Glossary of Cooking Terms

A type of flour made from barley grain. The flour is usually produced from “pearled” barley, which refers to barley that has been scoured and polished to remove the husk and the bran.

A form of barley that has been processed to remove only the outside hull and is also known as hulled barley.

A grain syrup and food sweetener made from sprouted barley that has limited use in general baking.

An Irish bread that is made of a white flour dough, enriched with eggs and butter, and flavored with currants, raisins, sugar, and citrus zest.

Pronounced Bah-ROH-lo. A regional red wine from the town of Barolo, in the Piedmont region of Italy.

A medium to large round green olive grown in California, but originally from Tunisia.

Common in Australian tropical waters, this species of fish is a member of the perch family.

The maturation of wine in a wood or stainless steel barrel. The type of barrel, size of barrel, where the barrel originated, and the age of the barrel all have an effect on the flavor and clarity of the wine being aged.

One of the most popular varieties of pears, the Bartlett pear originated in England.

A leafy, green herb that is a member of the mint family of plants. Providing an intense but sweet and subtle flavor, Basil is a very common ingredient used in Mediterranean cooking.

A kitchen utensil made with perforated metal formed in the shape of a half circle or a "U" with handles on each end for ease of lifting and moving.

A long-grain rice that is approximately four times longer than it is wide. Basmati is one of the most popular long-grain rice varieties due to its texture, nutty flavor, and popcorn-like aroma.

A popular edible fish of which there are many freshwater and saltwater varieties.

The process of moistening food being prepared, especially meat, with pan drippings, butter, or sauces, while the food is cooking.

baste, barbecue pot and brush,

A small round or flat shaped brush made with nylon, silicone or sterilized natural bristles.

A crisp, broadleaf type of endive most often served as a salad green that is also known as escarole, broad chicory, or common chicory.

A speciality from the British city of Bath, the Bath Bun is a yeast dough bread, colored with saffron, baked with currants and dried fruits, and topped with a sugary coating made from crushed sugar lumps.

Often referred to simply as "chaps" this food is a meat speciality, originating in the British city of Bath, that is served as a snack or as an ingredient to be combined with other foods such as potatoes or eggs.

A mixture usually consisting of flour mixed with liquid ingredients and other dry ingredients, which vary depending on the recipe.

Also referred to as a Pancake Dispenser or Sauce Dispenser, this tool is used to dispense batters, sauces and frostings as they are being prepared to cook.

A German artisan-style sausage that is available as a short plump light colored sausage or a longer, half round darker colored version.

A measuring system for unfermented sugar in grape juice/wine. 1º Baumé = 1% alcohol when whine has fully fermented.

A rich dessert made from combining gelatin with an egg custard and then blending it with whipped cream.

A type of German bread that is similar to a coffee cake, but is made with a white flour dough that is more bread-like than cake-like.

A long, flat, narrow ribbon pasta that is similar to tagliatelle, only narrower.

A narrower version of bavette.

An aromatic leaf from the evergreen bay laurel tree used for seasoning foods. The tree from which the Bay Leaves are harvested is native to Mediterranean regions, but grown in the U.

A wine cured, boneless ham that is produced near the town of Bayonne, France. It is air-dried and lightly smoked ham with a flavor that is influenced by the wine used in the curing process.

Term used to describe the size of the bubbles that appear in a glass of sparkling wine and champagne.

A generic name given to various plants in the legume family including kidney, navy, fava, pinto, lima, black, red, green, chickpea, and lentil.

A coagulation of the milky liquid that is extracted from soybeans. A soft, cheese-like substance, more popularly known as tofu.

A type of seasoning made from fermented or germinated soybeans that is used to flavor a variety of Asian foods.

A sprout from newly germinated beans harvested for use as a vegetable. The sprouts can be obtained from a variety of beans and seeds with alfalfa, broccoli, and mung bean sprouts among the most commonly sought.

Hearty and meaty in substance, this soup combines the traditional flavors of smoked pork with beans and other vegetables.

A Tahitian lime that is slightly smaller but very similar to the Tahitian Persian lime.

In cooking, the term refers to the act of mixing or stirring ingredients rapidly until they are blended.

A French cheese made with cow's milk that is a pale yellow to golden yellow color with a hard texture and is produced in large wheel shapes.

Pronounced bo-jo-lay. A regional wine from the town of Beaujolais in the Burgundy region of France.

Pronounced bo-jo-lay. A regional wine from the town of Beaujolais in the Burgundy region of France.

A grape varietal used in the production of white and sparkling wine. Where the Beaunois varietal originated has not been verified, but it has definitely earned a reputation and a home in France’s Burgundy region.

A large round root vegetable related to the turnip and horseradish family, with a crisp texture and a mild to sweet peppery flavor.

A type of red meat cut from carcasses of cattle that are raised, butchered, and processed for human consumption.

Hearty and quite filling, this savory soup can be be served as a main meal for lunch due to the quantity of ingredients typically added to the soup.

The area of a steer that extends from the neck to the fifth rib of the chest cavity.

A sandwich meat that is made with cooked beef shavings encased in gelatin and formed into a rectangular-shaped loaf approximately 12 inches in length that is typically 4 inches wide by 4 inches in depth.

The substance found inside the hollow center of the leg bones of cattle, which can be poached or baked.

A hearty noodle soup made from a combination of egg noodles, small chunks of beef, beef stock, and seasonings.

Also known as the shank, it is a cut of beef taken from the front lower leg of a steer.

A food dish that combines beef with a variety of other ingredients, such as potatoes, vegetables, herbs, spices, and broth to create a savory dish, rich in flavor and often served as the main dish.