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Culinary Terms > M to Q > Flashcards

M to Q Flashcards

1
Q

Macaire

A

A potato pancake made with seasoned potato puree.

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2
Q

Macaroni

A

Hollow, short pasta shapes. There are many versions varying in size and length.

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3
Q

Macaroon

A

A small round cookie that has a crisp crust and a soft interior. Many versions bought commercially have been thoroughly dried. These cookies may be made from almonds, though coconut is common in the US. The may also be flavored with coffee, chocolate, or spices. Amaretti, from Italy, are a type of macaroon.

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4
Q

Macedoine

A

A mixture of fruit or vegetables. Vegetable macedoine are cut into small dice and used as a garnish to meats. Fruit macedoine are cut in larger pieces and often marinated in sugar syrup with liqueur.

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5
Q

Macerate

A

Soaking fruit or vegetables in wine, liquor, or syrup so that they may absorb these flavors. Salt and sugar macerations are used to draw excess moisture out of the food for a secondary preparation. This is done for canning, jam and preserve making, and to remove bitter flavors from vegetables.

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6
Q

Machacar

A

Grind

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7
Q

Mache

A

A wild lettuce with small round leaves that may be used for salads or cooked and used as you would spinach. The taste is a little less pronounced than spinach. Mache grows wild, and can be found in the fall. It is cultivated in France, Italy, and the US from September to April.

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8
Q

Madeleine

A

A small shell shaped cookie or cake made from a rich batter similar to g‚noise. These may be flavored with almonds, lemon, or cinnamon.

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9
Q

Maduro

A

Ripe

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10
Q

Magdalena

A

Sweet breakfast cupcake

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11
Q

Magret

A

The breast meat from a mallard or Barbary duck. These ducks are specially raised for foie gras. Their breasts are large and have a much thinner layer of fat than do the Peking or Long Island duckling.

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12
Q

Magro

A

Lean (meat)

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13
Q

Maguro

A

Tuna. Unlike Toro, which is the tuna belly (the fatty part), maguro is the leaner flesh from the sides of the fish.

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14
Q

Maguro Temaki

A

Tuna Temaki

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15
Q

Mahi Mahi

A

Warm water, flavorful fish with a medium textured dark flesh that browns when cooked.

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16
Q

Maida

A

Unbleached white flour

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17
Q

Maigre

A

lean

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18
Q

Mais

A

Maize, sweet corn

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19
Q

Maitre d’Hotel

A

Restaurant manager

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20
Q

Maitre d’Hotel Butter

A

This is the most common of all the compound butters. It is flavored with lemon and chopped parsley and used to garnish fish and grilled meats. Garlic may be added, but it would then be called escargot butter.

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21
Q

Maiz

A

Corn off the Cob

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22
Q

Maíz Tierno

A

Sweet corn

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23
Q

Majado

A

A mixture of spices, herbs, often added in the final stages of cooking, prepared in a mortar and pestle

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24
Q

Makajiki

A

Blue marlin or swordfish

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25
Q

Maki

A

A Japanese dish of Sushi rice and raw vegetables wrapped in a seaweed sheet. While most Maki rolls have the Nori sheets wrapped around the outside, some Sushi rolls (such as California and Rainbow Rolls), place the rice on the outside.

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26
Q

Maki Sushi

A

A Japanese dish of Sushi rice and raw vegetables wrapped in a seaweed sheet. While most Maki rolls have the Nori sheets wrapped around the outside, some Sushi rolls (such as California and Rainbow Rolls), place the rice on the outside.

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27
Q

Maki Zushi

A

A Japanese dish of Sushi rice and raw vegetables wrapped in a seaweed sheet. While most Maki rolls have the Nori sheets wrapped around the outside, some Sushi rolls (such as California and Rainbow Rolls), place the rice on the outside.

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28
Q

Manchego

A

Of the high mountain plane of La Mancha, sheep’s cheese from that reagion: queso manchego

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29
Q

Mango

A

An oval, tropical fruit that has a very juicy, sweet flavored, orange flesh.

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30
Q

Manicotti

A

Large, tubular pasta that may have a ridged or smooth surface, and straight or diagonal ends. Generally filled with ricotta cheese and spinach, then baked. Similar to Cannelloni.

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31
Q

Manteca

A

Lard

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32
Q

Mantecado

A

Christmas sweet made of almonds and lard. The most crumbly version is called polvoron

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33
Q

Mantecato

A

Literally “whipped”; ice cream

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34
Q

Mantequilla

A

Butter

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35
Q

Manzana

A

Apple

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36
Q

Manzanilla

A

A dry, light,crisp wine, similar to fino sherry, produced exclusively in Sanlucar de Barrameda; or chamomile for tea; or variety of table olive

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37
Q

Maquereau

A

Mackerel

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38
Q

Mar y Montaña

A

“sea and mountain,” any dish combining seafood and meat: “Surf & turf”

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39
Q

Marble

A

to swirl or layer one food item into another to create a ribbon effect when cooked and sliced

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40
Q

Marengo

A

A chicken stew made with wine, tomatoes, and garlic. The stew is served over toast, garnished with crayfish and fried eggs. The modern versions of this omit the eggs and substitute shrimp for the crayfish. Of course, other liberties have been taken with this recipe to include black olives, peppers, and veal. The dish is rumored to have been named for the dish served to General Bonaparte after his army s defeat of the Austrians in the battle of Marengo.

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41
Q

Margherita Pizza

A

An Italian flatbread pizza made of buffalo mozzarella cheese, red tomatoes, and green basil. Traditionally cooked in a wood burning oven.

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42
Q

Marinade

A

A liquid sauce that is used to soften and flavor meats before cooking. Marinades can contain vinegar, oil, lemon, wine, beer, or herbs and spices.

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43
Q

Marinar

A

To Marinate.

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44
Q

Marinara

A

A traditional Italian vegetable sauce made with tomatoes, onions, olive oil, and garlic.

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45
Q

Marinate

A

To soak in marinade.

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46
Q

Marinera

A

general term for seafood cookery, as in cocina marinera

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47
Q

Marisco

A

shellfish

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48
Q

Marmitako

A

Tuna and potato casserole from the Basque Country

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49
Q

Marmite

A

Stockpot

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50
Q

Marron

A

Chestnut

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51
Q

Marsala

A

A sweet Italian dessert wine.

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52
Q

Marzipan

A

An almond paste with the addition of egg whites. This mixture is kneaded into a smooth paste and used to wrap or layer cakes and candies. Marzipan is also shaped into figures of animals, fruits, and vegetables, and sold in pastry or candy shops.

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53
Q

Masa

A

Dough

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54
Q

Masago

A

Grilled Capelin roe often served as an appetizer.

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55
Q

Masala

A

The Hindi word for “spices”; a refined blend of spices, herbs, and other seasonings that flavor the Indian cuisine.

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56
Q

Mascarpone

A

A rich delicately flavored triple cream-cheese. Its unique sweetness makes it ideal for desserts. Mascarpone is an essential ingredient of Tiramisu and can be churned into a rich velvety ice cream.

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57
Q

Matafan

A

A thick pancake eaten sweet as a snack, or savory as an accompaniment to cheese. They are also made with bacon, spinach, and potatoes.

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58
Q

Matanza

A

Traditional sacrificing and processing of a pig

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59
Q

Matar

A

Peas

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60
Q

Matar Paneer

A

Curried peas with cubes of fried homemade cheese.

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61
Q

Matelote

A

A French fish stew made with wine. The Alsatian version of this dish is made with freshwater fish, Riesling wine, and thickened with cream and egg yolks. The Normandy version includes seafood and is flavored with cider and Calvados. These stews are normally embellished with pearl onions and mushrooms.

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62
Q

Mawa

A

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.

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63
Q

Mayonesa

A

Mayonnaise

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64
Q

Mazapan

A

a Christmas sweet made solely of ground almonds and honey.

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65
Q

Medaillons

A

Round pieces of meat

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66
Q

Medallion

A

a small piece of meat (beef, chicken, pork, veal) lightly pounded into an oval or a round

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67
Q

Meji

A

Tuna. Unlike Toro, which is the tuna belly (the fatty part), maguro is the leaner flesh from the sides of the fish.

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68
Q

Mejillon

A

Mussel

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69
Q

Mekajiki

A

Blue marlin or swordfish

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70
Q

Melanger

A

To mix two or more ingredient

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71
Q

Melaza

A

Molasses

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72
Q

Melba

A

The name of a popular dessert invented by Auguste Escoffier. Poached peach halves are served with vanilla ice cream and topped with fresh raspberry sauce.

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73
Q

Melocotón

A

Peach

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74
Q

Melón

A

Melon

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75
Q

Membrillo

A

Quince

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76
Q

Menestra

A

Vegetable medley made mostly in the spring, originally from Navarra. It may also contain lamb or chicken.

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77
Q

Menta

A

Mint

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78
Q

Menthe

A

Mint

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79
Q

Menu De Gustacion

A

Tasting menu

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80
Q

Menudo

A

A soup similar to pozole with the addition of tripe and meat broth. This, too, is served with assorted condiments for the diners to choose from.

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81
Q

Merendero

A

Picnic site, snack bar

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82
Q

Merienda

A

Afternoon snack

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83
Q

Meringue

A

Whipped egg whites to which sugar has been added to form a stiff paste. These are used to lighten mousses, cakes, and pastry creams. Unsweetened versions are used to lighten forcemeats. Meringue is also baked in a very low oven, forming crisp shells which are filled with fruit or ice cream. Small dried meringue shells are called vacherin.

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84
Q

Merluche

A

Hake

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85
Q

Merluza

A

Hake, served lightly fried in Andalucía, or with salsa verde (parsley and olive oil) in the North

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86
Q

Mesclun

A

This is a mix of very young lettuces and greens. Often this mix is stretched with herb or flower sprigs and bitter greens. These greens should be dressed very lightly, with only best oil and vinegar, so that their flavor will not be masked.

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87
Q

Meshimono

A

Rice mixed with meat or vegetables

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88
Q

Meuniere

A

A method of cooking in which the meat of fish is dredged in flour and shallow fried in butter & served with sauce meuniere

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89
Q

Mezclar

A

Mix

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90
Q

Mezzani

A

Long, tubular pasta

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91
Q

Mi Nei Salad

A

Fresh green salad with house dressing

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92
Q

Michirones

A

A recipe from Murcia made from dried broad beans.

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93
Q

Miel

A

honey

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94
Q

Miel De Cana

A

Sugar cane syrup

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95
Q

Migas

A

Fried bread crumbs with garlic, chopped panceta, tocino, red pepper.

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96
Q

Mignonette

A

This is a term used to describe coarsely ground pepper used for au poivre preparations and in bouquet garni. This is also used to describe small round pieces of meat or poultry.

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97
Q

Milanese

A

This is used to describe foods that are dipped in egg and bread crumbs, sometimes parmesan cheese, and fried in butter.

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98
Q

Mille-Feuille

A

Small rectangular pastries made of crisp layers of puff pastry and pastry cream. This may also include savory fillings of similar presentation. The word mille-feuille means a thousand leaves.

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99
Q

Mince

A

to chop into very fine pieces

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100
Q

Mincemeat

A

A sweet spicy mixture of candied and fresh fruits, wine, spices, and beef fat. Earlier recipes for this used beef or venison meat and beef fat. It is used primarily as a filling for pies served during the Christmas holiday season.

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101
Q

Minestrone

A

An Italian vegetable soup with beans and pasta or rice. This may contain any number of vegetables, but for authenticity, meat is never added.

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102
Q

Mirepoix

A

A mixture of chopped onion, carrot, and celery used to flavor stocks and soups. Ham or bacon are sometimes added to a mirepoix, depending on the specific preparation.

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103
Q

Mirin

A

A non-alcoholic version of sake (rice wine). It is sweet and syrupy.

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104
Q

Mirugai

A

A long-neck, slightly crunchy sweet clam

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105
Q

Mise en Place

A

‘Everything in its place.” A term used in professional kitchens to describe the proper planning procedure for a specific station.

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106
Q

Miso

A

A salty paste made from fermented soy beans. This is used in Japanese cooking for sauces and soups.

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107
Q

Mixed Herbs

A

A collection of commer­cially available dried herbs.

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108
Q

Mochi

A

Steamed rice pounded into a sweet glutinous cake. Used as a staple ingredient in a variety of Japanese dishes, including desserts.

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109
Q

Mochigome

A

Steamed rice pounded into a sweet glutinous cake. Used as a staple ingredient in a variety of Japanese dishes, including desserts.

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110
Q

Modak

A

Cone shaped dumplings made from rice flour. Filled with a cooked mixture of freshly grated coconut and sugar.

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111
Q

Mojama

A

Dry cured salted fish, usually tuna.

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112
Q

Mojo

A

Sauce from the Canary Islands,such as mojo picón (spicy), mojo verde with coriander.

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113
Q

Molasses

A

This is a syrup resulting from the crystallization of raw sugar from the sap. Additional processing results in darker and stronger tasting molasses called black strap.

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114
Q

Mole

A

An assortment of thick sauces used in Mexican cooking made of chiles. These sauces are made with one or many chiles, and flavored with cumin, coriander, cinnamon, nuts, seeds, and chocolate. Their flavor is rich, smoky, and very complex. Some recipes are made with fresh herbs and have a green color. Chicken, turkey, and pork are then simmered in this sauce.

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115
Q

Molido

A

Ground

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116
Q

Mollejas

A

Sweetbreads

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117
Q

Mollet

A

soft boiled egg

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118
Q

Mollete

A

A Spanish bread roll.

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119
Q

Mona

A

An Easter speciality of Catalonia -authentixcally is a rich brioche

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120
Q

Mongetes

A

Popular Catalán dish of white beans and grilled sausage.

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121
Q

Monosodium Glutamate

A

Sometimes called MSG. A sodium salt found in wheat, beets, and soy bean products. It is used extensively in Chinese cookery, and thought to help accentuate the flavors of certain foods. Many people suffer serious allergic reactions to this, so widespread use has been reduced to the commercial food processing industry.

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122
Q

Monter

A

The beating of cream, egg whites, etc

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123
Q

Monter au Beurre

A

“to mount with butter” to thicken sauces with pieces of cold, whole butter

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124
Q

Mora

A

Blackberry

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125
Q

Morcilla

A

A Spanish blood sausage often used in stews and sliced and fried as an accompaniment to eggs or as an appetizer. Often combined with rice or onion.

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126
Q

Morcón

A

Blood sausage

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127
Q

Morel Mushroom

A

This is a wild mushroom with a honeycomb cap and hollow stem. These are very dirty mushrooms and must be cleaned carefully. Morels possess a wonderful earthy flavor, making them good candidates for soups, sauces, and fillings.

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128
Q

Mornay Sauce

A

A bechamel sauce with Gruyere cheese, sometimes enriched with egg yolks. It is used mainly for fish and vegetable preparations.

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129
Q

Morros

A

Snout, “face” meat, usually of pork or beef.

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130
Q

Mortadella

A

Large,lightly smoked sausages made of pork, beef, or veal. These are specialties of Bologna, which is where the US version of this sausage gets its name. Mortadella is a very smooth, pink sausage with a subtle creamy texture. They are studded with cubes of pork fat and peppercorns.

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131
Q

Mortero

A

Mortar, usually used for crushing spices, garlic, or herbs

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132
Q

Mostarda di Cremona

A

These are fruits cooked and marinated in a spicy, mustard flavored syrup. It is a classic accompaniment to bollito misto. These fruits are also used in sauces for veal, and assorted stuffed pasta fillings.

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133
Q

Mostaza

A

Mustard

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134
Q

Moti Roti

A

A risen flatbread made from unbleached white flour, yogurt, and water dough. This bread is baked on a tawa.

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135
Q

Mount

A

the addition of small pieces of cold butter to a sauce as a finishing process

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136
Q

Moussaka

A

A layered dish of eggplant and lamb with tomatoes and onions. This is all bound with bechamel sauce and cooked au gratin.

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137
Q

Mousse

A

Sweet or savory dishes made of ingredients which are blended and folded together. These mixtures may be hot or cold, and generally contain whipped egg whites to lighten them. Cream is also used to lighten these dishes, though when used in large quantities, these preparations are called mousselines.

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138
Q

Mousseline

A

As stated above, these are fine purees or forcemeats that have been lightened with whipped cream. The term is also used to describe a hollandaise sauce which has unsweetened whipped cream folded into it.

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139
Q

Mousseron Mushroom

A

A wild mushroom with an off-white to beige color. The flavor is full-bodied and the texture is fleshy like bolets.

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140
Q

Mouton

A

Mutton

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141
Q

Moyashi

A

Bean sprouts

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142
Q

Mozzarella

A

Fresh, soft, white, mild Italian cheese that has a creamy texture, and is widely used in pizzas, lasagnas, and toasted sandwiches.

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143
Q

MSG

A

A chemical food enhancer, extracted from seaweed and other vegetable matter, used to deepen and develop the natural flavors of foods.

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144
Q

Mulet

A

Mullet

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145
Q

Mull

A

heating wine, cider, or juices with spices, citrus and sugar

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146
Q

Mulligatawny

A

A curried chicken soup adapted by the British from India. Originally the soup was enriched with coconut milk and embellished with almonds and apples. Newer versions make a lighter broth and flavor this with curry and coconut.

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147
Q

Mung Bean Noodles

A

These thin, translucent, flavorless threads of noodle, made from green gram flour, provide texture to the base of soup and stir fried dishes.

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148
Q

Mung Beans

A

Small green beans frequently used when sprouted. Mung bean sprouts are one of the key ingredients in Chop Suey. Dried Mung beans are ground into flour, which can be used to make Mung Bean noodles.

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149
Q

Murasaki

A

The Japanese Sushi-bar term that refers to soy sauce.

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150
Q

Mure

A

Blackberry

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151
Q

Murgh

A

Chicken

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152
Q

Murgh Masala

A

Curried chicken

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153
Q

Mushimono

A

A Japanese term that describes steamed foods.

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154
Q

Muslo De Pollo

A

Chicken drumstick

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155
Q

Naan

A

An Indian leavened flatbread made from unbleached white flour, yogurt, and water. Baked in a tandoor, this appetizer cleanses the palette and complements the piquancy of a dish. Many variations of this popular bread exist.

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156
Q

Nabeyakiudon

A

Noodle soup with Tempura shrimp, chicken, and vegetables.

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157
Q

Nachos

A

Corn tortilla chips covered with melted cheese.

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158
Q

Nage

A

An aromatic broth in which crustaceans are cooked. The shellfish is then served with this broth. The most notable of these dishes is lobster la nage.

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159
Q

Nama

A

A prefix usually meaning “raw”.

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160
Q

Nama Tako

A

Fresh or raw octopus

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161
Q

Nanami Togarashi

A

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.

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162
Q

Nantua

A

A name given to dishes containing crayfish. This includes crayfish tails and sauces made with a crayfish fumet.

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163
Q

Nap

A

to cover a food item with a thin, even layer of sauce

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164
Q

Napoletana

A

Neapolitan-style; typically implies the use of rich tomato sauce.

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165
Q

Napper

A

to coat with sauce

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166
Q

Naranja

A

Orange

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167
Q

Nasu

A

Eggplant

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168
Q

Nata

A

Cream

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169
Q

Nata Agria

A

Sour cream

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170
Q

Nata Montada

A

Whipped cream

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171
Q

Natto

A

Fermented soy beans that have a strong smell and taste.

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172
Q

Navarin

A

French stew made with mutton or lamb and onions, turnips, potatoes, and herbs.

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173
Q

Navet

A

Turnip

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174
Q

Neapolitan Salami

A

A very spicy Italian dry sausage made from pork meat. Seasoned with pepper, chili flakes, garlic, and wine. This luncheon meat is ideal for spicy snacks, appetizers, and pasta dishes.

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175
Q

Necci

A

Crepes or waffles made from chestnut flour and often stuffed with ricotta cheese.

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176
Q

Nectarina

A

Nectarine

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177
Q

Negi

A

A green Japanese onion that resembles a thin leek.

178
Q

Negi Toro

A

Chopped and mixed Negi-onion and Toro.

179
Q

Negitoro Maki

A

Scallion-and-tuna roll

180
Q

Neta

A

The Sushi-bar term that refers to the fish topping in Nigiri Sushi.

181
Q

New York Roll

A

A Sushi roll, typically consisting of Nori seaweed and rice, wrapped around sliced apple, sliced avocado, and smoked salmon.

182
Q

Ni Ika

A

Squid simmered in a soy-flavored stock

183
Q

Nicoise

A

Foods cooked in the style of Nice. These dishes may include garlic, Nicoise olives, anchovies, tomatoes, and green beans. Salad Nicoise is the most famous of all these dishes, consisting of potatoes, olives, green beans, and vinaigrette dressing.

184
Q

Nigiri

A

Small rice balls usually topped with fish and Wasabi. Although there are several varieties of Nigirizushi, the most common include tuna, shrimp, shellfish, eel, squid, and octopus.

185
Q

Nigiri Sushi

A

Small rice balls usually topped with fish and Wasabi. Although there are several varieties of Nigirizushi, the most common include tuna, shrimp, shellfish, eel, squid, and octopus.

186
Q

Nigiri Zushi

A

Small rice balls usually topped with fish and Wasabi. Although there are several varieties of Nigirizushi, the most common include tuna, shrimp, shellfish, eel, squid, and octopus.

187
Q

Nihon Shu

A

A Japanese wine, sauce, or marinade, made from fermented rice.

188
Q

Nimono

A

The Sushi-bar term that refers to simmered or boiled foods.

189
Q

Niscalo

A

Catalán wild mushroom

190
Q

No Engordante

A

Non-fattening

191
Q

Noisette

A

A round piece of meat of veal or lamb tenderloin.(b)small potato balls

192
Q

Noisette Butter

A

Whole butter which has been cooked until it reaches a rich, nutty brown color and aroma.

193
Q

Nopales

A

“Young” leaves of the Prickly Pear Cactus

194
Q

Noques

A

flour dumplings

195
Q

Noras

A

Round dried pepper, mildly spicy, used in the cuisine of eastern Spain and a key ingredient in romesco sauce. It lends an earthy taste to foods, are used in several rice dishes including Bacalao a la Vizcaino. Noras are difficult to get, other than on the internet The hot red peppers found in grocery stores in the Latin American section are significantly different and cannot serve as a valid substitute.

196
Q

Nori

A

Thin sheets of dried seaweed used in the Japanese cuisine to wrap Maki (Japanese Sushi rolls) and/or garnish dishes.

197
Q

Nori Maki

A

Sushi rice and seafood rolled in dried seaweed sheets.

198
Q

Nori Seaweed

A

Thin dry sheets of seaweed used in Japanese cooking. It is mainly used to wrap sushi and as garnish for other cold presentations.

199
Q

Nori Tama

A

Sweetened egg wrapped in dried seaweed

200
Q

Norimaki

A

Sushi rice and seafood rolled in dried seaweed sheets.

201
Q

Nougat

A

A candy made from sugar and honey mixed with nuts. This mixture is then formed into slabs and sliced.

202
Q

Nougatine

A

A darker candy, made of caramel syrup and nuts. This is rolled into thin sheets and formed into cups or bowls to serve as a vessel for other candy or fruit.

203
Q

Nouilles

A

Noodles

204
Q

Nueces

A

Walnuts

205
Q

Nuez de Castilla

A

Walnuts

206
Q

Nuez De Mantequilla

A

Dollup of butter

207
Q

Nuez Moscada

A

Nutmeg

208
Q

Nuoc-Mam

A

This is a Vietnamese fish sauce made with fermented fish or shrimp. Another name for this is nam pla.

209
Q

Nutella

A

A commercial brand of gianduja. This is a creamy paste of chocolate and hazelnuts treasured in Italy. This is used in candy making, for flavored milk drinks, and when thinned out, spread on bread as a quick snack.

210
Q

Ocha

A

Tea

211
Q

Odori Ebi

A

Live, “dancing” shrimp; living Ama Ebi.

212
Q

Oeuf

A

The French word for egg.

213
Q

Oeuf a la Neige

A

Sweet meringue puffs that are poached in milk and chilled. When served, these puffs are drizzled with caramel and served with creme anglaise.

214
Q

Offal

A

The internal organs of an animal (usually beef, pork, or sheep).

215
Q

Ohyo

A

Halibut

216
Q

Oie

A

Goose

217
Q

Oignon

A

onion

218
Q

Okonomi Sushi

A

Small rice balls usually topped with fish and Wasabi. Although there are several varieties of Nigirizushi, the most common include tuna, shrimp, shellfish, eel, squid, and octopus.

219
Q

Okonomi Zushi

A

Small rice balls usually topped with fish and Wasabi. Although there are several varieties of Nigirizushi, the most common include tuna, shrimp, shellfish, eel, squid, and octopus.

220
Q

Okonomiyaki

A

A thick pancake usually served with meat or seafood.

221
Q

Olive Oil

A

Olive oil has a very distinctive flavor, and has become more prominent in American cooking today. Gradings of olive oils are determined by the methods of extraction and the acid content of the resulting oil. Virgin oils are those obtained from the first pressing of the olive without further refinement. The finest olive oil is extra virgin, with an acid content of 1%. Following this are superfine at 1.5%, fine at 3%, and virgin at 4%. Pure olive oils are those which have been extracted by heat. These are of 100% olive oil, but their flavor can result in a harsh, bitter aftertaste. Pomace olive oil is refined from the final pressings and under heat and pressure. The taste is inferior to other olive oils and should never be substituted for them. Olive oil becomes rancid very easily, more so when exposed to heat or light. Always store tightly sealed in a cool, dark place.

222
Q

Olives

A

This is the edible fruit of the olive tree. Found in both green(unripe) and black(ripe) forms, each must undergo a process to remove the bitterness found in them. This curing process is done with brine solutions, salt curing, and drying.

223
Q

Olla Podrida

A

A substantial cocido stew typical of Burgos

224
Q

Onigiri

A

A sticky rice ball often wrapped in Nori seaweed and filled with fish or pickled plum.

225
Q

Opakapaka

A

Pink snapper. A local Hawaiian favorite, especially around the holidays.

226
Q

Oregano

A

A robust, slightly bitter, and peppery herb that is often a key ingredient in tomato-based Italian pasta sauces.

227
Q

Organic

A

grown or raised without chemicals or artificial growth enhancers, without chemical fertilizers or chemical pesticides.

228
Q

Orzo

A

Small rice shaped pasta.

229
Q

Oseille

A

French term for sorrel.

230
Q

Oshi Sushi

A

Rice Sushi topped with fish. Made by pressing the rice with a box or mold.

231
Q

Oshi Zushi

A

Rice Sushi topped with fish. Made by pressing the rice with a box or mold.

232
Q

Oshibori

A

The wet towel that cleans one’s hands before the meal.

233
Q

Oshinko

A

The general Japanese term usually referring to mixed pickles, mixed vegetables, Daikon rolls, or cucumbers.

234
Q

Osso Buco

A

An Italian dish comprised of crosscut slices of the veal shank braised with vegetables, aromatics, and stock. Milanese style is served with saffron risotto and gremolata.

235
Q

Ostiones

A

Oysters

236
Q

Otoro Maki

A

Fatty-tuna roll made from the lower belly

237
Q

Ouzo

A

A clear anise-flavored liqueur from Greece. It is generally mixed with water which turns it whitish and opaque.

238
Q

Oven Bake

A

to cook foods surrounded by hot dry air

239
Q

Oven Broil

A

to cook with radiant heat from above

240
Q

Oven Poach

A

to cook in the oven with a small amount of water or another liquid

241
Q

Oyako Don

A

Cooked chicken, egg, and vegetables over rice

242
Q

Oyster Mushroom

A

A wild mushroom that grows in clusters on the side of trees. It is off-white to greyish in color and has a soft texture. These mushrooms have a very subtle flavor. They are also being cultivated in the US, making them readily available in markets and moderately priced.

243
Q

Oyster Mushrooms

A

A fan-shaped mushroom that has white flesh and a grayish-brown exterior. This moist, peppery, and robust fungus is often served raw in salads. Oyster mushrooms, which have a softened flavor when cooked, are also a pleasant addition to casseroles, soups, or stir-fried dishes.

244
Q

Oyster Sauce

A

A dark brown delicate sauce made from oysters and soy sauce. This staple condiment adds richness to dishes without diminishing their natural flavors.

245
Q

Pa Amb Tomaquet

A

Catalan tapa: bread or toast rubbed with olive oil and fresh crushed tomato

246
Q

Paan

A

A thick, smooth, dark green leaf. In the Indian cuisine, this leaf is wrapped around fragrant spices, fennel seeds, slaked lime paste, tobacco leaves, colored shreds of coconut, and fine shreds of betel nut. Paan, which acts as a breath-freshener, digestive, antacid, and carminative, is eaten after a meal. It is garnished with Varak.

247
Q

Paella

A

A Spanish rice dish originating in the town of Valencia. There are hundreds of recipes for paella, all claiming to be authentic. The only ingredients that are necessary for paella are rice, tomatoes, and saffron. Other ingredients are chicken, chorizo, mussels, squid, peppers, and beans. More elaborate preparations include shrimp, lobster, and duck.

248
Q

Paillard

A

A piece of meat or fish that has been pounded very thinly and grilled or sauteed.

249
Q

Pailles

A

Straw (straw potatoes)

250
Q

Pakoras

A

A, popular, sizzling, Indian crispy and spicy snack served with coriander chutney. Slices of potatoes, onion, chilies, spinach leaves, and eggplant are dipped in a batter, made from chickpea flour and dried spices, and then deep fried. Usually served with chai.

251
Q

Paleta

A

Flavored Ice on a Stick

252
Q

Palitos De Queso

A

Cheese straws

253
Q

Palmier

A

A cookie made of sheets of puff pastry that are rolled in sugar and folded to resemble palm leaves. These cookies are baked until the sugar becomes caramelized.

254
Q

Pan

A

Bread

255
Q

Pan Ázimo

A

Unleavened bread

256
Q

Pan Broil

A

cooking food in a heavy pan without added fat and removing any fat that is produced as you cook the item

257
Q

Pan De Molde

A

Sliced bread

258
Q

Pan Dulce

A

Sweet bread

259
Q

Pan Duro

A

Stale bread

260
Q

Pan Fry

A

to cook in a moderate amount of fat, uncovered

261
Q

Pan Integral

A

Whole wheat bread

262
Q

Panada

A

A thick paste used as a binding agent for forcemeats. Flour panadas are made in a style similar to choux paste. Other types use bread crumbs or potato puree.

263
Q

Panade

A

a binding agent

264
Q

Pan-bagnat

A

A sandwich from southern France, consisting of small round loaves of bread which have been hollowed out and filled with onions, anchovies, black olives, and tuna, then drenched in extra virgin olive oil.

265
Q

Pancarre

A

Sliced bread that is traditionally used for canapes and sandwiches.

266
Q

Panceta

A

Cured pork belly

267
Q

Pancetta

A

Cured pork belly that is rolled and tied. Unlike American bacon, this is not smoked.

268
Q

Pancotto

A

Literally “cooked bread”; this soup usually contains bread, olive oil, and cheese

269
Q

Paneer

A

A type of fresh, unaged cheese used in Indian and other South Asian cuisines, similar to queso blanco

270
Q

Panellets

A

Almond macaroons, often encrusted with pine nuts or other nuts, made in Catalonia for the feast of Epiphany

271
Q

Paner

A

to coat with bread crumbs

272
Q

Panera

A

Bread box

273
Q

Panforte

A

A rich dense torte made of candied fruit and nuts.

274
Q

Panino

A

The Italian word for sandwich.

275
Q

Panna cotta

A

A dessert made by dissolving unflavored gelatin in milk, then whisking the milk into sweetened heavy cream. Sometimes served with a caramel or strawberry topping.

276
Q

Pannetone

A

An Italian cake made with a dough rich in egg yolks, traditionally served around Christmas time. The dough is studded with raisins, candied fruits, and occasionally pistachios.

277
Q

Panzanella

A

A salad consisting of toasted cubes of bread tossed with vegetables and vinaigrette. The salad is then marinated for at least one hour. The bread should be very firm so that it will endure the soaking of dressing. Vegetables can include tomatoes, peppers, cucumbers, and onions. Lots of garlic, capers, black olives, and anchovies are added to the salad.

278
Q

Papad

A

Thin, spicy, crisp wafer discs, about 4 to 8 inches in diameter, made from daal flour lentils, vegetables, potatoes, shrimp, and rice. The discs are deep-fried or dry roasted on an open flame and served as a crispy savory appetizer.

279
Q

Papadam

A

Thin, spicy, crisp wafer discs, about 4 to 8 inches in diameter, made from daal flour lentils, vegetables, potatoes, shrimp, and rice. The discs are deep-fried or dry roasted on an open flame and served as a crispy savory appetizer.

280
Q

Papas

A

Potatoes

281
Q

Papel De Cocina

A

Paper towel for the kitchen

282
Q

Papillote

A

a cooking method where a product is wrapped in a special paper or foil and baked so that the food cooks in its own juices.

283
Q

Pappardelle

A

Wide flat pasta noodles served with rich, hearty sauces.

284
Q

Paprika

A

Hungarian & Spanish red pepper

285
Q

Paratha

A

A whole-wheat unleavened flatbread. This bread, which resembles thick tortillas, may be deep-fried, shallow-fried, or baked in a tandoor. Slightly larger than chapatti, paratha is rolled, layered, folded, and basted with ghee during cooking. May be stuffed with meat and vegetables.

286
Q

Parboil

A

to cook partially in a simmering or boiling liquid for a short period of time

287
Q

Parchment Paper

A

a special, non-stick, silicone coated, heat resistant paper used in cooking

288
Q

ParejAl

A

Parsley

289
Q

Parer

A

To trim meat

290
Q

Parfumer

A

a bouquet of aromatic herbs

291
Q

Pargo

A

Common sea bream

292
Q

Parmesan

A

A popular hard cheese that is usually grated over pasta dishes.

293
Q

Pasa

A

Raisin

294
Q

Pasilla Chili Pepper

A

Called a chilaca in its fresh form. The mature chilaca turns from dark green to dark brown. After drying (when it becomes a pasilla) it changes to a blackish-brown. It has a rich hot flavor and is generally ground and used for sauces.

295
Q

Passatelli

A

Homemade soup noodles made from eggs and bread crumbs.

296
Q

Pasta

A

Pasta

297
Q

Pasta e Fagioli

A

A rich bean soup with pasta, in which a large sausage(such as cotechino) has been cooked. The soup is eaten first, followed by the sausage served with mustard and bread.

298
Q

Pastel

A

Cake

299
Q

Pasteleria

A

Pastries

300
Q

Pastilla (Bistella)

A

A Moroccan pie made with chicken wrapped in phyllo dough. When finished cooking, the pastilla is dusted with sugar and cinnamon.

301
Q

Pastina

A

Tiny pasta used in broths and soups.

302
Q

Pastry Cream

A

A cooked custard thickened with flour. Some versions may use cornstarch or a mixture of the two starches.

303
Q

Pata Negra

A

“Black hoof” The term refers to the fabled Iberian pig, and the hams produced from it. By association “pata egra” refers to anything of superlative quality

304
Q

Patata Frita

A

French fries

305
Q

Patatas

A

Potatoes

306
Q

Patatas Bravas

A

fried potato pieces with spicy sauce

307
Q

Patatas Fritas

A

French fries

308
Q

Pâté

A

A French term referring to pastes or pastry.

309
Q

Pâté a Foncer

A

A shortcrust pastry dough made with butter and strengthened with water. Used as a lining for meat or fish pies.

310
Q

Pâté Brisée

A

A short crust pastry dough made with butter and eggs.

311
Q

Pâté Choux

A

A paste used to make cream puffs, eclairs, and other more elaborate pastries. It is made by adding flour to boiling water or milk, which has been enriched with butter. Eggs are then added into the paste to leaven it. Savory pastries such as gougere may also be made with this paste.

312
Q

Pâté Feuilletae

A

A dough comprised of many alternating layers of butter and pastry. This is an extremely versatile dough though preparation of it is labor intensive and very difficult.

313
Q

Pâté Sablée

A

Another type of sweet, short crust dough.

314
Q

Pâté Sucrée

A

A sweet, short crust dough for tarts and tartlets.

315
Q

Pato

A

Duck

316
Q

Paupiette

A

A thin slice of meat, like a scallopine, which is stuffed and rolled. These may also be made of fish or vegetables.

317
Q

Pavo

A

Turkey

318
Q

Pay

A

Pie

319
Q

Paysanne

A

Triangular shaped slices of vegetables

320
Q

Peche

A

peach

321
Q

Pechuga De Pollo

A

Chicken breast

322
Q

Pecorino Romano

A

A popular Italian hard cheese that is similar to Parmesan Cheese, but saltier in flavor.

323
Q

Pedazo Grande

A

Wedge

324
Q

Pedro Ximenez

A

A sweet sherry with a raisin like flavor, made from grapes of that name Used in cooking and as an after dinner aperatif.

325
Q

Pelado

A

Peeled

326
Q

Pelar

A

Peel

327
Q

Pelar Papas

A

potato peeler

328
Q

Penne

A

Literally, “feathers” or “quills”; this pasta has a slanted, hollow, tubular form that is thinner than Rigatoni. Often used in dishes with chunky sauces.

329
Q

Pepinillo

A

Pickle

330
Q

Pepino

A

Cucumber

331
Q

Pepitas De Pollo

A

Chicken nuggets

332
Q

Peppermint

A

A peppery, spicy, aromatic, refreshing mint used to flavor candies and baked foods.

333
Q

Percebes

A

Goose barnacles scraped from the sheer granite cliffs of Galicia

334
Q

Perche

A

Perch

335
Q

Perdiz

A

Partridge

336
Q

Perejil

A

Parsley

337
Q

Perrunilla

A

Sugary biscuit, made with lard

338
Q

Persil

A

parsley

339
Q

Persillade

A

A mixture of chopped parsley and garlic, added to recipes at the end of cooking.

340
Q

Pescado

A

fish

341
Q

Pesto

A

A sauce made of Basil, Garlic, Olive oil, Pignoli, and Parmesan cheese often served over pasta.

342
Q

Pesto Roll

A

A Sushi roll, typically consisting of Nori seaweed and rice, wrapped around pesto, turkey or chicken strips, and cream cheese strips.

343
Q

Petits Fours

A

Small, fancy cookies or cakes, decorated and iced, served on elaborate buffets or at the end of a multi-course meal.

344
Q

Pez Espada

A

Swordfish

345
Q

Philadelphia Roll

A

A Sushi roll, typically consisting of Nori seaweed and rice, wrapped around thin-sliced smoked salmon, cucumber strips, and cream cheese strips.

346
Q

Picada

A

Pounded mixture of herbs, spices, garlic, bread, biscuits, etc., characteristic of Catalan cooking

347
Q

Picante

A

Spicy, hot

348
Q

Picar

A

To chop

349
Q

Piccata

A

small veal cutlets

350
Q

Pickle

A

to preserve or flavor food in brine

351
Q

Pico

A

Small toasted bread sticks served with tapas

352
Q

Pico de Gallo

A

Literally meaning “rooster’s beak”, this is a very hot, raw salsa made of fresh chiles, onions, and tomatoes.

353
Q

Piece montee

A

Centerpiece on a platter or buffet

354
Q

Piel

A

Skin

355
Q

Pignoli

A

These tiny cream colored pine nuts have a distinct tarry flavor and are the key component to the popular Italian Pesto Sauce.

356
Q

Pilaf

A

a rice dish without meat

357
Q

Pimentón

A

Paprika

358
Q

Pimienta

A

Pepper

359
Q

Pimiento De Padron

A

Baby green pepper from Galicia, sauteed in extra virgin olive oil until blistered, and then sprikled with sea salt. Served as a tapa. Most of the identical little peppers are mild, but every fifth or sixth one is extremet hot! Some people call it Spanish roulette.

360
Q

Pimiento De Piquillo

A

Small, red, peppers with a pointed end. The best come from Lodosa in Navarra. Eaten as tapas or stuffed with fish or meat

361
Q

Pimiento Rojo

A

Ped pepper

362
Q

Pimiento Verde

A

Green pepper

363
Q

Piña

A

Pineapple

364
Q

Pinch

A

a measurement of less than 1/16th of a teaspoon (same as “dash”)

365
Q

Piñones

A

pine nut

366
Q

Pintxo

A

The Basque word for tapas. The best come from towns along the coast stretching from Bilbao, Zarautz to San Sebastian

367
Q

Pipe

A

to squeeze a soft food item from a pastry bag to another food item, usually in a decorative manner

368
Q

Piperrada

A

Basque dish of peppers (capsicum), tomato, onion, etc.

369
Q

Piroshki

A

Small Russian meat pies, like empanadas, eaten for lunch or snacks.

370
Q

Pissaladiere

A

A southern French pizza consisting of a thick bread crust covered with cooked onions flavored with garlic. The pizza is then topped with black olives and anchovies.

371
Q

Pisto

A

Originally from La Mancha, a more concentrated version of ratatouille made from fried peppers, onion, tomato, garlic, zucchini, eggplant.

372
Q

Pit

A

to remove the center seed from fruits

373
Q

Pita Bread

A

Flat round bread made with or without a pocket.

374
Q

Pizca

A

Pinch

375
Q

Plat

A

Plate or dish

376
Q

Plat du Jour

A

dish of the day

377
Q

Plátano

A

Banana

378
Q

Plato

A

Plate, dish, course

379
Q

Plato Principal

A

Main course

380
Q

Plongeur

A

Pot washer

381
Q

Plum Sauce

A

A thick, rich, sour fruit dipping sauce used to complement stir fried pork and deep fried appetizers.

382
Q

Poach

A

To cook very slowly in simmering liquid.

383
Q

Poblano Chili Pepper

A

A dark, sometimes almost black green chili pepper with a mild flavor. Best known for its use in “Chili Rellenos”, a Mexican stuffed pepper.

384
Q

Pochar

A

To fry until soft

385
Q

Poire

A

Pear

386
Q

Poisson

A

fish

387
Q

Poivre

A

Pepper

388
Q

Polenta

A

A cornmeal dish that is generally enriched with eggs, butter, cream, or cheese.

389
Q

Pollo

A

Chicken

390
Q

Pomme

A

Apple

391
Q

Pomme de terre

A

Potato

392
Q

Poner

A

Arrange

393
Q

Poner Trocitos Encima

A

dot with (butter)

394
Q

Ponzu

A

Sauce made with Japanese citron.

395
Q

Porc

A

pork

396
Q

Posole

A

A Mexican soup containing hominy served with various ingredients to be added by each diner. The base of the soup is water flavored with onions, tomatoes(or tomatillos), and herbs. Hominy is cooked into this broth and condiments include minced onion, avocado, lime wedges, oregano, queso fresco, and fried pork skin. A similar soup to this is menudo. Without the pork skin, this makes a perfect vegetarian soup.

397
Q

Postre

A

Dessert

398
Q

Potage

A

Soup

399
Q

Potaje

A

Leek and potato soup, or a similar stew

400
Q

Pot-au-feu

A

Rich soup with bountiful meats and vegetables

401
Q

Potiron

A

pumpkin

402
Q

Poule

A

Hen

403
Q

Poussin

A

Young chicken

404
Q

Praline

A

In French cookery this is a powder or paste made of caramelized almonds and/or hazelnuts. American cookery refers to a candy consisting of caramel and pecans.

405
Q

Precook

A

to partially cook food before final cooking process

406
Q

Preheat

A

to heat an oven (or sometimes a pan) to a recommended temperature before cooking in it

407
Q

Pressure Cooking

A

using steam under a locked lid to produce high temperatures to accomplish a fast cooking time

408
Q

Primavera

A

A pasta sauce made with vegetables, such as carrots, celery, and bell peppers.

409
Q

Pringa

A

Cabbage, bean, and meat stew typical of Western Asturias

410
Q

Profiterole

A

A small puff made with pate choux usually filled an served as an appetizer.

411
Q

Profiteroles

A

Small balls made out of choux

412
Q

Proof

A

a cooking term used for the growth of yeast dough’s rise

413
Q

Prosciutto

A

Salted, air cured ham served in thin slices.

414
Q

Provolone

A

An Italian curd cheese often used in Cannelloni and Ravioli.

415
Q

Prune

A

plum

416
Q

Puchero

A

Formerly a trial sample of sausage mixture fried up for testing at the matanza, now has become a dish in its own right

417
Q

Puerco

A

Pork

418
Q

Puerros

A

Terra cotta cooking pots, also Andalusian one-pot stew, similar to cocido

419
Q

Pugliese

A

Soft and chewy olive oil bread with a thin crust. Although this bread is best eaten warm on the day of baking, it makes fine Crostini, (Italian open sandwiches made on thin slices of toast) the next day.

420
Q

Pulao

A

Delicately flavored rice, sauteed in ghee and flavored with cumin and cloves.

421
Q

Pulpo A Feria

A

Gallego term referring to places serving octopus (pulperia in Castilian)

422
Q

Pulse

A

A classification of legumes, including beans, chickpeas, and lentils, among others.

423
Q

Pumate

A

Italian for sun-dried tomatoes.

424
Q

Puñado

A

Gallego specialty, boiled and sliced octopus with cooked potato, olive oil, pimenton, and sea salt, served on a wooden plate

425
Q

Punto De Bullición

A

Handful

426
Q

Punto De Fusión

A

Boiling point

427
Q

Purée

A

The action of mashing a food until it has a thick, smooth consistency; usually done by a blender or food processor. Alternatively, the food can be pushed through a colander.

428
Q

Puri

A

An unleavened whole-wheat flatbread usually around 4 inches in diameter. This “puffed” bread, which is rolled out and deep-fried, expands when cooked.

429
Q

Puttanesca

A

A piquant pasta sauce made of tomatoes, onions, black olives, capers, anchovies, and chile flakes. The hot pasta is tossed in this sauce prior to serving. Some recipes leave the ingredients raw, allowing the heat of the pasta to bring out the flavors.

430
Q

Pyramide Cheese

A

A truncated pyramid is the shape of this small French chevre that is often coated with dark gray edible ash. The texture can range from soft to slightly crumbly and depending upon it’s age, in flavor from mild to sharp. It is wonderful served with crackers or bread and fruit.

431
Q

Quahog

A

The American Indian name for the East Coast hard shell clam. It is also used to describe the largest of these hard shell clams. Other names used are, chowder or large clam.

432
Q

Quartier

A

to quarter

433
Q

Quatre-epices

A

A French spice mixture containing ground cinnamon, nutmeg, cloves, and pepper. This mixture is used to season stews and pâtes.

434
Q

Quenelle

A

A dumpling made from fish or meat forcemeat.

435
Q

Quenelles

A

dumplings made of different meats

436
Q

Quesadilla

A

Originally a corn masa empanada filled with meat then deep fried. Modern versions found throughout restaurants in the US are made with flour tortillas that are filled with cheese and folded over when cooked.

437
Q

Queso

A

Cheese

438
Q

Queso Manchego

A

Authentic Manchego cheese is made only from the whole milk of Manchega sheep reared in the La Mancha region. This semifirm cheese has a rich yet mellow flavor, and is used universally with ham, membrillo, sherry, almonds, olives.

439
Q

Quiche

A

An open top pie made of eggs, milk or cream, and anything else within reach. The most famous of these is the quiche Lorraine, made with bacon and Gruyere cheese.

440
Q

Quince

A

This yellow-skinned fruit looks and tastes like a cross between an apple and a pear. Its texture and flavor make it better cooked than raw. Its high pectin content make it ideal for use in jams, jellies, and preserves.

441
Q

Quinoa

A

Pronounced (KEEN-wah). A natural whole grain grown in South America. Originally used by the Incas, it can be substituted for rice in most recipes. It is a unique grain in that it serves as a complete protein containing essential amino acids.

Culinary Terms (6 decks)

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