Culinary Terms and Definitions in

Alphabetical Order
Culinary Terms (Including Culinary vegetables terms and French
cooking terminologies) from A – C
A
a la Carte – (French) Each menu item is priced separately: Foods
prepared to order.
a la Mode – (French) Refers to ice cream on top of pie
Al Dente – Refers to pasta and some vegetables cooked to a barely
tender consistency.
A la grecque (adj.) – served in the Greek style of cooking, with
olive oil, lemon juice, and several seasonings, often referring to
vegetables.
A point (adj.) – cooking until the ideal degree of doneness, often
referring to meat as medium rare.
Acidulation (n.) – the process of making something acid or sour
with lemon or lime juice.
Angel food cake: A type of sponge cake made with egg whites that
are beaten until stiff.
Antipasto – A dish of cold meats, hors d´oeuvres and vegetables,
which is served before an Italian meal.
Appetizer: Light foods served before a meal. These may be hot or
cold, plated or served as finger food.
Aquaculture: The farm-raising of fish or shellfish.
Arborio: A high-starch, short-grain rice traditionally used in the
preparation of risotto.
Aromatics: Ingredients, such as herbs, spices, vegetables, citrus
fruits, wines, and vinegar, used to enhance the flavor and fragrance
of food.
Aspic – Clarified gelatin used to cover cold foods.
Au Gratin – Food with baked in cheese.
Au Jus – Food, usually roasted meat, served in its natural juices.
B
Baking Powder – A leavening agent of which the most common is
double-acting baking powder, called so because it reacts first with
liquids and secondly, with the heat during baking. A good
substitute for 1 teaspoon of baking powder is 1/4 teaspoon baking
soda plus 1/2 teaspoon cream of tartar. Periodically, check the
expiration date on your can as baking powder loses its leavening
power over time.
Baking Soda – A leavening agent, activated by interacting with
something acid. Liquid ingredients like sour milk, sour cream,
buttermilk, yogurt, molasses, and lemon juice help baking soda
produce the gases which in turn make a batter rise. The batter
should be baked as soon as possible after the liquid has interacted
with the baking soda.
Barbecue: To cook food by grilling it over a wood or charcoal fire.
Usually, some sort of marinade or sauce is brushed on the item
during cooking.
Baste: To moisten food during cooking with pan drippings, sauce,
or other liquid. Basting prevents food from drying out.
Batter: A mixture of flour and liquid, sometimes with the inclusion
of other ingredients. Batters vary in thickness but are generally
semiliquid and thinner than doughs. Used in such preparations as
cakes, quick breads, pancakes, and crepes.
Bearnaise – A variation of hollandaise sauce. It’s made with wine
and vinegar and flavored with tarragon.
Bechamel – A creamy white sauce which is made by adding a hot
liquid to a roux or white sauce.
Bisque – A creamy soup, usually refers to a creamed soup made
with seafood.
Blanch – To briefly plunge food into boiling water, and then into
cold water to stop the cooking process.
Blind Bake – To bake a pie crust without the filling. Metal weights
or dried beans are usually used to keep the pastry from bubbling.
Bouquet Garni – A bunch of herbs (traditionally parsley, thyme,
and bay leaf) bundled up in a cheesecloth bag that usually dangles
into a stockpot via a string. The herb bundle gives the stew, soup or
stock an aromatic seasoning. The bouquet garni is removed before
serving.
Braise – A method of cooking by which food (usually tougher cuts
of meat, large poultry, or vegetables like cabbage, chicory, and
artichokes) is first browned in fat, then cooked, tightly covered, in a
small amount of liquid at low heat for a lengthy period of time. The
long, slow cooking develops flavor and tenderizes foods by gently
breaking down their fibers. Braising can be done on top of the
range or in the oven.
Bread Flour -Bread flour contains a higher level of gluten, a
protein that provides the structure and elasticity necessary for
yeast dough.
Brine – A salt water solution used for preserving foods
Bruschetta – Grilled slices of bread brushed with olive oil and
fresh garlic.
Buffet – A vast array of hot and cold foods – refers to line of foods
ready to be served (usually self-served)
Bulgar – Bulgur is a wheat product sold whole or cracked. It can
be used in many of the same ways as rice. When cooked, it has a
nutlike flavor and a slightly chewy texture.
Butterfly – To split a piece of food down the center, cutting almost
through. The halves are fanned open and laid flat to cook or fry.
The fan resembles a butterfly. ex – butterfly shrimp.
C
Cake Flour – Flour that’s milled from soft wheat with a lower
protein and gluten content than other flours. It has a fine uniform
texture, well suited to lighter baked goods which do not need
strong structure.
Candy Thermometer – Usually a large glass mercury
thermometer that measures temperatures from about 40 degrees F
to 400 degrees F. A frame or clip allows it to stand or hang in
a pan during cooking.
Capers – Pickled buds from a caper bush, used in sauces and as
condiments. It’s used in many Greek and other East European
dishes.
Capon – A castrated rooster that makes a good roasting bird. It
ranges in size from four to ten pounds and has plenty of breast and
thigh meat. Its size makes it an ideal choice for serving eight to
twelve. Buying capon may prove to be difficult; try to special order
it from your butcher.
Cannellini Beans – A large creamy, white bean used often in
Italian cooking. They are sometimes referred to as Northern beans
and make excellent vegetarian substitutes for both fish and
chicken.
Caramelize – Under intense dry heat, as in roasting or sautéing,
the natural sugars change to a golden-brown color. This is called
caramelization.
Carob – Large beans like carob pods are roasted and grounded into
carob powder, which has an appearance similar to cocoa. It can be
used to replace up to half the cocoa in a recipe. While carob
performs like cocoa, it has a much lower fat content but a higher
natural sugar content. Unlike cocoa, carob has no caffeine. It has
high amounts of vitamin B1, vitamin A, niacin, iron and other
minerals.
Caster Sugar – Also called superfine sugar. It is pulverized
granulated sugar. It can be purchased or prepared at home by
whizzing some granulated sugar in the blender.
Chateaubriand – A thick slice of beef carved from the center of
the tenderloin, grilled or sautéed and sauced.
Chiffonade – French for ‘made from rags.’ In cooking it refers to a
small chopped pile of thin strips of an ingredient. Usually it is raw,
but sometimes sautéed. Mostly used to garnish.
Chipotle – Smoked dried jalapeno chiles. The distinctive smoky
heat of chipotles is used to flavor Southwestern and Mexican
dishes. They are sold both dried and in cans, in a vinegary sauce
called adobo. Most big supermarkets carry them, but a Latin-
American market is your best bet.
Chop – To cut food into nearly uniform bite size or smaller pieces.
Chorizo – Highly seasoned hog link sausage.
Cilantro – Also known as Coriander and Chinese Parsley. This herb
is often used in Chinese and Mexican cooking. It resembles and is
often used like parsley. The seeds of this aromatic plant are often
dried and used as spices (whole or ground). Its flavor is reminiscent
of slightly burnt oranges.
Chowder – A milk-based soup, usually containing seafood.
Chutney – An Indian relish made with fruits, vegetables and spices.
Clearjel™ – A modified corn starch originally developed for
commercial bakeries and used mainly as a thickener for fruit pie
fillings. The USDA considers Clearjel™ safe to use in making home
canned pie fillings. The shelf-life of canned foods made with
Clearjel™ is excellent. They retain a smooth texture with no
separation or curdling during storage. Buy clear jel in some candy
making supply stores, and in ag centers and farm supply stores that
carry other home canning supplies.
Clarify – To remove fat and impurities from stocks and broths.
Cobbler – A baked fruit dish, usually topped with pastry and served
with whipped cream or ice cream.
Cocoa Powder – There are two basic types of cocoa: regular (or
American) and Dutch process (sometimes labeled ‘European
process’). Dutch process cocoa has a slightly stronger flavor and
richer color than regular cocoa: It’s been treated with a mild alkali,
such as baking soda, which neutralizes its acidity. Both regular and
Dutch process cocoa have far less fat and fewer calories than
baking and eating chocolate because the cocoa butter has been
removed. This also means cocoa tastes less rich, so when you’re
cooking with it, you have to find another way to put the moisture
and richness back in.
Coconut Cream – Coconut cream is made by combining 1 parts
water and 4 parts shredded fresh or desiccated coconut meat and
simmering until foamy. The mixture is then strained, squeezing as
much of the liquid as possible from the coconut meat. Milk can be
substituted for water for an even richer result. Coconut cream
comes canned and may sometimes be found frozen in Asian
markets and some supermarkets.
Coconut Milk – Coconut milk is made by combining equal parts
water and shredded fresh or desiccated coconut meat and
simmering until foamy. The mixture is then strained, squeezing as
much of the liquid as possible from the coconut meat. The coconut
meat can be combined with water again for a second, diluted batch
of coconut milk. Coconut milk comes canned and may sometimes be
found frozen in Asian markets and some supermarkets.
Compote – Spiced fruit cooked in syrup.
Concassée – roughly chopped or pounded food, usually refers
concassée made from chopped tomatoes.
Consomme – A clarified broth used in sauces and soups.
Cornstarch – A white, powdery thickener finer than flour. It is
extracted from the starch endosperm of wheat or corn. It must be
dissolved in a cold liquid before it is added to a hot mixture or it
will lump. It results in a glazy, opaque finish.
Cream – Beating butter or shortening either alone or with added
sugar, until it’s light and fluffy.
Cream of Tartar – The common name for potassium bitartare, a
by-product of wine-making. Its is a major ingredient in baking
powder and is used to stabilize beaten egg whites.
Creme Fraiche – A matured, thickened cream that has a slightly
tangy, nutty flavor and velvety rich texture. The thickness of creme
fraiche can range from that of commercial sour cream to almost as
solid as room-temperature margarine. In France, where creme
fraiche is a specialty, the cream is unpasteurized and therefore
contains the bacteria necessary to thicken it naturally. In America,
where all commercial cream is pasteurized, the fermenting agents
necessary for creme fraiche can be obtained by adding buttermilk
or sour cream. To make your own: combine 1 cup whipping cream
and 2 tablespoons buttermilk in a glass container. Cover and let
stand at room temperature (about 70°F) from 8 to 24 hours, or until
very thick. Stir well before covering and refrigerate up to 10 days.
Creme fraiche is the ideal addition for sauces or soups because it
can be boiled without curdling. It’s delicious spooned over fresh
fruit or other desserts such as warm cobblers or puddings.
Croquette – A thick patty made up of finely chopped, diced or
ground poultry, fish, or meat and vegetables. The patties are
breaded then fried, sauteed or sometimes baked.
Croustade – Pastry shells filled with meat or chicken.
Croutons – Bread cubes which have been dried, toasted or fried.
Cryovac – A trademark for a process in which meats are sealed in a
plastic vacuum pack.
Cube – Foods such as meat, cheese or bread, cut into small square
pieces.
Curd – The coagulated substance produced when milk is soured.
Cut-In – To mix a solid fat such as butter or shortening into a dry
ingredient such as flour, using a pastry blender, a fork or two
knives
Culinary Terms from D – E
D
Deglaze – A process of adding a liquid such as wine, vinegar or
stock to a hot pan to collect the bits of food left on the pan during
cooking. Deglazing is most common with sautéed and roasted
foods.
Devein – To remove the dark brown or black vein running down
the back of a shrimp. In smaller shrimp, the vein can be eaten, but
in large shrimp, the vein should be removed.
Dice – To cut food into tiny, 1/4″ or smaller pieces or cubes.
Dijonnaise – This is a name given to dishes that contain a sauce
mixed with mustard.
Dock – To pierce pastry dough before baking, allowing the steam
to escape and preventing blistering of the dough.
Double Boiler – A double broiler is a vessel for cooking without
using direct heat. It usually consists of two saucepans that fit
together. The bottom sauce pan is filled with water and the top one
with the mixture to be cooked, such as custard, chocolate, etc.
Drawn Butter – Butter that has been melted over low heat
allowing the solids to go the bottom. Pour off the clear liquid –
that’s the drawn butter. Lasts a long time in the refrigerator – also
Dredge – To lightly coat food with dry ingredients like flour,
cornmeal, or bread crumbs…the usual preparation for frying.
Dress – To prepare poultry for cooking. Could also refer to adding
dressing to a salad
Dry Aging – A process usually referring to beef. This process not
only adds flavor but tenderizes the beef. Maximum flavor and
tenderness are achieved in about 21 days
Duchess – A potato puree that’s mixed cream, piped into
decorative shapes, then browned in an oven.
Dumpling – A starchy mixture or dough. cooked in and served with
a stew. Also, can refer to pastry wrapped baked fruit, such a apple
dumplings.
Durum Semolina Flour – Products of Durum wheat, a high
protein, hard wheat. Semolina flour is granular with a sugary
texture. It makes the best quality spaghetti, macaroni and other
pasta. Durum flour is a by-product of semolina milling which is
used to make noodles. Both semolina and durum flour are enriched
with B-Vitamins and iron.
Dutch Cocoa Powder – An alkalized cocoa. It has an intense
flavor. Droste is a good and widely available brand.
E
Effiler (n.) – to remove the string from a string bean or to thinly
slice almonds.
Egg wash: A mixture of beaten eggs (whole eggs, yolks, or whites)
and a liquid, usually milk or water, used to coat baked goods to
give them a sheen.
Emince – (French) Cut fine, or sliced thin.
Emincer (n.) – to slice thinly, similar to julienne style, but not as
long.
Emulsify – The process of combining ingredients like water and oil
with a binder. The blended product is an emulsion. These blended
combinations can last from a few minutes to a few days depending
on the ingredients. Mustard and egg yolks are two common
emulsifiers.
Entree – A single prepared dish served as the main meat item.
Escabeche (n.) – a dish consisting of fish marinated for
approximately one day in a sauce of olive oil, vinegar, herbs,
vegetables, and spices, and then poached or fried and allowed to
cool.
Escalope – A very thinly sliced food, can be meat, fish, or
vegetables.
Essence: A concentrated flavoring extracted from an item, usually
by infusion or distillation. Includes items such as vanilla and other
extracts, concentrated stocks, and fumets.
Evaporated Milk – A preserved milk that has much of the water
content removed via evaporation. It is similar to condensed milk,
although not as sweet.
Extrusion/extruding machine: A machine used to shape pasta.
The dough is pushed out through perforated plates rather than
being rolled.
Culinary Terms from F – I
F
Farina – Farina is a coarsely ground flour made from of hard
wheat. Farina is used in breakfast cereals.
Fettuccine – Long, flat pasta meaning “Small Ribbons”. Perfect for
heavier sauces, like cheese, meat and tomato sauces. For variety,
try breaking in half and putting in soups, or use for a salad.
Finnan Haddie – Smoked haddock
Fish Sauce – A pungent, salty liquid made from fresh anchovies
that is essential in Thai cooking.
Five-spice Powder – A fragrant, pungent, slightly sweet and hot
Chinese spice mixture. The blend traditionally includes star anise,
cinnamon, Szechwan peppercorns, cloves and fennel. Five-spice
powder is used in marinades, as a spice rub for meats and in
dipping salt mixtures.
Flake – To shred or teat into small pieces, usually with a fork.
Flan – A pastry tart, filled with cream and topped with fruit. Flan is
used in Spanish and Mexican cooking to describe an egg custard
that is baked in a shallow dish, and flavored with caramel.
Flambe – To add alcohol to a dish, then ignite it to sear the outside
of the food.
Fold – To gently add other ingredients to a beaten mixture. To
lightly and carefully stir in.
Fondant – A creamy white substance created by kneading cooked
sugar syrup. It is used often as a filling for chocolates, frosting for
cakes, petit fours or pastries. It can also be flavored and made into
individual sweets.
Fondue – A sauce of cheese into which cubes of bread or other bite
size foods are dipped. Can also a chocolate-based sauce into which
pieces of fruit are dipped just before eating.
Fricassee – A stew prepared without first browning of the meat.
Chicken is the most common form of this type of stew.
Frittata – An open-faced Italian omelet.
Fritter – Food that has been mixed with a batter and deep fried or
sauteed. Fritters may be made with vegetables, fruit, or sometimes
meat or shellfish.
Fruit Pectin – A natural substance found in fruit, especially citrus
fruit, used in jam and jelly making because it can gel liquids. Pectin
is available in powder or liquid form, sold as Certo®, Sure-Jel®,
etc.
Fusilli – Literally means “Twisted Spaghetti”. This long, spiraled
shaped pasta can be topped with any sauce, broken in half and
added to soups, or turned into a beautiful salad. Fusilli also bakes
well in casseroles.
G
Garbanzo Beans – Medium size, round, beige, firm beans with a
nutty flavor, also known as chickpeas. A popular salad bar
ingredient; also used in Mexican foods and a main ingredient in
hummus – a Middle Eastern favorite.
Gazpacho – A Spanish cold vegetable soup. It’s usually made with
tomatoes and other diced raw vegetables. A light gazpacho is made
with cucumbers and served with avocados, croutons and other
garnishes.
Ginger Root – This knobby, light beige-colored rhizome comes in
two varieties: young and mature. Young ginger is more tender and
milder in flavor and can be used with its skin on. Mature ginger has
a more assertive, peppery bite. Both should be firm and free of
wrinkles. Grated, slivered, minced and sliced ginger can be used in
a range of dishes – from marinades and stir-fries to curries and
soups.
Glaze – A greatly reduced stock. Or…A light glossy coating added
to foods, anything from melted chocolate to thin icings covering
pastries or cakes.
Gluten – The elastic material in grains which contributes to light
breads.
Gnocchi – Small dumplings made from flour, potatoes, eggs;
sometimes with parmesan, ricotta cheese, and herbs added.
Gnocchi are cooked in boiling water and tossed with melted butter
or served in sauce. Gnocchi is also the name of a small round or
shell shaped hollow pasta.
Graham Flour – Another name for whole wheat flour, a course
flour ground from the entire wheat kernel.
Gratin – A savory dish baked or broiled so its topping forms a
golden crust.
Green Onions – Onions of any variety that are pulled before very
early, before they mature and bulb; sometimes called spring onions.
There are also onions especially raised for bunching that do not
bulb.
Grits – Cornmeal and hominy grits are made from mature white or
sometimes yellow corn from which the bran and wheat germ have
been removed. Hominy are kernels of corn broken into particles.
Grits are grains of hominy broken into smaller uniform particles.
Grits are a Southern breakfast tradition.
Guacamole – Mashed avocados seasoned with onions, tomatoes,
chiles, and cilantro, mostly served as a dip with tortilla chips. It’s
sometimes served with burritos and tacos, taco salads and other
Mexican dishes.
Gumbo – A thick soup, usually containing a mixture of poultry,
meat, or seafood and vegetables.
H
Half-and-half – A mixture of equal parts of whole milk and cream;
cannot be whipped like heavy cream (whipping cream).
Hazelnuts – Hazelnuts are used as snacks, in bakery items and in
various other recipes. They are high in protein, complex
carbohydrates, and fiber and low in sugar and sodium with no
cholesterol.
Hoisin Sauce – A Chinese cooking sauce made from soybean flour,
red beans, chiles and various spices; used for marinades and as a
basting sauce.
Hummus – Hummus is made from cooked chickpeas, and various
combinations of sesame, garlic, dill, and other spices and
seasonings. It’s typically served as a dip with crackers or
vegetables, as a sandwich spread, or as a vegetable topping.
I
Iago – A small British pastry or petit fours.
Ibrik – A small, long-handled Turkish pot with a bulbous bottom,
narrow waist and flared top.
Icefish – A scaleless Antarctic fish of pallid appearance with spiny
gill covers and a snout shaped like a duck’s bill.
Icelandic lobster – Norway lobster.
Infusion – The extraction of flavor from a food in a hot, but not
boiling liquid. Usually refers to tea and coffee, but can also apply to
cooking, such as oils that are infused with herbs.
Involtini – Thin slices of meat or fish which are stuffed and rolled.
They may then be sauteed, grilled, or baked.
Culinary Terms Starting from J – K
J
Jalapeno – A small green Chile pepper that is mildly hot. They are
named after Jalapa, the capital of Veracruz. Serrano peppers are a
good substitute when there are no jalapenos on hand.
Jasmine Rice – A fragrant long grain rice from Thailand that is
distinctly aromatic, soft and sticky when cooked. The length of each
grain four to five times its width.
Jicama – A bulbous, brown root with a crunchy white interior used
in Latin American cooking. The sweet and nutty interior is great for
crudité platters and salads. It can be found from May to November
in many Mexican markets.
Julienne – Foods that are cut into very thin, match-stick like strips.
Jus – A lightly reduced stock used as a sauce for roasted meats.
K
Kalakukko – A Finnish dish of bread filled with fish.
Kebab – Also spelled kabob, these are skewers of meat, fish, or
vegetables grilled over a fire. All countries serve some version of
this dish.
Kedgeree – A British variation of an Indian dish with rice, smoked
fish, hard cooked eggs, and bechamel sauce flavored with curry.
Finnan Haddie is most often used, but smoked sturgeon or salmon
are excellent substitutes.
Kefir – A fermented milk drink similar to a lassi, flavored with salt
or spices. Where available, kefir is made with camel milk.
Ketchup – A term derived from Asian cookery; this sauce is known
to be a sweet sauce made from tomatoes. Other forms of ketchup
are made from walnuts, mushrooms, and grapes.
Kirsch – A clear brandy distilled from cherry juice and pits. In
cookery, it is most prominently known as a flavorful addition to
fondue and cherries jubilee.
Kombu (Konbu) – A large edible seaweed used in Japanese
cooking.
Kosher – Foods that are prepared in accordance with Orthodox
Jewish law.
Kugelhopf (Kugel Hopf) – A yeast cake from Alsace baked in a
large crown-like earthenware dish. It is similar to brioche, though
less rich, and flavored with currants or golden raisins and almonds.
This is mainly eaten for breakfast.
Kumquat – A very small citrus fruit with the unique quality of
having a sweet skin and bitter flesh. These are used in pastry
making, preserves, and chutneys.
Culinary definition and Terms beginning from L – P
L
Larding – Salt pork strips inserted into meat with a special needle.
Used to add flavor and moisture to meat.
Lardons – Julienne of bacon. Strips of salt pork used for larding.
Larder – To insert thin strips of fat into meats before roasting.
Leeks – A member of the onion family which does not form a bulb.
Leeks are a thick stalk that resemble a large green onion without a
bulb. Select Leeks that are about 1″ thick with clean, bruise-free
white bases and fresh green tops. Leeks are frequently used as an
ingredient in soup or sautéed and served as a side dish.
M
Macerate – Soaking vegetables in salt, sugar or syrup to remove a
bitter taste before canning or using in a recipe.
Marinate – To let food stand in a mixture called a marinade – a
liquid, dry rub, or a paste before cooking. Some marinades are for
added flavor. Marinades that contain an acid such as lemon, wine,
or vinegar are for tenderizing and some marinades are meant to do
both.
Marzipan – An almond paste mixture is used to wrap cakes,
cookies and candies. Marzipan is also formed into fruit and
vegetable shapes and sold in candy stores.
Mascarpone Cheese – An Italian cream cheese most often used in
desserts. It is said to have originated in Lombardy in the 16th
century. The name comes from the Spanish ‘mas que bono’ (better
than good). It has a soft and buttery consistency, resembling stiffly
whipped cream. Mascarpone goes well with savory dishes as well
as fruit and desserts. It is found in most supermarkets and Italian
groceries. It can be expensive. Here is a recipe for a good
substitute from the Stars Desserts cookbook. 4 cups heavy
whipping cream, 1/4 teaspoon tartaric acid. Line a mesh strainer
with a dish cloth folded over to make a double thickness. Rest the
strainer over a bowl, making sure the strainer does not touch the
bottom of the bowl. Set aside. Heat the cream in a double boiler
over medium high heat. When the cream reaches 180 degrees F,
add the tartaric acid and stir for 30 seconds. Remove the cream
from the stove and continue to stir for another 2 minutes. Pour the
cream into a lined strainer and refrigerate. When it is cold, cover it
with plastic wrap. Let the cream sit in the refrigerator for 12 to 18
hours. It will become very thick and firm. The mascarpone will keep
for a week in the refrigerator. Makes 2 cups.
Milk Chocolate – This is the most popular form of eating chocolate
in the United States, probably because of its mild, mellow flavor. It
has only 10% chocolate liquor and usually contains about 12% milk
solids. Milk chocolate has a less robust flavor than sweet or
semisweet.
Mince – To cut food into very small pieces. The terms “finely
chopped” and “minced” can be interchangeable.
Miso – A paste made from fermented soybeans used in Japanese
cooking, mostly in soups and sauces.
Mochi – A Japanese food made from pounded brown rice. It’s sold
refrigerated, in flat squares. Mochi can be broiled.
Molasses – A syrup made from natural sugarcane juices, clarified,
reduced, and blended. To produce table sugar, raw sugar is
processed into refined sugar. The remaining syrup is the sweetest
molasses. Additional processing results in darker and stronger
tasting molasses called black strap.
Mole – Thick Mexican cooking sauces made with chiles and
flavored with cumin, coriander, cinnamon, herbs, and other
ingredients.
Mousse – Sweet, light whipped dessert mixtures usually made
from cream and flavored with fruit or chocolate.
N
Napa Cabbage – This oval-shaped broad-leafed head has very
crisp, pale green crinkled leaves and a sweet, delicate flavor. It is
used extensively in stir-fried dishes and soups, and absorbs flavors
beautifully.
Niçoise – Italian dishes made with tomatoes; Niçoise olives, garlic,
beans, anchovies, etc., prepared “Nice” style. Salad Niçoise is
made with potatoes, olives, beans, and a vinaigrette dressing.
Nougat – A confection made from sugar and honey, sometimes
mixed with fruit and/or nuts.
Nutella – A commercial brand of a creamy paste made of chocolate
and hazelnuts. Nutella is used in making candy, flavored milk, and
in spreads.
O
Olive Oil – Grades of olive oil are determined by the method of
extraction and the acid content. Extra virgin is the finest olive oil,
with a 1% acid content. Superfine has a 1.5% acid content, fine has
a 3%. Virgin olive oil, from the first pressing of the olives with no
further refinement, has a 4% acid content. Store olive oil, tightly
sealed, in a cool dark place, since it quickly becomes rancid when
exposed to heat or light.
P
Paella – A Spanish dish containing rice, shellfish, chicken and ham.
Pancetta – An Italian cured meat made from the belly (pancia) of
the big (the same cut used for bacon). It is salted but lightly spiced,
but not smoked. You can buy it at Italian delis
Panneton – An Italian cake traditionally served at Christmas time.
It’s made from dough that’s studded with raisins, candied fruit, and
pistachios.
Papillote – (French) Cooked in foil or parchment paper to seal in
flavor, then served and cut open at table.
Parchment Paper – A paper that can withstand high heat,
especially good to use as a liner or covering when making foods
such as candies or chocolate because they will not stick to it.
Pareve/Parve – Under kosher dietary laws, a category of food
made without meat or milk products.
Pate – Very finely chopped meat, poultry, or liver which has been
baked and is served cold, often as a spread.
Penne – Small smooth pasta tubes. Pasta tubes with ridges are
penne Rigatti, also known as mostaccioli. Manicotti are large pasta
tubes.
Pesto – A tasty pasta sauce made with olive oil, parmesan cheese,
garlic, and fresh basil; It sometimes contains nuts and other herbs.
Poach – To gently cook food in water or a broth, just below the
boiling point.
Polenta – Coarsely ground yellow cornmeal, cooked and flavored
with onions, garlic, and cheese. Polenta is sometimes served as an
Italian mush, with soups or stews. It’s also spooned into a greased
baking pan; allowed to set; then sliced, salted, and topped with
cheese and tomato sauce.
Praline – A confection containing nuts, made from a syrup.
Proof – Swelling or expanding. When yeast swells and becomes
bubbly, it “proofs”. Dough proofs when it swells and rises to twice
its original size.
Prosciutto – The Italian word for ham, used in the names of raw
hams coming from Italy, in particular Prosciutto di Parma and
Prosciutto di San Daniele.
Puree – To press through a sieve or process in a blender to a
smooth consistency.
Culinary definition and Terms from Q – S
Q
Quesadilla – A corn empanada filled with meat and deep fried.
Quesadillas served in many restaurants are simply made with flour
tortillas, filled with cheese, folded over and cooked.
Quiche – A dish that is a light custard mixture of eggs, cheese and
sometimes a meat or vegetable fillings, baked in a pastry shell.
R
Radicchio – A salad green with red and white leaves; varieties
range from mild to bitter.
Ragout – A stew made from poultry, meat, fish, or vegetables cut
into pieces seasoned with herbs and spices and cooked in a thick
liquid. In a brown ragout, the meat is browned, sprinkled with
flour, and cooked in water or broth. In a white ragout, the meat is
cooked but not browned, then sprinkled with flour and cooked in
broth.
Ramekin – A small baking dish usually ceramic or earthenware,
often used as a baking dish in a water bath.
Reduce – Boiling a liquid until its volume is reduced by
evaporation, thickening and condensing the liquid and intensifying
the flavor.
Render – Melting animal fat over low heat to separate it from any
connective tissue, turning this tissue crisp and brown. The clarified
fat is then strained. Cooking fatty meats, such as bacon or spare
ribs, until the fat melts.
Resting – Meat juices are driven from the surface as it cooks.
Allowing meat to “rest” before slicing lets the juices return to the
surface, resulting in more flavorful meat.
Ricer – A kitchen gadget that looks like a large garlic press. Also
called a potato ricer, it forces cooked foods such as potatoes or
turnips through tiny holes.
Risotto – An Italian rice and cheese dish served as either a main
course or as a side dish.
Roasted Garlic – Process: Cut the top third of the garlic head off
and discard it. Drizzle the remainder with olive oil and put it in
aluminum foil. Bake in a 400° F oven until edges of the garlic are
caramelized (about 40 min.).
Roasting, Peeling, and Seeding a Bell Pepper – Many methods
exist for roasting peppers. Among them are roasting them atop a
stove, in an oven broiler, on a grill, and in hot oil. Using the broiler
to roast peppers is a preferred method.
Roasting: Preheat the oven broiler for 15 minutes. Place the
peppers on the top rack (3-4 inches away from flame). Once a side
has blackened., turn (with tongs, fork, towel, or another utensil).
Repeat until all sides are blackened. If you are using this method
for chili pepper, other than the bell pepper, you have to monitor
closely so as only the skin and not the flesh of the pepper is
charred. The bell pepper has a hardier skin and does not burn so
easily.
— Peeling: Two different methods can be employed to peel a
charred pepper. Place the peppers in a plastic or paper bag. Fold
over the top of the bag, so no steam can escape. This way the steam
will build up between the flesh and the skin, making peeling even
easier. When the pepper is cool enough to handle (20 minutes),
take out of the bag and peel the rest by hand. OR submerge the
charred pepper into a bowl of ice-cold water. This will stop the
cooking process and aid in the removal of the skin. Once the
pepper is cool enough to handle, peel off the rest of the skin.
Seeding: If you are going to be using the peppers whole, make a slit
down one side, leaving a small space at both ends. Carefully
remove the inside with a knife or small spoon. Otherwise, just
remove the stem, remove the seeds and veins with your fingers,
and rinse the pepper under water.
Roulades – Slices of meat or pastry, stuffed with cheese.
Roux – A mixture of flour and fat such as butter or Margerine, used
to thicken sauces, gravies, soups, and stews. Roux’s can also be
made with bacon or meat drippings or poultry fat. After thickening,
roux’s are cooked for a short time. In Creole cooking roux’s are
cooked for a longer time, until they are a dark brown color.
S
Salt – Canning Salt – Canning or pickling salt is made without
additives that could produce a cloudy brine. Table salt contains
iodine plus an anti-caking agent which would cause pickling brine
to be slightly cloudy and make home-canned foods unattractive.
Salt – Sea Salt – Salt comes either from the sea or from mining
deposits left by prehistoric salt lakes. Sea salt is the compound
remaining when sea water is evaporated. This natural salt product
dissolves quicker, has more minerals and does not have a very
strong salt flavor. It has a sweet, more palatable flavor that
enhances the natural flavors of food.
Salt – Table salt – Sodium chloride plus iodine plus an anti-caking
agent to make it free-flowing.
Samosas – Indian deep-fried dumplings stuffed with curried
vegetables. The most common fillings are potatoes or cauliflower
with peas.
Scald – To heat milk almost to the boiling point just as tiny bubbles
start forming on the inside edge of a pan.
Scone – A lightly sweetened English pastry, similar to but denser
than biscuits; Scones usually contain raisins or currants.
Score – Making shallow cuts in meats before cooking, making the
meat more tender.
Sear – Frying meats quickly to seal in the juices.
Semisweet or Bittersweet Chocolate – This is the chocolate most
often called for in cake and cookie recipes. ‘Bittersweet’ and
‘semisweet’ are often used interchangeably, though bittersweet
generally has more chocolate ‘liquor’ (the paste formed from
roasted, ground cocoa beans). Most semisweet chocolate contains
at least 35% chocolate liquor, while some fine bittersweets contain
50% or more. Bittersweet and semisweet chocolate have a deep,
smooth, intense flavor that comes from the blend of beans used
rather than added dairy products. Sugar, vanilla, and cocoa butter
are added to the liquor to lend an even richer taste.
Semolina Flour – A coarsely ground flour made from durum
wheat, which is the hardest wheat variety. It has the highest
protein of all flours. It’s the best flour for making pasta because it
retains its shape and firmness and doesn’t become mushy or sticky
while cooking.
Sesame Oil – Used extensively in Japanese and Chinese cuisine,
this highly aromatic and richly flavored oil ranges in hue from
golden to dark brown. It is sometimes used as a cooking oil, but
most often is used as a seasoning accent in stir-fries, dressings,
sauces and marinades.
Shallots – An onion variety that produces clusters of bulbs. Their
flavor is slightly less intense than that of onions. Shallots are
excellent for pickling.
Simmer – To slowly cook a liquid at just below the boiling point.
Skim – To remove fat and other substances from the surface of
cooked or cooking liquids.
Shallots – Shallots are part of the onion family, with mild, garlic-
tasting roots.
Season – To coat a pan or other metal cooking surface with oil and
then heat it. This prevents sticking by sealing tiny pits on the
surface.
Smorgasbord – A commonly used term for a buffet of many dishes
served as a single course or a complete meal. Smorgasbord is
actually a Swedish word for a buffet that would include such foods
as pickled herring, marinated vegetables, smoked and cured
salmon, and other appetizers.
Spätzle – A coarse German noodle made from flour, eggs, oil, and
water. Spätzle are cooked, then fried in butter. They may also be
sprinkled with herbs or grated cheese.
Steam – To cook foods in a perforated container suspended over
boiling water.
Stew – A long cooking method in a covered pot using liquid. A stew
is a one dish meal produced by cooking a combination of meat, fish
or poultry and vegetables by this method.
Stir Fry – To rapidly sauté or fry while stirring chopped meat,
poultry or fresh vegetables over high heat.
Stock – A broth from cooking meats, fish, shellfish, and vegetables,
the basis for soup making.
Culinary Glossary and Terms from T – W
T
Tahini – An oily paste made from ground sesame seeds. A
sweetened dark variety also exists. It can be found in health food
stores and the ethnic section of most grocery stores.
Tamarind Paste – A vitamin-rich, tangy, prune like pulp from the
pods of a tropical Asian tree. It is used as a seasoning in curries
and chutneys or made into drinks, jams, or sorbets.
Tart – A covered or uncovered pastry shell filled with fruit.
Tartare – A term used to describe a seasoned paper-thin raw steak
dish called steak tartare. Also, Tartare sauce is a mayonnaise-based
sauce frequently served with seafood.
Temper – To slowly add a hot liquid to an egg mixture or other
food being prepared to raise the temperature without making them
curdle or begin to cook.
Tofu – Tofu, or soy bean curd, is a soft cheese-like food with a
naturally mild flavor. It’s found in several varieties, from soft to
extra-firm. Soft tofu can be used to make cake frostings, dips and
spreads. Firmer tofu is used in stir-fries, soups, and many other
dishes. Tofu can be found in the dairy section in most stores. It’s an
excellent source of calcium, low in sodium, low in saturated fat and
contains no cholesterol.
Tiramisu – An Italian dessert made of sponge cake, typically
soaked with an espresso syrup and layered with a sweet cheese and
chocolate sauce.
U
Ugli – A citrus fruit hybrid created from a grapefruit and a
tangerine.
Unbleached Flour – Bleaching is a term referring to the whitening
of flour. Because newly milled flour may not make the best quality
baked goods, it is stored for a few months. During this time,
oxidation occurs and produces a whiter flour with a finer texture
and improved baking quality. The nutritional value of unbleached
flour is the same as bleached flour.
Unsweetened Chocolate – (also called baking chocolate): You
don’t eat unsweetened chocolate. It has no added sugar and is
generally composed of 55% cocoa butter and 45% chocolate mass
from the bean. It has an intense chocolate flavor that has to be
tempered by sugar and other ingredients.
V
Vermicelli – This pasta literally means “Little Worms”. It is slightly
thinner than Spaghetti and looks like fine strands. Angel hair pasta
is a very fine form of vermicelli. Vermicelli is good topped with any
sauce, or as a salad or stir-fry ingredient. It is versatile enough to
also be used in certain puddings and souffles. Variations include
Chinese vermicelli (made with soya flour) and Far Eastern
vermicelli (made with rice flour).
Vichyssoise – A chilled soup, commonly made with potatoes and
leeks. Some recipes also use zucchini, apples, and carrots.
Vinaigrette – A dressing made with oil and vinegar, commonly
used on salads. Vinaigrettes may also contain mustard, citrus juices
or wine.
Vindaloo – The spiciest of all curry dishes. Vindaloos primarily
come from central and southwestern coastal India. They are
composed of a complicated roasted spice blend which includes
mustard seeds, cumin seeds, ginger, peppercorns, fenugreek seeds,
cloves, coriander seeds, and tamarind concentrate. One must
include red chilies in the mix. Vindaloo sauce is usually served with
meat over rice. You can purchase commercial vindaloo pastas and
sauces in most Indian grocery stores or the ethnic food aisle in
larger grocery stores.
W
Wasabi – Japanese horseradish, a root that is dried and ground to
a fine powder. The powder is reconstituted and used with soy sauce
as a dipping sauce for sushi and sashimi.
Welsh Rarebit – A cheese sauce made with ale and seasoned with
mustard, black pepper, and Worcestershire sauce. It’s traditionally
served on toast, sometimes with bacon bits. It can also be used as
fondue.
Whipping Cream – Also called heavy cream. Fat content is around
40 percent; Will double in volume when whipped.
Whisk – A kitchen tool with strands of looped wire used for
beating. To whisk means to mix or beat with a wire whisk.
White Chocolate – White ‘chocolate’ doesn’t contain a drop of
chocolate. But it does have cocoa butter, from which it gets its
faintly chocolaty flavor. The cocoa butter is blended with milk and
sugar to form the creamy confection, which is used for both eating
and cooking.
Culinary Glossary and Terms from X – Z
X
Xanthan Gum – Produced from the fermentation of corn sugar. It
is most commonly used as a stabilizer, emulsifier and thickener in
foods such as yogurt, sour cream and salad dressings.
XXX; XXXX: Label symbols used for confectioners’ sugar.
Y
Yagi – Japanese word for goat.
Yakitori – A Japanese dish of chicken marinated in soy sauce,
sugar, and sake. The chicken is then placed on skewers and grilled
or broiled.
Yard of Ale – An elongated glass, measuring approximately 26
inches long holding 42 fluid ounces.
Yeast: A leavening agent used in doughs and batters. Bread yeast
is available as a dry granulated powder and as fresh yeast cakes. It
is best activated at a temperature of 110 degrees F to 115 degrees
F (the temperature of a baby bottle or a comfortable bath).
Anything too cold won’t activate it, too hot will kill it. Past its
expiration date, yeast may rise slower, but it is still safe to use.
Z
Zabaglione – An Italian custard made with egg yolks and wine or
juices, which are beaten vigorously over hot water to form a rich,
creamy dessert. The custard can then be poured into glasses and
chilled to be eaten later, or eaten warm with fresh fruit. Marsala is
the most common wine used, though any sweet wine such as
Madeira, Champagne, or Sauterne may be used.
Zakuski – The Russian version of tapas involving a lot of food and
vodka.
Zampone – A specialty of the town of Modena in northern Italy,
this consists of a hollowed and stuffed pig trotter which is poached
and served as a part of a traditional bollito misto.
Zest – The colored skin of citrus fruit – not including the white
layer.
Zuccotto – This is an Italian form of charlotte royale. In this
dessert, triangles of sponge cake are placed in a bowl to form a
shell for the filling. The filling consists of stiffly whipped cream
which is studded with toasted almonds, hazelnuts, chocolate chips,
and candied fruit. A final layer of cake is placed over this, and when
well set, the dessert is inverted onto a platter to form a large dome,
reminiscent of Florence Duomo.
Zuppa Inglese – Literally translated as “English soup”, this Italian
dish is, in fact, a refrigerated dessert similar to the British favorite,
trifle. It is made with rum sprinkled slices of sponge cake layered
with a rich custard or whipped cream (or both) and candied fruit or
toasted almonds (or both).