Glossary of CookingTerms

A   B   C   D   E   F   G   H   I   J   K   L   M   N   O   P   Q   R   S   T   U   V   W XYZ

[A]

Acorn Squash: an acorn-shaped dark green winter squash with a ridged surface and mildly sweet yellow to orange flesh

à la:  in the manner of

[B]

Bake:  to cook (as food) by dry heat especially in an oven

[C]

Carrageenan: a colloid extracted from various red algae (as Irish moss) and used especially as a stabilizing or thickening agent

Crock-Pot: a slow cooking mechanism that uses low heat and typically takes 6 or more hours to cook a dish

[D]

Dab: flatfish; particularly any of several varieties of flounder

[E]

Edamame: Japanese term for fresh soybeans, usually immature and in the pod

[F]

Feta: a Greek moderately hard and crumbly white cheese made from sheep's or goat's milk and cured in brine; also called "pickled cheese"

[G]

Glacé: made or finished so as to have a smooth glossy surface

[H]

[I]

[J]

[K]

[L]

Ladyfinger: a small finger-shaped sponge cake

[M]

[N]

[O]

[P]

[Q]

Quinoa: an annual herb of the goosefoot family that is native to the Andean highlands and is cultivated for its starchy seeds which are used as food and ground into flour; also : its seeds

Quahog: a thick-shelled edible clam of the United States

[R]

[S]

[T]

Temper:  method used to gently heat egg yolks before adding to a hot mixture by gradually adding a small bit of the hot mixture to the eggs and mixing it together.  This prevents the eggs from curdling, which would occur if they were poured directly into a hot liquid.

Thimbleberry:  1. A wild raspberry. 2. Any of several thimble-shaped American raspberries, especially the black raspberry

[U]

[V]

Vegan/Veganism : A person who follows a diet and lifestyle of not consuming any animal products, including meat and dairy

[W]

[XYZ]

Xanthan Gum : a polysaccharide that is produced by fermentation of carbohydrates by a gram-negative bacterium and is a thickening and suspending agent used especially in pharmaceuticals and prepared foods; also called xanthan

Zabaglione: a whipped dessert or topping consisting of a mixture of egg yolks, sugar, and usually Marsala wine