Glossary of Cooking Terms

A metal container used to hold live coals. A grill or grate is placed on top of the container so that food may be cooked on it.

A type of nut harvested from a tree native to South America. The nut has a tough, brown, three-sided shell and a white flesh that has a slightly bitter taste.

A baked food item consisting of flour or meal as the main ingredient, mixed with liquid ingredients such as milk or water and eggs to form a dough.

A food presentation method that is often created and used as a food wrap for serving various foods.

A type of flour that was developed specifically for bread making. Bread flour is unbleached, high-gluten flour that typically contains 99.9 % hard wheat flour with malted barley added to increase the yeast activity.

serrated knife, serrated edge, types of kitchen knives,

An electric baking machine built to produce single loaves of bread on the home kitchen countertop.

An old English food dish, initially prepared as a means to use up stale or left-over bread.

A kitchen utensil that assists with the uniform cutting of bread slices from whole loaves of bread.

bread crumbs, panko,

Native to the Pacific regions, it is a round tropical fruit with a thick green, mottled skin that grows from 1 to 7 pounds in weight.

The process of covering food with bread crumbs, cracker crumbs or also nuts, before it is cooked to improve the flavor and texture of the food after it has been prepared.

A hard cracker made from bread dough that is formed into a long circular stick shape.

A French cheese, from Corsica, which is made from sheep's milk. Produced as a small round wheel, Brebichon has the edible outer rind of penicillium candidum that is common on the soft ripened cheese varieties, giving it a small biscuit look to an unopened cheese.

Term used when describing wines of the highest quality that were made from the best grape varieties (“Noble Grapes”).

A grape varietal, used in the production of red wine, originating in the Loire Region of France.

An Italian dried beef made from loin meat that is cured and formed into round sticks, similar to Coppa.

A grape varietal, used in the production of red wine, originating in the Loire Region of France.

Descriptor of wine with a metallic, farmyard, mousy smell that occurs in a wine that has been contaminated by species of Brettanomyces funges.

A beverage made by the process of brewing. Beverages such as coffee and tea are brewed with infusion.

Wine descriptor most often applied to young dry reds with notable tannin and alcohol.

Descriptor of wine with a brick red color, thought to imply age in a red wine.

A type of cheese most often made from cow's milk that is French in origin and has a soft, creamy texture, a creamy white color, and a thin white rind that is edible.

A cow's milk cheese from the Normandy region of France. It is a very rich and creamy cheese that develops a thick white crust as it ripens.

Term for the notably clear and bright appearance of a wine that is free from sediment or cloudiness.

A cheese from the Corsica region of France that is made from sheep's milk. This cheese is uncooked and most often covered with herbs, which include rosemary.

A method involving the soaking of food in a liquid solution consisting of water, salt, sugar, and possibly herbs and spices in order to preserve, tenderize or flavor various food and cuts of foods.

A curing process that involves the soaking, washing, or injecting of food with a solution that is used to pickle or preserve foods.

A reference to numerous types of cheese that are washed with, or submerged into, a brine bath as part of the cheese making process.

Also referred to as city hams, brine-cured hams are cuts from the hind leg of a hog.

An olive that has been soaked in a brine typically consisting of water, salt, vinegar, and other ingredients that provide a moist shiny flesh to the product.

A type of turkey that has been soaked in a solution of salt and water for a period of time for the purpose of moistening the meat and enhancing the flavor.

Developed to hold food items immersed in a liquid brine, Brining Bags are large clear bags that are made to securely hold the weight of both the food item and the liquid during the brining process.

A seasoned mixture that may consist of a variety of seasonings such as coarse or flaked salt (sea salt and kosher salt are common), pepper or peppercorns, sage, allspice, thyme, garlic, cardamom, lavender, juniper, citrus zest, and other selected ingredients.

A light French bread, cake, or pastry that is made with a rich dough containing light yeast and portionally larger amounts of butter and eggs.

A type of pan or mold with fluted sides that is used to form the base of the traditional French bread known as Brioche.

A kitchen appliance designed to keep crackers, cookies, chips, and other crispy foods fresh and crisp.

A cut of meat, typically sold as a boneless cut, that is removed from under the first five ribs in the breast section of the animal.

Commonly known as the thin cut or brisket-deckel-off, this cut is one of two that are produced from the Beef Brisket.

Also referred to as the Deckel or Deckle, this cut is one of two cuts taken from the beef brisket, a piece of meat located between the fore shank and the plate of the beef carcass....

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

*T&A BROCCOFLOWER™ green cauliflower is a vegetable that is a cross between broccoli and cauliflower.

A vegetable consisting of green clusters of buds, known as florets, which grow on a thick leafy stalk.

Made from a base of cheddar and parmesan cheese, this type of soup is served as either a side dish to accompany sandwiches and salads, or as an ingredient for use in food recipes.

A green leafed vegetable or cooking green, often used in Italian cooking, that is related to both the broccoli and turnip family of vegetables.

Native to Italy, this relative of the broccoli and cauliflower family grows as a lime green colored head having an appearance somewhat similar to cauliflower except for the cone-shaped florets that swirl upward forming peaks.

Broccoli seeds that have germinated, requiring only water and a cool place to grow, which are then harvested as a food.

A French term that means skewer. This term is used to describe foods that will be placed on a skewer and grilled, which is customary when a menu or recipe states "en brochette" or for the dish referred to as chicken brochette.

A method of cooking using direct heat, which is much like grilling except that the heat source is over the food instead of under it.

Also known as a broiler roaster, oven roaster or oven broiling pan, this piece of cookware is used to broil foods in the oven such as steaks, roasts, or various cuts of meat, poultry and vegetables.