Glossary of Cooking Terms

A fruit that is similar in appearance to a grape with a dark reddish colored skin and a flavor similar to a Concord grape.

An American cheese produced from cow's milk that may be skimmed or whole. It has smooth texture and a very mild flavor.

A large oval fruit native to India and Malaysia that grows on a tree related to the breadfruit tree.

A liqueur that is German in origin and produced with a unique blend of fruit flavorings, herbs, and spices.

A fruit that is native to the rain forests of India and is usually dried before it is used.

jalapeno, halopeno, halopano, hallopaino, hallopano,

Very similar to a combination of a turnover and a strudel, this food item is a delicious French pastry containing a sweet filling.

A thick fruit spread made with fruit pieces and sugar that are cooked and reduced until thickened into a medium textured spread.

A small red chile with an irregular shape and very hot flavor. It is used in many spicy main dishes as well as an ingredient for chile sauces and other similar condiments.

Grown in tropical regions, this is a variety of spice that is considerably larger than the traditional peppercorn and is actually a common spice known as "allspice" but referred to as a peppercorn in areas where it is grown.

A variety of the herb thyme that is grown in tropical areas of Africa and Brazil and is very aromatic.

A spicy Creole dish made with rice, ham, tomatoes, onions, peppers, and seasonings, and occasionally other meats or shellfish.

Descriptor of wine with the natural berrylike taste of a grape varietal.

Descriptor of wine with the natural berrylike taste of a grape varietal.

A dry-cured Spanish ham that comes from white hogs, which are raised in southern Spain and fed a diet of acorns.

(Scientific Name: Lentinula edodes) An Asian mushroom with a pale brown to dark reddish brown cap that is generally two to four inches wide.

A variety of the Asian eggplant characterized by a long, thin shape and light purple coloring, which may become dark purple as it matures.

An Asian root, known as Wasabi that is ground or grated to produce a sharp, strongly flavored condiment which is one of the most important seasonings in Japanese cooking.

(Scientific Name: Tricholoma matsutake) A wild mushroom found in the pine forests of Japan growing with a broad stem and an umbrella cap that may grow to a size of 10 to 14 inches in diameter, but is more commonly harvested when it is 3 to 8 inches in width.

A leafy green plant that is native to Japan, China, and Korea and is used as an herb.

A fruit developed from the crossbreeding of pears with apples to produce a crisp, mildly flavored pear.

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

The Japanese Sweet, which may also be referred to as a Japanese yam, an Oriental, Kotobuki, Satsuma Imo, or Satsumaimo, is a variety of potato that is common in Japan and is now grown in the U.

A long narrow chile pepper that is native to China, Japan and also common in regions of Mexico.

A utensil used for the canning of foods when working with glass jars. As the jars for canning are sterilized in a hot water bath or as they are pressure cooked with water converted to steam, the sealed jars become very hot and require a device to remove them from the cooker.

A kitchen utensil for use in removing or tightening glass jar lids. Some Jar Openers are designed as cushioned tongs that are curved to fit evenly around each side of a jar opening.

A French term used to describe groups of vegetables that are typically placed on a platter and arranged around the item being served as the main dish, such as meat, poultry or fish.

A type of baby Swiss cheese that is actually a Norwegian cheese. It has holes much like Swiss Emmental and the texture is similar, but the flavor is a bit sweeter with a more pronounced nutty taste.

A hybrid variety of aromatic rice that is a cross between Thailand's jasmine rice and India's basmati rice.

A variety of long-grain rice cultivated in Thailand. It is very fragrant and when cooked it is slightly sticky, but flavorful.

A type of tea that has a light refreshing flavor and the aroma of jasmine flowers.

A pork sausage common in Czechoslovakia that is made in the manner of traditional meats produced from this country.

A spice appearing to be a typical Peppercorn that is small in size and dark in color.

A new variety of apple created in New Zealand and is now making its way into the United States and other areas around the world.

A thick, clear, gelatin-like substance made from fruit juice, sugar, and the thickener pectin, which are cooked together to reduce the liquid content, concentrate the flavor, and thicken the mixture.

A dessert made by spreading jam or jelly on a thin layer of sponge cake which is then rolled up into a log shape.

Used for the preparation of jellies and sauces, this utensil is a common tool when canning various types of foods.

A small oval candy that has a hard outer covering enclosing a gelatin-like mixture that is sweet and chewy.

A marine animal with an umbrella shaped, gelatin-like body with long tentacles that is popular in Asian cooking.

Grilled chicken marinated in a spicy sauce that is traditionally served in Jamaica.

jerk sauce, jerk marinade, jerk chicken sauce,

Meat that is typically refrigerated for several weeks, cooked at approximately 160° F, then sliced, seasoned, and preserved through a drying process that dehydrates the meat to make it shelf stable and ready to eat.

Refers to a German cheese torte in which fillings such as nuts, herbs, and salmon are alternated with layers of cheese.

A tuber, native to North America that is used as a vegetable when served. It has a lumpy and bulbous shape with a tan to red outer skin.

A tuber used as a vegetable with the shape of a large turnip that has a brown skin and white flesh.

A measure used to determine the amount of alcohol added to a mixed drink beverage, such as a "jigger" or a "shot" of rum.

Most notably known as Chambourcin. Hybrid red grape varietal introduced in 1963 by Joannes Seyve.

A tall cereal grass cultivated in Asia and Africa, but rarely found in the Western world.

Most notably known as "Riesling". A grape varietal used in the production of white wine and is used as a blending agent in the production of Ice Wine in Canada.

Most notably known as "Riesling". A grape varietal used in the production of white wine and is used as a blending agent in the production of Ice Wine in Canada.