Glossary of Cooking Terms

Thai chile sauce, sold commercially in a mild or hot form, which is similar to an orangish-red ketchup and used in cooking or as a condiment.

Round in shape, this variety of cheese comes from the Dauphine region of France....

A fruit that are pods from trees grown in the Orient, Mediterranean and Italy. The pods are flat, curved, leathery and brown with a purplish tint.

Pork ribs that are taken from the whole spareribs of the hog, which have had the brisket bone and some meat surrounding it removed so the cut appears more rectangular in shape.

A series of procedures implemented to cease wine from deteriorating or developing a fault in the bottle.

An additive in a product that is used to maintain emulsion, preventing the product from separating.

A loss of various qualities, which are present in food and beverages that affect the texture, flavor and aroma of the item that becomes stale.

Dry pieces of breading that have been exposed to air or heat and have become hardened.

A descriptor for wines that have become tasteless, most often due to storage for excessive periods of time in a large vessel.

A beef roast, cut from the rib section, with the ribs left attached to the meat....

Made in and around the area of Nidwalden, a canton in Switzerland, Stanser is a cheese produced in the central region of this nation.

A foodborne pathogen that causes illness from raw meats, ham, poultry, shrimp, dairy products, and produce that have been improperly handled.

A spice that comes from an eight-point star shaped pod, which originates in China and is taken from a small evergreen tree.

A five-segmented fruit that when slices are cut crosswise they are star shaped. The fruit has a golden yellow skin and a matching color translucent flesh, which is lightly dotted with dark seeds.

A solid carbohydrate that is granular in form and naturally present in many plants such as grains (wheat or rice), pulses (corn), tubers (potatoes), and numerous other plant species.

A variety of pear that has a crispy, less grainy textured flesh, which is covered by a bright red outer skin.

A traditional method of leavening bread dough requiring only a flour, water, and yeast mixture, which is allowed to ferment for varying periods depending on the type of bread being prepared.

A medium to large red apple with skin that has areas of slight russeting. The Stayman has a juicy off-white flesh that is firm but tender and provides a sweet but slightly tart, wine-like flavor.

A knife used for cutting foods served as a main course such as steak and chicken.

A condiment, served with steak and other meats, which is a mixture of cooked tomatoes, spices and vinegar.

A food that is made from a combination of hearty ingredients that are mixed together in a savory broth.

A slice of beef, cut from various areas of the beef carcass, ranging in thickness between one-half to one inch and of a size intended to be one serving (many steaks can easily feed two people).

A cooking process that places foods above, not in, water that is boiling or hot enough to produce steam that cooks the foods with a moist hot air.

To cook food in the oven, in a baking dish or pan that is placed in a pan containing water, which will create steam from the heat of the oven.

A canner used to cook, sterilize and preserve high acid foods that are to be canned for future use.

A plastic bag used for steam cooking food in the microwave. These sealable bags have special slits cut into them to allow venting during the steaming process.

An aluminum stand that is placed in the bottom of a pot and then a plate containing food to be steamed can be placed on the stand.

A table used as a heating device for foods that are waiting to be served. The bottom of the table contains boiling or simmering water that produces steam to keep the food hot.

Common in traditional Asian cooking, this food item consists of soft bun filled with sweet or savory ingredients.

A type of cookware consisting of inserts or layers with perforations in the bottom, that are assembled together and used to cook food with the use of steam.

A collapsible basket used to hold vegetables and other foods over boiling water so that they can be steam cooked.

A collapsible basket used to hold vegetables and other foods over boiling water so that they can be steam cooked.

Grain, such as oats, wheat or corn that has been processed by slicing or cracking the whole kernel into very coarse, coarse, medium or fine bits to enable the grain to cook faster....

An oat product that is basically oat groats that have been cut into smaller pieces.

Descriptor of wine that is firm in structure with a tendency to be high in acid.

Most notably known as "Chenin Blanc". Pronounced Shay-naN-BlaN. A grape varietal, used in the production of white wine, originating in the Loire region of France.

To leave an item, such as a tea bag, to soak in boiling water or other liquid, for a period of time for the purpose of adding flavor to the liquid.

Small star shaped pasta that contains a hole through the center of the star. It is commonly used in soup.

Tiny star shaped Italian pastas which add a decorative look to soups, salads and side dishes.

Descriptor of wine that has an astringent, green, bitter flavor due to over exposure to the skins, stalks, and seeds during fermentation.

wineglass, wine glass, wineglasses, wine glasses,

Cleaning an item by boiling it in water, using dry heat, or using steam to kill microorganisms.

Although it is not yellow in color, this bean does have a multi-colored look, displaying reddish brown and black hues over a white background.

Native to South America, this herb grows into a shrub, producing a natural sweetener obtained from the leaves.

A mixture of meat, poultry, or fish chunks, vegetables, herbs, spices, and liquid, such as water or stock, which are cooked together slowly at a low temperature in a covered pot.

Chunks of meat that are used as an ingredient for a dish containing stewed meat and vegetables.

A short grain variety of white rice that sticks together when it is cooked. This variety is generally used for commercial product formulations rather than home recipes, converting the rice starch and flour into food binders for fillings, gravies and sauces.

Descriptor of wine that is inflexible, seen as “dumb” or “closed”.

Descriptor of wine void of bubbles and liveliness.

An English blue cheese, which is made from the whole milk of cows and aged from several months to five months and longer.