| Term | Definition
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|---|
| glycerin, glycerine | A colorless, odorless,syrupy liquid made from fats and oils and used to retain moisture
and add sweetness to foods. It also helps to prevent sugar crystallization in foods like candy.
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| hanger steak | Beef muscle over the 7th and 8th ribs; similar to flank or skirt steak in texture and rib-eye in flavor. This muscle is little used by the animal and full of blood giving the cooked meat a reddish appearance.
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| hardtack | A large, hard biscuit made with unsalted, unleavened,flour and water dough. It is baked and dried to give it a longer shelf life and has been used as a staple by sailors at least since the 1800's.
It is also known as ship biscuit and sea bread.
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| heavy cream | see cream
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| horseradish sauce | A condiment used with fish or meat. Available at most supermarkets.
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| hummus | A Middle Eastern sauce or spread made from mashed cooked chickpeas or garbanzo beans and seasoned with lemon juice, garlic and oil.
It is often served with pita bread for dipping.
|
| kale | A member of the cabbage family closely related to collard greens.
Both crinkly and smooth leaved varieties are winter vegetables and a good source of vitamin A.
Kale is best steamed or boiled and served with butter.
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| mache | A salad green native to Europe with narrow dark green leaves and a tangy, nutlike flavor.
It can also be steamed and served as a vegetable.
It is also called field salad, field lettuce, lamb's lettuce, and corn salad (though unrelated to corn).
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| marinara sauce | A highly seasoned Italian sauce generally made with tomatoes, onions, garlic and oregano used on pasta and some meats.
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| mesclun | A mixture of young, small salad greens often including arugula, dandelion, frisee, mizuma, radicchio and sorrel. It is simply a salad mix or gourmet salad mix.
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