Glossary of Cooking Terms

An anadromous fish, meaning it matures in saltwater, but migrates to fresh water to spawn.

The eggs produced from the various species of the sturgeon fish. Largest of the sturgeon species, the Beluga provides a roe that is larger in size, consistent with the Beluga being the largest of the sturgeon species.

Descriptor of wine that is bold and distinct. Refer to “lively”.

Refers to the smaller cuts of meat obtained from the larger primal cuts of an animal.

A natural form of cane sugar. The juices are extracted from the sugar cane and only the water is evaporated by using a special process.

A term originally used to describe a dish from the southern U.S. with an assortment of cooked vegetables consisting primarily of corn kernels, beans (most often lima beans) and red or green peppers.

The chemical name for sugar, a common sweetener made from juices of processed sugar beets and sugar cane or the sap of sugar maple trees.

The hard, thin layer of white fat surrounding the kidneys of beef and sheep. It is used for the creation of dumplings and for several traditional English steamed puddings, such as steak and kidney pudding.

A sweetener that is most often made from processed sugar cane and sugar beets. Also referred to by its chemical name, sucrose, sugar is produced in many different forms such as granulated or white sugar, which have been highly refined and are most commonly used as a table sweetner or as a baking ingredient.

A root vegetable that is grown commercially to be processed into sugar and sugar products.

The stalks from the sugar cane plant that have been boiled to make them edible. The light brown skin is peeled back to expose the fibrous, white flesh that is chewy, slightly juicy, and sweet tasting.

A ham that is wet or dry cured where sugar is at least ½ of the sweetening ingredient used in the curing mix.

Shaped like an elongated oval, this variety of winter squash is a relative to the Delicata family squash species.

In reference to wine, "sugar residue" is a term describing the sugar that has not turned to alcohol and remains in the wine.

A flavorful vegetable that is a cross between snow peas and garden peas. The Sugar Snap Peas are eaten in the pods and do not require shelling.

A combination of sugar and water that is cooked over a low to medium heat setting, stirring contents until the sugar is fully dissolved and the mixture is clear.

An ingredient often used in Italian cooking that consists of crushed tomato that are processed through a sieve to create a slightly chunky mixture.

A Lebanese spicy, beef sausage, which can be found in Middle Eastern markets.

A derivative of sulfur, it is a compound that forms naturally during the same fermentation process that turns grape juice into alcohol.

The practice of purposely adding sulfur dioxide at any point in the winemaking process is called sulfiting.

Descriptor of wine that exhibits a mothball or rubbery aroma. Typically this aroma is the consequence of poor winemaking, the use of excessive sulfur dioxide.

A gas used to preserve, remove impurities, and reduce the oxidation of wine.

A cooked specialty meat product that is similar to headcheese. It differs in that it has a sweet-sour flavor, which comes from the addition of vinegar pickling liquid, and sometimes dill pickles, sweet red peppers and bay leaves.

Reddish brown to dark purple in color, sumac berries grow from a wild decorative bush, which is found in Middle Eastern countries and parts of Italy.

A slightly dry sausage of pork and/or beef combined with a mixture of spices, most notably coriander.

Summer squash are a soft-shelled vegetable with thin edible skins and seeds. With a tender flesh that requires only a short amount of cooking time, summer squash are very low in calories, high in vitamin C and high in fiber.

A tomato that has been sliced or cut in half and then dried in the sun (or in an oven).

A very young and small acorn shaped, summer squash that develops a smooth outer skin accented with a scalloped edging around the middle outside of the squash as it matures.

Sunburst Tangerine is a variety of tangerine that has a very smooth, thin rind. The rind is so thin that you can see ridges from the segmented section of the flesh.

A tuber, native to North America, used as a vegetable and is a member of the thistle family.

A North American freshwater fish, which consists of many varieties that are noted for their unique shapes and brilliant colors.

A type of bread that may be made with coarse rye meal or whole wheat combined with ground and whole sunflower seeds, sunflower oil, honey, and other ingredients.

The nut contained inside the long black and white striped seeds from the sunflower plant.

Also known as sunflower seed oil, this golden colored oil is derived from the seeds of the sunflower plant.

The long black and white striped seeds from the sunflower plant, which contain a nut inside.

A medium to large sized apple that has a light yellow background that is striped with red, with more red on the exposed side.

Similar in appearance to a pumpkin, this variety of squash is a Kabocha winter squash that has a bright reddish-orange skin.

A form of granulated sugar that has been ground to extra-fine granules. Superfine sugar dissolves quickly in cold liquids and works well for baking, sweetening beverages, and especially in making meringues.

The term referred to when describing the well-balanced tannin and fruit flavors in a wine.

Skinless breasts of chicken, turkey, or game birds, generally with one wing bone attached.

A method of aging wine with the lees that collect at the bottom of the aging vessel to impart greater flavor components.

Also referred to as a grill or pan thermometer, this utensil is used to determine the level of heat for accurate temperatures when grilling, searing or pan frying.

Surimi seafood is a product made from Alaska pollock, which has been processed into several different forms and flavored with crab, shrimp, scallops, and lobster.

A flavorful rice from South America. The grains are very long and thin. Surinam rice is highly sought after, but it is difficult to find in the United States.

A Japanese dish based on sushi meshi, which is boiled or steamed short-grain rice flavored with sweetened rice vinegar or other seasonings.

A vinegared rice mixture that is the base for sushi dishes. The short or medium grain rice is thoroughly rinsed, steamed or boiled, loosened and left standing for 10 to 15 minutes, and then flavored with sweetened rice vinegar (vinegar and sugar).

A short-grained rice that becomes tender, yet sticky and dense when cooked. The firm consistency is desired for shaping into sushi blocks or for handling when using chopsticks.

An Asian inspired utensil that is made of thin strips of bamboo tied together with twine to create a flexible mat to be used for forming rolls of sushi evenly.

A premixed solution of vinegar and sugar that is a flavoring used for sushi and referred to as sushi meshi.