|
KEYWORDS
|
HINT 0R TIP
|
| almond paste marzipan |
Almond paste is made of ground blanched almonds, sugar, and liquid. Do not confuse almond paste with marzipan. Almond paste is less sweet and more coarse in texture than marzipan. |
| almonds blanch |
To blanch almonds, drop shelled nuts into boiling water, remove pan from heat and let stand for 2 minutes. Drain and peel off the skins. |
| antipasto |
Antipasto is a selection of hors d'oeuvres, such as salami, marinated mushrooms, tuns, or anchovies, served before the meal. |
| antipasto |
Antipasto is an Italian word that means 'before the meal.' It is a selection of hors d'oeuvres such as salami, marinated mushrooms, tuna, or anchovies. |
| aspic |
Aspic is a jelly made from the cooking liquids of beef or poultry. It will jell by itself, but it is often strengthened with additional gelatin and used for garnishing and coating cold foods. |
| baking betty |
Fruit betties are topped with soft bread cubes, rather than dry cubes as in a bread pudding. The bread is easier to cut if it's frozen use a serrated knife and a seeing motion to cut the cubes into 1/2-inch cubes. |
| baking cobbler |
Cobbler gets its name from its biscuit topping, which resembles cobblestones. For a traditional cobbler, be sure the fruit filling is very hot when you drop the biscuit dough on it or the bottom might not cook properly. |
| baking pandowdy |
A pandowdy is a baked fruit dish with a pastrylike biscuit topping and is usually served with light cream or a sauce. Traditionally, the topping is broken up with spoon and stirred into the fruit filling before it is served |
| baste |
When a recipe asks you to baste an item, it wants you to spoon liquid over it during cooking to keep it moist. |
| bouillon |
Bouillon is a clear stock made of poultry, beef or veal, vegetables, and seasonings. |
| butter whipped |
To make whipped butter, beat a softened stick of butter in a food processor for several minutes until fluffy, then cover and refrigerate until ready to use. |
| buttermilk |
Buttermilk is lowfat or skim milk to which a bacterial culture has been added. It is low in fat, thick, and creamy with a mildly acidic taste. |
| cheese Asiago |
Asiago is a semi-firm Italian cheese with a rich nutty flavor. Sometimes it's available pre-grated in the dairy or deli department of the grocery store. |
| cheese brie |
Brie cheese has an edible white crust with a creamy yellow interior. It has a mild to pungent flavor. |
| cheese camenbert |
Camembert cheese has a grey-white edible crust and a creamy, soft interior. It has a mild to pungent flavor. |
| cheese gorgonzola |
Gorgonzola cheese has a light tan surface, with a semimoist light yellow interior marbled with blue-green. It has a piquant, spicy flavor similar to Bleu Cheese. |
| cheese gouda |
Gouda cheese is a creamy yellow, often sold with a red wax coating. It has a mild, nutlike flavor. |
| cheese rocquefort |
Roquefort cheese is white, marbled with blue-green, pasty and sometimes crumbly. It has a sharp, spicy, piquant flavor. |
| cholesterol free |
To be labeled as 'cholesterol free,' a food must have less than 2 milligrams of cholesterol and 2 grams or less of saturated fat per serving. |
| cream |
To cream: beat softened, not melted, butter, margarine, or shortening, alone or with sugar until light, smooth, and creamy. |
| curry |
Curry powder is a blend of spices. The most common are cardamom, cinnamon, cloves, coriander, cumin, fennel, nutmeg, turmeric, and chile. Curry loses its potency quickly, so store it in an airtight container. |
| drawn butter |
Drawn butter is melted, clarified butter, often served with shellfish. |
| evaporated milk |
Evaporated milk is milk that has had 60 percent of its water removed. It is sold in cans and can be stored at room temperature until opened |
| fines herbes |
Fines Herbes is a mixture of minced parsley, chervil, tarragon, and sometimes chives, used to season salads, omelets, and other dishes. |
| fresh |
To be labeled as 'fresh,' a food must be raw, not processed, frozen, or otherwise preserved. |
| fruit Carambola Starfruit |
Carambola, also called the starfruit, tastes like a combination of lemon, pineapple, and apple. It is sweet and bright yellow when ripe unripe fruit is greenish and tart. |
| fruit guava |
Guava tastes like lime, kiwifruit, banana, and berries all rolled into one. Though the seeds are edible, they're usually discarded. |
| fruit kiwi |
Kiwifruit has a flavor reminiscent of strawberry, melon, and peaches. This fuzzy, brown-skinned fruit is entirely edible - skin, seeds, and all. |
| fruit vegetable jicama |
Jicama is a potato-like tuber with a mild, slightly sweet taste. It has a crunchy texture either raw or cooked. |
| half-and-half |
Half-and-Half is a mixture of milk and cream. It can be used instead of light cream in most recipes. |
| herbs spices allspice |
Allspice has a strong flavor and tastes like a blend of cinnamon, cloves, and nutmeg. It is sold whole as dried berries or ground. |
| herbs spices bouquet garni |
A Bouquet Garni is a small herb bouquet, most often sprigs of fresh parsley and thyme, plus a bay leaf, tied in cheesecloth. It is dropped into stocks, stews, sauces, and soups and is removed before serving. |
| herbs spices cinnamon |
Cinnamon is a warm, sweet, pungent spice that is actually a tree bark. It is sold as rolled dried sticks or ground. |
| herbs spices coriander |
Coriander has a bold flavor, reminiscent of sage, citrus, and caraway. Coriander seeds are from the cilantro plant |
| herbs spices curry powder |
Curry powder is a blend of spices such as turmeric, fenugreek, cumin, coriander, ginger, and ground hot pepper. |
| herbs spices fennel |
Fennel has a flavor similar to anise or licorice but milder. It is sold as seed, whole, or ground |
| hors d'oeuvres |
Hors d'oeuvres are bite-size appetizers served with cocktails, generally at a party or dinner party. |
| lite light |
To be labeled as 'light' or 'lite,' a food must have one-third fewer calories than a comparable regular product. |
| low calorie |
To be labeled as 'low calorie,' a food must have less than 40 calories per serving. |
| low fat |
To be labeled as 'Low Fat,' a food must have 3 grams or less of fat per serving. |
| macerate |
When you macerate foods, you let food, usually fruit, steep in wine or spirits. |
| mince |
When a recipe asks you to mince an item, it wants you to cut it into very fine pieces, smaller than chopped food. |
| non-fat dry milk |
Nonfat dry milk has both the fat and water removed. Mix nonfat milk powder with water according to package directions to form milk. |
| pasta conchiglie |
Conchiglie are smooth or ridged shell shaped pasta best served in soups or salads. |
| pasta farfalle |
Farfalle are bow shaped pasta that are best served in soups, stuffings, or with sauce on top. |
| pasta fettuccini |
Fettuccini are ribbon noodles about 1/2 inch wide that are best served buttered or in a sauce. |
| pasta fussili |
Fussili are spiral shaped pasta that are best served in casseroles or with a sauce on top. |
| pasta orzo |
Orzo are tiny rice shaped pasta that are best served cooked like rice in soups. |
| peel |
When a recipe asks you to peel an item, it wants you to cut off the outer covering, using a knife or vegetable peeler. |
| reduce |
To reduce a liquid, boil it uncovered to diminish the quantity an concentrate the flavor. |
| reduce |
When a recipe asks you to reduce a liquid, it wants you to boil the liquid uncovered to evaporate liquid and intensify the flavor. |
| salad |
Caesar salad was created in 1924 by an Italian chef named Caesar Cardini. |
| salad lettuce romaine |
Romaine lettuce is greener than iceberg lettuce and has about three times as much vitamin C and six times as much vitamin A as iceburg lettuce. |
| salad watercress |
Watercress is a member of the mustard family and grows in the wild around streams and brooks. It has a slightly bitter and peppery flavor. |
| saute |
When a recipe asks you to saute an item, it wants you to cook it over medium-high heat in hot fat with frequent tossing or turning. |
| sweetened condensed milk |
Sweetened condensed milk is milk that has had about 50 percent of its water removed and, like evaporated milk, is sold in cans and can be stored at room temperature until opened. |
| vegetable bok choy |
Bok choy is a variety of Chinese cabbage. It has long, white, celerylike stalks and large, dark green leaves and its flavor is much like mild cabbage. |
| vegetable julienne |
To cut a food into julienne strips, cut first into thin slices. Stack slices and cut into matchlike sticks. |
| vegetable peppers |
Chipotle peppers are actually a dried, smoked jalapeñin slices. Stack slices and cut into matchlike sticks. |
| vegetable rapini Broccoli Raab |
Broccoli raab, also called rapini, looks like a stalk of broccoli with sprouting spinach leaves an has a bitter flavor. Keepwell-chilled as it deteriorates quickly under warm conditions. |
| vegetable watercress |
Watercress is a member of the mustard family and has a slightly bitter and peppery flavor. |
| vinaigrette |
A Vinaigrette is a sauce, French in origin, made from oil, vinegar, salt, pepper, and herbs usually served on cold meat, fish, or vegetables. |
