Glossary of Cooking Terms

"DOC" or “Controlled Denomination of Origin”. A geographical indication shown on the label of reserved wines that meet the requirements set out by specific production regulations and national and community legislation.

"DOCG" or "Controlled and Guaranteed Denomination of Origin". Top ranking in the Italian wine ranking system.

A descriptor of wine with concentrated aromas on nose and palate. Characteristic desirable in young wines.

A type of corn that is named for the indentation on the top of the kernels that develops as the corn dries in the field.

A type of open-faced egg sandwich created in the Western U.S. It consists of a mixture of green peppers, onions and ham combined with scrambled eggs served on fresh or toasted bread.

Characteristic of a premium wine that fills the mouth with developing, subtle layers of flavor that gradually unfold with aeration.

A creamery cheese from the Derbyshire region of England that is made from cow's milk.

Refers to the final course of a meal. In the United States, dessert usually consists of a sweet dish such as cake, pastry, or ice cream.

Any variety of wine with an alcohol content that ranges between 14% and 24%, or that has a high-alcohol content that occurs naturally.

Refers to the removal of the large vein that runs down the length of a shrimp. A fork can be inserted in the back of the shrimp to pull out the vein or a knife can be used to cut a slit down the length of the shrimp.

A kitchen utensil that is used to remove the large vein that runs down the length of a shrimp.

A descriptor of a wines maturity and drinkability. May be described as well developed or underdeveloped.

The name given to version of a rich dark chocolate cake that was originally developed as a red colored, mild flavored, chocolate cake.

A hard-boiled egg in which the yolk is removed and blended with other ingredients such as mayonnaise, mustard, and seasonings.

Ham meat or a mixture of ham and pork shoulder meat that is cured and then cooked with water, spices and other ingredients.

A type of cream with a rich, buttery texture that is used as a topping for desserts.

A mixture of spices, common in India, which is used to season a variety of different Indian foods.

The process of cutting food into small cubes of equal size so that the food is evenly cooked and/or pleasant in appearance for the recipe.

Naturally occurring proteins that are contained within foods or liquid and tablet supplements manufactured for the purpose of improving digestion.

A type of mustard produced from brown or black mustard seeds, white wine, and seasonings.

An herb which belongs to the parsley family of plant, that develops fine feathery leaves from a single stalk.

A seasoning that may be made with wine or vinegar, dill, salt, garlic, possibly sour cream, mayonnaise, butter, and combinations of other ingredients.

Refers to the process of thinning a liquid by adding more liquid and/or reducing the flavor by adding liquid.

A Chinese term used to refer to various small bite-sized foods served in small quantities (3 to 4) to be eaten as appetizers or snacks.

A mixture of ingredients that complements other foods such as raw vegetables, chips, or toast, which are dipped into it.

Characteristics of wine that are immediately obvious.

A type of leavening method in which yeast is activated in warm water before it is mixed with the other ingredients to form bread dough.

Descriptor of wine with undesirable odor from winemaking process, such as incorrect vinification techniques and/or improperly cleaned barrels.

A Cajun food dish prepared with poultry giblets (turkey or chicken gizzard and liver), ground chicken, turkey, beef, or game, onions, green peppers, celery, fried or steamed rice, garlic, pepper, bacon fat, and Cajun seasoning.

Small, pre-moistened towels or towelettes that are used to clean surfaces for the removal of dirt and bacteria, such as staph and salmonella that may have been placed on the affected surface from foods, persons or animals.

The process of cutting or pulling apart cust of meat that are joined at a common point or a joint.

1. The process of combining one ingredient with another to form a solution. For example, sugar will dissolve in water to form a solution.

A type of vinegar that is made from distilled grain alcohol. Transparent and thin in texture, this vinegar has a strong, unpleasant flavor and is not used for seasoning foods.

A characteristic that sets a wine apart from other wines.

Small, short-cut pasta tubes that are approximately 3/8" long. They are often used in soups.

A pasta shaped like a small tube that is often used in soups. A larger version of ditalini is known as ditali.

A type of candy made with sugar, egg whites, and hot syrup that is formed into individual candies by dropping the mixture from a spoon onto wax paper and allowing it to cool.

Pronounced Dohl-chet-toe. A grape varietal, used in the production of red wine, originating in the Piedmont region of Italy.

A very small amount of a soft food item that can be formed into a small round shape as a serving.

A traditional Greek dish of rolled grape or cabbage leaves that have been stuffed with a variety of ingredients including chopped meat (beef or lamb), rice, pine nuts, onions, and seasonings.

A warm water fish that has a medium textured, dark flesh that turns brown when cooked.

A grape varietal most notably known as Dolcetto, used in the production of red wine, originating in the Piedmont region of Italy.

A grape varietal most notably known as Dolcetto, used in the production of red wine, originating in the Piedmont region of Italy.

The level or degree of cooking that has been completed for the prepartion of a food.

Also known as a Flat or Saturn Nectarine, this type of fruit has a flattened appearance that is similar in shape to a donut, thus the name.

A pan that is constructed similar to a muffin tin except that the cups have a rounded bottom and a stem that comes up in the center of each cup to create the hole in the doughnut.

A variety of white Peach that originated in Asia. The name was derived from the appearance, which looks like a cake donut.

A type of flatbread or pancake that is a traditional food from India. Dosas are made from a batter of rice and other ingredients that are mixed together and then poured onto a griddle for baking until they turn a crispy light brown in color.

In reference to wine, a "dosage" is a mixture of sugar and wine that is added to sparkling wine and champagne.

A food process involving the placement of small bits and/or pieces of food ingredients over, within, or around the food being prepared in order to evenly distribute particles or components that are to be melted, absorbed, or added to enhance the flavor.