Dr Chef Soundararajan’s Culinary Dictionary
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| Name | Description |
|---|---|
| A la | In the style of |
| A la carte | Individual food items priced seperately |
| A la Carte Menus | A menu is one in which each individual item is listed and priced separately. |
| A la King | Diced chicken or turkey, in a cream of mushroom, pimentos, green peppers and sherry |
| A la mode | In the fashion |
| A l'Algerienne | A garnish made with whole baby tomatoes braised in oil, and sweet potatoes cooked in butter |
| Abaisse | Used to describe a technique of pastry making, wherein the pastry sheet or piece should be rolled to a specific thickness based on what it is to be intended to use with |
| Abaisse | A piece or sheet of pastry, rolled out to a certain thickness. Also used to describe a layer of sponge cake or biscuit. |
| Abalone | A sea snail, with the fresh abalone meat carrying a subtle flavor. Must be tenderized before processing as it has a tough texture |
| Abalone | Astropod found in the Coastal regions of California, Mexico and Japan. The adductor muscle is the edible part, by which it holds to rocks |
| Awabi /Ormer | A smooth-textured snail-like shellfish, usually available dried, frozen or canned. Used extensively for flavouring - in soups, red-cooking, or mixed frying. |
| Abata (French ) | French term for Offal |
| Abattis | Poultry winglets |
| Abel-Musk | Seeds of the aromatic Ambrette plant, which give off a very strong flavour of Musk. Can be mixed with coffee to flavour and heighten its stimulating properties. |
| ABERDEEN | A Scottish specialty, the Abroath or Aberdeen smokies are small haddocks split, gutted, closed again and smoked whole with the back bone intact. The cooking time for a smokie is usually about 30 - 40 minutes Golden brown and headless, the flesh is creamy with a savoury flavour. Smokies are best eaten straight off the barrel however they may also be buttered outside and inside and lightly grilled or warmed in the oven. Smokies can be refrigerated for upto 7 days or frozen for upto 3 months if packed and stored properly. |
| Arbroath | Small haddocks that are split and gutted, and smoked as a whole after closing again. This Scottish specialty is golden brown and has no head, and can be consumed cold without requiring additional cooking. Goes well with buttered toast or together in a salad |
| Abricote | A cake or pudding masked with apricot marmalade. |
| Absinthe | A historical pale green liqeur with a very high alcoholic content, distilled from wormwood, anise, and aromatic plants |
| Absinthe | Liqueur made from the leaves of Wormwood. |
| Abura-Age (Japanese) | Deep-fried cakes of soybean curd. Sold cling-wrapped or frozen. |
| Acerola | Found in areas along the West Indies, a fruit with properties of a cherry. Also known as the Barbados Cherry or the Puerto Rican Cherry, it is rich in Vitamin C |
| Acerola | A cherry-like fruit from a small tree in the West Indies and adjacent areas. This fruit contains a high concentration of vitamin C. It is also called as 'Barbados cherry" and "Puerto Rican cherry." |
| Acetabula | A family of fungi, remarkable for their broad, fleshy cupola. |
| Acetic Acid | Vinegar base, produced by fermenting cider and wines |
| Achar | A word for pickles mixed with chilli to give pungent taste and flavor. |
| Achiote | Flavouring and colouring agent. |
| Acidify | The process of adding an acid like lemon juice or vinegar while cooking |
| Acidity | The natural existence of an acidic taste in food items |
| Acidulate | Acidifying a preparation to render it slightly sour to taste |
| Ackee | A fruit in the shape of a pear, witha thick red-orange skin and a creamy yellow flesh; the Aril, which is the edible section |
| Acorn Squash | A ribbed winter squash with a dark green skin and mildly sweet orage flesh. The word is of Massachusetts-Indian origin. ' A squash' meaning eaten green |
| Adai | A pan cake sort of food made on a pan, with little oil, a mixture of rice and four different lentils. |
| Adrak | Ginger |
| Advocaat | A golden dutch liqeur, concocted with brandy, egg yolks and vanilla flavoring |
| Adzuki Bean | A sweet bean; small and dried |
| Agar-agar | A product of red seaweed, with gelatin-like strong setting properties |
| Agneau | A sheep aged less than a year |
| Agnolotti | Dishes made with the small half moon-shaped pasta shells, often fileld with Tortellini |
| Aguardiente (Spanish) | A hot transparent spirit, distilled from vegetables |
| Ahi | A rendition of tuna, with a pale pink flesh and a milk flavor |
| Aiguillettes | Fish meat cut into strips |
| Aillade | A word colloquial in South France, used to describe food that has a dominant garlic flavor |
| Aioli | Garlic oil |
| Akee | A pear shaped fruit found in West Africa. Toxic when unripe, but ripens to a light colored flesh that resembles scrambled eggs when cooked |
| Al dente | The etymology is Italian "to the tooth". In contemporary Italian cooking, the term identifies the ideal consistency for pasta and rice |
| Alaskan Cod | A saltwater fish, with a soft textured flesh. High fat content and a mild flavor. Also called as "Sablefish." |
| Albacore | A deep sea fish from the tuna family. Game fish with white meat |
| Albondigas (Spanish) | Meatballs |
| Albarino (Spanish) | Fresh white wine crisp in taste; name after the primary grape in this Galician wine |
| Albondigas con sepia | (Spanish): Meatballs with stew of cuttlefish chunk and peas |
| Albumen | Egg whites |
| Albumin | The protein that constitutes parts of milk, egg whites and blood. Soluble in water and other solutions when heated |
| Alcohol | Of Arab origin, the prime ingeredient of wines, spirits and beer; a chemical known as ethyl alchohol |
| Alder wood | Delicate flavoured wood, used for smoking salmon |
| Ale | Termed to describe an alcoholic drink brewed from barley malt |
| Ale Posset | An ancient English drink, made with equal proportions of hot ale and hot milk. Sweetened with sugar and flavored with nutmeg or shredded ginger, consumed hot |
| Alewife | Fish that's a member of the shad family |
| Alfalfa | Forage plants; the world's most important. Seeds sprout resembling mung beans |
| Alicante Wine | Red table wine, sweet and popular in Spain |
| Allemande | Dished garnished in smoked saussage, sauerkraut, potato dumplings or pickled pork; or dishes served with Allemande Sauce |
| Alligator Pear | A term for Avocado in the United States |
| Allspice | A spice having the flavors of nutmeg, cinnamon and cloves combined |
| Allumettes | Means matchsticks. Im cooking, to cut the sizes of matches with a knife, usually potatoes |
| Almond | Kernel found in the Almond fruit, with sweet and bitter varieties |
| Almond Essence | Flavoring agent made from extracting oil out of bitter almonds |
| Alsacienne | Garnish made to prepare suerkraut, ham or Strasbourg Sausages |
| Alsande | Thin slender beans prepared with grated coconut and spices |
| Alsatian Wines | Wine with a fruit flavor |
| Aluminium Foil | A sheet of aluminium used in food handling |
| Amanida Catalan | Lettuce, tomatoes, carrots, onions and peppers tossed into a salad; topped with eggs, anchovies, tuna or charcuteria |
| Amaranth | Protein nourished weed. The greens have a sweet flavor, and the seeds can be used as cereal, or ground into flour for bread |
| Amaranths | A kind of grain, a multipurpose nutrition filled leafy crop. Its seeds are called Rajgara. Popular in western-northern India. |
| Amaretti | Bittersweet cookies - prepared with equal amount of bitter almonds and regular almonds. |
| Amaretti | Bittersweet cookies - made with the same amounts of bitter almonds and regular almonds. |
| Ambal | It is a sour dish made with fish or vegetables. Tamarind is added to it to lend it sourness. Ambal is mostly made during summers and is meant to be eaten towards the end of the meal before the dessert. |
| Ambal | It is a sour pumpkin dish made with fish or vegetables, tossed with tamarind, jaggery, cumin seeds. |
| Amberjack | Lean fish found in the South Atlantic, with mild flavour |
| Ambrosia | A love ddessert in Southern America. Mainly consists of thin slices of orange, sprinkled with coconut shreds and sugar |
| American Buffalo | Raised on game farms. Tender meat and a taste similar to that of lean beef |
| Amla | Indian Gooseberry. |
| Amontillado (Spanish) | A type of Sherry or Montilla. |
| Amphorae | A long vintage Greek or Roman jug with two handles and a very narrow neck. |
| Ancho. | Wide Chile pepper |
| Anchovy | A smaller member of the herring family; not more than three inches long |
| Anchovy | Describe species of small, silvery fish |
| Anchoyade | Provencal dip made from anchovies, oil or wine |
| Andare a cicheti | To go for snacks accompanied by a glass of red or white wine |
| Andare a cicheti | Common snacks which usually goes with a glass of red or white wine |
| Andouille Sausage | Smoked cajun sausage, made of pork butt, shanks and a small amount of pork fat. Seasoned with salt, cracked black peper and garlic |
| Andouillettes | A coarse sausage made from pig small intestines |
| Angel Cake | A North American cake, with a light and airy texture |
| Angelica | A herb found in the Alps. The leaves can be used as flavoring stewed fruit; and the oil extracted from the seeds and roots are used in flavoring liqeur and wine |
| Anglais | In the style of the English |
| Angler Fish | Large fish with a firm texture. This salt water fish has a low fat content and a mild, sweet flavor that resembles that of a lobster. Also known as the Monkfish, or the goose-fish |
| Angostura | An aromatic, bitter bark of a small tree found in South America. Used in medicines and beverages |
| Angus | A breed of cow |
| Animelle | An aromatic, bitter bark of a small tree found in South America. Used in medicines and beverages |
| Anisette | A fairly sweet clear liqeur, made from anise seeds |
| Anna Potatoes | It is a classic French dish of sliced, layered potatoes cooked in a very large amount of melted butter. |
| Annaprasanna | A celebratory function at which a child who turned 6 months old is given solid food in an auspicious day. |
| Anpan | A sweet roll commonly found in Japan. Prepared containing a variety of fillings, like white beans, sesame and chestnut; with red bean paste being the most widespread. |
| Antelope | A large animal of the deer family, found in Asia, Africa nad Europe. The meat is known as 'Venison' |
| Antojitos | Corn dishes mostly referred to as tacos and so on. |
| AOC | Apellation d'Origine Controlee |
| Anec amb figues | Duck roasted in the oven, with figs |
| Anec amb peres | Duck with pears |
| Aperitif | Frenchl a drink taken before meals, considered an appetite stimulant |
| Apertivos | Appetizers |
| Apfelbettelmann | A South German apple pudding |
| Apfelkuchen | A Bavarian apple tart; with an unusual concoction of apples. rum, egg and cream |
| Apfelstrudel | Delicious, flaky, apple puff pastry |
| Appam | Similar to dosa, but made with rice flour and toddy, these take the shape of the curved bowl-like pan in which they are prepared. |
| Appam | Ferment rice flour poured in a bowl shaped utensil to form thin pancakes in the shape. Carries a neutral taste, goes well with spicy condiments, chutneys or curries. |
| Appam | A soft pan cake with a fat and spongy center, with thinner sides, made from batter of rice. |
| Appam | Similar to dosa, but made with rice flour and toddy, these are shaped like a curved bowl and are puffier in the middle. |
| Appam | Shallow fried pan cake in a particular, small, molded frying vessel |
| Appareil | A synonym for mixture; used to mention the preparations involved in the making of a dish |
| Appenzell | Delicately flavored, full fat cheese. Named after the Swiss canton of Appenzell |
| Appetizer | Appetizer |
| Appetizer or Hors d'oeuvre | Appetizers are small savory tidbits hot or cold, meant as a starter |
| Apple corer | A tool that removes the core and pips of an apple while leaving the apple whole. |
| Apple corer | Leaving the apple whole, the Apple corer removes only the core and the pips. |
| Apple/Cherry wood | Slightly sweet wood, fruity smoke that's mild enough for chicken or turkey and can flavouring ham |
| Appleformar | Scandinavian pies filled with apple, apricot jam and almond slivers |
| Apupa | Deep fried rice four pancake soaked in jaggery, sugar and tossed with cardamom. Malpua is a variation of apupa, with eggs and mawa. |
| Aquavit | Scandinavian liquor made from potatoes, or grain; and caraway seeds. The many varieties come from colorless to a light orange, and flavord with numerous herbs and spices |
| Aranygaluska | Scandinavian liquor made from potatoes, or grain; and caraway seeds. The many varieties come from colorless to a light orange, and flavord with numerous herbs and spices |
| Arborio Rice | Large unhulled rice - used to make Risotto. |
| Arborio Rice | It is a variety of short-grained rice used primarily in the classical preparation of risotto. |
| Arborio Rice | Italian rice from which risotto is made; a combination of hot stock, rice and chopped onions sauteed in butter |
| Archbishop | A winter drink, often a hot sherry or wine punch |
| Areca Nut | Also called the Betel Nut, the fruit of the areca palm. The red/orange shell is broken to reveal the actual nut, which is a light brown outside a white flesh |
| Arepa | Ground corn dough or cooked corn flour cooked to resemble the Mesoamerican tortilla and Salvadoran pupusa. |
| Arhar | Also known as Pigeon pea, it is a kind of protein filled legume. |
| Arishta | A form of medicated alcohol, used in injury case. |
| Armagnac | Wine made from the sandy soil of vineyards, made in one process. Aged in barrels made with Black Gascony Oak that is vital in carrying the distinctive flavour |
| Armoricaine | A variety of the Brittany Oyster |
| Arni Psito | Roasted lamb legs. A Greek Delicacy that has a distinct aroma |
| Aroids | It's a root vegetable. Arbi is a type of Aroids. |
| Aroma | Used to describe a fragrance |
| Arrack | Clear distilled spirits made from toddy |
| Arrack | A harsh and strong spirit, made by distilling widely available, cheap staples; like fermented rice, dates, grapes or grain |
| Arros a banda | Typically a dish of rice and scorpion fish, topped with allioli oven-baked |
| Arros negre | Stuffed squid, served with rice that has been cooked in the cephaloppod ink. Results in the aptly named Black Rice |
| Arrowhead | A Chinese water plant with starchy roots which can be thinly sliced and fried; and added to Chinese dishes |
| Arrowroot | A pure form of starch, obtained from the root of a plant in the tropics. It is processed by sun-drying, and grinding it to a fine powder. A thickening agent |
| Arroz | Rice |
| Arroz empedrado | A dish of rice with tomatoes and cod fish, with a layer of white beans over it |
| Artic Bonito | Small tuna fish with a light colored meat |
| Artichoke | Used to name three plants that are not related; the globe, Jersusalem and Chinese artichokes |
| Artichoke Heart | Tender center of the globe artichoke |
| Arugula | Known as Rocket lettuce, it is pungent smelling plant whose leaves are eaten as a salad. |
| Arugula | A herb used in Salads, from the plant of the mustard family. Carries a strong smell and a sharp peppery flavour. The oil extracted has medicinal properties. Also called the rocket, roquette, rocket salad, or rugola |
| Arugula | This slightly bitter, aromatic salad green (also called "rocket," "Rugula," and "Rucolo") has a peppery mustard flavor. Look for bright green, fresh-looking leaves |
| Asador | A restaurant that specializes in roasted meats |
| Asafoetida | It is the dried latex projected from the tap root of a 1.5 m tall perennial herb. Commonly used in Asian cooking for flavouring |
| Asava | Flavored distilled liquor having medical connotation. |
| Asbestos Mat | Asbestos, a grey fiber, is processed into mats. Useful in cooking because of its non-combustible character. Often placed under a saucepan where minimum heat is required, as it reflects heat |
| Ash Berry | A fruit of the mountain ash, a berry of bright red color |
| Ashe Reshte | Noodle soup originated from Persia |
| Asparagus | From the lily family. green with purple-tinged tips |
| Asparagus Bean | A thin legume from the black-eye-pea family. Looks like a cery long bean. Picked at around eighteen inches of size, but can grow to a yard long. Not as sweet or crispy as the green bean |
| Asparagus Pea | Pods with green wings, consumed when they're in lengths between one and three inches |
| Aspartame | A substitute for sugar, that is almost twoo hundred times sweeter than sugar. Synthesizde from amino acids, that breaks down and loses sweetness on heating |
| Aspic | Clear jelly made from concentrate liquid that has had meat, poultry or fish cooked earlier. The stock carries a strong gelatinous matter, which nulls the requirement for additional gelatin |
| Assiette Anglaise | A culinary term used to describe an assortment of cold meat served on a plate. Included in most cases are a slice of York ham, a slice of beef tongue, roast beef, and sometimes galantine and brawn |
| Asti Spumante | Italian sparkling wine. Made from Muscat grapes, found in the vineyards of Asti and neighbouring areas |
| Asynpoeding | South African vinegar pudding, an unusual ginger flavoured dessert baked with vinegar flavoured syrup |
| Ataar | A seasoning, blend of thyme, sesame seeds, and other spices. |
| Athol Brose | A Scottish drink made by steeping oatmeal in boiling water, straine, and adding it to whisky, cream and honey |
| Au Beurre | With butter |
| Au Blanc | A french cooking method resulting in white food, made of salted water, lemon juice and flour |
| Au Bran | Served and/or cooked with a brown sauce |
| Au Four | In the Oven |
| Au Gras | Cooked in rich meat gravy or stock |
| Au Gratin | Covered in a sauce, with breadcrumbs or grated cheese sprinkled; baked to a golden brown |
| Au Gratin | Food topped with greated cheese or breadcumbs mixed with butter, and then broiled to a golden brown |
| Au Jus | Meat served with its natural juices or gravy |
| Au Jus | Meat served in its own natural juices |
| Au Lait | Cooked and/or served with milk |
| Au Maigre | Without meat or meat stock |
| Au Naturel | Plainly or naturally cooked food |
| Au rouge | Served or finished in a red sauce |
| Au vert | Served or finished with green sauce |
| Aufschnitt | A german term for a variety of sausages and other meats found in German delicatessen shops |
| Augolemono | Alternative to Avgolemono soup |
| Aval | Pressed rice |
| Avgolemono | An egg and lemon mixture used as a sauce or a soup base. |
| Avgolemono | Egg and lemon mixture used as a sauce or a soup base. |
| Avgolemono soup | A Greek traditional egg and lemon soup |
| Aviyal | A variety of vegetables such as green bananas, drumsticks, white pumpkin, yam, beans mixed in yoghurt curry |
| Avocado | Pulpy fruit with a hard center. |
| Awa | A Hawaiian beverage that is bitter ang grey-brown. Promises to evoke the 'ona'; which means "euphoric, relaxed with heightened awareness." |
| Awa | Fish from the Indo-Pacific region with a tender, white fish |
| Azarole | From the hawthorne family. The fruit of the azarole tree aids in making preserves and liquer flavors. The fruit looks like a hawthorne, but slightly larger in size. The flesh usually orange-yellow or reddish in colour and has an apple-y flavour |
| Azerbaijan pilaff | A rice dish mildly flavored with sesame seeds and ginger |
| Baadi | A kind of bread made from Kwadakaatta (also known as Mandua flour and is black in color). It is best served with Gahatkidal.s |
| Baadi | A form of bread made from Kwadakaatta (also known as Mandua flour and is black in color). It tastes best when served with Gahatkidal.s |
| Baadi | A sort of bread made from Kwada ka atta (also known as Mandua flour and is black in color). |
| Baba | A cake with a rich and light texture. Invented by a Polish King in 1704, named it after Ali Baba from 'The Thousand and One Nights' after pouring rum on a dry yeast cake. Rose to popularity in Paris by the nineteenth century, commonly known as Baba. Made with flour, yeast, butter, and eggs in round moulds of different sizes, and soaked in rum or kirsch flavored syrup. |
| Baba | A super spongy cake soaked in syrup, filled with whipped cream and topped with fresh/dried fruits. The classic French Rum Baba is saturated with hard liquor syrup, usually rum, and then filled with whipped cream. |
| Baba Ghanoush | A Levantine appetizer of mashed cooked eggplant mixed with tahini, olive oil, possibly lemon juice, and various seasonings. |
| Babaco | Originated from Ecuador - an edible skin that turns to a golden yellow from green on ripening. |
| Babaganouj | Eggplant, garlic, parsley blended with olive oil and lemon juice |
| Bacalhau | A dish made from Salt Cod, home to Portuguese Culture. |
| Bacalou (Spanish) | Codfish, salted or otherwise. |
| Baccala Mantecata | Creamed and dried cod with olive oil, parsley and garlic (a real favorite) |
| Baccala mantecata | Creamed dried cod garnished with olive oil, parsley and garlic (a real favorite) |
| Baccala mantecata | Creamed dried cod with olive oil, parsley and garlic (a real favorite) |
| Bacon | Meat taken from the back and sides of a pig, that is smoked and cured. The fat adds a sweet flavor and a tender crips, accounts to almost two-thirds of the total weight. |
| Bagel | A chewy ring shaped bread, often topped with sesame or poppy seeds. |
| Bagha | Tossing together spices or masala one by one in fat before adding the main ingredients. |
| Baghali Polo | A rice dish consisting of Lamb and dill, seasoned with aromatic spices. |
| Bagna Cauda | A bain-marie (ban mah- ree) is a large, shallow pan half-filled with hot water in which smaller pans containing food items which cannot be reheated on direct heat are put to keep hot until required. This may be heated through gas or electric power |
| Bagna Cauda | A bain-marie (ban mah- ree) is a large, shallow pan half-filled with hot water in which smaller pans containing food items which cannot be reheated on direct heat are put to keep hot until required. This may be heated through gas or electric power |
| Baguette | An elongated loaf of bread, made with water, flour, yeast and salt. |
| Bain-Marie | A double boiler, often used to keep smaller pans with food that cannot be reheated on direct heat to be kept warm until served. |
| Bain-marie | Named after the Virgin Mary, because of the gentleness. |
| Bain-Marie | A double boiler, often used to keep smaller pans with food that cannot be reheated on direct heat to be kept warm until served. |
| Bajet | A species of oyster whose flesh is not very delicate |
| Bake | To cook by dry heat in the oven or on in a hot closed surface. |
| Baked Beans | ProcessedTinned haricot beans, normally in a tomato sauce. |
| Baking Powder | Primarily sodium bicarbonate, or sodium acid carbonate. The powder also contains an acid like salt crystals that dissolve in water. |
| Baking Soda | Used in baking, and mixed with an acidic ingredient like yoghurt or molasses. An acid and base chemical reaction produces Carbon Dioxide as bubbles, making the dough rise. |
| Baklava | Made of layers of phyllo pastry, chopped nuts, and a honey-flavored syrup |
| Baklava | Layers of phyllo pastry, chopped nuts, and a honey-flavored syrup |
| Baklava | Sweet layers of pastry, chopped nuts, and a honey-flavored syrup |
| Bakudaikai | Large nut produced in Sichuan in China |
| Balachan | An Eastern seasoning made from ground shrimps and salt, then sun dried. |
| Balaou (French.) | A small fish similar to sardines. |
| Balep korkum | Flat bread made with barley flour, water and baking powder. Cooked in a frying pan. |
| Ballotine | A boneless leg of poultry that is stuffed. |
| Ballotine | A dish made by stuffing forcemeat into a boneless leg of poultry. |
| Balmain Bug | A variety of lobster found in Australia. |
| BalMithai | A brown coloured sweet made from khoya or condensed milk and is covered entirely with sugar balls. It has a sticky texture and is yummy to taste. |
| BalMithai | A brown coloured sweet made from khoya or condensed milk. It has a sticky texture and is covered entirely with sugar balls |
| BalMithai | Brown sweet made from khoya or condensed milk, covered with sugar. |
| Balsam Pear | Also known as bitter melon or bitter gourd, a fruit of a tropical climber found in African and Asian continents. |
| Balsamic Vinegar | Italian vinegar derived from White Trebbiano grapes, after aging for several years. |
| Bamboo broom | A short broom of bamboo sticks which are tightly packed and tied together. Used in Chinese kitchen to scrape out food particles attached to a wok. |
| Bamboo broom | A short broom of bamboo sticks, tightly packed and tied. Helps to scrape out food particles attached to a wok. |
| Bamboo broom | Bamboo sticks formed into a short broom, tightly packed and tied. It's commonly used in Chinese kitchens to scrape out food particles in a wok |
| Bamboo broom | A short broom of bamboo sticks, tightly packed and tied. Helps to scrape out food particles attached to a wok. |
| Bamboo steame | Made of interlocking strips of bamboo with perforated bottoms that fit on top of one another. The whole basket is placed over a pot of simmering water where the steam rises through the perforations and cooks the food. |
| Bamboo steame | Made of interlocking strips of bamboo with perforated bottoms that fit on top of one another. The whole basket is placed over a pot of simmering water where the steam rises through the perforations and cooks the food. |
| Bamboo steamer | Interlocking bamboo strips fit on top of another with perforated bottoms. The whole apparatus is kept over a pot of simmering water, and cooks food with the steam that passes through the perforations |
| Bammy | Cassanova root and salt fried in coconut oil. Dipped again in coconut milk after a short while and refried. |
| Banana bread | Mashed banana folded into bread. |
| Banneton | Coiled read or willow basket available in round, oval or rectangular shapes. |
| Banneton | Coiled willow basket in round, oval or rectangular shapes. |
| Bannock | A flat quickbread made with sodium bicarbonate, which aids to its light and airy texture. |
| Bannocks | Large, round cakes or scones, made from oatmeal, wheat or barley. Origin - Scotland. |
| Bannocks | Large, round cakes or scones, made from oatmeal, wheat or barley. Origin - Scotland. |
| Banyuls | Red, rose or white French; sweet, dessert wine. |
| Banyuls | Red, rose or white French; sweet, dessert wine. |
| Baps | Soft cottish breakfast rolls made from flour, milk, sugar, yeast and butter. |
| Bara Birth | Bread containing raisins, currants and candied peel. |
| Baraccuda | A type of fish with a rigid texture and moderate fat. Resembling a pike, with long pointy jaws and sharp teeth. |
| Baraccuda | A type of fish with a rigid texture and moderate fat. Resembling a pike, with long pointy jaws and sharp teeth. |
| Barbados cherry | Also called Acerola or Puerto Rican Cherry. A fruit obtained from a small tree in the West Indies and adjacent areas. Rich in vitamin C. |
| Barbari bread | Persian flatbread of Iranian origin. |
| Barbecue | To cook in dry heat over a charcoal or wood fire |
| Barbecue Sauce | Sauces used to marinate or over grilled meat, commonly made with tomatoes, onions, garlic, mustard, brown sugar, vinegar and beer. |
| Barbel | Carp family river fish, named after its physical traits - fleshy filaments that hang from its mouth, resembling a barbel. |
| Barbel | Carp family river fish, named after its physical traits - fleshy filaments that hang from its mouth, resembling a barbel. |
| Barberry | Berries from the berberis plant. |
| Bard | Placing slices of bacon or pork over the breast of poultry, to sustain moisture and flavor while cooking. |
| Barley | Hardy grain, used in cereals, breads, and soups. |
| Barley | Hardy grain, used in cereals, breads, and soups. |
| Barm Brack | An everyday fruit loaf made with yeast. Irish tradition. |
| Barm Brack | An everyday fruit loaf made with yeast. Irish tradition. |
| Barmbrack | Sweeter bread containing sultanas and raisins. |
| Barquettes | Oval or bat shaped french pastry shells, with choice of filling inside. |
| Barracouta | Large salt water fish with rough scales. |
| Barsac | A sweet white wine, made from a sub-are called Sauternes in Bordeaux. |
| Basil | Herb used for seasoning with a pungent flavor. |
| Basil | Herb used for seasoning with a pungent flavor. |
| Basmati | A slender, thin type of rice |
| Bass | Family of fish, that are voracious sea and river fish, with fins that resemble spines. |
| Bass | Family of fish, that are voracious sea and river fish, with fins that resemble spines. |
| Baste | Applying fat to the meat in the over, thereby preventing over-dryness. |
| Baste | Applying fat to the meat in the over, thereby preventing over-dryness. |
| Bastone | Similar to the French baguette, but shorter and thicker. Sesame seeds are used as garnish. |
| Bath Buns | Traditionally originated in the English spa of bath from the 18 th centrury, these buns have an uneven shape topped with a lump of sugar. |
| Bath Buns | Traditionally originated in the English spa of bath from the 18thcentrury, these buns have an uneven shape topped with a lump of sugar. |
| Bath Chap | Similar to bacon, the lower half of a pig ' s chap and commonly consumed cold. |
| Bath Chap | Similar to bacon, the lower half of a pig's chap and commonly consumed cold. |
| Batilgian | Armenian word for eggplant |
| Batilgian | An Armenian word for eggplant |
| Battenburg cake | A dual colored sponge cake in a checkerboard pattern, usually iced with almond paste. |
| Batter | Used as a coating for foods, a combination of flour, liquid and other ingredients. |
| Batter | To stir or beat a mixture of dry ingredients and liquid. |
| Baume' Thermometer: | Measures density of various liquids. One scale measures the density of liquids heavier than water and the other, liquids lighter than water |
| Bavarian Cream | Pastry cream made with whipped cream, and gelatin for stablization. Poured into molds, or as filling in baking. |
| Bavarian Cream | Pastry cream made with whipped cream, and gelatin for stablization. Poured into molds, or as filling in baking. |
| Bavarois | Soft egg custard combined with gelatin, flavoring and whip cream. |
| Bazlama | Flat and round beer bread. |
| Bean Curd | Soya beans that have been cooked, pureed and pressed; cut into 3 inch square cakes that are half an inch thick. |
| Bean Sprouts | Tender sprouts of germinated beans. |
| Bean Threads | A variation of Chinese or Glass noodles. Translucent in nature, made from mung bean starch. Also known as Cellophane Noodles. |
| Beans | Seeded pods of legumes. |
| Beans | Seeded pods of legumes. |
| Bear | A large quadruped primarily found in the west, and the Artic. Bear meet is cooked similar to beef. |
| Bear -Claw cultes | A named cutler with multiple blades it is used to cut slice for bear-claw pastries |
| Bearnaise Sauce | Classic French sauce made with a reduction of vinegar, wine, tarragon and shallots and finished with egg yolks and butter. |
| Beat | To introduce air into a mixture to make it fluffier. |
| Bechamel Sauce | Light white sauces. White sauce is a mixture of milk or cream with a white roux, for example. |
| Beechnut | Fruit of the beech tree, triangular in shape. Carries flavors crossing a hazelnut and a chestnut. |
| Beef | Meet from cows and bulls under two years old. |
| Beef | Meet from cows and bulls under two years old. |
| Beef tartare | Coarsely ground beef that is seasoned. Commonly served with a raw egg placed on top with herbs. |
| Beef Tea | Slow simmering beef, thereby extracting an essence. |
| Beefalo | A cross with the buffalo and cattle, with the beef strain being stronger. Comparitively leaner than beef and the dark red meat has a stronger flavor. |
| Beefalo | A cross with the buffalo and cattle, with the beef strain being stronger. Comparitively leaner than beef and the dark red meat has a stronger flavor. |
| Beer | An alcoholic beverage that is brewed from malted marley and cereals mixed with yeast. Hops are used as flavorings, retaining its low alcohoic content. |
| Beerwurst | German cooked sausage with a garlic flavor. |
| Beet | A firm, round-rooted vegetable with nutritious leafy greens. |
| Beet | A firm, round-rooted vegetable with nutritious leafy greens. |
| Beignets (French) | Fritters |
| Beignets (French) | Fritters |
| BEIJING BLAST (Chinese) | A salt free mix of black and white sesame seeds, green and pink peppercorns; poppy seeds and hot chillies. |
| BEIJING BLAST (Chinese) | A salt free mix of black and white sesame seeds, green and pink peppercorns; poppy seeds and hot chillies. |
| Bell Pepper | Shaped like a bell, a mild and sweet pepper. Crips and juicy in nature, found in yellow, green, red, orange, purple and brown colors. |
| Belle Helene | Dessert made from ice cream, chocolate sauce and poached pear. Also a term for garnishing grilled meat in French cookery. |
| Belly-Fish | Low fat salt water fish. Large in size, has a sweet, mild flavor similar to that of a lobster. |
| Beluga | A type of caviar, typically light gray to dark gray and mild and buttery. |
| Benedictine | Various aromatics like fruit peels and herbs added to a cognac. Named after Benedictine monks who invented it in the 16 th Century. |
| Benedictine | Various aromatics like fruit peels and herbs added to a cognac. Named after Benedictine monks who invented it in the 16thCentury. |
| Ber | High sugar content fruits of zizypus species |
| Berbere | Hot sauce of Ethiopia. |
| Berbere | Ethiopia's hot sauce |
| Berbere | Ethiopia's hot sauce |
| Betel leaf | A digestive leaf, filled with medical benefits, eaten after food in India. |
| Beurre Blanc | A creamy emulsion made from butter flavoring as a butter sauce. |
| Beurre Blanc | A creamy emulsion made from butter flavoring as a butter sauce. |
| Beurre Manie | "Kneaded butter." ; Mixing flour and butter in equal parts, commonly used to thicken gravies and sauces. |
| Beurre Manie | "Kneaded butter." ; Mixing flour and butter in equal parts, commonly used to thicken gravies and sauces. |
| Beurre Noisette | "Hazelnut butter" or "brown butter." Whole butter that has been heated until browned. |
| Beurre Noisette | "Hazelnut butter" or "brown butter." Whole butter that has been heated until browned. |
| Bhaja | Method of coating anything be it vegetable, fish or meat in a batter of gram flour or besan and deep fried in mustard oil. |
| Bhaja | A coating of gram flour or besan applied to anything be it vegetable, fish or meat and deep fried in mustard oil. |
| Bhaja | Method of coating any food in a batter of gram flour or besan and deep fried in mustard oil. |
| Bhakri | Cereals and fiber like sorghum, millet or maize mixed to make this round flatbread, typically grayish in color, |
| Bhang | Leaf of Cannabis saliva, whose dried flower is called 'Ganja'. |
| Bhap | Term used for cooking using steam or simply the technique of steaming the food. |
| Bhap | Cooking using steam or simply the technique of steaming the food. |
| Bhap | Cooking using steam or the technique of steaming the food. |
| Bhap | Cooking using steam or simply the technique of steaming the food. |
| Bharta | It is a method used to cook vegetables like potato, brinjal, pumpkin, beans. In this the vegetable is first boiled and mashed finely and then seasoned with spices and mustard oil. |
| Bharta | A method used to cook vegetables like potato, brinjal, pumpkin, beans by first boiling, mashing and later seasoning with spices and mustard oil. |
| Bharta | Method of boiling and mashing the vegetable finely, and then season with spices and mustard oil. |
| Bharta | A method used to cook vegetables like potato, brinjal, pumpkin, beans by first boiling, mashing and later seasoning with spices and mustard oil. |
| BHC | Branch hygiene Code |
| Bhuna | A term used for grilling something be it vegetable or meat, covered with whole spices, on high heat. |
| Bhuna | A term used for grilling vegetables or meat, covered with whole spices, on high heat. |
| Bhuna | Grilling food, be it vegetable or meat, covered with whole spices, on high heat. |
| Bib Lettuce | Butter head lettuce, having loose white-green leaves; with a mild flavor. |
| Bib Lettuce | Butter head lettuce, having loose white-green leaves; with a mild flavor. |
| Bikini (Spanish) | A kind of toasted ham and cheese sandwich. |
| Bikini (Spanish) | A kind of toasted ham and cheese sandwich. |
| Bind | To hold food together by adding an ingredient |
| Bing | Comparatively thicker than a Mexican tortilla, usually cooked in a griddle. |
| Birds Nest (Chinese) | Literally a Bird's nest, made of regorged spittle of a certain breed of swallow. |
| Birds Nest (Chinese) | Literally a Bird's nest, made of regorged spittle of a certain breed of swallow. |
| Birinj | Persian name of rice preparation. |
| Biryani | Spiced and flavoured rice cooked with masala and meat or chicken or vegetable or seafood. |
| Bisbalenc (Spanish) | Puff pastry shaped like a barrel, with a sweet zucchini filling topped with pine nuts. |
| Bisque | A thick cream soup or puree made from shellfish. |
| Bisque | A thick cream soup or puree made from shellfish. |
| Bitter Melon | A fruit of a tropical climber found in African and Asian continents. It is similar to a cucumber and is used as a vegetable. Also called "Balsam pear" or "bitter gourd." |
| Biznaga | Candid cactus. |
| Black and Red rice | Rare Asian grains with black or red husk and bran coverings. |
| Black Beans | Also known as turtle beans, cream colored sweet flesh with black skin. |
| Black Beans | Also known as turtle beans, cream colored sweet flesh with black skin. |
| Black Bottom Pie | A pie with a filling of dark chocolate custard, and a meringue vanilla rum flavored custard layer; topped with whipped cream and chocolate shavings. |
| Black bread | Made from grain of rye, has a high fibre content. Dark in color and varies from crispy to dense and chewy in the mouth |
| Black Bun (Scottish) | Fruit cake with raisins, currants, finely chopped peel, almonds, ginger and brown sugar, with cinnamon added to it. |
| Black Cod | Saltwater fish with high fat and a mild flavor. Not a true cod. |
| Black Cod | Saltwater fish with high fat and a mild flavor. Not a true cod. |
| Black Forest Cake | A three layer genoise sponge cake, soaked with Kirsch; filled with whipped cream and cherries. |
| Black Pudding | Commonly known as ' blood sausage ' . Cooked links of large sausage, primarily made of pig ' s blood, suet, oatmeal and/or bread crumbs. |
| Black Pudding | Commonly known as 'blood sausage'. Cooked links of large sausage, primarily made of pig's blood, suet, oatmeal and/or bread crumbs. |
| Black Raddish | Black coloured radish from the plants grown chiefly for their pungent peppery root. |
| Black Salsify | Popularly known as Scorzonera, a black skinned version of salsify. Most commonly greyish or a pale gold in color. |
| Black Salsify | Popularly known as Scorzonera, a black skinned version of salsify. Most commonly greyish or a pale gold in color. |
| Black Turtle Beans | Also known as "turtle beans," cream colored sweet flesh with black skin. Its sweet flavor forms the base for black bean soup. |
| Black Turtle Beans | Also known as "turtle beans," cream colored sweet flesh with black skin. Its sweet flavor forms the base for black bean soup. |
| Black Walnut | A highly fat walnut black in colour |
| Blackberry | Largest of wild berries, up to one inch long when fully mature. |
| Black-Eyed Peans | Beige colored beans with a round black ' eye ' located along the inner curve. |
| Black-Eyed Peans | Beige colored beans with a round black 'eye' located along the inner curve. |
| Blackfish | A lean, delicately flavoured sea fish. |
| Blackfish | A lean, delicately flavoured sea fish. |
| Blackjack | Slang for gravy browning, often made by caramelizing sugar. |
| Blanch | To dip food temporarily in boiling water, and then to cold to halt the cooking process. |
| Blanch | To dip food temporarily in boiling water, and then to cold to halt the cooking process. |
| Blanch | To cook partially and briefly in hot water or hot oil |
| Blanch | To put into boiling water, either to remove skin or to whiten. |
| Blanco/White | Classic light wine, with shades turning from yellow to gree or golden hues. |
| Blanco/White | Classic light wine, with shades turning from yellow to gree or golden hues. |
| Blanquette | White stew Ragout made from lamb, veal, or chicken with a rich veloute sauce. |
| Bleach | Whitening through chemicals or sun's rays. |
| Blend | to mix thoroughly, with speed or tools not of essence. |
| Blend | To mix two or more ingredients thoroughly |
| Blend | to mix thoroughly, with speed or tools not of essence. |
| Blend | Combining all ingredients thoroughly until smooth |
| Blintz | A thin pancake, resembling a crepe. Rolled up add fillings of sweet or savory tastes; commonly ricotta, fruits or meat. |
| Blintz | A thin pancake, resembling a crepe. Rolled up add fillings of sweet or savory tastes; commonly ricotta, fruits or meat. |
| Bloater | Salted and lightly smoked herring. |
| Blood Sausage | Also known as "blood pudding". Cooked links of large sausage, primarily made of pig ' s blood, suet, oatmeal and/or bread crumbs. It is generally sold precooked. |
| Blood Sausage | Also known as "blood pudding". Cooked links of large sausage, primarily made of pig's blood, suet, oatmeal and/or bread crumbs. It is generally sold precooked. |
| Bloody Mary | A cocktail drink containing vodka, lemon juice, Worcestershire sauce and Tobasco, along with Pepper and V8, with tomato or cocktail juice. |
| Blue Crab | Crab with blue claws and a dark blue-green shell. |
| Blue Point | Small-size oyster. |
| Blueberry | Blue-black berries, smooth skinned and round. Juicy and sweet in taste. |
| Bluefin Tuna | One of the largest varieties of tuna, weighing over a thousand pounds. Flesh turns to dark red with a stronger flavor on ageing. |
| Bluefish | A fine textured fish that is fatty. Also known as ' bulldog of the ocean ' . |
| Bluefish | A fine textured fish that is fatty. Also known as 'bulldog of the ocean'. |
| Bluegill | North American freshwater fish. Famous for their bright colors, related to the perch family. |
| Bobwhite | From the partridge family, a small game bird. Resembles a small, plump chicken in appearance. White, delicate flesh. |
| Bocconcini (Italy) | Means ' a mouthful ' . Small nuggets of mozzarella. |
| Bocconcini (Italy) | Means 'a mouthful'. Small nuggets of mozzarella. |
| Bockwurst | Ground veal sausage seasoned with minced parsley and chives. German origin. |
| Bockwurst | Ground veal sausage seasoned with minced parsley and chives. German origin. |
| Bofrot | Round bread of various sizes made with white flour. |
| Boil | To cook bubbling hot liquid |
| Bok Choy | Thick veined, crinkly leaves that are thin and delicately mild. |
| Bok Choy | Thick veined, crinkly leaves that are thin and delicately mild. |
| Bokka | Filled with fruit or chocolate stuffing, and glazed with fruit flavored icing. |
| Bolani | Potatoes, lentils, pumpkin and/or other ingredients stuffed in a thin crust bread. |
| Boletus | Wild mushrooms, commonly known for their fine taste and meaty texture. |
| Boletus | Wild mushrooms, commonly known for their fine taste and meaty texture. |
| Bolillos | Mexican bread rolls. |
| Bollito Misto | Various cuts of meat added to an Italian stew. Most commonly consisting of zampone, boiled in a broth rich with vegetables. |
| Bologna | Intensely seasoned sausage named after the Italian city of Bologna. Also called baloney. |
| Bolognaise | Used to term various dished originated from the Bologna region of Italy. Bolognaise sauce is a thick tomato base sauce with various vegetables and meat. |
| Bolognaise | Italian meat sauce |
| Bolognese | Meat sauce with tomatoes. |
| Bombe | An ice cream dessert comprising of various kinds of ice cream or sherbet, made to freeze in a bomb shaped mould. |
| Bonito | A variety of tuna, the smallest in its kind. Moderately fatty, occasionally weighing upwards of 25 pounds. Most flavorful of the tunas. |
| Bonne Femme | Dishes made to a simple home or family style. |
| Bora | Made combining cornmeal and either wheat or rye flour, with yeast as a leavening agent. |
| Borage | Herb that has a flavour closely similar to that of a cucumber. Both the flowers and leaves can be used in salads. The leaves are also used to flavour teas and vegetables. |
| Borecole | Also called Kale, this is a member of the cabbage family. |
| Borodinsky | Made with rye flour |
| Borsch (Russian) | Beet soup, commonly known as borscht. Made with beets, vegetables and meats. |
| Borscht | Beet soup, commonly known as borsch. Made with beets, vegetables and meats. |
| Borscht | Beet soup, commonly known as borsch. Made with beets, vegetables and meats. |
| Boston lettuce: | commonly known as butter lettuce. Loosely fit leaves make the head with a sweet, light flavor with a fragile texture. |
| Boston lettuce: | commonly known as butter lettuce. Loosely fit leaves make the head with a sweet, light flavor with a fragile texture. |
| BOT | Bar order Ticket |
| Bottle Gourd | Hard-shelled gourd, also known as "white-flowered gourd" and "Calabash gourd." |
| Bouchees | A smaller rendition of Vol-au-vent case pastries. |
| Bouchees | A smaller rendition of Vol-au-vent case pastries. |
| Boudin | Sausages of two types that are smooth in texture; Blanc and Noir. Blanc is made of veal, pork and chicken, whereas Noir is made with blood and rice, or potatoes. |
| Boudin Noir | Blood sausage, or black pudding |
| Boudin Noir | Blood sausage, or black pudding |
| Bouillabaisse | A French fish stew. |
| Bouillabaisse | Originated from Souther France, a rich fish stew. |
| Bouillabaisse | A French fish stew. |
| Bouillabaisse | Originated from Souther France, a rich fish stew. |
| Bouillon | Liquor primarily used to cook meat, chicken or fish, with mirepoix or aromatic herbs kept on simmer. |
| Bouillon | Liquor primarily used to cook meat, chicken or fish, with mirepoix or aromatic herbs kept on simmer. |
| Boulanger | Baker |
| Boule | Resembles a squash ball, has a rustic load shape and is made with any type of flour. |
| Bouquet Garni | a mixture of bay leaves, celery, parsley and thyme, used as a flavoring aid to any cooking liqeur. |
| Bouquet garni | A bunch of herbs that are tied together, used to enhance the flavor of soups or stews. |
| Bouquet garni | A bunch of herbs that are tied together, used to enhance the flavor of soups or stews. |
| Bourbon | Named after the Bourbon county in Kentucky. Distilled from a mash of a minimum of 51% corn. |
| Bourbon | Named after the Bourbon county in Kentucky. Distilled from a mash of a minimum of 51% corn. |
| Bourekakia | Filo puffs made with various fillings |
| Bourekakia | Filo puffs made with various fillings |
| Bourgeoise | Meats served with vegetables |
| Bourgeoise | Meats served with vegetables |
| Bourguignonne | Burgundy |
| Bourguignonne | Burgundy |
| Bourikas | Savory pastries, made of Freek filo pastry rolls, made of Greek filo pastry rolls. |
| Bourride | Fish stew originated from southern France. The broth, consists of large pieces of poached fish, strained and thickened. Served in shallow bowls with bread or croutons. |
| Boysenberry | A cross between a raspberry, blackberry, and a loganberry. Shaped like a large raspberry, with a rich sweet-tart flavour. |
| Braise | A method of cooking wherein meat or vegetables are first sauteed in fat or oil, and then kept in a covered pot to simmer with a small amount of cooking liquid for long periods of time. |
| Braise | To cook in its own liquor or small quantity of liquid, with or without browning |
| Braisiere | Braising pan. |
| Braisiere | Braising pan. |
| Bramble | Also known as blueberry, the largest of wild berries. |
| Bran | The outer shell of grains like wheat or oats. Good source of carbs, calcium and fiber, phosphorus. |
| Bran | The outer shell of grains like wheat or oats. Good source of carbs, calcium and fiber, phosphorus. |
| Brandada (Spanish) | technique of cod preparing cod with garlic and olive oil. |
| Brandade | Salt cod, olive oil and potatoes; pureed. |
| Brandade | Salt cod, olive oil and potatoes; pureed. |
| Brandy | Fermented fruit juice aged in oaks, distilled into liquor. |
| Brandy | Fermented fruit juice aged in oaks, distilled into liquor. |
| Brandy Snap | Tube like baked casings made with flavours like brandy, molasses and spices and filled with various creams. |
| Brandy Snap | Tube like baked casings made with flavours like brandy, molasses and spices and filled with various creams. |
| Bratwurst | Pork and veal seasoned with ginger nutmeg and coriander, made into a German sausage. |
| Bratwurst | Pork and veal seasoned with ginger nutmeg and coriander, made into a German sausage. |
| Braunschweiger | A German liver sausage that is smoked, with eggs and milk added. |
| Brazil nut | Found in a giant tree in the Amazon jungle as a seed. Has a white, rich kernel high in fat. Commonly known as butternut, cream nut or paranut. |
| Bread | Staple, made from a dough made of flour, water and dough; fermented, knead, and baked in the oven. |
| Bread knife | A bread knife is a straight long and slender knife which has a serrated blade. The serrated edge ensures that the airiness in bread, cakes and sandwiches is retained and not pressed while slicing. |
| Bread knife | A straight long and slender knife with a serrated blade, which ensures that the airiness in bread, cakes and sandwiches is retained while slicing. |
| Bread Knife | A long and thin knife with a textured blade. The serration ensures that when slicing, the air in the bread is retained, and not pressed and escaped |
| Bread Roll | Short, oval breads served with butter as an appetizer to or along with a meal. |
| Breadfruit | A fruit that is up to five inches in radius. Bumpy green skin with a bland cream-colored nucleus. |
| Breadfruit | A fruit that is up to five inches in radius. Bumpy green skin with a bland cream-colored nucleus. |
| Breading | To cover the food to be breaded in flour, and then in beaten egg, and then finally in bread crumbs. |
| Breadnut Tree Seeds | Mulberry tree seeds, grown in Mexico, Central America and the West Indies. Boiled, ground into flour and made as bread. |
| Breadstick | Thin long sticks of dry bread. |
| Bresaola | dried fillet of beef |
| Bresaola | Italy's cured and dried beef filet, with more delicate texture and stronger flavor than prosciutto. |
| Bresaola | Italy's cured and dried beef filet, with more delicate texture and stronger flavor than prosciutto. |
| Brestois | Cakes of genoise sponge mixed with almonds, lemon and orange zest baked in a brioche mould filled with apricot jelly, coated with apricot glaze and roasted flaked almonds. |
| Brestois | Cakes of genoise sponge mixed with almonds, lemon and orange zest baked in a brioche mould filled with apricot jelly, coated with apricot glaze and roasted flaked almonds. |
| Brioche | Yeast bun shaped like a small cottage load, in a charlotte mould as breakfast rolls. |
| Brioche | Bread made of flour, butter and egg. |
| Brioche | Yeast bun shaped like a small cottage load, in a charlotte mould as breakfast rolls. |
| Briouat | Cylinders of deep fried or baked Phyllo pastry filled with a mixture of ground almonds , cinnamon, sugar, butter and orange flower water. Immerse in warm honey before serving.Brownie: Majorly of chocolate or butterscotch flavour (sometimes with nuts), this is a dense square of baked dessert. |
| Briouat | Cylinders of deep fried or baked Phyllo pastry filled with a mixture of ground almonds , cinnamon, sugar, butter and orange flower water. Immerse in warm honey before serving.Brownie: Majorly of chocolate or butterscotch flavour (sometimes with nuts), this is a dense square of baked dessert. |
| Brissolette | Bread crouton hollowed out, and filled with various salpicon. |
| Brissolette | Bread crouton hollowed out, and filled with various salpicon. |
| Broad Bean | Fava bean, or horse bean. Looks like a larger lima bean. |
| Broad Bean | Fava bean, or horse bean. Looks like a larger lima bean. |
| Broasting | It is the process of frying food items under pressure. |
| Broccoli | Resembles a cauliflower, with deep greens. Comes in tight bunches of small buds on edible stems. |
| Broccoli | Resembles a cauliflower, with deep greens. Comes in tight bunches of small buds on edible stems. |
| Brochette | Cubes of meat broiled and served on skewer. |
| Brochette | Cubes of meat broiled and served on skewer. |
| Brodetto | delectable fish soup. |
| Brodetto | scrumptious fish soup. |
| Brodetto (Italy) | Originated from Italy ' s Adriatic coast, a fish soup. |
| Brodetto (Italy) | Originated from Italy's Adriatic coast, a fish soup. |
| Broiling | Cooking with dry heat. |
| Brown Betty | An apple or any fruit compote topped with bread crumbs, brown sugar and cinnamon. |
| Brown bread | Made using a major portion of whole grain flour, normally rye or wheat. |
| Brown Rice | Whole rice grains sans inedible husk. |
| Brunch | Between breakfast and lunch. The menu combines traditional breakfast items and some shorties from the Lunch menu. |
| Brune Kager | Cookies flavored with cinnamon ginger, lemon, cloves, corn syrup, and decorated with almonds. |
| Brunoise | A fine dice applied to vegetables. |
| Brunoise | A fine dice applied to vegetables. |
| Brussels sprouts | A mini cabbage. |
| Brut | Champagnes that are ' extra dry ' |
| Brut | Champagnes that are 'extra dry' |
| B'stella | Moroccan appetizer, also known as Pastilla, is a puffy pastry tart stuffed with chicken, seafood, vegetables etc. |
| BTU | BTU refers to the British thermal Unit, the amount of heat energy needed to raise the temperature of one pound of water by one degree Fahrenheit |
| Buisson | As per Buisson, food is arranged in a pyramid format. |
| Bulgar | Bulgar is a cereal food made from parboiled groats of different wheat species. |
| Bulger | Par cooked wheat, dried and broken. |
| Bulghur | Cracked Wheat |
| Bullace | A variety of wild Damson Plum. |
| Burbot | A freshwater variety of cod, with long dorsal or tail fins. Prepare as cod. |
| Burdock | A perennial plant whose young shoots and roots are prepared and cooked as salsify. |
| Burritos | Burrito' or Little donkey' is a large 12 inch flour tortilla. |
| Buryron | A leather skin bag holding ghee from south India to Rome in first two centuries |
| Butter Beans | These large creamy- white or pale green beans have a soft, floury texture and a smooth flavour.. |
| Butyric Acid | The acid produced by oxidation in butter, causing it to become rancid. |
| Byculla souffle | A dessert made with egg white, liqueurs, kummel, green chartreuse, orange curacao |
| Byron | Reduced demiglace sauce combined with wine and fine shreds of truffles. |
| CA MARCH | To let the chefs' know that an order is to follow. |
| Ca Marche | To inform the chefs' that an order is to follow. |
| 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 colour from white to red although there are many other types of cabbage varying in size in shape worth trying. |
| Cabbage | A French word caboche, meaning 'head'. Varying shapes and colours, they even come in different sizes. |
| Cabernet | Variety of wine grape. |
| CABERNET-SAUVIGNON | A superior red wine made from small, thin-skinned black grapes cultivated in France and California. These are used to produce the fine Clarets of France and the Cabernets of California. |
| Caboc Cheese | A rich, soft, full-cream Scottish cheese, which is very pale, almost pure white on the inside, and is rolled in toasted oatmeal. Best eaten spread on bis- cuits with no butter. |
| CABREIRO CHEESE | Made in Portugal from the mixture of ewe and goat milk. When fresh and young, it is delicate but becomes very sharp and pungent when aged. |
| CABRINNETI CHEESE | Delicate, soft dessert cheese from Denmark. |
| CABRION CHEESE | Goat's milk cheese, made in France, soaked in distilled beverage and ripened between layers of grape skins. |
| CACCIATORE | Black or green olives, Italian wine, mushrooms cooked with meat or game dishes - basically a hunters dish. |
| CACCIATORE | The Italian word for'hunter'refers to food prepared'hunter-style', with mushrooms,onions, tomatoes, herbs and sometimes wine. Chicken cacciatore is the most popular. |
| Cacciatore | black or green olives, Italian wine, mushrooms cooked with meat or game dishes in a spicy tomato sauce and herbs - basically a hunters dish. |
| CACCIUCCO | Italian seafood stew. |
| CACHAT CHEESE | Sheep or goat's milk cheese, produced from France. Soft, creamy but with an assertive flavor. Sometimes blended with brandy or wine. |
| CACIOCAVALLO CHEESE | From Italy,firm, buttery with a light brown exterior and smoky flavor. Becomes hard when aged. While ripening, it is rubbed with olive oil and butter and hung from rafters. |
| CAERPHILLY CHEESE | Creamy white Welsh or English cheese. Mild, delicate, semisoft to semifirm. |
| CAFE AU LAIT | Coffee with milk. |
| CAFE BRULOT | A mixture of spiced, strong black coffee, flambed with cognac. |
| CAFE CON LECHE | Spanish coffee with milk and sugar. |
| CAFE SUA DA | A Vietnamese iced milk coffee. |
| CAFFEINE | Alkaloid substance found in tea and coffee; acts as a mild stimulant. |
| Caffeine | A mild stimulant of an Alkaloid substance found in tea and coffee |
| CAFREAL | The principal ingredient is marinated in a paste made from chilies, lime juice, coriander leaves, mint leaves and spices, then either deep fried, barbecued or roasted. |
| CAILLETE | A faggot made of liver, meat, herbs, etc. |
| CAIMITO | A very interesting fruit which comes in various colours - green, purple, rose,white or yellow with star shaped seeds inside. Also called 'Star Apple', it is a native of West Indies. |
| CAIPRISSIMA | Bacardi, chopped lime wedge and sugar syrup. |
| CAJUN | Form of cooking that is a combination of French and southern cuisines. |
| CAJUN BLACKENING SPICE | Black pepper, dried thyme, garlic, onion powder, oregano, paprika, sea salt, sweet paprika and white pepper powder. |
| CALABACITA | A variety of summer squash found in Mexican cooking. |
| Calabacita | A variety of summer squash found in Mexican cooking. |
| CALABACITAS | Courgettes cooked with onion, garlic, tomatoes and chillies. |
| CALABASH | -A common variety of hard-shelled gourd, also called'bottle gourd'. |
| CALABRESE | Type of broccoli, bluish green with compact flowers. |
| Calabrese | Type of broccoli, bluish green with compact flowers. |
| CALAMARI | The Italian word for squid. |
| CALAMARI | This ten-armed cephalopod, commonly known as 'squid', is related to the octopus. The meat is firm and chewy, with a somewhat sweet flavour. Over-cooking can lead to a rubbery texture. |
| Calamari | The Italian word for squid. |
| CALAMONDIN | A citrus fruit, look like small orange or lime. |
| Calamondin | A citrus fruit, look like small orange or lime. |
| CALAZONE | literally means "stuffed stocking" - A fold over pizza stuffed with cheese and meat. |
| Calazone | literallymeans 'stuffed stocking' - A fold over pizza stuffed with cheese and meat. |
| Calazone | literally means 'stuffed stocking' - a type of pizza that is folded in half before cooking to contain a filling, usually cheese and meat. |
| CALCIUM | A mineral required for the building of healthy bones and teeth. |
| Calcium | A mineral that is needed for healthy bones and teeth |
| Caldo Verde | Portuguese soup prepared with cabbage, potatoes, broth, and olive oil. |
| CALDRON | A large metal pot (kettle) for cooking over an open fire, with a large mouth and frequently with an arc-shaped hanger. |
| CALF/LAMB | Young member of bovine family, approximately 3-8 months old. |
| CALIENTE | This is the Spanish word for "hot" and it refers to temperature. |
| CALIPASH | The fatty meat from the upper shell of the turtle, nowdays obtained in canned or dried form. |
| Calipash | The fatty meat from the upper shell of the turtle, attained in the form of canned goods or dried. |
| CALLALOO | Soup with callaloo leaves, vegetables, salt, pork, coconut milk and spices. |
| CALORIE | -Unit of energy used to denote nutritional values of food now called a kilocalorie, which is the amount of raise the temperature of 1kg water by 1degree C.? |
| CALORIE | -The unit of energy used to denote nutritional values of food is called a kilocalorie, which is the amount required to raise the temperature of 1 kg of water by 1degree celsius. |
| Calorie | Unit of energy used to denote nutritional values of food. |
| Calvados | An apple brandy |
| CALYPSO COFFEE | Coffee with Tia Maria. |
| CALZONE | A half-moon shaped pizza turnover, often served with sauce over the top rather than inside. |
| Calzone | a type of pizza that is folded in half before cooking to contain a filling. |
| CAMBRIDGE SAUCE | Mixed with pounded boiled egg, anchovy fillet, capers, chervil, tarragon, chives,vinegar, cayenne pepper and parsley. |
| CAMELLIA SINENSIS | The botanical name of the plant from which tea is derived. |
| CAMEMBERT CHEESE | A French cheese. Mild to pungent, edible crust, creamy yellow. |
| CAN STOCK PHOTO | can stock photo |
| CANADIAN WHITE | Thick, protein-rich sliced sandwich bread. |
| Canadian White | Protein rich, thick, sliced sandwich bread. |
| CANAPE | -Small open sandwich- small slice of bread cut into various shapes , plain,?toasted or fried, spread and garnished, served as an appetizer or cocktail snack. |
| Canape | A small open sandwich that is served as a snack, cut into various shapes , plain, toasted or fried. |
| CANDENAS | Box containing the personal cutlery of a nobleman in medieval times. |
| Candenas | Box enclosing the individual nobleman's cutlery in medieval times. |
| CANDYING | The nuts are frosted by cooling with bitten egg white, dusting in castor sugar and drying them. |
| Candying | Nuts frosted by chilling with bitten egg white, and coated with castor sugar. |
| CANE SYRUP | Thick, extremely sweet syrup made from the sugar cane.? |
| CANELONES | small stuffed rolls of pastry or rice. |
| Canelones | tiny stuffed rolls of pastry or rice. |
| CANESTRATO CHEESE | Sicilian cheese made of ewe's milk, ripened, then aged. Bright yellow with a pungent flavoured. |
| CANH CHUA | Sour fish and vegetable soup from Vietnam. |
| CANJA | Portuguese chicken and pasta soup flavoured with lemon and parsley. |
| CANNELLINI | Variety of pasta: White kidney beans, which are oval-shaped and dried, are called Cannellini in Italian. Also known as haricot beans. |
| CANNELLINI BEAN | A large white Italian kidney bean. |
| Cannellini bean | A big white Italian kidney bean. |
| CANNELLONI | Large tubes of pasta; which are stuffed and served in a sauce, also the name of the dish.A tubular pasta filled with meat, cheese or fish, which is sauced and baked. |
| CANNELLONI | Variety of pasta: cylindrical stuffed. |
| Cannelloni | tubes of pasta, stuffed and served in a sauce. |
| CANNOLI | A crisp pastry tube filled with sweetened ricotta cheese, chocolate chips, and candied fruit. Cinnamon and vanilla are common flavourings for this cheese mixture. |
| Cannoli | A crunchy pastry tube stuffed with sweetened ricotta cheese, chocolate chips, and candied fruit. |
| CANOLA OIL | The market name for rapeseed oil. Low in saturated fat and it has more mono saturated fat than any oil other than olive oil as well as Omega-3 fatty acids... thought to help lower cholesterol. |
| Canola oil | Also called rapeseed oil. Low in saturated fat and it has mono saturated fat, helps in cholesterol control. |
| CANTAL CHEESE | French, cow's milk cheese. Rich, savory, semiform with a golden color. |
| CANTALOUPE | Large netted type of melon with light orange flesh. |
| Cantaloupe | Large netted type of melon with light orange flesh. |
| CANTONESE | A type of Chinese cuisine that is famous for its meat roasting and grilling, fried rice, bird?s nest soup and shark fin soup. |
| CAPALIN | Type of caviar obtained from a small member of the salmon family found in the Arctic Ocean. |
| Capalin | Type of caviar attained from a small member of the salmon family found in the Arctic Ocean. |
| CAPELLI D ANGELO | Variety of pasta: the finest cut angel-hair. |
| CAPELLINI | Variety of pasta: fine vermicelli. |
| CAPER | The pickled bud from the caper bush which is used in sauces and as condiments for smoked fish and Nicosia salad. |
| Caper | Capers are pickled flower buds, which are used in sauces and as condiments for smoked fish and Nicosia salad. |
| CAPER SAUCE | Butter sauce and chopped capers. |
| CAPERCAILLIE | Large game bird of the grouse family, now farm-reared in Scotland. |
| Capercaillie | Large game bird of the grouse family, now farm-reared in Scotland. |
| CAPERS | Tiny pickled buds of a plant. |
| Capers | Tiny pickled buds of a plant. |
| CAPICOLLA | A coarse Italian pork sausage. Usually highly seasoned, this sausage is served cold, thinly sliced, as for prosciutto. |
| Capicolla | A highly seasoned, cold, thinly sliced and coarse Italian pork sausage. |
| CAPILLAIRE | Variety of fern that used to be used to flavour stock syrup. |
| Capillaire | An assortment of fern used to be used to flavour stock syrup. |
| CAPILOTADE | a kind of hashed (ragout/stew) game or chicken. |
| Capilotade | minced (ragout/stew) game or chicken. |
| Capilotade | Stew made with chicken and mushrooms |
| CAPON | Chicken that has been fattened by being castrated which causes it to put on weight. |
| Capon | castrated fattened chicken which causes it to put on weight. |
| CAPONATA | Stew of onion, eggplant, tomato, pimento, celery and olives, similar to ratatouille.Salad of eggplant, celery, tomatoes, raisins and pine nuts. |
| Caponata | Stew of onion, eggplant, tomato, pimento, celery and olives, made like ratatouille. |
| CAPPUCCINO | Italian coffee, prepared with espresso, hot milk,milk foam and cinnamon powder. |
| CAPRICE COCKTAIL | Dry Gin, Benedictine, Dry vermouth and orange bitters. |
| CAPSICUM | Another name for pimento or pepper; available as green, yellow, red and white. |
| Capsicum | Also called pimento or pepper; found in green, yellow, red and white. |
| CARAFE | A glass container used to serve wine, coffee, water or other beverages at the table, usually in litre and half-litre sizes and generally without a lid, cork or other stopper. |
| Carambola | Star fruit |
| CARAMEL | water and sugar boiled together and reduced to make a golden brown toffee. |
| Caramel | water and sugar boiled and reduced to make a soft toffee like golden brown liquid |
| CARAMELISE | The process through which natural sugars in foods become browned and flavourful while cooking. This is usually done over a constant low to medium-low heat. Caramelisation can be quickened with the addition of a little sugar. Either way, be careful not to burn the food. |
| CARAMELIZE | to cook to release natural sugars, or until reaching brown color |
| Caramelize | cooking to issue natural sugars, reaching brown colour |
| CARAMELIZED | Cooking the sugar till it develops a dark brownish color. |
| Caramelized | Cooking the sugar till it advances into a dark brownish color. |
| CARAQUE | Thinly spread melted chocolate, allowed to set and scraped into curls for cake decoration. |
| Caraque | Lightly spread heated chocolate, set and scraped into curls for decoration. |
| CARAWAY | Small, brown, long and thin seeds that look like cumin or celery seeds. |
| Caraway | seeds that look like cumin or celery seeds. |
| CARBOHYDRATE | A nutrient which has three main groups; sugar, starch and cellulose |
| Carbohydrate | A nutrient which has three main groups; sugar, starch and cellulose |
| CARBON DIOXIDE | A gas produced by all raising agents |
| Carbon dioxide | A gas produced by all raising agents |
| CARBONARA | Italian term that refers to a pasta dish of spaghetti or other noodles with a sauce or cream, eggs, parmesan cheese and bits of bacon. Fresh green peas are sometimes used to add flavor and colour. |
| CARBONNADE | braised steak. |
| Carbonnade | braised steak |
| Carbonnade | Stew prepared by thin beef steaks roasted in beer with onions. |
| CARBOON | Vegetable of the thistle family, similar to leek and celery. |
| Carboon | Vegetable of the thistle family, like leek and celery. |
| CARCASS | Slaughtered, eviscerated animal. |
| CARCASSE | Bone structure without the meat. |
| Carcasse | Bone structure without the meat |
| CARDAMOM | Aromatic spice, small green pod with black seeds inside .member of the ginger family. |
| CARDINAL SAUCE | Lobster sauce made with truffles, diced lobster, lobster butter, cayenne pepper and fish stock. |
| CARDOON | Resembles a large bunch of wide, flat celery. |
| CAREME | Ham forcemeat Madeira Sauce. |
| CARIGNAN SAUCE | Tomato-flavoured demi-glace finished with port wine. |
| CARISSA | Also known as Natal plum, it is two inches long and is a native of South Africa. |
| CARNE | Meat. |
| Carne | Meat |
| CARNE ASADA | Beef or pork cut into thin diagonal strips and cooked quickly over a very hot fire. |
| Carne Molida Cruda | Literally 'meat ground raw' |
| CARNE MOLIDACRUDA | Literally meat ground raw. |
| CAROB | Comes from the fruit of the carob or tamarind tree. Its flavour and colour are similar to cocoa or chocolate. Since carob has less fat than chocolate, it is often used as a dietetic alternative. |
| CAROTENOID | The yellow and orange pigment in carrots and pumpkins. |
| Carpaccio | Carpaccio is an Italian dish of raw meat or fish, thinly sliced or pounded thin and served mainly as an appetizer. |
| Carpaccio | thin slices of raw meat, sprinkled with olive oil and served with capers, mustard or mayonnaise sauce. |
| CARPETBAG STEAK | Double sirloin steak cut open to form a pocket into which raw oyster are placed before being grilled. |
| Carpetbag steak | steak cut open to form a pocket into which raw oyster are placed. |
| CARRAGEEN | Purple-coloured seaweed used as a substitute for gelatine; also called Irish moss. |
| Carrageen | Purple-coloured seaweed- a substitute for gelatine. |
| CARRAQUE | Scroll flakes of dark chocolate obtained by pouring a thin layer of chocolate on a smooth surface and spread with a palette knife until it sets. |
| Carre | Rack of veal or lamb |
| CARRE DE L EST CHEESE | French. Known as a cross between Brie and Camembert. The crust may also be eaten unless it is coloured deep yellow or orange. |
| CARRELET | Flounder. |
| Carrelet | Flounder |
| CARTE DU JOUR | Daily menu of the table d?h?te type, priced by the meal, not the dish. |
| Carte du Jour | Daily menu of the table d'hote type, priced by the meal, not the dish. |
| Cartouche | a round of paper used to cover meats during cooking process, often smeared with oils |
| CARURU | Brazilian stew made with dried shrimps, okra, tomatoes and palm nut oil. |
| CASEIN | The protein in milk solidifies, which curdles or coagulates into cheese through the action of rennet. |
| CASERA CHEESE | Made in Turkey or Greece. Goat' s milk cheese, salty and crumbly. Sharp, firm and similar in flavor to Fontina. When young, soft enough to spread, when aged, firm and zesty. |
| CASHEW NUTS | Crescent shaped nuts usually served an appetised. |
| Cashew nuts | Crescent shaped nuts served as appetiser. |
| CASHKAVALLO CHEESE | The Balkan versions of the Italian cheese. |
| CASSATA | Cream ices of various flavours containing candied fruits macerated in maraschino and chopped nuts, set in an oblong mould. |
| CASSATA | Different layers of multiple flavors of rich ice cream made with nuts and fruits with pastry crust. |
| Cassata | Candied fruits with nuts kept in cream ices of various flavours. |
| Cassata | Various varying layers of multiple flavors of rich ice cream made with nuts and fruits with pastry crust. |
| CASSAVA | Root of a tropical bush ground and refined as a staple food of the West Indies and Africa; the residue is made into tapioca. |
| Cassava | Root of a tropical bush ground as a staple food, and deposit is made into tapioca. |
| Casserole | An earthenware dish closed by a lid |
| Casserole | Enclosed earthware dish used for cooking and serving. |
| Cassis | Black currant & black currant liquer |
| CASSONADE | Soft brown sugar as used for coffee to which it gives a slightly spicy flavour. |
| Cassonade | Soft brown sugar used as coffee, which it gives a slightly spicy flavour. |
| Cassoulet | Stew made of beans and a variety of meats. |
| Cassoulet | A stew of beans baked with pork or other meats and seasonings. |
| Cassoulet | Oven-coked dish of goose, pork and haricot beans- a form of stew. |
| CASTLETON PLUM | The fruit is blue, round, and similar in appearance to Stanley. |
| CATIMNUONG | Aubergines cooked with lime. |
| CAUL | Membrane that covers an animal's intestine, used for covering cromesquis, faggots, etc., before cooking. |
| Caul | Amniotic membrane covering an animal's intestine- used for covering cromesquis, faggots, etc., before cooking. |
| CAUL FAT | The stomach lining of pork which is used in place of back fat for pates and to encase crepinettes.? |
| Caul Fat | Membrane of animal organs, used as a casing for sausages and other meat. |
| CAULDRONS | A large metal pot (kettle) for cooking over an open fire, with a large mouth and frequently with an arc-shaped hanger. |
| Cauldrons | A big metal pot (kettle) with a large mouth, used for cooking over an open fire and frequently with an arc-shaped hanger. |
| CAVALIER SAUCE | Tomato-flavoured demi-glace with mustard and tarragon vinegar garnished with capers and diced gherkins. |
| Caviar | Roe of a sturgeon fish. |
| Caviar | eggs of sturgeon, salted and cured. |
| CAYENNE PEPPER | Very strong type of ground pepper, made from chillies. |
| Cayenne pepper | Very solid ground pepper, prepared from chillies. |
| CAZUELAS AND OLLAS | Traditional Mexican earthenware, casseroles and claypots. |
| CDP | Chef De partie |
| CECI | The round irregularly shaped buff-colored legumes with a firm texture and a mild nut-like flavor. Also called "chick-peas" and "garbanzo beans." Used in salads, soups, and stews. |
| Ceci | Round, irregular shape of beans- also called "chick-peas". Used in salads, soups, and stews. |
| CELERIAC | This vegetable is the root of a special celery that is cultivated specifically for its root. It tastes like a cross between parsley and a strong celery. Used in soups, stews, and purees. Also known as "celery root" and "celery knob." |
| Celeriac | The root of a special celery, tasting like a cross between parsley and a strong celery. Used in soups, stews, and purees. |
| CELERY | One of the most popular vegetables in the Western world. This plant grows in bunches of leaved ribs surrounding a tender heart. Eaten raw and used in soups, stews, and casseroles. |
| Celery | Popular vegetable, growing in leaved ribs surrounding a tender heart. Eaten raw and used in soups, stews, and casseroles. |
| CELERY SALT | A seasoning composed of celery seed and salt. |
| Celery Salt | A seasoning made of celery seed and salt. |
| Celery Salt | REPEATED. |
| CELERY SEED | The seed of the wild celery called "lovage," most of which is grown in India. Because of its strong flavor, it should be used sparingly. Used in soups, salads, and meat dishes |
| Celery Seed | A strong flavoured seed of the wild celery called lovage, should be used sparingly. Used in meat dishes, soup etc. |
| Celery Seed | REPEATED. |
| CELLOPHANE NOODLE | A form of translucent Chinese noodles made from the starch of mung beans. |
| Cellophane Noodle | Glassy Chinese noodles made from starch of mung beans. |
| Cellophane Noodle | Glassy Chinese noodle, which aren't true noodles, but are made from the starch of mung beans. |
| Cellophane Noodle | REPEATED. |
| CELLOPHANE NOODLES | Variety of pasta: made from bean or pea starch. |
| Cellulose | The grainy arrangement of fruit, vegetables and cereals |
| Celsius | The centigrade temperature scale invented by A.Celsius(1701-44). |
| CELTUSE | A variety of lettuce that exhibits characteristics of both celery and lettuce. Celtuse can be eaten raw or cooked. |
| Celtuse | Lettuce that is like celery and lettuce- can be eaten raw or cooked. |
| CENCIONI | Variety of pasta: oval-shaped and curved upwards like a petal. |
| CEPE | Flap mushroom; thick, fleshy and moist. |
| Cerf | Venison, specifically stag and deer. |
| CERFEUIL | Chervil, a delicate herb with fern-like leaves, used to garnish consommes and as an integral part of fines herbs. |
| Cerfeuil | French for Chervil, used to garnish. |
| CERVELAS | French smoked sausages similar to a saveloy, made of pork but also available made from fish such as pike. |
| Cervelas | French smoked sausages like a saveloy, made of pork, and fish such as pike. |
| CERVENA | Meat from New Zealand farmed deer. |
| Cervena | Meat from New Zealand farmed deer |
| CESNICA | Baked during Christmas season with a solid silver coin in the dough for good luck; the family member whose bread piece contains the coin is viewed as the most fortunate for the year. |
| Cesnica | A Christmas ritual, with a silver coin in the dough as a sign of good luck. The person who finds the solid silver coin in their slice of bread is considered to be the most fortunate for the year to follow. |
| CEVICHE | Marinated raw fish in lemon and lime juices with onion rings; serve with julienne of pimento and hard-boiled egg.Served differently in different countries. |
| CEVICHE | Fish pickled in lime juice. |
| Ceviche | Raw fish marinated in lemon and lime juices with onion rings. |
| CHAAT MASALA | Amchur (mango powder), black salt, cayenne pepper, cumin seeds, fennel seeds, ground ginger and mint. |
| CHABICHOU CHEESE | Goat's milk, soft, smooth, from France. |
| CHABLIS | It is a clear, pale white and dry wine made from Chardonnay grapes. |
| CHAHKANGKUNG | Stir-fried cabbage greens. |
| CHAI | Chai is 'tea' in India. Traditional Indian chai combines very black tea that is boiled in milk and flavoured with local spices such as ginger and cardamom. |
| Chainsoo | Dish prepared by using black gram dal. |
| CHAKKAI VARATTI | Jackfruit jam. |
| CHAKKI | Two circular grinding stone hold slight apart, either vertically or horizontally, to de-husking or grinding of various grains. |
| Chakki | A kind of flour mill machine with two circular grinding stone held slight apart, vertically or horizontally, to de-husking or grinding of various grains |
| CHALAZAE | Cord-like strands of egg white that indicate the egg's freshness. |
| CHALLAH | Jewish plaited bread. |
| CHALLAH | Braided bread, made with wheat flour, yeast, oil/butter and eggs. |
| Challah | Wheat flour, yeast, oil and eggs formed into dough and braided. |
| CHALUPAS | Thick, filled, boat shaped tortillas. |
| CHAM CHAM | Cottage cheese dumplings, stewed in light sugar syrup and filled with thickened milk and cream |
| CHAMBORD | Very fruity liqueur made from black raspberries. |
| CHAMOMILE | Basically used as a tisane for digestive upsets. The leaves, seeds and flowers are used for flavouring food or in medicine. |
| CHANTELLE CHEESE | Semisoft, ripened French cheese. Pale golden; delicious with pears or pineapple. |
| CHANTILLY | Whipped cream sweetened with sugar. |
| Chantilly | whipped cream- sugared |
| CHAPATI | Whole wheat bread from unfermented dough made with salt and water, rolled thin and flat and cooked on a griddle. |
| CHAPTALISATION | During colder years the grapes don't make enough sugar and are therefore not sweet enough, resulting in low sugar levels in the wine. The addition of sugar to wines is called chaptalisation. |
| CHARCHARI | Used to cook a variety of vegetable which are cut into thin strips and then seasoned with ground spices like mustard seeds/poppy seeds and flavored with phoron. |
| Charchari | Unique char-flavoured vegetable dish of Bangladesh and India, where vegetables are cut into thin strips. |
| CHARCUTERIE | Butcher shop. |
| Charcuterie | Butcher shop |
| CHARCUTIER | Butcher and sausage maker. |
| Charcutier | Butcher and sausage maker |
| CHARLOTTE | Sponge fingers lined in a circle, filled with fruit puree. |
| CHARTREUSE GREEN | Herb flavoured liqueur. |
| CHASSEUR SAUCE | Demi-glace with mushrooms. |
| CHATEAUBRIAND | Double steak cut from the beef tenderloin. |
| CHATEAUBRIAND | A large steak cut from the head, also called double fillet steak. It approximately weighs 340 gms. |
| Chateaubriand | Double steak cut from the beef tenderloin |
| CHAUD-FROID | Hot and Cold. Food coated with cold white sauce. |
| Chaud-froid | Hot and Cold. |
| CHAUD-FROID SAUCE | Hot and cold thick white tomato sauce glaced with jelly or aspic. |
| CHAUTEAUBRIAND SAUCE | Demi-glace, white wine, chopped mushrooms, thyme, tarragon, cayenne ,pepper and parsley. |
| CHAWAN MUSHI | Thick custard soup. |
| CHAWANMUSHI | A Japanese savoury egg custard. Eggs are gently beaten with fish stock, then poured over bits of various ingredients like chicken, prawns, gingko nuts, lily root, fishcake, etc. and steamed over boiling water. |
| CHAYOTE | Squash. |
| Chayote | Squash |
| CHEDDAR CHEESE | Mild to sharp, has an appetizing, nutty flavor, and a firm buttery texture; cream-colored to orange, made in America. |
| CHEF DE CUISINE | Chef in charge. |
| Chef de Cuisine | Chef in charge |
| CHEF DE PARTIE | Chef in charge of a section of the kitchen. |
| Chef de partie | Chef in charge of a section of the kitchen |
| CHEF S KNIFE | A chef's knife is one of the most versatile cutting equipment one can find in the kitchen. It has a wide triangular blade which tapers to the center tip. A lot of tasks in the kitchen are made easy with this knife since it can be used for mincing, slicing, cutting juliennes, smashing garlic and disjointing large cuts of meat. |
| Chef's knife | A chef's knife is one of the most versatile cutting equipment one can find in the kitchen. It has a wide triangular blade which tapers to the center tip. A lot of tasks in the kitchen are made easy with this knife since it can be used for mincing, slicing, cutting juliennes, smashing garlic and disjointing large cuts of meat. |
| Chef's knife | One of the more essential and versatile tools in kitchen equipment. A wide triangular blade tapers to the tip in the center, which makes tasks like mincing, slicing, foods to disjointing larger cuts of meat |
| CHELAS SIDECAR COCKTAIL | Dry Gin, Cointreau, lime juice and sugar syrup. |
| CHERIMOYA | A large tropical fruit with cream coloured flesh. |
| CHERMOULA | Spice rub from the ginger, garlic, cumin, chilies, coriander seed etc, from North America countries. |
| Chermoula | Used to flavor fish, and other kinds of meat. |
| CHERVIL | This herb has a sweet taste similar to tarragon and should be added at the completion of cooking. It is widely used to flavour stews, fish, steamed vegetables and certain sauces that require tarragon.It is also used in salads, salad dressings, meat dishes, savoury sauces, egg dishes or as a chopped garnish. |
| CHESHIRE CHEESE | English cheese. Hard-pressed, firm, comes in red, white and blue varieties.? |
| CHEVRE CHEESE | French Cheese. Made from goat milk, very pungent and creamy.? |
| CHHANA | Acidification of milk by lemon or other mild acid to make cottage cheese. |
| CHHANAR JILIBI | An irregular shaped dessert from Bengal,made with cottage cheese,deep fried and steeped in saffron-flavoured sugar syrup. |
| CHHENCHKK | Method used to cook vegetables and sometimes even their peels. In this the vegetables are flavored with panchphoran or mustard seeds or cumin. Chopped onion and garlic can also be used to add flavor to the dish. |
| Chhenchkk | Method used to cook and flavor vegetables and sometimes their peels with panchphoran or mustard seeds or cumin, onion and garlic can also be used. |
| CHICHARRON | Fried, crispy pork skin, similar to crackling. The skin is twice deep-fried at two different temperatures, causing it to balloon into honeycombed puffs. |
| CHICKEN BOOYAH | A chicken stew-soup generally found in Wisconsin. |
| CHICKEN FAJITIAS : | Chicken strips marinated with red chili paste , garlic , lemon juice and cooked with thin julienne of capsicum,onion and tomato. |
| CHICORY | An endive relative with curly, slightly bitter leaves that are used in salads or cooked as greens.? |
| CHIDVA | Bitten rice or rice flake. |
| Chidva | Bitten rice or rice flake |
| CHIFFONADE | Shredded leafy vegetables like spinach and lettuce. |
| CHIFFONNADE | A ribbon like cut of leafy vegetables ie;lettuce |
| Chiffonnade | A ribbon like cut of leafy vegetables, like lettuce. |
| CHIKKI | Various nuts or dry fruits or seeds mixed with jaggeryto set hard in ball or slab shape. |
| Chikki | Jaggery mixed with nuts and/or dry fruits or seeds to set as a hard ball or slab like shape. |
| CHIKUWA | A variety of Japanese fish paste cake. |
| CHILI POWDER | Powdered, dried whole red chilli. |
| CHILLI SAUCE | Made in different colours from different chillies. |
| CHILLIES | Members of the pepper family. Three groups - tabasco, jalapeno and cayenne - are divided into hundreds of varieties with different shapes and degree of hotness. |
| Chillies | Members of the pepper family. |
| CHIMICHANGAS | Stuffed, tortillas folded from four side and deep fried. |
| CHIMICHANGAS | Tortilla is shaped into a parcel , filled and deep fried. |
| Chimichangas | Stuffed, tortillas folded from four sides and deep fried. |
| Chinois | A cone shaped metal strainer with a very fine mesh that is ideal for straining, sauces, soups and custards. |
| Chinois | A metal strainer with the shape of a cone, containing a very fine mesh that is good for straining sauces, soups and custards |
| Chinois | A rigid cone shaped strainer of perforated metal used to strain sauces and soups. |
| Chinois | conical sieve with an extremely fine mesh, used to strain sauces and soups. |
| Chinoise | A cone- shaped strainer or sieve |
| CHIPOLATA | A type of small sausage or/a type of pastry used for eclairs Choucroute- Saurkrautpickeled with salt & fermented. |
| Chipolata | small sausage or a pastry used for eclairs |
| CHIPS | Sliced into Chips. |
| Chironji | A small dried seeds taken from the husk of a bush called Buchanania lanzan. |
| CHIVES | This is a mild,onion flavoured herb,especially good for fish, chicken, egg dishes and potatoes.Chives enhance the taste of almost any buttered vegetable such as carrots, beans, sweet corn, squash, peas, cauliflower and mushrooms. |
| CHIVRY SAUCE | Veloute, white wine, shallots, tarragon, parsley, chives, butter and chervil. |
| CHLOROPHYLL | The fat-soluble pigment found in every green vegetable including broccoli, spinach and green beans. |
| CHOCOLATE | Cocoa seeds roasted, husked and ground.? |
| CHOCOLATE CURLS | Chocolate curls are used to decorate desserts and other confections. To make chocolate curls, take a vegetable peeler with a long, narrow blade and warm it slightly (or warm the chocolate). Draw the peeler along the smooth surface of the chocolate to make curls. |
| CHOCOLATIER | One who works with the production of chocolate. |
| Chop | To cut food into irregular small pieces |
| Choriza | Mexican sausage. |
| CHORON SAUCE | Bearnaise with tomato puree. |
| Choucroute | pickled cabbage |
| CHOUX PASTE | Choux pastry, cream puff and eclair butter. |
| CHOWCHOW | A mustard-flavored relish of vegetables and pickles. |
| CHOWDER | Chowder is like a stew containing chunks of ingredients . Most chowders contain potatoes. |
| CHRISTIAN IX CHEESE | Danish, semifirm. Made with caraway seeds.? |
| CHRISTMAS WAFER | Embossed with images of Christian figures, such as Jesus, or Virgin Mary. |
| Christmas Wafer | Thin wafers embossed with figurines of Christian Identities, like Jesus, or Virgin Mary. |
| CHULAH | A mud fireplace or oven. |
| Chulah | A mud fire place or oven. |
| CHUNAM | Slacked lime. |
| Chunam | Slacked lime |
| CHURMA | Made with flour cooked with ghee and sugar. |
| CHURNING | Homemade butter making process, by using long stick & rope. |
| Churning | The process of making homemade butter by using a stick and a rope |
| CHUTNEY | -From the Hindi chatni, a condiment made from fruit, vinegar, sugar and spices; its texture can range from smooth to chunky and its flavour from mild to hot. |
| Chutney | A coarse paste of various ingredients that uses coconut as a base. It takes the name of the ingredient which gives the main flavour. For example, if mint is used then it is called mint chutney. These are normally tempered with mustard seeds, Bengal gram dal and curry leaves in a little oil |
| Chutney | A grounded paste made from different ingredients, with the base as coconut or several lentils and flavoured with chillies, raw mangoes. |
| CHU-TORO | Pinkish tuna meat of middle fatness. |
| CIABATTA | Elongated, broad and flat Italian white bread made from wheat flour and yeast. |
| Ciabatta | Broad, flat Italian bread made from wheat flour and yeast, elongated. |
| Cichetti e l ombra | a little bite and the shade, bite is the food, shade is a glass of wine |
| CICHETTI E LOMBRA | A little bite and the shade, bite is the food, shade is a glass of wine. |
| Cichetti e l'ombra | Cichetti are small bites or plates of food whereas l'ombra is a glass of wine |
| Cilantro | Coriander leaves |
| Cilantro | Fresh coriander. |
| CILANTRO LEAVES | Pungent herb, also called "Chinese parsley" and "coriander," is used in highly seasoned foods. |
| CINNAMON | Spice comes from the inner bark of a tropical evergreen tree. |
| CIOPPINO | Californian tomato broth with a variety of seafood. |
| CLABBER CHEESE | English name for pot cheese. |
| CLAMART | Green peas, chateau potatoes. |
| CLARET | Dark red wine from Bordeaux, France. |
| Claret | Dark red wine from Bordeaux, France |
| CLARIFY | Remove impurities from butter or stock by heating the liquid, then straining or skimming it. |
| CLASSIC CUISINE | A late 19th-and early 20th-century refinement and simplification of French grandecuisine. Classic (or classical) cuisine relies on the thorough exploration of culinary principles and techniques, and emphasises the refined preparation and presentation of superb ingredients. |
| CLEAVER | A heavy, versatile knife with a large rectangular blade used for cutting through bone. |
| CLING FILM | Cling film or food wrap is made of Low density Polyethylene (LDPE) which is a thin plastic film used for sealing food. |
| Cling film | A thin plastic film made of Low Density Polyethylene (LDPE), used in sealing food. |
| CLINGSTONE | A term that refers to a fruit with a pit to which the flesh clings tenaciously. The term with the opposite meaning is "freestone". |
| CLOTTED CREAM | Clotted cream is a type of thick, delicious cream. Fresh unpasteurised cow's milk is left to stand in a warm place and then heated gently. It is skimmed from the surface and the resulting cream collected and cooled. The thick and delicious cream is served with scones, puddings,fruits etc. |
| CLOUTER | Onion cloute; an onion studded with cloves. |
| Clouter | Onion cloute; an onion studded with cloves |
| CLOVE | A dried spice of unopened flower bud of the tropical evergreen clove tree. |
| CLOYSTERS COCKTAIL | Dry Gin, Chartreuse Yellow Liqueur, grapefruit juice, lime juice, sugar syrup and chilled mineral water. |
| COCK-A-LEEKIE | Soup made from chicken, potatoes and leeks. |
| COCKTAIL SAUCE | Tomato puree, Worcestershire, Tabasco and lemon with base of mayonnaise. |
| COCOA | The fruit of the cocoa plant. These beans are fermented, dried, roasted, cracked and ground. After extracting half the fat, it is again dried into unsweetened cocoa.? |
| COCOA BUTTER | A non-dairy product, it is a natural vegetable fat extracted from the cacao bean and |
| COCOL | Is one of the oldest types of Mexican bread made from wheat flour, milk and eggs. |
| COCONUT CREAM | Coconut cream is made by combining one part water and four parts shredded coconut meat and simmering until foamy. The coconut is then discarded and the cream is extracted. |
| COCONUT FLOUR | coconut flour |
| COCONUT MILK | Coconut milk is made by combining equal parts of water and shredded coconut meat and ground and the milk is squeezed and removed. |
| COCONUT WATER | The opaque white liquid in the un ripened coconut. |
| COCOTTE | An oven proof dish (small). |
| Cocotte | A small oven proof dish |
| CODDLE | A cooking method in which eggs are put in separate containers, placed in a pan of?simmering water for slow and gentle cooking. |
| COEUR A LA CREME CHEESE | Delicate, soft, creamy French dessert cheese. |
| COIMBRA CHEESE | Portuguese semi firm, salty-sharp cheese which is sometimes made from goat's milk. |
| COINTREAU | Brandy and oranges flavoured liqueur. |
| COLANDER | A vessel having small holes in the bottom used as a Steiner. |
| COLANDER | The name colander is derived from the Latin word 'column' which means sieve. This is a bowl shaped utensil with holes in it used for draining. |
| Colander | The name colander is derived from the Latin word 'colum' which means sieve. This is a bowl shaped utensil with holes in it used for draining. |
| Colander | Originated from the Latin word 'colum' it means to sieve. A bowl shaped utensil with holes in it, used to drain water out. |
| COLBY CHEESE | American. Softer, open textured. White to medium yellow in color and is good for both cooking and eating plain. |
| COLESLAW | A salad of shredded red or white cabbage and mayonnaise. |
| COLLARD | A variety of cabbage that doesn't form a head, but grows in a loose rosette at the top of a tall stem. It tastes like a cross between cabbage and kale, which is a close relative, and is also called 'collard greens'. |
| COLODTRUMS | Thick milk of dairy animals soon after birth of the calf. |
| COLOMBIA PASQUALE | Bread made with flour, eggs, sugar, natural yeast, butter and candied peel. The dough is then fashioned into a dove shape and finally is topped with pearl sugar and almond before being baked. |
| Colombia Pasquale | Flour, eggs, sugar and natural yeast made with butter and candied peel to form a dough; which is then sculpted to the shape of a dove, and then topped with pearl sugar and almonds prior to baking. |
| COLORADO BLACKIE CHEESE | A natural cheese belonging to the Cheddar family. It comes with a black outer wrapping. |
| COMMIS | Apprentice in the kitchen or dining room. |
| Commis | Student in the kitchen or dining room |
| Compote | Stewed fruit |
| COMPOUND BUTTER | Flavoured butter or butter seasoned with various ingredients is called compound butter. |
| COMTE CHEESE | French cheese, similar to Gruyere. Ivory yellow. Repeatedly dressed with salt as it ages. |
| CONCASSER | to chop roughly(usually tomatoes). |
| Concasser | to chop roughly |
| CONCHIGLIE | Variety of pasta: seashell-shaped. |
| CONFIT | Vegetables or meat or poultry cooked & preserved in its own fat. |
| CONGEAL | To turn liquid into solid by chilling. |
| CONNECTIVE TISSUE | Tissue, which supports and binds other tissues in the lean meat of a carcass. |
| CONSERVE | Combination of fruits cooked with sugar,often with nuts and raisins added. |
| CONVECTION OVEN | A convection oven is a conventional oven with a fan or blower to circulate the hot air in the oven. The oven works by heating the food within it. It does so by transferring the heat energy in the air to the surface of the food. |
| Convection oven | A convection oven circulates hot air with a fan. |
| COOKIE CUTTER | A cookie cutter is a tool with sharp edges used for cutting cookie dough into specific decorative shapes. |
| Cookie cutter | A tool that comes in various shapes, with sharp edges that are used to cut cookie dough to form decorative figures |
| COON CHEESE | A natural Cheddar-type cheese, well aged, very sharp, piquant, almost white in color, slightly crumbly.? |
| COOPER CHEESE | A mild Cheddar from Vermont. |
| COPPA SALT | cured, sweet & fragrant neck of pork from Northern Italy. |
| COPPER ILLUSION COCKTAIL | Dry Gin, Cointreau and Campari bitter. |
| Coppia Ferrarese | Flour, lard, olive and malted mixed to make a twisted sourdough bread. |
| COPPIAFERRARESE | Twisted sourdough bread made with flour, lard, olive, and malt. |
| COQ AU VIN | A classic French chicken dish with mushrooms, onions, and bacon or salted pork cooked in red wine. |
| COQUILLE | Cooked and served in a shell. |
| Coquille | Cooked and served in a shell |
| CORDIAL AND LIQUEURS | The terms 'cordial' and 'liqueur' are often used interchangeably. They both refer to very sweet liqueur made by combining or re-distilling spirits with one or more aromatic flavourings. But there are subtle differences. Liqueurs are flavoured with flowers, herbs, seeds, roots, plants, barks or spices, while cordials are generally prepared with fruit pulp or juices. |
| CORDON BLEU | French for "blue ribbon". |
| CORE | To remove the inner portion. |
| CORN SILK TEA | Corn silk is the yellow silky strands that run the length of the ear of corn. On its own, corn silk is not food, but can be made into a tea known for its therapeutic qualities for urinary disorders. |
| CORN SYRUP | Syrup derived from cornstarch. |
| CORNBREAD | A baked or fried bread and has a golden appearance with a moist interior. |
| Cornbread | Baked or fried, with a golden crust and a moist interior. |
| CORNED BEEF | Beef cured in brine or coarse salt. |
| CORNET | A cone shaped pastry made with brick pastry which is similar to the spring roll pastry.? |
| Cornet | A cone like pastry prepared with brick pastry, highly similar to the spring roll pastry. |
| CORNHUSKER CHEESE | Natural aged Cheddar-type but softer. |
| CORNISH GAME HEN | Also called 'Rock Cornish game hen', a hybrid of Cornish and White Rock chickens. These miniature fowl are about 4 to 6 weeks old and weigh about 1 kilogram - enough for one serving. |
| COSMOPOLITAN COCKTAIL | Cointreau, Vodka Citron, Cranberry and lime juice. |
| COTTAGE CHEESE | Mild, neutral taste; soft, moist; large or small curd; white. |
| COTTAGE LOAF | The loversare madewhen largerand smaller roughly spherical balls are squashed together, forming a cottage shape. |
| Cottage loaf | Two spherical balls, one slightly larger than the other; squashed together. Resembling the shape of a cottage. |
| COTTENHAM CHEESE | English semifirm, double-cream cheese, sometimes veined with blue, that is creamier and richer than Stilton. |
| COULOMMIERS CHEESE | Velvetly-soft, delicate flavoured dessert cheese from France. When well ripened, it develops a stronger almond-like flavor. Crust is white, with a creamy interior. |
| COUPE | A shallow stemmed glass; also ice cream with the fruit and chantilly cream served in such a glass. |
| Coupe | A thin glass used to serve ice cream, fruit and chantilly cream |
| COURT BOUILLON | A broth often prepared as the cooking liquid for seafood and sometimes vegetables. |
| COUSCOUS | Couscous is a coarsely ground semolina. It is a staple grain in many North African countries. |
| COUVERTURE | A smooth chocolate, rich, creamy and high in cocoa content, best used for coating fruits,as it forms a thin shell. |
| CRABAPPLE | A small, red apple with hard, sour flesh. Best used in jams and jellies. |
| CRANBERRY SAUCE | Cranberry puree, sugar and water. |
| CRAPE | Thin pancakes made with flour and eggs, can be stuffed with cheese, asparagus, ham, spinach, eggs, ratatouille, mushrooms, artichoke or meat product. |
| Crape | Thin pancakes with stuffing inside the flour and egg dough. Variety of fillings can be included, like cheese, asparagus, ham, spinach, eggs, ratatouille, mushrooms, artichoke or meat product. |
| CREAM | To beat fat & sugar to incorporate air break down the sugar crystals to soften the fat. |
| Cream | Beating fat and sugar so that air breaks the sugar crystals and softens the fat. |
| CREAM CHEESE | American cheese. Mild, buttery, soft, smooth, white. An acid curd cheese that is very high in fat content. Highly perishable and never ripened. |
| CREAM OF TARTAR | A natural fruit acid in the form of a fine white powder used as a whiteness stabiliser in confectionery. |
| CREMA | sweet dessert or a thick creamy soup. |
| CREMA DANICA CHEESE | Very smooth, soft, triple-creme dessert cheese produced in Denmark. Superb with black cherries and cognac. |
| CREMA-AGRIA | Mexican cream. |
| Crema-Agria | Mexican cream |
| CREME BRULEE | Custard topped with a crust of caramelized sugar. |
| CREME CHANTILLY CHEESE | A soft, delicate flavored French dessert cheese. |
| CREME DE ANANAS | Pineapple flavoured liqueur. |
| CREME DE CACAO | Cocoa beans and vegetables flavoured liqueur. |
| CREME DE FRAMBOISES | Raspberry flavoured liqueur. |
| CREME DE GRUYERE CHEESE | A soft, ripened French cheese with the flavor of Gruyere but the consistency of Camembert. Delicious as a spread for crackers or as a topping for fruit. |
| CREME DE MENTHE | Mint flavoured liqueur. |
| CREME DE ROSE | Rose oil and brandy flavoured liqueur. |
| CREME FRAICHE | The original French creme fraiche is a naturally fermented and matured raw double cream. But a similar product can be?made by combining cup of sour cream with 1 cup of heavy cream and warming the mixture to 27 degree celsius.? |
| CREME FRAICHE | The mixture is then covered partially and allowed to stand in a warm place overnight. It should then be stirred and chilled and used as required. |
| CREME FRAICHE | Fresh cream that has been thickened with culturing or souring agent. |
| Creme fraiche | Fresh cream that has been set with culturing or souring agent. |
| CREOLE CHEESE | American. Soft unripened cheese made of equal parts of cottage cheese and cream. |
| CREOLE SAUCE | Sauteed onions, garlic and brunoise of capsicum. |
| Crepe | A thin pancake. |
| CREPINETTE | Fatty veil that encases the cuts of a pig. |
| CRESS | Various plants belonging to the mustard family, especially the watercress, which has a pungent-tasting leaf. |
| Crimp | To pinch together in order to seal |
| CRISP BREAD | Very dry, traditionally consist of whole meal rye flour, salt and water. |
| Crisp bread | Very dry bread, primarily made from whole wheat rye flour, salt and water. |
| CROCUS | The flower from which saffron is extracted. It is one of the most expensive spices. |
| CROISSANT DEMI-SEL CHEESE | French, double-creme dessert cheese molded in a crescent shape and lightly salt-cured. |
| Croissants | Crescent shaped French rolls |
| CROQUEMBOUCHE | A decorative cone-shaped. |
| CROQUETTE | breaded, deep fried. |
| Croquette | breaded, deep-fried |
| CROSNE | Perennial root vegetable, crisp and juicy little tubers that enhance any salad. |
| Crostini | Slices of barguette brushed or olive oil, topped with various fillings and used as a base for appetizer |
| Crostini | Slices of a bread cut into different shapes and toasted with the topping |
| CROUSTADE | pastry crust. |
| CROUSTADE | These crispy cups can each hold about a tablespoon of filling, so they're perfect for making tiny horsdoeuvres and desserts.? |
| Croustade | These crispy cups can each hold about a tablespoon of filling, so they're perfect for making tiny hors d'oeuvres and desserts. |
| Croustade | pastry crust |
| Croutons | Slices of bread which are cut into numerous varying sizes and shapes, fried and used as a garnish. |
| CROXETTI | Variety of pasta: coin or medallion-shaped. |
| CRUMB | The inside of the bread, not the crust. The consistency of the crumb depends on the ingredients for the bread: milk, buttermilk, gluten content, type of flour, grains, fat, type of sweetener,eggs, potatoes and so on. |
| CRUMPET | Flat top, small pores with chewy and spongy texture, griddle cake made from flour and yeast. Their shape comes from being restrained in the pan/ griddle by the shallow ring. |
| Crumpet | Chewy, spongy griddle cake with a flat top and small pores. Made with flour and yeast, the shape comes from being kept in the pan by the shallow ring. |
| CUBAN BREAD | Simple white bread, similar to French bread and Italian bread. |
| Cuban bread | Similar to French bread and Italian bread. |
| CUBATA COCKTAIL | Dry Gin, lime juice and Coco cola. |
| CUBEB | This is the small, reddish-brown, irregularly shaped seed of a cardamom-like plant. The seeds are contained in a brown, wrinkled, fig-shaped, dried capsule. |
| CUISINE | Cuisine includes the food as well as the manner and the style in which it is prepared and served |
| Cuisine | Style of food as well as the manner in which it is prepared and served |
| Cuisine Bourgeoise | French for dishes made for family meals without a recipe, mainly those made with braised meat |
| CUISSON | The French term used to explain culinary processes and details, especially cooking times. |
| CULLEN SKINK | Scottish thick soup made from smoked haddock, potatoes and onions. |
| CUMBERLAND SAUCE | Red currant jelly, dissolved in port, garnished with chopped and blanched shallots, julienne of orange zest, lemon juice, mustard, cayenne pepper and ginger. |
| CUMIN | A nutty flavoured seed, this spice is a member of the parsley family. |
| CURACAO | Bitter orange flavoured liqueur. |
| Curd | Yoghurt |
| CURE | Process of preserving food by either of the methods dry curing or liquid curing. |
| Cure | Process of preserving food by either the methods of dry or liquid curing. |
| CURING | A stage in the cheese making process when a cheese is left to ripen. |
| CURRY BREAD | Japanese curry is wrapped in a piece of dough, which is coated in flaky bread crumbs, and deep fried or baked. |
| Curry bread | A piece of dough which is wrapped over japanese curry, and deep fried after coating with flaky bread crumbs. |
| CURRY POWDER | Black peppercorns, cardamom, chillies, cloves, coriander seeds, cumin, fennel,fenugreek, garlic, mustard, nutmeg and turmeric. |
| CUTTING BOARDS | A cutting board is a board on which vegetables and meat can be cut while protecting the kitchen counter. They are available both in wood and plastic. |
| Cutting boards | A board on which food can be cut, so as to avoid damage to the kitchen counter. Available in wood and plastic materials |
| CYCLIC MENU | Cyclic Menu is one that changes everyday for a certain period. |
| CYCLIC MENU | e.g. Institutional menus, food festival, daily specials, special occasion menus etc. |
| CYCLIC MENU | especially , Table menus. |
| Cyclic Menu | Cyclic Menu is one that changes every day for a certain period. |
| Dab | Flatfish of the north-eastern Atlantic. It has a broken back. |
| Dab | Found in the North-Eastern Atlantic, this flat fish has a broken back. |
| Dage | An Indonesian food produced by bacteria fermentation. Dage may be prepared from various kinds of seeds. Made from the presscake left after oil excretion from groundnuts or other nuts or from other vegetables waste. |
| Dage | A food of Indonesian origin, made by the process of bacteria fermentation; from a variety of seeds. It uses the byproduct of nuts like the groundnut, or vegetable waste, after they have been pressed to derive oil. |
| Dal | Split pulse used extensively in Indian cuisine |
| Dal | Prominent in Indian Cuisine; Split pulse. |
| Dalia | Broken grain, like wheat, Rice, Bengal gram etc |
| Dalna | It used for a dish of mixed vegetables in a thick gravy and seasoned with ground spices and clarified butter or ghee. |
| Dalna | Mixed vegetables with thick gravy and seasoned with ground spices and ghee. |
| Damper | Wheat flour dough baked in Charcoal. |
| Dampfnudel | A dense bread with a white surface, moist in texture. |
| Damson | Oval plum Has astringent taste |
| Damson | Oval plum |
| Dandelion | Wild plant, relative to Chicory. Leaves, roots and flowers are edible |
| Dandelion | From the Chicory family, a Wild plant with edible Leaves, roots and flowers |
| Danish pastry | Yeast dough made with milk and eggs, into which butter has been folded by a method similar to that employed for making croissants. Before baking pastry is cut into small sheets and filled of various fillings. |
| Danish Pastry | A technique similar to that of making croissants, Yeast dough made with milk and eggs; with butter folded to it. It's cut into small sheets and typically filled with a variety of fillings |
| Darne | A slice with bone, center section of large fish. |
| Darne | A slice of a large fit with an inclusion of the bone of the center section. |
| Dashi | Japanese soup stock is made by simmering flakes of dried bonito and pieces of giant kelp. |
| Dashi | Flakes of dried bonito simmered to make Japanese soup stock, with pieces of giant kelp added |
| Daube | French culinary term, indicating either a method of cooking or a type of dish. |
| Daube | French culinary term, meaning either a way of cooking or a style of dish. |
| Deep Fry | To cook submerged in hot fat |
| Deglaze | To dissolve or dilute the concentrated juices in the pan in which meat, poultry, fish, or game has been roasted or braised; the liquid may be stock, wine, cream, or fruit or vegetable juice. |
| Deglaze | Diluting the concentrated juices in the pan where meat, poultry, fish or game is roasted or braised; commonly with stock, wine, cream or juice from fruits or vegetables. |
| Deglaze | Swirling liquid in a saute pan. |
| Demijohn | large bottle of basket of local wine. |
| Demijohn | a bulging narrow necked bottle that can hold 3 to 10 gallons of liquid, usually kept in a wicker cover. |
| Denaturation | In a food context, describes what happens to protein as a first result of being heated (or as a result of acidification, or of violet agitation, or of being cooled below a critical temperature. |
| Denaturation | Culinary term, to describe the reaction of protein at the initial process of being heated; or a result of acidification, violet agitation, or being cooled beyond a temperature that is critical |
| Dewberry | Smaller fruits with fewer and larger duplets which are covered by a purple bloom. |
| Dewberry | Small fruits with few large duplets, with a purple bloom covering it. |
| Dhal | De- husked and split lentils. |
| Dhansak | Indian meat cooked with vegetables and lentils |
| Dhansak | Indian dish; meat cooked with vegetables and lentils. |
| Dhenki | Foot-pounder for de-husking paddy |
| Dhokla | Mix of Rice flour and besan, fermented overnight with curd and steamed in slabs. |
| Dibs | Refers to thick sweet syrup made by boiling down grape juice. |
| Dibs (Arabic) | Sweet, thick syrup made from boiling grape juice. |
| Dice | To cut into small cubes. |
| Dietetics | Study of food in promotion and maintenance of health. |
| Dinkelbrot | Bread made up of 90% coarse meal |
| Dinuguan | It is a stew of meats-variety and otherwise cooked in blood, vinegar, garlic and hot peppers. |
| Dinuguan (Fillipino) | Cooked in blood, vinegar, garlic and hot peppers, a meat stew. |
| Diples | Thin strips of dough tied, folded into bows or loops and deep-fried, then dipped in honey syrup and topped with chopped nuts |
| Diples | Strips of dough tied, folded into bows or loops, deep-fried, dipped in honey syrup and topped with chopped nuts |
| Dittander | Type of herb. Pepper grass |
| Dittander | Type of herb; Pepper Grass |
| DOC | Denominazione di Origine Controllata |
| DOCG | Denominazione di Origine Controllata e Garantita |
| Dock | Thumping or punching into dough with a smooth round, pencil sized stick; thus forming vertical impression and allowing for gases to escape during baking. |
| Dogfish | A name given in a loose way to many of the smaller species of shark in many different languages. |
| Dogfish | A common name given to the smaller varieties of shark species in different languages. |
| Doggy bag | Food served but not consumed, taken home in a bag. |
| Doggy bag | Food served and packed in a bag, not consumed immediately. |
| Dolmades | Served chilled as an appetizer. Grape leaves (also known as vine leaves) stuffed with rice, pine nuts and herbs and other seasoning. |
| Dolmades | Grape leaves or vine leaves stuffed with rice, pine nuts and herbs and other seasoning. |
| Domato Soup | Tomato soup. |
| DomatoSoupa | Tomato soup. |
| Doner kebab | Thin slices of marinated lamb packed tightly onto a vertical spit to form a solid mass and thus roasted, pieces of meat being cut off the outside as it browns. |
| Doner kebab | Thin slices of marinated meat packed on a vertical spit with the help of its fat, forming a big, solid mass. Pieces of meat are shaved down as the outer layer of the meat. Thin slices of marinated lamb packed tightly onto a vertical spit to form a solid mass and thus roasted, pieces of meat being cut off the outside as it browns. |
| Dosa | Thin Pancakes made with a fermented batter of black gram lentil and rice, in a griddle plate |
| Dosa | A rice and lentil pancake, crispy on the surface but slightly spongy inside.. Accompanied with withsambhar and coconut chutney. |
| Dosa | Thin Pancakes made in a pan, with a fermented batter of black gram lentil and rice |
| Dosa | A pancake made from rice and lentil. A crispy outer surface with a slightly spongy texture within; traditionally served with sambhar and coconut chutney. |
| Dot | Scattering small amount of butter, nuts, chocolate etc., over the surface of the food. |
| Doughnut | A deep fried ball or ring of soft dough, sometimes enriched with eggs, leavened with yeast or baking powder and often sprinkled with fine sugar afterwards. |
| Doughnut | A ball or ring of soft dough deep fried. It can be bettered with eggs, softened with yeast or baking powder, and commonly sprinkled with powdered sugar afterwards. |
| Dowels | Hardwood cylindrical without handles used to rolling out dough |
| Dredge | To coat with crumbs, flour, sugar or corn meal |
| Drisheen | Blood pudding made from beef and sheep blood. |
| Drumstick | Pods that are long and have soft inner seeds. |
| Drupe | Category of fruits having flesh surrounding a single stone which is called a nut if edible. Examples: almond, apricot, cherry, mango, olive, peach and plum. |
| Drupe | A collective category term for fruits with a single stone or seed around the flesh. The stone is called a nut if edible. Example: apricot, almond, cherry, mango. |
| Duqqa | Sesame, coriander seeds, cumin, salt, pepper and hazelnuts pounded together. |
| Duqqa | Sesame, cumin, salt, pepper, coriander seeds, cumin, salt, pepper and hazelnuts pounded together. |
| Dusting | Coating with sprinkling of sugar, spices, flour etc., |
| Duxelles | Chopped mushrooms sauteed in butter with onions, shallots and flavoured with herbs. |
| Duxelles (French) | Onions and shallots in butter used to Sautee chopped mushrooms, flavored with herbs. |
| Egg slicer | A tool designed to cut perfect slices of hard boiled eggs with thin wires.Its has a slotted base to hold the egg and a hinged plate of wires or blades that can be closed to slice the egg. |
| Egg slicer | A tool with thin parallel wires to provide perfectly sliced hard-boiled eggs. A slot for the egg to be held, and another plate with the wires are hinged to it, that slices the eggs as you close the plate |
| Empanada | Various food items are covered with bread dough and cooked.. |
| Empanada | Food items covered with bread dough and then cooked. |
| Emulsion | Not a mixture but a blend of two liquids usually with different consistency where one forms tiny droplets which are evenly dispersed in the other. |
| Emulsion | A blend of two liquids with different consistency where tiny droplets are formed, and evenly dispersed in the other, unlike a mixture. |
| Emusion | Blending of two immiscible liquids |
| En Papillote | Cooking food in its own vapour by using aluminum foil or leaf |
| Enokitake | A convex cap long thin mushroom |
| Ensaimada | A sweet, airy yeast bun of Majorca made with the pork lard of highest quality |
| Ensaimada (Spanish) | An airy, sweet yeast bun made containing the highest quality of pork lard. Originated in Majorca. |
| Ensalada | Salad |
| Epazote | Mexican herb, with a very strong flavor. Older leaves have a strong flavor and younger ones have mild flavor. |
| Epazote | Mexican herb, with a very strong flavor. The intensity of the flavor increases with age. |
| Epicure | In the Food and Beverage context, best food and wine It is a term derived from the Greek philosopher Epicures. |
| Escabeche | Fried fish or chicken marinated with vinegar, other ingredients and served cold. |
| Escabeche | Served cold, fried chicken or fish which has been in marination in vinegar. |
| Etame | Cone shaped strainer with a fair and soft mesh |
| Explorateur | French triple creme cheese. Made in a thick disc shape and has a white bloom on its rind. Has a creamy texture and flavor. |
| Explorateur | French triple creme cheese. Made in the shape of a thick disc shape and a white bloom on its rind. Has a creamy texture and flavor. |
| Extracts | Concentrated flavorings derived from an ingredient. |
| Extracts | Concentrated flavorings extracted from an ingredient. |
| Fadge | Mashed boiled potatoes, flour and seasoning, made into round cakes and grilled. |
| Fadge | Grilled round cakes made from mashed potatoes, flour and seasoning. |
| Faggot | A mixture of pork offal- liver, lungs, spleen etc. |
| Fajitas | Cut of meat into strips |
| Fakkes | A lentil soup in tomato base. |
| Falafel | Patties made from chickpeas, onion, garlic, parsley, coriander, cumin, flour, salt and pepper. |
| Falafel | Chickpeas, onion, garlic, parsley, coriander, cumin, salt, flour, pepper mixed and made into patties, deep fried and commonly served with pita bread. |
| Falooda | A cold dessert popular in India, made from mixing rose syrup, vermicelli, sweet basil seeds, and pieces of jelly with milk, often topped off with a scoop of ice cream. |
| Farfalle | Bow-shaped pasta. |
| Farl | Bread similar to French baguette |
| Fasolatha | Tomato based navy bean soup |
| Fat | Any cooking medium like ghee, butter and the hydrogenated oils. |
| Fatoush | Lebanese salad of garden greens, cheese and tossed bread croutons |
| Fattoush | Cubed cucumber, tomato, iceberg, onion and herbs with vinaigrette |
| Fecula | General term for a starch which has been rendered more or less pure by washing in water, as opposed to flour or farina, which contains protein and other substances from the original plant. Most ordinary starches such as tapioca and corn flour are feculas. |
| Fecula | Common name for starch that has been made more or less pure by washing in water instead of flour or farina; which contains protein and other substances from the origin plant. Common starches like tapioca are fecula. |
| Fejioada | Sliced meats with a platter with side dishes of beans, rice, kale, etc |
| Feni | Distilled liquor made from the fruits of cashew. |
| Fermentation | The process of sugar and starches acting in the dough to produce carbon dioxide gas and alcohol, resulting in expansion of the dough. |
| Fesenjan | Persian poultry or meat balls stew made from pomegranate juice and walnuts. |
| Fesenjan | Stew contain Persian poultry or meatballs, with pomegranate juice and walnuts. |
| Feta | A Greek cheese. Feta is traditionally made from sheep's milk or sheep's and goat's milk mixed. It is made in large blocks which are salted, sliced and salted again and packed into containers in which the cheese matures for about a month in the salty whey. |
| Feta | A Greek cheese. Traditionally made from either a mixture of the milk of goat and sheep, or exclusively from sheep's milk. It's formed in large blocks and then salted and sliced; and salted again before it is packed in containers. The containers help the cheese mature, for a month in the salty whey. |
| Fibre | A term for the indigestible constitutes of food. Among the most important of these is what is called roughage. It is primarily carbohydrate. |
| Fibre | The indigestible constitute of food. The most important of these are roughage, which is mostly carbohydrates. |
| FIFO | First in First out |
| Figgy pudding | A steamed or baked pudding made from figs, apples, carrots, breadcrumbs, flour, butter, eggs and brown sugar. |
| Figgy pudding | A pudding made by baking or steaming figs, apples, carrots, breadcrumbs, flour, butter, eggs and brown sugar. |
| Fines herbes | French term for a mixture of chopped fresh culinary herbs. |
| Fines herbes | Mixture of chopped fresh culinary herbs; French. |
| Finger lime | It is the fruit of a shrub or small tree found in the rainforest regions of North-East Australia. It belongs to the citrus family. The near cylindrical fruits are about 6cm long and may remain green even when ripe. |
| Finger lime | Fruit found in the shrub found in the rainforests of North-East Australia. A part of the citrus family; these fruits are cylindrical shape at about 6 centimetres long, and happen to remain green ever after ripening. |
| Finikia | Also known as Melomakarouna. Oblong, honey-dipped cookies coated with chopped nuts |
| Finikia or Melomakarouna | Oblong, honey-dipped cookies covered with chopped nuts |
| Fisnogge | Jewish calf's foot jelly. |
| Five grains of china | The 'five grains' are Chi (setaria millet) Shu (panicum millet) Tao (rice), Mai (wheat and barley) Shu (legumes). |
| Five grains of China | The 'five grains' are: Chi (setaria millet); Shu (panicum millet); Tao (rice); Mai (wheat and barley); Shu (legumes) |
| Five spice | A Chinese ground spice mixture that consists of star anise, fennel, cloves, cassia (Chinese cinnamon) and Sichuan pepper. |
| Five spice | Star anise, fennel, cloves, cassia (Chinese cinnamon) and Sichuan pepper mixed to form a ground spice mixture |
| Flan | An open short-crust pastry or sponge case containing a filling (sweet or savoury). |
| Flan | A pastry with an open crust, or a sponge case with a filling that could be sweet or savoury |
| Flatbread | A flat circular bread |
| Flautas | Stuffed, rolled deep fried tortillas. |
| Floating island | A cold dessert consisting of round, flattish, baked meringue 'island' floating on a sea of custard. |
| Floating island | A dessert made of an 'island' that is a round, baked meringue that is 'flat', on a 'sea' of custard |
| Florentine | A dish containing spinach. A dish garnished with spinach. |
| Florentine | A dish containing spinach. |
| Flummery | A dish made by soaking fine oatmeal in water for a long time and then boiled and stirring the liquid until it is almost solid. |
| Flummery | Soaking fine oatmeal in water for a length of time, and stirring it while boiling until the liquid has almost been solidified |
| Focaccia | A flat bread topped with different herbs |
| Focaccia | Onion and olive bread |
| Foie gras | Goose or duck liver pate |
| Foiegras | Goose or duck liver pate. |
| Fold | To mix two or more ingredients together with a cutting and folding motion. |
| Fondant | A mixture of sugar, water and glucose boiled to the soft-ball stage. |
| Fondant | A mixture of sugar, water and glucose boiled to the texture of a soft-ball. |
| Fondue | The French for melted, is the name of a Swiss dish made of melted cheese. |
| Fondue | French for melted; Swiss dish made from melted cheese. |
| Foo-Foo | The most common name for the starchy pastes popular in most of W. Africa may be made from any fibrous vegetable. Foo-Foo is made from Yam, Plantain, Cassava, Taro, Sweet Potato or Maize. |
| Foo-Foo | Widely used as the name for a starchy paste. Popular in West Africa, it can be made from any fibrous vegetable.Foo-Foo is made from Yam, Plantain, Cassava, Taro, Sweet Potato or Maize. |
| Fool | A simple mixture of mashed fruits, raw or cooked as appropriate with whipped cream. |
| Fool | A blend of mashed fruits that may be raw or cooked accordingly, and whipped cream. |
| Fougasse | Bread sculpted in the shape of an ear of wheat. |
| Foul | Arabic rice and bean stew dressed with olive oil and lemon juice. |
| Fourme | A French word for mould (in the sense of a shaping mould, not a micro organism) appears in the name of some cheese molded to shape. |
| Fourme | French for mould (the shape); appearing as the name of some cheese that are moulded to shape |
| Fraise | A medieval term referring to something of the general nature of pancake made with batter and fried. |
| Fraise | A medieval term for something in the nature of a pancake that has a batter which is fried |
| Frangipane | A custard tart flavoured with pounded almond and pistachio. |
| Frangipane | A custard tart flavoured with ground almond and pistachio. |
| Freekeh | Roasted green wheat, a specialty of Arab countries. |
| Freekeh (Arabic) | Roasted green wheat, a specialty of Arab countries. |
| French bread | Is made mainly with soft wheat. It absorbs less water, giving a drier loaf and raises less. It is not meant to be buttered. |
| French bread | Made mainly with soft wheat. It's drier as a result of lesser water absorption, and is less raised. French bread is not meant to be buttered |
| Friandises | Word meaning delicacy Usually a small item of sugar confectionery or a little cake served after the meal along with the coffee and eaten with the fingers. |
| Friandises (French) | Word meaning delicacy. Usually a small confectionary or a little cake that is served after a meal; commonly with coffee, meant to be eaten with the fingers |
| Fricandeau | Slices of meat fried or braised with a sauce. |
| Fricassee | Fricassee- A white light stew made with meat or poultry or game or vegetable. |
| Fricassee | A light, white stew that can be vegetarian or non-vegetarian |
| Frigate mackerel | Also known as 'bullet mackerel' - from the tuna family |
| Frigate mackerel | Member of the Tuna Family; Also known as 'bullet mackerel' |
| Frijoles | Beans |
| Frittata | It is cooked on one side and flipped over so both the top and the bottoms are golden brown. |
| Frittata | Cooked on one side and then tossed over so both the top and the bottoms are of a golden brown. |
| Fritter | Food item coated in batter and deep fried. |
| Fromage frais | A smooth, light, white cheese, that is slightly fermented with varying fat content. |
| Fromagefrais | A fresh creamy, smooth white cheese, lightly fermented and of varying fat content sometimes almost pouring. |
| Frumenty | Porridge made from wheat, the name is derived from the classical Latin Frumentummeaning corn. |
| Frumenty | Wheat porridge, the word is of classical Latin origin, Frumentum meaning corn. |
| Frybread | Flat dough leavened with yeast or bicarbonate of soda, deep or shallow fried in oil or shortening. |
| Frybread | Cooking in hot fat. |
| Fudge | A grainy textured sweetmeat made from sugar, milk and butter boiled to the soft ball stage and then beaten up. |
| Fudge | A sweetmeat made from sugar, milk and butter, that is boiled to a soft ball texture and beaten up. Grainy in texture |
| Fugu | Japanese delicacy, name for some species of blowfish. |
| Fugu | Japanese delicacy, name for some species of blowfish. |
| Fumet | Reduction of cooking liquor of fish or vegetable stock. |
| Funnel | A funnel is used to transfer large amounts of liquids from a bigger container to smaller ones like bottles. They avoid spillage. |
| Funnel | A conical device ideal to transfer large amount of liquids to smaller containers, to avoid spillage |
| Galaktoboureko | Phyllo filled with custard sauce and topped with a light honey/sugar syrup |
| Galaktoboureko | Phyllo stuffed with custard sauce and topped with a light honey/sugar syrup |
| Galette | A cake made with potatoes/ rice. |
| Gardumba | Lamb intestines rolled into a sausage |
| Garlic press | A garlic press is a piece of kitchen equipment that crushes garlic efficiently by forcing them through a small grid of holes. They are a quick alternative to mincing garlic with a knife. |
| Garlic press | Kitchen equipment that crushes garlic optimally by pushing them through a small mesh of holes. A more efficient alternative to mincing garlic with a knife, and also retains the oil |
| Garnish | To decorate the food |
| Gazpacho | Gazpacho is a soup made of raw blended vegetables and served cold, originating from the southern Spanish region. |
| Gelato | Italian Ice Cream usually prepared from egg based custard using whole milk or cream. |
| Ghanto | Different vegetables are chopped or grated and then cooked with phoron and other ground spices. |
| Ghanto | Vegetables chopped or grated with phoron and other ground spices. |
| Giouvetsi | Greek casserole or baked in the oven |
| Glace | To coat with a thin layer or sugar syrup |
| Glace de viande | French for 'meat' and Glace means 'to glaze', so the term Glace de viande means glaze the meat |
| Glaze | A polished finish given to dishes by coating with syrup |
| Gluten | A tough elastic protein that gives dough its strength and ability to retain gas. |
| Glutinous rice | Sweet, sticky, or waxy rice; broad, short grains in white, brown, or black |
| Glykismata | Desserts |
| Gnocchi | Italian dumplings made of flour, potato & egg |
| Gonkura/Gongura | Tall plant whose leaves are used for chutney & curry. |
| Grapefruit | Very similar to sweetlime, having bitter juice. |
| Grappa | strong digestive wine |
| Grate | To rub food on a grater and thus break it into tiny pieces. |
| Grate | Reducing to small pieces. |
| Grater | A grater is a kitchen utensil with sharp perforations. Available in different sizes of grating slots and are useful in preparing a variety of dishes. |
| Grater | A grater is a kitchen utensil with sharp perforations. Different sized grating slots are useful in preparing a variety of dishes |
| Gratinate | Grilling under the dry heat |
| Gravy | Deriving juice from vegetables during and after cooking. |
| Gribhiche | Cold sauce made with chopped hard boiled eggs, herbs, onion & capers. |
| Griddle | Cooking on Heavy cooking surface. |
| Grill | Cooking in open fire. |
| Grill pan | A heavy metal pan used to grill foods. |
| Grind | To rub something until it becomes powder (eg. in the mixer). |
| Guacamole | Fresh salsa made from avocados, chopped tomatoes, sour cream, lime juice and peppers. |
| Gugelhupf Pan | White pan with round bottom and decorative pattern on the sides |
| Gulab Jamun | Khoya & paneer dumplings deep fried till dark brown and soaked in sugar syrup. |
| Gur | Jaggery |
| Gyro | Thin slices of meat are seasoned with herbs and spices and served in sandwich form in pita bread along with tomatoes and onions. |
| Gyro | Seasoned slices of meat seasoned served in pita sandwich form along with tomatoes and onions. |
| HACCP | Hazard Analysis Critical control Point |
| Halal | Food processed / cooked as per Islamic dietary laws. |
| Hallulla | Staple in Chilean sandwiches, a flat round bread baked with fat. |
| Haloumi | Made from sheep's milk, a semi soft and not very salty cheese. |
| Handi | A utensil used in Indian cooking. Usually made of brass and coated with tin, the handiis deep and its neck is narrower that its base. |
| Handi | An Indian cooking utensil. Primarily made of brass with a tin coating, the handi has a narrow neck with a base that is wider than the neck |
| Haram | Food that are prohibited as per Islamic dietary laws. |
| Hardebrood | Two layered dry flatbread. Each layer is as thick as a pancake, and is connected at the dents. |
| Hardtack | A basic cracker or biscuit made with flour and water. |
| Haute cuisine | Means superior cooking, the finest quality of food served in an elegant and elaborate manner |
| Hearth | This is the flour of the deck oven. |
| Hickory wood | King of barbeque wood that is strong and hearty; perfect for pork shoulder and ribs; enhances any red meat or poultry. |
| Himbasha | Flavored with ground cardamom, a slightly sweet bread. |
| Hoecake | Made from white or yellow cornmeal and mixing it with salt and hot water or milk. The cornmeal gruel is fried, and sometimes sweetened. |
| Hojas | Dried cornhusk used as a raping for tamales. |
| Hominy | Maize treated with lye |
| Horiatiko Posmi | Bread made from cornmeal and whole meal flour. |
| HoriatikoPosmi | Bread made from cornmeal and whole meal flour. |
| Hors d'oeuvre | Appetizers; small savory tidbits hot or cold, meant as starters. |
| Huachinango | Red snapper |
| Huevo | Eggs |
| Hummus | A dip made with chick peas, tahini, olive oil, garlic and lemon. |
| Hummus | Levantine dip or spread made from cooked, mashed chickpeas or other beans, blended with tahini, olive oil, lemon juice, salt and garlic |
| Hushpuppy | Deep fried or baked corn meal dough dumplings. |
| Icing | Process of covering with sugar or the coating itself. |
| Idiappam | String hoppers made with rice flour are served with coconut milk/kormas/gravy curry/chutneys |
| Idiappam | Strings of rice flour served with coconut milk/kormas/gravy curry/chutneys. |
| Idi-appam | Fine noodle of a mash of rice grits. |
| Idli | Steamed cakes made from rice and black gram lentil batter |
| Idli | A round, white, steamed cake, made from rice grit & urad dal, ground together and kept overnight for fermentation. |
| Infusion | Steeping into aromatic liquid. |
| Insalata mista | wild young lettuce leaves of different shapes and colors topped with a vinaigrette dressing |
| Insalatamista | wild young leaves of many shapes and colors of lettuce served with a vinaigrette dressing |
| Jamaica | Red hibiscus flower for flavouring. |
| Jambu | Rose-apple. |
| Jhal | This is used to cook meat. The meat is first fried lightly and then cooked in a light sauce of ground chillies, mustard and panchphoran. |
| Jhal | Lightly fried meat, tossed with a light sauce of ground chillies, mustard and panchphoran. |
| Jhol | A stew -the fish, meat or vegetable is prepared in a stew kind of preparation and served with rice. Jhol preparations are usually made during summers as it is very light on palate and also very nutritious. |
| Jhol | Meat prepared in a stew kind of preparation and served with rice. |
| Jholi | Gravy made from curd and is thick in consistency. |
| Jicama | Root vegetable. |
| Johnnycake | Fried cornmeal gruel, made from white or yellow cornmeal mixed with salt and hot water or milk, and sometimes sweetened. |
| Jowar | Type of grain like wheat. |
| Juniper Berries | Bluish black aromatic berries found dried and are bitter to eat raw. |
| Jus | Roast gravy diluting with water or wine |
| Kadai | An iron utensil of Indian origin resembling a wok. Used to cook food with minimal water, or ideally to deep fry as well |
| Kadaif | Shredded dough filled with chopped nuts and cinnamon and topped with honey/sugar syrup |
| Kadaif | Shredded dough stuffed with chopped nuts and cinnamon and tossed in honey/sugar syrup |
| Kadhai | Traditionally made of iron, a kadhai is an Indian wok that is used to cook food with little or no water at all. They are also ideal for deep frying. |
| Kadhi | Spiced and diluted curd mixed with besan. Sometimes deep fried pulse ball added. |
| Kafuli | Thick gravy based preparation made from green leafy vegetables. |
| Kafuli | Thick gravy made from green leafy vegetables. |
| Kahwa | Aromatic Kashmir tea with cardamoms and almonds brewed in a samovar. |
| Kalamata Olives | Almond shaped Greek olives |
| Kalia | Rich preparation of vegetables, fish or meat. Gravy is made using onion paste, ginger garlic paste, tomato puree and garam masala cooked in a lot of oil and ghee or clarified butter. |
| Kalia | Vegetables, meat and fish made using onion paste, ginger garlic paste, tomato puree and garam masala cooked in a lot of oil and ghee. |
| Kappa | Dish of spinach cooked in curd. It is flavoured using different spices and rice paste is added to it to give it a thick consistency. |
| Karela | Bitter Gourd |
| Karidopita | Almond and walnut dark cake topped with a light honey/sugar syrup |
| Karidopita | Almond and walnut dark cake topped with light honey/sugar syrup |
| Kassa | Meat is first grilled in mixture of spices like onion, ginger, garlic, chilli powder, turmeric powder and cumin powder and then put into a thick gravy. |
| Kassa | Meat, first grilled with spices like onion, ginger, garlic, chilli powder, turmeric powder and cumin powder, and then put into a thick gravy. |
| Kasseri | Creamy farm cheese. |
| Kasseri | Farm cheese, creamy in texture. |
| Kefalotyri | A mild cheese made from sheep's or cows milk. |
| Kefteidakia | Fried beef meatball |
| Kesar | Saffron |
| Khand | Sugar in the form of large crystals, also called misri. |
| Khandsari | White or dark brown rosk sugar or Khand. |
| Khas Khas | Poppy seed |
| Kheema | Minced meat (lamb or chicken) |
| Khoya | Dried, concentrated milk |
| Kibbeh | Ground meat mixed with bulger wheat and cooked in oval-shaped patties or as a large cake. |
| Kitchen shears | Kitchen shears are scissors that are used in the kitchen to cut dry fruits, snip herbs and trim the fat from poultry and meat. ‰ÛÓ to trim fat from poultry and meat. |
| Kitchen shears | Scissors that are intended to be used in cooking processes like to trim the fat from poultry and meat, to snip herbs, to cut dry fruits, etc |
| Knead | Work the mixture in dough. |
| Kneidlach | Dumplings |
| Kolokithia gemistaGreek | Zucchini full of ground beef, rice and avgolemono sauce |
| KolokithiagemistaGreek | Zucchini stuffed with ground beef, rice and served with avgolemono sauce |
| Kolokithokeftedes | Zucchini fritters |
| Kopanisti Mykonou (Greek) | Salty and spicy cheese made from cow or sheep's milk or made by using both. |
| KopanistiMykonou | Cheese made from cow or sheep's milk or made by using both. It is salty and spicy in taste. The process of coagulating milk is same as is used for preparing Feta with only difference being that the period for coagulation is longer. |
| Korma | Cooking meat or chicken in a mild yoghurt based sauce and ghee. |
| Kosher | Foods that meet the requirements of a strict set of dietary rules laid out in Jewish law. |
| Kosher Meats | Slaughtered to comply with religious laws, where the animals must be killed with a single stroke of a knife and then fully bled. All the veins and arteries must be removed from the meat |
| KOT | Kitchen Order Ticket |
| Kotosoupa | Chicken soup topped with a creamy lemon sauce. |
| Koulourakia | Golden coloured , crisp, cookies covered with sesame seeds |
| Koulourakia | Golden colour crisp, cookies coated with sesame seeds |
| Kounoupidi Tiganito | Batter fried Cauliflower |
| KounoupidiTiganito | Batter fried Cauliflower |
| Kourabiedes | butter cookies topped with powdered sugar |
| Kourabiedes | butter cookies tossed with powdered sugar |
| Kremithosoupa | A clear onion soup |
| Kugelhupf | Yeast dough, soft in texture. Contains raisin, almonds, kirschwasser cherry brandy, some dough also with candied fruits, sometimes filled often with layer of sweetened ground poppy seeds. |
| Kulfi | An ice cream made of condensed milk, dried nuts and saffron |
| Kuzambu | A gravy dish that has vegetables and/or lentil stewed with spices, with or without coconut milk. |
| Kuzhambu | A gravy dish that has vegetables and/or lentil, spices, with or without coconut milk. |
| Lachanodolmades | Cabbage leaves stuffed with beef, rice and served with avgolemono sauce |
| Lachanodolmades | Cabbage leaves filled with beef, rice and served with avgolemono sauce |
| Laddu | Indian sweet made with thick jaggery or sugar syrup. |
| Ladle | A ladle is type of serving spoon. It has a long handle and a deep cup shaped bowl. It is ideal for serving or transferring liquids like soups, stews and sauces from a pot to a bowl. |
| Ladle | A type of spoon used to serve. A long handle and a deep cup shaped bowl makes it ideal to use to serve soups, stews and sauces |
| Lesu | Made by stuffing Madua flour into a dough made from wheat flour and a lot of ghee or clarified butter is applied to it while erving. |
| Lesu | Madua flour stuffed in dough made from wheat flour, and a lot of ghee is applied to it while serving. |
| LIFO | Last In first out |
| Lime cream | Sour cream. |
| Litchi | Spiny red fruit with sweet pulpy aril. |
| Loaf pan | A loaf pan is a narrow rectangular mould that is used for baking breads and meatloaves. |
| Loaf Pan | A narrow rectangular mould or tray, used to bake breads and meatloaves. |
| Loin | A joint of lamb, veal, pork or mutton that includes some of the ribs. |
| Loquat | Yellow-orange fruit, popular in China & Japan. |
| Loukoumades | Deep-fried honey balls topped with honey. |
| Loutzoukaxia | Variation on lentils. |
| Madua ki Roti | Chapatti or roti made from a cereal called Madua. |
| Maduaki Roti | Chapatti or roti made from a cereal called Madua. It is considered very healthy. |
| Magret | Boneless duck breast, cooked rare like a steak with the skin along with fat still attached. |
| Mahashali | Buddhist era's pulpy quality rice. |
| Mahua | Tree whose fruits contain high sugar level, used for alcohol production |
| Maiz | Dried corn |
| Makki | Coarsely ground flour of Maize. |
| Mandoline cutter | Slicer with adjustable lever for different thicknesses. It is used to cut slices of various thicknesses, juliennes, gaufrettes and batonnet |
| Manouri | Made from sheep's or goats milk whey, a soft unsalted cheese. |
| Manouri | Made from sheep's or goat's milk whey, a soft unsalted cheese. |
| Mantou | Milled wheat flour, water and leavening agents made into a bread. |
| Maple Wood | Mildly smokey and sweet wood for poultry, ham, and vegetables. |
| Marathopsomo | Fennel flavoured bread |
| Marides | Fried white bait |
| Markook | A flatbread baked in a dome or a convex metal griddle. |
| Marmite | French dish or earthenware covered pot |
| Marraqueta | Made with flour, salt, water and yeast, commonly found in Chile. |
| Masa | Corn dough used for tortillas, tamales and other dishes. Corn kernals cooked with lime and pounded in a stone grinder |
| Masala Vada | Mix of lentils, onion, green chilies, fresh coriander leaves and garlic ground coarsely, made into fritters and deep fried |
| Masala Vada | Lentils, onion, green chillies, fresh coriander leaves and garlic ground tossed together into fritters and deep fried |
| Masher | Used for mashingfood items such as boiled potatoes. |
| Masher | Used for mashing food items such as boiled potatoes. |
| Masoor | Pink color lentils |
| Massa Sovada | Round shaped bread combining milk, sugar or honey |
| Mattar | Green Peas |
| Matzo | A Jewish tradition during the passover holidays where they consume this unleavened bread. |
| Maze/Mezzo | Snacks or appetizer in |
| Measuring spoons | Measuring spoons are those which are used to measure small amounts of ingredients such as oils, spices and other powders. The most commonly used sizes are the teaspoon and tablespoon. |
| Measuring Spoons | Spoons of various sizes which are used to measure small amounts of ingredients. Universally used sizes are the tablespoon and the teaspoon |
| Meat mallet | A meat mallet is a handy tool that is used to pound the surface of the meat and tenderize it. |
| Meat mallet | A handy tool used to tenderize the meet by pounding the surface. |
| Meat thermometer | Used to measure the internal temperature of meat and poultry especially in dishes like steaks and roast. They are also the most reliable and accurate way of determining if a roast is cooked through or not. |
| Meat thermometer | Used to measure the internal temperature of meat and poultry especially in dishes like steaks and roast. One of the more reliable ways of knowing the level to which the food has been cooked |
| Meen | Tamil term of Fish |
| Melitzanosalata | Egg plant puree |
| Melizana papoutsaka | Eggplant stuffed with ground beef with tomato sauce and cheese |
| Melizanapapoutsaka | Eggplant stuffed with ground beef with tomato sauce and cheese |
| Melogara | A savoury of various lentils and vegetables |
| Melomakarouna | Oblong, honey-dipped cookies covered with chopped nuts |
| Melon baller | A small spoon like tool that scoops melon into perfect balls. |
| Melon Baller | Similar to a scooper for ice cream, A melon baller takes the flesh of a melon to form perfect balls |
| Melonpan | Bread that looks like a rock melon, with a n enriched with a layer of crisp cookie dough. |
| Mesquite wood | A wood with a smoke that turns from tangy to bitter over an extended cooking time. |
| Mezethes | Small savory appetizers |
| Mezze | A small dishes served as appetizers in the Middle East. |
| Michetta | A hollow or bulgy Italian white bread. |
| Minestrone | tomato based vegetable and pasta soup |
| Misti Dol | Sweet Yoghurt from Bengal. |
| Mixing bowl | A deep bowl for mixing ingredients together.It should have enough high sides to prevent splattering when hand held blenders are used. |
| Mixing bowl | A deep bowl that is used to mix ingredients together; with high sides to avoid splattering and spilling in the process. |
| Mizithra | Soft and hard varieties; made from sheep's or goats milk whey |
| Mizithra | Soft and hard varieties of food; made from sheep's or goat's milk whey |
| Mole | Salsa made from a paste of chilies, peppers, pimentos, avocados, chocolates and other ingredients |
| Mollie | Coconut flavored thin fish curry from Kerala. |
| Molocajete and Tojolote | Mexican mortar and pestle made from heavy black basalt. |
| Monkey bread | Cinnamon sprinkled soft bread |
| Monkey Dish | Rumoured to be a bowl the size a monkey would use or originally made from a monkey's skull or a shallow bowl the size of a monkey's hand |
| Monte Bianco | dessert consisting of chestnut puree, cream and Strega. |
| Monte Bianco | dessert consisting of chestnut puree, cream and Strega |
| Morel | Mushrooms having a honeycomb design with conical cap typically very strong in flavor, sold dry. |
| Morel Dust | A powder obtained from ground morels |
| Mortadella | large smooth textured sausage prepared from pork, fats and spices. |
| Mortadella | Big portion of smooth textured sausage made from pork, fats and spices. |
| Mortar & pestle | The mortar is a deep heavy bowl with rounded edges to prevent spillage while pounding and the pestle is a heavy club shaped object whose head is used to crush or pound various herbs and spices - helps to release the most flavors from herbs and spices. |
| Mortar & pestle | The mortar is a deep, heavy bowl with rounded edges; that avoids spilling while pounding with the pestle, that is a heavy club shaped object, with the head being used to crush or pound herbs and spices, to release the flavor from them |
| Moussakka | Layers of vegetables tossed with concasse, grilled eggplant, tomato puree and cheese . |
| Moussakka | Layers of variety of vegetables tossed with concasse, grilled eggplant, tomato puree and cheese |
| MSG | Mono Sodium Glutamate |
| Muffin | A quick bread, similar to cupcakes. |
| Mughal | The cuisine of Northern India, which is heavily influenced by Persian cooking. |
| Mulligatawny | Lentil based soup in the style of Indian cooking |
| Mung | Green gram lentils |
| Murahbba | Fruits prepared with spiced, thick sugar syrup and preserved. |
| Murmura/Muri | Puffed rice. |
| Murukku | South Indian crisp coil shaped snacks made from rice & lentils |
| Murukkus | These little spirals of fried rice dough are snack items that are popularly eaten along with tea/coffee |
| Murukkus | Snacks shaped as spiral fried rice dough that can be eaten along with tea/coffee |
| Muscovite duck | A breed of duck |
| Muslin cloth | Loosely woven carded cotton yarns and are unbleached and white in colour. Used for fine straining. |
| Muslin cloth | Unbleached cotton yarns loosely woven together, used to strain finely. |
| Mutable | Fried eggplant dish made with tomatoes, garlic, olive oil, cumin, paprika and parsley |
| Mutton | Goat Meat |
| Mysore Pak | Sweet made with ghee and thick sugar syrup with Roasted Bengal gram flour. |
| Nachos | Crispy fried corn chips. |
| Nage | A highly flavored, concentrated fish stock |
| Ngome | Ground millet, water and vegetable oil made to form a flatbread. |
| Nicoise | In the style of Nice (France). |
| Nisiotiki | A vegetable and sea food soup |
| Nopales | Prickly pear cactus. |
| Nozzle | It is a small conical tool used to force out pulp into various shapes. They came in various shapes such as star, ribbed and plain ones. |
| Nozzle | Applying or filling pulp or cream to various shapes with the help of a conical tool with a variety of shaped tips like star, ribbed or plain ones |
| Oak wood | The most versatile of hardwoods; blends with a wide range of flavours. |
| Ombre bianco | glass of white wine |
| Ombre rosso | glass of red wine |
| Ombrebianco | glass of white wine |
| Ombrerosso | glass of red wine |
| Organic Food | Food created without the help of any chemicals including synthetic fertilizer, pesticide or germicide. |
| Organic Food | Naturally grown food. Grown without using fertilizers, pesticides herbicides, hormones and medication or antibiotics, and are stored without using any chemicals or preservatives |
| Orzo | Tiny melon seed-shaped pasta |
| Orzo | Small melon seed-shaped pasta |
| Osso Bucco | an Italian dish made of shin of veal, tossed with wine, garlic, onion and tomato |
| OssoBucco | knuckle of veal, sauteed and then stewed with garlic, onion and tomato |
| Ouzo | Anise flavoured colorless alcoholic drink. |
| Ouzo | Greek.Anise flavoured colorless alcoholic drink. |
| Pain de mie | A sliced, packaged bread |
| Pan | Bread |
| Pan Broil | Cooking in a dry heat (vessel) |
| Pan de Pascua | A sweet bread, spongy in texture. Contains ginger, honey, candied fruits alongside raisings and nuts. A Christmas tradition. |
| Panbrioche | Similar to brioche |
| Pancake | Made from starched base butter, a thin round flatbread. |
| Panchphoron | Fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal quantity. |
| Pandesal | A round bread made with flour, eggs, yeast, sugar and salt |
| Pandoro | An Italian tradition, sweet yeast bread served with Vanilla icing sugar. |
| Pane di Altamura | Made from durum flour |
| Pane ticinese | Bread dough made of white flour, yeast, salt, oil and water |
| Panettone | A round fruitcake leavened with yeast, and baked in a tubular mould to give it height. |
| Panfocaccia | Similar to focaccia. |
| Paniyaram | Sweet or savoury mini cakes are made with rice flour and lentil. Cooked in a mould somewhat like a mini muffin tray |
| Paniyaram | Indian dish made by steaming a rice flour and lentil batter using a mould. |
| Papadum | Served with a meal or as an appetizer, Thin and crisp, similar to a cracker. |
| Papdi | Crispy deep-fried wafers made from refined flour, cumin and fenugreek. |
| Pappadam | Fried disks made with black gram or rice flour that are served with meals |
| Pappadam | Fried, round disks made with black gram or rice flour |
| Parboil | To cook partially in a hot liquid |
| Parching | Grain drenched in water, baked in hot sand and pounding it in a mortar to make it flat. |
| Parcook | To cook partially |
| Pareve | In Jewish dietary law, a food that contains neither meat nor dairy. |
| Paring | Removing skin of fruit and vegetables. |
| Paring knife | A paring knife is a small sharp knife with a short blade which is ideal for removing the skin of fruits and vegetables. |
| Paring knife | A sharp knife with a short blade, commonly used to remove the skins of fruits and vegetables |
| Parisienne scoop | The parisienne scoop also known as a melon baller is a tool that is used to scoop out uniform spheres of fruits, vegetables and icecreams. |
| Parisienne scoop | Another name for a melon baller, used to make perfect balls out of fruits, vegetables and Ice Cream |
| Parwal | Tender spherical gourd. |
| Pasta Flora | Lattice-topped tart filled with apricot puree |
| Pastitsio | Flat pasta with ground meat, cheese, macaroni and is covered with bechamel sauce. |
| Pastitsio | Flat pasta with ground meat, cheese, macaroni; covered with bechamel sauce. |
| Patatosalata | Potato salad |
| Pate Maison | French term. 'Maison' means 'house', a dish made in restaurant own style. |
| Payasam | A sweet dish made with rice and/or lentils and milk that may be sweetened with sugar or jaggery. |
| Payasam | Sweet, made with rice and/or lentils, milk, sugar or jaggery. |
| Pecan wood | A mellow version of hickory with a subtle richness of character |
| Pecorino | An Italian cheese made with sheep's milk; aged, white to pale yellow and have a sharp flavor. Its American counterpart is made from Goat's milk. |
| Penia | Made from sugar, butter, eggs, anise seeds and lemons. |
| Pescados | Fish and shell fish. |
| PFA | Prevention of food Adulteration |
| Phaanu | It is made from lentils. The lentils are soaked in water for about 4 to 6 hours before cooking and it is used making different types of lentils. |
| Phaanu | It is made from lentils and soaked in water for about 4 to 6 hours before cooking. |
| Phalsa | A small, sour, purplish berry. |
| Phoron | Tempering, which is used to flavor lentils. Different tempering are used for different lentils. |
| Phoron | Tempering to flavor lentils. |
| Piadina | White flour, lard or olive oil made to form a thin bread. |
| Piatto misto | Plate with a selection of hors d'oeuvres |
| Piattomisto | plate with a selection of hors d'oeuvres |
| Pilafi | Rice boiled in broth and flavored with onion and spices |
| Pilafi | Rice boiled in broth and flavored with spices |
| Piloncillo | Coarse sugar. |
| Pincers | A tool made of two pieces of metal with blunt concave jaws that are arranged like the blades of scissors, used for gripping and pulling things |
| Pinot grigio | dry white wine, goes well with Venetian cicheti and seafood |
| Pinot grigio | Dry white wine |
| Pipian | Pumpkin seed. |
| Pizza wheel | A pizza wheel is a circular metal blade that has sharpened edges and is fitted to a handle. |
| Pizza wheel | A rotating circular metal blade with a handle. Used to roll along a pizza to cut it. |
| Pizzaiola | fresh tomato sauce flavoured with different herb-coarse consistency. |
| Pizzaiola | Fresh tomato sauce tossed with different herbs. |
| Plantanas | Banana like fruit. |
| Poach | To cook in a moderately hot liquid (80 deg. C) |
| Polenta | corn Meal Paste. |
| Polenta | Corn Meal Paste |
| Poli | A sweet; pan fried pancakes stuffed with moong dal (lentils) paste & jaggery. |
| Pollo Sorpresa | Breast of chicken, stuffed with garlic butter, covered with breadcrumbs, rolled and deep-fried |
| PolloSorpresa | breast of chicken, filled with garlic butter, coated with breadcrumbs, rolled and deep-fried. |
| Pongal | Sweet or savoury, rice and moong dal (lentils) |
| Pora | Vegetables are burnt over direct fire, mixed with oil and spices. |
| Poriyal | Dry sauteed vegetables, usually tempered with mustard seeds, curry leaves, split washed black gram dal and coconut. |
| Poriyal | Dry sauteed vegetables, tossed with mustard seeds, curry leaves, black gram dal and coconut. |
| Postre | Desserts |
| Pot holders | Pot holders are made of cloth or silicone that are used to lift and handle hot pots, pans and dishes. |
| Pot holders | Pot holders are made of cloth or silicone that are used to lift and handle hot pots, pans and dishes |
| Potato peeler | A potato peeler has a sharp blade that is serrated one one side and plain on the other. They are ideal for peeling the outer skin or peel of potatoes and other vegetables. |
| Potato peeler | A sharp blade with one side serrated. Ideally used to peel the outer skin of potatoes and, other gifts |
| Potbrood | Baked in a cast iron pot with wood coals, Potbrood is made with wheat flour and sweetcorn. |
| Pozole | Pork and hominy dish. |
| Prasad | Food, first offered to God, then served to others |
| Pretzel | Alemannic knot-shaped bread, soft or hard. |
| Primavera | vegetable sauce prepared with broccoli, cauliflower, carrot, peas and mushrooms - accompaniment for pasta. |
| Primavera | Vegetable sauce prepared with broccoli, cauliflower, carrot, peas and mushrooms - accompaniment for pasta |
| Proja | Small muffins or loaves of cornbread |
| Prosciutto | popular Italian Ham. First seasoned and salt-cured. Then it's air-dried, pressed, and sold thinly sliced. Normally they are aged between 18 and 24 months |
| Prosciutto | raw cured Italian ham which is air-dried, pressed, and sold thinly sliced |
| Prosecco | sparkling appetitive wine, comes in both dry or medium-sweet |
| Prosecco | glistening appetitive dry or medium sweet wine |
| Prove | Allowing dough to rise until it has increased its bulk to twice of the original size by putting in a warm place. |
| Psari | Fish |
| Psomi Me Rigani | Oregano feta bread, cut into thick slices, brushed with olive oil and grilled. |
| Puftaloon | Traditionally made from frying in dripping a dough of flour, salt, butter and milk. |
| Pulveriser | Heavy duty electrical grinding machine with a very high speed of grinding and breaking down of ingredients to a fine paste/powder. |
| Pumpernickel | Slightly sweet rye bread made from coarsely ground rye. |
| Puran Poli | A sweet flatbread filled with chickpea lentil. Cooked in a griddle and served with a butter or ghee garnish. |
| Puree | Mass of pulp of vegetables or fruit boiled and passed through a sieve. |
| Puttu | Steamed rice flour in a specially made cylindrical mould |
| Puttu | Steamed rice flour in an especially made cylindrical mould |
| QUAIL | A game bird of the partridge family that resembles a small, plump chicken. The flesh is white and delicately flavoured. |
| QUANDONG | An edible fruit of a species of the sandalwood tree, particularly the Australian variety. Its seeds have medicinal value. |
| QUARGEL CHEESE | Austrian cheese. Skimmed milk cheese flavored with cumin. |
| QUATREEPICES | Cloves, ginger, nutmeg and pepper. |
| QUEIJO PRATO CHEESE | Brazilian. Firm with a smoky flavor. |
| QUENELLES | Quenelles are poached dumplings made from forced meat.Seasoned pur?ed fish, veal orpoultry shaped into an oval dumpling; poached in stock or court-bouillon. |
| QUESDILLAS | Tortilla sandwich with a fillings of vegetables or chicken or meat, cooked on a hot griddle , cut into wedges and arranged. |
| QUESO ENCHILADO CHEESE | Mexican cheese, aged and firm; its rind is covered with hot red chili powder. |
| QUESO FRESCO | A Mexican soft white crumbly cheese made from cow's milk.It is mainly sprinkled over food as garnish. |
| Queso Fresco | A Mexican soft white crumbly cheese made from cow's milk. |
| QUESOANEJO | A hard cheese. |
| QUIBEBE | A Brazilian winter squash soup made from pumpkin, onions, tomatoes, garlic and hot peppers. |
| QUICHE | Savoury tart with a creamy egg base. |
| QUICK BREAD | North America Leavened with ingredients other than yeast. |
| Quick bread | Leavened with ingredients other than yeast. |
| QUINCE | A rare Asian fruit tree with beautiful red flowers. The flesh tastes like a cross between an apple and a pear. |
| QUINOA | Tiny, round, ivory colored grain, when cooked it swells to four times its size and looks like a tiny disk with a C-shaped tail. |
| Quinoa | Small, round, ivory colored grain, which swells to four times its size and looks like a tiny disk with a C-shaped tail when cooked. |
| Ragi | Finger millet. . |
| Ragout | A strongly seasoned dish of small pieces of meat stewed with vegetables. |
| Raisin | Bunch of grapes hung in a dark room and dried naturally. |
| Raitha | Beaten curd mix with chopped vegetables |
| Rajah | Kidney Beans |
| Ramekins | Shallow earthenware dishes where single portion dishes are baked and to mould chilled desserts |
| Ramekins | Single portion dishes served through shallow earthenware |
| Rasam | A broth made with tamarind juice, cumin and pepper. It is served with rice but can also be had on its own |
| Rasam | A mixture of lentils, cumin seeds, tamarind, pepper corns, tomato and curry leaves made into a soupy texture. |
| Rasam | Broth made with tamarind juice, cumin and pepper. |
| Rasogolla | Indian dessert made from cottage cheese, dried milk solid (Khoya) and soaked in sugar syrup. |
| Ravani | Semolina cake, normally golden yellow in colour with a light sugar/honey or range-flavored syrup. |
| Ravani | Golden yellow semolina cake topped with a light sugar/honey or different flavored syrup. |
| Rawa | Grits of wheat |
| Reconstitute | Restoring to liquid state by any kind of thin liqui; Reheating frozen prepared food. |
| Red wine treacle | Strong flavoured thick syrup made from reducing red wine. |
| Reduce | To cook and reduce |
| Refritos | Re-fried beans. |
| Regionale | French for dishes belonging to particular region and made in a set style. |
| Rehydrate | To soak a food substance in water, and thus restore the water lost during drying. |
| Relish | Sweet and sour mix of fruits or vegetables frequently used as a garnish or condiment |
| Retsina | White or rose wine flavored with pine resin |
| Rice bread | Made from rice flour. |
| Risotto di pesce | rice with seafood |
| Risotto di pesce | Rice with seafood; Rice with cuttlefish stewed in its ink, local favorite |
| Risotto di seppie | rice with cuttlefish stewed in its ink, local favorite |
| Rizogalo | Rice pudding with a dash of cinnamon on top |
| Roast | To cook food by surrounding by hot air. |
| Roe | Egg of fish |
| Rolling pin | A rolling pin is a long cylindrical device that is used for rolling out and flattening dough. |
| Rolling Pin | A long cylindrical device that is used to roll out and flatten dough. |
| Rouile | Traditional addition of fish stew |
| Rubber scraper | Made of rubber, is used to scrape out or remove food from the sides of bowls, pans, jars, spoons etc. |
| Rubber scraper | Made of rubber, is used to scrape out or remove food from the sides of bowls, pans, jars, spoons etc |
| Rugbread | Made of rye and wheat flour or contains up to 1/3 whole rye grains |
| Rus | This dish is exclusive to this Kumaun region and is made with Dal stock. It is eaten along with rice. |
| Rus | Kumaun region dish made with Dal stock. |
| Sabayon | Dessert made of whipped eggs, sugar and wine |
| Sabayon | Dessert made of whipped eggs, sugar and wine. |
| Saccharimeter | Measures sugar concentration, the name comes from Greek words Sakcharum (Sugar) and metron (measure) |
| Saccharometer | Measure the desserts of liquid and sugar concentration |
| Saffron | Dried stigmas of crocus flowers, collected by hand, one at a time. |
| Saganaki | Fried Kasseri cheese |
| Salpicon | a mixture of finely diced vegetables or meat |
| Salsa | Referred to as different sauce that are made in Mexican kitchen. |
| Salsa Fresca | Referred to all salsas made from chopped uncooked fresh vegetables |
| Salsa Verde | Green sauce. A sauce made of green herbs and seasoning |
| Saltimbocca | Literally " jump in the mouth" this term generally refers to folded over slice of meat filled with cheese and herbs or other meats that is quickly fried in a pan and eaten piping hot. |
| Saltimbocca | Literally "jump in the mouth". A dish entailing rolled pieces of veal or poultry cooked with herbs, bacon, and other flavourings |
| Salute | Italian toast |
| Samovar | Spouted copper or silver urn, used for brewing tea or coffee |
| Sapota | Sweet, brown globular fruit |
| Sarson | Mustard seeds |
| Sattu | Roasted Bengal gram flour. |
| Sattvik | Modest food that the body needs |
| Sauce pan | A sauce pan is a deep pan which has a perfectly flat bottom, round base and straight sides. Used to heat sauces and cook food, such as rice, pasta and soups, on the cook top. |
| Sauce Pan | A deep saucepan with a flat bottom, a round base and straight sides. Ideally used to heat sauces and cook food like rice, pasta and soups on a cook top |
| Saunf | Fennel seeds. |
| Saute | Literallymeans to "jump". To toss the food while cooking in a pan. |
| Saute | Literally means to "jump". The act of tossing food in a pan |
| Saute | To stir fry quickly in a small amount of fat. |
| Sauteuse | Shallow pan with sloping sides |
| Sauteuse | A shallow pan with sloping sides. |
| Sautoir | Round shallow heavy pan with straight walls & long handle |
| Sautoir | A round shallow heavy pan with straight walls & long handle. |
| Savoiardi | Lady finger shaped cookies that are used as a base for several Italian desserts. |
| Savoiardi | Lady Finger shaped cookies which are the base for many Italian sweets |
| Scraper | Used to scrap food items off the table or vessel, also used to split bread and pasta dough. |
| Scraper | Used to scrape food and others off a table or a vessel, also can be used to split bread and pasta dough |
| Sea Salt | Salt produced by evaporating sea water. |
| Sear | To brown the surface quickly on high heat |
| Seviyan | Vermicelli |
| Shallow Fry | To cook in little fat. |
| Shrikhand | Sweetened hung curd garnished with saffron and cardamom. |
| Shukto | Bengali Mixed vegetarian dish, bitter in taste, comprising of several veggies, including bitter gourd or neem leaves |
| Sift | To put dry ingredients through a sieve. |
| Sigdi | A small portable iron stove with charcoal or wood as the fuel. |
| Silicon scrape | Made of silicon, is used to scrape out or remove food from the sides of bowls, pans, jars, spoons etc. |
| Silicon scrape | A silicon scrape resembles a flatter spoon, used to scrape out food from bowl, pans, jars, etc |
| Simmer | To cook food gently in a moderately bubbling liquid |
| Singal | Another sweet item which is made using semolina. It is a popular sweet and is usually made during festivals. |
| Singhada | Water crop also known as Paniphal. |
| Singodi | Sweet item made from a mixture of khoya and coconut. It is wrapped in a leaf from a local plant called Malu. |
| Singodi | Sweet wrapped in a Malu leaf and made from a mixture of khoya and coconut. |
| Sisunaak Saag | Dish made from green leafy vegetables. |
| SisunakSaag | Dish made from green leafy vegetables. |
| Sitaphal | Custard apple. A round, green knobbly fruit having many black seeds covered with custard. |
| Skewers | Skewers are thin long pointed rods that are used to hold small pieces of food together. They are flat or square shaped so that the food does not spin. They may be straight or curved in shape. Available both in metal and woodthese are ideal for barbecues and tandoori dishes. |
| Skewers | Thin long rods that are pointed at the end, used to hold small pieces of food. Their flat or squared shape avoids spinning of the food. Ideal for barbecues or tandoori dishes, and are available in metal or wood materials |
| Skillet | Flat bottomed frying pan that is used to fry foods or brown them. Typically a skillet is about 8 to 12 inches in diameter with low sides that flare outside and a long handle. |
| Skillet | A frying pan with a flat bottom; used to fry foods or brown them. Usually 8 to 12 inches in diameter, the low sides flare out and ends in a long handle |
| Skordalia | Garlic sauce |
| Slotted spoons | A slotted spoon is a spoon or ladle with holes or gaps in it. This is ideally used when a solid food has to be taken out of a container leaving the liquid or sauce behind. |
| Slotted Spoons | A slotted spoon is a spoon or ladle with holes or gaps in it. Intended to be used when a solid food is being scooped out of a container, having the liquid portion remaining behind |
| Slurry | A lump-free consistency made by whipping cornstarch or flour into cold water or other liquids |
| Soffritto | Made from fried vegetables - base for soups. |
| Soffritto | Made from fried vegetables which is the base for many soups |
| Sorbet | Flavored Iced water, served between to large courses of meals. |
| Sorbet | Flavored Iced water, served between to large courses of meals.. |
| Sous Chef | Second chef , next to the Executive chef in a hierarchy |
| Sous Chef | Second chef, next to the Executive chef in a hierarchy . |
| Soutzoukakai | Beef meatballs baked in the oven |
| Souvlakia | Skewered food |
| Spanakopita | Phyllo pastries sheets stuffed with spinach, feta cheese, egg, onion, olive oil , butter and bread crumbs |
| Spanakopita | Phyllo pastries sheets stuffed with spinach, feta cheese, egg, onion, olive oil , butter and bread crumbs |
| Speckendick | A pancake made with rye between two iron plates, filled with lard or bacon, and dried sausage and syrup. |
| Squash | Edible gourd which can be cooked and served as a vegetable. |
| Squid Ink | The liquid obtain from squid |
| Steam | To cook in steam of boiling water. |
| Steamer basket | A steamer basket is used to steam cook food such as rice or fillet of fish. |
| Steamer basket | Used to steam cook food such as rice or fillet of fish |
| Stew | To cook or simmer slowly for a long time in a covered pan. |
| Stir | To mix two or more ingredients in circular motion. |
| Stracciatella | clear chicken soup. |
| Stracciatella | Clear chicken soup |
| Strain | To separate liquids from solids through sieve etc. |
| Strainer | Strainers are used to separate solid and liquid foods. The perforations on a strainer are much smaller in comparison to a colander. Usually strainers have a metal or plastic mesh in a crisscross pattern which retains finer food while draining the liquid. |
| Strainer | Similar to a colander, used to separate solid and liquid foods. The holes or perforations on a strainer are a lot smaller in size compared to a colander. They have a crisscross pattern in metal or plastic to hold food of finer texture while draining the liquid. |
| Striding | Inserting |
| Stromboil | A type of stuffed pizza in which the melted sauce filling flows from the dough similar to the flow of lava from the top of the Stomboil Volcano in Southern Italy. |
| Stromboil | A kind of stuffed pizza in which the sauce pours from the dough similar to the flow of lava from the top of the Stomboil Volcano in Southern Italy |
| Supreme | Breast of chicken |
| Sweat | To cook food with or without covering in fat. |
| Swissing | Swissing is a type of braising, where food is repeatedly dredged in the flour and pounded till it is tender |
| TABBOULEH | Arabic salad composed of bulger wheat, parsley, mint, and lemon juice dressing.? |
| Tabbouleh | Arabic salad composed of bulger wheat, parsley, mint, and lemon juice dressing. |
| Table 1 | |
| Table d' hote | Denotes the set menu at a fixed price. |
| TABLE D- HOTE | Denotes the set menu at a fixed price... |
| TABLE D HOTE MENUS | A fixed menu usually for a particular meal or occasion. |
| TABLE D?H?TE MENUS | Fixed menus usually served for a particular meal or a particular occasion. A choice of dishes may be offered at all courses; the choice and the number of courses will usually limited to two or three. |
| Table d'hote menus | Fixed menus usually served for a particular meal or a particular occasion. |
| TABOULEH | Broken wheat and parsley salad with a hint of mint. |
| Tabouleh | Broken wheat and parsley salad with a little mint |
| TACOS | The hand held snack, a folded fried corn tortillas with fillings. |
| TACOS | Tortillas are deep fried in such a manner they look like.. |
| Tacos | Hand held snack, folded fried corn tortillas with fillings. |
| TAFFELOST CHEESE | Norwegian or Danish dessert cheese, semi - soft, creamy white with a red outer rind, which comes in leaves.? |
| Taftan | Baked in a clay oven, Leavened flour mixed with saffron and a trace of cardamom powder. |
| TAGLIATELLE | Variety of pasta: similar to fettuccine but slightly wider. |
| TAGLIOLINI | Variety of pasta: thin, 2mm-wide ribbon. |
| TAHINI | Crushed sesame seed paste. |
| Tahini | Crushed sesame seed paste |
| TAJIN SAUCE | Tangy and spicy fruit seasoning consisting of chilli peppers, lime and salt used as a condiment with Mexican food. |
| TAKO | Boiled octopus. |
| TAKO-BIKIBOCHO | Used normally in Tokyo, it has a blunt end and also called an "octopus cutter"? |
| TALEGGIO CHEESE | Italian dessert cheese, pale, smooth, aromatic, with a reddish crust. |
| TALLEYRAND SAUCE | Veloute, white wine finished with cream and Madeira wine, brunoise of carrot,celery, leeks, turnips and truffles. |
| TAMALES | Masda Harina tortillas with lard.A highly spiced Mexican meat dish. |
| TAMALES | Choice of filling surrounded by masa and steamed. |
| Tamales | Masda Harina tortillas with lard. |
| TAMARIND | A sour fruit widely used in Asian cooking. |
| Tamarind | A sour fruit widely used in Asian cooking |
| TANGELO | A cross between a tangerine and a pomelo, citrus in nature, with very few seeds. |
| TANGERINE | A thin-skinned citrus fruit, descendant of the mandarin orange. |
| TANGRI KABAB | Drumsticks of chicken coated with egg, yoghurt,spices and cashew nut mixture and roasted in Tandoor. |
| Tangri kabab | Drumsticks of Chicken tossed in egg, yoghurt, spices and cashew nut mixture and roasted in Tandoor |
| TANNIN | Sediments in wine. |
| TANSY | Tansy is a common perennial aromatic herb native to Eurasia. Its bitter-tasting pinnate leaves are sometimes used medicinally. |
| TANTIAM KODDI | Egg curry. |
| TANZAKU-GIRI | Rectangle cut of vegetables. |
| TAPENADE | Thick, pungent paste usually made from different ingredients. |
| TAPIOCA | Starchy substance derived from the root of the "Cassava Plant". |
| TARAMA | Fish roe from mullet. |
| Tarama | Fish roe from mullet |
| TARAMOSALATA | Fish roe spread. |
| Taramosalata | Fish roe spread |
| TARATOR | Bulgarian soup made with cucumber, garlic, dill, walnuts and yoghurt. |
| TARATOUR | Bread crumbs, garlic, oil and lemon sauce. |
| TARHKA | Tempering. |
| TART | Sweet or savoury open-faced pie. |
| Tart | Sweet or savoury open-faced pie |
| TARTARE SAUCE | Mayonnaise with onions, herbs, mustard, egg yolks, gherkins, olives, parsley and chives. |
| TATE-JIO | Seawater salting. Fish are salted by placing then in a salt-water bath. The solution should be about the same as seawater. This technique is used for delicate white fish and thinly sliced firm textured white fish. |
| T-BONE STEAK | Individual portion of the porterhouse steak. |
| TEA BLEND | A standard term used to indicate a mix or 'blend' of various teas to imbue the drink with characteristics like flavour, aroma, colour and strength. |
| TEEZAN | Beverage made up of ragi (finer millet) powder , milk, coconut and sugar. |
| TEFF FLOUR | The flour produced by grinding the seeds of the teff, a north African grass cultivated for its seeds.? |
| TEJPAT | Bay leaf in Hindi. |
| Tejpat | Bay leaf in Hindi |
| TELEMI CHEESE | Rumanian origin, where it is made of sheep milk. American cheese of same name is made of cow's milk. Semi soft, much like American Mozzarella.? |
| TEMPEH | Fermented soy bean cake used in Indonesian cooking. |
| TENDERLOIN | Very tender cut of meat from the loin of the hindquarter. |
| TEPPANYAKI COOKING | Teppanyaki is a Japanese term for grilling meats and poultry. Grilled meats are very popular in Japan. Each diner gets his or her own small hibachi to individually prepare the meat as preferred. The teppanyaki style of cooking took advantage of the tourist trade. It combined traditional grilling with Western beef cuts to create Japanese steak houses. Diners sit around a large metal griddle to watch an entertaining chef chop, flip and cook beef, chicken, shrimp and vegetables, served with ponzu (a soy sauce-citrus juice sauce). |
| TEQUILA | Mexican spirit distilled from the fermented juice of the agave cactus plant. The alcohol content in Tequila ranges from 35% to 50%. |
| TERRINE | An earthenware casserole. The term is also used for foods, usually pate mixtures prepared and baked in such a dish, as terrine of chicken. |
| Terrine | An earthenware casserole also used to refer a food item |
| Terrine | An earthenware casserole; also used to refer a food item |
| TETSUNABE | Japanese iron boiling pot, comes with a wooden lid and bucket style handles. |
| TEXTURE | A general term for the feel of cheese when touched, tasted or cut. |
| TEXTURE OF BREAD | Closely relates to crumb, it describes the texture of the crumb as determined by touching, eating or tasting. |
| THANDAI | A chilled beverage made with milk, sugar, dry nuts, rose petals, saffron, poppy seeds,cardamom and pepper. |
| Thattai | These are deep fried disks of a rice flour-based dough |
| THAW | To remove from freezer and place under refrigeration approximately 18-48 hours. Internal temperature should be above 1 degree Celsius. |
| THECHWANI | Made from radish or potato. In this the vegetables are not cut but crushed into smaller pieces. |
| THEOBROMINE | A dimethyl xanthine found in the cacao plant and therefore in chocolate. It is a caffeinelike stimulant. |
| THORAN | Sauteed vegetables tempered with grated coconut and mustard seeds. |
| THOUSAND ISLAND SAUCE | Hard-boiled eggs, tomato sauce, chopped gherkins, onions, pimentos, olives and paprika powder mixed with mayonnaise. |
| THYME | Thyme has a very strong flavour because of the thymol contained in it. It retains this flavour when dried. Thyme is a good source of iron and is a very popular ingredient in almost all cuisines. It is widely used to flavour meats, stews and soups and goes well with tomatoes, eggs and lamb. Though strong, it blends well with other herbs and spices. |
| TIA MARIA | Rum, coffee bean and vanilla flavoured liqueur. |
| TIFFIN | Normally a light evening snacks or morning breakfast. |
| TIGER BREAD | Bread made as a white bread bloomer loaf or bread roll, generally used sesame oil and rice paste on surface before baking. |
| Tiger bread | Made as a white bread loaf or a bread roll, usually garnished with sesame oil and rice paste prior to baking. |
| TIGNARD CHEESE | French cheese.Firm, blue - veined goat's - milk cheese. |
| TIJUANA CHEESE | Mexican. Firm, pale, but with a hot after taste because bits of hot red pepper were added to the curd before aging.? |
| TIKKA | Cubes of meat or fish or chicken, marinated skewered and roasted in Tandoor. |
| TILLAMOOK CHEESE | American cheese. Type of Cheddar, bright yellow, firm, not flaky. The salt-free variety has an indescribably pungent but not sharp flavor. |
| TILSITER CHEESE | Made originally by the Dutch. Semi firm, with piquant flavor. |
| TIMBALE | A half conical mould of tin in various sizes. |
| TIN OPENER | tin opener |
| Tiramisu | A favorite Italian dessert made with cream, coffee and Amaretto |
| TIROPITA | Filo stuffed with layers of feta cheese and egg. |
| TISANES | Tisane or ptisan is an exotic word for herbal tea. The herbal plant can be steeped in hot water or the tea can be brewed in a pot with a particular herb for over 12 hours till it acquires its aroma and its flavour. |
| TO- FU | Soya Bean curd. |
| TOCINO | Cured ham with added colour. |
| TODDY | Fermented sweet sap of Tar or Palmyra palm. |
| TOFFEE | Sugar, butter and flavourings boiled together and then allowed to cool and harden. |
| TOFU | A low-calorie, high-protein, cholesterol-free food made from curdled soy milk. |
| TOFURKY | Mock turkey or a vegetarian alternative to turkey. |
| TOHEROA SOUP | New Zealand's seafood soup. A Christmas speciality. |
| TOJOLOTE | Mexican mortar and pestle made from heavy black basalt.Actually called Molcajete & Tojolote |
| TOM KHA GAI | Thai herbed chicken and coconut soup, strong and piquant. |
| TOM YUM KOONG | Piquant Thai hot and spicy shrimp soup with fish sauce, cilantro and lemon. |
| TOMATILLAS | Green tomatoes with husk. |
| TOMATILLO | Looks like a small tomato with a husk. |
| TOMATO SAUCE | made with skinned, deseeded tomatoes, bacon, vegetables and spices. |
| Tomatorizo Me Garides Keorkos | Prawns tossed with tomato rice and saffron. |
| TOMME DE CHEVRE CHEESE | A small French cheese made from goat's milk.? |
| TONGS | Tongs are kitchen equipment that are used to lift or grasp hot foods and to rotate or turn food with delicate precision. |
| Tongs | Tongs are part of kitchen equipment, to hold and/or lift hot foods, and to rotate it with care and precision |
| TONNATO | creamy tuna and anchovy sauce. |
| Tonnato | Creamy tuna and anchovy sauce |
| TORO | White prime tuna, the fattest cut. |
| TORTALLONI | Variety of pasta: stuffed, cushion-shaped pasta with scalloped edges. |
| TORTE | A rich multi-layered cake made with little or no flour. |
| TORTELLINI | Variety of pasta: shaped around the finger, like a hat with curled edges. |
| TORTILLAS | Flat bread made of corn flour, considered to be Mexico's national bread. |
| Tortillas | Flat bread made of corn flour |
| TORTON | liqueur flavoured ice cream |
| TOSCANO CHEESE | Sharp sheep's-milk Italian cheese of the Pecorino family, firm, but soft enough to slice or cut in wedges.? |
| TOSS | To mix ingredients lightly. |
| Toss | To mix ingredients |
| TOSTADAS | Huge bowl shaped deep fat fried tortilla shells. |
| TOSTADAS | Tortilla shaped like a plate . It is used to serve the main course itself . |
| Tostades | Huge bowl shaped deep fat fried tortilla shells. |
| TOURNE-CHATEAU | Castle-like. |
| TOURNEDOS | a small steak from the center of the tenderloin. |
| Tournedos | a small steak from the center of the tenderloin |
| Trahana | Tomato based soup with tiny sour dough balls in it |
| TRANCHER | to carve or slice a food item. |
| Trancher | to carve or slice a food item |
| Trancher | To carve or slice a food item . |
| TRANS FAT | Trans fat is made when hydrogen is added to vegetable oil - a process called hydrogenation. Hydrogenation increases the shelf life and flavour stability of foods containing these fats. Trans fat is formed when food manufacturers turn liquid oils into solid fats like shortening and hard margarine. A small amount of trans fat is found naturally, primarily in some animal-based foods. |
| TRECCE CHEESE | Braided semi soft Italian cheese. |
| TRIPE | The edible lining of the stomach (beef). |
| TRIPEL CREME CHEVRE CHEESE | Soft, ripened, cheese made from goat's milk. The crust (if white) can be eaten, as well as the creamy interior. High in butter fat. |
| TRIPLE CREME CHEESE | Soft ripened dessert cheese containing more than 75% butter fat. |
| TRIPLE SEC | Orange flavoured liqueur. |
| TRONCON | Thick piece of flat fish cut on the bone. |
| TRONDER CHEESE | Norwegian, semisoft cheese, mellow, creamy - white color. 45% butter fat content. |
| TROWEL | Similar to a comb and used to produce ribbon sponge shapes and create striped designs.. |
| Truffle | a black fungus which grows underground. |
| Truffle | Variety of white or black mushrooms with strong flavour. |
| Truffle | A black fungus which grows underground.. |
| TRUSS | To bind poultry with string or skewers for roasting. |
| TSUKIGIRI | Cut with a forward thrusting motion. |
| TSUMA-ORE-GUSHI | Tucked under skewering. This technique is used mainly with thin fillets, which by "tucking" adds height to the fillet. |
| TUACA | Brandy flavoured with orange and vanilla. |
| TUAREG CHEESE | Unsalted skimmed-milk cheese made by Berber tribes in Africa.? |
| TUBETTI | Variety of pasta: slightly bent pipe-shaped. |
| TUNISIAN FIVE-SPICE | Cinnamon, cloves, grains of paradise, nutmeg and peppercorns. |
| TURKISH COFFEE | Boiling powdered roasted coffee with sugar so that the dregs settle. |
| TURMERIC | A slightly bitter spice taken from the root of a plant in the ginger family. |
| TURNED | Cut into 3-cm long sections and turned into a barrel shape. |
| TURNER | It is a wooden or metal spatula that is used to turn or flip foods. |
| TVP | Textured Vegetable Protein derived from soyabeans, oats, etc. |
| TYRIA | Greek Cheeses. |
| Tyria | Greek cheeses |
| TYROLIENNE SAUCE | Bearnaise with olive oil instead of butter. |
| TZATZIKI | Dip made from yoghurt,cucumber and garlic and is served with pita bread. |
| Tzatziki | Dip made from yoghurt, cucumber and garlic and is served with pita bread. |
| Tzatziki | Dip churned from yoghurt, cucumber and garlic and served with pita bread. |
| UKHA | Russian fish soup flavoured with cinnamon and cloves, preferably cooked on an open fire. |
| UNERI-GUSHI | Technique for skewering fish in a wave form. Applies to ocean fish. |
| UNI | Sea urchin eggs. |
| URAD | Black gram. |
| Urad | Black Gram |
| URSULINES | Name given to chicken or veal quenelles. |
| USUBA | Vegetable knives for professional use, have a number of shapes, and the cutting edge is on one side only. It is used for paring vegetables, slicing, chopping & mincing. |
| USUBA-BOCHO | The vegetable knife commonly used in the home kitchen. Usually black blade.Usuba are vegetable knives for professional use, have a number of shapes, and the cutting edge is on one side only. It is used for paring vegetables, slicing, chopping & mincing. |
| VACHERIN CHEESE | Several different cheeses fall under this name; it is semisoft. |
| Vada | Deep fried black gram lentil cakes. |
| Varuval | A dry fried dish (chicken, fish or sauteed vegetables) with onions and spices |
| Varuval | A dry deep-fried dish (chicken, fish or sauteed vegetables) with onions and spices |
| VDQS | Vins Delimite de Qualite Superieure |
| VEAL | Meat of the calf up to one year old. |
| Veal | Meat of the calf up to one year old |
| Veloute | Mother sauce Blonde roux thickened white stock of chicken, fish, or veal. |
| Veloute | Blonde roux thickened white stock of chicken, fish, or veal. |
| VENDOME CHEESE | Soft French cheese, ripened in charcoal or buried in ashes. |
| VERBENA | Verbena is used when fresh, as it loses its flavour when dried. Its leaves are used in cocktails and to add unusual flavours to pork and chicken dishes. It is said that headaches are cured with a dose of verbena tea. |
| VIERGE | Olive oil based sauce made with onion, garlic, tomatoes, fresh basil & coriander leaves. |
| VINAIGRETTE | Mixture of oil & acid - usually vinegar & lemon juice, in an approximate ratio of three or four part of oil to one part of the acidic ingredient. |
| Vinaigrette | Made by mixing oil with something acidic such as vinegar or lemon juice. |
| VINEGAR | A weak solution of acetic acid and water used in pickling, preserving, tenderizing, and to add a sour flavor to foods. |
| Vol-au-vent | Puff pastry in a shell in which prepared food items are served |
| VSOP | Very superior old peg |
| WACS | World Association of Chefs Societies. |
| WADI | Other name is bati or bari. Urad dal batter fermented for overnight, make small shape and dried in sun to preserve. |
| Wadi | Also known as bati or bari, it is an Urad dal batter fermented for overnight, made in small shapes and sun dried. |
| WAKAMI | A dried seaweed used in soups. |
| WASABI | Known as 'Japanese horseradish', the root is used as a spice and has an extremely strong flavour and its stem is pungent. It is dried, powdered and reconstituted with water. |
| WATER CHEST NUT | water chest nut |
| WATERZOOI | Dutch stew made from fish or chicken and vegetables. |
| WEAK COFFEE | It is a light diluted coffee, where the decoction is made with lots of water and less coffee powder. The use of stale or old coffee powder / liquor, and incorrect grinding of coffee used for the equipment in operation, result in the coffee being weak. |
| WENSLEYDALE CHEESE | English cheese. Firm, flaky, with a thick rind. Superb. Pale color, with a subtly pungent flavor. |
| WHEAT NOODLES | Variety of pasta: long thin strings made from whole wheat flour. |
| WHEY | Thin white liquid , the byproduct of yoghurt and milk while making butter or cheese. |
| Whey | A thin white liquid; the byproduct of yoghurt and milk while making butter or cheese. |
| Whip | To beat rapidly in order to increase volume by combining air. |
| Whip | To beat rapidly until frothy and thick. |
| WHISKEY SOUR COCKTAIL | Whiskey and lime juice. |
| WHISKY | Scotland's finest contribution to the world is the malt whisky. Depending on the distillation process it is termed single malt, double malt and so on.? |
| WHITE BREAD | Bread made from wheat flour. |
| WHITE CHOCOLATE | Blend of sugar, cocoa butter, milk solids, lecithin and vanilla.? |
| WHITE PEPPER | White peppercorn is somewhat less pungent than the black variety. After ripening, its skin is removed and the berry is dried. White pepper is used in light-colored dishes. |
| WHOLE WHEAT BREAD | Bread made using flour which is partly or entirely made from whole or almost whole wheat grains. |
| Whole wheat bread | Bread that is made with flour that is majorly or entirely made from whole wheat grains. |
| WILTSHIRE CHEESE | English Cheddar type, very sharp and crumbly. |
| WINE | An alcoholic beverage obtained from the fermentation of fresh juice. |
| WIRE WHISK | Series of metal or stainless steel wires coiled and joined to a narrow long handle. They are used to beat egg whites into meringues and whip cream. |
| Wire Whisk | Numerous metal wires joined coiled and joined together to a narrow, long handle. Best used to beat egg whites into meringues and whipped cream |
| WISCONSIN LONGHORN CHEESE | An American Cheddar, medium-sharp in flavour. |
| WOK | Round bottomed and has deep slanting sides. |
| Wok | Round bottomed kitchen utensil with deep slanting sides. |
| WON TON SKIN | Paper-thin round or square sheets of dough made from flour, eggs, and salt. Used as wrappers to make "won tons". |
| WOO WOO COCKTAIL | Vodka, Peach Schnapps and Cranberry juice. |
| WORT | Wort is the sweet, amber extract that is filtered from malt. After malted barley is mashed, wort is extracted from it and used to brew beer. |
| XANTHAN GUM | Produced from the fermentation of corn sugar, it is most commonly used as a stabiliser, emulsifier and thickener in foods such as yoghurt, sour cream and salad dressing. |
| XNIPEC (MEXICAN) | A type of chili sauce.? |
| YAKHI | Mutton and yoghurt-based broth flavoured with saffron and spices. |
| YAKHNI | Meat or vegetable stock which is used in pulao. |
| YAKIDOFU | Grilled tofu or soybean curd cake. |
| YAKIMONO | Grilled food, including pan-fried dishes. |
| YAKITORI | An appetiser from Japan, made with various parts of chicken and vegetables, brushed with soy sauce, speared on bamboo sticks and grilled over charcoal. |
| YAKON | Root with a crunchy texture which is large, sweet and round. |
| YANAGI-BABOCHO | Knife is pointed & is known as a "Willow leaf blade". |
| YASSA | A Senegalese dish with grilled meat, lemon juice and condiments. |
| YAUTIA | Root looks like a knotted, brown skinned carrot. The flesh can be pink, yellow or cream coloured. The flavor is suggestive of potatoes and beans. |
| YEAST | A substance containing fungus cells used in-raising dough. |
| Yeast | Raising dough using fungus cells |
| YERBA BEUNA | Spear mint with a strong pungent smell. |
| YERBA BUENA | Spear mint. |
| YORKSHIRE CHEESE | English cheese. When young, soft, bland, and creamy. When aged, sharp and zesty. Similar to a ripened Neufchatel. |
| YOU TIAO | Chinese doughnut. |
| YUFKA | Thin, round, unleavened bread made with, wheat flour, water, table salt. |
| Yufka | Wheat flour, water and table salt used to make thin unleavened bread that is round in shape. |
| YUGAKU | Parboiling vegetables. |
| Zabaione | marsala, sugar and egg, whisked into a creamy dessert |
| Zabaione | A creamy dessert made with marsala, sugar and egg |
| Zakat | (Islamic word) 'Giving' in the literal sense, here used for eating in a same plate and sharing food with others. |
| Zakuski | Named after Chef Zakuski. As per this Russian food, hot and cold savouries are served before meals |
| Zest | The outer rind of citrus fruit |
| Zester | A zester has a stainless steel rectangular head with five holes that are designed to remove fine shavings of citrus zest when dragged along the surface of the fruit. |
| Zester | A stainless steel head with five holes. Designed to remove fine shavings of a citrus zest, when it is dragged along the surface of the fruit |
| Zopf | Braided swiss bread with a dough made combining white flour, milk, egg, butter and yeast. |
| Zwieback | Sweetened bread made with eggs, Baked twice to give it it's crispy texture. |
| Oat bran | The outer layers of the oat kernel that are particularly high in soluble fiber; good added to baked goods. |
| The outer casing of the oat, often used as a high-fiber nutrient supplement. Thought to fight against high cholesterol, oat bran is high in vitamin B-1 and contains a good amount of vitamins B-2 and E. It is available in health-food stores and some supermarkets. | |
| Oat flour | Groats or rolled oats ground into flour. |
| Oatcake | A flaky, flat Scottish biscuit made with oatmeal. |
| Oatmeal | Oats that have been cleaned, toasted, hulled and cleaned again; most often cooked and served as cereal. There are several varieties of oatmeal. Old-fashioned oats (also called regular rolled oats) have been steamed and flattened by huge rollers and take about 15 minutes to cook. The quick-cooking variety of rolled oats (they cook in about five minutes) are groats that have been cut into pieces before being steamed and rolled into thinner flakes. |
| Oats | A grain that is toasted, hulled, cleaned, and cooked whole (groats), or the groats are steamed, steel-cut, or flattened (rolled). Rolled oats, or old-fashioned oats, may be cut further making them quick-cooking. They may be used interchangeably in baking and are whole grain. Instant oats may not be used interchangeably in baking due to finer cutting and further cooking of the starch. |
| O'Brien Potatoes | A dish of diced potatoes, onions, and sweet peppers or pimientos, fried until browned and crisp. |
| Ocean perch | This important commercial fish is not a true perch, but is rather a member of the rockfish group. Also known as "sea perch." |
| Ocean pout | A marine fish of the eelpout family found mainly in the Pacific. The flesh is sweet and white and contains very few bones. Sometimes called a "muttonfish." |
| Oceanic bonito | This small tuna (6 to 8 pounds) has a light:colored meat similar to yellowfin. The Japanese call this fish "katsuo" and the Hawaiians call it "aku." |
| Ocote | [Spanish] small strips of pine used to kindle a fire. |
| Octopus | This cephalapod, related to the squid and the cuttlefish, can reach 50 feet in length. It features a highly flavorful meat that tends to be a bit on the rubbery side. Octopus is eaten raw, boiled, pickled, sauteed, and fried. |
| Oeuf a la Neige | Sweet meringue puffs that are poached in milk and chilled. When served, these puffs are drizzled with caramel and served with creme anglaise. |
| Oeuf | The French word for "egg." |
| [French] egg. | |
| Offal | Edible internal organs of meat, poultry and game. |
| Oie | [French] goose. |
| Oignon | [French] onion. |
| Oils | The liquid fat pressed from plants and their nuts or seeds. The oil is extracted either by solvent-extraction or cold-pressed. Common types used in home baking are soybean, safflower, corn, sunflower, canola, and olive oils. No oil derived from a plant contains cholesterol, but they will vary in amounts of poly- and mono-unsaturates and saturated fat. |
| Okra | A vegetable brought to the U.S. South by African slaves. Okra pods are green and ridged. When cooked, okra gives off a viscous substance which may serve as a thickener in some dishes. |
| Introduced from Africa by slaves; resembles a large green chile with longitudinal ribs outside and many round, slimy, but edible seeds inside; okra should be small, not over two or three inches long. Pods should be firm, undamaged, and not at all mushy. Use small unblemished okra for soups and stews and to thicken gumbos. | |
| Olio | [Italian] oil. |
| 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. |
| Olive oil has a very distinctive flavor, and has become more prominent in American cooking today. Grades of olive oils are determined by the methods of extraction and the acid content of the resulting oil. Virgin oils are those obtained from the first pressing of the olive without further refinement. The finest olive oil is extra virgin, with an acid content of 1%. Following this are superfine at 1.5%, fine at 3%, and virgin at 4%. Pure olive oils are those which have been extracted by heat. These are of 100% olive oil, but their flavor can result in a harsh, bitter aftertaste. Pomace olive oil is refined from the final pressings and under heat and pressure. The taste is inferior to other olive oils and should never be substituted for them. Olive oil becomes rancid very easily, more so when exposed to heat or light. Always store tightly sealed in a cool, dark place. | |
| Olive | The small fruit of a tree native to the Mediterranean region; has a single pit, high oil content, green color before ripening and green or black color after ripening and an inedibly bitter flavor when raw; eaten on its own after washing, soaking and pickling, or pressed for oil; available in a range of sizes (from smallest to largest): medium, colossal, supercolossal and jumbo. |
| This is the edible fruit of the olive tree. Found in both green (unripe) and black (ripe) forms, each must undergo a process to remove the bitterness found in them. This curing process is done with brine solutions, salt curing, and drying. | |
| Olla podrida | [Spanish] stew. |
| Olla | Common Mexican pot which is tall and tapered inward on the top; it is shaped especially for cooking beans; stockpots and saucepans are good substitutes. |
| Oloroso | [Spanish] a type of sherry. Oloroso means fragrant in Spanish and this sherry has an intense bouquet. |
| Omega-3 Oils | A classification of fatty acids found in some plants and in all sea creatures; found to be beneficial to coronary health (purportedly lowering the bad LDL cholesterol and raising the good HDL) as well as to brain growth and development. |
| Omelet Pan | A shallow pan with sloping sides, a flat bottom and long handle. |
| Omelet | Seasoned eggs that are beaten and fried. The eggs will puff up at which time, they are rolled or folded over. |
| Onion | Bulb vegetables related to the lily, with a characteristic strong flavor and odor. |
| Ono | The Hawaiian name for "Wahoo," a marine fish whose flesh compares favorably with Albacore. It provides a moderate to high:fat flesh that is white and slightly sweet. In Hawaii, "Ono" means "sweet." |
| Opakapaka | Pink snapper. A Hawaiian favorite, especially around the holidays. |
| Open-faced | A sandwich prepared with just one piece of bread and topped with a wide variety of meats, vegetables or cheeses; the sandwich can be served hot or cold. |
| Oporto | [Portuguese] sweet dessert port wines named after Oporto, Portugal, on the Douro river. |
| Opossum | A cat:sized marsupial with a prehensile tail native to the Southern and Midwestern U.S. Opossum, which has a flavor resembling young pig, can be prepared in the same manner suitable for a roast suckling pig. |
| Opuntia | Prickly pear cactus. |
| Or gano | Mexican oregano; wild marjoram; also called wild, bastard or dwarf marjoram; used to season many foods, particularly sauces and soups; plants grow wild in the Southwest; best substitute is marjoram or sage. |
| Orange blossom water (orange water) | Orange blossom extract can be found in fancier food shops. Common in the Middle East. |
| Orange roughy | A New Zealand area fish with lean, white flesh that is firm and mild. Also called "Slimeheads" (by fishermen::not by fish vendors). This popular fish can be poached, baked, broiled, or fried. |
| A mild flavored New Zealand fish with white flesh, orange roughy is also low in fat. | |
| Ocean perch-like fish from New Zealand. Often substituted for cod. Can be used in any recipe calling for white-fleshed fish. | |
| Orange | Any of a variety of citrus (Citrus sinensis) with juicy, orange-colored segmented flesh, a thin to moderately thick orange-colored rind and a flavor ranging from bitter to tart to sweet; depending on the variety, an orange can be eaten fresh, cooked in sweet or savory dishes, juiced or used as a flavoring or aromatic. |
| Oregano | An herb (Origanum vulgare) and the wild form of marjoram; has a woody stalk with clumps of tiny, dark green leaves that have a pungent, peppery flavor and are used fresh or dried, principally in Italian and Greek cuisines; also known as wild marjoram. |
| Orehones | [Spanish] dried fruits. |
| Organic Food | Food grown without the use of any chemicals, including synthetic fertilizers, pesticides or fungicides. No artificial coloring or flavoring or other additives can be used in processing foods labeled organic. Specifics vary from state to state. |
| Orgeat Syrup | A sweet syrup used in cocktails, orgeat syrup is made with almonds, sugar, and rose water or orange-flower water. |
| Orientale | An Am ricaine sauce with added cream and curry powder. |
| Orrechietti | Pasta shaped by pressing the point of a knife into a small slice of dough, resulting in a shape similar to a small ear. |
| Ortolans | Tiny game birds (buntings). |
| Orzo | Italian for barley and used to describe rice-like pasta. |
| Small rice shaped pasta. | |
| Oseille | [French] sorrel. |
| Osso Buco | An Italian dish comprised of crosscut slices of the veal shank braised with vegetables, aromatics and stock. Milanese style is served with saffron risotto and gremolata. |
| Ostiones | [Spanish] oysters. |
| Ouzo | A clear anise-flavored liqueur from Greece. |
| A clear anise-flavored liqueur from Greece. It is generally mixed with water which turns it whitish and opaque. | |
| Oven Bag | A heat-resistant nylon bag for cooking meals without basting or tending. |
| Oven mitt | Thickly padded or heat-insulated large mittens worn to load or remove baked goods from oven. |
| Oven slide | Cookie sheet. |
| Oven | An oven may be defined as an enclosed area with parts which supply heat and air flow in order to cook food. Conventional/thermal ovens use electric elements or gas burners to bake, roast, or broil; convention ovens use electric elements or gas burners plus the addition of a fan to circulate heated air over, under, and around the food. Most electric ovens have controls which cycle the lower and upper elements for consistent temperatures. Recently, ovens have been introduced which also use halogen lights and/or microwave energy to increase the cooking speed. Ovens may vary in width from 20 inches to 36 inches and may be in a free-standing, slide-in, drop-in, or wall oven configuration. Ovens can have cleaning options of standard clean (clean by hand), self-clean, or continuous clean. |
| Overland trout | An old Western term for pigs and hogs; sometimes bacon. |
| Oxalic Acid | Oxalic acid is found naturally in many plants, but is poisonous in excessive amounts. Spinach, rhubarb, sorrel all contain measurable amounts of oxalic acid. It actually forms insoluble compounds with calcium and iron which inhibit their absorption by the human body, thus diminishing the purported nutritional value of some vegetables, particularly spinach. |
| Oxidized | Wine that has been in contact with air too long, causing it to darken and smell stale. |
| Oyster Mushroom | A smooth-capped mushroom with a fan shape and mild oyster-like flavor. They're found dried or fresh in many supermarkets and most oriental markets. |
| A fan-shaped wild mushroom with a grayish cap, that grows in clusters on the side of trees. It is off-white to grayish in color and has a soft texture. These mushrooms have a very subtle flavor. They are also being cultivated in the US, making them readily available in markets and moderately priced. | |
| Oyster plant | An edible root, known also as vegetable oyster, or salsify. It is prepared like parsnips. |
| Oyster Sauce | A bottled all-purpose Chinese seasoning made from oysters, water, salt,cornstarch, and caramel coloring. |
| Classic cooking sauce from China. Also used in other Asian cuisines. Originally made from oysters, water and salt only, oyster sauce now contains added cornstarch and caramel color, to improve its appearance and also to thicken liquids in stir-fries. Surprisingly it has no fishy taste. Found in large supermarkets and Oriental markets. Oyster sauce is a molasses-colored, reddish, dark brown sauce consisting of oysters, brine and soy sauce cooked until thick and concentrated. | |
| Oyster | A bivalve mollusk with a rough gray shell. The flesh varies from creamy beige to pale gray; the flavor from salty to bland; the texture from tender to firm. The Atlantic or Eastern oysters are considered superior to Pacific varieties. |
| Bivalve mollusks with a hard, rough gray shell and creamy-beige to pale-gray meat. | |
| Four major species in the United States are: Atlantic, found along the East and Gulf coasts; the European, a flat-shelled, round oyster of the Northwest and Maine; the Olympia, the half-dollar-sized oyster grown in the Northwest; and the fruit-flavored Pacific oyster, known for its wildly scalloped shell. | |
| Oysters Rockefeller | This creation was born in New Orleans in the late 1890s, and was reportedly named for John D. Rockefeller because of how rich it is. The dish is composed of oysters on the half-shell baked with a mixture of spinach, shallots and celery then topped with bread crumbs. |
| - P - | |
| Pacanas | [Spanish] pecan nuts. |
| Pachola | [Spanish] thin, half circle-shaped piece of ground meat. |
| Packed | Pressed or mashed together tightly, filling the measuring utensil with as much of the ingredient as possible. |
| 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. |
| A Spanish rice dish originating in the town of Valencia. There are hundreds of recipes for paella, all claiming to be authentic. The only ingredients that are necessary for paella are rice, tomatoes, and saffron. Other ingredients are chicken, chorizo, mussels, squid, peppers, and beans. More elaborate preparations include shrimp, lobster, and duck. | |
| Paillard | A piece of meat or fish that has been pounded very thinly and grilled or sauteed. |
| Pain Perdu | "Lost bread." French toast. |
| Pain | [French] bread. |
| Palillo | [Spanish] toothpick. |
| Palm Hearts | Hearts of young palm trees. |
| Palm Sugar | Known as gula jawa (Indonesian), gula Malacca (Malaysian), nahm tahn beep (Thai). Ivory to light caramel colored sugar cakes. Its flavor is extracted from coconut flower or palm. It is similar to brown sugar. In fact, if you can't find it, you can substitute maple sugar or brown sugar blended with a little maple syrup (to moisten) for palm sugar. |
| Palmier | A cookie made of sheets of puff pastry that are rolled in sugar and folded to resemble palm leaves. These cookies are baked until the sugar becomes caramelized. |
| Pampano | [Spanish] pompano. |
| Pan dulce | [Spanish] sweet bread. |
| Pan Fry | To brown and cook foods in fat in a shallow pan, where the fat does not completely cover the food. |
| Pan | [Spanish] bread. |
| Panache | [French] mixed. |
| Panada | A thick paste used as a binding agent for forcemeats. Flour panadas are made in a style similar to choux paste. Other types use bread crumbs or potato puree. |
| Panaderia | [Spanish] bakery. |
| Pan-bagnat | A sandwich from southern France, consisting of small round loaves of bread which have been hollowed out and filled with onions, anchovies, black olives, and tuna, then drenched in extra virgin olive oil. |
| Panbroil | To cook a food in a skillet without added fat, removing any fat as it accumulates. |
| To cook uncovered on a hot surface, usually in a fry pan. Fat is poured off as it accumulates. | |
| To cook quickly in a hot skillet with very little fat or a sprinkling of salt. | |
| Pancetta | An Italian cured meat made from the belly (pancia) of the big (the same cut used for bacon). It is salted but lightly spiced, but not smoked. |
| Cured pork belly that is rolled and tied. Unlike American bacon, this is not smoked. | |
| Pancita | [Spanish] stuffed sheep's stomach. |
| Pane | [Italian] bread. |
| Panela | [Spanish] white cheese made with rennet; slightly salty; it holds its shape when melted; normally sold in blocks or rounds; often sliced thick and broiled or baked; Monterey Jack can be substituted. |
| Panetone | 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. |
| Panforte | A dense, flat Italian cake filled with hazelnuts, almonds, honey, candied citron and citrus peel, cocoa and spices. |
| A rich dense torte made of candied fruit and nuts. | |
| Pan-fry | Cooking food in a shallow pan that is filled with hot fat; a dry-heat cooking method |
| Panfry and saute both mean to cook quickly in a small amount of hot oil, butter, or other fat. Strictly speaking, panfrying means to cook larger pieces, like meat, in a hot pan, turning only once or twice. Sauteing means to toss foods over high heat. | |
| To cook in a small amount of fat. (See Fry and Saute.) | |
| Panino | [talian] sandwich. |
| Panko | Also known as Japanese breadcrumbs; coarse dry white breadcrumbs used for breading rellenos and other fried foods; similar to untoasted coconut in appearance; provides a nuttier, crispier crust than regular breadcrumbs; found in Asian markets and many grocery stores; ordinary breadcrumbs may be substituted if necessary. |
| Panna | [Italian] cream. |
| Panning | Method of cocoking vegetables in their own juices in a tightly covered pan. Small amount of fat is used to moisten the pan before juices escape. |
| Panocha | Mexican brown sugar. |
| Panques | [Spanish] pancakes. |
| Pansit | Wild rice noodles used in Filipino cooking. Soak in warm water for 15 minutes until supple, and drain before using. |
| Pansotti | A stuffed, triangular pasta popular in the Italian region of Liguria. |
| Panzanella | A salad consisting of toasted cubes of bread tossed with vegetables and vinaigrette. The salad is then marinated for at least one hour. The bread should be very firm so that it will endure the soaking of dressing. Vegetables can include tomatoes, peppers, cucumbers, and onions. Lots of garlic, capers, black olives, and anchovies are added to the salad. |
| Papadum | Flat lentil wafers that puff up when deep-fried. Used in Indian cuisine. |
| Papas | [Spanish] potatoes. |
| Papaya | Native to North America, the papaya is a large fruit which is golden yellow when ripe. Ripe papaya has an exotic sweet-tart flavor. The fruit is sometimes called pawpaw. |
| Almost oval melon-like fruit with creamy golden yellow skin, orange yellow flesh and many shiny black seeds right in the center; when slightly under-ripe, the flesh is firm, and at this point it is good for making relishes; it is soft and very juicy when ripe; the skin contains a natural enzyme that tenderizes meat and is frequently included in marinades for that reason. Some weigh up to ten pounds, but most are about the size of a mango. Papaya will ripen at room temperature, so you can buy them firm; but eat when soft. | |
| Papel | [Spanish] paper. |
| Papillote, En | A food (ex. fish with a vegetable garnish) enclosed in parchment paper or greased paper wrapper and baked; the paper envelope is usually slit open tableside so that the diner can enjoy the escaping aroma. |
| Baked in an oiled paper bag. | |
| Pappardelle | Plain pasta, usually homemade, shaped in broad ribbons with fluted edges, cut into short pieces (?-inch wide by 12 inches long). |
| Wide flat pasta noodles served with rich, hearty sauces. | |
| 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. |
| [Hungarian] translated to sweet red pepper. A spicy seasoning ground from a sweet variety of red pepper. It is used to season ragouts, stuffings, and sauces, and as a garnish. | |
| Paraffin | A waxy substance used for coating items such as cheese and the tops of jars of jams and jellies to keep air out, thus preventing spoilage. |
| Parathas | [Indian] triangular shaped, fried flaky breads. Like chapatis, they are made out of whole wheat flour, but they are prepared using a slightly different method. The dough for parathas is oiled, rolled, and folded several times, giving this bread its distinctive flaky texture. The result is a bread crispy on the outside, soft on the inside. |
| Parboil | To cook partially in boiling water. |
| To boil until partially cooked. Usually cooking is completed by another method. | |
| To boil a food briefly, until partially done. A food might be parboiled before adding it to faster-cooking ingredients to insure all ingredients are evenly cooked. | |
| Boil for a short time to partially cook. | |
| Parch | To dry; to cook in dry heat until almost scorched. |
| Parchment Paper | A heavy moisture and grease-resistant paper used to line baking pans and wrap foods to be baked. |
| A silicon based paper that can withstand high heat. Often used to prepare sugar and chocolate confections because they do not stick to the paper at all. Parchment paper may be reused several times. | |
| Parcook | To partially cook an item before storing or finishing by any number of other cooking methods. |
| Pare | To cut off the outside covering. Pare is applied to potatoes, apples, etc. |
| To cut off the outside covering. | |
| To remove skins and peels from fruits or vegetables with a small knife or peeler. | |
| Pareve | A Jewish term which describes food made without dairy or animal ingredients. According to Jewish dietary laws, animal food can't be eaten at the same meal with dairy food, but pareve food may be eaten with either. |
| Parfait | A dessert consisting of ice cream, layered with a dessert sauce, fruit, or liquer. |
| [French] A dessert made of layers of fruit, syrup, ice cream and whipped cream, frozen and served in tall slender glasses. | |
| Parfum | [French] flavor. |
| Parisienne | A white sauce with egg yolks. |
| Parmagiano-Reggiano | Cheese developed in northern Italy in the Parma and Reggio Emilia regions, the original Parmagiano-Reggiano reflects 800 years of tradition and is considered one of the great cheeses of the world. This hard cheese, aged 12 to 24 months or longer, is produced by artisans from the raw milk of cattle fed fresh fodder in their spring and summer pasture. Its uniform color ranges from a pale straw yellow to a deep yellow shade, and it is dotted throughout with barely visible holes. It has an exceptionally fine flavor, full but not pungent. Whole Parmesan cheeses are large and drum-shaped and may weigh 40 to 55 pounds (18 to 25 kg). Methods of production vary from one region to another, with different aging times and temperatures. |
| Parmentier | [French] any dish prepared with potatoes. The term is derived from Antoine Parmentier who introduced the potato to France. |
| Parmesan Cheese | A cow's milk cheese whose taste ranges from sweet to sharp. It is a hard cheese, most suitable for grating. Most often served with Italian food. |
| [Italian] made from cow's milk, this nutty-sweet dry cheese is the best for grating. There is only one true Parmesan and that is Parmigiano-Reggiano. | |
| Parmigiana | Prepared with Parmesan cheese. |
| Parrilla | [Spanish] broiler or grill. |
| [Spanish] grilled items. | |
| Parrot fish | Any of various chiefly tropical marine fish, especially those of the family Scaridae. These fish are called parrot fish because of the brilliant coloring and the shape of their jaws. "Also called "Pollyfish." |
| 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. |
| Whether curly or flat leafed and indispensable herb in cooking and garnishing. Flat leafed parsley has slightly better flavor. | |
| Parsnip | A long, white root vegetable with feathery green leaves. Its look and taste is similar to a carrot and it can be cooked in much the same way. |
| Root vegetable that looks like a white carrot. Great in soups and stews, or pureed. | |
| Partially Set | Term for the state of a gelatin mixture that has thickened to the consistency of unbeaten egg whites. |
| Pasa | [Spanish] raisin. |
| Pasilla chiles | Called a chilaca in its fresh form. The mature chilaca turns from dark green to dark brown. After drying (when it becomes a pasilla) it changes to a blackish-brown. It has a rich hot flavor and is generally ground and used for sauces. Pasilla means little raisin; in some places the Ancho chile is called pasilla chile; long, thin and dry with a dusky flavor; they are hot; thin fleshed, with flavors of dried fruit and licorice; anchoes may be substituted. |
| Pasilla Chili Peppers | Medium-hot chili peppers that are generally 6 inches to 8 inches long and 1 inch to 2 inches in diameter. These rich-flavored peppers are blackish-brown in color and sometimes referred to as chile negro. |
| Pasilla | (pah-SEE-yah) Long and narrow; dried, it is nearly black and wrinkled; soak then puree for complex, medium-hot red sauce; used in chili powder and mole; fresh, it is used like poblanos. |
| Passion Fruit | This purple fruit has a smooth skin that wrinkles as it ages and highly fragrant orange pulp filled with many tiny edible seeds. The flavor is tangy but sweet. It can be chilled and eaten as is, added to fruit salads or used as a flavoring for baked goods, preserves and beverages. |
| Purplish-brown on the outside, filled with (edible) pits and orange flesh inside. Unadulterated, it is tart and hard to take. Passionfruit get its name from its flowers, which Spanish missionaries thought resembled symbols of Christ's Passion, such as the crown of thorns. | |
| 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. |
| Pasta | Pasta may refer to any of a wide variety of noodles from a variety of countries. Italian pasta is usually made with a dough of durum or semolina wheat flour, liquid, and sometimes egg. Pasta made with semolina flour is generally superior, since it doesn't absorb too much water and stays somewhat firm when cooked al dente. |
| " All macaroni products. Any form of spaghetti or noodles. | |
| Angel Hair: In Italian, capelli d'angelo,this fine spaghetti is called capelli d'angelo. Goes best with light, delicate sauces. Cooks in six minutes. | |
| Campanelle: This fancy-looking pasta with a cone shape and wavy edges traps and holds chunky sauces with meat and vegetables. Cooks in 13 minutes. | |
| Castellane: The ridges and conch-shell shape of this pasta help trap hearty sauces. Cooks in 13 minutes. | |
| Elbows: Short, curved tubes of pasta are available in different sizes. Most often associated with macaroni and cheese, elbows also can be used with other creamy sauces or with meat sauce. Cooks in seven minutes. | |
| Farfalle: Also called bow-ties or butterflies. They come in small, medium and large. Their large, flat surface makes them best for tomato, ,meat and vegetable sauces. Cooks in 11 minutes. | |
| Fettuccine: Translates to ""little ribbons."" This pasta is usually 1/4 inch thick and available straight or in coils. Its thickness makes it perfect for heavier sauces, such as alfredo. Cooks in 12 minutes. | |
| Fiori: In Italian, fiori means flower. This pasta has rounded petals that provide extra surface area for chunky tomato-based sauces. Has lots of kid appeal. Cooks in seven minutes. "" | |
| Penne: Quill-shaped pasta tubes with smooth sides. Those with ridges are called penne rigati. These are also called mostaciolli. Large quill-shaped tubes are called manicotti. | |
| Rigatoni: Ridged tubes about 2 inches long and 1/2 inch wide. This hearty pasta should be served with hearty, chunky sauces. Cooks in 13 minutes. | |
| Rotini: Short, 2-inch-long, corkscrew-shaped pasta that's good with chunky sauces. Cooks in eight minutes." | |
| Pastel | [Spanish] cake; pie. |
| Pasteles | [Spanish] envelopes of dough made of plantains filled with tasty ingredients. |
| Pastelon | [Spanish] pie. |
| Pasteurize | To kill bacteria by heating liquids to moderately high temperatures only briefly. French scientist Louis Pasteur discovered the solution while he was researching the cause of beer and wine spoilage. |
| [French] to sterilize milk by heating it to 60 to 82C or 140 to 180F degrees to destroy harmful bacteria. The term is derived from Louis Pasteur, who developed the method. | |
| Pasticceria | [Italian] pastry. |
| Pasticcio | [Italian] pie. |
| Pastilla (Bistella) | A Moroccan pie made with chicken wrapped in phyllo dough. When finished cooking, the pastilla is dusted with sugar and cinnamon. |
| Pastina | A small pasta, of any shape but frequently round; used in soups. |
| Tiny bits of noodles. | |
| Pastrami | A highly seasoned preserved meat made from beef dry:cured with salt or saltpeter. The seasonings include garlic, ground pepper, cinnamon, red peppers, cloves, allspice and coriander seeds. Commonly served as a sandwich on rye bread. |
| Highly, spiced smoked beef, usually prepared from the shoulder cuts. | |
| Pastry Bag | A cone-shaped bag with openings at both ends. Food is placed into the large opening then squeezed out the small opening which may be fitted with a decorator tip. It has a variety of uses, including decorating cakes and cookies, forming pastries, or piping decorative edgings. Bags may be made of cloth, plastic, or other materials. |
| Pastry Blender | A kitchen utensil with several u-shaped wires attached to a handle. It's used to cut solid fat (like shortening or butter) into flour and other dry ingredients in order to evenly distribute the fat particles. |
| Pastry Brush | A brush used to apply glaze or egg wash to breads and other baked goods either before or after baking. |
| Pastry cream | A cooked custard thickened with flour. Some versions may use cornstarch or a mixture of the two starches. |
| Pastry flour | A fine-textured, soft wheat flour with low-gluten and high-starch content. It may be bleached, unbleached, or whole wheat. Soft red or white wheat may be used to produce this flour. |
| Pastry Wheel | A utensil with a cutting wheel attached to a handle. It's used to mark and cut rolled-out dough, and may have a plain or decorative edge. |
| Small, serrated wooden or metal wheel-like utensil for cutting and fluting pastry. | |
| Pastry | Dough made with flour, butter and water and baked or deep-fried until crisp. |
| Pasty | Small pastry pie with a savory filling of meat, potatoes and onion. |
| Pat | To take the underside of the hand and gently press a food. The purpose might be to pat dry ingredients onto the surface so they will adhere during cooking, or to pat with a towel to remove excess moisture. |
| Patatas | [Spanish] potatoes. |
| Patate | [Spanish] sweet potato. |
| Pate a Choux | Cream puff paste. It is a mixture of boiled water, fat, and flour, beat in whole eggs. |
| Pate a Foncer | A shortcrust pastry dough made with butter and strengthened with water. Used as a lining for meat or fish pies. |
| Pate Brisee | A short crust pastry dough made with butter and eggs. |
| Pate 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. |
| Pate de foi gras | A paste made of finely ground goose livers. |
| Pate 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. |
| Pate Sable | Another type of sweet, short crust dough. |
| Pate Sucree | A sweet, short crust dough for tarts and tartlets. |
| Pate | A well:seasoned French preparation using a meat or fish paste filling. Sometimes a fruit or vegetable mixture is used. Can be smooth or coarsely textured. Pates may be served hot or cold, usually as a first course or appetizer. |
| An appetizer, pate usually consists of seasoned, finely ground or strained meat, poultry, or fish. Pate is usually cooked in a crust or mold (may be called terrine) and is often served with crackers or toast. | |
| [French] a term referring to many different preparations of meat, fish and vegetable pies. The definitions of which have been altered through the years. Originally pat‚ referred to a filled pastry much like American or English pies. Now the term pate en croute is used to describe these preparations. Pate en terrine has been shortened to either pate or terrine. A terrine is generally a finer forcemeat than that used for pate, and is always served cold. Pates are coarser forcemeats and, as stated before, are often prepared in a pastry crust. We now use these terms interchangeably and inclusive of all styles of forcemeat. Look for definitions under ballottine and galantine. | |
| Pates | [French] pasta. |
| Patisserie | [French] pastry. |
| Pato | [Spanish] duck. |
| Patty cups | Paper cupcake holders. |
| Patty shell | A shell made from puff paste to hold creamed mixtures or fruit. |
| Patty | A thin, round piece of food, such as a hamburger patty or a peppermint patty. |
| Small, flat, round or oval shaped cake of food, such as potato cake or fish cake, which is served hot; small, flat, individual pie, such as a chicken patty, which is served hot or cold; small, round form for meats such as hamburger. | |
| Paupiette | [French] a thin slice of meat, like a scallopine, which is stuffed and rolled. These may also be made of fish or vegetables. |
| Thinly sliced meats wrapped around fillings. | |
| Pave | [French] cold savory mousse mixture set in a square mold coated with aspic jelly; square sponge cake, filled with butter cream and coated with icing. |
| Pavo (guajolote) | [Spanish] turkey. |
| Paysanne | French name avariety of vegetables cut in a small square, usually about 1/4". Used in soups or granish for meats and seafood. |
| A dish prepared country-style. A vegetable garnish. | |
| Peach Melba | A dessert created in the late 1800s by the famous French chef Escoffier for Dame Nellie Melba, a popular Australian opera singer. It's made with two peach halves that have been poached in syrup and cooled. Each peach half is placed hollow side down on top of a scoop of vanilla ice cream, then topped with Melba sauce (a raspberry sauce) and sometimes with whipped cream and sliced almonds. |
| Peach | A medium-sized stone fruit (Prunus persica) native to China; has a fuzzy, yellow-red skin, pale orange, yellow or white juicy flesh surrounding a hard stone and a sweet flavor; available as a clingstone and freestone. |
| Peaks | The mounds made in a mixture. For example egg white that has been whipped to stiffness. Peaks are "stiff" if they stay upright or "soft" if they curl over. |
| Peanut Oil | Clear oil pressed from peanuts; very useful in cooking and as a salad oil. Peanut oil has a delicate flavor and high smoke point, making it perfect for deep-frying. |
| This flavorful oil borders on all-purpose. Its flavor, though distinctive, is not overpowering, and it is a great oil for cooking (especially highly spiced foods and Asian dishes in which olive oil is out of place). | |
| 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. |
| Ground nut, eaten plain or roasted - sometimes salted and sometimes not. Used to make peanut butter and oils. | |
| 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. |
| Pearl barley | De-husked barley grains, primarily used in soups. |
| Pearl Onions | Mild-flavored onions about the size of a small marble; often cooked as a side dish or pickled as a condiment or garnish. |
| Tiny, marble-size onions that are difficult to peel but make a good side dish or addition to soups and stews. Frozen ones are easier to handle, but less flavorful. | |
| 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. |
| Pease pudding | Puree of cooked, dried peas which is made into puddings, boiled and traditionally served with pork. |
| 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. |
| Pecans (Sp: pacanas) | An oil-rich native American nut; probably originated in Texas; grown commercially in Arizona, Georgia, New Mexico and Texas. |
| Peche Melba | Peaches served with a raspberry sauce. |
| Peche | [French] peach. |
| Pecorino Romano | The Pecorino cheeses are made from sheep's milk in Italy. Romano is the best known. Parmesan is a good Romano substitute. |
| 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. |
| Found naturally in fruits and vegetables, gelatin-like 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. |
| To strip off the outside covering. | |
| To remove the outside covering, such as the rind or skin, of a fruit or vegetable with a knife or vegetable peeler. | |
| 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. |
| 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. |
| Diagonally cut smooth tubes are great for trapping sauces. Those with ridged sides are called penne rigate. Cooks in 12 minutes. | |
| 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 a Chinese stir:fry of steak strips, green peppers, and onion cooked in soy sauce. |
| 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. |
| Peppercorn | Peppercorns are small berries from a vine plant. The black peppercorn is picked when it is almost ripe, then dried. Whole ground or cracked, black peppercorns produce our everyday black pepper. The milder white pepper is made from the dried inner kernel of the ripe berry. |
| 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. |
| Pepperoni | A highly spiced dry sausage made of pork and beef. Seasoned with salt, black pepper, cayenne, and garlic. Often thin sliced and served as an appetizer or as a topping for pizzas. |
| Peppers: | " |
| Anaheim: (ANN-uh-hime) Fresh, six inches long, can be green or red; mildly hot and fleshy, good for stuffing and grilling. | |
| Ancho: (AHN-choh) Wrinkled skin, squat, dark red-brown; lots of pulp; sweet and medium hot, lots of flavor; used for making mole. | |
| Arbol: (ARE-bowl) Skinny, small, hot; red or green when fresh; reddish brown dried; adds heat and flavor to tomato and tomatillo salsas. | |
| Banana: Fresh, can be mild or slightly hot; roast on the grill to eat or use to season tacos. | |
| Cascabel: (KAS-kuh-behl) Dry, smooth skin, brick red, one and one-half inches wide; fairly hot; woodsy, tobacco flavor; great in sauces. | |
| Cayenne: (KI-yehn) Red fresh or dry; long, extremely hot; associated with Cajun food. | |
| Chipotle: (chih-POHT-lay) Smoked jalapeno; dried, dull brown skin up to three inches long; also sold canned in adobo sauce; widely popular in United States to season simultaneously with heat and smoke. "" | |
| Guajillo: In Italian, fiori means flower. This pasta has rounded petals that provide extra surface area for chunky tomato-based sauces. Has lots of kid appeal. Cooks in seven minutes. | |
| Serrano:: (seh-RRAH-noh) Fresh, two or three inches long in red or green; hot; used to season green sauce and fresh foods such as salsa and guacamole. | |
| Habanero: (ah-bah-NEH-roh) When fresh, orange to red; extremely hot and beloved for underlying fruitiness. | |
| Jalapeno: (hah-lah-PEH-nyoh) Fresh, favorite supermarket pepper in green and red; medium-hot; thick flesh; roast and use as seasoning; chop for fresh and cooked foods. | |
| Mata: (MAH-tah) Small; when fresh, extremely hot; use in fresh sauces or stir-fry into oil before adding vegetables; add to shaker jar with vinegar to make hot sauce. | |
| Mora and morita: (MO-ruh and mo-REET-uh) Dried red jalapeno, two or three inches long, red-brown; smoked flavor; medium hot; used in salsas, soups, etc. (Moritas are smaller.) " | |
| Pera | [Spanish] pear. |
| Percent of profit (food industry term) | The selling price of an item minus its cost, expressed as a percentage of its selling price. Also referred to as margin or percent of margin. |
| Perch | Any of a number of spiny:finned freshwater fish found in North America and Europe. The best known U.S. perch is the "yellow perch." Perch have a mild, firm, low:fat flesh. The saltwater white perch and ocean perch are not true perches. |
| Perciatelli | Pasta whose shape is similar to that of spaghetti, but with a hollow center; also called bucatini. |
| Long macaroni. | |
| Percolator | Two-part coffee pot which forces boiling water from lower half up through coffee grains contained in upper half, and finally filtered through a fine sieve. |
| Perdrix | [French] partridge. |
| Perejil | [Spanish] parsley. |
| Perigeux | A brown sauce made with Madeira wine and truffles. |
| Perigourdine | A P rigeux sauce with added goose liver. |
| Perilla | A Japanese herb that has a dark, russet-purple dentate leaf. |
| Peron or Manzana: | (pay-RHON or mahn ZAHN-ah) Fresh, thin fleshed, meaty; medium hot to extremely hot; add to sauces or roast and peel for stuffing or rajas. |
| Persil | [French] parsley. |
| Persillade | A mixture of paste garlic, finely chopped parsley, a little olive oil, and sometimes bread crumbs. |
| A combination of chopped parsley and garlic, usually added to dishes at the end of cooking. nice combined with breadcrumbs as a crust. | |
| Persimmon | A round fruit with a glossy skin that can range in color from yellow to deep orange with sweet, creamy orange flesh. All persimmons have a characteristic astringent flavor that causes the mouth to pucker when they are not ripe. |
| A brilliant orange, smooth-skinned fruit that is terribly tart when unripe, but very sweet when fully ripe. Unlike most other fruits, there is no such thing as an overripe persimmon. | |
| Pescado | [Spanish] fish. |
| Pesce | [Italian] fish. |
| Pesto | Pesto is an Italian basil sauce. Many variations of this sauce exist including different nut based pestos, different herb based pestos, sun dried tomato pesto, and black olive pesto. |
| [Italian] a delicious sauce used for pastas, grilled meats, and poultry. This is made of fresh basil, garlic, olive oil, and parmesan cheese. Some versions will also add parsley and walnuts or pine nuts. The ingredients are ground into a paste and moistened with the olive oil. Pesto is also used to describe similar sauces that contain other herbs or nuts. | |
| Petit Four | Small bite-size cakes, petits fours are usually square or diamond-shaped. They're typically coated with icing and decorated. |
| Small, decoratively iced, rich cookie or cake served on elaborate buffets or at the end of a multi-course meal. | |
| Petit pain | [French] a roll. |
| Petit pois | [French] Tiny young green peas. |
| Petite marmite | A rich meat and vegetable soup. |
| Pfeffer | [German] pepper. |
| Pfeffern sse | [German] Peppernuts; Small spicy cake balls, dusted with confectioners sugar. |
| Pheasant | A medium:sized game bird related to the partridge and the quail. The female's flesh is plumper, juicier, and more tender. Farm:raised birds have a somewhat milder flavor than wild varieties. |
| A game bird with dark flesh and an average weight of 1.5 to 2 lbs. | |
| Phyllo Dough (Filo) | Paper-thin sheets of pastry dough for Middle Eastern baking. Can be found in most supermarkets frozen in boxes. Used for Greek Baklava and many other baked dishes. |
| Phyllo: | A Greek pastry, phyllo is made up of tissue-thin layers of dough. The dough is used for dishes such as baklava and spanikopita. It can usually be found frozen in supermarkets. Phyllo is sometimes spelled filo. |
| 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. |
| [Spanish] hash; shredded or ground beef, spices and other ingredients; normally used as a filling. | |
| Picante | Spanish for flavored with hot peppers (chiles). |
| [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. |
| 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. |
| 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. |
| Pico de Gallo | Literally rooster's beak, a coarse uncooked tomato salsa. |
| [Mexican] "beak of the rooster"; salsa cruda; very hot, raw salsa with tomatoes, onions, cilantro and serrano chiles; called salsa m xicana in Mexico. | |
| Picoso | [Spanish] hot (to taste). |
| Pierogi | Polish dumplings filled with a minced mixture, such as pork, onions, cottage cheese and seasonings. |
| Pigeon | A widely distributed bird that is normally eaten only when young. Squabs are young pigeons that have never flown are therefore very tender. Squabs are normally under a pound and about 4 weeks old. May be prepared like chicken. |
| Pignoli | Pine nuts. |
| Pig's feet | The feet and ankles of a pig. Available fresh, pickled, and smoked. Fresh and smoked pig's feet are used in sauces, soups, and stews. Pig's feet are called "trotters" in England. |
| Pike | A family of fish that includes the pike, pickerel, and the muskellunge. These freshwater fish have long bodies, pointed heads, vicious teeth, and provide a lean, firm, bony flesh. Used in French "quenelles" and the Jewish "gefilte fish." |
| Piki | Indian bread baked as thin and crisp as paper. |
| Pilaf, Pilau | An Armenian, Greek or southern Russian rice dish with seasonings, often with meats, vegetables or poultry added. |
| A side dish of rice or other grains cooked in a broth with seasonings and sometimes tossed with vegetables or meat. Also known as pilau. | |
| Piloncillo | [Spanish] an unrefined cane sugar that is purchased in molded hard cones; It is beige to brown in color; the deeper the color, the more molasses flavor it has; dark brown sugar may be substituted. |
| Pilze | [German] mushrooms. |
| Pimenton | Mexican paprika; similar in taste to New Mexico ground red mild chile peppers. |
| A name used for roasted red peppers that have been canned or bottled in liquid. Used for stuffing green olives. | |
| Pimienta negra | [Spanish] black pepper. |
| Pimienta | [Spanish] pepper. |
| Pimiento chile | Meaty and luscious with a tinge of spice; grown in California and southern United States; when dried, is ground into paprika; use fresh red bell peppers if pimientos are unavailable. |
| Pimiento or Pimento | A large red, sweet pepper. Pimientos are usually found diced in cans and jars and are added to dishes to enhance the color and flavor. |
| Pimientos dulces | [Spanish] sweet peppers. |
| Pin bone steak | A steak cut from the sirloin. |
| Pinas | [Spanish] pineapples; used in salsas, relishes, desserts and cocktails. |
| Pinch | As much of an ingredient that can be held between the thumb and forefinger. A very small, approximate amount. |
| Pine Nuts | The blanched seeds from pine cones. Other names are: Indian nut, pinon, pignoli, and pignolia. |
| Also pignoli nuts, small, pellet-shaped nuts. Expensive (wonderfully sweet and rich) little nuts that come from a large pinecone of Italy. May substitute slivered almonds. The Southwestern Pignons are similar. | |
| Pineapple | A tropical fruit (Ananas comosus) with a spiny, diamond-patterned, greenish-brown skin and swordlike leaves; the juicy yellow flesh surrounds a hard core and has a sweet-tart flavor. |
| Pink salmon | A lower fat variety of salmon. Also called the "humpback salmon." |
| Pinon | Pine nuts, seeds of large pine cones. Used in deserts and breads or roasted and enjoyed as nut meats. |
| [Spanish] pine nuts, pignolis; seeds of the pi on pine which ripen in the crevices of pine cones throughout the desert Southwest; delicious raw or toasted; store tightly covered and either refrigerate or freeze them, depending on how soon they are to be used. | |
| Pint | A unit of volume measurement equal to 16 fl. oz. in the U.S. system. |
| Pintade | [French] Guinea hen. |
| 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. |
| Name taken from pintar (to paint); reddish-brown speckled beans that turn pink when cooked; used in traditional Mexican cookery; when a recipe title says "frijoles," it is most likely referring to pinto beans. Pinto beans make great refried beans; they are also good for beans and rice, chili, or served as a puree. | |
| Pipe | To squeeze icing or other soft food through a pastry bag to make a design or decorative edible edging. |
| To squeeze a paste-like mixture (usually frosting) through a pastry bag. | |
| Pipian | [Spanish] sauce containing ground nuts or seeds and spices; Indian stew or fricassee thickened by its ingredients rather than by flour. |
| Piquant, Piquante | Spicy or sharp in flavor. |
| A term which generally means a tangy flavor. | |
| Piquante Sauce | A sauce made with shallots, white wine vinegar, gherkins, parsley, and a variety of herbs and seasonings. |
| Piquin | (pay-KEEN) Small, dried, red; extremely hot; simmer in cooked sauces, soups, stews. |
| 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. |
| Pit | To remove the seed from a piece of fruit by cutting around the sides of the fruit and pulling the seed away from the flesh. |
| (Or "stone.") To remove the pit or seed from a fruit or olive. | |
| Pita bread | Flat round bread made with or without a pocket. |
| Pita | A round, Middle Eastern flat bread made from white or whole wheat flour. When a pita is split, the pocket may be filled to make a sandwich. |
| 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. |
| Plank | An oiled, grooved hard-wood platter, usually oak, on which meat is served and carved. Also, sometimes roasted on. |
| 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. |
| Vegetable banana. Resemble bananas in size and shape but are starchier and not sweet. Both green (hard) and brown (ripe) are used in the cuisines of the Caribbean and South America. Ripe plantains can be peeled like bananas but not green ones. Most commonly sliced thin and fried. Found in some larger supermarkets, Hispanic and Caribbean markets. Also known as machos. | |
| Plants | Four sacred plants of the Southwest Indians are beans, corn, squash and tobacco. |
| Plastic Wrap | A thin sheet of clear polymers such as polyvinyl chloride; clings to surfaces and is used to wrap foods for storage. |
| Platano macho | [Spanish] plantain; a tropical plant resembling the banana; very large with a thick skin; the fruit is deeper yellow than that of the banana; cooked, unripe platana is eaten like a potato; when ripe, the skins are black, and this is when they are sweetest; platanas will ripen after being harvested. |
| Platano | [Spanish] banana; coarse-textured banana that cannot be eaten raw. |
| Pluck | Offal; to remove the feathers from a domesticated or game bird. |
| Plugra butter | also known as European-style butter, has a higher butterfat and lower moisture content than regular butter, which makes pastries flakier and sauces smoother. |
| Plum Sauce | Also known as duck sauce, plum sauce is a Chinese condiment made from plums, apricots, vinegar and sugar. It has a thick, jam-like consistency and tart-sweet flavor. Plum sauce is used predominately as a dipping sauce for roasted meats and fried appetizers. |
| An Asian sweet-and-sour sauce made from plums, apricots, sugar, and other seasonings. Sold in jars or cans, store tightly covered, in the refrigerator. | |
| Plum tomatoes | These oval-shaped tomatoes have great flavor. They are the best sauce tomato, because is quite thick in comparison to the round tomato. |
| Plum | A small to medium-sized ovoid or spherical stone fruit (Prunus domestica) that grows in clusters; has a smooth skin that can be yellow, green, red, purple or indigo blue, a juicy flesh, large pit and sweet flavor. |
| Poach | Submerging food into a hot liquid (approximately 1600 F-1800 F) |
| To cook in liquid held just below boiling so it just shimmers slightly on the surface. Example Puree: | |
| To cook in a hot liquid, using precautions to retain shape. The temperature used varies with the food. | |
| To cook food in liquid, at or just below the boiling point. For eggs, meat, or fish, the liquid is usually water or a seasoned stock; fruit is generally poached in a sugar syrup. | |
| To cook food simmered in a liquid, just below the boiling point. | |
| Poblano chiles | "People chiles"; in dried form, known as ancho chiles; frequently used for chiles rellenos; dark green, almost black, ranging from mild to hot, they look like deflated bell peppers; normally roasted before using; when dried, it is called the ancho chile; in California it is usually called a pasilla chile; preferred choice for making chiles rellenos. |
| Poblano Chili Pepper | A dark, sometimes almost black green chili pepper with a mild flavor. Best known for its use in "Chili Rellanos". |
| Poblano | (poh-BLAH-noh) Fresh, dark green or red; up to five inches long and three and one-half inches wide; medium-hot; always roasted before using for stuffing or rajas. |
| Poele | A method of cooking (usually in a covered pot) where foods are cooked in their own juices. Also referred to as butter roasting. |
| Poi | A Hawaiian dish made from cooked taro root that has been pounded to a smooth paste and mixed with water. |
| Poisson | [French] fish. |
| Poivrade | Made with pepper. |
| Pole display (food industry term) | An advertising display that is mounted on a pole and placed above a product, e.g., produce displays, meat signs, coffin cases signs. |
| Polenta | A mush made from cornmeal, polenta may be eaten hot or cooled and fried. Polenta is a staple of northern Italy. |
| The Italian version of cornmeal mush. Coarsely ground yellow cornmeal is cooked with stock or water and flavored with onions, garlic, and cheese. Polenta may be eaten fresh out of the pot, as a perfect accompaniment to stews. Polenta may also be poured into a greased pan and allowed to set. It is then sliced, saut ed, and topped with cheese or tomato sauce. | |
| Polish sausage | Also called "kielbasa," this is a highly seasoned smoked sausage of Polish origin made from pork and (sometimes) beef. It is flavored with garlic an other spices. It can be served cold or hot. |
| Pollack | This low to moderate fat fish has firm, white, flesh with a delicate, somewhat sweet flavor. Pollack is often used to make imitation crab meat. Also known as "Coalfish" or "Saithe," this saltwater fish is a member of the cod family. |
| Pollo | Spanish term for chicken. |
| [Spanish] chicken. | |
| Pollyfish | Any of various chiefly tropical marine fish, especially those of the family Scaridae. These fish are called parrot fish because of the brilliant coloring and the shape of their jaws. "Also called "parrot fish." |
| Polyunsaturated Fat | A fatty acid with two or more double bonds between carbon atoms; the good kind of fat. |
| Pomegranate molasses | [Middle Eastern] also known as pomegranate syrup. Condiment prepared from yellow sour pomegranates cooked with sugar. Provides fruity and tangy flavor to savory dishes. |
| Pomegranate | A red to purple fruit with thin leathery skin and hundreds of crunchy seeds encased in translucent, sweet-tart flesh. The seeds are separated from the flesh by a bitter membrane that should be discarded. |
| A strangely constructed fruit - a labyrinth of seeds wrapped in fruit buried in a mass of inedible flesh surrounded by a tough skin. The pulp and juice surrounding the tiny seeds have a sweet-tart flavor. Pomegranate juice is used in making Grenadine and pomegranate molasses is available in Middle Eastern stores. | |
| Pomfret | This small, high:fat fish has a tender texture and a rich, sweet flavor. Found off the coast of the Atlantic and the Gulf of Mexico, this fish is also called the "butterfish." |
| Pomidoro | [Italian] tomato. |
| Pomme de terre | [French] potato. |
| Pomme | [French] apple. |
| Pompano | This saltwater fish is a succulent, fine:textured fish with a mild delicate flavor. This expensive, moderately fat fish is considered by many experts as America's finest fish. |
| Pone bread | Corn bread. |
| Pone | A round, flat food, such as corn pone. |
| Pooch | Cowboy favorite of stewed tomatoes, sugar and biscuits. |
| Popover | Indian fry bread. |
| Poppy Seed or Poppyseed | Tiny bluish-gray seeds of the poppy plant. Poppy seeds are often sprinkled on food, used as a filling, or added to a variety of foods, such as cakes, breads, and salad dressings. |
| Porcini | A large wild mushroom with a smooth cap and thick stem. Porcini mushrooms have an earthy flavor. |
| [Italian] also called c pes, these meaty, large-topped mushrooms are a treat. Most frequently sold dried but becoming increasingly available fresh. | |
| Porgy | Also know as "Scup" or "Porgie." These saltwater fish are generally lean, and coarse:grained. Porgy is often grilled, poached, and pan:fried. |
| Widely known as sea bream, there are many different varieties of this fish family in the United States and around the world. The most popular United States porgy is the scup, which is found in Atlantic waters. Porgies have a firm, low-fat flesh with a delicate, mild flavor. Although some grow to 20 pounds, most fall into the 1/2- to 3-pound range. They're available fresh and frozen, and are generally sold whole. The porgy is suitable for almost any method of cooking, including baking, grilling and frying. | |
| Pork chitterlings | The small intestines of freshly slaughtered pigs. They are cleaned and simmered until tender. Chitterlings are served with sauce, added to soups, battered and fried, and used as sausage casings. |
| Pork | The flesh of domestic swine. Today's pork is leaner (1/3 fewer calories) and higher in protein than a decade ago. And with improved feeding techniques, trichinosis has become extremely rare. Most pork is slaughtered at 6 to 9 months. |
| The flesh of hogs, usually slaughtered under the age of 1 year. | |
| Porridge | Hot cooked (usually oatmeal) cereal. |
| Portabella | A very large crimini; the mushroom has a dense texture and a rich, meaty flavor. |
| Porter house steak | A steak cut from the thick end of the tenderloin, or short loin, of beef. |
| A cut of meat from the rear end of the short loin. The name originates from the days when it was served in public alehouses that also served a dark beer called porter. It consists of a hefty chunk of tenderloin with an even heftier chunk of sirloin tip. Some folks like to remove the tenderloin to serve separately as filet mignon. | |
| Portobello mushrooms | Enormous version of cremini with robust flavor. Great when grilled, broiled, or saut ed. |
| Posole, Pozole | Hominy stew made with dried lime-treated corn and combined with pork and seasonings. |
| Corn that has been treated with slaked lime to remove the tough outer husks of the kernels, then dried; thick stew made with hominy as an ingredient; the stew usually includes pork and chiles; also another name for hominy. The base of the soup is water flavored with onions, tomatoes (or tomatillos), and herbs. Hominy is cooked into this broth and condiments include minced onion, avocado, lime wedges, oregano, queso fresco, and fried pork skin. | |
| Postre | [Spanish] dessert. |
| Pot Liquor, or Pot Likker | The liquid left after cooking greens, vegetables, or other food. It's traditionally served with cornbread in the South. |
| Pot Roast | A large piece of meat browned in fat quickly and then cooked in a covered pan. |
| Beef cooked in a manner similar to braising, but on top of the stove. | |
| Pot Sticker Wrappers | Very thin sheets of dough made from flour, eggs and salt; used for small meat and vegetable filled dumplings known as pot stickers, as well as for won ton and egg rolls. |
| Potage | French term for a thick soup intended to serve as a complete meal. It defines a soup with a thickness that is between consomme and soupe. |
| [French] thick soup. | |
| Potassium | A mineral used primarily to assist the transmissions of nerve impulses and to develop protein. Good potassium sources include green vegetables, kiwi, bananas and other fruits. |
| Potato starch or flour | Starch made from dried potatoes ground into flour. Find in some Scandinavian shops, delicatessens and health food stores. |
| Potato | The starchy tuber of a succulent, nonwoody annual plant (Solanum turberosum) native to the Andes Mountains; cooked like a vegetable, made into flour, processed for chips and used for distillation mash. |
| Pot-au-feu | A combination of stock with meat, bones, and vegetables, cooked together but often served as separate courses. |
| Pothook | Bent iron for hanging a kettle over the fire. |
| Pots de cr me | Small custards, variously flavored. |
| Potted meat | A meat that has been cooked and ground to a fine paste, lightly seasoned, and packed. |
| Poule | [French] chicken. |
| Poulet | [French] young chicken. |
| Poultry Seasoning | A blend of herbs and spices, poultry seasoning usually contains sage, celery seed, thyme, savory, marjoram, onion, and pepper. |
| Equal amounts of dried sage, dried thyme and dried marjoram. | |
| 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 . |
| Prairie coal | Cow or buffalo manure, dried and used in campfires. |
| Prairie strawberries | Red beans; also called Arizona strawberries. |
| Praline | A confection made with pecans and brown sugar. |
| In French cookery this is a powder or paste made of caramelized almonds and/or hazelnuts. American cookery refers to a candy consisting of caramel and pecans. Candy eaten in the Southwest; made from brown sugar and pecans. | |
| Prawn | Term commonly used for any large shrimp, although a true prawn has a thinner body and longer legs than a shrimp, and an average market length of 3 inches or 4 inches. |
| For culinary purposes, the same as shrimp. In the U.S., large shrimp are sometimes called prawns. The true prawn is a small shellfish closely related to shrimp, but it is European. | |
| Preheat | Heating the empty oven to the recommended temperature before placing the product to be baked in it. |
| To allow the oven or pan to get to a specified temperature before adding the food to be cooked. | |
| Preserve | To prepare foods for long storage. Some ways to preserve food are drying, refrigeration, freezing, canning, curing, pickling, and smoking. |
| Preserves | A thick cooked mixture of whole or cut up fruit, sugar, and usually pectin. |
| Fruits or vegetables, whole or chopped, simmered in a sugary syrup. | |
| Pressure Cooker | A cooking pot made to cook food under pressure. The pressure cooker has a locking lid and a valve system to regulate the internal pressure. Cooking time may be reduced by as much as 50% without destroying the nutritional value of the food. |
| Prick | To make small holes in the surface of a food, usually using the tines of a fork. Pie crust is usually pricked. |
| Prickly pear | Egg-size fruit of the prickly pear cactus; the fruit is referred to as tuna; flesh is garnet-colored. Often made in to prickly pear jelly. |
| Primavera | Italian for "spring style," this term refers to the use of fresh vegetables as a seasoning or garnish in a dish. |
| Prime Rib | Meats found in supermarkets labeled "prime rib" are most often actually rib roasts. |
| Printanier | [French] garnish of spring vegetables. |
| Processed cheese | Some amount of cheese cooked together with dyes, gums, emulsifiers and stabilizers (American cheese, Laughing Cow, rambol). |
| Profiterole | Tiny cream puff, filled with sweet or savory mixtures, served as dessert or hors d'oeuvres. |
| Proof Box | A sealed cabinet that allows control over both temperature and humidity. |
| Proof | In bread baking, this term indicates the period of time a product is allowed to rise after it is shaped and placed on or in pans. Products are usually proofed until doubled in size, or when a finger, lightly placed on the side of the loaf, leaves an indentation. Products are "proofed" in a humid, draft-free, 950F to 1000F place. In homes, a barely damp, clean, non-terry cloth towel or plastic wrap sprayed with pan spray may be lightly placed over the product to prevent the crust from drying. Some ovens have a proofing feature. Follow the manufacturer's use guide. |
| 1) To "prove" yeast is alive by dissolving it in warm water and setting it aside in a warm place for 5 to 10 minutes. If it swells and becomes bubbly, it is alive. 2) Proof is an indication of the amount of alcoholic content in a liquor. In the U.S., proof is twice the percentage of alcohol. If a liquor is labeled 80 proof, it contains 40% alcohol | |
| Prosciutto | An unsmoked, seasoned, salt:cured, and air:dried ham. The meat is pressed to produce a firm texture, then sliced very thin. "Parma ham" is the true prosciutto. "Prosciutto cotto" is cooked ham, "Prosciutto crudo" is raw. |
| The Italian word for ham. | |
| The Italian word for ham, usually referring to the raw cured hams of Parma. Though once impossible to obtain in the United States due to USDA regulations, fine prosciuttos from Italy and Switzerland are now being imported. These hams are called prosciutto crudo. Cooked hams are called prosciutto cotto. Prosciutto is best when sliced paper thin served with ripe figs or wrapped around grissini. | |
| Protein | Protein can be found in both animal and vegetable sources, and provides the body with energy while performing a large number of other functions. |
| Provencale | [French] in the Provence style; served with a spicy garnish of tomatoes, mushrooms and garlic in oil. |
| Provolone Cheese | Pale yellow, sharp Italian cheese originating in the southern province of Catania, made from cow's or buffalo milk. Most provolone is aged for two to three months, though some is aged six months to a year or more. |
| Prune | A dried red or purple plum. |
| dried plum. | |
| Puchero | [Spanish] stew. |
| Pudding | Like custards, thick, creamy mixtures of milk, sugar, and flavorings. Custards are thickened with eggs, puddings with cornstarch or flour. |
| Puerco | [Spanish] pork. |
| [Spanish] leek. | |
| Puesto | [Spanish] a stand in the market or on the street. |
| Puff paste, pastry | Layers upon layers of pastry dough, each separated by a film of butter. Time-consuming but fairly easy to make. |
| A rich, multilayered French pastry made with butter, flour, eggs, and water. Puff pastry is made by placing chilled butter pats between layers of dough, then rolling the dough, folding it in thirds and letting it rest. The process is repeated several times, producing a dough with hundreds of layers of dough and butter. When baked, the moisture in the butter creates steam, which causes the dough to separate into flaky layers. | |
| 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. |
| To break a food down to powder by crushing or grinding. | |
| Pumate | Italian for sun-dried tomatoes. |
| [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. |
| 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 dow | In reference to bread dough - when dough has doubled in size or when a dent remains after two fingers are lightly pressed ½ 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. |
| To deflate a risen dough. With your hand, press on the dough until the gas escapes. | |
| Puree | Food that has been mashed or sieved. |
| A thick soup made from a pureed vegetable base. To finely blend and mash food to a smooth, lump-free consistency. You can puree foods in a blender, food processor, or food mill. | |
| Purse | [French] sieved raw or cooked food; thick vegetable soup which is passed through a sieve or an electric blender or food processor. |
| Purslane | A small plant with reddish stems and rounded leaves. Purslane can be eaten cooked or raw and has a mild flavor. |
| Pink-stemmed purslane weed used as a vegetable and in salads. | |
| Puttanesca | A piquant pasta sauce made of tomatoes, onions, black olives, capers, anchovies, and chile flakes. |
| 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. |
| - Q - | |
| Quahog | The American Indian name for the East Coast hard shell clam. It is also used to describe the largest of these hard shell clams. Other names used are chowder clam or large clam. |
| Quail | A small game bird of the partridge family that resembles a small, plump chicken. Known also as "bobwhites" and "partridges." The flesh is white and delicately flavored. Most quail today are raised on bird farms. |
| Quark | [German] cottage cheese. Soured/curdled milk turned into a very loose cottage cheese-like substance. |
| Quart | A measure of volume in the U.S. system; 32 fluid ounces equal 1 quart and 4 quarts equal one gallon. |
| Quatre-epices | A French spice mixture containing ground cinnamon, nutmeg, cloves, and pepper. This mixture is used to season stews and pates. |
| Quelitas | [Spanish] lamb's quarters; pigweed; goosefoot; wild spinach; wild greens; bean and spinach dish seasoned with bacon and chile. |
| Quemar, quemado | [Spanish] to burn; burned. |
| Quenches | [French] Light savory dumplings made of meat or fish and used as a garnish or in a delicate sauce. |
| Quenelle | A poached dumpling, usually made of meat or fish. |
| A dumpling made from fish or meat forcemeat then poached. | |
| Quesadilla | A flour tortilla filled, folded, then cooked. The filling usually contains shredded cheese, but may also include ground meat, refried beans, etc. |
| [Spanish] sandwich; flour tortilla turnover which is usually stuffed with cheese, then toasted, fried or baked. Originally a corn masa empanada filled with meat then deep fried. Modern versions found throughout restaurants in the US are made with flour tortillas that are filled with cheese and perhaps beans, meat, salsa. or vegetables, and folded over when cooked. Usually pan-fried or cooked under a broiler. | |
| Queso anejo | [Spanish] aged cheese; salty white cheese slightly similar to feta in flavor, but since it is not brined, its flavor is somewhat milder; a good substitute is grated feta cheese. |
| Queso asadero | [Spanish] also known as quesilla de Oaxaca; a rubbery-textured cheese that is pulled and twisted into strands; traditionally used in fillings where it becomes stringy when heated; whole-milk mozzarella, Monterey jack or Muenster may be substituted. |
| Queso blanco | [Spanish] fresh white cheese, often called queso fresco. |
| Queso cotija | Sharp, firm and good for grating. Simply sprinkle it on top of beans, chili or other dishes to enhance their flavor. |
| Queso flameado | [Spanish] flamed cheese; queso fundido (melted cheese); cheese roasted over a flame. |
| Queso Fresco Cheese | A fresh Mexican cheese similar to farmer cheese or cottage cheese. This white, slightly salty cheese is available in Latin markets and many supermarkets; also called queso blanco. |
| Usually made from a combination of cow's milk and goat's milk, it tastes like a mild feta cheese. It crumbles easily and tastes good in salads or with beans. | |
| [Spanish] cheese which has a texture similar to farmer's cheese; crumbly white cheese made from partially skimmed milk; lightly tangy and very subtle; usually sold in small round cakes; used for fillings and crumbled into soups and over sauces; often called queso blanco; white Cheddar or a mixture of farmer's and feta cheese are fairly good substitutes. | |
| Queso Oaxaca | Also known as quesillo, this soft, mild cheese is perfect for quesadillas. It is similar in texture to string cheese, and should e pulled apart into thin strings before being put on the tortilla. |
| Queso panela | This soft white cheese often is served as part of an appetizer or snack tray. It absorbs other flavors easily. Like queso blanco, it doesn't melt. |
| Queso | The Spanish word for cheese. |
| [Spanish] cheese. | |
| Quiche Lorraine | [French] A custard pie containing cheese and ham or bacon. |
| Quiche | This dish is a pastry crust filled with a savory egg custard which usually includes cheese, seasonings, vegetables, and other ingredients. It's typically baked in a shallow, straight-sided, fluted baking dish. |
| [French] a savory, open top pie made of eggs, milk or cream, and anything else within reach. The most famous of these is the quiche Lorraine of Alsace, made with bacon and Gruyere cheese. | |
| Quick bread | Bread that is quick to make because it doesn't require kneading or rising time. |
| Quick bread is made with baking soda or baking powder, which is why it's called "quick." | |
| Quick rising yeast | Quick rising yeast causes a dough to rise in half the the time. Be sure to follow manufacturer's instructions for best results. Find in any supermarket. |
| 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. |
| This yellow-skinned fruit looks and tastes like a cross between an apple and a pear. Its texture and flavor make it better cooked than raw. Its high pectin content makes it ideal for use in jams, jellies and preserves. Introduced to Latin America by the Spanish and/or Portuguese; looks like a large pear, but is hard and very sour; usually cooked with sugar, after which it becomes faint pink. | |
| Quinoa flour | A gluten-free flour made from grinding quinoa grain. It is highly nutritious and yields a tender, moist crumb in cookies, pancakes, waffles, and fruitcakes. |
| Quinoa | Quinoa is a protein rich grain which is also high in unsaturated fat and lower in carbohydrates than most grains. It may be used in any dish in place of rice or similar grains. |
| Pronounced (KEEN-wah). A natural high-protein whole grain grown in South America. Originally used by the Incas, it can be substituted for rice in most recipes. It is a unique grain in that it serves as a complete protein containing essential amino acids. | |
| Quota (food industry term) | A benchmark used to establish the quantity of product expected to be sold during a promotion. |
| - R - | |
| Rabanos | [Spanish] radishes. |
| Rabbit | Rabbit meat is mostly white, fine textured and mildly flavored. Domesticated rabbit is generally plumper and less strongly flavored that wild rabbits. Rabbit can be prepared in any manner suitable for chicken. |
| Raccoon | A North American mammal that served as an important food source for pioneers. The flesh is mostly dark meat, and the fat is strong in flavor and aroma. Young raccoons are usually roasted; older raccoons should be braised or stewed. |
| Radicchio | A variety of chicory, radicchio leaves are red with white ribs, and are slightly bitter. The leaves are most often used in salads, but may be grilled, sauteed, or baked. |
| A member of the chicory family with red and white leaves. The different varieties range from mild to extremely bitter. The round Verona variety are the most common in the US. Radicchio is peppery, crunchy, and, like all members of the chicory clan, it usually has bright red leaves and a tight head. Used most often in salads, but is quite suitable to cooked preparations.bitter | |
| Radish | A member of the mustard family grown for its root (Raphanus sativus); generally, the crisp white flesh has a mild to peppery flavor and is usually eaten raw. |
| Ragout | Ragout is derived from the French verb ragouter, which means "to stimulate the appetite." A ragout is seasoned stew, usually made with meat, poultry, fish, and often vegetables. |
| A French term for a well seasoned stew made of meat, fish, or vegetables. | |
| Ragu | Meaty, slow-cooked tomato sauce, ideal with lasagne, raviloi, and other fresh pasta. |
| Raisin | A sweet dried grape. |
| Raita | A yogurt salad consisting of yogurt and a variety of chopped vegetables, fruits and flavored with garam masala, herbs and black mustard seeds. Raita originates from East India. |
| Rajas | [Spanish] strips; usually refers to strips or ribbons of roasted or sauteed green chiles and onion. |
| Ramekin | A small baking dish resembling a souffle dish, a ramekin usually measures from 3 to 6 inches in diameter and is used for individual servings. |
| Individual ovenproof baking dishes made of ceramic, porcelain or glass and used in the preparation of custards and other miniature sweet or savory dishes. | |
| Ramen Noodles | Fine Japanese deep-fried wheat noodles, which are commonly available packaged with a broth mix. |
| Ramp | A wild onion which resembles the leek, the ramp has a strong onion-garlic flavor. It may be used as a substitute for leeks, scallions, or onions. |
| Ranchero | [Spanish] country-style. |
| 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. |
| Rascasse | A type of scorpion fish which achieved glory in Provence for its starring role in the region's famed saffron-scented bouillabaisse. |
| Rasher | A strip of meat, such as bacon. Rasher may also mean a serving of 2 to 3 thin slices of meat. |
| 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. |
| Ratafia | Flavoring made from bitter almonds; liqueur made from fruit kernels; tiny macaroon. |
| Ratatouille | A French vegetable stew that combines a variety of vegetables and herbs simmered in olive oil; can be served hot or cold as a side dish or appetizer. |
| [French] a vegetable stew consisting of onions, eggplant, sweet peppers, zucchini, and tomatoes flavored with garlic, herbs, and olive oil. | |
| Ravigote | A velout sauce with added onions, herbs, white stock and vinegar; served cold. |
| Ravioli | Italian for little wraps; used to describe small squares or rounds of pasta stuffed with meat, cheese or vegetables. |
| [Italian] little pasta pillows filled with cheese, meat, vegetable(s), or other fillings served in broth or with sauce. | |
| Raw sugar | A coarse, tan granulated product similar to turbinado sugar; an intermediate product in cane sugar production. The raw sugar is then shipped to a refinery for final processing. Raw sugar is available to consumers. |
| Sugar that hasn't been refined enough to achieve a granulated quality. It looks like coffee crystals. This coarse sugar is harder to dissolve, making it a nice choice for sprinkling on foods. | |
| Sugar that has not been refined. Appears much like coffee crystals. Coarse or raw sugar is more difficult to dissolve. Makes a wonderful garnish. | |
| Raw-milk cheese | Made with unpasteurized milk (parmigiano reggiano, Swiss gruyere, French roquefort, traditional cheddars). |
| Ray | This kite:shaped fish features edible fins. The fish is firm, white, and sweet; similar to the texture and taste of scallop. Also known as a "Ray." |
| Razor clam | A long, thin, razor-shaped clam, considered one of the most delicious of clams; eaten raw or cooked. |
| Recado | [Spanish] seasoning. |
| Recess cake tin | Sponge flan pan. |
| Receta | [Spanish] recipes. |
| Recipe | A set of written instructions for producing a specific food or beverage; also known as a formula (especially with regards to baked goods). |
| Reconstitute | To restore concentrated foods such as dry milk or frozen orange juice to their normal state by adding water. |
| To restore condensed, dehydrated or concentrated foods to their original strength with the addition of liquid, usually water. | |
| To bring a dried, dehydrated food back to its original consistency by adding a liquid. | |
| Red Beans | Dark red beans similar to red kidney beans, but smaller; popular in chili and as refried beans. They stay firm when cooked and are excellent when accompanying rice. They are available dried in most supermarkets; also known as Mexican Red Beans. |
| Sometimes referred to as "the Mexican strawberry" in the Southwest; brighter in color than the pinto bean and lacks the surface streaks of the slightly smaller pinto bean; similar to and interchangeable with pinto beans. Medium-size, dark red beans akin to kidneys and pintos. | |
| Red Chili Paste with Garlic | See "Garlic and Red Chili Paste." |
| Red Curry Paste | A spicy condiment used in Thai cooking. Rather hot, with it's main ingredient being red chili peppers. Found in some supermarkets and Oriental markets. |
| Red Delicious Apple | A sweet, juicy, red variety of apple; perfect for a snack, but does not cook well. See also apples. |
| Red pepper flakes | The dried flakes of dried ripe red hot chile pepper. Most are quite hot. |
| Red perch | This important commercial fish is a member of the rockfish group. Also known as "ocean perch," although it is not a true perch. |
| Red snapper | This is the most popular of a few hundred species of snapper. This is a lean, firm:textured saltwater fish. Some species of rockfish and tilefish are also called snappers, but are not. |
| A saltwater fish with red eyes, reddish-pink skin and very lean, firm, white flesh. The average market weight is 2 to 8 pounds, and fresh snapper is available whole, or cut into steaks or fillets. | |
| Red wheat | In the U.S., wheat is classified into six classes - three of the classes have a bran coat that is considered "red" in color. These classes are hard red winter wheat, hard red spring wheat, and soft red winter wheat. Also, see glossary listing for White wheat. |
| Redeye Gravy | A southern gravy made by adding water and sometimes hot coffee to ham drippings. It's usually spooned over biscuits which are served with the ham. |
| Redeye salmon | Prized for canning, the sockeye salmon has a firm, red flesh. Also known as the "sockeye salmon." |
| Redfish | This important commercial fish is a member of the rockfish group. Also known as "ocean perch," although it is not a true perch. |
| Redhead | A saltwater fish belonging to the wrasse family. Also called "California Sheesphead." Its meat is white, tender, and lean. |
| Reduce or reduction | The technique of cooking liquids down so that some of the water they contain evaporates. Reduction is used to concentrate the flavor of a broth or sauce and, at times, to help thicken the sauce by concentrating ingredients such as natural gelatin. |
| To boil a liquid until a portion of it has evaporated. Reducing intensifies the flavor and results in a thicker liquid. | |
| To cook a liquid, usually a sauce or stock, over high heat, thereby decreasing its volume and intensifying its flavor. | |
| Reduced Cholesterol | A food containing a minimum of 25% less cholesterol and 2g or less of saturated fat per serving than reference food. |
| Reduced Or Fewer Calories | A food containing a minimum of 25% fewer kcal per serving than a reference food. |
| Reduced Or Less Fat | A food containing a minimum of 25% less fat per serving than a reference food. |
| A food containing a minimum of 25% less saturated fat per serving than a reference food. | |
| Reduced Or Less Sodium | A food containing a minimum of 25% less sodium than a reference food. |
| Reduced Sugar | A food containing at least 25 percent less sugar per serving than a reference food. |
| Reduction sauce | A sauce that uses as its base the pan juices that are created from the stove-top cooking or oven-roasting of meat, fish, poultry, or vegetables. |
| Refresh | To rinse just:boiled vegetables under very cold water to stop their cooking. |
| To pour cold water over freshly cooked vegetables to prevent further cooking and to retain color. | |
| Refrito | [Spanish] refried; usually describes beans that are cooked, mashed, and fried in lard. |
| Rehydrate | To soak, cook, or use other procedures with dehydrated foods to restore water lost during drying. |
| Reis | [German] rice. |
| Relish | A cooked or pickled sauce usually made with vegetables or fruits and often used as a condiment; can be smooth or chunky, sweet or savory and hot or mild. |
| Sharp or spicy sauce made with fruit or vegetables which adds a piquant flavor to other foods. | |
| Relleno | [Spanish] stuffed. |
| Remoulade | Spicy sauce for seafood consisting of mayonnaise, mustard, chopped pickles, tarragon, parsley, chives and spices. It is served cold with shellfish and can sometimes include anchovies. |
| This classic French sauce (or salad dressing) is made by combining mayonnaise (usually homemade) with mustard, capers and chopped gherkins, herbs and anchovies. It is served chilled as an accompaniment to cold meat, fish and shellfish. | |
| Render | To extract the fat from meat by cooking over low heat. Rendered fat is strained of meat particles after cooking. |
| To cook a food over low heat until it releases its fat. | |
| Rennet | An extract from the fourth stomach of lambs and calves used in cheese making to coagulate milk or in making junket pudding. There are also rennets obtained from vegetables such as cardoons. |
| Rennin | An acid-producing enzyme obtained from a calf's stomach. Rennin aids in coagulating milk and is used in cheese-making and junket; available in many supermarkets in powdered or tablet form. |
| Renuevos de rastrojo | [Spanish] tumbleweed shoots; they have a wild bean flavor and can be used as a vegetable or in salads. |
| Repollo | [Spanish] cabbage. |
| Res | [Spanish] beef. |
| Resources | Materials, time, money and abilities available for use that can be drawn upon for aid or to take care of a need. |
| Resquesin | [Spanish] curd cheese; often called queso fresco or queso blanco. |
| Resting | To allow a roasted meat to sit for 20 to 30 minutes after removing from the oven before serving. Roasted meats should always be loosely covered with aluminum foil during resting to keep them warm, but allow the juices to distribute fully throughout the meat. |
| 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. |
| Rhubarb | 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. | |
| Ri ones | [Spanish] kidneys. |
| Rib steak | 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. |
| Rib | A single stalk of a bunch of celery, also called a stalk. |
| Ribbon | 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. |
| Ribeye steak | A tender, flavorful beef steak that comes from the rib section between the chuck and the short loin. |
| Rice noodles | 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. |
| Rice Paper Wrappers | 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. |
| Rice paper | [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. |
| Rice Stick Noodles | 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 create a crispy garnish often used in Chinese chicken salads. |
| Rice sticks | Clear noodles made from ground rice. Available in varying widths. Found in most Asian markets and larger supermarkets. |
| Rice Vinegar | Used in both Japanese and Chinese cooking, rice vinegar is made from fermented rice and comes in several varieties, each differing in intensity and tartness. In general they are all fairly mild compared to European and American-style vinegars. They can be used in dressings, marinades, as dipping sauces and condiments. |
| Delicately flavored vinegar with lower acidity than many other commercial vinegars, which makes it nice for vinaigrettes. Sold in most supermarkets and all Asian stores. | |
| Rice Wine | A clear, sweet wine made from fermented rice. Rice wines are usually lower in alcohol and can be served hot or cold. Sake and Mirin are two popular Japanese rice wines. Chinese versions include Chia Fan, Hsiang Hsueh, Shan Niang and Yen Hung. |
| Called shao hsing in Chinese markets. A good dry sherry is a fine substitute. | |
| Rice, Arborio | One of the Italian medium-grain rices used to make risotto. Once grown only in Italy, Arborio has become so popular it is now being cultivated in California and Texas. |
| Rice, Aromatic | A broad term for a group of mostly long-grain rices with a pronounced nutty aroma. Basmati, Texmati, Wild Pecan and Jasmine are all aromatic rices. |
| Rice, Black | Rice with a black-colored bran layer, popular in Asian cuisine, that sometimes lightens to a deep purple when cooked. There are many varieties of black rice from China, Thailand and Indonesia. |
| Rice, Brown | Rice that has not had its bran layer removed and therefore has a slight chewy texture and nutty taste. Long-, medium- and short-grain brown and brown basmati are four popular varieties. |
| Rice, Pearl | A short-grain sticky rice, sometimes called sushi rice. It is grown across Asia, California and Arkansas. |
| Rice, red | Rice with a reddish-brown bran layer, a nutty taste and chewy consistency. Red rice is often marketed as Wehani (also called Russet), Bhutanese red rice and Thai red rice. |
| Rice, Valencia | Valencia rice (sometimes sold as paella rice), is a large white oval grain. Grown in Spain, it is similar to Arborio. It's the rice used for paella, the Spanish dish that pairs rice with seafood, chicken, rabbit or chorizo and vegetables. |
| Rice, Wild | Wild rice looks like rice but is actually an aquatic grass. Native to North America, today most wild rice is cultivated in man-made paddies from the northern Great Lakes to California. |
| Rice | 1. Rice (verb) To press cooked food through a utensil called a ricer. The food comes out in "strings" which vaguely resemble rice. 2. The starch seed of a semiaquatic grass (Oryza sativa), probably originating in Southeast Asia and now part of most cuisines; divided into three types based on seed size; long-grain, medium-grain and short-grain, each of which is available in different processed forms such as white rice and brown rice. |
| Long-grain rice (including basmati rice) cooks in firm, dry kernels; short-grain or medium-grain, rice cooks up moist and slightly sticky, as its outer outer layer absorbs more liquid than long-grain rice. | |
| Rice-flour Noodles | Extremely thin noodles, resembling translucent white hairs, made from rice flour. They explode upon contact with hot oil, becoming a tangle of light, crunchy strands. They are a traditional ingredient in Chinese chicken salad, and can be pre-soaked and used in soups and stir-fries. |
| Ricer | A plunger-operated utensil that is the best tool for making mashed potatoes. It also rices potatoes for potato dumplings. |
| Ricotta Cheese | Ricotta is a soft, unripened Italian curd cheese. It is the by product of the whey of other cheeses. It is sweet in flavor and grainy in texture. Ricotta is used often in Italian sweets (most notably Cassata alla Sicilian) and in savory dishes as pasta stuffing. |
| Ricotta Salata | [Italian] a lightly salted cheese produced from sheep milk that has been pressed and dried. |
| Ricotta | [Italian] rich, fresh, moist cheese resembling cottage cheese, that may be made with whole or skim milk. Originally Ricotta was made from sheep's milk. |
| Riddling | An important step in removing sediment from Champagne. Bottles are placed in racks and then turned by hand or machine over weeks or months until they are upside down and the sediment has settled on top of the corks, whereby the sediment is readily removed. |
| Rigatoni | A large, grooved pasta. Rigatoni's ridges and holes are perfect with any sauce, from cream or cheese to the chunkiest meat sauces. |
| Italian for large groove and used to describe large grooved, slightly curved pasta tubes. | |
| [Italian] large pasta tubes with ribbed sides. | |
| 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 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. |
| Rind, rindfleisch | [German] beef. |
| The tough outer peel of a food. | |
| Ring tin | Baking pan |
| Ripened (aged) cheese | The drained curds are cured by heat, bacteria and soaking. Salt, spices and herbs or natural dyes (certain cheddars) may be added. Aging in a controlled environment begins. |
| Ris | [French] sweetbreads. |
| Risotto | Rice sauteed in butter then cooked and stirred as stock is slowly added in portions. As each addition of stock is absorbed, another is added until the rice is creamy and tender. Vegetables, meat, seafood, herbs, cheese, wine, and other ingredients may be added. |
| A classic dish of Northern Italy whose preparation of rice results in a creamy liaison with stock and butter. Usually made with Arborio rice. This may be served as a first course, main course, or side dish and embellished with meat, seafood, cheese, or vegetables. The best known version of this dish is Risotto a la Milanese, with saffron and Parmagiano Reggiano cheese. | |
| Small pies similar to empanadas and piroshki. They are filled with meat, vegetables, or cheese and deep fried. | |
| Ristra | [Spanish] string of red chiles for drying in the sun. |
| Roast | Surrounding food with hot air, either in an oven or over a fire-usually applies to meat, poultry, game, or vegetables/potatoes; a dry-heat cooking method |
| To cook in an uncovered pan in the oven to produce a well:browned exterior and a moister, cooked interior. During roasting, no liquid (such as water or wine) comes into contact with the food. Example | |
| To cook uncovered in hot air. Meat usually is roasted in an oven or over coals, ceramic briquettes, gas flame, or electric coils. The term also applies to foods such as corn or potatoes cooked in hot ashes, under coals, or on heated stones or metal. | |
| To cook a food in an open pan in the oven, with no added liquid. | |
| Roasted Garlic Process | Cut the top third of the garlic head off and discard it. Drizzle the remainder with olive oil and put it in aluminum foil. Bake in a 400 degree F oven until edges of the garlic are caramelized (about 40 min.). |
| Roaster | A size classification for a chicken about 5 pounds in weight and from 10 to 20 weeks old. |
| Roasting | Cooking method utilizing the oven with radiant heat, or on a spit over or under an open flame. |
| Róbalo | [Spanish] bass. |
| Robert | A spicy brown sauce containing onions and vinegar, served with game and other meats. |
| Rocambole | Rocambole is similar to both garlic and leeks. It looks like a leek yet has a taste similar to garlic and is found predominantly in Europe. |
| Rock Cornish Hen | A hybrid chicken, Rock Cornish Hens are very small. The average whole hen is from 1 to 1 1/2 pounds. |
| Rock Salt | A crystalline form of salt that is mixed with cracked ice to freeze ice cream. |
| Rockfish | A low:fat fish of the Pacific Coast. There are two 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. | |
| Rockmelon | [Great Britain] Cantaloupe. |
| Roe | A seafood delicacy with two varieties |
| Fish eggs. This delicacy falls into two categories-hard 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. | |
| Roggenbrot | Rye bread. |
| Rognoni | [Italian] kidneys. |
| Rognons | [French] kidneys. |
| Rojo | [Spanish] red. |
| Roll | To coat lightly with a powdery substance; to dredge. |
| Rolling Boil | A very fast boil that doesn't slow when stirred. |
| Rolling Mincer | 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. |
| Rolling Pin | 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. |
| Romaine (Cos) lettuce | This lettuce has long, narrow leaves, crunchy ribs and a slight tang. Also called Cos lettuce because of its origin on the Aegean island of Cos. |
| Romano Cheese | Named for the city of Rome, this hard grana cheese has a brittle texture and pale yellow-white color; mostly used for grating after aging for one year. |
| Romano | [Italian] prepared in the style of Rome. |
| Romero | [Spanish] rosemary. |
| Rompope | Mexican eggnog. |
| Roquefort Cheese | One of the oldest and best-known cheeses in the world, this French cheese made from sheep's milk is considered the prototype of blue cheeses. |
| Rosbif | [French] roast beef. |
| Rose water; rosewater | [Middle East] an aromatic liquid made by distilling rose petals. Frequent found in pastries of the Middle East. |
| Rosefish | This important commercial fish is a member of the rockfish group. Also known as "ocean perch," although it is not a true perch. |
| Rosemary | An herb (Rosmarinus officinalis) with silver-green, needle-shaped leaves, a strong flavor reminiscent of lemon and pine and a strong, sharp camphor-like aroma; available fresh and dried. |
| Rosette and Rosette Iron | A fried pastry made by dipping a rosette iron into a thin (usually sweet) batter then into hot, deep fat. The fried pastries are then drained and sprinkled with a mixture of cinnamon and sugar. The rosette iron is a metal rod with a heat-proof handle. Decorative shapes--to be dipped in the batter--are attached to the end. |
| Rosti | A Swiss potato pancake made from cooked potatoes, sometimes flavored with bacon. |
| Róti | [French] roast. |
| Rotini | ("Spirals" or "Twists"): This pasta's twisted shape holds bits of meat, vegetables and cheese, so it works well with any sauce, or you can use it to create fun salads, baked casseroles, or stir-fry meals. |
| Rotisserie | A device which contains a spit with prongs. Food (usually meat or poultry) is impaled on the the spit, fastened securely then cooked. Most rotisseries are motorized so they automatically turn the food as it cooks. |
| [French] rotating spit used for roasting or grilling meat or poultry. | |
| 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. |
| Roulade | A thin piece of meat which is stuffed with a filling, secured with picks or string, then browned and baked. |
| [French] rolled meat, chocolate cake, vegetables, etc. | |
| Round steak | Meat from the thick central portion of the hind leg. |
| Roux | A mixture of fat and flour which is blended and cooked slowly over low heat until the desired consistency or color is reached. Roux is used as a base for thickening sauces. |
| [French] a mixture of flour and fat used to thicken sauces, soups, and stews. Though usually made with butter, roux is also made with bacon or poultry fats, margarine, and vegetable oil. The mixture is cooked for a brief time to remove the raw taste of the starch from the flour. Longer cooking results in a darker color, which is favorable in Creole cooking where roux are cooked for long periods until they reach a dark brown color with a nut-like flavor and aroma. | |
| Royal Icing | An icing which hardens when dried. Royal icing is made with confectioners' sugar, egg whites, flavoring, and sometimes food coloring. |
| Ruote | Wheel shaped pasta. Ruote is Italian for "cartwheels." |
| Russe, a l | Served with sour cream. |
| Russian dressing | Basically a simple mixture of mayo and ketchup. |
| Rutabaga | A member of the cabbage family with firm, pale-yellow flesh and a slightly sweet flavor. Also known as a Swedish turnip. |
| A root vegetable that is not a turnip, but is treated like one, the rutabaga (also sold under the name "Swede" or Swedish turnip) is larger and somewhat coarser in texture than its cousin. | |
| Rye flour | Milled from rye grain, the flour is darker, heavier, and low in gluten. It is sold as light, dark, or medium for home baking. The light and medium rye flour have most of the bran removed. Dark rye flour is whole grain. Also, see Pumpernickel in the glossary listing. |
| Finely ground flour made from rye grain; the most important bread flour after wheat. | |
| - S - | |
| Sabayon | A frothy custard of egg yolk, sugar, and wine that is made by whisking the ingredients over simmering water. Served warm as a dessert or sauce. |
| Also known as zabaglione. A delicious dessert containing egg yolks, wine, cream, and sugar. Can be eaten by itself or served as a sauce for other desserts. | |
| Sable | A rich short cookie similar to shortbread. |
| Sablefish | This saltwater fish has a soft:textured flesh and a mild flavor. Its high fat content makes it a good fish for smoking. Called "Alaskan cod," "Black Cod," "Butterfish," and "Skil," although it is neither a cod nor a butterfish. |
| Sabrosas | [Spanish] tasty. |
| Saccharin | A product made from coal tar, used as a substitute for sugar. Saccharin has no food value. |
| Sachertorte | [German] a rich chocolate cake. |
| Sachet Bag | Cloth bag filled with select herbs used to season soups or stocks. |
| Saddle blankets | Cowboy name for large pancakes. |
| Saddle | The undivided loins of an animal, roasted as a unit. |
| Saffron | An expensive spice made from the stigmas of the crocus flour. Saffron gives food a yellow color and exotic flavor. The spice can usually be found powdered or as whole threads (stigmas). |
| Fragrant, thread-like, hand-picked stigmas of the autumn Crocus sativus plant, originating in the eastern Mediterranean, now grown as well in Spain, France, and South America. It has a characteristic pungent aroma and flavor and bright yellow color. It is also very expensive and used sparingly. It takes only a few threads to achieve the desired flavor and color. Saffron is indispensable in paella and bouillabaisse. A good substitute for the yellow color is turmeric, though nothing can replace its unique flavor. [Sp.] azafr n. | |
| Sage | An herb (Salvia officinalis) native to the Mediterranean region; has soft, slender, slightly furry, gray-green leaves and a pungent, slightly bitter, musty mint flavor; used for medicinal and culinary purposes; available fresh or dried, used chopped, whole or rubbed. |
| A relative of the mint, it is the predominant spice in American turkey stuffing. | |
| Sago Pearls | Made from the starch of the sago palm, they can be used as a thickener in desserts. |
| Saguaro | Tall cactus found in Arizona; its fruit is made into jams and jellies. |
| Saignant | [French] referring too meat preparation - undone. |
| Sake | The traditional Japanese wine made from white rice and malt. Sake has a relatively low alcohol content of 12 percent to 16 percent and can be used in sauces and marinades. |
| Japanese rice wine. Necessary to good Japanese cooking. The term "Ginjo" on the label means "superior." The term "Dai-ginjo" on the label means "superior premium." These indicate the highest grades of both pure rice (from which all sake is derived) and fortified sake. "Futsu-shu" is the lowest grade sake and is used in Japan most often as cooking wine. "Honjozo-shu" is a slightly better grade and is stronger and fuller; it can be served hot or cold. "Junmai-shu" is made from koji rice, yeast and water, and is usually served at room temp. "Kijo-shu" is sweeter and is generally served as an aperitif. And "Nigori," which is cloudy or "impure" and effervescent, is slightly sweet and therefore served at the end of a meal. Found in Japanese markets, larger supermarkets and liquor stores. | |
| Sal | [Spanish] salt. |
| Salamander | 1. A tool consisting of a heavy iron disk attached to a long metal shaft with a wooden handle. The disk is heated over a burner and held closely over food to quickly brown the top; also used to quickly caramelize the surface layer of sugar on dishes such as creme brulee so the custard below remains cold. 2. A small overhead broiler unit in a professional oven that quickly browns the tops of foods. |
| Salami | Any of a family of boldly seasoned sausages similar to "cervelats," except that they tend to contain more garlic and are coarser and drier than cervelats. Salamis are rarely smoked. "Pepperoni" is a popular type of salami. |
| A family of uncooked sausages which are safe to eat without heating because they have been cured. | |
| [Italian] spiced pork sausage, prepared fresh or smoked. | |
| Salchicha | [Spanish] sausage. |
| Salisbury steak | A ground beef patty seasoned with onions and seasonings before it is broiled or fried and served with gravy. Named after Dr. J. H. Salisbury who recommended eating a lot of beef for a wide variety of ailments. |
| A restaurant term for quality hamburger, made of chopped sirloin. | |
| Salmagundi | A mixture of many foods cut into pieces: meat, chicken, seafood, cheese, vegetables, combined with or without a sauce, served cold. |
| Salmis | A fricassee or stew made from game birds. |
| Salmon | Perhaps the best:known of all fish, pictures of salmon from 12,000 B.C. have been found. Salmon migrate from the seas into freshwater to spawn. Over the years, some varieties have become landlocked in lakes. |
| A succulent fish that lives most of its life in the sea but returns to freshwater to spawn. Salmon is usually available whole, cut into steaks or fillets, or canned. Fresh salmon can be poached, grilled or baked. | |
| One of the most popular fin fish, rich, oily (beneficial oil). and highly flavorful. Many markets sell "Norwegian" salmon as if it were a distinct species; but it is actually Atlantic salmon (and Atlantic salmon is now grown in the Pacific Northwest, northern Europe, Chile, and any place else there is cold, protected sea water). There are five species of wild Pacific salmon: king (or Chinook) and sockeye, which are leaner than Atlantic salmon; coho (silver); and chum (keta). | |
| Salpicon | [Spanish] shredded or finely cut; Mexican shredded meat salad; hash. Cooked food cut into tiny pieces, usually as a filling for pastry. |
| Salsa cruda | [Spanish] uncooked sauce. |
| Salsa de rojo | [Spanish] red chili sauce. |
| Salsa | 1. Spanish for sauce. 2. Traditionally, a Mexican cold sauce made from tomatoes flavored with cilantro, chiles and onions. Green salsa, usually made with tomatillos and green chile, is called "salsa verde." 3. Generally, a cold chunky mixture of fresh herbs, spices, fruits and/or vegetables used as a sauce or dip. |
| [Spanish and Italian] sauce. Salsa refers to cooked or fresh combinations of fruits and/or vegetables. The most popular is the Latino mixture of tomatoes, onion and chile peppers. | |
| Salsify | Also called the oyster plant, (See Oyster plant) because it, at least theoretically, tastes like an oyster. Grayish or black (in which case it is called scorzonera) on the outside and pearly white on the inside, this root should be peeled and dropped into acidulated water to prevent discoloration. |
| Salt cod, dried | Codfish that has been cured with salt, common in Mediterranean and Caribbean cooking. Also known as baccal . Must be soaked in water for at least 18 hours, changing the water several times, before you cook it. Buy in Delicatessens and seafood shops. |
| Salt hoss | Cowboy term for corned beef. |
| Salt Pork | Salt-cured pork which is essentially a layer of fat. Salt pork is from the pig's belly or sides. It's used to flavor beans, greens, and other dishes. |
| Salt substitute mixtures | Usually a blend of granular potassium chloride and sodium chloride, intended for lowering sodium usage; tastes similar to regular table salt. Morton Lite Salt® Mixture is a leading brand. |
| Salt substitute | Usually potassium chloride in granular form, intended for lowering sodium intake; generally bitter in taste. It is not recommended for baking. |
| Salt | Salt (Sodium Chloride - NaCl) can be produced three ways - Open-air evaporation of salt brine in shallow ponds. By mining of rock salt deposits. By boiling and evaporation of higher purity brine. Salt contributes to flavor in baked goods, and controls fermentation of yeast in breads. Coarse grades are available for use as toppings on soft pretzels and other specialty breads. |
| 1. A substance resulting from the chemical interaction of an acid and a base, usually sodium and chloride. 2. A white granular substance (sodium chloride) used to season foods. | |
| Saltimbocca | An Italian dish comprised of thin slices of veal, rolled around ham and cheese, seasoned with sage and braised in butter until tender. |
| Saltpeter | Potassium Nitrate. A common kitchen chemical used in preservation of meat or preparing corned beef or pork. May be purchased at drugstores. |
| Salvia | [Spanish] sage. |
| Sambuca | An anise-flavored Italian liqueur. |
| An anise-flavored, not-too-sweet Italian liqueur which is usually served with 2 or 3 dark-roasted coffee beans floating on top. | |
| Samosa | An Indian snack of deep-fried (sometimes baked) dumplings stuffed with curried vegetables meat or both. Most common of the fillings is potatoes or cauliflower with peas. |
| Samovar | [Russian] metal tea urn heated from an inner tube, in which charcoal is burnt. |
| Sandia | [Spanish] watermelon. |
| Sangria | [Spanish] drink made from sweet red wine, pieces of fresh fruit (usually orange and lemon), spices (cinnamon, cloves).: |
| Sangrita | [Spanish] tequila and chile cocktail. |
| Sardine | The name describing several varieties of weak:boned fish including the Alewife, French Sardine, Herring, and Sprat. Named after the French island of Sardina. Often salted, smoked, or canned and packed in oil, tomato, or mustard sauce. |
| Small, silvery fish with rich, tasty dark flesh. Enormously popular in Europe as an appetizer. Fresh sardines should be iced immediately after catching and are great broiled. | |
| The common name for any of several small, soft-boned, saltwater fish including sprat, young pilchard and herring. The term "sardine" may be derived from Sardinia, one of the first areas to pack pilchards in oil. | |
| Sarton | [Spanish] skillet. |
| Sasafras | [Spanish] sassafras. |
| Sashimi | A Japanese specialty, sashimi is raw fish sliced paper-thin, garnished with shredded vegetables and served with soy sauce, grated fresh ginger and wasabi (green horseradish). Because it's served raw, only the freshest and highest-quality fish is used. |
| 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 | A dish in which small pieces of meat (chicken, beef or lamb) are barbecued on a skewer and served with a spicy peanut sauce. |
| Also spelled sate and sateh. These are pieces of meat or fish threaded onto skewers and grilled over a flame. Several variations of these are seen throughout Southeast Asia. A spicy peanut sauce is served with meat satay in Vietnam and Thailand. | |
| Saturated Fat | This type of fat comes from animal sources and is generally solid at room temperature. The intake of saturated fats should be limited since they are associated with high cholesterol levels and the cause of some forms of cancer. |
| Mainly derived from animals, although some vegetables are also highly saturated. A good clue that a fat is saturated is that it is solid at room temperature. | |
| Sauce piquante | A thick, sharp-flavored sauce made with roux and tomatoes, highly seasoned with herbs and peppers, simmered for hours. |
| Saucisse | [French] a very small sausage. |
| Saucisson | [French] sausage. |
| Sauerbraten | A German dish using beef marinated for several days in vinegar, red wine, garlic and various herbs and spices. When the beef has been thoroughly marinated, it is dried and cooked in bacon fat and served with sour cream and a sauce made from the marinade. |
| [German] sweet and sour beef in gravy. | |
| Sauerkraut | [German] sour cabbage; shredded and pickled cabbage. |
| Saumon | [French] salmon. |
| Sausage casings | Made from beef or pork products, available by special order from good meat markets or by mail order. |
| Sausage | Basically, sausage is ground meat with fat, salt, seasonings, preservatives, and sometimes fillers. They may be smoked, fresh, dry or semi:dry, uncooked, partially cooked, or fully cooked. There are thousands of variations of sausage. |
| Saut | Cooking or browning food in a small amount of hot oil or fat until softened and the flavors are released. |
| Transferring heat from a hot pan to the food with a small amount of fat, usually done at very high temperatures; a dry-heat cooking method | |
| To brown or cook in a small amount of fat. (see Fry.) | |
| To cook quickly in a pan on top of the stove until the food is browned. Sauteeing is often done in a small, shallow pan called a saute pan. You can saute in oil, wine, broth or even water. | |
| [French] to prepare food by rapidly friying in shallow, hot fat, and turned until evenly browned. | |
| Savarin | [French] rich yeast cake, which is baked in a ring mold and soaked in liqueur-flavored syrup. Served cold with cream or cream sauce. |
| Savory | Related to the mint family, savory has a flavor and aroma similar to a cross between mint and thyme. There are two varieties, summer and winter. Winter savory has the stronger flavor. |
| Scald | (1) To heat milk to just below the boiling poin, when tiny bubbles form at the edge. (2) To dip certain foods in boiling water. (see Blanch.) |
| To heat milk or cream to a temperature just below the boiling point. | |
| To prepare milk or cream by heating it to just below the boiling point; to prepare fruit or vegetables by plunging into boiling water to remove the skins. | |
| Scallion | Actually a green onion, a scallion is an immature onion with a white base (not yet a bulb) and long green leaves. Both parts of the scallion are edible. |
| The immature green stalks of a bulb onion. | |
| Scallop | A bivalve mollusk with a ribbed, fan:shaped shell. In U.S. markets, only the adductor muscle, which opens and closes the shell is available. The Bay scallop is smaller, sweeter and a bit more succulent that their deep sea counterparts. |
| To bake food (usually cut in pieces) with a sauce or other liquid. The food and sauce may be mixed together or arranged in alternate layers in a baking dish, with or withour a topping of crumbs. | |
| 1) A dish cooked in a thick sauce, such as "scalloped potatoes." 2) To form a decorative edging along the raised rim of pie dough or other food. 3) A mollusk with fan-shaped shells. Bay scallops and the larger sea scallops are the types commonly found in supermarkets. | |
| A mollusk with creamy texture and subtle but distinctive flavor. True bay scallops and se scallops are the best. Bake in layers with sauce. If desired top with crumbs. | |
| Scaloppini | An Italian cooking term referring to a thinly sliced, boneless, round cut of meat that is slightly floured (or breaded) and quickly sauteed. |
| [Italian] veal slices pounded very thin. | |
| Scampi | The Italian name for the tail portion of any of several varieties of miniature lobsters. In the U.S., the term refers to large shrimp that are split and brushed in a garlic oil or butter, then broiled. "Scampo" is the singular form. |
| Another word for langoustine, or shrimp. This word is used in the U.S. as a description of shrimp broiled with butter, lemon, and garlic. | |
| Scant | As in "scant teaspoon," not quite full. |
| Schnecken | [German] round yeast coffee cakes. |
| Schnitzel | [German] veal cutlets. |
| Schwarzbrot | [German] dark whole grained bread. |
| Schwein | [German] pork. |
| Scones | [Great Britain] Biscuits; a small, lightly sweetened pastry similar to American biscuits, often flavored with currants. |
| Score | To make shallow or deep cuts in a decorative pattern with the point or a knife. Food such as a whole fish is often scored so that it will cook evenly. |
| To cut narrow slits partway through the outer surface of a food to tenderize it or to form a decorative pattern. | |
| To make lengthwise gashes on the surface of food. | |
| Scrapple | A dish made from scraps of cooked pork mixed with cornmeal, broth, and seasonings. The cornmeal mixture is cooked, packed into loaf pans, chilled until firm, then cut and fried. |
| Meat dish of freshly-butchered pork scraps and cornmeal. | |
| Scratch baking | Baking method that begins with measuring basic ingredients such as flour, sugar, butter and leavening. It requires a recipe rather than convenience products, like mixes. |
| Scrod | Scrod is the name for young cod (and haddock) that weight less that 2.5 pounds. It is a popular fish from the Pacific and the North Atlantic with a lean, firm, white flesh. "Haddock," "hake," and "pollock" are close relatives of the cod. |
| Scungille | See "Conch." A shellfish. |
| Scup | Also know as "porgie" or "sea bream." These fish are generally lean, and coarse:grained. Scup is often grilled, poached, and pan:fried. |
| Sea (solar) salt | Generally, salt made by outdoor evaporation of salt brine in shallow ponds; level of refinement may vary, as well as coarseness. It may be used for baking, although very coarse salt would not be suitable. |
| Sea bass | A term used to describe a number of lean to moderately fat marine fish, most of which aren't actually members of the bass family. "Striped bass" and "Black Sea bass" are true bass. The "white sea bass" is a member of the drum family. |
| This small, firm-fleshed species is one of the best fish to cook whole. The black sea bass of the North Atlantic is the most commonly seen species. Look for clean and sweet-smelling fish. | |
| Sea bream | Also know as "scup." These marine fish are generally lean, and coarse:grained. Sea bream is often grilled, poached, and pan:fried. |
| Sea devil | This large low:fat, firm:textured salt:water fish has a mild, sweet flavor that compares with lobster. Also called "angler fish" "monkfish," and "goosefish." |
| Sea perch | This important commercial fish is a member of the rockfish group. Also known as "ocean perch," although it is not a true perch. |
| Sea plums | Canned oysters. |
| Sea Salt | Considered by some to be the best salt for both kitchen and table use, sea salt is produced by evaporating sea water. |
| Sea trout | An anadromous (spawns in fresh water) brown trout that spends part to its life cycle in the sea. Sea trout have meat that is pink to red in color and is very comparable to salmon. May be prepared any way appropriate for salmon. |
| 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. |
| Sea vegetables | A rich source of iodine and an important food source in many oriental cultures. Sea vegetables such as dulse, hijiki and arame can be soaked briefly in water, squeezed dry, and cut up for salad. Laver (nori) is what you use to make sushi. |
| Sear | Browning food quickly over very high heat; usually the first step in a combination cooking method |
| To brown food, usually meat, quickly over very high heat to seal in juices. Thus, seal is often used interchangeably with sear. Searing can be done under a broiler, in a skillet, or in a very hot oven. Example | |
| To brown the surface of meat by a short application of intense heat. | |
| To brown a food quickly on all sides using high heat to seal in the juices. | |
| To prepare meat by browning it rapidly with fierce heat to seal in the juices and flavor of the meat. | |
| 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. |
| To add flavor to foods in the form of salt, pepper, herbs, spices, vinegar, etc. so that their taste is improved. | |
| Seasoned Flour | Flour with added seasoning, which may include salt, pepper, herbs, paprika, spices, or a combination. |
| Flour flavored with salt and pepper and sometimes other seasonings. | |
| Seasoned Salt | a seasoning blend; its primary ingredient is salt with flavorings such as celery, garlic or onion added. |
| Seaweed sheets, dried | Also known as nori and laver. Find in Oriental markets and larger supermarkets. |
| Seca (seco) | [Spanish] dried. |
| Secos y asados | [Spanish] dried and roasted. |
| Self-rising cornmeal | One of the first convenience baking mixes. It is a blend of cornmeal, flour, baking powder, and salt. Approximate equivalent = 1½ cups cornmeal, ½ cup all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt. |
| Self-rising flour | One of the first "convenience mixes," self-rising flour is a blend of all-purpose flour, baking powder, and salt. When self-rising flour is used in a standard flour recipe, the baking powder and salt are then omitted. Approximate equivalent = 1 cup all-purpose flour, 1½ teaspoons baking powder, and ½ teaspoon salt. |
| An all-purpose flour to which baking powder and salt have been added. | |
| Selle | Saddle (See "Saddle of lamb, veal," etc.) |
| Semifirm cheese | Cooked and pressed, but not so long-aged, not crumbly (edam, jarlsberg). |
| Semifreddo | Meaning "half cold", this is gelato with whipped cream folded into it. |
| Semilla | [Spanish] seed. |
| Semisoft cheese: | Either cooked or uncooked, soft, but sliceable (gouda, tilsit, monterey jack). |
| SEMI-SWEET (higher sugar content) chocolate | Contains 15-35% chocolate liquor. |
| Baking chocolate that contains between 15 percent and 35 percent chocolate liquor, cocoa butter, sugar, lecithin, and vanilla. It may be used interchangeably in some recipes that call for bittersweet or sweet chocolate, but is not interchangeable with milk chocolate. | |
| often utilized in cake and cookie recipes. Both terms are often used interchangeably, though bittersweet generally has more chocolate liquor (the paste formed from roasted, ground cocoa beans). Semisweet chocolate contains at least 35% chocolate liquor, while some fine bittersweets contain 50% or more. Either chocolate possess a deep, smooth, intense flavor that comes from the blend of cocoa beans used rather than added dairy products. Sugar, vanilla, and cocoa butter must be added to the liquor to enhance the chocolate flavor. | |
| Semolina flour | Flour produced by further grinding semolina (granules) made from durum wheat. Specialty breads sometimes call for part semolina or semolina flour. Also called pasta flour. |
| A delicately flavored, coarse flour made from durum wheat, primarily used in making pasta and bread. | |
| Semolina | Durum wheat which is usually more coarse than regular wheat flours. Semolina is used to make pasta, gnocchi, puddings, and a variety of confections. |
| Sencillo | [Spanish] simple. |
| Serenata | [Spanish] codfish salad. |
| Serrano chiles | 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. |
| Serrano seco | [Spanish] dried red serrano chile. |
| Serrano | A fiery hot, but flavorful, green chili, available fresh or canned. Serrano chiles are about 1½ inches long and are slightly pointed. |
| Sesame Oil | 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. | |
| Sesame seeds, toasted | Often used as garnish in many cuisines. To make: Toast raw sesame seeds in a frying pan over medium heat until golden brown. Shake and stir the seeds over the burner to get even coloring. Ready for use. |
| Sesame Seeds | Crispy little seeds with a nutty flavor. Sesame seeds may be used in savory dishes or desserts, and are often sprinkled on baked foods. |
| Sesos | [Spanish] brains. |
| Seviche | A Latin American dish of very fresh, raw fish marinated in citrus juice (usually lime), onions, tomatoes and chiles; also spelled ceviche and cebiche. |
| A popular dish in Latin-American cookery, a dish of raw fish, scallops, or shrimp marinated in citrus juices until the flesh becomes "cooked". Onions, peppers, and chiles are then added to finish the dish. | |
| Shad | Small, delicate saltwater fish related to the alewife, herring, and sardine. They are larger than herrings and spawn in fresh water. Some species of shad have been landlocked and live in freshwater lakes. |
| Shallot | A bulb related to the onion and garlic. Shallots have a mild onion-like flavor. |
| A bulbous herb whose flavor resembles an onion. In some areas the term applies to the green tops as well as the bulb. They are called "scallions" or "green onions" elsewhere. | |
| Shallow Fry | To fry with enough oil to come halfway up the sides of the food. |
| Shark: | A flavorful, low:fat fish that includes varieties such as Leopard, Mako, Spiny Dogfish, Soupfin and Thresher. Shark meat tends to have an ammonia:like smell that can be eliminated by soaking the flesh in milk or acidulated water. |
| Shaslik: | Skewered, broiled marinated lamb. |
| Sheepshead: | A saltwater fish belonging to the wrasse family. Also called "California Sheephead," "Fathead," and "Redhead." Its meat is white, tender, and lean. |
| Shell steak | The same as Delmonico. (See "Delmonico".) |
| Shell | To remove the shell from nuts, legumes and shellfish. |
| Shellfish | Any of many species of aquatic invertebrates with shells or carapaces found in saltwater and freshwater regions worldwide, most are edible; shellfish are categorized as crustaceans and mollusks. |
| Sherbet | is made from unsweeted fruit juice and water. It is similar to sorbet except that it can contain milk, cream, egg whites or gelatin. Sherbet is lighter than ice cream but richer than an ice or sorbet. |
| A frozen mixture containing fruit juices, water or milk, to which various thickeners are added before freezing, such as egg whites or gelatin. | |
| Sherry Vinegar | Vinegar which has the rich, subtly nutlike Flavor of the popular fortified wine. |
| This recent addition to American markets is a good wine vinegar that is better than inexpensive balsamic vinegar. May be used in salads, and also as a marinade for grilled and broiled dishes. | |
| Sherry | a fortified, cask-aged wine, ranges in taste from dry to medium dry to sweet. It is enjoyed as an aperitif and is used as a flavoring in both savory and sweet recipes. |
| Shiitake Mushroom | Also called Chinese, black or oriental mushroom (in its dried form). Shiitake is a strongly flavored mushroom used in both its fresh and dried form. |
| Shiitake | The best domesticated mushroom, with a rich, distinctive, smoky flavor. Do not eat the stem, but save it for stocks. Can be found in most Oriental markets dried. Also found fresh or dried in some larger supermarkets. |
| Shirataki Noodles | Thin, long, translucent noodles made from very fine strands of a gelatinous substance called konnyaku, which is taken from the "devil's tongue plant" (Japanese yam). Their texture is slightly rubbery and they do not have any flavor. The noodles will pick up the flavor of the broth or other ingredients in the dish in which they are simmered. They are available dried or packaged in water in a plastic casing that gives it a sausage-like shape. They are also found packaged in cans. |
| Shirr | A method of cooking eggs. Whole eggs, covered with cream or milk and sometimes crumbs are typically baked in ramekins or custard cups. |
| Shirred eggs | Eggs broken into shallow ramekins containing cream or crumbs, then baked or broiled until set. |
| Shish Kebab | A Mediterranean dish of marinated meats (usually lamb or beef) and vegetables threaded on a skewer and grilled or broiled; also known as shashlik. |
| Cubes of meat cooked on a skewer, often with vegetables. | |
| Short loin | The tenderloin. |
| Short ribs | The cut off ends of the prime rib, which should be cooked in liquid until quite tender. |
| Shortbread | A butter-rich cookie from Scotland, often seasoned with lemon, cinnamon, ginger, almonds and cumin. |
| Short-broiling | The same as parboiling or poaching. |
| Shortening | A white, flavorless, solid fat formulated for baking or deep frying; any fat used in baking to tenderize the product by shortening gluten strands. |
| Although good at holding air, shortening has little flavor. It is just a fat solid. Stick with butter for baking. | |
| Short-grain rice | The most common rice in Japanese cooking. It has a short oval shape compared to long-grain rice. Also known as pearl rice. |
| Short'nin' bread | Sweet, rich quick bread. |
| Shoyu | Japanese for Soy Sauce. |
| Shred | To cut into many, very fine strips or pieces. |
| To cut, slice or tear into thin strips. Also, to pull apart very tender cooked meats. | |
| Shredded | Food that has been processed into long, slender pieces, similar to julienne. |
| Shrimp powder, dried | Tiny shrimp dried and ground into a fine powder. Found in Oriental markets. |
| Shrimp, Dried | Used in a broad range of Asian dishes, this ingredient adds flavor to fried rice, soups, stir-fries and other dishes. These small dehydrated shrimp lose any strong fishy odor or flavor during cooking. |
| Shrimp | American's most valuable and popular shellfish. This ten:legged crustacean got its name from English word "shrimpe," which means "puny person." |
| America's most popular shellfish, the best shrimp is freshly caught and fairly local. Most shrimp is frozen however. | |
| Shrub | An old-fashioned sweetened fruit drink, sometimes spiked with liquor. |
| Shuck | To remove the outer shells from food. Examples are clams, oysters, and corn. |
| To peel off or remove the shell of oysters or clams, or the husk from an ear of corn. | |
| Sichuan Pepper | Native to the Sichuan province of China, this mildly hot spice comes from the prickly ash tree. The berries resemble peppercorns and have a distinctive flavor. |
| Sidra | [Spanish] cider. |
| Sieve | To strain liquid from food through the fine mesh or perforated holes of a strainer or sieve. |
| A fine, mesh strainer. | |
| Sift | To shake through a fine sieve, often to combine dry ingredients like flour and sugar. |
| To shake a dry, powdered substance through a sieve or sifter to remove any lumps | |
| To pass flour or sugar through a sieve to remove lumps and add air. | |
| Silver dragees | Tiny, ball-shaped, silver-colored candies. |
| Silver foil (Vark) | Edible silver in ultra-thin sheets. Used for fancy garnishing in Indian cooking. |
| Silver hake | A small gray and white saltwater fish that is also called the "whiting." This low:fat fish, which is related to both the "cod" and the "hake," has a tender white fine:textured flesh and a flaky, delicate flavor. |
| Silver salmon | This high:fat variety of salmon provides a firm:textured, pink to orange:red flesh. Also called the "coho salmon." |
| Simmer | Cooking food in a hot liquid that is heated to below the boiling point (small bubbles may rise to the surface of the liquid, but the fluid is much calmer than boiling) |
| To cook in a liquid just below the boiling point, at temperatures of 185 to 2100F (85 to 990C). Bubbles form slowly and collapse below the surface. | |
| To cook gently just below the boiling point. If the food starts boiling, the heat is too high and should be reduced. | |
| To cook food in liquid which is heated to just below boiling point. | |
| Sincronizada | [Spanish] double-decker quesadilla. |
| Singe | To expose food, usually meat, to direct flame. |
| Single cream | [Great Britain] Light cream. |
| Sippets | Small pieces of toast, soaked in milk or broth for the sick; bits of biscuit or toast used as a garnish. |
| Sirloin steak | A juicy, flavorful cut of beef from the portion of the animal between the rump and the tenderloin. |
| Sirloin | A cut of beef that lies between the Short Loin (very tender) and the Round (much tougher). |
| 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. Never buy skate with the inedible skin on as it is very difficult to remove. |
| Skate | This kite:shaped fish features edible fins. The flesh is firm, white, and sweet, similar to the texture and taste of scallop. Also called "Skate." |
| Skewer | A thin, pointed metal or wooden rod onto which chunks of food are threaded, then broiled or grilled. |
| Long thin metal pins on which food is impaled for grilling or broiling. | |
| Skil | This saltwater fish has a soft:textured flesh and a mild flavor. Its high fat content makes it a good fish for smoking. Also "black cod" and "sablefish," although it is not a cod. |
| Skim | To remove the surface layer (of impurities, scum, or fat) from liquids such as stocks and jams while cooking. This is usually done with a flat slotted spoon. |
| To remove cream from the surface of milk, fat from the tops of gravies and sauces or frothy scum from broths or jam and jellies during cooking. | |
| Skin | To remove the skin of a food, such as poultry or fish, before or after cooking. |
| Skipjack tuna | Also called the "oceanic bonito," "watermelon," and "Arctic bonito," this small tuna (6 to 8 pounds) has a light:colored meat similar to yellowfin. The Japanese call this fish "katsuo" and the Hawaiians call it "aku." |
| Skirt Steak | A lean and tough but flavorful cut of beef from the primal short plate (below the ribs); often used for fajitas, but is also delicious grilled or stuffed. |
| The diaphragm muscle, a little know but delicious cut of beef, very tender and juicy if broiled quickly and served rare. | |
| Skunk egg | Cowboy term for an onion. |
| Slap bread | Hand-shaped bread, slapped thin, such as tortillas and fry bread. |
| Slice | To slice is to cut into even slices, usually across the grain. |
| Sliver | To cut a food into thin strips or pieces. |
| Smelt | A rich and oily mild:flavored fish. Popular varieties of smelt include "Eulachon" and "Whitebait." The eulachon is called the "candlefish" because Indians sometimes run a wick through their high:fat flesh and use them for candles. |
| Smitane | Wine sauce with sour cream and onions added. |
| Smoke | Preserving and flavoring food by exposing it to smoke |
| To expose foods to wood smoke to enhance their flavor and help preserve and/or evenly cook them. | |
| Smoking | Method of curing foods, such as bacon or fish, by exposing it to wood smoke for a considerable period of time. |
| Smorgasbord | A Swedish buffet of many dishes served as hors d oeuvres or a full meal. Similar buffets are served throughout Scandinavia, as well as the Soviet Union. Common elements of a smorgasbord are pickled herring, marinated vegetables, smoked and cured salmon and sturgeon, and a selection of 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. | |
| Smother | Cook slowly in covered pot or skillet with a little liquid added to saut ed mixture. |
| Snail | Popular since prehistoric times, the snail was greatly favored by ancient Romans who set aside special vineyards where snails could feed and fatten. |
| Snapper | 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. |
| Snip | To cut food into small uniform lengths using kitchen shears or a small pair of scissors. |
| To cut quickly with scissors into fine pieces. | |
| Snow peas | Edible-pod peas with soft, green pods and tiny peas. |
| Soba noodle | Buckwheat noodles, brown, flat, resembling spaghetti, used in Japanese cooking. Usually served in broth. |
| Sockeye salmon | Prized for canning, the sockeye salmon has a firm, red flesh. Also known as the "redeye salmon." |
| Soda bread | Irish bread; a baking powder bread, or one made with sour milk and baking soda. |
| Sofrito | [Spanish] famous seasoning mix which includes cured ham, lard or canola oil, oregano, onion, green pepper, sweet chile peppers, fresh coriander leaves and garlic. |
| Soft grub | Hotel or diner food. |
| Soft Peaks | A term used to describe beaten egg whites or cream. When the beaters are removed, soft peaks curl over and droop rather than stand straight up. |
| Soft-Ball Stage | A test for sugar syrup describing the soft ball formed when a drop of boiling syrup is immersed in cold water. |
| Soft-Crack Stage | A test for sugar syrup describing the hard but pliable threads formed when a drop of boiling syrup is immersed in cold water. |
| Softshell crab | The "soft:shell crab" is actually the blue crab caught just after molting (discarding its shell). This crab is found along the Gulf and Atlantic coasts. It is sold in both its soft and hard:shell stages. |
| Sole | A popular flatfish with a delicate flesh with a firm, fine texture. The best:known variety is "Dover sole" (also called "channel sole)." Much of what is sold as "sole" in the U.S. is actually a variety of flounder, which isn't a true sole. |
| Sonorenses | [Spanish] Sonora-style. |
| Sopa seca | [Spanish] dry soup with very little liquid left after cooking. |
| Sopa | [Spanish] soup, dry or liquid. |
| Sopaipillas | Puffy, crisp, deep-fried bread. Accompanies many Southwestern meals. |
| [Spanish] sofa pillows; fritters soaked in honey; a puffed, fried bread, served with honey (or a mixture of honey and melted butter) or syrup or slit, then filled with various stuffings. | |
| Sopes | [Spanish] little round antojitos of tortilla dough. |
| Sorbet | [French] water, sugar, and flavorings, usually fresh fruit, frozen in an ice-cream machine. Best eaten immediately after making. |
| Sorbetto | (sor-BAY-toh) Sorbetto is a fruit-based gelato that contains no dairy products. You may know it better as sorbet. |
| Sorghum | A cereal grass with cornlike leaves and clusters of cereal grain at the top on tall stalks. The stalks can be used to make a light type molasses called sorghum syrup or simply sorghum. |
| Sorrel | Sorrel is an herb that may be used in cream soups, omelets, breads, and other foods. Sorrel has a somewhat sour flavor because of the presence of oxalic acid. |
| Somewhere between an herb and a green, sorrel has a sour, lemony flavor. It is used to flavor sauces and is great in soups. | |
| Sotanghon | also called bean threads, are made from the starch of green MUNG BEANS or MONGGO. Sold dried, cellophane noodles must be soaked briefly in water before using in most dishes. Presoaking isn't necessary when they're added to soups. They can also be deep-fried. Other names for sotanghon include cellophane noodles, bean thread vermicelli (or noodles), Chinese vermicelli, glass noodles and harusame. |
| Soubise | [French] with a flavoring of pureed onion. |
| Souffle | A mixture that is folded together with beaten egg whites and baked in a mold. |
| From the French for "breath," a fluffy, airy dish that can be sweet or savory. Souffles rise as they bake, forming a top hat-like shape and most should be served immediately. | |
| Soup | Liquid, usually water or milk, in which solid foods have been cooked. Soups can be served hot or cold and may be thick, chunky, smooth or thin. |
| Sour Cream | Pasteurized, homogenized light cream that has been treated with a lactic acid culture, giving it a tangy flavor. Regular commercial sour cream contains a minimum of 18 percent milk fat; light sour cream is made from half-and-half and contains 40 percent less milk fat than regular. Nonfat sour cream, a product thickened with stabilizers, is also available. |
| Cultured cream that gets its tanginess from lactic acid. Note that there is a big difference between sour cream and spoiled cream. | |
| Sour oranges | Seville oranges; ornamental oranges. |
| Sourdough | Yeasty fermented bread; the natural starter is kept in a jar or crock. |
| Souse loaf | Well:cooked pig's head and feet that are chopped into small pieces, marinated in lime juice, chili pepper and salt, then pressed into a loaf. |
| Souse | To cover food, particularly fish, in wine vinegar and spices and cook slowly. The food is cooled in the same liquid. This gives food a pickled flavor. |
| to pickle food in brine or vinegar; such as soused herrings. | |
| Soy bean | Soybean are round, under one-half inch in diameter, and usually yellowish, although the may be other colors. Soy bens are used to make a host of soy products, including tofu. |
| Soy flour | A whole-grain, high-protein flour produced from hulled and roasted soybeans. The flour may be de-fatted, low-fat, or full-fat - check the ingredient labels to determine. |
| Soy milk | the liquid left after beans have been crushed in hot water and strained. Soy milk is a favorite beverage in the East. In Hong Kong, soy milk is as popular as Coca-Cola is in the United States. |
| Soy sauce, dark | Used in dishes in which you want to color the meat and sweeten the flavor with caramel sugar. Most common soy sauce. |
| Soy sauce, Japanese | Chinese soy is very different from Japanese. Japanese soys contain much more wheat flour and sugar. Buy in larger quantities in a Japanese market. It is cheaper that way and it will keep well if kept sealed. |
| Soy sauce, light | To be used when you don't want to color a dish with caramel coloring, which is what dark soy contains. Do not confuse this with "Lite" soy sauce. |
| Soy sauce, lite | Lower in salt and flavor than other soy sauce. |
| Soy Sauce | A sauce made from fermented, boiled soybeans and roasted wheat or barley; its color ranges from light to dark brown and its flavor is generally rich and salty (a low-sodium version is available); used extensively in Asian cuisines (especially Chinese and Japanese) as a flavoring, condiment and sometimes a cooking medium. |
| Soybean | The most nutritious and easily digested of all beans, the soybean is better known for its products than for the bean itself. |
| Spaetzle | This is a coarse noodle from Alsace and Germany made of flour, eggs, oil, and water. The soft dough is dropped into boiling water (with a spaetzle press) and poached until cooked through. The noodle is then fried in butter or oil and served as a side dish to meat dishes. Spaetzle may also be flavored with cheese, mushrooms, and herbs. |
| Spaghetti Squash | When cooked, the flesh of this watermelon-shaped squash separates into strands similar to spaghetti; thus, its name. Spaghetti squash has a creamy-yellow color and a slightly nutty flavor. |
| The flesh of this squash resembles a mass of spaghetti-like strands. It is very bland in comparison to other winter squash. Bake or steam it until done (cook whole, piercing skin a few times). Cut it in half and scrape out the strands, toss with sauce or butter and seasonings, or make into pancakes as you would grated zucchini. | |
| Spaghetti | Italian for a length of cord or string and used to describe long, thin, solid rods of pasta with a circular cross section. |
| [Italian] long strands of pasta of various thicknesses and colors. | |
| Spanish onions | Like Bermuda onions, these are large, relatively mild, easy to handle, and keep well for weeks. Good for baking. |
| Spare ribs | The long cut of meat from the lower breast bone of the hog. Spareribs are best cooked slowly, so that their fat can be rendered and they can become tender. |
| Spatchcocking | A technique whereby poultry shears or a sharp knife is used to split chicken along backbone, leaving breastbone intact. Spatchcocked chicken is generally served with a vinaigrette sauce |
| Spatula | A versatile utensil available in a variety of shapes and sizes and generally made from metal, wood or rubber. |
| Spatzle, Spaetzle | A dish of tiny noodles or dumplings made with flour, eggs, water or milk, salt and sometimes nutmeg. The spaetzle dough can be firm enough to be forced through a sieve or colander with large holes. The dough is then boiled and tossed in butter before being served. |
| Speck | Cured and smoked pork flank. |
| Spelt | An often neglected wheat berry, overlooked in favor of those better suited to bread making. Spelt has a magnificent wheaty flavor. A very similar grain is the Italian grain farro. |
| Spice Grinder | A device used to mill spices into granular or powdered form. |
| Spices | The seeds and skin of plants ( berries, bark, fruits, unopened flowers) used to flavor foods. Unlike herbs, spices are almost always dried. |
| Spider | A gadget used for adding and retrieving deep-frying foods to or from the hot oil. |
| Spiedini | An Italian word for skewers of meat or fish grilled over a flame or under a broiler. Known as Spiedies in the Eastern United States. |
| Spiedino | Fried cheese with anchovy sauce. |
| Spinach | A vegetable with dark green, spear-shaped leaves that can be curled or smooth and are attached to thin stems; the leaves have a slightly bitter flavor and are eaten raw or cooked. |
| The best spinach is, of course, fresh, and should have crisp, robustly green leaves. Always wash well in several changes of water and remove extra-thick stems. | |
| Spit | Sharp metal rod used to hold food for roasting over an open heat source. |
| Revolving skewer or metal rod on which meat, poultry or game is roasted over a fire or under a grill. Process creates high heat and forces fat to spit out of meats. | |
| Split peas | Green or yellow, and mealy when cooked. Good soup base. |
| Sponge | A thick yeast batter that is allowed to ferment and develop into a light, spongy consistency. It is then combined with other ingredients to form a yeast dough. The sponge will give the bread a slightly tangy flavor. |
| The portion of dough in bread-making containing all or part of the yeast, to which are added the remaining ingredients. | |
| Spoon bread | A kind of baked cornmeal pudding. |
| Spot | A small fish (approximately 1.5 pounds) belonging to the drum family. In 1925, these fish appeared in New York harbor in such vast numbers that they clogged the condenser pumps of the electric company and caused a blackout. |
| Spotted pup | Chuckwagon name for raisin pudding; without the raisins, it was just called "pup." |
| Spread | a) Distributing a product/ingredient in a thin layer over the surface of another product. |
| b) A fat sold in stick form or in tubs that is less than 80 percent fat. | |
| Products in sticks or tubs that are less than 80 percent fat. They are not recommended for baking due to their water content. | |
| Sprig | Leaves of an herb still attached to the stem often used as a garnish. |
| 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 dough, while the Vietnamese and Thai versions use a rice paper wrapper. |
| Springerle | [German] anise-flavored cookies or pastries. |
| Springform mold | Baking tin with hinged sides, held together by a metal clamp or pin, which is opened to release the cake or pie which was cooked inside. |
| Springform Pan | A round cake pan a little deeper than a standard cake pan. Springform pans have a clamp on the side which releases the sides from the bottom, leaving the cake intact. It's commonly used for cheesecake. |
| Sprinkle | Scattering particles of sugar or toppings over a surface, like frosting, cake or bread. |
| Spumon | [Italian] Ice cream made with fruit and nuts. |
| Squab | A young domesticated pigeon that has never flown and is therefore very tender. Squabs are normally under a pound and about 4 weeks old. May be prepared in any manner suitable for chicken. |
| A domesticated pigeon no more than 4 weeks old. Weighing less than a pound when slaughtered, squab has tender meat with little fat and a mild flavor; suitable for broiling, roasting or sauteing. | |
| A twelve to fourteen ounce pigeon. | |
| Squash blossoms | Blossoms of winter squashes such as zucchini, yellow squash and pumpkin; commonly used in Southwestern cooking; best when used the day they are picked or bought; may be cooked briefly for use in soups or sauces, or stuffed and fried. |
| Squash | The edible fleshy fruit of various members of the gourd (Cucurbitaceae) family; generally divided into two categories based on peak season and skin type: summer and winter. |
| Squaw bread | Indian bread deep-fried in 6-inch circles; fry bread; popovers. |
| Squawberries | Red-orange berries from thorny desert bushes. |
| Squid | This ten:armed cephalopod is related to the octopus and the cuttlefish. Squid varies in size from 1 inch to 80 feet in length. The meat is firm and chewy, with a somewhat sweet flavor. Over:cooking can lead to a rubbery texture. |
| This cephalopod has become popular in the United States, as long as you call it calamari. Fresh squid should be purple to white- avoid any squid with brown coloring- and smell sweet and clean. Squid freezes well, and loses little flavor during defrosting and refreezing. | |
| Squirrel can | Cowboy term for large can used for after-meal scraps. |
| Squirrel | An abundant, largely arboreal rodent. Red and gray squirrels are commonly eaten in the U.S. The gray squirrel is fatter and has a flavor considered by many as superior to the red squirrel. Squirrels do not have a strong "gamey" taste. |
| Sriracha | A hot sauce made from sun-ripened chiles which are ground into a smooth paste along with garlic. It is excellent in soups, sauces, pastas, pizzas, hot dogs, hamburgers, chow mein or on almost anything else to give it a delicious, spicy taste. |
| Stainless Steel | An alloy of steel. Stainless steel will not react with foods, nor does it rust or corrode. When used in pans, stainless steel often is combined with copper or aluminum since it does not conduct heat well. |
| Standard | In home baking, this refers to recipes, measuring tools, ingredients, methods, and equipment that are used to produce a defined product with consistent results to assist manufacturers or consumers. |
| Staple | The chief item or most important items made, grown or sold in a particular place, region, country, etc. |
| Star Anise | A star-shaped dry seed pod with a flavor similar to fennel. |
| Star-shaped pod has a similar but stronger flavor and more fragrance than the botanically-unrelated aniseed; most often cooked whole and strained from sauces and marinade, but sometimes ground for spice rubs and pastes. | |
| Starch | Carbohydrate obtained from cereals and potatoes or other tubers. |
| Starter | A mixture of flour, water, yeast and sugar that is allowed to ferment in a warm place until foamy. A portion of the starter is used (about 2 cups) in place of a package of yeast in breads, usually after "feeding" the mixture with additional flour and water. Starters are kept in the refrigerator after initial development and "fed" every two weeks. |
| Steak Diane | A very thin steak. |
| Steak tartare | Very lean beef, minced and served raw. |
| Steam | Exposing food directly to steam to cook it, usually by placing it in a basket or rack above a boiling liquid in a covered pan; a moist cooking method |
| To cook in steam with or without pressure. The steam may be applied directly to the food, as in a steamer or pressure cooker. | |
| A method of cooking foods over, not in, hot liquid, usually water. The heat cooks the food while the vapors keep it moist. | |
| to cook food in the steam created by boiling water. | |
| Steep | To allow a substance to stand in liquid below the boiling point for the purpose of extracting flavor, color, or other qualities. |
| To allow a food to stand in water that is just below the boiling point in order to extract flavor or color. | |
| To soak in liquid until saturated with a soluble ingredient; soak to remove an ingredient, such as to remove salt from smoked ham or salted cod. | |
| Sterilize | To destroy germs by exposing food to heat at specific temperatures. |
| Stew | Blanching small pieces of meat and then serving with a sauce and various garnishes, such as vegetables; a combination cooking method similar to braising |
| To simmer food in a small amount of liquid. | |
| To cook food in liquid for a long time until tender, usually in a covered pot. | |
| To simmer food slowly in a covered pan or casserole. | |
| Stewing Chicken | A size classification for chicken. A stewing chicken is over 10 months old and weighs from 4 to 6 pounds. |
| Stiff Peaks | A term describing the consistency of beaten egg whites or cream. When the beaters are removed from the mixture, the points will stand up straight. |
| Stilton Cheese | A hard blue cheese made from whole cow's milkStilton has a rich texture that is slightly crumbly, and a pale-yellow interior with blue-green. Stilton's flavor has a mellow cheddarlike quality with the tangy pungency of blue cheese. |
| Stir: | To mix food materials with a circular motion for the purpose of blending or securing uniform consistency. |
| Using a spoon to mix ingredients with a circular or figure-eight motion. | |
| To move foods around with a spoon in a circular motion. Stirring is done to move foods when cooking. It is also used to cool foods after cooking. Most importantly, if a recipes calls for stirring to combine foods, such as a batter, before cooking, it usually means to gently mix just until well combined, as opposed to beating, which takes more strokes. | |
| To mix with a circular movement, using a spoon or fork or other utensil. | |
| Stir-fry | Similar to sauteing, but with use of less fat; food is stirred constantly during cooking, usually cooked in a wok |
| To cook quickly over high heat with a small amount of oil by constantly stirring. This technique often employs a wok. | |
| Stock cubes | [Great Britain] Bouillon cubes. |
| Stock | A rich extract of soluble parts of meat, fish, poultry, etc. A basis for soups or gravies. |
| A flavored broth from meats, fish, shellfish, and vegetables. These are the basis of sauce and soup making. | |
| Stockpot | A deep pot with straight sides and handles used to cook stocks. |
| Stollen: | A German yeast bread traditionally made at Christmas time. |
| Stone fruits | Stone fruits are simply fruits with a stone, such as peach or plum. |
| Stone Ground | Grain milled between grindstones to retain more nutrients than other grinding methods. |
| Stoneground flour or meal | Grain ground into flour between stones. It may be coarse or fine and is usually whole grain. |
| Strain | To pour a liquid through a strainer, sieve, or cheesecloth to remove unwanted particles or to separate out solids. Example |
| To pass a liquid or moist mixture through a colander, sieve or cheese cloth to remove solid particles. | |
| To separate liquids from solids by passing them through a metal or cloth sieve (such as cheesecloth). | |
| Strainer | A kitchen utensil with a perforated or mesh bottom used to strain liquids or semi-liquids, or to sift dry ingredients such as flour or confectioners' sugar. Strainers, also called sieves, come in a variety of sizes and shapes with various mesh sizes. |
| Strasbourgeoise | Served with goose livers and truffles. |
| Straw mushrooms, canned | Small button-like mushrooms indigenous to Asia. Fresh ones are so delicate that they aren't usually shipped. |
| Straw Mushrooms | Small, tan mushrooms with a mild flavor. |
| Strawberry | A lush, red berry from a ground-creeping plant that grows wild in large areas of Asia, Europe and North and South America. |
| Streaker | Usually refers to bean purees or other colorful pastes made from nondairy products and used to decorate plates and finished dishes; may also refer to brightly colored cremas. |
| Streaky Bacon | [Great Britain] American bacon. |
| Streusel | A delicious topping of sugar, butter, flour, and other spices that adds flavor and crunch to crumb cakes, coffee cakes and some muffins. |
| Striped bass | This true bass is found along the Atlantic coast. It features six to eight horizontal stripes and provides a moderately fat, firm flesh with a mild, sweet flavor. |
| Firm-textured fish with meaty, pinkish flesh. When wild, striped bass are highly flavorful. Can be substituted in recipes that call for cod or other milder fish, and some stronger fish too. | |
| Stroganoff | A dish of thinly sliced beef (usually tenderloin or top loin), onions, and mushrooms sauteed in a combination of butter and sour:cream sauce. Often served with a rice pilaf. Invented by Count Paul Stroganoff in the 19th century. |
| Strudel | [Austrian] thin leaves of pastry dough, filled with fruit, nuts or savory mixtures, which are rolled and baked and finally iced or frosted. Savory versions of this are similar to the Russian coulibiac. |
| Stuff | To fill a cavity in food with another food. |
| Stuffing | A seasoned mixture of food used to fill the cavity of poultry, fish, vegetables or around which a strip of meat, fish or vegetable may be rolled. |
| A well-seasoned mixture of bread or rice, spices, vegetables, and usually meat that is "stuffed" inside the cavity of poultry or meat. | |
| Sturgeon | A name for various migratory species of fish know for its rich, high:fat flavor, firm texture, and excellent roe. Their average weight is 60 pounds, but one freshwater "Beluga" sturgeon was 26 feet long and weighed 3,221 pounds. |
| Sub gum | A stew of Chinese vegetables. |
| Suchet | With the flavoring of carrot. |
| Sucker | A name popularly applied to various types of freshwater fish closely related to carp. Suckers live and feed near the bottoms of streams. They may be cooked in any way appropriate for other fish. |
| Suckeyes | Cowboy term for pancakes. |
| Sucre | [French] sugar. |
| Suero de la leche | [Spanish] buttermilk. |
| Suet | The hard fat around the kidneys and loins of beef, mutton or pork. |
| Sugar alcohols | Sugar alcohols like mannitol, sorbitol and xylitol are sweeteners that occur naturally in fruits, and are often added to certain foods. They're called "alcohols" because of their chemical structure, not because they contain the kind of alcohol in drinks like beer, wine and spirits. Because sugar alcohols do not promote tooth decay, they are often used in "sugarless" gum. They are also used to add texture to some foods. Some studies suggest that because sugar alcohols take longer to break down than regular sugar, they may cause a less rapid spike in blood sugar than sugar-sweetened products. But remember that they are not calorie-free, are not likely to help with weight control and, when consumed in excessive amounts, can lead to intestinal gas, cramping or diarrhea. |
| Sugar Free, Sugar-free | A food containing less than 0.5 grams of sugar per serving. |
| Sugar Snap Pea | A sweet pea that is a hybrid of the English pea and snow pea; the bright green, crisp pod and the paler green, tender seeds are both edible. |
| Sugar snaps | Also called snap peas, these flavorful pea-filled pods are newly developed (introduced in 1979). Sugar snaps are crisp, with crunchy pods and sweet peas. |
| 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. |
| Sugar | Sugar or sucrose is a carbohydrate occurring naturally in every fruit and vegetable in the plant kingdom. It is the major product of photosynthesis, the process by which plants transform the sun's energy into food. Sugar for home baking is produced in greatest quantities from sugar cane and sugar beets. |
| Granulated sugar- | · Fine or extra-fine white sugar crystals. Often referred to as "white sugar" in home baking |
| Brown sugar | ·- Sugar crystals contained in a molasses syrup with natural flavor and color components. Dark and light brown sugars may be substituted according to individual preferences for product color or taste. |
| Confectioners' sugar | · - Also called powdered sugar. See glossary listing. |
| Raw sugar | · - About 98 percent sucrose and tan or brown in appearance; it is a coarse, granulated solid obtained on evaporation of clarified sugar cane juice. It is not considered fit for direct use as food or a food ingredient by the USDA. |
| Turbinado sugar | · - Raw sugar refined to a light tan color by washing in a centrifuge under sanitary conditions. Surface molasses is removed in the washing process and is closer to refined sugar than raw. |
| A sweet, water-soluble, crystalline carbohydrate; used as a sweetener and preservative for foods. | |
| Sukiyaki | Japanese dish of meat, vegetables and seasonings, usually cooked at the table. |
| Sulfites | Sulfur-containing agents (the salts of sulfurous acid) used as preservatives for some processed and packaged foods to inhibit spoilage or oxidation. |
| Sultanas | Golden raisins made from sultana grapes. |
| A type of large raisins, originally Turkish. [Great Britain] Seedless white raisins. | |
| Sumac | [Middle East] spice that comes from the grated skin of a dark berry that possesses a a slightly acidic, astringent flavor. |
| Summer Sausage | A style of sausage that is cured and air dried. Summer sausage may or may not be smoked. |
| There are many varieties of this gourd including zucchini, yellow straightneck, yellow crookneck and pattypan. All summer squash are similar in taste and texture. | |
| These light, fleshy squashes of the late summer are available in many varieties, most notably zucchini and yellow squash. Choose squash that is very firm. | |
| Sunchokes | Also called Jerusalem artichokes, sunchokes are the knobby roots of a perennial sunflower. They resemble ginger in appearance and have a subtle, delicious flavor. Their high sugar content enables them to brown well when fried or roasted. |
| Sun-dried tomatoes | When a tomato is dried in the sun (or more likely the oven) the end result is a shriveled, intensely flavored tomato. They are usually packed in olive oil or packaged dried (when dried soak them in hot water to reconstitute). |
| Sunfish | Any of a number of North American freshwater fish closely related to the perch. Known for their bright, sunny colors and interesting shapes, popular varieties include "Bluegill," "Crappie," and "Calico Bass," commonly called "Sunnies." |
| Sunflower seeds | Seeds of the sunflower, these can be roasted or dried in or out of their shells. They can be added to many sweet and savory dishes, including salads, baked goods, and granola. |
| Sunsweet Lighter Bake | a 100% fat- and cholesterol-free baking ingredient that replaces butter, margarine, oil or shortening in scratch recipes and packaged mixes. Made from a blend of dried plums and apples, this new fat "imposter" creates moist, chewy baked goods that are lower in fat. Lighter Bake is located in the cooking oil or baking ingredients section of supermarkets nationwide. |
| Superfine Sugar | Known as castor (or caster) sugar in Britain, superfine sugar is more finely granulated and dissolves almost instantly, making it perfect for making meringues and sweetening cold liquids. Granulated sugar can be substituted cup for cup for superfine. |
| Also called caster sugar, this finely granulated sugar is good in meringues and cold drinks; it dissolves quickly and easily. It can be made by blenderizing granulated sugar in the blender until it is powdery. | |
| Suppe | [German] soup. |
| Supreme de volaille | Breast of chicken. |
| Supreme | A rich heavy cream sauce. |
| Surimi | Imitation crab meat processed from fish. |
| Sushi | A Japanese dish of thin layers of raw fish wrapped around cakes of cold cooked rice. Sushi can also consist of ingredients wrapped in rice and held by a seaweed wrapper known as nori. |
| Swamp seed | Rice. |
| Cooking a food, usually vegetables, in a small amount of fat, usually covered over low heat without browning the food until it becomes softened and releases moisture; usually used as a preparatory step to other cooking methods to make the finished product more flavorful in a shorter amount of time | |
| Sweat | To cook foods over gentle heat, usually covered or partly covered, until moisture is released. |
| Swedes | [Great Britain] Turnips. |
| Swedish meatballs | A combination of ground meat (often a combination of beef, pork, or veal), sauteed onions, milk:soaked breadcrumbs, beaten eggs, and seasonings. The mixture is formed into small balls, then sauteed until brown. |
| Sweet Chocolate | Very similar in composition to semisweet chocolate, sweet chocolate simply has more sugar added and less chocolate liquor. It's sold on grocery shelves in the baking section. For people with a real sweet tooth, sweet chocolate can be substituted for semisweet in recipes without a significant change in texture. |
| Unsweetened chocolate with sugar added. It is often used in dessert recipes. The two most common forms are | |
| Highly like the composition of semisweet chocolate, sweet chocolate has more sugar added and less chocolate liquor. | |
| Sweet Peppers | A term which usually describes a variety of mild peppers of the Capsicum family. Bell peppers, pimientos, and banana peppers are sweet peppers. |
| Sweet Potato | A variety of sweet potato with a thick, dark orange skin and an orange flesh that remains moist when cooked; sometimes erroneously called a yam. |
| Contrary to popular belief, the sweet potato is different from the yam. Sweet potatoes are bright with orange flesh, though some varieties have yellow, white, or even purple flesh. | |
| Sweetbreads | Considered a delicacy, sweetbreads are the two thymus glands (in the throat and near the heart) of veal, young beef, lamb and pork. |
| The culinary term for the thymus gland of an animal. Those of veal and lamb are most commonly eaten. The pancreas is also considered a sweetbread, but its taste and texture is inferior to that of the thymus gland. | |
| Sweetened Condensed Milk | Whole milk mixed with 40 percent to 45 percent sugar. The mixture is heated until 60 percent of the water evaporates leaving a thick, sweet syrup. Also known as condensed milk. |
| Milk that has been evaporated to about half of its volume and has sugar added. Sticky and sweet. | |
| Swiss Cheese | A hard, pale-yellow cheese originally from the Emmental valley of Switzerland, distinguished by large holes in its texture. Made from cow's milk, its flavor is described as nutty, mild and sweet. |
| Swiss roll tin | Jellyroll pan. |
| Swiss steak | Round or chuck steak that has been tenderized by pounding, coated with flour, and browned on both sides. The meat is then smothered in chopped tomatoes, onions, carrots, celery, broth, and seasonings, then baked for about two hours. |
| Swiss steak | A dish made with a thick cut of steak--usually chuck or round--which is tenderized by pounding, coated with flour and seasoning, and browned. The steak is then topped with tomatoes, onions, and other vegetables, then simmered or baked for about 2 hours. |
| Swiss steak | A steak (usually bottom round, sometimes lean chuck) into which seasoned flour has been pounded before cooking. |
| Swordfish | A saltwater food and sport fish with mild:flavored, moderately fat flesh. The flesh is red, dense, and meat:like. Thanks to its firmness, swordfish can be prepared by baking, broiling, grilling, poaching, or sauteing. |
| Swordfish | A large sport fish found off the coast in temperate waters throughout the world. Swordfish can weigh up to 1,000 pounds and have moderately fatty flesh that is dense and meat-like. |
| Swordfish | Highly popular fish, wonderful on the grill. When buying, look for bright flesh with tight swirls; should smell good. Skin is inedible. |
| Syllabub | An English dessert comprised mainly of whipped cream sweetened with sugar and flavored with sherry, brandy, or Cointreau. Lemon zest, fruit preserves or puree may also be swirled into the cream. |
| Syrup | Sugar dissolved in liquid, usually water; it is often flavored with spices or citrus zest. |
| Syrup | Thick, sweet liquid made by boiling sugar with water or fruit juices. |
| Szechuan Peppercorns | Not, in fact, related to black and white peppercorns, these are tiny dried berries that contain a seed. They have a pungent aroma and mildly spicy flavor and can be purchased whole or in powdered form. |
| Szechwan Chile Sauce | A sauce or paste made from chiles, oil, salt and garlic and used as a flavoring in Chinese Szechwan cooking; also known as chile paste or chile paste with garlic. |
Dr. Chef P Soundararajan, honorary member of World Chefs and Founder General Secretary of Indian Federation of Culinary Associations (IFCA), former Corporate Executive Chef at Mahindra Holidays and Resorts, handcrafted this Culinary Dictionary with his profound knowledge and 40 years of professional experience as a chef. He gives a brief and unique definition for every word here.
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