F to L Flashcards
1
Q
Fagot
A
wood pile
2
Q
Fahrenheit
A
a temperature scale in which 32 degrees represents freezing and 212 degrees is the steam point( to convert Fahrenheit to Celsius, subtract 32 from the Fahrenheit reading, multiply by 5 and divide by 9; better yet have a thermometer that reads both scales)
3
Q
Faisan
A
Pheasant
4
Q
Falafel
A
A Middle Eastern specialty consisting of small, deep-fried croquettes or balls made of highly spiced, ground chickpeas. They are generally tucked inside pita bread, sandwich style, but can also be served as appetizers. A yogurt or tahini-based sauce is often served with falafel.
5
Q
Farce
A
forcemeat
6
Q
Farfalle
A
Literally “butterflies;” also called “bow-tie pasta.” Normally has crinkled edges. Usually available ridged or plain, and in a variety of colors.
7
Q
Farinaceous
A
Made from, rich in, or consisting of starch. Having a mealy of powdery texture.
8
Q
Fatback
A
Fat from a pig’s back. Can be used as cooking fat, or rendered to produce lard.
9
Q
Fava Bean
A
This tan, rather flat bean resembles a very large lima bean. It comes in a large pod which, unless very young, is inedible. Fava beans can be purchased dried, cooked in cans and, infrequently, fresh. If you find fresh fava beans, choose those with pods that are not bulging with beans, which indicates age. Fava beans have a very tough skin, which should be removed by blanching before cooking. They are very popular in Mediterranean and Middle Eastern dishes. They can be cooked in a variety of ways and are often used in soups. Also called faba bean, broad bean and horse bean.
10
Q
Fedelini
A
Very thin, spaghetti-like pasta.
11
Q
Feijoa
A
A fruit grown in New Zealand with a thin green skin and a flavor reminiscent of strawberry, banana, and pineapple.
12
Q
Feijoada
A
A Brazilian dish very similar to cassoulet, made with black beans. Sausage, bacon, ham, and various cuts of pork are cooked in with the beans. The traditional accompaniments are plain white rice, cooked greens, fresh orange slices, and a very hot sauce, similar to pico de gallo, called molho carioca. Toasted cassava flour is used as a condiment, to be added by each diner. This too is a very substantial dish and needs little else to accompany it.
13
Q
Feni
A
An alcoholic drink made from cashews or coconuts. Feni is usually distilled by locals in a disorganized fashion, akin to moonshine in the United States.
14
Q
Fenouil
A
fennel
15
Q
Fenugreek
A
A very hard seed grown in the Middle East, which is used as a spice. Its dominant flavor and aroma is recognizable in commercial curry powders.
16
Q
Fermented Bean Curd
A
A strong, salty cheese made by fermenting bean curd cubes in rice wine, salt, sesame oil, or chili.
17
Q
Fermented Black Beans
A
Aromatic beans cooked with salt, ginger, and/or orange rind.
18
Q
Fettuccine
A
Literally, “little ribbons.” Basic flat egg noodles.
19
Q
Ficelle
A
The French word for string. This is a term used in cooking to describe foods that have been tied to a string and cooked in a broth. This was a practice in villages when a communal pot was used to cook food. The string was used in order to allow the owners to identify and recover their piece of meat. This is generally applied to tough cuts of meat that require long periods of cooking. Yet, some restaurants are using the term to describe a more tender cut of meat that is poached in a rich broth. Beef filet and duck breasts are two good choices for this type of preparation.
20
Q
Fideo
A
thin macaroni-like pasta
21
Q
Fideua
A
pasta-based paella-type dish made in the paella, originating in Alicante.
22
Q
Filet
A
Fillet; a thin cut of meat, fish, poultry removed from the bone
23
Q
Filet Mignon
A
Small center cut from the tenderloin of beef.
24
Q
Fillet
A
to remove the bones from fish or meat before cooking (fish fillet, meat filet)
25
Filter
to remove impurities or particles of food by pouring through cheesecloth or a strainer or “China Cap” (chinoise)
26
Financier
A small cake or cookie that is made with ground nuts and whipped egg whites. These are soft like sponge cake, and have a rich flavor of nuts.
27
Fines herbes
A fine mixture of herbs used to season
28
Finnan Haddie
The Scottish name for smoked haddock.
29
Fino
a pale crisp white sherry of around 15 per cent alcohol, generally from Jerez de la Frontera and Puerto de Santa María. It is the traditional Andalusian accompaniment to appetizers, tapas, and seafood
30
Finocchio
Fennel
31
Finocchiona
Flavorful Tuscan salami that enhances any antipasto platter. Made from finely ground pork flavored with fennel seeds, garlic, salt, and pepper.
32
Fish Sauce
A thin brown sauce made by fermenting fish with salt and soy sauce.
33
Five Spice Powder
A dry spice mix used in Chinese cooking consisting of cinnamon, star anise, pepper, clove, and fennel.
34
Five-spice Powder
A popular blend of ancient spices consisting of ground star anise, cloves, cinnamon, fennel seeds and Szechuan peppercorns.
35
Flake
to break food into small pieces (or allow it to do so when cooking)
36
Flamber
To flame
37
Flamebee
a method of cooking in which foods are splashed with liquor and ignited
38
Flan
This is a term that may be used to describe two different preparations. The first use of this word is describes an open top tart that is filled with pastry cream and topped with fruit. In Spanish and Mexican cooking, “flan” is an egg custard that is baked in a large shallow dish, and flavored with caramel. The dish is inverted when served and the excess caramel is used as a sauce for the flan. The flan may be flavored with orange, anise, cinnamon, or liqueur.
39
Flauta
thin, crisp, baguette-style loaf of bread
40
Fletan
Halibut
41
Fleuron
A small crescent shaped pastry made of puff dough that is used to garnish fish dishes and soups.
42
Florentine
This is used to describe foods that are cooked in the style of Florence. The word is most commonly associated with dishes containing spinach and sometimes a cream sauce. Steak cooked ala Florentine is a large T-bone steak, rubbed with olive oil and garlic, grilled and served with fresh lemon on the side.
43
Flour
This is the finely ground grain of wheat, corn, rice, oat, rye, or barley. Unless specified, this term refers to wheat flour. Flour is milled from a variety of wheats containing different amounts of protein. The different levels of protein give each flour unique qualities. All-purpose flour is the most commonly used, especially by the domestic market. This flour is milled from both hard and soft wheats, giving it the strength needed in bread baking, but leaving it tender enough for cakes and pastries. Bread flour has a higher protein content so that it may withstand the constant expansion of the cell walls during proofing and baking. Cake flour is milled from soft wheat, thus containing a very low protein content and preventing the development of gluten. Pastry flour is of relatively low protein content, containing just enough to help stabilize the products during leavening. Whole wheat flours are milled from the whole kernel, thus giving it a higher fiber content and a substantial protein content. Semolina is milled from hard durum wheat, being used mainly for commercial baking and pasta production.
44
Flute
a decorative scalloped edge on pastry or pie crusts; vegetables can be fluted as a way to make them have more eye appeal
45
Focaccia
An Italian flatbread often topped with olive oil, herbs, garlic, and cheese. Traditionally served as a complement to an antipasto.
46
Focaccio
An Italian flatbread made with pizza or bread dough, that can be baked plain or topped with onions, zucchini, eggplant, cheese, or whatever you choose.
47
Foie
Liver
48
Foie Gras
Fattened duck or goose liver.
49
Fold
combining two or more products with a spatula or spoon using a side to side motion and a top to bottom motion
50
Fond
Basic stock or essences
51
Fond Blanc
white stock
52
Fond brun
Brown stock
53
Fonda
lodging house, in Catalonia, also implies restaurant
54
Fondant
This is an icing made of sugar syrup and glucose, which is cooked to a specific temperature and then kneaded to a smooth, soft paste. This paste can then be colored or flavored and used as an icing for cakes and petit fours.
55
Fondente
Flourless cake; baking chocolate
56
Fondo
pan juices after cooking meat or fish
57
Fonds d’artichaut
artichoke bottoms
58
Fondue
There are several different types of fondue, the most notable of which is cheese fondue. This is a Swiss specialty in which cheese is melted with wine, eggs, and seasonings and served with bread and fresh vegetables. Fondue Bourguignonne is a pot of hot oil into which the diners will cook strips of meat and dip them into an array of sauces on the table. Similar to this is fondue Chinois where the hot oil is replaced by a rich chicken or meat broth. The meat, and fish too, are then cooked in this stock and dipped in sauces. The Japanese have a dish called shabu shabu, which is similar to this type of fondue. Named for the swishing sound that the meat makes in the broth, this dish is also served with vegetables and noodles in to be eaten along with the meat. A chocolate fondue is a chocolate bath, flavored with liqueur and eaten with bread and fruit, like fresh berries. These are all dishes eaten as much for their social qualities as their culinary grandeur. Their popularity in the US has diminished over the last 15 years, only being seen in ski resorts and at private dinner parties.
59
Fonduta
An Italian style fondue made of Fontina cheese and served over toast or polenta. Exceptional with truffles.
60
Fontaine
A well made in dry flour to add liquid
61
Fontina
A delicate, nutty, slightly smoky tasting cheese used for “fonduta”, or an Italian version of the Swiss “fondue”.
62
Foogat
A lightly cooked vegetable dish.
63
Formas
shapes
64
Fouetter
to whisk
65
Fougasse
A flatbread from France that was once served sweetened with sugar and orange water. It is now more commonly seen as a bread eaten with savory dishes. In this case, the dough is brushed with olive oil and sprinkled with herbs or salt before baking.
66
Foyot
This is a variation of a bearnaise sauce with the addition of a well reduced meat glaze.
67
Fraise
strawberry
68
Framboise
Raspberry
69
Frangipane
A pastry cream made of butter, eggs, flour, and finely ground almonds or macaroons. Modern versions will use a combination of cornstarch and flour. The nuts must be very finely ground for this to be successful. This type of raw cream is baked in the pastry shell or crepe. Frangipane is also the name for a type of panada used in making forcemeats.
70
Frappe
iced
71
Freiduria
fried fish shop
72
Fresa
strawberry
73
Fresh Rice Noodles
Flat, thread-like, white noodles made from rice flour.
74
Fricandeau
Veal braised until very tender
75
Fricando
traditional Catalan beef stew
76
Fricassee
A stew prepared without the initial browning of the meat. Though chicken is the most common form of this type of stew, fish, vegetables, and other meats are prepared in this manner.
77
Frigorífico
refrigerator
78
Frijol
lima bean
79
Frijoles
beans
80
Frijoles Refritos
Refried pinto beans boiled with seasoning until tender, then crushed and sauteed in canola oil.
81
Frire
to fry
82
Frit
Fried
83
Frito
fried in oil;often coated in egg and flour before frying as in fish and shell fish
84
Frittata
An Italian open-faced omelet.
85
Fritter
Food that has been dipped in batter and deep fried or saut‚ed. These may consist of vegetables, meat, fish, shellfish, or fruit. The food may be dipped in the batter or mixed with the batter and dropped into the hot fat to form little balls. Japanese tempura fried foods are a type of fritter, though this term is not applied to it.
86
Fritto Misto
An Italian mixed fried platter, similar to the Japanese tempura platter. A mixture of vegetables, meat, and fish are dipped in a light batter and quickly deep fried to prevent a saturation of grease into the food.
87
Frizzle
to fry julienne vegetables in hot oil until crisp
88
Frollini
Shortbread cookies
89
Frotar
to rub
90
Fruit Pectin
A substance found naturally in fruits such as apples, quince, and all citrus fruits. Pectins ability to gel liquids makes it a key ingredient in jelly and jam making. You can purchase pectin in powder or liquid form, or use high pectin fruits in the recipe.
91
Frullato
An Italian milkshake that is made with milk and fresh fruit.
92
Fruta
fruit
93
Fuego Fuerte
high heat
94
Fugu
A poisonous blowfish considered a delicacy. In Japan, only licensed Fugu chefs are allowed to prepare Fugu or puffer fish.
95
Fuki
A Japanese fibrous butterbur vegetable often simmered in broth.
96
Fumet
An aromatic broth made for use in soups and sauces. The flavor of a fumet is usually concentrated on one item, though multiple ingredients may be used. The stock is then reduced to concentrate this flavor. Fish and vegetable broths are more commonly called fumets, but meat may also be used.
97
Fungetiello
Pasta sauce made with black olives and Capers.
98
Funghi
Mushrooms
99
Fusilli
Spiral shaped pasta. Some versions are shaped like a spring. Other versions are shaped like a twisted spiral.
100
Futo Maki
Large, oversized rolls
101
Futomaki
Large, oversized rolls
102
Gachas
savory porridge with fried tocino, panceta, etc.,
103
Galanga
A root spice related to ginger, which has a musky flavor reminiscent of saffron. It is found dried whole or in slices, and also in powder.
104
Galantine
A pate-like dish made of the skin of a small animal, most often chicken or duck, which is stuffed with a forcemeat of this animal.
105
Galantines
Stuffed chicken or veal in the form of a large roll, usually glazed with
106
Galette
This is French for pancake, usually sweet, made of batters, doughs, or potatoes. Brioche-type dough or puff pastry are often used. Small short butter cookies were once also called galettes.
107
Gallego
a native of Galicia, and the language spoken there.
108
Galleta
cookie
109
Galleta Salada
pretzel
110
Galletas
Cookies
111
Gallina
hen
112
Gamba
prawn, shrimp
113
Gambero
Shrimp (or crayfish)
114
Ganache
a chocolate coating made with chocolate, egg yolks and heavy cream; used as filling for truffles and coating for pies and other desserts
115
Ganbas Al Ajillo
garlic shrimp fried in garlic and hot peppers
116
Gancho De Carnicero
meat hook
117
Garam Masala
Literally “warm spices;” a blend of spices used to flavor dishes. May include cumin, fennel, coriander, cardamom, cinnamon, saffron, pepper, chiles, and/or caraway.
118
Garbanzos
chick peas
119
Garbure
a thick vegetable soup
120
Garde Manger
Cold kitchen, a chef who is in charge of the cold foods in the kitchen
121
Gari
A Sushi-bar term that refers to pickled ginger
122
Garlic
A single aromatic bulb that can be easily separated into cloves, all individually wrapped in papery skins. It is pungent and slightly bitter flavored when raw, but becomes mild and sweet tasting when sauteed or baked.
123
Garlic Bread
Bread that has been spread with garlic butter and then baked or broiled. Instead of using garlic butter, the bread may be brushed with olive oil and sprinkled with minced garlic and herbs.
124
Garlic Toast
Slices of French or Italian bread that are flavored with garlic butter and herbs, then oven toasted to a crispy texture. This toast, which may also be flavored with olive oil, is often served as the bread that accompanies a main meal.
125
Garnish
a decorative touch added to dishes and beverages
126
Garniture
to garnish
127
Garrofo
large flat white bean, used in paella
128
Gaza
game, game dishes
129
Gazpacho
A cold vegetable soup served throughout all of the Spanish countries. The most common version is one made with a coarse puree of fresh tomatoes flavored with vinegar and olive oil, embellished with diced raw vegetables like onions, cucumbers, and peppers. A light gazpacho is made with a puree of cucumber, and served with an array of garnishes for the diner to choose from. Roasted almonds, avocadoes, and croutons are common garnishes.
130
Gelatin
A protein produced from animals, used to gel liquids. It is found in granular and sheet form.
131
Gelatina
jelly
132
Gelato
Fine Italian ice cream
133
Gelato di Crema
Smooth, fresh, lemony custard ice cream.
134
Gellan Gum
Gellan gum is a water-soluble anionic polysaccharide produced by the bacterium Sphingomonas elodea (formerly Pseudomonas elodea based on the taxonomic classification at the time of its discovery).. The gellan-producing bacterium was discovered and isolated by the former Kelco Division of Merck & Company, Inc.
135
Genoa Salami
A mild, spicy, Italian cured sausage often made of only pork, and typically seasoned with garlic, salt, peppercorns, and red wine. Included in most antipastos.
136
Genoise
A very rich sponge cake made with eggs and butter. This may be eaten as is with whipped cream or fruit, but also used as the foundation for many other cake preparations.
137
Geoduck
A long-neck, slightly crunchy sweet clam
138
Geta
The wooden block used as a plate for Gari, Wasabi, and smaller pieces of Sushi.
139
Ghee
Clarified, nut-flavored butter. Made by slowly melting butter, skimming the foam, and saving the remaining golden liquid. Indian cooks simmer the butter until all the moisture evaporates. Ghee is used for cooking vegetables and meats.
140
Gibier
game
141
Gigot d’Agneau
Leg of lamb
142
Ginebra
Gin
143
Ginkgo
A bright green and delicately sweet flavored nut.
144
Glace
A highly reduced stock used as an essence in flavoring sauces and enriching soups and stews. Veal glace is used for all meat preparations and stands up the best to the long reduction required. Fish and shellfish glaces are used, but their flavor can become edirtye tasting and bitter from too long of a reduction.
145
Glace de Poisson
fish glaze
146
Glace de Viande
Meat glaze
147
Glacer
to; (a) freeze or chill (b)to cook to acquire a shiny surface (c) To slightly brown food under a Salamander(broiler)
148
Glasear
to glaze or coat with sugar or friut preserves
149
Glaze
a liquid that gives a shiny surface to an item
150
Gluten
The protein found in wheat flours.
151
Gnocchetti
Curved-shell pasta with ridges on the outer surface.
152
Gnocchi
These are small dumplings made with flour, potatoes, and eggs. Other versions include spinach, semolina, sweet potatoes, chopped herbs, and parmesan or ricotta cheese. Once the gnocchi are made they are cooked in boiling water, and then sauced or tossed with melted butter. Some recipes call for cooking the gnocchi in broth. Gnocchi is also the name of a pasta with a similar shape.
153
Gobo
Long, slender burdock root
154
Gohan
Plain boiled rice.
155
Goma
Sesame seeds
156
Gomoku Sushi
Literally “scattered Sushi”; an assortment of sliced raw fish and vegetables served on a bed of Sushi rice.
157
Gorgonzola
Creamy, pale yellow, mold-ripened cheese with streaks of blue veining and a lightly spicy flavor. Considered one of the best blue cheeses available, gorgonzola is usually served with slices of fruit or crumbled into salads.
158
Gougere
A savory pastry made of choux paste flavored with cheese. This may be made in individual puffs or piped into a ring of puffs, which is served with a pool of sauce in the center of the ring.
159
Goulash
A Hungarian soup/stew made with beef and liberally seasoned with paprika. Some versions add gremolata at the very end of cooking or sprinkled over the top.
160
Granita
A coarse fruit ice similar to sorbet, without the meringue, which is often flavored with liqueurs.
161
Granizado
water ice
162
Granola
A combination of assorted toasted grain (oats), dried fruits and nuts usually served as a breakfast cereal. Some blends are sweetened with honey and/or brown sugar.
163
Granos De Pimienta
peppercorns
164
Grappa
A strong Italian brandy made from grape skin and seed. Served as an after dinner drink to help digestion.
165
Grasa
grease
166
Grate
to shred food into fine pieces
167
Gratinado
Cooked au gratin.
168
Gratinar
to grill
169
Grattoni
Small diamond-shaped egg pasta that is best used in soup. Similar to Pastina.
170
Gravlax/Gravadlax
Whole salmon fillets that have been cured with salt, sugar, and pepper, then flavored with dill. The salmon is then sliced paper thin and tradionally served with pumpernickel bread, sour cream, capers, onion, and lemon.
171
Gravy
a sauce made from pan drippings and thickened with a roux
172
Grecque
Foods that are prepared in the style of Greece. This is usually used for dishes with lemon, garlic, and olive oil. But the addition of tomatoes, peppers, and fennel often allows a dish to be called … la grecque.
173
Green Tea
An aromatic relaxing tea considered the most healthy and popular beverage among Japanese people. Research suggests that this tea, which is rich in vitamins, minerals, and antioxidants, may help prevent cancer, high cholesterol, and other diseases.
174
Gremolata
A mixture of chopped parsley, garlic, and lemon peel. This is added to stews at the end of their cooking time to add a pungency to the dish. Used in some recipes for osso buco a la Milanese, and Hungarian goulash.
175
Grill
to cook directly over a heat source on metal racks
176
Grisín
bread stick
177
Grissini
Thin, crunchy bread sticks made from yeast dough, and enriched with olive oil and Parmesan. Complementary to soups, salads, and antipastos.
178
Groseille
Currant
179
Gruyere
A moderate-fat cow milk cheese with a rich, sweet, nutty flavor that is prized for both out of hand eating and cooking. It is usually aged for 10 to 12 months and has a golden brown rind and a firm, pale yellow interior with well-spaced medium-size holes.
180
Guacamole
A fairly rich avocado-based dip made with onions, lemon, lime juice, and chopped garlic. Complementary dips are salsa and sour cream.
181
Guanciale
Meat from the cheek of the pig that is lightly rubbed with salt, freshly ground black pepper or chili peppers, then cured for three months.
182
Guarnición
garnish
183
Guayaba
guava
184
Guindillas
long, moderately hot Spanish chilis – especially popular in the Basque Country. Picked while still green, they are most commonly sold preserved in vinegar
185
Guisado
braised, fried and then cooked in liquid
186
Guisantes
peas
187
Guitar Las Espinas
to fillet (fish)
188
Gulab Jamun
Deep-fried balls of dough made from flour, milk curds, and aromatic sugary syrups.
189
Gumbo
A thick soup/stew made with meat or seafood served over plain white rice. Okra, filé powder, and roux. All methods are acceptable, and all are considered traditional.
190
Gundan Maki
The battleship roll; often used for oysters, quail eggs, Ikura, and Tobiko.
191
Gur
Dried sugarcane juice same meaning as jaggery
192
Gyoza
A pan-fried, sauteed, and/or steamed stuffed Wonton. Typically contains a pork dumpling.
193
Habas
broad beans
194
Habas Con Jamón
broad beans with ham
195
Habichuelas
green beans
196
Hacer Puré
mash
197
Hacher
To chop finely
198
Hake
Merluza – a mild-flavored, large-flaked, white-fleshed fish very popular with Spanish cooks. Cod or another large-flaked white fish can be used as a substitute in recipes.
199
Halva
A congealed, translucent, small, squared-shaped, bright Indian sweet made from finely grated vegetables, fruits, syrups, milk, and sugar. This sweet, flavored with cardamom, has a thick pudding consistency. The most popular types are carrot, pistachio, and mango.
200
Hamachi
Young yellowtail tuna often served broiled.
201
Hamaguri
Clam
202
Hamo
A Pike Conger sea eel
203
Hanakatsuo
Dried bonito fish that is usually shaved or flaked.
204
Hard Taco
A large, crisp corn tortilla shell that usually contains minced beef, shredded lettuce, and grated cheese. Commonly topped with salsa, sour cream, or guacamole.
205
Haricot Blanc
Bean (white)
206
Haricot Vert
Green bean
207
Harina
flour
208
Harina De Maíz
corn flour
209
Harissa
A spice mixture used as both a condiment and a seasoning. Harissa contains chiles which are ground with cumin, garlic, coriander, and olive oil. It becomes a thick paste that is used as is in cooking or diluted with oil or stock to be used as a condiment.
210
Harusame
Thin, transparent bean gelatin noodles
211
Hashi
Chopsticks
212
Hatahata
Sandfish
213
Helado
ice cream
214
Herbal Tea
Tea flavored with herbs, such as mint or rosemary, to enhance the flavor.
215
Herboristeria
shop specializing in herbs, natural remedies, etc.
216
Hervir
boil
217
Hichimi Togarashi
Mixed hot spices for table use. The flavors consist of red pepper (Togarashi), ground sansho pepper pods, dried mandarin orange peel, black hemp seeds or white poppy seeds, Nori seaweed bits, and white sesame seeds.
218
Hierba
herb
219
Hierba Doncella
myrtle, periwinkle
220
Hierbabuena
mint
221
Hierbaluisa
lemon verbena
222
Higado
liver
223
Higo
fig
224
Higo Chumbo
prickly pear
225
Hijiki
Black seaweed in tiny threads.
226
Hikari Mono
A comprehensive term for “shiny” silver-skinned fish, such as mackerel.
227
Himo
The fringe around the inside of an ark shell
228
Hinojo
fennel
229
Hirame
Fluke, flounder, or halibut
230
Hocho
The general Japanese term for knives.
231
Hoisin Sauce
A rich, dark, sweet barbecue sauce used in Chinese cooking for marinades and basting. Hoisin sauce is easily recognizable in Mu Shu pork and Peking duck. The sauce is made from soybean flour, chiles, red beans, and many other spices.
232
Hoja
Leaf
233
Hoja de Laurel
Bay Leaf
234
Hoja Del Cuchillo
blade of a knife
235
Hojaldre
puff pastry
236
Hojas
leaves
237
Hokkigai
A thorn-shaped red-sided surf clam.
238
Holiday Roll
A Sushi roll, typically consisting of Nori seaweed and rice, wrapped around cranberry salsa, turkey strips, and cream cheese strips.
239
Hollandaise Sauce
This is the most basic of the egg and oil emulsified sauces. The only flavoring is fresh lemon juice. This sauce must be kept warm, as excessive heat will cause it to break. Because this is kept warm, it is not safe to keep it for long periods of time and should never be reused from another meal period.
240
Homard
Lobster
241
Hominy
corn kernels with the germ and bran removed
242
Hongos
Mushrooms
243
Horchata
Made from ground chufa nuts ( tiger nuts), it is a sweet cool milky drink originating in Valencia.
244
Horn of Plenty Mushroom
This is a wild mushroom with a hollow, funnel-shaped cap and is dark gray or black in color. Because of this, it also has the name etrumpet of deathe. This mushroom is somewhat stringy, but has a robust flavor and may be used to flavor sauces, soups, or any other mushroom preparation.
245
Horno
oven
246
Horreo
A granite drying shed for corn, found in Galicia and Asturias
247
Hors D’oeuvres
small portions of foods, canapés; appetizers
248
Hot Bean Sauce
A combination of hot chili sauce and brown bean sauce used in spicy Szechuan and Hunan dishes.
249
Hot Mustard
A spicy condiment served with Chinese appetizers. Made by mixing dry mustard powder with water, causing a chemical reaction.
250
Hotatagai
Scallops
251
Huachinango
Red Snapper
252
Hueco
Hole
253
Huerto/Huerta
Vegetable patch, especially a vegetable-producing garden close to the city
254
Hueso/Espina
bone
255
Hueva
Cured and pressed fish roe, normally tuna or grey mullet
256
Huevo
Egg
257
Huevo Duro
Hard boiled egg
258
Huevos
Eggs
259
Huevos Estrellados
Fried egg and potato hash
260
Huitre
Oyster
261
Hull
to remove the leafy parts of fruits
262
Hyssop
Any of various herbs belonging to the mint family with aromatic, dark green leaves that have a slightly bitter, minty flavor. Hyssop adds intrigue to salads, fruit dishes, soups and stews. It is also used to flavor certain liqueurs such as Chartreuse.
263
Iago
A small British pastry or petit four.
264
Ibérico
A strain of black hoofed pig, cerdo Ibérico, that dates back to pre-history
265
Ibrik
A small, long-handled Turkish pot with a bulbous bottom, narrow waist and flared top-handled Turkish pot with a bulbous bottom, narrow waist and flared top.
266
Icefish
Rainbow smelt.
267
Icelandic lobester
Norway lobster.
268
Idiaxabal, Queso De
A smoked sheep’s-milk cheese from the Basque country and bought in small balls. There are two types
269
Idli
Light, spongy, steamed dumplings made from a fermented batter of rice and daal. Generally served with sambar and chutney.
270
Ika
Squid; the body is usually served raw and the tentacles are usually toasted on a bed of rice.
271
Ikura
Large, orange, salty, salmon roe. Also means “How much?” in Japanese.
272
Inada
Very young yellowtail
273
Inari
A simple dish consisting of Aburage bags stuffed with vinegar rice.
274
Inari Sushi
A simple dish consisting of Aburage bags stuffed with vinegar rice.
275
Inari Udon Soup
Fried soybean curd with noodle soup
276
Inari Zushi
A simple dish consisting of Aburage bags stuffed with vinegar rice.
277
Inarizushi
A simple dish consisting of Aburage bags stuffed with vinegar rice.
278
Infusion
An infusion is the flavor that is extracted from any ingredient such as tea leaves, herbs or fruit by steeping them in a liquid such as water, oil or vinegar.
279
Insalata
An Italian salad
280
Insulated Baking Sheet
a cookie sheet with a space between its double layers to prevent hot spots
281
Involtini
Thin slices of meat or fish which are stuffed and rolled. They may then be sauteed, grilled, or baked.
282
Jabalí
Wild boar
283
Jaggery
Dried sugarcane juice, same meaning as gur
284
Jalebi
Orange, sweet-crisp round whirls made from plain flour and water. Jalebi, a favorite Indian dessert, is deep fried and dipped in sugary syrup.
285
Jambalaya
A Creole version of paella, though more highly spiced. The only consistent ingredients among all of the jambalaya recipes are rice, tomatoes, peppers, and onions. Ingredients used for jambalaya are ham, oysters, chicken, Andouille sausage, duck, shrimp, and game birds.
286
Jambon
Ham
287
Jamon
Ham
288
Jamon De York
Mild,cured and cooked ham.
289
Jamon Iberico
Cured ham from the cerdo Ibérico – black hoofed (pata negra) pigs.
290
Jamon Iberico De Bellota
Dry cured ham from free range black hoofed Cerdo Ibérico pigs, who, prior to being sacrificed, are finished with an unlimited diet of acorns from holm oak and cork trees growing in the Dehesa forest / meadows.
291
Jamon Serrano
Dry cured mountain ham, similar to prosciutto, but has significantly less salt and fat. A staple of the Spanish diet.
292
Japanese Plum Wine
A popular, sweet, alcoholic drink made from plums.
293
Jardiniere
A fresh mix of vegetables cut into julienne
294
Jarra Graduada
Measuring cup
295
Jaune d’Oeuf
Egg yolk
296
Jell
a solidifying process usually using gelatin
297
Jerez
Sherry
298
Jerusalem Artichoke
A tuber, also called sunchoke, with a very firm flesh and a flavor reminiscent of globe artichokes. These are used as a vegetable, in soups, or cooked and served in salads.
299
Ji
A prefix usually meaning “locally made or caught”
300
Jicama
A large bulbous root vegetable with a thin brown skin and white crunchy flesh. Its sweet, nutty flavor is good both raw and cooked. It is a fair source for vitamin C and potassium.
301
Judias
White beans, similar to limas
302
Jugo de Naranja
Orange Juice
303
Jugo/Zumo
Juice
304
Jugoso
Juicy
305
Julienne
Foods that are cut in long, thin strips. The term is usually associated with vegetables, but may be applied to cooked meat or fish.
306
Jurel de castilla
Yellowtail
307
Jus
A rich, lightly reduced stock used as a sauce for roasted meats, made from the juice of the meat itself. Obtained by deglazing the pan after cooking, and usually reduced to achieve the rich flavor desired. Jus lie is jus that has been slightly thickened with cornstarch or flour. Sometimes called “au jus,” although the term means “with juice.”
308
Kachori
Deep-fried pastry patties made from white flour, ghee, and water. Typically stuffed with spiced mashed vegetables.
309
Kachumber
An Indian salad prepared with cucumbers, tomatoes, and onions. Seasoned with salt, sugar, and lemon juice.
310
Kaibashira
Large scallops; the shellfish valve muscles
311
Kaiware
A Daikon-radish sprout roll
312
Kajiki
Swordfish
313
Kaki
Oysters
314
Kakomi Sushi
The battleship roll; often used for oysters, quail eggs, Ikura, and Tobiko.
315
Kalakukko
A Finnish dish of bread filled with fish.
316
Kale
A ruffled-leafed green vegetable that is a member of the cabbage family.
317
Kalvan
Curry
318
Kamaboko
Fish cake made from pounded whitefish that is mixed with cornstarch, formed into a sausage-shape, and cooked. Commonly used in California Rolls.
319
Kampyo
Dried Gourd prepared as long, translucent-brown fettuccine-shaped strips.
320
Kani
Cooked crab meat
321
Kanpachi
Very young yellowtail
322
Kanpyo
Dried Gourd prepared as long, translucent-brown fettuccine-shaped strips.
323
Kanpyo Maki
Pickled-gourd rolls
324
Kappa Maki
Cucumber-filled Sushi rolls
325
Kappa Sushi
Cucumber-filled Sushi rolls
326
Kappa Zushi
Cucumber-filled Sushi rolls
327
Karanji
Pastries made from whole-wheat flour. Filled with freshly grated coconut and sugar.
328
Karei
Sole, flounder, or flatfish
329
Katsu
A cutlet; katsu refers to fried foods coated with bread crumbs, as opposed to Tempura, which is fried foods coated with batter.
330
Katsu Don
Deep-fried pork cutlet with cooked vegetables and egg served over a bed of rice.
331
Katsuo
Bonito; also known as skipjack tuna.
332
Kazunoko
Herring roe usually marinated in Sake, Broth, and Soy Sauce. Sometimes served raw.
333
Kebab
Marinated and spiced small pieces of poultry, fish, ground meat, or vegetables, skewered and grilled over a fire. Kebabs may also be shallow fried or grilled. Also spelled “kabob.”
334
Kedgeree
A British variation of an Indian dish with rice, smoked fish, hard cooked eggs, and bechamel sauce flavored with curry. Finnan Haddie is most often used, but smoked sturgeon or salmon are excellent substitutes.
335
Kefir
A fermented milk drink similar to a lassi, flavored with salt or spices. Where available, kefir is made with camel milk.
336
Ketchup
A term derived from Asian cookery, this sauce is known to be a sweet sauce made from tomatoes. Other forms of ketchup are made from walnuts, mushrooms, and grapes.
337
Khasta Roti
A firmer variation of chapatti bread
338
Kheema
Ground meat, raw or cooked.
339
Kheer
A rice pudding, served either hot or cold, made from rice, milk, sugar, and cardamom. Sometimes topped with nuts.
340
Khichadi
Mildly spiced rice and daal.
341
Khoya
An Indian cooking term that refers to the process of boiling milk and stirring continuously over a low flame. Reduces and thickens the food to a soft cream-cheese consistency. This method of cooking is used widely in desserts and sweet meats.
342
Kinome
Leaves of the Japanese prickly ash (Sanshoo) used to flavor soups and simmered foods.
343
Kirsch
A clear brandy distilled from cherry juice and pits. In cookery, it is most prominently known as a flavorful addition to fondue and cherries jubilee.
344
Kiwi
A fresh, egg-sized berry with a brown, furry skin and green flesh. Its flavor resembles berries and melons.
345
Knead
to press and fold dough in order to give it a smoother consistency needed for leavening
346
Kobashiri
Small scallops similar to Kaibashira
347
Kofta
alls, dumplings, or rolls made from spiced meat or vegetables.
348
Kohada
Japanese shad, gizzard shad, or young punctatus
349
Koi
Saltwater carp
350
Kokotxa
Gelatinous “cheeks” of hake, cod, (Basque)
351
Kombu
Kelp, or a large type of seaweed, which may be dried and prepared in a sheet form. Also used as a soup stock or in Nabe (hot pot) dishes.
352
Kombu(Konbu)
A large edible seaweed used in Japanese cooking.
353
Konbu
Kelp, or a large type of seaweed, which may be dried and prepared in a sheet form. Also used as a soup stock or in Nabe (hot pot) dishes.
354
Korma
A rich curry sauce thickened with yogurt, nuts, or poppy seeds.
355
Kosher Salt
very coarse salt
356
Kugelhopf
A yeast cake from Alsace baked in a large crown-like earthenware dish. It is similar to brioche, though less rich, and flavored with currants or golden raisins and almonds. This is mainly eaten for breakfast.
357
Kulcha
Flatbread often stuffed with onion or potatoes and seasoned with cilantro.
358
Kulfi
Sweet aromatic ice cream made from cream, milk, sugar, mango, pistachios, and saffron. The most popular are the mango kulfi, pista kulfi and the malai kulfi.
359
Kumquat
A round, small, Asian citrus fruit with a soft bright orange rind and slightly tart orange flesh. These are used in pastry making, preserves, and chutneys.
360
Kuro goma
Black sesame seeds
361
Kurodai
Snapper
362
Kuruma Ebi
Prawn
363
Kuscus
Sweet Semolina and pistachio cake
364
Lado
Side
365
Laitue
Lettuce
366
Lampuga
Dolphin
367
Langosta
Lobster
368
Langostino
A small 1-inch shellfish that has a strong shrimp flavor.
369
Langouste
The French name for the spiny lobster, differentiating from Maine lobsters in that they have no claws. Langoustes are warm water crustaceans that can be found in the south Atlantic Ocean, the Mediterranean Sea, and off the coasts of South America, Australia and the West Indies.
370
Langoustine
The French name for Dublin prawn. These are small pink crustaceans resembling crayfish, with a taste and texture closest to lobster. Their claws are quite long but have no edible meat in them. Like the langouste, these are found in warm waters.
371
Langue
tongue
372
Lapin
rabbit
373
Lard
bacon or salt pork
374
Larder
A cool area for storing food.
375
Larding
A technique by which thin strips of back fat, or vegetables, are inserted into a piece of meat. These strips help the meat to remain juicy during cooking. Larding with vegetables gives the meat a contrast of color plus the addition of flavor. This practice is not used as often now because of the higher quality of meat available to us.
376
Lardons
Pieces of pork fat used as flavoring.
377
Lasagna
Wide, flat ribbon-shaped pasta sheets. Normally precooked and then baked in the oven between layers of sauce and ricotta cheese.
378
Lassi
A frothy yogurt drink, sweet or salty, flavored with pistachios, cardamom, cumin, or rose water.
379
Lata
Tin, can
380
Latifundio
Large country estate
381
Latte fritto
Fried custard dessert
382
Latticini
Fresh cheeses; milk products
383
Laurel
bayleaf
384
Laurier
bay leaf
385
Lavar
Wash
386
Leaven
yeast: also the process of whipping egg whites that produces air bubbles and causes the rising of baked items
387
Leche
Milk
388
Leche Cuajada
Junket
389
Lechoso
Milky
390
Lechuga
Lettuce
391
Lefse
A thin, flat potato pancake, about the consistency of a tortilla and cooked by similar method. Very mild, starchy, slightly sweet taste. Lefse is enhanced by the addition of peanut butter, brown sugar, or lutefisk.
392
Legumbres
Vegetables
393
Lemon Grass
Resembling spring onion, this subtropical root imparts a delicious fresh lemon flavor to Southeastern Asian dishes.
394
Lengua
Tongue
395
Lenguado
Flounder or Sole
396
Lentamente
Gradually
397
Lentejas
Lentils
398
Lentils
Flat, disk-shaped dried beans that have a rich, somewhat sweet and peppery flavor when cooked. Brown lentils, the most popular variety and high in protein, are used in a wide number of food dishes, such as soups and stews.
399
Levadura
Baking Powder
400
Liaison
The process of thickening a sauce, soup, or stew. This includes all rouxs, starch and water mixtures (slurries), beurre manié, and egg yolks with or without cream. Egg yolks must be tempered with hot liquid before adding to the liquid in order to prevent curdling.
401
Lie
slightly thickened
402
Liebre
Hare
403
Lier
To thicken (usually with egg yolk)
404
Ligado
Thickened, bound with cream, egg yolk, or butter
405
Light olive oil
Although light olive oil is paler in color and less flavorful than Virgin or regular olive oil, it is still 100 percent pure olive oil. It is used in salads and marinades when a rich, distinctive oil flavor is not desired.
406
Lima
Lemon
407
Limón
Lime
408
Limousin Beef
A breed of cattle which is naturally lower in fat and cholestrol. These cattle were brought to the United States from France around 1930.
409
Limpiar Con Agua
Rinse
410
Limpiar Con Un Paño
Wipe
411
Linguine
Thin, spaghetti-like pasta that has been flattened into an oval or ribbon shape.
412
Linzertorte
An Austrian pastry comprised of a short crust dough flavored with ground almonds and hazelnuts, cinnamon, and lemon zest. This is then spread with raspberry jam and topped with a cross-hatch of dough. Almond paste is sometimes layered underneath the raspberry jam. Other versions of this use fresh cranberries or apricots in the filling.
413
Lo Mein
In this dish, boiled and drained noodles are added to other ingredients, such as vegetables and/or meat, and briefly stir fried during the final stages of cooking. Consequently, these noodles have more flavor than Chow Mein, where the meat and vegetables are served over noodles that have been cooked separately.
414
Lobster Mushroom
A wild mushroom that has a firm texture and a red and orange color like lobster shells.
415
Lomo
Poin, usually pork
416
Lomo Embuchado
Pork loin marinated in vinegar, pimentón and other spices
417
London Broil
Commonly used to refer to boneless cuts, such as flank steak, beef top round steak, and the shoulder steak. It is marinated and then broiled or grilled.
418
Longaniza
A thin sausage from Cataluña
419
Lotus
A water lily whose root can be stuffed with glutinous rice, steamed as a dessert, or sliced as a sweet fruit. Chinese chefs commonly wrap its leaves around food to impart a pleasant tea-like flavor. Finally, its seeds are can be used in sweet syrups, pastes, soups, rice desserts, and snacks.
420
Luchi
A Bengali form of the puffed deep-fried bread puri. Made with maida, or white flour.
421
Lychee
A plum-sized fruit that has a thin, hard, removable, rough shell. Its white, juicy flesh surrounds a large dark-brown stone.
422
Lyonnaise Sauce
A classic French sauce preparation made with sauteed onions, white wine and demi-glace. The sauce is strained before being served with meats and sometime poultry.
423
Lyonnaise, à la
A French term for “in the manner of Lyons” Dishes include onions which have been cooked golden brown and seasoned with wine, garlic, and parsley.
