Glossary of Cooking Terms

Large hollow tube pasta, which are 3/4 to 1 inch in diameter. Paccheri will flatten when they are cooked.

A variety of apple that is a result of the same Gala / Splendour cross as is Pacific Rose and also originated in New Zealand.

A variety of apple from the Pacific series of apples that originated in New Zealand.

A specialty pear, native to Australia that has a less symmetrical pear shape, but a somewhat larger size at its base than other pears.

The eggs of the paddlefish. Paddlefish is a variety of fish that is also known as a spoonbill and is a relative of the sturgeon.

Rice harvested from the rice paddy or field that has not undergone any of the various stages of processing, such as removal of the hull and polishing.

A traditional Spanish one-pan meal made with rice and numerous ingredients including various types of fish, seafood, poultry, sausage, and vegetables.

A cooking vessel that is used to prepare the traditional Spanish rice dish, paella.

An old term used to describe cuts of meat that are thinly sliced or lightly pounded into flattened pieces that are then grilled or sautéed very quickly.

The French word for "bread."

A French white bread that is one of the simplest to prepare. The bread is made only with yeast, bread flour or all-purpose flour, water, and salt and is very similar to a French baguette recipe, but contains a little less water and yeast.

A type of bread flavored with walnuts that are chopped or ground. Like the British walnut bread, there are many variations of the French version.

A French version of olive bread, made with a dough of bread flour or all-purpose flour that is studded with green or black olives.

A type of Chinese vegetable of the mustard family. It has dark green leaves and white celery-like stalks that have a mild, slightly peppery flavor.

A shrub common in Thailand that produces edible leaves and stalks that are rich in proteins and minerals.

A fried food that is common in the middle eastern countries such as India. Known as a fritter in the U.S., a Pakora may be formed as a small round patty or simply take the shape of the combined ingredients, becoming irregularly-shaped if small strands of vegetables are added to the contents.

Tasting term that refers to the feel and taste of a wine in the mouth.

This sweet lime has a yellow rind that contains aromatic oil. It has a light yellow flesh, which lacks acidity and contains very few seeds.

The pulp of the fruit of the African palm is the source for palm oil. It should not be confused with palm-kernel oil, which is extracted from the kernel rather than the fruit.

A coarse, unprocessed sugar, which is generally brown in color, sticky textured and crumbly in consistency.

A sweet dark mixture made from the sap of the date palm tree. Referred to as "sweet toddy" the sap is boiled down to produce palm syrup and palm sugar.

Palm-kernel oil is extracted from the kernel of the palm. It should not be confused with palm oil, which is obtained from the pulp of the fruit of the palm.

A type of fruit that may grow as large as a foot in diameter and is the largest citrus fruit.

1) Any of a variety of different cooking utensils that are built with a flat bottom and raised sides to hold or prepare food ingredients.

A type of bread that has been a Latin American staple for centuries. Pan Cubano is prepared using bread flour or all-purpose flour and a starter is used as a leaven.

A method of cooking that involves that use a heavy pan containing a small amount of fat that is used for cooking foods over moderate heat The fat which helps to prevent the fried food from sticking to the pan, is heated until it is very hot before food is added to the pan.

A safety covering mitten to fit around the steel handle of cast iron or similar pans and griddles that are used for stovetop, oven, or open flame cooking.

A herb, nut and seed mixture that is commonly served Middle Eastern countries such as India.

A sauce made from the juices left after pan-frying or sautéing food. It is served along with the food that was fried or sautéed.

To cook meat or fish in an uncovered frying pan at a high temperature with the use of little or no grease, pouring off fat as it builds up.

1. A vegetable-like soup that has been thickened with breadcrumbs. 2. A paste that may be used as an ingredient or a binder which is made by mixing various items such as bread crumbs, cubes of bread, flour, rice, or dry milk powder with water, stock, milk, egg yolk, egg whites, or butter.

A round flat cake, which is well known as a breakfast food, but is also enjoyed by many for lunch and supper.

A metal utensil with sides that is used to hold and shape pancake batter while it is cooking.

An Italian meat, which is traditionally air-dried up to four months and cured with salt, pepper, sugar, and other seasonings such as herbs, cinnamon, nutmeg, and cloves.

A traditional blend of seeds used to season foods for east Indian cooking. Panchpuran, which is also referred to as panch puran or panchphoran, is a blend of mustard seeds, cumin seeds (jeera), nigella seeds (kalonji or kalwqanji), fennel seeds, and fenugreek seeds.

A sweet dessert that is made with a pastry or bread dough topping that covers a fruit base made from one or several fruits.

The Italian word for "bread."

A type of artisan country bread made by Italian bread makers that is a popular all-purpose bread in Italy.

A type of everyday Italian household bread that is typically made with a starter dough, which is often prepared with milk and malt extract.

A type of Italian bread with delicious crispy crust and soft, open-textured, flavorful crumb.

A farmhouse or homemade cheese from India that is made with cow's milk. White in color and soft in texture, this cheese is similar to a dry version of Ricotta cheese without salt, providing a mild and mellow flavor.

A sweet, cylindrical shaped, yeast bread that is a traditional Italian bread served for holidays.

Round, fairly large and quite durable, this paper mold serves as a baking container for making Panettone or Brioche breads.

A traditional small Italian sandwich that is pressed and grilled so that the bread has a golden, grilled crust on both sides of the sandwich while the fillings inside are compressed together.

A countertop or stovetop grill that is used to make the traditional panini, a small Italian sandwich.

A crispy crust that is traditionally served as a snack or sandwich food in Italy.

bread crumbs, breadcrumbs,

An Italian dessert made with a cream as a key ingredient, hence the translation of the words which mean "cooked cream." Although not all recipes for panna cotta actually require cooked cream, the traditional recipe makes a light, smooth, eggless custard, flavored with caramel, vanilla or cinnamon.

A stuffed pasta made by placing filling on a 2 inch square of pasta and then folding the square of pasta in half from one corner to the opposite corner, forming a triangle shape.

A classic Italian salad made with dry or stale bread that has been moistened, as a key ingredient of this salad.