Glossary of Cooking Terms

Long flat egg noodles that have been deep-fried in a flattened nest shape and then dried.

Escherichia coli, or E. coli which is a shorter version of the name, refers to an illness from foodborne pathogens that may be transmitted from: 1) Person to person if hands, utensils and counters were not washed thoroughly; 2) Ingesting contaminated liquid substances such as may occur by swimming in contaminated water, drinking raw milk or unpasteurized ciders and juices; 3) Eating food that is undercooked such as raw ground meat (hamburger or sausage)as well as meat infected during processing that is not cooked sufficiently to kill the bacteria; or: 4) Eating produce that is contaminated with bacteria, such as occurs with plants coming in contact with feces or sewage from contaminated water.

A blend of China black tea and Darjeeling tea producing a rich, smoky flavor. It is one of the most well-known and popular types of tea.

Descriptor of aroma and/or flavor of wine reminiscent of earth. A hint of earthiness can be appealing, too much can make a wine coarse.

A root vegetable related to the turnip and horseradish family, with a crisp texture and a peppery hot flavor.

Descriptor of a pleasant wine that simply tastes good. A synonym for “direct” or “simple”.

A French term for an alcoholic beverage that is distilled from fermented fruit to produce a clear brandy or liqueur.

A common tool used to determine alcohol content by volume by measuring differences in boiling points between water and alcohol.

A small, cylindrical or oblong-shaped pastry, that usually contains a rich and creamy custard-like, inner filling surrounded by a breaded outer layer covered with chocolate icing.

A firm, yellow-colored cheese that provides a slightly sweet and mildly nutty flavor.

A product common in Asia and very popular in Japan that consists of fresh green soybeans picked while they are still young.

A grape varietal, most notably known as Gewürztraminer, used in the production of white wine.

A group of flowering plants that are most often used to garnish or enhance the appearance and flavor of various foods.

A type of fish that is characterized by a smooth, snakelike body. They are found in fresh water rivers and lakes in Europe and North America, but migrate to the southwestern Atlantic for spawning.

The presence of natural or added carbon dioxide in wine that is noted either by visual examination or by tasting.

A food product produced from poultry that is used as both an ingredient and a main dish for baked foods.

A hand tool that is used to manually mix and beat eggs or other similar ingredients, such as sauces, batter, egg whites, and dressings.

A cooking utensil that is made to hold an egg so it can be soft cooked, preparing by using a method that is referred to as "coddling" eggs.

An egg omelet or a lightly scrambled egg dish prepared with stir-fried meats and vegetables that may be baked, prepared on a stovetop, or fried.

A type of flat pasta that differs from regular flour and water pasta in that eggs are added to enrich the dough.

A kitchen tool that enables eggs to be easily cooked when poaching is desired. There are a variety of different utensils for this purpose, such as individual metal cups, groups of connected cups, poaching spoons, microwavable poaching cups, poaching pans with poaching cups, and electric egg poachers.

Approximately 3 inches in diameter, an Egg Ring is made to hold individual eggs so they can be cooked into a perfectly round shape.

A deep-fried Chinese pastry of flour and eggs that contains a variety of ingredients, such as minced vegetables, meat, herbs, and spices that are wrapped inside the pastry and served as an appetizer.

A utensil to separate the egg white from the egg yolk. There are a variety of devices that are made for this purpose ranging from cups with holes for pouring out the egg white to strainer-like utensils that most often mount on the edge of a measuring cup or bowl.

Similar to a scissor in design, this kitchen tool snips off the top of a soft-boiled egg so it can be eaten while still in the shell.

A kitchen utensil that is used to cut hardboiled eggs into uniform round slices....

An egg product that can be used as a replacement for fresh eggs in order to reduce or eliminate the cholesterol content found in whole eggs or for recipes requiring uncooked eggs.

A mixture of various ingredients (generally eggs mixed and beaten with water or milk) that are combined to be brushed on the surface of breads and rolls before baking in order to give the crust an added brownness, crispness and/or sheen after the item is baked.

The gummy-like, clear liquid that forms inside the eggs and surrounding the yolk.

Often referred to as Liquid Egg Whites or pasteurized egg whites, this food item is a replacement for the natural whites of eggs.

The yellow liquid of an egg making up about 40 percent of the liquid weight of the egg.

A beverage consisting of eggs, sugar, cream, nutmeg, brandy and/or rum. It can be served chilled or warm and is often served as a holiday drink.

egg plant, egplant, vegetable, fruit,,

German term for Icewine. White wine produced from grapes that are kept on the vine until the first deep frost.

The most common tube pasta shape. It is a narrow tube with a semicircular curved shape.

A small, sweet, purple berry that grows on bushes that are often found growing along roadsides.

A kitchen utensil with short side walls that is heated by electrical current in order to cook a crêpe that is 8 to 10 inches in diameter.

A tabletop griddle that uses an electric element as its heat source. They contain a large flat cooking surface and generally have a ridge around the outside edge to catch grease or juices from the food as it cooks.

A grilling unit that uses an electric element to supply a constant heat source. Because there is no flame involved, other fuel, such as gas or charcoal, are not necessary.

Descriptor of wine with distinguished quality, it is balanced, graceful, and refined.

A type of garlic that is actually closer to the leek family than the garlic family, but still considered garlic.

French term for maturing processes entailed between the fermentation and bottling of wine.

A medium sized tube pasta similar to rigatoni. It is slightly narrower and the ridges on the surface of elicoidali are slightly curved around the tube, rather than straight as on rigatoni.

A very small Greek olive that has a brownish-green or purplish-black color. The olive is brine-cured and contains firm meat that has a delicately sweet nutty flavor.

A medium to large sized apple that is bright red and yellow in color. It has a firm cream-colored flesh that is sweet but tart flavor.

Originating in Switzerland, this cheese is made with raw (unpasteurized) cow's milk, typically as a wheel weighing over 225 pounds with a thin hard rind surrounding it.

A turnover-like pastry, common in South American and many Spanish kitchens, which is filled with sweet or savory ingredients.

A medium sized Spanish olive that is elongated in shape and a darker violet when harvested.

A cross between a Delicious and a McIntosh apple, it is a medium sized apple and has a deep red coloring.

Descriptor of wine lacking in flavor.