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A minute steak is boneless beef, very thin, and is usually scored and pounded to tenderize it. Various cuts can be used for a minute steak, but most often it is a thinly sliced piece of boneless sirloin or eye of round.

Minute, solid particles that develop naturally in wine that has been aged. The sediment is bitter and needs to be removed before serving (see decanting).

Old fashioned oats that are cut into several pieces and then steamed and rolled into thin flakes. Because the flakes are thin and small, they cook up very quickly, requiring about 5 minutes cooking time compared to the 15 minutes need for regular oats.

Descriptor of wine with minute intensity and persistence on the nose and/or palate.

A method of allowing wine to rest for several minutes after pouring. Some bottled, aged wines need this time to develop hidden characteristics.

A characteristic of wine that has been aged in oakwood barrel staves. When present in minute amounts, it is an element in complex red wine that is prized by connoisseurs.

Organisms that are microscopic in size, including mold, bacteria and yeast. Under suitable conditions the organisms rapidly grow and can reproduce as quickly as every ten minutes.

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.

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.

A French word for a type of bread starter. The mixture consists of a portion of yeast, which is allowed to activate in warm water for several minutes.

A vinegared rice mixture that is the base for sushi dishes. The short or medium grain rice is thoroughly rinsed, steamed or boiled, loosened and left standing for 10 to 15 minutes, and then flavored with sweetened rice vinegar (vinegar and sugar).

A thickening mixture, made up of equal parts flour and water, which is used for making soups, stews, and sauces.

A term used to describe the "resting" period for pastry dough to prevent shrinkage. The ball of dough should be wrapped in plastic and placed in the refrigerator for at least 30 minutes before rolling out.

Rice that has been processed, pre-cooked, and then dehydrated to make it shelf stable. This type of rice, which is enriched by adding nutrients to the rice kernels, requires a cooking time of only a few minutes rather than the lengthy time required for uncooked or raw rice.

A combination of sugar and water that is cooked over a low to medium heat setting, stirring contents until the sugar is fully dissolved and the mixture is clear.

A thickening mixture that is made up of equal parts flour and water, that is prepared for use in making soups, stews and sauces.

1. A term used to describe the process of letting pastry dough set for a period of time to prevent shrinkage.

A utensil used to remove juices from the meat and carcass of a whole duck after it has been cooked. The juices are used to season the slices when served.

A traditional Italian breadstick that is made from dough that is elastic in texture allowing for the shaping of a long and very thin stick.

Dry pieces of breading that have been exposed to air or heat and have become hardened. The term "staling" is often used to describe a process that dries bread for use in a variety of food dishes.