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Descriptor of wine. “Delicate” wine is somewhat mild, light in fragrance, flavor, and body but is still attractive.

A technique of gently extracting color and structure from the fruit rather than the customary pump over method.

A glass or crystal vessel that wine is poured into for optimal aeration and sediment separation before consuming.

The level or degree of cooking that has been completed for the prepartion of a food. Doneness is typically measured by temperature readings, visual inspections, color, or texture....

A container with small perforated holes that is used to hold flour, herbs, or other similar ingredients that are sprinkled on foods that are being prepared.

A warm water fish that has a medium textured, dark flesh that turns brown when cooked. It has a good flavored flesh, which has a high fat content.

A very small amount of a soft food item that can be formed into a small round shape as a serving. Foods such as whipped cream, mashed potatoes, sauces, jams, sherbets, and other similar products are often placed on a plate or on food as a topping and referred to as a dollop of the item.

A term applied to a traditional French potato dish from the Dauphine in Savoy region, near the Italian border.

A type of flatbread or pancake that is a traditional food from India. Dosas are made from a batter of rice and other ingredients that are mixed together and then poured onto a griddle for baking until they turn a crispy light brown in color.

A mixture containing mushrooms, shallots, wine, and seasonings that are cooked in butter or oil in order to create a paste.

A name given to several types of flatfish that are a variety of flounder. Dabs are saltwater fish that have flaky white flesh when cooked and a mild flavor.

Refers to the removal of the large vein that runs down the length of a shrimp. A fork can be inserted in the back of the shrimp to pull out the vein or a knife can be used to cut a slit down the length of the shrimp.

Refers to the process of pouring off the excess liquid or fat from food such as draining the water from boiled pasta or potatoes.

Refers to the process of pouring a very fine stream of liquid, such as melted butter or a sugar glaze over food for decorative purposes and/or to add flavor.

1. The process of combining one ingredient with another to form a solution. For example, sugar will dissolve in water to form a solution.

Refers to the process of thinning a liquid by adding more liquid and/or reducing the flavor by adding liquid.

Refers to the process of removing the fat from the surface of a sauce, soup, or stew. This may be accomplished by using a spoon or a bulb baster to suck the fat off the surface.

The process of warming food that has been frozen so that the food can be eaten or prepared to be served.

Adding a very small amount of an ingredient to a mixture, such as a "dash" of pepper, a "sprinkle" of salt, or a "few drops" of a liquid.

Refers to the process of lightly sprinkling a fine layer of a powdered or granulated ingredient onto food.