| Term | Definition
|
|---|
| Pick Over | To look through the berries or other fruits or
vegetables to remove any spoiled ones, leaves or
other things you might not want in the dish you
are cooking.
|
| Porcini mushrooms | Pale brown mushrooms which can range up to 10
inches in diameter. May be available fresh in
the U.S. in some markets, but can also be found
dry. Soak dry mushrooms in hot water for about
20 minutes before using in recipes.
|
| Red Cabbage | A misnomer because red cabbage is usually more of a purple color. A round solid head of cabbage similar to white or Dutch cabbage. In Britain, red cabbage is pickled. In the Netherlands, Denmark and Sweden it is stewed with apples and spices.
Cooked red cabbage is a common side dish in German cuisine. Red cabbage is often cooked with vinegar to preserve its color. when used raw it is a colorful addition to green salads and cole slaws.
|
| rosewater | A perfumy flavored and fragrant distillation of rose petals often used in the cuisines of the Middle East, India and China.
|
| shallots | Herb of the lily family whose root forms small clusters of bulbs with a mild garlic flavor.
Used in soups, salads, sauces, etc., the shallot has a brown papery skin as opposed to the whitish skin of the garlic.
|
| spiedini | Italian for small pieces of meat and other foods grilled on a skewer (i.e. shish kabob which is Turkish).
|
| T. | In a recipe T. is the abreviation for 1 tablespoon as in 1 tablespoon of lemon juice.¨
|
| tahini | Sesame seed paste used in Middle Eastern cooking.
|
| tamarin | French for the tamarind, a tropical tree and its acid, pod-like fruit.
The leaves and flowers are eaten as a vegetable; the pulp used to make preserves, sauces and chutneys largely in Eastern cooking.
The seeds are ground into a meal and baked as cakes. The fruit has laxative properties.
|
| tart | Pastry shell with shallow sides and no top crust that is filled with a savory or sweet filling.
|
| tempering | Process of heating and cooling chocolate which improves the malleability and gloss. Typically used for chocolate candy dipping or decorations.
|
| tempura | Japenese style of batter dipped and deep fried fish or vegetables.
|
| Tex-Mex | Food derived from the combined cultures of Texas and Mexico. Burritos, nachos and tacos are considered Tex-Mex dishes.
|
| thyme | Herb of the mint family that is native to southern Europe. It is a basic herb of the French cuisine where its minty, light-lemon aroma enhances vegetables, meat, poultry, fish, soups and cream sauces.
|
| timbale | Describes both the drum-shaped, high sided cooking mold and the custard, vegetable and meat casserole that is baked in the mold.
|
| tripolini | Small, bow tie shaped pasta.
|
| truss | Term used to describe technique of sewing or wrapping a roast or poultry with string to keep it compact and secure for cooking.
|
| tulipe | French term for a thin cookie that has ruffled edges. These are typically crispy and used as edible dishes for ice cream or fruit.
|
| tureen | Deep-sided, covered dishes used in serving soups and stews at the table.
|
| tutti-frutti | Refers to Italian preserve made from mixed, diced fruits in sugar and brandy. Also considered as fruity flavoring in gums and candies.
|
| udo | Japanese vegetable of the ginseng family. Asparagus like, it's used raw in salads or cooked for soups and other dishes.
|
| varak | Extremely thin sheets of gold or silver that are applied to food to add rich coloring. Flavorless and odorless the sheets can be found in Indian markets.
|
| veloute sauce | One of five basic sauces. It's made from chicken, veal or fish stock and thickened with white roux. Basis for other sauces.
|
| verjuice (verjus) | Sour juice from unripe fruit such as grapes. It's added to sauces and mustards to increase flavor. Traditional in medieval and Renaissance times but now enjoying a comeback.
|
| verte sauce | French for "green sauce". A green vegetable such as spinach or parsley is blanched and squeezed tightly to release green colored liquid which is mixed with mayonnaise. Traditionally used on cold fish dishes.
|
| vichyssoise | Creamy potato-leek soup that is served cold and topped with chives. Pronounced: VEE-she-swahz
|
| vinaigrette | A basic oil and vinegar combination used over salad, cold vegetables or cold meat dishes. Simplest form includes oil and vinegar in 3 to 1 proportion with salt and pepper to taste.
|
| Waldorf salad | Salad made of apples, celery and mayonnaise originally from Waldorf Astoria Hotel in New York, circa 1890s. Walnuts have been added to modern recipies.
|
| wasabi | Japanese version of horseradish. It's a green condiment with sharp, firey flavor. Can be purchased in powdered form from most Asian markets. Typically mixed into paste and served with soy sauce at the table.
Wasabi is made by combining
water with wasabi powder. Wasabi powder is powder made from Japanese
horseradish. You can find it in Asian markets, specialty food stores,
and in some grocery stores. It also is available pre-made. It should be
a vivid green color.
|
| water bath | The container of food is placed in a large, shallow pan of warm water providing a gentle heat.
The pan of water is cooked in either the oven or on top of a stove. The water bath (or in French, bain marie) is designed to cook dishes such as custards, sauces, and mousses without curdling.
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