Glossary of Cooking Terms

A light colored oil pressed from the "copra" (meat) of a coconut. It solidifies at room temperature and has a buttery texture.

A soup that is most often associated with the central and southern regions of Thailand.

A variety of kitchen utensils made from the wood of coconut shells. The wood is shaped into the form of the utensil required and sanded to a very smooth surface.

Vinegar produced from the sap and water of coconut trees that is fermented and aged to and processed into a mildly sweet vinegar.

The somewhat clear liquid endosperm that is contained within whole, young coconuts.

A fruit native to India, which grows on tropical evergreen trees. Maturing into a small round fruit approximately 1 to 2 inches in diameter, Kokum becomes dark purple to black in color as it ripens.

A common type of saltwater fish that has flaky white meat and a mild taste. It is one of the most popular types of fish and is used in many processed fish products, such as fish sticks or fish cakes.

A method of cooking an egg in which the egg is cooked more slowly than a boiled egg, but basically yields the same results, except that the egg is more tender.

A popular beverage brewed from ground coffee beans and water. It can be served hot or cold and comes in many flavors, depending on the type of coffee bean, the method of roasting the beans, and the flavorings that may be added.

The beans harvested from the coffee tree, which are dried and roasted. The beans can be sold whole or ground and are brewed with water to make a popular beverage.

A quick bread type cake that is topped with a streusel topping, glazed frosting, or a melted sugar topping.

Typically made from paper or fine wire mesh, this kitchen utensil holds coffee grounds so water can pass through the contents into a receiving pot, such as a coffee pot.

A device that is used to grind whole coffee beans into a suitable size for brewing.

An appliance or piece of kitchenware that typically accomplishes the task of brewing the popular drink produced from ground cocoa beans.

A very fine variety of brandy named for the Cognac region in western France where it was first produced.

A kitchen utensil that is a shorter form of the whisk that is used for whipping a variety of food ingredients.

A device used for draining liquid from food. It consists of a bowl constructed of metal or plastic that is covered with a series of holes through which the liquid can drain.

A type of cheese produced from cow's milk that has a light orange color and a mild flavor.

A combination of colby and jack cheese that have been blended together to form a marbled, golden and cream-colored cheese.

A potato and cabbage or kale side dish from Ireland that is typically served during festivals, holidays and various seasonal feasts such as Imbolc, the first day of spring or end of the Celtic year known as Samhain or Hallowe'en.

Fresh or canned meat that consists of precooked, ready to serve meat loaves or sausages made from pork, ham, or beef.

A process that bathes food with low level gamma rays (x-rays) or an electron beam (e-beam) to reduce or kill microorganisms, such as e-coli, listeria, salmonella and campylobacter that may cause illnesses from exposure to harmful pathogens.

A term that is used to describe the process of pressing fruit, seeds, and nuts to obtain oil without the use of additional heat to extract the oil.

A method used to enhance the flavor of food by using smoldering wood at low temperatures during the curing process.

The technique of cooling wine to very low temperatures for up to 2 weeks. The process causes a wine to drop tartaric acid crystals.

A preparation technique, used primarily for vegetables, that "shocks" the food item by exposing it to ice water after the food item has been blanched.

A salad prepared with shredded, finely sliced or square bits of cabbage that is most often a white cabbage.

Built to conserve space, Collapsible Utensils are made to be compressed, folded or closed together so they become less bulky and almost flat for ease of storage.

A broad leafed green plant, related to kale that is used as an ingredient in green salads, or as a vegetable to be served for a cooked vegetable dish, or combined and with other ingredients to be stir fried and served as part of a main dish.

A grape varietal, used in the production of white wine, originating in the Charente district of France.

A griddle used for cooking tortillas. If it is used over an open fire, it is generally made of unglazed earthenware, and if electric or gas, they are made of light metal.

The blending of two or more food ingredients to create a mixture. This can be accomplished by mixing the ingredients manually or through the use of an electric blender or food processor.

A type of Pear that is one of the juiciest and most flavorful available, but it is also one of the most expensive.

A full-bodied, mature wine with a satisfying finish. The wine has all characteristics necessary for a fine wine.

A descriptor for wine possessing many elements of flavor and aroma that are harmoniously balanced.

A type of salad prepared with a number of ingredients that are all arranged neatly and symmetrically on the plate instead of being tossed together.

Preserved fruit that has been stewed or cooked in a heavy, sugary syrup to be served as a dessert.

A butter that has been flavored by blending together various ingredients such as fresh herbs, shallots, minced garlic, chili powder, pepper flakes, grated citrus zest, or an array of spices.

A popular French cheese made from the milk of Montbeliard cows, raised in the Franche-Comte region of France.

A raw or cooked food prepared by peeling, seeding and coarsely chopping, dicing or grinding the item making it ready to be served or combined with other ingredients.

A gastropod mollusk, which is a mollusk that has a single shell containing a single muscle.

A pasta variety that is shaped like a small conch shell. It is commonly used in pasta salads and with meat sauces.

A pasta variety that is shaped like a tiny conch shell. It is most suitable for soups and pasta salads.

A pasta variety that is shaped like a conch shell. It is a large size so it is most suitable for stuffing and baking.

A variety of grape that is smaller in size and less meaty than other varieties. The Concord grape has a dark purple to almost black thicker skin that covers a jelly-like inner meat, which can be squeezed out from the skin.

Any type of food that has been processed to remove a portion of the liquids contained within the food item, providing a thicker consistency to the Condensed Food.

A type of whole milk, most often used as a cooking ingredient, that has been thickened through the elimination of about 60 percent of the water content, producing a concentrated flavor.

A preparation used to flavor food after it has been cooked or used as an accompaniment for a variety of dishes.

A small fork used to serve or retrieve condiments from jars, trays or serving bowls.

Descriptor of a wine that implies a manufactured, candy-like sweetness rather than a honey-like sweetness.