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Select a glossary section for culinary terms:
[a-f] absinthe to fusille [g-l] gado-gado to lumpia [current page] [m-s] macaroon to Szechuan [t-z] tabbouleh to zuppa |
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gado-gado - An Indonesian dish with a mix of raw and slightly cooked vegetables served
with a spicy coconut peanut sauce. gâteau - French term for cake. gelatin - An odorless, colorless, tasteless thickening agent. When dissolved in warm liquid and then cooled, gelatin forms a jelly. gazpacho - Cold Spanish soup made with raw vegetables, including tomato, onion, cucumber, peppers, garlic, olive oil, and vinegar. ghee - Indian clarified butter used for cooking. gluten - The protein in wheat and other grains that, when made into flour, gives bread its structural support. goma - Japanese for sesame seeds. heirloom - Vegetables and fruits grown from seeds that are open-pollinated (without human intervention) for 3 generations. herbes de Provence - Assortment of dried herbs reflecting those used in southern France, including basil, lavender, fennel, marjoram, rosemary, sage and thyme. hummus - A Middle Eastern sauce made with pureed chick peas, lemon juice, sesame oil, garlic and salt. When sesame paste and extra virgin olive oil are added, it becomes the dip "hummus bi tahini." ice wine - Sweet dessert wine made with grapes that have frozen on the vine. These grapes are pressed before they thaw, yielding a very intense and sweet wine. Italian parsley - A flat-leafed variety of parsley with a fresh, intense flavor used extensively in Italian, French and Middle Eastern cooking. imperial - A 6-liter Bordeaux bottle equal to 8 standard bottles. jeroboam - A 4.5 liter Bordeaux bottle equal to 6 standard bottles or a 3-liter champagne bottle equal to 4 standard bottles. jerk - Refers to Jamaican jerk, which is grilled or barbecued meat in Jamaica spiced with chili, thyme allspice, cinnamon, ginger, garlic and onion. John Dory - A flat and ugly European fish much like flounder or porgy. juk - Also known as congee, a Chinese rice or stock gruel which can contain poultry or seafood with peanuts, egg, dried turnip and wood ear fungus. jus - French for juice. Refers to either fruit or vegetable juice or natural juices from meat. kaffir lime - Grown in southeast Asia and Hawaii, this small sour fruit, which is not eaten, has waxy, lime-flavored leaves used in stir fries and curries. kasha - Various cooked grains including buckwheat, millet and oats, predominantly prepared in eastern Europe and Russia. kekap manis - This syrupy, thick and sweet Indonesian condiment is also known as ketjap manis. It is possible that these names are the root of the word ketchup. ketsaip - Spicy Chinese pickled fish condiment brought back to America by sailors. It is possible that this word is also the root of the word ketchup. kim chee - A Korean condiment made of highy-spiced, garlicky salted cabbage that is eaten at every meal. kombu - Japanese salted kelp used to make dashi soup base. kosher - Strict Jewish biblical rules on how food is to be prepared and eaten. From the Hebrew word "kasher," meaning pure or proper. latke - Potato pancake made of potato, onion, matzo meal, eggs and salt, served with sour cream and apple sauce. lees - Sediment of wine or liquor production occurring during fermentation and aging. lentil - A tiny lens-shaped pulse used as a meat substitute throughout the Middle East and India. liaison - Binder or thickening agent for soup or sauce. Can be roux, egg yolk or starch such as flour, cornstarch or arrowroot. limu - Hawaiian for seaweed. Limu is used as a condiment or a salad ingredient. lumpia - An eggroll common in the Philippines, lumpia consists of a thin flour wrapper filled with cooked vegetables or meat that is then deep-fried. |
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