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Chow Baby Food Glossary Category: Food and Drink > Baby food Date & country: 13/09/2007, USA Words: 494

Abaisée
The French term describing puff pastry that has been rolled very thin, or sponge cake that has been cut very thin, for dessert preparation.

Aboukir
A Swiss dessert made of sponge cake and chestnut alcohol-flavored cream.

Aboukir almonds
A petit-four made with whole blanched and roasted almonds set in green-colored marzipan, and dipped in sugar syrup.

Acetic acid
A natural organic acid better known as vinegar.

Acetomel
A mixture of honey and vinegar that produces a sweet-sour syrup. Traditionally used to preserve fruits.

Acidity
Level of free fatty acids. In olive oil, measured by free oleic acid content.

Acidulated water
A mild acid solution tyically prepared by adding lemon juice or vinegar to water. Prevents sliced fruits such as apples and pears, and vegetables such as artichokes from turning dark during preparation.

Additive
Substance added to a food to preserve a fresh appearance, taste, or texture, or to improve nutritional value. May be natural or synthetic.

Aging
The process of storing raw meat at a temperature of 34 to 36 degrees Fahrenheit for a period of time to activate certain enzymes that break down tough connective tissues and increase tenderness.

Agneau
The French term for lamb.

Al dente
An Italian term literally meaning 'to the tooth', in reference to the firm feel of the cooked pasta when bitten.

Alabaster
A Shaker dish of mashed potatoes and turnips, name after its silvery white color.

Allspice
The dried berry of the pimento tree of the clove family, grown in the West Indies. Reminiscent of cinnamon, nutmeg, and cloves combined. Used ground in baked goods, catsup, and pot roast. Used whole in pickling, stews, boiled fish, soups, and sauces.

Allumette potatoes
Potatoes cut like large match sticks, typically for making french fries.

Almond paste
A mixture of ground almonds, sugar, and glucose.

Amandine
Prepared with or garnished with almonds.

Amaretti
Italian almond-flavored, meringue-like cookies

Amaretto
An Italian almond-flavored liqueur made from apricot pits.

Anaheim chiles
Mild, long green chiles named for the area near Los Angeles where they were once cultivated. Available canned (whole or chopped) or fresh.

Ancho chiles
Dried Poblano chiles that range in color from dark red to almost black; moderately hot and smoky. Pasilla chiles are a good substitute.

Angel food cake
An extremely light cake made with egg whites, sugar, and flour and typically baked in a tube pan.

Anglaise
The French term for English.

Anise
The spice of the celery family responsible for the flavor of licorice; also used in coffee cakes and cookies. Grown in Spain, Mexico, and the Netherlands.

Antioxidants
Natural or synthetic substances that inhibit free radicals (unstable, highly reactive forms of oxygen) from damaging tissue cells. Found naturally in the body and some foods.

Apple pie spice
A seasoning blend consisting of cinnamon, cloves, and nutmeg.

Arborio rice
A short grain white rice from Northern Italy. Typically used for risotto, because it absorbs flavors well as it cooks, yet remain somewhat firm in the center. Spanish Valencia rice is a good substitute.

Armagnac
An elite member of the brandy family known for its distinct, unpolished flavor with hints of prune.

Arrowroot
A white, powdery thickener extracted from rhizomes. Finer than flour and preferable to cornstarch because it provides a clear finish. Originally used by American Indians to heal arrow wounds.

Arteriosclerosis
The formation of plaque-like deposits that harden and narrow the arteries, interfering with blood flow.

Arugula
A dark, spicy green used in many salads and sandwiches. Sometimes also known as rocket. Watercress is a good substitute.

Asiago
An Italian cheese similar to Parmesan mainly used for grating. Traditionally made with sheep's milk, but now more commonly with cow's milk.

Aspic
Clear meat, poultry, or fish jelly.

Au gratin
Topped with cheese or bread crumbs, then baked.

Au jus
Served with its natural juices.

Au lait
With milk.

Au naturel
Simply prepared or cooked.

Baba
A small cake made from a yeast dough, typically containing raisins or currants, baked in a cylindrical mold, and then soaked in a rum-flavored syrup.

Babka
A sweet Polish yeast bread that usually features almond and raisins; recent variations feature chocolate and cinnamon.

Bain Marie
Steam table or double boiler. A method of gently cooking delicate foods such as custards.

Bake
To cook in an oven.

Baked Alaska
A frozen dessert in which solidly frozen ice cream is placed on top of a layer of sponge cake, covered with meringue, and then broiled slightly. Also called Omelet Surprise.

Baking blind
The process of baking an unfilled tart shell. The dough is lined with parchment paper or foil and filled with pie weights or dried beans to hold its shape during baking.

Baking powder
A leavening agent. Double-acting baking powder reacts first with liquids and then with the heat during baking. A good substitute for 1 teaspoon of baking powder is 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar.

Baking soda
A leavening agent, activated by interaction with an acidic liquid such as sour milk or cream, buttermilk, yogurt, molasses, or lemon juice. The batter should be baked as soon as possible after the baking soda has been activated to allow the full benefit of the gases produced.

Barbecue spice
A blend of ingredients such as paprika, chili powder, salt, sugar, garlic and herbs.

Bard
To wrap meat with bacon or salt pork.

Barley, Pearl
Polished barley.

Basil
A widely used herb of the mint family. Great in tomato sauces, pesto, and vinaigrettes.

Basmati rice
An aromatic rice with a nutty flavor. Separates well after cooking, making it ideal for pilafs

Baste
To pour drippings, fat, or stock over food while roasting.

Batter
A mixture of flour and liquid.

Bavarian cream
A molded cream is made from custard sauce or sweetened fruit puree that is bound with gelatin and lightened with whipped cream. Bavarian cream can be served on its own or used as a filling for cold charlottes or molded cakes.

Bay leaves
Dried leaves of the laurel shrub. Used in soups, stocks, sauces, and marinades.

Bean sprouts
Typically refers to Chinese Mung bean sprouts.

Bearnaise
A Hollandaise sauce with a tarragon reduction.

Bechamel
A rich sauce made from cream and a roux, with an onion pique.

Beef, dried
Beef soaked in brine and then dried.

Bell pepper flakes
Dehydrated sweet red and green peppers. Used in soups, sauces, salads, and stews.

Beurre
The French term for butter.

Beurre mainé
Literally, handled butter. It is an equal mixture of soft butter and flour, used for thickening soups and sauces.

Beurre Noir
Butter cooked to a dark brown, and then enhanced with capers and a dash of vinegar.

Beurre Noisette
Butter heated until it turns a golden brown, resulting in a hazelnut-like flavor.

Bitter or unsweetened chocolate
Chocolate liquid that has been cooled and molded into blocks; considered the best for baking or cooking.

Bitters
Short for Angostura bitters. A liquid combination of cloves, cinnamon, quinine, nutmeg, rum, dried fruits, and other root and herbal extracts. Primarily used in drinks.

Bittersweet chocolate
The form of chocolate most often used in cake and cookie recipes. While the terms bittersweet and semisweet are often used interchangeably, bittersweet generally has a greater percentage (at least 50%) of chocolate liquid. Both have an intense flavor that comes from the quality of the liquor. Sugar, vanilla, and cocoa butter are added for an even richer taste.

Black cow
An ice cream soda made with vanilla ice cream and cola.

Black rice
A type of rice without the outer bran layer removed. The raw grains have a charred appearance. Once cooked, the grains are the color of blackberries.

Blackstrap molasses
Unrefined molasses; characterized by an especially strong taste and greater nutrient value.

Blanche
To place foods in boiling water briefly to partially cook them, or to aid in the removal of the skin, as with nuts, peaches, and tomatoes. Blanching also removes the bitterness from citrus zests.

Blue cheese
A semi-soft cow's milk cheese characterized by blue veins of mold and a very strong aroma. Maytag (Iowa, US), Stilton (UK), Roquefort (France), and Gorgonzola (Italy) are all types of blue cheese.

Boiled icing
An icing similar to Italian meringue that is used as a filling and frosting for a number of old-fashioned American layer cakes such as devil's food cake.

Bombe
A frozen dessert made by lining a special mold with ice cream or sorbet, The center cavity is then filled with a mousse, cream or parfait mixture. The mold is tightly sealed and the dessert is frozen solid before unmolding and serving.

Bouquet garni
A bunch of herbs traditionally including parsley, thyme, and bay leaf that are put into a cheesecloth bag and dangled in a stockpot to infuse flavor.

Braise
To brown food (usually meat) in oil, and then cook it slowly in a liquid (usually wine, stock, or water).

Breakfast cocoa
Cocoa powder with at least twenty-two percent cocoa butter.

Brioche
A French yeast bread with a sweet flavor and light texture, Similar to the Jewish Challah bread.

Brown cow
An ice cream soda made with vanilla ice cream and root beer.

Brown sugar
May be dark or light, the darker variety containing more molasses and having a stronger flavor. Usually measured for cooking packed. May harden if not stored in an airtight container.

Bulgur
Whole wheat grains that have been boiled until tender and the husk slightly cracked, and then dried. Common ingredient in Arabic (burghul), Turkish (bulgur), and Cypriot (pourgouri) cooking. Available coarsely or finely ground.

Butter cake
A standard cake base prepared by creaming butter with sugar to incorporate air, adding whole eggs or just yolks, flour, baking powder, and a liquid such as milk. Most American layer cakes are butter cakes.

Buttercream
A flavored mixture of butter, sugar and eggs used to fill and frost cakes. Whole eggs, yolks or whites may be heated with sugar in a double-boiler and whipped cold (or alternatively, sugar syrup cooked to the firm-ball stage can be poured over the eggs), before adding the butter and flavoring. Also made by combining butter with pastry cream in a one-to-two ratio or with custard sauce in a one-to-one ratio.

Cafe
The French term for coffee.

Calavo
The trade name for California Avocados.

Calorie
A unit of heat; 1 calorie = 3.968 BTU. The heat required to raise one gram of water one degree centigrade.

Calvados
An apple brandy from Normandy, France made from cider that has been aged for up to two years and distilled.

Canadian bacon
The large rib-eye muscle of the pork loin, which has been cured and smoked. Usually lean, making a good ham substitute for those watching their fat.

Canapé
An appetizer prepared on a base such as a round of toast or a cracker.

Canard
The French term for duck.

Candy thermometer
Usually a large glass mercury thermometer that measures temperatures from about 40 degrees F to 400 degrees F. A frame or clip allows it to stand or hang in a pan during cooking.

Cannellini Beans
A large creamy white bean used often in Italian cooking. Also called Northern beans. A good vegetarian substitute for fish or chicken.

Canola oil
A cooking oil derived from the seed of the rape plant, a turnip-like plant. Lower in saturated fat than other commonly used vegetable oils.

Capers
The salted and pickled flower-buds of a Mediterranean shrub. Used in fish, chicken, and potato dishes, and on pizza.

Capon
A castrated rooster that makes a good roasting bird. It ranges in size from four to ten pounds and has plenty of breast and thigh meat. Its size makes it an ideal choice for serving eight to twelve. May require special ordering from your butcher.

Carambola
A golden yellow fruit grown in the West Indies, Indonesia, and Brazil. Also known as star fruit, because when sliced, it has a star shape. The flesh of the carambola is juicy and highly acidic, similar to plums or grapes. It is eaten fresh, mostly in salsas and vinaigrettes, and sometimes as a dessert with sugar and cream.

Caramel
See Caramelized Sugar.

Caramelized Sugar
Sugar that has been cooked until it reaches a golden brown color. Its nutty flavor is used to enhance many desserts.

Caraway seed
A curved pungent seed related to parsley. Popular in German and Austrian cooking, including in breads, savory pastries, sauerkraut and goulash. Also used to make certain cheeses and liqueurs.

Cardamom seed
The seed of an aromatic Indian plant related to the ginger family. Available dried in the pod or separately ground. Used in Indian, Scandinavian, and Arabic cooking. Also known as hale.

Carpaccio
Paper thin slices of raw beef, traditionally served with a creamy sauce, as invented at Harry's Bar in Venice. May also describe other types of thinly sliced raw or smoked meats, fish, or vegetables.

Cassia bark
The bark of the cassia tree, used as a cinnamon-like spice in mincemeat, preserves, and pickling.