Glossary of Cooking Terms

A small chile that is 2 inches or less in length with a color that ranges from light green when fresh to bright orange, red, yellow, or brown.

The eggs that are harvested from the hackleback species of fish, also known as the shovelnose fish.

A white fish found in the colder waters of northern oceans that is very much like cod, but is smaller.

A sausage that is Scottish in origin and made by using a lamb's stomach lining (a sheep's pluck) as the sausage casing and filling it with a mixture of ground lamb organs, minced onion, suet, oatmeal, and various seasonings.

A Yiddish term that means, “homemade food.”

A fish found in the colder waters of northern oceans that is very similar to a cod, except they have a flattened head.

Beef that is processed by butchers who follow strict Islamic guidelines. Beef must be free of any other food components that are considered unclean and are prohibited for human consumption.

A combination of equal parts milk and light cream that contains up to 15 percent milk fat.

A saltwater whitefish that has, mildly flavored, flaky flesh. The most desirable halibut with the best flavor usually weigh less than 10 pounds.

A cheese that was traditionally made with sheep or goat's milk, but today is most often made with cow's milk.

A type of sweet treat, or sweetmeat (a small piece of something sweet), popular among the Jewish populations of Middle Eastern and Balkan countries.

A cut of pork that is taken from the meat on the middle part of the shank bone extending to the hip bone on the hind leg of the hog.

Ham capocolla is made from the ham rather than the pork shoulder butt, which capocolla is made from.

A meat topping that is spread over a Ham prior to baking in order to enhance the flavor of the meat after it has finished baking and to help keep the Ham moist and tender in texture.

A pork cut taken from the ankle joint on the leg of a pig, most often the foreleg.

A cut of pork that is taken from the meat on the middle part of the shank bone extending to the hip bone on the hind leg of the hog.

A thick slice of ham that is circular in shape and may have the shank bone in the center.

A type of Jewish pastry or cookie that is filled with a wide range fillings (usually sweet), such as apricots, dates, prunes, poppy seeds, or a mixture of poppy seeds and honey.

A popular name for ground beef and also a name for a traditional sandwich that consists of ground beef (or other ground meats) formed into a patty, cooked, and placed between two halves of a bun.

A traditional kitchen utensil that consists of several circular mixing blades that rotate in unison as the utensil is manually hand cranked to mix or beat a variety of food ingredients.

A manual or electrical kitchen utensil that consists of a set of beaters attached to a gear driven mechanism to rotate the blades of the beaters.

A pitted olive that is manually stuffed with ingredients such as nuts, garlic, onion, or some other food item to give the olive a slightly seasoned flavor.

The Hanger Steak or Hanging Tenderloin as it is also known, is the thick strip of meat that is located on the underside of the carcass and hangs between the last rib and the loin.

A Japanese term referring to a rice mixing bowl made of cypress wood that is used in the preparation of sushi rice.

A member of the Grouper family of ocean fish, Hapuka is large fish that reaches 4 to 5 feet in length.

A variety of apple that is medium sized, bright red in color with a spot of green, and pronounced small tan-colored spots all over the outer skin.

A term used to refer to the taste of wine with excessive acidity and tannins. Hard tasting wines typically are young wines which have not fully matured so the excessive tannins overpower and mask the underlying flavors and qualities that may be present as it matures.

The stage or temperature at which a small quantity of heated sugar syrup forms a hard ball when dropped into cold water.

A type of egg that is cooked in the shell until the yolk and the white are completely solid.

A type of beverage that is produced from fermented fruit, usually apples. The fermentation produces alcohol and the alcoholic content may vary between different commercial brands.

A type of egg that is cooked in the shell until the yolk and the white are completely solid.

A method of testing sugar syrup to see if it has boiled to the proper stage of cooking.

Refers to a type of sausage made from pork and beef, which has not been cooked, but instead cured to make it safe for eating.

Refers to a mixture of butter and sugar that are beaten together until smooth and then flavored with extracts such as vanilla or alcoholic beverages such as brandy or rum.

Along with soft wheat and durum wheat, it is one of the three main categories of wheat.

A type of bread that is actually like a cracker and is made from unleavened dough of flour and water.

A type of hardwood rolling pin that has evenly spaced raised protrusions extending out from the surface of the pin.

A small dry white, oval-shaped French bean that is most often used to make baked bean dishes.

A small snap green bean that is long and straight in shape, tender in texture, yet crisp and very tasty.

A variety of flour made from blue corn. It is often used for a number of Mexican dishes including tortillas, tamales, and dumplings.

A highly seasoned hot sauce made with garlic, chiles, cumin, caraway, and olive oil that is a traditional condiment in North African and Middle Eastern cuisine.

Wine descriptor. See “balanced”.

Descriptor of wine with a pungent, rough character. “Harsh” wines are known to improve with age.

A Japanese noodle that is thin and translucent in appearance, similar to cellophane noodles.

A stew that is German in origin, made with rabbit meat, vegetables, and seasonings.

A term applied to food ingredients that are finely chopped for preparation to be served.

A potato cake that combines finely chopped or grated potatoes and onions, which are flattened and then browned on one or both sides before serving.

The name for wooden Japanese chopsticks.

Haupia is a traditional coconut-milk Hawaiian dessert often found at luaus and other local gatherings in Hawaii.

A creamy cheese with a semisoft texture that contains small holes. Havarti is Danish in origin and has a mild flavor that sharpens with age.