Glossary of Cooking Terms

A type of Finnish crispbread that is formed into large, thin, brittle rounds with a hole in the center.

A method of mixing pliable dough by stretching, folding and pushing in order to form gluten in the flour.

A utensil that has a handle and a blade that may or may not be sharp-edged. Available in a wide variety of different types and sizes, a knife is used for cutting, chopping, dicing, slicing, mincing, peeling, separating, and other kitchen tasks where the thin metal shaft of a blade is of value for food preparation.

The storage device used to hold knives that may consist of a wooden or plastic block configured to hold a specific set of utensils or a block that simply holds a random group of kitchen knives used for food preparation.

A kitchen tool designed to remove cleanly file or hone the cutting edges on the steel blades of knives and other utensils with cutting edges.

A baked or fried dough that is generally stuffed with savory ingredients such as potatoes, cheese, meats, vegetables, rice, and beans.

Also referred to as knackwurst. This sausage has the appearance of a hot dog/frankfurter with a spicier taste.

A highly seasoned sausage made of pork and occasionally a combination of pork and beef.

A type of beef from the Kobe region of Japan that comes from a breed of cattle known as the Wagyu cattle.

A traditional Middle Eastern food dish made from finely minced pieces of beef or lamb that are formed into meatballs.

Khalurabi, kahlrabi, kalurabi, kalrabi, kolrabi, kolurabi,

A grain culture used as a catalyst for fermentation. Koji is used in fermenting grain products that become ingredients in various foods, such as miso paste.

A small pastry native to Czechoslovakia and Poland made with bread dough and sweet or savory fillings.

A gray or dark brown sea vegetable, commonly referred to as kelp (or konbu) that is sun dried to form hard dark green to almost black in color, sheets that are processed into a variety of different products including foods, cosmetics, health items, and other products.

A Lebanese food dish that most often consists of ground meat (beef or lamb), rice, and seasonings that are stuffed into a squash, such as zucchini.

A soft blue cheese native to Greece. It is made from full fat sheep's milk and has salt and ground pepper added to it before it is aged, giving it a strong flavor.

Korean noodles made from buckwheat flour and potato starch. They are brownish in color with a translucent appearance.

Harvested from the pools of water remaining after the sea water has receded, this variety of salt is irregular in size and coarse in texture.

A Korean noodle made from sweet potato starch. It is a thin long, translucent noodle with a chewy texture.

A cooking sauce common in India that is generally a mild flavored curry sauce seasoned with a variety of other ingredients.

A Greek olive that is very small, oval in shape, and darker violet in coloring when ripe.

Beef that is processed using specific guidelines of Jewish law and with the supervision of special rabbis.

Any of a variety of foods that have been prepared, grown, and processed in accordance with Jewish laws.

A coarse grained salt that has been prepared according to Jewish laws and procedures, thus keeping it "kosher." Free of additives combined with the salt particles, the grains have been compressed, creating a flatter, yet coarsed grain with a lighter weight that sticks better to food and dissolves easily.

Similar to other kosher foods, making a wine kosher involves processes and procedures that follow specific guidelines and laws established by the Jewish community.

The liquid that is removed from sauerkraut and processed into a juice form. Kraut juice is used to season various food dishes or used as an ingredient to make a kraut beverage.

A Greek food that is often referred to as a "meat pie" or a meat-filled sandwich.

A type of dumpling-like noodle dish in which the dumplings are filled with various ingredients, such as ground meats or cheese.

Native to Denmark, a traditional Kringle is a rich pastry made from dough that is repeatedly worked and then layered to create a thin flaky result.

A Norwegian term used to describe a traditional thin cookie originating in Norway that is baked as a large round flat cake and formed into a cone shape.

A Swedish cheese seasoned with caraway and cloves. It is ripened for several months.

A type of Jewish dish that can be served as a dessert when prepared with sweet ingredients or can be served as a side dish or entrée when prepared with savory ingredients.

An Alsatian yeast bread. Its vanilla bean scented dough contains raisins and is baked in a crown shaped ceramic dish lined with sliced almonds.

A type festival bread that traditionally is served on Russian Easter. The white flour yeast dough is most often enriched with eggs, milk, and butter.

cumquat, kumquate, cumquate, cumquawt, kumquawt,

Made from substances contained in a wild Asian kuzu plant, this variety of noodle looks similar to rice sticks or rice vermicelli that is translucent in appearance.