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Goodcooking - Wine definitions database
Category: Food and Drink > Wine
Date & country: 18/05/2010, US
Words: 478


Thon
French for Tuna

Timo
Italian for Thyme.

Tomate
French for tomato.

Tortue
French for turtle.

Toss
To completely combine several ingredients by mixing lightly in an upward motion.

Truss
To secure tightly with twine.

Truss
To tie with twine to hold together a roast to maintain its shape while it cooks.

Tube pan
A round cake pan with tall, smooth sides and a metal tube in the middle. Often used for angel food cake, but an excellent all-purpose cake pan for baking batters of heavy density.

Udon
Japanese for Wheat Noodle.

Ukha
Russian for fish soup.

Ullage
French term for a not fully filled wine bottle, due to leakage through the cork.

Umami
The fifth primary element of taste, accompanying yet independent of sweet, sour, salty, and bitter. Known as the taste associated with glutamate and monosodium glutamate, umami is the Japanese word for 'delicious' or 'savory' but is regarded as broth-like or meaty tasting in Western cultures. The umami taste is most common in Asian foods, soups and stews, mushrooms, tomatoes and aged meats and...

Unagi
Japanese for Eel.

Underdone
Not thoroughly done or cooked through.

Unleavened
Baked goods that contain no ingredients to give them volume, such as eggs, baking powder, or yeast.

Uovo
Italian for Egg.

Upside-down cake
A cake that is baked with its topping or filling on the bottom of the pan then turned over before serving.

Uva
Italian for Grapes.

Uva Spina
Italian for Gooseberries.

Uval
French term for 'about grapes'.

Vacherin
A sweet dessert made with meringue, ice cream, flavorings and whipped cream.

Vapeur
French for Steam.

Veau
French for Veal.

Venison
Deer meat.

Verdura
Italian for Vegetables

Verduras
Spanish for root vegetables.

Verjus
Sour juice made from under ripe grapes, it's popular as a substitute for vinegar and has a mild grapelike flavor..

Viande
French for Meat.

Vichyssoise
Cold soup made from a puree of the white part of leeks, potatoes, onions, chicken stock, cream and chives.

Vinagre de manzana
Spanish for cider vinegar.

Vinaigrette
An acidic sauce or dressing made with vinegar, oil, mustard and seasonings.

Vitello
Italian for Veal.

Volaille
French for a large chicken.

Walnuss
German for Walnut.

Wasabi
A hot green horseradish powder used in Japanese cooking.

Water bath
A storage method in which a container is set in a pan of simmering water to keep it hot.

Weakfish
Another name for Sea Trout.

Weizen
German for Wheat.

Western
American diner slang for a 'Western Omelet', made with eggs, peppers, onions and ham.

Whip
To quickly mix air into ingredients such as cream or egg whites by beating until light and fluffy, it also is the the utensil used in this whipping and whisking action.

Whisk
Fluff by beating. The utensil used for this is also called a whisk

Whitewash
A thin mixture of 1/3 flour and 2/3 cold water that is used to quickly thicken soups, sauces and stocks in an emergency..

Wildente
German for Wild Duck.

Wirsingkohl
German for Savoy Cabbage

Wok
A chinese frying pan designed for stir-frying.

Wolf Fish
A fish with sharp teeth and an ugly look. It is similar to Hake and Merlan when cooked.

Würstchen
German for Sausages.

Xérès
French for Sherry Wine.

Xerophyte
A plant adapted for growth with limited water.

Xia
Chinese for Shrimp.

Xiami huanggua
Chinese for cucumber in shrimp sauce.

Xiang Cài
Chinese for Coriander

Xiaren
Chinese spring rolls with shrimp and leeks.

Xiè
Chinese for Crab.

Xiezhe
Chinese for cucumbers in crab sauce.

XL
Abbreviation for extra-large, such as extra-large eggs.

Xoconostle
Mexican for Prickly Pear.

Yahourt
French for Yogurt.

Yak
A long-haired domesticated ox of Tibet.

Yakhni
Indian for Meat Broth.

Yaki
Japanese to broil or grill.

Yakitori
A Japanese dish of skewered broiled chicken pieces dipped in a soy marinade.

Yasai
Japanese for Vegetables.

Yautia
In Puerto Rico the word for Taro root.

Yim sai
Chinese for coriander.

Yodo
Spanish for Iodine.

York Ham
A delicious ham from York, England; among the world's best.

Zabaglione
An Italian egg cream mousse served as an accompaniment to fresh fruit and or cookies.

Zanahorias
Spanish for Carrots.

Zeera
Hindi for Cumin.

Zest
The thin outer part of the rind of citrus cut into a thin narrow strip. It contains none of the white pith on the inside of the skin.

Zest
Thin strips of citrus fruits used as a garnish for desserts and drinks.

Zingara
A garnish of julienne ham, beef tongue, mushrooms and black truffles.

Zitonencreme
German for Lemon Cream.

Zombie
An alcoholic drink made with five types of rum and fruit juices.

Zucher
German for Sugar.

Zumo
Spanish for Juice.

Zwiebelsuppe
German for Onion Soup.