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

Pare
To peel or trim food of its outer layer of skin, usually vegetables.

Peaks
The mounds and swirls made in a mixture; egg whites that has been whipped are stiff if they stay upright, or soft if they fall over. The same applies to whipped cream.

Pegao
In Puerto Rico it means the browned crust on the bottom of a cooked rice pot.

Pera
Italian for Pear.

Pesto
A sauce made of fresh basil, garlic, olive oil, pine nuts, cheese and water. Modern pesto may be made with any fresh herbs and variety of ingredients as long as it isn't cooked. 

Petite Syrah
A red wine grape grown in California that produces wines similar in aroma and taste to French Cotes du Rhones.

Pfifferling
German for chanterelle mushrooms.

Pie pan
Round baking pan with slanted sides, it may be glass (Pyrex) or aluminum.

Pinch-Dash
A small inexact measurement amount that basically add up to 1/16 of a teaspoon.

Pipe
Using a pastry bag to squeeze a soft food through a decorative tip to create swirled and artful wisps of the product on to another surface.

Piselli
Italian for Peas.

Pit
To take out the center stone or seed of a fruit, such as a nectarine or a plum.

Poach
To simmer in liquid that is just below the boiling point. Usually about 208 degree F.

Poki
A Hawaiian dish made with seaweed, sweet onions, scallions and raw fish.

Pressure cooking
Cooking method that uses steam under a locked lid to produce high temperatures and achieve a faster cooking time.

Proof
The term used for the growth of a yeast dough's rise prior to baking.

Proofing
The process of of yeast dough's growth leading to the final baking.

Pud
A Russian weight of measure equal to 36.11 pounds.

Puerros
Spanish for Leeks.

Punch down
For yeast-risen products. After letting the dough rise, punching it down knocks out the air before turning it out onto a floured surface for shaping.

Purée
A smooth pureed and strained liquid pulp usually slightly thick.

Quaglia
Italian for Quail.

Quark
German for Farmer's Cheese

Quatre
French for Four (4).

Queijo
Portuguese for Cheese.

Quiche
French for an open custard tart.

Quiche
A custard tart filled with various meats, cheese, vegetables and seafood.

Quick bread
A bread made with baking powder instead of yeast and usually containing fruits and nuts.

Quimbombo
Spanish for okra.

Quince
A fruit very high in pectin and used in jelly and jam making.

Quinoa
A highly nutritious grain originally from the Andes, now cultivated elsewhere.

Ragout
A thick savory stew.

Rahm
German for Cream.

Raifort
French for Horseradish.

Ramekin
A small oven proof dish used for individual servings.

Ramp
A wild leek that grows in the Eastern United States.

Reconstitute
To restore a dried food back to its original state by adding hot or cold liquid.

Reduce
To slowly or rapidly cook liquids down so that some or most of the water evaporates.

Refresh
Pouring or sprinkling cold water or ice over cooked or raw vegetables to prevent oxidation and to retain the fresh cooked look. Raw, wilted vegetables are refreshed by sprinkling them with water.

Render
To melt down hard fat to a liquid fat.

Rest
In bread-making, to let the dough sit a few minutes before shaping.

Rhabarber
German for Rhubarb.

Rhum
French for Rum.

Rise
With yeast dough's, to leave the dough in a warm place and allow to double in volume.

Riz
French for Rice.

Roast
A method of cooking in an oven where the item isn't covered allowing the dry heat to surround the item.

Rob Roy
An alcoholic drink similar to a Manhattan but made with Scotch instead of rye whiskey.

Rolling boil
Boiling water very rapidly so that stirring with a spoon does not cause it to stop boiling.

Rotkohl
German for Red Cabbage.

Roux
A somewhat equal cooked mixture of flour and oil, fat or butter used to thicken liquids. Most roux is made with a little more flour than fat.

Royal icing
An icing used for decorating purposes. This icing becomes solid quickly and is made with confectioner's sugar, dash of cream of tartar and lemon juice.

Rugola
Another name for arugala and rocket.

Saignant
French for Cooked Rare.

Sakana
Japanese for Fish.

Salad Savoy
A plant in the cabbage family also know as ornamental kale.

Salamander
A small gas or electric broiler used to brown or glaze the tops of certain food items, creme brulee finished under a salamander.

Salat
German for Salad.

Salchicha
Spanish for Sausage.

Sardinas
Spanish for Sardines.

Sauce
A lightly thickened liquid that adds, flavor, moisture and visual appeal to foods.

Saute
To cook quickly in a small amount of butter or oil.

Sauté
To cook food quickly in a small amount of fat in a pan over regulated direct heat.

Scald
Cooking a liquid such as milk to just below the point of boiling. To loosen the skin of fruits or vegetables by dipping them in boiling water and then plunging them into ice water so they can be peeled easily.

Score
To tenderize meat, fish or shellfish by making a number of shallow often diagonal cuts across its surface.

Scraper-Spatula
A scraper is a flexible piece of rubber attached to a handle and used for scraping food down the sides of a pan, bowl or jar. A spatula is used to turn food in a pan, like what is used to turn eggs over.

Sear
To quickly brown and caramelize the outside of meats at a high temperature.

Season
To enhance the flavor of foods by adding ingredients such as salt, pepper, and a variety of other herbs, and spices. Also to treat a pan so it becomes non-stick.

Seize
A thick, lumpy mass when melted items get cold.

Set
Let food become solid.

Shred
To cut or tear into narrow strips, either by hand or by using a grater or food processor.

Sieving
Pressing items through a screen or strainer to break up the mass. It produces a lump free mixture that won't clog a pastry tip during filling.

Sift
Removing lumps from dry ingredients such as flour or confectioners' sugar by passing it through a strainer. It also aerates the item making them lighter.

Simmer
Cooking food in a liquid at just below a boil point so that small bubbles begin to rise the surface.

Simple syrup
Syrup that results from cooking 2 parts water and 1 part sugar together, then using it warm or cold.

Skim
Removing the top layer of fat and impurities that rise to the top of stocks, soups, sauces, or other liquids.

Slivered
A cutting shape usually meaning thin slices 1/4 inch by 1/8 inch by 1/8 inch.

Smoking Point
Temperature at which a fat begins to break down and emit smoke.

Soft ball-Soft crack
Candy making term that denote what a ball of the candy does when placed in a cup of cold water, 234-239 degrees F.

Spin a thread
Creating a thread that appears between the spoon and candy when the spoon is lifted and turned. A popular garnish on modern dessert presentations is to use these threads in a wistful manner to call attention to the pastry chef's artistic talents.

Split
A bottle used for champagne that is 1/4 the size of a regular bottle.

Spring form pan
A two-part spring-loaded baking pan in which a collar fits around a base, the collar is removed after baking. 

Star anise
A star-shaped dried spice with a delicate licorice flavor.

Steam
To cook over boiling water in a covered pan or to cook in a special pressurized steam compartment.

Steel
A dowel shaped tool used to hone knife blades.

Steep
To soak dry ingredients such as ground coffee, herbs, spices, etc. in liquid until the flavor is infused into it.

Stewing
Browning pieces of meat, then simmering them with vegetables seasonings and enough liquid to cover them. This method produces tender well cook items.

Stir-Fry
Fast frying of small pieces of meats and vegetables over very high heat with continuous stirring in a small about of oil.

Stock
The liquid that results from simmering bones, vegetable and seasonings in water or another liquid.

Streusel
A crumb topping of flour, sugar, butter and spices that is used on cakes and muffins.

Streusel
A crumbly baked good topping, made by combining butter, sugar, ground nuts, spices and flour.

Sweat
Cooking vegetables over low heat in a small amount of fat to release their moisture, flavor and to have them look translucent..

Tacchino
Italian for Turkey.

Tamago
Japanese for Egg.

Tamatar
Indian for Tomato.

Tasajo
Puerto Rican dry cured beef.

Tempura
Vegetables, fish, or seafood dipped in a batter and deep-fried.

Thin
Reducing thickness with the addition of more liquid.

Thon
French for Tuna

Timo
Italian for Thyme.

Tomate
French for tomato.