Glossary of Cooking Terms

Wine produced in the Bordeaux region that falls between a rosé and a red wine in color characteristics.

A white grape varietal primarily grown in the Southern Rhône and Languedoc regions of France.

A grape varietal used in the production of white wine. Although the varietal originated in central Italy, it is also grown in areas such as France, Australia, South America, Portugal, and the United States.

A grape varietal used in the production of white wine. Although the varietal originated in central Italy, it is also grown in areas such as France, Australia, South America, Portugal, and the United States.

A type of bivalve mollusk found in shallow areas of ocean salt water and in numerous areas of fresh water.

A rich flavored soup prepared with small pieces of clam, bits of vegetables, and cooked in a stock that may be cream-based or water-based.

A combination of water and liquid processed from clam meat that has been cooked....

A kitchen utensil that is used to pry open the hard shell of a clam or an oyster in order to remove the meat.

Often considered to be an activity at the seashore, clambakes are events that may be picnics or evening parties where clams and a variety of other foods are steam-baked.

Wine produced in the Bordeaux region that falls between a rosé and a red wine in color characteristics.

Production of crystal clear wine through processes such as fining, filtration, and refrigeration.

Typically, it is a any unsalted butter that has been heated to remove the milk solids.

The process of removing impurities from a liquid such as melted butter, meat stock, or vegetable stock.

An Italian sauce, which uses traditional or country ingredients, with a rustic style of preparation comparable to the region from which it was created.

Term that is used to designate/label wine from the oldest and superior area of a region.

A type of pot that is commonly used to cook a variety of sauces, stews, egg, potato, vegetable, meat, poultry, and fish dishes.

A cooking container that is made of natural clay in a variety of sizes to evenly and slowly cook foods such as meats, poultry, seafoods, and vegetables.

Descriptor for wine with no noticeable aroma, appearance, or flavor defect.

When working with hot chile peppers use caution not to place hands or fingers around the eyes, mouth or other areas of the body that may be painfully affected by the capsaicin substance contained within the chiles that easily rubs off onto the hands.

A kitchen utensil with a wide rigid blade approximately 6 inches in length, which tapers to a sharp cutting edge.

A variety of tangerine grown in Spain and parts of North Africa that has a loose, thin skin.

A grape varietal most notably known as the Pinot Blanc varietal, used in the production of white wine, originating in the Alsace region of France.

A type of fruit containing a pit, also referred to as a stone, that attaches itself or clings to the fleshy pulp of the fruit.

A clone is a carefully selected vine variety that has been replicated because of specific positive attributes such as flavor, productivity and adaptability to growing conditions.

A vineyard enclosed by a wall.

Descriptor for young (typically red) wines that do not freely disclose their character.

A baked bread dough with a tighter consistency in the texture of the bread. A closed crumb provides less air pockets with more dough per square inch than is provided by open crumb breads, such as sourdough that contains more air pockets and less dough per inch.

Descriptor for young (typically red)wines that do not freely disclose their character.

A foodborne pathogen that causes illness from meats such as ground beef, roast beef, pork, chicken, and turkey, which has been improperly cooked.

A type of cream containing at least 55% fat content with a rich, buttery texture that is used as a topping for desserts.

(Scientific Name: Auricularia auricula) An ear-shaped fungus that grows on the dead branches of broad-leafed trees.

A type of wild berry that looks very similar in appearance to a raspberry, forming small round knobs around the surface of the berry as does the raspberry.

Characteristic of wine that is typically undesirable. “Cloudy” wine is often the result of winemaking mistakes and is unpleasant.

A sweet, but very strong spice obtained as an unopened flower bud from tropical evergreen trees, belonging to the myrtle tree family.

Similar to other sprouts in appearance, the Clover sprout is often recognized for the nutrients and plant compounds it contains.

A type of roll made with a yeasted bread dough prepared with white flour (wheat) and is enriched with eggs, butter, and milk.

A dessert wine that needs more acidity to balance overpowering sweetness. Wine described as “Cloying” is unpleasantly sweet and heavy.

Descriptor of wine that is of poor to mediocre quality. The wine is harsh in flavor and texture, the aftereffect of inferior grape varieties and/or growing methods.

cobbler, fruit dessert, apple cobber, peach cobbler, blueberry,,

A common type of bread in the British Isles and the United States in which the name refers more to the shape and style of the bread loaf than to any particular recipe.

A bi-valve mollusk, considered a shellfish that is similar to a clam. Cockles, which are popular in Europe, are harvested similar to clams, by digging them out of the sand along a shoreline.

A small pearl onion that has been pickled or brine cured and is used to enhance the flavor of various drinks, such as a martini.

A beverage utensil that is used to hold fruit cubes, onions, cherries, or any item that can be pierced and placed in a drink.

A dipping sauce made for shrimp, crab, and other seafood. It can also be used for meats, in salads, and with hors d’oeuvres.

Common in home and commercial bars, a Shaker is used to mix ingredients prior to pouring in a beverage glass.

weiner, weiners,

A chocolate powder produced from cocoa beans that have been roasted, husked, and processed to remove the fat, wihch is the cocoa butter contained in the bean.

Cocoa butter is a cream colored vegetable fat that is obtained from cocoa beans, usually as a byproduct during the production of chocolate and cocoa powder.

A large seed that is the edible fruit harvested from the coconut palm tree grown in tropical regions around the world.

A liquid produced by boiling shredded coconut meat in water and then straining the contents through cheesecloth to extract the liquid from the boiled coconut.