Culinary Terms

Acidic

1. A sharp, sour or tart flavor.
2. A wine-tasting term for a sharp, sour flavor caused by an abnormally high acid content.

 Adobo Sauce (ah-DOH-bo)

A Mexican seasoning paste or sauce made from ground chiles, herbs and vinegar.

Aerate

1. To dissolve air in a liquid or to expose a liquid to air.
2. To add air to a food (e.g., sifting flour or beating egg whites).

Aging

1. The period during which freshly killed meat is allowed to rest so that the effects of rigor mortis dissipate.
2. The period during which freshly milled flour is allowed to rest so that it will whiten and produce less sticky doughs; the aging of flour can be chemically accelerated.

Aioli (ay-OH-lee)

A garlic mayonnaise made in France's Provence region; it is used as a condiment or sauce.

A la king (ah lah KING)

An American dish consisting of diced foods, usually chicken or turkey, in a cream sauce flavored with pimientos, mushrooms, green peppers and sometimes sherry.

A la mode (ah lah MOHD)

1. French for in the fashion or manner of.
2. In the United States, a dessert item topped with a scoop of ice cream.

Albumen (al-BYOO-mehn)

The clear portion of the egg used as the nutrient source for the developing chick, constituting approximately two-thirds of its internal mass and containing most of its protein and riboflavin; sometimes used in fresh or dried form as a fining or clarifying agent or whipped for general baking and cooking; also known as egg white.

Al Dente (al DEN-tay)

Italian for to the tooth and used to describe a food, usually pasta, that is cooked only until it gives a slight resistance when one bites into it; the food is neither soft nor overdone.

 

 

Alkali

Also known as a base, any substance with a pH higher than 7; baking soda is one of the few alkaline foods.

Allemande

A sauce made by adding lemon juice and a liaison to a veloute made from veal or chicken stock; used to make several small sauces of the veloute family.

Amaretto (am-ah-REHT-toh)

An Italian amber-colored liqueur with an almond like flavor, although it is actually flavored with apricot kernels; it was originally made in Saronno and called Amaretto di Saronno.

Amino Acid

The basic molecular component of proteins; each of the approximately two dozen amino acids contains oxygen, hydrogen, carbon and nitrogen atoms.

Ancho (ahn-cho)

A dried poblano with broad shoulders tapering to a rounded end; the chile has a brick red to dark mahogany color, wrinkled flesh and relatively mild, fruity flavor with overtones of coffee, licorice, tobacco and raisin.

Anchovy

A member of the herring family found in the Mediterranean Sea and off southern Europe; it has a long snout, a large mouth and a blue-green skin that becomes silvery on the sides and belly; it ranges in length from 5 to 9 in.; usually available in pickled or salted.

Andouille Sausage (an-DOO-ee; ahn-DWEE)

A spicy smoked porked sausage (made with neck and stomach meat); originally from France, it is now a hallmark of Cajun cuisine.

Angel Food Cake

A light, airy cake made without egg yolks or other fats; its structure is based on the air whipped into the egg whites; it is typically baked in a tube pan.

Angus Beef, Certified

A brand created in 1978 to distinguish the highest-quality beef produced from descendants of the black, hornless Angus cattle of Scotland.

Anise (AN-ihs)

1. A small annual member of the parsley family (Pimpinella anisum) native to the eastern Mediterranean region; it has bright green leaves with a mild licorice flavor that are sometimes used as an herb or in salads.
2. Greek for aniseed.

Antipasto (ahn-tee-PAHS-toe)

Italian for before pasta and used to describe hot or cold appetizers, usually simple foods such as cheeses, sausages, olives, marinated vegetables or the like.

Appetizer

1. Finger food served before the meal to whet the appetite; the term is often used synonymously with the term hors d' oeuvre.
2. The first course of a meal, usually small portions of hot or cold foods intended to whet the appetite; also know as a starter.

Arborio Rice (ar-BOH-ree-oh)

An ovoid, short-grain rice with a hard core, white color and mild flavor; it becomes creamy when cooked and is used for risotto.

Arrowroot

A starchy white powder made from the underground stems of a tropical plant, generally used as a thickener; it is flavorless and becomes clear when cooked.

Arugula (ah-ROO-guh-lah)

A leaf vegetable with dark green, spiky, dandelion-like leaves and a strong, spicy, peppery flavor; used in salads; also known as rocket, rucola and rugula.

Aspic

A clear savory jelly made from clarified meat, fish or vegetable stock and gelatin; it is used to glaze cold foods.

Au Gratin (oh GRAH-tan)

A French term referring to a dish with a browned topping of bread crumbs and/or grated cheese; also known as gratinee.

Au Jus (oh zhew)

Roasted meats, poultry or game served with their natural, un thickened juices.

Au Sec (oh sek)

A French term referring to something cooked until nearly dry.

 

 

Baba Ghanoush (bah bah gha-NOOSH)

A Middle Eastern dish of pureed eggplant, olive oil, tahini, lemon juice and garlic and garnished with chopped mint, pomegranate seeds or chopped pistachios; it is served as a dip or spread, usually with pita; also known as mutabbal.

Bacon

A fabricated cut of the pork carcass, cut from the sides and belly; consisting of fat interspersed with strands of meat, it is salted and/or smoked and available sliced or in a slab.

Bacon, Canadian

A fabricated cut of the primal pork loin; it is a lean, boneless pork loin roast that is smoked; known as back bacon in Canada.

Bagel

A dense, doughnut-shaped Jewish yeast roll; it is cooked in boiling water, then baked, which gives the rolls a shiny glaze and chewy texture.

Bagel Chips

Thinly sliced stale bagels seasoned with garlic, salt, herbs and/or cheese.

Bain Marie (bane mah-ree)

1. A hot water bath used to cook foods gently or to keep cooked foods hot; also known as a water bath.
2. A container for holding foods in a hot water bath.

Bake Blind

A technique for baking an unfilled pastry or tart shell; the shaped dough is weighted down with dry beans or pie weights, then baked completely before being filled.

Baked Alaska

A dessert composed of liqueur-soaked sponge cake topped with a mound or half-sphere of ice cream, all of which is coated with sweetened meringue and browned just before service.

Baker's Joy

The proprietary name of a combined vegetable oil and flour spray used to help release baked goods from their pans.

Baker's Rack

A portable metal rack designed to hold numerous sheet pans or hotel pans; it is used for moving pans of food quickly from one work area to another; also known as a speed rack.

Baking

A dry-heat cooking method that heats food by surrounding it with hot, dry air in a closed environment; the term is usually used with reference to cooking breads, pastries, vegetables, fruits and fish.

Baking Powder

A mixture of sodium bicarbonate and one or more acids, generally cream of tartar and/or sodium aluminum sulfate, used to leaven baked goods; it releases carbon dioxide gas if moisture is present in a formula.

Baking Soda

Sodium Bicarbonate, an alkaline compound that releases carbon dioxide gas when combined with an acid and moisture; used to leaven baked goods.

Baklava (BAAK-lah-vah)

A Middle Eastern sweet pastry made with buttered phyllo dough layered with honey, nuts and spices, usually cut into diamond-shaped pieces after baking.

Balsamic Vinegar (bahl-sah-mek)

A dark, mellow Italian vinegar with a sweet-sour flavor; it is made from concentrated grape juice fermented and aged for 15-20 years in a series of wooden casks.

Banana Foster

A dessert created by Brennan's Restaurant in New Orleans consisting of a sliced banana quickly sauteed in butter, rum, sugar and banana liqueur, then flambeed and served over vanilla ice cream.

Barbecue

1. To cook foods over dry heat created by the burning of hardwood or hardwood charcoals.
2. A tangy tomato- or vinegar-based sauce used for grilled foods.

Barding

Tying thin slices of fat, such as bacon or pork fatback, over meats or poultry that have little to no natural fat covering in order to protect and moisten them during roasting.

Basting

Moistening foods during cooking (usually roasting, broiling or grilling) with melted fat, pan drippings, a sauce or other liquids to prevent drying and to add flavor.

Batonnet

Foods cut into matchstick shapes of 1/4" X 1/4" X 2".

Batter

A semiliquid mixture containing flour or other starch used to make cakes and breads. 1. The gluten development is minimized and the liquid forms the continuous medium in which other ingredients are disbursed; generally contains more fat, sugar and liquids than a dough.
2. A semiliquid mixture of liquid and starch used to coat foods for deep-frying.

Bavarian Cream

A sweet dessert mixture made by thickening custard sauce with gelatin and then folding in whipped cream; the final product is poured into a mold and chilled until firm.

Beard

A clump of dark threads found on a mussel.

Bearnaise Sauce (bair-NAYZ)

A French sauce made with a reduction of vinegar, wine, tarragon, peppercorns and shallots and finished with egg yolks and butter.

Beating

A mixing method in which foods are agitated vigorously to incorporate air or develop gluten; a spoon or electric mixer with a paddle attachment is used.

Beggar's Purse

An appetizer consisting of a small crepe topped with a savory fillling; the edges are pulled up in pleats to form a sack and tied with a chive.

Beignet (ben-YEA)

French for fritter and used to describe a crisp, puffy, deep-fried, New Orleans pastry similar to a doughnut.

Bellini (beh-lee-nee)

1. A cocktail made of pureed white peaches, lemon juice, dry Italian spumante and grenadine.
2. A cocktail made of sparkling wine and peach brandy or peach liquor.

Bench Scraper

A handheld rectangular tool, typically 6 x 3 in., with a stainless steel blade and a rolled handle on one long side; used for cleaning and scraping surfaces.

Beurre Manie

A combination of equal amounts by weight of flour and soft, whole butter; it is whisked into a simmering sauce at the end of the cooking process for quick thickening and added sheen and flavor.

Beurre Noisette

French for "brown butter"; whole butter heated until it turns light brown, giving off a nutty aroma.

Beurre Rouge

French for "red butter"; an emulsified butter sauce made from shallots, red wine and butter.

Biga (BEE-gah)

An aged dough made with yeast or sour dough; used in Italy; it is a type of sourdough starter.

Binder

1. An ingredient or combination of ingredients used to thicken or hold a mixture together.
2. A leaf of tough, coarse tobacco that holds a cigar's filler in place; the binder is usually covered by a leaf of wrapper tobacco.

Bird's Nest

Very thinly sliced potatoes deep-fried in a cup-shaped basket to form a nest; usually filled with vegetables for service.

Biscotti (bee-SKAWT-toh)

Italian for slices from a twice-baked flattened cookie loaf.

Bisque (beesk)

A thick French cream soup made of pureed fish, shellfish, poultry, meat or vegetables and traditionally thickened with rice.

Bittersweet Chocolate

Chocolate containing minimal amounts of sugar and at least 35% chocolate liquor; eaten as a candy or used in pastries and confections.

Black Bottom Pie

A rich custard pie made with a layer of dark chocolate custard on the bottom topped with a layer of white rum custard.

Blackened

A Cajun cooking method in which food, usually meat or fish, is rubbed with a spice mixture and cooked in a very hot cast-iron skillet, giving the food an extra-crisp crust.

 

 

Black Tea

One of the three principal types of tea; the leaves are rolled and fully fermented before being heated and dried; the beverage is generally a dark reddish-brown color with a strong, full flavor.

Blanching

Cooking a food very briefly and partially in boiling water or hot fat; generally used to assist preparation (e.g., loosen peels), as part of a combination cooking method, to remove undesirable flavors or to prepare food for freezing.

Bleached Flour

Flour that has been whitened by removing the yellow pigment; flour can be bleached through aging or by adding bleaching and oxidizing agents.

Blend

(verb) 1. To mix two or more ingredients together until uniformly combined.
2. To combine different varieties or grades of an item to obtain a mixture of a particular character, quality and/or consistancy. (noun) A mixture of two or more flavors or other attributes.

Blini (blee-nee)

Leavened Russian pancakes made from a buckwheat and wheat flour batter; they are usually served as hors d'oeuvre with sour cream and caviar or smoked fish; singular is blin.

Blood Orange

A medium-sized orange with a red or red-streaked white flesh (the color reflects a pigment, anthocyanin, not normally present in citrus); it has a sweet flavor that is less tart than that of a typical orange.

Bloom

1. A dull gray film or grayish-whitish streaks that sometimes appear on chocolate if the cocoa butter separates; the chocolate's flavor and cooking properties are not affected; also known as chocolate bloom and fat bloom.
2. A measure of gelatin's strength.
3. The process of softening gelatin in a cool liquid before it is dissolved.

Blown Sugar

A boiled mixture of sucrose, glucose and tartaric acid colored and shaped using an air pump; used to make decorative objects and containers.

 

 

Blue Cheese

1. A generic term for any cheese containing visible blue-green molds that contribute a characteristic tart, sharp flavor and aroma; also known as a blue-veined cheese or bleu.
2. A group of Roquefort-style cheeses made in the United States and Canada from cow's or goat's milk rather than ewe's milk and injected with molds that form blue-green veins; also known as blue mold cheese or blue-veined cheese.

Blush Wine

1. A slightly sweet, light-bodies white wine made from black grapes such as Zinfandel, Pinot Noir or Cabernet Sauvignon; its color ranges from pale salmon to pink.
2. A wine blended from red and white wines; also known as a light rose.

Bok Choy

A member of the cabbage family native to southern China; it has long, wide, white, crunchy stalks with tender, smooth-edged, dark green leaves; it is used raw, pickled or cooked; also known as baak choy, Chinese mustard, Chinese white mustard cabbage, celery mustard, pak choi and white mustard cabbage.

Bolognese (boh-loh-nay-see)

An Italian meat sauce for pasta made from ground meat, tomatoes, celery, carrots and bacon and seasoned with garlic, herbs and olive oil; also known as ragu and sugo.

Bombe; Bombe Glacee (baoum)

A French dessert consisting of layers of ice cream and sherbet packed into a round or spherical mold, frozen, then unmolded and decorated for service.

Bon Appetit (boh nah-pay-TEE)

French for good appetite, meaning I wish you a good meal, hearty appetite or enjoy your meal.

Bonbon (bohn-bohn)

1. A small piece of candy, usually chocolate-coated fondant.
2. French for any bite-sized candy, confection or sweetmeat.

Bone-in

A cut of meat containing the bone.

Bordeaux (bohr-DOH)

One of France's six principal grape-growing and wine-producing regions; it is located in southwest France.

 

Bordeaux, Red

Red wines from Bordeaux; the principal grapes used are Carbernet Sauvignon, Cabernet Franc and Merlot and to a lesser extent Malbec and Petit Verdot.

Bordeaux, White

White wines from Bordeaux; the principal grapes used are Sauvignon Blanc and Semillon and to a lesser extent Muscadelle, Colombard and Ugni Blanc.

Bordelaise

A brown sauce flavored with a reduction of red wine, shallots, pepper and herbs and garnished with marrow.

Bosc Pear (Bawsk)

An all-purpose winter pear with a long, tapering neck, dark gold skin overlaid with russet, a tender, juicy, slightly gritty texture and a sweet, buttery flavor; also known as beurre Bosc.

Bouchees (boo-SHAY)

Small puff pastry shells that can be filled and served as bite-size hors d'oeuvre or petit fours.

Bouillon (BOOL-yahn)

French for broth and used to describe a stock made by cooking meat, poultry, fish or vegetables in water; the solids are removed before the broth is used in soups or sauces or as a poaching medium.

Bound Salad

A salad composed of cooked meats, poultry, fish, shellfish, pasta or potatoes combined with a dressing.

Bouquet Garni (boo-kay gar-nee)

A French seasoning blend of fresh herbs and vegetables tied in a bundle with twine and used to flavor stocks, sauces, soups and stews; a standard bouquet garni consists of parsley stems, celery, thyme, leeks and carrots.

Box Grater

Four flat graters, generally of different degrees of coarseness, joined to form a box, usually with a handle on top.

Boysenberry

A blackberry and raspberry hybrid named for its progenitor, Rudolph Boysen; shaped like a raspberry, it has a purple-red color and a rich, sweet, tart flavor.

Brackish

1. Slightly salty; briny.
2. A beer-tasting term for a salty flavor.

Braising

A combination cooking method in which foods are first browned in hot fat, then covered and slowly cooked in a small amount of liquid over low heat; braising uses a combination of simmering and steaming to transfer heat from the liquid (conduction) and the air (convection) to the foods.

Bran

The tough, outer covering of the endosperm of various types of grain kernels; it has a high fiber and vitamin B content and is usually removed during milling; used to enrich baked goods and as a cereal and nutrient supplement.

Brandy

A spirit distilled from grape wine or the fermented juice of other fruits with a minimum proof of 60 and usually aged in an oak cask; its color, flavor and aroma depend on the wine or fermented juice used and the length of time it ages in the cask.

Bratwurst (BRAHT-wurst; BRAHT-vurst)

A fresh German sausage made from pork and veal, seasoned with ginger, nutmeg and coriander or caraway seeds.

Bread Bowl

A round loaf of bread; the top is sliced off, the center hollowed out and the crust and remaining interior is used as a bowl for soups, stews, or the like, with the bowl being consumed as part of the meal.

Bread Crumbs, Fresh

Crumbs obtained by processing fresh bread in a food processor; they are softer and give more texture to breaded foods than do dry bread crumbs.

Bread Flour

A strong flour, usually made from hard winter wheat and containing 11-13% protein; used for making yeast-leavened breads.

Breading

1. A coating of bread or cracker crumbs, cornmeal or other dry meal applied to foods that will typically be deep-fried or pan-fried.
2. The process of applying this coating.

Bread Pudding

A baked dessert made with cubes or slices of bread soaked in a mixture of eggs, milk, sugar and flavorings.

Brew

1. To make tea or coffee by boiling or steeping the tea leaves or coffee grounds in water.
2. To make beer.
3.Slang for beer, especially draught.

Brie (bree)

A soft, creamy French cheese made from cow's milk; it has a pale ivory-gold color, a soft, leathery white rind and a delicate, somewhat nutty flavor; rind-ripened, it can develop an ammonia odor if overly ripe; traditionally named after its place of origin.

Brine

1. A salt and water solution.

Brining

A method of curing, preserving and/or flavoring certain foods such as meats, fish, vegetables and cheese by immersing them in brine or injecting brine into them; also known as pickling.

Brining Solution

a very salty marinade (generally 20% salinity) used to preserve and/or flavor certain foods; it can be flavored with sugar, herbs and spices.

Brioche (bree-ohsh)

A light, tender French yeast bread enriched with eggs and butter.

Broccoli Rabe (BROK-a lee RAHB)

Broccoli Rabe is a non-heading variety of broccoli. This member of the prolific mustard clan has flavorful leaves and clusters of tiny, broccoli-like buds. It is generally cooked by steaming, frying or sauteing. Trim the bottoms of tough stems and remove fibrous parts of upper stems with a paring knife. To subdue bitterness, blanch briefly, then shock in cold water before cooking.

Brochettes (bro-shettz)

Skewers, either small hors d'oeuvre or large entree size, threaded with meat, poultry, fish, shellfish and/or vegetables and grilled, broiled or baked; sometimes served with a dipping sauce.

Broiling

A dry-heat cooking method in which foods are cooked by heat radiating from an overhead source.

Broth

A flavorful liquid obtained from the long simmering of meats and/or vegetables.

Brown

To caramelize the surface sugars of a food by applying heat, invariably through a dry-heat cooking method.

Brown Rice

A form of processed rice with only the tough outer husk removed; the retained bran gives the rice a light tan color, a nutlike flavor and a chewy texture; it is available in long-, medium- and short-grain forms.

Brown Sauce

See Espagnole.

Brown Stock

A richly colored stock made of chicken, veal, beef or game bones and vegetables, all of which are caramelized before they are simmered in water with seasonings.

Brule (broo-LAY)

French for burned and used to describe the browning of a food by means of direct, intense heat.

Brunch

A meal taken, usually leisurely, between 11 a.m. and 3 p.m.; a combination of breakfast and lunch, it usually offers breakfast foods and almost anything else.

Brunoise

Foods cut into cubes of 1/8" X 1/8" X 1/8". A 1/16" cube is referred to as a fine brunoise.

Bruschetta (broo-SKEH-tah)

1. An Italian appetizer of toasted bread slices rubbed with garlic and drizzled with olive oil and sometimes topped with tomatoes and basil; served warm.
2. In the United States, any of a variety of appetizers made from toasted bread drizzled with olive oil and topped with olives, tomatoes, cheese or other ingredients.

Brush

To apply a liquid with a pastry brush to the surface of a food to baste or glaze the item.

Brut (broot)

A very, very dry Champagne or sparkling wine, drier than one labeled extra dry; contains 0.8-1.5% sugar.

Buche de Noel (boosh dah noh-ehl)

French for Yule log and used to describe a traditional Christmas cake made with genoise and buttercream, shaped and decorated to resemble a log.

Bucheron (BOOSH-rawn)

A tangy but mild French goat's milk cheese; it has a soft, white interior and usually comes in logs with a white rind or covered in black ash.

Buffer; buffering agent

A substance added to a solution to neutralize the acids and/or bases while maintaining the solution's original acidity or alkalinity.

Buffet

1. A meal or social event at which persons help themselves to foods arranged on a table or other surfaces; seating is not always provided.
2. A sideboard table from which foods are served or kept during a meal.

Bulb Baster

A tool used to baste meat, poultry and fish; the basting liquid is drawn into the hollow body by suction created by squeezing the bulb at the other end; available with a hollow, needlelike attachment for injecting the basting liquid into food.

Bulk Buying

Purchasing products in quantity, usually at a lower as-purchased price per unit; also known as discount purchasing and quantity purchasing.

Bundt Pan

A tube pan with curved, fluted sides and used for baking cakes and quick breads.

Burgoo

. A thick stew from the American South; it is made from pork, chicken, lamb, veal, beef, potatoes, onions, cabbage, carrots, corn, lima beans and okra.
2. An oatmeal porridge served to English sailors as early as 1750.

Burgundy (boor-guhn-dee)

1. One of France's six principal grape-growing and wine-producing regions, located in southeast France.
2. The red or white wine produced in this region.

Burgundy, red

The red wines produced in Burgundy, principally from Gamay and Pinot Noir grapes; the wines mature quickly and are generally dry and full bodied, with a tannin content less harsh than that in a Bordeaux.

Burgundy, white

The white wines produced in Burgundy; the wines, made from the Chardonnay grape, are generally dry and full bodied.

Burrito; Burro (bur-REED-toh)

A Mexican and American Southwest dish consisting of a large flour tortilla folded and rolled around a savory filling of chorizo, chicken, machaca, refried beans or the like and garnished with lettuce, sour cream, cheese, tomato, guacamole and so on.

Butter

A fatty substance produced by agitating or churning cream; it contains at least 80% milkfat, not more than 16% water and 2-4% milk solids; it melts into a liquid at approximately 98 degrees F and reaches the smoke point at 260 degrees F; used as a cooking medium, ingredient and topping.

Butter, Clarified

Purified butterfat; the butter is melted and the water and milk solids are removed; also known as drawn butter.

Butter, salted

Butter with up to 2.5% salt added; salt changes the flavor and extends the keeping qualities.

Buttercream

A light, smooth, fluffy frosting of sugar, fat and flavorings with egg yolks or whipped egg whites sometimes added; there are three principal kinds: simple, Italian and French.

Butter Curler

A tool with a curved serrated blade; used to produce a shell-like curl of butter by dragging the knife across the butter.

Butterfly

To split food, such as boneless meat, fish or shrimp, nearly in half lengthwise, leaving the halves hinged on one side so that the item spreads open like a book; used to increase surface area and speed cooking.

Buttermilk

1. French, pasteurized skim or low-fat cow's milk cultured (soured) with Streptococcus lactis bacteria; also known as cultured buttermilk.
2. Traditionally, the liquid remaining after the cream was churned into butter.

Butternut Squash

A large, elongated pear-shaped squash with a smooth yellow to butterscotch-colored shell, an orange flesh and a sweet, nutty flavor.

Butterscotch

1. A flavor derived from brown sugar and butter, used for cookies, candies, sauces and the like.
2. a hard candy with the flavor of butterscotch.

Buttery

1. A wine-tasting term for an aroma and sometimes flavor reminiscent of butter; often found in Chardonnays.
2. A larder or pantry used to store provisions.

Byob

Slang abbreviation for bring your own bottle, beer, or booze, meaning that guests should bring their own beverages, usually alcoholic.

Cacao (kah-KAH-oh)

The dried and partly fermented seed of the cacao tree grown in tropical regions of the Western Hemisphere; it is used principally in the preparation of cocoa, chocolate and cocoa butter.

Cacciatore, a la (ka-cha-TOH-reh)

An Italian preparation method for meats, usually chicken, stewed with tomatoes, onions, mushrooms and various herbs and spices and sometimes wine.

Ceasar Salad (SEE-zar)

A salad created in Mexico; it consists of greens, traditionally romaine lettuce, tossed with a garlic vinaigrette flavored with Worcestershire sauce, lemon juice, coddled eggs and sometimes anchovies and garnished with croutons and grated Parmesan.

Cafetiere (ka-fay-tee-yair)

A coffeemaker consisting of a glass pot fitted with a plunger covered in a fine wire mesh; coffee grounds and hot water are added to the pot, allowed to brew and then the plunger is pushed down, trapping the grounds; the coffee then rises through the mesh; also known as an infusion coffeepot and plunger coffeepot.

Caffeine

An Alkaloid found in coffee beans, tea leaves and cocoa beans that acts as a stimulant.

 

Caffe Latte (kahf-AY LAH-tay)

1. An Italian beverage made from one-third or less espresso and two-thirds or more steamed milk, sometimes served with a dollop of foam on top; usually served in a tall glass.
2. Italian for coffee with milk.

Caffe Mocha (kahf-AY MO-kah)

A beverage made from chocolate syrup, one-third espresso and approximately two-thirds steamed milk; it is topped with whipped cream sprinkled with cocoa powder; usually served in a tall glass.

Cajeta (kah-HEH-tah)

1. A Mexican caramel sauce made from goat's milk.
2. A Mexican dessert made from fruit or milk cooked with sugar until thick.

Cajun Cooking

A style of cooking associated with the descendants of French Acadians from Nova Scotia now living in Louisiana; it combines the cuisines of France and the American South, producing hardy dishes typically containing spices, file powder, onions, green pepper, celery and a dark roux.

Cake

In American usage, refers to a broad range of pastries, including layer cakes, coffeecakes and gateaux; can refer to almost anything that is baked, tender, sweet and sometimes frosted.

Cake Flour

A low-protein wheat flour used for making cakes, pastry doughs and other tender baked goods.

Calorie

The unit of energy measured by the amount of heat required to raise 1000grams of water one degree Celsius; it is also written as kilocalorie or kcal and is used as a measure of food energy.

Calvados (KAL-vah-dohs)

An apple brandy made in Calvados, Normandy, France; distilled from a mash of cider apples, it is aged in oak casks for 3-10 years before blending and bottling.

Calzone (kal-ZOH-nay)

1. An Italian-American dish made with pizza dough shaped like a large turnover and stuffed with various meats, vegetables and cheeses; it is deep-fried or baked.
2. A Mexican sugar cookie.

 

 

Camembert (kam-uhn-BAIR)

A soft, creamy French cheese made from cow's milk; it has a creamy texture, a pale ivory-gold color and a whitish-gray, yellow-flecked rind; when perfectly ripe, it oozes thickly, and when overly ripe, it is runny and bitter, with a strong ammonia odor.

Canape (KAN-uh-pay; KAN-uh-pee)

An hors d'oeuvre consisting of toasted or untoasted bread cut into a shape (sliced vegetables such as cucumbers are also used) and typically topped with a spread (e.g., butter or cream cheese) and one or more savory garnishes (e.g., foie gras or sausage).

Cannellini (kan-eh-LEE-nee)

Large, elongated kidney-shaped beans grown in Italy; they have a creamy white color and are used in soups and salads; also known as white kidney beans.

Cannelloni (kahn-eh-LONE-ee)

Italian for large reeds and used to describe large, hollow tubes of pasta; they are usually boiled, stuffed with meat, fish or chicken and then baked and served with a sauce and grated cheese.

Cannoli (kan-OH-lee)

An Italian pastry composed of a deep-fried tube of sweet pastry dough filled with sweetened ricotta studded with candied fruit, chocolate or pistachio nuts.

Canola Oil (Kan-OH-luh)

An oil made in Canada from rapeseeds; it is relatively low in saturated fats, contains omega - 3 fatty acids and has a bland, neutral flavor suitable for cooking and other uses.

Capellini (kahp-payl-LEE-nee)

Italian for fine hair and used to describe extremely fine spaghetti.

Capers

The unopened flower buds of a shrub (Capparis spinosa) native to the Mediterranean region; after curing in salted white vinegar, the buds develop a sharp, salty-sour flavor and are used as a flavoring and condiment.

Cappuccino (kahp-uh-CHEE-noh)

An Italian beverage made from equal parts espresso, steamed milk and foamed milk, sometimes dusted with sweetened cocoa powder or cinnamon; usually served in a large cup.

 

Caprini (kah-PREE-nee)

A fresh, soft, unripened, rindless ewe's or cow's milk cheese from Itlay's Piedmont and Lombardy regions; it has a snow-white, moist interior and a sweet-cream flavor.

Capsaicin

An alkaloid found in a chile pepper's placental ribs that provides the pepper's heat.

Carafe (kah-RAHF)

A glass container used to serve wine (generally young, inexpensive wine), coffee, water or other beverages at the table; usually in liter and half-liter sizes and generally without a lid, cork or other stopper.

Caramelize

To heat sugar to very high temperatures, usually 310-360 degrees F; this causes the sugar to brown and develop a full rich, intense flavor.

Carbohydrates

A group of compounds composed of oxygen, hydrogen and carbon that supply the body with energy (4 calories per gram); carbohydrates are classified as simple (including certain sugars) and complex (including starches and fiber).

Carotenoid

A naturally occurring pigment that predominates in red and yellow vegetables such as carrots and red peppers.

Carryover Cooking

The cooking that occurs after a food is removed from a heat source;

Cartilage

 known as gristle, a tough, elastic, whitish connective tissue that helps give structure to an animal's body.

Carve

To cut cooked meat or poultry into portions.

Casing

The outer covering or membrane of a sausage; it holds the forcemeat or other fillings; a casing can be made from animal intestines, collagen or artificial materials.

 

 

Casserole

1. Any of a variety of baked dishes made with meat, poultry, fish, shellfish, pasta and/or vegetables, bound with a sauce and often topped with bread crumbs, cheese or the like.
2. The deep dish, usually with two handles and a tight-fitting lid and made of ceramic or glass, used to bake and serve these foods.

Caster

A small glass, ceramic or metal bottle with a perforated top used for sprinkling sugar, pepper, dry mustard or other dry seasonings or ingredients on food.

Catalyst

A substance causing or accelerating a chemical change in another substance or substances without itself being affected permanently by the process.

Caul Fat

The fatty membrane that lines the abdominal cavity of hogs and sheep; this thin, lacy, weblike net is used to wrap forcemeats and melts rapidly when cooked, thereby basting the item.

Caviar (kav-ee-AHR)

1. The salted roe of the sturgeon; the small spheres have a crisp texture that should pop in the mouth and have a pleasantly salty flavor; available fresh or pasteurized in tins and jars.
2. An improperly and imprecisely used term to describe the roe of fish such as whitefish, lumpfish, salmon, herring, pike and perch.

Cayenne; Cayenne Pepper (KI-yen; KAY-yen)

1. A hot, pungent, peppery powder blended from various ground, dried hot chiles and salt; it has a bright orange-red color and fine texture; also known as red pepper.
2. A dried, thin, short chile with a bright red color, thin flesh and hot, tart, acidic flavor; usually used ground.

Cellar Temperature

The temperature of a wine cellar, it is generally cool, approximately 55-60 degrees F, although it can fluctuate from 45-70 degrees F.

Cellulose

A complex carbohydrate found in the cell wall of plants; it is edible but indigestible by humans.

Chablis (shah-blee)

1. A white Burgundy wine made from Chardonnay grapes and named for the village and surrounding area in northern Burgundy, France, where it is produced; generally dry, it has a pale straw color and can be thin and tart or rich and full.
2. In the United States and Australia, a sometimes imprecisely used term to describe any inexpensive and not necessarily dry white wine.

Chafing Dish

A dish used to warm or cook foods; it consists of a container with a heat source (candle, solid fuel or electric element) directly beneath it; the container can be an assemblage similar to a bain marie; also known as rechaud, which is French for reheat.

Chalupa (chah-LOO-pah)

Corn tortilla dough formed into the shape of a boat and fried; it is used in Mexican cuisine filled with shredded beef, pork, chicken, vegetables or cheese.

Chalazae Cords

Thick, twisted strands of egg white that anchor the yolk in place.

Chambord (sham-bor)

A plum-colored, sweet French liqueur with a black raspberry flavor.

Champagne (cham-PANE-ya)

A sparkling wine from France's Champagne region made by the methode champenoise using only three grape varieties: Chardonnay, Pinot Noir and Pinot Meunier.

Champagne Grapes

A variety of very small, purplish-black or reddish-brown grapes with a very sweet flavor; used for garnish and snacking and not for wine.

Champagne Vinegar

A vinegar with a pale color and a mild flavor; it is used for making salad dressings.

Chanterelle (shan-tuh-REHL)

A trumpet-shaped wild mushroom (Cantharellus cibarius) found in North America and Europe; it has a ruffled-edge cap, a yellow-orange color, a smooth, slightly chewy texture, a distinctive fruity, nutty flavor, and a clean, earthy aroma; several closely related species are sold under the same name.

Chantilly (shan-TIHL-lee; shahn-tee-YEE)

1. A general category of hot and cold emulsified French sauces to which whipped cream is added; the sauces are also known as mousselines.
2. Lightly sweetened whipped cream sometimes flavored with vanilla and used as a dessert topping.

Chao Mein; Chow Mein (chow MAYN)

1. Chinese fried noodles.
2. A Chinese-American dish of chicken, shrimp, beef and/or pork stir-fried with vegetables such as bean sprouts, mushrooms, water chestnuts, bamboo shoots and onions and served over noodles.

Chaource (shah-oorceh)

A soft, camembert-style cheese made in France's Champagne region from whole cow's milk; it has a fruity, rich flavor.

Chapon (shah-POHN)

A bread crust rubbed with garlic and used to garnish a salad or a thin soup or to rub inside a bowl to impart a slight garlic flavor to its contents.

Charcuterie (shahr-COO-tuhr-ree; shahr-coo-tuhr-EE)

1. The production of pates, terrines, galantines, sausages, crepinettes and similar foods.
2. The shop where such foods are made and/or sold.
3. Originally referred only to products produced from pork.

Chard

1. A general term for the leafstalk of leafy green vegetables; also known as midrib.
2. A member of the beet family; it has crinkly dark green leaves and silvery, celerylike stalk; the leaves are prepared like spinach and have a similar tart flavor, and the stalks are prepared like asparagus and have a tart, somewhat bitter flavor; also known as Swiss chard.

Chardonnay (shar-doh-nay)

1. Considered by some the finest white wine grape, it is planted worldwide and used for the great French white Burgundies and sparkling wines; sometimes called Pinot Chardonnay, even though not a member of the Pinot family.
2. White wines made from this grape; they range from clean, crisp and with a hint of fruit to rich and complex.
3. A sparkling white wine made from this grape.

Charlotte (SHAR-loht)

A French dessert in which a mold is lined with ladyfingers, sponge cake or bread, then filled with Bavarian cream and/or fruit, chilled, and unmolded for service.

Charred

A food prepared on a hot grill or cooking surface; the food's surface is usually well cooked, with a roasted, caramelized flavor, while the interior is rare.

 

 

Charring

1. The process of searing the outside of a food, usually on a hot grill or cooking surface.
2. The process of burning the inside of a barrel that will be used for wine, whiskey, brandy, or other distilled spirits; this helps color, mellow and age the barrel's contents.

Chateaubriand (sha-toh-bree-AHN)

A thick slice of filet of beef tenderloin grilled and traditionally served with chateau potatoes or souffle potatoes and bearnaise sauce.

Chayote (chy-OH-tay)

A sqashlike, pear-shaped fruit native to Central America; used like a vegetable, it has a pale green furrowed or slightly lumpy skin, a white-green flesh, a single seed, and a bland, somewhat starchy, cucumber-like flavor; also known as mirliton and vegetable pear.

Cheddar, American

A firm cheese made from whole cow's milk produced principally in Winsconsin, New York and Vermont; its color ranges from white to orange and its flavor from mild to very sharp.

Cheese Balls

Mashed cheese mixed with herbs and/or other flavorings and reshaped into balls; the balls are then sometimes coated in herbs, nuts or other garnishes; usually served as an hors d'oeuvre.

Cheesecake

A rich, smooth dessert made by blending cream cheese, cottage cheese or ricotta with sugar, eggs and other flavorings, then baking; usually prepared in a springform pan dusted with cookie crumbs or ground nuts; the baked dessert is often topped with sour cream or fruit.

Cheesecloth

A loosely woven cotton gauze used for straining stocks and sauces and wrapping poultry and fish for poaching.

Cheese Plane

A spade-shaped utensil with a single slot; the cutting edge, on the front side of the slot, is parallel to and just below the flat blade and tilts upward at a 25 degree angle; cheese is sliced by pulling the plane across it; the edge cuts the cheese, and the slice is lifted through the slot to rest on the plane's top.

Cheese Wire

A long, thin wire with handles at each end used to cut a round of cheese into wedges.

 

Chef's Knife

An all-purpose knife used for chopping, slicing and mincing; its tapering blade is 8-14" long.

Chemical Leavening Agents

Chemicals added to batters and doughs to assist leavening through the production of carbon dioxide released as the result of chemical reactions between acids and bases.

Chemise; En Chemise (she-meez; ahn she-meez)

1. The cloth towel used by servers to wipe the neck of a wine bottle after each pouring.
2. The cloth towel used to pat dry a bottle of wine or sparkling wine after it is removed from an ice bucket; it is placed around the bottle.

Chenin Blanc (sheh-nan-blahn)

1. A white wine grape grown predominantly in California, France's Loire Valley and South Africa; also known as Steen. 2. A white wine made from this grape; it can range from clean, crisp and fruity to rich, sweet and honeyed.

Cherries Jubilee

A dessert made by topping vanilla ice cream with dark, pitted cherries that were sauteed with sugar and Kirsch or brandy; the cherry mixture is often flamed table side.

Cherry, Sour

Any of a variety of cherries with a skin and flesh color varying from light to dark red and an acidic, tart flavor; they are usually cooked with sugar and used as a pie or pastry filling; also known as a tart cherry.

Cherry, Sweet

Any of a variety of cherries that are spherical to heart shaped, with a skin and flesh color varying from pale yellow to dark red, a juicy flesh and a sweet flavor; they are eaten fresh, candied or in baked goods.

Cherry Tomato

1. A small spherical tomato with a bright red or yellow skin; the yellow-skinned variety has a less acidic and blander flavor than the red-skinned variety.
2. An imprecisely used term for any of several varieties of small, spherical tomatoes.

Chess Pie

A dessert from the American South consisting of a flaky pie shell filled with a sweet custard made from sugar, eggs, butter and small amounts of vinegar and cornmeal or flour; when baked, the filling becomes dense and translucent, with a thin, crisp, crusty top.

 

Chestnut

The nut of the sweet chestnut tree; edible when cooked, it has a dark brown outer shell, a bitter inner skin, and a high starch content; it is used in savory and sweet dishes.

Chestnut Pan

A shallow frying pan with a perforated bottom used to roast chestnuts; designed to permit some contact between the food and the heat source (usually a flame).

Chevre (SHEHV-ruh)

1. French for goat.
2. Any French goat's milk cheese; usually pure white with a tart flavor, their textures can range from soft, moist and creamy to dry, firm and crumbly and their shapes from small to medium-sized cones, cylinders, disks or pyramids left ungarnished or covered with black ash, leaves, herbs, or pepper.

Chianti (k'yahn-tee)

A red wine made in Tuscany, Italy, principally from Sangiovese grapes mixed with small amounts of Canaiolo grapes and the white Malvasia grapes; the young wines are refreshing and tart, and the older wines aged in wooden casks are richer and more complex.

Chicken A La King

An American dish of diced chicken (or turkey) in a cream sauce with pimientos, mushrooms, green peppers and sometimes sherry.

Chicken Tetrazzini (teh-trah-ZEE-nee)

An Italian dish consisting of spaghetti and julienne of chicken bound with a sherry and Parmesan sauce, topped with bread crumbs and/or Parmesan and baked; originally made with swan; turkey can be substituted for the chicken.

Chickpea; Chick-pea

A somewhat spherical, irregular-shaped, pealike seed of a plant native to the Mediterranean region; it has a buff color, a firm texture, and a nutty flavor; used in Mediterranean and Middle Eastern cuisines in soups, stews and salads, it is also roasted and eaten as a snack; also known as ceci and garbanzo bean.

Chiffonade (chef-fon-nahd)

V. To finely slice or shred leafy vegetables or herbs. N. Finely cut leafy vegetables or herbs often used as a garnish or bedding.

Chile Oil

A vegetable oil in which hot red chiles have been steeped to impart flavor and color; used as a cooking medium and flavoring in Asian cuisines.

Chile Rellenos (CHEE-leh rreh-YEH-nohs)

A Mexican dish of mild roasted chiles stuffed with cheese, dipped in an egg batter and fried.

China Cap

A conical metal strainer with a perforated metal body; used for straining stocks and sauces and, with a pestle, to puree soft foods.

Chinois (sheen-WAH)

A conical metal strainer with a very fine mesh; it is used for straining stocks and sauces.

Chipotle (chih-POHT-lay)

A dried, smoked jalapeno; this medium-sized chile has a dull tan to dark brown color with a wrinkled skin and a smoky, slightly sweet, relatively mild flavor with undertones of tobacco and chocolate.

Chives

An herb and member of the onion family, with long, slender, hollow, green stems and purple flowers; the stems have a mild, onionlike flavor and are generally fresh, although dried, chopped chives are available.

Chlorophyll

A naturally occuring pigment that predominates in green vegetables such as cabbage.

Chocolate-making process

The process by which chocolate is made; typically
(1) large pods containing cocoa beans are harvested from the tropical cacao tree;
(2) the beans are scraped out of the pods and allowed to ferment;
(3) the fermented beans are dried in the sun and then packed and shipped to manufacturers;
(4) at the factory, the beans are blended and roasted to create the desired flavors and aromas;
(5) they are crushed and the shells are removed;
(6) the cleaned cocoa kernels, known as nibs, are milled into a thick paste, known as chocolate liquor or mass, which is distributed as unsweetened chocolate;
(7) the chocolate mass may be refined further by pressing it to remove the cocoa butter, leaving dry cocoa powder;
(8) cocoa butter, sugar, milk solids, vanilla and other flavorings can be added to the chocolate mass to produce various types of chocolate: bittersweet, semisweet or milk;
(9) after the flavorings are added, the mixture is blended and milled until smooth;
(10) some manufacturers refine the blended chocolate further through conching, which results in a velvetlike texture and added stability;
(11) the finished chocolate is poured into molds to harden, then wrapped and shipped to purchasers.

 

Cholesterol

A fatty substance found in foods derived from animal products and in the human body; it has been linked to heart disease.

Chop

A cut of meat, including part of the rib. 2. To cut an item into small pieces where uniformity of size and shape is neither feasible nor necessary.

Chorizo (chor-EE-zoh; chor-EE-soh)

1. A Mexican sausage made from pork, seasoned with garlic and powdered chiles; usually cooked without the casing.
2. A Spanish sausage made from smoked pork, seasoned with garlic and powdered chiles; it is usually cooked without the casing.

Choux Pastry

See Eclair Paste.

Chowder

A hearty soup made from fish, shellfish and/or vegetables, usually containing milk and potatoes and often thickened with roux.

Chutney

From the Hindi chatni, it is a condiment made from fruit, vinegar, sugar and spices; its texture can range from smooth to chunky and its flavor from mild to hot.

Ciabatta (ch'yah-BAH-tah)

Italian for slipper and used to describe a slipper-shaped loaf of bread.

Cider

Mildly fermented apple juice; nonalcoholic, apple juice may also be labeled cider.

Cider Vinegar

A vinegar made by fermenting pure apple juice into hard cider and then exposing it to the air; clear, it has a pale brown color and a strong, somewhat harsh flavor.

Cilantro (thee-LAHN-troh)

The dark green, lacy leaves of the cilantro plant; used as an herb, they have a sharp, tangy, fresh flavor and aroma and are used fresh in Mexican, South American and Asian cuisines; also known as Chinese parsley.

Citrus

Fruits characterized by a thick rind, most of which is a bitter white pith with a thin exterior layer of colored skin (zest); their flesh is segmented and juicy and varies from bitter to tart to sweet.

Clam Chowder, Manhattan

A clam chowder made with tomatoes.

Clam Chowder, New England

A clam chowder made with cream or milk; also known as Boston clam chowder.

Clam Knife

A small knife used to open clams; it has a rigid blade and a round tip.

Clams

A large group of bi-valve mollusks found in coastal saltwaters worldwide; they have hard or soft, beige, gray, blue or brown shells and juicy, often chewy, pinkish-tan to gray meat with a mild to sweet flavor.

Clarification

1. The process of transforming a broth into a clear consomme by trapping impurities with a clearmeat consisting of the egg white protein albumen, ground meat, an acidic product, mirepoix and other ingredients.
2. The clearmeat used to clarify a broth.

Clarified Butter

Purified butterfat; the butter is melted and the water and milk solids are removed.

Classic Cuisine

A late 19th and early 20th-century refinement and simplification of French grande cuisine. Classic (or classical) cuisine relies on the thorough exploration of culinary principles and techniques, and emphasizes the refined preparation and presentation of superb ingredients.

Clearmeat

A mixture of egg whites, ground meat, an acidic product and other ingredients; used to clarify a broth.

Clove

1. A spice that is the dried, unopened flower bud of a tropical evergreen tree; it has a reddish-brown color, a nail shape and an extremely pungent, sweet, astringent flavor; available whole or powdered.
2. A segment of a bulb, such as garlic.

Coagulation

The irreversible transformation of proteins from a liquid or semiliquid state to a drier, solid state; usually accomplished through the application of heat.

Coarsely Chop

To cut food into small pieces, about 3/16 inch square.

Coat A Spoon

A technique used to determine if a mixture such as a custard is done; it is done if the mixture clings to a spoon when held aloft and a line drawn across it does not disappear.

Cobbler

A deep-dish fruit tart with a rich, sweet, biscuit-type dough covering the fruit.

Cobb Salad

A salad of chopped chicken or turkey, tomatoes, avocado, bacon, hard-boiled eggs, scallions, Cheddar and lettuce dressed with a vinaigrette and garnished with a blue cheese.

 

Cocoa Butter

The fat found in cocoa beans and used in fine chocolates.

Cocoa Nibs

Roasted, shelled cocoa bean kernels.

Coconut Cream

1. A coconut-flavored liquid made like coconut milk but with less water; it is creamier and thicker than coconut milk.
2. The thick fatty portion that separates and rises to the top of canned or frozen coconut milk. Do not substitute cream of coconut for true coconut cream.

Coconut Milk

A coconut-flavored liquid made by pouring boiling water over shredded coconut; may be sweetened or unsweetened. Do not substitute cream of coconut for coconut milk.

Coconut Water

The thin, slightly opaque liquid contained within a fresh coconut.

Coffee Grinder

A machine that grinds roasted coffee beans before brewing; it can be electric or manual, with the fineness of the grind

Cognac (kohn-yahk)

A brandy distilled from wines made from Folle Blanche, Saint-Emilion and Colombard grapes grown within France's Charente and Charente-Martime departments; it is distilled in a two-step process and aged in Limousin oak barrels, sometimes for as long as 50-55 years.

Cointreau (KWAHN-troh)

A clear, colorless, orange-flavored French liqueur.

Cojita (ko HEE-ta)

An aged, hard, salty Mexican cow's-milk cheese; similar to feta, although not soaked in brine.

Colander

A bowl-shaped utensil with many perforations and usually short legs; it is used to drain liquids from solids.

Cold Cuts

Thin slices of various meats, such as ham, roast beef, salami and turkey, and sometimes cheeses, sliced and served cold, usually for a sandwich or salad.

Cold Pressed

A method of extracting oil from olives without the use of heat; usually the first pressing.

Collagen

A water-insoluble protein found in connective tissues such as skin, ligaments, tendons and cartilage; it yields gelatin when cooked with moist heat.

Combination Cooking Methods

Cooking Methods, principally braising and stewing, that employ both dry-heat and moist-heat procedures.

Common Meringue

A mixture of stiffly beaten egg whites and granulated sugar; depending on its intended use, it may be soft (made with equal parts egg white and sugar) or hard (made with at least twice as much sugar as egg white).

Composed Salad

A salad prepared by arranging each of the ingredients (the base, body, garnish and dressing) on individual plates in an artistic fashion.

Compote

Fresh or dried fruit cooked in a sugar syrup.

Compound Butter

A mixture of softened whole butter and flavorings used as sauce or to flavor and color other sauces; also known as beurre compose.

Concassee (kon-kaas-SAY)

Peeled, seeded and diced tomatoes.

Concentrate

To remove moisture from a food, principally by boiling, drying or freeze-drying. The resulting product; it can be dry or syrupy and usually has a rich, very full flavor and is used as a flavoring or is rehydrated.

Conch

A medium-sized to large gastropod mollusk found in the Caribbean Sea and off Florida; it has a peachy-pink spiral shell and a lean, smooth, and very firm, chewy flesh with a sweet-smoky flavor.

Condiment

Traditionally, any item added to a dish for flavor, including herbs, spices and vinegars; now also refers to cooked or prepared flavorings or accompaniments such as relishes, prepared mustards, ketchup, bottled sauces and pickles; unlike seasonings, condiments are typically added to a dish by the diner.

Conduction

The transfer of heat from one item to another through direct contact.

Confection

A general term for any kind of candy or other sweet preparation.

Confectioners' Sugar

Refined sugar ground into a fine, white, easily dissolved powder; also known as powdered sugar and 10X sugar.

Confit (kohn-FEE)

A method of preserving meats, especially poultry, associated with southwestern France; the meat is cooked in its own fat and stored in a pot covered with the same fat.

Congeal

To change from a liquid to a solid state; to become set, firm or rigid, usually by chilling.

Connective Tissues

Tissues found throughout an animal's body that hold together and support other tissues such as muscles.

Conserve

A spread for baked goods made from fruits, nuts and sugar cooked until thick.

Consomme (kwang-soh-may)

1. A rich stock or broth that has been clarified with a clearmeat.
2. French for soup and used to describe a clear, thin, flavorful broth.

Contaminate

In the food safety context, to render an object or environment impure or unsuitable by contact or mixture with unclean or unwanted matter.

Continental Breakfast

A breakfast of bread (toast, croissants, pastries or the like) and a beverage (coffee, tea, milk or juice).

Convection Oven

An oven in which the heat is circulated by an interior fan.

Cookery

The art, practice or work of cooking.

Cookie Press; Cookie Gun

A tool consisting of a hollow tube fitted at one end with a decorative template or nozzle and at the other with a trigger for forcing soft cookie dough through the template to create the desired shape.

Cooking

The transfer of energy from a heat source to a food; this energy alters the food's molecular structure, changing its texture, flavor, aroma and appearance.

 

Cookware

Any of a large variety of vessels and containers used on the stove top or in an oven to cook food or store it; they can be made of metal, glass, ceramics or the like and incude pots, pans, hotel pans and molds.

Cool

To allow a food to sit until it is no longer warm to the touch.

Cooling Rack

A flat grid of closely spaced metal wires resting on small feet; used for cooling baked goods by allowing air to circulate around the food.

Copper Bowl

A round-bottomed, unlined copper bowl available in various sizes and usually used for whisking egg whites.

Coq au vin (kohk oh VAHN)

A French dish of chicken, mushrooms, onions and bacon or salt pork cooked in red wine.

Coquilles Saint Jacques (koh-kee-san zhahk)

A French dish of scallops in a creamy wine sauce (sauce Mornay), topped with bread crumbs or cheese and browned; usually served in a scallop shell.

Cordon Bleu (kor-dohn-BLUH)

A French dish consisting of thin boneless chicken breasts or veal scallops sandwiched around a thin slice of prosciutto or other ham and an emmenthal-style cheese, then breaded and sauteed.

Core

To remove the central seeded area from a fruit. The center part of pomes (fruits from the family Rosaceae such as apples, pears and quince); sometimes tough and woody, it contains the fruit's small seeds (called pips).

Coriander (KOR-ee-an-der)

The tiny yellow-tan ridged seeds of the cilantro plant; used as a spice, they have a flavor reminiscent of lemon, sage and caraway.

Cork

A bottle stopper carved from this material or formed from such bark granules bound with an adhesive.

Corkage

A restaurant's charge for opening, cooling (if necessary) and pouring a bottle of wine brought by a customer to the restaurant for his or her use.

Corky

A wine-tasting term for an unpleasant earthy or moldy aroma and/or flavor caused by a flawed cork.

Corn Bread Dressing

A poultry stuffing made with crumbled corn bread, sausage, onions, celery and herbs.

Cornichon (KOR-nih-shohn; kor-nee-SHOHN)

French for a tiny pickled gherkin cucumber; it is the traditional accompaniment to a meat pate.

Corn Oil

A pale yellow oil obtained from corn endosperms; it is odorless, almost flavorless and high in polyunsaturated fats and has a high smoke point; a good medium for frying and also used in baking, dressings and to make margarine.

Cornstarch

A dense, very fine, powdery flour made from ground endosperm and used as a thickening agent; also known as corn flour (especially in Great Britain).

Corn Syrup

A thick, sweet syrup derived from cornstarch and composed of dextrose and glucose; available as clear (light) or brown (dark), which has caramel flavor and color added.

Correct Seasonings

1. To taste a food just before service and add seasonings, especially salt and freshly ground black pepper, if necessary. 2. To reduce a strong flavor by adding a liquid.

Cotlet

A firm but chewy confection made with cooked apricots, gelatin and nuts.

Cottage Cheese

A soft, fresh cheese made from skimmed cow's milk or reconstituted skimmed or nonfat dry cow's milk powders; it has a white color, a moist, large grain texture and a mild, slightly tart flavor; it cannot contain more than 80% moisture; available flavored or unflavored in three forms: small curd, medium curd and large curd; also known as curd cheese.

Cottonseed Oil

A thick, colorless oil obtained from the seeds of the cotton plant; it is usually blended with other oils to make highly refined products sold as vegetable or cooking oil.

Coulant (koo-LAHN)

French for flowing and used to describe Brie, Camembert and other soft cheeses, the interiors of which ooze from the rind at the appropriate temperature.

Coulis (koo-lee)

1. A sauce made from a puree of vegetables or fruit; it may be hot or cold.
2. Traditionally, thickened meat juices used as a sauce.

Country Gravy

A gravy made from pan drippings, flour and milk; consistency can vary from thick to thin.

Coupler

A plastic conical tube with a screw-on cover or nut; the conical piece is placed inside a pastry bag and a pastry tip is attached to the bag with the nut; used to allow pastry tips to be changed during decorating without emptying the pastry bag.

Court Bouillon (kort boo-yon)

Water simmered with vegetables, seasonings and an acidic product such as vinegar or wine; used for simmering or poaching fish, shellfish or vegetables.

Couscous (KOOS-koos)

Small, spherical bits of semolina dough that are rolled, dampened and coated with a finer wheat flour; a staple of the North African diet.

Covered-Dish Supper; Covered-Dish Social

A social event for which prepared foods are brought and shared with other guests; also known as a potluck supper.

Crab

Any of a large variety of crustaceans found in freshwaters and saltwaters worldwide; generally, they have a flat, round body with 10 legs, the front 2 being pinchers, and a pink-tinged white flesh with a sweet, succulent flavor; significant varieties include the blue, dungeness, king, snow and stone crabs.

Crab, Claw Meat

A market form of the blue crab; it consists of the brownish claw meat.

Crab, Lump Meat

A market form of the blue crab; it consists of whole, relatively large chunks of meat from the large body muscles.

Crab, Soft-Shell

A blue crab harvested within 6 hours after molting; it has a soft, pliable, brownish-green shell and an average market width of 3.5 in.; once cooked, the entire crab is eaten; it has a crunchy texture and a mild flavor; available fresh or frozen.

Crab Cake

A mixture of lump crabmeat, bread crumbs, milk, egg, scallions and seasonings formed into small cakes and fried.

Crab Louis (LOO-ee)

A cold dish of crabmeat on a shredded lettuce bed, dressed with mayonnaise, chiles, cream, scallions, green pepper, lemon juice and seasonings and garnished with tomatoes and hard-boiled eggs.

Cracked Wheat

The whole wheat berry broken into coarse, medium or fine particles.

Cracklings; Cracklin's

The crisp pork rind after the fat has been rendered.

Cranberry; Craneberry

A small red berry of a plant with low, trailing vines that grows in American bogs; it has a tart flavor and is used for sauces, preserves, beverages and baked goods; also known as American cranberry, bounceberry and bearberry.

Crayfish

Any of several freshwater crustaceans found in North America; generally, they resemble small lobsters, with a brilliant red shell when cooked.

Cream

A component of milk with a milkfat content of at least 18%; it has a slight yellow to ivory color, is more viscous and richer tasting than milk, and can be whipped to a foam; it rises to the top of raw milk; as a commercial product, it must be pasteurized or ultrapasteurized and may be homogenized.

Cream, Heavy Whipping

Cream with a milkfat content of 36-40%; pasteurized but rarely homogenized; it is used for thickening and enriching sauces and making ice cream; can be whipped to a foam and used as a dessert topping or folded into custards or mousses for flavor and lightness.

Cream, Light

Cream with a milkfat content of 18-30% and typically used for coffee, baked goods and soups; also known as breakfast cream, coffee cream and table cream.

Cream Cheese

A fresh, soft, mild, white cheese made from cow's cream or a mixture of cow's cream and milk; used for baking, dips, dressings, confections and spreading on bread products; it must contain 33% milkfat and not more than 55% moisture and is available, sometimes flavored, in various-sized blocks or whipped.

Cream Filling

A pie filling made of flavored pastry cream thickened with cornstarch.

Cream Horn

A small pastry made by wrapping thin strips of puff pastry around a cone-shaped metal form and baking; the baked horn is then removed from the form and filled with whipped cream or custard.

Creaming

A mixing method in which softened fat and sugar are combined vigorously to incorporate air; used for making some quick breads, cookies and high-fat cakes.

Cream Of Coconut

A canned commercial product consisting of thick, sweetened coconut-flavored liquid; used for baking and in beverages.

Cream Of Tartar

Tartaric acid; a fine white powder derived from an acid found on the inside of wine barrels after fermentation; it is used to give volume and stability to beaten egg whites and to prevent sugar from crystallizing when making candy or frosting.

Cream Puff

A small round shell made from choux pastry and filled with custard or whipped cream; served alone or as part of another dessert.

Cream Sauce

A sauce made by adding cream to a bechamel sauce.

Creme Brulee (broo-lay)

French for burned cream and used to describe a rich custard topped with a crust of caramelized sugar.

Creme Fraiche (krehm fraysh)

A cultured cream product with a tart, tangy flavor similar to sour cream but thinner and richer; used in French cooking.

Creole Cooking

A cuisine combining elements of French, Spanish and African cuisines and native to New Orleans, Louisiana; it is characterized by the use of butter, cream, green peppers, onions, celery, file powder and tomatoes.

Creole Sauce

An American sauce consisting of onions, green and red peppers, celery, tomatoes and tomato paste, flavored with bay leaves.

Crepe (krayp)

A thin, delicate, unleavened griddle cake made with a very thin egg batter cooked in a very hot saute pan; used in sweet and savory preparations.

Crepe Pan

A low pan with a heavy bottom, sloping sides and a smooth surface; it is sized by diameter of the crepe made: 5-6 in. for dessert crepes and 6-7 in. for entree crepes.

Crepes Suzette (kraypz sue-zeht)

A dessert consisting of sweet crepes sauteed in orange butter, then flamed with an orange liquor or brandy.

Crimini (kree-MEE-nee)

Italian for various common store mushrooms.

Crimp

1. To pinch or press together the edges of pastry dough using fingers, a fork or other utensil; the decorative edge seals the dough.,br. 2. To cut gashes along both sides of a fresh fish; the fish is then soaked in ice water to firm the flesh and help the skin crisp when cooked.

Crimper/Cutter

A hand tool with two crimping disks axle-set flush against either side of a cutting wheel; it can press, crimp and cut dough simultaneously; used for ravioli, empanadas, turnovers and other pastry doughs; also known as a doughspur.

Crisp

To refresh vegetables such as carrots or celery by soaking them in ice water or baked goods such as crackers by heating them. Adj. A description of produce that is firm and fresh and not soft or wilted or a baked good that is hard and brittle and not soft.

Crockpot

An electrical appliance that simmers food slowly for extended periods of time in a covered glass or ceramic pot.

Croissant (kwah-SAHN; kwah-SAHNT)

A rich, buttery, crescent-shaped roll made with flaky yeast dough.

Croissant Dough

A rolled-in or laminated dough made with yeast and large quantities of butter; used for making croissants and other pastries.

Crookneck Squash

A summer squash with a long slender neck and bulbous body, a pale to deep yellow skin with a smooth to bumpy texture, a creamy yellow flesh, and a mild, delicate flavor; also known as yellow squash.

Croquette (kroh-keht)

A food such as salmon or potatoes that has been pureed and/or bound with a thick sauce, formed into small shapes, breaded and deep-fried.

Crostini (kroh-STEE-nee)

1. Italian for little toasts and used to describe small, thin slices of toasted bread, usually brushed with olive oil.
2. Canapes of thin toasted bread with a savory topping.
3. Croutons used for soups or salads.

Croute, En (awn KROOT)

A food wrapped in pastry and baked.

Crouton (KROO-tawn)

1. A small piece of bread, often seasoned, that has been toasted, grilled or fried; it is used as a garnish for soups or salads.
2. A small piece of aspic, usually in a decorative shape, used to garnish a cold dish.

Crown Roast

1. A fabricated cut of the lamb primal rack; it is formed by tying the ribs in a circle; after roasting, the tips can be decorated with paper frills and the hollow center section filled with a stuffing.
2. A fabricated cut of the pork primal loin; similar to the lamb cut.

Crudites (krew-dee-TAY)

Raw vegetables usually served as hors d' oeuvres accompanied by a dipping sauce.

Cruller (KRUHL-uhr)

A Dutch doughnut-type pastry made from a twisted strip of deep-fried dough topped with sugar or sugar glaze.

Crumb

The texture of a food, especially breads or baked goods.

Crumbly

A tasting term for a food that has a tendency to fall apart or break into small pieces.

Crumpet

A small, thin, round, yeast-leavened British batter bread cooked on a griddle or stove top, similar to an English muffin.

Crush

1. To reduce a food to its finest form; it is often done with a mortar and pestle.
2. To smash an ingredient such as garlic or ginger with the side of a knife or cleaver to release their flavors or facilitate cooking.

Crust

1. The hardened outer layer of a food such as a bread or a casserole.
2. A pie or tart shell.

Crustacean

One of the principal classes of shellfish; they are characterized by a hard outer shell and jointed appendages; includes crabs, lobsters and shrimp.

Crystallization

The process of forming sugar crystals.

Crystallized Fruits

Small fruits or segments of larger ones soaked in a thick sugar syrup heated to 220-224 degrees F, drained and dried; sugar crystals are left on the fruits.

Cubanelle Pepper

A long, tapered sweet pepper with a yellow or red color.

Cuisine (kwih-ZEEN)

1. French for the art of cookery.
2. French for kitchen.

Culinary

Of or relating to a kitchen or the activity of cooking.

Cultured

Used to describe any dairy product made from milk inoculated with certain bacteria or molds to achieve flavor, aroma and texture characteristics in the final product.

Curdle

The separation of milk or egg mixtures into liquid and solid components; generally caused by excessive heat, overcooking or the presence of acids.

Curing

Any of several methods of processing foods, particularly meats and fish, to retard spoiling.

Currants

Dried Zante grapes; seedless, they resemble very small, dark raisins and are used in baked goods and for snacking.

Custard

Any liquid thickened by the coagulation of egg proteins; its consistency depends on the ratio of eggs to liquid and the type of liquid used; it can be baked in the oven in a bain marie, or on the stove top.

Cut In

A technique for combining solid fat with dry ingredients until the mixture resembles small crumbs; it is done with a pastry fork, pastry blender, two knives, fingers, a food processor or an electric mixer.

Cutlet

A relatively thick, boneless slice of meat.

Cutting and Folding

The process of repeatedly moving a spatula or spoon vertically through a mixture, lifting the ingredients and turning the ingredients over to achieve a uniform disbursement; often used in the context of adding beaten egg whites; also known as folding.

Daiquiri (dak-ree)

A cocktail traditionally made of rum, lime juice and sugar; sometimes pureed fruit are blended into the mix.

Dairy Products

Include cow's milk and foods produced from cow's milk such as butter, yogurt, sour cream and cheese; sometimes other milks and products made from them are included (e.g., goat's milk cheese).

Dandelion

A plant with bright green jagged-edged leaves that have a slightly bitter, tangy flavor and are used in salads or cooked like spinach.

Danish Pastry

A breakfast pastry made with a sweet, buttery, flaky yeast dough filled with fruit, nuts or cheese and sometimes glazed.

Dark Beer

A full-bodied, deep-colored and creamy-tasting beer usually produced by adding roasted barley to the mash during the initial brewing stages.

Dark Meat

The leg and thigh flesh of a chicken or turkey; it has a dark grayish-brown color when cooked and more connective tissue and fat than light meat; the darker color is the result of the increased myoglobin content in these frequently used muscles; other birds, such as duck or goose, are all dark meat.

Dash

A traditional measure of volume; it refers to a small amount of a seasoning that is added to a dish by a quick, downward stroke of the hand and is approximately 1/16 or 1/8 teaspoon.

Date

The fruit of a palm tree native to the Middle East and Mediterranean region; most varieties are long and ovoid (some are more spherical) with a thin, papery skin that is green and becomes yellow, golden brown, black or mahogany red when ripe; it has an extremely sweet flesh with a light brown color, a chewy texture and a single, long, narrow seed; eaten fresh or dried.

Daube (doab)

A French dish consisting of beef, red wine, vegetables and seasoning braised in a daubiere.

Debone

To remove the bones from a cut of meat, fish or poultry.

Decanter

The glass container into which wine is decanted before serving; it usually has a stopper and a capacity of 750 or 1500 ml.

Deep-Dish

A sweet or savory pie made in a deep pie dish or a shallow casserole and having only a top crust.

Deep-Frying

A dry-heat cooking method that uses convection to transfer heat to a food submerged in hot fat; foods to be deep-fried are usually first coated in batter or breading.

Deglaze

To swirl or stir a liquid (usually wine or stock) in a pan to dissolve cooked food particles remaining on the bottom; the resulting mixture often becomes the base for a sauce.

Degrease

To skim the fat from the top of a liquid such as a sauce or stock.

Dehydrate

To remove or lose water.

Demi-Glace (deh-me-glass)

French for half-glaze and used to describe a mixture of half brown stock and half brown sauce reduced by half.

Demi-Sec (deh-mee-seck)

French for half dry; applied to sparkling wines or Champagne, it indicates a relatively sweet wine with 3.5-5% sugar.

Density

The compactness of a substance; the degree of opacity of any translucent medium.

Deposit

The sediment a wine forms during bottle aging; sometimes referred to as a crust.

Dessert

The last course of a meal; a sweet preparation, fruit or cheese is usually served.

Dessert Wine

A sweet wine served with dessert or after a meal; it includes those whose grapes were affected by the noble rot, wines made from dried or partially dried grapes and fortified wines.

Deveining

The process of removing a shrimp's digestive tract.

Developing Dough

Mixing a dough to make it smoother; the dough is developed when it pulls away from the sides of the bowl.

Deviled Eggs

Hard-boiled eggs whose yolks are removed from the white, mashed, seasoned and bound with mayonnaise; the mixture is then returned to the white using a pastry tube or spoon.

Devil's Food Cake

A very rich, moist chocolate cake leavened with baking soda, which gives the cake a reddish-brown color.

Dewberry

Any of a variety of blackberries grown on trailing vines; the berry is smaller than an ordinary blackberry and has fewer and larger drupelets.

Diable, Sauce (dee-AHB-luh)

A French compound sauce made from a demi-glaze flavored with shallots, white wine, vinegar, herbs, dry mustard, black pepper and cayenne and garnished with parsley.

Diagonal Slicing

A cutting method in which the food is sliced at an angle of approximately 60 degrees.

Dice

1. To cut food into cubes.
2. The cubes of cut food.

Dietary Fiber

Carbohydrates such as cellulose, lignin, and pectin that are resistant to digestion but nutritionally significant because they add bulk to the diet by absorbing large amounts of water and facilitate elimination by producing large stools; also known as roughage.

Dijon (deh-zjohn)

A French prepared mustard made in the Dijon region from black or brown mustard seeds blended with salt, spices and white wine verjuice; it has a clean, sharp, medium-hot flavor, a yellow-gray color and a creamy texture.

Dilute

To reduce a mixture's strength or flavor by adding a liquid, usually water.

Dip

A thick creamy sauce or condiment to accompany raw vegetables, crackers, processed snack foods such as potato chips or the like, especially as an hors d' oeuvre; usually made with a mayonnaise, sour cream or cream cheese base and flavorings.

Dirty Rice

A Cajun dish of rice cooked with chicken livers or gizzards and onions and flavored with bacon fat.

Disjoint

To divide two bones (with flesh attached) at their joint.

Distilled White Vinegar

A vinegar made from a grain alcohol mixture; clear and colorless, it has a rather harsh, biting flavor.

Docking

Pricking small holes in an unbaked dough or crust to allow steam to escape and to prevent the dough from rising when baked.

Double-Acting Baking Powder

A chemical leavening agent that releases carbon dioxide gas when moistened and again when heated.

Double Crust

A pie, cobbler or other pastry prepared with both a top and bottom layer of dough.

Double-Frying Process

A moist-heat cooking method in which a food is first deep-fried at one temperature and then deep-fried again at a higher temperature, causing the food to puff up.

Dough

A mixture of flour and other ingredients used in baking and often stiff enough to cut into shapes; it has a low moisture content and gluten forms the continuous medium into which other ingredients are embedded; it generally has less fat, sugar and liquid than a batter.

Dough Cutter; Dough Scaper

A thin, rectangular piece of unsharpened stainless steel topped with a wooden or plastic handle; used to cut portions of dough, to clean wooden worktables; and to lift or move foods; also known as a bench scraper.

Dough Divider

A stainless steel tool composed of several cutting wheels attached to metal bars on an expandable, accordian-like frame; used to cut several evenly sized strips of dough at once; also known as a Danish cutter or an expandable pastry cutter.

Doughnut; Donut

A small round or ring-shaped cake of sweet, leavened dough that is deep-fried, often coated with glaze, sugar or frosting and sometimes filled.

Drain

1. To allow a liquid to withdraw from, pour out of or pour off an item, sometimes with the use of a strainer or colander.
2. To blot fat from a food. A device facilitating or channeling the withdrawing liquid.

Dredging

Coating a food with flour or finely ground crumbs; usually done prior to sauteing or frying or as the first step of the standarized breading procedure.

Dress

1. To prepare game, foul or fish for cooking by eviscerating, plucking, trussing, cleaning, scaling and so on.
2. To add a vinaigrette or other salad dressing to a salad.
3. To set and decorate a table or room for a festive occasion.,br> 4. To add an unexpected touch to a dish or meal.

Dried Fruit

Fruit from which most of the moisture has been removed through a natural or artificial dehydration process. Dried fruit usually has 4-5 times the calories by weight as fresh fruit and can be stored for 1 year.

Dried Milk; Dry Milk Powder

A product made from whole milk from which the water has been extracted, leaving the milkfat and milk solids in a dried, powdery form.

Dried Milk, Nonfat; Dry Milk Powder, Nonfat

A product made from skim milk from which the water has been extracted, leaving the milk solids in a dried, powdery form.

Drip Pan

A shallow pan used in a smoker to catch dripping fat or basting runoff.

Drippings

The melted fat and juices released when meat is roasted; used as a flavoring, a sauce, a gravy base or a cooking medium; also known as pan drippings.

Drizzle

To pour a liquid in a very fine stream over a food or plate.

Drop Cookie

A cookie made by dropping spoonfuls of soft dough onto a baking sheet.

Dry

1. A tasting term for an alcoholic beverage, except Champagne or sparkling wine, that retains very little if any detectable sugar.
2. A Champagne or sparkling wine that is medium sweet.

Dry Aging

The process of storing meat under specific temperature and humidity conditions for up to 6 weeks to increase tenderness and flavor; it is the start of the natural decomposition process and can result in significant moisture loss.

Dry Curing

A method of curing meat or fish by packing it in salt and seasonings.

Dry-Heat Cooking Methods

Cooking methods, principally broiling, grilling, roasting and baking, sauteing, pan-frying and deep-frying, that use air or fat to transfer heat through conduction and convection; dry-heat cooking methods allow surface sugars to caramelize.

Dry Ice

The proprietary name of a form of crystallized carbon dioxide used as a coolant; it passes directly from a solid to a gas, absorbing a great deal of energy.

Duchess Potatoes; (duh-shees)

A puree of cooked potatoes, butter and egg yolks, seasoned with salt, pepper and nutmeg; it can be eaten as is or used to prepare several classic potato dishes.

Duck

One of the principal kinds of poultry recognized by the USDA; any of several varieties of domesticated webfooted swimming birds used for food; it has a high percentage and a rich flavor; significant varieties include the Long Island duck and muscovy duck.

Duckling

A young duck.

Du Jour (doo-zhoor)

French for of the day and used to introduce a menu item that is a special for a particualr day, such as a soup.

Dumpling

1. A dessert made by covering a piece of fruit or fruit mixture with sweet dough and baking.
2. A dessert consisting of a small mound of sweet dough poached in a sweet sauce, usually served with cream.

Dust

1. To coat a food or utensil lightly with a powdery substance such as flour or confectioners' sugar.
2. The smallest size of broken tea leaves or tea particles; generally used in tea bags.

Dusting Flour

Flour sprinkled on a workbench or other surface to prevent dough from sticking to the surface when being rolled or formed.

Earthenware

Any of a variety of vessels or containers used for cooking, service or storage that are made of low-fired clays that are slightly porous and are usually glazed; they tend not to conduct heat well, but once hot, they will retain the heat.

Eclair (ay-clahr)

An oblong, finger-shaped French pastry made with choux dough, filled with pastry cream and topped with icing or glaze.

Egg

The ovoid, hard-shelled reproductive body produced by a bird, consisting principally of a yolk and albumen; it is a good source of protein, iron, sulfur and vitamins A, B, D and E, but also relatively high in cholesterol.

Egg, Quail

A small egg with speckled brown shell and a rich flavor.

Egg Custard

A dessert made with eggs, sugar and vanilla, usually baked in individual molds or cups.

Eggnog

A rich beverage made of eggs, cream or milk, sugar, spices and spirits (usually rum, brandy or whiskey).

Eggplant

A member of the nightshade family, its fruit is used like a vegetable; the fruit has a dense, khaki-colored flesh with a rather bland but sometimes bitter flavor that absorbs other flavors during cooking; also known as a guinea squash.

Egg Roll

A deep-fried Chinese pastry made from a thin flour and water dough wrapper folded around a savory filling of vegetables and sometimes meat.

Egg Roll Skins

Wafer-thin sheets of dough made from flour, eggs and salt and used to wrap fillings; available in squares or circles and used in Chinese and other Asian cuisines.

Egg Separator

A small cuplike vessel with a slot running midway around the perimeter; the egg white slides through the slot, leaving the yolk in the cup.

Egg Slicer

A utensil with a hinged upper portion tautly strung with stainless steel wires and a base with an oval depression with slats that correspond to the wires; an egg is placed in the base and the top portion is brought down, cutting the egg into even slices.

Egg Substitute

A liquid product usually made of egg white, food starch, corn oil, skim milk powder, artifical coloring and other additives; it does not contain cholesterol and is generally used like real eggs.

Egg Wash

A mixture of beaten eggs (whole eggs, yolks or whites) and a liquid, usually milk or water, used to coat doughs before baking to add sheen.

Eggs Benedict

A brunch dish consisting of an English muffin topped with ham or Canadian bacon, a poached egg and hollandaise sauce.

Elastin

A protein found in connective tissues, particularly ligaments and tendons, that does not dissolve when cooked; it often appears as the white or silver covering on meats known as silverskin.

Elephant Garlic

A member of the leek family; the very large cloves have a white outer layer, a pinkish-white interior and mild garlicky flavor.

Empanadas (ehm-pah-NAH-dah)

Deep-fried turnovers of various sizes, usually filled with meat, vegetables or a sweet filling; they are part of many South and Central American cuisines.

Emulsification

The process by which generally unmixable liquids, such as oil and water, are forced into a uniform distribution.

Emulsion

1. A uniform mixture of two unmixable liquids, often temporary.
2. A flavoring oil, such as those from citrus fruits, mixed into water with the aid of emulsifiers.

Enchilada (en-chuh-LAH-dah)

A Mexican dish consisting of a soft corn tortilla wrapped around fish, shellfish, poultry, meat or cheese and topped with a tomato-based salsa, cheese, guacamole and/or sour cream; enchiladas are also served stacked, topped with a fried egg.

Endive (ehn-deeve)

A plant with curly dark green leaves and a slightly bitter flavor; also known as curly endive and imprecisely known as chicory.

Endosperm

The largest part of a cereal grain and a source of protein and carbohydrates (starch); the part used primarily in milled products.

English Cucumber

A long, virtually seedles cucumber with a mild flavor and dark green skin; also known as a hothouse cucumber.

English Muffin

A thin, round bread made with yeast dough and baked on a griddle, usually split and toasted for service.

Enrich

To thicken or enhance a sauce by adding butter, egg yolks or cream just before service.

Entree (ahng-tray)

1. In the United States, the main dish of a meal and often consisting of meat, poultry, fish or shellfish accompanied by a starch and/or vegetable.
2. In many European countries, the first course.

Escargot (ays-skahr-go)

French for snail.

Escoffier, Auguste

A chef known for refining and defining French cuisine and dining during the late 19th century; he operated dining rooms for the finest hotels in Europe, including the Savoy and the Carlton in London and the Place Vendome in Paris, and authored several culinary texts, including Ma Cuisine (1934) and a treatise for professional chefs, Le Guide Culinaire (1903).

Espagnole, Sauce (ess-spah-noyl)

A French leading sauce made of brown stock, mirepoix and tomatoes and thickened by brown roux; it is often used to produce a demiglaze; also known as brown sauce and Spanish sauce.

Espresso (ess-PRESS-o)

An Italian coffee-brewing method in which hot water is forced through finely ground and packed coffee (usually very dark roasted beans) under high pressure; the resulting beverage is thick, strong, rich and smooth, not bitter or acidic.

Espresso Powder

A powder made from dried roasted espresso beans; it is used to give a rich coffee flavor and aroma to pastries, desserts and confections.

Essential Oils

The volatile oils that give plants their distinctive fragrances; these oils, usually composed of esters, can be extracted or distilled from some flowers, leaves, seeds, resins or roots and used as aromatics and flavorings in cooking and the production of alcoholic beverages.

Ethnic Cuisine

The cuisine of a group of people having a common cultural heritage, as opposed to the cuisine of a group of people bound together by geography or political factors.

Evaporation

The process by which heated water molecules move faster and faster until the water turns to gas (steam) and vaporizes; evaporation is responsible for the drying of foods during cooking.

Extracts

1. Concentrated mixtures of ethyl alcohol and flavoring oils such as vanilla, lemon and almond.
2. Concentrated flavors obtained by distilling, steeping and/or pressing foods.
3. Sugars derived from malt during the mashing process in brewing and distillation.
4. Nonvolatile and nonsoluble substances in wine such as acids, tannins and pigments; to the tester, they indicate the presence of elements that add flavor and character.

Extra Lean

A food-labeling term approved by the FDA to describe meat, poultry, game, fish or shellfish that contains less than 5 g. of fat, less than 2 g. of saturated fat and less than 95 mg of cholesterol per serving or per 100 g.

Eyes

The holes found in some cheeses; they are formed by gases released during aging.

Fabricate

To cut a large item into smaller portions; often refers to the butchering of fish or shellfish.

Fajitas (fah-HEE-tuhs)

A Mexican-American dish consisting of strips of skirt steak marinated in lime juice, oil, garlic and red pepper, and then grilled; the diner wraps the meat in a flour tortilla and garnishes it with items such as grilled onions and peppers, guacamole, pico de gallo, refried beans, sour cream and salso; chicken, pork, fish and shellfish (usually shrimp) can be substituted.

Fatback

The layer of fat that runs along a hog's back just below the skin and above the eye muscle; usually available unsmoked and unsalted; used for lard and lardons and to prepare charcuterie items.

Fats

1. A general term used to describe a class of organic nutrients that includes the lipid family of compounds: triglycerides (fats and oils), phospholipids and sterols.

2. Nutrients composed of glycerol and 3 units of fatty acid; they occur naturally in animals and some plants and are used principally in the body to store energy from food eaten in excess of need (1 g. of fat delivers 2.25 times the calories delivered by 1 g. of carbohydrates of protein).
3. Lipids that are solid at room temperature.
4. A general term for butter, lard, shortening, oil and margarine used as cooking media or ingredients.

Fava Bean (FAH-vuh)

A large, flat, kidney-shaped bean with a tough pale green skin when fresh that turns brown when dried; the skin is usually removed before cooking; the interior is light green when fresh and cream colored when dried; available fresh, dried or canned and used in Mediterranean and Middle Eastern cuisines; also known as broad bean.

Fennel, Florence

A perennial plant with a broad, bulbous root, white to pale green celerylike stalks and bright green, feathery foliage; it has a flavor similar to but sweeter and more delicate than that of anise; the root is cooked like a vegetable, the foliage is used as a garnish or flavor enhancer and the stalks are used in salads or cooked; also known as finocchio and sweet fennel and known as finocchio and sweet fennel and known imprecisely as sweet anise.

Fermentation

1. The process by which yeast converts sugars to alcohol and carbon dioxide; this process is fundamental to the making of leavened breads, beers, wines and spirits.
2. The period that yeast bread dough is left to rise.
3. The process of souring milk with certain bacteria to create a specific dairy product.

Feta (FEH-tah)

1. A soft Greek cheese made from ewe's milk (or occasionally goat's milk) and pickled in brine; it has a white color, a crumbly texture, and a salty, sour, tangy flavor.
2. A soft, white, flaky American feta-style cheese made from cow's milk and stored in brine.

Fettuccine Alfredo (feht-tuh-CHEE-nee)

An Italian dish of fettuccine mixed with a rich sauce of butter, cream and Parmesan and sprinkled with black pepper.

Fiasco (vee-ASK-co)

The hand-blown, round-bottomed bottle with a woven straw covering associated with Chianti; these bottles are now rarely used because of their expense.

Fiber

Also known as dietary fiber; indigestible carbohydrates found in grains, fruits and vegetables; fiber aids digestion.

Fig

A variety of oblong or pear-shaped fruits that grow in warm climates; generally, they have a thick, soft skin that is green, yellow, orange or purple, a tannish-purple flesh, a sweet flavor, and many tiny edible seeds; available fresh or dried.

Fig Leaves

The dark green leaves of the fig tree; they are used in Mediterranean cuisines to wrap fish or poultry for grilling.

File Powder (fih-LAY; FEE lay)

The ground leaves of the sassafras tree; used in Cajun and Creole cuisines as a seasoning and thickener.

Filet Mignon (fee-lay me-NYON)

A fabricated cut of the short end of the tenderloin found in the beef short loin and sirloin primals; it is cut from the center of the tenderloin and is lean, very tender, flavorful and larger than a tournedo; also known as a beef filet.

Fillet (FILL-eh)

1. To fabricate a boneless cut of fish.
2. The side of a fish removed intact, boneless or semiboneless, with or without skin.

Finger Foods

Small portions of foods or small foods comfortably eaten in one bite; usually served as hors d' oeuvre.

Fingerlings

Any of a variety of small, long, thin potatoes.

Finish

To add butter to a sauce nearing completion to impart shine, flavor and richness.

Fish Sauce

A thin, dark brown liquid made from anchovy extract and salt; used as a flavoring, it has a very salty flavor and a strong, pungent aroma.

Fish Veloute

A veloute sauce made from fish stock.

Flake

1. To separate pieces of food into small slivers.
2. A small sliver.

Flambe (flahm-bay)

Foods served flaming; the flame is produced by igniting the brandy, rum or other alcoholic beverage poured on or incorporated into the item; also known as flamed.

Flan (flahn)

1. A shallow, open-faced French tart, usually filled with fruit or custard.
2. A custard baked over a layer of caramelized sugar and inverted for service.
3. Spanish for creme caramel.

Flank Steak

A fabricated cut of the beef primal flank; this tough, somewhat stringy cut is very flavorful.

Flan Tin

A tart pan with a removable bottom.

Flash-Frozen

Describes food that has been frozen very rapidly using metal plates, extremely low temperatures or chemical solutions.

Flatbread; Flat bread

A category of thin breads that may or may not be leavened, with textures ranging from chewy to crisp; these products tend to be more common in regional or ethnic cuisines.

Flatfish

Fish with asymmetrical, compressed bodies that swim in a horizontal position and have both eyes on the top of the head; include sole, flounder and halibut.

Flauta (FLAUW-tah)

A Mexican dish consisting of a corn tortilla rolled around a savory filled and deep-fried; often garnished with guacamole, sour cream and salsa.

Flavonoid

A naturally occurring pigment that predominates in red, purple and white vegetables such as cauliflower, red cabbage and beets.

Flavor

1. To add seasonings or other ingredients to a food or beverage to improve, change or add to the taste.
2. The distinctive taste of a food or beverage.
3. A quality of something that affects the sense of taste.

Flesh

1. When referring to fruits and vegetables, it is typically the edible area under the skin or other outer covering; also known as the pulp.
2. The muscles, fat and related tissues of an animal.

Fleuron (fluh-rawng)

A crescent-shaped piece of puff pastry used as a garnish.

Float

V. 1. To pour a shot of distilled spirits on top of a finished drink or coffee without stirring or mixing it in.
2. To pour or place a garnish on top of a food without stirring or mixing it in.
3.A scoop of ice cream in a carbonated beverage, such as root beer.

Florentine (FLOOR-en-teen)

A very thin, crisp cookie or candy made with honey, sugar, nuts and candied fruit; the underside of the cooled confection is usually coated with chocolate.

Floret

One of the closely clustered small flowers that comprise a composite flower or curd.

Flour

A powdery substance of varying degrees of fineness made by milling grains such as wheat, corn or rye.

Flowers, Edible

Flowers used as an ingredient (e.g., squash blossoms), a flavoring (e.g., pansies, nasturtiums, violas, roses and chive flowers) or an edible garnish (e.g., borage, lovage, lavender, chamomile, citrus, peach, plum and mimosa).

Flute

1. To make a decorative pattern on the raised edge of a pie crust.
2. To carve grooves, slashes or other decorative markings into vegetables and fruits.
3. A stemmed glass with an elongated, V-shaped bowl; used for sparkling wines.
4. A thin, slightly sweet, flute-shaped cookie served with ice cream, pudding or the like.
5. A long, thin loaf of French bread.

Foamed Milk

Milk that is heated and frothed with air and steam generated by an espresso machine; it will be slightly cooler than steamed milk.

Foaming

The process of whipping eggs to incorporate air.

Focaccia (foh-CAH-chee-ah)

Italian flat bread leavened with yeast and flavored with olive oil and herbs; traditionally made with potato flour.

Foguete (fo-gha-tay)

Portuguese pastries consisting of a deep-fried pastry tube filled with pineapple, cashews and raisins flavored with rosewater, often dipped in a sweet syrup and dusted with confectioners' sugar.

Foie Gras (fwah grah)

The enlarged liver of a duck or goose (the birds are methodically fattened through force-feeding of a corn-based diet); it has two smooth, rounded lobes with a putty color and an extremely high fat content.

Fold

1. To incorporate light, airy ingredients into heavier ingredients by gently moving them from the bottom up over the top in a circular motion.
2. A measurement of the strength of vanilla extract.

Fond (fahn)

1. French for stock.
2. French for bottom and used to describe the concentrated juices, drippings and bits of food left in pans after foods are roasted or sauteed; they are used to flavor sauces made directly in the pans in which the foods were cooked.

Fondant (FAHN-dant)

A sweet, thick, opaque sugar paste commonly used for glazing pastries or making candies.

Fondue (fahn-DOO)

1. Traditionally, a hot dish of melted cheeses into which diners dip pieces of bread or other foods to be coated and consumed.
2. A hot preparation of other melted foods, such as chocolate, into which diners dip pieces of food to be coated and consumed.

Fontina, American

An American Fontina-style cheese made from whole cow's milk.

Food Danger Zone

The temperature range of 40-140 degrees F, which is most favorable for bacterial growth; also known as the temperature danger zone.

Food Mill

A tool used to strain and puree foods simultaneously; it consists of a hopper with a hand-crank mechanism that forces the food through a perforated disk; most models have interchangeable disks with various-sized holes.

Food Processor

An appliance used to puree, chop, grate, slice and shred foods; it consists of a bowl that sits atop a motorized driveshaft; an S-shaped blade on the bottom of the bowl processes food that can be fed into the bowl through an opening or tube on top; some models can be fitted as a juicer and/or pasta maker.

Forcemeat

A mixture of ground cooked or raw meats, fish, shellfish, poultry, vegetables and/or fruits combined with a binder, seasoned and emulsified with fat; it is the primary ingredient in charcuterie items such as pates, terrines, galantines and sausages; there are three principal styles: basic, countrystyle and mousseline.

Formaggio (fohr-MAH-jee-oh)

Italian for cheese.

Formula

The bakeshop term for a recipe.

Fortified Wine

A wine that has had its alcohol content enhanced with brandy or rectified alcohol to create a distinctively new product such as port, sherry, Madeira or Marsala.

Fragrant

A tasting term for an agreeable floral, fruity, vegetal, herbal or spicy aroma or bouquet.

Framboise (frahm-bwahz)

1. French for raspberry.
2. A brandy made in France's Alsace region from wild raspberries. 3. A raspberry lambic beer.

Frangipane

A sweet almond and egg filling cooked inside pastry.

Frappe (fra-PAY)

1. Fruit juice or other flavored liquid frozen to a slushy consistency; it can be sweet or savory and served as a drink, appetizer or dessert.
2. French for very cold when used as a wine term.
3. A liqueur served over shaved ice.
4. Italian for milk shake.

Free-Range Chickens

Chickens allowed to move freely and forage for foods; as opposed to chickens raised in coops.

Freezer Burn

The surface dehydration and discoloration of food that result from moisture loss at below-freezing temperatures.

French, To

1. To cut meat or vegetables into long, slender strips.
2. To remove the meat from the end of a chop or rib, thereby exposing the bone; also known as frenched.

French Buttercream

A rich, creamy frosting made by whipping whole eggs or egg yolks into a thick foam with hot sugar syrup, then beating in softened butter and flavorings.

French Dressing

Classically, a vinaigrette dressing made from oil, vinegar, salt and pepper. In the United States the term also refers to a commercially prepared dressing that is creamy, tartly sweet and red-orange in color.

Frenched

A roast, rack or chop of meat, especially lamb, from which the excess fat has been removed, leaving the eye muscle intact, and all meat and connective tissue have been removed from the rib bone.

French Toast

A breakfast dish of bread dipped in egg and milk, sauteed in butter, sometimes garnished with fruit, and served with syrup or confectioners' sugar.

Fresh-Frozen

Describes a food that has been frozen while still fresh.

Fricassee (FRIHK-uh-see)

A white stew in which the meat is cooked in fat without browning before the liquid is added.

Fried Rice

A Chinese and Chinese-American dish of cold cooked rice seasoned with soy sauce and fried; egg, meat, shellfish, poultry and/or vegetable garnishes are usually added.

Frill

A fluted paper ornament slipped over protruding bones as a decoration; typically used on a crown roast of pork or lamb, lamb chop and leg of lamb.

Frisee (free-zay)

A variety of endive with yellowish-green curly leaves; also known as chicoree frisee.

Frittata (free-tah-ta)

An open-faced omelet of Spanish-Italian heritage.

Fritter

A small, sweet or savory, deep-fried cake made by either combining chopped foods with a thick batter or dipping the food into the batter.

Fromage (froh-MAJH)

French for cheese.

From Scratch; Scratch

To make an item, usually baked goods, from the raw ingredients, without using a mix or processed convenience products (other than items such as baking powder).

Frosting

Also known as icing, a sweet decorative coating used as a filling between the layers or as a coating over the top and sides of a cake.

Froth

Foam; a formation of tiny bubbles.

Fruit

The edible organ that develops from the ovary of a flowering plant and contains one or more seeds (pips or pits).

Fruitcake

A Christmas cake made with candied fruit, dried fruit and nuts bound with a relatively small amount of a dense, spicy batter.

Fruit Salad

A salad of various fresh, frozen and/or canned fruits; the natural fruit juices used for the dressing are sometimes flavored with a sweet liqueur and lemon juice.

Fruity

1. A cheese-tasting term for the sweet, appealing flavor or aroma of a cheese, usually a monastery cheese or a firm mountain cheese.
2. A wine-tasting term for a wine with a pleasing aroma reminiscent of fresh, ripe fruit but not necessarily of grapes.

Frying

A dry-heat cooking method in which foods are cooked in hot fat; includes sauteing and stir-frying, pan-frying and deep-frying.

Fuji Apple

A medium-sized apple with a yellow, orange and red-streaked skin, a crisp, white flesh, and a sweet flavor.

Fumet (fyoo-maht)

A concentrated stock usually made from fish bones and/or shellfish shells and vegetables; used for sauces and soups.

Fungi

A large group of plants ranging from single-celled organisms to giant mushrooms; the most common are molds and yeasts.

Funnel

A conical-shaped tool with a short, straight tube at the tip; used to transfer liquids into a narrow-mouthed container; some are equipped with strainers in the bottom to clear the liquid of small particles.

Funnel Cake

A deep-fried Pennsylvania Dutch pastry made by pouring batter through a funnel into hot fat with a spiral motion; the fried dough is served with confectioners' sugar or honey.

Fusilli (foo-SEEL-lee)

Italian for twists and used to describe long, spiral-shaped pasta; usually served with thick sauces.

Fusilli Bucati (foo-SEEL-ee boo-cah-tee)

Italian for twists with a hole and used to describe long spirals of pasta tubes.

Fusion Cuisine

A style of cooking that draws on elements from European and Asian cuisines; generally, the application of Asian preparation techniques to European or American ingredients; also known as East meets West.

Galantine (GAL-uhn-teen)

A forcemeat of poultry, game, fish, shellfish or suckling pig, wrapped in the skin of the bird or animal, if available, and poached in an appropriate stock; usually served cold in aspic.

Galette (gah-leht)

1. A round, flat, thin French cake made with puff pastry or a yeast-leavened dough, usually sprinkled with sugar before baking.
2. A thin, round cake made from potatoes or cereal grains; also known as a buckwheat crepe in Normandy.
3. A small shortbread cookie.

Game

Wild mammals, birds or fish hunted for sport or food as well as the flesh of these animals; common game include deer, rabbit, hare, bear, boar, duck, goose, pheasant, quail and pigeon, many of which are also ranch raised and available commercially.

Ganache (ga-nosh)

A rich blend of chocolate and heavy cream and, optionally, flavorings, used as a pastry or candy filling or as a frosting.

Garam Masala (gah-RAHM mah-SAH-lah)

A flavorful and aromatic blend of roasted and ground spices used in Indian cuisines (usually added toward the end of cooking or sprinkled on the food just before service); the blend usually contains peppercorns, cardamom, cinnamon, cloves, coriander, nutmeg, turmeric and/or fennel seeds; also known as a gorum moshla and masala.

Garde-Manager Section

One of the principal work sections of a food services facility; it typically contains a salad station, cold foods station, sandwich station and charcuterie station.

Garlic

A member of the lily family; the highly aromatic and strongly flavored edible bulb (called a head) is covered in a papery layer and is composed of several sections (called cloves), each of which is also covered with a papery membrane; used as a distinctive flavoring in cuisines around the world.

Garlic Butter

Softened butter mixed with minced or crushed garlic; used as a cooking medium, flavoring or spread.

Garlic Powder

Finely ground dehydrated garlic; used as a seasoning; also known as powdered garlic.

Garlic Salt

A blend of garlic powder, salt and an anticaking agent or humectant; used as a seasoning.

Garnish

1. To use food as an attractive decoration. 2. Food used as an attractive decoration.
3. A subsidiary food used to add flavor or character to the main ingredient in a dish.

Gastrique (gas-strek)

Caramelized sugar deglazed with vinegar and used in fruit-flavored savory sauces and tomato-based sauces.

Gastronome, Sauce (GAS-truh-nohm)

A French compound sauce made from a Madeira sauce flavored with a meat glaze, seasoned with cayenne pepper and finished with Champagne.

Gastronomy

The art and science of eating well.

Gaufrette (goh-FREHT)

A thin, crisp fan-shaped French wafer, often served with ice cream.

Gazpacho (gahz-PAH-choh)

A cold Spanish soup made of uncooked tomatoes, cucumbers, sweet peppers, onions, oil and vinegar and traditionally thickened with bread crumbs or slices of bread.

Gelatin; Gelatine

A colorless, odorless and flavorless mixture of proteins from animal bones, connective tissues and other parts as well as from certain algae (agar-agar); when dissolved in a hot liquid and then cooled, it forms a jelly-like substance that is used as a thickener and stabilizer in molded desserts, cold soups, chaud-froid creations and the like and as a fining agent in beer and wine.

Gelatin, Granulated

A granular form of unflavored, unsweetened gelatin.

Gelato (jah-laht-to)

An Italian-style ice cream that is denser than American-style ice cream.

Generic

1. A class or group of products with predominating common characteristics such as usage, origin, principal ingredients and so on.
2. A product (usually a house brand) that closely resembles a well-known brand name product.

Genoa Salami

A large sausage from Genoa, Italy, made from pork and beef, highly seasoned with garlic, white peppercorns and other spices; it is cured and air-dried.

Genoise (zhen-waahz)

1. A form of whipped-egg cake that uses whole eggs whipped with sugar.
2. A French sponge cake.

German Chocolate; German's Sweet Chocolate

Baking chocolate with sugar, milk and vanilla added.

German Potato Salad

A salad made with cooked potatoes, bacon, onions celery and green pepper bound with a dressing of bacon fat, vinegar, seasonings and sometimes sugar; served hot, room temperature or cold.

Gewurztraminer (geh-VAIRTZ-tra-MEE-ner

1. A white wine grape grown principally in France's Alsace region, Germany, Austria, Italy and California.
2. A white wine made from this grape; it has a perfumed aroma reminiscent of rose petals; the wine ranges from dry and flavorful to spicy.

Ghee (gee)

1. Hindi for fat or buttermilk.
2. A form of clarified butter (after the moisture has evaporated, the milk solids are allowed to brown) originating in India but now mass-produced worldwide and used as an ingredient and cooking medium; it has a long shelf life, high smoke point and a nutty, caramel-like flavor; ghee flavored with ginger, peppercorns or cumin is available.

Gherkin (gerr-ken)

A small, dark green pickling cucumber; usually harvested before it ripens and pickled in vinegar.

Giblets

The edible internal organs of a bird; in the United States, these include the heart, liver and gizzard as well as the neck; in France, they also include the cockscomb and kidneys.

Gild

To brush pastry or other foods with egg yolk so that the brushed surface will brown when cooked.

Gin

A clear spirit distilled from grain and flavored with juniper berries; it has a high alcohol content.

Ginger; Gingerroot

The gnarled, bumpy rhizome (called a hand) of a tall flowering tropical plant native to China; it has a tan skin, an ivory to greenish-yellow flesh, a peppery, fiery slightly sweet flavor with notes of lemon and rosemary and a spicy, pungent aroma; used to flavor beverages and in sweet and savory dishes in Asian and Indian cuisines; available fresh, powdered, preserved in sugar, crystallized, candied or pickled.

Ginger Ale

A sweetened carbonated beverage flavored with a ginger extract.

Gingerbread

A sweet cake or cookie flavored with ginger and other spices.

Gingersnap

A thin, crisp cookie flavored with ginger and molasses.

Ginseng (JIHN-sing)

A plant of the ivy family native to China; the forked reminiscent of fennel, and is used in tisanes, as a flavoring for soups, and as a tonic believed by some to be an aphrodisiac and restorative.

Glace (glahs-say)

French for glazed and used to describe both a fruit dipped in a syrup that hardens when cold and a cake with a shiny, sweet surface (icing).

Glaze

1. To apply a shiny coating to a food.
2. Any shiny coating applied to a food or created by browning.
3. The dramatic reduction and concentration of a stock.
4. A thin, flavored coating poured or dripped onto a cake or pastry.

Glazed

1. Food that has been dipped in water and then frozen; the ice forms a glaze that protects the item from freezer burn.
2. Food that has been coated with a glaze.

Global Cuisine

Foods (often commercially produced items) or preparation methods that have become ubiquitous throughout the world, for example, curries and French-fried potatoes.

Glucose

1. A monosaccharide occurring naturally in fruits, some vegetables and honey with about half the sweetness of table sugar; used as the principal source of energy for most body functions; also known as dextrose, blood sugar, corn sugar and grape sugar.
2. A food additive used as a nutritive sweetener in processed foods such as confections and candies.

Gluten

An elastic-like network of proteins created when glutenin and gliadin (proteins found in wheat flour) are moistened and kneaded; it is this network that traps gases inside the batter or dough, causing it to rise.

Gluten Flour

A flour made from hard wheat flour from which a large percentage of the starch has been removed; usually used for making bread for diabetic individuals and others who abstain from starch or to add protein to flours, such as rye, that do not produce gluten naturally.

Gnocchi (NYOH-kee)

Italian for dumplings and used to describe irregularly shaped balls or small concave oval disks made from a dough of potatoes, flour, semolina flour, cornmeal and/or rice flour, with or without eggs; they are boiled or baked.

Goat's Milk Cheeses

Cheeses made from goat's milk; usually pure white with an assertive, tangy, tart flavor; their texture can range from soft, moist and creamy to dry, firm and crumbly and their shape from small- to medium-sized cones, cylinders, disks or pyramids; they are left ungarnished or covered with black ash, leaves, herbs or pepper.

Golden Nugget Squash

A small, pumpkin-shaped winter squash with a dull orange skin, an orange flesh and a sweet, slightly bland flavor.

Golden Raisins

Small seedless raisins with a pale gold color made from sultana grapes and used in confectionery and for table use; also known as white raisins and sultanas.

Gold Leaf

The pure metal beaten into a gossamer-thin square and sold in packages interleaved with tissue paper; edible in small quantities, it is used to decorate rice dishes in Indian cuisines, and desserts, confections and candies; also known as vark and varak.

Gold Powder

22- to 24- karat gold that is ground to dust and used to decorate desserts, pastries and confections.

Gooseberry

A large berry originally grown in northern Europe; it has a smooth or furry green, yellow, red or white skin and a tart flavor; available dried or fresh and used in preserves and baked goods.

Gordita (gohr-DEE-tah)

Spanish for little fat one and used to describe a thick tortilla made of masa, lard and water, fried and then filled with ground pork or chorizo; it is topped with cheese, lettuce and the like.

Gorgonzola (gohr-guhn-ZOH-lah)

An Italian cheese made from cow's milk; it has an ivory interior streaked with blue-green veins and a slightly pungent flavor when young that grows stronger as it ages (it also becomes drier and more crumbly as it ages).

Gouda (GOO-dah)

A semisoft to firm Dutch sweet curd cheese made from cow's milk; it has a yellow interior and a mild, nutty flavor (it is sometimes flavored with cumin or other herbs and spices); marketed in large wheels with a yellow wax coating.

Goulash (GOO-lahsh)

A Hungarian stew made with beef and vegetables and flavored with paprika; also known as Hungarian goulash.

Gourd

1. The nonedible fruit of various plants of the gourd family; generally, they have a tough, hard shell that can be used as a utensil or storage unit once the flesh is removed and the shell is dried.
2. British for several edible squashes.

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Gourmet (goor-may)

A connoisseur of fine food and drink.

Gourmet Foods

a term used imprecisely to denote foods of the highest quality, perfectly prepared and beautifully presented.

Graham Cracker

A sweetened whole wheat cracker.

Grains

1. Grasses that bear edible seeds, including corn, rice and wheat.
2. The fruit of such grasses.

Grainy

A tasting term for a food with a gritty or mealy texture.

Gram (g)

The basic measure of weight in the metric system; 28.35 g equal 1 oz., and 1000 g equal 2.2 lb.

Granada (grah-NAH-dah)

Spanish for pomegranate.

Grande Cuisine

The rich, intricate and elaborate cuisine of the 18th and 19th century French aristocracy and upper classes; it was based on the rational identification, development and adoption of strict (and very often elaborate) culinary principles.

Grand Marnier (GRAN mahr-NYAY)

An orange-flavored French liqueur made in two styles: Cordon Rouge (has a light amber color and is made from Cognac and aged for 18 months) and Cordon Jaune (a paler variety made with a lesser-quality brandy).

Granita (grah-nee-TAH)

An Italian frozen mixture made with water, sugar and a flavoring such as fruit juice or wine; stirred frequently while freezing, it has a grainy texture.

Granny Smith Apple

Named for an Australian gardener, Maria Ann Smith, and originally grown in Australia, South Africa and New Zealand; a good all-purpose apple with a rich, almost emerald green skin, a tart, sweet flavor, and a firm flesh.

Granola

A mix of grains, nuts and dried fruits, sometimes coated with oil and honey, eaten for breakfast or as a snack.

Granulated Sugar

Fine, white sucrose crystals, a general-purpose sweetener; also known as table sugar.

Grape Leaves

The large dark green leaves of the grapevine; used in Mediterranean and Middle Eastern cuisines to wrap foods for cooking or as a garnish; available fresh or packed in brine; also known as vine leaves.

Grape Seed Oil

An oil obtained from grape seeds; it has a pale color, a delicate, neutral flavor and high smoke point and is used for frying and other culinary purposes.

Grape Tomato

A very small, ovoid tomato with a bright red or golden yellow color and a very sweet flavor.

Grasshopper Pie

A light, creamy pie flavored with green creme de menthe and white creme de cacao.

Grate

To reduce food to small pieces by scraping it on a rough surface.

Grater

A tool used to reduce hard foods to small pieces or long thin strips by passing the food over the sharp raised edges of various-sized holes or slits.

Gratin, Au (GRAW-ten, oh)

A dish that is topped with cheese or bread crumbs and baked until browned; usually served in the baking dish.

Gratuity

Money given voluntarily in return for or anticipation of service.

Gravlax (GRAHV-lahks)

A Swedish dish of salmon cured in a sugar, salt and dill mixture, sliced thin and served on dark bread with a dill and mustard sauce.

Gravy

A sauce made from meat or poultry juices combined with a liquid and a thickening agent.

Gravy Boat

An elongated, boat-shaped pitcher used to serve gravy; it usually sits on a plate, which is sometimes attached, and has a ladle; also known as a sauceboat.

Gravy Separator

A clear plastic cup with a long spout set low in the cup; pan drippings are poured into the cup, the fat rises to the top, and the desirable underlying liquid can be poured off through the spout; generally available in 1.5 to 4 cup capacities.

Grease

1. To rub fat or a fat substitute on the surface of a cooking utensil or item of cookware.
2. Rendered animal fat, such as bacon, beef or chicken fat.

Great Northern Bean

A large, flat, kidney-shaped white bean; it has a delicate flavor and is generally available dried.

Green Chile Stew

A Native American dish of lamb cooked with onions, tomatoes, garlic, roasted green chiles and pinto beans and flavored with oregano and cumin; generally served on fry bread and topped with chopped onions and grated cheese.

Green Meats

Freshly slaughtered meats that have not had sufficient time to age and develop tenderness and flavor.

Greens

1. A general term for the green, leafy parts of various plants that are eaten raw or cooked.
2. Members of the cabbage family, such as kale, spinach and chard, that have edible leaves.

Green Salad

A salad consisting of a variety of salad greens often combined with garnishes such as croutons, cheese and bacon and dressed with a vinaigrette or mayonnaise-based dressing.

Green Tea

One of the three principal types of tea; the leaves are steamed and dried but not fermented; the beverage is generally a greenish-yellow color with a slightly bitter flavor suggestive of the fresh leaf.

Gremolada (greh-moa-LAH-dah)

An aromatic garnish of chopped parsley, garlic and lemon zest used for osso buco.

Grenadine (GREN-a-deen)

A sweet, thick red syrup made from pomegranates; used in cocktails or consumed diluted with water.

Griddle

1. A cooking surface similar to a flat top but made of thinner metal; foods are usually cooked directly on its surface.
2. A pan, usually made of cast aluminum or cast iron and sometimes with a nonstick coating, used to fry foods and available with a long handle or two hand grips.

Grilling

A dry-heat cooking method in which foods are cooked by heat radiating from a source located below the cooking surface; the heat can be generated by electricity or by burning gas, hardwood or hardwood charcoals.

Grill Pan

A round or rectangular pan with a ridged bottom, usually made of cast iron or anodized aluminum, and used to grill meats on a stove top.

Grind

1. To reduce an object to small particles, usually by pounding, crushing or milling.
2. The size, texture or other characteristic of a ground object.

Grinder

Any of a variety of manual or electrical devices used to reduce food to small particles of varying degrees by the action of rotating blades; also known as a mill.

Grits

Ground dried hominy; they have a bland flavor and a gritty texture; those tiny white granules are available in three grinds: fine, medium and coarse; also known as hominy grits.

Grosse Piece

A centerpiece consisting of a large piece of the principal food offered; for example, a large wheel of cheese with slices of the cheese cascading around it.

Gruyere (groo-YAIR)

1. A Swiss cheese, now also produced in France, made from cow's milk; it has a golden brown rind, a pale yellow interior, well-spaced very large holes, and a rich, sweet, nutty flavor.
2. A term used imprecisely, especially in France for almost any cooked, compressed cheese sold in large rounds, including Emmental, Beaufort and Comte.

Guacamole (gwah-kah-MOH-lee)

A Mexican dip, sauce or side dish made from mashed avocado flavored with lemon or lime juice and chiles; sometimes chopped tomatoes, green onion and cilantro are added.

Guava

A medium-sized tropical fruit; it has a spherical to plump pear shape, a smooth or rough greenish-white, yellow or red skin, a pale yellow to bright red flesh, small gritty seeds and an acidic, sweet flavor; eaten raw or used for preserves.

Guinea; Guinea Fowl

One of the principal kinds of poultry recognized by the U.S. Department of Agriculture (USDA) and the domesticated descendant of a game bird; it has light and dark meat, very little fat, a tender texture and a strong flavor.

Guinea Squash

Another name for eggplant.

Gumbo

A Louisianan stewlike dish of meat, poultry and/or shellfish, okra, tomatoes and onions flavored with bay leaves, Worcestershire sauce and cayenne.

Gummy

A tasting term for a food with a undesirable gooey, sticky or tough texture.

Gum Paste

A smooth dough of sugar and gelatin that can be colored and used to make decorations, especially for pastries.

Gyro (JEER-oh)

A Greek dish consisting of spiced minced lamb molded around a spit and roasted vertically; it is sliced, folded in a pita, and topped with grilled onions, sweet peppers, tomatoes and a cucumber-yogurt sauce; marinated chicken is sometimes used instead of lamb.

Habanero (ah-bah-NEH-roh)

A squat cylindrical chile with a dark green to orange skin that becomes red when mature and an exceptionally hot flavor; also available dried.

Half-and-Half

1. A mixture of equal parts light cream and milk; it does not contain enough fat to whip into a foam.
2. An English drink of equal parts stout and ale.

Ham Hock

The lower portion of a hog's hind leg, consisting of bone, flesh and connective tissue and usually available in 2- to 3- in. lengths, smoked, cured or fresh; used to flavor soups and cooked vegetables.

Hand Pies

Small, hand-sized pies made with a biscuit or pie dough crust enclosing a filling of stewed dried fruit; they can be baked or fried; also known as fried pies.

Hard-ball Stage

A test for the density of sugar syrup; the point at which a drop of boiling sugar forms a rigid ball when dropped in ice water; this is equivalent to 250-265 degrees F on a candy thermometer.

Hard-Boiled Egg

An egg simmered in its shell until it reaches a hard consistency, usually 12-15 minutes.

Hard-Crack Stage

A test for the density of sugar syrup: the point at which a drop of boiling sugar will separate into brittle threads when placed in ice water; equivalent to 300-310 degrees F on a candy thermometer.

Hash

1. To cut food into very small, irregularly shaped pieces.
2. A dish of chopped meat, potatoes and sometimes green pepper, celery and onions; pan-fried and often served with a poached or fried egg on top.

Hash Browns

Chopped or grated cooked potatoes fried in fat, traditionally bacon fat, pressed into a cake, and fried on the other side.

Hasty Pudding

A dish of cornmeal mush made with water or milk and sweetened with honey, maple syrup or molasses; it is served hot with milk or cream as a breakfast dish or dessert; also known as Indian pudding.

Havarti (hah-VAHR-tee)

A semisoft Danish cheese made from cow's milk; it has a pale yellow interior with small irregular holes and a mild, tangy flavor that intensifies as it ages; also known as Danish Tilsit and Dofino.

Hazelnut

The nut of the wild hazel tree found in the northern United States; shaped like a smooth brown marble, the nut has a rich, sweetish, distinctive flavor and is used in a variety of dishes, especially in baked goods and desserts containing chocolate or coffee flavors.

Hearts Of Palm

The inner part of the stem of the tropical cabbage palm; it has an ivory color, many concentric layers, and a delicate flavor reminiscent of an artichoke; usually available canned and used in salads; also known as chou coco, chou glou glou, chou palmiste, palm hearts and swamp cabbage.

Heat Diffuser

A metal grid, approximately 1 in. tall, placed on a stove top to raise a pot farther from the heat source to help maintain a very slow simmer.

Herbs

Any of a large group of annual and perennial plants whose leaves, stems or flowers are used as a flavoring; usually available fresh and dried.

Hero

1. A large sandwich consisting of a small loaf of French or Italian bread filled with cold cuts and garnished with tomatoes, lettuce, pickles and peppers; also known as grinder, hoagie, po'boy, and submarine sandwich.
2. Any large sadwich built on a small loaf of French or Italian bread and filled with hot or cold foods such as meatballs or tuna salad.

Heuvo (WEH-voh)

Spanish for egg.

Hickory Nut

The nut of any of several trees of the genus Carya, including the pecan; the common hickory nut has a very hard shell and a rich, buttery flavor and can be used instead of the thinner-shelled pecan.

Hogs

1. The collective name for all domesticated swine, including pigs, sows and boars.
2. Domesticated swine weighing more than 120 lb. and raised for their flesh.

Hoisin (HOY-sihn)

A thick, reddish-brown, sweet-and-spicy sauce made from soybeans, garlic, chiles and various spices and used as a condiment and flavoring in Chinese cuisines; also known as Peking sauce, red vegetable sauce and ten-flavored sauce.

Hollandaise Sauce (ohl-lahn-dez)

A French leading sauce made from an emulsification of butter, egg yolks and flavorings; also known as Dutch sauce.

Home Fries

Slices of raw or boiled potatoes that are pan-fried, sometimes with onions and green peppers; also known as cottage fries.

Hominy

Dried corn kernels from which the hull and germ have been removed by either mechanical methods or soaking the grains in hydrated lime or lye; the white or yellow kernels resemble popcorn and have a soft, chewy texture and a smoky-sour flavor.

Homogenization

The process by which milk fat is prevented from separating out of milk products.

Honey

A sweet, usually viscous, liquid made by bees from flower nectar and stored in the cells of the hive for food; generally contains 17-20% water and 76-80% sucrose; consumed fresh or after processing, it is usually used as a nutritive sweetener.

Honeybun

A flat, spiral-shaped yeast breakfast roll glazed with honey.

Honeydew Melon

A slightly ovoid, large muskmelon; it has a smooth, creamy-yellow rind with a pale green, juicy flesh and a sweet flavor.

Hopping John

A dish from the American South consisting of black-eyed peas cooked with a ham hock and served over white rice.

Hors d'oeuvre (ohr durv)

Americanized also hors d' oeuvres. A very small portion of a hot or cold food served before a meal to stimulate the appetite or at a social gathering in lieu of a meal.

Horseradish

A plant with a large, white root that has a sharp, biting, spicy flavor; the root is peeled and grated and used as a condiment.

Horseradish Sauce

An English sauce made from horseradish, vinegar, sugar, dry mustard, cream, salt and pepper; usually served with roast beef or fish.

Hot Buttered Rum

A cocktail made of hot rum, water, sugar, cloves, cinnamon and lemon peel; garnished with nutmeg and butter.

Hot Cross Buns

Round, sweet yeast rolls containing candied fruit or raisins and marked on top with a cross of white confectioners' sugar icing; traditionally served on Good Friday.

Hotel Pan

A rectangular stainless steel pan with a lip; it is designed to rest in a steam table or rack and is used to cook, drain, ice, store or serve foods; a full-sized pan is 12 x 20 in. with pans one-half, one-third, and so on of this size available; depth is standardized at 2 in. intervals (a 2 in.-deep pan is known as a 200 pan); also known as a steam table pan.

Hot Fudge

A thick, rich sauce made with chocolate, butter, sugar and cream; served warm as an ice cream or dessert topping.

Hot Pack

A canning term used to describe food that is pre-cooked and packed into canning jars while still hot, sealed, and processed in a boiling water bath.

Hot Plate

1. An electrically heated lidded pan for cooking or warming food.
2. A tabletop cooking device with one or two electric or gas burners.

Hot Sauce

A seasoning sauce, usually commercially made, containing chile peppers, salt and vinegar.

Hot Smoker, Indoor

A metal smoke box with a sliding cover; 15 x 11 x 3 in.; it sits on a single burner that heats a small amount of wood shavings in the bottom of the box whose fumes waft up and around a drip-pan insert with an inset rack holding the food.

Hot Toddy

A cocktail made of sugar syrup, boiling water, cinnamon, cloves, lemon, nutmeg and whiskey, brandy, rum, gin or vodka.

Hot Water Dish

An assemblage used to keep food warm at the table, either as a serving piece or as part of a place setting; consists of a covered plate set on a shallow bowl filled with hot water.

House Wine

The wine served by a restaurant or bar when no particular wine is specified; often served by the glass, carafe or half carafe with no identifying characteristics given other than grape variety; it can also be specially blended, bottled and labeled for the establishment.

Huevos Rancheros (WEH-vohs rahn-CHER-ohs)

A Mexican dish of fried eggs set on a tortilla and covered with a tomato and chile salsa.

Hull

Also known as the husk, the outer covering of a fruit, seed or grain.

Hummus (HOOM-uhs)

A Middle Eastern sauce made from mashed chickpeas seasoned with lemon juice, garlic and olive or sesame oil; usually served as a dip.

Hush Puppy

A deep-fried cornmeal dumpling flavored with onions, traditionally served with fried fish, especially in the American South.

Husk

The outermost protective covering found on most grains; usually a dry, thin, papery wrapper.

Hybrid

The offspring of plants or animals of different breeds, varieties, species or genera.

Hydrogenation

The process used to harden oils; hydrogen atoms are added to unsaturated fat molecules, making them partially or completely saturated and thus solid at room temperature.

Hydroponics

The science of growing plants in a liquid nutrient solution rather than soil.

Hygroscopic

Describes a food that readily absorbs moisture from the air.

Hyssop

An herb with dark green leaves and deep blue or pink flowers; the leaves have a strong mint and licorice flavor and aroma and are used in salads and with fatty meats and fish.

Ice Bath

A mixture of ice and water used to chill a food or beverage rapidly.

Iceberg Lettuce

A variety of crisp head lettuce with a compact spherical head of pale green leaves that become whitish-yellow toward the center; developed in the United States at the end of the 19th century.

Ice Chipper

A metal ice-carving tool resembling a small rake; it has a 2-in. wide band with six 1-in. long spikes.

Ice Cream

A rich, frozen dessert made with dairy products, sugar, eggs and various flavorings; the U.S. Department of Agriculture (USDA) requires products labeled ice cream to contain at least 10% milkfat and 20% milk solids.

Iced Coffee

A beverage of coffee, a sweetener and milk or cream; served chilled with ice in a glass.

Ice Milk

A frozen dessert made with dairy products, sugar, eggs and flavoring; similar to ice cream but made with less milkfat, sugar and milk solids.

Icing

A sweet covering or filling such as buttercream or ganache; used for cakes and pastries; also known as frosting.

Icing Stencil

A flat plastic disk with words and/or designs cut out of it; it is pressed onto the cake top, leaving an indention that provides a pattern to be followed when squeezing icing from a pastry bag.

Imitation Cheese

A dense, rubbery, cheeselike food product made from dairy by-products and soy products mixed with emulsifiers, flavoring agents and enzymes; it tends to have little flavor other than salty.

Immersion Blender

A small, narrow, handheld blender with a rotary blade at one end; portable, it has variable speeds and can be immersed directly into a pot; whisk attachments are available.

Individually Quick Frozen (IQF)

A preservation method in which each individual item of food (e.g., a slice of fruit, berry or fish) is rapidly frozen before packaging; IQF foods are not packaged with syrup or sauce.

Induction Cooking

A cooking method that uses a special coil placed below the stove top's surface in combination with specially designed cookware to generate heat rapidly with an alternating magnetic field.

Infrared Cooking

A heating method that uses an electric or ceramic element heated to such a high temperature that it gives off waves of radiant heat that cook the food.

Infuse

To steep a seasoning or food in a hot liquid until the liquid absorbs the item's flavor.

Injected Meat

A cut of meat that has had a curing solution introduced throughout it by injection or pumping; also known as pumped meat.

In Season

A menu term indicating that the product is readily available in its fresh state.

Instant

A processed food or a food from which water has been removed; it is ready to use or consume once rehydrated with the appropriate amount of hot or cold water or other liquid.

Instant Coffee

1. A powdered soluble extract made by heat-drying freshly brewed coffee.
2. The reconstituted beverage, usually hot, made from the extract.

Instant Read Thermometer

A thermometer used to measure the internal temperature of foods; the stem is inserted in the food, producing an instant temperature readout.

In The Rough

A lobster cooked whole and served in the shell, usually outdoors.

Iodine

1. A trace mineral principally used as a component of the thyroid hormone thyroxine that helps regulate growth, development and metabolic rate; significant sources include iodized salt, fish, shellfish and many plant foods.
2. A food additive used as a nutrient supplement, principally in table salt.

Iodized Salt

Table salt (sodium chloride) containing potassium iodide, a source of the essential nutrient iodine.

Iron

A trace mineral principally used for forming hemoglobin and myoglobin and to assist energy utilization; significant sources include red meat, fish, shellfish, eggs, legumes and dried fruits as well as foods to which iron has been added as a nutrient supplement.

Italian Bread

An American term for a variety of chewy, hard-crusted yeast breads made with flour, water, yeast and salt.

Italian Buttercream

A creamy frosting made by beating softened butter into cooled Italian meringue; also known as meringue buttercream.

Italian Dressing

A salad dressing consisting of olive oil and wine vinegar or lemon juice and seasoned with oregano, basil, dill, garlic and fennel.

Italian Meringue

A fluffy, shiny meringue made by slowly beating hot sugar syrup into whipped egg whites; when used as a cake frosting, known as boiled icing.

Italian Parsley

A variety of parsley with flat, darker green leaves and a stronger, coarser flavor than curly parsley; generally used fresh as a flavoring; also known as flat-leaf parsley.

Italian Sausage

A style of pork sausages seasoned with garlic and fennel seeds; available in medium-sized links, there are two principal types: hot (flavored with red chiles) and sweet (without the chiles).

Jalapeno (hah-lah-PEH-nyoh)

A short, tapering chile with a thick flesh, a moderately hot, green vegetal flavor and a dark green color (a red version is also available; it is a green chile that has been allowed to ripen); available fresh or canned and named for the Mexican city of Jalapa.

Jam

A fruit gel made from fruit pulp and sugar.

Jambalaya (juhn-buh-LI-yah)

A Creole dish of ham, shrimp, crayfish and/or sausage cooked with rice, tomatoes, green peppers, onions and seasonings.

Jarlsberg (YAHRLZ-behrg)

A Norwegian Emmental-style cheese made from cow's milk; it has a pale yellow interior with large holes and a delicate, sweet, nutty flavor.

Jars, Mason

Glass containers with threaded necks made especially for home canning, pickling and preserving; they range in size from 4 oz. to 1/2 gallon; most brands use two-part self-sealing lids; tapered Mason jars, larger at the mouth than at the base, can be used for freezing and canning.

Jasmine Flowers

The aromatic white to pale yellow flowers of several jasmine shrubs or vines that can be used in fruit salads or as flavoring for ice creams, sorbets and tisanes.

Jasmine Rice

A young, tender rice with a strong flowerlike aroma and a delicate flavor; used in Thai and Vietnamese cuisines.

Jasmine Tea

A blend of Chinese black and green teas scented with jasmine petals; the beverage is light and fragrant and best served without milk or lemon.

Jelly

1. A clear, shiny mixture of cooked fruit juice and sugar thickened with pectin; its texture is soft but firm enough to hold its shape when unmolded; used as a spread for bread or a glaze on pastries.
2. British for any gelatin dessert.

Jelly Roll Cake

A thin sheet of sponge cake spread with jam, jelly or other fillings, then rolled up; the cake is cut crosswise into pinwheel slices.

Jelly Roll Pan

A rectangular baking sheet with 1-in. deep sides; used for baking a thin cake.

Jerky

Thin strips of meat, usually beef or turkey, dried in the sun or an oven; they typically have a salty flavor and a tough, chewy texture.

Jerusalem Artichoke

Not related to the artichoke, this member of the sunflower family has a lumpy, multipronged, brown-skinned tuber that has a crunchy texture and a nutty, sweet flavor; it can be eaten raw, cooked or pickled; also known as a girasol and sunchoke.

Jicama (HEE-kah-mah)

A legume that grows underground as a tuber; this large, bulbous root vegetable has a brown skin, a white flesh, a crisp, crunchy texture, and a sweet, nutty flavor; peeled, it is eaten raw or cooked; also known as ahipa, Mexican potato and yam bean.

Jigger

1. A standard 1.5-fl. oz. measure used for mixed drink recipes, usually for the amount of liquor; also known as a shot.
2. The glass, metal, plastic or ceramic vessel used to measure this amount.
3. A whiskey glass of this size.

Johannisberg Riesling (yoh-HAHN-ihss-berk)

1. The true Riesling wine grape grown in Germany; the name is used in California to distinguish this grape from other varieties that are not true Rieslings; also known as White Riesling (especially in Oregon and other states).
2. A white wine made from this grape; generally fruity, it can range from light and crisp to full bodied and rich.

Johnnycake

1. A griddle cake made of cornmeal, salt and boiling water or cold milk; also known as a hoecake.
2. A Caribbean breakfast food made from flour, water, salt and baking powder, shaped into balls and fried.

Jonathan Apple

An all-purpose apple native to North America with a bright red skin, a tender flesh and a sweet-tart flavor.

Jug Wine

A wine, usually an inexpensive table wine of no particular character, sold in a large bottle such as a magnum or Jeroboam.

Juice

1. To extract the juice of a fruit or vegetable.
2. The liquid released or squeezed from any raw food, whether animal or vegetable, but particularly fruit.
3. The blood and other liquids that run from meat or poultry during cooking.
4. The liquid surrounding the flesh of certain shellfish, such as an oyster, when first opened; also known as liquor.

Julep

1. A cocktail made from gin, rum or a distilled spirit and sometimes flavored with citrus juice.
2. A cocktail made from bourbon, sugar and mint served with finely crushed ice; also known as a Mint Julep.

Julienne (ju-lee-en)

1. To cut a food into a julienne shape.
2. Foods cut into a matchstick shape of approximately 1/8 X 1/8 X 1/2 in.
3. A garnish of foods cut in such a shape.

Juniper Berry

The dried, aromatic, blue-black berry of an evergreen bush; used to flavor gin and savory dishes; also known as a box huckleberry.

Jun Jing (june geeng)

Chinese for dragon well and used to describe a very fine green tea from Chinkiang province; the beverage is lightly colored and freshly flavored.

Jus (zhoo)

French for juice.

Jus Lie (zhoo lee-ay)

A sauce made by thickening brown stock with cornstarch or similar starch and often used like a demi-glaze, especially to produce small sauces; also known as fond lie.

Kaffir Lime

A citrus fruit; the medium-sized fruit has a knobby dark green skin; the leaves look like a figure eight, with two leaves joined together base to tip; the sharply aromatic, citrus-flavored leaves and the fruit's rind are used as flavorings in Thai cuisine, and the leaves are used in Indonesian cuisine.

Kahlua (kah-LOO-ah)

A dark brown, coffee-flavored Mexican liqueur.

Kaiser Roll

A large, round yeast roll with a crisp crust, used for making sandwiches or served as a breakfast roll; also known as a hard roll or Vienna roll.

Kalamata (kahl-uh-MAH-tuh)

A large blue-black olive native to Greece; usually packed in olive oil or vinegar and slit to better absorb the marinade.

Kale

A member of the cabbage family with curly leaves arranged in a loose bunch; the leaf colors, which depend on the variety, range from pale to deep green tinged with lavender, blue or purple to white shaded with pink, purple or green; although all are edible, the green varieties are better for cooking, and the more colorful varieties are better used for garnish.

Kebab (kah-BEHB)

Minced meat or cubes of meat on a skewer, usually marinated before cooking and typically grilled.

Ketchup

A spicy sauce or condiment; it is usually made with the juice of cooked fruits or vegetables such as tomatoes, walnuts and mangos as well as vinegar, sugar and spices; the name may be derived from the Chinese ke-tsiap, which means brine of pickled fish.

Kettle

1. A large metal pot with a lid and a wire loop handle, usually made of iron.
2. An imprecisely used term for a teakettle.

Key Lime

A small lime with a greenish-yellow skin and a very tart flavor; also known as the Mexican lime, West Indies lime and true lime.

Key Lime Pie

A cream pie made with tart Key limes, usually in a graham cracker- or cookie-crumb crust and topped with whipped cream.

Kid

A goat slaughtered when approximately 6 months old; the lean flesh has a tender texture and delicate flavor similar to that of lamb.

Kidney Bean

A medium-sized, kidney-shaped bean with a dark red skin, cream-colored firm flesh, and bland flavor; available fresh, dried and canned; also known as red kidney bean.

Kielbasa (kihl-BAH-sah)

1. A general term used for most Polish sausages.
2. A Polish sausage made from pork flavored with garlic; smoked, usually precooked, and sold in medium to large links; also known as Polish sausage.

King Crab

A variety of very large crab found off Alaska that can grow to 10 lb.; it has an average market weight of 7 lb., a flesh that is white with red edges, and a sweet flavor and coarse texture; also known as Alaskan king crab.

Kirsch (kersch)

A clear cherry brandy; double distilled from small semisweet cherries gathered in Germany's Black Forest, France's Vosges region and areas of Switzerland; it has a characteristic bitter almond flavor that comes from the oils derived from the cherries' crushed stones; also known as Kirschwasser in Germany.

Kitchen Shears

A pair of strong scissors used to cut fish, poultry, meat and produce, crack nuts and remove packaging materials such as bottle caps; sometimes it has tabs to be used as a screwdriver or lever.

Kiwi (KEE-wee)

A small, barrel-shaped fruit native to New Zealand; it has a greenish-brown skin covered with fuzz, a brilliant green flesh that becomes yellower toward the center, many small, edible black seeds, and a sweet-tart flavor; named for the flightless bird of New Zealand; also known as the Chinese gooseberry.

Knackwurst (KNAAK-voost)

A plump German sausage made from beef and pork and seasoned with garlic; the casing makes a cracking sound at first bite; also known as Knockwurst.

Knead

1. To work a dough by hand or in a mixer to distribute ingredients and develop gluten.
2. To press, rub or squeeze with the hands.

Knife

A sharp-edged instrument used to cut or spread food; it generally consists of a blade and handle.

Kobe Beef (KOH-bay)

Beef from cattle raised in Kobe, Japan; the cattle, massaged with sake and fed a diet that includes large amounts of beer, produce meat that is tender and full flavored.

Kolacky; Kolachke (koh-LAH-chee)

A small, sweet, flaky Polish pastry made with either a yeast dough or cream cheese dough, filled with poppy seeds, jam, nuts or crushed fruit.

Kombu; Konbu (KOME-boo)

Dark brown to grayish-black kelp that is sun-dried and folded into sheets; it is used in Japanese cuisine as a flavoring, stock base and for sushi.

Kosher

1. The Jewish dietary laws, as found in the Torah (the first five books of the Old Testament) and subsequent interpretations; these laws (1) identify kosher foods and ingredients and (2) define basic dietary principles; also known as kashrus.
2. A menu or labeling term indicating that the product has been prepared or processed in accordance with Jewish dietary laws.
3. A food prepared in accordance with Jewish dietary laws.

Kosher Foods

Those who keep kosher can only eat (1) meat from animals with split hooves and that chew their cud (cattle, goats and some game; no hogs); (2) poultry that is not a bird of prey; (3) fish with gills and scales (no shellfish); (4) dairy products, provided the animal from which the milk comes is kosher; and (5) all fruits, vegetables and grains, provided animal fat is not used in processing.

Kosher Salt

Purified coarse rock salt; approved for use on kosher meats.

Kringle

1. A multilayered Christmas pastry filled with fruit or nuts; it is flat, wide and very flaky.
2. A buttery, lemon-flavored Christmas cookie.

K'sra (k'shrah)

A Moroccan round loaf bread made with a sourdough-type starter and a mix of whole wheat, barley and unbleached flours and garnished with caraway seeds.

Kuchen (koo-chen)

Yiddish for something baked and used to describe a yeast dough pastry studded with nuts and raisins and topped with streusel.

Kumquat

A small ovoid to spherical citrus fruit with a soft, thin, golden orange rind, and orange flesh with small seeds, and a tart flavor; the entire fruit is eaten fresh or used for preserves and pickles.

Lactose

1. A disaccharide occurring naturally in mammalian milk; it is the least sweet of the natural sugars, and many people cannot tolerate it in varying quantities; during digestion it is hydrolyzed into its component single sugars; glucose and galactose; also known as milk sugar.
2. A food additive used as a surface-finishing agent in processed foods such as baked goods.
3. Subject to FDA regulations, a filler in pharmaceutical products.

La Cuite (lah kweet)

A thick, dark sugar syrup cooked until just before it burns and turns bitter; it is used in the American South as a candy, a topping for bread or in baked goods.

Ladle

1. To move portions of a food using a ladle.
2. A utensil with a cuplike bowl and a long hooked or pierced handle and available in various sizes (the capacity is often stamped on the handle); used to pour sauces and liquids and to push sauces and other foods through a sieve.

Ladyfinger

A flat, finger-shaped cookie made from a light, sponge cake batter; used as a petit four or to line a pan or mold for desserts.

Lamb

The meat of a sheep slaughtered when less than 1 year old; it is generally tender and has a mild flavor; also known as a yearling.

Lamb Chop

A fabricated cut of the lamb primal rack; it usually contains one rib (called a single chop) or two ribs (a double chop) and the flavorful, tender rib eye muscle.

Lambrusco (lam-BROOS-co)

1. A red wine grape grown in Italy.
2. A lightly sparkling and somewhat sweet red wine made from this grape through the Charmat process; a dry version is also available.

Lamination

The technique of layering fat and dough through a process of rolling and folding; this procedure is used to make puff pastry, croissant dough and Danish pastry dough.

Langoustine (lahn-goo-STEEN)

1. A variety of small lobster found in the North Atlantic; it has a yellowish-pink shell, no claws, and a lean white flesh with a sweet flavor.
2. French for prawn.

Lard 1. To insert long, thin strips of fat into a dry cut of meat to increase its moistness and tenderness after cooking; also known as interlard.
2. Rendered, clarified and purified pork fat; used as an ingredient and cooking medium; it is very rich.

Lardon

Diced, blanched, fried bacon.

Lasagna (luh-ZAHN-yuh)

1. Wide, flat Italian pasta sheets with ruffled or smooth edges.
2. An Italian dish made with boiled lasagna layered with cheese (usually ricotta and mozzarella) and meats and/or vegetables and topped with a tomato, meat and/or bechamel and baked.

Late Harvest

1. A wine (usually from California) made from very ripe grapes or ones affected by the noble rot; generally a sweet white wine made from Johannisberg Riesling, Gewurztraminer, Semillon, Sauvignon Blanc or Chenin Blanc grapes.
2. The benchmark of a labeling system for such wines based on the grape sugar content: Late Harvest, Select Late Harvest and Special Select Late Harvest.

Lattice

Strips of pastry dough arranged in a crisscross pattern, usually laid on top of a pie or tart.

Lattice Cutter

1. A plastic or metal stencil used to cut a diamond-shaped lattice pattern into rolled-out dough.
2. A rolling cutter with a 6-in. wide axle holding several notched cutting wheels; used to cut a uniform lattice pattern in rolled-out dough; also known as lattice dough roller.

Lavender

An herb with spikes of aromatic purple flowers and gray-green leaves, principally used for the strong fragrance of its essential oils; the flowers have a sweet, lemony flavor and are also used fresh in Middle Eastern and French cuisines or crystallized and used as a garnish, especially for baked goods.

Lavender Honey

A thick, deep golden-colored honey with a strong, perfumed flavor; principally made from lavender blossoms in France's Provence region.

Layer Cake

Any cake with two or more layers of cake product joined with an icing or filling; the layers may be baked separately or as one large layer that is sliced horizontally into thinner layers after baking.

Leading Sauces

Also known as mother sauces, the foundation for the entire classic repertoire of hot sauces; the five leading sauces (bechamel, veloute, espagnole (also known as brown), tomato and hollandaise) are distinguished by the liquids and thickeners used to make them; they can be seasoned and garnished to create a wide variety of small or compound sauces.

Lean

A food-labeling term approved by the FDA to describe meat, poultry, game, fish or shellfish that contains less than 10 g. of fat, less than 4 g. of saturated fat and less than 95 mg. of cholesterol per serving or per 100 g.

Leaven

1. To increase the volume of a dough or batter by adding air or other gas.
2. A leavening agent.

Leavening Agent

1. A substance used to leaven a dough or batter; it may be natural (air or steam) , chemical (baking powder or baking soda) or biological (yeast).
2. A type of food additive used to produce or stimulate production of carbon dioxide in baked goods to impart a light texture.

Lecithin

A natural emulsifier found in egg yolks.

Leek

A member of the lily family; it has a thick, cylindrical, white stalk with a slightly bulbous root end and many flat, dull dark green leaves; the tender white stalk has a flavor that is sweeter and stronger than that of a scallion but milder than that of an onion and is used in salads and as a flavoring.

Legumes

A large group of plants that have double-seamed pods containing a single row of seeds; depending on the variety, the seeds, the pod and seeds together or the dried seeds are eaten.

Lemon

A citrus fruit with a bright yellow skin, an ovoid shape with a bulge at the blossom end, a juicy yellow flesh and a very tart, distinctive flavor.

Lemon Curd

A soft, thick custard made from lemon juice, sugar, eggs and butter; used to fill tarts and cakes and as a spread for sweet breads and scones.

Lemongrass

A tropical grass with long, greenish stalks and serrated leaves; the white to pale green inner stalks have a strong lemonlike flavor and aroma and are used fresh in Southeast Asian cuisines; also known as citronella grass.

Lemon Grater

A grater with a flat or slightly convex grating surface with fine teeth; used to remove the zest from citrus fruit.

Lemon Oil

The oil obtained from the lemon; it is used as a flavoring agent, especially in reconstituted lemon juice.

Lemon Verbena

An herb with light green pointed leaves and white or lilac blossoms; it has a strong lemonlike flavor and aroma and is used in tisanes and desserts; also known as verbana.

Lentils

The small flat seeds of a variety of legumes; sold shelled, dried or cooked.

Lettuce, Head

A general name for any lettuce with leaves that grow in a moderately loose to dense rosette; the two principal categories of head lettuce are butterhead and crisp head.

Lettuce, Leaf

Any variety of lettuce whose ruffle-edged leaves are loose rather than bunched in a head and have a mild flavor; also known as looseleaf lettuce.

Liaison (lee-yeh-zon)

A mixture of egg yolks and heavy cream used to thicken and enrich sauces.

Licorice

1. A feathery-leafed plant grown in Europe and Asia; its dried root and an extract taken from the root have a distinctive, sweet flavor similar to that of anise or fennel; used as a flavoring in candies, confections, baked goods and beverages.
2. A candy flavored with licorice extract, usually colored red or black.

Light

1. A food-labeling term approved by the FDA to describe a nutritionally altered food with at least 33% fewer calories, 50% less fat or 50% less sodium than the regular or reference food.
2. A wine-tasting term for a wine that is neither full bodied nor heavy.

Lima Bean (LY-muh)

A flat, kidney-shaped bean native to Peru; it has a pale green color that becomes creamy yellow as it matures and a waxy texture; available fresh, dried, canned or frozen; the mature bean is also known as the butter bean and calico bean.

Lime

An ovoid citrus fruit with a thin, green skin; smaller than a lemon, it has a juicy, pale green pulp and a very tart flavor.

Limequat

A hybrid of the lime and kumquat; a small citrus fruit with a pale yellow-green rind, a yellowish flesh and a sharp, fragrant flavor, the entire fruit is eaten or used in preserves.

Limon (lee-MON)

A citrus fruit native to Mexico and the American Southwest; similar to a lemon, it is traditionally served with tequila drinks.

Linguine (lihn-GWEE-nee)

Italian for small tongue and used to describe long, narrow, slightly flattened strands of pasta.

Liqueur (lih-kuer)

A strong sweet drink made from a distilled spirit base sweetened, flavored and sometimes colored with fruits and aromatics; it generally has a high alcohol content, is viscous and sticky and is sometimes aged; often consumed after a meal or used as an ingredient in a cocktail; also known as a cordial.

Liquidize

To reduce a food to a liquid in a blender or food processor.

Liquid Smoke

A basting or flavoring ingredient with an artificial smoky flavor and aroma.

Liquor

1. A potable liquid containing ethyl alcohol; generally used to refer only to distilled spirits.
2. In brewing beer, the liquid at any stage of the process.
3. The liquid or juice found in oysters.

Liter

The measure for volume in the metric system; 11 equals 1000 cubic centimeters of water at 20 degrees C or 33.8 U.S. fl. oz. at 68 degrees F.

Littleneck Clam

An Atlantic hard-shell clam that is under 2 in. across the shell; the shells are tannish-gray and the chewy meat has a mild flavor; often served on the half shell.

Liverwurst (LIHV-uhr-wurst)

Any of several varieties of seasoned sausages made from pork meat and pork liver; the texture can be semifirm to soft; available smoked or cooked in links, loaves and slices.

Loaf

1. A shaped mass of bread baked in one piece.
2. A shaped, usually rounded or oblong, mass of food, cooked or otherwise prepared in one piece.
3. A mass of otherwise shapeless or loosely shaped food cooked in a loaf pan.

Lobster

Any of several varieties of crustaceans found in saltwater areas worldwide; generally, they have a jointed body and limbs encased in a reddish-brown to blue-black shell, a large tail, large front claws, and a firm white flesh with a rich, sweet flavor; significant varieties include the Maine lobster, Norway lobster and spiny lobster.

Lobster Thermidor (THUHR-mih-dohr)

A dish of lobster meat bound with a bechamel flavored with white wine, shallots, tarragon and mustard and returned to the shells; it is sprinkled with Parmesan and broiled or covered with a Mornay sauce and glazed under the broiler.

London Broil

A fabricated cut of the beef primal flank; it is a flank steak that is lean and somewhat tough; sometimes lean slabs of meat from the beef round and chuck primals are imprecisely called London broil.

Longhorn

A Cheddar-style cheese made in Wisconsin; it has an orange color and a mild flavor; available in rectangles, cylinders and half-moons.

Lozenges

Diamond-shaped pieces, usually of firm vegetables.

Macadamia (mak-uh-DAY-mee-uh)

The nut of an Australian evergreen tree; shaped like a small marble, the nut has a very rich, buttery, slightly sweet flavor and a high fat content; because of the extremely hard shell, it is usually available shelled and raw or roasted; also known as Queensland nut.

Macaroni

1. Dried pasta made from a dough of wheat flour and water.
2. In the United States, short, elbow-shaped tubes of pasta.

Macaroon

1. A chewy cookie made with sugar, egg whites and almond paste or ground alomonds; a variation is made with coconut.
2. A French confection made from two small almond or meringue cookies sandwiched together with jam or chocolate.

Mace

The lacy, reddish-orange outer covering of the nutmeg seed; it is used ground as a spice; it has a flavor and an aroma simialr to those of nutmeg but is milder and more refined.

Macerate (MAS-uh-rayt)

To soak foods in a liquid, usually alcoholic, to soften them.

Madeira (muh-DEH-rah)

A Portuguese fortified white wine similar to a sherry made from Malmsey, Boal, Sercial or Verdelho grapes; produced through the solera system and matured in an estufa, the wine is baked in its cask, imparting a caramelized flavor.

Madeleine (mad-ah-lynn)

A French sponge cake baked in a small, shell-shaped mold and eaten as a cookie, especially with tea or coffee.

Maine Lobster

A variety of lobster found off New England; it has a brown to blue-black shell, large claws, and a firm white flesh with an exceptionally rich, sweet flavor.

Maltaise, Sauce (mahl-TEEZ)

A French compound sauce made from a hollandaise blended with Maltese orange juice and grated Maltese orange rind; used with vegetables, especially asparagus and green beans.

Mancha (mahn-t'shah)

The highest grade of Spanish saffron.

Manchego (mahn-CHAY-goh)

A firm Spanish cheese made from ewe's milk; it has a golden color and a full, mellow flavor; two versions are generally available: Manchego Curado, which is aged for 3-4 months, and the longer-aged Manchego Viejo.

Mandarin (MAN-duh-rihn)

1. Any of several varieties of a small citrus fruit native to China, including the mandarin, dancy, tangerine, clementine and satsuma.
2. A citrus fruit; it generally has a somewhat flattened spherical shape, a loose yellow to reddish-orange rind, and orange flesh and a sweet flavor that is less acidic than that of an orange.

Mandoline (MAHN-duh-lihn)

A manually operated slicer with adjustable blades; it has a narrow, rectangular body holding a blade and pressed against the blade to obtain uniform slices, matchstick shapes or waffle cuts.

Mango

A medium- to large-sized tropical fruit native to India; it has a spherical to ovoid shape with a slight ridge on one side and a point at one end; the skin can be yellow or orange with a red blush, greenish-yellow, or golden yellow; the flesh, which is golden orange, encases a large, flat seed and has a sweet, resinous flavor.

Manicotti (man-uh-KOT-tee)

Italian for muffs and used to describe long, wide pasta tubes; they are usually boiled, stuffed with a meat or cheese mixture, covered with a sauce and baked.

Maple Syrup

A reddish-brown, viscous liquid with a sweet distinctive flavor, it is made by reducing the sap of the North American maple tree.

Maraschino Cherry (mar-uh-SHEE-noh)

1. A cherry marinated in Maraschino liqueur and used for garnishing cocktails, desserts and baked goods.
2. A pitted cherry macerated in a flavored sugar syrup and dyed red or green; it is used for the same purposes as a maraschino cherry marinated in Maraschino liqueur.

Marble Cake

A moist, buttery cake made by swirling vanilla and chocolate batters together to create a marblelike pattern.

Marble Slab

A large, smooth piece of marble used for rolling out doughs and working with chocolate and sugar; it is useful because marble stays cool and does not absorb moisture.

Marbling

The whitish streaks of inter- and intramuscular fat found in muscles; it adds to the meat's flavor and tenderness and is a principal factor in determining its quality grade.

Margarine

A butter substitute made from animal or vegetable fats or a combination of such fats mixed with flavorings, colorings, emulsifiers, preservatives and vitamins and firmed through hydrogenation; like butter, it is approximately 80% fat and 16% water; also known as oleo.

Margarita

A cocktail made of tequila, lime juice and an orange-flavored liqueur; traditionally served in a glass that has had its rim dipped in lime juice and then coated with salt.

Marinade

A seasoned liquid, usually containing an acid, herbs and/or spices, in which raw foods (typically meat, poultry, fish, shellfish or vegetables) are soaked or coated to absorb flavors and become tender before cooking or serving.

Marinara (mah-ree-NAIR-uh)

An Italian pasta sauce made from tomatoes, garlic, onions and oregano.

Marjoram (MAHR-juhr-uhm)

An herb and member of the mint family native to the Mediterranean region; it has short, oval, pale green leaves, a sweet flavor reminiscent of thyme and oregano and a strong aroma; also known as sweet marjoram and knotted marjoram.

Marlborough Pie

An applesauce custard pie flavored with nutmeg and sherry.

Marmalade (MAHR-mah-laid)

A citrus jelly that also contains unpeeled slices of citrus fruit.

Marrying

1. The process or concept of combining (serving or cooking) foods with complementary or contrasting flavors, aromas, textures, shapes and/or colors to achieve a more balanced or interesting flavor, dish or presentation.
2. The process or concept of combining (serving) foods with a specific wine to achieve a complementary or contrasting flavor combination.
3. The process or concept of mixing together different grape varieties in a must to obtain a better balance of body, aroma, acidity and flavor in the resulting wine.
4. The practice of combining opened containers of the same foods or beverages into one container.

Marsala (mar-SAH-lah)

An Italian fortified white wine made from Catarratto, Grillo and Inzolia grapes; it has an amber to brown color and is available in three styles: fine (the sweetest), mosto cotto (with a caramelized flavor) and superiore (the driest, aged for at least 2 years in casks).

Marshmallow

1. A perennial herb with a yellow, branched root, a leafy stem with toothed leaves and white or pinkish flowers; the leaves and flowers are used for medicinal, ornamental and culinary purposes; the root has a slightly sweet flavor and is cooked like a root vegetable; the mucilage from the roots was used to make the spongy sweets known as marshmallows.
2. A light, spongy confection made with egg whites, corn syrup and gum arabic or gelatin and formed into a small pillow-shaped candy.

Marzipan (MAHR-zih-pan)

A sweet, pliable paste made of ground almonds, sugar and egg whites; often colored and shaped into three-dimensional decorations or used as a candy filling or cake coating.

Masa (MAH-sah)

1. Spanish for dough.
2. A Mexican dough made of dried corn kernels that have been soaked and cooked in lime water.

Masa Harina (MAH-sah ah-REE-nah)

1. Spanish for dough flour.
2. Flour made by grinding dried masa dough; used in Mexican and U.S. cuisines for breads, tortillas, tamales and other foods.

Masala (ma-SAH-la)

Hindi for spice, spices, spice blend and blend of seasonings.

Mascarpone (mas-cahr-POHN-ay)

A soft, double or triple cream cheese made in Switzerland and Italy's Lombardy and Tuscany regions from cow's milk; it has an ivory color and a sweet, slightly acidic flavor and is often blended with either sweet or savory flavorings.

Mason Jar

A glass jar with a removable threaded lid and rubber gasket designed to keep the contents airtight and prevent spoilage; it is used for preserving foods.

Matzo; Matzoh (MAHT-suh)

A thin, brittle, unleavened bread made with only water and flour and traditionally eaten during the Jewish Passover holiday; it can be ground into meal and used for matzo balls, pancakes and other dishes.

Maui Onion

A large onion with a golden yellow outer layer, a moist white flesh and a mild, sweet flavor; grown in the delimited area of Maui, Hawaii.

Mayonnaise

A cold, thick, creamy sauce consisting of oil and vinegar emulsified with egg yolks; used as a spread or base for a salad dressing or dip.

McIntosh Apple

A medium-sized apple with red-striped green or yellow skin, a soft, juicy flesh and a sweet-tart flavor; and all-purpose apple, it tends to fall apart when cooked.

Mealy

Having a texture similar to meal: dry, grainy, crumbly, powdery and/or soft.

Meat Grinder; Meat Mincer

A tool used to grind meat; the meat is placed in a hopper and forced through a rotating blade, then through a perforated disk (various sizes are available) and extruded; manual or electric, it can be fitted with attachments.

Meatloaf

A loaf-shaped mixture of ground meat or poultry, seasonings and usually onions, bound with bread crumbs and/or eggs and baked; served hot or cold.

Meat Pounder

A metal tool used for flattening and tenderizing meat; it has a flat, broad face with a 5- x 4- in. striking surface and weighs 1.5-7 lb.

Meat Tenderizer

A preparation of enzymes applied to meat before cooking to help break down connective tissues; unlike a marinade which can contain a meat tenderizer, it is not intended to add flavor.

Medallion

A small, round piece of meat or fish.

Melba Toast

Very thin slices of white bread baked in a low oven until golden brown and very crisp.

Melon Baller

A tool used to scoop smooth or fluted spheres or ovoids from melons, cucumbers or other foods; available with a single scoop on a handle or a handle with a scoop at either end, one larger than the other.

Melting

The process by which certain foods, especially those high in fat, gradually soften and then liquefy when heated.

Meringue

A mixture of stiffly beaten egg whites and sugar; depending on the ratio of sugar to egg whites, a meringue may be soft (used as a fluffy topping for pies or cakes) or hard (baked into crisp cookies, disks or shells for use in pastries and desserts).

Meringue Powder

A fine, white powder made with dried egg whites, sugar and gum; used to replace fresh egg whites when making icings and meringues.

Merlot (mair-lo)

1. A red wine grape grown in France, Italy, California and other regions; it is often used as a blending grape with Cabernet to add softness, fruit and suppleness.
2. A red wine made from this grape; it is generally soft, with a dark, rich color and an earthy, fruity flavor.

Mesclun (MEHS-kluhn)

A mixture of several kinds of salad greens, especially baby lettuces; although there is no set standard, the mixture usually includes baby red romaine, endive, mache, oak leaf, radicchio and rocket, among others.

Mesquite (meh-SKEET)

A hardwood tree native to the American Southwest and Mexico; when burned for cooking or smoking foods, it imparts a distinctive aroma and a slightly sweet flavor.

Meter (m)

The basic measure of length in the metric system; 1 m equals 39.37 in.

Mexican Coffee

A cocktail made of tequila, Kahlua or sugar syrup and strong hot black coffee; served in a large mug and garnished with whipped cream.

Mexican Wedding Cookies

Small, round, buttery cookies made with ground nuts and rolled in confectioners' sugar after baking; also known as Russian tea cakes.

Mezzaluna (mehz-zuh-LOO-nuh)

A two-handled knife with one or more thick, crescent-shaped blades used to chop or mince vegetables; also known as a mincing knife.

Microwave Cooking

A heating method that uses radiation generated by a special oven to penetrate the food; it agitates water molecules, creating friction and heat; this energy then spreads throughout the food by conduction (any by convection in liquids).

Migas (MEE-gahth)

1. A Spanish dish consisting of small squares of bread soaked in milk and fried in oil.
2. Spanish for bread crumbs.

Milanaise, Sauce

A French compound sauce made from a demi-glaze flavored with tomatoes and garlic and garnished with mushrooms.

Milano (me-LAHN-noh)

A soft Bel Paese-style cheese made in Lombardy, Italy, from cow's milk; also known as Bella Milano.

Milk, Sweetened Condensed

A thick, sweet, slightly caramel-flavored milk product made from sweetened whole milk from which 60% of the water has been evaporated; usually sold canned, it cannot generally be substituted for whole or evaporated milk because of the sugar; also known as condensed milk.

Milk Chocolate

Sweetened chocolate containing not less than 12% milk solids and not less than 10% chocolate liquor; used for candies, creams and confections.

Mill

1. To grind, pulverize or break down into smaller particles.
2. To agitate or stir until foamy.
3. A building equipped with machinery for grinding grain into flour or meal; the device that does so.
4. A device that reduces a solid or coarse substance into pulp or minute grains by crushing, grinding or pressing.
5. A device that releases the juice of fruits and vegetables by pressing or grinding.

Mimosa (mih-MOH-suh)

1. A cocktail made of equal parts orange juice and sparkling wine, served cold.
2. A garnish of finely chopped hard-cooked egg yolk; so named because of its resemblance to the yellow mimosa flower.

Mince

To cut or chop a food finely.

Mincemeat

A rich, finely chopped mixture of dried fruit, nuts, beef suet, spices and rum or brandy; used as a filling for pies, tarts and cookies; traditionally, lean meat was included in the mixture.

Minestrone (mee-ness-TROH-nay)

Italian for big soup and used to describe a vegetable soup flavored with herbs and sometimes garnished with pasta; there are variations made with rice, bacon, tomatoes, sage and cheese, with navy beans and with beans, sauerkraut, potatoes, cumin seeds and garlic.

Mint

1. A large family of herbs known for their aromatic foliage, many of which have flavors and/or aromas reminiscent of fruits and other flavorings.
2. A candy flavored with mint, often used as a breath freshener; it can be a hard candy or a soft patty with a hard candy or chocolate coating.

Mirepoix (meer-pwa)

A mixture of coarsley chopped onions, carrots and celery used to flavor stocks, stews and other foods; generally, a mixture of 50% onions, 25% carrots and 25% celery, by weight, is used.

Good cooking begins with good preparation. Let me show you how to become a gourmet cook!

Mise En Place (meez ahn plahs)

French for putting in place and used to describe the preparation and assembly of all necessary ingredients and equipment for cooking.

Miso (ME-so)

A thick paste made by salting and fermenting soybeans and rice or barley and then inoculating the mixture with yeast; it is used in Japanese cuisines as a flavoring and thickener; the lighter the color, the sweeter the flavor.

Mission Fig

A fig with a purple-black skin; it was brought to California by Franciscan missionaries from Spain; also known as a black Mission fig.

Mix

1. To combine ingredients in such a way that they are evenly dispersed throughout the mixture.
2. To create or form something by combining ingredients.
3. A mixture of ingredients that usually requires only the addition of water and/or yeast to produce a batter or dough. 2. A commercially packaged mixture of ingredients that usually requires only the addition of a liquid and/or a fresh product such as eggs, meat or fish and heating to produce a completed dish.

Mocha (moh-kah)

A flavor created by combining coffee and chocolate, widely used in pastries and confections.

Mocktail

A cocktail prepared without the customary alcoholic beverages; also known as a virgin drink.

Modeling Chocolate

A stiff dough made with melted chocolate and glucose or corn syrup; it is used for creating pastry decorations and garnishes.

Moist-Heat Cooking Methods

Cooking methods, principally simmering, poaching, boiling and steaming, that use water or steam to transfer heat through convection; moist-heat cooking methods are used to emphasize the natural flavors of foods.

Mojo Criollo

A citrus and herb marinade used in Latino cuisines; several bottled brands are available from Hispanic markets.

Molasses

1. A thick, sweet, brownish-black liquid that is a by-product of sugar refining; used in breads, cookies and pastries for its distinctive, slightly bitter flavor and dark color.
2. A syrup made from boiling down sweet vegetable or fruit juices.

Molasses, Blackstrap

A molasses removed after the third boiling of the sugarcane in the sugar-refining process; darker, thicker and less sweet than light molasses, it is generally used as a flavoring.

Mold

1. To shape a food by using a vessel.
2. A vessel into which foods are placed to take on the container's shape; molds are available in a wide range of shapes and sizes, many of which are associated with a particular dish.
3. A food shaped by such a vessel.

Mole

A Mexican sauce usually served with poultry; it consists of onions, garlic, chiles, ground pumpkin or sesame seeds and Mexican chocolate.

Mollusks

One of the principal classes for shellfish; they are characterized by a soft, unsegmented body with no internal skeleton; includes univalves, bivalves and cephalopods.

Monkey Bread

A sweet yeast bread made by piling small balls of dough in a tube pan; raisins, nuts, sugar and cinnamon are usually added, and then the dough is allowed to rise; after baking, the mounds can be pulled apart for service.

Monterey Jack

A cooked and pressed cheese traditionally made in Monterey, California, from whole, skimmed or partly skimmed cow's milk; it has an ivory color, a semisoft texture and a rather bland flavor (varieties flavored with peppercorns, spices, herbs or jalapenos are available); it is high in moisture and melts easily; also known as Jack or California Jack, especially if not produced near Monterey.

Monter Au Beurre (mohn-tay ah burr)

To finish a sauce by swirling or whisking in butter (raw or compound) until it is melted; used to give sauces shine, flavor and richness.

Montrachet (mohn-truh-SHAY)

A soft cheese made in France's Burgundy region from goat's milk; it has a creamy texture and a mild, tangy flavor; usually sold in white logs, sometimes covered with a gray, salted ash.

Moo Goo Goi Pan (moo goo gahi pan)

A Chinese dish of boneless chicken stir-fried with mushrooms and flavored with garlic and ginger.

Moon Pie

The proprietary name for a confection that consists of two large, round, flat cookies with a marshmallow filling and chocolate or other flavored coating.

Mopping Sauce

Liquids brushed on meat during barbecuing to add flavor and moisture; the sauce is usually applied with a small, moplike cotton utensil.

Mornay, Sauce (mor-nay)

A French sauce made by adding grated cheese to a basic white sauce; served with fish, shellfish, vegetables and chicken.

Mortar and Pestle

A tool, usually made of stone, wood or ceramic, used for grinding foods; the bat-shaped pestle presses and rotates the food against the sides of the bowl-shaped mortar.

Mousse (moos)

1. French for foam.
2. French for the head that forms on sparkling wine or beer.
3. A soft, creamy food, either sweet or savory, lightened by adding whipped cream, beaten egg whites or both.

Mousseline (moos-uh-leen)

1. A delicately flavored forcemeat based on white meat, fish or shellfish lightened with cream and egg whites.
2. A sauce or cream lightened by folding in whipped cream.
3. A tall cylinder of brioche bread, usually baked in a coffee can or similar mold.

Mozzarella (maht-suh-REHL-lah)

1. A southern Italian pasta filata cheese, originally made from water buffalo's milk but now also from cow's milk; it has a white color and a mild, delicate flavor; used mostly for cooking.
2. An American version usually made from cow's milk; it is drier and stringier than the fresh water buffalo's milk variety and becomes very elastic when melted; also known as pizza cheese.

Mud Pie

A dessert that consists of a chocolate cookie crust filled with chocolate, vanilla and coffee ice cream and drizzled with chocolate sauce.

Muenster (MUHN-stuhr)

Munster cheese produced in the United States or other areas outside France's Alsace region; it has a light yellow interior, an orange rind and a bland flavor.

Muesli (MYOOS-lee)

A breakfast cereal made from raw or toasted cereal grains, dried fruits, nuts and dried milk solids and usually eaten with milk or yogurt; sometimes known as granola.

Muffin

1. To give someone a gift basket containing muffins and/or other baked goods.
2. A tender quick bread baked in small, cup-shaped pans; the batter is often flavored with nuts or fruit.
3. An English muffin.
4. In Great Britain, a small yeast-leavened product baked on a griddle.

Muffuletta (muhf-fuh-LEHT-tuh)

A New Orleans hero-style sandwich consisting of a round loaf of Italian bread that is split and filled with layers of provolone, salami and ham and topped with a mixture of chopped green olives, pimientos, celery, garlic, capers, oregano, olive oil and red wine vinegar.

Mull

To heat a beverage such as wine, cider or beer with herbs, spices, fruit and sugar and serve it hot.

Mulled Cider

A beverage made of hot apple cider, brown sugar, allspice berries, cloves, cinnamon and dried apple rings.

Mulligan Stew (MUHL-ee-gahn)

A stew of various meats, potatoes and vegetables.

Munster

A semisoft cheese made in France's Alsace region from cow's milk; it has a smooth, yellow interior with small holes, a red or orange rind and a flavor that ranges from mild when young to assertive when old.

Muscat (mus-cat)

1. A grape grown throughout the Mediterranean region, California and Australia and used for eating out of hand, raisins and wine making.
2. A wine made from this grape; it can range from pale, delicate, fruity and low in alcohol to dark amber, sweet and fortified.

Mushrooms

Any of many species of cultivated or wild fleshy fungus, usually consisting of a stem, cap and mycelium; available fresh or dried and eaten raw, reconstituted or cooked.

Muskmelon

A category of melons characterized by a dense, fragrant flesh, a central fibrous seed cavity, a hard rind that can be netted or smooth, rind colors that include ivory, yellow, lime green and salmon; also known as sweet melon.

Musli (MYOOS-lee)

A breakfast cereal made from raw or toasted cereals, dried fruits, nuts, bran, wheat germ, sugar and dried milk solids and usually eaten with milk or yogurt; sometimes imprecisely known as granola.

Mussels

Any of several varieties of bivalve mollusks found in the shallow waters of the Atlantic and Pacific Oceans and Mediterranean Sea; they generally have a dark blue shell with a violet interior, an average length of 2-3 in. and tough meat with a slightly sweet flavor; significant varieties include blue mussels and greenshell mussels.

Mustard, American

A smooth, somewhat runny prepared mustard made from white or yellow mustard seeds, sugar, vinegar and turmeric; it has a mild, slightly sharp flavor and a bright yellow color; also known as ballpark mustard.

Mustard, Ground

A blend of finely ground mustard seeds; it has a bright yellow color; also known as powdered mustard and dry mustard.

Mustard, Whole Grain

A coarse prepared mustard made from ground and slightly crushed whole mustard seeds; it has a hot, earthy, nutty flavor.

Mustard Greens

The large, dark green leaves of the mustard plant; they have a peppery, pungent flavor.

Mustard Seeds

The seeds of three different varieties of mustard plants; all are small, hard spheres with a bitter flavor and no aroma; white and yellow seeds have the mildest flavor, and black seeds have the strongest flavor; brown seeds are moderately hot and generally have their husks attached; fine to coarsely ground mustard seeds are used for the condiment prepared mustard or as a spice.

Mutton

The meat of sheep slaughtered after they reach the age of one year.

Nacho

A Mexican and American Southwest snack of a crisp tortilla or tortilla chips topped with melted cheese and chiles, sometimes with salsa, sour cream, refried beans or other garnishes.

Nage, A’la (Nahj, Ah lah)

A French preparation method, especially for shellfish; the principal items are cooked in a court bouillon flavored with herbs and are then served with the bouillon, either hot or cold.

Napa Cabbage

A member of the cabbage family with a stout, elongated head of relatively tightly packed, firm, crinkly, pale yellow-green leaves with a thick white center vein and a mild, delicate flavor; also known as chard cabbage. Chinese cabbage and snow cabbage.

Napa Valley

A grape-growing and wine-producing region located in Napa County, near San Francisco, that incorporates nearly the entire county; the principal grapes grown are Cabernet Sauvignon and Chardonnay and, to a lesser extent, Merlot, Pinot Noir, Sauvignon Blanc, Johannisberg Riesling, Zinfandel and Chenin Blanc.

Napoleon

A French pastry made with rectangular sheets of puff pastry layered with pastry cream, whipped cream and fruit or chocolate ganache, the top is then dusted with powdered sugar or coated with fondant glaze; also known as mille-feuille.

Nappe (Nap)

To coat food with sauce. The consistency of a liquid, usually a sauce, that will coat the back of a spoon.

Nasturtium

An annual or perennial herb. The leaves have a peppery flavor and can be used like watercress; the yellow-to rust colored flowers also have a peppery flavor and can be used in salads, as a flavoring or garnish, and the immature flower buds can be pickled and used like capers.

Navarin

A brown ragout generally made with turnips, other root vegetables, onions, peas and lamb.

Navel Orange

A variety of large orange with a thick, bright orange rind, an orange meaty flesh, a sweet, citrusy flavor and few if any seeds.

Navy Bean

A variety of kidney bean; small and ovoid with a white skin and flesh; a staple of the U.S. Navy since the 1880’s, it is also known as the beautiful bean, Boston bean and Yankee bean.

Nectar

A sugary liquid secreted by many flowers and attractive to bees. In the United States, undiluted fruit juice or a mixture of fruit juices. In France, the diluted, sweetened juice of peaches, apricots, guavas, black currants or other fruits, the juice of which would be too thick or too tart to drink straight.

Nectarine

A medium-sized stone fruit with a smooth red and yellow skin, a firm yellowish-pink flesh and a peachy flavor with undertones of almond; available as freestone and clingstone.

Needling

A process used to tenderize meat; the meat is penetrated by closely spaced, thin blades with sharp points, the muscle fibers are thus cut into shorter lengths; also known as pinning.

Neufchatel (noo-shuh-TELL)

A soft, unripened cheese made in France’s Normandy region from cow’s , milk (the milkfat content varies); it has a white color and a slightly salty flavor that becomes more pungent as it ages; sold as small cylinders, rectangles or hearts. An American cheese made from pasteurized milk or a mixture of pasteurized milk and cream; similar to cream cheese and smoother than its French inspiration.

New American Cuisine

A late-20th-century movement that began in California but has spread across the United States; it stresses the use of fresh, locally grown, seasonal produce and high-quality ingredients simply prepared in a fashion that preserves and emphasizes natural flavors.

New Brunswick Stew

A Canadian casserole of roasted lamb or beef, smoked ham, string beans, wax beans, new potatoes, onions, green peas and carrots cooked in the oven.

Newburg

A dish consisting of cooked shellfish (lobster, shrimp or crab) in a rich sauce of cream and egg yolks flavored with sherry; usually served over toast points.

New England Chowder

A fish, clam or corn chowder containing salt port, potatoes and onions.

New Mexico Red Chile, Dried

A dried New Mexico red chile; it has a dark red to brown color and a medium hot to hot flavor; available as crushed flakes or powder; also known as chile Colorado and dried California chile.

New Mexico Red Chile, Fresh

A ripened New Mexico green chile; it has a dark red color, a thick flesh and a medium to medium hot, sweet flavor.

New Potato

A small, immature red potato.

Nibs

Cleaned, roasted cocoa kernels that are ready for processing. See chocolate-making process.

Nicoise

A tiny black olive native to the Mediterranean region.

Nicoise, Salad

A salad from Nice, France, consisting of tomatoes, green beans, black olives, tuna, hard-cooked eggs and herbs, dressed with olive oil and garlic.

Nog

Generic term for eggnog or any other drink made with beaten egg, milk and spirits. A traditional English term for strong ale.

Nondairy Creamer

A product used to lighten and dilute coffee and tea; made from a hydrogenated oil or saturated fat such as coconut or palm oil, sweeteners, preservatives and emulsifiers; it is available in powdered, liquid or frozen form; also known as coffee whitener.

Nonreactive

A term used to describe cooking and serving utensils made of materials that do not react with acids and brine (a salt and water solution) to discolor foods or form toxic substances; nonreactive saucepans and pots include all of those with undamaged nonstick interiors, plus pots and pans made from flameproof glass, glass ceramic, stainless steel, enameled steel and enameled iron; uncoated iron and copper form toxic substances when used for cooking high-acid foods; uncoated aluminum darkens some fruits and may become pitted if salty mixtures are left standing in them.

Nonstick Plastic; Nonstick Coating; Nonstick Finish

A polymer such as polytetrafluoroethylene (PTFE) that is applied to the surface of some cookware; it provides a slippery, nonreactive finish that prevents foods from sticking and allows the use of less fat; easily scratched.

Noodles

Ribbons of various lengths, widths and thicknesses made from a dough of wheat flour, water and egg (or egg yolks) and generally boiled; also known as egg noodles.

Nori (NOH-ree)

Dark green, purple or black paper-thin sheets of dried seaweed with a sweet, salty ocean flavor; used in Japanese cuisine to wrap sushi or as a garnish or flavoring.

Nose

A wine-tasting term for a wine’s bouquet or aroma. A tasting term for a person with a highly developed and discerning sense of smell.

Nougat (noo-guht)

A French confection made with a cooked sugar or honey syrup mixed with roasted nuts and candied fruit; sometimes the confection is made with egg whites, which produce a white, chewy, taffylike candy.

Nut

The edible single-seed kernel (the meat) of a fruit surrounded by a hard shell (e.g.hazelnut); it has high protein and fat contents and is used for snacking or to provide flavor and texture to foods.

Nutella

The proprietary name for a paste made from hazelnuts, cocoa and sugar; it is used as a spread for bread or toast and as a flavoring for pastries and confections.

Nut Flour

A flour made of finely ground nuts and used in certain cakes and other pastries.

Nut Meat; nutmeat

The edible kernel of a nut.

Nutmeg

The hard seed of a yellow fruit from a tree (Myristica frangrans) native to the East Indies; it has an oval shape, a smooth texture and a strong, sweet aroma and flavor; used ground (grated) in sweet and savory dishes.

Nutmeg Grater

A grater used for reducing a whole nutmeg to a powder; the grating surface can be flat or convex.

Nutty

A food containing an abundance of nuts or having the pronounced flavor of nuts. A cheese-tasting term for a cheese with a flavor reminiscent of nuts, especially hazelnuts or walnuts. A wine-tasting term for the characteristic nutlike aroma and flavor of Madeira, Marsala, sherry, Vin Santo or wines that have oxidized.

Oaky

A wine-tasting term for the characteristic toasty or spicy, vanilla-like aroma and flavor of a wine that has been aged in oak barrels; a moderate amount is desirable, an excessive amount is not.

Oatmeal

Coarsely ground oats that are cooked as a hot cereal and used in baking.

Oats

A cereal grass (Avena sativa) with a highly nutritious grain kernel.

Oats, Instant

Rolled oats that have been partially cooked and then dried before rolling.

Oats, Quick-Cooking

Rolled oats cut into smaller pieces to reduce cooking time.

Oats, Rolled

Steamed oat groats rolled into flat flakes; also known as old-fashioned oats.

Oblique Cuts

Also known as roll cuts; small pieces of food, usually vegetables, with two angle-cut sides.

Octopus

Any of several varieties of cephalopod mollusks found in the Atlantic and Pacific Oceans and the Mediterranean Sea; generally, they have a large head and tentacles but no cuttlebone; the skin is gray when raw and turns purple when cooked and the lean, white flesh has a firm, somewhat rubbery texture and a mild flavor; also known as devilfish.

Offset Spatula

A tool with a flat, unsharpened stainless steel blade with a bend or step near the handle, forming a Z shape; the end of the blade is rounded and blunt; available in a variety of lengths and widths; used for spreading batter, filling and frosting cakes and pastries and moving items from one place to another, depending on the size of the blade, an offset spatula may also be referred to as a grill spatula or a cake spatula.

Oignon Pique (ohn-nawng pee-KAY)

French for "pricked onion"; a bay leaf tacked with a clove to a peeled onion; used to flavor sauces and soups.

Oils

Fats (generally derived from plants) that are liquid at room temperature.

Oily

A tasting term used to describe the greasy surface of some foods, created by excessive use of oil in their preparation or the presence of natural oils (e.g.,hard cheeses).

Okra

The seed pod of a tropical plant (Abelmoschus esculentus) of the hollyhock family native to Africa; the oblong, tapering pod has ridged green skin and a flavor reminiscent of asparagus and is used like a vegetable in African and southern U.S. cuisines; because it develops a gelatinous texture if cooked for long periods, it is also used as a thickener; also known as gumbo and ladies’ fingers.

Old Bay Seasoning

The proprietary name of a spice blend containing celery salt, dry mustard, paprika and other flavorings; used in shellfish preparations.

Olive

The small fruit of a tree (Olea europaea) native to the Mediterranean region; it has a single pit, a high oil content, a green color before ripening and a green or black color after ripening and an inedibly bitter flavor when raw; it is eaten on its own after washing, soaking and pickling or pressed for oil; available in a range of sizes, including (from smallest to largest) medium, colossal, supercolossal and jumbo.

Olive Oil

An oil obtained by pressing tree-ripened olives; it 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, Extra Virgin

Olive oil produced from the first cold pressing, the finest and fruitiest; it has a pale straw to bright green color and not more than 1% acid.

Olive Oil, Light

An olive oil resulting from the last pressing; it has a very mild flavor, light color, high smoke point and up to 3% acid.

Olive Oil, Pure

An olive oil that has been cleaned, filtered and stripped of much of its flavor and color by using heat and mechanical devices during the refining process; it has up to 3% acid.

Olive Oil, Virgin

Olive oil with 2% acid; it has a less fruity flavor than extra virgin olive oil and a pale yellow to medium yellow-green color.

Omelet; Omelette (AHM-leht)

A dish made from beaten eggs, seasonings and sometimes milk or water, cooked in butter until firm; it can be plain or filled with sweet or savory fillings and served flat or folded.

Omelet Pan

A shallow pan with gently curved sides, a flat bottom and a single long handle; available with a nonstick surface and in 6-to 10-in. diameters.

One-Two-Three-Four Cake

A simple American yellow cake with a recipe that is easy to remember: 1 cup shortening, 2 cups sugar, 3 cups flour and 4 eggs plus flavoring and leavening.

Onion

1. Any of a variety of strongly aromatic and flavored bulbous vegetables of the lily family (genus Allium) and native to central Asia; flavors range from relatively sweet to strongly pungent, the color of the outer papery layer ranges from white to yellow to red, the shape ranges from spherical to ovoid and sizes vary depending on the variety (larger onions tend to be sweeter and milder); an onion can be eaten raw, cooked like a vegetable or used as a flavoring.
2. Commonly, a medium-sized to large spherical to slightly ovoid onion (Allium cepa) with a bright golden yellow outer layer, crisp white flesh and strong, pungent flavor; also known as a yellow onion.

Onion Flakes

Onions that have been dried and cut into flakes.

Onion Pique (ohn-nawng peeKAY)

French for "pricked onion"; a bay leaf tacked with a clove to a peeled onion; used to flavor sauces and soups.

Onion Powder

Dehydrated grated onions.

Onion Salt

A mixture of dried powdered onions and salt.

On The Half Shell

Raw shellfish served in their bottom shell, usually on a bed of crushed ice with lemon juice, cocktail sauce, horseradish, ketchup or other condiments.

Opaque

Not transparent. A beer- and wine- tasting term for a product such as a stout or a dark red wine through which light does not penetrate.

Open-Faced Sandwich

A slice of bread topped with foods such as cheese, cucumbers, sliced meats and so on; served cold or hot (it is usually heated by pouring hot gravy over it).

Organic

1. Traditionally used to describe the class of compounds found in or derived from plants or animals; now also included are all other carbon compounds.
2. Foods, usually plant foods sold fresh or minimally processed, that are grown without chemicals or other incidental food additives such as pesticides.

Organic Farming

A method of farming that does not rely on synthetic pesticides, fungicides, herbicides or fertilizers.

Orzo

Italian for barley and used to describe rice-shaped pasta

Osetra

A very flavorful caviar; the medium-sized crispy eggs are golden yellow to brown and quite oily.

Osso Buco; Ossobuco (AW-soh BOO-koh)

An Italian dish consisting of veal shanks braised in olive oil, white wine, stock, onions, tomatoes, garlic, carrots, celery and lemon peel, garnished with gremolada and served with risotto.

Ostrich

A large flightless bird native to Africa; its meat is lean and purple, turning brown when cooked, and has a flavor similar to that of lean beef.

Oven-Dried Tomato

A tomato that has been dried in an oven; it has a dark red color, a chewy texture and a flavor that is not quite as strong as that of a sun-dried tomato.

Oven Frying

A method of frying without turning; the food usually meat, is dredged in flour, rolled in melted fat, placed on a baking sheet and baked in a hot oven; also known as ovenizing.

Ovenproof

A description for a baking dish or other item of cookware, usually made of glass, pottery or ceramics, that can withstand an oven’s high temperatures.

Oven Spring

The rapid rise of yeast goods in a hot oven, resulting from the production and expansion of trapped gases.

Ovenware

Heat-resistant dishes of glass, pottery or ceramics used for baking and serving foods.

Overproof

To allow a yeast dough to rise (ferment) too long.

Oxidation

1. A chemical reaction between a substance and oxygen; it changes the nature of the substance, usually to its detriment.
2. An energy-releasing metabolic process during which a nutrient breaks down and its components combine with oxygen.

Oxtail

A fabricated cut of the beef primal round or veal primal leg; it is a portion of the tail and contains many bones but is quite flavorful.

Oyster

A member of a large family of bivalve mollusks found in saltwater regions worldwide; generally, they have a rough gray shell (the top shell is flat and the bottom is somewhat convex) and a grayish tan flesh with a soft texture and briny flavor; they are eaten raw or cooked; there are four principal types of domestic oysters: Atlantic oysters, European flat oysters, Olympia oysters and Pacific oysters.

Oyster Cracker

A small, round, slightly hard cracker; it is traditionally served with oyster stew.

Oyster Knife

A knife used to pry open oyster shells; it has a fat, 3-in.-long, pointed, arrow shaped blade and usually a protective flange for the hand; also known as a shucking knife.

Oysters Rockefeller

An American dish of oysters served hot on the half shell with a topping of spinach, bread crumbs and seasonings.

Paella (pah-AY-lyah)

A rustic Spanish dish of rice, vegetables, sausages, poultry, fish and shellfish seasoned with saffron.

Paella Pan

A wide, shallow pan with slightly sloping sides and two handles; often made of metal or earthenware, it is used for cooking paella.

Paiola (pah-ee-oh-lah)

A Portuguese sausage made with pork and fat and seasoned with paprika, pepper and garlic.

Panada; Panade

1. Something other than fat added to a forcemeat to enhance smoothness, aid emulsification or both; it is often béchamel, rice or crustless white bread soaked in milk.
2. A mixture for binding stuffings and dumplings, notably quenelles; it is often choux pastry, bread crumbs, fangipane, pureed potatoes or rice.

Pan-Broiling

A dry-heat cooking method that uses conduction to transfer heat to food resting directly on a cooking surface; no fat is used and the food remains uncovered.

Pancake

A flat, round, leavened bread cooked on a griddle and served with butter and sweet syrup, especially for breakfast; also known as griddle cake and flapjack.

Pancetta (pan-Cheh-tuh)

An Italian pork belly bacon cured with salt, pepper and other spices (it is not smoked); available rolled into a cylinder and used to flavor items such as pasta dishes, sauces and forcemeats.

Pandoro

An Italian Christmas bread from Verona; similar to panettone and baked in a star-shaped mold; the eggs and butter give it a golden color.

Pan-Dressed

A market form for fish in which the viscera, gills and scales are removed and the fins and tail are trimmed.

Pan Dulces (pahn dool-chays)

Mexican and Latin American sweet breads eaten for breakfast.

Panettone (PAH-neh-TOH-nay)

A sweet Italian yeast bread filled with raisins, candied citrus peel and pine nuts; traditionally baked in a rounded cylindrical mold and served as a breakfast bread or dessert.

Pan-Frying

A dry-heat cooking method in which the food is placed in a moderate amount of hot fat.

Pan Gravy

A sauce made by deglazing pan drippings from roasted meat or poultry.

Panko

Large-flaked, unseasoned Japanese bread crumbs.

Panna Cotta (PAHN-nah COTT-ta)

An Italian dessert consisting of a simple molded custard made with gelatin, usually served with fresh fruit or chocolate sauce.

Pansies

A wide variety of edible flowers (genera Achimenes and Viola) with a flavor reminiscent of grapes and used as a garnish.

Papaw

A slightly elongated and curved medium-sized fruit native to North America; it has a smooth yellowish skin, a pale yellow flesh, a custardlike texture, many seeds and a flavor and aroma reminiscent of a banana and pear.

Papaya

A large pear-shaped tropical fruit (Carica papaya); it has a yellowish skin, a juicy orange flesh (that contains papain) and a central mass of black seeds encased in a gelatinous coating; the peppery seeds are edible, and the flesh has a sweet, astringent flavor.

Papillote, en

A food (e.g., fish with a vegetable garnish) enclosed in parchment paper or a greased paper wrapper and baked; the paper envelope is usually slit open table side so that the diner can enjoy the escaping aroma.

Paprika

A blend of dried red-skinned chiles; the flavor can range from slightly sweet and mild to pungent and moderately hot and the color can range from bright red-orange to deep blood red; used in central European and Spanish cuisines as a spice and garnish; also known and Hungarian sweet pepper.

Paraffin

The wax coating applied to the rinds of some cheeses to protect the cheeses during transport and increase shelf life; generally the paraffin is red, black, yellow or clear.

Parboiling

Partially cooking a food in a boiling or simmering liquid; similar to blanching, but the cooking time is longer.

Parchment Paper

Heavy grease-resistant paper used to line cake pans or baking sheets, to wrap foods for baking en papillote and to make disposable piping bags.

Parcooking

Partially cooking a food by any cooking method.

Pare

To remove the thin outer layer of foods such as fruits (e.g.,apple) and vegetables (e.g.,potato) with a small, short-bladed knife known as a paring knife or with a vegetable peeler.

Parfait (pahr-FAY)

A dessert composed of layers of ice cream, sauce and whipped cream served in a tall, narrow glass. 2. A French frozen custard or water ice usually flavored with fruit.

Paring Knife

A small knife used for trimming and peeling produce or detail work; it has a 2- to 4-in.-long rigid blade.

Parisienne; Parisian

The smaller scoop on a two-scoop melon ball cutter; 2. Small spheres of fruit or vegetables cut with a tiny melon ball cutter.

Parker House Rolls

A white flour yeast roll shaped by folding each individual round of dough in half along an off-center crease before baking; named for the Parker House Hotel in Boston.

Parmesan (PAHR-muh-zahn)

1. A Parmigiana-Reggiano-style cheese made from cow’s milk in places other than Italy.
2. An imprecisely used term to describe any grana or grana-style grating cheese.
3. A dish whose main ingredient (e.g.,veal cutlet) is dipped in an egg mixture and then bread crumbs, Parmesan and seasonings, sautéed, and covered with a tomato sauce; sometimes a slice of mozzarella is melted on top before adding the tomato sauce.

Parmigiano-Reggiano

A hard grana cheese made in Italy’s Parma region from cow’s milk; it has a golden yellow interior, a hard, oily rind and a spicy, rich, sharp flavor; aged for 2-3 years, it is used for grating;also known as Geniune Parmigiano and Parmigiano.

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.

Parsnip

A root vegetable (Pastinaca sativa) with bright green, feathery leaves; the long, tapering root has a creamy-white skin and flesh and a slightly sweet flavor reminiscent of a carrot.

Pasilla

A name used incorrectly for the fresh poblano and its dried forms, the ancho and mulato.

Passion Fruit

A small ovoid tropical fruit (Passiflora edulis); it has a wrinkled, purple skin, a soft, golden flesh with tiny edible seeds and a tropical sweet-tart flavor; often used as a flavoring for sauces and beverages; also imprecisely known as granadilla.

Pasta

1. Italian for dough or pastry.
2. An unleavened dough formed from a liquid (eggs and/or water) mixed with a flour (wheat, buckwheat, rice or other grains or a combination of grains) and cut or extruded into tubes, ribbons and other shapes; flavorings such as herbs, spices and vegetables (e.g. tomatoes and spinach) can be added to the dough; pasta is usually boiled and served with a sauce.
3. The second course of an Italian meal, served after the antipasto.

Pasta Fork

A long, scooplike fork with 1-in-long blunt tipped prongs with slots between; used to lift and drain pasta and portion single servings of already sauced pasta; also known as a spaghetti fork or spaghetti rake.

Pasta Machine, roller-type

An electrical or manual tool with a series of smooth rollers that roll, flatten and thin pasta dough; the dough is then passed through notched rollers, which cut it into ribbons.

Pasta Pot

A tall pot with a capacity of 6-8 qt; it has a perforated basket insert that holds the pasta and, removed from the water, acts as a strainer.

Pasta Primavera

An American dish of pasta with a sauce of sautéed vegetables.

Pasteurize

To sterilize a food, especially milk, by heating it to a temperature of 140-180 F (60-82.2 C) for a short period to kill bacteria.

Pastillage (Pahst-tee-azh)

A paste made of sugar, cornstarch and gelatin; it may be cut or molded into decorative shapes.

Pastrami

A cut of beef (usually from the plate, brisket or round), rubbed with salt and a seasoning paste containing garlic, peppercorns, red pepper flakes, cinnamon, cloves and coriander seeds, then dry cured, smoked and cooked.

Pastry

1. A dough made with flour and shortening and used for the crust of pies, tarts and the like.
2. A food made with such a dough.
3. A term used broadly and imprecisely for all fancy sweet baked goods, including cakes, sweet rolls and cookies.

Pastry Bag

A cone-shaped bag with two open ends, the smaller of which can be fitted with a plastic or metal tip; the bag is filled with icing, cream, dough or batter, which is squeezed through the tip in decorative patterns or designs; available in a range of sizes and variety of materials; also known as a piping bag.

Pastry Blender

A tool with several U-shaped metal wires attached to a wooden or plastic handle; used to cut cold fat into flour.

Pastry Brush

A small brush used for applying glaze, egg wash and the like to doughs, buttering pans and brushing excess flour from dough; available in a variety of sizes, with either a round or flat head and natural or nylon bristles.

Pastry Cream

A rich, thick custard made with milk, eggs, sugar and flour or cornstarch, and cooked on the stove top; used to fill éclairs, tarts, cakes and other pastries; also known as crème patissiere

Pastry Tip

A small cone-shaped metal or plastic insert for a pastry bag; the small end of each tip is cut, bent or perforated so that the mixture forced through it will form various designs or patterns; used for piping creams, fillings, frostings and other soft mixtures into decorative shapes and patterns.

Pastry Wheel

A small tool with a thin, sharp wheel (plain or fluted) attached to a short handle; used for cutting doughs.

Pate (pah-TAY)

1. French for pie.
2. Traditionally, a fine savory meat filling wrapped in pastry, baked and served hot or cold.
3. A pork, veal, lamb, beef, game, fish, shellfish, poultry and/or vegetable forcemeat that is seasoned and baked; it is served hot or cold.

Pate A Choux (path uh SHOO)

French for cream puff dough or choux pastry.

Pate Brisee

French for a rich, flaky short dough used as a crust for sweet or savory dishes.

Pate En Croute

A pate baked in a pastry dough such as pate au pate.

Pate En Croute Mold, oval fluted

An oval metal mold with hinged sides embossed with a fluted pattern; the sides lock in place along the rim of the bottom plate and are easily removed when the pate is finished; traditionally used for meat and game pates en croute.

Pate Sucree (paht soo-kray)

A dough containing sugar that produces a very rich, crisp (not flaky) baked product; also known as sweet dough, it is used for tart shells.

Patty Melt

A dish that consists of a ground beef patty on a slice of bread, garnished with grilled onions and cheese, topped with another slice of bread and grilled until the cheese melts.

Paupiette (po-pee-et)

A thin slice of meat, poultry or fish spread with a savory stuffing and rolled, then braised or poached.

Paysanne

Foods cut into flat squares of approximately 0.5 X 0.5 in. and 0.25 in. thick (12 X 12 X 6 mm).

Peach

A medium-sized stone fruit (Prunus persica) native to China; it has a fuzzy, yellow-red skin, a pale orange, yellow or white juicy flesh surrounding a hard stone and a sweet flavor; available as clingstone and freestone.

Peach Melba

A dessert made with poached peach halves, vanilla ice cream and raspberry sauce; created by the French chef Auguste Escoffier for the opera singer Nellie Melba.

Peanut

A legume and not a true nut (Arachis hypogea); it is the plant’s nutlike seed that grows underground, the hard seed has a papery brown skin and is encased in a thin, netted tan pod; the seed is used for snacking and for making peanut butter and oil; also known as a groundnut, earthnut, gober (from Africa word nguba) and goober pea.

Peanut Butter

A paste made of ground peanuts, vegetable oil (usually hydrogenated) and salt; available in smooth and chunky styles.

Peanut Oil

A clear oil obtained by pressing peanuts; it has a delicate flavor and a high smoke point and is used as an all-purpose culinary oil.

Pear

A spherical to bell-shaped pome fruit (Pyrus communis), generally with a juicy, tender, crisp, off-white flesh, a 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 Onion

A small onion with a white to yellow outer layer, a white flesh and a mild flavor; it is usually cooked like a vegetable or used in stews and soups.

Pearl Sugar

A coarse granulated sugar used for decorating pastries and confections; also known as sanding sugar and crystal sugar.

Pear Tomato

A small pear-shaped tomato with a bright red or golden yellow color; eaten raw or used as a garnish.

Peas

The edible seeds contained within the pods of various vines of the family Leguminosae (Fabaceae); the seeds are generally shelled and the pod discarded; although available fresh, peas are usually marketed canned or frozen.

Pecan

The nut of a tree of the hickory family (Carya oliviformis) native to North America; it has a smooth, thin, hard, tan shell enclosing a bilobed, golden brown kernel with a beige flesh and a high fat content.

Pecan Pie

A dessert from the American South made with a single flaky crust filled with a very sweet, rich mixture of butter, eggs, brown sugar and pecans, then baked until firm.

Peck

A unit of volume measurement equal to ¼ bushel; in the U.S. system, it is equal to approximately 538 cu. in. or 8 dry quarts.

Pecorino

An Italian term referring to any cheese made from only ewe’s milk; most are aged have a white to pale yellow color and a sharp, pungent flavor and are classified as grana.

Pecorino Romano

A ewe’s milk Romano.

Pectin

1. A polysaccharide present in plant cell walls.
2. A gummy, water-soluble dietary fiber that can lower blood cholesterol levels by modest amounts.
3. A food additive used as a thickener in foods such as jams and jellies.

Peel

To remove rind or skin. A wooden or metal tool with a long handle and large blade used to transfer pizzas and yeast breads to and from a baking or baking sheet in the oven; also known as a baker’s peel or pizza paddle.

Peking Duck

A Mandarin Chinese dish consisting of a duck whose skin is separated from the meat by means of an air pump; the duck cavity is stuffed with a mixture of soy sauce, garlic, leeks, brown sugar and ginger, trussed and hung, coated with flour and honey and then roasted.

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.

Peperoncini (peh-peh-rohn-CHEE-neh)

Italian small, sweet, green or red peppers, usually pickled.

Peperoncino

Italian for chile pepper.

Pepper

The fruit of various member 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 and can have a flavor ranging from delicately sweet to fiery hot, the genus includes sweet peppers and hot peppers.

Peppercorn

The berry of the pepper plant (Piper nigrum), a climbing vine native to India and Indonesia; it has a brown color when fully ripened and is available in three principal varieties; black, green and white

Peppercorn, Black

A peppercorn picked when green and dried in the sun until it turns black; it has a slightly hot flavor with a hint of sweetness; whole or ground, it is the most commonly available peppercorn.

Peppercorn, Green

An unripened peppercorn that is either freeze-dried or pickled in brine or vinegar; it has a soft texture and a fresh, sour flavor similar to that of capers.

Peppercorn, White

A peppercorn allowed to ripen on the vine; the berry is then fermented and its red-brown skin removed; it has a light white-tan color and milder flavor and aroma than those of a black peppercorn; available whole or ground.

Pepper Grinder; Pepper Mill

A grinder used to crush peppercorns; many can be adjusted to produce fine to coarse granules.

Peppermint

An herb and member of the mint family (Mentha piperita); it has thin, stiff, pointed, bright green, purple-tinged leaves and a pungent, menthol flavor, used as a flavoring and garnish.

Peppermint Oil

The essential oil of peppermint; it has a sharp, menthol flavor and is used as a flavoring for sweet dishes.

Peppermint Schnapps

A mint-flavored distilled spirit; it has a lighter body than crème de menthe.

Pepperoni

A slender, firm , air-dried Italian sausage made from beef or pork, seasoned with chiles and red and black pepper.

Pepper Steak

1. Beef steak coated with coarsely ground black peppercorns; it is sautéed in butter and served with a sauce made from the drippings, stock wine and cream; sometimes flamed with brandy or Cognac.
2. A Chinese stir-fry dish consisting of beef, green pepper and onions cooked with soy sauce and other seasonings.

Pequin; Piquin

A small, conical dried chile with an orange-red color, a thin flesh and a sweet, smoky flavor.

Perishable

Foods and beverages that can spoil or deteriorate rapidly, even under appropriate storage conditions.

Pernod (pair-noh)

A French licorice-flavored pastis; similar to absinthe but made with oil of wormwood.

Perrier

The proprietary name of a French mineral water.

Persillade (payr-se-yad)

1. A food served with or containing parsley.
2. A mixture of bread crumbs, parsley and garlic used to coat meats, usually lamb.

Persimmon

A spherical fruit with a glossy yellow to bright red skin, an orange-red flesh, a jelly-like texture and a sweet flavor when ripe; also imprecisely known as kaki and Sharon fruit.

Pesto

An Italian pasta sauce made from basil, garlic, olive oil, pine nuts and Parmesan or Pecorino. 2. In the United States, a term imprecisely used to describe a sauce or spread made principally from one herb (e.g., basil or cilantro) mixed with olive oil and a sharp, hard cheese, with pine nuts sometimes added.

Petite Syrah; Petit Sirah (peh-teete sih-RAH)

1. A red wine grape planted in California; derived from the Durif variety grown in France’s Rhone Valley, it is sometimes used as a blending grape.
2. A red wine made from this grape; it generally has a full body, an intense, spicy aroma and a light to deep red color.

Petit Four

A French term for any bite-sized cake, pastry, cookie or confection served after a meal or with coffee or tea. A French confection consisting of a small piece of filled sponge cake coated with fondant icing and elaborately decorated.

Petroleum Wax

A food additive refined from petroleum and used as a chewing gum base or protective coating on cheese and raw fruits and vegetables.

Pfeffernuesse (FEF-ferr-noos)

A hard, round, spicy German Christmas cookie flavored with honey and black pepper.

Phyllo; Filo

Pastry dough made with very thin sheets of a flour-and-water mixture; several sheets are often layered with melted butter and used in sweet or savory preparations

Picante

Spanish and Portuguese for spicy.

Piccata

An Italian dish of thinly sliced chicken or veal, lightly floured, sautéed in butter and sprinkled with lemon juice.

Pickle

To preserve food in a brine or vinegar solution.

Pickling Spices

A spice blend used to flavor the solution used to pickle foods or as a seasoning; generally the blend contains whole or coarsely broken allspice, red chile flakes, bay leaves, peppercorns, mustard seeds, cardamom seeds, coriander seeds, cloves and ginger.

Pico De Gallo (PEE-koh day GI-yoh)

Spanish for rooster’s beak and used to describe a relish of finely chopped jicama, onions, bell pepper, oranges, jalapenos and cucumbers.

Pie

1. A pastry consisting of a sweet filling in a pastry crust baked in a slope-sided pan, it may have a bottom crust only or a top and bottom crust.
2. A savory meat or vegetable filled turnover or pastry.
3. A sweet fruit mixture baked in a deep dish with only a top crust (e.g., cobbler).

Pierogi (peer-OH-gee)

A Polish dish consisting of dumplings or noodles stuffed with mixtures such as pork, onions, and cottage cheese or cabbage, mushrooms, potatoes and rice and boiled, baked or fried.

Pig

The young swine of either sex weighing less than 120 lb.

Pig, Suckling

A pig slaughtered when it is 6-8 weeks old; the meat has a light-colored flesh with a succulent flavor and a tender texture.

Pigment

A substance that contributes color to a food or processed food; either naturally occurring (e.g., the yellow-orange beta-carotene pigment found in carrots) or a chemical additive.

Pigs In Blankets

1. Sausages (usually small cocktail sausages) wrapped in pie or bread dough.
2. Breakfast sausages wrapped in pancakes.

Pilaf (PEE-lahf)

A cooking method for grains; the grains are lightly sautéed in hot fat and then a hot liquid (usually stock) is added; the mixture is simmered without stirring until the liquid is absorbed.

Pimiento

A large, heart-shaped pepper with a red skin and a sweet flavor; used in paprika and to stuff olives.

Pimento cheese

Any cheese (typically cheese spreads, Neufchatel-style cheese and cream cheese) to which chopped pimientos have been added.

Pina (PEE-nayh)

Spanish for pineapple.

Pina Colada

A cocktail made of rum, pineapple juice and cream of coconut served over ice and garnished with a pineapple chunk.

Pinch

A traditional measure of volume; refers to the amount of a seasoning or other food one can hold between the thumb and forefinger, approximately 1/16 teaspoon.

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.

Pineapple Corer

A tall tool with two concentric rings with serrated teeth; as the corer is pressed down over the pineapple, one ring separates the flesh from the skin and the other separates the core from the flesh.

Pine Nut

The nut of various pine trees (genus Pinus); it has a shell that covers ivory-colored meat, a rich distinctive flavor and a high fat content; also known as a pine kernel and Indian nut.

Pink Peppercorn

The dried berry of a South American rose plant; it has a rose color and a bitter, pinelike flavor and is available dried or pickled in vinegar.

Pink Salmon

A variety of salmon found in the Pacific Ocean from California to Alaska; it has a bluish-green skin with numerous black blotches, a lean, soft pink flesh and a mild flavor and is generally used for canning; also known as a humpback salmon.

Pinot Blanc (PEE-noh BLAHN)

1. A white wine grape considered to be a true Pinot and planted in France (Alsace), Germany, Austria, Italy and California; also known as Weissburgunder (in Germany and Austria) and Pino Bianco (in Italy).
2. A white wine made from this grape; dry and crisp but with less flavor than a Chardonnay; because of its high acidity, it is suitable for making sparkling wine.

Pinot Gris (pee-noh gree)

A white wine grape grown in Italy, Germany, France and parts of central Europe; the resulting wine is generally full bodies; also known as Pinot Grigio (Italy), Tokay d’Alsace (Alsace) and Rulander (Germany).

Pinot Noir (PEE-noh n’wahr)

1. A red wine grape grown worldwide, including, France’s Champagne and Burgundy regions, Germany, Italy, central Europe, California and Oregon; also known as Spatburgunder (in Germany) and Pinot Nero (in Italy).
2. A red wine made from this grape; it has a medium to deep ruby red color and a minty or black cherry medium to deep ruby red color and a minty or black cherry aroma; also used to make a rose wine and sparkling wines.

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.

Piping

Forcing a material, such as icing, chocolate, buttercream or choux pastry, from a pastry bag in a steady and even manner to form specific shapes or decorative designs.

Piping Gel

A sweet but flavorless, colored transparent substance made from sugar, corn syrup and vegetable gum; used for decorating cakes and pastries.

Pirouettes (pir-oh-ET)

Thin wafer cookies that are curled tightly around a dowel while still hot; the ends are often dipped in melted chocolate.

Pistachio

A pale green nut (Pistacia vera) encased in a hard, tan shell that is sometimes dyed red with food coloring or blanched until white; it has a delicate, subtle flavor.

Pita; Pita Bread; Pitta; Pitah

An oval-or round-shaped, hollow Middle Eastern flatbread leavened with yeast; it is often split open or cut crosswise to form a pocket, then filled with a stuffing; also known as pocket bread.

Pith

The bitter, white membrane found in citrus fruit between the rind (zest) and the pulp.

Pitted

A fruit such as a plum or apricot that has had its pit removed.

Pitter

A tool used to remove stones from cherries and olives; it has two handles; the top one has a metal shaft and the bottom one is ring shaped and holds the fruit; when squeezed together, the shaft pushes the pit through the fruit and out the hole; also known as a stoner.

Pizza

An Italian dish consisting of a flat pie or tart made from bread dough topped with any of a variety of foods, but principally tomato sauce and cheese (often mozzarella) and baked.

Pizza Dough

A yeast dough used as the crust for pizzas; it may be thick and bready or thin and crisp.

Pizzelle (peets-TSEH-leh)

A large, crisp, round Italian cookie made from a rich batter of butter, eggs, sugar, flour and vanilla; the batter is cooked on a pizzelle iron.

Pizzelle Iron

Similar to a waffle iron, it is a tool with two embossed or intricately carved 5-in-wide disks hinged together and attached to a long handle and used to make pizelle; the iron is heated on the stove top, the batter is poured in and it is all returned to the stove to bake; the pattern imprints onto the cookies.

Plank; Planked

A method of cooking and serving meat or fish on a seasoned board; some of the wood flavor is imparted to the food.

Plantain; Plantain Banana

A starchy banana (Musa paradisiacal) with a green skin, a fairly firm pinkish flesh, a fatter, longer shape than an eating banana and a squashlike flavor; used for cooking much like a squash; also known as a cooking banana.

Plat Du Jour (pla duh zjur)

French menu term for the speciality of the day.

See my plated entrees

Plate

To place foods on a plate; it can be done with extreme care to create an appealing visual impression.

Plattar (PLAH-tar)

Small Swedish pancakes, traditionally served with lingonberries.

Pluck

To remove the feathers from poultry and gamebirds.

Plum

A small to medium-sized ovoid or spherical stone fruit (genus Prunus) that grows in clusters; it has a smooth skin that can be yellow, green, red, purple or indigo blue, a juicy flesh, a large pit and a sweet flavor.

Plump, To

A cooking technique to which dried fruit is soaked in a liquid until the fruit softens and swells slightly from absorbing the liquid.

Plum Pudding

A steamed breadlike British dessert containing spices, prunes and other dried fruit; usually served warm, flamed with rum or brandy and accompanied by hard sauce.

Plum Sauce

A spicy, fruity sauce made from plums, chiles, vinegar and sugar; used in Chinese cuisine as a dip and flavoring; also known as duck sauce.

Plum Tomato

A medium-sized ovoid tomato with a meaty flesh and a red skin (a yellow variety is also available); also known as an Italian tomato or Roma tomato.

Poaching

A moist-heat cooking method that uses convection to transfer heat from a hot (approximately 160-180F (71-82C) liquid to the food submerged in it.

Poblano (poh-BLAh-noh)

A long, tapering fresh chile with thick flesh, a medium to hot flavor and a dark green color tinged with purple or black; sometimes known imprecisely as pasilla.

Pod

The outer covering of certain seeds such as peas and beans.

Polenta (poh-LEHN-tah)

1. Italian for cornmeal.
2. An Italian dish made by cooking cornmeal with a liquid until it forms a soft mass; it is eaten hot or cooled, cut into squares and grilled or fried.

Pomegranate

A medium-sized fruit (Punica granatum) with a thin, red to pink-blushed yellow, leathery skin and many seeds encased in a pinkish translucent flesh separated by an ivory-colored, bitter membrane; the flesh has a sweet-tart flavor and the seeds are crunchy.

Pomegranate Syrup

A thick sweet-sour syrup made by boiling the juice of sour pomegranates; also known as grenadine molasses.

Popcorn

1. A variety of corn that explodes when it is exposed to dry heat (the moisture and air inside the kernel expands, forms steam, splits the hull and turns the kernel inside out); available as unpopped seeds and fully popped, plain or flavored.
2. Small pieces of battered and deep-fried shrimp, chicken, clams and the like.

Popover

A batter quick bread baked in a muffin shape; the crust is crisp and brown and the interior moist and almost hollow.

Popover Pan

A heavy baking pan used for making popovers and Yorkshire pudding; similar to a muffin pan but with deeper, tapered indentions that are spaced farther apart.

Poppy Seed

The tiny, round, hard, blue-gray seed of the poppy (genus Papaver); it has a sweet, nutty flavor and is used in baked goods or processed for oil.

Poppy Seed Oil

Oil made from poppy seeds; it has a pale color and a pleasant, delicate flavor and is used principally as an ingredient or flavoring.

Pork

The flesh of hogs, usually slaughtered under the age of 1 year.

Pork Loin Roast, full

A subprimal cut of the pork primal loin; it is a roast taken from either end of the loin or can be the entire trimmed loin.

Pork Sausage

Any of several varieties of fresh sausage made from ground pork and pork fat, typically seasoned with pepper and sage; sold as links, patties or in bulk and also available smoked.

Try my 25 Favorite Pork Tenderloin Recipes

Pork Tenderloin

A subprimal cut of the pork primal loin; it is the tender, lean tenderloin muscle and can be used as is or further fabricated into medallions.

Port

A sweet fortified wine made in northern Portugual from red and white wine grapes such as Tinta Roriz, Tinta Francisca, Tinta Cao, Touriga Nacional, Mourisco and Shite Malvasia; traditionally served with dessert or after a meal.

Portabella

A very large crimini; the mushroom has a dense texture and a rich, meaty flavor.

Porterhouse Steak

A fabricated cut of the beef primal short loin; this tender cut contains a distinctive T-shaped portion of the backbone and large portions (on either side of the center bone) of the loin eye muscle and tenderloin; also known as a king steak.

Potato

The starchy tuber of a succulent, nonwoody annual plant (Solanum tuberosum) native to the Andes Mountains; it is cooked like a vegetable, made into flour, processed for chips and used for distillation mash.

Potato, Mealy

Any of a variety of potatoes (e.g., russet) with a high starch content, low sugar content, low moisture content and thick skin; used principally for baking, deep-frying and making into whipped or pureed potato dishes; also known as a baker or starchy potato

Potato, Waxy

Any of a variety of potatoes (e.g., red potato) with a low starch content, high moisture content, high sugar content and thin skin; used principally for boiling; also known as a boiling potato.

Potato Buds

A form of dehydrated mashed potatoes; the granules or nuggets require some stirring for reconstitution.

Potato Chips

Very thinly sliced, deep-fried potatoes, usually salted; also called Saratoga chips because they were first made in Saratoga Springs, New York; also known as potato crisps.

Potato Flour

An ultrafine, soft, white powder that is the pure starch obtained by either soaking grated potatoes in water or grinding cooked, dried potatoes; used as a thickener or for baking (alone or blended with wheat flour); also called potato starch.

Potato Masher

A utensil with an inflexible zigzag wire and a wooden or metal handle; it is used to reduce high-starch vegetables such as potatoes or parsnips to a soft, fluffy mass.

Potato Nest

A dish consisting of shredded potatoes deep-fried in hot fat in a potato nest basket; it is used as a container for serving certain foods.

Potato Nest Basket

An assemblage of two wire baskets, one smaller than the other; shredded potatoes are placed in the larger basket, and the smaller basket is placed on top of the potatoes; the assemblage is submerged in hot fat and cooked; available in various sizes.

Potato Salad

A dish of cooked, sliced or diced potatoes bound with mayonnaise and flavored with ingredients such as onions, green peppers, cooked eggs, herbs and spices; usually served chilled.

Potato Salad, German

A dish of cooked, sliced or diced potatoes bound with a vinegar dressing, flavored with bacon, bacon fat and onions and served warm.

Potpie; Pot Pie

A casserole dish of meat or poultry and vegetables in a rich sauce topped with a crust and baked.

Pot Roast

To cook a piece of meat by first browning it in hot fat and then braising it in a covered pot. A subprimal cut of the beef chuck or round primals; it is usually tough and flavorful.

Pot Stickers

Small Chinese dumplings made of won ton wrappers with a meat, fish, shellfish and/or vegetable filling, either fried or browned and then cooked in a broth or steamed; usually served with dipping sauces; also generally known as Chinese dumplings.

Poultry

Any domesticated bird used for food; the USDA recognizes six kinds of poultry; chicken, duck, goose, guinea, pigeon and turkey; each includes various classes.

Pound Cake

A dense, rich cake originally made with 1 lb each of butter, flour, sugar and eggs.

Praline (PRAY-leen)

A rich, fudgelike candy made with cream, brown sugar and pecans, shaped into small flat patties; popular in Louisiana and Texas.

Prawn

1. An anadromous shrimplike crustacean with a narrower body and longer legs than a shrimp; it has an average market length of 3-4 in., firm, pearly white flesh and a sweet, delicate flavor.
2. A term used imprecisely to describe any large shrimp.

Precook

To cook a food partially or completely before using it to complete a dish.

Preheat

To bring an oven, broiler or pan to the desired temperature before putting in the food.

Preserved Lemons

Lemon slices or chunks cured in a salt-lemon juice mixture; used as an ingredient or flavoring, especially in Moroccan cuisine.

Pressed

A food from which liquids have been extracted under pressure.

Pressure Cooker

A pot with a locking lid and a valve for escaping steam, usually available in 4 to 10 qt. capacities and sometimes with a wire basket insert; food is quickly cooked and tenderized under the high heat of steam pressure.

Pressure Cooking

A method of cooking food in a pressure cooker at specific levels of pressure; the higher the pressure, the higher the temperature at which water boils; by cooking food in a liquid under pressure, the trapped steam cooks the food in less time than conventional methods of steaming.

Pretzel

A hard, crisp snack food made from a slender rope of leavened dough that is coated with salt and baked into a loose knot or stick.

Prick

To make small holes in the surface of the food, especially an unfilled pie crust.

Prickly Pear

The small barrel- or somewhat pear-shaped fruit of a species of cactus (Opuntia fiscuindica); studded with small sharp pins and stinging fibers, it has a green to purplish-red skin, a soft yellow-green to deep pink flesh with numerous black seeds, a melon-like aroma and a sweet, bland flavor.

Produce

Agricultural products such as fruits and vegetables but usually not herbs or grains.

Profiterole (pro-FEHT-uh-rohl)

1. A miniature cream puff filled with either a sweet or savory cream or custard.
2. A French dessert consisting of small cream puffs filled with pastry cream, ice cream or Chantilly cream, usually mounded into a low pyramid and topped with chocolate sauce.

Proof

To allow shaped yeast dough products to rise a final time before baking. A technique used to determine whether yeast is viable; the yeast is dissolved in a warm liquid with a small amount of sugar, then allowed to rest in a warm place for 5-10 minutes; if the mixture wells and become bubbly, the yeast is active and the mixture can be used to leaven dough.

Proof Box

A cabinet or room in which heat and humidity are controlled to create the correct environment for proofing yeast doughs.

Prosciutto (proh-SHOO-toh)

Italian for ham and used to describe a seasoned, salt cured, air-dried product that is not smoked.

Prosecoo (pro-SHE-co)

An Italian white wine grape grown in the Veneto region. 2. The wine made from this grape can be still, frizzante or spumante; all three can be dry or amabile.

Proteins

A group of compounds composed of oxygen, hydrogen, carbon and nitrogen atoms necessary for manufacturing, maintaining and repairing body tissues and as an alternative source of energy (4 calories per gram); protein chains are constructed of various combinations of amino acids.

Provolone

An Italian pasta filata cheese traditionally made from water buffalo’s milk but now also cow’s milk; it has a light ivory color, a mild, mellow flavor and a smooth texture that cuts with crumbling; shapes include a sausage, squat pear and piglet.

Prune

1. A dried red or purple plum.
2. A variety of plum grown in Italy.
3. French for plum.

Pudding

1. A soft, creamy cooked dessert made with eggs, milk, sugar and flavorings and thickened with flour or another starch.
2. The dessert course of a British meal.

Pudding Mold, steamed

A bucket-shaped mold with plain or fluted sides and a central tube; the lid is clamped in place and has a handle on top; used for steaming puddings.

Puff Pastry

A rich flaky pastry made by enclosing fat, usually butter, in a sheet of dough, rolling the dough out, and continuing to fold and roll the dough until many thin layers of fat and dough are created; as it bakes, the layers rise and separate slightly, due to the steam released by the fat; it is used in many preparations, both sweet and savory (e.g., napoleons, palmiers, tart shells, vol-au-vents and fleurons); also known as pasta sfogliata and pate feuilletee.

Pulled Meat

Shredded cooked meat, usually barbecued or roasted beef or pork, torn from a larger cooked cut such as a shoulder, it is typically used for sandwiches.

Pulled Sugar

Sugar cooked to the hard-crack stage, then kneaded and pulled by hand until it is soft and pliable enough to shape into flowers, ribbons, fruits and other decorative shapes; these decorations are assembled into elaborate centerpieces or displays or used to garnish pastries, especially fancy cakes.

Pulp

The flesh of a fruit.

Pulverized

A food that has been reduced to a powder or very fine grind.

Pumpernickel

1. Coarsely ground rye flour.
2. A coarse, dark German-style bread with a slightly sour flavor; it is made with dark rye flour and molasses; also known as Westphalian rye bread.

Pumpkin

A spherical winter squash with a flattened top and base; can range in size from small to very large and has a fluted orange shell (yellow and green varieties are also available) , a yellow to orange flesh with a mild sweet flavor and numerous flat, edible seeds.

Pumpkinseed Oil

A thick oil made in Austria from pumpkinseeds; it has a dark brown color and a slightly toasted flavor with a hint of pumpkin.

Punch Down

A folding and pressing technique used to deflate fermented yeast dough to expel and redistribute pockets of carbon dioxide and to relax the gluten.

Pungent

1. A sharp, biting, sometimes acrid or bitter aroma or flavor.
2. A wine-tasting term for a heavy, penetrating strong aroma, usually indicating a high degree of volatile acids.

Pupu Platter; Pu Pu Platter

A tray with a selection of hot and/or cold hors d’oeuvre; it is available at many Chinese and other Asian restaurants in the United States.

Pure Bar

A beverage facility that serves only nonalcoholic beverages.

Puree

To process food to achieve a smooth pulp. A food that has been processed by mashing, straining or fine chopping to achieve a smooth pulp.

Purge

The juices remaining in a package after fresh, cooked or cured meat is removed.

Purple Potato

A moderately long, slightly spherical potato with a thick purple skin and bright purple, mealy flesh; similar to a russet potato; also known as a blue potato.

Pyramid

Any cone- or pyramid-shaped object or formation used to display or present foods, especially items such as fruits or sweetmeats.

Qouzi (koo-ree)

A Middle Eastern dish consisting of a whole lamb stuffed with rice, garlic, onions, almonds, pistachios, pine nuts and cashews and flavored with baharat, turmeric, saffron, lemon juice and rosewater; a special occasion dish, it is usually roasted outdoors on a spit.

Quail, American

A small nonmigratory game bird related to the partridge family; it has 1-2 oz. of breast flesh, a light, lean flesh, a delicate texture and a sweet nutty flavor, varieties include the bobwhite, blue quail and Gambel.

Quarter

1. To cut into four equal pieces. A one-fourth portion of something (e.g., a quarter of a pound).
2. One leg plus attached parts of a four-legged animal (e.g., a hind quarter).

Quenelle (kuh-NEHL)

A small ovoid dumpling made of seasoned ground fish, chicken, veal or game, bound with panada or egg and poached in stock; usually served with a rich sauce or in a soup.

Quesadilla

A Mexican and American Southwestern dish of a flour tortilla filled with cheese and sometimes meat, chicken, refried beans or the like, folded in half and grilled; usually served with salsa and sour cream.

Queso

Spanish for cheese.

Queso Anejo (KEH-soh- ahn-YEA-ho)

An aged white Mexican cheese made from whole, partly skimmed or skimmed cow’s milk; it has an ivory-white color and a mild flavor and can be eaten fresh without pressing or after pressing but not aged.

Queso de Crema

A semiform, rich Central American (principally Costa Rican) and South American cream cheese-style cheese made from whole cow’s milk and enriched with cream.

Queso Fresco

A rather dry cottage cheese-style cheese made in Spain and Latin American countries from goat’s milk.

Quetsch; Quetsche (ketch)

A plum grown in France's Alsace region; it has a mauve skin and yellow flesh and is used in baked goods, preserves and brandy.

Quiche

A French dish consisting of a pastry crust filled with a savory custard made with eggs and cream and garnished with ingredients such as cheese, bacon, ham, onions, broccoli, mushrooms and/or shellfish.

Quiche Dish

A fluted porcelain dish that is 1.5 in. high and 5-12 in. in diameter.

Quiche Lorraine

A quiche garnished with bacon and cheese (usually Gruyere).

Quick Breads

A general category of breads and other baked goods made with quick-acting chemical leavening agents, such as baking powder and baking soda; these products are tender and require no kneading or fermentation (e.g., biscuits, scones, muffins and coffee cakes).

Quick Frozen (QF)

A general term to describe a product that was rapidly frozen by any of several processes in an attempt to retain flavors, nutritional values and/or other properties.

Quince (kwenc)

A spherical or pear-shaped fruit (Cydonia vulgaris or C. oblonga) with a downy yellow skin, hard, yellowish-white flesh and astringent, tart flavor reminiscent of a pear and apple; always used cooked.

Quinoa (KEEN-wah)

A grain that was a staple of the ancient Incas; it has a high protein content (contains all essential amino acids), a small beadlike shape, an ivory color and a delicate, almost bland flavor; it is now prepared like rice.

Rabbit, Domesticated

Any of a variety of small burrowing mammals with long ears; farm raised, it has a lean flesh with an ivory color, a relatively tender texture and a mild, delicate flavor; the average market weight for a young rabbit is 2.2lb, and for a mature rabbit it is 3-5lb.

Rack

A primal section of the lamb carcass; it contains both bilateral portions of eight ribs along with the tender, flavorful rib eye muscle and is usually split in half along the backbone and used as is or further fabricated into chops; also known as a hotel rack and, when split into bilateral halves, as a split rack.

Radiation Cooking

A heating process that does not require physical contact between the heat source and the food being cooked; instead, energy is transferred by waves of heat or light striking the food. Two kinds of radiant heat used in the kitchen are infrared and microwave.

Radicchio (rah-DEE-kee-oh)

A variety of chicory native to Italy; the purple and white cup-shaped leaves have a bitter flavor and can be used in salads, as garnish or cooked like a vegetable; also known as red-leaf chicory.

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.

Raft

A clump of clearmeat and impurities from the stock formed during clarification; it rises to the top of the simmering stock and releases additional flavors.

Ragout

Traditionally, a well-seasoned, rich stew containing meat, vegetables, and wine.

Rainier Cherry (ray-NER)

A heart-shaped sweet cherry with a light red-blushed yellow skin, a yellowish-pink flesh and a sweet flavor.

Raisin

1. A sweet dried grape.
2. French for grape.

Raita

An eastern Indian yogurt salad that consists of yogurt and various chopped vegetables (e.g., cucumbers, eggplant, potatoes or spinach) or fruits (e.g., bananas) and flavored variously with garam masala, black mustard seeds and herbs.

Ramekin, Ramequin

A small ceramic soufflé dish with a 4-oz. capacity.

Ramen

1. A Japanese dish of noodles in broth garnished with small pieces of meat and vegetables.
2. Packets of such instant noodles and dehydrated broth.

Ranch Beans

A dish of dry pinto beans cooked in water and flavored with onions, garlic and bacon.

Ranchero

A Spanish term for a dish prepared country style, usually containing tomatoes, peppers, onions and garlic.

Rancidity

A chemical change in fats caused by exposure to air, light or heat that results in objectionable flavors and odors.

Rape

A vegetable (Brassica napus) related to the cabbage and turnip families; it has a tall, leafy, green stalk with scattered clusters of tiny broccoli-like florets and a pungent, bitter flavor; also known as broccoli rabe, brocoletti di rape and rapini.

Rapeseeds

Seeds of the rape; they are used to make a cooking oil marketed as canola oil.

Raspberry

A small ovoid or conical berry (Rubus idaeus) composed of many connecting drupelets (tiny individual sections of fruit, each with its own seed) surrounding a central core; it has a sweet, slightly acidic flavor, the three principal varieties are black, golden and red.

Raspberry Sauce

A thick pourable mixture of pureed fresh or frozen raspberries blended with sugar and often flavored with Chambord, Kirschwasser or framboise; used for desserts.

Ratatouille (ra-tuh-TOO-ee)

A vegetable ragout made in France’s Provence region from tomatoes, eggplant, zucchini, onions, garlic, sweet peppers and herbs simmered in olive oil.

Ravioli

Italian for little wraps and used to describe small squares or rounds of pasta stuffed with meat, cheese or vegetables.

Ravioli Mold

A metal tray with fluted-edge indentions; the pasta dough is laid on the tray, filled, and another sheet of dough is placed on top; a rolling pin is then used to seal and cut the layered pasta.

Raw Sugar

Sugar in the initial stages of refining; according to the U.S. Department of Agriculture. True raw sugar is unfit for direct use as a food ingredient.

Reamer

A cone-shaped wooden utensil with a ridged surface; used for extracting juice from fruit, particularly citrus.

Recipe

A set of written instructions for producing a specific food or beverage; also known as a formula (especially with regards to baked goods).

Recipe Conversion

The adjustment of ingredient quantities to reflect a desired change in a recipe yield.

Reconstitute

To build up again by adding back the part or parts that have been subtracted, such as adding back the appropriate amount of water to dry milk solids.

Red Beans and Rice

An American Southern dish of red beans cooked with ham and served over white rice.

Red Chile Pepper Paste

A spicy puree of hot chiles, blended with oil and used as a condiment or flavoring.

Red Delicious Apple

A large native North American apple; it has a brilliant red skin, an elongated body with five projections at the base, a juicy, crisp texture that becomes mealy when stored and a sweet flavor that lacks acidity; good for eating out of hand.

Redeye Gravy; Red-Eye Gravy; Red Ham Gravy

A thin gravy made from ham drippings and water, often flavored with coffee, also known as frog-eye gravy.

Redfish

A member of the drum family found in the southern Atlantic Ocean and Gulf of Mexico; it has a reddish-bronze skin with a black-spotted tail, an average market weight of 2-8 lb. and a firm, ivory flesh with a mild flavor; also known as channel bass, red drum and red bass.

Red Onion

A medium to large onion with a maroon-colored outer layer, a light pinkish-white flesh and a slightly sweet, mild flavor; also known as a purple onion.

Red Pepper

A generic name for any of various red chiles with a hot flavor; generally dried and available whole, flaked or powdered.

Red Potato

A small spherical potato with a thin red skin, a white waxy flesh, a small to medium size, a high moisture content and a low starch content; also known as a boiling potato.

Red Snapper

A fish found along the U.S. East Coast and in the Gulf of Mexico; it has red eyes, a rosy skin fading to pink and then white at the belly, a lean, flaky, pink flesh that whitens when cooked, a delicate, sweet flavor and an average market weight of 2-8 lb.; also known as the American snapper and northern red snapper.

Reduce

To cook a liquid mixture, often a sauce, until the quantity decreases through evaporation; typically done to concentrate flavors and thicken liquids.

Reducing

The process of lowering the alcohol content of an alcoholic beverage by adding distilled water during production.

Reduction

A sauce or other liquid that has been reduced.

Red Velvet cake

An American cake composed of three or four layers of a rich chocolate cake dyed bright red with food coloring and filled and frosted with white cream cheese icing.

Red Vinegar

A clear, pale red liquid with a delicate, tart, slightly salty flavor; used in northern Chinese cuisine as a condiment.

Refreshing

1. The process of adding a newer wine, distilled spirit or other beverage to the existing one to give the old product a new liveliness.
2. Submerging a food (usually a vegetable) in cold water to cool it quickly and prevent further cooking; also known as shocking.

Refried Beans

A Mexican-American dish of cooked and mashed pinto beans; served as a side dish or filling.

Regional Cuisine

A set of recipes based on local ingredients, traditions and practices; within a larger geographic, political, cultural or social unit, regional cuisines are often variations of each other that blend together to create a national cuisine.

Rehydrate

To restore the water lost during a drying process, (usually by cooking, storing or freeze-drying).

Relish

A cooked or pickled sauce usually made with vegetables or fruits and often used as a condiment; it can be smooth or chunky, sweet or savory and hot or mild.

Relish Tray; Relish Plate

A small dish of olives, pickles, carrot sticks, cherry tomatoes, celery stalks and the like served as an appetizer; there is usually one dish per table and diners help themselves, usually while waiting for and enjoying their drinks.

Relleno

1. Spanish for stuffing or forcemeat.
2. Any of several Mexican dishes consisting of an item such as a chile stuffed with cheese and usually dipped in batter and fried.

Remouillage

French for rewetting and used to describe a stock produced by reusing the bones from another stock.

Remoulade

A French mayonnaise-based sauce flavored with mustard, capers, chopped gherkins, herbs and anchovies; usually served with cold shellfish, fish, or meat.

Rempah (r’m-pah)

A flavoring paste made from ingredients such as lemongrass, fresh or dried chiles, onions, garlic, coriander, ginger and shrimp paste; used in Malaysian and Indonesian curry dishes and to season meat for satays.

Render

1. To melt and clarify fat.
2. To cook meats and poultry to remove the fat.

Reserve

A wine-marketing term (particularly for California wines) indicating that the producer considers the product finer and longer lived than the regular bottling of the same variety; it has no legal significance; also known as private reserve and proprietor’s reserve.

Residual Sugar

The natural grape sugar intentionally left in the wine after fermentation; this sweetness should be balanced by the wine’s acidity.

Retard

To refrigerate a yeast dough to slow fermentation.

Reuben; Reuben Sandwich

A sandwich of corned beef, an Emmental-style cheese and sauerkraut on rye bread and fried in butter.

Rhubarb

A perennial plant (Rheum rhaponticum) with long, pink to red, celerylike stalks and large green leaves that are toxic; the stalks have an extremely tart flavor and are used in baked goods; also known as pie plant.

Rib

1. A primal section of the beef carcass; it consists of ribs 6-12 and a portion of the backbone; it includes such subprimal or fabricated cuts as the blade, rib roast, short ribs, rib eye roast and rib eye steaks.
2. A single stalk of a vegetable such as celery.

Ribbon

A term used to describe the consistency of a batter or mixture, especially a mixture of beaten eggs and sugar; when the beater or whisk is lifted, the mixture will fall slowly back onto its surface in a ribbonlike pattern. 2. A long strip or strand of pasta.

Rib Eye Roast

A subprimal cut of the tender eye muscle of the beef primal rib; boneless, it is sometimes known erroneously as a prime rib roast.

Rib Eye Steak

A fabricated cut of the tender eye muscle of the beef primal rib.

Rib Roast

A large subprimal of the beef primal rib containing the tender eye and other muscles, a large amount of marbling and available with or without the bones; also known as prime rib roast and prime rib of beef.

Ricciolini

Italian for little curls and used to describe little wavy strips or curls of pasta.

Rice

The starchy seed of a semiaquatic grass (Oryza sativa), probably originating in Southeast Asia and now part of most cuisines; there are three classifications 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 with a length four to five times its width; when cooked, it produces firm, fluffy grains that separate easily.

Rice, Short-Grain

Rice with a fat, almost round, grain and a high starch content; when cooked, it produces moist, tender grains that tend to stick together.

Rice Noodles

Very thin noodles made from finely ground rice and water and used in many Asian cuisines; when deep-fried they expand greatly in size and become crispy, when stir-fried they remain soft; also known as rice flour noodles and rice vermicelli.

Rice Pudding

A creamy, custardlike dessert made with milk, sugar, eggs and rice, often flavored with spices and garnished with raisins or currants.

Ricer

A tool used to reduce a cooked food, such as a potato into ricelike pieces; the food is placed in a hopper and pushed through a die by a plunger; also known as a potato ricer.

Rice Vinegar; rice wine vinegar

A type of vinegar made from rice wine; it is generally clear with a straw color; Chinese rice vinegars are sharp and sour, whereas Japanese ones are mellow and almost sweet.

Rich

1. A tasting term for a food that has a large complement of fat or fatty substances; it usually gives a heavy, sleek mouth feel.
2. A beer and wine-tasting term for a product that is full bodied, aromatic, flavorful, appropriately acidic and mouth filling.

Rich Dough

A yeast dough that contains a high ratio of fat, eggs or sugar (e.g. challah, brioche and Danish pastry dough).

Ricotta

1. A rich fresh Italian cheese made from the whey remaining after other cow's milk cheeses have been made; it has a white color, a moist, somewhat grainy texture and a slightly sweet flavor and is used in both savory and sweet dishes; sometimes allowed to age until firm enough for grating; also known as Brocotta.
2. In the United States, the whey is usually mixed with whole or skimmed cow's milk and the cheese is similar to cottage cheese; also known as whey cheese and albumin cheese.

Riesling

1. The principal white wine grape grown in Germany’s Rhine region, France’s Alsace region and various areas of North America and, to a lesser extent, Italy, Australia, Austria and New Zealand.
2. The rich, sweet wine made from such grapes affected with the noble rot.
3. The flowery, fragrant, acidic white wine with a fruity flavor made from such grapes unaffected by the noble rot.

Rigatoni

Italian for large groove and used to describe large, grooved, slightly curved pasta tubes.

Rimming

The process by which the rim of a glass is coated with sugar or salt for certain cocktails.

Rind

A relatively thick, firm coat, skin or covering found on certain foods such as fruits, vegetables and cheeses. 2. The outer surface of a cheese, produced naturally or by adding mold during curing; some rinds are eatable and all rinds vary in texture, thickness and color.

Ripe

1. Fully grown and developed fruit; the fruit’s flavor, texture and appearance are at their peak and the fruit is ready to eat.
2. A tasting term for a food (e.g., cheese) or beverage (e.g., wine) that is fully aged; it is mature and has the appropriate flavor.
3. An unpleasant odor indicating that a food, especially meat, poultry, fish or shellfish, may be past its prime.

Ripening

1. The period during which the bacteria and mold present in a green cheese change the cheese’s texture and flavor; a cheese can ripen from the surface inward by the application of microorganisms to the cheese (called surface-ripened cheese), from the interior outward by the injection of microorganisms in to the cheese (used for certain blue-veined cheeses) or all through the cheese by the microorganisms already present; also known imprecisely as aging and curing.
2. The period during which fruits mature.

Risotto (rih-zot-toh)

1. A cooking method for grains (especially rice) in which the grains are lightly sautéed in butter and then a liquid is gradually added; the mixture is simmered with nearly constant stirring until the still-firm grains merge with the cooking liquid.
2. A Northern Italian rice dish prepared in this fashion.

Roasting

A dry-heat cooking method that heats food by surrounding it with hot, dry air in a closed environment or on a spit over an open fire; the term is usually applied to meats, poultry, game and vegetables.

Roasting Pan

A deep or shallow, oval or rectangular, metal or ceramic pan with two handles.

Roasting Rack

A slightly raised flat or V-shaped rack used to keep a roast or poultry above the pan during roasting to prevent it from cooking in its drippings.

Rock Salt

A large, coarse salt that is less refined than table salt; it has a grayish cast and is generally not used for consumption but rather as a bed for shellfish or in hand-cranked ice cream makers; also known as bay salt and ice cream salt.

Rocky Road

A flavoring combination of chocolate, marshmallows and nuts; used as a candy and in ice creams, pies, cakes and other desserts.

Roe

A collective term for the spawn of female fish (also known as hard row), the milt of male fish (also known as soft roe) or the eggs contained within the fish’s or shellfish’s (e.g., lobster’s) ovarian membrane.

Roll

A small bread made with yeast dough; it can be variously shaped and flavored.

Roll Cutting

A method of diagonal cutting; a diagonal cut is made about 1 5/8 in. from one end of the vegetable, the vegetable is rolled a quarter of a turn, a second cut is made the same distance along and rolling and cutting are continued to the end; usually used for root vegetables.

Rolled Fondant

An icing with the consistency of a dough; made from confectioner’s sugar, corn syrup, gelatin and glycerin, it is rolled out with a rolling pin and draped over a cake to create a perfectly smooth, plasterlike surface for decorating; naturally pure white, it can be colored with food dyes; also known as Australian icing.

Rolled-In Dough

A dough in which a fat is incorporated in many layers by using a rolling and folding procedure; it is used for flaky baked goods such as croissants, puff pastry and Danish; also known as laminated dough.

Romaine Lettuce

A lettuce with an elongated head of loosely packed crisp leaves that are dark green and become paler toward the center; the leaves have a slightly bitter flavor and a crunchy stem; also known as cos lettuce and Manchester lettuce.

Romano

A hard grana cheese made in southern and central Italy; it has a brittle texture, a pale yellow-white color and a sharp flavor; generally used for grating after ageing for 1 year.

Rondeau

A shallow, wide, straight-sided pot with loop handles.

Rondelles

Disk-shaped slices of cylindrical vegetables or fruits; also known as rounds.

Root Beer

1. Traditionally, a low-alcohol-content, naturally effervescent beverage made by fermenting yeast and sugar with various herbs and roots, such as sassafras, sarsaparilla, ginger and wintergreen.
2. A nonalcoholic sweetened, carbonated beverage flavored with extracts of various roots and herbs.

Root Vegetables

A general category of vegetables that are used principally for their taproots (e.g., carrots, celery roots and parsnips) or tubers (e.g., potatoes).

Roquefort (ROHK-fuhr)

A semisoft to hard French cheese made from ewe’s milk; it has a creamy white interior with blue veins and a pungent, somewhat salty flavor; considered the prototype of blue cheese, true Roquefort, produced only in Roquefort, France is authenticated by a red sheep on the wrapper and contains approximately 45% milkfat.

Rosemary

An herb (Rosmarinus officinalis) with silver-green, needle-shaped leaves, a strong flavor reminiscent of lemon and pine and a strong, sharp camphorlike aroma; available fresh and dried.

Rosette

1. A flowerlike design made with icing, whipped cream or the like using a piping bag fitted with a star-shaped tip.
2. A deep-fried pastry made by dipping a rosette iron into a thin, rich batter, then into hot fat; when crisp and brown, the rosette is removed from the fat and dusted with confectioners’ sugar.

Rosewater

An intensely perfumed flavoring distilled from rose petals; widely used in Asian and Middle Eastern pastries and confections.

Rotary Egg Beater

A tool with two flat-bladed beaters connected to a gear-driven wheel with a hand crank located near the handle; used to whip cream, eggs and the like.

Rotisserie

1. Cooking equipment that slowly rotates food (usually meat or poultry) in front of or above a heat source.
2. A restaurant or shop that specializes in roasted meats.
3. The area in a large restaurant kitchen where roasting is done.

Roulade (roo-lahd)

1. A slice of meat, poultry or fish rolled around a stuffing.
2. A filled and rolled sponge cake.

Roux (roo)

A cooked mixture of equal parts flour and fat, by weight, used as a thickener for sauces, soups and other dishes; cooking the flour in fat coats the starch granules with the fat and prevents them from forming lumps when introduced into a liquid.

Royal Icing

A decorative icing made with confectioners’ sugar, egg whites and lemon juice; pure white and very hard when dry; it is used for fine-line piping and making durable decorations such as flowers.

Rub

A mixture of fresh or dried herbs and spices ground together; it can be used dried, or it can be mixed with a little oil, lemon juice, prepare mustard or ground fresh garlic or ginger to make a wet rub.

Ruby Port

A young, deep red, fruity port that has been aged in wooden pipes for only 3 years.

Rugalach (RUHG-uh-luhkh)

Bite-size crescent-shaped Jewish cookies made from a cream cheese dough rolled around various fillings, such as nuts, chocolate, poppy seed paste or fruit jam; also known as kipfel.

Rum

A spirit distilled from fermented sugarcane juice, sugarcane molasses, sugarcane syrup or other sugarcane by-products; generally made in the Caribbean, it is aged in wooden barrels; its color can range from clear to gold to amber (dark) and its flavor from delicate to heavy.

Rumaki

1. A hot hors d’oeuvre consisting of a slice of water chestnut and piece of chicken liver skewered and wrapped in bacon, marinated in soy sauce, ginger and garlic and grilled or broiled.
2. An imprecisely used name for any hors d’oeuvre consisting of a crunchy item (e.g., almond) on a skewer surrounded by a softer, chewier one (e.g., date) and served hot or cold.

Russet Potato

A long, flattened ovoid potato with a rough, thick brown skin, a mealy white flesh, numerous large eyes, a low moisture content and a high starch content; principally used for baking and frying.

Russian Tea

1. A black tea from the Republic of Georgia in the former Soviet Union; the beverage has a full-bodied flavor and should be served strong with lemon rather than milk or cream; traditionally served in a glass with a separate holder and consumed with a sugar cube held in the teeth.
2. A hot spiced tea punch made with lemon and orange rinds and lemon, orange and pineapple juices.

Rustic

1. A tasting term for a food, beverage or cooking style that is somewhat coarse, simple and does not necessarily reflect professional skills; often associated with regional cooking.
2. A cheese-tasting term for a cheese, usually a farmhouse cheese, that has a hearty, earthy flavor and an assertive barnyardy aroma.

Rutabaga (roo-tuh-BAY-guh)

A member of the cabbage family (Brassica napobrassica); the medium-sized, somewhat spherical root has a thin, pale yellow skin, sometimes with a purple blush, a firm, pale yellow flesh and a slightly sweet flavor; also known as a swede or Swedish turnip.

Rye

A cereal grass (Secale cereale) similar to wheat; its seed is milled into flour or used to make whiskey in the United States, Holland gin in the Netherlands and kvass in Russia.

Rye Flour

A flour milled from rye seeds; it has a dark color and low gluten-forming potential; it is often combined with wheat flour for baking.

 

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Sabayon (sah-by-on)

A foamy, stirred French custard sauce made by whisking eggs, sugar and wine over low heat; known in Italian as zabaglione.

Sachet; sachet d’epices

A French seasoning blend of aromatic ingredients tied in a cheesecloth bag and used to flavor stocks, sauces, soups and stews; a standard sachet consists of parsley stems, cracked peppercorns, dried thyme, cloves and sometimes garlic.

Safflower

A plant (Carthamus tincotorius) with a flower that looks like a saffron crocus; its flavorless threads have a deep burnt orange color and are used as a food coloring; also known as bastard saffron, false saffron, haspir, Mexican saffron and saffron thistle.

Safflower oil

A viscous oil obtained from the seeds of the safflower; higher in polyunsaturated fats than any other oil; it has a strong flavor, a rich yellow color and a high smoke point and does not solidify when chilled.

Saffron (SAF-ruhn)

A spice that is the dried yellow-orange stigma of a crocus’s purple flower (Crocus sativus); native to the Middle East, it has a slightly bitter, honeylike flavor and a strong, pungent aroma; used as a flavoring and yellow coloring agent.

Sage

An herb (Salvia officinalis) native to the Mediterranean region; 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 and chopped, whole or rubbed.

Sake (sah-KEE)

A clear Japanese wine made from fermented rice and served hot or cold; because of its grain base, it is sometimes categorized as a beer; also known as rice wine.

Salad

A single food or a mix of different foods accompanied or bound by a dressing; it can be served as an appetizer, a second course after an appetizer, an entrée or a course following the entrée or dessert and can contain almost any food.

Salad, Composed

A salad whose ingredients (greens, garnishes and dressing) are arranged carefully and artfully on the plate.

Salad, Tossed

A salad whose ingredients (greens, garnishes and dressing) are placed in a bowl and tossed to combine.

Salad Greens

Any of a variety of leafy green vegetables that are usually eaten raw.

Salad Spinner

A tool used to remove moisture from the surface of salad greens; the produce is held in a perforated bowl sitting inside a container; the inner container is spun, displacing the water through centrifugal forces and through the perforations into the outer container.

Salamander

1. A small overhead broiler used primarily to finish or top-brown foods.
2. A tool with a heavy iron head attached to a metal shaft with a wooden handle; heated over a burner and held closely over a dish to brown the food.

Salami

A style of Italian sausages made from pork and beef, highly seasoned with garlic and spices; rarely smoked, they are cured and air-dried and vary in size, shape and seasonings (e.g., Genoa and cotto).

Salisbury Steak

A beef patty seasoned with parsley, broiled or fried with onions and served with a gravy made from the pan drippings.

Salmon

A large family of anadromous fish found in the northern Atlantic and Pacific Oceans; generally, they have a silver to gray skin, a pink-red flesh, a firm texture and a rich flavor; principal varieties include the Atlantic salmon, chinook salmon and coho salmon.

Salsa

1. Spanish for sauce.
2. Traditionally, a Mexican cold sauce made from tomatoes flavored with cilantro, chiles and onions.
3. Generally, a cold chunky mixture of fresh herbs, spices, fruits and/or vegetables used as a sauce or dip.

Salt

1. A substance resulting from the chemical interaction of an acid and a base, usually sodium and chloride.
2. A white granular substance (sodium chloride) used to season foods.

Salt Curing

The process of surrounding a food with salt or a mixture of salt, sugar, nitrite-based curing salt, herbs and spices; salt curing dehydrates the food, inhibits bacterial growth and adds flavor.

Saltimbocca (salt-eem-BOHK-ka)

An Italian dish of veal scallops sautéed in butter, topped with thin slices of prosciutto and braised in white wine.

Salt Mill

A handheld tool used to grind granules of sea salt.

Salt Pork

Very fatty pork, usually from the hog’s sides and belly, cured in salt and used principally as a cooking fat or flavoring; also known as corned belly bacon and white bacon.

Sanding Sugar

Granulated Sugar with a large, coarse crystal structure that prevents it from dissolving easily; used for decorating cookies and pastries.

Sandwich

Slices of bread separated by any of a wide variety of fillings such as meats, poultry, fish, shellfish, cheeses, preserves, vegetables and/or condiments; served hot or cold.

Sangiovese

The dominant red wine grape grown in Italy’s Tuscany region and the principal variety used for Chianti.

Sangria (sahn-GREE-ah)

A Spanish punch usually made of red wine, lemon and orange slices, sugar and sometimes soda water.

Sardine

1.A generic name for any of several small, soft-boned, saltwater fish, such as the pilchard, sprat, herring and alewife; generally not available fresh outside the area in which they are caught and usually available smoked, salted, pickled, cured in brine or packed in tomato sauce, mustard sauce or oil.
2. A young herring.

Sashimi

A Japanese dish of sliced raw fish served with condiments such as soy sauce, daikon, wasabi or ginger.

Sassafras

An aromatic, native American tree (Sassafras albidum) belonging to the laurel family; the bark of the root is dried and used as a flavoring for root beer, and the leaves are pounded to make file powder.

Sate; Satay (sah-TAY)

A Southeast Asian dish consisting of small cubes or strips of meat, fish or poultry threaded on skewers and grilled or broiled; usually served with a spicy peanut sauce.

Sauce

1. To add a sauce; to flavor or season a food with a sauce.
2. A thickened liquid or semiliquid preparation used to flavor and enhance other foods.

Saucepan

A round metal cooking vessel with one long handle and straight or sloped sides; generally smaller and shallower than a pot, it is available in a range of sizes, from 1 pt. to 4 qt., and sometimes with a fitted lid.

Sauce Whisk

An elongated whisk; its nine fairly rigid looped wires create a pear-shaped outline; also known as a piano-wire whisk.

Sauerkraut

A German dish of shredded, salted, fermented green cabbage, sometimes flavored with juniper berries.

Sausage

A forcemeat stuffed into a casing; the principal ingredients, seasonings, shape, size, casing type, curing technique and degree of drying vary.

Sauteing

A dry-heat cooking method that uses conduction to transfer heat from a hot pan to food with the aid of a small amount of hot fat; cooking is usually done quickly over high temperatures.

Sauternes

1. A grape-growing and wine-producing district in France’s Bordeaux region known for the white wine of the same name.
2. A wine made from overly ripe grapes (usually Sauvignon Blanc or Semillon) affected by the noble rot; it is sweet, complex and honeyed.

Sauteuse

The basic sauté pan with sloping sides and a single long handle.

Sautoir

A sauté pan with straight sides and a single long handle (if very large, it may have a loop handle on the other side); used to fry foods quickly in a limited amount of fat.

Sauvignon Blanc

1. A white wine grape grown extensively in France’s Bordeaux and Loire regions, California, Australia and New Zealand; also known as Blanc Fume (especially in the Loire Valley) and Muskat-Silvaner (in Germany and Austria).
2. A white wine made from this grape, generally known for its acidity and grassy or herbaceous aroma and semisweet character.

Savory

1. A food that is not sweet.
2. An herb of the mint family.

Savoy Cabbage

A member of the cabbage family with a spherical, relatively loose head of curly, wrinkled leaves in variegated shades of green and purple; it has a milder flavor than that of red or green cabbage.

Scald

To heat a liquid, usually milk, to just below the boiling point.

Scales

Equipment used to measure the weight of an object.

Scallions

1. The immature green stalks of a bulb onion.
2. A variety of onion with a small white bulb and long, straight, hollow green leaves.
3. A bulbless onion with these green stalks; also known as green onions, spring onions and bunch onions.

Scallop

1. To cook a food (e.g., potatoes) by layering it with cream or a sauce and usually topping it with crumbs before baking.
2. To form a raised, decorative rim on a pie crust.

Scallops

A family of bivalve mollusks found in saltwater regions worldwide; they have rounded, fan-shaped shells with small ears or wings at the hinge; the adductor muscle generally has an ivory or pinkish-beige color that becomes white when cooked, a tender texture and a sweet flavor; most scallops are shucked aboard ship; significant domestic varieties include the bay scallop, calico scallop, Pacific pink scallop and sea scallop.

Scampi

1. Italian for a small lobster.
2. An American dish of large shrimp cooked in butter, seasoned with lemon juice, garlic and white wine; also known as shrimp scampi.

Scant

A traditional measuring term for just barely (e.g., 1 scant teaspoon).

Scent

A tasting term for the pleasant odor or smell of a food (particularly fresh fruits, vegetables and cheeses) or beverage (e.g., wine beer or distilled spirit).

Schnapps

A group of Dutch or German strong, colorless alcoholic spirits distilled from grains or potatoes; they are often flavored (e.g., peach schnapps and peppermint schnapps).

Scone

1. A traditional Scottish quick bread originally made with oats and cooked on a griddle.
2. A rich, delicate quick bread similar to a biscuit; it is sometimes studded with raisins or other dried or fresh fruit and is usually served with jam, butter or clotted cream.

Score

To make shallow cuts in meat or fish, usually in a diamond pattern; done for decorative purposes, to assist in absorbing flavors and to tenderize the product.

Scotch Egg

A British dish of a hard-cooked egg coated with sausage, dipped into beaten egg, rolled in bread crumbs and deep-fried; served halved, hot or cold.

Scramble

To mix a food or foods until well blended.

Scrape Down

To remove batter or dough from the sides of a mixing bowl with a spatula; the material gathered is typically added to the bulk of dough or batter in the bowl.

Scum

The froth that forms on the top of boiling liquids; it usually contains impurities and other undesirable items and is removed with a skimmer.

Seafood

1. Shellfish.
2. Shellfish and other small, edible marine creatures.
3. Saltwater shellfish.
4. Saltwater shellfish and fish.
5. All shellfish and fish, saltwater and freshwater.

Sear

To brown food quickly over high heat; usually done as a preparatory step for combination cooking methods.

Sea Salt

Salt recovered through the evaporation of seawaters; it is available in fine and coarse crystals and is used for cooking and preserving.

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 ground pepper as well as herbs and other spices; other than adding salt and pepper, seasoning is usually done by the chef and not by the diner.
3. To mature and bring a food (usually beef or game) to a proper condition by aging or special preparation.
4. To prepare a pot, pan or other cooking surface to reduce or to prevent sticking.

Seasoned Salt

A seasoning blend; its primary ingredient is salt, with flavorings such as celery, garlic or onion added.

Sec

1. French for dry and used to describe a dry (not sweet) wine.
2. A medium-sweet Champagne or sparkling wine; it has 1.7-3.5% sugar.

Self-Rising Flour

An all-purpose white wheat flour to which salt and baking powder have been added.

Seltzer; Seltzer Water

1. A mineral water from the town of Nieder Selters in Germany’s Weisbaden region.
2. A flavorless water with induced carbonation consumed plain or used as a mixer for alcoholic drinks and soda fountain confections; also known as club soda and soda water.

Semisweet Chocolate

A type of chocolate containing moderate amounts of sugar and from 15 to 35% chocolate liquor; usually sold in bars or chips and eaten as a candy or used for baking.

Semolina

A grainy, pale yellow flour coarsely ground from wheat (usually durum or other hard wheats) with a high protein content and gluten-forming potential; used principally for pasta dough.

Serrano

A short, tapered fresh chile with a green or orange-red color, a thick flesh and a very hot flavor.

Serrated Edge

The cutting edge of a knife; generally used for slicing items with a hard exterior and a soft interior (e.g., crusty bread or tomato); the blade has a series of tiny, sharp V-shaped teeth that saw the food.

Sesame Seeds

The tiny, flat seeds of a plant (Sesamum indicum) native to India; they have a nutty, slightly sweet flavor and are available with a red, brown, black or grayish-ivory color; also known as benne seeds.

Set

To allow a mixture to thicken or congeal, usually by chilling (e.g., gelatin).

Seven-Minute Frosting

A fluffy meringue frosting made by beating egg whites, sugar and corn syrup together in a double boiler until stiff peaks form; also known as seafoam frosting and foam frosting.

Seven-Spice Powder

A spice blend generally consisting of ground anise pepper, sesame seeds, flax seeds, rapeseeds, poppy seeds, nori and dried tangerine (or orange) peel; used in Japanese cuisine.

Sfoglia (sfo-ghee-ah)

A thin, flat sheet of pasta dough that can be cut into ribbons, circles, squares or other shapes.

Shallot

A member of the onion family (Allium ascalonicum) native to the Middle East and formed like garlic, with a head composed of several cloves covered in a thin papery skin; the outer covering can be pale brown, bronze, pale gray or rose; it has a pink-tinged ivory-colored flesh and a flavor that is more subtle than that of onion and less harsh than that of garlic.

Shallow Poaching

A moist-heat cooking method that combines poaching and steaming; the food (usually fish) is placed on a vegetable bed and partially covered with a liquid (cuisson) and simmered.

Sheperd’s Pie

An old English dish of ground meat, usually lamb or mutton, and sometimes vegetables such as corn or peas, bound with a gravy, topped with mashed potatoes and baked.

Sherbet

A frozen dessert made with fruit juice, sugar and water; it can also contain milk, cream and egg whites.

Sherry

A fortified wine made principally from the Palomino grape in a delimited district in southern Spain centering around the city of Jerez de la Frontera; a sherry can range from pale gold and bone dry to dark brown and very sweet; its distinctive flavor and aroma are partly the result of a flor forming during the solera.

Sherry Vinegar

A nutty brown-colored vinegar with a full, round flavor made from sherry and aged in wooden barrels in a process similar to that used to make sherry.

Shiitake (shee-TAH-kay)

A mushroom (Lentinus edodes) native to Japan and now cultivated in the United States; it has a tough stem that is usually not eaten and a dark brown cap that has a velvety texture and a meaty, smoky flavor; available fresh and dried; also known as black forest mushroom, flower mushroom winter mushroom, doubloom and golden oak.

Shirred Eggs

Eggs covered with milk or cream and sometimes bread crumbs and baked in a small dish until the whites are firm.

Shish Kebab

1. A Mediterranean dish of marinated meats (usually lamb or beef) and vegetables threaded on a skewer and grilled or broiled; also known as shashlik.
2. A term used imprecisely to describe a grilled or broiled skewer of meats, poultry, shellfish, firm fish, vegetables and/or fruits; the foods are often marinated.

Shocking

Submerging a food in cold water to quickly cool it and prevent further cooking, also known as shocking; usually used for vegetables.

Shoofly Pie

A Pennsylvania German dessert consisting of a flaky pastry shell filled with a spicy molasses and brown sugar custard.

Shortbread

A rich, crumbly British butter cookie; the dough is traditionally formed into a circle and cut into pie-shaped wedges called petticoat tails.

Shortcake

A dessert made with a sweet biscuit split in half and filled with fresh fruit, especially strawberries, and whipped cream; angel food cake or sponge cake is sometimes used instead of a biscuit.

Shortening

1. A white, flavorless, solid fat formulated for baking or deep-frying.
2. Any fat used in baking to tenderize the product by shortening gluten strands.

Short Ribs

1. A fabricated cut of the beef primal short plate consisting of not more than five ribs (numbers 6-10) it is meaty and has a high percentage of connective tissue; also known as plate short ribs and beef ribs.
2. A fabricated cut of the beef primal chuck; they are rectangular chunks of meat, typically 2-3 in. long, with layers of fat, meat, bone and connective tissue.

Shred

To cut into thin but irregular strips.

Shrimp

Any of several varieties of crustaceans found world-wide, particularly in the Atlantic and Pacific Oceans and Gulf of Mexico; generally, they have 10 legs, a shell that can be light brown, pink, red, grayish-white, yellow, gray-green or dark green, a lean, white flesh and a rich, sweet flavor; usually sold according to count (number per pound) and categorized as colossal (10 or less per pound). Significant varieties, which are generally distinguished by shell color, include brown, pink, white, Caribbean white, sea bob and royal red shrimps.

Shrimp Deveiner

A tool with a handle and a curved blade with a serrated tip; the tool follows the arc of the shrimp’s shell; as it is pushed from the head to the tail, the ridged edge removes the intestinal vein while the upper edge cuts the shell.

Shrinkage

Loss of weight or volume during storage or preparation of a food; it is usually caused by a loss of moisture.

Shuck

1. A shell, pod or husk.
2. To remove the edible portion of a food (for example, clam meat, peas or an ear of corn) from its shell, pod or husk.

Side Dish

The name given to a dish such as a starch or vegetable that accompanies the main dish or entrée; usually served in a separate dish.

Side Masking

The technique of coating only the sides of a cake with garnish.

Sieve

1. To strain a liquid from a food through the fine mesh or perforated holes of a strainer or sieve.
2. To rub or press food through a sieve or strainer with a utensil such as the back of a spoon.

Sift

To pass dry ingredients, such as flour and baking powder, through a sieve or sifter to remove lumps and blend and aerate the ingredients.

Sifter

A handheld utensil used to sift dry ingredients, especially flour; it consists of a cylinder with four curved rods connected to a hand crank; the rods brush the contents through a fine mesh screen; battery-powered models are available; also known as a flour sifter.

Silverskin

The tough connective tissue that surrounds certain muscles.

Simmering

1. A moist-heat cooking method that uses convection to transfer heat from a hot (approximately 185-205F) liquid to the food submerged in it.
2. Maintaining the temperature of a liquid just below the boiling point.

Simple Syrup

A syrup made by mixing equal parts of sugar and water and then boiling until the sugar dissolves; it is used for glazing and moistening cakes and pastries and in beverages and sorbets; also known as bar syrup.

Skewer

To impale small pieces of meat or other food on a skewer. A long, narrow, sharp-pointed metal or wooden pin that is put through the center of a large piece of food (particularly meat) or several small pieces of meat in order for them to be cooked together.

Skim

To remove the upper part of a liquid while leaving the rest intact (e.g., removing fat from a liquid or scum from a soup or stew).

Skimmer

A long-handed tool with a shallow mesh or perforated bowl; used for skimming stocks and removing food from a liquid.

Skin

To remove the skin, peel or outer layer from a food, such as poultry, fish, fruits or vegetables, before or after cooking.

Slice

1. To cut a food into relatively broad, thin pieces. The cut pieces of the food.
2. A triangular spatula used for lifting, especially cakes and fish.

Slurry

A mixture of raw starch and a cold liquid used for thickening.

Small Sauces

Also known as compound sauces; made by adding one or more ingredients to a leading sauce; they are grouped together into families based on their leading sauce; some small sauces have a variety of uses, while others are traditional accompaniments for specific foods.

Smoking

A method of preserving and flavoring foods by exposing them to smoke; this includes (1) cold smoking, in which the foods are not fully cooked, and (2) hot smoking, in which the foods are cooked; also known as smoke curing.

Smoothie

A beverage made by pureeing fruits or vegetables with juice, yogurt, milk and/or ice cream to a thick consistency; nutrient supplements are sometimes added; served chilled.

S’mores

Confections made by sandwiching milk chocolate and marshmallows between graham crackers and heating the sandwich, often over an open fire, until the chocolate melts.

Smother

A cooking method in which one food is completely covered with another food or sauce while baking or braising in a covered container.

Snickerdoodle

A cookie with a crackly surface; usually flavored with cinnamon and nutmeg and coated in sugar before baking.

Snow Crab

A variety of crab found in the Pacific Ocean from Alaska to Oregon; it has long, slender legs, a white flesh with vivid red markings, a delicate, succulent flavor and a tender texture; also known as queen crab, spider crab and tanner crab.

Snow Pea

A bean with a bright green pod and small, paler green seeds; the thin, crisp pod and the tender, sweet seeds are eaten cooked or raw; also known as the Chinese snow pea and sugar pea.

Sodium Bicarbonate

A food additive used as a leavening agent; also known as baking soda.

Soft-Ball Stage

A test for the density of sugar syrup; the point at which a drop of boiling sugar will form a soft sticky ball when dropped in cold water; equivalent to approximately 234-240F on a candy thermometer.

Soft-Boiled Egg; Soft-Cooked Egg

An egg simmered in its shell, at least until some of the white has solidified, usually 3-5 minutes.

Soft-Crack Stage

A test for the density of sugar syrup; the point at which a drop of boiling sugar will separate into firm but bendable strands when dropped in cold water; equivalent to approximately 270-290F on a candy thermometer.

Soften

To prepare a food, usually butter, by leaving it at room temperature until it becomes pliable but not runny.

Sommelier (suhm-uhl-YAY)

The person at a restaurant in charge of the wine cellar (and sometimes all other beverages, alcoholic or not); he or she generally assists patrons in selecting wine and then serves it; also known as the wine steward or wine captain.

Sopaipilla (soh-pah-PEE-yuh)

A crisp deep-fried Mexican pastry or bread that is puffy with a hollow center; usually served with honey or a cinnamon-flavored syrup.

Sorbet

A soft, smooth frozen dish made with pureed fruit or fruit juice and sugar and sometimes flavored with liqueur, wine or coffee; served as a dessert or a palate cleanser between courses.

Soufflé (soo-FLAY)

A sweet or savory French dish made with a custard base lightened with whipped egg whites and then baked; the whipped egg whites cause the dish to puff.

Soufflé Mold

A round, porcelain mold with a ridged exterior and a straight, smooth interior; available in 2- to 3.5-qt. capacities.

Soup

A combination of meats, poultry, fish, shellfish, vegetables and/or fruits cooked in a liquid; it can be garnished with any of an extremely wide range of garnishes, can be hot or cold, sweet or savory, thin or thick and served as a first course or main dish.

Soup Bones

Bones from the forshanks and/or hindshanks of a beef or veal carcass; rich with marrow, they are used for stocks and soups.

Sour

1. To ferment.
2. To spoil or become rancid. An acidic, tart, possible unpleasant flavor.

Sour Cream

Pasteurized, homogenized light cream (containing not less than 18” milkfat) fermented by the bacteria Streptococcus lactis; it has a tangy flavor, a gel-like body and a white color; used as a condiment and for baking and cooking.

Sourdough

A bread dough leavened with a fermented starter; this gives the bread a tangy, slightly sour flavor.

Sous Vide

A French term which literally translates to "under vacuum." First, food is vacuum sealed in plastic. Then, it's immersed in a heated water bath (rarely exceeding 185 F). The water is maintained at the precise, preset temperature by an immersion circulator that keeps the water constantly moving around the food. The food is slowly heated to the preset temperature, so that when the internal temperature of the food reaches the same temperature as the water, the food is cooked.

Soybean; Soyabean; Soy Pea

A versatile legume whose beans are used to make a variety of products, including curds, milk and soy sauce; the pods are tan to black with a tawny to gray fuzz, and the beans, which range from pea to cherry sized, can be red, yellow, green, brown or black and have a bland flavor; also known as soi and soya.

Soy Milk

A pale yellow liquid made by pressing ground cooked soybeans; it has a slightly bitter flavor and is used for people with milk allergies and in infant formulas and cooking; available plain or flavored with honey or carob.

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.

Spaghetti

1. Italian for a length of cord or string and used to describe long, thin, solid rods of pasta with a circular cross section.
2. In the United States, a term used imprecisely to describe any of several types of long, solid strands of pasta with varying widths and either oval, rectangular or circular cross sections.

Spaghetti Squash

A large watermelon-shaped winter squash (Cucurbita pepo) with a creamy yellow shell and a slightly nutty-flavored flesh that separates into yellow-gold spaghetti-like strands when cooked; also known as noodle squash and vegetable spathetti.

Spanakopita

A Greek dish consisting of phyllo dough baked with a stuffing of feta cheese and spinach bound with an egg.

Spareribs

A fabricated cut of the pork primal belly; it is a long, narrow cut containing the lower portion of the ribs and breastbone.

Sparkling

The bubbly characteristic of a wine whose effervescence is induced by the methode champenoise or Charmat process.

Spatula

A utensil with a handle and a broad or narrow, long or short, flexible or rigid flat blade.

Spatula, Rubber

A spatula with a beveled and slightly curved rectangular rubber blade; available with blades ranging from 1 X 2 to 3 X 5 in.; used to press and smooth foods, remove foods from bowls and fold and stir ingredients.

Spatula, Wooden

A spatula with a wooden blade; used to mix foods when high heats are present or to turn food or remove it from a heat source or cookware.

Spearmint

An herb (Menta spicata) and member of the mint family; it has soft, bright green leaves and a tart menthol flavor and aroma that is milder than that of peppermint; used as a flavoring, garnish and tisane.

Spelt

A hard wheat kernel with the husk attached; used as a thickener in soups or served as a side dish.

Spice Cake

A cake flavored with cinnamon and nutmeg and studded with dried and candied fruits.

Spice Mill

A tool similar to a meat grinder with a clamp to fix it to the work surface; electric grinders are also available.

Spices

Any of a large group of aromatic plants whose bark, roots, seeds, buds or berries are used as a flavoring; usually available dried, either whole or ground.

Spicy

A tasting term for a food with a predominant flavor from one or more spices; although the flavors can range from very mild to very hot, the term is more often used to describe hot, pungent foods.

Spider

A hand tool with a long handle attached to a mesh disk used for skimming stocks or removing foods from liquids, especially hot fat.

Spinach

A vegetable (Spinacea oleracea) 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; also known as Persian herb.

Spit

A thin metal bar on which meat, poultry or game is placed to be roasted before an open fire.

Splash

1. An imprecise measure of volume for a liquid; usually a small amount.
2. A small amount of a liquid ingredient added to a drink or other food item.

Sponge

1. A soupy mixture of flour, liquid and yeast used as the first stage in making certain breads; the sponge is allowed to ferment, then the remaining ingredients are incorporated and the bread is finished; a sponge gives the bread a slightly tangy flavor and a denser texture.
2. A light dessert made with whipped gelatin, beaten egg whites or whipped cream.

Sprig

A small branch of a leafy substance such as thyme or rosemary.

Springform Pan

A circular baking pan with a separate bottom and a side wall held together with a clamp that is released to free the baked product; used primarily for baking cheesecakes.

Spring Roll

A smaller, more delicate version of the egg roll; it is wrapped in rice paper and traditionally eaten on the first day of spring.

Sprinkle

To scatter small amounts of a dry substance or drops of liquid over the surface of a food.

Spritz Cookie

A small buttery cookie formed by forcing the dough through a cookie press or pastry bag; also known as bagged cookie.

Sprouts

The very young shoots emerging from germinated seeds; generally, they have a soft texture, a white or yellow stem, a green leaf bud and a delicate, sometimes nutty flavor.

Spun Sugar

A sugar syrup cooked to the hard-crack stage 310F, then drawn out into fine, golden threads with a fork or whisk; these threads are used to decorate desserts and pastries.

Squash

1. 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.
2. A British beverage made by diluting a sweetened citrus concentrate, usually with soda water.

Squash, Summer

Any of several varieties of squashes with edible thin skins, soft seeds, a moist flesh and a mild flavor; they have a peak season of April through September and can be eaten raw or grilled, sautéed, steamed or baked.

Squash, Winter

Any of several varieties of squashes with hard skins (called shells) and hard seeds, neither of which are generally eaten; the flesh, which is usually not eaten raw, tends to be sweeter and more strongly flavored than the flesh of summer squashes; winter squashes have a peak season between October and March and can be baked, steamed, sautéed or pureed for soups and pie fillings.

Squash Blossoms

The edible blossoms of both winter and summer squashes; usually stuffed and fried, they have a slight squash flavor.

Squid

Any of several varieties of cephalopod mollusks found in the Atlantic and Pacific Oceans; generally, they have a long, slender body, an elongated head and tentacles, an ivory-white flesh, a firm, tender texture and a mild, sweet flavor; they vary greatly in size and are available whole or in steaks; also known as inkfish.

Stainless Steel

An alloy of steel, usually with chromium; it is strong and will not rust or corrode; when used for a knife blade, it is difficult to sharpen but holds its edge; when used for cookware, it does not react with acids but is a poor heat conductor, so it is sometimes sandwiched with copper.

Stale

1. A tasting term for a food or beverage that has lost its freshness because of age, moisture loss or improper storage.
2. A beer- and wine-tasting term for a product that has lost its lively, fresh, youthful character and has become flat, dull, musty and flavorless; often the result of a beverage being kept too long.

Standard Breading Procedure

The procedure for coating foods with crumbs or meal by passing the food through flour, then an egg wash and then the crumbs; it gives foods a relatively thick, crisp coating when deep-fried or pan-fried.

Staples

1. Certain foods regularly used throughout the kitchen.
2. Certain foods, usually starches, that help form the basis for a regional or national cuisine and are principal components in the diet.

Star Anise

The dried, dark brown, star-shaped fruit of the Chinese magnolia; its seeds have a pungent, bitter licorice flavor and are available whole or ground; the fruit is used in Chinese cuisine and as an ingredient in Chinese five-spice powder; also known as badian and Chinese anise.

Steamer

1. An appliance used to steam foods in a closed compartment; the steam is generated by a built-in heat source.
2. An assemblage of two pots and a lid used on a stove top to steam foods; the bottom pot holds the water, and the upper pot, which rests on or in the bottom pot and has a perforated bottom, holds the food; also known as a vegetable steamer.

Steamer Basket

A collapsible basket with three or four short legs and numerous overlapping petals that open to a circle with an 8- to 10-in. diameter; the basket sits in a pot of boiling liquid holding the food above the liquid; the petals are perforated to allow the rising steam to cook the foods; also known as an expandable steamer basket.

Steaming

A moist-heat cooking method in which heat is transferred by direct contact from steam to the food being cooked; the food to be steamed is placed in a basket or rack above a boiling liquid in a covered pan.

Steel

A tool, usually made of steel, used to hone or straighten knife blades.

Steep

To soak a food or seasoning in a hot liquid to extract flavors or impurities or to soften the item’s texture.

Stem

1. The slender, vertical part of a goblet, wineglass or other glass between the bowl and the base.
2. The handle of a spoon.
3. The stalk of a mushroom, supporting the cap; also known as a stipe.

Stewing

A combination cooking method similar to braising but generally involving smaller pieces of meat that are first blanched and then served with a sauce and various garnishes.

Sticky Bun

A sweet yeast roll flavored with cinnamon and brown sugar; usually shaped into a pinwheel and baked atop a layer of butter and sugar, which caramelizes and becomes sticky.

Stiff But Not Dry

A culinary term for egg whites that are beaten until they hold firm peaks and are still glossy; they are moist and not too finely grained.

Stir-Fry

A dry-heat cooking method similar to sautéing in which foods are cooked over very high heat with little fat while stirring constantly and briskly; usually done in a wok.

Stirring

A mixing method in which ingredients are gently mixed until blended using a spoon, whisk or rubber spatula.

Stock

A clear, unthickened liquid flavored by soluble substances extracted from meat, poultry or fish and their bones as well as from a mirepoix, other vegetables and seasonings; used for soups and sauces.

Stockpot

A large pot that is taller than it is wide, with two handles, a flat lid, a capacity of 8-20 qt. and sometimes a spigot at the bottom to release liquid contents; used for making stocks or soups or boiling large amounts of water for pasta.

Stollen

A sweet German yeast bread filled with dried fruit, shaped like a folded oval and topped with a confectioners sugar icing and candied cherries.

Stone Crab

A variety of crab found in the Atlantic Ocean from the Carolinas to Florida; it has a purple or reddish-brown mottled shell, large claws with black tips and firm, white claw meat with a sweet flavor similar to that of lobster; only the claws can be marketed; they have an average weight of 2.5-5.5 oz.

Stout

A dark, bittersweet and heavy-bodied beer made with roasted malt and a relatively high hops content; it is fermented with a top-fermenting yeast.

Straight Dough Method

A mixing method for yeast breads in which all ingredients are simply combined and mixed.

Strain

To pour foods through a sieve, mesh strainer or cheese-cloth to separate or remove the liquid component from solids.

Strawberry

A low-growing plant with a conical berry that has tiny seeds on the outside of its red skin; the berry has a red to white juicy flesh and a sweet flavor.

Streusel (STROO-zuhl)

A crumbly mixture of fat, flour, sugar and sometimes nuts and spices; used to top baked goods.

Strudel (STROO-duhl)

A long rectangular German pastry made with many layers of a very thin dough rolled around a sweet or savory filling and baked until crisp and golden.

Stuff

To fill a cavity in a food with another food.

Stuffing

A seasoned mixture of foods used to fill a natural or created cavity in poultry, meats, fish and vegetables or around which a strip of poultry, meat shellfish, fish or vegetables may be rolled.

Submersion Poaching

A poaching method in which the food is completely covered with the poaching liquid.

Succotash

An American Southern dish of corn, lima beans and sometimes red and green peppers.

Sucrose

The chemical name for refined or table sugar, it is refined from the raw sugars found in the large tropical grass called sugar cane and the root of the sugar beet.

Sucs

The savory juices released by meats and fish during cooking; generally, they are the caramelized juices left on the bottom of a sauté or roasting pan before deglazing.

Sugar

A group of carbohydrates containing one (monosaccharide) or two (disaccharide) sugar units; occurring naturally principally in fruits and honey, it is sweet, soluble and readily absorbed to be used as an energy source.

Sugar, Raw

A natural sugar that has been washed to remove the impurities; it has a light golden color and a large crystal.

Sugarcoat

To cover a food with sugar.

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 Syrup

1. A syrup made from sugar and water heated gently until the sugar is dissolved; also known as a simple syrup.
2. Melted sugar cooked until it reaches a specific temperature.

Sun-Dried Tomato

A tomato that has been dried in the sun; it has a dark, ruby red color, a chewy texture and an intense flavor; available dried or packed in oil (including flavored oils).

Sunflower Oil; Sunflower Seed Oil

An oil obtained from sunflower seeds; it has a pale yellow color and virtually no flavor and is high in polyunsaturated fats and low in saturated fats; used for cooking and in dressings.

Sunflower Seeds

The seeds of the sunflower plant; they have a hard black-and-white-striped shell that is removed before eating; usually eaten dried or roasted, with or without salt.

Sunny-Side-Up Egg

An egg that is not flipped during frying; its yolk should remain intact.

Superfine Sugar

A finely granulated form of refined sugar; used in beverages and frostings because of the speed with which it will dissolve; also known as castor (caster) sugar.

Supper

1. Traditionally, a light meal served in the evening.
2. Now, the main meal of the day in the United States, served in the evening; also known as dinner.

Supreme

1. A sauce made by adding cream to a veloute made from chicken stock; it is used to make several compound sauces of the veloute family.
2. A boneless skinless chicken breast with the first wing segment attached.
3. An intact segment of citrus fruit with all membrane removed.

Surface-Finishing Agent

A type of food additive used to maintain or add gloss and/or inhibit surface discoloration of a food; it includes protective coatings, polishes, waxes and glazes.

Sushi (SOO-shee)

1. A Japanese dish of cooked seasoned rice (zushi) garnished with a variety of cooked or raw ingredients such as fish, shellfish and vegetables; there are four principal types of sushi: chirashi-zushi, maki-zushi, nigiri-zushi and oshi-zushi.
2. An imprecisely used term for nigiri-zushi.
3. An incorrectly used term for sashimi.

Sweating

Cooking a food (typically vegetables) in a small amount of fat, usually covered, over low heat without browning until the food softens and releases moisture; sweating allows the food to release its flavor more quickly when it is later cooked with other foods.

Sweet

1. One of the basic taste sensations.
2. Something having a flavor of or like sugar.
3. A candy or other small sweetly flavored treat.

Sweet-And-Sour

Any of a variety of dishes that combines sweet and sour flavors, usually sugar and a vinegar-based ingredient.

Sweetbreads

The thymus gland of a calf, lamb or young hog; it consists of two principal parts, the elongated throat bread and the more spherical heart bread; both have a mild delicate flavor.

Sweetmeat

Any small piece of sweet candy or pastry, especially candied fruit.

Sweet Pepper

1. The fruit of various plants of the genus Capsicum; it has a mild, sweet flavor with undertones of various fruits and spices; a fresh sweet pepper can be white, yellow, orange, green, red, brown or purple, and its shape is generally conical to nearly spherical; sweet peppers are rarely used dried.
2. A term used imprecisely for a bell pepper.

Sweet Potato

The starchy tuber of a morning glory plant native to South America; it is unrelated to the potato plant and yam and has a sweet flavor.

Swiss; Swiss Cheese

A term used imprecisely to describe any of several large, firm, pressed-curd cheeses with an elastic body, many large holes and a mild, nutty, slightly sweet flavor.

Swiss Meringue

A mixture of stiffly beaten egg whites and sugar made by combining the ingredients, heating them over simmering water to approximately 140F, then whipping until light, fluffy and cool.

Swiss Steak

A thick piece of beef, usually round or chuck, coated with flour and browned, then braised, baked or simmered with tomatoes, onions, carrots, celery, beef broth and seasonings; also known as smothered steak (especially in England).

Swordfish

A fish found in the tropical oceans off the Americas; it has a long upper jaw and snout that forms a flat, sharp, double-edged sword, a dark, purplish skin that fades to white on the sides and belly, a moderately lean, gray, off-white or pink flesh that whitens when cooked, a very firm texture, a sweet mild flavor and an average market weight of 100-200 lb.; usually sold as wheels or smaller cuts.

Syrah (see-RAH)

1. A red wine grape grown in France (northern Rhone Valley), California, South Africa and Australia; also known as Shiraz or Hermitage (especially in South Africa and Australia).
2. A red wine made from this grape; slow to mature and long-lived, it has a deep red color, a high tannin content and a spicy, peppery aroma.

Syrup

1. A thick, sweet, sticky liquid consisting of sugar dissolved in a liquid, usually water; it is often flavored with spices or citrus zest.
2. The juice of a fruit or plant boiled with sugar until thick and sticky; it is usually used as a topping or sweetener.

Tabasco Sauce

The proprietary name for a hot pepper sauce made in Louisiana; Tabasco peppers are mashed and fermented with salt and vinegar in barrels for 3 years.

Table Salt

Finely ground and refined rock salt; it usually contains anticaking agents and other additives.

Taco

A Mexican dish consisting of a small folded corn or flour tortilla filled with beef, pork, chicken, chorizo and/or refried beans and garnished with tomatoes, lettuce, cheese, onions, guacamole, sour cream and/or salsa; it can be crisp or soft.

Taffy

A soft, chewy candy made with cooked sugar, butter and flavorings; the mixture is pulled repeatedly into long ropes and twisted as it cools; this incorporates air and creates a shiny, opaque color; the ropes of taffy are then cut into bite-sized pieces.

Tahini (tah-HEE-nee)

A thick, oily paste made from crushed sesame seeds and used in Middle Eastern cuisines as a flavoring.

Tamale (tuh-MAH-lee)

A Mexican dish consisting of chopped meat or vegetables coated with a masa dough, wrapped in a softened corn husk and steamed; sweet tamales are filled with fruit.

Tang

The portion of a knife's blade that extends inside the handle.

Tangerine

A small- to medium-sized citrus; it has a thick, loose, orange rind, a dark orange, juicy flesh and a sweet flavor; named after the city of Tangier, Morocco.

Tangy

1. A tasting term used to describe a pleasantly tart flavor.
2. A cheese-tasting term for a cheese, typically a goat's milk or blue cheese, with a pleasing acidity or tartness.

Tannic

A wine-tasting term for an astringent, mouth-puckering wine.

Tapas (tah-pahs)

Spanish appetizers that can be hot or cold, simple or complex.

Tapenade (TA-puh-nahd)

A thick paste made from capers, anchovies, olives, olive oil, lemon juice and seasonings in France's Provence region; used as a condiment, garnish and sauce.

Tapioca

1. A starch extracted from the root of the cassava plant and used for thickening.
2. A milk pudding made with processed pellets of tapioca, known as pearl tapioca.

Tarragon

An herb native to Siberia with narrow, pointed, dark green leaves, tiny gray flowers, a distinctive aniselike flavor with undertones of sage and a strong aroma; available fresh and dried.

Tarragon Vinegar

A red or white wine vinegar in which tarragon has been steeped.

Tart

1. A shallow-sided pastry dough crust filled with a sweet or svaory mixture; the tart may or may not have a top crust.
2. A sharp, piquant, often acidic or sometimes sour flavor.
3. A wine-tasting term for a wine that is either highly acidic but not necessarily unpleasant or one that is disagreeably sharp.

Tartare

An imprecisely used term for any dish featuring a raw ingredient.

Tartlet Pan

A small pan, 2 to 4 in. in diameter and .75 to 1.5 in. high, available in many shapes including round, oval, rectangular and square, with plain or fluted straight or sloping sides; it is used for baking tartlets and usually made of tinned or black steel and generally without a removable bottom.

Tartufo (tahr-TOO-fuh)

Italian for truffle; tartufo bianco is a white truffle.

Taste

1. To test the flavor of something by placing it in the mouth or on the tongue.
2. To sample a food or beverage.
3. One of the five senses; concerned with perceiving and distinguishing the flavors of foods and beverages.

Tawny Port

A mature, golden red port; aged in wooden pipes for more than 3 years; it has a softer, rounder flavor than a ruby port.

T-bone Steak

A fabricated cut of the beef primal short loin; this tender cut contains a distinctive T-shaped portion of the backbone and on either side of the center bone, a large portion of the loin eye muscle and a smaller portion of the tenderloin.

Tea

1. An aromatic beverage made by infusing water with the cured leaves of the shrub; a mild stimulant due to caffeine, a tea is generally named for its leaf type and size or region of origin.
2. The leaves used to make the beverage.
3. An imprecisely used term for a beverage made from steeping the leaves of shrubs, herbs or other plants in water.
4. An imprecisely used term for a very thin, runny sauce, usually one flavored with vegetables, herbs or spices.

Tea, Afternoon

1. A light British meal or refreshment of bread and butter, cucumber or other delicate sandwiches, cookies, scones and Devonshire cream and the like served with a pot of tea during the late afternoon.
2. A formal social occasion or reception at which tea and other refreshments are served.

Tea, High

A late afternoon or early evening British meal, usually quite substantial and consisting of meat and/or fish dishes, biscuits and jam, an array of cakes and pastries and a pot of tea.

Tea Ball

A perforated metal ball that holds loose tea leaves; used for making tea in a cup or pot.

Tea Biscuit

British expression for any of a variety of cookies or crackers served with afternoon tea; also known as a tea cake.

Teakettle

A utensil used for boiling water for teas, tisanes, filtered coffee and so on; it has a broad base, a high-set handle, an often rounded or tapered top with a tightly fitting lid and sometimes a whistle on the spout to indicate when the contents have produced steam.

Temper

To bring something to the proper temperature or texture by mixing, stirring, heating or cooling (e.g., to temper eggs by slowly whisking in hot milk to avoid curdling).

Temperature Danger Zone

The broad range of temperatures between 40 and 140 degrees F in which bacteria thrive and reproduce; by keeping foods out of this temperature range, the chances of an infection, intoxication or toxin-mediated infection are decreased.

Tempered Chocolate

Chocolate treated with a heating and cooling process to stablize the cocoa butter crystals; tempered chocolate is shiny, smooth and unblemished by bloom.

Tempering

1. Heating gently and gradually.
2. The process of slowly adding a hot liquid to eggs or other foods to raise their temperature without causing whem to curdle.

Tempering Machine

An electric machine designed for melting and tempering chocolate, then holding it at the correct temperature for use in making candy or decorations.

Tempura (TEM-poo-ra)

A Japanese dish of battered and deep-fried pieces of fish and vegetables, usually accompanied by a sauce.

Tender

1. A fabricated cut of the beef primal sirloin; it is a trimmed, boneless steak.
2. A strip of flesh found on the inside of the chicken breast next to the bone.
3. A wine-tasting term for a young, light-bodied wine that is easy to drink.

Tenderize

To soften and/or break down tough muscle fibers in meat by cubing, needling, pounding, marinating in acidic ingredients, adding enzymes and/or cooking in moist heat.

Tenderloin

A flavorful and very tender muscle that runs through the beef short loin and sirloin primals; it is part of T-bone and porterhouse steaks or can be cut into chateaubrian, filet mignon and tournedos.

Tequila (tuh-KEE-luh)

A spirit made in Mexico from the fermented and distilled sap and pulp of the maguey plant; it has a high alcohol content, colorless to straw color and somewhat herbaceous flavor; it is often sold as either blanco or plata.

Teriyaki (tayr-ee-YAH-kee)

1. A Japanese dish of beef, chicken or pork marinated soy sauce, ginger, sugar and seasonings, skewered and grilled or broiled.
2. A Japanese marinade or sauce made from soy sauce, ginger, sugar and seasonings.

Terrine

1. Traditionally, coarsely ground and highly seasoned meats baked without a crust in an earthenware mold and served cold.
2. A coarsely or finely ground and highly seasoned meat, fish, shellfish, poultry and/or vegetable forcemeat baked without a crust in an earthenware mold, usually lined with pork fat, and served hot or cold.
3. The earthenware, metal or glass mold used for such preparations; usually a long, narrow rectangular loaf pan with a flared edge to hold the cover.

Texas Toast

A very thick slice of white bread that is toasted and brushed with butter; often served with steaks.

Tex-Mex

A term used for food that is based on the combined cultures of Texas and Mexico; these foods include burritos, nachos and tacos, and the principal flavorings include tomatoes and chiles.

Thermometer

A device designed to measure temperatures; it can be calibrated in Fahrenheit and/or Celsius and can be a column of mercury with temperatures indicated on a glass tube or a stem-type thermometer in which temperatures are noted by an arrow on a dial or a digital readout.

Thermometer, Instant-Read

A thermometer used to measure the internal temperature of foods; the stem is inserted into the food, producing an instant temperature readout.

Thermometer, Meat

A thermometer inserted into the meat to read the internal temperature; the top of the thermometer usually has a scale indicating the temperatures of doneness for certain meats.

Thermometer, Oven

A thermometer used to test the accuracy of an oven's thermostat; it must be able to withstand temperatures as high as 500 degrees F.

Thicken

The process of making a liquid substance dense by adding a thickening agent or by cooking to evaporate some of the liquid.

Thickening Agents

1. Ingredients used to thicken sauces, including starches, gelatin and liaisons.
2. A type of food additive used to produce viscous solutions or dispersions, impart body and/or improve texture or consistency; includes stabilizers, suspending agents, bodying agents, setting agents, jellying agents and bulking agents.

Thread Stage

A test for the density of sugar syrup; the point at which a drop of boiling sugar will form a thin thread when dropped in cold water; equivalent to approximately 230-234 degrees F on a candy thermometer.

Thuringer (THOOR-ihn-juhr)

A style of German sausages made from chopped pork and/or beef, seasoned with herbs, spices and other flavorings such as garlic, coriander or mustard; they are preserved by curing, drying and smoking and have a semidry to moist, soft texture.

Thyme (time)

A low-growing herb with small purple flowers and tiny, gray-green leaves; the leaves have a strong, slightly lemony flavor and aroma; used fresh and dried.

Tilapia (tuh-LAH-pee-uh)

A generic name for several species of freshwater fish aquafarmed worldwide; they generally have a gray skin, a lean white flesh, a firm texture, a sweet, mild flavor and an average market weight of 3 lb.; sometimes marketed as cherry snapper or sunshine snapper, even though not members of the snapper family; also known as mudfish.

Timbale

1. A dish, usually a custard base mixed with vegetables, meats or fish, baked in this mold.
2. A pastry shell made with a timbale iron; it can be filled with a sweet or savory mixture.

Timbale Mold

A 1 1/2 in. deep, flair-sided, round, stainless steel mold with a capacity of 4 oz.; it is used for single servings of foods such as eggs in aspic.

Tiramisu (tih-ruh-mee-SOO)

Italian for pick me up and used to describe a dessert made with layers of liqueur-soaked ladyfingers or sponge cake, sweetened mascarpone cheese and zabaglione, usually garnished with whipped cream and shaved chocolate.

Tisanes

Beverages made from herbal infusions that do not contain any tea.

Toast

1. To make an item crisp and hot.
2. A piece of bread grilled or broiled on both sides.
3. A speech made or a phrase stated before drinking a beverage in a person's or thing's honor.
4. The beverage consumed in honor of someone or something.

Toffee

1. A firm but chewy candy made with brown sugar or molasses and butter; Danish and English versions are hard and brittle instead of chewy.
2. The British spelling of taffy.

Tofu (TOH-foo)

A custardlike product made from curdled soy milk from which some of the water has been removed by pressure; it has a white color and a slightly nutty, bland flavor that absorbs other flavors; available dried and fresh and used in Asian cuisines in soups or cooked; also known as soybean curd and bean curd.

Tomatillo (tohm-ah-TEE-oh)

A plant native to Mexico whose fruit resembles a small tomato with a papery tannish-green husk; the fruit has a thin, bright green skin and a firm, crisp, pale yellow flesh with a tart, lemony-herb flavor; used like a vegetable in American Southwestern and Mexican cuisines; also known as jamberry, Mexican green tomato, Mexican husk tomato and husk tomato.

Tomato

The fleshy fruit of the Lycopersicon esculentum, a vine native to South America and a member of the night-shade family; used like a vegetable, tomatoes are available in a range of sizes, from tiny spheres to large squat ones, and colors from green to golden yellow to ruby red.

Tomato Juice

The thick liquid produced by blending the pulp and juice of a tomato.

Tomato Paste

A thick, slightly coarse paste made from tomatoes that have been cooked for several hours, strained and reduced to form a richly flavored concentrate used as a flavoring and thickener; also known as tomato concentrate.

Tomato Puree

A thick liquid made from cooked and strained tomatoes; often used as a thickener for sauces.

Tomato Sauce

1. A French mother or leading sauce made by sauteing mirepoix and tomatoes; white stock is added, and the sauce is then thickened with a roux; also known as sauce tomate.
2. A pasta sauce made from skinned, cooked, deseeded tomatoes; it can be thick or thin, seasoned with a variety of herbs and spices and garnished with meat, mushrooms, onions or the like.
3. A slightly thinned tomato puree, often seasoned, used as a base for sauces or as a flavoring or topped ingredient.

Tongs

A utensil with two long handles attached at the top; there are two types: those with a heavy wire scissor action and those with a spring; both are made in either stainless steel or chromed steel and are used as a retrieval tool.

Torte

In Central and Eastern European usage, refers to a rich cake in which all or part of the flour is replaced with finely chopped nuts or bread crumbs.

Tortilla (tohr-TEE-yuh)

A round, thin, unleavened Mexican bread made from masa or wheat flour and lard and baked on a griddle, it is eaten plain or wrapped around or garnished with various fillings.

Tortilla Chips

Corn or flour tortillas cut into wedges and deep-fried or baked; eaten as a snack, usually with a dip or salsa.

Tortilla Press

A metal utensil used to flatten tortilla dough; it consists of two hinged disks: the top disk has a handle and is lowered over the ball of dough resting on the lower disk.

Tostada (toh-STAH-duh)

A Mexican dish of a crisp-fried tortilla topped with refried beans and garnished with meat, cheese, lettuce, tomatoes, sour cream, guacamole and/or salsa.

Tourner (toor-nay)

French for to trim or to turn and used to describe the act of cutting foods, usually vegetables, into football-shaped pieces with seven equal sides and blunt ends.

Trifle (TRI-fuhl)

A deep-dish British layered dessert made with sponge cake, sherry, custard, jam or fruit and whipped cream.

Triple Sec

A clear, strong, orange-flavored liqueur used principally to make cocktails.

Truffle

1. A fungus that grows underground near the roots of certain trees, usually oaks; generally spherical and of various small sizes, with a thick, rough, wrinkled skin; there are two principal varieties: black and white.
2. A rich, creamy chocolate candy made with chocolate, butter, cream, and flavorings, formed into small rough balls and coated with cocoa powder or melted chocolate.

Truffle, Black

A truffle grown in France with a dark brown to black skin with white striations and a pungent aroma and rich flavor; also known as a Perigord.

Truffle, White

A truffle grown in Italy with an off-white to grayish-tan skin and an earthy, garlicky flavor; also known as a piedmontese.

Truss

To tie poultry with butcher's twine into a compact shape for cooking.

Tube Pan

A deep round baking pan with a hollow tube in the center.

Tuber

The fleshy root, stem or rhizome of a plant from which a new plant will grow; some, such as potatoes, are eaten as vegetables.

Tuile (twee)

French for tile and used to describe a thin, crisp wafer cookie traditionally shaped while still hot around a curved object such as a rolling pin.

Tuna

Any of several varieties of saltwater fish of the mackerel family found in tropical and subtropical waters worldwide; they generally are available as loins or smaller cuts and have a low to moderate fat content, a dark pink, flaky flesh that becomes light gray when cooked, a firm texture and a distinctive rich flavor; significant varieties include albacore tuna, bluefin tuna, bonito, skipjack tuna and yellowfin tuna.

Tuna Salad

A salad of tuna typically garnished with celery and onions, bound with mayonnaise and often flavored with celery salt.

Tunneling

The holes that may form in baked goods as the result of overmixing.

Turbinado Sugar

Raw sugar that has been cleaned with steam to make it edible; it is light brown and coarse, with a molasses flavor.

Turkey

One of the principal kinds of poultry recognized by the U.S. Department of Agriculture (USDA); it has light and dark meat and a relatively small amount of fat.

Turkish delight

A chewy, rubbery Middle Eastern candy made with cornstarch or gelatin, honey and fruit juice, often flavored with nuts; the candy is cut into small squares and coated with powdered sugar.

Turmeric (tehr-MEHR-rik)

A dried, powdery spice produced from the rhizome of a tropical plant related to ginger; it has a strong, spicy flavor and yellow color and is used in Indian and Middle Eastern cuisines and as a yellow coloring agent; also known as Indian saffron.

Turnip

The rounded, conical root of the turnip plant; it has a white skin with a purple-tinged top, a delicate, slightly sweet flavor that becomes stronger as it ages and a coarse texture.

Turnip Greens

The crinkly green leaves of the turnip plant; they have a sweet, peppery flavor when young that becomes more bitter with age.

Twice-baked

An expression used to refer to a product that is baked, then reworked and baked a second time.

Unbleached Flour

Wheat flour that has not been treated with a whitening agent.

Unsalted

A food-labeling term approved by the U.S. Food and Drug Administration (FDA) to describe a food prepared without the salt ordinarily used in the processed food product.

Upside-Down Cake

A dessert made by lining the bottom of a baking pan with butter, sugar and fruit, then adding a light cake batter; after baking, the cake is inverted so that the glazed fruit becomes the top surface.

Vanilla Bean

The dried, cured podlike fruit of an orchid plant grown in tropical regions; the pod contains numerous tiny black seeds; both the pod and the seeds are used for flavoring.

Vanilla Custard Sauce

Also known as creme anglaise; a stirred custard made with egg yolks, sugar and milk or half-and-half and flavored with vanilla; served with or used in dessert preparations.

Vanilla Extract

A vanilla-flavored product made by macerating chopped vanilla beans in a water-alcohol solution to extract the flavor; its strength is measured in folds.

Vanilla Extract, Pure

Vanilla extract made with 13.35 oz. of vanilla beans per gallon during extraction and 35% alcohol.

Vanilla Flavoring

A combination of pure vanilla extract and imitation vanilla.

Vanilla Sugar

Granulated sugar infused with the flavor of vanilla and made by burying vanilla beans in a container of sugar for a brief time; used in baked goods, creams and with fruit.

Vanillin

Whitish crystals of vanilla flavor that often develop on vanilla beans during storage. 2. Synthetic vanilla flavoring.

Veal

Meat from calves slaughtered when younger than 9 months; it has a lean, light pink flesh, a delicate flavor and a tender, firm texture.

Vegan (VEE-gun)

A vegetarian who does not eat any animal products.

Vegetables

The edible parts of plants, including the leaves, stalks, roots, tubers and flowers; they are generally savory rather than sweet and often salted or otherwise dressed; some are always consumed cooked, others always raw and some can be consumed either cooked or raw; sometimes associated with meat, fish, shellfish and poultry as part of a meal or ingredient; vegetables are mostly water and usually contain vitamins, minerals, carbohydrates, protein and fats.

Vegetarian

A person who eats primarily or exclusively plant foods.

Veloute, Sauce (veh-loo-TAY)

A French leading sauce made by thickening a veal stock, chicken stock or fish fumet with a white or golden roux; also known as a blond sauce.

Velvety

A tasting term for a lush, silky, smooth texture.

Venison

The flesh of any member of the deer family, including the antelope, caribou, elk, moose, reindeer, red-tailed deer, white-tailed deer and mule deer; it typically has a dark red color with very little intramuscular fat or marbling, a firm, dense, velvety texture, a mild aroma and a sweet, herbal, nutty flavor; significant cuts include the loin, leg, rack and saddle.

Vent

1. To allow the circulation or escape of a liquid or gas.
2. To cool a pot of hot liquid by setting the pot on blocks in a cold water bath and allowing cold water to circulate around it.

Vermicelli (ver-mih-CHEHL-ee)

1. Italian for little worms and used to describe very thin spaghetti; available in straight rods or twisted into a cluster.
2. A general term for any long, very thin rods of pasta or noodles.

Vermouth

A neutral white wine flavored with various herbs, spices and fruits and fortified to a minimum of 16% alcohol; used as an aperitif and cocktail ingredient.

Vidalia Onion

A large onion with a pale yellow outer layer and a sweet, juicy white flesh; grown in a delimited area around Vidalia, Georgia.

Vinaigrette (vihn-uh-GREHT)

A temporary emulsion of oil and vinegar seasoned with herbs, spices, salt and pepper; used as a salad dressing or sauce.

Vinegar

From the French vin aigre (sour wine); a weak solution of acetic acid made from a fermented liquid such as cider, wine or beer, subjected to certain bacterial activity; generally clear, the liquid can be tinted various shades depending on the base liquid and can reflect the flavor of the base liquid or be flavored by the introduction of other ingredients.

Vodka

A distilled spirit made from potatoes and various grains, principally corn, with some wheat added; it is distilled at proofs ranging from 80 to 100 and is sometimes flavored.

Vol-Au-Vents (vul-oh-vanz)

Deep, individual portion-sized puff pastry shells, often filled with a savory mixture and served as an appetizer or a main course.

Wafer

A very thin, crisp cookie or cracker; it can be sweet or savory.

Waffle

A thin, crisp, light cake with a honeycomb surface; it is baked in a waffle iron and served with sweet or savory toppings.

Waldorf Salad

A salad of apples, celery and sometimes walnuts in a mayonnaise dressing.

Walnut Oil

An oil obtained by pressing walnuts; it is high in polyunsaturated fatty acids, has a nutty flavor and aroma and is used in salad dressings, sauces and baked goods.

Wasabi (wah-SAH-bee)

The root of an Asian plant similar to horseradish; it is ground and, when mixed with water, becomes a green-colored condiment with a sharp, pungent, fiery flavor used in Japanese cuisines.

Wash

A glaze applied to dough before baking; a commonly used wash is made with whole egg and water.

Water, Artesian Well

Water obtained from an underground source; the water rises to the surface under pressure.

Water Bath

See Bain Marie

Water, Bottled

Any water, usually a still or sparkling natural water, that is bottled and sold; generally consumed as an alternative to a soft drink or other nonalcoholic beverage.

Water, Carbonated

Water that has absorbed carbon dioxide; the carbon dioxide produces an effervescence and increases mouth feel.

Water, Distilled

Water that has had all the minerals and impurities removed through distillation; generally used for pharmaceutical purposes.

Watermelon

1. A category of melons native to Africa; they are characterized by a very thick rind, a very juicy granular flesh with seeds generally disbursed throughout the flesh and a sweet flavor.
2. A large to very large ovoid to spherical melon with green striped or pale to dark green rind and a pink to red flesh; a seedless variety is available; also known as a red watermelon.

Wax Bean

A yellow version of the green bean; it has a slightly waxier pod.

Waxy Potatoes

Those with a low starch content and thin skin; they are best for boiling.

Waxy Starch

The starch portion of a waxy corn; sometimes used as a food additive to thicken puddings and sauces; also known as amioca.

Weight

The mass or heaviness of a substance; weight measurements are commonly expressed as grams, ounces and pounds.

Wheat

A cereal grass grown worldwide; there are three principal varieties: durum, hard and soft; in many climates, there can be as many as three planting cycles per year; crops are sometimes identified by the planting season as winter, spring or summer wheat.

Wheat Berry

The whole, unprocessed wheat kernel; it cosists of the bran, germ and endosperm.

Wheat Germ

The embryo of the wheat berry; it is very oily and rich in vitamins, proteins and minerals, has a nutty flavor and is generally used as a nutritional supplement.

Whetstone

A dense, grained stone used to sharpen or hone a knife blade.

Whey

The liquid portion of coagulated milk (curds are the semisolid portion); used for whey cheese, processed foods and principally livestock feed.

Whipping

A mixing method in which foods are vigorously beaten to incorporate air; a whisk or an electric mixer with its whip attachment is used.

Whisk

A utensil consisting of several wire loops joined at a handle; the loops generally create a round or teardrop-shaped outline and range in sizes from 8 to 18 in.; used to incorporate air into foods such as eggs, cream or sauces; also known as a whip.

Whiskey

1. An alcoholic beverage distilled from a fermented mash of grains such as corn, rye and barley; whiskys vary depending on factors such as the type and processing of the grain and water as well as the length and type of aging process.
2. The American, English and Irish spelling for this spirit; used to identify these countries' products; in Scotland and Canada it is spelled whisky.

White Chocolate

A candy made from cocoa butter, sugar, milk solids and flavorings; because it contains no chocolate liquor it is usually labeled white confectionary bar or coating; it can be eaten as a candy or used in confections and pastries.

White Stock

A light-colored stock made from chicken, veal, beef or fish bones simmered in water with vegetables and seasonings.

Whitewash

A thin mixture or slurry of flour and cold water used like cornstarch for thickening.

 

 

White Wine Sauce

1. A French compound sauce made from a veloute flavored with a fish fumet or chicken stock and white wine and beaten with butter until emulsified.
2. A French sauce made from a fish fumet or chicken stock and white wine reduced to a glaze and beaten with butter; also known as sauce vin blanc.

Whole Butter

Butter that is not clarified, whipped or reduced in fat content; it may be salted or unsalted.

Whole Wheat

A flour that is either milled from the entire hulled kernel or has had some of the components restored after milling.

Wild Rice

The grain of a reedlike aquatic plant unrelated to rice; grown in the United States and Canada, the grains are long, slender and black, with a distinctive earthy, nutty flavor; available in three grades: giant, fancy and select.

Wine

The fermented juice of a fruit, typically freshly gathered ripe grapes.

Wintergreen

An evergreen plant with small red berries that produce a pungent oil used in jellies or to flavor candies and medicines; also known as checkerberry and teaberry.

Winter Melon

A large muskmelon with a pale green rind, a white flesh and a flavor reminiscent of zucchini; used in Asian cuisines in sweet and savory dishes.

Wire Mesh Strainer

A tool with a mesh bowl, sometimes reinforced with narrow crossbands and a handle; available in various sizes and thicknesses of mesh; it is used to strain liquids from solids or to sift dry ingredients; also known as a strainer.

 

Wishbone

1. The forked bone found between the neck and breast of a chicken or turkey.
2. The cut of chicken containing the wishbone.

Wok

Cookware with a rounded bottom and curved sides that diffuses heat and makes it easy to toss or stir contents; it usually has a domed lid and two handles, although a single long-handled version is available; used originally in Asian cuisines.

Won Ton (WAHN tahn)

A small Chinese dumpling made from a thin dough filled with a mixture of finely minced meats, poultry, fish, shellfish and/or vegetables; it can be steamed, fried or boiled and eaten as dumplings, in soups and as appetizers.

Won Ton Skins

Wafer-thin sheets of dough made from flour, eggs and salt and used to wrap fillings; available in squares or circles.

Won Ton Soup

A Chinese soup consisting of chicken broth garnished with won tons, green onions, pork or chicken and/or vegetables.

Worcestershire Sauce (WOOS-tuhr-shuhr)

A thin, dark brown sauce developed in India for British colonials and first bottled in Worcester, England; it consists of soy sauce, tamarind, garlic, onions, molasses, lime, anchovies, vinegar and other seasonings.

Wrap

An American sandwich consisting of a filling and spread rolled in a soft flour tortilla (unlike a classic Mexican tortilla, the one used for a wrap can be flavored with herbs, spices or the like).

 

Xanthan Gum

A food additive produced from corn syrup; used as a thickener, emulsifier and stabilizer.

Yam

The thick, starchy tuber of various tropical vines native to Asia and unrelated to the potato and sweet potato; it has an off-white to dark brown skin and flesh that can range from creamy white to deep red; it is less sweet than a sweet potato.

Yeast

A microscopic fungus that converts its food into carbon dioxide and alcohol through a metabolic process known as fermentation; yeast it necessary for making beer, wine, cheese and some breads.

Yield

1.The total amount of a food item created or remaining after trimming or fabrication.
2. The total amount of a product made from a specific recipe.

Yogurt; Yoghurt

 thick, tart, custardlike fermented dairy product made from cow's milk to which bacteria cultures (e.g., Streptoccus thermophilus, Thermobacterium bulgaricum and T. jogurt) have been added; it has the same percentage of milkfat as the milk from which it is made.

Zest

To remove strips of rind from a citrus fruit. The colored, outermost layer of citrus rind; used for flavoring creams, custards and baked goods; it can be candied and used as a confection or decoration.

Zester

A tool used to cut slivers of zest from citrus; its short, flat blade has five small holes with sharp edges.

 

 

Ziti (TSEET-tee)

Italian for bridegrooms and used to describe large, slightly curved tubes of pasta, similar to rigatoni.

Zucca (ZOO-ka)

1. Italian for pumpkin.
2. Italian for all manner of squashes and gourds.

Zucchini (zoo-KEE-nee)

A moderately long, cylindrical summer squash with smooth, dark green skin and a slightly bumpy surface, a creamy white-green flesh and a mild flavor; also known as courgette (especially in Europe).

Zushi (zhoo-she)

The seasoned rice used for sushi.

Compiled by Chef NK