Glossary of Cooking Terms

Often used to refer to foods that when flat, serve as a base to be filled with another ingredient, which are then rolled into a tube-like shape and sliced to display the ingredients swirled into the rolled base of food.

1. A primal cut of beef located in the rear portion of the carcass, which includes the rump and the upper leg.

Descriptor of smooth, balanced wine with developed flavor.

A fish classification, including species such as trout, bass, cod, pike, snapper and salmon, which has a backbone along its upper body with a fillet located on both sides.

A thin steak that is cut from the top round roast. A thicker steak cut from the top round roast is known as a top round steak.

The beef round tip roast is next to the sirloin tri-tip, so it is not quite as tough as other round roasts.

The round tip beefsteak is cut from the untrimmed round tip roast. If the steak is obtained from the trimmed roast, it is known as a trimmed tip steak or a ball tip steak.

Pronounced roo-sahn. A grape varietal used in the production of white wine. Originating in the Rhône region of France, the varietal is also grown in the Tuscany region of Italy, the Languedoc, the Rousillon, and (most recently) California in the United States.

A grape varietal used in the production of white wine. It is believed that the Rousselet grape varietal originated in the Alto Adige region of Italy, though it is not widely planted there in modern day.

Most notably known as "Carignan". A grape varietal, used in the production of red wines, originating in the Cariñena District of Spain.

A thickening agent made from fat mixed with flour that is cooked together to be used to stiffen the texture of sauces, gravies, and soups.

Royal Mandarin is actually a tangor, which is a variety of mandarin orange that is a cross between a tangerine and an orange.

A large Greek olive that can be dark brown, light brown or red in color. It is an oblong shaped olive that is often slit, salt brine-cured, and packed with vinegar and olive oil providing a fruity flavor, similar to a Kalamata olive.

(Scientific Name: Pleurotus eryngii) A variety of mushroom that grows in clusters and develops a trumpet-like shape.

A mixture of spices or herbs that is applied to food for the purpose of adding flavor.

A small to medium size olive grown in California that is dark black when ripe. It is most often used for the production of olive oil.

Describes the brilliant red color of a wine that resembles the ruby jewel.

A crinkly leafy vegetable, which is a member of the beet family, that has a bright red stalk with green leaves that have red veins running through them.

An herb that is an evergreen shrub containing may light green, aromatic leaves that become bluish green as it matures.

A type of Jewish cookie most often made with a delicious cream cheese dough; however, the dough is also prepared with nondairy ingredients so that the cookie can be consumed during or after a meal of meat and still be kosher.

Most notably known as "Pinot Gris". A grape varietal, used in the production of white to slightly pink wine, originating in the Alsace region of France.

A type of liquor made from sugarcane that is boiled into a syrup, separated into a hardened sugar and molasses, and then processed using the molasses combined with yeast and water as the base for the ingredients.

A flavoring typically in liquid form that is made from rum. Although the alcohol content is very small, if a non-alcohol based extract is desired for various tastes or traditions it is available in some food stores.

A beef roast cut from the round primal, above the back end of the hipbone. A rump roast that contains the bone is known as a standing rump roast.

Pasta shaped like six spoke cartwheels, which is also known as rotelle. They are used to add a decorative touch to soups, salads and other dishes.

A brown skinned, oblong potato with a white interior, which is one of the most popular potatoes.

A simple dressing made from a mixture of mayonnaise and ketchup, but can also be made up of a more complex mixture of mayonnaise, chile sauce, pimiento, chives and other various herbs.

Tarragon is a perennial plant that has narrow leaves, approximately two inches in length, which grow on a woody stem.

A root vegetable that looks like a turnip but is slightly larger and has a coarser texture, which makes it hard to cut.

A plant that produces a cereal grain that has a very assertive and hearty flavor with a slightly bitter taste.

A variety of bread made from grains of rye grass that have been ground into fine flour providing a slightly sweet-sour flavor.

Heat whole rye grain which is rolled to flatten into a flake form, used in cereals, breads, soups, stews, casseroles, granolas and trail mixes.

Grains of rye grass that have been ground into fine flour that has a slightly sweet-sour flavor.

A classic French sauce made from mayonnaise, mustard, capers, chopped gherkins, anchovies, and fresh herbs.