Cooking Vocabulary Glossary (U-V-W-Z)

UUnivalve A mollusk with a single shell,such as abalone.Unsaturated Fat A fat that is normally liquid at room temperature.VVariety Meats Various organs,glands,and other meats that don’t form a part of the dressed carcass.Vegan Referring to a vegetarian diet that omits all animal...

Read More

Cooking Vocabulary Glossary (Q-R-S-T)

Q Quail A small game bird, now domestically raised, usually weighing 6 ounces (175 g) or less. Quatre épices A spice mixture commonly used to season sausages and forcemeats;French for “four spices.” Quiche A savory tart or pie consisting of a custard baked in a pastry shell. Quick...

Read More

Cooking Vocabulary Glossary (M-N-O-P)

MMacaroni Noodle product made of flour and water and dried.Macchiato (mah kee ah toe) Espresso topped with a little frothed milk.Mache A small, tender leafy green with a delicate taste.Magret The boneless breast of the moulard duck.Matre d’Hotel Butter (may truh doh tell)...

Read More

Cooking Vocabulary Glossary (I-J-k-L))

I Induction Cooktop A type of cooktop that works by using magneticenergy to make pots hot without getting hot itself.Infection Disease,including much food-borne disease,caused by bacteria in the body.Intoxication Disease caused by poisons that bacteria produce while they are growing in food.JJardinière (zhar...

Read More

Cooking Vocabulary Glossary (E-F-G-H)

EElastin A type of connective tissue in meats that does not dissolve when cooked.Emincer (em an say) To cut into very thin slices.Empty Calorie Food A food that supplies few nutrients per calorie.Emulsified Grind Referring to sausages made by processing the meatand fat to a purée,usually...

Read More

Cooking Vocabulary Glossary (A-B-C-D)

A Aboyeur (ah bwah yer) Kitchen worker who accepts and transmits orders from waiters, calls for orders to be finished,inspects finished dishes,and passes them to the dining room staff. Adductor Muscle The muscle with which a mollusk closes its shell.In the case of American and Canadian...

Read More