Glossary of Cooking Terms

A popular crosscut beefsteak containing part of the top loin and a small part of the tenderloin and is recognized by the "T" shaped bone within the steak.

A trademarked hot sauce that consists of red chile peppers, salt and vinegar. The small, very hot pepper originated in Tabasco, Mexico and the hot sauce was developed by the McIlhenny family more than 125 years ago.

A Tunisian blend of spices consisting of caraway seeds, chiles or chile powder, coriander, and garlic.

A refined, fine-grained salt containing additives, which make it flow freely. It does not stick to food very well and when added to solutions it is slow at dissolving.

In the United States, a term referring to a non-sparkling white or red wine with a minimum of 7 percent alcohol and a maximum of 14 percent alcohol.

A complete meal, with one set price, consisting of several different courses, which are preselected by the restaurant.

bulgar,

A square piece of pasta, similar to a very short length of a lasagnette noodle, that is flat in the center and rippled on two sides.

A traditional wrapped food from Mexico consisting of a tortilla flatbread that is filled with meat, cheese, vegetables, refried beans, and salsa.

A spicy sauce that is placed on the ingredients that go into the folded tortilla.

Mixtures of various spices, oils and flavored powders are combined to create an ingredient that can be added to foods to enhance the taste.

A traditional food wrap from Mexico consisting of a tortilla flatbread that is filled with meat, cheese, vegetables, refried beans, and salsa.

Chewy and elastic in texture, Taffy is a candy product with a history dating back to England where the confection was first referred to as "toffee" or "toffy".

Small in size, this variety of olive is the main variety grown in the Ligurian region on the northwest coast of Italy.

1) A reference used to describe a North African stew, which is also known as tajine, that is made with meat and vegetables.

Long thin, ribbon pasta that is generally found ¼ to 3/8 inch in width. It can be made with or without eggs and is available in straight strands or coiled in a nest.

A narrower version of tagliatelle. It is approximately 1/8 inch wide.

A rich creamy paste, made from sesame seeds and sesame oil, which is used to enrich the flavor and texture of many Middle Eastern sweet and savory dishes.

There are two types of Tahitian limes, Persian and Bearss, which are very similar to each other.

Very thin, long noodles made in Taiwan. They are generally made with whole-wheat but can be found flavored with yam, green tea, and blue-green algae.

An Italian cheese made from cow's milk, with a flavor that varies from slightly sharp to strong or pungent, depending on the age.

A substance produced from various hard fats that are derived from the process of rendering animal carcasses such as beef, pork, and mutton.

A spicy Mexican dish consisting of various ingredients, such as ground meat, beans, ripe olives, vegetables and seasoning, wrapped in cornmeal dough.

A sauce that is made primarily from soybeans that is used as a condiment for dipping foods or as a basting sauce.

An egg shaped fruit that has a smooth thin skin that varies in color, including red, gold and amber.

The tropical fruit from the Tamarind tree, a species that is native to North Africa and Asia.

A non-carbonated beverage flavored by tamarind, which is a tropical fruit from a shade tree that was originally found in Asia and North Africa.

A cooking ingredient, made from the tropical tamarind fruit, originating in North Africa and Asia, which is used as a seasoning for meat, chutney, curry dishes and pickled fish.

An olive from France that is medium size and has a violet black color. It is brine-cured and as a table olive, has a firm textured meat with a delicate flavor.

An oven made of bricks and clay, which is tall and cylindrical in shape. It is used to bake traditional tandoori dishes, such as skewered chicken.

A traditional Indian combination of spices, that may include cumin, cinnamon, clove, coriander, ginger, paprika, turmeric, garlic, bay leaves, celery, cayenne, and black pepper, which are used on foods such as chicken and fish to give it a reddish-orange color common in tandoor cooking.

1. The portion for the knife blade that is attached within the handle. 2. A strong, sharp distinctive flavor or odor.

mandarin orange, Minneola, Orlando, Ugli fruit, hybrid fruit, fruits, Dancy tang...

A thin-skinned citrus fruit that is typically small in size with a flattened oval shape and a bright orange coloring.

The juice from a fresh tangerine that can be consumed as a beverage or used as an ingredient.

A loose leaf variety of lettuce that appears to look somewhat similar to curly endive.

A variety of mandarin orange that is a cross between a tangerine and an orange. It is one of the larger types of mandarin oranges and is more rounded in shape.

A descriptor of wine. See “stale”.

A natural astringent, acidic compound that has a drying, puckering effect on the palate.

A herb that originated in Europe that was initially used as a rodent and insect repellent as well as a health aid for stomach discomfort.

Appetizers commonly served in the bars and restaurants throughout Spain. They are generally served along with sherry or other cocktails and can be something as simple as diced ham and cheese or olives to more showy selections that are almost an entire meal.

An olive paste or puree that is made from blending anchovies, capers, garlic, and olives.

The blade of a knife that decreases in size from the handle to the tip and from the top or spine of the knife to the bottom or cutting edge of the blade.

A starchy ingredient, derived from the bitter variety of the cassava tuber, also known as the yuca root.

A food ingredient produced from the cassava tuber or yuca root as it is also known.

A term used to reference a small version of a rolled taco or a little rolled taco.

A descriptor of wine that possesses the aroma of hot tar. A positive wine tasting term, this characteristic is sometimes found in zinfandels and cabernet.

A Greek appetizer that is a dip for crackers or other similar foods. The dip consists of carp roe combined with milk, breadcrumbs, and olive oil.

A flavorful, starchy tuber that can range in shape from a small and kidney-shaped variety to a larger barrel shaped root, similar to a sweet potato.

A perennial aromatic herb that has thin, pointed green leaves that have a distinct licorice-like flavor.