** COOKING DEFINITIONS FOR MEAT OR SEAFOOD
Ceviche is a seafood dish prepared by marinating seafood in citrus juice.
Sometimes garlic and spices are added. The acid in the citrus juice "cooks"
the fish or shellfish. It is usually served at room temperature.
Caponata -- A Sicilian dish, also, known as caponataestiva or caponata
di pesce. It is a cooked, seafood salad which would be an appetizing addition
to an antipasto platter. You can also serve it on a lettuce leaf bed garnished
with a lemon wedge and some black olives or simply in an earthenware bowl
with a crusty loaf of Italian bread alongside.
Although the historical language of Alsace is Alsatian, a regional
German language, today most Alsatians speak French, the official language
of France.
Scallopini is Italian for meat flattened by pounding, usually dredged in
flour or breadcrumbs and sauteed quickly.
Souvlakia (soov-lah-kee) - little skewer, one of the quintessential
dishes in Greek street food cuisine, which consists of skewed grilled meat,
can be served with pita bread, tomatoes, onions and tzatziki.
Cevapcici is western Balkan dish of grilled minced meat, served on a
plate or in a flat bread, often with chopped onions, sour cream, kajmak
(like cottage cheese), and ajvar (relish made with red bell peppers,
eggplant, garlic and chili pepper).
Four or five squirrels will feed five or six people.
Ceviche is a seafood dish prepared by marinating seafood in citrus juice.
Sometimes garlic and spices are added. The acid in the citrus juice "cooks"
the fish or shellfish. It is usually served at room temperature.
Caponata -- A Sicilian dish, also, known as caponataestiva or caponata
di pesce. It is a cooked, seafood salad which would be an appetizing addition
to an antipasto platter. You can also serve it on a lettuce leaf bed garnished
with a lemon wedge and some black olives or simply in an earthenware bowl
with a crusty loaf of Italian bread alongside.
Although the historical language of Alsace is Alsatian, a regional
German language, today most Alsatians speak French, the official language
of France.
Scallopini is Italian for meat flattened by pounding, usually dredged in
flour or breadcrumbs and sauteed quickly.
Souvlakia (soov-lah-kee) - little skewer, one of the quintessential
dishes in Greek street food cuisine, which consists of skewed grilled meat,
can be served with pita bread, tomatoes, onions and tzatziki.
Cevapcici is western Balkan dish of grilled minced meat, served on a
plate or in a flat bread, often with chopped onions, sour cream, kajmak
(like cottage cheese), and ajvar (relish made with red bell peppers,
eggplant, garlic and chili pepper).
Four or five squirrels will feed five or six people.
Demi-Glace -- Based on a brown veal stock, a demi-glace should have the
flavor of roasted veal. In color, it will be a deep brown color, translucent and
highly glossy. The flavor will be full, and rich with a pleasant roasted or
caramel aroma.
Velouté -- As a velouté is based on veal, chicken or fish stock, it’s flavor will
reflect the stock used in its preparation. It is pale in color, almost ivory,
translucent with a definite sheen. Made with a roux, a slight hint of
nuttiness may be detected, but will have the aroma of it’s base stock.
Béchamel -- Originally béchamel called for an amount of lean veal, however,
Béchamel -- Originally béchamel called for an amount of lean veal, however,
modern practice rarely includes it. A white sauce made by thickening milk with
a white roux and simmering with aromatics, a béchamel will have a creamy
flavor, reflecting its base liquid of milk. It is the color of heavy cream, slightly
off-white, opaque with a definite sheen and has the aroma of cream with a
slight nuttiness.
Horseradish Sauce -- A mayonnaise- or cream-based sauce with added
horseradish (or other heat sources), spices and other ingredients which may
include sugar, salt, garlic and onion.
Dehydrated Horseradish -- A dry powder derived from horseradish root.
Hot Sauce -- A mixture of hot pepper, vinegar and salt - "eye watering" hot.
Picante Sauce and Salsa -- A group of traditionally spicy sauces that may
Dehydrated Horseradish -- A dry powder derived from horseradish root.
Hot Sauce -- A mixture of hot pepper, vinegar and salt - "eye watering" hot.
Picante Sauce and Salsa -- A group of traditionally spicy sauces that may
consist of tomatoes, peppers, onions, salt, sugar, garlic and herbs and spices
such as oregano, cilantro and basil. While there is no standard of identity for
these products, the generally accepted view is that picantes are thinner with
fewer particulates than salsas. Salsas will normally be composed of large
pieces in a thicker base.
Taco Sauce -- An easily pourable tomato sauce flavored by hot red chili
Taco Sauce -- An easily pourable tomato sauce flavored by hot red chili
peppers, green pepper, onion, vinegar, salt, and garlic. Can range from "mild"
to "hot" varieties.
Steak Sauce -- A thick, slightly sweet-tasting tomato sauce, or often with the
Steak Sauce -- A thick, slightly sweet-tasting tomato sauce, or often with the
distinctive flavor of fruit such as raisin and/or orange, plus herbs and such
spices as garlic and onions.
Soy Sauce -- A soybean and wheat protein extract combined with water and
Soy Sauce -- A soybean and wheat protein extract combined with water and
salt. May be processed by fermentation or chemical hydrolysis.
Worcestershire -- A thin, spicy dark brown sauce which may include cider
Worcestershire -- A thin, spicy dark brown sauce which may include cider
vinegar, malt vinegar, anchovies, onions, soy sauce, molasses and other
ingredients resulting in a slightly sweeter taste than soy sauce.
Tartar Sauce -- A mayonnaise or salad dressing-based sauce with added pickle
Tartar Sauce -- A mayonnaise or salad dressing-based sauce with added pickle
relish and possibly chopped capers.
Dijon-Style Mustard -- A smooth blend including brown mustard seed, vinegar
Dijon-Style Mustard -- A smooth blend including brown mustard seed, vinegar
and other acidulates, water, white wine, and seasonings such as salt and
tarragon. Characteristic of Dijon-style mustard is a smooth appearance
resulting from the removal of the mustard bran by passing the product
through a screening device, and a pungent flavor from the brown seed.
Hot Mustard -- Sharp-flavored mustard seeds (brown or oriental) are added to
vinegar, water and other seasonings such as allspice, tarragon or shallots.
Chinese, English and some German varieties fall into this category with tastes
ranging from sharply pungent to very hot.
Yellow Mustard (Prepared mustard) -- A smooth paste of yellow mustard seed,
Yellow Mustard (Prepared mustard) -- A smooth paste of yellow mustard seed,
(mildest of all mustard varieties) vinegar, water, tumeric, and seasonings such
as salt, clove and coriander.
Coarse-Ground Mustard (Country style, brown, old fashioned) -- A blend,
Coarse-Ground Mustard (Country style, brown, old fashioned) -- A blend,
including brown mustard seed, that is coarsely ground, vinegar, water, salt
and a variety of spices and flavorings. Characteristic of coarse ground
mustard is the presence of highly visible specks of mustard bran and a
pungent flavor from the brown seed.
Spicy Brown-Style Mustard (Spicy brown, German-style, Dusseldorf-style) --
A blend including brown mustard seed that is finely ground, vinegar, water,
Spicy Brown-Style Mustard (Spicy brown, German-style, Dusseldorf-style) --
A blend including brown mustard seed that is finely ground, vinegar, water,
salt and a variety of spices and flavorings. Characteristic of spicy brown
mustard is a uniform brown color, with or without visible specks of mustard
bran, and a pungent flavor from the brown seed.
Barbecue Sauce -- A thick tomato-based sauce containing a variety of spices
Barbecue Sauce -- A thick tomato-based sauce containing a variety of spices
and flavorings. Can be "hot", smoky or sweet.
Ketchup -- Catsup, ketchup, or catchup is a thick tomato-based sauce with
Ketchup -- Catsup, ketchup, or catchup is a thick tomato-based sauce with
the addition of salt, sugar, vinegar and spices.
Cocktail Sauce -- A sauce similar to ketchup. Less sweetener is used and
Cocktail Sauce -- A sauce similar to ketchup. Less sweetener is used and
more pepper spices are added in the form of fresh red peppers, crushed and
ground sweet peppers, paprika or cayenne. Horseradish and/or chili sauce
may also be part of the formula.
Horseradish (Prepared) -- The basic formula is ground and/or disintegrated
Horseradish (Prepared) -- The basic formula is ground and/or disintegrated
horseradish root mixed with distilled vinegar to stabilize the "heat". Spices
and other ingredients such as salt, sugar, cream or vegetable oil may then
be added to this mixture. A number of horseradish products are available
including cream-style prepared horseradish, horseradish sauce and beet
horseradish. Horseradish is also used as an ingredient in cocktail sauce,
specialty mustards, and many other products.
** COOKING DEFINITIONS FOR VEGETABLES
Ratatouille is a vegetable stew of Provence, France, typically consisting
of eggplant, zucchini, onions, green peppers, tomatoes, and garlic, served hot
or cold.
** DEFINITIONS OF SOME SAUCES
Bolognese (boh-luh-neez) sauce is an Italian meat-based sauce for
pasta which originates in Bologna, a city in northern Italy. A true Bolognese
sauce includes a small amount of tomatoes or tomato paste in a rich sauce
with meat and other ingredients. It tends to be served on thick pasta, as
large pasta shapes hold meat much better than finer pastas, such as
capellini. Variations on the sauce outside of Italy often include much more
tomato and vegetable ingredients, which change the flavor profile
considerably.
Tomato -- The tomato sauce is slightly coarser than any other of the grand
Tomato -- The tomato sauce is slightly coarser than any other of the grand
sauces because of the degree of texture that remains even after pureeing
and straining tomatoes. The sauce will have a deep, rich tomato flavor, with
no trace of bitterness or acidity, yet not overly sweet. There will be hints of
supporting flavors from the stock and aromatics. Tomato sauce will have a
clear tomato smell with no sour, acid, bitter or overly sweet (caramel) aromas.
Demi-glace, velouté, béchamel, tomato, and hollandaise -– were once
referred to as the mother sauces, to indicate that from these basic sauces
many others were created. Although they may not be relied upon as heavily
as in years past, the grand sauces are still important in a contemporary
kitchen.
Hollandaise -- A hollandaise is predominantly the flavor of butter, with egg
Hollandaise -- A hollandaise is predominantly the flavor of butter, with egg
yolks contributing a great deal of flavor as well. Reduction ingredients, i.e.
vinegar and peppercorns, give the sauce a balanced taste, as do the lemon
juice and any additional seasonings. It will be a pale lemon color, opaque,
but with a luster not appearing oily. The basic sauce and its variations
should have a buttery-smooth texture, almost frothy, and an aroma of good
butter.
Reference: The New Professional Chef (5th Edition) by The Culinary Institute
of America
** DEFINITIONS OF SALAD DRESSINGS
Mayonnaise -- A smooth, creamy, semi-solid emulsified dressing consisting of
vegetable oil (65%) and eggs, acidified with vinegar or lemon juice and
delicately spiced. No other emulsifiers are allowed in this product. Often used
as a base for other dressings.
Salad Dressing, (Mayonnaise-type) -- Much like mayonnaise in appearance,
but with a cooked base. Salad dressing contains a minimum of 30%
vegetable oil, 4% egg yolk ingredient, vinegar or lemon juice, and spices.
The taste is more piquant than mayonnaise and also is often used as a base
for other salad dressings.
Blue Cheese/Roquefort -- Blue and/or Roquefort cheese is added in crumbles,
Blue Cheese/Roquefort -- Blue and/or Roquefort cheese is added in crumbles,
chunks or granulated form to a creamy base. Other optional ingredients may
include Worcestershire sauce, spices, sweeteners, vinegar, salt and pepper,
resulting in a sharp, pungent salad dressing with a rich thick consistency.
Buttermilk -- A creamy, mildly seasoned salad dressing with a buttermilk base.
Buttermilk -- A creamy, mildly seasoned salad dressing with a buttermilk base.
It has a smooth, thick consistency and is often the basis for "house salad
dressings". Many varieties are available, such as bacon, chive, onion, etc.
Occasionally sour cream is added.
Caesar -- Oil and vinegar seasoned with Romano cheese and garlic, often with
Caesar -- Oil and vinegar seasoned with Romano cheese and garlic, often with
the added distinctive flavoring of anchovy.
Cole Slaw -- Sweeteners and mild spices give this creamy, pourable salad
Cole Slaw -- Sweeteners and mild spices give this creamy, pourable salad
dressing a "sweet/tart" taste. This salad dressing absorbs excess moisture
from slaw without thinning.
Creamy Cucumber -- A smooth, creamy combination of oil, vinegar, and sour
Creamy Cucumber -- A smooth, creamy combination of oil, vinegar, and sour
cream flavored with cucumber juice, onion, and black pepper.
French (Separating) -- Tangy, zesty and spicy, flavored by tomato and/or
French (Separating) -- Tangy, zesty and spicy, flavored by tomato and/or
paprika products added to oil (35% minimum) and vinegar.
French (Non-separating) -- The creamy French differs from the separating
French (Non-separating) -- The creamy French differs from the separating
French primarily in its thicker consistency and slightly sweeter taste.
Green Goddess -- A thick, creamy pourable salad dressing flavored with
Green Goddess -- A thick, creamy pourable salad dressing flavored with
anchovy and herbs such as tarragon, garlic and chives.
Italian (Separating) -- Red pepper, garlic and other optional ingredients
Italian (Separating) -- Red pepper, garlic and other optional ingredients
usually associated with Italian dishes (such as oregano, Parmesan cheese,
etc.) are added to vinegar and oil, resulting in a zesty, tangy flavor with an
easily pourable consistency.
Italian (Non-separating) -- Creamy Italian utilizes the same flavoring as the
Italian (Non-separating) -- Creamy Italian utilizes the same flavoring as the
separating Italian but is of thicker consistency.
Oil and Vinegar -- Contains the "natural" flavors of vegetable oil and a mellow
Oil and Vinegar -- Contains the "natural" flavors of vegetable oil and a mellow
vinegar. Subtly seasoned with herbs.
Red Wine Vinegar and Oil -- Has the full-bodied flavor of red wine vinegar
Red Wine Vinegar and Oil -- Has the full-bodied flavor of red wine vinegar
combined with oil and herb seasonings.
Russian -- Thick, but pourable consistency derived from a combination of
Russian -- Thick, but pourable consistency derived from a combination of
vinegar, oil, and tomato with optional flavorings such as honey, steak sauce
or chili sauce, for a heavy, sweet-tasting salad dressing.
Thousand Island -- Pickle relish and other optional flavorings such as
Thousand Island -- Pickle relish and other optional flavorings such as
pimiento, paprika, chopped egg, onion, garlic, tomato products or chili sauce
are added to a creamy base. Thousand Island salad dressing is thick and
sweet-tasting, as opposed to tart and spicy.
Reduced Calorie Salad Dressings -- Come in many of the flavors and types
Reduced Calorie Salad Dressings -- Come in many of the flavors and types
listed above but contain at least one third less calories than their unaltered
counterparts. Low calorie products contain no more than 40 calories per
reference amount (2 Tablespoons). Reduced calorie foods contain 25%
fewer calories than regular salad dressings per serving.
Dry Mixes -- Also come in many flavors and are prepared by mixing with
Dry Mixes -- Also come in many flavors and are prepared by mixing with
vegetable oil, mayonnaise, sour cream, buttermilk or other base ingredients,
as the package directs. Are also useful as seasonings in dips, casseroles, etc.
** DEFINITIONS OF SALADS
Bound Salad --
Like the name suggests, these types of salads are bound to stay together.
These salads are made of simple bases, but the dressing used is thick and
binding. Mostly, thick sauces like mayonnaise are used as the dressing. If a
portion of a bound salad is served on plate, it will not change its shape or
décor. Bound salads can always be prepared and stored for later, which
makes them perfect for picnics and barbecues.
Dessert Salads --
They are sweet salads that serve as desserts. Dessert salads are
considered as salads not by constituents they contain, but by the way of
presentation. Such salads mostly employ jellies, whipped creams, wafers
and some fruits as their major ingredients.
Dinner Salads --
These are vegetarian and contain chicken pieces and seafood such as
** DEFINITIONS OF SALADS
Bound Salad --
Like the name suggests, these types of salads are bound to stay together.
These salads are made of simple bases, but the dressing used is thick and
binding. Mostly, thick sauces like mayonnaise are used as the dressing. If a
portion of a bound salad is served on plate, it will not change its shape or
décor. Bound salads can always be prepared and stored for later, which
makes them perfect for picnics and barbecues.
Dessert Salads --
They are sweet salads that serve as desserts. Dessert salads are
considered as salads not by constituents they contain, but by the way of
presentation. Such salads mostly employ jellies, whipped creams, wafers
and some fruits as their major ingredients.
Dinner Salads --
These are vegetarian and contain chicken pieces and seafood such as
shrimps or prawns. Fish steak such as tuna or salmon can be utilized too.
Sliced pieces of meat can again be used to dress the salad or be used as
toppings. They are considered as main courses and are heavy intake.
Examples for this type of salad are Caesar’s Salad and Greek Salad.
Fruit Salads --
These are pretty common delicacies which involve fruits instead of
vegetables. Fruit salads are very sweet in taste and can be made from
fresh or canned fruit. The fruit contained in fruit salads is in larger pieces
than in fruit cocktails. However, the recipe for the two is mostly similar.
Some fruit salads are dressed with ice creams or syrups.
Garden Salads --
Also known as green salads or tossed salads, these are mostly for the
vegan taste buds, but there are exceptions. The name comes from the fact
that the salad appears to be completely green, as majority of ingredients
used are leafy veggies. The salad can be divided into two parts - the base
and dressing. The base can be any leafy vegetables, such as lettuce or
cabbage, while the dressing can be of any type. The common dressing
types are ranch dressing, honey mustard, Italian dressing, Thousand Island
dressing, French dressing, or blue cheese dressing. These salads are very
low in carbohydrate content and are known as perfect diet foods. They can
be either tossed or pre-arranged in specific shapes.
Vegetable Salads --
The difference between vegetable salads and garden salads is that the
former utilizes all kinds of vegetables, not just the green ones. vegetable
salads don’t necessarily appear green. Common vegetables involve carrots,
cucumbers, onions, tomatoes and radishes. Moreover, lot of external
ingredients, such as mashed potatoes, pasta, olives, eggs, cheese, meat or
even shrimps, can be added to the salad. However, this type of salad is
largely vegan and thus the name. Vegetable salads are also mostly used for
starters.
Fruit Salads --
These are pretty common delicacies which involve fruits instead of
vegetables. Fruit salads are very sweet in taste and can be made from
fresh or canned fruit. The fruit contained in fruit salads is in larger pieces
than in fruit cocktails. However, the recipe for the two is mostly similar.
Some fruit salads are dressed with ice creams or syrups.
Garden Salads --
Also known as green salads or tossed salads, these are mostly for the
vegan taste buds, but there are exceptions. The name comes from the fact
that the salad appears to be completely green, as majority of ingredients
used are leafy veggies. The salad can be divided into two parts - the base
and dressing. The base can be any leafy vegetables, such as lettuce or
cabbage, while the dressing can be of any type. The common dressing
types are ranch dressing, honey mustard, Italian dressing, Thousand Island
dressing, French dressing, or blue cheese dressing. These salads are very
low in carbohydrate content and are known as perfect diet foods. They can
be either tossed or pre-arranged in specific shapes.
Vegetable Salads --
The difference between vegetable salads and garden salads is that the
former utilizes all kinds of vegetables, not just the green ones. vegetable
salads don’t necessarily appear green. Common vegetables involve carrots,
cucumbers, onions, tomatoes and radishes. Moreover, lot of external
ingredients, such as mashed potatoes, pasta, olives, eggs, cheese, meat or
even shrimps, can be added to the salad. However, this type of salad is
largely vegan and thus the name. Vegetable salads are also mostly used for
starters.
** COOKING DEFINITIONS FOR FRUIT, GRAIN, DAIRY
A flan is an upscale, classy custard and more. It is an elegant, rich dessert
that can be adapted to almost any occasion. They are not simple to make.
A quiche is unsweetened custard-like pie with savory filling.
What is the difference between a pie, a tart and a quiche?
A pie is sweet, a tart is sweet but not as thick as a pie.
What is the difference between a pie, a tart and a quiche?
A pie is sweet, a tart is sweet but not as thick as a pie.
Pancit is the word for noodles in Filipino cuisine.
Blintz is Ukrainian for thin crepe-like pancake folded around a filling.
This is a classic Ashkenazic Jewish food that probably originated in Poland.
Berliner Kranser - buttery Norwegian wreath-shaped Christmas cookies.
En Croute - French, means in pastry shell.
Pate Brisee - French, short dough, a very light, flaky pastry dough.
This is a classic Ashkenazic Jewish food that probably originated in Poland.
Berliner Kranser - buttery Norwegian wreath-shaped Christmas cookies.
En Croute - French, means in pastry shell.
Pate Brisee - French, short dough, a very light, flaky pastry dough.