R to Z Flashcards
1
Q
Raan
A
A leg of lamb marinated in yogurt-based masala.
2
Q
Rábano
A
Radish
3
Q
Rabo De Buey
A
Oxtail
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.
5
Q
Radis
A
Radish
6
Q
Rafano
A
Horseradish
7
Q
Ragout
A
A French term for stew made of meat, fish, or vegetables.
8
Q
Ragu
A
Meat sauce for pasta; sometimes refers to other hearty sauces.
9
Q
Railfort
A
Horseradish
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.
11
Q
Raita
A
A cooling vegetable and yogurt salad served as an accompaniment to hot and spicy dishes.
12
Q
Rallado
A
Shredded
13
Q
Ramekin
A
a very small dish used for individual portions
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.
15
Q
Ramequin
A
A dish in which food is cooked and served
16
Q
Ramita
A
grated
17
Q
Rape
A
Monkfish
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.
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.
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.
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.
22
Q
Ratio De Toro
A
bull’s tail
23
Q
Ravioli
A
An Italian pasta filled with meat or cheeses
24
Q
Rebozar
A
To coat ingredients such as meat, fish, vegetables in flour, egg, and breadcrumbs before frying
25
Receta
Recipe
26
Reconstitute
a dried food product is returned to its original form by adding a liquid, hot or cold
27
Red Dates
Dried fruit of the Chinese jujube tree that have a bright red crinkly skin.
28
Reduce
to cook by simmering or boiling until its volume is decreased in order to concentrate flavors
29
Reducir
Reduce
30
Reduction
The result of reducing by boiling down sauces to increase consistency, richness and flavor
31
Refrescos
Soft Drinks
32
Refresh
to stop the cooking process by submerging in or spraying with cold water; common with vegetables and pasta
33
Reginelle
Pasta strips with curly edges.
34
Rehogar
Previously cooked vegetables in olive oil sauteed
35
Rellenar
To sauce, toss in oil
36
Relleno
Stuffed, filled
37
Remoulade
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.
38
Rennet
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.
39
Repollo
Cabbage
40
Requeson
A fresh cheese that is similar to ricotta or cottage cheese.
41
Restaurante
restaurant
42
Revuelto
Scrambled eggs
43
Ribeiro
White wine from Galicia
44
Ricciarelli
Almond cookies that are typically covered with a layer of powdered sugar.
45
Rice Paper
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.
46
Rice Vermicelli
Thin, translucent, rice-flour noodles used to garnish stir fried dishes and soups.
47
Rice Vinegar
Aromatic, light, and delicately flavored vinegar distilled from white rice.
48
Rice Wine
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.
49
Rice-flour Noodles
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.
50
Ricotta
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.
51
Ricotta salata
Ricotta cheese that has been drained, cured in brine, and aged for a few days and then grated like Pecorino Romano.
52
Rigatoni
Large, hollow, ridged pasta tubes commonly used with chunky sauces. Interchangeable with Ziti.
53
Rijsttafel
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.
54
Rillette
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.
55
Riñon
kidney
56
Ris de Veau
sweetbreads
57
Risaia
Rice paddy
58
Risotto
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.
59
Rissole
Small pies similar to empanadas and piroshki. They are filled with meat, vegetables, or cheese and deep fried.
60
Roast
to cook foods by surrounding them with hot, dry air in an oven (uncovered) or on a spit over an open fire
61
Robiola
Mild and buttery cheese used in various pastas, appetizers, and salads.
62
Rociando
Basting
63
Rock Sugar
Crystallized raw sugar that is less sweet than refined sugar.
64
Roe
The generic Japanese term that refers to fish eggs, flying fish, smelt, salmon, and other Sushi.
65
Rogan Josh
Rich lamb curry
66
Rolling Boil
boiling water at very high heat so that even if stirred the water continues to boil (bubble)
67
Rollito
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.
68
Romaine
Cos lettuce
69
Romana
Rome-style; a term whose definition varies with each dish
70
Romanello
Hard, grated skim-milk cheese
71
Romero
Rosemary
72
Romesco
A sauce made of pounded almonds, hazelnuts, garlic, tomato, olive oil typical of Tarragona
73
Ron
Rum
74
Rondelle
Round or bias-rond cuts, varied diameter or thickness.
75
Roquefort
A blue semi-soft French cheese
76
Rosemary
A fresh, bittersweet herb that resembles short pine needles.
77
Rosolio
A delicate, sweet, and unique liqueur made by macerating rose petals in an alcoholic infusion. Served with dessert.
78
Rosquilla
Doughnut
79
Rosti
A Swiss potato pancake made from cooked potatoes, sometimes flavored with bacon.
80
Rosumada
Milanese eggnog that is traditionally prepared with red wine. Water or milk is sometimes substituted.
81
Rotelle
Wheel-shaped, cork-screwed pasta that most sauces cling to easily
82
Roti
The Hindi term for bread. “Tandoori Roti” is baked in a tandoor; “Rumali Roti” is very thin and large, usually cooked on a griddle.
83
Rotini
Wheel-shaped, cork-screwed pasta that most sauces cling to easily
84
Rotir
to roast
85
Rotisseur
Roast cooking method
86
Rouget
red mullet
87
Rouille
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.
88
Roux
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.
89
Royale
Type of custard cut into different shapes, used to garnish consomme
90
Russe
Stew pan
91
Saag
An aromatic curried dish made from greens
92
Saba
Lightly salted and marinated mackerel
93
Sabayon
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.
94
Sabji
A general Indian term to describe vegetables.
95
Sable
A rich short cookies similar to shortbread.
96
Sabzi
A general Indian term to describe vegetables. The same as sabji, but from northern India.
97
Sachet
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
98
Saffron
A sharp, orange-red color spice made from the dry stigmata of the flower of the crocus plant. A common ingredient in Risottos.
99
Sagne
Nickname for Lasagna
100
Saisir
to sear meat surfaces in hot fat
101
Sake
A Japanese wine, sauce, or marinade, made from fermented rice.
102
Sal
Salt
103
Salamandre
Salamander- Broiler; top fired grill
104
Salchicha
Sausage
105
Salchichon
Applied to any food preserved in salt, en salazon.
106
Salmon Teriyaki
Broiled salmon with teriyaki sauce
107
Salmorejo
Gazpacho thickened with bread.
108
Salpicon
a mixture of finely diced meat of ham and mushrooms in sauce
109
Salsa
A sauce mixed with tomatoes, onions, chili, and cilantro. Traditionally served as a side dip to most Mexican dishes.
110
Salsa Verde
Green sauce.
111
Salt Cod
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.
112
Salteado
to sauté.
113
Saltimbocca
An Italian dish comprised of thin slices of veal, rolled around ham and cheese, seasoned with sage and braised until tender.
114
Saltpeter
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.
115
Sambhar
Lentil curry served as a complement to idli.
116
Sambuca
An Anise flavored liqueur served as an after dinner drink to help digestion.
117
Samfaina
Sauted
118
Samosa
Crispy, deep-fried triangular pastries filled with spiced potatoes, vegetables, or meat. Served as an appetizer.
119
Sandía
Watermelon
120
Sangria
Spanish drink made from sweet red wine, pieces of fresh fruit (usually orange and lemon), spices (cinnamon,cloves)
121
Sansho
Japanese pepper made from the leaf of the prickly ash.
122
Sashimi
Assorted slices of fresh raw fish traditionally served with pickled ginger, soy sauce, and Wasabi. Unlike sushi, it is usually prepared without rice.
123
Sashlik
An Indian cooking term meaning “grilled”.
124
Satay
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.
125
Sauce
a liquid that adds flavor and moisture to foods
126
Sauge
sage
127
Saumon
Salmon
128
Saute
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.
129
Sauteuse
Shallow pan with sloping sides (often confused with a saute pan)
130
Sautoir
Round shallow heavy pan with straight walls & long handle
131
Savarin
A ring-shaped cake made of a rich yeast dough, soaked with a rum syrup, and filled with pastry or whipped cream.
132
Sawara
Spanish mackerel
133
Sazonar
To season.
134
Scald
to heat a liquid just below boiling with bubbles around the edges
135
Scallion
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
136
Scallop
to bake food with a sauce or other liquid in a casserole
137
Scampi
Another word for langoustine. This word is used in the US as a description of shrimp broiled with butter, lemon, and garlic.
138
Scone
A small, lightly sweetened pastry similar to American biscuits, often flavored with currants.
139
Score
tenderizing meats or seafood by slicing with a knife
140
Sea Urchin
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.
141
Seafood Sunomono
Assorted seafood and cucumber with vinegar sauce.
142
Seafood Tempura
Assorted seafood and vegetables lightly deep-fried in batter.
143
Seafood Teriyaki
Broiled shrimp, fish, and scallops with vegetables and teriyaki sauce.
144
Sear
to seal in the juices of meat by quickly browning it on all sides in a very hot pan
145
Season
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
146
Seaweed Salad
Fresh green seaweed salad
147
Seekh Kabab
Literally, “skewer kababs”; these kababs, served on skewers, are usually made from ground lamb, mixed with various spices, and cooked in a tandoor.
148
Seigo
Young sea bass
149
Selle
Saddle of lamb
150
Semifreddo
Meaning “half cold”, this is gelato with whipped cream folded into it.
151
Semolina
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.
152
Senbei
Thin, crisp, rice crackers flavored with soy sauce or other seasonings.
153
Serrano
“Of the mountain,” e.g. Jamon Serrano
154
Sesame Seeds
Tiny, nutty-flavored oval seeds used to flavor meat, poultry, stir-fries and popular desserts.
155
Set
to allow food to solidify
156
Set Meal Service
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.
157
Setas
Wild mushrooms.
158
Sev
A thin stringy fried snack made from gram flour.
159
Seviche
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.
160
Shako
Mantis shrimp
161
Shaoxing
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.
162
Shari
A Sushi bar term for Sushi rice
163
Shichimi Togarashi
Mixed hot spices for table use. The flavors consist of red pepper (Togarashi), ground sansho pepper pods, dried mandarin orange peel, black hemp seeds or white poppy seeds, Nori seaweed bits, and white sesame seeds.
164
Shiitake Mushroom
A flavorful, fleshy Chinese black mushroom widely used in the Chinese cuisine.
165
Shima Aji
Striped jack fish. Common in sushi and sashimi.
166
Shime Saba
Marinated mackerel
167
Shiratake
Translucent rubbery noodles
168
Shirley Temple
A popular children’s non-alcoholic cocktail made with ginger ale, colored with grenadine syrup, and garnished with a maraschino cherry.
169
Shiro Goma
White sesame seeds
170
Shiro Maguro
Albacore tuna; white tuna.
171
Shiro miso
White soy bean paste
172
Shiromi
Seasonal “white meat” fish served as Sushi/sashimi which is relatively white in color, for example, Hirame and Karei.
173
Shirumono
Generic Japanese term for soup.
174
Shiso
Japanese mint; the leaf of the Perilla plant. Used frequently in Maki Sushi and Sashimi.
175
Shochu
A distilled, clear alcoholic beverage made from a variety of different ingredients, including potatoes, rice, barley, buckwheat, and/or sugar.
176
Shoga
Ginger root
177
Shortbread
A butter-rich cookie from Scotland, often seasoned with lemon, cinnamon, ginger, almonds, and cumin.
178
Shoyu
Japanese for Soy Sauce.
179
Shred
to tear or cut food into narrow strips
180
Shrimp Roll
A Sushi roll, typically consisting of Nori seaweed and rice, wrapped around shrimp and cream cheese strips.
181
Shrimp Tempura
Shrimp and vegetables lightly fried and served with dipping sauce.
182
Shrimp Teriyaki
Broiled shrimp with teriyaki sauce.
183
Shuck
to remove the shells from clams and oysters; also to remove the husks from corn
184
Siago
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
Sichuan Cuisine
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
Sichuan Pepper
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
Sidra
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
Sieve
to press a food through a strainer to break it up
189
Sift
to remove lumps from certain foods while aerating it
190
Simmer
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
Simple Syrup
two parts water and one part sugar cooked together
192
Skate Wings
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
Skim
removing fat or impurities that have risen to the top of a liquid being cooked
194
Slivered
thin slices about 1/4 inch by 1/8 inch
195
Small Dice
1/4 in x 1/4 in x 1/4 in cube.
196
Smoked Salmon Roll
A Sushi roll, typically consisting of Nori seaweed and rice, wrapped around smoked salmon, cream cheese strips, and cucumber strips.
197
Smoking Point
the temperature at which fat breaks down and starts smoking
198
Smorgasbord
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
Smothering
Smothering a dish consists of slowly simmering it in a covered pan with a small amount of liquid.
200
Soba
Japanese buckwheat noodles served in a soy-flavored broth made from fish and seaweed stock.
201
Soba Noodle
Buckwheat noodles resembling spaghetti, used in Japanese cooking.
202
Sobrassada
Pork sausage from the Balearic Islands, of a spreading consistency, cured with large amounts of pimenton
203
Socarrat
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
Soft Shell Crab
Fried, marinated soft shell crab served with dipping sauce.
205
Soft Taco
A warm soft flour tortilla filled with seasoned beef, shredded lettuce and grated cheese. Commonly topped with salsa, sour cream, or guacamole.
206
Solomillo
Sirloin, fillet.
207
Somen
White, threadlike wheat noodles.
208
Sopa
Soup.
209
Sorbet
a water ice served between meals to stimulate appetite
210
Sorrel
Low perennial herb with acid leaves. It is used to flavor sauces.
211
Sous Chef
Assistant to Executive
212
Soy Sauce
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
Soya Bean Paste
A hot aromatic sauce made from seasoned ground Soya beans, chilies, peppers, sugar, and salt.
214
Spaghetti
Resembling “little strings”, spaghetti is made from durum wheat and remains one of the most popular types of pasta today.
215
Spatzle
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
Speck
Cured and smoked pork flank.
217
Spiedini
An Italian word for skewers of meat or fish grilled over a flame or under a broiler.
218
Spring Roll
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
Spumoni
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
Steam
to cook by direct contact with steam
221
Steel
a dowel-shaped tool used to sharpen knives
222
Steep
to soak dry ingredients in water or another liquid until the flavor is infused into the liquid
223
Stew
to gradually cook ingredients in a covered pot for a long time (until tender)
224
Stir Fry
fast frying in a small amount of oil over very high heat while continuously stirring ingredients
225
Stock
A flavored broth from meats, fish, shellfish, and vegetables. These are the basis of sauce and soup making.
226
Strain
to separate and reserve the liquid contents from a cooking process such as straining the liquid from the bones and vegetables for stock
227
Stromboli
A stuffed pizza dish.
228
Strudel
Paper thin pastry rolled around sweet fillings of fruit, nuts, or cheese. Savory versions of this are similar to the Russian coulibiac.
229
Su
Rice vinegar
230
Sucs
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
Sudare
A mat made from bamboo strips to create Maki Sushi.
232
Sugar Syrup
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
Suimono
Clear soup
234
Sukiyaki
Thin-sliced beef, Tofu, noodles, and vegetables cooked in sukiyaki sauce
235
Sumashi Soup
Clear soup with mushroom and scallions
236
Summer Melon Roll
A Sushi roll, typically consisting of Nori seaweed and rice, wrapped around Prosciutto and melon strips.
237
Supreme
Breast of chicken, bone in
238
Sushi
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
Suzuki
Sea bass
240
Sweat
to cook in a very small amount of fat over low heat (sometimes covered) without browning to release flavors and moisture
241
Sweetbread
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
Syllabub
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
Szechuan Cuisine
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
Szechuan Pickle
A hot, salty, peppery pickle often used to intensify the spiciness of a dish.
245
Tabasco Sauce
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
Tabbouleh
A Lebanese salad made of softened bulghur tossed with vegetables and seasoned with lemon and mint.
247
Table d’Hote
the set menu at a fixed price
248
Tadka
A melange of spices, herbs, oil, and vegetables that flavors many Indian dishes.
249
Tagine
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
Tagliarini
A flat ribbon pasta, narrower than tagliatelle, measuring approximately 3mm across.
251
Tagliatelle
Ribbon-shaped noodles that are popularly served plain or with spinach. Often used interchangeably with Fettuccine.
252
Tahini
A paste made from sesame seeds, used primarily in hummus and baba ganoush.
253
Tai
Porgy or red snapper
254
Tako
Cooked octopus
255
Talana
An Indian cooking term meaning “deep-fried in oil or ghee”.
256
Tamago
Sweet egg custard wrapped in dried seaweed
257
Tamago yaki
Sweet egg omelet
258
Tamal
A flavorful corn husk stuffed with chicken or shredded beef. Smothered with cheese and a red chili sauce.
259
Tamari
Thick and dark sauce made from soybeans.
260
Tamarind
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
Tandoor
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
Tandoori
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
Tandoori Murgh
Tandoori chicken marinated with spices, red peppers, and yogurt.
264
Tapadera
Seive.
265
Tapas
Hors d’ouvres
266
Tapenade
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
Taquitos
Rolled crispy deep-fried corn tortillas filled with meat.
268
Taramasalata
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
Tarka
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
Tarta De Queso
Cheese Cake
271
Tartare
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
Tarte Flambé
An Alsatian pizza with a thin crust topped with fresh white cheese, onions, and bacon. This is also called an Alsatian firepie.
273
Tarte Tatin
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
Tartufo
A chocolate ice cream dessert molded into a truffle.
275
Tasse
served in a cup
276
Tataki
A cooking term that describes a food grilled on the surface, then chopped or pounded.
277
Tawa
A thick griddle
278
Taza Para Medir
Measuring cup.
279
Tazuna Sushi
A Maki roll, typically consisting of Nori seaweed and rice, wrapped around seafood with diagonal strips of fish across the top.
280
Teapot Seafood Soup
A Japanese soup consisting of shrimp, scallop, crabmeat, fish cake, and vegetables.
281
Tekka Don
Fresh tuna served on a bed of Sushi rice
282
Tekka Maki
Deep-fried Tempura vegetables and seafood.
283
Tekkappa
A mixture of both tuna and cucumber rolls.
284
Temaki
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
Temakizushi
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
Temper
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
Tempura
A popular Japanese dish consisting of seafood and vegetables deep fried in a light batter.
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Teriyaki
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.
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Teriyaki Chicken
Broiled chicken served with sweet soy Teriyaki sauce.
290
Ternera
Veal
291
Ternera Picada
minced beef
292
Terrine
earthenware casserole
293
Texas Roll
A Sushi roll, typically consisting of Nori seaweed and rice, wrapped around sliced cooked beef, cucumber strips, and spinach leaves.
294
Thin
reducing the thickness of a liquid by adding more liquid
295
Thon
tuna fish
296
Tibio
Beef
297
Tierno
Tender, fresh.
298
Tikka
Skewered boneless cubes of meat, poultry, or seafood. Usually marinated and cooked in a tandoor. A type of kebab.
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Tiramisu
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
Toad in the Hole
An English dish consisting of pieces of meat or sausages covered with batter and baked in the oven.
301
Tobiko
Flying fish roe. This red, crunchy fish is often served as part of Maki Sushi and Nigiri Sushi.
302
Tocino
Bacon
303
Tocino De Cielo
“Heavenly bacon,” a sweet made of egg yolks and sugar
304
Tofu
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
Togarashi
Hot, dried Japanese chili peppers
306
Tomate
Tomato
307
Tonkatsu
A tasty pork cutlet that is breaded then fried. Usually served on a bed of rice.
308
Tori
Chicken
309
Torigai
Japanese cockle, or black and white shell fish.
310
Toro
The fat belly of tuna.
311
Toronja
Grapefruit
312
Torta Del Casar
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
Torta Rustica
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
Tortas
Large Mexican sandwich rolls often filled with generous servings.
315
Tortellini
Small rings of pasta stuffed with cheese, meat, or vegetables; generally found in soup, but sometimes served with a sauce.
316
Tortelloni
This is a larger version of the tortellini.
317
Tortilla
An egg and potato based omelet
318
Tortilla De Patatas
Spanish potato omelet
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Tortillita De Camaron
Shrimp egg fritters, made with a thin batter and sizzled a la plancha
320
Toss
mixing ingredients by gently tossing together with an upward motion
321
Tostada
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.
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Tournedo
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.
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Tournedos
a small steak from the center of the tenderloin
324
Tourner
To turn, To shape vegetables or potatoes with a knife
325
Tourte
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
Trancher
to carve or slice
327
Trenne
Short, triangular, hollow pasta used with thick sauces. Similar to Penne, Ziti, and Rigatoni.
328
Trennette
Flat noodles, wider than fettuccine, that have one flat edge and one scalloped edge.
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Tripe
The stomach of beef, pork, and sheep.
330
Trucha
Trout
331
Truffle
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
Tsubugai
Japanese shellfish
333
Tuffolone
Large tubes of pasta that are typically stuffed and baked.
334
Tuiles
Crisp, paper thin cookies named for their tile-like appearance. They are often flavored with almond slices, lemon, and vanilla.
335
Tumeric
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
Tuna Salad Roll
A Sushi roll, typically consisting of Nori seaweed and rice, wrapped around tuna salad and lettuce leaves.
337
Turmeric
A bright yellow, bitter, flavorful spice commonly used in curry sauces.
338
Turron
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
Txakoli
Acidic white wine from Basque country
340
Txistorra, Chistorra
Long thin sausage sold in coils, of Basque/Navarrese origin.
341
Txoko
A Basque gastronomic society
342
Tzatziki Sauce
Dipping sauce derived from yogurt, garlic, cucumber, olive oil and lemon juice. Served with calamari.
343
Tzimmes
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
Udon
Long, thick, white, buckwheat Japanese noodles.
345
Ugli
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
Ume Shu
A popular, sweet, alcoholic drink made from plums.
347
Unagi
Freshwater eel; grilled and brushed with a Teriyaki-flavored sauce.
348
Unaju
Broiled eel on rice with pickles
349
Uni
The sexual organs (gonads/ovaries) of the hermaphroditic sea urchin.
350
Unleavened
baked items that have no ingredients to give them volume (no yeast, no eggs, no baking powder for example)
351
Upma
Spiced semolina, which may be cooked with tiny cubed potatoes and peas, then garnished with freshly grated coconut and cilantro.
352
Urta
fish common on the coast of Cadiz, most often prepared a la rotena (in the style of Rota) with peppers, tomato, and potato
353
Usukuchi shoyu
Light Japanese Soy Sauce.
354
Uvas
Grapes
355
Vacherin
A crisp, sweet meringue shell used as a serving vessel for fruit and ice cream.
356
Vaciar
empty
357
Vadas
A round deep-fried savory snack made from lentils and potatoes. Served with chutneys.
358
Vainilla
Vanilla
359
Vanilla
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
Vapor
steamer
361
Varak
Fine, thin, edible, silver foil used to garnish Indian desserts and paan. Known to help digestion.
362
Veau
veal
363
Vegetable Tempura
Vegetables lightly fried in Tempura batter and served with dipping sauce.
364
Vegetable Teriyaki
Mixed vegetables with Teriyaki sauce
365
Veggie Roll
A vegetarian roll, typically consisting of Nori seaweed and rice, wrapped around pesto, cucumber strips, tomato strips, and mushroom strips.
366
Veloute
a roux thickened white stock; chicken, fish, or veal. “One of the mother sauces”
367
Venta
roadside locale combining elements of restaurant, shop, bar, and gas station, common in the south of Spain
368
Vermicelli
A very fine round noodle which means “small worms”. These are thinner than spaghetti and thicker than capellini.
369
Verter
pour
370
Vialone Nana
A plump grain, or firm inner starch rice, that makes a Risotto dish have a firm bite.
371
Viande
Meat
372
Vichyssoise
A chilled soup of potatoes and leeks. Other versions now use zucchini, apples, and carrots.
373
Victual
Food or other provisions.
374
Vieiras
Gallego term for scallops
375
Vinagre
normally a white wine vinegar made of sherry
376
Vinaigrette
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
Vindaloo
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
Vino Blanco
White Wine
379
Vino de ChampaAa
Champagne
380
Vino Malaga
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
Vino Rosado
Rose Wine
382
Vino Tinto
Red Wine
383
Virgin olive oil
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
Vitello Tonnato
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
Volaille
Poultry
386
Vol-au-vent
Puff pastry in a shell in which ragout or fricassee is served
387
Volver
turn
388
Vuelta Y Vuelta
over easy
389
Wakame
Dark green, dried, lobe-leafed strands of seaweed often used in Miso soup or Sunomono salads.
390
Wasabi
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
Washi
Japanese rice paper
392
Washoku
Literally meaning “Japanese-style food”, this comprehensive term refers to any Japanese dish that reflects the uniqueness, creativity, and diversity of the cuisine.
393
Water Bath
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
Water Chestnut
A crisp walnut-sized bulb with brownish-green skin.
395
Waterzooi
A rich Flemish stew with chicken or fish and assorted vegetables. The sauce is enriched with a liaison of cream and egg yolks.
396
Welsh Rarebit
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
Whelk
A small marine snail. Whelks are poached and served hot or cold.
398
Whipped Butter
Light, easily-spread butter that has been beaten with air to increase the volume.
399
Whipped Cream
An ideal cream to create a light frothy topping for a variety of desserts.
400
Whisk
to quickly mix air into ingredients; also the name of a cooking tool
401
Wiener Schnitzel
Thin slices of veal or pork breaded and fried in butter. Traditional garnishes are lemon butter, anchovies, and capers.
402
Wok
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
Wonton
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
Wonton Wrappers
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
Worcestershire Sauce
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
WPRW
Wash, peel, rewash
407
Xanthan Gum
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
Yagi
Japanese for goat.
409
Yakidofu
Grilled Tofu
410
Yakisoba
Sauteed Japanese noodles with shrimp and vegetables
411
Yakitori
Charcoal-grilled chicken served on skewers and sauteed with Teriyaki sauce.
412
Yakiudon
Sauteed Japanese noodles with shrimp and vegetables
413
Yakumi
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
Yard of Ale
An elongated glass, measuring approximately 26 inches long holding 42 fluid ounces.
415
Yema
egg yolk, also refers to a convent sweet made of soft yolk and sugar
416
Yuzu
Japanese citrus fruit that adds zest to many dishes.
417
Zabaglione
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
Zakuski
The Russian version of tapas involving a lot of food and vodka.
419
Zampone
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
Zanahoria
carrot
421
Zante Grapes
Tiny seedless grapes with a sweet flavor.
422
Zeppole
Fried dough, or a sweet fritter, made with a simple batter of flour and sugar.
423
Zest
The outer rind of citrus fruit
424
Ziti
Long, thin, tubular-shaped pasta that is similar to Rigatoni or Penne.
425
Zitoni
Wide, hollow, tubular pasta. A larger version of Ziti pasta.
426
Zorongollo
a Murcian dish of zucchini, onion, and egg
427
Zucchini Squash
A cylindrical summer squash with a dark green skin covering a whitish flesh. Similar to a cucumber in size and shape.
428
Zuccotto
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
Zuppa
Italian soup
430
Zuppa Inglese
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
Zurrukutuna
a soup of salt cod, pepper, and egg
432
Zushi
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.
