Glossary of Cooking Terms

A dessert treat made by toasting a marshmallow over a fire and then placing it and a square of chocolate between two graham cracker squares.

A cooked grape juice that is produced from the unfermented residue referred to as "must" that is produced from red and white grapes (Salamino, Fortana, Trebbiano Bianco, and Lancellotta)as they are processed into wine.

A foamy custard made of egg yolks, cream, sugar and wine, which is served as a dessert or a sauce for other desserts.

An artificial sweetener that has only 1/8 of a calorie per teaspoon and is considered to be several hundred times sweeter than sugar.

A piece of tied cheesecloth that contains herbs and spices. The cheesecloth bag is added to the pot when cooking stock, sauce, soup and stew for the purpose of adding flavor.

A traditional French seasoning for soups, stews and meat dishes that typically consists of peppercorns, bay leaves, and thyme, a mixture which may also include mace, parsley, garlic, and onion.

A type of basil that has two varieties, red and green. The green variety has reddish-purple stems and reddish-purple veins running through its green leaves.

An aromatic leaf from the pepper family of plants that is typically grown in southern Mexico and northern South America and used as a food wrap.

A cut of meat consisting of the entire loin from both sides of the backbone. This expensive cut is very tender and makes an impressive presentation for a special occasion.

An oil, made from the seeds of safflowers, which is clear and mostly flavorless....

A highly aromatic spice made from the dried stigmas of the saffron crocus. This orange colored spice creates a golden tint to a variety of food dishes and a mild, bitter flavor, which adds a very distinctive taste.

A Danish brie cheese that is classified as blue cheese. Made as a double cream cheese from cow's milk, Saga Bleu Cheese contains a delicate blue mold that may not appear typical of other varieties of blue cheese.

An herb that originated in the Mediterranean countries but is now widely cultivated throughout the world.

A short, flat pasta ribbon, which is approximately 1 ¾ to 2 inches in length with fluted edges on all sides.

A long, ribbon of pasta, which is approximately ¾ inches wide that is twisted to form a spiral shaped tube.

A starch that is extracted from a variety of palm plants, most notably the sago palm.

A small black Nicoise olive that is brine-cured, resulting in a very tasty sweet flavor.

A long crinkled noodle similar to ramen noodles. The differences are that saimin noodles contain eggs and are not deep-fried.

Most notably known as "Trebbiano". A grape varietal used in the production of white wine.

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A French cheese made from pasteurized or unpasteurized goat's milk. Made as a log of cheese, the traditional Saint-Maure will be produced with a blade of straw or a wooden stick placed through the cheese log, end to end.

French in origin, this variety of cheese is made from either pasteurized or unpasteurized cow's milk from Salers cattle that graze in the Auvergne region of central France.

A type of flatbread common in Middle Eastern countries that is baked on a domed or convex metal griddle, known as a Surj or Saj, which allows the bread to retain its flattened shape.

1. A Japanese wine which is made from steamed, fermented rice and does not require aging.

A dish that consists of a variety of ingredients which generally have some type of dressing mixed with the greens.

Commonly made as a large round and somewhat shallow sided bowl, this piece of kitchenware is designed to hold a sizable volume of salad greens.

An herb, which is a perennial plant with long stemmed pinnate leaves that are almost round in shape with serrated edges.

Similar in appearance to mayonnaise, this food is a dressing that is common in Europe, particularly regions around Ireland and the United Kingdom.

A type of sauce that may use mayonnaise or a vinaigrette combined with other ingredients to create a topping or flavoring that can be mixed into salad greens or salad items being prepared.

Often considered as a matching set, a Salad Spoon and Fork will typically be shaped to serve the various leafy ingredients used to make a salad with greens.

A generic name given to a variety of different types of leafy vegetables that are most often used in salads or sandwiches.

Made from a hard nylon plastic, this type of utensil is designed to be used for cutting fresh vegetables such as salad greens.

A kitchen device used to remove excess moisture from freshly washed lettuce, greens, herbs, fruits, and other similar leafy or hard to dry items.

Serving utensils that are typically joined together to form a left and right gripping mechanism to allow salad greens to be easily grasped, removed from a salad bowl and placed on a plate.

A small broiler oven used to quickly brown, glaze, cook, broil, or toast various foods.

An Italian dry salami that is very similar to domestic salami except for the size of this dry sausage.

Native to Spain, this type meat is a cured hard Sausage that resembles a traditional hard salami.

A steak patty made of ground beef, which is combined with minced onions and a mixture of seasonings.

An anadromous fish, which means that this species of fish was born in freshwater, then migrates to saltwater to mature and then returns to freshwater to spawn.

Eggs of the salmon species fish. Salmon caviar is a very common form of caviar. Larger in size than other caviar, the salmon eggs are bright red in color and are often used for enhancing the appearance and texture of food dishes as well as making a tasty appetizer.

Salmon eggs preserved in salt, which brings out their mild, briny flavor. It is served as the hors d'oeuvre "caviar", or used as a garnish.

A foodborne pathogen that causes illness from eggs, meat, poultry, and seafood, which have been undercooked, or dairy products, raw fruits and vegetables that have been improperly stored and handled.

A medium size Greek olive that is round and brownish purple in color. It is a brine-cured olive containing soft, almost mushy meat with a slightly salty flavor.

The Spanish term for "sauce," salsa can be a mixture of fruits or a mixture of vegetables, or both that are whole and chopped, which are used to complement the flavor of a variety of foods.

A fresh Italian link sausage made from ground pork and pork cut into very small pieces that are mixed with fat and then highly seasoned with herbs and spices.

A root vegetable that is typically referred to by either of two names, white Salsify or black Salsify.

A chemical compound, technically referred to as sodium chloride, that can be mined from the ground (mined salt) or harvested from the sea (solar salt).

Codfish that has been salted and dried for preservation. It is popular in Portugal, Spain and France.

An olive that may be referred to as a dry-cured olive and is most likely a black olive.

A term used to describe a food product that does not have any salt added to it. Products without salt may also be referred to as unsalted.