Glossary Food Production

Glossary ( Food Production)

a la Bourgeoise, à la Bourgeoise Prepared in the family style.

a la Broche, à la Broche Prepared on a skewer over a flame.

a la Carte, à la Carte Priced separately on the menu, as opposed to an entire meal set at one price, or prix fixe.

a la King, à la King Prepared with a Béchamel sauce containing mushrooms, green peppers, and red or pimento

a la Mâitre d'Hôtel, à la Mâitre d'Hôtel Prepared with a sauce of lemon juice, parsley, salt, pepper, and drawn butter.peppers.

a la Mode, à la Mode Prepared with ice cream on top; used specifically for pie.

a la Provencale,à la Provencale Prepared with garlic, parsley, and olive oil.

a la Royale,à la Royale Prepared in the royal style; typically a velouté sauce with truffles, served on poached fish or poultry.

a la Russe,à la Russe Prepared in the Russian style.

a la, à la In the style of; often used to describe the way a dish has been prepared. See common variations below.

A.P. As Purchased.

Abaisée The French term describing puff pastry that has been rolled very thin, or sponge cake that has been cut very thin, for dessert preparation.

Aboukir A Swiss dessert made of sponge cake and chestnut alcohol-flavored cream.

Aboukir almonds A petit-four made with whole blanched and roasted almonds set in green-colored marzipan, and dipped in sugar syrup.

Acetic acid A natural organic acid better known as vinegar.

Acetomel A mixture of honey and vinegar that produces a sweet-sour syrup. Traditionally used to preserve fruits.

Acidity Level of free fatty acids. In olive oil, measured by free oleic acid content.

Acidulated water A mild acid solution tyically prepared by adding lemon juice or vinegar to water. Prevents sliced fruits such as apples and pears, and vegetables such as artichokes from turning dark during preparation.

Additive Substance added to a food to preserve a fresh appearance, taste, or texture, or to improve nutritional value. May be natural or synthetic.

Aging The process of storing raw meat at a temperature of 34 to 36 degrees Fahrenheit for a period of time to activate certain enzymes that break down tough connective tissues and increase tenderness.

Agneau The French term for lamb.

Al dente An Italian term literally meaning "to the tooth", in reference to the firm feel of the cooked pasta when bitten.

Alabaster A Shaker dish of mashed potatoes and turnips, name after its silvery white color.

Allspice The dried berry of the pimento tree of the clove family, grown in the West Indies. Reminiscent of cinnamon, nutmeg, and cloves combined. Used ground in baked goods, catsup, and pot roast. Used whole in pickling, stews, boiled fish, soups, and sauces.

Allumette potatoes Potatoes cut like large match sticks, typically for making french fries.

Amandine Prepared with or garnished with almonds.

Amaretti Italian almond-flavored, meringue-like cookies

Amaretto An Italian almond-flavored liqueur made from apricot pits.

Anaheim chiles Mild, long green chiles named for the area near Los Angeles where they were once cultivated. Available canned (whole or chopped) or fresh.

Ancho chiles Dried Poblano chiles that range in color from dark red to almost black; moderately hot and smoky. Pasilla chiles are a good substitute.

Angel food cake An extremely light cake made with egg whites, sugar, and flour and typically baked in a tube pan.

Anglaise The French term for English

Anise  The spice of the celery family responsible for the flavor of licorice; also used in coffee cakes and cookies. Grown in Spain, Mexico, and the Netherlands.

Antioxidants  Natural or synthetic substances that inhibit free radicals (unstable, highly reactive forms of oxygen) from damaging tissue cells. Found naturally in the body and some foods.

Apple pie spice A seasoning blend consisting of cinnamon, cloves, and nutmeg.

Arborio rice A short grain white rice from Northern Italy. Typically used for risotto, because it absorbs flavors well as it cooks, yet remain somewhat firm in the center. Spanish Valencia rice is a good substitute.

Armagnac  An elite member of the brandy family known for its distinct, unpolished flavor with hints of prune.

Arrowroot A white, powdery thickener extracted from rhizomes. Finer than flour and preferable to cornstarch because it provides a clear finish. Originally used by American Indians to heal arrow wounds.

Arteriosclerosis The formation of plaque-like deposits that harden and narrow the arteries, interfering with blood flow.

Arugula A dark, spicy green used in many salads and sandwiches. Sometimes also known as rocket. Watercress is a good substitute.

Asiago An Italian cheese similar to Parmesan mainly used for grating. Traditionally made with sheep's milk, but now more commonly with cow's milk.

Aspic Clear meat, poultry, or fish jelly.

Au gratin Topped with cheese or bread crumbs, then baked.

Au jus Served with its natural juices.

Au lait With milk.

Au naturel Simply prepared or cooked.

Baba A small cake made from a yeast dough, typically containing raisins or currants, baked in a cylindrical mold, and then soaked in a rum-flavored syrup.

Babka A sweet Polish yeast bread that usually features almond and raisins; recent variations feature chocolate and cinnamon.

Bain Marie Steam table or double boiler. A method of gently cooking delicate foods such as custards.

Bake To cook in an oven.

Baked Alaska A frozen dessert in which solidly frozen ice cream is placed on top of a layer of sponge cake, covered with meringue, and then broiled slightly. Also called Omelet Surprise.

Baking blind The process of baking an unfilled tart shell. The dough is lined with parchment paper or foil and filled with pie weights or dried beans to hold its shape during baking.

Baking powder A leavening agent. Double-acting baking powder reacts first with liquids and then with the heat during baking. A good substitute for 1 teaspoon of baking powder is 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar.

Baking soda A leavening agent, activated by interaction with an acidic liquid such as sour milk or cream, buttermilk, yogurt, molasses, or lemon juice. The batter should be baked as soon as possible after the baking soda has been activated to allow the full benefit of the gases produced.

Barbecue spice A blend of ingredients such as paprika, chili powder, salt, sugar, garlic and herbs.

Bard To wrap meat with bacon or salt pork.

Barley, Pearl Polished barley.

Basil A widely used herb of the mint family. Great in tomato sauces, pesto, and vinaigrettes.

Basmati rice An aromatic rice with a nutty flavor. Separates well after cooking, making it ideal for pilafs.

Batter A mixture of flour and liquid.

Bavarian cream A molded cream is made from custard sauce or sweetened fruit puree that is bound with gelatin and lightened with whipped cream. Bavarian cream can be served on its own or used as a filling for cold charlottes or molded cakes.

Bay leaves Dried leaves of the laurel shrub. Used in soups, stocks, sauces, and marinades.

Bean sprouts Typically refers to Chinese Mung bean sprouts.

Bearnaise A Hollandaise sauce with a tarragon reduction.

Bechamel A rich sauce made from cream and a roux, with an onion pique.

Beef, dried Beef soaked in brine and then dried.

Bell pepper flakes Dehydrated sweet red and green peppers. Used in soups, sauces, salads, and stews.

Beurre The French term for butter.

Beurre mainé Literally, handled butter. It is an equal mixture of soft butter and flour, used for thickening soups and sauces.

Beurre Noir Butter cooked to a dark brown, and then enhanced with capers and a dash of vinegar.

Beurre Noisette Butter heated until it turns a golden brown, resulting in a hazelnut-like flavor.

Bitter or unsweetened chocolate Chocolate liquid that has been cooled and molded into blocks; considered the best for baking or cooking.

Bitters Short for Angostura bitters. A liquid combination of cloves, cinnamon, quinine, nutmeg, rum, dried fruits, and other root and herbal extracts. Primarily used in drinks.

Bittersweet chocolate The form of chocolate most often used in cake and cookie recipes. While the terms bittersweet and semisweet are often used interchangeably, bittersweet generally has a greater percentage (at least 50%) of chocolate liquid. Both have an intense flavor that comes from the quality of the liquor. Sugar, vanilla, and cocoa butter are added for an even richer taste.

Black cow An ice cream soda made with vanilla ice cream and cola.

Black rice A type of rice without the outer bran layer removed. The raw grains have a charred appearance. Once cooked, the grains are the color of blackberries.

Blackstrap molasses Unrefined molasses; characterized by an especially strong taste and greater nutrient value.

Blanche To place foods in boiling water briefly to partially cook them, or to aid in the removal of the skin, as with nuts, peaches, and tomatoes. Blanching also removes the bitterness from citrus zests.

Blue cheese A semi-soft cow's milk cheese characterized by blue veins of mold and a very strong aroma. Maytag (Iowa, US), Stilton (UK), Roquefort (France), and Gorgonzola (Italy) are all types of blue cheese.

Boiled icing An icing similar to Italian meringue that is used as a filling and frosting for a number of old-fashioned American layer cakes such as devil's food cake.

Bombe A frozen dessert made by lining a special mold with ice cream or sorbet, The center cavity is then filled with a mousse, cream or parfait mixture. The mold is tightly sealed and the dessert is frozen solid before unmolding and serving.

Bouquet garni A bunch of herbs traditionally including parsley, thyme, and bay leaf that are put into a cheesecloth bag and dangled in a stockpot to infuse flavor.

Braise To brown food (usually meat) in oil, and then cook it slowly in a liquid (usually wine, stock, or water).

Breakfast cocoa Cocoa powder with at least twenty-two percent cocoa butter.

Brioche A French yeast bread with a sweet flavor and light texture, Similar to the Jewish Challah bread.

Brown cow An ice cream soda made with vanilla ice cream and root beer.

Brown sugar May be dark or light, the darker variety containing more molasses and having a stronger flavor. Usually measured for cooking packed. May harden if not stored in an airtight container.

Bulgur Whole wheat grains that have been boiled until tender and the husk slightly cracked, and then dried. Common ingredient in Arabic (burghul), Turkish (bulgur), and Cypriot (pourgouri) cooking. Available coarsely or finely ground

Butter cake A standard cake base prepared by creaming butter with sugar to incorporate air, adding whole eggs or just yolks, flour, baking powder, and a liquid such as milk. Most American layer cakes are butter cakes.

Buttercream A flavored mixture of butter, sugar and eggs used to fill and frost cakes. Whole eggs, yolks or whites may be heated with sugar in a double-boiler and whipped cold (or alternatively, sugar syrup cooked to the firm-ball stage can be poured over the eggs), before adding the butter and flavoring. Also made by combining butter with pastry cream in a one-to-two ratio or with custard sauce in a one-to-one ratio.

Café The French term for coffee.

Calavo The trade name for California Avocados.

Calorie A unit of heat; 1 calorie = 3.968 BTU. The heat required to raise one gram of water one degree centigrade.

Calvados An apple brandy from Normandy, France made from cider that has been aged for up to two years and distilled.

Canadian bacon The large rib-eye muscle of the pork loin, which has been cured and smoked. Usually lean, making a good ham substitute for those watching their fat.

Canapé An appetizer prepared on a base such as a round of toast or a cracker.

Canard The French term for duck.

Candy thermometer Usually a large glass mercury thermometer that measures temperatures from about 40 degrees F to 400 degrees F. A frame or clip allows it to stand or hang in a pan during cooking.

Cannellini Beans A large creamy white bean used often in Italian cooking. Also called Northern beans. A good vegetarian substitute for fish or chicken.

Canola oil A cooking oil derived from the seed of the rape plant, a turnip-like plant. Lower in saturated fat than other commonly used vegetable oils.

Capers The salted and pickled flower-buds of a Mediterranean shrub. Used in fish, chicken, and potato dishes, and on pizza.

Capon A castrated rooster that makes a good roasting bird. It ranges in size from four to ten pounds and has plenty of breast and thigh meat. Its size makes it an ideal choice for serving eight to twelve. May require special ordering from your butcher.

Carambola A golden yellow fruit grown in the West Indies, Indonesia, and Brazil. Also known as star fruit, because when sliced, it has a star shape. The flesh of the carambola is juicy and highly acidic, similar to plums or grapes. It is eaten fresh, mostly in salsas and vinaigrettes, and sometimes as a dessert with sugar and cream.

Caramel See Caramelized Sugar.

Caramelized Sugar Sugar that has been cooked until it reaches a golden brown color. Its nutty flavor is used to enhance many desserts.

Caraway seed A curved pungent seed related to parsley. Popular in German and Austrian cooking, including in breads, savory pastries, sauerkraut and goulash. Also used to make certain cheeses and liqueurs.

Cardamom seed  The seed of an aromatic Indian plant related to the ginger family. Available dried in the pod or separately ground. Used in Indian, Scandinavian, and Arabic cooking. Also known as hale.

Carpaccio Paper thin slices of raw beef, traditionally served with a creamy sauce, as invented at Harry's Bar in Venice. May also describe other types of thinly sliced raw or smoked meats, fish, or vegetables.

Cassia bark The bark of the cassia tree, used as a cinnamon-like spice in mincemeat, preserves, and pickling.

Cassia buds The dried, unripened fruit of the cassia tree, used as a spice for pickling.

Celeriac A white-fleshed root vegetable, also known as celery root.

Celery flakes Dehydrated celery used in soups, sauces, salads, dips, and stuffings.

Celery salt or seed Pungent seed of the celery plant.

Centrifugation The process of separating two or more liquids in a mixture by rotation in a container so that the lighter density liquid rises to the top. Used in olive oil manufacturing to separate olive oil from other olive liquid, including water.

Charlotte A molded dessert composed of a filling surrounded by ladyfingers or bread. Apple charlotte is a golden crusted dessert made by baking a thick apple compote in a mold lined with buttered bread. Cold charlottes are made in a ladyfinger-lined mold and filled with Bavarian cream; frozen charlottes use frozen soufflé or as a filling.

Chaud The French term for hot.

Chayote A pear-shaped, light green squash that has a crisp, light flavor. Ideal for stuffing. Also can be prepared like zucchini or summer squash.

Chef A culinary expert. The chief of the kitchen.

Chicory The roasted ground root of the chicory plant, related to the radicchio and curly endive. In New Orleans, chicory-spiked coffee, usually served as cafe au lait, has been a tradition since Napoleanic times.

Chili peppers A general term for many varieties of peppers from mild to hot. Used in chili powder, pickles, hot sauce, soups, and sauces.

Chili powder A blend of chili peppers, often also with cumin, garlic oregano, salt, paprika, and other spices added. Used for chili con carne, spare ribs, stews, appetizers.

Chipotle Smoked dried jalapeno chiles. Used to flavor Southwestern and Mexican dishes. They are sold both dried and reconstituted in cans, in a vinegary sauce called adobo.

Chives An herb with a mild onion-like flavor. Available fresh or freeze-dried. Used as a garnish, in soups or sauces, in salads, egg or potato dishes.

Chocolate liquid The paste formed from roasted, ground cocoa beans. The most basic ingredient in all chocolate and cocoa products. Sometimes also called chocolate liquor.

Cholesterol A fat-soluble waxy substance (sterol) made in the liver, transported in blood serum, and found in all foods of animal origin. An essential constituent of every cell, and especially critical for brain development. Associated with the formation of vitamin D, certain hormones, and bile acids used to digest fats. However, elevated levels of cholesterol can contribute to atherosclerosis and coronary heart disease

Cholesterol-free Containing less than 2 mg cholesterol per 50 gram serving of food.

Chutney An Indian fruit condiment containing vinegar, spices, and occasionally nuts, ranging in flavor from mild to hot. Often made with mangoes.

Chylomicrons Largest and least dense of the lipoproteins, formed in intestinal wall cells following digestion and absorption of fats. Transport ingested fats to all body cells and permit those cells to remove needed fats. See also lipoproteins.

Cilantro A parsley-like herb with a tangy taste often used fresh in Asian and Mexican cooking. Also known as Coriander or Chinese parsley. Its seeds may be dried and used whole or ground, for a flavor reminiscent of slightly burnt oranges.

Cinnamon Bark from various trees of the cinnamon family. Used ground for bake goods and whole for pickles, hot drinks, and preserves.

Cinnamon sugar Combination of sugar and ground cinnamon. Used to sprinkle on sugar cookies, baked apples, and buttered toast.

Cloves The dried flower bud of the clove tree, known for its rich and pungent flavor. Used in pickling, baked hams, stocks, desserts, marinades, and spiced drinks.

Cocoa beans Seeds found within the fruit pods of the cocoa tree, an evergreen cultivated mainly within twenty degrees north or south of the equator. The raw source for all chocolate and cocoa.

Cocoa butter The yellowish-white fat removed from chocolate liquid under high pressure.

Cocoa powder General term for the portion of chocolate liquid that remains after most of the cocoa butter has been removed. Includes breakfast cocoa, medium and low-fat cocoas, and Dutch-process cocoa.

Coconut milk A mixture of one part water or milk to four parts shredded fresh or desiccated coconut meat, simmered until foamy and strained. Sometimes also called coconut cream. Available canned or frozen.

Coddling Cooking just below the boiling point, as in the preparation of coddled eggs.

Cold or first pressing Describing the first batch of olive oil extracted from a batch of olives. In the past, presses were less powerful and multiple pressings were necessary for full extraction. A somewhat archaic term since currently the majority of olive oil is produced in the first pressing.

Comino seed Aromatic, somewhat bitter seeds of the comino, a plant related to the carrot. Used in chili powders, pickles, spare ribs, and other meat dishes.

Condensed milk Evaporated milk combined with sugar, and typically canned. Became very popular in wartime England as a preserved form of milk. Now used mainly in desserts and iced drinks like Thai iced tea. Because of its high sugar content it is more freeze-resistant that unsweetened milk or cream.

Confectioner's sugar A finely powdered sugar, often used in frostings.

Coquille The French term for shell.

Coriander seed See Cilantro.

Cornmeal Yellow or white degermed ground corn. Used to make tortillas and cornbread. Polenta and grits are other forms of cornmeal.

Coulis A thin purée of fruit sweetened with sugar.

Coupe Ice cream topped with fruit and traditionally served in a stemmed glass or silver goblet.

Couscous A grain-like hard wheat semolina that has been ground, moistened, and rolled in flour. Prepared by steaming and traditionally served with a stew, or combined with fruits and vegetables. A staple dish of Algeria, Tunisia, and Morocco. Available in precooked, dried form in the United States.

Crab boil Mixture of whole spices, such as bay leaves, peppercorns, mustard seed, and crushed red peppers, added to the stock or water for cooking seafood or fish.

Cream of Tartar The common name for potassium bitartare, a by-product of winemaking. It is a major ingredient in baking powder and a means of stabilizing beaten egg whites.

Cream puff paste  A very light dough made by beating flour and then eggs into boiling water and butter. Once shaped and baked, it is crisp on the outside, and airy on the inside, forming a convenient container for filling. Fillings may be sweet, to make desserts such as cream puffs, éclairs and profiteroles, or savory, to make appetizers. The dough can also be deep-fried and rolled in sugar to make beignets (fritters). Also known as pâte à choux.

Crema Centroamerica A Latin-style cream or soft cheese similar to mascarpone. Often even richer than whipping cream.

Crema fresca casera A sweet liquid whipping cream used in Latin cooking.

Crema Mexicana A Latin-style cream similar to whipping cream in fat content. Available in a sweet and liquid form like whipping cream, or tart and thick form like crème fraiche.

Crema Mexicana agria A salty Latin-style cream similar to sour cream with a 15-20 percent fat content.

Crème Anglaise A sweet custard sauce made from egg yolks, sugar and milk or cream that is cooked just below the boiling point to thicken. Often served as an accompaniment to sweet soufflés, fruit desserts, and cakes; also the foundation for Bavarian cream and frozen desserts such as rich ice cream.

Crème de Cassis A sweet cordial flavored with black currants. It can be bought at most liquor stores.

Crème fraiche A tangy, thick and rich cream. In France, fresh cream is unpasteurized and contains the bacteria necessary to thicken it naturally. In America, where all commercial cream is pasteurized, the fermenting agents need to be added. Combine one cup whipping cream and two tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70ºF) from eight to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days. An ideal addition for sauces or soups because it can be boiled without curdling. Also good on fresh fruit or desserts such as warm cobblers and puddings.

Cremini mushroom A type of wild mushroom.

Crèpe A thin pancake

Cumin An Indian spice with a pungent flavor. Available in seed and ground form; also known as comino. Cumin is featured in Middle Eastern lentil and lamb dishes and Latin American dishes such as chili and tamales.

Curry powder Any of a number of Indian spice blends, usually containing tumeric, garlic, coriander, comino seed, and ginger in variable proportions. Used to make curries, or stews, of meat, poultry, or seafood.

Cuttlefish A rounder, thicker and chewier relative of the squid. A lean and nutritious type of seafood available in ethnic markets.

Dacquoise A classic French cake composed of baked nut meringues layered with buttercream. One of several types of meringue-based desserts; others include succès, progrès, and japonais. The proportions, size and type of nut used varies from type to type.

Daikon Radish A long sweet tasting radish used prominently in Japanese cooking. It can be found in most produce sections.

Daube A slowly cooked French stew of meat or fish ibraised n wine and stock with vegetables and herbs.

Decantation Process of drawing off a liquid without disturbing underlying sediment.

Deglaze To add liquid such as wine, stock, or water to the bottom of a pan to dissolve the carmelized drippings so that they may be added to a sauce for added flavor.

Demi The French term for half.

Demiglace A thick, intensely-flavored, glossy brown sauce that is made by thickening a rich veal stock, enriching it with diced vegetables, tomato paste and Madeira or sherry, then reducing it until concentrated. Served with meat, poultry, or fish, or used as a base for other sauces.

Deterioration Chemical changes that may occur in oils and fats during storage, resulting in poor color and flavor. Oxidation is caused by exposure to air, and accelerated by high temperature and strong light. Hydrolysis is caused by exposure to water, and accelerated by high temperature and microbiological agents such as molds and yeasts.

Diable The French term for devil, typically used to describe spicy or hot preparation.

Dice To cut into small cubes.

Diglyceride Two fatty acid molecules plus one glycerol molecule.

Dill seed Dried fruit of the dill plant known for its pungent flavor. Often used for pickles.

Dill weed A pungent herb of the carrot family. Used in fish dishes, potato dishes, soups, and sauces.

Dock To pierce pastry dough before baking to allow steam to escape and prevent the dough from bubbling.

Double boiler An instrument for cooking without using direct heat. Usually consists of two saucepans that fit together, the bottom one filled with water and the top one with the mixture to be cooked. May be stainless steel, aluminum, or glass. Also known as a Bain Marie.

Drawn butter Another term for melted butter.

Dredge To coat with dry ingredients such as flour or bread crumbs.

Dust To sprinkle with sugar or flour.

Dutch-process cocoa Cocoa powder that has been treated with alkali to neutralize the natural acids; generally darker in color than natural cocoa.

E.P. Edible portion.

Eau-de-vie An 80 - 90 proof clear fruit alcohol. Framboise (raspberry) is a popular type.

Ecossaise The French term for Scottish.

Emincé Cut fine, or sliced thin.

Espagnole The French term for Spanish. A mother, or basic brown, sauce.

Evaporated milk A rich preserved milk that has much of the water content removed by evaporation. Less sweet and thick than condensed milk.

Farce The French term for forcemeat or stuffing.

Farci The French term for stuffed.

Farina The inner portion of coarsely ground hard wheat.

Fat
Class of water-insoluble organic compounds known as lipids. The most concentrated source of food energy (nine calories per gram).

Fatty acids Basic chemical components of fats. Fats are described according to the number of molecules of fatty acid that are attached to one molecule of glycerol, an organic alcohol. See Monoglyceride, Diglyceride, and Triglyceride.

Fennel seed An herb of the carrot family, like dill and anise, but with its own distinct flavor. Used in rye bread, tomato sauces, sausage, and lentil soup.

Filé Sassafras leaves ground into a powder. Used in gumbo and other creole dishes as a thickening agent.

Finnan haddie Smoked haddock.

Fire point Temperature at which volatile compounds from heated oil will ignite when brought into contact with a flame, and will continue to burn when the flame is removed.

Fish sauce A pungent, salty liquid made from fresh anchovies. An essential ingredient of Thai cooking.

Flan form A frame that support the sides of a flan, or tart, as it cooks.

Flash point Temperature at which volatile compounds from heated oil will ignite when brought into contact with a flame, but will not continue to burn when the flame is removed.

Foam cakes A subcategory of sponge cake in which air is beaten into whole eggs and sugar before the other ingredients (starches) are gently folded in. Genoise is one example of foam cake.

Fondant A creamy white substance created by kneading cooked sugar syrup. Used as a filling for chocolates, or a frosting for cakes, petit fours, or pastries. Also flavored and made into individual sweets.

Forcemeat Ground meat or meats mixed with seasonings and used for stuffing.

Framboise A raspberry liqueur with a high alcohol content.

Frappe The French term for shake. A simple sugar syrup mixed with fruit or other flavorings and frozen, then processed to a slightly slushy consistency. Served as a drink or a dessert. In some parts of the United States, a milk shake is called a frappe.

Free fatty acids Basic components of fats, released by chemical or enzymatic hydrolysis. May be measured, as in the free oleic acid content of olive oil

Froid The French term for cold.

Ganache A rich mixture of semisweet chocolate and boiling cream, stirred until smooth. The proportions of chocolate to cream may vary, and the resulting ganache may be used as a cake glaze, or beaten until fluffy and used as a filling or base for truffles and other chocolate confections.

Garam Masala An Indian spice mixture usually composed of coriander, cumin, cloves, cinnamon, and black pepper.

Garbanzo beans A popular ingredient in Mediterranean cuisine, also known as ceci or chickpeas. Available canned or dried in most grocery stores.

Garde Manger A French term for the person in charge of the cold meat department, or the department itself.

Garlic A pungent, popular bulb vegetable of the onion family. Available in numerous fresh and dried forms.

Garnish To decorate, or the food itself used as the decoration.

Garniture The French term for garnish.

Gateau The French term for cake.

Gaufre The French term for wafer.

Gaufrette A delicate wafer cookie, honey-combed and fan-shaped, made on an oblong iron. It is typically served as a garnish for ice cream.

Genoise A classic, fine-crumbed French sponge cake made by beating warm whole eggs with sugar until the mixture more than triples in volume, then folding in flour and sometimes melted butter.

Giblets The internal organs of poultry, including the liver, heart, and gizzard.

Ginger The pungent, popular root of a plant grown in China, Japan, India, and the West Indies. Available fresh or dried.

Glazes Any of a number of mixtures used to give desserts a smooth and/or shiny finish. Cake glazes include water icing (confectioners' sugar mixed with liquid), melted chocolate (combined with cream, butter and/or sugar syrup), fondant (a thick shiny opaque icing), or caramel. Tart glazes include sieved jam, preserves, or jelly. Pastry glazes include egg glaze (whole eggs or yolks), milk, cream and/or butter glaze (for a duller finish), or sugar glaze (sugar sprinkled over milk or cream glaze).

Glucose A thick, clear, simple form of sugar. Produced by the breakdown of starch or sugar compounds that have been treated with acids or enzymes and then fermented. The thickness of the liquid glucose depends on how much the starch cells have broken down. It can be produced from corn, potatoes, grapes, or honey, or any other starch or fruit. Corn syrup is another name for liquid glucose in the United States. Used in many processed foods as a sweetener that resists crystallization and provides elasticity.

Gluten A protein found in wheat, rye, barley and oats that provides cohesiveness in flour for baking.

Gluten intolerance A disorder characterized sensitivity to gluten, resulting in poor absorption of nutrients from food. Common symptoms include weight loss, abdominal distention, diarrhea, and poor growth. Usually appears in children under three, but may also appear in adults with no previous history. Controlled by following gluten-free diet. Also known as Celiac disease.

Glycerin A clear, sweet syrupy liquid extracted from animal fats and vegetable oils, and is a by-product of soap manufacturing. It is used in small amounts in certain cake, pastry, and icing mixtures to maintain moistness and extend shelf life.

Gnocchi An Italian dumpling.

Goat cheese A soft fresh cheese made from goat's milk in rounds, cylinders, and other shapes. May also be preserved in olive oil. Also known as Chevre, the French term for goat. Montrachet and Coach Farms are two well-known labels.

Golden beets A type of golden-colored beet that is sweeter than the red beet. Like all beets, best when offset with tart, citrusy foods, or salty foods like cheese.

Gorgonzola See Blue cheese.

Gouda A firm, smooth cow's milk cheese of Holland, similar to cheddar. Available in both young and aged forms.

Gourmet One who appreciates the fine art of cooking.

Grand Marnier Orange-flavored, cognac-based liqueur from France.

Granita A mixture of water, sugar, and liquid flavorings (i.e. fruit juice or coffee) that is stirred occasionally while being frozen to create a granular texture. May be spiked with alcohol.

Granulated sugar A finely-crystallized, common form of sugar.

Gratin Any sweet or savory dish baked or broiled so that its topping forms a golden crust.

Grits Coarsely ground hominy (corn with the hull and germ removed). In the Southern United States, commonly boiled and served for breakfast, or as a dinner side dish.

Halbtrocken A German term meaning literally half dry. Used in reference to German wines with nine to 18 grams of residual sugar per liter.

Haricots verts Tiny green string beans.

Harrisa An extremely spicy, red chili paste from North Africa. It is made of a mixture of chilies, garlic, and spices.

Hasenpfeffer A German stew made from rabbit.

Herb bouquet A mixture of tied herbs used for seasoning soups, sauces, and stocks

Herbaceous A positive term used to describe the subtle aroma of herbs in Sauvignon Blanc, Cabernet Sauvignon, and Merlot. When such an odor is too pronounced, it is negatively described as vegetal.

Hermitage A highly-regarded French appellation located along the northern Rhone. Reds of this appellation are made from Syrah grapes, and whites, from Marsanne andd Rousanne.

High density lipoprotein (HDL)  Molecules consisting of a small amount of cholesterol within a thick protein covering that carry cholesterol away from artery walls and tissues, and return it to the liver for excretion as bile. High levels of HDL are associated with a lower risk of coronary heart disease. See also Lipoprotein.

High-altitude baking Baking practices to compensate for atmospheric conditions above 2,500 feet. At high altitudes, ingredients dry out faster, doughs and batters rise faster, and liquids boil faster. While the actual adjustments made depend on the altitude. pans should be greased more heavily, oven temperatures increased slightly, leaveners and sugar reduced, and liquid increased.

Hijiki A dried, squiggly black seaweed used in Japanese cooking. Usually rehydrated before using. High in calcium.

Hock A British term for Rhine wines derived from the German wine town of Hochheim.

Hoisin sauce A reddish-brown sweet and spicy Chinese sauce similar to barbecue sauce made from soybeans and peppers. Available in most grocery stores. Also known as Peking sauce.

Hor d'oeuvre Small appetizers or relishes served as the first course of the meal.

Horseradish Pungent perennial root vegetable used grated in horseradish sauce and cocktail sauce.

Hotte Traditional French grape-picking basket worn on the back. Originally wood, but now also found in metal or plastic.

Ice cream soda A beverage made of carbonated water, a flavored syrup, and one or more scoops of ice cream.

Ice milk A sorbet to which a small amount of milk has been added. Lighter and icier than ice cream.

Infuse To steep in liquid without boiling to extract flavor or color, as when herbs or spices are added to olive oil.

Infusion Liquid derived from the process of infusing.

Italian seasoning A blend of herbs such as basil and oregano, onion, garlic, and dehydrated sweet red peppers.

Jalapeño A small green chile pepper that is moderately hot, named after Jalapa, the capital of Veracruz.

Jarlsberg cheese A firm, nutty, light gold Norwegian cow's milk cheese with holes similar to Swiss cheese.

Jasmine rice A long-grain rice from Thailand that is distinctly aromatic, soft and sticky when cooked.

Jicama A bulbous, brown root with a crunchy and sweet white interior used in Latin American cooking. Great for crudités platters and salads. Most available from May to November.

Jocoque A Mexican style of sour cream with equal or less fat content than American sour cream. Flavor ranges from mildly tangy to refreshingly sharp. Some labels describe it as salted buttermilk, or a thin sour cream.

Julienne A cut of meat, poultry, or vegetables that is 1/8 x 1/8 x 1-1/2 inches long.

Juniper Berries Dried berries of the evergreen shrub.

Jus The French term for juice. See also au Jus.

Kalamata olives Purple-black Greek olives cured in vinegar and sometimes preserved in olive oil. Also known as Calamata olives.

Karo A brand of light or dark corn syrup.

Kasha Buckwheat grouts.

Kippered herring Smoked or dried herring.

Kitchen Bouquet A brand of bottled sauce used to enhance flavor and color.

Kosher Meeting Hebrew religious laws, including, for meat, being sold within 48 hours after being butchered. Also a general term for the style of Jewish cuisine that meets the specific religious laws.

Kumquat A small, oval, golden-orange citrus fruit.

Ladyfingers Small sponge cakes, about three and one-half inches long, used primarily for making Charlottes. They can be formed with a pastry bag with a plain tip, in a ladyfinger pan, or with two spoons.

Lait The French term for milk.

Langouste The French term for crawfish.

Lard A cooking fat heat-rendered from pork and sometimes fuurther modified by bleaching, hydrogenation, addition of emulsifiers and antioxidants.

Larding The process of inserting lardons, or julienned strips of salt pork, into meat with a special needle to add flavor and moisture.

Lardons See Larding.

Leek An onion-like plant with a small bulb and thick stalk, used as an aromatic seasoning or vegetable.

Legumes The family of beans, peas, and lentils.

Lemon curd A cooked mixture of lemon juice, zest, sugar, butter, and egg yolks. Used as a rich, tart spreading cream or filling. Many variations exist using other citrus fruits.

Lemon pepper A blend of black pepper and dehydrated lemon. Used in salads, and on broiled meats, poultry, and seafood.

Lemongrass An aromatic grass with a thick white lemon-flavored inner core used to flavor Asian dishes.

Lentil A brown or yellow flat legume about the size of a pea used for soups, stews, and garnishes.

Liaison A binding agent composed of egg yolks and cream, used for thickening soups and sauces.

Lily buds Nutritious and sweet dried day lily buds that are often used in Chinese cuisine. Also called tiger lily bids or golden needles.

Lipids A general term used for cellular waxes, fats and fat-like substances composed of one or more fatty acids. Basic building block of glycolipids (carbohydrates), lipoproteins (proteins) phospholipids, and cholesterol.

Lipoprotein Molecule of protein-coated fat and cholesterol that serves to transport fats (cholesterol and triglycerides) throughout body. Lipoproteins are classified according to size, composition, or density. See also High Density Lipoprotein and Low Density Lipoprotein.

Low cholesterol A food item containing less than 20 mg. cholesterol per 50 gram serving.

Low Density Lipoprotein (LDL) Molecules consisting of a large amount of cholesterol within a thin protein covering that supply cells with needed cholesterol. Also responsible for depositing cholesterol on artery walls, resulting in arteriosclerosis. High levels of LDL are thus associated with an increased risk of coronary heart disease. See also Lipoprotein.

Low-fat cocoa Cocoa powder containing less than ten percent cocoa butter.

Lyonnaise potatoes Potatoes sliced and sautéed with onions.

Macadamia nut A high fat white nut with a coconut-like flavor. In Asia, it is used in savory soups and stews. In the US, it is used mostly in sweets. Also known as the Queensland.

Mace The covering of the inner shell that holds nutmeg. Used whole in pickling or ground in baked goods.

Macerate To soak a fruit in liquor or wine, which softens and flavors the fruit, while also flavoring the liquor or wine.

Mache Small, rounded dark green leaves for salads or garnishes. Best bought right before preparation. Also known as lamb's lettuce, corn salad, and field salad.

Mâitre d'Hôtel The head of the catering department; the host.

Malted milk powder A mixture of cow's milk and extracts of malted barley and wheat.

Malted milkshake A milkshake to which malted milk powder is added.

Manhattan clam chowder A soup made with quahog clams, tomatoes, onions, celery, and potatoes.

Maraschino A type of sweetened cherry or an Italian cherry cordial.

Marinade A liquid, dry rub, or a paste to add flavor and/or tenderize food. Herbs, onion and garlic are typically used for flavoring, while acidic ingredients such as lemon, wine, vinegar and yogurt are used for tenderizing.

Marinate To let food stand in a marinade before cooking.

Marjoram leaves A savory herb of the mint family, also called oregano. Used in poultry stuffings, sausage, stews, sauces, soups, veal dishes, meat dishes, potato dishes, and most Italian sauces.

Marsala Semi-dry, pale golden Italian wine from Sicily.

Marzipan A thick almond paste mainly used in cakes and pastries of the European tradition. May also be colored and sculpted into individual sweetmeats or garnishes.

Masa harina A fine pale corn flour made by cooking dried corn kernels with calcium oxide, or limes, to release the skins, then removing the skins and grinding the remaining kernels. Used mainly for tortillas and tamales.

Mascarpone Cheese An Italian cream cheese said to have originated in Lombardy in the 16th century. The name comes from the Spanish mas que bono (better than good). It has a soft and buttery consistency resembling stiffly whipped cream. Goes well as well with savory dishes as with fruit and desserts. It is found in most supermarkets and Italian grocery stores.

Medium-fat Cocoa Cocoa powder containing between ten and twenty-two percent cocoa butter.

Melba sauce A combination of puréed and strained fresh raspberries, red currant jelly, sugar, and cornstarch used to accompany Peach Melba, but also good with ice cream, fruit, pound cakes, and puddings. Created by the famous French chef Auguste Escoffier for the Australian opera singer Dame Nellie Melba.

Melba toast A thin, dry toast that usually accompanies soups and salads. Created by Auguste Escoffier for opera singer Dame Nellie Melba.

Menthe The French term for Mint.

Meringue A foam made by beating egg whites and then sugar until very stiff, shiny peaks form. Used to lighten other mixtures, cooked as a pie topping, or cooked to provide a foundation for various cakes and desserts (see Dacquoise). See also Meringue, Swiss and Meringue, Italian.

Meringue, Italian A type of meringue made by cooking sugar syrup to the firm-ball stage, beating the syrup into stiff egg whites, then whipping until cold.

Meringue, Swiss A type of meringue made by heating egg whites and sugar over simmering water, then beating until stiff and cold.

Milk chocolate A combination of chocolate liquid, extra cocoa butter, milk or cream, sweetener, and flavorings.

Milkshake Milk, ice cream, and a syrup or other flavorings mixed in a blender until the ice cream is soft enough to be sipped through a straw.

Minced Ground or chopped fine.

Mint Refreshing herb with a cool aftertaste. Used as a garnish, in Middle Eastern cooking, and lamb dishes.

Mirin A Japanese rice wine related to sake used only for cooking to add a touch of sweetness.

Mise en place Literally "put in place" in French. Refers to preparations for cooking, including setting out bowls, pots, and pans, and measuring, washing, peeling, chopping, and mincing ingredients.

Mistika An Arabic gum with a hard, crystalline texture. Usually ground before adding to a recipe. Available in most Middle Eastern grocery stores.

Mixed pickling spice A mixture of whole spices. Used for pickling and in soups and stews.

Mixed vegetable flakes Dehydrated vegetable flakes containing celery, onion, carrot, green and sweet red pepper. Used in soups, sauces and stuffings.

Mojo Cuban seasoning mix made of garlic, olive oil, and sour oranges such as Seville. Used as a dip, marinade, or sauce for vegetables and meats.

Molasses The dark brown, thick syrup of the sugar cane. Available in light, dark, unsulfured, and blackstrap forms. Also known as dark treacle.

Mole A spicy, rich Mexican sauce consisting of nuts, seeds, spices, chocolate, and peppers.

Monkfish A saltwater fish of which only the tail meat is eaten.

Mono Sodium Glutamate (MSG) A flavor enhancer made from sugar beets and wheat protein.

Monoglyceride One fatty acid molecule plus one glycerol molecule.

Monounsaturated fat A fat molecule that can hold one pair of hydrogen atoms. Found in most vegetable oils and in fish, and usually liquid at room temperature. Olive oil contains 77 percent monounsaturated fat.

Mousse A dessert consisting of either a flavored custard or a fruit puree lightened with whipped cream.

Mustard seed Seed of the mustard plant. Used ground as a seasoning for pickling, sauces, and for prepared mustard condiments.

Navarin Lamb stew with root vegetables, cut green beans, tomatoes, and peas.

Neufchatel A soft unripened cheese originally from Neufchatel-en-Bray, France, with a fat content of about 50 percent. Sold in the US as low-fat cream cheese.

Nibs The meat of the cocoa bean.

Nicoise A French term meaning from or in the style of Nice, France, characterized by the use of tomatoes, garlic, olive oil, and brown-black olives.

Noir The French term for black.

Nouilles The French term for noodles.

Nutmeg The oval, brown, wrinkly seed of the nutmeg tree. Used grated to spice a wide range of both sweet and savory dishes.

O'Brien With diced pimiento and green pepper.

Oeuf The French term for egg.

Okra A vegetable pod used mainly in gumbos, but also other soups, and served as a vegetable.

Oleic Acid A fatty acid found in almost every vegetable and animal fat. Rich sources are olive and peanut oils.

Olive oil Highly prized edible oil obtained from the pulp of olives (genus Olea europaea sativa). oil, used in both unrefined and refined states. Contains 77 percent monounsaturated fat. A prominent, healthy component of the Mediterranean diet.

Olive oil removal instructions Put the soiled fabric on a flat, towel-covered surface. Cover the stain with a thick layer of cornstarch, salt, or baking soda. Allow to sit until the dry ingredient begins to cake. Scrape off the dry ingredient with a table knife. Launder as usual, in the hottest water recommended for the fabric.

Olive oil, extra light Pure, mild flavored olive oil. Used for baking, sautéing and stir frying

Olive oil, extra virgin The finest olive oil, characterized by a rich, fruity flavor and an acidity level of less than one percent. Used in dishes when a prominent olive oil flavor is desired.

Olive oil, pure A combination of filtered olive oil and extra virgin or virgin olive oil, characterized by a full-bodied, mild flavor and an acidity level between one and three percent. Used for sautéing and stir frying, salad dressings, and pasta sauces.

Olive pomace oil An inexpensive oil extracted from olive tree and fruit debris with the aid of solvents, refined, and then blended with virgin olive oil to add flavor. Production declining due to advances in olive pressing technology.

Oloroso The Spanish term for fragrant and one of the two types of sherry, the other being fino. A dark, intensely fragrant, full-bodied sherry. Used with added sweeteners to make cream sherries.

Omelet Seasoned eggs that are beaten and sautéed. The eggs puff as they cook, and are then rolled or folded before serving.

Onion  A pungent vegetable used in various fresh and dry forms (salt, powder, minced or chopped) as a seasoning.

Oporto Portugal's sweet dessert wines (ports), named after Oporto, Portugal's second largest city, on the Douro river.

Oregano See Marjoram.

Organoleptic test Testing, especially of foods, by using sense organs to evaluate flavor, odor, appearance and even "mouth feel"

Oxidation In fats and oils, the process in which unsaturated fatty acids react with oxygen, resulting in rancidity.

Oxidized Describing wine or other food that has been in contact with air too long, causing it to darken and small stale.

Oyster sauce A bottled all-purpose Chinese seasoning made from oysters, water, salt, cornstarch, and caramel coloring.

Palm hearts Hearts of young palm trees.

Pan broiling To cook in an uncovered skillet, pouring of any fat during cooking.

Pancetta An Italian cured meat made from the belly (pancia) of the pig, the same cut used for bacon. Salted and lightly spiced, but not smoked. Available at Italian markets and delis.

Papaya A sweet tropical fruit. Contains an enzyme that is used as a meat tenderizer.

Papillote Cooked in foil or parchment paper to seal in flavor, then served and cut open at the table.

Pappadums Crisp Indian wafers made of legume flour, and sometimes also with rice flour added. Usually served with drinks or as a snack with accompaniments such as chopped onions, tomatoes, coriander, and chili.

Paprika A form of red pepper, the Hungarian version being hotter than the Spanish. The method of grinding determines the flavor. Used for flavor and coloring of seafood, egg dishes, sauces, soups, and salad dressings.

Parboiling To cook partially by boiling for a short period of time.

Parchment paper A silicone-coated paper that can withstand high heat. It is especially good to use with sugar and chocolate to avoid sticking. Can often be reused several times.

Parfait  A dessert consisting of ice cream layered with a dessert sauce, fruit, or liqueur, traditionally served in tall, narrow, footed glass. In France, a parfait usually consists of frozen whipped cream and Italian meringue or just whipped cream.

Parmesan cheese  A hard cow's milk cheese from the Italian area of Emilia-Romagna ranging in flavor from sweet to sharp. Used for grating. Asiago and Romano cheeses can be substituted for Parmesan.

Parsley A popular herb of the carrot family. Used to garnish or season stocks, soups, sauces, salads, egg, and potato dishes.

Parve (P)  Indicates that a food is kosher in that it is made without milk, meat, or any of their derivatives. Also Pareve.

Pastry Cream (Crème Patissière) A cooked mixture of egg yolks, sugar and milk thickened with flour and/or cornstarch and finished with a little vanilla and often butter. Used as a filling in cakes, cream puffs, and fruit tarts. Sometimes flavored with liqueurs, chocolate, or coffee. When flavored with almonds or macaroons, it becomes a frangipane; with the addition of gelatin and Italian meringue, it becomes crème chiboust. Lighten pastry cream by folding in one part whipped cream to two parts pastry cream.

Pastry dough The standard American dough for pies, made by cutting fat (butter, vegetable shortening, and/or lard) into flour and then moistening the mixture with water to form a dough. Salt is either dissolved in the water or added to the flour at the start. The more finely the fat is cut into the flour, the less flaky and more mealy the baked dough will be. Pâte brisée, French flaky pastry dough, uses the same proportions of ingredients, but the fat is always unsalted butter and the liquid may be water, water and egg or all egg. When well made, the pastry is flaky. Sweet dough, or pâte sucrée, is basically pâte brisée with the addition of sugar and sometimes baking powder. It is often used for small tarts where the filling is baked directly in the raw dough. Cookie dough, or pâte sablé, is a delicate dough that is usually made by beating the fat with sugar, then mixing in eggs, with the flour (often cake flour) added at the end. This dough is usually baked blind and then filled after it has cooled.

Peach Melba A dessert made with two peach halves, poached in syrup and cooled, then placed hollow side down on top of a scoop of vanilla ice cream, and topped with Melba sauce and sometimes whipped cream and sliced almonds. Created in the late 1800's by the famous French chef Escoffier for Dame Nellie Melba, a popular Australian opera singer. See also Melba sauce.

Pêche The French term for peach.

Pecorino  Italian sheep's milk cheeses, of which Romano is the best known. Used for grating.

Pepper A widely used seasoning ground from the pepper berry. Black pepper is ground from the immature berries. White pepper is ground from the mature berries with the hull removed. Also used whole in pickling.

Pesto An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses. Also used to describe many variations including different nut based pestos, different herb based pestos, sun-dried tomato pesto, and black olive pesto. Pesto tastes great with pasta, pizza, bread, meats, risottos, or stirred into soups.

Pesto, low fat recipe Combine two tablespoons olive oil, one tablespoon nonfat plain yogurt, two teaspoons lemon juice, one-quarter cup Parmesan cheese, one tablespoon grated pine nuts, three garlic cloves, and one cup fresh basil leaves, firmly packed. Blend all ingredients in a blender until almost smooth.

Petit The French term for small.

Petits fours Small fancy baked goods. Petits fours secs are delicate cookies often sandwiched with preserves, ganache or praline paste. Petits fours glacés are tiny iced cakes sandwiched with preserves, ganache, or buttercream and delicately decorated. Petits fours frais are miniature pastries like fruit tarts or eclairs that are filled either with pastry cream or buttercream.

Philadelphia ice cream An ice cream made without eggs, using various combinations of milk, cream, sugar, and flavorings like fruit. Grainier in texture than custard-based ice cream. Also called uncooked ice cream.

Phyllo dough Middle-Eastern, tissue-thin pastry sheets, similar to strudel dough. Used for appetizers such as spanikopita and desserts such as baklava. Sheets of phyllo are brushed with melted butter, layered, and filled before baking. Increasingly available in the freezer section of supermarkets.

Pickapeppa sauce A sweet and sour hot pepper sauce from Jamaica.

Pico de gallo A coarse uncooked tomato salsa that means rooster's beak in Spanish. In Jalisco, Mexico, the same term refers to a relish of oranges.

Pimiento Ripe fleshy fruit of a sweet red pepper plant. Used as a garnish and mild flavor in salads, soups, or entrées.

Pine nuts The off-white fatty seed of the stone pine. Used often in Italian, Spanish, and Middle-Eastern cooking. Also known as pignolias or pinon.

Pizzelles Thin decorative Italian wafer cookies that are made in an iron similar to a waffle iron. They may be served flat or rolled into ice cream cones.

Plantain A starchy, larger relative of the banana. Used fried, or boiled and mashed, in South American, African, and West Indian cuisines.

Polenta A coarse yellow cornmeal that is a staple of Northern Italy. Steamed and served hot with various toppings, or molded, then cut into squares and fried or grilled.

Polyunsaturated fat A fat molecule that can hold two or more pairs of hydrogen atoms. Found in most vegetable oils, and usually liquid at room temperature.

Pomegranate molasses A Middle-Eastern bottled condiment made from yellow sour pomegranates cooked with sugar. Used to add a tangy flavor to savory dishes. Also called pomegranate syrup.

Poppy seed  Very small black seeds of the poppy plant. Used in baking breads, rolls, cakes, and cookies, and as a garnish for noodles.

Porcini Mushrooms Dried Cepes mushrooms. Usually re-hydrated before use by soaking in boiling water. Available in most Italian markets.

Portobello Mushroom A full-grown cremini mushroom, which is related to the standard button mushroom, easily measuring 6 inches in diameter with an open, flat cap. The name was developed as part of a marketing campaign in the 1980's. Used grilled or roasted to provide an earthy meaty flavor in sandwiches, salads, or alone. Available in most grocery stores. Also called Portobella.

Poultry seasoning A mixture of spices and herbs such as sage, thyme, celery salt, and savory. Used in poultry, pork, and fish dishes or stuffings.

Pound cake The ultimate butter cake, so named after the traditional proportions of its ingredients — one pound each of butter, sugar, eggs and flour. Baking powder is now sometimes also added.

Praline paste (Praliné) A mixture of skinned hazelnuts (or hazelnuts and almonds) and hot caramel, which is first hardened and then pulverized until creamy. A perfectly smooth praline paste is difficult to make at home, but available in specialty food shops.

Preservative Ingredient used to maintain product quality and freshness, by delaying or preventing spoilage and/or undesirable changes in color, flavor or texture.

Proscuitto The Italian word for ham, used to describe an Italian style of raw ham. Proscuitto di Parma and Proscuitto di San Daniele are especially noteworthy.

Puff pastry (Millefeuille) The multilayered buttery pastry used in Napoleons and palmiers. The characteristically thin, crisp, flaky layers are formed by repeated "turns" of spreading butter onto an oblong piece of dough, folding the dough like a letter, and rolling it out again. Classic puff pastry is turned six times, creating over 1,000 layers of dough; millefeuille means 1,000 layers in French. Well-made puff pastry rises to five times its original volume during baking. As it bakes, the water in the dough converts to steam, filling the places previously occupied by the butter, which has already melted and been absorbed by the dough. Available ready-made in many grocery stores.

Pumpkin pie spice A mixture of ground spices including cloves, cinnamon, ginger, and nutmeg.

Quahog A large Atlantic Coast clam.

Quenelle An oval poached dumpling usually made with veal or chicken.

Quiche A pie made of egg custard, cheese, and sometimes ham or vegetables.

Quinoa An ancient pearl-like grain from the Andes, rich in protein, lysine, calcium, and iron. Cooked like rice but requires less time and expands to four times its original volume. Delicate flavor similar to couscous. Used as a main dish, side dish, or addition to soups, salads or puddings. Available in most health food stores.

Ragout A stew made from poultry, game, fish, or vegetables, thickened liquid, and seasonings. Ragouts may be brown or white. For a brown ragout, the meat is first browned in fat, then sprinkled with flour, cooked a little, and finally moistened with clear stock or water. For a white ragout, the meat is cooked until firm, but not colored, then sprinkled with flour and diluted with stock.

Raisin A dried grape.

Ramekin A small, shallow dish for baking and serving.

Rancidity Off-flavor in fats, or in food products containing fats, caused by oxidation.

Rasher A thin slice of bacon, or a portion consisting of three slices of bacon.

Raw sugar A minimally-processed light-brown sugar resembling coffee crystals. Often used for sprinkling because it is harder to dissolve than standard granulated sugar.

Red pepper Whole, ground, or crushed hot red peppers.

Refine To remove impurities, color, or strong flavor. In olive oil processing, involves the removal of free fatty acids and other flavor components,

Ricotta A soft, unripened Italian cheese made as the by-product of the whey of other cheeses. Slightly sweet and grainy. Used often in Italian sweets (such as Cassata alla Sicilian) and as a pasta filling.

Ricotta salata A lightly salted sheep's milk cheese from Sicily that has been pressed and dried.

Riddling An important step in removing sediment from Champagne. Bottles are placed in racks and then turned by hand or machine over weeks or months until upside down and the sediment has settled on top of the corks.

Rock salt A large crystal form of salt that is mixed with cracked ice to freeze ice cream.

Rose water An aromatic liquid made by distilling rose petals. Used often in Middle-Eastern pastries. Available in many Middle-Eastern groceries.

Rosemary A flowering, aromatic shrub belonging to the mint family. Leaves are used fresh or dried in stuffings and roasted dishes of lamb, pork, beef, poultry, and wild game.

Royal icing A mixture of confectioners' sugar and egg whites that dries hard. The traditional icing for English wedding cake and is often used to make filigree designs.

Sabayon A frothy custard of egg yolk, sugar, and wine made by whisking the ingredients over simmering water. Served warm as a dessert or sauce.

Saccharin A sugar substitute without nutritive value made from coal tar.

Sachet bag A cloth bag filled with select herbs used to season soups or stocks.

Saffron The dried stigma of a species of the purple crocus flower. Used in Spanish and Italian foods for mild flavor and yellow coloring.

Sahlab An extract from the tubers of orchids. Used as a thickening agent. Available in most Middle-Eastern markets, but quite expensive; cornstarch may be used as a substitute.

Salamander A small broiler used to brown or gratin foods.

Savarin A yeast dough cake similar to a baba, but without the currants. Baked in large or small ring molds, soaked with a syrup usually flavored with rum or kirsch and then painted with a fruit glaze. The center of the ring is filled with whipped cream or pastry cream, and sometimes also fresh or poached fruit.

Savory A balsam-like herb. Used in fish and poultry dishes.

Scallion A bulb-less, white onion with hollow green sprouts. Used to infuse dishes with a mild onion taste. Also known as green onion.

Scotch Bonnet chile One of the hottest peppers in the world, about 30-50 times hotter than a jalapeno. Resembles a walnut in shape and size, and may range in color from green to orange. Careful handling when preparing, including the use of gloves, is necessary to avoid burning the skin.

Seafood seasoning A blend of pungent spices and savory herbs. Used in seafood and fish sauces and dishes.

Seasoned pepper A mixture of black pepper, other spices, and sweet pepper flakes. An alternative to plain black pepper.

Seasoned salt A mixture of salt, herbs, and spices. An alternative to plain salt, usually lower in sodium.

Semisweet chocolate See Bittersweet chocolate.

Serrano chile A hot chile pepper that is smaller and thinner than a jalapeno, but similarly hot.

Sesame seed Tiny, shiny, creamy white seeds with a nut-like flavor. Used in baking on breads and rolls, and in seed and oil form in Asian cooking.

Shallots A type of small, pungent onion. Used to flavor a wide range of savory dishes; great in vinaigrettes. Available fresh or freeze-dried in most grocery stores.

Sherbet A smooth frozen ice flavored with fruit and sugar or with a mixture of fruit, sugar, and milk or cream.

Shiitake A strongly-flavored mushroom used in both fresh and dried forms. Also called Chinese, black or oriental mushroom in its dried form.

Shortening Cooking fat made by hydrogenation of vegetable oil, or by combination of meat fat and vegetable oil. Name refers to the important function of fats in baked goods — that of shortening strands of gluten formed from flour in batters and doughs to increase tenderness.

Shrimp spice Mixture of whole spices, such as bay leaves, peppercorns, mustard seed, and crushed red peppers. Added to the stock or water for cooking seafood or fish.

Smoke point Temperature at which heated oil smokes. Varies with the content of free fatty acids and other volatile compounds the in oil. A high smoke point is desirable, especially when using oil for frying.

Soba A dark brown buckwheat noodle used in Northern Japanese cooking. Available in most grocery stores.

Sorbet A smooth frozen ice made with flavored liquids, either sweet or savory. Unlike sherbet, it never contains dairy products.

Sorrel Bright green herb with a lemony flavor. Used in soups, or added to salads in place of vinegar or lemon juice.

Soy sauce A brown, salty liquid made from soy beans. Used in many oriental dishes.

Sponge cake A type of cake that is leavened by beating air into whole eggs and sugar, or by beating the sugar with the yolks and whites separately. Typically low in fat, even when they contain butter, and often split into layers, moistened with a flavored sugar syrup, and filled.

Spoom A fruit or wine-based ice to which Italian meringue is added when the ice is halfway frozen. Traditionally served in a stemmed glass.

Spread A low-fat alternative to butter or margarine, usually made from vegetable oils that are hydrogenated to the desired consistency. Other ingredients are added to provide flavor, texture, and color.

Squab A young, domesticated pigeon with dark meat. The bird is usually about four weeks old and weighs one pound or less. Often served rare.

Stability In describing fats, resistance to deterioration.

Strudel dough A traditional, rich Viennese dough stretched to a large tissue-thin sheet before being filled to make a strudel. Available in specialty markets or by mail-order. Phyllo dough can be substituted to make small strudels.

Sugar syrup When equal amounts of sugar and water are mixed in a solution and brought to a boil, it forms a simple syrup. As the syrup boils, the sugar becomes more concentrated and the syrup more dense. The various stages of the cooked sugar solution can be measured with a candy thermometer. Beyond simple syrup, which is used to moisten cakes, more advanced stages of cooked sugar solution are used for fondant, buttercream, boiled icing, and Italian meringue. Sugar cooked to between 320 and 350 degrees Fahrenheit becomes caramel, which is used for glazing and making spun sugar, caramel cages, and praline paste.

Sumac A Middle-Eastern spice made from the grated skin of a dark berry. It has a slightly acidic, astringent flavor.

Sundae A dessert of ice cream with toppings, which may include flavored syrup, dessert sauce, nuts, whipped cream, and fruit. Originated in Massachusetts in response to a law prohibiting the sale of all soft beverages on Sunday. An enterprising soda jerk combined all the ingredients of an ice cream soda, except the soda, to make a law-abiding treat to eat on Sunday.

Superfine sugar Pulverized granulated sugar. Can be made at home in a blender, or bought ready-made. Also called Caster sugar.

Sweet chocolate A chocolate similar to semisweet chocolate, but with more sugar and less chocolate liquor added. Available in most grocery stores. Can be substituted for semisweet in recipes for greater sweetness without a significant change in texture.

Tabasco Trade name for a hot Mexican pepper condiment. The peppers are salted and cured for three years, then blended with vinegar and strained. Used in soups, sauces, salad dressings, and marinades, and by the fearless as a substitute for ketchup.

Tahini An oily paste made from ground sesame seeds. A sweetened dark variety also exists. Available in health food stores and the ethnic section of most grocery stores.

Tamarind paste A vitamin-rich, tangy, prune-like pulp from the pods of a tropical Asian tree. Used as a flavoring in curries and chutneys, drinks, jams, and sorbet.

Tarragon An aromatic herb with a tangy taste. Used in Bearnaise sauce, and egg, seafood, and poultry dishes.

Tart A shallow, straight-sided pie, usually with only a bottom crust. Baked in a pan with a removable bottom, in a flan form, or free-form on a sheet.

Thyme A rich-flavored herb. Used in seafood chowders, sauces, stocks, and meat dishes.

Toasting nuts Brings the nut oils to the surface, to enhance flavor. Useful in low-fat cooking, to provide nut flavor in smaller portions. Also facilitates removal of nut skins. To toast nuts, preheat the oven to 350 degrees Fahrenheit, spread the nuts in a single layer on an ungreased cookie sheet, and bake for six minutes. To remove the skins, immediately wrap the toasted nuts in a kitchen towel, let them steam for five minutes, then roll them in the towel until the skins rub off.

Tofu A soybean curd that comes in white cheese-like squares packed in water. May be soft, firm, or extra-firm. Used in many Asian and vegetarian recipes. Available in most grocery stores.

Tomatillos Small, green tomatoes. Enclosed in a paper-like husk that is removed before cooking. Adds acidic flavor to sauces.

Torte The Eastern European name for a cake. Plural is torten.

Tortillas Mexican pancakes that are made of either flour, or masa harina. Used as an excellent foundation for all sorts of fillings.

Toss To mix with a rising and falling action, as for pizza crust.

Triglyceride Three fatty acid molecules plus one glycerol molecule.

Tripe The edible lining of beef stomach.

Truss To bind poultry for roasting with string or skewers.

Turmeric A dried and ground bright yellow rhizome of a root plant of the ginger family. Used to spice and color dishes, mainly in Indian and Southeast Asian curries. Also used in yellow food coloring.

Unsaturated fat A type of fat that is liquid at room temperature.

Unsweetened chocolate Chocolate with no added sugar. Generally composed of 55percent cocoa butter and 45 percent chocolate mass from the bean. Also called baking chocolate.

Velouté A sauce made with veal stock, cream, and tightened with a white roux.

Vert The French term for green.

Very low density lipoprotein (VLDL) Molecules consisting of a large amount of triglycerides and some cholesterol within a very thin protein covering that supply cells with triglycerides. See also Lipoprotein.

Viande The French term for meat.

Vichyssoise Traditionally, a cold potato and leek soup thickened with cream and garnished with chives. Now may also refer to many other tuber-based soups.

Vitamin E A fat-soluble vitamin like A, D and K; vitamin C and B-vitamins are water-soluble. Functions in body as an antioxidant to protect cell membranes, especially in the lungs, where cells receive maximum exposure to oxygen. A natural component of olive oil.

Volatile matter Substance that vaporizes, or passes off by evaporation. For fats and oils, volatile compounds are released when fat or oil is heated.

Waldorf salad A salad of apples, celery, nuts, whipped cream, and mayonnaise, served on a bed of lettuce.

Walnut A nut native to Asia. Walnuts grow inside green pods which turn brown and wood-like when they dry.

Walnut oil The nutty-flavored oil extracted from the walnut. Used for cooking or drizzling on greens, pasta, and vegetables.

Wasabi A pungent green paste made from a rhizome of the watercress family. Also called Japanese horseradish.

Water bath See Bain Marie.

Whisk A mixing tool designed so its many strands of looped wire make it effective for beating. Also, to beat with a whisk until well mixed.

White chocolate A confection containing no chocolate, but with a similar consistency. Made from cocoa butter, blended with milk and sugar. Used for both eating and cooking.

Winterization Slow chilling of oil followed by filtration.

Worcestershire Sauce A spicy sauce typically composed of water, vinegar, molasses, corn syrup, anchovies, spices and flavorings. Used for marinating meats, and, sparingly, flavoring sauces. Available in most grocery stores. Lea & Perrins is a notable brand.

Ximenia A small plant found in hot climates that bears a fruit known as the mountain plum or wild lime.

Yeast A live culture leavening agent used in doughs and batters. Usually available in a dry, bead-like form that can be compressed into cakes, although sometimes available in a fresh form. Requires activation within the range of 110 degrees Fahrenheit to 115 degrees Fahrenheit (the temperature of a comfortable bath). Lower temperatures do not activate it, higher ones kill it.

Yogurt cheese Yogurt that has been strained through cheesecloth to reduce water content, forming a soft cheese. Used as a low-fat alternative in baking or for cream cheese.

Yorkshire pudding A light brioche-like custard made of flour, eggs, salt, and milk that is baked with standing rib roast (prime rib).

Zaatar A mixture of savory, thyme, sumac, and sesame seeds. Available prepared in most Middle-Eastern groceries. The quality of zaatar varies widely.

Zabaglione An Italian custard-like dessert made of egg yolks, sugar, and, traditionally. Marsala wine.