chef basics culinary terms a-z

8/10/2019 Chef Basics Culinary Terms a-Z

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Culinary Terms A-Z

Acidic

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

Ado o !auce "ah-#$%- o&

A 'e(ican seasoning paste or sauce made from ground chiles, her s and vinegar.

Aerate

1. To dissolve air in a li)uid or to e(pose a li)uid to air.2. To add air to a food "e.g., sifting flour or eating egg whites&.

Aging

1. The period during which freshly *illed 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 andproduce less stic*y doughs+ the aging of flour can e chemically accelerated.

Aioli "ay-$%-lee&

A garlic mayonnaise made in rance s rovence region+ it is used as a condiment or sauce.

A la *ing "ah lah /0 &

An American dish consisting of diced foods, usually chic*en or tur*ey, in a cream sauceflavored with pimientos, mushrooms, green peppers and sometimes sherry.

A la mode "ah lah '$%#&

1. rench for in the fashion or manner of.2. 0n the 3nited !tates, a dessert item topped with a scoop of ice cream.

Al umen "al-45$$-mehn&

The clear portion of the egg used as the nutrient source for the developing chic*,constituting appro(imately two-thirds of its internal mass and containing most of its proteinand ri oflavin+ sometimes used in fresh or dried form as a fining or clarifying agent or whipped for general a*ing and coo*ing+ also *nown as egg white.

Al #ente "al #6 -tay&

0talian for to the tooth and used to descri e a food, usually pasta, that is coo*ed only until itgives a slight resistance when one ites into it+ the food is neither soft nor overdone.


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4acon

A fa ricated cut of the por* carcass, cut from the sides and elly+ consisting of fatinterspersed with strands of meat, it is salted and?or smo*ed and availa le sliced or in asla .

4acon, Canadian A fa ricated cut of the primal por* loin+ it is a lean, oneless por* loin roast that is smo*ed+*nown as ac* acon in Canada.

4agel

A dense, doughnut-shaped @ewish yeast roll+ it is coo*ed in oiling water, then a*ed,which gives the rolls a shiny gla:e and chewy te(ture.

4agel Chips

Thinly sliced stale agels seasoned with garlic, salt, her s and?or cheese.4ain 'arie " ane mah-ree&

1. A hot water ath used to coo* foods gently or to *eep coo*ed foods hot+ also *nown as awater ath.2. A container for holding foods in a hot water ath.

4a*e 4lind

A techni)ue for a*ing an unfilled pastry or tart shell+ the shaped dough is weighted downwith dry eans or pie weights, then a*ed completely efore eing filled.

4a*ed Alas*a

A dessert composed of li)ueur-soa*ed sponge ca*e topped with a mound or half-sphere of ice cream, all of which is coated with sweetened meringue and rowned 8ust eforeservice.

4a*er s @oy

The proprietary name of a com ined vegeta le oil and flour spray used to help releasea*ed goods from their pans.

4a*er s 9ac* A porta le metal rac* designed to hold numerous sheet pans or hotel pans+ it is used for moving pans of food )uic*ly from one wor* area to another+ also *nown as a speed rac*.

4a*ing

A dry-heat coo*ing method that heats food y surrounding it with hot, dry air in a closedenvironment+ the term is usually used with reference to coo*ing reads, pastries,vegeta les, fruits and fish.


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4a*ing owder

A mi(ture of sodium icar onate and one or more acids, generally cream of tartar and?or sodium aluminum sulfate, used to leaven a*ed goods+ it releases car on dio(ide gas if moisture is present in a formula.

4a*ing !oda!odium 4icar onate, an al*aline compound that releases car on dio(ide gas whencom ined with an acid and moisture+ used to leaven a*ed goods.

4a*lava "4AA/-lah-vah&

A 'iddle 6astern sweet pastry made with uttered phyllo dough layered with honey, nutsand spices, usually cut into diamond-shaped pieces after a*ing.

4alsamic inegar " ahl-sah-me*&

A dar*, mellow 0talian vinegar with a sweet-sour flavor+ it is made from concentrated grape 8uice fermented and aged for 1;-2B years in a series of wooden cas*s.

4anana oster

A dessert created y 4rennan s 9estaurant in ew $rleans consisting of a sliced anana)uic*ly sauteed in utter, rum, sugar and anana li)ueur, then flam eed and served over vanilla ice cream.

4ar ecue

1. To coo* foods over dry heat created y the urning of hardwood or hardwood charcoals.

2. A tangy tomato- or vinegar- ased sauce used for grilled foods.4arding

Tying thin slices of fat, such as acon or por* fat ac*, over meats or poultry that have littleto no natural fat covering in order to protect and moisten them during roasting.

4asting

'oistening foods during coo*ing "usually roasting, roiling or grilling& with melted fat, pandrippings, a sauce or other li)uids to prevent drying and to add flavor.

4atonnetoods cut into matchstic* shapes of 1? D E 1? D E 2D.

4atter

A semili)uid mi(ture containing flour or other starch used to ma*e ca*es and reads. 1.The gluten development is minimi:ed and the li)uid forms the continuous medium in whichother ingredients are dis ursed+ generally contains more fat, sugar and li)uids than adough.


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$ne of the three principal types of tea+ the leaves are rolled and fully fermented eforeeing heated and dried+ the everage is generally a dar* reddish- rown color with a strong,full flavor.

4lanching

Coo*ing a food very riefly and partially in oiling water or hot fat+ generally used to assistpreparation "e.g., loosen peels&, as part of a com ination coo*ing method, to removeundesira le flavors or to prepare food for free:ing.

4leached lour

lour that has een whitened y removing the yellow pigment+ flour can e leachedthrough aging or y adding leaching and o(idi:ing agents.

4lend

"ver & 1. To mi( two or more ingredients together until uniformly com ined.

2. To com ine different varieties or grades of an item to o tain a mi(ture of a particular character, )uality and?or consistancy. "noun& A mi(ture of two or more flavors or other attri utes.

4lini " lee-nee&

Ieavened 9ussian panca*es made from a uc*wheat and wheat flour atter+ they areusually served as hors d oeuvre with sour cream and caviar or smo*ed fish+ singular is lin.

4lood $range

A medium-si:ed orange with a red or red-strea*ed white flesh "the color reflects a pigment,

anthocyanin, not normally present in citrus&+ it has a sweet flavor that is less tart than thatof a typical orange.

4loom

1. A dull gray film or grayish-whitish strea*s that sometimes appear on chocolate if thecocoa utter separates+ the chocolate s flavor and coo*ing properties are not affected+ also*nown as chocolate loom and fat loom.2. A measure of gelatin s strength.G. The process of softening gelatin in a cool li)uid efore it is dissolved.

4lown !ugar

A oiled mi(ture of sucrose, glucose and tartaric acid colored and shaped using an air pump+ used to ma*e decorative o 8ects and containers.

4lue Cheese

1. A generic term for any cheese containing visi le lue-green molds that contri ute acharacteristic tart, sharp flavor and aroma+ also *nown as a lue-veined cheese or leu.2. A group of 9o)uefort-style cheeses made in the 3nited !tates and Canada from cow s


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or goat s mil* rather than ewe s mil* and in8ected with molds that form lue-green veins+also *nown as lue mold cheese or lue-veined cheese.

4lush =ine

1. A slightly sweet, light- odies white wine made from lac* grapes such as Zinfandel,inot oir or Ca ernet !auvignon+ its color ranges from pale salmon to pin*.2. A wine lended from red and white wines+ also *nown as a light rose.

4oil, ull 9olling

Iarge u les rise and rea* on the surface of the heated li)uid so rapidly that vigorousstirring does not interfere.

4o* Choy

A mem er of the ca age family native to southern China+ it has long, wide, white, crunchystal*s with tender, smooth-edged, dar* green leaves+ it is used raw, pic*led or coo*ed+ also*nown as aa* choy, Chinese mustard, Chinese white mustard ca age, celery mustard,pa* choi and white mustard ca age.

4olognese " oh-loh-nay-see&

An 0talian meat sauce for pasta made from ground meat, tomatoes, celery, carrots andacon and seasoned with garlic, her s and olive oil+ also *nown as ragu and sugo.

4om e+ 4om e lacee " aoum&

A rench dessert consisting of layers of ice cream and sher et pac*ed into a round or spherical mold, fro:en, then unmolded and decorated for service.

4on Appetit " oh nah-pay-T66&

rench for good appetite, meaning 0 wish you a good meal, hearty appetite or en8oy your meal.

4on on " ohn- ohn&

1. A small piece of candy, usually chocolate-coated fondant.2. rench for any ite-si:ed candy, confection or sweetmeat.

4one-in

A cut of meat containing the one.

4ordeau( " ohr-#$%&

$ne of rance s si( principal grape-growing and wine-producing regions+ it is located insouthwest rance.

4ordeau(, 9ed

9ed wines from 4ordeau(+ the principal grapes used are Car ernet !auvignon, Ca ernet


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ranc and 'erlot and to a lesser e(tent 'al ec and etit erdot.

4ordeau(, =hite

=hite wines from 4ordeau(+ the principal grapes used are !auvignon 4lanc and !emillonand to a lesser e(tent 'uscadelle, Colom ard and 3gni 4lanc.

4ordelaise A rown sauce flavored with a reduction of red wine, shallots, pepper and her s andgarnished with marrow.

4osc ear "4aws*&

An all-purpose winter pear with a long, tapering nec*, dar* gold s*in overlaid with russet, atender, 8uicy, slightly gritty te(ture and a sweet, uttery flavor+ also *nown as eurre 4osc.

4ouchees " oo-!%A5&

!mall puff pastry shells that can e filled and served as ite-si:e hors d oeuvre or petitfours.

4ouillon "4$$I-yahn&

rench for roth and used to descri e a stoc* made y coo*ing meat, poultry, fish or vegeta les in water+ the solids are removed efore the roth is used in soups or sauces or as a poaching medium.

4ound !alad

A salad composed of coo*ed meats, poultry, fish, shellfish, pasta or potatoes com inedwith a dressing.

4ou)uet arni " oo-*ay gar-nee&

A rench seasoning lend of fresh her s and vegeta les tied in a undle with twine andused to flavor stoc*s, sauces, soups and stews+ a standard ou)uet garni consists of parsley stems, celery, thyme, lee*s and carrots.

4o( rater

our flat graters, generally of different degrees of coarseness, 8oined to form a o(, usuallywith a handle on top.

4oysen erry

A lac* erry and rasp erry hy rid named for its progenitor, 9udolph 4oysen+ shaped li*e arasp erry, it has a purple-red color and a rich, sweet, tart flavor.

4rac*ish

1. !lightly salty+ riny.2. A eer-tasting term for a salty flavor.


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4raising

A com ination coo*ing method in which foods are first rowned in hot fat, then coveredand slowly coo*ed in a small amount of li)uid over low heat+ raising uses a com ination of simmering and steaming to transfer heat from the li)uid "conduction& and the air "convection& to the foods.

4ran

The tough, outer covering of the endosperm of various types of grain *ernels+ it has a highfi er and vitamin 4 content and is usually removed during milling+ used to enrich a*edgoods and as a cereal and nutrient supplement.

4randy

A spirit distilled from grape wine or the fermented 8uice of other fruits with a minimum proof of FB and usually aged in an oa* cas*+ its color, flavor and aroma depend on the wine or fermented 8uice used and the length of time it ages in the cas*.

4ratwurst "49A%T-wurst+ 49A%T-vurst&

A fresh erman sausage made from por* and veal, seasoned with ginger, nutmeg andcoriander or caraway seeds.

4read 4owl

A round loaf of read+ the top is sliced off, the center hollowed out and the crust andremaining interior is used as a owl for soups, stews, or the li*e, with the owl eingconsumed as part of the meal.

4read Crum s, reshCrum s o tained y processing fresh read in a food processor+ they are softer and givemore te(ture to readed foods than do dry read crum s.

4read lour

A strong flour, usually made from hard winter wheat and containing 11-1GH protein+ usedfor ma*ing yeast-leavened reads.

4reading

1. A coating of read or crac*er crum s, cornmeal or other dry meal applied to foods thatwill typically e deep-fried or pan-fried.2. The process of applying this coating.

4read udding

A a*ed dessert made with cu es or slices of read soa*ed in a mi(ture of eggs, mil*,sugar and flavorings.

4rew


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4rown

To carameli:e the surface sugars of a food y applying heat, invaria ly through a dry-heatcoo*ing method.

4rown 9ice

A form of processed rice with only the tough outer hus* removed+ the retained ran givesthe rice a light tan color, a nutli*e flavor and a chewy te(ture+ it is availa le in long-,medium- and short-grain forms.

4rown !auce

!ee 6spagnole.

4rown !toc*

A richly colored stoc* made of chic*en, veal, eef or game ones and vegeta les, all of

which are carameli:ed efore they are simmered in water with seasonings.4rule " roo-IA5&

rench for urned and used to descri e the rowning of a food y means of direct, intenseheat.

4runch

A meal ta*en, usually leisurely, etween 11 a.m. and G p.m.+ a com ination of rea*fastand lunch, it usually offers rea*fast foods and almost anything else.

4runoiseoods cut into cu es of 1?>D E 1?>D E 1?>D. A 1?1FD cu e is referred to as a fine runoise.

4ruschetta " roo-!/6%-tah&

1. An 0talian appeti:er of toasted read slices ru ed with garlic and dri::led with olive oiland sometimes topped with tomatoes and asil+ served warm.2. 0n the 3nited !tates, any of a variety of appeti:ers made from toasted read dri::ledwith olive oil and topped with olives, tomatoes, cheese or other ingredients.

4rush

To apply a li)uid with a pastry rush to the surface of a food to aste or gla:e the item.

4rut " root&

A very, very dry Champagne or spar*ling wine, drier than one la eled e(tra dry+ containsB.>-1.;H sugar.

4uche de oel " oosh dah noh-ehl&


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rench for 5ule log and used to descri e a traditional Christmas ca*e made with genoiseand uttercream, shaped and decorated to resem le a log.

4ucheron "4$$!%-rawn&

A tangy ut mild rench goat s mil* cheese+ it has a soft, white interior and usually comes

in logs with a white rind or covered in lac* ash.4uffer+ uffering agent

A su stance added to a solution to neutrali:e the acids and?or ases while maintaining thesolution s original acidity or al*alinity.

4uffet

1. A meal or social event at which persons help themselves to foods arranged on a ta le or other surfaces+ seating is not always provided.2. A side oard ta le from which foods are served or *ept during a meal.

4ul 4aster

A tool used to aste meat, poultry and fish+ the asting li)uid is drawn into the hollow odyy suction created y s)uee:ing the ul at the other end+ availa le with a hollow,needleli*e attachment for in8ecting the asting li)uid into food.

4ul* 4uying

urchasing products in )uantity, usually at a lower as-purchased price per unit+ also *nownas discount purchasing and )uantity purchasing.

4undt an A tu e pan with curved, fluted sides and used for a*ing ca*es and )uic* reads.

4urgoo

1. A thic* stew from the American !outh+ it is made from por*, chic*en, lam , veal, eef,potatoes, onions, ca age, carrots, corn, lima eans and o*ra.2. An oatmeal porridge served to 6nglish sailors as early as 17;B.

4urgundy " oor-guhn-dee&

1. $ne of rance s si( principal grape-growing and wine-producing regions, located insoutheast rance.2. The red or white wine produced in this region.

4urgundy, red

The red wines produced in 4urgundy, principally from amay and inot oir grapes+ thewines mature )uic*ly and are generally dry and full odied, with a tannin content less harshthan that in a 4ordeau(.


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4urgundy, white

The white wines produced in 4urgundy+ the wines, made from the Chardonnay grape, aregenerally dry and full odied.

4urrito+ 4urro " ur-966#-toh&

A 'e(ican and American !outhwest dish consisting of a large flour tortilla folded and rolledaround a savory filling of chori:o, chic*en, machaca, refried eans or the li*e andgarnished with lettuce, sour cream, cheese, tomato, guacamole and so on.

4utter

A fatty su stance produced y agitating or churning cream+ it contains at least >BH mil*fat,not more than 1FH water and 2- H mil* solids+ it melts into a li)uid at appro(imately degrees and reaches the smo*e point at 2FB degrees + used as a coo*ing medium,ingredient and topping.

4utter, Clarifiedurified utterfat+ the utter is melted and the water and mil* solids are removed+ also*nown as drawn utter.

4utter, salted

4utter with up to 2.;H salt added+ salt changes the flavor and e(tends the *eeping)ualities.

4uttercream

A light, smooth, fluffy frosting of sugar, fat and flavorings with egg yol*s or whipped eggwhites sometimes added+ there are three principal *indsJ simple, 0talian and rench.

4utter Curler

A tool with a curved serrated lade+ used to produce a shell-li*e curl of utter y draggingthe *nife across the utter.

4utterfly

To split food, such as oneless meat, fish or shrimp, nearly in half lengthwise, leaving thehalves hinged on one side so that the item spreads open li*e a oo*+ used to increase

surface area and speed coo*ing.

4uttermil*

1. rench, pasteuri:ed s*im or low-fat cow s mil* cultured "soured& with !treptococcuslactis acteria+ also *nown as cultured uttermil*.2. Traditionally, the li)uid remaining after the cream was churned into utter.

4utternut !)uash


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A large, elongated pear-shaped s)uash with a smooth yellow to utterscotch-colored shell,an orange flesh and a sweet, nutty flavor.

4utterscotch

1. A flavor derived from rown sugar and utter, used for coo*ies, candies, sauces and the

li*e.2. a hard candy with the flavor of utterscotch.

4uttery

1. A wine-tasting term for an aroma and sometimes flavor reminiscent of utter+ often foundin Chardonnays.2. A larder or pantry used to store provisions.

45$4

!lang a reviation for ring your own ottle, eer, or oo:e, meaning that guests should

ring their own everages, usually alcoholic.

Cacao "*ah-/A%-oh&

The dried and partly fermented seed of the cacao tree grown in tropical regions of the=estern %emisphere+ it is used principally in the preparation of cocoa, chocolate andcocoa utter.

Cacciatore, a la "*a-cha-T$%-reh&

An 0talian preparation method for meats, usually chic*en, stewed with tomatoes, onions,

mushrooms and various her s and spices and sometimes wine.Ceasar !alad "!66-:ar&

A salad created in 'e(ico+ it consists of greens, traditionally romaine lettuce, tossed with agarlic vinaigrette flavored with =orcestershire sauce, lemon 8uice, coddled eggs andsometimes anchovies and garnished with croutons and grated armesan.

Cafetiere "*a-fay-tee-yair&

A coffeema*er 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 rew and then the plunger is

pushed down, trapping the grounds+ the coffee then rises through the mesh+ also *nown asan infusion coffeepot and plunger coffeepot.

Caffeine

An Al*aloid found in coffee eans, tea leaves and cocoa eans that acts as a stimulant.

Caffe Iatte "*ahf-A5 IA%-tay&

1. An 0talian everage made from one-third or less espresso and two-thirds or more


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steamed mil*, sometimes served with a dollop of foam on top+ usually served in a tall glass.2. 0talian for coffee with mil*.

Caffe 'ocha "*ahf-A5 '$-*ah&

A everage made from chocolate syrup, one-third espresso and appro(imately two-thirdssteamed mil*+ it is topped with whipped cream sprin*led with cocoa powder+ usually servedin a tall glass.

Ca8eta "*ah-%6%-tah&

1. A 'e(ican caramel sauce made from goat s mil*.2. A 'e(ican dessert made from fruit or mil* coo*ed with sugar until thic*.

Ca8un Coo*ing

A style of coo*ing associated with the descendants of rench Acadians from ova !cotianow living in Iouisiana+ it com ines the cuisines of rance and the American !outh,producing hardy dishes typically containing spices, file powder, onions, green pepper,celery and a dar* rou(.

Ca*e

0n American usage, refers to a road range of pastries, including layer ca*es, coffeeca*esand gateau(+ can refer to almost anything that is a*ed, tender, sweet and sometimesfrosted.

Ca*e lour

A low-protein wheat flour used for ma*ing ca*es, pastry doughs and other tender a*edgoods.

Calorie

The unit of energy measured y the amount of heat re)uired to raise 1BBBgrams of water one degree Celsius+ it is also written as *ilocalorie or *cal and is used as a measure of foodenergy.

Calvados "/AI-vah-dohs&

An apple randy made in Calvados, ormandy, rance+ distilled from a mash of cider apples, it is aged in oa* cas*s for G-1B years efore lending and ottling.

Cal:one "*al-Z$%-nay&

1. An 0talian-American dish made with pi::a dough shaped li*e a large turnover and stuffedwith various meats, vegeta les and cheeses+ it is deep-fried or a*ed.2. A 'e(ican sugar coo*ie.

Camem ert "*am-uhn-4A09&

A soft, creamy rench cheese made from cow s mil*+ it has a creamy te(ture, a pale ivory-


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An al*aloid found in a chile pepper s placental ri s that provides the pepper s heat.

Carafe "*ah-9A% &

A glass container used to serve wine "generally young, ine(pensive wine&, coffee, water or other everages at the ta le+ usually in liter and half-liter si:es and generally without a lid,

cor* or other stopper.Carameli:e

To heat sugar to very high temperatures, usually G1B-GFB degrees + this causes the sugar to rown and develop a full rich, intense flavor.

Car ohydrates

A group of compounds composed of o(ygen, hydrogen and car on that supply the odywith energy " calories per gram&+ car ohydrates are classified as simple "including certainsugars& and comple( "including starches and fi er&.

Carotenoid

A naturally occurring pigment that predominates in red and yellow vegeta les such ascarrots and red peppers.

Carryover Coo*ing

The coo*ing that occurs after a food is removed from a heat source+ it is accomplished ythe residual heat remaining in the food.

Cartilage

Also *nown as gristle, a tough, elastic, whitish connective tissue that helps give structure toan animal s ody.

Carve

To cut coo*ed meat or poultry into portions.

Casing

The outer covering or mem rane of a sausage+ it holds the forcemeat or other fillings+ acasing can e made from animal intestines, collagen or artificial materials.

Casserole

1. Any of a variety of a*ed dishes made with meat, poultry, fish, shellfish, pasta and?or vegeta les, ound with a sauce and often topped with read crum s, cheese or the li*e.2. The deep dish, usually with two handles and a tight-fitting lid and made of ceramic or glass, used to a*e and serve these foods.

Caster


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A small glass, ceramic or metal ottle with a perforated top used for sprin*ling sugar,pepper, dry mustard or other dry seasonings or ingredients on food.

Catalyst

A su stance causing or accelerating a chemical change in another su stance or

su stances without itself eing affected permanently y the process.Caul at

The fatty mem rane that lines the a dominal cavity of hogs and sheep+ this thin, lacy,we li*e net is used to wrap forcemeats and melts rapidly when coo*ed, there y asting theitem.

Caviar "*av-ee-A%9&

1. The salted roe of the sturgeon+ the small spheres have a crisp te(ture that should pop inthe mouth and have a pleasantly salty flavor+ availa le fresh or pasteuri:ed in tins and 8ars.

2. An improperly and imprecisely used term to descri e the roe of fish such as whitefish,lumpfish, salmon, herring, pi*e and perch.

Cayenne+ Cayenne epper "/0-yen+ /A5-yen&

1. A hot, pungent, peppery powder lended from various ground, dried hot chiles and salt+it has a right orange-red color and fine te(ture+ also *nown as red pepper.2. A dried, thin, short chile with a right red color, thin flesh and hot, tart, acidic flavor+usually used ground.

Cellar Temperature

The temperature of a wine cellar, it is generally cool, appro(imately ;;-FB degrees ,although it can fluctuate from ;-7B degrees .

Cellulose

A comple( car ohydrate found in the cell wall of plants+ it is edi le ut indigesti le yhumans.

Cha lis "shah- lee&

1. A white 4urgundy wine made from Chardonnay grapes and named for the village and

surrounding area in northern 4urgundy, rance, where it is produced+ generally dry, it hasa pale straw color and can e thin and tart or rich and full.2. 0n the 3nited !tates and Australia, a sometimes imprecisely used term to descri e anyine(pensive and not necessarily dry white wine.

Chafing #ish

A dish used to warm or coo* foods+ it consists of a container with a heat source "candle,solid fuel or electric element& directly eneath it+ the container can e an assem lage


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Chenin 4lanc "sheh-nan- lahn&

1. A white wine grape grown predominantly in California, rance s Ioire alley and !outh Africa+ also *nown as !teen. 2. A white wine made from this grape+ it can range from clean,crisp and fruity to rich, sweet and honeyed.

Cherries @u ilee A dessert made y topping vanilla ice cream with dar*, pitted cherries that were sauteedwith sugar and /irsch or randy+ the cherry mi(ture is often flamed ta le side.

Cherry, !our

Any of a variety of cherries with a s*in and flesh color varying from light to dar* red and anacidic, tart flavor+ they are usually coo*ed with sugar and used as a pie or pastry filling+also *nown as a tart cherry.

Cherry, !weet

Any of a variety of cherries that are spherical to heart shaped, with a s*in and flesh color varying from pale yellow to dar* red, a 8uicy flesh and a sweet flavor+ they are eaten fresh,candied or in a*ed goods.

Cherry Tomato

1. A small spherical tomato with a right red or yellow s*in+ the yellow-s*inned variety hasa less acidic and lander flavor than the red-s*inned variety.2. An imprecisely used term for any of several varieties of small, spherical tomatoes.

Chess ie

A dessert from the American !outh consisting of a fla*y pie shell filled with a sweet custardmade from sugar, eggs, utter and small amounts of vinegar and cornmeal or flour+ whena*ed, the filling ecomes dense and translucent, with a thin, crisp, crusty top.

Chestnut

The nut of the sweet chestnut tree+ edi le when coo*ed, it has a dar* rown outer shell, aitter inner s*in, and a high starch content+ it is used in savory and sweet dishes.

Chestnut an

A shallow frying pan with a perforated ottom used to roast chestnuts+ designed to permitsome contact etween the food and the heat source "usually a flame&.

Chevre "!%6% -ruh&

1. rench for goat.2. Any rench goat s mil* cheese+ usually pure white with a tart flavor, their te(tures canrange from soft, moist and creamy to dry, firm and crum ly and their shapes from small tomedium-si:ed cones, cylinders, dis*s or pyramids left ungarnished or covered with lac*


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ash, leaves, her s, or pepper.

Chianti "* yahn-tee&

A red wine made in Tuscany, 0taly, principally from !angiovese grapes mi(ed with smallamounts of Canaiolo grapes and the white 'alvasia grapes+ the young wines arerefreshing and tart, and the older wines aged in wooden cas*s are richer and morecomple(.

Chic*en A Ia /ing

An American dish of diced chic*en "or tur*ey& in a cream sauce with pimientos,mushrooms, green peppers and sometimes sherry.

Chic*en Tetra::ini "teh-trah-Z66-nee&

An 0talian dish consisting of spaghetti and 8ulienne of chic*en ound with a sherry andarmesan sauce, topped with read crum s and?or armesan and a*ed+ originally madewith swan+ tur*ey can e su stituted for the chic*en.

Chic*pea+ Chic*-pea

A somewhat spherical, irregular-shaped, peali*e seed of a plant native to the'editerranean region+ it has a uff color, a firm te(ture, and a nutty flavor+ used in'editerranean and 'iddle 6astern cuisines in soups, stews and salads, it is also roastedand eaten as a snac*+ also *nown as ceci and gar an:o ean.

Chiffonade "chef-fon-nahd&

. To finely slice or shred leafy vegeta les or her s. . inely cut leafy vegeta les or her soften used as a garnish or edding.

Chile $il

A vegeta le oil in which hot red chiles have een steeped to impart flavor and color+ usedas a coo*ing medium and flavoring in Asian cuisines.

Chile 9ellenos "C%66-leh rreh-56%-nohs&

A 'e(ican dish of mild roasted chiles stuffed with cheese, dipped in an egg atter andfried.

China Cap A conical metal strainer with a perforated metal ody+ used for straining stoc*s and saucesand, with a pestle, to puree soft foods.

Chinois "sheen-=A%&

A conical metal strainer with a very fine mesh+ it is used for straining stoc*s and sauces.

Chipotle "chih- $%T-lay&


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it is usually coo*ed without the casing.

Chou( astry

!ee 6clair aste.

Chowder

A hearty soup made from fish, shellfish and?or vegeta les, usually containing mil* andpotatoes and often thic*ened with rou(.

Chutney

rom the %indi chatni, it is a condiment made from fruit, vinegar, sugar and spices+ itste(ture can range from smooth to chun*y and its flavor from mild to hot.

Cia atta "ch yah-4A%-tah&

0talian for slipper and used to descri e a slipper-shaped loaf of read.

Cider

'ildly fermented apple 8uice+ nonalcoholic, apple 8uice may also e la eled cider.

Cider inegar

A vinegar made y fermenting pure apple 8uice into hard cider and then e(posing it to theair+ clear, it has a pale rown color and a strong, somewhat harsh flavor.

Cilantro "thee-IA% -troh&

The dar* green, lacy leaves of the cilantro plant+ used as an her , they have a sharp,tangy, fresh flavor and aroma and are used fresh in 'e(ican, !outh American and Asiancuisines+ also *nown as Chinese parsley.

Citrus

ruits characteri:ed y a thic* rind, most of which is a itter white pith with a thin e(terior layer of colored s*in ":est&+ their flesh is segmented and 8uicy and varies from itter to tartto sweet.

Clam Chowder, 'anhattan

A clam chowder made with tomatoes.

Clam Chowder, ew 6ngland

A clam chowder made with cream or mil*+ also *nown as 4oston clam chowder.

Clam /nife

A small *nife used to open clams+ it has a rigid lade and a round tip.


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Clams

A large group of i-valve mollus*s found in coastal saltwaters worldwide+ they have hard or soft, eige, gray, lue or rown shells and 8uicy, often chewy, pin*ish-tan to gray meat witha mild to sweet flavor.

Clarification1. The process of transforming a roth into a clear consomme y trapping impurities with aclearmeat consisting of the egg white protein al umen, ground meat, an acidic product,mirepoi( and other ingredients.2. The clearmeat used to clarify a roth.

Clarified 4utter

urified utterfat+ the utter is melted and the water and mil* solids are removed.

Classic Cuisine

A late 1


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

Co !alad

A salad of chopped chic*en or tur*ey, tomatoes, avocado, acon, hard- oiled eggs,scallions, Cheddar and lettuce dressed with a vinaigrette and garnished with a lue

cheese.Cocoa 4utter

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

Cocoa i s

9oasted, shelled cocoa ean *ernels.

Coconut Cream

1. A coconut-flavored li)uid made li*e coconut mil* ut with less water+ it is creamier andthic*er than coconut mil*.2. The thic* fatty portion that separates and rises to the top of canned or fro:en coconutmil*. #o not su stitute cream of coconut for true coconut cream.

Coconut 'il*

A coconut-flavored li)uid made y pouring oiling water over shredded coconut+ may esweetened or unsweetened. #o not su stitute cream of coconut for coconut mil*.

Coconut =ater

The thin, slightly opa)ue li)uid contained within a fresh coconut.

Coffee rinder

A machine that grinds roasted coffee eans efore rewing+ it can e electric or manual,with the fineness of the grind

Cognac "*ohn-yah*&

A randy distilled from wines made from olle 4lanche, !aint-6milion and Colom ardgrapes grown within rance s Charente and Charente-'artime departments+ it is distilled ina two-step process and aged in Iimousin oa* arrels, sometimes for as long as ;B-;;

years.Cointreau "/=A% -troh&

A clear, colorless, orange-flavored rench li)ueur.

Co8ita "*o %66-ta&

An aged, hard, salty 'e(ican cow s-mil* cheese+ similar to feta, although not soa*ed inrine.


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Colander

A owl-shaped utensil with many perforations and usually short legs+ it is used to drainli)uids from solids.

Cold Cuts

Thin slices of various meats, such as ham, roast eef, salami and tur*ey, and sometimescheeses, sliced and served cold, usually for a sandwich or salad.

Cold ressed

A method of e(tracting oil from olives without the use of heat+ usually the first pressing.

Collagen

A water-insolu le protein found in connective tissues such as s*in, ligaments, tendons andcartilage+ it yields gelatin when coo*ed with moist heat.

Com ination Coo*ing 'ethods

Coo*ing 'ethods, principally raising and stewing, that employ oth dry-heat and moist-heat procedures.

Common 'eringue

A mi(ture of stiffly eaten egg whites and granulated sugar+ depending on its intended use,it may e soft "made with e)ual parts egg white and sugar& or hard "made with at leasttwice as much sugar as egg white&.

Composed !alad A salad prepared y arranging each of the ingredients "the ase, ody, garnish anddressing& on individual plates in an artistic fashion.

Compote

resh or dried fruit coo*ed in a sugar syrup.

Compound 4utter

A mi(ture of softened whole utter and flavorings used as sauce or to flavor and color other sauces+ also *nown as eurre compose.

Concassee "*on-*aas-!A5&

eeled, seeded and diced tomatoes.

Concentrate

To remove moisture from a food, principally y oiling, drying or free:e-drying. Theresulting product+ it can e dry or syrupy and usually has a rich, very full flavor and is used


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as a flavoring or is rehydrated.

Conch

A medium-si:ed to large gastropod mollus* found in the Cari ean !ea and off lorida+ ithas a peachy-pin* spiral shell and a lean, smooth, and very firm, chewy flesh with a sweet-smo*y flavor.

Condiment

Traditionally, any item added to a dish for flavor, including her s, spices and vinegars+ nowalso refers to coo*ed or prepared flavorings or accompaniments such as relishes, preparedmustards, *etchup, ottled sauces and pic*les+ unli*e seasonings, condiments are typicallyadded to a dish y the diner.

Conduction

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

Confection A general term for any *ind of candy or other sweet preparation.

Confectioners !ugar

9efined sugar ground into a fine, white, easily dissolved powder+ also *nown as powderedsugar and 1BE sugar.

Confit "*ohn- 66&

A method of preserving meats, especially poultry, associated with southwestern rance+the meat is coo*ed in its own fat and stored in a pot covered with the same fat.

Congeal

To change from a li)uid to a solid state+ to ecome set, firm or rigid, usually y chilling.

Connective Tissues

Tissues found throughout an animal s ody that hold together and support other tissuessuch as muscles.

Conserve

A spread for a*ed goods made from fruits, nuts and sugar coo*ed until thic*.

Consomme "*wang-soh-may&

1. A rich stoc* or roth that has een clarified with a clearmeat.2. rench for soup and used to descri e a clear, thin, flavorful roth.

Contaminate


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A dense, very fine, powdery flour made from ground endosperm and used as a thic*eningagent+ also *nown as corn flour "especially in reat 4ritain&.

Corn !yrup

A thic*, sweet syrup derived from cornstarch and composed of de(trose and glucose+

availa le as clear "light& or rown "dar*&, which has caramel flavor and color added.Correct !easonings

1. To taste a food 8ust efore service and add seasonings, especially salt and freshlyground lac* pepper, if necessary. 2. To reduce a strong flavor y adding a li)uid.

Cotlet

A firm ut chewy confection made with coo*ed apricots, gelatin and nuts.

Cottage Cheese

A soft, fresh cheese made from s*immed cow s mil* or reconstituted s*immed or nonfat drycow s mil* powders+ it has a white color, a moist, large grain te(ture and a mild, slightly tartflavor+ it cannot contain more than >BH moisture+ availa le flavored or unflavored in threeformsJ small curd, medium curd and large curd+ also *nown as curd cheese.

Cottonseed $il

A thic*, colorless oil o tained from the seeds of the cotton plant+ it is usually lended withother oils to ma*e highly refined products sold as vegeta le or coo*ing oil.

Coulant "*oo-IA% &

rench for flowing and used to descri e 4rie, Camem ert and other soft cheeses, theinteriors of which oo:e from the rind at the appropriate temperature.

Coulis "*oo-lee&

1. A sauce made from a puree of vegeta les or fruit+ it may e hot or cold.2. Traditionally, thic*ened meat 8uices used as a sauce.

Country ravy

A gravy made from pan drippings, flour and mil*+ consistency can vary from thic* to thin.

Coupler

A plastic conical tu e with a screw-on cover or nut+ the conical piece is placed inside apastry ag and a pastry tip is attached to the ag with the nut+ used to allow pastry tips toe changed during decorating without emptying the pastry ag.

Court 4ouillon "*ort oo-yon&

=ater simmered with vegeta les, seasonings and an acidic product such as vinegar or


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wine+ used for simmering or poaching fish, shellfish or vegeta les.

Couscous "/$$!-*oos&

!mall, spherical its of semolina dough that are rolled, dampened and coated with a finer wheat flour+ a staple of the orth African diet.

Covered-#ish !upper+ Covered-#ish !ocial A social event for which prepared foods are rought and shared with other guests+ also*nown as a potluc* supper.

Cra

Any of a large variety of crustaceans found in freshwaters and saltwaters worldwide+generally, they have a flat, round ody with 1B legs, the front 2 eing pinchers, and a pin*-tinged white flesh with a sweet, succulent flavor+ significant varieties include the lue,dungeness, *ing, snow and stone cra s.

Cra , Claw 'eat A mar*et form of the lue cra + it consists of the rownish claw meat.

Cra , Iump 'eat

A mar*et form of the lue cra + it consists of whole, relatively large chun*s of meat fromthe large ody muscles.

Cra , !oft-!hell

A lue cra harvested within F hours after molting+ it has a soft, plia le, rownish-greenshell and an average mar*et width of G.; in.+ once coo*ed, the entire cra is eaten+ it has acrunchy te(ture and a mild flavor+ availa le fresh or fro:en.

Cra Ca*e

A mi(ture of lump cra meat, read crum s, mil*, egg, scallions and seasonings formedinto small ca*es and fried.

Cra Iouis "I$$-ee&

A cold dish of cra meat on a shredded lettuce ed, dressed with mayonnaise, chiles,cream, scallions, green pepper, lemon 8uice and seasonings and garnished with tomatoesand hard- oiled eggs.

Crac*ed =heat

The whole wheat erry ro*en into coarse, medium or fine particles.

Crac*lings+ Crac*lin s

The crisp por* rind after the fat has een rendered.


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Cran erry+ Crane erry

A small red erry of a plant with low, trailing vines that grows in American ogs+ it has a tartflavor and is used for sauces, preserves, everages and a*ed goods+ also *nown as American cran erry, ounce erry and ear erry.

Crayfish Any of several freshwater crustaceans found in orth America+ generally, they resem lesmall lo sters, with a rilliant red shell when coo*ed.

Cream

A component of mil* with a mil*fat content of at least 1>H+ it has a slight yellow to ivorycolor, is more viscous and richer tasting than mil*, and can e whipped to a foam+ it rises tothe top of raw mil*+ as a commercial product, it must e pasteuri:ed or ultrapasteuri:edand may e homogeni:ed.

Cream, %eavy =hippingCream with a mil*fat content of GF- BH+ pasteuri:ed ut rarely homogeni:ed+ it is used for thic*ening and enriching sauces and ma*ing ice cream+ can e whipped to a foam andused as a dessert topping or folded into custards or mousses for flavor and lightness.

Cream, Iight

Cream with a mil*fat content of 1>-GBH and typically used for coffee, a*ed goods andsoups+ also *nown as rea*fast cream, coffee cream and ta le cream.

Cream Cheese

A fresh, soft, mild, white cheese made from cow s cream or a mi(ture of cow s cream andmil*+ used for a*ing, dips, dressings, confections and spreading on read products+ itmust contain GGH mil*fat and not more than ;;H moisture and is availa le, sometimesflavored, in various-si:ed loc*s or whipped.

Cream illing

A pie filling made of flavored pastry cream thic*ened with cornstarch.

Cream %orn

A small pastry made y wrapping thin strips of puff pastry around a cone-shaped metalform and a*ing+ the a*ed horn is then removed from the form and filled with whippedcream or custard.

Creaming

A mi(ing method in which softened fat and sugar are com ined vigorously to incorporateair+ used for ma*ing some )uic* reads, coo*ies and high-fat ca*es.

Cream $f Coconut


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li)uor or randy.

Crimini "*ree-'66-nee&

0talian for various common store mushrooms.

Crimp

1. To pinch or press together the edges of pastry dough using fingers, a for* or other utensil+ the decorative edge seals the dough., r. 2. To cut gashes along oth sides of afresh fish+ the fish is then soa*ed in ice water to firm the flesh and help the s*in crisp whencoo*ed.

Crimper?Cutter

A hand tool with two crimping dis*s a(le-set flush against either side of a cutting wheel+ itcan press, crimp and cut dough simultaneously+ used for ravioli, empanadas, turnovers andother pastry doughs+ also *nown as a doughspur.

CrispTo refresh vegeta les such as carrots or celery y soa*ing them in ice water or a*edgoods such as crac*ers y heating them. Ad8. A description of produce that is firm andfresh and not soft or wilted or a a*ed good that is hard and rittle and not soft.

Croc*pot

An electrical appliance that simmers food slowly for e(tended periods of time in a coveredglass or ceramic pot.

Croissant "*wah-!A% + *wah-!A% T&

A rich, uttery, crescent-shaped roll made with fla*y yeast dough.

Croissant #ough

A rolled-in or laminated dough made with yeast and large )uantities of utter+ used for ma*ing croissants and other pastries.

Croo*nec* !)uash

A summer s)uash with a long slender nec* and ul ous ody, a pale to deep yellow s*inwith a smooth to umpy te(ture, a creamy yellow flesh, and a mild, delicate flavor+ also*nown as yellow s)uash.

Cro)uette "*roh-*eht&

A food such as salmon or potatoes that has een pureed and?or ound with a thic* sauce,formed into small shapes, readed and deep-fried.

Crostini "*roh-!T66-nee&

1. 0talian for little toasts and used to descri e small, thin slices of toasted read, usually


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Crustacean

$ne of the principal classes of shellfish+ they are characteri:ed y a hard outer shell and 8ointed appendages+ includes cra s, lo sters and shrimp.

Crystalli:ation

The process of forming sugar crystals.

Crystalli:ed ruits

!mall fruits or segments of larger ones soa*ed in a thic* sugar syrup heated to 22B-22degrees , drained and dried+ sugar crystals are left on the fruits.

Cu anelle epper

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

Cuisine "*wih-Z66 &

1. rench for the art of coo*ery.2. rench for *itchen.

Culinary

$f or relating to a *itchen or the activity of coo*ing.

Cultured

3sed to descri e any dairy product made from mil* inoculated with certain acteria or molds to achieve flavor, aroma and te(ture characteristics in the final product.

Curdle

The separation of mil* or egg mi(tures into li)uid and solid components+ generally causedy e(cessive heat, overcoo*ing or the presence of acids.

Curing

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

Currants

#ried Zante grapes+ seedless, they resem le very small, dar* raisins and are used ina*ed goods and for snac*ing.

Custard

Any li)uid thic*ened y the coagulation of egg proteins+ its consistency depends on theratio of eggs to li)uid and the type of li)uid used+ it can e a*ed in the oven in a ainmarie, or on the stove top.


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a dish y a )uic*, downward stro*e of the hand and is appro(imately 1?1F or 1?> teaspoon.

#ate

The fruit of a palm tree native to the 'iddle 6ast and 'editerranean region+ most varietiesare long and ovoid "some are more spherical& with a thin, papery s*in that is green andecomes yellow, golden rown, lac* or mahogany red when ripe+ it has an e(tremelysweet flesh with a light rown color, a chewy te(ture and a single, long, narrow seed+ eatenfresh or dried.

#au e "doa &

A rench dish consisting of eef, red wine, vegeta les and seasoning raised in adau iere.

#e one

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

#ecanter The glass container into which wine is decanted efore serving+ it usually has a stopper and a capacity of 7;B or 1;BB ml.

#eep-#ish

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

#eep- rying

A dry-heat coo*ing method that uses convection to transfer heat to a food su merged inhot fat+ foods to e deep-fried are usually first coated in atter or reading.

#egla:e

To swirl or stir a li)uid "usually wine or stoc*& in a pan to dissolve coo*ed food particlesremaining on the ottom+ the resulting mi(ture often ecomes the ase for a sauce.

#egrease

To s*im the fat from the top of a li)uid such as a sauce or stoc*.

#ehydrateTo remove or lose water.

#emi- lace "deh-me-glass&

rench for half-gla:e and used to descri e a mi(ture of half rown stoc* and half rownsauce reduced y half.

#emi-!ec "deh-mee-sec*&


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rench for half dry+ applied to spar*ling wines or Champagne, it indicates a relatively sweetwine with G.;-;H sugar.

#ensity

The compactness of a su stance+ the degree of opacity of any translucent medium.

#eposit

The sediment a wine forms during ottle aging+ sometimes referred to as a crust.

#essert

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

#essert =ine

A sweet wine served with dessert or after a meal+ it includes those whose grapes wereaffected y the no le rot, wines made from dried or partially dried grapes and fortifiedwines.

#eveining

The process of removing a shrimp s digestive tract.

#eveloping #ough

'i(ing a dough to ma*e it smoother+ the dough is developed when it pulls away from thesides of the owl.

#eviled 6ggs

%ard- oiled eggs whose yol*s are removed from the white, mashed, seasoned and oundwith mayonnaise+ the mi(ture is then returned to the white using a pastry tu e or spoon.

#evil s ood Ca*e

A very rich, moist chocolate ca*e leavened with a*ing soda, which gives the ca*e areddish- rown color.

#ew erry

Any of a variety of lac* erries grown on trailing vines+ the erry is smaller than anordinary lac* erry and has fewer and larger drupelets.

#ia le, !auce "dee-A%4-luh&

A rench compound sauce made from a demi-gla:e flavored with shallots, white wine,vinegar, her s, dry mustard, lac* pepper and cayenne and garnished with parsley.

#iagonal !licing

A cutting method in which the food is sliced at an angle of appro(imately FB degrees.


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#ice

1. To cut food into cu es.2. The cu es of cut food.

#ietary i er

Car ohydrates such as cellulose, lignin, and pectin that are resistant to digestion utnutritionally significant ecause they add ul* to the diet y a sor ing large amounts of water and facilitate elimination y producing large stools+ also *nown as roughage.

#i8on "deh-:8ohn&

A rench prepared mustard made in the #i8on region from lac* or rown mustard seedslended with salt, spices and white wine ver8uice+ it has a clean, sharp, medium-hot flavor,a yellow-gray color and a creamy te(ture.

#ilute

To reduce a mi(ture s strength or flavor y adding a li)uid, usually water.

#ip

A thic* creamy sauce or condiment to accompany raw vegeta les, crac*ers, processedsnac* foods such as potato chips or the li*e, especially as an hors d oeuvre+ usually madewith a mayonnaise, sour cream or cream cheese ase and flavorings.

#irty 9ice

A Ca8un dish of rice coo*ed with chic*en livers or gi::ards and onions and flavored with

acon fat.#is8oint

To divide two ones "with flesh attached& at their 8oint.

#istilled =hite inegar

A vinegar made from a grain alcohol mi(ture+ clear and colorless, it has a rather harsh,iting flavor.

#oc*ing

ric*ing small holes in an un a*ed dough or crust to allow steam to escape and to preventthe dough from rising when a*ed.

#ou le-Acting 4a*ing owder

A chemical leavening agent that releases car on dio(ide gas when moistened and againwhen heated.

#ou le Crust


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A pie, co ler or other pastry prepared with oth a top and ottom layer of dough.

#ou le- rying rocess

A moist-heat coo*ing method in which a food is first deep-fried at one temperature andthen deep-fried again at a higher temperature, causing the food to puff up.

#ough

A mi(ture of flour and other ingredients used in a*ing and often stiff enough to cut intoshapes+ it has a low moisture content and gluten forms the continuous medium into whichother ingredients are em edded+ it generally has less fat, sugar and li)uid than a atter.

#ough Cutter+ #ough !caper

A thin, rectangular piece of unsharpened stainless steel topped with a wooden or plastichandle+ used to cut portions of dough, to clean wooden wor*ta les+ and to lift or movefoods+ also *nown as a ench scraper.

#ough #ivider

A stainless steel tool composed of several cutting wheels attached to metal ars on ane(panda le, accordian-li*e frame+ used to cut several evenly si:ed strips of dough at once+also *nown as a #anish cutter or an e(panda le pastry cutter.

#oughnut+ #onut

A small round or ring-shaped ca*e of sweet, leavened dough that is deep-fried, oftencoated with gla:e, sugar or frosting and sometimes filled.

#rain1. To allow a li)uid to withdraw from, pour out of or pour off an item, sometimes with theuse of a strainer or colander.2. To lot fat from a food. A device facilitating or channeling the withdrawing li)uid.

#redging

Coating a food with flour or finely ground crum s+ usually done prior to sauteing or frying or as the first step of the standari:ed reading procedure.

#ress

1. To prepare game, foul or fish for coo*ing y eviscerating, pluc*ing, trussing, cleaning,scaling and so on.2. To add a vinaigrette or other salad dressing to a salad.G. To set and decorate a ta le or room for a festive occasion., rK . To add an une(pectedtouch to a dish or meal.

#ried ruit

ruit from which most of the moisture has een removed through a natural or artificial


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A mi(ture of eaten eggs "whole eggs, yol*s or whites& and a li)uid, usually mil* or water,used to coat doughs efore a*ing to add sheen.

6ggs 4enedict

A runch dish consisting of an 6nglish muffin topped with ham or Canadian acon, a

poached egg and hollandaise sauce.6lastin

A protein found in connective tissues, particularly ligaments and tendons, that does notdissolve when coo*ed+ it often appears as the white or silver covering on meats *nown assilvers*in.

6lephant arlic

A mem er of the lee* family+ the very large cloves have a white outer layer, a pin*ish-whiteinterior and mild garlic*y flavor.

6mpanadas "ehm-pah- A%-dah&

#eep-fried turnovers of various si:es, usually filled with meat, vegeta les or a sweet filling+they are part of many !outh and Central American cuisines.

6mulsification

The process y which generally unmi(a le li)uids, such as oil and water, are forced into auniform distri ution.

6mulsion

1. A uniform mi(ture of two unmi(a le li)uids, often temporary.2. A flavoring oil, such as those from citrus fruits, mi(ed into water with the aid of emulsifiers.

6nchilada "en-chuh-IA%-dah&

A 'e(ican dish consisting of a soft corn tortilla wrapped around fish, shellfish, poultry, meator cheese and topped with a tomato- ased salsa, cheese, guacamole and?or sour cream+enchiladas are also served stac*ed, topped with a fried egg.

6ndive "ehn-deeve&

A plant with curly dar* green leaves and a slightly itter flavor+ also *nown as curly endiveand imprecisely *nown as chicory.

6ndosperm

The largest part of a cereal grain and a source of protein and car ohydrates "starch&+ thepart used primarily in milled products.

6nglish Cucum er


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6thnic Cuisine

The cuisine of a group of people having a common cultural heritage, as opposed to thecuisine of a group of people ound together y geography or political factors.

6vaporation

The process y which heated water molecules move faster and faster until the water turnsto gas "steam& and vapori:es+ evaporation is responsi le for the drying of foods duringcoo*ing.

6(tracts

1. Concentrated mi(tures of ethyl alcohol and flavoring oils such as vanilla, lemon andalmond.2. Concentrated flavors o tained y distilling, steeping and?or pressing foods.G. !ugars derived from malt during the mashing process in rewing and distillation.. onvolatile and nonsolu le su stances in wine such as acids, tannins and pigments+ to

the tester, they indicate the presence of elements that add flavor and character.

6(tra Iean

A food-la eling term approved y the #A to descri e meat, poultry, game, fish or shellfishthat contains less than ; g. of fat, less than 2 g. of saturated fat and less than


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of compoundsJ triglycerides "fats and oils&, phospholipids and sterols.

2. utrients composed of glycerol and G units of fatty acid+ they occur naturally in animalsand some plants and are used principally in the ody to store energy from food eaten ine(cess of need "1 g. of fat delivers 2.2; times the calories delivered y 1 g. of car ohydrates of protein&.G. Iipids that are solid at room temperature.. A general term for utter, lard, shortening, oil and margarine used as coo*ing media or ingredients.

ava 4ean " A%-vuh&

A large, flat, *idney-shaped ean with a tough pale green s*in when fresh that turns rownwhen dried+ the s*in is usually removed efore coo*ing+ the interior is light green whenfresh and cream colored when dried+ availa le fresh, dried or canned and used in'editerranean and 'iddle 6astern cuisines+ also *nown as road ean.

ennel, lorence

A perennial plant with a road, ul ous root, white to pale green celeryli*e stal*s and rightgreen, feathery foliage+ it has a flavor similar to ut sweeter and more delicate than that of anise+ the root is coo*ed li*e a vegeta le, the foliage is used as a garnish or flavor enhancer and the stal*s are used in salads or coo*ed+ also *nown as finocchio and sweetfennel and *nown as finocchio and sweet fennel and *nown imprecisely as sweet anise.

ermentation

1. The process y which yeast converts sugars to alcohol and car on dio(ide+ this processis fundamental to the ma*ing of leavened reads, eers, wines and spirits.2. The period that yeast read dough is left to rise.

G. The process of souring mil* with certain acteria to create a specific dairy product.

eta " 6%-tah&

1. A soft ree* cheese made from ewe s mil* "or occasionally goat s mil*& and pic*led inrine+ it has a white color, a crum ly te(ture, and a salty, sour, tangy flavor.2. A soft, white, fla*y American feta-style cheese made from cow s mil* and stored in rine.

ettuccine Alfredo "feht-tuh-C%66-nee&

An 0talian dish of fettuccine mi(ed with a rich sauce of utter, cream and armesan andsprin*led with lac* pepper.

iasco "vee-A!/-co&

The hand- lown, round- ottomed ottle with a woven straw covering associated withChianti+ these ottles are now rarely used ecause of their e(pense.

i er

Also *nown as dietary fi er+ indigesti le car ohydrates found in grains, fruits andvegeta les+ fi er aids digestion.


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lesh

1. =hen referring to fruits and vegeta les, it is typically the edi le area under the s*in or other outer covering+ also *nown as the pulp.2. The muscles, fat and related tissues of an animal.

leuron "fluh-rawng& A crescent-shaped piece of puff pastry used as a garnish.

loat

. 1. To pour a shot of distilled spirits on top of a finished drin* or coffee without stirring or mi(ing it in.2. To pour or place a garnish on top of a food without stirring or mi(ing it in.G.A scoop of ice cream in a car onated everage, such as root eer.

lorentine " I$$9-en-teen&

A very thin, crisp coo*ie or candy made with honey, sugar, nuts and candied fruit+ theunderside of the cooled confection is usually coated with chocolate.

loret

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

lour

A powdery su stance of varying degrees of fineness made y milling grains such as wheat,corn or rye.

lowers, 6di le

lowers used as an ingredient "e.g., s)uash lossoms&, a flavoring "e.g., pansies,nasturtiums, violas, roses and chive flowers& or an edi le garnish "e.g., orage, lovage,lavender, chamomile, citrus, peach, plum and mimosa&.

lute

1. To ma*e a decorative pattern on the raised edge of a pie crust.2. To carve grooves, slashes or other decorative mar*ings into vegeta les and fruits.G. A stemmed glass with an elongated, -shaped owl+ used for spar*ling wines.

. A thin, slightly sweet, flute-shaped coo*ie served with ice cream, pudding or the li*e.;. A long, thin loaf of rench read.

oamed 'il*

'il* that is heated and frothed with air and steam generated y an espresso machine+ itwill e slightly cooler than steamed mil*.

oaming


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ood 'ill

A tool used to strain and puree foods simultaneously+ it consists of a hopper with a hand-cran* mechanism that forces the food through a perforated dis*+ most models haveinterchangea le dis*s with various-si:ed holes.

ood rocessor An appliance used to puree, chop, grate, slice and shred foods+ it consists of a owl thatsits atop a motori:ed driveshaft+ an !-shaped lade on the ottom of the owl processesfood that can e fed into the owl through an opening or tu e on top+ some models can efitted as a 8uicer and?or pasta ma*er.

orcemeat

A mi(ture of ground coo*ed or raw meats, fish, shellfish, poultry, vegeta les and?or fruitscom ined with a inder, seasoned and emulsified with fat+ it is the primary ingredient incharcuterie items such as pates, terrines, galantines and sausages+ there are three

principal stylesJ asic, countrystyle and mousseline.

ormaggio "fohr-'A%-8ee-oh&

0talian for cheese.

ormula

The a*eshop term for a recipe.

ortified =ine

A wine that has had its alcohol content enhanced with randy or rectified alcohol to createa distinctively new product such as port, sherry, 'adeira or 'arsala.

ragrant

A tasting term for an agreea le floral, fruity, vegetal, her al or spicy aroma or ou)uet.

ram oise "frahm- wah:&

1. rench for rasp erry.2. A randy made in rance s Alsace region from wild rasp erries. G. A rasp erry lam iceer.

rangipane

A sweet almond and egg filling coo*ed inside pastry.

rappe "fra- A5&

1. ruit 8uice or other flavored li)uid fro:en to a slushy consistency+ it can e sweet or savory and served as a drin*, appeti:er or dessert.2. rench for very cold when used as a wine term.


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G. A li)ueur served over shaved ice.. 0talian for mil* sha*e.

ree-9ange Chic*ens

Chic*ens allowed to move freely and forage for foods+ as opposed to chic*ens raised incoops.

ree:er 4urn

The surface dehydration and discoloration of food that result from moisture loss at elow-free:ing temperatures.

rench, To

1. To cut meat or vegeta les into long, slender strips.2. To remove the meat from the end of a chop or ri , there y e(posing the one+ also*nown as frenched.

rench 4uttercream A rich, creamy frosting made y whipping whole eggs or egg yol*s into a thic* foam withhot sugar syrup, then eating in softened utter and flavorings.

rench #ressing

Classically, a vinaigrette dressing made from oil, vinegar, salt and pepper. 0n the 3nited!tates the term also refers to a commercially prepared dressing that is creamy, tartly sweetand red-orange in color.

renched

A roast, rac* or chop of meat, especially lam , from which the e(cess fat has eenremoved, leaving the eye muscle intact, and all meat and connective tissue have eenremoved from the ri one.

rench Toast

A rea*fast dish of read dipped in egg and mil*, sauteed in utter, sometimes garnishedwith fruit, and served with syrup or confectioners sugar.

resh- ro:en

#escri es a food that has een fro:en while still fresh.

ricassee " 90%/-uh-see&

A white stew in which the meat is coo*ed in fat without rowning efore the li)uid is added.

ried 9ice

A Chinese and Chinese-American dish of cold coo*ed rice seasoned with soy sauce andfried+ egg, meat, shellfish, poultry and?or vegeta le garnishes are usually added.


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rill

A fluted paper ornament slipped over protruding ones as a decoration+ typically used on acrown roast of por* or lam , lam chop and leg of lam .

risee "free-:ay&

A variety of endive with yellowish-green curly leaves+ also *nown as chicoree frisee.

rittata "free-tah-ta&

An open-faced omelet of !panish-0talian heritage.

ritter

A small, sweet or savory, deep-fried ca*e made y either com ining chopped foods with athic* atter or dipping the food into the atter.

romage "froh-'A@%&

rench for cheese.

rom !cratch+ !cratch

To ma*e an item, usually a*ed goods, from the raw ingredients, without using a mi( or processed convenience products "other than items such as a*ing powder&.

rosting

Also *nown as icing, a sweet decorative coating used as a filling etween the layers or as acoating over the top and sides of a ca*e.

roth

oam+ a formation of tiny u les.

ruit

The edi le organ that develops from the ovary of a flowering plant and contains one or more seeds "pips or pits&.

ruitca*e

A Christmas ca*e made with candied fruit, dried fruit and nuts ound with a relatively smallamount of a dense, spicy atter.

ruit !alad

A salad of various fresh, fro:en and?or canned fruits+ the natural fruit 8uices used for thedressing are sometimes flavored with a sweet li)ueur and lemon 8uice.

ruity


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1. A cheese-tasting term for the sweet, appealing flavor or aroma of a cheese, usually amonastery cheese or a firm mountain cheese.2. A wine-tasting term for a wine with a pleasing aroma reminiscent of fresh, ripe fruit utnot necessarily of grapes.

rying

A dry-heat coo*ing method in which foods are coo*ed in hot fat+ includes sauteing and stir-frying, pan-frying and deep-frying.

u8i Apple

A medium-si:ed apple with a yellow, orange and red-strea*ed s*in, a crisp, white flesh,and a sweet flavor.

umet "fyoo-maht&

A concentrated stoc* usually made from fish ones and?or shellfish shells and vegeta les+

used for sauces and soups.ungi

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

unnel

A conical-shaped tool with a short, straight tu e at the tip+ used to transfer li)uids into anarrow-mouthed container+ some are e)uipped with strainers in the ottom to clear theli)uid of small particles.

unnel Ca*e

A deep-fried ennsylvania #utch pastry made y pouring atter through a funnel into hotfat with a spiral motion+ the fried dough is served with confectioners sugar or honey.

usilli "foo-!66I-lee&

0talian for twists and used to descri e long, spiral-shaped pasta+ usually served with thic*sauces.

usilli 4ucati "foo-!66I-ee oo-cah-tee&

0talian for twists with a hole and used to descri e long spirals of pasta tu es.

usion Cuisine

A style of coo*ing that draws on elements from 6uropean and Asian cuisines+ generally,the application of Asian preparation techni)ues to 6uropean or American ingredients+ also*nown as 6ast meets =est.

alantine " AI-uhn-teen&


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A forcemeat of poultry, game, fish, shellfish or suc*ling pig, wrapped in the s*in of the irdor animal, if availa le, and poached in an appropriate stoc*+ usually served cold in aspic.

alette "gah-leht&

1. A round, flat, thin rench ca*e made with puff pastry or a yeast-leavened dough, usually

sprin*led with sugar efore a*ing.2. A thin, round ca*e made from potatoes or cereal grains+ also *nown as a uc*wheatcrepe in ormandy.G. A small short read coo*ie.

ame

=ild mammals, irds or fish hunted for sport or food as well as the flesh of these animals+common game include deer, ra it, hare, ear, oar, duc*, goose, pheasant, )uail andpigeon, many of which are also ranch raised and availa le commercially.

anache "ga-nosh&

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

aram 'asala "gah-9A%' mah-!A%-lah&

A flavorful and aromatic lend of roasted and ground spices used in 0ndian cuisines"usually added toward the end of coo*ing or sprin*led on the food 8ust efore service&+ thelend usually contains peppercorns, cardamom, cinnamon, cloves, coriander, nutmeg,turmeric and?or fennel seeds+ also *nown as a gorum moshla and masala.

arde-'anager !ection

$ne of the principal wor* sections of a food services facility+ it typically contains a saladstation, cold foods station, sandwich station and charcuterie station.

arlic

A mem er of the lily family+ the highly aromatic and strongly flavored edi le ul "called ahead& is covered in a papery layer and is composed of several sections "called cloves&,each of which is also covered with a papery mem rane+ used as a distinctive flavoring incuisines around the world.

arlic 4utter

!oftened utter mi(ed with minced or crushed garlic+ used as a coo*ing medium, flavoringor spread.

arlic owder

inely ground dehydrated garlic+ used as a seasoning+ also *nown as powdered garlic.

arlic !alt


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A lend of garlic powder, salt and an antica*ing agent or humectant+ used as a seasoning.

arnish

1. To use food as an attractive decoration. 2. ood used as an attractive decoration.G. A su sidiary food used to add flavor or character to the main ingredient in a dish.

astri)ue "gas-stre*&

Carameli:ed sugar degla:ed with vinegar and used in fruit-flavored savory sauces andtomato- ased sauces.

astronome, !auce " A!-truh-nohm&

A rench compound sauce made from a 'adeira sauce flavored with a meat gla:e,seasoned with cayenne pepper and finished with Champagne.

astronomy

The art and science of eating well.

aufrette "goh- 96%T&

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

a:pacho "gah:- A%-choh&

A cold !panish soup made of uncoo*ed tomatoes, cucum ers, sweet peppers, onions, oiland vinegar and traditionally thic*ened with read crum s or slices of read.

elatin+ elatine

A colorless, odorless and flavorless mi(ture of proteins from animal ones, connectivetissues and other parts as well as from certain algae "agar-agar&+ when dissolved in a hotli)uid and then cooled, it forms a 8elly-li*e su stance that is used as a thic*ener andsta ili:er in molded desserts, cold soups, chaud-froid creations and the li*e and as a finingagent in eer and wine.

elatin, ranulated

A granular form of unflavored, unsweetened gelatin.

elato "8ah-laht-to&

An 0talian-style ice cream that is denser than American-style ice cream.

eneric

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 rand& that closely resem les a well-*nown rand nameproduct.


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enoa !alami

A large sausage from enoa, 0taly, made from por* and eef, highly seasoned with garlic,white peppercorns and other spices+ it is cured and air-dried.

enoise ":hen-waah:&

1. A form of whipped-egg ca*e that uses whole eggs whipped with sugar.2. A rench sponge ca*e.

erman Chocolate+ erman s !weet Chocolate

4a*ing chocolate with sugar, mil* and vanilla added.

erman otato !alad

A salad made with coo*ed potatoes, acon, onions celery and green pepper ound with adressing of acon fat, vinegar, seasonings and sometimes sugar+ served hot, room

temperature or cold.ewur:traminer "geh- A09TZ-tra-'66-ner

1. A white wine grape grown principally in rance s Alsace region, ermany, Austria, 0talyand 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.

hee "gee&

1. %indi for fat or uttermil*.

2. A form of clarified utter "after the moisture has evaporated, the mil* solids are allowedto rown& originating in 0ndia ut now mass-produced worldwide and used as an ingredientand coo*ing medium+ it has a long shelf life, high smo*e point and a nutty, caramel-li*eflavor+ ghee flavored with ginger, peppercorns or cumin is availa le.

her*in "gerr-*en&

A small, dar* green pic*ling cucum er+ usually harvested efore it ripens and pic*led invinegar.

i lets

The edi le internal organs of a ird+ in the 3nited !tates, these include the heart, liver andgi::ard as well as the nec*+ in rance, they also include the coc*scom and *idneys.

ild

To rush pastry or other foods with egg yol* so that the rushed surface will rown whencoo*ed.

in


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A clear spirit distilled from grain and flavored with 8uniper erries+ it has a high alcoholcontent.

inger+ ingerroot

The gnarled, umpy rhi:ome "called a hand& of a tall flowering tropical plant native to

China+ it has a tan s*in, an ivory to greenish-yellow flesh, a peppery, fiery slightly sweetflavor with notes of lemon and rosemary and a spicy, pungent aroma+ used to flavor everages and in sweet and savory dishes in Asian and 0ndian cuisines+ availa le fresh,powdered, preserved in sugar, crystalli:ed, candied or pic*led.

inger Ale

A sweetened car onated everage flavored with a ginger e(tract.

inger read

A sweet ca*e or coo*ie flavored with ginger and other spices.

ingersnap

A thin, crisp coo*ie flavored with ginger and molasses.

inseng "@0% -sing&

A plant of the ivy family native to China+ the for*ed reminiscent of fennel, and is used intisanes, as a flavoring for soups, and as a tonic elieved y some to e an aphrodisiac andrestorative.

lace "glahs-say&

rench for gla:ed and used to descri e oth a fruit dipped in a syrup that hardens whencold and a ca*e with a shiny, sweet surface "icing&.

la:e

1. To apply a shiny coating to a food.2. Any shiny coating applied to a food or created y rowning.G. The dramatic reduction and concentration of a stoc*.. A thin, flavored coating poured or dripped onto a ca*e or pastry.

la:ed

1. ood that has een dipped in water and then fro:en+ the ice forms a gla:e that protectsthe item from free:er urn.2. ood that has een coated with a gla:e.

lo al Cuisine

oods "often commercially produced items& or preparation methods that have ecomeu i)uitous throughout the world, for e(ample, curries and rench-fried potatoes.


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lucose

1. A monosaccharide occurring naturally in fruits, some vegeta les and honey with a outhalf the sweetness of ta le sugar+ used as the principal source of energy for most odyfunctions+ also *nown as de(trose, lood sugar, corn sugar and grape sugar.2. A food additive used as a nutritive sweetener in processed foods such as confections

and candies.

luten

An elastic-li*e networ* of proteins created when glutenin and gliadin "proteins found inwheat flour& are moistened and *neaded+ it is this networ* that traps gases inside the atter or dough, causing it to rise.

luten lour

A flour made from hard wheat flour from which a large percentage of the starch has eenremoved+ usually used for ma*ing read for dia etic individuals and others who a stain

from starch or to add protein to flours, such as rye, that do not produce gluten naturally.

nocchi " 5$%-*ee&

0talian for dumplings and used to descri e irregularly shaped alls or small concave ovaldis*s made from a dough of potatoes, flour, semolina flour, cornmeal and?or rice flour, withor without eggs+ they are oiled or a*ed.

oat s 'il* Cheeses

Cheeses made from goat s mil*+ usually pure white with an assertive, tangy, tart flavor+their te(ture can range from soft, moist and creamy to dry, firm and crum ly and their shape from small- to medium-si:ed cones, cylinders, dis*s or pyramids+ they are leftungarnished or covered with lac* ash, leaves, her s or pepper.

olden ugget !)uash

A small, pump*in-shaped winter s)uash with a dull orange s*in, an orange flesh and asweet, slightly land flavor.

olden 9aisins

!mall seedless raisins with a pale gold color made from sultana grapes and used inconfectionery and for ta le use+ also *nown as white raisins and sultanas.

old Ieaf

The pure metal eaten into a gossamer-thin s)uare and sold in pac*ages interleaved withtissue paper+ edi le in small )uantities, it is used to decorate rice dishes in 0ndian cuisines,and desserts, confections and candies+ also *nown as var* and vara*.

old owder


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22- to 2 - *arat gold that is ground to dust and used to decorate desserts, pastries andconfections.

oose erry

A large erry originally grown in northern 6urope+ it has a smooth or furry green, yellow,

red or white s*in and a tart flavor+ availa le dried or fresh and used in preserves and a*edgoods.

ordita "gohr-#66-tah&

!panish for little fat one and used to descri e a thic* tortilla made of masa, lard and water,fried and then filled with ground por* or chori:o+ it is topped with cheese, lettuce and theli*e.

orgon:ola "gohr-guhn-Z$%-lah&

An 0talian cheese made from cow s mil*+ it has an ivory interior strea*ed with lue-green

veins and a slightly pungent flavor when young that grows stronger as it ages "it alsoecomes drier and more crum ly as it ages&.

ouda " $$-dah&

A semisoft to firm #utch sweet curd cheese made from cow s mil*+ it has a yellow interior and a mild, nutty flavor "it is sometimes flavored with cumin or other her s and spices&+mar*eted in large wheels with a yellow wa( coating.

oulash " $$-lahsh&

A %ungarian stew made with eef and vegeta les and flavored with papri*a+ also *nown as

%ungarian goulash.

ourd

1. The nonedi le fruit of various plants of the gourd family+ generally, they have a tough,hard shell that can e used as a utensil or storage unit once the flesh is removed and theshell is dried.2. 4ritish for several edi le s)uashes.

ourmet "goor-may&

A connoisseur of fine food and drin*.

ourmet oods

a term used imprecisely to denote foods of the highest )uality, perfectly prepared andeautifully presented.

raham Crac*er

A sweetened whole wheat crac*er.


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rains

1. rasses that ear edi le seeds, including corn, rice and wheat.2. The fruit of such grasses.

rainy

A tasting term for a food with a gritty or mealy te(ture.

ram "g&

The asic measure of weight in the metric system+ 2>.G; g e)ual 1 o:., and 1BBB g e)ual2.2 l .

ranada "grah- A%-dah&

!panish for pomegranate.

rande Cuisine

The rich, intricate and ela orate cuisine of the 1>th and 1


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the spout+ generally availa le in 1.; to cup capacities.

rease

1. To ru fat or a fat su stitute on the surface of a coo*ing utensil or item of coo*ware.2. 9endered animal fat, such as acon, eef or chic*en fat.

reat orthern 4ean A large, flat, *idney-shaped white ean+ it has a delicate flavor and is generally availa ledried.

reen Chile !tew

A ative American dish of lam coo*ed with onions, tomatoes, garlic, roasted green chilesand pinto eans and flavored with oregano and cumin+ generally served on fry read andtopped with chopped onions and grated cheese.

reen 'eats

reshly slaughtered meats that have not had sufficient time to age and develop tendernessand flavor.

reens

1. A general term for the green, leafy parts of various plants that are eaten raw or coo*ed.2. 'em ers of the ca age family, such as *ale, spinach and chard, that have edi leleaves.

reen !alad

A salad consisting of a variety of salad greens often com ined with garnishes such ascroutons, cheese and acon and dressed with a vinaigrette or mayonnaise- ased dressing.

reen Tea

$ne of the three principal types of tea+ the leaves are steamed and dried ut notfermented+ the everage is generally a greenish-yellow color with a slightly itter flavor suggestive of the fresh leaf.

remolada "greh-moa-IA%-dah&

An aromatic garnish of chopped parsley, garlic and lemon :est used for osso uco.

renadine " 96 -a-deen&

A sweet, thic* red syrup made from pomegranates+ used in coc*tails or consumed dilutedwith water.

riddle

1. A coo*ing surface similar to a flat top ut made of thinner metal+ foods are usuallycoo*ed directly on its surface.


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2. A pan, usually made of cast aluminum or cast iron and sometimes with a nonstic*coating, used to fry foods and availa le with a long handle or two hand grips.

rilling

A dry-heat coo*ing method in which foods are coo*ed y heat radiating from a sourcelocated elow the coo*ing surface+ the heat can e generated y electricity or y urninggas, hardwood or hardwood charcoals.

rill an

A round or rectangular pan with a ridged ottom, usually made of cast iron or anodi:edaluminum, and used to grill meats on a stove top.

rind

1. To reduce an o 8ect to small particles, usually y pounding, crushing or milling.2. The si:e, te(ture or other characteristic of a ground o 8ect.

rinder Any of a variety of manual or electrical devices used to reduce food to small particles of varying degrees y the action of rotating lades+ also *nown as a mill.

rits

round dried hominy+ they have a land flavor and a gritty te(ture+ those tiny whitegranules are availa le in three grindsJ fine, medium and coarse+ also *nown as hominygrits.

rosse iece

A centerpiece consisting of a large piece of the principal food offered+ for e(ample, a largewheel of cheese with slices of the cheese cascading around it.

ruyere "groo-5A09&

1. A !wiss cheese, now also produced in rance, made from cow s mil*+ it has a goldenrown rind, a pale yellow interior, well-spaced very large holes, and a rich, sweet, nuttyflavor.2. A term used imprecisely, especially in rance for almost any coo*ed, compressedcheese sold in large rounds, including 6mmental, 4eaufort and Comte.

uacamole "gwah-*ah-'$%-lee&

A 'e(ican dip, sauce or side dish made from mashed avocado flavored with lemon or lime 8uice and chiles+ sometimes chopped tomatoes, green onion and cilantro are added.

uava

A medium-si:ed tropical fruit+ it has a spherical to plump pear shape, a smooth or roughgreenish-white, yellow or red s*in, a pale yellow to right red flesh, small gritty seeds and


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an acidic, sweet flavor+ eaten raw or used for preserves.

uinea+ uinea owl

$ne of the principal *inds of poultry recogni:ed y the 3.!. #epartment of Agriculture"3!#A& and the domesticated descendant of a game ird+ it has light and dar* meat, verylittle fat, a tender te(ture and a strong flavor.

uinea !)uash

Another name for eggplant.

um o

A Iouisianan stewli*e dish of meat, poultry and?or shellfish, o*ra, tomatoes and onionsflavored with ay leaves, =orcestershire sauce and cayenne.

ummy

A tasting term for a food with a undesira le gooey, stic*y or tough te(ture.

um aste

A smooth dough of sugar and gelatin that can e colored and used to ma*e decorations,especially for pastries.

yro "@669-oh&

A ree* dish consisting of spiced minced lam molded around a spit and roasted vertically+it is sliced, folded in a pita, and topped with grilled onions, sweet peppers, tomatoes and acucum er-yogurt sauce+ marinated chic*en is sometimes used instead of lam .

%a anero "ah- ah- 6%-roh&

A s)uat cylindrical chile with a dar* green to orange s*in that ecomes red when matureand an e(ceptionally hot flavor+ also availa le dried.

%alf-and-%alf

1. A mi(ture of e)ual parts light cream and mil*+ it does not contain enough fat to whip intoa foam.2. An 6nglish drin* of e)ual parts stout and ale.

%am %oc*The lower portion of a hog s hind leg, consisting of one, flesh and connective tissue andusually availa le in 2- to G- in. lengths, smo*ed, cured or fresh+ used to flavor soups andcoo*ed vegeta les.

%and ies

!mall, hand-si:ed pies made with a iscuit or pie dough crust enclosing a filling of steweddried fruit+ they can e a*ed or fried+ also *nown as fried pies.


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%ard- all !tage

A test for the density of sugar syrup+ the point at which a drop of oiling sugar forms a rigidall when dropped in ice water+ this is e)uivalent to 2;B-2F; degrees on a candythermometer.

%ard-4oiled 6gg An egg simmered in its shell until it reaches a har

chef basics culinary terms a-z

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