Glossary of Cooking Terms

The edible seeds found in a pumpkin, which are available with or without the hulls, in a raw, roasted, and salted form.

A beverage which can consist of a blend of fruit juices, sugar and water, or it can be a highly spiced mixture.

To deflate fully risen dough by using your fist to press down in the center of the dough, forcing the air out before shaping it.

A winemaking term that describes the process of breaking up and “punching down” the skin cap into the fermenting juices of red wine.

A large wood barrel, or cask, which can hold from 70 to 135+ gallons of wine.

Term referring to the indentation on the bottom of some wine bottles.

Pasta shaped similar to a large grain of rice. It is excellent for use in salads.

Long, thin and spiked in appearance, this vegetable is a common Italian ingredient in a variety of foods.

The juices that ooze out from the flesh of fresh, cured or cooked meat after it is packaged.

A traditional southern U.S. dish that combines long grain or dirty rice, chicken, and sometimes, wild game with vegetables and seasonings to create a thick savory stew.

Purple broccoli is very similar to regular broccoli except its florets have a purplish color to them and the heads of purple broccoli are typically smaller.

A smaller oval-shaped potato with a purplish black outer skin and vivid purple, dense inner meat.

A type of snap bean or string bean that is very similar to a green bean except for the purple color.

A variety of a true yam, which is known as “ube” or “ubi” in the Philippines. It has rough textured, dark colored skin and a light purple colored flesh.

A garden herb with smooth, oval to spade shaped leaves that grows on a smooth, fleshy, reddish stem.

puree, pureed,

An Italian sauce that is very spicy and strong flavored. Traditionally made with garlic, bits of dried chile peppers, capers, and anchovies as key ingredients, this sauce can be mild or well seasoned depending on the type and amount of spices added.

Slate green lentils, also known as French green lentils. They were originally grown in Puy, France in the volcanic soil there, but are now also grown in Italy and North America.

pate,

A French pastry that uses a distinct preparation method, different from other pastry procedures, to produce a silky smooth batter for a light pastry shell with an inner open chamber and thin crumb.

A term that can be used to refer to a pastry store or cake shop as well as a general term used to describe a cream filled pastry glazed with a topping of jam or a frosting.

A French term used to refer to the pastry chef, pastry cook or person working with confections, such as cake and pastry decorators.

A seasoned ground meat preparation made from a mixture of fine or coarsely ground meats, poultry, fish, fruits, or vegetables.

In reference to wine, a measure of the intensity of acid in grape juice.