Glossary of Cooking Terms

A kitchen utensil designed like a traditional Balloon Whisk but with more wires so that the tasks of whipping and blending foods is more effectively accomplished.

A version of "blind tasting" where wines of different varietals are tasted at the same time.

As the name implies, this utensil consists of two sets of similar pans or pots that are used for cooking ingredients with boiling water.

A type of cream with a minimum of 48% milk fat, rating it as one of types of Cream with the second highest butterfat content.

A pie made with both a bottom and a top crust. The first crust used for the Double Crust Pie is the bottom crust which is rolled out and placed in the pie plate.

A type of rolling pin that has closely spaced grooves running the entire length of the pin as well as around the shaft at right angles to the length of the pin.

A type of English cheese that at one time was made only with the milk from Gloucester cows, which are now almost extinct.

A mixture of flour, a leavening agent, and a small amount of liquid ingredients that forms a mass, which is thick, but pliable.

A hand utensil that is used to combine ingredients that are being mixed for when preparing various foods with dough.

A kitchen utensil with a handle and a square beveled blade that is used to scrape, cut, and section ingredients when working with dough.

A kitchen utensil that is used to mix and thoroughly combine the ingredients required for making dough.

Sweetened dough that is formed into a ring or ball and then deep-fried. The deep-frying process produces a browned surface covering a moist cake.

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.

French descriptor of sweet wine. Wines that are "doux" are typically labeled "vin doux".

In reference to wine, "downy mildew" is a fungal disease that has the ability to cause severe damage to the vine.

Pinkish-red or yellow in color, this type of fruit is harvested from a species of climbing cactus that grows in tropical areas of the Middle East, Asia, Central and South America and a few other regions with warm climates.

A type of snap bean that is similar to the green bean with an editable pod, except the pod is flatter and has purple colored strips running down a cream background.

A decorative confectionery made from sugar that is often added to cakes, cookies and other baked goods.

Refers to the process of pouring off the excess liquid or fat from food such as draining the water from boiled pasta or potatoes.

The process of pulling foods through dry ingredients to coat them before cooking.

A container with small perforated holes that is used to hold flour, herbs, or other similar ingredients that are sprinkled on foods that are being prepared.

1) A type of sauce prepared for salads that usually has a vinegar and oil base with the addition of herbs and spices.

Refers to various types of beans that have been dried in order to preserve them for future use.

Thinly sliced beef that has been smoked, salt cured, and then cut into round or rectangular slices.

Cherries that have been pitted and had 75 to 85 percent of the moisture removed through some type of drying process.

Any chili that has been dehydrated or dried in order to extend the shelf life and to concentrate the flavor.

Any fruit that has been dehydrated (dried) in order to extend the shelf life and to concentrate the flavor or sweetness.

Chopped red hot chile peppers (usually Cayenne) that are dehydrated to form flakes.

A wrinkled shiny skinned fruit, which is native to America, Europe and Asia. There are many varieties of this fruit, which have flesh that ranges in flavor from tart to very sweet, but there are only a few varieties that are suitable for drying.

Any vegetable that has been dehydrated or dried in order to extend the shelf life and to concentrate the flavor.

Made to fit around the neck of a bottle, a Drip Stopper may be formed into a single piece or two pieces that keep excess liquid from being spilled as the beverage is poured.

The juices and fat remaining in a pan after meat has been cooked. The drippings are often used as a base for sauce or gravy.

A medium size Italian olive that is elongated in shape and a darker violet color when harvested.

Refers to the process of pouring a very fine stream of liquid, such as melted butter or a sugar glaze over food for decorative purposes and/or to add flavor.

A wide, round, low-walled type of kitchen Sieve used to strain liquids or to sift and strain dry ingredients, such as flour, powdered sugar and nuts.

1) In reference to poultry, the drumstick is the lower, meaty leg portion of the bird, such as a chicken, turkey or duck, which exists from the knee joint down to almost the foot.

A characteristic of wines with little or no sugar. A wine that is slightly sweeter is referred to as “off dry”.

A step in the curing process prior to curing that involves the rubbing of food with a mixture that is used to preserve foods.

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Generally a black olive that has been salt-cured by storing it in salt from one to several months, resulting in a wrinkled flesh.

Solid substance present in wine that can be recovered after the evaporation of water and alcohol.

The term "dry ice" was coined in 1925. Dry ice is crystallized carbon dioxide, the solid form of carbon dioxide.

Milk that has had most of the water content removed, reducing it to a dry powder form.

Onions that remain in the ground and are not harvested until they have matured into a larger round onion with dried leaves.

Refers to a mixture of herbs and spices and similar dry ingredients that are rubbed onto the surface of food (most often meat) to add flavor.

A sausage that may be categorized as dry or semi-dry that is cooked, smoked, or un-smoked, and is generally considered as ready-to-eat.

A rich extra dark malted beer, low to medium bodied, medium to high bitterness, intense with varying sweetness and dryness.

A French phrase meaning ''of the day'' and is commonly used on menus. For example, soup of the day would be ''soup du jour''.

A fortified wine that has been seasoned with herbs and spices that is served as an aperitif.

A small potato blend made from a mixture of ingredients that are formed into various shapes such as stars, baskets, crowns, roses, leaves, or uniquely shaped patties to be served as a garnish to accompany meats and poultry.