culinary terminology

1. 1. a la
(French) The style of, such as: a la Francaise (The style of the French).
2. a la Bourgeoise
(French) The style of the family (family style).
3. a la Broche
(French) Cooked on a skewer over a flame. See Brochette.
4. a la Carte
(French) Each menu item is priced separately: Foods prepared to order.
5. a la King
(French) A Bechemel sauce containing mushrooms, green peppers, and red
peppers or pimentos.
6. a la Mode
(French) Refers to ice cream on top of pie.
7. A la Florentine
Literally French for "in the style of Florence". in Italian its "alla Fiorentina". It
refers to dishes served on a bed of spinach and topped with Mornay sauce.
8. a la Provencale
(French) Dishes prepared with garlic and olive oil. See Provencale.
9. a la Russe
(French) The Russian way.
10. A.P.
As Purchased.
11. Abaisee
The french term for a sheet of puff pastry which has been rolled very thinly.
Sometimes it refers to a thin slice of sponge cake used in a dessert.
12. Abaisse
A French term for a sheet of rolled out pastry which is usually used as base
in a dessert. It can also mean a cookie or slice of sponge cake on which a
filling (preserves or cream) is to be spread.
13. Aboukir
A Swiss dessert made of sponge cake and chestnut-alcohol flavored cream.
14. Aboukir Almonds
A sugar-glazed petit-four made by pressing two whole blanched and
roasted almonds into the sides of a ball of green-colored marzipan. It is then
held with a dipping fork and dipped into boiled sugar syrup and left to sit on
parchment paper until firmly set.

2. 15. Absinthe
Also wormwood. An aromatic plant that contains an alkaloid used to make
medicinal drinks in the Middle Ages. The first absinthe liquer was made by
HL Pernod in the late 1700's. Later it was discovered that absinthe had
dangerous effects on the nervous system and was outlawed in 1915. Pernod
is now flavored with aniseed.
16. Accolade
En accolade means presenting two similar kinds of food leaning on each
other on the same plate. The term usually applies to poultry and game hens.
17. Acetic Acid
A natural organic acid which is also known as vinegar. It is used in sugar
and confectionery recipes, in pavlovas (as a stabilizer for the eggs), and in
royal icing (to help the icing set).
18. Acetomel
A mixture of honey and vinegar that produces a sweet/ sour syrup.
Although it is rarely used today, in the past it was used to preserve fruits.
19. Achar
A yellowish, strongly spiced pickle popular in Indian cuisine. It is usually
made from a mixture of chopped fruit and vegetables steeped in a spicy
sauce. A typical achar might include carrots, peppers, cucumbers, green
beans, cabbage, cauliflower, and lemons steeped in salt. The whole mixture
would then be preserved in an oil spiced with onion, ginger, cayenne,
vinegar and saffron.
20. Acidulate
To give a dish or liquid a slightly acidic, tart or piquant taste by adding some
lemon juice, vinegar, or unripened fruit juice. Also, one can acidulate fresh
cream by adding lemon juice to get sour cream.
23. Affriander
(French) To give a dish a more appetizing appearance by garnishing it.
24. Affriter
A French term used to describe the seasoning of a pan. This can be achieved
by rubbing it with salt or by heating a little bit of oil in the pan and then
drying it with a cloth.

3. 25. Agar-agar
An extract of seaweed (also known as Bengal isinglass and Japanese or
Ceylon moss) from the Pacific and Indian Oceans. It comes in either small
transparent strips or powdered form. The Japanese use it in soups.
However, its most common use is in commercial food products such as
deserts, soups, ice creams, and sauces. Probably, because agar-agar
dissolves in water over low heat and upon cooling sets into a jelly.
26. Agave
A Mexican plant with large, fleshy leaves. Its fermented sap is used to make
tequila, pulque, and mescal.
27. Aging
A term used to describe the holding of meats at a temperature of 34 to 36
degrees F. for a period of time to break down the tough connective tissues
through the action of enzymes thus increasing tenderness.
28. Agneau
(French) Lamb.
29. Agnes Sorel
A garnish made of mushrooms, chicken, and pickled beef tongue named
after the mistress of King Charles VII of France. In Agnes Sorel soup, the
garnish is cut into thin strips and added to the thickened soup.
30. Agnolotti
A kind of ravioli in which the pasta is cut into small, round pieces. They are
usually stuffed with meat and vegetables and then folded over like
turnovers. Agnolotti are popular in the Piedmont region of Italy, where they
are boiled in stock and served with butter and grated cheese.
31. Agraz
A North African sorbet made from almonds, verjuice, and sugar. It has an
acidic flavor and goes well with Kirsch.
32. Aioli
A Provencal garlic-mayonnaise sauce. In fact, the name is derived from ail
(garlic) and oli (oil). It is served with cold fish, eggs, salad, snails, and cold
meat.
33. Al Dente
Italian for 'to the tooth'. It refers to the firm but tender consistency a
perfectly (in some opinions) cooked piece of pasta will have.

4. 34. Alabaster
A shaker dish of mashed potatoes and turnips, name after the silvery white
color.
35. Albondigas
Meatballs
36. Allspice
A single spice whose flavor is reminiscent of a blend of nutmeg, cloves
juniper berries, pepper, and cinnamon. It is processed from the fruit of an
evergreen tree found in the Western Hemisphere.
37. Allumette Potatoes
(French) Potatoes cut like large match sticks.
38. Almond Paste
A mixture of ground almonds, sugar, and glucose. The Odense brand of
almond paste is a good one to try. It can be found in the baking aisle in
most grocery stores.
39. Alphabet Pasta
Pasta shapes in the form of letters and numbers. This favorite kids' shape is
usually used in soups for a fun meal anytime.
40. Amandine
(French) Prepared with or garnished with almonds.
41. Amaretti
Italian almond cookies reminiscent of the macaroon.
42. Amaretto
An almond flavored liqueur (made from apricot pits) from Italy. Disaronno
Amaretto is a good brand to try.
43. Anaheim Chiles
Mild, long green chiles named for the area near Los Angeles where they
were once cultivated. You can buy them canned (whole or chopped) and
fresh.
44. Ancho Chiles
Dried poblano chiles that come in color ranging from dark red to almost
black. They are moderately hot with a smokyflavor. Pasilla chiles are a good
substitute.

5. 45. Angel Hair
Capellini ("Fine Hairs") A thin, delicate pasta. These strands are best if used
with thinner, delicate sauces. Other uses: break in half and put in soup; use
in salads or stir-fry meals.
46. Anglaise
(French) The English way.
47. Anis
(Spanish) Anise
48. Anise
A spice whose flavor is reminiscent of licorice, usually bought ground.
(although seed form is also common). It is found in cookies, cakes and
liqueurs.
49. Arborio Rice
A short grain white rice from Northern Italy. The length of the grain is often
less than two times its width. It is used often in risotto due to its ability to
absorb flavor as it cooks, yet remain somewhat firm in the center. The
Spanish Valencia rice is a good substitute.
50. Armagnac
A member of the brandy family known for its distinct, unpolished flavor with
hints of prune. Armagnac can be found in most liquor stores.
51. Arrowroot
A white, powdery thickener finer than flour. It is quite expensive and
preferable to cornstarch because it provides a clear finish. Its extracted from
rhizomes. It was originally used by American Indians to heal arrow wounds,
hence the name 'arrowroot'.
52. Arroz A La Espanola
Spanish rice.
53. Arroz Con Pollo
Chicken with rice.
54. Arugula
Also known as rocket. Arugula is a pepper and mustard flavored green that
is used in many salads and as a sandwich condiment. Watercress is a good
substitute if you can't find it. Although, most American farmers' and
gourmet markets carry it.
55. Asafran
(Spanish) Saffron

6. 56. Asiago
An Italian cheese (known as poor man's Parmesan) mainly used for grating.
It is reminiscent of cheddar. Although, it is traditionally made with sheep's
milk, today it is often made with cow's milk.
57. Aspic
(English) Clear meat, poultry, or fish jelly.
58. Atole
A gruel-like blue corn-meal drink. Is either served withsugar, scalded milk, or
both.
59. au Gratin
(French) To top food with cheese or bread crumbs, then baked.
60. au Jus
(French) Served with natural juices.
61. au Lait
(French) With milk.
62. au Naturel (French) Food that are plainly cooked.
1. Babka
A sweet Polishyeast bread that usually contains almond and raisins, but
recent versions use chocolate and cinnamon.
2. Baked Alaska
Also called Omelet sursprise. A frozen dessert in which solidly frozen ice
cream is placed on top of a layer of sponge cake and frosted with meringue.
The cake is placed under a broiler to brown it slightly.
3. 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.
4. 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.

7. 5. Bamboo shoots
These are the ivory-colored shoots of the bamboo plant. Widely available in
cans; fresh bamboo shoots are expensive and seasonal. Bamboo shoots
have a tender-crisp texture and sweet flavor. To refresh canned bamboo
shoots, rinse and quickly blanch before use.
6. Bammy
A pancake shaped, deep-fried cassava bread, which is aid to originate with
the Arawaks Indians. Cassava is a Jamaican root crop. Bammy is commonly
served with fried fish.
7. Bard
To wrap meat with bacon or salt pork.
8. Barley, Pearl
Polished barley.
9. Barquettes
Small, boat shaped pastry tarts made of short crust pastry or puff pastry,
baked blind and then filled with sweet or savory fillings.
10. Basmati Rice
An aromatic rice with a nutty flavor. Its grains separate nicely after cooking,
making it ideal for pilafs.
1. Baste
To pour drippings, fat, or stock over food while cooking.
12. Bay Leaf
An aromatic leaf that comes from bay laurel. Whole, halved, or ground, it
lends a slightly bitter, pungent seasoning to soups, stews, and stocks. It id
one of the primary ingredients in a bouquet garni.
13. Bearnaise
(French) Sauce derived from Hollandaise, with a tarragon reduction added.
14. Bechamel
(French) A rich cream sauce made from cream and a roux, with an onion
pique.
15. Beef, Dried
Beef soaked in brine and then soaked and dried.
16. Beurre
(burr) (French) Butter.

8. 17. Beurre Manie
Literally, handled butter. It is an equal mixture of soft butter and flour, used
for thickening soups and sauces.
18. Beurre Noir
(burr-nwahr) (French) Butter cooked to a dark brown, then adding capers
and a dash of vinegar.
19. Beurre Noisette
(burr-nwah-zet) (French) Butter that tastes like hazelnuts, achieved by
melting butter until it turns a golden brown.
20. Biscochitos
Anise seed cookies.
21. Bitters
(Angoustra bitters) A liquid combination of cloves, cinnamon, quinine,
nutmeg, rum, dried fruits, and other root and herbal extracts. They are
mostly used in drinks.
22. Bittersweet or semisweet 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.
23. Black beans, salted
An important Chinese ingredient, black soybeans are cooked and fermented
with salt and spices, resulting in a pungent, soft bean with a distinctive salty
flavor. This unusual item is used in steamed, braised, and stir-fried dishes,
giving them a rich, complex flavor.
24. Black Cow
An ice cream soda made with vanilla ice cream and cola.
25. Black Rice
Milled rice is white, but the outer bran layer can be brown, red or black. In
the case of black rice, the raw grains look charred and the cooked ones are
the color of blackberries.

9. 26. Blackstrap Molasses
Unrefined molasses which has a bitter taste.
27. Blanch
To place foods in boiling water briefly either to partially cook them or to aid
in the removal of the skin (i.e. nuts, peaches, tomatoes). Blanching also
removes the bitterness from citrus zests.
28. Blind Bake
To bake a pie crust without the filling. Metal weights or dried beans are
usually used to keep the pastry from bubbling.
29. Blue Cheese
A cow's milk, semisoft, blue-veined cheese with a very strong aroma. The
most common US made blue cheese is Maytag (Iowa). Similar cheeses
include France's Roquefort and Italy's Gorgonzola.
30. Bok choy
A Chinese cabbage with white stems and broad, dark green leaves.
Shanghai or baby bok choy is smaller and has a more delicate flavor.
Steamed, blanched or used in soups and stir-fries, bok choy imparts a
refreshing, mildly bitter taste. Chose stalks that are crisp with unblemished
leaves.
31. Bombe
A frozen dessert made by lining a special mold with ice cream or sorbet, The
center cavity is then filled with a mousse, cream or parfait mixture. The
mold is tightly sealed and the dessert is frozen solid before unmolding and
serving.
32. 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.
33. 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.

10. 34. Braising
A cooking method where food (usually meat) is first browned in oil, then
cooked slowly in a liquid (wine, stock, or water).
35. Brioche
A sweet yeast bread that is originally French. Brioche has a unique lightness,
flavor and aroma. It is composed of flour, sugar, yeast, milk, butter, and egg
yolk. It is similar to the Jewish Challah.
36. Brown Cow
An ice cream soda made with vanilla ice cream and root beer.
37. Brown Sugar
Comes in two forms:the more intense dark brown sugar and light brown
sugar, both containing molasses. The dark brown sugar contains more
molasses, giving it a stronger flavor. Although commercial packaging of
brown sugar has improved, it has a tendency to get hard. To avoid, store it
in an airtight container. Be sure to measure brown sugar, packed.
38. Bruschetta
Originally from the Italian "bruscare"� meaning "to roast over coals," It is
traditionally made by rubbing slices of toasted bread with garlic cloves, then
drizzling the bread with extra-virgin olive oil. The bread is salted and
peppered, then heated and served warm. Most people serve it topped with
tomato, garlic, basil. However, these days restaurants and marketers are
calling any piece of dough with a chopped up topping a "bruschetta".
39. Bulgur
Whole wheat which has been boiled until tender and the husk is about to
crack open, then dried. It is a common ingredient in Arabic (burghul),
Turkish (bulgur), and Cypriot (pourgouri) cooking. You can buy it coarse or
fine ground in most middle-eastern grocery stores.
40. Bunuelos
Fried sweet puffs that can be glazed with brown sugar-maple syrup or
sprinkled with cinnamon-sugar.
41. Burrito
Flour tortilla filled with refried beans and chile sauce, ground beef and chile
sauce, or a combination of both, and rolled.

11. 1. Cafe
(French) Coffee.
2. Calabaza
Baked pumpkin.
3. Calavo
The trade name for California Avocados.
4. Caldillo
Poor man's stew made of ground beef, raw potatoes, and seasonings.
5. Calorie
Unit of heat; 1 calorie = 3.968 B.T.U. . The heat required to raise 1 gram of
water 1 degrees centigrade.
6. Calupas
Meaning "little boats," is a fried corn tortilla topped with shredded chicken
or beans, cheese, tomatoes, guacamole, and salsa.
7. Calvados
An apple brandy from Normandy, France made from cider that has been
aged for up to two years and distilled.
8. Canadian Bacon
The large rib-eye muscle of the pork loin, cured and smoked. It is boneless
and usually lean, making it a good ham substitute for those watching their
fat.
9. Canape
(French) An appetizer prepared on a base such as toast or crackers.
10. Canard
(French) Duck.
11. 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.
12. 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.
13. Capers
The small buds of a Mediterranean shrub. They are usually pickled in
vinegar or dried and salted.

12. 14. Capirotada
(Bread Pudding) Toasted bread topped with caramelized-sugar corn syrup,
sliced longhorn cheese, raisins and cinnamon, and baked until cheese melts.
15. 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.
16. Carambola
Also known as star fruit. A golden yellow fruit grown in the West Indies,
Indonesia, and Brazil. When sliced, the fruit has a star shaped .The flesh of
the carambola is juicy and highly acidic. Its taste is reminiscent of plums,
grapes, and apples. It is eaten fresh, mostly in salsas and vinaigrettes, and
sometimes as a dessert (with sugar and cream).
17. Caramelized Sugar
Sugar that has been cooked until it reaches a caramel color. The new flavor
it attains works nicely in desserts.
18. Caraway Seed
The curved, anise flavored seeds popular in German and Austrian cooking.
Caraway is a member of the parsley family. The seeds are used as topping
on breads and savory pastries, and as accompaniments to cabbage and
goulash. Caraway is also employed in the making of certain cheeses and
liquers.
19. Cardamom
The pods of an aromatic Indian plant related to the ginger family. The seeds
of the pods are dried and used as a spice. It is a very expensive spice.
cardamom is used mostly in Indian cooking. However, it also shows up in
Scandinavian ,spicing up wines, stewed fruits, etc., and in Arabic cooking
(called hale) as an accompaniment to coffee.
20. Carne Adovada
Pork steak marinated in chile sauce, then roasted or pan fried. Usually
served with Spanish rice and refried beans.
21. Carne Asada
Beef or pork cut in thin diagonal strips and cooked quickly over very hot
coals, as in a brasero or Japanese hibachi.

13. 22. Carpaccio
Originally, paper thin slices of raw beef with a creamy sauce, invented at
Harry's Bar in Venice. In recent years, the term has come to describe very
thinly sliced vegeatables, raw or smoked meats, and fish.
23. 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.
24. Celeriac
Also known as celery root. A root vegetable that houses a white fleshed
interior beneath its rough skin.
25. Cellophane/glass noodles
Also known as bean thread noodles, these are made from mung bean flour.
They are usually softened by soaking in hot water for 10 -15 minutes before
cooking with other ingredients.
26. Chaud
(French) Hot.
27. Chauquehue
Blue corn meal much thicker than atole. Served with red chile with pork or
spareribs in place of potatoes or rice.
28. Chayote
The pear-shaped fruit of a West Indian annual vine (Sechium edule) of the
gourd family that is widely cultivated as a vegetable. Also, the plant called
mirliton. Tastes like a cross between potato and cauliflower, yet slightly
sweet.
29. Chef
(French) A culinary expert. The chief of the kitchen.
30. Chicharrones
(Cracklings) Pieces of fat cooked slowly until lard is rendered out. Lightly
salted, may be served as a warm or cold hor d'oeuvre.
31. Chicory
The roasted ground roots of a variety of perennial herbs related to the
radicchio and curly endive. Caffeine-averse Germans discovered that chicory
could be processed into a coffee substitute. In New Orleans, chicory spiked
coffee and/or Cafe Au Lait is very popular. Caffeine-averse Germans
discovered that chicory could be processed into a coffee substitute.

14. 32. Chicos
Dried sweet corn used whole or crushed in a seasoned stew.
33. 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 sauteed. Mostly
used to garnish.
34. Chilaquillas
Called tortilla hash or poor man's dish. Includes leftover tortillas fried until
crisp and combined with chile, eggs, jack or sharp cheddar cheese, and red
chile sauce.
35. Chile Caribe
Red chile pods blended with water to a puree and seasoned. Used in such
dishes as carne adovada.
36. Chile Con Queso
Melted cheese dip seasoned with chile and served with tostados.
37. Chile Rellenos
Green chiles stuffed with cheese or meat, dipped in a cornmeal batter, and
deep-fat fried.
38. Chiles, Green
Found in a variety of sizes, shapes, and piquancies, they are an important
part of Southwestern dishes. Before use, the skin is removed. Used in
sauces, relishes, stews, and as chile rellenos.
39. Chiles, Red
Green chile that has ripened and dried. Usually used ground or crushed for
added seasoning or in making a variety of sauces.
40. Chili oil
This spicy, bright red oil, an essential in Chinese cooking, is made from
steeping vegetable oil with crushed or small dried chilies. Because of its
strong, fiery flavor, it is used more as a seasoning or condiment than as a
cooking oil.
41. Chili paste/sauce
A variety of thick seasoning pastes and sauces made from ground chilies,
oil, salt and sometimes garlic and vinegar are used throughout Asia.
42. Chimaja
Wild celery, root andleaf

15. 43. Chinese broccoli (gai lan)
The broad leaves, tender stalks and delicate white flowers of this vegetable
are all edible. They have a mild flavor, similar to Western broccoli, but with
a slightly bitter, earthy flavor. Ideal for steaming and stir-frying; often
paired with oyster sauce.
44. Chinese chives
Also known as garlic chives, these flat green chives are quite pungent and
are used extensively in stir-fries and soups.
45. Chinese egg noodles
These wheat-flour-based egg noodles are sold in both fresh and dried forms;
substitute spaghetti or fettuccine if unavailable.
46. Chinese rice wine (Shaoxing)
This brown, nutty-tasting wine is made from glutinous rice, millet, yeast and
spring water, and is similar in taste and smell to dry sherry, which can be
used as a substitute if Shaoxing wine is not available. An important
ingredient in Chinese cuisine, rice wine imparts a rich flavor and aroma to
marinades and sauces.
47. 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.
48. Chorizo
Highly seasoned hog link sausage.
49. Chutney
A fruit condiment used commonly in Indian cuisine. It looks like fruit
preserves, but contains vinegar, spices, and at times nuts. Its taste varies
from sweet to tart, and mild to spicy. The most common chutney is mango.
50. 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.

16. 51. Clamart, a la
Any of a few dishes that include green peas (either whole or in a puree). Its
named after a district of Hauts-de-Seine that was famous forits pea crops.
Famous Clamart dishes include Clamart soup (puree of fresh peas in
consomme), poached eggs Clamart, and puff pastry Clamart. There is also a
garnish called Clamart (tartlets or artichoke bottoms filled with buttered
peas).
52. Cloves
The brown, hard dried flower buds of an aromatic Southeast Asian
evergreen. They are useful in both whole and ground forms. Ground, they
are used in cakes and soups. Whole, they add great flavor to mulled wines
and ciders. Cloves also have natural preservative qualities.
53. 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.
54. 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.
55. 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.

17. 56. Coddling
Cooking just below the boiling point; such as Coddled Eggs.
57. Comino
(Spanish) Cumin, powder or seeds
58. Condensed Milk
A preserved milk in which the water content of the milk is evaporated and a
lot of sugar is added. It was very popular in wartime England because of
how well it preserved. These days it is used mainly in sweets and
confectionery making. It is also used in iced drinks (Thai iced tea) because of
its high sugar content (it won't freeze easily).
59. Confectioners Sugar
Powdered sugar, often used in baking and in frostings.
60. Confit
Confit is a generic term for various kinds of food that have been immersed
in a substance for both flavor and preservation.
61. Coquille
(French) Shell.
62. Cornmeal
(also known as polenta) A yellow, grainy powder made from yellow
degermed ground corn. It is similar to semolina in texture. Tortillas and
cornbread are two of the most common cornmeal based foods. However,
cornmeal is versatile enough to be used in both sweet and savory dishes.
White cornmeal is also available.
63. 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.
64. Coulis
A thin puree of fruit, sweetened and thinned to a sauce consistency using
sugar.
65. Coupe
Ice cream that is topped with fruit and traditionally served in stemmed
glasses or silver goblets.
66. Court Bouillion
A liquid mixture of salt and water, although some variations include herbs,
milk, wine, and lemon or vinegar. It is used mainly for cooking fish and
shellfish. The food cooked in the liquid absorbs the flavors of the liquid.

18. 67. Couscous
A grain-like hard wheat semolina that has been ground, moistened, and
rolled in flour. The grain is then steamed (for 40 minutes) and traditionally
served with a stew. There are also sweet couscous dishes. It is a staple dish
in the North African countries of Algeria, Tunisia, and Morocco. The
couscous you find in most American grocery (usually in the rice aisle) stores
is precooked.
68. 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.
69. Crema Centroamerica
A Latin-style cream that is as rich or richer than whipping cream. It can be
liquid and sweet, or thick, rich, and tangy. Some brands are labeled soft-
ripened cheese. It is similar to mascarpone.
70. Crema Centroamericana Acida
A Latin-style cream that has the consistency, tang, and fat content of salted
sour cream.
76. Cremini Mushrooms
A wild mushroom.
77. Crepe
(French) Thin pancakes.
78. Cumin
An Indian spice with an earthy flavor, also known as comino. It usually
appears in its ground form and as cumin seed. Cumin is featured in Middle
Eastern (lentil and lamb dishes) and Latin American cuisines (chili, tamales).
79. Curry Powder
A spice mixture more popular in the West than in India. It usually consists of
coriander, turmeric, fenugreek, cumin, and chili.
80. Cuttlefish
A rounder, thicker and chewier relative of the squid. This lean and nutritious
seafood can be found in ethnic markets.

19. 1. Daikon
A popular Japanese root vegetable, also known as Chinese white radish.
Daikon resembles a large, white carrot and has a firm texture that can
withstand long cooking. It can be stir-fried, braised, boiled, steamed or
served raw (often grated or finely shredded) in salads. It should be firm,
heavy and unblemished with solid, smooth skin.
2. Daikon Radish
A long sweet tasting radish used prominently in Japanese cooking. It can be
found in most produce sections.
3. Date Sugar
A sweetener made by grinding dehydrated dates. It is high in fiber, and a
long list of vitamins and minerals, including iron. Its use is limited by price
and the fact it does not dissolve when added to liquids. Substitute one cup
date sugar for each cup granulated sugar.
4. Daube
A slowly cooked French stew of meat or fish ibraised n wine and stock with
vegetables and herbs.
5. Deglaze
To add liquid such as wine, stock, or water to the bottom of a pan to
dissolve the carmelized drippings so that they may be added to a sauce, for
added flavor.
6. Demiglace
A thick, intensely flavored, glossy brown sauce that is served with meat,
poultry, or fish or used as a base for other sauces. It is made by thickening a
rich veal stock, enriching it with diced vegetables, tomato paste and
Madiera or sherry, then reducing it until concentrated.
7. Devil
To combine a food with various hot or spicy seasonings such as red pepper,
mustard or a piquant spicy sauce, thereby creating a "deviled" dish. Devilled
dishes are very popular in English cookery; devilled eggs being one of the
most popular.
8. Diable
Devilled.
9. Diced
Cut into small cubes.

20. 10. Doria, a la
The name given to various dishes dedicated to the famous Genoese Doria
family. The dishes evoke an Italian image in one way or another; for
example, combining green, white, or red colors (the colors of the Italian
flag) or by including Piedmontese truffles. Famous a la Doria dishes include
bombe Doria, chicken Doria, and Doria salad.
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11. Double Boiler
Like a bain-marie, a double broiler is a method of 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
(custard, chocolate, etc.). The saucepans can be made from stainless steel,
aluminum, and glass.
12. Drawn butter
Melted butter.
13. Dredging
To coat with dry ingredients such as flour or bread crumbs.
14. Dried black mushrooms (shiitake)
Drying mushrooms concentrates their flavors and produces a deep, meaty
taste. Dried mushrooms are ideal in soups, stuffings, stir-fries and braised
dishes. To reconstitute, soak in warm water 15-20 minutes; remove fibrous
stems.
15. Dusting
To sprinkle with sugar or flour.
16. Dutch Cocoa Powder
An alkalized cocoa. It has an intense flavor. Droste is a good and widely
available brand.
1. E.P.
Edible Portion.
2. Eau-de-vie deFramboise
Eau de vie is an 80 - 90 proof clear fruit alcohol. Framboise means it is
raspberry flavored.
3. Ecossaise
(French) The way of the Scottish.
4. Emince
(French) Cut fine, or sliced thin.

21. 5. Empanada
Fried or baked turnovers with either dried fruit or sweet meat filling.
6. Enchilada
Rolled or flat corn tortillas topped or stuffed with meat, cheese, onions, and
red or green chile sauce.
7. Enchilada Sauce
Red sauce made of mild to hot chile pulp or chile powder, spices, and beef or
pork or both. Used for enchiladas. Also called red chile sauce.
8. Escalope
An French cooking term referring to a thinly sliced, boneless, round cut of
meat that is slightly floured (or breaded) and quickly sauteed. (also known
as scaloppine in Italian).
9. Espagnole
A mother sauce. Basic brown sauce.
10. 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.
1. Farce
(French) Forcemeat or Stuffing.
2. Farci
Stuffed.
3. Farfalle
Butterfly (also bow-tie) shaped pasta. Farfalle brighten any meal with their
interesting shape. Thick enough for any sauce, or make into a salad or soup.
4. Farina
Inner portion of coarsely ground hard wheat.
5. 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.
6. Finnan Haddie
Smoked haddock.
7. Fish Sauce
A pungent, salty liquid made from fresh anchovies that is essential in Thai
cooking.

22. 8. Five-spice powder
A fragrant, pungent, slightly sweet and hot Chinese spice mixture. The blend
traditionally includes star anise, cinnamon, Szechuan peppercorns, cloves
and fennel. Five-spice powder is used in marinades, as a spice rub for meats
and in dipping salt mixtures.
9. Flan
Caramelized custard.
10. Flautas
Meaning "flute," a taco variation; two corn tortillas are overlapped, filled
with meat, cheese, onion, and chile, rolled, then
11. Florentine
A cookie made by cooking butter, sugar, cream, honey, candied fruit (and
sometimes nuts) in a saucepan before being baked on a cookie sheet. They
are chewy and often coated with chocolate on one side.
12. 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.
13. Forcemeat
Ground meat or meats, mixed with seasonings used for stuffing.
14. Framboise
a raspberry liqueur with a high alcohol content
15. Frappe
(from the French frappe) A simple sugar syrup mixed with fruit or other
flavorings and frozen, then processed to a slightly slushy consistency. It can
be served as a drink or a dessert. In some parts of the United States, a milk
shake is sometimes referred to as a frappe.
16. Fresh Masa
A moist dough of ground, dried corn that has been soaked in limewater,
then cooked. Used in tamales.
17. fried.
18. Frijoles
Beans. Most commonly used bean is the pinto bean.
19. Frijoles Refritos
Refried beans. Pinto beans that have been boiled, mashed, fried in pork fat,
and topped with longhorn or jack cheese.

23. 20. Froid
(French) Cold.
21. Fromage
French for cheese.
22. 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.
1. Galangal
Known as laos (Indonesian), lengkuas (Malaysian), kah (Thai), isen, or
galingale. It is sometimes called Java root or Siamese ginger. Galangal is a
fresh root (a rhizome of a Zinginber species) that resembles fresh ginger
root, but has a thinner, translucent, striped skin. Often, it has pink shoots.
Its texture is tougher and its flavor is more citrusyand more astringent than
ginger. It is always used in cooked dishes and never eaten raw. If you can't
find it, ginger is an adequate substitute.
2. Garam Masala
An Indian spice mixture usually composed of coriander, cumin, cloves,
cinnamon, and black pepper.
3. Garbanzo Beans
Also known as ceci or chickpeas. They are very popular in Mediterranean
cuisine. Canned chickpeas can be found in the bean aisle of most grocery
stores.
4. Garde Manger
(French) The person in charge of cold meat department or the department
itself.
5. Garnish
To decorate. Also referring to the food used to decorate.
6. Garniture
French for garnish.
7. Gastrique
A reduced mixture of vinegar and sugar used in the preparation of hot
sauces accompanying dishes made with fruit (such as duck with orange).
Gastrique is prepared by heating the ingredients together until the liquid
has almost entirely evaporated.
8. Gateau
(French) Cake.

24. 9. Gaufres
(French) Wafers.
10. Gaufrette
A delicate wafer cookie, honey-combed and fan-shaped, made on an oblong
iron. It is typically served as a garnish atop ice creams.
11. Gazpacho
A cold vegetable soup with a meat broth or tomato juice base containing a
variety of raw vegetables.
12. Gelato
An Italian ice cream made with a base of milk or egg yolks and milk. It is
denser and more icy in texture than American ice creams.It usually has
stronger flavors as well.
13. Giblets
The trimmings from poultry such as the liver, heart, etc..
14. Ginger
A Southeastern Asian (originally) plant cultivated for its spicy aromatic
rhizomes. It comes in powdered, preserved, and fresh forms. It is most
commonly used in Asian cooking, showing up in savory curries, marinades,
rice, tea, or just eaten as a sweetmeat in its crystallized form. In western
cooking, the use of ginger has been limited to confectionery and pastry
making. For candied ginger: Peel 1 pound gingerroot, and cut into 1/4-inch-
thick slices. In 2-qt. saucepan, heat ginger slices and 2 cups water to boiling
over high heat. Boil 5 minutes. Drain. Repeat boiling (in fresh water) and
draining 3 more times. In same saucepan, heat 1 1/2 cups sugar and 1 1/2
cups water to boiling over high heat. Add ginger slices and return to boiling.
Reduce heat to gently simmer ginger, stirring occasionally, until translucent
-- about 1 hour. With slotted spoon, transfer ginger to wire rack placed over
a tray. Let ginger stand until surface is dry to touch. Roll ginger, a few slices
at a time, in 1/4 cup sugar until well coated. Store ginger in jars.
15. 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.

25. 16. Glucose
A thick, clear form of sugar which is produced by the breakdown of starch
cells that have been treated with acids or enzymes and then fermented to
form sugars. The thickness of the liquid glucose depends on how much the
starch cells have broken down. It can be produced from corn, starch,
potatoes, grapes, and honey (corn being the most common). In fact, liquid
glucose is known as corn syrup in the USA. When glucose is mixed with
maple syrup, it is called pancake syrup. Glucose is most commonly used in
confectionery to give elasticity to caramel or sugar piece and to help
prevent crystallization. It can also be added to chocolate to produce a
modeling paste.
17. Glycerin
A clear, sweet syrupy liquid extracted from animal fats and vegetable oils,
and is a by-product of soap manufacturing. It is used (in small amounts) in
certain cake, pastry, and icing mixtures. The reason being that it is able to
draw moisture from the air, keeping these products most and extending
their shelf life.
18. Gnocchi
Italian dumpling.
19. Goat Cheese
Also known as Chevre. A soft fresh goat's milk cheese sold in a variety of
shapes (rounds and cylinders are most common). They are usually sold
fresh, but some are marinated in oil. Montrachet and Coach Farms are
among my favorites.
20. Golden Beets
These are yellow ocher colored beets. They are sweeter than red beets. Like
all beets, they go well with tart (i.e. citrus fruit) and salty foods i.e. cheese).
21. Gorgonzola
An Italian cow's milk cheese (48% fat) that is white or yellow and streaked
with blue. It has a distinct smell and can have a mellow, strong, or sharp
flavor, depending on its degree of maturity. It is similar to the American
blue cheese and the French roquefort.
22. Gouda Cheese
A cow's milk, firm, smooth cheese similar to cheddar. This Dutch cheese
comes in both young and aged forms.

26. 23. Goujonettes
Goujonettes are small strips cut from a fillet, often breadedm or dipped in
batter, and then deep-fried.This cut has approximately the same dimensions
as an adult's index finger.
24. Gourmet
(French) Connoisseur of culinary delights.
25. Grand Marnier
Orange flavored, cognac based liqueur from France.
26. Granita
A mixture of water, sugar, and liquid flavorings (i.e. fruit juice or coffee)
that is stirred occasionally while being frozen to create a granular texture.
27. Granulated Sugar
Regular sugar for everyday use.
28. Gratin
Any sweet or savory dish baked or broiled so its topping forms a golden
crust.
29. Grits
Coarsely ground hominy (corn with the hull and germ removed). In the
Southern United States, it is commonly boiled and served for breakfast or as
a dinner side dish.
30. Guacamole
Avacado salad served as a dip or on lettuce as a salad, or ingredient in
many other dishes.
1. Halbtrocken
Literally means half dry in German. Used in reference to German wines with
9 to 18 grams of residual sugar per liter.
2. Half and half
A mixture of equal parts milk and cream, and is 10 to 12 percent milk fat.
3. Haricots Verts
Tiny green string beans.
4. Harina
All-purpose flour.
5. Harina Azul
Blue corn meal flour for tortillas.
6. Harina Para Atole
Blue corn meal flour for gruel.

27. 7. Harina Para Panocha
Sprout wheat flour for Indian pudding (Panocha).
8. Harrisa
An extremely spicy, red chili paste from North Africa. It is made of a mixture
of chilies, garlic, and spices
9. Hasenpfeffer
A German stew made from rabbit.
10. Heifer
A young female cow that has not had a calf yet.
11. Herb Bouquet
A mixture of tied herms used for seasoning in soups, sauces, and stocks.
12. Herbaceous
A term used in decribing the aroma of herbs in the following wines:
Sauvignon Blanc, Cabarnet Sauvignons, and Merlots. If the odor is too
pronounced, the wine is considered vegetal (not a good thing).
13. Hermitage
A French appellation located in northern Rhone. Its reds, made from Syrah
grapes, and its whites, made from Marsanne andd Rousanne, are highly
regarded.
14. Hijiki
A dried, squiggly black seaweed used in Japanese cooking. Its usually
rehydrated before using. Hijiki is high in calcium.
15. Hock
A British term for Rhine wines. Its derived from the german wine town of
Hochhheim.
16. Hoisin Sauce
Also known as Peking sauce. A reddish-brown sweet and spicy Chinese
sauce reminiscent of barbecue sauce. It is made from soybeans and peppers
and can be found in the Asian section of most grocery stores.
17. Hor d'oeuvre
( ohr-duh-vr ) (French) Petite appetizers or relishes. Serve as the first course
of the meal.
18. Hotte
Grape picking basket worn on the backs of French grape pickers. Its
traditionally made of wood, but is also found in metal and plastic.

28. 19. Huevos Rancheros
Served in several ways, but generally is a fried egg on a corn tortilla and
topped with a special green chile sauce with onions and tomatoes.
Sometimes served with red or green enchilada sauce and garnished with
lettuce and cheese.
1. Ice Cream Soda
A beverage made of carbonated water, a flavored syrup, and a scoop or two
of ice cream.
2. Ice Milk
A sorbet to which a small amount of milk has been added. It is lighter and
icier than ice cream.
3. Infusion
Liquid derived from steeping herbs, spices, etc..
1. 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.
2. Jamoncillo
(Cream Candy) Condensed milk used as a spread or ice cream topping.
3. Jarlsberg Cheese
A Norwegian cow's milk cheese that is firm in texture and nutty in flavor. It
is very similar to Swiss cheese.
4. 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.
5. Jicama
A bulbous, brown root with a crunchy white interior used in Latin American
cooking. The sweet and nutty interior is great for crudite platters and
salads. It can be found from May to November in many Mexican markets.
6. Jocoque
A Mexican style sour cream. It has equal or less fat content than the
American sour cream. Some labels describe it as salted buttermilk, but its
thicker; some call it a thin sour cream. The taste of jocoque ranges from
mildly tangy to refreshingly sharp.
7. Julienne
(French) A cut of meat, poultry, or vegetables which is 1/8 x 1/8 x 1 1/2
inches long.

29. 8. Jus
Usually refers to the natural juice from meat. See au Jus.
1. Kalamata Olives
Also Calamata. Purple-black Greek olives cured in vinegar.
2. Karo
Light or dark corn Syrup.
3. Kasha
Buckwheat grouts.
4. Kippered Herring
Smoked or dried herring.
5. Kitchen Bouquet
A trade name a bottled sauce flavor and color enhancer.
6. Kosher
(meat) Meat sold within 48 hours after being butchered in accordance to
Hebrew religious laws. The style of Jewish dietary cooking.
7. Kumquats
Small oval citrus fruit that is golden-orange in color.
1. Lait
(French) Milk.
2. Langouste
(lahn-goost) (French) Crawfish.
3. Larding
Salt pork strips inserted into meat with a special needle. Used to add flavor
and moisture to meat.
4. Lardons
Juienne of bacon. Strips of salt pork used for larding.
5. Lasagne
From "lasanum", Latin for pot. Lasagne is a large, flat, rectangular pasta. It
is almost always used in baked dishes. Create new Lasagne casseroles by
using chopped vegetables, cheeses and any kind of sauce. You can also
assemble your casserole and freeze it for later.
6. Leek
Small onion like plant, used as an aromatic seasoning or vegetable.
7. Legumes
(French) Dried beans, peas, lentils and such.

30. 8. Lemon Grass
Known as sereh (or serai Indonesian and Malaysian), takrai (Thai), xa
(Vietnamese). Thick, rough pale green stalks with a citrus flavor and scent.
To prepare for cooking, cut off and discard the tough root end and green
grass top. Use only the tender inner white portion. You can substitute an
equal amount of grated lemon zest moistened with a bit of fresh lemon
juice.
9. Lemongrass
See 'Lemon Grass'
10. Lentil
A brown or yellow flat seed resembling a pea used for soups, garnishes, and
as a vegetable.
11. Liaison
A binding agent made up of egg yolks and cream, used for thickening soups
and sauces.
12. Lily Buds
Also called tiger lily bids or golden needles, dried day lily buds that are
nutritious and sweet. They are used often in Chinese dishes.
13. Linguine
Literally means "Little Tongues". This pasta has a long, thin shape great for
all sauces. Also a good choice for salads and stir-fry dishes.
14. Liquid Tamarind Concentrate
Tart brown fruit puree sold in most Indian supermarkets. Do not confuse
this with the pastelike concentrate that is black. To make to make your own
liquid tamarind concentrate: Soak 1/4 cup tamarind pulp in 1/2 cup hot
water for four minutes (until pulp is soft). Squeeze pulp off seeds and rub
mixture through a fine sieve into a bowl. Make about 1/4 cup.
15. Lyonnaise Potatoes
(French) Potatoes sliced and sauteed with onions.
1. Macadamia Nut
Also known as the Queensland nut, the macadamia is a fleshy white nut
with a coconut-like flavor. In Asia, it it is used in savory soups and stews. In
the US, the macadamia is used mostly in sweets. It has an extremely high
fat content.

31. 2. Macaroni
A tubular pasta 1/4 inch in diameter. It gets its name from the Italian word
"maccherone", meaning fine paste. Its highly versatile pasta shape, allows
macaroni to be topped with any sauce, baked, or put in soups, salads and
stir-fry dishes. It can also be molded into a timbale or ring shape.
3. Macerate
To soak a fruit in a liquer or wine. This softens the fruit while releasing its
juices and absorbing the macerating liquid's flavor.
4. Mache
Also known as lamb's lettuce, corn salad, and field salad. It has small,
rounded dark green leaves. Mache does not keep well and is best bought
right before preparation. Its attractive leaves make a nice garnish.
5. Maitre d'Hotel
(French) The head of the catering department.
6. Maitre d'Hotel, a la
(French) A yellow butter sauce consisting of lemon juice, parsley, salt,
pepper, and drawn butter. Butter: Same as theother but with whole butter.
7. Malted Milk Shake
A milk shake to which malted milk powder (a mixture if pure cow's milk and
extracts of malted barley and wheat) is added.
8. Manhattan Clam Chowder
Made with quahog clams, tomatoes, onions, celery, and potatoes.
9. Manicotti
This large, tubular pasta literally means "Small Muffs". Stuff Manicotti with
a mixture of meat, cheese and vegetables, top with your favorite sauce, and
bake. Or stuff and freeze for a later time.
10. Maraschino
An Italian cherry cordial. Also cherries.
11. Marinate
To let food stand in a mixture called a marinade (such as a liquid, dry rub, or
a paste) before cooking. Some marinades are meant for lending flavor;
whereas, those that include an acid (lemon, wine, vinegar, and yogurt) are
meant for tenderizing. Of course, some marinades do both.
12. Marsala
Semi-dry, pale golden, Italian wine from Sicily.

32. 13. Marzipan
A thick almond paste used in confectioneries. Marzipan is mainly used in
cakes and pastries of the European tradition. It is also colored and sculpted
into individual sweetmeats. The play dough-like consistency of marzipan
makes it a great medium for garnish making. The Odense brand of
Marzipan is readily available in most supermarkets for $6-$7. However, I
have managed to find it at Ernie's Imports in Ingelwood, CA for only $3.98.
You can also make marzipan at home. Here's a good recipe (you'll find
many, many variations). 2 cups superfine sugar, 4 1/2 cups confectioner's
sugar, 4 cups finely ground almonds, 1 tablespoon rose water (or rum,
brandy, whisky) optional, 1 egg, lightly beaten In a large bowl, combine the
sugars and the almonds and mix thoroughly. make a well in the middle, add
the rose water and most of the egg. Stir into a stiff paste. If its too dry add
more egg. Work the mixture by hand and knead until well combined.
14. Masa Harina
Corn dough used mainly for tortillas and tamales. It is made by cooking
dried corn kernels with calcium oxide, or limes, until the skins loosen. When
the skin is removed, the corn is then ground into masa.
15. 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.

33. 16. Mead
A beverage made by fermenting yeast, honey, and water with flavors such
as herbs, spices or flowers.
17. Medium Egg Noodles
From "Nudel", German meaning paste with egg. This size of Egg Noodle can
be baked, tossed in soups or salads, or topped with cream, tomato, cheese
or meat sauces for a delicious meal.
18. Mejorama
(Spanish) Marjoram
19. Melba Sauce
This sauce is a combination of pureed and strained fresh raspberries, red
currant jelly, sugar and cornstarch. It accompanies the dessert Peach
Melba,but can also top ice cream, fruit, pound cakes and puddings. It was
created by the famous French chef Auguste Escoffier for Australian opera
singer Dame Nellie Melba.
20. Melba Toast
A thin and dry toast that usually accompanies soups and salads. It was
created by Auguste Escoffier for opera singer DameNellie Melba (as was
Melba sauce and Peach Melba).
21. Menthe
(French) Mint.
22. Menudo
Tripe and hominy traditionally served on Christmas or New Year's Eve.
23. Mexican Chocolate
Hot chocolate using Mexican chocolate as a main ingredient and seasoned
with cinnamon, cloves and vanilla. Usually served with biscochitos.
24. 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.
25. Milk Shake
Milk, ice cream, and a syrup or other flavorings mixed in a blender until the
ice cream is soft enough to be sipped through a straw.
26. Minced
Ground or chopped fine.

34. 27. mirepois
Also mirepoix. It is a mixture of diced carrots, onions, celery and herbs (and
sometimes ham or bacon) sauteed in butter. It is usually used to season
sauces, soups and stews.
28. Mirepoix
A mixture of chopped onion, carrot, and celery used to flavor stocks and
soups. Ham or bacon are sometimes added to a mirepoix, depending on the
specific preparation.
29. Mirin
A sweet Japanese rice wine related to sake used only in cooking. It adds a
hint of sweetness to most dishes.
30. Mise en place
Literally 'put in place' in French. Refers to the preparations for cooking,
setting out bowls, pots, and pans and measuring, washing, peeling, and
chopping and mincing ingredients.
31. Miso
A fermented soybean paste that is an essential Japanese flavoring
ingredient, miso is available in a variety of flavors and colors. It is used in
sauces, soups, marinades, dressings, dips and main dishes.
32. Mistika
Arabic gum; it can be found in most Mid-Eastern grocery stores. Its got a
hard, crystalline texture and is usually ground before adding to a recipe.
33. Mizuna
A delicate, leafy green with long, jagged-edged leaves; can be used in salads
or stir-fries.
34. Mojo
Cuban seasoning mix made of garlic, olive oil, and sour oranges (usually
Seville oranges). It is used as a dip, marinade, or sauce for vegeatbles and
meats.
35. Molasses
Also known as dark treacle. What is leftover in the sugar cane after the
granulated sugar has been removed. It is very dark, thick, strong in flavor
and aroma. It comes in light, dark, unsulfured, and blackstrap forms.
36. Mole
Mexican sauce made with red chiles, spices, and chocolate and served over
meat or poultry. Crushed sesame seed, pumpkin seed, or nuts are often
added for flavor and thickening. (sometimes called Pipian.)

35. 37. Molletes
Sweet anise seed rolls. Usaully accompanied by Mexican chocolate.
38. Monkfish
A saltwater fish of which only the tail meat is eaten.
39. Morsillo
Blood pudding made with hog's blood, raisins, pinon nuts, oregano, and
mint.
40. Mostaccioli
Literally means "Small Mustaches". This tubular pasta goes well with sauce,
used in salads, baked in casseroles, or made into stir fry dishes.
41. Mousse
A frozen dessert consisting of either a flavored custard or a fruit puree
lightened with whipped cream.
1. Nachos
An hors d'oeuvre of tostados topped with jack cheese, sour cream, and
jalapeno chile.
2. 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.
3. Natillas
Soft custard topped with egg white and sprinkled with cinnamon.
4. Navarin
(French) Lamb stew with root vegetables, cut green beans, tomatoes, and
peas.
5. Neufchatel
A soft unripened cheese originally from Neufchatel-en-Bray, France. It has a
fat content of 44-48%. Philadelphia sells it as low-fat cream cheese in the
U.S..
6. Nicoise
Literally 'in the style of Nice (France)'. The term srefers to the region's
cooking, characterized by the use of tomatoes, garlic, olive oil, and brown-
black olives.
7. Noir
(French) Black.

36. 8. Nopales
Leaves or pads of prickly pear cactus. Taste and texture resemble green
beans. Used alone as a vegetable or in soups, salads, and omelets.
9. Nouilles
(French) Noodles.
10. Nutmeg
The oval, brown, wrinkly seed of the nutmeg tree. It is grated to spice up
both sweet and savory dishes. You can find it in cakes, custards, souffles, as
well as meatballs and soups.
1. O'Brien
With diced pimiento and green pepper
2. Oeuf
(French) Egg.
3. Okra
A vegetable pod used mainly in gumbos, but also other soups, and served as
a vegetable.
4. Oloroso
One of the two types of sherry (the other being fino). Oloroso means
fragrant in Spanish and these sherries have an intense bouquet. They are
darker, higher in alcohol and fuller bodied than finos. Olorosos with added
sweetners are called cream sherries.
5. Omelet
Seasoned eggs that are beaten and fried. The eggs will puff up at which
time, they are rolled or folded over.
6. Oporto
Portugal's sweet dessert wines (ports). They are named after Oporto,
Portugal's second largest city, on the Douro river.
8. Oregano
(Spanish) Oregano dried leaves
9. Orzo
This small, grain shaped pasta can be topped with any sauce, added to
soups, or baked as a casserole. Perfect as a side dish as well as a main
course.
10. Oxidized
Wine that has been in contact with air too long, causing it to darken and
small stale.

37. 11. Oyster Sauce
A bottled all-purpose Chinese seasoning made from oysters, water,
salt,cornstarch, and caramel coloring
1. Paella
A classic dish combining rice and a variety of both meat and seafood.
2. Palm Hearts
Hearts of young palm trees.
3. Palm Sugar
Known as gula jawa (Indonesian), gula Malacca (Malaysian), nahm tahn
beep (Thai). Ivory to light caramel colored sugar cakes. Its flavor is extracted
from coconut flower or palm. It is similar to brown sugar. In fact, if you can't
find it, you can substitute maple sugar or brown sugar blended with a little
maple syrup (to moisten) for palm sugar.
4. Pan Broiling
To cook in an uncovered skillet where the fat is poured off during cooking.
5. 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.
6. Panocha
Indian pudding made with panocha flour, brown sugar, and seasonings such
as cinnamon and cloves.
7. Papas
Potatoes
8. Papaya
A sweet tropical fruit. The juice of this fruit yields an enzyme that is used as
a meat tenderizer.
9. Papillote
(French) Cooked in foil or parchment paper to seal in flavor, then served and
cut open at table.
10. Pappadums
Crisp Indian wafers made of legume flour or both rice and legume flours.
They are usually served with drinks or as a snack with such
accompaniements as chopped onions, tomatoes, coriander, and chili.

38. 11. Paprika
Hungarian for sweet red pepper. A spicy seasoning ground from a sweet
variety of red pepper. It is used to flavor ragouts, stuffings, sauces, and
garnish.
12. Parboiling
To cook partially by boiling for a short period of time.
13. Parchment Paper
A silicon based paper that can withstand high heat. It is especially nice to
use with sugar and chocolate because they do not stick to the paper at all.
Parchment paper can often be reused several times.
14. Parfait
A dessert consisting of ice cream, layered with a dessert sauce, fruit, or
liquer. In France, a parfait is a frozen dessert containing either whipped
cream and Italian meringue or just whipped cream. Parfaits are traditionally
served in tall, narrow, footed glasses.
15. Parmesan Cheese
A cow's milk cheese whose taste ranges from sweet to sharp. It is a hard
cheese, most suitable for grating. Officially, only Parmigiano Reggiano from
the Italian area of Emilia-Romagna may be called Parmesan. Asiago and
Romano cheeses are good substitutes for Parmesan.
16. Pastelitos
Dried-fruit filled pies -- usually apricot or prune or both.
17. Peach Melba
A dessert created in the late 1800s by the famous French chef Escoffier for
Dame Nellie Melba, a popular Australian opera singer. It's made with two
peach halves that have been poached in syrup and cooled. Each peach half
is placed hollow side down on top of a scoop of vanilla ice cream, then
topped with Melba sauce (a raspberry sauce) and sometimes with whipped
cream and sliced almonds.
18. Peche
(French) Peach.
19. Pecorino Romano
The Pecorino cheeses are made from sheep's milk in Italy. Romano is the
best known. Parmesan is a good Romano substitute.
20. Penne
Literally means "Quills". This tubular pasta goes well with sauce, used in
salads, baked in casseroles, or made into stir fry dishes.

39. 21. Pesto
Pesto is an Italian basil sauce. Many variations of this sauce exist including
different nut based pestos, different herb based pestos, sun dried tomato
pesto, and black olive pesto. Here is a basic low fat version: 2 tablespoons
olive oil, 1 tablespoon nonfat plain yogurt, 2 teaspoons lemon juice, 1/4 cup
Parmesan cheese, grated, 1 tablespoon pine nuts, 3 cloves garlic, 1 cup
fresh basil, firmly packed. Place all ingredients in blender until almost
smooth. Pesto tastes great with pasta, pizza, bread, meats, risottos, or
stirred into soups.
22. Petit
(French) Small.
23. Philadelphia Ice Cream
Also called uncooked ice cream. An ice cream made without eggs, using
various combinations of milk, cream, sugar, and flavorings like fruit. Its
texture is grainier than that of custard based ice creams.
24. Phyllo
From the Greek word for "leaf." Phyllo is a paper-thin pastry dough used in
Greek and Middle Eastern sweet and savory dishes. The most popular use of
phyllo is the pastry, baklava. Frozen and fresh phyllo dough can be found in
supermarkets and Middle Esatern grocery stores. Unopened, phyllo can be
stored in the refrigerator for up to a month. Once opened, use within 2 to 3
days. Frozen phyllo can be stored for up to 1 year. Thaw overnight in the
refrigerator. Refreezing phyllo will make it brittle.
25. Pickapeppa Sauce
A sweet and sour, mild hot pepper sauce from Jamaica.
26. Pickle
Vegetables (most commonly cucumbers) preserved in brineor vinegar.
Common pickles include: dill pickle (preserved in brine or vinegar flavored
with dill seed), sweet pickle (cured in brine and preserved in sugar and
vinegar), and bread and butter pickle (thinly sliced sweet pickles). Other
common food items that are pickled include onions, cauliflower, baby corn,
pig's feet, and herring.
27. Pico de Gallo
Literally rooster's beak, a coarse uncooked tomato salsa (In Jalisco, Mexico
it is a relish of oranges).

40. 28. Piloncillo
Brown, unrefined cane sugar found in cone-shaped pieces used to sweeten
coffee and desserts.
29. Pine Nuts
Also known as pignolias and pinon. The pine nut is the seed of the stone
pine. They have a creamy look and a light 'pine' taste. They are used often
in Italian, Spanish, and Middle Eastern cooking.
30. Pinon
Pine nuts, seeds of large pine cones. Used in deserts and breads or roasted
and enjoyed as nut meats.
31. Pizzelles
Thin decoratively patterned Italian wafer cookies that are made in an iron
similar to a waffle iron. They may be flat or rolled into ice cream cones.
32. Plantains
Also known as machos. The plantain is a green skinned, pink fleshed banana
which is usually flatter and longer than a regular banana. It also contains
more starch and less sugar. It is usually eaten fried, mashed, or in stews in
South American, African, and West Indian cuisine.
33. Plum sauce
Also known as duck sauce, plum sauce is a Chinese condiment made from
plums, apricots, vinegar and sugar. It has a thick, jam-like consistency and
tart-sweet flavor. Plum sauce is used predominately as a dipping sauce for
roasted meats and fried appetizers.
34. Polenta
A coarse yellow cornmeal mush that is a staple of Northern Italy. As
versatile as Souther nItaly's pasta, polenta can be served hot with various
toppings. It can be molded, then cut into squares and fried or grilled.
35. Pomegranate Molasses
Also called pomegranate syrup, A Middle Eastern bottled condiment made
from yellow sour pomegranates cooked with sugar, gives a fruity tangy
flavor to savory dishes.
36. Porcini Mushrooms
Dried Cepes mushrooms found in most Italian markets. They are usually re-
hydrated before used in cooking by soaking them in boiling water.

41. 37. Porterhouse Steak
A cut of meat from the rear end of the short loin. The name originates from
the days when it was served in public alehouses that also served a dark beer
called porter. It consists of a hefty chunk of tenderloin with an even heftier
chunk of sirloin tip. Some folks like to remove the tenderloin to serve
separately as filet mignon.
38. Portobello Mushroom
Also Portobella. A full grown cremini mushroom (a variation of regular
button mushrooms). The name 'portobello' began as a marketing ploy in the
1980's . Portobellos can easily measure 6 inches in diameter and have an
open, flat cap. They have an earthy meaty flavor great in sandwiches and
salads. They can be found in most produce sections.
39. Posole
Hominy stew made with dried lime-treated corn and combined with pork
and seasonings.
40. Primavera
Primavera literally means "spring style " in Italian. This usually means
topping a dish with fresh vegetables (raw or blanched). Pasta Primavera is
one of the most common primavera dishes and usually has a combination of
the following: broccoli, squash, asparagus, red bell peppers, and peas. Just
on its own pasta with fresh vegetables might be too bland, so many cooks
supplement the dish with either a light, broth based sauce or a creamy
cheese sauce.
41. Princess, a la
Any dish (usually poultry, salmon, sweetbreads, or egg) topped with the rich
garnish of asparagus tips and slivers of truffle.
42. Proscuitto
The Italian word for ham, used in the names of raw hams coming from Italy,
in particular Proscuitto di Parma and Proscuitto di San Daniele.
1. Quahaug
Alantic Coast clam.
2. Quelites
Spinach combined with pinto beans, seasoned with bacon and crushed chile
pods.
3. Quenelle
A poached dumpling (oval), usually made of veal or chicken.

42. 4. Quesadillas
Made in a number of different ways, buy always with cheese filling. Usually
a folded corn tortilla with a chile and jack cheese filling, fried quickly over
high heat.
5. Queso Fresco
(Native fresh cheese) Made with sweet milk and rennet tablets. It is allowed
to set until whey can be separated from the curd. Served with sugar, syrup,
or preserves as a dessert.
6. Quetsch
A variety of plum used primarily to make an Alsatian eau de vie of the same
name. This plum is also used in desserts and liquers.
7. Quiche
A pie made of custard and cheese.
8. Quinoa
An ancient grain from the Andes, rich in protein, lysine, calcium, and iron. It
is whitish, small and pearl shaped. Quinoa cooks like rice (at half the time)
and expands to four times its original volume. Its flavor is delicate, plain,
and has been compared to that of couscous. It can be included as main dish,
a side dish, in soups, in salads and puddings. It can be found in most health
food stores.
1. Radiatore
Literally means "Radiators". This ruffled, ridged shape adds elegant interest
to any sauce. It also works well baked in casseroles, or used in salads and
soups.
2. Ragout
A stew made from poultry, game, fish, or vegetables cut into pieces and
cooked-with or without first having been browned- in a thickened liquid,
generally flavored with herbs and seasonings. There are two basic types of
ragout: brown and white. For a brown ragout, the meat is first browned in
fat, then sprinkled with flour, cooked a little, and finally moistened with
clear stock or water (or thickened meat juices, if the meat has not been
floured). For a white ragout, , the meat is cooked until firm, but not colored,
then sprinkled with flour and diluted with stock.
3. Ramekin
Small shallow baking dish. The foods cooked in these are also served in
them.

43. 4. Ramekins
Porcelain cups, often used to make souffles. They are usually white and can
withstand high heat. Some good quality ones can be purchased at Williams-
Sonoma and Pottery Barn.
5. Rasher
Thin slice of bacon or a portion consisting of 3 slices of bacon.
6. Rasin
Dried grape.
7. Raw Sugar
Sugar that hasn't been refined enough to achieve a granulated quality. It
looks like coffee crystals. This coarse sugar is harder to dissolve, making it a
nice choice for sprinkling on foods.
8. Rice paper wrappers
Circular sheets made from rice flour measuring approximately 8 inches in
diameter, rice paper wrappers are brittle and translucent. They must be
softened by dipping in hot water for a few seconds and draining. Once
softened they can be used to make fresh Vietnamese-style salad rolls or
deep-fried spring rolls.
9. Rice stick noodles
Made from rice flour and water, these noodles are translucent when
cooked. They are usually softened by soaking in hot water for 10 -15
minutes before cooking with other ingredients. Fine rice stick noodles can
also be deep fried to create a crispy garnish often used in Chinese chicken
salads.
10. Rice vinegar
Used in both Japanese and Chinese cooking, rice vinegar is made from
fermented rice and comes in several varieties, each differing in intensity and
tartness. In general they are all fairly mild compared to European and
American-style vinegars. They can be used in dressings, marinades, as
dipping sauces and condiments.
11. Ricotta
Ricotta is a soft, unripened Italian curd cheese. It is the by product of the
whey of other cheeses. It is sweet in flavor and grainy in texture. Ricotta is
used often in Italian sweets (most notably Cassata alla Sicilian) and in
savory dishes as pasta stuffing.

44. 12. Ricotta Salata
A lightly salted sheep's milk cheese that has been pressed and dried. It is
one of the best known Sicilian cheeses.
13. Riddling
An important step in removing sediment from Champagne. Bottles are
placed in racks and then turned by hand or machine over weeks or months
until thay are upside down and the sediment has settled on top of the corks.
14. Rigatoni
A large, grooved pasta. Rigatoni's ridges and holes are perfect with any
sauce, from cream or cheese to the chunkiest meat sauces.
15. Roasted Garlic
Process: Cut the top third of the garlic head off and discard it. Drizzle the
remainder with olive oil and put it in aluminum foil. Bake in a 400 degree F
oven until edges of the garlic are caramelized (about 40 min.).
16. 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 my preferred method. I find it the least messy and lends
itself to preparing large quantities. It is also the only one I have enough
experience to explain in detail. 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 other 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. I personally prefer the first method.
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, small spoon, or
one of those otherwise useless melon ballers. Otherwise, just remove the

45. stem, remove the seeds and veins with your fingers, and rinse the pepper
under water. Sometimes, I seed the pepper before it is charred, with no real
difference in the final result.
17. Rock Salt
A crystalline form of salt that is mixed with cracked ice to freeze ice cream.
18. Romero
(Spanish) Rosemary
19. Rose Water
An aromatic liquid made by distilling rose petals. It is used often in Middle
Eastern pastries and can be found in many Middle-eastern groceries.
20. Rotini
("Spirals" or "Twists") - This pasta's twisted shape holds bits of meat,
vegetables and cheese, so it works well with any sauce, or you can use it to
create fun salads, baked casseroles, or stir-fry meals.
21. Royale, a la
Literally 'in the royal style'. Usually poached fish or poultry in a veloute
sauce ( a white sauce of stock and cream thickened with butter and flour)
with truffles.
1. Sabayon
A frothy custard of egg yolk, sugar, and wine that is made by whisking the
ingredients over simmering water. Served warm as a dessert or sauce.
2. Saccharin
A product made from coal tar, used as a substitute for sugar. Saccharin has
no food value.
3. Sachet bag
Cloth bag filled with select herbs used to season soups or stocks.
4. Saffron
The pistil of the Crocus plant, used for flavoring or coloring of food.
5. Sahlab
An extract from the tubers of orchids. It can be found in most Mid-Eastern
markets. It can be quite expensive, but cornstarch may be substituted.
6. Salamander
A small broiler used to brown or gratin foods.
7. Salsa Jalapeno
A hot sauce or relish made of Jalapeno chiles, onions, either red or green
tomatoes, and seasonings.

46. 8. Scallion
Also known as green onion. A bulbless onion with hollow green tops and a
white base. It gives dishes a milder onion taste (and is not as abhorrent as
chopping regular onions). It works very well in salads, but can also be used
in cooked dishes.
9. Scaloppine
An Italian cooking term referring to a thinly sliced, boneless, round cut of
meat that is slightly floured (or breaded) and quickly sauteed. (also known
as escalope in French).
10. Scotch Bonnet Chiles
One of the world's hottest peppers, about 30-50 times as hot as a jalapeno.
They resemble walnuts in shape and size and range from green to orange in
color. Wear gloves and don't touch your face (or other precious parts) when
handling them.
11. 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.
12. Serrano Chiles
A hot chile pepper. It is both smaller and thinner than the jalapeno.
13. 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.
14. Sesame seeds
Black and white sesame seeds are used whole as a garnish in a variety of
Asian cuisines, ground into a paste, or pressed for their rich oil. To bring out
their flavor, toast them briefly in a dry skillet.

47. 15. Shallots
An onion variety that produces clusters of bulbs. Their flavor is slightly less
intense than that of onions. Shallots are excellent for pickling.
16. Sherbet
A smooth frozen ice flavored with fruit and sugar or with a mixture of fruit,
sugar, and milk or cream.
17. Shiitake
Also called Chinese, black or oriental mushroom (in its dried form). Shitake
is a strongly flavored mushroom used in both its fresh and dried form.
18. Shrimp Flavor Crackers
Known as krupuk. Dried, thin cracker made from shrimp and various flours.
The ready made variety are sold alongside potato chips and other snack
food. However, you can buy them uncooked for a fresher flavor at home.
The Indonesian variety are large cream colored rectangles or small wafers
with a strong flavor. Chinese crackers are thin, translucent and pale or
pastel in color. They have a mild flavor.
19. Shrimp, dried
Used in a broad range of Asian dishes, this ingredient adds flavor to fried
rice, soups, stir-fries and other dishes. These small dehydrated shrimp lose
any strong fishy odor or flavor during cooking. Purchase dried shrimp that
are bright orange-pink. Soak them briefly in warm water to soften before
cooking.
20. Sieve
A fine, mesh strainer.
21. Soba
A dark brown buckwheat noodle used in Northern Japanese cooking. Look
for it in the Asian section of your supermarket.
22. Soba noodles
See 'Soba'.
23. Somen noodles
These delicate Japanese wheat flour noodles are often served cold or in
soups; if unavailable, substitute angel hair pasta.
24. Sopaipillas
Puffy, crisp, deep-fried bread. Accompanies many Southwestern meals, or
may be stuffed with refritos or meat and topped with chile sauce, cheese,
and lettuce.

48. 25. Sorbet
A smooth frozen ice made with flavored liquids, either sweet or savory.
Unlike sherbet, it never contains dairy products.
26. Sorrel leaves
Bright green leaves with a lemony flavor that soften when cooked.
27. Soy Sauce
Soy sauce is one of the world�s oldest condiments. Soybeans and wheat
are blended and then yeast culture is added, along with water and salt, to
create a mash, which ferments and ages like wine for several months to
develop a rich, mellow flavor, aroma and delicate amber color. Once
fermentation is complete, the resulting liquid is filtered, pasteurized and
packaged. Non-brewed soy sauces are the result of a 20th-century short cut
known as acid hydrolysis. There are critical differences between brewed and
non-brewed soy sauces. Brewed soy sauce has a mellow, salty-sweet flavor,
a subtle aroma and a delicate, transparent color - qualities that enhance
other ingredients. The harsh, salty flavor of non-brewed soy sauce is one-
dimensional, masking and overpowering other ingredients. Soy sauce can
be used in entrees, pasta, pizza, soups, salads, sandwiches and more. Soy
Sauce can balance and intensify the salty, sweet and tart flavors of other
ingredients, acting as a natural flavor enhancer.
28. Spaetzle
A dish of small noodles or dumplings made with flour, eggs, water or milk,
salt and sometimes nutmeg. In German, spaetzle literally translates to "little
sparrow" and is typically served as a side dish like potatoes and is often
accompanied by a sauce or gravy.
29. spatchcocking
A French technique of butterflying a whole chicken by removing the
backbone so you can open it up flat, like a book, and cook it using direct
heat. Because the spatchcocked chicken cooks over fiery hot coals, the
process cuts the grilling time almost in half and helps keep the meat moist.
30. Spoom
A fruit or wine based ice to which Italian meringue is added when ice is
halfway frozen. Spooms are traditionally served in stemmed glasses.
31. Squab
Young, domesticated pigeon with dark meat (bird is usually about 4 weeks
old and weighs one pound or less). It is often served rare.

49. 32. Sugar Loaf
Sugar molded into a cone shape, with the base traditionally wrapped in blue
paper. Nowadays its mainly manufactured for export to Arab countries.
33. Sumac
A Middle Eastern spice that comes from the grated skin of a dark berry. It
has a slightly acidic, astringent flavor.
34. Sundae
A dessert of ice cream served with one or more toppings, such as flavored
syrup, dessert sauce, nut, whipped cream, fruit, etc. It is said to have
originated in Massachusetts when a law prohibiting the sale of all soft
beverages on Sunday was passed. An enterprising soda jerk combined
ingredients of an ice cream soda but omitted the carbonated beverage to
make a 'sundae'.
35. Superfine Sugar
Also called Caster sugar. It is pulverized granulated sugar. It can be bought
or prepared at home by whizzing some granulated sugar in the blender.
36. Sweet chocolate
Very similar in composition to semisweet chocolate, sweet chocolate simply
has more sugar added and less chocolate liquor. It's sold on grocery shelves
in the baking section. For people with a real sweet tooth, sweet chocolate
can be substituted for semisweet in recipes without a significant change in
texture.
37. Sweet Rice
Known as nasi ketan. Glutinous rice that cooks up stick and sweet. The
unhulled rice is black and turns purplish black when cooked. The hulled rice
is white.
38. Sweet Soy Sauce
Known as kecap manis (Indonesian). Sweetened, slightly thick soy sauce. A
good substitute is: 1 part soy sauce to 2 parts palm sugar boiled until
syrupy, then cooled.
39. Szechuan peppercorns
Not, in fact, related to black and white peppercorns, these are tiny dried
berries that contain a seed. They have a pungent aroma and mildly spicy
flavor and can be purchased whole or in powdered form. Toasting Szechuan
peppercorns in a dry skillet brings out the flavor and aroma. They keep
indefinitely when stored airtight.

50. 1. Tabasco Sauce
A hot sauce comprised solely of vinegar, red pepper, and salt.
2. Taco
A corn tortilla folded in half and fried until crisp, stuffed with meat, or
chicken, or refried beans. Before serving, it is topped with lettuce, onion,
cheese, and taco sauce.
3. 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.
4. Tamale
Red chile pork encased in fresh masa and wrapped in a corn shuck. Usually
steamed and served with red chile sauce.
5. 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.
6. Taquitos
(Rolled tacos) Same as tacos except filling is placed inside tortillas and rolled
cigar-fashion, then deep-fat fried.
7. Tatsoi
Also known as 'spoon cabbage,' tatsoi is a leafy Asian green with a slightly
spicy cabbage flavor. It can be used in salads and stir-fries.
8. Teriyaki sauce
A marinade and sauce traditionally made from soy sauce, wine, sugar, and
other seasonings.
9. Thai Chilies
Known as hang prik (Thai), cabe or lombok (Indonesian), cabai or cili
(Malaysian), Ot (Vietnamese). Fresh explosive chilies 3 to 4 inches long, and
1/2 to 3/4 inches wide. Their color ranges from the fresh green state to
various stages of yellow to red in a ripened state. They are also sold dried
and are often soaked in hot water before using.
10. Toasting Nuts
Toasting nuts brings the oils closer to the surface, bringing out the flavor.
This is especially useful in low fat cooking, where you want to use less nuts,
since they tend to be extremely high in fat. Toasting also makes removing
the skins off of nuts easier. Preheat the oven to 350 degrees F. In an

51. ungreased cookie sheet, spread the nuts in a single layer and let bake for 6
minutes. Remove from the oven. If you want to remove the skins from nuts,
wrap the toasted nuts in a kitchen towel. Let the nuts steam for 5 minutes.
Roll the nuts around (while still in towel) until skins rub off.
11. Tofu
A soybean curd that comes white cheese like square. Its usually stored in
water. It shows up a lot in Oriental and vegetarian cooking.
12. Tomatillos
Small, green, firm, tomatoes. They are covered with a paper like husk that's
removed before cooking. Their acid flavor add a great flavor for sauces.
13. Tomillo
(Spanish) Thyme
14. Torta
Stiffly beaten eggs leavened with baking powder and seasoned with salt
and oregano, then deep fried. Served during Lent with chile
15. Tortillas
Mexican pancakes that are either made of flour or masa harina (ground
corn). They make an excellent foundation for all sorts of fillings. Enchiladas
are softened tortillas that are filled and rolled. Tacos are fried tortillas.
16. Tortillas de Harina
Flour tortillas made from wheat flour. Ussually are 7 - 10 inches in diameter
and 1/4 inch thick. They remain mostly white after cooking on a griddle, but
are flecked with brown and puffed in spots. Used for burritos and as an
accompaniment to any Southwestern meal.
17. Tortillas De Mais
Corn tortillas made from masa pressed into a thin pancake, then quickly
singed or "blistered" on a hot griddle. Used for enchiladas, tacos, taquitos,
chalupas, huevos rancheros, tostadas compuestas.
18. Toss
To mix with a rising and falling action.
19. Tostadas
Open-faced taco.
20. Tostadas Compuestas
Corn tortilla cups filled with chile con carne topped with shredded lettuce,
chopped tomatoes, and grated cheese.

52. 21. Tostados
Corn tortillas cut in pieces and fried until crisp. Salted or sprinkled with chile
powder. Served for dipping with salsa, guacamole, or chile con queso.
22. Treacle
A term used mainly in Great Britain for the syrupy by-product created
during sugar refining. There are two types: dark treacle � which is very
much like molasses and which has a somewhat bitter taste, and light
treacle, which contains fewer impurities than the dark variety, has a lighter
flavor and is also called golden syrup.
23. Tripe
The edible lining of stomach (beef).
24. Truss
To bind poultry for roasting with string or skewers.
25. Tuna
Cactus fruit ranging in color from green to red or maroon. The moist,
granular flesh is good served raw as a dessert with lemon and sugar, but is
also candied or used in desserts.
26. Turmeric
A rhizome that is often dried and ground. It is often used to spice and color
dishes (bright yellow). It is used mainly in Indian and Southeast Asian
cooking.
1. Udon noodles
These Japanese wheat-flour noodles can be purchased either fresh or dried.
They are often used in soups.
2. Umami
The fifth primary element of taste, accompanying yet independent of sweet,
sour, salty, and bitter. Known as the taste associated with glutamate and
monosodium glutamate, umami is the Japanese word for 'delicious' or
'savory' but is regarded as broth-like or meaty tasting in Western cultures.
The umami taste is most common in Asian foods, soups and stews,
mushrooms, tomatoes and aged meats and cheeses.
3. Unsaturated fat
A kind of fat that is in liquid form at room temperature.
4. 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%

53. chocolate mass from the bean. It has an intense chocolate flavor that has to
be tempered by sugar and other ingredients
1. Vaporize
To turn liquids into gasses.
2. Veloute
(French) A sauce made with veal stock, cream, and tightened with a white
roux.
3. Verdolagas
A common garden weed served as a leafy vegetable. Also called purslane.
4. 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).
5. Vert
(French) Green.
6. Viande
(French) Meat.
7. Vichyssoise
A cold potato and leek soup thickened with cream and garnished with
chives. The term is now applied to many other tuber-based soups.
8. 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
pastes and sauces in most Indian grocery stores or the ethnic food aisle in
larger grocery stores..
1. Waldorf Salad
A salad made with apples, celery, nuts, whip cream, and mayonnaise on a
bed of lettuce.

54. 2. Walnut
These nuts are native to Asia and grow on walnut trees inside green pods
which turn brown and wood like when they dry.
3. Walnut Oil
The oil extracted from the walnut. It can be quite expensive and goes rancid
quicker than most oils. However, it gives most foods a wonderful nutty
flavor whether you cook with or drizzle it. Use it on greens, pasta, or
vegetables.
4. Wasabi
Also called Japanese horseradish, a pungent green paste made from a
rhizome of the watercress family.
5. Washed
A form of cleansing food before preperation or eating.
6. Water bath
Bain marie in French. A method of gently cooking delicate foods such as
custards, on the stove or in the oven in a pan partially fillled with water.
7. Water chestnuts
The canned variety are more widely available, but fresh water chestnuts are
a treat that add incredible sweetness, juiciness and crunchy texture to a
variety of Asian stir-fries, stews, stuffings and soups. Fresh water chestnuts
have a dark brown-black skin that can be peeled away with a sharp knife.
They should be firm with no soft spots.
8. Whipping Cream
Consists of at least 35% milk fat content and is commercially produced by
centrifugal separation. It is sometimes pasteurized but rarely homogenized.
When whipped, it will double in volume and is not very likely to curdle. It is
usually used to top desserts and piped over cakes. Here are some tips from
the US dairy Association for perfect whipped cream: 1. Chill the bowl and
beaters, preferably in the freezer if there' s space. The colder the bowl and
beaters, the quicker the cream will whip. 2. Use a small, deep bowl for
beating cream. 3. Beat rapidly, scraping the bowl occasionally. Do not
overbeat. Beat only until soft or stiff peaks form, as called for in your recipe.
4. Whipped cream to be piped through a pastry tube for decoration should
be stiffer than cream whipped to be folded into other ingredients. 5. Ultra-
pasteurized whipping cream will take slightly longer to beat than regular
whipping cream and will not overbeat as readily. 6. To make sweetened
whipped cream, fold 2 to 3 tablespoons sifted confectioners' sugar or

55. granulated sugar into 2 cups whipped cream, after beating. 7. One cup
whipping cream yields 2 cups whipped cream.
9. Whisk
(n.)A mixing tool designed so its many strands of looped wire make it
effective for beating. (v.)To beat with a whisk until well mixed.
10. 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.
11. Wonton wrappers
These square sheets of fresh wheat-flour and egg dough can be used to
make boiled, steamed or fried wontons, ravioli and other dumplings. They
can also be cut into strips and fried to use as a garnish for salads and
entr�es.
12. Worcestershire Sauce
A spicy sauce composed mainly of water, vinegar, molasses, corn syrup,
anchovies, spices and flavorings. Its good for marinating meats. It also helps
flavor some sauces, but should be used sparingly, as it has a very strong
flavor. A good one to try is Lea & Perrins.
1. Ximenia
A small plant found in hot climates in which there fruits are known as
mountain plums or wild limes.
1. Yams
Sweet potato.
2. Yeast
A leavening agent used in doughs and batters. It usually comes in a dry,
bead like form (which can be compressed into cakes), although it also exists
in a fresh form. 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.
3. Yerba Buena
(Spanish) Wild mint, fresh or dried
4. Yogurt Cheese
Yogurt cheese can be eaten as a lowfat cream cheese substitute or as is
most common as a lowfat alternative in baking. The final quality of the
yogurt cheese is largely dependent on the yogurt you start out with, so try

56. to use a good quality one. Considerable amounts of fat and calories can be
cut out by using a low fat yogurt (use one without gelatin, like Dannon). To
make: Pour yogurt into a cheesecloth and either let it hang over the kitchen
sink or over a bowl. If you drain it over a bowl, you can do it in the
refrigerator. Drain overnight. When the yogurt is firm, remove from the bag
and transfer it to a separate container. Discard the liquid. Yogurt cheese
keeps (refrigerated) for up to 1 week. Six cups of yogurt makes 2 cups of
yogurt cheese.
5. Yorkshire pudding
A batter made with flour, eggs, salt, and milk that is baked with standing rib
roast (prime rib).
1. Zaatar
An herb mixture composed of savory, thyme, sumac, and sesame seeds. A
prepared mixture of this herb mixture can be found at most Middle Eastern
groceries. However, be aware that the quality of zaatar can differ greatly.
2. Zabaglione
An Italian custard like dessert made solely of egg yolks, sugar, and
(traditionally) Marsala wine.
3. Zest
The rind of citrus fruit (most commonly orange, grapefruit, lime, and
lemon). The rind of the fruit contains oils if essence that lend a nice flavor to
the final dish. It is commonly candied or crystallized for pastry use. When
zesting, be careful NOT to include the white pith, as that adds a bitter taste.
4. Ziti
Literally means "Bridegrooms". A medium-sized, tubular pasta shape. Ziti is
perfect for chunky sauces and meat dishes. It also makes wonderful salads,
baked dishes and stir-fry meals.
5. Zucchini
Green Italian squash.
6. Zwyieka
A Polish sausage.

57. Agar
What is agar? In the culinary arts, agar (also sometimes called agar-agar) has
many uses, including ... Read more about agar.
Al Dente
What is al dente? You've probably heard the expression "al dente" used to
describe pasta. In the culinary arts, al dente refers to ... Read the definition of al
dente.
Alfredo
What is Alfredo? In the culinary arts, alfredo is a classic sauce that can be served
with pasta and chicken. Its basic ingredients are ... Read the definition of alfredo.
Allspice
What is allspice? In the culinary arts, allspice is used in all kinds of dishes,
including ... Read the definition of allspice.
Allumette
Allumette is a basic knife cut measuring ¼ inch × ¼ inch × 2½ inches.
Amandine
What is Amandine? In the culinary arts, amandine refers to a dish that has been ...
Read the definition of amandine.
Amaretto
What is Amaretto? In the culinary arts, Amaretto is an Italian liqueur that ... Read
the definition of Amaretto.
Ancho
What is ancho? In the culinary arts, ancho is a type of dried chile pepper that is
popular in ... Read the definition of ancho.

58. Andouille
What is Andouille? In the culinary arts, andouille is a type of spicy sausage.
Andouille sausage is usually made with ... Read the definition of Andouille.
Anise
What is anise? In the culinary arts, anise is used in all kinds of foods and drinks,
including ... Read the definition of anise.
Aperitif
What is Aperitif? In the culinary arts, an aperitif is a cocktail or alcoholic beverage
that is specifically served at ... Read the definition of aperitif.
Arrowroot
What is Arrowroot? In the culinary arts, Arrowroot is a powdered starch with
many uses, including ... Read more about Arrowroot.
Arugula
What is Arugula? In the culinary arts, arugula is a leafy vegetable that can be
prepared and served in many ways, including ... Read the definition of arugula.
Asiago
What is Asiago? In the culinary arts, Asiago refers to a type of cheese made from
... Read the definition of Asiago.
Aspic
What is Aspic? In the culinary arts, aspic is savory gelatin made from consommé or
clarified stock. Aspic can be used either ... Read more about aspic.
Au Gratin
What is Au Gratin? In the culinary arts, au gratin indicates a dish that has been ...
Read the definition of au gratin.

59. Au Jus
What is Au Jus? In the culinary arts, au jus refers to a meat dish that is served with
... Read the definition of au jus.
Au Sec
What is Au Sec? In the culinary arts, you might see the term au sec used in sauce
recipes, like beurre blanc or bearnaise. Read the definition of au sec.
Baguette
What is a Baguette? In the culinary arts, the word baguette refers to a type of
bread baked in a ... Read the definition of baguette.
Bain-marie
In the culinary arts, a bain-marie is a container filled with hot water that can be
used for ... Read the definition of Bain-marie.
Baking Soda
Baking soda, also known as sodium bicarbonate, is a chemical leavening agent
used in baking that causes doughs to rise.
Ballotine
What is a Ballotine? In the culinary arts, a traditional ballotine is a deboned leg of
a chicken, duck or other poultry stuffed with ... Read the definition of a ballotine.
Barding
What is barding? In the culinary arts, barding refers to a technique for cooking
meats that involves ... Read the definition of barding.
Basil
What is Basil? In the culinary arts, basil is a fragrant herb used more often in the
cuisines of ... Read the definition of basil.