A LA: Literally, “in the manner of”
A LA CARTE: Refers to a meal in which the diner selects individual items, paying for each, rather than taking a table d’hote (complete) meal at a fixed price.
A LA KING: food prepared in a creamy white sauce containing mushrooms, and red and/or green peppers
A LA MODE: “According to the fashion.” Desserts a la mode are served with ice cream; meats cooked a la mode are braised with vegetables and served with gravy.
ABALONE: A delectable shellfish with a clam-like flavor. It is a mollusk or marine snail with a large, muscular foot which enables it to clamp tightly onto rocky surfaces. It is this muscle that is cooked and enjoyed. The large footlike muscle tastes like clam, but needs tenderizing and must be pounded with a mallet. These mollusks range in size from a few inches to nearly 12 inches across.
ABERTAM (cheese) A hard cheese made from ewe’s milk in the Carlsbad region of Bohemia.
ACESULFAME K (see Acesulfame Potassium)
ACESULFAME POTASSIUM: An artificial sweetener that was discovered in 1967 and marketed in 1988. About 200 times sweeter than table sugar and sold under the names of Sunett and Sweet One. It is heat stable although it’s suggested that you use it in combination with granulated sugar when baking.
ACETIC ACID: A sour colorless acid which gives vinegar its characteristic sour taste and pungent odor.
ACHIOTE (see Annatto)
ACTIVE DRY YEAST: Live yeast that’s been dried, a process that kills up to 70 percent of the yeast cells. These dead cells surround the live cells, acting as a cocoon to protect them. For this reason, you must “proof” active dry yeast – dissolve it in water, to expose the live cells – before baking with it. Active dry yeast is much more stable than cake yeast and will keep, in an airtight container, almost indefinitely in the freezer (above 0 degrees F), or for several weeks refrigerated.
ADE: A simple iced, nonalcoholic beverage made of fruit juice, water, and some form of sweetener.
ADOBO: A Philippine dish containing chicken or a combination of chicken and pork. The meat is first marinated in a mixture of vinegar, soy sauce, garlic, salt and pepper. Next it is boiled in water, then fried in pork or chicken fat.
AERATE: To charge with carbon dioxide, or with air, or to beat with a high-speed mixer.
AGAR/AGAR-AGAR: A flavorless odorless, gelatinlike substance made from seaweed. Also called Chinese or Japanese Gelatin and Chinese or Japanese Isinglass, it is used in some oriental cooking for puddings, soups, and jellied foods.
AGE: (1) to tenderize meat by allowing it to hang for a specified length of time in carefully controlled conditions.
(2) to store cheese until it matures and is flavorful
(3) to store wine until it reaches its peak of flavor
AIOLI SAUCE: A classic French cold sauce that is really just a highly garlic-seasoned mayonnaise. As many as half a dozen crushed garlic cloves are used in one cup of mayonnaise. The sauce is popular as a gourmet accompaniment for fish and seafood.
AIR-DRIED COUNTRY CURE Large cuts of pork are dry-salt cured for about 30 days, then washed, and refrigerated for 14 – 28 days. Or they are brined for 3 days per pound, then refrigerated for 15 – 20 days. Finally, large cuts are aged for 40 days. Bacon is dry-salted for 10 days or brined for 15 – 21 days, then sold. Retail label: Air-dried country-style ham; country-style bacon. Advance preparation: Soak for 12 – 24 hours in several changes of cold water. Scrub off any mold with a stiff brush. Sliced bacon needs no soaking.
AITCHBONE: An old-fashioned term for the edgebone or hipbone in meat.
AKALA: A shrub found in the Hawaiian islands. The plant produces large, sweet berries which are red, orange, or purple in color. They look and taste much like raspberries.
ALBACORE: A member of the tuna family. The delicate white meat is popular for top-quality canned tuna. The dark meat next to the backbone is oily and strong in flavor and, thus, is usually discarded in favor of the mild-flavored and more abundant white meat. This meat is very soft when raw but quickly becomes firm when exposed to heat. Poaching, broiling and sautéing are the most frequently used cooking methods for preparing fresh albacore.
ALBUMEN: The transparent protein substance and major constituent of egg white other than water.
AL DENTE: The point in the cooking of pasta at which it is still fairly firm to the tooth; that is very slightly undercooked.
ALL-PURPOSE FLOUR (see also Unbleached All-Purpose Flour): This is a blend of soft and hard wheat flours. As its name implies, all-purpose flour can be used for cakes, pastries, and breads. However, professional bakers know its mid-range protein content, which varies from 9 to 10.5 percent, is actually a little too high for silky cakes and a little low for hearty bread. May be used to thicken gravies, sauces, and puddings. It gives sauces an opaque appearance.
ALLEGRETTI FROSTING (see Shadow Icing)
ALLIGATOR PEAR: A name for an avocado. The name was inspired by its hard, thick, rough skin.
ALMOND EXTRACT (see Bitter Almonds)
ALMOND FLOUR (see Sweet Almonds)
ALMOND MEAL (see Sweet Almonds)
ALMOND PASTE & MARZIPAN: (1) Although these terms are generally used interchangeably, almond paste consists of ground blanched almonds and sugar. To make marzipan, add lightly beaten egg whites, extra sugar and a flavoring such as rose water, orange-flower water or lemon juice, as in recipe. It is marzipan that is shaped into candies or baked into cookies, and, generally, it is the almond paste that is used as filling for cakes and breads. It is usually molded into fruit or vegetables. (2) Almond paste and marzipan are made of blanched sweet almonds that have been ground with sugar and almond extract added to sweeten and intensify the flavor. Almond paste has less sugar than marzipan and is more coarsely ground. Both almond paste and marzipan can be purchased in cans or rolls. Be sure you know which you have before using a recipe.
ALMONDINE/AMANDINE: (1) A menu term used to describe the dish in which almonds appear, usually in a simple sauce or melted butter. (2) Made or garnished with almonds.
ALMONDS: There are 2 types of almonds – Sweet Almonds and Bitter Almonds. (see Sweet Almonds, Bitter Almonds)
ALUM: Double phosphate of aluminum and potassium, an old technique for bleaching flour.
AMANDINE (see Almondine)
AMARANTH: (aka Inca Wheat). Probably one of America’s oldest crops. It was used as a food crop by both the Incas and Aztecs and was as prevalent as corn before the arrival of the Spanish. Amaranth disappeared because of its use in sacrificial ceremonies and the belief by the Spanish Church that by eliminating it the ceremonies would disappear as well. But it managed to survive wild in the mountainous regions of western South America and is now experiencing somewhat of a comeback because of its versatility and nutrition. Amaranth is not a true grain. It is related to pigweed, also known as lamb’s quarters. The “grain” itself is not actually much bigger than a poppy seed, but it occurs in huge numbers. Amaranth can be cooked and eaten as a cereal; it can be popped like popcorn; it can be ground into flour. Because it contains no gluten, it needs to be mixed with wheat flours for yeast-baking. (see also Toasting Flour)
AMMONIUM BICARBONATE. See Baker’s Ammonia
AMMONIUM CARBONATE. See Baker’s Ammonia
ANADAMA BREAD: A yeast bread made with cornmeal, flour and molasses. The soft-crusted bread has a delicious aroma when freshly baked. Traditional stories say that a New England man made the bread because his wife, Anna, wouldn’t cook for him. From his exclamation, “Anna, damn her!” the recipe got its name.
ANCHOVY (fish) A tiny saltwater fish of the herring family. Suitable for broiling, grilling and frying.
ANCHOVY PASTE: Boned anchovies that are pounded and blended into a paste.
ANELLINI (pasta) Meaning “tiny rings” is appropriately named. This small, round pasta is used primarily in a very wide variety of soups and stews.
ANGEL FOOD CAKE: A white foam cake made by combining stiffly beaten egg whites, sugar, flour and cream of tarta5r. No shortening is used. Soft, white, and light as a feather from an angel’s wing is one way to describe this delicate cake.
ANGEL PIE: A dainty dessert made with crisp, tender meringue shell and creamy filling. A whipped cream topping and fruit garnish are often added. Angel pie is usually made in an 8- or 9- inch size.
ANGELS ON HORSEBACK: Hot hors d’oeuvres of bacon-wrapped raw oysters baked until the bacon crisps, then served piping hot on buttered toast, often with lemon wedges or hollandaise sauce.
ANGLER (fish) Suitable for poaching, steaming, braising, stewing, baking, broiling, grilling, frying.
ANNATTO: Seeds of a tropical American tree used to add color to foods. It is used in Latin America and Southeast Asian dishes. Also known as achiote.
ANTIPASTO: A course of assorted appetizers and relishes, such as olives, anchovies, sliced sausage, artichoke hearts.
APERITIF: A drink taken before a meal to stimulate the appetite.
APOLLINARIS WATER: A highly aerated alkaline mineral water from a spring in Germany used as a table water because it has no taste.
APPENZELLER (cheese) From Switzerland. Raw milk; best in summer and fall. Wheel shaped. Firm texture; fruity taste from wine or cider wash during curing.
APPETIZER: A small portion of a food or drink served before or as the first course of a meal.
APPLE CIDER (see Cider)
APPLES:
Eating: Baldwin, Golden Delicious, Jonathan, McIntosh, Northern Spy, Red Delicious, Stayman, Wealthy, Winesap.
Baking: Rhode Island Greening, Rome Beauty
Pie Making: Baldwin, Golden Delicious, Jonathan, McIntosh, Northern Spy, Rhode Island Greening, Stayman, Wealthy, Winesap, York
Cooking: Baldwin, Cortland, Jonathan, McIntosh, Northern Spy, Rhode Island Greening, Rome Beauty, Stayman, Wealthy, Winesap, Yellow Newtown, York
All-Purpose: Baldwin, Jonathan, McIntosh, Northern Spy, Stayman, Wealthy, Winesap
ARCTIC CHAR (fish) Suitable for poaching, steaming, baking, broiling, grilling, frying.
ARM POT ROAST (beef): Has a round arm bone and may contain a cross section of rib bones. Great for braising.
ARM ROAST (pork) From the cut of pork known as “Picnic Shoulder.” (see Picnic Shoulder)
ARM STEAK (beef) From the cut of beef known as “chuck”. (see Chuck)
ARM STEAK (pork) From the cut of pork known as “Picnic Shoulder.” (see Picnic Shoulder)
ARROWROOT: An easily digestible starch obtained from a tropical American plant of the same name. The rootstalks of the arrowroot plant are peeled, washed and pulped to produce a white fluid. This fluid is then dried and milled to yield the arrowroot powder used as a thickener. Arrowroot has no distinct flavor and is an excellent thickener. It is particularly suited for thickening delicately flavored puddings, soups, gravies and sauces. Foods thickened with arrowroot have a clear, lustrous appearance.
ARUGULA: A type of lettuce
ASAFOETIDA: Used in Indian recipes and available from South Asian groceries, this spice comes from the rhizomes of a species of giant fennel. On its own, the taste and smell of asafetida is altogether unpleasant, but when it is fried in oil, the bad smell gives way to an appetizing oniony aroma and taste.
ASCORBIC ACID: (1) When used in bread dough, it improves the strength and tolerance of the dough, thereby making it possible to obtain larger loaves. Used in minute amounts. (2) A powdered mixture containing vitamin C and sugar, used to prevent darkening in fruits.
ASIAGO (cheese) From Italy and elsewhere. Partly skimmed milk; 30 – 40 percent fat. Cylindrical. Semisoft and mild when aged 2 months; firm texture, zesty flavor when aged a year and marked “old.”
ASPARTAME: An artificial sweetener that was discovered in 1965 and marketed in 1981, that is 160 – 220 times sweeter than sucrose. Aspartame is heat-sensitive and not appropriate for recipes that are cooked more than 20 minutes because the chemical compounds break down and lose their sweetening power. It is not recommended for use in sweet yeast breads, quick breads or cakes. Aspartame is sold under trade names such as NutraSweet and Equal. Also marketed as “Equal for Recipes” and “Equal Spoonfuls” where the labels are deceptive. Read the ENTIRE labels for these sweeteners before using them. People with a rare condition called phenylketonuria (PKU) should avoid aspartame. Aspartame can have a lot of side effects, especially neurological ones, dizziness etc.
ASPIC: A jellied meat juice or a liquid held together with gelatin. Jellied meat, fish, or poultry stock or vegetable liquid often used for molding meat, fish, poultry, or vegetables.
ASSAM (tea) A black Indian tea grown at a low altitude, yielding a pungent, malty beverage.
ATTA FLOUR: Available from South Asian grocery stores and from some health food stores, atta flour is a very finely ground wheat flour, cream or pale yellow in color. To approximate atta flour, use whole wheat flour and sift out the coarsest particles of bran. Atta is ideal for chapattis and unyeasted flatbreads in general.
AU BEURRE: Meaning “with butter.”
AU BEURRE NOIR: Meaning “with brown butter.”
AU GRATIN: Topped with bread crumbs, cheese, or a mixture of both, and baked or broiled until brown and crusty.
AU JUS: Served with unthickened natural juices that develop during roasting. Particularly when speaking of roast beef.
AU LAIT: Served with milk.
AU NATUREL: Food served plain and unsauced or raw.
AUBERGINE(S): British term for eggplant.
AUSTRIAN MONASTERY (cheese): From Austria. Wheel shaped. Buttery, semisoft; mild flavor.
AUTOLYSE (pronounced auto-leeze): Process in bread baking during which flour and water are combined then allowed to rest, usually for 20 – 30 minutes, before the remaining ingredients are added. This gives the flour a chance to absorb the water, and the gluten in the flour time to relax a bit, both of which make the resulting dough easier to knead.
BABA: A spongelike cake made with yeast and mixed with raisins, then baked in a tall, slightly flared mold or in individual molds. The freshly baked cake is turned out and soaked with a sugar and water syrup, usually flavored with rum, kirsch or brandy. When the syrup used for soaking is flavored with rum the finished product is called Baba au Rhum. (You can make a delightful “Baba au Orange” with a package of hot roll mix and frozen orange juice concentrate.)
BABA AU RHUM (see Baba)
BABKA: Hailing from Poland, this rum-scented sweet yeast bread is studded with almonds, raisins and orange peel.
BACK RIBS (pork) From the cut of pork called “Center Loin.” (see Center Loin)
BACON (pork) From the cut of pork called “Belly.” (see also Belly) Bacon is salted, smoked meat from a pig. Its distinctive flavor and tantalizing aroma have made it a breakfast favorite and a popular seasoning since the early pioneer days in America.
BAG PUDDING: A pudding made by wrapping dough in a floured cloth then cooking it in boiling water for several hours. There are two basic bag puddings: a dessert pudding made with fruit such as berries and a main dish pudding which contains a meat mixture enclosed in a doughy crust.
BAGEL (aka Water Doughnut). A handmade yeast roll twisted into a small doughnut shape. The nonsweet dough is made with yeast, wheat flour, water, and sometimes eggs and onion. Bagels are simmered in water before they are baked giving the crust a glazed appearance. A bland flavor and chewy, white interior is typical of this roll.
BAGUETTE: A rod-shaped French bread. This long cylindrical loaf is about 2 feet long yet quite small in diameter. The bread is notable for its thick, crisp golden crust.
BAIN-MARIE: A French utensil similar to a double boiler. A pan containing the food is set into a larger pan or casserole, half filled with hot water. Because the two pans do not fit together as a double boiler does, the water remains near the boiling point but does not boil over or steam. A larger version of the bain-marie that resembles a steam table, has several openings for pots or pans with hot water or steam circulating around and under the food containers. The bain-marie is used to cook delicate dishes such as custards, puddings, mousses, and fish or meat loaves. This method of cooking without direct heat prevents the food from curdling or disintegrating. The bain-marie may also be used, as is the double boiler – to keep food warm. Puree, béarnaise, hollandaise, allemande, and white or brown gravy can be kept hot while retaining the eating quality.
BAKE: To cook in an oven or oven-type appliance in a covered or uncovered container. Always bake a dish uncovered unless recipe specifies otherwise, or unless you have a convection oven.
BAKED ALASKA: A dessert made with cake and ice cream covered with meringue and baked or broiled until the meringue is golden. The ice cream will remain firm.
BAKER’S AMMONIA (aka Ammonium Carbonate, Ammonium Bicarbonate, Hartshorn) Is an old-fashioned leavener not usually available in stores, although it can be found in some baking supply companies. The positive attribute of Baker’s Ammonia is that, unlike modern baking powders, it leaves absolutely no chemical residue in finished baked goods, neither smell, taste, nor color. It has a fast reaction time and while the release of gases (as a result of the chemical itself, plus heat, plus liquid) produces a telltale ammonia smell, this odor disappears once baking is completely, producing wonderfully crisp cookies and crackers. Baker’s Ammonia is used mainly in thin cookies and crackers, and sometimes in cream puffs and éclairs. It shouldn’t be used in cakes or thick and/or moist cookies, as the ammonia won’t have time to evaporate. Due to the unfamiliarity most bakers have with it, and its somewhat tricky nature, Baker’s Ammonia should be used only in recipes calling for it. It was commonly referred to as hartshorn because it was originally produced from the antlers of deer. The advantage of Baker’s Ammonia in pastry dough is that, since it does not decompose until heated, it does not reduce the storage possibilities of the dough.
BAKER’S CHEESE: A skim milk cheese resembling cottage cheese but softer in texture and sharper in flavor. It is used primarily in commercial baking of cheese cakes and pastries.
BAKER’S SUGAR (see Superfine Sugar)
BAKEWELL CREAM: A propriety chemical equivalent of cream of tartar produced by Maine’s Apple Ledge Company, is beloved by New England bakers, particularly for the biscuits it produces in conjunction with baking soda.
BAKING POWDER: Contains baking soda and a powdered acid, so it can work without other acidic ingredients. (also see Double Acting Baking Powder)
BAKING SODA: (aka Sodium Bicarbonate, Bicarbonate of Sodium, Sodium Acid Carbonate) (1) 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. (2) A natural alkaline ingredient derived from an ore called “trona.” The bulk of it is mined in the Green River Basin in Wyoming by Church and Dwight Co., makers of Arm and Hammer Baking Soda. A finished product made with baking soda usually is associated with a slightly coarse or shaggy texture. Baking soda works by reacting with the naturally acidic ingredients in a dough or batter (e.g. buttermilk, sour cream, whey, citrus juice or, less obvious, brown sugar, chocolate or molasses). It releases most of its gas immediately when combined with an acid and moisture, and a bit more when heated. Try to get a baking soda dough into the oven as quickly as you can, as it begins losing its leavening ability as soon as it’s mixed. If all the baking soda isn’t neutralized, meaning there’s not enough acid to balance it, the final baked product will have a slightly soapy taste and a brownish-yellow cast. To balance baking soda, use ½ tsp baking soda with the following: 1 cup yogurt, buttermilk, whey, sour milk or citrus juice; or ¾ cup honey or brown sugar, or ½ cup natural cocoa.
BAKING STONE: A one half inch thick piece of porous stone that, when hot, draws moisture away from the bread or pizza dough placed on it. When baked on a baking stone, hearth breads and pizza crusts acquire a crisp, crunchy crust.
BAKING TRAY: British term for baking sheet.
BAKLAVA: A Greek and Middle Eastern dessert made of wafer-thin pastry sheets filled with nuts, butter, and honey, and covered with honey or a sugar syrup. These pastries are usually cut into diamond-shaped pieces for serving.
BAMBOO SHOOT: The edible young sprout from certain varieties of the tropical plant, bamboo. Since only the young shoots are tender, bamboo shoots must be harvested before they become mature. To keep the shoots tender and fit for consumption longer, the young plants are covered with hills of earth. The shoots are then cut as soon as the tiny tip appears through the top of the mound.
BANANA FLAKES: Dehydrated, ripe banana in the form of small thin flakes. When rehydrated into mashed banana, banana flakes can be used for infant and invalid feeding. After adding the proper amount of liquid to them, they can be used as an ingredient in some recipes calling for a specific measure of mashed banana.
BANANA FLOUR: Thoroughly dried, ripe banana finely ground into a nutritious and easily digestible meal. It is white to very pale yellow in color and has a pleasing taste and slightly fruity aroma. Banana flour was designed primarily for use in semiliquid food served to invalids.
BANBURY TART: A square-, triangular-, round-, or half-moon shaped pastry with a tart-sweet filling of raisins and currants. These pies in miniature were named after the city of Banbury, England. The name is sometimes given to short, filled cookies or bars with similar filling.
BANNETON: A woven wooden basket lined with linen or canvas, used for the final rising of traditionally shaped European breads. The liner, which is liberally floured before use, draws moisture away from the dough as it rises, making the bread’s lovely crust chewy.
BANNOCK: An oatmeal, wheat meal, or barley hearth bread popular in Scotland and England. Modern-day bannocks are usually baked on a griddle instead of before open hearths or fires as was done in years past. Scottish bannocks are large, unleavened oat cakes baked on a griddle. They have been varied through the years so that some are baked thin as a pancake, others thick as a scone. In the old days, a bannock was often coated with dry oatmeal and cooked over an open fire. Some bannocks were chewy, while some were hard enough to help the baby cut his teeth. The Scottish people serve bannocks as frequently as biscuits are served in the southern US. (see also Muffin)
BANON (cheese). From France. Raw goat’s milk; best from late spring to early fall. Disk shaped, sometimes wrapped in chestnut leaves. Soft texture, mild, lemony taste.
BAR COOKIE: These are cake-cookies made of a stiff dough that is spread or pressed evenly into a pan, then baked, cooled slightly, and cut into squares or diamonds. Bar cookies generally have a thin, delicate crust and a rich, moist eating quality.
BAR SUGAR (see Superfine Sugar)
BARBECUE: Barbecue has developed several meanings over the years. 1. Cooking meat and other foods over an open fire. 2. An outdoor party or gathering at which foods prepared over an open fire are served. 3. Equipment used in preparing foods over an open fire such as a revolving spit, grill, or metal rack. 4. Food that is prepared and served in a highly seasoned sauce. 5. A meat dish in which ground or finely chopped meat is prepared in a highly seasoned sauce and generally served in a bun.
BARBERRY: A prickly shrub that yields oblong dark red berries. Pungently-tart jam, jelly, preserves, syrup, and candied barberries are made from the ripe berries. Barberry jam, jelly, or preserves are delicious as a meat accompaniment.
BARD: To cover a bird or roast with strips of fat in order to automatically baste meat or to protect delicate parts.
BARLEY FLOUR: Although barley is available in several forms (pearled barley, scotch barley, barley grits), what the baker will most likely use is barley flour. This is roasted barley that has been ground into a nutty-flavored flour. Like wheat flour it can be used for thickening. You can include it in any baked product by substituting it for wheat flour. Because it is not gluten producing, you probably don’t want to use more than a couple of tablespoons per cup of wheat flour. Barley flour adds its own flavor to whatever you bake.
BARLEY GRITS: Hulless, cracked barley, called belboula in Morocco, and used to make barley couscous. It has a coarser consistency and a nuttier flavor than regular couscous. You can find packages of instant barley grits in the cereal section of many natural food stores, and in bulk in Middle Eastern markets.
BARLEY MALT EXTRACT (see Malt Syrup)
BARLEY MALT SYRUP (see Malt Syrup)
BARLEY SUGAR: A clear candy originally made with barley water, sugar, and flavoring. The candy, often cut in long, thin, yellow transparent strips is now usually made without barley water. Old-fashioned molded barley sugar animals, traditional Christmas stocking stuffers, were variously flavored and colored.
BARLEY WATER: A beverage made by boiling a small quantity of pearl barley in a large quantity of water, then straining out the grain. In Victorian times most English households served barley water as a regular beverage. Since it is easily digested and provides a small amount of protein, barley water was also used as a food for infants and invalids.
BARM: a leavening agent obtained from malted liquor, usually a by-product of brewing, used before the introduction of commercial yeast.
BARON OF BEEF: A huge and impressive roast of beef consisting of the two sirloins joined at the backbone. This cut is too large to roast in any but the largest of institutional ovens or over an open fire. Baron of beef is somewhat freely used on restaurant menus to describe the roasted full rib or round of beef. The word baron is also applied to the two hind legs and saddle of any animal (particularly lamb) roasted as a whole.
BARQUETTE: A boat-shaped pastry shell, often filled with sweet fillings for dessert or savory fillings for appetizers.
BASS (fish) Many-specied, edible fish with spiny fins and rough scales. They vary in size, according to species, from one-half pound to more than 100 pounds. The delicate-flavored meat is suitable for a variety of cooking methods. Suitable for poaching, steaming, braising, stewing, baking, broiling grilling, frying.
BASTE: To moisten meats with melted fat, meat drippings, fruit juice, or sauce during cooking to prevent drying and to add flavor. Baste and brush are similar terms with a minor difference. Brushing may be done before, during, or after the cooking process; basting is done only while the food cooks.
BATCH: a quantity, usually refers to the number baked in an oven at one time.
BATON: Food shaped in the form of a stick.
BATTER: A mixture of flour, liquid, and other ingredients, used as a basis for cake, fritters, coating, or pancakes. Its consistency may range from a thin liquid to a stiff, thick one, depending upon the proportions of the ingredients.
BATTER BREAD: A yeast bread that is vigorously beaten but not kneaded. These are sometimes called no-knead breads. The baked texture of batter breads is fairly coarse. No kneading and quick rising allow them to be made and baked in a relatively short time.
BAVARIAN CREAM: A molded cold dessert made with gelatin, eggs, cream and flavorings.
BEACH PLUM (see Sand Plum)
BEACH STRAWBERRY: A sweet-tasting wild berry that grows along the Pacific coast from California to Alaska. It is also found along the southern coast of Chile and on a few mountain tops in Hawaii. The first cultivated strawberries were developed by crossing the Chilean beach strawberry with the meadow strawberry from the eastern United States. The freshly picked wild beach strawberries may be enjoyed by the bowlful with sugar and cream or made into a delectable strawberry jam.
BEAD MOLASSES: A type of dark molasses used as the base for the brown gravy coloring important in many forms of Chinese cookery.
BEAN CURD: Cooked and pureed soybeans formed into a creamy white, bland, custard-like cake. Bean curds have been used frequently in oriental cooking because they are an inexpensive source of vegetable protein. The subtle taste, also, can effectively complement stronger-flavored foods. Bean curds are delicate, perishable and fragile. Although usually cooked and served as a vegetable, bean curds may be served uncooked as an accompaniment, seasoned with soy sauce.
BEAN SPROUT: Tender bleached sprout of a newly germinated mung bean, and occasionally, of a soybean. They lend delicate crispness to oriental dishes.
BEAN THREAD (see Cellophane Noodles)
BEARNAISE: A sauce similar to Hollandaise, made with butter and egg yolks but flavored with reduced wine or vinegar, shallots, and herbs instead of lemon juice. It is usually served with broiled or sauteed meats or fish.
BEAT: To whip with spoon, hand beater or electric mixer in order to combine food or incorporate air as in beating egg whites, and whipping cream.
BEATEN BISCUIT: A brittle, crackerlike biscuit popular in the South prior to the Civil War. Its distinctive hard and crumbly structure is produced by beating the dough before cutting and baking. The original beaten biscuit recipes contained flour, shortening, and water but no leavening agent. The leavening was achieved by extensive beating. Today, self-rising flour is often used to replace the laborious beating. Decorate Beaten Biscuits in the traditional manner by pricking the biscuit tops several times with a fork.
BEATING EGGS:
SLIGHTLY BEATEN EGGS: are whole eggs beaten with a fork just long enough to break up yolks and form streaks of white and yellow.
BEATEN EGGS: Are whole eggs beaten with a fork till the whites and yolks are blended and no streaks remain.
WELL-BEATEN EGGS: Are whole eggs beaten with an electric mixer or rotary beater till they are very light in color and texture.
THICK AND LEMON-COLORED YOLKS: Yolks beaten with an electric mixer till very thick and lemon-colored. They flow in a thick stream when beaters are lifted.
BEATING EGG WHITES STIFF/SOFT PEAKS: Egg white should stand in peaks when beater is lifted from surface, with points of peaks drooping over a bit and surface still moist and glossy.
BEATING EGG WHITES VERY STIFF: Egg whites should stand in peaks, upright without drooping. Surface should look dry.
FURTHER BEATING: makes them dry, flaky and unsuitable for most purposes.
BECHAMEL: A white or "cream" sauce made with butter, flour and milk; sometimes cream is added. It is similar to veloute except that milk is used instead of white (chicken, veal, or fish) stock.
BEEF BACON (beef) A misnomer for the meat from the belly of a beef animal. Government regulations forbid it being labeled “bacon” because it does not come from a hog. It is cured and smoked like bacon but is darker in color. Cook it the same way as pork bacon.
BEEF EXTRACT: Beef stock which is reduced by boiling to a clear, soluble paste. Beef extract is one of the basic ingredients in commercial products such as beef-flavored soup and gravy bases. Beef extract itself can be used to flavor gravies, sauces, soups, vegetable, and meat dishes.
BEEF-FLAVORED BASE: A liquid, paste, or dry product used for making gravy, sauce, and broth or for flavoring meat dishes. The beef flavor usually comes from beef extract and artificial flavorings.
BEEF TEA: A hot beverage made by heating pieces of lean beef in water, then straining the liquid. Beef extract dissolved in hot water also makes beef tea.
BEEF WELLINGTON (beef) Roasted fillet of beef, coated with pate de foie gras or duxelles, wrapped in pastry, then baked.
BEETROOT: British term for beet.
BEIGNET: The French name for fritters of various types made with a rich yeast dough, cream puff paste or batter and deep-fat fried. Some of the fillings commonly used are fruits, vegetables, sweet custard cream, meat, fish, poultry, cheese, nuts and rice.
BEL PAESE (cheese). From Italy and elsewhere. Wheel shaped. Semisoft; mild, buttery flavor. Wax-coated, foil-wrapped wedges of the cheese are also available. This mild, buttery cheese is excellent served either as an appetizer or for dessert. It also melts readily and can be substituted for mozzarella in many Italian dishes.
BELLY (a cut of pork) The front part of the belly yields long rib bones – spareribs – with a covering of thin, tender meat. The layers of fat, meat, and rind remaining in this primal cut after the ribs are removed are fresh belly, which in the US is used to make bacon or salt pork. The cut of pork called “Belly” produces: Belly, Spareribs, Bacon, Salt Pork.
BELUGA CAVIAR: Largest-size grain or roe of the Russian caviars. This delicacy is obtained from the white or beluga sturgeon which is found in the Caspian and Black Seas.
BENNE SEED (see Sesame seed)
BERLINER (sausage) A cooked, smoked sausage made of cured pork, and usually some beef.
BERMUDA ONION: Also called Spanish onion – a sweet onion. This may vary by region. Another possible alternative is the 1015 onion.
BESAN. See Chickpea Flour
BETA-TRIM: A hydrolyzed oat flour, which is a carbohydrate-based product. Used as a fat replacer and texturizing ingredient.
BETTY: A baked dessert made of sliced sweetened fruit and buttered bread crumbs. When brown sugar is used, the dessert is known as a brown betty. The fruit inside is tender and juicy and the top, brown and crisp. Often fruit juice or water is poured over the dessert before it goes into the oven. This assures the betty will be juicy when served. Although many people use the names Betty, Fruit Crisp, or Crumble interchangeably, bread crumbs are the typical ingredients of a betty dessert. The others are topped with cereal or a crumbly mixture of butter, sugar, flour and spices. Cream or ice cream accompanies a fruit betty. Lemon sauce is another popular topper.
BEURRE: The French word for butter. It’s presence on a menu as part of a term indicates that the sauce or dish listed is prepared with butter.
BEURRE BLANC: White butter; a rich, cream-colored sauce that is an emulsion of butter, vinegar and lemon juice, with shallots or green onions and seasonings. It is usually served with fish, eggs, and some vegetables.
BEURRE MANIE: Softened butter mixed with flour, usually in equal proportions but sometimes in proportions of 2 parts butter to 3 parts flour. It is used to thicken some sauces. Literally, handled butter. It is an equal mix of soft butter and flour, used for thickening soups and sauces.
BEURRE NOIR: A French term literally meaning black butter but designating a very dark browned butter sauce for fish. Melted butter is allowed to remain over the heat until it is a rich brown color. Despite its name, the butter is not allowed to blacken or burn.
BEURRE NOISETTE: A French term for melted butter browned to the color of a nut and served sizzling hot. Buerre noisette is not as dark in color as beurre noir.
BICARBONATE OF SODA: British term for baking soda.
BIND: A cooking term which describes the use of various ingredients used to thicken or hold together a food mixture before and after cooking. Raw eggs and bread crumbs are often used to bind a meat loaf or meatball mixture. Similarly, a thick white sauce is used to bind ingredients in preparing a meat or fish croquette mixture.
BINDENFLEISCH (beef) (aka Bundenfleisch): A Swiss air-dried beef. Top-quality beef is pickled, then dried at high altitudes during the winter. When ripe, it is pressed into shape. Thinly sliced, it is served as an hors d’oeuvre.
BIRD PEPPER: A perennial, shrubby plant bearing a small, red vegetable. Extremely hot, bird peppers are used alone as a seasoning in some countries. In the US they are often used in combination with other ingredients in the making of bottled hot pepper sauce.
BIRD’S NEST: The dried gelatinous substance produced by a type of swallow to aid her in building her nest. Available in specialty stores, bird’s nest is used in preparing Bird’s Nest Soup, considered a Chinese delicacy. It may also be served as a stuffing.
BISCUIT TORTONI: A rich cream dessert frozen in small-cup portions, named after a former eating place in Paris – the Café Tortoni. This frozen dessert generally contains crumbled macaroons, whipped cream, confectioners’ sugar, chopped almonds, and maraschino cherries. It is sometimes additionally flavored with rum or sherry.
BISCUITS: A small, light bread generally leavened with baking powder or baking soda. Classified as a quick bread, the soft dough is made of flour, liquid, fat, and leavening. It is shaped and cut into rounds or dropped in small pieces onto a baking sheet before baking. Other ingredients such as shredded cheese, grated fruit peel, or minced onion are often added. Very thin wafers and other breadlike foods are called biscuits in some countries. The Europeans and English refer to crackers as biscuits. In addition the English label cookies as sweet biscuits.
BISMARCK: A raised doughnut, either round or pillow-shaped, that has been filled with jelly. The doughnut may be filled with jelly before or after baking.
BISQUE: A thick, creamy soup usually of shellfish, but sometimes made of pureed vegetables.
BISCUIT CUTTERS: One of the keys to high-rising flaky biscuits is how they are cut. Cutting biscuits with the edge of a drinking glass compacts their sides, meaning they won’t rise as well as biscuits cut with a sharper edge. Sharp biscuit cutters made from tin, stainless steel, nylon or plastic slice right through the dough and promise high-rising biscuits. You’ll see them in round, square and hexagonal shapes; they can be used to cut cookies and scones, too, or small, personal-size cakes.
BITTER ALMOND OIL (see Bitter Almonds)
BITTER ALMONDS: These are cousins of the sweet almonds. They contain prussic acid, which is highly toxic, though it makes the taste so unpleasant that it is unlikely that anyone would eat enough to do any harm. It is these almonds from which oil is extracted (the prussic acid is destroyed during processing) and blended with ethyl alcohol to make almond extract. Bitter Almond Oil is also sold without the addition of alcohol; it’s extremely strong and should be used by the drop, rather than by the teaspoon.
BITTER BAKING CHOCOLATE: (aka Bitter Chocolate, Unsweetened Chocolate, Unsweetened Baking Chocolate, Cooking Chocolate) Baking chocolate is essentially pure chocolate liquor – the ground cacao bean itself, chocolate solids, and cocoa butter. It contains no sugar. This is the only chocolate that’s fairly straightforward.
BITTER CHOCOLATE: a British term for high quality plain chocolate (which is called in the US dark chocolate, semi-sweet chocolate or bittersweet chocolate). Some manufacturers apparently distinguish between “sweet dark” “semi-sweet” and “bittersweet” (Sarotti is one). See also Bitter Baking Chocolate.
BITTERSWEET CHOCOLATE: Used often in baking, bittersweet chocolate has a stronger chocolate flavor than semisweet chocolate because it contains less sugar. The best bittersweet contains 65 – 70 percent chocolate liquor. Because the amount of sugar is not regulated, what one manufacturer calls bittersweet may be called semisweet by another, so what you use is a matter of choice and taste.
BLACK BREAD: Almost black in color, this European peasant bread gets its hue from a variety of ingredients including dark rye flour, toasted dark bread crumbs, molasses, cocoa powder, dark beer and coffee. It’s a hearty, full-flavored loaf that, depending on the baker, can be lightly sweet.
BLACK-BOTTOM PIE: A lavish two-layered pie made of a custard-gelatin mixture, chocolate and rum. Some versions use gingersnap-cookie crumbs for the crust in preference to a standard piecrust. The name originates from the dark bottom layer – a rich chocolate pudding.
BLACK COCOA: This is cocoa that has been severely Dutched, which intensifies the darkening and also the flavor. Use 1 or 2 tablespoons in conjunction with regular Dutch-Process Cocoa. This is the cocoa that makes Oreo cookies so dark. See also Dutch Cocoa
BLACK PEPPER: A hot, pungent spice, the fruit of the Piper nigrum. The partially ripening red berries are dried for use. In drying, the outer shell changes from red to almost black, but the inside remains white. Ground black pepper is a mixture of the black skin and the light core.
BLACK PUDDING (see Blood Pudding)
BLACK TREACLE: Similar to blackstrap molasses.
BLACKSTRAP MOLASSES. See Molasses
BLADE CHOP (pork) From the cut of pork known as “Blade End.” (see Blade End)
BLADE END (a cut of pork) The fattiest part of the loin, this cut is meaty and tender. Blade roasts, cut from the front of the blade end, contain three to nine ribs and may be sliced into single-rib blade chops. Country-style ribs are made by sawing across the ribs into the muscle, then splitting the meat lengthwise into halves. The cut known as “Blade End” produces: Blade Roast, Blade Chop, Country-Style Ribs.
BLADE POT ROAST (beef): Identified by the blade bone, sometimes called a 7-bone. Great for braising.
BLADE ROAST (pork) From the cut of pork known as “Blade End.” (see Blade End)
BLADE STEAK (beef) From the cut of beef known as “chuck”. (see Chuck)
BLADE STEAK (pork) From the cut of pork known as “Boston Shoulder.” (see Boston Shoulder)
BLANCH: Briefly boil or steam a food to prevent spoilage during freezing, or to loosen skins for peeling.
BLANCMANGE: A delicate white milk pudding usually shaped in a mold.
BLANQUETTE: A white, creamy stew of veal, chicken or lamb small onions and mushrooms.
BLARNEY CHEESE: An Irish cheese with large holes like Swiss and covered with an Edam-like red paraffin rind. It has a distinctive flavor suitable for appetizers, main dishes and desserts.
BLAZER PAN: The cooking pan of a standard chafing dish.
BLEND: To stir 2 or more ingredients together until well mixed.
BLEU CHEESE (cheese) (see also Blue Cheese) (see also Danish Blue Cheese) The French term for blue-veined, mold-ripened cheese manufactured in France. In the US the term often refers to any imported blue-veined cheese.
BLEU DE BRESSE (cheese). From France. Whole cow’s or goat’s milk. Wheel shaped. Soft, creamy-textured, blue-veined cheese; milder flavor than most blues.
BLINI: A Russian or Polish dollar-sized pancake made with yeast and, usually, buckwheat flour, often served with sour cream, caviar, smoked salmon or cheese.
BLINTZ: A cooked crepe stuffed with cheese or other filling. A thin pancake filled, usually, with cottage cheese and rolled. Can also be fried or baked.
BLITZ TORTE: A dessert confection of cake and meringuelike topping baked together. A filling is usually spread between the layers; then the cake is garnished richly with nuts.
BLOATER (fish) A large, fat member of the herring family that is lightly salted and smoked before marketing. The fish may be split and broiled or panfried. They are often poached in water and served with a bit of melted butter. A bloater paste to use in a sandwich spread of salad dressing is prepared by sieving the poached fish and blending it into creamed butter.
BLOOD ORANGE: A variety of the sweet orange identified by the deep red color of the delicious pulp and juice. It is one of the lesser-known oranges grown in the Western states.
BLOOD PUDDING (sausage): A large, dark sausage made with pig’s blood and suet. It is also known as blood sausage or black pudding. Although blood pudding is generally made with pig’s blood, beef blood is used in some of the commercial sausages available.
BLOOD SAUSAGE (see Blood Pudding)
BLUE CHEESE (cheese) (see also Bleu Cheese) (See also Danish Blue Cheese) Technically, any of the blue-veined cheeses, but in American markets “blue” generally refers to domestic and “bleu” to imported varieties. The cheese is creamy white with distinctive bluish-green veins. It is semisoft in texture and crumbles rather easily. Blue cheese has a piquant, salt and pepper flavor. Classical references seem to indicate that some forms of blue cheese were known in pre-Christian times. A shepherd boy’s lunch lost in a cave started the blue-cheese making industry in France according to a popular legend. When he found the cheese, it was streaked with mold but delicious.
BLUE CRAB: One of the principal types of crab found along the Atlantic and Gulf Coasts. Blue crabs have a brownish green or dark green shell and blue claws. Blue crabs are available in the market in the hard-shell and soft-shell stages. (Soft-shell crabs have shed the shell and not yet grown another.)
BLUEFISH (aka Skipjack) A blue and silver, oily fish related to the pompano. The one and one-half to two-pound size when filleted is delicious broiled. Larger bluefish weight up to 6 or 7 pounds are often stuffed and baked. (fish) Suitable for baking, broiling, grilling.
BLUEGILL (fish) A freshwater fish of the sunfish family. The meat is firm and flaky, its flavor pleasing. The fish is small, rarely over one pound in weight. It is generally prepared either by broiling quickly or panfrying. Suitable for broiling, grilling, frying.
BLUEPOINT: A small oyster that is the appropriate size to serve on the half shell.
BOCKWURST (sausage): Fresh sausage made of ground pork, veal, eggs and spices.
BOIL: To cook in water or other liquid at boiling temperature (212 degrees at sea level). Bubbles rise continually and break on the surface. A Rolling Boil is simply a vigorous boil. Boiling Point is reached when the liquid is heated just until it begins to form bubbles.
BOILED DRESSING: The name traditionally given to a homemade cooked salad dressing which is, in fact, not boiled at all. The dressing is low in fat and thickened with egg. It is made by cooking a white sauce-egg base to which vinegar, butter or margarine, and seasonings are added. It may be used with either fruits or vegetables.
BOILING BEEF (see Brisket)
BOILING POINT: Is reached when the liquid is heated just until it begins to form bubbles.
BOILING-WATER-BATH CANNING METHOD: for processing acid foods, such as fruits, tomatoes (with high-acid content), pickled vegetables, and sauerkraut. These acid foods are canned safely at boiling temperatures in a water-bath canner.
BOLOGNA (sausage): Mild, smoked and cooked, beef and pork sausage.
BOLT: a method of sieving flour, the old method was to pass the flour through cloths of varying textures, thus a silk bolting cloth would produce a finer flour than would a cotton cloth.
BOMBAY DUCK (fish): A slim, white, ocean fish of the Indian Ocean, whose real name is bummalo. The fish, about the size of a smelt, is dried and salted to be used as an accompaniment for curries. In parts of India it is served fried or curried. Canned Bombay duck is found in specialty stores.
BOMBE: A rich frozen layered dessert made with different flavored ice creams and/or sherbets and sometimes centered with mousse or whipped cream. The dessert is frozen in a special, fancy mold that can be tightly sealed. Bombe molds generally have lids, but a salad mold or metal mixing bowl can be used successfully when covered with foil.
BOMBE GLACEE: A dessert of frozen mixtures arranged and frozen mixtures arranged and frozen in a mold.
BONBON: The French term for any candy. In the US it means a cream-centered candy coated in fondant. Sometimes fruit or nuts are added to the centers. The outside fondant may be tinted or flavored.
BONE: To remove the bones from meat, poultry, or fish, to "debone".
BONELESS BOSTON SHOULDER ROAST (pork) From the cut of pork called “Boston Shoulder.” (see Boston Shoulder)
BONELESS CHUCK POT ROAST (beef): Boned, rolled, and tied, has fat interspersed between the muscle. Great for braising.
BONELESS DOUBLE TOP-LOIN ROAST (pork) From the cut of pork called “Center Loin.” (see Center Loin)
BONELESS HAM (pork) From the cut of pork called “Ham.” (see Ham)
BONELESS RIB STEAK (beef) From the cut of beef called “Rib.” (see Rib)
BONELESS ROLLED RUMP ROAST (beef) From the cut of beef called “Round.” (see Round)
BONELESS SIRLOIN STEAK (beef) From the cut of beef called “Sirloin.” (see Sirloin)
BONELESS TOP-LOIN ROAST (pork) From the cut of pork called “Center Loin.” (see Center Loin)
BONELESS TOP-LOIN STEAK (beef) From the cut of beef called “Short Loin.” (see Short Loin)
BONITO (fish) A strong-flavored saltwater fish related to the mackerel and tuna. Suitable for braising, stewing, baking, broiling, grilling.
BONNY-CLABBER (see Clabber)
BORDELAISE: A brown sauce for eat. Made with brown stock, red wine, and shallots and garnished with poached marrow and parsley, this sauce is good to serve with beef.
BORSCH/BORSCHT: A beet soup of eastern European origin, primarily from Russia and Poland. There are several types of borsch. Some are made with meat or meat stock and others are made with vegetables, such as cabbage, but beets are always a principal ingredient. Borsch is eaten either hot or cold and may be served with sour cream.
BOSTON BLUEFISH (see Pollock)
BOSTON BROWN BREAD: A sweet, dark brown bread which is cooked by steaming. This bread is made with molasses for sweetening; combinations of cornmeal, rye meal, graham flour, and wheat flour; and, sometimes, dried fruit and nuts. Boston brown bread is traditionally served with baked beans.
BOSTON BUTT (pork) A cut of pork also known as Fresh Boston Shoulder. This meat cut contains a part of the blade bone and is suitable for roasting. Boston butt is made into a smoked shoulder roll (butt) when the blade bone is removed and the largest muscle is cured and smoked. Roast or cook this cut in liquid.
BOSTON CREAM PIE: A dessert which is made of cake, despite the name “pie.” Two layers of sponge or white cake are stacked together with a thick cream or custard filling in the middle. Chocolate frosting or confectioners’ sugar is spread over the top. Washington Pie is similar, but has jam or jelly between the layers.
BOSTON SHOULDER (a cut of pork) This tough primal cut yields bone-in or boneless roasts or bone-in blade steaks. Some meat is scored to tenderize it, then sold as cube steaks; any of the larger cuts may be cubed to make kebabs. The cut known as “Boston Shoulder” produces: Boston Shoulder Roast, Blade Steak, Boneless Boston Shoulder Roast, Cubed Steak, Cubes for Kebabs.
BOSTON SHOULDER ROAST (pork) From a cut of pork called “Boston Shoulder.” (see Boston Shoulder)
BOTTOM-ROUND ROAST (beef) From a cut of beef called “Round.” (see Round)
BOTTOM ROUND STEAK (beef): Often has both the bottom muscle and the Eye of the Round, a small egg-shaped muscle. Roast or panfry high quality cut, otherwise braise.
BOUILLABAISSE: (1) A highly seasoned fish soup or chowder containing two or more kinds of fish. (2) A hearty Mediterranean-style stew made with several kinds of fish and shellfish.
BOUILLON: A clear, usually seasoned broth made by straining the water in which chicken, beef or other meat has been cooked. Also made by dissolving commercially prepared bouillon cubes or instant bouillon in hot water. Bouillon may be used to flavor dishes or served by itself as a beverage or soup.
BOUQUET GARNI: A bundle of several herbs, usually including parsley, thyme, and a bay leaf, tied in cheesecloth. Added to stews, soups, and sauces for flavoring, it is easy to remove when desired.
BOURGUIGNON: Literally, "prepared in the style of Burgundy" Beef, poultry, lamb or fish is prepared with a red-wine sauce and often garnished with mushrooms and onions.
BOURSAULT (cheese). From France. Cream-enriched; 75 percent fat. Wrapped in paper; boxed. Soft, smooth texture; buttery taste.
BRAISE: To cook meat or poultry slowly in steam from meat juice or added liquid trapped and held in a covered pan. Meat may be browned in a small amount of fat before braising.
BRAN: The husk of the grain, separated from the endosperm. The outside coating that holds the wheat berry together and protects it. Bran, no matter how finely ground, has sharp edges that tend to shred strands of gluten in developing dough. This leads to a denser dough.
BRANDIED: To be soaked or flavored with brandy as when a brandy syrup is poured over fruits or desserts. The syrup enriches their flavor and texture.
BRANDY SAUCE: A dessert sauce served on hot or cold pudding or over plain cake. Brandy sauce is usually made with brandy, cream, and sugar folded into stiffly beaten egg whites.
BRATWURST (sausage): A fresh sausage made with pork, beef, or veal and zestily seasoned with coriander, ginger, mustard, sage and thyme. Bratwurst is a German sausage; the name means “frying sausage.” These precooked sausages are heated by frying, broiling or grilling.
BRAUNSCHWEIGER: A smoked liver sausage. This sausage is made from beef, pork livers, and smoked bacon. Braunschweiger is named for the German town, Brunswick, where the art of smoking liver sausage was developed. Braunschweiger is often spread on crackers as an appetizer or used to make sandwich spread, dip or pate.
BRAWN: A cooked and pressed meat made from edible parts of pork and veal, such as the head, feet, legs and tongue.
BRAZIER: A simple device for cooking or grilling foods. A brazier consists of a metal container which holds live coals and a grill or metal top on which the food is placed for cooking.
BREAD CRUMB: Bread in small bits that is used as a coating or stuffing for food, as an ingredient, or as an attractive, tasty topper. There are two kinds used in cooking – soft and dry bread crumbs.
BREAD FLOUR: Bread flour has more protein than unbleached all-purpose flour (about 13 percent) and is what makes bread chewy.
BREAD PUDDING: A custard-base dessert of bread, milk, eggs, sugar, and flavorings. Sometimes brown sugar, chocolate, dried fruit, or nuts are added for variety. Serve it either hot or cold, with or without a sauce. This dessert makes good use of leftover bread.
BREAD SAUCE: An English sauce served with roast poultry or game birds such as partridge or pheasant. Soft bread crumbs are blended with milk, onion, and seasonings in top of a double boiler, then the mixture is cooked. The sauce is enriched with butter.
BREAD STICK: Thin, crisp, finger-shaped bread pieces especially enjoyed with Italian-style meals or as an accompaniment for tasty soups or salads. Easy versions of bread sticks can be made from a hot roll mix or from refrigerated biscuits. For added flavor, bread sticks may be coated with coarse salt, caraway seed, celery seed, or dill seed.
BREADFRUIT: A starchy, staple fruit of tropical countries. It looks like a rough-surfaced melon and resembles a potato in taste and texture. Usually it is boiled and eaten as a vegetable, or it can be sliced and baked or fried for use as a bread.
BREADING: 1) The coating on foods (meat, fish, croquettes) of bread crumbs. 2) The process of coating food with crumbs after it has been dipped in milk or egg. The process is done before the food is cooked. Breaded foods are usually fried, oven-fried, or baked. The crisp crust on the food helps preserve juiciness.
BREAKFAST BEEF (see Beef Bacon)
BREAM (fish) Suitable for baking, broiling, grilling, frying
BRICK (cheese). From the US. Brick shaped. Semisoft, elastic texture; flavor is mildly sweet when aged 2 – 3 months, more pungent with longer aging. Made from whole cow’s milk. When young, brick cheese is sweet and mild with a creamy yellow color and firm texture. After it ages, old brick becomes strong, but is a little less pungent than limburger. It’s also firmer, more elastic, and has many small irregular holes.
BRIDE’S CAKE: A delicate white cake put together in tiers, frosted, then decorated.
BRIE (cheese) From France and elsewhere. Pasteurized or raw, whole or skimmed cow’s milk (Raw-milk versions best in fall, winter and spring.) Disk shaped. Soft, creamy texture; buttery flavor. Because of its very distinctive round and flat shape, Brie resembles a pancake. Brie cheese should have a soft, yellowish white color throughout with no hard white middle. When fully ripened, the whole cheese has an even texture, soft and creamy, yet not runny. A young cheese will cake in layers, while an old cheese will be overly runny. Some running can be expected at the right stage. The Brie cheese is mild to pungent in flavor and slightly firmer in texture than Camembert. Buy Brie cheese in small enough quantities that can be eaten immediately. Because it is hard to find this cheese at peak quality, look for cheeses which are not caked or too runny. Also check the rind. This thin brown and white crust on Brie cheese is edible, too. The whole cheese is served as a dessert cheese, at room temperature. The French Brie has the finest quality, although it is made in other countries, including the US.
BRINE: Heavily salted water used to pickle, cure, or preserve meats, fish or vegetables. One of the oldest ways to preserve food is to keep it in a brine. Some meats today are cured by either soaking in brine or injecting brine into the meat.
BRINE-INJECTION CURE The pork is injected with a brine of salt, sodium compounds and sugar, aged at room temperature for one week and smoked for 6 – 48 hours. If then heated to an internal temperature of 155 degrees F, the meat is sold as “ready-to-eat” or “fully cooked.” Retail label: Smoked or sugar-cured ham, Boston and picnic shoulder, loin, hock, Canadian bacon, bacon. Advance preparation: No advance preparation needed.
BRIOCHE: A slightly sweet yeast bread made from dough rich in butter and eggs. It is French in origin. The bread is molded and baked in the shape of a fat bun with a topknot, either as one large fluted brioche, or individual fluted pans, in large muffin pans, or in tiny soufflé dishes.
BRISKET (a cut of beef). Usually sold in halves, this section includes layers of meat and fat. The flat, oblong “first cut” has less fat; the pointed “front cut,” more flavor. The cut known as “Brisket” produces Brisket First Cut and Brisket Front Cut. There are layers of fat and lean throughout this cut of meat. Brisket is sold both fresh and corned (cured in a salt brine) and is usually boneless. It is a less tender cut of meat and, unless it has been pre-tendered, should be cooked in liquid. Often fresh boneless beef brisket is incorrectly called boiling beef. This less tender cut should be braised or simmered over low heat, not boiled, as high heat toughens meat. When carving brisket, cut diagonally across the grain. Since the meat fibers in a brisket are rather long, carving in this manner produces meat slices with shorter fibers that will seem more tender.
BRISKET FIRST CUT (beef) From the cut of beef called “Brisket.” (see Brisket)
BRISKET FRONT CUT (beef) From the cut of beef called “Brisket.” (see Brisket)
BRISLING SARDINE (fish) Norwegian sardine with a smoky flavor, sometimes called a sprat. It has a tender, delicate texture and is oily and rich.
BRITTLE (see Noncrystalline Candy)
BROCHETTE: A skewer. Food cooked en brochette is cooked on a skewer.
BROIL: To cook by direct heat, either under the heat of a broiler, over hot coals, or between two hot surfaces. Same as grill. See also Pan Broil.
BROILER-FRYER CHICKEN: A young, tender chicken weighing 1 ½ - 3 ½ lbs which is marketed when 9 weeks old. It has little fat and a high proportion of flesh to bone, and is grown for high eating quality. A broiler-fryer chicken is marketed whole, split, quartered, or cut into smaller pieces. It is suitable for cooking by broiling, panfrying, roasting, barbecuing and baking.
BROOK TROUT (fish) A freshwater fish of the salmon family, also known as a mountain trout or as a speckled trout because of the colorful specks on its sides. The overall color varies from a dark brown to a flashy silver depending on the streams in which the fish lives. This favorite game fish thrives in cold, rapid streams and deep cold lakes.
BROTH: The liquid in which meat, poultry, vegetables, or any combination of these has been cooked. It is a thin, clear soup not to be confused with stock which is richer and more concentrated. Broth is used as a liquid ingredient in making sauces and gravies. A variety of canned broths is available in the market and an “instant” broth can also be prepared using bouillon cubes or meat extract concentrates.
BROWN: To cook food in a skillet, broiler or oven so that the desired rich color on the outside develops. Browning contributes both aroma and flavor to the food. The crusty surface and moist interior are pleasing contrasts in color and texture. Before braising meat, it is coated with a seasoned flour mixture to intensify the brown color of the cooked meat.
BROWN AND SERVE: A convenience food which is partially baked by the manufacturer. The homemaker briefly rebakes and browns the food prior to serving it. Brown and serve products include French rolls, butterflake rolls, croissants, French bread, dinner rolls, and meats, such as sausage.
BROWN BETTY: A delicious dessert of brown sugar, bread crumbs, and fruit, usually sliced or chopped apples. (see Betty)
BROWN BREAD: Any leavened bread made with a dark flour, such as whole wheat or rye, rather than the usual wheat flour. When also made with cornmeal and steamed, the bread is called Boston Brown Bread. Brown bread is sold in paper packages and in cans. (see also Boston Brown Bread)
BROWN CRYSTAL SUGAR: Very large variegated brown crystals of sugar, hard and crunchy usually used in coffee.
BROWN DURUM FLOUR (see Durum Flour)
BROWN GRAVY: Any gravy made from the pan juices produced during the cooking of meat. Flour is used for thickening and water, milk, broth or wine for the liquid. Serve brown gravy over the meat and vegetables, or save it for use as an ingredient in casseroles and stews. When pan juices are not available, brown gravy mix or canned gravy can be used very successfully.
BROWN RICE: Unpolished rice. Only the outer hull and a small part of the bran are removed during processing. Brown rice has a color range of brown to yellow, nutlike flavor, and slightly chewy texture.
BROWN SAUCE: A basic sauce, also known as “espagnole,” made by browning flour in butter or margarine and adding brown stock. Brown sauce is served with meat and poultry or used as a base for making other sauces.
BROWN SUGAR: Refined sugar with cane sugar molasses added back in. Brown sugar from beets is white sugar crystals that have been sprayed with brown cane molasses. Cane brown sugar has up to twice as much molasses as beet brown sugar and has a richer flavor. The amount of molasses determines the color of the brown sugar; light brown sugar has less molasses and a milder flavor than dark brown sugar. (see also Light Brown Sugar)
BROWN SUGAR FUDGE (see Penuche)
BROWNIE: A rich, chocolate bar cookie, either a chewy fudge, or a light-textured cake often with a nut and fruit filling and a top layer of frosting. Chocolate is the basic flavor for this traditionally American delight, but there are other varieties – vanilla and butterscotch (made with butterscotch chips or brown sugar).
BRUISE: To crush or injure. On most fruits or vegetables, bruising is harmful, and is generally caused by pinching and pressing. This brings about a discolored spot and hastens spoilage. However, the action of bruising can be beneficial to some foods. Mint leaves are an example where bruising releases the subtle flavors in the leaves.
BRUNCH: A late-morning meal. Brunch is a combination of breakfast and lunch, not only of the words, but also of the foods, and of the hours served.
BRUSCHETTA: This traditional garlic bread is 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.
BRUSH: A utensil with hair or bristles attached to a long handle. A useful addition to any kitchen. Ideal for coating breads or meats with butter or liquids, such as in basting, and for greasing muffin tins and waffle bakers.
BRUSH ON: To apply melted fat, salad oil, cream, beaten egg white, or other liquid to the surface of food with a pastry brush or crumpled wax paper.
BRUT: Very dry. A term used to describe wines and meaning the opposite of sweet.
BUCHERON (cheese). From France. Raw goat’s milk; best in spring and summer. Log shaped. Soft, creamy; slightly tangy flavor.
BUCKWHEAT: Buckwheat is not a grass like most other grains with which we bake (wheat, corn, rice, rye, oats). It’s actually related to rhubarb and burdock and grows as vigorously as the latter. It probably originated in China, although some claim Russia, and is a minor crop in the United States. Because it blooms continuously throughout the summer, it is a good bee crop and makes a unique honey. Buckwheat flour is nongluten producing and has an assertive flavor all its own that is somewhat of an acquired taste. It is used most familiarly in Russian pancakes (blini), particularly right before Lent. Buckwheat flour is sold in two forms – dark and light – depending on the amount of wheat flour added to the buckwheat.
BUFFALOFISH (fish) A freshwater fish living in the Great Lakes area and in the Mississippi Valley. It belongs to the sucker family. There are three varieties of buffalofish – common, round, and smallmouth. The flesh is lean and firm. Suitable for poaching, steaming, braising, stewing, baking, frying, smoking.
BUFFET: An informal meal where people serve themselves food from a sideboard or table and eat either standing or sitting. These help-yourself meals take their name from the sideboard, known as a buffet, on which the meal was originally set.
BULGUR WHEAT: A form of wheat considered a basic food in some Middle Eastern countries. It’s processed by cleaning and washing, cooking, drying and partially debranning, coarsely cracking and then sifting. When cooked, the wheat becomes tender but retains the shape of the kernel pieces, giving the cooked bulgur a chewy texture. It is used as an extender in soups, meat dishes, and casseroles. Sometimes it’s sold as wheat pilaf.
BULLHEAD (fish) A name for several members of the catfish family found in fresh waters of North America. Suitable for braising, stewing, broiling, grilling, frying
BUMMALO (see Bombay Duck)
BUN: Individual breads, usually prepared with yeast, that are molded or baked in muffin pans. They can be small, round, sweetened or unsweetened rolls eaten with coffee for breakfast, such as hot cross buns. They may contain raisins, candied fruits, or nuts and be covered with an icing. The name is also given to the round soft roll eaten with hamburgers and the long narrow roll eaten with frankfurters.
BUNDENFLEISCH (see Bindenfleisch)
BURBOT (fish) A fish living in the fresh waters of northern United States and Canada. It is related to the cod. Suitable for poaching, steaming, braising, stewing, baking, broiling, grilling, frying.
BURGOO: A regional name, mostly in the South, for a thick meat and vegetable soup or stew. The name is also applied to some types of oatmeal porridge.
BURNT SUGAR: One of the names for caramelizing sugar. It is made by heating granulated sugar in a skillet until it melts and takes on a golden brown color. This burnt sugar can be dissolved in water and used as a syrup that gives flavor to cakes, puddings, confections, and frostings. However, the more the granulated sugar is carmelized, the less sweetening power it has. (see also Caramel)
BUTTER (1) : A by-product of milk, is 80 percent butterfat with the remainder water and milk solids. Like other dairy products, and unlike most other fats, butter contains a significant natural nutritional boost in the form of vitamin A. The melting point of butter is just about at body temperature, which is why it has such a wonderful “mouth feel.” Because of the milk solids in it, it begins to burn at a lower temperature than vegetable oil. All butter is not the same. When you use it in baking – buy the best. Good butter is very firm, which means it will hold more air in creaming which will help to leaven cakes, and it will create a flakier result in a pastry. When working with butter in piecrusts, biscuits, laminated doughs, anything where butter must be rubbed into the flour, everything must be kept cool. If the butter is overworked and warm, too much will melt into the flour, changing the texture of whatever you’re baking. Since it is also about 80 percent fat, with the rest mostly water, you may need to use more butter and less water if substituting butter for lard or vegetable shortening in a recipe. The BEST butter are the “cultured” butters (Amish, European-style). They are higher in butterfat, anywhere from 84 percent to 88 percent, and are traditionally made from cream that has been allowed to develop some flavor through the activity of its inherent bacteria before being churned into butter. Their flavors are more complex and intense. In baked goods where butter is a primary ingredient, such as shortbread or butter cookies, this type of butter not only adds its flavor but will make these baked goods crisper.
BUTTER (fruit): A smooth-textured fruit spread that is generally less sweet than jams or jellies. It is made by cooking sieved or pureed fruit until it is very thick in consistency and almost transparent. One of the most familiar is spicy apple butter. Bananas also make a delicious butter.
BUTTER BALL: Individual portions of chilled butter molded into balls. The trick of making butter balls is not difficult to master. Be sure that the butter is firm, but not too cold. Put balls in ice water or on a plate and refrigerate until served.
BUTTER CAKE: A type of shortened cake made with butter as the fat. The butter gives a very distinctive and delicious flavor and aroma to the baked product. Sometimes the name is given to all cakes that are made with shortening. (see also Shortening/Shortened cake)
BUTTER COOKIE: The name given to a rich cookie that usually has a high butter content and a predominant butter flavor. It’s also the name given to varieties of cookies made with a cookie press, such as Swedish spritz cookies.
BUTTER CURL: An attractive form for individual butter portions. To make butter curls, dip a butter curler in hot water, then draw gadget lengthwise down a stick or block of chilled butter, making curls about 1/8 inch thick. The butter should be firm, but not too color or hard. Then, repeat, dipping curler in hot water before making each curl. Keep butter curls chilled in the refrigerator until serving time.
BUTTERFAT: A term long associated with the fat content of milk but more correctly called milk fat. In homogenized milk, the milk fat is broken up into small particles and then is dispersed permanently in the milk.
BUTTERFISH (fish) (aka Gunnel or Dollarfish) A small flatfish weighing up to ½ pound and measuring up to 12 inches long. The meat is oily, texture is soft, and flavor is good. A member of the mackerel family. Suitable for baking, broiling, grilling.
BUTTERFLY CHOP (pork) From the cut of pork called “Center Loin.” (see Center Loin)
BUTTERFLY CUT: A meat-cutting technique in which a boned or boneless cut of meat or seafood is split almost all the way through the center, then spread open flat. The meat has an attractive butterfly shape with twice the cut surface exposed. Besides greater eye appeal, the butterfly cut cooks more quickly.
BUTTERHORNS (see Crescent)
BUTTERMILK: Used to be the by-product of butter making, but nowadays is made by treating low-fat or nonfat milk with a special bacteria. Sometimes butter granules are added to cultured buttermilk to increase the resemblance between it and natural buttermilk. It’s thinner than sour cream but thicker than sour milk. It’s usually quite low in fat, but its thickness and slight acidity make it taste much richer than it is.
BUTTERSCOTCH (see also Caramel). Butterscotch and Caramel are often confused with each other. It’s usually accepted that the flavor of butterscotch is that of brown sugar cooked with butter. It is a richer and smoother flavor than that obtained by caramelizing sugar. For Butterscotch candy, cook 1 lb of brown sugar with ¼ lb butter to the soft crack stage. Remove it from the heat, flavor with a bit of vanilla, zest (or whatever you wish), beat it with a fork for a few minutes and pour it out to cool.
BUTTON MUSHROOMS: A size designation for small fresh or canned mushrooms whose caps measure about ½ inch in diameter. In appearance they resemble rounded buttons, hence the name. Because of their attractive size, button mushrooms are generally used whole in salads, sauces, and casseroles.
CABANOSSI: British term for pepperoni.
CABBAGE PALM: Palm trees having terminal leaf buds which resemble cabbages. Sections of the palm are used as vegetables, in salads, or as garnishes.
CABINET PUDDING: Bread or cake pudding that can be made with stale crumbs or from lady fingers and is filled with candied fruit, raisins, and currants. Bake it in a mold placed in a larger pan which holds an inch of hot water. Serve with a fruit sauce.
CACTUS PEAR: Oval fruit of cactus plants. This sweet, juicy fruit is also known as prickly pear.
CAERPHILLY (cheese) From Wales. Raw milk; best in late summer. Wheel shaped. Firm, flaky texture, slightly salty flavor.
CAESAR SALAD: Salad made with romaine, coddled eggs, garlic, oil, lemon juice, croutons and cheese. Anchovies, not an original ingredient, are sometimes added.
CAFÉ: a French term for coffee. Also, a name for a small restaurant.
CAFÉ AU LAIT: A drink of hot coffee and scalded milk combined in equal amounts. Usually these two ingredients are poured into the coffee cups at the same time.
CAFÉ BRULOT: After-dinner drink made of strong coffee, liquor, and spices. Brandy, sugar, lemon and orange rind, cloves and cinnamon are used to flavor the coffee. Café Brulot us traditionally served in tall, narrow cups and flamed briefly just before serving.
CAFFEINE: Alkaloid found in coffee, tea, and kola nut. This substance is bitter, a stimulant, and a diuretic. The amounts consumed in coffee, tea, chocolate, and cocoa are usually nontoxic and mildly stimulating.
CAKE BREAKER: A utensil with long prongs which is used for cutting cakes. They are made in stainless steel and sterling silver. Because they do not mash the cake but give a high, fluffy wedge, cake breakers are especially good for cutting foam cakes. To cut a foam cake, press the prongs gently through the cake – turning the handle away from the slice till the cake separates.
CAKE COVER: A tall, round cover that fits over a cake. The cover is designed to protect the cake and keep it moist and fresh. Metal, plastic, and glass covers are made in a variety of sizes. The cover may fit over a cake plate or fasten onto a base which holds a cake plate. When buying a cake cover, select one which will be large enough to hold 8- 9-inch cakes plus fluffy frosting. If a commercial cake cover is not available, the cake can be protected and kept fresh for a short time by inverting a deep bowl over the cake and cake plate.
CAKE FLOUR: This is the lowest protein (8 percent) flour offered to consumers. Finely ground and bleached with chlorine to make it whiter, it does make fine-textured cakes.
CAKE YEAST (aka Compressed Yeast). This was the original “domestic yeast,” moist, mushroom-colored, claylike in texture and reasonably perishable. It’s what our grandmothers and great-grandmothers used, and what most commercial bakers use today. Cake yeast will keep, refrigerated, in an airtight container for about a week. If your recipe calls for cake or compressed yeast, you may substitute ¼ oz (2 ¼ tsp) dry yeast for every ounce (cake) of compressed yeast.
CALA: A yeast-raised, sweet-fried rice cake from New Orleans. The cake is a breakfast specialty and was sold piping hot by many street corner venders in the French Quarter.
CALA HAM (pork) (aka Callie Ham) A name sometimes given to smoked picnic, a cut which comes from the pork shoulder instead of the leg. Contrary to popular belief, cala ham is not ham at all although the flavoring and coloring are similar. The name is said to have originated in California and is an abbreviation for the state.
CALF’S FOOT JELLY: A natural aspic obtained by the long slow cooking of thoroughly cleaned calves’ feet. The broth, strained and clarified, may be sweetened and flavored with spices, wine, or lemon peel before being allowed to gel. The gelatin contains some protein and is occasionally used as a food for convalescents.
CALLIE HAM (see CALA HAM)
CALORIE: A unit designating the heat-producing or energy-producing value in food when burned in the body. Technically, one calorie is the amount of heat necessary to raise the temperature of one kilogram of water one degree centigrade. The energy-producing substances in food are protein, carbohydrate and fat; thus the calories in a specific food depend upon the amounts of each present. Each gram of protein or carbohydrate supplies four calories; a gram of fat nine calories. Translated into ounces, this means that there are 115 calories per ounce of protein or carbohydrate and 255 calories per ounce of fat consumed.
CAMBRIC TEA: A weak tea to which hot milk and sugar are added. It is prepared as a hot beverage for invalids or given to children as a substitute for full-strength brewed tea.
CAMEMBERT (cheese). From France and elsewhere. A ripened full flavored French cheese. It has a golden to grayish outside rind and a light yellow interior. At its prime, it is waxy to semiliquid. Raw or pasteurized whole cow’s milk. (Raw-milk versions best from October to May.) Disk shaped. Soft, creamy texture; slightly tangy taste.
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. (see also Center Loin)
CANAPE: An appetizer with an edible base that is usually eaten with the fingers. It is served hot or cold as a cocktail accompaniment. The traditional base for a canapé is a thin piece of bread.
CANDIED: To cook in sugar or syrup when applied to sweet potatoes and carrots. For fruit or fruit peel, to cook in heavy syrup till transparent and well coated.
CANDIED FLOWER: A flower which is candied or crystallized for use as an especially elegant garnish on desserts. Some flowers, such as candied violets, are imported from France. Others can be prepared using garden or greenhouse flowers.
CANDIED FRUIT AND PEEL: Syrup-saturated fruit and peel used as an ingredient in fruitcake and other baked foods. It is also used as a decoration for cakes, particularly at holiday time, and for eating out-of-hand. By preparing it in the sugar syrup, it helps preserve the food and enhances the flavor. Among the many types available are candied citron, orange peel, grapefruit peel, lemon peel, pineapple slices, and candied red and green cherries.
CANDIED GINGER: Sugar-saturated ginger that is used as a confection or as an ingredient, also called crystallized ginger. It has visible sugar crystals coating the pieces. Preserved ginger is also a type of candied ginger that is purchased in jars and is packed in a syrup.
CANDIED VEGETABLE: A vegetable that has been glazed with a sweet, sugar-type mixture. Vegetables that are often candied are sweet potatoes, acorn squash, carrots, and beets.
CANDLENUTS: Traditionally used in Malay and Nonya cooking to thicken sauces and curry pastes, they are rich nuts and virtually indistinguishable from macadamias.
CANDY: Candy is a confection or sweet using sugar, or an ingredient high in sugar, as the basic ingredient. Often flavorings, such as chocolate, fruits, and nuts are added.
CANE SUGAR (see also Granulated Sugar) The sugar produced from the sugar cane plant. Over half the sugar used for cooking and eating is cane sugar with the remainder being made from sugar beets.
CANNELLONI: Italian stuffed noodle rolls served as an hors d’oeuvre or entrée. They are stuffed, then baked in a sauce and sprinkled with cheese.
CANTAL (cheese) From France. Raw milk; best in summer and fall. Cloth-covered; cylindrical. Firm supple texture; piquant nutty taste.
CAPERS: The flavor buds of the caper bush which is used to season or garnish food. Sometimes called the “mountain pepper,” the caper plant grows wild – mostly in dry, rocky places, from the Mediterranean to Indian. The French variety of capers is considered superior to all others, including the English caper. The best capers are perfectly round, very small, and quite firm. Their flavor is pungent and slightly bitter. However, they should not be confused with pickled nasturtium seeds which are larger than caper buds, yet sometimes served as a substitute for capers. Capers are most often pickled in vinegar and bottled, although sometimes they are available packed in salt. In the US, imported pickled capers are most often used to garnish or add a flavor accent to hot and cold sauces, vegetables, salads, and meat dishes.
CAPON: A rooster which has been castrated. They grow large and have tender meat. They provide a generous amount of white meat and a fine flavor when roasted.
CAPPIC0LA (sausage): A lightly smoked, dried pork sausage seasoned with paprika and red pepper. Keep refrigerated
CAPPUCCINO: Italian coffee beverage traditionally made by forcing steam from an espresso machine through dark, rich coffee and milk or cream to produce a foamy head of milk or cream on the coffee. A simpler method is to mix equal parts of hot, strong coffee and hot milk, and top the drink with whipped cream. Often it is served with a sprinkling of cinnamon and a cinnamon stick stirrer.
CAPSICUM: (1) Any of a number of pod-bearing plants native to tropical America. The many-seeded peppers borne by the numerous Capsicum varieties vary in size, color, and shape. The Capsicum family may be divided into two classes – sweet and hot. Among the sweet is the bell or green pepper, most often used fresh. The hot varieties range from mildly warm to extremely hot, and include pimientos, chilies, and bird peppers. Sometimes used fresh, hot peppers most often are dried in the preparation of various seasonings such as chili powder, red pepper, cayenne, and paprika. (2) British term for bell pepper.
CARAMEL (see also Butterscotch) (see also Carmelize): (1) (aka Burnt Sugar) Is produced by cooking granulated sugar in a heavy pan until it melts and caramelizes, that is, becomes liquid and essentially begins to burn. This is what gives it its unique flavor. Caramel can range in color from light to deep brown by cooking it somewhere between 320 – 350 degrees F. If caramel is cooked until it’s very dark, it can be used as coloring in a variety of things from breads (usually rye) to gravy. (2) A rich chewy candy. Caramel candies are made with milk, butter and sugar. They are cut into cubes for serving. Commercial caramels come in butterscotch or chocolate flavors and in individual wraps. These caramels are used as candy or as an ingredient when melted with a liquid. (see also Noncrystalline Candy)
CARBOHYDRATE: A class of foods including sugars, starches and cellulose.
CARBON DIOXIDE: A colorless, odorless gas. Carbon dioxide performs many functions in cooking. Baked foods are leavened by the carbon dioxide bubbles which are produced during the reaction of baking soda or baking powder and an acid. Carbon dioxide is also formed during fermentation and makes bubbles in beer and some wine. Carbonated beverages are bubbly because of this gas. Dry ice, its solid form, is often used to preserve foods
CARBONATED BEVERAGE: A drink which bubbles or fizzes because it has been charged with carbon dioxide under pressure. Many of these beverages are flavored with syrups, cola, and aromatic root.
CARMELIZE/CARAMELIZE: (see also Caramel) (1) To heat sugar or food containing sugar until a brown color and characteristic flavor develop. To cook white sugar in a skillet over medium heat, stirring constantly, until sugar forms a golden-brown syrup. Caramelized sugar on crème brulee is done with a small culinary blowtorch or with a caramelizing iron. (2) Coating food with caramel, (3) coating food with sugar and then cooking, (4) coating a mold or baking dish with caramel before adding the batter or food.
CAROTENE: Yellow and orange pigments in plants that the body converts into vitamin A when eaten.
CARP (fish) A large, freshwater fish. It’s roe can be made into a pseudo-caviar. Properly prepared, the firm, lean flesh is a flavorful food. The better quality carp are caught in cold water. Those available during the summer months may have a slightly muddy flavor. Suitable for poaching, steaming, braising, stewing, baking.
CARRAGEEN: An edible seaweed, also called Irish Moss. Carrageen is stubby and dark purple in color. It grows along the coast of Ireland. Carrageen can be eaten in the dried form or can be used to thicken foods, such as pudding.
CASEIN: A protein found only in milk. 80 percent of the protein in milk consists of casein. Acid or rennet causes casein to coagulate and form a curd which is the basis for making cheese.
CASSAVA: (aka Manioc) A shrub and the roots of this shrub. Tapioca is made with the starch removed from the root.
CASSEROLE: Casserole is the name given to both a type of baking dish with a cover and the food that is baked or served in it. In common usage, especially in the US, any one-dish meal is called a casserole even though it may actually be cooked in a skillet or kettle and transferred to a casserole dish for serving at the table.
CASSOULET: A famous French stew of white beans with pork, goose or duck, and lamb or mutton. Except for the beans, ingredients vary from area to area. Traditionally a cassoulet is baked in an earthenware pot.
CATCHUP (see Ketchup)
CASTER/CASTOR SUGAR: Superfine granulated sugar.
CASTOR SUGAR: The British name to designate finely granulated sugar.
CATFISH (fish) A freshwater fish native to the lakes and streams of the Great Lakes region and the Mississippi river with its many tributaries. The whiskerlike sensory barbells on the jaws lend the name catfish. Catfish meat is firm and flaky with a delicate flavor. Suitable for poaching, stewing, braising, stewing, baking, broiling, grilling, frying.
CATSUP (see Ketchup)
CAUDLE: A hot spiced drink given in past years to invalids. The recipe is English in origin and has numerous variations. One such variation consists of strong tea diluted with wine, to which spices are added. The concoction is further enriched with beaten egg yolk. Another variation with a base of cereal gruel makes use of beer or wine, sugar, and spices and is made either with or without egg.
CAVIAR: The salted roe (eggs) of several species of sturgeon or other large fish. Caviar can be black, red, or yellow, depending on the variety of fish, and the roe vary in size from a pinhead to a pea. Caviar is an expensive delicacy that is usually served as an appetizer.
CAYENNE PEPPER (aka Red Pepper): A powdery seasoning ground from Capsicum pepper pods and seeds. Looking something like paprika, cayenne is not quite as bright in color and is often simply called Ground Red Pepper. Traditionally there was a difference between cayenne and ground red pepper, cayenne being made from the hottest peppers, while red pepper, not quite as hot, being made from a slightly milder pepper. In the past they were marketed as separate products, but today little distinction is made between the two and many manufacturers even put both names on the label or label the product only red pepper. You can substitute one for the other successfully in most recipes. Because cayenne is so hot and pungent, use it only in very small amounts to give flavor accent to sauces, cheese or seafood dishes, meat dishes, and eggs.
CECI BEANS: Also called chickpeas, garbanzo beans.
CELLOPHANE NOODLE: Very slender, white, translucent, round noodles made from powdered mung beans or pea starch. Dried and sold in skeins, these noodles are used in Chinese cookery. Cellophane noodles are sometimes called bean thread. The noodles have very little flavor of their own but will absorb the flavor of the broth or liquid in which they are cooked. In cooking, the noodles become translucent, gelatin-like and slippery. Serve them immediately to retain shape and texture. Another favorite way to use them is as a crisp garish for stir-fried dishes. The loosened skein of dried noodles is fried quickly in deep fat.
CELLULOSE: A carbohydrate that is the chief material found in the cell walls of plants.
CENTER LOIN (a cut of pork). The juiciest pork comes from this section as bone-in center-rib roast, center-loin roast, and boneless top-loin roast, two of which may be tied together to form a boneless double top-loin roast. (When cured, the central muscle or eye of the loin becomes Canadian Bacon.) The center loin may be sliced into top-loin chops. Back ribs come from the top of the cut. Butterfly chops are slices of boneless loin cut almost in half, then spread open. The cut of pork called “Center Loin” produces: Rib Chop, Center-Rib Roast, Center-Loin Roast, Top-Loin Chop, Back Ribs, Boneless Top-Loin Roast, Butterfly Chop, Boneless Double Top-Loin Roast.
CENTER-LOIN ROAST (pork) From the cut of pork called “Center Loin.” (see Center Loin)
CENTER-RIB ROAST (pork) From the cut of pork called “Center Loin.” (see Center Loin)
CEPE: A large, fleshy mushroom found in France. Its flavor is usually more pronounced than that of American cultivated mushrooms. Imported cepes are usually packed in olive oil.
CERVELAT (sausage): Smoked, dried sausage made of beef and pork.
CEYLON (tea) A popular black tea with a brisk, sweet flavor.
CHAFING DISH: Cooking equipment consisting of a deep metal pan with a handle, a container for water, and a heat source in a frame to support the two pans. Chafing dishes are used at the table to cook foods or to keep them warm. The cooking pan is called a blazer and the water basin a bain-marie. Together they function as a double boiler for preparing sauces or holding foods at serving temperature. The blazer pan alone can be used like a skillet directly over the heat.
CHALLAH: The traditional Jewish Sabbath bread or twist. The loaf is leavened with yeast and has a velvety crumb. The dough gets its golden color from the addition of eggs and sometimes saffron. The loaf is usually braided and the top brushed with egg just before baking.
CHANTERELLE: An edible yellow short-stemmed mushroom.
CHANTILLY: Prepared or served with whipped cream. Also a wine.
CHANTILLY CREAM. See French Crème Chantilly.
CHAPATI: The handmade flat bread of India prepared from whole wheat flour and water. The unleavened dough is first patted into a paper-thin, flat pancake which resembles the Mexican tortilla and then it is baked on a hot griddle.
CHAPON: A crusty piece of French bread well rubbed with a cut clove of garlic, then tossed with salad greens. The chapon is discarded before the salad is served. Thus, you add the flavor of garlic without adding pieces of garlic.
CHARLOTTE: A molded dessert containing gelatin, usually lined with ladyfingers, sponge cake, or bread and filled with a custard, Bavarian cream, whipped cream, or fruit.
CHARLOTTE RUSSE: A well-chilled charlotte made with sponge cake or ladyfingers and filled with any flavor of Bavarian cream.
CHATEAUBRIAND (beef): Is the center cut from the tenderloin which as been removed from one side of the T-bone. It is generally broiled or grilled, and served with a sauce such as Bearnaise. It’s a dining-out classic, listed on menus for “two or more.”
CHECKERBERRY (see Winterberry)
CHEDDAR (cheese) From England and elsewhere. A firm, ripened, natural cheese. The color ranges from white to a deep yellow. Flavor is rich and nutty. Wheel shaped. Firm; mild when aged 2 months, sharp when aged 12 months.
CHEESE (see Natural Cheese, Process Cheese, and see individually named cheeses)
CHEESE STRAW: A long, narrow piece of pastry or dough flavored with cheese. The cheese may be incorporated into the dough or sprinkled on top of the dough. These tidbits are served as accompaniments to soups and salads or as appetizers.
CHEESECAKE: A rich, creamy dessert prepared from unripened cheese combined with milk, eggs and flavorings. Sometimes fruit juice or rind and/or nuts are added. Some are baked, others are chilled, Cheesecake has a velvety smooth texture and is often served, topped with fresh fruit. The cheese used in making this rich dessert varies from cream-style to dry-curd cottage, farmer’s, pot or cream cheese. Today’s cheesecakes are often made with a crumb crust on the bottom and part way up the sides. For this type of cake, a springform pan is best. When the sides of the pan are removed, the cheesecake stands ready for cutting. Cheesecake may also be made in a pie plate – thus the name cheesecake pie. The crust may vary from a standard pastry to a crumb crust or puff pastry.
CHEESECAKE PIE (see Cheesecake)
CHERRIES JUBILEE: The name given to a glamorous dessert made using dark, sweet cherries flamed with brandy and spooned over ice cream. For a dramatic effect, dim the lights in the room just before lighting the brandy with a match.
CHERRYSTONE CLAMS (see Hard Clam)
CHESHIRE (cheese) From England. Cylindrical. Firm texture. Mellow, Cheddar taste if white or orange, piquant if blue-veined.
CHESS PIE: The name given to a rich, buttery, sugary, custard-type pie containing a bit of lemon juice added for flavor. The filling sometimes includes raisins and nuts and is baked in a rich pastry shell. This delightful dessert is an old-fashioned Southern favorite.
CHICKEN MARYLAND: In US, refers to any parts of chicken, crumbed, browned in hot fat, baked and served with cream gravy. In Australia, refers to a chicken leg with both thigh and drumstick attached.
CHICKPEA FLOUR: In India, chickpeas are ground into a flour called “besan,” which is used for filling for chapattis, for dumplings, noodles, as a thickener, and in batter for deep-fried foods. In southwestern France and in northwestern Italy, you’ll find a street food that is a very thin pizza, a chickpea pancake fried in olive oil on a griddle. In Nice it’s called “socca.” Across the border it’s called “farinata.”
CHICKPEAS: Also called garbanzo beans, ceci beans.
CHIFFON CAKE: A light, rich cake made with salad oil instead of solid shortening. This was one of the first new types of cakes to be developed for centuries. Developed in 1949, it combines the richness of shortening cakes with the lightness of foam cakes. They are classified as foam cakes because there is no creaming of shortening and sugar and because stiffly beaten egg whites help to leaven the cake.
CHIFFON PIE: A fluffy, delicate pie made of stiffly beaten egg whites or whipped cream, egg yolks, gelatin, and flavoring. The name chiffon describes the very light texture which develops from folding in egg whites or whipped cream. The delicate filling is supported by the gelatin.
CHILE (see Chili)
CHILE OIL (aka HOT Oil): Chile oil is made by infusing hot red chile flakes in vegetable oil or peanut oil. It is used as a flavoring and condiment in Chinese cuisine.
CHILI (aka Chile, Chilli): a very hot pepper of the Capsicum tenus. They are the strongest of the capsicums – the smallest peppers are the hottest.
CHILI CON CARNE: A dish made of cubed or ground beef, chilies or chili powder, and usually beans.
CHILI POWDER: A blended spice containing ground, dried red chili peppers, ground cumin seed, ground oregano, and garlic powder. Ground cloves, ground allspice, or powdered onion are often added. No two manufacturers’ blends are exactly alike. This seasoning is an American invention. The basic blend we know today was developed by settlers in the Southwest.
CHILI SAUCE: A relish made of tomatoes, onions, celery, sweet red or mild green peppers, and spices. Despite its name, chili sauce is not fiery hot in flavor. It resembles ketchup, but it is not strained.
CHILL/CHILLING: To place in refrigerator or over cracked ice to reduce temperature. After cookie or pie dough is mixed, chilling firms up the fat and gives the flour time to absorb liquid evenly. This allows dough to roll out more evenly, without sticking as much, and to hold its shape while being cut and transferred to a baking sheet for cookies or a pie pan for pies.
CHILLI (see Chili)
CHINESE GELATIN (see Agar)
CHIP: The term used to describe irregular bits of food chopped from a larger piece of wafer-thin slices cut from some fruits or vegetables, such as potatoes, turnips, carrots, squash, or bananas. These thin slices are deep-fried until very crisp.
CHIPPED BEEF (beef) Lean beef that is pickled, then smoked and dried. It is usually prepared from the top round and sliced paper thin. Chipped beef is another name for dried beef.
CHITLINGS (see Chitterlings)
CHITTERLINGS (aka Chitlings) The thoroughly cleaned, cooked intestines of a pig used in some regional dishes, especially in the south. Chitterlings are usually boiled and may be coated with cornmeal and fried after they are boiled.
CHOCOLATE (1) Chocolate is a versatile food made from the bean of the cacao tree.
CHOCOLATE (2) (see also Sweet Chocolate) Chocolates vary enormously from one brand to another. In general, European chocolates are milled more finely and conched for a longer time (up to four days) than American chocolates, which are usually conched for only a few hours. As a result, European chocolates are appreciably smoother and richer than their American counterparts. Each brand has its own blends of beans and roasting procedures, and combines different proportions of chocolate liquor, cocoa butter, sugar and other ingredients. Some of the finest chocolates are those made by Valrhona in France and Lindt in Switzerland.
CHOCOLATE CHIPS: One of the names given to a semisweet chocolate piece that is small, and uniformly sized and shaped. Most are usually hybrid chocolate (see Hybrid Chocolate) and should be used where they are called for, for example, they should not be substituted for other baking chocolate made only with cocoa butter, because they won’t behave the same way. There are some chips made for the professional baker that are made just with cocoa butter. Make sure you check the label.
CHOCOLATE-COATED CANDY: By chocolate coating a variety of candies you can turn them into delectable treats. Dip caramels, nuts, candied fruit, toffee, nougats or molded fondant. (Mold fondant centers a day before dipping so fondant won’t leak through the chocolate.) For best results, don’t attempt chocolate dipping on a hot or damp day. A dry, cool day and a room temperature around 65 degrees are the ideal working conditions.
CHOCOLATE EXTRACT: This is a natural extract from a special blend of cocoa beans that enhances the chocolate flavoring in baked goods. It’s available through specialty shops and catalogues.
CHOCOLATE LIQUOR: The ground cacao bean itself, chocolate solids and cocoa butter.
CHOCOLATE, MELTING: Chocolate scorches easily, and can seize (become hard and unmixable) if it comes in contact with water when melting. Chocolate should be melted at medium power in a microwave, in a heatproof container. One cup of chocolate chips melted at half power should be heated for 1 ½ - 2 minutes, depending on how powerful your microwave is. Chocolate can also be melted at low heat in a double boiler set over simmering water, tightly covered so steam doesn’t come in contact with it.
CHOCOLATE SAUCE: A dessert sauce that can be prepared at home or purchased at the store. Chocolate or cocoa and sugar are the basic ingredients, with milk or cream as the liquid, and corn syrup or butter as possible additions. Other flavorings are occasionally added such as chocolate-mint, chocolate-caramel, or others.
CHOCOLATE SYRUP: A thin chocolate- or cocoa-flavored syrup made with sugar, water, salt and other flavorings. The syrup is often used as the flavor base for making beverages, frozen desserts or ice cream sodas, and can be used as an ice cream topper.
CHOKECHERRY: The fruit of a wild cherry tree native to North America. The fruit is sharp in flavor and is best used in jelly or jam.
CHOLESTEROL: a substance present in all animal cells and an essential component of the blood and other parts of the body. Manufactured by the liver and other organs, cholesterol regulates the passage of substances through the cell walls of the body.
CHOP: (1) To cut in small irregular-shaped pieces about the size of peas with knife, chopper, or blender. (2) Individual cuts of meat from the loin or rib areas, consisting of bone and tender muscle. It usually refers to lamb, veal, or pork.
CHOP SUEY: A main dish with an Oriental name and ingredients, but of American origin. It may include pieces of pork or poultry, bean sprouts, bamboo shoots, water chestnuts, soy sauce, and mushrooms.
CHOPPED HAM: Is a popular cold cut with a hamlike flavor and color of cured pork. The ground, chopped, or cubed meat is formed into a firm loaf.
CHORIZO (sausage) : a hot and peppery Spanish or Mexican pork sausage. Lightly smoked, using dried pork containing pimiento.
CHOW MEIN: (1) The Chinese term for fried noodles (2) A stir-fried main dish consisting of meat and crisp vegetables served with fried noodles. Unlike American Chow Mein noodles, the Chinese versions are thin egg noodles cooked in water, then fried quickly. Often they are made into nestlike cakes and fried till brown and slightly crisp on the outside but still soft inside.
CHOW MEIN NOODLES: Crisp, fried noodles primarily served with chow mein in America, but also used as a crunchy topping for casseroles. When seasoned and toasted, the noodles make a tasty snack.
CHOU PASTE (see Choux Paste)
CHOUX PASTE (aka Chou Paste, Pate a Choux) The French puff pastry dough from which cream puffs and éclairs are made. The round cream puff itself is known as a chou.
CHOW CHOW: A sweet pickle relish of chopped mixed vegetables strongly flavored with mustard. Both mustard seed and dry mustard may be used. The name originally referred to a Chinese relish of orange peel and ginger in a sweet syrup.
CHOWDER: A thick soup, usually milk-based, and generally made with fish or shellfish. Chowder frequently contains bacon or salt pork and diced potatoes, while other vegetables may be included. Chowder is said to have originated many years ago when French sailors, shipwrecked off the coast of New England, concocted a stew using the foods they had managed to salvage and clams dug from the sandy shore. The big iron kettle in which the stew was cooked was called a “chaudiere.” It is easy to see how the Americanized name came into being. New Englanders claim that fish or clam chowder is always made with milk as the base, salt pork as the fat, and diced potatoes as the thickener. Manhattan-style chowder, scorned in New England, contains tomatoes and other vegetables in a clear broth. In those parts of the country where fresh seafood is not readily available, the term chowder applies to a thick, creamy soup made with corn, potatoes, chicken or cheese.
CHOWDER CLAMS (see Hard Clam)
CHRISTMAS PUDDING: Another term for the steamed dessert plum pudding traditionally served in England at Christmas.
CHUB (fish) A small freshwater fish of the carp family. Soft texture and mild flavor, much like whitefish, make chubs suitable for smoking. Suitable for poaching, steaming, baking, broiling, grilling, frying.
CHUCK (a cut of beef). Much of this tough, fibrous cut becomes boneless shoulder, bone-in blade and bone-in arm steaks or roasts, as well as boneless cross-rib and eye roasts – all of them filled with connective tissues and best cooked in liquid. The rest produces ground beef, stew beef or lean short ribs. The cut known as “chuck” produces: Shoulder Steak, Blade Steak, Arm Steak, Chuck Short Ribs, Chuck-Eye Roast, Cross-Rib Roast, Stew Beef and Ground Beef.
CHUCK-EYE ROAST (beef) From the cut of beef known as “chuck”. (see Chuck)
CHUCK SHORT RIBS (beef) From the cut of beef known as “chuck”. (see Chuck)
CHURN: (1) The equipment in which milk or cream is agitated to separate the milk fat in a solid mass from the liquid, thereby making butter. (2) The action by which milk or cream fat is separated.
CHUTNEY: A highly seasoned relish of fruits, herbs and spices. Chutneys are relishes that are hot, spicy, sweet and sour all at once. They may be made of fruits or vegetables or both. Fresh or crystallized ginger is a common ingredient in chutneys. In American versions of chutney, the fruit is left in rather large pieces with a definite shape. These chutneys are richly spiced, but not always hot, and often hint of the sweet-sour.
CIDER: A drink (almost) always made from pressed apples. US usage is typically that ‘cider’ is not alcoholic and ‘hard cider’ is. American processors label their apple juice products “cider, “apple cider” or “sweet cider” their choice is determined by the most popular market term. Usually, all three terms refer to pure, unfermented apple juice. Country Cider, produced on local farms and generally sold at roadside stands, may be fermented or partially fermented. Partially fermented cider to which benzoate of soda has been added, may also be labeled as sweet cider, due to its low alcoholic content. Country cider that has been allowed to ferment completely, thus having a much higher alcoholic content, is known as hard cider.
CIDER VINEGAR: A sour liquid made by controlled fermentation of apple cider, used as a flavoring agent and as a food preservative. Light golden brown it has a faint taste of apple. Its acidity is due primarily to acetic acid produced during fermentation. Its total acidity usually ranges from 4 to 6 percent.
CIOPPINO: A fish stew that supposedly originated in California. Although many variations exist, it is made with both fish and shellfish, tomatoes, onion, wine and seasoning.
CISCO: A species of whitefish native to the Great Lakes of Canada and the US. It is sold smoked, then skinned and flaked for use in creamed fish dishes or salads.
CITRIC ACID: An acid which appears naturally in citrus fruits, currants, pineapples, pears and many berries. It has a pleasant, sour taste. Extracted from lime or lemon juice, it is used commercially as a flavoring agent in a wide variety of foods and carbonated beverages.
CITRON: A citrus fruit grown chiefly for its thick peel which is candied and used as a baking ingredient, especially in fruitcakes. It resembles a lemon but is longer and yellow green in color. Depending on the variety of citron, the pulp may be acid or sweet. The peel is first soaked in brine or seawater to remove the bitter oil and to intensify the flavor. It is then candied in sugar before marketing. Candied citron should be moist and slightly sticky; if hard and crystallized, it has been stored too long.
CITY CHICKEN: Boneless cubes of veal threaded together on a skewer and then cooked. The skewered cubes are coated with crumbs, browned, and then baked in a small amount of liquid.
CLABBER: Unpasteurized milk that has soured naturally and formed a thickened mass in which there is no separation of curd from whey. Sometimes called bonny-clabber, it is popular in some countries served chilled as a beverage. When thickly clotted, it is eaten as a dessert; sugar and flavoring may be added.
CLAM CHOWDER (see Chowder)
CLAMS (see Hard Clam)
CLARIFIED BUTTER: (1) Butter that has had the water and milk solids removed so it is 100 percent fat. While it can be used to fry things without smoking, it is missing the flavor components that the milk solids provide. Clarified butter is wonderful for sautéing, in sauces such as hollandaise and béarnaise, and in baked goods where you don’t need to cream the butter (such as genoise). (2) Butter that has been melted and chilled. The solid is then lifted away from the liquid, and discarded. Clarification heightens the smoke point of butter. Clarified butter will stay fresh in the refrigerator for at least 2 months, much longer than regular butter. (3) The clear yellow liquid that comes to the top when butter is melted slowly (the milk solids sink to the bottom). This liquid is poured off and used to season or cook foods because it does not burn as quickly as unclarified butter, nor does it turn bitter.
CLARIFY: To make a liquid or fat clear by separating solid particles from the liquid. One example is the melting of butter to clarify it. To clarify hydrogenated fat that has been used for deep-fat frying, pour an equal amount of hot water over the fat; heat for 10 minutes. Strain through a cloth. Chill until the layer of clarified fat is hard, then drain off the water.
CLOTTED CREAM (British) (aka Devonshire Cream) : Made by slowly heating whole milk on which the cream has risen to the top. When cooled, the thickened (clotted) cream is removed and used as a topping for biscuits, scones, desserts and fruit. Usually between 55 percent and 60 percent fat, this is a rich English spreadable specialty. (see also Mock Devonshire Cream)
CLUB CHEESE (cheese) A cheese product made by blending one or more aged, sharp, natural cheese. Natural cheeses are ground and mixed without heating or pasteurizing and then packed cold – thus the name cold-pack often given to club cheese. Condiments, wine, or flavorings such as smoke are often added to the cheese. The resulting club cheese is soft, spreadable, and keeps well when stored in the refrigerator.
CLUB SANDWICH: A hearty, triple-decker sandwich made with three toast slices. The filling layers consist of various meats – usually chicken, turkey, bacon or ham - lettuce, and tomato.
CLUB STEAK (beef) Is cut from the center loin and may contain the thirteenth rib. The large muscle is the loin eye; there is no tenderloin. Good for individual servings.
COAGULATE: To change the form of a food from a liquid or semiliquid to a solid or semisolid substance. Examples of coagulation include the formation of a tender milk curd when rennet is added to slightly warm milk, or the solidification of semi-liquid egg white and semisolid egg yolk when egg is heated.
COAT: To cover food lightly but thoroughly with either a liquid or a dry substance. To coat with flour, place food and flour in a paper bag and shake thoroughly.
COATING CHOCOLATE (aka Couverture Chocolate): Coating Chocolate is a special kind of chocolate that has more cocoa butter than regular chocolate, anywhere from 33 to 38% for a really good brand. This type of chocolate is used as a coating for things like truffles (“couverture” is French for “covering”) The best contains no other fat than cocoa butter, which is tempered to behave in a certain way. Because tempering is a bit tricky, there are other coating chocolates that contain other vegetable fats that aren’t so heat-sensitive and don’t require tempering. But these lack the texture, shine and flavor of chocolate made solely with cocoa butter. Coating chocolate is NOT the same as “chocolate coating.”
COAT-THE-SPOON: The mixture adheres to the stirring spoon in a thin layer.
COBBLER: (1) The name for a beverage made of wine or liquor, fruit or fruit juice, and sugar. (2) a deep-dish baked fruit dessert of American origin made with top crust only. The crust is usually made with biscuit dough rather than pastry; however, this point may be argued in some parts of the country where the pastry topping is preferred.
COCK-A-LEEKIE: a Scottish soup made with chicken broth, cut-up pieces of cooked chicken, and leeks. Sometimes prunes and raisins are added; however, the modern version contains no fruit.
COCKLES: A saltwater mollusk with fluted, heart-shaped shells that is harvested on seacoasts throughout the world where the cockle finds sand beds in which to live. Cockles are sweet tasting and can be eaten raw, cooked like clams and oysters, or used in making soups.
COCOA (see Natural Cocoa)
COCONUT: The most satisfactory way of buying coconut is purchasing it shredded and frozen. Packages of frozen shredded coconut are now commonly available in the freezer section of Asian groceries; make sure that it is unsweetened. Once it thaws, it is moist and can be easily dry-roasted in a skillet to bring out its flavor. If you are forced to use dessicated shredded coconut, be sure to buy it unsweetened. Soak it in a little warm water until it softens, chop it with a sharp knife or in a food processor to make it finer-textured, then roast it as directed in the recipe. I don’t recommend using the fresh coconuts available in the supermarkets because too frequently they are overripe and bad. Furthermore, you need a special tool for shredding; grating a coconut is not the same as shredding it.
COCONUT CREAM (see Coconut Milk & Coconut Cream)
COCONUT MILK & COCONUT CREAM: Where fresh coconuts (not store bought) are available, coconut milk and coconut cream are traditionally made by hand. The coconut is split open and then the flesh is laboriously scraped out. The scrapings are then soaked and pressed, releasing the “milk.” The thicker liquid, or first pressing, is coconut cream, while later pressings yield a thinner product – Coconut Milk. If you don’t have access to really fresh coconuts, use canned unsweetened coconut milk.
COCOTTE: The French equivalent of a Dutch oven - a fireproof pot or dish with a tightfitting lid often sold in small, individual sizes, for cooking or baking foods. Foods cooked and served in a cocotte are described as being en cocotte.
COD (fish) A lean, saltwater fish found in North Atlantic waters. Suitable for poaching, steaming, braising, stewing, baking, broiling, grilling, frying.
CODDLE: To cook food in water that is just below the boiling point. (Usually applies to eggs or fruit.)
COFFEE The inherent flavor and aroma of coffee beans are developed by roasting. Simultaneously, their natural sugars caramelize so that the green beans darken. The degree of roasting determines the taste of the drink. For example, a pale roast – also called a light city roast – gives coffee beans a delicate, acidic taste. A medium, or full city, roast imparts stronger character and mellower flavor. Dark roasts – known as French, continental or Viennese roasts – and the very dark Italian or espresso roasts produce a distinctive bittersweet coffee. Coffees can be used singly or blended – before the beans are ground – to yield balanced mixtures bringing out the best in each variety. Bright acidic beans – such as those from Columbia or Kenya – may be contrasted with rich Java or Sumatran Mandheling coffee.
Angola – The best coffees ground here are pungent but lack smoothness; they make good bases for blends.
Brazil – Most of this country’s wide range of coffees are used in blends. The best individual variety is Bourbon Santos, which has a sweet, clear, neutral flavor; Parana is harsher, but with good acidity; Rio has a heavy, pungent taste.
Burundi – Coffees from this northeast African nation have a rich, strong flavor and high acidity.
Cameroon – Beans produced here yield a fine, sweet, mellow brew.
Colombia – Generally regarded as South America’s finest, the coffees of Colombia are flavorful, aromatic and delicately acidic. The blend well with other beans. Among the best are Medellins, Armenias and Manizales.
Costa Rica – Coffees from the Pacific slopes of this Central American land have a fine, mild flavor, a fragrant aroma and sharp acidity. They blend well.
Cuba – Coffees grown on this Caribbean island have a sweet, full flavor.
Dominican Republic – Coffees grown here, sold as Santo Domingos, are pleasantly sweet and strong.
Ecuador – Beans produced here have a sharp, woody flavor that is best appreciated in blends.
El Salvador – Coffees grown on high ground here have good acidity and mild flavor. Low-grown coffees are lighter, pleasantly acidic and winelike in taste.
Ethiopia – Harrar coffees – the finest grown in Ethiopia – have a piquant aroma, a rich, winey taste and high acidity.
Guatemala – Beans produced here yield an acidic, rich brew. High-grown Cobans and Antiquans have a full flavor and a fragrant, spicy bouquet.
Haiti – The best Haitian coffees, like those of the neighboring Dominican Republic, are mildly sweet, very mellow, rich in flavor and slightly acidic.
Hawaii – Kona, the only coffee grown here, has a smooth, pungent flavor, slight acidity and rich aroma.
India – The bulk of the coffee crop comes from Karnataka, formerly Mysore, which produces beans with a deep color and distinctive full, soft flavor that blend well with Ethiopian beans. Coffees from Nilgiris are rich and delicately acidic.
Jamaica – The prized Blue Mountain variety is aromatic with an extremely mellow, sweet, rich flavor. The more acidic High Mountain Supreme coffee has good body, and Prime Jamaican Washed has medium acidity and less body.
Java – The Best Javanese beans are rich and slightly spicy with low acidity and full body. They blend well with Mocha, Ethiopian or Colombian beans.
Kenya – The tart, aromatic coffees grown here have an excellent mild flavor that blends well. Peaberry beans from Kenya are popular for home roasting.
Mexico – The best Mexican coffee, Coatepec, is rich, mellow and subtly acidic. A favorite for Turkish coffee, it blends well with Javanese or Kenyan coffees.
Nicaragua – The mild coffees that are grown here have good acidity and are useful in blends.
Papua New Guinea – Coffees produced here have a full, smooth flavor.
Peru – The finest Peruvian coffees are delicate in flavor and have good acidity.
Puerto Rico – The benas grown here produce sweet, rich, high-quality coffees.
Rwanda – The best coffees from this northeast African country have high acidity and a rich flavor.
Sumatra – Mandheling and Ankola are rich, heavy coffees; nearly acid-free, like the coffees of Java, they are excellent in blends with the more acidic Ethiopian or Jamaican High Mountain Supreme coffees.
Tanzania – Coffee produced here, sold as Kilimanjaro, is rich and mellow with delicate acidity. Peaberry beans from Tanzania are popular for home roasting.
Venezuela – The excellent coffees grown here on high ground are mild and mellow, with a delicate, winelike flavor.
Yemen – Mocha, the prize coffee of this country, has a distinctive winelike flavor and high acidity.
Zaire – Strongly flavored coffees, grown largely in the Kivu and Ituri regions, have a rich highly acidic flavor. They blend well with milder coffees.
(see also Decaffeinated Coffee)
COFFEE BREAD (see Coffee Cake)
COFFEE CAKE (aka Coffee Bread): Rich sweet cake or bread served at breakfast, brunch, or the mid-morning coffee break, rather than as a dessert. There are two types of coffee cake. One type resembles bread because it’s made with yeast; the other is more like cake because of the leavening effect on the batter by the baking powder or baking soda. Both types are enriched with eggs or egg yolks and sweetened with sugar. In addition, fruits, nuts, and spices, such as cinnamon and nutmeg, are used to flavor the dough, filling, or topping.
COFFEE CREAM (see Light Cream)
COLA: A carbonated beverage made with a sugar syrup and flavored with an extract of kola nuts, the bitter fruits of a tropical tree.
COLCANNON: An Irish vegetable dish made by mashing potatoes, kale or other greens, and scallions. The mixture is combined with butter, milk, salt, pepper and parsley.
COLD CUT: The general term for meat that is ready to eat and available fresh, canned or packaged.
COLD-PACK CHEESE: Is prepared by grinding and blending natural cheese which have been well aged. Its flavor is similar to the natural cheeses used, and it is available in jars, rolls, and links.
COLD-PACK CHEESE FOOD: Differs from cold-pack cheese in that it includes skim milk or whey solids. Sweetening agents such as sugar and corn syrup may be added. Cold-pack cheese food may have a smoked flavor and/or contain pimientos, fruits, vegetables, and meats. It is higher in moisture than cold-pack cheese; thus it is more easily spread. It is found in jars, rolls and links.
COLESLAW: A salad made of shredded, crisp cabbage with well-seasoned mayonnaise or vinegar-based dressing. There are many color and flavor variations of coleslaw with added ingredients such as fruits, vegetables, and seasonings. The name is derived from the Dutch “kool” meaning cabbage and “sla” meaning salad.
COLLAGEN: A protein substance of meat muscle and end-bone connective tissue. Collagen in meats is softened by moisture and heat. The moisture may come from natural meat juices or added liquids, as when pot roast is cooked. During the cooking period, collagen is converted to gelatin, thereby producing a more tender, chewable cut of meat.
COLLOP: A term sometimes used to describe a small piece or slice of meat.
COLOR KEEPER: A granular preparation of ascorbic acid crystals, sugar and an inert filler designed to keep peeled or cut fruits such as apples, bananas, peaches, and pears, from darkening upon exposure to air. The dry color keeper is usually diluted with water for use.
COMFIT: A confection consisting of a solid center (such as a piece of fruit, a seed, or a nut) that is coated with sugar.
COMPOTE: (1) Fresh, dried or canned fruits gently cooked in syrup to preserve their shape. A compost may consist of one fruit or a combination of several fruits and be served hot or cold as a dessert or main dish accompaniment. Compotes may be flavored with spices, wines, and/or liqueurs.
(2) a deep bowl, often stemmed, from which such desserts and other foods are usually served.
(3) Any fruits marinated in fruit juice or wine.
COMPRESSED YEAST. See Cake Yeast
CONCH: A saltwater shellfish with a spiral shell. The large muscle of the conch has a fine flavor, but it must be tenderized before cooking.
CONCHIGLIE/CONCHIGLIONI: Both are versions of the same pasta shape: pasta shaped like conch shells, used in many casseroles.
CONDIMENTS: Anything such as a sauce, relish, or seasoning used to eat with or bring out the flavor of food at the table.
CONEY: Name sometimes applied to a frankfurter on a long bun. (see also Frankfurter)
CONEY ISLAND: A Coney Island is a coney topped with a spicy, tomato-meat sauce.
CONFECTION: A name given to a candy or sweetmeat.
CONFECTIONER’S CHOCOLATE (see Decorator’s Chocolate)
CONFECTIONERS’ SUGAR (aka Powdered Sugar): A very finely ground sugar with a small amount of cornstarch added to prevent clumping. It is often sifted to remove lumps. Confectioners’ sugar dissolves more quickly than superfine sugar, however, it doesn’t have crystals with sharp edges, so it is less good for aerating creamed butter and egg foams. It gives a crisper texture to some cookies when used in the batter or dough. It is also used to dust cookies/pastries for decoration. This type of sugar is often labeled XXXX.
CONSERVE: Jamlike spread made of a mixture of fruits, often with raisins and nuts added.
CONSOMME: A clear, strong soup made by boiling meat and bones long and slowly in order to extract their nutritive properties. The soup is boiled down until its volume is reduced by about half. The meat or poultry broth used to make consommé should not be heavily seasoned because the boiling down process intensifies the seasoning. Further reduction of the water content of consommé will result in a product that will gel without added gelatin when chilled. Canned consommé usually contains added gelatin.
CONVERTED RICE: Rice that has been parboiled before milling. Converted rice retains more vitamins and minerals than polished rice but takes slightly longer to cook.
COOKIES: Cookies are small, sweet, flat or slightly raised cakes. The name is from the Dutch word “koekje” a diminutive form of “kock” which means cake. It is said that the first cookies were really tiny test cakes baked to make sure that the oven temperature and the consistency and flavor of the cake batter were just right for baking.
COOKING APPLE: British term for apples like Granny Smith.
COOKING CHOCOLATE (see Bitter Baking Chocolate)
COOL: Let stand at room temperature to reduce the temperature of a food. When a recipe says, “cool quickly” the food should be refrigerated or set in a bowl of ice water to quickly reduce its temperature.
COON CHEESE (cheese): A sharp, aged Cheddar cheese with a dark rind. The interior of coon cheese is yellow in color, crumbly in texture, and sharp in flavor. The patented method for preparing coon cheese involves higher temperatures and humidity than for other Cheddar cheeses.
COPHA: Is a solid fat derived from coconuts. It is fairly saturated and used in recipes where it is melted, combined with other ingredients and left to set.
COQ AU VIN: A popular French chicken dish made with red wine (frequently red Burgundy) and usually cooked with onions, mushrooms, bacon or salt pork, herbs, and seasonings.
COQUILLE: A shell or small dish made in the shape of a shell. Used for baking and serving various fish or meat dishes prepared with a sauce.
CORDIAL: In the US, a synonym for liqueur. In UK, NZ and Australia, a thick syrup (which may or may not contain real fruit) which is diluted to give a non-alcoholic fruit drink.
CORDON BLEU: (1) Sauced meat rolls of veal, ham and cheese (2) The French term for blue ribbon and name of the most renowned classic French cooking school.
CORE: To remove the inedible central portion of certain fruits, using a paring knife or corer.
CORN BREAD: A quick bread made with cornmeal. It is one of the easiest breads to prepare and can be made simply with cornmeal, flour, eggs, milk, shortening, sugar, salt, and a leavening agent, such as baking powder. Some varieties are made without the flour, for example corn pone.
CORN FLOUR: (1) Cornmeal that is ground and sieved until it resembles wheat flour. (2) Corn flour in English cookery is called cornstarch.
CORN MUFFIN (aka Cornmeal Muffin): A simple, quick bread made with cornmeal and baked in individual portions.
CORN OIL: A golden yellow oil extracted from the germ of the corn kernel. It is odorless and flavorless making it useful either as a salad or cooking oil. Corn oil has a high smoke point (the temperature at which fat breaks down), so it is excellent for deep-fat frying and fondue cookery. It is also used in manufacturing margarines.
CORN OYSTER: A fritter made with corn, cooked on a griddle.
CORN PONE: A type of plain, unsweetened corn bread usually made in oval or stick-like shapes. Originally they were made by the Indians who baked them in the ashes of a fire and called them “apones.” Early settlers, however, changed the name and cooked them over the fire. Now, they are most popular in the South. (see Corn Bread)
CORN PUDDING: A custardy vegetable mixture made with fresh or canned corn that is tested for doneness like a baked custard.
CORN RELISH: A tangy side dish made with corn and served as a meat or main dish accompaniment. It often includes other vegetables and may be thickened slightly. Sometimes corn relish has a sweet-sour flavor.
CORN STICK: A corn bread-type mixture that is baked in special heavy metal pans which are shaped like ears of corn.
CORN SUGAR: A granulated sugar derived from cornstarch which is broken down by acids or enzymes into sugar, then purified and dried. It is also referred to as glucose and has less sweetening power than regular sugar.
CORN SYRUP, DARK: (aka Dark Karo Syrup) Is dark corn syrup, refiner’s (cane) syrup, caramel flavor, salt, caramel color and a preservative. It’s flavor is stronger than light corn syrup.
CORN SYRUP, LIGHT: (aka Karo Syrup) Is a sweetener made from corn that has little flavor of its own and combines well with other flavors. The kind available in the grocery store is about 25 percent water. The remainder is glucose, high-fructose corn syrup, salt and vanilla. Glucose is hygroscopic, or moisture retaining; baked goods made with corn syrup will stay moist longer.
CORNED: The process of preserving foods in a salt brine solution or with coarse salt. It was originally used as a method of storing meat without refrigeration.
CORNED BEEF: The brisket, plate or round of beef cured or pickled in a strong salt brine. All bones and extra fat are removed from the cut of meat before it is cured. The brine can either be pumped into the meat or the meat can be soaked in the brine. Other ingredients in the brine include sugar, which adds flavor, and salts called nitrates and nitrites, which affect the color of the meat. Some corned beef is grayish brown in color because nitrates were not used in the processing. Other pieces of corned beef are dark red due to the action of the nitrates. Unlike other meats that are cured, for example, ham or picnic, corned beef is not smoked. (see also Corned Beef Brisket)
CORNED BEEF BRISKET (beef) Is boneless and the surface fat is removed. Then the cut is cured. Cook in liquid. (see also Corned Beef)
CORNET: (1) A name for the cone-shaped thin, waferlike pastry that is usually filled with a cream mixture. (2) A piece of paper or a thin slice of meat rolled into a cone shape. The paper cones can be used as decorating tubes. Sometimes the pastry cones are referred to as cornucopias.
CORNFLAKES: A crisp, ready-to-eat cereal made from milled corn. In the processing, sugar, salt and malt flavoring are combined with the corn The mixture is cooked and then rolled into flakes under many tons of pressure. At this point, the flakes are toasted at a high temperature for a very short period of time.
CORNISH GAME HEN (aka Rock Cornish Game Hen) Despite the name, it is simple a chicken – the smallest and youngest type of chicken you can purchase. Called a hen, though it can be of either sex.
CORNISH PASTY: A main dish turnover filled with seasoned ground meat or meat cubes and various vegetables. One of the vegetables most often included in the flaky, pastrylike crust is potatoes. The pasty is baked in the oven and can be eaten with the fingers, either hot or cold. This particular pasty derives its name from the town in England, named Cornwall, where it originated.
CORNMEAL (aka Indian Meal): Most of the cornmeal you find on the grocer’s shelf is made in large mills and is degermed and hulled. There are a number of gristmills that still mill the whole kernel, including the germ (stone-ground) . Like whole wheat flour, the oils in the germ are subject to rancidity so need to be consumed fairly quickly. The whole kernel meals are much more interesting and have much more flavor and texture than the large production ones (which are ground between steel rollers). Like any nonwheat grain, it contains no gluten so needs some wheat to hold it together in a bread or muffin or cake.
CORNMEAL FLOUR: British term for cornmeal.
CORNMEAL MUFFIN (see Corn Muffin)
CORNSTARCH: A more refined part of the starchy endosperm of the corn kernel, milled until it’s essentially a powder. It is used primarily as a thickening agent, although a small amount can be added to wheat flour to temper its gluten producing ability (essentially lower its protein.) Cornstarch is almost pure starch. It has twice the thickening power of flour. Is used to thicken sauces and puddings when a translucent product is desired.
CORNUCOPIAS: A container shaped like a horn or cone .A cornucopia made of pastry and filled with whipped cream makes an unusual dessert. (see also Cornet)
CORVINA (fish) Suitable for poaching, steaming, baking, broiling, grilling, frying.
COTTAGE CHEESE: Is made from low-fat pasteurized milk that has been treated with a bacterial starter that increases its acidity and precipitates the milk proteins and fats from the whey. The resulting curds are drained to produce a loose solid we know as cottage cheese, available with a variety of fat contents, but none greater than that of whole milk. It has a slightly acidic, yet delicate flavor. If the cheese is drained longer, the result is firmer and is called “Pot Cheese.” Pressed of the remaining moisture, so it becomes drier and crumbly, it’s called “Farmer Cheese”. There is also a version of this that is aged and thus more flavorful.
COTTAGE FRIES/COTTAGE FRIED POTATOSE (see Home Fries)
COTTAGE PUDDING: A pudding of plain cake topped with a sauce. It usually consists of yellow cake covered with a fruit or hard sauce.
COTTO SALAMI (sausage): Pork and beef sausage seasoned with garlic and whole peppercorns.
COTTONSEED OIL: A clear, yellow oil with a nutlike odor extracted from the seed of cotton plants. After the oil has been removed from the seed, it must be refined. This process yields a pure, bland oil.
COULIS: A thick sauce or soup made from the juices which come from meat, fish, or poultry during cooking. These are strained and thickened to make the coulis. It can also be made with a meat or fish puree rather than the juice.
COUNTRY-STYLE HAM (pork) Specially cured and aged hams. Developed by the early settlers as a way to keep meat during hot summer months without refrigeration. Country-style hams are processed in much the same way as Smithfield and Virginia-style hams with curing, smoking and hanging. Country-style hams need slow cooking. They must be scrubbed or trimmed, soaked, and simmered before browning in the oven and glazing.
COUNTRY-STYLE RIBS (pork) From the cut of pork known as “Blade End.” (see Blade End)
COURGETTE(S): British term for zucchini.
COURT BOUILLON: (1) A highly seasoned broth made with water and meat, fish or vegetables, and seasonings. (2) Seasoned liquid in which fish or shellfish can be poached.
COUSCOUS: This staple of the Moroccan diet is made from durum-wheat semolina mixed with smaller quantities of either durum wheat flour or a soft-wheat flour, salt and water.
COUVERTURE CHOCOLATE (see Coating Chocolate)
COVERED STONE BAKER: Produces extra-crisp hearth-style loaves. Shaped to hold round or baguette loaves, a covered stone baker will draw moisture from the bread as it bakes, producing a crunchy bottom crust. In addition, while that moisture is drawn off during the initial part of baking, it collects as steam inside the covered pan, keeping the bread’s upper crust soft, so that it can rise to its fullest. Once the steam has dissipated into the oven, the upper crust becomes crisp as well.
CRAB BOIL: A blend of spices also called Shrimp Spice (see also Shrimp Spice)
CRAB LOUIS: An elaborate main-dish salad. It consists of a bed of lettuce, lumps of crab meat, wedges of hard-cooked eggs, ripe olives, and tomato quarters. A Louis dressing made of mayonnaise, chili sauce, and lemon tops the salad.
CRACKED WHEAT: The whole wheat berry cracked into pieces.
CRACKER MEAL: The commercial name for fine, unsweetened cracker crumbs.
CRACKING BREAD: Cornbread baked with chopped cracklings added, or in which crisp cracklings are used as shortening.
CRACKLINGS: (1) A crisp bit of tissue that remains after fresh pork fat has been rendered into lard. (2) The crunchy, well-browned fat on roast pork.
CRAPPIE (fish) A freshwater fish of the sunfish family, native only to the US. The flesh of the crappie is tender, white and flavorful. These fish are excellent for panfrying. Suitable for broiling, grilling, frying.
CRAWDAD: A colloquial name in the US for crayfish or crawfish (see Crayfish/Crawfish)
CRAYFISH/CRAWFISH (aka Crawdad) Several varieties of shellfish which resemble the lobster but are only distantly related to it. The larger varieties are also known as spiny lobster and rock lobster. The flavor of all varieties resembles that of lobster, and the meat can be used just as lobster would be in sauced dishes.
CRAZY PUDDING: A name given to pudding cakes which look like cake batter when they go into the oven, but create a sauce during baking. (see also Pudding Cake)
CREAM (1): Creams, like milk, are pastueruzed and it’s difficult to find them not ultrapasteurized. The least processed cream will have better flavor and will whip more easily. American Creams go from “light” (20.6 percent fat), to “whipping” (31.3 percent fat), to “heavy” (about 37.6 percent fat). Because cream is halfway between milk and butter, it endows baked goods with the attributes of both: richness, tenderness, and wonderful flavor.
The British embrace cream more warmly than do we. A single cream (minimum 18 percent fat) is essentially like our light cream; from there, they move up to whipping cream (minimum 35 percent fat), which is closer to our heavy cream and where we stop in the cream department. They then go on to double cream (minimum 48 percent fat), and finally soar to clotted cream, which can come in between 55 percent and 60 percent fat. Butter in either country is about 81 percent fat. In both countries there is ultrapasteurized cream that is extra-high-heat treated so its shelf life is longer. Because heat destroys the native bacteria and enzymes in the cream that will naturally ferment them, they can never develop the flavors that untreated creams can. This makes them safe, but not nearly as interesting.
CREAM/CREAMING (2): To soften a fat, especially butter, by beating it at room temperature. Butter and flour or butter and sugar are often creamed together, to make a smooth, soft paste. Creaming is responsible for creating the texture of cookies, cakes and some muffins. Sugar and fat are beaten together to form and capture air bubbles, when the sugar crystals cut into fat molecules to make an air pocket. When you first start beating sugar and fat together, the mixture is thick and somewhat lumpy. As you continue to beat, the mixture becomes creamier in texture, more uniform, and lighter in color as air is beaten in.
CREAM CHEESE (American): A soft, unripened cheese made from light cream. Is made from cream with at least 33 percent butterfat and treated with a live culture to separate the curds from the whey. Once the whey has been removed, the resulting cheese is 90 percent fat in terms of calories. In some brands there are other ingredients added to stabilize it and increase its shelf life. (see also Light Cream Cheese, Whipped Cream Cheese and Neufchatel Cheese.)
CREAM HAVARTI (cheese). From Denmark and elsewhere. Cream-enriched; 60 percent fat. Loaf or wheel shaped. Semisoft; buttery, often enlivened with caraway seeds.
CREAM MINT: Small, delicately flavored fondant patties, often softly colored as a key to flavor. Peppermint, lemon, wintergreen, lime, orange and cinnamon are common flavorings used for these candies.
CREAM OF TARTAR: A natural fruit acid (the potassium salt of tartaric acid) that accumulates on the inside of wine casks as the wine matures. It’s one of the ingredients that, along with baking soda, goes into baking powder. Cream of tartar is often used to stabilize meringue, as its acid helps strengthen the proteins in the egg white, allowing them to trap more air as they’re beaten, and reduces the risk of overbeating.
CREAM OF WHEAT (see Farina)
CREAM PIE: A single-crust, cream-filled pie, often topped with a meringue.
CREAM PUFF: light, hollow puff filled with a sweet, savory filling. Although classed as a pastry, cream puffs are quite different from other types of pastry. They contain a large proportion of fat and eggs and are leavened by steam. The fat is responsible for the tenderness of cream puffs, and the eggs help to form the shell of the puff structure.
CREAM RYE FLOUR: Rye flour ground from a larger percentage of the endosperm, moving nearer the seed coat.
CREAM SAUCE: A thick sauce made with cream or milk, flour, butter or margarine, and seasonings. It has the consistency of a standard, medium white sauce. Cream sauce is served over vegetables, eggs, fish and poultry.
CREAM SODA: A soft drink made with carbonated water. Vanilla and caramel give flavor and a brown color to the drink.
CREAM SOUP: A soup similar to thin white sauce with vegetable juice, vegetable pulp, or broth from meat, fish or poultry substituted for part or all of the milk.
CREAMED FOOD: Food served in a white sauce made with milk or a combination of milk and cream. Meat, fish, and poultry are often prepared in this manner and served over toast, noodles or rice. Vegetables may also be served creamed over toast or as a main dish accompaniment.
CRÈME BRULEE: A dessert of baked custard topped with caramelized sugar or a caramel sauce. Crème brulee is a contrast of flavors and textures – rich, creamy custard covered with a brittle, slightly bitter crust of burnt sugar.
CRÈME DE CACAO: A chocolate-flavored liqueur.
CRÈME DE CAFÉ: A coffee-flavored liqueur.
CRÈME FRAICHE: (1) Fresh cream that has been allowed to thicken naturally but not to sour, used as a topping and in recipes in place of sweet cream or sour cream. (2) A delicious French version of our Sour Cream. It is a naturally cultured cream (containing active cultures) that become thick and develops a wonderful flavor, delicious on fresh fruit as it’s used in France. It is also called for in some cream pie recipes. Though now usually available at the market, crème fraiche is easy to make at home. Pour 2 cups of heavy cream (not ultrapasteurized works best) into a jar and add 2 tablespoons of buttermilk. Cover loosely with foil or waxed paper and set aside at room temperature (60 – 85 degrees F) for 24 – 48 hours, until the mixture thickens a bit and becomes pleasantly tangy. Store in the refrigerator for up to one week.
CREOLE: A dish made with tomatoes and peppers; usually served over rice.
CREPES: Thin, delicate pancakes.
CREPES SUZETTE: An exquisite dessert made of thin pancakes with an orange-flavored sauce or filling. Crepes Suzette is usually flamed with a liqueur or brandy when served.
CRESCENT/CRESCENT ROLLS: A bun, roll, or cookie in the shape of a semicircle, tapering to points at each end. Crescent rolls are also referred to as butterhorns and croissants. Rich, flaky, French yeast rolls shaped like crescents. Croissant is the French word for Crescent. The flaky texture is produced by rolling and rerolling the fresh dough, layered with chilled butter. Each layer separates slightly as the rolls bake, producing their characteristic light consistency.
CRIMP: To seal the edges of a two-crust pie either by pinching them at intervals with the fingers or by pressing them together with the tines of a fork.
CRINKLE: A shaped cookie that has a crackled top.
CRISP: TO make firm. Leafy vegetables, such as lettuce, are rinsed in water and then chilled. Dry food, such as bread and crackers, are heated in the oven.
CRISP-TENDER: Cooked until tender enough to be pierced by a fork but still form to the bite.
CROAKER (fish) A small, saltwater fish with lean flesh. Suitable for poaching, steaming, baking, broiling, grilling, frying.
CROISSANT (see CRESCENT/CRESCENT ROLLS)
CROQUETTE: Minced food, shaped like a ball, patty, cone, or log, bound with a heavy sauce, breaded, and fried. A mixture of chopped or minced food, usually shaped as a cone or ball, coated with egg and crumbs, then deep-fried. They have a brown crust and a tender, moist interior.
CROSSCUT SHANKS (see Shank Crosscuts)
CROSS-RIB ROAST (beef) From the cut of beef known as “chuck”. (see Chuck)
CROUSTADE: A term used for a shell or container of toasted bread, shaped rice or pasta, or mashed potatoes. It may be baked or fried, then filled with various creamed meat, seafood, vegetable or hors d’oeuvres mixtures.
CROUTE: Toasted bread cases used for appetizer and dessert fillings.
CROUTONS: Cubes of bread, toasted or fried, served with soups, salads or other foods.
CROWN ROAST: (1) A roast shaped like a crown and made by sewing rib sections of lamb, pork, or veal in a circle. The ends of the ribs are “Frenched”; that is, a uniform amount of meat (usually one inch) is removed from each rib end. (2) British term for rack of lamb.
CRUDITES: An assortment of raw vegetables (sliced carrots, celery, mushrooms, broccoli flowerets, cauliflower flowerets, and so on) served as an hors d'oeuvre often accompanied by a dip.
CRULLER: A twisted or oval-shaped sweet cake made of rolled dough and fat, then deep fried. A sister to the doughnut, the name cruller comes from the Dutch word “krulle” meaning “twisted cake.” Crullers fried in deep fat swell into golden puffy cakes. Granulated sugar or powdered sugar is sprinkled on the cooked cake as a final step to making sweet crullers.
CRUMB: To break into small pieces. Fresh bread crumbs are made by pulling a piece of fresh bread into small, soft particles. Stale bread crumbs are made with dried-out bread by crushing with a rolling pin or in a blender. Refrigerate stale crumbs and use to coat foods.
CRUMBLE: (1) A desert, such as a fruit crisp, topped with a crumbly mixture of flour, shortening, and sugar. The topping bakes to a crisp texture. (2) To break a food into small irregular-sized pieces.
CRUMPET: A soft-textured, unsweetened, English tea or breakfast bread. Once a home-baked delight, now crumpets are produced commercially. The batter, composed of flour, milk, butter, egg, salt, and yeast, is poured into metal rings and baked on a griddle rather than in the oven. The baked crumpets are split and toasted before being served. Butter and jam are standard accompaniments. Although similar to English muffins, crumpets are softer in texture and are identified by large surface holes that develop during baking.
CRUSH: To pulverize by rolling with a rolling pin until the consistency of coarse powder. Fruits are usually crushed by mashing with a potato masher until they lose their shape.
CRUSTACEAN: Shellfish such as shrimp, lobster, and crab, with a segmented body covered by a crusty outer skeleton.
CRYSTAL SUGAR (see Sanding Sugar & Pearl Sugar)
CRYSTALLINE CANDY: Crystalline or creamy candies are one type of candy. In this group, the sugar dissolves completely and then, under certain conditions, crystallizes. The ideal crystalline candy is made up of many small crystals that are too small to be felt on the tongue. Instead, they give a creamy feeling to the taste. If the crystals are allowed to become large, the candy would be grainy and undesirable. The size of the crystals depends on the ingredients, the amount of cooking, and the conditions of beating after cooking. There are several basic kinds of candies included in the crystalline category. Fondant is probably the simplest. Although fudge is similar to fondant in its basic ingredients, it also has added ingredients that interfere with crystallization. Penuche is another name for brown sugar fudge and is very similar to the standard fudge. Divinity is also a crystalline candy, but since egg whites are used, it’s different from the other types. (see also Noncrystalline Candy)
CRYSTALLIZE: The action by which syrups and jams “sugar” or form crystals as they cool or dry out. Controlling the size and number of crystals is an important factor in successful candy making, particularly when making fudge or fondant varieties. Crystallized ginger and candied orange peel are examples of foods preserved by allowing sugar crystals to coat the outside surface of the food.
CUBE: (1) To cut the surface of meat (as for cubed steak) in a checkered pattern to increase tenderness by breaking tough meat fibers. (2) To cut food into chunks with equal square sides.
CUBED PORK (pork) From the cut of pork called “Boston Shoulder.” (see Boston Shoulder)
CUBED STEAK (beef) (aka Minute Steak) A boneless cut of beef, usually from the round or soiling tip, which has been tenderized by a machine that breaks up connective tissue in the meat. The machine was originally called a cubing machine; hence, the name of the steak. From the cut of beef called “Round.” (see Round)
CULTURED MILK: Buttermilk
CUMBERLAND SAUCE: A thickened sauce of English origin that is served with ham or game meats. Standard flavorings include currant jelly, red wine, orange peel and juice. Flavor is peaked by ginger, dry mustard, cayenne, or lemon juice.
CUPCAKE: A small, individual cake baked in a muffin pan, a paper bake cup supported by a muffin pan, or a small custard cup.
CURACAO: Orange flavored liqueur.
CURD: The semisolid mass which results from the coagulation of milk protein. A curd is formed when milk sours or when an acid or enzyme is added. The curd, used in cheese, separates from the whey.
CURDLE: To clot or coagulate (particularly when speaking of milk, cream, and such sauces as cream sauces and Hollandaise). To cause the formation of a curd. The curdling of milk is the first step in the making of cheese. In cooking, curdling is undesirable and occurs when milk or sour cream is heated to too high a temperature. Curdling occurs frequently when acid foods are combined with milk, as in the preparation of tomato soup. To prevent curdling, slowly add the acid food to the milk, stirring constantly.
CURED: To preserve food by one of many special processes. Meat and fish may be cured by soaking them in a brine solution, or by salting, drying or smoking. Cheese is often cured by injecting or spraying with a mold culture. Curing imparts a characteristic flavor and texture to a food, depending upon the curing ingredients and whether the cure is light or heavy.
CURRY POWDER: A ground blend of spices used as seasoning to impart the characteristic flavor of Indian curry cookery. Sometimes, 16 or more spices are used in making curry powder.
CUSK (fish) An edible saltwater fish belonging to the cod family. Fresh cusk is prepared in the same was as cod or haddock. Suitable for poaching, steaming, braising, stewing, baking, broiling, grilling, frying.
CUSTARD: An egg and milk mixture in which the egg acts as a thickening agent during cooking. If sweetened and flavored, the mixture is served as a dessert. If unsweetened, it is used as a main dish with meat, cheese, or vegetables added.
CUT IN, TO: To incorporate by cutting or chopping motions, as in cutting shortening into flour for pastry. To distribute solid fat in flour or a flour mixture with a pastry blender or 2 knives used scissors fashion, until the flour-coated fat particles are of the desired size. (see also Cutting Butter into Flour)
CUTLET (1) (pork) From the cut of pork called “Sirloin.” (see Sirloin – pork)
CUTLET (2) (a) A thin slice of meat, especially veal, mutton, or pork cut from the leg and cooked by broiling or frying. Formerly a cutlet was cut from the rib section of the animal. (b) A flat croquette made of minced meat or fish, shaped to resemble a meat cutlet.
CUTLETS: British term for chops
CUTTING BUTTER INTO FLOUR: The technique combines fat and flour in a way that preserves irregular-size pieces of butter in the mixture. When these shards of butter melt during baking, they create a flaky, tender piecrust, cookie or scone. Cutting in can be accomplished with your fingers, a pastry fork, two knives, a pastry blender, a mixer or food processor (pulsed gently). Leave the biggest pieces of butter larger than you are tempted to (about the size of your thumbnail – honest), they create a divine flake.
CUTTLEFISH: A 10-armed saltwater mollusk similar to squid or octopus. It differs from them by having a calcified internal shell called the cuttlebone. The meat is edible only after being made sufficiently tender by beating. It is then cooked like octopus.
CYDER: The British spelling for the alcoholic beverage, cider.
DAB (fish) The name of a flatfish related to the flounder family. Dabs are lean fish with a distinctive flavor and a delicate texture. The flesh tastes slightly sweet but is not oily. A comparatively thick layer of flesh on either side of the backbone is delightfully free from bones. Dabs can be panfried. Suitable for poaching, steaming, baking, broiling, grilling, frying.
DACE: A small silvery fresh-water fish belonging to the carp family. Dace flesh is tough but completely edible. These fish are usually fried in the same way as are smelts.
DAFFODIL CAKE: A light and delicate foam-type cake that was originally a combination of angel food (made with egg whites) and sponge cake (made with egg yolks). Daffodil cake takes its name from the attractive intermingling of white and yellow colors throughout the cake.
DAIRY SOUR CREAM (see Sour Cream)
DAMPF NOODLE: A yeast dumpling served with stewed fruit, jam or a sauce. These German dumplings, or dampfnudeln, are shaped from dough which has been enriched with sugar, eggs and butter. The small, round biscuitlike balls are placed in a baking dish and allowed to rise. They are parboiled (boiled for a short time; not cooked completely) in milk, then steamed and browned in the oven. These dumplings can be arranged on a heated platter or individual serving dishes with a sauce spooned over them. Sauce suggestions include hot vanilla sauce, caramel, or dried fruit sauce.
DAMPFNUDELN (see Dampf Noodle)
DANBO (cheese) From Denmark and elsewhere. Wheel shaped. Firm; mild Emmentaler-like flavor enlivened with caraway seeds.
DANISH BLUE CHEESE (cheese) A pungent, blue-veined mold-ripened cheese made with homogenized milk, very rich in cream. Danish Blue Cheese can be recognized by its off-white color with blue green mold and a buttery paste consistency. This cheese was invented in 1914 by a Danish cheesemaker, Marius Boel, who produced a mold on a barley bread baked for that purpose. The rich, creamy milk from which Danish Blue Cheese is made accounts for its buttery consistency. Roquefort, Norwegian, and other domestic blues contain less fat than the buttery Danish Blue. The liberal number of penlike blue vein markings make this rich-flavored cheese look like a delicate work of art. The cheeses made for local Danish consumption are lower in cream content, even more densely veined, and are sharper in flavor with a slight peppermint taste.
DANISH HAM: An imported specialty ham. These boneless, fully cooked hams are packed in can or packages. These hams come from animals that have been fed on a milk and train diet, the reason for the tender, succulent, juicy meat.
DANISH PASTRY: Traditional Danish sweet, buttery-rich, yeast-raised rolls and coffee cakes. Dough is spread with chilled butter or margarine and folded into three layers and rolled. The technique is similar to puff pastry. Fillings of dried fruit, jelly, or soft cheese are placed in the center. Delightful individual pastries or masterfully shaped large, holiday breads can be formed from the rich dough. As part of the cooking process, the delicate pastries are sometimes put into a preheated hot oven, which is reduced quickly to moderate to bake evenly.
DARJEELING (tea) A black Indian tea grown in the foothills of the Himalayas; the penetrating flavor is suggestive of muscat grapes. Considered to be India’s finest tea, its pungent distinctive flavor permeates the flavor of other teas. This black tea is blended into many American tea brands for that reason. Prized as a “straight” brew, Darjeeling tea produces an attractive, handsome reddish color when brewed.
DARK RYE FLOUR: Rye flour ground from the outside of the endosperm, after the white and cream rye have been removed. It is dark because it contains the greatest amount of ash, not because it is a whole-grain flour.
DARK SESAME OIL (see Roasted Sesame Oil)
DECAFFEINATED COFFEE: Regular, instant or freeze-dried coffee from which almost all caffeine has been extracted.
DECORETTE: This is the overall term for the tiny candies used to garnish cakes and cookies, such as chocolate shot, silver and gold dragees and varicolored dots, shreds and assorted shapes.
DECORATOR’S CHOCOLATE: Decorator’s Chocolate or confectioner’s chocolate isn’t really chocolate at all, but a short of chocolate flavored candy used for things such as covering strawberries. It was created to melt easily and harden quickly, but it isn’t chocolate. If you want quick and easy, use decorator’s chocolate. If you want the real thing, use real chocolate and patience.
DEEP FAT FRY (see Deep Fry)
DEEP FRY (aka Deep Fat Fry, French Fry): to cook in a deep kettle, in enough fat to cover or float food.
DEEP-DISH PIE: A one-crust pie (top crust only) with sliced, diced, or whole fruit filling. The sweetened, spiced fruit is placed in a deep pie pan, shallow baking pan, or individual dishes and then covered with pastry. A deep-dish pie is somewhat like a fruit cobbler made with a pastry rather than a biscuit crust.
DEGLAZE: Adding liquid to a roasting pan after meat and fat have been removed to loosen adhering meat bits. Wine, soup stock, or other liquid is used to remove the succulent browned particles so that they can add flavor to a gravy or sauce.
DEGREASE: To remove fat from the surface of stews, soups, or stock. Usually, the latter is allowed to cool in the refrigerator, so that fat hardens and is easily removed.
DELMONICO ROAST (see Rib Eye Roast)
DELMONICO STEAK (see Rib Eye Steak)
DEMERARA SUGAR: A brown sugar, but each grain is kind of separate. Made from partially refined crystals that still include molasses. Demerara sugar typically refers to the very coarse sugar originally from the Demerara region of Guyana; it is the sugar that fine restaurants often serve with coffee. Great for caramelizing on top of crème brulee. If you have a Caribbean store in your neighborhood, their brown sugar is what you want. But you can substitute light brown sugar for it.
DEMI-GLAZE: A French term for a brown sauce simmered slowly to reduce its volume and concentrate its flavor. Flavored with wine, it is used as a base in making other sauces.
DEMI-SEL CHEESE (cheese): A soft, creamy, lightly salted cream cheese made in Normandy, France. The fragile cheese is consumed where it is made because it is so highly perishable.
DEMITASSE: small cup (literally, "half cup") of coffee, usually served after dinner. Demitasse was traditionally served black, but cream and sugar are now acceptable additions.
DESSICATED COCONUT: Dried coconut shreds. In the US, coconut is usually sold sweetened. This is not so common in other countries.
DEVIL, TO: To prepare with hot seasoning sauce. To highly season with spices or condiments such as Worcestershire and mustard.
DEVILED HAM: A canned mixture of ground or minced fully cooked ham and seasonings. Deviled ham makes a convenient sandwich spread or it can be the basis for appetizers and main dishes.
DEVIL’S FOOD CAKE: A light-textured chocolate cake with a deep mahogany color. The name seems to have been attached to this cake in order to contest its dark chocolate color with the delicate whiteness of an angel food cake. Devil’s food cake differs from regular chocolate cake in that it contains more baking soda and has a more pronounced chocolate flavor and a darker chocolate color.
DEVONSHIRE CREAM (see Clotted Cream)
DEXTROSE: (aka Glucose, Fruit Sugar) A simple sugar that is found widely in fruits, honey, and some vegetables. Dextrose may be called glucose or fruit sugar interchangeably. Dextrose is only about ¾ as sweet as table sugar. Because it is easy to digest, dextrose is used for intravenous feeding.
DIASTATIC MALT: Grain that has been sprouted, slowly dried at relatively low temperatures, and then ground into a powder. When the grain begins to sprout, there is a rise in the level of enzyme activity that begins to break down the starch in the endosperm into simple sugars that the new seedling can feed on. This is primarily maltose, thus the name “malt.” By allowing the grain to begin to sprout, then drying it at low temperatures, and finally grinding it, the enzymes are not destroyed. Once the enzymes are in some kid of wet medium, they become active again and continue to turn available starch to sugar. This sugar, intended for a new grain seedling, can also create a fine food for yeast, which in turn can be used for making either beer or bread. (see also Non-Diastatic Malt)
DICE: To cut into cubes, about 1/4 inch in size.
DIGESTIVE BISCUITS: Almost the same as US graham crackers.
DIJON MUSTARD: A prepared mustard, originally made in Dijon, France, seasoned with spices, vinegar and white wine.
DIP: (1) Immersing food in a liquid or in a dry mixture, such as flour (2) Savory soft or semi-liquid food mixtures into which crisp crackers, potato chips, raw vegetables or special snack foods are dipped.
DISJOINT: To cut meat into serving pieces by separating at the joints.
DISSOLVE: To disperse a dry substance in a liquid to form a solution.
DISTILLED WATER: Purified water made by condensing the steam of boiling water. The vapor is condensed into pure water and has a flat taste due to the absence of air and natural chemical salts. The distilled product can be aerated to remove this flat taste for drinking purposes.
DIVAN: A recipe style created in a New York restaurant for a luscious, baked dish of chicken breasts, broccoli, and a rich, creamy sauce. The name is now given to similar mixtures with meats used instead of chicken breasts, such as veal or ham. It closely resembles a casserole.
DIVINITY (aka Divinity Fudge) (see also Crystalline Candy) A fudgelike candy made with corn syrup, sugar, and water cooked to the hard-ball stage and then beaten into stiff-peaked egg whites. Divinity, is classified as a crystalline candy but is different from most crystalline candies because it contains egg whites. The candy is very similar to nougat which contains almonds and honey although nougat is heavier than divinity.
DIVINITY FUDGE (see Divinity)
DOCKING: (1) Scoring or puncturing the surface of dough to permit expansion of gases, called “oven spring,” while baking. (2) Pricking holes in a “short” dough (one that’s high in fat and has a flaky or crisp texture after cooking) helps to vent the steam created in the oven during baking. you can use a fork or a dough docker to prick small holes all over the surface of the dough. By venting the steam, docking keeps the dough from billowing or heaving as it bakes. It’s an important step for crisp crusts, cookies or crackers.
DOGFISH (fish) Suitable for braising, stewing, baking, broiling, grilling.
DOLLARFISH (see Butterfish)
DOLLOP: A scoop of soft food, such as whipped cream.
DOMESTIC YEAST: Domestic yeast is wild yeast that’s been captured and “domesticated” by a yeast manufacturer. Each yeast manufacturer works with basically the same strain of yeast, Saccharomyces cerevisiae; but how each cultivates the yeast to produce a final product is what differentiates the different yeasts produced by different companies.
DONAX: Clams
DOT: To scatter small bits of butter over top of a food.
DOUBLE-ACTING BAKING POWDER: (most Baking Powder on the market today is double-acting). (1) It means that its reaction occurs in two stages, using two different acids. One acid reacts very quickly and, when combined with a liquid, helps to aerate the batter. The second acid is slower acting, and begins to release carbon dioxide only when heated. This one-two kick is an advantage for several reasons. It gives the baker more timing flexibility; items such as baking powder biscuits can be made ahead, then refrigerated before being baked, and still have some chemical kick left by the time they go into the oven. Since double-acting baking powder includes a perfectly balanced amount of acid and soda, you don’t need to worry about a soapy aftertaste (see Baking Soda) as long as the baking powder is evenly distributed. (2) This is a combination of baking soda and two powdered acids, along with a small amount of starch to absorb moisture in the air that would make the mixture clump. One of these acids, sodium aluminum sulfate, can add a bitter flavor to baked goods. Some bakers prefer aluminum-free baking powder, such as Rumford’s, available at natural food stores and many supermarkets. There is no difference in rising power between the non-aluminum and regular brands.
DOUBLE CONSOMME: (1) A consommé that has been cooked down to concentrate and strengthen its flavor. (2) A standard consommé to which bouillon cubes are added. Canned condensed consommé, if left undiluted, may also be used as a double consommé.
DOUBLE CREAM (British): A rich cream with a minimum butterfat content of 48 percent.
DOUBLE CRÈME CHEESE (cheese) : A rich, soft, cheese produced in France. Several varieties of double crèmes are made in different areas of France. All are high in milk fat – a 60 percent concentration by law. These high-fat cheeses are made by adding cream before and after the whey is removed from the milk. Double crèmes may be purchased in the fresh or ripened form. Except for their double richness and prominent tangy taste, the fresh double crème varieties are very similar to American Cream Cheese Cured or ripened double crèmes undergo more processing than do the fresh cheeses. They are brushed with special molds and then allowed to ripen from exterior to interior. This ripening action takes from 10 days to 2 weeks. The resulting products are again rich and tangy in taste but are heavier in texture, somewhat reminiscent of rich cheesecake. Because of the increased milk fat present, double crème cheeses deteriorate rapidly even with refrigeration. For this reason, only a few varieties are available in the US, frequently only at specialty cheese shops or delicatessens. Be very careful when selecting double crèmes. First, choose a reputable store. Second, check the wrapping; it should look clean and fresh, not brown and sticky. Third, check for odor. A strong odor indicates that the cheese is old.
DOUBLE GLOUCESTER CHEESE: (cheese) A hard, satiny cheese. Golden in color and mellow, but slightly piquant in flavor, double Gloucester cheese was originally made from the rich milk of Gloucester cows only. Double Gloucester is a centuries-old English favorite formed into large circles called millstones. These millstones are thick and heavy, and are aged six months to one year. (Regular Gloucester is made in thinner circles that are aged six weeks.). The millstones are cut generally into small wedges for retail sale. (see also Gloucester Cheese)
DOUGH: Basic mixture of flour and a liquid, kneaded.
DOUGHNUT: Small, individual sweet cakes leavened with baking powder or yeast and cooked by deep fat frying or baking. They are often dusted with sugar, glazed with a sweet icing, or filled.
DRAIN: TO remove liquid, usually by allowing food to go through a colander or strainer until the liquid has dripped off, as when draining spaghetti. Or by tipping pan and holding lid in place so that just the liquid is poured off.
DRAW: To remove the entrails from poultry, game or fish.
DRAWN BUTTER: (1) Melted butter (2) Clarified butter with seasonings added.
DREDGE: To sprinkle, dust, or cover food with a dry ingredient such as flour, cornmeal, etc.
DRESS: (1) To mix salad or other food with dressing or sauce, (2) To clean poultry, game, or fish for cooking.
DRESSING: (1) A flavorful sauce-type topping, most often cold, used for salads, fruits and meats. (2) A seasoned stuffing of food, such as bread, rice or potatoes, mixed with diced vegetables or fruits and used to fill the cavity of meat, poultry, or hollowed-out fruits and vegetables.
DRIED BEEF (see Chipped Beef)
DRIPPINGS: Juices and browned particles that collect in the bottom of the pan in which meat or poultry has been roasted; used to enrich and flavor sauces and gravies.
DRIZZLE: To pour liquid such as melted butter over food in a thin stream.
DROP BISCUIT: Biscuit baked from standard biscuit dough to which more liquid has been added. The same basic flour, shortening, and milk ingredients are leavened with baking powder or baking soda as for standard biscuits. The added liquid gives the biscuit a softer consistency and a spoon is needed to shape it. They are dropped by rounded spoonfuls onto greased baking sheets or into muffin cups.
DROP COOKIES: One of the easiest cookies to stir and bake, drop cookies get their name from the fact that the soft dough is dropped by spoonfuls onto a baking sheet.
DRUM (fish) Suitable for poaching, steaming, baking, broiling, grilling, frying.
DRY HEAT COOKING: This process involves cooking without the addition of moisture. Broil, panbroil, panfry, and roasts are all classified as dry heat cooking methods. Only tender cuts of beef should be cooked in this way since this process does not have the long, slow cooking with moisture which helps to tenderize meat.
DRY MARINADE: is a combination of herbs and spices rubbed into meat, which is then allowed to stand before cooking.
DRY MILK: Whole or skim milk from which the water has been removed. Produced and marketed in three forms: nonfat dry milk, instant nonfat dry milk and dry whole milk. For each dry milk form, the manufacturing process is basically the same, only the products differ.
DRY SALT CURE: The pork is rubbed with a method of salt and sodium nitrate, then refrigerated for up to 7 days per inch of thickness. Retail label: Salted or corned ham; salt pork. Advance preparation: Soak hams in cold water for 6 – 12 hours; parboil them in fresh water for 25 – 30 minutes. Parboil salt pork for 5 minutes.
DU JOUR: A French term often found on menus, referring to the food specialty of the day, such as the soup or dessert of the day.
DUCHESS POTATO: Mashed or pureed potatoes mixed with egg yolks and butter having salt, pepper, and sometimes nutmeg added. The fluffy, light potatoes, developed by the French, can be shaped into many forms. Duchess potatoes can be forced through a pastry tube to pipe the edges of a steak or used as a fish or meat garnish. Decorate a casserole with potato rosettes. Pipe the potatoes onto a baking sheet, making individual servings, then broil them until they are done.
DUCK SAUCE (aka Duk Sauce) A Chinese sweet sauce, similar to chutney, made of fruits and served with roast duck and pork, spareribs and egg roll. More correctly called duk sauce, it has a base of apricots, peaches, or plums with spices, sugar and vinegar added.
DUK SAUCE (see Duck Sauce)
DUMPLING: (1) Light, tender balls of leavened dough steamed or boiled with stews or soups. (2) Pastry-wrapped fruits, often accompanied with a sauce, served as a dessert along with the main course.
DUNGENESS CRAB: A large, reddish crab. These crabs, named for a town in Washington, live along the Pacific coast shores from Mexico to Alaska. They are prized for their rich, tender meat.
DUNLOP CHEESE (cheese): A sweet, rich, firm, white cheese that resembles Cheddar Cheese. At one time Dunlop was regarded as Scotland’s national cheese.
DURUM FLOUR: Made from a variety of hard wheat, durum wheat makes an interesting addition to breads, but it is primarily used to make pasta dough. Brown durum flour is a whole wheat flour using the entire wheat berry, and white durum flour uses just the endosperm. Semolina is the endosperm of durum wheat that has been ground to a granular, sandy texture instead of a fine powder.
DURUM WHEAT: A type of wheat also known as macaroni wheat. Durum is classified as a very hard wheat and is used in making pasta, such as macaroni, spaghetti and noodles.
DUTCH OVEN: A deep, heavy pan with a tight-fitting lid. Dutch ovens come in a wide range of sizes and are made of metals, such as aluminum, cast iron and stainless steel. They may be used either in the oven or on top of the range.
DUTCHED COCOA (see Dutch-Process Cocoa)
DUTCH-PROCESS COCOA: Dutch process cocoa is cocoa which has been specially processed to neutralize the natural acids in the chocolate. It is either neutral or slightly alkaline. Baking powder contains the acid that’s needed for leavening that’s been removed from the cocoa. It is slightly darker and has a much different taste than regular cocoa. Dutch-Process Cocoas are best in cakes and cookies. If you have some cocoa and don’t know whether it’s natural or Dutch-Process, stir some into a little warm water. Add a pinch of baking soda. If the cocoa fizzes and becomes a deeper color, you have natural cocoa. If it doesn’t fizz, it’s been Dutched. Some of the best brands of Dutch-Process Cocoa are Lindt from Switzerland, Valrhona and Poulain from France, and Pernigotti from Italy. Droste cocoa powder from The Netherlands is also quite good and is widely distributed in supermarkets. (see also Black Cocoa)
DUXELLES: A mixture of minced mushrooms, shallots, and seasonings, sauteed and used as a garnish or a flavoring agent in stuffings, etc.
EARL GRAY (tea) A blend of Indian and Chinese black teas flavored with oils from the peel of the bergamot, a small citrus fruit.
ÉCLAIR: An oblong pastry shell with a sweet filling inside and a frosting or glaze over the outside. Eclairs are made from a dough much like cream puff dough. However, éclairs are piped through a pastry tube into finger shape, as well as being dropped from a spoon like a cream puff. The typical éclair has a creamy filling of whipped cream, ice cream, or custard and a chocolate, vanilla or coffee icing.
EDAM (cheese) From Holland and elsewhere. Whole or part-skim milk; minimum 40 percent fat. Loaf or sphere shape; typically encased in red wax. It has a smooth texture with no holes and a light, buttery flavor. Firm; mild when aged 2 months, tangy when aged longer. Edam and Gouda are similar in shape and flavor. However Edam is made partly with skim milk, while Gouda is made entirely with whole milk.
EDGEBONE: The aitchbone or rump bone of an animal.
EEL (fish) A smooth, slender, elongated fish. The rich meat of eels is considered quite a delicacy. Suitable for braising, stewing, baking.
EELPOUT: (fish) Another name for the burbot, a freshwater fish related to the cod.
EGG NOODLE: Pasta made with whole eggs or egg yolks. After cutting in strips ranging from 1/16 of an inch to several inches wide, the noodles are dried.
EGG SAUCE: Any sauce that contains egg, specifically chopped hard-cooked eggs, in a thickened cream sauce.
EGG WHITES, BEATING: Beating egg whites properly is the key to creating certain extra-light cookies, such as meringues or ladyfingers. Three things to remember: The bowl and beaters must be clean and grease-free. Use a stainless-steel, ceramic or glass bowl, not plastic. Egg whites will whip higher if they’re at room temperature before beating.
EGGNOG: A beverage, similar in ingredients to stirred custard, made of eggs, milk, sugar and flavoring. The name is thought to have been coined because the egg-milk mixture was served in a noggin, a small mug with an upright handle. Eggnog, often flavored with sherry, rum, brandy, whiskey, or wine, has become a traditional Christmas drink. Because of its protein value, eggnog is served throughout the year to invalids and people with digestive problems.
EGGS, ADDING ONE AT A TIME: After creaming together butter and sugar, the next ingredient in many cookie & cake recipes is eggs. They should be added one at a time, each one thoroughly beaten in before the next is added, to allow the creamed butter/sugar mixture to most effectively retain its trapped air. Be sure to scrape the sides of the bowl so all the butter/sugar mixture is incorporated.
EGGS BENEDICT: Distinctive egg dish consisting of a toasted English muffin or bread spread with butter and topped with a ham slice and poached egg served with a hollandaise, cheese, or white sauce.
EGGS, SEPARATING: Crack the shell in the middle and use the two halves to pass the yolk from one side to the other, letting the white drip out of the shell and into a bowl.
ELECTION CAKE:
A yeast-raised loaf cake flavored with fruits, spices, and liquor. Originating during the 18th century in Hartford, Connecticut, the highly seasoned cake was often served at town meetings. It soon became known as the Hartford Election Cake. Frugal Colonial homemakers made this cake by combining leftover bread dough with additional spices, fruits and liquors. One of the first foods to be associated with politics, election cake is now used as a coffee bread or dessert.
EMMENTALER (cheese) From Switzerland. Part-skim raw or pasteurized milk. Wheel shaped. Firm texture; cherry-sized holes; mild, nutlike flavor. A high quality cow’s milk is needed to produce Swiss, making it one of the most difficult cheese to make. The sweet-flavored cheese is excellent for cheese dishes and toppings. Similar so-called Swiss cheeses produced worldwide.
EMULSIFY: TO mix two ingredients together that might not normally go together willingly, such as oil and water. This is done by slowly adding one ingredient to the other while vigorously mixing or whisking.
EN PAPILLOTE: Cooked and served in a wrapping of foil or oiled paper. Usually meat or fish is cooked this way.
ENCHILADA: A tortilla, stuffed, rolled, and served in a highly seasoned sauce.
ENDOSPERM: The white starchy part of the wheat grain. It is the remaining part of the wheat berry (minus the bran and germ) that is the food or nutritive source for the growing wheat seedling.
ENGLISH MUFFIN: A small, round yeast bread baked on a griddle. The baked muffins are usually split and toasted, then spread with butter and jam or marmalade. They can also be used under creamed foods in casseroles or other such dishes. These muffins were once sold by street vendors in England; hence, they are called English Muffins.
ENGLISH MUSTARD: A powder made from ground mustard seeds. Before using, this powder is mixed with water, vinegar, or flat beef. The resulting mustard sauce is very hot.
ENRICH: To add vitamins or improvers to flour, also to add ingredients such as sugar, eggs, milk, to dish being prepared.
ENTREE: In the US, the main course of a meal; in other parts of the world, the term denotes a small prepared dish served between main courses at a formal dinner.
EQUAL (see Aspartame)
ESCALLOPE/ESCALLOPED: To bake foods, topped with crumbs, in a cream sauce in a casserole or individual baking dish. At one time the term was used to refer to foods that were served in scallop shells, hence the term escalloped.
ESCARGOT: An edible snail, usually a land snail imported from France and served in the shell.
ESPRESSO: Coffee that is traditionally made by forcing steam through finely ground, dark-roasted coffee in an espresso machine. It is usually served in demitasse cups. Vacuum-packed espresso can be used in regular coffee brewers, and an instant espresso is also available.
ESSENCE (1): Concentrated, oily liquid or extract possessing the smell, taste, nutritive value, or color of some plant or food. The commercial preparation is obtained by distillation or infusion. Jellylike meat essences, such as beef essence, are made from concentrated meat juices and are used to enhance the flavor of dishes such as soups, sauces, stews, and gravies. The rich, essential oils in alcoholic solutions are usually volatile. Essences resemble extracts in that they are flavor additions in concentrated form.
ESSENCE (2): British term for extract.
EULACHON (fish) Suitable for baking, broiling, grilling, frying.
EVAPORATED MILK: Either whole or skim, milk that has had about half the water removed from it. It was developed during the nineteenth century, before refrigerators, as a way to deal with milk’s propensity to “go off.” The high-heat process used in evaporating milk gives it a different flavor than fresh milk, it is also slightly darker in color. It adds richness to baked goods and dishes and can, in some instances, be substituted for cream.
EXTRA-FINE SUGAR: Extra-fine sugar has crystals between granulated and superfine in size, and is the sugar of choice for most bakers.
EXTRACTION RATE: The milling rate of flour, and the amount retained after milling. Wholemeal flour, or wholewheat flour is 100 percent extraction. White flour is 70 percent extraction.
EXTRACTS: (1) Concentrated flavorings secured by boiling or distilling. The condensed flavors are extracted from meats, vegetables, liquids, or seasonings. The degree of evaporation is controlled to produce a liquid extract, such as vanilla, or a solid extract, such as a bouillon cube. The liquid extracts of vanilla, mint, lemon, peppermint, almond, and others are dissolved in an alcohol solution and are volatile. Both liquid and solid extracts are used as flavoring additions. (2) Are made from the essential oils and/or flavoring components of natural ingredients dissolved in alcohol. If you don’t want to use an alcohol-based extract, which is the most common form, there are also glycerin-based extracts that perform the same way with the same intensity of flavor.
EYE-OF-ROUND ROAST (beef) From the cut of beef called “Round.” (see Round) A small egg-shaped muscle. Roast or panfry a high quality cut, otherwise braise.
FANTAN ROLL: Dainty rolls made by stacking long strips of dough and cutting through strips for each roll. The rolls are placed with cut side down in muffin pan and allowed to bake.
FARINA: (aka Cream of Wheat) The granular, center portion of hard wheat kernel from which bran and germ have been removed. The finely ground cereal is sometimes combined with protein splitting enzymes and a salt to cause the particles to swell faster and cook more quickly. Important to check the label when cooking farina. Farina is most often enriched with iron and the various B vitamins. This makes farina valuable as a breakfast cereal and baby food. Because of its bland flavor, farina combines well with other foods to make puddings, muffins, baked desserts, and dumplings.
FARINATA. See Chickpea Flour
FARL: Wedge shape of scones, buns and some hearth breads, a term of Gaelic origin.
FARM CHEESE (see Farmer Cheese)
FARMER CHEESE (cheese) (aka Farm Cheese, Pressed Cheese) A pressed-curd cheese related to cottage cheese. Farmer cheese was originally made in France. Processing methods differ according to location, so all farmer cheese is not the same. The tangy-flavored farmer cheese made in the US cuts smooth without crumbling. (See also Cottage Cheese)
FAT: A class of foods from animal and vegetable sources: in solid form called fat and in liquid form called oil. Fats are a source of essential fatty acids, carrying fat-soluble vitamins and contribute energy in concentrated form.
FATTIGMANN: A Norwegian deep-fat fried Christmas cookie. The name means poor man, and the cookie may be served either plain or with jam or jelly.
FERMENT: Fermentation is fundamental to bread baking, as well as other wonderful foods, such as cheese, yogurt, wine and beer. During fermentation, yeast converts starches and sugars present in the dough into carbon dioxide, as well as alcohol and other acids, giving bread both flavor and rise.
FETA (cheese). From Greece and elsewhere. Sheep’s, goat’s or cow’s milk. Rectangular. Soft, crumbly; tangy, salty flavor.
FETTUCINI (pasta): An Italian specialty made of flat egg noodles, cheese, butter, and sometimes cream. The noodles are made of the same flour paste as spaghetti.
FETTUCINI VERDE (pasta) Spinach is added to the dough mixture turning it a green color.
FILBERTS: Hazelnuts
FILE: A powder made of sassafras leaves and used in Creole cooking for seasoning and thickening foods such as gumbos.
FILLET: (1) Boned flesh or meat removed from fish, poultry or game. (2) The process of removing meat from bones of fish, poultry or game. The word is often confused with “filet” which refers to the French delicacy, filet mignon.
FILET MIGNON (beef) : A small, boneless steak taken from the beef tenderloin. The boneless, tender, and usually expensive beef cut is generally broiled with bacon wrapped around the outside edges.
FILLED COOKIE: Name given to cookies of rolled, chilled dough cut and filled with jam or sweet mixture. The cookies are filled before baking by sealing the filling between two dough rounds or pulling two ends of a square together over the filling. The baked cookie should have a delicate brown color.
FILLED MILK: Fresh milk from which natural milk fat has been removed and replaced with another fat, usually coconut oil. The milk used is either nonfat dry milk reconstituted with water, or fluid skim milk. The latter product sometimes contains extra milk solids.
FILLO: Flaky tissue-paper thin sheets of Greek pastry used in making appetizers and desserts, such as baklava. Pastry rolls are made of fillo with honey and nut fillings. Layers of fillo pastry and vegetables, meat or cheese make interesting luncheon dishes.
FINELY SHRED: Rub a food across a fine shredding surface to form very narrow strips. This is usually one for lemon and orange peel, and when very small pieces of other potent seasonings are needed.
FINES HERBES: A mixture of herbs used for seasoning, though often fines herbes refers to chopped parsley only. Traditionally the mixture includes parsley, chervil, chives, and tarragon, though other herbs may also be used. Used to flavor omelets, mayonnaise and salad dressings.
FINISHING SAUCE: A French method of thickening and adding flavor to a sauce by swirling butter into the cooked sauce right before serving. To mix the butter into the sauce, lift the saucepan and move it in a circular motion. Do not stir the butter into the sauce as this will prevent thickening. This method insures a smooth, creamy sauce, and even blend of ingredients, and gives a French taste to the sauce.
FISH CHOWDER: A hearty, thick soup made with fish, onions, potatoes, and seasonings. It is sometimes made with milk and other vegetables.
FLACK: To separate lightly into small, natural division.
FLAKE: To separate into small pieces in the direction of the grain; used particularly when speaking of fish.
FLAMBE: To flame, as in Crepes Suzette, cherries jubilee, English plum pudding or in some meat cookery, using alcohol as the burning agent; flame causes some carmelization, enhancing flavor. Foods served flaming are also called flambé.
FLAME: To ignite a warmed alcoholic beverage, usually a brandy or liqueur, poured over food. Foods served flaming are called flambe.
FLAN: (1) A shallow pastry shell filled with custard or fruit. (2) Custard baked in a caramel-coated baking dish. Flan pastries are made in France, England, and the US, while flan custards are a popular Spanish dessert.
FLANK (a cut of beef). The lean and boneless flank steak comes from the inner wall of this cut; the steak may be scored to tenderize it. The meat that surrounds the steak is ground for hamburger. The cut known as “flank” produces Flank Steak and Ground Beef.
FLANK STEAK (beef) From the cut of beef called “Flank.” (see Flank) A lean, relatively thin steak is distinguished by the bundles of muscle fiber which run lengthwise through it. A boneless cut with many long muscle fibers and little fat. Broil a high-quality cut, otherwise braise.
FLANK STEAK FILLETS (aka Pinwheels) (beef): Are cut from Rolled Flank Steak. A cute of suet is in the center for flavor and juiciness. Broil a high-quality cut, otherwise braise.
FLANNEL CAKE: The name given to pancakes by New Englanders. The pancake is large with a heavy consistency. It may appear in different forms and textures in other parts of the country where it is made. (see also pancakes)
FLAPJACKS (see Pancakes)
FLAT-B0NE SIRLOIN STEAK (beef) From the cut of beef called “Sirloin.” (see Sirloin) Is cut from the middle of the sirloin section. It can be identified by the flat-shaped bone.
FLATFISH (fish): A fish that has a compressed body with both eyes located on the same side. Examples of flatfish include flounder, halibut and sole. These fish are born with an eye on either side of the head, but as the fish matures, one eye shifts so that both eyes are on the top side of the fish.
FLIP: Any of a number of mixed drinks served either hot or cold containing: (1) liquor, sugar, and a beaten egg. (2) Fruits and ice cream with a carbonated beverage or with milk. Flips served during 18th century in England and America consisted of various liquors or ales served piping hot by heating with a red-hot poker plunged into the drink. The colonial Americans added the raw egg which is believed to have led to the name because the eggs are beaten or flipped into the drink.
FLITCH (pork): An English word for a whole side of bacon. The leg is cut off and the bone is removed from the side of meat before the pork meat is cured and smoked.
FLOAT: A tall, cool drink most popular in the summertime and made of fruit syrup or other sweet syrup, a carbonated beverage, and scoops of ice cream.
FLOATING ISLAND: In the US, a dessert with a soft custard base topped with small mounds of poached beaten sweetened egg whites or meringue puffs. . In France, this dessert is known as oeufs a la neige ("snow eggs").
FLORENTINE: A food containing, or laced upon, spinach.
FLOUNDER (fish) The family name for a group of saltwater flatfish. All members of the flounder family have a lean flesh with white, flaky, tender meat having a sweet and distinctive flavor. Suitable for poaching, steaming, baking, broiling, grilling, frying.
FLOWER WATER: Common flavoring agents. The ones most commonly available are made from the essential oils of rose petals and orange flower petals. They are more subtle than oils but add lovely overtones to lightly flavored confections, whipped cream, ice cream, sponge cake and angel food cake.
FLUKE (fish) A saltwater flatfish belonging to the flounder family. Suitable for poaching, steaming, baking, frying.
FLUTE: To make small, consecutive, decorative indentations in food. A piecrust is fluted by pressing the edge between the fingers all around. A cucumber is fluted by scoring with a fork. A mushroom is fluted by scoring the cap with a knife.
FOAM CAKES: True foam cakes are leavened by the air incorporated into the eggs and have no shortening. Sometimes baking powder is added for leavening in addition to the leavening which comes from the eggs. Examples of this category are sponge cake, angel cake, pound cake, jelly roll, ladyfinger, and chiffon cake. Chiffon cake, made with salad oil, is not a true foam cake but rather a cross between a light foam cake and a rich shortened cake. Foam cake ingredients are usually flour, eggs, sugar, cream of tartar, and flavoring. Cake flour is preferred for its tenderness. Egg whites are often measured in cups rather than by the number of whites for a more accurate measure. Cream of tartar stabilizes the egg white foam.
FOAMY SAUCE: A popular dessert sauce, light and fluffy, that is delicious served over hot or cold puddings.
FOIE GRAS: Literally “fat liver” a term traditionally applied to goose liver.
FOLD: To combine two mixtures (or two ingredients such as beaten egg white and sugar) by gently cutting down through mixture, turning over, and repeating until well mixed. To incorporate a delicate substance, such as whipped cream or beaten egg whites, into another substance without releasing air bubbles. A spatula is used to gently bring part of the mixture from the bottom of the bowl to the top; the process is repeated, while slowly rotating the bowl, until the ingredients are thoroughly blended.
FOLDOVERS: Biscuits, rolled cookie dough, pasties, or thin slices of meat that are folded in half and may contain a filling.
FONDANT: Sugar or glucose or corn syrup, boiled with water or cream or milk to the soft ball stage, cooled, then beaten on a marble slab or buttered dish to creamy consistency. Used for centers in chocolates, for patties, for frostings. (see also Crystalline Candy)
FONDUE: Most often a dish of hot melted cheese and wine, into which chunks of bread are dipped and then eaten. For meat fondues, at the table, cubes of meat are dipped into hot fat to cook briefly, then into a choice of sauces. Dessert fondues include chocolate, butterscotch, or other sauces for dipping chunks of pound cake or fruit. The term is also used for a baked main dish made with cheese, milk and bread. Although this fondue is very similar to a soufflé, the bread crumbs give it a stronger structure. For this reason, the fondue will not collapse as easily as will a soufflé.
FONTINA (cheese) From Italy and elsewhere. Whole cow’s or sheep’s milk. Wheel shaped. Firm; nutty flavor, distinct odor. An Italian table cheese. This creamy to light yellow cheese has a mellow flavor and scattered eyes. Although many versions are sold in the US under the same name, Fontina, from the Aosta Valley in northern Italy, can be recognized by its light brown, mottled crust. Domestic or imported, this firm cheese is a delicate appetizer or dessert cheese and also has excellent melting properties.
FOOL: A dessert made of sieved fruit and custard or cream (either liquid or whipped). This simple, yet delicious dessert is an old English favorite. Because it is refreshing and quick to prepare, fool is a summertime favorite. Almost any fruit can be used when making a fool.
FORCEMEAT: A highly seasoned mixture of finely chopped or ground meat, fish, or poultry. Forcemeat can be served by itself or used as a stuffing for foods.
FORMOSA OOLONG (tea) An partially fermented oolong tea with a pungent, peachlike flavor.
FORTIFIED: Supplied with more vitamins and minerals than were present in a food in its natural state.
FOURSE: Wedge-shape of some English breads. Term is of Anglo-Saxon origin.
FRACONIA POTATO: A peeled potato that is roasted in the same pan as a meat roast. These potatoes are sometimes partially cooked before putting them in with the roast.
FRANK (see Frankfurter)
FRANKFURTER (sausage) : A smoked, fully cooked sausage that is either skinless or enclosed in an edible casing. Whether it’s called a frankfurter or frank, wiener, hot dog or coney, this meat is the most popular type of sausage in the US.
FRAPPE: An iced drink or dessert. The beverage called a frappe is made by pouring a liqueur such as crème de menthe over crushed ice. Dessert frappes are partially frozen and then beaten till mushy.
FREEZE DRIED: Describes food that has been frozen rapidly, then had most of its water content removed.
FRENCH BREAD: A long, cylindrical loaf of thick-crusted white bread. This yeast-raised product usually contains water rather than milk as the liquid. In France, the bread loaves are slender and two-feet long with more crust than soft crumb.
FRENCH CRÈME CHANTILLY: (aka Chantilly Cream) Is essentially lightly whipped cream enhanced with some kind of flavor – vanilla or other extract, brandy, citrus zest, and so forth. This is used primarily as a garnish.
FRENCH CUSTARD: A rich, stirred custard that is made with the addition of egg yolks. Whipped cream is often added to custards that are to be used as a filling for pastries and desserts. (see also Frozen Custard)
FRENCH CUSTARD ICE CREAM (see Frozen Custard)
FRENCH DOUGHNUT: A type of doughnut made in France, usually of cream puff dough. The dough is placed in a pastry tube and then forced out to form rings in the hot fat. A thin frosting or confectioners icing is usually spread over the cooled doughnut.
FRENCH FRY (see Deep Fry)
FRENCH SALAD DRESSING: (1) In the US the name of a salad dressing that is made of oil, vinegar, seasonings, and a tomato ingredient such as tomato juice, catsup or chili sauce. (2) In France the salad dressing, also called sauce vinaigrette is made with oil, vinegar, and seasonings but with no tomato product. Both types usually separate on standing and must be shaken vigorously just before serving.
FRENCH TOAST: Slices of bread dipped in an egg and milk mixture, panfried, and served with syrup or a topping. The crunchy crust covers a moist, tender inside.
FRESH BOSTON SHOULDER (see Boston Butt)
FRESH PORK SAUSAGE: Ground pork seasoned with spices.
FRICADELLE: Small, well-seasoned meatballs or patties that are sautéed or fried until crisp and brown. The meat which is either ground beef, veal, pork, lamb, or any combination of these meats, is mixed with eggs, milk, grated onion, bread crumbs and seasonings and formed into balls or patties. Sometimes the meatballs are floured before frying or sautéing.
FRICASSEE: To cook by braising. Meat, especially chicken or veal, browned lightly, stewed and served in a white sauce made with its own stock.
FRIED CAKE: A sweet dough shaped into various forms and fried in hot fat. Typical examples of fried cakes include doughnuts, crullers and fruit fritters.
FRIED CREAM: A French dessert of stirred custard that has been cooled and cut into shapes to be breaded and fried in deep fat. The stirred custard is spread in a thin layer in a pan to cool. This is to allow it to become very firm for cutting into various shapes. The custard pieces are then dipped in batter and deep-fat fried.
FRIED PIE: A dessert made of sweet dough that is wrapped around fruit and then deep-fat fried. To prevent the filling from leaking out during cooking, be sure edges of dough are thoroughly sealed around the fruit. Pies may be frosted with a thin icing or sprinkled with confectioners’ sugar. Serve the fried pies warm.
FRITTER: Vegetable or fruit dipped into, or combined with, batter and fried. A small quantity of a batter mixture, sometimes containing meat, vegetables, or fruit, fried in deep fat until crisp.
FRIZZES (sausage): Italian dry sausages, may be purchased with sweet spices (blue string) or hot spices (red string, being sliced). Frizzes carry an abundance of flavor so slice each piece thinly for most satisfactory results.
FROZEN CUSTARD (aka French Custard, French Custard Ice Cream): A frozen dessert of eggs or egg yolks added to regular ice cream ingredients.
FRUCTOSE: The technical name for sugar found in fruits and honey. It is sometimes called Fruit Sugar.
FRUIT BUTTER: A fruit spread used like jam or jelly.
FRUIT COCKTAIL: (1) A chilled, fresh or canned fruit mixture served as a first course. (2) The name of a canned fruit mixture cut in bite-sized pieces. It’s ready to serve when chilled and also has many uses as a recipe ingredient.
FRUIT PECTIN: A natural substance found in many fruits; also available in liquid or powder form. When used in the right proportion with sugar and acid liquid, it forms jelly.
FRUIT SOUP: A sweet soup made with fresh or dried fruits that have been cooked and pureed. The addition of wine or brandy is often used as a flavor enhancer. Following the tradition established by Germans and Swedes, fruit soup is usually served as a dessert course. It can also be a tantalizing appetizer.
FRUIT SUGAR (see Dextrose, Fructose)
FRUITCAKE: A rich, compact cake containing a high proportion of nuts and dried or candied fruit, peel, and rind. A small amount of spicy batter holds these chopped pieces together.
FRUMENTY: A wheat porridge, usually sweetened and quite often flavored with various spices and raisins.
FRY: To cook in hot fat without water, uncovered. Sauteeing generally refers to browning food quickly in a small amount of fat, while panfrying refers to a longer cooking in slightly more fat. See also Pan Fry, Deep Fry, Saute.
FUDGE: A soft, creamy candy made of sugar, milk or cream, butter, and flavoring. Nuts or chopped fruits such as candied cherries are quite often added. (see also Crystalline candy)
FUDGE SAUCE: A rich, chocolate sauce usually served over ice cream, cake or other dessert.
FUMET: A concentrated broth or stock used to flavor sauces or other dishes. Fumet is made by simmering fish, meat, or poultry in a seasoned liquid, usually water and/or wine, and then boiling down the broth to concentrate the flavor.
FUSILLI (pasta): Long, thin, spaghetti strands twisted like a corkscrew, can be used to give your favorite spaghetti and meatballs an entirely new look.
GALANTINE: A dish of poached stuffed boned poultry, meat or fish that is chilled, covered with aspic and served cold.
GALETTE: A flat wafer made of flaky pastry.
GAMMON: Mildly cured English ham.
GARBANZO BEANS: Also called chick peas, ceci beans.
GARNISH: A decoration for a food or drink, for example a sprig of parsley.
GAZPACHO: A cold Spanish soup made with tomatoes, other vegetables, oil and vinegar.
GEFILTE FISH: A popular fish dish from the Jewish cuisine. Boned whitefish, yellow pike, or carp are ground or pounded with green pepper, carrot, onion, celery and seasonings. Using egg and matzo meal as a binder, the fish mixture is then formed into balls or small rolls. After being cooked in a fish stock, the balls and stock are chilled. The fish stock forms a jelly that often accompanies the cold fish.
GELATIN: A protein derived from collagen, the chief part of the bones, skins, and white connective tissue of animals.
GELEE: French, refers to jelly or a jellied substance.
GEM: (see Muffin)
GENOA SALAMI (sausage): All-pork dry sausage seasoned with garlic and sometimes wine. An Italian specialty, identified by a light garlic flavor.
GENOISE: A cake made with flour, sugar, butter, and flavoring, similar to a rich sponge cake. A genoise may be filled as you would a layer cake or used as the base for desserts.
GEODUCK (aka Gooeyduck): a large, edible clam that can weigh up to 6 ½ lbs. Largest of the Pacific clams, it has a generous amount of sweet-tasting meat portions.
GERM: (in a wheat berry or wheat grain) The embryo of a new wheat seedling were it to germinate.
GHEE (see also Clarified Butter): A clarified butter made from water buffalo milk that is used in the cooking of India and other nearby countries.
GHERKIN: A small, prickly cucumber used for pickling; or any small pickling cucumber.
GIBLETS: The heart, liver, gizzard and neck of a fowl, often cooked separately.
GIGOT: A French word for a cooked leg of lamb or mutton
GILL: A little-used liquid measure equal to ¼ pint (1/2 cup)
GINGER ALE: A ginger-flavored, carbonated beverage. Although ginger is the predominant flavoring, other spices and citrus oils are frequently added to ginger ale. Pepper of some type is occasionally added to increase the bite of this beverage. Pale ginger ale is nearly colorless, while golden ginger ale has had caramel coloring added. It can be used as a cooking ingredient, particularly to add tang to gelatin salads.
GINGER BEER: A frothy, very slightly alcoholic drink flavored with ginger. The continuation of fermentation after this beverage is bottled accounts for the large numbers of bubbles in ginger beer.
GINGERBREAD: A shortened cake with a predominant ginger flavor.
GINGERSNAP: A flat, crisp cookie spiced with ginger and sweetened with molasses.
GJETOST (cheese) A Scandinavian cheese made from goat’s milk or a mixture of goat’s milk and cow’s milk. Loaf or small foil-wrapped cube shape. Firm texture; brown color and sweetish flavor from milk sugar caramelizing during boiling.
GLACE: (1) Glazed, as with frosting. (2) Frozen
GLAZE: (1) To coat with a thin sweet sauce, syrup or aspic. (To make a shiny surface) in meat preparation, a jelled broth applied to meat surface; in breads and pastries, a wash of egg or syrup; for doughnuts and cakes, a coating with a sugar preparation. (2) Concentrated stock used to add flavor.
GLOUCESTER CHEESE (cheese) A firm, mild-flavored cheese similar to mid Cheddar. Originally the rich milk from Gloucester cows was used exclusively. Produced in Gloucester, England, this cheese is sold in two forms: single Gloucester, 2 – 3 inches thick, is aged less than 2 months; double Gloucester, twice as thick, is cured 6 – 12 months. Double Gloucester is often colored with red or brown dye. (see also Double Gloucester Cheese)
GLUCOSE (see Dextrose)
GLUTEN: The protein substance which gives bread flour its characteristic texture, part of the wheat grain.
GLUTEN BREAD: A specialty bread made with flour containing a higher proportion of gluten and a lower proportion of starch than is present in most other flours.
GNOCCHI: Italian style appetizer or accompaniment dumplings that are made with puff pastry dough, potatoes, or semolina. They are formed into small balls, squares, or thin strips and are either poached or baked. Cheese is usually in the dough or is sprinkled over the cooked gnocchi.
GOLD CAKE: The name for a yellow, shortening-type cake usually made with egg yolks rather than whole eggs.
GOLDEN SYRUP: (1) Is an English sweetener (the Australians and New Zealanders have their versions, too). An ultrathick, smooth syrup that tastes like a caramelized version of our own corn syrup, golden syrup has much more flavor and is much more interesting. It’s often drizzled onto scones or hot cereal, or into tea. (2) An amber-colored syrup with the consistency of honey, made from refined cane sugar.
GOOBER: another name for the peanut.
GOOEYDUCK (see Geoduck)
GOOSEBERRY FOOL: An English dessert consisting of stewed, sweetened gooseberries and light or whipped cream.
GORGONZOLA (cheese). From Italy. Whole cow’s and/or goat’s milk. Wheel shaped. Semisoft blue cheese; a piquant flavor after aging for three months, more pungent when aged up to a year.
GOUDA (cheese) From Holland and elsewhere. Wheel shaped, usually wax-coated. Firm; mild, nutty taste when aged 2 – 6 months and tangy when cured longer. Simiolar in color, flavor and texture to Edam cheese, differing only in its higher milk fat content.
GOULASH: A soup or stew, usually made with beef and vegetables, flavored with paprika.
GOURMANDISE CHEESE (cheese): A creamy, soft dessert cheese made in France. Flavored with kirsch or cherry extract, gourmandize is pasteurized or cooked after it is made.
GRAHAM CRACKER: A sweet cracker or wafer made from whole wheat flour. Honey is often used as a portion of the sweetening. Served with milk, these crackers are delicious as a snack. Graham crackers are also frequently crushed for use in desserts or for piecrusts.
GRAHAM FLOUR: Flour of 100 percent extraction, containing all the wheat grain or berry, also called “wholemeal” and “wholewheat” flour.
GRANULATED FLOUR: (aka Instant Flour) The commercial product Wondra is the prime example of granulated flour. Flows freely and dissolves more quickly in liquids than other flours. Best used for sauces and gravies, but is not usually suitable for baking. (see Baking in Food Hints)
GRANULATED FRUCTOSE: A sucrose look-alike and can be found with traditional sugars at the grocery store. It has the same caloric value as regular sugar, but is perceived as sweeter; therefore you can use about 1/3 less of it and thus decease your intake of calories. But it doesn’t behave exactly like granulated sugar in baking. Because fructose is more hygroscopic than sucrose, fructose-sweetened products tend to be moister and darker than if they were made with white sugar.
GRANULATED SUGAR: Sugarcane and sugar beets are the two primary sources for most baking sugars in today’s market. Both are 99.8 percent pure sucrose. Bakers prefer cane sugar over beet sugar for baking. Cane sugar does have better flavor and manageability. The relatively large crystal size of granulated sugar make this pretty coarse for most batters and doughs. It doesn’t dissolve quickly enough and can produce a grainy texture. Most cooks us granulated sugar for making syrups, but use extra-fine granulated sugar for baking. (see also Cane Sugar)
GRATE: To rub on a grater that separates the food into very fine particles. Grating a spice or citrus fruit peel releases its flavor. Cheese is grated so that it will melt more easily in a sauce.
GRATIN: A dish, such as a meat casserole, that has a golden brown crust. This crust is usually formed by baking the dish at high heat for a short time. The top of the dish is often sprinkled with bread crumbs or shredded cheese to give a browner and crisper crust.
GRAVY: The name for the sauce, based on the meat juices, that is served with meat or poultry. Although the unthickened meat juices (au jus) are sometimes called gravy, this name is usually reserved for the sauce made by thickening these juices with flour, cornstarch, or another thickener agent.
GRAVY BOAT (see Sauce Boat)
GRAY SOLE (fish) : A flatfish, often called witch flounder, belonging to the flounder family. The meat of the gray sole is firm and white with a fine, delicate flavor.
GRAYLING (fish) Suitable for poaching, steaming, baking, broiling, grilling, frying.
GREASE: To rub butter, margarine, shortening, or salad oil lightly on the surface of food or untensils.
GREEN BUTTER (see Ravigote Butter)
GREEN JAPANESE (tea) A green tea producing a delicately scented, astringent liquid.
GREEN TOMATOES (see Tomatillos)
GREEN SHALLOTS: An inaccurate but occasionally used description for green onions.
GREEN TEA: Tea that has been processed without allowing it to ferment. This tea, which is flavored in the Orient, is characteristically paler in color (a greenish yellow) and milder in flavor than the fermented black tea that is preferred in the US.
GRENADINE/GRENEDINE SYRUP: A bright red flavoring syrup. Although originally made of pomegranate juice, grenadine syrup now usually contains a mixture of fruit juices or artificial flavoring and coloring.
GRIDDLE: (1) Metal disc, usually of iron, for baking bread over heat. Also called “girdle” and “bakestone.” (2) A flat, almost rimless cooking utensil.
GRIDDLE CAKES (see Pancakes)
GRILL: To cook food on a rack by direct heat; also the appliance or utensil used for this type of cooking.
GRIND: Use a food grinder to cut a food into very fine pieces.
GRITS: Finely ground hominy, served either boiled, or boiled and then fried.
GROATS: Coarsely ground, hulled cereal. Groats are commonly made from oats, wheat, buckwheat, barley, and corn. (see also Oat Groats)
GROOM’S CAKE – A dark fruitcake served at weddings. Traditionally, the white bride’s cake is served at the wedding reception and small pieces of the groom’s cake are sent home with the guests in remembrance of the celebration.
GROUND BEEF (beef) From the cuts of beef known as “chuck”, “plate”, “flank” and “round.” (see Chuck, Plate, Flank, Round)
GROUND PORK (pork) From the cut of pork known as “Picnic Shoulder.” (see Picnic Shoulder)
GROUND RED PEPPER (see Cayenne Pepper)
GROUPER (fish) A saltwater fish belonging to the sea bass family. A lean fish. Suitable for poaching, steaming, braising, stewing, baking, broiling, grilling, frying.
GRUEL: A thin porridge.
GRUNION (fish) Suitable for broiling, grilling, frying
GRUYERE (cheese) From Switzerland and elsewhere. Large wheel shape. Firm texture; small, widely dispersed holes; nutty flavor. A pale ivory to yellow cheese with a nutlike, sweet flavor. It is made from cows’ milk that is usually partially skimmed. Natural Gruyere cheese is similar in shape, appearance, and flavor to Emmenthaler cheese (Switzerland Swiss Cheese) but the “eyes” in Gruyere are smaller. Other differences between these two cheeses are the higher butterfat content of Gruyere and the brown wrinkled rind of Gruyere as contrasted with the smooth rind of Emmenthaler. Gruyere cheese is an excellent cheese for cooking, and is traditionally used in cheese fondue. Gruyere cheese is also a delicious dessert cheese.
GUMBO: (1) Another name for the vegetable okra. (2) A Creole soup made of meat, poultry, or seafood and vegetables and thickened with okra or gumbo file.
GUMDROP: Sugar-coated, jellylike candy made of sugar, water, flavoring, coloring, and gum Arabic.
GUNNEL (see Butterfish)
GUNPOWDER TEA: A type of green tea made by rolling young tea leaves into small balls or pellets.
HADDOCK (fish) A saltwater fish with very white meat, firm flesh and pleasant flavor. This fish is a relative of the cod. Suitable for poaching, steaming, braising, stewing, baking, broiling, grilling, frying. Flesh has a very delicate flavor.
HAGGIS: A famous national meat specialty of Scotland made by stuffing the stomach of a sheep. To make haggis, the thoroughly cleaned stomach is stuffed with oatmeal, meat fat, and a seasoned mixture of chopped heart, liver and lung. The pouch is tied shut and then it is boiled in water like a bag pudding.
HAKE (fish) A lean, saltwater fish from Atlantic waters. It is related to the haddock and cod. The meat of hake is soft, white and delicate in flavor; to some people it seems almost bland. Suitable for poaching, steaming, braising, stewing, baking, broiling, grilling, frying.
HALF AND HALF: (1) A cream that is made up of a mixture of half milk and half cream. (2) In England a mixture of two malt liquors.
HALF MILK, HALF CREAM: British term for Half-and-Half.
HALIBUT (fish) A saltwater fish with firm, white meat. Halibut is the largest member of the group of fish known as flatfish. Suitable for poaching, steaming, baking, broiling, grilling, frying.
HAM (leg) (cut of pork) This primal cut may be sold whole, with its bones and all or most of its rind intact, or boneless with its rind removed. The relatively bony lower part of the leg is marketed separately as the shank portion; the almost boneless top part becomes the butt portion. From the middle of the leg, fine-grained ham center slices are cut. The cut of pork called the “Ham” (leg) produces: Ham, Boneless Ham, Ham Shank End, Ham Butt End, Ham Center Slice.
HAM BUTT END (pork) From the cut of pork called “Ham.” (see Ham)
HAM CENTER SLICE (pork) From the cut of pork called “Ham.” (see Ham)
HAM SHANK END (pork) From the cut of pork called “Ham.” (see Ham)
HAMBURGER - meat (beef): Hamburger is made of ground beef.
HAMBURGER – sandwich: A ground beef patty in a bun.
HAND CHEESE: A surface-ripened cheese with a sharp flavor and a pungent aroma. This cheese gets its peculiar name because it was originally molded by hand in Germany. Manufacturers often sell this cheese using a variety of different local names.
HARD CIDER: (see Cider)
HARD CLAM: The type of clam found most often along the Atlantic coast. Quahog, an Indian name for hard clam, is used for these clams in some parts of the country. Small hard clams are often called Littlenecks and cherrystones. The larger ones are sometimes referred to as chowder clams.
HARD FLOUR (aka Strong Flour): From a hard wheat, possessing a high quantity of gluten. The flour used to make most bread.
HARD SAUCE: A stiff mixture of butter, sugar, usually confectioners sugar, and flavoring such as vanilla, brandy or rum. This dessert sauce is usually chilled before serving, and if stiff enough, is cut in decorative shapes. Hard sauce is that traditional accompaniment for steamed plum pudding, but this sweet topping is also delicious served with other desserts such as fruitcakes and spice cakes.
HARD WHEATS: Are the high-protein wheats that contain more gluten-producing proteins than soft wheats and thus produce more gluten, that elastic component of a dough that can capture and hold carbon dioxide. Hard wheats, because they can produce more gluten, are therefore best for yeast-leavened goods.
HARDTACK: Hard bread made of flour and water. In the years before modern methods of food preservation, hardtack, which would keep for long periods of time, was a staple in the diets of soldiers and sailors.
HARISSA: A Tunisian hot sauce. It is sometimes found in cans or in tubes in the specialty foods section of supermarkets, and in Middle Eastern markets.
HARTSHORN (see Baker’s Ammonia)
HARVARD BEETS: Cooked, diced beets served in a sweet-sour sauce.
HASH: A main dish made of diced, chopped, or ground meats and vegetables, particularly potatoes. Hash is a popular way to use leftover roast beef and gravy.
HASTY PUDDING: A New England dish consisting of cornmeal mush sweetened with maple syrup, brown sugar, or molasses and served with milk. This porridge was most popular during colonial days.
HEAD CHEESE: A jellied meat product, the major ingredient of which is the head of a calf or pig. Other parts of the calf or pig such as the feet, brains, and heart are also commonly used in this product.
HEAVY CREAM: Is 37.6 percent fat.
HEEL-OF-ROUND (beef) From the cut of beef called “Round.” (see Round)
HERRING (fish) A small, slivery white fish. This fat fish is called the sea herring to differentiate it from the lake herring which is a lean fish related to the freshwater whitefish. Suitable for broiling, grilling, frying.
HIBACHI: A small, portable charcoal grill, originally from Japan.
HICKORY-SMOKED SALT: A seasoning salt that is permeated with the flavor of hickory smoke. It is used to season meat, fish, poultry and some tossed salads.
HOCK (pork) From the cut of pork called “Picnic Shoulder.” (see Picnic Shoulder)
HOE CAKE: A hot bread made of cornmeal and water. This bread was originally baked on the blade of a hoe over an open fire.
HOISON SAUCE: A thick sauce made of soy beans and seasonings, used in Chinese cooking.
HOLLANDAISE: A rich, golden yellow sauce made of butter, egg yolks, lemon juice, and seasonings. This sauce is served over fish and vegetables.
HOMARD: Lobster.
HOME FRIES/HOME FRIED POTATOES (aka Cottage Fries/Cottage Fried Potatoes): Boiled potatoes which are sliced, then fried till crisp.
HOMINY: Whole corn grains from which hull and germ have been removed. Hominy tastes distinctly different from corn. You can’t just cook corn until it’s soft, you need to either mill it (cornmeal) or remove the outer covering of the kernel. To remove the kernels’ armor, you need to soak them in an alkaline solution. This makes the endosperm swell, which cracks the case and releases the inside. This is then consumed as hominy or hominy grits. Corn contains a lot of niacin, but it isn’t nutritionally available in it’s untreated form. Soaking the kernels in an alkaline solution not only frees the kernel, but also frees the niacin so it can be absorbed.
HOMOGENIZED: With the fat broken down into small particles that remain suspended in a liquid rather than rising to the top.
HOMOGENIZED WHOLE MILK: Milk that has been processed so that the fat does not rise to the top. The fat content is at least 3/25 percent.
HONEY: Contains the two simple sugars dextrose and fructose. Is probably the oldest sweetener. It’s unique as a sweetener because it only needs to be removed from the hive. Once out and strained of bits of comb, it’s ready to eat. It was the primary sweetener in Europe until the 16th century, when cane sugar became more easily available. Honey is made by bees, not humans. It’s perceived as sweeter than sugar and it has different browning characteristics so you need to bake with it at a lower temperature. Honey is more hygroscopic than table sugar and will help keep baked goods moist. It also has a unique flavor that’s an important part of many traditional baked goods, like lebkuchen and baklava. However honey poses many problems for bakers. As a liquid sugar, it requires much adjustment of the other wet ingredients, and its acidity can wreck havoc with the leavening in a recipe. Blindly substituting honey for sugar is asking for trouble.
HONEY LOAF: A lean pork or pork-beef mixture that is seasoned with honey and has a delicate sweet flavor.
HORS D’OEUVRE: An appetizer (either a relish or a more elaborate preparation) served before or as the first course of a meal. Usually a finger food.
HOT CAKES (see Pancakes)
HOT CROSS BUN: A small yeast roll with the shape of a cross snipped or frosted on the top.
HOT DOG (see Frankfurter)
HOT OIL (see Chile Oil)
HOT PEPPER SAUCE: Any of several pungent sauces that are seasoned with hot peppers of the Capsicum family.
HOT POT: A stew or casserole dish made of potatoes and vegetables or meat and potatoes. There are many variations of this dish in the cuisines of many nations.
HOT ROLL MIX: A packaged yeast roll mix that makes baking quick and easy. This mix is versatile, lending itself to use as the base for coffee breads, coffee cakes, or other sweet rolls.
HULL: (1) The outer shell of certain fruits and seeds. (2) The small, leaflike structure at the stem end of a strawberry. (3) To remove this outer covering.
HUSH PUPPY: A deep-fat fried hot bread made of cornmeal. These golden brown puffs were once used to quiet the dogs that barked at fish fries, hence, the name hush puppies.
HYBRID CHOCOLATE: Hybrid chocolates are those that contain fats in addition to cocoa butter. Due to the difference in melting points, some hybrid chocolates can have a waxy texture as a result. Brands that contain only cocoa butter are regarded as higher quality. But even the “best” need to be judged based on personal taste and inclination.
HYDROGENATED FAT: Shortening that is made firm, yet pliable at room temperature by adding hydrogen to liquid oils during processing. Hydrogenation changes the cooking properties of vegetable oils as well as their chemical composition.
HYSON TEA: A type of green tea made in China by rolling and twisting the tea leaves.
ICE: A frozen dessert made with water and sugar, and usually flavored with a fruit juice or puree. In history, ices preceded the development of ice cream. Unlike sherbets, ices, often called water ices, do not contain milk or cream. In preparation, ices must be stirred frequently during freezing to promote a smoother texture.
ICE CREAM SODA: A frothy beverage made of carbonated water, ice cream, and flavoring. Because it is served in a tall glass, you need both a straw and a long-handled spoon to indulge in this beverage.
ICE CREAM SUNDAE: A scoop of ice cream topped with an ice cream sauce.
ICE MILK: A frozen dessert similar to ice cream but containing a lower percentage of milk fat and milk solids. Many people think that the lower fat content of ice milk makes it much lower in calories than ice cream. Often, however, there is little difference in servings of equal size. Manufacturers of ice milk, in an attempt to make the product creamy, often increase the sugar and nonfat milk solid content and decrease the air whipped into ice milk. These factors bring the caloric value of ice milk close to the caloric value of an equal volume of ice cream.
ICEBOX COOKIE: An old term for what is now called refrigerator cookie. The name of this chilled, molded cookie dates back to the days prior to electric refrigerators.
ICHANG (tea) A black Chinese tea with a slightly smoky flavor.
ICING: Another name for frosting, particularly a fairly thin, uncooked frosting that very closely resembles a sweet dessert glaze.
ICING SUGAR: British term for confectioners sugar or powdered sugar.
INDIAN MEAL (see Cornmeal)
INDIAN PUDDING: A New England slow-baked pudding made of milk, molasses, sugar, cornmeal and spices. Whether or not yellow or white cornmeal is used or sliced apples are added depends on what region of New England the recipe stems from. Hot Indian Pudding is served with cream or a generous scoop of vanilla ice cream. The name comes from the use of Indian Meal (cornmeal) rather than the supposition that Indians devised the dessert.
INFUSION: A method of preparing beverages by covering a flavoring item with boiling water, covering the pot and allowing it to stand until flavor is extracted.
INJERA: The tiny milletlike grain called Teff is used to make injera, a fermented, foot and a half wide sour-tasting pancake that is a mainstay in Ethiopia, both as a food and as an implement for eating. The fermenting process, which takes 2 or 3 days, gives the resulting pancake, which is cooked just on one side, a spongy surface with a lot of “eyes.” The pancake itself is used as a scoop and/or a container for their spicy stews and finally eaten itself soaked with the remaining juices.
INSTANT COFFEE: Coffee that has been brewed, then dried into a very soluble powder or granular state. Various dehydration methods are used.
INSTANT FLOUR: see Granulated Flour.
INSTANT OATS (Instant Oat Flakes) Even thinner than Quick-Cooked oats and so thin that they tend to lose their identity when they’re cooked and wind up pretty much like mush.
INSTANT ONION: Minced or chopped dried onion, useful as a quick replacement for fresh onion. When mixed with moist ingredients, instant onion pieces rehydrate in minutes and need no soaking before use.
INSTANT POTATOES: Cooked, dehydrated potatoes that have been processed into granules, flakes or powder for mashed potatoes, into shreds for hash browns, or into slices for casserole dishes. Rehydration is done in a jiffy with the addition of hot liquid.
INSTANT PUDDING: A packaged pudding mix that sets without cooking. Only the addition of some kind of liquid and some beating are necessary to produce a desirable product.
INSTANT TEA: Dehydrated tea in powder form.
INSTANT YEAST: Is live yeast, but it’s been dried at a much lower temperature, and using a different process than Active Dry Yeast. Only about 30 percent of the cells are dead, and therefore it begins to work much faster than Active Dry Yeast (though Active Dry Yeast will eventually catch up over the course of several hours’ fermentation). Mix instant yeast with your dry ingredients, there’s no need to proof it first. While the instructions say you can use less, don’t bother converting – just use whatever amount the recipe calls for. Instant yeast is particularly favored by bread machine users and is often identified as “bread machine yeast.” It, too, can be kept for long periods in the freezer. There are three types of Instant Yeast: Regular Instant Yeast, Instant Yeast for high sugar or sourdough breads and Rapid Rise Yeast. (See each separately)
INSTANT YEAST FOR HIGH SUGAR OR SOURDOUGH BREADS. (see also Instant Yeast). This strain was developed to deal with sweet and more acid doughs. It’s more circumspect about its eating habits and will grow in these situations at a slower, more even rate.
ITALIAN PORK SAUSAGE: Made of pork, and highly seasoned with garlic and other spices.
ITALIAN SALAMI (sausage): A pork and beef, dry sausage that is highly seasoned.
INVERT SUGAR: A mixture of the simple sugars – glucose and fructose – produced by an enzymatic or chemical action on sucrose (table sugar). In candymaking, invert sugar is formed when a sugar solution and an acidic ingredient are mixed and boiled. This helps control the formation of candy crystals.
IODIZED SALT (see Table Salt)
IRISH COFFEE: A hot alcoholic beverage made of strong, hot coffee mixed with Irish whiskey and a little sugar. Whipped cream is sometimes floated on the surface.
IRISH MOSS (see Carrageen)
IRISH OATS: To make steel-cut or Irish oats (what the Scots call pinhead oats), the whole oat groats are passed over steel drums perforated with holes large enough for the groats to fall into, but small enough so that they’re held there about half-exposed. As the drum turns, a stationary blade cuts the groats in half as they pass by. Steel-cut oats make a wonderful, nutty cooked cereal as well as a great addition, both for flavor and texture, to breads.
IRISH SODA BREAD: A traditionally Irish leavened bread. Baking soda is used to counteract the acidity of the buttermilk or sour milk present. The loaf is often flavored with raisins and caraway.
IRISH STEW: A hearty stew of lamb or mutton, potatoes and onions. Other vegetables may be added, if desired.
ISINGLASS: A gelatin extracted from the air bladders of sturgeon and other fish. Isinglass was once used as a clarifier for soups and liquors.
ITALIAN BREAD: A crusty, yeast-leavened white bread that is shaped into a long loaf. The loaf, however, differs from French bread by being shorter and thicker.
ITALIAN MASCARPONE: Is made from a combination of cream and milk. It is treated with an acidic ingredient to separate the curds from the whey and, because there are no added stabilizers, tends to be softer than cream cheese. The two can be used fairly interchangeably, although you may want to add a few tablespoons of cream and/or sour cream to cream cheese to loosen it and make the texture a bit lighter. For a lower calorie version, you can use ricotta or cottage cheese whipped until smooth.
ITALIAN SALAD DRESSING: A dressing mixture of oil, vinegar, salt, pepper, and other seasonings. Italian cooks prefer the use of olive oil and wine vinegar, but American homemakers usually use salad oil and cider or distilled vinegar. Common seasonings include garlic, mustard, and herbs.
JAM: A sweet spread made with crushed or ground fruit.
JAMBALAYA: A well known Creole dish made of ham or smoked pork sausage, shrimp or other shellfish, chicken and rice cooked in a tomato-based sauce containing onion, green pepper, and various seasonings.
JAPANESE GELATIN (see Agar)
JARDINIERE: Vegetables in a savory sauce or soup. Garnished or served with vegetables.
JARLSBERG (cheese) From Norway. Wheel shaped. Firm, buttery texture; tingly taste, similar to Emmentaler and Gruyere.
JASMINE (tea) A Chinese oolong tea, scented with jasmine flowers.
JAVA (coffee) A slang expression for coffee.
JAVA (tea) A black tea with a slightly astringent flavor; commonly used in blends.
JELLIED BEEF LOAF: Cooked beef that is shredded or chopped, mixed with gelatin, and molded into a round or rectangular loaf.
JELLIED SOUP: A cold soup, broth, or consommé that is made firm like jelly by the use of gelatin.
JELLY: (1) a clear, sweet spread made from cooked juice or sometimes wine, that is firm enough to hold its shape when turned out of its container
(2) a solid food preparation containing gelatin, with a soft, somewhat elastic consistency.
JELLY ROLL: A dessert made of a thin sponge cake rolled around a filling. Jelly is the traditional jelly roll filling, but whipped cream, jam, pudding and a variety of other sweet mixtures are also used.
JERKED BEEF (see Jerky)
JERKED MEAT (see Jerky)
JERKY (aka Jerked Meat, Jerked Beef) Thin strips of dried meat. Jerky was primarily used by pioneers and frontiersmen because it was one of the few meats that would not spoil when carried on long, hard journeys.
JEWISH: British term for halibut.
JOHNNYCAKE: A thin, flat corn bread usually baked on a griddle. Although a leavening agent may be added, cornmeal, salt and water or milk are the principal ingredients in johnnycake.
JUBILEE: A recipe term applied to a flamed, rich red cherry sauce usually served over ice cream.
JULIENNE: Vegetables cut into long thin strips or a soup containing such vegetables. To cut meats, vegetables, fruits or cheeses into match-shaped slivers.
JUMBLE: An old-fashioned name for various types of drop cookies.
KABOB: (also spelled Kebob) Cubes of food (meat, poultry, vegetables, etc) threaded on a skewer. There are also “Cake Kabobs” which are made by cutting pound or angel cake in 1 ½” cubes. Spear each on fork; dip cake cutes in melted jelly or in sweetened condensed milk. Then roll in flaked coconut to cover. String cubes on skewers and toast over VERY hot coals, turning often, till kabobs are golden.
KAHLUA: A coffee flavored liqueur.
KANSAS CITY STEAK (see Top Loin Steak)
KANSAS CITY STRIP STEAK (see Strip Steak)
KARO SYRUP. See Corn Syrup – Light, and Corn Syrup - Dark
KEBAB: see Kabob
KEEMUN (tea) A black Chinese tea with a flowery aroma and a winelike taste.
KENYAN (tea) A black tea with a rich, sweet flavor similar to that of Ceylon tea.
KETCHUP (aka Catsup, Catchup): A spicy, thick, slightly-sweet sauce served with meat and fish or used as an ingredient in main dishes. The most familiar is tomato. It may have a smoke or other flavoring.
KICHEL/KICHLACH: Small, puffy, Jewish egg cookies. These semisweet delicacies are usually rolled out and cut into diamond shapes before baking.
KIELBASA (sausage): A garlicky sausage made from pork and beef; also called Polish sausage. The links are smoked and may be fully cooked. Also seasoned with coriander.
KING CRAB: A large crab found in the northern Pacific waters. The king crab can weigh as much as 24 lbs and measure 6 feet from tip of one leg to the opposite leg. The shell is heavy and rough.
KING MACKEREL (see Kingfish)
KINGFISH (fish) A saltwater fish related to the Spanish mackerel, also called king mackerel. This fish has few bones and a very fine distinctive flavor.
KING’S SYRUP: A mainstay of the Amish, an important ingredient in shoofly pie. It is a mixture of corn syrup and refiner’s (cane) syrup, the same ingredients as Dark Karo syrup but with its own flavor profile.
KIPFEL: A crescent-shaped cookie or yeast roll of European origin.
KIPPER: (1) The process of splitting, cleaning, salting, drying and/or smoking fish, such as herring or salmon. (2) The herring that has been prepared by this special processing method.
KIRSCH: A cherry flavored liqueur.
KITCHEN BOUQUET: A commercial prepared seasoning liquid made of vegetables, spicesa, and carmelized sugar. It is used to add both color and flavor to gravies, soups, stews, glazes and other dishes.
KNEAD: To press, stretch, and fold dough or other mixture to make it elastic or smooth. In bread, it strengthens the gluten. Bread dough becomes elastic; fondant becomes smooth and satiny.
KNEADED BUTTER (see Beurre Manie)
KNEPP: A dumpling made by the Pennsylvania Dutch. For stew, the knepp is made of potatoes and bread crumbs; for stewed, dried applies cooked with ham, it is made of dough leavened with baking powder.
KNISH: A small, individual pastry made by enclosing one of a variety of fillings in an unsweetened yeast dough or in the thinner, more compact dough used for strudels. Fillings often used are cottage cheese, chicken livers, kasha, potatoes seasoned with parsley or other herbs, or sauerkraut.
KNOCK-BACK: Same as to “punch down,” removing air or gases from the dough after the preliminary rising.
KNOCKWURST/KNACKWURST (sausage): A smoked cooked pork and beef sausage somewhat similar in taste to a frankfurter. However a link of knockwurst is shorter, fatter, and more highly seasoned with garlic.
KOLACH/KOLACKY: A type of yeast bun filled or topped with fruit, poppy seeds, or cheese.
KOSHER PICKLE: A fresh cucumber cured in a brine mixture containing garlic, spices, vinegar and usually dill.
KOSHER SALT: Coarse-grained and additive-free. Kosher salt has a large, hollow crystal and blends into savory foods faster than granular table salt. However, because it is coarse, not many bakers use it.
KRAUT: (1) A shortened form of the word sauerkraut. (2) Other vegetables, particularly turnips, cured in the same way cabbage is cured to make sauerkraut.
KUCHEN: The German word for cake. In America, kuchen is often used to refer to rich cake-based desserts or coffee cakes.
LACE COOKIES: A crisp, delicate cookie that is so thin it has a lacy appearance.
LACTIC ACID: An acid naturally present in sour milk and certain plant and animal tissues.
LACTOBACILLUS: Bacteria that are resident in sourdough starters that help give sourdough its distinctive sour flavor.
LACTOSE: A sugar present in milk, also called milk sugar. Although it can be used as a sweetening agent, lactose is not as sweet as an equal weight of sucrose.
LADY BALTIMORE CAKE: An elegant dessert first described in a 19th century novel, Lady Baltimore, from which it gets its name. It consists of a white layer cake filled with a mixture of frosting, fruits (traditionally figs and raisins) and nuts, then frosted with fluffy, white frosting.
LADYFINGER: A small sponge-type cake shaped in narrow fingerlike pieces.
LAKE TROUT (fish) A commercially important lean fish living in North American freshwater lakes. It belongs to the salmon family and is the largest of all the trout. This fish has a sweet, delicate flavor and has a flesh color ranging from red orange to white. Suitable baking, broiling, grilling.
LAME (pronounced lahm): A curved razor blade set into a handled used to slash the top crust of risen country loaves and baguettes. The slash allows the bread to expand fully. A small, very sharp paring knife or serrated knife can be used instead.
LANGOSTINA: The Chilean word for an immature crayfish.
LANGOUSTINE: A French word for either a specific deep-sea lobster or a variety of prawn that has been harvested from the Dublin Bay.
LAPSANG SOUCHONG (tea) A black tea from China or Taiwan with a smoky flavor.
LARD (1): Lard is the purified, white fat that is obtained by rendering pork fat. Lard is significantly lower in saturated fat and cholesterol than butter, and made up of about 40 percent saturated, 50 percent monounsaturated and 10 percent polyunsaturated fatty acids. The best lard is known as “leaf” lard, which comes from the fat around the kidneys of a pig. But most lard is rendered (melted and clarified) from pork trimmings. This is likely the kind you’ll find at the grocery store. It tends to be milder in flavor and more homogenous in texture. Because of its large crystalline structure, it works exceptionally well in biscuits and piecrusts, but won’t create as fine a grain in cakes (and other products that require creaming) as butter or shortening. You can’t find anything better for frying doughnuts. If you fry doughnuts correctly, they’ll absorb only about a teaspoon of lard each, and they’ll have that flavor that your taste buds will immediately identify as doughnut. Lard is somewhat soft even when cold, so when making a pie dough, some of the fat coats the flour, inhibiting much of the gluten development. The remaining fat which stays in larger flakes, melts at a slightly higher temperature than butter, keeping the layers of flour and water separate. This also allows what little water is in the dough to turn to steam and separate the layers further, which is what creates a piecrust’s flakiness. Make sure your lard is fresh. Lard will develop an off-flavor fairly quickly, so try to buy it fresh and use it soon.
LARD (2): To increase the juiciness of meat by inserting strips of fat (salt pork, pork fat) into the flesh, using a larding needle.
LASAGNE (pasta): A wide, flat pasta, lends its name to a casserole made of this pasta, several cheese and a well-seasoned tomato sauce.
LATTICE CRUST: A crisscross weaving of pastry strips used atop a pie to make an attractive topping. A portion of the pie filling is visible through the lattice.
LAYER CAKE: A cake made of 2 or more cakes that are baked in relatively shallow, round or square pans. With frosting or filling spread in-between, the layers are stacked, one atop the other. Although not a necessity, frosting is usually applied to top and sides of the cake.
LEAF LARD. See Lard.
LEAVEN: To ferment the dough, or a substance used for the purpose.
LEAVENING AGENT: A biological, physical or chemical substance such as yeast, steam, and baking soda or baking powder incorporated into batters or dough to cause them to rise and become light and porous.
LEBKUCHEN: Traditional German ginger cookies often containing honey, chopped nuts, candied fruits or peels, and an assortment of spices. the fragrant, rich brown cookies are frosted either with a glaze which is brushed on while the cookies are still warm or with an icing piped from a pastry tube into fanciful decorations for special occasions. Two types of lebkuchen are popular. One is baked in a shallow pan and cut into bars. The other is rolled out on a floured surface and cut into rectangles, hearts or other shapes.
LEBANON BOLOGNA (sausage): All-beef, cooked and smoked sausage.
LECITHIN: A fatty substance naturally found in soybeans, egg yolks, and wheat. It’s a very good emulsifier, meaning it’s expert at bringing together disparate ingredients in a recipe. Commonly used as a fat-replacer.
LEGUMES: Vegetables which bear their fruit or seeds in pods – for example, peas, beans or lentils.
LEMON CHEESE (See Lemon Curd)
LEMON CURD: A sweet, yet tangy English lemon dessert filling also known as lemon cheese. Thickened with egg yolks, it has the consistency of jam and is used as a filling for small tarts or jelly rolls.
LEMON SOLE: A saltwater flatfish belonging to the flounder family. It is a lean fish. The flesh is softer than that of the true sole.
LEMON ZEST: The thin, outer peel of the lemon fruit.
LEMONADE: In the US, a drink made of lemon juice, sugar and water. In the UK carbonated drink that doesn’t necessarily contain anything closer to a lemon than a bit of citric acid. Sprite and 7-Up are examples of what would be called lemonade in many countries.
LIEDERKRANZ (cheese). From US. A soft ripened cheese made from whole milk. The rich, creamy white interior, encased in an edible golden crust, is like a mild version of Limburger cheese in that it has a similar but less intense aroma and a less pungent flavor. Rectangular; boxed. Soft, smooth texture, assertive flavor and strong aroma. Best eaten at room temperature, Liederkranz is a robust-flavored cheese suitable for use as an appetizer or dessert. It is at its optimum flavor when fully ripened.
LIGHT BROWN SUGAR: The most refined browns sugar. It has a milder flavor than dark brown sugar. (see also Brown Sugar)
LIGHT CREAM (aka Coffee Cream, Table Cream): Is 18 - 20.6 percent fat. Popular for flavoring coffee and as a table accompaniment. Its rich flavor makes light cream a delicious addition to breakfast cereals and fruit desserts.
LIGHT CREAM CHEESE: A “light” version of Cream Cheese that has about half the amount of calories as standard Cream Cheese.
LIGHTS: A term for the lungs of certain animals used as food in soups and stews.
LIMBURGER (cheese). From Belgium and elsewhere. A semisoft cheese with a very pungent aroma and flavor. Most people will agree that a fondness for Limburger must be developed over a period of time rather than being immediately acquired. Rectangular. Soft texture; very strong taste and aroma. Limburger is usually served in small quantities as a snack cheese. Flavorful foods such as dark bread, particularly pumpernickel, sliced onions and beer are popular companions for this distinctively flavored cheese.
LIMPA: Swedish rye bread. This dark bread, traditionally shaped in round loaves, usually contains molasses as part of the sweetening.
LINGCOD: A saltwater game fish related to the greenling and sometimes is called cultus. The lingcod is long and slender with a flesh having a green cast.
LINK SAUSAGE: Sausage meat which has been stuffed into a natural or artificial casing and made into single or continuous links. The size of the link varies according to the size of the sausage.
LINZER TORTE: A dessert made of a rich pastrylike crust generally filled with jam, usually raspberry, and topped with a lattice crust. This German and Austrian dessert specialty is named for the city of Linz, Austria.
LIPTAUER CHEESE (cheese) A Hungarian cheese traditionally made from goats cheese or sheeps milk. Seasoning such as paprika, garlic and peppers are frequently used to flavor this soft cheese. Unlike most other cheeses, the manufacturing process for Liptauer cheese is often started by the herdsmen. These men prepare the cheese curd, and then this curd is transported to large factories where the manufacturing process is completed and the cheese is cured.
LIQUEUR: An alcoholic beverage made of a distilled spirit, a syrup, and flavoring ingredients.
LIQUOR: (1) A distilled alcoholic beverage such as whiskey, rum, or vodka (not a fermented on such as wine). (2) A broth or juice such as clam liquor.
LITTLENECK CLAMS (see Hard Clam)
LIVAROT (cheese). From France. Raw, partly skimmed cow’s milk; best in winter and spring. Disk shaped. Soft; similar to Camembert but spicier and stronger in aroma.
LIVER SAUSAGE (see Liverwurst, Braunschweiger)
LIVERWURST: (aka Liver Sausage) Made of pork and pork livers. Pork liver is an essential ingredient in this sausage. Smooth texture; slices or spreads easily. See also Braunscheiger
LOAF: Food shaped to a rectangular mass. Bread and ground beef are frequently shaped into a loaf before baking.
LOAF CAKE: Any cake baked in a high-sided, rectangular pan. Pound cakes are usually baked in this way.
LOAF CHEESE: Cheese shaped into a rectangle. This name refers to the loaflike shape of various natural and processed cheese rather than to a specific type of cheese.
LOBSTER: Large shellfish belonging to the same class as crab and shrimp. Lobsters are a bluish green color until they are cooked. Then they turn the bright red which is usually associated with lobster. Unlike most shellfish, lobsters continue to grow as long as they live, some reaching as much as 30 lbs.
LOIN: The long section of tender meat which follows the backbone between the shoulder and the round in a meat animal.
LOIN CHOP (pork) From the cut of pork called “Sirloin.” (see Sirloin – pork)
LOMILOMI SALMON: Hawaiian salad made of salmon and fresh vegetables.
LONDON BROIL (beef): A broiled beef steak, generally flank. Before broiling, the steak is scored and marinated.
LORD BALTIMORE CAKE: A tall, yellow layer cake filled with a mixture of frosting, macaroons, maraschino cherries, and chopped nuts, then generously frosted with fluffy white frosting.
LOUIS: A tomato-flavored salad dressing served with seafood, particularly crab.
LOUP DE MER (fish): A variety of sea bass.
LOW-FAT MILK: Has a fat content of 0.5 – 2 percent. Milk that has less milk fat than does whole milk. Although any skim milk (fat content less than 0.5 percent) can be classified as low fat milk, low fat is most commonly used in connection with milk having a fat content of about 2 percent compared to about 3 ½ percent fat content in whole milk.
LOX: Fresh salmon fillets that are halved and cured, then lightly smoked. Lox is always served cold. With cream cheese and a toasted bagel, it is the Jewish breakfast deluxe. Lox accompanied by capers is also frequently served at buffets.
LUAU: A Hawaiian feast.
LUNCH BOX LUNCH: A fairly light meal packed in a portable carrier.
LUNCHEON MEAT: A subtly spiced, pressed meat product made from pork with beef sometimes added. Fully cooked.
LYONNAISE: A technique of preparing foods with sautéed onions.
MACARONI WHEAT (see Durum Wheat)
MACAROON: A small, meringue-based cookie characterized by a crisp outer crust and a chewy interior. Today these delightful cookies are often made with shredded or flaked coconut instead of the traditional almost paste or ground almonds. Since these cookies harden when they are stored, the best time to eat them is when they are fresh.
MACEDOINE: The French word for a mixture of fruits or vegetables cut in pieces of uniform size. A fruit macedoine, usually made of either raw or cooked fresh fruit that is in season, is most frequently served as an appetizer, salad or dessert. Vegetable macedoines are usually made of cooked vegetables and may be served either hot or cold.
MACERATE: To soften and/or flavor food by steeping it in a liquid. The term is similar to "marinate" but is usually applied to fruits and vegetables, not meats, poultry or seafood. To soak peeled fruits in a mixture of lemon juice, sugar syrup, and wine or a liqueur. (The mixture should be placed in the refrigerator and allowed to steep for at least 2 hours.)
MACKEREL (fish) A saltwater fish. A fat fish with a very rich flavor. The flesh is quite firm and is usually red. Since it is a fat fish, mackerel is best baked or broiled. Suitable for braising, stewing, baking, broiling, grilling. (see also Spanish Mackerel, Kingfish)
MADELEINE: A small, French tea cake baked in a special scalloped mold.
MADRAS TEA: Black tea produced in and named for a province in southern India.
MADRILENE: A term applied to dishes flavored with tomatoes. Madrilene, literally meaning “in the style of Madrid” is commonly applied to a tomato-flavored consommé.
MAID OF HONOR: A rich English tea tart filled with lemon curd, jam, or another sweet filling.
MAITRE D’HOTEL: The person in charge of the dining room. In the US this term is often shortened to maitre d.
MAITRE D’HOTEL BUTTER: A sauce made by combining butter, parsley, and lemon juice. It is most commonly served with fish or grilled meats, such as steaks.
MALT: A substance, maltose, obtained from the roasting of germinating grain, usually barley. Although other grains can be malted, long periods of experience and experimenting have led people to believe that barley produces the best result. See also: Diastatic Malt, Non-Diastatic Malt, and Malt Syrup.
MALT SYRUP: (aka Barley Malt Syrup). Made from barley berries that have sprouted and are thus full of maltose, the sugar that gives malt its name. It can be either Diastatic or Non-Diastatic (see Diastatic Malt and Non-Diastatic Malt). To make malt syrup, sprouted barley berries are soaked in water to allow the now-available sugars to dissolve. The water is strained off from the spent grain and then cooked down until it is a sweet syrup. Malt syrup is not quite as sweet as honey and not as strongly flavored as molasses. It has a characteristic malt flavor and can be used in baking like honey or molasses. If you want to replace sugar with it, you have to reduce the amount of liquid in your recipe by ¼ cup for every cup of malt syrup used. To create a moist and chewy bagel with a shiny shell, commercial bagel bakers add a small amount of malted barley syrup in place of ordinary sweetener.
MALT VINEGAR: A sour liquid obtained by fermenting barley malt.
MALTED MILK: (1) A powder made of dried milk and malt. (2) A cold beverage made of milk, malted milk powder and usually ice cream.
MALTOSE: The type of sugar found in malt and a few other foods. Maltose is also produced as an intermediate produce of food by digestion.
MANGE TOUT: British term for snow peas.
MANICOTTI (pasta) : A macaroni form given the Italian name meaning “small muffs” The shape may be either plain or grooved and is often served stuffed with a flavorful filling.
MANIOC (see Cassava)
MANZILLA OLIVE: One of the large variety of Spanish olives.
MAPLE: A deciduous tree. Some maple varieties, particularly the sugar maple and the black maple, are valued for their sweet sap.
MAPLE SUGAR: Is maple syrup cooked down and then beaten into a crystallized form. Maple sugar has flavor overtones that result from its unique mineral content and the fact that the maple flavor is developed as the sap boils and the sugar caramelizes. This is not a good substitute for any other sugar; it is best appreciated as a garnish.
MAPLE SYRUP: Another sweetener that in its natural state, is as pure a source for sugar as is honey (unlike cane syrup, which has a lot of undesirable stuff in it that needs to be removed). Maple sap tastes like water with a faint echo of sweetness. It is collected and boiled down into syrup. To make a gallon of syrup, you need to boil down 35 – 50 gallons of sap. Early season sap is lighter flavored and makes grade A (light amber) syrup, while grades B and C (dark) syrup come from the later sap.
MARASCHINO CHERRY: A white or bleached cherry processed in a flavored sugar solution. Originally, maraschino cherries were soaked in the liqueur Maraschino, but today a sugar syrup is used. Maraschino cherries are artificially colored either red or green.
MARBLE CAKE: A varicolored cake made of two batters of contrasting color and flavor. This cake gets its name because its streaked appearance resembles the stone marble. This marbled appearance is achieved by alternating light and dark batters in the pan, and then gently swirling a spatula through the batters before baking the cake.
MARBLED: Describes meat with visible fat running through it. Also applies to foods in which mixture of different colors are swirled together to give a streaked appearance.
MARGARINE: A table spread of butterlike consistency and flavor made of oil and skim milk or water. The oil used is most often vegetable, but a mixture of animal and vegetable oils is sometimes used. Was first developed in 1869 by a French food research chemist, responding to a directive by Napoleon to find a substitute for butter, presumably because it would be cheaper to make than the original. The original margarine contained a lot of animal fats combined with some vegetable oils. As we acquired the ability to hydrogenate liquid vegetable oils to make them solid, the percentage of vegetable fats increased as the animal fats decreased. Do not use margarine in baking; it is an inferior compromise between butter and vegetable shortening, without the flavor of butter, and with a melting point not as favorable as shortening.
MARGUERITE: A cookie made by topping a bar cookie or cracker with frosting, coconut and nuts, then browning in the oven or under the broiler.
MARINADE: Usually a strong flavored liquid, cooked or uncooked, used to make meats tastier and more tender; typically made of wine, olive oil, or a combination of the two, and seasoned with carrots, onion, bay leaf, and other herbs and spices. Other popular marinades are based on soy sauce or lemon juice. See also Dry Marinade.
MARINATE: To let foods stand in a liquid (usually mixture of oil with vinegar or lemon juice) to add flavor or to make more tender. Let food stand in marinade, either at room temperature or (for a longer time) in the refrigerator, before cooking. Most recipes specify the length of time to marinate; recipes can vary from 1/2 hour to overnight to a couple of days.
MARMALADE: A tender jelly with bits of fruit and/or fruit peel distributed evenly throughout; most marmalades contain citrus fruit.
MARRON: Chestnut. Marrons glaces are chestnuts preserved in syrup or candied.
MARROW: (1) The soft tissue found in the center cavity of animal bones. Marrow, especially beef marrow, is prized as a delicacy. It is used cooked as an appetizer spread as well as in soups, stews, and sauces. (2) British name for summer squash
MARSHMALLOW (candy) A soft candy made of sugar, corn syrup, egg white and/or gelatin and flavoring. Marshmallows once were made from a jellylike gum extracted from the roots of the marshmallow plant. However to save time and money, gelatin or other gums now are used. Marshmallows range from very soft to very firm varieties and include items such as circus peanuts, marshmallow eggs, colored marshmallows and the popular soft puffy white marshmallows. This sugar-dusted confection is delicious eaten as a candy or toasted over an open fire until golden brown outside and slightly melted inside. (see also Noncrystalline Candy)
MARSHMALLOW CRÈME: A thick, creamy product made of corn syrup, sugar, egg whites and flavoring. Its appearance resembles that of melted marshmallows.
MARTIN (fish) Suitable for braising, stewing, baking, broiling, grilling.
MARYLAND FRIED CHICKEN: A style of cooking chicken in which coated chicken pieces are browned, then simmered in milk.
MARZIPAN: A confection made of almond paste, sugar and sometimes egg whites. The mixture is traditionally shaped into small fruits or leaves and then allowed to harden. (see Almond Paste & Marzipan)
MASA HARINA: Hominy that has been dried and ground, then used to make tortillas and tamales. It’s already nutritionally superior to regular cornmeal, but traditionally these flatbreads were eaten with some kind of beans, the beans containing amino acids that complete those in the cornmeal and thus create a whole protein.
MASCARPONE. See Italian Mascarpone
MASH: (1) To soften and break down food by using a masher, the back of a spoon, a fork, or by forcing food through a press. (2) Crushed grain or malt that has been soaked in water.
MATE’: A slightly bitter beverage that resembles tea. The dried leaves of a shrub that resembles holly are used to make this slightly stimulating beverage.
MATZO: A thin, unleavened, crackerlike bread, made of flour and water.
MAYONNAISE: A spoonable, uncooked dressing made of eggs or egg yolks, oil, vinegar or lemon juice, and seasonings. Unlike French dressing which has similar ingredients, mayonnaise contains egg yolk which act as a stabilizing ingredient.
MEAT GLAZE: (1) Juices lost by meat as it cooks. These concentrated juices give a meat flavor to gravies and sauces. (2) A mixture brushed or poured on the surface of meat to give the meat a glossy look.
MEAT PATTY: A flattened cake of ground meat. Ingredients such as egg and bread crumbs are often added to stretch the meat and give flavor.
MEAT PIE: A main dish made of meat, usually chopped or ground, and vegetables topped with a crust of pastry, biscuits or mashed potatoes.
MEAT TENDERIZER: Any method or substance that breaks down the connective tissue of meat, making it easier to cut or chew.
MEATBALL: A mixture of ground meat and ingredients such as bread crumbs and seasonings shaped into balls before cooking.
MEATLOAF: A mixture of ground meat and other ingredients, such as eggs, bread crumbs, onion and seasonings, shaped into a loaf or ring, then baked.
MEDIUM RYE FLOUR: Rye flour ground from the entire endosperm.
MELANGE: (1) a beverage made of coffee and cream and generously topped with whipped cream. (2) A preserve made of a mixture of various fruits and sugar.
MELBA SAUCE: A raspberry dessert sauce. This sweet sauce is delicious served over ice cream, pudding or fruit.
MELBA TOAST: A very thin bread slice slowly heated in the oven till crisp and brown.
MELLORINE: A commercially frozen dessert that resembles ice cream or ice milk but is made with a fat other than milk fat.
MELON BALL: A round piece of fruit scooped from the flesh of a melon.
MELT: To change fat, like butter or margarine, into a liquid state by heating.
MERINGUE: A whole family of egg white-sugar preparations including pie topping, poached meringue used to top custard, crisp meringue dessert shells and divinity candy. A mixture of stiffly beaten egg whites and sugar. It can be either the cooked soft mixture on desserts or the cooked hard mixture used for dessert shells. There are two basic types of meringue, one with low sugar content used on top of pies and puddings; the other with a high sugar content baked in very slow oven and used for desserts with the addition of fruit or ice cream.
MEUNIERE: With a sauce of butter, lemon juice and parsley. Dredged with flour and sautéed in butter.
MILK CHOCOLATE: A product made with chocolate liquor, sugar, cocoa butter and milk or cream. This contains 15 – 20 percent milk solids substituted for a portion of the chocolate liquor. Although this is America’s favorite eating chocolate, it’s not often used in baking. The most popular use of milk chocolate is in candy, particularly bars and kisses.
MILK FAT (see Butterfat)
MILK SHAKE: A frothy, cold beverage made by thoroughly blending milk and a flavoring. The addition of ice cream gives a thicker, richer milk shake. Although the name indicates that milk shakes are mixed by shaking the ingredients together, it is easier and quicker to mix the ingredients using an electric blender.
MILK SUGAR (see Lactose)
MILK TOAST: A dish made of hot milk and toast. The golden brown toast is usually buttered, and sugar, salt, or spices, such as cinnamon, may be added for seasoning. Because it is easy to eat and digest, milk toast is often served to convalescents.
MILLE FEUILLE: A pastry, like a Napoleon, made of puff pastry and filled with whipped cream or a cream filling. The name, which literally means “a thousand leaves,” refers to the way the pastry flakes into paper-thin layers.
MILLET: An annual cereal grain whose small seeds are used for food. The grain is usually made into porridge or ground into flour for use in bread or other baked goods.
MIMOLETTE (cheese) From France. Flattened ball. Resilient, firm; mild Cheddar flavor.
MINCE: To cut or finely chop food into very small pieces. Also British term for ground.
MINCEMEAT: A mixture of fruits, especially raisins and candied fruit, sugar spices, and usually finely chopped or ground meat. A liquor, most often brandy or run, is sometimes a mincemeat ingredient.
MINERAL WATER: Water, often from a natural spring, that contains more gases, such as carbon dioxide, or more minerals than does normal water.
MINESTRONE: A thick Italian vegetable soup, usually containing macaroni or other pasta.
MINT: A confection flavored with peppermint or spearmint.
MINT JELLY: A spread made of sugar, water, and pectin and flavored with mint, usually spearmint. This shimmering jelly, often tinted green, is a traditional accompaniment for lamb.
MINT SAUCE: A sauce for meat, especially lamb, seasoned with fresh or dried spearmint or peppermint.
MINUTE STEAK (see Cube Steak)
MIREPOIX: A flavorful mixture of vegetables and herbs sautéed in butter and then added to stews, soups, sauces or the liquid used to braise meat.
MIX: To combine ingredients, usually by stirring, till evenly distributed.
MIXED GRILL: Assorted meats and vegetables cooked over charcoal or broiled.
MOCHA: (1) The name of a variety of Arabian coffee. Mocha coffee is mildly aromatic, mellow and pleasant. It is usually blended, however, as when Java coffee is combined with it, to add the aroma and sturdiness needed for making a full-flavored brew. (2) Descriptive name often used to indicate the flavor of coffee or coffee combined with chocolate. Mocha, as a recipe flavor, comes from a strong coffee infusion or from instant coffee, or either one combined with chocolate or cocoa.
MOCK CHICKEN LEG: Ground veal that is seasoned, then molded in drumstick shape around a wooden skewer. The skewer sticks out to resemble the leg bone. Preparing veal in this way originated at a time when veal cost less than chicken.
MOCK DEVONSHIRE CREAM: A mixture of cream cheese, sugar, vanilla, and heavy cream. It is frequently used as a substitute for the true English-clotted Devonshire Cream.
MOISTEN: To add a sufficient amount of liquid to dry ingredients to dampen the ingredients but not to make them watery.
MOLASSES: Is what is left after the juice of the sugarcane has been boiled and concentrated and all the available sucrose has crystallized. Because molasses making is done in three stages, there are three resulting grades. “First” molasses is lighter in color and flavor than “second” and “third” (blackstrap) molasses. With each boiling, the remaining liquid becomes more and more caramelized (darker), the minerals and other “impurities” become more concentrated, and the sugar content becomes lower. Blackstrap molasses contains only about 50 percent sugar components, with the result that its flavor is too strong to use in any but small amounts. Blackstrap contains all the gum, ash, and indigestible matter present in unprocessed crude sugar. It is not as high nutritionally as lighter molasses. If sulfur dioxide is used in extracting the molasses from the cane, it is considered sulfured molasses. Because some bakers think it has a milder flavor, unsulfured molasses may be recommended in a recipe. See also Treacle.
MOLD: (1) A fuzzy fungus growth that appears on moist food or on dry food stored in a damp place. (2) To shape a food by packing or jelling it in a form. (3) To shape food mixtures by hand.
MOLLUSK: A shellfish such as the clam, oyster, and snail, with a soft unsegmented body protected by a hard shell.
MONKFISH (fish) Suitable for poaching, steaming, braising, stewing, baking, broiling, grilling, frying.
MONOSODIUM GLUTAMATE (MSG): A white crystalline powder derived from glutamic acid, which occurs naturally in foods. It has no flavor of its own, but brings out the flavor in foods to which it has been added.
MONTEREY JACK (cheese). From US. A ripened cheese made in both semisoft and hard styles. The semisoft type is made from whole milk and called Monterey; if a slightly different process is used, it is known as high moisture Jack. The hard type is made from skim milk and labeled as a grating-type Monterey, dry Monterey or dry Jack. Both types are used in cooking. Wheel shaped. Semisoft texture and mild flavor when aged three to six weeks; hard grating texture and zestier taste when aged up to six months.
MONTMORENCY: 1) a variety of cherry 2) served with cherries
MONTRACHET (cheese) From France. Raw goat’s milk; best in spring and early summer. Log shaped. Soft, creamy texture; relatively mild flavor for a goat’s milk cheese.
MORAVIAN BREAD: Circular and flat yeast loaves with cinnamon-sugar thumb prints on top. The loaves are sometimes called Moravian sugar cakes and are traditionally served in many Pennsylvania Dutch homes during the Christmas season.
MOREL: A small, flavorful wild mushrooms with a spongy, conical, honeycomb-like cap. Morels are generally dried, which is the way they are sold in specialty food stores.
MORNAY SAUCE: A classic French cheese sauce based on Bechamel sauce, usually flavored with Gruyere, Swiss or Parmesan cheese.
MORTADELLA (sausage): Made of beef, pork, and fat; contains garlic.
MOULE: Mussel.
MOUND: A spoonful of a mixture which is dropped onto another mixture. A mound forms a definite heap and does not blend into the original mixture.
MOUNTAIN PEPPER (see Capers)
MOUNTAIN TROUT (see Brook Trout)
MOUSSAKA: A classic Near- and Middle-Eastern baked dish, usually made of ground meat, sliced eggplant, and seasonings. It is sometimes topped with a baked-on custard-like mixture of eggs and cream.
MOUSSE: A molded dish based on meat or sweet whipped cream stiffened with egg white and/or gelatin (if mousse contains ice cream, it is called bomb) A rich, airy cold dessert made with whipped cream or beaten egg whites, often with gelatin, and combined with fruit puree, chocolate or sweetened custard.
MOUSSELINE SAUCE: A classic sauce made with Hollandaise sauce and whipped cream. Being very rich, it is generally served over fish. A variation of mousseline sauce includes beaten egg whites.
MOYUNE GUNPOWDER (tea) A green tea from China yielding a fragrant, subtly fruity liquid. The name “gunpowder” derives from the pellet-like appearance of the treated leaves.
MOZZARELLA (cheese) : From Italy and elsewhere. Whole or skimmed cow’s milk. Irregular spherical shape. Fresh varieties found in Italian markets have a tender, spongy texture and mild flavor; cheeses aged up to two months are drier and more elastic.
MUDDLE: To mash or crush sugar lumps, ice cream, sliced fruit or other nonliquid ingredients in the bottom of a glass before adding a liquid. This technique is used in the preparation of many mixed drinks and ice cream beverages.
MUENSTER (cheese) From Germany and elsewhere. A semi-soft ripened cheese. Wheel or block shaped. Semisoft. American brands, aged from 6 – 8 weeks, are mild and usually have light orange finds; rindless European varieties, cured up to 3 months, are more pungent. Muenster is creamy white with many tiny holes. European Muenster is soft with a pungent flavor and aroma, while the American version is more firm and has a mild and mellow flavor.
MUFFIN: An individual hot bread baked in a segmented pan, in a custard cup or on a griddle. These tender breads were once known as bannocks (unleavened breads baked on a hearth in Britain) and as gems. When the griddle came into popular use, it was used for baking bannocks and for baking a heavy, round, small, yeast bread that evolved into the English Muffin. Early Dutch settlers in New York baked light breads they called puffets. In America, the art of making muffins was developed rapidly after the introduction of baking powder and of cupcake tins.
MULLED BEVERAGE: A spicy, sweet beverage served hot. Beverages frequently mulled include cider, beer, ale, wine and tea. Mulled cider is especially delicious when served in a mug with a cinnamon stick stirrer and accompanied by doughnuts.
MULLET (fish) A food fish taken in both fresh and salt waters. The mullet is a lean fish with tender, firm-textured flesh. Suitable for baking, broiling, grilling.
MULLIGAN STEW: A stew prepared with meat and an assortment of vegetables. The ingredients vary greatly, depending upon which foods are available. The name originated with hobos or tramps who concocted this stew from the food on hand.
MULLIGATAWNY: A highly seasoned soup that is flavored with curry. Either a hearty meat or chicken stock is used as the base in preparing the soup. Although mulligatawny is a thin-appearing soup, it is sometimes made a great deal richer by adding cream and/or eggs.
MUSCVADA: A very dark brown sugar (almost black), sticks together in one solid lump and has to be prised apart. The rawest (and tastiest) of all the sugars. Really good for dark cakes and especially Christmas puddings. (and gingerbread I should think)
MUSH: A cooked cereal mixture generally prepared with cornmeal. The cereal is simmered in water or milk with seasonings added. Mush is served either as a thick porridge or molded, sliced and fried until golden brown. Fried mush is popularly topped with butter and syrup.
MUSHROOM ESSENCE: The black liquid extract of mushrooms used in sauces and gravies to add mushroom flavor and color.
MUSKELLUNGE (fish) A freshwater game fish belonging to the pike family. The name is frequently shortened to “Muskie.” The lean flesh is very delicate in flavor. Suitable for poaching, steaming, braising, stewing, baking, broiling, grilling, frying.
MUSKIE (see Muskellunge)
MUSSEL: Shellfish enclosed in a bluish black, two-part shell. The meat has a yellow to reddish orange color and a firm texture. Although mussels are found in both fresh and salt waters, only the saltwater variety is used for food.
MUTTON: The flesh of lamb more than one year old. Mutton between one and two years old is best for tenderness.
NANTUA SAUCE: A rich white sauce made with a puree of crayfish, shrimp or lobster. Based on the classic French béchamel sauce, it is served over eggs, fish or seafood. Crayfish tails are often served as a garnish to accompany the sauce.
NAPOLEON: A French glazed dessert made of puff pastry with a rich, cream filling. As the name suggests, this flaky dessert was created to honor Napoleon.
NATURAL CHEESE: A product made from milk that is cured to add flavor, and often ripened by bacteria or mold. Natural cheese in cooked foods can become grainy or stringy.
NATURAL COCOA: Cocoa sold in the US contains between 11 percent and 24 percent cocoa butter, with most supermarket cocoas falling in the 12 – 16 percent range. In Britain, cocoa must contain a minimum of 20 percent fat. Because fats are carriers of flavor, cocoa that has had most of the cocoa butter removed from it loses its flavor fairly quickly. Natural cocoa is light brown and has, because of its acidity, a slight edge to it. Because natural cocoa is acidic, you most often use baking soda, rather than baking powder, when you bake with it. The chemical reaction between the two create carbon dioxide bubbles, which leaven the batter. At the same time, the baking soda neutralizes the acidity of the cocoa and the cocoa color darkens. Because of its lighter color and unique flavor, natural cocoa is used to make the beverage itself, as well as frosting, chocolate sauce and fudge. (see also Dutch-Process Cocoa). If you have some cocoa and don’t know whether it’s natural or Dutch-Process, stir some into a little warm water. Add a pinch of baking soda. If the cocoa fizzes and becomes a deeper color, you have natural cocoa. If it doesn’t fizz, it’s been Dutched.
NECTAR: (1) A smooth blend of fruit juice and pulp pressed from ripe fruit. (2) Food of the gods in Greek mythology (3) Fluid secreted by flowers used for making honey.
NEROLI OIL (see Orange Oil)
NESSELRODE: A mixture of candied fruits and nuts, often flavored with rum or Maraschino, used in desserts such as a sauce or in puddings, pies, ice cream and other desserts.
NEUFCHATEL CHEESE: Similar to Cream Cheese and also comes in the traditional cream cheese block, is made from a lighter cream with about 25 percent butterfat. A soft, mild, creamy and delicate cheese used in dips, spreads and salad dressings.
NEW YORK STEAK (see Top Loin Steak)
NEW YORK STRIP STEAK (see Strip Steak)
NEWBURG STYLE: Food served in a rich cream sauce, golden with egg yolks, and flavored with sherry. Originally served with lobster, the flavorful sauce is equally delicious with shrimp, crab, or mixed shellfish.
NOGGIN: A liquid measure that is equal to one fourth pint or one half cup.
NOKKELOST (cheese) From Norway and US. Part-skim milk. Norwegian versions as low as 20 percent fat; whole-milk domestic versions are 50 percent fat. Loaf and cylindrical shapes. Firm; spicy from addition of cumin, cloves and caraway.
NONCRYSTALLINE CANDY: Candies that are distinguished by their smoothness, indicating absence of crystals, are noncrystalline candies. The syrup is cooked to a very thick, concentrated solution. Then, in order to cool rapidly, it is poured out into a thin layer. This allows the quick formation of a thick, almost solid mass before any crystallization can take place. Ingredients can vary with the type of candy being made. there are several main kinds of candies included in the noncrystalline category. Hard candies include brittles as well as clear, flavored candies which are used for such things as lollipops. Chewy noncrystalline candies include caramels, marshmallows and taffy. (see also Crystalline Candy)
NON-DIASTATIC MALT: A grain that has been sprouted, then dried at a high temperature, and then ground into a powder. When dried at temperatures high enough the enzymes are destroyed and are no longer active. This powder can be used simply as a sweetener with its associated malt flavor.
NONFAT CREAM CHEESE: Better to use ON something baked rather than in it.
NONFAT DRY MILK: Milk with both fat and water removed. It is processed to mix easily with water.
NONPAREIL: (1) A tiny sugar candy, available in various colors and shapes, used to decorate baked goods and desserts. (2) A flat chocolate wafer decorated with small sugar candies.
NOODLE: A type of pasta made with egg yolks or whole eggs, cut into short or long, flat ribbons, shreds, or fine rods.
NOODLE PUDDING: A baked or boiled dish prepared with noodles.
NORMANDY-STYLE: A method of French cooking, a la Normande, in which: (1) Fish is simmered in white wine. (2) Meat is flavored with apple cider or apple brandy.
NOUGAT: A chewy, crstyalline candy made of sugar, corn syrup, and egg whites, with almonds and/or candied cherries added. Traditionally, it is cut in squares or oblongs. (see also Crystalline candy)
NUBBIN: (1) An undersized, misshapen ear of corn (2) The heal of a loaf of bread.
NUT BREAD: A quick bread made with chopped or broken nuts and baked in a loaf. During the American colonial period, this type of bread, often called tea loaf, was made using dark flour, molasses, and baking soda. The nuts added to the batter were those found in great abundance. When baking nut bread, avoiding overmixing the batter, as too much stirring produces a texture that is course and tough. A characteristic crack on top of the loaf frequently appears during baking, and it is not the result of overmixing.
NUT BRITTLE: A hard, noncrystllie candy made rich with the addition of butter and nuts. Brittles are cooked to the hardcrack stage. The candy is then poured onto a greased surface without beating. When cold, it is broken into pieces. A slightly different, yet interesting flavor results when the nuts are toasted before they are added.
NUT BUTTER: (1) A thick spread made by grinding or by crushing unblanched, blanched, or roasted nuts. (2) A type of butter sauce made by creaming butter with crushed nuts and spread on bread or served over vegetables.
NUTRASWEET (see Aspartame)
OAT: A cereal grass producing an edible grain of the same name.
OAT BRAN: The outer casting of the oat, it is high in soluble fiber and thought to be the cholesterol-lowering attribute of oats.
OAT FLOUR: Finely ground oat groats. Oat flour is produced as a by-product of the cutting and flaking operations in making rolled, instant and flaked oats; and is being used more and more in cereals, as an addition to breads and other baked goods, and in baby foods, as it’s easy to digest.
OAT GROATS: Oats with the tough outer hull removed.
OATMEAL: (1) The manufactured cereal product made from the oat grain. (2) The porridge made from the ground or rolled cakes.
OCEAN CATFISH (fish) Suitable for poaching, steaming, braising, stewing, baking, broiling, grilling, frying.
OCEAN PERCH: The saltwater variety of perch that lives in the northern Atlantic and Pacific oceans.
OEUF: Egg
OEUFS A LA NEIGE (see Floating Island)
OKA (cheese) From Canada. A type of cheese made at the Trappist monastery in Oka, Quebec. Made from whole milk, it is quite mild in flavor and has a semisoft texture. It is made in thick, flat discs. Pale yellow in color, Oka cheese is similar to Port du Salut cheese and Trappist cheese. Wheel shaped. Semisoft texture; similar to French Port-Salut but with a more tangy, fruity flavor.
OLEO: A rendered beef fat. Oleo was the principal fat originally used in making margarine, thus the name oleomargarine. Today, oleo is used only in very limited amounts in margarine, although it is sometimes used in the commercial preparation of blended shortenings.
OLIVE OIL: The oil pressed from the ripe fruit of the olive tree. Olive oil varies in color from pale yellow to greenish yellow to light green. The light yellow oil is more bland in flavor, while the greener oil has a heavier taste. The flavor, color, and consistency differ with the variety of olives, climate, and soil conditions. It is best to sample different varieties to find the one that suits you best. When oil is labeled “virgin olive oil” it comes from the first pressing of the fruit. “Refined olive oil” is made from the second and third pressings and is filtered to remove all impurities. Although both types of oil are available, the refined product is clearer and has a more characteristic flavor of olives. Cold temperatures cause olive oil to solidify. It keeps best when stored at room temperature in a tightly covered container away from direct sources of heat or light. Because of its low smoke point, olive oil is not suitable for deep fat frying, but it is highly prized for sautéing at low temperatures. Olive oil lends a special flavor to salads, sauces, and meat dishes. Tomato or wine-based meat sauces are traditionally made with olive oil as it imparts a rich, silky-smooth texture to the sauce.
OLIVE PIMIENTO LOAF: A mild pork and beef combination, is colored and flavored with stuffed olives and sweet red peppers.
OMELETS: A beaten egg mixture that is cooked until firm in a skillet atop the range or in the oven. There are two basic types of this entrée – puffy and French omelets – although there are dozens of varieties. Puffy omelets are made by beating the egg whites and egg yolks separately, while French omelets are prepared with egg yolks and white beaten together.
ONION SOUP: A clear or cream soup flavored with sliced onions, chopped onions, or onion juice. French Onion Soup is the classic among onion soups. Sliced onions are sautéed in butter, then combined with broth or consommé and heated. This is spooned over bread slices, or served with toasted French bread slices floating atop the soup and sprinkled with a dry grated cheese, such as Parmesan. A more substantial cream of onion soup is thickened slightly and enriched with milk or cream.
OOLONG TEA: A type of tea that is partially fermented before drying. Its flavor combines the characteristics of black tea and green tea.
OPEN-FACE SANDWICH: a type of sandwich in which ingredients are assembled on a single bread slice or other bread base.
ORANGE EXTRACT: A flavoring ingredient made by dissolving essential oils of orange and/or orange peel in pure alcohol.
ORANGE FLOWER OIL: A flavoring ingredient made from essential oils of orange blossoms from the bitter orange tree. Also known as Neroli oil.
ORANGE FLOWER WATER: The water which condenses from the distillation of the orange blossoms used to make orange flower oil. Delicate in flavor, it is used in pastries and confections.
ORANGE PEKOE (tea) A black tea that comes from Ceylon, India and Java. The tea leaves are long, thin, and small. The brewed tea is light in color. (see also Scented Orange Pekoe)
ORANGE ZEST: The thin, oil-rich outer portion of the orange peel.
ORANGEADE: A nonalcoholic beverage made of orange juice, sugar and carbonated or plain water and served over ice.
ORGEAT SYRUP: A thick, barley-based syrup flavored with orange and almond. It is used in mixed drinks and sweet sauces.
OSWEGO TEA: Another name for the herb red bergamot. It is used by the Oswego Indians for brewing tea.
OVEN-FRY: A method of cooking in which food is coated with seasoned flour or crumbs and baked in the oven so as to give it the flavor and appearance of panfried foods.
OVERNIGHT RESTS: Because whole grain flours are generally more coarsely ground than all-purpose flour, they don’t absorb liquid as readily. Some recipes advise you to give the dough a rest, anywhere from half an hour to 3 days. Baked goods made with whole grains may benefit from an overnight rest before serving. These extra hours allow the bran in the flour to soften, improving the mouthfeel of the baked goods and making it easier to slice.
OX JOINTS (see Oxtail)
OXTAIL (beef) (aka Ox Joints): the tail of the beef animal cut crosswise into 1 ½ - 2 inch pieces. Ox tails don’t have much meat on them, yet they are very flavorful when braised with vegetables or used in stews.
OYSTER: A shellfish with a rough, oblong shaped shell, and a grayish white flesh.
OYSTER CRAB: The tiny crab that lives inside the shell of an oyster. Oyster crabs are commonly called Pea Crabs. Their presence is often undetected due to their small size; consequently, they are sometimes unknowingly eaten along with the oysters when the oysters are served raw. Connoisseurs consider oyster crabs a great delicacy. These minute animals are especially prized for use in a succulent bisque.
OYSTER CRACKER/OSTERETE: A small, round, puffy cracker served with oysters. These crisp, salty crackers are also delicious eaten with soups, clams, salads, and assorted seafood cocktails.
OYSTER SAUCE: A creamy sauce filled with chopped oysters that is served with poultry, such as turkey. In oriental cookery, an oyster sauce made by cooking oysters in soy sauce and brine is a popular dish.
OYSTERS ROCKEFELLER: A famous dish of oysters broiled or baked on the half shell. The original recipe was created by Antoine’s, a famous New Orleans restaurant. This recipe included at least 18 ingredients, but the exact combination has always been a closely guarded secret. The dish was so rich that they named it after one of the country’s wealthiest men.
PAELLA: Main dish of rice, chicken, shellfish, vegetables, saffron and other seasonings. Often includes sausage.
PAIN DE MIE (see Pullman Pan)
PALATABLE: The word used to describe a food that is agreeable or very pleasing to the taste.
PALM SUGAR: Made from sap that is taken from one of several different kinds of palm trees; the sap is boiled down to produce the sugar. Its taste resembles that of maple sugar, very mellow and agreeable. Palm sugar is sold in many different forms and can often be found in Mexican, Southeast Asian, or Indian groceries. Indian “jaggery” is a palm sugar, but the name can also refer to a crude cane sugar that looks like palm sugar.
PAN BROIL: To cook food, uncovered, over high heat on an ungreased or lightly greased hot surface, pouring off any fat that accumulates.
PAN FRY: or saute: to cook in frypan in a small amount of fat. (see also Fry)
PANADA: A traditional European mixture used to bind together forcemeat or stuffings. It is thick, pasty, and has various ingredients, depending on the food with which it is used. One type of panada is made of soft bread crumbs and hot milk; another mixture consists of flour, water and butter. A third and richer type of panada is a blend of flour, butter, milk and eggs.
PANCAKES (see also Flannel Cakes) (aka Hot Cakes, Griddle Cakes, Flapjacks) Batter made with milk, eggs, and flour cooked on a griddle or skillet and served for breakfast.
PANDOWDY: A molasses-sweetened (maple syrup in Vermont) deep-dish, apple desert with a biscuit crust. Traditionally, the crust is broken up with the serving spoon and stirred into the apple filling before the dessert is served. Pandowdy is usually served warm, with poured-on heavy cream, or with clear lemon or creamy hard sauce.
PANNED: Fruit or vegetables, such as cabbage or sliced carrots, cooked in a tightly covered skillet. They steam from their own juices, with butter and seasonings added.
PANOCHA (see Penuche)
PAPAIN: An enzyme found in the juice of green papayas that tenderizes meat by breaking down the protein. Although papain was not commercially extracted until modern times, it was used centuries ago. The Aztecs, for example, rubbed the juice of green papayas on meat to tenderize it. Today, papain is the active ingredient in many tenderizers.
PAPER COOKERY: A method of retaining flavor and aroma by enclosing food, such as meat, fish, or vegetables, in paper before cooking or baking. When the food is prepared an served the paper packet, with a crisscross cut on top and with flaps folded back, it is called “en papillote.”
PARAFFIN: A white, waxy substance. Paraffin is tasteless, odorless, harmless to food, and is not easily affected by chemicals in food.
PARBOIL: To precook or boil in water until partially cooked. This procedure is followed by final cooking in a seasoned sauce.
PARCHED CORN: Dried corn kernels.
PARE: In removing skin from fruits and vegetables, if it is CUT OFF, as potatoes, or apples, the correct term is "pare"; but if the skin is STRIPPED OFF, as with oranges, the correct term is "peel".
PARFAIT: A dessert made by layering fruit, syrup, whipped cream and usually ice cream, in a tall, thin parfait glass.
PARFAIT PIE: A single-crust, refrigerated pie characterized by fruit, ice cream and gelatin filling. Occasionally, unflavored gelatin is used, but since the pie originated in the US as a promotion by a flour miller and a manufacturer of fruit-flavored gelatins, a flavored gelatin is generally specified in most recipes.
PARKER HOUSE ROLL: A soft-crusted yeast-raised dinner roll made by folding a flat round of dough in half. These rolls are named after their place of origin, the Parker House, a restaurant opened in Boston in 1855 by Harvey D. Parker. The rolls, also known as pocketbook rolls, look like small purses after they have been baked.
PARKIN: A British spice cake or gingerbread made of oatmeal flour and sweetened with treacle or golden syrup.
PARMESAN (cheese) From Italy and elsewhere. The name for hard, cow’s milk cheeses of the giano family, which Italians call Parmigiano. This group of cheeses is characterized byt its grainy texture when aged. Those labeled Parmigiano Reggiano are made only in Italy. Part-skim milk; 32 – 38 percent fat. Cylindrical. Hard, dry, granular; sharp, nutty flavor. Although the young cheeses, aged less than 3 months, are soft enough to eat by the piece, most parmesan cheese, aged one to two years, but not more than four years, is very hard and is most often used in its grated or shredded forms.
PARMIGIANA/PARMIGIANO: The name used to designate foods made with Parmesan cheese.
PARTIALLY SET: A term used to describe gelatin mixtures at the point of setting when the consistency resembles raw egg whites.
PARTY SUGAR (see Sanding Sugar & Pearl Sugar)
PASTA: A thin, dried dough produced in a variety of forms: spaghetti, macaroni, ravioli, etc. All pasta is made of wheat granules or flour (usually durum wheat) and water.
PASTEURIZE: To destroy, by heating, certain undesirable bacteria in dairy foods and fruit juices.
PASTEURIZED MILK: Pasteurization is a process that heats milk to 145 degrees F to 150 degrees F for about half an hour, or to 161 degrees F for 15 seconds. This does change the flavor of the original milk, the longer and/or the hotter the process the more undesirable the flavor. But it does disable certain bacteria and enzymes that can cause milk to spoil. When pasteurized milk is refrigerated, it has a shelf life of about 2 weeks.
PASTRAMI (sausage): Smoked, dried beef sausage seasoned with garlic, cumin, and other spices.
PASTRY BAG: A utensil consisting of a cone-shaped, flexible bag with a decorative tip at the point of the cone. Soft doughs and frostings are formed into fancy shapes by forcing them through the tip.
PASTRY BLENDER: A utensil consisting of several heavy wires or narrow metal strips bent into a U-shape and attached to a handle. A pastry blender is used to cut shortening into flour when making pastry.
PASTRY BRUSH: A soft-bristled brush used to apply glazes such as melted butter, beaten egg whites and milk to baked goods, particularly pies or breads.
PASTRY CLOTH: A piece of heavy fabric on which pastry is rolled out. Since pastry dough does not stock to the floured cloth, a pastry cloth is favored over many other surfaces for rolling out dough.
PASTRY FLOUR: A low-protein flour that some bakers find works well in cakes and pastries. However, it can be difficult to find.
PASTY: The British word for a pie or turnover filled with a meat-vegetable mixture.
PATE: (French for paste) a paste made of liver or meat.
PATE DE FOIE GRAS: A French delicacy made of fattened goose livers mashed to form a paste.
PATE AU CHOUX (see Choux Paste)
PATTY SHELL: Puff pastry formed into a shallow-cup shape before baking to hold creamed mixtures or fruit.
PEA CRABS (see Oyster Crab)
PEACH MELBA: A dessert that is made of peaches, ice cream and a raspberry (melba) sauce.
PEARL BARLEY: Milled barley grain that has been husked and polished. In the US, the nut-flavored pearl barley is used primarily in Scotch broth or other soups and in simple hearty stews.
PEARL SUGAR (see Sanding Sugar & Pearl Sugar)
PEANUT BUTTER: A spread made of ground, roasted peanuts. At first, peanut butter marketed in this country was unhomogenized and known for its ability to “glue the teeth together.” Today, however, peanut butter both creamy and chunky, is homogenized and has lost much of this objectionable sticky quality.
PEANUT FLOUR: A finely ground meal made from dried, roasted peanuts.
PEANUT OIL: A vegetable oil extracted from chopped, cooked, shelled peanuts.
PEARL BARLEY: A market form of barley in which each cereal grain has been husked and polished. Pearl barley requires long, slow cooking and is used primarily in soups.
PEARL TAPIOCA: A market form of tapioca in which the start from the cassava plant is shaped into round pellets. Pearl tapioca is used as a thickening agent in preparing puddings and desserts.
PEARS HELENE: A French dessert in which pears are poached in a vanilla syrup. After cooling, the pears are served with vanilla ice cream and a warm chocolate sauce.
PECORINO ROMANO (cheese) From Italy. Sheep’s milk; 38 percent fat. Cylindrical. Hard; extremely sharp flavor. The goat’s-milk version; caprino Romano, has a similar flavor; cow’s-milk vacchino Romano is comparatively mild. Cow’s-milk Romano made in the US is even milder.
PEEL (1): In removing skin from fruits and vegetables, if it is CUT OFF, as potatoes, or apples, the correct term is "pare"; but if the skin is STRIPPED OFF, as with oranges, the correct term is “peel”.
PEEL (2): Term used for a baker’s long-handled shovel, the means of handling loaves when in the oven.
PEMMICAN: A concentrated food made from a mixture of dried meat, dried fruit, and fat.
PENUCHE (aka Brown Sugar Fudge, Panocha) (see also Crystalline Candy) A crystalline candy made with brown sugar. Golden brown in color, penuche has a smooth, creamy texture, similar to that of chocolate fudge. To make penuche, the brown sugar mixture is cooked to a soft-ball stage, cool, and then beaten until smooth. Chopped nuts are sometimes added.
PEPPER POT: An American stew often prepared with tripe, meat, vegetables, peppercorns and dumplings. First served during the American Revolution, it is known also as Philadelphia Pepper Pot.
PEPPER STEAK (beef): A meat dish prepared with beef, green pepper, and tomato strips and cooked in a seasoned sauce.
PEPPERCORN: The whole dried berry from the black pepper vine. Both black peppercorns and white peppercorns are available on the market.
PEPPERNUT (see Pfeffernuss)
PEPPERONI (sausage) : Named for its pepper spicing, is coarsely chopped meat, seasoned, cured and then air-dried. Made of pork and sometimes beef, seasoned with peppers.
PERCH (fish) A lean fish of both freshwater and saltwater varieties. Suitable for poaching, steaming, baking, broiling, grilling, frying.
PERFECTION SALAD: A molded vegetable salad made with shredded cabbage, chopped green pepper, pimiento, and flavored with vinegar and/or lemon juice.
PERIWINKLE: a saltwater or freshwater snail. Periwinkles are covered with a one-part shell like abalones and conches.
PERRIER WATER: A French mineral water that is naturally well aerated and mildly alkaline.
PESTO: An Italian sauce that is used with all kinds of pastas. Pesto contains basil plus garlic, olive oil and grated cheese.
PETICOAT TAIL: A buttery, bell-shaped Scottish shortbread so named because it looks like the petticoats worn by eighteenth-century English ladies.
PETIT FOUR: A bite-sized decoratively iced cake.
PFEFFERNUSS: (aka Peppernut). Peppernut is the Americanized name for the German spice cookie known as Pfeffernuss. A traditional Germany Christmas cookie spice-flavored and molded into balls the size of walnuts. The name (translated it means peppernut) indicates the unusual spice which the cookie contains, black pepper.
PHILADELPHIA PEPPER POT (see Pepper Pot)
PHOSPHATE BAKING POWDER: A type of baking powder containing calcium or sodium phosphate as the acid salt. A single-action leavener, phosphate baking powder releases carbon dioxide when combined with a liquid.
PHYLLO: Tissue-thin sheets of dough, usually layered to make very flaky pastries such as baklava and strudels, appetizers, and other dishes.
PICCALILLI: A highly seasoned relish that originated in East India. Piccalilli is made with green tomatoes, green and red peppers, cabbage, cucumbers, onions, sugar, vinegar and spices.
PICKEREL (fish): (1) A small species of the pike family (2) The young fish of the larger species in the pike family.
PICKLE: (1) Food preserved in a brine or seasoned vinegar solution. Usually refers to cucumbers prepared this way. (2) To preserve or flavor food in brine or a seasoned vinegar mixture.
PICNIC SHOULDER (a cut of pork). Two large bone-in cuts, the picnic shoulder roast and the meatier arm roast, come from this tough, fatty section. The arm roast may be divided into steaks, and the lower part of the shoulder – the animal’s leg – is divided into cross sections to make hocks. The remainder of the picnic shoulder is used for ground pork. The cut of pork called “Picnic Shoulder” produces: Picnic Shoulder Roast, Arm Roast, Hock, Arm Steak and Ground Pork.
PICNIC SHOULDER ROAST (pork) From the cut of pork called “Picnic Shoulder.” (see Picnic Shoulder)
PIE BIRD: A hollow, open-topped figurine designed to be inserted into the top crust of a two-crust pie to act as a stem vent. Originally shaped like a bird with an open beak, pie birds are made of ceramics.
PIG’S FEET (cut of pork) Cut from the forelegs or hindlegs, feet contain little meat. Although they may be served alone, they are mostly used in stock.
PIGS IN A BLANKET: A frankfurter or sausage wrapped in pastry or dough and then baked. Miniature versions are made with cocktail franks and served as appetizers.
PIKE (fish) A family of voracious freshwater fish. The pike eats other game fish and often will eat small animals. Suitable for poaching, steaming, braising, stewing, baking, broiling, grilling, frying.
PILAF: Seasoned rice, often with meat, poultry, or vegetables added.
PILAU or PILAF: A dish of the Middle East consisting of rice and meat or vegetables in a seasoned stock.
PILCHARD (fish): A small, saltwater fish related to the herring. These fish have a slender, rounded body and oily flesh. The pilchard are used as a sardine.
PILOT BISCUIT: A large, hard, plain cracker served primarily with chowders and fish stews. They were formerly called hardtack or ship’s biscuits because their good keeping quality made them suitable food for long ocean voyages.
PIN-BONE SIRLOIN STEAK (beef) From the cut of beef called “Sirloin.” (see Sirloin)
PINHEAD OATS: To make steel-cut or Irish oats (what the Scots call pinhead oats), the whole oat groats are passed over steel drums perforated with holes large enough for the groats to fall into, but small enough so that they’re held there about half-exposed. As the drum turns, a stationary blade cuts the groats in half as they pass by. Steel-cut oats make a wonderful, nutty cooked cereal as well as a great addition, both for flavor and texture, to breads.
PINWHEELS (see Flank Steak Fillets)
PIP: The seed of a fruit such as an apple, orange, or lemon.
PIPO CREM’ (cheese) From France. Cream-enriched; 60 percent fat. Log shaped. Soft, smooth-textured blue cheese with a flavor similar to that of bleu de Bresse.
PIQUANT: Agreeably sharp in taste.
PIQUANTE SAUCE: A brown sauce variation with shallots, wine or vinegar, capers, and pickles as added ingredients. This sauce makes an excellent topping for sliced pork, beef and leftover meats.
PIT: To remove the pit or pits from fruits.
PLAICE (fish): A lean, saltwater flatfish belonging to the flounder family.
PLAIN CHOCOLATE: British plain chocolate is the same as US dark chocolate, also called bittersweet or semi-sweet.
PLAIT: A fancy bread where ropes of dough are plaited together.
PLANKED STEAK: Broiled steak and vegetable accompaniments served on a wooden plank.
PLATE (a cut of beef) The top part of this tough section is sold as short ribs, which are usually cut into individual portions, each containing one bone. The rest is used for stew beef or ground beef. The cut known as “plate” produces: Short Ribs, Stew Beef and Ground Beef.
PLUM PUDDING: A steamed pudding consisting of suet, fruits, nuts, flour, eggs and spices. English in origin, plum pudding is traditionally prepared for holiday eating, and thus, is also called Christmas Pudding. Frequently served as a liquor-flamed masterpiece, plum pudding is accompanied by a butter- and sugar-based sauce. The first published recipe appeared in 1675, and by 1700 raisins had replaced the plums, although the dish retained its “plum” name. Today raisins and other dried or candied fruit are used in place of the plums.
PLUMP: To soak dried fruit, most often raisins, in warm water before cooking or adding to batter.
POACH: To cook gently, just below the boiling point, in liquid to cover. Being careful that food holds its shape while cooking.
POCKETBOOK ROLLS: (see Parker House Rolls)
POLAND WATER: A bottled mineral water containing carbonic acid. This mineral water is named after the town in which it is produced, Poland Springs, Maine.
POLENTA: (1) Italian cornmeal or farina mush, usually eaten with sauce and/or meats. Polenta may be cooled and fried after cooking. (2) Is made from a coarse (or fine) whole cornmeal, preferably ground at a small gristmill, and cooked with water or, preferably, chicken stock. This Italian staple used to be eaten with beans but now appears in all sorts of company.
POLISH HAM: A canned, cured and smoked ham imported from Poland. Polish ham has a distinctive, strong flavor that appeals to many people.
POLISH SAUSAGE: see Kielbasa
POLLOCK/POLLACK (fish) A saltwater fish, also known as Boston Bluefish, and is related to cod and haddock; and like these two fish, it has firm, white flesh with a delicate flavor. Suitable for poaching, steaming, braising, stewing, baking, broiling, grilling, frying.
POLONAISE, A LA: A garnish consisting of butter, dry bread crumbs, and sometimes chopped hardcooked egg yolk and snipped parsley that is used on vegetables. This pretty and flavorful garnish is particularly suitable as a topping on cooked Brussels sprouts, broccoli and cauliflower.
POMPANO (fish) A fat, saltwater fish, relatives of the mackerels. The flesh has a rich, yet delicate flavor. Suitable for baking, broiling, grilling, frying.
PONE: Another name for the southern favorite, Corn Pone. (see Corn Pone)
PONT l’Eveque (cheese) From France. Raw milk; best in fall and winter. Boxed; square. Soft and supple; piquant taste, strong aroma.
POOR BOY SANDWICH: A sandwich made by filling a half loaf of French bread, horizontally slices, with assorted meats and cheeses, lettuce, and relish. First made in New Orleans during the Depression years, the poor boy sandwich was developed as an inexpensive, yet hearty lunch that the working man could buy. It was patterned after the more costly French bread sandwich (a loaf of French bread filled with roast beef or ham). To make the “po’ boy,” the loaf of bread was made thinner, and less expensive ingredients were used for the filling of the sandwich.
POPCORN: A special type of dried corn that, when cooked, explodes into fluffy puffs many times its original size. The popcorn kernel has a flinty starch exterior with a little soft starch near the center. When heated, the moisture inside the kernel becomes steam. The “pop” is the tiny explosion as each starch grain expands and bursts its armor of hard starch.
POPOVER: A big, puffy, steam-raised quick bread with a crusty outer shell and a hollow interior. The crisp, golden bread shell has a tender, moist lining.
PORCUPINE MEATBALL: A type of meatball containing rice, which, when cooked, protrudes from the meat in such as way as to resemble the quills of a porcupine. The rice is uncooked when the balls are shaped but swells during cooking in a sauce.
PORGY (fish) A lean, saltwater fish that is a good eating fish. Suitable for baking, broiling, grilling, frying.
PORRIDGE: The British name for cooked oatmeal. Other meal may be substituted for the oatmeal.
PORRINGER: A small metal bowl with one handle. Originally designed for eating porridge, it is now also used for serving items such as nuts, candies, and sauces.
PORT-SALUT/PORT DU SALUT (cheese) From France. A semisoft, ripened, creamy, mild-to-strong flavored cheese made from cow’s milk. Originally it was made at the abbey of the Trappist monks in Port du Salut, France, after which this cheese is named. Wheel shaped. Smooth texture and buttery flavor similar to Oka or Austrian Monastery.
PORTERHOUSE STEAK (beef) From the cut of beef called “Short Loin.” (see Short Loin) Considered by many to be the best steak, is cut from the center loin. The tenderloin muscle is larger than in a T-bone steak.
POT CHEESE (cheese) A soft, unripened cheese that is similar to cottage cheese. In fact, cottage cheese is sometimes called pot cheese, although real pot cheese is drier. (see also Cottage Cheese)
POT LIQUOR/POTLIKKER/POTLICKER: The liquid that remains after meat, such as salt pork or bacon, and/or vegetables such as greens, have been cooked in a large amount of water. Corn bread is a favorite combination with this broth.
POTAGE: Soup
POT ROAST: to cook large cuts of meat by braising.
POTATO FLOUR/POTATO STARCH: Dried and ground potato used by itself as a thickener or in combination with wheat flour for breads and baked goods. When used for thickening, one-half tablespoon potato flour produces the same thickness as one tbsp of wheat flour.
POTATO PANCAKE: The English translation for the German phrase Kartoffel Pfannkuchen, a dish made with grated raw potato.
POTPIE: A deep-dish pie or stew made with meat or poultry, vegetables, and a biscuit, dumpling, or pastry topping.
POTS DE CRÈME: A custardlike dessert served in small cups. Pots de crème is rich and usually chocolate but sometimes vanilla- or caramel-favored. The pudding is served cold, with or without a dollop of whipped cream.
POTTED CHEESE: A mixture of finely grated cheese and seasonings. Cheddar cheese usually forms the foundation, with butter, condiments, spirits, vinegar, salt, and coloring added in various combinations. Sometimes a smoke flavor is added. These flavors go well with toast or crackers.
POTTED MEAT: Meat ground to a paste and mixed with seasonings.
POUCHONG TEA (tea) A type of oolong tea that usually comes from Formosa. The tea is scented with blossoms.
POULET: French word for chicken, especially a young chicken.
POULETTE SAUCE: A veloute’ sauce with meat or fish stock, egg yolk, onion, lemon juice, and occasionally mushrooms added for additional flavor. This velvety sauce goes with chicken, fish, eggs, and various kinds of vegetables.
POULTRY SEASONING: A commercial mixture of ground herbs and spices used primarily to season poultry stuffings and poultry dishes. A typical blend includes thyme, sage, pepper, marjoram, and nutmeg. Savory, ginger, allspice, cloves, and mace may also be used. Poultry seasonings also highlights the flavor of stuffings for veal, pork, and fish and accents meat loaves, biscuits, gravies and dumplings.
POUND CAKE: A rich, moist compact cake that is usually baked in a loaf. Pound cake was once made with a pound each of butter, sugar, eggs, and flour; hence, the name pound cake. This scrumptious dessert cake now has different proportions and includes baking powder as a leavening agent. Lemon or spices are sometimes included to enhance the flavor of the cake.
POWDERED SUGAR (see Confectioners’ Sugar)
PRALINE: (1) mixture of caramelized sugar and almonds, crushed and used as a garnish or an ingredient
(2) a creamy candy patty of sugar and nuts, usually pecans or coconut.
PRAWN: A shellfish resembling the shrimp. These two shellfish look alike, causing them to be confused in markets and on menus. Prawns, however, grow to a larger size than does the average shrimp. The term is often applied to large shrimp. Also a British term for shrimp.
PRECOOK: To cook food partially or completely before final cooking or reheating.
PREHEAT: TO heat an oven or broiler to the desired baking temperature before putting in the food to be cooked.
PREPARED HORSERADISH: A condiment containing ground horseradish root and white vinegar.
PREPARED MUSTARD: A bright yellow condiment prepared from dry, ground mustard seeds. The dry mustard is usually mixed with wine or vinegar, but sometimes water or beer is used. Various spices and seasonings are added by manufacturers to give a distinctive taste.
PRESERVES: While fruits or large pieces of fruit in a thick syrup, often slightly jellied.
PRESSED CHEESE (see Farmer Cheese)
PRESSED COOKIES: The dough for pressed cookies is forced through a cookie press into desired shapes and designs. Spritz are perhaps the best known of the dainty pressed cookies.
PRETZEL: A crisp, biscuitlike snake shaped in a knot, stick or circle. Originally they were soft with a tough, chewy texture. Now they also come dry and hard with shiny crusts. Either type comes unsalted or studded with crystals of coarse salt. Monks created pretzels more than 1500 years ago. They were the architects of the traditional pretzel shape, a loose knot with the ends twisted in the center. Legend says that this shape was suggestive of arms crossed in prayer; therefore priests gave pretzels to children as a reward for learning prayers.
PRIME RIB (beef) A name sometimes given to a standing beef rib roast. This cut is tender and flavorful. Prime rib is quite often advertised as the specialty of the house in restaurants.
PRIX FIXE (see Table d’hote)
PROCESS CHEESE: Is prepared by grinding and mixing together one or more natural cheese with the aid of heat and an emulsifying agent. After blending and heating the cheeses, the mixture is poured into moisture-vaporproof containers. Pasteurization halts the action of enzymes and microorganisms; thus, no further ripening occurs. The emulsifier prevents fat separation during processing and helps produce an easy-to-slice which melts readily when heated. The flavor of process cheese depends largely upon the natural cheese used. Pimientos, fruits, nuts, vegetables, meats, or smoke flavor may be added. Process cheese is packed in slices, loaves, and cut portions.
PROCESS CHEESE FOOD: Similar to process cheese, it is higher in moisture and slightly lower in milk fat content. It is prepared with less cheese and has milk, skim milk, or whey solids added. Pimientos, fruits, vegetables, bacon, or smoke flavor may be mixed in with the cheese. Milder in flavor, cheese food melts quicker than process cheese and is often used as a sandwich spread. It is available in slices, rolls, links and loaves.
PROCESS CHEESE SPREAD: Has more moisture and less milk fat than process cheese food. It is even easier to spread than cheese food and may contain the same flavoring ingredients as does process cheese. Process cheese spread is available packaged in jars or small loaves.
PROFITEROLE: a tiny cream puff filled with a sweet or savory mixture and served as a dessert or hors d'oeuvre.
PROOFER: A chamber used in a bakery, where dough is proved in a humid, steamy atmosphere.
PROSCIUTTO (pork) : Spiced ham, often smoked, that has been cured by air drying: always sliced paper-thin for serving. Proscuitto does not require further cooking. The dried, salted, and well-peppered meat is pressed, then sliced.
PROVE: Second period of rising after punching bread dough down.
PROVENCALE, A LA: A phrase that means “in the style of Provence” (a region in southern France). In food preparation, a la Provencale means that the food is cooked with a liberal amount of garlic and often with tomatoes and oil.
PROVOLONE (cheese) From Italy and elsewhere. A semi-hard, mellow, smooth cheese. After it is salted and dried, this cow’s milk cheese is usually smoked, then dipped in paraffin or oiled. Pear, sausage and other shapes, often wax-coated and bound with cord. Firm, elastic; mild after 6 months aging, piquant if aged up to 14 months.
PUDDING: A baked, boiled, or steamed food with a soft or spongy consistency that can be served in a variety of ways – as a main dish, side dish, or dessert. This definition of pudding applies to a vast assortment of dishes such as blood pudding, corn pudding, oyster pudding, plum pudding, tapioca pudding and cream pudding.
PUDDING CAKE: A dessert that forms a pudding layer and a cake layer as it bakes.
PUFF PASTRY: A rich dough made with a large quantity of butter. It is rolled and folded many times to make tissue-thin layers that, when baked, rise to many times their height, resulting in an exceptionally flaky pastry.
PUFFED CEREAL: A ready-to-eat breakfast fast food made by applying heat and/or pressure to cereal grains until they expand in size and become light and puffy.
PUFFETS (see Muffin)
PULLED CANDY: Noncrystalline candy, such as taffy, made from a cooled sugar syrup. At the right stage, the candy is pulled till light in color and porous.
PULLET: A young, usually under one-year-old hen.
PULLMAN PAN: A 13 x 4 x 4 inch straight-sided loaf pan with a flat sliding cover. Holding a recipe made with about 4 ½ cps of flour, it will produce a very fine-textured, flat-topped bread, perfect for sandwiches.
PUMPERNICKEL: is a German name given both to the coarse ground rye meal and the hearty breads made with it.
PUNGENT: Tartly appealing to the appetite. A flavor or aroma that is so strong it causes a warm, prickly sensation in the mouth or nose. For example, limburger cheese and highly spiced Mexican foods have pungent flavors and aromas.
PUREE: A thick sauce or paste made by forcing cooked food through a sieve. Use a blender, food processor, or food mill to convert a food into a liquid or a heavy paste.
PYRAMIDE (cheese) From France. Raw goat’s milk; best in the spring and summer. Pyramidal. Soft texture; tangy taste. Sometimes called Valencay.
QUAHOG (see Hard Clam)
QUENELLE: A very light, delicate dumpling made of pureed meat, fish or poultry and poached in stock; served with a rich sauce as a first course or main dish.
QUERN: Stone hand-mill for grinding corn.
QUICHE: A savory one-crust egg-and-cream main-dish pie. An open-faced tart of French origin that is filled with an unsweetened custard filling and flavored with bacon, cheese, meat or seafood.
QUICK BREAD: Any one of several breads and breadlike foods that are made with quick-acting leavening, such as baking powder, baking soda, and steam. Biscuits, muffins, nut and fruit loaves, coffee cakes, pancakes, crepes, fritters and waffles commonly fall into this group of quick-to-prepare breads.
QUICK-COOKING OATS: The groats are first cut, then steamed and rolled to produce flakes that are thinner (than old-fashioned rolled oats) and consequently more quickly cooked.
QUININE WATER: A carbonated beverage also called Tonic or Tonic Water. Quinine water is made with the bitter-flavored quinine, lemon and lime.
QUINOA: (see also Toasting Flour)
RACK OF LAMB: Another name for standing rib roast of lamb.
RACLETTE (1) (cheese) From Switzerland. Wheel shaped. Firm texture; mellow flavor. (2) A Swiss cheese dish that is related to fondue. As the cheese is melted, the softened parts are scraped off and eaten with bread or potatoes.
RAGOUT: A highly seasoned French stew. Ragout is made with fish, meat or poultry. The meat is browned and cooked like a typical stew. Vegetables may or may not be included in the stew.
RAINBOW TROUT: A variety of freshwater trout.
RAMEKIN: (1) a baked dish, usually based on cheese, that is prepared in individual serving dishes. (2) A small baking container that holds an individual portion. Usually straight-sided, ramekins look like miniature soufflé dishes. The dishes are most often used for baking individual soufflés or casseroles.
RANCID: A word that describes the unpleasant aroma and flavor of fats and oils that have deteriorated or spoiled.
RAPID RISE YEAST (see also Instant Yeast). Is designed to work fast and die fast. It was created more as a marketing device for bakers in a hurry than to make good bread. As bread develops its wonderful flavor over a long, slow period of fermentation, it’s not recommended short-circuiting the process by using this type of yeast.
RAREBIT: Another name often used for the famous cheese dish, Welsh Rabbit.
RASPBERRY VINEGAR: A product made by steeping ripe raspberries in cider or in wine vinegar, then straining out the raspberries and sweetening the liquid to taste. It is used as a base for fruit beverages.
RATATOUILLE: A well-seasoned vegetable stew or casserole that originated in Provence France. Eggplant, squash, green pepper, tomatoes, garlic and olive oil are traditional ingredients.
RAVIGOTE BUTTER: Softened butter mixed with finely chopped green herbs, particularly tarragon, parsley, and chervil. Ravigote butter, sometimes called Green Butter, is usually served as an accompaniment to broiled meat.
RAVIGOTE SAUCE: (1) a cold sauce made of mayonnaise, chopped chives, parsley, wine vinegar, and lemon juice, or an oil and vinegar mixture with hard-cooked egg yolks, mustard, and chopped herbs added. Cold ravigote sauce is usually served with seafood. (2) A warm sauce made of wine, vinegar, green onion, white sauce, and crushed herbs. This piquant sauce is usually served with poultry, fish or egg dishes.
RAVIOLI (pasta): Small squares of pasta stuffed with meat, cheese, or poultry filling, is usually served with a thick and spicy tomato sauce.
RAY (fish) Suitable for poaching, steaming, braising, stewing, broiling, grilling, frying. The flesh of the wings (the only edible part) is similar to scallops in taste and texture; firm and extremely sweet.
REBLOCHON (cheese) From France. Raw whole cow’s milk; best in late fall and early winter. Disk shaped. Soft texture; mild flavor.
RECONSTITUTE: To restore concentrated food - such as frozen orange juice or dry milk - to its original state, usually by adding water.
RED PEPPER (see Cayenne Pepper)
RED SNAPPER (fish): A bright red, lean fish with a juicy, delicate flavor.
REDUCE: To decrease the volume of a liquid by boiling it rapidly in an uncovered pan.
REFRESH: To run cold water over food that has been parboiled, to stop the cooking process quickly.
REFRIGERATOR CAKE: A chilled dessert that is made with pieces of cake or cookies and a puddinglike mixture. As the dessert chills, the cake or cookies absorb the pudding mixture until the two parts are blended into a moist, flavorful whole.
REFERIGERATOR COOKIES: The dough for these cookies is shaped into rolls, wrapped, and chilled thoroughly in the refrigerator before slicing and baking.
REFRIGERATOR DESSERT: Any of the several types of desserts that require chilling in the refrigerator. Whipped cream and gelatin are ingredients frequently used in this kind of dessert.
REGULAR INSTANT YEAST. (see also Instant Yeast). This strain has been developed for general baking. Its tolerance is fairly wide but it may not be appropriate for very sweet doughs, where it can overdose itself on sugar and burn itself out early.
REHYDRATE: To soak or cook dried foods to restore the water lost in drying.
RELISH: Chopped fruits or vegetables in a vinegar-sugar mixture or in brine.
REMOULADE: A rich mayonnaise-based sauce containing anchovy paste, capers, herbs and mustard.
RENDER: To melt fat away from surrounding meat. To cook fatty meat, such as chicken or pork fat, to obtain liquid fat. Sometimes called "trying out".
RENNET: A natural substance extracted from the lining of the fourth stomach of calves that is used to coagulate milk in cheesemaking. Rennet extract is also used in preparing delicate milk desserts and as an ingredient in ice cream.
RIB (a cut of beef). Removing the short-rib ends produces a tender seven-rib roast that may be divided into smaller roasts or steaks, all of them bone-in or boneless; those nearest the short loin are tenderest. After boning, the eye muscle of a rib roast may be stripped of fat and sold as a rib-eye roast or as steaks. The cut known as “Rib” produces: Short Ribs, Rib Roast, Rib Steak, Boneless Rib Steak, Rib-Eye Roast, and Rib-Eye Steak.
RIB BONE SIRLOIN STEAK (beef) Is the first steak cut from the sirloin section of the loin. It has a pin-shaped bone. These large steaks are good for serving several people.
RIB CHOP (pork) From the cut of pork called “Center Loin.” (see Center Loin)
RIB-EYE ROAST (beef) (aka Delmonico Roast) From the cut of beef called “Rib.” (see Rib) Is boneless and has the rib eye muscle.
RIB-EYE STEAK (beef) (aka Delmonico Steak) From the cut of beef called “Rib.” (see Rib) A boneless cut from the eye of the beef rib. It has a well-developed flavor and is exceedingly tender.
RIB ROAST (beef) From the cut of beef called “Rib.” (see Rib)
RIB STEAK (beef) From the cut of beef called “Rib.” (see Rib) Identified by the rib bone, is cut from the rib section of the loin. It is tender and has well-developed flavor.
RIBBON CAKE: A novelty cake for special occasions. It takes its name from the four different-colored layers that give it a ribbon appearance when sliced.
RICE CEREAL: Rice processed into puffed kernels, flakes, or granules for use as a breakfast cereal.
RICE FLOUR: Finely milled flour that is made from white rice. This flour is used frequently as a substitute for all-purpose flour in wheat-free diets.
RICOTTA CHEESE: An Italian cheese, traditionally made from whey that is separated from the curds of sheep’s milk that are used in the production of pecorino cheese. Whey contains a protein that can be coagulated by heating it. These “curds” are collected placed in shallow conical baskets (fiscelle), and left to drain for 12 – 14 hours. This is the low-fat version. There are now richer ricottas available that have been fortified with more milk and butterfat. Ricotta can be used very much the way cottage cheese is used, and it can also be smoothed in a blender to make a cream cheese substitute. In Italy it is used in fillings for pastas, pizzas, and cannoli. And it can be the major ingredient in delicious cheesecakes.
RICOTTA SALATA (cheese) From Italy. Sheep’s milk. Wheel shaped. Semisoft when aged 2 months, hard if aged longer; pungent.
RIGATI: A word meaning grooved that often is applied to hollow forms of pasta that have a ridged surface.
RIGATONI: A popular type of pasta that is tube-shaped and has a ridged surface.
RILLETTES: A spread of seasoned fatty meat such as pork that is cooked, cooked, and shredded; the meat particles are held together with the fat. The mixture is similar to a pate but coarser. It is usually packed into small crocks and served with bread as an hors d'oeuvre.
RIND: The outer skin of fruits and vegetables. Grated orange and lemon rinds are frequently used in cooking.
RISE: The expansion of dough during fermentation.
RISOTTO: An Italian dish of rice seasoned and cooked in broth.
ROAST (noun): A thick, tender cut of beef, pork, lamb or veal. Roasts are usually cooked by dry heat in an oven or over coals. However, some roasts such as chuck are less tender and require a moist-heat cooking method such as pot roasting. A roast differs from a steak or a chop in thickness. Roasts are usually over 2 inches thick, while steaks and chops are less than 2 inches. Steaks and chops are often made by slicing a roast into pieces of the desired thickness.
ROAST (verb): A dry-heat method of cooking. Roasting includes cooking on a spit over a fire; embedding in coals; heating in order to brown and dry out; and baking, uncovered, in an oven. And rotisserie cooking.
ROASTED SESAME OIL: This oil is pale brown and has a nutty toasted taste and aroma, absolutely delicious. Roasted or Dark Sesame oil should not be confused with unroasted sesame oil.
ROASTING EAR: Corn in the husks cooked on an open fire. These are placed on a rack over the fire or directly on hot coals.
ROBERT SAUCE: A brown sauce flavored with onions and mustard. Robert sauce is named after Robert Vinot, who is credited with having developed the sauce in the 17th century. Robert sauce goes quite well with beef, pork and poultry.
ROCK: (1) A rich drop cookie flavored with spices and filled with nuts and fruits and popularly made at Christmastime. (2) A word that is used for ice. For instance, beverages served on the rocks are poured over ice cubes.
ROCK CANDY: Large, clear, hard crystals of sugar that are stuck together.
ROCK CORNISH GAME HEN (see Cornish Game Hen)
ROCK CRAB: A small crab resembling Dungeness crabs but weigh only 1/3 to ½ lb. Brownish colored meat.
ROCK LOBSTER (see Crayfish/Crawfish)
ROCK LOBSTER TAIL: A section of the rock or spiny lobster commonly sold in US supermarkets. Unlike the true lobster, whose meat is located in the claws, the majority of the meat in a rock or spiny lobster is in the tail portion.
ROCK SALT: Large, coarse crystals of salt. Rock salt is sold in large bags for freezing ice cream. The salt hastens freezing by lowering the melting point of the ice around the outside of the ice cream freezer. It helps to cool beverages when poured on the ice surrounding bottles too. Rock salt also acts as a conductor of heat when cooking oysters or clams on the half shell. It speeds up cooking by transferring heat so that the seafoods do not become tough by cooking slowly. In addition, rock salt helps to balance small shells.
ROCKET: British term for arugula.
ROCKFISH (fish) The white or pink flesh has a mild flavor. Suitable for poaching, steaming, baking, broiling, grilling, frying.
ROCKMELON: British term for cantaloupe
ROLL (noun) (1) a small, individual sized bread. (2) A thin sweet bread with a jam or sweet filling that is often called a sweet roll. (3) A cut of meat that is boned and wrapped around itself.
ROLL (verb) (1) To coat with crumbs or chopped nuts by moving the food around in a dish of the pieces. (2) To shape food.
ROLLED COOKIES: These are made from a dough which is chilled so that it is easy to handle. The dough is rolled out to the desired thickness on a lightly floured board or canvas. If the dough is rolled very thin, the cookies will be crisp; if the dough is thicker, they will be soft. Cutters range from round biscuit cutters to fancy-shaped flowers, animals or stars.
ROLLED FLANK STEAK (beef) A flank steak that is rolled, and often stuffed. Broil a high-quality cut, otherwise braise.
ROLLED OATS (Old Fashioned): The oat groats, with the hulls removed are first steamed to make them pliable, and then passed through rollers that flatten them. Rolled oats are often called oatmeal.
ROLLED RIB ROAST (beef) Is a boneless, rolled, and tied Standing Rib Roast.
ROLLED RUMP ROAST (beef) Is a boned, rolled, and tied Standing Rump Roast. Fat covers the roast and is interspersed in the many muscle layers. Roast high quality cut, otherwise braise.
ROLLER MILLING: The process in which grain is torn apart by being passed through a series of ribbed rollers, the modern flour mill.
ROLLING BOIL: Is simply a vigorous boil. (see also Boil)
ROLLMOP: A herring fillet rolled around a piece of pickle or small onion and marinated in a seasoned, white wine solution.
ROLY-POLY: A dessert of sweet biscuit dough spread with jam or fruit filling and folded up like a jelly roll. Roly-poly can be baked, steamed, or boiled.
ROMANO CHEESE (cheese). A very hard Italian cheese with sharp, pungent flavor and solid, granular texture. When first produced in Latium, Italy, romano was made solely from ewe’s milk, but in the US cow’s and goat’s milk have been used. The milk is partly skimmed and may be pasteurized. After processing, the cheese is cured for at least five months, and in most cases, for over one year. If short-term cured (5 – 8 months) romano may be eaten as a table cheese. Longer curing increases the cheese’s hardness, making it suitable for grating only. Romano is often named according to the type of milk from which it is made. When ewe’s milk is used, it’s called Pecorino romano; when cow’s milk, Vacchino romano; when goat’s milk, Caprino romano. Since most romano available in the US has a long-term cure, the cheese is shredded or grated and used in cooking like Parmesan cheese. It’s flavor is stronger than Parmesan. Use it sparingly.
ROOT BEER: A nonalcoholic, caramel-colored, carbonated beverage. This sweetened, yeast-flavored drink is made with a syrup of herb, bark and root juices.
ROQUEFORT (cheese) From France. Raw sheep’s milk; best from June to October. Roquefort is a semisoft to hard cheese, with a chalky white color and blue veins. Cylindrical. Semisoft blue-veined cheese with sharper flavor than most blues. Supposedly it was first made by a shepherd boy who left his lunch, including curds, in a cave. When he returned sometime later, the curds had changed. He sampled this blue-streaked wonder and liked it. A sharp, piquant cheese. Roquefort cannot be made any place other than Roquefort, France.
ROSE HIP: The ripened fruit of a rose. Rose hip is the round, red part on the bush after the petals have fallen from the blossom. The cleaned and seeded rose hip are sold dried whole, cut, and powdered. They are used primarily for making jams and jellies.
ROSE POUCHONG (tea) An oolong tea from Taiwan, scented with rose petals; a Chinese black tea is also sold under this name.
ROSE WATER: A liquid flavored and scented with roses.
ROSEFISH (fish): A bright red or reddish orange, saltwater fish. The firm, rich-flavored rosefish is prepared like other fat fish.
ROSETTE (1) Food formed into a shape similar to a rose. (2) A thin pastry used as a dessert or as a shell for the main dish.
ROSETTE IRON: a longhandled metal utensil with a decorative disk screwed onto the handle. Most rosette irons come packaged with a wide variety of disks in elaborate designs, such as butterflies.
ROTE (pasta): nicknamed “wheels” because of its shape, which includes a tiny hub, spokes and a rim, is a very popular form of pasta.
ROULADE: A slice of meat spread with a filling, rolled up and cooked.
ROUND (a cut of beef) This section produces bone-in or boneless round or rump roasts or steaks, or is divided into boneless top-round steaks and roasts, boneless bottom-round roasts or steaks, and cubed steak. Top-round meat is the more tender. The eye-of-round and the heel yield tough meat that is usually ground or, if left whole, must be braised. The cut known as “round” produces: Boneless Rolled Rump Roast, Round Steak, Top-Round Steak, Bottom-Round Roast, Heel-of-Round, Cubed Steak, Eye-of-Round Roast and Ground Beef.
ROUND-BONE SIRLOIN STEAK (beef). From the cut of beef called “Sirloin.” (see Sirloin)
ROUND STEAK (beef) From the cut of beef called “Round.” (see Round) Ovalshaped and identified by the round bone. Roast or panfry high quality cut, otherwise braise.
ROUX: A smooth blend of fat and flour cooked over low heat used for thickening. A mixture of butter and flour used to thicken gravies and sauce; the color may be brown (if mixture is browned before liquid is added) or white.
RUMP STEAK or SIRLOIN STEAK: British term for New York Steak.
RUSK: A crisp, dry slice of bread. Rusks are made from a sweet or plain raised bread. The baked bread is sliced and baked again to dry it out and to brown it. Rusks are excellent bases for eggs Benedict and creamed meat, seafood and poultry mixtures. Use rusk crumbs when making desserts.
RUSSIAN (tea) A black tea from the Caucasus Mountains of the Soviet Union. Because it is harvested mechanically, it contains bits of twig that impart an earthy flavor. It should not be confused with Russian-style tea, which is a blend of Indian and Chinese black teas.
RUSSIAN DRESSING: A sharp-flavored salad dressing often containing chili sauce, peppers, chopped pimiento, chopped pickle, or caviar. Originally this dressing was made with mayonnaise; however some have a cooked base.
RYE: A cereal grain used for making flour and whiskey. Rye can be grown almost anywhere, but it is cultivated mainly in cold, damp climates.
RYE FLAKES: Rye berries that are steamed, then rolled, are like rolled oats; they add a slightly less intrusive texture.
RYE FLOUR: Usually used in bread and crackers. This grain’s gluten lacks the extensibility of wheat, so it won’t produce lofty loaves on its own. It is also slightly sticky, even after kneading. For bread, it is usually mixed with about 50 percent white flour, although there are some recipes that make very dense rye bread from whole kernels.
RYE MEAL: A coarser flour ground from the entire rye berry and is equivalent to whole wheat flour. Rye meal is available in three grinds – fine, medium or coarse (aka pumpernickel)
SABLEFISH (fish) a saltwater flatfish which is often mislabeled Alaska black cod or butterfish. It has a buttery texture and delicate flavor. Suitable for poaching, stewing, baking, broiling, grilling.
SACCHARIN: An artificial sweetener which is up to 700 times sweeter than sugar, named after the Latin word for sugar (saccharum) and is the oldest of all the sugar substitutes. Discovered in 1879 and sold under the trade names of Sweet ‘N Low, Sucaryl, Sugar Twin, Sweet Magic, and Zero-Cal. Has a long shelf life and is heat stable, but needs granulated sugar “for proper volume, texture and browning” – as stated on the label. Some folks detect an aftertaste. Can be passed from mothers to their unborn children.
SACHER TORTE: A rich chocolate cake with an apricot filling, a chocolate frosting and usually a garnish of whipped cream.
SADDLE: A large cut of meat including the two, undivided loins of an animal. Roasting is the usual method of cooking this tender cut.
SAFFLOWER OIL: A vegetable oil extracted from safflower seeds.
SAGE (cheese) (see Sage Derby)
SAGE DERBY (cheese) From England. Wheel shaped. Firm; Cheddar flavor enlivened by sage leaves. American version called Sage.
SALAD OIL: Any one of several vegetable oils commonly used in making salad dressings. This type of oil is usually extracted from corn, olives, cottonseed, safflower seeds, soybeans or peanuts.
SALAMI: Dry salamis are made of cured pork and beef, highly seasoned with garlic and other spices, and moistened with red wine or grape juice. The mixture are stuffed in casings and air dried. Two types of salami are commonly available – hard and soft. Hard salami is an air-dried sausage that will keep without refrigeration until it is cut. Fresh (soft) salami has not been dried and must be kept refrigerated. Differences in seasonings, and the proportion of pork to beef account for the various kinds of asalmi such as Italian, Genoa and cotto salami. (see also Genoa salami)
SALISBURY STEAK: A mixture of ground beef formed into a patty. This mixture often contains bread or cracker crumbs, egg, onion, green pepper, and seasonings, and it may be served with a sauce. The patty can be broiled, panbroiled, or panfried. Salisbury steak closely resembles a hamburger patty.
SALLY LUNN: A coffee cake-type bread most often leavened with yeast; however, baking powder is sometimes used it place of the yeast. It is especially delicious when served hot. This coffee bread is said to have been named after an 18th century English woman by the name of Sally Lunn. She baked and sold the bread in her tea shop, which was located in Bath, England.
SALMAGUNDI: (1) A medley or mixture of foods usually containing chopped meat (often leftover) or fish, vegetables and eggs. (2) Salad made of cooked meat served with mayonnaise or salad dressing. Today it is associated with a number of mixed casserole dishes.
SALMI: An elaborate dish of French origin made traditionally with wild game birds such as pheasant.
SALMON (fish) Suitable for poaching, steaming, baking, broiling, grilling.
SALMON TROUT: Another name for a steelhead salmon. Although it looks like a salmon, this fish is a large trout.
SALMONELLA: a family of bacteria that causes food poisoning, especially in eggs, poultry, milk, fish and other animal products. The organisms can be destroyed if heated above 165 degrees F.
SALT (see Table Salt, Sea Salt, Kosher Salt)
SALT COD: A cod fish that has been split, salted and dried.
SALT FISH: Fish that has been preserved by dry-salting or by being put into a salted brine. The salt must be removed from the fish before it is cooked. The most common procedure for removing the salt is soaking the fish in water for several hours. The water should be changed several times.
SALT PORK: A thick, fat portion of pork from the belly of the pig that is cured with dry salt or brine. Salt pork is almost all fat, occasionally streaked with lean. (see also Belly)
SALT STICK: A white or rye roll that is shaped like a thick pencil, generously covered with coarse salt crystals.
SALTIMBOCCA: An Italian dish consisting of thin slices of ham and veal rolled up around cheese, then cooked in butter in a skillet.
SALT-RISING BREAD: An old-fashioned raised bread that is made without yeast. A mixture of salt, sugar, milk, and sometimes cornmeal is allowed to stand in a warm place until fermentation begins. This leavens the bread.
SALTWATER TAFFY (see Taffy)
SAND DAB (fish) : A saltwater flatfish related to the flounder. These lean, delicately flavored fish are cooked by boiling, steaming or frying. They can be baked or broiled if extra butter or a sauce is added.
SAND PLUM (aka Beach Plum): Fruit of a shrub growing wild along sandy beaches on the eastern seaboard from Virginia to New England. They are small, round, and purple in color with a range in flavor from faintly bitter to tangy-sweet. Although they may be eaten raw, sand plums are usually made into flavorful jams and jellies to be served either as a spread for bread or as a meat accompaniment.
SANDING SUGAR & PEARL SUGAR: Sanding sugar is the large crystal sugar used by bakers for decorating and adding sparkle and crunch to cookies and cakes. It is available in clear or colored crystals. Pearl Sugar has larger, rounder crystals and is available from specialty grocers. It is considered “non melting” and is used only for decorating.
SANGRIA: A beverage based on dry red wine and flavored with various fruit juices (and sometimes brandy) and served cold.
SAPSAG0 (cheese) From Switzerland. A mixture of whey, skim milk and buttermilk; 5 – 9 percent fat. Small cone shape. Hard, granular texture; piquant flavor enlivened by powdered clover leaves. A hard, light green colored cheese. The cheese gets its color and pungent flavor from the four-leaf clovers that are added to the cheese. Sapsago is used mostly for grating.
SARATOGA CHIP: The name for potato chips that originated in Saratoga, NY.
SARDINE: Various types of fish caught while they are small or immature. The sardine can be a herring, alewife or pilchard.
SARSAPARILLA/SASPARILLA: A soft drink flavored with the dried roots of a topical American plant related to the lily.
SASHIMI: A Japanese dish of raw fish sliced very thin, arranged attractively, and served with various condiments as an appetizer or main dish.
SAUCE BOAT: A serving dish shaped like a low, oval pitcher with a pouring lip. A plate or tray is often attached at the bottom to catch drips. Larger sizes with attached trays are called Gravy Boats.
SAUERBRATIN: German-style beef pot roast that is marinated and cooked in a vinegar mixture. The cooking liquid is often thickened, usually with gingersnaps, and served with the meat.
SAUERKRAUT, KRAUT: Shredded cabbage that is fermented in a brine of salt and cabbage juice. The brine serves the double purpose of preserving the cabbage and giving it the sour flavor that accounts for the name, literally “sour cabbage.”
SAUSAGE: A general name for over 200 meat products made of chopped or ground seasoned meat and frequently stuffed into casings.
SAUTE: or pan fry: to fry food lightly over fairly high heat in a small amount of fat in a shallow, open pan.
SAVARIN: A rich, yeast cake baked in a ring mold, then steeped in a sugar syrup flavored with run, another liquor, or fruit juice. A savarin is often glazed, decorated and served with whipped cream. The mold in which this cake is baked is also called a savarin. A baba is similar to a savarin, but is traditionally baked in a flared mold.
SAVORY: (1) An herb belonging to the mint family (2) A nonsweet tidbit served in England at the end of a meal. These savories resemble appetizers, but instead of being served at the beginning of the meal, they are served after the dessert to clear the palate.
SAVOUREAX: Savory, tasty, tangy.
SCALD: (1) to heat milk just below the boiling point
(2) to dip certain foods into boiling water before freezing them (also called blanching)
(3) Bring to a temperature just below boiling so that tiny bubbles form at the edges of the pan.
SCALDING MILK: Milk was originally scalded to eliminate harmful bacteria, which is now done though pasteurization. There are certain enzymes in fresh milk that can interfere with the growth of yeast. Some feel that pasteurization disables them; others feel that milk needs to be scalded. Ultrapasteurization is likely to make them inoperative; and UHT (ulra-high temperature) milk most certainly won’t interfere with yeast production. To scald milk, bring it to just short of a boil in a heavy saucepan. Look for bubbles just beginning to appear around the edge of the milk with a skim of coagulated protein covering the surface. Don’t bring it to a full boil. Remove from heat and cool. (see also Pasteurization, Ultrapasteurization and UHT Milk.
SCALE: (in bread) Weighing off pieces of dough for molding and baking.
SCALLOP: (1) A bivalve mollusk of which only the muscle hinge is eaten. The sweet, white, firm meat of the scallops is eaten raw or cooked. (2) to bake a food in a sauce (usually a white or cream sauce) topped with crumbs.
SCALLOP (pork) From the cut of pork called “Sirloin.” (see Sirloin – pork)
SCALLOPINI: An Italian dish that contains thin, boneless pieces of meat, most commonly veal, called scallopine. In the US, veal steaks or cutlets that are used in recipes calling for the scallopine cut.
SCAMORZE (cheese): A fairly mild, yellowish white, Italian fresh cheese originally made of buffalo’s milk but now often made of cows or goats milk. Scamorze is similar in flavor and appearance to another Italian cheese Mozzarella.
SCAMPI: The Italian name of a shellfish that is closely related to shrimp and prawns. The name is often mistakenly used to refer to any large variety of shrimp. It is also misused in the name of various shrimp dishes. On restaurant menus, although the listing “shrimp scampi” is redundant, it is understood to mean shrimp cooked in the Italian-style for scamp, that is, by broiling the whole shrimp including the tail and serving it with a sauce containing garlic and frequently olive oil.
SCENTED ORANGE PEKOE (tea) A Chinese oolong tea that is made with leaf tips; it yields a flowery infusion. (see also Orange Pekoe)
SCHAUM TORTE: A dessert made of layers of crushed fruit and meringue shells.
SCHNITZEL: The German and Austrian word for a cutlet, usually veal, that has been dipped in egg, then in bread crumbs and finally sautéed or fried in fat before it is seasoned and garnished.
SCONE: A plain or sweet biscuitlike tea cake made of baking powder dough that is enriched with eggs and milk or cream. A Scottish food, scones were originally made with oatmeal and baked on a griddle.
SCORE: To cut shallow slits or lines into meat or fish, usually in a diamond pattern. As well as being decorative, scoring allows seasonings to penetrate more easily. Score the fat edge of steaks to be broiled, to keep them from curling.
SCOTCH BONNET PEPPERS: Similar to Habanero pepper
SCOTCH BROTH: A thin soup of Scottish origin made of mutton or lamb, barley and/or mixed vegetables.
SCOTCH HAM (pork): A cook-before-eating type of ham that is cured but not smoked. Because it is processed with a sweet pickle brine, it is also known as sweet pickle ham. Scotch ham has a delicate pink color and a mild flavor. It is occasionally used to prepare a boiled dinner with potatoes and carrots.
SCRAPPLE (pork) : A cooked meat product created to use up the small bits of pork left over after butchering. The liver, tongue, meaty bones, and all scraps left from the butchering are thoroughly boiled, producing a broth. Seasoning the mixture is an individual part of the preparation. Formerly, the Germans used buckwheat flour to thicken scrapple, although the Pennsylvania Dutch preferred a combination of buckwheat and cornmeal. Now, cornmeal is usually used. After the scrapple has been boiled to a mushlike stage, it is packed into loaf pans to set, then chilled. At serving time, it is sliced and sautéed or fried. Sometimes, the slices are dipped in eggs and a crumb mixture before frying. Although scrapple is usually served with hot maple or brown sugar syrup, some people prefer it with catsup or hot fruit.
SCRIPTURE CAKE: A cake made from ingredients that are mentioned in the Bible.
SCROD: (fish): A young cod or haddock. This term describes the market size rather than a species. The meat is tender, white and flaky. Delicious baked, broiled, or used in chowders.
SCUP (fish) A type of porgy, a fish of the eastern US. Suitable for baking, broiling, grilling, frying.
SCUPPERNOG: (1) A sweet, thick-skinned, greenish yellow grape of the muscadine variety. (2) A sweet, rich white wine made from scuppernog grapes.
SEA BASS (fish): A saltwater fish, also called blackfish. Lean with firm, sweet, white flesh. Can be boiled or fried, or steamed. With butter added it may also be baked or broiled.
SEA FOAM (candy): A divinity-type candy made of brown sugar syrup and beaten egg shites, sometimes with nuts added. The flavor of sea foam candy has been adapted to cake frosting by using brown sugar in Seven Minute Frosting.
SEA ROBIN (fish) Suitable for poaching, steaming, broiling, grilling, frying.
SEA SALT: Processed from the evaporation of seawat4er and with a higher concentration of minerals, it comes in fine crystals, medium flakes, or coarse grains and ranges in color from dull gray to pure white. It is more expensive than mined salt.
SEA TROUT (fish): A lean saltwater fish also called weakfish. There are several types of sea trout, but all are white fleshed, tender and delicate. The flavor varies from type to type. Suitable for baking, broiling, grilling, frying.
SEAFOOD: Saltwater fish or shellfish eaten as food. The term seafood in menus and cookery refers mainly to shellfish. Snails, turtles, frogs, octopuses, and squid are sometimes included in this broad category of seafood because they are prepared like fish and shellfish.
SEAFOOD SEASONING: A ground blend of ingredients used to flavor fish, shellfish, chowders and sauces. Some of the ingredients included in commercial blends are salt, celery seed, mustard, thyme, ginger, peppers, allspice and bay leaves.
SEAR: To brown food quickly. Searing, once used extensively, is done by cooking the food for a short time in a very hot oven or on top of the range at high heat. This forms a brown crust that has a good caramelized flavor. However, it has been found that meats roasted in a slow oven without searing retain their juices, shrink little, and have a browned, flavorful surface. The first step in braising meats is not the same as searing. In braising, meats are browned slowly in a little fat.
SEASONED PEPPER: A commercial blend of black pepper, sweet pepper, sugar and spices. The ingredients and proportions vary from manufacturer to manufacturer. Some types of seasoned pepper have one predominant seasoning, for example, lemon pepper.
SEASONED SALT: A mixture of salt, spices, herbs and various ingredients. Each manufacturer’s blend differs, but sugar, onion, garlic, cornstarch, spices and herbs are usually included in the formula. Seasoned salt adds zip to vegetables, main dishes and salads. The extra flavor quite often transforms an ordinary dish into an intriguing one.
SEEDCAKE: A sweet, butter cake or cookie of Irish and Scottish origin that contains caraway seed, sesame seed, or poppy seed. These seeds are mixed into the rich cake batter before baking.
SEEDED/STONED: British term for pitted.
SELF-RISING FLOUR: Is a low-protein flour with chemical leavenings already included, so the baker can whip up quick breads in a flash.
SEMISWEET CHOCOLATE (see Bittersweet Chocolate)
SEMOLINA & SEMOLINA FLOUR: Made from the ground endosperm of wheat – usually durum wheat – semolina is coarse, granular, and generally pale yellow in color. A granular by-product of milled hard-wheat flour, used to make pasta, couscous, and puddings. Semolina Flour is finely ground semolina, powdery and very fine.
SEMOLINA FLOUR (see Semolina & Semolina Flour)
SESAME OIL (see Roasted Sesame Oil)
SESAME SEED (aka Benne Seed)
SET: Term used to describe gelatin when it has jelled enough to unmold.
SHAD (fish) A fish related to the herring. Suitable for braising, stewing, baking, broiling, grilling. Whatever method you use, the skin should be left on during cooking to hold the delicate, pink flesh together.
SHADOW ICING (aka Allegretti Frosting) Shadow Icing can be chocolate which is drizzled on a frosted cake. The chocolate is allowed to drip down the sides of the cake in varying lengths, thus forming interesting icicle-like patterns. On an unusually rich cake, Shadow Icing alone (often white or vanilla) may be the only frosting used.
SHANK (a cut of beef). Tough, flavorful meat from the animal’s front or hind legs is cut up for stews or sliced into marrow-filled shank crosscuts for braising or making stocks. The cut known as “shank” produces: Stew Beef and Shank Crosscuts.
SHANK CROSSCUTS (aka Crosscut Shanks) (beef) From the cut of beef known as “Shank”. (see Shank) 1 – 1 ½ inches thick, have a round shank bone. Braise or cook in liquid for soup.
SHAPED COOKIES: Shaped cookies are formed by hand. Small pieces of dough are rolled into a smooth ball or pencil-shaped roll with the palms of the hands. Sometimes the dough is wrapped around pieces of date, candied fruit, nuts, or candy.
SHARK (fish) Suitable for poaching, steaming, braising, stewing, baking, broiling, grilling, frying.
SHEDDAR: The term used for lobsters and crabs whose shells are soft, due to the annual shedding of the old shell and growing of the new one.
SHEEPSHEAD (fish) Suitable for baking, broiling, grilling, frying.
SHEPHERD’S PIE: A hash of chopped meat, vegetables, tomato sauce or gravy, and mashed potatoes. The potatoes can form a cover over the hash or a wall around the edge. Forcing the mashed potatoes through a pastry tube adds an artistic touch. Shepherd’s pie makes very good use of leftover meats and vegetables.
SHERBET: (1) A frozen dessert made with milk and sugar, usually flavored with fruit. (2) A sweetened fruit drink.
SHIRR: To bake in a shallow dish till set, usually with reference to eggs.
SHISH KABOB/KEBAB: Shish kabob, or more often just kabob, now means any combination of meat and vegetables or just vegetables that are cooked on a skewer. (see also Kabob)
SHOESTRING POTATO: A thin, match-stick size piece of potato that has been deep-fat fried, then salted.
SHOOFLY PIE: A dessert-type open-face pie that is made with molasses, sugar, and a crumb mixture all baked in a pastry shell.
SHORT: A term used to describe a product having a high proportion of shortening. When referring to a pastry or cookie, a short product is rich, tender, and flaky and will break apart or crumble readily. A dough that is short, such as shortcake, has a high proportion of shortening.
SHORT LOIN (a cut of beef). When this section is sliced crosswise, the bone-in steaks get more tender as they near the sirloin – improving from top loin to T-bone to porterhouse. When divided lengthwise, the bottom part is the tenderest of beef – tenderloin, which may be sliced into steaks. The top part, or shell, produces bone-in or boneless top-loin steaks. The cut known as “Short Loin” produces: Top-Loin Steak, T-Bone Steak, Boneless Top-Loin Steak, Porterhouse Steak, Tenderloin Steak and Tenderloin.
SHORT RIBS (beef) From the cuts of beef known as “Rib” and “Plate” (see Rib, Plate) Contain a cross section of rib bone and have alternating layers of fat and lean. Braise or cook short ribs in liquid.
SHORTBREAD: A thick, rich cookie made with a high proportion of shortening. Because of the high amount of shortening, usually butter, shortbread is a crumbly type of cookie. The other two ingredients of this Scottish favorite are sugar and flour. Because there are so few ingredients, and because it’s easily shaped for baking, shortbread is a very simple cookie to prepare.
SHORTCAKE: (1) A dessert or main dish of fruit or a creamed meat mixture served over baking powder biscuits (2) The biscuit used for the dessert or main dish (3) A cake that is prepared with a large amount of shortening.
SHORTCUT CANDY: A third group of candy (besides crystalline and noncrystalline) is an assortment of different types are the shortcut candies. Most are not cooked to any specified temperature, but usually are cooked for a definite time. Other candies included in this group are the uncooked type. These include the candies made with confectioners’ sugar and ingredients such as melted butter, melted chocolate, concentrated milk products or other liquid, and foods that are added for flavor. Since all of these candies are easier to prepare, the beginning candy maker may have more success with them. They can range from tiny mints made from a frosting mix to cereal and nut favorites.
SHORTENING/SHORTENED CAKE (see also Butter Cake) Shortened cakes depend on a leavening agent and air incorporated into the shortening for volume. These cakes cover a wide range – from simple one-egg cakes to elaborate tiered wedding cakes. The infinite variety include pound, butter, chocolate, spice, fruit and nut cakes. They are baked in layers, squares, loaves, oblongs, or cupcakes. Gingerbread is a type of shortened cake, and cookies are actually a modified form of the shortened cake. Shortening, sugar, eggs, flour, liquid, salt, flavoring and baking powder are the basic ingredients. Nuts; candied, dried, or fresh fruits; and chocolate may be added for additional flavor and texture.
SHOULDER STEAK (beef) From the cut of beef known as “chuck”. (see Chuck)
SHRED: Rub on a shredder to form long, narrow pieces.
SHREDDED WHEAT: A whole wheat cereal made of long, thin shreds of cooked wheat that are shaped into large, oblong, or round biscuits or into bite-sized squares. When used as an ingredient, shredded wheat adds both flavor and crisp texture.
SHRIMP: A small, long-tailed shellfish related to the crab and lobster. The shrimp resembles a lobster in miniature. Proclaimed by many as the most popular shellfish, shrimp is enjoyed for its sweet, firm meat.
SHRIMP SPICE: A blend of seasonings, also called shrimp boil or crab boil. Commercial blends of shrimp spice contain a combination of red pepper, bay leaf, mustard seed, allspice, clove, black pepper, savory and dillseed, all in whole form.
SHUCK: (1) The outer covering on corn, nuts, oysters and clams. (2) To remove this covering.
SIFT: To put through a flour sifter or fine sieve, usually referring to flour or confectioners’ sugar.
SILVER DRAGEES: Tiny, ball-shaped, silver-colored candies used for decorating cakes and cookies.
SILVERSIDES (fish) Suitable for broiling, grilling, frying
SIMMER: To cook in liquid just below the boiling point, at temperatures of 185 - 210 degrees. Bubbles form slowly and break below the surface.
SIMNEL CAKE: A rich, fruitcake with a filling and topping of almond paste. A British Lenten cake, it is also called Mothering Sunday Cake because, years ago, indentured servant girls were allowed to bake the simnel cake to take to their mothers on the fourth Sunday in Lent – their only visiting day. The cake is now popular at holiday times as a fruitcake.
SIMPLE SYRUP: Equal parts or two parts granulated sugar to one part water cooked for five minutes to make a thin syrup. It is used in some canning, as sweetener for punches and drinks, and as a glaze for some breads and coffee cakes.
SINGE: To touch lightly with flame.
SINGLE CREAM (British): Minimum 18 percent fat. Similar to US light cream.
SIPPET: Small triangles of freshly made toast that are used to complete or garnish a food such as seafood Newburg or creamed chicken dishes.
SIRLOIN or RUMP STEAK: British term for New York steak.
SIRLOIN (a cut of beef). The closer the steaks sliced from this cut are to the short loin, the smaller their bones. They can be distinguished by the shape of their bone sections: pin-bone sirloin is nearest to the loin, followed by flat-bone, round-bone and wedge-bone sirloin. Boneless sirloin may be cut from any of these. The cut known as “Sirloin” produces: Pin-Bone Sirloin Steak, Flat-Bone Sirloin Steak, Round-Bone Sirloin Steak, Wedge-Bone Sirloin Steak and Boneless Sirloin Steak.
SIRLOIN (a cut of pork). The sirloin roast that comes from this section may be divided into bone-in loin or sirloin chops. The tenderloin, a muscle running along the bottom of the sirloin, is the tenderest cut of pork; if it is removed, the sirloin may be boned and divided into cutlets. The tenderloin may be sliced into scallops. The cut of pork called “Sirloin” produces: Sirloin Roast, Loin Chop, Sirloin Chop, Tenderloin, Cutlets, Scallops.
SIRLOIN CHOP (pork) From the cut of pork called “Sirloin.” (see Sirloin – pork)
SIRLOIN ROAST (pork) From the cut of pork called “Sirloin.” (see Sirloin – pork)
SIRLOIN TIP ROAST (beef): Cut from the leg and sirloin, usually has the bone removed. Roast or panfry high quality cut, otherwise braise.
SKATE (fish) A saltwater fish that has large side winglike fins. Suitable for poaching, steaming, braising, stewing, broiling, grilling, frying. The flesh of the wings (the only edible part) is similar to scallops in taste and texture; firm and extremely sweet.
SKEWER: A wooden or metal pin which holds small pieces of meat and vegetables in place for roasting.
SKIM: To remove a substance, usually fat, from the surface of a liquid.
SKIM MILK: Has most of its fat removed, so its fat content is less than 0.5 percent.
SKIPJACK (see Bluefish)
SLAW: The shortened name for the shredded cabbage salad tossed with mayonnaise or vinegar-type dressing. It is most often called coleslaw (see also Coleslaw)
SLIVER: To cut into long thin pieces.
SMEARCASE/SMIERCASE (cheese): The Pennsylvania Dutchname for creamed cottage cheese. It means “spread cheese.”
SMELT (fish) A small, slender fish which are rich-flavored and can be fat or lean, and either freshwater or saltwater fish. Suitable for baking, broiling, grilling, frying.
SMITANE: Indicates that sour cream is one of the ingredients in a dish when used in a recipe title.
SMITHFIELD or VIRGINIA CURE The pork is coated with a mixture of salt, sodium nitrate and sugar, refrigerated for 5 days, resalted, refrigerated for one day per pound, then washed, and refrigerated for 14 days. Finally, the meat is smoked for 10 days, and aged for 6 – 12 months. Retail label: Smithfield or Virginia ham or picnic shoulder; Smithfield bacon. Advance preparation: Soak for 12 – 36 hours in several changes of cold water. Scrub off any mold with a stiff bush. Sliced bacon needs no soaking.
SMOKE POINT: The temperature at which heated fat starts to break down, giving off smoky vapor, and taking on an acrid flavor.
SMOKED COUNTRY CURE Large cuts of pork are coated with salt, sodium nitrate and sugar, refrigerated 30 days, washed, and refrigerated 14 – 28 days. Or they are brined 3 days per pound and refrigerated 15 – 20 days. All are then smoked 18 – 24 hours and aged 20 – 30 days. Bacon is dry-salted for 10 days or brined for 15 – 21, then smoked. Retail label: Smoked country-style ham or picnic shoulder; country-style bacon. Advance preparation: Soak for 12 – 24 hours in several changes of cold water. Scrub off any mold with a stiff brush. Sliced bacon needs no soaking.
SMOKED PICNIC (see Cala Ham)
SMORGASBORD: A Swedish type luncheon or dinner buffet at which a variety of foods is offered.
SNAPPER (fish) A group of large fish that live in warmer ocean areas. The red snapper is one of the best known. Suitable for poaching, steaming, braising, stewing, baking, broiling, grilling, frying.
SNICKERDOODLE: A spiced, shaped cookie. Often rolled in a cinnamon-sugar mixture, they may contain fruit.
SNOOK (fish) Suitable for poaching, steaming, braising, stewing, baking, broiling, grilling, frying.
SNOW: A lovely refrigerator dessert made with stiffly beaten egg whites, gelatin, sugar and fruit pulp or juice. Snow Pudding is an example.
SNOW CRAB: The name for a species of crab previously known as tanner or queen crab, which weighs less than the king crab.
SNOW EGGS: see Floating Island.
SNOWBALL: A round shaped dessert such as a cookie, cake or ice cream which has been rolled in confectioners sugar or frosted with white frosting and rolled in coconut to give a snowball appearance.
SOCCA. See Chickpea Flour
SODA WATER: A carbonated beverage that has been charged under pressure with carbon dioxide gas. Ironically, soda water, a nonalcoholic beverage, came about through experimental tests done on gas for the production of beer. Initially sold in Philadelphia drug and perfume stores as a medicine, soda water now is used for a variety of purposes – as a beverage, as a beverage mixer, and as an ingredient in soda drinks.
SODIUM ACID CARBONATE. See Baking Soda.
SODIUM BICARBONATE. See Baking Soda.
SOFT DRINK: Nonalcoholic carbonated beverages including soda pop, soda water, ginger ale, root beer, and some fruit drinks. It is called “soda” in some areas, “pop” in others, and “tonic” in still other areas.
SOFT FLOUR or WEAK FLOUR: The flour from weak wheat with a low percentage of gluten.
SOFT WHEATS: Have a larger percentage of carbohydrates, meaning less protein, and thus less gluten-forming ability. These are used for baked goods that don’t need a highly developed matrix of gluten strands, such as cakes, biscuits, pastry, etc.
SOFT-SHELL CLAM: A type of clam that differs from the hard and surf clams in that its shell is oval and thin. The clam’s long neck, or siphon, prevents the shell from closing completely. These clams can be eaten raw, but are usually steamed. In fact, they are often called “steamers.”
SOFT-SHELL CRABS: Crabs that have shed the shell and not yet grown another.
SOLE (fish) A saltwater or brackish water flatfish. A relative to the flounder. The flesh is white, firm and delicately flavored. Suitable for poaching, steaming, baking, broiling, grilling, frying.
SORBET: Sherbet
SORGHUM FLOUR: Sorghum is a grain related to millet, different varieties are grown in many parts of the world. Sorghum flour is available in some health food stores and South Asian grocery stores. The Hindi name for it is “jowar.”
SORGHUM SYRUP: A classic Southern and Midwestern American sweetener extracted from an Old World grass (related to millet). Its slightly molasses flavor complements a range of muffins, pancakes, cereals, and quick breads.
SOUFFLE: (1) a baked egg dish, based on a thick sauce with pureed or chopped ingredients added, and made high and puffy with beaten egg whites. (2) An unbaked egg dish, with a whipped gelatin base which is chilled and served as a light, airy dessert.
SOUR CREAM (aka Dairy Sour Cream): Traditionally made by allowing the bacteria present in the cream to do their own work naturally. Because there is some risk in this (sometimes a bacteria will grow that is not pleasant tasting or is unsafe to eat), commercial sour cream is first pasteurized and then re-inoculated with a culture that will allow it to sour safely. Then it is often repasteurized to stop the process so there are no active cultures in many commercial sour creams. This makes it quite stable at refrigerator temperatures. Most of them also contain thickening agents such as guar gum and modified food starch. If you have access to a local dairy that makes sour cream, or an organic sour cream, you may find a version that has much better flavor. It can be used as you would crème fraiche.
SOUR MILK: Milk that has been soured either naturally or artificially. Unpasteurized milk is the only type that will ferment and sour naturally. However, since most of the milk that is sold is pasteurized, a process that kills the natural bacteria that causes milk to sour, naturally sour milk is almost impossible to find. In fact, pasteurized milk has a tendency to spoil instead of becoming sour.
SOUR SALT: Coarse citric acid crystals used in some types of cookery to give the food a pleasantly sour taste.
SOURDOUGH: A dough fermented by wild yeast, or a portion of fermenting dough used to leaven a fresh dough.
SOY FLOUR: A flour milled from soybeans. It is not a new product since a soy flour was combined with water to make a substitute milk even before the Christian era. Since there is no gluten in this type of flour, it cannot successfully be used alone in baked products.
SOY SAUCE: A salty, fermented sauce of soybeans, water and salt. Soy sauce is an essential ingredient in Oriental cookery. It adds both a salty flavor as well as its typically brown color. Soy sauce has become a popular ingredient in barbecue sauces, other meat dishes and marinades. And it is an ingredient in the popular teriyaki dishes.
SPAETZLE/SPATZLE: A noodle or dumpling made from batter that is pressed through a colander, and cooked in boiling liquid.
SPAGHETTI (pasta) Pasta in slender, solid, rod form, or in elbow form. Like other pastas – macaroni and noodles – spaghetti is made from a flour and wheat dough. In America, spaghetti usually refers to spaghetti and sauce.
SPANISH CREAM: A delicate molded dessert that is prepared with a soft custard of eggs, milk and sugar, with gelatin added. The stiffly beaten egg whites are folded into the custard mixture, and as the dessert sets up when chilled in the refrigerator, it separates into two distinct layers, a foamy and a creamy mixture.
SPANISH MACKEREL (fish) A saltwater fat fish that belongs to the mackerel family. The Spanish Mackerel is a strong-flavored, yet tasty fish and it is probably the most expensive of all the mackerels.
SPANISH SAUCE: One of the classic brown sauces that is commonly called Espagnole.
SPARERIBS (pork) From the cut of pork called “Belly.” (see Belly)
SPECKLED TROUT (see Brook Trout)
SPECULAAS: A spiced cookie that is traditionally served by the Dutch at Christmas. Carved wooden molds are sometimes used for shaping each cookie before baking.
SPELT & SPELT FLOUR: Spelt is a species of wheat. Often people who are allergic to regular wheat find they can eat moderate amounts of spelt without ill effects.
SPELT FLOUR (see Spelt & Spelt Flour)
SPIDER: An old-time name for a heavy, three-legged iron pot or pan that was set over fireplace coals for cooking.
SPINACH NOODLE: A type of pasta, also known as a Green Noodle, that gets its characteristic color and flavor from the finely chopped spinach that is added to the basic dough.
SPINY LOBSTER (see Crayfish/Crawfish)
SPLENDA (see Sucralose)
SPONGE: (1) A light, frothy dessert that gins its lightness and porous texture from the air incorporated into it by folding in beaten egg whites or gelatin, which is whipped when partially set. (2) Yeast bread dough after the first stage of rising in the “sponge” method of breadmaking. A batter of yeast, liquid, and some of the flour, allowed to raise until bubbly, resembles a sponge. Then the remaining ingredients are added and breadmaking proceeds as usual.
SPONGE CAKE: A moist, yellow cake containing egg yolks that is traditionally made without shortening and which gets most of its volume from the air trapped in the egg whites folded into the batter. Today most sponge cake recipes call for whole eggs, but occasionally you will find a recipe that uses more egg yolks.
SPOON BREAD: A baked cornmeal mixture the consistency of porridge. Spoon bread is served warm topped with butter in place of rice or potatoes with the main course.
SPOT (fish) Suitable for baking, broiling, grilling, frying.
SPRAT (see Brisling Sardine)
SPRING ONIONS: British term for green onion or scallion.
SPRINGFORM PAN: A straight-sided, round baking pan I two sections held together with a spring latch. When food is to be removed, the latch is opened and the sides lifted off leaving the food on the bottom section. A springform pan is used for cheesecakes and other desserts that would not lift out intact from a standard pan.
SPRINGERLE: A thick, hard, anise-flavored cookie with a raised design made by pressing rolled dough with a carved block or rolling pin. The cookies are a German Christmas tradition.
SPUMONI/SPUMONE: A multi-layered Italian ice cream. This rainbow-hued frozen dessert is composed of strips of ice cream of various flavors and colors packed into a mold. Pieces of nuts or fruits may be incorporated into one or more of the layers. At serving time, the ice cream is unmolded and sliced across the layers (like a cake) so that each serving contains a strip of each color.
SPUN SUGAR: Sugar syrup, plain or colored, that is boiled to the long-thread stage then quickly drawn, a little at a time, into long threads. The hot syrup is dropped in a thin stream from a special implement, back and forth between two bars. Strands harden quickly but can be bunched and shaped into nests or rosettes, which are often used to hold ice cream or as decorations for fancy desserts.
SQUAW CORN: (1) One of the five major types of corn, also known as flour corn. (2) Name given to a dish containing corn and sometimes eggs and meat.
STANDING RIB ROAST (beef): Contains the rib bones, backbone, the rib eye muscle and sometimes the cap muscle.
STANDING RUMP ROAST (beef) Is a triangular cut which contains the pelvic bone and may contain a portion of the backbone. Roast a high quality cut, otherwise braise.
STARTER: (in bread) A batter fermented by wild yeast, used to “start” the fermentation in sourdough bread.
STEAK AU POIVRE: Steak coated with cracked black peppercorns, then sautéed and served in sauce.
STEAK DIANE: Tender steak, pounded thin, seasoned with dry mustard and black pepper, then cooked at the table in a chafing dish.
STEAK TARTARE: A raw, chopped lean steak or scraped beef mixed with onion, garlic, other seasonings, and sometimes a raw egg yolk or whole egg. Make sure that dishes such as steak tartare are handled carefully, kept refrigerated and served promptly.
STEAM: To cook food in steam, with or without pressure. Food is steamed in a covered container on a rack or in a perforated pan over boiling water.
STEAM-PRESSURE CANNING METHOD: Used for processing low-acid foods, such as meats, fish, poultry, and most vegetables. A temperature higher than boiling is required to can these foods safely. In this method, the food is processed in a steam-pressure canner at 10 lbs pressure (240 degrees) to ensure that all spoilage microorganisms are destroyed.
STEEL-CUT OATS: To make steel-cut or Irish oats (what the Scots call pinhead oats), the whole oat groats are passed over steel drums perforated with holes large enough for the groats to fall into, but small enough so that they’re held there about half-exposed. As the drum turns, a stationary blade cuts the groats in half as they pass by. Steel-cut oats make a wonderful, nutty cooked cereal as well as a great addition, both for flavor and texture, to breads.
STEEP: To let a food stand in not quite boiling water until flavor is extracted. To let food stand in (hot) liquid to extract or to enhance flavor, like tea in hot water or poached fruits in sugar syrup.
STEW: (1) A mixture of meat or fish and vegetables cooked by simmering in its own juices and liquid, such as water and/or wine. (2) Cook slowly in simmering liquid.
STEW BEEF (beef) From the cuts of beef known as “chuck,” “shank” and “plate”. (see Chuck, Shank, Plate)
STEWING CHICKEN: Mature, less tender birds that have more fat. They need to be cooked in liquid.
STICK CINNAMON: The name for long, slender pieces of whole cinnamon or rolled cinnamon bark.
STILTON (cheese) From England. A blue-veined cheese that is made of rich milk and additional cream. Stilton is named for a parish in Huntingdonshire, England. Cylindrical. Firm, slightly crumbly-textured blue cheese; milder than Roquefort or Gorgonzola. This semisoft, rather spicy cheese is delicious served as a snack or with fruit or dessert.
STIR: To mix ingredients with a circular motion until well blended or of uniform consistency.
STIR-FRY: To cook quickly in oil over high heat, using light tossing and stirring motions to preserve shape of food. To cook thinly sliced food quickly, Chinese style, in a skillet or wok, while stirring frequently.
STOCK: The broth in which meat, poultry, fish or vegetables has been cooked.
STOLLEN: A rich, German yeast sweet bread filled with fruits and nuts. The baked bread is topped with a glaze and/or additional fruits. In Germany, stolen is a traditional Christmas treat.
STONE BAKER (see Covered Stone Baker)
STONED/SEEDED: British term for pitted.
STRATA: A casserole of layered foods, usually including sliced bread and cheese, held together with an egg-and-milk mixture, and baked.
STREUSEL: A crumbly topping made of flour, sugar and butter, often with spices such as cinnamon and nuts added. The mixture is sprinkled on coffee cakes, muffins and pies. Its name is derived from the German word that means to strew or to sprinkle.
STRIP STEAK (aka New York Strip Steak, Kansas City Strip Steak) (beef) has the loin eye muscle and the finger of the T-bone. Tender and flavorful.
STRIPED BASS: A type of bass that has black stripes on each side of the body. This lean fish is often poached, steamed or fried. However, it can be broiled or baked if it is kept moist with shortening or sauce during cooking.
STROGANOFF: Meat browned with onion and cooked in sauce of sour cream, seasonings, and usually mushrooms. Frequently served over noodles. There are many variations of the classic dish. Some Americanized versions are modified and you’ll find economy variations made with ground beef instead of thin strips of tender beefsteak.
STRONG FLOUR (see Hard Flour)
STRUDEL: Very flaky pastry made of sheets of paper-thin dough rolled around a sweet or savory filling, most often apples.
STURGEON (fish) Suitable for braising, stewing, broiling, grilling, frying.
SUBMARINE SANDWICH: Another name for the hero, hoagy or poor boy sandwich. It is made with rolls or a loaf of bread, split lengthwise, and filled with meat, fish, cheese, lettuce and relishes.
SUCARYL (see Saccharin)
SUCCOTASH: A cooked vegetable dish made of sweet corn and beans, frequently limas. Sometimes green beans are used in combination with the corn.
SUCKER: (1) A freshwater fish of North America that lives in rivers and ponds. This fish is not prized as a catch, especially in the summer when its flesh is soft and tasteless. (2) A hard candy eaten off of a stick, also called lollipop.`
SUCRALOSE: This artificial sweetener is the only noncaloric sweetener actually made from sucrose (table sugar), and marketed in 1998. To create it, three atoms of chlorine are substituted for thee hydroxyl groups on the sugar molecule, a change that produces a sweetener that has no effective calories. It is 600 times sweeter than sugar. Heat stable. Sold under the name of Splenda. Research fully, because in recipes where sugar provides bulk structure to a product (yellow or chocolate cake) you’ll need to make a few changes to the recipe for best results. Doesn’t do well for meringues, caramel, pecan pies, angel food or pound cakes.
SUET: Suet is the equivalent of leaf lard but comes from the area around the kidneys of cows and sheep. Many supermarkets will give you “suet” that really isn’t suet, but fat from other parts of the animal, for feeding birds. Make sure to let your butcher know what you’re using it for so you get the right stuff. Suet is used primarily in steamed puddings. Because it has a higher melting point than butter, it creates a very different texture in a finished pudding than will butter. If you try to substitute butter for suet, it will melt before the pudding has a chance to set, which results in something quite heavy and greasy. Suet doesn’t melt until the batter has begun to set, so as it melts into its surroundings it leaves tiny holes that make the pudding light. If you can’t use suet, vegetable shortening, with its similar melting point is the best substitution. However, it will definitely change the flavor and character of your product.
SUGAR (see Granulated Sugar)
SUGAR PLUM: A name applied to especially sweet, small candies and confections. They are also called bonbons.
SUGAR TWIN (see Saccharin)
SUKIYAKI: (1) A Japanese dish of meat and vegetables, usually cooked at the table. (2) Main dish made of thin slices of beef, and usually containing soy sauce, bean curd and greens.
SULFURED MOLASSES (see Molasses)
SUMATRA TEA: A fermented tea grown on the island of Sumatra in Indonesia.
SUMMER SAUSAGE : Made of beef, beef heart, and pork. Mildly seasoned and dried. Was first made in northern Europe as a method of preserving meat for the summer. Today, it is a family name for smoked, semidry sausages. (see also Cervelatwurst)
SUNDAE: A serving of ice cream topped with a sauce. The sauces come in all flavors and varieties as do the ice creams. Gild the lily if you like with toppings of nuts, whipped cream, candied fruit and/or other garnishes.
SUN-DRIED TOMATOES: Slices of tomatoes left to dry in the sun until they turn the consistency of soft leather acquire an intense tomato flavor.
SUNETT (see Acesulfame Potassium)
SUNFISH (fish) A group of fish living in both salt and fresh water. The freshwater varieties are bluegill, pumpkinseed, and crappie. Especially delicious when they are either broiled or panfried. Suitable for broiling, grilling, frying.
SUPERFINE SUGAR (aka Bakers’ Sugar, Bar Sugar): A fine white crystal that dissolves easily in meringues, cake batters and syrups. This sugar has the smallest crystals of any granulated sugar. The smaller crystals are better for aerating creamed butter and egg foams. This is the best sugar to use for many cookie batters and doughs.
SUPPER: A light meal that is served in the evening, especially when the main meal is served at noon. It can also be a late evening meal, when dinner is served earlier in the evening.
SUPREME: The breast of a fowl (usually boned).
SUPREME SAUCE: A white sauce based on Veloute Sauce, which is made with chicken stock. Cream is added before serving for extra richness. This sauce is used most often on poultry and meat.
SURF CLAM: A type of clam found along the Atlantic coast. Although surf clams are the most abundant, they are not as highly prized as the soft-shell or hard clams.
SUSHI: A Japanese dish of rice flavored with vinegar and seasonings, and then rolled, topped, or mixed with raw fish, shellfish, Oriental vegetables, and other ingredients.
SWEET ALMONDS: These are the ones we eat, with or without skins, unbalanced or blanched. The skins are edible but can sometimes be bitter. If they’re not too bitter, don’t bother blanching them because the skin adds positive flavor notes. You can find them in most grocery stores whole, sliced, slivered, and sometimes as meal or flour. Almond meal doesn’t maintain its flavor very long so you may opt to make your own by grinding whole, blanched almonds.
SWEET APPLE CIDER (see Cider)
SWEET CHOCOLATE (see also Chocolate): There are different varieties and grades but in he US they must contain a minimum of 35 percent chocolate liquor. In general, the higher the percentage of chocolate liquor, the darker and stronger the chocolate. Also included is sugar, additional cocoa butter, and such flavorings as vanilla beans (the whole bean), vanillin (just the chemical essence), salt, and/or spices (cinnamon, cloves, etc.) If a chocolate contains 70 percent chocolate liquor, what is the rest? Ideally, just sugar, vanilla and milk powder if it’s a milk chocolate. Because cocoa butter is expensive, some eating chocolates contain other vegetable fats to keep their price down.
SWEET CIDER (see Cider)
SWEET MAGIC (see Saccharin)
SWEET ‘N LOW (see Saccharin)
SWEET ONE (see Acesulfame Potassium)
SWEET PEPPER: British term for bell pepper.
SWEET PICKLE HAM (see Scotch Ham)
SWEET POTATO: An enlarged, tuberlike root of a tropical vine that is eaten as a vegetable. It is not a member of the common white potato family, but is related to the morning glory.
SWEET ROLL: A variety of rolls made with a sweet dough and filled, garnished, or flavored with fruits, nuts, sugar, and spices. Some sweet rolls are frosted while others are not. This is the category for sticky buns or caramel rolls, Danish rolls, cinnamon bns, and the like.
SWEETBREAD: The pancreas or thymus gland of a calf or lamb.
SWEETENED CONDENSED MILK: Evaporated milk that has sugar added to it, about 50 percent of the total volume. This was done as a preservative since such a sugar-saturated environment is lethal to most bacteria. When mixed with an acidic ingredient, sweetened condensed milk does something almost magical. Its consistency changes from something that can only be described as gloppy, to something that has some kind of integrity, a loose solid that doesn’t flow. This property, combined with the juxtaposition of the sweet with the acidic make a compelling flavor, is found most famously in Key Lime Pie. You can also drizzle sweetened condensed milk over fruit as a topping.
SWEET-SOUR: The flavor combination produced in appetizers, salads, and main dishes by blending sweet ingredients and tart ingredients in the same sauce. Neither a sweet nor a sour taste should dominate, but both should be detected.
SWISS (cheese) (see Emmentaler)
SWISS STEAK: A meat dish prepared by braising a less tender cut of meat, usually beef round or chuck steak. Veal is occasionally used in place of the beef.
SWORDFISH (fish) A large, lean saltwater fish. Suitable for braising, stewing, baking, broiling, grilling, frying.
SYLLABUB/SILLABUB: An old-fashioned English drink made of sweetened milk and wine or cider. Today’s version is a frothy drink similar to eggnog. If thick, it can be eaten with a spoon as a dessert, or used as a topping.
SYNERESIS: The technical word used when liquid separates or waters out of certain foods. This problem is sometimes referred to as weeping. Examples of syneresis or weeping occur in jellies that have a high acid content. Another example is found in egg custards cooked at too high a temperature or for too long. The overcooking causes the custard to curdle or separate.
T-BONE STEAK (beef) From the cut of beef called “Short Loin.” (see Short Loin) Contains the loin and the tenderloin (the smaller muscle) separated by the finger of the T-bone.
TABLE CREAM (see Light Cream)
TABLE D’HOTE: Set-price menu in a restaurant, consisting of several courses. Also called prix fixe.
TABLE SALT: It is finely ground and mixed with additives so it will flow freely. Iodized salt is table salt with iodine added. This addition is made to prevent the medical condition hypothyroidism, which occurs in geographic areas with no natural iodine. These salts can be used interchangeably in recipes, although some say iodized salt has a distinctive flavor that can be detected in mildly flavored foods.
TACO: A crisp fried tortilla with filling rolled or folded inside.
TAFFY: A chewy, nonscrystalline candy made by boiling a blend of sugars such as granulated sugar, corn syrup and molasses. After cooking and cooling, the thick candy mixture is pulled with buttered hands until it is light and creamy, then cut into pieces. For commercially made taffy, a machine does the pulling. Saltwater taffy, one of the best known types of taffy, originated at New Jersey seashore resorts. It does not contain salt water but gets its name from the oceanside origin. (see also Noncrystalline candy)
TAHEENI (see Tahini)
TAHINA (see Tahini)
TAHINI: A paste made from crushed sesame seeds and used to flavor Middle-Eastern dishes. When combined with a little oil, it is used as a spread on bread. Often blended with lemon juice or used to flavor legume dishes. Usually sold in glass jars. It should be kept in the refrigerator to prevent the oil from turning rancid. Also spelled Tahina or taheeni.
TALEGGIO (cheese) From Italy. Raw milk; best in summer and fall. Squarish shape. Semisoft texture; creamy flavor.
TAMALE: Cornmeal mush spread on a cornhusk and filled with chili-seasoned mixture, then rolled, tied and steamed.
TANNIN: A substance that gives an astringent taste to foods. Some foods where tannins are most evident include fruits, nuts, coffee, tea and red wines. Coffee and tea owe part of their flavor strength, and body to tannins. However, when coffee or tea is boiled too rapidly or brewed too long, producing a strong beverage, you will notice a bitter flavor because more tannins from the coffee beans and tea leaves are dissolved.
TAPAS: Hors d'oeuvres served with sherry and other drinks.
TAPIOCA: A thickening agent made from the root of the cassava. It is most often available in granular form as quick-cooking tapioca; the longer-cooking pearl tapioca, which comes as pellets, is also available. Be sure to use the type specified. Most commonly used to make the popular dessert tapioca pudding. (see also Cassava)
TARPON: A large game fish related to the herring. Has a mild flavor.
TARTAR SAUCE: A mayonnaise-based sauce containing chopped vegetables, such as pickles, onions, and parsley. Good with seafood.
TAUTOG: A saltwater game fish also called blackfish. The meat is juicy and white with a very mild flavor. Prepare this fish by either baking, broiling or panfrying.
TEA: (1) A beverage made from leaves of the tea plant. (2) An afternoon party where any number of people gather together for a light snack and beverage.
TEA LOAF (see Nut Bread)
TEFF & TEFF FLOUR: A tiny milletlike grain, grown in Ethiopia and Eritrea and has been that region’s primary cereal grain for thousands of years. Teff is used to make injera (see Injera). Teff flour is fine-textured and almost violet-brown in color. (see also Toasting Flour)
TEFF FLOUR (See Teff & Teff Flour)
TEMPURA: A Japanese dish of fried batter-dipped seafood or vegetables.
TENDERIZING BEEF: Meats to be cooked can also be tenderized in the home. The homemaker can pound a steak with a mallet or the edge of a plate to break the tissues. Treating with a dry or liquid tenderizer also produces more tender beef. Follow the package directions when applying the tenderizer.
TENDERLOIN: The tender, long tapering muscle of the loin section of beef, pork and lamb.
TENDERLOIN (beef) From the cut of beef called “Short Loin.” (see Short Loin)
TENDERLOIN (pork) From the cut of pork called “Sirloin.” (see Sirloin – pork)
TENDERLOIN STEAK (beef) From the cut of beef called “Short Loin.” (see Short Loin)
TENNESSEE HAM: A country-style ham produced in Tennessee. These hams are heavily cured and smoked.
TEPID: A word that is used to describe the lukewarm or moderately warm temperature of water and other liquids.
TERIYAKI: A Japanese cooking technique in which meat is marinated in a soy sauce mixture and then broiled. The marinade gives a delicate sweet flavor to the meat.
TERRINE: (1) A casserole dish made of pottery (2) A meat, fish or game mixture similar to pate, which is baked in a terrine dish and served cold. Terrine resembles a meat pie without a crust.
TETRAZZINI: A dish consisting of chicken or turkey, pasta and a rich cream sauce. Mushrooms, slivered almonds, sherry, nutmeg and cheese are added for flavor.
THICKEN: To make a liquid more dense by adding flour, arrowroot, tapioca, cornstarch, or egg yolks.
THOUSAND ISLAND SALAD DRESSING: A mayonnaise-base salad dressing with chili sauce, pickles, pimiento, peppers, and other seasonings added for flavor.
THURINGER (sausage) : A semidry summer sausage which may be either lightly or heavily smoked. It has a tangy lactic acid flavor. A cooked and smoked, pork and beef sausage.
TILEFISH (fish) Suitable for poaching, steaming, baking, broiling, grilling, frying.
TILSIT CHEESE: A yellow, semi-hard cheese known as Tilsiter. This cheese belongs to the same family as Edam, Gouda, and Muenster. It is made from whole or skim cow’s milk. Tilsit is distinguished by its light yellow color, small holes, and plastic texture. The flavor is mild to moderately sharp and is often compared to a mild Limburger in flavor.
TIMBALE: (1) A custard or creamed meat mixture baked in a small, round mold. (2) An edible mold or case that is filled with a creamed mixture.
TIMBALE IRON: A utensil with a long handle and a small metal mold on the end. This mold is usually in a small cup shape, but attachments such as stars, butterflies, and drums are also available. Timbale irons are used for making timbale cases. The mold is dipped into batter and then placed in hot oil. This cooks the batter to produce a pastry shell for creamed and custard mixture.
TIP (a cut of beef) The tip usually comes from the round but may also come from the sirloin. It produces boneless roasts or steaks; the rest is cut into cubes for kebabs or stews. The cut known as “tip” produces Tip Roast and Tip Kebabs.
TIP KEBABS (beef) From the cut of beef called “Tip.” (see Tip)
TIP ROAST (beef) From the cut of beef called “Tip.” (see Tip)
TIPSY CAKE: A dessert made of sponge cake soaked with wine or brandy. The cake may also have a custard filling and a topping of whipped cream and nuts.
TISANE: An herb-flavored tea.
TOAST: (1) To brown in a broiler, oven, toaster, or over hot coals. (2) a slice of bread that has been browned with heat.
TOASTING FLOUR: Some flours, such as amaranth, quinoa and teff, benefit from being toasted before you bake with them. The toasting helps counteract the grassy flavor present in some of the more obscure grains. You may toast flour on a sheet pan in a low oven (300 degrees F) until the flour begins to smell toasty and is a shade or two darker than when you began. For small amounts, it’s even easier to toast the flour in a skillet on top of the stove. Place the pan over low heat and stir constantly until the flour is evenly toasted, just a few minutes.
TOASTING NUTS: Toasting nuts enhances their flavor. Since nuts are high in fat, they can scorch easily. Always toast nuts in a shallow container in a single layer. A low to moderate oven (300 – 350 degrees F) is best. The nuts are done when you can smell their aroma and they’ve become golden brown. Remove them from the oven when their color is just a shade lighter than what you’re looking for, as they’ll continue to cook a bit as they cool. Transfer them to a cool surface immediately, to minimize this carryover cooking.
TOFFEE: A hard candy that is similar to a brittle. Sometimes, the name toffee is given to taffy. Toffee is made of sugar, often brown sugar, butter and sometimes nuts.
TOFU: Soybean curd pressed into soft to firm cakes.
TOMATES VERDES (see Tomatillos)
TOMATILLOS: (aka Tomatoes Verdes, Green Tomatoes) They are related to the cape gooseberry and are not tomatoes at all. They grow with a papery outer covering and are sold fresh in Mexican and specialty produce stores with the brownish cover still on; remove it before cooking. Tomatillos are hard – like unripe plums – and are generally cooked before using. They are also sold canned in specialty shops.
TOMATO PUREE: British term for tomato paste.
TOMME DE SAVOIE (cheese) From France. Raw milk; best from late spring to fall; 20 o 40 percent fat. Disk shaped. Semisoft, supple texture; nutty taste and earthy smell.
TONIC WATER (see Quinine Water)
TOP-LOIN CHOP (pork) From the cut of pork called “Center Loin.” (see Center Loin)
TOP-LOIN STEAK (aka New York Steak, Kansas City Steak) (beef) From the cut of beef called “Short Loin.” (see Short Loin) Has only the loin eye muscle. Tender and flavorful.
TOP-ROUND STEAK (beef) From the cut of beef called “Round.” (see Round) Has the largest muscle. Roast or panfry high quality cut, otherwise braise.
TORTE: A cake, sometimes made with breadcrumbs instead of flour, which may contain dried fruits and nuts. A rich cake, pastry or meringue-type dessert, usually rich in eggs and nuts. Today, it seems the only basic requirement of a torte is that it be rich and delicious.
TORTELLINI: A form of pasta that is related to ravioli in that it is usually served stuffed with a savory filling and topped with a delicious sauce.
TORTILLA: A Mexican thin, unleavened bread made of corn or wheat flour.
TORTONI: A frozen dessert consisting of whipped cream or ice cream with ingredients such as chopped almonds, cherries, macaroons and rum, sherry, or a liqueur added for extra flavor.
TOSS: Mix ingredients lightly by lifting and dropping with a spoon, or a spoon and fork.
TOSTADA: A tortilla fried until crisp and served flat, topped with refried beans and other savory toppings.
TOURNEDOS: Filet steaks cut from the center of the beef tenderloin into about 1-inch-thick slices.
TRAPPIST CHEESE: A pale yellow semisoft cheese made originally at the Trappist monastery in Yugoslavia. The flavor of Trappist cheese ranges from mild to strong. The odor is similar to that of a mild Limburger cheese.
TREACLE: (see also Molasses) An English sweetener, essentially the same as molasses, although technically more refined. It can be used in place of molasses. Mixtures of molasses and corn syrup also are called treacle or golden syrup.
TRIFLE: A layered dessert consisting of cake spread with jam or jelly, sprinkled with liquor, covered with custard and topped with whipped cream.
TRIPE: Stomach tissue usually of beef or lamb.
TRIPLE-SEC: An orange-flavored liqueur.
TRITICALE: Triticale is a hybrid of wheat and rye, the first successful new grain crop created by combining species from two distinct genera. In the cereal world, this is very new on the scene. It was originally developed in Sweden in the late nineteenth century but didn’t appear as “triticale” in the US until just before WWII. In combination with wheat, it can increase the nutritional value of many baked goods. In bread making it functions somewhere between rye and wheat flours. It is recommended that you use it in conjunction with wheat flour in making bread.
TRONA. See Baking Soda
TROUT (fish) A relative to the salmon and whitefish. There are many different varieties. Suitable for poaching, steaming, baking, broiling, grilling, frying.
TRUFFLE: (1) a species of edible fungus that grows under-ground; used in haute cuisine or as garnish. Fresh or canned truffles are very expensive.
(2) a rich chocolate candy.
TRUSS: To fasten together with strings or skewers To fasten the wings and legs of poultry, with skewers or string, before cooking.
TRYING OUT: To melt fat away from surrounding meat. To cook fatty meat, such as chicken or pork fat, to obtain liquid fat. Usually called “rendering”
TUBE PAN: A round baking pan used for angel food cakes, sponge-type cakes and some desserts. It has a tube in the center, which aids in heat penetration of the cake during baking.
TUNA (fish) a large fish that is a member of the mackerel family. Suitable for braising, stewing, baking, broiling, grilling.
TURBINADO SUGAR: Amber-colored sugar made from partially refined crystals that still include molasses. Turbinado sugar is a large, light brown crystal with a mild molasses flavor. Great for caramelizing on top of crème brulee.
TURBOT (fish) A flatfish with white, firm flaky meat which is delicious when poached and served with a sauce. Suitable for poaching, steaming, baking, frying.
TURK’S HEAD MOLD/PAN: A round mold with a center tube and fluted sides, so named because it resembles a turban. It is used for fancy breads and cakes.
TURNOVER: An individual pie made by enclosing filling within a piece of pastry.
TUTTI-FRUTTI: An Italian phrase meaning literally “all fruits.” The phrase can refer either to a confection, a frozen fruit dessert, or a fruit-flavored chewing gum.
TWICE-BAKED POTATO: A potato that is literally baked 2 times. The first baking takes place in the traditional manner. Then a slice is cut off the top of the potato, the inside is scooped out and mashed, and the potato shell is refilled with the mashed mixture. The potato is rebaked until heated.
UHT (Ultra-High Temperature) MILK: This is a process used most frequently in Europe. UHT milk is heated to 282 degrees F, held for several seconds, then cooled to 70 degrees in a pressurized system. Then it’s packaged aseptically, that is, sealed from any outside contamination in a container that doesn’t allow light through it. The benefit of treating milk this way is that it has a room-temperature shelf life of about 9 months, which means it can be transported long distances without refrigeration. Once it has been opened it will spoil like any milk, and must be refrigerated, and should be consumed in 1 – 2 weeks.
ULTRAPASTEURIZED MILK: This is an even more intense heat treatment (than pasteurized milk), 280 degrees F for 2 seconds, that kills virtually all natural bacteria and renders the milk refrigerator-safe for one to three months. The flavor changes in this milk are more pronounced than that in pasteurized milk. Although this process is more common with cream, ultrapasteurized milk is beginning to show up more frequently. Once milk is opened, pasteurized or ultrapasteurized, it’s best consumed within a week.
UNBLEACHED ALL-PURPOSE FLOUR: Higher protein flours are usually reserved for bread making. These higher-protein flours are usually unbleached (the bleaching process reduces the amount of protein). The supermarket variety of “unbleached all-purpose flour” averages 10.5 percent protein. The term “all-purpose” is really a misnomer, as this flour is NOT good for all kinds of baking. King Arthur brand flour, which is unbleached, has an 11.7 percent protein content. It will work for most recipes, but you may have to slightly adjust the amount of flour, because flours with different amounts of protein absorb liquid at varying rates.
UNLEAVENED: When no yeast or raising agent is used. A flat bread.
UNSULFURED MOLASSES (see Molasses)
UNSWEETENED BAKING CHOCOLATE (see Bitter Baking Chocolate)
UNSWEETENED CHOCOLATE (see Bitter Baking Chocolate)
UPSIDE-DOWN CAKE: A cake made by putting a mixture of butter or margarine, sugar, and fruits or nuts on the bottom of the pan and spooning the batter over the top. This cake gets its name because to serve it, you turn it upside down so that the sweet mixture is on the top.
VALENCAY (cheese) see Pyramide (cheese)
VANILLA: A flavor produced by the bean of an orchid. It’s history is a fascinating one which I don’t have the space to go into here. Although Tahitian and Bourbon (aka Madagascar) vanilla are among the most common, Mexican vanilla (when pure and real) is highly sought after because of it’s complex and desirable flavor. However, make sure you purchase Mexican vanilla from a RELIABLE source, because many Mexican vanillas are often cut with potentially dangerous ingredients. Avoid the inexpensive Mexican vanilla labeled as “extract” available in tourist shops, for most contain coumarin, a toxic ingredient banned in the US. Telltale signs of the fake stuff: clear, or dark and murky [the real stuff is amber colored and translucent], low alcohol content [genuine vanilla extract contains at least 35% ethyl alcohol], laughably low price.
Vanilla is available as a whole bean. It is also available ground to a powder, wonderful when you want an intense vanilla flavor and the visibility of bean specks. Because the flavor of the powder doesn’t evaporate when heated (vanilla extract loses some of its flavor in heating), it’s well suited for baked goods. Vanilla extract, the essential oil of the vanilla bean dissolved in alcohol, is more widely available. There are double- and triple-strength vanilla extracts, as well as a vanilla essence so strong that only a drop or two is needed. These are available through special suppliers by mail order. To minimize the evaporation of vanilla extract when making cookies or cakes, always add it to the butter and sugar when you cream them. The butter acts as a buffer and protects it from the heat, resulting in more flavor. Vanilla paste can be used measure-for-measure in place of vanilla extract but with the addition of flecks of vanilla bean that are evident in the end product. One tablespoon of vanilla paste equals one vanilla bean.
VANILLA ESSENCE: (see Vanilla, also a British term for vanilla extract.)
VANILLA EXTRACT (see Vanilla)
VANILLA PASTE (see Vanilla)
VANILLA POWDER (see Vanilla)
VANILLA WAFER: A small, crisp cookie with a predominant vanilla flavor.
VANILLIN: Imitation vanilla derived from sources such as the lignin in wood wastes. They are not acceptable substitutes for vanilla.
VEAU: Veal.
VEGETABLE MARROW: Same as marrow. In the US called summer squash.
VEGETABLE SHORTENING: Is made from vegetable oils and is thus 100 percent fat. To make this fat solid at room temperature, these oils have been hydrogenated, chemically treated to change some of their polyunsaturated fatty acids to saturated fatty acids. This also gives it baking qualities necessary for many recipes as well as to prolong its shelf life. Unfortunately, hydrogenating the vegetable oils transforms something that was nutritionally a “good” fat into one that’s not. And shortening does make piecrusts that are almost as flaky as those made with lard. In a piecrust dough in which the pieces of fat are layered into the flour, shortening serves as a buffer between flour and any liquid that is added to hold it all together. As the crust bakes, the water turns to steam, forcing the flour/shortening layers apart and holding them apart until it melts, by which time the crust is set. This produces the classic tender, flaky piecrust. High-sugar cookies tend to spread as they bake; but if you use shortening rather than butter, its higher melting point will force the cookies to keep their structure long enough for the other ingredients to set, thus preventing spreading.
VELOUTE SAUCE: classic white sauce like Bechamel sauce but made with chicken, veal, or fish stock instead of milk for the liquid.
VERMICELLI (pasta) Is a very thin form of spaghetti frequently sold in two forms – long, straight rods or clusters.
VERONIQUE-STYLE: A phrase indicating that seedless green (white) grapes are included as an ingredient.
VIENNA BREAD: A long, oval loaf of white yeast bread with an especially crisp, shiny crust. The characteristic crust is achieved by baking the bread in steam-ejecting ovens.
VIENNA SAUSAGE: Mild, tiny, canned sausage links that are lightly smoked.
VICHYSSOISE: A cream of leek and potato soup that traditionally is served cold.
VINAIGRETTE: A cold sauce of oil and vinegar flavored with parsley, finely chopped onions and other seasonings and served with cold meats or vegetables.
VINEGAR PIE: A pie of Pennsylvania Dutch origin with a translucent filling made from butter, sugar, eggs, cider vinegar, flour and spices. This old-time dessert was prepared during those months when fresh fruits were not available.
VIRGINIA CURE (see “Smithfield or Virginia Cure”)
YUNNAN (tea) A black tea from China with a sweet smell and a smoky taste.
WAFER: (1) A thin, crisp cookie or cracker. (2) A small, flat candy.
WAFFLE: A quick bread with a honeycomb appearance usually topped with butter and syrup, fresh fruit, ice cream or a creamed mixture.
WALDORF SALAD: A salad made of diced apples, celery, walnuts and mayonnaise. Waldorf salad has many variations.
WALLEYE (fish): A lean freshwater fish belonging to the perch family. Identified by approximately 70 different names, walleye is commonly known as pikeperch, pike, and pickerel. The flesh is delicious broiled, fried or steamed.
WASHINGTON PIE: A cake dessert filled with jam and sprinkled with confectioners sugar. Washington pie is usually made from a sponge cake. Jam, such as strawberry or raspberry, is spread between two layers of cake, then the top is dusted with confectioners sugar.
WASSAIL: A hot spiced punch. Originally made with ale or beer, beaten eggs and spices, wassail was served with pieces of toast floating on top – thus, the origin of “drinking a toast.” Today, wassail is often made with cider, fruit juices, and alcoholic beverages other than beer or ale. The eggs are usually omitted, and the toast is replaced by oranges or apples dropped into the wassail bowl just before serving.
WATER DOUGHNUT (see Bagel)
WATER ICES (see Ice)
WAXY RICE FLOUR: A kind of flour that is ground from a variety of rice containing a waxy, adhesive type of starch. This flour acts as a stabilizer when used in sauces, and it prevents separation of frozen mixtures.
WEAK or SOFT FLOUR: The flour from weak wheat with a low percentage of gluten.
WEAKFISH (fish) A saltwater fish also called a sea trout. Suitable for poaching, steaming, baking, broiling, grilling, frying.
WEDGE-BONE SIRLOIN STEAK (beef) From the cut of beef called “Sirloin.” (see Sirloin) Is cut from the sirloin section closest to the leg. The wedge-shaped bone is the identifying bone.
WEEPING: The undesirable watering out or separation of liquid from a solid food. The technical term for this is syneresis. Jellies, custards, and meringues are the foods that most commonly show weeping.
WEINKRAUT: A German dish made of sauerkraut and wine. Delicious with sausage.
WEISSWURST: A mildly seasoned, pork and veal sausage characterized by its light color.
WELSH RABBIT/RAREBIT: A melted cheese mixture usually served over toast. Frequently a liquid such as milk or beer is used to thin the mixture.
WET SALT CURE The pork is covered with a brine of salt, sodium nitrite and water, then refrigerated up to 9 days per inch of thickness. Or the meat is injected with brine, then refrigerated 24 hours. Retail label: Corned ham; salt pork. Advance preparation: Soak hams in cold water for 6 – 12 hours; parboil them in fresh water for 25 – 30 minutes. Parboil salt pork for 5 minutes.
WHEAT: The principle grain of bread flour
WHEAT FLAKES: This is the wheat equivalent of oat flakes – the whole wheat berry is steamed and then rolled flat.
WHEAT GERM: The heart of the wheat kernel, rich in B vitamins, vitamin E, protein, and iron. It has a nutlike flavor; some wheat germ has honey and sugar added. “Stabilized wheat germ” will stay fresher longer.
WHEAT PILAF (see Bulgur)
WHEATMEAL: Flour of about 85 percent extraction.
WHEY: Whey is milk minus the fat and the milk solids.
WHIP: To incorporate air into a mixture by beating rapidly by hand or in a mixer.
WHIPPED BUTTER: Butter which has had air whipped into it to promote spreadability. It cannot be substitute measure-for-measure with unwhipped butter.
WHIPPED CREAM CHEESE: Cream cheese which has been whipped to incorporate air and make it more spreadable. Whipped Cream Cheese cannot be substituted for the original Cream Cheese because it contains a large percentage of air.
WHIPPING CREAM (American): Is 31.3 percent fat. Remember when whipping cream to keep the bowl you’re using cool so that your cream doesn’t turn to butter, which happens at warmer temperatures.
WHIPPING CREAM (British): Minimum 35 percent fat. Can be whipped until fluffy, thickened and doubled in volume. Closer to our American “heavy cream”
WHITE CHOCOLATE: White chocolate is somewhat of a misnomer. In the US, in order to be legally called ‘chocolate’ a product must contain cocoa solids. White chocolate does not contain these solids, which leaves it a smooth ivory or beige color. White chocolate is primarily coco butter, sugar, milk and vanilla. There are products on the market that call themselves white chocolate, but are made with vegetable oils instead of cocoa butter. Avoid these cheap imitations. The best white chocolate is made from cocoa butter, with sugar and milk solids added. White chocolate is the most fragile form of chocolate; pay close attention to it while heating or melting it.
WHITE DURUM FLOUR (see Durum Flour)
WHITE PEPPER: White pepper is produced from mature berries, which are soaked to loosen the skin. After the skin is removed, the white cores are dried and then ground. Milder in flavor and finer in grind than black pepper.
WHITE RYE FLOUR: Rye flour that is ground from the center of the endosperm.
WHITE SAUCE: A basic sauce prepared with butter or margarine, flour, milk, cream, or white stock. The sauce is prepared by melting the butter, then blending in flour and seasonings. Liquid is added and the mixture is stirred till thickened and bubbly.
WHITEBAIT (fish) Suitable for frying.
WHITEFISH (fish) A saltwater or freshwater fish related to the salmon and trout. Suitable for poaching, steaming, baking, broiling, grilling, frying.
WHITING (fish) A lean saltwater fish of the cod family. The flesh is firm, white and tender. Suitable for poaching, steaming, baking, broiling, grilling, frying. Has very soft flesh.
WHOLE WHEAT FLOUR: The brown flecks in whole wheat flour are bits of the bran and germ from the kernel. Because these components contain fats that can turn rancid, whole wheat flour should be stored in a cool place, even refrigerated. Whole wheat flour also contains proteins other than the ones that make gluten, so the protein content printed on the bag may be misleading. For bread baking, whole wheat flour is usually mixed with bread flour to produce a lighter loaf.
WHOLEMEAL: Flour of 100 percent extraction, containing all the wheat grain or berry, also called “wholewheat” and “graham” flour.
WHOLEWHEAT: Flour of 100 percent extraction, containing all the wheat grain or berry, also called “wholemeal” and “graham” flour.
WIENER (see Frankfurter)
WIENER SCHNITZEL: a Viennese main dish prepared with veal cutlets, which are breaded, then sautéed in shortening.
WILD RICE: The seed of an annual marsh grass. The name “wild rice” is only partly accurate. This seed does grow wild along the shallows of lakes, in steams and in swampy places, but it is not related to the oriental grain that has been called rice for many centuries.
WILD YEAST: A small, one-celled plant that lives on many growing things, including grapes (where it manifests itself as the powdery sheen on a ripe grape), and grains.
WINTERBERRY (aka Checkerberry): The red fruit of the American wintergreen. Winterberries are used like cranberries in sauces, pies, puddings or stuffings.
WITCH FLOUNDER (see Gray Sole)
WOK: A round bowl-shaped metal cooking utensil of Chinese origin used for stir-frying and steaming (with rack inserted) of foods.
WOLF FISH (fish) Suitable for poaching, steaming, braising, stewing, broiling, grilling, frying.
WON TON: The name of the Chinese filled dumpling. It is made of noodle dough with a meat, seafood, or vegetable filling, somewhat like a tiny ravioli.
WORCESTERSHIRE SAUCE: A piquant brown liquid seasoning sauce that takes its name from Worcester England, where it was first prepared commercially many years ago. Its ancestry, however, dates back to ancient India and to the Romans. Worcestershire is commercially prepared by secret formula from soy sauce, anchovies, onions, tamarinds, garlic, vinegar, molasses, sugar, salt, and spices. It’s a sauce for meats, but it is also used in sauces, soups and casseroles.
WURST: The German word for sausage.
XXXX Sugar (see Confectioners’ Sugar)
YEAST: Microorganisms that produce carbon dioxide and alcohol from carbohydrates to cause baked goods to rise, fruits to ferment, etc. (see also Wild Yeast, Domestic Yeast, Cake or Compressed Yeast, Active Dry Yeast, Instant Yeast, Regular Instant Yeast, Rapid Rise Yeast.)
YOGURT: A thick, custard-like, mildly acid preparation usually made by fermenting whole, low-fat or skim milk with a special culture. Fruit or other flavorings may be added.
YORKSHIRE PUDDING: A favorite English, breadlike accompaniment traditionally served with roast beef. The pan of Yorkshire pudding was originally set under the meat roasting over an open fire. Baked in this way, it caught the meat drippings. Contrary to its name, Yorkshire pudding is not a pudding as such. The batter is similar to a popover batter, and it is sometimes poured over the meat drippings in the roasting pan. Then it’s baked and cut into squares. However, Yorkshire pudding is easily baked and attractively served as individual portions, using custard cups.
ZABAGLIONE: Delicate Italian dessert made of eggs beaten with wine, usually Marsala, and sugar. The French name is sabayon.
ZERO-CAL (see Saccharin)
ZEST: The colored part of the peel of citrus fruits, which contains the flavorful fruit oils. When grating citrus peel, only the zest should be removed, not the white layer underneath, which adds a bitter taste to foods.
ZITI (pasta) A large, smooth, tubular macaroni with a diameter of one-fourth to one-half inch.
ZWIEBACK: A specially formulated slice of slightly sweetened hard bread. The German word zwei-bachen, which gives the bread its name, means twice-baked. Zwieback is an old-fashioned food for babies, given to them to exercise their gums when cutting teeth. Soaked in hot milk, it’s good for convalescents.