Professional Documents
Culture Documents
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
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.
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,
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.
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,
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
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.
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:
Baba:
Baba:
Babaco:
Babka:
Bacalaitos fritons:
Bacalao:
Baccala:
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.
Tenderloin steak.
Bacon (slab):
Bacon rashers:
Bacon:
Bacon:
Baekenhofe:
Bagel:
Bagel:
Bagna Cauda:
Baguette:
Baguette:
Bain Marie:
Bain Marie:
Bake Cups:
Bake:
Bake:
Bake:
Bake:
Baked Alaska:
Baker's % formula:
Baker's Cheese:
Baker's percent:
Baking
Baking mix:
Baking pan:
Baking potato:
Baking powder:
Baking Powder:
Baking powder:
Baking sheet:
Baking soda:
Baking soda:
Baking stone:
Baking tray:
Cookie sheet.
Baklava:
Baklava:
Balachan:
Ballottine:
Balsamic Vinegar:
Balsamic vinegar:
Bamboo Shoots:
Bamboo shoots:
Banana Squash:
Banana:
Banneton:
Bap:
Barbacoa:
Barbados sugar:
Barbados Sugar:
Barbecue:
Barder, Bard:
Barding:
Barley flour:
Barley Flour:
Barley, Pearl:
Polished barley.
Barley:
Barm Brack:
Barquette:
Barquettes:
Barracuda:
Basil:
Basil:
Basquaise:
Bass:
Bass:
Baste:
Baste:
Baste:
Baste:
Basting
Basting:
Batch:
Batter:
Batter:
Pour batter - 1 to 1
Drop batter - 1 to 2
Soft dough - 1 to 3
Stiff dough - 1 to 4
"
Batter:
Batter:
Bavarian cream:
Bavette:
Bay leaf:
Bay Leaves:
Billback.
Bean curd:
Bean sauce:
Bean Sprouts:
Bean sprouts:
Bear:
Bearnaise Sauce:
Bearnaise:
Beat:
Beat:
Beat:
Beat:
Beating:
Beaver:
Bebidas:
[Spanish] drinks.
Bechamel sauce:
Bechamel:
Beef stock:
Beef tartare:
Beef:
Beef:
Beefalo:
Beerwurst:
Beet:
Beignet:
Fritters
Bel Paese:
Bell Pepper:
Bell peppers:
Belle Helene:
Belly:fish:
Bench Proof:
Bench time:
Bench:
Benedictine:
Benne:
Bercy:
Bermuda onion:
Berries:
Besan:
Beta Carotene:
Betabel:
[Spanish] beet.
Betty:
Beurre Blanc:
Beurre Manie:
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:
Cajun:
Cake cooler:
Cake Flour, Pastry Flour:
Cake flour:
Cake tin:
Cake:
Cal:
Cala:
Calabacita:
Calf fries:
Canadian Bacon:
Canadian bacon:
Canape:
Canape:
Canard:
Canard:
Candele Pasta:
Candied ginger:
Candied:
Candlefish:
Cane Syrup:
Cane syrup:
Canela:
Caneton:
Canned cowboy:
Cannellini Beans:
Cannellini beans:
Cannelloni:
Cannelloni:
Canning Funnel:
Cannoli:
Canola Oil:
Canola oil:
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:
Carambola:
Caramel:
Caramelization:
Caramelize:
Caramelize:
Caramelize:
Caramelize:
Caraway seed:
Caraway Seeds:
Carbohydrate:
Carbon:
Carbonade:
Carbonara:
Carbonara:
Carbonnade:
Cardamom:
Cardamom:
Cardinal:
Cardoon:
Caribe chiles:
Caribou:
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):
Dacquoise:
Daikon Radish:
Daikon:
Daily value (dv) (food industry
term):
Dairy products (food industry
term):
Dairy/deli case extender (food
industry term):
Dal:
Dal:
Dandelion:
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:
[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:
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:
Dough:
Dough:
Dough:
Dry Milk:
Duck:
Duck:
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:
Egg Noodles:
Egg:
Eggplant:
Eggplant:
Eggs:
Emmental cheese:
Empanada:
Empanada:
Empanaditas:
Emulsify, emulsifier:
Emulsify:
Emulsion:
En Brochette:
En crocite:
En Croute:
En Papillote:
En Papilotte:
Encebollada:
Encharito:
Enchilada:
Enchilada:
Escalope, Escallop:
Escalope:
Escargot:
Escargot:
Escarole:
Escarole:
Esl (food industry term):
Espagnole Sauce:
Espinacas:
Espresso:
Essence:
Estilo:
Estimated inventory (food
industry term):
Estofado:
Estouffade:
Ethernet (food industry term):
etouffee:
Etuver:
Eulachon:
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):
Falafel:
Fatback:
Fen Berry:
Fennel seeds:
Fennel:
Fennel:
Fenugreek:
Fenugreek:
Fermentation (food industry
term):
Fermentation:
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
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:
Financier:
Flank Steak:
Flank steak:
Flat-Iron Steak:
Flats (food industry term):
Flauta:
Flautas:
Flavor:
Fleisch:
Fleur de sel:
Flour:
Flour:
Flour:
Focaccia:
Focaccia:
Focaccia:
Foie Gras:
Foie Gras:
Fold:
Fold:
Fold:
Fold:
Folding:
Fond:
Fondant:
Fondant:
Fondue:
Fondue:
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:
Fresh cheese:
Fresh Frozen:
Fresh Masa:
Fresh pack (food industry
term):
Fresh:
Fricadillee:
Fricass e:
Fricassee:
Frijol blanco:
Frijoles Refritos:
Frijoles refritos:
Frijoles:
Frijoles:
Frisee:
Fritada:
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:
Fry:
Fry:
Fundido:
Fungi:
Funnel:
Gaeta Olive:
Galangal, Galingale Root:
Galangal:
Galantine:
Galantine:
Galette:
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:
Garlic:
Garlic:
Garnacha:
Garni:
Garnish (food industry term):
Garnish:
Garnish:
Garnitures:
Gaspacho, Gazpacho:
Gastronomy:
Gateau:
Gateaux:
Gateway (food industry term):
Gazpacho:
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
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
Glaze:
Glaze:
Glucosa:
Gluten:
Gluten:
Gluten:
Gluten-free:
Goat cheese:
Goat:
Goatfish:
Golden beets:
Golden Delicious Apple:
Golden syrup:
Gomiti:
Gonch:
Gondola (food industry term):
Goose:
Gooseberries:
Goosefish:
Gorditas:
Gorgonzola Cheese:
Gorgonzola:
Gouda Cheese:
Gouda cheese:
Gougere:
Goujon:
Goulash:
Goulash:
Gram (g):
Granadilla:
Grand Marnier:
Grand Marnier:
Grande:
Granita:
Granita:
Graniti:
Grano de elote:
Granola:
Granola:
Granola:
Granulated Garlic:
Granulated Sugar:
Granulated sugar:
Grape Leaves:
Grape Leaves:
Grapefruit:
Grapes:
Gratin:
Gratinados:
Gratinee:
Grav Lax, Gravad Lax:
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):
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:
Habanero Pepper:
Habichuelas rositas:
Habichuelas tiernas:
Haddock:
Haggis:
Hake:
Halbtrocken:
Half and Half:
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:
Hard-Ball Stage:
Head Cheese:
Hearts of palm:
Herbaceous:
Herbes de Provence:
Herbs:
Herbs:
Herkimer Cheese:
Hermit:
Hermitage:
Herring:
industry term):
Hijiki:
Horseradish:
Huitlacoche:
Ice Bath:
Ice burn (food industry term):
Ice cream salt:
Ice Milk:
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):
Instant-read thermometer:
Irish stew:
Iron:
Jackfruit:
Jackrabbit:
Jaggery:
Jaiba:
Jalapeno cheese:
Jalapeno peppers, fresh:
Jalapeno Peppers:
Jalapenos en escabeche:
Jam:
Jam:
Jamaica:
Jambalaya:
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:
Jerky:
Jerky:
Jerky:
Jerusalem artichoke
(sunchoke):
Jerusalem Artichoke:
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.
Kamoboko:
Kampyo:
Kamut:
Karo:
Kartofflen:
Kase:
Kasha:
Kasha:
Kasseri Cheese:
Kataifi:
Katsuo:
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:
Kirsch:
Kirsch:
Kitchen Bouquet:
Kitchen Bouquet:
Kitchen paper:
Kitchen Shears:
Kitchen String:
Kitchen:
Kites (food industry term):
Kiwi:
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:
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.
Natural-rind cheese:
Navarin:
Navarin:
Navy Bean:
Nixtamal:
No frills (food industry term):
Noci:
Nogada:
Noisette Butter:
Noisette:
Noisette:
Noix:
No-knead:
Noodles:
Nopal (nopales):
Nopalitas:
Nopalitos:
Nori:
</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.
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
Macarronada:
Mace:
Mace:
Macedoine:
Macedoine:
Macerate:
Macerate:
Machaca:
Machacado:
Mache:
Mache:
Mackerel, king:
Mackerel, pacific:
Mackerel:
Mackerel:
Madeira:
Madeleine:
Madeleine:
Madire, au:
Madrilene:
Mafalda, Mafalde(pl):
Maggi Seasoning:
Maguey:
Mahi Mahi, Dolphinfish:
Mahi mahi:
Malt:
Maltagliate:
Management information
services (mis) (food industry
term):
Manchamantel:
Manchego:
Mandarin:
Mangos:
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:
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
Masa Harina:
Masa:
Mascabado:
Mascarpone Cheese:
Mascarpone:
Mash:
Mash:
Mask:
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:
Mayonnaise:
Mayonnaise:
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:
[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):
Migas:
Mignon, Migonette:
Milanese:
Milch:
Mild chiles:
Milk chocolate:
Milk Chocolate:
MILK chocolate:
Milk chocolate:
Milk Shake:
Milkfish:
Mille-feuilles:
Millet flour:
Millet:
Milnot:
Milpa:
Mince:
Mince:
Mince:
Mince:
Mincemeat:
Mincemeat:
Minestrone:
Minestrone:
Mix:
Molasses:
Monterey jack:
Montmorency:
Moochim:
Moose:
Mora chiles:
Morcilla:
Morel mushroom:
Morel:
Morello cherries:
Mornay Sauce:
Mornay Sauce:
Mortadella:
Mortadella:
Mostaza:
Mother Sauces:
Mousse:
Mousseline:
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:
term):
Labor (food industry term):
Labor scheduling software
(food industry term):
Lachs:
Lacing (food industry term):
Ladle:
Ladyfingers:
Lagniappe:
Lait, au:
Lait:
Lake herring:
Lamb, Yearling:
Lamb:
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):
Leavening agent:
Leavening:
Leber:
Lebkuchen:
Leche de cabra:
Leche de coco:
Leche quemada:
Leche:
Lechuga:
Leek:
Leeks:
Lefse:
Legumes:
Legumes:
Lekvar:
Lemon Grass:
Lemon grass:
Lemon sole:
Lemon verbena:
Lemon zest:
Lemon:
Lemon:
Lengua:
Lenteja:
Lentils:
Lentils:
Lettuce:
Levadura:
Liabilities, current (food
industry term):
Liability (food industry term):
Liability policy (food industry
term):
Liaison:
Liaison:
Lightnin' bread:
Liguria Olive:
Lily buds:
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:
Loganberries:
London broil:
Longhorn cheese:
Loose-loaded (food industry
term):
Lop Chong:
Loquat:
Loss leader (food industry
term):
Lotte:
Low Sodium:
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):
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:
Panocha:
Panques:
Pansit:
Pappardelle:
Paprika:
Paprika:
Paraffin:
Parathas:
Parboil:
Parboil:
Parboil:
Parboil:
Parcel pickup (food industry
term):
Parch:
Parchment Paper:
Parchment paper:
Parcook:
Pare:
Pare:
Pare:
Pareve:
Parfait:
Parfait:
Parfum:
Parisienne:
Parity pricing (food industry
term):
Parmagiano-Reggiano:
Parmentier:
Parmesan Cheese:
Parmesan:
Parmigiana:
Parrilla:
Parrillada:
Parrot fish:
Parsley:
Parsley:
Parsnip:
Parsnip:
Partially Set:
Party platters (food industry
term):
Pasa:
Pasilla chiles:
Pasilla:
Passion Fruit:
Passion fruit:
Pasta e Fagioli:
Pasta:
Pasta:
Pastel:
Pasteles:
Pastelon:
Pasteurize:
Pasteurize:
Pasticceria:
Pasticcio:
Pastilla (Bistella):
Pastina:
Pastina:
Pastrami:
Pastrami:
Pastry Bag:
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:
Pate Sable:
Pate Sucree:
Pate:
Pate:
Pate:
Pates:
Patisserie:
Pato:
Patronage dividend or rebate
(food industry term):
Patty cups:
Patty shell:
Patty:
Patty:
Paupiette:
Paupiettes:
Pave:
Pavo (guajolote):
Pay directs (food industry
term):
Pay for performance (food
industry term):
Peanut oil:
Peanut:
Peanut:
Pear:
Pearl barley:
Pearl Onions:
Pearl onions:
Peas:
Pease pudding:
Pecan:
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:
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:
Persimmon:
Pescado:
Pesce:
Pesto:
Pesto:
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):
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:
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
Poach:
Poach:
Poach:
Poach:
Poblano chiles:
Poele:
Poi:
Point of sale (pos) (food
industry term):
Point-of-purchase (food
industry term):
Point-of-sale advertising (food
industry term):
Poivrade:
Pole display (food industry
term):
Polenta:
Polenta:
Polish sausage:
Pollack:
Pollo:
Pollo:
Pollyfish:
Polyunsaturated Fat:
Pomegranate molasses:
Pomegranate:
Pomegranate:
Pomfret:
Pork:
Pork:
Porridge:
Portabella:
Porter house steak:
Porterhouse Steak:
Pot Roast:
Pot roast:
Pot Sticker Wrappers:
Potage:
Potage:
Potassium:
Pot-au-feu:
Pothook:
Pots de cr me:
Potted meat:
Poule:
Poulet:
Poultry Seasoning:
Poultry Seasoning:
Poultry:
Pound:
Power wing (food industry
term):
Preserves:
term):
Pricing office (food industry
term):
Pricing zones (food industry
term):
Prick:
Prickly pear:
Primavera:
Prime Rib:
Printanier:
Private label (food industry
term):
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.
Prosciutto:
Prosciutto:
Protein:
Provencale:
Provolone Cheese:
Prune:
Prune:
Puchero:
Pudding:
Puerco:
Puerro:
Puesto:
Puff paste, pastry:
Puff Pastry:
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):
Rajas:
Ramekin:
Ramekins:
Ramen Noodles:
Ramp:
Ranchero:
Random weight (food industry
term):
Ras el Hanout:
Rascasse:
Rasher:
Raspberry:
Ratafia:
Ratatouille:
Ratatouille:
Ravigote:
Ravioli:
Ravioli:
See receiver.
See receiving.
Red Snapper:
Red wheat:
Redeye salmon:
Redfish:
Redhead:
Reduce or reduction:
Reduce:
Reduce:
Relish:
Relleno:
Remodel (food industry term):
Remoulade:
Remoulade:
Render:
Render:
Rennet:
Rennin:
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
Rhubard:
Ri ones:
Rib steak:
Rib:
Ribbon (food industry term):
Ribbon:
Ribeye steak:
Rice noodles:
Rice paper:
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:
Rice, Wild:
Rice:
Rice:
Rice-flour Noodles:
Ricer:
Ricotta Cheese:
Ricotta Salata:
Ricotta:
Riddling:
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:
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:
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:
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
Rotisserie:
Roto (rotogravure) (food
industry term):
Roto ad (food industry term):
Rotogravure (food industry
term):
Rouille:
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:
Saffron:
Sage:
Sage:
Sago Pearls:
Saguaro:
Saignant:
Sake:
Sake:
Sal:
Salamander:
Salisbury steak:
Salmagundi:
Salmis:
Salmon:
Salmon:
Salmon:
Salpicon:
Salsa cruda:
Salsa de rojo:
Salsa:
Salsa:
Salsify:
Salt hoss:
Salt Pork:
Salt substitute mixtures:
Salt substitute:
Salt:
Salt:
Saltimbocca:
Saltpeter:
Salvage (food industry term):
Sausage:
Saut?:
Saute
Saute:
Saute:
Saute:
Savarin:
Savory:
Scald:
Scald:
Scald:
Scallions:
Scallop:
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:
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:
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:
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
Sherbet:
Sherry Vinegar:
Sherry vinegar:
Sherry:
Shiitake Mushroom:
Shiitake:
Short-grain rice:
Sieve:
Sieve:
Sift:
Sift:
Sift:
Signage (food industry term):
Signature items (food industry
term):
Silver salmon:
Simmer
Simmer:
Simmer:
Simmer:
Sincronizada:
Singe:
Single cream:
Single-serve (food industry
term):
Single-unit pricing (food
industry term):
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):
Skunk egg:
Slack-off, slack-out (food
industry term):
Slap bread:
Smorgasbord:
Smorgasbord:
Smother:
Snack food association (food
industry term):
Snail:
Snapper:
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,
Sorbet:
Sorbetto:
Sore-thumb display (food
industry term):
Sorghum:
Sorrel:
Sorrel:
Sotanghon:
Soubise:
Souffle:
Souffle:
Soup:
Sour Cream:
Sour cream:
Sour oranges:
Sourdough:
Soybean:
Spatula:
Spatzle, Spaetzle:
Spice Grinder:
Spices:
Spider:
Spiedini:
Spiedino:
Spinach:
Sponge:
Spoon bread:
Spot display (food industry
term):
Spot mop (food industry term):
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):
Stew:
Stew:
Stew:
Stewing Chicken:
Stiff Peaks:
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):
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):
Suchet:
Sucker:
Suckeyes:
Sucre:
Suero de la leche:
Suet:
Sugar alcohols:
Sugar syrup:
Sugar:
Sugar:
Suggested retail price (food
industry term):
Suggestive selling (food
industry term):
Sukiyaki:
Sulfites:
Sultanas:
Sultanas:
Sumac:
Summer Sausage:
Summer Squash:
Summer squash:
Sunchokes:
Sun-dried tomatoes:
Sunfish:
Sunflower seeds:
industry term):
Sushi:
Swamp seed:
Sweat
Sweat:
Swedes:
Swedish meatballs:
Sweepstakes/contest (food
industry term):
Sweet Chocolate:
SWEET chocolate:
Sweet Chocolate:
Tabasco Sauce:
Tagliarini:
Tagliatelle:
Tahini:
Tahini:
Tailgate:
Tallarines:
Tallow biscuits:
Tamal (tamale):
Tamale:
Tamalero:
Tamarind Paste:
Tamarind:
Tamarindo:
Tandoori:
Tangelo:
Tangerine:
Tangerines:
Tapas:
Tape (food industry term):
Tapenade:
Tapenade:
Tapioca:
Tapioca:
Taquito:
Taquitos:
Taramasalata:
Taro:
Taro:
Tarpon:
Tarragon:
Tart:
Teflon:
Telera:
Telxon (food industry term):
Tembleque:
Tempe, Tempeh:
Temper:
Temperature:
Temporarily out (to) (food
industry term):
industry term):
Tie and high (food industry
term):
Tiramisu:
To Taste:
Toad in the Hole:
Toast
Toast points:
Toast:
Toast:
Toasting (nuts):
Tocino:
Tofc (food industry term):
Tofu:
Tofu:
Tomatillos:
Tomato:
Tomillo:
Tonnage items (food industry
term):
Tonnage throughput (food
industry term):
Tonno:
Top:
Toronja:
Torrejas:
Torrone:
Torsk:
Torta Rustica:
Torta:
Torta:
Torta:
Torte:
Torte:
Tortellini:
Tortellini:
Tortelloni:
Tortilla:
Tortilladora:
Tortillas de Harina:
Tortillas De Mais:
Tortillas:
Tortilleria:
Toss:
Truite:
Truss:
Truss:
Try out:
TSP or TVP:
Tsukemono:
Tube Pan:
Tube pan:
Tuiles:
Tumeric:
Tuna:
Tuna:
Tuna:
Tunas:
Tunken:
Tunnel:
Turbinado sugar:
Turducken:
Turkey:
Turmeric:
Turmeric:
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):
Tusk:
Tutti Frutti:
Tzatziki Sauce:
Tzimmes:
Ugli:
Ultragrain flour:
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
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.
Veal:
Veal:
Veau:
Vegetable marrow:
Vegetable oil:
Vegetable Oil:
Vegetable shortening:
Vegetable Shortening:
Vegetarian:
Velveting:
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):
Vichyssoise:
Vichyssoise:
Vics (food industry term):
Victual:
Vidalia Onion:
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
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:
Wheat kernels:
Wheel cheese (food industry
term):
Whelk:
Whelk:
Whey:
Whey:
Whip:
Whip:
Whip:
Whip:
Whipping Cream:
Whisk:
White chocolate:
White Chocolate:
WHITE chocolate:
White chocolate:
White Rice:
White sauce:
White space (food industry
term):
White Truffles:
White wheat:
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.
Winter squash:
Wok:
Wolf fish:
Wonton wrappers:
Wool on a handle:
Worcestershire Sauce:
Worcestershire Sauce:
Queso blanco:
Queso cotija:
Queso flameado:
Queso Fresco Cheese:
Queso fresco:
Queso fresco:
Queso Oaxaca:
Queso panela:
Queso:
Queso:
Quiche Lorraine:
Quiche:
Quiche:
Quick bread:
Quick Bread:
Quick response (qr) (food
industry term):
Quick rising yeast:
Quince:
Quince:
Quinoa flour:
Quinoa:
Quinoa:
Yam:
Yam:
Yautia:
Yeast Starter:
Yeast:
Yeast:
Yeast:
Yellow Chiles:
Yellowfin tuna:
Yellowfin Tuna:
Yellowtail:
Yema:
Yerba buena:
Yerba:
Yield:
Yogurt Cheese:
Yogurt:
Yogurt:
Yokan:
Yorkshire Pudding:
Yorkshire pudding:
Yuca:
Yucca:
Oat bran:
Oat Bran:
Oat flour:
Oatcake:
Oatmeal:
Oats:
Okra:
Olio:
Olive Oil:
Olive Oil:
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:
Opossum:
term):
Order picking (food industry
term):
Order point (food industry
term):
Ostiones:
O-t-c (food industry term):
Other assets (food industry
term):
Other current assets (food
industry term):
Overland trout:
Override (food industry term):
Oxidized:
Oyster Mushroom:
Oyster mushroom:
Oyster plant:
Oyster Sauce:
Oyster sauce:
Oyster:
Oyster:
Oyster:
Oysters Rockefeller:
Zaatar:
Zabaglione:
Zabaglione:
Zakuski:
Zampone:
Zanahoria:
Zartar Blend:
Zarzamora:
Zero suppression (food
industry term):
Zest:
Zest:
Zest:
Zester:
Zingara:
Zita:
Ziti:
Zone pricing (food industry
term):
Zucca:
Zucchini:
Zucchini:
Zuccotto:
Zunge:
Zuppa:
Zuppa Inglese:
Zwieback:
Zwieback:
Zwyieka:
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.
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
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
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.
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 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.
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.
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.
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.
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.
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.
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
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.
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.
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.
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.
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.
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
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
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.
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.
d'ouvre.
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.
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.
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
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.
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.
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
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.
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
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."
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.
cannellini bean (kan-eh-LEE-nee) - A large white Italian kidney bean that's great in
soups and stews.
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.
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."
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
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.
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.
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.
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.
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
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.
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.
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 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.
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.
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 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.
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."
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.
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.
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
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.
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.
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.
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.
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.
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
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.
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
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."
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.
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
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.
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.
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".
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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?"
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.
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.
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.
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.
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.
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.
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.
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
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.
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
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.
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.
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.
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.
(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.
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."
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 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.
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.
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.
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.
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."
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.
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.
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:
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.
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.
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.
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:
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 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.
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
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.
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.
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.
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.
kippered herring - Also called kippers. These are herrings that have
been split down the middle and cold-smoked in a solution of brine.
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.
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.
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.
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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.
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.
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.
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.
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,
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.
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.
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.
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!
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."
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.
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
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
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.
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
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.
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
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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:
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.
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.
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
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.
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.
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.
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 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.
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.
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.
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.
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.
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,
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
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.
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
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.
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.
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.
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.
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.
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.
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.
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.
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.
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
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
(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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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,
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.
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.
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.
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.
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.
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.
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.
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
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
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
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 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 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
Simmer
To cook in liquid that is heated to the point where little bubbles rise to the surface.
Skim
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
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
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
W
Water Bath
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
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.
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.
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.
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 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
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.
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.
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..
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.
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.
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.
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.
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.
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
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.
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".
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.
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.
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.
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.
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.
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.
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.
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.
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.