Glossary of Cooking Terms
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The instruction to 'adjust seasoning' in a recipe means to taste the food and then to add salt and pepper, as desired or necessary, according to taste.
Often exact quantities for salt are not given because a salt-added ingredient (chicken bouillon, for example) may or may nor have been used, and because individual tastes regarding food salinity vary considerably, as they do also in the desired amount of pepper in a food.
A term used to describe a cheese that has been ripened for several weeks, months, or even years, in contrast to a fresh cheese, such as ricotta, cottage cheese, or bocconcini.
Aging cheeses reduces the moisture content, and thus concomitantly increases the fat percentage. It also hardens the cheese, develops flavour, and, because the cheese loses weight and has to be stored, incurs extra expense for the manufacturer, tends to be more expensive. Parmesan is a good example of all these factors.
Aging cheeses reduces the moisture content, and thus concomitantly increases the fat percentage. It also hardens the cheese, develops flavour, and, because the cheese loses weight and has to be stored, incurs extra expense for the manufacturer, tends to be more expensive. Parmesan is a good example of all these factors.
A mayonnaise variation made with olive oil and (lots of) garlic. Often used an accompaniment for fresh vegetables (crudites).
To be authentic, aioli should be made in a mortar and pestle. For greater convenience but less authenticity you may add fresh garlic to your favourite blender-made mayonnaise.
From the Italian meaning (firm) to the teeth. Foods, usually vegetables or pasta, cooked to the point where they are still firm to the bite.
Not a mixture of spices, but one spice that, some say, tastes of a combination of cloves, black pepper, nutmeg, and cinnamon. Very prevalent in Jamaican cuisine.
Use regular duty foil for wrapping and covering food, and heavy duty for lining baking pans and grills.
Do not use for acidic foods like tomatoes; the acid will react with the foil.
Do not use for freezing; aluminum foil punctures too easily, and, being opaque, it makes food identification a big problem after a few months in the freezer.
Do not use in a microwave unless in small amounts and not touching the walls.
Do not use for acidic foods like tomatoes; the acid will react with the foil.
Do not use for freezing; aluminum foil punctures too easily, and, being opaque, it makes food identification a big problem after a few months in the freezer.
Do not use in a microwave unless in small amounts and not touching the walls.
Literally 'before the meal', this Italian term refers to a selection of appetizers served before the main meal gets under way. These may include such items as prosciutto, olives, pickled vegetables, marinated seafood, and so on.
Foods cooked with a brown, crispy crust on top. Usually made by adding a top layer of cheese or breadcrumbs mixed with melted butter, which is then broiled.
1 tbsp (15 mL) butter, 2 tsp (10 mL) onion finely minced, 2 tbsp (25 mL) flour, 1 1/2 cups (375 mL) milk, scalded, 1/8 tbsp (1mL) salt, 1/8 tbsp (1mL) ground white pepper, pinch of nutmeg. In a saucepan melt the butter and cook onion over very low heat until soft. Stir in the flour and cook the roux until it is foamy and is just beginning to colour. Add the milk, whisking constantly, until the mixture is thick and smooth. Stir in remaining ingredients and simmer sauce over very low heat for about 20 minutes or until sauce is reduced to 1 cup (250 mL). Strain sauce before using
Also called mini vegetables. Very small vegetables, often with very little flavour, but appreciated for their cute appearance, if for nothing else. Briefly popular at the height of nouvelle cuisine.
Pork belly that has been cured and (usually) smoked.
A process that consists of adding boiling water to a receptacle and placing inside it a smaller receptacle containing the food to be cooked or heated.
In food-service a bain-marie is used to keep foods hot. Its other function is to cook items such as crème caramel or patés an ambient temperature that does not exceed 100°C.
A French term that describes poultry or meat that has been stuffed, rolled, and tied, and subsequently poached or braised, and served hot or cold. A technique that is now rare to the point of obscurity.
A wine vinegar that in some instances is aged for up to 25 years. One of the best balsamic vinegars is produced in Modena, Italy
To place or tie slices of pork back-fat over low-fat meats as a natural basting medium
To moisten foods while they cook with fat, pan drippings, or other liquids to prevent food becoming dry and to add flavour.
Sprouts from soya (the most common) or mung beans. Used widely in stir-fries and salads. Essential to wash sprouts before consumption.
A blend of equal quantities of butter and flour, used to thicken sauces; an uncooked roux.
A creamy, smooth soup, especially made from Lobster (Bisque D'homard). Nowadays liberally applied to any puréed soup (ex: tomato bisque).
To immerse vegetables briefly in boiling water. The purpose of blanching is to arrest enzymatic action, important in commercial freezing of vegetables, and to set, or enhance colour.
After blanching, the vegetables need to be just re-heated before serving.
After blanching, the vegetables need to be just re-heated before serving.
A dish where white meat, poultry or veal, is served with a white sauce. Although not traditional, pork can be prepared this way.
Very closely related to 'fricassée'.
Very closely related to 'fricassée'.
Not a pudding, but a sausage made from pig's blood, cereal and fat. Blood pudding tastes at lot better than it sounds. In France: boudin noir. Prepared by frying.
Fresh mozzarella that has not been aged. The best, stored in brine and rinsed before eating, is called di buffalo and is made using water buffalo milk
The liquid in which vegetables, meat, or bones, or a combination of these ingredients, have been simmered. Synonymous with the term 'stock' and very closely related to 'consommé.
Bouillons are used as a base for soups and sauces, or to add flavour to any dish where adding water would be too insipid.
Bouillons are used as a base for soups and sauces, or to add flavour to any dish where adding water would be too insipid.
A mixture of herbs; usually consists of parsley stems, a celery stalk, a bay leaf and a sprig of thyme tied up with string. Thus the herbs can be removed and discarded easily before serving.
It is used to flavour stocks, stews, and soups.
It is used to flavour stocks, stews, and soups.
To cook covered in a small quantity of liquid, usually after preliminary browning
A coating of breadcrumbs or cornmeal (or other dry granular foodstuff) adhered to food which is then pan- or deep-fried. A preliminary coating of flour and then egg wash is often used to enhance adherence. This method helps to preserve interior moisture, enhance appearance and texture, and, particularly in commercial processing, adds weight to the final product.
A salt solution, sometimes flavoured, into which meat is placed to increase moisture and flavour throughout the meat mass. Brines can also include curing salts. Brining is an efficient method to add moisture and flavour to low-fat meats (pork, turkey, and chicken).
Brines are used extensively for processing pork to make ham, peameal bacon, and cottage rolls, among others.
Brines are used extensively for processing pork to make ham, peameal bacon, and cottage rolls, among others.
To cook with radiant heat, usually from above
Any long-simmered liquid with meat, vegetables, or both. The term is usually applied to the liquid only (as in canned broths), but it can also describe both liquids and solids (as in Sctoch Broth, a soup). 'Bouillon' and 'stock' are very closely related terms.
A foundation sauce made with a brown roux (flour and butter cooked until brown), brown stock (from roasted veal or beef bones), fresh tomatoes, mushroom parings, mirepoix of carrots, onion, thyme, and bay leaves.
At least, that's the official version. In practice a brown sauce is any savoury sauce that happens to be be brown and tastes vaguely of beef.
At least, that's the official version. In practice a brown sauce is any savoury sauce that happens to be be brown and tastes vaguely of beef.
In relation to meats, a complex chemical reaction that occurs when a meat suface is exposed to high heat. Browning improves, or changes, flavour and appearance. Contrary to popular opinion, browning does not seal in juices.
Confusion reigns on the questions of both pronunciation (broo-sket-ta) and ingredients. In the place of origin, Tuscany, bruschetta is a piece of toasted bread, rubbed with garlic, and finished with the best olive oil available and some coarse salt. Some North American interpretations, invariably with bits of tomato, now aspire to an almost pizza-like nature.
(Pork) the shoulder portion that lies adjacent to the loin and above the picnic. Also called the blade portion.
To cut through partially and open out a piece of meat or fish to increase surface area.
The amount of energy contained in food. Strictly speaking, one calorie is the amount of heat required to raise the temperature of one gram of water by one degree Celsius. Today the term Calorie (with a capital C), a thousand calories, is the common unit of measurement.
Due to this ambiguity confusion is rampant.
Per gram, protein and carbohydrates supply four Calories, fats and oils nine.
Calories are important not only in terms of energy going in, but also of energy being expended. If the amount of calories being consumed (as food) exceeds that of calories being burnt off (by physical activity) then weight-gain is a foregone conclusion.
Due to this ambiguity confusion is rampant.
Per gram, protein and carbohydrates supply four Calories, fats and oils nine.
Calories are important not only in terms of energy going in, but also of energy being expended. If the amount of calories being consumed (as food) exceeds that of calories being burnt off (by physical activity) then weight-gain is a foregone conclusion.
A fully cooked, cured and smoked boneless pork loin. Often confused with Peameal bacon, which is a sweet-pickled loin with a cornmeal coating.
This confusion is compounded by the fact that neither Canadian nor Peameal bacon is bacon in the accepted meaning of the word.
This confusion is compounded by the fact that neither Canadian nor Peameal bacon is bacon in the accepted meaning of the word.
A pork roast derived from the boneless shoulder butt; the continuation of the loin muscle, with the blade bone and two superior muscles removed.
A superlative and under-appreciated cut which, due to a relatively high fat content, will be moist and succulent even when over-cooked. In Europe this cut is referred to as the collar butt.
A superlative and under-appreciated cut which, due to a relatively high fat content, will be moist and succulent even when over-cooked. In Europe this cut is referred to as the collar butt.
To cook sugar to a point where it turns a golden brown, and changes flavour. Fruits can be caramelized, but the browning of a meat surface is due to a different chemical reaction that affects the protein structure.
One of the major food groups by chemical composition, the other two being fats and protein.
Carbohydrates are compounds made of carbon, hydrogen, and oxygen; the majority are either sugars (simple carbohydrates) or starches (complex carbohydrates). Dietary fibre is composed of complex carbohydrates.
Carbohydrates have attracted a lot of publicity recently due to the popularity of low-carbohydrate and high-protein diets (Atkins, the 'Zone', and others). Nutritionists caution that the long-term effects of such diets are unknown, and they fear that an undue increase in saturated fat consumption may result.
Carbohydrates are compounds made of carbon, hydrogen, and oxygen; the majority are either sugars (simple carbohydrates) or starches (complex carbohydrates). Dietary fibre is composed of complex carbohydrates.
Carbohydrates have attracted a lot of publicity recently due to the popularity of low-carbohydrate and high-protein diets (Atkins, the 'Zone', and others). Nutritionists caution that the long-term effects of such diets are unknown, and they fear that an undue increase in saturated fat consumption may result.
Cleaned hog, and other species' intestines, or collagen tubing, used for making sausages
Literally 'cooked meat' from the French 'char cuit'. Today it refers almost exclusively to cooked or processed pork sold by a charcutier; it includes items such as ham, sausages, terrines, and so on.
Leaf vegetables or herbs (typically spinach, lettuce and sorrel) cut into thin, long strips and used either raw in a salad or for a garnish, or lightly cooked in butter.
The small intestines of freshly-slaughtered pigs. Very popular in Southern US cuisine. Chiitterlings are thoroughly cleaned and then simmered until tender. They can be added to soups and stews, or used as sausage casings.
A fatty alcohol present in foods of animal origin. No plant-derived food contains cholesterol.
Cholesterol is essential for a host of biological functions. The body routinely manufactures cholesterol, especially if deprived of a dietary source.
A high serum (blood) level is one of many risk factors for heart disease. High blood cholesterol is usually caused by a high staurated-fat intake, among others.
Cholesterol is essential for a host of biological functions. The body routinely manufactures cholesterol, especially if deprived of a dietary source.
A high serum (blood) level is one of many risk factors for heart disease. High blood cholesterol is usually caused by a high staurated-fat intake, among others.
A spicy side-dish used to add piquancy. The word is now almost a synonym for Pickle.
In N America and Britain chutneys are usually sweet, spicy, and made from vegetables. In their country of origin, India, they are more often sharp and sour, and can be made from an enormous range of ingredients, notably lime and mango.
In N America and Britain chutneys are usually sweet, spicy, and made from vegetables. In their country of origin, India, they are more often sharp and sour, and can be made from an enormous range of ingredients, notably lime and mango.
Milk obtained by pressing the pulp of the coconut. It is available frozen or in cans. Avoid boiling coconut milk as it will separate.
A thin white indigestible membrane that hold muscle fibres together in bundles; dissolves when cooked
A stock (or broth, or bouillon) that has been clarified. This is achieved by the addition of egg whites to the cold stock and then brought to a simmer; the cooked egg whites, having absorbed the impurities in the stock, are strained off and discarded.
A 'double' consommé is one that has been reduced by half, thus its flavour has been doubled (in theory, anyway).
A 'double' consommé is one that has been reduced by half, thus its flavour has been doubled (in theory, anyway).
A white powder made from ground maize. As it contains no gluten and has no discernable flavour it is widely used as a thickening agent. Its main drawback is that it makes clear liquids cloudy. Rice, potato, and arrowroot flours all have the same properties to greater or lesser extent.
The same cut as the Rib-end Roast, Bone-in, except that a longitudinal cut is made through the rib portion to within about 1/2 inch of the distal surface, and butterflied open.
A poaching liquid used principally for fish; it contains seasonings (onions, carrots, herbs, spices, etc.), and usually an acid: vinegar or lemon juice.
An enclosed vessel that is used to cook food at low temperatures using the 'slow cooker' technique. The chief advantage being that, once all the ingredients are assembled in the pot, it can be turned on (this appliance runs on electricity) and left to complete the cooking process over several hours without supervision.
The transfer of pathogens (disease-causing agents) to food from an exterior source; the main cause of food-born illness in the home. An example would be to use a chopping board for fish, and then, without an intervening wash, for a salad item. Bacteria from the fish contaminates the salad, through the agency of the chopping board.
To cut (food) in to 1/2 inch cubes. Compare 'dice', 'mince', and 'mirepoix'.
To preserve a food by salting, smoking, and/or drying. Pork may be salt cured in a brine (a salt solution), often with added sugar (this is called sweet pickling); this gives us peameal bacon and cootage rolls. Other pork items are also smoked, resulting in bacon and various hams. Some pork items are salt cured and dried, as for pancetta and prosciutto.
A rather confusing term that usually means a boneless slice of meat, but this can vary according the user. Cutlests are generally thicker than a schnitzel or scaloppini slices.
See 'pinch'.
A process that consists of recovering the caramelized cooking juices by adding a liquid.
In practice, using wine, stock, or just water to a pan that has been used to cook meat; the brown bits in the pan which contain flavour and colour dissolve in the liquid, which is then used to make the sauce for the meat.
In practice, using wine, stock, or just water to a pan that has been used to cook meat; the brown bits in the pan which contain flavour and colour dissolve in the liquid, which is then used to make the sauce for the meat.
Describes an item that has been mechanically tenderized by using a specialized machine which consists of two meshed rollers with sharp cutting blades in order to break up connective tissue in tougher cuts.
This term is more often used in food-processing; in the home it would be termed tenderizing and is usually accomplished by pounding with a meat mallet.
This term is more often used in food-processing; in the home it would be termed tenderizing and is usually accomplished by pounding with a meat mallet.
A brown veal stock reduced to half its original quantity and lightly thickened. Used as a base for a host of other sauces.
Not as popular as it once was because demi-glace takes a couple of days to make, the veal bones used to make it are hard to get hold of, and this sort of sauce is no longer fashionable.
Now restricted almost exclusively to hotels and restaurants.
Not as popular as it once was because demi-glace takes a couple of days to make, the veal bones used to make it are hard to get hold of, and this sort of sauce is no longer fashionable.
Now restricted almost exclusively to hotels and restaurants.
Meat, poultry, or other food seasoned with mustard, cayenne pepper, or other spicy ingredients. Devilled Eggs is the only common contemporary example although Devilled Ham is occasionally made.
A highly seasoned tomato sauce (commercial barbecue sauce).
To cut (usually vegetables) in to cubes about 1/8 inch square. A 'mirepoix' is a mixture of specific diced vegetables and herbs.
Coating a food item in flour. The item is then pan-fried; the flour coating adds a pleasant crispness and taste.
Dredging is also the preliminary stage in the breading process.
Dredging is also the preliminary stage in the breading process.
To cook an item without the use of moisture, as in roasting or grilling.
A term applied to a large range of items; dumplings are made from a dough, which may be filled or not; it is then simmered, steamed, or boiled. Virtually every cuisine in the world has an example in one form or the other.
Pig's ears may not strike one as having culinary possibilities, but they do feature in many rustic dishes, and can be delicious when cooked with skill.
A type of connective tissue that does not dissolve when cooked. 'Gristle' is the popular term.
Milder than common varieties of garlic, elephant garlic, as may be deduced from its name, has larger cloves; one head can weigh up to one lb. It can be used as ordinary garlic or baked as a vegetable
A difficult and rather technical term. An emulsion is a mixture of two unmixable liquids like oil and water.
This may sound like nonsense, but what is happening is that one of the liquids forms tiny droplets in the other liquid, and the result is something that generally bears little resemblance to either original liquid.
Examples of emulsions: milk, butter, mayonnaise, beurre-blanc sauce and hot dogs.
This may sound like nonsense, but what is happening is that one of the liquids forms tiny droplets in the other liquid, and the result is something that generally bears little resemblance to either original liquid.
Examples of emulsions: milk, butter, mayonnaise, beurre-blanc sauce and hot dogs.
Fat is indispensable both in the kitchen and in the body. In the body problems arise only when there is too much fat, or of the wrong type. The terms 'fat' and 'oil' in this context are synonymous.
In the kitchen, fat is used for frying, marinating, and for adding flavour, texture, and tenderness.
There are two major categories of fat and oil: vegetable (olive, peanut, grape seed, palm, sunflower, margarine, and so on), and animal (lard, suet, butter, etc.)
Fat provides energy: one gram of fat provides more than twice the amount of calories than one gram of protein or carbohydrate.
Fats are either saturated or unsaturated; unsaturated fats are either monounsaturated or polyunsaturated. Saturated fats are solid at room temperature. The unsaturated fats are either neutral or beneficial in their physiological effects.
Trans fats are created by the hydrogenation of unsaturated fats to make them stable and solid at room temperature. These are though to be deleterious to health. They do not normally occur naturally. Margarine and vegetable shortening are hydrogenated oils that may or may not contain trans-fatty acids.
Omega-3 fats are a subset of polyunsaturated oils that are especially beneficial; they are found in flax-seed and in fish tissues.
Most fats are varying mixtures of saturated, monounsaturated, and polyunsaturated fatty acids.
Saturated fats (butter, lard, margarine) should be stored wrapped and refrigerated for up to two weeks. Most other oils can be kept unrefrigerated for up to three months. Olive oil, and oils with a high proportion of monounsaturates should be refrigerated if kept longer than a few weeks.
In the kitchen, fat is used for frying, marinating, and for adding flavour, texture, and tenderness.
There are two major categories of fat and oil: vegetable (olive, peanut, grape seed, palm, sunflower, margarine, and so on), and animal (lard, suet, butter, etc.)
Fat provides energy: one gram of fat provides more than twice the amount of calories than one gram of protein or carbohydrate.
Fats are either saturated or unsaturated; unsaturated fats are either monounsaturated or polyunsaturated. Saturated fats are solid at room temperature. The unsaturated fats are either neutral or beneficial in their physiological effects.
Trans fats are created by the hydrogenation of unsaturated fats to make them stable and solid at room temperature. These are though to be deleterious to health. They do not normally occur naturally. Margarine and vegetable shortening are hydrogenated oils that may or may not contain trans-fatty acids.
Omega-3 fats are a subset of polyunsaturated oils that are especially beneficial; they are found in flax-seed and in fish tissues.
Most fats are varying mixtures of saturated, monounsaturated, and polyunsaturated fatty acids.
Saturated fats (butter, lard, margarine) should be stored wrapped and refrigerated for up to two weeks. Most other oils can be kept unrefrigerated for up to three months. Olive oil, and oils with a high proportion of monounsaturates should be refrigerated if kept longer than a few weeks.
A process that consists of burning off the alcohol in a wine or other alcohol beverage by heating the liquor and the careful application of a lighted match.
It is disputed whether this actually alters the taste of a food in any way, but it does make for a spectacular event in establishments anxious to divert attention from the quality of the food or service.
Crepes Suzettes and the traditional Christmas pudding are given this treatment.
It is disputed whether this actually alters the taste of a food in any way, but it does make for a spectacular event in establishments anxious to divert attention from the quality of the food or service.
Crepes Suzettes and the traditional Christmas pudding are given this treatment.
The optimal temperature range for bacterial growth; 40° F to 140°F (4°C to 40°C).
Optimal for bacteria, but potentially fatal for consumers. Food, especially protein, left at this temperature can quickly become loaded with fast-multiplying bacteria.
These two temperatures define the span between refrigeration and cooking.
Optimal for bacteria, but potentially fatal for consumers. Food, especially protein, left at this temperature can quickly become loaded with fast-multiplying bacteria.
These two temperatures define the span between refrigeration and cooking.
Food poisoning refers to a person becoming ill as a direct result of ingesting a toxic, edible, food.
Food intoxication is the result of one becoming ill as an indirect result of the same. Typically, the illness is caused by metabolic by-products of bacteria ingested with the food causing the illness.
Food intoxication is the result of one becoming ill as an indirect result of the same. Typically, the illness is caused by metabolic by-products of bacteria ingested with the food causing the illness.
Free-range animals are those that are allowed to wander around pasture freely and forage for food. Meat from such animals tends to be redder and have a stronger flavour. They are also more expensive.
Surface drying that appears as grayish brown leathery spots on the surface. It is caused by air reaching the surface of the food in the freezer due to poorly sealed wrapping. Heavily freezer-burned products may have to be discarded because they might be too dry or tasteless
In a meat context: To scrape clean the rib bone of a chop or rack of meat, as one would for a rack of pork, veal or lamb. For aesthetic purposes only.
The more common fresh herbs, parsley, thyme, coriander, rosemary, and basil in particular, are now widely available.
For the self-respecting cook there is now no reason, barring abject poverty, not to use fresh varieties.
If fresh herbs are not available, you may substitute dried herbs, 1 part dried equals 3 parts fresh or 1 tbsp (15 mL) fresh herbs equals 1 tsp (5 mL) dried.
For the self-respecting cook there is now no reason, barring abject poverty, not to use fresh varieties.
If fresh herbs are not available, you may substitute dried herbs, 1 part dried equals 3 parts fresh or 1 tbsp (15 mL) fresh herbs equals 1 tsp (5 mL) dried.
A white stew in which the meat is not browned, as in a blanquette, but where the meat is sautéed without browning prior to braising.
A spice very similar in taste and appearance to ginger, only it is more peppery and aromatic. Widely used in SE Asia.
Almost indistinguishable from a 'ballottine', a galantine is meat, poultry, or fish that is boned and (usually) stuffed with forcemeat, wrapped in the skin of the species in question and cooked (usually poached), in an appropriate stock. Normally served cold and glazed with aspic. Now only seen in larger hotels, if at all.
In everyday usage a garnish is an edible item used to decorate a plate of food. A sprig of thyme or a mint leaf, for example.
A garnish is also a sprinkling of whatever (chopped parsley, icing sugar, etc.) added just before serving.
In professional terms a garnish can also be something between a vegetable accompaniment and a sauce but is neither; a spoonful of salsa on a steak would be a good example.
A garnish is also a sprinkling of whatever (chopped parsley, icing sugar, etc.) added just before serving.
In professional terms a garnish can also be something between a vegetable accompaniment and a sauce but is neither; a spoonful of salsa on a steak would be a good example.
A flavourless agent made from connective tissue, mainly collagen, that when dissolved in water and cooled forms a clear jelly.
Widely used in the food-processing industry for a range of applications, particularly ice-cream.
Widely used in the food-processing industry for a range of applications, particularly ice-cream.
A small, pickled, variety of cucumber. Similar to dill pickles, but with rather more assertive flavour.
A traditional accompaniment for pâtés and terrines.
Also known as cornichons (Fr.)
A traditional accompaniment for pâtés and terrines.
Also known as cornichons (Fr.)
A dry-heat cooking method whereby the heat is radiated from below and transferred, in part, to a metal grid. As no fat is used in the cooking process and melted fat is lost this cooking method is favoured by health experts.
Officially the ham is the hind leg of a pig but is more commonly understood to be the same cut and occasionally other cuts and meats cured with salt and often cooked and smoked.
Examples: Smithfield, York, Prosciutto, Black Forest, Westphalian, Serano, Parma, etc.
Examples: Smithfield, York, Prosciutto, Black Forest, Westphalian, Serano, Parma, etc.
A distinctive herb mixture typical of the Midi region of Southern France. The exact ingredients and proportions are highly variable, but they usually comprise: wild thyme, bay leaves, rosemary, summer savoury, lavender, tarragon, chervil, sage, marjoram, fennel seed, basil, and orange zest. This mixture reflects the taste (discerning) and climate (hot) of the region.
Commercially available versions are available, but are pale shadows of the real thing.
Commercially available versions are available, but are pale shadows of the real thing.
A robust dish from the Southern U.S. consisting of black-eyed peas, fat pork, and rice, although other versions exist.
No one has yet come up with a credible explanation for the name.
No one has yet come up with a credible explanation for the name.
A liquid or oil in which a flavouring agent (coffee, tea, chamomile, saffron, etc.) has been steeped. It is then strained, with the solids being discarded. In cooking an infusion is used to extract flavour from a herb, and then using the liquid as an ingredient.
An acronym for Individually Quick-Frozen. A commercial process whereby food (mainly fruit, vegetables and fish) is rapidly frozen in individual pieces before packaging. This process is very effective in preserving taste, texture, and nutrient values.
A process that uses radiation to reduce or kill bacteria in food. Roughly analogous to pasteurization, but without using heat.
Much could be said about the process, but perhaps the most common misconception is that irradiated food is or has been radio active. It is not.
Much could be said about the process, but perhaps the most common misconception is that irradiated food is or has been radio active. It is not.
A flat leaf variety of the more common curly parsley. Italian parsley has a stronger flavour, and is thought to be less bitter, but opinion is divided.
Used to flavour numerous dishes, and as a garnish, either in the form of sprigs, or chopped.
Used to flavour numerous dishes, and as a garnish, either in the form of sprigs, or chopped.
A medium-sized link sausage, made with coarsely ground pork, sometimes flavoured with fennel seed and garlic.
To cut foods, vegetables mainly, into stick-shaped pieces. There is no English equivalent to this term.
Smoked, cured, and fully cooked, bone-in, pork loin.
1. (Verb): To insert (with a larding needle) strips of fat into meats with minimal marbling.
2. (Noun): Rendered pork fat.
2. (Noun): Rendered pork fat.
Fat within muscle tissue that has the appearance as small white flecks evenly distributed in the meat. Marbling helps to keep meat moist and succulent by acting as an internal baster during the cooking process.
To flavour and/or tenderize a food by soaking it in flavoured liquid before cooking. The liquid could be any combination of an acidic component (wine, lemon juice, vinegar, etc.), a flavouring agent (herbs and spices), and usually an oil (olive or vegetable). The acid is to tenderize a tough meat and the oil for dry or lean meats.
An indispensable piece of kitchen equipment. A meat thermometer consists of a thin metal probe, sharp at one end, and with a temperature read-out display or dial at the other. The probe end is inserted into the thickest part of the meat, away from bone, fat, or gristle, and the temperature is read off.
Meat thermometers come in many shapes, styles, sizes, and prices. A robust, oven-proof model that is easily legible is recommended. Fridge, oven, and sugar thermometers are also available.
Meat thermometers come in many shapes, styles, sizes, and prices. A robust, oven-proof model that is easily legible is recommended. Fridge, oven, and sugar thermometers are also available.
A tree whose wood is particularly well suited to use a fuel for barbecues due to the distinct flavour it imparts.
To chop a food item into very small pieces, but not so small that it becomes a paste.
Named after Charles-Pierre-Gaston-Francois de Lévis. A mixture of diced carrots, onions, and herbs used to flavour sauces or for braising meats.
A spirit-based liquid used in Japan to add sweetness and flavour to a wide range of dishes. It has an alcohol content of about 12%.
A fermented paste made with soy beans, and often barley, rye, or rice that is popular in Japan. It is used for making soups and as a seasoning for other foods.
Cooking using a liquid or steam as the heat-conducting medium. Braising, boiling and stewing are all moist heat methods.
Meat which has been “injected” with a salt solution (brine) and trace amounts of sodium phosphate to increase moisture retension when cooked
(pr: mole-ay) A famed Mexican sauce that varies widely in ingredients, but is always cooked and contains chilies. One noted variant, Mole Poblano de Guajolote, contains a small amount of chocolate.
A sausage remarkable for its size. Made with pure pork and salt fat with peppercorns and the optional addition of pistachios and olives. Served cold in thin slices.
A French term meaning 'foam'. A mousse can be sweet or savoury and served hot or cold. A mousse is characterized by its smooth, light creaminess. This lightness is achieved by the addition of beaten egg whites or whipped cream, and sometimes gelatin in the case of cold mousses.
Examples: chocolate, raspberry, ham, and asparagus.
Examples: chocolate, raspberry, ham, and asparagus.
A flat bread leavened with a sourdough starter and cooked in a tandoor oven. Found throughout Asia and the Middle East, but found here most often in Indian restaurants.
A popular Thai sauce that is used in Thailand much as soy sauce is in China - as a condiment. It is made from chilies, lime juice, fish sauce, and garlic.
A lamb stew, often with turnips and spring vegetables.
A new direction taken in the early 1970's initially be French chefs inspired by the comments of Henri Gault which emphasized simpler food, fresher local ingredients, shorter cooking times, and lighter sauces, among other tenets. Although welcome and long overdue, Nouvelle Cuisine turned out to be a mixed blessing.
Edible parts of an animal excepting skeletal muscle or meat. This includes heart, liver, kidneys, brains, tongue, sweetbreads, and lungs. Non-organ meats (tails and feet, for example), which strictly speaking fall under this heading are more usefully termed 'variety meats'.
Whether due to changing tastes, squeamishness, or delicacy, offal is not a popular menu choice in N America, although when properly prepared they can be delicious.
Whether due to changing tastes, squeamishness, or delicacy, offal is not a popular menu choice in N America, although when properly prepared they can be delicious.
The same cooking method as 'pan fry' except that no fat is used.
A sauce made by incorporating the pan drippings and juices from a roast.
To cook in an open skillet with a small amount of fat
An Italian type of bacon, only it is not smoked. Used in many applications, notably in Spaghetti alla Carbonara.
An Italian type of bacon, only it is not smoked. Used in many applications, notably in Spaghetti alla Carbonara. Pancetta can also be diced and fried and used as a garnish for salads and cooked vegetables.
A moist-heat cooking method similar to steaming, in which items are enclosed in parchment paper and cooked in the oven so that the food's flavour is preserved by being steamed in its own vapour.
To cook a food item partially in a boiling liquid. The purpose is to prepare a food item for cooking later, usually by a different cooking method, so that the cooking time is reduced preventing over-browning or over-cooking. Parboiling potatoes which are then roasted would be a typical example.
A loose term that describes any ground mixture (usually meat, but also fish vegetables) baked in an oven. Strictly speaking it should have a pastry crust, whereas the term 'terrine' should be used when there is none.
Cured, or “pickled”, boneless pork loin, rolled in yellow cornmeal that requires cooking before use. Official nomenclature: “Sweet pickled boneless backs rolled in cornmeal”. It was once rolled in pea husks, thus the name. It is not to be confused with Canadian bacon or back bacon (different names for the same thing), which is a fully-cooked item.
A thin, translucent, skin or membrane on the concave (non-meaty side) of back and side ribs. This should be removed before cooking as it is both tough and impervious to any flavouring applied to it.
To preserve food in a liquid that has a strong saline or acidic content. Salt and vinegar not only affect taste but also inhibit the growth of micro-organisms. Sometimes sugar is used, as in sweet-pickled gherkins, but food preserved with sugar is more often termed a chutney, relish, preserve, or jam.
The half of the shoulder that lies nearest the foot. Why it's so called is anyone's guess. It has a significant fat content but excellent taste qualities, usually at a very good price.
To be accurate, a pig is a young, domesticated animal. A boar (m) or a sow (f)is a pig that has reached sexual maturity, at about six to seven months.
In the ingredient section of a recipe, a 'pinch' or 'dash' is a quantity that is less than 1/8 teaspoon. It is used when the ingredient is so pungent or aromatic that any larger quantity would overwhelm or unbalance a dish, like Cayenne pepper or saffron threads for example.
A hot, chili-based sauce originally from Mozambique and Angola, and now found wherever Portuguese cuisine flourishes.
A flat, circular bread of Arab origin that can be opened up like a pocket, into which other foods can be stuffed.
In common with many words derived from languages that do not use the English alphabet, spelling is a bit variable; 'pita' or pitta' are both in common usage. Alternative spellings are not given as a rule throughout this glossary.
In common with many words derived from languages that do not use the English alphabet, spelling is a bit variable; 'pita' or pitta' are both in common usage. Alternative spellings are not given as a rule throughout this glossary.
A term usually used in reference to eggs, but also used in connection with other foods; a process that involves cooking a food in a simmering liquid for a relatively short period of time, 3 to 5 minutes. This technique is also used for cooking dumplings, fruit, shellfish, and mollusks. Fish is normally poached in a court-bouillon.
A North Italian staple made from cornmeal. It can be eaten hot like a porridge, or allowed to cool into a solid mass and then fried or grilled.
This results from scoring the skin, rubbing with salt and cooking at a high temperature for the initial 20 minutes.
A method of cooking in an enclosed vessel (a pressure cooker) at a higher temperature and pressure than is normal, resulting in an abbreviated cooking time
Major (primal) carcass components - leg, loin, shoulder, and belly. Cuts derived from primals are termed sub-primals
The basic material of which animals are made, other materials being fat, minerals, and trace carbohydrates. The chemical composition of protein is characterized by the presence of the element nitrogen, as well as carbon, oxygen and hydrogen. Proteins are made up from individual buiding blocks called amino acids.
A specialty of the southern United States. Pulled pork is made from pork shoulder that has been long cooked, in the presence of smoke, until it can be 'pulled' apart into individual strands, and then combined with a barbecue sauce.
(Noun) Food that has been processed and (usually) strained to a smooth pulp. (Verb) To convert a food into a smooth pulp. Used as a sauce or a soup.
A French term derived from the German 'kuchen', most famously in 'Quiche Lorraine'. It is a savoury pastry tart filled with eggs, cream, and often bacon and cheese. The quiche falls periodically in and out of fashion.
A dressing made from mayonnaise with a little mustard. Today the word is almost exclusively restricted to the salad Celeriac Rémoulade, which is grated celery root mixed with mayonnaise and mustard.
A stew of meat and vegetables.
A Provencale dish of long-stewed eggplant, zucchini, tomatoes, onions, and sweet peppers. The term is now often applied to other vegetable dishes of a similar nature.
Ham that has not been cooked, but is heavily salted and air-dried. As this process is long, and the ham loses a significant amount of weight raw hams are relatively expensive. They are usually eaten raw in thin slices, as for prosciutto for example.
A liquid, stock, or sauce that has been boiled until a concentrate is obtained. By boiling until volume is significantly reduced, both flavour and viscosity are proportionately increased.
To 'reduce' a liquid will also increase saltiness, so that seasoning with salt should be done after the process has been completed.
To 'reduce' a liquid will also increase saltiness, so that seasoning with salt should be done after the process has been completed.
A piece of equipment used to break down cooked potatoes into a rice-like form to make mashed potatoes and other dishes.
A cold dish made of pork shoulder cuts as a rule, but may also be made from other meats.
It is made by a process of long cooking of meat with wine and herbs; the meat is then broken up and packed in to molds, along with the rendered fat and flavourings.
It is made by a process of long cooking of meat with wine and herbs; the meat is then broken up and packed in to molds, along with the rendered fat and flavourings.
A piece of cooking equipment that cooks food by radiating heat on to a food item that is secured to a rotating skewer.
Equal measures by weight of flour and butter cooked until a biscuity brown. Used to thicken sauces. The roux is cooked to eliminate the uncooked flour texture in the sauce, to add colour and flavour, and to prevent lumping by coating individual flour granules with fat.
As sauces made with a roux tend to be rather rich and heavy, this method has fallen on hard times recently, leaving the way clear for simpler, lighter sauces, often thickened with a vegetable purée instead.
As sauces made with a roux tend to be rather rich and heavy, this method has fallen on hard times recently, leaving the way clear for simpler, lighter sauces, often thickened with a vegetable purée instead.
A piece of cooking equipment that cooks, heats, glazes, or broils food by overhead radiant heat. Mainly found in commercial kitchens. It is often used to caramelize créme brulé, for gratin, and to give completed plates a final blast of heat.
It got its name from the insignia, a salamander, of one of the original manufacturers; in myth the animal is able to live in fire.
Fresh pork that been preserved with salt or a salt brine. More common in Europe than in N America.
An Indonesian or Malaysian general term describing a wide range of highly spiced side dishes and condiments. As a specific term it is a hot chili sauce.
A South East Asian dish of small strips of meat or fish threaded on to a skewer, usually bamboo, that is then grilled. Marinades vary, but often include soy sauce, and peanut sauce is a typical accompanying condiment.
Fat that is identifiable by being solid at room temperature. Saturated fat is present, in varying degrees, in both animal and vegetable derived foods.
Chemically, the saturated molecular carbon chain has the maximum number of hydrogen atoms bonded to it.
There are numerous types of fat within this group, each having different physiological effects.
Immoderate consumption of saturated fats is linked to heart and other diseases.
Chemically, the saturated molecular carbon chain has the maximum number of hydrogen atoms bonded to it.
There are numerous types of fat within this group, each having different physiological effects.
Immoderate consumption of saturated fats is linked to heart and other diseases.
From the French meaning to 'jump', to sauté is to cook in a small amount of fat using a rapid agitation of the food ingredients or the cooking vessel to ensure even, fast cooking.
A thin, lean slice of meat, pounded flat and coated with flour.
A thin slice, often further flattened, of meat (usually veal, also pork or poultry) that is breaded and pan or deep-fried
The process of cooking (usually meat, poultry, or fish) at a high initial temperature to give the food an attractive brown crust and to concentrate the rendered surface juices; so searing improves both taste and appearance. What it does not do is to 'seal in the juices'; in fact, seared meat experiences more moisture loss than meat that is cooked at a lower temperature throughout.
To remove the seeds from a vegetable or fruit. Use the tips of your fingers or a spoon to squeeze seeds out of tomatoes.
A milder, sweeter, and smaller onion. Widely used for many applications, shallots can be eaten raw in salads, roasted whole, or used to add a flavour to other dishes that is more subtle than that of the onion. Shallots are now readily available at retail.
To cut or tear into irregular thin strips. To 'julienne' is to cut into even, regular strips, and to grate is to use a grater to achieve much the same end as to shred.
Thin, tough, white, connective tissue membrane on meat surface. Shrinks when cooked
To cook in a liquid that is just below boiling point. The point is to avoid undue agitation and fuel usage.
From the French meaning to 'puff up'. It can be hot, in which case it is made with beaten egg whites folded in to a thick sauce made with a roux and baked, or cold, in which case it is almost indistinguishable from a mousse. A hot mousse is often flavoured with cheese, but many other variations are possible including sweet versions, which use a pastry cream instead of a roux.
A dark, salty sauce made from fermented, boiled soy-bean mash and roasted wheat or barley that is an essential staple of Far Eastern cuisine.
It is used as a condiment and for a host of other culinary purposes.
'Light' soy sauce is indeed lighter in colour, but is also saltier. Those looking for a salt-reduced version need 'lite' soy sauce.
Tamari is the Japanese equivalent.
It is used as a condiment and for a host of other culinary purposes.
'Light' soy sauce is indeed lighter in colour, but is also saltier. Those looking for a salt-reduced version need 'lite' soy sauce.
Tamari is the Japanese equivalent.
A German pasta variety, literally 'small sparrow'. Spaetzle are tiny dumplings or pasta made from flour, eggs, water or milk, and nutmeg. Spaetzle can be made from a dough that is rolled out and cut into narrow strips, or from a batter that is forced through the holes in a colander. It is then boiled in water, buttered, and served as an accompaniment to a main dish, or used as a garnish for soup
A canned spiced ham (thus the name) product developed by the Hormel company in 1937. A cheap and valued protein source during the Second World War, it later became the bane of countless school children around the world and the butt of much undeserved scorn among the culinary elite.
Spam consists of finely ground cured pork shoulder butt, salt, sugar and spices.
Spam consists of finely ground cured pork shoulder butt, salt, sugar and spices.
Any part of a plant, except the leaves, used to flavour food. These are a couple of exceptions here. Monosodium glutamate, salt, and a couple of other items are spices, but are either naturally-occurring chemicals or minerals.
A convenient finger food that consists of a thin pastry wrapper and a savoury filling. Spring rolls take many forms, according to country and custom; some are deep-fried and served hot, others cold; wrappers can be made of wheat flour or rice flour. Fillings can include minced pork, shrimp, or vegetables.
Sometimes referred to as “Four by Fours", St. Louis ribs are side ribs with the breast bone removed, and are trimmed into a neat rectangular shape
Verb: to cook food in small pieces in a liquid medium in a closed vessel.
There are subtle differences in the meanings of the terms stew, ragout, casserole, and braise, but they are essentially interchangeable; although braisng generally refers to large, single pieces of food, but not always.
Noun: A dish cooked in the manner described above.
There are subtle differences in the meanings of the terms stew, ragout, casserole, and braise, but they are essentially interchangeable; although braisng generally refers to large, single pieces of food, but not always.
Noun: A dish cooked in the manner described above.
A liquid made by simmering vegetables, meat, bones, poultry, or fish in water. Almost, if not completely, synonymous with the terms 'broth' and 'bouillon'. A brown stock is made from meat and bones that have been roasted prior to cooking in water.
Stocks are used for making soups, sauces, and as a flavouful addition to any number of dishes.
Stocks are used for making soups, sauces, and as a flavouful addition to any number of dishes.
To pour a sauce or soup through a strainer, a paper filter or cheesecloth.
To cook food by gently frying in oil so that it begins to release some of its moisture content, but not enough to brown. Usually applied to vegetables as a preliminary stage in making a sauce, stock, or soup before liquid is added.
Approximately 2-inches cut lengthwise from the side rib rack nearest to the back rib portion. This gives a long strip of centre-portion ribs that are ideal for making in to small sweet and sour hors d'oeuvres.
A Japanese version of soy sauce; it is thicker and milder that soy, but is used for roughly the same purposes
1. An oven-proof earthenware container with a tight-fitting lid.
2. A 'loaf' of minced meat or poultry, or fish or vegetables that has been (but in practice rarely is) cooked in the aforementioned vessel and eaten cold and sliced.
2. A 'loaf' of minced meat or poultry, or fish or vegetables that has been (but in practice rarely is) cooked in the aforementioned vessel and eaten cold and sliced.
To make a sauce or a soup thicker by any of a variety of means.
Ways to thicken a liquid include:
To reduce by boiling until a sauce-like viscosity is achieved.
By adding a starch in the form of a roux, beurre manié, or corn (or other) starch.
By forming an emulsion; egg yolk and oil for mayonnaise for example.
Whisking in a raw egg yolk.
Adding incremental pieces of cold butter, as in a beurre blanc.
Or simply by cooling.
Ways to thicken a liquid include:
To reduce by boiling until a sauce-like viscosity is achieved.
By adding a starch in the form of a roux, beurre manié, or corn (or other) starch.
By forming an emulsion; egg yolk and oil for mayonnaise for example.
Whisking in a raw egg yolk.
Adding incremental pieces of cold butter, as in a beurre blanc.
Or simply by cooling.
A disease caused by ingestion of Trichinella larvae. Not found in Canadian domestic hog herds
Saturated fats are liquid at room temperature.
Chemically, unsaturated fats have an irregular molecular structure, and do not have the maximum number possible of hydrogen atoms bonded to the carbon backbone; they also possess a double carbon-carbon bond.
Saturated fats are either mono-saturated, in which case they have but one carbon-carbon double bond, or poly-unsaturated, which have more than one such bonds.
Unsaturated fats can have either neutral or beneficial health effects.
Chemically, unsaturated fats have an irregular molecular structure, and do not have the maximum number possible of hydrogen atoms bonded to the carbon backbone; they also possess a double carbon-carbon bond.
Saturated fats are either mono-saturated, in which case they have but one carbon-carbon double bond, or poly-unsaturated, which have more than one such bonds.
Unsaturated fats can have either neutral or beneficial health effects.
A sauce made from a stock (most commonly veal, chicken, or fish) thickened with a roux, and flavoured accordingly. It is then simmered until it acquires a velvety texture. At this stage a mixture of raw egg yolks and cream is often added to make the sauce even more velvety.
The term is also often applied to a smooth, creamy soup.
The term is also often applied to a smooth, creamy soup.
When preparing stir-fried dishes, Chinese chefs frequently begin by coating the chicken in a mixture of cornstarch and egg white, and then cooking it briefly in warm oil or hot water until the colour changes to white. The name comes from the fact that this process gives a velvety texture
A mixture of oil and vinegar and usually other flavouring ingredients used to flavour or dress salads and other dishes.
The proportion of oil to vinegar varies according to the strength of the vinegar; a vinaigrette made with lemon juice would have a ratio of about 1:1; one made with red-wine vinegar would have a ratio of between 3:1 to 4:1.
The proportion of oil to vinegar varies according to the strength of the vinegar; a vinaigrette made with lemon juice would have a ratio of about 1:1; one made with red-wine vinegar would have a ratio of between 3:1 to 4:1.
Discovered only in the early 20th century, vitamins are present in tiny amounts but are essential for regulating body functions.
Vitamins are fat-soluble (D, E, A, and K), or water soluble (B, and C). Water-soluble vitamins are readily lost in the cooking process.
Vitamin deficiency is the cause of a multitude of diseases, including scurvy, anemia, rickets, and birth defects.
Vitamins are fat-soluble (D, E, A, and K), or water soluble (B, and C). Water-soluble vitamins are readily lost in the cooking process.
Vitamin deficiency is the cause of a multitude of diseases, including scurvy, anemia, rickets, and birth defects.
Sometimes called 'Japanese horseradish', wasabi is made from an unrelated perennial herb. The root of this plant is ground in to a fine, pale green paste.
In Japanese cuisine the paste, which is very pungent indeed, is used as a condiment and a flavouring agent.
Fresh wasabi is rare outside Japan. Wasabi powder, however, is widely available.
In Japanese cuisine the paste, which is very pungent indeed, is used as a condiment and a flavouring agent.
Fresh wasabi is rare outside Japan. Wasabi powder, however, is widely available.
A cooking pan used in Asian cuisine. Its curved bottom makes it very practical for tossing and stirring foods, usually over a very high heat and with a small amount of oil.
Traditionally made of metal or cast iron, woks are now available in a non-stick format as well
Traditionally made of metal or cast iron, woks are now available in a non-stick format as well
In Chinese cuisine, a wonton (or 'won ton') is a small food item consisting of a egg-dough wrapper with a savoury filling, most often pork or shrimp, that is steamed, pan- or deep-fried.
A sauce used mainly in cocktails and cold sauces, and sometimes added to marinades and sauces to add flavour.
It was inspired by Indian influences, developed in England in the 1840's, and is now used world-wide.
Its precise formulation remains a secret known only to the Lea & Perrins company.
It was inspired by Indian influences, developed in England in the 1840's, and is now used world-wide.
Its precise formulation remains a secret known only to the Lea & Perrins company.
An Italian desert made of egg yolks, Marsala wine, and sugar beaten over heat.
In France the closely-related 'sabayon' is also based on beaten egg yolks and wine, but is usually savoury and used as a sauce.
In France the closely-related 'sabayon' is also based on beaten egg yolks and wine, but is usually savoury and used as a sauce.
The coloured part on the skin of a citrus fruit. The word 'peel' refers to the zest and the underlying white pith of the fruit. The word 'rind' is ambiguous as it can refer to either the zest or the peel, and should therefore be avoided.
The zest contains highly-flavoured, aromatic oils which can be used to flavour almost any dish, hot or cold, sweet or savoury.
The zest contains highly-flavoured, aromatic oils which can be used to flavour almost any dish, hot or cold, sweet or savoury.