Glossary of Cooking Terms

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Olive Paste Glossary Term
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A pureed spread made from black olives, anchovies, capers, olive oil, and at times is seasoned with garlic and herbs. It is used as a basting paste or condiment for meat, fish and vegetables, but can also be served as an appetizer spread for small toast or crackers. Available in many grocery stores and delicatessens, an Olive Paste may also be referred to as a tapenade.

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Ribs
1. The cuts of meat obtained from the rib cages of beef, veal, lamb, and pork. ...
Baby Back Ribs
Pork ribs that come from the blade and center section of the pork loin. The ...
Short Ribs Chuck
Short ribs that have been cut from the beef chuck primal (ribs 1 through 5). ...
St. Louis Style Spare Ribs
Pork ribs that are taken from the whole spareribs of the hog, which have had ...
Flat Iron Steak
A cut of beef, also known as a Flat Iron roast or shoulder top blade steak, ...
Rib Eye Steak Beef
A boneless steak that is cut from the center of the rib cut of beef. Rib Eye ...
Tomato
In plant families, the tomato is classified as a fruit (berry), but when eaten ...
Green Tomato
A tomato that is picked before it matures into a pink or red colored vegetable. ...
Bell Pepper
A mild, sweet flavored, large pepper, which is one of the most common varieties ...
Fresno Pepper
A variety of pepper grown commonly in the U.S. that is picked when green or ...
Squash
The fruits of various members of the gourd family, which fall into two ...
Summer Squash
Summer squash are a soft-shelled vegetable with thin edible skins and seeds. ...
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