GLOSSARY

Z

Zabaglione: (Italy) a warm dessert made from Marsala, egg yolks and sugar. Also called zabaione.Zadelciuane drstky: (Czech Republic) Thin strips of parboiled tripe sautéed in butter with chopped onions and garlic, flour added to make a roux, stock added with chopped ham and parsley and all simmered until cooked.Zamia: A type of palm tree from the pith of which a starch is extracted.Zander…
Read more
GLOSSARY

Y

Yam: A generally large tuberous root of one of the genus Dioscorea, with dense flesh, used as a starch staple and ranging from less than 0.5 kg to 25 kg in size. They must be cooked and are treated like potatoes. Varieties are found in all tropical and subtropical areas and a few in temperate regions.Yard bean: Asparagus bean.Yarrow: A hardy wild perennial, Achillea millefolium, with clusters of…
Read more
GLOSSARY

X

Xa: (Vietnam) Lemon grass.Xacutti masala: (South Asia) A spice mix from Goa consisting of desiccated coconut, dried Kashmiri chillies, coriander, cumin and fenugreek seeds and black peppercorns, all dry-roasted and ground.Xanthan gum E414: A gum produced from a bacterium, Xanthomonas campestris, by commercial fermentation used as a thickener or gelling…
Read more
GLOSSARY

W

Whetstone: A special dense, grained stone used to sharpen or hone knives.Whip: To beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites.Whisk: To combine two or more ingredients using a kitchen tool with looped wires, incorporating air as the mixture is beat. Sometimes referred to as whip.Wilt: To heat food until limp, such as to add a hot dressing to leafy…
Read more
GLOSSARY

V

Vachard: (France) A strong-flavoured cows’ milk cheese from the Massif Central similar to Saint Nectaire.Vacuum drying: A method of drying foods by subjecting them to a vacuum so that the water evaporates at ambient temperatures. May be used with frozen food.Vacuum pack: A long-life pack in which food is sealed under vacuum in polythene or other clear plastic pouches. Also known as sousvide…
Read more
GLOSSARY

U

Udder: The fatty white meat of the mammary glands of milking animals such as cows, sheep and goats which is cooked and sliced. Once popular but now rarely available. Occasionally used as a pasta stuffing.Unbleached flour: Flour which has not been treated with a bleaching agent to whiten the color.Ultra-heat treated: (A liquid) which has been rapidly heated to 132°C, held at this temperature for 1…
Read more
GLOSSARY

T

Tempering: To slowly add hot liquid to eggs while stirring vigorously to slowly bring the mixture up to temperature without curdling the eggs.Thaw: To defrost frozen food.Thin: To add more liquid to a mixture to dilute.Thread: To place chunks of vegetables, meat or fruit on a skewer.Toss: To turn food over lightly with a large spoon and fork to coat ingredients; often a term used with…
Read more
GLOSSARY

S

Sachet: Containing herbs avid spices used to flavor stocks, soups and avid sauces. Easily removable.Sauté: To cook food quickly in a small amount of oil or fat in a skillet until light brown.Sauteuse: Basic sautéing pan with sloped sides and single long handle.Sautoir: A variation of a sauté pan with straight sides and long handle.Savory: Spied or seasoned foods, as opposed to sweet.Scald: To…
Read more
GLOSSARY

R

Raft: Crust formed during production of consommé.Reconstitute: To soak dried foods in a liquid to rehydrate.Red Juice: To boil a sauce or liquid rapidly until the sauce is boiled down or evaporated and it thickens.Refreshing: Submerging a hot food item in cold water to quickly stop the cooking process. Also known as an ice bath.Reheat: To re-warm food.Remouillage: The process of reusing bones for…
Read more
GLOSSARY

Q

Quarter: To cut or divide into four equal parts.Qalat daqqa: Arabian spice blend of ground peppercorns, cloves, nutmeg and cinnamon used in meat and vegetable dishes.Quail: A small game bird, usually readily available from specialty butchers.Quatre-epices: A classic French spice blend of ground ginger, nutmeg, cloves and white pepper, often used in baking and sweets.Queen of puddings: A…
Read more