Glossary of Cooking Terms

An abbreviation for a sandwich made with bacon (B), lettuce (L) and tomatoes (T).

A tool used by health professionals, nutritionists, and some insurance companies to assess the risk of health problems related to weight and body size.

A very rich, small European cake that is prepared with a rich yeast and butter dough flavored with rum.

baba ghanouj, baba ghanoush, condiments, Middle Eastern foods, eggplant recipes,

Also known as a Matfer mold, this utensil is used for making a traditional Polish cake known as a Baba Cake.

A popular Russian dessert bread, usually made with white wheat flour that is prepared a number of different ways depending on the recipe.

Pork ribs that come from the blade and center section of the pork loin. The meat between each rib is very lean and referred to as finger meat.

A smaller variety of the larger Cavendish cousin, this banana is sweeter in flavor and unique in its smaller appearance.

A member of the Chinese cabbage family, but it is smaller and has wider leaves, which along with the stalks are a pale green color.

A variety of vegetable that is a cross between broccoli and Chinese kale. It has an appearance similar to asparagus or gai lan, with smaller broccoli buds on top.

Small, minature-sized carrots that offer convenience and ease of use as a vegetable.

An immature ear of corn, less than 3 inches in length, that is harvested after 40 to 45 days of growth.

kiwi, mini kiwi, hardy kiwi, cocktail kiwi,

A miniature version of the larger species of Pineapple. Also referred to as a mini Pineapple or minipineapple, this variety of fruit grows only to a height of 5 to 7 inches with a diameter of approximately 4 inches.

A family of small oblong squash that may have a green or yellow skin and contain a firm inner flesh that provides a delicately mild flavor when served raw or cooked.

Typical of many Swiss cheeses characterized by the holes ("eyes") found throughout the cheese, Baby Swiss cheese also contains holes, but they are much smaller in size than the aged Swiss cheese.

An Asian green vegetable, common in southeast Asia, that is produced primarily for the stalk which is long, spindly, and topped with a broad green leaf.

A common and favorite Portuguese food made of codfish, which has been dried and salt cured.

1. A cut of beef that comes from the section of meat removed from the prime rib when it is boned.

The tannin or acid that supports the wine is referred to as the backbone of the wine.

Descriptor of wine that remains youthful after significant aging.

A meat product traditionally produced from a cut of pork that is taken from the side (belly) or back of the hog.

A food topping that is made from pork meat and produced as small chips, pieces, or granular bits of bacon.

A heavy metal kitchen utensil that is placed on top of fresh bacon to flatten the bacon as it cooks, keeping it from curling.

Organisms that are microscopic in size, which under suitable conditions can grow rapidly.

A term used by tasters to describe wine with displeasing, undefined odors and/or flavors.

A generic classification of foods that are high in a type of carbohydrate that is considered unhealthy.

A chewy roll that is doughnut shaped and is made from yeast dough that is boiled in water and then baked.

A common food in the Philippines made with anchovies, shrimp and other species of fish that are salt-cured and fermented to be served as a condiment or a seasoning in a variety of food dishes.

A traditional French bread with dough made from wheat flour and yeast and is usually about 1 1/2 to 2 feet in length and 3 to 4 inches in diameter.

A popular short-grain rice from Spain that is often used for Spanish paella recipes.

Refers to a method of cooking in which food is cooked in a warm water bath. The food is placed in a pan that is then placed in another pan containing warm, simmering water.

Made in the Friuli region of northern Italy, this variety of cheese is produced from pasteurized cow's milk.

A method of cooking food in an oven that surrounds the food with dry heat. Most oven temperature gauges are not very accurate so it is best to use an oven thermometer to ensure that the required oven temperature is attained and that food is cooked properly.

A dessert prepared with a layer of sponge cake topped with a thick slice of ice cream and then covered with meringue.

A type of quick bread that is very similar to Boston brown bread except that it is baked rather than steamed.

A specialty cheese, common in Scandinavian countries, that is baked as it is produced.

A type of rolling pin that consisists of a single shaft of hardwood, such as maple, that is typically a little larger than 1 inch in diameter and approximately 15 to 18 inches in length.

A term used to refer to various types of baking utensils, such as baking sheets, baking pans and baking dishes.

The process of partially baking a pastry shell with no filling. The shell is baked with weight on it to prevent it from rising.

A mixture of flour, baking powder, salt and shortening that are combined to form a base for making breads, biscuits, and flat cakes.

A flat pan with straight sides that are ¾” or taller, which is used for baking food in the oven.

A type of potato, such as a russet or white potato, that have brown skins and white flesh and are commonly used for baking, but can also be used for mashing, frying, broiling, or deep fat frying (French fries).

A powdered compound used in baking as a leavening agent. It consists of sodium bicarbonate (baking soda) and a starch, such as cornstarch.

A flat pan or sheet of metal that is used to bake products that are thick or stiff enough to stand on their own, such as cookies, freestanding breads, biscuits, pastries, and meringues.

A powder made of sodium bicarbonate that is used as a leavening agent for making a variety of baked goods.

A narrow spatula that is built with a thin, flexible stainless steel blade. This spatula is used for frosting cakes and to spread toppings or mixtures smoothly over the food being prepared.

A large, flat stone used for baking breads and pizza. It can be placed in an oven and preheated as the oven preheats.

A sweet dessert pastry that originated in Greece and other Eastern Mediterranean countries.

Small Ukrainian rolls made of rye and wheat flour, the proportions of which depend upon the recipe.