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Goodcooking - Wine definitions database Category: Food and Drink > Wine Date & country: 18/05/2010, USA Words: 474

Insulated baking sheet
A cookie sheet that has a two-layer bottom with a space of air between to prevent hot spots.

Ipoglosso
Italian for Halibut.

Irish Stew
A stew made with lamb, onions, white stock, parsley and potatoes. The stew is almost white in color.

Italian Parsley
Another name for flat leaf parsley.

Jack Rose
A drink made from apple brandy, lemon juice and grenadine.

Jaiba
Mexican for Crab.

Jalapeño
Mexican.Very hot green chili pepper.

Jell
A process to set or solidify, usually by adding gelatin.

Jellyroll pan
A baking pan with sides about an inch high. Commonly called a sheet pan.

Jerk
A dry mixture of various spices such as habenaro chilies, thyme, garlic, onions, allspice, ginger and cinnamon used to season meats such as chicken or pork, a Jamaican BBQ specialty. If made well and grilled over a wood fire you will twitch 'Jerk' when eating this very spicy dish!

Jerky
Preserved meat, usually beef or Buffalo.

Jewish penicillin
Slang term for chicken soup, because of its suggested healing powers.

Ji
Chinese for Chicken.

Jigger
Bar measurement of 1 1/2 ounces for making cocktails.

Jubilee Cocktail
A drink made with gin, triple sec, lemon juice, sugar and a drop of green food coloring and served in a martini glass.

Juey
Caribbean land crab.

Julienne
To cut into thin strips 1/8 inch x 1/8 inch strips or smaller, about 2-3 inches long. May be meats or vegetables.

Julienne
Long thin cuts of vegetables approximately 1/16th x 3 inches.

Jus
The natural juices released by roasting meats that have collected on the bottom of the roasting pan.

Kabeljau
German for cod.

Kaffee
German for coffee.

Kartoffel
German for potatoes.

Kasha
Crushed buckwheat groats.

Katch
Indian for Lamb.

Kibbe
A Middle Eastern ground lamb and cracked wheat meatball.

Kirsch
A strong cherry brandy from Germany.

Knead
To work dough with the heels of your hands in a pressing and folding motion until it becomes smooth and elastic.

Kosher salt
Salt that is coarser that regular table salt. There are several brands but Diamond Crystal is preferred by many chefs because it isn't flaked and doesn't contain magnesium sulfate.1 Tbsp. of Kosher salt equals 2 tsp. table salt in salting strength.

Kugel
A noodle or potato pudding popular on Jewish holidays.

Kummel
A liquor flavored with caraway seeds or cumin.

Kuri
A Squash.

Lachs
German for Salmon.

Lait
French for Milk.

Lamponi
Italian for Raspberry.

Larding
Inserting strips of fat into pieces of meat, helping the braised meat stays moist and juicy during cooking. This isn't used as much as it was in the earlier days of cooking.

Lassam
Indian for Garlic

Latke
Potato pancakes served to commemorate the Jewish holiday of Chanukah.

Leavener
Ingredient, (Yeast) or process (Whipping Egg Whites) that produces air bubbles and causes the rising of baked goods.

Leber
German for Liver.

Leche de coco
Spanish for coconut milk.

Lechosa
In Puerto Rico, the word for papaya.

Line
To place layers of foil, silicone paper, or wax paper in a pan to prevent sticking.

Loin
A cut of meat that typically comes from the back of the animal.

Lox
An another name for smoked salmon.

Lumpia
A Filipino appetizer similar to a Chinese spring roll.

Macaroni
Pasta made with flour and water and then dried.

Macedoine
A chopped or diced mixture of several fruits or vegetables cooked or uncooked. A macedoine of vegetables may include celery, carrots, turnips, peas, mushrooms, chestnuts and pearl onions sautéed in butter.

Macedoine
A mixture of fruits and vegetables.

Machi
Indian for Fish.

Makrele
German for Mackerel.

Malasada
A Portuguese doughnut.

Manzo
Italian for Beef.

Marble
To gently swirl or layer one food into another to create a ribbon effect when cooked and sliced. 

Marinade
Liquid with is seasoned with herbs, spices and vegetables which is used to marinate food. thus enhancing flavor or tenderizing the item. More often than not marinades will contain an acid like vinegar, wine or lemon juice and sometimes an oil. The pickling process uses a marinade in the curing process.

Marinate
Submerging a food in a seasoned liquid in order to tenderize and flavor the food. .

Marzipan
A paste of ground blanched almonds that is cooked with glucose and sugar. This paste is of the cooked almonds and sugar becomes marzipan when confectioner's sugar and egg white is added. It is used to fill and decorate pastries.

Marzipan
A confection of almond paste, sugar and egg whites.

Mash
To press or mix a food to remove lumps and make a smooth mixture.

Maui Onions
A sweet and mild onion similar to Vidalia Onions.

Mayonnaise
Cold sauce or dressing consisting of oil, dry mustard, sugar, vinegar and lemon juice mixed with egg yolks. Hellmann's is thought buy chefs to be the best.

Medallion
Small round or oval of lightly pounded meat such as chicken, tenderloin, pork and veal.

Melanzane
Italian for Eggplants.

Meringue
Sweetened egg whites beaten until they are stiff, light and airy. There are 3 types---Swiss, Italian and common.

Merluzzo
Italian for Cod.

Mince
To chop or dice food into tiny, 1/8 inch or less irregular pieces.

Mirepoix
A mixture of vegetables, 2 parts onions, 1 part celery, 1 part carrots and may also contain leeks and mushrooms in which case the amount of onions would be decreased. It's used as a seasoning and flavor enhancer for the sauce that be made from it and the pan drippings.

Mix
To stir two or more foods together until they are completely combined.

Moisten
Adding only enough liquid to dry ingredients to dampen them.

Mojo
A classic Spanish sauce made with olives, tomato sauce and vinegar.

Mozzarella
A cheese that has a mild flavor and used in Italian-style recipes. This cheese is best fresh and can be found in many supermarkets in this fresh state.

Mull
Slowly heating wine, juices or cider with spices, citrus and sugar.

Nacho
A small tortilla chip topped with melted cheese, chili peppers and salsa.

Nasu
Japanese for Eggplant.

Nicoise
A method of preparing foods with tomatoes, garlic, olive oil and black olives

Nimboo
Indian for Carrot.

Noci
Italian for Walnuts.

Noisette
French for Hazelnuts.

Nougat
A sweet made with roasted almonds and honey.

Nouille
French for noodles.

Nudeln
German for Noodles.

Nuez moscada
Spanish for nutmeg.

Obst
German for Fruit

Oca
Italian for Goose.

Oeuf
French for Egg.

Offal
Variety meats such as liver, sweetbreads, tripe, etc.

Oie
French for Goose.

Oignon
French for onion.

Oleo
An European term for margarine, a stick of oleo is a stick of margarine.

Oliven
German for Olives.

Oregano brujo
Puerto Rican oregano that grows wild on the island.

Orly (a la)
A French cooking term applied to fish that is battered, deep fried and served with tomato sauce on the side.

Oyster plant
Another name for salsify.

Paella
A Spanish dish that consists of rice, saffron, chicken, seafood and chorizo

Pain
French for Bread.

Pan broil
Cooking food in a heavy bottom pan without added fat, then removing any fat as it accumulates so it doesn't burn.

Panfry
Cooking in a hot pan with small amount of hot oil, butter, or other fat, turning the food over once or twice.

Papillote
A cooking technique in which food is wrapped in paper or foil pouch and then baked so that the food steams in its own moisture and the pouch puffs.

Parboil
Partly cooking in a boiling salted liquid as in blanching.

Parboiling
Boiling foods until partially cooked.

Parchment
A non-stick, silicone coated, heat-resistant paper used in cooking.