Glossary

Glossary

Ahi
The Hawaiian term for one of the types of tuna that has a light pink flesh and a slightly strong flavor. It is very popular in Hawaii and Japan where it is often eaten raw.

Bruschetta
A grilled bread appetizer, native to Italy, that is sprinkled or rubbed with olive oil and garlic, and then topped with such things as salt, garlic, basil, chopped tomatoes or tomato paste, anchovies, olives, mushrooms, and occasionally cheese.

Bouquet Garni
A mixture of herbs, either fresh or dried, that are placed into savory foods as they cook to enhance the flavor of the foods being prepared. Typically, a variety of parsley, bay leaves, thyme, marjoram, and peppercorns are selected to be combined as the ingredients for the bouquet garni mixture.

Cacao
A tree that grows in tropical regions and produces a bean or seed known as the cocoa bean. The tree produces a yellowish red fruit (pod) that contains a white fleshy pulp, which surrounds numerous seeds. As the fruit matures the pods are cut open to expose the pulp, allowing it to ferment so the seeds can be easily removed. The seeds are then dried by the sun or steam and are processed into chocolate, cocoa butter or cocoa powder.

Crosti

Toasted bread (thinner than bruschetta) topped with combinations of seafood or meat, and occassionally also topped with sliced or shredded cheese. Crostini is often confused with bruschetta,

Challah Bread
A traditional Jewish bread made from an egg enriched yeast dough that is baked into a slightly sweet tasting and soft-textured bread to be served for the Sabbat and holidays. Made with eggs, flour, yeast, vegetable oil, and sugar or honey, challah bread is often referred to as an egg bread. The dough is divided into three, six or at times twelve strands that are braided together before it is baked into a golden colored loaf of twisted strands. The strands represent truth, peace, and justice.

Cheesecloth
A cotton gauze material woven into a fine mesh that is used to strain liquids or sauces, to hold herbs such as bouquet garni, to keep fish contained while poaching, and for draining the liquid from solid and semi-solid ingredients, such as cheese curds and yogurt.

Demitasse
A French term used in reference to a small amount of rich, strong flavored coffee usually served after meals in a small cup called a demitasse cup.

Julienne

(This has nothing to do with Romeo.) A method of slicing fruits, vegetables and meats into strips that resemble matchsticks. Julienne strips are usually no more than 1/8 inch square, but can be cut to any length desired. Vegetables cut this way cook much faster, so julienne strips are often used in stir-fries.

Emulsify
The act of combining two or more liquids that do not typically mix together well, such as oil and water. As an example, when olive oil is mixed with vinegar for a salad dressing, the two ingredients are poured into a jar, covered, and then shaken vigorously. The oil separates and droplets of the oil are dispersed throughout the vinegar to form a mixture known as an emulsion.

Expiration Date A date used to indicate how long a food item can remain on a shelf before it is no longer considered fresh or of a quality level sufficient to be sold to consumers. Expiration dates are most often used for fresh products with shorter shelf lives, such as milk, meat, poultry, seafood, fish, baked goods, and similar items that may spoil within days.

 
Gelato An Italian ice cream, traditionally made with milk instead of cream and processed with less air incorporated into the ingredients during preparation. This makes the Italian form of ice cream denser than the American ice cream and a product that contains much higher levels of fat.

Grits
A popular dish in the southern United States, prepared as a side dish or a hot breakfast cereal. It consists of coarsely ground grain such as corn, rice, or oats and is often cooked with water or milk.

Herbes de Provence
A variety of dried herbs grown naturally in the Provence region of southern France that are combined to create a savory flavoring for foods such as fish, meats, olives, potatoes, stews, soups, and sauces. This blend of herbs is very versatile and goes well with many different foods. The herbs included are traditionally basil, fennel, lavender, marjoram or mint, rosemary, savory, sage, and thyme

Heirloom Tomato
A variety of tomato grown from open-pollinated seeds that produce a fruit that is very flavorful and well textured. This fruit has a depth of history, since it was one of the first developed many years ago. The Heirloom tomato is produced in a wide variety of colors, shapes and sizes. As a general rule, the darker the color the more acidic the flavor. Correspondingly, the red varieties will be much sweeter than those being green in color, which are typically more tart, while the purple and black colored varieties provide fruit that is rich in flavor, and very acidic.

Immersion Blender
A hand-held kitchen utensil that serves to blend, whip, whisk, chop, or slice small food items. The Immersion Blender, also known as a Hand Blender, is a good option for small tasks that do not require the heavy-duty aspects of a food processor.

 Kaiser Roll
A yeast roll, also referred to as Vienna roll, generally used for making sandwiches.

Key Lime
A smaller and rounder lime than the more common Persian lime. It is yellowish green in color, has a tart flavor, and is known mostly for its use in key lime pie. They are grown in Florida and are not always available, generally found in specialty markets and some supermarkets.

Legumes
Legumes include beans, peas and lentils. High protein foods that vary in size, color, shape and flavor. All legumes are very versatile and can be used in many ways, such as in soups, stews casseroles, salads and purées. Most dried legumes, except lentils, require a minimum soaking time of four hours.

Lycopene
One member of a group of pigments, known as a carotenoids that create coloration in plants. Carotenoids create the yellow to orange hues as well as the red hues in fruits, vegetables, flowers, and leaves that show color changes as they grow or pass through seasons.

Mojito
A chilled cocktail served in warm climates that combines 2 tablespoons of sugar, 2 or 3 sprigs of fresh mint, 1 to 2 ounces of white (light) rum, 3 tablespoons of fresh lime juice, and top of the glass with a small amount (or to taste) of chilled club soda. Native to Cuba, this beverage is made by crushing (with a fork, a muddler, a pestle, or a similar utensil) the mint leaves against the side of the cocktail glass.

Meyer Lemon
A type of lemon that does not have the exceptionally tart flavor of standard lemons. Meyer lemons are typically considered to be sweeter in both flavor and aroma, providing a taste mildly similar to a tangerine. This lemon is often used to season fish and seafood. When its flesh or juice is added to a dish, it adds a sweet and only slightly tart flavor.

Nutraceutical Foods
A group of products that are enriched with ingredients offering healthy alternatives for people seeking foods that may improve or act as a defense for various aliments and illnesses. The word "nutraceuitical" combines nutritional and pharmaceutical into one word, which is used to identify a food that serves to improve consumer's health.

Organic Food
Any of the variety of food products grown or containing ingredients that have been produced without the use of antibiotics, chemicals, fertilizers, and pesticides. The USDA (U.S. Department of Agriculture) has established specific standards that must be followed in order for foods to be labeled as organic and to display the USDA seal of approval on the food label.

Pesto
An herb-based sauce originating in Italy that is typically made with basil, parsley, pine nuts, garlic, olive oil, and parmesan or romano cheese. Many variations of this sauce exist, which may be different simply by the type of cheese, nuts or herbs, or other ingredients that are used to make the sauce.

Prosciutto
A delicately flavored dry cured ham, originating in Italy and made from the meat on the hindquarters of hogs.

Quahog
A native American name for varieties of hard-shell clams found on the East Coast. Quahog is a term that is also used to describe the largest of the hard-shell clams. While the Atlantic Littleneck is the Quahog clam, the Pacific Littleneck is a west coast or Japanese variety of clam and is not referred to as a Quahog. The Atlantic Littleneck or Cherrystone clam as it is also known, are basically the smaller versions of the Quahog clam.

Quince
A fruit that is related to the pear and grown in the Mediterranean, the Middle East and the United States. This fruit resembles a lumpy pear without the neck. The fruit is yellow when ripe with flesh that is various shades of yellow. When raw, the flesh is acidic, hard and not good for eating, but when cooked, it becomes sweet and delicate, providing a pear and apple flavor.

Ragoût
A thick, well-seasoned stew made from meat, poultry, game or fish that is cooked in a thick liquid. It has a rich flavor and can be made with or without vegetables.

Ramekin
Small, individual sized ovenproof baking dishes made of porcelain, ceramic, pottery, or glass. They are used in cooking soufflés, custards and other sweet or savory dishes for individual size recipes.

Raw Milk
Milk that has not been pasteurized.

Rondeau
A wide, round, pot that is fairly shallow, allowing steam to disperse quickly for searing and poaching. It is generally made of stainless steel and has two hoop handles.

Rub
A mixture of spices or herbs that is applied to food for the purpose of adding flavor. A dry rub generally consists of spices, where a wet rub would consist of ingredients that are moist, such as juices, broths, herbs and vegetables, which form a paste that is applied to the food.

Risotto
A creamy Italian rice dish made with starchy, short-grained Italian rice varieties. A basic recipe for risotto includes onions that are lightly sautéed in butter into which rice is added and cooked briefly.

Shad
The largest member of the herring family, it has a slight oiliness to it and a mildly sweet flavor that resembles pompano and salmon.

Sun-Dried Tomato
A tomato that has been sliced or cut in half and then dried in the sun (or in an oven). Drying the tomato gives it an intense, sweet flavor, that may also be somewhat tart, and a very chewy texture if completely dried and not marinated in oil.

Tiramisù
A sweet creamy dessert, also known as a Tuscan trifle that was originally created in the Tuscan region of Italy. It has a very light texture, which is similar to whipped cream. This dessert consists of ladyfingers (small finger-shaped sponge cakes) that are sprinkled with coffee or espresso and then covered with a mixture consisting of mascarpone cheese, sugar, egg yokes, and either brandy, Marsala, or rum.

Yam
A tuber, common in Asia, Africa, and many tropical countries, that can range in size from several ounces to over 100 pounds. Yam is a term that is often used when referring to various types of sweet potatoes, such as a Louisana yam, an orange-fleshed sweet potato. For marketing purposes, several Louisana varieties such as the Red Garnet were labeled as "yams" to distinguish them from other varieties of sweet potatoes. However, a true yam which is not related to the sweet potato, is very different in taste and shape. It is a hearty tuber that does not have the sweeter 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.