Glossary
A glossary of culinary terminology
There are 311 entries in this glossary.All
| Term | Definition |
|---|---|
| Absinthe |
A very strong, herbal liqueur with a licorice flavor. |
| Achiote: |
Brick-red seeds with a mildly acidic, earthy flavor. They're often used as natural coloring to give a yellowish tint to foods such as butter and cheese. |
| Acidify |
To add acid (lemon, juice or vinegar) to a culinary preparation to make your dish a bit sour or piquant. |
| Acorn squash |
Acorn squash, shaped like their namesake, are winter squash that are up to 6 inches (15 cm) in diameter and have deeply ridged, green skin and orange flesh. |
| Active dry yeast |
Active dry yeast, used to leaven dough, is sold in packages containing 2 1/2 teaspoons (1/4 ounces/7 grams) and also in bulk in some food stores. Quick-rising yeast raises dough in about a third or half the time required for regular yeast. Yeast is also available in fresh cakes; substitute 2 ounces (60 g) cake, or compressed, yeast for 1 tablespoon active dry yeast. Store dry yeast in a cool, dry place; refrigerate cake yeast. |
| Adjustments |
These are changes that you make to your basic recipe, based on taste, temperature or available ingredients on hand in your pantry or kitchen. (see recipe) |
| Adobo |
Marinade. Dry adobos are spice rubs for meat, fish or poultry. |
| Adobo Sauce |
Adobo Sauce is a tangy sauce whose basic ingredients include vinegar, soy sauce, garlic, pepper and chiles. Adobo is a national dish in the Philippines. It is also a cooking style and is used in preparations with pork, chicken , fish and even vegetables. |
| Adzuki beans |
Adzuki beans, native to China, are reddish brown beans with a subtle sweet flavor. Commonly purchased in their dried form, they are used in savory dishes and are an ingredient in sweet preparations in China and Japan. Adzuki beans are also made into a paste that can be found in Asian markets. |
| Aeration |
To incorporate air into a batch or mixture by beating or whipping together of the ingredients. (see incorporate) |
| Aji |
Also known as the Peruvian hot pepper, this is a unique species of chile, containing several different breeds. Commonly ground into powders, they come in different colors and have a distinctive, fruity flavor. Aji is also a term for a South American salsa that's served with stews and soups. |
| Ajo |
Garlic. |
| Al dente: |
Referring to pasta and, in some cases, vegetables that are cooked only to the point where they have a slightly tender consistency. In other words, they’re intentionally left slightly undercooked. |
| Albóndigas |
Meatballs. |
| Ale |
Ale is an alcoholic beverage brewed from malt and hops. Because of the hops, it is usually stronger and more bitter than beer. The color can vary from light to dark amber |
Search My Site
Login
Site Visitors
 | This Month | 1724 |
 | All Days | 630387 |
Like it? Share it!
Language Selector
Latest News
SAFETY OF COLD SMOKED SALMON
Carnitas Tacos al Pastor
Creating the Perfect Pie Crust
Common Ingredient US Weights and Measures
Cal’s Chipotle Seasoning Salt
Tropical Chutney
Korean Glass Noodles – Jap Chae/Chap Chae
Wild Mushroom-Dusted Pork Tenderloin with Mushroom-Wine Sauce
Tzatziki – Greek Cucumber Yogurt Dip
Tonight is Surf or Turf Night at Cafe YK
Steak Night @ Cafe YK
Castor Sugar
