cream and often
coated with chocolate. 2. Also refers to dishes
containing spinach and usually a cream sauce.
Florentine:
[French] This is used to describe foods that are
cooked in the style of Florence. The word is most
commonly associated with dishes containing
spinach and sometimes a cream sauce. Steak
cooked ala Florentine is a large T-bone steak,
rubbed with olive oil and garlic, grilled and served
with fresh lemon on the side.
Flores:
[Spanish] blossoms.
Florets:
The small, closely bunched flowers that make up
the whole head or broccoli or cauliflower.
Flounder:
A fine:textured flatfish prized for its delicate
flavor. Some of the more popular varieties
include "Fab," "English Sole," and "Plaice."
Flounder:
A large family of flatfish, flounder generally has
lean, firm flesh and a delicate flavor. Available
whole or in fillets, the fish can be baked, boiled,
poached, steamed or sauteed. Flounder is often
marketed as sole, which (with the exception of
imported European Dover sole) is actually a
variety of flounder.
Flour Dredger:
A kitchen device similar to a large salt shaker

Flour:

Flour:

Flour:

with a handle for sifting a coating, such as flour,

cocoa powder or confectioners' sugar, onto
foods.
Flour is a major ingredient in most baked goods.
Although wheat flours are the most common and
often essential flour to a product's quality, flour
may be produced from many kinds of grains,
potatoes, legumes, beans, and seeds. Example,
Flour from soybeans, corn, oats, spelt, teff,
quinoa, amaranth, rye, buckwheat, and more.
1. (used as a verb) To lightly sprinkle or coat with
flour. 2. A powdery substance made by milling
wheat, corn, rye or other grains that are available
in various degrees of fineness.
This is the finely ground grain of wheat, corn,
rice, oat, rye, or barley. Unless specified, this
term refers to wheat flour. Flour is milled from a
variety of wheats containing different amounts of
protein. The different levels of protein give each
flour unique qualities.
All-purpose flour sometimes called generalpurpose or family flour is the most commonly
used, especially by the domestic market. This
flour is milled from both hard and soft wheats,
giving it the strength needed in bread baking, but
leaving it tender enough for cakes and pastries.
Bread flour has a higher protein content so that it
may withstand the constant expansion of the cell
walls during proofing and baking.
Cake flour is milled from soft wheat, thus
containing a very low protein content and
preventing the development of gluten. Pastry
flour is of relatively low protein content,
containing just enough to help stabilize the
products during leavening.
Other flours which are not as common are
buckwheat, corn, potato, rice, rye and soy. These
are used for special recipes or for special diets
andan be found in health food, specialty stores
and some supermarkets.
Whole-wheat flours also called graham flour or
entire wheat flour are milled from the whole
kernel, thus giving it a higher fiber content and a
substantial protein content. Semolina is milled
from hard durum wheat, being used mainly for

commercial baking and pasta production.

Wheat Flours
All-Purpose Flour: Half cake flour, half bread
flour. Suitable for all applications.
Bread Flour: A high gluten flour made from
hard wheat. Perfect for yeast breads.
Cake Flour: A high starch flour made from soft
wheat. Ideal for baking.
Self-Rising: A mixture of all-purpose flour,
baking powder and salt.
Stone Ground: Wheat that is ground between
two slowly moving stones. This process creates
less heat than the usual high speed steel
grinding. Some cooks believe the stone grinding
method produces a better product.
Whole Wheat Flour: A high fiber flour that
contains the wheat germ. Usually blended with
other flours.
Semolina: Coarsely ground, hard flour (usually
duram). Used for making pasta.
Flow through distribution (food A form of cross-docking; products are broken
industry term):
down into individual cases which are sorted,
transferred and put on pallets to ship to retail
stores.
Fluff-duff:
Ranch term for fancy foods such as cakes or
puddings.
Flute:
1. To press a scolloped pattern into the raised
edge of a pie crust. 2. To groove or slit markings
in vegetables (like cucumbers) and fruits for
decoration. 3. A tall, thin, stemmed champagne
glass. 5. A long, thin loaf of bread.
Flute:
To make decorative indentations, as on the rim of
a pie crust.
Flyer (food industry term):
An advertisement that is mailed or inserted into
newspapers.
Flying fish:
This fish, a delicacy in the West Indies and
Japan, gains speed underwater then leaves the
water except for the lower lobe of its tail. It then
vigorously beats its tail, extends its ventral fins
and can fly a 1,000 feet or more.
Fmi (food industry term):
Food Marketing Institute.

Focaccia:
Focaccia:
Focaccia:

Foie Gras:
Foie Gras:

Foil, Aluminum Foil:

Fold:

Fold:

Fold:
Fold:

Italian bakers' snack, from Latin term "focus" or

hearth. The focaccia was originally baked on a
stone hearth.
An Italian flatbread made with pizza or bread
dough. Herbs, cheese and other toppings may
be added or it can be served plain.
An Italian flatbread made with pizza or bread
dough, that can be baked plain or topped with
onions, zucchini, eggplant, cheese, or whatever
you choose.
The term means goose liver, but is used to
describe the fattened liver of both duck and
geese.
[French] literally translated, "fat liver"; but the
term is used to describe the fattened liver of both
duck and geese. The birds are force fed a rich
mixture to help expedite this process. The largest
production of commercial foie gras is done in
France and Israel. The US will only allow this
product to be imported in a cooked stage, either
canned, vacuum-sealed, or frozen. These are
inferior products and will never highlight the true
delicacy of foie gras.
A thin pliable sheet of aluminum; easily molded,
conducts heat well, can withstand temperature
extremes and is impervious to odors, moisture
and air; used to cover foods for cooking and
storage.
To incorporate dry ingredients or batter into
whipped eggs, usually an egg:white foam,
without deflating the light and airy texture
essential to the finished product. This is done
with a rubber spatula by reaching reach down
through the center of the egg foam to the bottom
of the bowl and lifting up some of the batter on
top of the foam. As you turn your wrist to deposit
the batter on top of the eggs, you turn the bowl a
few degrees, repeating the process until there
are no traces of egg white left.
To combine by using two motions, one which
cuts vertically throuth the mixture, the other with
turns over by sliding the implement across the
bottom of the mixing bowl.
To gently mix two or more ingredients together by
softly lifting up and over from the sides to the
center.
To add one ingredient or mixture to another using
a large metal spoon or spatula. Gentle process
that often keeps mixed air fluffed throughout a

Folding:

Fond:

Fondant:
Fondant:

Fondue:

Fondue:

mixture, such as in angel food cakes.

To gently combine two or more ingredients or a
delicate mixture into a heavier, thicker one by
cutting vertically through the mixture and turning
it over by sliding the mixing tool across the
bottom of the bowl or pan with each turn. To
combine without stirring or deflating a mixture.
The brown bits which stick to the bottom of a
pan. Packed with incredible flavors from the food
you have cooked. It is easy to remove by adding
a little liquid to the pan and using a wooden
spoon to dissolve it. This is called deglazing and
can be done with wine, brandy, fortified wines,
stock, cider, fruit juices or most typically a
combination of two. Be careful if you use wine to
remove the pan from the heat so the alcohol
doesn't ignite and blow up in your face.
A very sweet and thick sugar paste used in
candy making and glazing baked goods.
An icing made of sugar syrup and glucose, which
is cooked to a specific temperature and then
kneaded to a smooth, soft paste. This paste can
then be colored or flavored and used as an icing
for cakes and petit fours.
A dipping sauce such as cheese or chocolate
which is usually served warm along with the
items to be dipped such as bread, meat, fruit,
etc.
There are several different types of fondue, the
most notable of which is cheese fondue. This is a
Swiss specialty in which cheese is melted with
wine, eggs, and seasonings and served with
bread and fresh vegetables.
Fondue Bourguignonne is a pot of hot oil into
which the diners will cook strips of meat and dip
them into an array of sauces on the table.
A chocolate fondue is a chocolate bath, flavored
with liqueur and eaten with bread, cakes and
fruit, like fresh berries.
Similar to this is fondue Chinois where the hot oil
is replaced by a rich chicken or meat broth. The
meat, and fish too, are then cooked in this stock
and dipped in sauces.
The Japanese have a dish called shabu shabu,
which is similar to this type of fondue. Named for

the swishing sound that the meat makes in the

broth, this dish is also served with vegetables
and noodles in to be eaten along with the meat.
Fonduta:
An Italian style fondue made of Fontina cheese
and served over toast or polenta. Exceptional
with truffles.
Fontina Cheese:
A high-fat (about 45 percent) Italian cheese
made from cow's milk, with a mild, slightly nutty
flavor and creamy texture. Fontina has a dark
golden-brown rind and a pale-yellow interior
that's dotted with tiny holes.
Food broker (food industry
An agent who negotiates contracts, buys and
term):
sells food and other merchandise to retail food
stores.
Food cost (food industry term): A calculation of the price of each ingredient used
to prepare foods, such as potato salad.
Food distributors international (formerly NAWGA) 201 Park Washington Court
(fdi) (food industry term):
Falls Church, VA 22046 (703) 532-9400
Food executives international P.O. Box 2730 Bethesda, MD 20827 (301) 469foundation (feif) (food industry 8716
term):
Food guide pyramid (food
A federal government picture of a healthy diet,
industry term):
with the most essential items, cereals and grains,
at the bottom, and the least essential, fats and
sweets, at the top.
Food marketing institute (fmi) An international trade association of independent
(food industry term):
grocers, chain stores and wholesalers. FMI's
programs include education, research and public
affairs. 655 15th St. ., N.W. Washington, DC
20005 (202) 452-8444
Food mass merchandiser (food A supercenter that offers a wide variety of food
industry term):
and non-food merchandise. These stores
average 150,000 square feet and typically devote
40 percent of the space to grocery items and 60
percent to General Merchandise/Health and
Beauty Care (GM/HBC) and other non-food
items.
Food service (food industry
The preparation and sale of ready-to-eat food
term):
items, snacks and meals.
Food stamps (food industry
A federal benefits program for low-income
term):
families, administered by the U.S. Department of
Agriculture.
Food stand (food industry
A disposable, usually cardboard, floor
term):
merchandiser.
Food store (food industry term): A retail operation that sells food products.
Food/drug combo (food
A combination superstore-drug store under a
industry term):
single roof that share checkout lanes. General
Merchandise/Health and Beauty Care (GM/HBC)

Fool:
Footballing (food industry
term):
Footprint (food industry term):
Forced deposit (food industry
term):
Forced distribution (food
industry term):
Forcemeat:
Forcemeat:
Forecast (food industry term):
Forklift (food industry term):
Formaggio:
Formaggio:
Fortified:
Forward buy (food industry
term):
Fougasse:

Four-way pallet (food industry

term):
Foyot:
Fraises:
Framboise:
Frame (food industry term):

Frame relay network (food

industry term):

represents at least one-third of the selling area

and a minimum of 15 percent of store sales.
Cold dessert consisting of fruit puree and
whipped cream.
A competitive strategy to rapidly increase sales
volume by sharply cutting prices.
The amount of square footage in a store used by
a piece of equipment or display unit.
A fee placed on recyclable bottles to promote
bottle returns for a refund.
The total allotment of product that a retail chain
automatically distributes to its stores without
specific orders. Also called a force out.
Ground up meat(s) combined with seasonings
and other ingredients, used for stuffing.
A rich, highly seasoned paste containing meat or
fish, herbs and vegetables finely minced and
pounded, used as a stuffing or garnish.
A projection of sales volume.
A vehicle with projecting prongs that slide under
a pallet to move merchandise in a warehouse or
store.
Italian word for cheese.
An Italian cheese.
Supplied with more vitamins and minerals than
were present in the natural state.
A retail practice of holding products until the end
of a promotion to increase profits. Also known as
a buyout.
A flatbread from France that was once served
sweetened with sugar and orange water. It is
now more commonly seen as a bread eaten with
savory dishes. In this case, the dough is brushed
with olive oil and sprinkled with herbs or salt
before baking.
A pallet accessible by equipment from all four
sides.
This is a variation of a bearnaise sauce with the
addition of a well reduced meat glaze.
[French] strawberries.
[French] a raspberry-flavored liqueur with a high
alcohol content.
A module of text on the World Wide Web, which
is used to break up text that is hard to read on a
computer screen. The unit of information
transferred across a data link.
A local-area, wide-area or global network of
computers that uses nodes to send digital

messages in pieces back and forth until an open

line is found for transmission of a packet of
information, which is reassembled in the correct
order on delivery.
Franchise (food industry term): A contractual agreement on a brand, service,
name, operation or procedure.
Franchise store (food industry An independently owned store affiliated with a
term):
wholesale group and sharing a common name. A
license to use a chain's name.
Franchised department (food
See leased department.
industry term):
Franchised label or franchised A label, name, or design that a sectional
brand (food industry term):
distributor may use as its private label in an
assigned area.
Frangipane:
A candy-like pastry cream made of butter, eggs,
flour, and finely ground almonds or macaroons.
Modern versions will use a combination of
cornstarch and flour.
Frankfurter:
A smoked and seasoned precooked sausage
that is also called the "hot dog," "wiener," and
"frank." These sausages, which can be made
from beef, pork, chicken, or turkey, are America's
most popular sausage.
Frapp:
Sweetened fruit juices frozen until semi-hard,
then chilled.
Frappe:
(from the French frappe) A simple sugar syrup
mixed with fruit or other flavorings and frozen,
then processed to a slightly slushy consistency. It
can be served as a drink or a dessert. In some
parts of the United States, a milk shake is
sometimes referred to as a frappe.
Free goods promotion (food
A manufacturer's incentive to retailers or
industry term):
wholesalers that offers free product in exchange
for the purchase of a specific quantity.
Free standing (food industry
A store located by itself or in an unplanned
term):
shopping area.
Free standing display (food
A display built straight from the floor and not
industry term):
attached to a fixture.
Free standing insert (fsi) (food A manufacturer's advertisement and coupons put
industry term):
into a separate section of a newspaper.
Free time period (food industry The time period allocated to load or unload a
term):
truck or rail car without incurring additional
charges.
Free trader (food industry term): A retailer with access to capital who buys in high
volume from many suppliers on a cash basis.
Free-range chicken or turkey: In theory, these birds are much better than the
standard. They're fed differently, given fewer
drugs, and have more room to roam. However,

the quality is inconsistent and the price often

outrageously expensive.
Freeze:
To preserved food by placing it in temperatures
below 32?F (0?C) so that the moisture solidifies.
Freezer (food industry term):
An enclosed, refrigerated storage area that
preserves frozen products below 0 degree F.
Freezer burn (food industry
The loss of moisture that affects frozen food. The
term):
white or gray spots caused by improper packing
or food handling.
Freezer Burn:
A loss of moisture in foods when wrapped
inappropriately before freezing. Texture and
flavor of food is compromised and is confirmed
by dry white or gray patches on the surface of
the food.
Freezer life (food industry
The length of time a product can be stored at 0
term):
degree F and retain good proofing and baking
characteristics.
Freezer paper:
A plastic-coated Kraft paper used for wrapping
foods for freezing and for general household
purposes. The plastic coating provides a barrier
to air and moisture to protect the quality, flavor
and nutrition of foods during freezing; the paper
provides strength and durability as well as an
easy-to-write-on surface.
Freezing:
Process whereby food is solidified or preserved
through chilling and storing it at 0C or 32F
degrees.
Freight bill (food industry term): A receipt showing the total cost of a shipment.
Shippers pay for prepaid freight bills and
receivers pay destination freight bills.
Freight paid (food industry
An expense added to a product's retail price.
term):
Freight rate (food industry
The transportation costs for shipping products by
term):
rail, truck or other means that may be based on a
formula of total weight, revenue and mileage.
French chop:
A rib lamb chop.
French Fry:
To deep-fry food, such as strips of potatoes.
French fry:
To cook in hot fat which entirely covers the food,
often in a special wire basket.
Frequent shopper program
An electronic marketing program designed to
(food industry term):
reinforce customer loyalty. A scan card used to
capture customer shopping patterns and to
generate product discounts (clipless coupons).
See electronic marketing.
Fresas:
[Spanish] strawberries.
Fresco:
[Spanish] fresh.
Fresh (food industry term):
Just picked, gathered, produced, live or
unprocessed, not stale, food. A term associated

Fresh cheese:
Fresh Frozen:
Fresh Masa:
Fresh pack (food industry
term):
Fresh:

Freshness control (food

industry term):
Fresine:
Fresno chile:

Fricadillee:

Fricass e:

Fricassee:
Frijol blanco:
Frijoles Refritos:
Frijoles refritos:
Frijoles:
Frijoles:
Frisee:

with perimeter departments, including produce,

deli, bakery, or floral. Also unfrozen.
Unripened or slightly ripened curds (ricotta,
farmer, cottage, mascarpone).
Food that was frozen when it was fresh.
A dough used in the making of tamales that
consists of ground, dried corn that has been
soaked in limewater.
Seasonal food products processed quickly;
usually at the growing location.
1. A food that has been recently cooked or
baked, such as a fresh bread. 3. A food left in a
state as grown or harvested; not canned, dried or
processed and containing no preservatives.
A program to liquidate short-coded, overstocked
merchandise to prevent its accumulation.
Straight, narrow noodles similar in length to short
spaghetti.
A fresh chile; similar in size and appearance to a
ripe jalape o; bright red and thick-fleshed; great
in salsas and ceviches; usually available only in
the fall; substitute ripe jalape os if unavailable.
[French] meat balls, made with minced pork and
veal, spices, white bread crumbs, cream and
egg, then poached in stock or shallow-fried in a
pan.
[French] stew made of chicken or veal cut into
pieces and cooked in a gravy. Though chicken is
the most common form of this type of stew, fish,
vegetables, and other meats are prepared in this
manner.
A stew that contains diced meat, lightly cooked in
butter, and then simmered in liquid until tender.
[Spanish] navy bean.
Refried beans. Most commonly cooked pinto
beans that are mashed, sauteed in oil or fat, and
mixed with cheese cheddar.
[Spanish] refried beans; a paste of stewed pinto
beans fried in fat with onions and garlic and
frequently includes chiles.
Beans, most commonly referring to the pinto
bean.
[Spanish] beans; usually refers to stewed pinto
beans; varieties are Anasazi, black turtle, bollito,
pinto or red (Mexican strawberry).
A member of the chicory family with delicately
slender, curly leaves that are feathery in
appearance and mildly bitter in taste.

Fritada:

[Spanish] stew usually made with goat meat,

which always contains some animal blood.
Frito:
[Spanish] fried.
Frittata:
An Italian omelet that has additional ingredients
mixed in with the eggs rather than being folded
inside like a French omelet. It is sometimes
baked or cooked in a skillet over very slow heat
then flipped or the top browned under a broiler.
Frittata:
An Italian open-faced omelet.
Fritter:
Foods coated or dipped in batter, then deepfried.
Fritter:
Food that has been dipped in batter and deep
fried or saut ed. These may consist of
vegetables, meat, fish, shellfish, or fruit. The food
may be dipped in the batter or mixed with the
batter and dropped into the hot fat to form little
balls. Japanese tempura fried foods are a type of
fritter, though this term is not applied to it.
Fritto Misto:
An Italian platter filled with a variety of mixed
fried foods.
Fritto Misto:
An Italian mixed fried platter, similar to the
Japanese tempura platter. A mixture of
vegetables, meat, and fish are dipped in a light
batter and quickly deep fried to prevent a
saturation of grease into the food.
Fritto:
[Italian] fried
Frituras:
[Spanish] fritters.
Frizzle:
To fry thin slices of meat or other food until the
edges curl
Frogfish:
This large low:fat, firm:textured salt:water fish
has a mild, sweet flavor that compares with
lobster. Also called "angler fish," "monkfish," or
"goosefish."
Frog's legs:
The tender, faintly sweet white meat from the
hind legs of frogs. Because of their delicate
flavor, they should be cooked briefly without too
many seasonings.
Fromage Blanc:
A simple French white cheese. This soft, fresh
cream cheese has the consistency of sour
cream. Fromage blanc is usually eaten with fruit
and sugar as dessert, but it can also be used in
cooking.
Fromage:
French for cheese.
Fromage:
A French cheese.
Front desk (food industry term): A service counter.
Front end (food industry term): The designated area of a retail store for
customer checkouts and bagging stands. It may
include a Service Center, Counting Room for

Fronts (food industry term):

Frost:
Frost:

Frosting:
Frozen assets (food industry
term):
Frozen food distribution center
(food industry term):
Frozen foods (food industry
term):
Fruit paste:
Fruit Pectin:

Fruit pectin:

Fruit Sweetener:

Fry
Fry Bread:
Fry bread:

Monies, MIS Office and Manager's Office.

The number of shelf facings for a product.
To apply sugar, frosting, glaze, or icing to fruit,
cake, or other food.
to coat a cake or petit fours with an icing; to dip
the rim of a glass in egg white and caster sugar
and then chill in a refrigerator until set; to dip the
rim of a glass in lemon juice and coat with salt,
then chill in the freezer.
A cooked or uncooked sugar mixture used to
cover and decorate cakes, cookies and other
foods.
See assets, frozen.
A refrigerated warehouse for the storage and
distribution of frozen foods.
Food preserved by freezing, such as fruits,
vegetables, specialty foods, dinners and ice
cream.
A firm, but gelatinous, sweet paste of a fruit such
as mango, papaya or guava, eaten for dessert.
A substance found naturally in some fruits such
as apples that possess the ability to gel liquids. It
is an essential ingredient in making jelly and jam.
Pectin can be purchased in powder and liquid
form.
A substance found naturally in fruits such as
apples, quince, and all citrus fruits. Pectin's
ability to gel liquids makes it a key ingredient in
jelly and jam making. Pectin from citrus fruit is
refined and bottled or powdered. You can
purchase pectin in powder or liquid form, or use
high pectin fruits in the recipe. Do not substitute
one for the other.
If a recipe calls for 1/2 cup fruit sweetener,
substitute 1/4 cup concentrated apple juice plus
1/4 cup granulated fructose. Granulated fructose
can be found among the dietary foods or sugars
in the supermarket.
Cooking food in hot fat-sauteing, stir-frying, panfrying, and deep-frying; a dry-heat cooking
method
Thin, unleaved fried bread made from flour, water
or milk, and salt. Fry bread is traditionally from
Southwest Native Americans.
Indian fried bread; flat discs of dough that are
deep-fried and topped with honey or refried
beans; usually found in Arizona and New Mexico.

Fry:

Fry:

To cook in fat. Applied especially to:

(1)cooking in a small amount of fat, also

called saute or pan-frying

(2) cooking in a deep layer of fat, also

called deep-fat frying.

To cook food in hot cooking oil until it turns a light

crispy brown.
Fry:
To cook in fat in a skillet. Food must be turned to
brown and fry on all sides.
Fryer (food industry term):
A term for a whole chicken.
Fryer:
A chicken that weights 3 to 4 pounds and is 9 to
12 weeks old.
Fsi (food industry term):
Free-standing insert.
Fudge:
Candy (usually chocolate) made with sugar,
butter, milk or cream, corn syrup, and flavorings
that has a soft, creamy, smooth texture.
Fugu:
[Japanese] swellfish; globefish; blowfish;
ballonfish; puffer. Fugu is caught in winter only,
and it is eaten as chiri-nabe (hotpot) or fugusashi (raw fugu, sliced paper-thin). Only licensed
fugu chefs are allowed to prepare this fish in
Japan, since it contains a deadly poison.
Fuji Apple:
A cross between the Red Delicious and Virginia
Rawls Jennet apples. Rosy in color and striped
with green and yellow, these incredibly sweet
apples are ideal for cooking and baking,
applesauce or eating out of hand.
Ful:
An Egyptian dried bean. Available in specialty
food shops. The best are the small variety.
Full service (food industry
Merchandiser arrangements with retailers in
term):
which product prices include all services, such as
order writing, prepricing, delivery, shelf
merchandising and guaranteed sales.
Full truck (food industry term): See truckload order.
Full-line drug (food industry
A store that sells general merchandise (GM),
term):
health and beauty care (HBC), over the counter
(OTC) and prescription drugs.
Full-line wholesale grocer (food A wholesaler who provides a complete selection
industry term):
of products and services to retailers, such as
accounting services, retail training modules and
services, MIS information and reporting and
newspaper ad layouts.
Fumet:
[French] an aromatic broth made for use in soups
and sauces. The flavor of a fumet is usually
concentrated on one item, though multiple

Fundido:
Fungi:
Funnel:

Fusilier Col Buco:

Fusilli:
Fusilli:
Future order (food industry
term):

Gaeta Olive:
Galangal, Galingale Root:

Galangal:
Galantine:

Galantine:

Galette:

ingredients may be used. The stock is then

reduced to concentrate this flavor. Fish and
vegetable broths are more commonly called
fumets, but meat may also be used.
[Spanish] fondue.
Mushrooms.
A conical tool with a short straight tube at the tip
used to transfer liquids into a narrow-mouthed
vessel. Funnels are available in various materials
and some have strainers in the bottom to
separate fine particles from the liquid.
Long, thin spirals about the same length as short
spaghetti.
Literally means "Twisted Spaghetti". Popularly
known as cork-screw pasta which is shaped like
springs or screws.
[Italian] spiral shaped pasta. Some versions are
shaped like a spring. Other versions are shaped
like a twisted spiral.
An order for perishable products before the
beginning of a season; future orders are often
used as collateral for loans by
packers/manufacturers. See field broker.
Mild-flavored Italian black olives; usually dry-salt
cured, giving them a wrinkled appearance, then
rubbed with olive oil and packed with rosemary
and other herbs.
A southeast Asian rhizome with reddish skin,
orange or white flesh and a peppery, gingerlike
flavor; used particularly in Thai and Indonesian
cuisines, often as a substitute for ginger.
A root spice related to ginger, which has a musky
flavor reminiscent of saffron. It is found dried
whole or in slices, and also in powder.
A traditional French dish made from poultry, meat
or fish that is boned and stuffed with a forcemeat,
and often studded with items such as pistachio
nuts, olives and truffles.
[French] A pate-like dish made of the skin of a
small animal, most often chicken or duck, which
is stuffed with a forcemeat of this animal.
Additional strips of meat, blanched vegetables,
and truffles are also layered with the forcemeat.
This is then wrapped or tied and poached in
broth. Galantine are always served cold with their
aspic, whereas ballottines may be hot or cold.
These terms are often used interchangeably.
[French] pancake; usually sweet, made of
batters, doughs, or potatoes. Brioche-type dough

Gallina:
Gallon:
Ganache:
Gandules:
Gans:
Garam Masala:

Garam Masala:

Garbanzo Bean:
Garbanzo beans:
Garbanzo flour:

Garbanzos:
Garlic and Red Chili Paste:

Garlic chives:
Garlic Powder:
Garlic Salt:
Garlic, Mexican:

or puff pastry are often used. Small short butter

cookies were once also called galettes. The term
has now been stretched to include preparations
made of vegetables or fish. Different from a
croquette, these cakes are not breaded.
[Italian and Spanish] chicken; hen; fowl.
An American unit of measurement equal to 128
fl. ounces, 16 cups, 8 pints or 4 quarts.
A term used for a very rich chocolate filling or
thick glaze made with chocolate, shortening, and
cream used for filling and frosting.
[Spanish] pigeon peas.
[German] goose
A mixture of dry-roasted, finely ground, cumin,
coriander, cloves, cinnamon, cardamom, dried
chiles, fennel, mace, black pepper and possibly
other spices. Garam masala is similar to curry
powder and is used widely in Indian cooking.
An Indian spice mixture with a more complex
flavor and aroma than curry. The mixture is
always made fresh by the Indian cook, never
purchased pre-ground. The mixture may include
cumin, fennel, coriander, cardamom, cinnamon,
saffron, pepper, chiles, and caraway. Garam
Masala is also used as a condiment, being
added to a dish at the end of cooking.
See chickpea.
Also known as ceci or chickpeas. Very popular
legume utilized in Mediterranean and Mexican
cuisine.
Flour ground from dried garbanzo beans. Also
called ceci flour. Found in delicatessens, Italian
specialty shops, health food stores and some
supermarkets.
Chickpeas; originally from Spain; round, beige
beans with a nutty flavor.
Very hot Chinese sauce made of red peppers
and garlic. Good condiment for other Asian
cuisines as well. Found in Oriental markets some
finer supermarkets or substitute garlic and
Tabasco.
Light green in color, long thin stalks with a small
bud on the tip. Find fresh is some Asian markets.
Dehydrated garlic that is finely ground into a
powder and used as a seasoning.
A blend of salt and garlic powder garlic powder
used as a seasoning.
Mexican garlic has a dark pink-blue hue to the

Garlic:

Garlic:

Garnacha:

Garni:
Garnish (food industry term):
Garnish:

Garnish:

Garnitures:
Gaspacho, Gazpacho:

Gastronomy:
Gateau:
Gateaux:
Gateway (food industry term):

Gazpacho:

husk and is sharper than white garlic; usually

mashed or roasted for Southwestern cooking.
A highly aromatic and strongly flavored edible
bulb composed of several sections, called
cloves. Each clove is encased in a papery
covering. Garlic is used in most cuisines around
the world.
Known as the stinking rose. A member of the
onion (and thus of the lily) family is available year
round. One of the most important seasonings
and a delicious tasting cooked vegetable. Look
for hard bulbs that have not sprouted and each
clove is firm. Size and color are unimportant.
[Spanish] round antojito of tortilla dough; tartlets
of fried masa filled with black bean paste and
ground beef, covered with tomato sauce, and
sprinkled with cheese; usually served as an
appetizer.
Garnished.
A decoration on salads, such as sprigs of
watercress, lettuce or other colorful items
To present dishes with visual and flavor
enhancement using additional edible elements.
Common are herbs like parsley springs and fruit
like thin slices of lemons
You can garnish for appearance, flavor, or both.
A sprig of parsley next to a saut ed chicken
breast does little. A small handful of parsley
sprinkled over the same meat adds great flavor
and lends color contrast.
Garnishes
Cold Spanish vegetable soup made with meat
broth, crushed fresh tomatoes, and diced raw
vegetables like onions, cucumbers, and
peppers.
The art and science of fine dining, fine food and
drink.
[French] cake
French for cake.
The computer system used in a store to transmit
orders and payroll to the Office/Distribution
Center and receive price changes, PPUM Tags
and delivery schedules from the
Office/Distribution Center.
A cold spicy vegetable soup served throughout
all of the Spanish countries. The most common
version is one made with a coarse puree of fresh
tomatoes flavored with vinegar and olive oil,

Gefillte:
Gefilte fish:

Gefilte Fish:

Gefllgel:
Gehackte:
Gelati:
Gelatin, Gelatine:

Gelatin, gelatine:

Gelato:

Gelato:

Gele:
Gem irons:
Gem pan:
Gem:
Gemelli:
Gemose:
General line wholesaler (food

embellished with diced raw vegetables like

onions, cucumbers, and peppers. A light
gazpacho is made with a puree of cucumber, and
served with an array of garnishes for the diner to
choose from. Roasted almonds, avocados, and
croutons are common garnishes.
[German] stuffed/
This popular Jewish dish consists of ground fish
mixed with eggs, matzo meal, and seasonings
that have been formed into balls or patties then
simmered in vegetable or fish stock. The fish
used is usually carp, pike, or whitefish.
Jewish dish made of ground fish (usually carp,
pike and or whitefish) combined with eggs, matzo
meal and seasonings. The mixture is shaped into
balls and simmered in vegetable or fish stock.
[German] poultry.
[German] chopped.
[Italian] ice cream.
A thickener used in molded (Jello type)
desserts and dishes that has no flavor, odor or
color. It is pure protein from veal and beef bones
and by-products.
A protein produced from animals, used to gel
liquids. It is odorless, flavorless, and colorless. It
is found in granular and sheet form. It is found
available also in fruit flavored form. Fruit flavor
gelatin has sugar and flavors added.
(jeh-LAH-toh) Gelato comes from gelare, the
Italian word for "to freeze" and is the general
term for all frozen desserts. Less general, it
refers to a milk based combination with a dense,
buttery consistency similar to that of American
ice cream.
An Italian frozen dessert made of whole milk and
eggs. This gives richness without flavors
becoming masked by the fat from cream. The
flavors are very intense and the texture is soft
and silky.
[French] jellied; iced.
Cast iron muffin pans.
Muffin pan.
A muffin.
The Italian term for twins, describing two short
bits of spaghetti pasta twisted together in the
shape of a cord or rope.
[German] vegetables.
A wholesaler who only sells dry grocery

industry term):
General merchandise (gm)
(food industry term):

products.
Products other than food that are sold in
supermarkets and require special buying,
warehousing and servicing; GM classes are
(Food Industry term):
Generally recognized as safe
A food safety FDA term that indicates that all
(gras) (food industry term):
ingredients are approved for human
consumption.
Generator (food industry term): The large motor designed to run cash registers
and emergency lighting when normal power is
lost. This unit is usually powered by natural gas.
Generic, generic product or
Product packaged and sold without brand name
generic brand (food industry
or advertisements. Usually of a standard grade
term):
as opposed to grade A or top quality. Offers
customers lower quality at a lower price, and is
packed in a plain package with only a simple
product description and no brand name shown.
Products may still be quality controlled, open
dated and unit priced. Also referred to a no-name
brand.
Genevoise:
A sauce for fish made from a special white roux.
Genoise:
A cold mayonnaise sauce made with nuts and
cream.
Genoise:
[French] a very rich sponge cake made with eggs
and butter. This may be eaten as is with whipped
cream or fruit, but also used as the foundation for
many other cake preparations.
Genovesini:
Short lengths of thick tube pasta, cut diagonally
on each end.
Geoduck:
A huge, soft-shell Pacific clam. Weighing an
average of 3 pounds, but sometimes as much as
13 pounds, geoduck is distinguished by a long
neck that can reach up to 18 inches and account
for about half its body weight.
Germ:
The embryo of a kernel of grain, such as wheat,
making up about 2.5 percent of the kernel's
weight; often separated out in processed flour
because its fat content makes flour more
perishable. Wheat germ, which is left in whole
wheat flour, has a large content of complex
vitamins and trace minerals. It can also be
purchased separately.
Ghee:
This form of clarified butter is taken a step further
by simmering it until all of the moisture
evaporates and the milk solids begin to brown,
giving the resulting butter a nutty, caramel flavor
and aroma. Ghee has a longer life and much
higher smoke point than regular clarified butter.
Ghee:
[India] cooking fat. Most commonly used is

clarified butter made from the milk of buffalos

and yaks. In regions where milk is unobtainable,
mustard and sesame oil are used.
Gianduia:
a classic Italian combination of chocolate and
hazelnuts.
Giblet:
"Giblets" usually refers to the heart, liver, gizzard,
and sometimes the neck of poultry. All of these
except for the liver are normally used to flavor
stocks, soups, and gravies.
Giblets:
The gizzard, liver, heart and neck of poultry.
Giblets:
The cleaned gizzard, liver, and heart (sometimes
the neck too) of poultry, generally used to flavor
gravy.
Gill:
Liquid measure equal to 1/4 pint.
Gills (food industry term):
The breathing organs of fish, which are removed
during processing since they decompose rapidly
and may contaminate the fish.
Ginger, Ginger Root:
This knotty tuber from a tropical plant from China
is used to flavor beverages and dishes in Asian
and Indian cuisinees. It has a taupe skin, ivory
flesh and a peppery, sweet flavor with a hint of
lemon.
Ginger:
A root originally grown in the Asian tropics;
Southwestern recipes usually call for ground
dried ginger.
Ginkgo:
A nut from the center of the inedible fruit of the
maidenhair tree. This nut turns bright green when
cooked and has a delicately sweet flavor.
Giveaway (food industry term): A promotion of an item in which customers get
one free if they buy one or more products. See
loss leader.
Glace de Viande:
[French] Meat glaze or residue in the bottom of a
pan after roasting or frying meat; concentrated
meat stock.
Glace:
A very reduced stock used in flavouring sauces
and enhancing soups and stews.
Glace:
[French] a highly reduced stock used as an
essence in flavoring sauces and enriching soups
and stews. Veal glace is used for all meat
preparations and stands up the best to the long
reduction required. Fish and shellfish glaces are
used, but their flavor can become dirty tasting
and bitter from too long of a reduction.
Glass Noodles:
See "Cellophane Noodles"
Glaze:
To brush a food with sauce, icing, or other
topping to create a shiny surface. Meat is often
coated with sauce and browned in the oven for a
couple minutes to create the glaze.

Glaze:
Glaze:
Glucosa:
Gluten:

Gluten:
Gluten:

A liquid coating that gives a shiny coating to food.

It can be a savory glaze on meats or a sweet
glaze on pastry and baked goods.
To coat with a food with a thin liquid, such as
aspic, jelly, egg wash or chocolate topping, that
will be smooth and shiny after setting.
[Spanish] corn syrup.
A protein found in wheat and other cereal flours
that forms the structure of the bread dough. It
holds the carbon dioxide (CO2) produced by the
yeast and expands during fermentation. Gluten is
developed when flour is combined with water and
liquids, mixed, and kneaded. It provides the
elasticity and extensibility (stretch) in bread
dough. Glutenin and gliadin are the two proteins
that form gluten.
Protein found in flour that gives wheat yeast
dough its elasticity.
The protein found in wheat flours.
Gluten (also called vital gluten) is one of several
components of the wheat berry that is milled to
make flour. It is high in protein and contributes to
a lighter bread, higher rise, and for those at high
altitude, an elastic quality that reduces the
likelihood of a rising loaf falling. Gluten gives the
dough more stretch.
Developing the gluten is the result of mixing and
kneading that results in the elastic properties
described above being developed in dough from
gluten in it. By hand kneading, or by kneading in
an automatic breadmaker, the elasticity develops
only to the extent that gluten is present in the
flour.
Various flours have more or less gluten present.
All flour has some gluten (vital gluten). Bread
flour has considerably more gluten than, for
example, all-purpose flour. Flour with a more
gluten is good for bread making, but should not
be used for cake making.
Gluten (vital gluten) can be added to all-purpose
flour to give it the amount of gluten already in
bread flour. All-purpose flour with gluten added is
often cheaper than bread flour. It is added to
bread flour to give extra rise and consistency
(which is why bakers use it). It is added at high

altitudes to provide extra elasticity. The chemical

reason has to do with reduced density at high
elevations which causes the rising bread to fall if
the dough lacks extra elasticity.

Gluten-free:

Gma (food industry term):

Gmdc (food industry term):
Gnocchi:
Gnocchi:

Gnp (food industry term):

Go backs (backshop) (food
industry term):
Goat Cheese:

Goat cheese:

Gluten (vital gluten) is available at health food

stores. Many health food stores have it in bulk
and in boxes.
Home baking allows gluten allergy sufferers to
experiment with baking with gluten-free flours,
such as amaranth, rice, corn, milo, soy, and
potato.
Grocery Manufacturers of America, Inc.
General Merchandise Distributors Council.
Italian dumpling.
[Italian] pronounced "nyo-kee." Soft, delicate
Italian dumplings that melt in your mouth.
Contrary to what you may often find in the United
States, they're not "lead bellies'' and should
never be chewy or gummy. Homemade gnocchi
are easy to make, and once you get the knack,
you can whip up a batch in no time. Because
they freeze well, you can double the recipe and
have an extra batch on hand for a quick meal.
Traditional gnocchi are made from white
potatoes; however, creative cooks use ricotta
cheese, spinach, sweet potatoes, chopped
herbs, semolina, squash and even polenta
instead of potatoes. Once the gnocchi are made
they are cooked in boiling water, and then
sauced or tossed with melted butter. Experiment
with your favorite winter squash or organic sweet
potatoes and whole-wheat flour for a perfect,
healthy food. Finished with a simple sauce of
garlic, herbs and olive oil, these tender morsels
are irresistible. Gnocchi is also the name of a
pasta with a similar shape.
Gross national product.
The products that accumulate around a
checkstand and require reshelving. Also known
as back shop, shop backs and returns.
Known as Chevre, this fresh soft goat's milk
cheese has a distinctive tart flavor. Chevres can
range in texture from moist and creamy to dry
and semifirm.
Also packaged as "chevre," goat's milk cheese is
pure white with a distinctive tart flavor. It can
range from creamy and moist to dry and semifirm, and is packaged in a wide variety of shapes,

Goat:

Goatfish:

Golden beets:
Golden Delicious Apple:

Golden syrup:
Gomiti:
Gonch:
Gondola (food industry term):
Goose:

Gooseberries:

Goosefish:
Gorditas:
Gorgonzola Cheese:
Gorgonzola:

from cylinders to discs.

Goat meat has been eaten in other countries for
centuries, but it never got very popular in the
U.S. Most goat meat comes from kids::goats
under 6 months old. Kid meat is as tender and
delicate as lamb.
Goatfish is so named because of its two long
"whiskers" that resemble a goat's whiskers. The
meat is firm and lean. This fish is normally
available only on the East Coast and through the
Florida Keys.
Yellow ocher-colored beets. Sweeter vegetable
than red beet varieties.
A sweet, crisp, juicy all-purpose apple with yellow
skin and flesh that resists browning. This feature
makes it ideal for fruit salads. It is also suitable
for baking, cooking, applesauce and eating out of
hand.
[Great Britain] Light Karo syrup is the U.S.
equivalent.
Hollow corners of pasta similar to elbows, pipe or
small lumache.
Hook used to lift lids from Dutch ovens.
Display shelves and racks that form aisles in a
retail store. See wall shelving.
Any of many species of fatty, web:footed wild or
domesticated birds that are larger than ducks.
The female is the "goose," the male is called the
"gander." Roasted goose is traditional holiday
fare in many European countries.
Large, tart berries that grow on bushes and come
in many varieties including green, white, yellow
and red, and with skins that are either smooth or
fuzzy. Gooseberries are excellent in jams, jellies
and pies.
This large low:fat, firm:textured salt:water fish
has a mild, sweet flavor that compares with
lobster. Also called "angler fish," and "monkfish."
[Spanish] little fat ones; corn flour patties, usually
slit, then stuffed; often found unslit, with the filling
served on top or between two of them.
Similar to American blue cheese, this Italian
cow's milk cheese is rich and creamy with a
savory, slightly strong flavor.
[Italian] cheese made from cow's milk cheese
that is white or yellow and streaked with blue. It
has a distinct aroma and can have a mellow,
strong, or sharp flavor, depending on its degree

Gouda Cheese:

Gouda cheese:
Gougere:

Goujon:
Goulash:
Goulash:

Gourmet foods (food industry

term):
Gourmet supermarket (food
industry term):
Gourmet:
Grade (food industry term):
Graham, stone-ground or
whole-wheat flour:

Gram (g):
Granadilla:
Grand Marnier:
Grand Marnier:
Grande:

of maturity. Similar to American blue and French

Roquefort cheeses.
A famous cheese from Holland, thiscow's milk
cheese is a firm, smooth cheese that comes in
aged and non aged forms. It has a creamy
texture, nutty flavor and a light yellow color with
very small holes.
[Dutch] cheese made from cow's milk with a firm,
smooth texture similar to cheddar. Available in
both young and aged varieties.
A savory pastry made of choux paste flavored
with cheese. This may be made in individual
puffs or piped into a ring of puffs, which is served
with a pool of sauce in the center of the ring.
[French] Gudgeons - small fish fried and served
as a garnish.
A Hungarian style stew containing meat,
vegetables and paprika served sour cream and
noodles.
A Hungarian soup/stew made with beef and
liberally seasoned with paprika. Some versions
add gremolata at the very end of cooking or
sprinkled over the top.
Specialty and imported food products.
A supermarket offering gourmet and high-end
products, as well as standard grocery items.
Emphasis is on customer service, fresh foods,
take-out meals and catering.
French term meaning "connoisseur of culinary
delights".
A food industry classification system or standard
that indicates a quality level, such as, Grade A,
Prime, or Extra Fancy.
Made from either hard, soft or a blend of both
wheat classes. All are produced by either
grinding the whole-wheat kernel or recombining
the white flour, germ and bran to make a wholewheat flour. Coarseness may vary, but nutritional
value differs very little.
Basic measure of metric weight: 28.35 grams = 1
ounce and 1000 grams = a kilogram = 2.2 U.S.
pounds.
[Spanish] passion fruit.
Orange flavored liqueur
[French] Orange-flavored, cognac based liqueur
produced in France.
[Spanish] large.

Granita:

Granita:
Graniti:
Grano de elote:
Granola:
Granola:
Granola:

Granulated Garlic:

Granulated Sugar:
Granulated sugar:
Grape Leaves:
Grape Leaves:

Grapefruit:

Grapes:

(GRAH-nee-tah) Granita is a fruit based gelato

that has a decidedly grainy texture because it is
frozen, then scraped to form coarse ice granules.
Granita is slushy.
[Italian] water ice; a coarse fruit ice similar to
sorbet, without the meringue, which is often
flavored with liqueurs.
[French] sorbet, grained and flavored ice.
[Spanish] corn kernel.
Cereal mixture of toasted rolled oats, barley or
other grains, plus dried fruits, seeds, nuts and
sweeteners.
A combination of grains, nuts and dried fruits,
often mixed with honey, eaten as a cereal.
A combination of assorted toasted grain (oats),
dried fruits and nuts usually served as a
breakfast cereal. Some blends are sweetened
with honey and/or brown sugar.
A dried form of garlic that has been ground into
granules rather than powder. Granulated garlic
can be used much the same as garlic powder,
but has about half the flavoring power as the
same measure of garlic powder and like powder,
the granules lack in providing the garlic texture of
a fresh garlic. 1 teaspoon of granulated garlic
equals 1/2 teaspoon of garlic powder.
Regular white, refined sugar for common use.
This is the basic, refined "white sugar" for daily
use and most baking.
The leaves taken from grapevines have been
used in Mediterranean cuisine for hundreds of
years.
The leaves of the grapevine, often used in Greek
and Middle Eastern recipes to wrap food for
cooking. Pickled in jars in brine. Find in finer
supermarkets and delicatessens. May use fresh
grape leaves, but blanch them first in boiling
water for one minute.
An 18th-century hybrid of an orange and pomelo,
this large citrus fruit has a relatively thin rind that
can be yellow or rosy. Ruby grapefruits have a
yellow-pink to brilliant ruby-red sweet pulp. White
grapefruits have a yellow-white pulp and tart
flavor. This variety is better for juicing.
Very juicy berries that grow in clusters and have
a very smooth very thin skin. They come in
colors from green and red to deep purple and
can have seeds or be seedless. They are the
fruit that is process and fermented in winemaking

Graphical information system

(food industry term):
Graphical user interface (gui)
(food industry term):
Gras (food industry term):
Gras:
Grasa:
Grate:
Grate:
Gratin, au:

Gratin:
Gratinados:
Gratinee:
Grav Lax, Gravad Lax:

Gravity feed (food industry

term):
Gravy:
Gravy:
Grease:
Greaseproof paper:
Greasy sack outfit:
Great Northern Bean:
Grecque:

and dried to make raisins.

A computer program that analyzes trade areas to
help select a site to build or buy a store.
A user-friendly, non-text way to present and to
navigate World Wide Web pages using icons and
pictures and to hyperlink to other Uniform
Resource Locators (URLs).
Generally Recognized as Safe.
[French] fat.
[Spanish] shortening.
To shred food, such as cheese, into small pieces
with the use of a grater.
To break up a piece of food into smaller pieces
by abrading it against a rough, irregular surface
as in a hand grater or a food processor.
[French] dishes cooked in the oven which form a
crust on the surface. This is expedited by placing
the dish under the broiler. Bread crumbs and
cheese are often sprinkled on top of these dishes
to help form the crust.
To combine foods with a liquid based sauce in a
shallow dish and baked until set and browned on
top.
[Spanish] au gratin.
Served with a bread crumb or cheese topping.
Whole salmon fillets that have been cured with
salt, sugar, and pepper, then flavored with dill.
The salmon is then sliced paper thin and served
with pumpernickel bread, sour cream, capers,
onion, and lemon. Other spellings for this are
gravadlax and gravlax.
A display fixture that uses a product's weight to
drop products down or move them forward as an
item is removed.
Juices from cooked meat that have been
thickened with a roux.
Gravy is simply a sauce made from meat juices.
It's usually diluted with water, milk, wine, or stock,
and thickened with flour or cornstarch.
To coat a cooking vessel or sheet with a thin
layer of oil or shortening.
wax or waxed paper.
Used packouts on mules instead of a chuck
wagon.
A delicately flavored large, flat, kidney-shaped
white bean. Available dried or canned.
Foods that are prepared in the style of Greece.
This is usually used for dishes with lemon, garlic,

and olive oil. But the addition of tomatoes,

peppers, and fennel often allows a dish to be
called a la grecque.
Green and red leaf lettuce:
These basic salad greens are distinctive,
pleasantly biter loose leaf, bunching, or cutting
lettuces.
Green Bean, String Bean, Snap A thin, crisp, green pod that contains several
Bean:
small seeds and is entirely edible.
Green beans:
These may be one of any number of beans that
are eaten fresh, such as string bean, the thin
haricot vert, the yard long bean, the wax or
yellow bean, and the romano. All can be eaten
raw, briefly cooked, so they remain crunchy, or
cooked to complete tenderness. Buy beans that
snap rather than fold when you bend them.
Green onions:
Long green herb, like a large chive. Also known
commonly in some parts of the world as a
scallions.
Green sheet (food industry
A weekly, in-store ad sheet of specials, located at
term):
the front of a store for customers' convenience.
The Green Sheet may include coupons.
Greengrocer (food industry
A retailer who only sells fruits and vegetables.
term):
Greens:
A variety of vegetables are classified as greens,
broccoli raab, kale, mustard or turnip greens,
spinach, collards, chard, dandelions, escarole,
and so on. Look for bright, crisp, firm leaves with
no wilting, dry, or yellowing leaves.
Gremolata:
A mixture of chopped parsley, garlic, and lemon
peel. This is added to stews at the end of their
cooking time to add a pungency to the dish.
Used in some recipes for osso buco a la
Milanese, and Hungarian goulash.
Grenadine:
Sweet, red, pomegranate flavored syrup made
from pomegranate juice or other fruit
concentrates. Grenadine usually contains
alcohol.
Grenadine:
Syrup flavored with pomegranates, used as
flavoring and sauce.
Grenouilles:
[French] frogs, frogs' legs.
Griddle:
A flat pan, often made of cast iron or aluminum,
used to cook food with little fat or oil. Griddles are
available with a nonstick surface and usually
have either a long handle or two hand grips.
Griddle:
A flat metal surface with a handle, for making
pancakes, etc.
Grill
Heating food from a source (electricity, burning
gas, or charcoal) below the cooking surface; a

Grill:
Grill:
Grill:

Grill:
Grillade:

Grillade:
Grilling Basket:
Grind:
Grind:
Grissini:
Grissini:
Grits:

Grits:
Groats:
Grocery gross (food industry
term):
Grocery inventory (food
industry term):
Grocery manufacturers of
america (gma) (food industry
term):
Grocery store (food industry
term):
Grocery wholesaler (food
industry term):

dry-heat cooking method

To cook above a heat source, such as traditional
wood coals or charcoal, in the open air. Example
To cook by direct heat. Also a utensil or
appliance used for such cooking.
1. To cook on a grill. 2. Cooking equipment in
which the heat source (gas, charcoal, hardwood
or electric) is located beneath the rack on which
the food is placed; it is generally not enclosed,
although it can be covered.
To broil.
A Creole dish of pounded round steak served in
a sauce of tomatoes and other vegetables, and
traditionally served with grits. Grillade is also a
French word meaning grilled or broiled food.
An individual serving of round steak, usually top
round, and usually broiled.
A basket used while grilling smaller items. The
device holds food in place to keep it from slipping
through the grill.
To reduce to particles by cutting or crushing.
To process foods in a grinder or processor.
Texture can be in variable degress from finely to
coursely ground.
Italian bread sticks.
[Italian] bread sticks.
Commonly refers to coarsely ground dried
hominy and known as hominy grits, a dish of the
(American) South. Grits are generally prepared in
boiling water and served as a cereal or side
dish.
The dried kernels of white hominy (made from
corn); eaten as a cereal that is similar in texture
to pudding.
The dried kernels of wheat or oats.
See gross margin.
A count of all grocery items on hand in a store;
also refers to the process of counting products.
1010 Wisconsin Ave., N.W., Suite 800
Washington, DC 20007 (202) 337-9400
A retail store that sells a variety of food products,
including some perishable items and general
merchandise.
A middleman who buys food and supplies from
manufacturers to resell them in smaller quantities
to retailers; cooperatives and voluntaries are the

Gross (food industry term):

Gross margin (food industry
term):

Gross national product (gnp)

(food industry term):
Gross profit (food industry
term):

Gross sales (food industry

term):
Ground beef, extra lean:
Ground beef, lean:

Ground beef, regular:

Ground Beef:
Ground beef:

Ground red chiles:

Ground red pepper (cayenne
pepper):
Group advertising (food
industry term):
Group numbers (food industry
term):
Grouper:

two major types.

A unit of measure for packaged products; 144
items or 12 dozen.
An accounting term that refers to the difference
between retail selling price and the cost of goods
sold, expressed as a dollar amount or as a
percent of retail sales. Gross margin percentage
is computed by dividing gross margin dollars by
retail sales dollars. The terms "gross margin",
"margins" and "gross profit" are often used
synonymously.
The total value of all goods manufactured in a
country in a calendar year.
An accounting term that refers to a profit figure
calculated by subtracting the cost of product from
its selling price; expressed as a percentage or as
dollars and cents. See markup; margin; net profit;
spread.
The total dollar sales for a day, week, month or a
year.
Also called "ground round" or "ground sirloin, this
type of ground beef contains approximately 11%
fat.
Also called "ground chuck." The fat content is
approximately 15% to 20%. This form of ground
beef is flavorful, yet doesn't shrink
excessively::it's the favorite choice for making
hamburgers.
This form of ground beef is usually made from
the lower cost cuts such as brisket or shank. The
fat content is up to 30%.
Beef that has been ground or finely chopped;
commonly referred to as hamburger.
Simply beef that has been finely chopped,
ground beef is sold fresh or frozen. The USDA
recommends cooking to the well done stage (165
degrees F).
When finely ground from dried red chiles, it is
pure chile powder, which is different from
blended chili powder.
made from ground dried cayenne chiles.
Retailers that advertise together to save money.
See voluntary store.
The standardized classification systems used for
products.
This true sea bass, found in the Gulf of Mexico
and the Atlantic, has a lean firm flesh. Its skin

has a strong flavor and should be removed prior

to cooking. Groupers have the ability to change
to the color of their surroundings.
Grouper:
There are hundreds of varieties of this excellent
all-purpose fish with delicious, meaty, lobster-like
texture. Has white, tender, mildly flavored flesh
that pulls off the bones easily. Fillets are great for
grilling or deep-frying. Can also be "kababed."
Grouse:
A small, low:fat game bird. Quality birds should
have no odor.
Grubpile:
A call from the cook to "come 'n' get it."
Grunt and cluck:
In cowboy lingo, ham and eggs.
Grunt:
Ranch term for dough pudding.
Gruyere Cheese:
A cow's-milk cheese containing a moderate
amount of fat with a rich, sweet, nutty taste.
Gruyere:
A moderate-fat cow milk cheese with a rich,
sweet, nutty flavor that is prized for both out-ofhand eating and cooking. It is usually aged for 10
to 12 months and has a golden brown rind and a
firm, pale-yellow interior with well-spaced
medium-size holes.
Guacamole:
Mashed avocado flavored with lemon or
limejuice, and optional ingredients of chiles,
finely chopped tomatoes, green onion and
cilantro. This is an authentic Mexican dish served
as a dip, a salad or a side dish.
Guacamole:
[Spanish] a dip made of mashed avocadoes
seasoned with onions, tomatoes, garlic, chiles,
and cilantro. This is mostly eaten as a dip for
fried corn chips, but it is also very good with raw
vegetables and as a topping for various dishes..
You may also use it as a filling for burritos and
tacos.
Guajalote:
[Spanish] turkey; wild turkey.
Guajillo chiles:
Also known as chili gauque; fresh guajillo chiles
are known as mirasol chiles; medium-hot
Mexican orange-red chiles; skinny and about four
to six inches long; used in stews, soups, sauces;
go well with chicken and pork dishes, blackberry
and apple flavors, and grassy herbs such as
marjoram and thyme; New Mexico chiles may be
substituted.
Guajillo Chili Peppers:
A very hot pepper that is about 4 inches long.
When dried, the skin is a shiny deep-red and
must be soaked for a long time because of its
toughness.
Guaranteed sale (food industry The agreement to return product if items do not
term):
sell within a certain time.

Guaranteed sale program (food A program that assures customers a full refund if
industry term):
not satisfied.
Guava:
A sweet, fragrant tropical fruit. Guavas are oval,
about 2 inches in diameter, and color ranges
from yellow to bright red. The ripe fruit is often
used in jams, preserves, juices, and sauces.
Guava:
A fruit cultivated in Peru and Brazil for over 500
years; it is very sweet but has a strong odor and
many abrasive seeds; it is acid when unripe and
ripens at room temperature, at which time it has
a sweet aroma; bright yellow to hot pink flesh;
best in sorbets, beverages and sauces because
of the abundance of pithy seeds.
Guayaba:
[Spanish] guava; a yellow-green fruit with pale,
faintly pink flesh, about the size of a plum;
extremely fragrant when ripe; Guava paste is
often served with cream cheese as dessert; the
fruit is cooked with sugar until thick, then canned
or shaped into blocks.
Guero chiles:
A fresh chile; blond or light skinned; a generic
term applied to a variety of yellow chiles;
generally refers to long tapered varieties such as
banana peppers, Hungarian wax chiles and
Santa Fe grandes; mildly sweet to slightly hot,
with a waxy but tart texture; used in yellow
moles, salads, salsas and escabeches.
Gueuze:
Traditional style of Belgian beer, light, acidic,
naturally fermented with a tart taste and gentle
effervescence. Best after 3 years but can be
cellared up to 20.
Gugelhopf:
[German] a sweetened yeast coffee cake baked
in a fluted ring mold.
Gui (food industry term):
The graphical user interface of a World Wide
Web page.
Guiche:
[French] Alsatian open tart with savory filling on
top of cream and eggs. Equivalent to quiche.
Guinea fowl:
A relative to the chicken and partridge, the
female (hen) makes better eating than the male.
The taste has been described as "pleasantly
gamey." Guinea fowl were raised and eaten by
the Greeks and Romans.
Guinentos:
[Spanish] green bananas.
Guiso:
[Spanish] stew.
Gumbo:
Gumbo is a Creole stew that contains tomatoes,
okra, and other vegetables, meats or seafood. A
roux of is added for thickening the gumbo, and
file powder added for flavoring just before
serving.
Gumbo:
A thick Southern style soup/stew made with

Gut robber:
Gyro:
Gyromitres:
Gyros:

Haacp (food industry term):

Haba:
Habanero chile:

Habanero Pepper:
Habichuelas rositas:
Habichuelas tiernas:
Haddock:
Haggis:
Hake:
Halbtrocken:
Half and Half:

meat, poultry, fish, shellfish or vegetables.

Served over plain white rice. Okra, file powder,
and roux. All methods are acceptable, and all are
considered traditional.
In Western United States lingo, the cook; also
known as bean master or biscuit roller.
A Greek sandwich of finely chopped, molded and
roasted meat that is sliced and served in pita
bread with a cucumber yogurt dressing.
A European mountain mushroom outlawed for
sale due to the presence of hydragine, a
substance which is toxic if prepared incorrectly.
[Greek] a sandwich; pronounced "YEAR-os." A
blend of lamb, beef and seasonings, seared and
stuffed in a pita topped with diced tomatoes,
onions and tzatziki (pronounced "za-ZEE-kee"), a
savory yogurt sauce loaded with garlic and
cucumbers.
Hazard Analysis Critical Control Point.
[Spanish] large bean.
A dried chile; Havana-like; small orange or red
chiles from the Caribbean and Yucatan; originally
from Havana, Cuba; they are the hottest peppers
in the world, about 40 times hotter than a
jalapeno; they are lantern shaped (resembling a
tam or bonnet), pungent and fruity, with an
apricot-like aroma; has tones of coconut and
papaya; other names include Scot's Bonnet or
Scotch Bonnet; jalapenos or serranos may be
substituted.
An extremely hot chile pepper with short,
squatted shape, usually orange in color. It has a
fruity flavor and is best in the summer time.
[Spanish] red beans.
[Spanish] string beans.
A North Atlantic fish, the smaller cousin to the
cod. The haddock has firm white flesh that is mild
in flavor. Smoked haddock is called "finnan."
[Scottish] a steamed pudding made of finely
minced sheep heart, lungs and liver.
This low:fat saltwater fish, related to the cod, is
found in the Atlantic and North Pacific. It's flesh
features a white, delicate flavor.
[German] means half-dry in German. Term used
in reference to German wines with 9 to 18 grams
of residual sugar per liter.
A mixture of half cream and half milk (fat content

Half-and-Half:

Halibut:

Halibut:
Halvah:

Halvah:

is 10- 12%).
This combination of equal parts cream and milk
cannot be whipped, and has between ten and
fifteen percent milk fat. Although it can be
substituted for cream in some recipes, it is mostly
used on cereal and in coffee.
A low:fat, firm white and mild:flavored fish from
the flatfish family. Resembles a gigantic flounder.
"Chicken Halibuts" weigh up to ten pounds and
are considered the finest halibut.
The largest member of the flatfish family, found in
the Pacific and Atlantic oceans, with lean, white,
firm, mild-flavored flesh.
A Middle Eastern confection made from ground
sesame seeds and honey. Sometimes dried fruit
or other ingredients are added. Halvah is
available in wrapped bars in most supermarkets.
Halvah is a unique natural delicacy that "goes
with everything" and is at the same time a perfect
food supplement. It first appeared in Northern
Epirus, during the Byzantine period of Greek
history, where renowned halvah-makers used to
live, and it soon became a favorite food of the
various peoples that lived in the eastern parts of
the empire. Today, it is traditionally produced in
countries of the Middle East .
It is made from only two natural ingredients: up to
50-55% tahini (sesame seed cream) and
sweeteners. Tahini is made from sesame seeds,
which have a high oil content and are rich in
calcium, iron, phosphorous, protein, niacin and
lecithin. Halvah contains all three groups from
which humans obtain nutrients, i.e.
carbohydrates from the sugar, and proteins and
vegetable fats from the tahini. It also contains
many B complex vitamins.
Halvah goes very nicely with breakfast meals. It
provides energy and calories, and is on its own
or with fresh bread: a tasty snack. It supplements
lunch, especially pulses and green salads. Also,
halvah with a little ground cinnamon sprinkled
over it is a pleasant way to end one's evening
wine. Halvah is also a tasty and healthful midmorning snack. In reality, it is a daily delicacy
made of natural raw materials, without animal
fats, and it can even accompany a glass of wine
at a wine bar or pub.

Ham Hock:

The lower portion of a hog's hind leg, usually

used to flavor soups, greens, beans, and stews.
Ham hock:
Cut from the hog's lower leg, often smoked or
cured. Great in bean soups and other slowcooked soups and stews, where they lend rich,
smoky flavors.
Ham:
The hind leg of a hog. The taste of ham is
affected by the age and breed of the hog, as well
as by the food that the hog was fed. The
unprocessed meat is called "fresh ham," but
most ham is cured.
Hamburger:
Ground beef formed into a patty for use in a
hamburger sandwich. The best type of ground
beef to use for this purpose is lean ground beef,
which contains about 15% to 20% fat.
Hamburger:
Ground meat, usually beef, shaped into large
patties, and saut ed, broiled or grilled. Also the
ground meat used loose in other dishes.
Hand truck (food industry term): A small two-wheeled cart used to move product.
Handbill (food industry term): A hand-delivered advertisement or promotional
piece distributed to consumers in a trading area.
Hand-held terminal (food
A portable computer terminal used for numerous
industry term):
in-store operations, such as price checks or
placing orders.
Handling allowance/charge
A manufacturer's discount paid to a wholesaler in
(food industry term):
return for handling promotional products and/or
cash coupons.
Handling unit (food industry
A term used to describe goods or an aggregation
term):
of goods bundled together for distribution and
logistical purposes.
Hang tag (food industry term): A hanging tag, also known as a shelf talker.
Hanging or dressed weight
The weight of a meat/poultry carcass before
(food industry term):
trimming and processing.
Hanging:
Suspending meat or game in a cool, dry place
until it is tender.
Hangtown fry:
Gold rush-style fried oysters.
Hard cheese:
Cooked, pressed and long-aged (parmigiano
reggiano, pecorino)
Hard sauce:
A sweet white sauce made with butter, sugar and
lemon juice, chilled until thick, served as a
dessert topping.
Hard shell lobsters (food
Mature, salable lobsters.
industry term):
Hard Tack Rolling Pin:
A rolling pin used when making hard unleavened
breads.
Hard Wheat:
Wheat high in protein and well-suited for breadmaking because it produces flour that is rich in
gluten.

Hard-Ball Stage:

A test used in making candy describing the rigid

ball formed when a drop of boiling sugar water
syrup is dropped in cold water.
Hard-Crack Stage:
A test used in making cand describing brittle
threads formed when a drop of boiling sugar
water syrup is dropped in cold water.
Hardlines (food industry term): General merchandise that includes appliances,
automotive supplies, barbecue items, batteries,
brooms, cookware, cutlery, furniture,
gardenware, hardware, photography film or
supplies and toys.
Hardtack:
hard biscuit or bread made with flour and water
only.
Hardware (food industry term): Produce such as citrus fruits, potatoes, root
vegetables and other fruits and vegetables that
will withstand handling and transportation without
refrigeration.
Haricot Verts:
Tiny, slender green string beans.
Haricot:
A generic term for all New World beans, which
includes almost everything; kidney, pinto, navy,
pea, Great Northern, anasazi, cannellini,
flageolets, appaloosa, and more.
Haricots vert:
Very small and slender green bean [syn: haricot
vert, French bean]
Harina de maiz:
[Spanish] flour made from dried corn; cornmeal;
Masa Harina is the brand name of the product
made by Quaker.
Harina de trito:
[Spanish] wheat flour.
Harina enraizado:
[Spanish] flour made from sprouted wheat; also
called panocha.
Harina:
All-purpose flour.
Harina:
[Spanish] flour; usually refers to wheat flour.
Harinilla; harinela:
[Spanish] meal made of finely ground chicos; can
be used interchangeably with masa harina.
Harira:
A thick and robust North African soup.
Harissa:
A combination of spices containing chilli that is
ground with cumin, garlic, coriander, and olive oil.
Harissa:
[North African] a spice mixture used as both a
condiment and a seasoning. Harissa contains
chiles which are ground with cumin, garlic,
coriander, and olive oil. It becomes a thick paste
that is used as is in cooking or diluted with oil or
stock to be used as a condiment.
Hartshorn:
Known as ammonium bicarbonate and used as a
levening agent before baking powder and baking
soda were readily available.
Hartshorn:
a source of ammonia used in baking cookies or,
as "salt of hartshorn," as smelling salts. Once the

word meant literally the ground horn of a hart's

(male deer's) antlers, but ammonium carbonate
was later used as a substitute, which also went
by the name of "salt of hartshorn." it is available
in American pharmacies. It is also an old-time
leavening agent, and is used occasionally in
making cookies. It is also the ingredient in some
homemade pesticides.
Hasenpfeffer:
[German]Rabbit stew.
Hash:
A dish containing chopped potatoes, meat, and
other vegetables.
Hash:
From the French hatcher, which means "to
chop," hash is a dish of chopped meat, usually
roast beef or corned beef, combined with
vegetables and seasonings and saut ed until
lightly browned. It is frequently served with a
sauce or gravy.
Hasty Pudding:
A simple dish of cornmeal mush made with water
or milk and sweetened with molasses, maple
syrup or honey. Wheat flour is used in England
instead of cornmeal. Hasty pudding is served
hot, sometimes dotted with butter and sprinkled
with cinnamon then placed under a broiler until
brown, or with milk or cream; makes a quick
breakfast or simple dessert. Also known as
Indian pudding.
Hatch chiles:
A fresh chile; close relative of the New Mexico
green chile.
Haunch:
Hindquarters; ham.
Haute Cuisine:
French term for the highest quality restaurant
food available. The ingredients in this cuisine are
not only of the finest quality, but the food is
elegant and elaborate as well.
Havarti Cheese:
A mild, semisoft Danish cheese that is pale
yellow and has small irregular holes. It becomes
sharper as it matures.
Hazard analysis critical control A federal guideline to ensure safe food handling
point (haacp) (food industry
and preparation from receiving to point of sale.
term):
Hazelnut Oil:
An aromatic, full-flavored oil pressed from
hazelnuts; has the strong, distinct flavor of the
roasted nut.
Hazelnut paste or hazelnut
roasted hazelnuts cooked with sugar then ground
praline:
to make a smooth sweet paste used to flavor
butter cream icings, puddings, ice cream,
chocolates and fudge. Praline paste is usually
made with hazelnuts although it can also be
made with almonds.
Hazelnuts:
Also called filberts, hazelnuts are rich, sweet nuts

Hba (food industry term):

Hbc (food industry term):
Hbc/cosmetic (food industry
term):
Hcfc (food industry term):
Head cheese:

Head Cheese:

Header card (food industry

term):
Headspace:
Health and beauty aids (hba)
(food industry term):
Health and beauty care (hbc)
(food industry term):
Heart:

Hearts of palm:

Heat-and-eat (food industry

term):
Helado:
Held at store (food industry
term):
Herb Bouquet:
Herba santa:

that are often ground or roasted in pastries,

cookies, and other desserts.
Health and beauty aids.
Health and beauty care.
A retail store that sells health and beauty care
(HBC) products and/or cosmetics, but not
prescription drugs.
Hydrochlorofluorocarbon.
This is not a cheese, but a sausage made from
the edible parts of a calf's or pig's head that are
combined with a gelatinous meat broth.
Ingredients include cheeks, snouts, underlips
and sometimes brains, hearts, tongues, and
feet.
Despite its name, this is a sausage, not a cheese
product. Head cheese is made of finely chopped
meat from the head of a calf or pig. The meat is
seasoned and cooked in a gelatinous broth and
molded.
See case card.
Space left at the top of a container to allow for
the expansion of food when frozen or processed.
A category now called Health and Beauty Care
(HBC).
Cosmetics, toiletries and home remedy products
sold in food stores. Formerly called health and
beauty aids (HBA).
The heart of most animals and birds are used in
cooking. Some say that the best hearts are calf's
or lamb's hearts. Hearts are sometimes stuffed
with breadcrumbs and herbs or used in making
gravies.
Tender inner portion of a palm tree; eaten as a
vegetable or used as a garnish for salads;
available only canned in the United States, but is
eaten fresh in Latin America.
A precooked food that requires heating before
consumption.
[Spanish] ice cream.
Unprocessed invoices at the time of inventory; a
list is made to account for outstanding invoices.
A mixture of tied herbs used for seasoning in
soups, sauces, and stocks.
[Spanish] holy herb; often labeled as hoja santa,
it contains licorice and sassafras flavors; has a
broad, flat leaf; equal parts fresh basil and
tarragon may be substituted using about half as

Herbaceous:
Herbes de Provence:

Herbs:
Herbs:

Herkimer Cheese:
Hermit:
Hermitage:

Hernia-size (food industry

term):
Herring:

Herring:

Hfc (food industry term):

Hibachi:
Hibiscus blossoms:

Hi-cone packaging (food

much by volume as hierba santa.

A term used in describing the aroma of herbs in
the following wines: Sauvignon Blanc, Cabarnet
Sauvignons, and Merlots.
A French term for a mixture of dried herbs,
usually containing basil, marjoram, rosemary,
sage, summer savory, lavender, thyme, and
fennel seed.
Diverse flavorings that are made of stems,
leaves, flowers and seeds of various plants. Most
herbs are available both fresh and dried.
Culinary herbs, which are available fresh or
dried, include basil, bay leaf, chervil, marjoram,
mint, oregano, parsley, rosemary, sage, savory,
tarragon and thyme. Used for their aromatic
properties, flavor and texture.
Smooth, cheddar-like cheese, named after the
county in New York where it was first produced.
An old-fashioned cookie that contains chopped
dates, raisins, nuts, and molasses or brown
sugar.
A French appellation located in northern Rhone.
Its highly regarded red wines, made from Syrah
grapes, and white wines, made from Marsanne
and Rousanne, are the epitome of a world class
wine.
Extra-large sizes of packaged goods, such as dry
pet foods.
A small salt:water fish related to the shad,
alewife, sardine, and the freshwater cisco.
Herring is often pickled, smoked, and dressed in
numerous sauces.
A large family of fish found around the world.
Herring are silver-blue in color, have a
moderately high fat content, and are fairly strong
in flavor. Their average market size is about 8
ounces.
Hydrofluorocarbon.
Small, portable charcoal grill.
Also called sorrel blossoms, these make a
delicious iced tea. Find in Latin and Caribbean
markets. Jamaica is the Spanish name; the
blossoms of this tropical plant provide a brilliant
color and an intense blackberry and dried cherry
flavor to cocktails, marinades and vinaigrettes;
Jamaica is also a beverage made from this
blossom.
Single products packaged together to make a

industry term):

multiple unit, such as beverages and small bags

of chips.
Higado:
[Spanish] liver.
High Altitude Baking:
Because of lower air pressure, baking at
elevations of 3,000 or more feet above sea level
requires special adjustments. The USDA has the
following guidelines: at 3,000 feet decrease the
amount of baking powder called for in a recipe by
1/8 teaspoon; at 5,000 feet decrease by 1/8 to ?
teaspoon; and at 7,000 feet decrease by ?
teaspoon. Reducing the amount of sugar by 1 to
3 tablespoons may also be helpful. Melting butter
or chocolate in microwave ovens can also take a
few seconds longer at higher altitudes. Regionspecific guidelines may be available from your
state department of agriculture.
High Fiber:
A food containing 5 grams or more of fiber per
serving.
High fructose corn syrup (hfcs): Primarily used in commercial beverages and
foods, HFCS is made when corn starch is
converted to dextrose-rich syrup; using
isomerization, the dextrose-rich corn syrups are
further processed to create fructose. The
fructose is then blended with dextrose syrup to
produce the commercial corn syrups with 42% to
95% fructose. Fructose is 130 to 180% sweeter
than sugar.
High-altitude baking:
Adjustments to liquids, leavening agents, sugar,
and oven temperature are needed at altitudes
over 3,000 feet.
High-altitude baking:
At altitudes above 5,000 feet, batters and doughs
behave differently from the way they do at sea
level. You may compensate for the lower
atmospheric pressure in several ways. Increase
oven temperature by 25 F. Shorten rising time for
yeast doughs, letting your eye or the finger
poking method be your guide. In batters
containing baking powder, reduce the baking
powder by 1/4 teaspoon for every teaspoon
called for; do not change the amount of baking
soda. In batters containing beaten egg whites,
underbeat the egg whites somewhat. For more
information about high-altitude cooking, consult
the home economics department of your state
university.
High-low pricing (food industry A marketing strategy in which a product
term):
maintains a high retail price, but is frequently
offered as an ad special with a deep discount
(low price).

Hijiki:

A form of dried seaweed. Found in Japanese

markets.
Hinojo:
[Spanish] fennel.
Historical margin (food industry The profit margin figured on a product or
term):
category of products.
Hock:
A joint in the hind leg; British term for Rhine
wines derived from the German wine town of
Hochhheim.
Hoe cakes:
Corn cakes cooked on a hoe. Also known as
johnny cakes - pancakes made with cornmeal.
Hog Jowl:
The fatty cheek of a hog that is smoked and
cured. Used as as a seasoning like bacon or salt
pork.
Hog maws:
A pig's stomach, often stuffed with a sausage
mixture, simmered, then baked.
Hog side:
Salt pork used in cooking and some baking; also
called Old Ned.
Hoisin Sauce:
A rich, dark, sweet barbecue sauce made of soy
beans and seasonings, used in Chinese cooking
for marinades and basting. Hoisin sauce is easily
recognizable in Mu Shu pork and Peking duck.
The sauce is made from soybean flour, chiles,
red beans, and many other spices. Sold in cans
or jars. Store tightly sealed, refrigerated. It is also
known as Peking sauce.
Hoisin, Peking Sauce:
Sweet and spicy sauce made from soybeans,
garlic, chiles and a variety of spices. Hoisin is
used as a condiment and flavoring in Chinese
cuisines. Can be purchased in jars.
Hoja santa:
[Spanish] large leaf used in cooking in southern
Mexico.
Hojas de maiz:
[Spanish] corn husks.
Hojas de platano:
[Spanish] banana leaves.
Hojas:
[Spanish] leaves.
Holding power (food industry
See shelf capacity.
term):
Holistic pilots (food industry
Test projects in which trading partners implement
term):
one or more aspect of ECR across multiple
disciplines and functional boundaries within the
companies. They document the experience and
measure its success.
Hollandaise Sauce:
A sauce made from egg yolks and butter and
flavored with lemon juice or vinegar.
Hollandaise Sauce:
This is the most basic of the egg and oil
emulsified sauces. The only flavoring is fresh
lemon juice. This sauce must be kept warm, as
excessive heat will cause it to break. Because
this is kept warm, it is not safe to keep it for long

periods of time and should never be reused from

another meal period.
Holy Trinity of chiles:
ancho, mulato and pasilla.
Homard:
French term for lobster.
Homard:
[French] Lobster.
Home delivery (food industry
Direct delivery of groceries to a customer's home
term):
by a retailer or separate delivery service.
Home health care (food industry A store that sells medical supplies, bathroom
term):
safety equipment, physical therapy needs,
wheelchairs, walkers, etc.
Home meal replacement (food Foods prepared in a store and consumed at
industry term):
home or in-store which require little or no
preparation on the part of the consumer.
Home office (food industry
The headquarters of a company.
term):
Home page (food industry
The main entrance to a World Wide Web site.
term):
Home shopping (food industry Electronic shopping on the Internet.
term):
Hominy:
Dried yellow or white corn kernels with the hull
and germ removed. Served as a side dish and
used in some Mexican stews.
Hominy:
A traditional Native American food (also known
as pozole or posole), hominy is dried yellow or
white field corn kernels that have been soaked in
slaked lime to remove their husks with the hull
and germ removed. When ground, hominy is
called grits.; available canned, frozen or dried.
Homogenization:
A process used to break down the fat globules in
milk and distribute them evenly throughout the
liquid. This is done by spinning the milk at very
high speeds through an ultra-fine mesh.
Commercial salad dressings often are similarly
processed to emulsify the mixture.
Homogenized:
With fat broken down into such small particles
that it stays suspended in liquid, rather than
rising to the top.
Honey:
An all-natural sweetener produced by bees from
flower nectar. Color and flavor vary due to the
nectar the bees find available. Honey develops
golden crust color and holds moisture in baked
goods.
Honey:
A thick, sweet liquid made by bees from flower
nectar and stored in the cells of the hive for food.
Used as a sweetner.
Honey:
The original and all-natural sweetener. Honey is
a sweet, thick syrup produced by honey bees.
Sold in the comb, as the extracted liquid, and in

solid and granular forms.

Honeydews are bluntly oval in shape and weigh
anywhere from 4 pounds to 8 pounds. Their rind
is yellowish-white and a creamy color indicates
ripeness. These fruits are available almost yearround.
Hongos:
[Spanish] mushrooms.
Honor system (food industry
A practice of receiving merchandise without
term):
systematically counting the product or checking
the contents of cases, but rather trusting that the
vendor and shipper have complied with the order.
Spot counts are normally conducted in
association with an honor system.
Hopping John, Hoppin' John:
A southern U.S. dish of black-eyed peas and
white rice seasoned with ham hock.
Hops:
A vining plant of Europe and Asia that produces
conelike flowers and tender edible sprouts. The
flowers are dried and are used to give the slightly
bitter taste to beer.
Horchata:
[Spanish] beverage made with rice or melon.
Horizontal display (food
Stocking a line of similar products so they form a
industry term):
horizontal pattern across a single shelf. Also
known as Horizontal Set, Horizontal
Arrangement. See vertical arrangement.
Horizontal selling (food industry A wholesaler's marketing plan to sell to all types
term):
of related industries, retailers, commissaries,
institutional and food service. See vertical
selling.
Horn of Plenty Mushroom:
This is a wild mushroom with a hollow, funnelshaped cap and is dark gray or black in color.
Because of this, it also has the name etrumpet of
deathe. This mushroom is somewhat stringy, but
has a robust flavor and may be used to flavor
sauces, soups, or any other mushroom
preparation.
Hornos:
[Spanish] outdoor ovens; beehive ovens.
Hors d'Oeuvre:
Small, bite-size foods served as an appetizer.
Hors d'oeuvres:
Savory, usually small, foods served before or as
an introduction to the main meal; appetizers.
Horse meat:
Taboo for Jews, horse meat is eaten in many
parts of the world, particularly France and
Belgium. The flesh is on the sweet side and can
be mistaken for beef if flavored with garlic or
some other strong herb. May be cooked like
beef.
Horseradish:
An ancient bitter herb. Originally grown in
eastern Europe, horseradish can be used in a
variety of ways. The spiky leaves can be used in
Honeydew Melon:

Horseradish:

Host computer (food industry

term):
Hot Cross Buns:
Hot Pepper Oil or Chili Oil:
Hot Sauce:
Hot-pot:
Hotte:

House brand or house label

(food industry term):
House organ (food industry
term):
Housekeeping (food industry
term):
Housewares (food industry
term):
Huachinango:
Huauzoncle (guauzontle):
Hubbard Squash:
Huckleberry:
Huevo:
Huevos con tostaditos:
Huevos Rancheros:
Huevos rancheros:
Huevos:

salads, while the white pungent root is most often

grated and used in sauces or as a condiment.
Long, coarse-looking root whose intense heat
nearly vanishes during cooking. Fresh
horseradish is simply grated; "prepared"
horseradish is combined with vinegar and sold in
jars (red horseradish is colored with beet juice).
Used mostly as a condiment.
A computer's processor that each week sends
new and sale items to scanning stores.
Sweet yeast buns with currants, slashed
crosswise before baking, then glazed as they
come from the oven.
May be purchased in Oriental markets and finer
supermarkets.
A seasoning sauce containing chile peppers, salt
and vinegar.
Mutton and vegetable stew.
Grape picking basket worn on the backs of
French grape pickers. It is traditionally made of
wood, but today can be found made of metal or
plastic.
A private label brand of products offered by a
wholesaler or manufacturer.
A company's employee newsletter.
Operational procedures to ensure cleanliness,
safety, sanitation and maintenance for a store or
warehouse.
General merchandise items used in a kitchen
and home, e.g., baking pans, mops.
[Spanish] red snapper.
[Spanish] wild green with thin serrated leaves.
A very large winter squash with a thick, bumpy,
hard shell ranging in color from dark green to
bright orange.
A wild, dark blue berry with hard seeds which
resembles the blueberry. They can be eaten plain
or baked in in pies and muffins.
[Spanish] egg.
[Spanish] eggs with tortilla chips; migas.
A Mexican dish that contains fried eggs on a corn
tortilla topped by a green or red chile sauce,
salsa, onions and cheese.
[Spanish] ranch-style eggs. A Mexican dish of
fried eggs served atop a tortilla and covered with
a tomato sauce.
[Spanish] eggs

Huitlacoche:

[Spanish] corn fungus delicacy; sleepy

excrement (Aztec); common in central Mexico;
during the rainy season, a fungus develops
between the husks and the ripe kernels where
the kernels will blacken, contort and swell to form
this musty fungus; valued for centuries in Mexico;
has an earthy and distinct taste finally similar to
mushrooms or truffles; lends a black hue and
resonant aroma to stuffings for empanadas,
tamales and quesadillas; makes distinctive
sauces; usually sold cut from the cob and frozen;
needs cooking to release flavor and aroma; often
sauteed with roasted garlic and onions, and
either fresh marjoram, oregano or epazote, then
simmered with a little water or stock; harvested
during the rainy season, usually late spring to
early fall.
Hull:
To remove the outer covering from fruits, nuts or
seeds.
Hull:
To remove the leafy parts of fruits such as
strawberries, blackberries or raspberries.
Hull:
To remove the outer covering, or pull out the
stem (the green calyx) and leafy top portion, of
berries, especially strawberries.
Hultres:
[French] Oysters
Human resources (food
A department in a company that is involved in
industry term):
every aspect regarding employees hiring,
training, payroll, evaluation, among others.
Hummus:
Also spelled "humus" and "houmus." Middle
Eastern dish made from mashed chickpeas,
tahini (sesame seed butter), olive oil, garlic and
lemon juice. Can be used as a sandwich filling,
spread or dip.
Hummus:
Thick Middle Eastern puree of mashed chickpeas
seasoned with tahini (sesame paste), garlic.
lemon juice, and other varying spices. Great dip
and sandwich spread.
Hundred-weight (cwt) (food
A transportation measure used to determine
industry term):
transportation charges in 100-pound increments.
Hushpuppy:
A small, fried cornmeal dumpling, flavored with
chopped green onion. Hushpuppies are a
traditional southern U.S. accompaniment to fried
catfish and slaw.
Hydrochlorofluorocarbon (hcfc) A refrigerant used in display cases and
(food industry term):
warehouse storage facilities.
Hydrofluorocarbon (hfc) (food A man-made chemical used as a refrigerant.
industry term):
Hydrogenated Fats:
Fats that have gone through hydrogenation to
prolong their shelf life. Trans-fatty acids that are

Hydrogenated Vegetable Oil:

Hydrogenation:

Hydrometer (food industry

term):
Hypermarket (food industry
term):
Hyssop:
Hyssop:

I/t (food industry term):

Iarw (food industry term):
Ibarra chocolate:

Ice Bath:
Ice burn (food industry term):
Ice cream salt:

Ice Cream Soda:

Ice Milk:

created by this process act like saturated fats,

thus increasing the cholesterol production in the
body. Hydrogenated fats can be found in some
vegetable oils, margarine and snack foods.
Oil that has been modified from a liquid to a solid
or semisolid state through hydrogenation.
The process of hardening an unsaturated fat by
adding hydrogen atoms to an unsaturated fat
molecule. This enables the fat to remain solid at
room temperature. Margarine is a good example.
A glass cylinder with a suction bulb on one end
,that is used to measure the salt level of a lobster
tank.
A combined supermarket and discount store, at
least 200,000 square feet or larger, that sells a
wide variety of food and general merchandise at
a low price.
Various herbs belonging to the mint family.
Any of various herbs belonging to the mint family
with aromatic, dark green leaves that have a
slightly bitter, minty flavor. Hyssop adds intrigue
to salads, fruit dishes, soups and stews. It is also
used to flavor certain liqueurs such as
Chartreuse.
Information technology.
International Association of Refrigerated
Warehouses.
The traditional Mexican chocolate; contains
cinnamon, ground almonds and sugar; the
modern version of an Aztec chocolate drink that
sometimes contained chiles; ideal for making hot
chocolate, but should not be substituted for
regular chocolate in most other recipes; there are
a few dessert recipes which call for Ibarra
chocolate; can be purchased in most grocery
stores throughout the Southwest.
A bath of ice and water used to chill a food or
beverage very quickly.
A contact "burn" of raw fish iced too long.
A coarse rock or solar salt added to ice for
cooling when making ice cream. It is not food
grade and should not be used in baking. Also,
see Salt glossary listing.
A beverage comprised of carbonated water,
flavored syrup, (or a commercial flavored
carbonated beverage) and a scoop or two of ice
cream.
Ice milk is made like ice cream, except it contains

Ice Pick:
Ice:

Iceberg Lettuce:

Icing Syringe:

Icing, Frosting:
Icing:
Iddba (food industry term):
Identification label (food
industry term):
Ifma (food industry term):
Imbottito:
Impact (food industry term):
Impact (food industry term):
Impulse buy (food industry
term):
In-ad coupon (food industry
term):
In-and-out promotion (food
industry term):
Inbound (food industry term):

Incentive plan or incentive

program (food industry term):

less milk fat and milk solids. It has less calories,

is lighter and less creamy than ice cream.
A tool with a single long, needle-like metal shaft
stemming from a weighted handle, and used to
chip pieces of ice from large blocks.
1. To chill by placing a glass or serving dish in a
freezer so that a coat of frost forms on its
surface. 2. Frozen water. Freezing point for water
is at 32?F (0?C).
The many varieties of this green leafy vegetable
all differ in size and crispness. The most common
types found in the supermarket are butter,
iceberg and romaine. Iceberg has tight, compact
heads with little flavor (except for the heart), but
a very crisp texture.
A cake-decorating tool. The icing syringe is
composed of a tube, plunger and various tips.
The tips can be quickly exchanged to form a
multitude of patterns with the same icing color.
A covering and/or filling which contains large
amounts of sugar used for cakes and pastries.
Sweet coating for cakes and pasties - most often
sugar-based and flavored.
International Dairy-Deli-Bakery Association.
The label showing name, age (or pasteurization)
and the identity of cheese.
International Foodservice Manufacturers
Association.
[Italian] stuffed
Inventory management program and control
technique.
A measurement of customer reaction to
advertising and merchandising.
An unplanned purchase promoted by visual or
other sensory stimulation.
A manufacturer's cents-off coupon appearing in a
retailer's ad.
A retail promotion for a limited selling period that
features product types or quantities not regularly
stocked (e.g., lawn mowers, Christmas
ornaments).
The path customers follow as they enter a store
and begin shopping. The term can also refer to
the flow of products into a warehouse prior to
order selection.
Monetary compensation to employees for
meeting and/or exceeding sales, and other profit
performance goals.

Income statement (food

industry term):
Incremental (food industry
term):
Independent store (food
industry term):
Index (food industry term):

See operating statement.

An increase in product sales volume attributed to

a special promotion or merchandising plan.
A retailer with 1-10 stores with similar operational
policies and programs.
An alphabetical list of products and prices
handled by a wholesaler.
Indian cress:
Nasturtium leaves and flowers, used in salads.
Indian meal:
Yellow cornmeal.
Indian Pudding:
A spicy cornmeal and molasses pudding usually
served with whipped cream, hard sauce, or
cream.
Indirect account or indirect
A retailer purchasing products directly from a
buying group (food industry
wholesaler, rather than manufacturers. See direct
term):
account.
Indirect chain (food industry
A group of retail stores that purchases products
term):
from a wholesaler instead of operating its own
warehouse.
Indirect expense (food industry An expense that does not directly relate to a
term):
specific segment of the business operation.
Indirect selling (food industry A sale of goods by a manufacturer to a service
term):
merchandiser or other wholesaler, who in turn
sells the products to chain store companies or
independent stores.
Individually quick frozen (iqf)
A food processing technique that freezes
(food industry term):
products in the final stage of processing. It is
then wrapped and packaged for shipment.
Industry trade association (food A nonprofit organization that represents
industry term):
members and provides services, e.g., referrals,
direct purchases, lobbying, education services.
Informal display (food industry A haphazard product display, purposely jumbled
term):
in bins or on tables to project a buy-me, wellshopped image. See dump display; jumble
display; mass display.
Information technology (i/t)
Integrated computer systems that provide
(food industry term):
information for business decisions.
Infuse:
To submerge teas or other flavoring ingredients
in a hot liquid in order to extract the flavor into
the liquid.
Infusion Coffee Maker:
This type of coffee maker consists of a glass pot
with a mesh covered plunger that is pressed
downward to trap the coffee grounds after
steeping. Also known as cafetiere or French
press.
Infusion:
The flavor that is extracted from any ingredient
such as tea leaves, herbs or fruit by steeping
them in a liquid such as water, oil or vinegar.

In-line product (food industry

term):
Inner pack (food industry term):
In-pack promotion (food
industry term):
Insalata:
Inset (food industry term):
Inside sales rep (food industry
term):
Inspection report (food industry
term):
Instant redeemable coupon (irc)
(food industry term):
Instant Rice:
Instant Yeast:

Instant-read thermometer:

Institutional advertising (food

industry term):
Institutional and industrial
buyers (food industry term):
Institutional sizes (food
industry term):
Institutional wholesale grocer
(food industry term):
In-stock (food industry term):
In-store advertising (food
industry term):
In-store bakery (food industry
term):

Products that are permanently ordered and

stocked for a store.
A sub-package within a master package.
A coupon packaged with a product.
[Italian] salad
A drop-in fixture used to modify standard grocery
shelving. Used to break up the monotony of
gondola shelving.
See telephone sales rep.
A lost/damage claim describing the condition of
the product.
A coupon located with or attached to a product
for the customer to use immediately or save for
future use.
Fully cooked and flash-frozen rice that can be
rehydrated in boiling water. It is quick but lacks
flavor.
A specially processed form of active dry yeast;
can be mixed into a dough dry (rather than
dissolved) and reduces rising time by up to 50
percent.
A stainless-steel probe thermometer indicating
the temperature of a liquid, mixture, dough, or
meat almost instantly. It is an excellent baker's
tool for yeast bread baking.
Advertising conveying a company's general
image or philosophy as opposed to specific
product information. Also known as image
advertising.
Hospitals, restaurants, schools and other
institutions that buy food and supplies from a
wholesale grocer for consumption, not for resale
Large cans and packages of food products used
in food service preparations, e.g., commissaries,
restaurants.
A wholesaler selling to related businesses in the
food industry; e.g., commissaries, hotels,
restaurants, etc.
Products regularly carried, currently stocked on
the shelves and available for purchase. See outof-stock.
Signage used by a retailer to merchandise
products within a store.
A bakery department producing baked goods in
the store using one of two baking methods:
scratch using ready-made mixes and frozen

dough. making products according to a formula

or bake-off -using ready-made mixes and frozen
dough.
In-store banking (food industry A franchise department in a retail store that
term):
provides full or partial banking services to
customers.
In-store coupon (food industry A coupon only offered to customers who shop in
term):
the store.
In-store demonstrators (food
An employee or temporary person conducting
industry term):
tastings, samplings, and product preparations to
encourage impulse buys from customers.
In-store processor (isp) (food
An in-store computer system that operates the
industry term):
various systems., e.g., point-of-sale register
system, ATM cards, inventory.
In-store signs/promotions (food Signage used by a retailer to merchandise
industry term):
products and displays within the store.
Insulated bakeware:
Metal bakeware constructed of two layers which
are separated by an insulating cushion of air.
Benefits of baking with insulated bakeware
include even baking and consistent results with
less bottom crust browning. With insulated
baking pans, the oven temperature for cake and
brownie mixes should be set 250F higher. For all
other baked goods, use the recommended
temperatures, but longer bake times may be
needed.
Insulated containers (food
Containers used to hold hot or cold products to
industry term):
ensure that they will be in good condition when
they get to the customer's home.
Integrated approach (food
Creating opportunities for solution selling of
industry term):
products throughout all departments in a store.
Integrated edi (electronic data A term applied to the direct entry of information
interchange) (food industry
received electronically into the recipient's
term):
computer system (e.g., the entry of a transmitted
invoice directly into the accounts payable ledger).
Integrated EDI eliminates manual checking,
saving time and costs. It requires the sender to
adhere strictly to standard formats. Some
programs that depend on integrated EDI are
computer assisted ordering, continuous
replenishment and direct store delivery.
Integration (food industry term): General merchandise and health and beauty aids
shelved in aisles with food, not in a separate
store area.
Intercom (food industry term): An in-store communication system used by
employees to speak with one another.
Interest expense (food industry The cost of borrowed money including all interest
term):
charges on short- or long-term debt and capital
lease obligations.

Intermodal (food industry term): Transporting products by a variety of

transportation vehicles.
Intermodal container (food
See container.
industry term):
Internal audit (food industry
A staff department that is responsible for
term):
performing operational audits of the stores. The
areas audited include pricing, receiving,
bookkeeping and security areas.
Internal borrowing rate (food
The rate at which money can be borrowed within
industry term):
the company.
International dairy-deli-bakery P.O. Box 5528 313 Price Place, Suite 202
assoc. (iddba) (food industry
Madison, WI 53705-0528 (608) 238-7908
term):
Internet (food industry term):
A global computer network. The system allows
you to send and receive communications;
conduct research; access public or private
databases and advertise products and services.
Internet coupons (food industry Electronically redeemed coupons using the
term):
Internet.
Interstore transfer (food
An invoice showing a transfer of merchandise or
industry term):
wages between separate stores.
Intranet (food industry term):
An internal computer network to facilitate
corporate communications with access limited to
a company.
Introductory allowance (food
One-time manufacturer's discount for an initial
industry term):
purchase of a new or existing product.
Introductory offer (food
A manufacturer's incentive on a new or improved
industry term):
product. See handling charge.
Inventory (food industry term): Stock-on-hand. An analysis of inventory in the
store which provides the company with valuable
information regarding shrink, inventory level and
management performance.
Inventory carrying cost (food
The total dollar value of all products carried by a
industry term):
retailer.
Inventory control (food industry The management of product-flow through the
term):
retail/ wholesale system.
Inventory loss (food industry
A condition that occurs when there is less
term):
product on hand than should be; resulting in
lower sales and shrink.
Inventory management program A purchasing software program that facilitates
and control technique (impact) inventory control, including ordering, shipping
(food industry term):
and distributing products.
Inventory turnover (food
The rate at which products must be restocked
industry term):
because of customer sales.
Invert sugar:
Sugar syrup exposed to a small amount of acid
and heating to break sucrose into glucose and
fructose to reduce the size of the crystals. Invert
sugar is used for fondant icings for cakes.

Invoice (food industry term):

Invoice adjustment (food
industry term):
Involtini:
Iodized Salt:
Iph (food industry term):
Iplermagronen:
Iqf (food industry term):
Iraqi Cuisine:

An itemized statement of products received

showing items shipped, price and total amount
billed.
Plus or minus on an invoice due to damaged
goods, shortage, etc.
Thin slices of meat or fish which are stuffed and
rolled. They may then be saut ed, grilled or
baked.
Table salt (sodium chloride) containing potassium
iodide, a source of the essential nutrient iodine.
Items per hour.
Swiss specialty of macaroni, potatoes, onions,
cheese and cream.
Individually quick frozen.
Iraqi food is rich and diverse, incorporating
spices typical of Arabic cooking, such as saffron
and mint. The preferred meats in Iraq are lamb,
beef, goat, mutton and poultry; Muslims do not
eat pork or pork products. As in other Middle
Eastern countries, Iraqi meat dishes often
combine vegetables and rice. Iraqui popular main
courses include kebabs, which are skewered
chunks of grilled meat; quzi, roasted and stuffed
lamb; and kubba, which is minced meat with
nuts, raisins and spices. Masgouf is a special
dish made from fish that live in the Tigres river.
Another popular dish is tripe, a dish made of
cow's stomach. Most meals are accompanied by
flat rounds of bread (samoons).
For dessert, people enjoy some of Iraq's local
fruits, rice pudding, Turkish Delight, sesame
cookies, or baklava, a pastry made with honey
and pistachios layered between filo sheets.

Irc (food industry term):

Irish coffee:
Irish Soda Bread:

The most widely consumed drinks in Iraq are

coffee and tea. Arabic coffee is famous for its
strong flavor. In Iraq, people brew their coffee
thick and bitter, and serve it black. Tea is usually
served in small glasses and drunk sweetened,
without milk. Fruit juices and soft drinks are also
popular.
Instant redeemable coupon.
Coffee flavored with Irish whiskey and topped
with thick cream.
A traditional Irish quick bread that uses baking
soda as its leavener. It's usually made with
buttermilk and may include currants or caraway
seed.

Irish stew:
Iron:

A stew including mutton and vegetables.

A mineral used by the blood for forming
hemoglobin. Red meat, fish, eggs, and legumes
are significant iron sources.
Irradiation (food industry term): A food preservation process that utilizes radiation
to control bacteria growth and increase shelf-life.
Isinglass:
Gelatin made from fish viscera.
Island display (food industry
A free-standing retail display built in the center of
term):
wide aisles to divert traffic. Products may be
case-stacked on the floor or placed on portable
tables or fixtures.
Isp (food industry term):
In-store processor.
Italian Parsley:
Parsley with flat leaves. Italian parsley has a
stronger flavor than curly leaf parsley.
Italian sausage:
A popular pizza topping consisting of pork
flavored with garlic and fennel. Available in sweet
and hot styles, the latter of which contains hot
peppers.
Italian Sausage:
Coarse sausage usually seasoned with garlic
and fennel seed or anise seed; generally sold in
plump links in two varieties, hot (flavored with hot
red peppers) and sweet (no added peppers).
Italian sausage:
This pork sausage is available in two forms, hot
(spiced with hot red peppers) and sweet, and is
usually seasoned with garlic.
Italian Seasoning:
A blend of dried herbs used in Italian cuisine,
containing basil oregano, rosemary, thyme, sage,
marjoram, and red pepper.
Item (food industry term):
Products carried in-stock by a retailer or
wholesaler.
Item maintenance (food
An EDI transaction, UCS 888, used by sellers to
industry term):
electronically provide customers with physical
product parameters for consumer item, unit of
sale, unit, and unit load. Parameters include
identification codes, size, weight, cube and
descriptions.
Item pricing (food industry
Attaching the retail price to each product.
term):
Item re-order point (food
A designated inventory level at which additional
industry term):
product should be ordered. Re-order points are
generally related to shelf capacity and item case
pack.
Items per hour (food industry
An average amount of items checked/scanned in
term):
an hour by a cashier.
[Spanish] wild boar.
Jaban:
Jack (food industry term):
A wheeled device with lifting capabilities, used to
move pallets or heavy loads of product (often

Jackfruit:

Jackrabbit:

Jaggery:
Jaiba:
Jalapeno cheese:
Jalapeno peppers, fresh:

Jalapeno Peppers:

Jalapenos en escabeche:
Jam:
Jam:
Jamaica:

Jambalaya:

onto skids or pallets).

A very large (up to 100 pounds) tree-borne fruit
from East India. Related to the breadfruit in the
mulberry family, it has thick flesh with a flavor
suggestive of a pineapple and banana with
edible seeds. Can be used as a starchy
vegetable when green; once ripe, used as a
dessert or dried.
A hare native to North America; originally called
"jackass rabbit" because of its long ears; fivepound jackrabbits are about one year old and are
best for roasting; the meat is dark, rich and more
gamey than rabbit.
Coarse brown sugar made from the sap of the
palmyra palm. Also known as palm sugar. It can
be found in East Indian markets.
[Spanish] small, hard-shelled crab.
Asadero cheese blended and molded with
jalapeno chiles; jalapeno jack may be
substituted.
The dark green jalapeno is the unripe version of
the red which often ships with white veins on the
outer skin. This does not affect the flavor or
quality. They are about 3 inches long, with a
rounded tip. They ripen to red and range from hot
to very hot, the smallest being the hottest; they
take their name from Jalapa, the capital of
Veracruz, Mexico; sold fresh, canned or pickled;
when dried and smoked, they are called chipotle
peppers. Delicious when roasted, stewed or
pickled; both are a delight stuffed with cheese or
peanut butter and grilled. Jalapeno Poppers
became popular in the 90s. Heat ranges from hot
to very hot.
A short, dark green, tapered chile pepper with
thick flesh. It is moderately hot and available
fresh or canned. Dry, smoked jalapenos are
known as chipolte peppers.
[Spanish] pickled jalapenos.
A thick, cooked mixture of fruit, sugar, and
usually pectin.
Thick syrupy mixture of fruit and sugar.
[Spanish] hibiscus; deep red calyxes that cover
the blossoms before the flowers open; used to
flavor beverages; commonly labeled sorrel in
markets.
A Creole dish of ham, shrimp, crayfish and or
sausage cooked with rice, tomatoes, green
peppers, onions and seasonings.

Jambalaya:

Jambolan:

Jambon:
Jamon:
Jarabe:
Jardiniere (a la):
Jardiniere:
Jarlsberg Cheese:
Jarlsberg cheese:
Jarros:
Jasmine Rice:
Jasmine rice:
Javelina:
Jell:
Jelly Roll Pan:
Jelly Roll:
Jelly:
Jelly-roll pan:

Jengibre:
Jerk:

The Cajun-Creole version of paella, though more

highly spiced. The only consistent ingredients
among all of the jambalaya recipes are rice,
tomatoes, peppers, and onions. Ingredients used
for jambalaya are ham, oysters, chicken,
Andouille sausage, duck, shrimp and game birds.
Also known as the Java plum, this fruit is native
to India and parts of southeast Asia. It is known
for its pear-like shape and purple skin. The flesh
can be slightly purple or white with a tart flavor.
[French] ham.
[Spanish] ham.
[Spanish] syrup.
Garden vegetables used as a garnish, usually
carrots, green beans, onions and turnips.
Garnished or served with diced vegetables.
A Norwegian cow's milk cheese, similar to Swiss
cheese, that is firm in texture and nutty in flavor.
[Norwegian] cow's milk cheese that is firm in
texture and nutty in flavor. Similar to Swiss
cheese.
[Spanish] pitchers.
An aromatic long-grain rice from Thailand that is
soft and sticky when cooked.
Fragrant long grain rice from Thailand that is
distinctly aromatic when cooked. The length of
each grain is four to five times its width.
Collared peccary; small wild pig found in the
Southwest.
To congeal
A 1-inch-deep rectangular baking sheet used for
making the thin sponge cakes used for jelly rolls.
A cake made of a layer of sponge cake spread
with jelly or other filling then rolled up.
A clear, cooked mixture of fruit juice, sugar, and
usually pectin.
A rectangular baking pan that features a 1-inch
edge and is usually 18 x 13 inches in size commercially known as a "half-sheet pan." In
home baking, sizes vary; a common size listed in
recipes is 15 x 10 x 1 inch. It is preferred for
baking sheet cakes, sponge cakes, or bars. (It
gets its name because the sponge cake for a
jelly roll cake is baked in this pan.)
[Spanish] ginger.
A Jamaican process where meat and poultry are
marinated in herbs and spices, then cooked over
a pimento (allspice) wood fire. Jerk spices are

Jerky:
Jerky:

Jerky:
Jerusalem artichoke
(sunchoke):

Jerusalem Artichoke:

J-hook (food industry term):

Jicama:

Jicama:

Jigger:
J-i-t (food industry term):
Jitomate:
Job description (food industry
term):

available commercially.
Meat that is cut into long, narrow, strips then
dried. Beef is the most commonly used meat for
jerky. Also known as "Jerked Meat."
Thin strips of dried meat. Jerky is traditionally
made from beef and dried in the sun, but can be
made from other meats and prepared in an oven;
it has a salty flavor and tough, chewy
consistency.
highly seasoned dried meat in strips.
Knobby root (tuber) which keeps well under
refrigeration; they discolor after peeling, so dip
them in lemon water as the flesh is exposed.
They have a very firm flesh and a flavor
reminiscent of globe artichokes. These are used
as a vegetable, in soups, or cooked and served
in salads.
A tuber, also called sunchoke, with a very firm
flesh and a flavour reminiscent of globe
artichokes. These are used as a vegetable, in
soups, or cooked and served in salads.
A wire clip-on hook that attaches to the front
edge of a grocery gondola and is used to display
high-impulse products and gadgets, usually
packaged on punched cards. Also called profit
hooks or profit pegs.
A brown-skinned root vegetable with a crunchy
white flesh and mildly sweet flavor, jicama is
good both raw and cooked. Also referred to as
the Mexican potato.
Nicknamed yam bean and Mexican potato; a
low-calorie thick brown-skinned root vegetable
with white crunchy flesh that tastes like a cross
between a water chestnut and a potato; after the
fibrous skin has been pared away, jicama flesh
will not discolor; primarily used in salads; when
eaten raw, it is usually sprinkled with lime juice
and chili powder; the smaller jicama are the most
sweet and moist. Its flavor is mild and sweet. It is
a fair source for vitamin C and potassium.
A liquid measure equal to 1 1/2 fluid ounces.
Just-in-time delivery.
[Spanish] word for the tomato most commonly
used in Mexico's interior.
A written statement communicating an
employee's function within the workplace. It
specifies the job duties or assignments for a
position and the standards by which the
employee will be judged.

Jobber (food industry term):

A full-line wholesaler capable of providing a

variety of retail services including product
distribution, ordering, stocking, advertising,
financial information and reporting. See rack
jobber.
Jocoque:
[Mexican] sour cream that has equal or less fat
content than American sour cream. Also referred
to as salted buttermilk, although thicker. Its
flavors range from mildly tangy to refreshingly
sharp.
Johnny cakes:
See "Hoe Cakes."
Johnnycake, Johnny Cake, Hoe A mixture of cornmeal, salt, and boiling water or
Cake:
cold milk that is shaped into a large patty shape
and fried like a griddlecake.
Joint:
Prime cut of meat for roasting; to divide meat,
game or poultry into individual pieces.
Journal (food industry term):
A printed tape inside a cash register that records
all ongoing customer transactions. Also known as
Journal Tape.
Jugged:
Meat or wild game dishes, such as jugged hare,
which is stewed in a covered pot.
Jugo:
[Spanish] juice.
Juice:
The liquid extracted from any raw food, usually
fruit.
Jujube:
A datelike fruit, most often red with yellow flesh,
whose taste resembles that of a prune. Originally
from China, jujube is now also cultivated in
California.
Julep:
A sweet alcoholic drink flavored with the leaves
of an aromatic plant; from the Arab "julab," for
rosewater. The most famous julep is the
American mint julep.
Julienne:
To cut food, usually vegetables, into thin
stick:shaped pieces.
Julienne:
To cut into slivers resembling matchsticks.
Julienne:
To cut into long thin match-size strips,
approximately 1/8-inch wide and 2-inches long.
Julienne:
To cut into thin match-like, narrow strips. The
term is usually associated with vegetables, but
may be applied to cooked meat or fish.
Jumble display (food industry A dump display of a variety of similarly priced
term):
products. See dump display; mass display.
Jumble:
An rich old-fashioned sugar cookie.
Juniper berries:
Strong, piney, and slightly sweet berries from an
evergreen tree. Most often used in making gin,
the berries are good in making marinade for
poultry, game and fish, or added to sauerkraut.
The blue-green berries can be purchased dried.

Sold as a bottled spice in most supermarkets.

Aromatic blue-black berry of an evergreen bush
native to Europe and America. Juniper berries
are most often found dried, as they are too bitter
to eat raw, and are used to flavor meats
(especially game), sauces, stews, and gin.
Crushing before use helps release their flavor.
This fruit is also known as a box huckleberry.
Junket:
Sweetened milk, thickened with rennin and used
as a cream substitute or dessert. Junket is
usually served cold and can be accompanied by
fruit.
Jus, au:
[French] meat served with its natural juices.
Jus:
Natural juices released by roasting meats.
Jus:
[French] a rich, lightly reduced stock used as a
sauce for roasted meats. Many of these are
started by deglazing the roasting pan, then
reduced to achieve the rich flavor desired.
Just-in-time delivery (j-i-t) (food An inventory control system that replenishes and
industry term):
delivers products to a retailer just as a current
supply is depleted
[German] coffee.
Kaffee:
Kaffeekuchen:
[German] coffee cake.
Kaffir lime leaves:
Dried leaves from the Kaffir lime tree. Pale green
in color, resembling a bay leaf. Purchase in
packages in Oriental markets.
Kaffir Lime:
The Kaffir lime is widely grown throughout southeast Asia. The rind and leaves are used for
flavouring Thai curries. The fruit is yellow when
mature but harvested while still green.
Kahlua:
A coffee-flavored liqueur form Mexico.
Kahlua:
dark Mexican coffee liqueur.
Kaiser Roll:
A large, round yeast roll with a crisp crust, used
for making sandwiches or served as a breakfast
roll.
Kalakukko:
A Finnish dish of bread filled with fish.
Kalamata Olives, Calamata
A dark purple, fruity Greek olive.
Olives:
Kalamata olives:
[Greek] also Calamata. Purplish-black Greek
cured in vinegar.
Kale:
Curly-leafed member of the cabbage family
which grows in loose bunches. The strongtasting leaves are rich in vitamins A and C,
potassium, calcium and iron; frequently eaten
boiled or used as garnish.
Kale:
Flavorful, curly-leafed green, widely available.
Collards and kale may be substituted for each
Juniper Berry:

Kamoboko:
Kampyo:
Kamut:

Karo:
Kartofflen:
Kase:
Kasha:
Kasha:

Kasseri Cheese:

Kataifi:

Katsuo:

Kebab, Kabob, Kabab:

other.
A variety of Japanese fish paste cake.
Japanese gourd shavings that are a popular
stuffing for sushi. Find in Japanese markets.
Kamut was cultivated in Egypt more than 4,000
years ago, the name itself comes from the
ancient Egyptian word for "wheat." Kamut does
contain gluten, but most people who are allergic
or sensitive to wheat can tolerate it. Its grains
look something like thick, slightly flattened rice
grains, and it has a nutty, almost buttery flavor.
Kamut flour can be substituted for wheat flour in
most recipes. Combine cooked kamut with dried
cranberries and feta cheese for a quick cold
salad, or use it as a base for pilafs.
Commercial brand of syrup that is available in
dark or light.
[German] potatoes.
[German] cheese.
Buckwheat grouts.
Toasted, hulled and crushed buckwheat groats
(seeds) with a mildly nutty taste. Common in
Middle Eastern, Russian and Jewish dishes. Find
in large Jewish markets.
Greek cheese made from sheep's or goat's milk,
with a sharp, salty flavor. As it matures, it
develops a hard texture that is perfect for grating.
This white cheese is delicious plain, grated over
hot foods or used in cooking, and is the cheese
used in the Greek dish saganaki. An American
version of kasseri is made with cow's milk.
A popular Middle Eastern pastry made with a
special form of shredded phyllo dough which is
also called kataifi. Most forms of kataifi are
sweets, typically with nuts and honey which
make them flavorful, crunchy, and very sweet.
However, some cooks also use kataifi dough to
make unique savory appetizers which may be
made with ground meat or vegetables. Many
Middle Eastern bakeries stock kataifi, and it is
also possible to make pastries with kataifi at
home, for cooks with steady hands and patience.
This small tuna (6 to 8 pounds) has a
light:colored meat similar to yellowfin. "Katsuo" is
the Japanese name for this fish. The Hawaiians
call it "aku."
Cubes of food (meat, poultry, seafood, fruit or
vegetables) placed on a skewer then marinated

Kebab, kebob:
Kedgeree:

Kedgeree:

Kefir:

Kelp:

Ketchup, Catsup:
Ketchup:

Kettle:
Key account (food industry
term):
Key Lime:
Key limes:

before cooking. Vegetables and fruit can be

alternated with the meat and then grilled.
[Turkish] also spelled kabob, these are skewers
of meat, fish, or vegetables grilled over a fire. All
countries serve some version of this dish.
An Indian dish containing rice, lentils and onions.
An English variation adds smoked fish, hardboiled eggs and a cream curry sauce. Also
known as kegeree.
A British variation of an Indian dish with rice,
smoked fish, hard cooked eggs, and bechamel
sauce flavored with curry. Finnan Haddie is most
often used, but smoked sturgeon or salmon are
excellent substitutes.
A fermented milk drink similar to a lassi, flavored
with salt or spices. Where available, kefir is made
with camel milk. The word "kefir" is derived from
the Turkish word keif, which loosely translates to;
good-feeling, feeling of well-being or feelinggood. Kefir is a refreshing probiotic cultured-milk
beverage, which is believed to originate in the
Northern Caucasus Mountains many centuries
ago. Kefir has a uniform thick creamy
consistency, a slightly sour refreshing taste, with
a mild aroma of fresh yeast. Kefir also has a
slight naturally carbonated effervescent "zest". To
round this all off, kefir may contain between 0.08
to 2 % alcohol. Many aromatic compounds
contribute to kefir's unique flavor and distinctive
pleasant aroma.
Dried seaweed used for making dashi stock.
Kombu, a dried rolled kelp, is used as a flavoring
in Sushi Rice. Found in health food stores,
Japanese or Korean markets.
A thick and spicy tomato sauce used as a
condiment or a cooking ingredient.
Also spelled "catsup." A term derived from Asian
cookery, this sauce is known to be a sweet sauce
made from tomatoes. Other forms of ketchup are
made from walnuts, mushrooms, and grapes.
A large metal pot, usually made of iron, with a
looped handle and a lid.
A wholesaler's or manufacturer's primary
customer that provides the majority of sales
volume.
Small, tart, yellowish limes from Florida.
Small, yellow-green limes that are tarter in flavor
than the more common Persian limes. They are
most famous for their role in key lime pie, the

tangy custard pie made with a meringue topping.

Key limes are often hard to find.
Kick plate (base) (food industry A metal sheet, usually at the bottom of doors, for
term):
protection purposes.
Kiddie corral (food industry
An area dedicated for children's play in a store.
term):
Kidney Bean:
A medium-sized, kidney-shaped bean with a dark
red skin, cream-colored firm flesh and a bland
flavor. Available fresh, dried and canned.
Kidney bean:
This reddish-brown dried bean is up to an inch
long and, naturally kidney shaped. Virtually allpurpose, the are good cooked alone or added
into any variety of dishes.
Kidney:
The kidneys are a pair of glandular organs in the
abdominal cavities of mammals and reptiles.
Calf's and lamb's kidneys are amongst the most
delicate. Pig's kidneys are larger and coarser and
make good pates.
Kielbasa, Kielbasi, Kielbasy,
A seasoned and smoked sausage usually made
Polish Sausage:
from pork.
Kielbasa:
A highly seasoned smoked sausage of Polish
origin made from pork and (sometimes) beef. It is
flavored with garlic and other spices. Can be
served cold or hot.
Killing the Onion:
A Turkish technique for taming onions is
described as "killing" the onion - soaking it in
salted water to draw out some of its harshness.
Kim Chee Cucumber:
A very spicy pickled cabbage mixture of Korean
origin. Also known as Korean cabbage pickle.
Kimchi (kimchee):
The fiery cabbage-based staple of Korea, heavily
seasoned with garlic and chile.
King crab:
A giant crab that can grow up to 10 feet,
claw:to:claw. It has snowy white meat edged in
red. Because their numbers are rapidly
decreasing, the catch is rigidly quota:controlled.
King prawns:
[Great Britain] Jumbo shrimp.
King salmon:
Considered the finest Pacific salmon. This
high:fat, soft textured fish can reach up to 120
pounds. Also called the "Chinook Salmon."
King, a la:
Food served in a cream sauce, often on toast.
Kingfish:
Any of several varieties of drum found along the
Atlantic coast.
Kiosk (food industry term):
An interactive, video terminal featuring recipes or
product locations for customer service.
Kipper:
Salted, smoked herring.
Kippered Herring:
Smoked or dried herring.
Kippered snack:
Herring that is split, cured by salting, drying, and
cold:smoking. Also called "Kippered Herring" and

Kirsch:
Kirsch:
Kitchen Bouquet:
Kitchen Bouquet:

Kitchen paper:
Kitchen Shears:

Kitchen String:
Kitchen:
Kites (food industry term):
Kiwi:

Kiwi; Kiwi Fruit; Kiwifruit:

Knackwurst:

Knackwurst; Knockwurst:

"Kippers."
A clear brandy distilled from cherry juice and pits.
Usually added to cherries jubilee or fondue
sauces
A clear brandy distilled from cherry juice and pits.
In cookery, it is most prominently known as a
flavorful addition to fondue and Cherries Jubilee.
A trade name for a bottled sauce used for flavor
and color enhancement.
Brand name for a bottled seasoning used to
flavor and color gravy. It is also known as
"baker's caramel (burnt sugar caramel)" or
"blackjack." You can make your own by
combining 1 cup firmly packed brown sugar and
2 tablespoons water in a saucepan and cook,
stirring constantly, until sugar is dissolved (about
2 minutes). Gradually add 1 cup boiling water;
continue cooking until it becomes syrupy (about
15 minutes).
Paper towel.
Strong, sharp scissors with multiple uses
including cutting fish, poultry, meat and produce.
One blade may have a serrated edge. This tool
can snip herbs and crack nuts too.
Linen string used for trussing poultry and
securing stuffed or rolled pieces of meat before
cooking. Also known as butcher's twine.
The place in a home where cooking takes place.
A price list that includes wholesale/retail costs
and advances.
The kiwi fruit is originally from China, but is now
widely grown in all moderate climates. Its stark
green color makes it a popular garnish, but it is a
pleasant tasting fruit on its own.
A small ovoid shaped fruit with a greenish-brown
skin covered with fuzz, lime green flesh that
becomes more yellow toward the center, many
small, edible black seeds and a sweet-tart flavor.
A smoked and cooked sausage made from beef
and/or pork. It is shorter and larger in diameter
than a frank and is strongly seasoned with
garlic.
A plump German sausage made from beef and
pork and seasoned with garlic; can be boiled,
broiled or grilled and is traditionally served with
sauerkraut. The name resulted from the cracking
sound the casing makes when first bitten into:
"knack" is the German word for crack.

Knead
Knead:
Knead:
Knead:
Kneading:
Knives:

Knudel:
Kohlrabi:

Kohlrabi:
Kolbassy:

Kombu (Konbu):
Kombu:
Korean Pickling Salt:
Kosher (food industry term):
Kosher salt:

Kosher Salt:

Kosher salt:

Working dough by hand or in a mixer to combine

ingredients and develop proper consistency
To manipulate with a pressing motion
accompanied by folding and stretching.
To work dough with the heels of your hands in a
pressing and folding motion until it becomes
smooth and elastic.
To work dough with the hands, folding over,
pressing down and turning repeatedly.
Working with dough with the heels of your hands
by pressing and folding it and turning the dough
a quarter turn after each press and fold.
Knives come in many shapes and sizes, but all
have at least one thing in common. A knife, by
definition, is a sharp-edged cutting instrument
with a handle.
[German] dumpling.
A hybrid of cabbage and turnips; the pale green
or pale purple bulbous stem is mild and sweet
when young. The bulb tastes like a mild, sweet
turnip. Kohlrabi is available from midspring to
midfall.
A bulbous member of the cabbage family that
resembles a turnip in appearance and flavor, and
can be treated as such.
A highly seasoned smoked sausage of Polish
origin made from pork and (sometimes) beef. It is
flavored with garlic and other spices. Can be
served cold or hot. Also called "polish sausage"
or "Kielbassa."
A large edible seaweed used in Japanese
cooking.
A large edible seaweed used in Japanese
cooking.
A coarse salt used in making Korean delicacies
like Kimchee. Substitute kosher salt if necessary.
Items prepared in accordance with Jewish
dietary law under the guidance of a Rabbi.
A coarse-flake salt used for koshering meats, for
topping baked goods, or where a coarse salt is
preferred. It is not iodized, but may contain an
anti-caking agent.
urified, refined rock salt approved for use on
kosher meats. It is also used for pickling because
it contains no magnesium carbonate and will not
cloud brine solutions. Also known as coarse salt
or pickling salt.
Coarse-grained salt that is easy to handle; keep

a container near the stove and use it while you

cook.
Kosher:
Food prepared according to Jewish dietary laws.
Kosher dietary laws identify three classifications
of foods: meat, dairy and pareve. Pareve (parve)
refers to a neutral food that can be used with
either meat or dairy.
Kosher:
Ritually fit for use in accordance with Orthodox
Jewish law.
Krusten:
[German] pastries.
Kuchen:
[German] cake, usually yeast cake.
Kugelhopf:
A Central European yeast cake filled with raisins
(or currants), nuts and candied fruit and baked in
a special fluted tube pan.
Kugelhopf:
A yeast cake from Alsace baked in a large crownlike earthenware dish. It is similar to brioche,
though less rich, and flavored with currants or
golden raisins and almonds. This is mainly eaten
for breakfast.
Kuminost Cheese; Kumminost: Danish semifirm cheese made from whole or
skimmed cow's milk, having either a natural or
waxed rind and a pale yellow to orange interior;
flavored with cumin, caraway seed and clove.
Kuminost is excellent in casseroles and for
snacks and sandwiches. Also known as
nokkelost.
Kumquat:
A fruit which looks like a tiny orange. The rind is
sweet and the flesh is tart. The fruit can be eaten
rind and all. Usually found pickled, candied or in
preserves or marmalade.
Kumquat:
A very small citrus-like fruit (it actually isn't one
although it looks and acts like one) with the
unique quality of having a sweet skin and bitter
flesh. These are used in pastry making,
preserves and chutneys.
Kwik-indexes (food industry
A list of the leading 200 supermarket operators
term):
and the top 50 convenience store companies,
ranked by sales volume.
Naan:

a white flour Indian flat bread. It is one of the

most loved Indian breads. A trip to an Indian
restaurant usually involves the ordering of some
kind of Naan. It is traditionally made in a brick
and clay tandoor oven. Traditionally served as an
accompaniment with an Indian curry, Naan's can
also be used to wrap seasoned grilled meats,
seafood, or vegetables. A naan should be served
hot and eaten immediately or else it tends to get
chewy.

Nabo:
Nacds (food industry term):
Nachos:
Nachos:
Nacs (food industry term):
Nage:

Nam Pla:
Nantua:
Napa Cabbage:

Napa cabbage:
Naranja agria:
Naranja dulce:
Naranjas:
Nasft (food industry term):
Nasturtium:

Nasturtium:
Natilla:

National association of
wholesale -distributors (nawd)
(food industry term):
National association. For the
specialty food trade (nasft)
(food industry term):
National brand (food industry
term):

[Spanish] turnip.
National Association of Chain Drug Stores.
An hors d'oeuvre of tostados topped with jack
cheese, sour cream, and jalapeno chile.
[Spanish] tortilla chips that are topped with
cheese, chiles, etc., then heated until the cheese
melts; originated in El Paso, Texas.
National Association of Convenience Stores.
An aromatic broth in which crustaceans are
cooked. The shellfish is then served with this
broth. The most notable of these dishes is lobster
la nage.
See "Fish Sauce."
A name given to dishes containing crayfish. This
includes crayfish tails and sauces made with a
crayfish fumet.
This oval-shaped broad-leafed head has very
crisp, pale green crinkled leaves and a sweet,
delicate flavor. It is used extensively in stir-fried
dishes and soups, and absorbs flavors
beautifully.
Sometimes called Chinese celery cabbage.
Found in many supermarkets and Oriental
markets.
[Spanish] sour orange.
[Spanish] sweet orange.
[Spanish] oranges.
National Association for the Specialty Food
Trade.
All parts of the nasturtium are eaten, except the
roots. The leaves and stems are peppery, and
may be added to salads or sandwiches. Whole
flowers may be used as a garnish, and seeds
and buds can be pickled like capers.
See "Indian cress."
[Spanish] custard dessert; similar to floating
island, with stiffly beaten egg whites layered on
top of an egg custard; often accompanied with
fresh or poached fruits.
1725 K St., N.W., Suite 710 Washington, DC
20006 (202) 872-0885
8 W. 40th St. New York, NY 10018 (212) 9211690
A product distributed and sold nationwide.
Usually nationally advertised with strong
customer loyalty.

National broiler council (food

industry term):
National fisheries institute (nfi)
(food industry term):
National food brokers
association (nfba) (food
industry term):
National food processors
association (nfpa) (food
industry term):
National frozen food
association inc. (nffa) (food
industry term):
National grocers association
(nga) (food industry term):
National livestock & meat board
(food industry term):
National restaurant association
(nra) (food industry term):
National soft drink association
(nsda) (food industry term):
National voluntary wholesale
grocer (food industry term):
Natto:

Natural-rind cheese:
Navarin:
Navarin:
Navy Bean:

Nawd (food industry term):

Neapolitan:
Near-pack premium (food
industry term):
Nectarine:

1155 15th St., N.W. Washington, DC 20005 (202)

296-2622
1525 Wilson Blvd., Suite 500 Arlington, VA 22209
(703) 524-8880
1010 Massachusetts Ave., N.W. Washington, DC
20001 (202) 789-2844
1401 New York Ave., N.W. Washington, DC
20005 (202) 639-5900
P.O. Box 6069 4755 Linglestown Rd., #300
Harrisburg, PA 17112 (717) 657-8601
1825 Samuel Morse Dr. Reston, VA 22090 (703)
437-5300
444 N. Michigan Ave. Chicago, IL 60611 (312)
467-5520
1200 17th St., N.W. Washington, DC 20036 (202)
331-5900
1101 16th St., N.W. Washington, DC 20036 (202)
463-6732
A franchised member wholesaler of a national,
voluntary group corporation that can offer
retailers franchises and supply products.
A Japanese flavoring and table condiment made
from soybeans that have been steamed,
fermented and mashed. Natto has a gummy
texture and strong cheeselike flavor; often mixed
with other ingredients such as soy sauce and
mustard.
Self-formed thin rinds, no molds or washing
(English stilton, mimolette, tomme de savoie).
French stew made with mutton or lamb and
onions, turnips, potatoes, and herbs.
A stew of browned lamb.
A variety of kidney bean; small and ovoid with a
white skin and flesh; a staple of the U.S. Navy
since the 1880s, it is also known as the beautiful
bean, Boston bean, and Yankee bean.
National Association of Wholesale Distributors
[Italian] Ice creams and sweet cakes in layers of
different colors and flavors.
A special premium offered to customers who buy
a product that is displayed close to that product
or at the front end of the store.
A sweet, firm relative of the peach with smooth
skin. Select nectarines that have rich color (red
swatches over a bright golden yellow

background), a fragrant aroma and a plumpness

that gives slightly to the touch.
Nectarine:
A smooth-skinned variety of the peach family.
Negative check authorization
A denial of a customer's check by a checking
(food industry term):
service or in-store database.
Negro:
[Spanish] black.
Neighborhood shopping center A planned center that has several stores,
(food industry term):
anchored by a supermarket .
Nesselrode:
A mixture of candied fruit, nuts and cherries used
in desserts.
Nesselrode:
A dessert or sauce with rum and fruit flavor, often
with chestnuts.
Net profit (food industry term): The difference between gross profit and the cost
of doing business. Commonly expressed as a
percentage of sales. The dollar amount that
remains after goods are sold and all costs are
subtracted. Usually reported two ways by
corporations: before and after taxes.
Net property and equipment
The value of all property, plant and equipment,
(food industry term):
including capital leases minus accumulated
depreciation and amortization.
Net sales (food industry term): Gross sales minus adjustments and returns. The
final figure.
Network exchange (nex/ucs)
An electronic communication, utilizing public
(food industry term):
telecommunications networks, that facilitates the
exchange of data and information between
office-based computer systems. See UCS;
DEX/UCS.
Neufchatel Cheese:
A soft unripened cheese originally from
Neufchatel-en-Bray, France. It has a fat content
of 44-48%. Philadelphia sells it as low-fat cream
cheese in the U.S.
Neufchatel:
[French] A soft unripened cheese originally from
Neufchatel-en-Bray, France. It has a fat content
of 44 to 48%. Also available as low-fat cream
cheese in the U.S.
Neutralizing charge (food
A fixed weekly fee, charged to retailers who are
industry term):
stockholders in a wholesale operation, that
covers an increased cost of service that was not
billed on an original invoice for merchandise.
New distribution (food industry An authorization to receive and stock a new
term):
product.
New distribution allowance
See distribution allowance.
(food industry term):
New Mexican chiles:
Formerly known as Anaheim chiles; long green
chiles grown in New Mexico; poblanos may be
substituted.
New Mexico red chiles:
A fresh chile; mild to medium hot; keeps its same

name in both dried and fresh forms; mild chile

with an earthy flavor, slightly tart with a hint of
dried cherry; seen often strung in ristras for
drying; used in pipiens, salsas and barbecue
sauces.
New product information sheet A buyer's data sheet listing product and
(food industry term):
promotional information and allowances that
must be completed by the seller at the buying
office.
Newburg:
A rich dish of cooked lobster, shrimp, or other
shellfish in a sauce made of cream, butter, egg
yolks, sherry, and seasonings. The dish is often
served over toast points.
Newburg:
Served with a hot cream sauce containing sherry
and pieces of lobster.
Nex/ucs (food industry term):
Network exchange.
Nfba (food industry term):
National Food Brokers Association.
Nffa (food industry term):
National Frozen Food Association Inc.
Nfi (food industry term):
National Fisheries Institute.
Nfpa (food industry term):
National Food Processors Association.
Nga (food industry term):
National Grocers Association.
Niche marketing (food industry Advertising and marketing tailored to a specific
term):
demographic population with similar purchasing
behaviors. Also known as target marketing.
Nicoise and Gaeta Olives:
Small black olives from the south of France and
from Italy. They have a pure olive taste and come
packed with their pits. Green Nicoise olives come
already pitted. Their flavor is more tart than the
black olives.
Nicoise Olive:
Small French black (harvested fully ripe) olive
with a high pit-to-meat ratio. Nicoise olives are
brine-cured and packed in olive oil, often with
herbs. They can vary in color from purple-brown
to brown-black, and have a rich, nutty, smooth
flavor.
Nicoise, A La:
Food cooked in the manner of the chefs of the
French city of Nice, generally includes a garnish
of garlic, tomatoes, anchovies, black olives,
capers and lemon juice.
Nicoise, Nigoise:
[French] foods cooked in the style of Nice. These
dishes may include garlic, Nicoise olives,
anchovies, tomatoes, and green beans. Salad
Nicoise is the most famous of all these dishes,
consisting of potatoes, olives, green beans, and
vinaigrette dressing. Also, a garnish of garlic,
tomatoes, capers and lemon.
Night crew (food industry term): A group of retail associates who restock
merchandise after normal store hours or at night

Nixtamal:
No frills (food industry term):
Noci:
Nogada:
Noisette Butter:
Noisette:
Noisette:
Noix:
No-knead:

when business is slower. Also known as night

stockers.
[Spanish] hominy; lime-slaked corn; used to
make posole or ground into masa, or dough, to
make tortillas.
A limited-assortment store, which does not
provide customer services.
[Italian] nuts.
[Spanish] walnut sauce.
Whole butter which has been cooked until it
reaches a rich, nutty brown color and aroma.
Very small medallions of meat.
A small round steak, made of lamb or beef
tenderloin.
[French] nut.
This home baking method refers to yeast breads
that require no kneading. They also are called
"batter breads."
See generic product.

No-name brand (food industry

term):
Nonfoods (food industry term): General merchandise sold in food stores, e.g.,
appliances, electronics, hardware, toys.
Nonpareil:
A tiny hard candy used to decorate cookies,
candy, cakes, etc.
Non-Reactive Pan:
A non-porous pan which does not produce a
chemical reaction when it comes into contact
with acidic foods. An aluminum pan is reactive,
while stainless steel, glass, and enamel are not.
Nonsponsoring wholesaler
A wholesaler that does not offer memberships
(food industry term):
that serves single or multi-unit retailers.
Non-Stick Cookware:
Cookware that has been coated with teflon that
allows for cooking with little or no oil or grease.
Nonstick:
A coating which is either applied through a high
temperature process called coil-coating on metal
before the pan is formed, or spray coated on
after the pan is formed. It may be silicone-based
or a PTFE-based (polytetrafluorethylene or
teflon) formulation. Benefits of nonstick - These
vary depending on the coating, but relate to the
ease of removal and cleanup of baking pans.
Most nonstick coatings darken pans. Look for
packaging instructions regarding the lowering of
baking time or temperature for best results.
Noodles:
Flat ribbon pasta made from flour, water and egg,
then dried and rehydrated during boiling in water.
Noodles - Chinese:
Cellophane Noodles: Also known as slippery
noodles or bean threads, these noodles are

made from the starch of mung beans, a.k.a.

"sprouts" to most of us. Dried they're translucent,
but softened in hot water and cooked they
become gelatinous and transparent. Although
they don't have much taste on their own they do
have a knack for picking up the flavors other
ingredients they're mingled amongst. To cook:
soften in hot water for 15 minutes, then boil or
stir fry for 1 minute. Or deep-fry briefly in hot oil
until puffed and lightly golden and use to garnish
anything from quirky Asian-inspired appetizers to
salads.
Egg Noodles: Well-stocked Asian markets
usually offer a selection of dried and fresh egg
noodles, both thin and thick. Although they are
often neon yellow, some of the dried varieties are
made without eggs. If you can't find Chinese egg
noodles, substitute fresh or dried Italian pasta. To
cook egg noodles boil fresh noodles for 2 1/2 to 4
minutes or dried noodles 4 1/2 to 5 minutes.
Wheat-Flour Noodles: Made with wheat flour and
water, this is the oldest noodle form found in
China. Still made by hand in fine restaurants
around the world, they are created from a soft
dough, resulting in a silky texture. They do vary
in thickness and may be round or flat. The
thinnest are used in refined soups, whereas the
thicker varieties stand up to heartier soups and
casseroles. Although these noodles come in
shrimp-, chicken- and crab-flavored varieties the
quality can vary dramatically along with their
flavor. To cook wheat-flour noodles boil fresh
noodles for 2 1/2 to 4 minutes or dried ones for 4
1/2 to 5 minutes.
Noodles - Japanese:
Soba Noodles: The brownish buckwheat soba
noodles from Japan are becoming more popular
as their beguiling nutty flavor and nutritional
value engage the attention of Western cooks.
Rich in protein and fiber, they are most
commonly served cold with a dipping sauce or
hot in soups. Soba noodles are extraordinarily
versatile and lend themselves to salads and stirfried dishes as well. You can find soba noodles
flavored with green tea, lemon zest, or black
sesame seeds. For the best-quality check out the
Japanese brands. To cook boil fresh noodles 1 to
1 1/2 minutes or dried ones 4 to 4 1/2 minutes.*

Udon Noodles: Fat, slippery white noodles found

bobbing about in soups or casseroles, udon
noodles are made from a wheat-flour-and-water
dough and may be round, square, or flat in
shape. In most recipes, udon noodles are
interchangeable with soba noodles and Chinese
wheat-flour-and-water noodles. Boil the fresh
variety for 2 to 2 1/2 minutes and the dried
anywhere from 4 to 4 1/2 minutes.*
Ramen Noodles: Most of us recognize ramen
noodle from the dried, curly variety found in
those inexpensive instant noodle soup packages.
Made with an egg-based dough, ramen are
usually served with meat and vegetables in a
flavorsome broth. Because fresh ramen is not
always easy to find, fresh or dried Chinese egg
noodles or Italian pasta make an adequate
substitute.*
Somen Noodles:The most delicate of all the
Japanese noodles, somen are often
distinguished by their elegant packaging. Made
from a wheat-flour dough with a touch of oil
added, like soba noodles they are often served
cool with a dipping sauce, but don't forget they
also make a light and delicate garnish for hot
soups. To cook somen noodles just boil for 2 1/2
to 3 minutes.
Noodles - Korean:
<b< b="">One of the most popular varieties of
noodles among the Koreans are the brownish
noodles known as "naengmyon" which are sold
dried. They are made with buckwheat flour and
potato starch and are slightly chewier than soba
noodles. To prepare buckwheat noodles boil for 3
to 3 1/2 minutes. Naengmyon are mostly used in
soups.
Sweet Potato Noodles: "Tangmyon" or sweet
potato noodles are similar to cellophane noodles,
and they are often made with mung bean starch.
Like cellophane noodles, they become
translucent once cooked and will absorb the
flavors of the foods they are cooked with. Used in
stir fry dishes, to cook simply soften noodles in
hot water for 10 minutes then stir-fry for 45
seconds to 1 minute.

Noodles:
Nopal (nopales):

Nopalitas:

Nopalitos:
Nori:

Normal stock (food industry

term):
Normande:
Norte, norteno:
Norway haddock:

</b<>
Type of pasta made from durum flour, water and
egg solids. By federal regulations, pasta made
without egg solids cannot be defined as noodles.
[Spanish] paddles (leaves) of the prickly pear
(nopal) cactus; they are firm and crunchy; the
smaller the paddle, the more tender; nopales
have a flavor similar to green beans and can be
eaten raw or cooked; sliced green beans can be
substituted.
Fleshy leaves of the prickly pear, or nopal cactus.
Nopales have a tart, green bean-like flavor. The
thorns are shaved off before using, then they are
usually simmered until tender then used in
salads, scrambled eggs, and other dishes.
[Spanish] cactus paddles cut into strips or dices;
usually refers to the canned and pickled cactus.
Thin dry sheets of seaweed used in Japanese
cooking. It is mainly used to wrap sushi and as
garnish for other cold presentations. See
"Seaweed sheets, dried."
An amount and mix of products that a retailer
needs to meet normal sales volume for a specific
period of time, i.e., day, week, month.
A cream sauce containing fish essence,
mushrooms and egg yolks.
[Spanish] north; of the north.
This important commercial fish is a member of
the rockfish group. Also known as "ocean perch,"
although it is not a true perch.
An item that a store is not allowed to carry.

Not authorized (food industry

term):
Not-on-file (food industry term): A product not entered into a store's inventory file,
therefore it will not scan at checkout.
Nougat:
A candy made from sugar and honey mixed with
nuts. This mixture is then formed into slabs and
sliced.
Nougat:
A candy made from sugar and honey mixed with
nuts. This mixture is then formed into slabs and
sliced.
Nougatine:
A darker candy, made of caramel syrup and nuts.
This is rolled into thin sheets and formed into
cups or bowls to serve as a vessel for other
candy or fruit.
Nouilles:
[French] noodles.
Nra (food industry term):
National Restaurant Association.
Nsda (food industry term):
National Soft Drink Association.
Nudeln:
[German] noodles.

Nuevo:
Nuez moscada:
Nuoc Mam:
Nusskuchen:
Nut flour:
Nut Mill:

[Spanish] new.
[Spanish] nutmeg.
See "Fish Sauce."
[German] Nutcake.
Nut meats, toasted or untoasted, that are finely
ground for pastry crusts, breads, cakes, and
cookies.
A hand-crank tool used to produce nut flour.
Shelled nuts are placed in a hopper on top of the
unit and the crank is rotated, pressing the nuts
against a grating drum. The nuts are powdered
without releasing their natural oil.

Nut Pastes:
Almond Paste: a blend of ground, blanched
almonds cooked with sugar to make a creamy,
firm paste. It is used as an ingredient in cakes,
cookies, ice cream, pastries tarts. (It is the secret
ingredient in rainbow and pignoli cookies,
macaroons, kranskage, Danish pastries and
Swedish mazarins.) And almond paste can be
used to make marzipan, a sweet almond
confection. [see below] Quality almond paste
usually contains more than 50% almonds and the
balance is sugar.
Marzipan: a sweet confection made from ground
blanched almonds and sugar, some of which is
liquid sugar to make a soft pliable paste. While
there are no hard-and-fast rules, Marzipan
typically contains more than 60% sugar some of
which is liquid sugar. Marzipan is like edible
modeling clay. It can be sculpted into fanciful
shapes, rolled to decorate cakes or coated in
chocolate to make a candy center. It has been
enjoyed in Europe since the Middle Ages. It is
believed that when the Crusaders opened up
trade routes to the Near East, they brought the
taste for this Arab sweet back to Europe. There,
almond paste and nougat candies made their
way into the Mediterranean pastry and candy
traditions, as well as in Germany, the British
Isles, and Scandinavia.
Hazelnut paste or hazelnut praline: roasted
hazelnuts cooked with sugar then ground to
make a smooth sweet paste used to flavor butter
cream icings, puddings, ice cream, chocolates
and fudge. Praline paste is usually made with

hazelnuts although it can also be made with

almonds.
Lekvar: a Hungarian-style fruit puree, usually
made from dried plums or apricots cooked with
sugar to make a smooth, thick fruit filling. Lekvar
is used in hamantaschen, Danish pastries, and
sweet yeast breads.
Nutella:
A commercial brand of gianduja. This is a creamy
paste of chocolate and hazelnuts treasured in
Italy. This is used in candy making, for flavored
milk drinks, and when thinned out, spread on
bread as a quick snack.
Nutmeg:
The hard seed of a yellow fruit from a tree
(Myristica fragrans) native to the East Indies; has
an oval shape and smooth texture with a strong,
sweet aroma and flavor; used ground (grated) in
sweet and savory dishes.
Nutmeg:
Oval-shaped, brown, wrinkly seed of the nutmeg
tree. In its grated for is primarily utilized in sweet
and savory dishes including cakes, custards,
souffles, meatballs and soups.
Nutrition labeling (food industry An accurate list of ingredients printed on food,
term):
beverage and drug labels.
Nuts:
The dry fruit of trees, legumes, or seeds; an
edible kernel encased in a hard, dry shell. Rich in
nutrients, flavor, and texture, nuts provide
sensory appeal to baked goods and other menu
items. Nuts may be as high as 90 percent fat, but
the fat is primarily the healthful,
monounsaturated type.
An oily, marble size, white nut with a buttery rich
Macadamia Nut:
flavor. The macadamia nut's shell is exceptionally
hard. It has an extremely high fat content.
Macadamia nut:
Also known as the Queensland nut, it is a fleshy
white nut with a coconut-like flavor. In Asia, it is
used in savory soups and stews. In the U.S., the
macadamia is used mostly in sweets. The nuts
have an extremely high fat content.
Macaire:
A potato pancake made with seasoned potato
puree.
Macaroni:
Pasta made from semolina and water, usually
refers to tube shapes, but can also include
shells, twists and ribbons.
Macaroni:
A general name for the pastas which are made
into various shapes and sizes, as spaghetti,
linguini, vermicelli, etc.; actually tubular-shaped
pasta.
Macaroon:
A small round cookie that has a crisp crust and a

Macarronada:
Mace:
Mace:
Macedoine:
Macedoine:

Macerate:
Macerate:

Machaca:

Machacado:
Mache:

Mache:

Machine readable (food

industry term):

soft interior. Many versions bought commercially

have been thoroughly dried. These cookies may
be made from almonds, though coconut is
common in the US. The may also be flavored
with coffee, chocolate, or spices. Amaretti, from
Italy, are a type of macaroon.
[Spanish] macaroni.
A sweet, but pungent spice, made from the outer
covering of the nutmeg, and has a very similar
flavor.
The outer covering of nutmeg, reddish-orange
and lacy. Used as nutmeg or cinnamon, with
nutmeg flavor.
Small dice - 1/4" square
[French] A mixture of fruit or vegetables.
Vegetable macedoine are cut into small dice and
used as a garnish to meats. Fruit macedoine are
cut in larger pieces and often marinated in sugar
syrup with liqueur.
To soak fruit or other food in liquid to infuse it
with the flavor of the liquid.
To soak fruit or vegetables in wine, liquor, or
syrup so that they may absorb these flavors. Salt
and sugar macerations are used to draw excess
moisture out of the food for a secondary
preparation. This is done for canning, jam and
preserve making, and to remove bitter flavors
from vegetables.
[Spanish] from the verb machacar, which means
to pound or break something into small pieces;
meat that has been stewed, roasted or broiled,
then shredded; it is typical of Sonoran cooking.
[Spanish] mashed; name of a dish of scrambled
eggs and shredded dried meat.
A plant with small, tender, dark green leaves and
a slightly nutty flavor; used in salads or cooked. It
is often found growing wild in cornfields, but it is
difficult to find in stores and can be quite
expensive.
A wild lettuce with small round leaves that may
be used for salads or cooked and used as you
would spinach. The taste is a little less
pronounced than spinach. Mache grows wild,
and can be found in the fall. It is cultivated in
France, Italy, and the US from September to
April. It is also known as lamb's lettuce and field
salad.
A scannable bar code.

Mackerel, king:
Mackerel, pacific:

Mackerel:

Mackerel:

Madeira:
Madeleine:
Madeleine:

Madire, au:
Madrilene:
Mafalda, Mafalde(pl):
Maggi Seasoning:

Magnetic stripe reader (food

industry term):
Magret:

Maguey:
Mahi Mahi, Dolphinfish:

Also called the "kingfish," this is the most popular

variety of mackerel. This fish has a firm, high:fat
flesh with a savory flavor.
Also called the "chub," this species of Pacific
mackerel is also found in the Mediterranean. Like
other mackerels, this fish is fatty and has a
strong flavor.
A long, slender saltwater fish. The flesh is firm
and fatty, with a distinctive savory flavor. The
most popular mackerel is the king mackerel, also
known as the "kingfish."
The king mackerel (also known as kingfish) is
probably the best known of this family of
saltwater fish found in the Atlantic Ocean.
Mackerel has firm, savory flavored flesh and is
available fresh, smoked or salted.
A sweet, Portuguese desert wine often served as
an aperitif or as an after dinner drink.
A small, scalloped, shell shape cake from a
butter and egg rich batter.
A small scalloped or shell shaped cookie or cake
made from a rich batter similar to genoise. These
may be flavored with almonds, lemon, or
cinnamon.
Made with Madeira wine.
A clear chicken consomme flavored with tomato
juice.
Wide, flat noodle with ruffled edges, resembles a
lasagna noodle, only narrower.
Dark brown, bottled sauce that resembles soy
sauce; it adds salt and depth of flavor to dishes;
do not overdo using this sauce as it will
overpower the dish; regular soy sauce may be
substituted, if necessary.
A peripheral hooked to a computer that reads
magnetic strips on the back of bankcards and
credit cards.
The breast meat from a mallard or Barbary duck.
These ducks are specially raised for foie gras.
Their breasts are large and have a much thinner
layer of fat than do the Peking or Long Island
duckling.
Cactus plant (Agave americana) from which
tequila, mescal and pulque are made.
Though this fish is actually a type of dolphin, it
should not be confused with the dolphin that is a
mammal. Mahi mahi is a firm, flavorful fish,
excellent grilled or broiled.

Mahi mahi:

Also called "dolphin fish." Although this fish is a

dolphin, it is not a mammal. To avoid this
confusion, the Hawaiian name "Mahi Mahi" is
becoming prevalent. This fish is moderately fat
with firm, flavorful flesh.
Mahi-mahi:
Contrary to popular belief, mahi-mahi is not a
mammalian dolphin. A warm-water fish with dark
meat that turns brown after cooking. Mahi-mahi
is a great alternative to swordfish.
Maigre:
French term for a dish containing no meat. It may
also refer to lean or low-fat cooking.
Mailer (food industry term):
An ad circular direct mailed to customers.
Mail-in blanks (food industry
An order form used by retailers to obtain
term):
advertising or promotional materials from a
manufacturer.
Mail-in premium (food industry A point-of-sale promotional offer in which a
term):
customer receives a bonus for mailing a coupon
or label to a manufacturer.
Mainframe (food industry term): A non-networked, large computer, the
predecessor of personal computers.
Main-line (food industry term): A store's primary display area, which has
permanent display fixtures.
Maintenance cost (food
An average inventory's storage expense.
industry term):
Mais:
[French] corn.
Maitre d'hotel butter:
This is the most common of all the compound
butters. It is flavored with lemon and chopped
parsley and used to garnish fish and grilled
meats. Garlic may be added, but it would then be
called escargot butter.
Maiz:
[Spanish] maiz; corn.
Maizena:
[Spanish] cornstarch; a product of Mexico which
comes in almond, chocolate, cinnamon, coconut,
guava, mango, pineapple and vanilla flavors;
commonly used to make Atole.
Mako shark:
Fairly inexpensive fish with ivory-pink flesh that
resembles swordfish in color and texture (but not
in appearance). Other available shark includes
dusky, black tip, silky, lemon, bull, tiger, or
hammerhead shark.
Malanga:
A tuber sold in all Latin American markets and
some supermarkets; you might find it under the
name "yautia." Raw, it has the texture of jimica,
but it is not eaten raw. It's best boiled, fried, or
included in stews, in short treated exactly as a
potato. Peel and trim before cooking.
Mallet:
A tool usually made of sturdy hard wood with a
metal-reinforced striking surface; used to flatten

Malt:

Maltagliate:
Management information
services (mis) (food industry
term):
Manchamantel:
Manchego:

Mandarin:

Mandatory recycling (food

industry term):
Mandel:
Mandoline:
Mandoline:
Mango:

Mangos:

thin cuts of meat or poultry and for cracking the

shells of cooked crabs and lobsters.
1. A fountain drink that is a thick blend of malted
milk powder, ice cream, milk and flavoring. 2. A
grain like barley that has been sprouted, kilndried and ground into sweet-flavored powder.
The malt powder is used to brew beer, make
vinegar and is used as an additive to many
foods.
Irregular, triangle- or diamond-shaped pasta
pieces, half the size of a postage stamp, often
used as an ingredient in soups.
A computer system, based on a mainframe or
minicomputer, designed to provide managers
with current information about a company's
performance, e.g., inventory and sales.
[Spanish] "tablecloth stainer." Usually refers to
sauces that do not wash out easily.
[Spanish] an aged sheep's milk cheese that is
dry and crumbly; packed in straw and weighted;
usually grated for use in quesadillas and
empanadas; substitute good Parmesan or aged
white Cheddar.
1. A cooking style from China. The word
mandarin literally means "Chinese official,"
suggesting the style is the aristocratic epitome of
Chinese cuisine. 2. A citrus fruit with loose yellow
to reddish-orange rind that is very easy to peel.
The flesh is orange in color and has a sweet
flavor.
A requirement by jurisdictions that residents
dispose of used plastic, paper and aluminum in
separate collection bins or centers in order to
reduce the waste that goes to dumps or landfills.
[German] almond.
A hand-operated slicing and cutting apparatus.
Mandolines are used to cut fruits and vegetables
evenly.
The original food processor, and still highly
useful, the mandoline is the easiest way to cut
thin slices of vegetables.
A beautiful tropical fruit which grows in a variety
of shapes and sizes; the skin may be green, rosy
red, gold or all three as the fruit ripens. The juicy,
smooth, golden flesh is fragrant and sweetly tart,
with one large flat seed.
[Spanish] mangoes; one of the most popular
fruits in the Southwest and Mexico; it has a
peach-like taste and flowery aroma; the skin is

Manhattan Clam Chowder:

Manicotti:
Manicotti:
Manifest (food industry term):
Manioc:
Mano:
Manteca:

Mantequilla:
Manufacturer brand (food
industry term):
Manufacturer's coupon (food
industry term):
Manufacturer's representative
(food industry term):
Manzanas:
Manzanilla Olive:
Map (food industry term):
Maple sugar:

Maple Syrup:
Maple syrup:

pink, red, gold and green; the flesh is deep

yellow and juicy; to slice the fruit, free it from the
flat, oval pit in large pieces. There are some two
hundred varieties. They are usually eaten ripe,
as a fruit or in salsa. Green mangoes make great
salads and chutneys.
Chowder made with quahog clams, tomatoes,
onions, celery, and potatoes.
Large, tube shaped pasta that is normally stuffed
with a meat, vegetable and cheese mixture and
topped with a red sauce and baked.
Rolled pancakes (crepes), stuffed with cheese.
Pasta tubes may also be used.
See loading sheet.
[Spanish] yuca; cassava; see "yuca."
[Spanish] hand; implement used to grind corn
and chiles on a metate.
[Spanish] lard; fat; probably the most frequently
used ingredient in traditional Mexican cooking;
has approximately half the cholesterol of butter;
fresh rendered lard is best; it is usually best to
substitute vegetable shortening unless fresh lard
is available.
[Spanish] butter.
A manufacturer's product distributed by more
than one wholesaler or retailer in a territory.
A magazine advertisement or direct mail coupon
for a product..
A sales representative responsible for the sales
and distribution of manufacturer's products.
[Spanish] apples.
Spanish green olive, lightly lye-cured then
packed in salt and lactic acid; available unpitted
and/or stuffed.
Modified atmosphere packaging.
Made by the evaporation of maple sap or maple
syrup. Usually pressed into fancy shapes and
sold as a candy. It is not generally used for
baking or cooking.
Maple sap that has been reduced by boiling until
a thick syrup with a sweet distinctive taste is
formed.
Thick and sweet syrup used on pancakes and
waffles or as an ice cream topping. Pure maple
syrup is made by the evaporation of the sap from
maple trees. Maple-blended syrup is a mixture of
maple syrup and cane syrups, resulting in a
milder and less costly product.

Maquereau:
Maraschino Cherry:
Marble:
Marbling:

Marchand de vin:
Marengo:
Marengo:

Margarine (oleo,
oleomargarine):

Margarine:

Margarine:

[French] mackerel.
A pitted cherry soaked in a flavored, sugar syrup
and dyed red or green. Maraschino cherries are
used for drink and food garnishes.
To smoothly whirl one food into another.
The streaks of intramuscular fat found in meat
(especially beef) which add to the meat's flavor
and tenderness. Marbling is a primary factor in
determining a meat's quality grade.
A dark brown sauce made with meat and wine.
A chicken dish containing mushrooms, wine,
tomatoes, pearl onions and garlic.
A chicken stew made with wine, tomatoes, and
garlic. The stew is served over toast, garnished
with crayfish and fried eggs. The modern
versions of this omit the eggs and substitute
shrimp for the crayfish. Of course, other liberties
have been taken with this recipe to include black
olives, peppers, and veal. The dish is rumored to
have been named for the dish served to General
Bonaparte after his army s defeat of the
Austrians in the battle of Marengo.
Comes in several forms. Regular margarine, with
80% fat is usually interchangeable with butter.
Soft margarine is readily spreadable even at
refrigerated temperatures. Whipped margarine
has air beaten in to increase volume. Imitation or
diet margarine has greatly reduced fat content
and Half the calories, sometimes less, of regular
margarine. Margarine was first invented to
replace butter in cooking and baking. It was then
made solely of beef fat. Margarine is now made
with a variety of fats, alone or with others, along
with the addition of water, whey, yellow coloring,
and vitamins. Beef fat is still used today, but with
a higher consciousness toward a healthier diet, it
is very rare.
Developed as a butter substitute in the late
1800s, margarine is 80 percent vegetable oil that
is partially hydrogenated to hold a solid form. The
remaining 20 percent is liquids, flavoring,
coloring, and other additives. Margarine may be
salted or unsalted. For best results in home
baking, recipes that call for margarine should use
margarine and not a spread, whipped, or
reduced-fat form.
A solid fat invented in 1869 to replace butter in
cooking and baking. Originally, it was composed
entirely of beef fat. Today, margarine is made

with a variety of fats (usually vegetable), water,

whey, yellow coloring, and nutritional additives.
Margin (food industry term):
The difference between the cost and the retail
selling price of goods.
Margin blending (food industry A combination of higher- and lower-margin
term):
products to achieve an overall margin figure.
Marguery:
A Hollandaise sauce made with shellfish essence
and wine.
Marina:
[French] Pickled, marinated.
Marinade, To Marinate:
A liquid seasoning blend or dry spice rub for
foods, used for flavor enhancement and
tenderizing. Marinades are added to foods and
then allowed to set for a period of time. Liquid
marinades are usually acid-based with wine,
vinegar, yogurt or lemon juice with added spices.
Marinade:
A seasoned liquid, usually containing an acid, in
which foods such as meat or vegetables are
soaked (marinated) before cooking.
Marinade:
A seasoned liquid, often containing vinegar and
oil, in which food is soaked to improve flavor.
Marinara Sauce:
Literally, "sailor-style" in Italian, this sauce can be
made either red or white, but it always contains
garlic, tomatoes, olive oil, oregano, and vinegar
and/or wine.
Marinara:
A spicy tomato and garlic sauce.
Marinate
Soaking or coating a food in a seasoned liquid to
absorb flavors and tenderize the food prior to
cooking
Marinate:
To soak a food, usually meat, seafood, or
vegetables, in a seasoned liquid mixture, the
marinade, so that the food absorbs the flavors of
mixture. Marinades also help to tenderize tough
meat. Macerate is the term for soaking fruit in a
similar manner. Example
Marinate:
To let food stand in a marinade which is a liquid,
usually an oil-acid mixture such as French
dressing.
Marinate:
To soak meat, vegetables or fish in seasoned
liquid.
Mariscos:
[Spanish] seafood dishes.
Marjoram, Sweet Marjoram:
A Mediterranean herb of the mint family that has
short oval, pale green leaves, a sweet flavor
suggestive of thyme and oregano and a strong
aroma.
Marjoram:
Sometimes called "wild oregano," it is an herb in
the mint family and is related to thyme; often
confused with and substituted for oregano; grows
up to 2 feet high with closely bunched purple and

white flowers that resemble knots; used to

season game or pork; often labeled as sweet
marjoram.
Markdown (food industry term): A price reduction of merchandise to sell older
merchandise or for a specific sale period.
Market development funds
A manufacturer's money offer to retailers in a
(mdf) (food industry term):
market to advertise or introduce their products.
Market profile (food industry
A marketplace analysis that describes the
term):
number and types of customers in a retail area
and other retail stores.
Market research (food industry A study of product performance or consumer
term):
acceptance; a basis for marketing plans and
decisions.
Market, market area (food
See trading area.
industry term):
Marketing (food industry term): The strategy or creating of an image, designed to
attract customers to buy specific products or
services or shop in particular stores.
Marketing plan (food industry A strategy to increase sales and profits on a
term):
product or brand, using ads, signs, displays,
promotional incentives and certain performance
criteria.
Marketing system (food
The path merchandise travels from a producer to
industry term):
a customer.
Markup (food industry term):
The percentage of increase in a wholesale price
when sold at a retail price. See margin.
Marmalade:
A jellied fruit preserve that contains pieces of rind
(usually citrus fruit).
Marmalade:
A preserve of citrus fruits (most commonly
oranges) and sugar.
Marmite:
[French] a rich meat soup or stock; an
earthenware stock pot.
Marrons glaces:
Chestnuts preserved in syrup or candied.
Marrons:
Chestnuts.
Marrow:
Bone substance and gut eaten by Native
Americans and pioneers.
Marsala:
An Italian, dessert wine, served as an after
dinner drink or as an aperitif. Marsala is available
in dry and sweet.
Marzipan:
A mixture of almond paste, sugar and egg whites
(of ground almonds, sugar, and egg whites) used
to cover dessert cakes or to mold and shape for
decorations on pastries.
Marzipan:
A sweet confection made from ground blanched
almonds and sugar, some of which is liquid sugar
to make a soft pliable paste. While there are no
hard-and-fast rules, Marzipan typically contains
more than 60% sugar some of which is liquid

sugar. Marzipan is like edible modeling clay. It

can be sculpted into fanciful shapes, rolled to
decorate cakes or coated in chocolate to make a
candy center.

Masa Harina:

Masa, Masa Harina:

Masa:

Mascabado:
Mascarpone Cheese:
Mascarpone:
Mash:
Mash:
Mask:

It has been enjoyed in Europe since the Middle

Ages. It is believed that when the Crusaders
opened up trade routes to the Near East, they
brought the taste for this Arab sweet back to
Europe. There, almond paste and nougat
candies made their way into the Mediterranean
pastry and candy traditions, as well as in
Germany, the British Isles, and Scandinavia.
Instant corn flour, dough flour; a product
developed by the Quaker Oats Company at the
request of the Mexican government; used to
make dough for tamales and corn tortillas;
uncooked corn kernels that have been ground
into flour.
Masa is the plain, wet stone ground dough made
with a special corn known as Nixtamal. Fresh
masa is sold two different ways: prepared and
unprepared. Prepared masa is plain masa which
has been mixed with lard and salt only. This type
of masa yields heavy, greasy, drier dough. Masa
is the dough used mainly for tortillas and
tamales. It is made from dried corn kernels which
has been cooked in limewater, then ground while
wet. Masa Harina is flour made from dried masa.
[Spanish] dough; dough of ground dried corn and
flour; usually refers to ground nixtamal; instant
corn flour tortilla mix; cornmeal dough made from
dried corn kernels that have been softened in a
lime solution, then ground; fresh frozen masa is
available in supermarkets throughout the
Southwest; comes finely ground in a dehydrated
form and can be used to make tortillas and
tamales.
[Spanish] brown sugar.
An extremely rich cream cheese from Italy.
A rich triple cream, fresh cheese from Italy with a
texture resembling that of solidified whipped
cream.
To crush, beat or squeeze food into a soft state
by using a fork or a masher.
To press or crush a food into a smooth mixture.
To cover a dish with sauce or aspic after it has
been cooked but prior to serving. It also refers to
over-seasoning a dish to the point where all other

Mask:
Mass display (food industry
term):
Mass merchandiser (food
industry term):
Master broker (food industry
term):
Mastic:

Matafan:

Match cut:
Matelote:
Matelote:

Matjes herring:
Matzo Meal:

Matzo, Matzoth:

flavors are indiscernible.

To cover completely, as with mayonnaise, jelly,
ganache, aspic, etc.
A large display of items, used to create an
impression of abundance and value.
A general merchandise retailer offering a large
quantity of products at low prices.
A broker supervising other brokers that represent
the same manufacturer. See agent.
a resin that gives a sour flavor to dishes. A shrub
rarely growing higher than 12 feet, much
branched, and found freely scattered over the
Mediterranean region, in Spain, Portugal,
France, Greece, Turkey, the Canary Islands, and
Tropical Africa. The best Mastic occurs in
roundish tears about the size of a small pea, or in
flattened, irregular pear-shape, or oblong pieces
covered with a whitish powder. They are pale
yellow in color, which darkens with age. The odor
is agreeable and the taste mild and resinous, and
when chewed it becomes soft, so that it can
easily be masticated. This characteristic enables
it to be distinguished from a resin called
Sanderach, which it resembles, but which when
bitten breaks to powder.
A thick pancake eaten sweet as a snack, or
savory as an accompaniment to cheese. They
are also made with bacon, spinach, and
potatoes.
A long thin cut, ? x ? x 3 inches; alumette.
Stew containing freshwater fish, wine and
aromatics.
[French] in the sailor's style. A fish stew made
with wine. The Alsatian version of this dish is
made with freshwater fish, Riesling wine, and
thickened with cream and egg yolks. The
Normandy version includes seafood and is
flavored with cider and Calvados. These stews
are normally embellished with pearl onions and
mushrooms. Also, asauce made with court
bouillon and red wine.
A reddish herring that has been skinned and
filleted before being cured in a spiced sugarvinegar brine.
Ground matzo (unleavened bread made of only
wheat flour and water), which is used in a variety
of foods including matzo balls (dumplings) and
pancakes.
Thin, unleavened, Jewish flat bread made of flour

Mayonnaise:

Mayonnaise:

Mdf (food industry term):

Mead:
Meal:
Measuring cups and spoons:
Measuring Cups:
Meat tenderizer:

Meat tonnage (food industry

term):
Meat:
Meatball:
Medallion:
Medallion:
Mediano:
Mejillones:
Mejorana:
Melange:
Melba Sauce:

Melba Toast:
Melba:

and water.
A creamy, thick white sauce consisting of oil and
vinegar emulsified with egg yolks. It is used as a
spread or dressing. It is sold commercially and
comes in reduced fat and non fat varieties.
This is the mother of all of the cold egg and oil
emulsified sauces. Commercial versions are
made with inferior oils and are far to thick for
proper utilization. A hand made version has a
rich, subtle flavor and silky texture. You should
always use a neutral oil or a good olive oil. Avoid
using an extra-virgin olive oil, which will offer too
strong a flavor for most usage.
Market development funds.
A fermented beverage consisting of water, honey,
and yeast (or hops) with flavorings.
Grain or seeds milled or ground more coarsely
than flour.
Containers or spoons that come in graduated
sizes and are used to accurately measure dry or
liquid ingredients when cooking or baking.
Containers used to measure the volume of dry or
liquid foods.
A food product obtained from the papaya, which
works on the fibers of raw meat to make it tender,
regardless of kind, grade, or cut. When the meat
is cooked all tenderizing action stops.
The total amount of meat that the meat
department processes.
1. The flesh (muscles, fat and related tissues) of
animals used for food. 2. The edible part of nuts.
Chopped meat formed into balls and cooked.
Additional ingredients are sometimes added to
the meat.
A very small, round cut of pork, veal, or beef.
[French] the "eye" of a rib lamb chop.
[Spanish] medium hot (to taste).
[Spanish] mussels.
[Spanish] marjoram; wild oregano.
A mixture
A sauce composed of pureed, strained fresh
raspberries, red currant jelly, sugar and
cornstarch. It is traditionally served with Peach
Melba, but can be used as a topping for other
desserts.
A very thin and very dry toast that is served with
soups and salads.
The name of a popular dessert invented by

Melon:
Melon:

Melon:
Melt:
Melt:
Membership club store (food
industry term):
Membrillo:
Menta:
Menudo:

Auguste Escoffier. Poached peach halves are

served with vanilla ice cream and topped with
fresh raspberry sauce.
A member of the gourd family. There are two
groups of melons: muskmelon and watermelon,
of which there are many varieties.
There are three kinds of melons (aside from
watermelon, a different species entirely). Small
melons with ridged skin, such as the charentais,
more common in Europe; and those with a
meshed rind, such as cantaloupe; and those with
a smooth rind, like the honeydew. When looking
for ripe melons, an appetizing smell is a good
sign. Shake the melon. Loose seeds are a fairly
good indication of ripeness. Squeeze the ends,
especially the one opposite the stem; it should be
fairly tender, almost soft.
[Spanish] cantaloupe.
Heating a solid food such as butter or sugar until
it is liquid.
To alter a food from a solid to a liquid by heat.
See club store.

[Spanish] quince.
[Spanish] mint.
A Mexican soup containing tripe, green chiles,
hominy and spices.
Menudo:
[Spanish] tripe and cow's foot soup or stew; fiery
Mexican "hangover cure," traditionally eaten on
Saturday and Sunday; traditional dish for New
Year's Day; normally served with lime wedges,
oregano, red pepper flakes and hot tortillas.
Mercados:
[Spanish] markets.
Merchandise mix (food industry The selection of products and categories that
term):
comprise a basic store set or distribution center
layout. Competing brands within a category.
Merchandiser (food industry
A person who designs a store's layout, selects
term):
and prices products and decides which signs to
use to maximize sales volume. Also, a movable,
free-standing fixture.
Merchandising (food industry The creative handling and presentation of
term):
products at the point of sale to maximize their
sales appeal.
Merchandising allowance (food A manufacturer's incentive offered to wholesalers
industry term):
and retailers to advertise and display products for
a specific period of time. Also known as a
Performance Agreement.
Merchandising calendar (food The annual merchandising schedule of the food

industry term):

industry coordinating seasonal, ethnic and

traditional events.
Merchandising committee (food A retailer/wholesaler management group that
industry term):
selects new products and accepts manufacturer's
allowances and special promotions. See advisory
board; buying committee; plans committee.
Merchandising department
A division of a food store company that procures
(food industry term):
products and develops retail sales programs.
Merchandising technique (food An attractive shelf display of products, e.g.,
industry term):
hand-stacked; case-packed; tray-packed; lacing.
Merchant discount (food
A processing fee that retailers pay banks for
industry term):
credit card transactions.
Merienda:
[Spanish] afternoon tea following the daily siesta.
Meringue:
Egg whites beaten until they are stiff and creamy,
then sweetened. Primarily used as the topping
for cream pies, or baked as cookies.
Meringue:
[French] whipped egg whites to which sugar has
been added to form a stiff paste. These are used
to lighten mousses, cakes and pastry creams.
Unsweetened versions are used to lighten
forcemeats.
Mesa:
[Spanish] table.
Mescal:
[Spanish] liquor distilled from fermented juice of
the maguey cactus.
Mesclun:
French word for "mixed" that refers to a salad of
assorted small salad leaves and herbs.
Mesclun:
A word used to describe a mixture of a dozen or
more wild and cultivated greens. Often this mix is
stretched with herbs or flower sprigs and bitter
greens. These greens should be dressed very
lightly, with only best oil and vinegar, so that their
flavor will not be masked.
Mesophilic:
Cheesemaking term which describes the
temperature at which the culture thrives. From
the Greek words meso, meaning intermediate
and philic, which means loving. Mesophilic
cultures thrive around room temperatures.These
terms describes at the temperature the culture
thrives at. Mesophilic (from the Greek words
meso meaning intermediate and philic, which
means loving) cultures thrive around room
temperatures. Mesophilic cultures require a
temperature than thermophilic cultures.
Mesquite:
A hardwood tree grown in the Southwest US,
used to impart a distinct flavor in barbecue and
smoked foods.
Mesquite:
Hardwood tree, the dry wood of which is used to
fuel fires in Southwestern cooking; the beans are

a Native American staple.

Old Native American utensil, made of volcanic
rock; used for grinding corn, mesquite beans,
etc.
Meuniere a la, Meuniere:
Fish or seafood sauteed and served in brown
butter. Also, with sauce of butter, lemon juice and
parsley.
Mexican chocolate:
A mixture of chocolate, almonds, sugar and
sometimes cinnamon and vanilla, ground
together and formed into octagonal tablets;
Ibarra is the most common brand in the United
States; can be used in desserts, chocolate
beverages and some mole sauces; the best
substitute is to add a dash of cinnamon to
bittersweet chocolate.
Mexican mint marigold:
Also known as "sweet mace"; flavor of the leaves
is similar to tarragon with a subtle anise flavor;
both the leaves and petals can be used in
sauces and relishes and as a garnish.
Mexican oregano:
Much larger leaves and a different appearance
from the oregano most commonly found in the
United States; almost always sold dried in the
United States; used in many traditional recipes
for red sauces, moles and stews; should be
toasted slightly before using to enhance the
flavor.
Mexican strawberries:
Cowboy term for red beans.
Mezzani:
Smooth tubular pasta.
Miaz azul:
[Spanish] blue corn.
Microbe (food industry term):
A microorganism that can cause disease.
Bacteria, molds and yeast that can grow on
various food and equipment surfaces; the main
cause of discoloration in meat and food
poisoning.
Micromarketing (food industry A marketing plan focused on a defined segment
term):
of the marketplace, rather than the entire
marketplace.
Microwave Cooking:
A heating method that cooks with high-frequency
radio waves that cause food molecules to pulse,
creating friction that heats and cooks the food.
Microwave oven (food industry An oven that cooks foods quickly using
term):
microwaves.
Middleman (food industry term): An intermediary in the purchase and/or flow of
products from producers to customers.
Miel:
[French and Italian] honey.
Migajas:
[Spanish] crumbs.
Migajon:
[Spanish] soft inside of bread.
Migas:
A mixture of bread or tortilla crumbs with
Metate:

Migas:

Mignon, Migonette:

Milanese:
Milch:
Mild chiles:
Milk chocolate:
Milk Chocolate:

MILK chocolate:
Milk chocolate:

Milk Shake:
Milkfish:

Mille-feuilles:

Millet flour:
Millet:

scrambled eggs, chiles, onions and seasonings.

Occasionally, chorizo (sausage) is added to the
dish.
[Spanish] leftovers; crumbs; a dish made of eggs
scrambled with chorizo, tortilla chips, onions,
tomatoes, cheese and chiles, it is normally eaten
for breakfast; also called huevos con tostaditos.
This is a term used to describe coarsely ground
pepper used for au poivre preparations and in
bouquet garni. This is also used to describe
small round pieces of meat or poultry.
[Italian] used to describe foods that are dipped in
egg and bread crumbs, sometimes parmesan
cheese, and fried in butter.
[German] milk.
New Mexico or Anaheim chiles.
Sweetened dark chocolate (at least 10 percent
chocolate liquor) with additional milk solids (at
least 12 percent).
Popular form of eating chocolate because of its
mild, mellow flavor and usually contains about
12% milk solids. Milk chocolate has a less robust
flavor than sweet or semisweet chocolates.
Sweetened chocolate with milk solids (or cream)
added. It's usually eaten as is or used for candy
making.
Most popular form of eating chocolate in the
United States due to its mild, mellow flavor. It has
only 10% chocolate liquor and usually contains
about 12% milk solids. Milk chocolate has a less
robust flavor than sweet or semi-sweet
chocolates.
Milk, ice cream, and a syrup or other flavorings
mixed in a blender until the ice cream is soft
enough to be sipped through a straw.
An important food fish of the Indo:Pacific region
that offers a tender, white flesh. Hawaiians use
milkfish for making fish cakes and sashimi. Also
called "awa."
Small rectangular pastries made of crisp layers
of puff pastry and pastry cream. This may also
include savory fillings of similar presentation. The
word mille-feuille means a thousand leaves.
Finely ground flour from whole millet; a starchy,
low-gluten flour with a texture similar to rice
flour.
A small, round grain boiled or grounded into flour.
It does not contain gluten.

Milnot:
Milpa:
Mince:
Mince:
Mince:
Mince:
Mincemeat:
Mincemeat:

Minestrone:
Minestrone:

Mini-club (food industry term):

Minimum carload weight
requirement (food industry
term):
Minimum order requirement
(food industry term):
Minimum truckload weight
requirement (food industry
term):
Mint Julep:
Mint:
Minute steak:
Mirabelle:
Mirasol chiles:

Milnot is canned evaporated milk that can be

whipped. It is only marketed in a handful of
states.
[Spanish] cornfield.
To cut into very fine pieces using a knife, food
grinder, blender or food processor.
To cut or chop into very small pieces.
To cut into extremely fine pieces.
[Great Britain] Ground beef.
A spicy, sweet combination of candied and fresh
fruits, wine, spices, and beef fat. Primarily used
filling for pies.
A sweet spicy mixture of candied and fresh fruits,
wine, spices, and beef fat. Earlier recipes for this
used beef or venison meat and beef fat. It is
used primarily as a filling for pies served during
the Christmas holiday season.
An Italian all-vegetable soup containing an
assortment of vegetables and pasta or beans or
rice.
A thick Italian vegetable soup with beans and
pasta or rice. This may contain any number of
vegetables, but for authenticity, meat is never
added.
A scaled-down wholesale club, which carries
about 60 percent of the SKUs offered in a larger
store.
A minimum weight or quantity needed to qualify
for a railcar shipping rate.
A minimum quantity, set by a manufacturer or
supplier, for a retailer or wholesaler to order at a
time to qualify for a certain price or discount.
A minimum weight or quantity required to qualify
for a truckload shipping rate.
A popular drink from the southern U.S. containing
fresh mint, bourbon, and crushed ice.
An herb with a fresh, peppery flavor. Mint is
available fresh, dried, and as an extract.
A tender and juicy very thin steak cut from the
top round, which can be quickly saut ed, broiled
or pan-broiled.
[French] small yellow plum, used as tart filling; a
liqueur made from small yellow plums.
Mirasol means looking at the sun; also called
chile travieso, or naughty chile; the dried pods
are used like dried red New Mexican chiles in

corn dishes, meat dishes, sauces and stews;

when fresh and green, it can be substituted for
the serrano chile mochomos: cooked or roasted
meat, shredded and fried crisp.
Mirepoix:
[French] a mixture of chopped onion, carrot, and
celery used to flavor stocks and soups. Ham or
bacon are sometimes added to a mirepoix,
depending on the specific preparation.
Mirepoix:
Mixed vegetables diced very small and cooked
with diced ham, often used as a garnish.
Mirin:
A sweet, rice wine used in cooking Japanese
cuisine.
Mirin:
[Japanese] sweet rice vinegar. May substitute by
adding a little sugar to regular rice-wine vinegar.
Mirliton (vegetable pear):
A vegetable resembling a pale green squash.
Mirlitons are also referred to as vegetable pears
or chayote squash. You can find them on vines
growing in Louisiana back yards. Their delicate
flavor generally absorbs the taste of other foods
they come in contact with. They are also used as
an ingredient in Caribbean as well as Latin and
Southwestern American dishes.
Mis (food industry term):
Management information services.
Mise en place:
[French] mise (to put) en (in) place (place). A
French term well-known to any professional
cook. It means "putting in place," and refers to
the many prepped ingredients that must be on
hand in order to be ready for meal service.
Miso, light or dark (red):
Fermented soybean paste used as a basic
ingredient in many Japanese dishes.
Miso:
Fermented soybean paste that is an
indispensable Japanese flavoring ingredientIt is
used in sauces, soups, marinades, dressings,
dips and main dishes.
Mis-pick (food industry term): An improperly slotted or selected item that
results in the wrong item being shipped and/or
billed to a retailer by a wholesaler.
Mis-redemptions (food industry A cashier's mistake processing a coupon, such
term):
as credit for the wrong item, an expired coupon
or over/short on the exchange amount.
Mis-stock (food industry term): An item stocked in the wrong place or incorrectly
stocked.
Mix (food industry term):
See product mix.
Mix Until Just Moistened:
To combine dry ingredients with liquid ingredients
until the dry ingredients are thoroughly
moistened, but the mixture is still slightly lumpy.
Mix:
To combine ingredients in any way athat affects a
distribution.

Mix:

To combine ingredients with a spoon or beaters

until well integrated.
Mix-and-match (food industry A display of various items to offer a selection for
term):
a single price point, e.g., five for $1.
Mixed car or mixed truck (food A shipment of a variety of products by rail or
industry term):
truck to a specific location that qualifies by weight
as a railcar load or truckload.
Mixing:
Stirring, usually with a spoon, until the
ingredients are well-combined (no individual
ingredients can be seen or identified).
Mobile (food industry term):
A hanging sign that moves with air flow or is
powered by electricity.
Mocha:
A coffee and chocolate mixture.
Mocha:
Flavoring of coffee or made by combining coffee
and chocolate.
Mochi:
Japanese confection; a small, round rice cake
which can be eaten with condiments such as
kinako (roasted soy bean flour), manju (sweet
red bean paste), soy sauce dip, andseaweed.
Traditionally, mochi is made by pounding
steamed glutinous rice in a large wooden mortar,
called the usu, with a wooden mallet called the
kine. Mochi-tsuki is the Japanese term for the
old-style method of pounding the steamed
glutinous rice used to make mochi.
Mock Duck:
Fresh, organic wheat gluten that is folded and
pressed creating a meat substitute to duck in
Buddhist and other vegetarian dishes. Available
canned in Asian markets.
Mode of shipment (mos) (food The means used to ship items, such as a railway
industry term):
or truck line.
Mode, a la:
A food which is braised; also, pies and cakes
served with a garnish of ice cream.
Modem (food industry term):
Modulator/demodulator; a telephone-like device
that transmits and receives data.
Modified atmosphere packaging A packaging technique that uses a gas-flushing
(map) (food industry term):
process to reduce oxygen and maximize a
product's shelf life.
Mojo de ajo:
[Spanish] soaked in garlic.
Mojo:
Cuban seasoning mix made of garlic, olive oil,
and sour oranges It is used as a dip, marinade,
or sauce for vegetables and meats.
Mojo:
[Mexican] A spicy, rich sauce consisting of nuts,
seeds, spices, chocolate, and peppers.
Molasses:
A thick, sweet, brownish-black liquid that is a byproduct of sugar-refining; used in breads,
cookies and pastries for its distinctive, slightly
bitter flavor and dark color.

Molasses:

This is a syrup resulting from the crystallization of

raw sugar from the sap. Additional processing
results in darker and stronger tasting molasses
called black strap.
Molcajete Y Tejolete:
The Mexican term for mortar (molcajete) and
pestle (tejolete); sometimes made from volcanic
rock.
Molcajete:
[Spanish] mortar made from volcanic stone used
for grinding chiles.
Mold:
To shape food, usually by pouring the liquefied
food into a mold. When the liquid is cooled it will
retain the shape of the mold.
Molding, shelf (food industry
A grooved strip on a facing of a gondola shelf
term):
used to attach price tags and shelf-talkers. Also
called shelf channel.
Mole negro:
[Spanish] the best known of Oaxaca's famous
"seven moles."
Mole:
A Mexican specialty, mole is a dark, reddishbrown sauce, often served with chicken or turkey.
Mole is made from a variety of ingredients,
including ground seeds, chile peppers, onion,
garlic, and chocolate.
Mole:
[Spanish] taken from the Nahuatl word "Molli,"
meaning concoction; an assortment of thick
sauces used in Mexican cooking made of chiles.
These sauces are made with one or many chiles,
and flavored with cumin, coriander, cinnamon,
nuts, seeds, and chocolate. one of the most
common ingredients of mole sauce is chocolate;
one of the oldest known sauces. Their flavor is
rich, smoky, and very complex. Some recipes are
made with fresh herbs and have a green color.
Chicken, turkey, and pork are then simmered in
this sauce.
Molinillo:
[Spanish] a wooden whisk used to whip hot
chocolate; the handle is rolled between the
palms of the hands, whipping the mixture until it
is frothy.
Mollejas:
[Spanish] sweetbreads.
Molletes:
[Spanish] yeast rolls flavored with anise; toasted
open-faced sandwich filled with refried beans
and cheese.
Molokhia (Melokiyah, Moloheia, Traditional dish in Egypt and Sudan -- some
etc.):
people believe it originated among Egyptians
during the time of the Pharaohs. Others believe
that it was first prepared by ancient Jews.
Molokhia is a mucilaginous, nutritious soup made
from a type of greens, known as molokhia or
Jew's mallow (also called Nalta jute, Tussa jute,

Mom and pop store (food

industry term):
Monaco, la:
Money gram (food industry
term):
Monkfish:

Corchorus olitorius), which is found throughout

Egypt, the Levant, and similar climes elsewhere.
Dried or frozen molokhia greens may be
obtained from Middle Eastern or Asian grocery
stores worldwide.
A family-owned food store operated by a
husband and wife and/or other family members.
Served with a green pea and caper sauce.
A person-to-person electronic transfer of money

This large low:fat, firm:textured salt:water fish

has a mild, sweet flavor similar to lobster.
Sometimes referred to as "poor man's lobster."
Also called "Angler," "Lotte," "Belly:Fish,"
"frogfish," "Sea Devil," and "Goosefish."
Monkfish:
A saltwater fish of which only the tail meat is
eaten.
Monkfish:
Known as the poor man's lobster, because of its
extremely firm, meaty texture. Highly versatile.
Remove any membrane that remains on the fillet
before cooking.
Monosodium Glutamate, MSG: A white, crystalline salt found in wheat, beets,
and soy bean products. It is used extensively in
Chinese cookery, and thought to help accentuate
the flavors of certain foods. Many people suffer
serious allergic reactions to this so widespread
use has been reduced to the commercial food
processing industry.
Monosodium Glutamate:
A sodium salt found in wheat, beets, and soy
bean products. It is used extensively in Chinese
cooking, and thought to help accentuate the
flavors of certain foods. However some people
have shown an allergic reaction.
Monounsaturated Fat:
Monounsaturated fats have been shown to
reduce LDLs, but have relatively no effect on
HDLs, except for olive oil, which can increase the
beneficial HDLs. Other sources of
monounsaturated fat can be obtained from
canola oil, peanut oil, avocados, almonds,
cashews and peanuts.
Mont Blanc:
A classic French dessert made with sweetened
chestnut puree. The puree is passed through a
ricer and formed into a fluffy mound on a platter.
The dessert is then topped with whipped cream.
Mont blanc:
A rich dessert of chestnut puree and whipped
cream.
Monter au beurre:
To whisk cold butter into a hot liquid to give the
liquid a silky consistency and depth of flavor.
Monterey Jack Cheese:
Deriving its name from the California city where it

Monterey jack:
Montmorency:
Moochim:
Moose:

Mora chiles:

Morcilla:
Morel mushroom:

Morel:
Morello cherries:
Mornay Sauce:
Mornay Sauce:

Mortadella:

Mortadella:

originated, this cheese is very versatile. Usually

available unaged, it is mild and has an ivory
color.
Mild, buttery-flavor cheese usually sold in blocks;
melts easily; also made with jalape os.
A sauce made with cherries; also, a garnish
made with artichoke hearts.
A Korean:style dried fish with soy sauce.
A large member of the deer family with enormous
palmate antlers. Moose meat is called "venison."
Antelope, caribou, elk, deer, and reindeer meat is
also classified as venison, the most popular large
animal game meat in the U.S.
A dried chile; a more subtle variety of smoked
jalapeno than chipotles, they have a long
mesquite flavor with tones of dried fruit; moras
grandes are a larger version of the same type of
chile, while smaller ones are often labeled
"moritas." Use chipotles as a substitute for any of
these chiles.
[Spanish] pork mixed with pig's blood and spices
and steamed within the animal's stomach.
This is a wild mushroom with a honeycomb cap
and hollow stem. These are very dirty
mushrooms and must be cleaned carefully.
Morels possess a wonderful earthy flavor,
making them good candidates for soups, sauces,
and fillings. Morels are most readily available
dried.
A variety of wild mushroom, the morel is coneshaped and has a nutty, earthy flavor.
Pie cherries.
A basic bechamel sauce to which cheese has
been added. It is sometimes varied with the
addition of eggs or stock.
A sauce similar to bechamel sauce but with
Gruyere cheese, sometimes enriched with egg
yolks. It is used mainly for fish and vegetable
preparations.
A smoked sausage from Bologna, Italy, the city
that brought us "bologna" sausage. Made from
finely ground beef, pork, cubes of pork fat, and
seasonings.
Large, lightly smoked sausages made of pork,
beef, or veal. These are specialties of Bologna,
which is where the US version of this sausage
gets its name. Mortadella is a very smooth, pink
sausage with a subtle creamy texture. They are
studded with cubes of pork fat and peppercorns.

Mortar and Pestle:

Mos (food industry term):

Mostaccioli:
Mostarda di Cremona:

Mostaza:
Mother Sauces:

Motor room (food industry

term):
Mouler:
Moules:
Mountain oysters:
Moussaka:
Moussaka:
Mousse:

Mousse:

Mousseline:

A bowl and blunt tool for pounding seasonings

into a paste or powder. Often made of marble.
The traditional method of making basil pesto is to
place all ingredients into the mortar and blend.
See mode of shipment.
Literally means "Small Mustaches". This tubular
pasta goes well with sauce, used in salads,
baked in casseroles, or made into stir fry dishes.
[Spanish] These are fruits cooked and marinated
in a spicy, mustard flavored syrup. It is a classic
accompaniment to bollito misto. These fruits are
also used in sauces for veal, and assorted
stuffed pasta fillings.
[Spanish] mustard.
A French concept that classifies all sauces into
five foundation sauces called "mother" or "grand
sauces." From these five sauces, all sauces can
be made. They are: 1. Demiglace or brown; 2.
Veloute or blond; 3. Bechamel or white; 4.
Hollandaise or butter; 5. Tomato or red.
A room that houses mechanical and electrical
motors that power a store. Also known as the
compressor room.
[French] To grind soft food into a puree or dry
food into a powder.
[French] mussels.
Roasted calf testes eaten as a between-meal
snack.
A layered dish of eggplant and lamb with
tomatoes and onions in a white sauce.
[Greek] A layered dish of eggplant and lamb with
tomatoes and onions. This is all bound with
bechamel sauce and cooked au gratin.
A sweet or savory dish, mousse is usually made
with egg whites or whipped cream to give the
light, airy texture. In French, the word means
"froth" or "foam."
Sweet or savory dishes made of ingredients
which are blended and folded together. These
mixtures may be hot or cold, and generally
contain whipped egg whites to lighten them.
Cream is also used to lighten these dishes,
though when used in large quantities, these
preparations are called mousselines.
As described above, these are fine purees or
forcemeats that have been lightened with
whipped cream. The term is also used to
describe a hollandaise sauce which has

unsweetened whipped cream folded into it.

A wild mushroom with an off-white to beige color.
The flavor is full-bodied and the texture is fleshy
like bolets.
Moutarde:
[French] mustard.
Mouton:
[French] mutton.
Movement (food industry term): A tracking of a product's sales by units or cases
for a certain time.
Movement allowance (food
A case allowance given to a wholesaler for
industry term):
turning products through the warehouse within a
specific timeframe.
Mozzarella Cheese:
Mozzarella is known as a mild cheese with an
elastic texture. It is fairly soft, requires little
ripening time, and has excellent melting qualities.
Mozzarella:
A mild white-yellow cheese which melts easily.
MSG:
This natural amino acid is found in seaweed,
vegetables, cereal gluten and the residue of
sugar beets, and is used as a flavor enhancer.
Muenster Cheese; Munster
A semi-ripe Alsatian cheese made with whole
Cheese:
cow's milk, flavored with caraway and cumin. It
may cure up to three months before
consumption.
Muesli:
The German term for mixture, muesli may
contain raw or toasted grains (wheat, oats,
barley, etc.) nuts, bran, dried fruits, wheat germ,
sugar and dried milk solids. Muesli is often eaten
like cold cereal with milk, or with yogurt or fruit
juice.
Muesli:
[Swiss] Dish of raw rolled oats, coarsely grated
apple, nuts and dried fruit served with cream or
whole milk.
Muffin pans:
Muffin pans come in many sizes and shapes,
even "muffin tops." The standard muffin pan
called for in many recipes has 6 or 12 cups that
measure 2 inches across the top. For best
results, always line with paper liners or grease
just the bottoms and lower thirds of the muffin
cups. Mini-muffin tins, also called "tea muffins,"
are popular in 12-cup and 24-cup pan sizes.
Also, see Insulated, Nonstick, and Baking pans
glossary listings.
Muffin:
A drop batter baked in individual pans and
served as a quick bread.
Mulato chile:
A dried chile; in Mexican cooking it refers to the
chile mulato, a dark black-brown dried chile
famous for its use in Mole Poblano; tastes of
licorice, chocolate and dried fruit; used in many
dark moles; if unavailable, use anchos or
Mousseron mushroom:

pasillas.
To flavor a beverage, such as cider or wine, by
heating it with spices or other flavorings.
Mullet:
This term is used to describe several families of
important food fish. In general, they are saltwater
fish with a moderate to high fat content and flesh
that is tender, white, and firm textured. They
have a sweet, nut:like flavor.
Mulligatawny:
A curried chicken soup adapted by the British
from India. Originally the soup was enriched with
coconut milk and embellished with almonds and
apples. Newer versions make a lighter broth and
flavor this with curry and coconut.
Multideck (food industry term): A display case/fixture with shelves placed
vertically, one above the other.
Multipack (food industry term): A multi-item pack of products with the same
UPC.
Multiple pricing (food industry A pricing policy based on the theory that pricing
term):
of two or more units for a single price (e.g.,
3/$.99) encourages multiple purchases.
Multiple-unit sales (food
Selling in lots of more than one.
industry term):
Multipoint private network (food A networking system that links the computer
industry term):
systems of a number of stores on a single leased
line. Also called multidrop private network. See
frame relay network.
Mung beans, dried:
A versatile tiny (about one-eighth inch in
diameter), dried bean is common throughout
Asia. The bean or pea is also the source of bean
sprouts, also used to make bean-thread noodles.
Mung Beans:
Small green beans used in both Indian and
Chinese cooking. They do not require presoaking
and cooked mung beans have a tender texture
and slightly sweet flavor. The sprouts are also
used in salads.
Muscadine Grape:
A thick-skinned purple grape with a musky flavor,
muscadine grapes are found in the Southeastern
United States. The grapes are eaten as is, and
often used to make jelly and wine.
Muscoli:
[Italian] mussels.
Muscovado sugar:
See Barbados Sugar.
Mushroom:
Any of many species of cultivated or wild fleshy
fungus, usually consisting of a stem, a cap
(which may have gills) and mycelium; available
fresh or dried and eaten raw, reconstituted or
cooked.
MUSHROOMS:
Chanterelle: Meaty and fleshy texture; nutty
flavor with a hint of apricot. Best sauteed with
Mull:

poulty or fish.
Chinese: Find in Oriental markets. Soak in water
before cooking. Trim the stems and save for
making soup.
Crimini: Firm, dense consistency; earthy flavor.
Best used stuffed with herbs and nuts.
Dried European: Cepe, boletus, or porcini. Keep
in a tightly sealed jar in your refrigerator. Will
keep about 1 year.
Enoki: Crisp texture, like bean sprouts; clean and
fruity flavor. Best used raw in salads and
sandwiches.
Morel: Wild mushroom with a honeycomb cap
and hollow stem. These are very dirty
mushrooms and must be cleaned carefully.
Morels possess a wonderful earthy flavor,
making them good candidates for soups, sauces,
and fillings. Morels are most readily available
dried.
Oyster: Tender caps, chewy stems; slight
peppery bite. Mix into cream sauces.
Porcini: Rich and velvety texture; woodsy flavor
which is stronger when dried. Simmer in soups
and sauces.
Portobello: Thick-fleshed with sanity caps; rich
and hearty flavor. Best used for grilling, burgerstyle.
Shiitake: Spongy caps, tough stems; complex
and smoky flavor. Best used in polenta or risotto.

Music roots:
Muskellunge:

Muskmelon:

Wood ear: Crunch and chewy texture; subtle and

mild flavor. Best used in spicy soups and stirfries. "
sweet potatoes; so called because of the
gaseous effect.
A freshwater pike that averages between 10 and
30 pounds. Some specimens, however have
reached 60 pounds and up to six feet in length.
Muskellunge offers a lean, firm, low:fat flesh.
One of the two broad classes of melon.
Muskmelons have been grown for thousands of

years by many cultures. The two main skin

textures are netted (such as cantaloupe), and
smooth (crenshaw or honeydew).
Muskrat:
Also known as a "marsh rabbit" and "musquash,"
this animal is a large, aquatic, North American
rodent with a red, gamey flesh. Muskrat has a lot
of bones, but it makes a good stew.
Mussel:
A bivalve mollusk with worldwide distribution.
There are salt and freshwater varieties. The thin
shell means there is more meat compared to the
same weight of clams or oysters. The yellow
meat has a sweet and delicate flavor.
Mussel:
A bivalve mollusk with an extremely thin, oblong
shell that can range from dark blue to bright
green to yellowish-brown. The creamy-tan meat
has a slightly sweet flavor. Mussels can be
cooked in a variety of ways including steaming,
frying, baking or used as an ingredient in dishes
such as paella.
Mussels:
Much less expensive than clams. Look for clean,
not muddy, mussels. When steaming mussels,
add a bit of saffron for additional great flavor.
Must:
a sweet, viscous liquid that is red-yellow in color.
It comes from fresh grape must, known as
"stafilopat." In other parts of Greece it is known
as "petmezi."
Mustard Greens:
Leaves of the mustard plant, mustard greens are
a very popular vegetable in the South. The
leaves have a pungent mustard flavor, and may
be found fresh, frozen, or canned. Mustard
greens must be washed thoroughly, then may be
steamed, sauteed, or simmered. They're usually
cooked with seasonings and ham, pork, or
bacon.
Mustard:
A spice with a pungent flavor, available as seeds
or ground, or a condiment prepared with it.
Mutton:
The flesh of sheep over one year old.
Muttonfish:
A marine fish of the eelpout family found mainly
in the Pacific. The flesh is sweet and white and
contains very few bones. Also called "ocean
pout."
Muy sabrosa comida:
[Spanish] very delicious food.
An allowance given to a distributor by a packer
Label allowance (food industry when the distributor supplies their own labels to
term):
that packer. The allowance is usually granted for
private label processed foods packed for the
distributor.
Label gun (food industry term): A tool used to price merchandise.
Label peeler (food industry
A device used to remove price labels from

term):
Labor (food industry term):
Labor scheduling software
(food industry term):

Lachs:
Lacing (food industry term):
Ladle:
Ladyfingers:

merchandise when repricing due to a price

change.
All employees except managers that work at a
retail store or distribution center.
A computer software program that creates
weekly work schedules for employees and
departments. The software program inputs
company parameters such as vacation, holidays,
work availability, hours of operation, peak sales
periods, etc.
[German] salmon
A shelf display of overlapped, bagged products to
form an attractive arrangement.
1. To move portions of a food using a ladle. 2. A
utensil with a cup-like bowl and a long hooked or
pierced handle used to pour sauces and liquids.
Known in Italy as "savoiardi." Sweet, light,
delicate sponge cake roughly shaped like a
rather large, fat finger. It's used as an
accompaniment to ice cream, puddings and
other desserts. Ladyfingers are also employed as
an integral part of some desserts, including
Charlottes. Ladyfingers can be made at home or
purchased in bakeries or supermarkets."
According to the Parisian cooking school, Le
Cordon Bleu, leftover sponge cake, brioche, or
genoise cake may be used in place of
ladyfingers. They advise cooks to be careful, for
ladyfinger batter is very fragile. They recommend
folding the flour and yolks in very carefully into
the meringue so that the whites don't lose their
volume.

Lagniappe:
Lait, au:
Lait:
Lake herring:

Lamb, Yearling:
Lamb:

Ladyfingers may be stored up to a week in an

airtight container. They may also be frozen to
extend their useful life.
An old Creole word for "something extra." Soup
meat is the lagniappe from vegetable soup
preparation.
Food prepared with milk.
(French) Milk.
One of the most prized whitefish found in the
Great Lakes and in Canada. May be prepared in
any manner suitable for salmon. Also called
"cisco" and "chub."
The meat of a sheep slaughtered when less than
1 year old.
A sheep under 1 year old. "Baby lamb" in

Lamington tin:
Lan (food industry term):
Land cress:

Langostino:
Langouste:

Langoustine:

Langue de chat:
Langue:
Lapin:
Lard:

Larding or Larder:
Larding:

Lardons:
Larrup:
Lasagna, Lasagne:

slaughtered at between 6:
[Australia] 13 x 9 x 2-inch baking pan.
Local area network.
Land cress, curly cress, broadleaf cress and
upland cress are all quick-growing, delicate
textured greens that have the sharp, peppery
flavor of watercress. Great in salads and
sandwiches or paired with delicate vegetables
such as beets or potatoes.
The Spanish word for "prawn."
[French] spiny lobster, differentiating from Maine
lobsters in that they have no claws. Langoustes
are warm water crustaceans that can be found in
the south Atlantic Ocean, the Mediterranean Sea
and off the coasts of South America, Australia
and the West Indies.
[French] Dublin prawn. These are small pink
crustaceans resembling crayfish, with a taste and
texture closest to lobster. Their claws are quite
long but have no edible meat in them. Like the
langouste, these are found in warm waters.
[French] Flat, finger-shaped, crisp biscuit or
cookie served with cold desserts.
[French] tongue
[French] rabbit
The fat separated from the fatty tissue of pork. It
has a characteristic nutty flavor, and is usually
white in color. Often used in pie crusts, biscuits
and other baked goods. The mainstay of
AmeriMex cooking. Used in making tamales.
Also, to cover with strips of fat, or to insert fat
strips into meat with a larding needle.
To insert strips of fat into pieces of meat, so that
the cooked meat stays moist and juicy.
To introduce fat to lean meat by threading slivers
of bacon or salt pork through it. Or to thread
vegetables into the meat. Larding with
vegetables gives the meat a contrast of color
plus the addition of flavor. This practice is not
used as often now because of the higher quality
of meat available.
Strips of fat, bacon or salt pork for larding meat;
inserted in lean meats to add flavor.
molasses; also called blackstrap.
Sheets of pasta which are layered with sauce
and cheese and baked au gratin. Meat, fish,
shellfish and vegetables are all used as fillings
for this dish.

Lasagna:

Lassi:
Last in, first out (lifo) (food
industry term):
Lattice topping:
Laurel:
Lavender:
Layer (food industry term):
Layer quantity (food industry
term):
Layer-loaded unit load (food
industry term):
Layout (food industry term):
Layover (food industry term):

1. Wide, flat Italian pasta sheets with ruffled or

smooth edges. 2. An Italian dish made with
boiled lasagna layered with ricotta and
mozzarella cheese, meats and/or vegetables and
topped with a tomato or meat sauce and baked.
[Indian] A frothy yogurt drink, sweet or salty,
flavored with pistachios, cardamom, cumin or
rose water.
The most recently acquired product is the first
sold.
A topping consisting of strips of dough
crisscrossed atop a pie.
Tree on which bay leaves are grown; used as a
seasoning in many dishes, the leaves should
always be removed before serving.
This aromatic relative of the mint plant is often
used to make herb tea.
A row of similar products stacked on a pallet or
shelf.
The number of similar product cases used to
make a pallet layer.
A pallet loaded with different layers of products.

See store layout.

A shelf-stocking technique that displays the top
of a product to customers.
Lci (food industry term):
Learner-controlled instruction.
Lcl (food industry term):
Less-than-carload.
Lead time (food industry term): The time between an order and a delivery.
Lean:
The FDA approved food labeling term used to
describe meat, poultry, game, fish or shellfish
that contains less than 10 grams of fat, less than
4 grams of saturated fat, and 95 mg of
cholesterol per serving or per 100 grams.
Learner-controlled instruction A self-paced, training method.
(lci) (food industry term):
Lease-back (food industry
A process of financing a building; then selling it to
term):
an outside company and paying rent. Options
and protective clauses apply to the tenant.
Leased department (food
A retail department that is leased to, and
industry term):
operated by, a separate company. Also known as
a franchised department.
Leased inventory (food industry An accounting method used to finance the
term):
opening inventory of a new retail store. Product
is leased to the operator and secured by the
wholesaler's lien on daily cash receipts.
Leased line (food industry
A dedicated, private telephone line used for data
term):
transmission.

Leaven (food industry term):

Leaven:

Leavening agent:

Leavening:

Leber:
Lebkuchen:

Leche de cabra:
Leche de coco:
Leche quemada:
Leche:
Lechuga:
Leek:

Leeks:

Lefse:

Legumes:

A substance, such as yeast, used to produce

fermentation in dough to cause it to rise or
lighten.
To insert gas into a dough or batter by adding an
ingredient, such as yeast, baking powder or
baking soda, causing it to expand, or rise,
lightening the texture of the baked product.
An ingredient that causes dough or batter to rise,
lightening its texture and increasing its volume,
such as beaten eggs or egg whites, baking
powder, baking soda and yeast.
Process of producing gas in a dough or batter.
Agents such as baking soda, baking powder and
yeast that are used to lighten the texture and
increase the volume of baked goods with the
production of carbon dioxide. Eggs also are
leavening agents. In earlier days, leavening
agents were called "lifters."
[German] liver
A thick, cake-like German cookie made with
honey, spices, citron and ground almonds. The
dough is often cut into shapes or baked in
decorative molds, then topped with a hard
confectioner's sugar glaze.
[Spanish] goat's milk.
[Spanish] coconut milk.
[Spanish] burned milk.
[Spanish] milk
[Spanish] lettuce.
Has a thick, cylindrical white stalk with a slightly
bulbous root end and dark green leaves. The
tender, white stalk has a flavor that is sweeter
and stronger than a scallion but milder than an
onion.
Leeks look like very large green onions (scallion)
in the produce section. The leek is related to both
garlic and the onion even though its flavor and
fragrance are milder and more subtle. Because
they are so sweet, leeks are often cooked and
served as a side vegetable. Wash carefully to
remove the dirt between the layers. Look for
leeks with lots of white.
[Norwegian] A thin, flat potato pancake, about the
consistency of a tortilla and cooked by similar
method. Very mild, starchy, slightly sweet taste.
Lefse is enhanced by the addition of peanut
butter, brown sugar or lutefisk.
Plant species that have seed pods that split

Legumes:

Lekvar:

Lemon Grass:
Lemon grass:

Lemon sole:
Lemon verbena:
Lemon zest:
Lemon:
Lemon:

Lengua:
Lenteja:
Lentils:
Lentils:

Letter of authority (food

industry term):
Letter of intent (food industry
term):

along both sides when ripe. Some edible

legumes are beans, lentils, peas, etc.
[French] vegetables; plants with seed pods, such
as peas and beans. Seeds of a legume are most
often soaked and used in soups, stews and
baked dishes.
a Hungarian-style fruit puree, usually made from
dried plums or apricots cooked with sugar to
make a smooth, thick fruit filling. Lekvar is used
in hamantaschen, Danish pastries, and sweet
yeast breads.
Light green stalks with a citrus flavor and scent
used in Thai and other Asian cuisines for
flavoring.
Pale green stalk about 18 inches long,
resembling a scallion or green onion. While not
related to a lemon, it imparts a flavor much like
the fruit. Found in Asian markets and some
supermarkets.
A small flat fish resembling sole or flounder.
Fragrant, sweet, lemony herb that makes a good
tea and adds delicate flavor to custards and
similar desserts.
The outer part of the lemon skin (yellow part of
the peel only), grated fine and used as a
flavoring agent or garnish.
A citrus fruit with a bright yellow pitted skin, juicy
flesh and a very tart, sour flavor.
The most useful of all fruits in European cooking
(the lime being the most useful in Asian and
tropical cooking), the lemon adds mild, flavorful
acid to dishes.
[Spanish] tongue.
[Spanish] lentil.
A legume with small flat seeds used in soups and
stews.
Flat and round, lentils are the fastest cooking of
all dried beans. The three major varieties are Le
Puy, the most intensely flavored lentil; common
green or brown lentils; and yellow or red lentils,
which are popular in Indian cooking-- particularly
Dal.
An agreement for a wholesaler to order, deliver
and bill promotional products to a retailer. See
automatic distribution.
A legal promise to perform some activity at a
future date in return for money received
beforehand.

Lettuce:

Levadura:
Liabilities, current (food
industry term):
Liability (food industry term):
Liability policy (food industry
term):
Liaison:
Liaison:

Library (food industry term):

License plate (food industry
term):
Lick:
Licuadora:
Lien (food industry term):
Lifo (food industry term):
Light:
Lighter Bake:

Lightnin' bread:
Liguria Olive:
Lily buds:

Any of a variety of plants of the genus Lactuca

grown worldwide. Lettuce leaves are consumed
fresh in salads or used as a garnish. There are
three principal types of lettuces: butterhead, crisp
head (iceberg) and leaf.
[Spanish] yeast.
Money or obligations owed to other companies or
individuals, which must be paid in a year or less.
A debt owed by a business to creditors.
A manufacturer's or wholesaler's insurance policy
to cover legal expenses in case a customer or
retailer sues.
A mixture of cream and egg yolks used to thicken
and enrich soups and sauces.
The process of thickening a sauce, soup or stew.
This includes all rouxs, starch and water mixtures
(slurries), beurre marni and egg yolks with or
without cream. Egg yolks must be tempered with
hot liquid before adding to the liquid in order to
prevent curdling.
A storage/retrieval site in a computer program
An identity label assigned to a container making
that container unique from any other container.
Typically used for tracking unit loads, but may be
used on cases and trailers.
molasses; also called blackstrap or larrup.
[Spanish] electric blender.
A legal claim upon real or personal property to
satisfy a debt or obligation; a mortgage.
Last in, first out.
FDA term used to define food that has 33 percent
fewer calories, 50 percent less fat, or 50 percent
less sodium than the regularly used food.
made by Sunsweet: a 100% fat- and cholesterolfree baking ingredient that replaces butter,
margarine, oil or shortening in scratch recipes
and packaged mixes. Made from a blend of dried
plums and apples, this new fat "imposter" creates
moist, chewy baked goods that are lower in fat.
Lighter Bake is located in the cooking oil or
baking ingredients section of supermarkets
nationwide.
Quick breads leavened with baking soda or
baking powder.
An Italian salt-brine-cured black olive with a
strong flavor; sometimes packed with stems.
[Chinese] Also known as tiger lily buds or golden
needles. Dried day lily buds that are nutritious

and sweet.
[Spanish] Bitter lime used in Yucatan.
There are two common varieties of lima beans:
the Fordhook and the baby (also called sieva).
The pale green bodies of both varieties have a
slight kidney-shaped curve. The Fordhook is
larger and plumper than the baby lima. Limas
can be used as a side dish, in soups and in the
traditional dish succotash.
Lima beans:
Flat, green-tinged beans (called butter beans in
the South), which can be parboiled and buttered
or used in stews and soups.
Lima:
[Spanish] lime.
Limburger Cheese:
An extremely strong-smelling, semihard,
fermented cheese first made in Limburg,
Belgium, but now more commonly produced in
Germany. Limburger has a yellow to reddishbrown rind, a yellow interior and a paste-like
consistency.
Lime:
A small ovoid citrus fruit with a thin, pitted, green
skin. Limes have juicy, pale green pulp and a
very tart flavor.
Lime:
Stronger and less fragrant than the lemon. Its
juice can be used instead of lemon in almost
every instance. The zest of the lime is as useful
as lemon zest.
Limited assortment store (food Food stores restricted in size, services, fixtures
industry term):
and variety in order to reduce operating costs
and sell goods at the lowest possible prices. Also
known as box stores, no-frills stores.
Limited distribution (food
An introductory offer on a new national or
industry term):
branded product introduced in a specific
geographic area.
Limon:
[Spanish] Lemon; in Mexico it usually refers to
the small tart Mexican lime.
Limoncello:
[Italian] Lemon liqueur; a digestif made only in
Italy along the Amalfi Coast and on the islands of
Ischia and Capri. It is pronounced lee-moanchello.
Limones:
[Spanish] Limes.
Limousin Beef:
A breed of cattle which is naturally lower in fat
and cholesterol. These cattle were brought to the
United States from France around 1930.
Line number (food industry
A manufacturer's processing key that identifies a
term):
product and its pack size.
Line of credit (food industry
The amount of money that a company may
term):
borrow from a bank..
Linear shelf feet (running feet) The length of a shelf or shelves upon which a
Lima agria:
Lima Beans:

(food industry term):

Lingcod:

product or product group is displayed.

A North American Pacific coast fish with a mildly
sweet flavor and a firm, lean texture.
Linguine:
Long, narrow, moderately thick strands of pasta.
Linguine:
Long, oval-shaped pasta noodles. Hand cut
versions of this are very narrow flat noodles.
Linzertorte:
An Austrian pastry comprised of a short crust
dough flavored with ground almonds and
hazelnuts, cinnamon, and lemon zest. This is
then spread with raspberry jam and topped with
a cross-hatch of dough. Almond paste is
sometimes layered underneath the raspberry
jam. Other versions of this use fresh cranberries
or apricots in the filling.
Liquados:
[Spanish] Fresh fruit drinks.
Liqueur:
A sweet, aromatic alcoholic drink typically served
after a meal. Liqueurs are often used as
flavorings in baked desserts and dessert
sauces.
Liqueur:
Sweet alcoholic beverages flavored with fruits,
herbs or spices, usually served after dinner.
Some, such as Amaretto and Grand Marnier, are
useful as flavorings in desserts.
Liquid measure:
A clear, hard, plastic or glass cup with a lip for
pouring. The cup is usually a pint or quart
measuring tool marked with lines to measure
liquid ingredients in home baking. It will have
lines to mark ounces, milliliters, and 1/8, ?, 1/3,
, 2/3, ? and 1 cup or more. Liquid ingredients
should be measured in this cup, with the cup
placed on a flat surface for accuracy in home
baking.
Liquid Smoke:
Find in the condiment section of supermarkets.
List price (food industry term): The price at which items are listed for sale before
discounts or allowances.
Listing (food industry term):
One line about a product in a retailer's
newspaper ad.
Listing allowance (food industry Money that a manufacturer/wholesaler gives a
term):
retailer to advertise a product.
Litchi, Lychee:
A small fruit from China and the West Indies, with
a hard shell and sweet, juicy flesh. The flesh is
white with a gelatinous texture and a musky,
perfumed flavour.
Littleneck clams:
There are essentially two types of clams: the
softshell (or steamer) and the hardshell (or
quahog). Littlenecks are the smallest of the
hardshells.
Liver:
This nutritious organ meat filters toxins from the

blood. Select the youngest liver you can find.

Poultry generally offers the mildest flavored and
most tender livers; pork has the strongest and
toughest liver of those commonly available.
Liverwurst:
German for "liver sausage." Liverwurst is a
ready:to:eat sausage of at least 30% ground pork
liver plus other meats combined with spices and
seasonings. The most famous liverwurst is called
"Braunschweiger."
Livornaise:
A sauce made with olive oil, egg yolks and
anchovy paste.
Lo Mein:
1. A dish consisting meat and poultry with water
chestnuts, bamboo shoots, green onions,
mushrooms and Chinese egg noodles. 2. Fresh
Chinese egg noodles.
Load strap (food industry term): A restraint in a cargo vehicle used to secure
product during shipment.
Loading sheet (food industry
A shipping list of all products in a railcar or truck
term):
trailer.
Loaf cheese (food industry
A long, rectangle of uncut cheese.
term):
Loaf Pan:
A deep rectangular baking pan available in
various sizes; used for baking breads, cakes and
meatloaf.
Lobster mushroom:
A wild mushroom that has a firm texture and a
red and orange color like lobster shells.
Lobster:
This crustacean was used as bait until around
1880. Because dead lobsters spoil quickly, they
should be cooked live if possible. (Live lobsters
curl their tails under when picked up.) Look for
curled tails on precooked lobsters.
Lobster:
Any of several varieties of saltwater crustaceans;
with a long jointed body, large tail and front
claws, and legs surrounded by a reddish-brown
or blue-black shell which turns bright red when
cooked. The firm white meat has a rich, sweet
flavor.
Lobster:
Lobster is available in many forms: frozen,
canned, and as fresh cooked meat. But for "live
lobster" the most crucial part of preparing lobster
is in the purchase. Be sure to chose a freshly
caught, lively one, that flips its tail and legs about
in and out of the water, and one with a rock-hard
shell if possible. A 2 1/4 to 2 1/2 pound live
lobster will serve one person amply and, if
prepared with a stuffing or crumb topping, two
persons.
Local area network(lan) (food
A small, computer network of terminals and
industry term):
processors.

Lockout (food industry term):

Loganberries:

Logistics (food industry term):

Lomo de puerco:
London broil:

London broil:
Longhorn cheese:
Loose-loaded (food industry
term):
Lop Chong:
Loquat:
Loss leader (food industry
term):
Lotte:

Lotus leaves, dried:

Lovage:
Low Calorie:
Low Cholesterol:
Low Fat, Low-fat:
Low Saturated Fat:

An agreement between competing companies to

close during a strike, or an arbitrary suspension
of operations during a contract dispute with a
union.
Possibly a raspberry-blackberry hybrid, this berry
is juicy, sweet and tart. Plump, purple-red
loganberries can be used to make jams and
preserves.
Activities associated with the procurement,
warehousing and transportation of goods for
sale.
[Spanish] pork loin.
A flank steak that has been cut into large pieces,
tenderized by marinating, broiled or grilled, then
sliced into thin strips across the grain before it is
served.
See "Flank steak."
Mild Cheddar cheese produced in the United
States; any mild Cheddar can be substituted.
A shipping practice of loading and unloading
products by hand on a trailer. Also known as a
dead-pile loaded; floor-loaded; loose-caseloaded.
[Chinese] sweet pork sausage. Find in any
Oriental market.
A small pear-shaped fruit native to China, though
also known as a Japanese medlar or Japanese
plum; has yellowish-orange skin and juicy flesh.
An item sold with little, if any, markup, or at a
loss, to attract shoppers. See giveaway.
This large low:fat, firm:textured salt:water fish
has a mild, sweet flavor that compares with
lobster. Sometimes referred to as "poor man's
lobster." Also called "angler fish," "monkfish," and
"goosefish."
Very large leaves that, after reconstituting, can
be used as wrappers in Asian cuisine.
A large, celery-like herb with a thick stalk and a
lemony, musky, celery-like flavor.
A food containing 40 calories or less per serving.
A food containing 20 milligrams or less of
saturated fat and 2 grams or less of saturated fat
per serving.
A food containing 3 grams of fat or less per
serving.
A food containing 1 gram of fat or less per
serving and not more than 15 percent of its
calories from saturated fatty acids.

Low Sodium:

A food containing 140 milligrams or less per

serving.
Low-temp (food industry term): A refrigerator that holds product at a belowfreezing temperature, 32 degrees F or less.
Lox:
Very thinly sliced brine-cured, cold-smoked
salmon; slightly saltier than other forms of
smoked salmon.
Lox:
Smoked, oiled salmon.
Loyalty marketing/cards (food Customers' plastic store cards used to reward
industry term):
frequent shoppers and to collect data on
purchasing habits.
Lp (food industry term):
Liability policy.
Ltl (food industry term):
Less-than-truckload
Lug (food industry term):
A gray, plastic tub used to transport and store
products.
Lugano Olive:
Italian black olive, sometimes packed with olive
leaves; usually very salty.
Lumache:
Italian term for snails; describes large pasta
shells designed for stuffing.
Lumpers (food industry term): Temporary employees of motor carriers, shippers
or receivers, hired to load or unload trucks.
Lumpia:
Very like a large egg roll wrappers. Find frozen in
Filipino and Asian markets.
Lutefisk:
[Norwegian] fish dish of dried cod, cured in lye,
then reconstituted by boiling. Traditionally served
with clarified butter or in white sauce and served
with lefse. In its finest form, lutefisk has a
delicately mild buttery flavor and flaky
consistency. In its not-so-fine form, it is
reminiscent of fish-flavored gelatin.
Lychee:
A small fruit from China and the West Indies, with
a hard shell and sweet, juicy flesh. The flesh is
white with a gelatinous texture and a musky,
perfumed flavor.
Lyle's Golden Syrup:
[Great Britain] Light Karo syrup is the U.S.
equivalent.
Lyonnaise Potatoes:
A French side dish of sliced potatoes sauteed
with onions.
Lyonnaise Sauce:
A classic French sauce preparation made with
sauteed onions, white wine and demi-glace. The
sauce is strained before being served with meats
and sometime poultry.
Lyonnaise:
[French] In the Lyons style, traditionally with
onions.
Profit and Loss Statement.
P&l sheet (food industry term):
Pacanas:
[Spanish] pecan nuts.
Pachola:
[Spanish] thin, half circle-shaped piece of ground

meat.
Pack (food industry term):
A standard number of items in a case.
Pack box/repack (food industry A large case of merchandise broken down and
term):
combined with other products into smaller case
packs for distribution to retail stores.
Pack date (food industry term): The date on which a product was made or
packaged for sale.
Pack out (food industry term): Placing merchandise on shelves from cases or
containers to maximize shelf capacity. Total
capacity of a shelf in units when fully stocked.
Packed:
Pressed or mashed together tightly, filling the
measuring utensil with as much of the ingredient
as possible.
Packer (food industry term):
A company that processes foods for consumption
by customers, e.g., meat, poultry, fruits,
vegetables.
Packer's label (food industry
A label that lists a product's content, quality and
term):
the processor.
Packing slip (food industry
A handling slip that tracks shipping and loading
term):
of merchandise.
Packing supplies (food industry Various paper and plastic bags for bagging
term):
customer purchases at a check stand.
Paella:
A Spanish dish consisting of rice, saffron, a
variety of meat and shellfish, garlic, onions, peas,
tomatoes, and other vegetables. It's named for
the wide, shallow pan it's cooked in.
Paella:
A Spanish rice dish originating in the town of
Valencia. There are hundreds of recipes for
paella, all claiming to be authentic. The only
ingredients that are necessary for paella are rice,
tomatoes, and saffron. Other ingredients are
chicken, chorizo, mussels, squid, peppers, and
beans. More elaborate preparations include
shrimp, lobster, and duck.
Paid outs (food industry term): Money paid out for goods or services, usually in
cash at a store.
Paillard:
A piece of meat or fish that has been pounded
very thinly and grilled or sauteed.
Pain Perdu:
"Lost bread." French toast.
Pain:
[French] bread.
Palatability (food industry
The sensation of taste on the palate of the mouth
term):
from pleasant-tasting or acceptable food.
Palillo:
[Spanish] toothpick.
Pallet (food industry term):
A standard-sized base for assembling, sorting,
stacking, handling and transporting goods as a
unit. The industry standard is GPC-spec-4-way
entry, 48" x 40" hardwood pallets.
Pallet display (food industry
A manufacturer's display unit that is shipped to a

term):

retailer on a pallet, which when placed on a sales

floor serves as a free-standing, advertising
display that saves time and labor.
The number of cases on a pallet.

Pallet factor (food industry

term):
Pallet jack (food industry term): A hand- or battery-powered device used to move
pallets or products.
Pallet shipper (food industry
A combination of different products stacked
term):
together and shrink-wrapped on a pallet for
shipment to a retailer.
Palletized shipment (food
See unitized shipment.
industry term):
Palletizing (food industry term): Storing and/or shipping of products on standard
sized pallets.
Palm Hearts:
Hearts of young palm trees.
Palm Sugar:
Known as gula jawa (Indonesian), gula Malacca
(Malaysian), nahm tahn beep (Thai). Ivory to light
caramel colored sugar cakes. Its flavor is
extracted from coconut flower or palm. It is
similar to brown sugar. In fact, if you can't find it,
you can substitute maple sugar or brown sugar
blended with a little maple syrup (to moisten) for
palm sugar.
Palmier:
A cookie made of sheets of puff pastry that are
rolled in sugar and folded to resemble palm
leaves. These cookies are baked until the sugar
becomes caramelized.
Pampano:
[Spanish] pompano.
Pan dulce:
[Spanish] sweet bread.
Pan Fry:
To brown and cook foods in fat in a shallow pan,
where the fat does not completely cover the
food.
Pan:
[Spanish] bread.
Panache:
[French] mixed.
Panada:
A thick paste used as a binding agent for
forcemeats. Flour panadas are made in a style
similar to choux paste. Other types use bread
crumbs or potato puree.
Panaderia:
[Spanish] bakery.
Pan-bagnat:
A sandwich from southern France, consisting of
small round loaves of bread which have been
hollowed out and filled with onions, anchovies,
black olives, and tuna, then drenched in extra
virgin olive oil.
Panbroil:
To cook a food in a skillet without added fat,
removing any fat as it accumulates.
Pan-broil:
To cook uncovered on a hot surface, usually in a
fry pan. Fat is poured off as it accumulates.

Pan-broil:
Pancetta:
Pancetta:
Pancita:
Pane:
Panela:

Panetone:

Panforte:
Panforte:
Pan-fry
Panfry:

Pan-fry:
Panino:
Panko:

Panna:
Panning (panning out) (food
industry term):
Panning:

To cook quickly in a hot skillet with very little fat

or a sprinkling of salt.
An Italian cured meat made from the belly
(pancia) of the big (the same cut used for bacon).
It is salted but lightly spiced, but not smoked.
Cured pork belly that is rolled and tied. Unlike
American bacon, this is not smoked.
[Spanish] stuffed sheep's stomach.
[Italian] bread.
[Spanish] white cheese made with rennet; slightly
salty; it holds its shape when melted; normally
sold in blocks or rounds; often sliced thick and
broiled or baked; Monterey Jack can be
substituted.
An Italian cake made with a dough rich in egg
yolks, traditionally served around Christmas time.
The dough is studded with raisins, candied fruits
and occasionally pistachios.
A dense, flat Italian cake filled with hazelnuts,
almonds, honey, candied citron and citrus peel,
cocoa and spices.
A rich dense torte made of candied fruit and nuts.
Cooking food in a shallow pan that is filled with
hot fat; a dry-heat cooking method
Panfry and saute both mean to cook quickly in a
small amount of hot oil, butter, or other fat.
Strictly speaking, panfrying means to cook larger
pieces, like meat, in a hot pan, turning only once
or twice. Sauteing means to toss foods over high
heat.
To cook in a small amount of fat. (See Fry and
Saute.)
[talian] sandwich.
Also known as Japanese breadcrumbs; coarse
dry white breadcrumbs used for breading
rellenos and other fried foods; similar to
untoasted coconut in appearance; provides a
nuttier, crispier crust than regular breadcrumbs;
found in Asian markets and many grocery stores;
ordinary breadcrumbs may be substituted if
necessary.
[Italian] cream.
A bakery term for putting raw dough on a cooking
sheet.
Method of cocoking vegetables in their own
juices in a tightly covered pan. Small amount of
fat is used to moisten the pan before juices
escape.

Panocha:
Panques:
Pansit:

Mexican brown sugar.

[Spanish] pancakes.
Wild rice noodles used in Filipino cooking. Soak
in warm water for 15 minutes until supple, and
drain before using.
Pansotti:
A stuffed, triangular pasta popular in the Italian
region of Liguria.
Pantry audit (food industry
A survey of consumers about grocery brands,
term):
products, and quantities in their homes.
Pantryload (food industry term): A stock-piling of sale products by customers to
take advantage of low prices, e.g., carbonated
beverages.
Panzanella:
A salad consisting of toasted cubes of bread
tossed with vegetables and vinaigrette. The
salad is then marinated for at least one hour. The
bread should be very firm so that it will endure
the soaking of dressing. Vegetables can include
tomatoes, peppers, cucumbers, and onions. Lots
of garlic, capers, black olives, and anchovies are
added to the salad.
Papadum:
Flat lentil wafers that puff up when deep-fried.
Used in Indian cuisine.
Papas:
[Spanish] potatoes.
Papaya:
Native to North America, the papaya is a large
fruit which is golden yellow when ripe. Ripe
papaya has an exotic sweet-tart flavor. The fruit
is sometimes called pawpaw.
Papaya:
Almost oval melon-like fruit with creamy golden
yellow skin, orange yellow flesh and many shiny
black seeds right in the center; when slightly
under-ripe, the flesh is firm, and at this point it is
good for making relishes; it is soft and very juicy
when ripe; the skin contains a natural enzyme
that tenderizes meat and is frequently included in
marinades for that reason. Some weigh up to ten
pounds, but most are about the size of a mango.
Papaya will ripen at room temperature, so you
can buy them firm; but eat when soft.
Papel:
[Spanish] paper.
Papillote, En:
A food (ex. fish with a vegetable garnish)
enclosed in parchment paper or greased paper
wrapper and baked; the paper envelope is
usually slit open tableside so that the diner can
enjoy the escaping aroma.
Papilotte, en:
Baked in an oiled paper bag.
Pappardelle:
Plain pasta, usually homemade, shaped in broad
ribbons with fluted edges, cut into short pieces
(?-inch wide by 12 inches long).

Pappardelle:
Paprika:

Paprika:

Paraffin:
Parathas:

Parboil:
Parboil:
Parboil:

Parboil:
Parcel pickup (food industry
term):
Parch:
Parchment Paper:
Parchment paper:

Parcook:
Pare:
Pare:

Wide flat pasta noodles served with rich, hearty

sauces.
A blend of dried red-skinned chiles; the flavor can
range from slightly sweet and mild to pungent
and moderately hot and the color can range from
bright red-orange to deep blood red; used in
Central European and Spanish cuisines as a
spice and garnish; also known as Hungarian
pepper.
[Hungarian] translated to sweet red pepper. A
spicy seasoning ground from a sweet variety of
red pepper. It is used to season ragouts,
stuffings, and sauces, and as a garnish.
A waxy substance used for coating items such as
cheese and the tops of jars of jams and jellies to
keep air out, thus preventing spoilage.
[Indian] triangular shaped, fried flaky breads. Like
chapatis, they are made out of whole wheat flour,
but they are prepared using a slightly different
method. The dough for parathas is oiled, rolled,
and folded several times, giving this bread its
distinctive flaky texture. The result is a bread
crispy on the outside, soft on the inside.
To cook partially in boiling water.
To boil until partially cooked. Usually cooking is
completed by another method.
To boil a food briefly, until partially done. A food
might be parboiled before adding it to fastercooking ingredients to insure all ingredients are
evenly cooked.
Boil for a short time to partially cook.
A driving lane in front of a store where customers
pick up their purchases.
To dry; to cook in dry heat until almost scorched.
A heavy moisture and grease-resistant paper
used to line baking pans and wrap foods to be
baked.
A silicon based paper that can withstand high
heat. Often used to prepare sugar and chocolate
confections because they do not stick to the
paper at all. Parchment paper may be reused
several times.
To partially cook an item before storing or
finishing by any number of other cooking
methods.
To cut off the outside covering. Pare is applied to
potatoes, apples, etc.
To cut off the outside covering.

Pare:
Pareve:

Parfait:
Parfait:
Parfum:
Parisienne:
Parity pricing (food industry
term):
Parmagiano-Reggiano:

Parmentier:
Parmesan Cheese:
Parmesan:

Parmigiana:
Parrilla:
Parrillada:
Parrot fish:

To remove skins and peels from fruits or

vegetables with a small knife or peeler.
A Jewish term which describes food made
without dairy or animal ingredients. According to
Jewish dietary laws, animal food can't be eaten
at the same meal with dairy food, but pareve
food may be eaten with either.
A dessert consisting of ice cream, layered with a
dessert sauce, fruit, or liquer.
[French] A dessert made of layers of fruit, syrup,
ice cream and whipped cream, frozen and
served in tall slender glasses.
[French] flavor.
A white sauce with egg yolks.
Pricing products at the same margin as
competitors in an area.
Cheese developed in northern Italy in the Parma
and Reggio Emilia regions, the original
Parmagiano-Reggiano reflects 800 years of
tradition and is considered one of the great
cheeses of the world. This hard cheese, aged 12
to 24 months or longer, is produced by artisans
from the raw milk of cattle fed fresh fodder in
their spring and summer pasture. Its uniform
color ranges from a pale straw yellow to a deep
yellow shade, and it is dotted throughout with
barely visible holes. It has an exceptionally fine
flavor, full but not pungent. Whole Parmesan
cheeses are large and drum-shaped and may
weigh 40 to 55 pounds (18 to 25 kg). Methods of
production vary from one region to another, with
different aging times and temperatures.
[French] any dish prepared with potatoes. The
term is derived from Antoine Parmentier who
introduced the potato to France.
A cow's milk cheese whose taste ranges from
sweet to sharp. It is a hard cheese, most suitable
for grating. Most often served with Italian food.
[Italian] made from cow's milk, this nutty-sweet
dry cheese is the best for grating. There is only
one true Parmesan and that is ParmigianoReggiano.
Prepared with Parmesan cheese.
[Spanish] broiler or grill.
[Spanish] grilled items.
Any of various chiefly tropical marine fish,
especially those of the family Scaridae. These
fish are called parrot fish because of the brilliant

Parsley:

Parsley:
Parsnip:
Parsnip:
Partially Set:
Party platters (food industry
term):
Pasa:
Pasilla chiles:

Pasilla Chili Peppers:

Pasilla:

Passion Fruit:

Passion fruit:

coloring and the shape of their jaws. "Also called

"Pollyfish."
An herb (Petroselium crispum) with long, slender
stalks, small, curly dark green leaves and a
slightly peppery, tangy fresh flavor (the flavor is
stronger in the stalks, which are used in a
bouquet garni); generally used fresh as a
flavoring or garnish; also known as curly parsley.
Whether curly or flat leafed and indispensable
herb in cooking and garnishing. Flat leafed
parsley has slightly better flavor.
A long, white root vegetable with feathery green
leaves. Its look and taste is similar to a carrot
and it can be cooked in much the same way.
Root vegetable that looks like a white carrot.
Great in soups and stews, or pureed.
Term for the state of a gelatin mixture that has
thickened to the consistency of unbeaten egg
whites.
Large, circular flats of selected deli items.
[Spanish] raisin.
Called a chilaca in its fresh form. The mature
chilaca turns from dark green to dark brown.
After drying (when it becomes a pasilla) it
changes to a blackish-brown. It has a rich hot
flavor and is generally ground and used for
sauces. Pasilla means little raisin; in some
places the Ancho chile is called pasilla chile;
long, thin and dry with a dusky flavor; they are
hot; thin fleshed, with flavors of dried fruit and
licorice; anchoes may be substituted.
Medium-hot chili peppers that are generally 6
inches to 8 inches long and 1 inch to 2 inches in
diameter. These rich-flavored peppers are
blackish-brown in color and sometimes referred
to as chile negro.
(pah-SEE-yah) Long and narrow; dried, it is
nearly black and wrinkled; soak then puree for
complex, medium-hot red sauce; used in chili
powder and mole; fresh, it is used like poblanos.
This purple fruit has a smooth skin that wrinkles
as it ages and highly fragrant orange pulp filled
with many tiny edible seeds. The flavor is tangy
but sweet. It can be chilled and eaten as is,
added to fruit salads or used as a flavoring for
baked goods, preserves and beverages.
Purplish-brown on the outside, filled with (edible)
pits and orange flesh inside. Unadulterated, it is

Pasta e Fagioli:

Pasta:

Pasta:

tart and hard to take. Passionfruit get its name

from its flowers, which Spanish missionaries
thought resembled symbols of Christ's Passion,
such as the crown of thorns.
A rich bean soup with pasta, in which a large
sausage (such as cotechino) has been cooked.
The soup is eaten first, followed by the sausage
served with mustard and bread.
Pasta may refer to any of a wide variety of
noodles from a variety of countries. Italian pasta
is usually made with a dough of durum or
semolina wheat flour, liquid, and sometimes egg.
Pasta made with semolina flour is generally
superior, since it doesn't absorb too much water
and stays somewhat firm when cooked al dente.
" All macaroni products. Any form of spaghetti or
noodles.
Angel Hair: In Italian, capelli d'angelo,this fine
spaghetti is called capelli d'angelo. Goes best
with light, delicate sauces. Cooks in six minutes.
Campanelle: This fancy-looking pasta with a
cone shape and wavy edges traps and holds
chunky sauces with meat and vegetables. Cooks
in 13 minutes.
Castellane: The ridges and conch-shell shape of
this pasta help trap hearty sauces. Cooks in 13
minutes.
Elbows: Short, curved tubes of pasta are
available in different sizes. Most often associated
with macaroni and cheese, elbows also can be
used with other creamy sauces or with meat
sauce. Cooks in seven minutes.
Farfalle: Also called bow-ties or butterflies. They
come in small, medium and large. Their large,
flat surface makes them best for tomato, ,meat
and vegetable sauces. Cooks in 11 minutes.
Fettuccine: Translates to ""little ribbons."" This
pasta is usually 1/4 inch thick and available
straight or in coils. Its thickness makes it perfect
for heavier sauces, such as alfredo. Cooks in 12
minutes.
Fiori: In Italian, fiori means flower. This pasta has
rounded petals that provide extra surface area

for chunky tomato-based sauces. Has lots of kid

appeal. Cooks in seven minutes. ""
Penne: Quill-shaped pasta tubes with smooth
sides. Those with ridges are called penne rigati.
These are also called mostaciolli. Large quillshaped tubes are called manicotti.
Rigatoni: Ridged tubes about 2 inches long and
1/2 inch wide. This hearty pasta should be
served with hearty, chunky sauces. Cooks in 13
minutes.

Pastel:
Pasteles:
Pastelon:
Pasteurize:

Pasteurize:

Pasticceria:
Pasticcio:
Pastilla (Bistella):
Pastina:
Pastina:
Pastrami:

Pastrami:
Pastry Bag:

Rotini: Short, 2-inch-long, corkscrew-shaped

pasta that's good with chunky sauces. Cooks in
eight minutes."
[Spanish] cake; pie.
[Spanish] envelopes of dough made of plantains
filled with tasty ingredients.
[Spanish] pie.
To kill bacteria by heating liquids to moderately
high temperatures only briefly. French scientist
Louis Pasteur discovered the solution while he
was researching the cause of beer and wine
spoilage.
[French] to sterilize milk by heating it to 60 to
82C or 140 to 180F degrees to destroy harmful
bacteria. The term is derived from Louis Pasteur,
who developed the method.
[Italian] pastry.
[Italian] pie.
A Moroccan pie made with chicken wrapped in
phyllo dough. When finished cooking, the pastilla
is dusted with sugar and cinnamon.
A small pasta, of any shape but frequently round;
used in soups.
Tiny bits of noodles.
A highly seasoned preserved meat made from
beef dry:cured with salt or saltpeter. The
seasonings include garlic, ground pepper,
cinnamon, red peppers, cloves, allspice and
coriander seeds. Commonly served as a
sandwich on rye bread.
Highly, spiced smoked beef, usually prepared
from the shoulder cuts.
A cone-shaped bag with openings at both ends.
Food is placed into the large opening then
squeezed out the small opening which may be
fitted with a decorator tip. It has a variety of uses,

Pastry Blender:

Pastry Brush:
Pastry cream:
Pastry flour:

Pastry Wheel:

Pastry wheel:
Pastry:
Pasty:
Pat:

Patatas:
Patate:
Pate a Choux:
Pate a Foncer:
Pate Brisee:
Pate Choux:

including decorating cakes and cookies, forming

pastries, or piping decorative edgings. Bags may
be made of cloth, plastic, or other materials.
A kitchen utensil with several u-shaped wires
attached to a handle. It's used to cut solid fat (like
shortening or butter) into flour and other dry
ingredients in order to evenly distribute the fat
particles.
A brush used to apply glaze or egg wash to
breads and other baked goods either before or
after baking.
A cooked custard thickened with flour. Some
versions may use cornstarch or a mixture of the
two starches.
A fine-textured, soft wheat flour with low-gluten
and high-starch content. It may be bleached,
unbleached, or whole wheat. Soft red or white
wheat may be used to produce this flour.
A utensil with a cutting wheel attached to a
handle. It's used to mark and cut rolled-out
dough, and may have a plain or decorative
edge.
Small, serrated wooden or metal wheel-like
utensil for cutting and fluting pastry.
Dough made with flour, butter and water and
baked or deep-fried until crisp.
Small pastry pie with a savory filling of meat,
potatoes and onion.
To take the underside of the hand and gently
press a food. The purpose might be to pat dry
ingredients onto the surface so they will adhere
during cooking, or to pat with a towel to remove
excess moisture.
[Spanish] potatoes.
[Spanish] sweet potato.
Cream puff paste. It is a mixture of boiled water,
fat, and flour, beat in whole eggs.
A shortcrust pastry dough made with butter and
strengthened with water. Used as a lining for
meat or fish pies.
A short crust pastry dough made with butter and
eggs.
A paste used to make cream puffs, eclairs, and
other more elaborate pastries. It is made by
adding flour to boiling water or milk, which has
been enriched with butter. Eggs are then added
into the paste to leaven it. Savory pastries such
as gougere may also be made with this paste.

Pate de foi gras:

Pate Feuilletae:

Pate Sable:
Pate Sucree:
Pate:

Pate:

Pate:

Pates:
Patisserie:
Pato:
Patronage dividend or rebate
(food industry term):
Patty cups:
Patty shell:
Patty:
Patty:

A paste made of finely ground goose livers.

A dough comprised of many alternating layers of
butter and pastry. This is an extremely versatile
dough though preparation of it is labor intensive
and very difficult.
Another type of sweet, short crust dough.
A sweet, short crust dough for tarts and tartlets.
A well:seasoned French preparation using a
meat or fish paste filling. Sometimes a fruit or
vegetable mixture is used. Can be smooth or
coarsely textured. Pates may be served hot or
cold, usually as a first course or appetizer.
An appetizer, pate usually consists of seasoned,
finely ground or strained meat, poultry, or fish.
Pate is usually cooked in a crust or mold (may be
called terrine) and is often served with crackers
or toast.
[French] a term referring to many different
preparations of meat, fish and vegetable pies.
The definitions of which have been altered
through the years. Originally pat referred to a
filled pastry much like American or English pies.
Now the term pate en croute is used to describe
these preparations. Pate en terrine has been
shortened to either pate or terrine. A terrine is
generally a finer forcemeat than that used for
pate, and is always served cold. Pates are
coarser forcemeats and, as stated before, are
often prepared in a pastry crust. We now use
these terms interchangeably and inclusive of all
styles of forcemeat. Look for definitions under
ballottine and galantine.
[French] pasta.
[French] pastry.
[Spanish] duck.
A wholesaler's refund to a member retailer to
distribute profits. Determined by totaling
purchases for a given time period or of specified
items.
Paper cupcake holders.
A shell made from puff paste to hold creamed
mixtures or fruit.
A thin, round piece of food, such as a hamburger
patty or a peppermint patty.
Small, flat, round or oval shaped cake of food,
such as potato cake or fish cake, which is served
hot; small, flat, individual pie, such as a chicken
patty, which is served hot or cold; small, round

Paupiette:
Paupiettes:
Pave:

Pavo (guajolote):
Pay directs (food industry
term):
Pay for performance (food
industry term):

form for meats such as hamburger.

[French] a thin slice of meat, like a scallopine,
which is stuffed and rolled. These may also be
made of fish or vegetables.
Thinly sliced meats wrapped around fillings.
[French] cold savory mousse mixture set in a
square mold coated with aspic jelly; square
sponge cake, filled with butter cream and coated
with icing.
[Spanish] turkey.
Coupons refunded directly to a retailer.

A manufacturer's requirement that a retailer must

prove performance for a promotion before
reimbursement.
Payable (food industry term):
See accounts payable.
Payback, payoff (food industry A profit made by a retailer on a special program.
term):
Payload (food industry term):
A trucking practice; after delivery of a shipment, a
trucker picks up another shipment before
returning to a warehouse. Also known as
backhaul.
Paysanne:
French name avariety of vegetables cut in a
small square, usually about 1/4". Used in soups
or granish for meats and seafood.
Paysanne:
A dish prepared country-style. A vegetable
garnish.
Peach Melba:
A dessert created in the late 1800s by the
famous French chef Escoffier for Dame Nellie
Melba, a popular Australian opera singer. It's
made with two peach halves that have been
poached in syrup and cooled. Each peach half is
placed hollow side down on top of a scoop of
vanilla ice cream, then topped with Melba sauce
(a raspberry sauce) and sometimes with whipped
cream and sliced almonds.
Peach:
A medium-sized stone fruit (Prunus persica)
native to China; has a fuzzy, yellow-red skin, pale
orange, yellow or white juicy flesh surrounding a
hard stone and a sweet flavor; available as a
clingstone and freestone.
Peaks:
The mounds made in a mixture. For example egg
white that has been whipped to stiffness. Peaks
are "stiff" if they stay upright or "soft" if they curl
over.
Peanut Oil:
Clear oil pressed from peanuts; very useful in
cooking and as a salad oil. Peanut oil has a
delicate flavor and high smoke point, making it

Peanut oil:

Peanut:

Peanut:
Pear:

Pearl barley:
Pearl Onions:
Pearl onions:

Peas:

Pease pudding:
Pecan:

Pecans (Sp: pacanas):

Peche Melba:

perfect for deep-frying.

This flavorful oil borders on all-purpose. Its flavor,
though distinctive, is not overpowering, and it is a
great oil for cooking (especially highly spiced
foods and Asian dishes in which olive oil is out of
place).
A legume and not a nut (Arachis hypogea), it is
the plant's nut-like seed that grows underground;
the hard nut has a papery brown skin and is
encased in a thin, netted tan pod and is used for
snacking and for making peanut butter and oil;
also known as a groundnut; earthnut, goober
(from the African work nguba) and goober pea.
Ground nut, eaten plain or roasted - sometimes
salted and sometimes not. Used to make peanut
butter and oils.
A spherical to bell-shaped pome fruit (Pyrus
communis), generally with a juicy, tender, crisp
off-white flesh, moderately thin skin that can
range in color from celadon green to golden
yellow to tawny red and a flavor that can be
sweet to spicy; pears can be eaten out of hand or
cooked and are grown in temperate regions
worldwide.
De-husked barley grains, primarily used in
soups.
Mild-flavored onions about the size of a small
marble; often cooked as a side dish or pickled as
a condiment or garnish.
Tiny, marble-size onions that are difficult to peel
but make a good side dish or addition to soups
and stews. Frozen ones are easier to handle, but
less flavorful.
The edible seeds contained within the pods of
various vines; the seeds are generally shelled
and the pod discarded; although available fresh,
peas are usually marketed canned or frozen.
Puree of cooked, dried peas which is made into
puddings, boiled and traditionally served with
pork.
The nut of a tree of the hickory family (Carya
oliviformis), native to North America; has a
smooth, thin, hard, tan shell enclosing a bilobed,
golden brown kernel with beige flesh and a high
fat content.
An oil-rich native American nut; probably
originated in Texas; grown commercially in
Arizona, Georgia, New Mexico and Texas.
Peaches served with a raspberry sauce.

Peche:
Pecorino Romano:

[French] peach.
The Pecorino cheeses are made from sheep's
milk in Italy. Romano is the best known.
Parmesan is a good Romano substitute.
Pecorino Romano:
Hard grating cheese made from sheep's milk with
a nutty, earthy flavor.
Pectin:
Pectin is a natural substance used to thicken
jams, jellies, and preserves. Pectin is naturally
present in fruits, but most don't have enough to
jell. The alternative is to cook the mixture until it's
reduced to the desired consistency. Pectin will
only work when combined with a specific balance
of sugar and acid.
Pectin:
Found naturally in fruits and vegetables, gelatinlike pectin is used as a thickener in jellies and
jams. Available in liquid and dry forms.
Peel:
To strip of the outer covering. Peel is applied to
oranges, grapefruit, etc.
Peel:
To strip off the outside covering.
Peel:
To remove the outside covering, such as the rind
or skin, of a fruit or vegetable with a knife or
vegetable peeler.
Peel:
A large tool, that looks like a shovel, used to slide
pizza onto a hot stone.
Pegboard (food industry term): A display used for small products or individual
items.
Pemmican:
Of Native American origin; dried, pounded meat
mixed with fat and berries, pressed into cakes for
survival food; was later adapted by the U.S.
Army.
Pennant (food industry term): A display poster with three visible sides.
Penne:
Italian for pen or quill and used to describe short
to medium-length straight tubes (ridged or
smooth) of pasta with diagonally cut ends.
Penne:
Diagonally cut smooth tubes are great for
trapping sauces. Those with ridged sides are
called penne rigate. Cooks in 12 minutes.
Penne:
Quill-shaped pasta tubes with smooth sides.
Those with ridges are called penne rigati. These
are also called mostaciolli. Large quill-shaped
tubes are called manicotti.
Peperoni:
Made with peppers.
Pepinos:
[Spanish] cucumbers.
Pepitas:
[Spanish] pumpkin seeds with the shells
removed.
Pepper steak:
A beefsteak sprinkled with black pepper, sauteed
in butter and served with a sauce made from the
drippings, stock, wine, and cream. Also refers to

Pepper:

Peppercorn:

Peppermint:

Pepperoni:

Peppers:

a Chinese stir:fry of steak strips, green peppers,

and onion cooked in soy sauce.
The fruit of various members of the Capsicum
genus; native to the Western hemisphere, a
pepper has a hollow body with placental ribs
(internal white veins) to which tiny seeds are
attached (seeds are also attached to the stem
end of the interior); a pepper can be white,
yellow, green, brown, purple or red with a flavor
ranging from delicately sweet to fiery hot; the
genus includes sweet peppers and hot peppers.
Peppercorns are small berries from a vine plant.
The black peppercorn is picked when it is almost
ripe, then dried. Whole ground or cracked, black
peppercorns produce our everyday black pepper.
The milder white pepper is made from the dried
inner kernel of the ripe berry.
An herb and member of the mint family (Mentha
piperita); has thin stiff, pointed bright green,
purple-tinged leaves and a pungent, menthol
flavor; used as a flavoring and garnish.
A highly spiced dry sausage made of pork and
beef. Seasoned with salt, black pepper, cayenne,
and garlic. Often thin sliced and served as an
appetizer or as a topping for pizzas.
"
Anaheim: (ANN-uh-hime) Fresh, six inches long,
can be green or red; mildly hot and fleshy, good
for stuffing and grilling.
Ancho: (AHN-choh) Wrinkled skin, squat, dark
red-brown; lots of pulp; sweet and medium hot,
lots of flavor; used for making mole.
Arbol: (ARE-bowl) Skinny, small, hot; red or
green when fresh; reddish brown dried; adds
heat and flavor to tomato and tomatillo salsas.
Banana: Fresh, can be mild or slightly hot; roast
on the grill to eat or use to season tacos.
Cascabel: (KAS-kuh-behl) Dry, smooth skin,
brick red, one and one-half inches wide; fairly
hot; woodsy, tobacco flavor; great in sauces.
Cayenne: (KI-yehn) Red fresh or dry; long,
extremely hot; associated with Cajun food.

Chipotle: (chih-POHT-lay) Smoked jalapeno;

dried, dull brown skin up to three inches long;
also sold canned in adobo sauce; widely popular
in United States to season simultaneously with
heat and smoke. ""
Guajillo: In Italian, fiori means flower. This pasta
has rounded petals that provide extra surface
area for chunky tomato-based sauces. Has lots
of kid appeal. Cooks in seven minutes.
Serrano:: (seh-RRAH-noh) Fresh, two or three
inches long in red or green; hot; used to season
green sauce and fresh foods such as salsa and
guacamole.
Habanero: (ah-bah-NEH-roh) When fresh,
orange to red; extremely hot and beloved for
underlying fruitiness.
Jalapeno: (hah-lah-PEH-nyoh) Fresh, favorite
supermarket pepper in green and red; mediumhot; thick flesh; roast and use as seasoning;
chop for fresh and cooked foods.
Mata: (MAH-tah) Small; when fresh, extremely
hot; use in fresh sauces or stir-fry into oil before
adding vegetables; add to shaker jar with vinegar
to make hot sauce.
Mora and morita: (MO-ruh and mo-REET-uh)
Dried red jalapeno, two or three inches long, redbrown; smoked flavor; medium hot; used in
salsas, soups, etc. (Moritas are smaller.) "
Pera:
[Spanish] pear.
Percent of profit (food industry The selling price of an item minus its cost,
term):
expressed as a percentage of its selling price.
Also referred to as margin or percent of margin.
Perch:
Any of a number of spiny:finned freshwater fish
found in North America and Europe. The best
known U.S. perch is the "yellow perch." Perch
have a mild, firm, low:fat flesh. The saltwater
white perch and ocean perch are not true
perches.
Perciatelli:
Pasta whose shape is similar to that of spaghetti,
but with a hollow center; also called bucatini.
Perciatelli:
Long macaroni.
Percolator:
Two-part coffee pot which forces boiling water
from lower half up through coffee grains

Perdrix:
Perejil:
Performance allowance (food
industry term):
Performance requirements
(food industry term):
Perigeux:
Perigourdine:
Perilla:
Perimeter department (food
industry term):
Perishables (food industry
term):
Peron or Manzana:

Perpetual inventory system

(food industry term):
Persil:
Persillade:
Persillade:
Persimmon:

Persimmon:

Pescado:
Pesce:
Pesto:

contained in upper half, and finally filtered

through a fine sieve.
[French] partridge.
[Spanish] parsley.
A manufacturer's allowance to a retailer on
completion of a promotion.
Specific promotional activities that a
manufacturer requires before a retailer can
receive a performance allowance.
A brown sauce made with Madeira wine and
truffles.
A P rigeux sauce with added goose liver.
A Japanese herb that has a dark, russet-purple
dentate leaf.
An outer wall of a retail store where the meat,
dairy, produce, deli and bakery departments are
typically located in a store.
Foods requiring refrigeration or special handling
because they spoil easily, such as meat,
seafood, produce, deli, bakery and dairy.
(pay-RHON or mahn ZAHN-ah) Fresh, thin
fleshed, meaty; medium hot to extremely hot;
add to sauces or roast and peel for stuffing or
rajas.
A system that maintains an expected inventory
level within a store that reflects all physical
product movement sales, deliveries, credits, etc.
[French] parsley.
A mixture of paste garlic, finely chopped parsley,
a little olive oil, and sometimes bread crumbs.
A combination of chopped parsley and garlic,
usually added to dishes at the end of cooking.
nice combined with breadcrumbs as a crust.
A round fruit with a glossy skin that can range in
color from yellow to deep orange with sweet,
creamy orange flesh. All persimmons have a
characteristic astringent flavor that causes the
mouth to pucker when they are not ripe.
A brilliant orange, smooth-skinned fruit that is
terribly tart when unripe, but very sweet when
fully ripe. Unlike most other fruits, there is no
such thing as an overripe persimmon.
[Spanish] fish.
[Italian] fish.
Pesto is an Italian basil sauce. Many variations of
this sauce exist including different nut based
pestos, different herb based pestos, sun dried
tomato pesto, and black olive pesto.

Pesto:

[Italian] a delicious sauce used for pastas, grilled

meats, and poultry. This is made of fresh basil,
garlic, olive oil, and parmesan cheese. Some
versions will also add parsley and walnuts or
pine nuts. The ingredients are ground into a
paste and moistened with the olive oil. Pesto is
also used to describe similar sauces that contain
other herbs or nuts.
Pet food institute (pfi) (food
1101 Connecticut Ave., N.W., Suite 700
industry term):
Washington, DC 20036 (202) 857-1100
Pet foods and supplies (food
An area of the grocery department designated for
industry term):
food and supplies for domestic pets. Often
considered a profit center.
Petit Four:
Small bite-size cakes, petits fours are usually
square or diamond-shaped. They're typically
coated with icing and decorated.
Petit Four:
Small, decoratively iced, rich cookie or cake
served on elaborate buffets or at the end of a
multi-course meal.
Petit pain:
[French] a roll.
Petit pois:
[French] Tiny young green peas.
Petite marmite:
A rich meat and vegetable soup.
Pfeffer:
[German] pepper.
Pfeffern sse:
[German] Peppernuts; Small spicy cake balls,
dusted with confectioners sugar.
Pfi (food industry term):
Pet Food Institute.
Pharmacy (food industry term): A place where prescription medicines are
compounded and dispensed.
Pharmacy only (food industry A store that generates at least 95 percent of
term):
sales from prescription drugs.
Pheasant:
A medium:sized game bird related to the
partridge and the quail. The female's flesh is
plumper, juicier, and more tender. Farm:raised
birds have a somewhat milder flavor than wild
varieties.
Pheasant:
A game bird with dark flesh and an average
weight of 1.5 to 2 lbs.
Phyllo Dough (Filo):
Paper-thin sheets of pastry dough for Middle
Eastern baking. Can be found in most
supermarkets frozen in boxes. Used for Greek
Baklava and many other baked dishes.
Phyllo:
A Greek pastry, phyllo is made up of tissue-thin
layers of dough. The dough is used for dishes
such as baklava and spanikopita. It can usually
be found frozen in supermarkets. Phyllo is
sometimes spelled filo.
Physical distribution (food
The process of planning, storing, order picking,
industry term):
and shipping of products through the supply

chain.
A written accounting of salable stock on hand as
of a specified date, valued at actual or
replacement cost.
Pib, pibil:
Yucatecan pit barbecue; barbecued.
Picadillo:
A Spanish dish made up of ground pork and
beef, tomatoes, garlic, onions, and other foods,
depending on the region. In Mexico, picadillo is
used as a stuffing.
Picadillo:
[Spanish] hash; shredded or ground beef, spices
and other ingredients; normally used as a filling.
Picante:
Spanish for flavored with hot peppers (chiles).
Picante:
[Spanish] sharp, hot and spicy (to taste).
Piccata:
[Italian] chopped meat.
Picholine Olive:
French green olive, salt-brine cured, with a
subtle, slightly salty flavor; sometimes preserved
with citric acid in the United States.
Pichon:
[Spanish] squab; domesticated pigeons.
Pick ticket (food industry term): A small label that warehouse selectors use to
select items to be shipped.
Pick to belt (food industry
Warehouse selectors select items or cases,
term):
apply price labels, place them on an automated
conveyor to the dock to ship to a retailer.
Pick to light (food industry
A lighting system that guides warehouse
term):
selectors to the correct products.
Pick to pack (food industry
A selector at a warehouse finds, prices and
term):
packs small items in totes and transports them to
the dock for shipping.
Pickapeppa Sauce:
A sweet and sour, mild hot pepper sauce from
Jamaica.
Pickerel:
A small (between two and three pound) variety of
the freshwater pike. Pickerel are know for their
lean, firm flesh.
Pickle:
To preserve food in a vinegar mixture or
seasoned brine. Cucumbers, cauliflower, onions,
baby corn, and and watermelon rind are some of
the most popular foods to pickle.
Pickle:
To preserve food in a vinegar or brine mixture.
Pickling salt:
A fine-grained salt without iodine, used in pickled
meat dishes. Found in all supermarkets.
Pickling Spice:
A combination of spices usually including
mustard seed, bay leaves, cinnamon, pepper,
allspice, ginger, turmeric, and cardamom.
Pickling spices are used primarily for pickling
foods, but may also be used to season certain
dishes.
Pickup (cash) (food industry
The removal of surplus cash from registers to
term):
prevent losses.
Physical inventory (food
industry term):

Pickup allowance, cpu

A manufacturer's discount offered to wholesalers
allowance (food industry term): who pick up orders at the manufacturing site or
distribution center rather than having them
delivered. See customer pickup.
Pickups (food industry term):
An out-of-stock product purchased to complete
scheduled orders or to fill a store shelf until a
scheduled delivery arrives.
Pico de Gallo:
Literally rooster's beak, a coarse uncooked
tomato salsa.
Pico de Gallo:
[Mexican] "beak of the rooster"; salsa cruda; very
hot, raw salsa with tomatoes, onions, cilantro and
serrano chiles; called salsa m xicana in Mexico.
Picoso:
[Spanish] hot (to taste).
Piece count (food industry
A receiving method for checking a load against
term):
the invoice by counting cases instead of each
item.
Pierogi:
Polish dumplings filled with a minced mixture,
such as pork, onions, cottage cheese and
seasonings.
Pigeon:
A widely distributed bird that is normally eaten
only when young. Squabs are young pigeons
that have never flown are therefore very tender.
Squabs are normally under a pound and about 4
weeks old. May be prepared like chicken.
Piggyback (food industry term): The transporting of a loaded truck trailer on a flat
railcar. See trailer on flat car.
Pignoli:
Pine nuts.
Pig's feet:
The feet and ankles of a pig. Available fresh,
pickled, and smoked. Fresh and smoked pig's
feet are used in sauces, soups, and stews. Pig's
feet are called "trotters" in England.
Pike:
A family of fish that includes the pike, pickerel,
and the muskellunge. These freshwater fish have
long bodies, pointed heads, vicious teeth, and
provide a lean, firm, bony flesh. Used in French
"quenelles" and the Jewish "gefilte fish."
Piki:
Indian bread baked as thin and crisp as paper.
Pilaf, Pilau:
An Armenian, Greek or southern Russian rice
dish with seasonings, often with meats,
vegetables or poultry added.
Pilaf:
A side dish of rice or other grains cooked in a
broth with seasonings and sometimes tossed
with vegetables or meat. Also known as pilau.
Pilferage (food industry term): Shoplifting, theft of money, or product tampering
by employees or customers.
Piloncillo:
[Spanish] an unrefined cane sugar that is
purchased in molded hard cones; It is beige to
brown in color; the deeper the color, the more

molasses flavor it has; dark brown sugar may be

substituted.
Pilot store (food industry term): A prototype store used to test management
practices, systems and products.
Pilze:
[German] mushrooms.
Pimenton:
Mexican paprika; similar in taste to New Mexico
ground red mild chile peppers.
Pimentos:
A name used for roasted red peppers that have
been canned or bottled in liquid. Used for stuffing
green olives.
Pimienta negra:
[Spanish] black pepper.
Pimienta:
[Spanish] pepper.
Pimiento chile:
Meaty and luscious with a tinge of spice; grown
in California and southern United States; when
dried, is ground into paprika; use fresh red bell
peppers if pimientos are unavailable.
Pimiento or Pimento:
A large red, sweet pepper. Pimientos are usually
found diced in cans and jars and are added to
dishes to enhance the color and flavor.
Pimientos dulces:
[Spanish] sweet peppers.
Pin bone steak:
A steak cut from the sirloin.
Pinas:
[Spanish] pineapples; used in salsas, relishes,
desserts and cocktails.
Pinch:
As much of an ingredient that can be held
between the thumb and forefinger. A very small,
approximate amount.
Pine Nuts:
The blanched seeds from pine cones. Other
names are: Indian nut, pinon, pignoli, and
pignolia.
Pine nuts:
Also pignoli nuts, small, pellet-shaped nuts.
Expensive (wonderfully sweet and rich) little nuts
that come from a large pinecone of Italy. May
substitute slivered almonds. The Southwestern
Pignons are similar.
Pineapple:
A tropical fruit (Ananas comosus) with a spiny,
diamond-patterned, greenish-brown skin and
swordlike leaves; the juicy yellow flesh surrounds
a hard core and has a sweet-tart flavor.
Pink salmon:
A lower fat variety of salmon. Also called the
"humpback salmon."
Pinon:
Pine nuts, seeds of large pine cones. Used in
deserts and breads or roasted and enjoyed as
nut meats.
Pinones:
[Spanish] pine nuts, pignolis; seeds of the pi on
pine which ripen in the crevices of pine cones
throughout the desert Southwest; delicious raw
or toasted; store tightly covered and either
refrigerate or freeze them, depending on how

Pint:
Pintade:
Pinto Bean:
Pinto beans:

Pipe:
Pipe:
Pipeline (food industry term):

Pipian:
Piquant, Piquante:
Piquant:
Piquante Sauce:
Piquin:
Piroshki:
Pissaladiere:

Pit:
Pit:
Pita bread:
Pita:

soon they are to be used.

A unit of volume measurement equal to 16 fl. oz.
in the U.S. system.
[French] Guinea hen.
A medium-sized pale pink bean with reddishbrown streaks; available dried; also known as a
crabeye bean and a red Mexican bean.
Name taken from pintar (to paint); reddish-brown
speckled beans that turn pink when cooked;
used in traditional Mexican cookery; when a
recipe title says "frijoles," it is most likely referring
to pinto beans. Pinto beans make great refried
beans; they are also good for beans and rice,
chili, or served as a puree.
To squeeze icing or other soft food through a
pastry bag to make a design or decorative edible
edging.
To squeeze a paste-like mixture (usually frosting)
through a pastry bag.
The stock flow s from producers to consumers
necessary in all inventory locations throughout
the channel to keep product on the retail shelf
available for customers to purchase.
[Spanish] sauce containing ground nuts or seeds
and spices; Indian stew or fricassee thickened by
its ingredients rather than by flour.
Spicy or sharp in flavor.
A term which generally means a tangy flavor.
A sauce made with shallots, white wine vinegar,
gherkins, parsley, and a variety of herbs and
seasonings.
(pay-KEEN) Small, dried, red; extremely hot;
simmer in cooked sauces, soups, stews.
Small Russian meat pies, like empanadas, eaten
for lunch or snacks.
A southern French pizza consisting of a thick
bread crust covered with cooked onions flavored
with garlic. The pizza is then topped with black
olives and anchovies.
To remove the seed from a piece of fruit by
cutting around the sides of the fruit and pulling
the seed away from the flesh.
(Or "stone.") To remove the pit or seed from a
fruit or olive.
Flat round bread made with or without a pocket.
A round, Middle Eastern flat bread made from
white or whole wheat flour. When a pita is split,
the pocket may be filled to make a sandwich.

Pitch book (food industry term): A salesperson's loose-leaf notebook that lists
prices, product specifications and other selling
information.
Pith:
The white cellular lining of the rind covering the
flesh of citrus fruits.
Pizza:
[Italian] Flat baked dough covered with various
combinations of tomatoes, olive oil, anchovies,
sausage, cheese, etc.
Pizzaiola:
[French] meat or chicken, cooked in red wine,
tomato sauce and flavored with garlic; plat du
jour - dish of the day.
Pizzelles:
Thin decoratively patterned Italian wafer cookies
that are made in an iron similar to a waffle iron.
They may be flat or rolled into ice cream cones.
Placement (food industry term): The initial selling and subsequent establishment
of a product brand or pack on a store shelf that
previously did not stock or purchase it; a "new
sale."
Placement allowance (food
A manufacturer's allowance for ordering new or
industry term):
promotional products.
Plank:
An oiled, grooved hard-wood platter, usually oak,
on which meat is served and carved. Also,
sometimes roasted on.
Planogram (food industry term): A department, shelf, or display schematic for
allocating products by the number of facings
and/or the depth of the display.
Plans committee (food industry A management group that approves product mix,
term):
formulates advertising and merchandising
programs and projects sales volume. See
advisory board; buying committee;
merchandising committee.
Plantains:
Also known as machos. The plantain is a green
skinned, pink fleshed banana which is usually
flatter and longer than a regular banana. It also
contains more starch and less sugar. It is usually
eaten fried, mashed, or in stews in South
American, African, and West Indian cuisine.
Plantains:
Vegetable banana. Resemble bananas in size
and shape but are starchier and not sweet. Both
green (hard) and brown (ripe) are used in the
cuisines of the Caribbean and South America.
Ripe plantains can be peeled like bananas but
not green ones. Most commonly sliced thin and
fried. Found in some larger supermarkets,
Hispanic and Caribbean markets. Also known as
machos.
Plants:
Four sacred plants of the Southwest Indians are
beans, corn, squash and tobacco.
Plastic Wrap:
A thin sheet of clear polymers such as polyvinyl

chloride; clings to surfaces and is used to wrap

foods for storage.
Platano macho:
[Spanish] plantain; a tropical plant resembling the
banana; very large with a thick skin; the fruit is
deeper yellow than that of the banana; cooked,
unripe platana is eaten like a potato; when ripe,
the skins are black, and this is when they are
sweetest; platanas will ripen after being
harvested.
Platano:
[Spanish] banana; coarse-textured banana that
cannot be eaten raw.
Platter cart (food industry term): A wheeled rack used to transport deli trays.
Plma (food industry term):
Private Label Manufacturers Association.
Plu (food industry term):
Price look-up.
Pluck:
Offal; to remove the feathers from a
domesticated or game bird.
Plugra butter:
also known as European-style butter, has a
higher butterfat and lower moisture content than
regular butter, which makes pastries flakier and
sauces smoother.
Plum Sauce:
Also known as duck sauce, plum sauce is a
Chinese condiment made from plums, apricots,
vinegar and sugar. It has a thick, jam-like
consistency and tart-sweet flavor. Plum sauce is
used predominately as a dipping sauce for
roasted meats and fried appetizers.
Plum sauce:
An Asian sweet-and-sour sauce made from
plums, apricots, sugar, and other seasonings.
Sold in jars or cans, store tightly covered, in the
refrigerator.
Plum tomatoes:
These oval-shaped tomatoes have great flavor.
They are the best sauce tomato, because is quite
thick in comparison to the round tomato.
Plum:
A small to medium-sized ovoid or spherical stone
fruit (Prunus domestica) that grows in clusters;
has a smooth skin that can be yellow, green, red,
purple or indigo blue, a juicy flesh, large pit and
sweet flavor.
Plus out (food industry term): A forced distribution of products from the
warehouse to the retail stores of a chain
operation.
Pm (food industry term):
Push money.
Pm allowances (food industry Promotional money paid by vendors for
term):
advertising allowances.
Pma (food industry term):
Produce Marketing Association.
Po (food industry term):
Purchase order.
Poach
Submerging food into a hot liquid (approximately
1600 F-1800F)

Poach:
Poach:
Poach:

Poach:
Poblano chiles:

Poblano Chili Pepper:

Poblano:

Poele:
Poi:
Point of sale (pos) (food
industry term):

Point-of-purchase (food
industry term):
Point-of-sale advertising (food
industry term):

Point-of-sale system (food

industry term):
Poisson:

To cook in liquid held just below boiling so it just

shimmers slightly on the surface. Example
Puree:
To cook in a hot liquid, using precautions to
retain shape. The temperature used varies with
the food.
To cook food in liquid, at or just below the boiling
point. For eggs, meat, or fish, the liquid is usually
water or a seasoned stock; fruit is generally
poached in a sugar syrup.
To cook food simmered in a liquid, just below the
boiling point.
"People chiles"; in dried form, known as ancho
chiles; frequently used for chiles rellenos; dark
green, almost black, ranging from mild to hot,
they look like deflated bell peppers; normally
roasted before using; when dried, it is called the
ancho chile; in California it is usually called a
pasilla chile; preferred choice for making chiles
rellenos.
A dark, sometimes almost black green chili
pepper with a mild flavor. Best known for its use
in "Chili Rellanos".
(poh-BLAH-noh) Fresh, dark green or red; up to
five inches long and three and one-half inches
wide; medium-hot; always roasted before using
for stuffing or rajas.
A method of cooking (usually in a covered pot)
where foods are cooked in their own juices. Also
referred to as butter roasting.
A Hawaiian dish made from cooked taro root that
has been pounded to a smooth paste and mixed
with water.
The place in a retail store where products are
scanned through the register system, data is
collected, and sales are tendered. POS also
describes sales data generated by checkout
scanners.
The locations within a retail store where a
customer purchases products.
Signs, recorded messages or gimmicks in a store
that direct attention to products on sale. They
may be either supplied by a manufacturer and
mention specific brand names, or they may have
been made by the retailer himself to call attention
to a special.
An electronic register system that scans
purchases and collects data.
[French] fish.

Poivrade:
Pole display (food industry
term):
Polenta:
Polenta:

Polish sausage:

Pollack:

Pollo:
Pollo:
Pollyfish:

Polyunsaturated Fat:
Pomegranate molasses:

Pomegranate:

Pomegranate:

Made with pepper.

An advertising display that is mounted on a pole
and placed above a product, e.g., produce
displays, meat signs, coffin cases signs.
A mush made from cornmeal, polenta may be
eaten hot or cooled and fried. Polenta is a staple
of northern Italy.
The Italian version of cornmeal mush. Coarsely
ground yellow cornmeal is cooked with stock or
water and flavored with onions, garlic, and
cheese. Polenta may be eaten fresh out of the
pot, as a perfect accompaniment to stews.
Polenta may also be poured into a greased pan
and allowed to set. It is then sliced, saut ed, and
topped with cheese or tomato sauce.
Also called "kielbasa," this is a highly seasoned
smoked sausage of Polish origin made from pork
and (sometimes) beef. It is flavored with garlic an
other spices. It can be served cold or hot.
This low to moderate fat fish has firm, white,
flesh with a delicate, somewhat sweet flavor.
Pollack is often used to make imitation crab
meat. Also known as "Coalfish" or "Saithe," this
saltwater fish is a member of the cod family.
Spanish term for chicken.
[Spanish] chicken.
Any of various chiefly tropical marine fish,
especially those of the family Scaridae. These
fish are called parrot fish because of the brilliant
coloring and the shape of their jaws. "Also called
"parrot fish."
A fatty acid with two or more double bonds
between carbon atoms; the good kind of fat.
[Middle Eastern] also known as pomegranate
syrup. Condiment prepared from yellow sour
pomegranates cooked with sugar. Provides fruity
and tangy flavor to savory dishes.
A red to purple fruit with thin leathery skin and
hundreds of crunchy seeds encased in
translucent, sweet-tart flesh. The seeds are
separated from the flesh by a bitter membrane
that should be discarded.
A strangely constructed fruit - a labyrinth of
seeds wrapped in fruit buried in a mass of
inedible flesh surrounded by a tough skin. The
pulp and juice surrounding the tiny seeds have a
sweet-tart flavor. Pomegranate juice is used in
making Grenadine and pomegranate molasses is
available in Middle Eastern stores.

Pomfret:

This small, high:fat fish has a tender texture and

a rich, sweet flavor. Found off the coast of the
Atlantic and the Gulf of Mexico, this fish is also
called the "butterfish."
Pomidoro:
[Italian] tomato.
Pomme de terre:
[French] potato.
Pomme:
[French] apple.
Pompano:
This saltwater fish is a succulent, fine:textured
fish with a mild delicate flavor. This expensive,
moderately fat fish is considered by many
experts as America's finest fish.
Pone bread:
Corn bread.
Pone:
A round, flat food, such as corn pone.
Pooch:
Cowboy favorite of stewed tomatoes, sugar and
biscuits.
Pool car (food industry term): A rail car shipment of the same brand of
products, shipped to one geographic area, but
delivered to different retailers.
Pop (p-o-p) (food industry
Point-of-purchase signage. See point-ofterm):
purchase.
Pop radio (food industry term): Advertising a particular product on radio.
Popover:
Indian fry bread.
Poppy Seed or Poppyseed:
Tiny bluish-gray seeds of the poppy plant. Poppy
seeds are often sprinkled on food, used as a
filling, or added to a variety of foods, such as
cakes, breads, and salad dressings.
Porcini:
A large wild mushroom with a smooth cap and
thick stem. Porcini mushrooms have an earthy
flavor.
Porcini:
[Italian] also called c pes, these meaty, largetopped mushrooms are a treat. Most frequently
sold dried but becoming increasingly available
fresh.
Porgy:
Also know as "Scup" or "Porgie." These saltwater
fish are generally lean, and coarse:grained.
Porgy is often grilled, poached, and pan:fried.
Porgy:
Widely known as sea bream, there are many
different varieties of this fish family in the United
States and around the world. The most popular
United States porgy is the scup, which is found in
Atlantic waters. Porgies have a firm, low-fat flesh
with a delicate, mild flavor. Although some grow
to 20 pounds, most fall into the 1/2- to 3-pound
range. They're available fresh and frozen, and
are generally sold whole. The porgy is suitable
for almost any method of cooking, including
baking, grilling and frying.
Pork chitterlings:
The small intestines of freshly slaughtered pigs.

Pork:

Pork:
Porridge:
Portabella:
Porter house steak:
Porterhouse Steak:

Portion pack (food industry

term):
Portobello mushrooms:

They are cleaned and simmered until tender.

Chitterlings are served with sauce, added to
soups, battered and fried, and used as sausage
casings.
The flesh of domestic swine. Today's pork is
leaner (1/3 fewer calories) and higher in protein
than a decade ago. And with improved feeding
techniques, trichinosis has become extremely
rare. Most pork is slaughtered at 6 to 9 months.
The flesh of hogs, usually slaughtered under the
age of 1 year.
Hot cooked (usually oatmeal) cereal.
A very large crimini; the mushroom has a dense
texture and a rich, meaty flavor.
A steak cut from the thick end of the tenderloin,
or short loin, of beef.
A cut of meat from the rear end of the short loin.
The name originates from the days when it was
served in public alehouses that also served a
dark beer called porter. It consists of a hefty
chunk of tenderloin with an even heftier chunk of
sirloin tip. Some folks like to remove the
tenderloin to serve separately as filet mignon.
A product package of single-service portions.

Enormous version of cremini with robust flavor.

Great when grilled, broiled, or saut ed.
Pos (food industry term):
Point of sale.
Positive check authorization
A database management system that allows a
(velocity-based) (food industry company to track and manage check
term):
authorizations through or with an electronic POS
system.
Posole, Pozole:
Hominy stew made with dried lime-treated corn
and combined with pork and seasonings.
Posole, pozole:
Corn that has been treated with slaked lime to
remove the tough outer husks of the kernels,
then dried; thick stew made with hominy as an
ingredient; the stew usually includes pork and
chiles; also another name for hominy. The base
of the soup is water flavored with onions,
tomatoes (or tomatillos), and herbs. Hominy is
cooked into this broth and condiments include
minced onion, avocado, lime wedges, oregano,
queso fresco, and fried pork skin.
Posting bills (food industry
The entering of all transactions onto the proper
term):
receiving records at a store.
Postre:
[Spanish] dessert.
Pot Liquor, or Pot Likker:
The liquid left after cooking greens, vegetables,

Pot Roast:
Pot roast:
Pot Sticker Wrappers:

Potage:
Potage:
Potassium:

Potato starch or flour:

Potato:

Pot-au-feu:
Pothook:
Pots de cr me:
Potted meat:
Poule:
Poulet:
Poultry Seasoning:
Poultry Seasoning:
Poultry:
Pound:
Power wing (food industry
term):

or other food. It's traditionally served with

cornbread in the South.
A large piece of meat browned in fat quickly and
then cooked in a covered pan.
Beef cooked in a manner similar to braising, but
on top of the stove.
Very thin sheets of dough made from flour, eggs
and salt; used for small meat and vegetable filled
dumplings known as pot stickers, as well as for
won ton and egg rolls.
French term for a thick soup intended to serve as
a complete meal. It defines a soup with a
thickness that is between consomme and soupe.
[French] thick soup.
A mineral used primarily to assist the
transmissions of nerve impulses and to develop
protein. Good potassium sources include green
vegetables, kiwi, bananas and other fruits.
Starch made from dried potatoes ground into
flour. Find in some Scandinavian shops,
delicatessens and health food stores.
The starchy tuber of a succulent, nonwoody
annual plant (Solanum turberosum) native to the
Andes Mountains; cooked like a vegetable, made
into flour, processed for chips and used for
distillation mash.
A combination of stock with meat, bones, and
vegetables, cooked together but often served as
separate courses.
Bent iron for hanging a kettle over the fire.
Small custards, variously flavored.
A meat that has been cooked and ground to a
fine paste, lightly seasoned, and packed.
[French] chicken.
[French] young chicken.
A blend of herbs and spices, poultry seasoning
usually contains sage, celery seed, thyme,
savory, marjoram, onion, and pepper.
Equal amounts of dried sage, dried thyme and
dried marjoram.
Any domesticated bird used for food; the USDA
recognizes six kinds of poultry: chicken, duck,
goose, guinea, pigeon and turkey.
A basic measure of weight in the U.S. system; 16
ounces = 1 pound, 1 pound = 453.6 grams or
0.4536 kilogram .
Gondola extensions used to display promotional
products.

Ppo (food industry term):

Ppum (food industry term):
Prairie coal:

Preferred provider organization.

Price per unit measure.
Cow or buffalo manure, dried and used in
campfires.
Prairie strawberries:
Red beans; also called Arizona strawberries.
Praline:
A confection made with pecans and brown
sugar.
Praline:
In French cookery this is a powder or paste
made of caramelized almonds and/or hazelnuts.
American cookery refers to a candy consisting of
caramel and pecans. Candy eaten in the
Southwest; made from brown sugar and pecans.
Prawn:
Term commonly used for any large shrimp,
although a true prawn has a thinner body and
longer legs than a shrimp, and an average
market length of 3 inches or 4 inches.
Prawns:
For culinary purposes, the same as shrimp. In
the U.S., large shrimp are sometimes called
prawns. The true prawn is a small shellfish
closely related to shrimp, but it is European.
Pre-built display (food industry See prepack.
term):
Preferred provider organization A healthcare provider group that offers reduced
(ppo) (food industry term):
medical costs to members.
Preheat:
Heating the empty oven to the recommended
temperature before placing the product to be
baked in it.
Preheat:
To allow the oven or pan to get to a specified
temperature before adding the food to be
cooked.
Preorders (food industry term): Future advertised items that are ordered in
advance from the warehouse.
Prepack (food industry term):
A shipping container designed to display
products on a retail sales floor. Also called a
shipper, pre-built display or display case.
Prepackaging (food industry
A manufacturer's packaging and pricing of
term):
products before delivery to the retail store. e.g.,
display-ready packs of produce and meat.
Prepricing (food industry term): Items priced by a manufacturer before delivery to
the retail store, e.g., produce and meat.
Preprint order form (food
A printed inventory guide for a warehouse that
industry term):
lists current inventory available to retailers for
ordering.
Prescription drugs (food
Medicines that can be obtained only by means of
industry term):
a physician's written order.
Preserve:
To prepare foods for long storage. Some ways to
preserve food are drying, refrigeration, freezing,
canning, curing, pickling, and smoking.

Preserves:

A thick cooked mixture of whole or cut up fruit,

sugar, and usually pectin.
Preserves:
Fruits or vegetables, whole or chopped,
simmered in a sugary syrup.
Pressure Cooker:
A cooking pot made to cook food under pressure.
The pressure cooker has a locking lid and a
valve system to regulate the internal pressure.
Cooking time may be reduced by as much as
50% without destroying the nutritional value of
the food.
Price book (food industry term): A manufacturer's or a wholesaler's printed
current list of products and correct prices.
Price brand (food industry
A featured brand of product on sale to attract
term):
customers.
Price card (food industry term): Display signs indicating the cost of a featured
product.
Price changes (food industry
The reduction or increase in the selling price of a
term):
product.
Price discrimination (food
Discounting a product's price for one customer
industry term):
and not for others within a trading area.
Price fixing (food industry
An illegal practice among competitors of setting
term):
the same price for a product. Also known as price
gouging.
Price leader (food industry
A brand of product featured at a low price point to
term):
increase sales volume.
Price list (food industry term): A manufacturer's listing of all products by UPC
and price.
Price look-up (plu) (food
Codes assigned to products that are normally not
industry term):
bar-coded, such as fast-moving items and
weighed produce, to allow for fast and accurate
pricing.
Price maintenance (food
The upkeep of a central pricing database to
industry term):
ensure accurate and consistent pricing.
Price marking (food industry
Placing the retail price on a package using
term):
labels, stamps or other means.
Price per unit measure (ppum) A label used on items stocked on shelves. Used
(food industry term):
for ordering and to help customers compare
prices.
Price protection (food industry A manufacturer, wholesaler or retailer agreement
term):
to maintain a product's price for a set period of
time.
Price verification (food industry A cross check of a product's shelf price
term):
compared with the scanned price at the register.
Price war (food industry term): A price war among retailers designed to retaliate
against each other for price reductions.
Price zones (food industry
Price categories in an area that reflect a local
term):
market's competition and local warehouse costs.
Pricing integrity (food industry A matching of the price of a product and the price

term):
Pricing office (food industry
term):
Pricing zones (food industry
term):
Prick:
Prickly pear:
Primavera:
Prime Rib:
Printanier:
Private label (food industry
term):

Private label manufacturers

association (plma) (food
industry term):
Processed cheese:

charged on the electronic scanner at the

checkout.
An area in-store where scanning coordinators
change prices, enter new items, maintain the
item file on the computer database and generate
reports.
See zone pricing.
To make small holes in the surface of a food,
usually using the tines of a fork. Pie crust is
usually pricked.
Egg-size fruit of the prickly pear cactus; the fruit
is referred to as tuna; flesh is garnet-colored.
Often made in to prickly pear jelly.
Italian for "spring style," this term refers to the
use of fresh vegetables as a seasoning or
garnish in a dish.
Meats found in supermarkets labeled "prime rib"
are most often actually rib roasts.
[French] garnish of spring vegetables.
A product line exclusively distributed by a
wholesaler/ retailer, which may be manufactured
under contract for the private label user. See
controlled brand; franchised label; house
brands.
369 Lexington Ave. New York, NY 10017 (212)
972-3131

Some amount of cheese cooked together with

dyes, gums, emulsifiers and stabilizers
(American cheese, Laughing Cow, rambol).
Processor (food industry term): A company that produces consumer products
from raw goods or materials. Also known as a
packer.
Produce (food industry term): Fresh fruits and vegetables.
Produce marketing association 1500 Casho Mill Rd. Newark, DE 19714-6036
(pma) (food industry term):
(302) 738-7100
Producer (food industry term): A grower or processor.
Product liability (food industry A legal term in tort law that means consumers
term):
can sue manufacturers, distributors or retailers
for defective or unsafe products
Product line (food industry
A group of products with similar uses and
term):
characteristics.
Product lookup number (food A number assigned to a coupon or produce
industry term):
product that, when entered into the register,
retrieves a product's name and price.
Product mix (food industry
A variety and size of products comprising the
term):
total assortment of products that a retailer offers

for sale.
Product movement (food
An item's rate of sale.
industry term):
Product movement record (food Data showing the volume of each product's sales
industry term):
by day, week, period and/or quarter.
Product recall (food industry
The mandatory withdrawal for public safety
term):
reasons of a product that is for sale.
Product sampling (food
A consumer promotion in which small sizes of
industry term):
products, usually new, are sold at a low price to
encourage consumers to try them. Free tastings
or demonstrations to introduce consumers to a
new item.
Productive labor (food industry An accounting term used for the hours charged
term):
to the normal operation of the store.
Productivity measures (food
Standards or benchmarks used to improve
industry term):
productivity, business processes and
organizational performance.
Profit and loss statement (p&l) A financial statement of gains and losses for a
(food industry term):
specific time period.
Profit items (food industry
Products that have a high profit margin.
term):
Profit opportunity (food
Products that enjoy a higher gross margin.
industry term):
Creative displays of such items will return a
larger than average margin of profit.
Profit sharing (food industry
A company's incentive program whereby
term):
employees share a percentage of net profits.
Profit, gross (food industry
See gross profit.
term):
Profit, net (food industry term): See net profit.
Profitability (food industry
A calculation of the profit of a product by the
term):
number of product turns and gross profit.
Profiterole:
Tiny cream puff, filled with sweet or savory
mixtures, served as dessert or hors d'oeuvres.
Progressive grocer (food
A monthly magazine for the food industry,
industry term):
published by
Progressive grocer associates, 23 Old King's Highway, South Darien, CT 06820
llc (food industry term):
Projections (food industry
The process of determining what and how much
term):
product will be sold at what price during a
predetermined time period.
Promotion (food industry term): A marketing campaign to increase sales through
advertising, merchandising, signage, and special
events.
Promotion allowance (food
A discount offered by manufacturers to
industry term):
wholesalers and retailers to advertise, reduce the
price of, or provide a special display of a product
during a sales promotion period. See advertising
allowance.

Promotion money (food

industry term):
Promotional business (food
industry term):

See push money.

A product that is sold under promotional

allowances or other price considerations as a
buyer's incentive to support a specific
merchandising program. See turn business.
Promotional licensing (food
A marketing agreement between a manufacturer
industry term):
and a celebrity to use his or her image in
promoting a product.
Proof box (food industry term): A piece of equipment, in which heat and humidity
are controlled in order for dough to rise in
preparation for baking.
Proof Box:
A sealed cabinet that allows control over both
temperature and humidity.
Proof of performance (food
A retailer's certification to a manufacturer that
industry term):
promotional performance requirements were met
and allowances should be paid.
Proof of purchase (food
Evidence used by a customer to verify the
industry term):
purchase of a product and mailed to a
manufacturer to receive a premium, refund or
rebate.
Proof:
In bread baking, this term indicates the period of
time a product is allowed to rise after it is shaped
and placed on or in pans. Products are usually
proofed until doubled in size, or when a finger,
lightly placed on the side of the loaf, leaves an
indentation. Products are "proofed" in a humid,
draft-free, 950F to 1000F place. In homes, a
barely damp, clean, non-terry cloth towel or
plastic wrap sprayed with pan spray may be
lightly placed over the product to prevent the
crust from drying. Some ovens have a proofing
feature. Follow the manufacturer's use guide.
Proof:
1) To "prove" yeast is alive by dissolving it in
warm water and setting it aside in a warm place
for 5 to 10 minutes. If it swells and becomes
bubbly, it is alive. 2) Proof is an indication of the
amount of alcoholic content in a liquor. In the
U.S., proof is twice the percentage of alcohol. If a
liquor is labeled 80 proof, it contains 40%
alcohol
Proofing/rise (food industry
A fermentation stage in the baking process in
term):
which dough rests after kneading and before
baking.
Proportionate shelving (food
A space management procedure that utilizes
industry term):
share of sales to determine the number of
facings for a product on a shelf.
Prosciutto:
An unsmoked, seasoned, salt:cured, and
air:dried ham. The meat is pressed to produce a

Prosciutto:
Prosciutto:

Protein:

Provencale:
Provolone Cheese:

Prune:
Prune:
Puchero:
Pudding:
Puerco:
Puerro:
Puesto:
Puff paste, pastry:
Puff Pastry:

Pull date (food industry term):

firm texture, then sliced very thin. "Parma ham" is

the true prosciutto. "Prosciutto cotto" is cooked
ham, "Prosciutto crudo" is raw.
The Italian word for ham.
The Italian word for ham, usually referring to the
raw cured hams of Parma. Though once
impossible to obtain in the United States due to
USDA regulations, fine prosciuttos from Italy and
Switzerland are now being imported. These
hams are called prosciutto crudo. Cooked hams
are called prosciutto cotto. Prosciutto is best
when sliced paper thin served with ripe figs or
wrapped around grissini.
Protein can be found in both animal and
vegetable sources, and provides the body with
energy while performing a large number of other
functions.
[French] in the Provence style; served with a
spicy garnish of tomatoes, mushrooms and garlic
in oil.
Pale yellow, sharp Italian cheese originating in
the southern province of Catania, made from
cow's or buffalo milk. Most provolone is aged for
two to three months, though some is aged six
months to a year or more.
A dried red or purple plum.
dried plum.
[Spanish] stew.
Like custards, thick, creamy mixtures of milk,
sugar, and flavorings. Custards are thickened
with eggs, puddings with cornstarch or flour.
[Spanish] pork.
[Spanish] leek.
[Spanish] a stand in the market or on the street.
Layers upon layers of pastry dough, each
separated by a film of butter. Time-consuming
but fairly easy to make.
A rich, multilayered French pastry made with
butter, flour, eggs, and water. Puff pastry is made
by placing chilled butter pats between layers of
dough, then rolling the dough, folding it in thirds
and letting it rest. The process is repeated
several times, producing a dough with hundreds
of layers of dough and butter. When baked, the
moisture in the butter creates steam, which
causes the dough to separate into flaky layers.
The date by which a product must be either sold
or pulled from a shelf.

Pull down (food industry term): Organizing merchandise so lower product layers
are full on the shelf.
Pulla:
(POO-yah) Dried, up to five inches long, light
reddish brown; hot; used like arbol in sauces and
for seasoning soups and stews.
Pulp:
The succulent flesh of a fruit.
Pulque:
[Spanish] beer made by fermenting the juice of
the maguey cactus (century plant).
Pulse:
An action used with processors and blenders. If a
recipe tells you to pulse, turn the start button on
and off rapidly serveral times or until the
ingredients are appropriately processed.
Pulverize:
To reduce to powder or dust by pounding,
crushing or grinding.
Pulverize:
To break a food down to powder by crushing or
grinding.
Pumate:
Italian for sun-dried tomatoes.
Pumate:
[Italian] sun-dried tomatoes.
Pumpernickel:
A medium- to coarsely ground, rye flour, light
brown in color. It may be labeled "medium rye." A
mixture of rye and wheat flour used to produce a
distinctive bread. Molasses are usually used to
add color and flavor.
Pumpernickel:
A course black bread made with rye flour.
Pumpkin seeds:
[Sp.] pepitas; husked inner seed of the pumpkin;
seeds are roasted and used as a snack or
garnish; when seeds are roasted and ground,
used as a thickener and flavoring agent.
Pumpkin:
A spherical winter squash with a flattened top
and base, size ranging from small to very large,
fluted orange shell (yellow and green varieties
are also available), yellow to orange flesh with a
mild sweet flavor and numerous flat, edible
seeds.
Punch down:
In reference to bread dough - when dough has
doubled in size or when a dent remains after two
fingers are lightly pressed inch into the dough,
make a fist and push it into the center of the
dough. Pull the edges of the dough to the center
and turn the dough over. Cover and let rest or
rise again before shaping.
Punch Down:
To deflate a risen dough. With your hand, press
on the dough until the gas escapes.
Purchase allowance (food
A manufacturer's deal to retailers and
industry term):
wholesalers to lower the case price if an order is
received during a promotional time period.
Purchase order (po) (food
A form used to order products.
industry term):

Purchasing power (food

industry term):
Puree:
Puree:

A measure of a family's or individual's disposable

income.
Food that has been mashed or sieved.
A thick soup made from a pureed vegetable
base. To finely blend and mash food to a smooth,
lump-free consistency. You can puree foods in a
blender, food processor, or food mill.
Purse:
[French] sieved raw or cooked food; thick
vegetable soup which is passed through a sieve
or an electric blender or food processor.
Purslane:
A small plant with reddish stems and rounded
leaves. Purslane can be eaten cooked or raw
and has a mild flavor.
Purslane:
Pink-stemmed purslane weed used as a
vegetable and in salads.
Push items (food industry
Products that receive maximum marketing and
term):
merchandising attention to increase their sales
volume.
Push money (pm) (food
A manufacturer's incentive to wholesalers to
industry term):
actively market their products. Usually payments
are based on the number of cases sold. Also
called promotion money or a spiff.
Push/pull (food industry term): A marketing concept in which product is "pushed"
by a manufacturer with a special promotion
(advertising, merchandising) and "pulled" out of
the store through customers' demand created by
the promotion.
Put-away (food industry term): Reshelving items not purchased by customers in
a store.
Puttanesca:
A piquant pasta sauce made of tomatoes,
onions, black olives, capers, anchovies, and chile
flakes.
Puttanesca:
A piquant pasta sauce made of tomatoes,
onions, black olives, capers, anchovies, and chile
flakes. The hot pasta is tossed in this sauce prior
to serving. Some recipes leave the ingredients
raw, allowing the heat of the pasta to bring out
the flavors.
Pyramid (food industry term): A hand-stacked, triangular display.
Pyramide Cheese:
A truncated pyramid is the shape of this small
French chevre that is often coated with dark gray
edible ash. The texture can range from soft to
slightly crumbly and depending upon its age, in
flavor from mild to sharp. It is wonderful served
with crackers or bread and fruit.
[Spanish] radishes.
Rabanos:
Rabbit:
Rabbit meat is mostly white, fine textured and

mildly flavored. Domesticated rabbit is generally

plumper and less strongly flavored that wild
rabbits. Rabbit can be prepared in any manner
suitable for chicken.
Raccoon:
A North American mammal that served as an
important food source for pioneers. The flesh is
mostly dark meat, and the fat is strong in flavor
and aroma. Young raccoons are usually roasted;
older raccoons should be braised or stewed.
Rack (food industry term):
A floor or counter display unit with shelves and
hooks for merchandise.
Rack jobber (food industry
A wholesaler or vendor that orders and delivers
term):
product and services a non-food department in a
food store on a contract basis, e.g., health and
beauty care (HBC).
Radicchio:
A variety of chicory, radicchio leaves are red with
white ribs, and are slightly bitter. The leaves are
most often used in salads, but may be grilled,
sauteed, or baked.
Radicchio:
A member of the chicory family with red and
white leaves. The different varieties range from
mild to extremely bitter. The round Verona variety
are the most common in the US. Radicchio is
peppery, crunchy, and, like all members of the
chicory clan, it usually has bright red leaves and
a tight head. Used most often in salads, but is
quite suitable to cooked preparations.bitter
Radish:
A member of the mustard family grown for its root
(Raphanus sativus); generally, the crisp white
flesh has a mild to peppery flavor and is usually
eaten raw.
Ragout:
Ragout is derived from the French verb ragouter,
which means "to stimulate the appetite." A ragout
is seasoned stew, usually made with meat,
poultry, fish, and often vegetables.
Ragout:
A French term for a well seasoned stew made of
meat, fish, or vegetables.
Ragu:
Meaty, slow-cooked tomato sauce, ideal with
lasagne, raviloi, and other fresh pasta.
Railcar (food industry term):
A railroad car.
Raincheck (food industry term): A chit that stores give customers for sales items
that are sold out. It allows the customer to return
at a later date and purchase the item at the sale
price.
Raisin:
A sweet dried grape.
Raita:
A yogurt salad consisting of yogurt and a variety
of chopped vegetables, fruits and flavored with
garam masala, herbs and black mustard seeds.
Raita originates from East India.

Rajas:
Ramekin:
Ramekins:

Ramen Noodles:
Ramp:
Ranchero:
Random weight (food industry
term):
Ras el Hanout:

Rascasse:
Rasher:
Raspberry:

Ratafia:
Ratatouille:

Ratatouille:
Ravigote:
Ravioli:

[Spanish] strips; usually refers to strips or ribbons

of roasted or sauteed green chiles and onion.
A small baking dish resembling a souffle dish, a
ramekin usually measures from 3 to 6 inches in
diameter and is used for individual servings.
Individual ovenproof baking dishes made of
ceramic, porcelain or glass and used in the
preparation of custards and other miniature
sweet or savory dishes.
Fine Japanese deep-fried wheat noodles, which
are commonly available packaged with a broth
mix.
A wild onion which resembles the leek, the ramp
has a strong onion-garlic flavor. It may be used
as a substitute for leeks, scallions, or onions.
[Spanish] country-style.
Perishable, bulk products priced and sold by the
pound. Also called variable weight.
This is a powdered spice mixture, used in Arabic
and north African cooking, with a sweet and
pungent flavor. See the definition under
charmoula for a description of the ingredients
and its applications.
A type of scorpion fish which achieved glory in
Provence for its starring role in the region's
famed saffron-scented bouillabaisse.
A strip of meat, such as bacon. Rasher may also
mean a serving of 2 to 3 thin slices of meat.
A small ovoid or conical-shaped berry (Rubus
idaeus) composed of many connecting drupelets
(tiny individual sections of fruit, each with its own
seed) surrounding a central core; has a sweet,
slightly acidic flavor; the three principal varieties
are black, golden and red.
Flavoring made from bitter almonds; liqueur
made from fruit kernels; tiny macaroon.
A French vegetable stew that combines a variety
of vegetables and herbs simmered in olive oil;
can be served hot or cold as a side dish or
appetizer.
[French] a vegetable stew consisting of onions,
eggplant, sweet peppers, zucchini, and tomatoes
flavored with garlic, herbs, and olive oil.
A velout sauce with added onions, herbs, white
stock and vinegar; served cold.
Italian for little wraps; used to describe small
squares or rounds of pasta stuffed with meat,
cheese or vegetables.

Ravioli:

[Italian] little pasta pillows filled with cheese,

meat, vegetable(s), or other fillings served in
broth or with sauce.
Raw sugar:
A coarse, tan granulated product similar to
turbinado sugar; an intermediate product in cane
sugar production. The raw sugar is then shipped
to a refinery for final processing. Raw sugar is
available to consumers.
Raw Sugar:
Sugar that hasn't been refined enough to achieve
a granulated quality. It looks like coffee crystals.
This coarse sugar is harder to dissolve, making it
a nice choice for sprinkling on foods.
Raw sugar:
Sugar that has not been refined. Appears much
like coffee crystals. Coarse or raw sugar is more
difficult to dissolve. Makes a wonderful garnish.
Raw-milk cheese:
Made with unpasteurized milk (parmigiano
reggiano, Swiss gruyere, French roquefort,
traditional cheddars).
Ray:
This kite:shaped fish features edible fins. The
fish is firm, white, and sweet; similar to the
texture and taste of scallop. Also known as a
"Ray."
Razor clam:
A long, thin, razor-shaped clam, considered one
of the most delicious of clams; eaten raw or
cooked.
Rba (food industry term):
Retailer's Bakery-Deli Association (formerly,
Retail Bakers of America).
Rda (food industry term):
Retail display allowance.
Rdi (food industry term):
Reference daily intake.
Reach-in case (food industry
A refrigerated display case with a self-service
term):
door used for perishable products.
Ready-to-eat (rte) (food industry A product designed and processed to be
term):
consumed at the time of opening the package.
Rebate (food industry term):
An advertising allowance or refund that reduces
a retail price for a product if a customer mails a
proof-of-purchase. See floor stock.
Rebuyer (food industry term): A person in a distributor's organization
responsible for routine reorders of product.
Recado:
[Spanish] seasoning.
Receivable (food industry term): See account receivable.
Receiver (food industry term): An authorized associate of a warehouse or retail
store who receives and checks deliveries for
condition and an accurate amount. The first
handler of the delivery receipt or invoice.
Receiving (food industry term): A door or dock of a warehouse or store
designated for receiving merchandise from a
supplier. The procedure for physically and legally
accepting a shipment of product.

Receiving clerk (food industry

term):
Receiving door (food industry
term):
Receiving log (food industry
term):
Recess cake tin:
Receta:
Recipe:

See receiver.
See receiving.

The record or listing of products received with

appropriate entries.
Sponge flan pan.
[Spanish] recipes.
A set of written instructions for producing a
specific food or beverage; also known as a
formula (especially with regards to baked
goods).
Reclaimed goods (food industry Unsalable product at the time of delivery that is
term):
returned to a wholesaler/vendor for reclamation.
Reclamation center (food
A distribution center department that sorts and
industry term):
processes damaged or outdated products, sent
by stores, for reimbursements.
Recondition (food industry
To repair or restore a product's appearance, e.g.,
term):
trimming, re-crisping, taping on labels or other
method.
Reconstitute:
To restore concentrated foods such as dry milk or
frozen orange juice to their normal state by
adding water.
Reconstitute:
To restore condensed, dehydrated or
concentrated foods to their original strength with
the addition of liquid, usually water.
Reconstitute:
To bring a dried, dehydrated food back to its
original consistency by adding a liquid.
Reconstitution program (food A bakery shrink program that makes efficient use
industry term):
of unsold products.
Red Beans:
Dark red beans similar to red kidney beans, but
smaller; popular in chili and as refried beans.
They stay firm when cooked and are excellent
when accompanying rice. They are available
dried in most supermarkets; also known as
Mexican Red Beans.
Red beans:
Sometimes referred to as "the Mexican
strawberry" in the Southwest; brighter in color
than the pinto bean and lacks the surface streaks
of the slightly smaller pinto bean; similar to and
interchangeable with pinto beans. Medium-size,
dark red beans akin to kidneys and pintos.
Red Chili Paste with Garlic:
See "Garlic and Red Chili Paste."
Red Curry Paste:
A spicy condiment used in Thai cooking. Rather
hot, with it's main ingredient being red chili
peppers. Found in some supermarkets and
Oriental markets.
Red Delicious Apple:
A sweet, juicy, red variety of apple; perfect for a

Red pepper flakes:

Red perch:
Red snapper:

Red Snapper:

Red wheat:

Redemption (food industry

term):
Redemption center (food
industry term):
Redeye Gravy:

Redeye salmon:
Redfish:
Redhead:
Reduce or reduction:

Reduce:
Reduce:

snack, but does not cook well. See also apples.

The dried flakes of dried ripe red hot chile
pepper. Most are quite hot.
This important commercial fish is a member of
the rockfish group. Also known as "ocean perch,"
although it is not a true perch.
This is the most popular of a few hundred
species of snapper. This is a lean, firm:textured
saltwater fish. Some species of rockfish and
tilefish are also called snappers, but are not.
A saltwater fish with red eyes, reddish-pink skin
and very lean, firm, white flesh. The average
market weight is 2 to 8 pounds, and fresh
snapper is available whole, or cut into steaks or
fillets.
In the U.S., wheat is classified into six classes three of the classes have a bran coat that is
considered "red" in color. These classes are hard
red winter wheat, hard red spring wheat, and soft
red winter wheat. Also, see glossary listing for
White wheat.
To cash coupons or return bottles to obtain
money or discounts.
A manufacturer's clearinghouse for coupon
reimbursements.
A southern gravy made by adding water and
sometimes hot coffee to ham drippings. It's
usually spooned over biscuits which are served
with the ham.
Prized for canning, the sockeye salmon has a
firm, red flesh. Also known as the "sockeye
salmon."
This important commercial fish is a member of
the rockfish group. Also known as "ocean perch,"
although it is not a true perch.
A saltwater fish belonging to the wrasse family.
Also called "California Sheesphead." Its meat is
white, tender, and lean.
The technique of cooking liquids down so that
some of the water they contain evaporates.
Reduction is used to concentrate the flavor of a
broth or sauce and, at times, to help thicken the
sauce by concentrating ingredients such as
natural gelatin.
To boil a liquid until a portion of it has
evaporated. Reducing intensifies the flavor and
results in a thicker liquid.
To cook a liquid, usually a sauce or stock, over

high heat, thereby decreasing its volume and

intensifying its flavor.
Reduced Cholesterol:
A food containing a minimum of 25% less
cholesterol and 2g or less of saturated fat per
serving than reference food.
Reduced Or Fewer Calories:
A food containing a minimum of 25% fewer kcal
per serving than a reference food.
Reduced Or Less Fat:
A food containing a minimum of 25% less fat per
serving than a reference food.
Reduced Or Less Saturated Fat: A food containing a minimum of 25% less
saturated fat per serving than a reference food.
Reduced Or Less Sodium:
A food containing a minimum of 25% less sodium
than a reference food.
Reduced product (food industry An item reduced in price for quick sale that must
term):
be sold by the indicated date or properly
discarded.
Reduced Sugar:
A food containing at least 25 percent less sugar
per serving than a reference food.
Reduction sauce:
A sauce that uses as its base the pan juices that
are created from the stove-top cooking or ovenroasting of meat, fish, poultry, or vegetables.
Reefer (food industry term):
A refrigerated trailer used to ship perishable
products.
Reference daily intake (rdi)
The standardized daily vitamin and mineral
(food industry term):
intake needed by the average adult diet.
Refresh:
To rinse just:boiled vegetables under very cold
water to stop their cooking.
Refresh:
To pour cold water over freshly cooked
vegetables to prevent further cooking and to
retain color.
Refrigerated case liner (food
A disposable sheet placed under Vexar, which
industry term):
helps keep a case clean and aids in
housekeeping.
Refrito:
[Spanish] refried; usually describes beans that
are cooked, mashed, and fried in lard.
Refund (food industry term):
A consumer promotion in which the purchase of
a product entitles a consumer to a cash refund, a
discount or a coupon good for a discount on a
next purchase.
Refund offer (food industry
A manufacturer's promotion that reimburses a
term):
customer for all or part of a product's retail price
with a proof-of-purchase.
Regional chain (food industry A group of retail stores owned and operated by
term):
the same company, and located in the same area
of the country.
Register (food industry term): A cash register that adds up the sales of goods,
holds money, and provides a display of the sales
for the customer.

Register balance (food industry

term):
Regular stock (food industry
term):
Rehydrate:
Reis:
Related item tie-in (food
industry term):

Related items (food industry

term):
Relish:

Relish:
Relleno:
Remodel (food industry term):
Remoulade:

Remoulade:

Render:
Render:
Rennet:

Rennin:

To verify a cashier's till amount against the

register reading.
Normal inventory carried to maintain store
conditions and sales volume. See authorized
stock item; overstock.
To soak, cook, or use other procedures with
dehydrated foods to restore water lost during
drying.
[German] rice.
Merchandising compatible products together that
are often consumed or used together to
encourage the sale of both items, e.g., pie shells
and canned fillings, tortilla chips and salsa. See
cross-merchandising.
Products consumed or used together, e.g., wine
and cheese. See related item tie-in.
A cooked or pickled sauce usually made with
vegetables or fruits and often used as a
condiment; can be smooth or chunky, sweet or
savory and hot or mild.
Sharp or spicy sauce made with fruit or
vegetables which adds a piquant flavor to other
foods.
[Spanish] stuffed.
To modify or enlarge a retail store or department,
i.e., expansion, new equipment, new sign
package.
Spicy sauce for seafood consisting of
mayonnaise, mustard, chopped pickles, tarragon,
parsley, chives and spices. It is served cold with
shellfish and can sometimes include anchovies.
This classic French sauce (or salad dressing) is
made by combining mayonnaise (usually
homemade) with mustard, capers and chopped
gherkins, herbs and anchovies. It is served
chilled as an accompaniment to cold meat, fish
and shellfish.
To extract the fat from meat by cooking over low
heat. Rendered fat is strained of meat particles
after cooking.
To cook a food over low heat until it releases its
fat.
An extract from the fourth stomach of lambs and
calves used in cheese making to coagulate milk
or in making junket pudding. There are also
rennets obtained from vegetables such as
cardoons.
An acid-producing enzyme obtained from a calf's

stomach. Rennin aids in coagulating milk and is

used in cheese-making and junket; available in
many supermarkets in powdered or tablet form.
Renuevos de rastrojo:
[Spanish] tumbleweed shoots; they have a wild
bean flavor and can be used as a vegetable or in
salads.
Reorder point (food industry
The inventory level established to trigger a
term):
buyer's replenishment order.
Repack (food industry term):
To use loose items to make up a case of
products.
Repeat (food industry term):
A customer's repeat purchase of a product.
Repollo:
[Spanish] cabbage.
Reps (food industry term):
Manufacturer's representatives, food brokers or
vendors selling products on commission.
Res:
[Spanish] beef.
Resale price maintenance (food Using a manufacturer's suggested price as the
industry term):
retail price.
Reserve stock (food industry
Product that is not on display and is instead
term):
stored in the cooler, freezer or back room.
Reset (food industry term):
To totally remerchandise a category or
department according to a planogram.
Resources:
Materials, time, money and abilities available for
use that can be drawn upon for aid or to take
care of a need.
Resquesin:
[Spanish] curd cheese; often called queso fresco
or queso blanco.
Resting:
To allow a roasted meat to sit for 20 to 30
minutes after removing from the oven before
serving. Roasted meats should always be loosely
covered with aluminum foil during resting to keep
them warm, but allow the juices to distribute fully
throughout the meat.
Restock (food industry term):
To fill or replenish a product to the normal stock
level.
Restricted items (food industry Products restricted from sale in a state or
term):
location and sold legally in another state.
Retail audit system (food
A retail computer system that tracks and
industry term):
analyzes store conditions, e.g., pricing, stock
levels, out-of-stocks.
Retail cooperative (food
A group of retailers that purchase, warehouse
industry term):
and advertise together to achieve economies of
scale.
Retail display allowance (rda)
Monies paid by a manufacturer to have their
(food industry term):
products on display, usually in a certain location.
Retail representative (food
A manufacturer's marketing employee that
industry term):
provides services to retailers, including
promotional deals, ordering, merchandising
techniques, etc.

Retail unit (food industry term): The typical product size offered for sale.
Retail value (food industry
A product's regular retail price.
term):
Retailer (food industry term):
A store owner or operator who sells products
directly to customers, sets or implements retail
policies and procedures and is responsible for
store conditions and profitability.
Retailer-controlled brands (food Brands and/or private label products exclusively
industry term):
sold by a retailer in a market area.
Retailer-owned wholesale
See co-op wholesaler.
grocer (food industry term):
Retailer's bakery association
(formerly, Retail Bakers of America) 14239 Park
(rba) (food industry term):
Center Dr. Laurel, MD 20707 (301) 725-2149
Retailers' service program (food A wholesaler's marketing program designed to
industry term):
assist retailers with economies of scale
resembling a chain operation, e.g., advertising,
deal promotions, merchandising.
Retarder (food industry term): The equipment into which dough is placed and
allowed to thaw or slack out. Conditions must be
controlled to 36 degrees to 38 degrees and 80
percent relative humidity.
Return on assets (roa) (food
A ratio in dollars of a company's net profit in
industry term):
relation to its net worth, calculated by dividing the
company's net profit after taxes by its net worth.
Return on equity (food industry Earnings divided by net assets.
term):
Return on inventory investment A performance index that identifies the number of
(roii) (food industry term):
dollars returned each year for each dollar
invested in inventory. Calculated by dividing total
gross profit dollars by the cost of the average
inventory on hand. It relates profits to the money
used to produce profits. Also called return per
dollar invested.
Return on investment (roi) (food The total gross profit that one dollar, initially
industry term):
invested in inventory as it is depleted, will return
during a period of time. Computed by dividing the
total Gross Profit generated by the item by the
amount of the initial investment in inventory.
Returns (food industry term):
Unsold, damaged, or defective merchandise sent
to a supplier or distributor for credit or refund.
Returns (to warehouse) (food
An authorization by the warehouse to return
industry term):
merchandise on a certain date indicated.
Revoltijo de huevos:
[Spanish] scrambled eggs.
Rework (food industry term):
Perishables: To crisp or trim a product that looks
case- worn. Grocery: To re-affix labels. To refine
a category or shelf set.
Re-wraps (food industry term): Products that are removed, reconditioned (if
salable) and displayed with limited sell- by

Rf (food industry term):

Rhubarb:

Rhubard:

Ri ones:
Rib steak:
Rib:
Ribbon (food industry term):
Ribbon:

Ribeye steak:
Rice noodles:

Rice Paper Wrappers:

Rice paper:

Rice Stick Noodles:

dates.
Radio frequency.
A celery-like vegetable we treat as a fruit (in fact
a court case once decided it was a fruit). Never
eat the leaves of a rhubarb, which contain
poisonous levels of oxalic acid.
A perennial plant with thick red stalks and large
green leaves which are poisonous. The stalks
have a tart flavor and are often used in pies and
tarts.
[Spanish] kidneys.
A steak cut from the rib portion, that part of the
beef from which the standing rib roast or rolled
rib roast is also taken; a club steak.
A single stalk of a bunch of celery, also called a
stalk.
A shelf merchandising technique of arranging
size, color, flavor and/or brand vertically on a
shelf. See billboard.
The term describing the texture of egg yolks
which have been beaten with sugar. When
beaten sufficiently, the mixture forms a thick
"ribbon" when the beater is held up over the
bowl. The ribbon makes a pattern atop the batter
which disappears into the batter after a few
seconds.
A tender, flavorful beef steak that comes from the
rib section between the chuck and the short loin.
Common in Southeast Asia, we can find these
dried in supermarkets and in Asian markets. Can
be served after soaking in hot water, but best
when soaked and then boiled quickly.
Circular sheets made from rice flour measuring
approximately 8 inches in diameter, rice paper
wrappers are brittle and translucent. They must
be softened by dipping in hot water for a few
seconds and draining. Once softened they can
be used to make fresh Vietnamese-style salad
rolls or deep-fried spring rolls.
[China] an edible paper made from rice and used
to wrap dumplings, Vietnamese summer rolls,
and other Asian foods; edible, glossy white paper
made from the pith of a tree grown in China.
Frequently used for macaroon base.
Made from rice flour and water, these noodles
are translucent when cooked. They are usually
softened by soaking in hot water for 10-15
minutes before cooking with other ingredients.
Fine rice stick noodles can also be deep fried to

Rice sticks:
Rice Vinegar:

Rice vinegar:

Rice Wine:

Rice wine:
Rice, Arborio:

Rice, Aromatic:

Rice, Black:

Rice, Brown:

Rice, Pearl:
Rice, red:

Rice, Valencia:

create a crispy garnish often used in Chinese

chicken salads.
Clear noodles made from ground rice. Available
in varying widths. Found in most Asian markets
and larger supermarkets.
Used in both Japanese and Chinese cooking,
rice vinegar is made from fermented rice and
comes in several varieties, each differing in
intensity and tartness. In general they are all
fairly mild compared to European and Americanstyle vinegars. They can be used in dressings,
marinades, as dipping sauces and condiments.
Delicately flavored vinegar with lower acidity than
many other commercial vinegars, which makes it
nice for vinaigrettes. Sold in most supermarkets
and all Asian stores.
A clear, sweet wine made from fermented rice.
Rice wines are usually lower in alcohol and can
be served hot or cold. Sake and Mirin are two
popular Japanese rice wines. Chinese versions
include Chia Fan, Hsiang Hsueh, Shan Niang
and Yen Hung.
Called shao hsing in Chinese markets. A good
dry sherry is a fine substitute.
One of the Italian medium-grain rices used to
make risotto. Once grown only in Italy, Arborio
has become so popular it is now being cultivated
in California and Texas.
A broad term for a group of mostly long-grain
rices with a pronounced nutty aroma. Basmati,
Texmati, Wild Pecan and Jasmine are all
aromatic rices.
Rice with a black-colored bran layer, popular in
Asian cuisine, that sometimes lightens to a deep
purple when cooked. There are many varieties of
black rice from China, Thailand and Indonesia.
Rice that has not had its bran layer removed and
therefore has a slight chewy texture and nutty
taste. Long-, medium- and short-grain brown and
brown basmati are four popular varieties.
A short-grain sticky rice, sometimes called sushi
rice. It is grown across Asia, California and
Arkansas.
Rice with a reddish-brown bran layer, a nutty
taste and chewy consistency. Red rice is often
marketed as Wehani (also called Russet),
Bhutanese red rice and Thai red rice.
Valencia rice (sometimes sold as paella rice), is a
large white oval grain. Grown in Spain, it is

Rice, Wild:

Rice:

Rice:

Rice-flour Noodles:

Ricer:
Ricotta Cheese:

Ricotta Salata:
Ricotta:

Riddling:

similar to Arborio. It's the rice used for paella, the

Spanish dish that pairs rice with seafood,
chicken, rabbit or chorizo and vegetables.
Wild rice looks like rice but is actually an aquatic
grass. Native to North America, today most wild
rice is cultivated in man-made paddies from the
northern Great Lakes to California.
1. Rice (verb) To press cooked food through a
utensil called a ricer. The food comes out in
"strings" which vaguely resemble rice. 2. The
starch seed of a semiaquatic grass (Oryza
sativa), probably originating in Southeast Asia
and now part of most cuisines; divided into three
types based on seed size; long-grain, mediumgrain and short-grain, each of which is available
in different processed forms such as white rice
and brown rice.
Long-grain rice (including basmati rice) cooks in
firm, dry kernels; short-grain or medium-grain,
rice cooks up moist and slightly sticky, as its
outer outer layer absorbs more liquid than longgrain rice.
Extremely thin noodles, resembling translucent
white hairs, made from rice flour. They explode
upon contact with hot oil, becoming a tangle of
light, crunchy strands. They are a traditional
ingredient in Chinese chicken salad, and can be
pre-soaked and used in soups and stir-fries.
A plunger-operated utensil that is the best tool for
making mashed potatoes. It also rices potatoes
for potato dumplings.
Ricotta is a soft, unripened Italian curd cheese. It
is the by product of the whey of other cheeses. It
is sweet in flavor and grainy in texture. Ricotta is
used often in Italian sweets (most notably
Cassata alla Sicilian) and in savory dishes as
pasta stuffing.
[Italian] a lightly salted cheese produced from
sheep milk that has been pressed and dried.
[Italian] rich, fresh, moist cheese resembling
cottage cheese, that may be made with whole or
skim milk. Originally Ricotta was made from
sheep's milk.
An important step in removing sediment from
Champagne. Bottles are placed in racks and
then turned by hand or machine over weeks or
months until they are upside down and the
sediment has settled on top of the corks,
whereby the sediment is readily removed.

Rigatoni:
Rigatoni:
Rigatoni:
Rijsttafel:

Rillette:

Rind, rindfleisch:
Rind:
Ring (food industry term):
Ring tin:
Ring up (food industry term):
Ripened (aged) cheese:

Ris:
Riser (food industry term):
Risotto:

Risotto:

Rissole:

A large, grooved pasta. Rigatoni's ridges and

holes are perfect with any sauce, from cream or
cheese to the chunkiest meat sauces.
Italian for large groove and used to describe
large grooved, slightly curved pasta tubes.
[Italian] large pasta tubes with ribbed sides.
A Dutch word, meaning "rice table." It is a Dutch
version of an Indonesian meal consisting of hot
rice accompanied by several (sometimes 20 or
40) small, well-seasoned side dishes of
seafoods, meats, vegetables, fruits, sauces,
condiments, etc.
A coarse, highly spiced spread made of meat or
poultry and always served cold. This is called
potted meat because rillettes are often covered
with a layer of lard and stored for a period of time
to age the mixture.
[German] beef.
The tough outer peel of a food.
Scanning a product or tabulating a retail price on
a register system.
Baking pan
To scan and complete a customer's transaction
at the front end.
The drained curds are cured by heat, bacteria
and soaking. Salt, spices and herbs or natural
dyes (certain cheddars) may be added. Aging in
a controlled environment begins.
[French] sweetbreads.
A shelf that extends above the normal top shelf
to give a higher profile.
Rice sauteed in butter then cooked and stirred as
stock is slowly added in portions. As each
addition of stock is absorbed, another is added
until the rice is creamy and tender. Vegetables,
meat, seafood, herbs, cheese, wine, and other
ingredients may be added.
A classic dish of Northern Italy whose
preparation of rice results in a creamy liaison
with stock and butter. Usually made with Arborio
rice. This may be served as a first course, main
course, or side dish and embellished with meat,
seafood, cheese, or vegetables. The best known
version of this dish is Risotto a la Milanese, with
saffron and Parmagiano Reggiano cheese.
Small pies similar to empanadas and piroshki.
They are filled with meat, vegetables, or cheese
and deep fried.

Ristra:
Roa (food industry term):
Roast

Roast:

Roast:

Roast:
Roasted Garlic Process:

Roaster:
Roasting:
Rbalo:
Robert:
Robinson-patman act (1936)
(food industry term):

Rocambole:
Roccal (food industry term):
Rock Cornish Hen:
Rock Salt:
Rockfish:

[Spanish] string of red chiles for drying in the

sun.
Return on assets.
Surrounding food with hot air, either in an oven or
over a fire-usually applies to meat, poultry, game,
or vegetables/potatoes; a dry-heat cooking
method
To cook in an uncovered pan in the oven to
produce a well:browned exterior and a moister,
cooked interior. During roasting, no liquid (such
as water or wine) comes into contact with the
food. Example
To cook uncovered in hot air. Meat usually is
roasted in an oven or over coals, ceramic
briquettes, gas flame, or electric coils. The term
also applies to foods such as corn or potatoes
cooked in hot ashes, under coals, or on heated
stones or metal.
To cook a food in an open pan in the oven, with
no added liquid.
Cut the top third of the garlic head off and
discard it. Drizzle the remainder with olive oil and
put it in aluminum foil. Bake in a 400 degree F
oven until edges of the garlic are caramelized
(about 40 min.).
A size classification for a chicken about 5 pounds
in weight and from 10 to 20 weeks old.
Cooking method utilizing the oven with radiant
heat, or on a spit over or under an open flame.
[Spanish] bass.
A spicy brown sauce containing onions and
vinegar, served with game and other meats.
Federal legislation that prohibits discrimination
through price discounts, special terms or
services, or other means, e.g., false brokerage
payments; promotion allowances for certain
customers.
Rocambole is similar to both garlic and leeks. It
looks like a leek yet has a taste similar to garlic
and is found predominantly in Europe.
A chlorine-based agent to sanitize sink and food
preparation areas.
A hybrid chicken, Rock Cornish Hens are very
small. The average whole hen is from 1 to 1 1/2
pounds.
A crystalline form of salt that is mixed with
cracked ice to freeze ice cream.
A low:fat fish of the Pacific Coast. There are two

Rockfish:

Rockmelon:
Roe:
Roe:

Roe:

Roggenbrot:
Rognoni:
Rognons:
Roi (food industry term):
Roii (food industry term):
Rojo:
Roll:
Roller (food industry term):
Rolling Boil:
Rolling Mincer:

Rolling Pin:

Rolling stone (food industry

term):
Roll-out (food industry term):
Romaine (Cos) lettuce:

categories
Firm, white- and sweet-fleshed fish that is the
West Coast equivalent of red snapper. Tasty a
highly versatile, although not sturdy enough to
grill, then can be considered and all-purpose fish.
[Great Britain] Cantaloupe.
A seafood delicacy with two varieties
Fish eggs. This delicacy falls into two categorieshard roe and soft roe. Hard roe is female fish
eggs, while soft roe (also called white roe) is the
milt of male fish. Salting roe transforms it into
caviar. Roe is marketed fresh, frozen and
canned.
A word used to refer to either a female fish's
eggs or male fish's milt, or sperm. May come
from carp, mackerel, or herring, but Americans
seem to focus on the roe of shad. Roe should
smell fresh and be firm. Milt of the male fish is
called soft roe. Eggs of the female fish are called
hard roe. Shellfish roe, called coral, because of
its color.
Rye bread.
[Italian] kidneys.
[French] kidneys.
Return on investment.
Return on inventory investment.
[Spanish] red.
To coat lightly with a powdery substance; to
dredge.
A conveyer that moves merchandise cases.
A very fast boil that doesn't slow when stirred.
A tool with several circular blades arranged in a
row with a handle. The mincer is used by rolling
the device over vegetables and herbs in a back
and forth manner.
A cylindrical kitchen utensil with many uses,
which include rolling pastry, crushing bread
crumbs, and flattening other foods. Though the
most common is hardwood, rolling pins may be
made from other materials, such as ceramic,
marble, metal, and plastic.
A food store on wheels from which a retailer sells
merchandise house-to-house. Usually found in
rural areas.
A marketing campaign to introduce a new
product.
This lettuce has long, narrow leaves, crunchy
ribs and a slight tang. Also called Cos lettuce

because of its origin on the Aegean island of

Cos.
Romano Cheese:
Named for the city of Rome, this hard grana
cheese has a brittle texture and pale yellow-white
color; mostly used for grating after aging for one
year.
Romano:
[Italian] prepared in the style of Rome.
Romero:
[Spanish] rosemary.
Rompope:
Mexican eggnog.
Roquefort Cheese:
One of the oldest and best-known cheeses in the
world, this French cheese made from sheep's
milk is considered the prototype of blue cheeses.
Rosbif:
[French] roast beef.
Rose water; rosewater:
[Middle East] an aromatic liquid made by distilling
rose petals. Frequent found in pastries of the
Middle East.
Rosefish:
This important commercial fish is a member of
the rockfish group. Also known as "ocean perch,"
although it is not a true perch.
Rosemary:
An herb (Rosmarinus officinalis) with silvergreen, needle-shaped leaves, a strong flavor
reminiscent of lemon and pine and a strong,
sharp camphor-like aroma; available fresh and
dried.
Rosette and Rosette Iron:
A fried pastry made by dipping a rosette iron into
a thin (usually sweet) batter then into hot, deep
fat. The fried pastries are then drained and
sprinkled with a mixture of cinnamon and sugar.
The rosette iron is a metal rod with a heat-proof
handle. Decorative shapes--to be dipped in the
batter--are attached to the end.
Rosti:
A Swiss potato pancake made from cooked
potatoes, sometimes flavored with bacon.
Rotation (food industry term): A shelf-stocking procedure that ensures first-in,
first-out by pulling older stock forward and
placing newer stock at the back during
restocking. See stock rotation.
Rotation list (food industry
A manufacturer's marketing process of featuring
term):
certain products at the same time each year.
Rti:
[French] roast.
Rotini:
("Spirals" or "Twists"): This pasta's twisted shape
holds bits of meat, vegetables and cheese, so it
works well with any sauce, or you can use it to
create fun salads, baked casseroles, or stir-fry
meals.
Rotisserie (food industry term): A rotating grill with an electrically turned spit that
cooks meats.
Rotisserie:
A device which contains a spit with prongs. Food

Rotisserie:
Roto (rotogravure) (food
industry term):
Roto ad (food industry term):
Rotogravure (food industry
term):
Rouille:

(usually meat or poultry) is impaled on the the

spit, fastened securely then cooked. Most
rotisseries are motorized so they automatically
turn the food as it cooks.
[French] rotating spit used for roasting or grilling
meat or poultry.
A colorful; circular that advertises a retailer's
featured sale items, included inside a newspaper
or delivered directly to homes.
A corporate level ad generated for an entire
company and distributed throughout a trade
area, e.g., newspaper, home delivery.
See roto.

A thick sauce similar to aioli, made of dried

chiles, garlic, and olive oil. Rouille is traditionally
served with bouillabaisse and soup de poisson.
Other recipes also add saffron and tomatoes.
Roulade:
A thin piece of meat which is stuffed with a filling,
secured with picks or string, then browned and
baked.
Roulade:
[French] rolled meat, chocolate cake, vegetables,
etc.
Round steak:
Meat from the thick central portion of the hind
leg.
Route list (food industry term): A daily list of retail stores on a delivery schedule.
Roux:
A mixture of fat and flour which is blended and
cooked slowly over low heat until the desired
consistency or color is reached. Roux is used as
a base for thickening sauces.
Roux:
[French] a mixture of flour and fat used to thicken
sauces, soups, and stews. Though usually made
with butter, roux is also made with bacon or
poultry fats, margarine, and vegetable oil. The
mixture is cooked for a brief time to remove the
raw taste of the starch from the flour. Longer
cooking results in a darker color, which is
favorable in Creole cooking where roux are
cooked for long periods until they reach a dark
brown color with a nut-like flavor and aroma.
Rows (food industry term):
See facings.
Royal Icing:
An icing which hardens when dried. Royal icing
is made with confectioners' sugar, egg whites,
flavoring, and sometimes food coloring.
R-t-e (food industry term):
Ready-to-eat.
Ruote:
Wheel shaped pasta. Ruote is Italian for
"cartwheels."
Russe, a la:
Served with sour cream.

Russian dressing:
Rutabaga:
Rutabaga:

Rye flour:

Rye Flour:
Sabayon:
Sabayon:

Sable:
Sablefish:

Sabrosas:
Saccharin:
Sachertorte:
Sachet Bag:
Sack (food industry term):
Saddle blankets:
Saddle:
Safety cutter (food industry
term):
Safety stock (food industry
term):
Saffron:

Basically a simple mixture of mayo and ketchup.

A member of the cabbage family with firm, paleyellow flesh and a slightly sweet flavor. Also
known as a Swedish turnip.
A root vegetable that is not a turnip, but is treated
like one, the rutabaga (also sold under the name
"Swede" or Swedish turnip) is larger and
somewhat coarser in texture than its cousin.
Milled from rye grain, the flour is darker, heavier,
and low in gluten. It is sold as light, dark, or
medium for home baking. The light and medium
rye flour have most of the bran removed. Dark
rye flour is whole grain. Also, see Pumpernickel
in the glossary listing.
Finely ground flour made from rye grain; the
most important bread flour after wheat.
A frothy custard of egg yolk, sugar, and wine that
is made by whisking the ingredients over
simmering water. Served warm as a dessert or
sauce.
Also known as zabaglione. A delicious dessert
containing egg yolks, wine, cream, and sugar.
Can be eaten by itself or served as a sauce for
other desserts.
A rich short cookie similar to shortbread.
This saltwater fish has a soft:textured flesh and a
mild flavor. Its high fat content makes it a good
fish for smoking. Called "Alaskan cod," "Black
Cod," "Butterfish," and "Skil," although it is
neither a cod nor a butterfish.
[Spanish] tasty.
A product made from coal tar, used as a
substitute for sugar. Saccharin has no food
value.
[German] a rich chocolate cake.
Cloth bag filled with select herbs used to season
soups or stocks.
To bag purchases at the checkout. See bagger.
Cowboy name for large pancakes.
The undivided loins of an animal, roasted as a
unit.
A case cutter used to open cases of product.
A back-stock of products kept to replenish
shelves.
An expensive spice made from the stigmas of the
crocus flour. Saffron gives food a yellow color
and exotic flavor. The spice can usually be found

Saffron:

Sage:

Sage:
Sago Pearls:
Saguaro:
Saignant:
Sake:

Sake:

Sal:
Salamander:

powdered or as whole threads (stigmas).

Fragrant, thread-like, hand-picked stigmas of the
autumn Crocus sativus plant, originating in the
eastern Mediterranean, now grown as well in
Spain, France, and South America. It has a
characteristic pungent aroma and flavor and
bright yellow color. It is also very expensive and
used sparingly. It takes only a few threads to
achieve the desired flavor and color. Saffron is
indispensable in paella and bouillabaisse. A good
substitute for the yellow color is turmeric, though
nothing can replace its unique flavor. [Sp.] azafr
n.
An herb (Salvia officinalis) native to the
Mediterranean region; has soft, slender, slightly
furry, gray-green leaves and a pungent, slightly
bitter, musty mint flavor; used for medicinal and
culinary purposes; available fresh or dried, used
chopped, whole or rubbed.
A relative of the mint, it is the predominant spice
in American turkey stuffing.
Made from the starch of the sago palm, they can
be used as a thickener in desserts.
Tall cactus found in Arizona; its fruit is made into
jams and jellies.
[French] referring too meat preparation - undone.
The traditional Japanese wine made from white
rice and malt. Sake has a relatively low alcohol
content of 12 percent to 16 percent and can be
used in sauces and marinades.
Japanese rice wine. Necessary to good
Japanese cooking. The term "Ginjo" on the label
means "superior." The term "Dai-ginjo" on the
label means "superior premium." These indicate
the highest grades of both pure rice (from which
all sake is derived) and fortified sake. "Futsushu" is the lowest grade sake and is used in
Japan most often as cooking wine. "Honjozoshu" is a slightly better grade and is stronger and
fuller; it can be served hot or cold. "Junmai-shu"
is made from koji rice, yeast and water, and is
usually served at room temp. "Kijo-shu" is
sweeter and is generally served as an aperitif.
And "Nigori," which is cloudy or "impure" and
effervescent, is slightly sweet and therefore
served at the end of a meal. Found in Japanese
markets, larger supermarkets and liquor stores.
[Spanish] salt.
1. A tool consisting of a heavy iron disk attached

to a long metal shaft with a wooden handle. The

disk is heated over a burner and held closely
over food to quickly brown the top; also used to
quickly caramelize the surface layer of sugar on
dishes such as creme brulee so the custard
below remains cold. 2. A small overhead broiler
unit in a professional oven that quickly browns
the tops of foods.
Salami:
Any of a family of boldly seasoned sausages
similar to "cervelats," except that they tend to
contain more garlic and are coarser and drier
than cervelats. Salamis are rarely smoked.
"Pepperoni" is a popular type of salami.
Salami:
A family of uncooked sausages which are safe to
eat without heating because they have been
cured.
Salami:
[Italian] spiced pork sausage, prepared fresh or
smoked.
Salchicha:
[Spanish] sausage.
Sales (food industry term):
The dollar amount of products or services sold.
Sales analysis (food industry
An analysis of sales by week, month, period or
term):
year to project trends, identify problems and
measure a retailer's performance.
Sales area (food industry term): An area designated in a retail store to display
and merchandise products, provide customer
service and check out. It does not include the
back room, coolers, (stock area) or maintenance
areas.
Sales log (food industry term): A sales record by store and department, which
provides sales trends, competitive factors,
staffing, weather, holidays, etc.
Sales per associate hour/sales A productivity measure that quantifies the total
per labor hour (spah/splh) (food dollars of sales for every labor hour used.
industry term):
Sales per square foot (food
A measure of store and department profitability.
industry term):
Calculated by dividing the daily, weekly or
monthly sales by the number of square feet of
floor or shelf space.
Sales projection (food industry A sales forecast based on sales for the same
term):
period last year.
Sales representative (food
A marketing person employed by a manufacturer
industry term):
or wholesaler to represent certain product brands
within a given sales area.
Sales representative's premium A premium or prize given to a manufacturer's or
(food industry term):
wholesaler's marketing person for achieving
benchmark sales.
Sales service (food industry
Fee-based services for retailers provided by a
term):
manufacturer's or wholesaler's marketing staff on

Sales service representative

(food industry term):
Salisbury steak:

Salisbury steak:
Salmagundi:
Salmis:
Salmon:

Salmon:

Salmon:

Salpicon:
Salsa cruda:
Salsa de rojo:
Salsa:

a fee per service basis, e.g., merchandising the

store, advertising, management information
services (MIS).
A marketing person who provides services for a
fee to a retailer, e.g., merchandising, advertising,
or layout.
A ground beef patty seasoned with onions and
seasonings before it is broiled or fried and served
with gravy. Named after Dr. J. H. Salisbury who
recommended eating a lot of beef for a wide
variety of ailments.
A restaurant term for quality hamburger, made of
chopped sirloin.
A mixture of many foods cut into pieces: meat,
chicken, seafood, cheese, vegetables, combined
with or without a sauce, served cold.
A fricassee or stew made from game birds.
Perhaps the best:known of all fish, pictures of
salmon from 12,000 B.C. have been found.
Salmon migrate from the seas into freshwater to
spawn. Over the years, some varieties have
become landlocked in lakes.
A succulent fish that lives most of its life in the
sea but returns to freshwater to spawn. Salmon
is usually available whole, cut into steaks or
fillets, or canned. Fresh salmon can be poached,
grilled or baked.
One of the most popular fin fish, rich, oily
(beneficial oil). and highly flavorful. Many
markets sell "Norwegian" salmon as if it were a
distinct species; but it is actually Atlantic salmon
(and Atlantic salmon is now grown in the Pacific
Northwest, northern Europe, Chile, and any
place else there is cold, protected sea water).
There are five species of wild Pacific salmon:
king (or Chinook) and sockeye, which are leaner
than Atlantic salmon; coho (silver); and chum
(keta).
[Spanish] shredded or finely cut; Mexican
shredded meat salad; hash. Cooked food cut into
tiny pieces, usually as a filling for pastry.
[Spanish] uncooked sauce.
[Spanish] red chili sauce.
1. Spanish for sauce. 2. Traditionally, a Mexican
cold sauce made from tomatoes flavored with
cilantro, chiles and onions. Green salsa, usually
made with tomatillos and green chile, is called
"salsa verde." 3. Generally, a cold chunky
mixture of fresh herbs, spices, fruits and/or

Salsa:

Salsify:

Salt cod, dried:

Salt hoss:
Salt Pork:
Salt substitute mixtures:

Salt substitute:
Salt:

Salt:

Saltimbocca:
Saltpeter:
Salvage (food industry term):

vegetables used as a sauce or dip.

[Spanish and Italian] sauce. Salsa refers to
cooked or fresh combinations of fruits and/or
vegetables. The most popular is the Latino
mixture of tomatoes, onion and chile peppers.
Also called the oyster plant, (See Oyster plant)
because it, at least theoretically, tastes like an
oyster. Grayish or black (in which case it is called
scorzonera) on the outside and pearly white on
the inside, this root should be peeled and
dropped into acidulated water to prevent
discoloration.
Codfish that has been cured with salt, common in
Mediterranean and Caribbean cooking. Also
known as baccal . Must be soaked in water for at
least 18 hours, changing the water several times,
before you cook it. Buy in Delicatessens and
seafood shops.
Cowboy term for corned beef.
Salt-cured pork which is essentially a layer of fat.
Salt pork is from the pig's belly or sides. It's used
to flavor beans, greens, and other dishes.
Usually a blend of granular potassium chloride
and sodium chloride, intended for lowering
sodium usage; tastes similar to regular table salt.
Morton Lite Salt Mixture is a leading brand.
Usually potassium chloride in granular form,
intended for lowering sodium intake; generally
bitter in taste. It is not recommended for baking.
Salt (Sodium Chloride - NaCl) can be produced
three ways - Open-air evaporation of salt brine in
shallow ponds. By mining of rock salt deposits.
By boiling and evaporation of higher purity brine.
Salt contributes to flavor in baked goods, and
controls fermentation of yeast in breads. Coarse
grades are available for use as toppings on soft
pretzels and other specialty breads.
1. A substance resulting from the chemical
interaction of an acid and a base, usually sodium
and chloride. 2. A white granular substance
(sodium chloride) used to season foods.
An Italian dish comprised of thin slices of veal,
rolled around ham and cheese, seasoned with
sage and braised in butter until tender.
Potassium Nitrate. A common kitchen chemical
used in preservation of meat or preparing corned
beef or pork. May be purchased at drugstores.
Product containers/shippers (bales, pallets,
containers) that must be returned or recycled to

defray operational costs.

[Spanish] sage.
An anise-flavored Italian liqueur.
An anise-flavored, not-too-sweet Italian liqueur
which is usually served with 2 or 3 dark-roasted
coffee beans floating on top.
Samosa:
An Indian snack of deep-fried (sometimes baked)
dumplings stuffed with curried vegetables meat
or both. Most common of the fillings is potatoes
or cauliflower with peas.
Samovar:
[Russian] metal tea urn heated from an inner
tube, in which charcoal is burnt.
Sampling (food industry term): A marketing program used to prompt impulse
buying. Particularly useful in the Deli and Bakery
Departments. The customer is encouraged to
sample products from a prepared sample tray.
Sandia:
[Spanish] watermelon.
Sangria:
[Spanish] drink made from sweet red wine,
pieces of fresh fruit (usually orange and lemon),
spices (cinnamon, cloves).:
Sangrita:
[Spanish] tequila and chile cocktail.
Sanitize (food industry term):
The last part of the cleaning procedure of food
equipment and surfaces to reduce microbial
counts to a safe level within the department.
Sardine:
The name describing several varieties of
weak:boned fish including the Alewife, French
Sardine, Herring, and Sprat. Named after the
French island of Sardina. Often salted, smoked,
or canned and packed in oil, tomato, or mustard
sauce.
Sardine:
Small, silvery fish with rich, tasty dark flesh.
Enormously popular in Europe as an appetizer.
Fresh sardines should be iced immediately after
catching and are great broiled.
Sardines:
The common name for any of several small, softboned, saltwater fish including sprat, young
pilchard and herring. The term "sardine" may be
derived from Sardinia, one of the first areas to
pack pilchards in oil.
Sarton:
[Spanish] skillet.
Sasafras:
[Spanish] sassafras.
Sashimi:
A Japanese specialty, sashimi is raw fish sliced
paper-thin, garnished with shredded vegetables
and served with soy sauce, grated fresh ginger
and wasabi (green horseradish). Because it's
served raw, only the freshest and highest-quality
fish is used.
Sashimi:
A Japanese dish of raw fish, shellfish, and
Salvia:
Sambuca:
Sambuca:

mollusks served with soy sauce, wasabi, and

pickled vegetables. Sushi is similar but it is
served with vinegared rice, and may also include
nori seaweed, vegetables, and strips of cooked
eggs similar to omelets. A common
accompaniment to this is pickled ginger.
Satay:
A dish in which small pieces of meat (chicken,
beef or lamb) are barbecued on a skewer and
served with a spicy peanut sauce.
Satay:
Also spelled sate and sateh. These are pieces of
meat or fish threaded onto skewers and grilled
over a flame. Several variations of these are
seen throughout Southeast Asia. A spicy peanut
sauce is served with meat satay in Vietnam and
Thailand.
Satellite network (food industry A communications system that utilizes satellites
term):
to relay data and information. Also known as
Satellite Communications.
Satellite stores (food industry Retail stores that are serviced by the same
term):
distribution center; or outlying stores in a
shopping center.
Saturated Fat:
This type of fat comes from animal sources and
is generally solid at room temperature. The
intake of saturated fats should be limited since
they are associated with high cholesterol levels
and the cause of some forms of cancer.
Saturated fat:
Mainly derived from animals, although some
vegetables are also highly saturated. A good clue
that a fat is saturated is that it is solid at room
temperature.
Sauce piquante:
A thick, sharp-flavored sauce made with roux and
tomatoes, highly seasoned with herbs and
peppers, simmered for hours.
Saucisse:
[French] a very small sausage.
Saucisson:
[French] sausage.
Sauerbraten:
A German dish using beef marinated for several
days in vinegar, red wine, garlic and various
herbs and spices. When the beef has been
thoroughly marinated, it is dried and cooked in
bacon fat and served with sour cream and a
sauce made from the marinade.
Sauerbraten:
[German] sweet and sour beef in gravy.
Sauerkraut:
[German] sour cabbage; shredded and pickled
cabbage.
Saumon:
[French] salmon.
Sausage casings:
Made from beef or pork products, available by
special order from good meat markets or by mail
order.

Sausage:

Saut?:
Saute
Saute:
Saute:

Saute:
Savarin:
Savory:

Scald:
Scald:
Scald:

Scale (food industry term):

Scaler (food industry term):
Scaling (food industry term):
Scallion:

Scallions:
Scallop:

Basically, sausage is ground meat with fat, salt,

seasonings, preservatives, and sometimes fillers.
They may be smoked, fresh, dry or semi:dry,
uncooked, partially cooked, or fully cooked.
There are thousands of variations of sausage.
Cooking or browning food in a small amount of
hot oil or fat until softened and the flavors are
released.
Transferring heat from a hot pan to the food with
a small amount of fat, usually done at very high
temperatures; a dry-heat cooking method
To brown or cook in a small amount of fat. (see
Fry.)
To cook quickly in a pan on top of the stove until
the food is browned. Sauteeing is often done in a
small, shallow pan called a saute pan. You can
saute in oil, wine, broth or even water.
[French] to prepare food by rapidly friying in
shallow, hot fat, and turned until evenly browned.
[French] rich yeast cake, which is baked in a ring
mold and soaked in liqueur-flavored syrup.
Served cold with cream or cream sauce.
Related to the mint family, savory has a flavor
and aroma similar to a cross between mint and
thyme. There are two varieties, summer and
winter. Winter savory has the stronger flavor.
(1) To heat milk to just below the boiling poin,
when tiny bubbles form at the edge. (2) To dip
certain foods in boiling water. (see Blanch.)
To heat milk or cream to a temperature just
below the boiling point.
To prepare milk or cream by heating it to just
below the boiling point; to prepare fruit or
vegetables by plunging into boiling water to
remove the skins.
A machine used to weigh products.
A special hand tool with ridged teeth for scaling
fish.
The pricing of merchandise on the basis of
weight and retail price.
Actually a green onion, a scallion is an immature
onion with a white base (not yet a bulb) and long
green leaves. Both parts of the scallion are
edible.
The immature green stalks of a bulb onion.
A bivalve mollusk with a ribbed, fan:shaped shell.
In U.S. markets, only the adductor muscle, which
opens and closes the shell is available. The Bay

scallop is smaller, sweeter and a bit more

succulent that their deep sea counterparts.
Scallop:
To bake food (usually cut in pieces) with a sauce
or other liquid. The food and sauce may be
mixed together or arranged in alternate layers in
a baking dish, with or withour a topping of
crumbs.
Scallop:
1) A dish cooked in a thick sauce, such as
"scalloped potatoes." 2) To form a decorative
edging along the raised rim of pie dough or other
food. 3) A mollusk with fan-shaped shells. Bay
scallops and the larger sea scallops are the
types commonly found in supermarkets.
Scallop:
A mollusk with creamy texture and subtle but
distinctive flavor. True bay scallops and se
scallops are the best. Bake in layers with sauce.
If desired top with crumbs.
Scaloppini:
An Italian cooking term referring to a thinly sliced,
boneless, round cut of meat that is slightly
floured (or breaded) and quickly sauteed.
Scaloppini:
[Italian] veal slices pounded very thin.
Scampi:
The Italian name for the tail portion of any of
several varieties of miniature lobsters. In the
U.S., the term refers to large shrimp that are split
and brushed in a garlic oil or butter, then broiled.
"Scampo" is the singular form.
Scampi:
Another word for langoustine, or shrimp. This
word is used in the U.S. as a description of
shrimp broiled with butter, lemon, and garlic.
Scan and bag (food industry
The system or technique whereby a cashier bags
term):
purchases while scanning.
Scan bars (food industry term): The standardized coding system (Universal
Product Code) that encrypts individual product
pricing and identification information within a
series of vertical lines.
Scan down (food industry
Data obtained from a secondary source, e.g.,
term):
A.C. Nielsen or Information Resources, Inc.
Scan integrity (food industry
The quality of the inventory and pricing data that
term):
ensures that items have been added, deleted
and correctly priced.
Scan ratio (food industry term): An inventory correction calculation to adjust for
physical inventory differences based on the
percentage of items scanned to the total items
sold.
Scan-based trading (food
A new way of doing business between direct
industry term):
store delivery manufacturers and retailers.It
incorporates daily point-of-sale data to pay for
product, electronic communication technologies
to eliminate discrepancies and inefficiencies, and

various store-level operating improvements, such

as open delivery windows and elimination of
check-in, to speed product flow."
Scannable coupons (food
Coupons with a scannable bar code used to
industry term):
identify the promotional program and product and
to deduct the correct value from a customer's
receipt.
Scanner (food industry term): An electronic register system that automatically
records the product description and retail price
for an item by reading a UPC code with a laser.
Scanner allowance (food
A manufacturer's performance criteria based on
industry term):
the number of products scanned during a
promotion.
Scanning (food industry term): A process of moving items over a laser in order
to record a transaction.
Scant:
As in "scant teaspoon," not quite full.
Schematic (food industry term): See planogram.
Schnecken:
[German] round yeast coffee cakes.
Schnitzel:
[German] veal cutlets.
Schwarzbrot:
[German] dark whole grained bread.
Schwein:
[German] pork.
Scones:
[Great Britain] Biscuits; a small, lightly sweetened
pastry similar to American biscuits, often flavored
with currants.
Score:
To make shallow or deep cuts in a decorative
pattern with the point or a knife. Food such as a
whole fish is often scored so that it will cook
evenly.
Score:
To cut narrow slits partway through the outer
surface of a food to tenderize it or to form a
decorative pattern.
Score:
To make lengthwise gashes on the surface of
food.
Scrapple:
A dish made from scraps of cooked pork mixed
with cornmeal, broth, and seasonings. The
cornmeal mixture is cooked, packed into loaf
pans, chilled until firm, then cut and fried.
Scrapple:
Meat dish of freshly-butchered pork scraps and
cornmeal.
Scratch (food industry term):
A product deleted from a retailer's order because
the warehouse is out of stock. Also called a
short. See cut.
Scratch bakery (food industry An in-store bakery that prepares products by
term):
using basic ingredients, e.g., flour, sugar, eggs,
yeast.
Scratch baking:
Baking method that begins with measuring basic
ingredients such as flour, sugar, butter and
leavening. It requires a recipe rather than

Scrod:

Scungille:
Scup:
Sea (solar) salt:

Sea bass:

Sea bass:

Sea bream:
Sea devil:

Sea perch:
Sea plums:
Sea Salt:
Sea trout:

Sea Urchin:

Sea vegetables:

convenience products, like mixes.

Scrod is the name for young cod (and haddock)
that weight less that 2.5 pounds. It is a popular
fish from the Pacific and the North Atlantic with a
lean, firm, white flesh. "Haddock," "hake," and
"pollock" are close relatives of the cod.
See "Conch." A shellfish.
Also know as "porgie" or "sea bream." These fish
are generally lean, and coarse:grained. Scup is
often grilled, poached, and pan:fried.
Generally, salt made by outdoor evaporation of
salt brine in shallow ponds; level of refinement
may vary, as well as coarseness. It may be used
for baking, although very coarse salt would not
be suitable.
A term used to describe a number of lean to
moderately fat marine fish, most of which aren't
actually members of the bass family. "Striped
bass" and "Black Sea bass" are true bass. The
"white sea bass" is a member of the drum family.
This small, firm-fleshed species is one of the best
fish to cook whole. The black sea bass of the
North Atlantic is the most commonly seen
species. Look for clean and sweet-smelling fish.
Also know as "scup." These marine fish are
generally lean, and coarse:grained. Sea bream is
often grilled, poached, and pan:fried.
This large low:fat, firm:textured salt:water fish
has a mild, sweet flavor that compares with
lobster. Also called "angler fish" "monkfish," and
"goosefish."
This important commercial fish is a member of
the rockfish group. Also known as "ocean perch,"
although it is not a true perch.
Canned oysters.
Considered by some to be the best salt for both
kitchen and table use, sea salt is produced by
evaporating sea water.
An anadromous (spawns in fresh water) brown
trout that spends part to its life cycle in the sea.
Sea trout have meat that is pink to red in color
and is very comparable to salmon. May be
prepared any way appropriate for salmon.
A round spiny creature found off the coasts of
Europe and America. The only edible portion is
the coral, usually eaten raw with fresh lemon
juice.
A rich source of iodine and an important food

Seal program (food industry

term):

Sear
Sear:

Sear:
Sear:
Sear:
Season:

Season:
Seasonal calendar/planner
(food industry term):
Seasonal item (food industry
term):
Seasonal promotions (food
industry term):
Seasoned Flour:
Seasoned flour:
Seasoned Salt:

source in many oriental cultures. Sea vegetables

such as dulse, hijiki and arame can be soaked
briefly in water, squeezed dry, and cut up for
salad. Laver (nori) is what you use to make
sushi.
A security procedure for truck deliveries. Each
truck is padlocked and sealed with a slim,
numbered metal strip. The receiver breaks the
seal and records the driver's name and the seal
number in a log.
Browning food quickly over very high heat;
usually the first step in a combination cooking
method
To brown food, usually meat, quickly over very
high heat to seal in juices. Thus, seal is often
used interchangeably with sear. Searing can be
done under a broiler, in a skillet, or in a very hot
oven. Example
To brown the surface of meat by a short
application of intense heat.
To brown a food quickly on all sides using high
heat to seal in the juices.
To prepare meat by browning it rapidly with fierce
heat to seal in the juices and flavor of the meat.
1. Traditionally, to enhance a food's flavor by
adding salt. 2. More commonly, to enhance a
food's flavor by adding salt and/or pepper as well
as herbs and other spices.
To add flavor to foods in the form of salt, pepper,
herbs, spices, vinegar, etc. so that their taste is
improved.
A seasonal, schedule created to simplify planning
around holidays and specific selling periods, i.e.,
merchandising, display building, ordering,
scheduling staff.
Products associated exclusively with a holiday or
specific time of the year. Also known as Seasonal
Merchandise.
A marketing plan of in-and-out promotions for
seasonal events, such as Christmas, Back-toSchool, Spring Clean-up, Halloween, Valentine's
Day.
Flour with added seasoning, which may include
salt, pepper, herbs, paprika, spices, or a
combination.
Flour flavored with salt and pepper and
sometimes other seasonings.
a seasoning blend; its primary ingredient is salt

Seaweed sheets, dried:

Seca (seco):
Secondary display (food
industry term):
Secondary packaging (food
industry term):
Secondary supplier (food
industry term):
Secos y asados:
Section (food industry term):
Section reset (food industry
term):
Security deposit (food industry
term):
See also Escallop:
Segregation (food industry
term):

with flavorings such as celery, garlic or onion

added.
Also known as nori and laver. Find in Oriental
markets and larger supermarkets.
[Spanish] dried.
A promotional display of an item in a retail store
in addition to a product's regular shelf location.
A master package that contains several inner
packs; which are normally the unit of sale.
A vendor or wholesaler that supplies a retailer
with a small volume of products.
[Spanish] dried and roasted.
An area in a retail store that contains one
category of products.
See reset.
A retailer's cash deposit with a wholesaler to
secure credit.

Locating general merchandise products (GM) in

a well-defined area of a store rather than in
aisles next to or across from food products.
Selective discounting (food
Price reductions on fast-moving products to give
industry term):
a low- price image.
Selective merchandising (food The elimination or minimizing of duplicate brand
industry term):
products.
Selective selling (food industry A wholesaler's marketing practice of selling only
term):
to retailers who meet various criteria, e.g., sales
volume, type of store, location and style of
operation. See tonnage items.
Self-facing fixture (food
A rack or shelf that uses either gravity or
industry term):
mechanical means to replace an item when one
item is removed by a customer.
Self-insured (food industry
An insurance policy within a company where
term):
revenue is generated for insurance from
associates and company contributions rather
than paying premiums to an outside insurance
company.
Self-liquidating premium (food A manufacturer's premium in which the product's
industry term):
cost is recovered through a retail sale of the
product.
Self-rising cornmeal:
One of the first convenience baking mixes. It is a
blend of cornmeal, flour, baking powder, and salt.
Approximate equivalent = 1 cups cornmeal,
cup all-purpose flour, 1 tablespoon baking
powder, and 1 teaspoon salt.
Self-rising flour:
One of the first "convenience mixes," self-rising
flour is a blend of all-purpose flour, baking

powder, and salt. When self-rising flour is used in

a standard flour recipe, the baking powder and
salt are then omitted. Approximate equivalent = 1
cup all-purpose flour, 1 teaspoons baking
powder, and teaspoon salt.
Self-Rising Flour:
An all-purpose flour to which baking powder and
salt have been added.
Self-service (food industry
A retail store with few service employees to
term):
assist customers other than at the checkout.
Sell sheet (food industry term): See flash sheet.
Sell-down (food industry term): The amount of time it takes to sell all products on
the shelf.
Selle:
Saddle (See "Saddle of lamb, veal," etc.)
Semifirm cheese:
Cooked and pressed, but not so long-aged, not
crumbly (edam, jarlsberg).
Semifreddo:
Meaning "half cold", this is gelato with whipped
cream folded into it.
Semi-liquidators (food industry A customer's premium whose cost is only
term):
partially recovered by a manufacturer or retailer.
Semilla:
[Spanish] seed.
Semisoft cheese:
Either cooked or uncooked, soft, but sliceable
(gouda, tilsit, monterey jack).
SEMI-SWEET (higher sugar
Contains 15-35% chocolate liquor.
content) chocolate:
Semi-sweet chocolate:
Baking chocolate that contains between 15
percent and 35 percent chocolate liquor, cocoa
butter, sugar, lecithin, and vanilla. It may be used
interchangeably in some recipes that call for
bittersweet or sweet chocolate, but is not
interchangeable with milk chocolate.
Semisweet or bittersweet
often utilized in cake and cookie recipes. Both
chocolate:
terms are often used interchangeably, though
bittersweet generally has more chocolate liquor
(the paste formed from roasted, ground cocoa
beans). Semisweet chocolate contains at least
35% chocolate liquor, while some fine
bittersweets contain 50% or more. Either
chocolate possess a deep, smooth, intense
flavor that comes from the blend of cocoa beans
used rather than added dairy products. Sugar,
vanilla, and cocoa butter must be added to the
liquor to enhance the chocolate flavor.
Semolina flour:
Flour produced by further grinding semolina
(granules) made from durum wheat. Specialty
breads sometimes call for part semolina or
semolina flour. Also called pasta flour.
Semolina flour:
A delicately flavored, coarse flour made from
durum wheat, primarily used in making pasta and

Semolina:

Sencillo:
Serenata:
Serrano chiles:

Serrano seco:
Serrano:
Server (food industry term):
Service charge (food industry
term):
Service department (food
industry term):
Service label (food industry
term):
Service merchandiser (food
industry term):
Service store (food industry
term):
Sesame Oil:

Sesame oil:

Sesame seeds, toasted:

bread.
Durum wheat which is usually more coarse than
regular wheat flours. Semolina is used to make
pasta, gnocchi, puddings, and a variety of
confections.
[Spanish] simple.
[Spanish] codfish salad.
Serrano means from the mountains; medium
green chile, becoming brilliant red when ripe;
extremely hot; usually shorter and thinner than
the jalape o; a basic ingredient for salsas,
sauces, marinades and escabeches; jalape os
may be substituted.
[Spanish] dried red serrano chile.
A fiery hot, but flavorful, green chili, available
fresh or canned. Serrano chiles are about 1
inches long and are slightly pointed.
A central computer, which provides processing
for several terminals.
In wholesaling, any charge above a transfer of
goods. In retailing, an additional charge for
providing service to a customer, e.g., check
cashing. See neutralizing charge.
A retail department that fills customer's orders,
e.g., service deli; service meat; service seafood;
service bakery; in-store pharmacy; video
department.
The in-stock position of a warehouse expressed
as the percentage of orders placed that can be
filled. The opposite of service label is out-ofstocks.
A vendor/ or wholesaler who specializes in a
product category. Also known as a rack jobber.
A retail store with a high level of customer
service, e.g., floral department, service deli,
service bakery.
An oil made from sesame seed. Light sesame oil
has a nutty flavor and may be used in a variety of
ways. The stronger flavored dark sesame oil is
most often used as a flavoring in oriental dishes.
This oil pressed from the sesame sees has a
slightly nutty flavor. Used as a flavoring in
Oriental cooking, not a cooking oil. Used for
flavoring a dish at the last minute. The health
food-store version is not made from toasted
sesame seed, so the flavor is very bland. Find in
Oriental markets and larger supermarkets.
Often used as garnish in many cuisines. To

make: Toast raw sesame seeds in a frying pan

over medium heat until golden brown. Shake and
stir the seeds over the burner to get even
coloring. Ready for use.
Sesame Seeds:
Crispy little seeds with a nutty flavor. Sesame
seeds may be used in savory dishes or desserts,
and are often sprinkled on baked foods.
Sesos:
[Spanish] brains.
Set (food industry term):
The layout of merchandise in an aisle or store.
Set store (food industry term): The process of properly setting up each
department with approved products according to
a planogram or lay-out diagram.
Setting up (food industry term): The process of properly setting up a display of
product according to a planogram.
Seviche:
A Latin American dish of very fresh, raw fish
marinated in citrus juice (usually lime), onions,
tomatoes and chiles; also spelled ceviche and
cebiche.
Seviche:
A popular dish in Latin-American cookery, a dish
of raw fish, scallops, or shrimp marinated in
citrus juices until the flesh becomes "cooked".
Onions, peppers, and chiles are then added to
finish the dish.
Shad:
Small, delicate saltwater fish related to the
alewife, herring, and sardine. They are larger
than herrings and spawn in fresh water. Some
species of shad have been landlocked and live in
freshwater lakes.
Shallot:
A bulb related to the onion and garlic. Shallots
have a mild onion-like flavor.
Shallot:
A bulbous herb whose flavor resembles an onion.
In some areas the term applies to the green tops
as well as the bulb. They are called "scallions" or
"green onions" elsewhere.
Shallow Fry:
To fry with enough oil to come halfway up the
sides of the food.
Share of acv (food industry
See all commodity volume.
term):
Share of market (food industry A product's percent of sales within a category. A
term):
retailer's share of total retail sales within a
specific trading area.
Shark:
A flavorful, low:fat fish that includes varieties
such as Leopard, Mako, Spiny Dogfish, Soupfin
and Thresher. Shark meat tends to have an
ammonia:like smell that can be eliminated by
soaking the flesh in milk or acidulated water.
Shaslik:
Skewered, broiled marinated lamb.
Sheepshead:
A saltwater fish belonging to the wrasse family.

Also called "California Sheephead," "Fathead,"

and "Redhead." Its meat is white, tender, and
lean.
Shelf arrangement (food
The assortment and location of products on store
industry term):
shelves.
Shelf capacity (food industry
The total volume of a shelf; also called holding
term):
power or pack-out.
Shelf extender (food industry
A self-serve display that extends beyond a
term):
gondola to increase a shelf's capacity and draw
attention to a product.
Shelf label (food industry term): A label that lists order code, description, and
pack size of a product on a shelf, as well as its
retail price. See shelf tag.
Shelf life (food industry term): The time period a product can be expected to
maintain maximum quality and freshness.
Shelf marker (food industry
A sign on a gondola. Also known as a shelf
term):
talker.
Shelf molding (food industry
The outer edge of a gondola shelf used for signs,
term):
UPC codes, retail prices, etc.
Shelf price (food industry term): The retail price stored in an inventory file, shown
on a shelf tag, and marked on an item.
Shelf space (food industry
The amount of shelf space allocated to a product
term):
category and to each product within the
category.
Shelf stable (food industry
A processed food product that remains safe to
term):
eat without refrigeration.
Shelf strips (food industry
A shelf sign for a product. Also known as a shelf
term):
talker.
Shelf tag (food industry term): A label attached to shelving which is used to
identify and describe a specific item.
Shelf talker (food industry
Merchandise signs, attached to the shelf
term):
molding, used to draw customer attention to a
product.
Shelf warmers (food industry
Items that sell slowly. Also known as slow
term):
movers or slow-selling items.
Shell steak:
The same as Delmonico. (See "Delmonico".)
Shell:
To remove the shell from nuts, legumes and
shellfish.
Shellfish (food industry term): An aquatic animal, e.g., clams, oysters, mussels,
crabs, lobsters, shrimp, squid and octopus which
has a shell; crustaceans or mollusks.
Shellfish:
Any of many species of aquatic invertebrates
with shells or carapaces found in saltwater and
freshwater regions worldwide, most are edible;
shellfish are categorized as crustaceans and
mollusks.
Sherbet:
is made from unsweeted fruit juice and water. It
is similar to sorbet except that it can contain milk,

Sherbet:
Sherry Vinegar:
Sherry vinegar:

Sherry:

Shiitake Mushroom:
Shiitake:

Ship notice/manifest (food

industry term):

Shipper (food industry term):

Shipper or shipper pack (food
industry term):
Shipping brackets (food
industry term):
Shipping container (food
industry term):
Shipping unit (food industry
term):
Shirataki Noodles:

cream, egg whites or gelatin. Sherbet is lighter

than ice cream but richer than an ice or sorbet.
A frozen mixture containing fruit juices, water or
milk, to which various thickeners are added
before freezing, such as egg whites or gelatin.
Vinegar which has the rich, subtly nutlike Flavor
of the popular fortified wine.
This recent addition to American markets is a
good wine vinegar that is better than inexpensive
balsamic vinegar. May be used in salads, and
also as a marinade for grilled and broiled dishes.
a fortified, cask-aged wine, ranges in taste from
dry to medium dry to sweet. It is enjoyed as an
aperitif and is used as a flavoring in both savory
and sweet recipes.
Also called Chinese, black or oriental mushroom
(in its dried form). Shiitake is a strongly flavored
mushroom used in both its fresh and dried form.
The best domesticated mushroom, with a rich,
distinctive, smoky flavor. Do not eat the stem, but
save it for stocks. Can be found in most Oriental
markets dried. Also found fresh or dried in some
larger supermarkets.
An EDI transaction in which the shipper notifies a
customer of a pending shipment. Generically this
is known as an advance ship notice (ASN). The
ASN enables the customer to identify short
shipments before receipt and plan warehouse
receiving more efficiently.
A company that transports and retains title to a
shipment until a recipient accepts a shipment.
See prepack.
A manufacturer's or wholesaler's price points
used to encourage retailers to order in large
quantities in order to receive better discounts.
An outer shipping case used to transport
products.
The amount, size and style of product in its
original case.
Thin, long, translucent noodles made from very
fine strands of a gelatinous substance called
konnyaku, which is taken from the "devil's tongue
plant" (Japanese yam). Their texture is slightly
rubbery and they do not have any flavor. The
noodles will pick up the flavor of the broth or
other ingredients in the dish in which they are
simmered. They are available dried or packaged
in water in a plastic casing that gives it a

sausage-like shape. They are also found

packaged in cans.
Shirr:
A method of cooking eggs. Whole eggs, covered
with cream or milk and sometimes crumbs are
typically baked in ramekins or custard cups.
Shirred eggs:
Eggs broken into shallow ramekins containing
cream or crumbs, then baked or broiled until set.
Shish Kebab:
A Mediterranean dish of marinated meats
(usually lamb or beef) and vegetables threaded
on a skewer and grilled or broiled; also known as
shashlik.
Shish kebab:
Cubes of meat cooked on a skewer, often with
vegetables.
Shop backs (food industry
Individual items accumulated at the front end
term):
during the course of a day's business that can be
put back on shelves for sale.
Shoplifter (food industry term): A person who steals goods from a store, while
pretending to shop.
Shopping behavior (food
An observable pattern of consumer behavior,
industry term):
typically in response to sales displays or product
price reductions.
Shopping cart display (food
A shopping cart used as a free-standing display.
industry term):
Shopping center (food industry A group of complementary retail stores with a
term):
common parking lot.
Shopping service (food industry A vendor who performs competitive price
term):
comparisons for a retailer within a specified
market area.
Short (food industry term):
An inadequate amount of products needed to fill
a shelf or an order or to meet customer demand.
Short loin:
The tenderloin.
Short or short ship (food
See scratch.
industry term):
Short ribs:
The cut off ends of the prime rib, which should be
cooked in liquid until quite tender.
Shortage (food industry term): A shortfall of a product's order or weight or of
money.
Shortbread:
A butter-rich cookie from Scotland, often
seasoned with lemon, cinnamon, ginger,
almonds and cumin.
Short-broiling:
The same as parboiling or poaching.
Shortening:
A white, flavorless, solid fat formulated for baking
or deep frying; any fat used in baking to
tenderize the product by shortening gluten
strands.
Shortening:
Although good at holding air, shortening has little
flavor. It is just a fat solid. Stick with butter for
baking.

Short-grain rice:

The most common rice in Japanese cooking. It

has a short oval shape compared to long-grain
rice. Also known as pearl rice.
Short'nin' bread:
Sweet, rich quick bread.
Shorts, scratches (food
A note on an invoice to a retailer of insufficient or
industry term):
out-of-stock products at a distribution center.
Shoyu:
Japanese for Soy Sauce.
Shred:
To cut into many, very fine strips or pieces.
Shred:
To cut, slice or tear into thin strips. Also, to pull
apart very tender cooked meats.
Shredded:
Food that has been processed into long, slender
pieces, similar to julienne.
Shrimp powder, dried:
Tiny shrimp dried and ground into a fine powder.
Found in Oriental markets.
Shrimp, Dried:
Used in a broad range of Asian dishes, this
ingredient adds flavor to fried rice, soups, stirfries and other dishes. These small dehydrated
shrimp lose any strong fishy odor or flavor during
cooking.
Shrimp:
American's most valuable and popular shellfish.
This ten:legged crustacean got its name from
English word "shrimpe," which means "puny
person."
Shrimp:
America's most popular shellfish, the best shrimp
is freshly caught and fairly local. Most shrimp is
frozen however.
Shrink allowance (food industry An estimate of loss of inventory, due to delivery
term):
errors (an incorrect item or the wrong amount),
theft, damages or spoilage.
Shrink, shrinkage (food
The amount of missing items due to poor
industry term):
management controls, receiving practices,
shortages, spoilage, theft, breakage and other
reasons.
Shrink-wrap (food industry
A process to stabilize a pallet load by wrapping
term):
stacked products with clear plastic film.
Shrub:
An old-fashioned sweetened fruit drink,
sometimes spiked with liquor.
Shuck:
To remove the outer shells from food. Examples
are clams, oysters, and corn.
Shuck:
To peel off or remove the shell of oysters or
clams, or the husk from an ear of corn.
Shucking (food industry term): A process of opening shellfish, such as oysters,
clams, mussels, etc.
Sichuan Pepper:
Native to the Sichuan province of China, this
mildly hot spice comes from the prickly ash tree.
The berries resemble peppercorns and have a
distinctive flavor.
Sidra:
[Spanish] cider.

Sieve:
Sieve:
Sift:
Sift:
Sift:
Signage (food industry term):
Signature items (food industry
term):

Sil (food industry term):

Silver dragees:
Silver foil (Vark):
Silver hake:

Silver salmon:
Simmer

Simmer:

Simmer:
Simmer:
Sincronizada:
Singe:
Single cream:
Single-serve (food industry
term):
Single-unit pricing (food
industry term):

To strain liquid from food through the fine mesh

or perforated holes of a strainer or sieve.
A fine, mesh strainer.
To shake through a fine sieve, often to combine
dry ingredients like flour and sugar.
To shake a dry, powdered substance through a
sieve or sifter to remove any lumps
To pass flour or sugar through a sieve to remove
lumps and add air.
Advertising signs of many sizes used to attract
customers to a display or a shelf location.
Unique items that competitors do not sell, which
differentiate a store or company from the
competition. The items are advertised and
promoted both in-store and through print
advertisements.
Standard Interchange language.
Tiny, ball-shaped, silver-colored candies.
Edible silver in ultra-thin sheets. Used for fancy
garnishing in Indian cooking.
A small gray and white saltwater fish that is also
called the "whiting." This low:fat fish, which is
related to both the "cod" and the "hake," has a
tender white fine:textured flesh and a flaky,
delicate flavor.
This high:fat variety of salmon provides a
firm:textured, pink to orange:red flesh. Also
called the "coho salmon."
Cooking food in a hot liquid that is heated to
below the boiling point (small bubbles may rise to
the surface of the liquid, but the fluid is much
calmer than boiling)
To cook in a liquid just below the boiling point, at
temperatures of 185 to 2100F (85 to 990C).
Bubbles form slowly and collapse below the
surface.
To cook gently just below the boiling point. If the
food starts boiling, the heat is too high and
should be reduced.
To cook food in liquid which is heated to just
below boiling point.
[Spanish] double-decker quesadilla.
To expose food, usually meat, to direct flame.
[Great Britain] Light cream.
See portion pack.
Each product is individually priced. See multiple
pricing.

Sippets:
Sirloin steak:
Sirloin:
Skate wings:

Skate:
Skewer:
Skewers:
Skid (food industry term):
Skil:

Skim:

Skim:

Skin:
Skipjack tuna:

Skirt Steak:
Skirt steak:
Sku (food industry term):

Small pieces of toast, soaked in milk or broth for

the sick; bits of biscuit or toast used as a garnish.
A juicy, flavorful cut of beef from the portion of
the animal between the rump and the tenderloin.
A cut of beef that lies between the Short Loin
(very tender) and the Round (much tougher).
This is the edible portion of the skate. The flesh,
when cooked, separates into little fingers of meat
and has a distinctive rich, gelatinous texture. The
taste is similar to that of scallops. Never buy
skate with the inedible skin on as it is very
difficult to remove.
This kite:shaped fish features edible fins. The
flesh is firm, white, and sweet, similar to the
texture and taste of scallop. Also called "Skate."
A thin, pointed metal or wooden rod onto which
chunks of food are threaded, then broiled or
grilled.
Long thin metal pins on which food is impaled for
grilling or broiling.
A pallet or base used to transport and store
products.
This saltwater fish has a soft:textured flesh and a
mild flavor. Its high fat content makes it a good
fish for smoking. Also "black cod" and "sablefish,"
although it is not a cod.
To remove the surface layer (of impurities, scum,
or fat) from liquids such as stocks and jams while
cooking. This is usually done with a flat slotted
spoon.
To remove cream from the surface of milk, fat
from the tops of gravies and sauces or frothy
scum from broths or jam and jellies during
cooking.
To remove the skin of a food, such as poultry or
fish, before or after cooking.
Also called the "oceanic bonito," "watermelon,"
and "Arctic bonito," this small tuna (6 to 8
pounds) has a light:colored meat similar to
yellowfin. The Japanese call this fish "katsuo"
and the Hawaiians call it "aku."
A lean and tough but flavorful cut of beef from the
primal short plate (below the ribs); often used for
fajitas, but is also delicious grilled or stuffed.
The diaphragm muscle, a little know but delicious
cut of beef, very tender and juicy if broiled quickly
and served rare.
Stock-keeping unit.

Skunk egg:
Slack-off, slack-out (food
industry term):
Slap bread:

Cowboy term for an onion.

Thaw a frozen product.

Hand-shaped bread, slapped thin, such as

tortillas and fry bread.
Sleeper (food industry term):
A slow-selling product that is packed by a
manufacturer with a higher volume item. Also
known as a slow mover.
Slice:
To slice is to cut into even slices, usually across
the grain.
Slick (food industry term):
See ad slick.
Slick allowance (food industry A manufacturer's allowance stipulating that a
term):
retailer use a specific advertising illustration
(slick) in newspaper advertisements.
Slipsheet (food industry term): A thick sheet of cardboard used to ship products
in place of a pallet.
Slipsheet unloading allowance A manufacturer's allowance to cover labor costs
(food industry term):
of off-loading a product by hand off of a
slipsheet.
Sliver:
To cut a food into thin strips or pieces.
Slot (food industry term):
A numbered location within a distribution center
that indicates the location of products for storage,
retrieval and inventory control. See warehouse
slot.
Slotting allowance (food
A manufacturer's incentive to a wholesaler or
industry term):
retailer to stock a new product. Also called
conversion allowance or service allowance.
Slug (food industry term):
An embossed plate that, when inserted into
certain scales, prints a descriptive label.
Smart card (food industry term): A micro-chipped stored-value card that can be
used to purchase goods and services and is
reloadable.
Smelt:
A rich and oily mild:flavored fish. Popular
varieties of smelt include "Eulachon" and
"Whitebait." The eulachon is called the
"candlefish" because Indians sometimes run a
wick through their high:fat flesh and use them for
candles.
Smitane:
Wine sauce with sour cream and onions added.
Smock (food industry term):
A garment supplied to employees to be worn
during working hours.
Smoke
Preserving and flavoring food by exposing it to
smoke
Smoke:
To expose foods to wood smoke to enhance their
flavor and help preserve and/or evenly cook
them.
Smoking:
Method of curing foods, such as bacon or fish, by
exposing it to wood smoke for a considerable

Smorgasbord:

Smorgasbord:

Smother:
Snack food association (food
industry term):
Snail:

Snapper:

Sneeze guard (food industry

term):
Snip:
Snip:
Snow peas:
So (food industry term):
Soba noodle:
Sockeye salmon:
Soda bread:
Sofrito:

period of time.
A Swedish buffet of many dishes served as hors
d oeuvres or a full meal. Similar buffets are
served throughout Scandinavia, as well as the
Soviet Union. Common elements of a
smorgasbord are pickled herring, marinated
vegetables, smoked and cured salmon and
sturgeon, and a selection of canapes.
A Swedish buffet of many dishes served as hors
d oeuvres or a full meal. Similar buffets are
served throughout Scandinavia, as well as the
Soviet Union. Common elements of a
smorgasbord are pickled herring, marinated
vegetables, smoked and cured salmon and
sturgeon, and a selection of canap s.
Cook slowly in covered pot or skillet with a little
liquid added to saut ed mixture.
1711 King St. Alexandria, VA 22314 (703) 8364500
Popular since prehistoric times, the snail was
greatly favored by ancient Romans who set aside
special vineyards where snails could feed and
fatten.
There are a few hundred species of this lean,
firm:textured saltwater fish, 15 or so which are
available in the U.S. The most popular snapper is
the "red snapper." Some species of rockfish and
tilefish are called snappers, but are not.
A Plexiglas shield, surrounding three sides of a
display case, that protects merchandise from
contamination by customer contact either direct
(touching) or indirect (sneezing).
To cut food into small uniform lengths using
kitchen shears or a small pair of scissors.
To cut quickly with scissors into fine pieces.
Edible-pod peas with soft, green pods and tiny
peas.
Standing order.
Buckwheat noodles, brown, flat, resembling
spaghetti, used in Japanese cooking. Usually
served in broth.
Prized for canning, the sockeye salmon has a
firm, red flesh. Also known as the "redeye
salmon."
Irish bread; a baking powder bread, or one made
with sour milk and baking soda.
[Spanish] famous seasoning mix which includes
cured ham, lard or canola oil, oregano, onion,

green pepper, sweet chile peppers, fresh

coriander leaves and garlic.
Soft goods (food industry term): Clothing with the exception of suits, dresses,
coats or shoes.
Soft grub:
Hotel or diner food.
Soft Peaks:
A term used to describe beaten egg whites or
cream. When the beaters are removed, soft
peaks curl over and droop rather than stand
straight up.
Soft shell lobsters (food
Lobsters in the process of growing a new hard
industry term):
shell, enabling them to grow larger.
Soft-Ball Stage:
A test for sugar syrup describing the soft ball
formed when a drop of boiling syrup is immersed
in cold water.
Soft-Crack Stage:
A test for sugar syrup describing the hard but
pliable threads formed when a drop of boiling
syrup is immersed in cold water.
Softlines (food industry term): The classification of general merchandise that
includes apparel, bedding, hosiery, linens, shoes,
etc.
Soft-ripened (bloomy rind)
The surface is exposed to molds, ripening the
cheese:
cheese from the outside in, to form thin, velvety
rinds (brie, camembert).
Softshell crab:
The "soft:shell crab" is actually the blue crab
caught just after molting (discarding its shell).
This crab is found along the Gulf and Atlantic
coasts. It is sold in both its soft and hard:shell
stages.
Sole:
A popular flatfish with a delicate flesh with a firm,
fine texture. The best:known variety is "Dover
sole" (also called "channel sole)." Much of what
is sold as "sole" in the U.S. is actually a variety of
flounder, which isn't a true sole.
Solution selling (food industry The concept of grouping related products
term):
together in the supermarket in order to offer
consumers a simplified shopping experience.
Sonorenses:
[Spanish] Sonora-style.
Sopa seca:
[Spanish] dry soup with very little liquid left after
cooking.
Sopa:
[Spanish] soup, dry or liquid.
Sopaipillas:
Puffy, crisp, deep-fried bread. Accompanies
many Southwestern meals.
Sopaipillas:
[Spanish] sofa pillows; fritters soaked in honey; a
puffed, fried bread, served with honey (or a
mixture of honey and melted butter) or syrup or
slit, then filled with various stuffings.
Sopes:
[Spanish] little round antojitos of tortilla dough.
Sor (food industry term):
Standard operating reports.

Sorbet:
Sorbetto:
Sore-thumb display (food
industry term):
Sorghum:

Sorrel:

Sorrel:
Sotanghon:

Soubise:
Souffle:
Souffle:

Soup:
Sour Cream:

Sour cream:

[French] water, sugar, and flavorings, usually

fresh fruit, frozen in an ice-cream machine. Best
eaten immediately after making.
(sor-BAY-toh) Sorbetto is a fruit-based gelato that
contains no dairy products. You may know it
better as sorbet.
An intriguing and unusual merchandising
display.
A cereal grass with cornlike leaves and clusters
of cereal grain at the top on tall stalks. The stalks
can be used to make a light type molasses called
sorghum syrup or simply sorghum.
Sorrel is an herb that may be used in cream
soups, omelets, breads, and other foods. Sorrel
has a somewhat sour flavor because of the
presence of oxalic acid.
Somewhere between an herb and a green, sorrel
has a sour, lemony flavor. It is used to flavor
sauces and is great in soups.
also called bean threads, are made from the
starch of green MUNG BEANS or MONGGO.
Sold dried, cellophane noodles must be soaked
briefly in water before using in most dishes.
Presoaking isn't necessary when they're added
to soups. They can also be deep-fried. Other
names for sotanghon include cellophane
noodles, bean thread vermicelli (or noodles),
Chinese vermicelli, glass noodles and harusame.
[French] with a flavoring of pureed onion.
A mixture that is folded together with beaten egg
whites and baked in a mold.
From the French for "breath," a fluffy, airy dish
that can be sweet or savory. Souffles rise as they
bake, forming a top hat-like shape and most
should be served immediately.
Liquid, usually water or milk, in which solid foods
have been cooked. Soups can be served hot or
cold and may be thick, chunky, smooth or thin.
Pasteurized, homogenized light cream that has
been treated with a lactic acid culture, giving it a
tangy flavor. Regular commercial sour cream
contains a minimum of 18 percent milk fat; light
sour cream is made from half-and-half and
contains 40 percent less milk fat than regular.
Nonfat sour cream, a product thickened with
stabilizers, is also available.
Cultured cream that gets its tanginess from lactic
acid. Note that there is a big difference between
sour cream and spoiled cream.

Sour oranges:
Sourdough:

Seville oranges; ornamental oranges.

Yeasty fermented bread; the natural starter is
kept in a jar or crock.
Souse loaf:
Well:cooked pig's head and feet that are
chopped into small pieces, marinated in lime
juice, chili pepper and salt, then pressed into a
loaf.
Souse:
To cover food, particularly fish, in wine vinegar
and spices and cook slowly. The food is cooled in
the same liquid. This gives food a pickled flavor.
Souse:
to pickle food in brine or vinegar; such as soused
herrings.
Sous-vide (food industry term): A European food-packaging technique where a
prepared product is placed in individual pouches,
cooked under a vacuum and quickly chilled.
Products are frozen or refrigerated until used.
Soy bean:
Soybean are round, under one-half inch in
diameter, and usually yellowish, although the
may be other colors. Soy bens are used to make
a host of soy products, including tofu.
Soy flour:
A whole-grain, high-protein flour produced from
hulled and roasted soybeans. The flour may be
de-fatted, low-fat, or full-fat - check the ingredient
labels to determine.
Soy milk:
the liquid left after beans have been crushed in
hot water and strained. Soy milk is a favorite
beverage in the East. In Hong Kong, soy milk is
as popular as Coca-Cola is in the United States.
Soy sauce, dark:
Used in dishes in which you want to color the
meat and sweeten the flavor with caramel sugar.
Most common soy sauce.
Soy sauce, Japanese:
Chinese soy is very different from Japanese.
Japanese soys contain much more wheat flour
and sugar. Buy in larger quantities in a Japanese
market. It is cheaper that way and it will keep
well if kept sealed.
Soy sauce, light:
To be used when you don't want to color a dish
with caramel coloring, which is what dark soy
contains. Do not confuse this with "Lite" soy
sauce.
Soy sauce, lite:
Lower in salt and flavor than other soy sauce.
Soy Sauce:
A sauce made from fermented, boiled soybeans
and roasted wheat or barley; its color ranges
from light to dark brown and its flavor is generally
rich and salty (a low-sodium version is available);
used extensively in Asian cuisines (especially
Chinese and Japanese) as a flavoring,
condiment and sometimes a cooking medium.

Soybean:

The most nutritious and easily digested of all

beans, the soybean is better known for its
products than for the bean itself.
Space allocation (food industry The method of allocating more space to faster
term):
moving items to prevent out-of-stock conditions.
See space manager; velocity; planogram.
Space management (food
The allocation of space for products, based on
industry term):
sales volume and product profitability.
Space management system
Space utilization software that plans and
(electronic) (food industry
analyzes product categories, determines shelf
term):
allocation, and graphs planograms.
Space manager (food industry A person who assigns shelf space for a product
term):
category, department, or store. See retail
representative; space allocation.
Spaetzle:
This is a coarse noodle from Alsace and
Germany made of flour, eggs, oil, and water. The
soft dough is dropped into boiling water (with a
spaetzle press) and poached until cooked
through. The noodle is then fried in butter or oil
and served as a side dish to meat dishes.
Spaetzle may also be flavored with cheese,
mushrooms, and herbs.
Spaghetti Squash:
When cooked, the flesh of this watermelonshaped squash separates into strands similar to
spaghetti; thus, its name. Spaghetti squash has a
creamy-yellow color and a slightly nutty flavor.
Spaghetti squash:
The flesh of this squash resembles a mass of
spaghetti-like strands. It is very bland in
comparison to other winter squash. Bake or
steam it until done (cook whole, piercing skin a
few times). Cut it in half and scrape out the
strands, toss with sauce or butter and
seasonings, or make into pancakes as you would
grated zucchini.
Spaghetti:
Italian for a length of cord or string and used to
describe long, thin, solid rods of pasta with a
circular cross section.
Spaghetti:
[Italian] long strands of pasta of various
thicknesses and colors.
Spah/splh (food industry term): Sales per associate hour/sales per labor hour.
Spanish onions:
Like Bermuda onions, these are large, relatively
mild, easy to handle, and keep well for weeks.
Good for baking.
Spare ribs:
The long cut of meat from the lower breast bone
of the hog. Spareribs are best cooked slowly, so
that their fat can be rendered and they can
become tender.
Spatchcocking:
A technique whereby poultry shears or a sharp
knife is used to split chicken along backbone,

Spatula:
Spatzle, Spaetzle:

Special (food industry term):

Special allowance (food
industry term):
Special display (food industry
term):
Special pack (food industry
term):
Specials (food industry term):
Specialty sales representative
(food industry term):
Specialty store (food industry
term):
Specialty wholesale grocer
(food industry term):
Speck:
Speculation (food industry
term):
Spelt:

Spice Grinder:
Spices:
Spider:
Spiedini:
Spiedino:

leaving breastbone intact. Spatchcocked chicken

is generally served with a vinaigrette sauce
A versatile utensil available in a variety of shapes
and sizes and generally made from metal, wood
or rubber.
A dish of tiny noodles or dumplings made with
flour, eggs, water or milk, salt and sometimes
nutmeg. The spaetzle dough can be firm enough
to be forced through a sieve or colander with
large holes. The dough is then boiled and tossed
in butter before being served.
See featured special.
A wholesaler's discount offered to retailers as an
incentive to increase sales of a product. Also
called a special purchase.
A display for featured products on a free-standing
rack in addition to a regular shelf display.
A shipping unit of a sales promotion product. Also
known as a deal pack. See handling allowance;
handling charge.
Products sold at a reduced price or as part of a
promotion to attract customers.
A manufacturer's or broker's representative that
markets to retailers, presents promotional
programs, takes product orders and arranges
shipment by a retailer's preferred wholesaler.
A retail store that offers only particular types of
foods, e.g., bakery, produce, meat.
A wholesaler that provides retailers with limited
products and services. A specialty wholesaler.
Cured and smoked pork flank.
See turnover buying.
An often neglected wheat berry, overlooked in
favor of those better suited to bread making.
Spelt has a magnificent wheaty flavor. A very
similar grain is the Italian grain farro.
A device used to mill spices into granular or
powdered form.
The seeds and skin of plants ( berries, bark,
fruits, unopened flowers) used to flavor foods.
Unlike herbs, spices are almost always dried.
A gadget used for adding and retrieving deepfrying foods to or from the hot oil.
An Italian word for skewers of meat or fish grilled
over a flame or under a broiler. Known as
Spiedies in the Eastern United States.
Fried cheese with anchovy sauce.

Spiff (food industry term):

Spill-in/spill-out (food industry
term):
Spinach:

Spinach:

Spinner (food industry term):

Spit:
Spit:

Split case (food industry term):

Split palletload, split unitload
(food industry term):
Split peas:
Split shift (food industry term):
Spoilage allowance, breakage
allowance (food industry term):
Spoils (food industry term):
Sponge:

Sponge:
Spoon bread:
Spot display (food industry
term):
Spot mop (food industry term):

See push money.

Food retailers serviced by a wholesaler outside a
market area.
A vegetable with dark green, spear-shaped
leaves that can be curled or smooth and are
attached to thin stems; the leaves have a slightly
bitter flavor and are eaten raw or cooked.
The best spinach is, of course, fresh, and should
have crisp, robustly green leaves. Always wash
well in several changes of water and remove
extra-thick stems.
A free-standing display rack that rotates 360
degrees.
Sharp metal rod used to hold food for roasting
over an open heat source.
Revolving skewer or metal rod on which meat,
poultry or game is roasted over a fire or under a
grill. Process creates high heat and forces fat to
spit out of meats.
A product that is shipped in half-case quantities
or less.
A shipment of two different kinds of products on a
full pallet. Each product makes up approximately
half the pallet load. See layer-loaded unitload.
Green or yellow, and mealy when cooked. Good
soup base.
A peak sales period of a day, week or holiday
season during which the largest number of
employees possible are scheduled to work.
A manufacturer's allowance to a
wholesaler/retailer for breakage or spoiled
products.
Goods that cannot be sold for which a retailer
receives a credit from a supplier. Also called
stales.
A thick yeast batter that is allowed to ferment and
develop into a light, spongy consistency. It is
then combined with other ingredients to form a
yeast dough. The sponge will give the bread a
slightly tangy flavor.
The portion of dough in bread-making containing
all or part of the yeast, to which are added the
remaining ingredients.
A kind of baked cornmeal pudding.
A product display in a high traffic area of a retail
store.
A quick mop of a dirty sales floor or to clean a
spill.

Spot:

Spotted pup:
Spread (food industry term):
Spread:

Spreads:
Sprig:
Spring roll:

Springerle:
Springform mold:
Springform Pan:

Sprinkle:
Spumoni:
Squab:

Squab:

Squab:
Square down (food industry
term):

A small fish (approximately 1.5 pounds)

belonging to the drum family. In 1925, these fish
appeared in New York harbor in such vast
numbers that they clogged the condenser pumps
of the electric company and caused a blackout.
Chuckwagon name for raisin pudding; without
the raisins, it was just called "pup."
Gross profit. See gross profit; markup.
a) Distributing a product/ingredient in a thin layer
over the surface of another product.
b) A fat sold in stick form or in tubs that is less
than 80 percent fat.
Products in sticks or tubs that are less than 80
percent fat. They are not recommended for
baking due to their water content.
Leaves of an herb still attached to the stem often
used as a garnish.
Thin sheets of dough which are filled with meat,
seafood, or vegetables and rolled into logs.
Spring rolls are most often deep fried, though
they may also be steamed. Chinese versions use
wheat dough, while the Vietnamese and Thai
versions use a rice paper wrapper.
[German] anise-flavored cookies or pastries.
Baking tin with hinged sides, held together by a
metal clamp or pin, which is opened to release
the cake or pie which was cooked inside.
A round cake pan a little deeper than a standard
cake pan. Springform pans have a clamp on the
side which releases the sides from the bottom,
leaving the cake intact. It's commonly used for
cheesecake.
Scattering particles of sugar or toppings over a
surface, like frosting, cake or bread.
[Italian] Ice cream made with fruit and nuts.
A young domesticated pigeon that has never
flown and is therefore very tender. Squabs are
normally under a pound and about 4 weeks old.
May be prepared in any manner suitable for
chicken.
A domesticated pigeon no more than 4 weeks
old. Weighing less than a pound when
slaughtered, squab has tender meat with little fat
and a mild flavor; suitable for broiling, roasting or
sauteing.
A twelve to fourteen ounce pigeon.
To straighten products on a shelf or display.

Square foot (food industry

term):

A size measurement of floor space occupied by a

product or product group, display fixtures and its
share of aisle space.
Squash blossoms:
Blossoms of winter squashes such as zucchini,
yellow squash and pumpkin; commonly used in
Southwestern cooking; best when used the day
they are picked or bought; may be cooked briefly
for use in soups or sauces, or stuffed and fried.
Squash:
The edible fleshy fruit of various members of the
gourd (Cucurbitaceae) family; generally divided
into two categories based on peak season and
skin type: summer and winter.
Squaw bread:
Indian bread deep-fried in 6-inch circles; fry
bread; popovers.
Squawberries:
Red-orange berries from thorny desert bushes.
Squid:
This ten:armed cephalopod is related to the
octopus and the cuttlefish. Squid varies in size
from 1 inch to 80 feet in length. The meat is firm
and chewy, with a somewhat sweet flavor.
Over:cooking can lead to a rubbery texture.
Squid:
This cephalopod has become popular in the
United States, as long as you call it calamari.
Fresh squid should be purple to white- avoid any
squid with brown coloring- and smell sweet and
clean. Squid freezes well, and loses little flavor
during defrosting and refreezing.
Squirrel can:
Cowboy term for large can used for after-meal
scraps.
Squirrel:
An abundant, largely arboreal rodent. Red and
gray squirrels are commonly eaten in the U.S.
The gray squirrel is fatter and has a flavor
considered by many as superior to the red
squirrel. Squirrels do not have a strong "gamey"
taste.
Sriracha:
A hot sauce made from sun-ripened chiles which
are ground into a smooth paste along with garlic.
It is excellent in soups, sauces, pastas, pizzas,
hot dogs, hamburgers, chow mein or on almost
anything else to give it a delicious, spicy taste.
Srp (food industry term):
Suggested retail price.
Stack (food industry term):
A column of products consisting of one or more
unit loads placed on the floor with the total height
limited to a vertical opening or the compressive
strength of the individual unit loads.
Stack card (food industry term): See case card.
Stainless Steel:
An alloy of steel. Stainless steel will not react
with foods, nor does it rust or corrode. When
used in pans, stainless steel often is combined
with copper or aluminum since it does not

conduct heat well.

See spoils.
A fixture used to display merchandise.
A standard display case for service departments,
used in the produce, meat, deli and bakery
departments.
Standard grocery shelving
Adjustable shelving in a standard frame. Also
(food industry term):
called a gondola.
Standard interchange language A computer language standard developed
(sil) (food industry term):
primarily for the exchange of data between
independent retailers and wholesalers.
Standard of identity (food
Food and Drug Administration (FDA) standards
industry term):
for food composition.
Standard operating procedures A comprehensive book of a company's policies
(food industry term):
and procedures. Also called SOP.
Standard operating reports
Profit and loss statements or projections
(sor) (food industry term):
reviewed weekly, by period, quarter or annually.
Standard pack (food industry
A unit of sale having a fixed number of like
term):
consumer units per container.
Standard shipping container
A container of a single type of product or of a
(food industry term):
fixed configuration of multiple products used to
ship items.
Standard:
In home baking, this refers to recipes, measuring
tools, ingredients, methods, and equipment that
are used to produce a defined product with
consistent results to assist manufacturers or
consumers.
Standing order (so) (food
A standard replenishment order placed by a
industry term):
wholesaler that allows a manufacturer to
schedule production and shipping.
Staple:
The chief item or most important items made,
grown or sold in a particular place, region,
country, etc.
Staples (food industry term):
A necessary or basic food, such as flour or
sugar.
Star Anise:
A star-shaped dry seed pod with a flavor similar
to fennel.
Star anise:
Star-shaped pod has a similar but stronger flavor
and more fragrance than the botanicallyunrelated aniseed; most often cooked whole and
strained from sauces and marinade, but
sometimes ground for spice rubs and pastes.
Starch:
Carbohydrate obtained from cereals and
potatoes or other tubers.
Starter gap (food industry
A merchandising technique in which spaces are
term):
left on a shelf to give the impression that demand
is great for a product.
Starter:
A mixture of flour, water, yeast and sugar that is
Stales (food industry term):
Stand (food industry term):
Standard case merchandiser
(food industry term):

Start-ship date (food industry

term):
Steak Diane:
Steak tartare:
Steam
Steam:
Steam:
Steam:
Steep:
Steep:
Steep:
Sterilize:
Stew

Stew:
Stew:
Stew:
Stewing Chicken:
Stiff Peaks:

allowed to ferment in a warm place until foamy. A

portion of the starter is used (about 2 cups) in
place of a package of yeast in breads, usually
after "feeding" the mixture with additional flour
and water. Starters are kept in the refrigerator
after initial development and "fed" every two
weeks.
A kick-off date for a promotional campaign to
begin. See final ship date.
A very thin steak.
Very lean beef, minced and served raw.
Exposing food directly to steam to cook it, usually
by placing it in a basket or rack above a boiling
liquid in a covered pan; a moist cooking method
To cook in steam with or without pressure. The
steam may be applied directly to the food, as in a
steamer or pressure cooker.
A method of cooking foods over, not in, hot liquid,
usually water. The heat cooks the food while the
vapors keep it moist.
to cook food in the steam created by boiling
water.
To allow a substance to stand in liquid below the
boiling point for the purpose of extracting flavor,
color, or other qualities.
To allow a food to stand in water that is just
below the boiling point in order to extract flavor or
color.
To soak in liquid until saturated with a soluble
ingredient; soak to remove an ingredient, such as
to remove salt from smoked ham or salted cod.
To destroy germs by exposing food to heat at
specific temperatures.
Blanching small pieces of meat and then serving
with a sauce and various garnishes, such as
vegetables; a combination cooking method
similar to braising
To simmer food in a small amount of liquid.
To cook food in liquid for a long time until tender,
usually in a covered pot.
To simmer food slowly in a covered pan or
casserole.
A size classification for chicken. A stewing
chicken is over 10 months old and weighs from 4
to 6 pounds.
A term describing the consistency of beaten egg
whites or cream. When the beaters are removed
from the mixture, the points will stand up straight.

Stilton Cheese:

Stir:
Stir:
Stir:

Stir:
Stir-fry
Stir-fry:
Stock (food industry term):
Stock capacity (food industry
term):
Stock code (food industry
term):
Stock cubes:
Stock status report (food
industry term):
Stock turns (food industry
term):
Stock:
Stock:
Stocking (food industry term):
Stocking allowance (food
industry term):
Stock-keeping unit (sku) (food
industry term):

A hard blue cheese made from whole cow's

milkStilton has a rich texture that is slightly
crumbly, and a pale-yellow interior with bluegreen. Stilton's flavor has a mellow cheddarlike
quality with the tangy pungency of blue cheese.
To mix food materials with a circular motion for
the purpose of blending or securing uniform
consistency.
Using a spoon to mix ingredients with a circular
or figure-eight motion.
To move foods around with a spoon in a circular
motion. Stirring is done to move foods when
cooking. It is also used to cool foods after
cooking. Most importantly, if a recipes calls for
stirring to combine foods, such as a batter,
before cooking, it usually means to gently mix
just until well combined, as opposed to beating,
which takes more strokes.
To mix with a circular movement, using a spoon
or fork or other utensil.
Similar to sauteing, but with use of less fat; food
is stirred constantly during cooking, usually
cooked in a wok
To cook quickly over high heat with a small
amount of oil by constantly stirring. This
technique often employs a wok.
To shelve products or to build a display.
The total volume of products that can be placed
on a shelf, in a slot or on a rack.
A unique product identifier used instead of a UPC
code, which is assigned at a warehouse or
headquarters for ordering purposes.
[Great Britain] Bouillon cubes.
A management report showing the current
inventory level in-house or in-transit for a
department, section or category.
See turnover.
A rich extract of soluble parts of meat, fish,
poultry, etc. A basis for soups or gravies.
A flavored broth from meats, fish, shellfish, and
vegetables. These are the basis of sauce and
soup making.
A process of shelving products in a store.
A manufacturer's allowance to stock a new
product. See distribution allowance.
A number that identifies each separate brand,
size, flavor, color or pack of a product.

Stockout (food industry term):

Stockpot:

A display that needs replenishment.

A deep pot with straight sides and handles used
to cook stocks.
Stock-up (food industry term): A temporary price reduction for items due to a
manufacturers' allowance or a volume buy.
Stollen:
A German yeast bread traditionally made at
Christmas time.
Stone fruits:
Stone fruits are simply fruits with a stone, such
as peach or plum.
Stone Ground:
Grain milled between grindstones to retain more
nutrients than other grinding methods.
Stoneground flour or meal:
Grain ground into flour between stones. It may
be coarse or fine and is usually whole grain.
Stop-off charge (food industry An additional shipping charge (rail or truck) for
term):
delivery of partial loads to several different
locations.
Store audit (food industry term): A review of management procedures and
processes, e.g., inventory, cash handling, etc.
Store brand (food industry
A private-label product carried by a retailer. See
term):
private label.
Store bulletin (food industry
An operations newsletter regarding
term):
merchandising contests and promotional
programs, new products, etc.
Store coupon (food industry
A product coupon offered only in-store with fliers
term):
or an on-shelf dispenser.
Store dollar net profit (food
The actual profit a store makes after overhead
industry term):
and losses are deducted.
Store format (food industry
The retail design or store layout based on size,
term):
services, prices, sales volume and SKUs, such
as a convenience store, superstore or a
conventional store.
Store image (food industry
The customer's impression of a retail store or a
term):
department, i.e., products carried, advertising,
promotion, decor, service-level.
Store layout (food industry
The design and lay-out of floor space and the
term):
placement of fixtures within a department or retail
store.
Store loyalty (food industry
See customer loyalty.
term):
Store manager (food industry
A person responsible for daily operations of a
term):
retail store who hires and supervises employees,
oversees merchandising and customer service
and meets sales goals. Also called a store
director.
Store perimeter (food industry The departments located along the outside walls
term):
of a retail store, usually perishable departments.
Store security (food industry
Methods used to provide a secure workplace and
term):
shopping area free of violence, burglary,

shoplifting and employee theft.

A rubber stamp bearing a store's number and
name. The imprint of the store stamp on an
invoice or other business paper indicates
correctness or approval. Stamps are kept under
tight security.
Store supervisor (food industry An operations manager responsible for
term):
conditions, safety, product levels and cash
handling procedures for several retail stores; a
district manager.
Store supplies (food industry
Materials and merchandise needed to conduct
term):
daily business by a retailer, i.e., grocery bags,
brooms and mops.
Store traffic (food industry
A customer count recorded by hour, day, week,
term):
month or holiday. See traffic.
Store-door delivery (food
See direct store delivery.
industry term):
Store-door margin (food
A product's gross profit after deducting expenses,
industry term):
e.g., storage costs, delivery cost
Store-specific pallet (food
A combination of different items on a pallet
industry term):
shipped to a store.
Storewide promotion (food
A thematic merchandising and promotional
industry term):
program with all retail departments within a store
participating.
Straight load (food industry
Merchandise delivered to retail stores in trucks
term):
carrying only one product group.
Strain:
To pour a liquid through a strainer, sieve, or
cheesecloth to remove unwanted particles or to
separate out solids. Example
Strain:
To pass a liquid or moist mixture through a
colander, sieve or cheese cloth to remove solid
particles.
Strain:
To separate liquids from solids by passing them
through a metal or cloth sieve (such as
cheesecloth).
Strainer:
A kitchen utensil with a perforated or mesh
bottom used to strain liquids or semi-liquids, or to
sift dry ingredients such as flour or confectioners'
sugar. Strainers, also called sieves, come in a
variety of sizes and shapes with various mesh
sizes.
Strasbourgeoise:
Served with goose livers and truffles.
Straw mushrooms, canned:
Small button-like mushrooms indigenous to Asia.
Fresh ones are so delicate that they aren't
usually shipped.
Straw Mushrooms:
Small, tan mushrooms with a mild flavor.
Strawberry:
A lush, red berry from a ground-creeping plant
that grows wild in large areas of Asia, Europe
Store stamp (food industry
term):

Streaker:

Streaky Bacon:
Street money (food industry
term):
Streusel:
Strip display (food industry
term):
Striped bass:

Striped bass:

Stroganoff:

Strudel:

Stuff:
Stuffing:
Stuffing:
Sturgeon:

Sub gum:
Subprimal cuts (food industry
term):

and North and South America.

Usually refers to bean purees or other colorful
pastes made from nondairy products and used to
decorate plates and finished dishes; may also
refer to brightly colored cremas.
[Great Britain] American bacon.
Monies available for specific performance,
conditions or purchases. Usually from a supplier
or salesperson rather than directly from a
manufacturer.
A delicious topping of sugar, butter, flour, and
other spices that adds flavor and crunch to
crumb cakes, coffee cakes and some muffins.
A horizontal shelf arrangement of like products.
This true bass is found along the Atlantic coast. It
features six to eight horizontal stripes and
provides a moderately fat, firm flesh with a mild,
sweet flavor.
Firm-textured fish with meaty, pinkish flesh.
When wild, striped bass are highly flavorful. Can
be substituted in recipes that call for cod or other
milder fish, and some stronger fish too.
A dish of thinly sliced beef (usually tenderloin or
top loin), onions, and mushrooms sauteed in a
combination of butter and sour:cream sauce.
Often served with a rice pilaf. Invented by Count
Paul Stroganoff in the 19th century.
[Austrian] thin leaves of pastry dough, filled with
fruit, nuts or savory mixtures, which are rolled
and baked and finally iced or frosted. Savory
versions of this are similar to the Russian
coulibiac.
To fill a cavity in food with another food.
A seasoned mixture of food used to fill the cavity
of poultry, fish, vegetables or around which a
strip of meat, fish or vegetable may be rolled.
A well-seasoned mixture of bread or rice, spices,
vegetables, and usually meat that is "stuffed"
inside the cavity of poultry or meat.
A name for various migratory species of fish
know for its rich, high:fat flavor, firm texture, and
excellent roe. Their average weight is 60 pounds,
but one freshwater "Beluga" sturgeon was 26
feet long and weighed 3,221 pounds.
A stew of Chinese vegetables.
Untrimmed, boneless cuts of meat, primarily
beef.

Suchet:
Sucker:

Suckeyes:
Sucre:
Suero de la leche:
Suet:
Sugar alcohols:

Sugar Free, Sugar-free:

Sugar Snap Pea:
Sugar snaps:

Sugar syrup:

Sugar:

With the flavoring of carrot.

A name popularly applied to various types of
freshwater fish closely related to carp. Suckers
live and feed near the bottoms of streams. They
may be cooked in any way appropriate for other
fish.
Cowboy term for pancakes.
[French] sugar.
[Spanish] buttermilk.
The hard fat around the kidneys and loins of
beef, mutton or pork.
Sugar alcohols like mannitol, sorbitol and xylitol
are sweeteners that occur naturally in fruits, and
are often added to certain foods. They're called
"alcohols" because of their chemical structure,
not because they contain the kind of alcohol in
drinks like beer, wine and spirits. Because sugar
alcohols do not promote tooth decay, they are
often used in "sugarless" gum. They are also
used to add texture to some foods. Some studies
suggest that because sugar alcohols take longer
to break down than regular sugar, they may
cause a less rapid spike in blood sugar than
sugar-sweetened products. But remember that
they are not calorie-free, are not likely to help
with weight control and, when consumed in
excessive amounts, can lead to intestinal gas,
cramping or diarrhea.
A food containing less than 0.5 grams of sugar
per serving.
A sweet pea that is a hybrid of the English pea
and snow pea; the bright green, crisp pod and
the paler green, tender seeds are both edible.
Also called snap peas, these flavorful pea-filled
pods are newly developed (introduced in 1979).
Sugar snaps are crisp, with crunchy pods and
sweet peas.
Differentiating from natural syrups, this term
refers to a solution of sugar and water. Simple
syrups are made with equal quantities of water
and sugar. Heavy syrup is made with twice as
much sugar as water. These types of syrups are
used in making sorbets, soft drinks, and for
soaking cakes.
Sugar or sucrose is a carbohydrate occurring
naturally in every fruit and vegetable in the plant
kingdom. It is the major product of
photosynthesis, the process by which plants
transform the sun's energy into food. Sugar for

home baking is produced in greatest quantities

from sugar cane and sugar beets.

Sugar:
Suggested retail price (food
industry term):
Suggestive selling (food
industry term):
Sukiyaki:
Sulfites:

Sultanas:
Sultanas:

Granulated sugar- Fine or extra-fine white

sugar crystals. Often referred to as "white
sugar" in home baking

Brown sugar- Sugar crystals contained in

a molasses syrup with natural flavor and
color components. Dark and light brown
sugars may be substituted according to
individual preferences for product color or
taste.

Confectioners' sugar- Also called

powdered sugar. See glossary listing.

Raw sugar- About 98 percent sucrose and

tan or brown in appearance; it is a coarse,
granulated solid obtained on evaporation
of clarified sugar cane juice. It is not
considered fit for direct use as food or a
food ingredient by the USDA.

Turbinado sugar- Raw sugar refined to a

light tan color by washing in a centrifuge
under sanitary conditions. Surface
molasses is removed in the washing
process and is closer to refined sugar than
raw.

A sweet, water-soluble, crystalline carbohydrate;

used as a sweetener and preservative for foods.
A manufacturer's recommended price for a
product.
A marketing technique in which retail employees
recommend tie-in or complementary products,
e.g., cake and coffee, deli ham and cheese.
Japanese dish of meat, vegetables and
seasonings, usually cooked at the table.
Sulfur-containing agents (the salts of sulfurous
acid) used as preservatives for some processed
and packaged foods to inhibit spoilage or
oxidation.
Golden raisins made from sultana grapes.
A type of large raisins, originally Turkish. [Great
Britain] Seedless white raisins.

Sumac:
Summer Sausage:
Summer Squash:

Summer squash:

Sunchokes:

Sun-dried tomatoes:

Sunfish:

Sunflower seeds:

Sunsweet Lighter Bake:

Super combo (food industry

term):

Super warehouse store (food

[Middle East] spice that comes from the grated

skin of a dark berry that possesses a a slightly
acidic, astringent flavor.
A style of sausage that is cured and air dried.
Summer sausage may or may not be smoked.
There are many varieties of this gourd including
zucchini, yellow straightneck, yellow crookneck
and pattypan. All summer squash are similar in
taste and texture.
These light, fleshy squashes of the late summer
are available in many varieties, most notably
zucchini and yellow squash. Choose squash that
is very firm.
Also called Jerusalem artichokes, sunchokes are
the knobby roots of a perennial sunflower. They
resemble ginger in appearance and have a
subtle, delicious flavor. Their high sugar content
enables them to brown well when fried or
roasted.
When a tomato is dried in the sun (or more likely
the oven) the end result is a shriveled, intensely
flavored tomato. They are usually packed in olive
oil or packaged dried (when dried soak them in
hot water to reconstitute).
Any of a number of North American freshwater
fish closely related to the perch. Known for their
bright, sunny colors and interesting shapes,
popular varieties include "Bluegill," "Crappie,"
and "Calico Bass," commonly called "Sunnies."
Seeds of the sunflower, these can be roasted or
dried in or out of their shells. They can be added
to many sweet and savory dishes, including
salads, baked goods, and granola.
a 100% fat- and cholesterol-free baking
ingredient that replaces butter, margarine, oil or
shortening in scratch recipes and packaged
mixes. Made from a blend of dried plums and
apples, this new fat "imposter" creates moist,
chewy baked goods that are lower in fat. Lighter
Bake is located in the cooking oil or baking
ingredients section of supermarkets nationwide.
An upscale grocery store with 80,000 to150,000
square feet, a full line of service departments and
weekly sales of approximately $900,000. The
store carries a wide variety of items, 60,000 or
more, with at least 20 percent of sales attributed
to general merchandise and health and beauty
care products.
A warehouse store with a focus on low prices

industry term):

and a wide variety of perishable items, i.e.,

produce, deli, and bakery departments.
Superfine Sugar:
Known as castor (or caster) sugar in Britain,
superfine sugar is more finely granulated and
dissolves almost instantly, making it perfect for
making meringues and sweetening cold liquids.
Granulated sugar can be substituted cup for cup
for superfine.
Superfine sugar:
Also called caster sugar, this finely granulated
sugar is good in meringues and cold drinks; it
dissolves quickly and easily. It can be made by
blenderizing granulated sugar in the blender until
it is powdery.
Supermarket (food industry
A conventional grocery store, but not a
term):
warehouse club or mass merchant, with annual
sales of two million dollars or more per store.
Supermarket business (food
A monthly periodical for the food store industry
industry term):
published by Fieldmark Media, New York.
Supermarket news (food
A weekly newspaper for the food store industry
industry term):
published by Capital Cities Media, Inc. , New
York.
Superstore (food industry
A large conventional supermarket with expanded
term):
service deli, bakery, seafood and non-food
sections.
Supervisor (food industry term): A manager designated to supervise a certain
area or number of stores.
Suppe:
[German] soup.
Supplemental display (food
An extra display in a department in aisles or in
industry term):
spaces where fixed equipment will not fit, which
makes merchandise more accessible.
Supplier (food industry term): A generic term for wholesalers who sell to and
supply retailers directly and indirectly, e.g.,
manufacturer, vendor, broker, reseller.
Supply (food industry term):
The quantity of merchandise in stock at a store
or a warehouse.
Supply center (food industry
The specific location in each department where
term):
supplies are kept.
Supply chain (food industry
The process of fulfillment and movement of
term):
goods from producer or grower to consumer.
Supply depot (food industry
A warehouse operated by a chain or a wholesale
term):
grocer that sponsors a voluntary group.
Support office (food industry
A corporate office with accounting, accounts
term):
payable and receivable and advertising
departments and other administrative support
staff.
Supreme de volaille:
Breast of chicken.
Supreme:
A rich heavy cream sauce.
Surimi:
Imitation crab meat processed from fish.

Surprise buy (food industry

term):
Survey letter (food industry
term):

Survey order (food industry

term):

Sushi:

Swamp seed:
Sweat

Sweat:
Swedes:
Swedish meatballs:

Sweepstakes/contest (food
industry term):
Sweet Chocolate:

SWEET chocolate:
Sweet Chocolate:

Usually 15 to 25 popular items featured at

unusually low prices, found throughout the entire
store.
A notice from a wholesaler's or chain's
headquarters to stores soliciting support and
orders for an upcoming special promotion, so the
buyer has a basis for determining an order for
promotional items.
An order from retail stores, usually for new items
or deal items, previously authorized by an
account's headquarters. Also, potential orders at
retail stores for an item before a manufacturer's
salesperson or broker presents it at the
headquarters of a chain or wholesaler. See future
order.
A Japanese dish of thin layers of raw fish
wrapped around cakes of cold cooked rice. Sushi
can also consist of ingredients wrapped in rice
and held by a seaweed wrapper known as nori.
Rice.
Cooking a food, usually vegetables, in a small
amount of fat, usually covered over low heat
without browning the food until it becomes
softened and releases moisture; usually used as
a preparatory step to other cooking methods to
make the finished product more flavorful in a
shorter amount of time
To cook foods over gentle heat, usually covered
or partly covered, until moisture is released.
[Great Britain] Turnips.
A combination of ground meat (often a
combination of beef, pork, or veal), sauteed
onions, milk:soaked breadcrumbs, beaten eggs,
and seasonings. The mixture is formed into small
balls, then sauteed until brown.
A promotional contest for consumers, which
features a chance to win prizes.
Very similar in composition to semisweet
chocolate, sweet chocolate simply has more
sugar added and less chocolate liquor. It's sold
on grocery shelves in the baking section. For
people with a real sweet tooth, sweet chocolate
can be substituted for semisweet in recipes
without a significant change in texture.
Unsweetened chocolate with sugar added. It is
often used in dessert recipes. The two most
common forms are
Highly like the composition of semisweet
chocolate, sweet chocolate has more sugar

added and less chocolate liquor.

A term which usually describes a variety of mild
peppers of the Capsicum family. Bell peppers,
pimientos, and banana peppers are sweet
peppers.
Sweet Potato:
A variety of sweet potato with a thick, dark
orange skin and an orange flesh that remains
moist when cooked; sometimes erroneously
called a yam.
Sweet potato:
Contrary to popular belief, the sweet potato is
different from the yam. Sweet potatoes are bright
with orange flesh, though some varieties have
yellow, white, or even purple flesh.
Sweetbreads:
Considered a delicacy, sweetbreads are the two
thymus glands (in the throat and near the heart)
of veal, young beef, lamb and pork.
Sweetbreads:
The culinary term for the thymus gland of an
animal. Those of veal and lamb are most
commonly eaten. The pancreas is also
considered a sweetbread, but its taste and
texture is inferior to that of the thymus gland.
Sweetened Condensed Milk:
Whole milk mixed with 40 percent to 45 percent
sugar. The mixture is heated until 60 percent of
the water evaporates leaving a thick, sweet
syrup. Also known as condensed milk.
Sweetened condensed milk:
Milk that has been evaporated to about half of its
volume and has sugar added. Sticky and sweet.
Sweethearting (food industry
A form of theft, whereby a cashier gives illegal
term):
discounts to employees, friends, and/or
customers.
Swell allowance (food industry A manufacturer's refund or invoice deduction to
term):
cover the costs of spoiled, processed foods,
products packed in glass or dented cans. See
breakage allowance; swells.
Swells (food industry term):
Unsalable items with expanded containers or lids
signifying faulty food handling, processing or
sealing. See swell allowance; bloating.
Swipe reader (food industry
A credit card or ATM card reader for cash register
term):
systems at the checkout counter.
Swiss Cheese:
A hard, pale-yellow cheese originally from the
Emmental valley of Switzerland, distinguished by
large holes in its texture. Made from cow's milk,
its flavor is described as nutty, mild and sweet.
Swiss roll tin:
Jellyroll pan.
Swiss steak:
Round or chuck steak that has been tenderized
by pounding, coated with flour, and browned on
both sides. The meat is then smothered in
chopped tomatoes, onions, carrots, celery, broth,
Sweet Peppers:

and seasonings, then baked for about two

hours.
Swiss Steak:
A dish made with a thick cut of steak--usually
chuck or round--which is tenderized by pounding,
coated with flour and seasoning, and browned.
The steak is then topped with tomatoes, onions,
and other vegetables, then simmered or baked
for about 2 hours.
Swiss steak:
A steak (usually bottom round, sometimes lean
chuck) into which seasoned flour has been
pounded before cooking.
Swordfish:
A saltwater food and sport fish with mild:flavored,
moderately fat flesh. The flesh is red, dense, and
meat:like. Thanks to its firmness, swordfish can
be prepared by baking, broiling, grilling,
poaching, or sauteing.
Swordfish:
A large sport fish found off the coast in temperate
waters throughout the world. Swordfish can
weigh up to 1,000 pounds and have moderately
fatty flesh that is dense and meat-like.
Swordfish:
Highly popular fish, wonderful on the grill. When
buying, look for bright flesh with tight swirls;
should smell good. Skin is inedible.
Syllabub:
An English dessert comprised mainly of whipped
cream sweetened with sugar and flavored with
sherry, brandy, or Cointreau. Lemon zest, fruit
preserves or puree may also be swirled into the
cream.
Syndicated data (food industry Information gathered by a service or company for
term):
public release and sold by subscription.
Syrup:
Sugar dissolved in liquid, usually water; it is often
flavored with spices or citrus zest.
Syrup:
Thick, sweet liquid made by boiling sugar with
water or fruit juices.
Szechuan Peppercorns:
Not, in fact, related to black and white
peppercorns, these are tiny dried berries that
contain a seed. They have a pungent aroma and
mildly spicy flavor and can be purchased whole
or in powdered form.
Szechwan Chile Sauce:
A sauce or paste made from chiles, oil, salt and
garlic and used as a flavoring in Chinese
Szechwan cooking; also known as chile paste or
chile paste with garlic.
Trading area.
Ta (food industry term):
Tab (food industry term):
Tabulation. Usually refers to research data.
Tabasco chile:
The famous chile from Tabasco, Mexico; seeds
were introduced to Louisiana in the 1860s.

Tabasco Sauce:

A brand of sauce made from small, hot, red

tabasco peppers, vinegar, and salt. Tabasco
Sauce is used in a wide variety of dishes.
Tabasco Sauce:
A brand-name very hot red sauce made from hot
ground peppers, fermented and mixed with
vinegar. Tabasco Pepper Sauce is made on
Avery Island in Louisiana, United States. This
sauce is commonly used with Creole food, chili
con carne and eggs.
Tabbouleh, Taboule:
A Lebanese salad made of crushed wheat,
parsley, tomatoes, onion, mint and sometimes
sweet pepper and lemon.
Tabbouleh:
A Lebanese salad made of softened bulgur
tossed with vegetables and seasoned with lemon
and mint.
Table allowance (food industry A manufacturer 's allowance to a retailer to
term):
display or highlight a product on supplemental
tables, such as bottled catsup. Also called a
Table Display Allowance (TDA).
Table d'hote:
[French] meal of a definite number of courses,
selected by the restaurant for a preset price.
Table display (food industry
A type of supplemental display used to highlight
term):
seasonal or featured products, placed in a store's
aisles to increase display space.
Table salt:
Also called granulated salt, it is produced by
boiling and evaporation of brine. It may be
iodized and contains anti-caking agents
Tablespoon:
A measure of volume in the U.S. system; 1
tablespoon (T.) = 3 teaspoons or 0.05 fluid
ounces.
Tabloid (food industry term):
A small format newspaper that reports the news
in a condensed form.
Taco:
A Mexican "sandwich," tacos are filled corn
tortillas. Typical fillings may include meat, poultry,
tomatoes, lettuce, cheese, onion, guacamole,
refried beans and salsa.
Taco:
[Mexican] wad or mouthful; fried, toasted or
baked tortilla with filling rolled or folded inside. It
has either a soft or crisp fried shell.
Tag (food industry term):
A message delivered live by an announcer at the
end of a TV or radio commercial, usually to
mention local stores that sell an advertised item.
Tagging (food industry term):
A price or informational sign that highlights an
item.
Tagine:
A Moroccan dish named after the cooking utensil
in which it has been cooked. These stews may
contain poultry, fish, meat, or vegetables and are
highly spiced with sweet overtones common in

Tagliarini:
Tagliatelle:
Tahini:
Tahini:

Tailgate:

Take (food industry term):

Taleggio:

Tallarines:
Tallow biscuits:
Tamal (tamale):

Tamale:

Tamalero:
Tamarind Paste:

Tamarind:

North African cuisine.

A flat ribbon pasta, narrower than tagliatelle,
measuring approximately 3mm across.
[Italian] a flat ribbon pasta, narrower than
fettuccine, measuring approximately 6mm
across.
A paste of ground sesame seeds and a flavor
similar to peanut butter.
A light creamy paste made of toasted sesame
seeds and sesame oil-- almost like peanut butter.
Used in many Middle Eastern dishes, it can be
found in Middle Eastern delicatessens or larger
supermarkets.
(United States) outdoor snack, meal or
beverages originally served from the back of a
pick-up truck at any sporting event. Hot food
prepared on the grill at a sporting event.
A retail store's daily receipts, e.g., cash, checks,
credit cards.
A square creamy cheese from the Lombardy
region of Italy, with a fat content of almost 50%.
Has a mild, salty-sweet flavor, which can become
pungent if left to age for too long.
[Spanish] noodles.
Hot biscuits spread with fresh tallow.
[Spanish] any filling enclosed in masa, wrapped
in a corn husk or parchment paper, and steamed;
the plural is tamales. The cornmeal is spread on
a corn husk, then filled with chile-seasoned
mixture of meats and red pepper, rolled, tied and
steamed.
Tamales are filled softened corn husks. The filling
may contain a wide variety of ingredients, which
are wrapped in a masa dough then placed within
a softened corn husk. The husks are then tied
and steamed until the filling is cooked. Only the
filling (not the husk) is eaten.
[Spanish] tamale-making party.
A vitamin-rich, tangy, prune like pulp from the
pods of a tropical Asian tree. It is used as a
seasoning in curries and chutneys or made into
drinks, jams, or sorbets.
This is the very pungent, tart fruit pod of trees
originally from Africa, now common in Asia, India,
and the West Indies. The taste is bittersweet with
citrus overtones. The pulp is very sticky and
difficult to work with. Tamarind paste and
concentrate, fresh products, are available in the

Tamarindo:

Tandoori:

Tangelo:

Tangerine:

Tangerines:
Tapas:
Tape (food industry term):
Tapenade:

Tapenade:

produce sections of many ethnic markets. They

keep for 2-3 weeks, refrigerated. Both products
made from the pulp of the tamarind pod, need to
be reconstituted.
[Spanish] sometimes labeled as Indian dates; a
The pod is bout four inches long; they have a
brown papery outer skin that covers the sticky
pulp, fibers and seeds; it makes a wonderful hot
weather drink; also great for sauces and chiles
when combined with dried chiles; a primary
ingredient in both Worcestershire and Pick-aPeppa sauces; also sold in dried bricks with its
seeds, as frozen pulp and puree, and as canned
paste; fresh pods can be purchased from later
summer through early spring.
A method of cooking chicken or meats in Indian
cuisine. The pieces of chicken are skinned, then
coated in yogurt mixed with chili powder,
turmeric, ginger, spices, onion and chopped
garlic. After marinating overnight, the chicken is
sprinkle with saffron or chili powder and cooked
on a bed of embers in a special cylindrical clay
oven called a tandoori.
A cross between a tangerine and a grapefruit
with loose skin that can range in color from deep
reddish-orange to orange-yellow; very sweet and
easy to peel.
A small orange citrus fruit. What the United
States calls tangerines are called mandarins
elsewhere in the world. They are loose-skinned
oranges. The best is the clementine: the small,
flattened, seedless fruit that is easier to peel, has
less pith, and is sweeter than all other
tangerines.
A type of mandarin with thick, rough, orange skin
and sweet flesh.
In Spain, an assortment of hors d'oeuvres or
cocktail snacks.
A register receipt given to a customer detailing
the transaction, products, retail prices, coupons
and payment.
A condiment from Provence, made with capers,
desalted anchovies and pitted black olives. The
ingredients are pounded in a mortar and season
with olive oil, lemon juice, aromatics, and
possibly a drop of brandy.
A paste made from cured black olives seasoned
with olive oil, garlic, anchovies, capers, lemon,
and marc or cognac. This is common in

Tapioca:

Tapioca:

Taquito:
Taquitos:
Taramasalata:

Tare (food industry term):

Taro:
Taro:

Tarpon:
Tarragon:

Province, where it is served with croutons and

raw vegetables to dip. This also makes a good
sauce for grilled meats and strong flavored fish.
A starch from the root of the cassava plant,
tapioca comes in several forms including
granules, pellets (pearl tapioca), and flour. The
pellets - also called pearl tapioca - are used
mainly to make puddings. Instant tapioca and
tapioca flour are often used to thicken dishes
such as fruit fillings, glazes, soups, and stews.
This is a starchy ingredient derived from the
cassava root. Tapioca puddings and custards are
made with pearl tapioca, which serves as a
thickening agent. Tapioca comes in several
forms, including granules and flour, as well as the
pellets that are called pearl tapioca. Tapioca
starch is often used to make dumpling dough, or
as a thickening agent. If necessary, it can be
used as a substitute for cornstarch. Store tapioca
in a cool dark place.
[Spanish] little taco; rolled, deep-fried taco.
(Rolled tacos) Same as tacos except filling is
placed inside tortillas and rolled cigar-fashion,
then deep-fat fried.
A Greek dip made of olive oil and fish roe with
the consistency similar to that of mayonnaise.
American versions commonly use salmon,
whitefish or carp roe. This is served with raw
vegetables and bread or croutons.
The weight of the packaging subtracted from the
weight of the product, so the customer doesn't
pay for the container. The allowance for
perishable shrinkage between the weight marked
on the item when packed and the actual weight
when sold.
A perennial plant grown in tropical regions for its
large starchy tuberous rhizomes, Which have
twice the calorific value of potato.
The most flavorful of the "new" tubers sold in
many supermarkets and many Latin American
and Asian markets. Treat as a potato, but do not
overcook or it will become dry.
A large, powerful game fish from the warmer
waters of the Atlantic Ocean.
An herb (Artemisia dracunculus) native to Siberia
with narrow, pointed, dark green leaves, tiny gray
flowers, a distinctive anise-like flavor with
undertones of sage and a strong aroma;
available fresh and dried.

Tart:

A sweet- or savory-filled baked pastry with no top

crust.
Tartar Sauce:
Also spelled Tartare, this is a mayonnaise-like
sauce made with hard-boiled egg yolks and olive
oil, to which chives, shallots, pickles, capers, and
seasonings are added. Usually served chilled
with fish or cold chicken.
Tartare:
This is a term which has several meanings. It is
often used to describe the preparation of raw
beef called steak tartare. Raw beef is chopped
finely and served with minced onion, parsley,
capers and seasoned with anything from
Worcestershire sauce to Tabasco sauce. Tartare
sauce describes a mayonnaise based sauce with
capers, onion, hard cooked eggs, cornichons and
herbs.
Tarte Flamb:
An Alsatian pizza with a thin crust topped with
fresh white cheese, onions, and bacon. This is
also called an Alsatian firepie.
Tarte Tatin:
Upside-down apple tart with sugar-and-butter
caramelized topping. Best when served
immediately after cooking.
Tartufi:
[Italian] truffles.
Tasso:
A lean and highly-seasoned piece of cured pork
or beef, tasso is hard to find outside of Louisiana.
It's used like ham or salt pork to flavor pastas,
beans, and other dishes.
Tatsoi:
Also known as 'spoon cabbage,' tatsoi is a leafy
Asian green with a slightly spicy cabbage flavor.
It can be used in salads and stir-fries.
Taza:
[Spanish] cup.
T-bone steak:
A cut from the center section of the tenderloin,
directly in front of the porterhouse steak.
Te:
[Spanish] tea; usually an herbal tea.
Tea Ball, Tea Infuser:
A small, perforated ball, usually made of
stainless steel, that holds loose tea. Tea is
placed inside through a hinged opening and the
ball is put in a cup or teapot to brew when boiling
water is added.
Tea towel:
Dish towel.
Tear-off pad (food industry
Printed promotional materials that are bound into
term):
a pad and displayed next to a product or at the
checkout.
Tear-strip (food industry term): A tape inserted into a package or case for easy
opening.
Teff:
a tiny, round grain that flourishes in the highlands
of Ethiopia. While teff is very nutritious, it
contains practically no gluten. This makes teff ill-

Teflon:

Tegiquat (food industry term):

Teigemasse:
Tejano:
Tejolote:
Telemarketing (food industry
term):
Telephone sales rep (food
industry term):

Telera:
Telxon (food industry term):

Tembleque:
Tempe, Tempeh:

Temper:

Temperature:
Temporarily out (to) (food
industry term):

suited for making raised bread.

The trademarked name for a coating used on
pots and pans to prevent food from sticking. This
nonstick coating can cut down (or eliminate in
some cases) the need for oil in cooking, and is
helpful to people on low-fat diets.
A anti-germicidal cleaner that kills bacteria,
cleans and deodorizes.
[German] macaroni dishes.
[Spanish] Texan; often refers to the early
Mexican settlers in Texas.
[Spanish] pestle used to grind items in a
molcajete.
Marketing by telephone to solicit customers in
order to sell goods and services.
A salesperson at a wholesale operation who
takes telephone orders for merchandise and also
contacts customers to alert them to upcoming
promotions, new items and other services.
Sometimes called an inside sales rep.
[Spanish] French roll.
A combination of a portable electronic terminal
and a wand. The wand reads the shelf ticket and
identifies the product. Each pass of the wand (left
to right) orders one case. If more than 3 cases
are needed, a pass (right to left) is made and the
quantity is punched into a terminal, which
records orders electronically.
[Spanish] a coconut dessert; a good commercial
product is the Goya brand.
A fermented soybean cake with a yeasty, nutty
flavor; popular in Asian cooking and vegetarian
diets. These high-protein cakes can usually be
found at health food stores.
Technically, to moderate. In cooking, tempering
most often refers to slightly warming beaten
eggs, by rapidly stirring a little of the hot
ingredients into them, before adding them to the
hot mixture so that they will combine, stirring
rapidly again, without solidifying. It also refers to
the softening of a heavy mixture before folding in
a whipped mixture, so that incorporation occurs
without deflation.
The intensity of heat in a mixture, baked product,
or oven; measured in degrees Fahrenheit (0F)
for home baking in the United States.
A manufacturer's identifier on an invoice when a
product is out-of-stock, not delivered and not

billed. The retailer needs to re-order the product

on the next order.
Temporary allowance (food
A manufacturer's price reduction to increase
industry term):
sales volume of a product for a specific time
period.
Temporary price reduction (tpr) A short-term price reduction to increase sales of
(food industry term):
a product for a specific time period.
Tempura:
In Japanese cooking, a method of deep-frying
foods coated in a light batter of rice flour. Foods
cooked in a tempura batter are usually served
with a type of dipping sauce such as sweet and
sour, soy or teriyaki.
Tempura:
Japanese dish of batter-dipped, fried seafood or
vegetables.
Tenderloin:
That portion of the beef between the sirloin and
the ribs; also known as short loin. Steaks from
the tenderloin include the Porterhouse and the Tbone.
Tenedor:
[Spanish] fork.
Tepari:
[Spanish] tepary beans.
Tepin:
[Spanish] a dried chile; chile tepin; wild form of
the pequ n, it grows along the Mexican and U.S.
border; round, measuring about 1/2 inch across;
have a searing, dry heat; used in sauces, salsas
and stews; Substitute pequ ns if these are not
available.
Tequila:
[Spanish] a pale, sharp-tasting liquor distilled
from the agave plant (maguey cactus); the stem
of the agave, known also as the century plant, is
used in making tequila; it is produced near
Tequila in the state of Jalisco, Mexico.
Terg-o-cide (food industry
A degreaser used to clean equipment.
term):
Teriyaki Sauce:
A marinade and sauce traditionally made from
soy sauce, wine, sugar, and other seasonings.
Terminal (food industry term): A computer or cash register display.
Terrapin:
This eight:inch long freshwater turtle is
considered by many to have the best meat
among turtles. Its flesh is often pounded and
served like steak.
Terrine:
A deep covered baking dish, a terrine is often
made of earthenware.
Terrine:
[French] finely ground meats or fish, etc. See
"Pate" for description; an earthenware pot used
in cooking and serving pasta.
Test market (food industry
A market area representative of the average
term):
national demographics and buying patterns,
which is chosen to test new products, promotions

and to forecast sales. See trading area.

Test store (food industry term): A retail store used to test a product to determine
buying and merchandising practices. See pilot
store, storewide promotion.
Texas butter:
A butter substitute of hot lard, flour and water.
Texture:
Indicates the appearance of a cut portion of
bread or cake.
Thai Chilies:
Known as hang prik (Thai), cabe or lombok
(Indonesian), cabai or cili (Malaysian), Ot
(Vietnamese). Fresh explosive chilies 3 to 4
inches long, and 1/2 to 3/4 inches wide. Their
color ranges from the fresh green state to various
stages of yellow to red in a ripened state. They
are also sold dried and are often soaked in hot
water before using.
Thermometer:
A device designed to measure temperatures; can
be calibrated in Fahrenheit and/or Celsius and
can be a column of mercury with temperatures
indicated on a glass tube or a stem-type
thermometer in which temperatures are noted by
an arrow on a dial or a digital readout.
Thermophilic:
Cheesemaking term which describes the
temperature at which the culture thrives. From
the Greek words thermo- meaning heat- and
philic, which means loving. Thermophilic cultures
require a higher temperature than mesophilic
cultures.
Thicken:
The process of making a liquid substance dense
by adding a thickening agent (ex. flour, gelatin) or
by cooking to evaporate some of the liquid.
Thin:
To dilute a mixture by adding more liquid.
Third party (food industry term): An independent organization that offers a service
that links a supplier and a distributor in some
way. The term can apply to providers of EDI,
warehousing or logistics services.
Third party reconciliation (food A process of balancing insurance claims paid
industry term):
versus claims due from a third-party company.
Throughput (food industry
The products received, stored and shipped by a
term):
distribution center.
Thuringer cervelat:
A fresh, smoked sausage named after the former
German region of Thuringia. Coriander (also
called "cilantro") is an important spice used in
this variety of sausage.
Thyme:
A low-growing herb (Thymus vulgaris) with small
purple flowers and tiny, gray-green leaves; the
leaves have a strong, slightly lemony flavor and
aroma; used fresh or dried.
Ticket price (ticket) (food
A product's retail price.

industry term):
Tie and high (food industry
term):

Tie-in ad (food industry term):

Tie-in items (food industry
term):
Tie-in merchandise (food
industry term):

The width and height of freight on pallets and

warehouse storage racks. "Tie" refers to the
number of dimensions of each tier (layer) of
standard pack product while "High" means the
total physical height of one or more "Ties"
making up the unit load.
A retailer's advertisements used to meet the
promotional requirements of a manufacturer.
See related items.

A multi-product display method in which a highimpulse item is linked to a staple or featured

item.
Tie-in promotion (food industry A promotion in which two products are displayed
term):
together and one item is given away or sold at a
lower price with the purchase of the other.
Tie-in sales (food industry
A retailer's promotion of a product to meet
term):
manufacturer requirements during a specified
time period.
Tierno:
[Spanish] tender.
Tilefish:
This low:fat Atlantic fish is delicately flavored and
has a flesh that is firm yet tender. Available fresh
and frozen, in steaks and fillets. Suitable for just
about any cooking method.
Timbale:
(TIHMbuhl; tihmBAHL) A highsided, drumshaped
mold that can taper toward the bottom. The food
baked in the mold is usually a custard based
dish. It is unmolded before serving.
Timbale:
[French] a molded dish. Also a high-sided pie
crust filled with cooked meat, fish or fruit.
Time and attendance systems An electronic system used to plan, monitor and
(food industry term):
report employees' work hours.
Time and temperature
Label-sized, chemical-filled packets that are
monitoring (ttm) devices (food attached to shipping cartons and indicate when
industry term):
the cartons have been exposed to fluctuating
temperatures.
Time clock (food industry term): An instrument that records the time an associate
begins and ends work. The time is usually
displayed on a time card or electronic monitor.
Used to calculate hourly wages or weekly wages
for hours worked.
Time lag (food industry term): The time between the introduction of a new
product and its availability in a retail store.
Timetable (food industry term): The delivery schedule and requirements for a
new product promotion.
Tinga:
[Spanish] stew.
Tipsy cake, tipsy pudding:
Sponge cake soaked with sherry and brandy,

Tiramisu:

To Taste:
Toad in the Hole:
Toast
Toast points:
Toast:
Toast:

Toasting (nuts):

Tocino:
Tofc (food industry term):
Tofu:
Tofu:

covered with custard and almonds.

An Italian dessert which is very popular in the
US. Tiramiso consists of sponge cake, soaked
with an espresso syrup and layered with a
sweetened mascarpone cheese and chocolate
sauce.
Common reference to adding salt and pepper to
a recipe according to personal taste. Start with a
small amount, taste and adjust as necessary.
An English dish consisting of pieces of meat or
sausages covered with batter and baked in the
oven.
Making an item crisp and hot by grilling or
broiling on both sides; usually applies to bakery
products, such as bread
Toast slices, cut in half diagonally.
To brown by means of dry heat.
Most commonly, to brown using a dry heat
source such as an oven or toaster. However,
many recipes call for toasting seeds, nuts, grains
or spices before mixing with other ingredients to
add flavor. They may be toasted in an oven or in
a skillet, with or without oil, using a low heat,
stirring or tossing often, until nicely browned,
being very careful not to burn.
Using heat to bring the oils closer to the surface
of the nut which brings out more flavor. Method is
useful in low fat cooking in order to use less nuts.
Toasting also makes removing the skins off of
nuts easier. Toasting also gives the nuts a much
better flavor.
[Spanish] bacon. Cured ham with added color.
Trailer on flat car.
A cake made of bean curd, which is made from
soybeans. High in protein, tofu is often used as a
meat substitute in vegetarian dishes.
Also called bean curd, a bland, cheese- or
custard-like food made from processed soy
beans. It comes in various degrees of firmness
and is a very high source of protein.
There are two broad categories of tofu: firm tofu
and soft (or silken) tofu.
Firm tofu is the more versatile of the two
varieties.
Silken tofu is best eaten raw or used in soups,
most notably miso soup. Silken tofu does not stir

fry well. Because of its consistency, it will not

absorb the flavors of the meats and vegetables
being fried as firm tofu will, and also it tends to
crumble.
Both firm and silken tofus are available in most
grocery stores in the vegetable section. Tofu is
like a dairy product in that it must be refrigerated
and has a short shelf life. It is normally sold in
plastic tubs, immersed in water. Naturally, the
water should be poured off, the tofu rinsed and
patted dry before using. Silken tofu often comes
inside foil packages from Japan. In this case, the
silken tofu is ultra-pasteurized and so has a very
long shelf life. Firm tofu is always fresh.
Tofu fermented soybeans made into a
concentrated curd form. Originally from Japan.
Tofu is astringent, sweet, cooling and heavy, Tofu
is mild tasting and very versatile. It will take on
the flavors of any food it is cooked with. Tofu is
high in calcium, iron and phosphorus. Good for
Kapha, use extra spicing, Vata, should eat in
small quantities because it may cause
constipation. Pitta, very good for strong Pitta and
cooling. Tofu should always be prepared by
cooking or warming and needs warming spices
cooked with it for easy digestion. Use Cumin and
Coriander. Do not overcook tofu. It should be
gently cooked and heated. Eat small quantities of
tofu (3 or 4 ounces) at a time.
Tofu is made from soybean milk mixed with a
thickener and pressed to form a block. Not only
is tofu an excellent vegetable protein, but recent
discoveries have found estrogen-like compounds
that lower risk in breast and prostrate cancers.
By promoting calcium retention in bones,
soybean products lower the risk of osteoporosis.
Soybeans are the perfect food. They contain very
little cholesterol and saturated fats; the fat is
mostly unsaturated. Soybeans provide a
complete protein, approximately 35% protein,
compared to 40% in other legumes. It is high in
vitamins A, B1, B2, E, niacin, calcium, lecithin
and mineral salts. It contains amino-acids, such
as linoleic acid, which is one of the Omega-3
fatty acids, helpful in reducing heart disease.
Soybeans contain genistein, a plant-based

Toiletries merchandiser (food

industry term):
Tomally:
Tomate verde:
Tomate:
Tomatillos (tomates verdes):

Tomatillos:

Tomato:

Tomillo:
Tonnage items (food industry
term):
Tonnage throughput (food
industry term):
Tonno:
Top:
Toronja:
Torrejas:
Torrone:
Torsk:
Torta Rustica:

estrogen known as phytoestrogens, which helps

to blocks the growth of tumors and prevent the
growth of cancer. Overall, soybeans contribute to
a healthy diet, rich in nutrients that help in the
prevention of cancer, heart diseases and
postmenopausal symptoms.
A health and beauty care (HBC) rack jobber.
The liver of the lobster.
Mexican green tomato.
[Spanish] tomato.
[Spanish] frescadillas; plum-sized, bright green
fruit, covered with a light green papery husk; they
have a citrus-like, acidic flavor; taste best when
they are brilliant green in color; often called
green tomatoes, they are more closely related to
the kiwi fruit than to tomatoes, and are members
of the gooseberry family. Also a member of the
nightshade family; originally eaten by the Aztecs;
the best substitute is small green tomatoes. If
using fresh, remove the papery husks. Canned
are a good substitute, but rinse well before using.
Small, green, firm, tomatoes. They are covered
with a paper like husk that's removed before
cooking. Their acid flavor add a great flavor for
sauces.
The fleshy fruit of the Lycopersicon esculentum,
a vine native to South America and a member of
the nightshade family; used like a vegetable,
tomatoes are available in a range of sizes, from
tiny spheres (currant tomatoes) to large squat
ones (beefsteak tomatoes) and colors, from
green (unripe) to golden yellow to ruby red.
[Spanish] thyme.
Low-gross profit items that have a high turnover
rate. See selective selling.
The number of tons of merchandise passing
through a distribution center per labor hours for
all workers in the center.
[Italian] tuna.
To place one food item or mixture on top of
another.
[Spanish] grapefruit.
[Spanish] egg fritters.
Nougat candy.
A large saltwater fish related to the cod. It has a
firm, lean flesh. Also called "cusk."
A large pie similar to coulibiac, filled with salmon,

Torta:
Torta:
Torta:
Torte:
Torte:
Tortellini:
Tortellini:

Tortelloni:
Tortilla:

Tortilladora:
Tortillas de Harina:

Tortillas De Mais:

Tortillas:
Tortilleria:
Toss:

cabbage or spinach, eggs, and mushrooms.

Other versions use meat or sausage in the filling.
The crust is usually made of bread dough and
sprinkled with salt before using.
Stiffly beaten eggs leavened with baking powder
and seasoned with salt and oregano, then deep
fried. Served during Lent with chile.
[Italian] tart.
[Spanish] hero sandwich; often made with a
bolillo; also made with tortillas fried semi-crisp.
A decorated cake with several layers. The layers
of a torte are often made with ground nuts or
breadcrumbs, and very little flour.
Dessert of the cake or meringue type, usually
rich in eggs or nuts.
Italian for small twists and used to describe
small, stuffed pasta shaped like a ring.
A small, stuffed pasta pocket made from little
rounds of dough, then twisted to form dumplings.
Fillings can be made with anything and are
served sauced or in a simple broth.
This is a larger version of the tortellini.
[Latin American] a very thin Mexican bread made
of corn or wheat flour. They are served both soft
and fried. A round, flat unleavened bread made
from a dough of wheat flour or corn flour; the
staple of all Latin American cookery.
[Spanish] small handcranked machine for making
tortillas.
Flour tortillas made from wheat flour. Ussually
are 7: 10 inches in diameter and 1/4 inch thick.
They remain mostly white after cooking on a
griddle, but are flecked with brown and puffed in
spots. Used for burritos and as an
accompaniment to any Southwestern meal.
Corn tortillas made from masa pressed into a thin
pancake, then quickly singed or "blistered" on a
hot griddle. Used for enchiladas, tacos, taquitos,
chalupas, huevos rancheros, tostadas
compuestas.
An unleavened Mexican bread, tortillas are flat
and round. They may be made with flour or masa
(corn flour).
[Spanish] establishment where tortillas are made
and sold.
To combine ingredients by gently turning over
until until blended. Most commonly refers to a
salad, but is used for many other preparations.

The easiest and most efficient way to toss is with

a good pair of tongs. Alternately, two spoons,
forks or one of each may be used.
Tostada:
[Spanish] corn tortilla fried crisp and garnished.
Tostadas Compuestas:
Corn tortilla cups filled with chile con carne
topped with shredded lettuce, chopped tomatoes,
and grated cheese.
Tostadas:
1. Open-faced taco. 2. Corn tortillas cut in pieces
and fried until crisp. Salted or sprinkled with chile
powder. Served for dipping with salsa,
guacamole, or chile con queso.
Tostados:
[Spanish] fried corn tortillas with toppings; bowls
made by frying corn and flour tortillas in a tostado
fryer.
Tostones:
[Spanish] fried plantain slices.
Total distribution (food industry A standardized process where marketing
term):
practices are coordinated to eliminate inefficiency
and reduce cost.
Total order lead-time (food
See order lead time.
industry term):
Total taxes on income (food
The federal and state taxes based on net income
industry term):
imposed on supermarket companies.
Tote (food industry term):
A plastic container, usually used to ship
merchandise such as HBC items.
Totopos, tostaditas:
[Spanish] southern Mexican term for tortilla
chips.
Touch screen (food industry
A computer screen with sensors that respond to
term):
touch.
Tournedo:
A fillet of beef from the heart of the tenderloin,
approximately an inch thick. This term is rarely
used in America today, being replaced by filet of
beef or filet mignon.
Tourte:
Similar to pate en croute, these are pies made in
a round shape and served cold. They are
generally highly seasoned and preparations are
indicative to the region they are from.
Tpr (food industry term):
Temporary price reduction.
Trade (food industry term):
An industry term for the grocery industry which
includes wholesalers, retailers, food brokers,
vendors and associations.
Trade advertising (food industry A manufacturer's advertisement directed toward
term):
the retailers or wholesalers who sell their
products.
Trade advisory board (food
Retailers invited to serve on an advisory board
industry term):
by manufacturers to discuss industry-related
issues, solve problems, and provide input.
Trade association (food
A nonprofit group that serves the information
industry term):
needs of a particular industry and represents its

mutual interests, e.g., education, legislation,

media relations.
Trade deal (food industry term): See deal.
Trade discount (food industry An off-invoice cash discount from a list or
term):
suggested resale price
Trade letter (food industry
A manufacturer's notice describing a promotion,
term):
new products, contests, deals, etc. and the
policies and procedures for implementation.
Trade margin (food industry
See margin.
term):
Trade name (food industry
A product's brand name.
term):
Trade promotion (food industry A special manufacturer's offer made to retailers,
term):
such as allowances for advertising and/or
merchandising.
Trading area (food industry
A population center or metropolitan area with
term):
similar demographics, buying patterns and
expectations. See distributing area.
Trading stamps (food industry Stamps given at checkout to encourage
term):
customer loyalty. Redeemable for cash or
products.
Traffic (food industry term):
In retailing (Food Industry term): The number of
people moving through a retail store or
department. In warehousing: The number of
product turns.
Traffic builder (food industry
A product offered below retail price to attract
term):
customers.
Traffic flow (food industry
The shopping pattern designed for a retail store
term):
or department.
Traffic pattern (food industry
The shopping path customers take through a
term):
store or department.
Trailer (food industry term):
A mail-in incentive attached to a product to
increase the sales of a slow-selling product in an
otherwise fast-moving category.
Trailer on flat car (tofc) (food
A truck trailer placed on a railroad flat car for
industry term):
shipping. Also known as a piggyback.
Trainee (food industry term):
An employee participating in a companysponsored training program.
Transfer credit (food industry
A form used to credit a store for merchandise
term):
that is transferred out.
Transfers (food industry term): Products exchanged between retail stores in the
same chain.
Tray (food industry term):
A container consisting typically of a corrugated or
chip board, low walled, open box wrapped with
plastic film.
Tray-pack (food industry term): A shipping package designed to be displayed by
removing the top.
Treacle:
[Great Britain] Molasses.

Tree display (food industry

term):
Trend (food industry term):
Trennette:
Trifle:
Trigo:
Trim platters (food industry
term):
Trim:

A freestanding display unit with a center pole and

hooks/shelves that resembles a tree.
A pattern of behavior. Also, trend (movement) of
sales.
Flat noodles, wider than fettuccine, that have one
flat edge and one scalloped edge.
A popular British dessert made with wine- or
liqueur-soaked sponge cake or macaroons, then
layered with fruit, jams and whipped cream.
[Spanish] wheat.
Meat pans, or lugs.

To remove undesirable portions of a food item

(ex. external fat from a cut of beef or stems from
grapes) before further preparation or service.
Trimming (food industry term): Removing discolored or damaged leaves or
spots to give produce a fresh and uniform
appearance.
Tripe:
The stomach lining of beef, pork, or sheep. Beef
tripe is the most commonly available. Tripe is
tough and requires long cooking. It is the prime
ingredient for menudo (tripe soup).
Tripe:
The edible lining of stomach (beef).
Tripe:
linings of the first and second stomach of a cow
or ox; it is the main ingredient of traditional
menudo.
Trout:
A delicately flavored fish that belongs to the
same family as salmon and whitefish. Most are
freshwater, but some are marine (sea trout). The
very popular "rainbow trout" has been
transplanted from California to many different
countries.
Trout:
Fish belonging to the salmon family and
generally found in freshwater. The best-known
variety, is the rainbow trout, which originates
from California. Trout are generally sold weighing
less than a pound and are prized for their
moderately fatty flesh and delicate flavor.
Truchas:
[Spanish] freshwater trout.
Truck farm (food industry term): A local farm that provides fruits and vegetables.
Truckload freight rates (food
The lowest transportation charged for shipping a
industry term):
full truckload.
Truckload order (food industry An order that can completely fill a dry or
term):
refrigerated truck trailer. Also known as a full
truck.
Truffle:
This is a tuber of unusual flavor and aroma. It is
savored in Italian and French cookery, and due
to its scarcity, draws a very high price. The truffle

Truite:
Truss:
Truss:
Try out:
TSP or TVP:

Tsukemono:

Tube Pan:
Tube pan:

has yet to be successfully cultivated, though a

fine substitute is now being grown in California.
The black truffle of Perigord and the white truffle
of Piedmont are highly prized for their
exceptional flavors. The black truffle requires
cooking to allow the flavors to be fully achieved.
Conversely, the white truffle is best when shaved
directly on the dish before eating. The aroma of
truffles is strong enough to permeate egg shells
when the two are stored together. Due to their
short growing season and large demand, truffles
can reach a price of up to $800 per pound.
Frozen and canned forms are more accessible,
but their taste never reaches that of fresh truffles.
Also, a very rich chocolate candy.
[French] trout
To tie or skewer meat into a neat shape before
cooking.
To tie up, as a bird, so that all parts will remain in
place while cooking.
To heat fat slowly until it liquefies and can be
drawn off.
Textured soy protein (TSP) or (TVP) is made
from defatted soy flour that is compressed and
processed into granules or chunks. It is sold as a
dried, granular product. When it is rehydrated
with boiling water, TSP has a texture similar to
ground beef. TSP is also available in chunk-size
pieces that take on the consistency of stew meat
when rehydrated. It is available in bulk in
specialty markets and health food stores. TSP is
packaged under various brand names at higher
prices in most health food stores. If you purchase
the prepackaged variety, note the added sodium
content and adjust the recipe accordingly. TSP is
also available in rehydrated form in the frozen
foods section of many grocery stores under
brand names such as Green Giant Recipe
Crumbles. One cup of dehydrated TSP is about
two cups rehydrated.
Japanese term for pickled vegetables. The
Japanese pickle a variety of vegetables, using
various techniques, and serve them with
practically every meal, including breakfast.
A deep, ring-shaped cake pan with a hollow tube
in the center; used for baking cakes, particularly
angel food and sponge cake.
Ring-shaped tin for baking cakes. Most often
used to prepare sponge cakes and angel food

Tuiles:
Tumeric:

Tuna:

Tuna:

Tuna:

Tunas:

Tunken:
Tunnel:
Turbinado sugar:
Turducken:
Turkey:

Turmeric:

Turmeric:

Turn business (food industry

cakes.
Crisp, paper thin cookies named for their tile-like
appearance. They are often flavored with almond
slices, lemon, and vanilla.
A bright yellow spice used primarily in
commercial curry powder. It is also used in sweet
pickles and for various dishes requiring a yellow
color. This is used as a coloring substitute for
saffron.
A saltwater fish related to the mackerel. Probably
the most popular fish used in canning today.
Tunas have a distinctive rich:flavored flesh that is
moderately high in fat and has a firmly textured
flaky but tender flesh.
A member of the mackerel family, and a popular
fish for canning. There are many varieties of
tuna, including albacore, bluefin, yellowfin and
bonito.
An excellent steak fish (and the most popular
canned fish), with tender, flaky, and highly
flavorful flesh; Look for bluefin but settle for
yellowfin if need be.
[Spanish] prickly pear cactus fruits which turn
from green to ruby red; their juice is magentacolored; their exotic flavor is like a blend of
pomegranates, cherries and strawberries; the
fruit is used in making jelly, candies and syrup.
[German] sauces.
To overmix batter. The finished product is riddled
with holes or tunnels.
Raw sugar that has been refined to a light tan
color by washing it in a centrifuge to remove
surface molasses.
A Louisiana specialty: a chicken stuffed inside a
duck stuffed inside a turkey.
An American game bird from the pheasant family
that has been domesticated. Self:basting turkeys
have been injected with butter or vegetable oil.
"Roaster:fryers" (6:
A yellow spice with a warm and mellow flavor,
turmeric is related to ginger. Turmeric is used in
prepared mustard and curry powder, and it's a
popular ingredient in Middle Eastern cooking.
[Indian] a rhizome that is dried and ground, then
utilized to spice and color dishes bright yellow.
Primarily used in Indian and Southeast Asian
cooking.
Product replenishment during nonpromotional

term):

selling periods with manufacturer's shipping

volume closely tracking consumer purchases.
See promotional business.
Turnip Greens:
A strong-flavored green, turnip greens have long
been popular in the South. Turnip greens may be
boiled, steamed, or stir-fried. In the South, they're
often cooked with salt pork or ham hocks and are
almost always served with cornbread.
Turnip:
A popular root vegetable with dense flesh. Fresh
turnips can be found year round and store well.
Small younger varieties tend to have a sweeter
taste and more delicate flavor.
Turnip:
A root vegetable with a sharp flavor that mellows
and sweetens when cooked.
Turnover (employee) (food
The rate at which employees are hired and
industry term):
terminated.
Turnover (stock turn) (food
The number of times the total value of products
industry term):
stored in the distribution center at any one time is
sold and replaced each year. Computed by
dividing the annual cost of goods sold by
average inventory on hand at cost.
Turnover buying (food industry The purchasing practice of maintaining a
term):
minimum stock of products in order to increase
return on capital invested. See speculation.
Turnover order (food industry A product order obtained by a broker and given
term):
to a wholesaler for shipping to the retailer. Also
called a missionary order.
Turnover, inventory (food
The rate at which the investment in inventory is
industry term):
converted to sales. In inventory, the term is
sometimes used to mean the dollars in sales
generated by each dollar invested in inventory
(dollar sales divided by dollar inventories).
Turnover, retail (food industry The number of times the total value of products
term):
displayed in retail stores is sold and replaced
each year. For example, if a store sells $5,000
worth of a product at cost to stores each year
and maintains a $500 inventory, turnover is 10.
Turnovers:
Pastries filled with a savory or sweet mixture,
doubled over to the shape of a semicircle, then
baked or deep-fried.
Turque:
[Spanish] turkey.
Turtle Bean:
A small black bean, also known as "black bean."
The beans have long been popular in Mexico,
the Caribbean, and the Southern U.S.
Turtle:
Any of several varieties of shelled reptiles that
live on land, in freshwater, or in the sea. Turtles
can weigh over 1,000 pounds. Sea or Green
Turtles are best known as food.

Tusk:
Tutti Frutti:
Tzatziki Sauce:
Tzimmes:

U.p.c. (food industry term):

Ucc (food industry term):
Ucc/ean 128 (food industry
term):
Ucs (food industry term):
Ucs ii (food industry term):
Ucs ordering system (food
industry term):
Udon Noodles:
Udon:
Uffva (food industry term):
Ugli Fruit:

Ugli:

Ultragrain flour:

A large saltwater fish related to the cod. It has a

firm, lean flesh. Also called "cusk."
[Italian] Dried mixed fruits as added to ice cream.
Dipping sauce derived from yogurt, garlic,
cucumber, olive oil and lemon juice. Served with
calamari.
Traditionally served on Rosh Hashana, this
sweet Jewish dish consists of various
combinations of fruits, meat and vegetables. All
are flavored with honey and often with cinnamon
as well. The flavors of this casserole-style dish
develop by cooking it at a very low temperature
for a very long time.
universal product code.
Uniform Code Council.
Uniform Commercial Code, European Article
Number. (Also known as UCC-128.) A bar code
system and data format used for primary and
secondary product identification in Europe.
Uniform Communication Standard.
A software program that facilitates the transfer of
promotional announcements and price changes.
(Uniform Communications System) electronically
transmits data, orders, promotional information
and price changes between manufacturer and
distributor.
These Japanese wheat-flour noodles can be
purchased either fresh or dried. They are often
used in soups.
Thick wheat noodles used in Japanese cooking.
United Fresh Fruit and Vegetable Association.
A Jamaican fruit with loose, yellow-green skin.
The fruit is thought to be a cross between the
tangerine and the grapefruit with a grapefruitorange flavor.
An irregular-shaped citrus fruit hybrid between a
grapefruit and a tangerine native to Jamaica. It is
available around the United States from winter to
spring. It has an acid-sweet flavor and is an
excellent source of vitamin C.
100% whole wheat flour made by using a special
flour milling process developed to produce a
lighter-colored, ultra smooth texture whole grain
wheat flour with the texture of white flour.
Ultragrain flour may be
100% whole white wheat flour
All-purpose/Ultragrain flours blended

Umido:
[Italian] stew.
Unaffiliated retailer, unaffiliated An independent retailer who has no interest in
store (food industry term):
nor is affiliated with voluntary merchandising
groups sponsored by wholesalers.
Unbleached flour:
Flour that is bleached naturally as it ages; no
maturing agents are used in the milling process.
It may be used interchangeably with bleached
flours and has no nutritive differences.
Unconcealed loss or damage
Obvious product damage and/or shortages that
(food industry term):
occurred during shipping to a retailer/wholesaler.
See concealed loss or damage.
Uncooked, pressed:
Curds not cooked but pressed to obtain a firm
texture (Cheddar, morbier, mont asio,
manchego).
Underproofed loaves or rolls:
Shaped bread or rolls which have not reached
the desired height or volume before they are
baked.
Under-ring (food industry term): A cashier ringing a product at a price that is less
than actual price.
Understock drawers (food
Drawers that have excess stock stored
industry term):
underneath regulation shelving.
Uniform code council (ucc)
The nonprofit administrative and education
(food industry term):
organization that works with American and
Canadian industry to develop and administer
product identification, bar codes and electronic
data interchange standards.
Uniform communication
A set of standard transaction sets for the grocery
standard (ucs) (food industry
industry that allows computer-to-computer,
term):
paperless exchange of documents and
information.
Uninterruptible power system An emergency power unit used to back up a
(ups) (food industry term):
primary system.
Unit (food industry term):
A standardized package or amount used in
shipping, e.g., pallet, slip sheet.
Unit load (food industry term): One or more transport packages or other items
held together by such means as a pallet, slip
sheet, strapping, interlocking, glue, or plastic
wrap making them suitable for transport, stacking
or storage as a unit.
Unit of sale (food industry
A container with one or more consumer units,
term):
usually with a fixed count and identical product,
that is bought and sold by trading partners. Unit
of sale for grocery can range from standard pack
units to planned promotional sizes.
Unit pricing (food industry
Additional information on a product price used by
term):
shoppers to compare the retail price of the item
plus an additional price per measure, such as
price per pound, per pint, etc.

Unit sales (food industry term): The total sales volume of a product for a
specified time period. See movement.
Unit stocking (food industry
A shelf-stocking method that requires a stocker
term):
to handle each individual item separately.
United dairy industry
O'Hare International Center 10255 W. Higgins
association (udia) (food
Road, Suite 900 Rosemont, IL 60018-5616 (708)
industry term):
803-2000
United fresh fruit & vegetable
727 N. Washington St. Alexandria, VA 22314
association (uffva) (food
(703) 836-3410
industry term):
United states department of
A federal agency that oversees food production
agriculture (usda) (food
and inspection. The USDA establishes grade
industry term):
standards for commodities, conducts agricultural
research, and makes results available,
administers food programs, such as food stamps,
and distributes food and nutrition information.
United states department of
A federal agency that oversees trade and
commerce (usdc) (food industry competition. The USDC establishes grade
term):
standards for seafood commodities, conducts
agricultural research, and makes results
available.
United states grade stamp (food Signifies that a product is clean, safe and
industry term):
wholesome, and has been produced in an
acceptable establishment, with the appropriate
equipment, under the supervision of federal
inspectors. It also indicates the product is of a
specific grade, identified by the appropriate
United States grade designation, as determined
by a federal inspector according to established
requirements of United States grade standards.
Unitized shipment (food
Product palletized or slipsheeted for easier
industry term):
shipping and handling.
Unitized shipping (food industry Shipping an item in case amounts standardized
term):
to the warehouse slot of the distributor.
Universal code council (ucc)
The central data bank for identification numbers,
(food industry term):
education and support for the Uniform
Communication Standard (UCS) program.
Universal communication
A computer system that uses uniform
system (food industry term):
communications standards to enable retailers,
wholesalers, and suppliers to communicate.
Universal product code (u.p.c.) A number and bar code that identifies products,
(food industry term):
which is scannable.
Unix (food industry term):
A major multi-user multiprocessing operating
system, which is the leading operating system for
minicomputers. Bell Laboratories developed it in
the early 1970s. It is written in a high-level
programming language called C.
Unleavened:
A word to describe breads, cakes, or other baked
goods that do not use a leavening agent, such as

baking powder, baking soda, yeast, or cream of

tartar.
Unleavened:
Bread made without a raising agent. Baked thin.
Unmold:
To remove molded food from its container.
Unsalable allowance (food
A discount that is given to cover the anticipated
industry term):
amount of unsalable products, e.g., perishables.
Unsalable center (food industry A specific location in the retail store or
term):
department where damaged products are sent.
Unsalables (food industry
Products unworthy of sale, e.g., damaged, out of
term):
date, spoiled.
Unsalted Butter:
Butter which contains no salt. Unsalted butter is
more perishable than butter with salt.
Unsaturated Fat:
A kind of fat that is in liquid form at room
temperature.
Unsaturated fats:
Mainly come from plants and are liquid (oil) in
form. Largely polyunsaturated fats include corn
oil, soybean oil, sunflower oil, and sesame oil.
Largely monounsaturated fats, which may lower
blood cholesterol levels, include olive oil, canola
oil, and peanut oil.
UNSWEETENED (Bitter):
Chocolate liquor that has no sugar added to it. It
has a cocoa butter content between 50% and
58%. It is usually used for baking.
Unsweetened Baking
You don't eat unsweetened chocolate. It has no
Chocolate:
added sugar and is generally composed of 55%
cocoa butter and 45% chocolate mass from the
bean. It has an intense chocolate flavor that has
to be tempered by sugar and other ingredients.
Unsweetened chocolate:
Chocolate with no added sugar; generally
composed of 55% cocoa butter and 45%
chocolate mass from the bean. Produces an
intense chocolate flavor that must be tempered
by sugar and other ingredients.
Upcharge (food industry term): A wholesaler's charge for a product that is based
on the product 's cost plus handling and storage
costs.
Upright Chicken Roaster:
A vertical, cross-braced metal stand used to
roast poultry; prevents poultry from cooking in its
own drippings.
Upright doored merchandiser A portable refrigerated display unit that can be
(food industry term):
free-standing or placed against a perimeter wall.
Upright freezer (food industry An upright refrigerated display unit with doors
term):
used for merchandising frozen foods.
Upright wall merchandiser (food A refrigerated, self-service, fixed display case
industry term):
that is placed against a perimeter wall.
Ups & downs (food industry
Prices that change both up and down on a
term):
weekly basis, directly relating to manufacturers'
specials at warehouse level.

Ups (food industry term):

Upside down cake:

Uninterruptible power system.

A cake made by arranging fruit in the baking pan,
over which the batter is poured. When cooled it is
inverted so that the fruit is on the top.
Upside-Down Cake:
An upside-down cake is generally made by first
covering the bottom of the baking pan with butter,
sugar, and arranged fruit. A cake batter is then
poured over the fruit. The baked cake is inverted
onto a serving plate, which makes the fruit
bottom the top of the cake.
Upstream trading partners (food For the retailer, the upstream trading partners are
industry term):
the wholesalers, and, in other cases, the
supplier. For the wholesaler, the upstream
trading partner is the supplier.
Usda (food industry term):
United States Department of Agriculture.
Usda grade (food industry
United States Department of Agriculture grades
term):
that relate to a specified quality of product. Grade
denotes quality and USDA denotes product
inspected for wholesomeness.
Usdc (food industry term):
United States Department of Commerce.
Utility (food industry term):
United States Department of Agriculture (USDA)
grade of beef. Utility grade meat comes from
older cattle and is used to produce sausages or
canned beef entrees, such as beef stew.
Uvas:
[Spanish] grapes.
[Spanish] beef.
Vaca:
Vacherin:
A crisp, sweet meringue shell used as a serving
vessel for fruit and ice cream. A dessert of ice
cream and raspberry sherbet. A chestnut dessert.
Vacuum packaging (food
A packaging process in which air is removed
industry term):
from a package as it is sealed.
Vainas de maiz seca:
[Spanish] dried corn husks.
Vainilla:
[Spanish] vanilla; it was cultivated by the Aztecs
and is native to the New World; the intensely
fragrant bean from a variety of orchid native to
Mexico; used to flavor desserts, ice cream and
beverages; do not purchase the inexpensive
imitations which are made from the tonka bean
because it may be a carcinogen.
Valencienne:
A sauce for rice containing tomatoes,
mushrooms, meat strips, and grated cheese.
Value added network (van)
A company that acts as a clearinghouse for
(food industry term):
electronic transactions between trading partners.
Value-added reseller (var) (food A reseller of computer equipment whose services
industry term):
frequently include software integration
Vampiro:
[Spanish] drink made with Sangrita and tequila.
Van (food industry term):
Value added network.

Vaniglia:
Vanilla Extract:

Vanilla Sugar:

Vanilla sugar:
Vanilla:
Vanilla:

[Italian] vanilla.
A vanilla-flavored product made by macerating
chopped vanilla beans in a water-alcohol solution
to extract the flavor; its strength is measured in
folds.
A flavored sugar made by burying vanilla beans
in granulated or confectioners' sugar. Vanilla
sugar can be used as an ingredient or decoration
for baked goods, fruit, and desserts.
Granulated sugar flavored with vanilla by
enclosing it with a vanilla pod in an airtight jar.
An aromatic spice with a warm flavor, vanilla is
the seed pod of an orchid. It's available dried or
as an extract.
A plant native to Mexico now common in areas
throughout the West Indies and Indian Ocean.
The pod is used to make extracts which we use
in cooking. The whole pod may also be
purchased and used as a fragrance or split and
scraped to allow the tiny seeds to flavor the dish.
The split pods are often placed in granulated
sugar to make vanilla sugar. Also comes in a
liquid extract form, which is made by processing
vanilla beans in an alcohol-water solution. Make
sure the extract you buy contains vanilla and
alcohol only, and not vanillin, for best flavor.
Vanillin, is an artificial ingredient made from
wood.
Value-added reseller.
Cost, Variable.

Var (food industry term):

Variable cost (food industry
term):
Variable expense (food industry An expense that is proportional to the amount of
term):
merchandise sold. Includes equipment and
supplies used to price merchandise, as well as
any special packages that customers need to
take merchandise home.
Variety (food industry term):
The practice of carrying a complete line of a
brand and several different brands, so that
customers will have the widest possible choice.
Variety checklist (food industry A list used by supervisors to ensure the store is
term):
carrying a complete variety of products.
Variety Meats:
Also known as "offal," variety meats are usually
organ meats, such as brains, heart, kidneys,
liver, etc.
Variety/general merchandise
Stores that carry a diverse line of variety goods,
stores (food industry term):
usually at the low end of the price scale.
Vdu (food industry term):
Video display unit.
Veal:
Calves that are slaughtered from 1:

Veal:

Veal:
Veau:
Vegetable marrow:
Vegetable oil:
Vegetable Oil:

Vegetable shortening:

Vegetable Shortening:

Vegetarian:

Vehicle scheduling (food

industry term):
Velocity (food industry term):
Veloute:
Veloute:

Velveting:

Meat from calves slaughtered when younger

than 9 months (usually at 8-16 weeks); has a
lean, light pink flesh, delicate flavor and tender,
firm texture.
meat from a calf no older than eight weeks.
[French] veal.
A tender egg-shaped gourd, usually served
stuffed.
See oil.
A general term describing blends of different
vegetable oils such as corn, safflower, rapeseed,
cottonseed and/or soybean oils; these blends are
generally intended to have little flavor and aroma
and to be used as all-purpose oils.
Vegetable oil (soybean or cottonseed) that is
hydrogenated so it will be a solid fat. It is 100
percent fat with no water, milk fat, or other solids
added. It is nearly flavorless and is used for
imparting flakiness and tenderness.
Vegetable oil that has been chemically altered
(hydrogenated) into a solid state. This process
converts the mixture into a saturated fat,
eliminating any benefits of a polyunsaturated fat.
A person who does not consume animal flesh or,
in some cases, any animal byproducts. Vegans
do not eat any animal-derivative foods including
butter, cheese, eggs and milk. Ovo-lacto
vegetarians allow such animal-related foods, but
do not eat meat. Some vegetarians will eat fish
and/or poultry, but no red meat.
A transportation routing plan designed to
maximize fleet utilization.
The sales movement of a product measured
against the category.
(French) A sauce made with veal stock, cream,
and tightened with a white roux.
[French] an extremely smooth creamy sauce of
various stock bases thickened with a roux. This
is used as a base for other more complex
sauces, though it may be used alone.
[Asian] A Chinese cooking technique used in stirfrying. The chicken breast is coated in a mixture
of egg white and cornstarch (rice wine or dry
sherry and salt are frequently added), marinated
for up to 30 minutes, and then cooked very
briefly in hot oil until the color turns to white. After
velveting, the chicken is added to the stir-fry, to
finish cooking with the other ingredients.

Venado:
Vendor (food industry term):
Vendor coupon (food industry
term):
Vendor managed
quick/continuous
replenishment (vmqr) (food
industry term):
Vendor-managed inventory
(vmi) (food industry term):
Venison:

Venison:

Venison:
Vent:
Verde:
Verdolagas:
Verdura:
Verduras:
Vermicelli:
Vermicelli:
Veronique:
Version a upc (food industry
term):
Version e upc (food industry
term):
Vertical arrangement (food
industry term):

Vertical case (food industry

term):

[Spanish] venison; antelope or deer meat; a lean

meat, it needs moist heat to keep it tender.
A person or company that sells or delivers goods
or services. See supplier.
A coupon initiated and refunded by a supplier or
vendor.
See continuous replenishment.

A manufacturer's management of the inventories

inside a retailer's store, including sales
forecasting, promotional adjustment/ allowances,
ordering and delivery.
This term covers the meat from antelope,
caribou, elk, deer, moose, and reindeer. Venison
is probably the most popular large game meat
eaten today.
Meat from any member of the deer family that
broadly includes elk, moose, reindeer, caribou
and antelope; typically leaner and less tender
than meat from domesticated animals.
The flesh of the deer.
To allow the circulation or escape of a liquid or
gas.
[Spanish] green.
[Spanish] purslane (greens).
[Italian] vegetables.
[Spanish] vegetables.
Italian for little worms; used to describe very thin
spaghetti; available in straight rods or twisted into
a cluster.
[Italian] a very fine round noodle which means
"small worms". These are thinner than spaghetti
and thicker than capellini.
[French] containing or garnished with green
grapes.
A U.S standard bar code system (11 digits) that
identifies products.
A standardized bar code containing only seven
digits, the zero is suppressed.
The merchandising practice of displaying a brand
of products directly above and below each other,
e.g., canned vegetables or soups. Also called a
ribbon arrangement. See horizontal
arrangement.
An upright refrigerated display case with doors
for selling frozen products.

Vertical display (food industry

term):
Vertical selling (food industry
term):
Very small aperture terminal
(vsat) (food industry term):
Vexar (food industry term):

Vichyssoise:
Vichyssoise:
Vics (food industry term):
Victual:
Vidalia Onion:

Video conferencing (food

industry term):
Video display unit (vdu) (food
industry term):
Vienna sausage:
Vigo Coloring:
Vinagre:
Vinagreta:
Vinaigrette:

Vinaigrette:

Vinegar:

See ribbon.
A wholesaler marketing policy of soliciting only
one segment of the trade, e.g., restaurants,
convenience stores, grocery stores, institutional
buyers. See horizontal selling.
Networks designed for satellite communication.
A red screenlike, plastic sheet placed on top of a
rack in refrigerated cases, which allows cold air
to flow through to products on top of the vexar
sheet. Vexar also aids in housekeeping.
A cold potato and leek soup thickened with
cream and garnished with chives. The term is
now applied to many other tuber-based soups.
[French] thick cold smooth soup of potatoes and
leeks. Other versions now use zucchini, apples,
and carrots.
Voluntary inter-industry communication
standard.
Food or other provisions.
A Georgia-grown onion hybrid known for its
sweet, distinctively mild flavor; has an
international reputation as the "world's sweetest
onion."
Communication between two or more parties that
involves both a video and an audio link.
A computer terminal.
A small frankfurter, often served as an hors
d'oeuvre.
Common substitute for the yellow color of
saffron. Can be found in small envelopes in any
Latin American, Mexican, or Cuban market.
[Spanish] vinegar.
[Spanish] vinaigrette.
An oil and vinegar sauce usually used on salad
greens or other vegetables. Vinaigrette may
contain other seasonings, shallots, onions,
mustard, etc.
[French] a sauce commonly used to dress
salads, comprised of oil and acid, such s vinegar
or citrus juice. Emulsified vinaigrettes use egg
and/or mustard to stabilize the dressing. Other
combinations using acids other than vinegar,
such as wine or citrus juice, are also called
vinaigrettes.
From the French "vin aigre" (sour wine); a weak

solution of acetic acid derived from a fermented

liquid (such as cider, wine or beer) subjected to
bacterial activity.
Vinegar:
A clear liquid, consisting of chiefly acetic acid,
obtained by the fermentation of wine, cider or
malt beer.
Vintage:
A wine term which describes the year the grapes
were harvested, but used only if the wine was
made only from grapes grown that year. Wines
made from grapes harvested in various years is
called "non-vintage."
Virgin Olive Oil:
A first-press oil, with an acidity level between 1
percent and 3 percent, just slightly higher than
extra-virgin olive oil.
Vital Gluten:
See "Gluten."
Vitello Tonnato:
Thinly sliced roast or braised veal, served cold
with a creamy, piquant tuna sauce. This
combination may sound a bit unusual, but is
surprisingly delicious.
Vitello:
[Italian] veal.
Void (food industry term):
The process of removing an item after an order is
rung on a register.
Vol-au-Vent:
[French] a large round pastry case which is filled
with a sauced mixture of meat, seafood, or
vegetables then topped with a pastry lid. A small
puff paste shell with various fillings.
Volume (food industry term):
The amount of product sales by brand, category,
department or store.
Volume:
The measurement typically used to measure
liquids; volume measurements are commonly
expressed as liters, teaspoons, tablespoons,
cups, pints, gallons, fluid ounces and bushels.
Voluntary group (food industry A group of individually owned retail stores that
term):
buy from the same wholesaler and achieve
economies of scale, e.g., store name, private
label brand, advertising, merchandising.
Voluntary inter-industry
The electronic data interchange (EDI) standards
communication standard (vics) for marking products and shipping containers in
(food industry term):
the mass merchandising, apparel and
department store industries. VICS EDI is
maintained by the UCC.
Voluntary store (food industry An independent retailer operating a store and
term):
achieving economies of scale, i.e., advertising,
buying and merchandising patterns.
Voluntary wholesaler (food
A wholesaler serving single or multi-unit retailers,
industry term):
often under a common program name, providing
buying and retailing services.
Vorspeisen:
[German] appetizers.

Vsat (food industry term):

Very Small Aperture Terminal.

A device used to transform batter into crisp,
Waffle Iron:
golden waffles; available in electric or stove-top
models.
Waffle:
Batter cooked on a hot greased waffle iron.
Wagon jobber (food industry
A wholesaler that sells a limited variety and
term):
quantity of products from a truck.
Waldorf Salad:
The original Waldorf salad, created at New York's
Waldorf Astoria Hotel in the 1890s, contained
only apples, mayonnaise, and celery. It was later
that walnuts became part of the dish.
Wall shelving (food industry
Shelves attached to perimeter walls in a retail
term):
store.
Walnut Oil:
The oil extracted from the walnut. It can be quite
expensive and goes rancid quicker than most
oils. However, it gives most foods a wonderful
nutty flavor whether you cook with or drizzle it.
Use it on greens, pasta, or vegetables.
Walnut or hazelnut oil:
These highly flavorful oils should (almost) never
be used for cooking, but are wonderful in salad
dressing and drizzled over cooked foods. Always
refrigerate, as nut oils go rancid more quickly
than other oils.
Walnut:
Native to Asia and grows on walnut trees inside
green pods which turn brown and wood-like
when dried.
Walnuts:
Nuts with white flesh and a soft inner skin native
to the Middle East, but commonly called English
walnuts because they were first shipped from
Britain, where they are considered a delicacy
when eaten raw with cheese.
Wan (food industry term):
Wide Area Network.
Wand (food industry term):
A hand-held bar code reader used for ordering,
price checking, etc.
Wand scan ordering (food
The use of an electronic device (wand) to read
industry term):
shelf tickets, record quantities needed and thus
prepare an order electronically.
Want book (food industry term): A preprinted order book at a retail store.
Warehouse (food industry
A distribution center that orders, stores and ships
term):
products to retailers.
Warehouse buying account
A direct account that buys full-case quantities of
(food industry term):
products directly from manufacturers to sell and
ship to retail stores.
Warehouse club store (food
See club store.
industry term):
Warehouse receipt (food
A list of products received and stored in a
industry term):
distribution center.
Warehouse slot (food industry Space allocated in a warehouse rack for a

term):
specific product. Also called a slot or bin.
Warehouse stock (food industry The amount of an item in a distribution center.
term):
See floor stock; floor stock protection.
Warehouse store (food industry A low-margin grocery store combining reduced
term):
variety, lower service levels, minimal decor and a
streamlined merchandising presentation along
with aggressive pricing. Generally has no
specialty departments. This format attracts pricesensitive shoppers. Many warehouse stores
mainly offer dry groceries.
Warehouse withdrawal (food
The shipping of products to a retailer from a
industry term):
distribution center.
Warm:
A temperature of 105 to 1150F (40 to 460C for
liquid or food.
Warm:
To heat a food using a very low temperature of
approximately 1050F to 1150F.
Wasabi:
Also called Japanese horseradish, a pungent
green paste made from a rhizome of the
watercress family.
Wasabi:
Japanese green horseradish powder. Turn it into
Wasabi Paste by stirring in water, drop by drop
and used for dipping sauce with soy sauce when
eating sushi and sashimi. Available in Asian
markets in both powder and paste form.
Wash:
To apply a liquid to the surface of an object to
remove dirt; often a cleansing agent is added to
the liquid; the process may not kill
microorganisms.
Washed-rind:
Frequently orange, rinds washed or rubbed with
brine, wine, beer or brandy (pont l'eveque,
tallegio, Spanish mahon).
Waste circulation (food industry Readers of publications who are not prospects
term):
for an advertised product. Also, circulation in an
area where the advertiser's product is not
available.
Water Bath:
To place a container of food in a large pan of
warm water, which surrounds the food with heat.
The water bath is used to cook custards, sauces,
and mousses, and may be used to keep food
warm.
Water bath:
The French call this cooking technique "bain
marie." It consists of placing a container of food
in a large, shallow pan of warm water, which
surrounds the food with gentle heat. The food
may be cooked in this manner either in an oven
or on top of a range. This technique is designed
to cook delicate dishes such as custards, sauces
and savory mousses without breaking or curdling
them. It can also be used to keep foods warm.

Water buffalo:

A buffalo native to the Old World tropics with

large flattened horns. Also called "water ox."
Water Chestnut:
The fruit of a water plant (genus Trapa) native to
Southeast Asia; has a brownish-black skin, ivory
to tan flesh, crisp texture and slightly sweet, nutty
flavor; used in various Asian cuisines.
Water chestnut:
The tuber of a water plant known as the Chinese
sedge, which has a crisp, nutty texture. Found
sometimes fresh in Asian markets, canned water
chestnuts are readily available in most
supermarkets.
Watercress:
A member of the mustard family that can often be
found growing wild in and around streams and
brooks. Watercress has small, crisp, dark-green
leaves and a strong, peppery, slightly bitter
flavor; available year-round and customarily sold
in small bunches.
Watercress:
A member of the mustard family, this crisp, leafy
green has a piquant, peppery flavor.
Waterfall display (food industry A mass display that seems to flow from a case.
term):
Usually dummied and put up just prior to peak
traffic periods to encourage sales.
Waterglass:
Sodium silicate; used as a preservative for eggs
Watermelon:
The fruit of a water plant (genus Trapa) native to
Southeast Asia; has a brownish-black skin, ivory
to tan flesh, crisp texture and slightly sweet, nutty
flavor; used in various Asian cuisines.
Waterzooi:
A rich Flemish stew with chicken or fish and
assorted vegetables. The sauce is enriched with
a liaison of cream and egg yolks.
Wax Bean:
A yellow version of the green bean; has a slightly
waxier pod.
Wax Paper or Waxed Paper:
A paper with a thin coating of wax on both sides.
Wax paper is moistureproof and almost
transparent, often used to cover foods and line
baking pans.
Wax Paper, Waxed Paper:
Translucent paper coated on both sides with a
thin layer of wax. Though often replaced in
recent years by plastic wrap and aluminum foil,
wax paper is still a good choice for lining baking
pans and covering food in the microwave.
Waxing (food industry term):
Applying an edible wax to some fruits and
vegetables to help maintain a fresh, bright
appearance and to preserve product quality.
Waxy red or white potatoes:
Sometimes sold as "new" potatoes when they
are small, these are low-starch potatoes with thin
red or white skins.
Way-bill (food industry term):
A transportation company's shipping document

showing origin and destination of a shipment,

contents, weight and dollar value.
Weakfish:
Has a mouth that is easily torn by fishing hooks,
hence its name. This unusual fish with delicate
flesh flakes easily, making it quite difficult to
handle. Has a soft white to rosy flesh.
Web site (food industry term): A document written in hypertext markup
language (html) stored and retrieved on the
Internet.
Wedge:
A wedge-shaped cut of food, usually a section of
a round or oval product such as an apple or
lemon.
Weekend specials (food
Products offered for sale at special prices during
industry term):
peak shopping periods, Thursday to Sunday.
Weekly sales chart (food
A graphic representation of all weekly sales for
industry term):
the year and a description of the factors that
affected them.
Weekly sales forecast (weekly A projection of expected sales for a given week.
sales estimates; sales plans)
Based on past sales performance. Estimates are
(food industry term):
made from past weekly sales charts, weekly
sales index charts, and weekly sales logs.
Weekly sales log (food industry A record of sales, by department, along with a
term):
description of the factors affecting those sales.
Weeks-of-supply (wos) (food
The number of weeks that a wholesaler will stock
industry term):
an item based on the product turns.
Weigh-out (food industry term): The act of reaching the limit on the amount of
product that can be shipped in a truck because of
weight. See cube-out.
Weight:
The mass of heaviness of a substance; weight
measurements are commonly expressed as
grams (metric) ounces and pounds (U.S. and
Imperial).
Welsh Rarebit:
This is a cheese sauce made with ale and
seasoned with dry mustard, black pepper, and
Worcestershire sauce that is often served over
toast.
Welsh rarebit:
Melted cheese, usually mixed with milk, ale, or
beer, seasoned with dry mustard, black pepper,
and Worcestershire sauce and served over toast
or crackers.
Western union (food industry
A telegram wire used to transfer funds between
term):
locations or parties.
Wet produce (food industry
Vegetables requiring ice during shipment and
term):
display, e.g., lettuce, celery.
What if analysis (food industry Game-theory scenarios used by software to
term):
produce recommendations.
Wheat flour:
Milled from soft (lower protein) red or white
wheat for cakes, pastries, waffles, and other

Wheat kernels:
Wheel cheese (food industry
term):
Whelk:

Whelk:
Whey:
Whey:
Whip:
Whip:
Whip:

Whip:
Whipping Cream:

Whisk:

White chocolate:

products, or hard white or red wheat for pizza

crust, yeast breads, bagels, and some rolls or
hearth breads. High-protein durum wheat will be
used for flour or semolina for some specialty
breads, but is primarily a pasta wheat. Home
baking (called "family flour" in the milling
industry) wheat flour may be Unbleached or
bleached all-purpose, cake, pastry, whole-wheat
or graham, and bread flour.
wheat berries.
Round, uncut cheese.
A large marine snail that belongs to the mollusk
family. The flavorful foot:like muscle is rather
tough and must be tenderized by pounding. Look
for whelk in Chinese or Italian markets or
specialty food stores.
A small marine snail. Whelks are poached and
served hot or cold.
The liquid which separates from the solids when
cheese is made.
Liquid which separates from the curd when milk
curdles. Used in cheese-making.
To beat rapidly to incorporate air and increase
volume. Generally applied to cream, eggs, and
gelatin dishes.
Beating a food lightly and rapidly with a mixer,
whisk or beater to incorporate air and increase
volume.
To beat an item to incorporate air, augment
volume, and add substance. Also refers to a
special tool for whipping, made of looped wire
attached to a handle; most often a whisk can be
substituted.
To beat rapidly to incorporate air and produce
expansion, as in heavy cream or egg whites.
Consists of at least 35% milk fat content and is
commercially produced by centrifugal separation.
It is sometimes pasteurized but rarely
homogenized. When whipped, it will double in
volume and is not very likely to curdle. It is
usually used to top desserts and piped over
cakes.
To mix to the specified state with a wire beater,
also called a whisk. Whisking can refer to
blending, beating, emulsifying, or whipping,
depending on the recipe.
A mixture of sugar, cocoa butter, milk solids,
lecithin, and vanilla. If cocoa butter is not

White Chocolate:

WHITE chocolate:

White chocolate:

White Rice:

White sauce:
White space (food industry
term):
White Truffles:

White wheat:

mentioned, the product is confectionary or

summer coating, not white chocolate. It is not a
true chocolate due to no chocolate liquor
present. Chips or pieces and coating chunks are
popular home baking ingredients.
A candy made from cocoa butter, sugar, milk
solids and flavoring; because it contains no
chocolate liquor it is usually labeled white
confectionary bar or coating; it can be eaten as a
candy or used in confections and pastries.
Not really a chocolate at all because it doesn't
contain chocolate liquor. It usually is made from
sugar, cocoa butter, milk solids, lecithin, and
vanilla. It is used in candy making, baking, and
desserts.
White chocolate does not contain any chocolate.
It is derived from cocoa butter, which produces a
faint chocolate flavor. The cocoa butter is
blended with milk and sugar to form the creamy
confection, which is used for both eating and
cooking.
Rice stripped of its husk, bran and germ. This
process also removes most of the nutritional
value. However, white rice labeled "enriched" has
had some of the nutrition restored.
A sauce whose base is butter, flour and a liquid
such as stock, milk or water.
Blank space in a print ad that is not occupied by
copy or an illustration.
Truffles are quite expensive. Available in most
places only in the late fall, they come primarily
from France, where they are sniffed out in forests
by hunting pigs. But a little goes a long way, so
don't be shocked when you hear the price per
pound. If you've never tried them, you must.
There is no ordinary mushroom that can remotely
approximate their flavor and aroma. White
truffles are more delicate and are meant to be
used right at the table. You can use either a
grater or a truffle shaver to introduce their flavor
immediately before serving. White truffles are
most complementary to foods in butter and
cream sauces such as risotto and other pastas.
The shavings also work well on warm salads and
certain delicate fishes.
In the U.S., wheat is classified into six classes three classes have a bran coat that is considered
"white" or pale to amber in color. These classes
are soft white wheat, hard white wheat, and

durum wheat. Also, see Red wheat in the

glossary listing.
Whitebait:
Generic term for any tiny fish an inch or two in
length that is of a white, shimmery, or transparent
hue, rolled in flour and fried until crisp.
Whitebait:
The young of the herring, very tiny, usually saut
ed.
Whitefish:
A high:fat, mild:flavored member of the salmon
family with a firm white flesh. The whitefish can
be poached, baked, broiled, grilled, pan fried, or
stuffed. Its roe (eggs) can be cooked or made
into caviar by adding salt.
Whiting:
A small gray and white saltwater fish sometimes
called the "silver hake." This low:fat fish, which is
related to both the "cod" and the "hake," has a
tender white fine:textured flesh and a flaky,
delicate flavor.
Whole grain:
Whole grain Using whole kernel or ground whole
kernels of a grain (barley, corn, oats, wheat, soy,
rye) in a food at 51% or more of the flour weight.
There must be more flour than sugar and fat for
the food to be a"grain food" product. 16 grams of
whole grain flour or meal per serving is 1/3 of the
daily need for whole grain in a diet.
Whole Wheat Flour:
A coarse flour containing the bran, germ and
endosperm of the wheat kernel, which give the
flour a high fiber, nutrition and fat content.
Whole wheat flour:
White flour has had the germ and bran removed;
whole wheat flour contains both. It is nutritionally
superior and has a stronger flavor. The ground
germ contains oil which can grow rancid and
bitter. Store carefully (in the freezer if you have
room).
Wholesale broker (food industry A broker that stores, delivers and sells food
term):
products to a retailer or other wholesaler.
Wholesale club/membership
A membership retail/wholesale hybrid store with
warehouse (food industry term): a varied selection and limited variety of products
presented in a warehouse-style atmosphere.
These 90,000 plus square-foot stores have 60 to
70 percent GM/HBC and a grocery line dedicated
to large sizes and bulk sales. Memberships
include both business accounts and consumer
groups. There are different membership policies
for various member segments within clubs, as
well as from one club to the next. These policies
range from free membership to a surcharge.
Wholesale distributor (food
A company that stores, delivers, and sells
industry term):
specialty products to a retailer, e.g., candy,
tobacco. Also known as a Candy and Tobacco

Wholesale membership club

store (food industry term):
Wholesaler (food industry
term):
Whole-wheat flour:

Wic (food industry term):

Wide area network (wan) (food
industry term):
Wiener Schnitzel:
Wiener schnitzel:
Wiggle:
Wild Rice:

Wild rice:
Window banner (food industry
term):
Windows (food industry term):
Wine Vinegar:
Wine vinegar:
Wing display (food industry
term):

Jobber.
See wholesale club.
A company that buys directly from a
manufacturer and sells to retailers and is either
affiliated (co-op or voluntary) or independent.
Flour produced from the whole kernel of wheat.
Also called graham flour. It is usually produced in
flour mills but may be ground in a mill using a
stone grinding process.
Whole-white wheat flour
The classes of U.S. wheat grown are red, white
or durum (pasta) wheat. Any wheat can be used
to produce a whole wheat flour. Whole white
wheat flour is a flour produced from soft (lower
protein) or hard (higher protein) varieties of white
wheat.
Women, Infants and Children.
A network that connects computers over
distances, not within a building.
A thin slice of tenderized veal that's dipped in
egg, dredged through bread crumbs and quickly
fried in butter.
[German] thin breaded veal or pork cutlet fried in
butter. Traditional garnishes are lemon butter,
anchovies, and capers.
"Wiggle" is applied to a variety of shrimp recipes
that feature shrimp in a sauce, served on toast or
crackers.
The grain of a reed-like aquatic plant (Zizania
aquatica) unrelated to rice; grown in the United
States and Canada. The grains are long, slender
and black, with a distinctive earthy, nutty flavor;
available in three grades: giant (a very long grain
and the best quality), fancy (a medium grain and
of lesser quality) and select (a short grain).
A North American grass, cooked like rice and
often served with game.
A point-of-sale sign hung in the window of a retail
store.
A computer operating system by Microsoft.
Vinegar made from any wine (red or white). Wine
vinegars have an acidity of approximately 6.5
percent.
Wine vinegar can be made from either red or
white wine.
A display located at the end of a gondola that
features extensions to merchandise products.

Wins (food industry term):

Winter Squash:

Winter squash:

Wok:
Wolf fish:

Women, infants and children

(wic) (food industry term):
Won ton:

Wonton wrappers:

Wool on a handle:
Worcestershire Sauce:

Worcestershire Sauce:

See power wing.

Warehouse information network standard.
Harvested in autumn, winter squash has an
orange or yellow flesh and should keep for
months because of its hard, thick shell. The
inedible shell is a primary distinction from
summer squash. The flavor can be mild to very
nutty, with varying degrees of sweetness.
These long-keeping squashes have much in
common with with pumpkin and sweet potato:
yellow to orange flesh, usually quite sweet and
creamy when cooked. Look for firm squash with
no soft spots or obvious damage, and store in a
cool, dry place.
A round-bottomed pan popular in Asian cooking.
A firm, white:fleshed saltwater fish with a large
head, strong jaws, and sharp canine teeth and
molars that can grind clams, whelks, and other
mollusks. Sometimes sold in the U.S. under the
confusing name of "ocean catfish."
A federal benefits program for families whose
annual incomes are below poverty level.
A ravioli-like Chinese dish of noodles folded
around a filling of meat, fish or vegetables. They
may be boiled, steamed, or deep-fried, and
served with dipping sauce.
These square sheets of fresh wheat-flour and
egg dough can be used to make boiled, steamed
or fried wontons, ravioli and other dumplings.
They can also be cut into strips and fried to use
as a garnish for salads and entrees.
A cowboy term for a lamb chop; generally greatly
disliked by cattlemen.
A condiment used to season meat, gravy,
sauces, and other various dishes.
Worcestershire sauce is thin and dark with a
piquant flavor, named for Worcester, England,
where it was originally bottled. Ingredients
usually include vinegar, tamarind, onions,
molasses, garlic, soy sauce, lime, anchovies,
and seasonings.
A condiment developed and first bottled in
Worcestershire, England from flavors discovered
in India. It is used as a sauce, a seasoning and a
condiment. It is made of a very odd assortment
of ingredients including anchovies, tamarind, soy
sauce, onions, vinegar, molasses, lime and
cloves. It is commonly used to season meat,
gravy, soup and the Bloody Mary.

Work-back calculation (food

industry term):

The price point at which a product is sold by a

manufacturer to a wholesaler or retailer. The cost
does not include retail/warehousing markups.
Calculated when a new product is offered or
when there is a substantial price increase on an
established product.
World wide web (food industry An information server on the Internet composed
term):
of interconnected files and sites, accessible from
a computer using a browser.
Wos (food industry term):
Weeks-of-supply.
Wrapper (food industry term): A machine used to wrap products.
Wreck pans:
Cowboy term for pans filled with water to accept
dirty dishes.
Wurst:
[German] sausage.
Xanthan gum is used as a thickener and
Xanthan Gum:
emulsifier in dairy products, salad dressings, and
other foods. It's made from corn sugar.
Xanthan Gum:
Produced from the fermentation of corn sugar. It
is most commonly used as a stabilizer, emulsifier
and thickener. Xanthan Gum is made from a tiny
microorganism call Xanthomonas Carmpestris
and is a natural carbohydrate. It is also a
substitute for gluten and to give volume to breads
and other gluten-free baked goods. Xanthan gum
can be added to liquids such as salad dressings,
gravies, sauces, sour cream, yogurt and even ice
cream to give them a creamy smooth texture. It
also has the unique ability to hold particles of
food together, making it a good stabilizer.
Xoconostle:
[Spanish] acidy, green prickly pear.
Xxx or xxxx confectioners'
Indicates the fineness of the powdered sugar.
sugar:
Four X is slightly finer, but both may be used
interchangeably. It does not affect whether sifting
is required - go by the recipe's directions.
Xxx, Xxxx, 10x:
An indicator on a box of confectioners' sugar
denoting how many times the sugar has been
ground. The higher the number of X's, the finer
the grind.
XXX; XXXX:
Label symbols used for confectioners'
(powdered) sugar
Quick response.
Qr (food industry term):
Quahog:
The American Indian name for the East Coast
hard shell clam. It is also used to describe the
largest of these hard shell clams. Other names
used are chowder clam or large clam.
Quail:
A small game bird of the partridge family that
resembles a small, plump chicken. Known also

as "bobwhites" and "partridges." The flesh is

white and delicately flavored. Most quail today
are raised on bird farms.
Qualifying ad (food industry
A retailer's newspaper or radio ad placed to meet
term):
a manufacturer's performance requirement.
Quality discount (food industry A promotional discount offered to wholesalers
term):
and retailers in which progressively lower prices
are available for progressively larger orders.
Quantity discount (food
A manufacturer's or wholesaler's discount based
industry term):
on the quantity of cases purchased in a single
order or over a specified time period. See
bracket pricing.
Quark:
[German] cottage cheese. Soured/curdled milk
turned into a very loose cottage cheese-like
substance.
Quart:
A measure of volume in the U.S. system; 32 fluid
ounces equal 1 quart and 4 quarts equal one
gallon.
Quatre-epices:
A French spice mixture containing ground
cinnamon, nutmeg, cloves, and pepper. This
mixture is used to season stews and pates.
Quelitas:
[Spanish] lamb's quarters; pigweed; goosefoot;
wild spinach; wild greens; bean and spinach dish
seasoned with bacon and chile.
Quemar, quemado:
[Spanish] to burn; burned.
Quenches:
[French] Light savory dumplings made of meat or
fish and used as a garnish or in a delicate sauce.
Quenelle:
A poached dumpling, usually made of meat or
fish.
Quenelle:
A dumpling made from fish or meat forcemeat
then poached.
Quesadilla:
A flour tortilla filled, folded, then cooked. The
filling usually contains shredded cheese, but may
also include ground meat, refried beans, etc.
Quesadilla:
[Spanish] sandwich; flour tortilla turnover which is
usually stuffed with cheese, then toasted, fried or
baked. Originally a corn masa empanada filled
with meat then deep fried. Modern versions
found throughout restaurants in the US are made
with flour tortillas that are filled with cheese and
perhaps beans, meat, salsa. or vegetables, and
folded over when cooked. Usually pan-fried or
cooked under a broiler.
Queso anejo:
[Spanish] aged cheese; salty white cheese
slightly similar to feta in flavor, but since it is not
brined, its flavor is somewhat milder; a good
substitute is grated feta cheese.
Queso asadero:
[Spanish] also known as quesilla de Oaxaca; a

Queso blanco:
Queso cotija:
Queso flameado:
Queso Fresco Cheese:

Queso fresco:

Queso fresco:

Queso Oaxaca:

Queso panela:
Queso:
Queso:
Quiche Lorraine:
Quiche:

Quiche:

rubbery-textured cheese that is pulled and

twisted into strands; traditionally used in fillings
where it becomes stringy when heated; wholemilk mozzarella, Monterey jack or Muenster may
be substituted.
[Spanish] fresh white cheese, often called queso
fresco.
Sharp, firm and good for grating. Simply sprinkle
it on top of beans, chili or other dishes to
enhance their flavor.
[Spanish] flamed cheese; queso fundido (melted
cheese); cheese roasted over a flame.
A fresh Mexican cheese similar to farmer cheese
or cottage cheese. This white, slightly salty
cheese is available in Latin markets and many
supermarkets; also called queso blanco.
Usually made from a combination of cow's milk
and goat's milk, it tastes like a mild feta cheese.
It crumbles easily and tastes good in salads or
with beans.
[Spanish] cheese which has a texture similar to
farmer's cheese; crumbly white cheese made
from partially skimmed milk; lightly tangy and
very subtle; usually sold in small round cakes;
used for fillings and crumbled into soups and
over sauces; often called queso blanco; white
Cheddar or a mixture of farmer's and feta cheese
are fairly good substitutes.
Also known as quesillo, this soft, mild cheese is
perfect for quesadillas. It is similar in texture to
string cheese, and should e pulled apart into thin
strings before being put on the tortilla.
This soft white cheese often is served as part of
an appetizer or snack tray. It absorbs other
flavors easily. Like queso blanco, it doesn't melt.
The Spanish word for cheese.
[Spanish] cheese.
[French] A custard pie containing cheese and
ham or bacon.
This dish is a pastry crust filled with a savory egg
custard which usually includes cheese,
seasonings, vegetables, and other ingredients.
It's typically baked in a shallow, straight-sided,
fluted baking dish.
[French] a savory, open top pie made of eggs,
milk or cream, and anything else within reach.
The most famous of these is the quiche Lorraine
of Alsace, made with bacon and Gruyere cheese.

Quick bread:
Quick Bread:
Quick response (qr) (food
industry term):
Quick rising yeast:

Quince:

Quince:

Quinoa flour:

Quinoa:

Quinoa:

Quota (food industry term):

Yakitori:
Yakitori:

Bread that is quick to make because it doesn't

require kneading or rising time.
Quick bread is made with baking soda or baking
powder, which is why it's called "quick."
A partnership strategy in which manufacturers
and retailers work together to respond rapidly to
fill a product order on demand and within a short
period of time.
Quick rising yeast causes a dough to rise in half
the the time. Be sure to follow manufacturer's
instructions for best results. Find in any
supermarket.
This yellow-skinned fruit looks and tastes like a
cross between an apple and a pear. Its texture
and flavor make it better cooked than raw. Its
high pectin content make it ideal for use in jams,
jellies, and preserves.
This yellow-skinned fruit looks and tastes like a
cross between an apple and a pear. Its texture
and flavor make it better cooked than raw. Its
high pectin content makes it ideal for use in jams,
jellies and preserves. Introduced to Latin America
by the Spanish and/or Portuguese; looks like a
large pear, but is hard and very sour; usually
cooked with sugar, after which it becomes faint
pink.
A gluten-free flour made from grinding quinoa
grain. It is highly nutritious and yields a tender,
moist crumb in cookies, pancakes, waffles, and
fruitcakes.
Quinoa is a protein rich grain which is also high
in unsaturated fat and lower in carbohydrates
than most grains. It may be used in any dish in
place of rice or similar grains.
Pronounced (KEEN-wah). A natural high-protein
whole grain grown in South America. Originally
used by the Incas, it can be substituted for rice in
most recipes. It is a unique grain in that it serves
as a complete protein containing essential amino
acids.
A benchmark used to establish the quantity of
product expected to be sold during a promotion.
Japanese term meaning "grilled," it usually refers
to skewered chicken pieces.
A Japanese dish of grilled skewered chicken.
They may also include vegetables, chicken
livers, or ginkgo nuts. They are first marinated in
teriyaki sauce, a sweetened version of soy sauce
with the addition of sake, honey and ginger.

Yam:

Yam:

Yankee pot roast:

Yautia:
Yeast Starter:

Yeast:

A thick vine tuber grown and eaten in South and

Central America and parts of Asia and Africa.
Sweet potatoes are often called yams, but are
from a different plant species. True yams may be
found in Latin American markets and may be
used in most recipes which call for sweet
potatoes.
Sweet root vegetable similar in appearance to
the sweet potato, but with pointed ends and a
subdued yellow-orange color; a darker variety
called yampee or cush-cush grows in the
Southern United States and Mexico and
produces clusters of smaller, tastier yams; often
candied; should be firm, unwithered and
unblemished when purchased. The true yam,
also called name, is not the same as a sweet
potato (although since there are hundreds of
species, some are similar). It is very bland and,
when cooked, very, very dry.
A "pot roast" is a piece of chuck or round cut that
is browned, then braised very slowly in a covered
pot with a little liquid. A "Yankee pot roast"
includes vegetables that are added part way
through the cooking process.
[Spanish] sweet potato
Yeast starters were commonly used before
yeasts and other leaveners were commercially
available. Typically, a mixture of water, flour, and
sugar, and sometimes commercial yeast are
mixed and allowed to ferment, capturing natural
airborne yeasts. When the mixture has
fermented, a portion is used in a recipe, and the
amount taken is replenished with equal amounts
of water and flour. A starter may be replenished
and kept going indefinitely. Sourdough bread is
one of the most popular breads using this
method.
In baking, yeast refers to a single-celled fungi in
the species Saccharomyces cerevisiae, which
ferments sugar. The by-products of this
fermentation are principally carbon dioxide and
alcohol. The carbon dioxide raises or expands
the bread dough. Always use a thermometer to
measure liquid temperature before adding it to or
with the yeast. Home baking yeast may be active
dry or fast-rising. Fresh or compressed yeast
also may be available in some supermarkets'
refrigerator case. One-quarter ounce dry yeast is
about 2? teaspoons and equals one 0.6-ounce

Yeast:

Yeast:

Yellow Chiles:
Yellowfin tuna:
Yellowfin Tuna:

Yellowtail:

Yema:
Yerba buena:
Yerba:
Yield:
Yogurt Cheese:
Yogurt:

Yogurt:

cake of compressed fresh yeast.

Yeast is a living organism which is used in
brewing, winemaking, and baking. The carbon
dioxide produced by yeasts is what gives
champagne and beer their effervescence, and
cause bread doughs to rise. Active dry yeast and
compressed yeast are the forms most commonly
used for leavening. One package (or 1 scant
tablespoon) of active dry yeast granules is equal
to one cake of compressed fresh yeast.
A living organism used in the production of bread
and beer. Yeast, in the environment of sugar,
produces carbon dioxide and alcohol. This
process is called fermentation. Bread yeast
comes in dry granulated and fresh cakes. A new
form of yeast, called instant yeast, has been
developed which allows the user to mix the yeast
directly into the flour without dissolving it first in
water.
The general term to describe these is "Guero
chile" which refers to varieties such as the Santa
Fe grande and Hungarian wax chiles.
These tuna reach about 300 pounds in weight.
They feature a pale pink flesh that is relatively
mild. Also called "ahi."
A variety of tuna from the Pacific Ocean reaching
up to 300 pounds. The pale pink flesh (which
must be called "light" when canned) has a
slightly stronger flavor than albacore.
A large game fish (up to 100 pounds) from the
jack family with a flavor and texture resembling
tuna. May be prepared in any manner suitable for
tuna.
[Spanish] yolk.
[Spanish] good herb; wild mint; cilantro is an
acceptable substitute.
[Spanish] herb.
The amount of product obtained as a result of a
given amount of ingredients.
Yogurt that has had the whey drained from it.
Yogurt is milk which has been fermented by
keeping it at a temperature of 110 degrees for
several hours. The final product is a creamy with
a slightly tart taste. Yogurt is available plain,
flavored, and frozen.
A thick, custard-like, mildly acid preparation.
Usually made by fermenting partly skim or skim
milk with a special culture. Fruit of other
flavorings may be added. In the Middle East it is

Yokan:
Yorkshire Pudding:

Yorkshire pudding:
Yuca:

Yucca:

Oat bran:
Oat Bran:

Oat flour:
Oatcake:
Oatmeal:

Oats:

served as a sauce with meat, fruit and

vegetables.
A Japanese sweet, similar to Turkish Delight,
made from adzuki bean jam and agar-agar.
A common accompaniment to British roast beef,
Yorkshire pudding is similar to a popover or
souffle. The batter of eggs, milk and flour is
baked in beef drippings until puffy.
A baked batter of flour, milk and eggs, commonly
with the addition of meat juices.
[Spanish] cassava; manioc; dark-skinned fleshy
starchy root of a tropical plant used in many
Hispanic dishes; soft white flesh; cooked and
mashed for side dishes, sweetened and fried for
desserts or cooked into soups and stews to
serve as a thickener; can also be thinly sliced
and fried into chips; it is the root from which
tapioca is made.
Plant native to Latin America and the Southwest;
petals, fruit and root can all be eaten; root is also
used as a thickener for soups and stews.
The outer layers of the oat kernel that are
particularly high in soluble fiber; good added to
baked goods.
The outer casing of the oat, often used as a highfiber nutrient supplement. Thought to fight
against high cholesterol, oat bran is high in
vitamin B-1 and contains a good amount of
vitamins B-2 and E. It is available in health-food
stores and some supermarkets.
Groats or rolled oats ground into flour.
A flaky, flat Scottish biscuit made with oatmeal.
Oats that have been cleaned, toasted, hulled and
cleaned again; most often cooked and served as
cereal. There are several varieties of oatmeal.
Old-fashioned oats (also called regular rolled
oats) have been steamed and flattened by huge
rollers and take about 15 minutes to cook. The
quick-cooking variety of rolled oats (they cook in
about five minutes) are groats that have been cut
into pieces before being steamed and rolled into
thinner flakes.
A grain that is toasted, hulled, cleaned, and
cooked whole (groats), or the groats are
steamed, steel-cut, or flattened (rolled). Rolled
oats, or old-fashioned oats, may be cut further
making them quick-cooking. They may be used
interchangeably in baking and are whole grain.
Instant oats may not be used interchangeably in

baking due to finer cutting and further cooking of

the starch.
O'Brien Potatoes:
A dish of diced potatoes, onions, and sweet
peppers or pimientos, fried until browned and
crisp.
Occupancy (food industry
The costs associated with a building (either a
term):
distribution center or store), including lease
payments or amortized capital outlay, plus all
maintenance and utilities.
Occupational safety and health A federal agency that sets workplace safety
administration (osha) (food
standards and inspects facilities for safe working
industry term):
conditions.
Ocean perch:
This important commercial fish is not a true
perch, but is rather a member of the rockfish
group. Also known as "sea perch."
Ocean pout:
A marine fish of the eelpout family found mainly
in the Pacific. The flesh is sweet and white and
contains very few bones. Sometimes called a
"muttonfish."
Oceanic bonito:
This small tuna (6 to 8 pounds) has a
light:colored meat similar to yellowfin. The
Japanese call this fish "katsuo" and the
Hawaiians call it "aku."
Ocote:
[Spanish] small strips of pine used to kindle a
fire.
Octopus:
This cephalapod, related to the squid and the
cuttlefish, can reach 50 feet in length. It features
a highly flavorful meat that tends to be a bit on
the rubbery side. Octopus is eaten raw, boiled,
pickled, sauteed, and fried.
Oeuf a la Neige:
Sweet meringue puffs that are poached in milk
and chilled. When served, these puffs are
drizzled with caramel and served with creme
anglaise.
Oeuf:
The French word for "egg."
Oeuf:
[French] egg.
Offal:
Edible internal organs of meat, poultry and game.
Off-invoice (oi) (food industry A method of payment for a manufacturer's trade
term):
deal or promotion where the amount of the
allowance for merchandise is deducted from the
manufacturer's invoice.
Off-label (food industry term): A special label affixed to a package or can that
indicates a lower-grade of product.
Off-line (food industry term):
A condition when the computerized system goes
down and the back up system is utilized to
continue processing data, e.g., register system,
printing invoices.
Off-shelf (food industry term): A special product display that is not part of the

Oi (food industry term):

Oie:
Oignon:
Oils:

Ojt (food industry term):

Okra:

Okra:

Olio:
Olive Oil:

Olive Oil:

regular store set, e.g., seasonal merchandise or

promotion items.
Off-invoice.
[French] goose.
[French] onion.
The liquid fat pressed from plants and their nuts
or seeds. The oil is extracted either by solventextraction or cold-pressed. Common types used
in home baking are soybean, safflower, corn,
sunflower, canola, and olive oils. No oil derived
from a plant contains cholesterol, but they will
vary in amounts of poly- and mono-unsaturates
and saturated fat.
On-the-job training.
A vegetable brought to the U.S. South by African
slaves. Okra pods are green and ridged. When
cooked, okra gives off a viscous substance which
may serve as a thickener in some dishes.
Introduced from Africa by slaves; resembles a
large green chile with longitudinal ribs outside
and many round, slimy, but edible seeds inside;
okra should be small, not over two or three
inches long. Pods should be firm, undamaged,
and not at all mushy. Use small unblemished
okra for soups and stews and to thicken gumbos.
[Italian] oil.
An oil obtained by pressing tree-ripened olives;
has a distinctive fruity, olive flavor and is graded
according to its degree of acidity; used as a
cooking medium, flavoring and ingredient.
Olive oil has a very distinctive flavor, and has
become more prominent in American cooking
today. Grades of olive oils are determined by the
methods of extraction and the acid content of the
resulting oil. Virgin oils are those obtained from
the first pressing of the olive without further
refinement. The finest olive oil is extra virgin, with
an acid content of 1%. Following this are
superfine at 1.5%, fine at 3%, and virgin at 4%.
Pure olive oils are those which have been
extracted by heat. These are of 100% olive oil,
but their flavor can result in a harsh, bitter
aftertaste. Pomace olive oil is refined from the
final pressings and under heat and pressure. The
taste is inferior to other olive oils and should
never be substituted for them. Olive oil becomes
rancid very easily, more so when exposed to
heat or light. Always store tightly sealed in a cool,
dark place.

Olive:

Olives:

Olla podrida:
Olla:

Oloroso:
Omega-3 Oils:

Omelet Pan:
Omelet:
On sale items (food industry
term):
On the Half Shell:
One-stop shopping (food
industry term):
Onion:
Online debit (food industry
term):
Ono:

The small fruit of a tree native to the

Mediterranean region; has a single pit, high oil
content, green color before ripening and green or
black color after ripening and an inedibly bitter
flavor when raw; eaten on its own after washing,
soaking and pickling, or pressed for oil; available
in a range of sizes (from smallest to largest):
medium, colossal, supercolossal and jumbo.
This is the edible fruit of the olive tree. Found in
both green (unripe) and black (ripe) forms, each
must undergo a process to remove the bitterness
found in them. This curing process is done with
brine solutions, salt curing, and drying.
[Spanish] stew.
Common Mexican pot which is tall and tapered
inward on the top; it is shaped especially for
cooking beans; stockpots and saucepans are
good substitutes.
[Spanish] a type of sherry. Oloroso means
fragrant in Spanish and this sherry has an
intense bouquet.
A classification of fatty acids found in some
plants and in all sea creatures; found to be
beneficial to coronary health (purportedly
lowering the bad LDL cholesterol and raising the
good HDL) as well as to brain growth and
development.
A shallow pan with sloping sides, a flat bottom
and long handle.
Seasoned eggs that are beaten and fried. The
eggs will puff up at which time, they are rolled or
folded over.
An item that is temporarily reduced in price,
advertised or not advertised, and marked by instore signs.
This phrase usually describes oysters served on
the bottom shell, either raw on a bed of crushed
ice or cooked on a bed of rock salt.
A store that provides a wide variety of products
and services at one location.
Bulb vegetables related to the lily, with a
characteristic strong flavor and odor.
Accessing a customer's checking account for
payment in real-time.
The Hawaiian name for "Wahoo," a marine fish
whose flesh compares favorably with Albacore. It
provides a moderate to high:fat flesh that is white
and slightly sweet. In Hawaii, "Ono" means
"sweet."

On-pack promotion (food

industry term):
On-premises bakery (food
industry term):
Ontario food processors
association (food industry
term):
On-the-job-training (ojt) (food
industry term):
O-o-s (food industry term):
Opakapaka:
Open account (food industry
term):
Open dating (food industry
term):

Open stock (food industry

term):
Open-faced:

Opening funds (food industry

term):
Operating expenses (food
industry term):
Operating income (food
industry term):
Operating statement (food
industry term):

Operations (food industry

term):
Operator (food industry term):
Oporto:

A coupon or premium attached to a product.

An in-store bakery that produces a variety of
baked goods from scratch or by bake-off
procedures.
6533 Unit C, Mississauga Rd. Mississauga,
Ontario Canada L5N 1A6 (416) 821-2321
An instructional method to teach employees skills
as they work.
See out-of-stock.
Pink snapper. A Hawaiian favorite, especially
around the holidays.
A business or person with a line of credit that is
not backed by collateral.
A date stamped or printed on the label of
perishable items to indicate a pull date (a date by
which the item must be sold or removed from the
shelf) or pack date (the date the item was
packaged). Clear, readable dates that are printed
on labels, telling t
A product offered in a normal case or pack that is
purchased and sold at regular price; a product
that is not bought in a special pack or as part of a
manufacturer's production.
A sandwich prepared with just one piece of bread
and topped with a wide variety of meats,
vegetables or cheeses; the sandwich can be
served hot or cold.
The money on hand the first day of a week or at
the start of a cashier's shift.
The costs of operating a business.
Net sales minus all direct and indirect operating
costs and before deducting the cost of capital,
extraordinary items and taxes.
An accounting statement that itemizes revenues,
expenses and profits of a department, store,
division, company or other business unit. Also
referred to as a P&L statement or income
statement.
A division responsible for overall store operations
and performance, including personnel, finance,
warehousing and distribution.
A retailer who owns and operates a grocery
store.
[Portuguese] sweet dessert port wines named
after Oporto, Portugal, on the Douro river.

Opossum:

A cat:sized marsupial with a prehensile tail native

to the Southern and Midwestern U.S. Opossum,
which has a flavor resembling young pig, can be
prepared in the same manner suitable for a roast
suckling pig.
Opportunity cost of capital
A possible rate of return on the next best use of
(food industry term):
dollars invested by a company.
Optical fiber (food industry
(fiber-optic cable). A tiny (smaller than a hair)
term):
cable made of glass and plastic.
Opuntia:
Prickly pear cactus.
Or gano:
Mexican oregano; wild marjoram; also called
wild, bastard or dwarf marjoram; used to season
many foods, particularly sauces and soups;
plants grow wild in the Southwest; best substitute
is marjoram or sage.
Orange blossom water (orange Orange blossom extract can be found in fancier
water):
food shops. Common in the Middle East.
Orange roughy:
A New Zealand area fish with lean, white flesh
that is firm and mild. Also called "Slimeheads"
(by fishermen::not by fish vendors). This popular
fish can be poached, baked, broiled, or fried.
Orange Roughy:
A mild flavored New Zealand fish with white
flesh, orange roughy is also low in fat.
Orange roughy:
Ocean perch-like fish from New Zealand. Often
substituted for cod. Can be used in any recipe
calling for white-fleshed fish.
Orange:
Any of a variety of citrus (Citrus sinensis) with
juicy, orange-colored segmented flesh, a thin to
moderately thick orange-colored rind and a flavor
ranging from bitter to tart to sweet; depending on
the variety, an orange can be eaten fresh,
cooked in sweet or savory dishes, juiced or used
as a flavoring or aromatic.
Order book (food industry
A printed catalog of products in stock and a price
term):
listing used to place orders with a wholesaler and
distributor.
Order code (food industry
A product's number used to order items from a
term):
warehouse.
Order fill rate (food industry
The rate per hour that a selector or a shift of
term):
selectors assembles orders in a warehouse.
Order form (food industry term): A form used to list products to be ordered, along
with sizes, quantities and prices.
Order lead time (food industry The time lag between receipt of a retailer's order
term):
by a wholesaler or vendor and delivery of the
products to the store; the time needed to
process, select, load and transport. See lead
time.
Order padding (food industry
An increase in a retailer's order without his/her

term):
Order picking (food industry
term):
Order point (food industry
term):

permission, approval, or confirmation.

Selecting and assembling an order at the
warehouse or distribution center for loading.
The amount of inventory on hand in a warehouse
or store used to determine when to purchase
replacement stock.
Ordering number (food industry See code number.
term):
Order-to-order credit (food
A transaction term that means that payment in
industry term):
full is required before a second order can be
placed.
Oregano:
An herb (Origanum vulgare) and the wild form of
marjoram; has a woody stalk with clumps of tiny,
dark green leaves that have a pungent, peppery
flavor and are used fresh or dried, principally in
Italian and Greek cuisines; also known as wild
marjoram.
Orehones:
[Spanish] dried fruits.
Organic Food:
Food grown without the use of any chemicals,
including synthetic fertilizers, pesticides or
fungicides. No artificial coloring or flavoring or
other additives can be used in processing foods
labeled organic. Specifics vary from state to
state.
Organically grown (food
An imprecise term that means a grower did not
industry term):
use chemicals or that a processor did not use
preservatives in a product.
Orgeat Syrup:
A sweet syrup used in cocktails, orgeat syrup is
made with almonds, sugar, and rose water or
orange-flower water.
Orientale:
An Am ricaine sauce with added cream and curry
powder.
Orientation (food industry
In electronic space management, product
term):
placement and positioning on the shelf.
Orrechietti:
Pasta shaped by pressing the point of a knife into
a small slice of dough, resulting in a shape
similar to a small ear.
Ortolans:
Tiny game birds (buntings).
Orzo:
Italian for barley and used to describe rice-like
pasta.
Orzo:
Small rice shaped pasta.
Os&ds (food industry term):
Overs, shorts and damages.
Os/2 (food industry term):
An IBM operating system for computers.
Oseille:
[French] sorrel.
Osha (food industry term):
Occupational Safety and Health Administration.
Osso Buco:
An Italian dish comprised of crosscut slices of the
veal shank braised with vegetables, aromatics
and stock. Milanese style is served with saffron

Ostiones:
O-t-c (food industry term):
Other assets (food industry
term):
Other current assets (food
industry term):

risotto and gremolata.

[Spanish] oysters.
Over-the-counter.
All assets except property and equipment with a
life exceeding one year, e.g., investment in other
companies, long-term receivables.
Assets with a life of less than one year, e.g., cash
accounts receivable, prepaid expenses and
short-term investments.
All non-operating income, e.g., interest income,
gain on sales of securities.
A product with an expired code date.

Other income (food industry

term):
Out of code (food industry
term):
Outbound (food industry term): The direction and flow of customer traffic just
prior to entering the checkout aisles and leaving
the store. Also, the flow of products out of a
warehouse after order selection.
Out-of-stock (o-o-s) (food
A product temporarily oversold and unavailable in
industry term):
a retail store. Also, product not in supply in the
warehouse. In wholesaling, it is a customer
service standard used and measured as a
percentage of orders placed that cannot be filled.
Also known as Outs.
Outside salesperson (food
A wholesaler's marketing employee who visits
industry term):
retailers to order products and services, to
provide management reports and to do
merchandise displays.
Ouzo:
A clear anise-flavored liqueur from Greece.
Ouzo:
A clear anise-flavored liqueur from Greece. It is
generally mixed with water which turns it whitish
and opaque.
Oven Bag:
A heat-resistant nylon bag for cooking meals
without basting or tending.
Oven mitt:
Thickly padded or heat-insulated large mittens
worn to load or remove baked goods from oven.
Oven slide:
Cookie sheet.
Oven:
An oven may be defined as an enclosed area
with parts which supply heat and air flow in order
to cook food. Conventional/thermal ovens use
electric elements or gas burners to bake, roast,
or broil; convention ovens use electric elements
or gas burners plus the addition of a fan to
circulate heated air over, under, and around the
food. Most electric ovens have controls which
cycle the lower and upper elements for
consistent temperatures. Recently, ovens have
been introduced which also use halogen lights
and/or microwave energy to increase the cooking

Ovenable (food industry term):

Over & under (food industry
term):
Overhead (food industry term):

Overland trout:
Override (food industry term):

Over-ring (food industry term):

Overs, shorts, damages (osds)
(food industry term):
Overstock (food industry term):
Overstoring (food industry
term):
Overwire hanger (food industry
term):
Over-wrap (food industry term):
Oxalic Acid:

Oxidized:
Oyster Mushroom:

speed. Ovens may vary in width from 20 inches

to 36 inches and may be in a free-standing, slidein, drop-in, or wall oven configuration. Ovens can
have cleaning options of standard clean (clean
by hand), self-clean, or continuous clean.
A food ready to be heated, either in an oven or
microwave.
A management standard for cash-register
receipts and for inventory discrepancies, e.g.,
breakage, price adjustments.
The basic direct and indirect costs of a business
operation, such as labor, rent, utilities and
insurance. Total operating costs, including fixed
and variable expenses.
An old Western term for pigs and hogs;
sometimes bacon.
The management authorization needed to
continue operating a cash register once preset
HALO or LALO levels are exceeded. Usually
done by inserting a key and entering code
numbers.
The ringing or scanning of the price of a product
higher than its shelf price.
A discrepancy between products ordered and
those received.
An excessive amount of product purchased in
anticipation of increased sales volume.
A concentration of too many retail stores that
saturates a market and cuts into the profits of
each store.
Hanging signs visible on both sides to
customers.
To wrap a plastic container in cellophane to
prevent tampering.
Oxalic acid is found naturally in many plants, but
is poisonous in excessive amounts. Spinach,
rhubarb, sorrel all contain measurable amounts
of oxalic acid. It actually forms insoluble
compounds with calcium and iron which inhibit
their absorption by the human body, thus
diminishing the purported nutritional value of
some vegetables, particularly spinach.
Wine that has been in contact with air too long,
causing it to darken and smell stale.
A smooth-capped mushroom with a fan shape
and mild oyster-like flavor. They're found dried or
fresh in many supermarkets and most oriental
markets.

Oyster mushroom:

Oyster plant:
Oyster Sauce:
Oyster sauce:

Oyster:

Oyster:
Oyster:

Oysters Rockefeller:

Zaatar:

Zabaglione:

A fan-shaped wild mushroom with a grayish cap,

that grows in clusters on the side of trees. It is
off-white to grayish in color and has a soft
texture. These mushrooms have a very subtle
flavor. They are also being cultivated in the US,
making them readily available in markets and
moderately priced.
An edible root, known also as vegetable oyster,
or salsify. It is prepared like parsnips.
A bottled all-purpose Chinese seasoning made
from oysters, water, salt,cornstarch, and caramel
coloring.
Classic cooking sauce from China. Also used in
other Asian cuisines. Originally made from
oysters, water and salt only, oyster sauce now
contains added cornstarch and caramel color, to
improve its appearance and also to thicken
liquids in stir-fries. Surprisingly it has no fishy
taste. Found in large supermarkets and Oriental
markets. Oyster sauce is a molasses-colored,
reddish, dark brown sauce consisting of oysters,
brine and soy sauce cooked until thick and
concentrated.
A bivalve mollusk with a rough gray shell. The
flesh varies from creamy beige to pale gray; the
flavor from salty to bland; the texture from tender
to firm. The Atlantic or Eastern oysters are
considered superior to Pacific varieties.
Bivalve mollusks with a hard, rough gray shell
and creamy-beige to pale-gray meat.
Four major species in the United States are:
Atlantic, found along the East and Gulf coasts;
the European, a flat-shelled, round oyster of the
Northwest and Maine; the Olympia, the halfdollar-sized oyster grown in the Northwest; and
the fruit-flavored Pacific oyster, known for its
wildly scalloped shell.
This creation was born in New Orleans in the late
1890s, and was reportedly named for John D.
Rockefeller because of how rich it is. The dish is
composed of oysters on the half-shell baked with
a mixture of spinach, shallots and celery then
topped with bread crumbs.
An herb mixture composed of savory, thyme,
sumac, and sesame seeds. A prepared mixture
of this herb mixture can be found at most Middle
Eastern groceries. The quality of zaatar can differ
greatly.
An Italian dessert made from egg yolks, wine,

Zabaglione:

Zakuski:

Zampone:

Zanahoria:
Zartar Blend:

Zarzamora:
Zero suppression (food
industry term):
Zest:

Zest:
Zest:
Zester:
Zingara:

and sugar. Zabaglione is beaten over simmering

water, which cooks the egg yolks and makes a
light and foamy custard.
An Italian custard made with egg yolks and wine
or juices, which are beaten vigorously over hot
water to form a rich, creamy dessert. The custard
can then be poured into glasses and chilled to be
eaten later, or eaten warm with fresh fruit.
Marsala is the most common wine used, though
any sweet wine such as Madeira, Champagne,
or Sauterne may be used.
Zakuski translates as "small bites," and the mix
of one- or two-morsel choices on a single table or
tray: hot and cold, homemade and store bought,
aggressively seasoned and totally mellow. It is a
Russian tradition dating from Tolstoy's time, is
food made for drinkers, although teetotalers
would have a hard time resisting temptation. The
usual array laid out to pick and choose from
includes savory, salty or highly seasoned snacks
such as smoked salmon, stuffed eggs, meatballs,
vegetable "caviars," small servings of salad or
big wedges of hot cheese or mushroom pie. The
flavors are always dramatic but complementary,
and the contrasting textures only amplify the
experience of playing with food. Russians eat
Zakusi while drinking vodka.
A specialty of the town of Modena in northern
Italy, this consists of a hollowed and stuffed pig
trotter which is poached and served as a part of
a traditional Bollito Misto.
[Spanish] carrot.
From Lebanon. Find in Middle Eastern markets.
A blend of zaatar (a marjoramlike herb), sumac
bark and chick peas or sesame seeds. Common
in foods from the Middle East.
[Spanish] wild blackberry.
The reduction of a product's UPC code from
eleven to seven digits by taking out the zeros.
The fragrant, flavorful, thin, outer skin of citrus
fruit which is removed with a citrus zester,
vegetable peeler, or paring knife and used to
contribute flavor to baked goods.
Grated rind of a citrus peel, used as a flavoring.
The thin, brightly colored outer part of the rind of
citrus fruits. It contains volatile oils, used as a
flavoring.
Small tool for scraping off zest.
A sauce made with white wine, meat glaze,

Zita:
Ziti:
Zone pricing (food industry
term):
Zucca:
Zucchini:

Zucchini:
Zuccotto:

Zunge:
Zuppa:
Zuppa Inglese:

Zwieback:
Zwieback:
Zwyieka:

mushrooms, ham and tongue, finely chopped

and peppered.
Wide tubular macaroni.
Italian for bridegrooms; used to describe large,
slightly curved tubes of pasta, similar to rigatoni.
A price scale used to calculate all transportation
costs, using criteria such as distance, revenue of
the load and weight.
[Italian] squash
A moderately long cylindrical summer squash
with smooth, dark green skin with a slightly
bumpy surface, creamy white-green flesh and
milk flavor; also known as a courgette (especially
in Europe).
The fastest growing of the summer fruits, treated
as a vegetable in our kitchens. Look for very firm
specimens.
This is an Italian form of Charlotte Royale. In this
dessert, triangles of sponge cake are placed in a
bowl to form a shell for the filling. The filling
consists of stiffly whipped cream which is
studded with toasted almonds, hazelnuts,
chocolate chips and candied fruit. A final layer of
cake is placed over this, and when well set, the
dessert is inverted onto a platter to form a large
dome, reminiscent of Florence Duomo.
[German] tongue.
[Italian] soup.
A refrigerated dessert similar to the British
favorite, trifle (Tipsy cake or Tipsy pudding). It is
made with rum sprinkled slices of sponge cake
layered with a rich custard or whipped cream (or
both) and candied fruit or toasted almonds (or
both).
Zwieback means "twice baked" in German, and
refers to cut up bread which is then cooked in the
oven until thoroughly crisped and dry.
A sweet, dry toast, also known as rusks.
A Polish sausage.

B
Baba - A small cake made from an enriched yeast dough, often flavored with candied fruits, and soaked with a
rum or Kirsch syrup after baking. This dough is also used to make the larger savarin.
Baekenhofe - An Alsatian stew made of pork, lamb, and beef layered with potatoes and onions. The meat is first
marinated in wine and herbs for a minimum of 24 hours, then assembled and baked in a, paste sealed, casserole

until the meat is buttery tender. The juices are reduced and the top is browned under the broiler. Crisp bacon and
fried leeks are used to garnish this dish.
Bagel - Chewy bread with a hole in the middle - round, and 3-4 inches in diameter. The origin is RussianJewish. Can come with many types of toppings on it. The dough is boiled, then baked with toppings such as
onion, garlic, poppy seeds etc. Flavors can also be kneaded into the dough. On the East Coast it is usually used
as a breakfast bread but can also be used as a sandwich bread.
Bagna Cauda - Meaning "warm bath", this is a dip made of anchovies, olive oil, and garlic. Unlike the French
anchoiade, this is served warm and is not emulsified. Bread and raw vegetables are served with this dip.
Bain Marie - Simply a water bath. It consists of placing a container of food in a large, shallow pan of warm
water, which surrounds the food with gentle heat. The food can be cooked in this manner, either in an oven, or
on top of a range. This technique is designed to cook delicate dishes such as custards, sauces and savory
mousses without breaking or curdling them. It can also be used to keep foods warm.
Bake Blind - To partially or completely bake an unfilled pastry crust.
Baked Alaska - A dessert comprised of sponge cake topped with ice cream and covered with meringue. The
dessert is then placed in a hot oven to brown the meringue before the
ice cream can melt.
Baking Powder - A chemical leavener made with an acidic ingredient and an alkaline one; most commonly
these are sodium bicarbonate (baking soda) and cream of tartar. When exposed to liquid, it produces a carbon
dioxide gas, which will leaven dough's and batters .Double-acting baking powder contains ingredients that
produce two leavening reactions, one upon exposure to liquid, the second when heat is applied.
Baking Soda - A leavening agent which is used as an essential ingredient in baking powder. When used alone as
a leavener, recipes must include some type of acid to neutralize the resulting sodium carbonate in the finished
product. Buttermilk, yogurt, sour cream, and citrus juice are adequate acids to use. One may also use baking
soda to help neutralize the acid in recipes that call for large amounts of fruit.
Baklava - A very sweet dessert made of layers of flaky pastry filled with a mixture of ground nuts and sugar.
The pastry is sliced, baked, and brushed with a honey syrup flavored with lemon or rosewater.
Ballotine - A Pate-like dish in which forcemeat is stuffed back into the boneless carcass from which the
forcemeat was made. This may include fish, poultry, game birds, or even some cuts of meat. The mixture is
wrapped in Cheesecloth and then poached or braised. This style of dish may be served hot or cold.
Balsamic Vinegar - A wonderfully fragrant vinegar made from the juice of Trebbiano grapes. The juice is then
heated and aged in wooden barrels, evaporating the liquid and concentrating in flavor. The resulting vinegar is
deep rich brown with a sweet and sour flavor. Well aged balsamic vinegars are very costly, some reaching an
astronomical $200 an ounce. Most
balsamic vinegars found in the US are not "aceto balsamico tradizionale", but un-aged balsamic vinegar. These
vinegars lack in body and flavor that the well-aged balsamic vinegars possess, yet have a fair sweet and sour
balance of flavor not found in any other vinegars.
Bangers - British colloquial terminology for sausages. "Bangers and Mash" will be sausages and mashed
potatoes. " Toad in the Hole " will be Sausages cooked in a Yorkshire Pudding Batter

Bannock - Originally applied to bread, this term loosely describes any large round scone or biscuit the size of a
dinner plate.
Bap - An oval-shaped white bread roll served for breakfast.
Barding - The practice of wrapping lean cuts of meat to be with thin slices of back fat. The alternative to this is
larding, in which long strips of fat are inserted into the cut of meat to keep it moist during cooking.
Baron - A narrow strip of, carrot, turnip, or other firm vegetable.
Barquette - A small oval shaped pastry shell with either sweet or savory fillings.
Basquaise - Food prepared in the style of Basque which often includes tomatoes and sweet or hot red peppers.
Baste - To brush or spoon food as it cooks with melted fat or the cooking juices from the dish. Basting prevents
foods from drying out and adds color and flavor.
Baton / Batonnet - Items cut into pieces somewhat larger than allumette or julienne; 1/4 inch x 1/4 inch x 2 to 2
1/2 inches is the standard. Translated to English as "stick" or "small stick."
Batter - A mixture of flour and liquid, with sometimes the inclusion of other ingredients. Batters will vary in
thickness but are generally semi-liquid and thinner than dough's. Used in such preparations as cakes, quick
breads, pancakes, and crepes.
Baum Scale - See hydrometer
Bavarian Cream - A cream made with pastry cream lightened with whipped cream and stabilized with gelatin.
This cream may then be poured into molds, or used as a filling for cakes or pastries. Bavarian cream is often
flavored with fruit purees or alcohol.
Bearnaise - This is the most notable of all the hollandaise sauce variations. It is made with a wine and vinegar
reduction flavored with tarragon. This sauce makes a good companion to grilled meats and fish. whisked to
introduce air into a mixture with the aid of a wooden spoon, whisk, or electric mixer in order to achieve a light,
fluffy texture.
Bchamel Sauce - This is a white sauce made with milk or cream and thickened with a roux. Bchamel sauce
( A Grand or Mother Sauce is used as a base "for other secondary - more complex sauces, though it can be used
alone for binding or moistening.
Beetroot - Called beet in US. The red, succulent root of a biennial plant (Beta vulgaris).Often dressed with
vinegar and served cold and sliced, but can also be served hot and is the basis of one of the most well-known
borschts.
Beignet - A French term for a type of doughnut. Dough or batter is deep fried and dusted w/sugar or glazed with
a flavored syrup.
Belle Helene - Best known as the name of a dessert with poached pears, ice cream, and chocolate sauce. It is
also a term used in
French cookery as a name for a garnish to grilled meat dishes.
Bench Proof - In yeast dough production, It is the rising stage that occurs after the dough is formed and
Molded, just before baking.

Benne Seeds - An African term for sesame seeds.

Belle-Helene - This is best known as the name of a dessert with poached pears, ice cream, and chocolate sauce.
This is also used in French cookery as a name for a garnish to grilled meat dishes.
Bermuda Onion - A large sweet onion with many regional names. Can also be known as Spanish Onion, and
possibly 1015 onion.
Beurre Blanc - ( Stratafication ) An emulsified sauce made usually of a wine or vinegar reduction blended with
softened butter. This may be flavored in many ways, for fish, vegetables, and poultry dishes. This is a very
tricky sauce and does not hold for long periods of time. Because of this, modern versions add a touch of cream
( Stabilized Stratafication ) to stabilize the sauce for longer periods of time.
Beurre Manie - A mixture of flour and whole butter is kneaded to a smooth paste. This is then used in small
quantities to adjust the thickness of sauces and stews. The sauce must then be cooked for a period of time, to
remove the starchy taste of the flour. An Egg and Cream ( Allemande ) liaison is used to finish the sauce off, to
mask any raw starch flavor possibly still present.
Beurre Noir - "Black butter." Butter that has been cooked to a very dark deep brown; a sauce made with
browned butter, vinegar, chopped parsley, and capers. It is usually served with fish.
Beurre Noisette - "Hazelnut butter" or "brown butter." White butter that has been heated until browned.
Beurre Rouge - Red Butter - This is an emulsified sauce usually made from butter with Shallots, and Red wine.
Binder - An ingredient or appareil used to thicken a sauce or hold together another mixture of ingredients.
Biscotti - Dry Italian cookies flavored with almonds, chocolate, or anise seed, used for dunking in coffee and
sweet dessert wine.
Bisque - A rich shellfish soup made with the shells of the animal. The soup is enriched with cream and Cognac
and garnished with pieces of the shell fish meat. This name is also used to describe vegetable soups prepared in
the same manner as shellfish bisques.
Bistella - See Pastilla for a definition.
Bivalve - A mollusk with two hinged shells. Clams, Mussels, Oysters etc.
Blanch - Moist heat technique of cooking foods in boiling water for a brief period of time. This applies
primarily to vegetables so as to reduce their final cooking time. But blanching may be done to fish or meat as
well.
Blancmange - A sweet, flavored cream mold set with gelatin.
Blanquette - A stew of white meats, usually veal, without any initial browning. Sauce is thickened with roux
and enriched with eggs & cream.
Blend - To amalgamate ingredients of different textures to a smooth texture by mixing them with spoon, beater
or liquidizer.

Blind Bake- A term used in pastry in which the item is baked in advance prior to being filled with a sweet or
savory mixture.
Blintz - A stuffed crepe or thin pancake. The filling is usually made of a fresh cheese or cottage cheese, and
often topped with fresh fruit or fruit preserves.
Blini - A small pancake made of buckwheat flour and leavened with yeast. These pancakes are often brushed
with large amounts of melted butter and served with caviar and sour cream. Other versions may be made of
vegetable purees or semolina flour.
Bloom - To soften and rehydrate gelatin in warm liquid before use.
Boletus - A family of wild mushrooms known for their rich taste and meaty texture. Porcinis and cepes are two
members of this family of mushroom.
Bollito Misto - An Italian stew consisting of various cuts of meat, including zampone, boiled in a rich broth with
vegetables. The whole dish is served with cornichons, pickled onions and a variation of chutney called mostarda
di Cremona. These are whole or large pieces of fruit cooked in a spicy mustard flavored syrup. Other common
sauces are salsa verde and mayonnaise.
Bolster - A collar or shank at the point on a knife where the blade meets the handle.
Boning Knife - A thin-bladed knife used for separating raw meat from the bone; its blade is usually about 6
inches long.
Bordelaise - This is a term primarily used to describe a brown sauce that includes shallots and red wine. Some
versions of this sauce include slices of bone marrow added at the end of cooking. Fish dishes with this name
will be cooked with white Bordeaux wine.
Borscht - A rich soup from Eastern Europe containing beets or cabbage. Other ingredients may include potatoes,
beans, meat or sausage. The best known of these soups is a cold version based on beets and served with sour
cream, but hot versions are very common.
Botulism - A food-borne illness caused by toxins produced by the anaerobic bacterium, Clostridium botulinum.
Bouchee - A small round puff pastry shell used for sweet or savory fillings.
Boucher - Butcher.
Boudin - Smooth sausages of two types. Boudin blanc contain veal, pork, and chicken. Boudin noir are made
with blood and rice or potatoes. The latter type are popular in European and Creole cooking.
Bouillabaisse - A rich fish stew from southern France. This was once a poor man's meal made of any fish
available. Modern versions include lobster and shrimp. The broth is flavored with garlic, orange peel, fennel,
and saffron. Olive oil is added to the stew and rapidly boiled to form an emulsion and blend it in the broth. The
stew is served with croutons and rouille, a variation of aioli.
Bouillon - Flavorful Broth. derived of meat - fish - or vegetables
Bound Salad - See Combination Salad

Boulanger - Baker, specifically of breads and other non sweetened dough's.

Bouquet Garni - A sachet of herbs, containing parsley, thyme, and bay leaf. Variations may include rosemary,
marjoram, fennel, leeks, celery leaves, and black pepper.
Bourguignonne - Foods cooked in the style of Burgundy. This includes red wine, mushrooms, pearl onions, and
bacon.
Bourride - Another fish stew from southern France. Here the broth, in which large pieces of fish are poached, is
strained and thickened with aioli. The two are then served together in shallow bowls with bread or croutons.
Braise - A moist cooking method in which the main item, usually meat, is seared in fat, then simmered in stock
or another liquid in a covered vessel.
Bran - The outer husk of grains such as wheat, containing a high percentage of fiber. White flours have the bran
removed. Whole wheat flours may contain all or part of the bran.
Brandade - A puree of salt cod mixed with olive oil and potatoes. Another version of brandade is covered with
Gruyere cheese and browned in the oven. Both are served with croutons.
Brawn -( Head Cheese ) Meat or offal, frequently pickled, cooked, to a soft consistency, covered with aspic (or
jelly) and left to cool and press in a mold under a heavy weight. Usually turned out, upside down, before
serving.
Brazier/Brasier - A pan, designed specifically for braising, that usually has two handles and a tight fitting lid.
Often is round but may be square or rectangular.
Breading Procedure - The standard procedure for coating raw or cooked foods with bread crumbs, nuts or a
meal such as cornmeal,
the item is first dipped in a seasoned flour and then passed through an egg wash followed by the crumbing of
choice. The principle of this technique to give foods that are going to be baked - Deep fried or pan fried a
coating which will not only add a flavor but a texture and protect the item from losing some of its moisture
during the cooking process

Bresaola - A cured and dried beef filet from Italy with a more delicate texture but stronger flavor than that of
prosciutto. A Swiss version of this is called Bundnerfleisch. This style is pressed into a rectangular shape and
has a bit drier texture than bresaola. Both are served thinly sliced with bread and fruit or pickled vegetables.
Bridie - A Scottish term applied to a semi-circular pastry.
Brigade System - The kitchen organization system instituted by Auguste Escoffier. Each position has an
assigned station and well-defined tasks and responsibilities.
Brine - A salt, water, and seasonings solution used to preserve foods.
Brisket - A cut of beef from the lower forequarter, best suited for long-cooking preparations like braising.
Corned beef is cured beef brisket.

Broil - A dry heat cooking method in which items are cooked by a radiant heat source placed above the food.
Broth - A flavorful, aromatic liquid made by simmering water or stock with meat, vegetables, and/or spices and
herbs.
Brioche - A very rich bread with butter and eggs. Brioche is baked in many shapes though the brioche e tete is
best known. The dough can be flavored with nuts or candied fruit, as well as herbs and spices. It may also be
used to wrap foods like coulibiac. Slices of toasted brioche are the perfect companion to foie gras and gravad
lax.
Brochette - Skewers of meat, fish, or vegetables that are grilled over a flame and simply served.
Broccolirabe - A green bitter vegetable unless harvested young. Looks like broccoli but has skinnier stalks. The
leaves, stems and florets are eaten. Really good sauted with garlic and olive oil and served over pasta. Also
known as Italian Broccoli, rabe, rapini.
Brown - A procedure involving the searing of the outer services of an item such as meat so as to create a
Mailard Protein Reaction inhibiting the juice flow somewhat.
Brown Stock - An amber liquid produced by simmering browned bones and meat (usually veal or beef) with
vegetables and aromatics (including caramelized mirepoix).
Brunoise - A very fine dice usually applied to vegetables. 1/8 inch x 1/8 inch square.
Bruschetta - Grilled slices of bread brushed with olive oil and fresh garlic. This was the original garlic bread.
Bucatini - Long, narrow tubes of pasta usually served with a hearty meat sauce.
Buffet - A vast array of hot and cold foods, often elaborately garnished.
Bulgur - Cracked wheat made from the whole kernel that has been cooked and dried. Most commonly used in
breads and tabbouleh salad.
Bumper - Similar to a turnover, but slightly larger.
Butcher - A chef or purveyor who is responsible for butchering meats, poultry, and occasionally fish. In the
brigade system, the butcher may also be responsible for breading meat and fish items and other mise en place
operations involving meat.
Butter - A cooking and eating fat that is made from sweet or sour cream and, by federal law, must contain a
minimum of 80% butterfat. Butter absorbs odors easily and is highly susceptible to rancidity. To avoid either of
these problems, store butter in the refrigerator no longer than 2 weeks.
Butter-Cultured - Cultured butter is butter churned from cultured cream (cream fraiche). Most butter produced
in the U.S. before 1920 was cultured butter, but in the 20's, the U.S.Government guaranteed the sale of every
pound of butter produced, so quality became a non-issue and sweet cream butter prevailed.
Buttercream - A mixture of butter, sugar, and eggs or custard; it is used to garnish cakes and pastries.
Butterfly - To split food (meat, fish, fowl) down the center, cutting almost, but not completely through. The two
halves are then opened flat to resemble a butterfly.

Buttermilk - Originally a by-product of butter making, buttermilk is commercially produced by adding lactic
acid culture to skimmed or partially skimmed milk.
C
Cabanossi - A salami-type sausage popular in Southern Europe.
Calabacita - A variety of summer squash found in Latin American and Mexican cooking.
Calamari - The Italian word for squid.
Caldo Verde - A Portuguese soup made from a veloute with sharp flavored cabbage, potatoes, chicken and
vegetables and olive oil. In some regions a Sausage is then cooked in the soup.
Calzone - A half-moon shaped pizza turnover, often served with sauce over the top rather than inside.
Canape - Small open-faced sandwiches served as snacks or for lunch. They may be served hot or cold, but they
are often elaborately garnished.
Cannelloni - An Italian dish made of sheets or tubes of pasta filled with meat, cheese or fish, sauced and baked
au gratin. Variations of this use thin pancakes, called crespelle, which are similar to crepes and are filled and
cooked in the same manner as the pasta.
Cannoli - A crisp pastry tube filled with sweetened ricotta cheese, chocolate chips, and usually candied fruit.
Cinnamon and vanilla are common flavorings for this cheese mixture.
Caper - The pickled bud from the caper bush which is used in sauces and as condiments for smoked fish and
nicoise salad.
Caper Berry The larger berry that comes from the mature bud of the bush, pickled and used as a garnish which
goes well with fish, White meats etc.
Capicolla - A coarse Italian pork sausage. Usually highly seasoned, this sausage is served cold, thinly sliced, as
for proscuitto.
Capon - A castrated chicken that is savored for its delicate taste and texture. Once castrated, the chicken would
become fattened, yielding tender, juicy flesh. This method of raising chickens is not practiced much anymore,
since most chickens are butchered at a young age and still very tender.
Caponata - Best known as a spread or cold salad containing eggplant, celery, tomatoes, raisins, and pine nuts
seasoned with vinegar and olive oil. Modern variations will add other vegetables such as zucchini and season it
with fresh herbs.
Capsicum - A large fleshy pepper with a sweet/mild flavor. Can be orange, red, yellow, green or Purple. Also
known as Bell Pepper.
Carbonara - An ultra-rich pasta sauce consisting of pancetta, eggs, and parmesan cheese. Actually less of a
sauce than a preparation, hot pasta is tossed with the rendered pancetta fat, the eggs, and then the cheese. Crisp
pancetta and black pepper are tossed into the pasta just before serving.
Cardinal - Fish dishes which have sauces made with lobster fumet and are garnished with lobster meat.

Cardoon - A vegetable from the artichoke family that looks like celery. Cardoons may be eaten raw or cooked
and served like any vegetable.
Caramelize - To heat sugar until it liquefies and becomes a clear caramel syrup ranging in color from golden to
dark brown. Fruits and vegetables with natural sugars can be caramelized by sauting, roasting or grilling,
giving them a sweeter flavor and golden glaze.
Carob - The seed from the carob tree which is dried, ground, and used primarily as a substitute for chocolate.
Carpaccio - An Italian dish, ( Named after an Italian artist who always used red predominately ) made of paper
thin slices of beef dressed with olive oil and parmesan cheese. Slices of raw white truffles are an excellent
partner to this dish.
Cassoulet - A dish from southwest France consisting of white beans and an assortment of meats like confit,
lamb, pork, and Toulouse sausage. The dish is enriched with large amounts of duck fat and is baked until the top
which is covered with sugar and white bread crumbs is brown and crispy. Variations of this dish include seafood
and lentils. This dish is very substantial and needs nothing else to be served with it but a bitter green salad to cut
through the richness.
Caul Fat - The stomach lining of pork which is used in place of backfat for pates and to encase fabricated rolled
meats and crepinettes.
Caviar - These are the eggs from sturgeon that have been salted and cured. Grading for caviar is determined by
the size and color of the roe and the species of the sturgeon. Beluga caviar, which is the most expensive of the
three major types of caviar, are dark grey in color and are the largest eggs. Ossetra caviar are light to medium
brown and are smaller in size than Beluga. Sevruga caviar comes from the smallest eggs, they are also the
firmest in texture and are grey in color. Pressed caviar is made of softer, lower quality eggs and have a stronger,
more fishy flavor. The expression Malossol is used to describe the amount of salt used in the initial curing
process. The roe from other fish such as salmon, lumpfish, and whitefish are not considered caviars, regardless
of their label. These should be addressed as roe. Caviar should be served as simply as possible. Traditional
accompaniments, inspired by the Russians, are sour cream, blinis, and ice cold vodka. Lemon and minced onion
are often served with caviar, Their flavors will only detract from the pure delicate flavor of the caviar.
Celeriac - The root of a type of celery with a firm texture and a clean, sweet flavor of celery.
Cepes - A wild mushroom of the boletus family known for their full flavor and meaty texture.
Chai - The Indian name for tea, often served with milk and sugar.
Channel - (Canelle ) To create small V-shaped grooves over the surface of fruits or vegetables for decorative
purposes using a canelle knife. The fruit or vegetable is then sliced, creating a decorative border on the slices.
Chanterelle - A wild mushroom with a golden color and a funnel-shaped cap. The whole mushroom is edible
and is savored for its exquisite flavor and firm texture when cooked.
Chantilly - This is a name for sweetened whipped cream flavored with vanilla. The term may also be used to
describe sauces that have had whipped cream folded into them. This includes both sweet and savory sauces.
Chapati - A whole wheat Indian flatbread that can be grilled or fried.

Charcuterie - The French word for the variety of pork preparations that are cured, smoked, or processed. This
includes sausages, hams, pates, and rillettes. This term may also imply the shop in which these products are sold
and the butchers who produce it.
Charlotte - The name for two different styles dessert. The first preparation is made of slices of bread which line
a mold, which is then filled with fruit, and baked until the bread acquires a golden color and crisp texture. The
second version, similar to the first, lines a mold with cake or ladies fingers and is filled with a bavarian cream.
These may also be filled with whipped cream or even a fruit mousse. More elaborate versions layer the cake
with jam, then slices of this cake is used to line the mold.
Charmoula - A sauce and marinade used in Middle Eastern cooking made of stewed onions flavored with
vinegar, honey and a spice mixture called "rasel hanout". This is a complex spice mixture containing cinnamon,
black pepper, cloves, cumin and sometimes paprika and coriander. This sauce is used on meat and fish and can
even be adjusted to make a unique vinaigrette.
Chateaubriand - A thick slice of beef from the heart of the tenderloin, grilled or sauted and simply sauced.
Many restaurants claim their chateaubriand to be the head of the tenderloin, cut for two, which is roasted and
carved tableside.
Chaud-Froid - Meat or fish that has been poached or roasted, chilled and served cold, masked with a thick
sauce and glazed with aspic. The whole preparation was once quite popular and used consistently on elaborate
buffets. Modern tastes have moved away from this style of food, opting for cleaner, less adulterated flavors.
Chayote - A pear shaped squash, used in Latin American cooking, with a taste of zucchini. Chayote may be
eaten raw or cooked as you would any summer squash.
Cherimoya - Also called the custard apple, this is a tropical fruit with a creamy texture and sweet pineapple
flavor.
Chervil - A mild-flavored member of the parsley family, this aromatic herb has curly, dark green leaves with an
elusive anise flavor. Though most chervil is cultivated for its leaves alone, the root is edible and was, in fact,
enjoyed by early Greeks and Romans. Today it's available dried but has the best flavor when fresh. Both forms
can be found in most supermarkets. It can be used like parsley but its delicate flavor can be diminished when
boiled.
Chevre - The French word for goat, generally referring to goat's milk cheeses.
Chiboust - A custard made originally as the filling for the gteau Saint- Honor, consisting
of pastry cream lightened with Italian meringue and stabilized with gelatin.
Chicharron - Crispy fried pigskin used in Mexican cooking for salads, fillings and snacks.
Chicken-Maryland - In Australia, refers to chicken leg with both thigh and drumstick attached. In the US, refers
to any parts of chicken, crumbed, browned in hot fat, baked and served with cream sauce.
Chickpeas - Cicer arietinum. Also known as garbanzo beans, ceci beans.
Chiffonade - A very fine julienne of vegetables usually associated with leafy herbs, lettuce, or greens. Literally
translated from French, the term means 'made of rags'.

Chilaquiles - A family style Mexican dish of refried corn tortillas simmered in a sauce of tomatoes, chilies, and
garlic. This is a highly seasoned dish, often served as a brunch or lunch dish with eggs or grilled meats.
Chinese Parsley - See Cilantro.
Chinois - French word for "Chinese". Also refers to a "China Cap", a very fine mesh, conical shaped strainer.
Chipotle - A dried and smoked jalapeo which can be found dried or reconstituted and sold in tomato sauce.
These chilies are extremely hot and caution should be taken when using them in cooking.
Chive - Related to the onion and leek, this fragrant herb has slender, vivid green, hollow stems. Chives have a
mild onion flavor and are available fresh year-round. They are a good source of vitamin A and also contain a fair
amount of potassium and calcium. Chocolate - A product of cocoa beans in which the chocolate liquor is mixed
with cocoa butter in various proportions to produce the different varieties of chocolate. Bitter chocolate has no
additional ingredients added. Other varieties of chocolate have additional cocoa butter added, along with sugar,
milk, and vanilla.
Chorizo - A spicy pork sausage from all Hispanic countries, ranging in seasoning from mild and sweet to
fiercely hot. Hotter versions come from areas of Spain and Portugal. Mexican versions contain a large variety of
chilies and have a mealier texture and more complex flavor. Some of them even use fresh herbs giving it a green
color. Portugal makes a cousin to this sausage called the linguisa, that is smoked and much hotter.
Choron - A variation of Bearnaise sauce with tomato puree or Concass added.
Chou route - An Alsatian specialty consisting of sauerkraut that is simmered with assorted fresh and smoked
meats and sausages. This is a grand dish served on huge platters so that diners may witness all of the
components displayed at one time. The kraut is first washed, then seasoned with garlic, caraway seeds, and
white wine. The meats are layered in the casserole with the kraut and cooked until all the meat is tender and the
flavors have blended together. Pork sausages, smoked pork shanks and shoulders, and fresh pork loin are all
used. A variation of this, though not actually called a choucroute, is a whole pheasant cooked in sauerkraut with
champagne. There are other recipes that consist of solely fish in
with the sauerkraut. This can be quite delicious if properly prepared.
Chutney - The name for a large range of sauces or relishes used in East Indian cooking.
Fresh chutneys have a bright, clean flavor and are usually thin, smooth sauces. Cilantro, mint, and tamarind are
common in fresh chutney. Cooked chutneys have a deeper, broader flavor. Cider - Widely varying definition! A
drink (almost) always made from pressed apples, to many people but not all it is alcoholic. US usage is typically
that `cider' is not alcoholic and hard cider' is. Cilantro - The leaf of the coriander plant. Also called
Chinese/Thai/Mexican parsley, and green coriander.
Cioppino - A rich fish stew from San Francisco made with shrimp, clams, mussels, crabs, and any available fish.
The broth is flavored with tomato,
white wine, garlic, and chili flakes. This stew needs no other courses served but a simple green salad and a lot of
sourdough bread.
Civet - A French stew usually containing game, though duck and goose are used. The meat is marinated in red
wine for long periods of time, then stewed with pearl onions and bacon. The sauce was once thickened with
blood, but that is a method not used much anymore.

Clafoutis - A dessert of fruit, originally cherries, covered with a thick batter and baked until puffy. The dessert
can be served hot or cold.
Clarify - To remove sediment from a cloudy liquid, thereby making it clear. To clarify liquids, such as stock, egg
whites and/or eggshells are commonly added and simmered for approximately 15 minutes. The egg whites
attract and trap particles from the liquid. After cooling, strain the mixture through a cloth-lined sieve to remove
residue. To clarify rendered fat, add a very little hot water which is the evaporated over high for about 15
minutes. The mixture should then be strained through several layers of dry cheesecloth and chilled. The
resulting layer of fat should be completely clear of residue. Clarified butter is butter that has been heated slowly
so that its milk solids separate and sink, and can be discarded. The resulting clear liquid can be used at a higher
cooking temperature and will not go rancid as quickly as unclarified butter.
Clotted Cream - This specialty of Devonshire, England (which is why it is also known as Devon cream) is a
55% (min) milkfat product made by heating shallow pans of milk to about 82 degrees C, holding them at this
temperature for about an hour and then skimming off the yellow wrinkled cream crust that forms. After cooling,
the thickened cream is then removed. It can be spread on Scones or spooned a top fresh fruit or desserts. The
traditional English "cream tea" consists of clotted cream and strawberry jam served with scones and tea. Clotted
cream can be refrigerated, tightly covered, for up to four or five days.
Cock-a-Leekie - A thick Scottish soup made with chicken, leeks, and barley. Modern versions have lightened up
this soup by using a chicken broth garnished with leeks and barley.
Cockles - common name for certain marine bivalves, related to the quahog and the razor clam. The
name cockle applies especially to the common edible European species. Cockles have two hinged, heart-shaped
shells with prominent ribs. The muscular, pointed foot is used for locomotion. About 200 species are known,
most of them native to the tropics. The cockle, which may attain a length of up to 15 cm (6 in), lives on sand
near the water's surface and feeds on tiny sea plants and animals.
Cocoa Powder - This is the dried powder formed from chocolate liquor after the cocoa butter content has been
reduced. This mixture is then dried and ground into a fine powder. The Dutch processing of cocoa is treated with
an alkali to give a darker appearance and a less bitter taste. Breakfast cocoa has sugar, milk solids, and other
flavorings added to it.
Coconut Milk - This is not the liquid that is found in the center of coconuts, but a thick liquid made by steeping
fresh grated coconut in hot water. The hot water helps to extract the fat from the coconut meat, which carries so
much of this flavor.
Coeur la Crme - Meaning "the heart of the cream", this is a soft cheese dessert where the mixture is drained
in a mold to help it set. The cheese is then turned out onto a platter and served with fruit and bread.
Collard Greens - One of a variety of "greens" with a firm leaf and sharp flavor.
Colombo - A West Indian stew seasoned with a spice mixture of the same name. This is similar to curry powder,
containing coriander, chilies, cinnamon, nutmeg, saffron, and garlic. The stew may contain pork, chicken, or
fish. Vegetables are cooked in the stew and rice and beans are served on the side. Compote - Dried and fresh
fruit cooked with sugar to a jam like consistency, brief enough to allow the fruit to retain their individual
identity.
Combination Salad - A salad that is composed of a variety of ingredients which would include items such as
Poultry, Fish, Seafood, Pasta, and or Potatoes combined with a dressing, whether it be of a vinaigrette based or
creamy style.

Concass - The term for chopping a vegetable coarsely. This is used most often when referring to chopped
tomatoes.
Conch - A Mollusk Gastropod - "Strombus" - Abundant in US only off Florida Keys, where it is illegal to take.
Most now comes from Caribbean islands such as Turks and Caicos, Trinidad, or Honduras. One Conch steak
typically weighs 1/5 to 1/3 lb approximately. These sell for prices ranging from $5.00 to $7.00 per pound. These
steaks are beaten with device such as a rolling pin, (in order to tenderize) then cubed for conch salad or conch
fritters.
Conchiglie - Large shell shaped pasta noodles. These are often stuffed and baked au gratin. Small shells are
called conchigliette.
Confit - This is a preparation for meats in order to preserve it for long periods of time when fresh meat would
become scarce. The meat is first salted to remove moisture and marinated in red wine. It is then cooked at the
barest of simmers, 190 F. submerged in its fat, until the meat is buttery tender. After the meat is cooled, it is
stored in crocks and covered with the fat to prevent exposure to air. The whole crock is stored to help age the
meat. During this aging period the meat develops a new flavor, rather different from its original. When ready to
eat, the meat can be fried in a skillet or grilled until the skin is crisp and the meat is warmed through. Duck
confit was once served with potatoes, fried in the same duck fat as the confit. This practice is less popular now
due to its high saturated fat content, good companions that go with confit are lentils and / or bitter green salads
to balance the richness of the meat. Fatty meats such as duck, goose, and pork work best in confit. Confit is a
major component in within the dish cassoulet. Sometimes it is found in use to describe vegetables which are
cooked long and slowly to produce a sweetened flavor. Such as within Southern cooking techniques.
Consomm - A clarified broth used as a base for sauces and soups.
Coppa - The loin or shoulder of pork that is cured, cooked and dried. It is served thinly sliced for antipasti or on
sandwiches or pizza.
Coq au Vin - A braised chicken dish flavored with red and white wine, bacon, mushrooms, and pearl onions.
Cordial - In the USA, a synonym for liqueur. Within the United Kingdom, New Zealand and Australia, a thick
syrup (which may or may not contain real fruit) which is diluted to give a non-alcoholic fruit drink.
Cornflour / Cornstarch- A starch usually made from a blend of milled Chinese corn. Used to thicken sauces,
etc.
Cornmeal - Ground corn (maize).
Corn Syrup - Dextrose, maltose, or glucose obtained through the process of converting starch with use of acids.
The syrup is used in baking, primarily to prevent the crystallization of sugar.
Cotechino - A fresh pork sausage, with a very fine consistency and delicate flavor. It contains a small amount of
ground pork rind, coteca in Italian, therefore giving its the name. It is a large sausage, about 3"X 9", which used
primarily in stews and pasta e fagioli.
Coulibiac - A Russian pie / roulade, Traditionally wrapped with Brioche dough and filled with alternating layers
of salmon, hard cooked eggs and rice, mushroom duxelle, and vesiga. Vesiga is the spinal marrow of sturgeon
and its use has all but disappeared from commercial markets. Crepes are often layered into the bottom of the pie.

Coulis - A puree of fruit or vegetables, used as a sauce or flavoring agent to other sauces or soups. As sauces,
they are thinned down just enough to reach the proper consistency, but not so much as to alter the intense flavor
of the puree.
Couscous - A pasta which is formed into tiny pellets through a process called palming being made from
semolina ( a flour made from Durum wheat). The name couscous also refers to the famous Maghreb dish in
which semolina or cracked wheat is steamed over a spicy lamb stew with various vegetables, chickpeas and
raisins, by being placed in the perforated top part of a special pot called a couscoussiere. The cooked semolina is
placed onto a large platter, with the meats and vegetables placed decoratively around. Harrissa a hot roasted
pepper sauce is served as well. Diners use pieces of leavened flat bread to scoop the couscous from the platter.
Coeur e la Crme - Meaning "the heart of the cream", this is a soft cheese dessert where the mixture is drained
in a mold to help it set. The cheese is then turned out onto a platter and served with fruit and bread. Alternate
versions use mixtures of ricotta and cream cheese and flavored with liquor and citrus juice. This is then molded
and served with a berry coulis.
Courgette - The French word for zucchini.
Court-Bouillon - A well-seasoned cooking liquor, sometimes made with broth, used to poach fish and shellfish.
Court-bouillons mainly consist of wine, wine vinegar, water, herbs, sachet d'spice and onion. Truite au bleu is a
perfect example of this technique.
Couscous - Small pellets ( grains )of semolina flour that are steamed until tender and sauced with a rich meat,
fish, or vegetable stew.
Crackling - Crispy pieces of outer skin remaining after the fat is rendered. Commonly made from pork, and it is
used in salads, stuffing's, and seasonings.
Cream - This is the portion of milk that rises to the top when milk has not been homogenized. Cream is defined
by its varying amounts of butterfat content. Half and half cream is a mixture of milk and cream, resulting in a
butterfat content of 12%.to 15 % Sour cream and light cream have a butterfat content of 18 to 20%. Heavy
cream will have no less than 30% butterfat, with averages around 36%, and will go as high as 40%. Some
special heavy creams can be as high as 52 % butterfat. American heavy cream is satbalized with mono and di
glycerides, it also carries calcium carrageanan to add thickness
Crme Anglaise - This is a custard made of milk and eggs. It is used both as a sauce for desserts and as a base
for mousses.
Crme Caramel - Like the Spanish flan, this is a baked custard that is flavored with caramel. When the dish is
inverted, the caramel creates a sauce for the dessert.
Crme Fraiche - A naturally thickened fresh cream that has a sharp, tangy flavor and rich texture. This is an
expensive item to buy, but a good substitute can be made by mixing heavy cream with uncultured buttermilk and
allowed to stand, well covered, in a tepid place until thickened.
Crme Patissierre - This is a thick pastry cream made of milk, eggs, and flour. There are some recipes which
will use all or a portion of cornstarch.
Crepe - A very thin pancake used for sweet and savory fillings.
Crepaze - A cake made of crepes layered with vegetables, cheese, or ham. The cake is then baked to blend the
flavors and help set it so that it may be cut into wedges.

Crepinette - A small sausage patty wrapped in caul fat. They are filled with ground pork, veal, or poultry and
fried or grilled. Some are shaped into balls. You may also use cooked meat or vegetables to flavor a forcemeat in
the crepinette.
Crespelle - An Italian pancake, similar to a crepe, used in place of pasta in preparations of dishes like manicotti
and canneloni.
Croquembouche - A grand dessert made up of cream puffs that are dipped in caramel and assembled into a large
pyramid shape. The whole dessert is then brushed with more caramel and elaborately decorated.
Croque-Monsieur - The French version of a grilled ham and cheese sandwich with Gruyere cheese.
Croquette - A thick patty made up of cooked foods. These patties or balls are breaded and fried or sauteded.
Vegetables, fish, or meat may be used in croquettes.
Crostini - Toasted bread slices which are brushed with olive oil and served with tomatoes, pumate, cheese,
chicken liver mousse, bean puree, or tapenade. These are the Italian version of canapes.
Crouton - Bread that is cut into smaller pieces and toasted or fried until crisp. This includes cubes for salads and
slices for soups and hors d'oeuvres.
Crudite - A selection of raw vegetables served with a dip.
Culatello - The heart of the prosciutto.
Cumberland Sauce - An English sauce used for ham, game, and pts. The sauce is made of currant jelly mixed
with lemon and orange juice and port wine.
Cure - To treat food by one of several methods for preservation purposes. Examples are smoking, pickling - in
an acid base, corning - with acid and salt, and salt curing - which removes water.
Curry Powder - European Expression This is a mix of spices that we have come to know of by the Indian
variations found in stores. Yet this is a mixture that is unique to every kitchen. Curry Powders may be mild with
spices like cumin, fennel, and coriander; or heated up a little with chilies and pepper; or made fragrant with
cinnamon and saffron. All of these are originally known as Garum Masala and all of them have distinctly
different applications. Look under the definition for garam masala for more information.
Cuttlefish - A cousin to the squid, that is also prized for its ink sac as well as its flesh.
D
Dacquoise - A cake made of nut meringues layered with whipped cream or buttercream. The nut meringue disks
are also referred to as dacquoise.
Daikon - A large oriental radish with a sweet, fresh flavor. Can be as fat as a football but is usually 2 to 3 inches
in diameter. Use raw in salads, shredded as a garnish or cook in a variety of ways including stir-fry.
Dal - This is the Indian term for all varieties of dried beans, split peas, and lentils. There are many different
varieties of Dal, all of which have a specific use in Indian cooking.

Dashi - A Japanese fish stock made with dried bonito and kombu seaweed. This is used for soups, sauces, and
marinades.
Daube - A stew consisting of a single piece of meat such as a shoulder or joint. The meat is stewed in a rich,
wine laden broth with herbs and vegetables. The broth is then thickened, reduced and served with the slices of
meat and accompanying vegetables.
Dauphine - The name for little puffs made of potato puree, that are mixed with choux paste and deep fried.
Dauphinoise - The name of a potato gratin with lots of cream and garlic, all topped with Gruyere cheese.
Deep-fry - A dry alternative cooking technique which cooks food in hot fat or oil deep enough so that it is
completely covered. The cleanliness and temperature of the fat is extremely important. When the fat is not hot
enough, the food absorbs fat and becomes greasy. When the fat is too hot, the food burns on the exterior before
it has cooked through. Fat at the correct temperature will create a golden crisp, dry exterior and moist interior.
An average fat temperature for deep-frying is 375 degrees, but the temperature varies according to the food
needing to be fried. Use a deep fryer, an electric fry pan or a heavy pot and a thermometer for deep frying.
Deglaze - The process of removing browned small particles of food from the bottom of a pan after sauting,
usually meat. The technique requires the removal of the excess fat from the pan, a small amount of liquid is usually an acid based item such as wine - is added to the pan and then heated with the remaining juices and
stirred to remove browned particles of food from the bottom. The resulting mixture is then reduced to
concentrate the flavors and becomes the basis for a sauce.
Degorge - 1. To sprinkle vegetables with salt to eliminate water. Eggplant for example are generally salted and
patted dry before cooking.
Degorge - 2. To add cornmeal to water and soak crustaceans in order that they will eliminate the sand in their
shells.
Demi-Glace - A rich brown sauce comprising of 50 % Espagnole sauce, which is further enriched with 50 %
veal stock and wine and reduced to the original volume thus creating the required consistency. This is a very
long procedure and requires constant skimming ( Depouillage ). There are shortened versions of this but which
are quite inferior
Dessicated Coconut - Dried coconut shreds, similar to US coconut shreds. In the US, coconut is usually sold
sweetened, this is not so common in other countries.
Devein - To remove the blackish-gray vein from the back of a shrimp. The vein can be removed with a special
utensil called a deveiner or with the tip of a sharp knife. Small and medium shrimp are deveined purely for
aesthetic purposes only. However, because the veins in large shrimp contain grit, they should always be
removed.
Devon Cream - Please refer to Clotted Cream
Dice - To cut food into tiny cubes (between 1/8 inch to 1/4-inch square.
Digestive Biscuits - A whole meal biscuit (cookie) with a honey taste. Broken into tint pieces, can be as a
substituted for graham cracker crumbs,
Dijonnaise - This is a name given to dishes that contain mustard or are served with a sauce that contains
mustard.

Dim Sum - A selection of small dishes served for snacks and luncheon in China. Dishes of this nature will
include a wide selection of fried and steamed dumplings, as well as various other sweet and savory items.
Ditalini - Short pasta tubes.
Dolma - A cold hors d'oeuvre made of grape leaves stuffed with cooked rice, lamb, and fine diced onion.
Marinated with olive oil and lemon. Vegetarian versions of this are also made.
Donax - type of Clam.
Dredge - an action that lightly coats food that is going to be pan fried or sauted, with a fine film of flour, or
cornstarch The coating helps to brown the food and provides a crisp surface. Foods need to be cooked
immediately, to avoid the coating becoming soggy. Foods that are to have a final coating of breadcrumbs,
cornmeal or cereal flakes etc., will be dredge in flour first, then egg wash and finally the final coating of either
bread crumbs, cornmeal, cereal flakes etc.. All foods prepared in this manner must not be held for any length of
time prior to the cooking process.
Duchess - The name for potato puree that is enriched with cream, then piped into decorative shapes and
browned in the oven. They are often piped around the rim of a platter onto which a roast or whole fish may be
served.
Durian - A large fruit from southeast Asia that has a creamy, gelatinous texture and a rather nauseating smell
similar to that of smelly feet. The flesh is savored by many from Southeast Asia, Those that are not local find it a
difficult flavor and aroma to become accustomed to.
Duxelle - Finely chopped mushrooms that are cooked in butter with shallots and wine. When cooked dry,
duxelle make a good filling for omelets, fish, and meat. They may also be moistened with wine or broth and
served as a sauce. Duxelle are also flavored with fresh herbs and brandy or Madeira.
E
Egg Threads - Lightly beaten eggs that are poured slowly into a hot broth, creating irregular shaped threads
used to garnish soups.
Eggplant - A purple, vaguely egg-shaped vegetable. Called Brinjal in parts of India and Aubergine in various
other countries.
Emincer - To cut fruit into thin slices, shorter than for julienne. This term is most often used
when referring to meats, but it also applies to fruits and vegetables.
Empanada - A small savory pie from Spain and South America. Fillings may be made of meat, seafood, or
vegetables. The fillings can be seasoned in many ways. Those from around Spain are flavored with peppers,
onions, and tomatoes. Those from South America have a sweet/sour undertone from the addition of raisins and
green olives. Crusts may be made from bread dough or flaky dough like pate brisee and puff pastry.
Emulsify - To bind together two liquid ingredients that normally do not combine smoothly, such as water and
fat. Slowly add one ingredient to the other while mixing rapidly. This action disperses tiny droplets ( colloids )of
one liquid in the other. Mayonnaise and vinaigrettes are emulsions. 3 styles of emulsion are possible -- Unstable
or temporary --Semi Stable and Stable.

Entrecote - A steak cut from the rib section of beef. It is boneless and has a very thin layer of fat. Though steaks
cut from the loin ends of the rib are a finer quality steak, the whole rib may be used for entrecote. The term is
sometimes used referring to a strip steak. This is not an accurate description. This cut of beef is called the fauxfilet or contre-filet.
Escabeche - A highly seasoned marinade used to flavor and preserve food. Fish and chicken are the most
common foods used for escabeche. First the meat is fried and placed in a dish large enough to hold all of the
food in one layer. Then a marinade made of onions, peppers, vinegar, and spices is poured over the food while
hot. The whole dish is then allowed to rest overnight and served cold. Escalope - A thinly sliced food similar to a
scallopine. This may consist of meat, fish, or vegetables.
Escargot -( Snails ) They can be terrestrial, freshwater or marine. Escargot is the common name for the land
gastropod mollusk. The edible snails of France have a single shell that is tan and white, and 1 to 2 inches
diameter.
Espagnole Sauce - This is the foundation of all of the brown sauces. A number of modifications have been
made of this sauce since its conception. The sauce is now made of a rich brown veal stock thickened with a
brown roux. The sauce is then simmered with a mirepoix, bouquet garni, and wine. The long, slow cooking help
to purify and concentrate its flavor. It is finally strained through very fine muslin. Demi-glace and glace de
viande are all structured around a fine espagnole sauce.
Essence/Extract - While the words may be used interchangeably US-UK all essences are extracts, but extracts
are not all essences. A stock is a water extract of food. Other solvents (edible) may be oil, ethyl alcohol, as in
wine or whiskey, or water. Wine and beer are vegetable or fruit stocks. A common oil extract is of cayenne
pepper, used in Asian cooking (yulada). Oils and water essences are becoming popular as sauce substitutes. A
common water essence is vegetable stock. A broth is more concentrated, as in beef broth, or bouillon. Beef tea is
shin beef cubes and water sealed in a jar and cooked in a water bath for 12-24 hours. Most common are alcohol
extracts, like vanilla. Not possible to have a water extract of vanilla (natural bean) but vanillin (chemical synth )
is water sol. There are also emulsions lemon pulp and lemon oil and purees (often made with sugar) Oils, such
as orange or lemon rind (zest) oil, may be extracted by storing in sugar in seal ed container. Distilled oils are not
extracts or essences. Attar of rose (for perfume) is lard extracted rose petal oil.
F
Falafel - A Middle Eastern specialty consisting of small, deep-fried croquettes or balls made of highly spiced,
ground chickpeas. They're generally tucked inside pita bread, sandwich style, but can also be served as
appetizers. A yogurt or tahini-based sauce is often served with falafel.
Farfalle - Bowtie shaped pasta.
Fava Bean - This tan, rather flat bean resembles a very large lima bean. It comes in a large pod which, unless
very young, is inedible. Fava beans can be purchased dried, cooked in cans and, infrequently, fresh. If you find
fresh Fava beans, choose those with pods that aren't bulging with beans, which indicates age. Fava beans have a
very tough skin, which should be removed by blanching before cooking. They're very popular in Mediterranean
and Middle Eastern dishes. They can be cooked in a variety of ways and are often used in soups. Also called
Faba bean, broad bean and horse bean.
Feija~O - Portuguese for beans, the default is black beans. Not to be confused with:
Feijoa - A waxy green fruit about 3" long. Although it is not a guava you may know it as a Pineapple Guava.

Feijoa sellowiana is an evergreen shrub, growing to 10-16 ft. It thrives in subtropical regions but is hardy &
once established will tolerate moderate frosts. They are either eaten raw (with or without the skin) or made into
jellies, sauces & chutneys.
Feijoada Completa - A Brazilian dish very similar to cassoulet, made with black beans. Sausage, bacon, ham,
and various cuts of pork are cooked in with the beans. The traditional accompaniments are plain white rice,
cooked greens, fresh orange slices, and a very hot sauce, similar to pico de gallo, called molho carioca. Toasted
cassava flour is used as a condiment, to be added by each diner. This too is a very substantial dish and needs
little else to accompany it.
Fenugreek - A very hard seed grown in the Middle East, which is used as a spice. Its dominant flavor and
aroma is recognizable in commercial curry powders.
Fettucine - Flat narrow pasta noodles less than wide and a bit thicker than tagliatelle.
Ficelle - The French word for string. This is a term used in cooking to describe foods that have been tied to a
string and cooked in a broth. This was a practice in villages when a communal pot was used to cook food. The
string was used in order to allow the owners to identify and recover their piece of meat. This is generally applied
to tough cuts of meat that require long periods of cooking. Yet, some restaurants are using the term to describe a
more tender cut of meat that is poached in a rich broth. Beef filet and duck breasts are two good choices for this
type of preparation.
Filberts - See Hazelnuts. --- French term for Hazelnuts
Fillet - To create a fillet of fish or meat by cutting away the bones. Fish and boning knives help produce clean
fillets.
Financier - A small cake or cookie that is made with ground nuts and whipped egg whites. These are soft like
sponge cake, and have a rich flavor of nuts.
Fines Herbes - A mixture of chopped fresh herbs consisting of tarragon, parsley, chervil and chives. Dried herbs
may also be used, but their delicacy is lost.
Finnan Haddie - The Scottish expression for smoked haddock.
Five Spice Powder - A dry spice mix used in Chinese cooking consisting of cinnamon, star anise, pepper, clove,
and fennel.
Flan - This is a term that may be used to describe two different preparations. The first use of this word is
describes an open top tart that is filled with pastry cream and topped with fruit. Flan is used in Spanish and
Mexican cooking to describe an egg custard that is baked in a large shallow dish, and flavored with caramel.
The dish is inverted when served and the excess caramel is used as a sauce for the flan. The flan may be
flavored with orange, anise, cinnamon, or liqueur.
Fleuron - A small crescent shaped pastry made of puff dough that is used to garnish fish dishes and soups.
Florentine - This is used to describe foods that are cooked in the style of Florence. The word is most commonly
associated with dishes containing
spinach and sometimes a cream sauce. Steak cooked ala Florentine is a large T-bone steak, rubbed with olive oil
and garlic, grilled and served with fresh lemon on the side.

Flour - This is the finely ground grain of wheat, corn, rice, oat, rye, or barley. Unless specified, this term refers
to wheat flour. Flour is milled from a variety of wheats containing different amounts of protein. The different
levels of protein give each flour unique qualities as does the balance of polysaccharides - Amylose and
Amylopectin. -- All-purpose flour is the most commonly used, especially by the domestic market. This flour is
milled from both hard and soft wheat's, giving it the strength needed in bread baking, but leaving it tender
enough for cakes and pastries. Bread flour has a higher protein content so that it may withstand the constant
expansion of the cell walls during proofing and baking. Cake flour is milled from soft wheat, thus containing a
very low protein content and therefore prevents the easy development of gluten. Pastry flour has a relatively low
protein content, containing just enough to help stabilize the products during leavening. Whole wheat flours are
milled from the whole kernel, thus giving it a higher fiber content and a substantial protein content. Semolina is
milled from hard durum wheat, being used mainly for commercial baking and pasta production.
Focaccio - An Italian flatbread made with pizza or bread dough, that can be baked plain or topped with onions,
zucchini, eggplant, cheese, or whatever you choose.
Foie Gras - This literally means goose liver, but the term is used to describe the fattened liver of both duck and
geese. The birds are force fed a rich mixture to help expedite this process. These livers are praised for their
delicate flavor and rich, buttery texture. The largest production of commercial foie gras is done in France and
Israel. The US will only allow this product to be imported in a cooked stage, either canned, vacuum-sealed, or
frozen. These are inferior products and will never highlight the true delicacy of foie gras. But fresh foie gras is
now available from breeders in the US. These foie gras are very fine specimens, but a very high price goes along
with them. Foie gras is prepared in a vast number of ways, though one should remember to keep these as simple
as possible to avoid masking the flavor of this treasure.
Fold - To combine a light mixture like beaten egg whites with a much heavier mixture like whipped cream. In a
large bowl, place the lighter mixture on top of the heavier one. Starting at the back of the bowl, using the edge
of a rubber spatula, cut down through the middle of both mixtures, across the bottom of the bowl and up the
near side. Rotate the bowl a quarter turn and repeat. This process gently combines the two mixtures.
Fondant - This is an icing made of sugar syrup and glucose, which is cooked to a specific temperature and then
kneaded to a smooth, soft paste. This paste can then be colored or flavored and used as an icing for cakes and
petit fours.
Fondue - There are several different types of fondue, the most notable of which is cheese
Fondue. This is a Swiss specialty in which cheese is melted with wine, eggs, and seasonings and served with
bread and fresh vegetables.
Fondue Bourguignonne is a pot of hot oil into which the diners will cook strips of meat and dip them into an
array of sauces on the table. Similar to this is Fondue Chinois where the hot oil is replaced by a rich chicken or
meat broth. The meat, and fish too, are then cooked in this stock and dipped in sauces. The Japanese have a dish
called shabu which is similar to this type of fondue. Named for the swishing sound that the meat makes in the
broth, this dish is also served with vegetables and noodles in to be eaten along with the meat. A chocolate
fondue is a chocolate bath, flavored with liqueur and eaten with bread and fruit, like fresh berries. These are all
dishes eaten as much for their social qualities as their culinary grandeur. Their popularity in the US has
diminished over the last 15 years, only being seen in ski resorts and at private dinner parties.
Fonduta - An Italian style fondue made of Fontina cheese and served over toast or polenta. Exceptional with
truffles.

Fougasse - A flatbread from France that was once served sweetened with sugar and orange water. It is now
more commonly seen as a bread eaten with savory dishes. In this case, the dough is brushed with olive oil and
sprinkled with herbs or salt before baking.
Foyot - This is a variation of a barnaise sauce with the addition of a well reduced meat glaze.
Frangipane - A pastry cream made of butter, eggs, flour, and finely ground almonds or macaroons. Modern
versions will use a combination of cornstarch and flour. The nuts must be very finely ground for this to be
successful. This type of raw cream is baked in the pastry shell or crpe. Frangipane is also the name for a type
of panada used in making forcemeats.
Fricassee - A stew prepared without the initial browning of the meat. Though chicken is the most common form
of this type of stew, fish, vegetables, and other meats are prepared in this manner.
Fritter - Food that has been dipped in batter and deep fried or sauteded. These may consist of vegetables,
meat, fish, shellfish, or fruit. The food may be dipped in the batter or mixed with the batter and dropped into the
hot fat to form little balls. Japanese tempura fried foods are a type of fritter, though this term is not applied to it.
Frittata - An Italian open-faced omelets.
Frito Mist - An Italian mixed fried platter, similar to the Japanese tempura platter. A mixture of vegetables,
meat, and fish are dipped in a light batter and quickly deep fried to prevent a saturation of grease into the food.
Fruit Pectin - A substance found naturally in fruits such as apples, quince, and all citrus fruits. Pectin's ability to
gel liquids makes it a key ingredient in jelly and jam making. You can purchase pectin in powder or liquid form,
or use high pectin fruits in the recipe.
Fry - To cook food (non-submerged) in hot fat or oil over moderate to high heat. There is very little difference
between frying and Sauting, although sauting is often thought of as being faster and using less fat.
Fugu - Japanese for swellfish; globefish; blowfish; balloon fish; puffer. Fugu is caught in winter only, and it is
eaten as chiri-nabe (hotpot) or fugu-sashi (raw fugu, sliced paper-thin). Only licensed fugu chefs are allowed to
prepare this fish in Japan, since it contains a deadly poison.
Fumet - An aromatic broth made for use in soups and sauces. The flavor of a fumet is usually concentrated on
one item, though multiple ingredients may be used. The stock is then reduced to concentrate this flavor. Fish and
vegetable broths are more commonly called fumets, but meat may also be used.
Fusilli - Spiral shaped pasta. Some versions are shaped like a spring. Other versions are shaped like a twisted
spiral.
G
Galanga - Used in Thai cooking, galanga is a rhizome similar to ginger in many ways. Tom ka gai (chicken in
coconut milk soup) uses galanga, chicken, green chiles, lemon grass and
lime juice as well as coconut milk.
Galantine - A pate-like dish made of the skin of a small animal, most often chicken or duck, which is stuffed
with a forcemeat of this animal. Additional strips of meat, blanched vegetables, and truffles are also layered with
the forcemeat. This is then wrapped or tied and poached in broth. Galantine are always served cold with their
aspic, where as ballontines may be hot or cold. These terms are often used interchangeably.

Galette - This is French for pancake, usually sweet, made of batters, doughs, or potatoes.
Brioche-type dough or puff pastry are often used. Small short butter cookies were once also called galettes. The
term has now been stretched to include preparations made of vegetables or fish. Different from a croquette,
these cakes are not breaded.
Garam Masala - This is an Indian curry mixture with a more complex flavor and aroma.
The mixture is always made fresh by the cook, never purchased pre-ground. The mixture may include cumin,
fennel, coriander, cardamom, cinnamon, saffron, pepper, chilies, and caraway. These spice mixtures vary greatly
between cooks and different dishes.
Garam Masala is also used as a condiment, being added to a dish at the end of cooking.
Garbanzo Beans - See Chickpeas. An alternative name
Gazpacho - A cold vegetable soup served throughout all of the Spanish countries. The most common version is
one made with a coarse puree of fresh tomatoes flavored with vinegar and olive oil, embellished with diced raw
vegetables like onions, cucumbers, and peppers. A light gazpacho is made with a puree of cucumber, and served
with an array of garnishes for the diner to choose from. Roasted almonds, avocadoes, and croutons are common
garnishes.
Gelatin - A protein produced from animals, used to gel liquids. It is found in granular and sheet form.
Gelato - An Italian frozen dessert, whose popularity has overwhelmed the US, is made of whole milk and eggs.
This gives it richness without flavors becoming masked by the fat from cream. The flavors are very intense and
the texture is soft and silky.
Genoise - A very rich sponge cake made with eggs and butter. This may be eaten as is with whipped cream or
fruit, but also used as the foundation for many other cake preparations.
Ghee - The Indian name for cooking fat. Most commonly used is clarified butter made from the milk of
buffaloes and yaks. In regions where milk is unobtainable, mustard and sesame oil are used.
Glace - A highly reduced stock used as an essence in flavoring sauces and enriching soups and stews. Veal glace
is used for all meat preparations and stands up the best to the long reduction required. Fish and shellfish glaces
are used, but their flavor can become very sharp tasting and bitter from too long of a reduction.
Gluten - Developed from the protein found in wheat flours.
Gnocchi -- 1- These are small dumplings made with flour, potatoes, and eggs. Other versions include spinach,
semolina, sweet potatoes, chopped herbs, and parmesan or ricotta cheese. Once the gnocchi are made they are
cooked in boiling water, and then sauced or tossed with melted butter. Some recipes call for cooking the gnocchi
in broth.
Gnocchi -- 2 - is also the name of a pasta with a similar shape.
Gougere - A savory pastry made of choux paste flavored with cheese. This may be made in individual puffs or
piped into a ring of puffs, which is served with a pool of sauce in the center of the ring.
Goulash - A Hungarian soup/stew made with beef and liberally seasoned with paprika. Some versions add
gremolata at the very end of cooking or sprinkled over the top.

Graham Crackers - A wholemeal biscuit (cookie) with honey and soda taste. Can be substituted for Digestive
Biscuits but are not exactly the same thing.
Granita - A coarse fruit ice similar to sorbet, without the meringue, which is often flavored with liqueurs.
Grate - To reduce a large piece of food to coarse or fine threads by rubbing it against a rough, serrated surface,
usually on a grater. A food processor, fitted with the appropriate blades, can also be used for grating. The food
that is being grated should be firm. Cheese that needs to be grated can be refrigerated first for easier grating.
Gratin - Dishes cooked in the oven which form a crust on the surface. This is expedited by placing the dish
under the broiler. Breadcrumbs and cheese are often sprinkled on top of these dishes to help form the crust.
Gravlax - Whole salmon fillets that have been cured with salt, sugar, and pepper, then flavored with dill. The
salmon is then sliced paper thin and served with pumpernickel bread, sour cream, capers, onion, and lemon.
Other spellings for this are gravadlax and gravlox.
Grecque - Foods that are prepared in the style of Greece. This is usually used for dishes with lemon, garlic, and
olive oil. But the addition of tomatoes, peppers, and fennel often allows a dish to be called la grecque.
Green Shallots - an inaccurate but occasionally used name for Scallions.
Gremolata - A mixture of chopped parsley, garlic, and lemon peel. This is added to stews at the end of their
cooking time to add a pungency to the dish. Used in some recipes for Osso Bucco a la Milanese, and Hungarian
goulash.
Grill - In the United Kingdom, the same as a USA broiler; in the USA, a device for cooking food over a
charcoal or gas fire, outdoors.
Grind - To reduce food to small pieces by running it through a grinder. Food can be ground to different degrees,
from fine to coarse.
Grissini - Italian bread sticks.
Grits - Usually a breakfast item in the US Southern region. Made from the kernel of corn. When corn has been
soaked in lye and the casing has been removed it becomes Hominy. The lye is rinsed out very well and the corn
is left to harden. Then the swollen hominy is ground up to the texture of tiny pellets. When boiled with water,
millk and butter it becomes a cereal similar to cream of wheat. It's used as a side dish for a good old fashioned
Southern breakfast. Sometimes you can make it with cheese and garlic for a casserole.
Gruyere - A moderate-fat cow's-milk cheese with a rich, sweet, nutty flavor that is prized for both out-of-hand
eating and cooking. It's usually aged for 10 to 12 months and has a golden brown rind and a firm, pale-yellow
interior with well-spaced medium-size holes.
Guacamole - A dip made of mashed avocadoes seasoned with onions, tomatoes, chilies, and cilantro. This is
mostly eaten as a dip for fried corn
chips, but it is also very good with raw vegetables. You may also use it as a filling for burritos and tacos.
Gumbo - A thick soup/stew made with meat or seafood served over plain white rice. Okra, fil powder, and
roux. All methods are acceptable, and all are considered traditional. common garnishes. sprinkled on top of

these dishes to help form the crust white rice. Okra, fil powder, and roux. All methods are acceptable, and all
are considered traditional.
H
Habanera Pepper - A type of hot chili. The Scotch Bonnet Pepper is similar.
Half and Half - A mixture of half cream and half whole milk.
Hard Rolls - A sandwich type of roll that is a little crusty on the outside and soft on the inside. Can be made
with poppy seeds or sesame seeds or plain. Often called a Kaiser roll.
Harissa - A spice mixture used as both a condiment and a seasoning. Harissa is a paste of chilies and garlic used
to enhance North African food (and is fairly popular in other parts of the Middle East, though it is probably of
Berber origin). It is fairly similar to the Indonesian
sambal olek. It becomes a thick paste that is used as is in cooking or diluted with oil or stock to be used as a
condiment.
Hazelnuts - A small nut with a hard, glossy shell. Also known as filberts.
Hing - Also known as asafetida, and devil's dung. A light brown resin sometimes used as a substitute for garlic
ands onions, or in its own right and not as a substitute for anything, it can be found in Indian groceries. Claimed
properties : laxative, aphrodisiac, colic cure. A required ingredient in the Indian Tadkaa - the small amount of oil
used to roast mustard seeds and similar other ingredients before adding them to the main dish.
Hoisin Sauce - A rich, dark, sweet barbecue sauce used in Chinese cooking for marinades and basting. Hoisin
sauce is easily recognizable in Mu Shu pork and Peking duck. The sauce is made from soybean flour, chilies,
red beans, and many other spices.
Hollandaise Sauce - This is the most basic of the egg and oil emulsified sauces. The only flavoring is fresh
lemon juice. This sauce must be kept warm, as excessive heat will cause it to break. Because this is kept warm,
it is not safe to keep it for long periods of time and should never be reused from another meal period.
Homogenize - To create an emulsion by reducing all the particles to the same size. The fat globules are broken
down mechanically by heating them quickly and then forcing them under extreme pressure through tiny holes of
equal size until they are evenly distributed throughout the liquid. Homogenized milk and some commercial
salad dressings are two examples of homogenized foods.
Horn of Plenty ( A Mushroom )- This is a wild mushroom with a hollow, funnel- shaped cap and is dark grey or
black in color. Because of this, it also has the name " etrumpet de deathe " .This particular mushroom is
somewhat stringy, but has a robust flavor and may be used to flavor sauces, soups, or any other mushroom
preparation.
Hundreds and Thousands - Also known as sprinkles or as Nonpareils: small round balls of multicolored sugar
used as toppings on cakes and desserts.
Hydrometer - A device used to measure specific gravity; it shows degrees of concentration on a scale called The
Baum Scale

Hyssop - Any of various herbs belonging to the mint family with aromatic, dark green leaves that have a slightly
bitter, minty flavor. Hyssop adds intrigue to salads, fruit dishes, soups and stews. It is also used to flavor certain
liquors such as Chartreuse.
I
Infuse - To steep an aromatic ingredient in hot liquid until the flavor has been extracted and absorbed by the
liquid. Teas are infusions. Milk or cream can also be infused with flavor before being used in custards or sauces.
Infusion - An infusion is the flavor that's extracted from any ingredient such as tea leaves, herbs or fruit by
steeping them in a liquid such as water, oil or vinegar.
Involtini - Thin slices of meat or fish which are stuffed and rolled. They may then be sauted, grilled, or baked.
Jambalaya - A Creole version of paella, though more highly spiced. The only consistent ingredients among all
of the jambalaya recipes are rice, tomatoes, peppers, and onions. Ingredients used for jambalaya are ham,
oysters, chicken, Andouille sausage, duck, shrimp,
and game birds.
Jerusalem Artichoke - A tuber, also called sunchoke, with a very firm flesh and a flavor reminiscent of globe
artichokes. These are used as a vegetable, in soups, or cooked and served in salads.
Jicama - A large bulbous root vegetable with a thin brown skin and white crunchy flesh. Its
sweet, nutty flavor is good both raw and cooked. It is a fair source for vitamin C and potassium.
Joint - To cut meat and poultry into large pieces at the joints using a very sharp knife.
Julienne - Foods that are cut in long, thin strips. The term is usually associated with vegetables, but may be
applied to cooked meat or fish.
Jus - A rich, lightly reduced stock used as a sauce for roasted meats. Many of these are started by deglazing the
dripping within a roasting pan, then that is reduced to achieve the rich flavor desired. jus lie is one that has been
slightly thickened with cornstarch or flour.
K
Kebab - Also spelled kabob, these are skewers of meat, fish, or vegetables grilled over a fire. All countries serve
some version of this dish.
Kedgeree - A British variation of an Indian dish with rice, smoked fish, hard cooked eggs, and bchamel sauce
flavored with curry. Finnan Haddie is most often used, but smoked sturgeon or salmon are excellent substitutes.
Kefir - A fermented milk drink similar to a lassi, flavored with salt or spices. Where available, kefir is made with
camel's milk
Ketchup - A term derived from Asian cookery, this sauce is known to be a sweet sauce made from tomatoes.
Other forms of ketchup are made from walnuts, mushrooms, and grapes.

Key Limes - Citrus fruit, about the size of golf balls, and round. The fruits are pale yellow-green, the juice is
yellow and very tart, more so than standard limes. Grow in Florida, the Keys and other tropical places in the
Caribbean. Used in Key Lime Pie, with egg yolks and condensed milk and in a Sunset Key with amaretto.
Kirsch - A clear brandy distilled from cherry juice and pits. In cookery, it's most prominently known as a
flavorful addition to fondue and cherries jubilee.
Knead - To mix and work dough into a smooth, elastic mass. Kneading can be done either manually or by
machine. By hand, kneading is done with a pressing-folding-turning action. First the dough is pressed with the
heels of both hands and pushed away from the body so the dough stretches out. The dough is then folded in half,
given a quarter turn, and the process is repeated. Depending on the dough, the kneading time can range
anywhere from 5 to 15 minutes. During kneading, the gluten strands stretch and expand, enabling dough to hold
in gas bubbles formed by a leavener, which allows it to rise.
Kombu (Konbu) - A large edible seaweed used in Japanese cooking.
Kugelhopf - A yeast cake from Alsace baked in a large crown-like earthenware dish. It is similar to brioche,
though less rich, and flavored with currants or golden raisins and almonds. This is mainly eaten for breakfast.
Kumquat - A very small citrus fruit with the unique quality of having a sweet skin and bitter flesh. These are
used in pastry making, preserves, and chutneys.
Ladyfingers - Little, fairly dry, finger-shaped sponge cakes. "Ladies' fingers" is another name for okra.
Langouste - The French name for the spiny lobster, differentiating from Maine lobsters in that they have no
claws. Langoustes are warm water crustaceans that can be found in the South Atlantic Ocean, the Mediterranean
Sea, and off the coasts of South America, Australia and the West Indies.
Langoustine - The French name for Dublin prawn. These are small pink crustaceans resembling crayfish, with a
taste and texture closest to lobster. Their claws are quite long but have no edible meat in them. Like the
langouste, these are found in warm waters.
Larding - A technique by which thin strips of backfat, or vegetables, are inserted into a piece of meat. These
strips help the meat to remand juicy during cooking. Larding with vegetables gives the meat a contrast of color
plus the addition of flavor. This practice is not used as often now because of the higher quality of meat available
to us.
Lasagna - Sheets of pasta which are layered with sauce and cheese and baked au gratin. Meat, fish, shellfish,
and vegetables are all used as fillings for this dish. Recipes from Northern Italy are simple preparations
consisting of little more than sauce and cheese.
Contrary to this is lasagna al forno, filled with a rich Bolognese sauce. Southern Italian versions are more
elaborate calling for the addition of sausages, mushrooms, and anything
else they may have on hand.
Lassi - A frothy yogurt drink, sweet or salty, flavored with pistachios, cardamom, cumin, or rose water.
Lemonade - In the US, a drink made of lemon juice, sugar and water; in the UK, a carbonated drink that doesn't
necessarily contain anything closer to a lemon than a bit of citric acid. Sprite (TM) and 7-Up (TM) are examples
of what would be called lemonade in many countries.

Liaison - ( Close connection or bond ) The process of thickening a sauce, soup, or stew. This includes all roux's,
starch and water mixtures slurries), beurre maniere Panada, and egg yolks with or without cream. Egg yolks
must be tempered with hot liquid before adding to the liquid in order to prevent curdling.
Linguine - Long, oval shaped pasta noodles. Hand cut versions of this are very narrow flat noodles.
Linzertorte - An Austrian pastry comprised of a short crust dough flavored with ground almonds and hazelnuts,
cinnamon, and lemon zest. This is then spread with raspberry jam and topped with a cross-hatch of dough.
Almond paste is sometimes layered underneath the raspberry jam. Other versions of this use fresh cranberries or
apricots in the filling.
Lobster Mushroom - A wild mushroom that has a firm texture and a red and orange color like lobster shells.
Lox - Brine-cured - Dill, Lemon and Pepper flavored salmon.
Lychee - A small fruit from China and the West Indies, with a hard shell and sweet, juicy flesh. The flesh is
white with a gelatinous texture and a musky, perfumed flavor.
Lyonnaise, la - A French term for "in the manner of Lyons" Dishes include onions which have been cooked
golden brown and seasoned with wine, garlic, and parsley.
Lyonnaise Sauce - A classic French sauce preparation made with sauted onions, white wine and Demi-glace.
The sauce is strained before being served with meats and sometimes poultry.
M
Macaire - A potato pancake made with seasoned potato puree.
Macaroon - A small round cookie that has a crisp crust and a soft interior. Many versions bought commercially
have been thoroughly dried. These cookies may be made from almonds, though coconut is common in the US.
The may also be flavored with coffee, chocolate, or spices. Amaretti, from Italy, are a type of macaroon.
Macedoine - A mixture of fruit or vegetables. Vegetable macedoine are cut into small dice and used as a garnish
to meats. Fruit macedoineare cut in larger pieces and often marinated in sugar syrup with liqueur.
Macerate - Soaking fruit or vegetables in wine, liquor, or syrup so that they may absorb these flavors. Salt and
sugar macerations are used to draw excess moisture out of the food for a secondary preparation. This is done for
canning, jam and preserve making, and to remove bitter flavors from vegetables.
Mache - A wild lettuce with small round leaves that may be used for salads or cooked and used as you would
spinach. The taste is a little less pronounced than spinach. Mache grows
wild, and can be found in the fall. It is cultivated in France, Italy, and the US from September to April.
Madeleine - A small shell shaped cookie or cake made from a rich batter similar to genoise. These may be
flavored with almonds, lemon, or cinnamon.
Magret - The breast meat from a mallard or Barbary duck. These ducks are specially raised for foie gras. Their
breasts are large and have a much thinner layer of fat than do the Peking or Long Island duckling.

Maitre d' Hotel Butter -( Compound ) This is the most common of all the compound butters. It is flavored with
lemon and chopped parsley and used to garnish fish and grilled meats. Garlic may be added, but it would then
be called escargot butter.
Malanga - The word used in the Spanish-speaking parts of the Caribbean for Taro root (or a close relative of
Taro.) It is prepared by either boiling and mashing like potatoes, or slicing and frying into chips. It is also used
in soups as a thickening agent.
Marengo - A chicken stew made with wine, tomatoes, and garlic. The stew is served over toast, garnished with
crayfish and fried eggs. The modern versions of this omit the eggs and substitute shrimp for the crayfish. Of
course, other liberties have been taken with this recipe to include black olives, peppers, and veal. The dish is
rumored to have been named for the dish served to General Bonaparte after his army's defeat of the Austrians in
the battle of Marengo.
Margarine - A solid fat invented in 1869 by the French chemist Henri Mege- Mouries. Margarine was first
invented to replace butter in cooking and baking. It was then made solely of beef fat. Margarine is now made
with a variety of fats, alone or with others, along with the addition of water, whey, yellow coloring, and
vitamins. Beef fat is still used today,
but with a higher consciousness towards a healthier diet, it is used sparingly by many -- Margarine can pose a
trans fatty acid problem within digest as well. The Color of margarine is derived mainly from Achoite
Marinate -( From the Latin -Marine - to submerge -- To soak food in a seasoned liquid mixture for a certain
length of time. The purpose of marinating is to add flavor and/or tenderize the food. Due to the acidic
ingredients in many marinades, foods should be marinated in glass, ceramic or stainless steel containers. Foods
should also be covered and refrigerated while they are marinating. When fruits are soaked in this same manner,
the process is called macerating.
Marzipan - An almond paste with the addition of egg whites. This mixture is kneaded intoa smooth paste and
used to wrap or layer cakes and candies. Marzipan is also shaped into figures of animals, fruits, and vegetables,
and sold in pastry or candy shops.
Masa Harina - Masa is a paste made by soaking maize in lime and then grinding it up. Masa Harina is the flour
made by drying and powdering masa. It is used in Mexican cooking for items such as corn tortillas. The literal
meaning is "dough flour".
Mascarpone - A rich triple cream, fresh cheese from Italy with a texture resembling that of solidified whipped
cream.
Matafan - A thick pancake eaten sweet as a snack, or savory as an accompaniment to cheese. They are also
made with bacon, spinach, and potatoes.
Matelote - A French fish stew made with wine. The Alsatian version of this dish is made with freshwater fish,
Riesling wine, and thickened with cream and egg yolks. The Normandy version includes seafood and is flavored
with cider and Calvados. These stews are normally embellished with pearl onions and mushrooms.
Matjes Herring -( Bismark ) A reddish herring that has been skinned and filleted before being cured in a spiced
sugar-vinegar brine.
Mayonnaise - This is the mother of all of the cold egg and oil emulsified sauces. Commercial versions are made
with inferior oils and are far to thick for proper utilization. A hand made version has a rich, subtle flavor and

silky texture. You should always use a neutral oil or a good oil. Avoid using an extra-virgin olive oil, which will
offer too strong of a flavor for most usage.
Melba - The name of a popular dessert created by Auguste Escoffier. Poached peach halves are served with
vanilla ice cream and topped with fresh raspberry sauce. Named after Dame Nellie Melba, the famous opera
singer when she had a severe sore throat
Menudo - A soup similar to pozole with the addition of tripe and meat broth. This, too, is served with assorted
condiments for the diners to choose from.
Meringue - Whipped egg whites to which sugar has been added to form a stiff paste. These are used to lighten
mousses, cakes, and pastry creams. Unsweetened versions are used to lighten forcemeats. Meringue is also
baked in a very low oven, forming crisp shells which are filled with fruit or ice cream. Small dried meringue
shells are called vacherin.
Mesclun - This is a mix of very young lettuces and greens. Often this mix is stretched with herb or flower sprigs
and bitter greens. These greens should be dressed very lightly, with a flavorful oil and vinegar, so that their
flavor will not be masked.
Mignonette - This is a term used to describe coarsely ground pepper used for au poivre preparations and in
bouquet garni. This is also used to describe small round pieces of meat or poultry.
Milanese - This is used to describe foods that are dipped in egg and breadcrumbs, sometimes parmesan cheese,
and fried in butter.
Mille-Feuille - Small rectangular pastries made of crisp layers of puff pastry and pastry cream. This may also
include savory fillings of similar presentation. The word mille-feuille means a thousand leaves.
Mince - To cut food into very tiny pieces. Minced food is cut into smaller, finer pieces than diced food.
Mincemeat - A sweet spicy mixture of candied and fresh fruits, wine, spices, and beef fat. Earlier recipes for this
used beef or venison meat and beef fat. It is used primarily as a filling for pies served during the Christmas
holiday season.
Minestrone - An Italian vegetable soup with beans and pasta or rice. This may contain any
number of vegetables, but for authenticity, meat is never added.
Mirepoix - A mixture of chopped onion, carrot, and celery used to flavor stocks and soups. Ham or bacon are
sometimes added to a mirepoix, depending on the specific preparation.
Mirin - A non-alcoholic version of sake/rice wine. It is sweet and syrupy.
Mise en Place - A term used in professional kitchens to describe the proper planning procedure for a specific
station.
Miso - A paste made from fermented soy beans. This is used in Japanese cooking for sauces and soups.
Mixed Spice - A classic mixture generally containing caraway, allspice, coriander, cumin, nutmeg & ginger,
although cinnamon & other spices can be added. It is used with fruit & in cakes. (In America 'Pumpkin Pie
Spice' is very similar).

Molasses - This is a syrup resulting from the crystallization of raw sugar from the sap. Additional processing
results in darker and stronger tasting molasses called black strap.
Mole - An assortment of thick sauces used in Mexican cooking made of chilies. These sauces are made with one
or many chilies, and flavored with cumin, coriander, cinnamon, nuts, seeds, and chocolate. Their flavor is rich,
smoky, and very complex. Some recipes are made with fresh herbs and have a green color. Chicken, turkey, and
pork are then simmered in this sauce.
Monosodium Glutamate - A sodium salt found in wheat, beets, and soy bean products. It is used extensively in
Chinese cookery, and thought to help accentuate the flavors of certain foods. Many people suffer serious allergic
reactions to this so widespread use has been reduced to the commercial food processing industry.
Morel Mushroom - This is a wild mushroom with a honeycomb cap and hollow stem. These are very dirty
mushrooms and must be cleaned carefully. Morels possess a wonderful earthy flavor, making them good
candidates for soups, sauces, and fillings.
Mornay Sauce - A bchamel sauce with Gruyere cheese, sometimes enriched with a liaison of egg yolks and
cream . It is used mainly for fish and vegetable preparations.
Mortadella - Large, lightly smoked sausages made of pork, beef, or veal. These are specialties of Bologna,
which is where the US version of this sausage gets its name. Mortadella is a very smooth, pink sausage with a
subtle creamy texture. They are studded with cubes of pork fat and peppercorns.
Mostarda di Cremona - These are fruits cooked and marinated in a spicy, mustard flavored syrup. It is a classic
accompaniment to bollito misto. These fruits are also used in sauces for veal, and assorted stuffed pasta fillings.
Monte - ( Mount ) To whisk cold butter, piece by piece, into a warm sauce for smooth texture, flavor and sheen.
Each piece of butter must be thoroughly incorporated before a new piece is added so that the sauce does not
break (or separate into liquid and fat).
Moussaka - A layered dish of eggplant and lamb with tomatoes and onions. This is all bound with bchamel
sauce and cooked au gratin.
Mousse - Sweet or savory dishes made of ingredients which are blended and folded together. These mixtures
may be hot or cold, and generally contain whipped egg whites to lighten them. Cream is also used to lighten
these dishes, though when used in large quantities, these preparations are called mousselines.
Mousseline - A fine puree of a raw forcemeat which has been formed into an emulsion and has the addition of
cream. The product is then cooked and nominally served hot. The term can also describe a hollandaise sauce
which has lightly whipped cream folded into it.
Mousseron Mushroom - A wild mushroom with an off-white to beige color. The flavor is full-bodied and the
texture is fleshy like bolets.
Mulligatawny - A curried chicken soup adapted by the British from India. Originally the soup was enriched with
coconut milk and embellished with almonds and apples. Newer versions make a lighter broth and flavor this
with curry and coconut.
N
Nage - An aromatic broth in which crustaceans are cooked. The shellfish is then served with this broth. The
most notable of these dishes is lobster la nage.

Nantua - A name given to dishes containing crayfish. This includes crayfish tails and sauces made with a
crayfish fumet.
Nap - To completely coat food with a light, thin, even layer of sauce.
Navarin - French stew made with mutton or lamb and onions, turnips, potatoes, and herbs.
Nicoise - Foods cooked in the style of Nice. These dishes may include garlic, Nicoise olives, anchovies,
tomatoes, and green beans. Salad Nicoise is the most famous of all these dishes, consisting of potatoes, olives,
green beans, and vinaigrette dressing.
Noissette -- - A small round steak, made of lamb or beef tenderloin. The name can also be applied to a small
round shaped potato that is pan fried in Butter
Noisette Butter - Whole butter which has been cooked until it reaches a rich, nutty brown color and aroma.
Nori Seaweed - Thin dry sheets of seaweed used in Japanese cooking. It is mainly used to wrap sushi and as
garnish for other cold presentations.
Nougat - A candy made from sugar and honey mixed with nuts. This mixture is then formed into slabs and
sliced.
Nougatine - A darker candy, made of caramel syrup and nuts. This is rolled into thin sheets and formed into
cups or bowls to serve as a vessel for other candy or fruit.
Nuoc-Mam - This is a Vietnamese fish sauce made with fermented fish or shrimp. Another name for this is nam
pla.
Nutella - A commercial brand of gianduja. This is a creamy paste of chocolate and
Hazelnuts treasured in Italy. This is used in candy making, for flavored milk drinks, and when thinned out,
spread on bread as a quick snack.
O
Oeuf - The French word for egg.
Oeuf a la Neige - Sweet meringue puffs that are poached in milk and chilled. When served, these puffs are
drizzled with caramel and served with creme anglaise.
Olives - This is the edible fruit of the olive tree. Found in both green unripe) and black ripe) forms, each must
undergo a process to remove the bitterness found in them. This curing process is done with brine solutions, salt
curing, and drying.
Olive Oil - Olive oil has a very distinctive flavor, and has become more prominent in American cooking today.
Grading of olive oils are determined by the methods of extraction and the acid content of the resulting oil. Virgin
oils are those obtained from the first pressing of the olive without further refinement. The finest olive oil is extra
virgin, with an acid content of 1%. Following this are superfine at 1.5%, fine at 3%, and virgin at 4%. Pure olive
oils are those which have been extracted by heat. These are of 100% olive oil, but their flavor can result in a
harsh, bitter after taste. Pomace olive oil is refined from the final pressings and under heat and pressure. The
taste is inferior to other olive oils and should never be substituted for them. Olive oil becomes rancid very easily,
more so when exposed to heat or light. Always store tightly sealed in a cool, dark place.

Opakapaka - Pink snapper. A local Hawaiian favorite, especially around the holidays.
Orzo - Small rice shaped pasta.
Osso Bucco- An Italian dish comprised of crosscut slices of the veal shank braised with vegetables, aromatics,
and stock. Milanese style is served with saffron risotto and a gremolata.
Ouzo - A clear anise-flavored liqueur from Greece. It's generally mixed with water which turns it whitish and
opaque.
Oyster Mushroom - A wild mushroom that grows in clusters on the side of trees. It is off-white to greyish in
color and has a soft texture. These mushrooms have a very subtle flavor. They are also being cultivated in the
US, making them readily available in markets and moderately priced.
P
Paella - A Spanish rice dish originating in the town of Valencia. There are hundreds of recipes for paella, all
claiming to be authentic. The only ingredients that are necessary for paella are rice, tomatoes, and saffron. Other
ingredients are chicken, chorizo, mussels, squid, peppers, and beans. More elaborate preparations include
shrimp, lobster, and duck.
Paillard - A piece of meat or fish that has been pounded very thinly and grilled or sauted.
Palmier - A cookie made of sheets of puff pastry that are rolled in sugar and folded to resemble palm leaves.
These cookies are baked until the sugar becomes caramelized.
Panada - A thick paste used as a binding agent for forcemeats. Flour panadas are made in a style similar to
choux paste. Other types use bread crumbs or potato puree.
Pan-bagnat - A sandwich from southern France, consisting of small round loaves of bread which have been
hollowed out and filled with onions, anchovies, black olives, and tuna, then drenched in extra virgin olive oil.
Pancetta - Cured pork belly that is rolled and tied. Unlike American bacon, this is not smoked.
Panforte - A rich dense torte made of candied fruit and nuts.
Panino - The Italian word for sandwich.
Pannetone - An Italian cake made with a dough rich in egg yolks, traditionally served around Christmas time.
The dough is studded with raisins, candied fruits, and occasionally pistachios.
Parboil - To boil food briefly in water, cooking it only partially. Parboiling is used for dense food like carrots
and potatoes. After being parboiled, these foods can be added at the last minute to quicker-cooking ingredients.
Parboiling insures that all ingredients will finish cooking at the same time. Since foods will continue to cook
once they have been removed from the boiling water, they should be shocked in ice water briefly to preserve
color and texture. Cooking can then be completed by sauting or the parboiled vegetable can be added to
simmering soups or stews.
Pare - To remove the thin outer layer of foods using a paring knife or a vegetable peeler.

Pasta e Fagioli - A rich bean soup with pasta, in which a large sausage(such as cotechino) has been cooked. The
soup is eaten first, followed by the sausage served with mustard and bread.
Panzanella - A salad consisting of toasted cubes of bread tossed with vegetables and vinaigrette. The salad is
then marinated for at least one hour. The bread should be very firm so that it will endure the soaking of dressing.
Vegetables can include tomatoes, peppers, cucumbers, and onions. Lots of garlic, capers, black olives, and
anchovies are added to the salad.
Papaya -- See Paw Paw
Pappardelle - Wide flat pasta noodles served with rich, hearty sauces.
Pasilla Chili Pepper - Called a chilaca in its fresh form. The mature chilaca turns from dark green to dark
brown. After drying (when it becomes a pasilla) it changes to a blackish-brown. It has a rich hot flavor and is
generally ground and used for sauces.
Pastilla(Bistella) - A Moroccan pie made with chicken wrapped in phyllo dough. When finished cooking, the
pastilla is dusted with sugar and cinnamon.
Pastry Cream - A cooked custard thickened with flour. Some versions may use cornstarch or a mixture of the
two starches.
Pt - A French term referring to pastes or pastry.
Pt Choux - A paste used to make cream puffs, clairs, and other more elaborate pastries. It is made by adding
flour to boiling water or milk, which has been enriched with butter. Eggs are then added into the paste to leaven
it. Savory pastries such as gougere may also be made with this paste.
Pt a Foncer - A short crust pastry dough made with butter and strengthened with water. Used as a lining for
meat or fish pies.
Pt Feuilletae - A dough comprised of many alternating layers of butter and pastry. This is an extremely
versatile dough though preparation of it is labor intensive and very difficult.
Pt Brise - A short crust pastry dough made with butter and eggs.
Pt Sucre - A sweet, short crust dough for tarts and tartlets.
Pt Sable - Another type of sweet, short crust dough.
Pt - A term referring to many different preparations of meat, fish and vegetable pies. The definitions of which
have been altered through the years. Originally pat referred to a filled pastry much like American or English
pies. Now the term pt en croute is used to describe these preparations. Pt en terrine has been shortened to
either pt or terrine. A terrine is generally a finer forcemeat than that used for pt, and always served cold.
Pts are coarser forcemeats and, as stated before, are often prepared in a pastry crust. These terms are
interchangeably and inclusive of all styles of forcemeat. Look for definitions under Ballantine and Galantine.
Paupiette - A thin slice of meat, like a scaloppini, which is stuffed and rolled. These may also be made of fish or
vegetables.
Pavlova - A dessert invented in NZ, the main ingredients being sugar and egg white. A pavlova has crisp
meringue outside and soft marshmallow inside, and has approximately the dimensions of a deep dessert cake.

Commonly pavlovas are topped with whipped cream and fresh fruit, especially kiwifruit, passion fruit or
strawberries.
Pawpaw -( Papaya, ) also persimmons in some places, or even a third fruit, Asimina triloba.
Penne - Quill-shaped pasta tubes with smooth sides. Those with ridges are called penne rigati. These are also
called mostaciolli. Large quill-shaped tubes are called manicotti.
Perilla - A Japanese herb that has a dark, russet-purple dentate leaf. It has a complex sweetness, and is
wonderful in meat sauces and to make vinegar
Periwinkles - These small relatives of the whelk are "Littorina littorea". Popular in Europe but not in US.
Northern (New England) "winkles" are a different species from those found in the Gulf of Mexico.
Persillade - A mixture of chopped parsley and garlic, added to recipes at the end of cooking.
Pesto - A delicious composition (sauce ) used for pastas, grilled meats, and poultry. This is made of fresh basil,
garlic, olive oil, and parmesan cheese. Some versions will also add parsley and walnuts or pine nuts. The
ingredients are ground into a paste and moistened with the olive oil. Pesto is also used to describe similar sauces
that contain other herbs or nuts. Petit Four - A small cookie or cake served on elaborate buffets or at the end of a
multi-course meal.
Pico de Gallo - Literally meaning "rooster's beak", this is a very hot, raw salsa made of fresh chilies, onions, and
tomatoes.
Piroshki - Small Russian meat pies, like empanadas, eaten for lunch or snacks.
Pissaladiere - A southern French pizza consisting of a thick bread crust covered with cooked onions flavored
with garlic. The pizza is then topped with black olives and anchovies.
Pita Bread - Flat round bread made with or without a pocket.
Poach - To cook food by gently simmering in liquid at 160 F.to 170 F. Deep poach is where the item to be
cooked in this manner is totally submerged. Another technique of Poach is the shallow poach where the item is
place with a flavorful cold liquid and the liquid will only come part way to the top of the item being cooked. The
pan is covered with a paper cartouche and the item is then cooked to doneness - The residue liquid ( cuisson ) is
then strained and used as the foundation ( fond ) for the sauce
Poblano Chili Pepper - A dark, sometimes almost black green chili pepper with a mild flavor. Best known for
its use in "Chili Rellanos".
Polenta - The Italian version of cornmeal mush. Coarsely ground yellow cornmeal is cooked with stock or water
and flavored with onions, garlic, and cheese. Polenta may be eaten fresh out of the pot, as a perfect
accompaniment to stews. Polenta may also be poured into a greased pan and allowed to set. It is then sliced,
sauted and topped with cheese or tomato sauce. When cooked properly, polenta is a simple treasure.
Posole - Pozole - A Mexican soup containing hominy served with various ingredients to be added by each diner.
The base of the soup is water flavored with onions, tomatoes(or tomatillos), and herbs. Hominy is cooked into
this broth and condiments include minced onion, avocado, lime wedges, oregano, queso fresco, and fried pork
skin. A similar soup to this is menudo. Without the pork skin, this makes a perfect vegetarian soup.

Pot Roast - To cook meat slowly by moist heat in a covered pot.( Braise ) The meat is first browned, then
braised either on top of the stove or in the oven. Pot roasting is best for tougher cuts of meat which require
longer cooking times to break down connective tissue.
Poutine - French fries with cheese curds and gravy.
Praline - In French cookery this is a powder or paste made of caramelized almonds and/or hazelnuts. American
cookery refers to a candy consisting of caramel and pecans.
Profiterole - A small puff made with pate choux usual filled an served as an appetizer.
Prosciutto - The Italian word for ham, usually referring to the raw cured hams of Parma. Though once very
difficult to obtain in the United States due to USDA and FDA regulations, fine prosciutto's from Italy and
Switzerland are now being imported. These hams are called prosciutto crudo. Cooked hams are called prosciutto
cotto. Prosciutto is best when sliced paper thin served with ripe figs or wrapped around grissini.
Pumate - Italian for sun-dried tomatoes.
Puree - To grind or mash food until completely smooth. This can be done using a food processor or blender or
by pressing the food through a sieve.
Puttanesca - A piquant pasta sauce made of tomatoes, onions, black olives, capers, anchovies, and chile flakes.
The hot pasta is tossed in this sauce prior to serving. Some recipes leave the ingredients raw, allowing the heat
of the pasta to bring out the flavors.
Pyramide Cheese - A truncated pyramid is the shape of this small French Chevre that is often coated with dark
gray edible ash. The texture can range from soft to slightly crumbly and depending upon it's age, in flavor from
mild to sharp. It is wonderful served with crackers or bread and fruit.
Q
Quadriller - To mark the surface of grilled or broiled food with a crisscross pattern of lines. The scorings are
produced by contact with very hot single grill bars which brown the surface of the food. Very hot skewers may
also be used to mark the surface.
Quahog - The American Indian name for the East Coast hard shell clam. It is also used to describe the largest of
these hard shell clams. Other names used are, chowder or large clam.
Quatre-epices - A French spice mixture containing ground cinnamon, nutmeg, cloves, and pepper. This mixture
is used to season stews and ptes.
Quenelle - A dumpling made from fish or meat forcemeat.
Quesadilla - Originally a corn masa empanada filled with meat then deep fried. Modern versions found
throughout restaurants in the US are made with flour tortillas that are filled with cheese and folded over when
cooked.
Quiche - An open top pie made of eggs, milk or cream, and anything else within reach. The most famous of
these is the quiche Lorraine of Alsace, made with bacon and Gruyere cheese.
Quince - This yellow-skinned fruit looks and tastes like a cross between an apple and a pear. Its texture and
flavor make it better cooked than raw. Its high pectin content make it ideal for use in jams, jellies, and preserves.

Quinoa - Pronounced (KEEN-wah). A natural whole grain grown in South America. Originally used by the
Incas some 5000 years ago, it can be substituted for rice in most recipes. It is a unique grain in that it serves as a
complete protein containing essential amino acids.
R
Radicchio - A member of the chicory family with red and white leaves. The different varieties range from mild
to extremely bitter. The round Verona variety are the most common in the US. Radicchio is used most often in
salads, but is quite suitable to cooked preparations.
Ragout - A French term for stew made of meat, fish, or vegetables.
Ras el Hanout - This is a powdered spice mixture, used in Arabic and north African cooking, with a sweet and
pungent flavor. See the definition under Charmoula for a description of the ingredients and its applications.
Ratatouille - A vegetable stew consisting of onions, eggplant, sweet peppers, zucchini, and tomatoes flavored
with garlic, herbs, and olive oil. Traditionally simmered until all of the vegetables are quite soft and the flavor
has blended into one, ratatouille takes on the appearance of marmalade. Newer versions reduce the cooking
time, allowing the vegetables to retain some of their original identity.
Ravioli - Stuffed pasta dough served in broth or with sauce. Reduce - To thicken or concentrate a liquid by
boiling rapidly. The volume of the liquid is reduced as the water evaporates, thereby thickening the consistency
and intensifying the flavor.
Remoulade - This classic French sauce is made by combining mayonnaise (usually homemade) with mustard,
capers and chopped gherkins, herbs and anchovies. It's served chilled as an accompaniment to cold meat, fish
and shellfish.
Rennet - An extract from the stomach of lambs and calves used in cheese making to coagulate milk. There are
also rennet's obtained from vegetables such as cardoons.
Rice - To push cooked food through a perforated kitchen tool called a ricer. The resulting food looks like rice.
Rigatoni - Large pasta tubes with ridged sides.
Rijsttafel - A Dutch word, meaning "rice table". It is a Dutch version of an Indonesian meal consisting of hot
rice accompanied by several (sometimes 20 or 40) small, well-seasoned side dishes of seafood's, meats,
vegetables, fruits, sauces, condiments, etc.
Rillette - A coarse, highly spiced spread made of meat or poultry and always served cold. This is called potted
meat because rillettes are often covered with a layer of lard and stored for a period of time to age the mixture.
Rissol - Small pies similar to empanadas and piroshki. They are filled with meat, vegetables, or cheese and
deep fried.
Risotto - An Italian preparation of rice resulting in a creamy liaison with stock and butter. This may be served as
a first course, main course, or side dish and embellished with meat, seafood, cheese, or vegetables. The best
known version of this dish is risotto ala Milanese, with saffron and Reggiano parmesan cheese.
Rissole - The British version of small savory pies. Roast - To oven-cook food in an uncovered pan. The food is
exposed to high heat which produces a well-browned surface and seals in the juices. Reasonably tender pieces

of meat or poultry should be used for roasting. Food that is going to be roasted for a long time may be barded to
prevent drying out.
Rocky Mountain Oysters - Lamb or cattle testicles, breaded and deep fried.
Rosti - A Swiss potato pancake made from cooked potatoes, sometimes flavored with bacon. Cooked in a steel
Rosti pan that is scored in the bottom to allow the butter to pass under the potato during the cooking time
Rouille - A thick sauce similar to aioli, made of dried chiles, garlic, and olive oil. Rouille is traditionally served
with bouillabaisse and soup de poisson. Other recipes also add saffron and tomatoes.
Roux - A mixture of flour and fat used to thicken sauces, soups, and stews. Though usually made with butter,
roux's are also made with bacon or poultry fats, margarine, and vegetable oil. The mixture is cooked for a brief
time to remove the raw taste of the starch from the flour. Longer cooking results in a darker color, which is
favorable in Creole cooking where roux's are cooked for long periods until they reach a dark brown color. Roux
is classified as White, pale, blond, or brown. The darker the roux the less its capability of thickening and
therefore the need to use more.
S
Sabayon - definition is under zabaglione.
Sable - A rich short cookies similar to shortbread.
Saffron - A spice consisting of the dried stigma of the Crocus sativus plant, originating in the eastern
Mediterranean, now grown as well in Spain, France, and South America. It has a characteristic pungent aroma
and flavor and bright yellow color. It is also very expensive and used sparingly. The stigma of approximately
5000 crocus will yield about 1 ounce of saffron. Saffron is indispensable in dishes such as paella and
bouillabaisse. A good substitute for the yellow color is turmeric, though nothing can replace saffrons unique
flavor.
Salt Cod - Cod that has been salted and dried to preserve it for long periods of time. Salt cod is evident in
cuisines of the Mediterranean and Caribbean Seas. To reconstitute the fish, you must soak it in many changes of
fresh water to remove the excess salt. You may then poach the fish until it is just flaking off the bone, or use it
raw for other preparations.
Saltimbocca - An Italian dish comprised of thin slices of veal, rolled around ham and cheese, seasoned with
sage and braised until tender.
Saltpeter - The name for potassium nitrate, which is used primarily in the meat industry to help preserve cured
meats. It gives a distinctive pink color to hams and bacon. There are recent reports from the USDA that nitrates,
and nitrites are carcinogenic.
Sambal Ulek (Sambal Oelek) - A paste made by crushing red chilies with a little salt. Can be made by crushing
chopped deseeded chilies in a mortar with salt, or purchased at some delicatessens or Asian food stores.
Sambuca - An anise-flavored, not-to-sweet Italian liqueur which is usually served with 2 or 3 dark-roasted
coffee beans floating on top.
Samoosa - An Indian snack of deep fried dumplings stuffed with curried vegetables. Most common of the
fillings is potatoes or cauliflower with peas.( Bhaji ) or Mutton ground and cooked with Garum masala
( Kheema )

Santen/Coconut Milk - Can be bought in cans or in powdered form, or made as follows: To 2.5 cups boiling
water add the grated flesh of one coconut (or 4 cups Dessicated coconut). Leave to stand 30 minutes, squeeze
coconut and strain. Use within 24 hours. Known as Narial ka dooth in India, Santen in Indonesia and Malaysia.
Sashimi - A Japanese dish of raw fish, shellfish, and mollusks served with soy sauce, wasabi, and pickled
vegetables. Sushi is similar but it is served with vinegared rice, and may also include nori seaweed, vegetables,
and strips of cooked eggs similar to omelets. A common accompaniment to this is pickled ginger.
Satay - Also spelled sat and sateh. These are pieces of meat or fish threaded onto skewers and grilled over a
flame. Several variations of these are seen throughout Southeast Asia. A spicy peanut sauce is served with meat
satay in Vietnam and Thailand.
Saut - ( to Jump ) ( Dry heat with fat ) To cook food quickly in a small amount of fat or oil, until brown, in a
skillet or ( Sautuse )-- saut pan over direct heat. The saut pan and fat must be hot before the food is added,
otherwise the food will absorb oil and become soggy.
Savarin - A ring-shaped cake made of a rich yeast dough, soaked with a rum syrup, and filled with pastry or
whipped cream.
Segment - To remove the flesh sections of citrus fruit from the membranes. Using a sharp knife, cut away all of
the skin and pith from the outside of the fruit. Place the knife between the membrane and the flesh of one
section and slice down. Turn the knife catching the middle of the fruit. Slice up removing each section sans
membrane.
Scald - To dip fruits or vegetables in boiling water in order to loosen their skins and simplify peeling. The
produce should be left in the water for only 30 seconds to prohibit cooking, and should be shocked in an ice
water bath before the skin is removed.
Scale - To remove the scales from the skin of a fish using a dull knife or a special kitchen tool called a fish
scaler.
Scallion -( Green Onion ) Variety of onion with small bulbs, long stiff green leaves. Usually eaten raw. Also
called spring onion, green onion.
Scampi - Another word for langoustine. This word is used loosely in the US as a description of large 15 and
under shrimp, broiled with butter, lemon, and garlic.
Scone - A small, lightly sweetened pastry similar to American biscuits, often flavored with currants.
Scotch Bonnet Pepper - Capsicum tetragonum. Similar to Habanera Pepper.
Scrapple - Scrapple is boiled, ground leftover pieces of pig, together with cornmeal and spices. Good scrapple,
particularly served with a spicy tomato catsup, is food for the gods.
Scungilli - Also a Mollusk Gastropod - "Buccinidae" - found in more temperate waters than conch, with a
darker meat and stronger flavor, perhaps less "sweet". This is more properly known as "whelk". These are
generally removed from their shell and sold already steamed and ready to eat. The meat is kind of a circular
meat, about 1 to 2 inches in diameter, perhaps 10 to 20 of these in a pound.
Sea Urchin - A round spiny creature found off the coasts of Europe and America. The only edible portion is the
coral, usually eaten raw with fresh lemon juice.

Sear - ( Dry heat ) To brown meat or fish quickly ( Maillard Protein Reaction ) extremely high heat either in a
fry pan, Searing helps seal in the food's juices and provides a crispier tasty exterior. Seared food can then be
eaten rare or roasted or braised to desired degree of doneness.
Season - 1 To add flavor to foods through the addition of condiments or cooking applications or both.
Season - 2 Coat the cooking surface of a new pot or pan with a vegetable oil, then heat in a 350 degree oven for
about an hour. This fills in the microscopic machine faults in the metal of the pot or pan surface, particularly
cast-iron, and helps prevent foods from sticking.
Seed - To remove the seeds from fruits and vegetables.
Semifreddo - Meaning "half cold", this is gelato with whipped cream folded into it.
Semolina - A coarse or fine ground flour made from durum wheat, used in the making of pasta and bread.
Seviche (Ceviche) - A dish of Spanish origin comprising of raw fish, scallops, or shrimp marinated in citrus
juices until the flesh becomes "denatured " Onions, peppers, and chiles are then added to finish the dish.
Sometimes the expression " cooked by acid " is incorrectly applied to this technique
Shallots - Small pointed members of the onion family that grow in clusters something like garlic and have a
mild, onion taste. Not the same as green/spring onion. Shortbread - A butter-rich cookie from Scotland, often
seasoned with lemon, cinnamon, ginger, almonds, and cumin.
Shoyu - Japanese for Soy Sauce.
Shred - To cut food into thin strips. This can be done by hand or by using a grater or food processor. Cooked
meat can be shredded by pulling it apart with two forks.
Sieve - To strain liquids or particles of food through a sieve or strainer. Press the solids, using a ladle or wooden
spoon, into the strainer to remove as much liquid and flavor as possible.
Sift - To pass dry ingredients through a fine mesh ( Tamis ) - sifter so larger pieces can be removed easily . The
process also incorporates air to make ingredients like flour, lighter. Which can be synonymous with the
expression Aeriate.
Simmer - ( Moist technique ))To cook food in liquid over gentle heat, 185 F.to 195 F just below the boiling
point, low enough so that tiny bubbles just begin to break the surface.
Skate wings - This is the edible portion of the skate. The flesh, when cooked, separates into little fingers of meat
and has a distinctive rich, gelatinous texture. The taste is similar to that of scallops.
Skewer - To spear small pieces of food on long, thin, pointed rods called skewers.
Skim - To remove the scum that rises to the surface from a liquid when it is boiled. The top layer of the liquid,
such as the cream from milk or the foam and fat from stock, soups or sauces, can be removed using a spoon,
ladle or skimmer. Soups, stews or sauces can be chilled so that the fat coagulates on the surface and may be
easily removed before reheating.
Skin - To remove the skin from food before or after cooking. Poultry, fish and game are often skinned for
reasons of appearance, taste and diet.

Smoke - To expose fresh food to smoke from a wood fire for a prolonged period of time. Traditionally used for
preservation purposes, smoking is now a means of giving flavor to food. Smoking tends to dry the food, kills
bacteria, deepens color and gives food a smoky flavor. The duration of smoking varies from 20 minutes to
several days. The more widely used woods are Hickory - Mesquite - Apple - Cherry - to which aromatic
essences are sometimes can be added. Smoke roast is a common expression seen on menus
Smorgasbord - A Swedish buffet of many hot and cold dishes served as hors d'oeuvres or as a full meal. Similar
buffets are served throughout Scandinavia, as well as the Soviet Union. Common elements of a smorgasbord are
pickled herring, marinated vegetables, smoked and cured salmon and sturgeon, and a selection of canaps.
Soba Noodle - Buckwheat noodles resembling spaghetti, used in Japanese cooking.
Soy Sauce - A condiment from Southeast Asia and Japan made from fermented soybeans. There are different
varieties of soy sauce available. Darker, stronger sauces are used for cooking while lighter ones are used as
sauces and seasonings. Japanese soy sauce is called shoyu.
Spatzle -This is a coarse noodle from Alsace and Germany made of flour, eggs, oil, and water. The soft dough is
dropped into boiling water (with a Spatzle press or the base of a colander ) and poached until cooked through.
The noodle is then fried in butter or oil and served as a side dish to meat. Spatzle may also be flavored with
cheese, mushrooms, and herbs.
Speck - Cured and smoked pork flank.
Spiedini - An Italian word for skewers of meat or fish grilled over a flame or under a broiler.
Spring Roll - Thin sheets of dough which are filled with meat, seafood, or vegetables and rolled into logs.
Spring rolls are most often deep fried, though they may also be steamed. Chinese versions use wheat doughs,
while the Vietnamese and Thai versions use a rice paper wrapper.
Squash - A family of seed vegetables. All but two have a thick, hard, usually inedible rind, rich-tasting meat,
and lots of seeds. There are also things called summer squashes, which have edible rinds, milder meats, and
usually fewer seeds. An example of this type is the Zucchini ( Courgette )
Steam - To cook food on a rack or in steamer basket over a boiling liquid in a covered pan. Steaming retains
flavor, shape, texture, and nutrients better than boiling or poaching.
Stock - A flavorful broth made from meats, fish, shellfish, and vegetables. These are used as the basis of sauce
and soup making.
Strudel - Paper thin pastry rolled around sweet fillings of fruit, nuts, or cheese. Savory versions of this are
similar to the Russian coulibiac.
Supreme - The skinned full breast of a chicken with the tender in tacked
Sweat - To cook vegetables in minimum fat or liquid - covered, over gentle heat so they become soft but not
brown, and their juices are concentrated in the cooking liquid. The procedure will allow the ingredients to keep
a certain amount of their natural moisture.
Swede - In the United States of America it is known as a Rutabaga.

Sweetbread - The culinary term for the thymus gland of an animal. Those of veal and lamb are most commonly
eaten. The pancreas is also considered a sweetbread, but its taste and texture is inferior to that of the thymus
gland.
Syllabub - An English dessert comprised mainly of whipped cream sweetened with sugar and flavored with
sherry, brandy, or cointreau. Lemon zest, fruit preserves or puree may also be swirled into the cream.
Sugar Syrup - Differentiating from natural syrups, this term refers to a solution of sugar and water. Simple
syrups are made with equal quantities of water and sugar. Heavy syrup is made with twice as much sugar as
water. These types of syrups are used in making sorbets, soft drinks, and for soaking cakes.
T
Tabasco Sauce - A thin spicy sauce made of vinegar, red peppers, and salt, developed in America by Edmund
McIlhenny at his home on Avery Island before the U.S. Civil War. The McIlhenny Company is the sole supplier
of Tabasco Pepper Sauce to this day. This sauce is more over used with Creole food, chili con carne, and eggs.
Tabbouleh - A Lebanese salad made of softened bulgur tossed with vegetables and seasoned with lemon and
mint.
Tagine - A Moroccan dish named after the cooking utensil in which it has been cooked. These stews may
contain poultry, fish, meat, or vegetables and are highly spiced with sweet overtones common in North African
cuisine.
Taglierini - A flat ribbon pasta, narrower than tagliatelle, measuring approximately 3mm across.
Tagliatelle - A flat ribbon pasta, narrower than Fettucine, measuring approximately 6mm across.
Tahini - Butter A paste made from sesame seeds, used primarily in hummus and baba ganoush.
Tamari - Tamari is a type of soy sauce, usually used in Japanese food. You can easily substitute with Chinese
Light Soy or regular Japanese soy sauce.
Tamarind - This is the fruit pod of trees originally from Africa, now common in Asia, India, and the West
Indies.
The taste is bittersweet with citrus overtones. The pulp is very sticky and difficult to work with. Common forms
s
old are syrups and bricks of the pulp. It is used extensively in dishes of these regions as well as in candy and
drinks.
Within the West Indies it has the following of a wonderful and romantic story

Tangelo - Citrus fruit cross of a tangerine and a pomelo. Larger than a mandarin and a little smaller than an
average-size
orange. Skin color is a bright tangerine and they mature during the late mandarin season. Mandarins, Tangerines
or

Oranges may be used instead.

Tapenade - A paste made from cured black olives seasoned with olive oil, garlic, anchovies, capers, lemon, and
marc or cognac. This is common in Provence, where it is served with croutons and raw vegetables to dip. This
also makes a good
sauce for grilled meats and strong flavored fish.

Taramasalata - A Greek dip made of olive oil and Cod fish roe with the consistency similar to that of
mayonnaise.
American versions commonly use salmon, whitefish, or carp roe. This is served with raw vegetables and bread
or croutons.

Tartare - This is a term which has several meanings. It is often used to describe the preparation of raw beef
called
steak tartare. Raw beef is chopped finely and served with minced onion, parsley, capers, and seasoned with
anything
from Worcestershire sauce to Tabasco sauce. .
Tarte Flamb - An Alsatian pizza with a thin crust topped with fresh white cheese, onions, and bacon. This is
also called an Alsatian fire pie.
Tartare Sauce describes a mayonnaise based sauce with capers, onion, hard cooked eggs, cornichons, and herbs.
Tarte Tatin - A type of tart in which the pastry is baked on top of the fruit, then inverted when finished baking.
Apples are traditionally used, becoming soft and caramelized during baking.
Temper - 1. To slowly bring up the temperature of a colder ingredient by adding small amounts of a hot or
boiling liquid,
or even applying heat carefully Adding the heat or hot liquid gradually prevents the cool ingredient, such as
eggs, from
cooking or setting. The tempered mixture can then be added back to a hotter liquid for further continued
cooking.
This process is used most in making pastry cream and the like.

Temper - 2. - To bring chocolate to a state in which it has snap, shine and no streaks ( feathers ). Commercially
available chocolate is already tempered but this condition changes when it is melted. Tempering is often done
when the chocolate
will be used for candy making or decorations. Chocolate must be tempered because it contains cocoa butter, a
saturated
fat which has the ability to form crystals, chocolate is melted and cooled. Dull grey streaks form and are called
bloom or feathers. The classic tempering method is to melt chocolate until it is totally without lumps (semisweet
chocolate melts
at a temperature of 104 degrees F.) One third of the chocolate is then poured onto a marble slab then spread and
worked
back and forth with a metal spatula until it becomes thick and reaches a temperature of about 80 - F. The
thickened
chocolate is then added back to the remaining 2/3 melted chocolate and stirred. The process is repeated until the
entire mixture reaches 88-92 degrees for semisweet chocolate, 84-87 degrees for milk or white chocolate.
Tenderize - To make meat more tender by pounding with a mallet, marinating for varying periods of time, or
storing at lower temperatures. Fat may also be placed into a piece of meat to make it more tender during
cooking.
Terasi - A kind of pungent shrimp paste, used in very small quantities. May be crushed with spices, grilled or
fried before adding to other ingredients. Also known as balachan/blacan (Malaysia), kapi (Thailand) and ngapi
(Burma).
Terrine - See the description under Pates.
Tiramisu - An Italian dessert which gained dramatic popularity in the US. Tiramisu consists of sponge cake,
soaked with an espresso syrup and layered with a sweetened mascarpone cheese and chocolate sauce.
Toad in the Hole - An English dish consisting of pieces of meat or sausages covered with batter and baked in
the oven.
Tocino - Cured ham with added color.
Tofu - Also called bean curd, this is made from processed soy beans. It comes in various degrees of firmness and
is a
very high source of protein.
Torta Rustica - A large pie similar to coulibiac, filled with salmon, cabbage or spinach, eggs, and mushrooms.
Other
versions use meat or sausage in the filling. The crust is usually made of bread dough and sprinkled with salt
before using.

Tortellini - A stuffed pasta made from little rounds of dough, then twisted to form dumplings. Fillings can be
made with anything and are served sauced or in a simple broth.
Tortelloni - This is a larger version of the tortellini.
Tortilla - A thin pancake made of cornmeal or flour. They are served both soft and fried, being an integral part of
Mexican and Latin American cooking.

Tournedo - A slice of beef from the heart of the tenderloin, approximately 2 inches thick, and tied around the
center.
This term is used less often in the United States of America today, having been replaced by filet of beef or filet
mignon.

Tourte - Similar to pt en croute, these are pies made in a round shape and served cold. They are generally
highly
seasoned and preparations are indicative to the region they are from.
Trennette - Flat noodles, wider than Fettucine, that have one flat edge and one scalloped edge.
Tripe - The stomach of beef, pork, and sheep.
Truffle - This is a tuber of unusual flavor and aroma. It is savored in Italian and French cookery, and due to its
scarcity,
draws a very high price. The truffle has yet to be successfully cultivated, though a fine substitute is now being
grown in California. The black truffle of Perigord and the white truffle of Piedmont are highly prized for their
exceptional flavors.
The black truffle requires cooking to allow the flavors to be fully achieved. Conversely, the white truffle is best
when
shaved directly on the dish before eating. The aroma of truffles is strong enough to permeate egg shells when the
two
are stored together. Due to their short growing season and large demand, truffles can reach a price of up to $800
per
pound. Frozen and canned forms are more accessible, but their taste never reaches that of fresh truffles.
Truss - To secure food, usually poultry or game, with string, pins or skewers so that it maintains a compact
shape during cooking. Trussing allows for easier basting during cooking.
Tuiles - Crisp, paper thin cookies named for their tile-like appearance. They are often flavored with almond
slices, lemon,

and vanilla.
Tumeric - A bright yellow spice used primarily in commercial curry powder. It is also used in sweet pickles and
for various dishes requiring a yellow color. This is used as a coloring substitute for saffron.
Twiglets - A stick-shaped cracker-textured snack. Taste mostly of yeast extract, but also contain cheese as an
ingredient.
Have 4 calories each and 11.4g fat per 100g.
Tzatziki Sauce - Dipping sauce derived from yogurt, garlic, cucumber, olive oil and lemon juice. Served with
calamari.
Tzimmes - Traditionally served on Rosh Hashana, this sweet Jewish dish consists of variuos combinations of
fruits, meat
and vegetables. All are flavored with honey and often with cinnamon as well. The flavors of this casserole-style
dish
are developed by cooking it at a very low temperature for a very long time.
U
Udon - Thick wheat noodles used in Japanese cooking.
Ugli - A citrus fruit hybrid between a grapefruit and a tangerine native to Jamaica. It is available around the
country from
Winter to Spring. It has an acid-sweet flavor and is an excellent source of vitamin C.
Unleavened - The word which describes any baked good that has no leavener, such as yeast, baking powder or
baking soda.
Unsalted Butter - What it says, butter without the 1.5 - 2% added salt that `normal butter has. Often
recommended
for cooking. Many people prefer the taste of unsalted butter. In areas with high quality dairy products the use of
unsalted butter where it is called for may not be so important, since the salt is not so likely to be covering the
taste
of a low-quality product.
V
Vacherin - A crisp, sweet meringue shell used as a serving vessel for fruit and ice cream.
Vandyke - To cut zigzags in edges of fruit and vegetables halves, usually oranges, tomatoes or lemons. The food
is
usually used as a garnish to decorate a dish.

Vanilla - A plant native to Mexico now common in areas throughout the West Indies and Indian Ocean. The pod
is used
to make extracts which we use in cooking. The whole pod may also be purchased and used as a fragrance or
split and
scraped to allow the tiny seeds to flavor the dish. It is generally thought of as a sweet spice, used in custards,
creams,
and cakes. It is also used in savory dishes with vegetables or seafood. There are also imitation vanilla flavorings
using synthetically produced vanillin. These can be found in liquid and powder forms. A slave won his freedom
through the
discovery of pollination of the vanilla flower

Vegemite / Marmite - Not the same thing, but similar enough to not deserve separate entries. A thick brown
paste made
mostly from yeast extract, most commonly spread thinly on toast or sandwiches. The taste is mostly salt plus
yeast.
Despite the occasional rumor, neither contains any meat.
Velout - A sauce of various stock bases thickened with a roux. This is used as a base for other more complex
sauces, though it may be used alone.
Vermicelli - A very fine round noodle which means "small worms". These are thinner than spaghetti and thicker
than angel's
hair.
Vichyssoise - A chilled soup of potatoes and leeks. Other versions now use zucchini, apples, and carrots.
Victual - Food or other provisions.
Vinaigrette - A sauce commonly used to dress salads, comprised of oil and vinegar. Emulsified vinaigrettes use
egg and/or mustard to stabilize the dressing. Other combinations using acids other than vinegar, such as wine or
citrus juice, are also
called vinaigrettes.
Vitello Tonnato - Thinly sliced roast or braised veal, served cold with a creamy, piquant tuna sauce. This
combination may sound a bit unusual, but is surprisingly delicious.
Vol-au-Vent - A large round pastry case which is filled with a sauced mixture of meat, seafood, or vegetables
then topped
with a pastry lid.

W
Wasabi - Called Japanese horseradish, this is a root that is dried and ground to a fine powder. This powder is
then
reconstituted and used for dipping sauce with soy sauce when eating sushi and sashimi.

Water Bath -The French call this cooking technique Bain Marie. It consists of placing a container of food in a
large,
shallow pan of warm water, which surrounds the food with consistent gentle heat. The food may be cooked in
this
manner either in an oven or on top of a range. This technique is designed to cook delicate dishes such as
custards,
sauces and savory mousses without breaking or curdling them. It can also be used to keep foods warm. The
principle
is that the water in the water bath must come to the level of the product being cooked within the container.

Waterzooi - A rich Flemish stew from Ghent in Belgium made with fish and assorted vegetables. The sauce is
enriched
with a liaison of cream and egg yolks. Further inland and away from the coast chicken is used in place of the
fish.
Welsh Rarebit - Often confused as Welsh rabbit, this is a cheese sauce made with ale and seasoned with dry
mustard, black pepper, and Worcestershire sauce. This is traditionally served over toast, with or without
crumbled bacon. It is also a good variation of fondue and goes well with beer and ale.
Whelk - A small marine snail. Whelks are poached and served hot or cold.
Whip - To beat ingredients such as egg whites or cream until light and fluffy. Air is incorporated into the
ingredients as
they are whipped, increasing their volume until they are light and fluffy.
Whipping Cream - In USA, cream with at least 30% butterfat. Whisk - To beat ingredients together until
smooth, using a kitchen tool called a whisk.
Wiener Schnitzel - Thin slices of veal or pork breaded and fried in butter. Traditional garnishes are lemon butter,
anchovies
and capers.

Worcestershire Sauce - A condiment developed in England from flavors discovered in India. It is used as a
sauce, a
seasoning, and a condiment. It is made of a very odd assortment of ingredients including anchovies, tamarind,
vinegar,
molasses, and cloves.
X
Xanthan Gum - Produced from the fermentation of corn sugar. It is most commonly used as a stabilizer,
emulsifier and thickener in foods such as yogurt, sour cream and salad dressings.
XXX, XXXX, 10X - An indicator on a box of confectioners sugar of how many times it has been ground. The
higher the
number of X's means the finer the grind.
Y
Yakitori - A Japanese dish of grilled chicken skewers. They may also include vegetables, chicken livers, or
ginkgo nuts.
They are first marinated in teriyaki sauce, a sweetened version of soy sauce with the addition of sake, honey,
and ginger.
Yeast - A fungus used in the production of bread and beer. Yeast, in the environment of sugar, produces carbon
dioxide and alcohol. This process is called fermentation. Bread yeast comes in dry granulated and fresh cakes. A
new form of yeast,
called SAF instant yeast, has been developed which allows the user to mix the yeast directly into the flour
without
dissolving it first in water.
Z
Zabaglione - An Italian custard made with egg yolks and wine or juices, which are beaten vigorously over hot
water to form a rich, creamy dessert. The custard can then be poured into glasses and chilled to be eaten later, or
eaten warm with fresh fruit. Marsala is the most common wine used, though any sweet wine such as Madeira,
Champagne, or Sauterne may be used.
Zakuski - The Russian version of tapas involving a lot of food and vodka.
Zampone - A specialty of the town of Modena in northern Italy, this consists of a hollowed and stuffed pig's
trotter which is poached and served as a part of a traditional bollito misto.
Zest - To remove the outermost skin layers of citrus fruit using a knife, peeler or zester. When zesting, be careful
not to remove the pith, the white layer between the zest and the flesh, which is bitter.

Zucchini -( Seed vegetable ) A long, green squash that looks something like a cucumber. Also known as
vegetable marrow, courgette.
Zuccotto - This is an Italian form of charlotte royale. In this dessert, triangles of sponge cake are placed in a
bowl to form a shell for the filling. The filling consists of stiffly whipped cream which is studded with toasted
almonds, hazelnuts, chocolate chips, and candied fruit. A final layer of cake is placed over this, and when well
set, the dessert is inverted onto a platter to
form a large dome, reminiscent of Florence's Duomo.
Zuppa Inglese - Literally translated as English soup," this Italian dish is, in fact, a refrigerated dessert similar to
the British favorite, trifle. It's made with rum sprinkled slices of sponge cake layered with a rich custard or
whipped cream (or both) and candied fruit or toasted almonds (or both).

baba (BAH-bah) Baba is called babka in Poland and Babas Au Rhum in France. In
French, the word baba meaning, "falling over or dizzy." These are small cakes made from
yeast dough containing raisins or currants. They are baked in cylindrical molds and then
soaked with sugar syrup usually flavored with rum (originally they were soaked in a
sweet fortified wine). After these cakes were soaked in the wine sauce for a day, the
dried fruits would fall out of them.
Baba Au Rhum - In the 18th century, French chef, Jean Anthelme Brillat-Savarin (17551826), created a cake that he served with a rum sauce that he called Baba Au Savarin.
The dessert became very popular in France, but the people called it Baba Au Rhum and
soon dropped the name Savarin.
History: For a history of Baba and Baba Au Rhum, check out Linda Stradley's History of
Cakes.

bacon - Bacon comes from the fatty parts of the pig, especially the sides. The most
desirable bacon is cut from the breast of the hog. It is cured with either sugar or salt,
which gives it a sweet or salty taste.
History - Bacon has played a prominent role in the history of superstition. It was
considered a sacred food by the pagans and was regarded as a symbol of prosperity. It
was frequently used as an offering to the Gods, and was believed to have curative
properties. If a knife, which caused a wound, was stuck into bacon afterwards, it was
supposed to prevent infection.

bagel (BAY-guhl) - Bagel derives from the Yiddish word beygl, which comes from the
German word beugel meaning a "bracelet." Bagels are bread rolls in the shape of a

doughnut or an old-fashioned curtain ring. The brown crust is obtained on the rolls by
first boiling them in water and then baking them in an oven.
History - According to legend, the world's first bagel was produced in 1683 as a tribute
to Jan Sobieski, King of Poland. The king, a renowned horseman, had just saved the
people of Austria from an onslaught by Turkish invaders. In gratitude, a local baker
shaped yeast dough into the shape of stirrup to honor him and called it the Austrian
word for stirrup, "beugel." The roll soon became a hit throughout Eastern Europe.
Over time, its shape evolved into a circle with a hole in the center and its named was
converted to its modern form, bagel. In the 1880s, hundreds of thousands of Eastern
European Jews immigrated to America, bringing with them a love for bagels. In 1927,
Polish baker Harry Lender opened the first bagel plant outside New York City in New
Haven, Conn. The bagel's popularity began to spread in the United States.

bagna cauda (BAHN-yah KOW-dah) - An Italian term that means "hot Bath." It is like a
Swiss fondue except that it has a much more boisterous flavor. The original recipe called
for walnut oil, but olive oil is now used and is considered the key to a successful sauce.
The sauce is made up of anchovy fillets, olive oil, garlic, cream, butter, and vinegar. It
always includes one or more members of the cabbage family along with such other
ingredients as steak, shrimp, and cheese.

baguette (bag-EHT) - Is French for a "rod," "wand," or "stick." Baguette is the name for
anything long and skinny, including drumsticks, strips of wood, etc. The baguette is
generally known as a French white bread due to its popularity in that country. Baguettes
are formed into a long, narrow, cylindrical loaf. It usually has a thin, crisp brown crust
and an open-holed, chewy interior.
History - The shape for which it is famous was developed by an Austrian baker and
brought to France in the middle of the nineteenth century. At first French bread was all
shaped round, but when bakers realized that their crusts were so tasty, they gave the
bread more crust by making them long.

bain-marie (bahn mah-REE) - (1) A hot water bath that is used to keep food warm on
the top of a stove. It is also to cook custards and baked eggs in the oven without
curdling or cracking and also used to hold sauces and to clarify butter. (2) The term is
also used for a cooking utensil, which is a fairly large pan (or tray) which is partly filled

with water. The food to be cooked is placed in another container in order that the food is
not cooked too quickly or harshly.
History: Most authorities think that it was named after Maria Prophetissa. Maria
Prophetissa was also known as "Miriam," "Maria the Jewess" or simply "Maria" and lived
during the first century A.D. She is called The Jewess because Zosimos, Egyptian
alchemist and historian, called her a Sister of Moses. It is held that Mary Magdalene and
the noted first century alchemical author known as Mary the Jewess was one and the
same individual. Whoever she was, Mary the Jewess was an accomplished practical
alchemist and the inventor of a series of technical devices still in use today, such as the
hot ash box for steady heat, the dung box for prolonged heat and the double boiler, still
called the "bain-marie" in French and Marienbad in German. Although no complete works
by her have been found, enough fragments exist to establish her as a historical fact. Yet
her personal information, even her birthplace, remains a mystery.

bake blind - It is the technique used for baking an unfilled pastry shell. The pastry shell
is first pricked with a fork to prevent puffing, covered with aluminum foil or parchment
paper, and then weighted with rice or beans. It is then baked for a short period of time,
about 10 to 15 minutes.

Baked Alaska - A dessert that consists of a sponge cake that is covered with ice cream,
then with a layer of stiffly beaten egg whites, and lastly put in a hot oven to be browned.
Also known as omelette la norvgienne, Norwegian omelette, omelette surprise, and
glace au four.
History: Check out History and Legends of Baked Alaska.

Baked Apple a la Josephine - The soaked, pruned apples are boiled for 15 minutes.
Boiled milk is mixed with rice, salt and sugar are added, and then it is cooled down and
divided into four portions. The cores of the apples are removed and are covered with
butter and sprinkled with sugar. They are placed in a pre-warmed oven and baked for 20
minutes. The apples are served in the middle of the rice pudding, sprinkled with sugar,
and toppled with raspberry syrup.

bakers' ammonia (ammonium carbonate) - It is also called hartshorn. It is an

ammonia compound and not harmful after baking. However, don't eat the raw dough.
Your kitchen will stink of ammonia while the cookies bake - but once baked, the cookies
will not taste of it. Can be substituted for equal amount of baking powder in any cookies
recipe. It is an old-time leavening favored for cookies, such as German Springerle. It is
said to give a "fluffiness" of texture baking powder can't. Its leavening is only activated
by heat, not moisture (such as baking powder).

bake stone - A bake stone is a flat, round iron plate, usually with an attached
semicircular iron loop, which allows it to be hung over a fire from a crane. It can also be
set down directly on hot embers. Before baking ovens, and even after them, this was a
common utensil for baking simple quick breads.

baker's dozen - The "baker's dozen" refers to providing 13 baked items for the price of
12. This originated as a way to avoid shortchanging the customer. Bakers who shorted
(cheated) customers could be punished severely-such as losing a hand to an axe! This
allowed that one of the 13 could be lost, eaten, burnt, or ruined in some way, leaving the
baker with the original legal dozen. The practice can be seen in the Baker Guild codes of
the Worshipful Company of Bakers in London, 12th century.

baking powder It is a leavener that consists of a combination of baking soda, cream

of tartar, and a moisture absorber (like cornstarch). It has the action of yeast but it acts
much more quickly. It's used in batters where there is no acid present. Baking powder
acts immediately upon addition of water, therefore a filler (usually cornstarch) is added
to absorb the moisture and prevent premature activity. Various baking powders were
sold in the first half of the 19th century.
Check out the History of Baking Powder.

baking soda - Baking soda, which is the alkaline element bicarbonate of soda, is used
solely as a chemical leavener in baking. Because it is not premixed with an acid, as is

baking powder, it is used alone in baked goods where other ingredients, which also
contain acid, are present (yogurt, buttermilk, lemon juice, or sour cream). When the
baking soda and acid are combined, they neutralize each other, causing carbon dioxide
gas bubbles to form. The bubbles make the dough or batter grow bigger, or rise. Baking
soda is more volatile than baking powder because it begins to act the minute you
moisten it with the wet ingredients. You must put whatever you are baking right in the
oven once the baking soda has been activated. See also bicarbonate of soda.
History: Baking soda was previously known as saleratus, a combination of the Latin "sal"
(salt) and "aeratus" (aerated.) John Dwight of Massachusetts and his brother-in-law, Dr.
James A. Church of Connecticut, started the manufacture of bicarbonate of soda in this
country in 1846. The first factory was in the kitchen of his home with baking soda put in
paper bags by hand. A year later, in 1847, the firm of John Dwight and Company was
formed, and subsequently Cow Brand was adopted as a trademark for Dwights Saleratus
(aerated salt) as it was called. The standard package at that time weighed one pound.
The cow was adopted as a trademark because of the use of sour milk with saleratus in
baking.
In 1867, James A. Church began marketing sodium bicarbonate as baking soda under
the Arm & Hammer label. He formed a partnership known as Church & Company, doing
business under that firm name with his sons James A. Church and E. Dwight Church.

baking stone - Also referred to as a pizza stone. Unglazed ceramic, clay, or stone tiles
that allows for high temperature and dry heat, which is necessary for crisp crusts when
making breads and pizzas. A stone can be placed in the oven (and kept there when not
in use) where it retains heat and makes an ideal surface for baking breads. A baking
stone is invaluable for getting the "perfect" crust and it can also help your oven to run
more efficiently because of its heat retaining properties. They should only be washed
with clear, plain water, as these stones are actually molded sand, which is tightly
compacted under high pressure. Like sand on the beach, they will suck in any liquid
exposed to the surface.

baklava (BAHK-lah-vah) - A popular middle eastern (especially Greece and Turkey)

pastry that is made with buttered layers of phyllo dough. How it is traditionally made
depends on the region. In some areas, it is made with walnuts; in other areas, it is made
with pistachios or almonds. Sometimes dried fruit is added between the layers. Baklava
consists of 30 or more sheets of phyllo dough brushed with lots of butter, and layered
with finely chopped nuts. After baking, a syrup of honey, rose water and lemon juice
(sometimes spiced with cinnamon, cardamom, cloves, etc) is poured over the pastry and
allowed to soak in. This dessert is known as baglawa in Syrian and Lebanese.

History: Most historians agree that the first people, the Assyrians, in the 8th century
B.C. were the first to put together thin layers of bread dough, with chopped nuts in
between those layers, added some honey and baked it in their primitive wood burning
ovens. This earliest known version of baklava was baked only on special occasions.
Baklava was considered a food for the rich until mid-19th century. In Turkey the sheets
of pastry for baklava are rolled out so thinly that when held up the person standing
behind can be seen as if through a net curtain. In Turkey, to this day one can hear a
common expression often used by the poor, or even by the middle class, saying: "I am
not rich enough to eat baklava and boerek every day".
The Greek seamen and merchants traveling east to Mesopotamia soon discovered the
delights of Baklava and brought the recipe to Athens. The Greeks' major contribution to
the development of this pastry is the creation of a dough technique that made it possible
to roll it as thin as a leaf, compared to the rough, bread-like texture of the Assyrian
dough. Phyllo means "layer" or "leaf" in the Greek language.
The Armenians, located on ancient Spice and Silk Routes, integrated for the cinnamon
and cloves into the baklava. The Arabs introduced the rose water and cardamom. The
taste changed in subtle nuances as the recipe started crossing borders.

balsamic vinegar - Balsamic vinegar is an aged reduction of white sweet grapes

(Trebbiano for red and Spergola for white sauvignon) that are boiled to syrup. The
grapes are cooked very slowly in copper cauldrons over an open flame until the water
content is reduced by over 50%. The resulting "grape must" is placed into wooden
barrels where older balsamic vinegar is added to assist in the acetification. Each year the
vinegar is transferred to different wood barrels so that the vinegar can obtain some of
the flavors of the different woods. The only approved woods are oak, cherry, chestnut,
mulberry, cacia, juniper, and ash. Balsamic vinegar can only be produced in the regions
of Modena and Reggio in Italy.
History - The first historical reference to balsamic vinegar dates back to 1046, when a
bottle of balsamic vinegar was reportedly given to Emperor Enrico III of Franconia as a
gift. In the middle Ages, it was used as a disinfectant.
Check out Linda's article on Balsamic Vinegar.

balti - Balti is an Indian dish, which may have originated in Northwest Pakistan. It is a
form of a meat curry, but one that's cooked quickly (like a stir-fry. The spice mix used to
flavor the dish is a combination of seeds (coriander, cardamom, cumin, black mustard,
fennel, wild onion, and fenugreek). It can be made as either a masala paste or used dry.

History - The name comes from the cast-iron pot "balti," in which it was originally both
made and served. Now the term "balti" seems to refer to the food, and the pot is called a
"karahi." In some parts of the world, the dish is also called karai, or karah.

bamboo shoot - Young shoots of the bamboo plant. The shoots grown from an
underground stock, and they are cut soon after their appearance above the ground. The
outer sheaths are removed and the shoots are prepared for the table much in the same
manner as asparagus. They are used a lot in Chinese and Japanese cooking.

banana - Bananas aren't grown on trees. They're part of the lily family, a cousin of the
orchid, and a member of the herb family. With stalks 25 feet high, they're the largest
plant on earth without a woody stem. The banana is harvested green, even for local
consumption. It is the one fruit, which if left to ripen on the plant, never develops its
best flavor. After they are picked, the sugar content increases from 2% to 20%.
History - The banana was probably one of the first plants to be cultivated. The earliest
historical reference to the fruit was 327 B.C., when Alexander the Great found them
flourishing in India. Traders in the Indian Ocean carried the banana to the eastern coast
of Africa, and Chinese traders introduced the banana to the Polynesians before the
second century A.D. During Alexander the Great's life, bananas were called pala in
Athens. North America got its first taste of the tropical fruit in 1876 at the Philadelphia
Centennial Exhibition. Each banana was wrapped in foil and sold for 10 cents.

Bananas Foster - A dish made of bananas and rum, flamed and served over vanilla ice
cream.
The original Banana Foster was created in the New Orleans restaurant called Brennan's
in the old French Quarter. In the 1950's, New Orleans was the major port of entry for
bananas shipped from Central and South America. Owen Edward Brennan challenged his
talented chef, Paul Blang, to include bananas in a new culinary creation - Owen's way of
promoting the imported fruit. Simultaneously, Holiday Magazine had asked Owen to
provide a new recipe to appear in a feature article on Brennan's.
In 1951, Chef Paul created Bananas Foster. The scrumptious dessert was named for
Richard Foster, who, as chairman, served with Owen on the New Orleans Crime
Commission, a civic effort to clean up the French Quarter. Richard Foster, owner of the
Foster Awning Company, was a frequent customer of Brennan's and a very good friend of

Owen.

barbecue - There are several theories on where or how the word "barbecue" originated.
(1) One is that it is a derivative of the West Indian term barbacoa, which denotes a
method of slow-cooking meat over hot coals. (2) It is also thought that the word
barbecue comes from the French phrase barbe a queue, meaning "from heat to tail."
(3) Another theory is that the word comes from a 19th century advertisement for a
combination whiskey bar, beer, hall, pool establishment and purveyor of roast pig, known
as the "Bar-Beer-Cue-Pig.) (4) The final explanation is that the method of roasting meat
over powdery coals was picked up from indigenous peoples in the colonial period, and
the word barbacoa became barbecue in the lexicon of early settlers.
Barbecuing is a long, slow, indirect, low-heat method that uses smoldering logs,
charcoal, or wood chunks to smoke-cook the food (usually some kind of meat).
"Indirect" meant that the heat source is located away from the food to be cooked.
"Barbecuing" and "grilling" are two different techniques.
History: The earliest example of barbecue is in 1661, when it is used as a verb meaning
'to cook on a barbecue'. Other early senses include 'the wooden framework for
supporting food'; 'a whole animal, or a piece of an animal, roasted on a barbecue'; and
'a social gathering at which food is cooked on a barbecue'.
Barbecuing is primarily a New World phenomenon, originating in the Caribbean and then
spreading to the United Sates (the American South in particular). In the Southern United
States, barbecue is considered a cherished cultural icon. In other areas of America, the
word barbecue is a verb (Northerners barbecue food on the backyard grill). In the South,
barbecue is most definitely a noun (a barbecue is a gathering of food aficionados who
appreciate the aroma of roasted meant that has been painstakingly smoked for several
hours)
During the colonial period, the practice of holding a neighborhood barbecue was well
established, but it was in the fifty years before the Civil War that the traditions
associated with large barbecues became entrenched. Plantation owners regularly held
large and festive barbecues, including "pig pickin's" for slaves. In the 19th century,
barbecue was a feature at church picnic and political rallies as well as at private parties.
A barbecue was a popular and relatively inexpensive way to lobby for votes, and the
organizers of political rallies would provide barbecue, lemonade, and usually a bit of
whiskey. Unlike most food preparation in the South, which is dominated by women,
barbecue is a male preserve.
In 1951, George Stephen of Palatine, Illinois invented the kettle grill and revolutionized
the art of outdoor cookery throughout the US.

bamboo shoot - Young shoots of the bamboo plant. The shoots grown from an
underground stock, and they are cut soon after their appearance above the ground. The
outer sheaths are removed and the shoots are prepared for the table much in the same
manner as asparagus. They are used a lot in Chinese and Japanese cooking.

bard - Refers to the practice of surrounding or enveloping meat with pork fat. The fat
keeps the meat moist while it cooks.

barley - Barley, as a food, is most commonly identified as pearl barley, which is

traditionally used in soups and stews. In the last few years, we've become more creative
with barley and have used it in summer salads, casseroles, and side dishes. Barley is
also used as a commercial ingredient in prepared foods such as breakfast cereals, soups,
pilaf mixes, breads, cookies, crackers, and snack bars. Today it is the world's fourth
largest cereal crop.
History - Barley has held a prominent and long-standing place in the history of food,
being the world's oldest grain, and has been cultivated for about 8,000 years.
Babylonians brewed beer from barley around 2500 B.C. Both the ancient Greeks and
Hebrews made use of barley in porridge and bread. Barley remained an important bread
grain in Europe until the 1500s when wheat breads became popular.

Bartlett pear History - The Bartlett pear variety originated in Berkshire, England, in the 17th century,
by a schoolmaster named John Stair. Stair sold some of his pear tree cuttings to a
horticulturist named Williams, who further developed the variety and renamed it after
himself. After pear seedlings crossed the Atlantic with the early colonists, the Williams
pear found fame and fortune in 1812 under the tutelage of nurseryman, Enoch Bartlett,
of Dorchester, Massachusetts. Bartlett, unaware of the pear's true name, distributed it
under his own name. Ever since, the pear has been known as the Bartlett in the United
States, but is still referred to as the Williams pear in other parts of the world. Bartlett
pear trees eventually came out West in the covered wagons of the 49ers heading for the
Great California Gold Rush.

bamboo shoot - Young shoots of the bamboo plant. The shoots grown from an
underground stock, and they are cut soon after their appearance above the ground. The
outer sheaths are removed and the shoots are prepared for the table much in the same
manner as asparagus. They are used a lot in Chinese and Japanese cooking.

base - Base is a soup reduction paste similar to bouillon, but richer, more flavorful, and
less salty. You can find it in the soup section of the super market. It comes in a jar and
must be refrigerated after opening.

baste - To spoon, brush or pour drippings or liquid over a food before or during cooking
in order to prevent drying, to add flavor, or to glaze it.

batter - The name of many semi-liquid, floury mixtures of flour, water or milk (or both)
or some other liquid. It also usually includes sugar and eggs. Batters may be thin or
thick (but even when thick, they must be fluid enough to drop from a spoon). When thin,
they should pour out like creamy milk.
sponge - A batter to which yeast is added. This batter is so stiff that it does not drop
from a spoon, but can be handled.

Basil Basil - Learn about basil, how to store it, and preserve it.
History: The ancient Greeks believed that only the king should be allowed to cut the basil
plants, and he must use a sickle made of pure gold.

Bavarian cream - It is a molded cream that is made from custard sauce or sweetened
fruit puree that is bound with gelatin and lightened with whipped cream. Bavarian cream

can be served on its own or used as a filling for cold charlottes or molded cakes.

Bavarois - It is a light mousse, usually made with chocolate, praline or fruit.

bean curd - Of all the vegetarian products, bean curd is the most versatile and
important in the Chinese cuisine. Bean curds are made of soybean powder and come in
square cakes measuring 2 1/2 or 3 inches to a side. They are white and have the
consistency of firm custard. They are bland but absorbent, soft-textured but strong, and
are conducive to all types of cooking. Because they are inexpensive, there is an eastern
Chinese expression for taking advantage of a person that is "eating bean curd."

beans - Originally the name of the large, smooth, kidney-shaped, edible seeds within
the uneatable long pods of the "broad bean."
History: - In Europe, where it has been cultivated from a very early date, it was the only
vegetable known by the name of bean until the 16th century. Since then, a number of
other vegetables, mostly from South America and also from the East, are known as
beans. The Spaniards and the Portuguese originally brought Beans to Europe from
Central America in the 16th century. From archeological research, beans have been
found to be used as early as 4000-5000 B.C.

bean sauce - After soy sauce is brewed, the soybean pulp is removed from the vats and
made into several types of condiments. The first is bean sauce, sometimes called brown
bean sauce or soybean condiment. Use this rich condiment to replace soy sauce where
thicker gravy is desired. Especially good used as a marinade for roasted meats.

barnaise sauce (bair-naz) - It is a variation of hollandaise sauce. White wine or

vinegar, diced shallots, tarragon, and peppercorns are cooked together and reduced and
sieved and then added to hollandaise sauce. The spice tarragon is what gives it a
distinctive taste. The sauce is served with beef and some shellfish.

History: Chef Jules Colette at the Paris restaurant called Le Pavillon Henri IV in the 19th
century invented Barnaise sauce in Paris, France. It was named Barnaise in Henry's
honor as he was born in Bearn, France (a region in the Pyreness mountain range in
southwest France). It is said that every chef at the restaurant tried to claim the recipe as
his own.
Check out History of Sauces for more detailed history.

beaten biscuit Southerners describe beaten biscuits as a cross between a soda

cracker and a baking powder biscuit. To achieve the right texture and lightness, the
dough had to be beaten hard (usually with a mallet) for at least half an hours. The
purpose of the beating was to incorporate air into the mixture (this was a time in history
before the invention of baking powder). They were a very heavy biscuit, not like our
present day baking powder biscuits.
History: Beaten biscuits originated in Virginia and traveled across the mountains to
Kentucky and then south to Maryland. Chuck wagon cooks also made them, recruiting a
gullible new cowhand for help. They were considered the pride of the South, and in
earlier days no Southern hostess would fail to offer these at any and all times of the day
They are one of the delicious hot breads that have made Southern cooks famous They
were basically considered an upper-class status symbol dish that depended on a lot of
labor. Making the beaten biscuits was the daily duty of the plantation cook.

beau monde seasoning salt - Beau Monde is a seasoning salt containing ground dried
onion and celery seed. It can be found in the spice section of your grocery store.
Check out the web page on Beau Monde Seasoning Salt.

Bchamel Sauce (bay-shah-mel) - In France, it is one of the four basic sauces called
"meres" or "mother sauces" from which all other sauces derive. It is also know as "white
sauce." It is a smooth, white sauce made from a roux made with flour, boiled milk, and
butter. It is usually served with white meats, eggs, and vegetables. It forms the basis of
many other sauces.
History: Check out History of Sauces for more detailed history.

Beef On Weck Sandwich Also called Beef On Wick, an alternative spelling usually
used by older people from Buffalo and eastern suburbanites. It is a roast beef sandwich
on a salty kummelweck roll. This sandwich is a unique staple of Buffalo, New Yorks bars
and taverns. Few, if any, restaurants outside of the Buffalo area serve this sandwich or
even know what it is. The important ingredient to these sandwiches is the German roll,
called kummelweck. These rolls are large, hard rolls with chunks of salt and caraway
seeds on the top. Kummelweck is simply shortened to weck.
History: For a more detailed history on Beef On Weck Sandwiches, check out History of
Sandwiches.

Beef Stroganoff (STROH-guh-noff) - A dish that consists of thin slices of tender beef
(usually tenderloin or top loin), onions, and sliced mushrooms. The ingredients are
quickly sauted in butter and combined with a sour-cream sauce. It is usually
accompanied by rice pilaf.
History: The recipe did not appear in English cookbooks until 1932, and it was not until
the 1950s, after World War II, that beef stroganoff became popular for elegant dinner
parties in America. There is more than one story on who first created this elegant dish:
Beef Stroganoff was created in the 1890s by chef Charles Briere for Count Paul
Stroganoff, a 19th century Russian diplomat, who was in a friendly competition with the
chefs of other families in St. Petersburg, the cultural center of Russian society.< The
Stroganoff's chef won the prize with his recipe.
Another version is that Count Pavel Stroganov, a celebrity in turn-of-the-century St.
Petersburg, was a noted gourmet as well as a friend of Alexander III. He is frequently
credited with creating Beef Stroganoff or having a chef who did so.
The name of this dish comes from Russian Count Grigory Stroganove (1770-1857) who
was one of the richest noblemen and held the highest diplomatic posts. Great gourmet,
he loved delicious dishes and always had the best cooks. One of them invented an
original dish from scraped meat and it was on the Count's taste. The dish took the name
Stroganoff, but, as to the cook, his name was unfairly forgotten but some people told
("bitter tongues") that the dish was made especially for the Count when he, being old,
lost all his teeth and couldn't chew a simple beef stake.

Beef Wellington - It is a choice fillet of beef (often flambed in brandy) that is covered
with liver pate and sliced mushrooms. The meat is then placed in a case of puff pastry
and baked in a hot oven.

History: It was named in the mid 19th century in honor of Arthur Wellesley (1769-1852),
British soldier and statesman. He is best known for his military victory over Napoleon at
the battle of Waterloo in 1815. He was a national hero and was made the first Duke of
Wellington to honor him. Because of his love of a dish of beef, truffles, mushrooms,
Maderia wine, and pate cooked in pastry, this dish was name Beef Wellington in his
honor. He was also Prime Minister of Britain and Ireland. According to Queen Victoria, the
Duke was The pride of this country. He was the GREATEST man this country ever
produced. To think that all of this is gone; and that this great and immortal man belongs
now to History."

beet Scientific name is Beta vulgaris. Among its numerous varieties are the red, or
garden, beet, the sugar beet, and Swiss chard. In the United States, sugar beets are
grown extensively from Michigan to Idaho and in California, accounting for more than
half of United States sugar production. Greens are used, as you would cook spinach
History - The beet has been cultivated since pre-Christian times. The beet comes from
the Mediterranean area where the people in Babylonia, Egypt, and Greece grew them.
Then as now were used not only to eat but for their red dye.

beignets (ben-YAYS) - Puffy squares of deep-fried dough dusted with powdered sugar.
The word beignet comes from the early Celtic word "bigne" meaning "to raise." Beignet
is also French for "fritter." It is a New Orleans specialty that is a fried, raised piece of
yeast dough, usually about two inches in diameter or two inches square. After being
fried, they are sprinkled with sugar or coated with various icings. It is like a sweet
doughnut, which is square-shaped, and minus the hole. Traditional fare at New Orleans
coffee houses, most notably Cafe du Monde in the French Quarter.
History: Check out History of New Orleans Beignets with a recipe.

Belle-Helene - (1) A classic French dessert called "Poires Belle Helene" with cold
poached pears, vanilla ice cream, and chocolate sauce. (2) This is also used in French
cookery as a name for a garnish to grilled meat dishes.
History: Introduced around 1865 by Paris chefs from restaurants on the Grands
Boulevard. This dessert was created in the 1870s and named in honor of the title
character, Belle Helene, in an opera by Offenbach of the same name. Offenbach is
perhaps best known in the United States for the popular melody associated with the

French can-can.

Betty or Brown Betty - A Betty is a baked dessert dating back to Colonial America, It is
a baked pudding made with layers of spiced sweetened fruit (usually apples) and
buttered breadcrumbs.
History: Learn more about History and Legends of Cobbler, Crisps, Crumble, Brown
Betty, Buckle, Grunts, Slumps, Bird's Nest Pudding, Sonker, & Pandowdy

beurre (burr) - This is the French word for "butter."

beurre manie (burr mahn-YAY) - This is a French term for a kneaded mixture of butter
and flour.
beurre noir - French for sweet butter that has been cooked until it has just turned a
light shad of brown. Wine vinegar, capers, and parsley are then added.

bialy (bee-AH-lee) - A bialy is similar to a bagel, in that it is a round, chewy roll. But it is
unlike a bagel in two important ways: One, it does not have a hole in the middle, but a
depression; and two, it never became popular outside of New York City. The indentation
in the middle of the dough is can be filled with onion, garlic, or poppy seeds. As the bialy
has a very short shelf life, about six hours, they do not lend to being shipped around the
country. They can be modest in size, three to four inches, or the size of a small pizza.
History: Check out History of Bialys.

bias-slice - Slicing a food crosswise at a 45-degree angle.

bicarbonate of soda - Another common name for baking soda is bicarb which
is short for bicarbonate of soda or sodium bicarbonate. Baking soda, is a
naturally occurring substance that is present in all living things. It helps living

things maintain the pH balance necessary for life. Baking Soda is made from
soda ash, also known as sodium carbonate. It is found in all grocery stores in the
baking section.

Bierock Sandwich See Runza Sandwich.

Bird's Nest Pudding - A pudding containing apples whose cores have been replaced by
sugar. The apples are nestled in a bowl created by the crust. Also called Crow's Nest
Pudding.
History: Learn more about Legends of Cobbler, Crisps, Crumble, Brown Betty, Buckle,
Grunts, Slumps, Bird's Nest Pudding, Sonker, & Pandowdy

Bird's Nest Soup - A classic Chinese soup, called yin waw, is made using the nests of
the swiftlet (a sea swallow), a tiny bird found throughout Southeast Asia and especially
high in the caves of Thailand's southern islands. These small birds live on high cliffs in
the isolated islands of Indonesia and in parts of Western China bird. Instead of twigs and
straw, it makes its nest from strands of gummy saliva, which harden when exposed to
air. When dried, these nests are translucent and grayish in color and have the texture of
soft plastic. They are about the size and shape of a human ear. Once the nests are
harvested, they are cleaned and sold to restaurants, where they are served simmered in
chicken broth.
Both the Indonesian and the Chinese governments have limited harvesting of swallows
nests to twice a year, because of the fear of causing extinction to these cliff swallows.
This is when the swallows have left their nest and migrated elsewhere (before the eggs
are laid and after the swallows have left their nests).
The soup has the reputation of being an aphrodisiac. The soup is popular because it is
believed to help growth, skin complexion and sex drive, prevent lung disease and stave
off aging. All through the ages in China, swallows nest soup is fed to very old people and
to sick people that could not eat anything in order to sustain themselves. It is also quite
costly (a bowl of bird's nest soup at a good Hong Kong restaurant can go for as much as
$60), many western restaurants serve a less expensive version consisting of soup with
noodles shaped to resemble a bird's nest.
History: Chinese began eating the nests of edible-nest swiftlets in soup or in jelly mixed
with spices or sweets about 1,500 years ago. It was during times of famine that the

imaginative Chinese discovered that not only were sharks' fins and car's tongues edible,
but that swallows' nests were as well. According to legends, Empress Dowager of the
Qing Dynasty was able to keep her youthful looks because of her daily intake of swallow
nests.

Birthday Cake History: Check out History of Cakes.

biscotti (bee-SKAWT-tee) In Italian, biscotti means, "twice cooked." The word biscotto
is derived from bis (twice) and cotto (cooked). Biscotti is also the generic term for
cookies in Italian. The dough is formed into logs and baked until golden brown. The logs
are then sliced, and the individual biscotti are baked again to give them their
characteristic dryness. The shelf life of biscotti are three to four months without
preservatives or additives. Other countries have their version of this cookie - Dutch rusk,
French biscotte, and the German zwieback.
History: Early Seamans biscuits, also known as hard tack, probably were the first
version of biscotti. They were the perfect food for sailors who were at sea for months at
a time on long ocean voyages. The biscuits were thoroughly baked to draw out the
moisture, becoming a cracker-like food that that was resistant to mold. Biscotti were a
favorite of Christopher Columbus who relied on them on his long sea voyage in the 15th
century. Historians believe that the first Italian biscotti were first baked in 13th century
Tuscany in the in a city called Prato.

biscuit (BISH-kiht) - In England, it is the equivalent of U.S. cookies (small, sweet

cakes). In the U.S., a type of non-yeast bread made of flour, milk, and shortening,
usually served with breakfast - small, and similar to what much of the world refers to as
"scones."

bisque (bisk) - A bisque is a thick, rich, creamy sauce in the form of a puree. Bisque in
French means a "shellfish soup." The word is a corruption of "biscuit," as the soup was
cooked twice to thicken it. Bisques in the 18th century were made of poultry and game,
not with shellfish as they usually are today.

bistro (BEES-troh) - (1) In France, a bistro used to be a bar that also sold wine.
Sometimes, they would have one or two tables and the wife of the owner would have
made a dish she would sell. Today a bistro is a small neighborhood restaurant with a
comforting, predictable menu and reliable daily specials. It functions as a home away
from home for many people, drawn by the familiar atmosphere, honest food and
consistent prices. (2) Bistro also means a style of cooing (simple home cooking - it's
similar to old-fashioned American food). It's a return to the era before fast food, before
speed and convenience became more important than flavor and quality, but not quite to
the complexity of old school French cooking.

Black pudding - Called "Marag" (Blood Pudding) in Gaelic (it also means a fat,
shapeless person!), this is one of the famous blood dishes that Scottish people love. It
usually accompanies other fried dishes, such as bacon and eggs. While it might seem
shocking to eat blood, don't forget that all meat dishes contain blood and it's the basis,
with fat, of gravy. Blood dishes are popular all over Europe, especially in Transylvania.

blackened - A cooking technique where meat or fish is usually seasoned with a Cajun
spice mixture and then cooked in a cast-iron skillet that has been heated almost red-hot.
This technique gives the food an extra crispy crust and sears in the juices. It is also
guaranteed to set off your smoke detector--unless the battery is dead!
Blackened Redfish - A dish made by searing seasoned redfish fillets in a smoking hot
skillet (usually a cast-iron skillet).
History: This cooking technique and popular fish dish was introduced by Louisiana chef
Paul Prudhomme, causing a worldwide culinary phenomenon in the early to mid-1980s.
As the dish's fame grew in the late 1980s, stiff limits had to be placed on redfish catches
to prevent the disappearance of the species from Gulf Coast waters. Chef Paul
Prudhomme's non-traditional "blackened redfish" dish sparked a worldwide Cajun food
craze which inspired creative chefs to start "blackening" everything from chicken to veal
in order to continue to cash in on the craze.

blanch, blanching - (1) To briefly plunge food into boiling water and then into cold
water to stop cooking. (2) Blanching allows you to cook vegetables completely, then cool
them quickly for use in dishes like salad, soup, stew, and pasta. Blanching is used to
loosen skins of fruits and vegetables or to prepare them for more cooking by another

method. (3) To scald shelled nuts until the thin outer skins are sufficiently loosened to
remove easily.

blend - To mix ingredients together thoroughly (either by hand or mixer).

bleu cheese - Also called fromage bleu. It is the French name for a group of Roqueforttype (blue-veined) cheeses made in the Roquefort area in southeastern France.
Roquefort-type cheeses made in the United States are called blue cheese.
Danish blue - After World War II, Danish cheese makers created a new blue cheese. By
using Bleu d'Auvergen and Bleu des Causses as models, they began making a cheese
that we know today as Danish Blue. It is made with large machinery and modern
technology. It is a flawless blue cheese but it is considered uninteresting and with a
predominant flavor of salt.
Bleu D'Ambert - The name comes from the mold or form traditionally used to shape the
cheese in its tall, cylindrical shape. Originally, the cow's milk used for this ancient cheese
came from the pastures around the town of Ambert in the heart of France. Fourme was
made long before the English Stilton that it resembles visually and in terms of recipe and
flavor, but is not as crumbly as Stilton. This liberally veined blue cheese has a
pronounced but not evenly sharp flavor.
Bleu d'Auvergne (bluh-doe-VAIRN) - This is a pasteurized cheese. They are made in 6pound wheels.
Bleu des Causses (dluh-duh-KOSE) - This is always unpasteurized. The texture is
creamer than Bleu d'Auvergne though the recipe is the same. The difference is in the
quality of the milk. They are made in 5 to 5 1/2 pound wheels. It is made by only a few
small producers and is quite rare.

blini (blee-nee) - They are Russian pancakes made with yeast and buckwheat flour, and
have been made in Russia for hundreds of years. They are used in place of puff pastry
for canaps to serve caviar, smoked salmon, and a number of other savory foods.

blintz - This is the Yiddish word, derived from blini for a small pan-fried battercake that

is rolled with meat, potato, cheese, or fruit filling.

blood orange - The blood orange generally is sweeter than its orange cousins, with a
slight raspberry aftertaste. It can be enjoyed as any other orange, for its juice, or in fruit
salads, or as a garnish for desserts, but its high price dictates that it should be reserved
for special occasions. The blood orange is generally about the same size as a Florida
juice orange (about the size of a tennis ball), though it has none of the green streaks
common to juice oranges. Blood oranges are generally seedless, or close to it, and may
outwardly range from bright orange to orange with red areas.

bloom - (1) To soften gelatin in cool liquid before using in the dish you are making.
Blooming gelatin is a step integral to ensuring the smooth texture of a finished product.
It involves sprinkling the powdered gelatin into a liquid and letting it sit for 3 to 5
minutes. Then, when the mixture is heated, the gelatin will dissolve evenly. You can
bloom gelatin in just about any liquid. Avoid the fresh juices of tropical fruits such as
papaya, kiwi, mango, and pineapple as they contain an enzyme that will eat the gelatin.
Pasteurizing kills the enzymes in these fruits, so canned or frozen juices are fine.
(2) The term is also used when allowing the casing on smoked sausage to darken at
room temperature after it has been smoked.

blueberry - The blueberry of the genus "Vaccinium," is a Native American species. One
of only three berries native to North America; Wild Blueberries were well known to the
earliest inhabitants. To settle the question about blueberries and huckleberries being the
same berry, they are not. Huckleberries have ten large hard bony seeds, which do not
disappear when the berries are baked, boiled, or eaten fresh. Wild blueberries have
many tiny seeds that are so soft they literally melt in your mouth.
History: Low bush blueberries (often referred to as "wild blueberries") were the first to
be cultivated commercially (the first attempts were made by the Indians who practiced
burning as a pruning technique). When the explorers and settlers arrived on the North
American Continent, they found the native Indians using berries as an integral part of
their food supply. Early settlers cherished the fruit as a staple ingredient in foods and
medicines. They incorporated the berries into their diets (eating them fresh off the bush
and adding them to soups, stews, and many other foods). The North American harvest
runs from mid-April through early October, with peak harvest in July. Efforts in the early
1900's by Elizabeth White and Dr. Frederick Coville to domesticate the wild high bush

blueberry resulted in today's cultivated blueberry industry.

blue cheese - Blue, blue-mold, or blue-veined cheese is the name for cheese of the
Roquefort type that is made in the United States and Canada. It was not until about
1918 that attempt to make Roquefort-type cheese in the United States met with success.
See bleu cheese.

bocconcini - (1) Bocconcini means "a mouthful" and refers to small nuggets (about 1inch in diameter) of fresh mozzarella. They are usually sold packed in whey or water. (2)
It can also describe tempting Italian dishes.

boil - To cook submerged in a boiling liquid at or above the boiling point of water.
Check out my article on How To Boil Water - Boiling Points of Water.

boiled peanuts These are green or raw peanuts that are boiled in salty water
for hours over open flames. Green peanuts must be obtained at just the right
time to ensure their high quality. One of the drawbacks of boiled peanuts is that
they are a low-acid food and highly perishable. Because of this, they have a very
short shelf life unless refrigerated or frozen. Boiled peanuts are considered a
traditional southern snack in the states of South Carolina, Georgia, northern
Florida, Alabama, and Mississippi. They are an acquired taste, but according to
Southerners, they are totally addictive. In the months of May through November,
you will see roadside stands that can range from woodsheds to shiny trailers
offering fresh boiled peanuts. A traditional way that old-timers like to eat boiled
peanuts is to drop the shelled peanuts into a bottle of cold RC Cola and gulp the
combo down.
History: The origin of who first boiled peanuts remains a mystery. It is known that boiled
peanuts have been a southern institution since the Civil War (1861-1865) when General
Sherman led his troops through Georgia. When troops of the Southern Confederacy were
almost with food, peanuts suddenly became very important. Soldiers roasted the
peanuts in a campfire and boiled them.

History: Check out history of Boiled Peanuts.

bombe (bahm) - Bombe is French for a "bomb" which was used in a cannon. In France,
they had at one time, a spherical mold for food shaped like a round bomb. Originally it
was made of copper and had a tight lid so that it could be buried with its contents in
salted ice to keep the contents frozen. It is a dessert made with two different ice cream
mixtures. The first is a simple plain ice cream, which is used to line a mold. The second
is a more elaborate ice cream mixture (usually with a strong flavoring), which, is used as
a filling. The bombe is usually decorated when it is complete with crystallized fruit. It is
then frozen and served cold as a dessert.

bon appetit (bon a-pet-tite) - A French phrase that literally means "good appetite" or
"enjoy your meal."

Bon Appeti Seasoning Salt - Bon Appetit Seasoning is a spice, put out by McCormick
Company. Bon Appetite is a very mild blend of Celery, Onion, Salt, and MSG. Its light
color makes it ideal for chicken, fish, white sauces and vegetables, tossed salads and
baked potatoes.
Check out the web page on Bon Appetit Seasoning.

bonne femme - A French phrase indicating that a dish has been cooked simply (with
vegetables and stock).

Borscht Also known as borsch and borsch. A beef soup that originated in Ukraine and
is considered their national soup. This delicious soup is served in many variations with up
to 25 different ingredients, which usually contain either beef, cabbage, or chicken with
dumplings stuffed with meat, mushrooms, or vegetables. The best known of these soups

is a cold version based on beets and served with sour cream, but hot versions are also
very common.
History: Ukrainian cuisine stems from peasant dishes based on grains and staple
vegetables like potatoes, cabbage, beets and mushrooms. Meat is typically boiled, fried
or stewed. This soup was so popular with the American Jewish people in the 1930s to
1950s, that the popular resorts in the Catskill Mountains of upper New York State
became know as the Borscht Belt, due to their largely Jewish clientele.

Boston baked beans - Beans baked slowly over a long period of time.
History: When the first colonist arrived, the local Indians were cultivating several types
of beans that they baked in small holes in the ground lined with stones. The colonist
called the holes "ban holes." This was the first way of baking beans and every colonial
family had a bean hole until fireplaces with brick ovens were built in their homes. The
Pilgrims baked their beans on Saturday because of the religious mandate that dictated
Sunday as a day of rest. The beans were baked overnight in brick ovens.

Boston Cream Pie - It is really a cake, not a pie. Two layers of sponge cake are filled
with thick vanilla custard and topped with a chocolate glaze or a sprinkling of
confectioners' sugar. It is cut in wedges like a pie. The Boston Cream Pie was proclaimed
the official Massachusetts State Dessert on December 12, 1996. A civics class from
Norton High School sponsored the bill.
History: For more detailed history of the Boston Cream Pie, check out Linda
Stradley's History of Cakes.

bottarga Also known as bottarga di muggine. It is salted Mediterranean salted tuna or

mullet roe. Bottarga is made with gray mullet in Sardinia and tuna in Sicily. The term
Bottarga, from the Arabic bot-ah-rik, means "raw fish eggs. This delicacy is a specialty of
the islands of Sardinia and Sicily. The mullet's eggs, after being extracted, in their
protective sacs, are washed and purified, put under salt, rinsed and laid to dry. The
aging process takes four to five months. The dried eggs are then pressed and vacuum
packed. The color of the roe goes from yellow-gold to dark amber; the change of color
does not affect the quality or taste. The Sardinians serve it simply, with spaghetti, extravirgin olive oil, and chopped garlic, parsley, and red pepper flakes. The bottarga was
once the fishermen food but nowadays it is served in restaurants as delicious hors'

d'ouvre.

botulism - A food-borne illness caused by toxin (called botlinus toxin or botulin).

bouchees - Puff pastry shells, used for holding fillings and stuffings. Large bouchees are
called voul au vents in France, and patty shells in the United States.

boudin blanc (boo-DAHN BLAHN) - (1) Also called white boudin, it is a wonderful Cajun
sausage stuffed with pork and rice. It's one of those food products that originated in
frugality; the rice was meant to stretch the meat. Now, it's a unique and delicious treat
all its own. (2) This term in French means, "white pudding." It is a delicate sausage
made with pork, chicken, fat, eggs, cream, breadcrumbs, and seasonings.
boudin noir - A blood sauce that is sometimes called "black pudding." It is served
grilled and usually accompanied with mashed potatoes.
boudin rouge - Also called red boudin, it is a blood sausage.

bouillabaisse (BOO-yuh-BAYS or Boo-yuh-BAYS) - The name probably derives from the

French phrase bouillepeis, meaning "bubble of fish." Although called a soup, this is really
a main dish or a stew, a full meal in itself. Bouillabaisse has many regional variations
based on the different local fish. The favorite place for bouillabaisse in Marseilles, France
is the cabanon, a modest shed erected along the seashore by local people who used it
for fishing, and gatherings with family and close friends.
History: Bouillabaisse is a soup that came from the Provence region of France in and
around Marseilles, the seafood capital of Provence, France. The soup was based on local
fish, usually those unsold at the daily market, with other local shellfish added. It was a
"fisherman's" dish, and never contained any expensive ingredients such as lobster.

bouillon (BOO-yahn) - It is the French word for broth. It is a clear soup made from
cooking meat, vegetables, poultry, or fish in water. The liquid that is strained after
cooking is the bouillon, which can form the base for soups and sauces.
History: The Duke of Godefry, who was born in 1061 and died in the year of 1100, in his
castle at Bouillon, Belgium, invented this clear, delicious soup, which is now called
bouillon. He became the first European King of Jerusalem.

bouquet garni (boo-KAY gahr-NEE) - It is generally a triad of herbs. The literal

translation from the French is "nosegay trimmings. It is a small bunch of herbs, which
traditionally consist of a bay leaf, sprig of thyme, and a sprig of parsley. When fresh
herbs are used, the three herb sprigs can be tied together with kitchen twine and tossed
into the sauce "as is". When the cooking is done, the bouquet is removed and discarded.
If the herbs are dried, they can be crushed and added directly to the pot in roughly equal
proportions. In Britain it is sometimes called an herbal faggot.

braise (brayz) - Braising is basically a slow-cooking method for tough cuts of meat or
poultry and even stringy vegetables. They are cooked slowly in a small amount of liquid
in a covered pan. Stews and pot roasts are among the dishes prepared this way. Braising
may be done in a covered container in the oven, on the range, or in a covered steam
kettle or fry pan. In all the moist-heats methods of cooking, the moisture or liquid not
only conducts heat to a product, but it interacts with the food being cooked and can
influence the final taste and texture of a product.

Brazil nut - Although referred to, as nuts these are actually the seed of a South
American tree that grows in the Amazon jungle. The tree yields 3 to 4 pound pods with
thick shells that must be broken open with a machete. Inside are 12 to 20 three-sided
Brazil nuts. Their extremely hard shells are dark brown and triangular in shape and can
be very hard to break. The kernel is white and has a rich flavor.

bread - Bread is the name given to the oldest, commonest, and cheapest form of human
food. Bread is made of the flour or meal of one or more kinds of cereals, which can be
obtained from some grasses, seeds, and rootstocks other than cereals.

History: Grain cultivation most likely began around 10,000 B.C, and bread was baked on
hot stones into loaves of flatbread. Evidence of ovens was found dating back as far as
25,000 B.C. in the Ukraine.
Historians think that the first combination of bread ingredients and yeast happened by
accident. Probably when an alcoholic drink or fermented honey was accidentally added to
flatbread dough. This more likely happened in a brewery in ancient Egypt where
archaeologists have found ruins and drawings of bakeries and breweries. The Egyptians
had supplies of mead, beer, and primitive wines.
By the third century B.C., Romans had created ovens made from dried and hardened
mud, and by 200 B.C. there were more than 200 bakeries in Rome. Roman Emperor
Trajan (98-117 A.D.) founded the first bakers school in Rome. Once a man became a
baker, he was not allowed to change work. They taught their sons the trade, passing
baking secrets down from generation to generation.
There are many stories of wars being won or lost and favors being granted by the barter
of freshly baked bread. French soldiers demanded white bread to give them courage,
and Greek women were said to have tucked a piece of bread into their husbands'
clothing as he went off to war. Bakers in local communities celebrated political victories
or "saved a country" by introducing a specific shape or type of bread.

breadfruit Although it is a fruit, its light yellow flesh has the starchy consistency of
unripe potatoes, which makes it seem more like a vegetable weighing between two to
five pounds. As the breadfruit ripens it softens to about the consistency of a mango but
without the sweetness. The reason for the name breadfruit is that when eaten before it
is ripe, breadfruit not only feels like fresh bread, but also tastes like it. Not only are
breadfruit trees in the Pacific prized for their fruits but their wood is also highly valuable.
In Hawaii, the wood of breadfruit trees was made into fine quality canoes, drums, and
surfboards. In Guam and Samoa, the bark was used for making tapa cloth. A starchy
staple of the Caribbean and Pacific islands, breadfruit is fried, baked, boiled, and
sometimes mixed with coconut milk to make a pudding. It is used like a potato--in
stews, whipped, and diced, and in a salad resembling potato salad.
History: Probably native to the Malay Archipelago, breadfruit either drifted on the sea or
was carried by early peoples to the Pacific Islands well before written history. The plant
has been cultivated there for thousands of years. Breadfruits were traditionally baked
with hot stones in pits dug into the ground. The wood of the treeswhich grew as high
as 60 feetwas also used for canoes, and the bark was made into cloth on Guam and
the islands of Samoa. In Hawaii the wood was prized for making drums and surfboards.
In the 1700s the British began to establish breadfruit crops in the West Indies, as a
staple with which to feed the African slaves who worked the huge sugar plantations.
During his voyage to Tahiti in 1769, Captain James Cook was introduced to breadfruit
when he brought it back to England. King George III was convinced of the necessity of

transporting breadfruit from the Pacific to the Caribbean and in 1787 Captain Bligh and
his ship HMS Bounty was sent to Tahiti with the mission of delivering the breadfruit trees
to the Caribbean. Records indicate that 347 breadfruit trees arrived on the HMS
Providence on the fifth of February 1793, and were distributed throughout the island.

bread pudding - A pudding that dates back to earlier times. It originated as a way to
use stale bread and avoid throwing it away.

brie cheese (bree) - One of the most popular of imported cheeses, brie has been called
the "king of all cheeses." This cheese is made from whole, skim, or partially skim cow's
milk (the quality varies with the kind of milk used). It is described as creamy, smooth,
and very delicate. The natural white rind of the brie cheese is edible; so don't discard it
when serving brie as an appetizer.
History: Brie cheese originated in France centuries ago. It is named after La Brie, the
province in northern France where it was first made.

brine - Brining is like a marinade as it keeps food moist and tender. Brining or salting is
a way of increasing the moisture holding capacity of meat resulting in a moister product
when it is cooked. One of the great things about brining is that there are so few rules.
Most brines start with water and salt traditionally, 3/4 pound of salt per gallon of
water, but since were not concerned with the brine as a preservative, you can cut back
on the salt.
Check out Guidelines for Brining Poultry.

broaster, broasted, and broasting - Broaster and broasted are registered trademarks
of the Broaster Co. in Beloit, Wisc. that has been broasting chickens since 1954. It is a
registered process that builds pressure in the pot, which seals in the natural juices while
sealing out almost 100% of the cooking oil. It is not only the process of frying chickens
under pressure, but includes a special marinating process. The Broasters and the
seasonings are sold only to restaurants and the food trade, so Broasted chicken is

available to you only when you dine out.

broccoli - It is a member of the Cruciferae family and is a relative of cabbage, brussels

sprouts, and cauliflower. It has tight clusters of tiny buds that sit on stout, edible stems.
It's available year-round. The word broccoli comes from the Italian word "brocco"
meaning "arm branch."
History: Broccoli has been around for more than 2000 years. During the 16th century,
the plant was grown in France and Italy. Little was known about broccoli in the United
States until the 1920s, when the first commercially grown broccoli was grown in
Brooklyn, New York. In 1923, broccoli was first planted in California.

broccolini - A new hybrid vegetable that is sure to make a statement at your dinner
table. Technically a cross between broccoli and Chinese kale, this vegetable looks more
like a broccoli-asparagus mix. Broccolini comes in bunches of 17-20 stalks and has a
shelf life of 2 weeks in the refrigerator from date of purchase. Broccolini is a great source
of Vitamin C, Vitamin A and potassium, and has no fat. It can be cooked and eaten the
same as broccoli: blanched, steamed, sauted, poached, roasted, fried or grilled. It is
100% edible, so there's no need to remove any of the stems, making a wonderful
presentation on the plate with its long slender stems.

broccoli rabe - Also known as rapini, broccoli raab, broccoletti di rape, and broccoletto.
It is related to the turnip and cabbage families and has very little resemblance to
broccoli. It has a thin, leafy, dark green stock with few buds, and has a pungent-bitter
flavor. It gives a lift to bland foods and a nice accent to spicy foods. If served alone,
blanch in salt water before further cooking to remove some of the bitterness. When
choosing broccoli rabe, it should be firm with small stems and few buds. It is best to
keep it wrapped and in the vegetable crisper for no more than five days. Broccoli rabe is
available all year, but it most plentiful from spring to late fall. It is a great source of
vitamins A, C and K, and a good source of potassium and folic acid.

brochette - (1) Small portions of meat, chicken liver, or seafood that is coe on a skewer
(usually sauted or grilled). Food cooked "en brochette" is cooked on a skewer. Also
known as kabob, a la broche, or shish ka bob. It is derived from the word "broche,"
meaning, "pointed tool."

(2) Brochette is also used by confectioners to thread fruit in before candying them.

broil, broiling - In this method of cooking, the heat source is above the food. In home
cooking, an oven is often used for broiling by setting it so that only the top element
comes on. Broiling is a high-heat method of cooking in which food is placed on a rack
below, and the speed with which it cooks depends on how far away it is from the
element. As with grilling, food has to be watched carefully, so it does not overcook.

broth - Broth is a flavorful liquid resulting from the long simmering of meat, vegetables,
poultry or fish. The French call if "bouillon." Also know as "stock."

brownie, brownies - A chocolate bar cookie. The name comes from the deep-brown
color of the cookie.
History: The origins of the chocolate brownies is uncertain but it is felt that it was
probably created by accident, the result of a forgetful cook neglecting to add baking
powder to chocolate cake batter. Sears, Roebuck catalog in 1897 published the first
known recipe for the brownies, and it quickly became very popular (so popular that a
brownie mix was even sold in the catalog).

brunch A combination of the words for breakfast and lunch, and which is neither
breakfast nor lunch, which combines some of the features of both and is served midmorning.
History: - Brunch first appeared in England at the end of the 19th century. In August
1896, the word appeared in the magazine called Punch. The magazine reported on a
company breakfast by Mr. Guy Beringer of the defunct Hunters Weekly about a
combined breakfast and lunch that was served after guests returned home from a
morning of hunting. The article went on to say "To be fashionable nowadays, we much
brunch." It wasnt until the 1930s in the United States that the idea of brunch became
popular in restaurants and hotels. Customers became know as pilers.

brunoise (broo-NWAHZ) - It is a French word used to describe a mixture of vegetables,

usually onion, celery, and carrot, which has been very finely diced, then cooked slowly in
butter. This classic mixture is used as a base to flavor soups, stews and sauces.

Brunswick stew - This famous stew was originally a game stew and not a domestic
meat stew as it is today.
History: According to one story, it began as a squirrel stew created by "Uncle" Jimmy
Matthews and named after Brunswick County, Virginia (which was named for
Braunschweig in Germany). In 1828, Dr. Creed Haskins, a member of the Virginia state
legislature, wanted something special for a political rally he was sponsoring. He
persuaded Matthews to part with his recipe. The stew remained, for many years, one of
the main attractions at political rallies conducted by both the Whigs and the Democrats.
Gradually more vegetables were added and chicken replaced squirrel as the major
ingredient.
Virginians insist that the dish was invented in Brunswick County, VA. A county of the
same name in North Carolina and some citizens of Brunswick, GA., also lay claim to have
originated the stew.

bruschetta (broo-SKEH-tah) - Traditional Italian garlic bread. Grilled slices of bread are
brushed with extra-virgin olive oil and fresh garlic.

brussels sprouts - They are the buds of a cultivated variety of the common cabbage
plant. In appearance, brussel sprouts resemble miniature cabbages, but have a much
stronger flavor than their larger cousins.
History: They were cultivated as food in Belgium as early as the 13th century.

brut (broot) - Very dry (un-sweet) reference to Champagne or sparkling wine.

Bubble and Squeak- An English dish of equal parts mashed potatoes and chopped
cooked cabbage mixed together and fried until well browned. Originally, the dish included
chopped boiled beef. The name is said to come from the sounds the potato-cabbage
mixture makes as it cooks (some say it's from the sounds one's stomach makes after
eating bubble and squeak).

Bubble Tea - Bubble Tea is the catch-all name for endless unusual names of this drink
such as: tapioca pearl drink, tapioca ball drink, pearl shake, pearl tea, black pearl tea,
big pearl, boba tea, boba ice tea, boba nai cha, milk tea, bubble drink, zhen zhu nai cha,
momi, momi milk tea, QQ, BBT, PT, and possibly many other names. This drink is far
from the plain-looking tea that you are generally familiar with and it. It is non-alcoholic
and non-carbonated. The tea is sweet, thought it has less sugar than a typical soft drink.
There are a huge variety of flavors to try; depending on the teahouse or stand you visit.
The drink is usually a mix of tea, milk, sugar, and giant black tapioca balls. The "bubble"
refers to the foam created by shaking the freshly brewed tea with ice (the drink must
always be shaken and not stirred).
The unique ingredient of Bubble Tea is the tapioca pearl. About the size of pearls or small
marbles, they have a consistency like gummy candy (soft and chewy). Being heavier
than the drink they tend to always stay near the bottom of the glass. These drinks are
usually served in large see-through plastic containers with an extra-wide straw to sip
these jumbo pearls.
History: For history and a recipe for Bubble Tea.

buckle Also called crumble. Is a type of cake made in a single layer with berries
added to the batter. It is usually made with blueberries. The topping is similar to a
streusel, which gives it a buckled or crumpled appearance.
History: Learn more about History and Legends of Cobbler, Crisps, Crumble, Brown
Betty, Buckle, Grunts, Slumps, Bird's Nest Pudding, Sonker, & Pandowdy

Buffalo Chicken Wings They are deep-fried chicken wing serve with a hot sauce,
celery stalks, and blue cheese dressing. Because the residents of Buffalo are so
enamored with these chicken wings, the city of Buffalo, New York has declared July
19th as the Official Chicken Wing Day. The citys proclamation noted that, because of

Mrs. Bellissimos kitchen, thousands of chicken wings are consumed by buffalonians in

restaurants and taverns throughout the city each week.
History: This famous chicken wings were created a the Frank & Teressas Anchor Bar in
Buffalo, New York on October 30 1962, by owner Teressa Bellissimo. According to the
story by the restaurant, her son, Dom Bellissimo, asked Teressa Bellissimo to fix
something for his group of hungry friends. To make a long story short, as she was about
to put them in the stockpot for soup, she looked at them and said, Its a shame to put
such beautiful wings in a stock pot. So she battered and then deep-fried the chicken
wings. The rest is history!

bulgogi Bulgogi is marinated strips of beef cooked over charcoal on a grill. It is the
best known and most popular of all Korean foods. Beef is most often identified with
bulgogi, but even pork, chicken, lamb, squid, and octopus can be cooked bulgogi style.
Foreigners consider it the national dish of Korea. It is often prepared at the table on
small grills and accompanied by kimchi, a spicy pickled cabbage. In Korean, the word bul
means fire and gogi means meat. The word is commonly translated as Korean
barbecue, thought it literally means fire meat.

Bully Beef - A term used in Great Britain for corned beef.

History: The name was given by troops during the First World War to corned beef
(canned salted beef).

burgoo - Burgoo is a savory stew made from a varying array of ingredients that is
popular in Kentucky. It is often cooked in enormous iron kettles outdoors over an open
flame. Cooking can take as long as 30 hours and flavor improves as it ages. It has been
said that burgoo is more of a concept than a recipe. This is because there are as many
different ways to prepare burgoo as there are people who prepare it. The meats could
include any or all of the following meats: mutton (sheep/lamb), beef, pork, chicken, veal
or opossum. You will also find some combination of these vegetables: potatoes, corn,
lima beans, tomatoes, or okra. Of course there are also many spices to choose from as
well. As you might imagine there are many people who keep their recipes a closely
guarded secret.
History It is believed that the word "burgoo" originated in the 17th century on the high
seas. These sailors used to subsist on an oatmeal-like porridge made from the MiddleEastern grain, bulgur (or bulghur) wheat. The term first appears in the 1650 book

"Adventures by Sea" by Edward Coxere.

burnt cream History: It is sometimes known as Trinity Cream since it is generally believed to have
originated at Trinity College, Cambridge, in the 18th century. It is the English relation
(and predecessor) of the French Crme Brulee.

burrito (burr-EE-toe) - A large (10") flour tortilla filled with any number of ingredients,
which can include beans, beef, or pork. The tortillas are rolled and then sealed by tucking
the ends under. They can be eaten like this or topped with salsa, lettuce, tomato,
cheese, and guacamole.

butter - Churning cream into a semi-solid form produces Butter. By U.S. standard
definition, it is 80 percent milk fat, with the remaining 20 percent consisting of water and
milk solids.
History The ancient Greeks and Romans used butter as an external medicine for skin
injuries and sore eyes. For centuries, butter was one of the only ways known to preserve
milk. The word "butter" comes from the Greek word "bous" which mean, "cow" and
"tyros" which means cheese. The expression "to butter" meant to flatter as early as
1850, but didn't become "butter up" until the late 1930s.
salted butter - The most popular kind of butter in the U.S. is made from fresh cream
with no less than 80 percent butterfat. This butter is lightly salted. Salted butter lasts
longer than unsalted butter. When used for frying, salted butter scorches much more
easily than unsalted
unsalted or sweet butter - Is the same as salted butter but without the salt.
cultured butter - It is made from cream to which lactic acid cultures have been added.
The mild fermentation that results produces a richer, more developed flavor.
whipped butter - Has air or nitrogen gas whipped into it to increase the volume, lighten
the texture and make it easier to spread.

clarified butter - Is made by slowly melting butter so that the pure butterfat separates
from the milk solids and water; any foam on the surface is also skimmed. The resulting
clear liquid is poured off for use.
drawn butter - Is a melted version to which an acid, such as lemon juice or vinegar, or
a flour thickener is added.
brown butter - Is made by cooking butter over low heat until it turns light brown. If
allowed to darken further, is called Black Butter.
Plugra butter - Takes its name from the French words meaning "more fat." It is a
higher-fat butter with 82 percent butterfat.

butterfly - To split food (usually meat, fish, or poultry) down the center, cutting almost,
but not completely through. The two halves are then opened flat to resemble a butterfly.
Often this is the first step when preparing a roast that is to be stuffed and rolled.

BYOB - A slang term for "Bring your own bottle" or "Bring your own booze" or "Bring
your own bucket." In other words, you may bring your personal bottle of wine, beer, or
alcohol to a party or event you will be attending. Some restaurants also allow patrons to
bring their own alcohol purchased from elsewhere. That alcohol is usually subject to
an "opening fee" or "corking fee."

cabbage - There are over 70 varieties of cabbage. Broccoli, Brussels sprouts,

cauliflower, kohlrabi, collards, kale, turnips, and many more are all a member of the
cabbage family. These plants are all known botanically as members of the species
Brassica oleracea, and they native to the Mediterranean region of Europe
History: According to horticultural historians, barbarians were eating the juicy, slightly
bulbous leaves of wild cabbage in Asia long before the dawn of recorded history. The
Greeks revered the cabbage for its many medicinal properties. Cato, an ancient Roman
statesman, circa 200 BCE, advised people to eat plenty of raw cabbage seasoned with
vinegar before a banquet at which one plans to "drink deep." Even the ancient Egyptians
advised starting the meal with raw cabbage, including cabbage seeds, to keep one sober.
It is an historical fact that the laborers who built the Great Wall in China were fed
sauerkraut to prevent scurvy and other debilitating diseases that come from eating only
rice.Europeans were devouring stewed cabbage during the cold winter months because it
was one of the few staples available when the ground produced little else.

cabernet sauvignon (cab-air-nay so-veen-yawn) - One of the finest of red wines. It is

associated with the Bordeaux region in France but the grapes are now grown worldwide.

caciocavallo cheese (kah-choh-kuh-VAH-loh) - This cheese is said to date back to the

14th century, and believed by some to have originally been made from mare's
milk.Today, Caciocavallo cheese is made from cow's milk, though its cryptic name
literally means "horse cheese" - the Sicilian word "cacio" sharing the same root as casein
while "cavallo" means horse. (There's a theory that the cheese owes its name to the
manner in which two bulbs were attached by a string and suspended from a beam "a
cavallo" as though astride a horse.) It takes at least eight months to age Caciocavallo
cheese properly, achieving a sharper flavor in about two years. Caciocavallo is a good
complement to stronger wines, and widely used for grating over pasta. It is a favorite of
Sicilian chefs for use with pasta. It's usually shaped as a large wheel. "Caciovacchino"
was a similar product made in times past.

Caesar Salad (SEE-zer) - The salad consists of greens (classically romaine lettuce) with
a garlic vinaigrette dressing. The Caesar salad was once voted by the International
Society of Epicures in Paris as the "greatest recipe to originate from the Americas in fifty
years."
History: For a detailed history of the Caesar Salad, check out History of Salads and
Salad Dressings.

cafe noir - French for black coffee (coffee without cream or milk).

caffe (kah-FEH) - It is the Italian term for "coffee." In Italy, the term caffe usually refers
to a small cup of espresso coffee.

Cajun cuisine (KAY-juhn kwee-ZEEN) - Cajun food is essentially the poor cousin to
Creole. Today it tends to be spicier and more robust than Creole, utilizing regionally
available resources and less of the foods gained through trade. Some popular Cajun
dishes include pork based sausages such as andouille and boudin; various jambalayas
and gumbos; coush-coush (a creamed corn dish) and etouffee. The true art of Louisiana
seasonings is in the unique blend of herbs and spices that serve to enhance the flavor of
vegetables, seafood, meats, poultry and wild game, along with a "Cajun" cook that
knows how to blend these spices.
Learn about the history and recipes of Cajun Cuisine.

cake - Cakes are made from various combinations of refined flour, some form of
shortening, sweetening, eggs, milk, leavening agent, and flavoring. There are literally
thousands of cakes recipes (some are bread-like and some rich and elaborate) and many
are centuries old. Cake making is no longer a complicated procedure. Baking utensils and
directions have been so perfected and simplified that even the amateur cook may easily
become and expert baker. There are five basic types of cake, depending on the
substance used for leavening.
History: For a detailed History of Cakes.

cake flour - Cake flour is very finely ground soft wheat used to make tender, finetextured cakes. It is bleached with chlorine gas, which, besides whitening the flour, also
makes it slightly acidic. This acidity makes cakes set faster and have a finer texture.

calamari (kah-lah-MAH-ree) - Calamari are squid. This cephalopod has a long body with
swimming fins at the rear, two tentacles, and eight arms. Calamari takes their name
from the Latin word "calamus," which refers to the inky liquid excreted by the squid and
used in pastas and sauces.

Calas - Calas are fried balls of rice and dough that are eaten covered with powdered
sugar, not unlike rice-filled beignets.
History: It is said that long ago, on cold mornings in New Orleans, women would walk
the streets of the French Quarter selling these warm fried cakes for breakfast. "Calas!
Calas, Tout Chaud!" as the Creole women used to shout when they sold them in the
French Quarter of New Orleans.

California Roll A California roll is a slender mat-rolled sushi roll containing crab,
avocado, and cucumber. Today, in California and Hawaii, sushi reigns supreme, and the
most popular sushi today are the California Rolls. Most people in Japan have never heard
of the California Roll.
History: During the 1970s in the early stage of the sushi boom in California, most
people did not like the thought of raw fish and nori, so a smart unknown California chef
created the now famous California Roll. Most people in Japan have never heard of the
California Roll.
Learn how to make California Rolls - American-Style Sushi Rolls.

calzone (kahl-ZOH-nay) - An Italian word meaning "a trouser leg." It is a pizza crust
rolled out and topped with all the ingredients of a normal pizza except tomato, then
folded over to a half-moon or crescent-shaped turnover. The tomato sauce is sprinkled
on top and it then goes into the oven. It is lightly drizzled with olive oil upon its
emergence.

Camembert cheese (KAM-uhm-behr) (French) Soft and ripened (tastes much like
Brie cheese), but more pointed in flavor and richer in texture. It is made from 100%
cow's milk. The most widely marketed of all French cheeses. It is used for dessert and
snacks.
History: Marie Fontaine at Camembert in Orne, France first made Camembert cheese in
1791. It is said that Napoleon was served this cheese (which was as yet unnamed) and
he thereupon named it Camembert.

Canadian bacon - It is a lean, boneless pork loin roast that is smoked. Called back
bacon in Canada, Canadian bacon is pre-cooked and can be fried, baked, or added to
casseroles or salads.

canap (KAN-uh-pay) - A French term that consists of bite-size bits of savory food
spread on edible bases (toasted or untoasted bread) and garnished or decorated. They
are served as snacks (appetizers) at cocktail and buffet parties.

candlenut - Candlenut is the name of a tropical nut used in Malaysian cuisine. It derives
its peculiar name from the fact that the oil of the nut is also used to make candles.
Candlenuts are available only roasted, whole, or in pieces, because raw they are highly
toxic. The function of the candlenut in satays or curries is to flavor and thicken.

candy bar History: At the 1893 Columbian Exposition, a World's Fair held in Chicago, chocolatemaking machinery made in Dresden, Germany, was displayed. Milton S. Hershey, who
had made his fortune in caramels, saw the potential for chocolate and installed chocolate
machinery in his factory in Lancaster, and produced his first chocolate bars in 1894.
Other Americans began mixing in other ingredients to make up new candy bars
throughout the end of the 1890's and the early 1900's.
It was World War I that really brought attention to the candy bar. The U.S. Army
Quartermaster Corps commissioned various American chocolate manufacturers to
provide 20 to 40 pound blocks of chocolate to be shipped to quartermaster bases. The
blocks were chopped up into smaller pieces and distributed to doughboys in Europe.
Eventually the task of making smaller pieces was turned back to the manufacturers. As a
result, from that time on and through the 1920s, candy bar manufacturers became
established throughout the United States, and as many as 40,000 different candy bars
appeared on the scene. The Twenties became the decade that among other things was
the high point of the candy bar industry.
The original candy bar industry had its start on the eastern seaboard in such cities as
Philadelphia, Boston, and New York. The industry soon spread to the Midwest, because
shipping and raw materials such as sugar, corn syrup, and milk were easily available.

Chicago became the seat of the candy bar industry and is even today an important
base.

candy cane History: The symbol of the shepherds crook is an ancient one, representing the humble
shepherds who were the first to worship the newborn Christ. Its counterpart is our candy
cane (so old as a symbol that we have nearly forgotten its humble origin). In 1670, the
choirmaster at the Cologne Cathedral handed out sugar sticks among his young singers
to keep them quiet during the long Living Creche ceremony. In honor of the occasion, he
had the candies bent into shepherds crooks. In 1847, a German-Swedish immigrant
named August Imgard of Wooster, Ohio, decorated a small blue spruce with paper
ornaments and candy canes.
It wasnt until the turn of the century that the red and white stripes and peppermint
flavors became the norm. The body of the cane is white, representing the life that is
pure. The broad red stripe is symbolic of the Lords sacrifice for man. In the 1920s, Bob
McCormack began making candy canes as special Christmas treats for his children,
friends and local shopkeepers in Albany, Georgia. It was a laborious process pulling,
twisting, cutting and bending the candy by hand. It could only be done on a local scale.
In the 1950s, Bobs brother-in-law, Gregory Keller, a Catholic priest, invented a machine
to automate candy cane production. Packaging innovations by the younger McCormack
made it possible to transport the delicate canes on a scale that transformed Bobs
Candies, Inc. into the largest producer of candy canes in the world.
Although modern technology has made candy canes accessible and plentiful, theyve not
lost their purity and simplicity as a traditional holiday food and symbol of the humble
roots of Christianity.

candy thermometer - A large glass mercury thermometer that measures temperatures

from about 40 degrees F. to 400 degrees F. A frame or clip allows it to stand or hang in a
pan during cooking.
Learn more about Candy Thermometer & Candy Temperatures.

cannellini bean (kan-eh-LEE-nee) - A large white Italian kidney bean that's great in
soups and stews.

cannoli/cannola (cah-KNOW-lee) (cannola = singular, cannoli = multiple) They are

sometimes called "Turkish hats." The cannoli is perhaps the best-known Sicilian pastry
and is part of Sicily's ancient tradition of pastry and dessert making. It is made by
stuffing cylinders of fried dough (wafer shells) with a mixture of ricotta or custard,
candied fruit, chocolate, and other ingredients. Originally, the pastry was flavored with
wine, and in Sicily this is still done. They are traditionally prepared for festivities at
Carnival time (though nowadays they are to be found all year round).
History: Sicilian cooking is a living history text; the island has been home to Greeks,
Romans, Normans, Bourbons, and Arabs over the centuries. Each wave of military
conquerors has helped shaped the Sicilian table. According to legend, it is said that
cannoli have been invented in the 9th century by the women of a harem in the city of
Caltanissetta, Sicily, which got its name from the Arab, Kalt el Nissa, meaning city or
castle of women. It later became known as a carnival dessert, the "scepter of the
Carnival King," but it is now consumed throughout the year. During carnival time, people
gave cannoli to all their friends

canola oil - Canola's history goes back to the rapeseed plant, but canola and rapeseed
are not the same. Because canola and rapeseed have different chemical compositions,
the names cannot be used interchangeably. Canola is an oilseed crop, which is grown
primarily in regions of Western Canada, with some acreage being planted in Ontario and
the Pacific Northwest, north central, and southeast United States.
History: Historically, rapeseed was grown for its oil, which was used for lubricants and
not for human consumption. Canola was derived from rapeseed in the early 1970's and
has a different chemical composition. Canola was originally a trademark that was
registered in 1978 in Canada, but is now considered a generic term.

cantaloupe (KAN-tuh-lohp) - A variety of muskmelon. . It is found in many shapes and

sizes. Because of trade usage, cantaloupe has become the name commonly applied to
muskmelons grown in the U.S.
History: It is named after the castle of Cantaloupe in the province of Ancona, Italy.

capellini (ka-pel-LEE-nee) - In Italian, capellini means, "thin hair." This is one of the

very thin varieties of flat spaghetti. Also called angel hair pasta.

capers (KAY-per) - Capers are the unopened green flower buds of the Capparis Spinosa,
a wild and cultivated bush grown mainly in the Mediterranean countries, notably
southern France, Italy, and Algeria. They are now also grown in California. They range in
size from that of a tiny peppercorn (the petite variety from southern France and
considered the finest) to some as large as the tip of your little finger (from Italy). They
generally come in brine but can also be found salted and sold in bulk. Either way, rinse
before using to flush away as much salt as possible. Learn more about Capers.
non-pareil capers - These are the French words, which literally mean "without equal."
In relation to capers, they refer to the small pickled capers, which originate from
Provence, France. Because they are considered "the best" this variety is named "nonpareil."

capon (KAY-pahn) - A 6 to 8 pound castrated male chicken (an unsexed rooster). More
richly flavored than regular chicken and with a denser texture.
History: It was under a Roman prohibition that the capon was created. The law
prohibited eating any fowl except a hen, and this bird was not to be fattened. A surgeon,
looking for a way around this law, transformed a rooster into a capon by the now old and
well-known surgical trick. Neither hen nor rooster, the capon was a huge success. It was
perfectly safe to eat him because he was "within the law."

caponate (kah-poh-NAH-tah) - A Sicilian vegetable dish made of various ingredients,

but usually includes cooked eggplant, celery, capers, anchovies, chile peppers, olives,
tomatoes, vinegar, and onions.
History: Sailors' taverns in Sicily were called "caupone," where the dish was usually
made and served with sea biscuits. The dish seems to have gotten its name from this
word suggesting the kind of robust food served at a tavern or inn.

cappuccino - Coffee made by topping espresso with the creamy foam from steamed
milk. A small amount of the steamed milk is also added to the cup. The foam's surface is

sometimes dusted with sweetened cocoa powder, nutmeg or cinnamon.

Caprese (kah-PREH-seh) - In the style of Capri. such a sauce is usually made from
lightly cooked tomatoes, basil, olive oil, and mozzarella, to use on pastas, meats, fish, or
salads.
Check out this very easy-to-make Caprese salad: Mozzarella, Tomato and Basil Plate

capsicum (KAP-sih-kuhm) - All peppers are members of the genus Capsicum, and the
family Solanaceae, which include tomatoes and eggplant. The name Capsicum comes
from the Greek word "kapto" which means, "to bite." There are 26 species of peppers
categorized at present; however there is much discussion and argument involved. Most
of these are only found in the wild. Also known as Bell Pepper.

caramel (KAR-uh-mul or KAR-uh-mel) - Also called "burnt sugar." A flavoring made by

melting white sugar in a heavy skillet until it colors. It must be stirred constantly over a
very low heat to prevent burning.

caramelize (KAR-uh-mul-lze, KAR-uh-mel-lze or KAHR-mul-lze) (1) To heat sugar until it liquefies and becomes a clear caramel syrup ranging in color
from golden to dark brown.
(2) Heating of meats or vegetables until the natural sugars in them break down and turn
light brown (such as caramelizing onions). Sugar will begin to caramelize at 320 degrees
F. Generally it occurs between 320 and 360 degrees F.

caramelized sugar - To heat sugar to its melting point, at which time it liquefies into a
clear caramel syrup. The new flavor it attains works nicely in desserts.

Learn how to Caramelizing Sugar (Photo Tutorial).

caraway seed - They are the fruit of the "carum carvi" a biennial plant, which grows in
northern and central Europe and Asia, and have been cultivated in England and America
for its seeds. They are available whole; if desired, grind or pound before using. Caraway
seeds can become bitter during long cooking. When preparing soups and stews, add the
crushed or whole seeds only 15 minutes before you take the pot off the stove.
History: Caraway seeds have been used as a spice for about 5,000 years; there is
evidence of its culinary use in the Stone Age.

carbonara Carbonara in Italian means "charcoal" or "coal," and "alla carbonara"

means "in the manner of the coal miners." In Italy, the names of dishes generally tell us
where or with whom they originated: dishes called Bolognese come from Bologna, alla
Romana from Rome, Neapolitan from Naples; anything marinara is prepared in the
manner of sailors, puttanesca is favored by hookers, and carbonara comes to us from
the charcoal makers or wood cutters. A classic Roman dish is Spaghetti alla Carbonara.
Most of the ingredients for Spaghetti alla Carbonara could easily be carried by charcoal
makers traveling to the forests of the Abruzzi to get wood, and the rest could be bought
or "found" along the way.
The town now called Aquilonia, was originally named Carbonara during the Samnite and
Roman period. Carbonara most likely derived its name from the principal activity of coal
mining in the nearby woods. Carbonara was destroyed by the barbarians and rebuilt on
its ruins by the Longobard in the 6th century.
(1) There are several ideas that one hears from time to time. It is thought that a coal
miner's wife first cooked pasta this way that probably cooked over a coal or charcoal
cooking fire, and it was popular among coal miners' families before it spread to the
general public.
(2) Another story suggests that the abundant black pepper in Pasta alla Carbonara
symbolized the charcoal that inevitably fell from the artisan onto the plate. The other,
that the pepper simply camouflaged the flecks of charcoal on the plate.
(3) Carbonara Americana was invented as a way to use bacon and eggs bought on the
black market from American service personnel during the Second World War. After World
War II when the GIs tasted the original Spaghetti alla Carbonara, they Americanized it
in the mess halls by tossing in peas, mushrooms, and using American bacon that the
Army shipped over.

carbohydrates - Carbohydrates are a group of organic compounds that contain carbon

in combination with the same proportion of hydrogen and oxygen (as in water). All
starches and sugars are carbohydrates. The body receives a large amount of heat and
energy from carbohydrate foods. The body changes all carbohydrates into simple sugar
and the surplus is stored in the body as fat (and in the liver as glycogen). A large excess
of sugar is normally elimated by the kidneys. The usual "sweet tooth" of people is the
result of body hunger for carbohydrates. Children require more carbohydrates than
adults because they must satisfy the needs of growing bodies.

cardoon (karh-DOON) - The cardoon is a vegetable that is very popular in France, Italy,
and Spain. It resembles a large bunch of wide flat celery and is silvery-gray in color.
Once the tough outer ribs are removed, cardoon can be boiled, braised, or baked.
Cardoon tastes like a cross between an artichoke, celery, and salsify and its season is
from midwinter to early spring.

carmelize - To melt either sugar or sugary foods by cooking slowly over low heat until
the contents become browned.

carob (KEHR-uhb) - The long, leathery pods from the tropical carob tree contain a
sweet, edible pulp (which can be eaten fresh) and a few hard, inedible seeds. After
drying, the pulp is roasted and ground into a powder. It is used to flavor baked goods
and candies. Both fresh and dried carob pods, as well as carob powder, may be found in
health food and specialty food stores. Because carob is sweet and taste vaguely of
chocolate, it is often used as a chocolate substitute.

Carpaccio (karh-PAH-chee-oh) - Carpaccio is a classic Italian dish of paper-thin slices of

raw beef, served with salt, pepper, and olive oil. The term also means very thin slices of
meat, fish, and/or vegetables.

History: Giuseppe Cipriani, owner of Harrys Bar in Venice, Italy, invented Carpaccio in
1950s. The dish was named for the 15th century painter Vittore Carpaccio (1450-1526)
who was noted for his use of red and black, with some shades of brown in his paintings.
There are two theories on why Cipriani invented this dish. They are: (1) Cipriani had to
come up with a brand new dish for a large banquet to be held in his restaurant in honor
of Carpaccio and inauguration of the exhibition of the artist's work; (2) A Venetian
countess, who was a regular at Harry's Bar, was forced to go on a very strict diet by her
doctor and ordered to forgo all cooked meat. Giuseppe Cipriani made for her a dish of
thinly sliced raw beef filet. Because the red of the meat reminded Cipriani of the color
often used by the Venetian painter, Carpaccio, he named the dish in his honor.

carrot - Carrots are a member of the parsley family and are the roots of the plant.
Other root crops are celeriac, parsnip, beets, potatoes, and turnips. Carrots are always in
season and can be found with their curly green tops, pre-trimmed for easy use, cut into
sticks for use as snacks, or in packages of miniature varieties perfect for school lunches.
History: Carrots were in common use during the times of ancient Rome and Greece.
They are native to Afghanistan, and early varieties were black, red, and purple and not
the familiar orange. It was in Belgium that the carrots was refined and bred to the
orange rood in the 1500s. In 1776, Adam Smith in Wealth of Nations refers to them as a
crop that changed "cultivation from the spade to the plough."

Carry-Over Cooking or Residual Heat - Have you ever noticed that the internal
temperature of foods (such as meats, fish, vegetables, pasta, and eggs) continues to rise
after removing it from your stove, grill, or oven? This is called Carry-Over Cooking.
Your meats, fish, vegetables, pasta, and even eggs will continue to cook after being
removed from the heat source. Understanding how this works and using it carefully
can greatly improve the quality of your foods you cook.
Definition: Carry-over cooking is caused by residual heat transferring from the hotter
exterior of the meat to the cooler center. As a general rule, the larger and thicker the
cut of meat, and the higher the cooking temperature, the more residual heat will be in
the meat, and the more the internal temperature will rise during resting due to carryover cooking. This means the meat must be removed from the heat at an internal
temperature lower than your desired final internal temperature, allowing the residual
heat to finish the cooking.
When cooking meats and fish, use a thermometer to check your meats temperature,
and remove it from the heat when its 5 to 10 degrees away from where you want it
to be when you eat it. When cooking vegetables and eggs, remove from heat source

just before you think it is about done.

Cashew nut - The cashew is native to American and no is also grown in India and East
Africa. The nut hangs below the branch much like an apple.

Cassata (kas-ata) There are two theories on where cassata derives it name from; (1)
A term in Arabic, quas at, meaning the round bowl in which this sweet was originally
made. (2) Other sources say that the word derives from the Latin word caseus (cheese)
which would clearly refer to the ricotta cheese, one of the main ingredients needed for
making cassata. Cassata is a spectacular Sicilian dessert of ricotta, candied fruit,
pistachios, sugar, chocolate, liqueur soaked sponge cake and green pistachio icing.
History: Cassata was perfected by a group of nuns in the convents in Palermo, where
such great quantities were made at Easter time that in 1575, the diocesan was
compelled to prohibit production for fear that the nuns might neglect their religious
duties during Holy Week.
Cassatella A miniature versions of cassata, perfectly domed and frosted white with a
cherry on top, is said to recall St Agata, the patron saint of Catania, who was martyred
by being rolled in hot coals and having her breasts cut off. Catanians, with their intense
emotional inner life and love of melodramatic gesture, are proud of their little cakes. The
rationale is that if you eat the body of Christ in communion, why not the breasts of a
saint.

casserole (kasa-rol) - The word casserole is derived from the Old French word casse
and the Latin word cattia meaning a "frying pan or saucepan." As often happens in
history, the name of the cooking utensil was used for the dish name. (1) A casserole is
an ovenproof or flameproof dish or pan that has a tight lid. It is used to cook meat and
vegetables slowly. (2) A casserole is also a stew or ragout consisting of meat and
vegetables, which are put in a casserole dish at the same time and cooked by stewing.
cassoulet (kas-soo-LAY) - A cassoulet (which was first made in Languedoc in the
southwest of France) is a casserole, which consists of different kinds of meat (usually
five different kinds), one of which should be pork and another a bird (such as goose,
duck, or chicken). The dish also includes white haricot beans, sausage, and garlic. It is
covered while cooking and cooked very slowly.

ghivetch - The word derives from the Turkish word "guvec" which means a "cooking
pot." It is a casserole of vegetables (such as carrots, potatoes, beans, squash, onions,
cauliflower, peppers, etc.), which is simmered in a bouillon.
picadillo - This is a classic Spanish casserole that has varied meats and vegetables.

cassolette (kaso-let) - (1) Cassolette means a small dish for food sufficient for one
person (a one-portion dish), which is usually made from earthenware. (2) It can also
mean a very small case made from fried bread, pastry, egg, and breadcrumbs that are
filled with a savory mixture (these are served as snacks or appetizers).

catfish - A mostly freshwater fish with long, cat-like whiskers (like feelers) around the
mouth. Most catfish are farmed. The U.S. leads all other nations in the consumption of
catfish. It is particularly popular in the southern and central states. Catfish have skin
that is similar to that of an eel, which is thick, slippery, and strong. All catfish should be
skinned before cooking. The most common and easiest method to skin a catfish is to nail
the head of the dead fish to a board, hold on to its tail, and pull the skin off with pliers.
There are 2,000 species of catfish, whose name (probably due to the "whiskers") first
appeared in print in 1612. North America has 28 species of catfish, over a dozen of
which are eaten. The most popular edible catfish are the "channel catfish", the "white
catfish", and "blue catfish". Of all the catfish grown in the United States, eighty percent
comes from Mississippi, where more than 102,000 acres are devoted to catfish farms.
Learn more about Catfish.

caviar/caviare (KA-vee-ahr) - Caviar is from the Persian word "khav-yar" meaning

"cake of strength," because it was thought that caviar had restorative powers and the
power to give one long life. Caviar is from the salted roe (eggs) of several species of
sturgeon (it was originally prepared in China from carp eggs). The carp is really a
goldfish and is the only fish besides the sturgeon that has gray colored eggs. Up until
1966, any fish roe that could be colored black was called caviar. Then the Food and Drug
Administration defined the product, limiting it to sturgeon eggs. It takes up to twenty
years for the female sturgeon fish to mature before it produces eggs (called berries).
Serving caviar begins with buying. The most important think to look for is that each
berry is whole, uncrushed, and well coated with its own glistening fat. The best caviar is
generally eaten as is, au natural, on a piece of freshly made thin toast, with or without

butter (though the caviar itself should be fat enough not to require butter). It can also
be sprinkled lightly with some finely chopped hard-cooked egg, and onions or chives.
Beluga (buh-LOO-guhl) -The Russian name for a sturgeon found in the Black and
Caspian Seas (they can grow up to 2,000 pounds). It is the largest of the sturgeon
family and is considered the finest caviar. The eggs are light to dark gray in color.
lumpfish roe - The lumpfish is found mainly in Scandinavian waters, but also in
Chesapeake Bay and off the coasts of Greenland and Iceland. It is widely used as a
garnish for soups and canaps instead of "real" caviar. Available in small jars, the red or
black roe can be found at most supermarkets for a very reasonable price. It is usually
pasteurized and vacuum packed.
Malossol (MAHL-oh-sahl) -The Russian for "little salt" or "lightly salted." Only eggs in
prime condition are prepared and labeled t his way (caviar prepared "malosol" are
considered fresh).
Oscietre - This is spelled many ways, including "ossetra", "oestrova", and " osietr". This
is the second largest species of sturgeon and is the Russian name for the Caspian Sea
sturgeon roe that is dark brown to golden in color with large granules and a delicate
skin.
salmon roe - The eggs of the Atlantic Salmon. They are large and bright red and they
are excellent for garnishing dishes.
Sevruga - The smallest eggs of a sturgeon with a fine dark gray (almost black) color. It
is considered of lower quality than the Beluga and Osetra caviar.
Tobiko - The Japanese name for a flying fish roe. They have very small red eggs with a
crunchy texture
History: The American caviar industry got started when Henry Schacht, a German
immigrant, opened a business catching sturgeon on the Delaware River. He treated his
caviar with German salt and exported a great deal of it to Europe. At around the same
time, sturgeon was fished from the Columbia River on the west coast, also supplying
caviar. American caviar was so plentiful that it was given away at bars for the same
reason modern bars give away peanuts - to make patrons thirsty.
The sturgeon is a prehistoric dish; fossil remains dating from that time have been found
on the Baltic coast and elsewhere. Around 2400 B.C., the ancient Egyptian and
Phoenician coastal dwellers knew how to salt and pickle fish and eggs, to last them in
times of war, famine, or on long sea voyages. There are some bas-reliefs at the
Necropolis near the Sakkara Pyramid that show fisherman catching all kinds of fish,
gutting them and removing the eggs.
In the Middle Ages. shoals of sturgeon were to be found in the Thames, Seine, Po, and
Ebro rivers and the upper stretches of the Danube. At this time, sovereigns of many
countries (including Russia, China, Denmark, France, and England) had claimed the
rights to sturgeon. Fisherman had to offer the catch to the sovereign.

In Russia and Hungary, the sections of rivers considered suitable for fishing the great
sturgeon (the Beluga as we know it) were the subject of special royal grants. Under the
czar's benevolence, the Cossacks of the Dnieper, the Don, and the Ural were allowed to
fish for one two-week period twice a year (in the spring and fall). Apart from he
Cossacks and their families, the banks of the rivers were crowded with rich dealers from
Moscow, Leningrad, and parts of Europe. The fresh fish were sold to the highest bidder,
who then had the fish killed, prepared the caviar on the spot, and then packed it in
barrels filled with ice to be transported. The Cossacks continued to have the right to
sturgeon fishing until the Russian Revolution in 1917.
To learn more about Caviar, check out Linda Stradley's web page on Caviar.

cayenne pepper (kiy-ann) - The cayenne is one of the most widely used peppers in the
world. The cayenne is about 3 to 5 times hotter than the jalapeno, and when ripe, has
it's own distinct, slightly fruity flavor. Heat range is 6-7.

ceci bean (CHEH-chee) - See garbanzo bean.

celeriac (seh-LER-ay-ak) - Also known as celery knob, celery root, celeri-rave,

and turnip-rooted celery. Though known by many names, celeriac or celery root is easily
identified where specialty vegetables or root crops (such as turnips and parsnips) are
found. A member of the celery family, celery root is a brown-to-beige-colored, rough,
gnarled looking vegetable. It hints of celery with an earthy pungency (its aroma is a sure
indicator of its membership in the celery family). It is in season from late fall through
early spring. Look for as smooth a surface as you can find to aid in peeling. A one-pound
weight is preferred. It should be firm with no indication of a soft or spongy center.

celery Celery is ordinarily marketed as the whole stalk, which contains the outer
branches and leaves. Sometimes the outer branches are removed and the hearts are
sold in bunches.
History: The ancient Chinese credited celery with medicinal qualities and used it as a
blood purifier. The Romans like to use it to decorate coffins at funerals. The Romans also
felt that wearing crowns of celery helped to ward of headaches after a lot of drinking and

partying.

celery root - See celeriac.

celery salt - Celery salt is a mixture of fine white salt and ground celery seeds.

celery seed - Celery seeds are the fruit of a plant related to the parsley family and are
not to be confused with the plant we recognize and serve as a vegetable. They are now
grown extensively in France, Holland, India, and the United States. Celery seeds are tiny
and brown in color. They taste strongly of the vegetable and are aromatic and slightly
bitter. They are sometimes used where celery itself would not be appropriate.

cellophane or glass noodles - Also known as bean thread noodles, these are made
from mung bean flour. They are usually softened by soaking in hot water for 10 -15
minutes before cooking with other ingredients.

ceviche, seviche, cebiche - Often spelled serviche or cebiche, depending on which part
of South America it comes from, is seafood prepared in a centuries old method of
cooking by contact with the acidic juice of citrus juice instead of heat. It can be eaten as
a first course or main dish, depending on what is served with it. The preparation and
consumption of ceviche is practically a religion in parts of Mexico, Central, and South
America, and it seems as though there are as many varieties of ceviche as people who
eat it. Latin American flavors first found a place on Florida menus with South Florida's
"New World Cuisine" in the late 1980's. This cuisine comes from the diverse cooking
styles and tropical ingredients of the Caribbean, Latin America, Central, and South
America.
History: For a detailed history, check out Ceviche, Seviche, Cebiche.

hablis (shah-blee) - A white wine that is made from chardonnay grapes.

chafing dish - The chafing dish is a metal pan, with a water basin, which is heated by
an alcohol lamp and used for cooking at the table.

Chai tea (chi tee) - Chai is the word used for tea in many parts of the world. It is a
fragrant milk tea that is growing more popular in the U.S. The tea originated in India,
where those in the cooler regions add spices to their tea (not only for flavoring but to
induce heat in the body). It is a centuries-old beverage, which has played an important
role in many cultures. It's generally made up of rich black tea, milk, a combination of
various spices, and a sweetener. The spices used vary from region to region. The most
common are cardamom, cinnamon, ginger, cloves, and pepper. It can be served following
a meal or anytime. Though some Americans serve Chai tea chilled or even iced, Bengal
custom is to serve Chai tea hot.
Check out Linda's recipe for Chai Tea - Masala Chai - Spiced Milk Tea.

chakalaka - A very hot and spicy South African cooked vegetable relish/sauce/salad (in
some ways it is like a Mexican salsa) that usually includes tomatoes, garlic, chile
peppers, grated carrots, and grated cabbage with beans or diced cauliflower. Preparing
chakalaka is very much an individual thing, and depends on what you have available. A
traditional dish with the black community that is now popular in the urban areas as well
as a side dish at barbeques.

chalazae (kuh-LAY-zee) - Ropey strands of egg white which anchor the yolk in place in
the center of the thick white. They are neither imperfections nor beginning embryos.
The more prominent the chalazae, the fresher the egg. Chalazae do not interfere with
the cooking or beating of the white and need not be removed, although some cooks like
to strain them from stirred custard.

champagne (sham-pain) - Champagne is a sparkling wine. Only wines produced in

Champagne, France can legally be called champagne. Otherwise it is called sparkling
wine. It is considered the most glamorous of all wines (the name has become
synonymous with expensive living).
History: Champagne was once called devil wine (vin diable). Not because of what it did
to people, but for what it did to its casks. The wine would "blow out the barrels" in the
monasteries when warm weather got fermentation well under way.

champignon (sham-pee-NYOHN) - French word for an edible mushroom.

History: In Greece, around 400 B.C. Hippocrates makes mention of the delicacy of
mushrooms that were consumed by the wealthy. The mushroom was thought to possess
divine and magical powers. The first written reference to eating mushrooms is the death
of a mother and her three children from mushroom poisoning in about 450 B.C. In
ancient Rome, the easiest way to get rid of an enemy was to invite him to a disguised
mushroom meal using the deadly mushroom from the Borgia family.

chanterelle mushrooms (shan-tuh-REHL) - These trumpet-shaped mushrooms flourish

in the wilderness areas of the Pacific Northwest and a few places on the east coast. The
European and Asian varieties are usually about the size of a thumb. But on the west
coast, Chanterelles can be larger than a foot wide and heavier than two pounds. They
smell a bit like apricots, have a mild, nutty flavor, and a chewy texture.

chapon (shad-PONH) - A small piece from end of French loaf, a slice, or a cube of bread
that has been rubbed over with a clove of garlic, first dipped in salt. Placed in bottom of
salad bowl before arranging salad. A chapon is often used in vegetable salads and gives
an agreeable additional flavor.

chardonnay (shar-doe-nay) - Is considered the world's most popular dry white wine.
Chardonnay has become almost synonymous in the mass market with a generic "glass of

white wine."

charlotte (SHAR-lot) - Charlotte is a corruption of the Old English word "charlyt"

meaning a "dish of custard." (1) One meaning of a charlotte is a round mold used to
make a charlotte dessert. (2) The other meaning is the molded dessert that is composed
of a filling surrounded by ladyfingers or bread.
Apple Charlotte - It is a golden-crusted dessert made by baking a thick apple compote
in a mold lined with buttered bread.
History: Named after Queen Charlotte (1744-1818) of England. Wife of George III. It is
said that she was an enthusiastic supporter of apple growers. Check out Linda's History
of Charlotte Russe.

Charlotte Russe - A cake is which the mold is lined with sponge fingers and custard
replaces the apples. It is served cold with cream.
History: It is said to have been invented by the French chef Marie Antoine Careme
(1784-1833), who named it in honor of his Russian employer Czar Alexander.
Charlotte Malakoff - It has a lining of ladyfingers and a center filling of a souffl
mixture of cream, butter, sugar, a liqueur, chopped almonds, and whipped cream. It is
decorated with strawberries.
cold charlottes - They are made in a ladyfinger-lined mold and filled with a Bavarian
cream. For frozen charlottes, a frozen souffl or mousse replaces the Bavarian cream.

Chasseur Sauce - Chasseur is French for hunter. It is a hunter-style brown sauce

consisting of mushrooms, shallots, and white wine (sometimes tomatoes and parsley). It
is most often served with game and other meats.
History: For a detailed history of Chasseur Sauce, check out Linda Stradley's History of
Sauces.

chaud-froid - A French word that mean "hot-cold." A sauce that is prepared hot but
served cold as part of a buffet dispaly. It is usually used as a decorative coating for

meats, poultry, and/or seafood. Classically made from bchamel, cream, or aspic.

chat/chaat/chatt - The word literally means, "to lick" in Hindu. Chaat belongs to the
traditional Hindu cuisine. In India, chaat refers to both a spice blend and a cold, spicy
salad-like appetizer or snack that uses the spice blend. It can be made with chopped
vegetables or fruits, or both. Indian Chaat is usually vegetarian.
Chat is considered a "street-corner food" in India. Today there isn't a town in India
where one would not find some form of Chaat. It is tasty, pungent and really spicy,
traditionally eaten from roadside stalls in banana leaves or even newspaper. Different
regions of India have their different chats. A supplier of chaat is called a "chaatwallah."

chateaubriand (sha-toh-bree-AHN) - It is a recipe, not a cut of meat. The choice

(center section or eye) of the beef tenderloin is generally broiled or grilled and served
with a sauce. There is generally sufficient meat for two people and traditionally the fillet
is cut at the table.
History: It was invented by the chef Montmireil for his employer Francois Rene Visconte
de Chateaubriand (1768-1848), French author and statesman. (He was said to be an
excellent eater but just a fair author). He gave the name to the thickest band best cut
from the heavy end of a beef tenderloin. Most state that it was originally served with
Barnaise sauce, but some say the sauce was made with reduced white wine, shallots,
demi-glace, butter and lemon juice. It is agreed that the steak was served with chateau
potatoes (small olive shaped pieces of potato sauted until browned).

chaurice (shor-REEC) - This is a Creole pork sausage that is a local favorite in

Louisiana. The term is similar to the Spanish "chorizo."
History: It is an old local favorite dating back to the 19th Century, but isn't as easy to
find as it once was. It would seem to have come to Louisiana with the Spanish, where it
was adapted to local custom and ingredients.

chayote (chi-OH-tay) The chayote is a pear-shaped member of the gourd family. Also
called vegetable pear, mirliton (southern United States), choko (Australia and New

Zealand) Several varieties of chayote exist, but the commonly available one has thick
apple-green skin and generally weighs 1/2 to 1 pound. Its crisp flesh is mild in flavor,
falling somewhere between cucumber and summer squash.
It is prominent in the cuisine of Mexico, and today is a mainstay in the cuisines of all of
South and Central America, as well as the West Indies, Africa, India, Indonesia,
Australia, and New Zealand. In the United States, it's grown in the Southwest, in
Louisiana and in Florida. Though the chayote can be prepared many ways, it is always
cooked, never eaten raw (even if used in salad). Its thick skin is edible, but many cooks
prefer to remove it (it can be chewy unless used in a long cooking preparation). The
large seed is also edible (many of the vegetable's proponents insisting that the seed is
the best part).
History: The chayote is native to Mexico where it was cultivated centuries ago by the
Aztecs and the Mayas.

cheddar cheese - Cheddar, the most widely imitated cheese in the world. Mature
English Farmhouse Cheddar is aged over nine months. Cheddar cheese stands by itself
at the end of the meal, as a companion to well-aged Burgundy. It is also marvelous
shredded over salads, melted over omelets, served with fruit pies and cobblers, or
nibbled with crusty rye bread and a hearty beer.
History: It was first made in southwestern England near the Village of Cheddar in
Somerset County.

cheese - Cheese is a food made from the curds of milk pressed together to form a solid.
Through the centuries, cheese has been made from the milk of any milk-producing
animal, from the ass to the zebra. Today it is most commonly made from milk of cows,
goats, or sheep, with a small fraction from water buffaloes. The differences in cheeses
come from the way the curds are drained, cut, flavored, pressed, the bacteria involved,
the type and length of curing in caves, cellars, or under refrigeration, and a host of other
subtle to severe variations. Generally cheese is grouped into four categories:
soft cheese - These include the fresh, unripened cheeses such as cottage, cream,
farmer, or pot cheese that need only a starter, perhaps buttermilk, and a few hours
before they're ready to eat. More complex soft cheeses include quickly ripened brie and
camembert, as well as those made with added cream, known as double-cremes and
triple-cremes; all have thin, white edible rinds with creamy to runny interiors and are
ready to eat within a few days or weeks.
semi-soft cheese - With this group are cheeses ripened three ways: bacteria- or yeastripened mildly flavored cheeses such as Italian fontina and Danish havarti. Also included

are blue-veined cheeses such as gorgonzola, Roquefort, and English Stilton that are
ripened by the presence of "penicillium" molds.
firm cheese - Originally termed "farmhouse cheese" but now mostly made in factories,
these cheeses are formed into wheels or blocks, usually with a wax coating to seal out
molds and external bacteria. This category includes cheddar, edam, gouda, Swiss
cheese, jarlsberg, etc. These are generally aged a few weeks to more than a year.
hard cheese -These are the carefully aged cheeses with grainy textures that are
primarily intended for grating. These include Asia go, parmesan, and Romano. The aging
process takes form one year to over seven years.
History: Archaeologists have discovered that as far back as 6000 BC cheese had been
made from cow's and goat's milk and stored in tall jars. Egyptian tomb murals of 2000
BC show butter and cheese being made, and other murals which show milk being stored
in skin bags suspended from poles demonstrate a knowledge of dairy husbandry at that
time.
It is likely that nomadic tribes of Central Asia found animal skin bags a useful way to
carry milk on animal backs when on the move. Fermentation of the milk sugars would
cause the milk to curdle and the swaying motion would break up the curd to provide a
refreshing whey drink. The curds would then be removed, drained and lightly salted to
provide a tasty and nourishing high protein food, i.e. a welcome supplement to meat
protein. The earliest type was a form of sour milk, which came into being when it was
discovered that domesticated animals could be milked. According to legend, cheese was
discovered 4,000 years ago when an Arabian merchant journeyed across the desert
carrying a supply of milk in a pouch made of a sheep's stomach. The rennet in the lining
of the pouch, combined with the heat of the sun, caused the milk to separate into curd
and whey. That night he drank the whey and ate the cheese, and thus, so the story
goes, cheese was born.
The ancient Sumerians knew cheese four thousand years before the birth of Christ. The
ancient Greeks credited Aristaeus, a son of Apollo and Cyrene, with its discovery; it is
mentioned in the Old Testament. In the Roman era cheese really came into its own.
Cheese making was done with skill and knowledge and reached a high standard. By this
time the ripening process had been developed and it was known that various treatments
and conditions under storage resulted in different flavors and characteristics. Cheese
making, thus, gradually evolved from two main streams. The first was the liquid
fermented milks such as yogurt, koumiss and kefir. The second through allowing the milk
to acidify to form curds and whey. Whey could then be drained either through perforated
earthenware bowls or through woven reed baskets or similar material.
The art of cheese making traveled from Asia to Europe and flourished. When the Pilgrims
voyaged to America (in 1620), they made sure the Mayflower was stocked with cheese.
In 1801, an enterprising cheese maker delivered a mammoth 1,235-pound wheel of
cheese to Thomas Jefferson. Intrigued citizens dubbed it the "big cheese," coining the
phrase, which has since come to describe someone of importance. Cheese making
quickly grew in the New World, but remained a local farm industry until 1851. In that
year, the Jesse Williams in Oneida County, New York built the first United States cheese
factory. As the U.S. population increased, so did the appetite for cheese. The industry

moved westward, centering on the rich farmlands of Wisconsin, where the American
cheese industry really took off. Most Wisconsin farmers believed their survival was tied to
cheese. They opened their first cheese factory, Limburger, in 1868.

cheese curds Cheese curds, a uniquely Wisconsin delicacy, are formed as a byproduct of the cheese making process. They are little nubs of cheese, which if very
fresh, squeak when you bite down on them. Unlike aged cheese, curds lose their
desirable qualities if refrigerated or if not eaten within a few days. The squeak
disappears and they turn dry and salty. Every restaurant or bar in Wisconsin seems to
serve them, as they are listed on most appetizer sections of restaurant menus in the
state.
Learn more about Cheese Curds.

cheesecake - Now days there are hundreds of different cheesecake recipes. The
ingredients are what make one cheesecake different from another. The most essential
ingredient in any cheesecake is cheese (the most commonly used are cream cheese,
Neufchatel, cottage cheese, and ricotta.)
History: For a detailed history of Cheesecakes, check out Linda Stradley's History of
Cakes.

Chef Titles:
Executive Chef: The term literally means "the chief" in French. Every kitchen has a chef
or executive chef who is responsible for the operations of the entire kitchen. (A
commonly misused term in English, not every cook is a chef.)
Sous-Chef: This position means "the under chief" in French. This is person is second in
command and takes responsibility for the kitchen operations if the chef is absent.
Chef de Partie: Also known as a "station chef" or "line cook", is in charge of a particular
area of production. In large kitchens, each station chef might have several cooks and/or
assistants. In most kitchens however, the station chef is the only worker in that
department. Line cooks are often divided into a hierarchy of their own, starting with
"First Cook", then "Second Cook", and so on as needed. The Chef de Partie is in charge
of any of the following kitchen positions:

Sauce chef or saucier: The person responsible for sauted items and many different
sauces. Traditionally, it is the third person in command. This is usually the highest
position of all the stations:
Boulanger: The bread cook
Confiseur: The candy cook
Fish cook or poissonier: The fish cook--all fish and shellfish items and their sauces
Friturier: The deep fry cook
Grillardin: The grill cook
Pantry chef or Garde Managr: The person who prepares cold savory items Boucher
Pastry chef or patissier: Is responsible for cold foods, including salads and dressings,
pts, cold hors d'oeuvres, and buffet items.
Potager: The soup and often stock cook
Roast cook or rotisseur: Prepares roasted and braised meats and their gravies, and
broils meats and other items to order. A large kitchen may have a separate broiler cook
or grillardin (gree-ar-dan) to handle the broiled items. The broiler cook may also prepare
deep-fried meats and fish.
The Butcher Commis: The common cook under one of the Chef de Partie. This level of
cook comprises the bulk of the kitchen staff
Tournant (or chef de tournant): The Relief cook. This term describes the cook in the
kitchen who provides help to all the different cooks rather than having a specific job.
Vegetable cook or entremetier: Prepares vegetables, soups, starches, and eggs.
Large kitchens may divide these duties among the vegetable cook, the fry cook, and the
soup cook.

chenin blanc (shay-naN blaN) - A widely produced white wine. It is often used as a
blending wine in generic blends and jug wine.

cherimoya (chehr-uh-MOY-ah) - The heart-shaped cherimoya is sometimes referred to

as a custard apple, which describes its appearance and texture. The taste, however, is
uniquely its own. Cherimoya combines the flavors of pineapple, mango, banana, and

papaya into a slightly fermented flavor of the tropics. They are available November
through April with the largest supply in February and March. Ripe cherimoyas are dull
brownish-green in color and give to pressure when gently squeezed. Eat within a day or
two. If fruit is pale green and firm, store at room temperature until slightly soft and then
refrigerate, carefully wrapped individually in paper towels, for up to 4 days. Peel fruit
with a sharp knife and cut into cubes, discarding the dark black seeds. Add to fruit salads
or puree and incorporate into a mousse, custard, or pie filling.

Cherries Jubilee It is a dessert that consists of cherries flamed tableside with sugar
and Kirsch (cherry brandy) spooned over vanilla ice cream.
History: Cherries Jubilee was created by Chef Auguste Escoffier (1847-1935) in honor of
Queen Victoria's Jubilee celebration. There seems to be some conflict as if it was her
1887 Golden Jubilee or her 1897 Diamond Jubilee. Then, as now, the British public
delighted in every detail of the Royal Family's life and everyone know that cherries were
the queen's favorite fruit. The whole nation celebrated at her Golden Jubilee in 1887. The
original dish did not call for ice cream at all. Sweet cherries poached in simple syrup that
was slightly thickened, were poured into fireproof dishes, and then warmed brandy was
added and set on flame at the moment of serving.

cherry - There are now 250 different kinds, which vary in color, size, and taste. There
are two main groups of cherries, sweet and sour.
sweet cherry - It is the larger of the two types and they are firm, heart-shaped sweet
cherries. The most popular varieties range from the dark red to the black Bing, to the
golden red-blushed Royal Ann. Some varieties are Bing cherry, Rainier cherry, Lambert
cherry, and Van cherry.
sour cherries or tart cherries - To learn more about Sour, Tart, or "Pie" Cherries.
History: Sweet cherries date back to the Stone Age in Asia Minor They were dispersed
throughout prehistoric Europe and brought to America by ship with early settlers in
1629. Cherries are named after the Turkish town of Cerasus (now called Giresun). Cherry
stones found in the ancient lake dwellings in Switzerland attest to the prehistoric growth
of this fruit. The early Romans cultivated several varieties of cherries. Modern day cherry
production in the Northwest began in 1847, when Henderson Lewelling transported
nursery stock by ox cart from Iowa to Western Oregon and established orchards. The
Bing variety was developed on the Lewelling farm in 1875 from seeds and was named for
one of his Chinese workmen. The Lambert started as a cross on the same farm. The
Rainier originated from the crossing of the Bing cherry and the Van cherry by Dr. Harold
W. Fogle at the Washington State University Research Station in Prosser, Washington.

cherry pepper - Also called cherry bombs. They are very thick fleshed and about the
size and shape of a small red ripe tomato. They also pack a considerable punch. Heat
range is 4-6.

chervil (CHER-vuhl) - Chervil is a mild-flavored herb and a member of the parsley

family. It has dark green curly leaves that have parsley-like flavor with overtones of
anise. Chervil is generally used fresh rather than dried, although it is available in dried
form. Though most chervil is cultivated for its leaves alone, the root is edible and was, in
fact, enjoyed by early Greeks and Romans. It is one of the main classic ingredients in
Fines Herbes (along with chives, parsley and tarragon), a finely chopped herb mixture
that should be added to cooked foods shortly before serving because their delicate flavor
can be diminished when boiled.

Chess Pie Chess pies are a Southern specialty that has a simple filling of eggs, sugar,
butter, and a small amount of flour. Some recipes include cornmeal and others are made
with vinegar. Flavorings, such as vanilla, lemon juice, or chocolate are also added to vary
the basic recipe.
History: Check out History of Pies for a detailed history of Chess Pie.

chestnut - Known as castagne in Italy. There are many varieties of chestnuts and the
trees are common throughout Europe, Asia, and the United States. Chestnuts can be
roasted, boiled, pureed, preserved, and candied. Choose unblemished shells that show
no sign of drying.

chestnut flour - Chestnut flour is used primarily in Italian and Hungarian cake and
pastry making. The chestnut flour used in Italian cakes and pancakes is made from
pulverized raw chestnuts, whereas in Hungary it is made from dried chestnuts.

chevre cheese (SHEHV-ruh) - Chevre is the French word for goat and for the fresh
goat's milk cheese. Goat cheeses are not usually aged, so they are fresh and creamy
looking with a fairly mild, salty flavor. They are French in origin. This cheese can be
molded into any shape. They come plain or coated with herbs and pepper. Used for
relishes, appetizers, sauces, and compliments any cheese board.

chewing gum - When Antonio Lopez de Santa Anna, the Mexican leader of the Alamo
attack, was in exile on Staten Island, N.Y, in 1869, he brought with him a large lump of
chicle, the elastic sap of the sapodilla tree, which Mayan Indians had been chewing for
centuries. He hoped that Thomas Adams, an inventor, could refine the chicle for a rubber
substitute. Adams experimented with the stuff, but it remained lifeless. By chance, he
saw a little girl buying paraffin a "pretty poor gum" at a drug store. Adams asked the
druggist if he would be willing to try a new kind of gum. He said yes. Adams rushed
home, soaked and kneaded the chicle into small grayish balls. The druggist sold all of
them the next day. With $55, Adams went into business making Adams New York Gum
#1 and set the world to chewing and snapping!

chianti (ki-AHN-tee) - A classic dry red wine of Tuscany. Often called "pizza wine" as it is
often served in wicker-wrapped bottles.

Chicago Deep-Dish Pizza Chicago deep-dish pizza is different from the regular thin
crust pizza as it has a thicker crust with more ingredients topping it. It is almost like a
casserole on bread crust.
History: The origin of this style of pizza is credited to Ike Sewell, who in 1943 created
the dish at his bar and grill named Pizzeria Uno. The pizza was so popular that he had to
open more pizza restaurants to handle the crowds. Deep-dish pizza may be one of
Chicagos most important contributions to 20th century culture. There are more than
2,000 pizzerias serving this much beloved deep-dish pizza there.

For history of the following Chicken Dishes, Check out Linda Stradley's History of Poultry
Dishes.

Chicken A' La King - This is a rich chicken dish that uses lots of cream with pimentos
and sherry. It is served either on hot buttered toast, pastry shells, or in a nest of
noodles.
Chicken Booyah A super stick to your ribs soup-stew made with chicken. While
chicken soup is universal and variations of this dish can be found in many cultures world
wide, northeastern Wisconsin is the only place in the world where Chicken Booyah is
found. It is a favorite at the many festivals, church picnics, bazaars, and any other large
gathering in the northeast part of Wisconsin. Restaurants have their own special recipe.
Booyah is lovingly called Belgian Penicillin. It is believed that the word Booyah comes
from the word bouillon.
Chicken Cacciatora Cacciatore means hunters style. See cacciatore. This dish
developed in central Italy and has many variations. It is considered a country-style dish
in which chicken pieces are simmered together with tomatoes and mushrooms. The dish
originated in the Renaissance period (1450-1600) when the only people who could afford
to enjoy poultry and the sport of hunting were the well to do, This dish developed in
central Italy and has many variations.
Chicken Divan - A chicken casserole dish with broccoli and mornay or hollandaise
sauce.
Chicken-Fried Steak It is also known as Country-Fried Steak and affectionately
called CFS by Texans. There is no chicken in Chicken-Fried Steak. It is tenderized
round steak (a cheap and tough piece of beef) made like fried chicken with a milk gravy
made from the drippings left in the pan. Although not official, the dish is considered the
state dish of Texas. According to a Texas Restaurant Associate, it is estimated that
800,000 orders of Chicken-Fried Steak are served in Texas every day, not counting any
prepared at home.
Every city, town, and village in Texas takes prides in their CFS. Some, admittedly, are
better than others. Texans have a unique way of rating restaurants that serve CFS. The
restaurants are rated by the number of pickup trucks that is parked out in front. Never
stop at a one pickup place, as the steak will have been frozen and factory breaded. A
two and three pickup restaurant is not much better. A four and five pickup place is a
must stop restaurants, as the CFS will be fresh and tender with good sopping gravy.
Chicken Kiev (kee-EHV) Also called Tsiplenokovo Po-Kievski. A boned and flattened
chicken breast that is then rolled around a chilled piece of herbed butter. It is then
breaded and fried. This poultry dish is also called "Chicken Supreme."
Chicken Marengo Originally made with crayfish and chicken. Today, the crayfish is
usually left out. Chicken Marengo today is chicken cut into pieces, browned in oil, and
then cooked slowly with peeled tomatoes, crushed garlic, parsley, white wine and
cognac, seasoned with crushed pepper and served with fried eggs on the side (with or
without crayfish, also on the side) and toast or croutons, doubling as Dunand's army
bread.
Chicken Rochambeau - This Louisiana Creole dish is half a chicken (breast, leg, thigh),
which is boned and not skinned. Its grilled, then served as a layered dish -first a slice of

baked ham, then the brown Rochambeau sauce (chicken stock and brown sugar), then
the chicken is covered with a Barnaise sauce. Antoines restaurant in New Orleans,
Louisiana is famous for this chicken dish.
Chicken Tetrazzini

chickpea (chik-peez) - See garbanzo bean.

chicory (chick-ory) - An herb of which the roots are dried, ground, and roasted. It is
now used to flavor coffee (there is a popular belief that chicory smoothes out coffee).
History: For thousands of years, these plants have been cultivated and used in home
remedies and a drug of choice for royalty. Queen Elizabeth I of England took chicory
broth. In the U.S., chicory is so common on roadsides that it is hard to realize that is not
native. Thomas Jefferson had some planted at Monticello in 1774 with the seeds
probably coming from Italy. He used it as a ground cover in his fields, as cattle fodder,
and as "a tolerable salad for the table."

chiffon cake - It is the first really new development in cake making in many years. It
uses vegetable oil in place of conventional shortening.
History: For history of Chiffon Cake, check out Linda Stradley's History of Cakes.

chiffonade (shihf-uh-NAHD) - (1) This is a French word, which comes from the word
"chiffon" which means, "rag". In culinary terms, a chiffonade describes a way of cutting
herbs and lettuces into thin strips or shreds, which look a bit like rags. (2) Chiffonade is
also a dish consisting of a mixture of green vegetables (such as spinach, lettuce, and
sorrel) which are shredded or cut finely into ribbons (sometimes melted butter is added).
It is used to form a bed for a dish such as egg mayonnaise or as a garnish for soups.

chile, chilie, chili pepper - Chile peppers are all members of the capsicum family.
There are more than 200 varieties available today. They vary in length from 1/2-inch to
12 inches long with the shortest and smallest peppers being the hottest. Always take
caution when handling them (wear rubber gloves when seeding a fresh one). Colors
range from yellow to green to red to black. The best antidote for a "chile burn" in the
mouth is sugar or hard candy. The heat of chiles comes from a compound called
capsaicin. It is located in the "ribs" of the chile. Seeds do contain some heat, but not at
the same intensity as the ribs. Chiles are called peppers, but are not related to black
pepper. Botanically, they are berries and horticulturally, they are fruits. When fresh, we
use them as vegetables. When dried, we use them as spices. Scoville unit is the
thermometer of the chile business. Established by Wilbur Scoville, these are the units of
heat of a chile's burn. A habanero is considered 100 times hotter than a jalapeno! Units
rank from 0 to 300,000.
To learn more about these peppers, check out Linda Stradley's web page on Chile
Peppers.

Chiles Relleno A Mexican and Southwest dish of stuffed chile peppers.

chili - Chili is the stew-like soup made entirely with meat, chiles or chili powder (or
both) and according to what region of the country that you live in, it can also include
beans.. Will Rogers called chili "bowl of blessedness."
History: For a very detailed history of Chili, check out Linda Stradley's History and
Legends of Chili.

chimichanga (chim-me-CHAN-gaz) A burrito prepared with your choice of meat,

vegetables, and spices that are rolled up to form a large spring roll, either deep fried or
grilled deep-fried, and served on a bed of lettuce with cheese and mild sauce. The
chimichanga or chimi is the quintessential Tucson, Arizona food item, which has
achieved a cult status in that city. The residents of Tucson take their chimis very
seriously and would prefer to pay more money so as not to be served a smaller one with
fewer ingredients. They love the large, gigantic ones. Every restaurant and Mom and Pop
eatery has his or her own version of this favorite dish.
History: Culinary historians argue about exactly where in Tucson chimichangas were
invented. Several restaurants claim the bragging rights of being the first to serve one.

The strongest claim comes from Tucsons El Charro Cake, the oldest Mexican restaurant
in Tucson. Family legend says that, Monica Flin, who started the restaurant in 1922,
cussed in the kitchen when a burrito flipped into the deep fryer. As young nieces and
nephews were in the kitchen with her, she hanged the swear word to chimichanga, the
Spanish equivalent of thingamagig.

Chinese gooseberry - It is now called kiwi fruit and it is a native of China.

History: It was introduced into New Zealand in 1906 and has been commercially
cultivated there ever since. Since Chinese gooseberry is a rather un-enchanting name,
they decided to rename the fruit "kiwi." This name not only identifies New Zealand but
also describes the tiny New Zealand Kiwi bird.

Chinese parsley - See cilantro.

chipotle chile (chih-POHT-lay) - A chipotle pepper is simply a smoked jalapeno

pepper. These chilies are usually a dull tan to coffee color and measure approximately 2
to 4 inches in length and about an inch wide. It is sold either dried or canned with adobo
sauce. Most of the natural heat of the jalapeno is retained in the process. Chipotle
peppers are very hot, and they can easily over power dishes and recipes. Chipotles are
available dried whole, powdered, pickled, and canned in Adobo sauce.

chitterlings/chitlins (CHIHT-lingz) - Chitterlings are the middle section or small

intestines of animals (hot intestines or guts). Chitterlings are the more formal name, but
most people call them chitlins. Some people turn up their noses at the mention of
chitlins, as they are a food that you either love or hate. Others leave the house while
they are cooking, driven away by their earthly odor. The volume sold for New Years
dinners, with Christmas and Thanksgiving not far behind, attests to chitlins popularity in
the United States.
History: In colonial slave days of the sold South of the United States, December was the
time when the hogs were slaughtered. The hams and all the better cuts went to the
plantation owners, while the leftovers or garbage (chitterlings) were given to the slaves.

Because of the West African traditional of cooking all edible part of plants and animals,
these foods helped the slaves survive in the United States.
Animal innards have long been treasured foods around the world Scotland has their
national dish of haggis (sheeps stomach stuffed with animals minced heart, liver, and
lungs); Throughout Europe, tripe 9cow or ox stomach) is popular, and French chefs in
upscale restaurants serve dishes based on cows brains and kidneys.
Learn more about Chitterlings/Chitlins and also a recipe.

chives - Chives are a member of the onion family. They are used to delicately flavor
soups, salads, dips, cheeses, eggs, sauces, and dressings. They make an eye-catching
garnish when sprinkled on top of a favorite recipe. Their lavender flowers are an
attractive and tasty addition to salads. Chives are almost always used fresh or added to
hot foods at the last minute so they retain their flavor.
History: Chives have been respected for their culinary versatility for more than 3000
years. In Ancient China, raw chives were prescribed to control internal bleeding. But
when chives made their way to Europe, herbalists had a different opinion. They warned
that eating the herb raw would induce evil vapors in the brain. Despite the
admonishments, chives became everyday sights in European households; bunches of
them were hung in houses to ward off evil spirits. Gypsies used chives for their fortunetelling rituals and also hung them from the ceiling to drive away diseases and evil
spirits.

chocolate (CHAWK-lit or CHAWK-uh-lit; CHAHK-lit or CHAHK-uh-lit) - A delicate tree,

cacao, it is only grown in rain forests in the tropics, usually on large plantations, where it
must be protected from wind and intense sunlight. The cacao bean is harvested twice a
year.
bittersweet chocolate - Still dark, but a little sweeter than unsweetened. Bittersweet
has become the sophisticated choice of chefs.
converture - A term generally used to describe high-quality chocolate used by
professional bakers in confectionery and baked products. It has more cocoa butter than
regular chocolate. It's specially formulated for dipping and coating things like truffles.
milk chocolate or sweet chocolate - Candy bar chocolate. Chocolate to which whole
and/or skim milk powder has been added. Rarely used in cooking because the protein in
the added milk solids interferes with the texture of the baked products.

semisweet chocolate - Slightly sweetened during processing and most often used in
frostings, sauces, fillings, and mousses. They are interchangeable in most recipes. The
favorite of most home bakers.
German chocolate - Dark, but sweeter than semisweet. German chocolate is the
predecessor to bittersweet. It has no connection to Germany; a man named German
developed it.
unsweetened chocolate - It is also called baking chocolate or plain chocolate. This is
the most common type used in baking and is the only true baking chocolate.
white chocolate - According to the FDA, "white chocolate" cannot legally be called
chocolate because it contains no cocoa powder, a component of chocolate. True chocolate
contains pulverized roasted cocoa bean, consisting of cocoa butter and cocoa solids.
White chocolate contains no cocoa solids and thus technically is white confectionery
coating. Beware--some white confectionery coatings don't even contain cocoa butter.
Even in "real" white chocolate the chocolate flavor is subtle at best, being to real
chocolate what white soul is to soul.
History: Aztec Indian legend held that cacao seeds had been brought from Paradise and
that wisdom and power came from eating the fruit of the cacao tree. Because of a
spelling error, probably by English traders long ago, the cacao beans became know as
the cocoa beans. The Spanish general, Hernando Cortes, landed in Mexico in 1519. The
Aztecs believed he was the reincarnation of one of their lost gods. They honored him by
serving him an unusual drink, presented in a cup of pure gold. This unusual drink was
called chocolatl by the Aztecs. During his conquest of Mexico, Cortez found the Aztec
Indians using cocoa beans in the preparation of the royal drink of the realm, "chocolatl,"
meaning warm liquid. In 1519, Emperor Montezuma, who reportedly drank 50 or more
portions daily, served chocolate to his Spanish guests in great golden goblets, treating it
like a food for the gods. Montezuma's chocolate was very bitter, and the Spaniards did
not find it to their taste. To make the concoction more agreeable to Europeans, Cortez
and his countrymen conceived the idea of sweetening it with cane sugar. While they took
chocolate back to Spain, the idea found favor and the drink underwent several more
changes with newly discovered spices, such as cinnamon and vanilla. Ultimately,
someone decided the drink would taste better if served hot. This sweet drink became
fashionable and soon there were chocolate houses in all the capitals of Europe.
Swiss chocolatier, Daniel Pieter, invented milk chocolate in 1876. Today, the finest
chocolate is still made in Switzerland, and the consumption of milk chocolate far outweights that of plain chocolate. Chocolate was introduced to the United States in 1765
when John Hanan brought cocoa beans from the West Indies into Dorchester,
Massachusetts, to refine them with the help of Dr. James Baker. The first chocolate
factory in the country was established there in 1780. It was America's first chocolate mill
where they made a blend of quality chocolate called BAKER'S chocolate.
Read Linda Stradley's article on It's True - Dark Chocolate is Healthy Chocolate.

chocolate chips History: In 1939, Nestle created the convenient, ready-to-use chocolate pieces,
introducing chocolate chips. In the 1940s, Mrs. Wakefield sold all legal rights to the use
of the Toll House trademark to Nestle. In 1983, the Nestle Company lost its exclusive
rights to the trademark in federal court. Toll house is now a descriptive term for a cookie.
See chocolate chip cookie.

chocolate chip cookie - Today the chocolate chip cookie remains a favorite choice
among cookie connoisseurs. The term "toll house" has become a part of the American
language.
History: For the history of Chocolate Chip Cookies, check out Linda Stradley's History of
Cookies.

cholent (CHUH-lent) - Cholent is traditional Jewish cuisine served on the Sabbath.

Whether the hamin of Sephardic communities, the cholent of Ashkenazic ones, or a
fusion of the two, it is still favored by many for Shabbat, particularly on a cold winter
day.
History: It was born of Orthodox Jewish observance of the Sabbath, when fires could not
be kindled. Instead, families would either leave a real low oven going at home or take
their pots to the village baker and let the food cook overnight. Some contend that every
slow-cooking dish made with beans derives from this Jewish technique. There is no
doubt that, in Hungary, it evolved into shalet, one of the national dishes, while the
Pilgrims, after spending time with Sephardic Jews in Holland, adopted it prior to sailing
to the New World. The substitutions they later had to make for some ingredients resulted
in Boston baked beans. The origin of cholent is likely in the pre-Inquisition Sephardic
kitchen. From there, it probably traveled to Alsace, where it is believed to have been
called chault-lent, Old French for hot and slow. When it was then brought to Germany
and Eastern Europe, it took on the basic composition, which characterizes it today.

chop - To cut food into irregular pieces. The size is specified if it is critical to the
outcome of the recipe.

Chop Suey Chop Suey is the English pronunciation of the Cantonese words tsap
seui (tsa-sui in Mandarin), which means, "mixed pieces." It is a Chinese-American dish
consisting of bits of meat or chicken, bean sprouts, onions, mushrooms, etc., cooked in
its own juices and served with rice. Most Chinese are not fond of Chop Suey as it is
mainly popular with non Chinese-Americans. According to the Chinese-Americans, its
presence on a restaurant's menu is often times a harbinger of bad food to come. It is
only served in Chinese restaurants that cater to American customers.
History: An American dish that Chinese immigrants in the 1860s, who were untrained as
cooks, created out of meat and vegetables fried together in their own juices and served
over rice. In the 1860s, a pattern of discrimination emerged that prevented the Chinese
from working their own gold mining claims, causing them to take work as laborers and
cooks for the Transcontinental Railway. It was this Chinese influence that gave us the
totally American Chop Suey, as these dishes were created to feed the workers with what
food was on hand. Constrained by the lack of Asian vegetables, and trying to produce a
Chinese dish palatable to Westerners, the cook stir-fried whatever vegetables were
handy, thus Chop Suey is a mixture of odds and ends of large pieces of vegetables and
meat. After World War II, Chop Suey became as American as apple pie to the nonChinese population.

chopsticks - Eating utensils, about eight inches long, rectangular at the top and tapered
at the eating ends. Today, chopsticks are used in Japan, Korea, and Vietnam, as well as
China, making them the world's second-most popular method of conveying food to
mouth, the most popular being the fingers. Chopsticks are never made of metal because
metal may react with the acids found in food and taint its taste. Usually made out of
wood, some of the more fancy ones are intricately carved out of bone or ivory. Bamboo
is used also.
History: It is not known when chopsticks first began to be used, although it is fairly
certain that they were invented in China, where they have been traced back at least as
far as the 3rd century BC. Knives, with all their associations with war and death, were
not brought to the dinner table, as they were in the West.
Chinese chopsticks - In China, chopsticks are usually made of bamboo or other wood.
Chinese chopsticks were once referred to as chu, meaning, "help in eating." Today, they
are called k'uai-tzu, meaning "something fast." This phrase is said to have originated
among boatmen, who renamed the utensils, originally called chu, which means, "help,"
because the word sounded so much like their word for a slow or becalmed ship. This
struck them as particularly inappropriate for such an efficient eating tool. The word with
which we are all familiar came into being during the 19th century, when traders into
Pidgin English translated Chinese words. The word chop means fast, as in the phrase
"chop chop!"
Japanese chopsticks - The Japanese word for chopsticks, hashi, means "bridge."
Unlike Chinese chopsticks, which are squared-off and blunt at the end, the Japanese

utensils are rounded and tapered to a point. It has been suggested that this is in order
to facilitate the removal of bones from fish, which makes up a great part of the Japanese
diet.

chorizo (CHORE-ee-so) - A highly seasoned Mexican sausage that is made with ground
pork and hot peppers. It is sold fresh or dried and usually encased in narrow casings, but
also sold in bulk in some markets. Mexican chorizo is made with fresh pork, while the
Spanish version uses smoked pork.

Chorley cake - Chorley cakes are a British pastry made with dried fruit similar to the
cakes and buns common in Banbury, Eccles, Coventry, and Clifton. A typical recipe
consists of a pie crust (like pastry cut into small rounds) filled with a mixture of dried
currants, peel, brown sugar, butter, and spices such as nutmeg. The pastry is folded, and
then rolled out until the fruit begins to show through. They are baked, then eaten fresh
with butter, or kept for several days.
History: It is believed that they were developed to take on trips during medieval times.
Each city claimed its own version, differing in spices, fruits, and the use of rum.

choux pastry (shoo) - Choux derives from the French work "chou" which means
"cabbage." It was used to describe layered pastry, as the layers were thought to
resemble the leaves of cabbage. It is a kind of pastry made from smooth dough
consisting of flour, water, salt, butter, eggs, and sometimes sugar. This pastry is used for
cream puffs, eclairs, beignets, and other dishes requiring a puff pastry.

chow An American slang term for food. The named is credited to American
servicemen for have to stand in line and wait for their food. The word is thought to be
from the Chinese word chao meaning to fry or cook during 1850s when Chinese
laborers worked on the Pacific railroads.
chowhound - A person who enjoys eating and live to eat
chow line

- A line of people waiting for food, as in a cafeteria.

chowder (chowda) - Chowder comes from the French word "cauldron," meaning a
cooking kettle. Vegetables or fish stewed in a cauldron thus became know as chowder in
English speaking nations (a corruption of the name of the pot or kettle in which they
were cooked).
History: For a detailed history of Chowder, check out Linda Stradley's History of
Chowder, Clam Chowder/Fish Chowder.

Chow Mein A Chinese-American dish consisting of stewed vegetables and meat with
fried noodles. It comes from the Mandarin Chinese words chao mien meaning fried
noodles. It is thought that this Chinese dish was brought to America by the Chinese
laborers and cooks for the Transcontinental Railway in the 1850s.

chutney (CHUHT-nee) - The word comes from the Hindustani word chatni, which means
"a hot, spicy condiment." Originally this word referred to a sweet and spicy preserve of
fruit, vinegar, sugar, and spices that was used exclusively in Indian cooking. American
chutneys are less spicy and very sweet. They are used more as jams or preserves.
However, with the advent of "fusion cuisine" and with all culinary terms bandied about
rather loosely these days, a chutney can be just about any topping or accompaniment,
somewhat sweet, usually made with fruit and used the way we do salsas.
History: Chutney became an accepted part of the British culinary scene after the British
who lived in India brought it back.

cider - Cider is fermented apple juice that is made by pressing the juice from fruit.
Although apples are the most common fruit from which cider is made, pears and sweet
cherries are often pressed for cider as well. It can be drunk straight or diluted with
water.
hard cider - Hard cider is a fermented beverage prepared from the juice of apples. The
fermentation continues until the sugar is transformed into alcohol.
commercial grade cider - Apple juice or cider is usually more refined than ordinary
cider. They remove the yeasts and develop to produce hard cider. They are destroyed by

a low temperature method without affecting the vitamin content. Apple juice is also put
through very fine filters. Of course, they usually add preservatives.
fresh or sweet cider - The liquid is fresh cider as long as it remains in its natural state
and is not sweetened, preserved, clarified, or otherwise altered. In sweet cider,
fermentation is not permitted at all.
History: Hard cider made from ripe apples usually contains from 4% to 8% alcohol. Hard
cider was a staple of life in the U.S. from the earliest colonial times until the mid-19th
century temperance campaigns that resulted in the destruction of thousands of acres of
apple orchards. By the turn of the century, hard cider had all but disappeared from the
national diet.

cilantro (SEE-lan-trow) - Cilantro is the Spanish word for coriander leaves. It is also
sometimes called Chinese or Mexican parsley. Technically, coriander refers to the entire
plant. It is a member of the carrot family. Chopped fresh leaves are widely used in
Mexican and Tex-Mex cooking, where they are combined with chiles and added to salsas,
guacamoles, and seasoned rice dishes. Most people either love it or hate it. Taste experts
aren't sure why, but for some people the smell of fresh coriander is fetid and the taste
soapy. In other words, while most people love coriander, for some people, coriander just
doesn't taste good. When purchasing, look for leaves that are tender, aromatic, and very
green. If it has no aroma, it will have no flavor. Avoid wilted bunches with yellowing
leaves.

cinnamon (SIH-nuh-muhn) - It is the aromatic inner bark of the "cinnamonum

zeylanicum", a native tree in Ceylon.
History: Cinnamon was considered one of the spices that started world exploration. This
common spice was once the cause of much intrigue and bloodshed among traders and
growers. The Arabs first introduced it on the world market, but kept the source secrets.
They invented fantastic tales of bloodthirsty monsters that roamed the cinnamon
country. It was once considered a gift fit for a monarch. In ancient times, it was thought
to inspire love, and a love portion was concocted from it. When the Dutch were in control
of the world spice market, they burned cinnamon when its price went too low to suit
them.

Cincinnati Chili The main differences between Cincinnati and Texas chili is that the
Cincinnati Chili calls for some sweet spices and the way you start cooking the meat. The

sauce has a thinner consistency that is more like a topping and is mixed with an unusual
and secret blend of spices that includes cinnamon, chocolate, or cocoa, allspice, and
Worcestershire sauce. Cincinnati Chili is truly the unofficial food of the city of Cincinnati,
Ohio, and is the most chili-crazed city in the United States. Cincinnati prides itself on
being a true chili capital with over 180 chili parlors.
If you choose the works, you are eating what they call Five-Way Chili. Make sure to
pile on the toppings that is what sets it apart from any other chili dish. To test a
restaurant for authenticity, ask for a Four-Way. If they ask you whether you want the
bean or onion option, you have a fake Cincinnati Chili as Four-Way comes with onions.
History: This chili is unique to the Cincinnati area and was created in 1922 by a
Macedonian immigrant, Tom Kiradjieff. He settled in Cincinnati with his brother, John,
and opened a small Greek restaurant, called the Empress, only to do a lousy business
because nobody there at the time knew anything about Greek food. He then created a
chili made with Middle Eastern spices, which could be served in a variety of ways. His
five-way was a concoction of a mound of spaghetti topped with chili, chopped onion,
kidney beans, shredded yellow cheese and served with oyster crackers and a side order
of hot dogs topped with more shredded cheese.
Check out two different recipes and methods of making Cincinnati Chili: Cincinnati Chili Version 1 - Cincinnati Chili - Version 2

Cioppino (chuh-PEE-noh) It is a fish stew that is considered San Francisco's signature

dish. It is a descendant of the various regional fish soups and stews of Italian cooking.
The best way to make Cioppino, is as you like it. It can by prepared with as many as a
dozen kinds of fish and shellfish. It all depends on what the day's catch is like and what
your own personal choice is. The origin of the word is something of a mystery and many
historians believe that it is Italian-American for "chip in." It is also believed that the
name comes form a Genoese fish stew called cioppin.
History: This fish stew first became popular on the docks of San Francisco's Fishermans
Wharf in the 1930s. It is thought to be the result of Italian fishermen adding something
from their day's catch to the communal stew kettle on the wharf. After World War II,
Cioppino migrated to the East Coast.
Check out Linda's favorite San Francisco Cioppino recipe.

citron (SIHT-ron) - (1) Citron is a semi-tropical citrus fruit like a lemon, but larger and
less acidic. It grows as an irregular, open-headed shrub or small tree with large, light
green leaves. The flowers are purple on the outside and are followed by large, oblong or
ellipsoid fruits. The peel is very thick and is rough and yellow on the outside and white

inside. They were originally grown in Europe out of interest for its fragrant fruits, but
later, the white pulp was used raw, being served as a salad or with fish. A method of
candying the peel was developed and candied peel is now the main Citron product. This
plant is never eaten raw but is harvested for usage of its peel. The plant is soaked in a
brine solution to extract the oil, which is used in liqueurs. The peel is then candied. This
product is used in many baking dishes and desserts.
History: This was the first Citrus fruit that was introduced to Europe by the armies of
Alexander the Great about 300 BC. It found a suitable home in the Mediterranean region
where it has been cultivated from that time to the present. Southern Italy, the island of
Corsica and some Greek islands grow nearly all the Citrons.
(2) Citron (see-TRAWN) - Citron is also the French word for "lemon."

citronella (sih-truh-NEHL-uh) - It is also known as lemongrass. It is a stiff tropical grass

that resembles a large fibrous green onion. It is an essential herb in southeast Asian
cooking. It adds a lemony flavor to dishes.

citrus fruits - Citrus fruits are native to the southern and southeastern mainland of Asia
and the bordering Malayan islands. Their flowers smell sweet and they have five petals
that are white and some kinds have purple staining the outer surfaces. The fruits are
spherical or egg-shaped and have 8-14 juicy sections containing large, white or greenish
seed leaves (cotyledons). These trees are cultivated in orchards or groves and in gardens
where the climate and soil are suitable and as greenhouse plants. Florida and California
produce an abundant supply of Citrus fruits. Citrus trees require a minimum winter
temperature of 45-50 degrees.
History: Citrus fruits are native to Southern China and Southeast Asia where they have
been cultivated for approximately 4,000 years. In fact, the oldest Oriental literature
includes stories about these fruits. The citron was carried to the Middle East sometime
between 400 and 600 BC. Arab traders in Asia carried lemons, limes, and oranges to
eastern Africa and the Middle East between AD 100 and 700. During the Arab occupation
of Spain, citrus fruits arrived in southern Europe. From Europe they were carried to the
New World by Christopher Columbus and Portuguese and Spanish explorers and were
well known in Florida and Brazil by the 16th century. Superior varieties from Southeast
Asia also arrived in Europe with the Portuguese traders in the 16th century

clams - All clams are mollusks that live in the sediments of bays, estuaries, or the ocean
floor. Clams are sold in the shell or shucked. There are three major types of clams.
soft-shell clams - Known as steamers, manninoses, or squirts. They have brittle shells
that break easily.
hard-shell clams - Known as quahog, littleneck, cherrystone, and hard clam.
surf clams - These make up the bulk of the commercial catch. They are used for
preparing chowders, clam sauces, and fried clam strips.

clarified butter - Clarified butter is butter, which has been slowly heated up in order to
separate the white milk solids (which burn at high heat) from the butterfat. The milk
solids (which sink to the bottom of the pan) are discarded and the pure butterfat
(clarified butter), which remains, is saved for frying and sauting. Chefs clarify butter
because it has a higher smoking point and they can then fry or saut in it without it
burning.
Learn how to make Clarified Butter.

clarify - To clear a liquid of all solid particles using a special cooking process. (1) To
clarify butter means to melt it and pour off the clear top layer from the milky residue at
the bottom of the pan. The resulting clear liquid can be used at a higher cooking
temperature and will not go rancid as quickly as unclarified butter. (2) To clarify stock,
egg whites and/or eggshells are commonly added and simmered for about 15 minutes.
The egg whites attract and trap particles from the liquid. After cooling, strain the mixture
through a cloth-lined sieve to remove residue. (3) To clarify rendered fat, add hot water
and boil for about 15 minutes. The mixture should then be strained through several
layers of cheesecloth and chilled. The resulting layer of fat should be completely clear of
residue.

clotted cream - Traditionally served with tea and scones in England; it is a 55%
minimum milk fat product made by heating unpasturized milk to about 82 degrees C,
holding them at this temperature for about an hour and then skimming off the yellow
wrinkled cream crust that forms (until the cream separates and floats to the surface). It
is also known as Devonshire cream. It will last up to four days if refrigerated in a tightly

sealed container.

cloves The name clove is derived from the Latin word clavus meaning nail. Cloves
are the fried flower buds of the clove tree belonging to the evergreen family.
History: Trade between the Ternate (clove island) and China goes back at least 2500
years. In China, cloves were used for cooking and also to cover bad breath and body
odor, any one having an audience with the emperor had to chew cloves to prevent any
undesired smell. This spice was jealously fought over by the early growers and traders.
They were grown in the Molucca islands for many centuries and then later in Zanaibar.
After a cyclone had destroyed the Zanaibar crops, a number of barrels of cloves reached
New York that had been stored for 100 years. The cloves were in perfect condition.

Club Sandwich It is a sandwich with cooked chicken breast and bacon, along with
juicy ripe tomatoes and crisp lettuce layered between two or three slices of toasted
bread with mayonnaise.
History: For the history of the Club Sandwich, check out Linda Stradley's History and
Legends of Sandwiches.

coagulation - The curdling or clumping of protein (usually eggs) due to the application
of heat or acid (such as lemon juice or vinegar) in sauces and custards. In normal
environments, the proteins in the egg yolk will begin to coagulate at 160 deg F. A sauce
or custard can be thickened, called coagulation, by adding egg and heating.

coat - To cover food completely with a glaze, aspic, mayonnaise, sauce, or icing.

Cobb Salad - Typically a Cobb Salad consists of chopped chicken or turkey, bacon, hard
cooked eggs, tomatoes, avocado, cheddar cheese, and lettuce. It is served with
crumbled blue cheese and vinaigrette dressing. The original recipe for Cobb salad

included avocado, celery, tomato, chives, watercress, hard-boiled eggs, chicken, bacon,
and Roquefort cheese.
History: For the history of the Cobb Salad, check out Linda Stradley's History of Salads
and Salad Dressings.

cobbler (1) An iced drink made of wine or liqueur, sugar, and citrus fruit.
Collins or highball glass garnished with fruit.

Served in a

cobbler - Cobblers are an American deep-dish fruit dessert or pie with a thick crust
(usually a biscuit crust) and a fruit filling (such as peaches, apples, berries). Some
versions are enclosed in the crust, while others have a drop-biscuit or crumb topping.
These desserts have been and are still called by various names such as cobbler, tart, pie,
torte, pandowdy, grunt, slump, buckles, crisp, croustade, upside-down cakes, bird's nest
pudding or crow's nest pudding. They are all simple variations of cobblers, and they are
all based on seasonal fruits and berries. Whatever fresh ingredients are readily at hand.
They are all homemade and simple to make and rely more on taste than fancy pastry
preparation. Early settlers were very good at improvising. When they first arrived, they
bought their favorite recipes with the. Not finding their favorite ingredients, they used
whatever was available. That's how all these traditional American dishes came about
with such unusual names.

History: For a detailed history of Cobbler, check out Linda Stradley's History and
Legends of Cobbler, Crisps, Crumble, Brown Betty, Buckle, Grunts, Slumps, Birds's Nest
Pudding, and Pandowdy.

cochon de lati - Translated from French to English, the word literally means, "pig in
milk." To make this Cajun pig roast, use a suckling (young) pig to get the finest pork
flavor. The Cajuns of southwest Louisiana have always enjoyed their pork, but consider a
Cochon De Lait to be a special treat. Historically, men cooked the pig over an outdoor
fire, while the women prepare other dishes inside the house. Many Cajuns consider the
crackling skin the best part of the Cochon De Lait.

cocoa - Cocoa was used in beverage making in Central America and the West Indies
long before the arrival of the early explorers. See chocolate.

cocoa butter - The yellowish-white vegetable fat, removed from chocolate liquid under
high pressure.

coconut - In Thailand they are called a maprao. They are thought to be native to
Indonesia or Malaysia, but they now grow freely in all the tropical regions of the world.
They are used for coconut juice when young and coconut cream when mature. Coconuts
are green when young and brown with the hard inner nut when ripe. They are the stones
of the fruit and have a hard inner shell, which includes coconut milk surrounded by a
bright, white, crunchy flesh.
coconut cream - The rich, solid milk found at the top of a can of coconut milk. If a
recipe calls for coconut cream, simply scoop out the top solid portion. Each 14-ounce can
of coconut milk contains approximately 3 to 4 ounces of coconut cream.
coconut milk - It is not the liquid inside a coconut, but the liquid produced when freshly
grated coconut is soaked in hot or scaled water or milk for a designated length of time
and then strained. This milk has a sweet fragrance and gives body and flavor to dishes.
It is usually available in cans. Coconut milk is classified as thick, thin, or coconut cream.
Thick coconut milk is the result of the first soaking and squeezing. If this milk is
refrigerated it separates, and the top layer is the coconut cream. Thin coconut milk is
what is produced when the coconut meat is steeped a second time and then strained.
Canned coconut milk naturally separates. They top layer can be spooned of for recipes
calling for cream, the bottom poured into thin, or just shake it up to get the most
commonly called for thick coconut milk (if a recipe calls for coconut milk, vigorously
shake the can to thoroughly mix).

coddle - To cook food slowly in water just below the boiling point.

coffee The coffee (coffea) plant in the Rubiacee family, to which belongs also, for
example, the gardenia. Coffee beans are roasted to varying degree of darkness and can

have a wide array of flavors. Additives to the beans, such as vanilla or hazelnut are
popular in America. Coffee can be drunk black, or sweetened with sugar or honey, and
lightened with milk or cream.
History: The first definite dates go back to 800 B.C.; but already Homer, and many
Arabian legends, tells the story of a mysterious black and bitter beverage with powers of
stimulation. B the end of the 9th Century an Arab drink known as qahwa, literally
meaning, "that which prevents sleep" was being made by boiling the beans. Its
introduction to Europeans came through the Arab pilgrimages. The government forbade
transportation of the plant out of the Moslem nations. Coffee beans were not allowed to
be taken out of the country unless they had first been dried in sunlight or boiled in water
to kill the seed-germ The actual spread of coffee was started illegally by either being
smuggled or inadvertently taken by groups of pilgrims on their annual travels to
Mecca. Venice, the key port of Europe, started the coffee drinking trend in Europe. The
first coffee house was opened in 1640, and by 1763 Venice numbered no less than 218
coffee houses.
non-caffeinated coffee: In 1903, Ludwig Roselius, a German coffee importer, in an
attempt to rescue a batch of ruined coffee beans, perfected the process of removing
caffeine from the beans without destroying the flavor. He markets it under the brand
name "Sanka." Sanka is introduced to the United States in 1923.
instant coffee: In 1906, George Constant Washington, an English chemist living in
Guatemala, notices a powdery condensation forming on the spout of his silver coffee
carafe. After experimentation, he creates the first mass-produced instant coffee (his
brand is called Red E Coffee).
Learn about Coffee Time - Java Talk (How to make a perfect cup of coffee), How To Use a
French Press (coffee press, plunger press and/or press coffee), How To Use a Moka
Pot (Stovetop Espresso Maker), Espresso Machines (Different Styles for Different
Homes), Storing Coffee Beans, and Coffee Drink Calories.

Coffee Milk (kaw-fee milk) A lot like chocolate milk but with coffee-flavored syrup. It
is milk with sweet coffee syrup added (two tablespoons of coffee syrup to 8 ounces of
milk). The drink is served either by the glass or the half-ping (in a waxed-cardboard
carton). In 1993, after much political debate, it was made The Official State Drink of
Rhode Island, Rhode Island is the only place in the world where you can get this drink.
If you travel more than ten miles from the state border, no one will know what youre
talking about.
In Rhode Island, a milk shake is just what it says: milk to which you add flavoring and
then shake. In most of American, if you order a milk shake, you get ice cream blended
with milk. In Rhode Island and most of New England, you would get chocolate powder or
syrup stirred into milk without ice cream.

History: The Coffee Milk was first introduced to Rhode Islanders in the early 1920s. Two
companies, Autocrat and Eclipse) used to vie for the chocolate syrup business. Their
rivalry ended in 1991, when Autocrat bought the Eclipse brand name and secret formula.
Both labels are now produced by Autocrat and are available in stores.
Coffee Cabinet - When ice cream is added, Coffee Milk is called a Coffee Cabinet or
Coffee Cab. In other words, a cabinet is a local term for a frappe which is a
regional term for an ice cream milk shake. It is though to be called a cabinet because it
unknown originator kept his blender in a kitchen cabinet. Also mixers were often stored
in square wooden cabinets.
Check out Coffee Milk/Coffee Cabinet.

Cointreau (kwahn-troh) - It is colorless, orange-flavored liquor from France.

Colby cheese (khol-bee) - It is a hard cheese that is similar to cheddar cheese,

although it is softer with a more open texture, It may be made from either raw or
pasteurized milk. It is made in the same way as cheddar cheese except that the curd is
not matted and milled.
Colby jack - It is a combination of Monterey Jack and colby cheeses.

colcannon - Colcannon is a famous Irish dish using mashed potatoes and cabbage that
is served in a fluffy pile with a well in the center filled with melted butter, so that you can
dip each forkful into the butter before eating it. It gets its name from the old name
cole for cabbage, which we still use in the term cole slaw or cabbage salad. In most
Irish cookbooks, kale is used instead of cabbage. Also known as Kale Cannon or
Kailkenny. In Scotland this dish is also known as Rumbledethumps. Traditionally eaten at
Lughnasa or Samhain, the Irish version of Thanksgiving. Colcannon is a national Irish
dish of sorts and it is traditional to put coins in the Colcannon (kids absolutely love this
tradition).
In England, this dish is called Bubble and Squeak. The dish is composed of potatoes
mashed up with peas and cabbage and fried. Usually it's eaten for breakfast and is
made by frying on both sides in bacon fat until crisp and brown. The dish originally
contained beef along with the leftover cooked potatoes and cabbage, though today
people don't generally bother with the meat. The name is apparently due to the sounds
that are emitted during cooking, the vegetables bubble as they are boiled and then

squeak in the frying pan.

cold-smoking - Curing meat (hams, sausages, bacon, fish) in the smoke of smoldering
wood or corncobs at temperatures from 60 to 100 degrees F.

Coleslaw (kol-slaw) A cold salad made with shredded cabbage mixed with mayonnaise
as well as a variety of ingredients.
History: The term coleslaw is a late 19th century term, which originated in the United
States. Cole slaw (cold slaw) got it's name from the Dutch kool sla- the word kool
means cabbage and sla is salad - meaning simply, cabbage salad. In English, that
became cole slaw and eventually cold slaw. The original Dutch kool sla was most
likely served hot.

collard, collards, or collard greens (KAHL-uhrd) - Any sort of cabbage in which the
green leaves do not form a compact "head." They are mostly large "kales." Reaction to
the smell of cooking collards separates true Southern eaters from the wannabes, as no
kitchen odor is more distinctive than that of a pot of greens as they come to a boil. In
the South, a large quantity of greens to serve a family is commonly referred to as a
mess o greens. The traditional southern way to cook collards is to boil them with a
piece of salt pork or ham hock slowly for a long time (the longer the better) until they
are very soft. The typical way to serve greens is with freshly baked corn bread to dip into
the Pot-Likker. Pot likker is the highly concentrated and vitamin-filled broth that results
from the long boil of the greens, It is, in other words, the liquor left in the pot.
History: Check out Linda Stradley's History of Collard Greens.

compote (KAHM-poht) - (1) Compote refers to a chilled dish of fresh or dried fruit that
has been slowly cooked in sugar syrup, which may also contain alcohol or liqueur and
sometimes spices. Slow cooking is important for the fruit to retain its shape. (2) Also
called compotier. It refers to a deep, stemmed dish (usually silver or glass) used to hold
fruit, nuts, or candy.

compound butter - Also known as finishing butter, flavoring butter, or beurre

compos in French, A compound butter is butter that has been flavored by blending
softened butter together with various ingredients. These can be savory or sweet.
The recipe for all flavored butters is basically the same: soften unsalted butter and blend
in the flavor ingredients with an electric mixer, beating at medium speed until completely
blended (1 to 2 minutes). Use only fresh herbs and lemon or lime juice. Let the butter
stand for an hour in a cool place, covered, so the flavors can develop; then refrigerate to
harden.
Check out some recipes for Flavored Butters (Compound Butters, Finishing Butter, or
Beurre Compos).

concasse, concasser (kawn-ka-SAY) - A French term for rough chopping of a

food/foods with a knife or for breaking by pounding in a mortar. The term is frequently
used to refer to coarsely chopped fresh tomatoes (peeled, seeded and chopped). It is
often used in Italian-style pasta dishes.

condensed milk - Condensed Milk is pure cow's milk properly combined with
unadulterated cane sugar. The waster content of the milk is evaporated.
History: Gail Borden (18011874), American dairyman, surveyor, and inventor, came up
with the idea during a transatlantic trip on board a ship in 1852 when the cows in the
hold became too seasick to be milked during the long trip, and an immigrant infant died
from lack of milk. He was granted a patent for sweetened condensed in
1856. Condensed milk was not successfully canned until 1885. Condensed milk, initially
sold from handcarts in New York City, became an immediate success in urban areas
where fresh milk was difficult to distribute and store. Condensed milk was very popular
during World War II in England because of how well is kept.

condiment (KON-duh-ment) - A spice, seasoning, or sauce that is used to give relish or

to enhance meat or other foods, and to gratify the taste. Condiments usually supply little
nourishment but add flavor to foods. Ketchup, butter, mustard, salt, mayonnaise, hot
sauce, etc. are considered as condiments. The word is derived from the Latin word

"condire," meaning to preserve or pickle.

conduction - In the process of conduction, heat is transferred directly from one

molecule to another (for example, the hot coils from your stove element heat the castiron frying pan, which then transfers heat to the cheese sandwich being grilled).
Conduction is not a speedy method of cooking, but it does do a good job. The time
cooking takes will depend upon how well your pan conducts heat. Various materials
conduct heat differently, so the material from which cooking utensils are made, makes a
difference to how quickly, and how well, food cooks by conduction. Conduction also takes
place as heat moves through the food itself, cooking it from the outside first and then
moving through the food to the inside.

confectioners' sugar (kuhn-FEHK-shuh-nehrs) - Also called powdered sugar. It is

granulated sugar ground to a powder and sifted. Always sift it before using. In Britain it
is called icing sugar and in France sucre glace. See Sugar.

confit (kon-FEE) - It is French term used to describe a way of preserving meat (usually
pork, goose or duck). It is derived from an ancient method of preserving meat whereby
it is salted and slowly cooked in its own fat. The meat or poultry is salted first and then
slowly cooked in its own rendered fat. The resulting confit is then packed in crocks and
sealed with more fat. Confit can be refrigerated up to 6 months. Confit d'oie and confit
de canard are preserved goose and preserved duck, respectively. You can eat it cold,
thinly sliced, in salads, or use it to add to hot dishes such as the French specialty
"cassoulet".

consomme (kon-somay) - It is from the Latin word "consummare" meaning to "finish

perfectly" and "raise to the highest point of achievement." Consomme is considered one
of the finest of soups. It is a clear soup and it is essential to use stock made from raw
meat, which has been clarified by the addition of beaten egg white and clean eggshells.
consomme Diane - It is made with game.
consomme Amiral - It is made with fish.

comsomme Madrilene - It is a beef consomme with cubes of beef or chicken and

vegetables julienne.
banquet consomme - It contains vegetables julienne and smoked salmon.
consomme frappe - Is an iced or chilled clear soup.

convection - It is the spread of heat by a flow of hot air, steam, or liquid. This flow may
be either natural or mechanical. In a pot of liquid, the liquid closest to the fire is heated
first. As it is heated, it becomes lighter and rises to the top. The cooler, heavier liquid
sinks down, becomes heated in turn, and rises. Therefore, a naturally circulating current
of hot liquid is sent up throughout the pot.

convection oven - Convection ovens are simply traditional gas or electric ovens
equipped with a fan, which circulates the hot oven air around the food. Foods cook more
evenly and faster with this type of oven.

cookie - In America, a cookie is described as a thin, sweet, usually small cake; in

Australia and the UK it is called a biscuit. There are hundreds upon hundreds of cookie
recipes in the United States. No one book could hold the recipes for all of the various
types of cookies.
bar cookies - These cookies are baked in sheets and then cut into squares or bars.
They are a softer type of cookie (more like a cake).
drop cookies - Cookies that are dropped from a spoon. Almost any cookie dough can be
baked as a drop cookie (if additional liquid is added to the batter).
molded cookies - Molded cookies can be shaped by hand, stamped with a pattern
before baking or baked directly in a mold.
pressed cookies - These cookies are formed by pressing dough through a cookie press
(or pastry bag with a decorative tip) to form fancy shapes and designs.
refrigerator cookies - Cookie dough is shaped into logs and is refrigerated until firm.
They are then sliced and baked.

rolled cookies - Rolled or crisp cookies are made from a stiff (or chilled) dough, which
is rolled and cut into shapes with sharp cookie cutters, a knife, or a pastry wheel. They
should be thin and crisp.
History: Check out History of Cookies.

cooking spray - Aerosol cans sold in grocery stores containing vegetable or olive oil,
which can be sprayed in a fine mist. This spray is used for "oiling" cooking pans so food
does not stick. One of the benefits of using cooking spray is that fewer calories are
added than if the pan is coated in oil.

copha - Copha is a solid fat that is derived from the coconut. It is used primarily in
recipes where it is melted and combined with other ingredients and left to set.

coppa - A hard dry sausage of Italian origin that is prepared by combining meat from
the most marbled part of pork necks and shoulders. It is served thinly sliced for
antipasto or on sandwiches or pizza.

coquille ((kok-eeya) - It is French for a shell (of a snail, oyster, or other shellfish).

Coquille St. Jacques (kok-eeya sa zhak) - Coquille is the French word for
"shell. Translated, the name means Shell of St. James. Coquilles St. Jacques are
scallops cooked in white wine with a little salt, peppercorn, parsley, bay leaf, chopped
shallots, and water. A sauce of fish stock, butter, flour, milk, egg yolks, and cream
accompanies them.
History: In the 12th century, the scallop was around the necks, worn on the robes, and
on the hats of pilgrims traveling to the Spanish shrine of St. James the Apostle (St.
Jacques in French) in Campostello, Spain. Galicians who would accept passing pilgrims
into their homes also hung scallop shells over their doors. The shrine of St James ranked

with Rome and the Holy Land as a destination for pilgrims. Pilgrimages were undertaken
as a penance for grievous sins such as murder or adultery, to seek help with health
problems, or simply as an act of worship. The scallop symbol identified them as harmless
pilgrims and allowed them to move unmolested through wars and civil unrest.

cordials - A sweet alcoholic beverage made from an infusion of flavoring ingredients and
a spirit. Today cordials are usually served at room temperature in small glasses.
History: The history of cordials (also called liqueurs) goes all the way back to the 1200s
in Europe, when every sort of spice, fruit, flower, and leaves were distilled or infused in
alcohol in an attempt to discover cures for diseases, the secret of eternal youth, or a
magic portion to turn base metals into gold. Alchemists and monks in monasteries
produced these elixirs behind closed doors and guarded the recipes. A single drink might
call for over 100 different ingredients (many of which are familiar today). In France, in
the 1700s, the character of cordials changed. Their medicinal properties were forgotten
and they began to be consumed for pure pleasure following a meal. They were
named digestif, a drink to aid digestion. A new cordial was often created to
commemorate a victory or other happy occasion. Lighter, sweeter, and more brightly
colored than earlier cordials, they were first cousins to the cordials we enjoy today.

cordon bleu (kor-dohn-BLUH) - It is French for "blue ribbon" or "cord." (1) The term is
now used to mean "an exceptional cook." By the eighteenth century, the term Cordonbleu was applied to anyone who excelled in a particular field. The term became chiefly
associated with fine cooks. (2) There is a cooking school in Paris, established in 1895,
called the Cordon Bleu. The "Grand Diplome" of the Cordon Bleu Cooking School is the
highest credential a chef can have. It is considered to be one of the greatest references
a chef can have. (3) The term is also applied to outstanding foods prepared to a very
high standard, such as a chicken or veal dish stuffed with cheese and ham.
History: There is more than one story on the history of the term.
1.

Some claim this association arose after Louis XV bragged to his mistress, Madame
du Barry, that only man made great chefs. The lady believed otherwise and
invited the king to a small meal prepared by her cuisinire. It was a great success
and the king exclaimed. "Who is the new man you have cooking for you? He is as
good as any cook in the royal household." "It's a woman cook Your
Majesty," Madame du Barry replied, "and I think you should honour her with
nothing less than the Cordon-Blue."

2. A cooking school, called Cordon Bleu, run by Madame de Maintenon, the second
wife of Louis XIV, where each young girl, upon her graduation, wore a blue ribbon
a an emblem of her culinary accomplishment and expertise.

3. It derives from the sixteenth-century French knight's order, Ordre du Saint

Esprit the most exclusive in France, whose members - royalty included - were
called Cordon-bleus after the broad blue ribbons they wore. Nothing was too good
for a Cordon-bleu, and the dinners that accompanied their ceremonious meetings
were legendary.

coriander (CORE-ee-an-der) Coriander is related to the parsley family and native to

the Mediterranean and the Orient. It represents a seeds, a leaf, and a powder used in
cooking. Coriander, the leaf, is also known as cilantro and Chinese parsley. The flavors of
the seeds and the leaves bear no resemblance to each other. The tiny (1/8-inch), yellowtan seeds are lightly ridged. They are mildly fragrant and have an aromatic flavor akin to
a combination of lemon, sage, and, caraway. Whole coriander seeds are used in pickling
and for special drinks, such as mulled wine. Ground coriander seed is also called cumin.

corn - (1) The word "corn" is sometimes used to denote grains in general. Corn was the
term used for whatever grain was the primary crop in a given place. Therefore, corn in
one area might be barley, while in another area it might be wheat. (2) In the U.S., it
applies to "maize" or "Indian corn" which was used for food by the earliest natives of the
Western Hemisphere. Corn had an important part in early tribal ceremonies and
celebrations.
History: Check out History of Corn and Corn On The Cob.

corned beef - A beef brisket (a fibrous, tough muscle located in the belly between the
animal's front legs) is considered the meat of choice, though a bottom round can also be
used. The meat was preserved in brine using a salt so coarse that it was the size of corn
kernels. The traditional corning mix also used saltpeter and spices. Thus, the term "to
corn" was coined, and it refers to the process of making the brine for preserving the
meat for several weeks.
History: Corned beef is of British origin. Corning was a preservation method much used
by their military. It was also found well suited to the rigors of colonial life, as few
communities had butchers. Although the word "corn" is now used as a verb, it originally
was a noun, describing small grains and other, particles. Corned beef was heavily salted
and spiced with ingredients in particulate form. Corned beef was originally made with a
cut known as "silverside" (part of the round).

corn oil - It is made from the germ of the corn kernel. Corn oil is almost tasteless and is
excellent for cooking because it can withstand high temperatures without smoking. It is
high in polyunsaturated fat and is used to make margarine, salad dressings, and
mayonnaise.

cornmeal - In Italy, it is known as polenta. Made from ground corn, fresh ground
cornmeal is excellent flour for baking. It is similar to semolina in texture. Tortillas and
cornbread are two of the most common cornmeal based foods. Cornmeal is versatile
enough to be used in both sweet and savory dishes.
steel-ground cornmeal - The husk and germ have been almost completely removed
from the corn's hull. Because of this, it can be stored almost indefinitely in an airtight
container in a cool, dark place.
stone- or water-ground cornmeal - This cornmeal retains some of the corn's hull and
germ. Because of the fat in the germ, it is more perishable, Store in an airtight container
in the refrigerator for up to four months.

corn salad - It is a salad green (not actually corn), having small, white to pale bluish
flowers and edible young leaves. Mache leaves are tender, velvety green with either a
mild or sweet, nutty flavor. It is also sometimes called mache, field salad, field lettuce,
feldsalat, lamb's tongue, and lamb's lettuce.
It is considered a gourmet green and usually is expensive and hard to find. This plant
grows wild in Europe and is used as a forage crop for sheep. It is a pest in wheat and
cornfields. Chefs, who love these early spring greens, desire it. Mache is very perishable,
so use immediately. Cook it like spinach, or use it in fruit and vegetable dishes.

cornstarch - A white, dense, powdery thickener that is finer than flour. It is extracted
from the starch (endosperm) of the wheat of corn. It must be dissolved in a cold liquid
before it is added to a hot mixture or it will lump. It results in a glazy opaque finish.

corn syrup - Also know as syrup glucose. It is produced when starch granules from corn
are processed with acids or enzymes. It varies in color from clear white to amber. It is
not as sweet as cane sugar and is used a lot in candy making. Baked goods made with
corn syrup retain their moisture and stay fresh longer.
light corn syrup - It has been clarified to remove all color and cloudiness.
dark corn syrup - The more strongly flavored dark corn syrup is a mixture of corn
syrup and refiners' syrup.

cottage cheese - Cottage cheese, as we know, is a soft, lumpy cheese, made from
drained and pressed milk curds. It is a soft, uncured cheese made from skim milk or
from reconstituted concentrated skim milk or nonfat dry milk solids. If the cheese
contains 4% or more of fat, it is called creamed cottage cheese. It has also been known,
at various times in various places, in various name such as pot cheese, smearcase,
bonnyclabber, farmer cheese, sour-milk cheese, and curd cheese.
History: For centuries the standard type of cheese was cottage cheese, made by souring
milk. The technique of using rennet (a substance taken from the stomach lining of
calves) to hard cheese first appeared in Switzerland around the 15th century. Since such
cheese could be stored for lengthy periods, it soon became part of the basic food of
travelers.
The Gaelic term bonnyclabber (bainne clabhair), clabber cheese or clabbered milk dates
back to at least 1631, while the name "cottage cheese" only shows up in 1850 or so. In
the early part of the 19th century, the name for such cheese was "pot cheese," which is
pretty much synonymous with cottage cheese today. By the 1820s, the German
communities of American used the term "smear case" from Schmierkase. Other names
are "farmer cheese," "sour-milk cheese," and "curd cheese."

cotton candy Also known as candy flosh, spun sugar, and sugar cotton wool. A fluffy
confection that is made from long spun sugar threads. Traditionally made by melting
sugar and flossine together in a centrifuge. These resulting strands become long thread
that collect on the sides of the centrifuge.
History: The inventor of cotton candy is uncertain, as there are two claimants. (1) The
city of New Orleans claims that Josef Delarose Lascauz, a dentist, was the inventor of
cotton candy and the cotton candy machine and that it was first introduced at the 1830
World's Fair. (2) Thomas Patton received a patent for the cotton candy machine in 1900
and that cotton candy first appeared in 1900 at the Ringling Bros. Circus.

cottonseed oil - A clear yellow oil with almost no taste. It is produced from the seeds of
the cotton plant and it is primarily used for commercial margarine and salad dressings.

coulis (koo-LEE) - (1) A French culinary term. It is a type of a sauce, usually a thick
one, which derives its body (either entirely or in part), from pureed fruits or vegetables.
A sauce of cooked down tomatoes can be a tomato coulis as can a puree of strained
blackberries. (2) Today coulis also denotes some thick soups made with crayfish, lobster,
prawns, and other crustaceans, the word being employed where bisque has formerly
been used.
History: In old English cookbooks, the word cullis is found but this has fallen into disuse
and coulis has taken its place. At one time, coulis were sauces and also the juices, which
flowed from roasting meat. Some cooks called liquid purees coulis, but only those
prepared with chicken, game, fish, crustaceans, and some vegetables.

Country Captain Chicken A curried chicken dish. The chicken is browned and then
stewed in a sauce of tomatoes, onion, garlic, and curry powder. At the end, golden
raisins are added. The dish is served over rice sprinkled with toasted almonds. As with all
chicken recipes in the South, Country Captain Chicken varies with the cook. Some
recipes call for a long cooking time and other use quick-cooking chicken breasts. One
thing is always certain about this dish; it is perfumed and slightly spiced with curry.
History: For history of the following Country Captain Chicken, Check out Linda
Stradley's History of Poultry Dishes.

court bouillon (koor- bwee-YAWN) - It is a French term that means, "short broth." It is
used in place of water when boiling various types of food (mostly used for poaching fish
or as a base for fish soups). The broth is made of wine, water, herbs, and spices. It
usually is also flavored with onions, celery, carrots and cloves.

couscous (KOOS-koos) - It is a French term that comes from the Arabic word kuskus,

which in turn evolved from another Arabic word, kaskas, meaning "to pound, to make
small." It is the national dish of Morocco. There are a number of recipes for couscous,
which vary from one part of the world to another. It basically is a dish consisting of tiny
pellets of crushed durum wheat or rice and salted water. The large-grain couscous has
grains about the size of peppercorns, while regular couscous is very similar to Cream of
Wheat in size. It has been a staple food in all the Middle East countries and North Africa
from the earliest times. It is an Arab dish that was adopted from the Chinese method of
steaming rice or other cereal grains over cooking meat.
couscousier - This is the traditional pot in which couscous is cooked. It looks like an
enormous double boiler with a deep bottom and a perforated top in which the couscous
grain is steamed over an aromatic spicy stew.

cover charge - A fee levied by restaurante "to cover" the cost of tablecloths, napkins,
cutlery, glasses, etc. It has also become the custom for nightclubs, which offer
entertainment as well as food and drink, to levy a cover charge of these professional
services.

crab boil - It is a phrase that describes a mixture of dried herbs and spices that are
added to water in which crab, shrimp, or lobster is cooked (it's strong, pungent and
spicy). They come either in a flow-through packet, in dry powdered form, or as a liquid
concentrate. The blend is sold packaged in supermarkets or specialty stores. Crab boil
includes some or all of the following: whole allspice, bay leaves, hot chiles, cloves,
ginger, mustard seeds, and peppercorns.

Crab Louie Salad This famous west coast salad is also called King of Salads, and is
sometimes written as Crab Louis Salad. Today there are as many versions of this famous
salad as there are cooks.
History: For history of Crab Louie Salad, check out Linda Stradley's History of Salads
and Salad Dressings.

cracklin, cracklings Also called gratons or grattons by the Cajuns. Cracklings are bits

of roasted or deep-fried pork skins. You can make your own, or you may be able to find
them at small Mom & Pop groceries.
History: During slavery, after the slave-owner had rendered his pork fat, the skin was
given to the servants. They would then deep-fry this skin and eat then plain or stirred
into cornbread batter, and baked delicious cracklin' bread.

cranberry (Vaccinium macrocarpon) As cranberries bounce when theyre ripe, they

are also called bounceberries. Also since their blossom resembles the neck of a sand hill
crane, thus another name, crane-berries. Gradually, this word became cranberry, the
name we use today. These berries, blueberries and Concord grapes are North Americas
only true native fruits. They are grown in huge, sandy bogs on low, trailing vines across
northern North America. Cranberries are usually harvested in September and October.
Although, they can be hand-scooped (dry-harvested), most are mechanically harvested
while the bogs are flooded.
History: The cranberry helped sustain Americans for hundreds of years. Native
Americans used cranberries in a variety of foods. They also used it as a medicine to treat
arrow wounds and as a dye for rugs and blankets. Ripe berries were mixed with fat and
meat to make pemmican. Native Americans taught the Pilgrims how to use cranberries.
The Pilgrims considered cranberries such a delicacy that in 1677 the Plymouth colonists
sent 10 barrels of them to King Charles II. The tart fruit did not impress him.
Cultivation of the cranberry began around 1810. Captain Henry Hall (a veteran of the
Revolutionary War), of Dennis, Massachusetts, made an accidental discovery that led to
their commercial cultivation. He noticed that the wild cranberries in his bogs grew better
when sand blew over them. Captain Hall began transplanting his cranberry vines, fencing
them in, and spreading sand on them himself.

crawfish (craw-fish) - Sometimes it is also spelled crayfish but the word is always
pronounced crawfish. Crawfish resemble tiny lobsters, but are also know in the South as
mudbugs because they live in the mud of freshwater bayous. They are more tender than
lobster, more delicate than shrimp, and has a unique flavor all its own. These delicious
crustaceans are now raised commercially and are an important Louisiana industry.
Louisiana is famous for its Cajun cuisine of which crawfish is a traditional element.
History: The local Indians are credited with harvesting and consuming crawfish even
before the Cajuns arrived. They would bait reeds with venison, stock them in the water,
and then pick up the reeds with the crawfish attached to the bait. By using this method,
the Indians would catch bushels of crawfish for their consumption. By the 1930s, nets
were substituted, and by the 1950s, the crawfish trap was used. Crawfish have become
synonymous with the hardy pioneers that settled there after being forced to leave their

homes in Nova Scotia, but up until 40 years ago crawfish were used mainly as bait; it
took too much effort to remove the meat from the tiny crustacean.

crawfish boil A traditional event or party where friends and family gather to feast on
pounds of steaming, boiled crawfish that are highly seasoned with a secret blend of
Cajun spices, and served with boiled skin-on potatoes, whole onions, and corn-on-thecob. In the Spring, whole families will go out fishing on the bayous or crawfish farms in
an age-old tradition that thrives to this day. Boiling crawfish is an art and every cook
seems to have their own recipe and opinions about what should and should not go into
the pot.
History: Learn more about the Crawfish Boils and also how to have your own Crawfish
Boil.

crayfish - See crawfish.

cream - (1) To work one or more foods until smooth and creamy with a spoon or
spatula, rubbing the food against the sides of the mixing bowl until of the consistency of
cream. See creaming. (2) A rich filling for cakes, eclairs, cream puffs, flans, or fancy
tarts. It is somewhat similar to custard filling. (3) The rich, fatty, aggregation of oil
globules found in milk. Learn more about the different types of Cream.
half and half cream - It is a blending of heavy cream and milk and has about 12%
butterfat, 7% milk solids, and 51% water.
heavy cream - Also called whipping cream. It contains about 40% butterfat, 5% milk
solids, and over 50% water.
light cream - It contains about 20% butterfat and 7% milk solids; the rest is water.
sour cream - This is cream that has been processed commercially so as to be soured
under ideal conditions. It contains about 20% butterfat, 7% milk solids, and the
remainder is water.

cream cheese - It is a soft, white, smooth, cheese that melts quickly and should not be
frozen. It is similar to unripe Neufchatel cheese but has a higher fat content. It is one of
the most popular soft cheeses in the United States.

creaming - Creaming incorporates air into the butter, margarine, or vegetable

shortening to give the cake a light, fine-grained texture. When creaming butter and
sugar together, beat sugar gradually into room temperature butter to be sure it is
absorbed. If you use an electric mixer to cream, use medium speed. Excessive speed can
damage the air bubbles and melt the butter, resulting in a loss of volume and a cake
that's too dense.

cream of tartar - Cream of tartar or tartaric acid is a natural component of grapes.

Utilizing leftover particles from wine production creates this fine white powder.
Crystalline acid deposits form on the inside walls of wine barrels and these deposits are
purified and tartaric acid is pulverized into a fine powder. It is also added to baking soda
to create baking powder.

cream puff - A very light, delicate, hollow pastry puff made from choux pastry. It is
usually filled with a sweetened whipped cream or custard. Sometimes they are filled with
savory fillings (such as chicken salad). See pate a choux.

eam sauce - See bchamel sauce.

creme (krehm) - It is the French word for "cream." (1) It refers to a puree of
vegetables. (2) Refers to custard like (such as caramel custard) pudding. (3) It also is
the cream-like foam on top of a well-made espresso. (4) A term used to distinguish
those liqueurs, usually French that have an unusual amount of sweetness.

alla cream - It refers to a dish with a cream sauce.

creme anglaise (krehm ahn-GLEHZ) - Anglaise means "English." It is French custard,

which can be served either, or cold. Also called cream inglese.

crema catalana - The Spanish name for creme brulee. See creme brulee.

creme brulee (krem broo-LAY) - It is simple custard of nothing more than cream, eggs,
sugar, and vanilla that is topped with a caramelized topping.
History: The origins of this custard are very much in contention, with the English,
Spanish, and French all staking claim. (1) The Spanish have taken credit for this dessert
as Crema Catalana since the 18th century.
(2) The English claim it originated in the 1860s at Trinity College, Cambridge. It is said
that it was born when an English chef accidentally burned custard he had sprinkled with
sugar. The chef then passed it off as an original creation calling it burnt cream. It is also
called Trinity Cream and Cambridge Burnt Cream.
Around the end of the 19th century, the French translation came into vogue. It is
thought that Thomas Jefferson, who loved the dish, may have influenced the dish to be
called creme brulee. The theory is that Jefferson always referred to this dish by its
French name and before long, American and English people were doing the same.
Whatever its origins, creme brulee came to the U.S. sometime in the 19th century in
New Orleans. It wasnt until the 1980s that creme brulee gained popularity after being
introduced by Chef Alain Sailhac of New York's Le Cirque restaurant.

creme chantilly - It is lightly whipped cream, which has been sweetened with sugar
and flavored with vanilla. It is used with many cakes and meringues.
History: This cream is named after the city of Chantilly in France was the heavy cream
was first produced at a dairy there.

creme de cacao - It is a dark, chocolate flavored liqueur created by soaking parts of the
cocoa plant in spirit-laced sugar syrup.

creme de Menthe - It is the most popular of liqueurs and it tastes of fresh mint. It
comes in green and white colors. It is commonly served after dinner.

creme fraiche (krem FRESH) - It is a matured, thickened cream that has a slightly
tangy, nutty flavor and velvety rich texture. The thickness can range from that of
commercial sour cream to almost as solid as room temperature margarine. In France,
the cream is unpasteurized and therefore contains the bacteria necessary to thicken it
naturally. In America, where all commercial cream is pasteurized, the fermenting agents
necessary can be obtained by adding buttermilk or sour cream. To make creme fraiche,
combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover
and let stand at room temperature from 8 to 24 hours, or until very thick. Stir well
before covering and refrigerate up to 10 days. It is an ideal addition for sauces or soups
because it can be boiled without curdling. It is also delicious spooned over fresh fruit or
other desserts such as warm cobblers or puddings.

Creole cuisine (CREE-ol) - (1) The word originally described people of mixed French
and Spanish blood who migrated from Europe or were born in southeast Louisiana. (2) It
is also a local term used in the New Orleans area meaning the finest regionally raised
products (such as Creole garlic, Creole tomatoes, etc). (3) Today the term has expanded
and now embraces a type of cuisine. Creole cuisine uses more spices than Cajun cuisine
and is considered more sophisticated and complex. Cajun cooking is "city cooking." New
Orleans, the capital of Creole cuisine, had established a culinary reputation by early 19th
century.
History: The Creoles were the European born aristocrats, wooed by the Spanish to
establish New Orleans in the 1690's. Second born sons, who could not own land or titles
in their native countries, were offered the opportunity to live and prosper in their family
traditions here in the New World. They brought with them not only their wealth and
education, but also their chefs and cooks. With these chefs came the knowledge of the
grand cuisines of Europe. The influences of classical and regional French, Spanish,
German and Italian cooking are readily apparent in Creole cuisine. The terminologies,
precepts, sauces, and major dishes carried over, some with more evolution than others,
and provided a solid base or foundation for Creole cooking.

Creole cooking is based upon French stews and soups, and is influenced by Spanish,
African, Native American, and other Anglo Southern groups. The Spanish brought into
the cuisine the use of cooked onions, green peppers, tomatoes, and garlic. African chefs
brought with them the skill of spices and introduced okra. Native foodstuffs, such as
crawfish, shrimp, oysters, crabs, and pecans found their way into both Cajun and Creole
cuisine. From the Choctaw Indians came the use of file, a powdered herb from sassafras
leaves, to thicken gumbo. One factor typically overlooked in the development of Creolestyle cooking was that it was food prepared for affluent whites by their black slaves and
servants. So often the emergence of a new dish was the result of creative chefs
intermingling their cooking experience and heritage with the tastes of their employers.

crepe (krayp) - Crepe is French for "pancake" is derived from creper meaning "to crisp."
It is used in referring to the final filled culinary creation and also the "pancake" made
from batter. Though the French word has been adopted in the U.S. the crepe is by no
means exclusively French. Almost every nationality developed its own version. This
culinary delight is almost as old as civilization itself and through the years has been
perfected in humble kitchens of the world. A crepe is made from batter comprising
beaten eggs, flour, melted butter, a pinch of salt, and a liquid (such as water, milk, or
even beer). The batter is poured into a frying pan containing hot oil or butter and fried
on both sides until fairly crisp.

Crepes Suzettes (krayps soo-ZEHT) - Probably the most famous crepe dish in the
world. In a restaurant, a crepe suzette is often prepared in a chafing dish in full view of
the guests. They are served hot with a sauce of sugar, orange juice, and liqueur (usually
Grand Marnier). Brandy is poured over the crepes and then lit.
History: Check out History of Crepes Suzette.

crimp - (1) To seal a double crusted pie by pinching the edges together. (2) To gash a
freshly caught fish on both sides of the body at intervals of about one and one-half
inches. The fish is then plunged into ice-cold water for about one hour. This is done to
keep the flesh firm and to retain the original flavor.

crisp - (1) To make crisp by immersing in cold water or refrigerating. This is used

particularly with greens. (2) To crisp foods by heating in the oven. (3) A crisp is fruit
topped with a crumbly mixture of butter, sugar, flour and, sometimes, nuts. Other crisp
toppings include oatmeal, buttered breadcrumbs, cookie crumbs, graham cracker
crumbs, and cake crumbs.

croissant (kruh-SAHNT) - Croissant is the French word for "crescent-shaped." Originally

the croissant was made from rich bread dough but is now usually made with dough
similar to puff pastry. Layers of dough are separated by butter creating a flaky, moist,
richly flavored pastry. They can also be served stuffed.
History: It originated in 1686, in Budapest, when the attacking Turks were defeated
thanks to the bakers (during their night baking, detected the enemy's approach and
gave the alarm in time). The bakers were granted the privilege of making a special
pastry, which they shaped into crescents like the crescent moon on the Turkish flag.
They called them gipfel. When Marie Antoinette became the Queen of Louis XVI, she
brought the recipe with her to France. The French bakers enriched the dough and
developed the process of refrigerating the dough after each butter application and of
folding and refolding the dough.

croquembouche (kroh-kum-boosh) (French) The word can also be written croque-enbouche. It derives from the French word croquer meaning to "munch or crunch" or
"crisp-in-the-mouth." The term applies to foods that are glazed with sugar. A
croquembouche consists of balls of baked choux pastry (called profiteroles and cream
puffs) stacked in a pyramid (cone shape). The pastry is covered with spun caramelized
sugar. It is considered the traditional French "wedding cake" and when featured as a
wedding centerpiece, it is known as a piece monte. It also plays an important role at
French baptisms, christenings, and other French gatherings.
History: French Chef Antonin Careme (1783-1833) is created with popularizing
croquemboche. He was known for the eatable architectural structures he created from
the choux pastry puffs.

croquette (kro-ket) - Croquette is derived from the French word "croquer" meaning to
"crunch or munch." Ette is a suffix meaning "small." It literally means "a small crunchy
morsel." Croquettes come in various shapes such as balls, pear-shaped, and barrelshaped. They are made from a wide variety of ingredients, such as minced meat, fish or
poultry, mashed potatoes, rice, tapioca, and semolina. The main ingredient is bound with

egg yolk or a mixture of butter, egg, flour, and milk. It is fried in hot oil until golden
brown and crispy.
crochette - This is the Italian croquette. Its main ingredients are bound with a
bchamel sauce.

crostini (kroh-STEE-nee) - Crostini means "little toasts" in Italian. Technically, the

appetizer is named after the toast that makes up its base. They are small slices of bread,
usually brushed with olive oil or butter, then toasted. They are then topped with a variety
of savory toppings. They are the Italian version of canaps. A long thin loaf (such as a
baguette bread) will work well. Slice it on a diagonal into half-inch slices. The topping
should be spread about a quarter-inch thick. In addition to bread, you can also use
polenta squares, cut to the same size and fried for a few minutes, or until crisp and
golden, in hot oil.

croute (KROOT) - In French the word means "crust." (1) It is the French culinary name
for round or oval pieces of stale bread fried in butter (or any other fat). They are used as
a foundation upon which all manner of fish, meat, and vegetables preparations are
served either as hors d' oeuvres, canaps, or for garnishings. (2) Also the name of thin
slices of stale crusty bread, toasted or not, which are added to some soups at the time of
serving.

crouton (KROO-tawn) - The French culinary name for a small piece of bread (usually
cube or dice shaped), which has been browned by toasting, baking, or frying. Croutons
are used as a garnish or an accompaniment for everything from soup to salads.

crown roast - A crown roast is made from either lamb or pork. It is made from the rib
chops, using enough ribs (two racks or parts of two), to make a handsome crown. After
it is cooked, the tips of the bone are often covered with paper frills.

crumpet (KRUHM-pit) - Crumpets are British griddlecakes. A cross between a pancake

and an American-style English muffin, the crumpet is a soft yeast-raised bread that is
poured into special rings about the size of a small pancake (flat discs about three inches
across and an inch or so deep), then baked on a stovetop. They are similar to an English
muffin (one side is smooth, the other full of tiny holes) but flatter. You don't slice a
crumpet and it is best toasted. Some, especially in the north of England, call crumpets
muffins, while others, particularly in the Midlands call them pikelets (a much thinner and
bigger version of a crumpet).
History: British history relates to them as teacakes. Crumpets have been known for
several centuries, though the origin of the name is obscure. There are records as far
back as the 14th century where they are called a crompid cake. Crompid means "curved
up" or "bent into a curve", which is what usually happens to thin cakes baked on a
griddle; the word may be linked to crumb, crimp and other words from a common
Germanic origin. In the 1930s, the word crumpet became British English slang for a
woman regarded as an object of sexual desire.
pikelet - A much thinner and bigger (size of a dinner plate) version of a crumpet.
Usually made from a mixture of whole wheat and white flour. It is though that the word
comes from the Welsh bara pyglyd meaning "pitchy bread" because of it color.

crustacean (krust-ashan) - Crustacean derives from the Latin word "crusta" meaning
"crust, shell, or hard surface." "Cean" is the Latin suffix indicating "belonging to." The
word came to mean a class of animals, mainly sea animals, with hard shells (edible
shellfish with shells, such as crabs, crawfish, lobster, langoustine, mussels, scallops,
scampi, and shrimp).

cube - Cut into small, straight-sided cubes. The size is specified if it is critical to the
recipe. Larger cubes are often called chunks.

cuccia (koo-CHEE-nah) - It is the Italian word for "cooking" or "kitchen."

cuisine (kwee-ZEEN) - The work cuisine has come to mean the "art of cooking" or

"cookery" in France and throughout the world. It derives from the Latin
word coquinameaning, cooking and from the word coquere meaning to cook.
haute cuisine (OHT kwee-zeen) - See haute cuisine for history.
cuisine naturelle - This was a movement in the 1970s and 1980s which emphasized
natural products in all dishes and avoided the use of cream, butter, oil, fat, lard, and
used very little sugar.
cuisine bourgeoise - A French cooking style that varies from region to region, based
solely on local ingredients. Can best be described as high quality home cooking
cuisine Francasise - Literally means the "new French cooking." This movement was
started in 1974. It avoids rich, flour-thickened sauces in favor of reduced stocks and it
placed strong emphasis on the ingredient's freshness, lightness of texture, clear flavors,
simplicity, and aesthetic presentation.

cuitlacoche (whett-lah-KOH-chay) - Also called huitlacoche, corn mushroom, maize

mushroom, Mexican truffle, and corn smut or smut corn. It is a costly and much-coveted
corn fungus or parasite that occasionally balloons on sweet corn causing kernels swell to
10 times their normal size during the rainy season. It is very popular Mexican delicacy
and considered a gourmet rage in the United States. It is often compared to caviar or
truffles (not so much in terms of taste but cost and delicacy). Its earthy, smoke-like
flavor is reminiscent of mushrooms. It is sold canned and frozen in gourmet markets. It's
used in a variety of dishes--typically appropriate for dishes that call for cooked
mushrooms.
History: The Aztecs are said to have prized cuitlacoche and the Hopi Indians thought it a
delicacy and gathered it when young and tender. The black spores were referred to as
"excrement of the gods." Cuitlacoche became acceptable on elite tables in the 1950s
when Jaime Saldvar, a Mexican restaurant owner, created a preparation, in crpes with
bchamel sauce at his restaurant. Saldivar is said to have created a sensation when
he combined a Mexican product with French crepes. By 1990s, the fungus had become
known as the "Mexican truffle" and it formed the mainstay of the so-called "nueva cocina
mexicana.

culinary (KYOO-li-NER-ee or KUFL-i-NER-ee) - Comes from the Latin word "culina"

which means a kitchen. Today the word means anything to do with cooking.

cumin (KUHM-in) - Same as ground coriander seed that is produced by the cilantro
plant at full maturity. Also see coriander.
History: Cumin is native to countries that border the Mediterranean Sea; the ancient
Persians, the Egyptians, and the Hebrews used cumin. During ancient Roman times,
when pepper was hard to get, cooks substituted cumin seed for the pepper.

curdle - The undesirable effect of overcooking. When a food (usually a dairy product
based sauce or custard) becomes lumpy or separated and forms curds.

currant - This fruit gets its name from Corinth, a once famous city of ancient Greece,
where currants were cultivated and exported in considerable quantities. It is related to
the gooseberry and there are black, red, and white currents. The black ones are
generally used for preserves, syrups, and liqueurs (such as cassis), while the red and
white berries are usually eaten raw. Currant can also refer to a small Zante grape that
originated in Greece that is used for baking.

curry - A curry is basically a sort of stew containing vegetables, spices, and usually
some kind of meat often served over rice. It is the mainstay of Indian cuisine. While we
usually think of curry as a very spicy dish, there are also many subtle and mild curries.
The origin of word is rather straightforward: it comes from Tamil, a language found
primarily in Southeastern India and Sri Lanka. The Tamil word kari means "sauce or
relish for rice. Subsequent forms included "carree," "carrye" and "kerry" before our
modern spelling "curry" became current in the 18th century
curry powder - The spices for curry powder have varied for thousands of years. The
word curry comes from the South Indian word kari, which means "sauce." Curry powder
is not one single spice (it actually is a blend of many spices). Curry powder should not be
confused with curry leaves, which are obtained from a native tree of India. Curry powder,
as we know it in the United States, simply does not exist in Indian cooking. Spices
should be bought whole and ground and blended as needed. This way the flavors are
truly aromatic and blends are tailor-made to suit individual recipes and personal taste.
There are a lot of variations in curry powder blends. As a general rule, a curry powder
blend will contain six or more of the following items: cumin, coriander, fenugreek,
turmeric, ginger, pepper, dill, mace, cardamon, and cloves.

custard - Custard is a combination of eggs and milk, which may be sweetened or

unsweetened, cooked in a double boiler (as soft custard), or baked (which gives it a
jelly-like consistency). Custards require slow cooking and gentle heat in order to prevent
separation (curdling).
History: Custards as we know them today date back to the Middle Ages when it was used
as a filling for a Flan or a Tart. The word custard is derived from "crustade" which is a
tart with a crust. After the 16th century fruit creams became popular and it was about
this time that custards were made in individual dishes rather than a filling in a crust.

cut in - To work with a pastry blender or two knives until sold fat and dry ingredients are
evenly and finely divided, especially in making dough.

Dagwood - It is a multi-layered sandwich with a variety of fillings. Used to denote a

sandwich put together so as to attain such a tremendous size and infinite variety of
contents as to stun the imagination, sight, and stomach of all but the original maker.
History: - For a history of the Dagwood Sandwich, check out History of Hoagies,
Submarines, Po'Boys, Dagwood, and Italian Sandwiches.

daikon radish (DI-kuhn; DI-kon) - The word Daikon actually comes from two Japanese
words: dai (meaning large) and kon (meaning root). Daikon is a root vegetable said to
have originated in the Mediterranean and brought to China for cultivation around 500
B.C. Roots are large, often 2 to 4 inches in diameter and 6 to 20 inches long. There are
three distinct shapes - spherical, oblong and cylindrical. Radishes have been developed
in the Orient which develop very large roots, reportedly up to 40 or 50 pounds, and with
leaf top spreads of more than 2 feet (they require a long growing season for such
development. These types are grown in the U.S., mainly by Orientals for use in oriental
dishes). Most of the commonly available Chinese radishes are white, but some are
yellowish, green or black.
For more information on the daikon radish, click HERE.

dandelion green - A dark green, thick, jagged-edged leaf from the dandelion plant.

Dandelion greens have a slightly bitter flavor with a bite, which intensifies as the greens
age. The leaves may be served raw, in a mixed salad, or cooked like spinach. If you pick
your own, make sure that they are chemical free.

dash - A measuring term referring to a very small amount of seasoning added to food.
In general, a dash can be considered to be somewhere between 1/16 and a scant 1/8
teaspoon.

dates - One of the earliest fruits know to man, dates were grown in Mesopotamia (now
Iraq) and in Egypt more than 5,000 years ago. Called "the candy that grows on trees,"
they served as food for camel caravans making treks across the dessert.

delicata squash (dehl-ih-KAH-tah) - It is a winter squash that grows only 6 to 9 inches

long and 2 to 3 inches in diameter. It has a small seed cavity yielding lots of edible flesh.
The skin is also edible. It ranges in color from cream to yellow with green stripes.

Delmonico Steak - The meaning of a Delmonico steak has changed over the years and
from place to place. Depending on the place, the name today is regularly used as a
synonym for a club steak, a New York strip steak, a boneless rib-eye steak, and several
other cuts, as described below. This is unfortunate because the name originally applied
to a very rare, tender and tasty steak that became world-famous in the 19th Century.
History: The Delmonico restaurant in New York City was a luxury restaurant that was
open from 1835 to 1881. Under the direction of French chef Charles Ranhofer (19361899), the restaurant set the standard for gourmet food. The restaurants Delmonico
Steak was a tender strip of boneless top loin. It originated between 1840 and 1850 as
the house cut at Delmonico's Restaurant.

demi-glace (DEHM-ee glahs) - French word meaning "half-glaze." A mixture of equal

proportions of brown stock and brown sauce that has been reduced by half until it can
coat a spoon. See Espagnole sauce (brown sauce) for more information.

dessert (di-ZERT) - Meaning a usually sweet food served as the final course of a meal.
The word was first recorded in 1600 and it derives from a French word meaning, "to
clear the table." This etymology is still reflected in current table service, where it is
customary to remove everything from the table that's not being used (salt/pepper
shakers, breadbaskets, sometimes even flowers) before serving dessert.

deviled (1) A term describing food that is dark, rich, chocolate, spicily piquant or stimulating it
is "deviled." Means a highly seasoned, chopped, ground, or whole mixture that is served
hot or cold. Many foods, including eggs and crab, are served "deviled."
From the Oxford English Dictionary - the 1786 reference is the first use of this word in
print:
"Devil...A name for various highly-seasoned broiled or fried dishes, also for hot
ingredients. 1786, Craig "Lounger NO. 86 'Make punch, brew negus, and season a devil.
(2) The earliest use of this culinary term was typically associated with kidneys and other
meats, not stuffed eggs.
(3) The term "deviled" referring to meat, fish, and cheese spreads, is somewhat
different. Spiced potted meats have been popular for centuries. William Underwood
introduced his famous deviled ham in 1867.
James Boswell (1740-1795), Samuel Johnson's biographer, often referred to partaking of
deviled bones for supper. In a biography published in 1791, James Boswell referred to
partaking of a dish of devilled bones for supper. The bones were generally those of cold
poultry, game or beef. The pieces of meat were covered with what was then called devil
sauces. NOTE: This may be the earliest published use of the word devil as a cooking
term meaning to cook something with hot spices or condiments. Most Food historians
believe that the term was adopted because of the connection between the devil and the
excessive heat in Hell.

Devil's Food Cake - A light-textured chocolate layer-type cake with a deep reddish
brown color. The cake generally has more baking soda, a stronger flavor, and a darker

color than regular chocolate cake. Devil's food cake was the favorite dessert of the early
1900s.
History: For the history of Devil's Food Cake, check out Linda Stradley's History of
Cakes.

Devonshire cream (DEHV-uhn-sheer) - Originally from Devonshire County, England, it

is a thick, buttery cream often used as a topping for desserts. It is still a specialty of
Devon, Cornwall, and Somerset, as this is where the right breed of cattle is raised with a
high enough cream content to produce clotted cream. It is also known as Devon
cream and clotted cream. Clotted cream has a consistency similar to soft butter. Before
the days of pasteurization, the milk from the cows was left to stand for several hours so
that the cream would rise to the top. Then this cream was skimmed and put into big
pans. The pans were then floated in trays of constantly boiling water in a process known
as scalding. The cream would then become much thicker and develop a golden crust,
which is similar to butter. Today however, the cream is extracted by a separator, which
extracts the cream as it is pumped from the dairy to the holding tank. The separator is a
type of centrifuge, which extracts the surplus cream at the correct quantity so that the
milk will still have enough cream to be classified as milk.

dice - To "dice" means to cut food into cubes (the shape of dice in a game), which are
more or less even. The dimension of the dice varies, with recipes calling for ingredients
to be cut anywhere from 1/8-inch dice, to a 1/2-inch dice. If the recipe doesn't specific
the dimension of the dice, then go for a 1/4-inch.

Dijon mustard - (dee-ZHOHN) - "Dijon" is the general term of a style of mustard

produced in Dijon, France, and only mustard made there may label itself as such. Grey
Poupon mustard is the only exception. They have been licensed to produce it in the U.S.
Dijon and Dijon-style mustard is made from husked and ground mustard seeds, white
wine, vinegar, and spices.

dim sum (dihm suhm) - In Cantonese, Dim Sum means "the heart's delight" or "touch
the heart." They are also know as Yam Cha. Dim Sum is Cantonese cuisine that comes
mainly in the form of steamed and fried dumplings containing a wide array of fillings.

They are usually served in tiers of bamboo steamers or small to medium-sized plates (so
that many different varieties can be sampled) or they are served like "dessert carts".
That is a cart filled with several different types for people to pick and choose from. Long
before the Spanish created tapas and the Americans discovered finger foods, the
southern Chinese were gathering for yum cha (tea) and sampling savory morsels known
as dim sum.

Dirty Rice - Dirty rice is a Cajun (South Louisiana) specialty. Dirty Rice gets its name
from the appearance of the finished dish. The chopped up meats that are added gives it
the appearance of "dirt" mixed in with the rice. It is white rice cooked with chopped or
ground chicken livers and gizzards, onions and seasonings. The ground giblets give the
rice a 'dirty' appearance, but an excellent flavor. You can use your favorite meat, poultry
or sausage.

disjoint - To separate joints of poultry or break into pieces.

dissolve - To stir a solid food and a liquid food together to form a mixture in which none
of the solid remains. Sometimes heat is needed to form the mixture.

divinity - A delicate, soft-textured candy that is made by slowly beating hot, cooked
sugar syrup into beaten egg whites. Chopped nuts or candied fruit and food coloring can
be added.

dolce/dolci - Literally means "sweet." When found on a menu, the term refers to
desserts.

dollop - To place a scoop or spoonful of a semi-liquid food, such as whipped cream, on

top of another food. The term also refers to the scoop or spoonful of food, as in "a dollop
of whipped cream."

dolmades (dol-mathes) - Dolmades derives from the Turkish word "domla" which means
"stuffed" or "any stuffed food." Today the word "dolmades" means grape vine leaves or
cabbage leave that are stuffed. It also can describe a cooked food which is presented in
the shape of a cigar.

dot - To cover the surface of food with small amounts of butter before baking or
broiling.

double-creme cheese - A soft cream cheese made in many parts of France.

dragree (dra-ZHAY) - They are tiny round, hard candies used for decorating cakes,
cookies, and other baked goods. They come in a variety of sizes (from pinhead to 1/4inch) and colors, including silver. They are not edible and can be found at any specialty
party store. Dragrees can also be almonds with a hard sugar coating that are edible and
probably can be found at your local pastry shop.

drawn butter - An American term for butter that has been defatted and cleared of all
cloudy residue and impurities. See clarified butter.

dredge - To lightly coat food that is going to be fried with flour, breadcrumbs, or
cornmeal. The coating helps to brown the food and provides a crunchy surface. Dredged

foods need to be cooked immediately. Breaded foods (those dredged in flour, dipped in
egg then dredged again in breading) can be prepared and held before cooking.

duxelle (dook-SEHL) - Finely chopped mushrooms that are cooked in butter with
shallots and wine. When cooked dry, duxelle make a good filling for omelets, fish, and
meat. They may also be moistened with wine or broth and served as a sauce. Duxelle
are also flavored with fresh herbs and brandy or Madeira wine.
History: This is the creation of La Varenne, the great chef employed by the Marquis
d'Uxelles in 1650. La Varenne is said to have been the first great French cook of modern
time. His cookbook, called "Le Cuisinier Francois," published in 1650 is considered to be
a primer of the French cuisine.

eau de vie (oh-deuh-VEE) - Translated from the French, eau-de-vie means "water of
life." It is an alcohol distillate that is rich with taste, flavor, and aroma. The French use
the expression "eau-de-vie" as a generic term for all brandies. It is unlikely, however,
that you will hear Cognac and Armagnac ordered in this manner.

Edam cheese (E-dam) -Edam cheese was first made in the vicinity of Edam in the
Province of North Holland, Netherlands. It is known in the Netherlands by various local
names, such as manbollen, katzenkopf, and tete de maure. Like gouda, it is a semi-firm
to hard, sweet-curd cheese made from cow's milk. Originally it was made from whole
milk, but now the fat content of the milk is usually reduced to about 2.5%. Edam cheese
is also made in the U.S. It is usually shaped like a flattened ball, but in the U.S., it is
made also in a loaf shape. It is coated in a red wax with a creamy yellow, semi soft to
hard interior. It melts quickly under heat when shredded.

Edible Flowers - To learn about Edible Flowers, check out Linda Stradley's web page
on Edible Flowers.

Egg Cream Despite it name, the Egg Cream contains no eggs or cream. The basic
ingredients are milk, seltzer, and chocolate syrup. Egg Cream will lose its head and turn
flat if not drunk immediately or within three minutes. It is perfectly proper to gulp an

Egg Cream. Soda fountains all over New York City have their own version and the Egg
Cream has become a New York institution. For many years, the Egg Cream remained a
product sold only through New York soda fountains. It is being bottled now by a couple
of small companies. True New Yorkers insist that it is not a classic Egg Cream without
Foxs U-Bet Chocolate Syrup.
History: Check out history of New York Egg Cream.

eggnog - A chilled Christmas beverage that consists of a blend of milk or cream, beaten
eggs, sugar, nutmeg, and usually liquor of some kind (rum, brandy, or whiskey). The
recipe for eggnog has changed very little in the last 150 years.
History: Check out History of Eggnog.

eggplant, Aubergine - A member of the nightshade family, the eggplant is related to

the potato, tomato, and pepper and has its origins in India and Southeast Asia. Arab and
Asian traders brought eggplant to the Middle East, North Africa, and finally Europe. The
first eggplants were small, round, egg-shaped and white (that's how this vegetable got
its name). The prime eggplant season is July through October, but the purple variety is
available all year long. Learn more about the Eggplant.
Italian or Mediterranean eggplant - The teardrop-shaped or pear-shaped purple
eggplant is the standard eggplant.
Japanese eggplant - It is long (6 to 8"), slender and lavender in color.
Chinese eggplant - Follows the slender proportions of the Japanese variety.
Thai and Indian eggplants - Can be found in shades of green, purple, striated green
and white. They are the size of cherries.

Eggs Benedict - A breakfast or brunch specialty consisting of two toasted English

muffin halves, each topped with a slice of ham or Canadian bacon, a poached egg, and
some Hollandaise sauce.
History: Check out History of Eggs Benedict.

Eggs Sardou (sahr-DOO) - This is one of New Orleans' grand egg dishes, created, as
were so many classic dishes, at the famous Antoine's Restaurant. It consists of poached
eggs, topped with creamed spinach, artichoke hearts, and hollandaise sauce.
History: Legend has it that Antoine Alciatore (18224-1877) created this dish especially
for French playwright Victorien Sardou (1831-1908) on the occasion of a dinner he
hosted for the playwright. During the 19th century, Sardou produced light comedies,
satiric tragedies, and historical dramas such as La Tosca. Sardou is considered one of
the greatest figures of the Art Nouveau culture and his plays were popular in America.

egg wash - A mixture of beaten eggs, either whole eggs, yolks, or whites) and a liquid,
such as milk or water, that is used to coat baked goods before or during baking to give
them a sheen. It also enhances browning.

elderberry - The purple/black fruit of the elder tree, elderberries can be eaten raw but
are quite sour and tart. They are better used to make jams, pies, and homemade wine.
The creamy white elderberry flowers can be added to salads or batter-dipped and fried
like fritters.

Election Cake The cake is actually a classic English fruitcake or plum cake. The
original cakes included molasses, spice, raisins, and currants were used in this cake.
Later brandy was added.
History: For the history of Election Cake, check out Linda Stradley's History of Cakes.

Electric Ice Cream Maker - Learn how to use Electric Ice Cream Maker to make your
homemade ice cream, gelatos, and sorbets.

emrelletes - Emrelletes are peeled seedless grapes, which have been tinted green and
flavored with creme de menthe. They are a commercial produce and are used for
garnishing fruit cups, salads, and the like.

emulsion/emulsify - To bind together two liquid ingredients that normally do not

combine smoothly (such as water and fat). Slowly add one ingredient to the other while
mixing rapidly.

en croute - French word that means baked food encased in a bread or pastry crust.

endive (EN-dyv) - Also known as Belgaina endive, French endive, and witloof chicory.
Endive is the blanched shoots of the chicory root. To produce blanched (white) shoot, the
roots are dug up and stored in a cool, darkened location or in forcing beds, when they
are covered with sand. They are harvested when they are 4 to 6 inches long and about 1
1/2 inches wide. It can be eaten raw as a salad green or braised in butter or cream
sauce as a side dish.
History: The local tale around Brussels, Belgium places a farmer in the period around
1840 that had placed some chicory roots in a cellar for future transformation into a
coffee substitute. Whether he forgot them in his cellar, or hid them there to avoid a
purported chicory root tax, is not well documented. Nonetheless upon discovering them
in the spring he found that the roots have sprouted in their dark, damp environs
producing a tender, albeit bitter, shoot. Remember we're talking March or April of 1840 well before the advent of year-round fresh produce availability. The inherent bitterness
was surely outweighed by the fact that very few fresh foodstuffs were available at all.
Afterwards the inventive farmers pursued the development of their discovery and an
industry was created around Brussels, Belgium eventually gaining a widespread presence
in Holland and Northern France as well. Today we know that endive is grown to some
extent on virtually every continent.

English Muffin A round (about 3 inches in diameter) muffin that is made from soft
yeast dough and baked on a griddle.

History: The origin of the English Muffin can be dated back to the 10th century in Wales.
A yeast-leavened cake called Bara Maen was baked on hot stones in 10th century Wales.
A similar cake or muffin baked on hot griddles was popular in 19th century England,
where the hot, fresh muffins were peddled door to door by the "muffin man. The
prominence of the muffin men in English society even became a popular childrens
nursery rhyme and song, Have you seen the muffin man, the muffin man, the muffin
man? Have you seen the muffin man, that lives in Drury Lane?"

en papillote (ahn pah-pee-yoa or ohn pa-pee-YOTE) - A French word meaning "in a

paper bag." En papilotte is a cooking process that cooks foods in their own juices in a
bag (sealing foods to cook in their own juices, rather than adding water as in steaming,
re-enforces flavors rather than diluting them). Traditionally the food is enclosed with
parchment paper, but today is also cooked enclosed in aluminum-foil bags. Pastry is also
used in the same way, such as pasties. The bag is slit open tableside so that the diner
can enjoy the escaping aroma.

ensalada [ahn-sah-LAH-dah] - The Spanish word for salad.

entrecote (ahn-treh-KOHT) - It is a beefsteak, which is cut from between the animal's

ribs. It is often placed between sheets of oil paper and pounded until it is thinned. It is
then grilled or sauted in butter for about one minute. A common name for entrecote
is minute steak.

entree (ON-tray) - In America, it is the main course of a meal. In parts of Europe, it is a

dish served between two chief courses during formal dinners. In French the word means
entry.

entremets (AHN-truh-may) - A French word that means "between dishes." Today, when
one finds the term on a French menu, it refers to "desserts."

History: The word originally once referred to foods or small side dishes that were served
between courses of a grand dinner. Entrements were customarily served to royalty
during the early 18th century when sometimes as many as thirty-two different courses
were served.

epicure (EHP-ih-kyoor) - A person who enjoys and has a discriminating taste and
appreciation for all fine food and drink.
History: Term was named after the famous Greek philosopher Epicurus (342-270 B.C.).

escargot (ehs-kahr-GOH) - The French word for "snail." They can be terrestrial,
freshwater, or marine. Escargot is the common name for the land gastropod mollusk.
The edible snails of France have a single shell that is tan and white, and 1 to 2 inches
diameter.

escarole (EHS-kuh-rohl) - See endive.

Espagnole or brown sauce (demi-glace) - Traditionally made from beef stock,

aromatics, herbs and, sometimes, tomato paste. Brown sauce is the basis from which
many other sauces are made. Brown sauce consists of a liquid thickened with a cooked
mixture of butter and flour called a roux. The difference is that for a brown sauce, the
roux is cooked much longer; it must be stirred over low heat until it acquires a nutbrown cast that intensifies the color and flavor of the sauce. This lengthier cooking
diminishes the thickening power of the starch, a factor that should be taken into
consideration before you start cooking. To make a brown sauce of medium thickness,
allow two tablespoons of both butter and flour for each cup of liquid.

espresso - Espresso is a process of extracting flavor from coffee beans. Served in very
small cups, this is a dark, strong coffee made by forcing steam through finely ground,

Italian-roast coffee. The literal meaning of the word espresso is, made on the spur of the
moment or fast.
History: In 1901, Italian Luigi Bezzera invented and espresso and the first espresso
machine that contained a boiler and four divisions. Each could take varying sized filters
that contained the coffee. He patented his espresso machine on September 1, 1902,
which he called the "Espresso Coffee Machine. According to historians, he was not happy
because his employees were taking too long for their coffee breaks! If only he could
shorten the brewing process used to make traditional coffee, his employees would take
shorter breaks. Bezzera had an idea to introduce pressure to the coffee brewing process,
reducing the time needed to brew. His marketing efforts were unsuccessful, and he
became penniless.
In 1905, Desidero Pavoni purchased Bezzeras patent and began manufacturing
machines based on the Bezzera style machine. In 1906 the original Espresso Coffee was
presented to the world at an exhibition in Milano, Italy. They mass produced these
machines and in 1927 the first espresso machine was installed in the United States at
Regio's in New York. Regios still displays the machine.
Learn how to use different types of Espresso Machines.

etouffee (ay-too-fay) - The term literally means, "smothered." It is a cooking method of

cooking something smothered in a blanket of chopped vegetables over a low flame in a
tightly covered pan. Crawfish and shrimp etoufees are delicious New Orleans specialties.

evaporated milk - Evaporated milk is pure cow's milk which has been concentrated to
double richness. Nothing has been added to the original milk and nothing taken away
except some of the water (60% of which has been removed by evaporation).
History: In 1899, grocer E.A. Stuart and a fellow business partner founded the Pacific
Coast Condensed Milk Company in Kent, Washington. It was based solely on the littleunderstood, relatively new process of evaporation. Evaporated milk even went to war
over the years, as American soldiers carried cans of condensed milk into battle during
World War I, World War II, and the Korean War. The inhospitable conditions in which
these brave men and women often found themselves made a versatile food product like
evaporated milk standard issue.

Fajita (fah-HEE-ta) - The Spanish word for skirt steak. Most people associate the word
fajita with strips of meat that go into the taco. Fajita is a highly flavorful cut of meat that
comes from the outer covering of the breast near where the brisket comes from.

Learn about the history of Fajitas. Also includes a recipe.

falafel A Middle Eastern snack that is also known as taamica. It is considered the
national dish of Egypt, but is popular throughout the Middle East. They are sold on every
corner; from restaurants to side walk stands. A traditional falafel sandwich consists of six
ground, deep-fried chickpea balls stuffed into pita bread along with finely cut up
tomatoes, cucumbers, and tahini sauce.

farmer's cheese - Farmer's cheese is a fresh cheese that is a form of pressed cottage
cheese. Most of the liquid is pressed out leaving a very dry, crumbly cheese that is often
flavored with fruit or nuts. It is an all-purpose cheese good for eating or using in
cooking. It is sliceable and also can be crumbled. It can be replaced, if necessary, with
drained cottage cheese.

fast food - According to the Oxford English Dictionary, the first documented use of "fast
food" in reference to a restaurant came in 1951 in an article in a trade journal called
"Fountain and Fast Food Service." Fast food seems to have been originally applied to
restaurants and catering businesses that served "steam table" delicacies, as well as to
convenience foods a busy housewife could quickly whip up. The history of fast food
started as neighborhood restaurants opened by idealistic young people in the 1950s Carl's Jr., McDonald's, Dominoes Pizza, etc.

fava beans - Also referred to as broad or horse beans. Fava beans are tan, flat beans,
which resemble lima beans. However the favas have a very strong flavor (quite bitter at
times). Their skins are very tough and must be removed by blanching before you cook
them. Fava beans are popular in Middle Eastern and Mediterranean recipes. They are
usually sold dried and can, sometimes, be purchased in cans in stores, which specialize
in a Middle Eastern clientele. They are sold fresh in specialty produce stores, but it takes
a lot of work to get to the fresh beans.

feijoa (fay-JO-a) - A native to subtropical South America and commercially grown in

New Zealand and Northern California. Feijoas are available during spring and early
summer. They are also called pineapple guavas, describing the taste of the creamy,
white, juicy, granular flesh. The taste is a combination of pineapple and guava or
strawberry with a hint of spearmint. Ripe fruit should have a full rich aroma and should
"give" or feel tender to the touch, like a ripe plum or pear. Feijoas can be ripened at
room temperature by enclosing in a paper bag with an apple. Once they are ripened, the
fruit can be stored in the refrigerator for about a week.

feta cheese (FET-tah) - A classic Greek cheese usually made from goat's or sheep's
milk. It is now also made from cow's milk. Salted and cured in a brine solution (which
can be either water or whey) for a week to several months (this is why it is sometimes
called a pickled cheese and has a sharp, salty taste. Feta dries out rapidly when removed
from the brine. Feta cheese is white, usually formed into square cakes, and can range
from soft to semi-hard, with a tangy, salty flavor that can range from mild to sharp. It
has been and still remains a significant part of Greek diet and its name is often
connected with the Greek history and tradition.
History: Feta cheese is one of the oldest cheeses in the world. Without refrigeration
cheese made as many as 6000 years ago, spoiled easily. One of the only ways to
preserve cheese was to preserve cheese with salt. Greek mythology has it that the
Cyclops Polyphemus raised plump sheep, using their rich milk to make a delicious cheese
which Ulysses discovered during his interminable travels.

Fettuccine Alfredo - Fettuccine tossed with butter, heavy cream, and grated cheese.
History: In 1908, Alfredo di Lelio, a small restaurateur and chef, living above his small
Rome restaurant with his pregnant wife, created Fettuccine Alfredo to tempt the palate
of his pregnant wife who had lost her appetite and was becoming weaker. Alfredo
decided that he would invent a dish that his wife could not resist. His wife loved it and
legend says she cleaned her plate and a short time later, Alfredo II was born to the
music of customers downstairs in the restaurant, all crying for his new irresistible dish.
His restaurant, II Vero Alfredo, and the dish bearing his name became world famous in
1927 when Douglas Fairbanks and Mary Pickford, American movie stars on their
honeymoon, ate at his restaurant and were impressed with the dish. They presented him
with a gold fork and spoon in honor of his creation. From then on, he was famous for
preparing it in the dining room of his restaurant before his guests, mixing it with a goldplated spoon and fork.

fig - Figs were probably one of the first fruits to be dried and stored by man. There was
a fig tree in the Garden of Eden, and in fact, the fig is the most talked about fruit in the
Bible. Whether a fig was the forbidden fruit is debatable, but it is definite that a fig tree
provided the first clothing; "...the eyes of both of them were opened, and they knew that
they were naked; and they sewed fig leaves together, and made themselves aprons."
The ancient city of Attica was famous for its figs and they soon became a necessity for
its citizens, rich or poor. Solon, the ruler of Attica (639-559 BC), actually made it illegal
to export figs out of Greece, reserving them solely for his citizens. The Persian King
Xerxes, after his defeat by the Greeks at Salamis in 480 BC, had figs from Attica served
him at every meal to remind him that he did not possess the land where this fruit grew.
The Spanish missionary fathers who first planted them at the San Diego Mission in 1759
brought figs to California. Fig trees were then planted at each succeeding mission, going
North through California. Although considered a fruit, the fig is actually a flower that is
inverted into it. The seeds are drupes (or the real fruit). Figs are the only fruit to fully
ripen and semi-dry on the tree. They are generally available twice each year, in June and
again in late August or September. Both crops are harvested from the same tree.

filbert - See hazelnuts.

file (fee-lay) - Also called gumbo file powder. File powder, which is made from the
ground dried leaves of the sassafras tree. File is a thickening agent that must be stirred
in a dish after it is removed the heat to prevent a stringy or ropey texture from
developing. It is used as a seasoning and primarily thickening agent in gumbo, and has a
wonderfully pungent and aromatic flavor. File should never be added to a pot of gumbo
while it's cooking, but rather added to individual servings (if cooked or reheated, it will
turn stringy).
History: It was introduced into Creole cooking by the Choctaw Indians of Louisiana. The
Indians thought the sassafras tree had special healing powers. They combined the roots
and leaves with water to make a healing tonic.

Filet Mignon - The term "filet mignon" is a French derivative, the literal meaning is
small (mignon) bone-less meat (filet). Cut from the small end of the beef tenderloin.

Depending upon what part of the United States you're in, the tenderloin muscle of the
cow or short loin, becomes Filet Mignon, Chateaubriand, Tournedos, Medallions, or Filet
de Boeuf. Filet Mignon is also know as Tenderloin Steak (in fact most often I see it as
Tenderloin Steak).
Filet Mignon or Tenderloin Steak is a cut of meat that is considered the king of steaks
because of its tender, melt in the mouth texture. It comes from the small end of the
tenderloin (called the short loin), which is found on the back rib cage of the animal.
Because this area of the animal is not weight-bearing, the connective tissue is not
toughened by exercise resulting in extremely tender meat. Filet mignon slices found in
the market are generally one to two inches thick and two to three inches in diameter, but
true mignons are no more than one inch in diameter and are taken from the tail end.

Fish Taco
History: For the history of Fish Tacos, check out Linda Stradley's History of Sandwiches.

flageolet beans -Considered the caviar of beans, flageolets are tiny, tender French
bush type beans that are very popular in French cooking. They range from creamy white
to light green. Flageolets are removed from the pod when tender and just maturing. This
bean of French origin is grown in the fertile soil of California. Its versatile flavor
compliments lamb, as well as fish and chicken. If you can't find them, substitute navy
beans instead.

flan (flaen or flahn) - (1) Flan is a generic term that refers to any type of baked open
pastry dish (savory or sweet) cooked within a pastry shell that meets certain criteria.
The term comes from the French word "flaon" as well as the Latin "fladon" which means
"flat cake or open metal tin" that dates back to the 6th century, when Latin poet
Fortunas (530 - 609 A.D.) mentioned it in his writing.
(2)Flan is an open tart filled with fruit, a cream, or a savory mixture. The term is also
used to describe a sweet custard dish. A dessert that closest resembles caramel custard.
It is made in a "pie shape" of which slices are cut and served. In Spain, the flan is
considered the national dessert.

florentine, a la - A French term indicating that spinach is present in the dish.

History: Catherine de Medici (1519-1589), queen of France (1547-1559), was born in
Florence, Italy. When Catherine de'Medici married Henri II and became queen of France,
she insisted her cooks serve spinach at every meal. Her Florentine chefs influenced
French chefs, most notably in the use of spinach. She dubbed "florentine" on any dish
containing spinach. To this day, dishes made with spinach are known as "Florentine."

flounder - There are many varieties of flounder around the world. In the U.S. this
category includes the Atlantic fluke, gray sole, Pacific petrale sole, rex sole, and sand
dab. All of these are flatfish with both eyes on one side. They can be purchased either
whole or as fillets. They are all mild tasting and should be cooked with attention to their
delicate structure.

flour - The finely ground and sifted meal of any of various edible grains. Giant steel or
stone rollers are used to break and grind the grain. By using different classes of wheat in
the milling process, a variety of flours are produced and can be used to add texture and
interest to various breads.
History: The history of flour spans recorded time. Man has been making bread from
ground wheat for thousands of years, first in the form of a wheat and water gruel that
was dried out to make a flat cake (tortillas are an example of this ancient flat bread that
has survived to the modern era). The ancient Greeks developed techniques to refine
their wheat enough to distinguish between white and brown (whole wheat) flours. For
many hundreds of years, people who could afford to eat bread from white flour were
considered superior to those who ate coarser, brown bread.
Learn about the different types of Flour.

focaccia (foh-KAH-chee-ah) - An Italian dimpled flat bread similar to pizza dough. It is

traditionally oiled and baked in a wood oven. Focaccia toppings are generally quite
simple. Perhaps the most common one is sliced fresh tomatoes, thinly sliced prosciutto,
and shredded arugala. Other common toppings include straight prosciutto, just
tomatoes, or tomatoes and thinly sliced mozzarella. Olive oil is served at the table so the
diner can drizzle some to taste.

History: Focassic takes its name from the Latin word "focus," which means "hearth," and
was originally cooked on a hot stone or under a mound of ashes directly on the hearth
itself. In Tuscany, they are called schiacciatta which means, "flattened." It is believed
that they were first used as a kind of edible plates and that the original pizzas were
made from.

foie gras (FWAH-grah) - The literal translation from the French for foie gras is "fat liver."
It usually refers to goose liver, which is considered to be the best, but it can be liver from
a duck or a goose. Foie gras is a dish made from the livers of fattened geese and ducks
that have been force fed on a special diet in a confined living space, until they are
grossly fat and their liver have become enlarged and fatty. The liver is soaked overnight
in liquid (water, milk, or port wine). Then the liquid is drained and marinated in
Armagnac, Port or Madeira mixed with seasonings. The next step is to cook, usually by
baking the livers. The exact preparation can vary by vender or cook. Traditionally it has
been served chilled with thin, buttered toast slices and accompanied by sauternes, but
now chefs are using foie gras in all kinds of interesting ways in their recipes.
NOTE: Several nations have banned the production of foie gras and many restaurants
have removed foie gras from their menus in recent years.
History: Foie gras is an ancient delicacy known since the Egyptian time. The Romans
knew about fattening methods 2,000 years ago, as they were very fond of goose-liver
paste. The Latin term for foie gras was iecur ficatum meaning "fig-fattened." and from
the second half of it derives the French word for liver, foie. Until the end of the 18th
century, however, foie gras could mean any kind of fattened liver (from pigs, hens or
capons), not just goose liver.
King Louis XVI (17541793) of France favored foie gras, and during his reign, Chef Jean
Joseph Close (1757-1828), while working in Strasbourg, incorporated goose liver with
veal and bacon and cooked it in a crust (en croute), which he called Pate a la Contades.
Foie gras became known as Foie Gras de Strasbourg with the city of Strasbourg being
known as the Capital of Foie Gras for more than a century.
Learn more about Faux Gras.

fond - A classic French culinary term meaning the browned caramelized and
concentrated bits or residue that remains in the pan after cooking meat. The fond is
what you are after when you "deglaze" a pan for flavoring sauces and making gravies.

fondue (fahn-DOO) - The word fondue comes from the French word "fondre," which
means, "to melt." It is a pot full of melted cheese in which crusts of bread are dipped.
History: It is said that the original fondue was developed in Switzerland during the 16th
century when the German Swiss, who were Protestants, were battling with the Catholics
from central Switzerland. After a full day's battle, the two factions declared a truce to
meet for a communal dinner of a certain milk soup (made with cheese) into which pieces
of bread were dipped. As the story goes, a bucket was placed on the borderline between
the two regions of Switzerland. One group supplied the milk and cheese and the other
supplied the bread. Thus the tradition of dipping bread into a communal dish was
established. The actual truth probably was that the Swiss people baked bread and made
cheese during the summer and fall months, and stockpiled their supply to last through
the winter. Before the next summer arrived, the cheese and bread had become hard and
difficult to chew. Because of this, someone decided to try melting the cheese and
dunking the stale bread into the melted cheese mixture. Brillat-Savarin(17551826) wrote about a fondue party he gave in Boston in 1795 and reported that it
became quite the rage in the U.S.

Fontina cheese (fahn-TEE-nah) - One of the most delicious Italian cheeses. Made of
cow's milk and the fat content is from 45% to 50%. Flavor is delicate, somewhat fruity.
Frequently melted and excellent with pasta dishes, especially stuffing. When fully cured,
it is hard, and used for grating.
History: The process involved in the production of Fontina cheese dates back hundreds
and hundreds of years, and it was first officially documented in 1480, when its
characteristic form was recorded in a fresco in the castle at Issogne along with other
typical products of the valley.

Fortune Cookie A tasty Chinese-American wafer cookie with a piece of paper inside
with a fortune written on it. Fortune means a prediction of destiny or fate. These
cookies are usually used in Chinese-American restaurants after the meal is completed,
and the cookie must be broken open to get the fortune. Fortune Cookies are not known
in the Chinese food culture, and it wasnt until the 1990s that the fortune cookies
actually arrived in China. They were advertised as Genuine American Fortune Cookies.
History: For the history of Fortune Cookies, check out Linda Stradley's History of
Cookies.

frangipane - Also know as frangipani. A creamy pastry filling flavored with almonds that
is usually baked in a sweet pastry crust with fruit or puff pastry pithiviers.
History: The history of frangipane is traced to a 16th-century Italian nobleman named
Marquis Muzio Frangipani, who introduced almond perfume-scented gloves that were all
the rage. Pastry chefs tried to capture this popular scent in desserts; hence the birth of
frangipane. Later, when the perfume was added to an almond cream dessert, the
resulting delicacy was also dubbed frangipane. Today it is most often used to refer to an
almond-flavored pastry cream.

French Dip Sandwich It is a beef sandwich on a long white French roll that is dipped
into pan juices. American menus often describe the pan juice as au jus. Au jus is a
French expression, which means with broth or with juice.
History: For the history of the French Dip Sandwich, check out Linda Stradley's History
of Sandwiches.

French fry/fries In English, to french, means to cut into lengthwise pieces. French
Fries are short for frenched and fried potatoes. The English call them 'chips', a word
which has a similar meaning (a chipped piece of wood). They are known as pommes de
terre in French and fritures or frietkoets in Belgium. Belgians enjoyed their friesserved in
a paper cone with fries and a beer: The list of different names is as varied as the
countries that enjoy them.
History: The origin of the French fry has been the target of much animosity between the
French and the Belgians. Some people think the French fry (pommes frites) originated in
Belgian and then spread to France. Belgian historians claim to have proof that fries were
invented in the region of the Meuse in 1680. The French claim they originated in Paris on
the Pont Neuf in the mid 19th century. The French fry is part of most international
cuisines, but different countries have different names for them.
President Thomas Jefferson (1801-1809), third President of the United States, is credited
with introducing America to French fries in the late 1700s. He described them
as"Potatoes, fried in the French Manner." He brought over the method of cooking
potatoes from France and served them to his guests. It is thought that America's present
day craving for French fries may be traced back to the soldiers stationed in Northern
France and Belgium during World War I. The soldiers dubbed the hot and crispy fried
snack "French Fries," after the French-speaking people who sold them. Today, one out of
every three potatoes grown in the United is sliced into French fries. One-quarter of all
meals served in American restaurants come with French fries, as they are the most

profitable food item in the restaurant industry.

French toast - See "Pain Perdu."

fromage blanc (froh-MAHZH BLAHN) - Also called fromage frais. In French it literally
translates as "white cheese" and that's what it is. It is a simple cheese made with milk
and a culture. The technique is identical to making yogurt. The texture of fromage blanc
depends on how long, or if, you drain the cheese after the culture incubates in the milk.
Some people know it as a runny cheese that has a texture similar to that of yogurt. In
France is sold next to yogurt in French grocery stores, and like yogurt, it is often flavored
with fruit.

fromage bleu - Also called bleu cheese. It is the French name for a group of type-type
(blue-veined) cheeses made in the Roquefort area in southeastern France. Roqueforttype cheese made in the U.S. is call "blue cheese."

fromage frais This term means fresh cheese. It is not a certain kind of cheese, but a
name given to a number of very young fresh cheeses. There are quite a number of
French fromage frais. Few of these cheeses reach the United States, as they are too
fragile and perishable. The two that are imported by the U.S. are Gervais, which is a
double cream shipped in two ounce packages and Petit Suisse, also a double cream
which must be frozen before it is shipped because of its very fragile nature. Otherwise
you have to go to France to sample these somewhat sourer than our American sour
cream cheeses. Many of them are served with more cream and sugar as a dessert. Fresh
Neufchatel is the French version of our cream cheese. The difference here is the addition
of gum arabic, a preservative, in the American version. In general, fresh cheeses from
France are made to be eaten rather quickly and are just made with soured cream.

Fruitcakes - They are holiday and wedding cakes, which have a very heavy fruit
content. They require special handling and baking to obtain successful results.

History: Check out Linda Stradley's History of Cakes.

frumenty - A 14th century porridge (grain pudding) made with grains of wheat,
boiled up into a broth added to which were crushed almonds, milk and egg yolks.
It was sometimes eaten with honey on Christmas morning but usually as sauce
served with mutton or venison. This would often be more like soup and
was eaten as a fasting dish in preparation for the Christmas festivities.
History: By 1595, frumenty was evolving into plum porridge or plum pudding, having
been thickened with eggs, breadcrumbs, dried fruit and given more flavor thanks to the
addition of ale and spirits. The traditional English Christmas Pudding is derived

from frumenty and plum pudding.

fudge An American invention, it was created in the mid 1800s in the Eastern womens
colleges of Vassar, and Wellesly. The first printed record of fudge came in 1896 with
Opera Fudge (Bordeaux). FudgebecamepopularatEasternwomen'scollegesaroundtheturnofThe
namemayhavecomefromwhenstudents"fudged"bymakingtheconfectionwhentheyweresupposedtobein
bed.

fume blanc (foo-may-blahN) - It is the word used in the United States for Sauvignon
Blanc. Robert Mondavi as a marketing ploy invented it.

Funeral Pie Also called Raisin Pie and Rosina Pie (German for raisin).
History: For the history of Funeral Pie, check out Linda Stradley's History of Pies.

usion Cooking - Fusion cooking is a style that incorporates ingredients and/or methods
from at least two different ethnic/regional cooking styles. Originally combining western
and Oriental culinary art but now includes all ethnic cuisines. Fusion cooking could be
considered modern American cooking. Taste is as important as look. For a long time

America was the melting pot of cultures. In the past 10 years, it's become the melting
pot of cuisines as well. It's about breaking down cultural barriers, trying new things.
Fusion is found in a lot of different places. From the finest restaurants, to the local fast
food "Wraps."

galia melon - They resemble a small cantaloupe and have a light golden-yellow skin
when ripe. Their flesh is lime green and tastes similar to a sweet honeydew melon.

ganache (gahn-AHSH) - Ganache is a rich chocolate mixture made by combining

chopped semisweet chocolate and boiling cream and then stirring until smooth. The
proportions of chocolate to cream can vary, and the resulting ganache can be used as a
cake glaze or beaten until fluffy and used as a filling or as the base for truffles and other
chocolate confections.

garam masala (gah-RAHM Mah-SAH-lah) - Traditionally used in northern Indian cuisine,

garam masala means literally "warm spice blend" because its spices are supposed to
heat the body. There are many variations of garam masala and it can contain up to
twelve spices. Some of the spices can be cardamon, coriander, cumin, black pepper,
cloves, cinnamon, and nutmeg.

garbanzo bean - Also known as ceci or chickpeas. They are very popular in
Mediterranean cuisine. Canned chickpeas can be found in the bean aisle of most grocery
stores.

garlic - The pungent, segmented bulb of the perennial plant Allium sativum, a member
of the Lily family, closely related to the onion. Among the oldest known cultivated plants
and most universally popular cooking herbs, garlic appears extensively, both raw and
cooked in the cuisines of southern Europe and is considered essential to many dishes in
Italy. The peeled cloves can be preserved for short periods in jars of oil.

garnish - A decorative edible accompaniment that is added to a finished dish entirely for
eye appeal, such as a sprig of mint or parsley. A garnish may be eaten but that is not its
purpose.

garniture (gahr-nih-TEUR) - French word for garnish. A garniture becomes part of the
dish and is eaten with it.

gazpacho - A cold uncooked summer tomato soup (a liquid salad). Usually contains
tomatoes, bell peppers, onions, celery, cucumbers, and bread moistened with water.
Gazpacho should be drunk slightly chilled, but not iced. As its purpose is to quench thirst
as well as nutritious, there should no need to supplement it with a drink.
The southern Spanish region of Andalusia is known for this dish. A Spanish refrain says,
De gazpacho no hay empacho which means theres never too much gazpacho. It hits
the spot any time of the day or night. In Andalusia, you will probably eat these cold
soups as a first course, just as they have been served for about thirty years in the
restaurants and private homes of the large cities in Andalusia. It is still customary in
village homes to have gazpacho after the first course and before dessert.
History: Originally a soup from Andalusia in southern Spain. It probably derives from
Roman dish gruel of bread and oil. The name gazpacho may come either from the Latin
or Mozarab (Hispano-Romans or "would-be Arab") word "caspa," meaning "fragments,
residue, or little pieces," referring to the bread crumbs which are such an essential
ingredient. None of the forerunners of gazpacho contained tomatoes, considered basic
today. Thats because tomatoes were unknown in Spain, until after the discovery of the
New World. The base for gazpacho was originally bread, garlic, oil, vinegar, and salt. The
Roman legions carrying bread, garlic, salt, olive oil and vinegar along the roads of the
Empire, with each soldier making his own mixture to taste. An ancient ritual whereby
they approach after each other and then "step back" at the moment of eating. The
Moorish influence is evident too, especially in some of the variations on the basic theme,
such as ajo blanco, made with ground almonds. Gazpacho was originally poor peoples
food and was eaten in the fields.
According to historians, the popularity of gazpacho out of Andalusia into the rest of Spain
is said to be the result of Eugenia de Montijo, originally from Granada and the wife of the
French Emperor Napoleon III in the 1850s. Gazpacho was unknown, or little known, in
the north of Spain before about 1930.

gelatin - The word gelatin comes to us from the French word geatine meaning edible
jelly and gelato meaning to freeze. In Italian, it's gelatina. An odorless, colorless,
tasteless thickening agent is the nutritious glutinous protein material obtained from
animal tissues by boiling. Most comes from beef bones, cartilage, tendons, and pigskin.
Learn how to work with Gelatin.

gelato (jau-LAH-toe) - An Italian word meaning "frozen" and is the same as ice cream in
the U.S. It is usually made of whole milk and eggs. This gives it richness without flavors
becoming masked by the fat from cream.
History: According to historians, gelato has very ancient origins. It is believed that the
Arabs brought what came to be known as sorbetto to Sicily; but gelato is said to have
been first created by Bernardo Buontalenti for the court of Francesco de' Medici in 1565.
The Greeks and the Turks were also known for preparing lemon-based mixtures that
resembled sorbetto (sherbets). Sherbets were thought to have a beneficial effect on the
nervous and digestive systems, and were usually served between main courses, more
precisely after the first few meat and fish dishes, at the sumptuous banquets of the 18th
and 19th century. It was only later that richer ingredients such as egg yolks, sugar, milk,
and cream began to be used; to make what is now known as gelati alla crema (ice
cream). Gelato is classified according to the ingredients used in making them.
semifreddo - Literally means "half cold." It is made from the same base as gelato but
has whipped cream folded in. It vaguely resembles a mousse, which is what the
chocolate flavor is called.
sorbetto - Also know as fruit sorbet. It has become popular in many Italian restaurants
and is often served halfway through the meal to separate the fish and meat courses and
act as a palate cleanser, but instead it anesthetizes the mouth in time for the arrival of
the red wine.
granite - These are slushy grainy water ices, usually come in lemon or coffee flavors,
are normally found in bars, and are more common in southern Italy.

General Tso's Chicken - Fried boneless dark-meat chicken, served with vegetables and
whole dried red peppers in a sweet-spicy sauce. It's not authentically Chinese, but it's
nevertheless one of the most popular dishes at Chinese restaurants. Alternate spellings
include General Cho, General Zo, General Zhou, General Jo, and General Tzo. It is
pronounced "Djo," with the tongue hard against teeth.

History: This dish is thought to have been the invention of Taiwanese immigrants to the
United States in the 1970s and was named after General Zou Zong-Tang (1812-1885), a
general of the Qing (Manchu) Dynasty of China. He was responsible for suppressing
Muslim uprisings. His name was used to frighten Muslim children for centuries after his
death.

genoise (zhayn-WAHZ) - An almond powder based sponge. It is usually about a 1/4inch and wrapped around a cake.

German Chocolate Cake - German Chocolate Cake is an American creation that

contains the key ingredients of sweet baking chocolate, coconut, and pecans..
History: For the history of German Chocolate Cake, check out Linda Stradley's History of
Cakes.

Gewurztraminer wine (ger-VERTZ-trah-meener) - A variation of the Traminer grape

(meaning of the village of Tramin*) which itself is a variation/mutation of the distinct
and ancient Muscat grape. The name Gewrz is curious in that, although its German
translation means spicy (in fact the official protected title only came into being in
1973), its French and Italian names (traminer musque, traminer parfume, termener
aromatico ) lead one to believe that the wines perfumes would indicate a more accurate
translation. Roses and flowers generally are cited as the most common smells, followed
by litchees and perhaps grapefruit. And yet, cloves and nutmeg are also consistently
noted, thus legitimate spice references.Obviously differences could be attributed to the
terroir, except that the one characteristic of the Muscat family is that they give their
intense flavor to the wine independent of where they are planted. A better answer might
lie in climate; a cooler climate with a long, slow ripening season seems to produce the
superior versions of this wine, interruptions of which may result in bitterness, and the
wine-making procedure itself. Gewrztraminer is, generally speaking, a fragile grape
which requires great care.
Perhaps the Germans felt, at the birth of the Gewrztraminer renaissance in Alsace
(another hotly contested province but this time between France and Germany) in the
late 19th century, their words for aroma and perfume, being taken from the French, did
not suit their nationalistic pride. One could also speculate that the fact that
Gewrztraminer is very often suggested as a compliment to spicy foods (Asian or Latin
American) or sausages, pork and sauerkraut (certainly a signature dish in Alsace and
Lorraine) could have influenced its name. An interesting aside is that the Alsace retains

the distinction of being the only region in France which may label the bottles (which
maintain the traditional German tall, narrow shape) after the grape type (think of
Bordeaux, Burgundy or Champagne where this detail is not mentioned).
Gewrztraminer wine can be dry to very sweet and is known for its high alcohol content,
low acidity and golden color. Its a powerful wine that likes powerful foods. It can also be
used as a dessert wine or to accompany cheese such as Munster (in particular the
pungent Alsace variety which has the European Protected Denomination of Origin, or
PDO, and not to be confused with the bland American Muenster. Interestingly, the
cheese is commonly served with bowls of caraway, cumin or fennel seeds which are
sprinkled on the cheese as they eat it. The more one learns about Alsace it seems, the
more one understands why they might name their wine Spicy Tramin).
*The Austrian name for a village in the much contested province of South Tyrol where,
despite being part of Italy, German is still the most significant language. The town is
known in Italian as Termeno and the region is called Alto Adige (above the river Adige.
SOURCE: Gewurztraminer article courtesy of Paul Armas Lepisto, Director, The Olive
University.

ghee (GEE) - Ghee is clarified butter with all of the water and solids removed. Ghee will
not scorch or burn and can be cooked at higher temperatures than any oil. It allows
cooking with butter at a higher temperature before it will burn. It removes the milk
solids from the butter and will last in the fridge for a long time! Ghee can be used in
place of butter (it has a nutty more intense flavor). It can also be used for stir-frying as
the ghee making process removes the protein solids permitting it to be used in high
temperature cooking. It does not require refrigeration if you keep moisture out of it; for
example, don't dip a wet spoon into the ghee jar. Ghee is used extensively in good
Indian Cuisine. Ghee comes from ancient India; I believe the first reference to ghee
comes from the Ayurveda text, which dates back a couple thousand years.

giardiniera - In Italian, the word means "garden style." Italian mixed pickled
vegetable assortment or condiment that usually includes cauliflower, carrot, sometimes
celery or fennel, and hot or sweet peppers. Generally used as a condiment on
sandwiches or antipasto plates.

ginger, ginger root - At one time ginger was as common as salt and pepper and was
frequently placed on the table. Hawaii, Fiji, and Costa Rica grow most of the world's

ginger supply, which is available throughout the year. In January and February look for
its pale, golden flesh; in summer and early fall look for young, baby ginger. In late fall or
early winter, the harvest can come from as far away as Fiji. Ginger is thought of as a
"hand" and the "fingers" are snapped off. It should feel heavy for its size. There are
many types of ginger available today, including fresh and dried. As a general rule, fresh
and dried ginger should not be substituted for one another in recipes, as their flavor is
very different. Ginger is also available in syrup, crystallized, candied, preserved and
pickled (as served with sushi).
History: The Chinese and Indians first cultivated it. It was one of the important spices
that led to the opening of the spice trade routes. The name Ginger comes from the
Sanskrit word "sinabera" meaning "shaped like a horn" because of its resemblance to an
antler. In the 19th century it was popular to keep a shaker of Ginger on the counter in
English pubs so the patrons could shake some into their drinks. This practice was the
origin of ginger ale.

glace (glahs) - French word meaning: (1) ice or ice cream; (2) Icing or frosting used on
a cake; (3) A cut of meat that has been glazed in a hot oven by constantly basting the
meat with its own juices.

glace de viande (glahs duh vee-AHND) - It is a meat glaze by French definition, but it
is actually a very high end bouillon cube made by reducing unsalted meat stock. The
stock is boiled down to about 20% of its original volume or until it is thick, viscous, and
syrupy. It is so concentrated a little bit goes a long way.

glaze - (1) To alter the surface of a product for taste or eye appeal by adding a glossy
coat. Glazing can be done by basting the food with a syrupy liquid while it is cooking or
by putting a sauce on it and placing briefly under the broiler. To glaze a cold food, you
can cover it with a shiny coat of aspic or gelatin. (2) Also coating pastries and cakes with
an icing.

gluten - A protein found in wheat and other cereal flours that forms the structure of the
bread dough. It holds the carbon dioxide (CO2) produced by the yeast and expands
during fermentation. Gluten is developed when flour is combined with water and liquids,

mixed, and kneaded. It provides the elasticity and extensibility (stretch) in bread dough.

glycerine - Available at cake decorating stores. Used by professional bakers and

not usually at home.

gnocchi (NYOK-kee) - In the Italian tradition gnocchi are always meant to be dumplings.
They are generally made with a potato base with the addition of flour. The proportions of
potatoes and flour may vary from one region to another, according to local customs and
traditions, as well as to the type of potatoes used. In addition to potato-based gnocchi,
there are also other types of gnocchi made with flour, semolina, ricotta cheese, spinach,
or breadcrumbs.
gnocchetti - These are usually smaller than gnocchi.

gooseberry - A small green, grape-sized fruit that is still slightly tart even when ripe.
Makes wonderful jams and jellies. The New Zealand gooseberry or Cape gooseberry is a
small tart fruit that is enclosed in papery husks.

Gorgonzola cheese (gohr-guhn-ZOH-lah) - The most popular of the Italian blue

cheeses. Made of cow's milk, fat content 45%, and is very soft and tender. Gorgonzola,
which has an intricate, complicated method of creation, dates back to the eleventh
century. The thick veins are created from the addition of penicillin glaucum, a mold,
which is primarily grown in laboratories today. Originally, Gorgonzola was aged in caves,
but now it is mass-produced by creating controlled environments. Named after a village
in Italy. It is similar to the American blue cheese and the French type.
History: Gorgonzola was made in the Po Valley in Italy in 879 A.D. and Italy became the
cheese-making center of Europe in the 10th Century. According to folk legends dating
back to the 10th century:
(1) Gorgonzola was invented by an absent-minded dairyman, which let a curd bundle
drip all night long. The day after he tried to make up for his mistake by mixing it with the
morning curd.

(2) Its inception was the result of the herds of cattle that were moved through the
village on their way down from the northern Alps. By the time the poor beasts reached
the town, they needed badly to be milked. Much of this of milk was then given or traded
to local inhabitants. Quite often, curdled milk from the morning milking was mixed with
the then cooled milk from the evening.

Gouda cheese (Goo-dah) - Gouda was first made in the vicinity of Gouda, in the
Province of South Holland, Netherlands. It can range from semi-soft to firm with a
smooth texture. It is made from whole or partly skimmed cow's milk. It is usually shaped
like a flattened sphere and it usually has a wax coating (a more mature Gouda has a
yellow wax coating and black wax or a brown rind suggests it has been smoked and aged
for over a year). Gouda melts quickly when it is shredded and heated.
baby Gouda - It is usually coated in red wax coating.

goujon - (French) small thin chunky strip of fried food. Originally term was used for fish,
but now term is also used for chicken. Chicken cut this way is known as goujon style.

gourmet (goor-MAY) - (1) A gourmet is a person of impeccable taste. A gourmet is not

only concerned with the quality of the food and wine he serves, but also with the way
the food he chooses harmonizes with each other. (2) Food of the highest quality that is
perfectly prepared and presented.

gourmand (goor-MAHND) - A French word for a person who appreciates fine food.
Considered to be a step about a gourmet. It is said that basically the word means a
"glutton."

graham crackers - Graham crackers are sweetened wheat "biscuits" or "crackers"

eaten in the United States. They are flat; about 3 inches square and appear dark golden

brown. They are (frequently sweetened with honey). Despite the name, most brands of
"graham cracker" today use refined white flour
History: Graham crackers were invented in 1829 by American Presbyterian minister
named Sylvester Graham (1795-1851). He was a vegetarian and promoted and preached
on temperance and stressed whole-wheat flour and vegetarian diets. He promoted the
use of a type of coarsely ground wheat flour, which was high in fiber. The flour became
known as "Graham Flour" and the crackers known as "Graham Crackers".
Graham thought intense physical desire, regardless of whether you were married or not,
would have dire physiological consequences on people. He thought men should remain
virgins until age 30 and then should make love only once a month--not at all if they were
sickly. To control lust, Graham prescribed a special vegetarian diet, the centerpiece of
which was "Graham bread," made from whole-wheat flour. Graham crackers, which
Graham invented in 1829, were another manifestation of the same idea.

grana - Grana is a class of hard grating cheeses from Italy, which were developed in the
13th Century in the Po Valley. One-quarter of Italian milk production goes to making
Grana cheese. Most are aged for up to four years, yet they have a smooth texture and
"melt in your mouth."

granita (grah-KNEE-tah) - It is an Italian ice. A coarse fruit ice similar to sorbet, without
the meringue, which is often flavored with liqueurs. Unlike ice creams or sherbets,
granita must be frozen into a pan of plastic or stainless steel with the syrup not higher
than 1-1/2" up the sides. It should be stirred from time to time to allow the sides and
the top to freeze. Churn before serving, so as to yield a lightly granular texture. Liqueurs
may be added if desired. The sugar and/or liqueur will not allow the granita to freeze
solid, making it easier to churn before serving. Granita is served in a long-stemmed
glass.

grape leaves - Leaves from grape vines originally planted in the Mediterranean region,
but now grown locally. Available in jars, packed in brine, at specialty food stores and
some supermarkets. Leaves bought in jars should be soaked briefly in hot water and
rinsed well before using. Fresh leaves should be steamed or poached briefly to soften
before using.

grape must - The juice pressed from grapes before it has fermented; new wine. Grape
must is also used in making traditional balsamic vinegar, which must mature by a long
and slow process thought natural fermentation.

grapes - It is the common name of an edible fruit in the buckthorn family, and of the
vines that produce the fruit. There are thousands of types of grapes. Grape varieties are
classified according to their ultimate use. Grapes used to make table wine must have
relatively high acidity and moderate sugar content; those used for dessert wines and
other sweet wines must have high sugar content and moderate acidity. Table grapes
must be low in both acidity and sugar content, and grapes used to make juices and
jellies must have high acidity and moderate sugar content. Raisin grapes are preferably
seedless, with high sugar content and low acidity.

grapeseed oil - This is very light oil that cooks at high temperatures. It should have a
"grapey" flavor and fragrance. It is excellent for sauting and for fondues.

grappa (GRAHP-pah) - An old alcoholic beverage made from the remnants of winegrape pressings (whatever was leftover, including stems, seeds, and skins). Grappa has
been made in Italy since at least the sixteenth century. The first grappa makers were
probably frugal farmers seeking a way to use up the leftovers from the winemaking
process. Like balsamic vinegar and wine, the price goes up depending on the vineyard,
and the aging process. Although grappa is a thoroughly Italian beverage, similar
concoctions are produced in other nations, including the United States. In Spain it is
aguardiente, the French call it marc, and the Greeks have their raki.

grate -To rub hard-textured food against a grater (a tool with small, rough, sharp-edged
holes) to reduce to fine particles. Grating works best with firm foods; soft food (such as
some cheeses) form clumps.

gravlax, gravlax - Scandinavian cured salmon in a sugar, salt, and dill mixture. It is
then sliced paper thin and served on dark bread with a dill and mustard sauce. The
wordliterally means 'buried'. Originally, fishermen in the middle ages salted the salmon
(or other fish) and then 'buried' the fish in the ground, or under snow and ice, to
preserve it and to keep it cool.

Green Goddess dressing A salad dressing that is a mixture of mayonnaise,

anchovies, tarragon vinegar, parsley, scallions, garlic, and other spices.
History: It was created at San Franciscos Palace Hotel (now called the Sheraton-Palace)
in the 1920s. The Palace Hotel was built in 1875 and was San Franciscos first grant
lodging. The hotel chef named the dressing for English actor George Arliss (1868-1946),
who stayed there while performing in the play called The Green Goddess. This play was
considered the best play of the 1920-21 Broadway season and it later became on the
earliest talkie movies in 1930. The actor frequently complemented San Franciscos
marvelous weather and proclaimed that it induced a healthy appetite. George Arliss,
himself, suggested that the hotel should name a salad or salad dressing after the play.

green onion - A green onion can be classified as a type of scallion. As the name scallion
applies to several members of the onion family, including a distinct variety called scallion,
immature onions (commonly called green onions), young leeks, and sometimes the tops
of young shallots. In each case the vegetable has a white base that has not fully
developed into a bulb and green leaves that are long and straight. Both parts are edible.

gremolata [greh-moh-LAH-tah] An Italian garnish consisting of minced parsley, lemon

peel, and garlic that adds a fresh flavor to dishes. It's traditionally sprinkled over Osso
Bucco. Etymologically speaking, the root means ground or chopped, hence the
preparation of the ingredients.

grill, grilling - Grilling is a high-heat cooking method done directly over live flames
(cooking the food in a matter of minutes). Many grilled foods have a wonderful smokey
or charred flavor because as the food cooks, fat drips down to the heat source and as it
burns on the coals or heat element its fumes and flavors are sent back up to the outside

of the food. Usually the food is turned over as it grills, so both sides are directly exposed
to the heat source.

grits - The word comes from the Old English grytt meaning "bran," but the Old English
greot also meant "something ground." Grits are coarsely ground hominy (corn with the
hull and germ removed). Hominy is made from field corn that is soaked in lye water
(potash water in the old days) and stirred over the next day or two until the entire shell
or bran comes loose and rises to the top. The kernel itself swells to twice its original size.
After the remaining kernels have been rinsed several times, they are spread to dry either
on cloth or screen dryers. In the Southern United States, it is commonly boiled and
served for breakfast or as a dinner side dish. Grits are considered an institution in the
South, but rarely found in northern states. Many cookbooks will refer to grits as hominy,
because of regional preference for the name.
History: Americans have been using the term "grits" since at least the end of the 18th
century. Learn more about the History of Grits and how to cook grits.

grouper - Groupers are members of the sea bass family. They are particularly common
around coral reefs and rock outcroppings of the inner coastal shelf, which makes them
less vulnerable to, trawls or traps. In addition to the southern United States, Mexico,
Central and South America, the Mediterranean, and South Africa have important grouper
fisheries. They are a white-fleshed and lean fish.

gruyere cheese GRUYRE (groo-YEHR) - It is also known as groyer cheese. It is named

for the village of Gruyere, in the Canton of Fribourg, Switzerland, which is near the
French border. It is a shiny yellow, hard, smooth small-eyed cheese that melts well
without separating and is often used for sauces, with grilled meats, poultry, and fish. It is
made from cow's whole milk in much the same way as Swiss cheese.

guacamole (gwok-ah-moh-lay) - An avocado condiment that is made from ripened

avocados and lemon or lime juice, diced onion, tomatoes, and cilantro.

guava (GWAH-vah) - A native to South America, it is also grown in the U.S. There are
many varieties of guavas, and they can range in size from a small egg to a medium
apple, all are very sweet. Guavas make excellent jams, preserves, sauces, and sorbets.

gumbo (gum-boe) - A delicacy of South Louisiana. It is a thick, robust soup almost

always containing a roux, and sometimes thickened with okra or file'. There are
thousands of variations, only a few of which are shrimp or seafood gumbo, chicken or
duck gumbo, okra and file' gumbo. Generally, gumbos come in two categories, those
thickened with okra (thus the name), which comes from an African word for "okra," and
those with ground sassafras leaves, known as "file." The earlier gumbos were closer to
soups than to the stew often served today. You can make the soup thicker by using more
roux or adding more file powder. The ingredients call for oyster liquor, the juice left over
from opening oysters, which would have been abundant in an era when many meals
began with oysters. Bottled clam juice or fish broth make suitable substitutes. Serve the
gumbo over rice.
History: Check out History and Legends of Gumbo.

habanero pepper (ah-bah-NEH-roh) - You might also know this Yucatan-raised,

lantern-shaped chile as a Scot bonnet or Bahamian chile. Whatever you call it, with a fire
reportedly 60 times that of a Jalapeno, these pods pack a punch. It is the hottest of all
chiles in the world. It should be handled only while wearing plastic gloves. Ripe
Habaneros, which are dark green, red, or orange-red, have a sweeter flavor and are
fruitier than the green, unripe ones.

haggis (HAG-ihs) - Haggis is a Scottish dish made from sheep's offal (windpipe, lungs,
heart and liver) of the sheep, which is first boiled and then minced. It is then mixed with
beef suet and lightly toasted oatmeal. This mixture is placed inside the sheep's stomach,
which is sewn closed. The resulting haggis is traditionally cooked by further boiling (for
up to three hours).
This is the most traditional of all Scottish dishes, eaten on Burns Night (25th January;
the birthday of Scotland's national poet, Robert Burns, 1759-1796) and at Hogmanay
(New Year's Eve). Haggis is traditionally served as "haggis, neeps and tatties". The neeps
are mashed turnip or swede, with a little milk and allspice added, whereas the tatties are
creamed potatoes flavored with a little nutmeg. To add that authentic touch, consume
your haggis, neeps and tatties with a dram of good whisky.
History: There are no actual records, as far as we are aware, of the origins of haggis, as
we know it today. The first known English cookbook is The Form of Cury (cookery),

written in 1390 by one of the cooks to King Richard II. It contains a recipe for a dish
called Afronchemoyle, which is in effect a haggis. The haggis became well established in
the Scottish culinary scene, not as a star dish but as an everyday staple. Like a lot of
other foods, haggis probably came about because the raw material was available and it
had to be made into a more acceptable form.
Author Clarissa Dickson Wright in her book The Haggis - A Little History makes a case for
haggis originally being from Sweden. Scandinavians from Sweden eat haggis with great
relish and invariably remark on its resemblance to a dish in their local cuisine. Relations
between Scotland and the Nordic world go back to the 9th century. Norsemen, raiders at
first, very soon became settlers and farmers. It was late in the 15th century before
Orkney and Shetland finally ceased to be dependencies of the Danish crown. The impact
of the Norse was far greater than that of the French; they are part of Scotland's historic
fabric. The root of the word haggis is not from Latin languages, and its origin appears to
be Scandinavian. There is no doubt that the word haggis is related to such words as the
Swedish hagga, meaning to hew or chop; and the Icelandic hoggva, with the same
meaning.

halibut - Halibut is a large flatfish, resembling the turbot in appearance, and is the
largest in the flatfish group. They sometimes weigh in at over 500 pounds and six feet in
length. The flesh of the halibut is coarser and the flavor is stronger and less refined than
the flounder, and especially the sole. Halibut is exclusively a cold-water fish and is found
in the North Atlantic and North Pacific oceans. "Hippo of the sea is how the halibuts
Latin family name "hippoglossus" translates.

hamburger - A grilled, fried, or broiled patty of ground beef that is usually served on a
"hamburger bun" and topped with ketchup, onions, and/or other condiments. It is
considered a cultural icon in America.
History: Check out History and Legends of Hamburgers.

Hangtown Fry - This oyster dish includes oysters, eggs, and bacon.
History: Check out History of the Hangtown Fry.

haricot vert (ah-ree-koh VEHR) - The French term for green string beans, Haricot
means, "bean," and vert means, "green." They are much thinner than regular green
beans and traditionally have a much better flavor. They are also known as French green
beans and French beans.

Hardtack - A hard square biscuit or cracker that is made with flour and water only
(unleavened and unsalted bread). Since it's very dry, it can be stored for years without
refrigeration. People can live for quite a while on just bread and water. Hardtack is eaten
by itself, dipped in coffee, or crumbled into soups. Inexpensive, stable, and easy to
transport, hardtack was a staple in military life throughout most of our history. It was
also the most convenient food for soldiers, explorers, and pioneers.
Dandy funk Also called Danderfunk. A pudding made by sailors using crumbled
hardtack, fat, and molasses.
History: Hardtack was a part of the staple diet of English and American sailors for many
centuries. Christopher Columbus took unleavened bread with him on his journeys.
Sailors referred to it as sea biscuit, sea bread, ship biscuit, Midshipmans nuts, and pilot
bread.
During the Civil War, a soldier in the army, both north and south was usually issued one
half pound of beans or peas, bacon, pickled beef, compressed mixed vegetables and one
pound of hard tack. Too hard to be eaten whole, it was generally broken up with a rock
or rifle butt, placed in the cheek pocket and softened with saliva enough to be chewed
and swallowed. The hardtack was also soaked in water and then fried in bacon grease to
soften it. The soldiers called the biscuits "sheet iron crackers", "teeth dullers", or "worm
castles" in references to the weevils and maggots all too often found in the hardtack
boxes.

hartshorn - It is also called bakers' ammonia (ammonium carbonate). It is an ammonia

compound and not harmful after baking. However, don't eat the raw dough. Your
kitchen will stink of ammonia while the cookies bake - but once baked, the cookies will
not taste of it. Can be substituted for equal amount of baking powder in any cookies
recipe. It is an old-time leavening favored for cookies, such as German Springerle. It is
said to give a "fluffiness" of texture baking powder can't. Its leavening is only activated
by heat, not moisture (such as baking powder).

hash - A dish of chopped pork or beef combined with various chopped up vegetables and
seasonings. Hash is often thought of as a dish that you throw into it whatever is left in
the kitchen. In the 19th century, cheap restaurants were called "hash houses" and the
workers in these restaurants were called "hash slingers."

Hasty Pudding/Indian Pudding - Despite the name Indian Pudding, it is not a

traditional native dish. Native Americans had neither milk nor molasses to use in their
cooking. They did mix ground corn with berries, and may have had maple syrup. Hasty
Pudding and Indian Pudding are basically the same pudding, as Hasty Pudding was an
English tradition for centuries. Printed references to hasty pudding in England date to
1599, while Indian pudding recipes start appearing in American cookbooks in 1796.......
History: Check out Hasty Pudding/Indian Pudding.

haunch - A term used in a cut of meat, usually venison. One of the back legs of an
animal with four legs that is used for meat (the leg and loin undivided, or, as more
commonly called, the hind quarter) - a haunch of veal, venison, or wild boar.

Haute Cuisine - Food that is prepared in an elegant or elaborate manner; the very
finest food available. The French word "haute" translates as "high" or "superior." Cuisine
translates as "cooking" in general. Literally meaning "high cooking" or high-class
cooking, the rich sauces, fine ingredients and exquisite taste of haute cuisine typifies
classic French cooking.
History: The arrival in 1533 of Italian-born Catherine de Medici at the French court and
her marriage to Henri II in the 16th century brought about the development of the
culinary arts in France. She had her staff introduce delicacies previously unknown to the
French. Over the next couple of centuries, the royal families employed chefs who
developed and prepared the finest cuisine, and dining became an art form. Chef Francois
Pierre de La Varenne (1615-1678) who was a court chef during King Louis XIV's (16431715) reign is often cited as being the founder of haute cuisine. It was during La
Varenne life that is often considered the turning point of cuisine, the ending of medieval
cuisine and the beginning of classic French cooking.

Haute Cuisine Couture - It means "Recipe for Comfort" and it relates to the fashion
world. It is first and foremost a form of expertise or savoir-faire, involving a craft that

has endured for more than one hundred and fifty years. The origins of haute couture
date back to Charles Frdric Worth who, in 1858, founded the first true house of haute
couture at 7, rue de la Paix, in Paris, creating original models for individual clients. Haute
couture involves craftsmanship, the skill of the seamstress and embellisher (feather
makers, embroiderers, milliners) who, each season, create the finery of the exceptional.

havarti cheese (huh-VAR-tee) - It is a light to pale yellow cheese with tiny holes "eyes"
in its smooth body, it melts well when it is shredded. It is similar to Montery Jack cheese.

hazelnut - Also called filberts. According to a manuscript found in China, from the year
2838 B.C., the hazelnut took its place among the five sacred nourishments God
bestowed to human beings. The cultivation of hazelnuts has been going on for over 4500
years. In olden times, the nut was used as a medicine and tonic. Up until 1940, most
hazelnuts were imported to the United States from Sicily and Naples. Now the nuts are
grown in Oregon and Washington. Nuts begin forming on the trees in the early spring.
They mature during the summer months and are harvested in the early fall. The nuts
usually grow in clusters of two or three, each nut covered with an open ended husk that
extends beyond the rounded nut itself. When the nuts mature, they fall free from the
husks to the ground where they are harvested.

headcheese - A sausage made from a calf or pig's head and molded in its own jelly and
seasoned. In England it is called brawn and in France it goes by the name fromage de
tete de porc.
History: This dish was created in the Middle Ages when bits and pieces of meat and
gelatin were enclosed in the head skin of the animal cooked and served that way.

heart of palm - Heart of palm is the inner, edible portion of the stem of the cabbage
(palmetto) palm tree. This palm grows in tropical climates such as Florida (it's the state
tree) and Brazil. Hearts of palm are ivory colored and resemble white asparagus without
the tips. They are usually available canned and packed in water. They are rather
expensive and have a taste reminiscent of artichoke. Delicious in salads, hearts of palm
can also be used in main dishes or fried.

hickory nuts - There are 17 varieties of hickory trees, 13 of which are native to the
United States, including the pecan nut. The common hickory nut has an extremely hard
shell. Hickory nuts have an excellent rich flavor with a buttery quality due to their high
fat content. They are a usually sold unshelled. Hickory nuts can be used in a variety of
baked goods and in almost any recipe as a substitute for pecans.

High Tea - High Tea is often a misnomer. Most people refer to afternoon tea as high tea
because they think it sounds regal and lofty, when in all actuality, high tea, or "meat tea"
is dinner. High tea, in Britain, at any rate, tends to be on the heavier side. American
hotels and tea rooms, on the other hand, continue to misunderstand and offer tidbits of
fancy pastries and cakes on delicate china when they offer a "high tea."
Afternoon tea (because it was usually taken in the late afternoon) is also called "low tea"
because it was usually taken in a sitting room or withdrawing room where low tables
(like a coffee table) were placed near sofas or chairs generally in a large withdrawing
room. There are three basic types of Afternoon, or Low Tea:
Cream Tea - Tea, scones, jam and cream
Light Tea - Tea, scones and sweets
Full Tea - Tea, savories, scones, sweets and dessert
In England, the traditional time for tea was four or five o'clock and no one stayed after
seven o'clock. Most tea rooms today serve tea from three to five o'clock. The menu has
also changed from tea, bread, butter and cakes, to include three particular courses
served specifically in this order:
Savories: Tiny sandwiches or appetizers
Scones: Served with jam and Devonshire or clotted cream
Pastries: Cakes, cookies, shortbread and sweets
History: Check out History of English High Tea.

hippenmasse - A cookie that you fill with chocolate mousse or berries.

Hoagie Also known as submarines, heroes, bombers, grinder, torpedoes, and rockets
in other parts of the United States. Hoagies are built-to-order sandwiches filled with
meat and cheese, as well as lettuce, tomatoes, and onions, topped off with a dash of
oregano=vinegar dressing on an Italian roll. A true Italian Hoagie is made with Italian
ham, prosciutto salami, and provolone cheese, along with all the works. It was declared
the Official Sandwich of Philadelphia.
History: Check out History of Hoagies, Submarines, Po'Boys, Dagwood, and Italian
Sandwiches.

Holland Rusks - Rusks are known in France as Biscotte and in Germany as Zwieback. A
rusk is a slice of yeast bread (thick or thin) that is baked until dry, crisp, and golden
brown. In America, rusks are given to babies when teething.

hollandaise sauce (butter) - Uses butter and egg yolks as binding. It is served hot
with vegetables, fish, and eggs (like egg benedict). It will be a pale lemon color, opaque,
but with a luster not appearing oily. The basic sauce and its variations should have a
buttery-smooth texture, almost frothy, and an aroma of good butter. Making this
emulsified sauce requires a good deal of practice it is not for the faint of heart.
Barnaise sauce, which is "related" to hollandaise sauce, is most often served with
steak.

hominy - Hominy is made from dried corn kernels from which the hull and germ have
been removed, usually by boiling in lime. The kernels look somewhat like popcorn and
have a soft, chewy consistency. It is sold either in canned or dried form.

Hommard a L'amoricaine - Hommard in French means lobster or crawfish and

amoricaine mean in the style of America or American Sauce. Also called Lobster a
Lamoricaine.
History: French Chef Pierre Fraisse who had lived and worked in Chicago, Illinois in 1858
created this dish. Fraisse was considered to be a bit "Americanized by the French. He
created the dish in Paris in 1860 when several American customers came in very late and

asked for supper by specifying that they had only one hour to eat. Not having time to
cook lobsters with the traditional court-bouillon, he prepared a sauce that consisted of
tomatoes, tarragon, wine, cream, and cognac, and then poached the lobsters pieces it.
The guests asked for the name of this exquisite receipt and Pierre, according to the
inspiration of the moment, called it Lobster au amricaine in honor of his American
customers and probably because he had worked as chef in Chicago.
It is also said this dish had actually been on the menu of the restaurant before Fraisse
began to work there and was then known as Homard Bonnefoy, thought to have
originated in Languedoc in Southern France.

honey - Honey is produced by domesticated and many wild bees from the nectar of
flowers and other plant secretions. The bees combine those fluids with other substances
to make honey, which they store in their hives. Honey has been around as long as bees
and man has used it as a sweetener and food since the earliest times. It is still one of his
richest and most useful food substances. A rock drawing near Valencia in Spain that
dates back to 15000 BC shows two men climbing up cords to reach the nest of a swarm
of bees. And beekeeping was being practiced along the banks of the Nile in Egypt at
least as early as 3000 BC. Ancient literature teems with references to bees, honey and
beekeeping.

hooch, hootch - A cheap whiskey. The term, which became widespread during
Prohibition. It was derived from the name of a Chinook Indian tribe, the Hoochinoo that
made a form of distilled spirits bought by U.S. soldiers who had occupied the Alaskan
territory.

hopping john - A southern dish made of black-eyed peas (cowpeas) and rice. It is
traditionally served on New Year's Day to ensure good luck for the New Year. The dish
was a staple of the African slaves who populated southern plantations (especially those
of South Carolina).
History:

Check out History of Hoppin' John.

hors d'oeuvres (or DERV) - Means little snack foods, small items of food or light
courses, served before or outside of ("hors") the main dishes of a meal (the "oeuvres")
which are intended to stimulate the appetite. The terms hors
d'oeuvres and appetizers are often used interchangeably, but there is a difference: hors
d'oeuvres are the small savory bites, typically finger food, served before a meal, while
appetizers appear as the first course served at the table. The name hors
d'oeuvres comes from the French and is literally translated as "out of the work," but it's
more logical to think of it as meaning "apart from (or before) the meal."

horseradish - The name may have come from an English adaptation of its German
name. In early times the plant grew wild in European coastal areas; the Germans called
it meerrettich, or sea radish. The German word meer sounds like mare in English.
History: The earliest account of Horseradish comes from 13th century Western Europe,
where Germans and Danes used it as a condiment, stimulant, and digestive medicine.
The word horseradish first appeared in print in 1597 in John Gerardes English herbal on
medicinal plants. It was introduced in England in the 16th century, where it is still used
to treat hoarseness and coughs. It was brought to the United States in the 19th century,
and now grows wild along the East Coast.

Horseshoe Sandwich The sandwich is considered the signature dish or Springfield,

Illinois, the home of Abraham Lincoln. This sandwich will make our arteries cringe and
your taste buds rejoice. The sandwich starts out with two to three slices of thick toasted
bread. On top of that you have two traditional choices: a thick fried ham steak or two
large hamburger patties. Then a large amount of freshly made French fries are placed
onto the top of it. The secret to this sandwich is the sauce that is poured over the top.
Every restaurant and chef seems to have his or her own secret cheese sauce recipe. The
name of the sandwich comes from the shape of the ham with the fries representing the
horseshoe nails, and the heated steak platter as the anvil. If you order a Pony Shoe
Sandwich, it is the same thing, but a smaller or half a Horseshoe portion (usually one
slice of toast).
History: Check out History of Sandwiches.

Hot Brown Sandwich An open-faced turkey sandwich with turkey, bacon, pimientos,
and a delicate Mornay sauce. The sandwich is place under the broiler to melt the cheese.

Check out History of Sandwiches.

hot dog - Also called frankfurters. A cooked sausage that consists of a combination of
beef and pork or all beef, which is cured, smoked, and cooked. Seasonings may include
coriander, garlic, ground mustard, nutmeg, salt, sugar, and white pepper. They are fully
cooked but are usually served hot. Sizes range from big dinner frankfurters to tiny
cocktail size.
Check out History and Legends of the Hot Dog.

huitlacoche See cuitlacoche.

Hurricane This signature cocktail of New Orleans is a potent sweet fruit punch and
rum drink that is served in a special hurricane lamp glass that has become one of the
most sought-after souvenirs in New Orleans. During celebrations (celebrations seem to
be nightly in the New Orleans French Quarter) tourists carry their to go Hurricane drink
down the streets. Hurricanes are also the cocktail of choice during Mardi Gras, where
thousands come to parade and party. The Hurricane was made famous by Pat OBriens
French Quarter bar. Other restaurants and bars serve this drink but it has become
synonymous with Pat OBriens, where people line up to get their Hurricane drink.
History:

Check out History of Hurricane.

Hushpuppies - A finger-shaped dumpling of cornmeal that is deep-fried (they are

traditionally served with fried catfish). Hushpuppies, also known as corn dodgers. They
are especially popular throughout the South.
History:

Check out History Hushpuppies.

ice box pies - These pies were named after the ice box that they were kept cool in.
History: For the history of Ice Box Pies, check out Linda Stradley's History of Pies.

ice cream - It is a frozen dessert made from cream, or a mixture of cream, milk, sugar,
and usually eggs. It can also be made from combination of milk products (usually cream
combined with fresh, condensed or dry milk), a sweetening agent (sugar, honey, corn
syrup or an artificial sweetener) and flavorings such as pieces of chocolate, nuts, fruit,
etc. Ice cream contains air, the more the air the lighter it will be. Learn how to
use Electric Ice Cream Maker.
History: For a detailed and interesting history of Ice Cream, check out History, Legends
& Myths of Ices and Ice Cream.
ice cream cone - History of the Ice Cream Cone
ice cream sundae - History of the Ice Cream Sundae
ice cream sundae - Ice Cream Sundae
ice milk - It is made in much the same way as ice cream, except that it contains less
milk fat and milk solids. The result is a lowered calorie count and it has a lighter, less
creamy texture.
ices - This dessert are fruit juices or purees of fruit that are blended with sugar syrup
and frozen.

icing - A term often interchangeable with "frosting" and preferred in America to describe
the sugar-and-water mixture used to decorate and cover cakes. It may also contain
other ingredients and flavorings. The word is akin to "ice" for the icing becomes firm or
glazed after being applied.

Indian Pudding/Hasty Pudding - Despite the name Indian Pudding, it is not a

traditional native dish. Native Americans had neither milk nor molasses to use in their
cooking. They did mix ground corn with berries, and may have had maple syrup. Hasty
Pudding and Indian Pudding are basically the same pudding, as Hasty Pudding was an
English tradition for centuries. Printed references to hasty pudding in England date to
1599, while Indian pudding recipes start appearing in American cookbooks in 1796.......
History: Check out Hasty Pudding/Indian Pudding.

Indian Taco Originally known as Navajo Tacos, but since Indian tribes other than the
Navajo Nation have also adopted these as their own, they obtained the universal name
of Indian Taco. Indian Tacos are a combination of beans or ground beef, chopped lettuce,
sliced tomato, shredded cheddar cheese, and an optional green chile sitting atop platesized rounds of crispy Navajo or Indian Fry Bread. The Navajo Taco was voted the State
Dish of Arizona in a 1995 poll conducted by the Arizona Republic newspaper. No plates or
silverware are needed, as you just fill the fry bread with your desired fillings, roll it up,
and then eat this delicious food. Eating Indian Tacos is considered very macho and
requires some dedicated chewing.
History: To learn about the history of the Indian Taco, check out History of Sandwiches.

infuse - To steep an aromatic ingredient in hot liquid until the flavor has been extracted
and absorbed by the liquid. Teas are infusions. Milk or cream can also be infused with
flavor before being used in custards or sauces.

infusion - An infusion is the flavor that's extracted from any ingredient such as tea
leaves, herbs, or fruit by steeping them in a liquid such as water, oil, or vinegar.

insalata (ihn-sah-LAH-tah) - The Italian word for "salad."

jaccart - To inject a product, usually beef, with tiny needles, in order to

tenderize it.

jalapeno pepper (hal-la-PAY-nyo) - Named after Jalapa, the capital of

Veracruz, Mexico, these smooth, dark green (scarlet red when ripe) have a
rounded tip and are about 2 inches long and 3/4 to 1 inch in diameter.

Although not as hot as other chile peppers, most people love the flavor this
pepper has. Heat range is 3-6, depending on the variety. Besides their flavor,
jalapenos are quite popular because they're so easily seeded (the seeds and
veins are extremely hot). They're available fresh and canned and are used in a
variety of sauces, sometimes stuffed with cheese, fish or meat, and in a
multitude of dishes. In their dried form they are known as chipotles. Pickled, it
is called cscabeche.
Learn about Chile Peppers - Preparing Fresh Chile Peppers, Roasting Fresh Chile
Peppers, Preparing Dried Chile Peppers, Science of Chile Peppers

jambalaya (juhm-buh-LI-yah) - Jambalaya is a rich dish, which varies widely

from cook to cook, but usually contains rice. It is said that Louisiana chefs
"sweep up the kitchen" and toss just about everything into the pot for this rice
dish that is highly seasoned and flavored with any combination of beef, pork,
fowl, smoked sausage, ham, or seafood, as well as celery, green peppers and
often tomatoes. Jambalaya, is the dish most obviously associated with the brief
period of Spanish domination in New Orleans. Celestine Eustis, writing at the
turn of the twentieth century, refers to it as a "Spanish Creole dish." It is now
considered the hallmark of Cajun cuisine.
Learn about the History of Jambalaya

jambon (zham-BOHN) - It is the French word for "ham" which consists of the
hind leg of the pig, separated from the carcass at about the second joint of the
vertebrae.
jambon au madere - Ham steaks prepared with Madeira wine
jambon cru - Raw ham.
jambon froid - Cold or chilled ham.
jambon jambon fume - Smoked ham.

jambonneau (zhan-bun-NO) - A French cut of the pork carcass that consists

of a portion of the foreleg or a knuckle from the foreleg or hind leg that is

cured and pickled or salted.

jelly bean - Historians seem to think that jelly beans were introduced between
1896 and 1905. It is believed the jelly center is a descendent of a Mid-Eastern
confection known as Turkish Delight that dates back to Biblical times. The shell
coating is an offspring of a process called panning, first invented in 17th
century France to make Jordan Almonds. The panning process, while done
primarily by machine today, has remained essentially the same for the last 300
years. It wasn't until the 1930's that jelly beans became a part of Easter
traditions.
Jelly beans quickly earned a place among the many glass jars of "penny candy"
in general stores where they were sold by weight and taken home in paper
bags. It wasn't until the 1930's, however, that jelly beans became a part of
Easter traditions.

jerk - A term used for an island style of barbecue that includes marinating the
meat in a green pesto-like mixture of herbs, spices, and very hot peppers.

jerk seasoning - A spicy Jamaican seasoning used to marinate fish, pork,

chicken, and beef. The mix includes a blend of chiles, allspice, thyme, and lime
juice or rum. Some jerk mixtures (jerk rub) are thick and are rubbed over
meats before cooking. Other blends have more liquid added so that they can be
used for marinating and basting. The slaves used this method to preserve their
meat.

Jerusalem artichoke - It resembles the globe artichoke in flavor but is

actually a member of the sunflower family. See artichoke.

jicama (hic-a-ma) - It is also known as the Mexican potato. Jicama is a very

firm, bulbous root vegetable that is brown on the outside with pearly white
meat. It can be enjoyed either raw of cooked. It is slightly sweet to taste and it
is very crunchy (it will remain so even after cooking). Great in salads and for
using in dips.

Jo-Jo Potatoes - Potatoes cut into thick wedges then seasoned (sometimes
breaded) and deep-fried. Often served with broasted chicken.

Johnny Cake Also called Jonny Cake. Johnny Cakes are the New England
equivalent of the tortilla. The simplest recipes call for nothing but corn meal,
boiling water, and a little salt. The batter should be fairly thin so that when
fried on a hot griddle, the batter spreads out no more than a quarter of an inch
thick.
History: The origin of the name is something of a mystery and probably has
nothing to do the name John. They also were called Journey Cakes because
they could be carried on long trips in the travelers saddlebags and baked along
the way. There is some thought that they were originally called Shawnee Cake
and the colonist slurred the words into Johnny Cake. Modern historians have
also found that the word joniken, an American Indian word meaning corn cake
could possible be the origin of the name. The settlers of New England learned
how to make Johnny Cakes from the local Putexet Indians, who showed the
starving Pilgrims how to grind and use corn for eating.
Learn all about the history of Johnnycakes, Jonnycakes, Journey Cakes,
Shawnee Cakes.

julienne (joo-lee-EHN) - To cut food into thin sticks which are also called
matchsticks. Food is cut with a knife or mandoline into even slices, then into
strips.
History: French chef Jean Julien is said to have introduced the "julienne"
method or preparing vegetables.

Kae-Sa-Luk - Also known as Thai Carving. It is the Thailand art of

carving fruit and vegetables into intricate flower shapes. The purpose of
fruit and vegetable carving is to make food more attractive, more
appetizing, and also easier to eat.
Today this art is also performed in Asian countries such as Korea, Japan and China. Fruit
and vegetable carving is considered one of the ten traditional Thai crafts. It is thus held
to be an ancient art and is used in making food offerings for monks, entertaining guests,
ordinations, weddings, and royal funerals. Loi Kratong festival is still celebrated today in
Thailand.
History: Fruit and vegetable carving is a tradition which has been passed down form
ancient times as this art began in Thailand in the 14th century (around 1240 to 1350)
in Sukothai, the former capital of Thailand. In preparation for the Loi Kratong, which is
one of the most important festivals in Thailand. Miss Nang Noppamart, is given credit for
this art when she tried to create a gift to make her Kratong more beautiful in order to
amaze the king. She took a flower and used it as a pattern to carve a copy from into a
fruit. Then she carved a bird and set it aside the flower.

ketchup - A thick, sweet sauce made with tomatoes, vinegar, sugar, salt,
and spices. It is also know as catsup and catchup. It is said to be derived
from "fet-tsiap," a spicy pickled fish condiment popular in China.
History: Ketchup was firm mentioned in print in 1711. Most American
ketchups are made with tomatoes. The F. & J. Heinz Company of
Pennsylvania sold the first bottled tomato ketchups as of 1876.

key lime - A tart, golf-ball size, and yellow-green citrus fruit that is
native to Southern Florida. The juice is yellow and very tart, more so than
standard limes. They grow in Florida, the Keys and other tropical places in
the Caribbean. Key lime is used in making Key Lime Pie.
History: The key lime tree, which is native to Malaysia, probably first arrived in the
Florida Keys in the 1500s with the Spanish. Key limes look like confused lemons, as they
are smaller than a golf ball with yellow-green skin that is sometimes splotched with
brown. They are also know as Mexican or West Indian limes. When a hurricane in 1926
wiped out the key lime plantations in South Florida, growers replanted with Persian

limes, which are easier to pick and to transport. Today the key lime is almost a phantom
and any remaining trees are only found in back yards and their fruit never leave the
Florida Keys. Key limes are also grown for commercial use in the Miami area.

kielbasa (kihl-BAH-sah) - Kielbasa is a smoked sausage made from

pork.

Kinilaw Cuisine - Kinilaw cuisine is a true Philippine cuisine with

influences as far back as pre-colonial times with trans-Pacific trade and
exchanges of culture. Later in the 16th century, a strong link with Europe
and South America through Spanish colonists had the most tremendous
impact on todays Philippine cuisine. This marriage of culinary heritages
must be described and considered as a real "fusion cuisine." Regardless of
the origin, over the centuries dishes have been transformed, added and
changed in so many ways to what has become todays Philippine cuisine.
Anything alive and anything fresh can be used for Kinilaw cuisine
(crustaceans, fish, meat, vegetables, fruit, flowers, insects, fowl, and
snakes; food as rare and unusual as balatan (sea cucumber), lima lima
(spider conch), kohol (river snail), abatud (larva of coconut beetle),
butbut (sea anemone), guso (seaweed) goat, dog, carabao, venison, wild
boar, heart, liver, tripe, animal skin, puso ng saging (banana core) and
uncountable other ingredients).

Kipper - To kipper means to cure, usually fish, by cleaning, salting and

drying or smoking. It also means a male salmon during or shortly after
spawning. When a herring is kippered it is first butterflies, cured in brine,
and then cold smoked. It has a Smokey, salty flavor and is usually given
an artificial golden color. When a salmon is kippered in the U.S. it is a
chunk, steak or fillet of salmon soaked in brine, hot smoked and dyed red.
In Europe a split salmon is soaked in brine and cold smoked.

kippered herring - Also called kippers. These are herrings that have
been split down the middle and cold-smoked in a solution of brine.

Kitchen Bouquet - It is the brand name of a concentrated browning and

seasoning sauce. Small amounts of it can be added to gravy to enrich its
flavor and enhance its color. It can also be used to enhance the color of
microwave foods, which don't normally brown. There are other brands on
the market, which accomplish the same thing.

kiwifruit or kiwi fruit (KEE-wee) - The kiwifruit (Actinidia Deliciosa)

belongs to the berry family of fruits. It's about the size of a large egg, and
is covered by a brown, fuzzy skin. The fruit's rough exterior gives no hint
of the beauty within. The inside of a kiwi is bright green, with a yellow
center, dotted by small, black seeds. It is a native of China where it was
called Yang Tao. It was introduced into New Zealand in 1906 and has been
commercially cultivated there ever since. New Zealanders called the vines
Chinese gooseberries, for the original fruit was small, prickly, with a
distinctive but unrefined taste. It took more than 40 years to develop the
fruit of today. To aid marketing, the name was changed to kiwifruit (this
established the fruit as an exotic fruit internationally). This name not only
identifies New Zealand but also describes the appearance of a New
Zealand native, the tiny Kiwi bird.

knead (NEED) - The process of working dough by mixing, stretching, and

pulling. Kneading is most often used in bread dough, and is a necessary
step in order to develop the gluten. To knead, gather your dough into a
ball. Using the heel of your hands, press down on the dough. Pull up the
part of the dough that was flattened by your hands and fold it back over

on itself. Keep repeating the process, turning the dough periodically.

knish - The knish is a pastry of Jewish origin consisting of a piece of

dough that encloses a filling of seasoned mashed potatoes. Basically they
are a mashed potato pie. When sold by the street corner vendors in New
York City, they are fried and square shaped. The baked ones are usually
round shaped, and are usually made at home and some knish bakeries.
History: Eastern European Jews developed the knish. During the early
1900s, when hundreds of thousands of Eastern European Jews Emigrated
to America and settled in New York City, they brought with them their
family recipes for knishes. Knishes were made at home until Yonah
Schimmel, a rabbi from Romania, began to sell them at Coney Island in
New York City, and also from a pushcart on the Lower East Side. In 1910,
he opened his original knish bakery located on East Houston Street.

Kobe beef (koo-bay) - Kobe beef is considered the most exclusive beef in
the world. Technically speaking, there's no such thing as Kobe beef, it is
merely the shipping point for beef from elsewhere in Japan. What is called
"Kobe beef" comes from the ancient province of Tajima, now named
Hyogo Prefecture, of which Kobe is the capital. Real beef connoisseurs,
however, still refer to it as Tajima beef. This beef comes from an ancient
stock of cattle called "kuroge wagyu" (black haired Japanese cattle).
Today they are raised on only 262 small farms, most of which pasture
fewer than five cows, and the largest of which run only 10 to 15 animals.
Each animal is pampered like a spoiled child. Their diets are strictly
controlled and during the final fattening process, cattle are fed hefty
quantities of sake and beer mash. Each animal gets a daily massage. The
theory is that mellow, relaxed cows make good beef.

kohlrabi (kohl-RAH-bee) - It is a vegetable that has been popular for

years in Europe and is just beginning to be widely appreciated in the U.S.

It is also known as cabbage turnip. It has a bulbous stem growing just
above the ground and when young it has edible green leaves. For best
flavor, the bulbs should be steamed or boiled before they are peeled.

kosher food - The word kosher means "fit or proper." It refers to food
that is proper for the Jewish people to consume as set out in the laws of
Kashrut (the kosher dietary laws) in the Old Testament. It is against the
law for Jewish people to eat blood of mats that have been cooked with
milk or with anything derived from milk.

kosher salt (KOH-sher) - A pure, refined rock salt used for pickling
because it does not contain magnesium carbonate (because it does not
cloud brine solutions). Also used to kosher items. Also known as coarse
salt or pickling salt.

Kringle Kringles are hand-rolled circular, butter-layered Danish pastry

that enclose a fruit or nut layer, and topped with sugar icing.
To learn more about the Kringle, check out Linda's History of the Kringle.

kugel - (KOO-gel, KI-gel) It is a baked pudding, in the style of the British

puddings, as opposed to a light dessert such as rice or chocolate pudding.
Koogel actually means "ball" or "cannonball" in German. It came to have
this name because of the small round pot in which such puddings used to
be cooked. This round, covered pot would be placed in the larger pot of
cholent, a slow-cooking stew of chunks of meat, marrow bones, beans,
barley, potatoes and the like.

Classic ones are made with noodles or grains (sometimes even leftover
bread). They often have a sweet ingredient such as raisins or apples, but
some are savory. Today, they are even made with a variety of vegetables
in a style reminiscent of quiche or casseroles. What is characteristic of all
of them, though, is that they are made without water, using fats and/or
eggs to bind the ingredients, and they still are capable of being either
slow-cooked or of being kept warm on a warming plate.
History: On Friday afternoons, in Eastern-European towns, homemakers
would be seen carrying their pots of sabbath stew to the village bakery,
where they would place it in the large bread ovens, still warm from baking
the braided loaves of challah, the festive Sabbath bread. They would
return on Saturday at noon, to collect their fresh meals. Eventually, the
kugel started to be prepared separately and in larger pans.

ladyfinger - Ladyfingers are known in Italy as savoiardi are sweet, little, fairly dry,
finger-shaped sponge cakes. It is used for making desserts like Tiramisu and Charlottes.
Ladyfingers can be made at home or purchased in bakeries, supermarkets, or specialty
markets.
History: To learn about the history of the Lamington/Lemmington, check out History of
Cakes.

lagniappe - (lan-YAP) - Used primarily in southern Louisiana and southeast Texas, the
word lagniappe refers to an "unexpected something extra." It could be an additional
doughnut (as in "baker's dozen"), a free "one for the road" drink, and an unanticipated
tip for someone who provides a special service or possibly a complimentary dessert for a
regular customer. Creole term for something extra.

lamington or lemmington The word lamington means layers of beaten gold. An

Australian dessert of little cubes or squares of sponge cake, dipped in chocolate, then
rolled in coconut. In Victoria (State of Australia) they often add a layer of raspberry or
plum jam. They are served with tea in the afternoon. Lamingtons are so popular in
Australia that the cakes are a favorite means of raising money for school groups,
churchs, and scouts and girl guides. These money making adventure are called
Lamington Drives.

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History: To learn about the history of the Lamington/Lemmington, check

out History of Cakes.

lard - Lard is the layer of fat located along the back and underneath the
skin of the hog. Hog-butchers prepare it during the slaughtering process
and preserve it in salt. In Italy it is used mainly (either minced or in whole
pieces) to prepare various kinds of sauces and soups, to cook vegetables
and legumes, or to lard beef or poultry. In order to remove any excess of
salt, lard should be blanched by placing it in cold water, bringing it to a
boil and then letting it cool entirely under cold running water.

lasagna, lasagne (luh-ZAHN-yuh) - (1) Pasta in flat, very wide strips

that is almost always used in baked dishes. (2) A dish made by baking
such pasta with layers of sauce and fillings such as cheese or meat.
History: Like many things, the origins of pasta and how lasagna was first
made are lost in the mists of prehistory. We can only assume that pasta
was "invented" by the peoples living in the Mediterranean area some time
after our ancestors had learned to cultivate cereals and to grind them into
flour. However, the origins of "macaroni" in Italy go back as far as the
time of the Ancient Romans who gave the credit to the 'Gods'. Some
historians say that "maccheroni" is derived from the Sicilian word
"maccarruni" meaning "made into a dough by force." Other historians
think the word "lasagne" came from the Greek "lasanon," a chamber pot.
The Romans adopted the word for any cooking pot; lasagne is the pasta
dish cooked in the lasanum.

lavender - To learn about Lavender, check out Linda Stradley's web page
on Lavender.

latt, caf au lait, cafe leche - Is a coffee made with milk, usually
equal portions of scalded milk and coffee.

leavener, leavening agent (LEHV-uhn-er) - Leaveners are agents that

are added to doughs and batters to increase the volume and lighten the
texture. The most common leaveners are baking soda, baking powder,
and yeast. In some recipes, egg whites may be whipped to create a
similar effect. In earlier days, leavening agents were called "lifters."

lefse (lef-suh) - Lefse is considered to any "good" Norwegian the same as

the tortilla is to the Mexican and the crepes are to the French. A
Scandinavian tradition for decades, lefse is a pastry made from potatoes,
flour, butter, and cream. It is widely prized as a delicious delicacy,
whether served plain or with butter and sugar.

legume (lehg-Yoom) - Legumes, also known as pulses, are the mature

seeds that grow inside pods. We call them peas, beans, and lentils.

lemongrass - It is also known as citronella. Lemongrass is native to

Malaysia and grown throughout Southeast Asia and California. It is a stiff
tropical grass that resembles a large fibrous green onion (the stalks are
too tough to eat buy when simmered in liquid, they impart a distinctive
fragrance and taste). It is an essential herb in southeast Asian cooking. It
adds a lemony flavor to dishes.

Lemon Drop Martini In large west coast cities, especially San

Francisco, the Lemon Drop Martini is the popular drink, a lemon drink that
is truly reminiscent of the childhood candy. It is sometimes known as
adult lemonade. This addictive drink is a mixture of fresh lemon juice,
vodka, sweet vermouth or Triple Sec, sugar, and served ice cold in a
sugar-rimmed martini glass.
History: This drink came into vogue during the 1970s and was developed
at a now defunct bar called Henry Africas in San Francisco, a well known
singles bar. Since it was basically a singles bar that catered to single men
and women, they developed and pushed girl drinks. They are drinks that
are potent, but sweet enough to cover the taste of alcohol. It is felt that it
was named after the candy, lemon drops, of the same name.
Check out my favorite Lemon Drop Martini for a recipe.

lentil - These are tiny bean-like seeds. They are one of the first plants
used for foods. The Egyptians and Greeks cooked these small legumes
and so did the Romans. Pliney, the Roman naturalist, recommended them
as a food that produced mildness and moderation of temper.

liaison (lee-ay-ZON) - Liaison The process of thickening a sauce, soup, or

stew. This is a mixture of cream and egg yolks that is used to thicken
soups and sauces. Egg yolks must be tempered with hot liquid before
adding to the liquid in order to prevent curdling. This process is also
referred to as a "binder."

licorice - Its botanical name is Glycyrrhiza, from the Greek meaning

"sweet root." The taste of the licorice root is so distinctive that its

sweetness is detectable in water even when diluted to 1 part licorice to

20,000 parts water.
History: Licorice has a long and honorable history in the service of
mankind. The earliest usage of Licorice was back in the first syllables of
recorded time. Licorice freaks throughout history have included Pharaohs
and Prophets. Men discovered generous supplies in KingTuts tomb, while
Egyptian hieroglyphics record the use of Licorice in a popular beverage in
the days when the Bible was still being written! Alexander the Great, the
Scythian armies, Roman Emperor Caesar, and even India's great prophet,
Brahma, are on record endorsing the beneficial properties contained in
Licorice. Warriors used it for its ability to quench thirst while on the
march, while others (including Brahma and venerable Chinese Buddhist
sages), recognized Licorice's valuable healing properties.
Natural licorice can be effective medicine. For over 3000 years, licorice
root has been used as a remedy for peptic ulcers, sore throats and coughs
in eastern and western medicine. Licorice root has been used since the
third century BC to help dissipate coughs.

Liederkrantz cheese (LEE-duhr-krahntz) - It is a semi-soft aromatic

cow's milk cheese created by New York cheese maker, Emil Frey, in 1882.
This cheese is most commonly enjoyed with beer, dark bread, and onions.
Borden Foods purchased the trademark and is its sole producer.

lima beans - Lima beans come in two varieties; the Fordhook and the
baby lima. The Fordhook is meatier and fatter than the baby limas with
has a bolder flavor. Fresh limas can be found sometimes in June, July, and
August. They should be shelled just before using.

limburger cheese (LIM-bur-ger) - Limburger is a semi soft, surfaceripened cheese with a characteristic strong flavor and aroma. It was first

made in the Province of Luttich, Belgium and is named for the town of
Limburger, where originally much of it was marketed.

Limoncello (lee-mohn-CHEH-loh) Limoncello is the generic name for an

Italian citrus-based lemon liqueur that is served well chilled in the
summer months. An absolute natural product acquired by the infusion of
lemon skins in pure alcohol. It has become Italy's second most popular
drink after Campari. It is wonderful as a palate cleanser or as an after
dinner drinks. Keep your bottles of Limoncello in the freezer until ready to
serve. The ingredients are simple and few, and making a batch doesn't
require much work, but you'll need some time. In most recipes,
Limoncello must steep for (80) eighty days.
History: It has long been a staple in the lemon-producing region along the Italian Amalfi
Coast in Capri and Sorrento. The Amalfi Coast is known for its citrus groves and narrow
winding roads. Authentic Limoncello is made from Sorrento lemons, which come from the
Amalfi Coast. Families in Italy have passed down recipes for this for generations, as
every Italian family has their own Limoncello recipe.

lobster - A large seawater crustacean. Lobster is considered the king of

the crustacean family and has a jointed body and limbs covered with a
hard shell. The American or Northern lobster is caught from
Newfoundland to the Carolinas, but lobster is the essence of the Main
seacoast. Lobster and Maine are all but synonymous.
History: For centuries, lobsters were so abundant that they were usually
considered food for the poor. According to regional legend, John D.
Rockefeller Sr. rescued the lobster in 1910. The legend is that a bowl of
lobster stew, meant for the servants' table, was accidentally sent upstairs
(where it was rapturously received). From then on, it was given a
permanent place on his menu. Back in New York, what was good enough
for John D. was good enough for the rest of society.

Lobster Cardinal - French. The word "cardinal" describes the color of

this dish, which resembles the red color of the robes worn by a cardinal of
the Catholic Church. It is cubed cooked lobster meat that is mixed with a
sauce, spooned back into the lobster shell, sprinkled with breadcrumbs,
and browned.

Lobster Newberg - A rich lobster dish in an elegant sauce. It is usually

served over buttered toast points.
History: To learn about the history of Lobster Newberg, check out Linda
Stradley's History of Lobster Newberg.

Lobster Thermidor - Select pieces of lobster sauted with shallots and

mushrooms, and then deglazed with white and place back in the shell.
History: Lobster Thermidor was introduced on January 24, 1894, at Chez
Marie, a well-known Paris restaurant. On that evening Victorien Sardou's
play "Thermidor" had its first performance at the theatre called ComedieFrancais. Marie decided to launch his new dish by giving it the name of
the play "Thermidor." The play was called "Thermidor" after one of the
months of the French republican calendar.

London broil - London broil is actually a dish and a cut of meat. For the
dish, large pieces of flank steak (from the lower hindquarters) or top
round (from the inner portion of the hind leg) are cut into pieces,
marinated, grilled, or broiled, and then sliced across the grain. In the
market, you'll find many thick cuts of meat including top round and
sirloin tip labeled "London broil."

lox - Lox is the term used for salmon that has been cured in pure salt for
about two months and then is soaked to get rid of the excess salt. Lox is
not smoked.

lutefisk (lewd-uh-fisk) - Also called lyefish. It is dried cod that has been
soaked in a lye solution for several days to rehydrate it. It is then boiled
or baked and served with butter, salt, and pepper. The finished lutefisk
usually is the consistency of jello. In the United States, NorwegianAmericans traditionally serve it for Thanksgiving and Christmas. In many
homes, lutefisk takes the place of the Christmas turkey. Today the fish is
celebrated in ethnic and religious celebrations and is linked with hardship
and courage.
History: To Learn about the history of Lutefisk, plus a recipe, check out
Linda Stradley's History of Lutefisk.

lychee - This fruit is native to China and is now grown in tropical climates
of the United States. It is available fresh in Asian markets during the
summer months and canned year-round. The fruit is covered with a thin,
brittle, slightly bumpy shell that is easily removed with your fingers. The
fruit inside is white, soft, and somewhat like a grape. It also has a
wonderful aroma.

nacho (NAH-choh) - A small tortilla chip topped with cheese and chile peppers
or chile pepper sauce. The word may be from the Spanish for "flat-nosed."

nap or nappe - French word that means to completely coat food with a light,

thin, even layer of sauce or a jelly.

Napoleon pastry (nuh-POH-lee-uhn) - It is known as mille-feuilles in France.

Outside of France it is known as "Napoleon." It consists of layers of puff pastry
interspersed with pastry cream or whipped cream and iced with fondant and
chocolate or with confectioner's sugar.
History: (1) It is believed to have been developed in France during the latter
part of the 19th century. The Danish people have been told for generations
that a Danish royal pastry chef invented the dessert way back in the 1800s on
the occasion of a state visit between the Emperor Napoleon and the King of
Denmark, in Copenhagen. Some sources believe that the chocolate lines on
the pastry appear to form the letter "N" for Napoleon. (2) A final story or tale
is that the dessert was really a French invention after all, and that it was
Napoleon's favorite pastry. It is said that he ate so many of them on the eve
of Waterloo that he lost the battle.

Navajo Fry Bread The dough used in making this flat bread is a variation
of the dough for flour tortillas, consisting of wheat flour, shortening, salt, and
water, leavened sometimes by baking powder and sometimes by yeast. Today,
there are endless regional variations of this Native American flat bread. Each
tribe, and also each family, has their own special recipe. The making of Fry
Bread is considered a source of pride. Navajo Fry Bread is considered a
tradition in Arizona and New Mexico, and dry bread with honey butter is a
specialty of New Mexico.
History: Navajo Fry Bread actually evolved because of access to European
wheat and lard. In 18860, approximately 8,000 Navajos spent four years
imprisoned at Fort Summer, New Mexico, and were given little more than
white flour and lard to eat. After returning to their new reservation, the United
States government provided them with wheat flour as part of their
commodities program. Because of this, lard and wheat flour became the main
ingredients in the making of Navajo Fry Bread. The Indian women had to
make the best of what was often considered poor-quality rations in reservation
camps and the varying availability of government-issued commodities.
Learn more about the history (includes recipes) of Navajo Fry Bread & Indian
Tacos.

Nesselrode - An iced pudding flavored with chestnuts and dried fruit. Also a
cream pie filled with mixed preserved fruits and topped with shaved
chocolate.
History: Nesselrode was invented by chef Monsieur Mony, chef to the Russian
diplomat known as Count Karl Nesselrode (1780-1862), in Paris. Count
Nesselrode was a famous Russian gourmet and diplomat. His contemporaries
thought Nesselrode a poor diplomat whose attention was focused only on a
good table, flowers and money. As a patron of the culinary arts, he had a
number of dishes named in his honor by chefs.

neufchatel cheese (noof-sha-TEL) - A soft unripened cheese originally from

Neufchatel-en-Bray, France. It has a fat content of 44 to 48%. It is sold as
low-fat cream cheese in the U.S.

Newburg Sauce - An American sauce that was created at the famous

Delmonico Restaurant in New York City by their French chef, M. Pascal. This
elegant sauce is composed of butter, cream, egg yolks, sherry, and
seasonings. It is usually served over buttered toast points. The sauce is also
used with other foods, in which case the dish is usually given the name
"Newburg."
History: The sauce was originally named after a Mr. Wenburg, a frequent guest
at the Delmonico restaurant. Mr. Wenburg and the boss of the Delmoico had
an argument, thus causing Wenburg to insist that the sauce be renamed. The
first three letters were changed to "New" instead of "Wen" to create the name
"Newberg."

nicoise - A descriptive term for dishes served with particular foods used by
the chefs of the City of Nice, France. This garnish usually includes garlic,
tomatoes, anchovies, black olive, capers, and lemon juice. Salad Nioise is the
most famous of all these dishes, consisting of potatoes, olives, green beans,
and vinaigrette dressing.

nicoise olive (nee-SHAHZ) - A small, oval olive that ranges in color from
purple-brown to brown-black. They are from the Provence region of France
(but some are also grown in Italy). They are cured in brine and packed in olive
oil.

nixtamal - Kernels of dried field corn that have their hull and germ removed
and partially processed with slaked lime and water. The first people of Mexico
and Native Americans used ashes dissolved in water. Today the standard alkali
for the nixtamalizing process is purified cal, or calcium hydroxide. Nixtamal is
usually found packaged in bags in the refrigerated sections of Southwest
markets. Posole is an excellent substitute.
Hominy can also be substituted for nixtamal, but it generally has a much
milder flavor. Essentially nixtamal is the same as hominy In the Southern U.S.
states, nixtamal is called hominy (however, today, hominy has the nutrientrich germ removed, unlike nixtamal). The southerners serve it whole, as a
vegetable, or ground it into grits.
The main application of nixtamal is to grind the kernels and mix them with
seasonings to make a dough, similar to masa, which is used to make tamales.
Nixtamal is also used whole in soups and stews. In countries where nixtamal is
used, it's made fresh daily. It spoils quickly without refrigeration, but even
with refrigeration, its flavor and texture are noticeably better on the day it was
made.

noisette (nwah-ZEHT) - (1) It is the French word for hazelnut. (2) In French,
noisette is a small version of noix, which means a "walnut." The noix of a leg
of lamb or ham means a "small walnut-shaped" which is a juicy morsel. It is a
small, round, or oval slice of lamb or mutton, which is cut from the leg, rib, or
fillet. It is cut to provide an individual portion.

non-reactive pan - When a recipe calls for a non-reactive cookware, use

clay, copper, enamel, glass, plastic, or stainless steel. Stainless steel is the
most common non-reactive cookware available as it does not conduct or retain

heat well (it frequently has aluminum or copper bonded to the bottom or a
core of aluminum between layers of stainless steel). Although expensive, this
kind of cookware offers the benefits of a durable, non-reactive surface and
rapid, uniform heat conductivity. Glass cookware is non-reactive and although
it retains heat well it conducts it poorly. Enamelware is non-reactive as long as
the enamel is not scratched or chipped.

noodle - Any of a variety of thin strips of pasta made from flour, water, and
sometimes egg. In Japan, noodles are consumed winter or summer, hot in
broth or cold in dipping sauce. There are four main branches in the Japanese
noodle family. Soba, which translates as "nearness," is a thin noodle made
from buckwheat flour, good hot or cold. Chubby udon, made from wheat flour,
is usually served hot, with tempura. Hiyamugi is a medium-thickness wheat
noodle; usually eat cold, served on a bed of ice, with fishcakes and chopped
boiled eggs. Somen, a very thin wheat noodle is also served cold with a
dipping sauce, often with green shiso leaves, ginger and toasted sesame
seeds. In Japan, it's considered to be very good form to loudly slurp your
noodles. It's a way of telling your host you approve of the cooking.

nori (NOR-ee) - The Japanese name for a flat blade-like red seaweed
belonging to the genus Porphyra. Nori, which is usually sold as a rectangular
sheet measuring 19 x 21 cm, is the most commonly eaten alga in Japan.
Tasters are employed to evaluate the taste, color, texture, and overall quality
of cultivated nori, in much the same way that wine tasters select high-quality
products for the food industry. High quality nori has a glossy, black color and
good aroma. It is so tender that it melts with saliva in the mouth. Poor quality
nori has a greenish color with less gloss and aroma, and it has a hard texture.
In Japan, the highest-grade nori is elegantly packaged and presented as a
special gift. The Chinese people call it "zicai" (purple vegetable).
History: The production and consumption of nori in the form of dried or
roasted sheets dates back 1,300 years. The use of this seaweed was
introduced into Japan from China. Nori utilization was first recorded in the
"Taiho Ritsuryo," Japan's first book of laws in 701 A.D., as a taxable
agricultural product. Initially, field-gathered plants were used but when the
supply became inadequate, cultivation was started in the 17th century.

nougat It is a French candy made by whipping egg whites until they are
light and frothy. Sugar or honey syrup is added to stabilize the foam and
creating a frappe. Roasted nuts, such as almonds, hazelnuts, pistachios, or
walnuts, are added. A number of other flavoring ingredients are then added to
create nougat with different flavors. Nuts are also added. Nougat is called
torrone in Italy and turron in Spain.
History: The history of the origin of nougat varies with different historians.
Most historians believe that nougat comes from ancient Rome where a sweet
made from honey, almonds, and eggs was made and reserved for special
functions or as an offering to their gods. The first known documented mention
in Italy of torrone was in the year 1441 in Cremona, where at the wedding of
Francesco Sforza to Maria Bianca Visconti, a new sweet was created in the
couples honor.
(1) French historians think that the nougat traces back to a Greek walnut
confection known as nux gatum or mougo that was originally made using
walnuts. In the 17th century, Olivier of Serres planted almond trees close to
Montelimar. It is thought that the almonds replaced the walnuts in the Greek
recipe and evolved into nougat. Today, Montelimar, a small city in the Drome
section of southern France is known for their nougat. The first commercial
factory opened in the late 18thcentury and now this city has 14 nougat
manufacturers producing this wonderful confection.
(2) Another story tells of a farmers wife, taking advantage of plentiful almonds,
honey, and eggs on her farm, created nougat candy.

nouvelle cuisine (noo-vehl kwee-ZEEN) - A French term meaning "new

cooking." This refers to a culinary style that began in the late 1950s by young
French chefs led by Bouse, Gurard, and Chapel that moved away from the
traditional rich, heavy style of classic French cuisine toward fresher, ligher food
served in smaller portions. This style replaced traditional heavy sauces with
reductions of stocks and cooking liquids, the presentation of small portions,
and visual artistry on over-large plates. French cuisine today is basically a
combination of traditional and nouvelle.

nutella - A thick smooth paste made from chocolate and hazelnuts. Today,
Nutella is the number one spread in Europe
History: Pietro Ferrero, a pastry maker and founder of the Ferrero Company,

created it in the 1940s. At the time, cocoa was in short supply due to war
rationing, and chocolate was a delicacy limited to a lucky few. So Pietro
Ferrero mixed cocoa with toasted hazelnuts, cocoa butter and vegetable oils to
create an economical spread of chocolate, which he called pasta gianduja
(pronounced: pasta jon-du-ja). Pasta gianduja's success was unprecedented.
In 1949, Ferrero made a supercrema gianduja, which was spreadable as well
as, inexpensive. This product became so popular that Italian food stores
started a service called "The Smearing." Children could go to their local food
store with a slice of bread for a "smear" of supercrema gianduja. In 1964
supercrema gianduja was renamed Nutella (its origin being the word "nut"),
and began to be marketed outside Italy!

nutraceutical - A nutraceutical is any food that is nutritionally enhanced with

nutrients, vitamins, or herbal supplements. The most common supplements
are calcium, Vitamins E, A, and C and the herbs gingko, ginseng, echinacea,
and St. John's wort. As consumers continue to look for ways to enhance health
and well being, manufacturers continue to respond with products enhanced
with supplements, including beverages, rice, frozen desserts, snacks, and
many others.

olive - The Olive was a native to Asia Minor and spread from Iran, Syria, and Palestine
to the rest of the Mediterranean basin 5,000 years ago. It is among the oldest known
cultivated trees in the world - being grown before the written language was invented.
They are now grown in many parts of the world, among them the Middle East, Greece,
Cyprus, Italy, the south of France, Spain, Portugal, Algeria, Morocco, and California.
History: Olives appear in one of the first cookbooks ever discovered - the 2000 year old
Roman De re coquinaria in which Apicius writes of mixing roots, leaves, and salt into
Spanish oil to fake the higher quality Liburnian oil from the South of Istria. Olives are
considered one of our original foods dating back as least as far as 17th century B.C.
Olives formed a significant part of the way of life of the Ancient Greeks. Legend has it
that Athena (the goddess of wisdom and the arts) was in competition with Poseidon (the
sea god). Each was charged with presenting humankind with the most valued gift.
Poseidon donated the horse. Athena caused an olive tree to grow at the gates of the
Acropolis. It was Athena's gift the people deemed most valuable. In return for her
favors, Athens, the most powerful city in Greece, was named in her honor. Greek gods
were also believed to be born under the branches of the olive tree. Aristotle pondered
the olive tree at great length and eventually elevated its cultivation to a science. Solon
enacted the first laws to protect it. Homer deemed olive oil the "liquid gold." And
Hippocrates prescribed it as the "great therapeutic."

olive oil - The oil extracted from tree-ripened olives.

Extra-Virgin Olive Oil - Any olive oil that is less than 1% acidity and produced by the
first pressing of the olive fruit through the cold pressing process. Most olive oils today
are extra virgin in name only, meeting only the minimum requirement.
Virgin Olive Oil - It is made from olives that are slightly riper than those used for extravirgin oil and is produced in exactly the same manner. This oil has a slightly higher level
of acidity (1 1/2%).
Pure Olive Oil - Also called commercial grade oil. It is solvent-extracted from olive pulp,
skins, and pits; then refined. It is lighter in color and blander than virgin olive oil. It is
more general-purpose olive oil. Pure refers to the fact that no non-olive oils are mixed in.
History: Olive oil is one of the oldest culinary oils. In ancient Athens, the olive was a
symbol of the city's prosperity. Olive oil was used both in cooking and as fuel for oilburning lamps. Olive oil was not only part of their daily diet, its properties were greatly
revered; it was used to cure a myriad ailments, both internally and externally, religious
leaders and kings were ceremonially anointed with, as Homer often referred to, "Liquid
Gold."
Olive oil has been the cornerstone of the Mediterranean diet for thousands of years.
Legend has it that the first olive tree grew on Adam's tomb. Olive trees have a life span
of 300 to 400 years. Some grow to be 700 years and older. Cooking with olive oil is like
cooking with wine. Never use a wine or olive oil that does not taste good to you. An
inferior one will leave an aftertaste.
To learn more about Olive Oil, check out Linda Stradley's web page on Olive Oil.

omelet or omellette (AHM-leht) - A beaten egg mixture that is cooked without stirring
until set and then served folded in half. Often served with various fillings, such as
cheese, onion, herbs, and meats.
History: According to legend, when Napoleon and his army were traveling through the
south of France they decided to rest for the night near the town of Bessieres. Napoleon
feasted on an omelet prepared by a local innkeeper that was such a culinary delight that
Napoleon ordered the townspeople to gather all the eggs in the village and to prepare a
huge omelet for his army the next day.

osso buco (AW-soh BOO-koh) - An Italian dish comprised of crosscut slices veal shanks
braised with vegetables, aromatics, and stock. Osso Buco means literally "bone with a
hole." Milanese style is served with saffron risotto and gremolata.

ostrich (AWS-trich) - Ostrich is a red meat that has a mild, beef-like flavor. It is very
low in fat and cholesterol (about the same as skinless turkey). It can be used as a steak,
ground for burgers, or made into sausages. It barely shrinks while cooking.

oyster - Oysters have been cultivated for at least 2,000 years and have long been a
favorite of Americans. Oysters in the shell must be alive to be good to eat. If an oyster is
open, even slightly, and it doesn't close tightly when handled, discard it. Dead oysters
are unfit to eat. Always scrub oyster shells thoroughly before opening. There are four
main varieties of oysters in the United States.
Eastern Oysters - Known by many local names, depending on their origin.
Olympia Oysters - Very small oysters from the Pacific coast.
Belon Oysters - European oysters now grown in North America.
Japanese Oysters - Very large oysters from the Pacific coast.

Oysters Bienville - An oyster dish consisting of baked oysters on the half shell topped
with a sherry-flavored bchamel sauce mixed with sauted chopped shrimp, shallots,
and garlic.
History: The dish was named for Jean-Baptiste Le Moyne, sieur de Bienville, the second
colonial governor of Louisiana. It was created by a Frenchman named "Count" Arnaud
Cazeneuve in the late 1930s at his restaurant called Arnaud's Restaurant in the French
Quarter of New Orleans.

ysters Casino - A oyster dish were the oysters on the half shell are covered with a
blended mixture of butter, finely chopped shallots, green peppers, and parsley plus a

seasoning of salt, lemon juice, and pepper. It is then topped with strips of half-cooked
bacon and broiled until the bacon turn brown and crisp.
History: The dish was originally prepared at a casino located in the Hamptons on Long
Island, New York.

Oysters Rockefeller - A dish of oysters that are cooked with watercress, scallions,
celery, anise, and other seasonings. It is usually served in the oyster shells.
History: Check out the history of Oysters Rockefeller.

oyster sauce - It is a Cantonese seasoning that is a staple condiment of Chinese

cooking, This rich brown sauce is made with boiled oysters and seasonings (soy sauce,
salt, and spices). The ingredients are cooked until thick and concentrated. A good brand
is never fishy. Be aware that cheaper brands may have MSG and other additives

pancakes - The pancake is a thin flat cake made from batter and fried on a griddle or in
a skillet. The batter usually consists of eggs, flour, milk or water and oil or melted butter.
Whether they are called pancakes, flapjack, griddlecakes, flapjacks, wheat cakes, hot
cakes, or funnel cakes, they are among our most popular food choices. A piping hot
stack of buttered pancakes drenched in maple syrup is an all-American image. Pancakes,
in one form or another, are found in almost every culture and all nations have at least
one dish, which uses a pancake as container for fillings or toppings:
America: Native Americans fry bread, cracklin' bread, funnel cakes, johnnycake
Australia: pikelets
Austrian: palatschinken
British Isles: Scottish Bannocks, English crumpets, oat cakes or biscuits, crempop,
yorkshire pudding
China: egg rolls, spring roll, po-ping
Egypt: katief
France: crepes, eierkuckas
Germany: pannkucken
Holland: poffertjes, pannenkoeken
Hungary: Palacsinta
Italy: cannelloni
Kosher: Matzos pancake, blintzes
Latin America: tortillas
Norway: lefse
Romania: spinach pancakes
Russia: blini

Southern India: lentil patties

Sweden: plattar, flaeskpannkaka
Trinidad: roti|
West Indies: green corn cakes, or corn oyster fritters
History: Nobody knows just how long people have been making and eating pancakes
but you could call the flat bread made by primitive families twelve thousand years ago, a
pancake. Grinding grains and nuts and adding water or milk made pancakes. This
mixture was then shaped into flattened cakes and baked on the hot stones surrounding
the fire. One of the earliest known pancake meals dates back to 4th century B.C. China,
where fragile pancakes of millet meal or wheat flour were popular because of their short
preparation time. Spring pancakes, a thin pancake made of ground rice, and filled with
vegetables and meat have been traced as far back as the Song Dynasty. Archaeologists
excavating Stone Age Swiss lakeside settlements have found well-preserved examples of
cakes made of pure wheat, millet or barley.
In colonial America, slaves carried homemade dry pancake mixes in a pouch to the
fields with them. When it was time to eat, they added water to the pouch, worked it into
a batter and baked patties on a hot hoe over an open fire. In earlier times, English
pancakes were sometimes moistened with ale, which had a leavening effect when the
pancake was fried. German pancakes were leavened by eggs and served thin, with jam
or jelly.
Pancakes and festivals are often linked together:
1. The best-known one is Shrove Tuesday or Pancake Day, which heralds the beginning of
fasting in Lent. On this day there were feasts of pancakes to use up the supplies of fat,
butter and eggs - foods that were forbidden during austere Lent.
2. In England there are several celebrations on this day, but perhaps the best known one is
the Pancake Day Race at Olney in Buckinghamshire which has been held since 1445. The
race came about when a woman cooking pancakes heard the shriving bell summoning
her to confession. She ran to church wearing her apron and still holding her frying pan,
and thus without knowing it, started a tradition that has lasted for over five hundred
years.
3.

In France, the main ceremonial day, for pancake eating is Candlemas on the 2nd of
February. This holy day is six weeks after Christmas and is the day that Christ was
presented at the temple by his mother. During this festival, French children wear masks
and demand pancakes and fritters. In various parts of France, there are different
customs. In Province, if you hold a coin in your left hand while you toss a pancake, you'll
be rich. And in Brie the first pancake (which is never very good anyway) is always given
to the hen that laid the eggs that made the pancake. And it's always regarded as bad
luck to let a pancake fall on the floor while tossing it.

4. Pancakes are the traditional treat of the Jewish Hanukkah festival. They are fried in oil to
commemorate the oil found by the Maccabeans when they recaptured Jerusalem from
the Syrians, two thousand years ago. The one-day's supply of oil for the temple lamps
burned miraculously for one week. And, tradition says, the wives of the soldiers hurriedly

cooked pancakes behind the lines for their warring husbands.

paella (pi-AY-yuh or pa-AY-ya) - There are hundreds of recipes for paella, all claiming to
be authentic. The only ingredients that are necessary for paella are rice, tomatoes, and
saffron. Other ingredients can be chicken, chorizo, mussels, shrimp, and peppers.
History: There are several stories on the origin of paella:
(1) A Spanish rice dish originating in the town of Valencia on the Mediterranean coast.
Peasants working in the rice fields would collect snails and eels from the marshes and
cook them with saffron and rice.
(2) Paella is named after the special two-handled pan (also called paella) in which it is
prepared and served.
(3) That the dish was really created for a tiny, frail princess and was called paella "for
her."

Pain Perdu ( pahn pehr-DOO) - Also known as "French toast." In French, the term
means "lost bread." It is usually made with stale chunks of French bread fried in butter
and served covered with powdered sugar, thus the term "lost. In Spain it is called
torriga. England it is called Poor Knights of Windsor. Pain Perdu is considered dessert in
France. In the United States, it is considered a New Orleans-style French toast that is
made with stale French bread. Pain Perdu got its start as a way of using up leftover
bread.
History: Recipes for French toast can be traced to Ancient Roman times. One of the
original French names for this dish is pain a la Romaine', or Roman bread. Medieval
recipes for suggest French toast was enjoyed by the wealthy, as cookbooks were written
by and for the wealthy. These recipes used white bread (the very finest, most expensive
bread available at the time) with the crusts cut off, something a poor, hungry person
would be unlikely to do.

pandowdy - It is a deep-dish dessert that can be made with a variety of fruit, but is
most commonly made with apples sweetened with molasses or brown sugar. The topping
is a crumbly type of biscuit except the crust is broken up during baking and pushed down
into the fruit to allow the juices to come through. Sometimes the crust is on the bottom

and the desert is inverted before serving. The exact origin of the name Pandowdy is
unknown, but it is thought to refer to the dessert's plain or dowdy appearance.
To learn more history, check out History and Legends of Cobbler, Crisps, Crumble, Brown
Betty, Buckle, Grunts, Slumps, Bird's Nest Pudding, and Pandowy.

panettone (pan-uh-TOH-nee) - In Italian it means "big bread." It is light-textured,

spiced yeast bread containing raisins and candied fruit. It was originally a specialty of
Milan.

panforte (pahn-FOR-teh) - An Italian confection (a round, flat cake) that is a cross

between fruitcake, candy, and honey cakes. It contains a tiny amount of flour (just
enough to hold the fruits and nuts together). The name panforte, "strong bread", is due
to its strongly spicy flavor. In Italy it's also called Siena cake. Originally a Christmas
pastry, panforte is now enjoyed year round by Italian cuisine enthusiasts.
History: To learn about the history of Panforte, check out History of Cakes.

panzanella (pahn-zah-NEHL-lah) - Panzanella salad always includes bread and tomatoes

plus vegetables from the garden. Vegetables can include peppers, cucumbers, and
onions. Lots of garlic, capers, black olives, and anchovies are added to the salad.
History: An Italian salad that probably was an invention of necessity. Italian cooks waste
nothing and this was a way to utilize stale bread and vegetables from the garden. The
record of panzanella goes back centuries. In the 1500s, a poem by the famous artist,
Bronzino, described the salad. Of course, the tomato was quite a few years from being
introduced into the Italian kitchen, so the ingredients didn't include tomatoes.

paprika (papp-re-kar) - This is the Hungarian word for pepper. The actual chile has a
fleshy pod, a deep red coloring, and variable heat levels. The pod is quite broad and can
be pointed, elongated, and heart-shaped or aubergine-shaped. It is related to the
Spanish paprika pod called Pimento. Paprika is the ground, dried pod of a variety of
capsicum. Its growth habits are similar to those of the bell pepper, to which it is closely
related. It is native to Central America where it was found by the early Spanish and

Portugus explorers. It is now grown in central and southern Europe, as well as in

southern California. Heat level is 0-1.

parfait (pa-fay) - The parfait is French for "perfect." Originally the word referred to an
ice sweet which was flavored with coffee. Today it is a rich, frozen dessert made with egg
whites, whipped cream, or gelatin to ace as a setting agent.

Parker House rolls - Parker House Rolls get their special shape by making an off-center
crease in a round piece of dough and then folding in half.
History: The rolls were named for the Parker House Hotel in Boston where they were
served during the late 1800s. The restaurant was proclaimed as the first American
restaurant to have an a la carte menu available all hours of the day.

parmigiano or parmesan cheese (PAHR-muh-zahn) - Parmesan is the name that is

commonly used outside of Italy (sometimes in Italy), for a group of very hard cheeses
that have been made and known in Italy for centuries as grana cheese. It is a hard, dry
chesse made from skimmed or partially skimmed cow's milk and usually used for
grating. It is one of the finest cheeses in the world. Can be eaten fresh but is best known
as a hard grating cheese. Do not buy too much at a time to avoid spoilage (grate as you
need it). It is made of cow's milk and is very fruity to sharp flavor in taste.
History: This type of cheese was first made in the vicinity of Parma, in Emilia, hence the
name.

pastie or pasty (PASS-tee) - They are basically individual pies filled with meats and
vegetables that are cooked together. They should weigh about two pounds or more. The
identifying feature of the Cornish pasty is really the pastry and its crimping. When
pasties are being made, each member of the family has their initials marked at one
corner. This way each persons favorite tastes can be catered to, identifying each pasty.
The solid ridge of pastry, hand crimped along the top of the pasty, was so designed that
the miner or traveler could grasp the pastie for eating and then throw the crust away. By
doing this, he did not run the risk of germs and contamination from dirty hands. The true

Cornish way to eat a pasty is to hold it in your hands, and begin to eat it from the top
down to the opposite end of the initialed part. That way its rightful owner could consume
any left over portion later.
History: Pasties are one of the most ancient methods of cooking and of carrying cooked
food. It is said that the early Irish Catholic Priests created them in order to transport
food as they walked about the countryside preaching and aiding the people. The dish is
mentioned in Shakespeare's "Merry Wives of Windsor (1598)."
Irish people that migrated to northern England took the art of pastie making with them.
Soon every miner in northern England took pasties down into the mine for his noon
lunch. Pasties were also called oggies by the miners of Cornwell, England. English sailors
even took pastie making as far as the shores of Russia (known as piraski orpiragies.
The Cornish people who immigrated to Michigan's Upper Peninsula in the U.S. in the
middle of the 19th century to work in the mines made them. The miners reheated the
pasties on shovels held over the candles worn on their hats. In Michigan, May 24th has
been declared Michigan Pasty Day.

pate (pah-TAY) - (French) Refers to various elegant, well seasoned ground meat
preparations (with a paste consistency). Technically only meat wrapped in pastry should
be palled pate. Terrine, from the French root "terre" which means "earth," means the
loaf has been baked in a dish (classically one of earthenware). Pate is served cold,
usually on toast. They are cooked one of two ways, either "pate en croute" (in crust) or
"en terrine" (in a pork fat-lined container). They come in various spreadable textures and
are excellent hot or cold as hors d'oeuvre or a first course.

Pavlova (pav-LOH-vuh) - The Pavlov consists a base made of a meringue crust topped
with whipped cream and fresh fruits such as kiwis, strawberries, etc.
History: To learn about the history of Pavola, check out History of Cakes.

Peach Melba A dessert made up of poached peach halves, vanilla ice cream, and
raspberry sauce.
History: French Chef George Auguste Escoffier (18461935) created dish at the London
Ritz Hotel in the early 1900s for an 1892 party honoring the singer, Nellie Melba, at the

Savoy Hotel in London. He named it after the famous Australian Internationally

renowned opera singer Helen Porter Mitchell (1861-1931); better know as Dame Nellie
Melba. She took her last name from her native city of Melbourne, inspired others to
honor her by naming things such as soaps and sauces, ribbons and ruffles after her.
Neither Escoffier nor Melba agreed with this version of events. The pragmatic Nellie
groused that she was missing out on royalties of "many millions of pounds" on the sales
of these namesakes. Her solution was to trademark her name. Peach Melba is first
recorded in English in 1905 (in the form Pches la Melba).
Melba Toast Melba toast is a very thinly sliced crisp toast that is served warm.
History: Also named after Dame Nellie Melba. Melba toast is said to be derived from the
crisp toast that was part of Dame Melba's diet during 1897 when she was strenuously
dieting, living largely on toast. It is said that she so enjoyed a piece of toast a young
waiter had burnt, while she was staying at the Savoy Hotel. It was bungled and was
served to her in a thin dried-up state resembling parchment. Cesar Ritz beheld with
horror his celebrated guest crunching this aborted toast, and hastened over to apologize.
Before he could say a word supposedly Madame Melba burst out joyfully, "Cesar, how
clever of Escoffier. I have never eaten such lovely toast." The hotel proprietor Cesar Ritz
supposedly named it in a conversation with chef Escoffier.

peanuts - Peanuts are widely grown throughout the southern United States and are in
fact beans (legumes) not nuts. Peanuts have many names around the world, such as
ground nut, earth nut, monkey nut, and goober.
History: They originally came from Brazil and Peru. Peanuts spread to other countries
from South America by slave ships, reaching this country from Brazil by way of Africa in
the early slave ships. The "nuts" come in tan-colored pods and have a strong flavor. Both
oils and butter are made from peanuts.

pear History: An incredible taste for pears dates back to ancient times. The alluring fruit even
captured the praise of the well-known Greek poet, Homer (in 8th century B.C.), who
referred to pears as a "gift of the gods." Evidently, the Romans agreed and proceeded to
use grafting techniques to develop more than 50 varieties. They also introduced the
cultivated pear to other parts of Europe. Since then, hundreds of varieties have been
developed, and people have continued to benefit from the good taste of these early
connoisseurs.

pearlash - Pearlash is a refined form of potash, and it produces carbon dioxide gas in
dough. Baking powder was not developed commercially until 1857 (phosphate baking
powder). Pearlash was made by soaking hardwood ashes in water to obtain a weak lye
solution, which produced carbon dioxide when heated.
History: In the 1790s, pearlash a concentrated form of potash, was used as a leavening
agent in baking. It produced carbon dioxide gas in dough, used in the first quick breads.
Salt-rising breads (using potash or baking soda as its primary leavening agent) typically
have longer baking times. These breads have a denser texture than modern, storebought varieties, so even though self-rising flour is not in itself totally correct, it's close
and will give you a more authentic, dense-textured loaf. In 1792, America was exporting
8,000 tons to Europe. In 1796, American Cookery (the first American cook book) Amelia
Simmons published recipes using pearlash.

pecan (pih-KAHN or pih-KAN) - A nut that is native to the southern U.S. and is a
member of the hickory family. They have a distinctive sweet rich texture and flavor. Used
in baking and sold roasted whole. Care must be taken when storing pecans because their
high fat content invites rancidity.

pecan praline - A confection made from pecans and caramel. Considered one of the
favorite sweets of the South, and particularly Texas and New Orleans.
History: Pralines were originally introduced by the French Louisianans and were originally
considered as an aid to digestion at the end of a sumptuous dinner. Their name is
derived from a French diplomat, Marechal du Praslin (1598-1675), whose butler is said
to have advised a similar confection prepared with almonds and white sugar as an
antidote to the effects of overeating. In the American adaptation, the almonds were
exchanged for pecans and the white sugar for brown.

pecorino cheese - peh-kuh-REE-noh) - In Italy, cheese that is made from sheep's milk
is called pecorino. Pecorion cheese is and aged cheese that is hard, granular, and sharply
flavored.

peppercorns - Ground and whole peppercorns come in various colors, and all but the
pink type are from the same perennial plant called "piper nigrum." Peppercorns grow in
warm, moist, and sunny climates (usually within about 15 degrees of the equator). The
world's best black pepper comes from the Malabar Coast of India where the long hot
summers and drenching monsoons make it perfect for pepper.

pepperoncini, pepperoncino (pep-per-awn-CHEE-nee) - Also known as Tuscan

peppers, sweet Italian peppers, and golden Greek peppers. The Italian varieties, grown
in the Tuscany region of Italy, tend to be more bitter than their Greek counterparts. The
more popular Greek varieties are sweeter and commonly found in pizzerias tossed in
salads for a crunchy, salty taste. They have a bushy plant that grows to 30 inches tall
and producing sweet green peppers that turn red when mature. Usually picked at 2 to 3
inches long, these bright red, wrinkled peppers taper to a blunt, lobed end and are very
popular for pickling. These peppers are mild and sweet with a slight heat to them, and
are commonly jarred for use in Greek salads and salad bars.

persimmon (puhr-SIHM-muhn) - Persimmons are often associated with the holidays as

they are the most plentiful from late October to January. Once ripe, eat them
immediately or refrigerate briefly. There are two types of persimmons:
Fuyu - It is the smaller of the two and has a shape similar to a tomato. The inside
texture is that of a plum and it can be eaten as an apple. Skin on or peeled, they can be
added to a salad, fruit compote, or eaten as a melon for breakfast. This variety is tanninfree and non-astringent.
Hachiya - It is the most widely available and is the largest. They can weigh as much as
one pound and are shaped like a large acorn. When ripe, they are very spicy and sweet
but very astringent if under ripe. When ready to eat, they will be very soft and feel like a
water balloon. They are often pureed for sorbets, for use in quick breads, puddings, and
dessert toppings. Superfine sugar and lime juice can be added to the puree, which can
be frozen for future use.

pesto (PAY-stoh) - Pesto is Italian for a "pestle." The dish pesto was so called because
crushing the ingredients in a mortar with a pestle produced the paste made. It is an
uncooked sauce used for pastas, grilled meats, and poultry. It is made of fresh basil,
garlic, olive oil, and parmesan cheese. Some versions will also add parsley and walnuts

or pine nuts. The ingredients are ground into a paste and moistened with the olive oil.
Pesto is also used to describe similar sauces that contain other herbs or nuts.
History: The dish originated in Genoa in the north of Italy.

petit four (PEH-tee fohr) - A small cookie or cake served on elaborate buffets or at the
end of a multi-course meal.

Philadelphia Cheese Steak A cheese steak sandwich is not really a steak at all it is
a sandwich made with chipped steak, steak that has been frozen and sliced really thin)
and cooked on a grill top. Locals think in terms of steak sandwiches with or without
cheese. Without cheese, the sandwich is referred to as a steak. With cheese, it is a
cheese steak. According to Philadelphians, you simply cannot make an authentic
Philadelphia Cheese Steak sandwich without an authentic Philadelphia roll. The rolls must
be long and thin, not fluffy or soft, but also not too hard. They also say that if you are
more than one hour from South Philly, you cannot make an authentic sandwich.
History: To learn about the history of the Philadelphia Cheese Steak Sandwich, check
out History and Legends of Sandwiches.

pickling - Pickling is the preserving of food in an acid (usually vinegar), and it is this
acid environment that prevents undesirable bacteria growth. People the world over
preserve food through pickling in salt or vinegar.
History: This preservation process has a long history in East Asia, especially in China
and on the Korean Peninsula. Pickling is one of the oldest forms of food preservation. It
has been traced back to the dawn of civilization, 4500 years ago when people learned to
preserve cucumbers by pickling them in a salty brine. Salt has been used for thousands
of years not only as a condiment, but also to preserve foods. Salt pickling was a very
popular way of preserving foods before the existence of refrigeration
One old record claims that the cucumber was introduced into China as recently as the
second century B.C. At the beginning of the Christian Era cucumbers were grown in
North Africa as well as in Italy, Greece, Asia Minor, and the countries to the east. And
pickles are mentioned twice in the Bible. (Numbers 11:5 and Isaiah 1:8). Sushi is
mentioned for the first time in a dictionary compiled in China at the end of the 2nd
century A.D. It was salted fish meat in rice, and was eaten after it was allowed to

ferment.

pie History: Check out History of Pies.

pilaf (pil-af) - The word is derived from the Persian (now Iranian) word "pilaw" meaning
a "rice dish." Pilaf are also called pilaff, pilau, pilav, and palov. It is a method or
preparing rice which originated thousands of years ago in the Middle East.

pimiento (pih-MEN-toh) - Pimientos are simply a variety of a red bell pepper. Usually
they are peeled and packed in brine. The are different from roasted peppers in that they
have not been roasted at all. In cooking, pimientos are interchangeable with roasted
peppers.

pine nut - Also known as the Indian nut, pinon, pignoli, pine kernel, and pignolia. Not
actually a nut, but a seed from the cone of the Mediterranean stone pine. There are two
main varieties of pine nuts, the Mediterranean and the Chinese. The Mediterranean pine
nut is more delicately flavored than the Chinese pine nut, which has a stronger pine
flavor. The nuts come from the inside of a pine cone, which generally must be heated for
their removal. Toasting brings out their buttery flavor. An important ingredient in pesto,
also good in salads.

pinot gris (pee-noe gree) - A dry white wine.

pinot noir (pee-noe WAHR) - A classic red wine that is produced in California and
Oregon.

piroshki (pih-ROSH-keel) - Pirozkhi are delicious stuffed pastries (turnovers) that are
traditionally served with hearty soups in Russia. They are also made in smaller sizes and
are served as hors d' oeuvres.

pistachio nut (pih-STASH-ee-oh) - The small bright green nut has a yellowish-red skin
and is enclosed in a smooth pale shell. They have a sweet, delicate flavor. Pistachios are
available year-round shelled and unshelled. When buying unshelled pistachios make sure
the shells are partially open (closed shells mean the nutmeat is immature).
History: Pistachios date back to the Holy Lands of the Middle East, where they grew wild
in high desert regions. Legend has it that lovers met beneath the trees to hear the
pistachios crack open on moonlit nights for the promise of good fortune. A rare delicacy,
pistachios were a favorite of the Queen of Sheba, who hoarded the entire Assyrian
supply for herself and her court. Pistachios are native to the Near East, but are now
grown in California, Italy, Turkey, and Iran. American traders imported the pistachio nut
in the 1880s, primarily for U.S. citizens of Middle Eastern origin.

pita (Pee-tah) - A round, flat bread that is slit open to form a pocket that may hold
everything from chicken salad to cheese.
History: Its origins are in the Middle East where it has been used for hundreds of years
in place of a plate, knife, or fork. It was baked and carried with the caravans when
cooking was done over open fires. Meat was roasted on spits or skewers, and people
took the spit in one hand and an open piece of pita in the other and slid the pieces of
meat into the center. The bread then folded around the meat.

pithiviers (pee-tee-vyay) - A round, flat cake which had layers of light puff pastry.
Traditionally, pithiviers are filled with almond cream.
History: Pithiviers were first made in the small village called Pithiviers, which is located
in the area of Loiret in Central France.

pizza (PEET-suh) - Pizza is the Italian word for "pie," therefore English-speaking peoples

who call it a "pizza pie" are being redundant. The root word in Latin is "picea," which
describes the blackening of the crust caused by the fire underneath.
History: Poor housewives of Italy had only flour, olive oil, lard, cheese, and herbs with
which to feed their families, so combining them in a tasty and delicious manner became
the goal. In the 16th century, Maria Carolina, the Queen of Naples convinced her
husband, King Ferdinand IV to allow the peasant dish pizza to be made in their royal
oven. In 1889, Raffaele Esposito, the most famous Pizzaiolo (pizza chef) created a pie
for Queen Margherita with tomato, basil and cheese, (to resemble the Italian flag) which
remains the basis for American pizza. The original pizzas were did not have tomatoes
(they hadn't made it to Europe yet) and didn't have cheese until the late 1800s. Pizzas
today are a crisp and chewy bread base topped with a variety of foods. In 1905, the first
Pizzeria opened in New York City.
For a more detailed history of pizza, read History and Legends of Pizza.

pizzelle (pit-sell) - Pizzelle's come from Italy. Pizzelle are also known as Italian wafer
cookies and there are various ways which to spell pizzelle such as "piazelle," "piazella,"
"pizzele" and "pizelle." The name comes from the Italian word "pizze" for round and flat.
Many different cultures have adapted this cookie and re-named it accordingly. In
Scandinavia they are also known as Lukken and indeed the Krumcake is baked using a
similar iron as the pizzelle.
History: To learn about the history of Pizzelles, check out History of Cookies.

pizza peel - Also known as a pizza shovel. It is a long-handled, wide wooden or

metal spatula-like implement that slides quickly and easily under the pizza, keeping
hands safely out of the fiery oven. It is used for moving pizzas to and from an oven.

plantain (PLAN-tihn) - Plantains are a part of most Caribbean meals, much like
potatoes, rice, or noodles in the U.S. The plantain is actually native to Southeast Asia,
but it versatility has made it a staple in tropical climates all over the world. It is a
member of the banana family and is picked green and ripened off the tree. When unripe,
it has thick green skin and firm ivory-colored flesh with high starch content similar to
that of a potato. As the fruit ripens and its starch converts to sugar, its flesh grows
increasingly soft and sweet while the peel yellows and becomes more mottled by
brownish-black spots, eventually turning completely black.

plum pudding - Plum pudding is a steamed or boiled pudding frequently served at

holiday times. Plum pudding has never contained plums. Plum is a dried grape or raisin
as used for puddings, cakes, etc. Dried plums, or prunes, were popular in pies in
medieval times, but gradually in the sixteenth and seventeenth century they began to be
replaced by raisins. The dishes made with them, however, retained the term plum.
History: Check out History of Plum Pudding.

Po' Boy (poo-boy) - The generic name for the standard New Orleans sandwich made
with French bread. They are considered a New Orleans institution. Also called poor boy.
Always made with French bread, po' boys can be filled with fried oysters, shrimp, fish,
soft-shelled crabs, crawfish, roast beef and gravy, roast pork, meatballs, smoked
sausage and more. They are served either "dressed" with a full range of condiments
(usually mayonnaise, lettuce, and tomatoes) or "undressed" (plain). This sandwich is
purely American in its variety of sauces and condiments. It is uniquely New Orleans
because the oysters are local, as is the crisp and airy bread.
History: To learn about the history of the Po'Boy Sandwich, check out History and
Legends of Sandwiches.

poblano chile (poh-BLAH-noh) - Also known as the Ancho (when dried) and in some
parts of California as the Pasilla, this pepper is shiny and has a pointed tip and flattened
appearance. It is mild in flavor with a good herbal aroma and it is great for stuffing and
for adding lift to succotash, corn casseroles, fish, and egg dishes. The poblano can be
roasted, frozen, or stored in the refrigerator for one week.

pocky - Pocky is one of the key players in the competitive world of Japanese snacks.
Pocky Sticks are long, skinny wheat crackers dipped in various flavored toppings,
including chocolate (a stick is pictured below), strawberry, milk/tea swirl, cinnamon,
almond crunch, and others, including such exotic varieties as melon. It has also gone
international, being one of the few Japanese chocolate snacks that you can easily track
down in Europe, North America, and other places in Asia.
The first pockies came out in the 1960's. The original name of Pocky was actually
CHOCO-TEK. In the commercial for Choco-tek, the sound "pocky-pocky" was used as the

sound of eating the snack. This sound (apparently) can be used for any long, breakable
type of food. It's one of the bizarre groups of onomatopoeic double words used in
Japanese. So the name "Pocky" kind of caught on from there.

olenta (poh-LEHN-tah) - Polenta is the Italian word for "cornmeal." This grainy yellow
flour is a type of cornmeal made from ground maize, which is cooked into a kind of
porridge with a wide variety of uses. Polenta is very versatile and can be used for any
number of recipes, ranging from rustic to highly sophisticated. Combined with other
ingredients to make a savory torte, polenta transcends its humble definition and
becomes quite delectable.
History: In ancient Rome, the forerunner of polenta, called puls, was considered to be
the staple food of the empire. Originally polenta (puls) once contained no cornmeal at
all. It is thought that centuries ago the Etruscans may have made a grain cake of wheat,
barley, or flour. The Venetians later adapted it to use cornmeal. It was not until the 18th
century; in the northern provinces of Italy that corn became a popular food. President
Thomas Jefferson was so taken with the polenta he was served in Florence that he
taught his own cook how to prepare it and served it frequently at the White House in
Washington D.C.

pollo (PO-yo) - The Italian and Spanish word for cooked chicken.

pomegranate (POM-uh-gran-uht) - Hidden beneath its hard, leathery skin are dozens of
crunchy, translucent, scarlet seeds embedded in white membranes. Pomegranates are
the size of a small grapefruit (about 4 to 6 inches in diameter). Choose fruit with a rich,
red skin bearing no signs of shriveling (they should feel heavy). Use the seeds as you
would use nuts to garnish fruit, vegetables, salads, pasta, etc. The juice is also used in
cooking.
History: This ancient fruit has been a star of Middle Eastern menus since Biblical times.
Although the Romans called it the "apple of many seeds," it looks more like a petrified
tomato.

pomelo/pummelo (PUHM-uh-low) - Also called Chinese grapefruit, shaddock, pumelo,

pommelo, and pompelmous. The pummelo is an exotic large citrus fruit that is an
ancient ancestor of the common grapefruit. Pummelo is the largest of the citrus fruits
with a shape that can be fairly round or slightly pointed at one end (the fruit ranges from
nearly round to oblate or pear-shaped). They range from cantaloupe-size to as large as a
25-pound watermelon and have very thick, soft rind. The skin is green to yellow and
slightly bumpy; flesh color ranges from pink to rose. Pummelos are available midJanuary through mid-February from California. It is sweeter than a grapefruit and can be
eaten fresh, although membranes around the segments should be peeled. Be sure to
refrigerate and use quickly. Use as you would grapefruit sections. They are also good for
jams, jellies, marmalades and syrups.
To learn more about Pomelo/Pummelo, check out Pomelo/Pummelo.

popcorn - Most of the world's popcorn is grown in the midwestern part of the United
States - principally in Nebraska, Iowa, and Indiana where it can get mighty hot in the
summer. Although popcorn has been with us since pioneer times, it was not until 1890
that popcorn became important enough to be raised as a crop for market. Before that
time, individual families raised their own popcorn or bought it from their neighbors.
Since that time, popcorn has brought enough income to its growers to earn the name
"prairie gold."
Check out History and Legends of Popcorn, Carmel Corn, Crackerjacks, and Popcorn
Balls.

poppy seeds - The opium poppy, from which the seeds are cultivated, is among the
oldest cultivated plants. Greeks grew the plant specifically for its seeds, which, among
other uses, were mixed into cakes with honey and taken by Olympic athletes to provide
an immediate burst of energy. Poppy seeds have none of the narcotic qualities of the
opium drug.

porcini mushrooms (pohr-CHEE-nee) - In Italian cooking these mushrooms are

considered the "king of mushrooms." Their Italian name means "little piglets" which
describes their bulbous stalks and rounded brown caps that can range from one to ten
inches in diameter.

port - A strong, dark red wine that comes from Portugal and was traditionally drunk by
gentlemen at the end of dinner when they withdrew from the ladies to smoke their
cigars.

portbello (portbella) mushrooms - The name "portobollo" was what the mushroom
was first called. It still is in most parts of the world. Somewhere along the line,
somebody decided to make the name sound more Italian by spelling it "portabella." This
spelling is the one now used by most commercial growers and wholesalers, but the name
"portobollo" remains on menus today. You will find both variations today. This wonderful
mushroom is one of the most popular mushrooms today. It is a very large cremini
(cremini is a brown or cream-colored version of the white button mushroom) and is the
largest and hardiest of cultivated mushrooms, with flat caps and open veils, up to 6
inches in diameter. This large, impressive mushroom makes a great meat substitute.
When grilled it tastes a lot like steak.

potato

History: To learn about the history of Potatoes, check out History and Legends of
Potatoes.

Potatoes Anna They are also known in France as Pommes de Terre Anna. It is the
classic French dish created by Chef Adolfe Duglere (1805-1884), chef of the fashionable
Caf Anglais restaurant in Paris. He dedicated the dish to Anna Deslions (also known as
Annette with men she was intimate with), a famous French courtesan who preferred the
Caf Anglais restaurant for her professional meetings. In 1865, Anna was deemed as
queen as Paris has ever known by literary critic Charles-Augustin Sainte-Beuve

potato chips The English think of crisps what Americans call potato chips. They are
very thin slices of raw potato that is deep-fried in oil and then salted.

History: In 1853, Cornelius Vanderbilt (1794-1877), industrialist, financier, was

vacationing at the fashionable Moon Lake House Hotel in Saratoga Springs, New York.
Note: Some historians say it was not Vanderbilt but another guest at the hotel. While
dining, h e sent his French-fried potatoes (prepared the standard thick-cut style) back to
the chef, complaining that they were too thick. The chef that evening was NativeAmerican George Crum of the Huron Tribe, who was apparently miffed at Vanderbilts
complaint, as a joke made a new batch of potatoes and sliced them paper thin and fried
them to a crisp. Vanderbilt loved the crunch potato slices, as he called them. The
restaurant immediately began featuring them on its menu as a new delicacy and called
them Saratoga Chips. They became a fad with the resorts socialite patrons, the recipe
soon spread to other restaurants along the East Coast. Chef George Crum eventually
opened his own restaurant across the lake featuring his chips. In 1895, William C.
Tappenden began manufacturing and selling the Saratoga Chips by horse-drawn wagon
in Cleveland, Ohio.

potjie (poi-key) - Potjie is a lided, almost spherical cast-iron pot (usually black) with
three legs, which is made for use over an open fire.
History: It is thought that the Potjie came from the Dutch ancestors of the South
Africans, who brought with them heavy iron cooking pots that hung from hooks over the
open hearth. The pots re-emergence in the late 1970s with the escalation of meat
prices.

potjiekos (poi-key-cos or poy-kee-kawse) - It means, "pot food" or "food prepared in a

pot." It is a food or stew that is cooked slowly in the potjie. In South Africa this means
only one thing, food prepared outdoors in a cast iron, round, three legged pot using
either wood coals or charcoal. Traditionally potjiekos is a stew, made either with lamb,
beef, fish or poultry but always together with vegetables. The potjiekos is "built" in layers
with the meat and hard vegetables at the bottom of the pot and the quicker cooking
vegetables towards the top. It is always cooked over a "cool" fire (or low on the gas
range) and should take at least 1 - 2 hours to completely heat up the pot and its
contents. Potjie is never stirred while cooking - only just prior to serving, will you stir the
potjie for the first time, blending all of the food and flavors together.
South Africans are crazy about their potjiekos. Potjiekos is an event or a gathering where
good friends get together and while cooking, share the chores, pass too much advise on
the potjie's (the central theme) preparation and contents, lots of laughter and a
harmonious atmosphere - potjiekos is a social & culinary event and invariably no
potjiekos recipe ever tastes the same! Potjiekos cookoffs are popular in South Africa like
chili cook offs are in the southwest of America.
History: Potjiekos has been part of the South African culture since the days of the first
settlement at the Cape when food was cooked in a black cast-iron pot hanging from a
chain over the kitchen fire. Early settlers in the Cape used this method of cooking for
stewing tougher cuts of game, mutton and beef, and it later became very convenient for

people on the move.

pot stickers - Small pan-fried Chinese dumplings (a Chinese dim sum treat) made of
won ton skins or wrappers that are filled with ground meat, ground pork, or shellfish
along with chopped water chestnuts, scallions and seasonings. The name comes from
the fact that the crisp bottoms of the dumplings tend to stick to each other and to the
frying pan, and thus you need to use a spatula to carefully remove them from the pan.
The trick is to use the right length of time initially to fry them, the right amount of
steaming liquid, and the right length of time to evaporate the liquid so that the
dumplings stick to each other and to the pan but don't end up burned or as a soggy
mess.
History: According to historical legends, they are traditionally pan-fried almost to being
burnt on the bottom, commemorating a legendary fortuitous mistake by a royal chef.

Pretzel Both stories ignore the fact that in German the word is "bretzel," not pretzel. In medieval
Old High German, it was even less like pretiola - it was brezitella. Linguists think
brezitella probably came from the medieval Latin brachiatellum, meaning a little
brachiatum, which would be a bread baked in the form of crossed arms. Not that
anybody has found the word "brachiatellum" in any manuscript; the linguists only claim
their explanation is less unlikely than the others.
In any case, the pretzel belongs to a German family of breads that are moistened before
baking to give them a chewier texture. In a bakery, pretzels are sprayed with a solution
of lye, and the resulting alkalinity encourages their familiar dark brown color
(fortunately, the caustic lye combines with carbon dioxide during baking and becomes
harmless). Bakery pretzels are then baked for about half an hour to make them
absolutely dry and hard.

profiteroles - (French) Small (bite-size), hollow pastries made with "pate a choux"
(cream puff pastry). The word is said to derive from the French word "profit," meaning
"small gift." The dough is put into a pastry bag and small mounds are squeezed out onto
a baking sheet and baked until brown. They are often stuffed with various sweet or
savory stuffings.

History: They are probably French originally, or the name at least is. The word originated
in French as diminutive form of "profit," and so etymologically means "small gains" - and
indeed it may to begin with have denoted "a little something extra" cooked along with
the master's main dish as part of the servants' perks. Alexander Barclay, in his Eclogues
(1515) writes, "to toast white shivers (slices of bread) and to make profiteroles, and
after talking oft time to fill the bowl."

prosciutto (proh-Shoo-toh) - The Italian word for "ham" and prosciutto cotto means
"cooked ham." Prosciutto is a term used to describe a ham that has been seasoned, saltcured, and air-dried. It is very expensive per pound, but it's so flavorful that only a little
is needed, making it well worth the cost. The pigs for prosciutto are fed partly on the
whey from the cheese-making process, which makes their flesh very mild and sweet.
Because they are always reared and kept in a shed and never allowed to roam outdoors,
they tend to be rather fatty. Parma hams are made from the pig's hindquarters, which
are lightly salted and air-dried for at least one year (and sometimes up to two years).
The zone of production of these hams are restricted by Italian law to the area between
the Taro and Baganza rivers.
History: It was in 100 B.C. that an author first mentioned the extraordinary flavor of the
air-cured ham produced around the town of Parma in Italy. At first, producing prosciutto
was literally a cottage industry, with hams hung in homes from attic to cellar. By the end
of the 19th century, the local architecture became dominated by long, narrow,
multistoried buildings where the hams are still cured.

provolone cheese - Provolone was first made in southern Italy, but it is now made in
the United States, principally in Wisconsin and Michigan. It is a string-like cheese, light
golden yellow to golden brown surface with a light ivory interior. Provolone is made in
various shapes and sizes, each of which is identified by a more or less distinguishing
name (pear, sausage, salami, and other shapes), and it is bound with a cord.
provolone burrino - There is a lump of butter buried in the center of this provolone
cheese, so that when cut it resembles a hard-cooked egg yolk.

pumpernickel (pum-per-nick-el) Pumpernickel is dark, coarsely ground rye flour that

is used in making pumpernickel bread. Pumpernickel flour is made in much the same
way as whole-wheat flour, which is milled from the entire rye grain including the bran.

History: Pumpern was a German word for devil-fart and nickel was a form of the name
Nicholas, an appellation commonly associated with a goblin or devil (e.g., "Old Nick" is a
familiar name for Satan). Hence, pumpernickel is the "devil's fart," allegedly a reference
to the bread's indigestible qualities and hence the effect it produced on those who
consumed it.
A German baker was said to have developed a hearty loaf (out of rye) with very little
wheat flour during a famine sometime around 1450. According to a legend about
Napoleon (or Napoleon's groom, or an anonymous Frenchman), who, while on a military
campaign in Germany, was given some pumpernickel bread to eat. The disdainful
recipient of this loaf declared it unfit for human consumption, instead fed it to a horse
named Nicol.

punnet - a small light basket or container for fruit or vegetables (approximately a pint).

puree (pu-ray) - A French term for "mashed." Puree is obtained by pounding, mashing,
and sieving a food.

puttanesca (poot-tah-NEHS-kah) - A piquant pasta sauce made of tomatoes, onions,

black olives, capers, anchovies, and chile flakes. The hot pasta is tossed in this sauce
prior to serving. Some recipes leave the ingredients raw, allowing the heat of the pasta
to bring out the flavors. The name puttanesca is a derivation of the word "puttana,"
which in Italian mean, "whore."
History: In Italian history and even folklore, it originated in the region of Naples
(Campania), more precisely on the island of Ischia. History has it that the recipe was
invented by "ladies of questionable virtue," hence the name puttanesca. They had little
time to eat and invented this quick sauce with the ingredients they had on hand in their
beautiful.

quadriller - To mark the surface of grilled or broiled food with a crisscross pattern of
lines. The scorings are produced by contact with very hot single grill bars, which brown
the surface of the food. Very hot skewers may also be used to mark the surface.

Quark cheese (qwark) - Quark cheese is a soft, unripened cheese with the texture and
flavor of sour cream. Quark can be used as a sour cream substitute to top baked
potatoes and as an ingredient in a variety of dishes including cheesecakes, dips, salads,
and sauces. By the same token, sour cream can be used as a substitute if quark is
unavailable.

quatre epices (KAH-tray-PEES) - In French it means "four spices." It is a mixture of

ground spices usually consisting of pepper, nutmeg, ginger, and cloves. Since there is no
standard mixture for quatre epices, the mixture will vary with each chef.

quiche (keesh) - The word is from the German word Kchen, meaning cake. It is an
open-faced pie or tart having an egg filling and a variety of other ingredients. Bread
dough was traditionally used, but in modern times, pie pastry and occasionally puff
pastry is commonly substituted. Today, one can find many varieties of quiche, from the
original quiche Lorraine, to ones with broccoli, mushrooms, ham and/or seafood
(primarily shellfish). Quiche can be served as an entre, for lunch, breakfast or an
evening snack.
History: Quiche originated in Germany, in the medieval kingdom of Lothringen, which
was ruled by the Germans. The French later changed the name from Lothringen and to
Lorraine. Quiche became popular in England after World War II, and in the United Sates
during the 1950's.
Quiche Lorraine - The most popular of all quiches in which bacon strips are arranged in
the bottom of the pastry shell together with Gruyere cheese. The shell is then filled with
the egg mixture and baked.

quick bread - As the name implies, quick breads can be made quickly and easily.
Because the leavening agent is either baking powder, baking soda, or steam, there is no
rising time required. A baked quick bread will generally have a gently rounded top that is
slightly bumpy.
History: Quick breads (chemically leavened) were not developed until the end of the
18th century. This took place in America, where pearlash was discovered. Pearlash is a
refined form of potash, and it produces carbon dioxide gas in dough. Baking powder was
not developed commercially until 1857 (phosphate baking powder).

quinoa (kEEN-wah) - Quinoa was once the staple food of the Incas and was known as
"the mother grain" in ancient times. It has just started to catch on in the U.S. It is a very
small ivory-colored grain, which you can purchase in grain and flour forms. It cooks like
rice, but cooks in half the time and expands to four times its size. The flavor is delicate
and has been compared to couscous with a slightly bitter aftertaste. To remove the bitter
taste, you need only to rinse the quinoa in a sieve before cooking. Many chefs are using
it as an interesting side dish. Sometimes it is called a Super food because it's a good
source of iron, plant protein, potassium, magnesium and lysine. Given the basically
bland taste of quinoa, rice and couscous are often very good substitutes.

Raclette - The traditional Swiss Raclette is lesser known than fondue in the
United States, but much beloved in many countries. Raclette is a staple of
wintertime in Switzerland. Slices of Raclette cheese are melted in the
individual trays of a raclette machine, and then served over sliced little red
potatoes, seasoned with ground pepper, and paprika. To round out this dish
one serves Cornichons, mini corn and pearl onions with the Raclette.
History: - It is believed that Raclette began on the hillsides of the Valais region
in Switzerland at the end of the 19th century, in the fall when the wine harvest
was coming to an end. Grape gatherers took from their sacks a small loaf of
brown bread, some cheese, and a bottle of wine. Legend has it that one of the
men stabbed a piece of cheese with a large buck knife, and approached a
crackling fire made from vine branches to warm himself while he ate. As the
cheese made contact with the fire, it started to melt and run with a crisp,
golden texture. As he slowly scraped the melting cheese, the others tasted
this novelty. It was indeed excellent. And there begins "Raclette." Raclette has
a long tradition in both Switzerland and France.

radicchio (rah-DEE-kee-oh) - A member of the chicory family with red and

white leaves. The round Verona variety is the most common in the US.
Radicchio is used most often in salads, but is quite suitable to cooked
preparations. It is available year-round with a peak season from midwinter to
early spring. Choose heads that have crisp, full-colored leaves with no sign of
browning. Store in a plastic bag in the refrigerator for up to a week. Besides
being used in salads, radicchio may also be cooked by grilling, sauting, or
baking. They can range in taste from mild to extremely bitter.

Radicchio is also know as Treviso (which is a longer, thinner, and looser

version of tight-headed radicchio).
It is quite an involved process where the plants are harvested in late fall, tied
together in bunches, and kept in cold dark chambers, where they are sprayed
continuously until it comes time to prepare them for market. At this point the
temperature is raised to 68 degrees and the leaves of the plants take on the
pronounced wine-red color that distinguishes them. At this point the farmer
unties the bunches, strips away the outer leaves, and trims the root (the
tender part that's just below ground level is tasty), and sends the radicchio to
the market.
History: Francesco Van Den Borre, a Belgian agronomist, who applied the
techniques used to whiten Belgian endive to the plants grown around Treviso,
developed the modern radicchio in the 1860s.

ragout (ra-GOO) - This is a French word, which means stew, usually one
made of meat or poultry and which is rather thick. In recent years, this word
has become a rather clever restaurant menu marketing term because it
describe just about any mixture that is somewhat soupy or stew like.

Ramen (rah-men) - Asian instant-style deep-fried noodles that are usually

sold in cellophane packages. Ramen is Japanese, or at least a word born in
Japan.
History: Although the true origin of the word is not yet identified, there are
two theories: (1) Hokkaido, the northern most island of Japan, where
Sapporo-Ramen speaks for itself of its fine "al dente" noodles and rich soup
often enhanced with "miso," fermented bean paste, and butter. (2) Another
bunch of people insist that the word was born in Yokohama, a port city near
Tokyo, where many Chinese people landed around the turn of the century and
mostly engaged in port labor of shipping yards. The Chinese created the style
of noodle to be cheap and nutritious enough to sustain the hard labor. Among
countless types of noodles, or Mien, throughout China, the type of noodle was
called "Lao-Mien" or "Liu-Mien" representing the noodles thin willow like
appearance. It was adopted in Japanese society as "La-Men."

ramp - Ramps, also known as wild leeks, are wild onions, which resemble

scallions with broader leaves. They can be found in specialty produce markets
from March to June and grow from Canada to the Carolinas. Although the
garlicky-onion flavor of ramps is a bit stronger than leek, scallion, or onion, it
can often be used as a substitute for any of those three.

ratafias - The word, of uncertain origin, came to denote almost any alcoholic
and aromatic 'water'. Flavorings varied widely, from the original ratafia of
morello cherry kernels to such herbs as angelica. Some ratafias were distilled,
others were made by infusion of spices, herbs and fruits in brandy or eau de
vie. There are actually several meanings for the term:

A cordial or liqueur flavored with the kernels of peaches, apricots, or

cherries. - liqueur.

An almond-based drink similar to a cordial. The word indicates a flavor

of almonds.

Ratafia cakes and biscuits may be similarly flavored; or they may be so

called because they are intended to be eaten with the liqueur. Trifle is a
popular English cake that is soaked in some ratafias.

History: The legend is that a vine grower probably poured by error the grape
must in a barrel containing brandy. By tasting it much later, it would have
been astonished by quality by this beverage. Perpetuated by generations of
vine growers, Ratafia became the typical aperitif. American homemakers have
been making ratafias, cordials and liqueurs since colonial times.

ravioli (rav-ee-OH-lee) - Small 3 inch squares (pillows) of pasta dough filled

with meat, cheese, or vegetables to form little cushions. They are served with
various sauces.
History: According to legend, sailors in Northern Italy invented ravioli. They
did not want food to go to waste on the boat so they ground up their leftover
dinner and stuffed them in pasta pockets.

recipe - A recipe is a set of instruction used for preparing and producing a

certain food, dish, or drink. The purpose of a recipe is to have a precise record

of the ingredients used, the amounts needed, and the way they are combined.
Check out my article on What is a Recipe. Learn how to follow a recipe, and
why some recipes do not work.

Red Velvet Cake Also know as Red Devils Cake, Waldorf Astoria Cake, and
$100 Dollar Cake. A beautiful mild chocolate flavor cake that is startlingly red.
The cake is traditionally complemented with a thick white frosting with
different regions of the country using different types of frosting. The cake gets
this bright red color from the large amount of red food dye used in the
preparation. It is particularly popular in New Orleans.
History: To learn about the history of Red Velvet Cake, check out History of
Cakes.

rennet (ren-et) - A natural enzyme obtained from the stomach of young

cows. It is used to curdle milk when making cheese. The need to coagulate
milk has been well recognized since Roman times, and this can be achieved by
the selective use of certain plants or by extracting the enzyme rennet
(chymosin and pepsin) from the fourth stomach of the milk-fed calf.
History: Records for the making of rennet go back to the 16th century. The
farmer or smallholder cheese maker would select and slaughter a milk-fed calf,
remove and wash the fourth stomach carefully. He would then hang this out to
air-dry in which case it would become known as a "vell." There was a regular
market for dried vells. It is difficult to ascertain how these vells were first
used. However, it is most likely that dried pieces of vells were added directly
to the milk, and at later times vell extracts in salt solution were used.
Basically, sliced or mascerated vells were soaked in salty water to provide a
solution of enzymes. Filtration may have been used for the purification of the
final rennet solution. Storing the rennet in a salt solution keeps it in good
condition and suppresses any bacteria that might cause deterioration in
quality. Such rennets are known as "calf rennets."

Residual Heat or "Carry-Over Cooking" - Have you ever noticed that the
internal temperature of foods (such as meats, fish, vegetables, pasta, and
eggs) continues to rise after removing it from your stove, grill, or oven? This

is called Carry-Over Cooking.

Your meats, fish, vegetables, pasta, and even eggs will continue to cook
after being removed from the heat source. Understanding how this works
and using it carefully can greatly improve the quality of your foods you
cook.
Definition: Carry-over cooking is caused by residual heat transferring from
the hotter exterior of the meat to the cooler center. As a general rule, the
larger and thicker the cut of meat, and the higher the cooking temperature,
the more residual heat will be in the meat, and the more the internal
temperature will rise during resting due to carry-over cooking. This means
the meat must be removed from the heat at an internal temperature lower
than your desired final internal temperature, allowing the residual heat to
finish the cooking.
When cooking meats and fish, use a thermometer to check your meats
temperature, and remove it from the heat when its 5 to 10 degrees away
from where you want it to be when you eat it. When cooking vegetables
and eggs, remove from heat source just before you think it is about done.

Reuben Sandwich A grilled sandwich made with corned beef, Swiss

cheese, sauerkraut, and Russian dressing on rye bread.
History: To learn about the history of the Reuben Sandwich, check out History
and Legends of Sandwiches.

rhubarb (ROO-barb) - Also known as pie plant (this was to designate its
major use). It is a perennial form of "buckwheat," cultivated for its stalks. The
roots and leaves of the edible rhubarb contain oxalic acid and are considered
toxic or poisonous. The varieties include Canada red, crimson red, flare,
MacDonald, valentine, and victoria.
History: By the late 1700s, this plant, known for over 200 years as only a
gardener's curiosity in England, first appeared in America. It is rumored that
Benjamin Franklin, a scientist and America's ambassador to France, sent the
first rhubarb plants back to America for his relatives to cultivate. Rhubard
officially became a fruit in 1947, when the U.S. Customs Court of New York,
declared it so. Most scientists still consider it a vegetable.

rice - (1) To push cooked food through a perforated kitchen tool called a ricer.
The resulting food looks like rice. (2) Rice, throughout history, has been one of
man's most important foods. Today, this unique grain helps sustain two-thirds
of the world's population. It would be hard to imagine Japanese cooking
without rice. In fact, it would be downright impossible, for the two are linked
even more tightly than Italian cooking and pasta. So vital is rice to the
Japanese diet that the word for rice, "gohan," also means "meal." And that
"meal" is not quite like the rice eaten in the West. For while Americans prefer
long-grained rice, Japanese lean strongly towards short-grained, rather stubby
rice, that emerges from the rice cooker in a slightly sticky state -- the better
for the making of sushi.
History: Archeological evidence suggests rice has been feeding mankind for
more that 5,000 years. The first documented account is found in a decree on
rice planting authored by a Chinese emperor about 2800 B.C. From China to
ancient Greece, from Persia to the Nile Delta, rice migrated across the
continents, eventually finding its way to the Western Hemisphere.
Enterprising colonists were the first to cultivate rice in America. It began quite
by accident when a storm-battered ship sailing from Madagascar limped into
the Charleston South Carolina harbor. The ship's captain made a gift of a small
quantity of "Golden Seed Rice" (named for its color) to a local planter. By
1700, rice was established as a major crop for the colonists. That year, 300
tons of American rice, referred to as "Carolina Gold Rice," was shipped to
England. Colonists were producing more rice than there were ships to carry
it.

ricotta cheese - (ri-COT-tah) - It was first made in Italy and is classed as an

Italian cheese. It is now made in all the countries of Europe and also in the
United States. It is a soft, spoonable cheese that resembles cottage cheese
with a very fine curd that should not be frozen. It is made from whey from
other cheeses such as provolone, pecorino, and mozzarella. Widely used in
Italian cooking, used as a filling for ravioli and many lasagna and cannelloni
dishes as well as for sweet dishes.

Riesling (REESE-ling) - A classic German white wine.

risotto (rih-SAW-toh) - Risotto is actually an Italian cooking technique used

for native Italian rice, Arborio. This old world method involves stirring hot
liquid little by little into the rice for about 20 minutes, which will create a dish
unlike any other rice recipe you have tried. Risotto is prepared this way and
served immediately to preserve the unique, gourmet texture of a very creamy
sauce around al dente, pasta-like rice kernels. The center of rice cooking is in
the Po Valley in the Northeastern corner of Italy. It is where the arborio rice is
grown. It is considered the classic rice dish of Piedmont, Lombardy, and
Veneto regions of Northern Italy.
History:
(1) It is not known where the first risotto was created. Because of its similarity
to Near Eastern pilaf, some historians think that it originated near Venice, a
city known as a crossroads for merchants and explorers.
(2) Other historians contend it was a Southern Italian invention dating back to
the 11th century when the Saracens, Moslems from North Africa, ruled Sicily
and much of Southern Italy. The short-grained variety of rice (arborio) used in
making risotto today was brought to Italy from the Far East.
(3) The legend of the creation of the dish risotto dates back to 1574 in Milan
when their great cathedral was under construction. It is said that the master
glassworker on the job, who was known for using saffron to enhance his paint
pigments, added saffron to a pot of rice at a wedding party. The response of
the guests was "Risus optimus," Latin for "excellent rice." It was later
shortened to risotto.

Romano cheese (ro-MAH-noh) - It is sometimes called incanestrato cheese

and it is one of the most popular of the very hard Italian cheeses. It was first
made from ewe's milk in the grazing area of Latium, near Rome, but it is now
also made from cow's and goat's milk. It is a creamy white cheese that is
granular with a hard rind. Grated Romano browns quickly when heated. When
made from ewe's milk, it is called Pecorino Romano; from cow's milk, Vacchino
Romano; and from goat's milk, Caprino Romano.

Roquefort cheese (ROHK-fuhrt) - Roquefort was mentioned in the ancient

records of the monastery at Conques, France, in 1070. The Romans,
Charlemagne, Franois the 1st, and even Louis XIV appreciated this cheese,

which became "king of the cheeses". It was born in Southern Aveyron in

Roquefort village. It is said that a young shepherd, who was sheltering in a
cave, left his snack, which was composed of gingerbread and ewe cheese in a
cave crack to join his beloved shepherdess. Forty days after, when he came
back, he saw that the bread and curd were covered with mold. He hesitated
for a while but as he was very hungry, he had a bite. To his great
astonishment, he found it delicious! The veins marbled with mold had
transformed his curd into an aromatic and smooth cheese with a flavorsome
taste.

Remoulade (rey-muh-lahd) - Is a classic French cold sauce with a

mayonnaise base, but is similar to tartar sauce. Various condiments are added
such as various condiments and herbs, as chopped pickles, capers, mustard,
parsley, chervil, and tarragon. This sauce is also very popular served with
salads and seafood. Louisiana also has their own version of this sauce. In fact,
everyone seems to have their own secret recipe.

rosti (RAW-stee, ROOSH-tee) - In Switzerland, the term rosti means "crisp

and golden." The term refers to foods (usually shredded potatoes) sauted in
butter and oil on both sides until crisp and browned. A lot like American hash
browns. Rosti, a staple dish in the area of Switzerland bordering Germany,
consists of potatoes that are boiled, grated, fried, then baked or grilled into a
golden hash, and topped with (of course) cheese. It is considered the national
dish of German Switzerland.

roux (roo) - Classical cookbooks written as far back as the mid-1500s state
that roux is derived from the French word "rouge" meaning "red" or "reddish"
in color. Thus, the origin of the name. A roux describes a mixture of equal
amounts of fat (butter, meat drippings, or fat) and flour, which are cooked
together at the very start of the recipe before any liquid is added. It is used as
a basis for thickening sauces. A roux is the basis for many Louisiana dishes,
particularly gumbo, but also etouffees, sauce piquantes, and more.
Preparation of a roux is dependent on cooking time; the longer you cook, the
darker the roux. Roux must be stirred constantly to avoid burning (constantly
means not stopping to answer the phone, let the cat in, and if you've got to go
the bathroom ... hold it in or hand off your whisk or roux paddle to someone
else). If you see black specks in your roux, you've burned it; throw it out and
start over.

Runza Sandwich Also called Bierocks. They are a yeast dough (a bread
pocket) with a filling of beef, cabbage or sauerkraut, onions, and seasonings.
They are baked in various shapes like half-moon, rectangle, round, square,
triangle, etc. The Official Nebraska Runza is always baked in a rectangular
shape, and the Bierocks of Kansas are baked in the shape of a bun.
History: To learn about the history of the Runza Sandwich, check out History
and Legends of Sandwiches.

Russian dressing - Consists of the mixture of mayonnaise, pimientos,

chives, ketchup, and spices.
History: The name comes from the earliest versions that included a distinctly
Russian ingredient, caviar

sabayon The French word for a velvety Italian custard called zabaglione. See
Zabaglione.
Mexican sabayon Mexican sabayon differs from the classic Italian version in that it is
not cooked. The egg whites are whipped until stiff and then carefully folded into the yolk
mixture.

Sachertorte, Sacher Cake (SAH-kuhr-tohrt) Sacher Torte is a famous Viennese cake,

probably the most famous chocolate cake of all-time. It consists of chocolate sponge
cake cut into three layers, between which apricot jam are thickly spread between the
layers and on the top and sides of the cake. The whole cake is then iced with a velvetlike chocolate and served with a side dish of whipped cream.
History: To learn about the history of the Sachertorte/Sacher Cake, check out History of
Cakes.

Sachet d Epices The term means bag of spices and consists of whole peppercorns,
parsley stems, bay leaves, whole thyme leaves, and fresh garlic (wrapped in a bag of
cheesecloth and suspended in the pot with butchers twine). The amounts vary according
to the amount of stock.

safflower oil Oil made from the seeds of the safflower and contains more
polyunsaturates than other oils. Because of its high cooking temperature, it is good for
deep frying. It is also good for salad dressing because it is almost flavorless and colorless
and does not solidify when chilled.

saffron (SAF-ruhn) - Saffron, the yellow-orange stigmas from a small purple crocus, is
the world's most expensive spice. That's because each flower provides only three red
stigmas and it takes approximately 14,000 of these tiny threads for each ounce of
saffron. One ounce of saffron equals the stigmas from approximately 5,000 crocuses. It
takes an acre of flowers to produce a pound. It is imported from Spain.
History: Peter, one of Christ's Apostles, used saffron in soups, porridges, and in gravies
(the saffron he used was the gold colored pollen from wild flowers). Ancient Greeks and
Romans scattered Saffron to perfume public baths. The 13th century Crusaders brought
Saffron from Asia to Europe, where it was used as a dye and condiment. In Asia, Saffron
was a symbol of hospitality. In India, people used Saffron to mark themselves as
members of a wealthy caste.

sake (sah-kee) - It is an alcoholic beverage produced from rice in much the same way
that beer is brewed from wheat and barley, but is termed a rice wine because its alcohol
content is similar to strong wines. It is served either hot or cold.
History: Sake has been known since the dawn of civilization, and probably since rice was
introduced to Japan from the Asian continent about 2000 years ago. Sake has had an
honored role throughout the evolution of Japanese society. In early times, sake drinking
was an integral part of celebrating the harvest and was offered to the gods when praying
for peace and prosperity. The name was derived from "sakaeru." which means, "to
prosper or flourish," In toasting, sake signifies "the water that will bring you prosperity."
Today's sake has changed much from early times. It was centuries before they
discovered yeast, which greatly increased its alcohol content. The Second World War also
altered the recipe. Rice shortages forced brewers to develop new ways to increase their
yields. By government decree, pure alcohol and glucose were added to small quantities

of rice mash, increasing the yield by as much as four times. Ninety-five percent of
today's sake is made using this technique, though connoisseurs say that the best sake is
still made with just rice (koji rice) and water only. As wine is used in French cooking,
sake is often used in Japanese cooking. For cooking purposes, inexpensive sake of any
brand will do just as well.

salad Comes from the Latin word herba salta or salted herbs, so called because
such greens were usually seasoned with dressings containing lots of salt.
History: Check out History of Salads and Salad Dressings.

salad days It refers to a time of youthful inexperience, a term coined by Shakespeare,

whole Cleopatra characterizes her long-ago romance with Julius Caesar as one occurring
in my salad days, when I was green in judgment, cold in blood.

salad dressing - A sauce for a salad that are usually based on vinaigrette, mayonnaise,
or other emulsified product.
History: Check out History of Salads and Salad Dressings.

Salisbury steak (SAWLZ-beh-ree) - A beef patty that is broiled or fried with onions and
served with gravy.
History: Salisbury steak was named for Dr. James H. Salisbury (1823-1905), a
19th century nutritionist, who thought that everyone would be healthier if they ate lots of
beef, more specifically 3 pounds per day washed down with quarts of hot water. During
World War II, when patriotic Americans objected to the German term "hamburger" (the
hamburger sandwich was also called liberty sandwich, but that term didn't catch on).
Salisbury steak stuck because it was already in existence (first recorded in 1897), but
the term "hamburger steak" was known in America at least a decade earlier than that.
Salisbury steak was originally more of a fancier version of hamburger "used on menus in
the sort of restaurants that would not own up to selling hamburgers."

salmon -

To learn about the Salmon, check out Story of the Pacific Salmon.

salsa (SAL-sa) Mexicans define a salsa as a sauce, and all sauces as salsas. In Mexico
sauces are a combination of fresh ingredients in which many are uncooked and served
separately, to be added according to individual tastes. Salsas can be a mixture of raw or
partially cooked vegetables and/or fruits, herbs, and, of course, chiles. Anything from
vegetables, fruits, and nuts, to fish and meat can be used to make salsa, as long as the
flavors blend well. The combined ingredients are not a puree, but are distinct pieces, and
are often uncooked. This definition would also include chutneys and fruit or vegetable
relishes. If the salsa is uncooked, as in "pico de gallo," it is referred to as salsa cruda or
salsa fresca. If cooked it is usually called picante.
Many countries have similar dishes that are used to accent meals in tropical areas of the
world: sambals in Indonesia, chakalaka in South Africa, chutneys from India, the fruit
and chile mixes from the West Indies, and piccalillis of the American South.

salt - Common salt is a rock, the only one we eat (an mineral composed of 40% sodium
and 60% chloride, joined by one of the strongest chemical unions there is, an ionic
bond). One of the four elemental components of taste, along with sweet, sours, and
bitter. Salt sharpens and pulls together other tastes. It comes from two primary sources;
mines on land and water from the sea. Salt is also essential to our health. Without it, our
cells cannot function properly and if we do not get enough of it, we will crave it until our
physical need is satisfied.
kosher salt - It is pure refined rock salt, also known as coarse salt or pickling salt. It
has larger crystals, which adheres better to food. Because it does not contain
magnesium carbonate, it will not cloud items in which it is added. Kosher salt is required
for koshering foods that must meet Jewish dietary guidelines.
pickling or canning salt It is a fine-grained additive-free salt used to make brines for
pickles, sauerkraut, etc.
rock salt or halite - It is mined from natural deposits and varies in color from colorless
when pure, to white, gray, or brown. It is not as refined as other salts and comes in
chunky crystals. Rock salt is used predominately as a bed on which to serve baked
oysters and clams and in combination with ice to make ice cream in crank-style ice
cream makers.
sea salt Sea salt generally comes from coastal marshes, basins, and other areas
where seawater has been trapped and is allowed to evaporate naturally. It is grayish in
color and contains traces of minerals.

table salt and iodized salt It has additives added that prevent caking and may make
the brine cloud. Iodized salt may also darken pickles.
History: Salt has always been among the world's most important commodities and the
human need for salt has shaped history. It was in general use long before recorded
history. Civilizations rose in Africa, China, India, and the Middle East around rich salt
deposits. About 2,700 B.C. (about 4,700 years ago) there was published in China the
"Peng-Tzao-Kan-Mu," the earliest know treatise on pharmacology. A major portion of this
writing was devoted to a discussion of more than 40 kinds of salt.
Salt played a crucial role in religion. Homer called it divine and Plato described it as a
"substance dear to the gods." The Israelites were required to include salt with all
offerings, and ancient Jewish temples included a salt chamber. For hundreds of years,
Roman Catholic priests would place a pinch of salt on a baby's tongue during baptism
and say, "Receive the salt of wisdom." There are more than 30 references to salt in the
Bible. Jews and Christians, among others, shared the custom of rubbing newborn infants
with salt (a symbol of long life). Arabs made peace and declared friendship with the
phrase "There is salt between us," and considered it treacherous to harm someone with
whom they had shared salt. To ensure a long marriage, a Swiss groom would put bread
in one pocket and salt in the other. A German bride would put salt in her shoe. Spilling
salt, a superstition that brings bad luck, was immortalized in Leonardo da Vinci's
painting The Last Supper, where Judas has knocked over the saltcellar.
The appetite for salt pushed Phoenician trade ships into the Mediterranean and camel
caravans into the deserts of Africa and across the Ruphrates Valley. The trade of salt for
slaves in ancient Greece gave rise to the expressions, "not worth his salt." Special salt
rations given early Roman soldiers were known as "salarium argentum." The forerunner
of the English word "salary."
When Julius Caesar invaded Britain in 55 B.C., he found the natives making salt by
pouring brine over hot sticks and scraping off the leftover glaze (a practice that helped
confirm them in his mind as barbarians). Caesar always traveled with "salinators" who
were skilled at making salt for his troops.
Marco Polo discovered that Tibetans used salt cakes stamped with the imperial seal of
the great Kublai Khan as money. The Erie Canal, which opened in 1825, was known as
"the ditch that salt built." This was because salt, a bulky product presented major
transportation difficulties, originally was it principal cargo.
Salt had military significance. It is recorded that thousands of Napoleon's troops died
during his retreat from Moscow because their wounds would not heal as a result of a lack
of salt. In 1777, the British Lord Howe was jubilant when he succeeded in capturing
General Washington's salt supply. During the Civil War, Northern generals targeted the
South's salt-production facilities, knowing that armies and civilians required salt to
maintain health, preserve meat, and tan leather.

salt-rising bread Salt rising bread is a bread that originated in the 1830s and 1840s.
This was before yeast leavening was readily available. It relies on the fermentation of
warm milk or water, flour, cornmeal, sugar, and salt to give it rising power. It has a very
smooth texture with a tangy flavor and aroma.

sandwich - A sandwich is two or more slices of bread with a filling, such as meat,
cheese, jam or various mixtures, placed between them.
History: Check out History and Legends of Sandwiches.

sardines Young herrings are frequently labeled and sold as sardines.

sashimi (sah-shee-mee) - It is Japanese for raw fish in slices. Sashimi consists of

the freshest, top-quality fish. In Japan, it might be fillets of tuna, bonito, salmon, halibut
or whatever is in season. It is sliced into bite-size portions and dressed into different
shapes. Usually served with soy sauce and horseradish.

sauerbraten - German for "sour roast." Describes a beef roast marinated for five days
or more in a sweet-sour marinade and braised. It is best made from the bottom round.
History: Charlemagne who died in 814 A.D invented Sauerbraten. It was invented as a
way of using up left over roasted meat. Later in the 13th century, Albert of Cologne used
the recipe with fresh meat. The original sauerbraten never contained such things as
tomatoes, gingersnaps, sour cream, bacon, or pork as many recipes do today.

sauce - It is a French word that means a relish to make our food more appetizing.

Sauces are liquid or semi-liquid foods devised to make other foods look, smell, and taste
better, and hence be more easily digested and more beneficial.
History: To learn about the history of Sauces, check out History of Sauces.

sauerkraut (SOW-uhr-krowt) - Sauerkraut, also known as sourcrout, is a chopped

cabbage that is salted and then fermented in its own juice. Sauerkraut is made by
placing salt between layers of finely shredded cabbage and then subjecting it to
pressure, which bruises the cabbage and squeezes out its juices. It then ferments.
History: Chinese cooks were pickling cabbage in wine (as early as 200 B.C.) and using it
as an accompaniment to meals. The slaves who built the Great Wall of China were fed on
cheap rice and cabbage, but when winter came, rice wine was added to the cabbage.
Genghis Khan substituted salt for the wine and carried this "sauerkraut" (as it is now
called) to the eastern edge of Europe. It was the Austrians, not the Germans, who made
the most of it by shredding cabbage, allowing it to ferment in salt, and then flavoring it
with caraway seeds and juniper berries.
The word, which in German means "sour cabbage," is first mentioned in American
English in 1776 and the dish, was long associated with German communities in the
United States. Sauerkraut was also a Pennsylvania Dutch specialty. The Dutch explorers
carried barrels of sauerkraut with them on their ship. The properties in sauerkraut helped
fight disease.

saut (saw-TAY) A cooking technique which means to cook a food quickly in oil and/or
butter over high heat. You can use a skillet or saut pan, but make sure it is big enough
to comfortably contain what you are cooking.
History: The Chinese community introduced us to the improved method of cooking,
which we call sauting and the Chinese call chowing. Their Chinese cooks influenced
the meals and diets of hundreds of California families. Although the Chinese cooks were
seldom permitted to prepare Oriental meals, they held to their art of cooking and serving
vegetables, a contribution that eliminated English overcooking of vegetables and
contributed to the cuisine of the West Coast.

savories Small dishes served as the last course of a meal. They are similar to
appetizers.

savory (SAY-vuh-ree) There are two types of savory - summer and winter. Both of
which are closely related to the mint family. It has an aroma and flavor reminiscent to a
cross between mint and thyme. Summer savory is slightly milder, but both are strongly
flavored so use this herb with discretion.

Savarin It is a large, ring-shaped, spongy cake made from a rich yeast mixture,
soaked in a rum-flavored syrup and filled with fruit and cream.
History: To learn about the history of the Savarin Cake, check out History of Cakes.

Sazerac A drink made with whiskey generally associated with the Sazerac Bar at the
Fairmont Hotel. The bartender coats an Old Fashion glass with herbsaint, pours out the
excess, pours in the Sazerac mix and tops off the drink with a twist of lemon.
History: This drink is reported to be the first cocktail ever invented (at least in America).
The drink was developed in 1850 at an Exchange Alley bar. In the early days, the
Sazerac Cocktail was made with cognac or brandy, but as American's taste changed to
whiskey, the liquor was changed to rye whiskey. In 1949, the bar was moved to the
Roosevelt Hotel (now the Fairmont), which pays an annual fee to Sazerac Co. Inc. That
company owns the rights to the formula and bottles the drink in a New Orleans suburb
called Metairie.

scald (1) to dip into boiling water. (2) To heat milk to just below the boiling point. (3)

To dip fruits, vegetables, or nuts in boiling water to facilitate removing the skin or shell.

scale To remove the scales from fish with a knife or a fish scaler.

scallion (SKAL-yuhn) - The name scallion applies to several members of the onion
family including a distinct variety called scallion, immature onions (commonly called
green onions), young leeks, and sometimes the tops of young shallots. In each case the
vegetable has a white base that has not fully developed into a bulb and green leaves
that are long and straight (both parts are edible). True scallions are generally identified
by the fact that the sides of the base are straight, whereas the others are usually slightly
curved, showing the beginnings of a bulb. All can be used interchangeably, but true
scallions have a milder flavor than immature onions. Scallions are available year-round,
but are at their peak during spring and summer. At their peak, scallions are crisp with
bright green tops and a firm white base. Mid-sized scallions with long white stems are
the best. Scallions can be cooked whole as a vegetable much as you would a leek. They
can also be chopped and used in salads, soups, and a multitude of other dishes for
flavor.

scallop (SKAHL-uhp) - Although hundreds of different species of scallops exist in our

oceans worldwide, only a few of these species are harvested commercially on a large
scale. The three you're most likely to find at a fish market are Atlantic sea scallops,
Atlantic bay scallops, and calicos.

scaloppini, scallopine or scallopini (skah-loh-PEE-nah) An Italian term for a thin,

pounded piece of meat. Usually prepared by dredging the meat in flour, then sauting
and serving with a wine, lemon, or tomato sauce. Also called piccata.

scant Scant means lacking a small part of the whole; not quite up to full measure. In
other words, one (1) scant teaspoon means not quite a whole teaspoon but a little less.

Scant is a very bad term to use in writing a recipe. The recipe should give the exact
amount or say to taste.

schnapps (shnahps) - Schnapps is a generic term for strong, colorless alcoholic

beverage distilled from grains or potatoes and variously flavored. Peppermint schnapps is
the most common, but other flavors include cinnamon, vanilla, root beer, blackberry,
raspberry, peach, and mango.

schnitzel (SHNIHT-suhl) In German the word means slice and usually refers to veal
dishes. It is a cutlet of veal which is beaten out until it is thin.

scone (skon) - A Scottish quick bread that has a texture half way between cake and
biscuits (harder than a cake but softer than a biscuit). Scones are best served warm
from the oven and should be eaten on the same day they are made.
History: It is thought that the name comes from the Stone of Destiny (or Scone).
Scottish kings have been crowned upon this stone for more than a thousand years. The
present British Queen Elizabeth II was crowned on the Stone in 1953. The original
version of scones was made with oats and griddle baked. Today they are flour-based and
baked in the oven and come in various shapes (triangles, rounds, squares, and
diamonds).

score (1) To cut narrow gashes in fat to prevent the meat from curling when cooked.
(2) To cut narrow crisscross lines on the fat of a ham or a roast. (3) To cut even shallow
lines in cucumbers with a fork or scoring knife for decorations.

Scoville unit Scoville unit is the thermometer of the chile pepper. Established by
Wilbur Scoville, these are the units of heat of a chile pepper. Units rank from 0 to

300,000.

scrod - Scrod is not a type of fish. The term originated in the Boston area to describe
the catch of the day. It is also used as a general label for small members of the cod
family, including pollack, haddock, hake, and whiting. In most New England restaurants,
scrod is loosely defined as "catch of the day," which allows the restaurants to offer
whatever fish is available and call it scrod on the menu.
History: Some historians think that scrod is a contraction of Sacred Cod, the name of the
4-foot-tall wooden sculpture that has been in the Massachusetts State House since 1748.
Others think that Bostons famous Parker House Restaurant coined the word as a generic
term for their fish of the day, not knowing in advance what to print on their menus.

sea cucumber - It is cylindrical, cucumber or sausage-shaped, hence its name sea

cucumber. It is found in all seas of the world, at all depths usually lying on the bottom on
one flattened side, abounding on the British and European coasts, and from Nantucket
northward to the rocky coasts of northern Massachusetts and Maine. It is definitely not a
plant, but a marine animal - the same class as sea urchins, sea lilies, sea stars, brittle
stars, or starfish. It can grow 3 to 4 inches thick, ranging in length from 1-inch to almost
five feet, often brownish, but may range in color from black to bright yellow and red
stripes. There are more than 500 species of sea cucumbers, and some of the larger
species are considered delicacies in the Orient and are used in the preparation of soups
and some other delicate specialty dishes. When cooked, it is soft, cartilaginous, almost
transparent, absorbing all the flavors of the sauce and the other ingredients. Sea
cucumbers are available frozen or dried.

searing The browning (caramelizing) of a food surface at high heat. Little fat is used
when searing. Searing brings out the flavor and creates a fond at the bottom of the pan
which is used for making sauces.

season (1) To add flavor to foods (such as adding herbs and spices). (2) To coat the
cooking surface of a new pot or pan with vegetable oil and then heating in a 350 degree
F. oven for about a hour. This smoothes out the surface of new pots and pans,

particularly cast-iron, and prevents foods from sticking.

seaweed Seaweed is also called sea wrack. It has been used, as food, for hundreds of
years by people in northern Europe, especially in Japan. It is used to thicken soups and
sauces, and in making sushi.

semifreddo Semifreddi are chilled creams which are typical Italian desserts. They are
also called spumoni. They are prepared with an egg-based custard and whipped cream.
No ice cream machine is needed to make semifreddo (the basic mixture can be poured
directly into the mold and put in the freezer for a few hours). Chilled creams may be
used as filling for casate and bombe, or can be prepared with fruits, syrups, chocolate.
Etc.

semolina (she-muh-LEE-nuh) A grainy, pale yellow flour that is coarsely ground from
hard wheat (like durum). It has a very high protein content. Used primarily for pasta and
polenta.

Serrano pepper Meaning from the mountains. It is native to Mexico and southwest
America, and is widely believed to be the hottest chile by many Americans who adore it
in its red or green form. Serrano peppers are quite small (about 1 -inches long). A

larger, double-sized species called largo is only found in Mexico.

sesame oil (SEHS-uh-mee) Sesame oil ha been used in cooking in Africa and the
Far East for many centuries. The main advantage of sesame oil over other oils is that it
does not turn rancid, even in hot weather. For this reason, it is very popular in tropical
countries.

regular or light sesame oil This light-colored oil is made from untoasted sesame
seeds and is used in most Chinese cooking. It adds distinctive nutty flavor to foods. It is
especially good for frying and it is also very good in salad dressing.

dark or Asian sesame oil This amber-colored oil is pressed from toasted sesame
seeds. Its a strong-flavored, aromatic oil that is used in Oriental cooking. This oil is used
as a seasoning and not used as a cooking oil, but is added at the last minute for flavor in
hot cooked dishes or in marinades. The thicker it is, the better the flavor.

seviche (seh-VEE-chee) See ceviche.

scalloppine (skah-luh-PEE-nee ska-luh-PEE-nee) - Scalloppine is an Italian term for a

thin cutlet of meat (small thinly-sliced pieces of meat), typically veal.

shallot (SHAL-uht) Has a flavor more subtle than that of the onion and less
pungent than that of garlic. The shallot is the most refined member of the onion

family. They look more like garlic than onions.

Shio Koji (Salt Koji) - It is a fermented mixture of rice inoculated with the special mold
called Aspergillus oryzae, sea salt, and water as a seasoning in place of salt to draw out
the flavors of umami. It is used just like other Japanese seasonings in sauted dishes.
The fermenting process, it increases the amount of vitamin B1, B2, B6, H and Pateton
acid.

shortening - A solid fat made from vegetable oils, such as soybean and cottonseed oil.
Although made from oil, shortening has been chemically transformed into a sold state
through hydrogenation. Vegetable shortening is virtually flavorless (has a bland, neutral
flavor) and may be substituted for other fats (such as butter, margarine, or lard) in
baking of pie pastry, cookies, and cakes. Shortening is ideal for pastry, since it blends
well with the flour. It can be stored at room temperature for up to a year.

shred To use a knife or a shredder (a cutting tool with round, smooth, sharpedged holes) to cut food into long, thin strands.

shuck, shucking Means to remove a natural outer covering from food, such as
shells from oysters or husks from corn.

sifter A flour sifter is a sieve that is especially adapted for use with flour. It is
commonly built in the form of a metal cup with a screen bottom and contains a
mechanism (wires that either revolve or rub against the screen being operated
by a crank or a lever) to force the flour through the mesh.

simmer To cook submerged in liquid just below a boil, a temperature of 180

degrees F. to just short of the boiling point. A simmering liquid has bubbles

floating slowly from the bottom to the surface.

simple syrup It is a solution of sugar and water that is boiled over high heat.
Most simple syrups contain a ratio of one cup water to two cups of sugar. The
longer you boil the mixture, the thicker it will become.

skillet The term skillet once applied to any metal cooking vessel that had a
handle, but the term has come to apply (in the U.S.) to the metal frying pan
(cast-iron). Also called spider.

skim (1) To remove floating matter from the surface of a liquid with a spoon or
ladle which is usually perforated. (2) To remove a top surface of fat, cream, or
scum from the top of liquid.

skirt steak It is a boneless cut of beef from the lower part of the brisket. Cut
from the beef flank, the skirt steak is the diaphragm muscle (which lies between
the abdomen and the chest cavity). Its a long, flat piece of meat thats flavorful
but rather tough. Properly cooked, skirt steak can be quite tender and delicious.
It can either be quickly grilled, or stuffed, rolled and braise. Recently, skirt steak
has become quite fashionable becaue of the delicious Southwestern fish called
fajitas.

sliver - To cut food into long, thin pieces or thin strips.

slurry A slurry is a mixture of a starch and cold water. You can use cornstarch
(preferred for thickening milk or dairy sauces), arrowroot (great for defatted meat
sauces or broths because it gives a wonderful glossy sheen), potato starch, rice
flour, or regular flour. Proportion is one (1) part starch with two (2) parts cold
liquid. Remove from the heat before you add the slurry, or youll end up with
dumplings.

smoke To expose fresh food to smoke from a wood fire for a prolonged period
of time. Traditionally used for preservation purposes, smoking is now a means of
giving flavor to food.

smoking point The point when a fat such as butter or oil smokes and lets off
an acrid odor. This is not good since this odor can get into what you are cooking
and give it a bad flavor. Butter smokes at 350 degrees F., vegetable oil at 445
degrees F., lard at 365 to 400 degrees F., and olive oil at about 375 degrees F.

Smorgasbord - A Swedish buffet of many dishes served as hors d'oeuvres or a full

meal. Similar buffets are served throughout Scandinavia, as well as the Soviet Union.
Common elements of a smorgasbord are pickled herring, marinated vegetables, smoked
and cured salmon and sturgeon, and a selection of canaps.

Snickerdoodles - Traditional snickerdoodles cookies are coated with cinnamon sugar

before being baked.
History: To learn about the history of Snickerdoodle Cookies, check out History of
Cookies.

sno-ball - This is a New Orleans creation. A machine that turns blocks of ice into sno-

balls makes it. Most "sno-cones" are made of crushed ice; this machine shaves a block of
ice, giving it an extremely fine texture. "Shaved ice" in Hawaii is the closest thing to the
sno-ball. A sno-ball isn't an Italian ice, nor is it a crushed ice abomination. Once the ice
is shaved, it's collected into a cup, paper cone, bowl, plate, or even a container akin to
the things that you get at a Chinese take-out place. Then syrup is poured over the ice.
Some people continue the process, adding cherries, ice cream, ice milk, condensed milk,
or other toppings. Most sno-ball stands have anywhere from 30 to 70 flavors available
from which to choose. Sno-balls are a summer creature.

soda bread - This is traditional Irish bread that is made with whole-wheat flour or white
flour or oatmeal (sometimes raisins are included). It is round loaf with a cross cut in the
top and it has a velvety texture and unusual smoothness quite unlike yeast bread. It is
sliced paper-thin and buttered. Traditionally, soda bread was baked over a peat fire in a
three-legged iron pot that can be raised or lowered over the fire. Glowing peat sods put
on top of the pot gave an even heat for baking.

soffrito - (1) The Italian soffrito normally consists of a little handful of fragrant herbs
(parsley, dill, thyme, savory, and rosemary), and aromatic vegetables (onion, leek,
garlic, and carrot) very finely chopped, simmered in oil before the meat, beans, fish or
vegetables is added. It is used as a base in soups, sauces, casseroles, omelets and so
on, and it imparts a lovely color and wonderful taste to the finished dish. This blend is a
fundamental of Italian cooking. Also called "battuto." (2) Soffrito is also what the
sauted onions are called to which you add to arborio rice when making risotto.

sofrito, sofritto A Spanish term for a blend of seasonings and vegetables

used to flavor many Puerto Rican and Cuban recipes. The vegetables are usually
cooked in olive oil to release the flavor before being added to a dish. This blend
is considered the foundation of a dish. Sofrito is not only a common seasoning in
many Puerto Rican dishes, but it is also frequently served at the table as a
condiment.

sole - Sole is a member of the flatfish species that consists of sole, flounder, and halibut.
It is significantly superior in flavor and texture to the flounder. This is why the fish
markets and restaurants deceptively call much of the flounder sold in America sole.

Gray sole, lemon sole, rex sole, and the Dover sole of the Pacific are all flounders.
Genuine sole are the true Dover sole, English sole, and turbot.

solferino vegetables - A blend of tomatoes and potatoes that commemorates the red
on white motif of the Red Cross. The garnish (sometimes accompanying other dishes) of
carrot, potato, and other vegetables scooped out with a parisienne baller represent the
cannon balls from the battle.
History: - Solferino, a town in Lombardia, Italy, famous for the battle in 1859 that was
fought there and more specifically since this was where Henri Dunant founded the
International Red Cross.

sonker - A sonker is a deep-dish pie or cobbler served in many flavors including

strawberry, peach, sweet potato, and cherry. Ive also read this same dish is called
zonker (or sonker) in Surry County, North Carolina. It seems to be a dish unique to
North Carolina. The community of Lowgap at the Edwards-Franklin House, hold an
annual Sonker Festival.
See History of Cobblers for more information.

soppressata An Italian compressed cured pork (all-pork dry salami). It is a

salame (salami) made from pork meat and fat, usually from the head of the hog.
The mixture is then mixed and spiced with red pepper for the spicy version, and
with black pepper for the sweet version. The gentle entrails is covered by a layer
of fat, hence a longer maturity is requested. This also gives to the product a
particular softness. After seasoning and ripening (5 months) it can be kept,
covered with pork fat, in glass jars.

sorbet (sor-BAY) - Sorbet is the French word for sherbets.

History: Sorbets were introduced (along with ice cream) to Europeans by the Arabs,
who learned to make them from the Chinese. Originally sorbets were a cooling drink with
a base of fresh fruit that was sweetened, diluted, and chilled (possibly with snow). The
ideas were copied later on throughout Europe with sherbet powders, which were used to

make drinks. A sorbet is a light, frozen mixture of diluted pureed fruit, fruit juices, sugar,
water, and egg white. In France, they are usually served in the middle of the meal as a
"palate cleanser."

sorghum - It is different from molasses, although many people use the terms
interchangeably. Sorghum is made from the juice of the sweet-sorghum cane
stalk, sorgos, and has no sugar removed and thus is significantly sweeter than
molasses. Sorgos, a tall cereal grass resembling corn is sometimes called brown
corn, and can be used as fodder. It can be used interchangeably with sugarcane
molasses.

souffle (soo-FLAY) - Souffle is taken from the French word "souffler" meaning to "blow
or puff up." It is a light, foamy concoction made from egg whites, which are folded into a
sauce of egg yolks, milk, and sometimes flour. The air beaten into the egg whites
expands in the heat of the oven, making the souffl light and puffy. They are either
baked or steamed. It is usually a dessert, although there are also fish, meat, poultry,
and vegetable souffls.

soup - The word "soup" was originally "sop" and it literally meant dipping a slice of
bread into a broth. "Potage" was a word for the contents of the soup. Today the word
"soup" describes both broth and contents as it means any combination of meat, fish or
vegetables, cooked in water or in any other liquid, and intended to be eaten. It may be
thin (like consomm), thick (like gumbo), smooth (like bisque), or chunky (like chowder
or bouillabaisse). Most soups are served hot, but some (like vichyssoise and fruit soups)
are served cold.

sourdough - Bread that has been leavened with a fermented starter.

History: The ancient Egyptians made sourdough bread, having discovered that
fermented dough would rise in the oven. Thousands of years later (in our frontier days),
a sourdough starter was the most important personal possession, something to be
guarded at the expense of everything else.

The American pioneers jealously guarded their starters, as freshly baked bread, biscuits,
and pancakes often provided the only variety in the wilderness diet. They usually carried
their starters in wooden pails, which became permeated with the culture and which
would retain the life of the yeast even if the starter spilled.
The prospectors of the Yukon during the Alaskan Gold Rush of the 1890s were
nicknamed "sourdoughs" because of the sourdough starters that they usually had hidden
under their jackets to keep warm. In addition, there was the alcoholic by-product called
"hooch," the clear liquid that rises to the top of the starter and had its own uses.

soy flour It is made up of ground roasted soybeans processed into flour to use in
baking. By itself, it makes a heavy bread, so it is usually combined with other flours. It
can also be used to thicken gravies and sauces.

soy milk Soy milk is rich and creamy and has a taste distinctive from cows milk. Most
often it is sold in aseptic (non-refrigerated) packages that can be stored at room
temperature for several months. Once opened, it must be refrigerated and will stay fresh
for about five days. Soy milk can be used the same as cows milk in recipes.

soy sauce - Soy sauce is a staple condiment and ingredient throughout all of Asia. It is
a salty, brown liquid that is made from fermented soybeans mixed with a roasted grain
(wheat, barley, or rice are common), injected with a special yeast mold, and liberally
flavored with salt. After being left to age for several months, the mixture is strained and
bottled. The sauce's consistency can range from very thin to very thick.
Japanese soy sauce Japanese-style soy sauce, such as Kikkoman, is suitable for
most uses.
Chinese soy sauce The Chinese use both light (thin) and dark (heavy) soy sauces.
Dark soy sauces are fermented longer with molasses added during the process. They go

best with spicy dishes and red meats. The light soy sauces are used in dipping sauces or
vegetable and seafood dishes.
Tamari A dark soy sauce brewed with wheat. In the United States, tamari refers to a
Japanese-style light soy sauce with a slightly smoky flavor.
History: Soy sauce was developed over a thousand years ago in China as a way of
preserving food.

spaetzle (SHPEHT-sluh; SHPEHT-sehl; SHPEHT-slee) - Literally translated from German

as "little sparrow," spaetzle is a dish of tiny noodles or dumplings made with flour, eggs,
water or milk, salt, and sometimes nutmeg. The spaetzle dough can be firm enough to
be rolled and cut into slivers or soft enough to be forced through a sieve, colander, or
spaetzle-maker with large holes. The small pieces of dough are usually boiled (poached)
before being tossed with butter or added to soups or other dishes. In Germany, spaetzle
is served as a side dish much like potatoes or rice, and is often accompanied by a sauce
or gravy. The cooked spaetzle can also be pan fried with a little butter and onions
(usually a good left-over idea).

Spam - It is considered a food that changed the course of history. It is a canned ground
pork and ham product that does not need to be refrigerated until opened. Originally sold
in 12-ounce cans and since 1960, it was been available in 7-ounce cans and even smaller
varieties.
History: It was the Hormel Company that developed Spam, a canned meat product that
did not need to be refrigerated, in about 1936. It was originally named and marketed it
under the name Spiced Ham. As this was a rather uninspiring name, Hormel would
decide to give the product a new name. They had a contest and offered $100 dollars
(this was a lot of money in those days) to come up with a suitable name. The winning
name was the name it goes by today and that is the world famous "Spam."
Hormel mounted a large advertising campaign in 1937 and called their product the
miracle meat and promoted it for use at anytime of the day. The first singing commercial
was done to the tune of "My bonny Lies Over The Ocean." It was advertised as the meat
in a can that saved time and tastes fine.
During World War II, sales skyrocketed. Not only was Spam great for the military, as it
required no refrigeration, it wasn't rationed as beef was, so it became a prime staple in
American meals. Even the Russians gave Spam the credit for the survival of the Russian
Army during World War II.

spatchcocking (spatch-kok-king) Its a French technique of butter-flying a

whole chicken by removing the backbone so you can open it up flat, like a book,
and cook it using direct heat. Because the spatchcocked chicken cooks over fiery
hot coals, the process cuts the grilling time almost in half and helps keep the
meat moist.

spelt - Spelt is an ancient cereal grain that is native to southern Europe. It was widely
grown until the beginning of the 20th century, but can be difficult to find now. After
threshing, spelt is cooked like rice and can be found as an ingredient in certain country
soups, especially in Provence. Spelt has a mellow nutty flavor, and spelt flour can be
substituted for wheat flour in baked goods.

spider A spider is a cast-iron skillet or frying pan. At one time, this cooking vessel had
three long metal legs (enabling it to be set directly over the coals of a hearth fire). It
was from these legs (since discarded) that the utensil received its name. Thought the
legs were discarded with the coming of the range, the name has remained in many
locations, referring to the cast-iron vessel only.

Spiedie Sandwich (SPEE-dee) The name comes from the Italian spiedo meaning
kitchen cooking spit. Originally made from lamb, they are now made with virtually any
meat. It is chunks of lamb, pork, chicken, beef, or venison that has been marinated for
days in a tart sauce and then grilled on a metal skewer, usually over charcoal or gas. The
traditional way of serving is between sliced Italian bread with extra sauce poured on top.
The Spiedie, skewer and all, is then inserted in sliced Italian bread. The bread is used as
a sort of mitt, wrapping around the meat. Pull out the skew and you then have a
wonderful and delicious hot sandwich. Spiedies are a specialty of Broome County, New
York. People who live in the area eat them at restaurants, from street vendors, buy from
supermarkets, and even make their own at backyard cookouts. They even hold an
annual Spiedie Cook-Off with a recipe contest.

History: They originated with Binghamtons Italian immigrant population in the 1920s.
Augustine Iacovelli from Endicott, New York is believed to have popularized the Spiedie
by introducing them in his restaurant in the 1940s.
History: Check out History and Legends of Sandwiches.

sponge cake - They are similar to angel cakes in that they use many eggs and
no shortening or leavening. Sponge cakes use the whole eggs, while angel cakes
use only the whites.
History: To learn about the history of the Sponge Cake, check out History of Cakes.

springform pan A springform pan not only has sides that can be removed but
the bottom comes out tool Used mostly in baking, this unusual pan has a
fastener on the side that can be opened to remove the rim after the cake is cool.
They are available in a number of sizes, 9- and 10-inch being the most common.
Cheesecakes and tortes are usually baked in this type of pan.

springerle (SPRING-uhr-lee) - These have been and still are traditional Christmas
cookies in Bavaria and Austria for centuries. Springerle cookie molds and rolling pins are
carved to create a series of small cookies, each with a different design. Although there
are lots of variations, springerle cookies typically are light-colored and anise-flavored.
Hartshorn is the traditional leavening (it is an ammonia compound).

sprouts - A sprout is produced when a seed starts growing into a vegetable. Sprouts
can grow from the seeds of vegetables and the seeds of grains (such as alfalfa and
buckwheat, and from beans). Sprouts vary in texture and taste. Some are spicy (radish
and onion sprouts), some are hardy and are often used in oriental food (mung bean),
and others are more delicate (alfalfa) and are used in salads and sandwiches to add
texture and moistness.
History: While most Americans believe "sprouting" (growing sprouts) began with the
Hippies, the Bible actually mentions it in the Book of Daniel. It is believed that Chinese
physicians prescribed sprouts for curing many disorders more than 5,000 years ago. The

ancient Chinese used sprouts both nutritionally and medicinallyfor year round food in
colder regions of the country and for curing many disorders. In the 1700s, Capt. James
Cook had his sailors eat limes, lemons and varieties of sprouts (all abundant providers of
vitamin C) to help prevent scurvy on long voyages. Sprouts first grabbed attention in
America during World War II, when Dr. Clive M. McKay, Professor of Nutrition at Cornell
University wrote an article praising sprouts as quick and easy to grow in nearly any
climate (and without soil or sunshine!) and of significant nutritional value.

Spudniks or Sputniks An American nickname for potatoes. This term was

popular after the Russian space satellites of the late 50's and early 60's. Sputnik ushered
in a new era of space exploration. This term is not used much anymore.

Squab - Doves and pigeons belong to the same family of birds, the Columbidae.
Squab is just a fancy name for pigeon. It is a fattened pigeon that is not allowed
to fly (so it's tender rather than sinewy) and are processed at four weeks old and
at about 1 pound. The meat of Squab is distinctly different from that of any other
domestic poultry, while being milder than that traditionally associated with game
meats. Squab is probably the gamiest of the domestic birds. It has a full rich
flavor like black berries.
History: Pigeons have been bred for food for centuries dating back to early
Asian, Arabic, and European traditions. The history of the squab is lengthier than
even the current domesticated chickens and turkeys. It was a popular specialoccasion dish in Victorian England.

Squash - To learn all about the different types of Squash (Summer and
Winter), check out All About Squash (Summer and Winter).

St. Louis style ribs - Style of ribs that got its name from the city of St. Louis. A meatier
rib than baby back ribs; trimmed evenly and squared off.

star anise - Named (both in English and in Chinese) for its distinctive shape. Its
Mandarine name, bah-jyao, means "eight points." Star anise is the dried fruit of an
evergreen tree that is a member of the magnolia family and grows wild in southern
China, reaching a height of about 25 feet. The tree starts to bear fruit at about six years
of age and can continue to produce over the next one hundred years. In spring, the tree
blooms with yellow flowers, from them emerges the brown fruit that assumes a star
shape as it ripens. In cooking, the dried star and seeds can be ground up as seasoning
or simmered whole in liquid mixtures to enhance broths and syrups. It is a key
ingredient in Chinese five-spice powder.

star fruit - Other names for the star fruit are carambola (Indian name for it), fiveangled fruit, and Chinese star fruit. Look for a star fruit that is from 2 to 5 inches long
with juicy-looking ribs. Avoid fruit with browned, shriveled ribs. They can be purchased
green, and then allowed to yellow at room temperature before eating. There are a few
varieties of star fruit. One variety is sour/tart in flavor and has narrow ribs, the sweet
variety has thick fleshy ribs, and there are two varieties of white star fruit marketed that
are both considered sweet. Use sour/tart variety in place of lemon or lime slices with
fish, poultry, and mixed drinks. In the east they are pickled. Sweeter varieties are ideal
for fruit salads and purees (alone or with other fruits). You do not have to be peeling
them. You can simply rinse, slice, or eat them whole. Appearance can be improved by
shaving off darker skin with a vegetable peeler.

Steak Diane - Thin tenderloin steak sauted with shallots, thyme, mustard, mushrooms
and cream. Normally it would be prepared tableside by a Captain in a grand hotel dining
room. Check out my recipe for Steak Diane
History: Supposedly named after the Roman goddess, Diana or Diane. Diana was the
Goddess of the Hunt and also Goddess of the Moon. Steak Diane was originally a way of
serving venison.

steam To cook with steam, usually in a steamer or on a rack over boiling water.
Steaming retains flavor, shape, texture, and nutrients better than boiling or
poaching. In this method, steam is the heat conductor. If it is under pressure, as
it is in a pressure steamer, the temperature is hotter than a water-based liquid

can ever be.

Steelhead -They are Rainbow Trout that has returned from the sea. Steelhead closely
resemble rainbow trout with a life cycle similar to that of a salmon. They are an
anadromous species: born and reared in freshwater streams, as juveniles they migrate
to estuaries, adjust to saltwater and then migrate to the ocean to mature into adults. As
they begin to sexually mature they return to the streams of their birth to spawn and
then attempt to return to the ocean to repeat the cycle. Unlike juvenile salmon that
typically migrate to the ocean after just a few months of freshwater rearing, juvenile
Steelhead resides in our rivers from 1 to 3 years. As such, they require cool, clean water
year round to sustain themselves.

steep To soak herbs, spices, raisins, etc. in a hot liquid to extract or intensify
the flavors and also the color.

Stevia - Stevia is used as a dietary supplement and sugar substitute. It has no calories,
no carbohydrates, and a zero glycemic index which makes it a great natural alternative
to sugar and chemical sweeteners. Stevia is up to 300 times sweeter than sugar. Read
the interesting article called, Stevia - A Natural and Healthy Sweetener.

stew It is the name of any dish which results from the action of stewing. Stewing is
the method of cooking which tenderizes tough pieces of meat. It is a method by which
meat and (usually although not always) vegetables are slowly simmered ion liquid for a
substantial period of time so that the meat not only becomes tender enough to chew but
all the ingredients blend into a delicious mix.

sticky rice The defining element of sushi is not raw fish as many thin, but the rice.
Sushi to the Japanese is synonymous with seasoned sticky rice. In Japan, the correct
preparation of the rice is so important, that in their finest restaurants there are chefs

whose sole responsibility is to cook the rice. The proportions of vinegar and sugar can
very by season, chef, or even by the type of sushi you are preparing.

Stilton cheese - Stilton is a fine English blue cheese made from whole cow's milk. It is
considered by many people to be one of the world's best cheeses. Stilton acquired its
name in the 18th century because it was first sold in the small English village of Stilton
in Hungtingdonshire. Today it is made in parts of Leicestershire, Derbyshire, and
Nottinghamshire. Stilton is farm-made cheese and is at its best from autumn to spring.
It is allowed to ripen for 4 to 6 months, during which time it is skewered numerous times
to encourage the growth of penicillium Roquefort mold (also present in Roquefort
cheese). Stilton cheese is best eaten by itself with a glass of port or a full-bodied dry red
wine.
White Stilton - In addition to the better-known mature version, there is also young
white Stilton that is marketed before the colored veins develop. The white Stilton has a
mild, slightly sour flavor.

stir-frying It is a cooking technique that requires brisk cooking of small cuts of

ingredients in hot oil over intense heat. Three elements are crucial to stir-frying: (1)
Proper preparation, wherein the ingredients are conditioned through small cutting,
marinating and partial precooking to respond to the fast cooking; (2) thorough
organizing, in the sense that everything needed is measured out and within reach so no
interruption will disturb the cooking once it starts; and (3) Vigilance from the cook you
must be ready to adjust timing and volume of heat instantly, not just by following recipe
guidelines, but intuitively by the smell, look, and feel of the food and the sound of the
cooking.

strawberry - Sixteenth-century author William Butler wrote, "Doubtless God could have
made a better berry, but doubtless God never did." Juicy and red, the strawberry is a
member of the rose family and has grown wild for centuries in Europe and America. The
cultivation of strawberries goes back to the 1600s when early settlers enjoyed
strawberries grown by local Native Americans. Todays strawberries are a cross breeding
of the Virginia strawberry (Fragaria virginiana), the native wild strawberry of the eastern
seaboard (which was introduced into Europe around 1610), and the Chilean strawberry
(Fragaria chiloensis) which made the voyage a century later. Today, about 70 percent of
America's fresh strawberries are grown in California. Strawberries vary in size, shape and
color and, in general, there is no direct relationship between size and flavor. Fresh

strawberries are available year-round with the peak season from April to June. Choose
brightly colored, plump berries that still have their green caps attached and are uniform
in size.
To learn all about Strawberries, check out Strawberry Hints and Tips.

strudel (STROO-dal) - It is a dessert with a delicate casing made of paper-thin layers of

filo pastry, each of which is brushed with butter. The Austrians say the pastry is so thin
that you can read a love letter through it. The strudel usually has a filling consisting of
cooked and diced fruit, chopped almonds, a little cinnamon, and sometimes a little
brandy.
History: the invading Turks first brought a dessert that is famous in Austria, to central
Europe in the 16th century.

Submarine Sandwich Also know as a Hero Sandwich. It is a king-sized sandwich on

an Italian loaf of bread approximately 12 inches long an 3 inches wide, filled with boiled
ham, hard salami, cheeses, lettuce, tomatoes, onions, and sometimes flavored with
garlic and oregano. This sandwich is simply a takeoff on the famous Po Boy Sandwich
invented in New Orleans.
History: To learn about the history of Submarine Sandwiches, check out History of
Hoagies, Submarine, Po'boys, Dagwood, and Italian Sandwiches.

suet (SOO-iht) - Suet is the white fatty casing that surrounds the kidneys and the loins
in beef, sheep, and other animals. Suet has a higher melting point than butter and when
it does melt it leaves small holes in the dough, giving it a loose soft texture. Many British
recipes call for it to lend richness to pastries, puddings, stuffings, and mincemeats.
shredded suet - It is suet that has been shaved, grated, or cut into long narrow pieces.

sugar - Sugar or sucrose, is a carbohydrate that occurs naturally in every fruit and
vegetable in the plant kingdom. It is the major product of photosynthesis, the process by
which plants transform the sugar energy into food. Sugar occurs in greatest quantities in
sugar cane and sugar beets from which it is separated for commercial use.

Barbados sugar See raw sugar and muscovado sugar.

brown sugar It is made up of sugar crystals coated with varying amounts of molasses
to obtain dark or light brown sugar. This lends a slightly grainy, moist texture.
castor/caster sugar The spelling, castor sugar, used to be the prevailing one, but
caster sugar seems to be more usual now, perhaps because it is used by some sugar
manufacturers on their packaging. See superfine sugar.
coarse sugar Also known as pearl or decorating sugar. It is shaped into small pearllike balls that are several times as big as granulated sugar crystals.
confectioners sugar See powdered sugar.
date sugar Date sugar is more a food than a sweetener. It is ground up from
dehydrated dates, is high in fiber. Its use is limited by price and the fact it does not
dissolve when added to liquids.
demerara sugar See raw sugar.
granulated sugar Also called table sugar or white sugar. It is the most common form
of sugar and the type most frequently called for in recipes. Its main distinguishing
characteristics are a paper-white color and fine crystals.
sugar cubes They are made from moist granulated sugar that is pressed into molds
and then dried.
Muscovado sugar Also called Barbados sugar or moist sugar. Muscovado sugar, a
British specialty brown sugar, is very dark brown and has a particularly strong molasses
flavor. The crystals are slightly coarser and stickier in texture than regular brown sugar.
Light and dark brown muscovado sugars contain molasses; the darker the color is, the
more molasses and therefore the stronger the flavor.
powdered sugar Also called confectioners sugar. In Britain it is called icing sugar and
in France sucre glace. It is granulated sugar ground to a powder, sifted, and a small
amount (3%) cornstarch has been added to prevent caking. The fineness to which the
granulated sugar is ground determines the family X: factor: The X: designations are
derived from the mesh sizes of the screens used to separate powdered sugar into
various sizes. Thus, 4X would have a larger particle size, whereas 10X would have a
smaller particle size.14 X is finer than 12X, and so on down through 10X, 8X, 6X, and 4X
(the coarsest powdered sugar). Confectioners or powdered sugar, available at
supermarkets, is usually 10X. Always sift it before using.
raw sugar It is essentially the product at the point before the molasses is removed
(whats left after sugarcane has been processed and refined). Popular types of raw sugar
include demerara sugar from Guyana and Barbados sugar, a moist, fine textured
sugar. Turbinado sugar is raw sugar that has been steam cleaned to remove
contaminates., leaving a llight molasses flavored, tan colored sugar.

superfine sugar Sometimes called bar sugar and known as castor or caster sugar in
Britain, and berry sugar in British Columbia.. It is similar to granulated sugar except that
it has very tiny crystals. Since it dissolves quickly and completely, leaving no grainy
texture, its the perfect choice for caramel, meringues, drinks, and fine-textured cakes.
Turbinado sugar See raw sugar.

sukiyaki (soo-kee-yah-kee) - Known in Japan as the "friendship dish" because its appeal
to foreigners.
History: Nobody really seems to know the origins of sukiyaki. One theory is that in the
old days, farmers slipped a little meat into the vegetarian diet imposed by Buddhist.
It is thought that the Dutch introduced their version of this dish to the Japanese in the
early 17th century. Because the dish was a beef preparation, the Japanese would serve it
only to foreigners. In 1873, Emperor Meiji declared that beef was acceptable for
consumption, and from that time on it became part of the Japanese diet, although
traditional dishes continue to use small quantities of meat.

sulfrino vegetables A corruption of the correct term solferino. Sometimes used on

menus to describe the vegetable dish. See solferino.

sunflower oil This oil is made from sunflower seeds. It is pale yellow and has a bland
flavor. It is a good all-purpose flour that is low in saturated fat and high in
polyunsaturated fat.

supreme (1) To remove the flesh sections of citrus fruit from the membranes. (2) The
wing and breast of the chicken or game bird. (3) A fillet of sole or fish.

sushi (soo-shee) - It is a Japanese word, which originally meant "sour" or "vinegary"

and later came to mean "pickled fish." Sushi is sometimes called "the Japanese
sandwich." Contrary to popular American belief, sushi does not mean "raw fish," but
actually means "with rice." Sushi is small cakes (shaped into various bite-size forms) of
cold cooked rice (sticky rice), flavored with sweet rice vinegar, and typically garnished
with strips of raw or cooked fish, seafood, cooked egg, vegetables, etc. They are then
wrapped in seaweed to make a shaped package. It is usually served with a green
horseradish (wasabi) and soy sauce. The "proper" way to eat sushi is in a single bite.
History: Japanese sushi has a history and tradition of over a thousand years, beginning
as a way of preserving fish. It was not until 1824, when Hanaya Yohel of Japan
conceived the idea of sliced, raw seafood at its freshest to be served on small fingers of
vinegared rice.
To learn about American-Style Sushi, check out Linda Stradley's web page on California
Rolls - American Style Sushi.

sweat To cook vegetables in fat over gentle heat so they become soft but not brown
and their juices are concentrated in the cooking fat. If the pan is covered during cooking,
the ingredients will keep a certain amount of their natural moisture. If the pan is not
coverer, the ingredients will remain relatively dry.

sweetbreads - Sweetbreads are the thymus and pancreas glands of animals. They are
light meat that is firmer in texture than brains. The sweetbreads of veal are considered
the best. Beef sweetbreads are rather fatty and coarse, but if well prepared, they will
taste almost the same as veal. No on bothers with pork sweetbreads. Such foods, along
with other internal organs are called "Offal," meaning, literally, the "off-fall" or off-cuts
from the carcass; many call these items "variety meats."
Now days, these foods are considered a delicacy by the people who enjoy them. They
are highly prized by chefs and connoisseurs for their mild flavor and velvety texture.
They are the most versatile of offal meats and can be prepared using virtually any
cooking method. They can be sauted, braised, poached, grilled, fried, and even roasted.
History: Up until the time that America starting enjoying the luxury of large
supermarkets (mid-1940s), people would butcher their own cattle for consumption. As
times were hard and money was scarce, nothing was wasted. This included all parts of
the animal butchered. Everything was used and eaten by the family.

Swiss cheese - It is also called Emmentaler cheese. Switzerland is famous for this
cheese and a large part of the milk produced there is used in its production. It was first
made around the middle of the 15th century in the Canton of Bern in the Emmental
Valley (which accounts for its native name of Emmentaler). It is a large, hard, pressedcured cheese with an elastic body and a nut-like flavor. It is best known because of the
holes (eyes) that develop in the curd as the cheese ripens. The eyes are often 1/2 to 1
inch in diameter and from 2 to 3 inches apart. It is considered one of the most difficult
kinds of cheese to make.

syllabubs - (SIHL-uh-buhb) - Syllabub is softly whipped cream that is flavored with

wine, sweetened cider, and sometimes brandy. The froth is skimmed off and served in
glasses. It is a very light and fragile dessert. It is closely related to eggnog, but less
potent because no strong spirits are used. Syllabubs comes from the early English word
"silly" meaning "happy" plus a dialect word "bub," meaning liquor.
History: Originally an English recipe from the 17th century, the first syllabubs were made
by diary maids who would direct the warm milk straight from the cow to a pal containing
sherry or cider. In their heyday, they were as popular as ice cream is today. These are
known as the oldest of all English desserts. They have been especially popular in
Maryland, Virginia, and other parts of the South since the first American colonies were
established.

Szechuan peppercorns - Also called Szechwan pepper, Nepali pepper, or Timur pepper.
Timur pepper/Szechwan pepper (pimpinella anisum) is native to the Szechwan province
of China. Though it bears some similarity to black peppercorns, they are not actually of
the pepper family, rather the dried berry of a tree in the prickly ash family. The
Szechwan pepper is one of the few spices important for Tibetan and Bhutani cookery in
the Himalayas, since very few spices can be grown there.
Fruits are globose and are encapsulated in a grayish, pimpled purse-like jacket when
young but splits into two halves upon maturation of the seed. A mature seed is oval and
jet black in color with a highly wrinkled surface, hence often mistaken for a pepper as
the English name indicates.
The rural people apply the powder of its seeds on their legs to get rid of leech infestation
while crossing a forest in the rainy season. The seed emits a characteristic pungent odor
so strong that even the stickly leech loses its foothold! It can be verified by a locally
popular maxim, which goes - "Timur in the mouth of a leech is like a hammer on the

head of a nail." It also possesses formidable disinfectant properties and is used largely
as a safety measure as well as a flavoring essence during wild mushroom cooking.
The seeds possess several medicinal properties like curing stomach aches and
toothaches; but in heavy dosage it may prove toxic. People make tasty curries just by
mixing it with a pinch of salt and piece of green chile.

Uniq Fruit - This citrus fruit has various, odd shapes and its skin is pot-marked. It is a
cross between a mandarin orange and a Pomelo (the original grapefruit). The crop isn't
large and its limited supply makes it expensive. The only problem is that by the time you
learn to enjoy them, they are gone from the markets. They have a very short season
and are available from December to April.
To learn more about the Uniq Fruit, check out Uniq Fruit.

Umami (oo-MOM-mee) - Sweet, bitter, salty and sour are what we all learned as the
four basic tastes. Now a fifth element of taste has been identified called umami. Umami
is the Japanese word for delicious or savory but is regarded as broth-like or meaty
tasting in Western cultures. The umami taste is most common in Asian foods, soups and
stews, mushrooms, tomatoes and aged meats and cheeses. The most direct way most
Americans have experienced this taste is in sauted mushrooms as glutamate is
abundant in all mushrooms. Other glutamate-rich foods include tomatoes, Parmesan
cheese, soy sauce, bonito flakes, and kelp.
The umami taste is conveyed by several substances naturally occurring in foods,
including glutamate, better known in the west as monosodium glutamate (MSG). The
artful use of umami can make mediocre fare taste better and good food taste great. It's
sometimes associated with a feeling of perfect quality in a taste, or of some special
emotional circumstance in which a taste is experienced. It is also said to involve all the
senses, not just that of taste.
History: Umami was first identified by Oriental cooks over 1200 years ago. It wasn't
until the turn of 20th century that scientists isolated glutamate and other substances,
which convey this distinctive flavor. In 1908, Kikunae Ikeda of the Tokyo Imperial
University identified it. Professor Ikeda found that glutamate had a distinctive taste,
different from sweet, sour, bitter and salty, and he named it "umami".

unleavened (uhn-LEHV-uhnd) - The word which describes any baked good that has no
leavener, such as yeast, baking powder, or baking soda.

vanilla - Vanilla comes from the fruit of a thick tropical vine that is a member of the
orchid family. It is often called "the orchid or commerce" because it is one of the two
products of this enormous species with any significant commercial value. Interestingly,
not only is the vanilla orchid devoid of scent, so is the vanilla pod or bean, which must
be fermented or cured to develop the vanilla. Vanilla vines are indigenous to
southeastern Mexico, the West Indies, Central America, and northern South America.
Tiny humming birds and a bee called Melipona pollinates vanilla. When it was
transplanted to other parts of the world it did not produce beans until it was discovered
that the small orchid blooms could be pollinated by hand. The vines grow around trees
and when the flowers fall, the bean stops growing, thus it is very important to keep the
flower from falling. That is why in Mexico, it was grown under the jungle canopy to
protect it from high winds and hurricanes common to the tropics. It is important not to
over pollinate the vine because this will dry it out and kill it.
pure vanilla extract - Amber-colored liquid made from vanilla beans, alcohol, and
water. May contain sugar. Must contain at least 35% alcohol, and is the extractive of
13.35 ounce of vanilla beans.
vanilla flavor - A mix of pure vanilla extract and other natural substances extracted
from natural sources other than the vanilla bean.
imitation vanilla - A mixture made from synthetic substances, which imitate the pure
vanilla extract smell and flavor.
cookie vanilla - A pure vanilla extract made from a blend of Tahitian and Madagascar
vanilla beans, which the Cook Flavoring Company says, is ideal for making cookies.
History: It is not known with any certainty just how the vanilla bean was discovered as a
flavor or how the techniques for processing vanilla were developed. But several tribes
living the southeastern Mexico may have discovered vanilla at least 1,000 years ago. The
Spanish conquistadors recorded its use by the Aztecs. Correll (1953) states the "Bernal
Diaz, a Spanish officer under Hernando Cortes, was perhaps the first white man to take
note of this spice when he observed Montezuma, the intrepid Aztec emperor, drink
"chocolatl", a beverage prepared from pulverized seeds of the cacao tree, flavored with
ground vanilla beans which the Aztecs call "tlilxochitl", derived from "tlilli", meaning
"black", and from "xochitl" interpreted here as meaning "pod". Vanilla beans were
considered to be among the rarer tributes paid to the Aztec emperor by his subject
tribes. Legend has it that Cortes in 1520 was given chocolate flavored with vanilla by
Montezuma, served in golden goblets.
Bernardino de Sehagun, a Franciscan friar, who arrived in Mexico in 1529, wrote about
vanilla, saying the Aztecs used it in cocoa, sweetened with honey, and sold the spice in
their markets, but his work, originally written in the Aztec language, was not published
until 1829-1830. The Spaniards early imported vanilla beans into Spain, where factories
were established in the second half of the sixteenth century for the manufacture of
chocolate flavored with vanilla.

Francicso Hernandez, who was sent to Mexico by Philip II of Spain, gave an illustrated
account of vanilla in his Rerum Medicarum Novae Hispaniae Thesaurus, which was first
published in Rome in 1651. In it he translated "tlilxochitl" as "black flowers', a fallacy
which Correll (1953) say remained in the literature for many years, although the flowers
are greenish yellow in color.
Hugh Morgan, apothecary to Queen Elizabeth I of England, suggested vanilla as a
flavoring in its own right. He gave some cured beans to the Flemish botanist, Carolas
Clusius, in 1602 and the latter describes them in his Exoticorum Libri Decem of 1605.
William Dampier observed vanilla growing in 1626 in the Bay of Campeche in southern
Mexico and in 1681 at Boco-Toro in Costa Rica. Formerly, vanilla was used in medicine,
as a nerve stimulant, and along with other spices had a reputation as an aphrodisiac. It
was also used for scenting tobacco.
The plant appears to have been taken to England prior to 1733 and was then lost
(Purseglove, 1972). It was re-introduced by the Marquis of Blandford at the beginning of
the nineteenth century and flowered in Charles Greville's collection at Paddington in
1807; Greville supplied cuttings to the botanic gardens in Paris and Antwerp. Two plants
were sent from Antwerp to Buitenzorg (Bogor), Java, in 1819, only one of which survived
the journey. It flowered in 1825, but did not fruit. Plants were taken to Reunion and from
there to Mauritius in 1827. Vanilla was taken to the Malagasy Republic about 1840.
Although the plants grew well in the Old World tropics, fruits were not produced because
of the absence of natural pollinators. It was not until Professor Charles Morren of Liege
discovered the artificial means of pollination for the production of capsules in 1836 and
Edmond Albius, a former slave in Reunion, developed a practical method of artificial
pollination in 1841, and which is still used, that commercial production was possible in
the eastern hemisphere away from the center of origin.
Thomas Jefferson discovered vanilla during his stay in France. When he found that there
wasn't any vanilla in Philadelphia (the capital at that time), he wrote to William Short
(the American charge d'affaires in Paris) to send him 50 pods wrapped in the middle of a
packet of newspapers. After they arrived, Philadelphia had the reputation for the finest
vanilla ice cream in the world.

Veal Oscar - A classic Swedish dish. Traditional preparation for Veal Oscar has veal
medallions topped with crabmeat and asparagus and a little barnaise sauce.
History: Historians agree that Veal Oscar was named in honor of King Oscar II (18291907), king of Sweden and Norway who liked to have veal prepared in a similar way.

Vegemite - Vegemite is considered as much a part of Australia's heritage as kangaroos

and the Holden cars. It is actually an Australian obsession that has become a unique and
loved symbol of the Australian nation. A Vegemite sandwich to an Australian kid is the
equivalent of a peanut butter and jelly sandwich to an American kid - but the taste is
QUITE different! Australian children are brought up on Vegemite from the time they're
babies. It is said that Australians are known to travel all over the world with at least one
small jar of Vegemite in their luggage, for fear that they will not be able to find it.
Vegemite is one of several yeast extract spreads sold in Australia. It is made from
leftover brewers' yeast extract (a by-product of beer manufacture) and various vegetable
and spice additives. It is very dark reddish-brown, almost black, in color. It's thick like
peanut butter, it's very salty, and it tastes like - well let's just say that it is an acquired
taste!
History: Check out History of Vegemite.

vegetable oil - This is an expensive and an all-purpose blend of oils made from plant
sources such as vegetables, nuts, and seeds. Most vegetable oils are made from
soybeans and are high in polyunsaturated fat and monounsaturated fat but low in
saturated fat.

vegetable shortening - Vegetable oil (soybean or cottonseed) that is hydrogenated so

it will be a solid fat. It is 100 percent fat with no water, milk fat, or other solids added. It
is nearly flavorless and is used for imparting flakiness and tenderness.

veloute sauce (veh-loo-TAY) - Also called sauce blanche grasse or fat white sauce, rich
white sauce. One of the five "mother sauces." It is a stock-based white sauce that can be
made from chicken, veal, or fish stock thickened with white roux. See Mother Sauces for
more information.
allemande sauce - Veal veloute with egg yolk and cream liaison.
supreme sauce - Chicken veloute reduced with heavy cream.
vin blanc sauce - Fish veloute with shallots, butter, and fines herbs.

verjus, verjuice (vair-ZHOO) - Verjus is a French term that when translated into
English mean green juice. It is a medieval condiment that was once a staple of French
provincial cooking and is now enjoying a worldwide revival. Verjus is made from semiripe and unfermented wine grapes. The grapes are hand-picked from the vine during a
period called veraison, when the grapes change in color and the berries begin to soften
enough to press. Sugars at this harvest can range between 13 and 15 brix. Because
verjus is made from wine grapes and shares the same acid-base as wine, it is an elegant
and delicate alternative to vinegar and lemon juice as it is wine friendly and will not
distort the essence of the wine you serve.

vermouth (ver-MOOTH) - All vermouths, both white and red, are made from white wine
that is flavored with aromatic herbal extracts and spices. Dry vermouth is white and
contains less sugar than red vermouth. It can be served as an aperitif. White vermouth
can be substituted for dry white wine in cooking.

vinaigrette (vihn-uh-GREHT) - A sauce made with vinegar or a combination of vinegar,

oil, and seasonings.

vinegar (VIN-ih-ger) - Vinegar is a natural product. It's simply fermented fruit juice
that's become acidic. Vinegar is one of the oldest fermented food products known to man
(predated only by wine and possibly by certain fermented foods made from milk). The
word "vinegar" is derived from the French word "vin" (meaning wine) and "aigre" (means
"sour"), indicating that it first occurred naturally from the spoilage of wine. It was the
soldiers of Caesar's army who filled the hills of Dijon France with mustard seeds and who
helped name vinegar. It is said that the conquered French called Roman wine that had
fermented "vinaigre," meaning, "sour wine." The Babylonians in 5,000 B.C. made
vinegar as an end produce of a wine from the date palm. The Chinese also made vinegar
from rice wine, 3,000 years ago. Since that time, vinegar has been used as a condiment,
a food preservative, a medicinal agent, a primitive antibiotic, and even as a household
cleaning agent. Vinegars are made from a variety of ingredients, including wine, beer,
hard cider, and grain alcohol. All vinegars are made be the same process - fermentation.
Under the right conditions, specific bacteria convert the alcohol in wine, beer, or other
alcoholic liquid into acetic acid. The best vinegars ferment naturally and are then aged in
wooden casks to develop complex and intense flavors. Some producers bypass the slow
fermentation process with heat and chemicals.

distilled white vinegar - Made from a grain-alcohol mixture, it is commercially

processed from grain alcohol. This vinegar is used widely in processed foods and
preserves.
wine vinegars - These are made from red, white or champagne wines.
fruit and herb vinegars - These are wine vinegars that have been infused with other
ingredients.
sherry vinegar - Made from sherry wine and is aged for a minimum of 6 years in a
network of oak barrels.
authentic balsamic vinegar - See balsamic vinegar.
commercial balsamic vinegar - Is actually red-wine vinegar fortified with
concentrated grape juice and sometimes caramelized sugar.
white balsamic vinegar - Cooked down grape juice is added to ordinary white wine
vinegar to give it an amber color and slightly sweet flavor.
cider vinegar - It is milder and sweeter than most wine vinegars. Good cider vinegar is
slightly cloudy, like fresh cider, and has a fruity, apple flavor.
rice vinegar - It is also called rice-wine vinegar. It is made from grain and not grapes.
Japanese rice vinegar is milder and sweeter than the Chinese that tends to be more
acidic and sharp. Look for "pure" rice vinegar to avoid those that are seasoned or
sweetened.
malt vinegar - It is traditionally made from beer and is sometimes colored with caramel
and infused with wood shavings.

vol-au-vent (vawl-oh-ven) - A French term that means "flying in the wind," which refers
to the pastry's lightness. It is a classic French puff pastry shell or cup with a lid that can
be filled with a cream-sauce mixture with meat or vegetables. Also filled with
fruit/custard mixture as a dessert. The shells can range in size from small individual ones
to eight-inch ones. Can be served as an appetizer or an entree.
History: Said to have been created by French chef, Marie Antoine Carme (1784
1833). Careme, who considered the normal pastry used in the making of pie too ordinary
and not fancy enough to be presented at the luxurious banquets of the time, created this
light and airy pastry that flew with the Wind when if left the oven.

waffle (WAHF-fuhl) - A crisp, pancake-like batter product that is cooked in a specialized

iron that gives the finished product a textured pattern, usually a grid. Also a special
vegetable cut which produces a grid or basket weave pattern.

Waldorf salad - Also called Waldorf Astoria Salad. A classic American fruit salad that
usually consists of apples, lemon juice, celery, walnuts, and mayonnaise.
History: To learn about the history of the Waldorf Salad, check out History of Salads and
Salad Dressings.

walnut - One of the most valuable of nuts. The two most popular varieties of walnut are
the English and the Black Walnut. English walnuts are the most widely available and are
available year-round. Walnuts also make fragrant, flavorful oil.
History: Walnuts have been recognized as one of the oldest tree foods known to man,
dating back to about 7000 B.C. Considered food for the gods in the early days of Rome,
walnuts were named "Juglans regia" in honor of Jupiter. Today, they are commonly called
"English" walnuts, in reference to the English merchant marines whose ships once
transported the product for trade to ports around the world. Historians prefer the name
"Persian" walnuts, referring to Persia, the birthplace of walnuts. The Franciscan Fathers
are credited with bringing walnuts to California from Spain or Mexico. The first
commercial planting began in 1867 when Joseph Sexton, an orchardist and nurseryman
in the Santa Barbara County town of Goleta, planted English walnuts.

walnut oil - An expensive and strongly flavored (nutty) oil, which is popular in Middle
Eastern cooking, sauces, main dishes, and baked goods. It is often blended with more
mildly flavored oils. To prevent rancidity, refrigeration is best.

wasabi, wasabe (wah-sah-bee) - A member of the same family as horseradish and is

very similar in flavor (less harsh and more aromatic). Wasabi is mainly used with sushi
and sashimi in Japanese cooking. The root is usually grown on a small scale and is an
expensive luxury. What is usually served in Japanese restaurants as wasabi, is really a
paste made from wasabi powder. Wasabi is now being grown outside of Japan in Oregon,

Taiwan, and New Zealand. Your better or high-end Japanese restaurants are using the
"real thing." Wasabi is a highly valued plant in Japanese cuisine, used primarily as a
condiment for seafood dishes. More recently it has found widespread appeal in western
cuisine due to its unique flavor. Used as an ingredient in dressings, dips, sauces, and
marinades, wasabi is a versatile spice and is rapidly becoming one of the most popular
new flavors. Wasabi, if used as a fresh spice, has a heat component that unlike chili
peppers is not long lived on the palette and subsides into an extremely pleasant, mild
vegetable that even people normally adverse to hot food enjoy. It is also called Japanese
horseradish.
wasabi powder - This is not real wasabi. The customary ingredients in the powdered
version are horseradish powder (dried and ground regular horseradish), mustard powder,
cornstarch, and artificial color (blue and yellow). It's convenient and inexpensive but
tastes nothing like real wasabi.

wassail Wassail is an ancient beverage and toast coming from the time in England
when the Saxon lords and ladies cried out waes hael, meaning Be of good health.
Originally, wassail was a beverage made of mulled ale, curdled cream, roasted apples,
nuts, eggs, and spices. In some parts of Britain it is still customary to perform the
tradition, though the type of ceremony performed varies from one region to the next. As
a result, no one knows exactly how many types of wassailing ceremonies exist; however,
three of the most popular are wassail in the hall, wassail door to door and wassail in the
orchards.
History: The custom of wassail originated as a pagan agricultural festival to help increase
the yield of apple orchards. During the Christmas season, a procession of people would
visit selected trees from the various orchards and either sprinkle the wassail mixture or
break a bottle of it against the trunk. From this came the custom in England to drink a
toast of wassail or health from a great punch bowl filled with hot ale spiced with
nutmeg, cloves, and ginger. Traditionally it was served in wooden bowls and loving cups
or poured from Susans. Over the centuries, a great deal of ceremony had developed
around the custom of drinking wassail. The bowl is carried into a room with great
fanfare, a traditional carol about the drink is sung, and finally, the steaming hot
beverage is served.
It became popular for carolers to go from house to house singing. At each stop they
were treated to a cup of wassail (some historians think that the carolers brought the
wassai with them). Some framers began bringing wassail bowls into the barnyard to
toast the health of their cattle, fruit trees, and fields.

water chestnuts - A walnut-sized bulb covered by a tough russet-colored skin. In China

they are eaten raw, boiled plain in their jackets, peeled and simmered with rock sugar, or
candied. Except in the southern China, they are never used in cooking. In the U.S., water
chestnuts are popular as an ingredient in cooked dishes. They re available fresh or in
cans, either whole or sliced.

watermelon - Watermelon has been popular throughout the world, beginning with the
Egyptians more than 5,000 years ago. It is said that explorer David Livingstone found
watermelon vines in the Kalahari Desert in the 1850s. Many historians theorize that
watermelons could also have originated in the U.S., since French explorers found Native
Americans growing watermelons in the Mississippi Valley. According to a number of
sources, watermelon ripeness is primarily determined by three things: the fruit feels
heavy for its size, its skin has a healthy sheen, and the underside of the fruit (where it
sat on the ground) has turned a pale, buttery yellow. Look for watermelons that are
symmetrical and free of bruises, cuts, and dents.

waxy-rice flour - Also called sweet-flour, this flour is ground from waxy-rice and is
used extensively in frozen foods. Waxy-rice flour is able to withstand syneresis during
freezing and thawing. This resistance to liquid separation is attributed to its high amyl
pectin content.

wheat berries - They are the hulled whole kernels of wheat from which flour is milled.
wheat germ - It is the inner part of the wheat kernel. It is a concentrated source of
vitamins, minerals, and protein. It adds a nutty flavor to baked goods and can be
sprinkled over breakfast cereals, yogurt, or fruit.

whitebait fish - There are nearly 100 species of whitebait around the world. In England
the term often refers to sprats, in America silverside, and in Japan young sea perch.
Whitebait are minute-size, thread-like, almost transparent, and very tender fish, which
owing to their size you eat whole. Always wash and drain prior to cooking.

white confectionery coating - The technical name for white chocolate. According to
the FDA, "white chocolate" cannot legally be called chocolate because it contains no
cocoa powder, a component of chocolate. True chocolate contains pulverized roasted
cocoa bean, consisting of cocoa butter and cocoa solids. White chocolate contains no
cocoa solids and thus technically is "white confectionery coating." Beware--some white
confectionery coatings don't even contain cocoa butter. Even in "real" white chocolate the
chocolate flavor is subtle at best, being to real chocolate what white soul is to soul.

wild rice - Wild rice is an annual aquatic grass, which produces an edible seed. It grows
in the shallows of lakes and rivers throughout eastern and north central North America.
Native North Americans have harvested and eaten wild rice for centuries. Since they first
presented wild rice to the early North American explorers and fur traders, this unusual
cereal grain (the only one native to North America) has been prized for its distinctive
natural flavor and texture. Natural stands of wild rice grow in the clear lakes of northern
Manitoba. Preserved wild rice grains have been found at North American archeological
sites. These findings seem to indicate that wild rice has been an important North
American native food for at least 1,000 years.

wonton, won ton (WAHN-tahn) - Wonton literally means, "swallowing a cloud" in

Chinese. They are a very popular Chinese delicacy. They are small shapes of very thinly
rolled dough, filled with sweet or savory mixtures. The size and shape of wontons, and
the type of filling used, vary according to the different culinary traditions in each region
of China. They may be boiled, steamed, or deep-fried and served as an appetizer, snack,
or side dish (usually with several sauces).

Worcestershire sauce (WOOS-tuhr-shuhr) - A condiment that was developed in India

by the British. This thin, dark, spicy sauce got its name from the city where it was first
bottled, Worcester, England. It is used to season meats, gravies, and soups. The formula
usually includes soy sauce, onions, molasses, lime, anchovies, vinegar, garlic, tamarind,
as well as other spices. The exact proportions of the ingredients remain the
manufacturer's secret.

XXX, XXXX, 10X - An indicator on a box of confectioners' sugar of how many times it
has been ground. The higher the number of X's the finer the grind.

yeast (yeest) - Yeast is alive! It is a microscopic, single-cell organism that, as it grows

and ferments, produces alcohol and carbon dioxide. The carbon dioxide bubbles get
trapped in the gluten strands of bread, causing it to rise. The most commonly available
form is active dry yeast; the tiny organisms are dehydrated, and therefore dormant due
to the lack of moisture. Yeast should be "proofed" (or "activated") in water heated to
approximately 110 degrees F.
active dry yeast - A granular powder used to leaven bread. Available in 1/4 oz. pkg. or
jars. Store in a cool, dry place and use before the expiration date. Store jars of yeast in
the refrigerator after opening.
compressed yeast - Also known as "cake" or "fresh" yeast. Available in 2 oz. cakes in
the Dairy Department. Store in the refrigerator.
quick rise yeast - Also called rapid rise yeast. Quick rising yeast can replace active dry
yeast in practically any bread recipe, except sourdough starter, pastry, and croissants.
Quick rise yeast makes dough rise approximately in a third less time than active dry
yeast.

yogurt, yoghurt (YOH-gert) - The word is Turkish. It is a dairy product made from milk
curdled with bacteria. Recipes that most often call for yogurt are East Indian, Balkan,
Russian, and Middle Eastern in origin. Cooks in those areas use yogurt in marinades and
sauces. Because of its acidity, yogurt can be used to marinate and tenderize meats (as it
often is used in India and the Middle East). Yogurt can also be used to bind ingredients
loosely together, as in a sauce or salad dressing. Yogurts made in the U.S. are made of
cow's milk. Those of India and the Middle East are more likely to be of the richer goat,
sheep, or yak milk.

Yorkshire Pudding (YORK-sheer) - First cousin to the popover, this is a traditional

English accompaniment to roast beef. The batter for Yorkshire Pudding is exactly the
same as a popover batter, but it is baked in roast beef drippings and becomes a main
course "pudding." It may be cooked in one large dish or in muffin tins as small individual
puddings. It takes its name from England's northern county of Yorkshire.

zabaglione (zah-bahl-YOH-nay) - In Italian it means "egg punch." It is a light, fluffy

Italian dessert made from whisked egg yolks, sugar, a touch of salt, and wine

(traditionally Marsala). The mixture is beaten over simmering water so that the egg yolks
cook as they thicken. Traditional zabaglione must be made just before serving. There is
also a frozen version. In France it is called sabayon.

zest - Grated zest is simply the grated rind (outer colored portion) from citrus fruits. It
is used in cooking because the rind holds the precious oils where the entire flavor
resides. To grate zest or rind, take a box grater and rub the fruit against the grater. Don't
rub the fruit down to the white inner skin, known as the pith, because the pith is bitter.
When removing the skin from oranges or other citrus fruit, be sure to take only the thin
outer zest or colored portion. The white pith will give your dish a bitter undertaste.

Zinfandel wine (ZIHN-fuhn-dehl) - A red wine grape that seemed to be indigenous to

California for many years. It is now thought to have originated in Italy. The best
Zinfandels are from Northern California and were grown for decades by Italian
immigrants.

zwieback (ZWI-bak) - The word is German for "twice baked." They are dry toasted
bread slices, long popular for their digestibility and often served to young children.

Tabasco Sauce (tuh-BAS-koh) - It is a commercially made hot sauce that is considered

the "King of All Pepper Sauces." Available worldwide, and made in Avery Island,
Louisiana by the McIlhenny family since the 1880s. Used as a table sauce and as a
cooking ingredient.
History: Check out History of Tabasco Pepper Sauce.

taco (tah-KOH) - Taco in Spanish means a sandwich made with a tortilla. Like a
sandwich, it can be made with almost any thing and prepared in many different ways.
The taco can be eaten as an entree or snack. They are made with soft corn tortillas or
fried corn tortillas folded over.
taco pastor The most popular taco in Mexico. This is marinated pork that is sprinkled
with fresh onions and other spices.

tahini - Tahini is the equivalent of peanut butter; only it is made from 100% crushed
sesame seeds. It can be used as a sandwich spread, or mixed with a variety of other
seasonings such as garlic and onion or cayenne pepper for a tasty dip or salad dressing.
Tahini is a key ingredient in hummus, the traditional Middle Eastern chickpea spread.

tamale (tuh-MAL-ee) - Tamales are a Mexican dish consisting of seasoned chopped

meats or vegetables enclosed in corn masa (dough) and wrapped in a softened
cornhusk. The savory packages are steamed and the cornhusks are peeled away before
eating. In Mexico, tamales are often served for special occasions, and the tradition of
cooking tamales is passed from generation to generation. For the preparation of tamales,
everyone in the family has a single task, from the oldest, who will probably be the one
who prepares the cornmeal dough, up to the youngest that will cut the rope to wrap
them.
History: The origin of the tamale is unknown. The journalist Marjorie Ross, author of the
book Al calor del Fogn (Near the Woodstove), mentions that the origin of the
tamalli, the original name of the tamale, was a typical food of the indigenous people in
the Pre-Columbian era. Many writings of Fray Benardino de Sahagn refer to the variety
of tamales found in the Aztec market places, as well as those eaten in Montezumas
feasts.

tamarind (TAM-uh-rihnd) - Tamarind takes its English name from the Arabic,
tamarhindi, meaning "Indian Date." It is the fruit (pods or seeds) of a tall shade tree
native to Asia and northern Africa and widely grown in India. It is typically used in
equatorial cuisines such as Indian, Mexican, and Thai. It is used to season foods such as
chutneys, curries, and pickled fish. It is also an integral ingredient in Worcestershire
sauce.

tapa (TAH-pah) - Any type of food can be a tapa - anything that is easy to eat so that
the natural flow of conversation is not interrupted. It is Spanish food served in small
appetizer-sized portions. The word translates as "cover." In Spain, tapas are served
between meals, or maybe before that late dinner that begins at 10:00 p.m., in tapas
bars. Lunch in Spain is traditionally served at 2:00 p.m. and dinner no earlier than 10:00
p.m. Tapas can be as simple as a bowl of olives or something more hearty such as
stuffed potatoes. In many Spanish restaurants, tapas are served free with a drink, the

purpose being to keep you sober, and keep you going. After all, when you went back to
sip your drink you weren't going to throw what covered the glass away. Just eat it! And
get another tapa in the process.
History: The history of the tapa is not really truly documented:
(1) Some authors assure that tapas were born when, and due to an illness, the Spanish
King Alfonso X (1226-1285) had to take small bites of food with some wine between
meals. Once recovered from the disease, the king ordered that in all inns of Castile's
land, wine was not to be served without something to eat.
(2) Tapas originated in Andalucia, a Southern Province of Spain because of the need of
farmers and workers to take a small amount of food during their working time to allow
them to continue their job until the main meal time came.
(3) Another story that makes sense has to do with the Spanish character. In the south of
Spain, when someone ordered a glass of sherry or wine in the company of friends, it
became custom to top the glass "tapar" with a slice of bread or sausage to keep insects
and such out of the glass during the inevitable and interminable conversation that took
place. This custom developed and what was served was popularly called the "tapa".
Tapas traditionally may have been a complimentary piece of ham served on top of a
glass of sherry (hence the word cover).

tapioca - (tap-eee-OH-kuh) - Tapioca in its fresh form is called "Yuca," but Yuca is
another name for what is the root of the cassava plant. To confuse things further, this
root is also known as "manioc," "mandioca," and in some instance "tapioca". Raw it has
a bland and sticky quality and is used in cooking the way you would a potato (it can be
boiled, mashed, fried, etc.). Cassava is a bushy plant producing tubers, the starchy
underground stem of the plant, that have fed the indigenous people of the Americas for
millennia and much of Africa since the 17th century. Cassava ranks sixth among crops in
global production. Cassava was introduced to Africa by the Portuguese more than 300
years ago and today is the primary carbohydrate source in sub-Saharan Africa.
The tapioca most people are familiar with is either tapioca flour or pearl tapioca, which is
made from dried cassava.
tapioca flour It is used as a thickening agent in the same way as you would use
cornstarch.
pearl tapioca It comes in several sizes and is available either regular or instant
and it used to thicken custards, pie fillings, and puddings.
instant pearl tapioca It is what is mostly available in supermarkets, whereas other
forms of tapioca can be obtained in health food stores, Asian, or Hispanic markets.

tapioca pudding History: According to the MINUTE Tapioca Company, tapioca

pudding originated in 1894 by Susan Stavers, a Boston housewife, who took in boarders.
Among them was an ailing sailor who had brought some cassava roots from his journeys.
Hoping to soothe the sailor, she made a sweet and delicious tapioca pudding from the
roots. To create a smoother consistency, Stavers took the sailor's suggestion of putting
the tapioca through the coffee grinder. The pudding turned out smooth, and Susan
received rave reviews from her boarders. Soon news of her dessert spread, and Stavers
was regularly grinding tapioca, packing it in paper bags and selling it to the neighbors.
John Whitman, a newspaper publisher heard of this wonderful recipe, bought the rights
to Susan's process and the MINUTE Tapioca Company was born. It became part of the
General Foods family in 1926 and part of Kraft Foods, Inc. in 1989.

tartar, tartare (tar-ter) (1) Tartar sauce - refers to the sauce made of mayonnaise dressing with chopped pickles
that is commonly served with seafood. Also called "sauce tartare" in other countries. In
French, it is loosely translated as 'rough,' as the Tartars were considered rough, violent,
and savage.
(2) Steak Tartare - When tartare follows the word steak, this dish typically consists of
raw ground beef or beef chopped finely and mixed with spices and topped with a raw egg
and bits of raw onion.
History: Both tartar sauce and steak tartare came into English from French, but both
terms originate with the Tartars associated with the Mongol invaders in medieval times.
We don't know if those rough and ready folks were once reputed to eat raw meat or to
relish a piquant dressing, but we do know that the tartar in both terms recognizes the
Turkic peoples.

tarte tatin (tart tah-TAN) - A famous French upside-down apple tart made by covering
the bottom of a shallow baking dish with butter and sugar, then apples and finally a
pastry crust. While baking the sugar and butter create a delicious caramel that becomes
the topping when the tart is inverted onto a serving plate. There is one rule for eating
Tarte Tatin, which is scrupulously observed. It must be served warm, so the cream melts
on contact. To the French, a room temperature Tarte Tatin isn't worth the pan it was
baked in.
History: two French sisters, Carolina and Stephine Tatin, created the tart. The sisters
lived in Lamotte-Beuvron, a small rural town in the Loire Valley, owned and ran the hotel
called "l'Hotel TATIN" in the late 1800s. The elder sister, Stphanie, dealt with the
kitchen. She was a particularly fine cook but was not the brightest of people. Her

specialty was an apple tart, served perfectly crusty, caramelized and which melted in the
mouth. One day during the hunting season, during the midday scramble, Stephanie
placed her tart in the oven the wrong way round. The pastry and apples were upsidedown but, nevertheless, she served this strange dessert without giving it time to cool.
The French call this dessert "tarte des demoiselles Tatin - the tart of two unmarried
women named Tatin."

tasso (TAH-soh) - Tasso is yet another example of the Cajun and Creole desire for
unique flavor in a recipe. Tasso is a dried smoked product that is seasoned with cayenne
pepper, garlic and salt and heavily smoked. The word tasso is believed to have come
from the Spanish work "tasajo" which is dried, cured beef. Although this delicacy is often
thinly sliced and eaten alone, it is primarily used as a pungent seasoning for vegetables,
gumbos, and soups. Today in South Louisiana, tasso is becoming a popular seasoning for
new and creative dishes. It has also gained wide acclaim as a hors d'oeuvre served with
dipping sauces or fruit glazes.

tea (tee) - True tea, also known as traditional or China tea, comes from one plant, a
camellia-like bush native to Asia. Listed below are some of the more common teas:
Black tea The most common form of tea worldwide. It is prepared from green tea
leaves which have been allowed to oxidize or ferment in order to form a reddish brew.
Darjeeling tea Tea grown in the Darjeeling region, a mountainous area around the
Himalayas of India. These (generally black) teas are well known for their crisp
astringency.
Earl Grey tea Unfermented, dried tea, more commonly found in China and Japan.
Jasmine tea Black tea scented with jasmine flowers. It is typically made with green
Pouchong teas as the base.
Oolong tea A form of tea characterized by lighter brews and larger leaf styles. This
tea is typically understood as a lightly fermented tea, between green and black tea.
Orange pekoe tea Referring to the size of leaf, not quality of flavor, this term
indicates a larger-size grade of whole leaf teas.

tempeh (tehm-pay) Another product of soybean fermentation, tempeh is usually sold

frozen or refrigerated and needs to be cooked before eating. Steam or simmer it in water
for about twenty minutes before using in recipes. You can skip this step if you add
tempeh to long-cooking stews or soups. Tempeh has a firm texture and a flavor similar
to mushrooms. It can be sliced or cubed and used in sandwiches, on kabobs, in stews
and chilis, or added to stir-frys, and casseroles.

temper (1) To slowly bring up the temperature of a cold or room temperature

ingredient by adding small amounts of a hot or boiling liquid. Adding the hot liquid
gradually prevents the cool ingredient (such as eggs) from cooking or setting. The
tempered mixture can then be added back to hot liquid for further cooking. This process
is used most in making pastry cream and the like.
(2) To bring chocolate to a state in which it has snap, shine, and no streaks.
Commercially available chocolate is already tempered but this condition changes when it
is melted. Tempering is often done when the chocolate will be used for candy making or
decorations. Chocolate must be tempered because it contains cocoa butter, a fat that
forms crystals after chocolate is melted and cooled. Dull gray streaks form and are called
bloom. The classic tempering method is to melt chocolate until it is totally without
lumps. One third of the chocolate is then poured onto a marble slab, and then spread
and worked back and forth with a metal spatula until it becomes thick and reaches a
temperature of about 80 degrees F. The thickened chocolate is then added back to the
remaining 2/3 melted chocolate and stirred. The process is repeated until the entire
mixture reaches 88 to 92 degrees F. for semisweet chocolate, 84 to 87 degrees F. for
milk or white chocolate.

tempura (tem-pura) - A Japanese method of preparing deep-fried foods. To prepare

tempura, raw foods (seafood or fresh vegetables) are all cut up and then dipped in a
batter made of egg yolks, flour, oil and water. They are then dropped into boiling oil until
brown.
History: It is thought that Saint Francis Xavier introduced this style of cooking to the
Orient in the 16th century. He and his retinue of monks subsisted on these fritters while
observing the Church's fast days when eating meat was strictly forbidden.

Teppanyaki Teppanyaki is a Japanese term for grilling meats and poultry. Grilled
meats are very popular in Japan, and are found at many street vendors and restaurants.
This style is familiar to United States diners (typified by the Benihana restaurant chain)
that was invented to take advantage of the tourist trade in Japan. It combined traditional

grilling with western beef cuts to create Japanese steak house. Diners sit around a
large metal griddle to watch an entertaining chef chop, flip, and cook beef, chicken,
shrimp, and vegetables served with a soy sauce-citrus juice sauce (ponzu).
Karibayaki Where a waitress cooks the meat on a slotted metal griddle.
Ishiyaki Where a hot stone is used instead of a griddle and charcoal barbecuing
technique. The meats are sometimes dipped in butter first, which is known as batayaki.
Okonomiyaki Where each diner gets his or her own small hibachi to individually
prepared the meat as preferred.

Tex-Mex - The cultural blending of Southern Texas and Northern Mexico cuisine.

Texas Toast - Texas toast, as it is most often called, is toast served with lunch or dinner
and usually larger in size and density then regular toast. Of course this is served in
Texas!

Thousand Island Dressing - It is made from bits of green olives, peppers, pickles,
onions, hard-boiled eggs and other finely chopped ingredients.
History: To learn about the history of Thousand Island Dressing, check out History of
Salad and Salad Dressings.

thyme (TIME) - Thyme is considered by many herbalists as the very nearly perfect
useful herb. There is believed to be about 100 species of thyme. All thymes are
wonderfully aromatic. The Persians once nibbled fresh thyme as an appetizer. Some
ancients Greeks thought thyme gave person courage.

tian (TYAHN) A French word describing a shallow, earthenware casserole, as well as

the food that it contains. A tian can be any of various dishes, but originally referred to a
Provencal dish of gratined mixed vegetables.

timbale (TIHM-bubl) A high-sided, drum-shaped mold that can taper toward the
bottom. The food baked in the mold is usually a custard-based dish. It is un-molded
before serving.

tiramisu (teara-mi-SUE) - In Italian, tiramisu means, "pick me up." It is a popular

Italian dessert, which combines layers of rum-soaked lady fingers (delicate cookies),
zabaglione, (Italian custard), mascarpone cheese, and chocolate. It is also known as
Tuscan Trifle. This is a simple dessert that is easy to make and doesn't need to be
cooked.
History: To learn about the history of Tiramisu, check out History of Cakes.

tisane (tih-ZAN) Means a herbal tea in Europe. It has come to mean any drink made
by infusing parts of an herb or a plant with boiling water. For thousands of years, herbs
have been appreciated for their curative powers as an elixir and tonic. Mint, chamomile,
ginseng, and rose hips are some of the more familiar plants used in making herbal teas
in Europe.

toad-in-the-hole - A British dish consisting of a Yorkshire Pudding batter and cooked

link sausages. When baked, the batter puffs up around the sausage. The best English
sausages to use for this dish are Lincoln or Cumberland sausages.
History: The dish probably dates back to the 18th century. Batter puddings first
appeared on the scene in the early 18th century as ovens became more prevalent (as
opposed to simply cooking over an open fire). The best known today is Yorkshire
pudding, but there are many variations on the theme. The first reference to sausages
cooked in a baking tin with batter poured around them appears in The Diary of Joseph
Turner (1754-1765). It was basically poor people's food that depended on the quality of

the sausages.

toast (1) Bread that has been browned by a dry heat source. It is a French term,
ultimately from a Latin words meant to parch.
(2) The drinking toast was first found around 1700, and the custom was said by writers
at the time to be a recent one. It is a person or thing in honor of whom people drink.
This term was originally used for a lady who was considered highly regarded. It was a
figurative use of the heat-browned bread so called because a woman so honored was
said to give flavor to the drink comparable to that given to the toast.

toast points Toasted bread slices, with crust cut off, cut into four diagonal (triangle)
pieces.

toffee, toffy A hard, chewy candy made by cooking sugar (brown sugar or molasses),
water, and butter together. It is then pulled so that it becomes glossy, and then spread
out on a well-buttered pan to thicken. It is then cut into portions. Toffee or toffy is the
modern British name for the candy called taffy in the United States. The British
version is cooked longer and is harder than America's version
History: Perhaps the word is a corruption of the word tafia which is a West Indies rum
distilled from molasses. Tafia is a cheaper version of rum. Using this theory, the candy
would have been made from the syrup skimmed off the liquor during distillation.
In America, Taffy making is a social event and shouldn't be made alone unless you're a
professional. Taffy brings two people together (husband and wife's, parents and kids,
friends, etc.) in a way no other candy can. It would be a tragedy to make taffy solo.

tofu (TOH-foo) - Made from soybean curd, tofu is rich in high-grade protein. It is a
cheese-like food made by curdling fresh soymilk. The curds are pressed into cakes and
textures vary from soft to firm depending on how much water is extracted during
processing. It also has no cholesterol and is easily digestible. Tofu varieties include
"cotton" and "silk," firm and soft, respectively. Tofu is stored in water and should be
thoroughly drained just before cooking. Changing the water daily will keep it fresh
longer. In addition to being served chilled, tofu appears in soups, nabe (refers to a
variety of communal one-pot meals), and simmered, and deep-fried dishes. Tofu was
first made in China approximately 2000 years ago. Tofu can be used in place of sour

cream, yogurt, or mayonnaise in dips, spreads, and salad dressings. It can also be used
as a meat extender by mixing it with ground meat before shaping into loaves or patties.

tomatillo (TOM-a-tea-yo) - They are also called tomate verde in Mexico, which means,
"green tomato" and they are considered a staple in Mexican cooking. It now grows
everywhere in the Western Hemisphere and is common in Texas gardens. This compact
fruit, about the size of a cherry tomato, grows to maturity inside of a husk. They can
range in size from about an inch in diameter to the size of apricots. They are covered by
a papery husk, which may range from the pale green color of the fruit itself to a light
grocery-bag brown. The husks are inedible and should be removed before use.

tomato (tuh-MAY-toh; tuh-MAH-toh) - One of the best things about summer is biting
into a sweet, vine-ripened tomato. It is believed that tomatoes were introduced from
South America to Europe in the 1500s. The Aztecs, according to a contemporary
account, mixed tomatoes with chilies and ground squash seeds, a combination that
sounds a lot like the world's first recipe for salsa. Tomatoes arrived in Europe from
central and northern America. Pietro Andrea Mattioli who gives an accurate description
and calls them pomi doro dates the first mention of tomatoes in Italy 1544.
At the beginning, the tomato plant was not accepted so readily, as it was believed to be
poisonous-so much so that in 1820 the state of New York passed a law banning the
consumption of tomatoes. This belief was proven to be false by Mr. Robert Gibbon
Johnson who took a bagful of tomatoes in a courtroom in Salem, New Jersey and ate the
entire bagful before an incredulous public. Some people, believing tomatoes to be
poisonous, fully expected him to flop over dead and it is reported some older ladies
became incontinent and young women fainted from the tension.
Debate has centered over whether the tomato is a vegetable or a fruit. In 1887, the
question went all the way to the U.S. Supreme Court in Nix vs. Hedden. The real issue
was money and protection for American growers; if tomatoes were vegetables, they
could be taxed when imported under the Tariff Act of 1883. It was decided that tomatoes
are fruits, but the courts ruled on the side of American farmers. Botanically speaking,
tomatoes are the fruit of a vine, like cucumbers, squashes, beans, and peas. But in the
common language of the people, all these are vegetables, which are grown in backyard
gardens and are usually served with dinner and not, like fruits, as dessert.
To learn about Tomatoes, check out Linda Stradley's web page on Tomatoes.

torte (tohrt) - Torte is the German word for "cake." It is a cake that uses groundnuts as
the predominant dry ingredient in place of most or sometimes all of the flour. Although
they may be single layered, tortes are often sliced into several layers and filled with
whipped cream, jam, or butter cream. Tortes make a great dessert for the Jewish holiday
of Passover, when flour can't be used.

tortellini (tohr-tl-Eennee) A filled pasta that has been twisted to form a ring usually
two inches in diameter. They are stuffed with meat, vegetables, or most commonly,
cheese.

tortilla (tore-TEE-yu) - (1) In Spain it is an omelet; (2) In Tex-Mex cooking, it is a

round, unleavened thin bread made of either corn flour or wheat flour. Tortillas in Mexico
almost always mean corn tortillas.
History: Check out History of Tortillas and Tacos.

tournedos (TOOR-nih-doh) It is a beef steak cut from the tenderloin, measuring - to

1-inch thick and 2- to 2 -inches in diameter. Because they tend to be very lean,
tournedos are often wrapped in pork fat or bacon prior to grilling or broiling. The classic
way to serve them is on fried bread rounds and topped with a mushroom sauce.

treacle (TREE-kuhl) A term used in Great Britian for the syrupy by-product created
during sugar refining. Treacle is the sticky fluid remaining after sugar cane has been
processed. In many recipes molasses can be substituted if treacle is unavailable.
black treacle It is a very dark-hues residue created during the process of sugar
refining. This is a British product that is similar but somewhat more bitter tasting than
molasses.
light treacle It contains fewer imputities than the dark variety and has a lighter flavor.
It is also called golden syrup.

trattoria Traditionally, a trattoria in Italy, is considered one notch below a ristorante

in price and fanciness of surroundings (an informal atmosphere). A trattoria is
sometimes considered holes-in-the wall.

Tres Leches Cake Also called Three-Milk Cake. A dense, moist cake topped with a
cloud of vanilla whipped cream. What makes it unusual is that after baked, it is soaked in
a mixture of three different milk products: evaporated milk, sweetened condensed milk,
and whole milk or heavy cream, hence the name Tres Leches. The three milks, when
combined, create just the right sweetness, density and "mouth feel" for a rich cake,
making it moist but not mushy.
History: To learn about the history of Tres Leches Cake, check out History of Cakes.

trifle (TRI-fuhl) - It is a cake well soaked with sherry and served with boiled custard
poured over it. The English call this cake a Tipsy Cake or Pudding and Tipsy Hedgehog.
The word "trifle" comes from the Old French "trufle," and literally means something
whimsical or of little consequence.
History: To learn about the history of Trifle, check out History of Cakes.

treviso (Radicchio di Treviso or Treviso radicchio) - Sometimes known

as Radicchio or Radicchio Rosso as it is a variety of radicchio. Treviso is a longer,
thinner, and looser version of the tight-headed radicchio. Its elongated leaves are similar
to romaine lettuce or overgrown Belgian endive. It is also a milder version of radicchio
and is slightly bitter, yet has a nutty flavor which mellows when grilled, roasted, or slow
cooked. Trevisco appears in the markets in late November (it's tastiest after the frosts
begin).
Radicchio di Treviso was engineered by a Belgian named Francesco Van Den Borre who
lived in Italy and cared for the gardens of the villas in the Veneto. He applied the
imbianchiamento techniques (which uses scalding spring water to transform the color of
the leaves) to radicchio plants to create white-veins in the red leaves, hence the name
radicchio rose di Treviso.

trinity Trinity is a Louisiana Cajon/Creole seasoning trio which is an equal combination

of onion, bell pepper, and celery.

tripe Tripe refers to the lining of an animals stomach.

tri-tip roast - It is a Californian term. The meat for this cut is taken from the middle
meat across the back, just ahead of the hindquarters. Tri-tip roasts will vary from 1 1/2
to 2 pounds and are about two inches thick. While tri-tip is pretty much unknown east of
California, asking for the "bottom sirloin butt" would tell a butcher what you were looking
for, even if he couldn't deliver it. It also is called "triangular" roast because of its shape.
History: Tri-tip became popular in the 1950s in Santa Maria, California, when it was
known as "Santa Maria tri-tip," appropriate because of its triangular shape, not to
mention the site of its discovery. Apparently that is any number of claimants in Santa
Maria for the title of Discoverer of Tri-tip.

truffle (TRUHF-uhl)
(1) A chocolate truffle is a confection made with chocolate, butter or cream, and other
flavorings, such as liquers or coffe, rolled into a ball and often coated with cocoa, nuts,
or more chocolate. They were named truffles because the finished candy somewhat
resembled the famous fungus.
(2) The truffle is a fungus that grows from 3 to 12 inches underground near the roots of
trees (usually oak, but also chestnut, hazel, and beech), never beyond the range of the
branches. It is a tuber of unusual flavor and aroma, and is mainly round in shape, arrive
in various sizes and are black, brown, white, and sometimes gray in color. There are 70
varieties of truffles, 32 of which are found in Europe. It is savored in Italian and French
cookery, and due to its scarcity, draws a very high price. They are highly prized for their
exceptional flavors.
The high price of truffles, is due to the methodically slow and labor intensive harvesting
process which involves the use of specially trained animals to route out the hard to find
fungus. As truffles grow under the earth, they are located using the sensitive noses of

specially trained dogs, which carefully dig them up with their paws. These dogs are
referred as "tabui", which strangely enough means "bastards".
History: A Piemontese chef by the name of Giacomo Morra is credited with having been
first to put truffles on the table.
black truffle - These are the truffles of Perigord, often called black diamonds. They are
the black diamonds of French cuisine. They are the most revered truffle and have a
black flesh with a network of white veins inside. The black truffle requires cooking to
allow the flavors to be fully achieved. They are in season from January to March.
white truffle - These are the truffles of Piedmont, often called autumn truffles or fruit of
the woods. The white truffle is best when shaved directly on the dish before eating. Their
season is from October to December.
Oregon truffles - To learn about the Oregon Truffles, check out Linda Stradley's web
page on Oregon Truffles.

truffle oil - Truffle oil is extra-virgin olive oil that is infused with the essence of gourmet
mushrooms. It is the most economical way to enjoy the flavor of truffles; a drop or two
of this oil will enhance sauces, pastas, and salads.
To learn more about Truffle Oil, check out Linda Stradley's web page on Truffle Oil.

truss - To secure food (usually poultry or game) with string, pins, or skewers so that it
maintains a compact shape during cooking. Trussing allows for easier basting during
cooking.

tube pan It is a round pan with deep sides and a hollow center tube. Used for baking
cakes, especially angel food cake and sponge cake. The tube promotes even baking for
the center of the cake.

tuile (TWEEl) - French for "tile." A tuile is a thin, crisp cookie that is placed over a
rounded object (like a rolling pin or a mold) while still hot from the oven. Once cooled

and stiff, the cookie resembles a curved roof tile. The classic tuile is made with crushed
almonds but the cookie can also be flavored with orange, lemon, vanilla or other nuts.
Tuiles belong to a category of small fancy cookies, pastries, or confections called "petits
fours."

tuna - (1) Tuna is a member of the mackerel family and can reach a length of 5 to 6 feet
and weight anywhere from 20 to as high as 1,500 pounds. They travel in schools and
spend the winter at the bottom of the ocean. When spring comes, they rise to the
surface (near the shore where there is warmer water to spawn). The four varieties of
tuna used for canning are the albacore tuna, the yellow fin, the blue fin, and the striped
tuna. They vary in color, and the flesh may be white, pink, or darkish tan.
(2) Refers to a refreshing fruit, which grows on Nopal Cactus (Opuntia). In some parts of
the world, they are called prickly pear fruit or cactus pears. They are about the size of a
large kiwi fruit and are usually pale green or crimson red in color. The large number of
seeds inside is edible. You see them in parts of the United States, Greece, India and
Australia.

turbinado sugar Turbinado sugar is a form of raw sugar which has been steamedcleaned. It has larger grains than granulated sugar. It has a molasses flavor and the
color is lighter than brown sugar.

Turducken - It is a 15-16 pound de-boned turkey (except for wing bones and
drumsticks), a fully hand de-boned duck, and a fully hand de-boned chicken, all rolled
into one and stuffed with lots of delicious stuffing (Three kinds of stuffing are layered
between the three kinds of meat). This regional delight has become one of the latest
food fads. From the outside it looks like a turkey, but when you cut through it, you see a
series of rings making up the three birds and stuffing.
Learn how to prepare and cook a Turducken,

macadamia nut (mak-uh-DAY-mee-uh) - The macadamia tree is a native of

Queensland, Australia. It has an extremely hard shell, a buttery texture, and a high fat
content. It is now grown extensively in Hawaii. It is also a staple in Indonesia where it is
known as Keriri, Buah or candle nut.

macaroon (mak-uh-ROON) - A small round cookie that has a crisp crust and a soft
interior. It may be made from almonds, though coconut is common in the U.S. They may
also be flavored with coffee, chocolate, or spices. Amaretti, from Italy, are also a type of
macaroon.
History: They originated in an Italian Monastery around 1792. The Carmelite nuns to
pay for their housing when they needed asylum during the French Revolution baked
these cookies. The Carmelite nuns followed the principle: "Almonds are good for girls
who do not eat meat." During the Revolution, two nuns who hid in the town called
Nancy, made and sold macaroons. They became known as the "Macaroon Sisters.

mache - Means "corn salad." It is a salad green (not actually corn), having small, white
to pale bluish flowers and edible young leaves. Mache leaves are tender, velvety green
with either a mild or sweet, nutty flavor. It is also sometimes called field salad, field
lettuce, feldsalat, lamb's tongue, and lamb's lettuce.
It is considered a gourmet green and usually is expensive and hard to find. This plant
grows wild in Europe and is used as a forage crop for sheep and is a pest in wheat and
cornfields. However, skilled chefs, who love these early spring greens, desire it. Mache is
very perishable, so use immediately. Cook it like spinach, or use it in fruit and vegetable
dishes. Makes a nice salad by itself when dressed with a peanut oil based dressing or
light vinaigrette.

madeira (mah-DER-ah) - A fortified red wine that is made from white grapes and comes
from the island of Madeira. It resembles a well-matured, full-bodied sherry.

Mahi Mahi - This is a type of dolphin fish, not to be confused with the dolphin that is a
mammal. The Hawaiians named it mahi mahi to avoid this misunderstanding. It is a
moderately fatty fish with firm, flavorful flesh and it is usually available as steaks or
fillets. It tastes best when grilled or broiled.

Mai Tai It is a potent cocktail that combines light and dark rums with different frit
juices of choice served over ice. The Mai Tai is considered the unofficial and favorite
drink of the State of Hawaii. It seems that every bartender in the Hawaiian Islands has
his own secret recipe and that every tourist seems to sample as many as possible.
History: It was created in San Francisco, California in 1944 by restaurateur, Victor J.
Bergeron, the original owner of Trader Vics Restaurant. Supposedly he created it for a
couple of Tahitian friends, Harn and Carrie Guild. On tasting the drink, Carrie reportedly
exclaimed, Mai Tai Roa Ae meaning in Tahitian, Out of this world The Best. In
1953, Bergeron introduced the Mai Tai at the Royal Hawaiian, Moana, and Surfrider
Hotels in the Hawaiian Islands. Victor Bergeron is reported to have said, Theres been a
lot of conversation over the beginning of the Mai Tai, and I want to set the record
straight. I originated the Mai Tai. Many other have claimed credit. All this aggravates my
ulcer completely. Anyone who says I didnt create this drink is a dirty stinker.

maitre d' hotel - Maitre is French for "master." Maitre d' hotel literally means "master of
the hotel." It came to mean the "head waiter" in a restaurant, a person in charge of a
dining room in a hotel or restaurant.

mango - Mango trees are evergreens that will grow to 60 feet tall. Most of the mangos
sold in the United States are imported from Mexico, Haiti, the Caribbean, and South
America. Today there are over 1,000 different varieties of mangos throughout the
world. Mango cultivation has now spread to many parts of the tropical and sub-tropical
world, where they grow best.
History: The mango originated in Southeast Asia where it has been grown for 4,000
years. Because the mango seed can't be dispersed naturally by wind or water due to it's
large size and weight, it is believed that people who moved from one region to another
transported the fruit to new areas. The spread of Buddhism assisted in the distribution of
mangoes in Southeastern Asia. Mangoes were carried to Africa during the 16th century
and later found their way aboard Portuguese ships to Brazil in the 1700's. Later, in 1742,
mangoes were found growing in the West Indies. In 1860, mangoes were successfully
introduced to Florida along the East Coast, where only a few varieties were grown.

maple sugaring - The term "maple sugaring" is part of the history of maple. In many
areas of the region where the most maple products are made, the expression "sugaring"
has survived since the earliest times, when sugar was the product made instead of

maple syrup, which is the most popular variety of maple produced by the sugar makers
of today. In the early days, sugar was more easily kept in the primitive containers
available, and more safely stored for later use.
History: Journals of the explorers and settlers from as early as 1609 indicate that the
native North American Indians were the first sugar makers. "Indian sugar" and "Indian
molasses" are terms that were used by the settlers.
In later February or early March, at the time of the "Maple Moon," Indian families made
sugaring camps in areas where maple trees were plentiful. Gashes were cut in the sugar
maples and sap was caught in hollowed out logs or birch bark containers were cut and
folded at the corners so as to avoid breaking and consequent leakage. Indian women
and children did most of the work. Sugaring was a time of celebration for Indian families.
After the cold winter, the Maple Dance brought on warmer weather.
The early settlers who came to Northeastern North America made maple sugar in much
the same way as the Indians. Most sugaring was done in outdoor camps, set up in
groves of maple trees. Thomas Jefferson, the third president of the U.S., was
enthusiastic about maple sugar and established a grove of maples at his Monticello home
(one of those maples remains standing on a hill at the plantation today). Abolitionist
friends of Jefferson thought the cultivation of sugar maple might bring West Indian
slavery to an end. Maple sugar was known as "sugar not made by slaves."

maple syrup - It is the first finished product made from boiled map of the maple tree.
This is the form most widely used in recipes. A maple tree is usually 30 years old or
more and at least 10 inches in diameter before it is tapped. Depending on its size, a tree
may have from one to four taps, each of which yields an average of 10 gallons of sap
each season.
History: Before the French even colonized the New World; maple sap was already being
collected by the American Indians who used it as a sweet beverage. Although they knew
how to tap the trees and collect maple sap, their primitive earthenware, however, were
not allowing them to boil the sap quite enough to produce maple syrup. Some historians
believe that the American Indians taught the process of sugar making to Europeans;
others, rather believe that this discovery can be attribute to a certain doctor named
Michel Sarrazin, a military surgeon, who arrived to the Canadian country in 1685.
Although nothing proves that he might be the father of sugar making; the fact remains
that the maple syrup production spread through the French colony. Maple syrup was
considered a precious elixir used as medicine to strengthen the chest.
It is now considered a delicacy in the U.S., but in colonial days it was used extensively as
an ordinary sweetener. The Indians taught the first white settlers how to tap Maple trees
in the spring, and then evaporate the sweet sap until it became maple syrup.

maquechoux (mock-shoe) - This is a dish that the Cajun people of Louisiana got from
the Native American tribes that populated southwest Louisiana. It's a wonderful
vegetable dish featuring fresh corn. The recipe is varied the by adding chicken or even
crawfish tails.

margarine - A butter substitute that was made originally from other animal fats, but
nowadays exclusively from a combination of vegetable oils. Because margarine closely
duplicates butter, it can be substituted equally in recipes, though there will be differences
in flavor and sometimes texture depending on what you're making. Both margarine and
butter have approximately 18% moisture in them.
History: Margarine was developed in 1869 by a French chemist, Hippolyte Mege-Mouriez,
in response to the prize offered by Emperor Louis Napoleon III for a substitute for butter.
The first margarine was made of suet and milk and it was originally called oleomargarine
from the Latin word "oleum" which means "oil" and the Greek word "margaron" which
means "pearl" (because it had a pearl-like luster). In 1878, manufacturing began in the
United States as artificial butter. After World War II, it began to be called margarine.

Margarita (mar-gur-EE-tuh) The basic or classic Margarita is made using fresh lime
juice, orange liqueur, and tequila served in a salt-rimmed glass. Whether plain, salted,
straight up, on the rocks, or frozen, Margaritas are made in an array of flavors and
colors.
History: Several Mexican bars and bartenders have staked a claim to its origin.
(1) The strongest claim comes from Ciudad Juarez, Mexico in 1942. Francisco Pancho
Morales (1919-1997) is credited with inventing the drink while working in Tommys Bar. A
woman came in and asked for a magnolia a drink he had not heard of. Pretending to
know what she wanted, he whipped up a cocktail of tequila, cointreau, and lime juice.
(2) Margarita Sames claimed to have invented the drink in 1948 at a poolside Christmas
party at her Acapulco vacation house. The game at the party was to make a new drink
concoction and have the party guests test and rate the result. The result was a success
with her guests and quickly spread throughout the southwest United States.
(3) Another claim is from Carlos Herrera, owner of the Rancho La Gloria, located
between Rosarito Beach and Tijuana. In the latter 1930s, Herrera would fix various
tequila drinks for a showgirl named Marjorie King. She liked one particular drink so much
that he named it Margarita, the Spanish name for Marjorie.

(4) The final story is from a bartender in Virginia City, Nevada who named the drink after
his girlfriend, Margarita Mendez, who hit someone over the heat with a whiskey bottle
and died in the crossfire that pursued.

marinade (marin-ad) - It is a Spanish word originally meaning "pickle in brine." Today

marinade is a strongly-flavored liquid which meat and fish are steeped until they take on
some of the flavor or the marinade before cooking.

marmalade - Marmalade is a jellylike preserve that contains pieces of citrus fruit and
rind. The word is first recorded in English in the early sixteenth century. The word is
borrowed from Portuguese marmalada 'quince jam', from marmelo 'a quince'. The
original marmalades were made from quince and the Portuguese word "marmelada"
means "quince jam."
History: The world's first known book of recipes, called "Of Culinary Matters," written by
the Roman gastronome Marcus Gavius Apicius in the first century, includes recipes for
fruit preserves.
Marmalade is thought to have been created in 1561 by the physician to Mary, Queen of
Scots, when he mixed orange and crushed sugar to keep her seasickness at bay. It has
also been suggested that the world "marmalade" derives from the words "Marie es
malade" (Mary is sick).
In the late 18th century in Scotland, James Keiller bought a considerable quantity of
oranges off a ship that had come to Dundee from Spain. The oranges were cheap, the
reason being, as he soon discovered, that they were very bitter because they were
Seville oranges. Unable to sell them he took them home to his wife. She experimenented
in her kitchen and came up with what we know as marmalade.

marmite (mahr-MEET) - (1) Marmite is a British product that is a concentrated yeast

paste. It can be used on toast, sandwiches, or as an added ingredient in stews and
casseroles. It is 100% vegetarian and it contains virtually no fat or sugar. Marmite has a
distinctive savory taste, unlike anything else. It remains a popular food in Britain. (2) A
French cast iron or earthenware soup pot with a lid.

Marsala - Marsala is a wine imported from Sicily. It is Italy's most famous fortified wine
that ranges from dry to sweet. Dry Marsala makes a tasty aperitif. Sweet Marsala is used
as a dessert wine and also to flavor. It is also a popular cooking wine.

marshmallows - Marshmallow is a confection made from the root of the marsh mallow
plant. When we think of traditional holiday meals, sweet potatoes with marshmallows
always come to mind.
History: The plant name is really old, first found in an Old English medical book written
around 1000 A.D., when it was spelled merscmealwe. As a candy, marshmallows date
back at least to the late nineteenth century. Originally the marsh mallow plant was mixed
with eggs and sugar and then beaten to foam. Today they are generally made of gelatin,
water, sugar, egg whites, corn syrup, vanilla extract, and artificial sweeteners. In the
1920s, marshmallows were introduced as a topper for sweet potatoes. While sweet
potatoes and marshmallows were not originally created for the holiday meal, it has
become a tradition.

Martini The Martini consists of gin and a varying amount of dry white vermouth,
depending on personal taste, and is served in the traditional glass with a V-shaped
profile. It can be garnished with an olive, a twist, or a cocktail onion. The Martini has
become Americans most popular hard-liquor drink and an American icon. The cocktail
has been represented in film, literature, and pop culture as the cocktail of choice for the
cool, the suave, and the connected.
History: In the 1920s, the Martini really became popular during the Prohibition era.
Prohibition ruined the restaurant business in cities and it changed the way Americans
drank. Across the country general liquor consumption was down, but city dwellers drank
more per capita, and the trend was towards a mass binge on hard liquor. An illegal
truckload of gin carried higher profit margins than beer or wine and because it was
easier to counterfeit than whiskey.
Just as there are many recipes for Martinis, there are also several stories or legends on
how it originated:
(1) In 1862, a gold miner came into the bar of the Occidental Hotel in San Francisco,
threw a gold nugget on the table and asked the legendary bartender, Professor Jerry
Thomas to shake up something special for him. This recipe that Jerry Thomas made was
later produced in an 1887 reprint of Thomas Bartending Book (it did not appear in his
first edition of the book). A mock court held in San Francisco, called the Court of
Historical Review, ruled that the Martini was invented in San Francisco, but not before a
Martini was drank by the presiding judge.

(2) In 1870, a gold miner stopped at Julio Richelieus saloon in Martinez, California, and
put a fistful of gold nuggets and an empty bottle on the bar, and asked for Champagne, a
beverage not available. The bartender told the miner he had something much better
than Champagne and served him a drink, which he said, was a Martinez Special. To this
day, Martinez, California claims to be the birthplace of the Martini. A court in Martinez,
California overturned Court of Historical Reviews decision that the Martini was invented
in San Francisco, and the in 1992, the citizens of the town erected a brass plaque in
downtown Martinez proclaiming their town as the birthplace of the Martini.
(3) An Italian bartender, Martini di Taggia, at New Yorks Knickerbocker Hotel claims t
have invented the drink in 1912. It is said that he was the first to mix a Martini with dry,
not sweet, vermouth.
(4) Also bartender, William F. Mulhall, wrote of mixing both sweet and dry Martinis at
New Yorks Hoffman House around the same time.
(5) The English also claim the name derived from the Swiss Martini & Henry rifle used by
the British army between 1871 and 1891.
(6) The Italians also like to take credit for the origin being from the Martini & Rossi
Vermouths. The Oxford English Dictionary states that the earliest use of the word was in
1894 and states that the word comes from Martini & Rossi Vermouth citing an
advertisement for Heubleins Club Cocktails.

marzipan (MAHR-zih-pan) - A mixture of sugar, almonds, and egg whites. Also

called almond paste. It is widely used in dessert preparations. Almond paste and
marzipan are both made from ground almonds. They differ mainly in their sugar content.
Marzipan is made from almond paste and sugar and is used primarily in confections and
decorations because it is more moldable and the almond flavor is less pronounced.
Almond paste is used in pastries and other baked goods. They are not interchangeable in
recipes.
History: In ancient Persia, the favored sweet was ground almond paste flavored with
rose water called lauzinag. This sweet was wrapped in a paper-thin pastry made from
egg whites and cornstarch. When the Arabs conquered Iran, the lauzinag became the
most admired dessert in Baghdad. Plain almond paste is still used in the Middle East
where it is now called lauzina. When it reached Spain the Moors started calling it
makshshabaan, which was the name of the kind of wooden box they stored it in. In
Spanish, that word became mazapan.
Other Europeans heard the Spanish name, thinking it meant, March bread, called it
marzipan (the traditional shape of marzipan is in the form of a loaf of bread). From the
late Middle Ages through the 19th century, the confection was called marchpane. For a
long time only apothecaries were entitled to prepare and sell this delicacy. It was
thought of as strong flavored bread to which precious stones and pearls were ground and
added to cure ailments and prolong life.

According to a legend, the walled city of Lubeck. while under attack, the city gates were
closed. Eventually the bakers ran out of flour, and to stave off starvation, they ground
their abundant supply of almonds into flour and created marzipan.

mascarpone cheese (mass-car-POHNE) - Mascarpone is an Italian triple-creme cheese,

made from a generally low-fat (25%) content fresh cream. It's made from the milk of
cows that have been fed special grasses filled with fresh herbs and flowers (a special diet
that creates a unique taste often described as "fresh and delicious"). Milky-white in color,
it is a thick cream that is easily spread. When fresh, it smells like milk and cream, and
often is used in place of butter. It is much like fresh ricotta in consistency and has a
mildly acid and buttery flavor. It is actually not a cheese because to starter or rennet is
used in its production. Lemon juice is what helps it to coagulate. Because of its low
sodium content, mascarpone is highly perishable.
History: According to a 12th century document from Lake Como (not too far from Milan),
it indicated that what they called mascarpone then was actually like ricotta cheese. The
cheese apparently originated in the area between Lodi and Abbiategrasso, west and
south of Milan. Some say the name came from the Spanish work "mas que bueno" which
means "better than good." It also may have come from "mascarpa," a milk produce
made from the whey of stracchino or aged cheese. Or, it may come from "mascarpia,"
the local dialect for ricotta, since a virtually identical process makes both cheeses. The
thought then, is that mascarpone originated as a by-product from other cheeses.
Originally, it was produced in autumn and winter for immediate consumption.

matzo (MAHT-suh) - Matzo is a Hebrew word that means "unleavened bread." The Bible
commands Jews to commemorate the exodus from Egypt by eating matzo - and no
leavened bread - for the eight days of Passover. Thousands of years of rabbis have come
up with long explanations for how to observe that seemingly simple commandment. For
ritually observant Jews, it means that just about anything with a grain base that hasn't
been rabbinically certified as suitable for Passover will be removed from the house for
the eight days. And many recipes that use regular flour or bread will be reformatted to
use Passover matzo or matzo meal, which is nothing but ground up Passover matzo.
There are only a few acceptable deviations from the standard recipe: Egg matzo is
acceptable fare for children, the ill and the elderly. And whole-wheat matzo is suitable for
anyone who thinks regular matzo isn't quite crunchy or dry enough.

mayonnaise (MAY-uh-nayz) - (French) Mayonnaise is an emulsion consisting of oil, egg,

vinegar, condiments, and spices.

History: To learn about the history of Mayonnaise, check out History of Sauces.

medallion (med-al-eean) - A French word meaning "metal." The word means a skinless,
boneless round piece of meat which is usually cut from the loin of pork, lamb, or veal.
The meat is tied with a string to help retain its round shape during cooking.

Melba Toast Melba toast is a very thinly sliced crisp toast that is served warm.
History: Also named after Dame Nellie Melba. Melba toast is said to be derived from the
crisp toast that was part of Dame Melba's diet during 1897 when she was strenuously
dieting, living largely on toast. It is said that she so enjoyed a piece of toast a young
waiter had burnt, while she was staying at the Savoy Hotel. It was bungled and was
served to her in a thin dried-up state resembling parchment. Cesar Ritz beheld with
horror his celebrated guest crunching this aborted toast, and hastened over to apologize.
Before he could say a word supposedly Madame Melba burst out joyfully, "Cesar, how
clever of Escoffier. I have never eaten such lovely toast." The hotel proprietor Cesar Ritz
supposedly named it in a conversation with chef Escoffier.

meringue (ma-rang) - A meringue is a light, delicate foam confection made by slowly

beating egg whites and then adding sugar. Whipping egg whites are much like blowing
air into a balloon. Beating or whisking causes the protein in the egg whites to unfold,
forming films that trap the air bubbles, and the sugar stiffens the foam. A meringue is
really nothing but a foam, and foam is a big collection of bubbles. Fat interferes with the
formation of a good foam in the egg whites. Fats tend to collapse egg foams.
History: According to the The Origins of Meringue by Douglas Muster, there are four (4)
claims to who invented meringue:
Lady Elinor Fettiplace for a baked beaten-egg-white-and-sugar confection in a
manuscript cookery book published in 1604
Lady Rachel Fane for a baked beaten-egg-white-and-sugar confection in a manuscript
cookery book published in 1630
Recipe of Franois Massialot in a cook book published in 1692
Recipe of Gasparin in a cook book published in 1720, the only copy of which was

destroyed in World War II

merlot (mare-low) - A red wine that is similar to Cabernet Sauvignon.

mignardise (min-yard-EEEZ) - Small, one-bite sweets or delicacies, generally presented

with the check, as a thank you from the restaurant. The French called them
"preciousnesses." They are usually very simple but elegant desserts. In other words, it is
the finish to a meal. mignardise -- (min-yard-EEEZ) Small, one-bite sweets or delicacies,
generally presented with the check, as a thank you from the restaurant. The French
called them "preciousnesses." They are usually very simple but elegant desserts. In
other words, it is the finish to a meal.

mille-feuilles (meel-FWEE) - In French it translates as "a thousand leaves." Outside of

France it is known as "Napoleon." It consists of layers of puff pastry interspersed with
pastry cream or whipped cream and iced with fondant and chocolate or with
confectioner's sugar. It is believed to have been developed in France during the latter
part of the 19th century.

mincemeat - Mincemeat was developed as a way of preserving meat without salting or

smoking some 500 years ago in England, where mince pies are still considered an
essential dish for holiday dinners just like the traditional plum pudding. It is, very simply,
a mixture of fruits and spices that are cooked with or without minced meat and generally
doused with brandy, rum, or whiskey. It improves and becomes moister as the weeks
pass, so allow it to mature for at least four weeks before using.

minestrone (mih-nest-ROE-nay) - Means "big soup." It is a thick vegetable soup that

generally contains pasta.

mint - Mint is the aromatic plant of the genus "mentha," used in infusions, to flavor
liqueurs, sweets, syrups, and as a culinary herb. There are about 25 species. Its leaves
are used to flavor sauces and salads, in cooking vegetables, and to season meat dishes.
Its also used in making mint tea (made by infusing the leaves). Dried mint lasts up to
two years. The leaves of peppermint produce a very pungent oil (used mainly in making
sweets, liqueurs, and jellies). Lemon bergamot is a Mediterranean species that also
produces an essential oil used mainly in marinades and drinks. Japanese mint is the
species from which menthol is extracted.

Mint Julep - A Mint Julep is always made with fresh mint, Kentucky bourbon, and plenty
of crushed or shaved ice. The drink is traditionally served in a silver or pewter cups (this
is because these cups frost better than glass). Kentuckians say that when a Mint Julep is
made right, you can hear angels sing. It is a classic drink of Kentucky and is traditionally
served at the running of the Kentucky Derby on the first Saturday of May. Thousands of
Mint Juleps are served each year at the Derby and at weekend Derby parties around the
nation. The citizens of Charleston, South Carolina also like to claim the Mint Julep as
their own.
History: Mint Juleps have been served in the South since the 1700s. A visitor in 1774,
describing the southern menu and especially breakfast as being overly luxurious,
observed that the average planter rose early and had his drink (because a julep before
breakfast was believed to give protection against malaria).
The clubhouse at the Kentucky Derby began mixing Mint Juleps around 1875. The drink
really became popular and became the tracks signature libation in 1938 when the
management began charging 75 cents for the drink and the small glass vessel it came
in.

mirepoix (meer-PWAH) - When a recipe refers to "mirepoix" it is talking about a

standard ratio of onions, carrots, and celery used in classical cooking. The ratio is 50%
onion, 25% carrots, and 25% celery. Mirepoix is often used in the making of stocks and
soups. Sometimes ham or bacon is added for more flavor. It is used to season sauces,
stews, and soups. Mirepoix can also be used as a bed on which to braise meats.
History: Named after Duke Maresch Mirepoix of France. It is believed that his cooks
created the mixture.

mirin (mee-rin) - Mirin is Japanese for a sweet rice wine made from glutinous, shortgrained rice. It has an alcohol content of 13% to 22%. It is not used for drinking but is
used in Japanese cooking to add a sweet flavor to a dish.

Mise en Place [MEEZ ahn plahs] - A French term referring to having all the ingredients
necessary for a dish prepared and ready to combine up to the point of cooking.
Organizing and completing in advance all the preliminary steps required in a specific
preparation.
Mise en place makes the actual process of cooking more efficient and helps prevent the
cook from making mistakes or discovering missing ingredients at a crucial
moment.Check out my article on Mise en Place on how to use this technique in your
cooking.

miso (mee-sohl) - Miso is known as soybean paste to Westerners. Miso has played an
extremely important role in the dietary life of the Japanese for centuries along with rice.
It is a fermented paste of grain and soybeans, has the consistency of peanut butter, and
comes in a wide variety of flavors and colors.
History: It is said that miso came to Japan from China. At first, Buddhist monks and
nobles treasured fermented food like miso as luxuries, but it became a daily necessity in
the Nara Period (710-784). Later in the Muromachi Period (1392-1573), it came to be a
popular food of common people. It was in the I7th century that industrial production of
miso was started. At present, there are about 1,600 miso-manufacturing plants in Japan.
The production volume of Miso in Japan is about 600,000 tons and of which about 3,000
tons are shipped overseas. Mix miso with a little water before combining with other foods
so that it will blend easily. Miso can enhance the flavor of sauces, soups, and marinades.
Since it's high in sodium, don't add salt or soy sauce to a recipe until testing for taste
first. Miso also makes a good substitute for anchovy paste.

molasses (muh-LAS-sihz) - Molasses is made from sugar cane, which goes through a
complex process, which removes all of the nutrients, resulting in a white sugar. When the
natural sugar crystallizes, the molasses is drawn off or "spun out."
History: This food sweetener was probably first extracted from sugar cane by the early
Chinese or by the East Indians. Its American history dates back to 1493 when Columbus

introduced it to the West Indies. Molasses became an important product in Colonial

trade. It was the major sweetener used in America until after World War I because it was
less expensive than sugar. Molasses was so important that the founders of the colony of
Georgia promised each man, woman, and child who endured a year in Georgia 64 quarts
of molasses as a reward.
blackstrap molasses - It is the thick, dark residual liquid food (syrup) that remains
after the last extraction of sugar from cane or sorghum. During the refining of sugar
cane and sugar beets, the juice squeezed from these plants is boiled to a syrup mixture
from which sugar crystals are extracted. The remaining brownish-black liquid is
molasses. Blackstrap molasses comes from the third and final boiling and is what
amounts to the dregs of the barrel. The resulting molasses (blackstrap) is very dark and
has a robust somewhat bitter-tart flavor. As the final product, blackstrap molasses
contains the lowest sugar content of the molasses, but is the more vitamins, minerals,
and trace elements (iron, potassium, calcium and magnesium) found naturally in the
sugar cane plant, making it more nutritious than most other sweeteners. Used in a
variety of baked goods, particularly meat and vegetable dishes, as a sweetener and
coloring agent. It is also widely accepted as a "health food". When blended with Fancy
Molasses, it produces a cooking molasses, which can be used in any number of recipes
and is particularly suitable for ginger snaps, soy based sauces, licorice, and canned
baked beans.
sorghum - It is different from molasses, although many people use the terms
interchangeably. Sorghum is made from the juice of the sweet-sorghum cane stalk and
has no sugar removed and thus is significantly sweeter than molasses.

mold - Mold on Food - Are Molds Dangerous? - Molds are microscopic fungi that live on
plant or animal matter. Mold grows from tiny spores that float around in the air. When
some of these spores fall onto a piece of damp food, they grow into mold. The mold
feeds itself by producing chemicals that make the food break down and start to rot. As
the bread rots, the mold grows.

mole (MOH-lah) - The word comes from the Aztec word "molli" that means "concoction",
"stew", or "sauce." In Mexico, mole is a Mexican is a very rich, thick chocolate sauce that
is made with a variety of chiles, onions, garlic, cumin, coriander, cinnamon, seeds, and a
small amount of chocolate. It varies from town to town and family to family. It's best
known ingredient is chocolate. The chocolate contributes richness to the sauce without
adding too much sweetness.

monkey dish - A "monkey dish" is a small or tiny round bowl or saucer used in the
restaurant industry for side dishes. The dish is also called a "fruit dish."
History: Some researcher's think that the name comes from the little hat that a hurdy
gurdy man's monkey wore. When the monkey's hat was taken off its head and tipped
over to accept change, it resembles the little dish known in restaurants as a monkey
dish.
AL DENTE:
Italian term used to describe pasta that is cooked until it offers a slight resistance to the bite.
BAKE:
To cook by dry heat, usually in the oven.
BARBECUE:
Usually used generally to refer to grilling done outdoors or over an open charcoal or wood fire. More
specifically, barbecue refers to long, slow direct- heat cooking, including liberal basting with a
barbecue sauce.
BASTE:
To moisten foods during cooking with pan drippings or special sauce to add flavor and prevent drying.
BATTER:
A mixture containing flour and liquid, thin enough to pour.
BEAT:
To mix rapidly in order to make a mixture smooth and light by incorporating as much air as possible.
BLANCH:
To immerse in rapidly boiling water and allow to cook slightly.
BLEND:
To incorporate two or more ingredients thoroughly.
BOIL:
To heat a liquid until bubbles break continually on the surface.
BROIL:
To cook on a grill under strong, direct heat.
CARAMELIZE:
To heat sugar in order to turn it brown and give it a special taste.
CHOP:
To cut solids into pieces with a sharp knife or other chopping device.
CLARIFY:
To separate and remove solids from a liquid, thus making it clear.

CREAM:
To soften a fat, especially butter, by beating it at room temperature. Butter and sugar are often
creamed together, making a smooth, soft paste.
CURE:
To preserve meats by drying and salting and/or smoking.
DEGLAZE:
To dissolve the thin glaze of juices and brown bits on the surface of a pan in which food has been
fried, sauteed or roasted. To do this, add liquid and stir and scrape over high heat, thereby adding
flavor to the liquid for use as a sauce.
DEGREASE:
To remove fat from the surface of stews, soups, or stock. Usually cooled in the refrigerator so that fat
hardens and is easily removed.
DICE:
To cut food in small cubes of uniform size and shape.
DISSOLVE:
To cause a dry substance to pass into solution in a liquid.
DREDGE:
To sprinkle or coat with flour or other fine substance.
DRIZZLE:
To sprinkle drops of liquid lightly over food in a casual manner.
DUST:
To sprinkle food with dry ingredients. Use a strainer or a jar with a perforated cover, or try the good,
old-fashioned way of shaking things together in a paper bag.
FILLET:
As a verb, to remove the bones from meat or fish. A fillet (or filet) is the piece of flesh after it has been
boned.
FLAKE:
To break lightly into small pieces.
FLAMBE':
To flame foods by dousing in some form of potable alcohol and setting alight.
FOLD:
To incorporate a delicate substance, such as whipped cream or beaten egg whites, into another
substance without releasing air bubbles. Cut down through mixture with spoon, whisk, or fork; go
across bottom of bowl, up and over, close to surface. The process is repeated, while slowing rotating
the bowl, until the ingredients are thoroughly blended.
FRICASSEE:
To cook by braising; usually applied to fowl or rabbit.

FRY:
To cook in hot fat. To cook in a fat is called pan-frying or sauteing; to cook in a one-to-two inch layer of
hot fat is called shallow-fat frying; to cook in a deep layer of hot fat is called deep-fat frying.
GARNISH:
To decorate a dish both to enhance its appearance and to provide a flavorful foil. Parsley, lemon
slices, raw vegetables, chopped chives, and other herbs are all forms of garnishes.
GLAZE:
To cook with a thin sugar syrup cooked to crack stage; mixture may be thickened slightly. Also, to
cover with a thin, glossy icing.
GRATE:
To rub on a grater that separates the food in various sizes of bits or shreds.
GRATIN:
From the French word for "crust." Term used to describe any oven-baked dish--usually cooked in a
shallow oval gratin dish--on which a golden brown crust of bread crumbs, cheese or creamy sauce is
form.
GRILL:
To cook on a grill over intense heat.
GRIND:
To process solids by hand or mechanically to reduce them to tiny particles.
JULIENNE:
To cut vegetables, fruits, or cheeses into thin strips.
KNEAD:
To work and press dough with the palms of the hands or mechanically, to develop the gluten in the
flour.
LUKEWARM:
Neither cool nor warm; approximately body temperature.
MARINATE:
To flavor and moisturize pieces of meat, poultry, seafood or vegetable by soaking them in or brushing
them with a liquid mixture of seasonings known as a marinade. Dry marinade mixtures composed of
salt, pepper, herbs or spices may also be rubbed into meat, poultry or seafood.
MEUNIERE:
Dredged with flour and sauteed in butter.
MINCE:
To cut or chop food into extremely small pieces.
MIX:
To combine ingredients usually by stirring.
PAN-BROIL:
To cook uncovered in a hot fry pan, pouring off fat as it accumulates.

PAN-FRY:
To cook in small amounts of fat.
PARBOIL:
To boil until partially cooked; to blanch. Usually this procedure is followed by final cooking in a
seasoned sauce.
PARE:
To remove the outermost skin of a fruit or vegetable.
PEEL:
To remove the peels from vegetables or fruits.
PICKLE:
To preserve meats, vegetables, and fruits in brine.
PINCH:
A pinch is the trifling amount you can hold between your thumb and forefinger.
PIT:
To remove pits from fruits.
PLANKED:
Cooked on a thick hardwood plank.
PLUMP:
To soak dried fruits in liquid until they swell.
POACH:
To cook very gently in hot liquid kept just below the boiling point.
PUREE:
To mash foods until perfectly smooth by hand, by rubbing through a sieve or food mill, or by whirling in
a blender or food processor.
REDUCE:
To boil down to reduce the volume.
REFRESH:
To run cold water over food that has been parboiled, to stop the cooking process quickly.
RENDER:
To make solid fat into liquid by melting it slowly.
ROAST:
To cook by dry heat in an oven.
SAUTE:
To cook and/or brown food in a small amount of hot fat.
SCALD:
To bring to a temperature just below the boiling point.

SCALLOP:
To bake a food, usually in a casserole, with sauce or other liquid. Crumbs often are sprinkled over.
SCORE:
To cut narrow grooves or gashes partway through the outer surface of food.
SEAR:
To brown very quickly by intense heat. This method increases shrinkage but develops flavor and
improves appearance.
SHRED:
To cut or tear in small, long, narrow pieces.
SIFT:
To put one or more dry ingredients through a sieve or sifter.
SIMMER:
To cook slowly in liquid over low heat at a temperature of about 180. The surface of the liquid should
be barely moving, broken from time to time by slowly rising bubbles.
SKIM:
To remove impurities, whether scum or fat, from the surface of a liquid during cooking, thereby
resulting in a clear, cleaner-tasting final produce.
STEAM:
To cook in steam in a pressure cooker, deep well cooker, double boiler, or a steamer made by fitting a
rack in a kettle with a tight cover. A small amount of boiling water is used, more water being added
during steaming process, if necessary.
STEEP:
To extract color, flavor, or other qualities from a substance by leaving it in water just below the boiling
point.
STERILIZE:
To destroy micro organisms by boiling, dry heat, or steam.
STEW:
To simmer slowly in a small amount of liquid for a long time.
STIR:
To mix ingredients with a circular motion until well blended or of uniform consistency.
TOSS:
To combine ingredients with a lifting motion.
TRUSS:
To secure poultry with string or skewers, to hold its shape while cooking.
WHIP:
To beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites.

A
Al dente

Food that is cooked until it is firm to the bite. This is most commonly used to describe how
pasta should be cooked.
Au gratin

Recipes that are browned in the oven, or under a grill. Often refers to dishes that use a sauce
and are topped with breadcrumbs and/or cheese.

B
Baste

To spoon juices over food that is being roasted or baked to prevent it from drying out and to
glaze the surface commonly meat, or baked fruit.
Bind

To add eggs, cream or liquid to a recipe to make the other ingredients hold together
Blanch

To plunge food (usually vegetables) into boiling water briefly. The food is then removed and
placed into cold water to stop the cooking process. This is often to help loosen their skins or
to par-cook prior to freezing.
Bouquet Garni

Herbs, usually parley, thyme and bay leaf tied together (or contained in a small muslin bag)
added to soups and stews and removed before serving.
Braise

To cook slowly in a very small amount of liquid in a dish with a tightly sealed lid.

C
Capers

Small green flower buds of a Mediterranean plant which are preserved in salt or vinegar and
used to give a sharp burst of flavour in dishes.
Coulis

A strained sauce made from pure fruit or vegetables.

Cream (to)

To beat softened butter and sugar, either by hand, or with an egg beater or cake mixer until
they become soft and creamy and lighter in colour.

D
Deglaze

To add wine, stock or other liquid to the sediment and cooking juices left in a pan after
roasting or sauting which is then heated to make a jus.
Dropping Consistency

The consistency of cake batter when the mixture drops off the spoon with some reluctance.

F
Filo Pastry

Paper thin sheets of pastry commonly used in Greek, Eastern European and Middle Eastern
cuisines. Filo is brushed with oil or butter and layered. Found in the refrigerated section of
the supermarket.
Fold (to)

A gentle hand mixing method used to combine a lighter, airy mixture (eg whipped eggs) with
a heavier mixture. Use a metal spoon or spatula to cut through the mixture, gently lifting the
bottom mixture to the top and turning the spoon over to fold it into the mixture again. The
motion is top to bottom rather than round and round.
Freezing

Make sure that anything you put into the freezer is tightly sealed as its easy for air to get in
and cause freezer burn on your food.

G
Glaze

To coat foods, particularly meat or cakes, with syrup, jam, egg, milk or meat juice to give it a
glazed surface when cooked.
Guacamole

A popular Mexican dish of mashed avocado mixed with lemon or lime juice and seasonings
such as chilli. Sometimes finely chopped tomato, onion and coriander are added. Used as a
dip or with other Mexican food like tacos.

H
Hummus

A puree or dip of crushed cooked chickpeas flavoured with tahini (pounded sesame seeds),
oil, garlic and lemon juice.

Infuse

To extract flavour from one food into another, often by heating or steeping.

J
Julienne

To cut vegetables into long thin matchsticks.

L
Loose-bottom tin

Cake or flan tin with a removable base which allows the cake to be lifted out cleanly and
served directly off the base.
Lukewarm

A temperature that feels neither hot nor cold when tested on the inside wrist around 35C

M
Maldon salt

A gourmet salt which comes from the Maldon area of Essex. Maldon salt flakes are used
sparingly as a condiment.
Marinate

To leave meat, poultry, fish, or sometimes fruit to soak in a marinade. Most often a
combination of liquid ingredients and other flavourings. Used to tenderise and add flavour.
Mesclun

A mixture of young shoots lettuces, herbs and leaves used in a salad. Available pre-packed at
the supermarket.

P
Panfry

Cook quickly in heated pan using a small amount of oil or butter as stated.
Parboil

To partly cook in boiling water. In the case of vegetables, they should still be very firm, but
not crunchy.
Pesto

Traditionally pesto refers to an Italian paste of basil, oil, pinenuts, garlic and parmesan, but
can also be made from a variety of herbs and different nuts. Served with pasta, vegetables or
breads.

Poach

To cook very gently in simmering water or other liquid eg: wine.

Pure

To mash, sieve or blend well-cooked vegetables or fruit to create a thick smooth paste.

R
Reduce

To boil rapidly in order to evaporate liquid, concentrate the flavours, and thicken.
Refresh

To plunge cooked vegetables into cold, or iced water to arrest the cooking process after they
are removed from boiling water.
Roulade

Refers to something that has been filled or stuffed and rolled. In particular meats, pastries and
sponge cakes.
Roux

A method of thickening a sauce by cooking flour and butter together, then gradually stirring
in the liquid ingredients.
Rub into

A method of combining flour and butter, by rubbing or pressing the butter into the flour using
the finger tips. The butter is rubbed in when the mixture reaches the consistency of
breadcrumbs.

S
Salsa

A mixture of finely chopped vegetables or fruit combined with other flavourings and served
cold usually with spicy food.
Saut

To fry food quickly in a hot pan, stirring or shaking the pan.

Scald

To heat liquids, (usually milk) until they are just at the point of boiling.
Score

To cut the surface of meat, pastry, or fruit with a sharp knife, without cutting right through it.
Sear

To brown (usually meat) in a hot pan or on a grill.

Simmer

To cook in liquid that is heated to the point where little bubbles rise to the surface.
Skim

To remove fat or scum from the surface of a boiling liquid.

Springform pan

A cake tin with a release spring on the side that allows it to expand and lift away from the
cake, leaving the cake and base behind.
Steam

To cook in the steam created by boiling water usually in a lidded container that allows the
steam in through vents in the base. Also refers to method of cooking puddings (especially
Xmas puddings) where the pudding is cooked in a tightly sealed container which is immersed
in boiling water.
Steep

To stand food in hot liquid in order to extract the flavour.

Stir-fry

Method of cooking traditionally in a wok, but also in a pan, where small pieces of food are
cooked at a high temperature while turning and tossing constantly until just cooked.
Stock

Used as the base of soups, stews and in risottos can be home made or packaged.Beef,
chicken, vegetable and fish stocks are the most common.
Sweat

To cook vegetables, particularly onion, until the juices just run and the vegetable softens
without colouring.
Swiss roll tin

A shallow rectangular baking tin often used to bake slices.

T
Tortilla

In Spain a tortilla is a set omelette often containing potato and other vegetables. In Mexico
tortilla refers to a flatbread made from corn or wheat flour.

V
Vinaigrette

A salad dressing made from oil, vinegar and seasonings.

W
Water Bath

(or french term bain-marie )

A method of cooking whereby food is placed in a dish, pan or bowl and is sat in a large pan
of warm water which surrounds the food with gentle heat.
This method of cooking can be used on the top of the stove or in the oven.
This cooking technique is designed to cook delicate dishes such as custards and sauces
without breaking or curdling them.
Whip

To beat with an egg-beater or electric beater until thick and frothy.

Whisk

To beat with a wire whisk until thick or frothy.

Z
Acetic Acid - wine or cider, fermented beyond the stage of alcohol. In diluted form, it is vinegar.
Also, acetic acid is used in preserving fruits to keep flesh from discoloring, and in freezing.
Achar/Achard - pickles and salt relishes used in the cooking of India
Achira - South American plant used as arrowroot
Acid Rinse - a bath of acidulated water used to prevent discoloration of peeled fruits and vegetables
that brown when exposed to air
Acidulated Water - cold water with vinegar, lemon or lime juice added.
Acorn Squash - a small to medium-sized acorn-shaped winter squash with an orange-streaked dark
green fluted shell (orange, yellow and creamy white varieties are also available), pale orange flesh,
large seed cavity and a slightly sweet, nutty flavor.
Ade - a fruit drink made by combining water with sugar, boiling until the sugar dissolves, then adding
a citrus juice and ice
Adjust - in cooking, the term means the cook must taste before serving, and add seasonings to suit his
or her own sense of what the right flavor is
Adobo - a Philippine national dish of braised pork, chicken, or fish. Also, a seasoned Mexican sauce
made with vinegar and chilies
Aemono - a Japanese salad served with dressing, or the dressing itself

Agar-Agar - seaweed used as a thickening agent, as is gelatin

Aiguillettes - thin strips of meat or fish.
Aoli - A strongly flavored garlic mayonnaise from the Provence region of Southern France. It's a
popular accompaniment for fish, meats and vegetables.
Aji-No-Motto - Japanese name for monosodium glutamate, MSG, used by Oriental cooks on
occasion to revive a dish that has turned out tasteless.
Akavit/Aquavit - Scandinavian form of distilled alcohol made from grain or potatoes, and flavored
with caraway seeds.
la - French, literally, prepared in the style of.
la King - an American dish of diced foods, usually chicken or turkey, in a cream sauce with
pimientos, mushrooms, green peppers and sometimes sherry.
la Marchale - small cuts of meat and poultry which are breaded and fried in butter. Green
asparagus tips and truffles are usual in the garnish.
la Mode - literally, following the fashion. In the United States, it is food that is served with ice
cream; in France it names braised meat smothered in sauce.
la Nicoise - dishes with black olives, tomatoes, garlic, anchovies and dried cherries. Also, a candy
of caramelized sugar and browned almonds.
la Printanier - to be cooked or garnished with fresh spring vegetables. Printemps is the French
word for spring.
la Provencale - a dish including garlic, olive oil, tomatoes and often black olives.
al Dente - Italian for to the tooth; used to describe a food, usually pasta, that is cooked only until it
gives a slight resistance when one bites into it; the food is neither soft nor overdone.
Albondigas - a Mexican dish of spiced meat balls. Also found in Spanish, Brazilian, and Scottish
recipes.
Albumin - a protein found in egg white, milk, green plants, seeds, and animal blood.
Ale - a fermented drink; the original term for beer.
Almond Extract - a concentrated flavoring made from bitter-almond oil and alcohol, widely used in
pastries and baked goods.
All-Purpose Flour - is made from a blend of high-gluten hard wheat and low-gluten soft wheat. It's a
fine-textured flour milled from the inner part of the wheat kernel and contains neither the germ (the
sprouting part) nor the bran (the outer coating). U.S. law requires that all flours not containing wheat

germ must have niacin, riboflavin, thiamin and iron added. These flours are labeled "enriched." Allpurpose flour comes in two basic forms bleached and unbleached that can be used
interchangeably. Flour can be bleached either naturally, as it ages, or chemically. Most flour on the
market today is presifted, requiring only that it be stirred, then spooned into a measuring cup and
leveled off.
Allspice - a member of the pimento family and native to tropical regions in the western hemisphere;
has leathery leaves, white flowers and small, brown berries, has a flavor reminiscent of a mixture of
cinnamon, clove, nutmeg, ginger and pepper; also known as Jamaican pepper.
Allumettes - cut into matchstick sizes and shapes. Also, a puff pastry used for hors doeuvres.
Aluminum Foil - a thin pliable sheet of aluminum; easily molded, conducts heat well, can withstand
temperature extremes and is impervious to odors, moisture and air; used to cover foods for cooking
and storage.
Almond Paste - a mixture of sugar, almonds, and rose water traditional among Christmas foods in
Europe. Used to make marzipan and for decorations.
Altitude (High) Cooking & Baking - Simply put, the weight of air on any surface it comes in contact
with is called air (or atmospheric) pressure. There's less (or lower) air pressure at high altitudes
because the blanket of air above is thinner than it would be at sea level. As a result, at sea level water
boils at 212F; at an altitude of 7,500 feet, however, it boils at about 198F because there's not as
much air pressure to inhibit the boiling action. This also means that because at high altitudes boiling
water is 14 degrees cooler than at sea level, foods will take longer to cook because they're heating at a
lower temperature. Lower air pressure also causes boiling water to evaporate more quickly in a high
altitude. This decreased air pressure means that adjustments in some ingredients and cooking time and
temperature will have to be made for high-altitude baking, as well as some cooking techniques such as
candy making, deep-fat frying and canning. In general, no recipe adjustment is necessary for yeastrisen baked goods, although allowing the dough or batter to rise twice before the final pan rising
develops a better flavor.
Source: Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
Amaretto - liqueur with the flavor of almonds although it is often made with the kernels of apricot
pits. The original liqueur, Amaretto di Saronno, is from Saronno, Italy.
Amandine - a dish garnished with sauted almonds.
American Cheese, Processed - any of the group of U.S. cheeses made with emulsifiers to increase
smoothness and pasteurized milk to increase storage life; 51% of the final weight must be cheese.
Anadama Bread - yeast bread made of cornmeal and white flour with molasses.
Anchovy - a small fish usually stored in olive oil or salt. Anchovy is sold for flavoring.

Angel Food Cake - a light, airy cake made without egg yolks or other fats; its structure is based on
the air whipped into the egg whites; traditionally baked in a tube pan.
Angelica - a sweet herb used to flavor a variety of liqueurs and drinks. Candied, it is used in baking,
especially fruit cakes.
Anise - a small annual member of the parsley family native to the eastern Mediterranean region; has
bright green leaves with a mild licorice flavor that are sometimes used as an herb or in salads.
Antipasto - assorted hors doeuvres, Italian style. Often included are ripe black olives, green stuffed
olives, garlic sausage slices, salted anchovy curled on a sliced tomato, cooked dried beans in a
vinaigrette dressing, prosciutto (thinly sliced fat ham) with cantaloupe.
Aperitif - a cooked, usually sweet, wine, taken before a meal to stimulate the appetite.
Appetizer - a small serving of food or beverage served before or as the first course of a meal.
Apple - a pome fruit with generally firm flesh, which can range in flavor from sweet to tart, encased
in a thin skin, which can range in color from yellow to green to red; apples can be eaten out of hand,
cooked or used for juice and are grown in temperate regions worldwide and available all year,
particularly in the fall.
Apple Butter - a very thick preserve of cooked apples.
Apricot - a small stone fruit with a thin, velvety, pale yellow to deep burnt orange skin, a meaty
golden cream to bright orange flesh and an almond-shaped pit; it is highly perishable, with a peak
season during June and July; the pit's kernel is used to flavor alcoholic beverages and confection.
Aqua Vitae - Latin, water of life, used to describe clear distilled liquors and brandies.
Arborio Rice - an ovoid, short-grain rice with a hard core, white color and mild flavor; it becomes
creamy when cooked and is used for risotto.
Areca Nut - Betel nut, East India pepper plant. It is chewed in Asia to aid digestion.
Aroma - describes flavor and fragrance, both closely related.
Arrack/Arak/Raki - strong liquor distilled in North Africa and in Arab lands. It is drunk in very
small portions.
Arrowroot - A flour used to thicken clear liquids because it does not cloud.
Artichoke - the large flowerhead of a plant of the thistle family; has tough gray-green petal-shaped
leaves with soft flesh (which is eaten) underneath, a furry choke (that is discarded) and a tender center
(called the heart which is also eaten); also known as globe artichoke.
Arugula - a leaf vegetable with dark green, spiky, dandelion-like leaves and a strong, spicy, peppery
flavor; used in salads; also known as rocket, rugula, and rucola.

Asian Pear - there are so many varieties of Asian pear that no one description can apply to them all.
Generally though this fruit is round with speckled tan skin and has a crisp, firm, grainy white texture
similar to that of a pear, an apple or at times, a water chestnut. The taste is a cross between an apple
and a pear - has a slight perfume quality. Native to China and Japan, Asian pears are also grown in
many states in the U.S. They may be eaten raw or cooked.
Asparagus - a member of the lily family with an erect stalk and small, scale-like leaves along the
stalk, capped by a ruffle of small leaves; a young stalk is tender with a slightly pungent, bitter flavor,
an apple green color and a purple-tinged tip; becomes tougher as it ages.
Aspic - a jelly produced from the stock of meat fish, fowl or a liquid held together with gelatin.
Athol Brose - a Scottish drink made of whisky, oatmeal, and cream sweetened with honey.
au Gratin - a French term referring to a dish with a browned topping of bread crumbs and/or grated
cheese; also known as gratin.
au Jus - French term for roasted meats, poultry or game served with their natural, unthickened juices.
au Naturel - dishes cooked as simply as possible and served with a minimum of accompaniments.
Avocado - a tropical fruit with a single large pit, spherical to pear shape, smooth to rough-textured
skin with a green to purplish color and yellow to green flesh with a buttery texture and high
unsaturated fat content; generally used like a vegetable and consumed raw; also known as an alligator
pear.
Baby Back Ribs - a fabricated cut of the pork primal loin; a slab of ribs weighing 1.75 pounds or less.
Backribs - a fabricated cut of the pork primal loin; consists of the ribs cut from the anterior end; also
known as country-style spareribs.
Bacon - a fabricated cut of the pork carcass, cut from the sides and belly; consists of fat interspersed
with strands of meat; it is salted and/or smoked, available sliced or in a slab.
Bagel - a dense, doughnut-shaped Jewish yeast roll; cooked in boiling water, then baked, which gives
the rolls a shiny glaze and chewy texture.
Baguette - a long, thin, crisp loaf of French bread.
Bain-marie - The French term for the cooking technique we call a water bath . It consists of placing a
container (baking pan, bowl, souffl dish, etc.) of food in a large, shallow pan of warm water, which
surrounds the food with gentle heat. The food may be cooked in this manner either in an oven or on
top of a range. This technique is designed to cook delicate dishes such as custards, sauces and
mousses without breaking or curdling them. It can also be used to keep cooked foods warm.
Bake - to cook in an oven, surrounding the food with dry heat of a specific temperature.

Bake Blind (also called blind baking) - A term for baking a pastry shell (pie crust) before it is filled.
There are two methods used. 1. The unbaked shell is first pricked all over with a fork to prevent it
from blistering and rising and then baked. 2. The unbaked shell is lined with foil or parchment paper,
then filled with dried beans or rice, clean pebbles (a French practice) or specialty pie weights made of
metal or ceramic. The weights and foil or parchment paper should be removed a few minutes before
the baking time is over to allow the crust to brown evenly.
Bake Cups - paper or foil shaped, pleated cups used to line cupcake or muffin tins to prevent batter
from sticking to the pan during the cooking process.
Baking Powder - a mixture of sodium bicarbonate and one or more acids, generally cream of tartar
and/or sodium aluminum sulfate, used to leaven baked goods; releases carbon dioxide gas if moisture
is present in a formula.
Baking Soda - sodium bicarbonate, an alkaline compound that releases carbon dioxide gas when
combined with an acid and moisture; used to leaven baked goods.
Baklava - a Middle Easter sweet rich with honey and nuts and made from filo, a paper-thin pastry in
many flaky layers.
Bamboo Shoot - the crunch tip of a young bamboo tree. It is served in Oriental dishes.
Banana - the berry of a large tropical herb; the fruit grows in clusters (hands) and is long and curving
with a brown-stained yellow skin (it is harvested while still green), a slightly sticky, floury, off-white
pulp and a distinctive sweet flavor and aroma.
Bannock - a Scottish round cake.
Barbecue (1) - to roast or broil whole, as a hog, fowl, etc. Usually done on a revolving frame over
coals or upright in front of coals. To cook thin slices of meat in a highly seasoned vinegar sauce.
Barbecue (2) - to roast meat slowly over coals on a spit or framework, or to roast in an oven, basting
intermittently with a special kind of sauce
Barding - a thin piece of fatty bacon or lard used to cover too-lean meat while it roasts.
Barley - a small, spherical grain grown worldwide and usually pearled to remove its outer husk; the
white grain has a slightly sweet, nutty, earthy flavor, chewy texture and high starch content; also
known as pearl barley.
Basil - an herb and member of the mint family; has soft, shiny light green leaves, small white flowers
and a strong, pungent peppery flavor reminiscent of licorice and cloves (other varieties are available
with flavors reminiscent of foods such as cinnamon, garlic, lemon and chocolate); available fresh and
dried; also known as sweet basil.
Basmati - an aged, aromatic, thin long-grain rice grown in the Himalayan foothills; has a creamy
yellow color, distinctive sweet, nutty aroma and delicate flavor.

Baste - to moisten the food as it cooks by spooning or brushing it at regular intervals with a liquid
such as melted fat, meat drippings, fruit juice, sauce or water. This is done to add flavor and color to
the food and to prevent drying of the surface.
Batter - a semiliquid mixture containing flour or other starch used to make cakes and breads; gluten
development is minimized and the liquid forms the continuous medium in which other ingredients are
disbursed; generally contains more fat, sugar and liquids than a dough.
Bavarian Cream - a soft, sweet egg custard mixed with gelatin and whipped cream, then flavored
with fruit.
Bay Leaves - a small tree of the laurel family native to Asia; produces firm leaves, which are shiny on
top and dull beneath; used as an herb, the leaves impart a lemon-nutmeg flavor and are usually
removed from whatever food they are used to flavor before the item is eaten.
Bean Curd - a soybean custard used in Oriental dishes.
Beat - to make a mixture smooth and introduce air by brisk regular motion that lifts mixture over and
over. To mix vigorously with a brisk motion with spoon, fork, egg beater, or electric mixer.
Bchamel - One of the "Five Mother Sauces", a French leading sauce made by thickening milk with a
white roux and adding seasonings; also known as a cream sauce and white sauce.
Beef - the meat of bovines (ex. cows, steers and bulls) slaughtered when older than 1 year; generally,
has a dark red color, rich flavor, interior marbling, external fat and a firm to tender texture.
Beer - a mild alcoholic drink made by boiling malted barley with hops and then fermenting.
Beet - a large bulbous edible root with an edible leafy green top; its color is typically garnet red but
can range from pinkish-white to deep red; also know as the garden beet, red beet and beetroot
(especially in Great Britain).
Bell Pepper - a large fresh sweet pepper with a bell-like shape, thick juicy flesh, a mild sweet flavor
and available in various colors, including green ( the most common), red ( a green bell pepper that has
been allowed to ripen), white, brown, purple, yellow and orange; also known as a sweet pepper, sweet
bell pepper and green pepper.
Beurre Manie - thickener made by combining 2 tablespoons butter with 2 tablespoons all-purpose
flour. Form into small balls. A thick, buttery paste will result. Beurre Manie is beaten into the cooking
liquid of casseroles or soups of sauces that are too thin, or that are meant to be thickened after the
cooking is almost complete.
Bibb Lettuce - a variety of butterhead lettuce with soft, pliable green leaves that have a buttery
texture and flavor and are smaller and darker than Boston lettuce leaves; also known as limestone
lettuce.
Bind - to cause a mixture to hold together by beating in an egg, sauce, or some other thickening agent

Bisque - a thick, creamy soup usually of shellfish, but sometimes made of pured vegetables.
Bite-Size - to cut into pieces which would easily fit into the mouth, approximately 1/2 inch.
Bitters - an aromatic liquid used to flavor cocktails, soft drinks, as well as soups and sweet dishes,
such as ice cream.
Black Bean - a relatively large, dried bean with black skin, cream-colored flesh and a sweet flavor;
also called a turtle bean.
Black Butter - butter, melted, clarified, and cooked until it is nut brown.
Black-Eyed Pea - the seed of a member of the pea family native to China; small and beige with a
black circular eye on the curved edge and used in Southern U.S. and Chinese cuisines; also known as
a cowpea (it was first planted in the United States as fodder).
Blackberry - a large shiny berry with a deep purple, almost black color and a sweet flavor; also
known as a bramble berry.
Blanch - to immerse food briefly into boiling water, then plunge into cold water. The process firms
flesh, heightens and sets color and flavor and loosens skin as in tomatoes intended for peeling.
Blancmange - a sweet pudding made with milk and cornstarch flavored with almonds, vanilla, rum,
or brandy.
Blend - to mix two or more ingredients together thoroughly with a spoon, beater or blender.
Blind baking (also called bake blind) - A term for baking a pastry shell (pie crust) before it is filled.
There are two methods used. 1. The unbaked shell is first pricked all over with a fork to prevent it
from blistering and rising and then baked. 2. The unbaked shell is lined with foil or parchment paper,
then filled with dried beans or rice, clean pebbles (a French practice) or specialty pie weights made of
metal or ceramic. The weights and foil or parchment paper should be removed a few minutes before
the baking time is over to allow the crust to brown evenly.
Blini - Russian buckwheat pancakes served with a variety of spreads, notably, sour cream and caviar.
Blintz - a cooked crepe stuffed with cheese or other filling.
Blueberry - a small berry native to North America; has a smooth skin, blue to blue-black color, juicy
light gray-blue flesh and a sweet flavor; eaten raw, used in baked goods or made into jams and jellies.
Body - describes a characteristic of wines. A full bodied wine is rich without bitterness, when it is a
good one.
Boil - to cook in a liquid which has reached a temperature of 212*F (100*C), or where bubbles are
rising continually and are breaking the surface.

Boiling-Water-Bath Canning Method - used for processing acid foods, such as fruit, tomatoes,
pickled vegetables, and sauerkraut. These acid foods are canned safely at boiling temperatures in a
water-bath canner.
Bok Choy - a member of the cabbage family native to Southern China; has long wide, white crunchy
stalks with tender, smooth-edged, dark green leaves; used raw, pickled or cooked; also know as baak
choy, Chinese mustard, pak choi and white mustard cabbage.
Bologna - a large, highly seasoned sausage made from pork, beef and veal; named for Bologna, Italy
(although the Italian sausage associated with that city is mortadella), available cooked and usually
served cold; also known as baloney.
Bone-in - a cut of meat containing the bone.
Bone, to - to remove bones.
Boned, boneless - a cut of meat from which the bone has been removed.
Bonbon - a sweet made of or dipped into fondant.
Borscht - soup containing beets and other vegetables; it is usually made with a meat stock base.
Boston Baked Beans - An American bean dish often made in a crock. These are small white beans
(navy or pea beans) cooked with salt pork and sweetener such as molasses, maple syrup or brown
sugar.
Boston lettuce - a variety of butterhead lettuce with soft, pliable pale green leaves that have a buttery
texture and flavor and are larger and paler than bibb lettuce leaves.
Bouillabaisse - a highly seasoned fish soup or chowder containing two or more kinds of fish.
Bouillon - clear delicately seasoned soup usually made from lean beef stock.
Bouquet - aroma, a term used to describe the fragrance of wines and other foods.
Bouquet Garni - a combination of herbs tied in cheese-cloth which are used to flavor stocks and
stews and removed before serving.
Bourbon - Named for Bourbon County, Kentucky, this all-American liquor is distilled from
fermented grain. Straight bourbon is distilled from a "mash" of at least 51 percent corn; blended
bourbon must contain not less than 51 percent straight bourbon. Sour mash bourbon is made by
adding a portion of the old mash to help ferment each new batch, in the same way that a portion of
sourdough starter is the genesis of each new batch of sourdough bread.
Bourguignon - name applied to dishes containing Burgundy and often braised onions and
mushrooms.

Bowl - a round vessel used for preparing and serving foods, especially those with a liquid or
semiliquid texture.
Boysenberry - a blackberry, raspberry and loganberry hybrid named for its progenitor, horticulturist
Rudolph Boysen; shaped like a large raspberry; has a purple-red color and a rich, sweet, tart flavor.
Choose boysenberries that are firm and uniform in size. Discard shriveled or moldy berries. Do not
wash until ready to use, and store (preferably in a single layer) in a moistureproof container in the
refrigerator for 2 to 3 days.
Braise - to cook meat by searing in fat, then simmering in a covered dish in small amount of moisture.
Bran - the tough, outer covering of the endosperm of various types of grain kernels; has a high fiber
and B vitamin content and is usually removed during milling; used to enrich baked goods and as a
cereal and nutrient supplement.
Bratwurst - a fresh German sausage made from pork and veal, seasoned with ginger, nutmeg and
coriander or caraway seeds.
Bread - 1. A food baked from a dough or batter made with flour or meal, water or other liquids and a
leavener. 2. To coat a food with flour, beaten eggs and bread crumbs or cracker crumbs before
cooking.
Bread Flour - is an unbleached, specially formulated, high-gluten blend of 99.8 percent hard-wheat
flour, a small amount of malted barley flour (to improve yeast activity) and vitamin C or potassium
bromate (to increase the gluten's elasticity and the dough's gas retention). It is ideally suited for yeast
breads.
Brine - a solution of salt and water used in pickling. Brine draws natural sugars and moisture from
foods and forms lactic acids which protects them against spoilage. Usually the strongest brine used in
food processing is a 10% solution, made by dissolving 1.5 cups of salt in 1 gallon of liquid, or 6
tablespoons of salt for each quart of liquid.
Brioche - a yeast-raised cake baked to a rich brown usually circular in shape, with a smaller round on
top. It is different from other raised doughs in that eggs are added, giving it a characteristic golden
tinge, also it is raised in the refrigerator overnight.
Broccoflower - a light green cauliflower that is a cross between broccoli and cauliflower, with a
milder flavor than either vegetable.
Broccoli - Italian for cabbage sprout and used to describe a member of the cabbage family with a tight
cluster (called a curd) of emerald green florets on top of a stout, paler green edible stalk with dark
green leaves.
Broil - to cook the food by placing it a measured distance below direct, dry heat. Most ovens have a
broiler section that is used to cook meats, fish and poultry or melt or brown foods.
Broth - a thin soup, or a liquid in which meat, fish, of vegetables have been cooked.

Brown - to produce a brown surface on a food by use of relatively high heat for a brief period of time,
giving the food an appetizing color and a richer flavor, keeping the interior moist by sealing in the
natural juices.
Brown Sugar - soft, refined sugar with a coating of molasses; can be dark or light, coarse or fine.
Brownie - a cake-like, chewy bar cookie, usually made with chocolate and garnished with nuts.
Bruise - to partially crush an ingredient, such as herbs, to release flavor for seasoning food.
Brunoise - finely diced or shredded vegetables, usually cooked in butter or stock, and used to flavor
soups and sauces.
Burrito - a flour tortilla made with a filling.
Butter - a fatty substance produced by agitating or churning cream; contains at least 80% milkfat, not
more than 16% water and 2 to 4% milk solids; melts into a liquid at approx. 98*F (38*C) and reaches
the smoke point at 260*F (127*C).
Butterfly - to cut food almost in half so that when flattened the two halves resemble butterfly wings.
Buttermilk - 1. Fresh, pasteurized skim or lowfat cow's milk cultured (soured) with Streptococcus
lactis bacteria; also known as cultured buttermilk. 2. Traditionally, the liquid remaining after the
cream was churned into butter.
Butternut Squash - a large, elongated pear-shaped squash (Caryoka nuciferum) with a smooth
yellow to butterscotch-colored shell, an orange flesh and a sweet, nutty flavor.
Butterscotch - 1. A flavor derived from brown sugar and butter, used for cookies, candies, sauces and
the like. 2. A hard candy with the flavor of butterscotch.
Cabbage, green - the common market cabbage (Brassica olercaea) with a large, firm spherical head
of tightly packed pale green waxy leaves; flat and conical heads are also available; also known as the
common cabbage. Other varieties include white and red.
Cacao - Native South American tree whose seeds are fermented and processed to make cocoa and
chocolate.
Cacciatore - Italian for hunter and used to describe any stew-like dish flavored with onions, herbs,
mushrooms, tomatoes and sometimes wine (ex. Chicken cacciatore).
Cake - in the United States, a broad range of pastries, including layer cakes, coffee cakes and
gateaux; it can refer to almost anything that is baked, tender, sweet and sometimes frosted.
Cake Flour - a low-protein wheat flour used for making cakes, pastry doughs and other tender baked
goods.
Calamari - Small squid.

California Jack cheese (also called Monterey Jack cheese) - Originated in Monterey, California, thus
the name. It is also called California Jack or simply Jack cheese. It is a member of the Cheddar family
and is a mild, white cheese aged only three to six weeks. The texture of Monterey Jack cheese
depends on the type of milk used. If whole milk is used, the cheese will be semi-soft; if skim milk is
used, it will be harder and can be used for grating. It has a mild, somewhat bland flavor. It has good
melting properties, making it excellent for sandwiches as well as for cooked dishes. Some versions
contain flavorings such as jalapeo pepper, black pepper, garlic, vegetable and dill.
Calmondin - A citrus tree cultivated for its naturally high concentration of vitamin C. It also is used
as a base for artificial flavorings.
Canaps - Garnished bite-sized rounds of bread or vegetables (cucumber, zucchini) served with
cocktails and at buffets.
Candy Thermometer - a kitchen tool used to determine heat levels in the cooking of candy, jams,
and preserves.
Cane Syrup - a thick, sweet syrup; the result of an intermediate step in the sugarcane refining process
when the syrup is reduced.
Cannellini - large, elongated kidney-shaped beans grown in Italy; have a creamy white color and are
used in soups and salads; also known as white kidney beans.
Cantaloupe, American - a muskmelon with a raised netting over a smooth grayish-beige skin, pale
orange flesh, large seed cavity with many seeds and a sweet, refreshing, distinctive flavor; also known
as a netted melon or nutmeg melon.
Capellini - Italian for fine hair; used to describe extremely fine spaghetti.
Capers - the unopened flower buds of a shrub (Capparis spinosa) native to the Mediterranean region;
after curing in salted white vinegar, the buds develop a sharp salty-sour flavor and are used as a
flavoring and condiment.
Capon - a rooster castrated before it is 8 weeks old, fattened and slaughtered before it is 10 months
old; has a market weight of 4 to 10 pounds (1.8 to 4.5 kg), soft, smooth skin, a high proportion of light
to dark meat, a relatively high fat content and juicy, tender, well-flavored flesh.
Cappuccino - an Italian beverage made from equal parts espresso, steamed milk and foamed milk,
sometimes dusted with sweetened cocoa powder or cinnamon; usually served in a large cup.

Caramel - 1. A substance produced by cooking sugar until it becomes a thick, dark liquid; its color
ranges from golden to dark brown; used for coloring and flavoring desserts, candies; sweet and savory
sauces and other foods. 2. A firm, chewy candy made with sugar, butter, corn syrup and milk or
cream.
Caramelize - to cook white sugar in a skillet over medium heat, stirring constantly, until the sugar
forms a golden-brown syrup.

Carbohydrates - the food group containing sugars, starches, and cellulose.

Carbonnades - a French beef stew cooked with beer.
Carrageen / Carraghen Moss - an edible seaweed; Irish moss.
Carrot - a member of the parsley family (Daucus carota); has lacy green foliage, an edible orange
taproot with a milk sweet flavor and crisp texture, a tapering shape and comes in a variety of sizes.
Casserole - an ovenproof baking dish, usually with a cover; also the food cooked inside it.
Cauliflower - a member of the cabbage family (Brassica oleracea); has a head (called a curd) of
tightly packed white florets (a purple variety is also available) partially covered with large waxy, pale
green leaves on a white-green stalk; some varieties have a purple or greenish tinge.
Cayenne; Cayenne Pepper - 1. A hot pungent peppery powder blended from various ground dried
hot chiles and salt, has a bright orange-red color and fine texture; also known as red pepper. 2. A dried
thin, short chile with a bright red color, thin flesh and hot, tart acidic flavor; usually used ground.
Charlotte - a molded dessert containing gelatin, usually formed in a glass dish or a pan that is lined
with ladyfingers or pieces of cake.
Castor / Castor Sugar - English term for superfine granulated sugar.
Caviar - the salted roe of sturgeon. Red caviar is the salted roe of salmon, and considered a less
desirable substitute.
Celery - developed in 16th-century Italy, this vegetable (Apium graveolens) grows in bunches of long
stringy curved stalks or ribs surrounding a tender heart; can be eaten raw, cooked or used as a
flavoring. There are two principal celery varieties; Pascal (which is pale green) and golden (which is
creamy white).
Celery Salt - a seasoning blend of ground celery seeds and salt.
Celery Seeds - the seeds of the herb lovage; they are small and brown and are used in pickling and as
a flavoring.
Cpe - a delicious mushroom.
Chambrer - a French term used to describe the gradual raising of the temperature of wines from the
cool wine cellar to room temperature. Slightly warmer, the wine flavor is more pungent.
Chantilly - heavy cream whipped then sweetened and flavored with vanilla. Also, a sauce with
whipped cream added
Charlottes - mold of biscuits, sponge cake, ladyfinger, etc., or sliced bread, filled with a custard
cream and fruit.

Chasseur - game or poultry served hunter style, with a rich red wine sauce, or a white wine sauce,
including mushrooms and shallots.
Chteau Bottled - wine bottled at the chteau where it was grown and made. Usually this means a
superior wine, one with a distinct flavor of its own. Other wines are the result of grapes grown in a
region and brought together at the vintners for handling. The results are less distinguished, though
these regional wines may be very good.
Cheddar, American - a firm cheese made from whole cow's milk (generally pasteurized) produced
principally in Wisconsin, New York and Vermont; ranges from white to orange in color and its flavor
from mild to very sharp.
Cheese - dairy products made from milk curds separated from the whey; numerous varieties are found
worldwide.
Cheesecake - a rich, smooth dessert made by blending cream cheese, cottage cheese or ricotta with
sugar, eggs and other flavorings, then baking; usually prepared in a springform pan dusted with
cookie crumbs or ground nuts; the baked dessert is often topped with sour cream or fruit.
Cherry - a small stone fruit from a tree of the Prunus genus, grown in temperate climates worldwide;
there are two principal types: sour and sweet; both types are generally available fresh, dried, canned
and frozen.
Cherrystone Clam - clams 3 inches long.
Cherry Tomato - a small spherical tomato with a bright red or yellow skin; the yellow-skinned
variety has a less acidic and blander flavor than the red-skinned variety.
Chestnut - the nut of the sweet chestnut tree (Castanea sativa); edible when cooked, it has a dark
brown outer shell, a bitter inner skin, a high starch content and is used in savory and sweet dishes.
Chicken - one of the principal USDA-recognized kinds of poultry; any of several varieties of
common domestic fowl used for food as well as egg production; has both light and dark meat and
relatively little fat.
Chicken, broiler-fryer - a chicken slaughtered when 13 weeks old; has a soft, smooth-textured skin,
relatively lean flesh, flexible breastbone and an average market weight of 3.5 pounds (1.5 kg).
Chicken, roaster - a chicken slaughtered when 3 to 5 months old; has a smooth-textured skin, tender
flesh, a less flexible breastbone than that of a broiler and an average market weight of 3.5 to 5 pounds
(1.5 to 2 kg).
Chickpea - a somewhat spherical, irregular-shaped pea-like seed of a plant (Licer arieinum) native to
the Mediterranean region; has a buff color, firm texture and nutty flavor; used in Mediterranean and
Middle Eastern cuisines in soups, stews and salads, it is also roasted and eaten as a snack; also know
as ceci and garbanzo bean.

Chiffonade - finely cut vegetable strips used to garnish soups, raw, or simmered in butter. Lettuce and
sorrel often are used in this manner.
Chili (Chile) Powder - pure ground dried chiles; depending on the variety used, its flavor can range
from sweet and mild to pungent and extremely hot and its color from yellow-orange to red to dark
brown; used as a flavoring.
Chili; Chili (Chile) Pepper; Hot Pepper - the fruit of various plants of the capsicum family; a chile
can have a mild to fiery hot flavor (caused by the capsaicin in the pepper's placental ribs) with
undertones of various fruits or spices. A fresh chile is usually yellow, orange, green or red, and its
shape can range from thin, elongated and tapering to conical to nearly spherical; a dried chile, which
is sometimes referred to by a different name than its fresh version, is usually more strongly flavored
and darker colored.
Chiles Relleos - hot green peppers stuffed with cheese and dipped in batter and fried.
Chilled - a food that has been refrigerated, usually at temperatures of 30 to 40F(-1 to +4C).
Chipotle - a dried, smoked jalapeo; this medium-sized chile has a dull tan to dark brown color with a
wrinkled skin and a smoky, slightly sweet, relatively milk flavor with undertones of tobacco and
chocolate.
Chippolata - common name for a tiny sausage, this originally described a garnish of chestnuts,
glazed vegetables, and small sausages.
Chitterlings - part of the small intestine of a pig, cooked.
Chives - An herb and member of the onion family (Allium schoenprasum), with long, slender, hollow,
green stems and purple flowers; have a mild onion flavor and are generally used fresh, although dried,
chopped chives are available; also know as Chinese chives, flowering chives and kucha.
Chocolate - roasted, ground, refined cacao beans used as a flavoring, confection or beverage.
Chocolate, white - a confection made of cocoa butter, sugar and flavorings; does not contain cocoa
solids.
Chop - to cut into pieces of roughly the same size, either small (finely chopped) or larger (coarsely
chopped). Also, rib section of beef, lamb, pork, or other animals.
Choux Pastry - Also called choux paste, pte choux and cream-puff pastry, this special pastry is
made by an entirely different method from other pastries. The dough, created by combining flour with
boiling water and butter, then beating eggs into the mixture, is very sticky and pastelike. During
baking, the eggs make the pastry puff into irregular domes (as with cream puffs). After baking, the
puffs are split, hollowed out and filled with a custard, whipped cream or other filling. Besides cream
puffs, choux pastry is used to make such specialties as clairs, gougre and profiteroles.
Chutney - from the Hindi chatni, it is a condiment made from fruit, vinegar, sugar and spices; its
texture can range from smooth to chunky and its flavor from mild to hot.

Cider Vinegar - vinegar of unprocessed apple cider.

Cilantro - the dark green lacy leaves of the cilantro plant; used as an herb, they have a sharp, tangy
fresh flavor and aroma and are used fresh in Mexican, South American and Asian cuisines; also
known as Chinese parsley.
Cinnamon - a spice that is the inner bark of the branches of a small evergreen tree (Cinnamonum
zeylanicum) native to Sri Lanka and India; has an orange-brown color and a sweet, distinctive flavor
and aroma; usually sold in rolled-up sticks (quills) or ground and is used for sweet and savory dishes
and as a garnish; also known as Ceylon cinnamon.
Citric Acid - an organic acid common to citrus fruits and used in preserving, retaining color or
flavoring drinks.
Citron - a fruit likened to an overgrown knobbly lemon, it is famed for its peel, which is used in
marmalades, candies and fruit cakes.
Clarified Butter - butter that has been melted and chilled. The solid is then lifted away from the
liquid and discarded.
Clarify - to make a liquid clear and free of sediment. Clarification heightens the smoke point of
butter. Clarified butter will stay fresh in the refrigerator for at least 2 months.
Clove - 1. A spice that is the dried, unopened flower bud of a tropical evergreen tree (Eugenia
aromatica); has a reddish-brown color, a nail shape and an extremely pungent, sweet, astringent
flavor; available whole or powdered. 2. A segment of a bulb, such as garlic.
Coarsely Chop - to cut food into small pieces, about 3/16 inches (1/2 cm) square.
Coat - to cover a food completely with an outer "coating" of another food or ingredient.
Cocoa Powder - a brown, unsweetened powder produced by crushing cocoa nibs and extracting most
of the fat (cocoa butter); it is used as a flavoring; also known as unsweetened cocoa.
Cocoa Powder, Dutch process - coca powder that has been treated with an alkali to neutralize its
natural acidity; darker and milder than a nonalkalized powder.
Cobbler - a deep-dish fruit pie with a top crust of biscuit dough. Also, a tall drink made of rum,
whiskey or claret and garnished with citrus slices or mint or fennel.
Cockle - a small mollusk related to the oyster, usually eaten boiled with condiments or in a sauce.
Cocktail - an appetizer; either a beverage or a light, highly seasoned food served before meal.
Coconut, dried - the shredded or flaked flesh of the coconut; often sweetened; also known as copra.
Coconut Milk (and Coconut Cream) - Are sometimes called for in recipes, particularly in curried
dishes. Coconut milk is made by combining equal parts water and shredded fresh or desiccated

coconut meat and simmering until foamy. The mixture is then strained through cheesecloth, squeezing
as much of the liquid as possible from the coconut meat. The coconut meat can be combined with
water again for a second, diluted batch of coconut milk. Coconut cream is made in the same manner,
but enriches the mix by using 1 part water to 4 parts coconut. Milk can be substituted for water for an
even richer result. Discard the coconut meat after making these mixtures. Coconut milk and cream
also come canned and may sometimes be found frozen in Asian markets and some supermarkets. Do
not confuse sweetened "cream of coconut", used mainly for desserts and mixed drinks, with
unsweetened coconut milk or cream.
Cod - a large family of saltwater fish, including Atlantic cod, Pacific cod, pollock, haddock, whiting
and hake; generally, they have a milk, delicate flavor, lean, white flesh and a firm texture and are
available fresh, sun-dried, salted or smoked.
Coddle - to gently poach in barely simmering liquid.
Coleslaw - a salad of Dutch origin made from shredded cabbage and sometimes onions, sweet
peppers, pickles and/or bacon bound with a mayonnaise, vinaigrette or other dressing and sometimes
flavored with herbs.
Collard Greens - a leafy, dark green vegetable with paddle-like leaves that grow on tall tough stalks;
the leaves have a flavor reminiscent of cabbage and kale.
Combine - to mix two or more ingredients together.
Compote - mixed fruit, raw or cooked, usually served in compote dishes.
Condiments - seasonings that enhance the flavor of foods with which they are served.
Confectioners' Sugar - refined sugar ground into a fine, white, easily dissolved powder; also known
as powdered sugar and 10X sugar.
Consomm - clear broth that is made from meat.
Convection Cooking - convection ovens use a small fan in the rear of the oven to circulate air all
around the food to cook it quickly and more evenly. Cooking times are generally reduced by 25%.
Most manufacturers suggest that you reduce the cooking temperature given in the recipe by 25
degrees and bake it for the time specified.
Convection oven - an electric oven in which heat is circulated rapidly around the cooking foods by
means of a fan, resulting in fast crisping and browning.
Converted rice - rice that is pressure-steamed and dried before milling to remove surface starch and
help retain nutrients; has a pale beige color and the same flavor as white rice; also known as parboiled
rice.
Cookie sheet - a flat, firm sheet of metal, usually aluminum, with open sides on which cookies,
biscuits and other items are baked.

Cookies - small, sweet, flat pastries, usually classified by preparation or makeup techniques as drop,
icebox, bar, cutout, pressed and wafer.
Cool - to allow a food to sit until it is no longer warm to the touch.
Cooling rack - a flat grid of closely spaced metal wires resting on small feet; used for cooling baked
goods by allowing air to circulate around the food.
Coq au vin - a French dish of chicken, mushrooms, onions, and bacon or salt pork cooked in red
wine.
Coral - the roe of female lobsters. It turns bright red when cooked and is used in sauces.
Cordon bleu - a dish consisting of thin boneless chicken breasts or veal scallops separated by a thin
slice of prosciutto or other ham and Emmenthal-style cheese, breaded and sauted.
Core - to remove the central seeded area from a fruit.
Corked / Corky - description of wine whose flavor has been tainted by the odor of the cork. Corked
also means a wine bottle with the cork in.
Coriander - yhe tiny yellow-tan ridged seeds of the cilantro plant (Coriandrum sativum); used as a
spice, they have a flavor reminiscent of lemon, sage and caraway, are available whole or ground and
are used in Middle Eastern, Indian and Asian cuisines and pickling spice blends. See cilantro.
Corn - a tall, annual plant native to the western hemisphere producing white, yellow, blue or
multicolored grains arranged on a cob; consumed as a vegetable when young and available fresh,
canned or frozen, or dried and ground into cornmeal; also known as maize.
Corn Flour - finely ground cornmeal; has a white or yellow color and is used as a breading or in
combination with other flours.
Corn Oil - a pale yellow oil obtained from corn endosperms; odorless, almost flavorless, high in
polyunsaturated fats with a high smoke point; a good medium for frying, also used in baking,
dressings and to make margarine.
Corn Syrup - a thick, sweet syrup derived from cornstarch, composed of dextrose and glucose;
available as clear (light) or brown (dark), which has caramel flavor and color added.
Corned - meat that has been cured in a brine solution.
Corned Beef - beef, usually a cut from the brisket or round, cured in a seasoned brine; has a grayishpink to rosy red color and a salty flavor; also known as salt beef.
Cornmeal - dried, ground corn kernels (typically of a variety known as dent); has a white, yellow or
blue color, gritty texture, slightly sweet, starchy flavor and available in three grinds (fine, medium and
coarse); used in baking, as a coating for fried foods or cooked as polenta.

Cornstarch - a dense, very fine powdery flour made from ground corn endosperm and used as a
thickening agent.
Court Bouillon - a seasoned broth made with water and meat, fish or vegetables, and seasonings.
Couscous -small, spherical bits of semolina dough that are rolled, dampened and coated with a finer
wheat flour; a staple of the North African diet.
Cradle - a wicker basket used to decant wine.
Crayfish - a freshwater crustacean similar to lobster but smaller. The salt water variety is know as
spiny lobster.
Cream - a component of milk with a milkfat content of at least 18%; has a slight yellow to ivory
color, is more viscous and richer tasting than milk and can be whipped to a foam; rises to the top of
raw milk; as a commercial product it may be pasteurized or ultrapasteurized and may be
homogenized.
Cream, to - to blend together, as sugar and butter (or shortening), until mixtures takes on a smooth,
creamy texture.
Cream Cheese - a fresh, soft, mild, white cheese made from cow's cream or a mixture of cow's cream
and milk (some goat's milk cream cheese are available); used for baking, dips, dressings, confections
and spreading on bread products; must contain 33% milkfat and not more than 55% moisture and is
available, sometimes flavored, in various-sized blocks or whipped.
Cream Puff - A small, hollow puff made from Choux Pastry (cream-puff pastry) filled with
sweetened whipped cream or custard.
Cream, Whipped - cream that has been whipped until it is stiff.
Creme de Cacao - a chocolate-flavored liqueur.
Cream of Tartar - Cream of tartar is a fine white powder used mainly used to improve the stability
and volume of beaten egg whites. It is also used to give some candies and frosting a creamier
consistency. An interesting fact is its origin, cream of tartar is actually derived from crystalline acid
deposits on the inside of wine barrels.
Crme Frache - this is cream so thick it is a solid. It can be thinned with large amounts of heavy
cream and still remain relatively thick. It is served in France, thinned, with berries, particularly wild
strawberries, and with other desserts. A substitute is whipping cream mixed with an equal volume of
sour cream and allowed to thicken at room temperature for a few hours.
Crpes - Very thin pancakes.
Crimp - to seal pastry edges together by pinching.

Crisp-Tender - Doneness description of vegetables cooked until they retain some of the crisp texture
of the raw food.
Croissant - French breakfast bread pastry, delicate, flaky and rich. The dough s yeast-raised, then
rolled out, spread with soft butter, folded into thirds, rolled out again and buttered, then rolled out yet
again, to make a layered puff pastry.
Crookneck Squash - a summer squash with a long slender neck and bulbous body, pale to deep
yellow skin with a smooth to bumpy texture, creamy yellow flesh and mild, delicate flavor; also
known as yellow squash.
Croquette - minced food, shaped like a ball, patty, cone, or log, bound with a heavy sauce, breaded,
and fried.
Croutons - cubes of bread, toasted or fried, served with soups or salads.
Crudits - French word for an American cocktail appetizer of raw vegetables served with a dip.
Cruller - a doughnut of twisted shape, very light in texture.
Crumb - to moisten food with an adhesive liquid such as milk, beaten egg or batter, then roll it in
bread or cracker crumbs.
Crumble - to break food into smaller pieces, usually by hand.
Crumpet - the original English muffin.
Crustacean - a shellfish, for instance, shrimp, lobster, crab, crayfish.
Crystalize - to preserve fruit, fondant, and edible flowers with a boiled sugar.
Cube - to cut food into small cube shapes, larger than diced, usually about 1/2 inch
Cube Steak - meat tenderized by scoring the surface with a pattern of squares or cubes.
Cucumber - the edible fleshy fruit of several varieties of a creeping plant (Cucumis sativus); most
have a dark green skin and creamy white to pale green flesh; generally divided into two categories:
pickling and slicing.
Cuitlacoche - (also spelled huitlacoche) is a fungus which grows naturally on ears of corn (Ustilago
maydis). The fungus is harvested and treated as a delicacy. The earthy and somewhat smoky fungus is
used to flavor quesadillas, tamales, soups and other specialty dishes.
Cumin - a spice that is the dried fruit (seed) of a plant in the parsley family (Cuminum cyminum),
native to the Middle East and North Africa; the small crescent-shaped seeds have a powerful, earthy,
nutty flavor and aroma and are available whole or ground in three colors (amber, white and black);
used in Indian, Middle Eastern and Mexican cuisines.

Cup - a unit of measure in the U.S. system equal to 8 fluid ounces.

Cupcake - a small individual-sized cake baked in a mold such as a muffin pan, usually frosted and
decorated.
Curacao - an orange-flavored liqueur.
Curd - a solid milk product that develops as milk sours and separates into solids (curd) and liquid
(whey). In cheese-making, it is induced by the addition of acid or tennet.
Curing - to preserve meat, fish, or cheese with salt or by drying and or smoking.
Curry Powder - an American or European blend of spices associated with Indian cuisines, the flavor
and color vary depending on the exact blend; typical ingredients include black pepper, cinnamon,
cloves, coriander, cumin, ginger, mace and turmeric, with cardamom, tamarind, fennel seeds
fenugreek and /or chile powder sometimes added.
Custard - a cooked or baked mixture mainly of eggs and milk. It may be sweetened to use as a
dessert or flavored with cheese, fish, etc., as an entre.
Cut - to divide a food into smaller portions, usually with a knife or scissors.
Cut in, to - to incorporate by cutting or chopping motions, as in cutting shortening into flour for
pastry.
Cutlet - a small piece of meat cut from the leg or rib of veal or pork, or a croquette mixture made into
the shape of a cutlet.

Daikon - a Japanese radish.

Damson - a type of plum best used in cooking or for jams and jellies.
Dash - a seasoning measure indicating a scant 1/8 teaspoon or less.
Dashi - a clear fish stock which is the basis of Japanese dishes.
Date - the fruit of a palm tree (phoenix dactylifera) native to the Middle East and Mediterranean
region; most varieties are long and ovoid (some are more spherical) with a thin papery skin that is
green, becoming yellow, golden brown, black or mahogany red when ripe, extremely sweet flesh with
a light brown color, chewy texture and a single, long, narrow seed; eaten fresh or dried.
Daubiere - a cooking pot with a tight-fitting lid used for braising.
Decant - to pour a liquid, generally wine, from one container to another. Red wine is decanted to
remove the sediment deposited during the aging process.

Deep-Fat-Frying - to cook in hot fat (about 360 degrees) that is deep enough for food to float usually a minimum of 3 inches..
Deglaze - to pour hot stock, wine, or water on the degreased sediment left in the roasting or frying pan
in which meat has cooked. The purpose of deglazing is to dissolve the caramelized juices of meats
dropped during the cooking process. This process is the secret of rich gravies, and a vital step in
making good casseroles and soups.
Degrease - to skim the fat from the top of a liquid such as a sauce or stock.
Dehydration - a process that removes the water content from food.
Demi-Glaze - a rich brown sauce or gravy made by reducing meat stock.
Demijohn - a large glass wine container which can hold up to 10 gallons.
Demi-Sec - a distinctive type of sweet champagne.
Demitasse - a small cup of coffee served after dinner.
Dessert wine - any sweet wine, or a wine that has been fortified by the addition of brandy.
Devein - to remove the gritty, grey-black vein running down the curved top of the shelled shrimp by
slitting the top of the shrimp open and pulling it out.
Devil, to - to prepare with spicy seasoning or sauce, for instance mustard and cayenne.
Devonshire Cream - a smooth English clotted cream, akin to crme frache.
Dhal - the Indian name for lentils.
Dice - to cut food into tiny cubes, usually about 1/4 inch.
Digester - the pressure cooker of the seventeenth and eighteenth centuries.
Digestives - liquids or cordials often made with herbs and said to aid digestion. Usually drunk at the
end of a meal.
Dijon - a French prepared mustard made in the Dijon region from black or brown mustard seeds,
blended with salt, spices and white wine or verjuice; has a clean sharp, medium-hot flavor, yellowgray color and creamy texture
Dill - an annual plant and a member of the parsley family (Anethum graveolens); the feathery leaves
have a parsley-like flavor with overtones of anise and are used fresh or dried as an herb; the flat, oval,
brown seeds have a slightly bitter caraway-like flavor, also with overtones of anise, and are used as a
spice.
Dilute - to make a food less concentrated or strong by adding liquid.

Dip - a thick creamy sauce or condiment, served hot or cold, to accompany raw vegetables, crackers,
processed snack foods such as potato chips or the like, especially as an hors d'oeuvre; usually made
with a mayonnaise, sour cream or cream cheese base and flavorings.
Dissolve - to mix a dry substance with liquid until the dry substance becomes a part of the solution.
Distilled Water - water from which all gases and minerals have been removed.
Divinities - fudge, made with brown or white sugar.
Dobos Torte - a layer cake rich with chocolate cream and caramel.
Dogfish - a common name for a species of small shark valuable for vitamin C in its liver oil.
Dolci - Italian for sweet dishes.
Dot - to randomly distribute small bits of one food (usually butter) on the surface of another food.
Dough - a mixture of flour and other ingredients used in baking and often stiff enough to cut into
shapes; has a low moisture content and gluten forms the continuous medium into which other
ingredients are embedded; generally has less fat, sugar and liquid than a batter.
Doughnuts - a sweet cake fried in deep fat, and made of yeast-leavened or baking powder-raised
dough.
Double Boiler - two saucepans, one of which fits into the top of the other. The lower pan is partially
filled with water kept boiling or near boiling to keep the food in the upper pan cooking without
excessive or uneven heat.
Drage - colored sugar-coated nuts or candies.
Drain - to allow a liquid to withdraw from, pour out of, or pour off an item, sometimes with the use
of a strainer or colander.
Draw - to remove the entrails of poultry, game.
Drawn Butter - melted butter, sometimes clarified butter.
Dredge - to coat lightly with a dry ingredient, for instance, flour, sugar, bread crumbs, or cornmeal.
Dress - to draw and clean a fowl for cooking. Also, to add dressing to a salad; to garnish.
Drippings - the fat, juices, and other residues separated from meat during cooking and left in the pan,
or crusted onto the bottom of the pan. What actually happens is that the substance in the animal juices
caramelizes, just as sugar does, on the bottom of a hot pan. Diluting and scraping these up, the cook
created the basis for the flavor of the best stews and soups and gravies. Drippings from roasts or
sauted meats in cast iron utensils caramelize exceptionally well, and make possible tastier casseroles
and gravies.

Dry Ice - used for refrigeration, this crystallized carbon dioxide is ice that does not produce water
when melted. Dont touch with bare hands and avoid prolonged breathing in an atmosphere saturated
by melting dry ice.
Duchesse - a term for potatoes pured with milk and butter.
Dumpling - a small ball of dough or bread or potatoes, steamed, or simmered in a stew or soup.
Sweet dumplings are usually baked and contain fruit.
Dundee Cake - a rich fruitcake covered with blanched almonds.
Durum Wheat - a variety of hard wheat used for making pasta.
Dust - to lightly sprinkle with a dry ingredient, such as flour.
Dutch Oven - a cast iron pot with a tightly fitting lid used to braise and sometimes to bake.
Duxelles - a hash of minced mushroom, shallots and herbs simmered in butter, used to flavor soups,
sauces, and stuffings or to garnish.
Dredge - to coat with something, usually flour or sugar.
Drippings - fat and liquid resulting from cooking meat.
Drizzle - to sprinkle drops of liquid lightly or pour a very fine stream of liquid over food.
Duck - one of the principal USDA-recognized kinds of poultry; any of several varieties of
domesticated web-footed swimming birds used for food; has a high percentage of bone and fat to
meat, fatty skin, no light meat and a rich flavor; significant varieties include the Long Island duck and
muscovy duck.
Farce - stuffing.
Fahrenheit - a temperature scale with 32F as the freezing point of water and 212F as its boiling
point (to convert to Celsius, subtract 32 from the Fahrenheit, multiply by 5 and divide by 9).
Fajitas - a Mexican-American dish consisting of strips of skirt steak marinated in lime juice, oil,
garlic, red pepper and then grilled; the diner wraps the meat in a flour tortilla and garnishes it with
items such as grilled onions, peppers, guacamole, pico de gallo, refried beans, sour cream and salsa;
chicken, pork, fish and shellfish (usually shrimp) can be substituted.
Farfalle - Italian for butterfly; used to describe bow-shaped pasta.
Farfel - a soup garnish made of minced noodle dough.
Fell - a thin, papery tissue found on the outside of the surface of a leg of lamb.

Fennel - a perennial plant (Foeniculum vulgare) with feathery foliage and tiny flowers; the plant's
oval, green-brown seeds have prominent ridges, short, hair-like fibers and a weak, anise-like flavor
and aroma and are available whole and ground; used in baked goods and savory dishes in Italian and
Central European cuisines and to flavor alcoholic beverages.
Fenugreek - an Asiatic herb with a bitter celery-like flavor. Its chief use is in curry powders and
stews.
Feta - 1. A soft Greek cheese made from ewe's milk (or occasionally, goat's milk) and pickled in
brine; has a white color, crumbly texture and salty, sour, tangy flavor. 2. A soft, white, flaky American
feta-style cheese made from cow's milk and stored in brine.
Fettuccine - Italian for small ribbons; used to describe thin, flat ribbons of pasta; sold as straight
ribbons or loosely bent and curled.
Fig - a variety of oblong or pear-shaped fruits (Ficus carica) that grow in warm climates; generally,
they have a thick, soft skin that is green, yellow, orange or purple, tannish-purple flesh with a sweet
flavor and many tiny edible seeds; available fresh or dried.
Fil - powder made of sassafras leaves used to season and thicken foods.
Filet or Fillet - a boneless cut of meat, poultry or fish.
Fillet Mignon - a small cut of beef taken from the end of the fillet, considered by many to be the most
elegant steak of all. It is very tender and sweet, but lacks the flavor of a steak with bone in.
Filo - in Greece, philo is the very flaky, buttery pastry made by layering dough with shortening and
rolling it and rerolling it.
Fine - term used for good brandy.
Finely - very small, as in finely chopped, but not as small as minced.
Fines Herbes - French, fine herbs, usually a mixture of parsley, chives, tarragon, and chervil used
to flavor omelets and in casseroles and soups.
Finnochio - also fennel in Florence; an herb with a licorice flavor, used as is celery and in
Mediterranean cooking.
Finger Bowls - bowls half-filled with warm water which may be scented with roses or a slice of
lemon. Served to diners to rinse their hands in after a course in which the fingers were used to eat
(lobsters, oyster, or artichokes, or example).
Fish - any thousands of species of aquatic vertebrates with fins for swimming and gills for breathing,
found in saltwater and freshwater worldwide, most are edible; fish are classified by bone structure as
flatfish or round fish.
Fizz - a sweet effervescent summer drink made of gin and a carbonated beverage.

Flake - to break off small pieces or layers of food, usually with a fork; often used as a test for
doneness when cooking fish.
Flambe - to flame, using alcohol as the burning agent; flame causes caramelization, enhancing flavor.
Flamber - to cover or combine food with heated liquor, then set alight, and serve flaming. It also
means to singe. Heating the liquor first is the secret to keeping the flame going.
Flan - in France, a pastry filled with fruit, cream or custard; in Spain, a set custard usually served with
a caramel sauce.
Flapjacks - in the United States and Canada a another name for pancakes, griddlecakes and hotcakes.
In England and Scotland, a name for drop scones.
Flatbrod - flat bread of Norwegian origin, it is wafer-thin, and made from whole grain and served
with salad, cheese or soup.
Flavor - to add seasoning or other ingredients to a food or beverage to improve change or add to the
taste.
Flavoring - an item that adds a new flavor to a food and alters its natural flavors; flavorings include
herbs, spices, vinegars and other condiments.
Flip - a sweet drink containing alcohol and eggs. Originally, it was a heated drink but a cold flip is
more common today.
Florets - the small, closely-clustered "flowering" part of a food, such as broccoli or cauliflower.
Florentine - food set on a bed of cooked spinach and usually covered with a cream sauce and baked.
From Florence, Italy.
Flour - 1. Powdery substance of varying degrees of fineness made by milling wheat, corn, rye or
other grains or grinding dried vegetables (ex. mushrooms), fruits (ex. plantains) or nuts (ex.
chestnuts). 2. To coat with flour.
Flute - to make a decorative edge on pastry. Also to cut vegetables, fruit or other foods in a decorative
manner. Also a long loaf of French bread.
Flummery - 1. A sweet soft pudding made of stewed fruit (usually berries) thickened with cornstarch.
2. Old-time British flummeries were made by cooking oatmeal until smooth and gelatinous; sweetener
and milk were sometimes added. In the 18th century, the dish became a gelatin-thickened, cream- or
milk-based dessert, flavored generously with sherry or Madeira.
Focaccia - This Italian bread begins by being shaped into a large, flat round that is liberally brushed
or drizzled with olive oil and sprinkled with salt. Slits cut into the dough's surface may be stuffed with
fresh rosemary before the bread is baked. Focaccia can be eaten as a snack, or served as an
accompaniment to soups or salads.

Foie Gras - an hors doeuvres of seasoned livers of geese, duck, chicken, or veal made into a pt.
Foil, aluminum foil - a thin pliable sheet of aluminum; easily molded, conducts heat well, can
withstand temperature extremes and is impervious to odors, moisture and air; used to cover foods for
cooking and storage.
Fold - to gently combine one ingredient with another ingredient (as in folding dry ingredients into
moist ingredients) by using two motions, cutting vertically through the mixture with a spoon or
spatula and gently turning the ingredients over on top of each other, rotating the bowl 1/4 turn with
each stroke. The term often is used in instructions relating to whipped cream and beaten egg whites.
Fold in - to mix food without releasing air bubbles by lifting a part of the liquid from the very bottom
of the bowl through the rest of the mixture to the top until the foods are blended.
Fondant - a sweet, thick opaque sugar paste commonly used for glazing pastries or making candies.
Fondue - a melted sauce, usually with cheese, served with crisp bread rounds or as a filling. These are
sauces kept hot in a chaffing dish into which crisp chunks of bread, vegetables, meat, or fruits are
dipped before eating. Chocolate fondue with fruit chunks and berries is a sweet fondue that is
excellent. Fondue means melted.
Fontina Cheese - An Italian semifirm, yet creamy cheese made from cow's-milk. Its interior is pale
yellow in color and is dotted with tiny holes and its rind is a dark yellowish brown. It has a mild, nutty
flavor and melts easily and smoothly, making it a good choice for use in most cooking. Although
fontina cheese (also called Fontina Val d'Aosta after the Italian valley from whence it came) is an
Italian cheese, other countries including Denmark, France and the United States also make fontina
cheese but they tend to be blander and softer (especially when younger) than the Italian original.
Food Chopper - a knife created for efficiency. It is double-handled and crescent-shaped, used with a
rocking motion to rapidly chop and dice. In Italy it is known as a mezzaluna. Less useful today, since
food processors do much of this work.
Food Mill - A kitchen utensil best described as a mechanical sieve. It has a hand-turned paddle that
forces food through a strainer plate at the bottom, thereby removing skin, seeds and fiber. Some food
mills come equipped with several interchangeable plates with small, medium and large holes.
Food Processor - This kitchen appliance was brought to the United States from France in the 1970s
and has since revolutionized a majority of home kitchens. It consists of a sturdy plastic work bowl
that sits on a motorized drive shaft. The cover of the bowl has a feed tube through which foods can be
added. An expanded feed tube large enough for some whole items such as a tomato or onion is
available with some machines. The food processor is efficient and speedy and can easily chop, dice,
slice, shred, grind and pure most food. The larger machines can also knead dough. Most processors
come with a standard set of attachments including an S-shaped chopping blade and several disks for
slicing and shredding. There are special attachments including juicers and pasta makers, as well as
accessories such as French-fry cutters, julienne disks and beaters. Food processors range from large to
small in motor size and bowl capacity.

Fool - England is the home of this old-fashioned but delicious dessert made of cooked, pured fruit
that is strained, chilled and folded into whipped cream. The fruit mixture may be sweetened or not.
Fool is traditionally made from gooseberries, though today any fruit may be substituted.
Forcemeat - finely ground meat often combined with ground vegetables to make a stuffing or
combined with stiffly beaten egg whites to make delicate quenelles for poaching and serving with
sauce. Also, combined with custard-like sauce to make souffls.
Frangipani - a rich, sweet cream name for a tropical flower with a sweet scent.
Frapp - a drink whipped with ice to make a thick, frosty consistency.
Freeze - to subject food to a temperature below 32*F (0*C) so that the moisture in the food solidifies;
used as a preservation method.
Freezer Paper - a plastic-coated Kraft paper used for wrapping foods for freezing and for general
household purposes. The plastic coating provides a barrier to air and moisture to protect the quality,
flavor and nutrition of foods during freezing; the paper provides strength and durability as well as an
easy-to-write-on surface.
Fresh - 1. A food that has not been frozen. 2. A food that has been recently produced, such as a loaf of
bread. 3. A food as grown or harvested; not canned, dried or processed and containing no
preservatives.
French Fry - to cook food in deep hot fat.
French Toast - American breakfast of sliced bread dipped into beaten eggs and milk and then cooked
on top a stove.
Fricassee - a stew, usually of poultry or veal.
Frijoles - Mexican beans.
Fritter - vegetable or fruit dipped into, or combined with, batter and fried.
Frosting - a cooked or uncooked sugar mixture used to cover and decorate cakes, cookies and other
foods.
Fruit Butter - a sweet spread made of fruit cooked to a paste then lightly sweetened. Apple butter is a
common example.
Frumenty - a popular food in English history, it is a rich, sweet porridge high in vitamins A and B.
Fry - to cook in fat (a) Pan-Fry - To cook in small amount of fat. (b) Deep-Fat Fry - To cook in
enough fat to completely cover food while cooking.
Fumet - a concentrated stock used to give body to sauces.

Eau-De-Vie - also aqua vitae, or water of life literally. A term commonly applied to
homemade brandies and distilled white spirits, made from the lees of wine.
clair - A small, oblong, cream-filled pastry made with Choux Pastry (cream-puff pastry
dough). Unlike Cream Puffs, clairs are usually topped with a sweet icing such as a chocolate
glaze.
Eddoes - Also called taro root and dasheen, are solid, roundish root tubers. It is a starchy root
with a combination of potato, water chestnut and artichoke flavors. It is delicious deep-fried,
boiled, roasted or pan-fried. Peel the root first, and use as you would potatoes.
Egg - the ovoid, hard-shelled reproductive body produced by a bird, consisting principally of
a yolk and albumen; it is a good source of protein, iron, sulfur and vitamins A, B, D and E but
also relatively high in cholesterol.
Eggnog - a frothy drink made from cream or milk, egg yolks, sugar and flavorings such as
rum or brandy. Eggnog is a tradition Christmas drink.
Egg Roll - Chinese pastry stuffed with a mixture of shredded meats, shrimp, cabbage or
lettuce, and vegetables, then deep-fried.
Egg Timer - a small, hourglass-shaped container that holds a fixed amount of sand. When the
timer is turned upside down, the sand moves from one half to another in a three-minute
period, the time required to cook a medium-sized egg to the soft-boiled stage.
Elixirs - cordials or essences that are said to be life-prolonging.
Eminc - a term used to describe meat, vegetables, or fish sliced very thinly, placed in an
earthenware dish and simmered in added sauce.
Endive - a plant (Cichorium endivia) with curly dark green leaves and a slightly bitter flavor;
also know as curly endive and imprecisely known as chicory (especially in France and United
States).
English Walnut - a nut (Juglans regia) with a hard, wrinkled tan shell enclosing two doublelobed sections; has a sweet flavor and is used for snacking, in sweet and savory dishes and for
obtaining oil; also known as the Persian walnut.
Entrecte - a cut of beef taken from between the ribs. Sometimes the term refers to a
rumpsteak or sirloin.
Entre - today the term refers to the main course of a meal, but originally it was the second
course of many. French, meaning entrance.
Entremets - side dishes, literally between dishes; can be savory or sweet.
Epergne - a serving dish of numerous separate bowls attached to one main stem.

Epicure - a gourmet who gives special attention to the knowledge of food and wine.
Escalope - refers to a thin slice of meat or fish, without bones, gristle, or skin.
Espresso - an Italian way of preparing coffee using steam.
Essences - condensed flavors made as their source is distilled or pressed, then mixed with
liquid. Examples are almond extract, rose water, etc.
Etouffe - French for smothered and used to describe a stewed dish cooked with little or no
liquid in a tightly closed pot; usually served over white rice.
Galantine - a cold jellied dish of boned chicken, veal, game or fish.
Gallon - an American unit of measurement equal to 128 fluid ounces; contains 8 pints (16 fluid
ounces each).
Game - wild animals and birds hunted for sport. Cooked, they are leaner and less fat-sweetened than
domestic animals.
Gammon - the same cut of pork as ham, though cured differently.
Garbanzo bean - see chickpea.
Garbure - a casserole or stew made of cabbage, beans, potatoes and pork or bacon.
Garlic - a member of the lily family (Allium sativum); the highly aromatic and strongly flavored
edible bulb (called a head) is covered in a papery layer and is composed of several sections (called
cloves), each of which is also covered with a papery membrane; used as a distinctive flavoring in
cuisines around the world.
Garlic Powder - finely ground dehydrated garlic; used as a seasoning; also known as powdered
garlic.
Garlic Salt - a blend of garlic powder, salt and an anticaking agent or humectant; used as a seasoning.
Garnish - to enhance a dish before serving with an edible decoration or accompaniment, which is
appealing to the eye and complements the flavors of the dish.
Gastrique - a French term meaning to form a glaze by reduction. Some of the more common
gastriques are the tarragon, pepper shallot and vinegar reductions for a classic bearnaise sauce or the
red wine, herb and pepper reduction for a poivrade sauce.
Gateaux - 1. French for cake. 2. In the United States, any cake-type dessert. 3. In France, various
pastry items made with puff pastry, clair paste, short dough or sweet dough.
Gazpacho - an iced soup made with fresh ripe tomatoes, cucumbers, sweet peppers, onions, and
seasonings, marinated overnight. Mexican in origin.

Gefilte Fish- a traditional Jewish dish of poached stuffed fish, whole or in balls, served hot of cold.
Gelatin; Gelatine - a colorless, odorless and flavorless mixture of proteins from animal bones,
connective tissues and other parts as well as from certain algae (agar agar); when dissolved in a hot
liquid and then cooled it forms a jelly-like substance used as a thickener and stabilizer in molded
desserts, cold soups, chaud-froid creations and the like and as a fining agent in beer and wine.
Genoese - a light cake made of eggs, sugar, butter and cake flour. Genoese is known for its versatility.
It can be used for baked alaska, lady fingers, an iced birthday cake.
Ghee - clarified butter used in Asian cooking. (Recipes for Clarified Butter and Ghee.)
Gherkin - small cucumber species 1 1/2 inches long, for pickling.
Giblets - the heart, liver, gizzard and neck of fowl and small game, used to make stews, soups and
specialty dishes.
Gigot - French term for a leg of lamb.
Ginger Beer - a milky alcoholic drink that is effervescent and ginger flavored. Made with gingerroot.

Al dente: Pasta cooked until just firm. From the Italian "to the tooth."
Bake: To cook food in an oven, surrounded with dry heat; called roasting when
applied to meat or poultry.
Baking powder: A combination of baking soda, an acid such as cream of tartar, and
a starch or flour (moisture absorber). Most common
Aging
Keeping meats and a or cheese in a controlled environment for a specific amount of time in a
controlled and ventilated atmosphere to permit natural flavoring and tenderizing.
Al dente
"To the tooth," in Italian. Pasta is cooked just to a firm and chewy texture.
Allemande
In French Cooking it means in the German style. Sauce Allemande is made from veal stock, cream,
egg yolks and lemon juice.
Aromatics
Seasonings to enhance the flavor and aroma usually herbs and spices and some vegetables.
Aspic

A transparent meat flavored jelly/jello that is firm when cold. Used to flavor and add moisture to
pate, charcutire and cold food preparations.
Au Jus
This is the natural pan drippings or juice that comes from a roasting pan after deglazing.
Bacteria
Microscopic organisms, some of which can cause sickness including food-borne infections. Others
can be perfectly safe and help tenderize or even add flavor. The blue veining in cheese is an
example of the "good" type.
Bake
To cook in the oven as baking a cake, but also may be used in meat cookery such as baked leg of
lamb.
Baste
To brush or spoon liquid fat or juices over meat, fish poultry or vegetables during cooking to help
keep moisture on the surface area.
Batter
A mixture of flour and liquid that is beaten or stirred in preparation of baking, i.e. cake batter.
Beat
Briskly whipping or stirring it with a spoon, fork, wire whisk, beater or mixer.
Beurre Noir
Heating salted butter until dark brown and foamy but not smoking. A type of butter sauce called
black butter sauce.
Bias-slice
Slicing a food crosswise at a 45-degree angle.
Bind
To thickening a sauce or hot liquid by stirring in ingredients such as roux, flour, butter, cornstarch,
egg yolks, vegetable puree or cream.
Bisque
A rich thick shellfish soup with cream.
Blackened
Cajun-style cooking method in which highly seasoned foods are dipped in liquid butter then cooked
over high heat in a super-heated heavy skillet until charred.

Blanch
To partially cook vegetables by parboiling them in highly salted water then cooling quickly in ice
water.
Blend
Mixing two or more ingredients together to obtain an equally distributed mixture.
Boil
To heat water or other liquids to 212 degrees Fahrenheit, 100 degrees Celsius and to keep it
bubbling and shimmering in the pot.
Bouillabaisse
A Mediterranean fish soup made from several varieties of fish, tomatoes, saffron, fennel and
wine.
Bouillon
Clear soup made from slow simmering lean meat, bones and seasonings and vegetables. Strained
and served with the shredded cooked meat it was made from.
Bouquet Garni
A bundle of seasonings; bay leaf, thyme and parsley stems tied with leeks, carrot and celery stalk.
It's used to season braised foods and stocks.
Braise
Meat browned in fat with vegetables, seasonings and then cooked slowly in liquid so it is partially
submerged then cooked in an oven, this combines moist and dry heat cooking. Making a pot roast
is an example.
Bread
To coat the food with bread crumbs. Standard method is to first dip in salted flour, then beaten egg
and then bread crumbs. Items prepared like this are usually pan fried in oil or clarified butter until
golden and crispy.
Broil
To cook food directly under a very hot 500 degree F. heat source.
Broth or stock
A liquid made by gently simmering meats, fish, or vegetables and/or their by-products, such as
bones and trimming with herbs, in liquid, usually water. Broths usually have a higher proportion of
meat to bones than stock.
Brown

A quick sauting/searing done either at the beginning or end of meal preparation, often to enhance
flavor, texture, or eye appeal.
Brush
To coat food with melted butter, glaze, or other liquid using a pastry brush.
Bundt pan
The name for a tube baking pan having fluted sides.
Buttercream
A frosting made from sugar, sweet butter, milk, egg yolks and flavoring. Confectioner's or
powdered sugar is often used buy not required.
Butterfly
To cut food down the center without cutting all the way through to open and then spread it apart.
Shrimp cut this way is popular. Meat may be butterflied when cooking it well done so it isn't burned
during the process as if it remained thick.
Cake pan
Round baking pan with straight sides. It comes in 8", 9" and other sizes.
Calamari
Plural for squid in Italian.
Caramel
Brunt sugar used for sauces, coloring, flavoring and candy.
Caramelization
Natural sugars turn brown when exposed to direct heat over a flame, with or without the addition
of some oil to aid the process. Onions when fried in butter over high heat causes them to turn
brown and have a sweet toasted flavor. Carrots in a roasting pan turn golden with a roast chicken.
This process and color change from raw to cooked is carmelization.
Caramelize
The process of cooking sugar until it begins to color. Also, while slowly cooking some vegetables
e.g. onions, root vegetables, the natural sugars are released and the vegetables will caramelize in
their own sugars, usually oil is used in the pan to help the process.
Chicory
A lettuce used for salad and sometimes called curly endive. Also added to coffee in the deep
South.
Chiffon

Usually a pureed filling made light and fluffy with beaten egg whites, gelatin and or whipped
cream. Lemon chiffon pie is one example.
Chiffonade
Lettuces, sorrel, basil leaves and other leafy vegetables cut into julienne strips.
Chinoise
A very fine conical wire mesh strainer. Using a chinoise removes the small impurities from the
liquid that is strained. It is a must in any professional kitchen.
Chop
To cut into irregular pieces with no set size as a result. Chopping parsley is a good example.
Cilantro
Parsley like herb with a basil, mint and green onion flavor, popular in Chinese and Mexican/Latin
cuisine
Clarify
A process of making a liquid clear by adding beaten egg whites, ground meat and tomato, then
simmering slowly. The liquid is then strained and the result is consomm. Also---melting butter
over medium heat so the milk solids settle to the bottom and impurities float to the top. The foamy
top is discarded and pure golden liquid butter is ladled off into a clean container for other cooking
uses.
Coat
Evenly covering food with flour, crumbs, herbs, oil or batter.
Coddle
To cook slowly and gently in a liquid just below the boiling point. Usually eggs are coddled when
making traditional Caesar salad to help them absorb and emulsify evenly with the lemon juice and
olive oil. Coddled eggs for breakfast a different than poached as they relatively soft but fully
heated through.
Combine
The mixing of two or more ingredients into a single mixture.
Confit
Slowly cook pieces of meat in their own gently rendered fat until very soft and tender. With
seasonings, brandy/wine and sometimes vegetables. Duck and pork are two popular meats to be
used in confit. When cooked and cooled the meat is keep submerged in its cooking fat as a
preservative and as a seal against oxygen.
Concasse

Applying to raw or cooked tomatoes: Peeled, seeded and diced/chopped fine, raw; or then sauted
with minced onions in olive oil, cooked.
Core
To remove the inedible center of fruits such apples and pears.
Cream
To beat vegetable shortening, butter, or margarine, with or without sugar, until light and fluffy.
Crimp
To create a decorative edge on a piecrust, also seal the edges together.
Crisp
To restore the crunch to vegetables such as celery and lettuce. This can be done with an ice water
bath. Stale crackers can be crisped in a medium oven. Also a type of a pan baked dessert made of
cooked fruit with a crunchy flour and sugar topping. Apple or peach crisp are examples.
Croquettes
Chopped seasoned food held together by cream sauce, eggs, flour/breadcrumbs, shaped and then
breaded with bread crumbs and deep fried. Crab cakes that are deep fried, not sauted are really
crab croquettes.
Crush
To reduce a food to small particles, usually using a mortar and pestle, rolling pin or bottom of a
pot. To crush crackers you may place them in a double bag and roll a rolling pin over them.
Crystallize
To form sugar or honey syrups into crystals buy cooking it to hard crack and letting it cool on an
oiled surface. The term also describes a sugar coating surrounding a fruit dipped in a egg white
and granulated sugar mixture.
Cube
To cut in even pieces. May be 1/4 inch/ 1/2 inch or 1 inch. Sides must be of even size to be
conceded cubed. This is a description used in dicing as an exact dice.
Curd
Custard-like pie or tart filling made with whole eggs, sugar,juice and zest of citrus the fruit, usually
lemon. May also be the solidified nuggets of milk after citric acid has been added and rennet
introduced. The curding process is an important stage in the cheese making process.
Curdle
Separation of a milk/cream based sauce or the cooking of eggs when over cooked. Sauces look like
egg drop soup when curdled.

Cure
Marinating to preserve an ingredient with salt and/or sugar and spices. Preparing gravlax,
marinated salmon, is an example of curing.
Custard
A mixture of beaten egg, egg yolks, milk, and other ingredients. Which is cooked with gentle heat,
often in a water bath. A custard differs from a pudding in that it isn't stirred during the cooking
process.
Cut in
Working butter or vegetable shortening, margarine, into dry ingredients for equal distribution. This
is done with the help of a pastry blender and is an important procedure in making flaky pie crusts.
Dash
A measure approximately equal to 1/16 teaspoon, a pinch or less.
Deep-fry
To partially or completely submerge and cook food in hot oil until golden brown.
Deglaze
Adding liquid to a pan in which foods have been sauted, fried or roasted to dissolve the
caramelized juices stuck to the bottom of the pan.
Devil
To add hot or spicy ingredients such as cayenne pepper, mustard or Tabasco sauce to a food.
Sauce Diable is a classic French sauce made with demi-glace and Dijon mustard.
Dice
To cut food into cubes. The cubes can be small, medium or large. Dicing is slightly less exact as
cubing is but still should have uniformity.
Direct heat
A grilling method that allows food to be cooked directly over the high heat of a flame source.
Dot
To place small bits of an ingredient such as butter on foods at random intervals for the purpose of
adding flavor and to aid in browning during cooking.
Double a recipe
To increase recipe amounts by two.
Dough

A combination of ingredients usually including flour, water or milk, and, sometimes, a leavener,
producing a pliable mixture for making baked goods.
Dredge
Completely coating in flour and shaking off the excess.
Drippings
Drippings are the liquids and bits of food left in the bottom of a roasting or frying pan after meat is
cooked.
Drizzle
Pouring a liquid such as as melted butter, olive oil or other liquid in a slow trickle over food.
Dust
Sprinkling flour on a work surface to evenly coat it, or as with spices, sugar, or bread crumbs, light
coating a food item.
Egg wash
A mixture of beaten eggs, yolks, whites, or both with milk or water. Used in the standard breading
process of foods. May be used to coat baked goods to give them a shine when baked. Also may be
used as a sealant of pieces of dough.
Emulsion
A mixture of oil and liquid in which tiny globules of one are suspended in the other. Stabilizers,
such as egg or mustard may be used. Classic example is vinaigrette salad dressing.
Entre
In the United States it refers to the main dish. In France it's a term that referrers to the first
course of a meal, served after the soup and before the meat course.
Espresso
A strong dark coffee brewed under steam pressure. Popular in many European countries, it is the
base for other coffee drinks such as Cappuccino
Filet
A boneless and skinless piece of meat cut away from the bone, usually fish.
Filet Mignon
A well trimmed center cut steak from the whole beef tenderloin.
Fillet
To remove the bones from fish or meat for cooking.

Filter
To remove impurities by passing through paper, cheesecloth or chinoise.
Firm-ball stage
The point where boiling syrup dropped in cold water forms a ball that is compact yet gives slightly
to the touch. 243 degrees F.
Flamb
To ignite liquid that contains an alcoholic substance so that it flames.
Flan
Open tart filled with sweet or savory ingredients, i.e. a chocolate ganache flan. Second it is a
Spanish dessert of baked custard covered with caramel.
Florentine
It is food garnished or cooked with spinach.
Flute
To create a decorative scalloped edge on a pie crust or pastry. Also mushrooms and vegetables are
fluted to give them an attractive cut and rolled symmetric edging.
Fold
To gently combine and aerate two or more ingredients using a bottom-to-top or side-to-side
motion with a spoon or spatula.
Fondue
A warm creamy dish made of cheese, eggs, wine, brandy and or other items. Served warm with
toasted bread cubes, vegetables or stale bread cubes in which the bread is skewered and then
dipped in the hot creamy mixture before eating it.
Fricassee
A stew in which usually poultry is cut up, fried in butter, and then simmered in a liquid with
vegetables until done.
Frittata
A flat Italian style omelet that is baked and not folded.
Fritter
A deep fried sweet or savory food coated or mixed in a batter. Conch fritters are popular in South
Florida as Corn Fritters are popular in the Southeastern United States.
Frizzle

To fry thin julienne of vegetables in hot oil until crisp and slightly curly.
Fry
To cook food in hot cooking oil, usually until a crisp brown crust forms.
Ganache
A chocolate filling or coating made with chocolate, egg yolks and heavy cream. Most often used as
a filling for truffles and coating for cakes such as Boston Cream Pie.
Garnish
A decorative piece of an edible ingredient placed as a finishing touch to dishes or drinks. A simple
rose made from a radish or sprig of parsley is a garnish.
Giblets
The gizzard or sand sack of poultry. It's popular to boil, skin, clean and dice these and then add
them to turkey gravy for giblet gravy.
Glaze
A liquid that gives an item a shiny surface. To cover a food with a shiny liquid. Melted apricot jam
is a popular glaze.
Gluten
Gluten is a wheat protein that gives yeast dough its characteristic elasticity and chewyness..
Grate
To shred food into fine pieces by rubbing it against a coarse surface. Grating cheese or lemon rind
are 2 examples.
Gratin
Food mixed together then baked until cooked, set and golden brown. Cheese or egg yolks are
often and important ingredient.
Gravy
A thick sauce made from pan drippings, other liquids and thickened with a starch such as a roux.
Grease
To coat a pan or skillet with a thin layer of oil.
Green Meat
Meat that has not had no aging to become tender and flavorful.
Grill

Cook directly over the heat source on metal racks or rods in the open air.
Grind
To mechanically cut a food into small pieces.
Halve a recipe
Reduce the amounts of a recipe by 50%.
Hard-ball stage
In candy making, the point at which syrup has cooked long enough to form a solid ball in cold
water. Between 250-268 degrees F.
Hash
A dish made of onions, leftover meats, potatoes and seasonings. It is molded and then crisply panfried and served with poached eggs and or demi-glace and vegetables.
Herbes de Provence
A blend of herbs consisting of chervil, tarragon, chives, rosemary and lavender. There are many
recipes for this blended used in the south of France, some may include fennel.
Hominy
Corn kernels with the germ and bran removed with lye. A popular Southern United States
porridge.
Hors d'Oeuvres
Small individual portions of foods, canaps, served as appetizers before a meal.
Hull
To remove the leafy and stem parts off fruits such as strawberries.
Ice
To spread frosting on a cake, cupcake or pastry. Also to cool down cooked food by placing in ice
and water.
Infusion
Making tea is an example. Extracting flavors by soaking them in liquid heated in a covered pan.
Chefs make herbal infusions to season delicate dishes at the last minute.
Insulated baking sheet
A cookie sheet that has a two-layer bottom with a space of air between to prevent hot spots.
Jell

A process to set or solidify, usually by adding gelatin.

Jellyroll pan
A baking pan with sides about an inch high. Commonly called a sheet pan.
Jerk
A dry mixture of various spices such as habenaro chilies, thyme, garlic, onions, allspice, ginger and
cinnamon used to season meats such as chicken or pork, a Jamaican BBQ specialty. If made well
and grilled over a wood fire you will twitch "Jerk" when eating this very spicy dish!
Julienne
To cut into thin strips 1/8 inch x 1/8 inch strips or smaller, about 2-3 inches long. May be meats or
vegetables.
Jus
The natural juices released by roasting meats that have collected on the bottom of the roasting
pan.
Knead
To work dough with the heels of your hands in a pressing and folding motion until it becomes
smooth and elastic.
Kosher salt
Salt that is coarser that regular table salt. There are several brands but Diamond Crystal is
preferred by many chefs because it isn't flaked and doesn't contain magnesium sulfate.1 Tbsp. of
Kosher salt equals 2 tsp. table salt in salting strength.
Larding
Inserting strips of fat into pieces of meat, helping the braised meat stays moist and juicy during
cooking. This isn't used as much as it was in the earlier days of cooking.
Leavener
Ingredient, (Yeast) or process (Whipping Egg Whites) that produces air bubbles and causes the
rising of baked goods.
Line
To place layers of foil, silicone paper, or wax paper in a pan to prevent sticking.
Loin
A cut of meat that typically comes from the back of the animal.
Macaroni

Pasta made with flour and water and then dried.

Macedoine
A chopped or diced mixture of several fruits or vegetables cooked or uncooked. A macedoine of
vegetables may include celery, carrots, turnips, peas, mushrooms, chestnuts and pearl onions
sauted in butter.
Marble
To gently swirl or layer one food into another to create a ribbon effect when cooked and sliced.
Marinade
Liquid with is seasoned with herbs, spices and vegetables which is used to marinate food. thus
enhancing flavor or tenderizing the item. More often than not marinades will contain an acid like
vinegar, wine or lemon juice and sometimes an oil. The pickling process uses a marinade in the
curing process.
Marinate
Submerging a food in a seasoned liquid in order to tenderize and flavor the food. .
Marzipan
A paste of ground blanched almonds that is cooked with glucose and sugar. This paste is of the
cooked almonds and sugar becomes marzipan when confectioner's sugar and egg white is added.
It is used to fill and decorate pastries.
Mash
To press or mix a food to remove lumps and make a smooth mixture.
Mayonnaise
Cold sauce or dressing consisting of oil, dry mustard, sugar, vinegar and lemon juice mixed with
egg yolks. Hellmann's is thought buy chefs to be the best.
Medallion
Small round or oval of lightly pounded meat such as chicken, tenderloin, pork and veal.
Meringue
Sweetened egg whites beaten until they are stiff, light and airy. There are 3 types---Swiss, Italian
and common.
Mince
To chop or dice food into tiny, 1/8 inch or less irregular pieces.
Mirepoix

A mixture of vegetables, 2 parts onions, 1 part celery, 1 part carrots and may also contain leeks
and mushrooms in which case the amount of onions would be decreased. It's used as a seasoning
and flavor enhancer for the sauce that be made from it and the pan drippings.
Mix
To stir two or more foods together until they are completely combined.
Moisten
Adding only enough liquid to dry ingredients to dampen them.
Mozzarella
A cheese that has a mild flavor and used in Italian-style recipes. This cheese is best fresh and can
be found in many supermarkets in this fresh state.
Mull
Slowly heating wine, juices or cider with spices, citrus and sugar.
Oleo
An European term for margarine, a stick of oleo is a stick of margarine.
Pan broil
Cooking food in a heavy bottom pan without added fat, then removing any fat as it accumulates so
it doesn't burn.
Panfry
Cooking in a hot pan with small amount of hot oil, butter, or other fat, turning the food over once
or twice.
Papillote
A cooking technique in which food is wrapped in paper or foil pouch and then baked so that the
food steams in its own moisture and the pouch puffs.
Parboil
Partly cooking in a boiling salted liquid as in blanching.
Parboiling
Boiling foods until partially cooked.
Parchment
A non-stick, silicone coated, heat-resistant paper used in cooking.
Pare

To peel or trim food of its outer layer of skin, usually vegetables.

Peaks
The mounds and swirls made in a mixture; egg whites that has been whipped are stiff if they stay
upright, or soft if they fall over. The same applies to whipped cream.
Pesto
A sauce made of fresh basil, garlic, olive oil, pine nuts, cheese and water. Modern pesto may be
made with any fresh herbs and variety of ingredients as long as it isn't cooked.
Pie pan
Round baking pan with slanted sides, it may be glass (Pyrex) or aluminum.
Pinch/Dash
A small inexact measurement amount that basically add up to 1/16 of a teaspoon.
Pipe
Using a pastry bag to squeeze a soft food through a decorative tip to create swirled and artful
wisps of the product on to another surface.
Pit
To take out the center stone or seed of a fruit, such as a nectarine or a plum.
Poach
To simmer in liquid that is just below the boiling point. Usually about 208 degree F.
Pressure cooking
Cooking method that uses steam under a locked lid to produce high temperatures and achieve a
faster cooking time.
Proof
The term used for the growth of a yeast dough's rise prior to baking.
Proofing
The process of of yeast dough's growth leading to the final baking.
Punch down
For yeast-risen products. After letting the dough rise, punching it down knocks out the air before
turning it out onto a floured surface for shaping.
Pure

A smooth pureed and strained liquid pulp usually slightly thick.

Ramekin
A small oven proof dish used for individual servings.
Reconstitute
To restore a dried food back to its original state by adding hot or cold liquid.
Reduce
To slowly or rapidly cook liquids down so that some or most of the water evaporates.
Reduction
Simmering and cooking a sauce so that moisture is released in the form of steam causing the
remaining ingredients to concentrate, thickening and strengthening the flavors. A reduced sauce is
the result.
Refresh
Pouring or sprinkling cold water or ice over cooked or raw vegetables to prevent oxidation and to
retain the fresh cooked look. Raw, wilted vegetables are refreshed by sprinkling them with water.
Render
To melt down hard fat to a liquid fat.
Rest
In bread-making, to let the dough sit a few minutes before shaping.
Rise
With yeast dough's, to leave the dough in a warm place and allow to double in volume.
Roast
A method of cooking in an oven where the item isn't covered allowing the dry heat to surround the
item.
Rolling boil
Boiling water very rapidly so that stirring with a spoon does not cause it to stop boiling.
Roux
A somewhat equal cooked mixture of flour and oil, fat or butter used to thicken liquids. Most roux
is made with a little more flour than fat.
Royal icing

An icing used for decorating purposes. This icing becomes solid quickly and is made with
confectioner's sugar, dash of cream of tartar and lemon juice.
Salamander
A small gas or electric broiler used to brown or glaze the tops of certain food items, creme brulee
finished under a salamander.
Sauce
A lightly thickened liquid that adds, flavor, moisture and visual appeal to foods.
Saut
To cook food quickly in a small amount of fat in a pan over regulated direct heat.
Scald
Cooking a liquid such as milk to just below the point of boiling. To loosen the skin of fruits or
vegetables by dipping them in boiling water and then plunging them into ice water so they can be
peeled easily.
Score
To tenderize meat, fish or shellfish by making a number of shallow often diagonal cuts across its
surface.
Scraper/Spatula
A scraper is a flexible piece of rubber attached to a handle and used for scraping food down the
sides of a pan, bowl or jar. A spatula is used to turn food in a pan, like what is used to turn eggs
over.
Sear
To quickly brown and caramelize the outside of meats at a high temperature.
Season
To enhance the flavor of foods by adding ingredients such as salt, pepper, and a variety of other
herbs, and spices. Also to treat a pan so it becomes non-stick.
Seize
A thick, lumpy mass when melted items get cold.
Set
Let food become solid.
Shred
To cut or tear into narrow strips, either by hand or by using a grater or food processor.

Sieving
Pressing items through a screen or strainer to break up the mass. It produces a lump free mixture
that won't clog a pastry tip during filling.
Sift
Removing lumps from dry ingredients such as flour or confectioners' sugar by passing it through a
strainer. It also aerates the item making them lighter.
Simmer
Cooking food in a liquid at just below a boil point so that small bubbles begin to rise the surface.
Simple syrup
Syrup that results from cooking 2 parts water and 1 part sugar together, then using it warm or
cold.
Skim
Removing the top layer of fat and impurities that rise to the top of stocks, soups, sauces, or other
liquids.
Slivered
A cutting shape usually meaning thin slices 1/4 inch by 1/8 inch by 1/8 inch.
Smoking Point
Temperature at which a fat begins to break down and emit smoke.
Soft ball/Soft crack
Candy making term that denote what a ball of the candy does when placed in a cup of cold water,
234-239 degrees F.
Spin a thread
Creating a thread that appears between the spoon and candy when the spoon is lifted and turned.
A popular garnish on modern dessert presentations is to use these threads in a wistful manner to
call attention to the pastry chef's artistic talents.
Spring form pan
A two-part spring-loaded baking pan in which a collar fits around a base, the collar is removed
after baking.
Steam
To cook over boiling water in a covered pan or to cook in a special pressurized steam
compartment.

Steel
A dowel shaped tool used to hone knife blades.
Steep
To soak dry ingredients such as ground coffee, herbs, spices, etc. in liquid until the flavor is
infused into it.
Stewing
Browning pieces of meat, then simmering them with vegetables seasonings and enough liquid to
cover them. This method produces tender well cook items.
Stir-Fry
Fast frying of small pieces of meats and vegetables over very high heat with continuous stirring in
a small about of oil.
Stock
The liquid that results from simmering bones, vegetable and seasonings in water or another
liquid.
Streusel
A crumbly baked good topping, made by combining butter, sugar, ground nuts, spices and flour.
Sweat
Cooking vegetables over low heat in a small amount of fat to release their moisture, flavor and to
have them look translucent..
Thin
Reducing thickness with the addition of more liquid.
Toss
To completely combine several ingredients by mixing lightly in an upward motion.
Truss
To tie with twine to hold together a roast to maintain its shape while it cooks.
Tube pan
A round cake pan with tall, smooth sides and a metal tube in the middle. Often used for angel food
cake, but an excellent all-purpose cake pan for baking batters of heavy density.
Unleavened

Baked goods that contain no ingredients to give them volume, such as eggs, baking powder, or
yeast.
Verjus
Sour juice made from under ripe grapes, it's popular as a substitute for vinegar and has a mild
grapelike flavor..
Vichyssoise
Cold soup made from a puree of the white part of leeks, potatoes, onions, chicken stock, cream
and chives.
Vinaigrette
An acidic sauce or dressing made with vinegar, oil, mustard and seasonings.
Water bath
A storage method in which a container is set in a pan of simmering water to keep it hot.
Whip
To quickly mix air into ingredients such as cream or egg whites by beating until light and fluffy, it
also is the the utensil used in this whipping and whisking action.
Whisk
Fluff by beating. The utensil used for this is also called a whisk
Whitewash
A thin mixture of 1/3 flour and 2/3 cold water that is used to quickly thicken soups, sauces and
stocks in an emergency..
Zest
The thin outer part of the rind of citrus cut into a thin narrow strip. It contains none of the white
pith on the inside of the skin.

Arborio rice : A short-grain, stubby type of rice originally from Italy and named
after a town in the Po Valley. With a higher startch content than most of rices,
properly cooked Arborio rice is creamy but firm and chewy.
All Purpose Flour : A blend of high and low protein flours. The manufacturers
blend the flour so that there is enough gluten in it to make a reasonable (often
excellent) loaf of bread but not so much that you will end up with a chewy
birthday cake. This is why they call it all purpose: it is good to use in a variety
of baked goods.

Al dente (al-Den-tay) : In Italian the phrase means to the toothand is a

term used to describe the correct degree of doneness when cooking pasta and
vegetables. The food should have a slight resistance when biting into it, but
should not be soft or overdone or have a hard center.
For a great explanation of how al dente pasta should feel and taste, I direct you
to read my friend Lolas explanation. Lola is a wonderful home cook from Italy
and knows what she is talking about. Her description of al dente is at the end of
my post for Pasta e Fagioli.

Bard : To tie some type of fat (bacon or fatback) around what you are cooking
to prevent it from drying out while roasting. Often used with fowl or extremely
lean meats, barding bastes the meat while it is cooking, thus keeping it moist.
Baste : To spoon, brush, or squirt a liquid ( meat drippings, stock, barbecue
sauce, melted butter) on food while it cooks to prevent drying out and to add
flavor
Braise (BRAYZ) : A cooking method where meat or vegetables are first
browned in butter and/or oil, then cooked in a covered pot in a small about of
cooking liquid at low heat for a long period of time. This slow cooking process
both tenderizes the food by breaking down their fibers and creates a full flavored
dish. Check out my article onBraising and then my recipe for ossobuco for a
delicious example of this cooking method.
Bouquet garni : a little bundle of herbs, tied together or placed together in in a
piece of cheesecloth, used to enhance the flavor of a soup or stew. The classic
combination of herbs is parsley, thyme, and bay leaf, but I like to add different
herbs that I think will go with dish.
Broth : Basically the same thing as stock, a flavorful liquid prepared by
simmering meat, poultry, fish or vegetables in water with some added herbs.

This liquid can then be used for making soups, sauces, braises or by itself. Home
cooks were more likely to see the term broth where professionals use the word
stock. Not to be confusing, but some people use the term bouillon.
Cabbage : comes from the French word caboche, a colloquial term for head. The
most common cabbage is the tight leafed compact head that ranges in color
from white to red although there are many other types of cabbage varying in
size in shape worth trying. Cabbage can be cooked or eaten raw as in cole slaw.
When buying, look for heads that appear heavier than their size with crisp
leaves. The cabbage family also includes kale, broccoli, cauliflower, and Brussels
sprouts.
Cannellini bean (kan-eh-LEE-nee) : A large white Italian kidney bean thats
great in soups and stews.
Canola oil : The market name for rapeseed. As the most popular oil in Canada,
the name was changed to protect the innocent. Now popular in the US because it
only contains about 6% of saturated fat. Also it contains more mono saturated
fat than any oil other than olive oil as well as Omega-3 fatty acids thought to
help lower cholesterol. It doesnt have much of a taste and should be used for
cooking (high smoking point) and salad dressings.
Caper : not to be confused with a playful skipping movement but the edible
flower buds of the caper bush thats usually salted and pickled and are popular in
Mediterranean cuisine. Capers come in different sizes including the most know,
non-pareils (up to 7mm), surfines (78 mm), capucines (89 mm), capotes (9
11 mm), fines (1113 mm), and grusas (14+ mm). See my recipe for Spaghetti
with Tomato Caper Sauce Recipe
Chiffonade : Is the French term for a particular knife cut where herbs and leafy
greens are cut into thin strips.
Cole slaw : Coming from the Dutch term, koolsla, which means cool cabbage,
its a salad made with shredded cabbage mixed with mayonnaise as well as a
variety of other ingredients. Check out my dads cole slaw recipe for to see what
he puts into his.

Cut in : When a solid fat such as butter is mixed with a dry ingredient like flour
until they form into small particles. I would use a food processor fitted with a
metal blade and just pulse it. You can also use your trusty fingers to do the job.
Dashi : a type of soup or stock fundamental to Japanese cooking made with
kelp and fermented bonito tuna flakes.
Demi-glace (DEHM-ee glahs)
A rich brown sauce made from reduced veal and beef stock that is used to make
classic sauces. This is the stuff that gives those sauces you are served at fancy
restaurants that velvety texture and sheen. For more information about demiglace.
Dredge (DREHJ) : When you lightly coat food to be pan fried or sauted
typically with flour, cornmeal, or breadcrumbs. Check out my recipe for Sole
Meunire.
Fil Powder (FEE-lay, fih-LAY) : Made from the dried leaves of the
sassafras tree and ground into a powder, Fil is thought to have come from the
Choctaw indians of Louisiana and is an important seasoning for Gumbo.
Fond : the brown carmelized bits of stuff left in the pan after you saute meat
or fish. Its the stuff you make great sauces fromsort of a base.
Fondue : From the French word for melt, the term could refer to food cooked
in a communal pot at the table or to finely chopped veggies that have been
slowly cooked to a pulp and used as a garnish.
Gazpacho : a tomato-based veggie soup that is a great summer time recipe
when you have fresh vegetables readily available in the kitchen. Heres a
great gazpacho recipe
Glace : A stock that has been reduced to a syrupy consistency and used to add
flavor and color to a sauce.
Great Northern Beans : Grown in the Midwest, this large white bean looks like
a Lima bean and has a wonderful delicate flavor. Goes great in Winter Polish
Peasant Sausage & Bean Stew.

Gremolada (greh moh Lah dah) : An Italian garnish consisting of minced

garlic, parsley, lemon rind, and sometimes shredded basil. It is most often used
in garnishing osso buco.
Gratined : means with a browned crust of bread crumbs and grated cheese.
You may have heard of gratin potatoes or gratined tomatoes.
Gumbo (GUHM-boh) : A thick stew-like dish associated with Creole cooking
down in Louisiana. It typically has ingredients including okra, tomatoes, onions
and some protein like crab, shrimp, sausage or chicken. The name gumbo comes
from a derivation of the African word for okra, one of the principal ingredients.
Check out my recipe for Gumbo.
Hoisin sauce : a thick, dark pungent sauce used in Chinese cooking as a glaze,
dipping sauce or added to stir-fries. Also called Chinese plum sauce, the name
hoisin comes from the Chinese word for seafood. Hoisin sauce varies depending
on where in China you live. Ingredients may include soy, garlic and red chilies.
Hominy : An early gift from the American Indians, hominy is dried corn kernels
which have had the hulls and germ removed either mechanically or chemically.
For our Posole, we purchased canned hominy, but you can also buy it dried. Do
you remember in the movie My Cousin Vinny when they talk about grits? Well
they were talking about ground dried hominy.
Ice : Im not talking about frozen water ice but instead the act of drizzling a
baked good (cake, cupcakes, etc) with a thin layer of frosting. You know it more
commonly as icing.
Jelly roll : Oh yeah, a delicious dessert prepared by spreading a thin layer of
filling like jelly on a thin layer of sponge cake and then rolled up into the shape
of a log.
Kimchi (KIHM-chee) : is a very spicy condiment that is extremely pungent
that is served at most Korean meals. Made from fermented vegetables like
turnips and cabbage that have been pickled. In Korea they are then jarred,
buried in the ground and dug up when needed. If you like it HOT, youll like
kimchi.

Knead : To mix and work dough into a pliable mass either manually or with a
mixer/food processor. When done by hand, you press the dough with the heels
of your hands, fold in half, give a quarter turn, and repeat until smooth and
elastic.
Ladyfinger : Shaped like a fat finger, it is a delicate sponge cake that is used for
making desserts like Tiramisu and Charlottes. You can usually purchase them in
bakeries, supermarkets, or specialty markets.
Leavening : the additionthrough biological, chemical or mechanical meansof
gases to a dough or batter which causes it to raise and lighten during mixing
and/or baking.
Mangoes : A fruit (they have a pit) that are fleshy and have a light-orange
ripened skin color. A typical mango is around three to five inches in length and
weighs approximately one pound.
Matre d (MAY-truhDEE) : Short for matre dhtel and is translated literally
as master of the hotel is the headwaiter who is in charge of assigning people to
their tables in a restaurant. Part of their responsibilities may also include making
sure the staff waiters are doing their jobs, training, handling complaints and
working as a liaison between the front of the house and the kitchen.
Mesclun (MEHS-kluhn) : A combination of fancy, young salad greens once
hard to find but now popular and available pre washed in the produce section of
your supermarket in the Bag O Salad section. The mix usually contains a
combination of arugula, dandelion, frisee, mizuma, oak leaf, radicchio and sorrel.
Meunire (muhn-YAIR) : A fancy French name for millers wife and refers to
the cooking technique used. In this case, fish is seasoned with salt and pepper
and then dredged with flour and sauted in butter. Check out my recipe for Sole
Meunire
Mirepoix (mihr-PWAH) : A mixture of diced carrots, onions, celery and herbs
that has been sauted in butter or oil and used to season soups and stews.
Sometimes mirepoix will contain diced prosciutto or ham to enhance flavor.

mise en place (MEEZ ahn plahs) : This technique is IMPORTANT and one
thats hardest to get novice cooks to stick with. Its a French term for having all
your ingredients prepped and ready to go before starting you start cooking. That
means everything is cleaned, peeled, chopped, diced, measured out, whatevers
necessary to get the ingredients ready prior to preparing your dish. Many of us,
me included, start cooking and prepping at the same time. A big NO NO. Try to
get into the habit of mis en place. Too read more about mise en place
Mongolian Hot Pot : A sort of Chinese fondue, this giant communal pot
contains a simmering stock where diners cook a variety of raw, thinly sliced
meats and vegetables. A reader asked if I knew where to buy one.any ideas?
Nap : To completely cover food with a light coating of sauce so that it forms a
thin, even layer.
orzo (OHR-zoh) : in Italian means barley, but it is really a pasta that is shaped
like rice. I like to substitute it for rice in salads like my Seafood Orzo Salad but it
is also great in soups.
Ossobuco (AW-soh BOO-koh) : in Italian means bone with a hole and thats
where this dish derives its name. The hole is filled with marrow and some
consider it a delicacy while others shy away from it. This Italian dish is made
with gelatinous veal shanks that are braised with fresh vegetables and rich
stock. This dish comes from Milan in Italys northern region of Lombardy. The
area is known for dairy farming with veal being a natural by-product. Ossobuco
is simple and delicious meal that is often served with Gremolada.
Panko : Japanese breadcrumbs See my post on panko bread crumbs
Pappardelle : from the Italian city of Bologna, this long ribbon pasta measures
from 6 10 inches long and anywhere from 1/2 to 1 wide and is great with
hardy sauces because of its larger surface. Its usually homemade but is starting
to show up more and more in gourmet stores and supermarkets. If your local
gourmet store doesnt carry it, ask them. They are usually accommodating.
Pesto (PEH stoh) : An uncooked sauce that can also be used as condiment
from Genoa, Italy and usually contains fresh basil, garlic, pine nuts, Parmesan
cheese and olive oil although Ive made it with arugula, sun dried tomatoes, and

cilantro. I make mine with a food processor, but it is often made by hand with a
mortar and pestle.
Pine nuts : also called pignoli or Italian nut, pine nuts come from, you guessed
it, pine trees. The nut is extracted from the cone usually with heat and is highly
labor intensive thus expensive. they have a high fat content and should be
stored in airtight containers in your refrigerator. They have a wonderful flavor
especially when toasted.
Pistou (pees-TOO) : the French version of Italys pesto without the pine nuts
or parsley.
Pomme de terre : Translated from French, it means apple of the earth, but
refers to the potato. Usually seen as pommmes frites or French Fries.
Posole : (poh-SOH-leh) : a traditional Mexican dish from the pacific coast
region of Jalisco. A thick soup thats usually made with pork, hominy, garlic,
onion, chili peppers, cilantro, and broth. Check out Huntley Dents recipe
for posole.
Popes Nose : The stubby tail that protrudes from dressed chicken, turkey, and
other fowl that my dad always served me at Thanksgiving.
puree n. : Any food that is mashed to a thick, smooth consistency. puree v. the
action of mashing a food until it has a thick, smooth consistency usually done by
a blender orfood processor.
Rennet : a natural enzyme obtained from the stomach of young cows that is
used to curdle milk when making cheese.
Resting : removing meat or poultry from heat before reaching ideal internal
temperatures to allow the redistribution of juices in the meat. This helps keep
the meat retain its juices, evens out temperature and doneness and easier to
carve.
Roux : A mixture of flour and fat that is cooked over low heat and used to
thicken soups and sauces. There are three types of rouxwhite, blond, and
brown. White and blond roux are both made with butter and used in cream

sauces while brown roux can be made with either butter or the drippings from
what you are cooking and is used for darker soups and sauces.
Sachet : A sachet is a small bag made out of cloth or cheesecloth that is filled
with various herbs and spices and used to add flavor to soup, stews, stocks and
sauces. The combination of herbs and spices can vary depending on what you
are cooking but typically include bay leaves, peppercorns, parsley and thyme.
Fresh herbs and spices are better but dried will do nicely if you dont have access
to fresh. You can use kitchen string (I have a roll of kite string in our kitchen) to
tie the bundle together or even tie the four corners to themselves. I have even
seen these nifty disposable cloth bags you can buy at kitchen supply stores.
Saffron : An extremely expensive yellow-orange spice made from the stigmas of
purple crocus. Think about this, each crocus produces only three stigmas which
are hand picked and dried. It takes 14,000 of these tiny stigmas to produce an
ounce of saffron. When buying choose the whole threads over the powder form
and store in an air tight container in a cool dark place . Saffron is used for
flavoring but was once used for medicinal purposes as well as dying clothes.
Self-rising flour : is one of the first baking mixes. Rather than having to
measure out all purpose flour, baking powder and salt separately, a cook can just
measure the self rising floureverything else is already in there.
Score : To make shallow cuts into the surface of foods such as fish, meat, or
chicken breasts to aid in the absorption of a marinade, to help tenderize, and/or
to decorate.
Simmer : To cook food in liquid gently over low heat. You should see tiny
bubbles just breaking the surface of the liquid.
Smoking point : The point when a fat such as butter or oil smokes and lets off
an acrid odor. Not good since this odor can get into what you are cooking and
give it a bad flavor. Butter smokes at 350 F, vegetable oil at 445 F, lard at
365-400F , olive oil at about 375 F.
Stir-Fry : a high-heat cooking method often associated with Chinese cooking
where ingredients are cooked in a small amount of hot oil while constantly being

stirred. Stir-frys are often prepared in a cooking vessel called a wok but it you
can stir fry in a frying pan. To lean more about this great Stir-Fry technique
Stock : also called broth or bouillon, a flavorful liquid made by gently cooking
meat, chicken or fish (with bones) in water and used for making sauces, soups,
glaces and can be used for braising or poaching. I have read that in order for
this liquid to be called stock, it must be made with bones therefore there is no
such thing as vegetable stock. Not so sure this is true but sounds interesting. I
have also read that the term comes from professional chefs keeping this
important liquid ingredient in stock until they need it to cook with.
Sweat : To cook slowly over low heat in butter, usually covered, without
browning. See my article on How to Sweat Vegetables
Tapenade (ta pen AHD) : a thick paste made from capers, anchovies, olives,
olive oil, lemon juice, and seasonings. This delicious condiment originated in
Frances Provence region.
Toad-in-the-hole : A British dish consisting of a Yorkshire Pudding batter and
cooked link sausages. When baked, the batter puffs up around the sausages
giving the appearance of toads in the hole
Tomato concasse : fresh ripe tomatoes that have been peeled, seeded and
coarsely chopped.
Umami : One of the five basic tastes often referred to as savoriness with a long
lasting, mouthwatering and coating sensation over the tongue.
Vinegar : There are all kinds of vinegar because you can make it from all sorts
of ingredients including grapes, apples, grains and more. It is a byproduct of
fermentation creating a sour tasting liquid.
Wok Hay : a Chinese (Cantonese) phrase describing the special flavor and
aroma associated with a perfect stir-fry. If properly done, a stir-fry achieves the
breath (hay) of a wok and is considered authentic.
Worcestershire sauce : Developed in India by the British, this dark, spicy
sauce got its name from the city where it was first bottledWorcester, England.

Used to season meats, gravies, and soups, the recipe includes soy sauce,
onions, molasses, lime, anchovies, vinegar, garlic, tamarind, as well as other
spices. Read all about it atWorcestershire Sauce.

A
A Blanc French for in white. Usually used to describe cream sauces,
or meats that are prepared without browning them.
Acetic acid Formed when airborne bacteria interacts with fermented
products (beer, wine, etc.). It is what makes vinegar sour to the taste.
Acidulate To make food or liquids slightly acidic by adding vinegar or
lemon juice to it.
Aerate The term means the same as "to sift". Dry ingredients passed
through a sifter or fine mesh strainer to break up clumped pieces. It also
incorporates air into ingredients making them lighter.
Affriander A French term for a stylish and appetizing presentation of a
dish.
Affrioler A French term for enticing ones guests to the table with hors
doeuvres or small samplings.
Ageing - (meat) The change that takes place when freshly slaughtered
meat is allowed to rest and reach the state at which it is suitable for
consumption. (see also, dry aging) (cheese) to store in a temperature
controlled environment to develop flavor and texture. (wine) either bottle
or barrel aged, reds benefit more from aging than whites.
A La A French term meaning in the style/manner of.
A La Carte A menu term referring to items priced individually. (see
also, prix fixe)
Al Dente An Italian term literally meaning "to the tooth". Describing the
degree of doneness for pastas and other foods where there is a firm
center. Not overdone or too soft.
Al Forno An Italian term used to describe baked or roasted foods.
Alkali Baking soda is one of the more common alkali used in cooking.
Alkalis neutralize acids.
Amuse-bouche - A French term meaning Amuse the mouth. Also
known as, amuse-gueule, amusee, petite amuse, and lagniappe. These

are small samplings of food served before a meal to whet the appetite
and stimulate the palate.
Antipasto An Italian term referring to an assortment of hot or cold
appetizers (smoked meats, fish, cheeses, olives, etc.) it literally
translates to "before the pasta" and denotes a relatively light dish served
before courses that are more substantial.
Aperitif - A French term for a light alcoholic beverage served before a
meal, usually sherry or champagne, to stimulate the appetite.
A Point Pronounced pwah, a French term used to describe food
cooked just to the point of perfect doneness.
Appellation The designated growing areas of wineries governed by
local or federal rules and regulations. Although these rules vary from
country to country, the basic principals of producing quality wines
remains the same.
Aromatic Any herb, spice, or plant that gives foods and drinks a
distinct flavor or aroma.
Assation A French term for cooking foods in their own natural juices
without adding extra liquids.
A.Q. Meaning, As quoted. Listed on menus denoting items that are
generally seasonal or whose market price tends to fluctuate.
Au Bleu - A French term for the method of preparing fish the instant
after it is killed, especially for trout, the fish is plunged into a boiling court
bouillon, which turns the skin a metallic blue color.
Au Gratin A French term for a dish topped with a layer of either
cheese or bread crumbs mixed with butter. It is then broiled or baked
until brown.
Au Jus A French term for meats served in their natural juices.
Au Poivre A French term meaning with pepper, typically describing
meats either prepared by coating in coarse ground peppercorns before
cooking or accompanied by a peppercorn sauce.
B
Back of the House A phrase used in the restaurant industry to refer to
the kitchen, dishwashing, and preparation areas as well as its
employees.
Bain-Marie - A kitchen utensil used to keep prepared food at a constant
temperature, ready for service. Basically, it is two spherical metal

containers, one larger than the other. Water is placed in the larger of the
two; the food intended to be kept warm in the smaller. The smaller fits
over the larger pan and both are placed into a water bath, at a set and
constant temperature. It can also be used to cook foods at a very low
temperature. It is commonly used in catering and restaurant service
where some of the components of a dish are kept hot and ready for at
hand use.
Bake Blind A baking technique by which a pie or tart shell is cooked
prior to filling it. This is done to keep the shell bottom from soaking
through and producing a soggy crust. The shell is first perforated with a
fork to prevent puffing, covered with aluminum foil or parchment paper,
and then weighted with rice or beans.
Baking Stone - Also called a pizza stone, an unglazed ceramic, clay, or
stone disc about of a inch thick, which allows for high temperature and
dry heat, which is necessary for crisp crusts when making flatbreads,
pizzas, calzones, etc.
Bard To wrap a lean cut of meat in a fat, like bacon, to prevent drying
out when roasted. The barding fat bastes the meat while cooking and is
then removed a few minutes before is done to allow browning
Baron An English term for a large cut of beef anywhere from 50 to 100
pounds, these are generally reserved for celebrations and significant
events. In France, it is used to describe the saddle and legs of lamb.
Baste - To spoon, brush or pour fat, drippings or liquid continually over a
baking or roasting food (usually poultry) in order to promote a moist
finished product, to add flavor, and to glaze it.
Batter An uncooked mixture usually containing milk, flour, and eggs. It
can be thick enough to be poured or spooned (as with muffins), or thin,
to coat foods before being fried in oil.
Batterie de Cuisine A French term for the various utensils and
equipment necessary for a proper kitchen.
Beard The hair like filament that attach bivalves to their permanent
residence. When long enough, they are to be removed before cooking.
(see bivalves).
Beat To stir vigorously in a circular motion.
Bind To incorporate a thickening agent into a hot liquid.
Bistro A quaint, modest local bar or restaurant that serves regional
specialties and wines.

Bivalve Any mollusk like: clams, oysters, scallops, etc. that is housed
between two shells hinged together and held closed by a strong
abductor muscle.
Blackened - A cooking technique where meat or fish is coated with a
seasoning mixture of paprika, cayenne pepper, white pepper, garlic
powder, onion powder, dried thyme, and dried oregano. A cast-iron skillet
is heated until oil added to the pan reaches its smoke point. This
technique gives the food a crust and sears in the juices.
Blanch To briefly submerge food into boiling water and then into an ice
bath to halt further cooking. It is a technique used to soften and bring out
the chlorophyll in green vegetables.
Blend A mixture of two or more flavors to produce its own unique
character, and quality.
Bleu A French term for a cut of meat cooked only until warmed
through, or very rare. (see also au bleu)
Blondir A French term for lightly browning food in a fat. Meats and
flour (to produce roux) are cooked in this fashion.
Bocconcini An Italian word meaning mouthful. It can be used to
describe a particular dishes appetizing appeal or small portions
(significantly fresh mozzarella cheese).
Body A culinary term used to describe a food or drink of substantial
texture and flavor that lends a complex, well-rounded flavor to the
palate.
Boil - To heat a liquid to the point of breaking bubbles on the surface or
to cook submerged in a boiling liquid.
Bolognaise An Italian term for various dishes based on beef and
vegetables, or relating to the area of Bologna.
Bon Appetit Any of several French phrases that relate to its literal
translation of good appetite. Have a good meal, Enjoy your dinner,
etc.
Boning To remove flesh from the bone or joint of meats, poultry, etc. A
special boning knife is used and a degree of skill is required so as not to
damage the end product.
Bonne Femme - A French phrase describing food prepared
uncomplicated and simple or rustic.
Bottom Cuts Cuts of meat that are from the lower parts of an animal
when it is standing. It does not refer to a lesser quality as much as it

signifies the second and third category meats suited for braising or
boiling, as opposed to sirloin and other top end cuts.
Bouillon The French word for a broth, it is a liquid made from scraps
of meats, poultry, or fish with chopped vegetables simmered in water.
The liquid that is strained after cooking is the bouillon.
Bouquet The complex fragrance wines develop as a result of aging.
Bouquet Garni A bundle of fresh herbs usually consisting of parsley,
thyme, and bay leaf that is bound by twine and placed into a soup, stock,
or sauce to aid flavor. The bundle is removed just before service.
Braise - A method of cooking in which very little liquid is used and the
food is cooked over several hours in a sealed pan. Tougher cuts of meat
are better prepared this way.
Brasserie Originally a brewery, it is now more referred to cafes or
restaurants serving beers, ciders, ales, wines, etc. with a limited menu at
any hour (most notably during late evenings).
Breakfast The first meal of the day. Literally, the meal that breaks the
fasting when asleep.
Breast A cut of meat from the chest area of an animal. The breast
meat of beef is referred to as the brisket, in pork it is the belly.
Brimont A French term used when describing a decorative dish that a
chef has dedicated to his master.
Brinde A glass of wine that is toasted to a particular persons health
and well-being.
Brix Scale A scale of measurement for the density or gravity of sugary
liquids. This has replaced the Braume scale since its introduction in the
early 1960s.
Brodo The Italian word for bouillon.
Broil - A method of cooking, in which the heat source is above or below
the food, it is placed on a rack or grate and the speed with which it cooks
depends on how far away it is from the heating element and the
foods thickness.
Broth See Bouillon.
Brunch A combination of the words for breakfast and lunch, and which
is neither breakfast nor lunch, the meal combines some of the features
of both and is served mid-morning, traditionally on Sundays between 10
a.m. and 2 p.m..

Bruise A culinary term used to describe the partial crushing of an

ingredient so as to release its full flavor, most notably garlic.
Brule French for burnt, as in, crme brulee.
Brunoise - A French term used to describe a specific cut (very small
dice) or mixture of vegetables, usually braised in butter.
Brut A degree of dryness (unsweet) given to Champagne or sparkling
wines. Brut wines are drier than Extra Brut.
Buffet A French term describing a table with an elaborate display
(significantly tiered) of an establishments choice offerings. Also used for
large ballroom events or weddings where items are lined up at long
tables and guests are served butler style or serve themselves.
Butterfly - To cut food, usually meat, fish, or poultry, evenly down the
center but not completely through. The two halves are then opened flat
and grilled, sauted or stuffed and rolled to be roasted.
Butyric Acid Found primarily in butter, this natural acid is what gives
butter its flavor and also the rancid smell form when it spoils.
C
Cacciatore Italian for hunter, this style of dish is accompanied by
onions, mushrooms, tomatoes, and herbs.
Caf The French and Spanish word for coffee, also an establishment
that serves the same. The term is also used in reference to as a small
restaurant with a quaint, unpretentious ambiance.
Caboulot Similar to a caf, but, is more specifically an establishment
of modesty that also incorporates a country or suburban feel and invites
its guests into lively dances and song to accompany the dining
experience.
Cajun Used in reference to people of French Acadian descent who
were removed from their homeland of Nova Scotia by the British in the
late 1700s. Cajun cooking has long been wrongly thought of as
synonymous with creole cooking of the same region. Cajun and creole
differ in the fact that, Cajun cuisine relies more on rouxs and a large
amount of animal fat where as creole cooking utilizes more butter and
cream.
Caldo In Spanish and Portuguese, it means soup or broth". In Italian
it means warm or hot.

Canap French for couch, these are bite size bread portions either
toasted or untoasted, topped with a variety of meats, cheeses, pates, or
spreads that are served as a light accompaniment to cocktails.
Candy Thermometer A specific tool for measuring the temperature of
boiling sugars, or oils. The instrument registers temperatures from 100
to 400 F.
Capsaicin The compound that gives certain chile varieties their spicy
flavor. Almost 80% of this comes from the seed and attaching
membranes. This spicy, sometimes fiery, effect does not diminish,
except by the removal of the seeds and membranes.
Capsicum Any of a large variety of peppers used in cooking.
Capsicum, or peppers, are arranged into categories as; sweet, mild, or
hot.
Caramelize In essence, all foods have a certain amount of natural
sugars. When heated, these sugars start to brown or caramelize. When
sugar alone is heated to the point of liquefying and takes on a golden to
dark brown color.
Casing The thin, tubular membrane of the intestine used to hold
processed meats and forcemeats, as in sausages and salami.
Carving The time-honored tradition of separating whole roasted
meats, poultry, and fish in a ceremonial or lavish setting.
Casserole Both a cooking utensil constructed of an ovenproof material
that has handles on either side and a tight fitting lid, and the food
prepared in it. Casseroles may contain a variety of meats, vegetables,
rice, potatoes, etc. It is sometimes topped with cheeses or breadcrumbs
similar to dishes served au gratin.
Cassolette A small utensil for cooking individual portions.
Cassoulet A French dish of white beans and an accompanied meat
that are slow cooked in the oven to fully compliment the flavor.
Celsius A scale of measurement for temperature devised by Swedish
astronomer Anders Celsius, it represents degrees from 0 (freezing) to
100 (boiling).
Cephalopod A class of mollusks that include octopus and squid. They
all share two common characteristics, tentacles and an ink sac.
Chafing Dish A variety of portable cooking containers used to either
heat or cook food with a heat source directly underneath it. They usually
contain a large pan with water, like a double boiler, to keep the food from
burning and are most frequently used in a buffet setting.

Champignon A French term for any variety of edible mushroom or the

particular dish they accompany.
Charcuterie Products based on, but not limited to, pork and its offal.
These include sausages, salami, pats, and similar forcemeats. Also
used in referrence to the practitioner of this ancient culinary art.
Chaud-froid A French term describing a dish that is first cooked and
then chilled for service.
Cheesecloth A versatile, natural cotton cloth that can aide many
kitchen tasks. It will not break apart when boiled, nor will it affect the
flavor of foods it encounters.
Chef The French word for a "cook". Someone who prepares food as
an occupation in a restaurant, hotel, etc.
Chemis A French culinary term for a food that is wrapped (in puff
pastry, for example) or coated ( A thick sauce poured over the top).
Chevaler A French culinary term for a dish where the ingredients are
arranged overlapping each other, such as sliced beef or cutlets.
Chiffonade A French culinary term for a cut of thin strips. Various leafy
herbs and lettuce are prepared in this fashion.
Chine A culinary term referring to the backbone of an animal and its
addition or removal from cuts of meat.
Chinois A conical sieve with a very fine mesh used for straining tiny
particles from sauces and stocks.
Chop A small cut of meat taken from the rib section and commonly
including a portion of the rib itself. Also referring to quick, heavy blows of
a cleaver or knife when preparing foods.
Chuck An inexpensive cut of beef taken from the section between the
neck and shoulder blade.
Churn To agitate cream to the point of separating the fat from the
liquid.
Civet A French term for a well seasoned stew of game, usually hare,
or rabbit.
Clambake An informal beachfront meal consisting of a variety of
seafoods and other foods like, corn-on-the-cob, potatoes, etc. They are
cooked on an open pit of hot rocks and seaweed that are covered with
wet canvas.

Claret An English term for wines of the Bordeaux region of France or a

similar light red wine.
Clarify To clear a liquid by removing the cloudy sediments.
Cleaver An ax-like cutting tool used for a multitude of tasks. A good
cleaver has a well balanced weight and can easily cut through bone as
well as chopping vegetables.
Coat A culinary term for surrounding a food with another either before
or after cooking, as with coating in breadcrumbs before baking or
sauteing or topping a finished product with a sauce prior to serving.
Coat a Spoon A cooking technique used to judge the thickness of a
liquid. When dipped into a simmering liquid, a spoon will determine how
thick or thin the liquid is by how much sticks to the spoon.
Cocotte The French word for casserole. Traditionally made of
earthenware and round, or oval in shape.
Coddler Similar to a double boiler or chafing dish, it differs in the fact it
contains separate compartments for individual portions. Eggs are mostly
prepared using this type of pan.
Colander A spherical, perforated, bowl-shaped container used to
separate solids from liquids.
Composed Salad A salad of artful arrangement as opposed to tossing
all the ingredients together.
Compote A chilled sauce or condiment of fresh or dried fruit in a
syrup.
Compound Butter Softened butter mixed with a variety of ingredients
then rolled and chilled. During service, disks of the butter are cut and
usually placed of top of the dish allowing it to melt over the finished
product.
Concass A French term for chopping of pounding an ingredient such
as tomatoes, fresh herbs, meats, and ice used to chill an item for
serving.
Concentrate A culinary term used to describe a substance in which
the water content has been reduced to a certain thickness.
Condiment An accompaniment to prepared foods that heighten the
flavor, aid in digestion, preserve the food, or stimulate the appetite.
Confectionary Any of a numerous amount of food products based on
sugar as the main ingredient.

Confit A cooked meat or poultry that is prepared and stored in its own
fat. Duck and goose are common to this ancient technique of cooking
and storage.
Conserve A mixture of fruits, nuts, and sugar cooked until thickened
and spread on biscuits, toast points, etc.
Consomm A clarified, highly flavorful broth served hot or cold. The
broth is clarified using a raft of egg whites during preparation. As the
whites cook they attract the various sediments like a magnet.
Coquille French for shell, it is often used in reference to a scallop.
Cordon Bleu Originally a blue ribbon worn by the members of
Frances highest order of knighthood, it has extended to apply to a food
preparation of the highest standards and also in reference to the cook
that prepared it.
Coulis A culinary term used generally to describe a thick puree, sauce,
or soup.
Creole More refined than Cajun, creole cookery relies more on butter
and cream, it also relies more on the use of tomatoes and is not as spicy
as its Cajun counterpart.
Crimp To pinch together two pastry edges to prevent the filling from
escaping.
Crisp To refresh vegetables in a bath of ice water so as to make them
firm or crisp.
Crudits Raw fruits and vegetables served as an appetizer with
various cold condiments.
Crush To reduce foods to their smallest form, like pastes, crumbs, or
powders.
Crustacean The classification of shellfish that have elongated bodies
with jointed shells. Examples are: crabs, lobster, and shrimp.
Cube - To cut food, such as cheese and vegetables, into half inch cubes
or to describe tenderizing meet with a mallet that leaves cube shaped
imprints on the surface.
Cuisine - A French term used to describe a specific style of cooking or a
certain countrys food in general.
Curdle - The separation of the semi solid and liquid portions of milk
caused by coagulation.

Cure To treat foods in order to preserve them. Smoking, salting, and

pickling are some of the many ways to cure foods.
Cut In To blend a solid fat into a dry ingredient until the mixture is in
the form of small particles.
Cutlet A thin cut of meat from the leg or rib section, usually from lamb,
veal, or pork.
Cuve The contents of a wine vat or cask. Also the blending of various
vats into a whole, this term is used especially with champagne, were the
ingredients of a cuvee may come from different wines of different
vineyard plots.
D
Daube A French term referring to a method of braising meat in red
wine stock well seasoned with herbs.
Dash - A measuring term referring to a very small amount of seasoning
added to food. Generally, a dash is considered to be between 1/16 and a
scant 1/8 teaspoon.
Decant To transfer a liquid from one vessel to another. This is
generally done to separate the wine from any sediment and to allow it to
breathe which enhances the flavor.
Deep Fry To cook food in a container of hot fat, deep enough to
completely cover the item being cooked.
Deglaze A technique whereby after sauting a food, liquid is added to
the pan to loosen the caramelized bits of food on the bottom used to
make a pan sauce.
Degrease To skim the fat from the surface a hot liquid such as a soup,
stock, or sauce.
Dehydrate To remove water from food by slowly drying. Dehydration
prevents moisture spoilage such as mold or fermentation.
Djeuner The French term for lunch.
Demi-glace A French term meaning "half-glaze". A rich brown sauce
and that is used as a base for many other sauces, it begins with a basic
brown sauce preparation which is combined with veal stock and wine.
This is slowly reduced by half to a thickness that coats the back of a
spoon.
Demi-sec A French term meaning half dry, used to describe a sweet
wine.

Demitasse A French term for half cup, this can refer to either a tiny
coffee cup or the strong coffee served in the cup.
Devein To remove the intestinal vein from the back of a shrimp either
using a sharp knife or a utensil called a deveiner.
Devil - A term describing food that is combined with various other spicy
seasonings such as Tabasco sauce or red peppers and thereby creating
a deviled dish.
Dice Foods that are cut into cubes about 1/8 to inch wide.
Dilute To reduce a mixtures strength or thickness by adding liquid.
Disjoint A cooking term meaning to separate meats at the joint.
Separating the drumstick from the thigh of poultry would be an example
of this.
Dissolve To mix a liquid with a dry ingredient thoroughly enough that
no grains of the dry ingredient are evident.
Distillation A process of separating the components of a liquid by
heating to the point of evaporation, then cooling until it condenses into a
purified form.
Dolce The Italian word for "sweet".
Dollop A small amount of semi solid food placed on top of another
food.
Dot - To cover the surface of food with small amounts of butter or other
fat before baking or broiling.
Doux The French word for sweet.
Drain To separate the liquid or fat from a food.
Draw To remove the entrails from poultry or fish, also to clarify a
mixture.
Dredge To coat a food that is to be fried with a dry mixture.
Dress To prepare fish, poultry, and game for cooking, such as
plucking, skinning, or scaling and then eviscerating. Also to add dressing
to a salad.
Drippings The juices and fat that gather at the bottom of a pan in
which foods are cooked. These are used to form a sauce for the finished
product.
Drizzle To pour a liquid mixture in a fine stream over foods.
Dry A term used to describe a beverage that is not sweet.

Dry Aging The process of placing carcasses or wholesale cuts of beef

in refrigerated temperatures 30 to 34F with no protective packaging for
14 days with 80 to 85 percent humidity and an air velocity of 0.5 to 2.5
m/second. Only whole pieces of meat still covered with the natural fat
can be aged, not cut pieces of individual steaks. With aging, the natural
enzymes in the muscle breakdown the connective tissues and muscle
fibers enhancing tenderness and flavor, in addition, marbling, helps
make meat juicier, more flavorful, and tender. While cooking, the
marbling is melted and lubricates the muscle strands providing the steak
with the flavor qualities and tenderness one expects from a dry aged
steak.
Dulce The Spanish word for sweet.
Dust To coat a food with a powdery ingredient such as flour or
confectioners sugar.
Dutch Oven A large kettle made of cast iron with a tight fitting lid used
for braising or stewing foods.
E
Earthenwear Ceramic bakewear made of clay which is fired at a high
heat then glazed with a hard nonporous coating.
Egg Timer A small hourglass that holds enough sand to run for three
minutes, the average time it takes to soft boil an egg.
Egg Wash Either separated or whole egg mixed with water or milk
brushed over pastries or other baked goods before baking to give them
a gloss and added color.
Emballer A French term meaning to wrap an article of food which is to
be poached or simmered in stock. The food item is usually wrapped in
cheesecloth to hold it together. It also refers to the filling of a mould to be
cooked, such as pat.
Emulsifier A food additive used to preserve the texture of emulsions.
The most commonly used emulsifier used in cooking is egg yolks for
their lecithin content.
Emulsion A mixture that occurs from the binding together of two
liquids that normally do not combine easily, such as vinegar and oil.
Enology The science or study of winemaking, also spelled,
oenology.
Enophile One who is a connoisseur, expert, or lover of wines.

Entrecte A French term meaning between the ribs. It is the tender,

highly marbled cut taken from the boned set of ribs of beef.
Entre Usually the main course of a meal, but when referred to a full
French menu, it is the third course. With a trend towards a reduction in
the number of courses, todays menus usually center on a main dish
preceded by an appetizer course.
Entremets A French term used to describe the sweet course, or a
specific dessert. Many restaurants still refer this word to vegetable
dishes and side dishes, as well as sweets.
Epicure Anyone that possesses an appreciation and understanding of
fine foods and wine.
Escalope French word meaning a thinly sliced white meat, usually
veal, it can also be in reference to a fillet from a large fish or lobster.
Essence Obtained by distillation or infusion, they are strong aromatic
liquids used either to enhance the flavor of certain preparations or to
flavor certain foods that have little flavor of their own.
Essential oils - A strong flavored extract from the flowers, leaves,
seeds, and roots of certain plants used to flavor foods. Examples are
walnut oil, citrus oils, and mint oil.
Estouffade A French term referring to a dish whose ingredients are
slow cooked, also a clear brown stock used to dilute sauces, ragouts,
and braised dishes.
Eviscerate To remove the internal soft tissues from a carcass.
F
Fahrenheit Scale for measuring temperature in which 32 represents
freezing and 212 represents the boiling point.
Farce The French word for stuffing.
Farci The French word for stuffed. Traditionally a dish of forcemeat
wrapped in cabbage leaves and boiled in a meat or vegetables stock.
Fermentation A biochemical change brought on by the action of yeast
or bacteria on certain foods, especially carbohydrates.
Filet A French term for a boneless cut of meat taken from the undercut
of the sirloin.
Fillet A boneless cut of meat or fish, also, the action of removing flesh
from the bone to obtain the fillet.

Fines Herbes A chopped mixture of aromatic herbs used to flavor

various foods. Classically, this mixture is comprised of chervil, tarragon,
parsley, and chives.
Finger Bowl An individual bowl made of glass, metal, or china which
is filled with warm water and perfumed with lemon. Used primarily to
wash the fingers after serving shellfish or any other food eaten with the
hands.
Finish To complete the preparation of a dish for consumption. This
may entail adjusting the seasoning or the consistency, adding garnish, or
mounting a soup or sauce with butter or vinegar before service.
Flamber A French term meaning to pour a flammable spirit over food
and ignite it. The purpose of which is to either enhance the flavor or for a
culinary effect.
Flank A cut of beef taken from the abdominal muscles.
Flavor The sensation felt when food or drink comes in contact with the
taste buds. There are four basic tastes; sweet, salty, sour, and bitter. The
particular flavor of a dish derives from a combination of these. When one
taste overpowers the dish, it is described as such. A skillful cook
combines similar or contrasting flavors and produces a harmonious
whole. Flavors are enhanced by the texture, consistency, color, and
temperature of the finished product.
Fold A cooking technique whereby a light substance is gently
combined with a heavier substance. The lighter of the two is placed on
top and cut vertically into the heavier as the bowl is rotated a quarter
turn with each series of strokes.
Fondue Despite many misinterpretations, this is undoubtedly a Swiss
specialty consisting of one or more cheeses ( usually Comt or Gruyre
cheese) melted in a special pottery dish with white wine and seasonings.
The dish is then held over a small flame during service where guests
use long, two pronged forks to dip cubes of bread into the hot mixture.
Beef and chocolate fondues are equally popular.
Food Mill A hand turned utensil that forces food through a perforated
plate at the bottom, separating the skin, seeds, or fibers from the edible
product.
Forcemeat A mixture of raw or cooked seasoned ingredients used to
stuff a variety of foods, especially sausages. Also the basis for pats,
meat pies, terrines, quenelles, etc.
Free Range Animals bred for consumption that are allowed to roam
and feed without confinement which promotes better quality meats and

poultry, primarily because they to not consume their own excrements, as

when they are caged..
French A term used to describe various cuts of vegetables and meats.
A long very thin strip, also referred to as julienne. To trim away the meat
at the end of a rib or chop so that the bone is exposed.
Friandise A French term for confections such as petits fours or truffles,
eaten between meals or as an assortment served after the dessert
course with coffee or tea.
Frill A fluted paper decoration placed over a protruding bone. This type
of garnish is classically found on the presentation of a crown roast.
Front of the House - The area of a restaurant where food and
beverages are served to the guest by the serving staff. The separation of
front and back in a restaurant are imparative to the entire dining
experience. When a guest enters the establishment, the feeling of
comfort and warmth welcomes them. The pampering and attention
exuded by the staff and ambiance of the establishment are the focal
points of the dining experience, not the hustle and bustle, or "behind the
scenes" events of a professional kitchen in the midst of full production.
Frost A technique of shaking ice cubes in an empty glass so that a
mist forms on the sides of the glass before it is filled with a beverage.
Alternately, the rim of the glasses is moistened with citrus juice or egg
whites then dipped into plain or colored castor sugar, kosher salt, etc.
Commonly used for margaritas or martinis.
Froth A cooking term referring to a layer of foam consisting of tiny
bubbles or the process used to acheive them.
Fruits de Mer A French term referring to any seafood or combination
thereof.
Fry Also referred to as sauteing, the process of cooking a food in hot
fat over moderate to high heat.
Fum A French term used to describe foods that are prepared by
smoking.
Fumet A concentrated liquid obtained by reducing a stock, particularly
fish or mushroom, used to fortify or enhance the flavor of a sauce, soup,
or stock.
Funghi The Italian word for mushrooms.
Fusion Cooking - A style of culinary art that incorporates ingredients
and/or methods from several different ethnicities or regions. Originally

combining western and asian influences, it now includes all ethnic

cuisine. Also considered modern American cooking.
G
Gallimaufry Once considered to be a reputable dish of thinly sliced
meats, minced onion, wine, and verjuice, seasoned with ginger. Since
the seventeenth century the term has come to refer to an unappetizing,
badly prepared dish.
Game Any wild animal or bird that is hunted for the purpose of human
consumption.
Garde Manger A French term for the member of a professional kitchen
in charge of cold items, salads, and hors doeuvres.
Gargote An unflattering French term referring to any small, cheap,
dirty restaurant serving poor quality food.
Garlic Press A kitchen utensil used to press a clove of garlic through
small perforations thereby extracting both pulp and juice.
Garnish - A single item or combination of decorative accompaniments to
a finished dish. The garnish should always blend with the flavor of the
dish. In any case, the garnish should be placed around a dish to achieve
an overall harmony of shapes and colors which are pleasing to the eye.
Gastronome A person with a refined palate or connoisseur of good
food. While appreciating the most refined products of the culinary arts,
the true gastronome enjoys them in moderation.
Gastromony The art and science of fine dining, gourmet food, and
drink. Described by Monselet as, The joy of all situations and of all
ages.
Gteau The French word for any variety of cake.
Gelateria Italian for ice cream parlor.
Gelato Italian for ice cream, which by American standards is much
denser having less air incorporated into it.
Germ In culinary terms, the term refers to a grain kernels nucleus.
Giblets A cooking term referring to the heart, liver, gizzard, and
neckbone of poultry.
Gizzard A muscular digestive pouch found in the lower stomach of
poultry, used to grind the fowls food with the aid of small stones
swallowed for this purpose.

Glac The French term for glazed or frozen. Primarily items that
are coated with a syrup cook to the crack stage, to give the hard, shiny
coating.
Glaze A thick, syrupy substance obtained by reducing an unthickened
stock. Used as an essence added to sauces to fortify their flavor.
Glazing The technique of applying a glossy surface to food. This can
be done by basting the food with a sauce while it is cooking or by putting
a glaze on it and placing briefly under the broiler. To glaze cold foods,
apply a coat of aspic, gelatin, or dissolved arrowroot.
Gluten - Proteins found in wheat and other cereal grains that hold
carbon dioxide molecules produced by yeasts and expand during
fermentation. Gluten develops when certain flours are mixed and
kneaded for a period of time.
Gourmand A person who merely enjoys eating good food, often to
excess.
Gourmet A person who enjoys good food, but, also knows how to
choose and appreciate it. As a long standing listing of this hierarchy
states, At the bottom you have the goinfre (greedygut), next is the goulu
(glutton), then the gourmand, the friand (epicure), and the gourmet, and
finally the gastronome.
Grater A kitchen utensil with varying perforations, some toothed. By
rubbing a solid food repeatedly over the holes it is reduced to fine or
course shreds, to powder, or very fine fragments.
Gratin Either the golden brown crust which forms on the surface of the
dish when it is browned in the oven or put under a broiler, usually coated
with grated cheese, bread crumbs, or a mixture of egg and bread
crumbs, or, the method of cooking that produces the same.
Grecque A French term used to describe dishes of Greek origin, also
a loose term used for dishes inspired by Mediterranean cuisine.
Grilling Also called broiling, is a method of cooking over or under a
radiant heat source such as gas, electricity, charcoal, or wood. The
intense heat produced seals in the juices by forming a crust on the
surface of the food. The grill or grate itself, must be constantly cleaned
and seasoned with oil so that food does not adhere and the distinctive
grill marks may show predominantly for presentation.
Grind To reduce a food substance to fine, medium , or coarse
particles.
H

Hare A game animal belonging to the family of rabbit, but larger and
possessing a dark flesh. Mountain varieties have a more delicate flavor
than that of the plains hare.
Hard-ball stage A method for testing boiling sugar described as the
point at which a drop immersed in cold water forms a hard or rigid ball
that is slightly pliable. Using a candy thermometer, this stage registers
between 250 and 265F.
Hard-crack stage A method for testing boiling sugar described as the
point at which a drop immersed in cold water separates into hard brittle
threads. Using a candy thermometer this stage is between 300 and
310F.
Hash - A dish of finely chopped meats & vegetables (usually leftovers
are used) combined with seasonings and sauted until golden brown.
Haute Cuisine A French term used to describe food that is presented
in an elegant or elaborate manner, perfectly prepared, or of the highest
quality.
Heifer A young cow between eight and twenty months of age.
Resulting from the improvements in raising dairy cattle and overcapacity
thereof, an increasing number of heifers are being slaughtered for beef
rather than being kept for milk. Equal to veal in most respects, the meat
and offal are of good quality.
Herbes de Provence A specific blend of herbs indigenous to the
southern regions of France, it is to the used to season a variety of
dishes. This common blend usually contains lavender, marjoram,
rosemary, savory, basil, and sage.
Herbs Any of a variety of aromatic plants very used in cookery, not
only the season hot dishes but also used in salads or as a vegetable by
themselves. In previous times, the term herbs once included all plants
and vegetables that grew above ground, those growing below ground
were considered roots.
Hock The lower portion of an animals leg, just above the hoof. In
relation to the ankle of a human.
Hog Jowl Cheek of a hog, usually only found in the south, and
commonly cured or smoked. It is similar in most respects to bacon and
used to flavor stews, baked beans and the like.
Hog Maw The stomach of a pig, commonly stuffed with a forcemeat
mixture or used in soups or stews.

Homard The French word for lobster

Hors d'oeuvres By definition, the first dish to be served at a meal
particularly at lunch. (dinners are usually started with soup) There two
types of hors doeuvre, cold and hot. The presentation is very important,
it should always look very decorative. More common today is the
Russian customs serving an assortment as a small meal preceding the
main one.
Htelire The French term given to sauted or grilled meats and fish
dishes served in or with hotel butter. (see hotel butter)
Huile The French word for oil, usually referring to cooking oil.
Hull Also referred to as the husk or shell, it is the covering of certain
fruits or seeds. Also used in reference for preparing food for
consumption by removing the outer covering.
I
Icing Also referred to as "frosting", a simple preparation of
confectioners sugar and water used to coat cakes pastries and any
other confection. Royal icing is made with the addition of egg whites to
the mixture.
Immersion Blender - Also referred to as a beurre mixer, this handheld
blender is tall, narrow and has a rotary blade at the end. It is immersed
in directly into a pot of soup or other mixture to puree or ground coarsely
the contents.
Incise The technique of making shallow incisions into meats or fish
with a sharp knife for the purpose of either tenderizatation or to insert
herbs/ spices into the flesh.
Incorporate The addition of an ingredient into the preparation of a
dish or basic mixture by thoroughly blending it.
Induction Cooking The technology of heating cookware by the use of
magnetic energy. Induction coils beneath the surface of a smooth
ceramic cook top producer high frequency, alternating current from
regular low voltage direct current. The use of cookware with a magnetic
base material is essential so as the molecules in the vessel begin to
move so rapidly that the pan, not the stovetop, become hot. Most steel
the iron based cookware work well, although, those made of aluminum,
copper, and some types of stainless steel cannot be used because they
are not magnetic.

Infusion The technique of steeping an aromatic substance into a

heated liquid until the liquid has absorbed the added ingredients flavor.
Oil, milk, and tealeaves are common ingredients used in the infusion
process.
Inn An establishment catering to travelers in need of a place to sleep
and a meal.
Insalata - The Italian word for "salad".
Interlarding The technique of inserting thin strips of pork fat called
lardons into lean cuts of meat using a larding needle. Similar to larding,
with interlarding, the fat is left protruding from the surface of the meat
whereas larding is achieved by submersing the fat wholly in the flesh.
Irradiation A method of preserving food by irradiating it with gamma
rays. The process destroys microorganism and inactivates enzymes,
thus sterilizing the food.
Issues A term used in cooking to describe either the inedible parts of
an animal such as hair or skin, or, in producing flour it refers to the byproducts such as bran.
J
Jamaican Jerk A Caribbean cooking technique, also, the seasoning
blend used. Primarily used in grilled preparations such as pork or
chicken, the seasoning blend usually consists of ground chilies, thyme,
cinnamon, ginger, allspice, cloves, garlic, and onions. The seasonings
are either rubbed into the meat or mixed with a liquid to create a
marinade.
Jambon - The French word for "ham."
Jambon Cru - French for "raw ham".
Jambonneau - A French term for the knuckle end of a pork leg. Its
usually braised or poached, eaten fresh, smoked, or salted. Also used in
reference to a preparation of stuffed chicken leg because of its similar
shape.
Jambonnire A cooking vessel with deep sides, handles on each end,
and a lid, having the same shape as a ham. Used for cooking a whole
leg or shoulder of pork.
Jelly-Roll Pan A baking pan, rectangular in shape, about 1 inch deep,
used to make sheet or sponge cakes used for jelly rolls.

Julienne foods, especially vegetables, cut into thin sticks

approximately inch thick and 1 inch long.
Jus A French word loosely translated into juice, but has a more
specific meaning than the translation. In French cookery it is primarily a
sauce made by diluting the pan juices of a roast with liquid then boiling it
in the roasting pan until all of the sediment has absorbed into the stock.
Also used to describe thickened or clear brown stock, especially veal.
The juices squeezed from raw vegetables or fruits are also referred to as
jus.
K
Kidney A red offal, or variety meat. The kidneys of beef and veal are
multi-lobed while pork and lamb are single-lobed. Young animals such
as calves, heifers, and lamb have the most delicate flavor; pigs kidneys
are rather strong in flavor while those of beef and sheep tend to be
tough as well as strong flavored. In all cases, the membrane that
surrounds the kidney must be removed so they do not shrink when
cooked. Any blood vessels, together with the core of fat must also be
removed.
Kitchen Staff In largest establishments the staff consists of a team of
cooks and others providing kitchen services. The team is directed by a
head chef who divides his staff into sections each contributing to the
total food production. The kitchen staff varies according to the
requirements of each establishment, tasks being shared or distributed
between the workers. The kitchen hierarchy of a restaurant and their
functions are as follows:
Executive Chef creates menus, makes purchases, coordinates
kitchen duties, hires personnel.
Sous Chef The underchef or assistant to the Executive Chef, aids
in managing the day to day operations of the kitchen and assumes
responsibility in the chefs absence.
Saucier Prepares stocks and sauces, braised, fried, sauted, and
sometimes poached meat, fish, and poultry.
Garde-Manger prepares all cold items from the pantry area such
as salads, hors doeuvres, pats and terrines.
Rtisseur Prepares roasted, broiled (grilled), and fried foods.

 Entremettier Prepares vegetables, soups, and side dishes for

plating at service.
Poissonnier Prepares all fish, from portioning of fillets to cooking
them.
Ptissier Prepares cooked desserts, pastries, ice creams, etc.
Kneading The process by which a mixture of dough is made
smoother, softer, and more elastic by working with the heel of the hand
also incorporating air and additional ingredients at the same time.
Kobe Beef An exclusive grade of beef cattle produced in Japan. The
production of this beef is very limited and extremely expensive to obtain .
The cattle are subjected to a treatment of limited mobility, massaged
with sake, and fed a selective diet that includes plentiful amounts of
beer, resulting in extremely tender and full flavored meat.
Kosher Foods prepared and served following strict Jewish guidelines
for their production and consumption. In order to meet the standards of
kosher foods, they must be prepared under the supervision of a rabbi.
L
Ladle A large bowl-shaped spoon with a long handle used for serving
soups and stews, there are also smaller ladles with a lip on the bowl
used for basting with the cooking juices and for spooning sauces.
Lagniappe A Cajun or New Orleans term, the word refers to
something extra one receives in addition to normal service.
Lard - Lard is the layer of fat located along the back and underneath the
skin of the hog. Hog-butchers prepare it during the slaughtering process
and preserve it in salt. In Italy it is used mainly (either minced or in whole
pieces) to prepare various kinds of sauces and soups, to cook
vegetables and legumes, or to lard beef or poultry. In order to remove
any excess of salt, lard should be blanched by placing it in cold water,
bringing it to a boil and then letting it cool entirely under cold running
water.
Lardons A French term referring to bacon or other fatty substances
that have been cut into narrow strips and either cooked or used to lard
meats.
Leaven To add a leavening agent to a mixture that will inhibit carbon
dioxide production and make it rise. Leaveners are agents that are
added to doughs and batters to increase the volume and lighten the

texture. The most common leaveners are baking soda, baking powder,
and yeast.
Leche The Spanish word for milk.
Legume Any of numerous plant species that produce seeds encased
in pods, the individual seeds are also known as pulses.
Liaison A thickening agent added to soups sauces or other mixtures.
Common liasons are roux, cornstarch, and egg yolks.
Loin The meat section of an animal that comes from the area on both
sides of the backbone extending from the shoulder to the leg, or from the
rib to the leg as in beef and lamb.
London Broil A term used to describe both a dish and a cut of meat.
Large pieces of flank steak (from the lower hindquarters) or top round
(from the inner portion of the hind leg) are cut into pieces, marinated,
grilled, or broiled, and then sliced across the grain. Many thick cuts of
meat, including top round and sirloin tip, are labeled "London broil".
Luau A Hawaiian traditional feast which usually revolves around the
roasting of a whole pig. The celebration and ceremonies are held in
combination with dance, music, and song.
Lyonnaise A French term describing dishes prepared or garnish with
onions or any dish prepared in the manner of Lyon, France.
M
Macerate To soak foods in a liquid, such as wine, alcohol, vinegar, or
simple syrup, so they absorb the flavor of the liquid and break down
tissues to soften the food.
Magret A portion of meat from the breast of duck, presented with the
skin and underlying layer of fat still attached.
Maison French for house", the term is generally used to denote a
specialty of the particular restaurant.
Matre dHtel The head of a dining room, assisted by a team of
waiters and stewards. They must have a very extensive technical
knowledge of all aspects of the restaurant including the kitchens, cellars,
and dining room, and be able to advise the guest and guide them
through the dining experience.
Maltaise A French term describing sweet or savory food preparations
which are based on oranges, particularly the blood orange.

Manchette Frilled paper used to decorate projecting bones of a chop,

roast, or leg.
Mandoline A portable slicer with adjustable blades and a folding
support used to obtain a variety of cuts including julienne, gaufrette, etc.
Marbling Small pieces or flecks of fat that run through a cut of meat
aiding in the tenderness and flavor.
Mare A French name for describing the collective goods sold at a fish
market.
Marinade A seasoned liquid either cooked or uncooked, used to soak
foods for varying lengths of time for the purpose of adding flavor to the
food, but also to soften the fibers of meats. In many cases the marinade
maybe used for deglazing or to make an accompanying sauce.
Marinate One of the oldest culinary procedures, used to steep meat or
game in a marinade for a certain length of time to tenderize and flavor
the flesh.
Marmite A large capacity (usually 10-14 gallons) lidded pot made of
metal or earthenware used for boiling large quantities of food.
Marrow The soft tissue found in the center of certain bones of an
animal., commonly prepared by baking or poaching, also used to fortify
soups and stews.
Mash To crush food into a smooth textured mixture, the term is also
used to describe the malt or grains crushed before being steeped in
water to produce fermentation.
Meal Any dry food stuff ground, coarsely or fine, used in cooking.
Meat The flesh of birds and animals used as food, meat is composed
of small fibers which are bound together in bundles to form the muscle of
the animal. There are three main categories, red meat (beef,
lamb,etc.),white meat (pork, rabbit poultry, etc.), and dark meat (venison,
pheasant, duck, etc.)
Medallion Small, round cuts of beef, chicken, veal, or other meats
taken from the tip or end cut, or formed in a mould.
Melt To heat a food product until a liquefies, either with direct heat, or
using a bain-marie.
Menu A literal presentation of the dishes to be served or items
available at a given meal, listed in a specific order.
Mets A French word describing any dish prepared for the entire table.

Meunire A French term meaning millers wife, used to describe a

method of cooking where items are first lightly floured and then fried or
sauted in butter.
Milk An opaque, nutritious liquid secreted from the mammary glands.
The composition and quality of milk varies according to the breed of
animal, its state of health, and the diet on which has been reared.
Mill A mechanical apparatus used to reduce whole or solid foods to a
coarse or powdered state.
Mince To cut or chop food into very fine pieces.
Mirepoix A culinary preparation consisting of diced carrots, onion, and
celery. A mirepoix is used to enhance the flavor of soups, stocks, meat
preparations, and as a garnish for presentations.
Mise en Place - A French term referring, on a whole, to all of the
operations carried out in a restaurant prior to serving the meal. Culinarily
speaking, it refers to all the required ingredients and utensils for the
preparation of a menu item, preparing them for immediate use, and
having the proper amounts for service at hand.
Mixed Grill An assortment of various meats, poultry, seafood and
vegetables barbecued or grilled and served together.
Moisten To add an amount of liquid to a culinary preparation either in
order to cook it or to make the sauce accompanying it.
Mollusk One of the two main classifications of shellfish, mollusks are
invertebrates with soft bodies covered by a shell of one or more
sections.
Monkey Dish - A small, round bowl or saucer used in food service for
side dishes or accompanying sauces.
Monter A French term meaning to give body or increased volume to
foods by incorporating air with a whisk to egg whites, cream, meringues,
etc.
Mortar & Pestle A mortar is a bowl-shaped container made of a hard
wood, marble, pottery, or stone. The pestle is a bat-shaped tool that is
used to grind inside the mortar (bowl) and pulverize food substances.
The pestle is rotated against the bottom of the mortar to pulverize the
ingredient between them to the desired consistency. Crushing the fibers
of herbs releases the full range of essential oils they contain.
Mother Sauces - The five most basic sauces that every other sauce is
based upon. Antonin Carme invented the methodology in the early
1900's by which hundreds of sauces are categorized under five Mother

Sauces, and there are infinite possibilities for variations, since the
sauces are all based on a few basic formulas. The five Mother Sauces
are:
Bchamel sauce (white) - White cream sauce thickened with a roux
liason(a combination of flour and a fat). Bchamel sauce is the base
for such sauces as Mornay sauce, and is the foundation for many
savory souffls. In Italy, bchamel sauce is known as balsamella.
Veloute sauce (blond) - Chicken stock, white veal stock, or fish
fumet is the base liquid with a liason added. Velout is often made
even richer by adding egg yolks or cream.
Espagnole sauce (brown) - Traditionally made from beef or veal
stock, aromatics, herbs, and tomato.
Hollandaise sauce An emulsion of fat and egg yolks, either hot or
cold (mayonnaise based sauces fall into this category).
Vinaigrette - A combination of vinegar, oil, and/or seasonings, herbs,
etc.
Mould Either to place food in a distinctively shaped container allowing
it to set in order to take on the particular shape, forming by hand into a
particular shape, or the resulting food obtained by the formation.
Mount The cooking technique of whisking small pieces of cold,
unsalted butter into a sauce just before service giving it a rounded flavor,
texture, and a glossy look.
Mouli Grater A handheld tool used to grate small amounts of cheese,
nuts, chocolate, etc. by placing the food in the rotary grater, applying
pressure to the handles, and turning the crank.
Mousseline A term describing any sauce in which whipped cream or
beaten egg whites have been added just prior to service to give it a light,
airy consistency.
Moutarde The French word for mustard.
Mull To flavor a beverage or liquid with various ingredients, usually
spices, by heating it.
Muslin Also referred to as cheesecloth, loosely woven cloth used for
many different purposes in cooking, like, straining thick liquids such as
sauces and pures.

Mutton The flesh of a castrated and fattened male sheep that is over
one year old. Mutton is best at the end of the winter and in the spring, in
summer months the odor of the oils from the wool impregnate the flesh
giving it a much stronger smell. Firm, dark red flesh and hard, pearly
white fat are signs of good quality when choosing mutton.
N
Nage An aromatic court bouillon used for cooking shellfish. The liquid
is usually reserved and served as the accompanying sauce.
Nappe A French term meaning to cover food with a light, thin, layer of
sauce.
Neige - A French term for egg whites that have been beaten until they
form stiff peaks. They are used in many dessert and pastry preparations.
Nioise - A name given to various dishes typical of the cuisine found in
the region around the city of Nice, France. The most common
ingredients used are garlic, tomatoes, anchovies, olives, and French
green beans.
Noisette The French word for hazelnut, also a small round steak,
usually of lamb or mutton, the cut from the rib or loin.
Non-Reactive - Clay, copper, enamel, glass, plastic, or stainless steel
pans that do not react to the chemical reactions of acids in food.
Stainless steel is the most common non-reactive cookware available as
it does not conduct or retain heat well (it frequently has aluminum or
copper bonded to the bottom or a core of aluminum between layers of
stainless steel). Although expensive, this kind of cookware offers the
benefits of a durable, non-reactive surface and rapid, uniform heat
conductivity. Glass cookware is non-reactive and although it retains heat
well it conducts it poorly. Enamelware is non-reactive as long as the
enamel is not scratched or chipped.
Nouvelle Cuisine A French term referring to a culinary style and
movement of cookery started in 1972 with the aim of encouraging a
simpler and more natural presentation of food. Advocates of nouvelle
cuisine reject the overrich, complicated and in digestible dishes that are
no longer suitable for generations conscious of the health habits of
overeating.
Nutraceutical - A nutraceutical is any food that is nutritionally enhanced
with nutrients, vitamins, or herbal supplements.
O

Oenology The sciences and study of the manufacturing and maturing

of wines. An oenologist Is basically a wine technician whereas an
oenphile is a wine lover whos knowledge may or may not be as
extensive.
Oeuf The French word for egg.
Offal Also called variety meats, they are the edible internal parts and
some extremities of a carcass. Offal Is divided into two categories, white
and red.
Red Kidneys, heart, liver, tongue, liver, and spleen
White Bone marrow, testicles, sweetbreads, stomach, mesentery,
and the head.
Oil A fatty substance that holds a liquid state at normal room
temperatures. Of the many types of oils it is the vegetable oils that are
used in cooking.
Oleaginous Plants Fruits, seeds, and plants with a fat content of 60 to
40 percent and rich in proteins. Their main uses are as a source for oils,
or roasted and salted for consuming. They include almonds, pistachios,
peanuts, olives, walnuts, etc. and the seeds of sunflower, safflower,
poppy, etc.
On The Half Shell A culinary phrase used to describe the presentation
of oysters, scallops, etc. whereby they are served on the bottom shell
only, usually on the bed of either crushed ice or rock salt.
Open Faced A culinary term used in menu descriptions for a dish
consisting of one slice of bread topped with various ingredients which
may be served hot or cold.
Overlap To arrange prepared foods so that each piece is partially
covered by the next in order to achieve a decorative effect.
P
Paillard A veal escalope or cutlet that is quickly sauted and usually
served with an accompanied pan sauce.
Pain The French word for bread. Also used to describe a moulded
loaf of forcemeat such as beef, poultry, fish, or vegetable pain, which
can be served hot, cold, or at room temperature.

Palate The conditioned refinement of the sense of taste. The palate of

experienced food connoisseurs can detect the slightest variation or
addition to a particular dish.
Pan The Spanish word for bread.
Pan Sauce A sauce made by deglazing the saut pan used to cook
meat, poultry, or fish, etc. with wine, stock or both and adding various
ingredients including herbs, shallots, capers, etc. The liquid is then
reduced to sauce consistency.
Papillote An Italian term referring to dishes cooked in sealed
parchment paper. Also used in reference to candy or chocolate wrapped
in brightly colored shiny paper with fringed edges.
Parboil Partially cooking food by blanching in water. This technique is
used particularly for dense foods such as carrots and potatoes, ensuring
that all the ingredients will complete cooking at the same time.
Parchment Paper A heavy gauge paper with many cooking uses, it is
resistant to moisture, oils, and fat.
Pare To remove the skin or outer protective layer from foods like fruits
and vegetables. This is done with a paring or tourne knife, or a
vegetable peeler.
Pasteurize A process in which bacteria is killed by heating milk or
other liquids to moderately high temperatures for a short period of time.
Pastry A general term for sweet baked goods made of unleavened
dough containing fat, such as butter, flour, and water.
Pastry Blender A kitchen tool consisting of parallel U-shaped steel
wires with both ends attached to a wooden handle. It is used in making
pastry dough to incorporate a cold fat into a flour mixture by cutting in
or blending the ingredients without applying heat.
Pastry Wheel A small fluted wheel, made of wood, steel, or plastic,
mounted on a handle used to cut pastry into strips or serrated bands for
decorating the top of tarts, pies, etc. or to cut out shapes for fritters and
ravioli.
Ptisserie A French term with multiple meanings, the term applies to
the art of the pastry cook, sweet pastries and cakes generally bake in an
oven, and the place where these confections are made and sold.
Ptissier The French word for pastry cook or chef, primarily used for
producers of sweets or confections, savory pastries are the responsibility
of another chef in large kitchens or hotels.

Peel - Also known as an oven shovel, a long-handled, wide, wooden or

metal spatula-like tool slides quickly and easily under breads or pizzas
placed on a baking stone. Also describing the outer protective cover of
fruits and vegetables.
Pickling - The preserving of food by steeping in a brine of vinegar to
which aromatics have been added.
Pincer A French culinary term describing the browning of vegetables
and bones to be used in the production of stocks.
Pinch A culinary term describing a small quantity of usually salt,
pepper, or spices. Taken between the thumb and index finger, the
quantity required of a pinch is equal to tsp. measured.
Pipe To force a food substance through a pastry or piping bag. The
shape of the nozzle and the way it is handled determines the final shape
of the preparation.
Piquant - A term used culinarily to describe foods that are agreeably
pungent.
Pistou French for pesto.
Pith The bitter, spongy layer between the outer peel and the flesh of
citrus fruits.
Pluches French term for fresh leaves of herbs used to both flavor the
dish, and garnish it. They are added as a final touch to prepared dishes.
Pluck The process of removing the feathers from a fowl or game bird,
the term is also used in reference to the collective heart, spleen, liver,
and lungs of a slaughtered animal.
Plump To soak dried foods in a liquid solution until the food softens
and swells slightly from absorption.
Poaching A method of cooking achieved by gently simmering food in a
liquid. The amount of liquid used depends on the food being cooked.
Pod The outer covering of legumes such as peas, soybeans, and
lentils.
Pollo - The Italian and Spanish word for chicken.
Polonaise A descriptive term referring to recipes derived from Polish
cooking; most notable are preparations of cauliflower and asparagus.
Portefeuille A French term describing dishes in which the food is
stuffed, folded, or placed in layers. Common preparations of this type
are omelets, gratins, or stuffed pork chops.

Poisson The French word for fish.

Potted An old method of preserving food by cooking it in fat with a
small amount of liquid. The cooked food is placed in small pots or jars
and covered with a layer of fat creating an airtight seal to protect the
food from bacteria.
Potable In kitchen terms, it describes a liquid suitable for drinking,
especially in reference to water.
Pot Roasting A cooking method by which moist heat slow cooks the
food after first being browned in butter, or some other fat, and then
covered and transferred to the oven.
Poularde The French term for a large chicken or hen suitable for
roasting.
Poulet A French term for a young spring chicken.
Poultry The generic term for any domesticated birds raised for the
purpose of food.
Poussin The French term for very young, small chicken.
Preservation Used culinarily as a term used to describe perishable
food kept in a consumable state. The main principal of preservation, in
any form, is to stop or slow down development, the actions of
microorganisms, and to avoid exterior deterioration.
Prix Fixe A French term describing a complete meal served at a set
price.
Proof To dissolve yeast in warm water to prove that the yeast is alive,
active, and capable of leavening dough for baking.
Protein Used in professional kitchens as a general term to describe
the meat, poultry, or fish in a presented dish.
Provenale A French term describing numerous preparations relating
to the use of ingredients in the Provence region of France, including,
olive oil, tomato, and garlic.
Pullet The name given to a hen that is less than one year old.
Pulverize To reduce a substance to powder or dust form, this is
achieved by a mortar and pestle, food processor, or blender.
Pure A smooth and creamy preparation obtained by the use of a food
processor, blender, or pressing cooked foods through a sieve.
Q

Quadriller - To mark the surface of grilled or broiled food with a

crisscross pattern of lines. The scorings are produced by contact with
very hot single grill bars, which brown the surface of the food. Very hot
skewers may also be used to mark the surface.
Quasi A French term for a cut of veal taken from the rump.
Quenelle A dumpling made with forcemeat of pork, beef, or fish bound
together with fat and eggs. The term is also used to describe the oval,
three sided shape commonly produced.
Queso The Spanish word for cheese. Many Latin American cheeses
are called queso followed by an adjective to describe the particular
cheeses characteristics.
Quignon A term referring to the heel or end cut of a bread loaf.
Quick Breads A term describing breads that do not require kneading
or time to rise because either baking powder or baking soda are used as
the levener.
R
Rabbit A burrowing mammal closely related to the hare. Rabbit meat
is very lean but since it is skinned before cooking, it absorbs more of the
fat used to cook it.
Rack A portion of the rib section of an animal usually containing eight
ribs. The rack is either cut into chops or served whole as with a crown
roast.
Raclette A cheese fondue from the Valais region of Switzerland,
prepared by holding a half round of the raclette close to an open fire. As
the cheese melts, it is scraped off and shared between guests with a
variety of condiments.
Ragout In classic French terminology, it was used to describe
anything which stimulated the appetite, the modern term refers to either
a stew or sauce made from meat, poultry, fish, game, or vegetables cut
into evenly size pieces and cooked in a thick sauce, generally well
seasoned. There are two types of ragout; blonde and brown.
Ragu An Italian red sauce with meat typically served with pasta.
Ramekin A small, round (3-4 inches in diameter), straight sided souffl
dish made of ovenproof China or glass used to cook individual portions
of foods or serve cold condiments.

Rancid A term describing fatty foods or the fat itself which has gone
stale due to oxidation of the fat. This is accelerated by exposure to light,
high temperatures, or prolonged contact with a metallic substance.
Range A large stove with burners or "eyes" that also has one or more
ovens on the bottom.
Rasher Either a single slice or serving of meats such as bacon or
ham.
Reconstitute A culinary term meaning to return dehydrated food to its
original state by soaking in water or other liquid.
Reduce To concentrate or thicken a liquid by boiling or simmering,
which evaporates some of the water and reduces the volume. The
finished product is called a reduction.
Reheat To bring a prepared food back to the correct temperature
suitable for eating after it has already been cooked and cooled down.
Relish A condiment originating in India which resembles jelly, but, is
more highly spiced and finely chopped or pureed.
Rennet - A natural enzyme obtained from the stomach of calves or lamb.
It is used to coagulate or curdle milk when making cheese.
Reserve To set aside ingredients, mixtures, or preparations for later
use in cooking.
Rest To let meats set before serving so that the muscle fibers relax
and allow the juices to be retained. Also used in baking to indicate
placing dough or batter to one side in a cool place as part of its
preparation.
Restaurant A business establishment where meals are served at set
times either from a fixed menu or a la carte.
Restaurateur The proprietor or manager of the restaurant.
Rib A cut of meat taken from the rib section, between the short loin
and the chuck.
Ribbon Stage A point when beating together egg yolks and sugar one
mixture is sufficiently smooth enough to flow from the spoon or whisk in
a continuous ribbon.
Ris The French word for "sweetbreads".
Rissol A French term for foods that are fried until crispy and golden
brown.

Ristra A Spanish term for foods that are stung up on rope or twine,
used mainly for drying chiles or for decoration purposes.
Roast A cut of meat that is large enough to serve more than one
person.
Roasting The cooking of meats, fish, poultry, or game by exposing
them to the heat of an open flame, over a grill, or the radiant heat of an
oven.
Roe The eggs or reproductive glands of fish and shellfish.
Roebuck A small deer common to German and east European forests.
The flesh of young roebuck is delicate and dark red with no need for
marinating.
Rolling Pin A kitchen tool used primarily to roll out dough, but has
many other uses as well. Although there are varying types, one
characteristic remains with all, a perfectly symmetrical cylinder top make
the dough evenly flattened.
Rondeau A cooking pan usually only found in restaurants that is
round, shallow, with straight sides, opposing handles and a lid. It is
generally used for braising, stewing, or oven roasting.
Rotisserie A rotating spit for cooking meats and poultry, also the shop
or restaurant where spit-roasted meats are prepared and sold.
Rouelle A round, thick slice of veal cut across the leg commonly used
in roasting or braising, this cut is used to make osso bucco.
Roulade A French term for any of various preparations which are
stuffed and then rolled.
Roux A cooked mixture of equal amounts of flour and butter, or other
fat, used to thicken many sauces and stews. The cooking time varies
depending the on the type of the required. The three types of roux are
blonde, brown, and black.
S
Saddle A cut of meat consisting of the two loins from the rib section to
the haunch or tail, most commonly from hare, rabbit, lamb, or venison.
Salad A dish of raw or cold, cooked food usually seasoned or dressed
with a cold sauce, served as an hors doeuvre, side dish, or appetizer.
Salad Spinner A kitchen utensil that utilizes centrifugal force to dry
lettuce or washed greens.

Salpicon A term describing ingredients that are cut into a small dice
then bound with a sauce, either savory or sweet.
Salsa The Mexican word for "sauce", describing either cooked or raw
preparations.
Salting An ancient process of preserving meats, mainly pork and fish.
Sasser A French term describing the cleansing of thin skinned
vegetables through friction by wrapping them in cloth with course salt
and shaking.
Sauce- A hot or cold seasoned or flavored liquid either served with, or
used in the cooking process of a dish, designed to accompany food and
to enhance or bring out its flavor.
Saucisse The French term for a small sausage.
Saucisson The French term for a large, smoke cured sausage.
Saut - A cooking technique which refers to preparing a food quickly in
oil and/or butter over direct heat.
Savory In cooking terminology, it describes foods that are not sweet,
but piquant and full flavored.
Scald To heat milk to just below the boiling point.
Scale A kitchen utensil used to accurately measure the weight of an
ingredient, also the process of removing the scales from fish with a knife
or a fish scaler.
Scant Not quite up to full measure or slightly less than the required
amount.
Score To cut narrow gashes in fat to prevent the meat from curling
when cooked. Also used to describe cutting even, shallow lines in
cucumbers and other vegetables with a fork or scoring knife for
decorations.
Seafood A general term describing any fish, shellfish, or mollusk taken
from the oceans that is fit for consumption.
Searing The browning or caramelizing of a foods surface using direct
heat. Searing seals in the natural juices of foods, brings out the flavor,
and creates a thin layer at the bottom of the pan, which is deglazed and
used for making sauces.
Season To add an ingredient to foods before, during, or after cooking
to enhance its flavor, but not taking away from the natural flavor of the
food. The term also refers to coating the cooking surface of a new pan or

grill with oil and then heating, this smoothes out the surface of new pots
and pans to prevent foods from sticking.
Seize Basically the same as searing, the term refers to cooking meat,
poultry, or vegetables with hot fat or oil in a saut pan until the surface is
brown or caramelized. The purpose of which is to seal in the juices
before final cooking. Also referred to melted chocolate that becomes a
hardened mass when a minute amount of liquid comes in contact.
Service The manner in which dishes are presented or the grouping of
dishes comprising each part of the meal.
Shank A cut of meat taken from the front leg of the carcass, though
highly flavorful, extended cooking is required to break down the tough
connective tissues.
Sharpening Steel A long, thin, grooved rod made of extremely hard,
high carbon steel, diamond steel, or ceramic, used to keep a fine edge
on a blade.
Shellfish Any of a variety of invertebrate aquatic animals with a hard,
outer protective shell, including both mollusks and crustaceans.
Short Loin The most tender section of beef, it lies in the middle of the
cattles back between the ribs and sirloin.
Short Rib The large or top section of the rib cage that is cut into
portions usually 2-3 inches long
Shoulder A cut of meat referring to the part of the carcass to which the
front legs are attached.
Shred To use a knife or a grater (a kitchen tool with round, sharpedged holes) to cut food into long, thin strands.
Shuck To remove the natural, outer covering from foods such as
shells from oysters or husks from corn.
Sieve A kitchen utensil used for sifting dry ingredients or straining
liquids.
Sifter A flour sifter is a sieve that is especially adapted for use with
flour. It is commonly built in the form of a metal cup with a screen bottom
and contains a mechanism (wires that either revolve or rub against the
screen being operated by a crank or a lever) to force the flour through
the mesh.
Silver Skin A tough connective membrane found on cuts of meat
where they attach to certain bones and joints. The silver skin must be
removed before cooking.

Simmer To cook food slowly in a sauce or other liquid over gentle heat
just below the boiling point.
Singeing The process of rotating poultry over a flame in order to burn
off any feathers that remain after plucking.
Sirloin The section of beef between the short loin and the round, the
section is divided into three cuts, the top sirloin contains part of the top
loin muscle of the short loin, the tenderloin which is also a continuation
of the short loin, and the bottom sirloin which has a portion of the sirloin
tip from the round.
Skillet Once applied to any metal cooking vessel that has a handle,
the term has come to apply, in the U.S., to a metal (usually cast iron)
frying pan.
Skim To remove fat or floating matter from the surface of a liquid with
a spoon or ladle.
Sliver A thin cut or serving of food.
Slurry A mixture of a dry ingredient and water. Cornstarch (preferred
for thickening milk or dairy sauces), arrowroot (great for defatted meat
sauces or broths), potato starch, rice flour, or all purpose flour, the
proportion is one part starch with two parts cold liquid.
Smoke To expose foods to smoke from a wood fire, using select
woods, for a prolonged period of time. Traditionally used for preservation
purposes, smoking is used as a means of adding natural flavors to food.
Smoke Point The point when a fat, such as butter or oil, smokes and
lets off an acrid odor. Butter smokes at 350 degrees F., vegetable oil at
445 degrees F., lard at 365 to 400 degrees F., and olive oil at about 375
degrees F.
Smorgasbord - A Swedish buffet of many dishes served as hors
d'oeuvres or as a full meal. Common elements of a smorgasbord are
pickled fish, marinated vegetables, smoked salmon, open faced
sandwiches, and hors doeuvers.
Soft Ball Stage A measurement for cooked sugar whereby a drop of
the sugar is placed in cold water and a soft, pliable ball is produced, the
temperature for this is between 234-240 degrees F.
Soft Crack Stage - A measurement for cooked sugar whereby a drop of
the sugar is placed in cold water and separates into hard, but still pliable
threads, the temperature for this is between 270-290 degrees F.
Soup Any combination of meats, fish, and/or vegetables cooked in a
liquid that produces a thick, smooth, or chunky consistency.

Spare Rib The lower portion of the rib cage and breast plate of a pig
or hog.
Spices Any of a large variety of piquant or aromatic seasonings
obtained from the seeds, stem, root, bark, buds, or fruit of plants and
trees. Herbs refer more to the leaves of said plants.
Spit A pointed rod on which a portion of meat or a whole animal is
speared for roasting over or in an open flame.
Springform Pan A pan that has sides that can be removed and the
bottom comes out. Used mostly in baking, the pan has a fastener on the
side that can be opened to remove the rim after the cake is cool. They
are available in a number of sizes, 9- and 10-inch being the most
common. Cheesecakes and tortes are usually baked in this type of pan.
Stabilizing Agent A food additive used to ensure prolonged
consistency and texture.
Stale A term describing foods that are no longer fresh due to over
exposure to the elements.
Starch A type of carbohydrate stored in the components of various
plants.
Steam To cook foods in a steamer or on a rack over boiling water.
Steaming retains flavor, shape, texture, and nutrients better than boiling
or poaching.
Steep To soak a dry ingredient in a hot liquid until the flavor is
incorporated into the liquid.
Stew A method of cooking by which meat and/or vegetables are barely
covered by a liquid and allowed to cook for a substantial period of time.
Stir To gently agitate ingredients with a utensil to ensure the mixture is
smooth and does not stick to the bottom of the pan.
Stock The strained liquid resulting from cooked vegetables, meat,
and/or fish in a significant amount of water with aromatics added.
Stoneware Pottery (usually glazed) that is fired at very high
temperatures that is also nonporous and resistant to chipping. It is best
utilized in baking and slow cooking.
Strain To separate liquids or dry ingredients from undesired particles
by passing through fine mesh (i.e. a sieve, chinois, etc.)
Stud A culinary term used to indicate the insertion of flavor or
appearance enhancing ingredients such as, cloves, garlic, etc. into the
surface of a food.

Stuff To fill the interior of foods with another preparation before or after
cooking.
Suet - White fatty casing that surrounds the kidneys and the loins in
beef, sheep, and other animals. Suet has a higher melting point than
butter and when it does melt it leaves small holes in the dough, giving it
a loose soft texture. Many British recipes call for it to lend richness to
pastries, puddings, stuffings, etc.
Supper A light meal served in the evening, often after a night out.
Sweat A cooking technique whereby ingredients are cooked in a small
amount of fat over low heat and then covered. This method allows the
food to soften without browning and retain the natural juices.
Sweetbreads The two thymus glands of veal, lamb, and pork, located
in the throat and near the heart.
Sweeten To reduce the sharpness, bitterness, or acidity of a dish by
adding water, cream, sugar, etc. or by extending the cooking time.
T
Tamponner A French culinary term referring to the technique of
placing flecks or small cubes of butter to on the surface of a sauce or
other hot preparation. This technique is used to prevent a skin from
forming on the top of the sauce while it is kept hot.
Tandoor Oven A round top oven made of bricks and clay used to cook
foods with direct heat produced from a fire made in the back of the oven.
Tapas A Spanish custom of serving small portions of food or hors
doeuvres while drinking local wines or aperitifs, particularly in the
evening. The term itself comes from the Spanish word for "lid", in
reference to the age old practice of placing a slice of bread over a glass
of wine to keep insects away.
Taste One of the basic senses by which the flavors of food are
perceived, from a gastronomic point of view, the sense of taste is closely
associated with the sense of smell.
Tempering A cooking technique whereby chocolate is made malleable
and glossy through a process of heating and cooling.
Tempura A Japanese technique of batter dipping and deep frying
foods, particularily fish and vegetables.

Thickening The culinary process used to give body to a liquid. The

French word for thickening is "liason". There are several methods
depending on the ingredients used.
starch (cornstarch, arrowroot, or ground rice)
egg yolk, blood, cream, or liver.
a roux.
a mixture of egg and flour.
whipped cream or butter just before service.
Thin To add a liquid to a preparation in order to make it less thick.
Thread stage The stage in cooked sugar when a soft thread is
produced when immersed in water. This occurs between 230 234
degrees F.
Tongs A kitchen or serving utensil having two arms with opposing
"spoons" at the ends, either pivoted or connected by a spring.
Tonnato An Italian word referring to dishes comprised or accompanied
by tuna.
Toss To turn the ingredients of a salad ensuring they are evenly
coated with seasonings or dressing.
Tourage The French term for a technique of making puff pastry dough
by continually folding and rolling out the dough to make hundreds of
dough layers that rise when baked.
Tournedo A cut of beef taken from the tenderloin that is no more or
less than 1 inch thick and 2-21/2 inches in diameter.
Trattoria An Italian term describing an informal restaurant where
simple, but satisfying meals are served. An informal atmosphere.
Trim To remove the parts of a food that are not needed for
preparation.
Trinity A Louisiana Cajun/Creole vegetable mixture consisting of an
equal combination of onion, green pepper, and celery used extensively
in these types of cooking.
Tripe The stomach of an animal used in cooking.

Trivet A stand used to support hot foods thereby protecting the table it
sits upon.
Trotter The hoof or foot of an animal that is used in cooking.
Truss To thread twine through the body of poultry for the purpose of
holding the legs and sometimes the wings in place during cooking.
Turbiner A French culinary term meaning to freeze ice creams and
sorbets until solid.
Tureen Any variety of deep, lidded dishes used in the service of hot
liquids (soups, stews, etc.)
Turn To shape vegetables into a specific shape with a knife.
U
Udder The mammary gland of a an animal.
Unleavened - Describing any baked good that has no leavener, such as
yeast, baking powder, or baking soda (flat breads).
Unmould The careful removal of a food shaped in a mould such as
cakes and terrines.
V
Vandyke To decoratively cut fruits or vegetables in a zig zag pattern
around the circumference.
Vanner A French term meaning to stir or whisk a mixture until it has
cooled.
Variety Meats Also called Offal, these are the innards and extremities
of slaughtered animals used in cooking. (see Offal)
Veal The flesh of calves between 1-3 months old, the pale flesh is a
result of not feeding them grains or grasses which darken the flesh.
Vegan Referring to dishes prepared absolutely vegetarian, without the
use or contact of any animal product whatsoever.
Venison A term describing the flesh of deer.
Venue A French term for the assembly and preparation of confections
or pastries..
Vin French for "wine".

Vinaigrette A basic preparation of oil and vinegar, combined and

seasoned.
Vitamin A water or fat soluble, organic substance contained in foods
and vital for proper growth and development.
Vitello The Italian word for "veal".
Viticulture The science or study of wine grapes.
W
Water Bath An amount of water used to submerse prepared foods in
to either heat or cool them.
Well The hole made in the middle of a heap of flour to which the
liquids or semi solid ingredients of dough are added.
Whetstone A stone slab used to sharpen knives.
Whip To beat ingredients vigorously to incorporate air increasing the
volume of the preparation.
Whisk A kitchen utensil consisting of a series of wires around a handle
used to whip or mix ingredients.
Wok A round bottomed cooking vessel used for stir frying, steaming, or
poaching.
X
XXX, XXXX, 10X - An indicator of confectioners' sugar relating to the
number of times it has been ground. The higher the number of X's the
finer the grind.
Y
Yoke - A substance that binds or holds ingredients together.
Yolk - The yellow colored center of an egg.
Z
Zest The outermost covering of citrus fruits containing aromatic oils.
Zuppa The Italian word for "soup".

Adjust- To adjust a recipe means to taste or test before serving, adding seasoning if necessary.
Remember, you can always add salt, but you can never take it away.
Aerate- A synonym for sift, the word aerate is often used in baking when sifting is used to incorporate
air into the dry ingredients. Also see sift.
Al Dente- An Italian term meaning "to the bite," or literally, to the tooth. This applies to foods cooked
just enough to offer a slight resistance when bitten into, firm but not hard. This term is most commonly
used to describe the ideal cooking point for pasta. The American Diabetes Association has found that
pasta cooked al dente rates lower on the glycemic index (so less carbs) than fully cooked pasta. Test
pasta for doneness 1-2 minutes before the end of the time listed on the box.
Al Forno- An Italian term for "baked" or "roasted."
Bain Marie- Also known as a "water bath," this refers to placing a container of food in a large, shallow
pan of warm water, to surround the food with gentle, indirect heat. This technique can be used in the
oven or on the stove for delicate dishes like sauces, custards, mousses, or for melting chocolate. It
can also be used to keep food warm without overcooking or drying it out.
Bake- To cook food by surrounding it in dry heat. Make sure to use an oven thermometer to check the
accuracy of your ovens settings. When baking at high altitude, the time and temperature of a recipe
may have to be adjusted.
Barbecue- To cook meat, poultry, or fish slowly in a pit, grill or on a spit, using hot charcoal or
hardwood as a heat source. Some grills use propane gas as well. Barbequed foods are often
marinated and need basting to keep them moist. Also see baste. Make sure to watch food closely
when barbecuing to avoid carcinogens.
Baste-To spoon or brush food as it cooks with olive oil or other fats, or with liquids such as vegetable
stock, marinade, or wine. Basting is a useful technique to add flavor and to prevent meat and other
foods from drying out. Baste periodically throughout the cooking process. If roasting in the oven, make
sure not to open and close the door too often or the oven may lose too much heat.
Batter- An uncooked semi-liquid mixture usually made of flour, eggs, and milk mostly used in baked
goods. Batters can also be used to coat food, such as chicken or shrimp, before frying.
Beat- To mix ingredients rapidly with a strong circular motion to mix them and introduce air into the
mixture. This can to be done manually by beating the ingredients together with a wooden spoon in a
large bowl, but an electric hand mixer will get the job done faster and with less effort.
Blanch- To briefly cook food, typically vegetables and some fruit, at a rolling boil. Once the food has
boiled for a few minutes, it is plunged into cold water to stop the cooking process. Blanching is used to
partially cook vegetables and some fruits before freezing, to loosen their skins (peaches, tomatoes),
and to brighten their color for use in side dishes and cooked salads. Blanching for 3 minutes will kill
unwanted organisms on the foods surfaces and helps retain vitamins, both important if you are going
through chemo treatment. Blanching time depends on the vegetable and its size, starting at 3 minutes
for small cubed pieces of most vegetables, for broccoli flowerets and for smaller vegetables like
brussel sprouts. Larger vegetables, like whole carrots or potatoes can be blanched for 5 minutes or
longer depending, on their size.
Blend- To use an electric blender or an immersion blender to liquidize, puree or blend together two or
more ingredients. Often used with pureed soups.
Boil- To cook food in vigorously boiling liquid. Boiling is most used for pasta and hard vegetables like
potatoes. Boil using large quantities of water so that the temperature doesnt drop too far when food is

placed in the water. Simmering and poaching are often confused with boiling, but are very different
techniques. See simmer and poach.
Braise-To cook in a small amount of liquid (can also be referred to as stewing or pot roasting.) Food is
first browned in fat, then cooked tightly covered, in a small amount of liquid for a long period of time.
The long and slow cooking technique is great for flavor and tenderizing foods. To maintain moisture,
make sure the lid is tight fitting.
Bread- To coat food with flour or a bread crumb mixture to create a crust. Used for baking and frying.
Broil- To cook food directly under or above a direct heat source, such as a gas flame or electric heat.
Brown- A technique in which meat is browned quickly in a skillet over high heat or under a broiler in
the oven. Also known as searing or sealing, browning is meant to lock in moisture by quickly cooking
the outside. Also see sear.
Butterfly- To slice through a piece of meat or seafood from edge to edge and open it out like the
wings of a butterfly. Do not cut the food all the way through when butterflying. Used for faster more
even cooking of large pieces of meat or fish.
Caramelize- A gentle browning that brings out the natural sweetness of fruits, vegetables, and nuts by
caramelizing their natural sugars. Often used with onions, caramelizing is one of the easiest ways to
enhance natural flavor. Heat olive oil or butter in a frying pan over medium flame and gently cook the
food until it starts browning and lightly sticking to the bottom of the pan, about 8 minutes. Take care
not to cook the food too fast or it may burn. The caramelized food is ready when it is a light to medium
rich golden brown color.
Chiffonade - This term translated from French means "made of rags or shreds." It refers to a
technique in which herbs or leafy green vegetables are cut into long, thin strips. You can do this by
stacking leaves, rolling them tightly into a cigar shape, and then cutting across the rolls into a 1/16 to
1/8-inch wide ribbons.
Chop- A quick cutting technique in which a knife or cleaver is used to cut food into bite-size or smaller
pieces. A food processor may also be used to chop food. Chopped food is much larger pieces than
minced or diced food.
Clarify- To clear a cloudy liquid by removing the sediment. Melting butter and letting it sit will allow the
white fats to rise to the top to be skimmed off. Clarified butter can be found at most grocery stores and
is usually called by the Indian term ghee. Another common method of clarification is to add egg
whites to a liquid, like a stock, and simmer for 10 to 15 minutes. The egg whites will act as a magnet
attracting any particles in the liquid. After cooling, the liquid is poured through a sieve.
Coat- To cover a food with an outer "coating." Food can be dipped or rolled in seasoned bread
crumbs, flour or sauces.
Coat a Spoon- The technique used to test the doneness of egg-based sauces and custards. If the
mixture leaves an even coating of residue on the spoon, it is done. Run your finger along the spoon
and make sure that your finger leaves a clear path in the custard or sauce.
Cream- To beat an ingredient or combination of ingredients until the mixture is smooth and creamy.
When a cream is created out of more than one ingredient, there should be no evidence of separation.
Electric food processors and hand mixers are best for creaming.
Cure- To treat a food, typically meat or fish, with an ingredient, usually salt or sugar, originally used to
protect foods from mold, bacteria, etc.

Deep Fry- To cook completely submerged in hot oil. Always drain deep fried foods on kitchen paper or
tea towels to remove excess oil before eating. Temperature is important. Foods deep-fried at the
correct temperature will absorb minimal oil and be light. If the oil is too hot, food will cook too quickly
on the outside and be left raw in the center. If the oil is too cool, it will absorb too much oil.
Deglaze- Often used to make quick sauce or gravy, this process involves adding liquid to a pan in
which foods have been sauted or roasted to remove the caramelized juices stuck to the bottom. It is
important to first pour out any fat left in the pan and make sure that the caramelized juices have not
blackened or burned. After adding a few tablespoons of liquid, such as stock or water or wine, gently
scrape the bottom of the pan with a wooden spoon. Gravy can be used as is, or enhanced by adding
other ingredients.
Degrease- To use a spoon to skim the fat from the surface of a hot liquid like soup or gravy, or cooling
and chilling the liquid until the fat congeals on the top making it easy to remove from the surface.
Dice- To cut food into small cubes. Follow the recipe specifications as to the size, 1/8, 1/4, 1/2 inch
etc. Diced food is more regularly shaped than minced or chopped foods, and cooks more evenly.
Dredge- To coat with flour, and a crumbled ingredient, like bread crumbs, to help brown the food
when cooking. In baking, food is often dredged in sugar.
Egg-Wash- A mixture of eggs or egg whites with oil and water that is brushed over pastry items
before baking.
Emulsion- Emulsifying is a technique that slowly adds one ingredient to one with which is does not
normally mix--such as oil and water when making salad dressings--while stirring rapidly. This
disperses small droplets of one liquid throughout the other. Use a balloon whisk for this.
Etouffee- A method of cooking food in a small amount of liquid, tightly covered, and over very low
heat, similar to braising.
Fold- To combine a light, airy mixture like beaten egg whites with a heavier mixture, like custard.
Place the lighter mixture on top of the heavier one in a large bowl. Use a rubber spatula to cut down
vertically through the two mixtures, across the bottom of the bowl and up the nearest side. Rotate the
bowl to repeat ultimately very gently folding one product with the other.
Fry- To cook in hot fat. Similar to deep frying, but with much less fat and done in a shallow pan.
Garnish- To decorate or embellish a prepared food dish. Garnishes, typically finely chopped herbs or
torn basil leaves, are usually used to enhance the presentation of a plate rather than the flavor.
Glaze- To give food a shiny surface by brushing it with a sauce, jam, or icing.
Grate- To shred a large item of food by rubbing it against a serrated surface. Hand held graters and
food processors outfitted with a metal blade or shredding disk can achieve this. Firm foods are best
for grating, such as cabbage, carrots and the like.
Grill- To prepare food directly above a heat source such as a gas flame or hot charcoals.
Grind- To reduce food to small grains. Food can be ground to various degrees--fine, medium, and
coarse. Use a mortar and pestle, a food processor, or electric coffee grinder, which is free of coffee
residue.
High-Altitude Cooking and Baking-There is less pressure at higher altitudes than at sea level
because the air is thinner. For example, at sea level water boils at 212 degrees F, while at a higher

altitude it boils at 198 degrees F. When water boils at a cooler temperature as it does at high altitude,
foods will take longer to cook than at sea level.
Julienne- To cut food into thin matchstick sized pieces. First slice the food then stack and slice again,
until the desired thickness is achieved. If cutting a round object (like a potato), it is safest to cut a slice
from the bottom so that it will sit firmly on the cutting surface.
Knead- A technique used to mix and work a dough in order to make it a stretchable mass. Kneading
enables bread to hold in gas bubbles formed by leavening by stretching and expanding the gluten.
Kneading by hand is done with a pressing-folding-turning-action with the heels of the hands. Fold the
dough in half and give it a quarter turn press into it and away from the body and repeat. Manual
kneading takes anywhere from 5 to 15 minutes. Dough should be smooth and elastic. Some food
processors also have dough hooks that will knead dough, but the manual approach is a nice little
workout.
Leaven- To add a leavening agent to a batter or dough to make it rise. The most common leavening
agents are baking soda, baking powder, and yeast. When mixed with liquid they create carbon dioxide
gas that causes batters and dough to rise when baked.
Macerate- To soak a cut food, especially a fruit, in a liquid so that it will absorb the liquid's flavor.
Marinate- To soak a food in a seasoned liquid mixture to add flavors or moistness. Most marinades
contain an acid like lemon or vinegar to help the meat or vegetable tenderize and absorb the liquid.
Marinating should only be done in a glass, ceramic, or stainless steel container, not aluminum. Cover
and refrigerate foods when marinating.
Melt- To liquefy a fat or by heating it slowly, so as not to burn.
Mince- To chop food into very small pieces. After food has been cut into relatively small pieces,
continue to make them even smaller by keeping the tip of the knife on the cutting board and chopping
with a rocking motion. Stop every few seconds to use the blade to remove the food into a pile again
and continue.
Mix- To combine ingredients together by hand with a spoon or whisk or with an electric mixer.
Pan Fry- Usually used interchangeably with sauting, but technically there is a difference. Both terms
refer to cooking in a small amount of hot oil or other fat. When sauting, continually toss foods over
high heat. In pan frying, turn the food with a spatula or tongs only a few times.
Papillote-To wrap food loosely in parchment paper or foil while baking. As the food lets off steam the
paper rises and is then cut or peeled back after cooking to serve.
Poach- To cook food gently in an almost boiling liquid. Many foods can be poached, like eggs and
fruits.
Puree- To work or strain foods until they are completely smooth, it's easiest to achieve this with a
blender or food processor.
Reduce or Reduction-The process of cooking liquids down so that much of the water evaporates.
Reduction is used to concentrate flavor as well as thicken sauces and soups.
Render- When animal fat is melted over low heat the fat will separate from any connective pieces of
tissue. When you cook bacon, you are effectively rendering the fat.
Roast- To cook food in the oven in an uncovered pan to create a crispy or brown exterior.

Roll Out- To use a rolling pin, to flatten dough to a thin and even layer.
Sauteing- To cook food quickly in a small amount of fat, such as butter or oil, over direct heat by
tossing and keeping it moving. Make sure the pan is hot, but not so hot, that it will burn.
Sear- A technique in which meat is browned quickly in a skillet over high heat or under a broiler in the
oven. Searing is meant to lock in moisture by quickly cooking the outside.
Season- To flavor food in order to add and improve taste.
Set- To wait until food becomes firm, as in custards and jellies.
Shred- To cut food into narrow strips. This can be achieved by hand with a knife or with a grater or
food processor. Cooked meat, such a lean pork or chicken, can be shredded with a fork.
Sift- To use a sieve or sifter to combine dry ingredients such as flour and spices, or to remove any
lumps. Also see aerate.
Simmer- To cook a liquid at about 185-degrees F, which is just hot enough for tiny bubbles just break
the surface. This is a much gentler cooking method than boiling, but a little stronger than poaching.
Smother- To cook food in a covered pan with a small amount of liquid over low heat.
Steam- To cook food in a basket or on a rack over a small amount of boiling water beneath. Its the
best way to retain flavor, color, and even vitamins and minerals that are sometimes lost in harsher
cooking techniques like boiling.
Stir Fry To use a wok in sauting vegetables, fish or meats. This method of frying uses a lot less oil
that sauting or pan frying. Stir fried foods are cut into uniformly small pieces, then quickly cooked
over a high heat. As the name implies, the food is kept constantly moving round the pan by stirring so
that it cooks evenly. Also see wok.
Sweat- A cooking method where the pan is covered or partly covered and food is cooked over very
gentle heat. Usually ingredients, typically vegetables, will soften without browning. Sweating is usually
a preliminary step in making stews and soups.
Whip- To beat ingredients so that air in incorporated and volume is increased. The end result should
be light and fluffily. Do not over whip heavy cream because it will curdle.
Wok A high sided, bowl shaped frying pan from China used for stir frying. Cooking in a wok uses
less oil than a regular frying pan. Also see stir fry.
Zest- A technique using a citrus zester or vegetable peeler to remove a small amount of the outermost
layer of citrus, such as oranges, limes and lemons. Make sure to use only the colored part of the skin
and avoid the white pith. It's also best to buy organic fruits if you plan on using thier zest. Zest can be
used effectively to add flavor to many types of dishes.

Haddock - of the cod family, this fish is white-fleshed and is good to use in any recipe calling for
cod. Smoked, it is known as Finnan Haddid. Poached, and served with drawn butter, it has a faint hint
of the flavor of lobster.
Haggamuggie / Haggis - the minced innards of an animal cooked with oatmeal and suet.
Traditionally, a meat pudding or sausage was made then boiled in the cleaned stomach bag of the
sheep.

Hake - of the cod family, this fish is easy to fillet and has soft white flesh.
Half-and-Half, Half & Half - is a mixture of equal parts milk and cream, and is 10 to 12 percent
milk fat. It cannot be whipped.
Halva - a sweet dish or candy made from ground sesame seeds, fruit or vegetables. Near Eastern in
origin.
Hang - to tenderize game or meat by hanging in a cool, dry, well-ventilated place.
Hard Sauce - a sweet liquor-flavored sauce traditionally served on hot puddings and cold cake. Often
offered at Christmas with plum pudding.
Hardtack - a sailors name for sea biscuits.
Hare - a wild rabbit with a strong gamey flavor. This is not a wild version of the rabbits raised
domestically for food in Europe and some parts of the United States, but another type. It may not be
used in place of rabbit in a recipe.
Hash - a recipe using leftovers, this dish is made by dicing pre-cooked meats and/or vegetables, and
cooking with seasonings, minced onions, herbs, or sauce in a frying pan until crisp.
Haslet - country dish of pork sweetbreads, heart and liver. It is cooked in a casserole, fried, stewed or
ground with onions and prepared as a sausage.
Headcheese - a molded jelly or sausage made from pigs or calfs head stewed with herbs and
seasonings; it includes meat.
Heart - the heart of sheep, calf , ox and pig is used as a variety meat in many popular dishes.
Hearthcakes - the English name for a French round cake. Each region in France creates its own
version. The first hearthcakes were baked on the hearth in hot ashes.
Hen - a female bird. Commercially raised hen-chickens are tender. Hen is also a term applied to the
female of various aquatic creatures, lobster for one.
Herbs - any of a large group of annual and perennial plants whose leaves, stems or flowers are used
as a flavoring; usually available fresh and dried.
Het Pint - a Scottish drink used for special occasions. It is a heated mixture of ale, eggs, whiskey and
nutmeg.
High Altitude Cooking & Baking - Simply put, the weight of air on any surface it comes in contact
with is called air (or atmospheric) pressure. There's less (or lower) air pressure at high altitudes
because the blanket of air above is thinner than it would be at sea level. As a result, at sea level water
boils at 212F; at an altitude of 7,500 feet, however, it boils at about 198F because there's not as
much air pressure to inhibit the boiling action. This also means that because at high altitudes boiling
water is 14 degrees cooler than at sea level, foods will take longer to cook because they're heating at a

lower temperature. Lower air pressure also causes boiling water to evaporate more quickly in a high
altitude. This decreased air pressure means that adjustments in some ingredients and cooking time and
temperature will have to be made for high-altitude baking, as well as some cooking techniques such as
candy making, deep-fat frying and canning. In general, no recipe adjustment is necessary for yeastrisen baked goods, although allowing the dough or batter to rise twice before the final pan rising
develops a better flavor. Source: Copyright Barron's Educational Services, Inc. 1995 based on THE
FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
Hip - bright reddish orange fruit of roses, particularly species roses, as Rosa rugosa. It contains
vitamin C and is used to make a tea, and for jams and syrups.
Hochepot / Hotchpotch - a Belgian dish of considerable antiquity, a very thick soup traditionally
made with brisket of beef, shoulder and breast of mutton, shoulder of veal, pigs feet, ears and tails,
chippolata sausages, onions, assorted vegetables, herbs and condiments. The meat garnished with
vegetables is served separately from the broth. Probably associated with the phrase, hodgepodge,
which refers to a jumble of things all mixed together. England has a hot pot which probably is a
version of the Belgian dish.
Hock - British term for any white Rhine wine. Also, a cut of meat from the leg of an animal, valued
for soups, stews and jellies.
Hoisin - a thick, reddish-brown, sweet-and-spicy sauce made from soybeans, garlic, chiles and
various spices and used as a condiment and flavoring in Chinese cuisines; also known as Peking
sauce.
Hollandaise - a sauce made of butter, egg, and lemon juice or vinegar.
Hominy - hulled corn with the germ removed. Hominy grits are uniform granules that are boiled and
served as a breakfast cereal or as an accompaniment to a main dish or fish, meat or poultry.
Homogenized - treatment for milk that breaks the fat into tiny particles that can remain suspended in
liquid rather than rising to the top as cream in untreated milk.
Honey - a sweet, usually viscous, liquid made by bees from flower nectar and stored in the cells of
the hive for food; generally contains 17 to 20% water and 76 to 80% sucrose; consumed fresh or after
processing, it is usually used as a nutritive sweetener.
Hopping John; Hoppin' John - a southern U.S. dish of black-eyed peas cooked with a ham hock and
served over white rice.
Hors doeuvres - a light food, hot or cold, prepared for small servings, to be eaten before the main
meal. The American equivalent is an appetizer. Hors doeuvres were originally served on a sideboard
apart from the dining table and before the meal.
Hot Bag - an extra heavy duty aluminum foil bag, pre-sealed on three sides to make a large and
durable pouch.

Hotcakes - in the United States and Canada a another name for pancakes, flapjacks and griddlecakes.
In England and Scotland, a name for drop scones.
Hot Sauce - a seasoning sauce, usually commercially made, containing chile peppers, salt and
vinegar.
Huitlacoche [wee-tlah-KOH-cheh] - (also spelled cuitlacoche; also referred to as 'Mexican corn
truffle') is a fungus which grows naturally on ears of corn (Ustilago maydis). The fungus is harvested
and treated as a delicacy. The earthy and somewhat smoky fungus is used to flavor quesadillas,
tamales, soups and other specialty dishes.
Humble Pie - umbles are the heart, liver, kidney and other innards of a deer. Servants once made
this into a pie for themselves and coined the phrase humble pie. Today the connotation is one who
accepts a humble status or humiliating treatment voluntarily.
Hush Puppies - a dish made of fried cornmeal batter. The term is said to have originated at a
Southern fish fry where the cooks fried extra bits of fish batter to throw to the noisy dogs to hush the
puppies.

Ice - 1. To chill a glass or serving dish so that a coat of frost forms on its surface. 2. Frozen
water; water freezes at 32F (0C).
Ice Bath - a mixture of ice and water used to chill a food or beverage rapidly.
Icing - a sweet covering or filling such as buttercream or ganache; used for cakes and
pastries; also known as frosting.
Indian Pudding - a spicy cornmeal and molasses staple of early American colonists, the
pudding varied with each day and according to the condiments available in the cooks larder.
Infuse - to steep herbs and other flavorings in boiling liquid. Coffee and tea are examples,
and so is milk steeped with vanilla bean.
Instant Rice - fully cooked and flash-frozen rice; when rehydrated, it can lack flavor and be
gritty; also known as quick-cooking rice.
Iodized Salt - table salt (sodium chloride) containing potassium iodide, a source of the
essential nutrient iodine.
Irish Stew - a traditional mutton dish made by boiling well-salted and prepared chops with
an equal quantity of onions and potatoes.

Jalapeo - a short, tapering chile with thick flesh, a moderately hot, green vegetable flavor
and a dark green color (a red version is also available; it is a green chili that has been allowed
to ripen); available fresh or canned;named for the Mexican city of Jalapa.

Jam - fresh whole fruit and sugar cooked into a spread that preserves well.
Jambalaya - a Creole dish of ham, shrimp, crayfish and or sausage (usually chaurice) cooked
with rice, tomatoes, green peppers, onions and seasonings.
Jack cheese - (also called Monterey Jack cheese) - Originated in Monterey, California, thus
the name. It is also called California Jack or simply Jack cheese. It is a member of the
Cheddar family and is a mild, white cheese aged only three to six weeks. The texture of
Monterey Jack cheese depends on the type of milk used. If whole milk is used, the cheese
will be semi-soft; if skim milk is used, it will be harder and can be used for grating. It has a
mild, somewhat bland flavor. It has good melting properties, making it excellent for
sandwiches as well as for cooked dishes. Some versions contain flavorings such as jalapeo
pepper, black pepper, garlic, vegetable and dill.
Jardiniere - vegetables cut into strips or a soup containing such vegetables.
Jelly - a clear preserve of strained fruit juice with sugar. Jelly of another sort is made by
boiling animal or fish bones and tissue.
Jelly Roll - a thin sponge cake spread with jelly or filling and rolled up.
Jerk - a Jamaican preparation method in which meats and poultry are marinated in herbs and
spices, then cooked over a pimento (allspice) wood fire; commercial blends of jerk spices are
available.
Jeroboam - an oversized bottle, generally holding up to 4 quarts.
Jigger - a liquid measure equal to 1 1/2 fluid ounces.
Johnnycake; Journey Cake - a classic corn bread unique because the meal is water-ground
and made from white sweet corn.
Joint - to cut; to cut into pieces at the joint. Also, a British cut of meat for roasting.
Jug - a stew made of game meat, particularly hare - jugged hare. The blood of the animal is
used in the stew and it is cooked in a jug or an earthenware pot.
Juice - the liquid released or squeezed from any raw food, whether animal or vegetable, but
particularly fruit.
Jujube - the edible fruit of a tropical plant also known as the Chinese date. Also, a chewy
gelatin candy.
Julienne - to slice food into very thin shreds or strips.
Junket - milk which has been thickened with rennet, sweetened and is served as dessert.
Also, trade name for a flavored dessert mix including rennet.
Kahlua - a coffee-flavored liqueur.

Kaiser Roll - a large, round yeast roll with a crisp crust, used for making sandwiches or served as a
breakfast roll; also known as a hard roll or Vienna roll.
Kakavia - a Greek fish soup.
Kasha - a side dish, like a pasta or rice side dish, served in Eastern Europe. It may be buckwheat,
barley, or millet. Also, cooked buckwheat.
Kebab; Kabob - minced meat or cubes of meat on a skewer, usually marinated before cooking.
Kedgeree - an English breakfast dish brought from India, and made of leftover fish, rice and hardboiled eggs.
Kernel - 1. The softer, usually edible part, contained within the shell of a nut or a stone of a fruit; also
known as the meat. 2. The body of a seed within its husk or other outer covering. 3. A whole seed
grain (ex. wheat and corn).
Kettle - pot for boiling liquids. In some regions the word has come to mean a pot with a handle and a
spout for pouring, as a teakettle.
Kidney Bean - a medium-sized, kidney-shaped bean with a dark red skin, cream-colored firm flesh
and a bland flavor; available fresh, dried and canned; also know as red kidney bean.
Kielbasa, Kielbasy - 1. A general term used for most Polish sausages. 2. A Polish sausage made from
pork (with beer sometimes added) flavored with garlic; smoked, usually precooked and sold in
medium to large links; also known as Polish sausage.
Kipper - fish cured by splitting, salting, and drying or smoking. A breakfast food in England,
kippered herring is poached, grilled or baked.
Kirsch - a cherry-flavored liqueur made of black cherries and their pits.
Kisses - meringues. Also, small chocolate candies roll up in twists of silver paper.
Kiwi; Kiwi Fruit; Kiwifruit - a small barrel-shaped fruit (Actinidia sinensis) native to New Zealand;
has a greenish-brown skin covered with fuzz, brilliant green flesh that becomes more yellow toward
the center, many small, edible black seeds and a sweet-tart flavor; named for the flightless bird of
New Zealand; also known as the Chinese gooseberry.
Knead - to work a dough by hand or in a mixer to distribute ingredients and develop gluten.
Knuckle - the ankle joint of pork, veal, and other meat. It is used in stews and pies and particularly in
soups.
Kofta - a meat ball popular in the Balkans, the Middle and Far East.
Korma - also, quoorma. A spicy Pakistani/Indian stew made of mutton and yogurt and flavored with
the spices that go into a curry.

Kosher - food that conforms to Jewish dietary laws, which were laid down by Moses, according to
Biblical accounts of Hebrew history.
Kulich - a traditional Russian Easter cake. It is made of sweet bread dough and candied fruit, baked
tall and round like the headgear of a Russian Orthodox priest.
Kummel - a sweet liqueur prepared with caraway seed and cumin, made in regions bordering the
eastern coast of the Baltic sea.
Lactic Acid - a colorless liquid produced as milk sugar ferments and milk sours. It is used to curdle
milk in cheese making.
Ladle - to move portions of a food using a ladle. A utensil with a cup-like bowl and a long hooked or
pierced handle and available in various sizes; used to pour sauces and liquids (ex. soups) and to push
sauces and other foods through a sieve.
Ladyfingers - a small finger-shaped sponge cake, like a cookie.
Lager - any light beer.
Lamb - the meat of a sheep slaughtered when less than 1 year old; generally tender with a mild
flavor; also known as a yearling.
Lambs Fry - the heart, liver, sweetbread and inside fat of the lamb.
Lambs Lettuce - a handy annual plant also known as corn salad. A salad green.
Lambs Wool - a fancy hot alcoholic drink made of hot sweetened ale, roasted apples, and nutmeg or
ginger.
Langouste - crustacean lacking claws, but otherwise are like a large American lobster.
Lard - tenderized hog fat used in pie crusts and for deep-frying. Also, to insert strips of fat into meat
to keep it moist and add flavor.
Larding needle - a long needle with a large eye, used to insert strips of fat into lean meats.
Lasagne - 1. Wide, flat Italian pasta sheets with ruffled or smooth edges. 2. An Italian dish made with
boiled lasagna layered with cheese (usually ricotta and mozzarella) and meats and/or vegetables and
topped with a tomato, meat and/or bchamel sauce and baked.
Layer Cake - two, three or more layers of cake with a filling between.
Lazy Susan - a revolving tray that sits in the middle of a dining table. Usually round.
Laurel - bay leaf.

Lean - the FDA-approved food-labeling term used to describe meat, poultry, game, fish or shellfish
that contains less than 10 grams of fat, less than 4 grams of saturated fat and less than 95 mg of
cholesterol per serving or per 100 grams.
Leaven - to lighten and increase the volume of bakery products. Leavening agents are yeast, baking
powder, baking soda and eggs.
Leavening agent; Leavener - 1. A substance used to leaven a dough or batter; may be natural (ex. air
or steam), chemical (ex. baking powder or baking soda) or biological (ex. yeast). 2. A type of food
additive used to produce or stimulate production of carbon dioxide in baked goods to impart a light
texture.
Leek - a member of the lily family (Allium porrum); has a thick, cylindrical white stalk with a
slightly bulbous root end and many flat, dull dark green leaves; the tender white stalk has a flavor that
is sweeter and stronger than a scallion but milder than an onion and is used in salads and as a
flavoring.
Lees - the sediment of dregs left as wine or liquors ferments. Also, the settling of a liquid.
Legumes - a large group of plants that have double-seamed pods, containing a single row of seeds;
depending on the variety, the seeds, pod and seeds together, or the dried seeds, are eaten.

Lemon - a citrus fruit (Citrus limon) with a bright yellow skin, and an ovoid shape with a bulge at the
blossom end, juicy yellow flesh and a very tart, distinctive flavor.
Lemon Sole - a particularly delicate flounder taken in the waters of Georges Bank, Cape Cod and
Massachusetts.
Lentils - the small flat seeds of a variety of legumes (Lens esculenta); sold shelled, dried or cooked.
Lettuce - any of a variety of plants of the genus Lactuca, probably native to the Mediterranean and
now grown worldwide; their leaves are generally consumed fresh in salads or used as a garnish. There
are three principal types of lettuces: butterhead, crisp head and leaf.
Liaison - a thickening or binding agent for soups, sauces, stuffings and so on. Examples are flour,
beurre mani (see above), cornstarch, eggs, arrowroot, etc.
Light - the FDA-approved food-labeling term used to describe a nutritionally altered food with at
least 33% less calories, 50% less fat or 50% less sodium than the regular or reference (i.e. FDA
standard) food.
Lights - the lungs of an animal.
Lime - an ovoid citrus fruit (Citrus aurantifolia) with a thin, green skin; smaller than a lemon, it has a
juicy, pale green pulp and a very tart flavor.

Linguine - Italian for small tongue and used to describe long, narrow, slightly flattened strands of
pasta.
Linzer Torte - a double hazelnut cookie filled with jam and made famous in Vienna, Austria.
Liqueur - a sweet alcoholic drink also known as a cordial and as a digestif, to be drunk after meals
and served in small glasses. Also used to flavor desserts and in pastry making.
Littleneck Clams - clams 1 1/2 inches long.
Lo Mein - 1. Fresh Chinese egg noodles. 2. A Chinese-American dish of poultry, shrimp and/or meat
with vegetables such as bean sprouts, mushrooms, water chestnuts, bamboo shoots and green onions
served over soft noodles.
Loquat - a small citrus fruit that sweetens as it ripens. It is good peeled, stewed with sugar, and
served with cream or combined with other fruits.
Lotus Root - a water lily whose root is used as a vegetable. It is crisp when fresh. Sold dried, cut into
rounds in Oriental markets.
Lotus Seeds - small and nutlike, these can be eaten raw or cooked into a stuffing.
Luau - a traditional Hawaiian feast featuring roast pig.
Lychee - a small fruit native to South China. It has a sweet-sour flavor and is considered as good
canned as fresh.
Lyonnaise, la - in the style of Lyons, literally, and usually featuring shredded fried onions as a
garnish. Lyons is a city in central France famous for its cuisine.
Macadamia Nut - a round, costly, and delicious nut sold shelled and bottled. It is the fruit of a
subtropical evergreen native to Australia but most that reach the market come from Hawaii (also
grown in California). Seeds were brought to Hawaii in 1880, and the nuts first were offered on the
market in the 1930s.
Macaroni - 1. Dried pasta made from a dough of wheat flour and water. 2. In the United States,
specifically, short elbow-shaped tubes of pasta.
Mace - 1. A spice that tastes and smells like a pungent version of nutmeg. 2. Mace is the bright red
membrane that covers the nutmeg seed. After the membrane is removed and dried it becomes a
yellow-orange color. It's sold ground and, less frequently, whole (in which case it's called a "blade").
Mace is used to flavor all manner of foods, sweet to savory.
Macerate - 1.To soak a food (usually fruit) in a liquid in order to infuse it with the liquid's flavor. A
spirit such as brandy, rum or a liqueur is usually the macerating liquid.
Madeleine - a small cake baked in a shell-shaped mold. Also, a garnish of artichoke bottoms, onions
and green beans.

Madrilne - a consomm flavored with tomato, usually served cold.

Magnum - a single bottle with a capacity of two bottles or about 2/5 gallon, or 160 centiliters.
Matre DHtel - head waiter, but on menus, a dish that is cooked quickly and simply with parsley as
the featured flavor.
Matre DHtel Butter - a parsley butter excellent with grilled meats or fish and vegetables,
especially carrots. The recipe calls for butter, minced parsley, lemon juice, salt and pepper blended.
(Be wary of mincing the parsley in a blender; over-blended in a blender or a processor, parsley
releases a bitter juice that spoils the food it is combined with. You can avoid over-blending by cutting
only a small handful at a time in the machine).
Maize Bread - American corn bread, also known as corn pone, spoon bread, egg cake and ash cake.
Each of these is made by a somewhat different method, but all have cornmeal as the base.
Malt - sprouted barley used to brew beer or distill spirits.
Malted Milk - a drink made from powdered wheat and malted barley extracts, mixed with milk and
sometimes, added flavorings like chocolate, strawberry, etc.
Mandarin - 1. Any of several varieties of a small citrus fruit (Citrus reticulata) native to China,
including the mandarin, dancy, tangerine clementine and satsuma. 2. A citrus fruit; generally has a
somewhat flattened spherical shape, loose yellow to reddish-orange rind, orange flesh and a sweet
flavor that is less acidic than that of an orange.
Mango - a tropical fruit the size of a small pear, in its original species, but today mango hybrids are as
large as small or medium grapefruits. From India, and a key ingredient in some of the best chutneys,
notably Major Greys. The fruit is yellow shaded red when ripe, and is peeled before eating. Best
chilled, and ripe enough to be softly yielding. Delicious taste between a pineapple and a very ripe
peach.
Manioc - Cassava, the source plant for tapioca.
Maple Syrup - a reddish-brown, viscous liquid with a sweet distinctive flavor, made by reducing the
sap of the North American maple tree.
Maraschino - a sweet liqueur made from cherries. Also, red cherries in maraschino syrup, which are
used in mixed drinks and with desserts, such as fruit salad and as a garnish on drinks
Maraschino Cherry - 1. A cherry marinated in maraschino liqueur and used for garnishing cocktails,
desserts and baked goods. 2. A pitted cherry macerated in a flavored sugar syrup and dyed red or
green; used for the same purposes as a traditional cherry.
Marbled - a term for meat streaked with fat. When cooked, marbled meat is juicy and exceptionally
tender, so this is a mark of a high-quality piece, especially sought after in steaks and beef roasts.

Marc - eau-de-vie, a spirit distilled from the residue of grapes or other fruit after wine has been
pressed and strained. Calvados is the marc made of apples.
Marchale, la - small cuts of meat and poultry which are breaded and fried in butter. Green
asparagus tips and truffles are usual in the garnish.
Marennes - a type of oyster found in French waters. Highly prized for flavor.
Margarine - a butter substitute made from animal or vegetable fat and butter flavored.
Marinade - a seasoned liquid blend, usually acid-based with wine, vinegar, yogurt or lemon juice, or
a dry spice rub.
Marinate, to - to cover food with a marinade for a specified amount of time before cooking to make
it more flavorful, more moist and/or more tender. (Food should be covered and refrigerated while
marinating.).
Marinire - to cook shellfish with white wine. Also, a garnish with mussels.
Marjoram - an herb and member of the mint family (Origanum marjorana) native to the
Mediterranean, has short oval, pale green leaves, a sweet flavor reminiscent of thyme and oregano and
a strong aroma; also known as sweet marjoram.
Marmalade - a citrus jelly that also contains unpeeled slices of citrus fruit.
Marmite - a heavy metal or earthenware pot.
Marmite, Petite - French dish. A rich broth called consomm double, it includes chicken and beef
with vegetables and herbs. The words mean small pot.
Marrow - a squash. Also, the inner substance of meat bones, usually shin bones.
Marzipan / Marchpane - a combination of almond paste, sugar and egg whites used in making
pastry and small fruit shapes for holidays.
Mash - to crush or pound, generally used in connection with cooked root vegetables, such as potatoes
and turnips.
Matelote - a rich fish stew flavored with red or white wine and herbs.
Matzo; Matzo bread - a type of thin unleavened bread special to the Passover feast celebrated by the
Jews. It resembles a cracker. Also, unleavened dumplings.
Mayonnaise - a cold, thick, creamy sauce consisting of oil and vinegar emulsified with egg yolks;
used as a spread or base for a salad dressing or dip.
Mead - an alcoholic drink of fermented honey and water.

Measuring cups, dry - vessels, usually made of plastic or metal, with a handle and a rim that is level
with the top measurement specified; used to measure the volume of dry substances and are generally
available in a set of 1/4, 1/3, 1/2, and 1-cup capacities; metric measures are also available.
Measuring cups, liquid - vessels, usually made of glass, plastic or metal, with a handle and a spout
that is above the top line of measurement; specifically used to measure the volume of a liquid and are
generally available in 1, 2, and 4-cup to 1-gallon capacities; metric measures are also available; also
know as glass cup measures.
Meat - 1. The flesh (muscles, fat and related tissues) of animals used for food. 2. The edible part of
nuts.
Medallion - a small, coin-shaped slice of meat or fish.
Melba Toast - thin slices of bread baked slowly until crisp. Named for the coloratura soprano, Dame
Nellie Melba, who was the toast of international society early in 21st century.
Melon - a member of the gourd family Cucurbitaceae; grown on vines worldwide, these fruits
generally have a thick hard rind, many seeds and a sweet juicy flesh; there are two principal types:
muskmelons and watermelons.
Melt - to liquefy by heat.
Meringue - a mixture of egg whites beaten with sugar and baked into cookies or used as a pie
topping. The addition of sugar to a meringue is critical; poured in too quickly, the meringue will fall
and will not be usable.
Meunire - French for literally, in the style of the millers wife, dusted with flour and sauted in
butter.
Mexican Corn Truffle - A nickname for Huitlacoche (also spelled cuitlacoche) a fungus which grows
naturally on ears of corn (Ustilago maydis). The fungus is harvested and treated as a delicacy. The
earthy and somewhat smoky fungus is used to flavor quesadillas, tamales, soups and other specialty
dishes.
Microwave Cooking - a heating method that uses radiation generated by a special oven to penetrate
the food; the radiation agitates water molecules in the food, creating friction and heat; this energy then
spreads throughout the food by conducting (and by convection in liquids).
Microwave Oven - a specially constructed and wired oven that cooks with microwaves, a form of
electromagnetic radiation used in radar and telecommunications. Microwave ovens tenderize foods
more rapidly than conventional cooking instruments.
Mignonette - coarsely ground white or black pepper.
Mille-Feuilles - literally, a thousand leaves, this is the flaky pastry the Middle East introduced into
European cuisine, layered with cream, and topped with jam and icing.

Milt - the reproductive gland of a male fish, also known as soft roe.
Mimosa - a garnish of grated hard-boiled egg yolks, named for the tree flower that is a spry of tint
yellow fluffy balls.
Mince - to cut or chop food into very small pieces; smaller than chopped.
Mincemeat - a preserve of chopped apples, suet, dried fruits, candied peel, sugar, spices and brandy
or rum. It is matured for a month or more and used in holiday pies and in some recipes for fruitcake.
Minestra - Italian; a thick soup of meat and vegetables.
Minestrone - a minestra with pasta.
Mint - herb used in Middle Eastern and Indian cooking. In the West, commonly used to make tea as
well as a sauce served with lamb roasts.
Minute Steak - a boneless steak cut one quarter inch thick, and criss-crossed with cuts for
tenderizing. It is intended to be sauted in 1 minute. To cook it longer is to toughen it.
Mirepoix; Mirepois - French term for a mixture of diced carrots, onions, celery and herbs sauted in
butter. Sometimes ham or bacon is added to the mix. Mirepoix is used to season sauces, soups and
stews, as well as for a bed on which to braise foods, usually meats or fish.
Mise en place - A French term referring to having all the ingredients necessary for a dish prepared
and ready to combine up to the point of cooking.
Mix - to combine ingredients into a uniform mixture with a stirring motion.
Mixed Grill - a combination of grilled meats, such as liver, steak and bacon garnished with tomatoes
and mushrooms. It is usually served with fried potatoes.
Mocha - a rich coffee originally grown in Mocha, Yemen. The beans are almost without bitterness in
the best grades. Mocha also describes a combination of chocolate and coffee used to flavor cakes and
candies.
Mode, la - literally in the mode. Meats la mode are braised with vegetables and served with
gravy. In the United States, la mode usually refers to food topped with ice cream.
Molasses - a thick, sweet, brownish-black liquid that is a by-product of sugar-refining; used in breads,
cookies and pastries for its distinctive, slightly bitter flavor and dark color.
Mold, to - to shape food, usually by pouring the liquefied food into a mold. When the liquid is cooled
it will retain the shape of the mold.
Monosodium Glutamate (MSG) - an amino acid derived from gluten of soybeans. Used in Oriental
cooking to improve the flavor of a dish that has not come up to par.

Monterey Jack cheese - Originated in Monterey, California, thus the name. It is also called California
Jack or simply Jack cheese. It is a member of the Cheddar family and is a mild, white cheese aged
only three to six weeks. The texture of Monterey Jack cheese depends on the type of milk used. If
whole milk is used, the cheese will be semi-soft; if skim milk is used, it will be harder and can be used
for grating. It has a mild, somewhat bland flavor. It has good melting properties, making it excellent
for sandwiches as well as for cooked dishes. Some versions contain flavorings such as jalapeo
pepper, black pepper, garlic, vegetable and dill.
Morel - a small, very tasty mushroom.
Mornay - white sauce with egg, cream, and cheese added.
Moussaka - a traditional dish of the Balkan peninsula, and generally known as Greek. There are
many variations, but all are layered casseroles of vegetables and ground meat. A good example is a
combination of eggplant with tomatoes and lamb.
Mousse - a dish usually based on beaten egg whites and yolks, baked into a savory or a sweet. A
mousse can be a pure of meat, poultry, fish or vegetables, served hot or cold. As a dessert it is an
extra-light pudding flavored with fruit, lemon or chocolate, and served warm or cold with or without
cream.
Mousseline - a sauce with whipped cream added. The name for small molds of poultry, game fish and
shellfish and cream, served hot or cold.
Muddler - a thick rod used to crush and mix fruit and sugar in drinks. Also, used to free the bubbles
in champagne.
Muffin - a drop batter baked in individual pans and served as a quick bread.
Mulled Wine - Wine, usually red, that is heated, but not boiled, with sugar and spices, such as
cinnamon stick, ground mace and whole cloves.
Mulligatawny - English version of chicken or lamb soup served with rice. The original is Indian.
Mush - a cooked cereal made by boiling cornmeal. Best served with butter and a little sweet syrup.
Mushroon - any of many species of cultivated or wild fleshy fungus, usually consisting of a stem, a
cap (which may have gills) and mycelium; available fresh or dried and eaten raw, reconstituted or
cooked.
Mustard - any of several species of a plant that is a member of the cabbage family; the seeds are used
for a spice and the leaves are eaten as vegetables.
Mussels - edible mollusks found under seaweed clinging to the rocks by the seashore. Like other
shellfish, mussels are subject to a condition called red tide, which occurs in some spring seasons
and renders the shellfish poisonous. Therefore, before harvesting mussels, check with the local
authorities to be sure they are safe.

Mutton - meat of the mature sheep, that is 1 year to 18 months old. The meat is a darker color than
lamb, and strongly flavored.
Nacho - a Mexican appetizer made with chilies and melted cheese served on a bed of tortillas.
Nasturtium - an edible flower. The young leaves and blooms are used in salads and sandwiches, and
as garnishes for cold summer soups; the buds may be picked and pickled and used as substitute for
capers.
Navarin - a French lamb stew.
Navy Bean - a variety of kidney bean; small and ovoid with a white skin and flesh; a staple of the
U.S. Navy since the 1880s, it is also known as the beautiful bean, Boston bean, and Yankee bean.
Neapolitan Ice Cream - an ice cream brick made up of layers of chocolate, strawberry and vanilla ice
cream.
Neat - an undiluted alcohol.
Nectar - any delicious drink. In mythology, this was the drink of the Olympian gods. Also, the juice
of plants collected for honey.
Nectarine - a medium-sized stone fruit (Prunus persica) with a smooth red and yellow skin, firm
yellowish-pink flesh and a peachy flavor with undertones of almond; available as freestone and
clingstone.
Nesselrode - a mold of ice cream flavored with candied fruits and chestnut pure. Also, a Bavarian
cream similarly flavored and used in a pie.
Newburg - hot lobster or seafood cooked in a sherry sauce enriched with a thick cream sauce.
Nicoise, la - dishes with black olives, tomatoes, garlic, anchovies and dried cherries. Also, a candy
of caramelized sugar and browned almonds.
Noodles - ribbons of various lengths, widths and thicknesses made from a dough of wheat flour, water
and eggs (or egg yolks) and generally boiled; also known as egg noodles.
Nutmeg - the hard seed of a yellow fruit from a tree (Myristica fragrans) native to the East Indies; has
an oval shape and smooth texture with a strong, sweet aroma and flavor; used ground (grated) in
sweet and savory dishes
Olive - the small fruit of a tree native to the Mediterranean region; has a single pit, high oil content,
green color before ripening and green or black color after ripening and an inedibly bitter flavor when
raw; eaten on its own after washing, soaking and pickling, or pressed for oil; available in a range of
sizes (from smallest to largest): medium, colossal, supercolossal and jumbo.
Olive Oil - an oil obtained by pressing tree-ripened olives; has a distinctive fruity, olive flavor and is
graded according to its degree of acidity; used as a cooking medium, flavoring and ingredient.

Orange - any of a variety of citrus (Citrus sinensis) with juicy, orange-colored segmented flesh, a thin
to moderately thick orange-colored rind and a flavor ranging from bitter to tart to sweet; depending on
the variety, an orange can be eaten fresh, cooked in sweet or savory dishes, juiced or used as a
flavoring or aromatic.
Orange Water / Orange Flower Water - a liquid essence of distilled orange blossoms, once used for
flavoring.
Oregano - an herb (Origanum vulgare) and the wild form of marjoram; has a woody stalk with
clumps of tiny, dark green leaves that have a pungent, peppery flavor and are used fresh or dried,
principally in Italian and Greek cuisines; also known as wild marjoram.
Orzo - Italian for barley and used to describe rice-like pasta.
Ossobucco - literally, hollow bone, this Italian specialty is made of veal marrow bones, usually shin
bones, braised in wine with vegetables and seasonings.
Oven Bag - a heat-resistant nylon bag for cooking meals without basting or tending.
Oyster, Blue Point - the name for an oyster found in the waters off Long Island Sound, New York.
Also, term used to refer to any good-sized oyster.
Oysters Rockefeller - oysters which are topped with chopped spinach, bacon and seasoned bread
crumbs and baked.

Packed - pressed or mashed together tightly, filling the measuring utensil with as much of the
ingredient as possible.
Paella - a traditional Spanish one-pot dish of saffron-flavored rice combined with a variety of meats
and shellfish (such as shrimp, lobster, clams, chicken, pork, ham and chorizo), garlic, onions, peas,
artichoke hearts and tomatoes. It's named after the special two-handled pan also called paella in
which it's prepared and served. The pan is wide, shallow and 13 to 14 inches in diameter.
Pakora - a small, deep-fried snacks of India with chick-pea flour as an ingredient in the mixture.
Vegetables, fish, or chicken are spiced with ginger, cumin, chopped onion, and garlic, blended with
the flour, shaped into small patties, and deep fried. An American version makes appetizers by dipping
chunks of raw vegetables into a fritter batter, and deep frying.
Palmier - a delicious flat flaky palm-shaped pastries made by layering puff pastry with sugar, rolling
it, then slicing it thin and baking.
Pan-broil - to cook over direct heat in an uncovered skillet containing little or no shortening.
Pan-fry - to cook in an uncovered skillet in small amount of shortening.
Pancakes - A round, pan-fried flat bread made from batter, the versatile pancake has hundreds of
variations and is served for breakfast, lunch and dinner and also as appetizers, entres and desserts.

The cakes can vary in thickness from wafer-thin crepes to the much thicker breakfast pancakes (also
called hotcakes, griddlecakes and flapjacks).
Paper Cookery - en papillote is the French term for this process of cooking food in a container made
from heavy paper.
Papillote - French term for fancy paper shapes and ruffles used to hide the ends of chop bones.
Papillote, en - a food (ex. fish with a vegetable garnish) enclosed in parchment paper or greased
paper wrapper and baked; the paper envelope is usually slit open tableside so that the diner can enjoy
the escaping aroma.
Paprika - a blend of dried red-skinned chiles; the flavor can range from slightly sweet and mild to
pungent and moderately hot and the color can range from bright red-orange to deep blood red; used in
Central European and Spanish cuisines as a spice and garnish; also known as Hungarian pepper.
Parboil - to partially cook a food briefly in boiling water before storing or finishing it by another
method.
Parchment Paper - heavy grease-resistant paper used to line cake pans or baking sheets, to wrap
foods for baking en papillote and to make disposable piping bags.
Pare - to cut off the outside covering. Applied to potatoes, apples, etc.
Parfait - a French dessert of frozen pudding, either ice cream or mousse layered with fruits or syrups
and whipped cream.
Parsley - an herb (Petroselium crispum) with long, slender stalks, small, curly dark green leaves and a
slightly peppery, tangy fresh flavor (the flavor is stronger in the stalks, which are used in a bouquet
garni); generally used fresh as a flavoring or garnish; also known as curly parsley.
Pashka - a traditional Russian Easter cheesecake with nuts and candied fruit made in the form of a
pyramid.
Passover Bread - a type of thin unleavened bread special to the Passover feast celebrated by the Jews.
It resembles a cracker. Also, unleavened dumplings.
Pasta - 1. Italian for dough or pastry 2. An unleavened dough formed from a liquid (eggs and/or
water) mixed with a flour (wheat, buckwheat, rice or other grains or a combination of grains) and cut
or extruded into tubes, ribbons and other shapes; flavorings such as herbs, spices and vegetables (ex.
tomatoes and spinach) can be added to the dough; pasta is usually boiled and served with a sauce.
Pastrami - spicy smoked beef eaten hot or cold. Italian variation of corned beef.
Pt (French for paste) - a paste made of finely ground liver or meat blended together with herbs and
spices and baked.

Paupiettes - thin slices of meat or fish, stuffed, then rolled and cooked. Sometimes the meat is
pounded to thin and enlarge it, before stuffing.
Pawpaws - the largest edible fruit that is native to the United States. The unique flavor of the fruit
resembles a blend of various tropical flavors, including banana, pineapple, and mango. The flavor and
custard-like texture make pawpaws a good substitute for bananas in almost any recipe. The common
names, 'poor man's banana,' 'American custard apple,' and 'Kentucky banana' reflect these qualities.
Peach - a medium-sized stone fruit (Prunus persica) native to China; has a fuzzy, yellow-red skin,
pale orange, yellow or white juicy flesh surrounding a hard stone and a sweet flavor; available as a
clingstone and freestone.
Peanut - a legume and not a nut (Arachis hypogea), it is the plant's nut-like seed that grows
underground; the hard nut has a papery brown skin and is encased in a thin, netted tan pod and is used
for snacking and for making peanut butter and oil; also known as a groundnut; earthnut, goober (from
the African work nguba) and goober pea.
Pear - a spherical to bell-shaped pome fruit (Pyrus communis), generally with a juicy, tender, crisp
off-white flesh, moderately thin skin that can range in color from celadon green to golden yellow to
tawny red and a flavor that can be sweet to spicy; pears can be eaten out of hand or cooked and are
grown in temperate regions worldwide.
Peas - the edible seeds contained within the pods of various vines; the seeds are generally shelled and
the pod discarded; although available fresh, peas are usually marketed canned or frozen.
Pecan - the nut of a tree of the hickory family (Carya oliviformis), native to North America; has a
smooth, thin, hard, tan shell enclosing a bilobed, golden brown kernel with beige flesh and a high fat
content.
Pectin - substance that occurs in fruits or vegetables that acts as jelling agent in jams and other
preserves. It is packed in bottles and sold commercially.
Peel - to remove the outside covering, such as the rind or skin, of a fruit or vegetable with a knife or
vegetable peeler.
Penne - Italian for pen or quill and used to describe short to medium-length straight tubes (ridged or
smooth) of pasta with diagonally cut ends.
Pepitas - roasted pumpkin seeds.
Pepper - the fruit of various members of the Capsicum genus; native to the Western hemisphere, a
pepper has a hollow body with placental ribs (internal white veins) to which tiny seeds are attached
(seeds are also attached to the stem end of the interior); a pepper can be white, yellow, green, brown,
purple or red with a flavor ranging from delicately sweet to fiery hot; the genus includes sweet
peppers and hot peppers.
Peppermint - an herb and member of the mint family (Mentha piperita); has thin stiff, pointed bright
green, purple-tinged leaves and a pungent, menthol flavor; used as a flavoring and garnish.

Pepperpot - a spicy stew without much sauce.

Pepper Steak - a beefsteak dipped in crushed pepper and sauted in butter, then flamed with brandy.
A sauce is made from the pan drippings and red wine. Also, a Chinese dish made with green pepper
strips and thin-sliced beef.
Pepperoncini - [pep-per-awn-CHEE-nee] Are chilies that have a slightly sweet flavor that can range
from medium to medium-hot. Pepperoncini are most often sold pickled and generally used as a part of
antipasto and as an addition to various types of sandwiches.
Periwinkle - a small sea snail served roasted, poached, or raw, with wine sauce.
Persimmon - small acidulous plum-like tool used to crush or pound food in a bowl with rough
interior surface - the mortar.
Petit Four - a small cake, usually bite-sized, which has been frosted and decorated.
Petit Suisse - an unsalted, very rich cream cheese rolled in paper in a cylindrical shape. In France, it
is treated as a dessert, and served with sugar and cream.
Phyllo (filo) - pastry dough made with very thin sheets of a flour-and-water mixture; several sheets
are often layered with melted butter and used in sweet or savory preparations.
Pickle - to preserve in seasoned and/or flavored vinegar, brine or oil. This is common for vegetables,
especially cucumbers, fruits and meats.
Pignoli - pine nuts.
Pilaf / Pilaff / Pilau - a rice dish in which the raw rice is first simmered in a shortening or butter, then
cooked with water or broth, and sometimes meat, poultry, fish or shellfish.
Pimiento - a large, heart-shaped pepper with red skin and a sweet flavor; used in paprika and to stuff
olives.
Pinch - the amount of a dry ingredient that can be held between the thumb and forefinger (sometimes
referred to as a dash). The equivalent measurement is approximately 1/16 of a teaspoon.
Pine Nuts - a nut with a tangy flavor reminiscent of pine, used in Mediterranean dishes, and brought
to attention recently by the spaghetti sauce called pesto pignoli.
Pineapple - a tropical fruit (Ananas comosus) with a spiny, diamond-patterned, greenish-brown skin
and swordlike leaves; the juicy yellow flesh surrounds a hard core and has a sweet-tart flavor.
Pint - a unit of volume measurement equal to 16 fl. oz. in the U.S. system.
Pinto Bean - a medium-sized pale pink bean with reddish-brown streaks; available dried; also known
as a crabeye bean and a red Mexican bean.

Pipe - to squeeze a smooth, shapeable mixture through a decorating bag to make decorative shapes; to
apply with a pastry tube.
Pissaladire - French. a tart, or pizza-type dish, made of baked dough with onions, tomatoes, garlic,
anchovies, black olives and / or other garnishes.
Pistachio - a flavorful nut used for snacking when roasted, and for flavoring sweets and ice cream. It
has a high iron content and a characteristic greenish tinge.
Pita - envelope of unleavened bread used for making sandwiches; sometimes called pocket bread.
Arab.
Pizza - a yeast dough, sometimes thick, sometimes thin, baked with such toppings as pured
tomatoes, shredded mozzarella cheese, sausages, olives, anchovies, etc. Versions of this dish, which
originated in Naples, Italy, vary throughout the world.
Pizzelles - Thin decoratively patterned Italian wafer cookies that are made in an iron similar to a
waffle iron. They may be flat or rolled into cones and filled.
Planking - a style of baking or broiling meat or fish on a piece of hard wood. Plank also describes a
wooden carving or serving platter with grooves that keep juices from spilling; used for serving roasts.
Plastic Wrap - a thin sheet of clear polymers such as polyvinyl chloride; clings to surfaces and is
used to wrap foods for storage.
Plum - a small to medium-sized ovoid or spherical stone fruit (Prunus domestica) that grows in
clusters; has a smooth skin that can be yellow, green, red, purple or indigo blue, a juicy flesh, large pit
and sweet flavor.
Plum Pudding - British holiday pudding made mostly of dried fruit, rarely with plums. It is steamed,
then served with hard sauce.
Pluot - [PLU-ought]. A new fruit grown near Fresno in California's San Joaquin Valley. Pluots are a
cross between a plum and an apricot, combining the delicious flavors of both "parent" fruits. Smoothskinned like a plum on the outside, pluots have deep red skin and sunny yellow flesh with a
sweet/tangy flavor. The fruit is also sold dried.
Poach - to cook in liquid held below the boiling point.
Poi - Hawaiian dish of cooked and pounded taro root.
Polenta - Italian cornmeal pudding or mush, eaten hot or cold, usually with sauce and / or meats. It
may be cooled and fried after cooking.
Popover - a batter muffin that is puffy and almost hollow, it has risen so high. The ingredients are
about the same as for Yorkshire pudding, and like Yorkshire pudding, the batter is poured into alreadyheated containers. The beating period is critical and cannot be skimped on, as the leavening agent is
egg, which must be thoroughly aerated.

Pork - the flesh of hogs, usually slaughtered under the age of 1 year.
Porringer - a childs dish used for porridge.
Port - a grape wine fortified with brandy, which often is used to flavor casseroles and desserts. It may
also be drunk after dinner as a digestif.
Portabella, Portabello - a very large crimini; the mushroom has a dense texture and a rich, meaty
flavor.
Porterhouse Steak - a thick steak of high quality cut from the wide end of the sirloin.
Portmanteau - a French steak that has a pocket cut into the side into which oysters are placed. The
pocket is sewn shut before the steak is cooked.
Potato - the starchy tuber of a succulent, non-woody annual plant (Solanum turberosum) native to the
Andes Mountains; cooked like a vegetable, made into flour, processed for chips and used for
distillation mash.
Potato Flour - a flour made from potatoes. It is used as a thickening agent, like cornstarch.
Potatoes, Straw - potatoes grated or sliced into tiny sticks and deep fried.
Pot-Au-Feu - literally, pot on the fire, this is one of the oldest ways with food in France - a thick
soup, or thin stew. Often the cooked meat and vegetables are served with rock salt, after the soup has
been drunk.

Pot Pie - a pie of meat or poultry and vegetables in a thick gravy, topped with a short pastry crust.
Pot-Roasting - a phrase that describes braising, the process of browning meat and then cooking it in
very little liquid.
Potted Meat - cooked meat preserved in a jar.
Poultry - any domesticated bird used for food; the USDA recognizes six kinds of poultry: chicken,
duck, goose, guinea, pigeon and turkey.
Pound - a basic measure of weight in the U.S. system; 16 ounces = 1 pound, 1 pound = 453.6 grams
or 0.4536 kilogram .
Pound, to - in cooking, to flatten with a heavy tool. The process is intended to tenderize certain very
tough or wiry fish (such as abalone), and to thin for fast cooking and tenderize, cuts of meat - veal
scallops, for instance, to make scaloppini, and paupiettes.
Pozole - [poh-SOH-leh] A thick, hearty soup usually consisting of pork (sometimes chicken) meat and
broth, hominy, onion, garlic, dried chiles and cilantro. It's usually served with chopped lettuce,
radishes, onions, cheese and cilantro, which diners can add to the soup as they please. Posole

originated in Jalisco, in the middle of Mexico's Pacific Coast region, and is traditionally served at
Christmastime.
Praline - a hard candy made of sugar cooked to 310 degrees Fahrenheit on the candy thermometer, to
which almonds or pecans are added. The candy is cooled in butter, then cracked and the confection is
used as topping. It may also be poured directly onto a pudding or cake icing as a sweet garnish.
Prawns - crustaceans like shrimp. In some areas of the United States, the term is applied to any large
shrimp.
Preheat - to bring the oven or grill to the desired temperature before placing the food in to cook.
Pressed Beef - the brisket which has been boned, salted and pressed
Printanier, la - to be cooked or garnished with fresh spring vegetables. Printemps is the French
word for spring.
Profiteroles - A miniature cream puff filled with either a sweet or savory mixture. Savory profiteroles
are usually served as appetizers.
Proof - to allow a yeast mixture to rise in a warm, dry place. Also, to test yeast for potency.
Provencale, a la - a dish including garlic, olive oil, tomatoes and often black olives.
Prune - a dried red or purple plum.
Pudding - a general name for many thick, rich dishes, both sweet and savory. Puddings are generally
made of an ingredient that thickens, like cornmeal, or include a thickener, such as cornstarch.
Puff Pastry - pastry that puffs when baked.
Pulses - the dried form of peas, beans, soybean, peanuts and other legumes.
Pumpkin - a spherical winter squash with a flattened top and base, size ranging from small to very
large, fluted orange shell (yellow and green varieties are also available), yellow to orange flesh with a
mild sweet flavor and numerous flat, edible seeds.
Pure - to process a food into a smooth paste, usually with a blender or food processor, or by pressing
the food through a fine sieve or food mill.

Quahog - a hard-shell clam of excellent quality. Large size (4-5 inches), are called quahogs;
smaller sizes are know as cherrystones (3 inches), and littlenecks (1 1/2 inches). Quahogs are
best for chowders.
Quail - a game bird sought for its fine flavor.

Quart - a measure of volume in the U.S. system; 32 fluid ounces equal 1 quart and 4 quarts
equal one gallon.
Quenelles - tiny mousses poached in broth, then drained and served with a savory sauce. Fish
and poultry mousses are most popular.
Queso - creamy cheeses or cottage cheese from Mexico or Argentina.
Quinoa (KEEN-wah) - A staple of the ancient peoples of Peru, who called it "the mother
grain", quinoa is today an important food in South American cuisine. Hailed as the
"supergrain of the future," quinoa contains more protein than any other grain, and is
considered a complete protein because it contains all eight essential amino acids. Tiny and
bead-shaped, the ivory-colored quinoa cooks like rice (taking half the time of regular rice)
and expands to four times its original volume. Its flavor is delicate, almost bland, and has
been compared to that of couscous.
Quich - savory custard baked in a pie shell.
Quoorma - a spicy Pakistani or Indian stew of mutton and yogurt.
Rack - a rib section of meat. Rib ends may be decorated with papillotes.
Raclette - a cheese dish related to fondue, and perhaps its earliest form. A chunk of cheese that melts
smoothly and easily is brought to the table melting under a broiler or in one of the raclette stoves for
making the dish. It is served with a boiled potato for each diner and side dishes of tiny cocktail
onions, dilled pickles, and gherkins. Diners scrape the melting portion of the cheese onto a bit of
mashed potato, and add a spicy relish to each bite. The word racler means to scrape.
Radish - a member of the mustard family grown for its root (Raphanus sativus); generally, the crisp
white flesh has a mild to peppery flavor and is usually eaten raw.
Ragot - a stew made with meat, poultry, or fish, cooked simply with or without vegetables.
Ramekin - a small dish designed to both bake and serve individual portions. Also, a cheese dish with
bread crumbs or pastry.
Rarebit - melted cheese poured onto toast. It is one of a group of dishes called savory sometimes
served after the sweet at a formal English meal.
Rasher - British. The word rash means to slice. A rasher is a slice of bacon or raw ham, cut in any
thickness.
Raisin - a sweet dried grape.
Raspberry - a small ovoid or conical-shaped berry (Rubus idaeus) composed of many connecting
drupelets (tiny individual sections of fruit, each with its own seed) surrounding a central core; has a
sweet, slightly acidic flavor; the three principal varieties are black, golden and red.

Raspings - very finely grated stale bread.

Ratatouille - a Southern French dish of vegetables cooked together. Usually included are diced onion,
sauted in oil, eggplant, garlic, green peppers, tomatoes, zucchini, flavored with oregano, thyme,
rosemary and basil.
Ravioli - Italian for little wraps; used to describe small squares or rounds of pasta stuffed with meat,
cheese or vegetables.
Recipe - a set of written instructions for producing a specific food or beverage; also known as a
formula (especially with regards to baked goods).
Reduce - to rapidly boil or simmer a liquid until the volume is decreased through evaporation. This
process thickens the liquid and intensifies the flavor.
Refresh - to immerse hot vegetables in ice water to set the color and flavor. The food is then drained
and reheated in butter or sauce.
Relish - a cooked or pickled sauce usually made with vegetables or fruits and often used as a
condiment; can be smooth or chunky, sweet or savory and hot or mild.
Remoulade - a rich mayonnaise-based sauce containing anchovy paste, capers, herbs, and mustard.
Render - to melt fat away from surrounding meat.
Rennet - a substance used to coagulate milk for cheese-making, or to set certain puddings, such as
junket.
Rhubarb - A member of the buckwheat family, its thick, celery-like stalks of can reach up to 2 feet
long, which are the only edible portion of the plant the leaves contain oxalic acid and can therefore
be toxic. Though rhubarb is generally eaten as a fruit, it's botanically a vegetable. There are many
varieties of this plant, most of which fall into two basic types, hothouse and field grown. Hothouse
rhubarb is distinguished by its pink to pale red stalks and yellow-green leaves, whereas field or
garden-grown plants (which are more pronounced in flavor) have cherry red stalks and green leaves.
Because of its intense tartness, rhubarb is usually combined with a considerable amount of sugar. It
makes delicious sauces, jams and desserts and in some regions is also known as pieplant because of
its popularity for that purpose. In America, a traditional flavor combination is rhubarb and
strawberries; in Britain, rhubarb and ginger. Rhubarb contains a fair amount of vitamin A.
Rice - the starch seed of a semi-aquatic grass (Oryza sativa), probably originating in Southeast Asia
and now part of most cuisines; divided into three types based on seed size; long-grain, medium-grain
and short-grain, each of which is available in different processed forms such as white rice and brown
rice.
Ricer - a colander like utensil that forces food through tiny holes, giving potatoes, for instance, the
texture of cooked rice.
Rice Vinegar - a mild white vinegar good for salads and used in Chinese cuisine.

Rigatoni - Italian for large groove and used to describe large grooved, slightly curved pasta tubes.
Rillettes - a pt of pork that is somewhat coarser than liver pts.
Rind - outer shell or peel of fruit.
Risotto - Italian rice dishes. A risotto is rather like a pilaf, and may have any number of flavorings.
Roast, to - to cook by dry heat, usually in an oven.
Roe - fish eggs. Caviar is the most famous use of roe.
Rollmop - a herring, particularly when marinated for a long period with gherkins or other pickles.
Rose Water - a liquid flavored with the oil of rose petals. It is used to flavor desserts in Balkan,
Indian and Middle Eastern cooking.
Rosemary - an herb (Rosmarinus officinalis) with silver-green, needle-shaped leaves, a strong flavor
reminiscent of lemon and pine and a strong, sharp camphor-like aroma; available fresh and dried.
Roulade - a food rolled around a stuffing. Paupiettes is one example. Peach roulade and a stuffed
genoese s another.
Roux - is a paste of butter and flour that is used to thicken almost everything in Western cooking. A
white roux is the base for white, or cream sauces, such as sauce bchamel, used with chicken,
vegetables and fish. A brown roux is the base for much cajun creole cooking and for many rich
casseroles. The time allowed for the cooking determines the color of the roux.
Royale - a thin custard cooled and cut into decorative shapes. Used to garnish soups primarily.
Rump Roast - a boneless cut from the leg.
Rusks - twice-toasted bread or cake.
Rutabaga - also called Swede, this is a yellow winter turnip, more strongly flavored than the white
and purple turnips of spring. It is excellent with turkey and duck, and in soups and stews.

Sabayon - a sweet egg dessert or sauce, flavored with wine. In Italy it is called zabaione.
Saccharin - a commercial synthetic sugar substitute. It is said to be 500 times sweeter than sugar.
Sacher Torte - a famous Viennese cake made of chocolate with apricot filling and dark chocolate
icing.
Saddle - a cut of meat including both loins. In beef, this is considered the finest cut. Also, used in
reference to lamb and mutton.

Safflower - a major source of orange dye, oil and polyunsaturated fat.

Saffron - dried, yellow-orange stamens of the flower of crocus sativus. Saffron is available as threads
and as grains. The threads are considered best, though far more expensive.
Sage - an herb (Salvia officinalis) native to the Mediterranean region; has soft, slender, slightly furry,
gray-green leaves and a pungent, slightly bitter, musty mint flavor; used for medicinal and culinary
purposes; available fresh or dried, used chopped, whole or rubbed.
Saint-Germain - a soup made of fresh green peas.
Saint-Honor - an impressive dessert of caramel-glazed cream puffs circling cream filling.
Sake - a wine made from rice.
Salami - a highly seasoned dried Italian sausage made of pork or beef.
Salmagundi - a meat-salad dish with hard boiled eggs, beets, anchovies and pickles.
Salmi - a stew made of leftover or precooked roast game.
Salsa - 1. Spanish for sauce. 2. Traditionally, a Mexican cold sauce made from tomatoes flavored with
cilantro, chiles and onions. 3. Generally, a cold chunky mixture of fresh herbs, spices, fruits and/or
vegetables used as a sauce or dip.
Salt - 1. A substance resulting from the chemical interaction of an acid and a base, usually sodium and
chloride. 2. A white granular substance (sodium chloride) used to season foods.
Saltpeter - Potassium nitrate, a preservative used with salt for pickling and keeping meat.
Sangria - a sweetened wine drink made with red wine and fruit and brandy, which is served
traditionally with paella, in Spain.
Sarsaparilla - a drink flavoring made with the dried roots of a plant of the smilax genus.
Sashimi - raw saltwater fish and other foods sliced paper thin and served decoratively; a native
Japanese dish.
Sauerkraut - white cabbage cut finely, salted and fermented in its own liquid.
Saut - to brown or cook a food quickly in a pan over direct heat, usually using a small amount of hot
fat.
Savarin - a yeast-raised sweet cake soaked in Kirsch or rum. French.
Savory Butter - butter whipped with a variety of flavorings, used as a spread for canaps (i.e.:
anchovy butter), a sauce for grilled fish or meat (i.e.: tarragon butter), or to flavor sauces (i.e.: shrimp
butter).

Scald - to heat a liquid, usually milk or cream, to just below the boiling point, when small bubbles
appear around the edges of the pan.
Scallion; Scallions - The name "scallion" is applied to several members of the onion family including
a distinct variety called scallion, immature onions (commonly called green onions or spring onions),
young leeks and sometimes the tops of young shallots. In each case the vegetable has a white base that
has not fully developed into a bulb and green leaves that are long and straight. Both parts are edible.
True scallions are generally identified by the fact that the sides of the base are straight, whereas the
others are usually slightly curved, showing the beginnings of a bulb.

Scallop - a bivalve mollusk of which only the muscle hinge is eaten; to bake food in a sauce topped
with crumbs.
Scampi - name for shrimp. Also, a dish of shrimp cooked in a rich garlic-butter sauce. Italian.
Schnitzel - a thin slice of veal; a cutlet. May be breaded and sauted, as in wiener schnitzel.
Scone - a quick bread used as a tea biscuit served hot with butter and jam. British Isles.
Score - to cut shallow slits at regular intervals on the surface of a food, as in scoring fat on ham
before glazing, for either decoration or to tenderize, or to prevent edges from curling.
Scotch Woodcock - scrambled eggs on top of toast, spread with anchovy paste, and garnished with
smoked anchovies.
Sear - to brown the surface of a meat quickly by cooking in a little fat at a very high heat in order to
seal in the meats juices and create a rich color before finishing by another method.
Season - 1. Traditionally, to enhance a food's flavor by adding salt. 2. More commonly, to enhance a
food's flavor by adding salt and/or pepper as well as herbs and other spices.
Seasoned Salt - a seasoning blend; its primary ingredient is salt with flavorings such as celery, garlic
or onion added.
Self-Rising Flour - flour that is premixed with salt and leavening.
Semolina - a by-product of milled flour, these large wheat grains are used to make couscous, pasta,
puddings or as a thickening agent.
Set - term used to describe the consistency of gelatin when it has jelled enough to unmold.
Seviche - white sea fish pickled in lime juice. South American.
Shad - a seafish that spawns in fresh water. Most popular for its delicate roe, it can be used as is fresh
herring or mackerel.

Shallots - an herb with a garlic-onion flavor, small and milder than an onion, but resembling garlic
cloves.
Sheepshead - a fish found along the Atlantic coast; it has white flesh that is well flavored and lean.
Sheeting - stage at which sugary jams, candies and other preserves will jell; 220 to 222 degrees on a
candy or jelly thermometer. Syrup falling from a spoon dipped into the boiling kettle will sheet at this
stage, rather than run off the spoon in a stream or fall off in rapidly forming individual drops. This is
the signal to remove the kettle from the heat.
Shellfish - any of many species of aquatic invertebrates with shells or carapaces found in saltwater
and freshwater regions worldwide, most are edible; shellfish are categorized as crustaceans and
mollusks.
Shepherds Pie - a meat pie with a mashed potato crust.
Sherbet - a frozen sweet made with fruit juice that originated in the Middle East almost before
recorded history.
Shirr - applies to eggs baked in buttered ramekins and usually topped with cream. Some versions also
call for bread crumbs.
Shish Kebab - a Mediterranean dish of marinated meats (usually lamb or beef) and vegetables
threaded on a skewer and grilled or broiled; also known as shashlik.
Short - the description of any pastry with a high content of fat. Fat makes pastry tender and flaky.
Shortbread is a good example.
Shortening - a white, flavorless, solid fat formulated for baking or deep frying; any fat used in baking
to tenderize the product by shortening gluten strands

Pepper Steak - a beefsteak dipped in crushed pepper and sauted in butter, then flamed with brandy.
A sauce is made from the pan drippings and red wine. Also, a Chinese dish made with green pepper
strips and thin-sliced beef.
Pepperoncini - [pep-per-awn-CHEE-nee] Are chilies that have a slightly sweet flavor that can range
from medium to medium-hot. Pepperoncini are most often sold pickled and generally used as a part of
antipasto and as an addition to various types of sandwichesSpinach - a vegetable with dark green,
spear-shaped leaves that can be curled or smooth and are attached to thin stems; the leaves have a
slightly bitter flavor and are eaten raw or cooked.
Spiny Lobster - crustacean lacking claws, but otherwise are like a large American lobster.
Sponge Cake - a cake made without shortening and leavened only with eggs.
Sprat - a small herring found in European waters. It is served smoked but can be eaten fresh, grilled
or fried.

Spring Onions - The name "spring onion" is applied to several members of the onion family
including a distinct variety called scallion, immature onions (commonly called green onions or spring
onions), young leeks and sometimes the tops of young shallots. In each case the vegetable has a white
base that has not fully developed into a bulb and green leaves that are long and straight. Both parts are
edible. True scallions are generally identified by the fact that the sides of the base are straight,
whereas the others are usually slightly curved, showing the beginnings of a bulb.
Sprouts - the young growth of any seed. Certain sprouts make tasty and nutritious salads, for
instance, bean sprouts or alfalfa sprouts.
Sprouting - sprouting is to cause seeds to germinate for use in cooking or salads.
Squab - young commercially raised pigeons.
Squash - the edible fleshy fruit of various members of the gourd (Cucurbitaceae) family; generally
divided into two categories based on peak season and skin type: summer and winter.
Squid - a relative of the octopus, and a popular food in fish dishes in the Mediterranean.
Star Anise - a star-shaped spice used in Oriental cooking. It is used by some as a substitute for the
bay leaf.
Steam - to cook indirectly by setting food on top of boiling water in a covered pot.
Steam-pressure canning method - used for processing low-acid foods, such as meats, fish, poultry,
and most vegetables. A temperature higher than a boiling temperature is required to can these foods
safely. The food is processed in a steam-pressure canner at 10 pounds pressure (240) to ensure that all
of the spoilage micro-organisms are destroyed.
Steep - to let food, such as tea, stand in not quite boiling water until the flavor is extracted.
Stew - a mixture of meat or fish and vegetables cooked by simmering in its own juices along with
other liquid, such as water and/or wine.
Stiff Peaks - egg whites beaten until they are stiff enough to stand on their own. They have a glossy
moist look when just right, and stand upright when the beater is lifted from the bow.
Stir - to combine ingredients or move ingredients around with a spoon in a circular motion.
Stir-Fry - to cook quickly in oil over high heat, using light tossing and stirring motions to preserve
shape of food.
Stock - a rich extract of soluble parts of meat, fish, poultry, etc. A basis for soups or gravies.
Strain - to separate liquid from solid food by pouring through a strainer or fine sieve.
Strudel - a German pastry of paper-thin flaky dough, filled with a sweet or savory mixture, often
apple.

Stuff - to fill a cavity in food with another food.

.
Periwinkle - a small sea snail served roasted, poached, or raw, with wine sauce.
Persimmon - small acidulous plum-like tool used to crush or pound food in a bowl with rough
interior surface - the mortar.
Petit Four - a small cake, usually bite-sized, which has been frosted and decorated.
Petit Suisse - an unsalted, very rich cream cheese rolled in paper in a cylindrical shape. In France, it
is treated as a dessert, and served with sugar and cream.
Phyllo (filo) - pastry dough made with very thin sheets of a flour-and-water mixture; several sheets
are often layered with melted butter and used in sweet or savory preparations.
Pickle - to preserve in seasoned and/or flavored vinegar, brine or oil. This is common for vegetables,
especially cucumbers, fruits and meats.
Pignoli - pine nuts.
Pilaf / Pilaff / Pilau - a rice dish in which the raw rice is first simmered in a shortening or butter, then
cooked with water or broth, and sometimes meat, poultry, fish or shellfish.
Pimiento - a large, heart-shaped pepper with red skin and a sweet flavor; used in paprika and to stuff
olives.
Pinch - the amount of a dry ingredient that can be held between the thumb and forefinger (sometimes
referred to as a dash). The equivalent measurement is approximately 1/16 of a teaspoon.
Pine Nuts - a nut with a tangy flavor reminiscent of pine, used in Mediterranean dishes, and brought
to attention recently by the spaghetti sauce called pesto pignoli.
Pineapple - a tropical fruit (Ananas comosus) with a spiny, diamond-patterned, greenish-brown skin
and swordlike leaves; the juicy yellow flesh surrounds a hard core and has a sweet-tart flavor.
Pint - a unit of volume measurement equal to 16 fl. oz. in the U.S. system.
Pinto Bean - a medium-sized pale pink bean with reddish-brown streaks; available dried; also known
as a crabeye bean and a red Mexican bean.
Pipe - to squeeze a smooth, shapeable mixture through a decorating bag to make decorative shapes; to
apply with a pastry tube.
Pissaladire - French. a tart, or pizza-type dish, made of baked dough with onions, tomatoes, garlic,
anchovies, black olives and / or other garnishes.

Pistachio - a flavorful nut used for snacking when roasted, and for flavoring sweets and ice cream. It
has a high iron content and a characteristic greenish tinge.
Pita - envelope of unleavened bread used for making sandwiches; sometimes called pocket bread.
Arab.
Pizza - a yeast dough, sometimes thick, sometimes thin, baked with such toppings as pured
tomatoes, shredded mozzarella cheese, sausages, olives, anchovies, etc. Versions of this dish, which
originated in Naples, Italy, vary throughout the world.

Tabasco pepper; Tabasco Sauce - A very hot, small red pepper originally from the Mexican state of
Tabasco. The word itself means "damp earth." Though these peppers are now grown in parts of
Louisiana, they're not widely commercially available. Instead, they're used specifically to make
Tabasco Sauce, a trademarked name held by the McIlhenny family since the mid-1800s. Produced
since Civil War times, this fiery sauce is made from tabasco peppers, vinegar and salt. The peppers are
fermented in barrels for 3 years before being processed into the sauce.
Table DHte - a complete meal of specific courses offered at one set price.
Tablespoon - a measure of volume in the U.S. system; 1 tablespoon (T.) = 3 teaspoons or 1/2 fluid
ounce.
Tabooli / Taboule - a Middle Eastern mint salad made with cracked wheat, tomatoes, parsley, lemon
juice, onion and olive oil.
Taco - a Mexican-style sandwich consisting of a fried or soft tortilla folded around a filling such as
beef, pork, chicken, tomatoes, lettuce, cheese, onion, refried beans and salsa.
Tagiatelle - wide egg noodles.
Tahini - a paste made from crushed sesame seeds and used to flavor Middle Eastern dishes. When
combined with a little oil, it is used as a spread on bread.
Tamale - a cornhusk spread with cornmeal and filled with chili-seasoned chicken, beef, or cheese,
then rolled and steamed.
Tamari - a type of soy sauce.
Tangelo - a fruit that is a cross between a grapefruit and a tangerine.
Taro - a tropical food plant whose potato-like root is the basis for poi, a staple of Polynesian cooking.
Tarragon - an herb (Artemisia dracunculus) native to Siberia with narrow, pointed, dark green leaves,
tiny gray flowers, a distinctive anise-like flavor with undertones of sage and a strong aroma; available
fresh and dried.

Tempura - Japanese dish of vegetables and fish, including shrimp, dipped in batter, deep fried and
served with a sauce.
Terrine - an earthenware covered dish often decorative or in animal shapes, used for cooking
meatloaf or pt of minced meat, poultry or liver. A dish that is often used to serve soup.
Thermometer - a device designed to measure temperatures; can be calibrated in Fahrenheit and/or
Celsius and can be a column of mercury with temperatures indicated on a glass tube or a stem-type
thermometer in which temperatures are noted by an arrow on a dial or a digital readout.
Thicken - the process of making a liquid substance dense by adding a thickening agent (ex. flour,
gelatin) or by cooking to evaporate some of the liquid.
Thimbleberry - 1. A wild raspberry. 2. Any of several thimble-shaped American raspberries,
especially the black raspberry
Thyme - a low-growing herb (Thymus vulgaris) with small purple flowers and tiny, gray-green
leaves; the leaves have a strong, slightly lemony flavor and aroma; used fresh or dried.
To taste - to add an ingredient, such as salt and pepper, to a recipe in an amount which indicates the
personal preference of the cook.
Toad in the Hole - an English name for meat, sausage or lamb cutlets baked in batter. Also, an egg,
sauted in a hole cut from a piece of bread.
Toast - to lightly brown the surface of a food using dry heat, such as baking or broiling in a hot oven
or in a dry skillet on top of the stove.
Toddy - a hot alcoholic drink made of spirits, usually rum, hot water, sugar and lemon.
Tofu - smooth cakes of curds made from the milk-like liquid of cooked soybeans and water.
Tomatillo - a fruit, which is also called Mexican green tomato and jamberry. It belongs to the same
nightshade family as the tomato. It resembles a small green tomato in size, shape and appearance
except for the fact that it has a thin parchment-like covering. Although tomatillos can ripen to yellow,
they are generally used while still green and quite firm. Their flavor has hints of lemon, apple and
herbs. Choose firm fruit with dry, tight-fitting husks. Store in a paper bag in the refrigerator for up to a
month. Remove husk and wash fruit before using. Cooking enhances the tomatillo's flavor and softens
its thick skin. They can be used raw in salads and salsas for a more acidic taste. Canned tomatillos are
available in ethnic markets. Tomatillos are rich in vitamin A and contain a good amount of vitamin C.
Tomato - the fleshy fruit of the Lycopersicon esculentum, a vine native to South America and a
member of the nightshade family; used like a vegetable, tomatoes are available in a range of sizes,
from tiny spheres (currant tomatoes) to large squat ones (beefsteak tomatoes) and colors, from green
(unripe) to golden yellow to ruby red.
Tonka Bean - the fruit of a South American tree with a single seed that is dried and used to make
bitters or as a substitute for vanilla. Also used in potpourris and sachets.

Top - to place one food item or mixture on top of another.

Torte - a round cake, sometimes made with bread crumbs instead of flour.
Tortellini - Italian for small twists and used to describe small, stuffed pasta shaped like a ring.
Tortilla - a round, thin, unleavened Mexican flatbread made from masa or wheat flour and baked on a
griddle, eaten plain or wrapped around various fillings.
Toss - to combine ingredients quickly and gently with a lifting motion using two utensils.
Tournedo - a small thick slice of beef fillet, considered of the choicest quality; often served with a
sauce.
Treacle - the British word for molasses.
Trifle - Originally from England, a dessert made in layers with sponge cake or ladyfingers moistened
with spirits, covered with jam and custard, topped with whipped cream and garnished with candied or
fresh fruits, nuts and/or grated chocolate and refrigerated for several hours before serving. A footed
trifle dish shows this colorful dessert at its best with straight sides and clear glass.
Trim - to remove undesirable portions of a food item (ex. external fat from a cut of beef or stems
from grapes) before further preparation or service.
Triple Sec - a clear, orange-flavored liqueur. Used to make the alcohol drink, Margarita.
Truffle - any of the subterranean edible fungi of the genus tuber. Prized in French cooking for its
aroma, and used in luxury dishes, particularly pates of goose liver.
Truffle, Chocolate - a sweet chocolate specialty from Flanders made with hot melted bittersweet
chocolate, mixed with beaten egg yolks, butter, rum and cream. The mixture is cooled then rolled in
cocoa powder

Tuile - French for "tile," a tuile is a thin, crisp cookie that is placed over a rounded object (like a
rolling pin) while still hot from the oven. (a tuile mold can be purchased) Once cooled and stiff, the
cookie resembles a curved roof tile. The classic tuile is made with crushed almonds but the cookie can
also be flavored with orange, lemon, vanilla or other nuts.
Truss, to - to tie or secure with string or skewers the legs and wings of poultry or game in order to
make the bird easier to manage during cooking.
Tureen - a large, deep bowl with a lid, used to serve soup.
Turmeric - a spice derived from the root of a tropical plant related to ginger. It has a bitter, pungent
flavor and an intense yellow-orange color. In Biblical times, turmeric was often used to make
perfume, a comment on its rather exotic fragrance. Today it's used mainly to add both flavor and color
to food. Turmeric is very popular in East Indian cooking and is almost always used in curry

preparations. It's also a primary ingredient in mustard and is what gives American-style prepared
mustard its bright yellow color.
Turnover - Pastry-dough circles or squares that are covered with a sweet or savory filling, then folded
in half to create a pastry in the shape of a triangle or semicircle. The edges are usually pinched or
crimped to prevent the filling from leaking. Turnovers may be baked or deep-fried. They can range
from bite-size to about 6 inches across and can be served as appetizers, luncheon entres or desserts.
Tutti-Frutti - An Italian term meaning "all fruits" that refers to a preserve made with various diced
fruits mixed with sugar and brandy. It's since been used to describe the flavor of ice cream or other
desserts that contain a variety of minced, candied fruits.
Tzimmes - traditionally served on Rosh Hashana, this sweet Jewish dish consists of various
combinations of fruits, meat and vegetables. Tzimmes may include brisket of beef, sweet potatoes,
potatoes, farfel, prunes and other dried fruit, carrots or apple flavored with honey and often cinnamon.
This casserole-style dish is cooked at very low heat so the flavors have a chance to blend

Unmold - to remove food from its container, usually a decorative mold. Gelatin and fatty
dishes can be unmolded by setting briefly in hot water, then reversing over the serving dish.
Unsweetened chocolate - chocolate liquor or mass, without added sugar or flavorings; used
in baking.
Upside-Down Cake - a cake with fruit placed on the bottom of the pan, topped by batter.
After baking, the cake is turned upside down and served with the fruit on top
Vanilla - an essential flavoring that comes from the pod of a tropical vine, an orchid that climbs,
vanilla planifolia. It is commonly used in the United States as vanilla extract; it is also sold powdered
or by the whole pod. In Europe, the pod is used to flavor sugar which is then used in baking.
Vanilla Extract - a vanilla-flavored product made by macerating chopped vanilla beans in a wateralcohol solution to extract the flavor; its strength is measured in folds.
Vanilla Sugar - sugar flavored by vanilla beans. To make vanilla sugar, fill a large jar with sugar,
break a vanilla bean in three pieces, press it into the sugar and leave for several weeks.
Veal - meat from calves slaughtered when younger than 9 months (usually at 8 to 16 weeks); has a
lean, light pink flesh, delicate flavor and tender, firm texture.
Vegetable Oil - a general term describing blends of different vegetable oils such as corn, safflower,
rapeseed, cottonseed and/or soybean oils; these blends are generally intended to have little flavor and
aroma and to be used as all-purpose oils.
Veloute - white sauce made of flour, butter, and a chicken or veal stock, instead of milk.
Venison - meat of deer.

Vent - to allow the circulation or escape of a liquid or gas.

Vermicelli - Italian for little worms; used to describe very thin spaghetti; available in straight rods or
twisted into a cluster.
Vermouth - a white apritif wine of France, sweet or dry.
Veronique - usually means garnished with white grapes.
Vert-Pre - a green herb sauce; also, a garnish of straw potatoes and watercress served with grilled
meat.
Vichissoise - a cold soup made with leeks, potatoes and cream.
Vinaigrette - a cold sauce of oil and vinegar flavored with parsley, finely chopped onions, and other
seasonings; served with cold meats or vegetables or as a dressing with salad greens.
Vintage - a word given to the harvest of grapes relating to the year of the harvest and wine
production.
Viticulture - the study of grape growing.
Volume - the measurement typically used to measure liquids; volume measurements are commonly
expressed as liters, teaspoons, tablespoons, cups, pints, gallons, fluid ounces and bushels.

Wafer - a thin, sweet biscuit.

Waffle - a light, thin batter cake baked in a special grill called a waffle iron. Basic batter is
the same as for pancakes. This crisp, quick bread has a honeycombed surface of pockets that
ideally hold puddles of syrup. Waffle irons can be electric or designed for use on the stovetop.
They are available in different shapes including round, rectangular and heart-shaped. The
basic difference between a waffle and a Belgian waffle is the size. Belgian waffles are made
on special waffle irons with larger and deeper grids than the average waffle iron and are often
served topped with fresh strawberries and whipped cream, whereas the waffle is traditionally
served with butter and maple syrup. Although a popular item for breakfast, waffles are also
used for desserts and main dishes depending on the toppings used which can be sweet or
savory.
Warm - to heat a food using a very low temperature of approximately 105F to 115F (40C
to 45C).
Wash - to apply a liquid to the surface of an object to remove dirt; often a cleansing agent is
added to the liquid; the process may not kill microorganisms.

Wassail - is a festive drink consisting of wine (or ale) sweetened with sugar and flavored
with spices. This spirited brew is traditionally served in a large "wassail bowl," garnished
with small roasted apples and ladled into serving cups.
Water Bath - The French call this cooking technique bain-marie . It consists of placing a
container (baking pan, bowl, souffl dish, etc.) of food in a large, shallow pan of warm water,
which surrounds the food with gentle heat. The food may be cooked in this manner either in
an oven or on top of a range. This technique is designed to cook delicate dishes such as
custards, sauces and mousses without breaking or curdling them. It can also be used to keep
cooked foods warm.
Water Biscuit - a crisp cracker that is unseasoned and goes well with cheese and butter and
consomm.
Water Chestnut - the fruit of a water plant (genus Trapa) native to Southeast Asia; has a
brownish-black skin, ivory to tan flesh, crisp texture and slightly sweet, nutty flavor; used in
various Asian cuisines.
Watercress - a green leafy little plant that grows only in running water, and has peppery
leaves prized by epicures for salads and garnishes.
Watermelon - the fruit of a water plant (genus Trapa) native to Southeast Asia; has a
brownish-black skin, ivory to tan flesh, crisp texture and slightly sweet, nutty flavor; used in
various Asian cuisines.
Waterzooi - a rich Belgian chicken or fish soup made with wine.
Wax Bean - a yellow version of the green bean; has a slightly waxier pod.
Weight - the mass of heaviness of a substance; weight measurements are commonly
expressed as grams (metric) ounces and pounds (U.S. and Imperial).
Whip - to mix ingredients quickly and vigorously using a beater or whisk to incorporate air,
to increase volume and to lighten the mixture.
Whisk - in cooking, a tool made of wire loops used for beating.
White Chocolate - a candy made from cocoa butter, sugar, milk solids and flavoring;
because it contains no chocolate liquor it is usually labeled white confectionary bar or
coating; it can be eaten as a candy or used in confections and pastries.
Wild Rice - the grain of a reed-like aquatic plant (Zizania aquatica) unrelated to rice; grown
in the United States and Canada. The grains are long, slender and black, with a distinctive
earthy, nutty flavor; available in three grades: giant (a very long grain and the best quality),
fancy (a medium grain and of lesser quality) and select (a short grain).
Wok - a round bowl-shaped metal cooking utensil of Chinese origin used for stir-frying and
steaming (with rack inserted) of various foods.
Work - in cooking, this means to knead or mix gently with the fingers.

Xrs - French for Sherry Wine.

Xerophyte - plant adapted for growth with limited water.
Xia - Chinese for Shrimp.
Xiami huanggua - Chinese for cucumber in shrimp sauce.
Xiang Ci - Chinese for Coriander
Xiaren - Chinese spring rolls with shrimp and leeks.
Xi - Chinese for Crab.
Xiezhe - Chinese for cucumbers in crab sauce.
XL - bbreviation for extra-large, such as extra-large eggs.
Xoconostle - Mexican for Prickly Pear

Yam - the thick, starch tuber of various tropical vines native to Asia (genus Dioscorea) unrelated to
the potato and sweet potato; has an off-white to dark brown skin, flesh that can range from creamy
white to deep red and is less sweet that a sweet potato.
Yarrow - an aromatic herb used in flavoring omelets, stews and salads.
Yeast - a microscopic fungus that converts its food (carbohydrates) into carbon dioxide and alcohol
through a metabolic process known as fermentation; yeast is necessary for making beer, wine, cheese
and some breads.
Yogurt - curdled or cultured milk dish with custard-like consistency used in main dishes, in sauces
and in desserts.
Yorkshire Pudding - a popover-like pastry cooked in roast beef drippings, this is one of the great
British inventions. When cooked successfully, it puffs as high as a giant popover, and is crusty and
savory with the natural gravy of the roast.

Zabaione - a rich Italian custard made by beating egg yolks until they are lemon-colored,
then adding sugar and Marsala.
Zest - the thin, brightly colored, outermost skin layer of citrus fruit which contains flavorful
aromatic oils and is removed with the aid of a zester, paring knife or vegetable peeler.
Ziti - Italian for bridegrooms; used to describe large, slightly curved tubes of pasta, similar to
rigatoni.

Zucchini - a moderately long cylindrical summer squash with smooth, dark green skin with a
slightly bumpy surface, creamy white-green flesh and milk flavor; also known as a courgette
(especially in Europe).
Zuppa Inglese - Italian version of the trifle.
Zwieback - a biscuit or rusk that has been twice baked.