Glossary of CookingTerms
A B C D E F G H I J K L M N O P Q R S T U V W XYZ
Acorn Squash: an acorn-shaped dark green winter squash with a ridged surface and mildly sweet yellow to orange flesh
à la: in the manner of
Bake: to cook (as food) by dry heat especially in an oven
Carrageenan: a colloid extracted from various red algae (as Irish moss) and used especially as a stabilizing or thickening agent
Crock-Pot: a slow cooking mechanism that uses low heat and typically takes 6 or more hours to cook a dish
Dab: flatfish; particularly any of several varieties of flounder
Edamame: Japanese term for fresh soybeans, usually immature and in the pod
Feta: a Greek moderately hard and crumbly white cheese made from sheep's or goat's milk and cured in brine; also called "pickled cheese"
Glacé: made or finished so as to have a smooth glossy surface
Ladyfinger: a small finger-shaped sponge cake
Quinoa: an annual herb of the goosefoot family that is native to the Andean highlands and is cultivated for its starchy seeds which are used as food and ground into flour; also : its seeds
Quahog: a thick-shelled edible clam of the United States
Temper: method used to gently heat egg yolks before adding to a hot mixture by gradually adding a small bit of the hot mixture to the eggs and mixing it together. This prevents the eggs from curdling, which would occur if they were poured directly into a hot liquid.
Thimbleberry: 1. A wild raspberry. 2. Any of several thimble-shaped American raspberries, especially the black raspberry
Vegan/Veganism : A person who follows a diet and lifestyle of not consuming any animal products, including meat and dairy
Xanthan Gum : a polysaccharide that is produced by fermentation of carbohydrates by a gram-negative bacterium and is a thickening and suspending agent used especially in pharmaceuticals and prepared foods; also called xanthan
Zabaglione: a whipped dessert or topping consisting of a mixture of egg yolks, sugar, and usually Marsala wine
