Glossary of Cooking Terms

A variety of salad greens that are shaped like on oak leaf, grown as green or red oak leaf lettuce.

A flavor/aroma of wine resulting from contact with oak storage barrels. Component characteristics of wine referred to as “oaky” may include “charred”, “roasted”, “toasty” and “vanilla”.

The outside layer of the oat grain, which is used as a cereal and in baked goods for flavor and texture.

Whole oat kernels that are steamed, flattened through rollers, and flaked, to retain most of their nutrition to become quick cooking oats.

A flour ground from oat groats, which are hulled and cleaned oats. Oat flour is also ground from rolled oats or oatmeal.

Oats that have been hulled and cleaned, maintaining most of their original nutrients.

Processed oat grain that has been toasted and made into circular shapes that are served as ready-to-eat cereal.

A cereal made of hulled and cleaned oats, called oat groats that are processed to produce different textures, such as coarse, medium and fine.

A bread flavored with oatmeal or rolled oats that is prepared with only a small portion of oat flour.

A cereal plant that thrives in temperate climates, preferring cool, moist conditions and growing in areas where other important grains, such as wheat and corn, do not grow well.

A Mexican cheese originating in the Oaxaca region of Mexico that is made from cow's milk.

A chocolate made in Oaxaca, Mexico which is made from Cacao beans from the chocolate trees.

Tiny rings of pasta.

A type of rockfish found along the North Atlantic coasts of North America and Europe.

An eight armed mollusk found in tropical and warm water seas all around the world.

The measure of sugar content in grape juice and/or wine. The term “oechsle” is used in Germany.

Science of wine and the wine making process. Also referred to as Enology.

French for ''egg''.

Descriptor of wine that is not quite dry but the sweetness of the wine is too weak to describe the wine as sweet.

Descriptor of wine with characteristics not typical for that particular wine.

The internal organs, such as the liver, heart, kidney, tongue, brain and tripe, of an animal.

A variety of melon that was developed in Israel, this fruit has a smooth outer skin that changes from a green to gold-colored when it matures with yellowish-orange strips running the length of its oval shape.

In reference to wine, "oidium" is a fungal disease that has the ability to cause severe damage to the vine.

Any of a variety of containers used to hold vegetable oil or olive oil. The containers generally have a handle on one side and a small spout on the other side for dispensing the oil.

A variety of alternate ingredients that can be used instead of oil or butter in the preparation of foods.

An olive that has been soaked in oil for several months as a curing process and may have been flavored with a variety of herbs and spices.

Oils for cooking are used to fry and sauté foods, for making salad dressings, and for use in baking.

Describes a vague slippery sensation of wine on the palate, caused by high glycerin and low acid content.

Most notably known as "Tempranillo". A grape varietal, used in the production of red wine, originating in the Iberian Peninsula of Spain.

A cow's milk cheese originating from the Trappist monks who emigrated from Brittany and settled in Oka, as small village near Montreal, Canada.

The white by-product, resembling wet paper rags or sawdust, that remains after draining off the liquid when making soybean curd, commonly known as tofu.

Japanese word for sweets, confections, and pastries.

A variety of sweet potato that has light colored skin and lavender flesh and is of Japanese and Chinese origin.

A small green vegetable pods, elongated in shape, that contains numerous seeds, which release a sticky substance when cooked.

A seasoning originating near the city of Baltimore during the early 1900's that is named for the Chesapeake Bay area of Maryland.

A traditional method of leavening bread using a small piece of dough from the previous batch of bread to create a starter dough for the next batch.

A blend of pork and beef seasoned with spices and formed into a coarse textured loaf.

Oat groat (cleaned, hulled and toasted oat grain) that has been steamed and flattened with a steel roller.

An Italian term for a food spread, typically made with Italian black olives that are pureed and mixed with olive oil and black pepper.

The fruit from the olive tree that is small and round with a pit or stone surrounded by the flesh.

A kitchen utensil that is used as a serving dish for olives, pickled garlic and other similar small round foods.

A type of bread that is typically made with black olives, such as Kalamata olives, to provide a distinctive flavor to the bread.

A blend of pork and beef that is formed into a fine textured loaf. Whole pimento stuffed olives are added to the blend of pork and beef for added flavor.

The oil produced from manual or machine pressing of the fruit (olives) from the olive tree.

A commercial sprayer that dispenses a very fine mist of extra-virgin olive oil to coat unheated pans to prepare them for grilling, sautéing, broiling, roasting or baking.

A bottle that is typically formed in a manner, such as tall and narrow, for use in conveniently holding and dispensing olive oil.

A pureed spread made from black olives, anchovies, capers, olive oil, and at times is seasoned with garlic and herbs.

A kitchen utensil made to remove the stone or pit from small round fruits, such as cherries or olives.

A type of low grade olive oil that must be refined before it can be sold for human consumption.

A kitchen utensil that is primarily used to remove olives from their liquid, while allowing the liquid to easily drain from the spoon.