Glossary of Cooking Terms

An Italian abbreviation for "Denominazione di Origine Controllata" or “Controlled Denomination of Origin” which is a certification given to wines.

An abbreviation for Italian wines which refers to "Denominazione di Origine Controllata e Garantita" or "Controlled Denomination of Origin Guaranteed".

A designation for European food products that stands for "Denominazione d'Origine Protetta." It is a certification issued and guaranteed by the European Union to identify and guarantee that specific food and agricultural products are authentic or made by skilled artisans engaged in producing the designated items in specific regions.

A name given to several types of flatfish that are a variety of flounder. Dabs are saltwater fish that have flaky white flesh when cooked and a mild flavor.

A freshwater fish that catagorized as cyprinds, a fish species that range in size from only inches in length to larger varieties that may be over 48 inches in length.

A type of stew that is a specialty of the Jewish population in Morocco. It is prepared with beef, traditionally the cow’s foot, but today is more often prepared with brisket, short ribs, or chuck roast.

An Asian root vegetable that is a long, white, carrot shaped radish that is crisp and juicy with a milder taste than red radishes.

Terms that are used to describe many different types of dried beans, lentils, peas, or pulses.

A cow's milk cheese from Denmark that is light yellow in color with a semi-soft and slightly rubbery texture and a mild flavor.

A common variety of tangerine that has a thin rind, which is deep reddish-orange in color, smooth and easily peeled.

Refers to the leaves of the dandelion plant, which are considered a weed in the United States, but are actually one of the most vitamin rich foods available.

Any of a variety of cheeses that are made in Denmark using their traditional manner of cheesemaking for blue cheeses that are formulated to be similar to the pasteurized Bleu d'Auvergne and unpasteurized Bleu des Causses varieties of this cheese.

A large, flat type of roll prepared with a rich, flaky pastry of sweet, yeast-leavened dough.

Originating from the state of Wisconsin in the U.S., this variety of cheese is made from pasteurized sheep's milk.

Small metal containers that are used for preparing and baking individual servings of food within a pastry.

Made from the leaves of a tea plant grown in Darjeeling, India at the base of the Himalayan mountains.

Refers to most types of chocolate that are not milk or white chocolate. Dark chocolate types include unsweetened, bittersweet, and semisweet varieties.

A raisin that is sun-dried for several weeks, causing it to become dark and shriveled in appearance.

Adding a very small amount of an ingredient to a mixture, such as a "dash" of pepper, a "sprinkle" of salt, or a "few drops" of a liquid.

A type of soup stock prepared with dried bonito tuna flakes, seaweed, and water....

An oblong, brown, and very sweet fruit of the date palm tree native to the eastern Mediterranean and western Asia.

An unprocessed sugar made from dehydrated dates that are ground into small bits to be used as a sweetener.

A traditional French stew prepared with beef that is slowly braised in red wine for several hours in a covered dish used to cook the stew, which is also referred to as a "daube" by the French.

A semi-hard, unpasteurized goat's milk cheese from France. The cheese is produced in dolphin and brick shapes with a deep red rind.

A term applied to a traditional French potato dish from the Dauphine in Savoy region, near the Italian border.

A popular beverage brewed from ground coffee beans that have been processed to remove the caffeine.

The process of pouring a liquid from one container into another in order to allow the liquid to breathe (aerate), to separate any unwanted deposits (sediment) so that it remains in the original container, and to improve flavors by softening the wine or reducing the wine temperature.

A glass or crystal vessel that wine is poured into for optimal aeration and sediment separation before consuming.

A beverage utensil used to aerate and filter liquids, such as wine as it is poured into a decanter.

Decorating tips are the nozzles on the end of a pastry bag that the frosting or filling is forced through to apply it to cakes, cookies, or pastries.

A type of corn that is usually associated with the multicolored ears that are used as a popular decoration for seasonal displays, especially during the autumn months.

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

The process of "dry" cooking food totally covered in hot cooking fat or oil. This process produces evenly cooked food with a golden, crisp surface on the outside.

A type of kitchen utensil that can be used to heat cooking oils (fats) so foods can be completely covered in hot oil to be fry cooked, also referred to as "deep fat fried".

The process of warming food that has been frozen so that the food can be eaten or prepared to be served.

The process of loosening, reducing, and dissolving the residue remaining in a pan after meat has been sautéed.

Refers to the process of removing the fat from the surface of a sauce, soup, or stew.

Types of food that have been dried to remove most of their natural moisture in order to preserve the food, thus reducing the potential problems which can occur as fresh foods mold or become fermented.

A technique of gently extracting color and structure from the fruit rather than the customary pump over method.

Designed for thick sandwiches, this knife is made to cut easily and quickly through a variety of sandwich ingredients.

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

A long oblong-shaped squash with a cream colored, green striped thick outer skin and a golden fine-textured inner flesh.

Descriptor of wine. “Delicate” wine is somewhat mild, light in fragrance, flavor, and body but is still attractive.

An aromatic rice native to the United States that is a cross between the basmati rice and the long grain rice.

A potato dish that is prepared by dicing or mashing potatoes, mixing the potatoes with seasonings, and in some instances, adding cream or milk.

A cut of meat and steak dinner made world famous by Delmonico's Restaurant in New York during the mid 1800's.

An unrefined or raw sugar coated with molasses and processed into crystals or cubes of sugar during the first crystallization of the cane syrup.

A French term for wine that contains 5 percent or less sugar, making it a semi-dry wine.

A French term historically used to describe a traditional brown sauce such as Espangnole, which has been simmered and reduced to half of its original volume, resulting in a very thick, intensely flavored mixture.

A French term used in reference to a small amount of rich, strong flavored coffee usually served after meals in a small cup called a demitasse cup.