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Cooking Terms
This Glossary Cooking Terms Section contains our most recent glossary additions that you and your family will enjoy.
Featured Glossary Term:
A traditional Asian cooking vessel shaped like a large low bowl with two handles. Modern woks are usually made from steel or aluminum. They heat food such as meats and vegetables quickly and evenly and are excellent for stir-frying food with a minimum of oil. Food is easily tossed in the wok to ensure even cooking. Typical Grill and Roasting Woks are made from porcelain enameled steel that is formed into square or round metal shapes with perforated holes on the surface for cooking various ingredients on outdoor grills. There are several types of Grill Woks available for use. One is made similar to a bowl Wok with slanted sides and an open center. Another type of Grill Wok, referred to as a Vertical Roasting Wok, is designed with a center container for holding basting liquids. The core container enables poultry to be basted from the inside out, adding moisture and flavors as the poultry cooks. As the food cooks, the basting liquid not only moistens the poultry but also drips onto the surrounding vegetables or other ingredients to enhance the flavors of other items being cooked. The Vertical Roasting Wok is often used to prepare a popular grilled item known as "Beer Can Chicken."
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A thick syrupy sauce created by reducing caramelized sugar and wine or vinegar. A wine vinegar could also be used.
A sensitivity to wheat that is initiated by the immune system’s response to proteins found in wheat....
The inability of the intestinal tract to digest gluten properly, which, in sufferers with the condition, results in a number of symptoms and conditions whenever gluten is ingested, such as bloating, cramps, and diarrhea.
A tool used by health professionals, nutritionists, and some insurance companies to assess the risk of health problems related to weight and body size.
A group of organic nutrients found in many types of food that slow down the formation of substances in the body that are particularly harmful to cells and tissues.
A tool used by health professionals, nutritionists, and some insurance companies to assess the risk of health problems related to weight and body size.
An adverse reaction caused by the inability of the body to digest certain substances in foods. This is different than food allergies, which involve the immune system rather than the digestive system.
A tuber which is common in Asia, Africa, and many tropical countries, that can range in size from several ounces to over 50 pounds.
A type of noodle soup common in Vietnam that is made with rice noodles (banh pho), vegetables, pieces of meat thinly sliced, and various herbs.
Grown primarily in northern India, this pepper is considered to be the hottest and provide the most intense heat of all chile peppers.
A type of bread dough leavening method that combines some of the benefits of the direct leavening method with the some of the benefits of the sourdough starter leavening method.
A type of leavening method in which yeast is activated in warm water before it is mixed with the other ingredients to form bread dough.
Compounds, produced from chemicals, that are used as leavens for a wide range of baked goods. Baking soda and baking powder are among the most often used chemical leavens.
A basket specifically used for proofing French bread dough. The dough is placed in the basket for the final rising period, or proofing period.
A basket specifically used for proofing French bread dough. The dough is placed in the basket for the final rising period, or proofing period.
The process of adding a substance to bread dough (and other baked goods) that enables the dough to rise.
Designed for removing pulp from citrus fruits while eating the fruit, a Grapefruit or Citrus Spoon is formed similar to other spoons.
A basket specifically used for proofing bread dough. The dough is placed in the basket for the final rising period, or proofing period.
A type of fresh yeast, sold in dense crumbly cakes, that is used as a leavening agent for bread dough.
Yeast substances that produce fermentation in dough used for bread and other baked goods, causing the dough to rise without the aid of chemical additives.
A type of commercially prepared white bread that is fortified with vitamins and minerals in order to replace the nutrients lost during processing.
A traditional method used for mixing flour with other ingredients to form dough used for preparing bread or other baked goods.
A type of flour produced by grinding dried yams into a powder. A yam is a hearty tuber that does not have the sweet taste of a sweet potato, but instead may have flavors that range from bland to earthy, slightly smoky in taste, or nutty and only moderately sweet.
Imitation Crab, Imitation Lobster,
A type of grain flakes made from triticale grain. The whole-grain triticale is pressed using a process that rolls and flattens the grain into flakes.
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