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TermDefinition
pumpkin A member of the squash family best known for being carved into Halloween jack-o-lanterns or turned into pie filling for Thanksgiving dinner. It also may be boiled, sliced, fried or pureed or used in soups. The French make pumpkin jam and the Italians use it as a filling for sweet ravioli. The seeds are rich in fats and protien and may be roasted and salted, as a snack or garnish.
ramp A wild onion that resembles a scallion with a strong garlic-onion flavor. Found in specialty produce markets from March to June.
rosewater A perfumy flavored and fragrant distillation of rose petals often used in the cuisines of the Middle East, India and China.
Scald Plunging foods with skins, such as tomatoes, into boiling water. This loosens and splits the skin, so it can be removed easily.
Scalding milk Heat milk to just below the boiling point. This can slow the souring of the milk.
scant Not quite up to full measure. For example: a scant teaspoon of an ingredient would be less than a teaspoonful as opposed to a level teaspoon, rounded teaspoon or heaping teaspoon.
snow crab A type of crab found in the North Pacific region, may be cooked by frying or broiling but the easiest way is to steam them in a large pot with a little boiling water until they turn a nice orangey color. Live crabs should be cooked the day they are purchased and refrigerated until cooking. Cook raw crabmeat within 24 hours of when the crab dies. Crab can then be shelled and used in recipes or dipped in drawn butter as with lobster.
soft crack stage In candy making, the test for sugar syrup describing the point at which a drop of boiling syrup dropped in cold water separates into hard though pliable threads. On a candy thermometer, this is between 270 degrees and 290 degrees.
stick of butter one stick or cube of butter equals 1/2 cup.
stock A strained broth made by cooking any vegetable, meat, seafood, or poultry in water. Used for soups and sauces.

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