Glossary of Cooking Terms

The process of preparing meat from by cutting the meat into cubes. Typically, a Cubed Steak is used to describe a cut of beef that is usually only suitable for stewing and slow cooking and may require tenderizing before it can be used so it is cut into bit-sized cubes.

A long, cylinder shaped vegetable of the gourd family that has rounded ends and grows on a creeping type of plant.

A long narrow variety of squash, very similar to zucchini in flavor, that is often considered to be of African decent, but common in southern Europe and Asia.

An Italian sausage originating in northern Italy that is commonly found only in Italy or various regions throughout the world with a large populace of Italians.

An expensive dry-cured Italian ham that is often referred to as a center-cut ham.

A stuffed pasta made in the shape of an oval with a crimped top. The pasta dough is rolled out and cut into strips that are approximately 4 inches wide.

A South African term that is used in place of the term “grape variety”.

A small plant of the parsley family from which seeds are harvested for use as a spice.

A white mushroom with a mild flavor that is very much like a button mushroom only larger.

A miniature cake, baked in a cup-shaped mold that is prepared as an individual serving.

1. Cheese Curd - A small solid that is formed during the first stage of cheesemaking when milk is coagulated, separating it into solids of protein and liquid.

Refers to a food ingredient that separates because of overheating or because an acidic ingredient has been added such as lemon juice to a milk or egg preparation.

A step in the curing process prior to curing that involves a "wet" or "dry" process used to preserve foods such as ham, fish, cheese, sausage, and vegetables.

Salt used in curing and preserving food, consisting of a mixture of approximately 94 percent salt and approximately 6 percent sodium nitrite.

A variety of endive that is a member of the chicory family of greens. It grows prickly green leaves that provide a slightly bitter taste.

A berry, much like a small grape, native to France and northern Europe that is related to the green gooseberry.

A very small red or yellow tomato that is approximately half the size of a cherry tomato.

A strong-flavored, highly spiced dish of meat, fish, and/or vegetables made in Eastern Indian kitchens.

The green leaves growing from the branches of the Curry tree, a variety of plant native to many regions of Asia and India.

A paste, originating from Thailand that is used to make sauce for seasoning a variety of meat, rice and vegetable dishes, which become "curried" food.

A type of herb that is grown both for its ornamental beauty, its aroma and its flavor when used in foods.

A blend of strongly flavored spices popular in Eastern Indian cooking that are ground into a finely powdered substance.

A favorite rice dish from India that is seasoned with a curry sauce, which is basically a gravy.

A type of fish related to the cod that is found in the waters of the North Atlantic.

A sweet mixture often used as a dessert that is prepared with eggs, sugar, and milk or cream.

A fine textured substance that is a common food ingredient in Europe and most notably used in British cooking.

In preparing pastry, this refers to mixing a fat such as butter or lard with a dry ingredient such as flour until it forms particles of fat that are covered with the dry ingredient.

A thin, boneless cut of meat which is very tender and generally considered to be small in size.

A hard surfaced kitchen tool that is generally made of wood, wood laminate, composites, or plastic materials and is used as a surface for cutting, slicing, chopping, or mincing food products.

(1) French word for “vat”. (2) French refer to a wine as Cuvée if it is a specific blend, typically derived from different varietals/vintages.

French for “grape variety”.