Glossary of Cooking Terms

Most notably known as "Sylvaner". grape varietal used in the production of white wine.

A large bird ranging in size from 250 to 400 pounds at maturity, that is generally raised to produce meat, feathers, and skin for speciality markets throughout the world.

A variety of egg that comes from the large bird known as the ostrich. An ostrich ranges in weight from 250 to 400 pounds at maturity and is generally raised to produce meat, feathers, and skin for specialty items and markets throughout the world.

Similar to a turducken, this food is a combination of four meats, ostrich, turkey duck, and chicken that are layered together and rolled into a poultry roast.

Most notably known as "Cinsault". A grape varietal, used in the production of light red wines, originating in the Rhône region of France.

A potent Greek anisette flavored liqueur made from wine grape residuals and other fruits such as dates and figs.

An enclosed compartment, which may be a simple baking container such as a Dutch oven, or a self-contained unit with heating elements that are used for baking, roasting, broiling and heating.

A cooking bag manufactured with heat tempered plastic enabling it to withstand the high temperatures of an oven.

A protective glove that allows hot utensils or foods to be manually handled near or in ovens and grills.

A utensil used to check the temperature of the oven so the reading can be compared to the temperature set on the oven dial.

A description given to equipment that is capable of withstanding oven heat but does not necessarily mean that it is safe to use with direct heat, such as that of a burner on the stove.

A kitchen utensil designed to fit the top edges of the sink so foods cooked in liquids can be drained easily.

A descriptor of grapes that have been left on the vine to dry in the sun. These grapes become raisiny in character and appearance, and have developed the concentrated sugar needed for specialty wines.

A chemical reaction that is the result of a substance being expose to oxygen. When the oxygen is exposed to certain elements it causes a change to occur, such as when some foods like apples and bananas have their peels removed and are exposed to oxygen, they turn brown.

See “Maderized”.

Originally, oxtail referred to the skinned tail of an ox, but over time the definition has changed and is now used to reference the tail meat of beef or veal.

A bivalve mollusk, which is eaten raw or cooked. The Oyster's size, shape, texture and flavor will vary according to the area in which it is found.

A small, hollow, hard-textured cracker most often served as an accompaniment to chowders, soups and stews.

A utensil that is used to pry open the hard shell of an oyster or clam in order to remove the meat.

(Scientific Name: Pleurotus ostreatus complex) An Asian fan-shaped mushroom that is white, light gray, light gray with a bluish tinge, pale yellow or pinkish in color.

A delicate stemmed plant that has oval, blue-green, succulent leaves, which have an unusual mild flavor that resembles oysters.

A Chinese seasoning made by cooking a blend of steamed oysters, soy sauce and salt together until thick and concentrated.

A milk-based soup referred to as a stew that is basically a broth with cooked oysters.