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Culinary Terms > R to Z > Flashcards

R to Z Flashcards

1
Q

Raan

A

A leg of lamb marinated in yogurt-based masala.

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2
Q

Rábano

A

Radish

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3
Q

Rabo De Buey

A

Oxtail

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4
Q

Radicchio

A

A member of the chicory family with red and white leaves. The different varieties range from mild to extremely bitter. The round Verona variety are the most common in the US. Radicchio is used most often in salads, but is quite suitable to cooked preparations.

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5
Q

Radis

A

Radish

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6
Q

Rafano

A

Horseradish

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7
Q

Ragout

A

A French term for stew made of meat, fish, or vegetables.

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8
Q

Ragu

A

Meat sauce for pasta; sometimes refers to other hearty sauces.

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9
Q

Railfort

A

Horseradish

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10
Q

Rainbow Roll

A

A Maki roll, typically consisting of Nori seaweed and rice, wrapped around seafood with diagonal strips of fish across the top.

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11
Q

Raita

A

A cooling vegetable and yogurt salad served as an accompaniment to hot and spicy dishes.

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12
Q

Rallado

A

Shredded

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13
Q

Ramekin

A

a very small dish used for individual portions

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14
Q

Ramen Noodles

A

An Asian, off-white, wheat-based noodle that can be boiled and seasoned, then added to soups, salads, meat, vegetables, and side dishes.

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15
Q

Ramequin

A

A dish in which food is cooked and served

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16
Q

Ramita

A

grated

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17
Q

Rape

A

Monkfish

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18
Q

Rapini

A

Vegetable of the turnip family whose stems, tender leaves, and buds are usually boiled to decrease their bitterness, then sauteed. Referred to as broccoli raab in the United States.

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19
Q

Ras el Hanout

A

This is a powdered spice mixture, used in Arabic and north African cooking, with a sweet and pungent flavor. This is a complex spice mixture containing cinnamon, black pepper, cloves, cumin and sometimes paprika and coriander.

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20
Q

Rasgulla

A

One of the most famous Indian sweets that originated from east India, they consist of paneer flavored with cardamom, and served chilled.

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21
Q

Ratatouille

A

A vegetable stew consisting of onions, eggplant, sweet peppers, zucchini, and tomatoes flavored with garlic, herbs, and olive oil. Traditionally simmered until all of the vegetables are quite soft and the flavor has blended into one, ratatouille takes on the appearance of marmalade. Newer versions reduce the cooking time, allowing the vegetables to retain some of their original identity.

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22
Q

Ratio De Toro

A

bull’s tail

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23
Q

Ravioli

A

An Italian pasta filled with meat or cheeses

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24
Q

Rebozar

A

To coat ingredients such as meat, fish, vegetables in flour, egg, and breadcrumbs before frying

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25
Q

Receta

A

Recipe

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26
Q

Reconstitute

A

a dried food product is returned to its original form by adding a liquid, hot or cold

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27
Q

Red Dates

A

Dried fruit of the Chinese jujube tree that have a bright red crinkly skin.

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28
Q

Reduce

A

to cook by simmering or boiling until its volume is decreased in order to concentrate flavors

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29
Q

Reducir

A

Reduce

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30
Q

Reduction

A

The result of reducing by boiling down sauces to increase consistency, richness and flavor

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31
Q

Refrescos

A

Soft Drinks

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32
Q

Refresh

A

to stop the cooking process by submerging in or spraying with cold water; common with vegetables and pasta

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33
Q

Reginelle

A

Pasta strips with curly edges.

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34
Q

Rehogar

A

Previously cooked vegetables in olive oil sauteed

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35
Q

Rellenar

A

To sauce, toss in oil

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36
Q

Relleno

A

Stuffed, filled

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37
Q

Remoulade

A

This classic French sauce is made by combining mayonnaise (usually homemade) with mustard, capers and chopped gherkins, herbs and anchovies. It is served chilled as an accompaniment to cold meat, fish and shellfish.

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38
Q

Rennet

A

An extract from the stomach of lambs and calves used in cheese making to coagulate milk. There are also rennets obtained from vegetables such as cardoons.

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39
Q

Repollo

A

Cabbage

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40
Q

Requeson

A

A fresh cheese that is similar to ricotta or cottage cheese.

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41
Q

Restaurante

A

restaurant

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42
Q

Revuelto

A

Scrambled eggs

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43
Q

Ribeiro

A

White wine from Galicia

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44
Q

Ricciarelli

A

Almond cookies that are typically covered with a layer of powdered sugar.

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45
Q

Rice Paper

A

A thin, crispy wrap made from rice flour and water used to wrap spring rolls. These wraps, available in either round or triangular form, can be used as a vegetarian substitute for egg roll skins since it does not contain eggs.

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46
Q

Rice Vermicelli

A

Thin, translucent, rice-flour noodles used to garnish stir fried dishes and soups.

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47
Q

Rice Vinegar

A

Aromatic, light, and delicately flavored vinegar distilled from white rice.

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48
Q

Rice Wine

A

A dry, strong, flavorful, clear Chinese cooking wine made from fermented rice. This sherry flavored wine is used in Chinese stir fried and steamed dishes.

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49
Q

Rice-flour Noodles

A

These noodles, made with rich flour and water, range from thin Rice Vermicelli to the thick broad flat noodles. A traditional ingredient in chicken salads, soups, and stir-fries.

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50
Q

Ricotta

A

Fresh, smooth, soft, and slightly salty Italian cheese that is similar in texture to cottage cheese. Used in a variety of dishes, including lasagnas and pizzas.

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51
Q

Ricotta salata

A

Ricotta cheese that has been drained, cured in brine, and aged for a few days and then grated like Pecorino Romano.

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52
Q

Rigatoni

A

Large, hollow, ridged pasta tubes commonly used with chunky sauces. Interchangeable with Ziti.

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53
Q

Rijsttafel

A

A Dutch word, meaning “rice table”. It is a Dutch version of an Indonesian meal consisting of hot rice accompanied by several (sometimes 20 or 40) small, well-seasoned side dishes of seafoods, meats, vegetables, fruits, sauces, condiments, etc.

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54
Q

Rillette

A

A coarse, highly spiced spread made of meat or poultry and always served cold. This is called potted meat because rillettes are often covered with a layer of lard and stored for a period of time to age the mixture.

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55
Q

Riñon

A

kidney

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56
Q

Ris de Veau

A

sweetbreads

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57
Q

Risaia

A

Rice paddy

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58
Q

Risotto

A

A traditional Italian dish made with Arborio rice, saffron, broth, onions, and garlic. Meat, vegetables, cheese, and seasonings are often added. The best known version of this dish is risotto ala Milanese, with saffron and Reggiano parmesan cheese.

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59
Q

Rissole

A

Small pies similar to empanadas and piroshki. They are filled with meat, vegetables, or cheese and deep fried.

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60
Q

Roast

A

to cook foods by surrounding them with hot, dry air in an oven (uncovered) or on a spit over an open fire

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61
Q

Robiola

A

Mild and buttery cheese used in various pastas, appetizers, and salads.

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62
Q

Rociando

A

Basting

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63
Q

Rock Sugar

A

Crystallized raw sugar that is less sweet than refined sugar.

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64
Q

Roe

A

The generic Japanese term that refers to fish eggs, flying fish, smelt, salmon, and other Sushi.

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65
Q

Rogan Josh

A

Rich lamb curry

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66
Q

Rolling Boil

A

boiling water at very high heat so that even if stirred the water continues to boil (bubble)

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67
Q

Rollito

A

To smooth out pastry dough to an even thickness with a rolling pin. Always roll in one direction, not backward and forward, turning the dough frequently.

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68
Q

Romaine

A

Cos lettuce

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69
Q

Romana

A

Rome-style; a term whose definition varies with each dish

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70
Q

Romanello

A

Hard, grated skim-milk cheese

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71
Q

Romero

A

Rosemary

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72
Q

Romesco

A

A sauce made of pounded almonds, hazelnuts, garlic, tomato, olive oil typical of Tarragona

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73
Q

Ron

A

Rum

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74
Q

Rondelle

A

Round or bias-rond cuts, varied diameter or thickness.

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75
Q

Roquefort

A

A blue semi-soft French cheese

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76
Q

Rosemary

A

A fresh, bittersweet herb that resembles short pine needles.

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77
Q

Rosolio

A

A delicate, sweet, and unique liqueur made by macerating rose petals in an alcoholic infusion. Served with dessert.

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78
Q

Rosquilla

A

Doughnut

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79
Q

Rosti

A

A Swiss potato pancake made from cooked potatoes, sometimes flavored with bacon.

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80
Q

Rosumada

A

Milanese eggnog that is traditionally prepared with red wine. Water or milk is sometimes substituted.

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81
Q

Rotelle

A

Wheel-shaped, cork-screwed pasta that most sauces cling to easily

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82
Q

Roti

A

The Hindi term for bread. “Tandoori Roti” is baked in a tandoor; “Rumali Roti” is very thin and large, usually cooked on a griddle.

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83
Q

Rotini

A

Wheel-shaped, cork-screwed pasta that most sauces cling to easily

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84
Q

Rotir

A

to roast

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85
Q

Rotisseur

A

Roast cooking method

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86
Q

Rouget

A

red mullet

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87
Q

Rouille

A

A thick sauce similar to aioli, made of dried chiles, garlic, and olive oil. Rouille is traditionally served with bouillabaisse and soup de poisson. Other recipes also add saffron and tomatoes.

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88
Q

Roux

A

A mixture of flour and fat used to thicken sauces, soups, and stews. Though usually made with butter, rouxs are also made with bacon or poultry fats, margarine, and vegetable oil. The mixture is cooked for a brief time to remove the raw taste of the starch from the flour. Longer cooking results in a darker color, which is favorable in Creole cooking where rouxs are cooked for long periods until they reach a dark brown color.

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89
Q

Royale

A

Type of custard cut into different shapes, used to garnish consomme

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90
Q

Russe

A

Stew pan

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91
Q

Saag

A

An aromatic curried dish made from greens

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92
Q

Saba

A

Lightly salted and marinated mackerel

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93
Q

Sabayon

A

An Italian custard made with egg yolks and wine or juices, which are beaten vigorously over hot water to form a rich, creamy dessert. The custard can then be poured into glasses and chilled to be eaten later, or eaten warm with fresh fruit. Marsala is the most common wine used, though any sweet wine such as Madeira, Champagne, or Sauterne may be used. Also called zabaglione.

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94
Q

Sabji

A

A general Indian term to describe vegetables.

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95
Q

Sable

A

A rich short cookies similar to shortbread.

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96
Q

Sabzi

A

A general Indian term to describe vegetables. The same as sabji, but from northern India.

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97
Q

Sachet

A

a small bag usually made of cheesecloth containing herbs and spices and is placed into soups, stews, stocks and sauces while cooking for added flavor and is removed when the item is finished cooking

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98
Q

Saffron

A

A sharp, orange-red color spice made from the dry stigmata of the flower of the crocus plant. A common ingredient in Risottos.

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99
Q

Sagne

A

Nickname for Lasagna

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100
Q

Saisir

A

to sear meat surfaces in hot fat

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101
Q

Sake

A

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

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102
Q

Sal

A

Salt

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103
Q

Salamandre

A

Salamander- Broiler; top fired grill

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104
Q

Salchicha

A

Sausage

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105
Q

Salchichon

A

Applied to any food preserved in salt, en salazon.

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106
Q

Salmon Teriyaki

A

Broiled salmon with teriyaki sauce

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107
Q

Salmorejo

A

Gazpacho thickened with bread.

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108
Q

Salpicon

A

a mixture of finely diced meat of ham and mushrooms in sauce

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109
Q

Salsa

A

A sauce mixed with tomatoes, onions, chili, and cilantro. Traditionally served as a side dip to most Mexican dishes.

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110
Q

Salsa Verde

A

Green sauce.

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111
Q

Salt Cod

A

Cod that has been salted and dried to preserve it for long periods of time. Salt cod is evident in cuisines of the Mediterranean and Caribbean Seas. To reconstitute the fish, you must soak it in many changes of fresh water to remove the excess salt. You may then poach the fish until it is just flaking off the bone, or use it raw for other preparations.

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112
Q

Salteado

A

to sauté.

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113
Q

Saltimbocca

A

An Italian dish comprised of thin slices of veal, rolled around ham and cheese, seasoned with sage and braised until tender.

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114
Q

Saltpeter

A

The name for potassium nitrate, which is used primarily in the meat industry to help preserve cured meats. It gives a distinctive pink color to hams and bacon. There are recent reports from the USDA that nitrates, and nitrites are carcinogenic.

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115
Q

Sambhar

A

Lentil curry served as a complement to idli.

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116
Q

Sambuca

A

An Anise flavored liqueur served as an after dinner drink to help digestion.

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117
Q

Samfaina

A

Sauted

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118
Q

Samosa

A

Crispy, deep-fried triangular pastries filled with spiced potatoes, vegetables, or meat. Served as an appetizer.

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119
Q

Sandía

A

Watermelon

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120
Q

Sangria

A

Spanish drink made from sweet red wine, pieces of fresh fruit (usually orange and lemon), spices (cinnamon,cloves)

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121
Q

Sansho

A

Japanese pepper made from the leaf of the prickly ash.

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122
Q

Sashimi

A

Assorted slices of fresh raw fish traditionally served with pickled ginger, soy sauce, and Wasabi. Unlike sushi, it is usually prepared without rice.

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123
Q

Sashlik

A

An Indian cooking term meaning “grilled”.

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124
Q

Satay

A

Also spelled sat‚ and sateh. These are pieces of meat or fish threaded onto skewers and grilled over a flame. Several variations of these are seen throughout Southeast Asia. A spicy peanut sauce is served with meat satay in Vietnam and Thailand.

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125
Q

Sauce

A

a liquid that adds flavor and moisture to foods

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126
Q

Sauge

A

sage

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127
Q

Saumon

A

Salmon

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128
Q

Saute

A

A French word that describes a method for cooking foods in a shallow pan using high heat. The food is cooked in an uncovered pan and a small quantity of butter or oil. Unlike stir-frying where the food is continuously turned, sauteed food is turned only once in the pan in order to cook both sides. If the food, such as a thin cut of meat, is turned more than once, the cooking method is considered stir-frying or pan-frying rather than sauteing.

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129
Q

Sauteuse

A

Shallow pan with sloping sides (often confused with a saute pan)

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130
Q

Sautoir

A

Round shallow heavy pan with straight walls & long handle

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131
Q

Savarin

A

A ring-shaped cake made of a rich yeast dough, soaked with a rum syrup, and filled with pastry or whipped cream.

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132
Q

Sawara

A

Spanish mackerel

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133
Q

Sazonar

A

To season.

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134
Q

Scald

A

to heat a liquid just below boiling with bubbles around the edges

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135
Q

Scallion

A

very young onions picked when beds of onions need to be thinned. Both the shallot and the green onion, which have small bulbs, are also known as scallions

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136
Q

Scallop

A

to bake food with a sauce or other liquid in a casserole

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137
Q

Scampi

A

Another word for langoustine. This word is used in the US as a description of shrimp broiled with butter, lemon, and garlic.

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138
Q

Scone

A

A small, lightly sweetened pastry similar to American biscuits, often flavored with currants.

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139
Q

Score

A

tenderizing meats or seafood by slicing with a knife

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140
Q

Sea Urchin

A

A round spiny creature found off the coasts of Europe and America. The only edible portion is the coral, usually eaten raw with fresh lemon juice.

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141
Q

Seafood Sunomono

A

Assorted seafood and cucumber with vinegar sauce.

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142
Q

Seafood Tempura

A

Assorted seafood and vegetables lightly deep-fried in batter.

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143
Q

Seafood Teriyaki

A

Broiled shrimp, fish, and scallops with vegetables and teriyaki sauce.

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144
Q

Sear

A

to seal in the juices of meat by quickly browning it on all sides in a very hot pan

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145
Q

Season

A

enhancing the flavor of food by adding ingredients such as herbs and spices; cooking term also means to oil a pan and slowly warm it and then wipe it

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146
Q

Seaweed Salad

A

Fresh green seaweed salad

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147
Q

Seekh Kabab

A

Literally, “skewer kababs”; these kababs, served on skewers, are usually made from ground lamb, mixed with various spices, and cooked in a tandoor.

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148
Q

Seigo

A

Young sea bass

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149
Q

Selle

A

Saddle of lamb

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150
Q

Semifreddo

A

Meaning “half cold”, this is gelato with whipped cream folded into it.

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151
Q

Semolina

A

Coarse, pale flour traditionally used in pasta and pizza dough. This flour is high in fiber and protein, and gives pasta and pizza its chewy characteristic.

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152
Q

Senbei

A

Thin, crisp, rice crackers flavored with soy sauce or other seasonings.

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153
Q

Serrano

A

“Of the mountain,” e.g. Jamon Serrano

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154
Q

Sesame Seeds

A

Tiny, nutty-flavored oval seeds used to flavor meat, poultry, stir-fries and popular desserts.

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155
Q

Set

A

to allow food to solidify

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156
Q

Set Meal Service

A

All customers eat at one time. Often called quantity cooking b/c large batches are prepared in advance. Ie: school cafeterias, banquets, employee dining rooms.

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157
Q

Setas

A

Wild mushrooms.

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158
Q

Sev

A

A thin stringy fried snack made from gram flour.

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159
Q

Seviche

A

A Spanish dish of raw fish, scallops, or shrimp marinated in citrus juices until the flesh becomes “cooked”. Onions, peppers, and chiles are then added to finish the dish.

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160
Q

Shako

A

Mantis shrimp

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161
Q

Shaoxing

A

A dry, strong, flavorful, clear Chinese cooking wine made from fermented rice. This sherry flavored wine is used in Chinese stir fried and steamed dishes.

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162
Q

Shari

A

A Sushi bar term for Sushi rice

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163
Q

Shichimi 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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164
Q

Shiitake Mushroom

A

A flavorful, fleshy Chinese black mushroom widely used in the Chinese cuisine.

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165
Q

Shima Aji

A

Striped jack fish. Common in sushi and sashimi.

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166
Q

Shime Saba

A

Marinated mackerel

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167
Q

Shiratake

A

Translucent rubbery noodles

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168
Q

Shirley Temple

A

A popular children’s non-alcoholic cocktail made with ginger ale, colored with grenadine syrup, and garnished with a maraschino cherry.

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169
Q

Shiro Goma

A

White sesame seeds

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170
Q

Shiro Maguro

A

Albacore tuna; white tuna.

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171
Q

Shiro miso

A

White soy bean paste

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172
Q

Shiromi

A

Seasonal “white meat” fish served as Sushi/sashimi which is relatively white in color, for example, Hirame and Karei.

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173
Q

Shirumono

A

Generic Japanese term for soup.

174
Q

Shiso

A

Japanese mint; the leaf of the Perilla plant. Used frequently in Maki Sushi and Sashimi.

175
Q

Shochu

A

A distilled, clear alcoholic beverage made from a variety of different ingredients, including potatoes, rice, barley, buckwheat, and/or sugar.

176
Q

Shoga

A

Ginger root

177
Q

Shortbread

A

A butter-rich cookie from Scotland, often seasoned with lemon, cinnamon, ginger, almonds, and cumin.

178
Q

Shoyu

A

Japanese for Soy Sauce.

179
Q

Shred

A

to tear or cut food into narrow strips

180
Q

Shrimp Roll

A

A Sushi roll, typically consisting of Nori seaweed and rice, wrapped around shrimp and cream cheese strips.

181
Q

Shrimp Tempura

A

Shrimp and vegetables lightly fried and served with dipping sauce.

182
Q

Shrimp Teriyaki

A

Broiled shrimp with teriyaki sauce.

183
Q

Shuck

A

to remove the shells from clams and oysters; also to remove the husks from corn

184
Q

Siago

A

An Italian cheese from the Veneto region. After it has aged, it has a piquant, salty flavor and is usually used for grating and cooking.

185
Q

Sichuan Cuisine

A

One of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavors, the Sichuan cuisine emphasizes the use of chili. Pepper, garlic, ginger, fermented soybean, and prickly ash produce this cuisine’s exciting tastes. Frying, frying without oil, pickling, and braising are used as basic cooking techniques.

186
Q

Sichuan Pepper

A

Hot, peppery dried red berries that are roasted and ground to produce a pungent and aromatic seasoning. Sichuan pepper is one of the spices of Chinese five-spice powder.

187
Q

Sidra

A

A hard, very dry cider that is the typical drink of Asturias in northern Spain, often replacing wine as a lunch or dinner accompaniment. It is also used to make sauces for meat and fish. As a substitute for cooking in the USA use only hard cider available in liquor stores. It is a bit sweeter than the Asturian cider but works very well in cooking. In addition, sidra describes a sparkling cider imported from Spain is often found in Spanish markets. This product is quite sweet and meant to be used like champagne, not as a cooking liquid.

188
Q

Sieve

A

to press a food through a strainer to break it up

189
Q

Sift

A

to remove lumps from certain foods while aerating it

190
Q

Simmer

A

To cook food gently in liquid that bubbles steadily, just below boiling point, so that the food cooks in even heat without breaking up.

191
Q

Simple Syrup

A

two parts water and one part sugar cooked together

192
Q

Skate Wings

A

This is the edible portion of the skate. The flesh, when cooked, separates into little fingers of meat and has a distinctive rich, gelatinous texture. The taste is similar to that of scallops.

193
Q

Skim

A

removing fat or impurities that have risen to the top of a liquid being cooked

194
Q

Slivered

A

thin slices about 1/4 inch by 1/8 inch

195
Q

Small Dice

A

1/4 in x 1/4 in x 1/4 in cube.

196
Q

Smoked Salmon Roll

A

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

197
Q

Smoking Point

A

the temperature at which fat breaks down and starts smoking

198
Q

Smorgasbord

A

A Swedish buffet of many dishes served as hors d oeuvres or a full meal. Similar buffets are served throughout Scandinavia, as well as the Soviet Union. Common elements of a smorgasbord are pickled herring, marinated vegetables, smoked and cured salmon and sturgeon, and a selection of canapés.

199
Q

Smothering

A

Smothering a dish consists of slowly simmering it in a covered pan with a small amount of liquid.

200
Q

Soba

A

Japanese buckwheat noodles served in a soy-flavored broth made from fish and seaweed stock.

201
Q

Soba Noodle

A

Buckwheat noodles resembling spaghetti, used in Japanese cooking.

202
Q

Sobrassada

A

Pork sausage from the Balearic Islands, of a spreading consistency, cured with large amounts of pimenton

203
Q

Socarrat

A

Highly valued by connoisseurs of paella, the rice at the center of the pan’s base, which becomes caramelized or lightly burned during cooking

204
Q

Soft Shell Crab

A

Fried, marinated soft shell crab served with dipping sauce.

205
Q

Soft Taco

A

A warm soft flour tortilla filled with seasoned beef, shredded lettuce and grated cheese. Commonly topped with salsa, sour cream, or guacamole.

206
Q

Solomillo

A

Sirloin, fillet.

207
Q

Somen

A

White, threadlike wheat noodles.

208
Q

Sopa

A

Soup.

209
Q

Sorbet

A

a water ice served between meals to stimulate appetite

210
Q

Sorrel

A

Low perennial herb with acid leaves. It is used to flavor sauces.

211
Q

Sous Chef

A

Assistant to Executive

212
Q

Soy Sauce

A

A highly flavored, salty, tangy, brown liquid brewed from fermented soybeans and salt. Darker, stronger sauces are used for cooking while lighter ones are used as sauces and seasonings. Chinese dishes are traditionally called red-cooked when soy sauce is used or white-cooked when soy sauce is omitted. Japanese soy sauce is called shoyu.

213
Q

Soya Bean Paste

A

A hot aromatic sauce made from seasoned ground Soya beans, chilies, peppers, sugar, and salt.

214
Q

Spaghetti

A

Resembling “little strings”, spaghetti is made from durum wheat and remains one of the most popular types of pasta today.

215
Q

Spatzle

A

This is a coarse noodle from Alsace and Germany made of flour, eggs, oil, and water. The soft dough is dropped into boiling water(with a spatzle press) and poached until cooked through. The noodle is then fried in butter or oil and served as a side dish to meat dishes. Spatzle may also be flavored with cheese, mushrooms, and herbs.

216
Q

Speck

A

Cured and smoked pork flank.

217
Q

Spiedini

A

An Italian word for skewers of meat or fish grilled over a flame or under a broiler.

218
Q

Spring Roll

A

Thin sheets of dough which are filled with meat, seafood, or vegetables and rolled into logs. Spring rolls are most often deep fried, though they may also be steamed. Chinese versions use wheat doughs, while the Vietnamese and Thai versions use a rice paper wrapper.

219
Q

Spumoni

A

Three flavors of ice cream, with a fruit and/or nut layer between each flavor. The flavors are cherry, pistachio, and either chocolate or vanilla.

220
Q

Steam

A

to cook by direct contact with steam

221
Q

Steel

A

a dowel-shaped tool used to sharpen knives

222
Q

Steep

A

to soak dry ingredients in water or another liquid until the flavor is infused into the liquid

223
Q

Stew

A

to gradually cook ingredients in a covered pot for a long time (until tender)

224
Q

Stir Fry

A

fast frying in a small amount of oil over very high heat while continuously stirring ingredients

225
Q

Stock

A

A flavored broth from meats, fish, shellfish, and vegetables. These are the basis of sauce and soup making.

226
Q

Strain

A

to separate and reserve the liquid contents from a cooking process such as straining the liquid from the bones and vegetables for stock

227
Q

Stromboli

A

A stuffed pizza dish.

228
Q

Strudel

A

Paper thin pastry rolled around sweet fillings of fruit, nuts, or cheese. Savory versions of this are similar to the Russian coulibiac.

229
Q

Su

A

Rice vinegar

230
Q

Sucs

A

dehydrated solids of concentrated flavor left in the bottom of a pan after cooking meats; adding water dissolves the sucs, creating the fond base liquid

231
Q

Sudare

A

A mat made from bamboo strips to create Maki Sushi.

232
Q

Sugar Syrup

A

Differentiating from natural syrups, this term refers to a solution of sugar and water. Simple syrups are made with equal quantities of water and sugar. Heavy syrup is made with twice as much sugar as water. These types of syrups are used in making sorbets, soft drinks, and for soaking cakes.

233
Q

Suimono

A

Clear soup

234
Q

Sukiyaki

A

Thin-sliced beef, Tofu, noodles, and vegetables cooked in sukiyaki sauce

235
Q

Sumashi Soup

A

Clear soup with mushroom and scallions

236
Q

Summer Melon Roll

A

A Sushi roll, typically consisting of Nori seaweed and rice, wrapped around Prosciutto and melon strips.

237
Q

Supreme

A

Breast of chicken, bone in

238
Q

Sushi

A

The sweetened, sticky Japanese rice; the fish is Sashimi. However, when rice is wrapped around raw fish, restaurants refer to this roll as Sushi. It is important to understand that the term “sushi” refers to rice rolls, not fish fillings. These rolls are typically served with Wasabi, wrapped with thin Nori seaweed and a layer of rice on the outside, and filled with raw fish.

239
Q

Suzuki

A

Sea bass

240
Q

Sweat

A

to cook in a very small amount of fat over low heat (sometimes covered) without browning to release flavors and moisture

241
Q

Sweetbread

A

The culinary term for the thymus gland of an animal. Those of veal and lamb are most commonly eaten. The pancreas is also considered a sweetbread, but its taste and texture is inferior to that of the thymus gland.

242
Q

Syllabub

A

An English dessert comprised mainly of whipped cream sweetened with sugar and flavored with sherry, brandy, or cointreau. Lemon zest, fruit preserves or puree may also be swirled into the cream.

243
Q

Szechuan Cuisine

A

One of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavors, the Sichuan cuisineemphasizes the use of chili. Pepper, garlic, ginger, fermented soybean, and prickly ash produce this cuisine’s exciting tastes. Frying, frying without oil, pickling, and braising are used as basic cooking techniques.

244
Q

Szechuan Pickle

A

A hot, salty, peppery pickle often used to intensify the spiciness of a dish.

245
Q

Tabasco Sauce

A

A thin spicy sauce made of vinegar, red peppers, and salt, developed in America by Edmund McIlhenny at his home on Avery Island before the U.S. Civil War. McIlhenny Company is the sole supplier of Tabasco® Pepper Sauce to this day. This sauce is commonly used with Creole food, chili con carne, and eggs.

246
Q

Tabbouleh

A

A Lebanese salad made of softened bulghur tossed with vegetables and seasoned with lemon and mint.

247
Q

Table d’Hote

A

the set menu at a fixed price

248
Q

Tadka

A

A melange of spices, herbs, oil, and vegetables that flavors many Indian dishes.

249
Q

Tagine

A

A Moroccan dish named after the cooking utensil in which it has been cooked. These stews may contain poultry, fish, meat, or vegetables and are highly spiced with sweet overtones common in North African cuisine.

250
Q

Tagliarini

A

A flat ribbon pasta, narrower than tagliatelle, measuring approximately 3mm across.

251
Q

Tagliatelle

A

Ribbon-shaped noodles that are popularly served plain or with spinach. Often used interchangeably with Fettuccine.

252
Q

Tahini

A

A paste made from sesame seeds, used primarily in hummus and baba ganoush.

253
Q

Tai

A

Porgy or red snapper

254
Q

Tako

A

Cooked octopus

255
Q

Talana

A

An Indian cooking term meaning “deep-fried in oil or ghee”.

256
Q

Tamago

A

Sweet egg custard wrapped in dried seaweed

257
Q

Tamago yaki

A

Sweet egg omelet

258
Q

Tamal

A

A flavorful corn husk stuffed with chicken or shredded beef. Smothered with cheese and a red chili sauce.

259
Q

Tamari

A

Thick and dark sauce made from soybeans.

260
Q

Tamarind

A

This is the fruit pod of trees originally from Africa, now common in Asia, India, and the West Indies. The taste is bittersweet with citrus overtones. The pulp is very sticky and difficult to work with. Common forms sold are syrups and bricks of the pulp. It is used extensively in dishes of these regions as well as in candy and drinks.

261
Q

Tandoor

A

The traditional, tall, cylindrical Indian clay oven. This clay pot, which has a deep sunken neck, is heated by hot charcoal. Long iron rods are used to stir the contents. The tandoor oven enhances the delectable flavors and aromas of Indian dishes.

262
Q

Tandoori

A

An Indian method of cooking. Tandoori spices, including ginger, cumin, coriander, paprika, turmeric, and cayenne, are mixed with pureed garlic, ginger, lemon juice, and oil. After this red-orange sauce coats the food, it is cooked in the tandoor. Tandoori spices may be added to yogurt or used in a marinade.

263
Q

Tandoori Murgh

A

Tandoori chicken marinated with spices, red peppers, and yogurt.

264
Q

Tapadera

A

Seive.

265
Q

Tapas

A

Hors d’ouvres

266
Q

Tapenade

A

A paste made from cured black olives seasoned with olive oil, garlic, anchovies, capers, lemon, and marc or cognac. This is common in Provence, where it is served with croutons and raw vegetables to dip. This also makes a good sauce for grilled meats and strong flavored fish.

267
Q

Taquitos

A

Rolled crispy deep-fried corn tortillas filled with meat.

268
Q

Taramasalata

A

A Greek dip made of olive oil and fish roe with the consistency similar to that of mayonnaise. American versions commonly use salmon, whitefish, or carp roe. This is served with raw vegetables and bread or croutons.

269
Q

Tarka

A

A mixture of whole spices and/or garlic rapidly cooked over high heat. Usually added as a final seasoning or tempering to Indian dishes.

270
Q

Tarta De Queso

A

Cheese Cake

271
Q

Tartare

A

This is a term which has several meanings. It is often used to describe the preparation of raw beef called steak tartare. Raw beef is chopped finely and served with minced onion, parsley, capers, and seasoned with anything from Worcestershire sauce to Tabasco sauce. Tartare sauce describes a mayonnaise based sauce with capers, onion, hard cooked eggs, cornichons, and herbs.

272
Q

Tarte Flambé

A

An Alsatian pizza with a thin crust topped with fresh white cheese, onions, and bacon. This is also called an Alsatian firepie.

273
Q

Tarte Tatin

A

A type of tart in which the pastry is baked on top of the fruit, then inverted when finished baking. Apples are traditionally used, becoming soft and caramelized during baking.

274
Q

Tartufo

A

A chocolate ice cream dessert molded into a truffle.

275
Q

Tasse

A

served in a cup

276
Q

Tataki

A

A cooking term that describes a food grilled on the surface, then chopped or pounded.

277
Q

Tawa

A

A thick griddle

278
Q

Taza Para Medir

A

Measuring cup.

279
Q

Tazuna Sushi

A

A Maki roll, typically consisting of Nori seaweed and rice, wrapped around seafood with diagonal strips of fish across the top.

280
Q

Teapot Seafood Soup

A

A Japanese soup consisting of shrimp, scallop, crabmeat, fish cake, and vegetables.

281
Q

Tekka Don

A

Fresh tuna served on a bed of Sushi rice

282
Q

Tekka Maki

A

Deep-fried Tempura vegetables and seafood.

283
Q

Tekkappa

A

A mixture of both tuna and cucumber rolls.

284
Q

Temaki

A

Literally “hand rolls”; cones made from dried Nori seaweed and most commonly wrapped around Sushi rice, seafood (salmon, Natto, Negi Toro, Ume Shiso,) and vegetables.

285
Q

Temakizushi

A

Literally “hand rolls”; cones made from dried Nori seaweed and most commonly wrapped around Sushi rice, seafood (salmon, Natto, Negi Toro, Ume Shiso,) and vegetables.

286
Q

Temper

A

to slowly introduce a hot liquid or batter component to a mix containing eggs; to prevent cooking an egg-base through slow incorporation of a hot component that must be added to a dish containing eggs

287
Q

Tempura

A

A popular Japanese dish consisting of seafood and vegetables deep fried in a light batter.

288
Q

Teriyaki

A

A Japanese dish that has been marinated in a mixture of soy sauce, sugar, ginger, and seasonings before being grilled, broiled, or fried. The sugary marinade coats the cooked food with a slight glaze.

289
Q

Teriyaki Chicken

A

Broiled chicken served with sweet soy Teriyaki sauce.

290
Q

Ternera

A

Veal

291
Q

Ternera Picada

A

minced beef

292
Q

Terrine

A

earthenware casserole

293
Q

Texas Roll

A

A Sushi roll, typically consisting of Nori seaweed and rice, wrapped around sliced cooked beef, cucumber strips, and spinach leaves.

294
Q

Thin

A

reducing the thickness of a liquid by adding more liquid

295
Q

Thon

A

tuna fish

296
Q

Tibio

A

Beef

297
Q

Tierno

A

Tender, fresh.

298
Q

Tikka

A

Skewered boneless cubes of meat, poultry, or seafood. Usually marinated and cooked in a tandoor. A type of kebab.

299
Q

Tiramisu

A

A sweet, rich, layered dessert made from sponge cake, and Mascarpone cheese, brandy, and Espresso. Shavings of chocolate or cocoa are sprinkled on top.

300
Q

Toad in the Hole

A

An English dish consisting of pieces of meat or sausages covered with batter and baked in the oven.

301
Q

Tobiko

A

Flying fish roe. This red, crunchy fish is often served as part of Maki Sushi and Nigiri Sushi.

302
Q

Tocino

A

Bacon

303
Q

Tocino De Cielo

A

“Heavenly bacon,” a sweet made of egg yolks and sugar

304
Q

Tofu

A

Obtained from the milky liquid extracted from soy beans. This high-protein, low-fat food is a popular meat substitute for vegetarians and health-conscious diners.

305
Q

Togarashi

A

Hot, dried Japanese chili peppers

306
Q

Tomate

A

Tomato

307
Q

Tonkatsu

A

A tasty pork cutlet that is breaded then fried. Usually served on a bed of rice.

308
Q

Tori

A

Chicken

309
Q

Torigai

A

Japanese cockle, or black and white shell fish.

310
Q

Toro

A

The fat belly of tuna.

311
Q

Toronja

A

Grapefruit

312
Q

Torta Del Casar

A

An extraordinary sheep’s milk cheese shaped like a pie or tart, made only in Casar, a village near Caceres in Extremadura. Popular since medieval times, it is very soft and creamy, perfect to dip into with crusty bread.

313
Q

Torta Rustica

A

A large pie similar to coulibiac, filled with salmon, cabbage or spinach, eggs, and mushrooms. Other versions use meat or sausage in the filling. The crust is usually made of bread dough and sprinkled with salt before using.

314
Q

Tortas

A

Large Mexican sandwich rolls often filled with generous servings.

315
Q

Tortellini

A

Small rings of pasta stuffed with cheese, meat, or vegetables; generally found in soup, but sometimes served with a sauce.

316
Q

Tortelloni

A

This is a larger version of the tortellini.

317
Q

Tortilla

A

An egg and potato based omelet

318
Q

Tortilla De Patatas

A

Spanish potato omelet

319
Q

Tortillita De Camaron

A

Shrimp egg fritters, made with a thin batter and sizzled a la plancha

320
Q

Toss

A

mixing ingredients by gently tossing together with an upward motion

321
Q

Tostada

A

A thin, flat, crispy, corn tortilla layered with ground beef or shredded chicken, lettuce, diced tomato, and melted cheese. Usually loaded with guacamole, sour cream, and salsa.

322
Q

Tournedo

A

A slice of beef from the heart of the tenderloin, approximately an inch thick. This term is rarely used in America today, being replaced by filet of beef or filet mignon.

323
Q

Tournedos

A

a small steak from the center of the tenderloin

324
Q

Tourner

A

To turn, To shape vegetables or potatoes with a knife

325
Q

Tourte

A

Similar to pâté en croute, these are pies made in a round shape and served cold. They are generally highly seasoned and preparations are indicative to the region they are from.

326
Q

Trancher

A

to carve or slice

327
Q

Trenne

A

Short, triangular, hollow pasta used with thick sauces. Similar to Penne, Ziti, and Rigatoni.

328
Q

Trennette

A

Flat noodles, wider than fettuccine, that have one flat edge and one scalloped edge.

329
Q

Tripe

A

The stomach of beef, pork, and sheep.

330
Q

Trucha

A

Trout

331
Q

Truffle

A

This is a mushroom of unusual flavor and aroma. It is savored in Italian and French cookery, and due to its scarcity, draws a very high price. The black truffle of Perigord and the white truffle of Piedmont, in particular, are highly prized for their exceptional flavors. Black truffles are best served cooked; white truffles are best shaved directly on the dish before eating.

332
Q

Tsubugai

A

Japanese shellfish

333
Q

Tuffolone

A

Large tubes of pasta that are typically stuffed and baked.

334
Q

Tuiles

A

Crisp, paper thin cookies named for their tile-like appearance. They are often flavored with almond slices, lemon, and vanilla.

335
Q

Tumeric

A

A bright yellow spice used primarily in commercial curry powder. It is also used in sweet pickles and for various dishes requiring a yellow color. This is used as a coloring substitute for saffron.

336
Q

Tuna Salad Roll

A

A Sushi roll, typically consisting of Nori seaweed and rice, wrapped around tuna salad and lettuce leaves.

337
Q

Turmeric

A

A bright yellow, bitter, flavorful spice commonly used in curry sauces.

338
Q

Turron

A

An almond and honey confection of Arab origin now made in Jijona, Alicante and other regions. It comes as “Duro” a hard crunchy brittle (Alicante style) and “blando” in a soft halvah like bar (Jijona style). Available all year, but especially consumed during the Christmas season.

339
Q

Txakoli

A

Acidic white wine from Basque country

340
Q

Txistorra, Chistorra

A

Long thin sausage sold in coils, of Basque/Navarrese origin.

341
Q

Txoko

A

A Basque gastronomic society

342
Q

Tzatziki Sauce

A

Dipping sauce derived from yogurt, garlic, cucumber, olive oil and lemon juice. Served with calamari.

343
Q

Tzimmes

A

Traditionally served on Rosh Hashana, this sweet Jewish dish consists of various combinations of fruits, meat and vegetables. All are flavored with honey and often with cinnamon as well. The flavors of this casserole-style dish develop by cooking it at a very low temperature for a very long time.

344
Q

Udon

A

Long, thick, white, buckwheat Japanese noodles.

345
Q

Ugli

A

A citrus fruit hybrid between a grapefruit and a tangerine native to Jamaica. It is available around the country from Winter to Spring. It has an acid-sweet flavor and is an excellent source of vitamin C.

346
Q

Ume Shu

A

A popular, sweet, alcoholic drink made from plums.

347
Q

Unagi

A

Freshwater eel; grilled and brushed with a Teriyaki-flavored sauce.

348
Q

Unaju

A

Broiled eel on rice with pickles

349
Q

Uni

A

The sexual organs (gonads/ovaries) of the hermaphroditic sea urchin.

350
Q

Unleavened

A

baked items that have no ingredients to give them volume (no yeast, no eggs, no baking powder for example)

351
Q

Upma

A

Spiced semolina, which may be cooked with tiny cubed potatoes and peas, then garnished with freshly grated coconut and cilantro.

352
Q

Urta

A

fish common on the coast of Cadiz, most often prepared a la rotena (in the style of Rota) with peppers, tomato, and potato

353
Q

Usukuchi shoyu

A

Light Japanese Soy Sauce.

354
Q

Uvas

A

Grapes

355
Q

Vacherin

A

A crisp, sweet meringue shell used as a serving vessel for fruit and ice cream.

356
Q

Vaciar

A

empty

357
Q

Vadas

A

A round deep-fried savory snack made from lentils and potatoes. Served with chutneys.

358
Q

Vainilla

A

Vanilla

359
Q

Vanilla

A

A plant native to Mexico now common in areas throughout the West Indies and Indian Ocean. The pod is used to make extracts which we use in cooking. The whole pod may also be purchased and used as a fragrance or split and scraped to allow the tiny seeds to flavor the dish. It is generally thought of as a sweet spice, used in custards, creams, and cakes. It is also used in savory dishes with vegetables or seafood. There are also imitation vanilla flavorings using synthetically produced vanillin. These can be found in liquid and powder forms.

360
Q

Vapor

A

steamer

361
Q

Varak

A

Fine, thin, edible, silver foil used to garnish Indian desserts and paan. Known to help digestion.

362
Q

Veau

A

veal

363
Q

Vegetable Tempura

A

Vegetables lightly fried in Tempura batter and served with dipping sauce.

364
Q

Vegetable Teriyaki

A

Mixed vegetables with Teriyaki sauce

365
Q

Veggie Roll

A

A vegetarian roll, typically consisting of Nori seaweed and rice, wrapped around pesto, cucumber strips, tomato strips, and mushroom strips.

366
Q

Veloute

A

a roux thickened white stock; chicken, fish, or veal. “One of the mother sauces”

367
Q

Venta

A

roadside locale combining elements of restaurant, shop, bar, and gas station, common in the south of Spain

368
Q

Vermicelli

A

A very fine round noodle which means “small worms”. These are thinner than spaghetti and thicker than capellini.

369
Q

Verter

A

pour

370
Q

Vialone Nana

A

A plump grain, or firm inner starch rice, that makes a Risotto dish have a firm bite.

371
Q

Viande

A

Meat

372
Q

Vichyssoise

A

A chilled soup of potatoes and leeks. Other versions now use zucchini, apples, and carrots.

373
Q

Victual

A

Food or other provisions.

374
Q

Vieiras

A

Gallego term for scallops

375
Q

Vinagre

A

normally a white wine vinegar made of sherry

376
Q

Vinaigrette

A

A sauce commonly used to dress salads, comprised of oil and vinegar. Emulsified vinaigrettes use egg and/or mustard to stabilize the dressing. Other combinations using acids other than vinegar, such as wine or citrus juice, are also called vinaigrettes.

377
Q

Vindaloo

A

Spicy meat, marinated in garam masala (cumin, mustard seeds, ginger, onion, garlic, cinnamon, and cloves), then cooked in vinegar, mustard oil, and red pepper.

378
Q

Vino Blanco

A

White Wine

379
Q

Vino de ChampaAa

A

Champagne

380
Q

Vino Malaga

A

An intense raisin-flavored fortified Spanish wine, generally served as a dessert wine or between meals. Strictly speaking, true Malaga wine is aged only in th province of Malaga.

381
Q

Vino Rosado

A

Rose Wine

382
Q

Vino Tinto

A

Red Wine

383
Q

Virgin olive oil

A

A robust fruity flavored olive oil made from the pulp of the highest quality olives. It adds a distinctive flavor to salad dressings and is used in dishes where strong flavored oil is needed.

384
Q

Vitello Tonnato

A

Thinly sliced roast or braised veal, served cold with a creamy, piquant tuna sauce. This combination may sound a bit unusual, but is surprisingly delicious.

385
Q

Volaille

A

Poultry

386
Q

Vol-au-vent

A

Puff pastry in a shell in which ragout or fricassee is served

387
Q

Volver

A

turn

388
Q

Vuelta Y Vuelta

A

over easy

389
Q

Wakame

A

Dark green, dried, lobe-leafed strands of seaweed often used in Miso soup or Sunomono salads.

390
Q

Wasabi

A

Called Japanese horseradish, this is a root that is dried and ground to a fine powder. This powder is then reconstituted and used for dipping sauce with soy sauce when eating sushi and sashimi.

391
Q

Washi

A

Japanese rice paper

392
Q

Washoku

A

Literally meaning “Japanese-style food”, this comprehensive term refers to any Japanese dish that reflects the uniqueness, creativity, and diversity of the cuisine.

393
Q

Water Bath

A

The French call this cooking technique bain marie. It consists of placing a container of food in a large, shallow pan of warm water, which surrounds the food with gentle heat. The food may be cooked in this manner either in an oven or on top of a range. This technique is designed to cook delicate dishes such as custards, sauces and savory mousses without breaking or curdling them. It can also be used to keep foods warm.

394
Q

Water Chestnut

A

A crisp walnut-sized bulb with brownish-green skin.

395
Q

Waterzooi

A

A rich Flemish stew with chicken or fish and assorted vegetables. The sauce is enriched with a liaison of cream and egg yolks.

396
Q

Welsh Rarebit

A

Often confused as Welsh rabbit, this is a cheese sauce made with ale and seasoned with dry mustard, black pepper, and Worcestershire sauce. This is traditionally served over toast, with or without crumbled bacon. It is also a good variation of fondue and goes well with beer and ale.

397
Q

Whelk

A

A small marine snail. Whelks are poached and served hot or cold.

398
Q

Whipped Butter

A

Light, easily-spread butter that has been beaten with air to increase the volume.

399
Q

Whipped Cream

A

An ideal cream to create a light frothy topping for a variety of desserts.

400
Q

Whisk

A

to quickly mix air into ingredients; also the name of a cooking tool

401
Q

Wiener Schnitzel

A

Thin slices of veal or pork breaded and fried in butter. Traditional garnishes are lemon butter, anchovies, and capers.

402
Q

Wok

A

A cone-shaped utensil with a rounded bottom, which encourages ingredients to return to the center. This utensil, which is used to cook most Chinese dishes, preserves the natural quality of the food.

403
Q

Wonton

A

A Chinese dumpling made from egg-noodle dough. These wontons, which are usually filled with seafood, meat, or vegetables, may be boiled, deep-fried, or steamed. Commonly prepared in soups.

404
Q

Wonton Wrappers

A

Thin sheets of dough made from flour, eggs, and salt. Used for small meat and vegetable filled dumplings known as pot stickers and wontons.

405
Q

Worcestershire Sauce

A

A condiment developed in England from flavors discovered in India. It is used as a sauce, a seasoning, and a condiment. It is made of a very odd assortment of ingredients including anchovies, tamarind, vinegar, molasses, and cloves.

406
Q

WPRW

A

Wash, peel, rewash

407
Q

Xanthan Gum

A

Produced from the fermentation of corn sugar. It is most commonly used as a stabilizer, emulsifier and thickener in foods such as yogurt, sour cream and salad dressings.

408
Q

Yagi

A

Japanese for goat.

409
Q

Yakidofu

A

Grilled Tofu

410
Q

Yakisoba

A

Sauteed Japanese noodles with shrimp and vegetables

411
Q

Yakitori

A

Charcoal-grilled chicken served on skewers and sauteed with Teriyaki sauce.

412
Q

Yakiudon

A

Sauteed Japanese noodles with shrimp and vegetables

413
Q

Yakumi

A

Strongly flavored seasonings, such as Shichimi Togarashi, grated Daikon, and fine chopped Negi. A typically substitute for Wasabi in Nigiri, Katsuo, and Aji dishes.

414
Q

Yard of Ale

A

An elongated glass, measuring approximately 26 inches long holding 42 fluid ounces.

415
Q

Yema

A

egg yolk, also refers to a convent sweet made of soft yolk and sugar

416
Q

Yuzu

A

Japanese citrus fruit that adds zest to many dishes.

417
Q

Zabaglione

A

An Italian custard made with egg yolks and wine or juices, which are beaten vigorously over hot water to form a rich, creamy dessert. The custard can then be poured into glasses and chilled to be eaten later, or eaten warm with fresh fruit. Marsala is the most common wine used, though any sweet wine such as Madeira, Champagne, or Sauterne may be used. Also called Sabayon.

418
Q

Zakuski

A

The Russian version of tapas involving a lot of food and vodka.

419
Q

Zampone

A

A specialty of the town of Modena in northern Italy, this consists of a hollowed and stuffed pig trotter which is poached and served as a part of a traditional bollito misto.

420
Q

Zanahoria

A

carrot

421
Q

Zante Grapes

A

Tiny seedless grapes with a sweet flavor.

422
Q

Zeppole

A

Fried dough, or a sweet fritter, made with a simple batter of flour and sugar.

423
Q

Zest

A

The outer rind of citrus fruit

424
Q

Ziti

A

Long, thin, tubular-shaped pasta that is similar to Rigatoni or Penne.

425
Q

Zitoni

A

Wide, hollow, tubular pasta. A larger version of Ziti pasta.

426
Q

Zorongollo

A

a Murcian dish of zucchini, onion, and egg

427
Q

Zucchini Squash

A

A cylindrical summer squash with a dark green skin covering a whitish flesh. Similar to a cucumber in size and shape.

428
Q

Zuccotto

A

An Italian dessert consisting of triangles of sponge cake that have been moistened with a Curacao liqueur. Traditionally, the cake is placed around the inside of a bowl to form a shell, filled with whipped cream, and topped with bits of chocolate, caramel, hazelnuts, almonds, and an additional layer of cake. It is presented in a dome shape, supposedly inspired by the design of an Italian cathedral.

429
Q

Zuppa

A

Italian soup

430
Q

Zuppa Inglese

A

Literally translated as “English soup”, this Italian dish is, in fact, a refrigerated dessert similar to the British favorite, trifle. It is made with rum sprinkled slices of sponge cake layered with a rich custard or whipped cream (or both) and candied fruit or toasted almonds (or both).

431
Q

Zurrukutuna

A

a soup of salt cod, pepper, and egg

432
Q

Zushi

A

The sweetened, sticky Japanese rice; the fish is Sashimi. However, when rice is wrapped around raw fish, restaurants refer to this roll as Sushi. It is important to understand that the term “sushi” refers to rice rolls, not fish fillings. These rolls are typically served with Wasabi, wrapped with thin Nori seaweed and a layer of rice on the outside, and filled with raw fish.

Culinary Terms (6 decks)

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