Glossary of Cooking Terms

Extra lean is a designation given to meat products that have a fat content of no more than 5%.

The ham must contain less than 5 grams of fat, less than 2 grams of saturated fat, and less than 95 grams of cholesterol per 100 grams and per Reference Amount Customarily Consumed (RACC).

A type of olive oil marketed as an extra light version of virgin olive oil. The name can be somewhat deceiving because many consumers believe that this type of olive oil is lower in calories than other types of olive oil, which is not true.

Refers to the chemical requirements of the olive oil and not the quality and taste.

The distilled or evaporated oils of foods or plants (such as nuts, seeds, fruits, vegetables, herbs, spices, bark, buds, roots, leaves, meat, poultry, seafood, fish, dairy foods, or eggs) that are dissolved in an alcohol base or allowed to dry to be used as a flavoring.

The extraction of compounds from the skin of grapes. These compounds impart tannin, color, and body into a wine.

Refers to the extraction of compounds from the skin of grapes. These compounds impart tannin, color, and body into a wine.

The eye round is the eye muscle of the bottom round of the beef round primal cut.

The boneless eye round beefsteak is a small cut obtained from the eye round roast.

A type of grape native to Hungary used for producing good quality white wines.

A type of French bread that designates a shape more than a particular type of bread.

A Cajun dish made as a stew containing vegetables and a single type of seafood served over a bed of rice.