Glossary of Cooking Terms

A cut of beef taken from the area that lies between the tender short loin and the tougher round.

A saltwater fish, belonging to the ray species of fish, that is found in temperate waters throughout the world.

A long, thin straight shaft, typically made of metal, wood or natural materials, to be used to support and hold small chunks of meat and vegetables as they are grilled or roasted.

A flat-bottomed pan, most often round in shape, with shallow, flared sides that may be slightly curved.

To remove scum, fat or other impurities from the surface of a liquid, such as stock or jam, while it is cooking.

Milk that contains less than 1/2 percent of milk fat. Also referred to as low-fat milk, skim milk most often has been fortified with both vitamin A and D.

A kitchen tool that is used to remove food ingredients, excess fluid, particles, fat, and other items from the surface of foods being prepared.

To remove the skin from fish, poultry or game for reasons which include diet, taste and appearance.

In reference to wine making, "skin" is the outer layer of the grape that contains the pigments, flavonoids, and tannins essential to the production of red wine.

A wine making method of continually and deliberately bringing the juice in contact with the grape skins to extract as many flavor components as possible.

A type of Tuna that may be referred to as Oceanic Tuna or Bonito Tuna that comes from the Atlantic and Pacific oceans.

In the United States, this cut of beef is a long, flat, boneless beefsteak taken from the plate primal of the beef carcass.

An Greek food dish traditionally made with a head of garlic, olive oil, lemon juice, vinegar, chopped almonds, and pureed or mashed potatoes.

The mixing of a thickening agent, such as arrowroot or corn flour, with some type of liquid.

Using a knife, blade or scissor to make cuts in the surface of risen bread dough before it is baked.

A type of hamburger that is common in the southern U.S. and the Domican Republic.

To cut, generally across grain, into thin pieces that are consistent in thickness.

A knife used to cut slices of cooked or smoked meat, poultry and fish. The blade on a Slicing knife is long (typically 8 to 12 inches in length), thin, and constructed with either a round or pointed tip.

To cut or slice a food into long, thin strips.

Ground hamburger cooked with onion, spicy tomato sauce and sometimes green peppers, served on a hamburger bun.

A kitchen utensil that allows moist foods to be handled while excess liquid easily drains away through the slots or perforations formed in the blade.

A large cooking utensil containing slots or holes enabling moist foods or items to be lifted out of fluids while the excess liquid drains out the slots and holes in the base of the spoon.

A small electric appliance that slowly cooks food with a low, moist heat. This piece of cookware allows food to be prepared at a consistent low temperature and is designed to cook for a period of six to twelve hours.

Made with a plastic materials that are resistant to heat, Slow Cooker Liners are designed to hold foods as they cook in slow cooker appliances.

A dessert, traditionally served on America's east coast that is a combination of a pie and a cobbler.

A thickening mixture that is made up of equal parts flour and water, that is prepared for use in making soups, stews and sauces.

A mixture of finely crushed ice and other ingredients that are used to create a thick, cold and refreshing beverage.

(Scientific Name: Lycoperdom pyriforme) Unlike its larger relative known as the Giant Puffball, this species is small in size with a round, button-like appearance that looks somewhat like a pear.

A sauce that is derived from a mother sauce and has flavorings and seasonings added to create a new sauce.

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

A specialty ham known as a "country ham" with origins in Smithfield, Virginia. To be a Smithfield ham, it must be cured and processed in the Smithfield, Virginia city limits.

A method used to enhance the flavor of food by using smoldering wood during the curing process.

Bacon that has been cured with smoldering, aromatic wood. The smoke from the burning wood gives the bacon a distinctive smoky flavor and scent.

Chicken that has been cured with smoldering, aromatic wood. The smoke from the burning wood gives the chicken a sweet, delicately smoky flavor and a tender texture.

Fish fillets that have been cured with smoldering, aromatic hardwood. Placed into a smoking chamber, the fish filets are exposed to smoke from the burning wood gives which provides a distinctive smoky flavor and aroma.

Cuts of pork, such as hams, pork chops and bacon that have been cured with smoldering, aromatic wood.

Fillets of salmon that have been flavored with the smoke from burning aromatic hardwoods.

A sausage that has been cured with the use of aromatic wood, which is burned to produce smoke.

Any of several types of sea salt that have been "cured" with smoke in order to add flavor to the salt as a seasoning, similar to a smoked meat.

Trout fillets or whole fish that is cured and flavored with smoke from burning aromatic wood.

Turkey that has been cured and flavored with smoke from burning aromatic wood. The smoke from the smoldering wood gives the turkey a sweet, delicately smoky flavor and a tender texture.

A device in which food is exposed to smoke and low temperature heat for the purpose of perserving and enhancing the food with a variety of distinctive smoky flavors.

A utensil used for providing a smoke flavor to grilled foods as they cook. A Smoker Box holds the wood chips that are to be placed over a charcoal or gas fire for the smoked flavor.

A precooked smoked sausage made of coarsely ground pork and beef that is seasoned with black pepper, providing a somewhat spicy flavor.

The temperature at which fats in cooking oils begin to break down, creating smoke as the oil is heated.

Description of a refined wood-smoke odor in wine, occasionally associated with oak aging.

A term that describes the sensation that remains on the palate after the tasting of a wine.

A cold, non-alcoholic beverage typically consisting of blended fruit juice, fruit pulp, flavoring such as cinnamon or vanilla, and milk, mixed with yogurt and/or ice cream.

A Swedish term describing a meal where people serve themselves to a large selection of food that has been set up on serving tables.

To cook slowly, over a low heat, in a covered pan using little liquid.