Cooking Terms

This Glossary Cooking Terms Section contains our most recent glossary additions that you and your family will enjoy.

Featured Glossary Term:

Wild Rice Pasta Glossary Term
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Pasta made with wild rice flour. It is brown in color and has a nice nutty flavor. Wild rice pasta that is made with only wild rice flour would be gluten-free pasta. Be sure to check the ingredients list for other flours before trusting that the product is gluten-free. Wild rice pasta also has a toothier texture than regular pasta.
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Top 250 glossary terms found
Displaying 51-75 | << Prev 25 | Next 25 >>
Term Name
quinoa pasta Glossary Term
A type of pasta product made with quinoa flour, which is a type of flour ground from the seeds of the quinoa plant: a plant cultivated mainly in South America as a major grain-like crop.
quinoa cereal Glossary Term
A type of commercially prepared cereal made from quinoa seeds that is available in a variety of forms.
quinoa flakes Glossary Term
A type of grain flakes made from quinoa seeds. The whole-grain quinoa is pressed using a process that rolls and flattens the seeds into flakes.
scottish oats Glossary Term
An oat product that is basically oat groats that have been cut into smaller pieces. This technique helps to reduce the cooking time to about 15 minutes, which is less than half that of oat groats that have not been cut.
steel-cut oats Glossary Term
An oat product that is basically oat groats that have been cut into smaller pieces. This technique helps to reduce the cooking time to about 15 minutes, which is less than half that of oat groats that have not been cut.
decorative corn Glossary Term
A type of corn that is usually associated with the multicolored ears that are used as a popular decoration for seasonal displays, especially during the autumn months.
surinam rice Glossary Term
A flavorful rice from South America. The grains are very long and thin. Surinam rice is highly sought after, but it is difficult to find in the United States.
indian red rice Glossary Term
A long-grain variety of rice with red bran that is cultivated in India and has not been milled. Indian red rice has a nutty flavor and is reddish-tan in color.
thai red rice Glossary Term
A medium-grain variety of rice that is cultivated in Thailand. The rice is sold with much of the red bran covering the kernel so that only a hint of the white kernel is revealed.
indonesian red rice Glossary Term
A medium-grain variety of rice that is cultivated in Indonesia. The rice is sold with only flecks of red bran covering the kernel so that some of the white kernel shows through.
saponin Glossary Term
A powdery resin that covers quinoa seeds, which must be rinsed off before the seeds can be used. If the seeds are not rinsed properly, the resin will produce a bitter flavor that can be very unpleasant.
grain flakes Glossary Term
Grain that is pressed using a process that steams and rolls the grain to produce flattened, or flaked, kernels.
mediterranean diet pyramid Glossary Term
A dietary plan in which a pyramid (in the style of the USDA food guide pyramid) is used to illustrate the types of food and quantities of food that should be consumed to maintain a diet based on the healthful traditional diets of the people who lived in Greece, Crete, and southern Italy during the early 1960's.
lampante virgin olive oil Glossary Term
The lowest grade of virgin olive oil: It is not fit for human consumption. It has a natural acidity above 3.3% and may also have an unpleasant taste and aroma.
single estate olive oil Glossary Term
A type of olive oil that is obtained from olives grown on an individual farm. The olives are usually harvested by hand and the oil is pressed and bottled on site.
estate olive oil Glossary Term
A type of olive oil that is obtained from olives grown on an individual farm. The olives are usually harvested by hand and the oil is pressed and bottled on site.
bulk olive oil Glossary Term
A term that refers to large quantities of olive oil shipped to bottlers from various regions of a country or from several different countries.
light olive oil Glossary Term
A term that refers to olive oil that is light in flavor: It is not a designation for olive oil that is low in calories.
olive pomace oil Glossary Term
A type of low grade olive oil that must be refined before it can be sold for human consumption. The oil is obtained from the residue that remains after the "first cold pressing." Up to 90% of the oil is obtained from the olives during the first cold pressing, but the remaining 10% is contained within the residue.
refined olive oil Glossary Term
A type of olive oil that has been highly processed in order to neutralize defects in the oil. Among the defects are a natural acidity higher than 3.3%, poor flavor, and an unpleasant odor.
solvent extraction Glossary Term
A process that is used to extract oil from fruits, nuts, and seeds. Chemical solvents are used to extract the oil, which is then boiled to eliminate most of the solvent residue.
expeller pressing Glossary Term
A process that is used to extract oil from fruits, nuts, and seeds. Expeller pressing is similar to cold pressing except that extreme pressure is added during the pressing.
vacuum extraction Glossary Term
A cold extraction method of obtaining oil from fruits, nuts, and seeds via an expeller process that occurs in an atmosphere with no oxygen or light.
cold pressing Glossary Term
A term that is used to describe the process of pressing fruit, seeds, and nuts to obtain oil without the use of additional heat to extract the oil.
surimi Glossary Term
Surimi seafood is a product made from Alaska pollock, which has been processed into several different forms and flavored with crab, shrimp, scallops, and lobster.
Top 250 glossary terms found
Displaying 51-75 | << Prev 25 | Next 25 >>
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