.What is that called.

Kids when you read a recipe book and find a technique or ingredient that you don't understand or know of come there and see if we have it listed.

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

Add

To mix or stir in the ingredients listed in the instructions.

Adjust seasonings

Always taste food, before you add more salt, freshly ground black peppercorns, herbs or spices. Remember, you can add, however you can't remove too much seasoning.

À la mode

Topped with ice cream.

Al dente

Pasta cooked just firm to the bite. Tender but not mushy. Never crunchy. The pasta will still offer some resistance when being chewed.

All-purpose flour/Hard wheat and Soft wheat

All-purpose flour is usually a blend of high-gluten hard wheat and low-gluten soft wheat. Flour should not be used directly from the bag and should be "fluffed up" by stirring it with a knife just before measuring. The hardness of a wheat kernel is an indication of the protein content. Hard wheat has less starch and is preferred for bread making. Duram wheat is the hardest wheat and is milled to form semolina which is then used to make pasta. Soft wheat has a high starch content and is made into cake flour. Soft wheat flour is powdery when compared to the coarser hard wheat flour. All-purpose flour is in-between and is therefore more versatile for general baking needs.

Almond paste

A creamy mixture of ground blanched almonds mixed with sugar.

Angel Food Cake Pan

This is a pan with high sides and a centre tube which promotes the even distribution of heat through the air-leavened batter.  These pans are also known as tube pans.

Antipasto

An Italian selection of appetizers including: olives, pickles, peppers, vegetables and cold meats.

Appetizer

Bite-sized food served before a meal. Hors d'oeuvre is a more specific word for finger foods or "extra" food. They originated as small foods to stimulate the appetite.

Au gratin

Topped with crumbs or cheese and a sauce which is then browned in the oven, e.g., cauliflower au gratin.

Au jus

To cook a meat in its own natural juices. Can also be made with water, beef base and seasoning.

Au lait

Beverage served with milk, e.g., coffee au lait.

Bacteria

Bacteria causes food-borne illness and is present in many foods.  Handling foods properly will greatly reduce the risk of illness.

Bain-Marie

This is simply a hot water bath around a baking dish. The dish is set in a larger pan and water is poured around it.

Bake

Food which is cooked covered or uncovered in dry heat. Preheat oven to the desired temperature. Allow air to circulate freely around the food. Unless specified, the oven rack should be placed in the middle setting of the oven.

Baking dish

A glass or ceramic dish used for cooking in the oven.

Baking pan

A metal dish used for cooking in the oven.

Baking powder

This is the main leavening agent used for making baked goods. It does however require heat for a full reaction and to cause the cake, biscuits or muffins to rise.
 

Baking soda/Sodium bicarbonate

An alkali produces carbon dioxide when mixed with an acid and therefore rising will occur. Most recipes which use baking soda will also contain an acid ingredient such as buttermilk or molasses. Baking soda can also be used to extinguish grease fires, clean pots, deodorize refrigerators, scrub crystal flower vases, freshen drains and clean disposal units.

Baking stone

To produce bakery-style breads or restaurant-style pizza, a baking stone is essential. The stone not only absorbs moisture from the crust, it also helps distribute the heat evenly. The stones will crack if exposed to sudden changes in temperature. It is best to leave them in the oven until they have cooled completely. They may be rinsed with water but never cleaned with soap and water, as the porous material will absorb the soapy taste.

Balsamic vinegar

This distinctive vinegar comes from the area around Modena, Italy. It is made from white Trebbiano grape juice. After being aged in wooden barrels for at least 10 years, it is then bottled. It is the perfect acidity and may be used in salad dressings.

Bamboo shoots

These are the young shoots of the tropical bamboo plant in Asia. When very young they are crisp and the perfect addition to any stir-fry meal or a healthy addition to a sandwich.

Barbecue

The most current meaning is to grill meat or vegetables over charcoal or natural wood.

Baste

Spoon or use a turkey baster to drizzle drippings over cooking meats. This helps to moisten and marinade food and enhance the color and flavor. A baster/injector is a stainless tube with a rubber bulb on one end; it may also have a screw-on injector needle for deep seasoning meats and poultry. When basting with a brush, look for a high-quality brush made of natural boar bristles which will not fall out easily.

Batter

A mixture of flour, milk, eggs, sugar, and butter. This mixture varies, however all batters must be thin enough to pour.

Beat

To introduce air into a mixture by beating a batter rapidly with a wooden spoon, wire whisk or electric mixer until batter is very smooth.

Bias-sliced

To slice a vegetable crosswise at a 45 or higher angle. This technique is used in Chinese foods.

Blanch

To immerse food briefly into boiling water, then allow it to cook slightly. This method is also used to loosen the skins of tomatoes, which makes peeling much easier.

Blend

To process ingredients in an electric blender or food processor or to mix ingredients of different textures into a smooth mixture. A blender is best used for puréed soups, sauces, drinks, and salad dressings. A food processor works better with less liquid ingredients and handles chopping, grating, shredding and makes pastry dough. It kneads bread dough much more quickly than by hand. Hand mixers work well when making batters, beating egg whites and cream and may have the option of a balloon whisk.  Standing mixers have other options which include food grinding, dough hooks, a juicer, copper liners for bowls, pasta plates, shredders and mixing paddles. An egg beater is useful for blending small batches of eggs for scrambled eggs and operates with a handle and gears to spin the beaters.

Boil

To heat a liquid until bubbles rise rapidly to the surface. A rolling boil occurs when bubbles rise to the surface vigorously.

Bouquet garni

A bouquet of parsley, thyme and bay leaves tied with a string or placed in a cheesecloth bag which is removed before serving.

Braised

Meat which has been browned and cooked with a minimum amount of liquid for a long time. The lid should cover the pan tightly; this process will produce tender meat.

Bran

The outer layer of a cereal grain removed during milling.
 

Breading

To coat a piece of meat, fish or poultry with soft or dry bread crumbs.

Bread machines

When using flours other than those found in our store, you may need less flour or more water. The texture of the dough is a good indicator. If it is very dense, you can add a teaspoon or more water. If the dough fails to hold its shape, add a few teaspoons flour.

Bristle brushes

The best brushes have a handle and are made with natural fibres or nylon bristles. Use, then place or keep in dishwasher to keep sanitary in-between uses.

Broiling

To cook food on a broiler pan 2-3 inches from the radiant element in oven.

Broth/stock

The liquid which results from the simmering of meat, poultry, vegetables, or bones with seasonings, herbs and vegetables. 

Brown

To fry food on medium high to high heat in order to develop a rich color on the outside and add flavor to the dish.

Brush

To use a pastry brush to apply a thin coating over food. Look for brushes which have bristles which won't fall out.

Bundt Pan

These deep tube pans are used to bake densely textured cakes.  The sides are curvy and produce cakes with attractive patterns.

Butter, table or salted

Cream which is beaten until it becomes a solid and to which salt has been added.  Also see unsalted butter. Regular table butter is the salted version. This regular table butter is used whenever butter is listed in the ingredients. Unsalted butter is only used when it is specifically called for. Butter may be used straight from the refrigerator as it is easy to soften in the microwave.  Cold butter is often desired, especially in pastries.

Buttermilk

A cultured dairy product produced by adding special bacteria to low-fat milk to make it thick and tangy. Originally buttermilk was the liquid left after butter was churned, it did once contain small flecks of butter.

Cake

There is no substitute for a homemade cake. A cake is made from a thin batter which is usually made from flour, eggs, butter, baking powder, sugar and other liquids and flavourings. Flour gives the cake its structure, butter or oils provide tenderness, sugar helps to tenderize and sweeten, eggs give leavening as does baking powder. Other liquids and flavourings give added dimension to our favourite celebratory treat. Some of the best cakes often contain melted chocolate which makes them even more moist and appealing.

Cake pan

Usually a round pan, preferably non-stick in a variety of sizes.

The 8 and 9-inch pans are the most common. Rectangular, square, springform, tube, fluted tube and Bundt pans are common versions of the cake pan.

Calculating fat percentages

Each gram of fat contains 9 calories. Multiply the grams of fat by 9 to give you the total calories from the fat. Divide this number by the total calories and multiply this number by 100 to = the % of total calories from fat.

A good example is a food containing 2.5 grams of fat (as stated on the package or according to the individual serving size). 2 multiplied by 9 and divided by the 40 calories stated on the package must be multiplied by 100 to give you 45% total calories from fat. This is above the recommended 30%. These calculations will help you to make better food choices.

Candied

Citrus peel or fruits are candied by boiling them in sugar syrup.  Flowers are sometimes preserved by dipping in boiling syrup.

Caramelized

Sugar which is browned by melting slowly in a pan until it becomes golden brown. Watch as it burns easily. A drop will form a hard brittle ball in cold water. A candy thermometer will read between 320 and 350 . Light caramel will be between 320 and 338 . Caramel should not go past 350 . While it isn't essential, a copper pan is perfect for caramelizing and working with sugar syrups. The heat is more easily controlled; and this is important when sugar is heated to a high temperature as the sugar can burn easily.

Carve

To slice cooked meats and poultry into serving-size pieces.

Casserole

A deep round, oval, square, or rectangular oven-proof cooking vessel with a lid.

Cheese

When bacteria is added to milk it becomes coagulated. The curds and liquid whey form. The whey is drained off and the curds are pressed together. Most cheese is aged or ripened to develop flavor and cause it to lose moisture. The longer the ripening, the drier and sharper the cheese will be.

Chilli/Chiles

Chilli powder is made from ground dried chiles and spices. Fresh chiles are available seasonally, while dried chiles may be purchased and kept for use year-round. Find a chilli powder you are happy with and use it in every recipe calling for chilli powder. The heat is not specified as all tastes vary. Chilli powder is mostly found in mild, medium and hot varieties. Ground cayenne is different from chilli powder, although chilli powder contains chills. Look for chilli powder for recipes calling for this mix and look for ground cayenne for use in other dishes. The two are not interchangeable.

Chill

To cool a food in the refrigerator or freezer.

Chocolate leaves

Use leaves from unsprayed (no insecticide) lemons, oranges and roses. Rinse and dry leaves. Melt 1/4 cup chocolate with 1 teaspoon shortening in microwave, stir well. Use an artists paint brush to apply chocolate to underside of leaves. Place in refrigerator, or chill, then peel off carefully. Set on waxed paper.

Chop

Cutting food into smaller pieces on a cutting board. When the term "chopped" is used before an ingredient, chop and then measure, e.g., 1 cup chopped walnuts. When used after an ingredient, measure then chop, e.g., 1 cup walnuts, chopped.

To chop an onion, cut off both top and base. Stand onion on cut end, slice in half. Turn onion so the largest cut surface is flat on chopping board. Pull off the top outer skin. Slice the onion in 1/4-inch slices or as thin as 1/16-inch slices for finely chopped onions. Turn so slices run from left to right and slice again.
 

Chowder

A thick soup containing potatoes and fish and sometimes tomatoes, e.g., clam chowder.

Clarify

To remove solid impurities from a liquid, traditionally used on butter and soup stocks, e.g., consommé—a clarified broth.

Coagulation

The clumping of protein by heat or acid, e.g., egg white coagulates when fried.
 

Core

To remove the centre of an apple which contains seeds.

Coat

To cover the surface of a food with flour or seasoned bread crumbs before cooking.

Cocoa beans

Cocoa beans – from the tropical Theobroma Cacao tree – are the basis for chocolate. The Crillo tree produces the best quality beans. The Forastero tree produces a more bitter bean. Deriving chocolate from beans of the cacao evergreen tree was originally only known to ancient Latin Americans, but the secret soon spread to Mexico. Seed pods, growing on the trunk and main branches are harvested and opened with sharp blades to reveal creamy white cacao beans which darken, then ferment under banana leaves for up to nine days as they lay in the sun.

After a 250 to 350 hour-long roasting process, the beans are dehulled leaving small pieces called nibs. Cocoa powder results from ground roasted beans which have the cocoa butter removed. After the cocoa butter is extracted, dry cakes of cocoa are ground and sifted to make fine cocoa powder. The Dutch chemist Coenraad Van Houten added alkali to neutralize the acidity of chocolate and mellow the flavor. This is how the darker Dutch-process cocoa was created. Black cocoa is slightly more bitter and is the darkest cocoa powder available. It is best combined with a Dutch-process cocoa powder.

When manufacturers make chocolate bars, the roasted beans are crushed with sugar and vanilla to make chocolate liquor. The chocolate liquor is refined to evaporate excess moisture and acidity, then it is ground so fine that the mouth no longer perceives the beans as individual particles. After heating and cooling, chocolate is poured into moulds, cooled and wrapped to be sold as bittersweet, semisweet or unsweetened chocolate bars, depending on sugar content or lack of it. Cocoa powder is naturally 97.75% caffeine-free. A 1/2 tablespoon cocoa powder contains about .0002 ounces of caffeine. There is 10 times as much caffeine in a 6-ounce cup of coffee.

Colander

Indispensable for draining everything from pasta to salad greens, it is also perfect for collecting vegetable peels.

Compote

Fruit which has been simmered in syrup with spices.

Confection

A fancy sweet or candy served anytime, e.g., fudge, chocolate- covered cherries, chocolate truffles and wedding mints.

Cool

To place baked goods on a cooling rack until cool to the touch.

Cooling racks

The best racks have a non-stick coating and are as large as a breadboard. They should also have wires crossing in both direction to avoid food falling through.

Core

To remove the centre of a fruit containing seeds, e.g., apples can be cored with an apple corer.

Cornstarch

Fine powder milled from the endosperm of dried corn.
 

Couscous

Pellets of semolina (duram wheat/also called hard wheat) usually cooked by steaming.

Cream

To soften butter by beating at room temperature or use an instant-read thermometer to bring refrigerated butter down to at least 10 degrees before using.

Cream of tartar

This is the deposit remaining on the inside of a wine cask after the fermentation process. It is refined to produce a white powder. Cream of tartar promotes the coagulation of beaten egg whites and will also stop crystallization in sugar syrups.

Crudités

Bite-size vegetables, preferably with a divine dip. The easiest dip to make is to mix half mayonnaise and half Italian dressing. Adjust by adding more of one or the other to form a creamy dip which is delicious with peeled baby carrots, broccoli, radishes, endive and other favourite vegetable. Vegetables should be sized so they can be easily picked up and dipped into a sauce. Add grated parmesan cheese if desired.
 

Crumbs

Crackers or cookies which have been placed in a plastic bag and crushed with a rolling pin.

Crush

Use a mortar with pestle or use a garlic press for garlic.

Crystallization

When molecules in a sugar syrup join together, they form crystals. Corn syrup in pecan pie recipe prevents this process. The sugar particles are prevented from clumping together to form sugar crystals.

Cube

Food which has been cut into strips, then sliced into 1/2-inch squares.

Curdle

Separating by over-heating or adding an acid to a milk- or cream-based sauce. Happens most in dishes with eggs. Can be prevented by cooking custards in a double boiler.

Cut in

To work butter into all-purpose flour using 2 knives or a pastry cutter.

Cutting boards

Referred to as breadboards in some recipes. Buy a variety of sizes and at least one which is dishwasher safe to use with raw meat. Keep one board just for bread making and several small ones for quickly chopping an onion.  A tiny cutting board is handy for slicing lemons.
 

Cut up

Ingredients cut into smaller pieces with a knife or scissors.

Dash

About 1/16 teaspoon or less than 1/8 teaspoon.

Deep-fry

Immersion of meat, potatoes, onion, fritters or bread in hot oil.

Deglaze

To loosen pan drippings by stirring in liquid and re-heating.

Degrease

To skim fat off the surface of a stock, gravy or soup.

Dessert

Sweet treats presented after a meal, e.g., cakes, tortes, ice cream, pudding, custard, etc.

Devein

The intestinal tract in shrimp or prawn should be removed. A small knife works just as well as a special utensil. The shrimp or prawn should then be rinsed.

Diced

Ingredients which have been cut into uniform pieces about 1/4 inch on each side or for other foods at least smaller than 1/2-inch cubes.
 

Dilute

To make a liquid less strong by adding more water or other specified liquid.

Dip

To immerse a piece of food into a liquid or dry mixture like bread crumbs.

Dissolve

To make a solid, such as sugar, melt into a liquid, such as water.

Docking

Piercing holes at intervals in a pastry dough to prevent air bubbles forming while cooking.

Dollop

To drop a small portion of cream on a slice of pie, in a bowl of soup or on a serving of strawberries.
 

Dot

To scatter bits of butter over a pie before the top crust is in place. Can also mean to place an ingredient in a random fashion over the specified item.

Double boiler

A set of two special saucepans, one nested inside the other, to gently cook egg based sauces.

Dough

A mixture of flour, water and other ingredients which is firm enough to knead or to be shaped with the hands.

Dragée

Shiny silver or gold balls made with sugar. This may also refer to almonds covered in a sugar coating.

Dredge

To sprinkle meat with flour to encourage browning when frying.

Dressed

Prepared for cooking, e.g., a dressed chicken. This means the head, feet and feathers are removed along with internal organs. A dressed fish has the scales and entrails removed and is ready to cook.

Drippings

The fat and meat particles remaining in a pan after meat has been roasted or fried.

Drizzle

To randomly pour icing in a thin stream over a cake or pastry.

Drop

To allow a soft cookie dough to fall from a spoon onto a baking sheet.

Dust

To sprinkle a fine powdery layer of confectioners' sugar over baked goods, or flour on a breadboard.

Dutch oven

Originally used by the Pennsylvania Dutch in the 1700s. The cast-iron pot was hung from a special hook over a fire and used for stews and slow-cooked meats. Today a non-stick Dutch oven is available through many companies.

Éclair

The oblong French pastries filled with whipped cream or custard called pastry cream. Traditionally topped with melted chocolate.

Edible flowers

Since many flowers are grown with pesticides, it is only safe to use flowers you grow yourself or purchase from a qualified supplier. I don't recommend eating flowers even if they are edible unless they are for a salad and then usually just the petals are used for color. Some non-toxic flowers for decorating include:

Alyssum, Bachelor's Buttons, Borage (Borago officinalis),
Calendula (Calendula officinalus), Carnation (Dianthus caryophyllus cultivars), Chive (Allium schoenoprasum),
Chrysanthemums, Cornflower (Centaurea cyanus), Daisies, Dandelion, Day-Lily (Hemerocallis), Dianthus (miniature member of the carnation family), Dill (Anethum graveolens),
English Lavender Blossoms (Lavandula officinalis),
English Primroses, Fuchsias, Gardenia (Gardenia jasminoides), Hibiscus (Hibiscus Rosa-sinensis), Iceland Poppy (Pap aver nudicaul), Lemon Verbena (Aloysia triphylla), Lilacs, Marigolds, Marjoram, Mint, Nasturtium (Tropaeolum majus), Orchids, Oregano, Pansies, Passion Flower (Pass flora), Rose (Rosa Species and cultivars),
Rosemary (Rosmarinus officinalis), Safflower (Carthamus tinctorius), Scented Geraniums (Pelargonium cultivars),
Snapdragons, Society Garlic (Tulbaghia violcea), Sunflower (Helianthus annuus), Thyme, Tulips, Violas (Viola tricolour),
Violets (Viola odorata), Yucca (Yucca elephantipes),
Zucchini (curcurbita pepo cultivars), Almond, Peach,
Plum, Orange, Lemon and Mimosa blossoms. I have also eaten batter-dipped squash blossoms and lived to tell about it. Sugar flowers or gumpaste flowers are perfect for most cakes and may be ordered from our store.

Egg wash

To beat eggs and brush over breads or pastry before baking.

Eggs

When you see eggs are to be separated, usually the whites go in a deep medium bowl to be beaten to soft or stiff peaks, the yolks go into a large or small bowl to be added to the batter or beaten with the sugar. In the event where only whites or yolks are called for, the leftover white or yolk may be frozen in an ice cube tray then placed in a bag for use later in another recipe. Simply thaw and use. Check the freshness of eggs by placing the whole egg in a glass of cold water. Fresh eggs will stay at the base of glass, older eggs will float or turn sideways and stand upright.

Emulsifiers

These are agents that stabilize a fat and liquid mixture to prevent separation. Eggs act as the stabilizer/emulsifier in mayonnaise and keep oil from separating from vinegar or lemon juice.

Emulsion

A mixture of fat and water or another liquid in which the fat has been suspended and is no longer separated from the mixture.

Entertaining

Planning ahead will make all your entertaining so much easier. The more you can cook and prepare the day before, the quicker and more enjoyable your party will be. A buffet is the easiest, as everyone can serve themselves and dishes may be made the day before. For a sit-down dinner, the entire table, flower arrangements and decorations may be finished the night before and covered with a large paper tablecloth.

Remember to make more ice than you think you will need or purchase bags of ice on the day of the party. Lasagne is perfect in the winter and can be easily served with a tossed salad and garlic bread. In the summer, trays of items may be refrigerated right up until serving time.

Don't forget to have plenty of drinks in the summer and set up your coffee maker before the party so all you have to do is hit the on switch just as dinner is being served. Waiting for coffee to brew when everyone is ready for dessert is always annoying, unless you want to wait for dessert.

For a finishing touch, think of something unique to place at each place setting. A small arrangement of flowers, a specially folded napkin, a small votive candle or little chocolate truffles set in pretty candy cups make the table more festive. Seasonal parties are fun to decorate for and can be very inexpensive if you use your imagination.

Take pictures of your ideas and keep them in your photo album to remember them the next year or party. Cooking magazines are great inspiration for seasonal parties. Cooking shows also have great decorating ideas.

Espresso

Strong coffee made by forcing boiling water through ground coffee in an espresso maker. One fluid ounce of straight coffee liquid drawn from 7 grams of ground coffee. A double shot would be two ounces. Use beans which are recommended or use espresso beans which are specially blended and roasted to an almost black color.

Essence

An extract which has the essential properties of a substance in a concentrated form, usually suspended in alcohol, e.g., vanilla.

Essential oil

A strong flavour extracted from the leaves, stems or flowers of plants.

Evaporated milk

Milk which has 60 percent of the water removed. This is not a substitute for sweetened condensed milk which is much thicker with more water removed and sugar added.

Extract

An aromatic concentrated natural oil suspended in alcohol, e.g., vanilla.

Fat

Dietary fat is divided into three different types of fat, namely saturated, polyunsaturated and monounsaturated. The foods we eat contain percentages of these fats. A high-fat diet will contribute to obesity and heart disease. In order to stay healthy, limit your daily fat intake to 30% or less of the total calories. Up to one-third can be saturated fat and the remaining two-thirds should be from polyunsaturated and monounsaturated fats.

Fillet

A piece of boneless meat or fish.

Firm ball stage for candy

Drop 1/2 teaspoon boiling candy into cold water. Candy should form a firm ball which will flatten out after being removed from the water. A candy thermometer will read between 244 and 248 . Caramels and divinity are examples of this stage.

Flake

A term usually used to describe the process of separating fish with a fork. Fish is done when flakes easily with a fork.

Flavouring

An imitation of an extract, e.g., Imitation Vanilla.

Flute

To press a pastry edge with your left thumb and right thumb and index finger to form a scalloped edge. If your nails are too long, use the bent index finger of right hand and the bent index and middle fingers of left hand.

Flour

Different flours will affect the outcome of a recipe. I recommend using Gold Medal® brand all-purpose flour if it is available in your area. You may also wish to order King Arthur® all-purpose flour. Both flours should not be used straight from the bag as flour compresses when packed and shipped. It is advisable to pour the flour into a sealable container. Flour should also be "fluffed up" with a knife just before measuring. Flour may then simply be scooped up and the knife may be used to level off the flour. Try weighing flour scooped directly from the bag, and then after using the method above. You will be surprised by the weight difference.

Fold

To mix a lighter mixture such as beaten egg whites with a heavier one such as cake batter, without releasing air bubbles. This can be easily done with a large spatula. Use the spatula to cut vertically through the mixture and then slide the spatula across the base of the bowl and up the side while holding bowl at an angle. An extra-large bowl is perfect for this task.

Fondant

Icing made with sugar, water and corn syrup or glucose. The mixture is heated to 238 -240 , cooled and then kneaded.

Free

A food label stating a product is fat free, cholesterol free, sugar free or sodium free must contain no amount or only an insignificant amount of the stated items.

Free-range

Unconfined livestock, e.g., chickens which were not raised in a coop and lived a better life.

Freeze

To allow an ingredient or food to reach 0 in a freezer. The freezer is also useful for quickly cooling ingredients or freezing foods before packing in a bag or wrapping, this keeps foods separated. Label and date all foods. Leftovers are best frozen immediately, you may not decide to eat them the next day and later in the week you can heat it easily in the microwave. Leftover onions, herbs and chopped bell peppers can be frozen in little plastic containers for use on pizza or use in other recipes.

Fresh

Foods which have not been processed, frozen or cooked. Also known as uncooked foods in their natural state.

Frost

To cover a cake or cookie with icing.
 

Fruitcake blend

A mixture of candied diced lemon peel, orange peel, citron, red cherries and pineapple.

Fry

To cook food in oil or butter over medium-high heat.

Fudge

A semi-soft creamy candy often made with chocolate.

Ganache (ga-nosh)

A mixture of chocolate and warm heavy cream.

Garlic

Use a garlic press and forget about peeling each clove.

Garnish

The process of decorating and adding visual appeal to dishes of prepared food with edible foods. Lemon twists, fresh herbs, tomato roses, fruit and vegetables cut into shapes.

Gel

To allow a liquid to congeal so that it is firm enough to retain the shape of the bowl or container it is in.

Gelatin

A tasteless thickening agent derived from collagen in the connective tissue and bones of animals.

Génoise

A light sponge cake developed in Genoa, Italy and adapted by the French.

Ghee

In India, the heat of the climate causes butter made from water buffalo milk to go rancid. To solve this problem, butter is slowly melted to reveal a golden liquid below the milk solids. It is then simmered until moisture evaporates from the milk solids and they turn a light brown. Butter can be kept longer and gives a nutty flavor to dishes. Spices may also be added.

Giblets

The edible liver, heart, gizzard and neck of poultry usually found wrapped inside the chicken or turkey cavity.

Gifts

Food gifts provide immediate gratification and show you took the time not only to remember the recipient but made a special treat you knew they would love. Present your treasures in small cellophane bags, decorative boxes, decorated paper bags, or cookie tins. A food basket is always appreciated. A tower of decorated boxes containing different items will not just be a feast for the eyes.
 

Glacé

French for iced, candied or crystallized. Food with a glossy sheen coating. Cherries are often found this way for use in baking. Candied mixed fruit peels are also called a glacé fruit mix.

Glaze

To brush or coat with a savoury or sweet glossy sauce or icing.

Gluten

This is a combination of gliadin and glutenin found in flour. When flour is moistened and stirred it becomes a tough and elastic protein. It is responsible for giving foods structure, volume and texture. Strands of gluten form as dough is kneaded; and trap air and gas released by leavening agents.

Gourmet

A connoisseur of fine food and wine.

Grate

To change solid food into fine shreds by moving food carefully and deliberately over a grater. Hard cheeses are grated.

Grater

A grater should have large, medium and small holes and possibly a slot for slicing cheese.

Grease

To coat a pan with butter or fat. Butter wrappers may be saved for this purpose. A small square of waxed paper can be dipped into butter and then used to grease a pan.

Grill

To place food on a rack over direct heat. This may be an indoor grill on a stove top or an outdoor gas/charcoal grill. Clean your grill with a metal-bristle brush. Look for one with a scraper attachment. When grilling fish or vegetables, first spray grill with non-stick spray.

Grind

The process of pulverizing ingredients such as herbs and spices into even smaller particles for more even distribution in foods.

Guavas

A fruit native to Brazil, also grown in South Africa, California and Hawaii. Fresh guavas have a green skin with an beautiful peachy-pink flesh—with edible seeds inside—which softens when boiled in sugar syrup, it can then be served with a custard sauce made with custard powder. Also used in fruit salads and fruit punch in Africa.

Hard Ball stage for candy

Drop a 1/2 teaspoon boiling candy mixture into cold water. Use your fingers to form a hard ball. The ball will roll around if removed from the water. Taffy is a good example of the hard ball stage and will reach a temperature of 250 to 265 .

Hard Crack stage for candy

Drop a 1/2 teaspoon boiling candy mixture into cold water. The candy will form brittle threads in the water and remain brittle once removed from water. A candy thermometer will read from 300 to 310.

Heat

To make a food or liquid hot by placing it in oven or on the stove top in an appropriate pan. Foods may also be heated on a grill outdoors or in a microwave oven.

Herbs

Herbs come from the aromatic leaves of many plants.

Holidays

To decorate cakes for the holidays, roll out marshmallows with a little cornstarch. Then moisten the marshmallows with a little water and press them into colored sugar. Cut out desired shapes, e.g. red sugar hearts for valentines day. Use mini cookie cutters for the best results. Let the cut-outs dry 1 hour before using.
 

Hors d'oeuvre

Appetizers and portions of savoury foods served with toothpicks or eaten as finger food.

Hulling

Removing the stem and leaves from berries, e.g., strawberries.

Hydrogenation

The chemical process by which hydrogen atoms are pumped into unsaturated oils/fats to make them firmer at room temperature. Shortening and margarine are more saturated than the oils from which they are made.

Icing

Sweet coating for cakes, breads or cookies.

Ingredients

The basic elements of each recipe. The best ingredients will give superior results.

Inside out

This term is used when making rolls. Simply take the cut piece of dough, cut side up. Take both thumbs and pull over until a rounded surface develops. Pinch dough underneath and set on baking sheet. This is easier than trying to roll the perfect roll.

Invert

To turn a food upside down. Inverting gelatin means turning the bowl or mould upside down so that the set gelatin can slide onto a serving plate.

Jam

A fruit and sugar mixture cooked with pectin.

Jelly

A clear mixture of fruit juice and sugar which jells or sets to a soft yet firm texture.

Jellyroll pan

A shallow 18 x 13 x 1-inch pan with a rim. Used to make jellyroll cakes or to toast items you wouldn't trust on regular baking sheets, e.g., nuts and coconut.

Juice

The extracted natural liquid from fruits and vegetables.

Julienne

To cut food into thin match-shaped strips about 2 inches long and 1/4 inch thick. The common term used to describe the process of cutting carrots, beets and other vegetables.

Kitchen Scissors/Shears

Perfect to have on hand. Use for trimming fat off poultry, removing fat from bacon, snipping herbs, cutting flower stems, opening bags and cutting kitchen twine. A kitchen shears or poultry shears is also useful for cutting up whole chickens.

Knead

Dough shaped into a ball which is pushed with the "heels" of your right hand while holding the dough with the fingers of left hand or vice versa. Fold dough, turn and repeat. If you are short on time and have purchased a food processor, use the kneading blade and knead for one minute. Bread machines are the best shortcut―simply run on a bread dough cycle and take care of the first rise at the same time. Don't worry about over kneading dough. According to most experts―this is almost impossible to do at home.

Kosher

Prepared in accordance with strict Jewish dietary laws. Milk and meat may not be cooked in the same pans or served on the same dishes. This law came from the Hebrew prohibition of boiling an animal in its mother's milk. The life-giving milk which would have sustained it could not be used to cook the animal. Salting a chicken before cooking it is also a Kosher custom. The blood of an animal was also never to be eaten with the meat. Today a rabbi will supervise the preparation of "Kosher" foods in stores.

Lard

The best is called "leaf lard," and is made from rendered (melted and clarified) pork fat found around the pork kidneys.

Lean

Meat, poultry and seafood which are considered lean should contain less than 10 grams total fat, and containing less than 4 grams saturated fat.  This meat should also contains less than 95% cholesterol per 3.5 ounce serving. Extra lean meats contains less than 5 grams total fat and less than 2 grams saturated fat.

Leavening agents

Yeast and baking powder help to "leaven" or raise the bread.

Leavening may have been discovered when ale instead of water was used to make bread dough. The spores of yeast then grew and a lighter bread resulted. The sourdough starter evolved from using a piece of dough from the previous day's batch. It was added to the new bread dough.

Leftover ingredients

Most recipes will call for a certain size container or package where possible. When using green bell peppers and only a half is called for, you may want to chop the leftover half and place in a small container in the freezer. This is also a good idea for leftover onions. Soon you will have enough and won't have to chop a whole onion. An egg white or egg yolk which is left out of a recipe may also be frozen in ice cube trays (wash in dishwasher before using again for ice cubes).

Lecithin

A product to help prevent white specks from forming in chocolate.

Light or Lite

A product claiming it is light is a nutritionally altered product containing one-third less calories or half the fat of the original food. The food's sodium content may also be cut by 50% or more.

Line

To line a baking dish with baking parchment you should set the baking pan on the parchment and draw a line around the base. Cut out the shape and place inside the greased pan. It may also refer to lining a pan with aluminium foil when preparing a pan for roasting meats.

Loaf pan

The essential pan for bread making. Standard size is
8 1/2 x 4 1/2 x 2 1/2-inch.

Low

A product stating that it contains low fat, low cholesterol, low sodium and low calories must contain small amounts of the same items.

Marble

To swirl two different colors of batter, usually chocolate and vanilla with a knife. The batters will blend slightly but should look separate.

Marinate

To soak food in a seasoned liquid to tenderize and add flavour.
To prevent wasting plastic bags, use a 13 x 9 x 2-inch glass baking dish to marinate meats.

Margarine

If you wish to substitute margarine for butter, do so at your own risk. Margarines vary in fat content and this makes it tricky. Look for one containing 60% - 80% vegetable oil or fats.

Marzipan

Ground blanched almonds, sugar and egg whites. Make your own marzipan by mixing a quarter of a pound almond paste with one cup sugar and two tablespoons light corn syrup. Mix until smooth. Used to decorate cakes and to make candies or can be shaped into miniature fruits and vegetables, painted with food coloring to resemble the real thing.

Mashed

A common term used to describe the process of crushing potatoes with a potato masher.

Measuring brown sugar

Brown sugar should be lightly packed into the measuring cup, unlike many recipes which call for firmly packed sugar.

Measuring dry ingredients

Stainless steel or plastic measuring cups and measuring spoons are a must for dry ingredients. When using measuring spoons, remember to never measure the ingredients over the mixing bowl or pan in case the spoon overflows. Measure dry ingredients and then use the straight side of a dinner knife or kitchen knife to level off the surface.

Measuring flour

All recipes use the "dip and sweep" method as it is quicker than spooning flour into the cup. When measuring flour into a measuring cup the "dip and sweep" method is only accurate as long as you make sure flour is "fluffed up." This is easily done by using a knife to stir flour around until it is aerated, dip cup, then simply sweep off the top with a knife. When purchasing flour, I always dump the bag into a more usable plastic container. Flour tends to get packed down in shipping and this helps to fluff up the flour.

Measuring liquid ingredients

Use glass liquid measuring cups or fill stainless or plastic measuring cups to the brim. When liquids are under two cups it is often easier to use stainless or plastic measuring cups instead of trying to read the measurement in a larger glass container. Water and other similar ingredients weight the same in grams as they do in mls.  For example 200 mls of water would weigh 200 grams.

Measuring spices

When measuring spices, use special spice spoons which are thinner and can easily fit into the spice bottle. Fill the spoon and shake in the bottle to even out the surface. You can be a little more liberal with herbs.

Melon baller

A tool resembling a tiny ice cream scoop. Perfect for scooping perfect balls of cantaloupe or watermelon. Look for a tool with two different size scoops.
 

Melt

To turn solid food into a semi-liquid by applying low heat. This is a term used often in connection with butter and chocolate.

Meringue

Egg whites beaten until stiff and then sweetened with sugar. Baked to form a crunchy sweet topping for pies or used to make crisp meringues which can served with cream.

Mesclun

A mixture of delicate young salad greens. The mixture is colorful and can be added to your own salad mixture to add variety and flavor.

Microwave oven

I don't recommend a microwave oven for cooking meats but it is helpful when defrosting them. Foods may be kept in the freezer and brought to room temperate when needed, e.g., butter. A temperature probe which can be inserted into foods or liquids to bring them to exact temperatures is very helpful. This feature is excellent for bringing water to a boil or to an exact temperature for bread making or to bring frozen butter to room temperature for making butter cream icings.

Middle celery/heart celery

The part of celery literally in the middle of the bunch. This is the tender celery with some light green leaves which are also a delicious addition to soups. A stalk may also be called a rib. Technically the celery ribs are attached to the stalk. The whole celery plant is then called a bunch of celery.
 

Milk

Fat-free milk is used in most recipes. When substituting whole milk or skim milk be aware of the consistency of the recipe. It is advisable to add more whole milk than fat-free milk. Fat-free milk is also used in many recipes in place of water. Use a substitution at your own risk as fat-free milk does not have the fat contained in whole milk. This changes the recipe slightly.

Minced

To chop foods as finely as possible. This is often used to describe chopped parsley, or garlic when a crushed paste is not desired.

Mix

Stir with a spoon or fork so that the ingredients are evenly distributed.

Mixing bowls

A set of glass and stainless steel bowls are the most useful. Purchase deep and extra large bowls for many uses.

Mocha

Coffee and chocolate. Either strong-brewed coffee or instant coffee granules are mixed into a chocolate mixture, e.g., chocolate cake batter.

Moisten

To add enough liquid to a dry ingredient to make it damp.

Monounsaturated fats

Olive and canola oils are excellent and have been shown to decrease cholesterol levels in the blood. These fats can be solid or liquid. Olive oil tends to become more solid when refrigerated.

Mortar and pestle

The perfect set to grind fresh or dried herbs. The pestle resembles a mini-baseball bat which is pressed into the bowl which may have a textured base to make grinding easier. Marble is my preference. These come in a variety of sizes, a medium size is handy to have sitting on the counter for spices.

Mulled

A slowly heated and spiced apple cider or red wine.

Nonpareils

Tiny multicoloured sugar pellets used to decorate cakes.

Non-stick

This term is used to describe pans or bake ware which have been coated with a interior surface which allows food to release easily and speeds up cleaning. Not all surfaces are durable.

Olive oil

After harvesting, olives are cold pressed to produce olive oil. Extra virgin olive oil is the best you can buy.

Overnight

This term is used for those who prepare food during the day and use the night to let foods marinate, etc. If you are on a different time schedule, use 12 hours as a guide where logical.

Pan-broil

To cook uncovered over high heat in an ungreased pan.

Pan-dressed

The term given to fish which has the scales, gills and viscera removed. The fins and tail should be trimmed with a scissors.
 

To scale your own fish, place fish on newspaper next to the sink. Hold the fish by the tail, using a little salt to keep a firm grip. Scrape the scales with the back of a knife. Rinse and repeat on the other side. To skin: place skin side down on clean paper and use a sharp knife to separate flesh from skin while holding tail tightly.

Pan-fry

To cook uncovered over high heat in a small amount of fat.

Parboil

To partially cook a vegetable or food in boiling water. This is often done to fresh vegetables just before freezing to help maintain a bright color. If freezing, plunge the blanched vegetables in an ice-water bathe to stop the cooking process; drain and freeze.

Parchment paper

A paper which is grease and heat resistant. It is used to line baking pans and wrap foods. It can also be made into a disposable pastry bag.

Pare

To remove the outermost skin of a fruit or vegetable, also know as peeling a fruit or vegetable.

Parties

When you plan a party, begin with a list. You will get ideas weeks or days before, so write them down. Send out invitations early so you have time to plan efficiently. It is better to have too much food than too little, everyone will enjoy taking an extra plate home to snack on later. Stock up on ice or delegate the job of bringing a large bag. An ice chest is perfect for storing beverages for a picnic or barbecue. Try to provide vegetarian and meat choices. Flowers are a must at parties and help to brighten a buffet table. Serve the food at various levels for eye appeal.

Pastry

Sweet treats served after dinner, for breakfast or at tea time, e.g., pies, tarts, cream puffs and Danish pastries.

Pastry bag

A cone-shaped bag with a pointed end. May be fitted with a pastry tip which is held by a coupler. Tips are sold individually or in sets.

Pastry brush

The most useful brush resembles a paint brush and has bristles which are firmly attached so they do not fall out while using. Natural bristles work well for brushing melted butter over pastry. Pastry brushes should be washed well after each use. Dipping them in boiling water after washing is also a good idea after use with meats and eggs and it helps to remove soap residues.

Pectin

A natural gelatin-like substance prepared from apples or citrus fruits, used in jelly making.

Peel

To remove the skin from fruits or vegetables. Can also refer to citrus peel or the rind of the citrus fruit. Citrus peel is the same as zest, however zest contains none of the white pith.

Pepper

Place mills in their own small bowl to catch the leftover milled pepper, useful when a "pinch" of pepper is needed.

Pie plate

Usually a standard 9-inch plate. Glass is highly recommended as it will give an even crisp crust. The deep-dish pie plate is also highly recommended to prevent spills. If you have trouble getting the pie crust into the pie plate, either roll the pastry halfway around your rolling pin, or use a plastic pastry sheet and turn it upside down over pie plate.

Pinch

The amount of a dry ingredient you can hold between tips of the thumb and index finger. Usually 1/16 teaspoon. To obtain this amount, simply add spice/herb onto food in one or two shakes from a regular spice bottle with a perforated inner lid.

Piping

The best piping bags have a plastic lining and have an apparatus which allows you to change the nozzles or tips without changing bags. To pipe: hold the top of the bag over your hand to form a collar or stand the bag in a tall glass with the nozzle pointing down. Spoon the mixture, icing, filling, etc., into the bag until it is no more than 2/3 full. Twist the top of the bag down and remove any air bubbles. Hold the twisted end in one hand and use the other hand to guide the nozzle. Squeeze the top of the bag with the first hand. The pressure should be even and constant. When you have completed the piping, stop applying pressure and press down slightly and then quickly lift the nozzle. Hold vertically for meringues and at an angle for éclairs. Plastic squeeze bottles and strong plastic bags also work well as piping bags.

Pit

The stone of apricots, peaches, avocados and cherries. This word is often used to describe the removal of the stone, e.g., to pit the cherries.

Poach

To cook gently in a hot liquid just below boiling point.

Polyunsaturated fats

These fats will actually help to lower blood cholesterol levels. Polyunsaturated fats are generally found at room temperature and include fats such as sunflower oil and corn oil.

Potato masher

A utensil with a grid pattern which is pressed into potatoes and other vegetables after they are cooked. They can then be fluffed with a hand beater or wooden spoon.

Pound

Use a meat mallet to pound chicken or beef to tenderize tough meats or to create a uniform size.  

Preheat

The process of turning on oven so that it will be at the recommended temperature to cook a food by the time the food has been prepared. This is especially important when baking cakes or roasting meats.

Process

To preserve food in canning bottles or to prepare food in a food processor.

Proof

To allow a yeast dough to rise. Also refers to the process of dissolving yeast in warm water (110 ) with sugar to see if it is alive and bubbling. A proofing box is a warm place for dough to rise. This may be obtained in an oven which has been turned on to 200 and turned off when heat is felt on hand from open oven.

Punch down