Welcome to Salty Vixen’s Kitchen glossary. Find a glossary of terms, techniques, equipment, ingredients and more to improve your skills in the kitchen. Please click on a letter below to find a specific term you are searching for.
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Abalone
member of the genus Haliotis, which means sea ear, referring to the flat shell. It is available fresh, dried, or canned. In dried form it must be soaked for several days before using.
Al dente
“To the tooth”, in Italian. Pasta is cooked just to a firm and chewy texture.
Au Jus
This is the natural pan drippings or juice that comes from a roasting pan after deglazing.
AuSec
reduce till dry
Baste
To brush or spoon liquid fat or juices over meat, fish poultry or vegetables during cooking to help keep moisture on the surface area.
Béchamel Sauce
A white sauce made from butter, flour, and milk.
Bias-slice
Slicing a food crosswise at a 45-degree angle.
Bind
To thickening a sauce or hot liquid by stirring in ingredients such as roux, flour, butter, cornstarch, egg yolks, vegetable puree or cream.
Blackened
Cajun-style cooking method in which highly seasoned foods are dipped in liquid butter then cooked over high heat in a super-heated heavy skillet until charred.
Blanche
Blanching is a process in which food is briefly plunged in boiling water for a moment, then immediately transferred to ice water to stop the cooking process. Blanching tomatoes or peaches for about 20 seconds makes them easier to peel.
Boil
To heat water or other liquids to 212 degrees Fahrenheit, 100 degrees Celsius and to keep it bubbling and shimmering in the pot.
Braise
Meat browned in fat with vegetables, seasonings and then cooked slowly in liquid so it is partially submerged then cooked in an oven, this combines moist and dry heat cooking. Making a pot roast is an example.
Broil
To cook food directly under a very hot 500 degree F. heat source.
Brown
A quick sautéing/searing done either at the beginning or end of meal preparation, often to enhance flavor, texture, or eye appeal.
Bundt pan
The name for a tube baking pan having fluted sides.
Butterfly
To cut a food down the center, but not quite through, leaving both halves attached. The food is then spread to resemble a butterfly.
Cake pan
Round baking pan with straight sides. It comes in 8, 9 and other sizes.
Caramelization
Natural sugars turn brown when exposed to direct heat over a flame, with or without the addition of some oil to aid the process. Onions when fried in butter over high heat causes them to turn brown and have a sweet toasted flavor. Carrots in a roasting pan turn golden with a roast chicken. This process and color change from raw to cooked is carmelization
Cedar Wood
A very common wood used to grill fish, poultry and various meats such as pork and beef. White or Red Cedar are the species most often available, which provide a distinctive natural and aromatic flavoring for a variety of foods. Salmon and other types of fish are often grilled or smoked using Cedar.
Chinoise
A very fine conical wire mesh strainer. Using a chinoise removes the small impurities from the liquid that is strained. It is a must in any professional kitchen.
Clarified butter
Unsalted butter which has been melted and skimmed of milk solids.
Clarify
A process of making a liquid clear by adding beaten egg whites, ground meat and tomato, then simmering slowly. The liquid is then strained and the result is consommé. Also—melting butter over medium heat so the milk solids settle to the bottom and impurities float to the top. The foamy top is discarded and pure golden liquid butter is ladled off into a clean container for other cooking uses.
Compote
Combination of fresh or cooked fruits. May be served hot or chilled.
Core
To remove the inedible center of fruits such apples and pears.
Cream
To beat vegetable shortening, butter, or margarine, with or without sugar, until light and fluffy.
Crimp
To create a decorative edge on a piecrust, also seal the edges together.
Curdle
Separation of a milk/cream based sauce or the cooking of eggs when over cooked. Sauces look like egg drop soup when curdled.
Cut in
To incorporate solid fat into dry ingredients using a pastry blender or knives.
Deep-fry
To partially or completely submerge and cook food in hot oil until golden brown.
Deglaze
Adding liquid to a pan in which foods have been sautéed, fried or roasted to dissolve the caramelized juices stuck to the bottom of the pan.
Degrease
To remove melted fat from the surface of liquid, usually by skimming with a spoon, refrigerating to solidify the fat, or by using a cup or pitcher designed to separate the fat from the liquid.
Devein
To remove the vein from the back of shrimp or to remove the interior ribs from peppers.
Direct heat
A grilling method that allows food to be cooked directly over the high heat of a flame source.
Double a recipe
To increase recipe amounts by two.
Drawn butter
Also known as clarified butter. Unsalted butter which has been melted and skimmed of milk solids.
Dredge
To coat food with a dry mixture (usually seasoned flour or crumbs), either by sprinkling, rolling, or shaking the food in a bag with the flour or other ingredients.
Drippings
The juices or liquified fats left in a pan after cooking meat or other food.
Drizzle
To pour a thin mixture, such as melted butter or thin icing, over food in a very fine stream.
Dutch oven Recipe:
A large, heavy kettle with a tight-fitting lid, often made of cast iron or heavy aluminum. The pot is usually used for stewing or braising, and most can be used to cook on stovetop, in the oven, and over an open fire.
Egg Wash
Egg yolk or white mixed with a small amount of water or liquid then brushed over baked goods to give color and sheen.
Emulsion
A mixture of two liquids which do not normally combine well, such as oil and water. Emulsifying is done very slowly, adding one ingredient to the other while mixing rapidly to disperse droplets. Mayonnaise–an uncooked combination of eggs, oil, and vinegar or lemon juice–is one example of an emusion.
En Croute
Food baked in a crust.
Evaporated Milk
A canned, unsweetened milk is homogenized milk from which 60% of the water has been removed. Whole evaporated milk contains at least 7.9 percent butterfat, while the skim version contains 1/2 percent or less.
Extract
Concentrated flavors from various foods, usually derived from distillation or evaporation. Extracts, also called essences, may be solid or liquid.
Filet or Fillet
a boneless cut of meat, poultry or fish.
Fillet
To remove the bones from fish or meat for cooking.
Filo
in Greece, philo is the very flaky, buttery pastry made by layering dough with shortening and rolling it and rerolling it.
Fines Herbes
French, “fine herbs”, usually a mixture of parsley, chives, tarragon, and chervil used to flavor omelets and in casseroles and soups.
Finger Bowls
bowls half-filled with warm water which may be scented with roses or a slice of lemon. Served to diners to rinse their hands in after a course in which the fingers were used to eat (lobsters, oyster, or artichokes, or example).
Flake
to break off small pieces or layers of food, usually with a fork; often used as a test for doneness when cooking fish.
Flambe
to flame, using alcohol as the burning agent; flame causes caramelization, enhancing flavor.
Flavor
to add seasoning or other ingredients to a food or beverage to improve change or add to the taste
Florets
the small, closely-clustered flowering part of a food, such as broccoli or cauliflower.
Flute
To create a decorative scalloped edge on a pie crust or pastry. Also mushrooms and vegetables are fluted to give them an attractive cut and rolled symmetric edging.
Foie Gras
an hors d’oeuvres of seasoned livers of geese, duck, chicken, or veal made into a pâté.
Fold in
to mix food without releasing air bubbles by lifting a part of the liquid from the very bottom of the bowl through the rest of the mixture to the top until the foods are blended.
Fondant
A mixture of sugar, water, and cream of tartar, cooked to the soft-ball stage, then beaten and kneaded. Fondant is used as a filling for candy or for decorating cakes
Fontina Cheese
An Italian semifirm, yet creamy cheese made from cow’s-milk. Its interior is pale yellow in color and is dotted with tiny holes and its rind is a dark yellowish brown. It has a mild, nutty flavor and melts easily and smoothly, making it a good choice for use in most cooking. Although fontina cheese (also called Fontina Val d’Aosta after the Italian valley from whence it came) is an Italian cheese, other countries including Denmark, France and the United States also make fontina cheese but they tend to be blander and softer (especially when younger) than the Italian original.
Food Chopper
a knife created for efficiency. It is double-handled and crescent-shaped, used with a rocking motion to rapidly chop and dice. In Italy it is known as a mezzaluna. Less useful today, since food processors do much of this work.
Food Mill
A kitchen utensil best described as a mechanical sieve. It has a hand-turned paddle that forces food through a strainer plate at the bottom, thereby removing skin, seeds and fiber. Some food mills come equipped with several interchangeable plates with small, medium and large holes.
Frappé
a drink whipped with ice to make a thick, frosty consistency.
Freezer Burn
A loss of moisture in foods when improperly wrapped before freezing. Freezer burn affects both the texture and flavor of food, and is evidenced by dry patches which may be whitish or grayish in color.
Fricassee
To cook or stew pieces of sauteed meat in a sauce, usually with vegetables. Wine is often used as a flavoring.
Frijoles
Mexican beans.
Fritter
vegetable or fruit dipped into, or combined with, batter and fried.
Frizzle
To fry thin slices of meat or other food until the edges curl.
Frost
To apply sugar, frosting, glaze, or icing to fruit, cake, or other food.
Fryer
A size classification for chicken. A fryer is from 9 to 12 weeks old and weighs from 3 to 4 pounds.
Game
wild animals and birds hunted for sport. Cooked, they are leaner and less fat-sweetened than domestic animals.
Ganache
A chocolate filling or coating made with chocolate, egg yolks and heavy cream. Most often used as a filling for truffles and coating for cakes such as Boston Cream Pie.
Garam Masala
An Indian term meaning warm or hot. Garam masala is a blend of up to 12 spices, which may include black pepper, cinnamon, cloves, cumin cardamom, dried chilies, fennel, mace, nutmeg, and other spices.
Garlic Powder
finely ground dehydrated garlic; used as a seasoning; also known as powdered garlic.
Garlic Salt
a blend of garlic powder, salt and an anticaking agent or humectant; used as a seasoning.
Garnish
A decorative piece of an edible ingredient placed as a finishing touch to dishes or drinks. A simple rose made from a radish or sprig of parsley is a garnish.
Geoduck
known as the king clam or elephant trunk clam
Ghee
clarified butter used in Asian cooking.
Glaze
A liquid that gives an item a shiny surface. To cover a food with a shiny liquid. Melted apricot jam is a popular glaze.
Gluten
Gluten is a wheat protein that gives yeast dough its characteristic elasticity and chewyness..
Grate
To shred food into fine pieces by rubbing it against a coarse surface. Grating cheese or lemon rind are 2 examples.
Gravy
A thick sauce made from pan drippings, other liquids and thickened with a starch such as a roux.
Grease
To coat a pan or skillet with a thin layer of oil.
Griddle
a flat pan often of cast iron, used for cooking pancakes, omelets or steaks on top of the stove.
Grill
Cook directly over the heat source on metal racks or rods in the open air.
Habanero Pepper
An extremely hot chile pepper with a slightly fruity flavor, ranging in color from green to bright orange. The habanero is often used in sauces.
Hard-ball stage
In candy making, the point at which syrup has cooked long enough to form a solid ball in cold water. Between 250-268 degrees F.
Hard-Crack Stage
A test for sugar syrup describing brittle threads formed when a drop of boiling syrup is immersed in cold water.
Headspace
The amount of space to leave at the top of a container to allow for expansion of food when frozen or processed.
Herbes de Provence
A mixture of dried herbs, usually a combination of basil, marjoram, rosemary, sage, lavender, summer savory, thyme, and fennel seed.
Hoisin
a thick, reddish-brown, sweet-and-spicy sauce made from soybeans, garlic, chiles and various spices and used as a condiment and flavoring in Chinese cuisines; also known as Peking sauce.
Hot Bag
an extra heavy duty aluminum foil bag, pre-sealed on three sides to make a large and durable pouch.
Hull
To remove the leafy and stem parts off fruits such as strawberries.
Ice Bath
a mixture of ice and water used to chill a food or beverage rapidly.
Infuse
to steep herbs and other flavorings in boiling liquid. Coffee and tea are examples, and so is milk steeped with vanilla bean.
Insulated baking sheet
A cookie sheet that has a two-layer bottom with a space of air between to prevent hot spots.
Italian Parsley
Parsley with flat leaves. Italian parsley has a stronger flavor than that of curly-leaf parsley.
Jalapeño
A small, hot chile pepper, usually green.
Jerk
a Jamaican preparation method in which meats and poultry are marinated in herbs and spices, then cooked over a pimento (allspice) wood fire; commercial blends of jerk spices are available.
Jigger
a liquid measure equal to 1 1/2 fluid ounces.
Julienne
to slice food into very thin shreds or strips.
Kalamata Olives
A dark purple, fruity Greek olive.
Kebab; Kabob
minced meat or cubes of meat on a skewer, usually marinated before cooking.
Ketchup
A thick and spicy tomato sauce, ketchup is also known as catsup. It may be used as a condiment or an ingredient.
Knead
A technique used to mix and work dough, usually using the hands. Dough is pressed with the heels of the hands, while stretching it out, then folded over itself
Kosher
Food prepared according to Jewish dietary laws.
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.
Lactic Acid
a colorless liquid produced as milk sugar ferments and milk sours. It is used to curdle milk in cheese making.
Lager
any light beer.
Laurel
bay leaf.
Layer Cake
two, three or more layers of cake with a filling between.
Leavener
An ingredient or agent used to lighten the texture and increase volume in baked goods. Baking powder, baking soda, and yeast are common leaveners.
Leek
a member of the lily family (Allium porrum); has a thick, cylindrical white stalk with a slightly bulbous root end and many flat, dull dark green leaves; the tender white stalk has a flavor that is sweeter and stronger than a scallion but milder than an onion and is used in salads and as a flavoring.
Light
the FDA-approved food-labeling term used to describe a nutritionally altered food with at least 33% less calories, 50% less fat or 50% less sodium than the regular or reference (i.e. FDA standard) food.
Littleneck Clams
clams 1 1/2 inches long.
Lychee
a small fruit native to South China. It has a sweet-sour flavor and is considered as good canned as fresh.
Macerate
To soak fruit or other food in liquid in order to soften and flavor it with the liquid. Brandy is often the soaking liquid.
Mahi Mahi
A fish, also known as dolphinfish. Though mahi mahi is a type of dolphin, it is not a mammal. Mahi mahi is a firm, flavorful fish, excellent grilled or broiled.
Mandoline
A compact, hand-operated slicing and cutting machine. Mandolines are used to cut fruits and vegetables uniformly.
Marinade
A seasoned liquid in which meat or other food is soaked to flavor and tenderize.
Marinate
To let food soak in a seasoned liquid in order to flavor and tenderize.
Mash
To crush a food until smooth and evenly textured.
Melt
Heating a food (such as shortening, butter, or chocolate) until it becomes liquid.
Mesquite
A hardwood tree grown throughout the Southwest and Northern Mexico, mesquite wood is used in barbecueing and smoking foods.
Mince
To chop food into small pieces, usually 1/8-inch or less.
Mirepoix; Mirepois
French term for a mixture of diced carrots, onions, celery and herbs sautéed in butter. Sometimes ham or bacon is added to the mix. Mirepoix is used to season sauces, soups and stews, as well as for a bed on which to braise foods, usually meats or fish.
Mocha
A coffee and chocolate combination.
Moisten
Adding only enough liquid to dry ingredients to dampen them.
Mold
To form a food into a shape by hand, or by placing or pouring into a decorative container (or mold) then refrigerating or cooking until firm enough to hold its shape.
Morel
a small, very tasty mushroom.
Mornay Sauce
A basic béchamel sauce to which cheese has been added. It is sometimes varied with the addition of eggs or stock.
Mortar and Pestle
A bowl and heavy, blunt instrument used to pulverize–or grind–herbs, spices, and other foods.
Non-Reactive Pan
A nonpourous pan which does not produce a chemical reaction when it comes into contact with acidic foods. An aluminum pan is reactive, while stainless steel, glass, and enamel are not.
Olive Oil
an oil obtained by pressing tree-ripened olives; has a distinctive fruity, olive flavor and is graded according to its degree of acidity; used as a cooking medium, flavoring and ingredient.
Orange Roughy
A mild flavored New Zealand fish with white flesh, orange roughy is also low in fat.
Oyster Mushroom
A smooth-capped mushroom with a fan shape and mild oyster-like flavor. They’re found dried or fresh in many supermarkets and most oriental markets.
Pan broil
Cooking food in a heavy bottom pan without added fat, then removing any fat as it accumulates so it doesn’t burn.
Pancetta
An Italian bacon, pancetta is cured with salt and spices but is not smoked.
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.
Parchment Paper
A heavy moisture and grease-resistant paper used to line baking pans and wrap foods to be baked.
Pare
To peel or trim food of its outer layer of skin, usually vegetables.
Pareve
A Jewish term which describes food made without dairy or animal ingredients. According to Jewish dietary laws, animal food can’t be eaten at the same meal with dairy food, but pareve food may be eaten with either.
Pasteurize
To kill bacteria by heating liquids to moderately high temperatures only briefly. French scientist Louis Pasteur discovered the solution while he was researching the cause of beer and wine spoilage.
Pastry Bag
A cone-shaped bag with openings at both ends. Food is placed into the large opening then squeezed out the small opening which may be fitted with a decorator tip. It has a variety of uses, including decorating cakes and cookies, forming pastries, or piping decorative edgings. Bags may be made of cloth, plastic, or other materials.
Pastry Blender
A kitchen utensil with several u-shaped wires attached to a handle. It’s used to cut solid fat (like shortening or butter) into flour and other dry ingredients in order to evenly distribute the fat particles.
Pastry Brush
A brush used to apply glaze or egg wash to breads and other baked goods either before or after baking.
Pastry Wheel
A utensil with a cutting wheel attached to a handle. It’s used to mark and cut rolled-out dough, and may have a plain or decorative edge.
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.
Pectin
Pectin is a natural substance used to thicken jams, jellies, and preserves. Pectin is naturally present in fruits, but most don’t have enough to jell. The alternative is to cook the mixture until it’s reduced to the desired consistency. Pectin will only work when combined with a specific balance of sugar and acid.
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.
Phyllo
A Greek pastry, phyllo is made up of tissue-thin layers of dough. The dough is used for dishes such as baklava and spanikopita. It can usually be found frozen in supermarkets. Phyllo is sometimes spelled filo.
Pickle
To preserve food in a vinegar mixture or seasoned brine. Cucumbers, cauliflower, onions, baby corn, and and watermelon rind are some of the most popular foods to pickle.
Pie pan
Round baking pan with slanted sides, it may be glass (Pyrex) or aluminum.
Pinbone
Apparatus and methods for removing skin, membranes, bones, cartilage, antennae, legs, shell, beard and/or veins from seafood prior to, during and/or after the seafood is cooked.
Pine Nuts
The blanched seeds from pine cones. Other names are: Indian nut, piñon, pignoli, and pignolia.
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.
Pit
To take out the center stone or seed of a fruit, such as a nectarine or a plum.
Planking
a style of baking or broiling meat or fish on a piece of hard wood. Plank also describes a wooden carving or serving platter with grooves that keep juices from spilling; used for serving roasts.
Poach
To simmer in liquid that is just below the boiling point. Usually about 208 degree F.
Poach
to cook in liquid held below the boiling point.
Porcini
A large wild mushroom with a smooth cap and thick stem. Porcini mushrooms have an earthy flavor.
Portobello
A very large mushroom with a meaty flavor.
Preheat
To allow the oven or pan to get to a specified temperature before adding the food to be cooked.
Preserve
To prepare foods for long storage. Some ways to preserve food are drying, refrigeration, freezing, canning, curing, pickling, and smoking.
Pressure Cooker
A cooking pot made to cook food under pressure. The pressure cooker has a locking lid and a valve system to regulate the internal pressure. Cooking time may be reduced by as much as 50% without destroying the nutritional value of the food.
Pressure cooking
Cooking method that uses steam under a locked lid to produce high temperatures and achieve a faster cooking time.
Prick
To make small holes in the surface of a food, usually using the tines of a fork. Pie crust is usually pricked.
Proof
The term used for the growth of a yeast dough’s rise prior to baking.
Prosciutto
The Italian word for ham, prosciutto describes a ham which has been seasoned, salt cured, and dried.
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.
Puree
To blend, process, sieve, or mash a food until it’s very smooth and has the consistency of baby food.
Quiche
This dish is a pastry crust filled with a savory egg custard which usually includes cheese, seasonings, vegetables, and other ingredients. It’s typically baked in a shallow, straight-sided, fluted baking dish.
Quinoa
Quinoa is a protein rich grain which is also high in unsaturated fat and lower in carbohydrates than most grains. It may be used in any dish in place of rice or similar grains.
Ramekin
A small oven proof dish used for individual servings.
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.
Reduction
Simmering and cooking a sauce so that moisture is released in the form of steam causing the remaining ingredients to concentrate, thickening and strengthening the flavors. A reduced sauce is the result.
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.
Remoulade
a rich mayonnaise-based sauce containing anchovy paste, capers, herbs, and mustard.
Render
To melt down hard fat to a liquid fat.
Rest
In bread-making, to let the dough sit a few minutes before shaping.
Rice Vinegar
a mild white vinegar good for salads and used in Chinese cuisine.
Ricer
a colander like utensil that forces food through tiny holes, giving potatoes, for instance, the texture of cooked rice.
Rise
With yeast dough’s, to leave the dough in a warm place and allow to double in volume.
Roast
A method of cooking in an oven where the item isn’t covered allowing the dry heat to surround the item.
Roe
Fish eggs. Soft roe is from female fish, and hard (white) roe is from male fish.
Rolling boil
Boiling water very rapidly so that stirring with a spoon does not cause it to stop boiling.
Rotisserie
A device which contains a spit with prongs. Food (usually meat or poultry) is impaled on the the spit, fastened securely then cooked. Most rotisseries are motorized so they automatically turn the food as it cooks.
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.
Rusks
twice-toasted bread or cake
Safflower
a major source of orange dye, oil and polyunsaturated fat.
Saffron
An expensive spice made from the stigmas of the crocus flour. Saffron gives food a yellow color and exotic flavor. The spice can usually be found powdered or as whole threads (stigmas).
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.
Self-Rising Flour
flour that is premixed with salt and leavening.
Semolina
Durum wheat which is usually more coarse than regular wheat flours. Semolina is used to make pasta, gnocchi, puddings, and a variety of confections.
Set
Let food become solid.
Shallot
A bulb related to the onion and garlic. Shallots have a mild onion-like flavor.
Sherbet
a frozen sweet made with fruit juice that originated in the Middle East almost before recorded history.
Shiitake
A dark brown mushroom with a large cap and meaty flavor.
Shortening
a white, flavorless, solid fat formulated for baking or deep frying; any fat used in baking to tenderize the product by shortening gluten strands.
Shred
To cut food into narrow strips. A grater or food processor may be used to shred. Well-cooked meat can be shredded with forks.
Shuck
To remove the shell or husk, such as from an oyster or ear of corn.
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.
Slivered
A cutting shape usually meaning thin slices 1/4 inch by 1/8 inch by 1/8 inch.
Smoke
to preserve meat or fish by slowly drying in the smoke of a fragrant hard-wood fire.
Smoking Point
Temperature at which a fat begins to break down and emit smoke
Soft Peaks
the term used to describe egg whites beaten to form peaks, but still soft enough so the peaks fold or curl over, not yet at the stage described as “stiff” or “dry”.
Soufflé
a spongy hot dish, made from a sweet or savory mixture (often milk or cheese), lightened by stiffly beaten egg whites or whipped cream.
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.
Sponge Cake
a cake made without shortening and leavened only with eggs.
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 dry seed pod with a flavor similar to fennel.
Steam
to cook indirectly by setting food on top of boiling water in a covered pot.
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.
Stiff Peaks
egg whites beaten until they are stiff enough to stand on their own. They have a glossy moist look when just right, and stand upright when the beater is lifted from the bow.
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.
Stockpot
A deep pot with straight sides and handles used to cook stocks.
Straw Mushrooms
Small, tan mushrooms with a mild flavor.
Strudel
a German pastry of paper-thin flaky dough, filled with a sweet or savory mixture, often apple.
Sweat
Cooking vegetables over low heat in a small amount of fat to release their moisture, flavor and to have them look translucent..
Tahini
A paste of ground sesame seeds and a flavor similar to peanut butter.
Tasso
A lean and highly-seasoned piece of cured pork or beef, tasso is hard to find outside of Louisiana. It’s used like ham or salt pork to flavor pastas, beans, and other dishes.
Terrine
A deep covered baking dish, a terrine is often made of earthenware.
Thin
Reducing thickness with the addition of more liquid.
Torte
A decorated cake with several layers. The layers of a torte are often made with ground nuts or breadcrumbs, and very little flour.
Truss
To tie with twine to hold together a roast to maintain its shape while it cooks.
Unsalted Butter `
Butter which contains no salt. Unsalted butter is more perishable than butter with salt.
Vanilla Sugar
A flavored sugar made by burying vanilla beans in granulated or confectioners’ sugar. Vanilla sugar can be used as an ingredient or decoration for baked goods, fruit, and desserts.
Water bath
A storage method in which a container is set in a pan of simmering water to keep it hot.
Whey
The liquid which separates from the solids when cheese is made.
Whisk
Fluff by beating. The utensil used for this is also called a whisk
Wilt
To cook, sauté, or steam a vegetable until it becomes limp
Wok
A pan with a round bottom, the wok is used to stir-fry foods.
Yeast Starter
Yeast starters were commonly used before yeasts and other leaveners were commercially available. Typically, a mixture of water, flour, and sugar, and sometimes commercial yeast are mixed and allowed to ferment, capturing natural airborne yeasts. When the mixture has fermented, a portion is used in a recipe, and the amount taken is replenished with equal amounts of water and flour. A starter may be replenished and kept going indefinitely. Sourdough bread is one of the most popular breads using this method.
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.
