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Your Click & Glance Cooking Terminology/Reference Guide 1st Edition

Terminology / Dictionary / Thesaurus Cooking and Ingredient Terminology, Wine and Cheese Terminology.

"Easy To Understand" Terminology Explanations for all your cooking needs.

Conversion Charts Weights, Measures, Volumes, Temperatures + Helpful Conversions

"Easy To Follow" conversions for all your cooking needs.

For ease of navigation Use the PDF Bookmarks on the Left. The titles in the Contents below are also clickable links.

For more quality E-books, Software and More at Wholesale Prices.....Click Here Now!!! Contents TERMINOLOGY / DICTIONARY / THESAURUS ...... 1 COOKING AND INGREDIENT TERMINOLOGY, WINE AND CHEESE TERMINOLOGY...... 1 "EASY TO UNDERSTAND" TERMINOLOGY EXPLANATIONS FOR ALL YOUR COOKING NEEDS...... 1 "EASY TO FOLLOW" CONVERSIONS FOR ALL YOUR COOKING NEEDS...... 1 FOR EASE OF NAVIGATION USE THE PDF BOOKMARKS ON THE LEFT. THE TITLES IN THE CONTENTS BELOW ARE ALSO CLICKABLE LINKS...... 1 FOR MORE QUALITY E-BOOKS, SOFTWARE AND MORE AT WHOLESALE PRICES.....CLICK HERE NOW!!! ...... 1 CONTENTS ...... 2 COOKING & INGREDIENT TERMS – ...... 4

COOKING & INGREDIENT TERMS – A ...... 4 COOKING & INGREDIENT TERMS – B ...... 10 COOKING & INGREDIENT TERMS - C ...... 21 COOKING & INGREDIENT TERMS - D ...... 39 COOKING & INGREDIENT TERMS - E ...... 42 COOKING & INGREDIENT TERMS - F ...... 43 COOKING & INGREDIENT TERMS - G ...... 46 COOKING & INGREDIENT TERMS - H ...... 52 COOKING & INGREDIENT TERMS - I ...... 53 COOKING & INGREDIENT TERMS - J ...... 54 COOKING & INGREDIENT TERMS - K ...... 54 COOKING & INGREDIENT TERMS - L ...... 55 COOKING & INGREDIENT TERMS - M ...... 56 COOKING & INGREDIENT TERMS - N ...... 60 COOKING & INGREDIENT TERMS - O ...... 61 COOKING & INGREDIENT TERMS - P ...... 62 COOKING & INGREDIENT TERMS - Q ...... 66 COOKING & INGREDIENT TERMS - R ...... 67 COOKING & INGREDIENT TERMS - S ...... 71 COOKING & INGREDIENT TERMS - T ...... 75 COOKING & INGREDIENT TERMS - U ...... 77 COOKING & INGREDIENT TERMS - V ...... 77 COOKING & INGREDIENT TERMS - W ...... 78 COOKING & INGREDIENT TERMS - X ...... 80 COOKING & INGREDIENT TERMS - Y ...... 80 COOKING & INGREDIENT TERMS - Z ...... 81 CHEESE TERMS ...... 82

CHEESE TERMS - A ...... 82 CHEESE TERMS – B ...... 82 CHEESE TERMS – C ...... 83 CHEESE TERMS – D ...... 84 ...... 84 CHEESE TERMS – E ...... 84 ...... 84 CHEESE TERMS – F ...... 84 ...... 85 CHEESE TERMS – G ...... 85 ...... 85 CHEESE TERMS – H ...... 85 ...... 85 CHEESE TERMS – I,J,K,L ...... 85 ...... 85 CHEESE TERMS – M ...... 85 CHEESE TERMS – N ...... 86 CHEESE TERMS – O ...... 86 CHEESE TERMS – P,Q ...... 86 CHEESE TERMS – R ...... 87 CHEESE TERMS – S ...... 87 CHEESE TERMS – T,U,V ...... 87 CHEESE TERMS – W,X,Y,Z ...... 88 WINE TERMS ...... 89

WINE TERMS A ...... 89 WINE TERMS B ...... 89 WINE TERMS C ...... 90 WINE TERMS D ...... 91 WINE TERMS E ...... 92 WINE TERMS F ...... 92 WINE TERMS G ...... 93 WINE TERMS H ...... 93 WINE TERMS I,J,K ...... 94 WINE TERMS L ...... 95 WINE TERMS M ...... 95 WINE TERMS N ...... 96 WINE TERMS O ...... 96 WINE TERMS P,Q ...... 97 WINE TERMS R ...... 97 WINE TERMS S ...... 98 WINE TERMS T,U ...... 99 WINE TERMS V ...... 100 WINE TERMS W,X ...... 101 WINE TERMS Y,Z ...... 101 CONVERSIONS ...... 102

MEASURING EQUIPMENT ...... 102 THESE CONVERSIONS ARE APPROXIMATE ONLY...... 102 THE DIFFERENCE BETWEEN THE EXCACT AND APPROXIMATE CONVERSIONS OF LIQUID AND DRY MEASURES AMOUNTS TO ONLY A TEASPOON OR TWO AND WILL NOT MAKE ANY NOTICEABLE DIFFERENCE TO THE END COOKING RESULTS...... 102

HOW TO MEASURE CORRECTLY ...... 102 DRY MEASURES ...... 103 LIQUID MEASURES ...... 103 HELPFUL MEASURES ...... 104 OVEN TEMPERATURES ...... 104 Cooking & Ingredie nt Terms – Cooking & Ingredient Terms – A a la (French) The style of, such as: a la Francaise (The style of the French). a la Bourgeoise (French) The style of the family (family style). a la Broche (French) Cooked on a skewer over a flame. See Brochette. a la Carte (French) Each menu item is priced separately: Foods prepared to order. a la King (French) A Bechemel sauce containing mushrooms, green peppers, and red peppers or pimentos. a la Florentine Literally French for "in the style of Florence". in Italian its "alla Fiorentina". It refers to dishes served on a bed of spinach and topped with mornay sauce. a la Mode (French) Refers to ice cream on top of pie. a la Newburg (French) A seafood cream sauce coloured slightly with and flavoured with sherry wine. a la Provencale (French) Dishes prepared with and olive oil. See Provencale. a la Russe (French) The Russian way. A.P. As Purchased. Abaisse The french term for a sheet of puff pastry which has been rolled very thinly. A term for a sheet of rolled out pastry which is usually used as base in a dessert. It can also mean a biscuit / cookie or slice of sponge cake on which a filling (preserves or cream) is to be spread. Aboukir A Swiss dessert made of sponge cake and chestnut- alcohol flavoured cream. Abalone Also known as Paua (pawa). Abalone is a distinctively flavoured shellfish / mollusc sold fresh, dried and canned. Abalone can be used in sou. cucumbers, green beans, cabbage, cauliflower, and lemons steeped in . The whole mixture would then be preserved in an oil spiced with onion, , cayenne, vinegar and . Acidulate To give a dish or liquid a slightly acidic, tart or piquant by adding some lemon juice, vinegar, or unripened fruit juice. Also, one can acidulate fresh cream by adding lemon juice to get sour cream. Acidulated Water Water to which a mild acid, usually lemon juice or vinegar, has been added to prevent sliced fruits (especially apples and pears) and peeled or cut up vegetables (i.e. artichokes and salsify) from turning dark during preparation. To make acidulate water, squeeze half of a lemon into a medium bowl of water. Advocaat A thick, yellow liqueur made from egg yolks, sugar, and alcohol. It can be served before and after dinner, on desserts, or in mixed drinks. Affriander (French) To give a dish a more appetizing appearance by garnishing it. Affriter A French term used to describe the of a pan. This can be achieved by rubbing it with salt or by heating a little bit of oil in the pan and then drying it with a cloth. Agar-agar An extract of seaweed (also know as Bengal isinglass and Japanese or Ceylon moss) from the Pacific and Indian Oceans. It comes in either small transparent strips or powdered form. The Japanese use it in . However, its most common use is in commercial food products such as deserts, soups, ice creams, and sauces. Probably, because agar- agar dissolves in water over low heat and upon cooling sets into a jelly. Agave A Mexican plant with large, fleshy leaves. Its fermented sap is used to make tequila, pulque, and mescal. Aging A term used to describe the holding of meats at a temperature of 15 to 16 degrees C. for a period of time to break down the tough connective tissues through the action of enzymes thus increasing tenderness. Agneau (French) Lamb. Agnes Sorel A garnish made of mushrooms, chicken, and pickled tongue named after the mistress of King Charles VII of France. In Agnes Sorel , the garnish is cut into thin strips and added to the thickened soup. Agnolotti A kind of ravioli in which the pasta is cut into small, round pieces. They are usually stuffed with meat and vegetables and then folded over like turnovers. Agnolotti are popular in the Piedmont region of Italy,where they are boiled in stock and served with butter and grated cheese. Agraz A North African sorbet made from almonds, verjuice, and sugar. It has an acidic flavour and goes well with Kirsch. Aioli A Provencal garlic-mayonnaise sauce. In fact, the name is derived from ail (garlic) and oli (oil). It is served with cold fish, eggs, salad, snails, and cold meat. Al Dente Italian for 'to the tooth'. It refers to the firm but trender consistency a perfectly (in some opinions) cooked piece of pasta will have. Alabaster A shaker dish of mashed potatoes and turnips, named after the silvery white colour. Albondigas Meatballs. Allemande A white sauce with egg yolks added. All Purpose Flour Plain Flour. Allsfui nx from Italy. Anaheim Chillies Mild, long green chillies named for the area near Los Angeles where they were once cultivated. You can buy them canned (whole or chopped) and fresh. Ancho Chillies Dried poblano chillies that come in colour ranging from dark red to almost black. They are moderately hot with a smoky flavour. Pasilla chillies are a good substitute. Anchovy A very small fish from the herring family. Angel Hair Capellini ("Fine Hairs") A thin, delicate pasta. These strands are best if used with thinner, delicate sauces. Other uses: break in half and put in soup; use in salads or stir-fry meals. Anglaise (French) The English way. Anis (Spanish) Anise A whose flavour is reminiscent of licorice, usually bought ground. (although seed form is also common). It is found in biscuits / cookies, cakes and liqueurs. Anisette A cordial flavoured with anise seed. Antipasto An Italian appetizer. Appetizer A small serving of food served before, after, or as the first course of a meal to stimulate the appetite. Arak Wine made from fermented rice or palm sap, popular in Indonesia and Bali. Arborio Rice A short grain white rice from Northern Italy. The length of the grain is often less than two times its width. It is used often in risotto due to its ability to absorb flavour as it cooks, yet remain somewhat firm in the centre. The Spanish Valencia rice is a good substitute. Armagnac A member of the brandy family known for its distinct, unpolished flavour with hints of prune. Armagnac can be found in most liquor stores. Arrowroot Used as a thickening agent in certain soups and sauces, bringing out a high sheen. A white, powdery thickener finer than flour. It is quite expensive and preferable to cornstarch because it provides a clear finish. Its extracted from rhizomes. It was originally used by American Indians to heal arrow wounds, hence the name 'arrowroot'. Arroz A La Espanola Spanish rice. Arroz Con Pollo Chicken with rice. Arugula Also known as rocket. Arugula is a pepper and flavoured green that is used in many salads and as a sandwich . Watercress is a good substitute if you can't find it. , Asafetida The sap from the roots and stem of a giant - like plant dries into a pungent hard resin. It is sold in both lump and ground form. The strong fetid aroma belies the gentle garlic-like aroma it leaves behind after cooking. It is used in very small quantities in Indian cooking for its digestive properties as well as for its flavour, and is excellent with dried beans, pulses and vegetables. Store in a tightly closed container. Asafran (Spanish) Saffron Asiago An Italian cheese (known as poor man's Parmesan) mainly used for grating. It is reminiscent of cheddar. Although, it is traditionally made with sheep's milk, today it is often made with cow's milk. Aspic (English) Clear meat, poultry, or fish jelly. A clear jelly typically made of stock and gelatin; Used as a glaze or garnish or to make a mold of meat, fish, or vegetables. Ata (Atta) Flour made from finely ground wholewheat, used to make chapattis, pooris and other breads. Atole A gruel-like blue corn-meal drink. Is either served with sugar, scalded milk, or both. Aubergine Also known as eggplant au Gratin (French) Foods covered with a sauce, sprinkled with cheese or bread crumbs, or both, and baked to a golden brown. au Jus (French) Served with natural juices. au Lait (French) With milk. au Naturel (French) Food that are plainly cooked. Avocado A thickened skin, pear-shaped tropical fruit with a green buttery flesh and can also be known as an alligator pear

Cooking & Ingredient Terms – B Babka A sweet Polish yeast bread that usually contains almond and raisins, but recent versions use chocolate and . Bain-marie A large shallow rectangular or round pan, or bath, in which a number of narrow, tall saucepans, with handles can be placed so that the water round them comes not more than half-way up. The bain-marie, or, more accurately, the caisse à bain-marie, is usually replaced with a double saucepan, or a wide shallow pan in which a small saucepan can be placed, so that there is heat all around I rather than just underneath. Bake To cook by dry heat, usually in an oven. Baking Pan - Cake Cake tin for baking a cake in. Baked Alaska Also called Omelet surprise. A frozen dessert in which solidly frozen ice cream is placed on top of a layer of sponge cake and frosted with meringue. The cake is placed under a broiler to brown it slightly. Baking Powder A leavening agent of which the most common is double-acting baking powder, called so because it reacts first with liquids and secondly, with the heat during baking. A good substitute for 1 teaspoon of baking powder is 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar. Periodically, check the expiration date on your can as baking powder loses its leavening power over time. Baking sheet Baking tray. A lightweight (aluminium or enameled) tray or sheet for baking biscuits/cookies. Baking soda - bicarbonate of soda A leavening agent, activated by interacting with something acid. Liquid ingredients like sour milk, sour cream, buttermilk, yogurt, molasses, and lemon juice help baking soda produce the gases which in turn make a batter rise. The batter should be baked as soon as possible after the liquid has interacted with the baking soda. Baking tray Also known as a Baking sheet. Bamboo Shoots These are the ivory-coloured shoots of the bamboo plant. Widely available in cans; fresh bamboo shoots are expensive and seasonal. Bamboo shoots have a tender-crisp texture and sweet flavour. To refresh canned bamboo shoots, rinse and quickly blanch before use. Bamboo shoots are available canned. Look for sliced bamboo shoots when a recipe calls for slices or matchstick pieces. Light yellow in colour, thy are tender and fibrous with a little sweetness that comes alive when cooked. Place extra bamboo shoots in a glass jar, cover with water, add the lid and refrigerate for up to 10 days, changing the water daily. Bammy A shaped, deep-fried cassava bread, which is said to originate with the Arawaks Indians. Cassava is a Jamaican root crop. Bammy is commonly served with fried fish. Bananas Bananas are not fruits at all, I hear, but a giant broad-leaved ! They are also reported to be one of the first plants to be cultivated and gathered by humans. Joseph Banks reported the banana growing wild in Queensland as a "kind of wild plantain whose fruit was so full of stones that it was scarcely eatable". These days, bananas have had their seeds (stones) bred out so that the plants are now sterile and only reproducible through human help.

Bananas are, however, a zippered purse full of vitamins, full of dietary fibre, Vitamin C, potassium, complex carbohydrates and natural sugar - an instant energy pill. Try this for an indulgent treat. Peel ripe bananas, place several slits in each and insert chocolate frogs. Wrap in foil and bake over BBQ coals. Or wrap with butter, sugar and rum and cook the same way. Lift from the BBQ with tongs onto a serving plate, split them and let the contents slide onto the plates. Serve with your favourite icecream. They are also used to make essence, vinegar, flour, starch and beer!

Green bananas can be sliced thinly, deep-fried and salted, or boiled whole in the skin with 1 tspn vinegar added to the water, then mashed with butter and finely chopped chillies as a vegetable. Or boiled green bananas can be sliced lengthwise, soused in juice and water, and mixed with chopped onions, cucumbers, and red .

When bananas are too ripe to eat, make banana cake or banana muffins for Sunday breakfast. Yum! Banana leaves are said to have digestive as well as healing properties, and hence enhance food served on them or cooked within them, for example, sticky rice, chicken or fish meat, or sticky sweets. Banana Leaves Banana leaves are natural wrappers, long used in Mexico, the Caribbean, SE Asian and Indian cooking to enclose food for steaming and as a base for eating. They keep liquid in and add a subtle flavour to food. They come fresh or frozen. Rinse and dry fresh leaves before using them, and cut away fibrous stems. Steam lightly or blanch in boiling water before use. They have medicinal properties. Barbecue To cook over the embers or coals of an open fire. Barbarqued Pork These are spitroasted cuts of pork, available from speciality Chinese BBQ shops. If you don't have a local one, try in your nearest China Town. Barbecue Sauce A highly-seasoned tomato-base sauce. Bard To wrap meat with bacon or salt pork. Barder To cover poultry or game with thin slices of bacon when roasting. Meaning to inject flavour and juice. Barley Barley is a grain that is good in winter or soups, and can be used as an alternative to rice in pilaffs. It can also be used in salads, and is especially good flavoured with mint and onion. Red miso is made with barley and is deeply flavoured and available in sweet and salty versions. Barley, Pearl Polished barley. Barquettes Small, boat shaped pastry tarts made of short crust pastry or puff pastry, baked blind and then filled with sweet or savoury fillings. A fragrant herb with a subtle flavour used in salads, pilaffs, pickles and stuffings through the Mediterranean, , India and SE Asia.

There are many varieties of basil grown, but those that grow naturally in strong sun will have the best and most intense flavour and perfume. Basil has a strong flavour, so don't use more than the recipe states.

There are three varieties of basil that are used in Thai cuisine. Bai Horapha rather like anise, looks like sweet basil, and is used in red and green curries. Bai Manglaek (see Lemon Basil below) has lemony flavour tiny leaves and is usually sprinkled over salads or used in soups. Bai Grapao (see Holy Basil) has a -like taste and purple-reddish tinged leaves. It doesn't store well, so buy just before you intend to use it. Sweet basil can be used as a substitute for all varieties if you can't find the Thai varieties. Basil, Bush This basil has leaves more like which don't need to be chopped. The flavour is intense, and is great with grilled peppers. Basil, Holy (Ocimum Sanctum, Sacred) Holy Basil has narrow, slightly hairy leaves with a reddish-purple tinge, and a clove-like taste. It doesn't store well, so buy just before you intend to use it. Its taste is much stronger than Asian Sweet Basil, and is often cooked to release the flavour. Basil, Lemon A fragrant, lemon-scented herb, added at the last minute or as a garnish (as is usual with all basil, to keep its flavour). It is popular in Balinese cooking. Use any other basil as an alternative, although its flavour will be different. Basil, Purple Purple basil has intense flavour and beautiful colour, and is wonderful in salads and with grilled vegetables. Basil, Sweet (Ocimum basilicum, Asian Sweet Basil, ) Sweet Basil is an annual herbaceous plant with shiny green leaves tinged with purple and a smell with a hint of cinnamon and . The fresh leaves are eaten raw or used as a flavouring cooked at the last moment or used as a garnish. Basil is carminative, aliaporetic, expectorant, digestant, and stomachic agents. Basmati Rice An aromatic rice with a nutty flavour. Its grains separate nicely after cooking, making it ideal for pilafs. Baste To pour drippings, fat, or stock over food while cooking to keep juicy and prevent dryness. Batter A mixture of flour, sugar, eggs, milk, etc. which can be poured. An aromatic leaf that comes from bay laurel. Whole, halved, or ground, it lends a slightly bitter, pungent seasoning to soups, stews, and stocks. It id one of the primary ingredients in a . Bayleaf, European They are added to scores of Indian and Mediterranean rice, meat and vegetable dishes for their delicate aroma and earthy taste. They can be lightly browned in oil first to intensify their aroma. Bayleaf, Indian (Tejpat) The Indian Bayleaf is different to the bayleaf of the West, although it is not a problem in substituting them in Indian food. Indian bayleaf is similar to Salam leaves. The flavour is somewhat clovey and not at all like the European Bay Leaf. Add whole to curries and soups during cooking. Bean Sauce This thick brown sauce is made from lightly mashed black or yellow fermented soy beans, salt, flour and sugar; the yellow is more salty, the black gives a deeper colour. It is not used as frequently as fish or soy sauce. Bean Sauce Sweet Is a variety of Bean Sauce and is used in Szechwan cooking, for which hoisin sauce can be substituted. Szechwan Hot Bean Sauce is a spicy hot sauce made from soy beans, kidney beans, flour, chillies, salt, oil, sugar and pepper. Use sparingly in cooking or as a dipping sauce for crisp food. Substitute dried chillies if not available. Keep opened jars or bottles in the fridge. Bean Shoots; Bean Sprouts (Soya Bean and Mung Bean Sprouts) Used mainly in salads and as a stir-fry vegetable, soya and mung bean sprouts are crunchy, white, short sprouts. Discard any that are limp or brown. Shoots are highly perishable so refrigerate and use within five days of purchase. Bearnaise (French) Sauce derived from Hollandaise, and vinegar mixture added for use with meat and fish. Beat To lift a mixture with a spoon or an electric mixer to inject air and make the mixture smooth and creamy. Bechamel (French) A rich cream sauce made from cream and a roux, with an onion pique. Beef, Dried Beef soaked in brine and then soaked and dried. Beet See Beetroot. Beetroot (also known as Beet or RedBeet) No, Beetroot does not grow in tins, with that acid taste that we Australians love on Hamburgers. It is a wonderful, sweet, earthy flavour. It goes great with wine, sour cream, , cottage cheese, potatoes, spinach, rocket, game, duck, good vinegar, butter and mustard, onion, anchovies and garlic, and blood orange. They say it is good for you, and many drink the juice in a cocktail including and carrot, for the kidneys, liver and blood. They have no fat, few kilojoules, and are rich in fibre, anti-oxidants and Group B vitamins. It does not contain much iron.

This humble root vegetable from the Mediterranean can be eaten hot or cold. It can be prepared whole, cubed or grated. It can be boiled, steamed, baked, roasted, deep fried as vegetable chips or pureed. It is eaten in soups, main courses and deserts (for example in chocolate cakes). Even the leaves are edible, if you are game. They can be blanched in lightly salted and boiling water, or stirfried in butter or oil. They can be added to salads, casseroles, soups or pasta. Small beets are good for pickling. Boil them, then preserve them in balsamic or raspberry vinegar with a little orang rind and tips. Refrigerate until you want to eat them. Bell Pepper Also known as Capsicum. Bercy Sauce made of brown sauce, shallots, lemon juice, and white wine usually served with meat or fish. Beurre (burr) (French) Butter. Beurre Manie Literally, handled butter. It is an equal mixture of soft butter and flour, used for thickening soups and sauces. Beurre Noir (burr-nwahr) (French) Butter cooked to a dark brown, then adding capers and a dash of vinegar. Beurre Noisette (burr-nwah-zet) (French) Butter that tastes like hazelnuts, achieved by melting butter until it turns a golden brown. Bicarbonate of Soda - Baking soda A leavening agent, activated by interacting with something acid. Liquid ingredients like sour milk, sour cream, buttermilk, yogurt, molasses, and lemon juice help bicarbonate of soda produce the gases which in turn make a batter rise. The batter should be baked as soon as possible after the liquid has interacted with the bicarbonate of soda. Bigarade A sweet-sour brown sauce, flavoured with orange peel and juice and usually served with roast duck. Bilberry Blueberry. Biscochitos Anise seed biscuits / cookies. Biscuit A small round quickbread, generally made using baking powder. Also known as cookies. In America most call a scone a biscuit. Here we call a scone a scone. Bisque A thick, rich cream soup generally made from shellfish. Bitter Gourd One of the many bitter vegetables loved in India, these look like members of the marrow family except that their green skins are ridged like that of an alligator - bumpy dark to pale green. It has a slightly bitter quinine flavour that has a cooling effect in one's mouth.

To prepare bitter gourd, scrape off the ridges, leaving a smooth skin, and then rub with salt and set aside. Some of the bitterness flows out with the salty water. It can be used in soups, stir fries, curries and may be steamed, as well as braised. Indians consider bitter gourd good for cleansing the blood and for diabetes. Bitters (Angoustra bitters) A liquid combination of cloves, cinnamon, quinine, , rum, dried fruits, and other root and herbal extracts. They are mostly used in drinks. Bittersweet or semisweet chocolate This is the chocolate most often called for in cake and biscuit / cookie recipes. 'Bittersweet' and 'semisweet' are often used interchangeably, though bittersweet generally has more chocolate 'liquor' (the paste formed from roasted, ground cocoa beans). Most semisweet chocolate contains at least 35% chocolate liquor, while some fine bittersweets contain 50% or more. Bittersweet and semisweet chocolate have a deep, smooth, intense flavour that comes from the blend of beans used rather than added dairy products. Sugar, , and cocoa butter are added to the liquor to lend an even richer taste. Black Beans, Fermented These very pungent beans are an ancient Chinese cooking staple. They are made from partially decomposed soybeans which are then dried and sometimes salted. They are sold usually in three styles - plain, with garlic, and with ginger.

Use for sauces with fresh garlic and fresh ginger. Always place in a sieve and rinse with water before using to wash away excess salt.

Stored in a dark cool place and they will last indefinitely. Leftovers from opened cans or bags can be stored in a tightly covered jar in a dark cool place. Black beans, salted An important Chinese ingredient, black soybeans are cooked and fermented with salt and , resulting in a pungent, soft bean with a distinctive salty flavor. This unusual item is used in steamed, braised, and stir-fried dishes, giving them a rich, complex flavour. Black Cow An ice cream soda made with vanilla ice cream and cola. Black Rice Milled rice is white, but the outer bran layer can be brown, red or black. In the case of black rice, the raw grains look charred and the cooked ones are the colour of blackberries. Blacken To coat fish or meat with pepper and/or other spices, then searing the meat in a hot skillet producing meat that is black on the outside but tender on the inside. Blackstrap Molasses Unrefined molasses which has a bitter taste. Blanc (French) French term for white. Blanquette A of chicken, veal, or lamb in a white sauce. Blanch To place foods in boiling water briefly either to partially cook them or to aid in the removal of the skin (i.e. nuts, peaches, tomatoes). Blanching also removes the bitterness from zests. Blind Bake To bake a pie crust without the filling. Metal weights or dried beans are usually used to keep the pastry from bubbling. Blinis Russian , usually served with caviar. Blend To mix thoroughly two or more ingredients. Blue Cheese A cow's milk, semisoft, blue-veined cheese with a very strong aroma. Blue Points Small oysters served raw on the half shell. Boeuf (French) French term for beef. Boil To cook in a liquid, generally water, in which large bubbles rise quickly and steadily so that all the liquid is agitated. Boiling Point The temperature reached when a mixture maintains a full bubbling motion on its surface. Bok choy (Also known as Chinese White Cabbage) A Chinese cabbage with white stems and broad, dark green leaves. It has a light, fresh, slightly mustardy taste and requires little cooking. In Thailand, it is used in soups or stir fried with meats or simply blanched. When cooked, the leaves have a robust, almost spinach-like flavour while the stalks are sweet and mild with a refreshing taste.

Look for firm crisp stalks and unblemished leaves. The size of the plant indicates how tender it is. The smaller the better, especially in summer, when hot weather toughens the stalks. Look at the bottom of the stalk; if it has a whole, it means that the bok choy it is old, fibrous, and best avoided.

Shanghai or baby bok choy is smaller and has a more delicate flavour. Bombe A frozen dessert made by lining a special mold with ice cream or sorbet, The centre cavity is then filled with a mousse, cream or parfait mixture. The mold is tightly sealed and the dessert is frozen solid before unmolding and serving. Bonito flakes, dried (Katsuo-Bushi) The bonito fish is a relative of the mackerel and tuna. It is filleted and dried until it is rock hard and then shaved into wispy aromatic flakes that are used to make dashi and as a garnish. Freshly shaved, the pale pink bonito flakes have a wonderful smoky aroma and are the most delicious but they also come ready flaked. For dashi, the smaller flakes are fine, but for garnish, large feathery shavings are tastier than small ones. See your Japanese or Asian grocery. Bordelaise A brown sauce flavoured with red wine usually served with beef entrees. Borlotti Beans To prepare dried beans, first soak overnight in a bowl of cold water to which you have added 2 tablespoons of bicarbonate of soda. To cook (for every 250 g), first drain the beans, rinse well and put in a saucepan with 1 fresh tomato, a handful of fresh sage and 1/2 bulb garlic, unpeeled. Cover with cold water, bring to the boil and reduce heat and simmer gently for 1 - 1.5 hours. Remove any froth or scum that comes to the surface. When the beans are tender, remove the tomato, sage and garlic but keep the beans in the cooking water until ready to use. Borsch (Russia) A traditional Russian beetroot soup. Bouchee A very small patty, made of pastry and filled with creamed meat or fish. Bouillon cube; granules; base Known in Australia as stock cube; base; granules. A liquid similar to a stock, but cleaner and richer in flavour. Bouillabaisse A fish soup or stew, usually made with 5-6 different fish or shellfish, flavoured with white wine and seasoned with saffron. Bouquet Garni A bunch of (traditionally parsley, , and bay leaf) bundled up in a cheesecloth bag that usually dangles into a stockpot via a string. The herb bundle gives the stew, soup or stock an aromatic seasoning. The bouquet garni is removed before serving. Bourguignonne (French) Meaning, with Burgundy Wine. Braise A method of cooking by which food (usually tougher cuts of meat, large poultry, or vegetables like cabbage, chicory, and artichokes) is first browned in fat, then cooked, tightly covered, in a small amount of liquid at low heat for a lengthy period of time. The long, slow cooking develops flavour and tenderizes foods by gently breaking down their fibres. Braising can be done on top of the range or in the oven. Braising A cooking method where food (usually meat) is first browned in oil, then cooked slowly in a liquid (wine, stock, or water). Brandy An alcoholic liquor distilled from wine or fruit juices. Braten German term for roast. Bread Flour Strong flour. Breading Also known as crumbing. To coat an item with a mixture of flour, egg, and bread crumbs. Brew To cook in hot liquid until the flavour is extracted. Brine A liquid of salt and water or vinegar used in pickling. Brioche A sweet yeast bread that is originally French. Brioche has a unique lightness, flavour and aroma. It is composed of flour, sugar, yeast, milk, butter, and egg yolk. Broad Beans Also known as fava beans. Broccoli A green vegetable with a sturdy pale green stalk and dark green flowerets.

Blanch in boiling water that has been salted and oiled, and serve with just a hint of lemon juice, some butter and freshly ground . If you are feeling indulgent, add a light hollandaise sauce or cheese sauce for dunking the flowerets. Broche A skewer. Brochette Meat or other foods broiled on a skewer. Broil To cook by exposing the food directly to the heat. Broth The liquid that meat, fish, poultry, or vegetables have been simmered in. Brown Cow An ice cream soda made with vanilla ice cream and root beer. Brown Sugar Comes in two forms:the more intense dark brown sugar and light brown sugar, both containing molasses. The dark brown sugar contains more molasses, giving it a stronger flavour. Although commercial packaging of brown sugar has improved, it has a tendency to get hard. To avoid, store it in an airtight container. Be sure to measure brown sugar, packed. Bruschetta Originally from the Italian "bruscare" meaning "to roast over coals," It is traditionally made by rubbing slices of toasted bread with garlic cloves, then drizzling the bread with extra-virgin olive oil. The bread is salted and peppered, then heated and served warm. Most people serve it topped with tomato, garlic, basil. However, these days restaurants and marketers are calling any piece of dough with a chopped up topping a "bruschetta". Brussels Sprouts Are a light green, green vegetable with tightly wrapped leaves so that they look like a miniature cabbage.

Brussels Sprouts, although much aligned, are magnificent when cooked to perfection - still with a little resistance (not cooked to a watery pulp), finished with butter or olive oil, a splash of lemon juice or good wine vinegar, salt, pepper and some freshly grated nutmeg or once again a cheese sauce. Buckwheat Buckwheat or groats is the cracked grain of a strongly flavoured corn. It is used in meat dishes and casseroles, but its flavour is too strong for fish. In Russia it is also used in a type of pastry, and baked with eggs or butter. Buffet A table of ready-to-eat hot and/or cold foods, self- service generally with the exception of the hot foods. Bulgur Whole wheat which has been boiled until tender and the husk is about to crack open, then dried. It is a common ingredient in Arabic (burghul), Turkish (bulgur), and Cypriot (pourgouri) cooking.

It can be used in casseroles, or soaked and drained and used in a salad or as an accompaniment. Bunuelos Fried sweet puffs that can be glazed with brown sugar-maple syrup or sprinkled with cinnamon-sugar. Burrito filled with refried beans and chilli sauce, ground beef and chilli sauce, or a combination of both, and rolled. Cooking & Ingredient Terms - C

Cabbage, Pickled Used as an ingredient or served as an accompaniment in SE Asian cooking. Made from cabbage, rice vinegar, sugar and salt. Cacao (French) Cocoa, chocolate. Cacciatore (Italy) An Italian term for sauteed chicken that is baked with a highly seasoned (basil and ) tomato sauce, diced mushrooms, and ; also sometimes referred to as hunter-style. Cafe (French) Coffee. Cafe au lait (French) A beverage consisting of equal parts of hot milk and coffee. Cafe noir (French) Black coffee. Calabaza Baked pumpkin. Calavo The trade name for California Avocados. Caldillo Poor man's stew made of ground beef, raw potatoes, and . Calupas Meaning "little boats," is a fried topped with shredded chicken or beans, cheese, tomatoes, guacamole, and salsa. Calvados An apple brandy from Normandy, France. Made from cider that has been aged for up to two years and distilled. Camembert (French) A soft full-flavoured, ripened cheese made in the Camembert, France region and generally served as a dessert. Canape (French) An appetizer prepared on a base such as toasted bread, or cracker covered with a tasty paste and garnished. Canard (French) Duck. Candied Fruit Also known as glacé fruits. Candlenut A round, creamy nut with an oily consistency used to add texture and a faint flavour to many Balinese dishes. It is used in curries to thicken and add a rich nutty flavour. Shave and lightly toast slivers in a hot pan.

Note that candlenuts must be cooked before consuming to remove a slight toxicity contained in the raw nut. Macadamia or cashew (raw) nuts can be substituted. Candying To cook certain fruits or vegetables in a heavy sweet syrup Candy Thermometer Usually a large glass mercury thermometer that measures temperatures from about 40 degrees F to 400 degrees F. A frame or clip allows it to stand or hang in a pan during cooking. Cannellini Beans A large creamy, white bean used often in Italian cooking. They are sometimes referred to as Northern beans and make excellent vegetarian substitutes for both fish and chicken. Cantaloupe Also known as Rockmelon, Capers The small buds of a Mediterranean shrub. They are usually pickled in vinegar or dried and salted. A European flower bud seasoning or garnish. Its used generally as a tart condiment in sauces for meats or in veloute sauces for poached fish. Capers, salted Capers are the flower bud of a native shrub that grows wild in the Mediterranean. Capers can be eaten raw, the smaller the better, but are usually lightly dried in the sun and salted. The seeds are also dried and salted. It is said that salted capers from Sicily, particularly the island of Pantelleria, are the most delicious as the fresh flavour of these seems to be complimented by the salting processes, rather than drowned by it. After picking, the buds are dried in the sun and then salted. The smallest capers are considered the best.

Capers need to be soaked and rinsed to remove the salt. Place in a sieve, and wash the salt off under a running tap for 1 minute. Taste to check if they are still too salty. Leave to soak in a bowl of cold water for half an hour. If not using straight away, cover with the best wine vinegar you have. However, this changes the flavour. Capirotada (Bread Pudding) Toasted bread topped with caramelized-sugar corn syrup, sliced longhorn cheese, raisins and cinnamon, and baked until cheese melts. Capon A castrated rooster that makes a good roasting bird. It ranges in size from 2 to 5 kilograms and has plenty of breast and thigh meat. Its size makes it an ideal choice for serving eight to twelve. Buying capon may prove to be difficult; try to special order it from your butcher. Capsicum Also known as Bell Pepper. Carambola Also known as star fruit. A golden yellow fruit grown in the West Indies, Indonesia, and Brazil. When sliced, the fruit has a star shape.The flesh of the carambola is juicy and highly acidic. Its taste is reminiscent of plums, grapes, and apples. It is eaten fresh, mostly in salsas and vinaigrettes, and sometimes as a dessert (with sugar and cream). Caramelize To heat granulated sugar to a golden brown colour for the purpose of flavouring and colouring other food. Caramelized Sugar Sugar that has been cooked until it reaches a caramel colour. The new flavour it attains works nicely in desserts. Seed The curved, anise flavored seeds popular in German and Austrian cooking. Caraway is a member of the parsley family. The seeds are used as topping on breads and savoury pastries, and as accompaniments to cabbage and goulash. Caraway is also employed in the making of certain cheeses and liquers. The pods of an aromatic Indian plant related to the ginger family. The seeds of the pods are dried and used as a spice. It is a very expensive spice. cardamom is used mostly in Indian cooking. However, it also shows up in Scandinavian ,spicing up wines, stewed fruits, etc and in Arabic cooking (called hale) as an accompaniment to coffee. Cardamom, Black (Elaichi) Not much like the smaller, green cardamom in flavour, these large black pods have seeds with a cruder, heavier flavour and aroma. The flavour is sweet, slightly smokey, and thus good in curries and tandoori masalas. Cardamom, Green A straw-green coloured, fibrous pod, the fruit of a ginger-like plant, enclosing pungent black seeds. They smell like a mixture of camphor, eucalyptus, orange peel and lemon. Each pod contains about 8 - 12 seeds. It is better to buy the whole pod rather than the seeds, as the flavour is more intense and is maintained longer. Bruise the pods lightly with the back of a cleaver before using.

Whole pods are put into rice and meat dishes, and ground seeds for the major part of . It is used in most deserts and sweetmeats, in spiced tea, and sucked as a mouth freshener.

The leaves of the cardamom plant can be used in soups, rice, stocks and other dishes where are cardamom like flavour is required. The leaves are removed at the end of cooking. Cardamom, White White cardamom seeds are generally bleached and therefore have less flavour than green or . Carne Adovada Pork steak marinated in chilli sauce, then roasted or pan fried. Usually served with Spanish rice and refried beans. Carne Asada Beef or pork cut in thin diagonal strips and cooked quickly over very hot coals, as in a brasero or Japanese hibachi. Carpaccio Originally, paper thin slices of raw beef with a creamy sauce, invented at Harry's Bar in Venice. In recent years, the term has come to describe very thinly sliced vegeatables, raw or smoked meats, and fish. Carte The bill of fare or menu. Cashew Nuts These nuts travelled from the Americas via Africa and India to China. So-called "raw" cashews have been processed to remove the prussic acid in their outer shells. They are grown commonly on India's west coast and are used in pilaffs, desserts, bhajis, curries and to make fenni, an alcohol popular in Goa. Casserole A one-pot meal baked and served in an earthenware or glass dish. Carte du jour Menu of the day. Caster Sugar Also called superfine sugar. It is pulverized granulated sugar. It can be purchased or prepared at home by whizzing some granulated sugar in the blender. Catsup / Ketchup Also known as tomato sauce. Caviar The salted eggs or roe of the sturgeon and other certain fish. This hot powder is made by grinding the dried red skins of several types of chilli peppers. In India, it is simply called Chilli Powder, but this is not to be confused with the Mexican-Style chilli powder that also contains , Garlic and Oregano. Celeriac Also known as celery root. A root vegetable that houses a white fleshed interior beneath its rough skin. Celery, Indonesian (Chinese Celery) The celery used in Indonesia is somewhat different from the celery used in the Western world. it has a very slender stem and particularly pungent leaves. it is often referred to as Chinese Celery, and is used as a herb, rather than a vegetable. Celery Stick Also known as celery rib. Cellophane/glass noodles Also known as bean thread noodles, these are made from mung bean flour. They are usually softened by soaking in hot water for 10 -15 minutes before cooking with other ingredients. Cepes A type of mushroom, generally canned in a brine. Champignon French term for mushroom. Champignon Mushroom A small button like mushroom. Chana Dal (Channa Dhal) The Indian version of yellow split peas, but with better texture and a very nutty flavour. It comes hulled and split, and can be cooked by itself or can be soaked and cooked with rice or vegetables. In the South of India, it is used as a spice, and it also goes into many of the Indian snacks of the Bombay Mix variety. These can be VERY hot.

Chana Dal can be roasted, and is actually edible at this stage. But it is more often ground and used to bind all manner of minced meat kebabs. It can also be fried and put into snack foods or used to thicken sauces. Chantilly Indicates the use of whipped cream. Chantilly Sauce Hollandaise sauce with unsweetened whipped cream folded in. Chasseur French word meaning hunter style. Chateaubriand A thick beef tenderloin steak, weighing approximately 500 grams and cooked by broiling. Chaud (French) Hot. Chauquehue Blue corn meal much thicker than atole. Served with red chilli with pork or spareribs in place of potatoes or rice. Chayote The pear-shaped fruit of a West Indian annual vine (Sechium edule) of the gourd family that is widely cultivated as a vegetable. Also, the plant called mirliton. Tastes like a cross between potato and cauliflower, yet slightly sweet. Chef (French) A culinary expert. The chief of the kitchen. Chermoula Chermoula is a Moroccan dressing or marinade, usually for fish, comprising herbs (parsley, green , basil), spices (cumin, paprika, coriander), onion, garlic, lemon juice or preserved lemon rind, and olive oil. It is predominantly used as a marinade or a mixture of aromatics in which the main ingredient is cooked. Yet it is very versatile. Marinate any type of meat that is to be grilled or braised in Chermoula. Braise small zucchini in Chermoula and serve on couscous. Mix together steamed young carrots and cooked chickpeas and dress with Chermoula or drizzle it over iceberg lettuce quarters and preserved lemon . Chestnuts, Dried Dried Chestnuts have been shelled, blanched and then dried. Before using in simmered meat or poultry dishes, cover with hot water and let stand for 1 hour. Drain and simmer for 1 hour. Chicharrones (Cracklings) Pieces of fat cooked slowly until lard is rendered out. Lightly salted, may be served as a warm or cold hor d'oeuvre. Chicory The roasted ground roots of a variety of perennial herbs related to the radicchio and curly endive. Caffeine-averse Germans discovered that chicory could be processed into a coffee substitute. In New Orleans, chicory spiked coffee and/or Cafe Au Lait is very popular. Caffeine-averse Germans discovered that chicory could be processed into a coffee substitute. Chickpeas To skin drained chickpeas after cooking, lay them out on a clean tablecloth, cover and rub with a circular motion to loosen the skins. Place the rubbed chickpeas in a bowl of cold water - the loose skins should rise to the top. Skim off the skins, drain the chickpeas and use. Chicos Dried sweet corn used whole or crushed in a seasoned stew. Chiffonade French for 'made from rags.' In cooking it refers to a small chopped pile of thin strips of an ingredient. Usually it is raw, but sometimes sauteed. Mostly used to garnish. Chilaquillas Called tortilla hash or poor man's dish. Includes leftover tortillas fried until crisp and combined with chilli, eggs, jack or sharp cheddar cheese, and red chilli sauce. Chilli The chilli plant is an erect, branched, shrub-like herb with fruits used as garnishing and flavouring. Chillies are a common ingredient in many cuisines. There are many different species, all containing capsaicin, a biologically active ingredient beneficial to the respiratory system, blood pressure and heart. Other therapeutic uses include being a stomachic, carminative and antiflatulence agent, and digestant. Chillies are a very rich source of iron and vitamins A and C.

The capsaicins contained in Chillies are peppery compounds that can damage your eyes. Capaicins are produced by the ripening chillies to ward off insects that attack its fruit and bush. It is amazing how Capaicins get around, so always prepare chillies wearing disposable gloves (to avoid skin irritation, take great care when seeding or chopping chillies- wear rubber gloves) and thoroughly wash all knives, cutting boards and anything else that has come into contact with a cut chilli. Above all, make sure you never rub your eyes if you have been preparing any kind of chilli. Do not allow chilli to come in contact with a cut or graze, or those more "sensitive" parts of your body, as it can burn the skin. After handling chillies don't touch your face, eyes or any tender part of the body and always wash your hands thoroughly. Note that the seeds are particularly damaging to the eyes, so discard them carefully if you are not eating them.

There are some 300 varieties of chillies. Chillies come in a great variety of sizes, shapes and colours, and are available fresh and dried, as flakes and powder. They can be red, green, orange or almost the colour of chocolate. They can be pointy, round, small, club like, long, thin, globular, tapered, or bell shaped. Their skin may be shiny, smooth or wrinkled and their walls may be thick or thin.

Generally, the larger the chilli the milder the flavour, the very tiny red chillies can be very hot. Not all chillies are hot but do not be deceived - with only a few exceptions, most of the several hundred varieties of these little pods have some degree of pungency for the palate. Be assured that only a few of them are as mild as . The colour of chillies is no guide to the intensity of their flavour. Nor is the size, really. Yet these fiery little vegetables are utterly delicious and an essential part of the cuisine so many parts of the world. Some people even believe there are mildly addicted in a nice and harmless way.

If you like a hot curry, leave the seeds in, but if you prefer a milder flavour, the seeds can be removed to lessen the beat. Whole chillies freeze well in plastic bags and can be chopped frozen. Some chillies are available dried and are usually soaked in water, to soften, before use.

The hottest part of the chilli is the membrane and the seeds attached to it. You can remove these to reduce the 'heat'. If it's too late for that and your mouth is burning, don't be tempted to drink water as this can intensify the effect in the short term. Instead, breathe through your nose, not your mouth, as this tends to "irritate" the "hot spots" and have one of the following: Salt, common table salt (I find this the best); Milk; Yoghurt; Cucumber; A couple of mint leaves; or Yoghurt with chopped mint.

Chillies belong to the same family as tomatoes, potatoes and eggplant. They came originally from the West Indies and quickly spread to India and Asia, then to North Africa and Spain.

Usually chillies begin life green, though home grown jalapeno chillies start life very black then turn green, and end up yellow or red as they ripen. There is no rule that the green or red have more heat - just a slightly different taste.

Whole chillies freeze well in plastic bags and can be chopped frozen Chilli, Balinese Three types of chillies are used in Bali, with the amount of heat increasing as the size decreases. Mildest and the least popular are the Tabia Lombok, the finger length red chillies from the island of Lombok in Indonesia. The most commonly used are the short and fat Tabia Bali, about 2.5 cm long and ranging in colour from red to yellow. I have been told reliably by my Balinese driver that Balinese men are like the Tabia Bali - short, fat and VERY hot! Hottest of all are the tiny fiery birdseye chilli, Tabia Kerinyi. The Balinese often mix green Tabia Kerinyi with red ones, as the flavour is less important than the intense heat they provide. In Balinese cooking, use only fresh chillies. Chilli Caribe Red chilli pods blended with water to a puree and seasoned. Used in such dishes as carne adovada. Chilli Con Queso Melted cheese dip seasoned with chilli and served with tostados. Chilli, Green Found in a variety of sizes, shapes, and piquancies, they are an important part of Southwestern dishes. Before use, the skin is removed. Used in sauces, relishes, stews, and as chilli rellenos. Chilli, Indian The fresh green chilli used in Indian cooking is of the cayenne type, about 7.5 cm long and slender. Its heat can vary from mild to fiery. The only way to judge the heat is by tasting a tiny piece of skin from the middle section. The top part of the chilli with more seeds is always the hottest, the bottom tip, the mildest. The hot seeds of the chilli are never removed in India. Red Chillies are just ripe green chillies. However, their flavour is somewhat different, although their intensity can be exactly the same.

Whole dried chillies are added to Indian food through quick contact with very hot oil which enhances and intensifies the flavour of their skins. Then the chillies are stewed with the food being cooked. If you do want to remove the seeds from dried chillies, break off the stem end and shake the seeds out. Chilli, Mexican The jalapeno is one of the popular chillies in Mexican Cuisine. It is thicker skinned and hotter than the Indian chilli. Mexicans roast their chillies to intensify the flavour. Jalapeno Chilli This fiery hot chilli is the one by which all other chillies are judged. Ripened they can be dark green or red. They have a very thick fleshy skin and are sausage shaped with a blunt end. Mexican Hot Chilli One of the hottest chillies. It has a bright green skin, is 6 - 8 cm long and is pointed at one end. Chilli, paste/sauce A variety of thick seasoning pastes and sauces made from ground chilies, oil, salt and sometimes garlic and vinegar are used throughout Asia. Chilli oil This spicy, bright red oil, an essential in Chinese cooking, is made from steeping vegetable oil with crushed or small dried chillies. Because of its strong, fiery flavour, it is used more as a seasoning or condiment than as a cooking oil. Chilli Powder (Chilli Pepper) This hot powder is made by grinding the dried red skins of several types of chilli peppers. In India, it is simply called Chilli Powder, but this is not to be confused with the Mexican-Style chilli powder that also contains Cumin, Garlic and Oregano. In other places it is called Cayenne Pepper. Chilli Powder, Kashmiri There is a powder made from a long Kashmiri chilli that is relatively mind in taste, but which, like Paprika, gives off a lovely deep red colour. If this is not available, use a mix of paprika and normal chilli powder. Chilli, Red Green chilli that has ripened and dried. Usually used ground or crushed for added seasoning or in making a variety of sauces. Chilli Rellenos Green chillies stuffed with cheese or meat, dipped in a cornmeal batter, and deep-fat fried. Chimaja Wild celery, root and leaf. Chinese broccoli (gai lan) The broad leaves, tender stalks and delicate white flowers of this vegetable are all edible. They have a mild flavour, similar to Western broccoli, but with a slightly bitter, earthy flavour. Ideal for steaming and stir-frying; often paired with oyster sauce. Chinese chives Also known as garlic chives, these flat green chives are quite pungent and are used extensively in stir- fries and soups. Chinese egg noodles These wheat-flour-based egg noodles are sold in both fresh and dried forms; substitute spaghetti or fettuccine if unavailable. Chinese rice wine (Shaoxing) This brown, nutty-tasting wine is made from glutinous rice, millet, yeast and spring water, and is similar in taste and smell to dry sherry, which can be used as a substitute if Shaoxing wine is not available. An important ingredient in Chinese cuisine, rice wine imparts a rich flavour and aroma to marinades and sauces. Chinese Sausage Lop Cheong are compact links about 6 inches long, with a slightly sweet and spicy flavour. They are a pork sausage and must be cooked before eating. Steam for 15 minutes, then serve with rice and a dipping sauce of mustard, or slice and stirfry with other ingredients. Refrigerate for as long as 1 month, or freeze for longer storage. Smoked dried jalapeno chillies. The distinctive smoky heat of is used to flavour Southwestern and Mexican dishes. They are sold both dried and in cans, in a vinegary sauce called adobo. Chives, Garlic Garlic-scented, flat-sided thick chives that have an edible flower. They need very little cooking and are usually added to soups; noodle dishes; stir-fries or salads just before serving. If unavailable, use normal chives. Chives, Chinese Flat leaved, 25 - 35 cm long with quite a garlicky pungency, green Chinese Chives are sold in large bunches. Don't confuse them with the yellow or hollow flowering variety, or with garlic chives, although any of these would make a good substitute. They will keep for about 2 days in the fridge. Chop To cut into small pieces using a knife or other sharp utensil. Chops Sometimes known as cutlets. Chorizo Highly seasoned pork link sausage. Choux Paste A paste consisting of eggs, water, salt, shortening, and flour for making Eclairs and cream puffs. Choy Sum Sometimes called a flowering cabbage for its relatively slender stalks and tiny yellow blooms, this Chinese cabbage has a very delicate taste. Chutney A fruit condiment used commonly in Indian cuisine. It looks like fruit preserves, but contains vinegar, spices, and at times nuts. Its taste varies from sweet to tart, and mild to spicy. The most common chutney is mango. Cider The juice from pressed apples used as a beverage or to make vinegar. Cilantro Also known as Coriander and Chinese Parsley. This herb is often used in Chinese and Mexican cooking. It resembles and is often used like parsley. The seeds of this aromatic plant are often dried and used as spices (whole or ground). Its flavour is reminiscent of slightly burnt oranges. Cinnamon The bark of a tree - a type of cassia. Used in the West for desserts, mostly in its "stick" or powdered form. It is added to many Indian rice dishes and meat dishes for its warm sweet aroma. It also forms an important ingredient of Garam Masala.

The thick, dark brown bark of a type of cassia is used in Balinese cooking rather than the true cinnamon. It is far less subtle in flavour and far cheaper.

Don't substitute ground cinnamon when Cinnamon sticks or bark is called for, unless absolutely necessary. Clamart, a la Any of a few dishes that include green peas (either whole or in a puree). Its named after a district of Hauts-de-Seine that was famous for its pea crops. Famous Clamart dishes include Clamart soup (puree of fresh peas in consomme), poached eggs Clamart, and puff pastry Clamart. There is also a garnish called Clamart (tartlets or artichoke bottoms filled with buttered peas). Clarify To make a liquid clear by adding beaten egg white and egg shells. The egg jells in the hot liquid and cloudiness adheres to it and then the liquid is strained. Cloves The brown, hard dried flower buds of an aromatic Southeast Asian evergreen. They are useful in both whole and ground forms. Ground, they are used in cakes and soups. Whole, they add great flavour to mulled wines and ciders. Cloves also have natural preservative qualities. Coat To cover the surface of one food with another. Coatspoon When a mixture forms a thin, even film on a spoon. Cobbler A deep dish pie, generally made with fruit. Cocktail An appetizer served before or as the first course of a meal, an alcholic beverage served before the dinner, or a cut shell-fish with a tart sauce served at the start of a meal. Cocoa Powder Cocoa has far less fat and fewer calories than baking and eating chocolate because the cocoa butter has been removed. This also means cocoa tastes less rich, so when you're cooking with it, you have to find another way to put the moisture and richness back in. Coconut Coconuts are widely used in SE Asia and India for making sugar, alcohol, housing, utensils, temple offerings, charcoal and in cooking. The grated flesh of coconut, either fresh or dried, is added to food; the flesh is grated on special graters which are different depending on the country. It can be squeezed in water to make coconut cream and milk. The juice of young coconuts is drunk in hot weather, and is good for stomach upsets and other digestive needs.

In India, coconut sellers line the streets and seashores in the morning selling coconuts semi hulled to the early buyers. Likewise, in Bali, they are plentifully available in the markets that open about 4am.

When buying a coconut, look for one that shows no signs of mould and is free of cracks. Shake the coconut. If it contains a lot of water it has a better chance of being good. Once broken, the inner flesh of the coconut should taste sweet, never rancid or mouldy.

To grate fresh coconut, peel off the husk, and then the brown skin with a vegetable peeler or a knife, cut into pieces and throw them into a blender. Freeze what you do not use.

If fresh coconut is not available, use dried coconut, or, in desperate times, unsweetened desiccated coconut, soaked with some warm water for 1 hour. Use 30g for each 60g of fresh coconut. Coconut Cream Coconut cream is made by combining 1 parts water and 4 parts shredded fresh or desiccated coconut meat and simmering until foamy. The mixture is then strained , squeezing as much of the liquid as possible from the coconut meat. Milk can be substituted for water for an even richer result. Coconut cream comes canned and may sometimes be found frozen in Asian markets and some supermarkets. Coconut Milk Coconut milk is made by combining equal parts water and shredded fresh or desiccated coconut meat and simmering until foamy. The mixture is then strained , squeezing as much of the liquid as possible from the coconut meat. The coconut meat can be combined with water again for a second, diluted batch of coconut milk. Coconut milk comes canned and may sometimes be found frozen in Asian markets and some supermarkets. Coddle To cook or simmer an item just below the boiling point for a short length of time. Coddling Cooking just below the boiling point; such as Coddled Eggs. Coffee Coffee combats drowsiness, temporarily boosts athletic performance, eases congestion due to colds and flu, prevents asthma attacks and enhances pain relieving effects of aspirin. It can also cause jitters and insomnia. Studies have also indicated that it raises cholesterol levels. Coffee beans were first discovered in Caffa, a region of Ethiopia. Until the 17th century, Arabia supplied all the world's coffee through the port of Mocha. The Dutch introduced the plant into one of their islands - Java. Colbert Sauce A sauce consisting of brown sauce, spring onions, claret wine, butter, and lemon juice. Compote Fruits stewed in a syrup or a mixture of assorted stewed fruits. Condensed Milk A preserved milk in which the water content of the milk is evaporated and a lot of sugar is added. It was very popular in wartime England because of how well it preserved. These days it is used mainly in sweets and confectionery making. It is also used in iced drinks (Thai iced tea) because of its high sugar content (it won't freeze easily). Condiment A seasoning for food, a spicy or pungent relish. Confectioners Sugar More commonly known as Icing sugar, it is a powdered sugar, often used in baking and in frostings. Consomme A clear, strong flavoured soup. Cookie A small round quickbread, generally made using baking powder. Also known as Biscuits. Coq au vin Chicken in wine. Coquille (French) Shell. Core To remove the central seed part of certain fruits, such as apples or pears. Coriander - fresh Coriander is also called Chinese parsley or Cilantro. It is widely used in Middle-Eastern and South American dishes, and is common in Asian cuisines, especially Thai. The finely chopped roots of coriander are used in curry pastes and the leaves and stems are wonderful in salads, soups and stir- fries.In India, just the delicate, fragrant green leaves are used though South Indians generally through it into their dals for extra flavour. Other parts of the region treasure stalks and roots. Roots are used in Thai cooking, and are crushed with garlic and black pepper to make a marinade for meat. The roots and stalks can be frozen successfully, and they make a great addition to stock. Fresh coriander also adds a delicious flavour to rice dishes, seafoods, scrambled eggs and tossed green salads. Coriander, Seed Small straw-coloured ridged seeds with a faintly orange flavour are sweetly spicy and cheap. They are used widely in Indian cookery, and are often the major part of many spice mixtures. In Western India they are combined with cumin, shredded coconut and other spices to make a "black masala" that is used with meat and vegetables. In Kerala in the South, they are combined with seeds, black peppercorns and red chililes, dry roasted and used to flavour dishes of prawns. In the North, Coriander, cumin and tumeric are a common trinity used in hundreds of dishes. Whole seeds are usually lightly crushed before use. Cornflour Also known as cornstarch. A white, powdery thickener finer than flour. It is extracted from the starch endosperm of wheat or corn. It must be dissolved in a cold liquid before it is added to a hot mixture or it will lump. It results in a glazy, opaque finish. Cornmeal (also known as polenta and Maize Flour) A yellow, grainy powder made from yellow degermed ground corn. It is similar to semolina in texture. Tortillas and cornbread are two of the most common cornmeal based foods. However, cornmeal is versatile enough to be used in both sweet and savoury dishes. White cornmeal is also available. Cornstarch More commonly known as cornflour. A white, powdery thickener finer than flour. It is extracted from the starch endosperm of wheat or corn. It must be dissolved in a cold liquid before it is added to a hot mixture or it will lump. It results in a glazy, opaque finish. Cottage Pudding Cake served with a warm sweet sauce. Coulis A thin puree of fruit, sweetened and thinned to a sauce consistency using sugar. Coupe Ice cream that is topped with fruit and traditionally served in stemmed glasses or silver goblets. A shallow dessert dish or an actual dessert such as strawberry coupe. Court Bouillion A liquid mixture of salt and water, although some variations include herbs, milk, wine, and lemon or vinegar. It is used mainly for cooking fish and shellfish. The food cooked in the liquid absorbs the flavours of the liquid. Couscous A grain-like hard wheat semolina that has been ground, moistened, and rolled in flour. The grain is then steamed (for 40 minutes) and traditionally served with a stew. There are also sweet couscous dishes. It is a staple dish in the North African countries of Algeria, Tunisia, and Morocco. The couscous you find in most Australian grocery (usually in the rice aisle) stores is precooked. Cracklings Crisp remains left after the fat has been fried out. Cream of Tartar The common name for potassium bitartare, a by- product of wine-making. Its is a major ingredient in baking powder and is used to stabilize beaten egg whites. Cream - To To beat until soft and fluffy, generally applies to shortening and sugar. Cream - heavy Better known here as double cream. Cream - light; half-and-half Better known here as single cream. Crema Centroamerica A Latin-style cream that is as rich or richer than whipping cream. It can be liquid and sweet, or thick, rich, and tangy. Some brands are labeled soft- ripened cheese. It is similar to mascarpone. Crema Centroamericana Acida A Latin-style cream that has the consistency, tang, and fat content of salted sour cream. Crema Fresca Casera Literally 'homestyle fresh cream'. It is a sweet pourable whipping cream used in Latin cooking. Crema Mexican Agria A Latin-style cream as thick as sour cream with 15-20 percent fat content. It also has a tartness similar to sour cream, and is salted. Crema Mexicana A Latin-style cream that has the same amount or more of butterfat as whipping cream. It can be sweet and pourable like whipping cream, or delicately tart and very thick, like creme fraiche. Creme French word for cream. Creme de Casis A sweet cordial flavoured with black currants. Similar to Ribena. Creme Fraiche A matured, thickened cream that has a slightly tangy, nutty flavor and velvety rich texture. The thickness of creme fraiche can range from that of commercial sour cream to almost as solid as room-temperature margarine. In France, where cr ﾏ me fra"che is a specialty, the cream is unpasteurised and therefore contains the bacteria necessary to thicken it naturally. In Australia, where all commercial cream is pasteurized, the fermenting agents necessary for cr ﾏ me fra"che can be obtained by adding buttermilk or sour cream. To make your own: combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days. Cr ﾏ me fra"che is the ideal addition for sauces or soups because it can be boiled without curdling. It's delicious spooned over fresh fruit or other desserts such as warm cobblers or puddings. Cremini Mushrooms A wild mushroom. Creole Usually a soup or sauce containing tomatoes, onions, green peppers, celery, and seasoning. Crepe (French) French word for pancake. Thin pancakes. Croissant A crescent shaped roll. Contains a very high butter content. Cresson French word for watercress. Croquette A minced / ground food product, held together with the addition of a thick cream sauce and eggs, formed into balls or cones, breaded and fried in oil. Croutons Small cubes of bread browned to a golden color in the oven or deep fat fryer, generally served with soups or salads. Crumbing Also known as Breading. To coat an item with a mixture of flour, egg, and bread crumbs. Cube To cut into even, bite-size pieces. Cuisine A characteristic style of preparing food. Cumin An Indian spice with an earthy flavour, also known as comino. It usually appears in its ground form and as cumin seed. Cumin is featured in Middle Eastern (lentil and lamb dishes) and Latin American cuisines (chilli, tamales). Cumin Seeds Cumin is a small shubbery herb, the fruit of which contains a 2 - 4 % volatile oil with a pungent odour, and which is used as a flavouring and as a condiment. It is said that cumin's therapeutic properties manifest as a stomachic, bitter tonic, carminative, stimulant and astringent. Cumin is an ancient favourite of Egyptian origin, extensively used throughout the region, but particularly by people living close to the Mediterranean coastline. Now it is also an essential Indian ingredient. Cumin seeds look a little like caraway seeds, but are slightly larger, plumper and lighter in colour. They are used both whole and ground. When whole, in India, they are often dry roasted or flash cooked in oil (tarka) to intensify their flavour and to make them slightly nutty. When ground, they are used in meat, rice and vegetable dishes. Roasted and ground, they are sprinkled over many snack foods, relishes and yoghurt dishes. Cumin Seeds, Black Black Cumin is a rarer and therefore more expensive form of cumin, with sweeter, smaller and more delicate seeds. These are used in Garam Masala where the mild pungency is perfect. The seeds can be dry roasted and sprinkled over rice pilaffs. Cure To preserve by pickling, salting, or drying. A spice mixture more popular in the West than in India.

There is no such thing as curry powder in Indian cooking, as they compose various blends of spices daily. Learn to grind your own. For example, a Madras (Chennai) style blend is made from coriander seeds, tumeric, mustard seeds, Bengal gram, cumin, chillies, fennel, black pepper,garlic and salt. Curry Leaves These highly aromatic leaves are used in Indian coastal and Southern cooking. They can be frozen. Cut in A part blended into another part. Cutlets A small flattened boneless piece of meat, generally referring to pork and veal. Cuttlefish A rounder, thicker and chewier relative of the squid. This lean and nutritious seafood can be found in ethnic markets. Cooking & Ingredient Terms - D Daikon Radish Also known as Daikon, Mooli, Japanese Radish, Chinese Turnip...... Daikon resembles a large, white carrot and has a firm texture that can withstand long cooking. The long white radish that is Japan's most fundamental vegetable. It is said to have no calories and to be a great digestive, and is always grated row with deep fried dishes like tempura to counteract the oiliness. It can be stir-fried, braised, boiled, steamed or served raw (often grated or finely shredded) in salads. Daikon sprouts are a popular garnish and salad ingredient with tender freshness and spiciness. It should be firm, heavy and unblemished with solid, smooth skin. Look for firm white unwrinkled daikon. To grate daikon, use a Japanese grater or any fine toothed standard grater. Allow the juices to drain away, then squeeze the daikon, either with your fingers or through muslin, and shape into a small mound. Dal Also known as Dhal, Dahl...... Dals, Dhals, Dahls, or lentils and pulses as they are commonly referred to in India, are high in proteins and an excellent substitute for meat, therefore ideal for the vegetarian diet. They are an integral part of an Indian's staple diet. There are two kinds of dals - skin on, and skin off, or "washed" lentils. Dals with the skin on need to be soaked overnight, while the ones with the skin off often don't need to be soaked and can be cooked straight away. There are different varieties of dals used in different parts of India.

• South - Channa dal (split chick pea lentils), Urad Dal (split black lentils) and Mung Dal (split green lentils) • North - Urad (whole black lentils), Rajmah (red kidney beans) and Channa (whole chick peas)

Toor, Toovar or Arhar Dal (yellow lentils) are the most commonly used dal throughout India and forms part of the first solid diet for babies. In general, when cooking lentils, add a pinch of tumeric which gives the lentils an excellent colour and also acts as an excellent anti-oxidant. Add a small amount of vegetable oil (0.5 tspn for 1.5 cups lentils) which gives the lentils a shine or glaze. As a rich source of proteins, a diet high in lentils is also commonly known to cause flatulence, which is countered by the addition of spices which act as anti- flatulents. Dashi .... (dashi-no-moto, hon-dashi) Dashi is Japanese stock - the basic underlying stock that provides the flavour for most Japanese dishes. It is made from dried bonito fish flakes and konbu seaweed and has a very distinctive and lovely smell of the sea. In the old days, dashi was made from scratch. The best dashi is still home made but most rely on instant dashi. There are two types -

• Dashi I - is light and delicate in flavour, and used for making beautiful clear soups • Dashi II - is for more general purpose, for simmering, sauces, thick soups etc.

A very light chicken or vegetable stock can be substituted for dashi - it won't be the same but it will be sufficient. Date Sugar A sweetener made by grinding dehydrated dates. It is high in fibre, and a long list of vitamins and minerals, including iron. Its use is limited by price and the fact it does not dissolve when added to liquids. Substitute one cup date sugar for each cup granulated sugar. Daube A slowly cooked French stew of meat or fish braised in wine and stock with vegetables and herbs. Demi French word for half Daube A slowly cooked French stew of meat or fish braised in wine and stock with vegetables and herbs. Demiglace A thick, intensely flavoured, glossy brown sauce that is served with meat, poultry, or fish or used as a base for other sauces. It is made by thickening a rich veal stock, enriching it with diced vegetables, tomato paste and Madiera or sherry, then reducing it until concentrated. Demitasse A small cup of black coffee. Dessert Also known as pudding. Devil To combine a food with various hot or spicy seasonings such as red pepper, mustard or a piquant spicy sauce, thereby creating a "deviled" dish. Devilled dishes are very popular in English cookery; devilled eggs being one of the most popular. Deviled A term applied to deviled or highly seasoned food, flavoured with hot such as pepper, mustard, or tabasco. Diable Deviled. A term applied to deviled or highly seasoned food. Diced To cut into small cubes or squares. Cut into small cubes. Dissolve To cause a dry substance to become fluid or to absorb into liquid. Doria, a la The name given to various dishes dedicated to the famous Genoese Doria family. The dishes evoke an Italian image in one way or another; for example, combining green, white, or red colours (the colours of the Italian flag) or by including Piedmontese truffles. Famous a la Doria dishes include bombe Doria, chicken Doria, and Doria salad. Dosai Dosai are a thin crisp Indian pancake, made from a fermented batter of rice and split black lentils, cooked on a thick cast iron griddle. Dosais are eaten for breakfast, and for an afternoon snack (cha) in India. They may be served plain, though they are frequently folded or rolled to enclose a masala of spiced mashed potatoes. Dosais are tasty eaten hot from the griddle with fresh coconut chutney and sambar (pureed lentils cooked with fresh vegetables, and spices). Dot To spot small particles of butter or other ingredient over the top of something. Double Boiler Like a bain-marie, a double broiler is a method of cooking without using direct heat. It usually consists of two saucepans that fit together. The bottom sauce pan is filled with water and the top one with the mixture (custard, chocolate, etc.). The saucepans can be made from stainless steel, aluminum, and glass. Dough A thick, soft uncooked mass of moistened flour and other ingredients. Drawn butter Melted butter. Dredging To coat with dry ingredients such as flour or bread crumbs. Dried black mushrooms (shiitake) Drying mushrooms concentrates their flavours and produces a deep, meaty taste. Dried mushrooms are ideal in soups, stuffings, stir-fries and braised dishes. To reconstitute, soak in warm water 15-20 minutes; remove fibrous stems. Dripping fat from roasted meat. Dusting To sprinkle with sugar or flour. Dutch Cocoa Powder An alkalized cocoa. It has an intense flavour.

Cooking & Ingredient Terms - E E. P. Edible Portion. Eau-de-vie deFramboise Eau de vie is an 80 - 90 proof clear fruit alcohol. Framboise means it is raspberry flavoured. Ecossaise (French) The way of the Scottish. Eggplant Also known as Aubergine. Emince (French) Cut fine, or sliced thin. Empanada Fried or baked turnovers with either dried fruit or sweet meat filling. Enchilada Rolled or flat corn tortillas topped or stuffed with meat, cheese, onions, and red or green chilli sauce. Enchilada Sauce Red sauce made of mild to hot chilli pulp or chilli powder, spices, and beef or pork or both. Used for enchiladas. Also called red chilli sauce. Escalope An French cooking term referring to a thinly sliced, boneless, round cut of meat that is slightly floured (or breaded) and quickly sauteed. (also known as scaloppine in Italian). Espagnole A mother sauce. Basic brown sauce. Essence (vanilla, etc.) Also known as extract. Evaporated Milk A preserved milk that has much of the water content removed via evaporation. It is similar to condensed milk, although not as sweet. Extract (vanilla, etc.) Also known as essence

Cooking & Ingredient Terms - F Farce (French) Forcemeat or Stuffing. Farci Stuffed. Farfalle Butterfly (also bow-tie) shaped pasta. Farfalle brighten any meal with their interesting shape. Thick enough for any sauce, or make into a salad or soup. Farina Inner portion of coarsely ground hard wheat. Farro Also known as Spelt...... Farro is a type of hard wheat. It has been grown and used in Italy since Roman times. A famous wedding soup of these regions is called 'Confarrotio'. Fatback Pigfat. Fava Beans Also known as broad beans. Fennel Seeds Fennel Seeds look a bit like cumin seeds (or vise versa), but are plumper and greener. Their flavour is anise-like. Fennel seeds are used in a variety of ways.

• Kashmir - they are often ground and used in conjunction with asafoetida powder and ginger powder for a host of fish and vegetable dishes. • North and West Indian - the whole seeds are used in pickles, chutneys and snack foods. They are often dry roasted or flash fried in oil to enhance the flavour and aroma. • Bengal / East India - are often dry roasted or flash fried in oil to enhance the flavour and aroma in the stir frying of vegetables, where they are also part of panch phoran.

They are also part of the Chinese Five Spice Powder, and can form part of Garam Masala. Fennel seeds are great cooked with oily fish, in Malay curries and satay sauces. They are often eaten dry roasted after a meal to freshen the mouth and as a digestive. A refreshing tea can be made by infusing the seeds in hot water. Fenugreek Seeds Fenugreek was known as "Greek Hay" to the Romans. Fenugreek is an unusual Asiatic herb with aromatic and bitter seeds. It is used by Indians, Armenians, Iranians and Yemenis, who generously flavour their salads and relishes with it. Fenugreek has small, angular yellowish seeds that give many commercial curry powders their earthy, "curry" aroma. They are used in

• North India - mainly in pickles, chutneys and vegetarian dishes. • Western, Southern and Eastern India - used mainly in meat and fish dishes.

They are part of the Bengali , panch phoran. Fenugreek leaves have a similar flavour to the seeds, without the sharp pungency. Fettuccine Long, flat pasta meaning "Small Ribbons". Perfect for heavier sauces, like cheese, meat and tomato sauces. For variety, try breaking in half and putting in soups, or use for a salad. Figs Figs are indigenous to Asia Minor and are grown in the Middle East. They are used fresh and dried in soups, salads and stews. Finnan Haddie Smoked haddock. Fish Balls These are the testicles of fish, delicately removed and deep fried in besan flour. Just kidding. They are small round dumplings made from fish and flour, and used as a cooking ingredient, usually with soup or noodles. Fish Sauce Nam Pla, Nuoc Mam...... A pungent, salty liquid made from the liquid of salted and fermented prawns and/or anchovies which have been fermented in the sun for a long time and is essential in Thai cooking. This brown, salty sauce with a characteristic "fish" smell is a South East Asian staple cuisine and is used as salt is in the West. The best fish sauce is young and has a light whisky- like colour which indicates a refreshingly salty taste. It is best stored in the fridge once opened. Vegetarians can substitute a light soy sauce and extra salt, or a vegetarian variety of "Fish" Sauce. Five-spice powder Chinese and Thai...... A fragrant, pungent, slightly sweet and hot Chinese spice mixture. The blend traditionally includes -

• A blend consisting of star anise, cinnamon, Szechuan peppercorns, cloves and fennel.

Other blends may consist of -

• A blend of ground cloves, fennel, licorice root, cinnamon and star anise. • A blend of cloves, fennel, black pepper, cinnamon and star anise

Five-spice powder is used in marinades, as a for meats and in dipping salt mixtures. It has been used in China since ancient times. The number 5 is significant in Chinese belief, and the five spice blend is said to be beneficial to health. Flan Caramelized custard. Flank Steak Also known as skirt steak. Flautas Meaning "flute," a taco variation; two corn tortillas are overlapped, filled with meat, cheese, onion, and chilli, rolled. Florentine A biscuit / cookie made by cooking butter, sugar, cream, honey, candied fruit (and sometimes nuts) in a saucepan before being baked on a baking tray. They are chewy and often coated with chocolate on one side. Flour Made from finely ground grains, lentils, beans and peas etc. Used in a variety of recipes including breads, biscuits, cakes etc. See also Ata, Glutinous Rice Flour and Mung Bean Flour. Fondant A creamy white substance created by kneading cooked sugar syrup. It is used often as a filling for chocolates, frosting for cakes, petit fours or pastries. It can also be flavoured and made into individual sweets. Forcemeat Ground meat or meats, mixed with seasonings used for stuffing. Framboise a raspberry liqueur with a high alcohol content. Frappe (from the French frappe) A simple sugar syrup mixed with fruit or other flavourings and frozen, then processed to a slightly slushy consistency. It can be served as a drink or a dessert. In some parts of the United States, a milk shake is sometimes referred to as a frappe. French Beans Better known as Green beans. Fresh Masa A moist dough of ground, dried corn that has been soaked in limewater, then cooked. Used in tamales. Frijoles Beans. Most commonly used bean is the pinto bean. Frijoles Refritos Refried beans. Pinto beans that have been boiled, mashed and fried in pork fat. cheese. Froid (French) Cold. Fromage French for cheese. Fusilli Literally means "Twisted Spaghetti". This long, spiraled shaped pasta can be topped with any sauce, broken in half and added to soups, or turned into a beautiful salad. Fusilli also bakes well in casseroles.

Cooking & Ingredient Terms - G Known as laos (Indonesian), lengkuas (Malaysian), kah (Thai), isen, or galingale. It is sometimes called Java root or Siamese ginger...... Galangal is a fresh root (a rhizome of a Zinginber species) that resembles fresh ginger root, but has a thinner, translucent, striped skin. Often, it has pink shoots. Its texture is tougher and its flavour is more citrusy and more astringent than ginger. It is always used in cooked dishes and never eaten raw. If you can't find it, ginger is an adequate substitute. Garam Masala An Indian spice mixture usually composed of coriander, cumin, cloves, cinnamon, and black pepper.Garam Masala Powder. "Garam" means "hot" and "Masala" means "spices", so the mixture of spices are traditionally those that heat the body according to the ayurvedic system of medicine. They are all very aromatic as well. Commercial mixtures often cut down on the more expensive cardamom and fill up with the cheaper coriander and cumin. Generally, but not always, Garam Masala is sprinkled over food towards the end of the cooking to retain its aroma. The garam masala spices can also be used whole.

Make your own (some easy blends below).

• Hyderabadi - Cinnamon, Peppercorns, Cloves, Green Cardamom, Bayleaf, Black Cardamom, Nutmeg, Mace, Fennel Seeds. • Simple - Cinnamon, Peppercorns, Cloves, Green Cardamom, Bayleaf, Cumin Seeds. Extra Simple - Cinnamon, Cloves, Green Cardamom, Black Cardamom. or Anglo- Indian - 5 cm. piece Cinnamon, 1 Tbsp. Peppercorns, 1 Tbsp. Cloves, 2 tsp. Green Cardamom shelled, 0.5 tsp. Nutmeg, grated, 0.5 tsp. Mace powder Mix, store in an airtight container and grind as required. • Bharuchi - Cinnamon, Peppercorns, Cloves, Green Cardamom, Nutmeg, Mace , Star Anise. • Dhansakh - Cinnamon, Peppercorns, Cloves, Green Cardamom, Cumin Seeds, , Peppercorns, dried fenugreek leaves, Coriander Seed, curry leaves, bay leaves, Black Cumin Seeds. • 's - 5 cm. piece Cinnamon, 1 tsp. Peppercorns, 1 tsp. Cloves , 1 Tbsp. Green Cardamom, 1 tsp. Black Cumin Seeds, 1/3 rd / 0.33 pod Nutmeg, 1 curl Mace • Punjabi -5 Tbsp. Coriander Seed , 3 Tbsp. Cumin Seeds , 2.5 Tbsp. Black Peppercorns , 2.5 Tbsp. Black Cardamom, 1.5 Tbsp. Green Cardamom, 5 cm. piece Cinnamon, 4 - 5 Cloves, 1/5 th / 0.2 pod Nutmeg

Dry roast all ingredients separately in a kadhai, wok or frying pan. Mix together and store in an air-tight container in the fridge. When required, grind the whole masala to a fine powder in a spice grinder or mortar, and use as directed. Store in an airtight jar. Garbanzo Beans Also known as ceci or chickpeas. They are very popular in Mediterranean cuisine. Garde Manger (French) The person in charge of cold meat department or the department itself. Garlic Garlic is an annual herbaceous plant with underground bulbs comprising several cloves. Dried mature bulbs are used as flavouring and condiment . It is said that therapeutic uses include antimicrobial, diaphoretic, diuretic, expectorant, antiflatulence and cholesterol lowering agents. Flavour varies in flavour between varieties and growing conditions. The edible bulb is made up of sections called cloves, each encased in its own parchment-like membrane. Store fresh garlic in an open container away from other foods in a cool dark place. Unbroken bulbs will kept for up to 8 weeks. Individual cloves will keep 3 to 10 days once separated from the head. Garlic is usually peeled before cooking, although baking or roasting garlic heads yields a delicious way of eating garlic. To peel easily, crush a clove with the side of a wide knife and the clove can be removed easily from the skin. Crushing, shopping, pressing and pureeing garlic releases more of its essential oils and provides a sharper, more assertive flavour than slicing or leaving it whole. A whole head of garlic can be minced in a food processor to keep on hand for instant use. Separate into cloves and cut off each end. Process one head at a time, unpeeled, then refrigerate in a covered jar for up to 1 week. 1 teaspoon of minced garlic is the same as 1 clove. Garlic, Pickled Whole heads of garlic pickled in a rich salty brine for use as a strong flavouring. Garnish To decorate. Also referring to the food used to decorate. Garniture (French) garnish. Gastrique A reduced mixture of vinegar and sugar used in the preparation of hot sauces accompanying dishes made with fruit (such as duck with orange). Gastrique is prepared by heating the ingredients together until the liquid has almost entirely evaporated. Gateau (French) Cake. Gaufres (French) Wafers. Gaufrette A delicate wafer biscuit / cookie, honey-combed and fan-shaped, made on an oblong iron. It is typically served as a garnish atop ice creams. Gazpacho A cold vegetable soup with a meat broth or tomato juice base containing a variety of raw vegetables. Gelato An Italian ice cream made with a base of milk or egg yolks and milk. It is denser and more icy in texture than Australian ice creams.It usually has stronger flavours as well. Ghee This is butter that has been so well clarified that it can even be used for deep frying. It no longer contains milk solids, and so refrigeration is not necessary. To make it - Put 500 g unsalted butter in a pan over low heat and let it simmer very gently until the milky solids turn brownish and cling to the sides of the pot or else fall to the bottom. The time this takes will depend on the amount of water in the butter. Watch carefully towards the end and don not let it burn. Strain the ghee through a triple layer of cheesecloth. Homemade ghee is best stored in the fridge. Giblets The trimmings from poultry such as the liver, heart, etc. Ginger A Southeastern Asian (originally) plant cultivated for its spicy aromatic rhizomes. It comes in powdered, preserved, and fresh forms. It is most commonly used in Asian cooking, showing up in savoury curries, marinades, rice, tea, or just eaten as a sweetmeat in its crystallized form. In western cooking, the use of ginger has been limited to confectionery and pastry making. For candied ginger: Peel 500 grams gingerroot, and cut into 1 cm - thick slices. In 2 litre saucepan, heat ginger slices and 2 cups water to boiling over high heat. Boil 5 minutes. Drain. Repeat boiling (in fresh water) and draining 3 more times. In same saucepan, heat 1 1/2 cups sugar and 1 1/2 cups water to boiling over high heat. Add ginger slices and return to boiling. Reduce heat to gently simmer ginger, stirring occasionally, until translucent -- about 1 hour. With slotted spoon, transfer ginger to wire rack placed over a tray. Let ginger stand until surface is dry to touch. Roll ginger, a few slices at a time, in 1/4 cup sugar until well coated. Store ginger in jars. Ginger root This knobby, light beige-coloured rhizome comes in two varieties: young and mature. Young ginger is more tender and milder in flavour and can be used with its skin on. Mature ginger has a more assertive, peppery bite. Both should be firm and free of wrinkles. Grated, slivered, minced and sliced ginger can be used in a range of dishes - from marinades and stir-fries to curries and soups. Ginkgo Nuts Ginkgo nuts are the small beige fruit of the Ginkgo tree. They are served as appetisers, used in soups, braised dishes and vegetarian dishes. Glacé Fruits Also known as Candied Fruit. Glucose A thick, clear form of sugar which is produced by the breakdown of starch cells that have been treated with acids or enzymes and then fermented to form sugars. The thickness of the liquid glucose depends on how much the starch cells have broken down. It can be produced from corn, starch, potatoes, grapes, and honey (corn being the most common). When glucose is mixed with maple syrup, it is called pancake syrup. Glucose is most commonly used in confectionery to give elasticity to caramel or sugar piece and to help prevent crystallization. It can also be added to chocolate to produce a modeling paste. Glutinous Rice Flour A fine white flour made from finely milled glutinous rice. Glycerin A clear, sweet syrupy liquid extracted from animal fats and vegetable oils, and is a by-product of soap manufacturing. It is used (in small amounts) in certain cake, pastry, and icing mixtures. The reason being that it is able to draw moisture from the air, keeping these products moist and extending their shelf life. Gnocchi Italian dumpling. Goat Cheese Also known as Chevre. A soft fresh goat's milk cheese sold in a variety of shapes (rounds and cylinders are most common). They are usually sold fresh, but some are marinated in oil. Golden Beets These are yellow ocher coloured beets. They are sweeter than red beets. Like all beets, they go well with tart (i.e. citrus fruit) and salty foods i.e. cheese). Golden Mountain Sauce This is a thin, salty, spicy sauce that is made from soya beans. It looks like soy sauce or fish sauce but has a completely different flavour. It is available from Asian speciality shops. Gorgonzola An Italian cow's milk cheese (48% fat) that is white or yellow and streaked with blue. It has a distinct smell and can have a mellow, strong, or sharp flavour, depending on its degree of maturity. Gouda Cheese A cow's milk, firm, smooth cheese similar to cheddar. This Dutch cheese comes in both young and aged forms. Goujonettes Goujonettes are small strips cut from a fillet, often breaded or dipped in batter, and then deep-fried.This cut has approximately the same dimensions as an adult's index finger. Gourmet (French) Connoisseur of culinary delights. Grand Marnier Orange flavored, cognac based liqueur from France. Granita A mixture of water, sugar, and liquid flavourings (i.e. fruit juice or coffee) that is stirred occasionally while being frozen to create a granular texture. Granulated Sugar Regular sugar for everyday use. Gratin Any sweet or savoury dish baked or broiled so its topping forms a golden crust. Green Beans Also known as French beans. Green Onion Also known as Spring onion or Green onion or Scallion. A bulbless onion with hollow green tops and a white base. It gives dishes a milder onion taste (and is not as abhorrent as chopping regular onions). It works very well in salads, but can also be used in cooked dishes. Griddle or Girdle Griddle or Girdle cooking is an old fashioned way of making scones, which is well worth preserving. Not only is it good fun, especially with kids around or budding young cooks, it just makes sense. The method of preparation is the same for any oven- baked scones, but they are cooked on a griddle, hot plate or frying pan on the stove. They are also great for cooking on the BBQ or webber. The Griddle or Girdle is the predecessor of the modern stove top or hot plate. The Griddle or Girdle, a flat iron plate with a long looped handle, was hung over an open fire in the kitchen and lowered into position when needed for cooking. Scones and cakes were cooked on it. With the advent of the kitchen range, Griddle or Girdle recipes were baked on the flat metal plate that formed part of the top of the cooker. This, rather aptly, was named a griddle after the girdle which it resembled. Today some solid fuel stoves contain a Griddle or Girdle, but few electric ones do, so Griddle or Girdle cookery has reverted back to using the traditional Griddle or Girdle that can be used on top of a stove. Griddle or Girdle cooking is still a live tradition in many parts of England and Scotland. Traditional recipes originated from festivals while other were derived from local produce or evolved from local customs. As the ingredients and cooking method were both limited, it is not difficult to see why the same recipe appears in various parts of the same country under different names. Sweet, savoury and plain Griddle or Girdle cakes are delicious eaten straight from the Griddle or Girdle, split and spread with butter or lashings of thick cream and home made preserves. The key to cooking on a girdle or griddle is to heat it slowly - on low heat, for 10 - 20 minutes until a drop of cold water will start to dance about on the surface. Lightly grease with butter or other fat and cook the cakes for no more than 5 minutes on each side. Grits Coarsely ground hominy (corn with the hull and germ removed). In the Southern United States, it is commonly boiled and served for breakfast or as a dinner side dish. Ground Meats Also known as minced meats. Guacamole Avacado salad served as a dip or on lettuce as a salad, or ingredient in many other dishes.

Cooking & Ingredient Terms - H Halbtrocken Literally means half dry in German. Used in reference to German wines with 9 to 18 grams of residual sugar per litre. Half and half A mixture of equal parts milk and cream, and is 10 to 12 percent milk fat. Halibut Also known as Jewfish. Haricots Verts Tiny green string beans. Harina All-purpose flour. Harina Azul Blue corn meal flour for tortillas. Harina Para Atole Blue corn meal flour for gruel. Harina Para Panocha Sprout wheat flour for Indian pudding (Panocha). Harrisa An extremely spicy, red chilli paste from North Africa. It is made of a mixture of chillies, garlic, and spices. Hasenpfeffer A German stew made from rabbit. Heifer A young female cow that has not had a calf yet. Herb Bouquet A mixture of tied herbs used for seasoning in soups, sauces, and stocks. Herbaceous A term used in decribing the aroma of herbs in the following wines: Sauvignon Blanc, Cabarnet Sauvignons, and Merlots. If the odour is too pronounced, the wine is considered vegetal (not a good thing). Hermitage A French appellation located in northern Rhone. Its reds, made from Syrah grapes, and its whites, made from Marsanne and Rousanne, are highly regarded. Hijiki A dried, squiggly black seaweed used in Japanese cooking. Its usually rehydrated before using. Hijiki is high in calcium. Hock A British term for Rhine wines. Its derived from the german wine town of Hochhheim. Hoisin Sauce Also known as Peking sauce. A reddish-brown sweet and spicy Chinese sauce reminiscent of barbecue sauce. It is made from soybeans and peppers and can be found in the Asian section of most grocery stores. Hor d'oeuvre ( ohr-duh-vr ) (French) Petite appetizers or relishes. Serve as the first course of the meal. Hotte Grape picking basket worn on the backs of French grape pickers. Its traditionally made of wood, but is also found in metal and plastic. Huevos Rancheros Served in several ways, but generally is a fried egg on a corn tortilla and topped with a special green chilli sauce with onions and tomatoes. Sometimes served with red or green enchilada sauce and garnished with lettuce and cheese.

Cooking & Ingredient Terms - I Ice Cream Soda A beverage made of carbonated water, a flavoured syrup, and a scoop or two of ice cream. Icing Sugar Also known as Confectioners sugar, it is a powdered sugar, often used in baking and in frostings. Ice Milk A sorbet to which a small amount of milk has been added. It is lighter and icier than ice cream. Infusion Liquid derived from steeping herbs, spices, etc..

Cooking & Ingredient Terms - J Jalapeno A small green chilli pepper that is mildly hot. They are named after Jalapa, the capital of Veracruz. Serrano peppers are a good substitute when there are no jalapenos on hand. Jamoncillo (Cream Candy) Condensed milk used as a spread or ice cream topping. Jarlsberg Cheese A Norwegian cow's milk cheese that is firm in texture and nutty in flavour. It is very similar to Swiss cheese. Jasmine Rice A fragrant long grain rice from Thailand that is distinctly aromatic, soft and sticky when cooked. The length of each grain four to five times its width. Jewfish Also known as Halibut. Jicama A bulbous, brown root with a crunchy white interior used in Latin American cooking. The sweet and nutty interior is great for crudite platters and salads. Joint (red meat) Also known as a Roast. Large cut of meat w/bone or w/out bone. Julienne (French) A cut of meat, poultry, or vegetables which is 4 mm x 4mm x 4 cm long. Jumbo Shrimp Also known as King Prawns. Jus Usually refers to the natural juice from meat. See au Jus.

Cooking & Ingredient Terms - K Kalamata Olives Also Calamata. Purple-black Greek olives cured in vinegar. Karo Light or dark corn Syrup. Kasha Buckwheat grouts. King Prawns Also known as Jumbo Shrimp. Kippered Herring Smoked or dried herring. Kitchen Bouquet A trade name, a bottled sauce flavour and colour enhancer. Kosher (meat) Meat sold within 48 hours after being butchered in accordance to Hebrew religious laws. The style of Jewish dietary cooking. Kumquats Small oval citrus fruit that is golden-orange in colour.

Cooking & Ingredient Terms - L Lait (French) Milk. Langouste lahn-goost) (French) Crawfish. Larding Salt pork strips inserted into meat with a special needle. Used to add flavour and moisture to meat. Lardons Julienne of bacon. Strips of salt pork used for larding. Lasagne From "lasanum", Latin for pot. Lasagne is a large, flat, rectangular pasta. It is almost always used in baked dishes. Create new Lasagne casseroles by using chopped vegetables, cheeses and any kind of sauce. You can also assemble your casserole and freeze it for later. Leek Small onion like plant, used as an aromatic seasoning or vegetable. Legumes (French) Dried beans, peas, lentils and such. Lemon Grass Known as sereh (or serai Indonesian and Malaysian), takrai (Thai), xa (Vietnamese). Thick, rough pale green stalks with a citrus flavour and scent. To prepare for cooking, cut off and discard the tough root end and green grass top. Use only the tender inner white portion. You can substitute an equal amount of grated lemon moistened with a bit of fresh lemon juice. Lemongrass See 'Lemon Grass'. Lentil A brown or yellow flat seed resembling a pea used for soups, garnishes, and as a vegetable. Liaison A binding agent made up of egg yolks and cream, used for thickening soups and sauces. Lily Buds Also called tiger lily bids or golden needles, dried day lily buds that are nutritious and sweet. They are used often in Chinese dishes. Linguine Literally means "Little Tongues". This pasta has a long, thin shape great for all sauces. Also a good choice for salads and stir-fry dishes. Liquid Tamarind Concentrate Tart brown fruit puree sold in most Indian supermarkets. Do not confuse this with the pastelike concentrate that is black. To make to make your own liquid tamarind concentrate: Soak 1/4 cup tamarind pulp in 1/2 cup hot water for four minutes (until pulp is soft). Squeeze pulp off seeds and rub mixture through a fine sieve into a bowl. Makes about 1/4 cup. Lyonnaise Potatoes (French) Potatoes sliced and sauteed with onions.

Cooking & Ingredient Terms - M Macadamia Nut Also known as the Queensland nut, the macadamia is a fleshy white nut with a coconut-like flavour. In Asia, it it is used in savoury soups and stews. The macadamia is also used in sweets. It has an extremely high fat content. Macaroni A tubular pasta 8 mm in diameter. It gets its name from the Italian word "maccherone", meaning fine paste. Its highly versatile pasta shape, allows macaroni to be topped with any sauce, baked, or put in soups, salads and stir-fry dishes. It can also be molded into a timbale or ring shape. Macerate To soak a fruit in a liquer or wine. This softens the fruit while releasing its juices and absorbing the macerating liquid's flavour. Mache Also known as lamb's lettuce, corn salad, and field salad. It has small, rounded dark green leaves. Mache does not keep well and is best bought right before preparation. Its attractive leaves make a nice garnish. Maitre d'Hotel (French) The head of the catering department. Maitre d'Hotel, a la (French) A yellow butter sauce consisting of lemon juice, parsley, salt, pepper, and drawn butter. Butter: Same as the other but with whole butter. Maize Flour (also known as polenta and Cornmeal) A yellow, grainy powder made from yellow degermed ground corn. It is similar to semolina in texture. Tortillas and cornbread are two of the most common cornmeal based foods. However, cornmeal is versatile enough to be used in both sweet and savoury dishes. White cornmeal is also available. Malted Milk Shake A milk shake to which malted milk powder (a mixture if pure cow's milk and extracts of malted barley and wheat) is added. Manicotti This large, tubular pasta literally means "Small Muffs". Stuff Manicotti with a mixture of meat, cheese and vegetables, top with your favorite sauce, and bake. Or stuff and freeze for a later time. Maraschino An Italian cherry cordial. Also cherries. Marinate To let food stand in a mixture called a marinade (such as a liquid, dry rub, or a paste) before cooking. Some marinades are meant for lending flavour; whereas, those that include an acid (lemon, wine, vinegar, and yoghurt) are meant for tenderizing. Of course, some marinades do both. Marsala Semi-dry, pale golden, Italian wine from Sicily. Marzipan A thick almond paste used in confectioneries. Marzipan is mainly used in cakes and pastries of the European tradition. It is also coloured and sculpted into individual sweetmeats. The play dough-like consistency of marzipan makes it a great medium for garnish making. You can make marzipan at home. Here's a good recipe (you'll find many, many variations). 2 cups superfine sugar, 4 1/2 cups confectioner's sugar, 4 cups finely ground almonds, 3 teaspoons rose water (or rum, brandy, whisky) optional, 1 egg, lightly beaten In a large bowl, combine the sugars and the almonds and mix thoroughly. make a well in the middle, add the rose water and most of the egg. Stir into a stiff paste. If its too dry add more egg. Work the mixture by hand and knead until well combined. Masa Harina Corn dough used mainly for tortillas and tamales. It is made by cooking dried corn kernels with calcium oxide, or limes, until the skins loosen. When the skin is removed, the corn is then ground into masa. Mascarpone Cheese An Italian cream cheese most often used in desserts. It is said to have originated in Lombardy in the 16th century. The name comes from the Spanish 'mas que bono' (better than good). It has a soft and buttery consistency, resembling stiffly whipped cream. Mascarpone goes well with savoury dishes as well as fruit and desserts. It is found in most supermarkets and Italian groceries. It can be expensive. Here is a recipe for a good substitute . 4 cups heavy whipping cream, 1/4 teaspoon tartaric acid. Line a mesh strainer with a dish cloth folded over to make a double thickness. Rest the strainer over a bowl, making sure the strainer does not touch the bottom of the bowl. Set aside. Heat the cream in a double boiler over medium high heat. When the cream reaches 80 degrees C, add the tartaric acid and stir for 30 seconds. Remove the cream from the stove and continue to stir for another 2 minutes. Pour the cream into a lined strainer and refrigerate. When it is cold, cover it with plastic wrap. Let the cream sit in the refrigerator for 12 to 18 hours. It will become very thick and firm. The mascarpone will keep for a week in the refrigerator. Makes 2 cups. Mead A beverage made by fermenting yeast, honey, and water with flavours such as herbs, spices or flowers. Medium Egg Noodles From "Nudel", German meaning paste with egg. This size of Egg Noodle can be baked, tossed in soups or salads, or topped with cream, tomato, cheese or meat sauces for a delicious meal. Mejorama (Spanish) Marjoram. Melba Sauce This sauce is a combination of pureed and strained fresh raspberries, red currant jelly, sugar and cornstarch. It accompanies the dessert Peach Melba,but can also top ice cream, fruit, pound cakes and puddings. It was created by the famous French chef Auguste Escoffier for Australian opera singer Dame Nellie Melba. Melba Toast A thin and dry toast that usually accompanies soups and salads. It was created by Auguste Escoffier for opera singer Dame Nellie Melba (as was Melba sauce and Peach Melba). Menthe (French) Mint. Menudo Tripe and hominy traditionally served on Christmas or New Year's Eve. Mexican Chocolate Hot chocolate using Mexican chocolate as a main ingredient and seasoned with cinnamon, cloves and vanilla. Usually served with biscochitos. Milk Chocolate This is the most popular form of eating chocolate in Australia, probably because of its mild, mellow flavour. Milk chocolate has a less robust flavour than sweet or semisweet. Milk Shake Milk, ice cream, and a syrup or other flavourings mixed in a blender until the ice cream is soft enough to be sipped through a straw. Minced Ground or chopped fine. Minced Meats Also known as ground meats. Mint Mint has traditionally been served with lamb and the flavours marry well. A mint pesto is wonderfully fresh. In a food processor, combine the leaves of one or two bunches of fresh mint, a tablespoon of pine nuts, the juice of a lemon, a couple of cloves of garlic and about a quarter of a cup of olive oil. You can serve mint pesto with grilled lamb steaks or roast lamb or add the whole mixture to freshly cooked drained pasta and refrigerate until cold to serve as a refreshing summer salad. Mirepois Also mirepoix. It is a mixture of diced carrots, onions, celery and herbs (and sometimes ham or bacon) sauteed in butter. It is usually used to season sauces, soups and stews. Mirepoix A mixture of chopped onion, carrot, and celery used to flavour stocks and soups. Ham or bacon are sometimes added to a mirepoix, depending on the specific preparation. Mirin A sweet Japanese rice wine related to sake used only in cooking. It adds a hint of sweetness to most dishes. Mise en place Literally 'put in place' in French. Refers to the preparations for cooking, setting out bowls, pots, and pans and measuring, washing, peeling, and chopping and mincing ingredients. Miso A fermented soybean paste that is an essential Japanese flavouring ingredient, miso is available in a variety of flavours and colours. It is used in sauces, soups, marinades, dressings, dips and main dishes. Mistika Arabic gum; it can be found in most Mid-Eastern grocery stores. Its got a hard, crystalline texture and is usually ground before adding to a recipe. Mizuna A delicate, leafy green with long, jagged-edged leaves; can be used in salads or stir-fries. Mojo Cuban seasoning mix made of garlic, olive oil, and sour oranges (usually Seville oranges). It is used as a dip, marinade, or sauce for vegeatbles and meats. Molasses Also known as dark treacle. What is leftover in the sugar cane after the granulated sugar has been removed. It is very dark, thick, strong in flavour and aroma. It comes in light, dark, unsulfured, and blackstrap forms. Mexican sauce made with red chillies, spices, and chocolate and served over meat or poultry. Crushed sesame seed, pumpkin seed, or nuts are often added for flavour and thickening. (sometimes called Pipian.) Molletes Sweet anise seed rolls. Usaully accompanied by Mexican chocolate. Monkfish A saltwater fish of which only the tail meat is eaten. Morsillo Blood pudding made with pig's blood, raisins, pinon nuts, oregano, and mint. Mostaccioli Literally means "Small Mustaches". This tubular pasta goes well with sauce, used in salads, baked in casseroles, or made into stir fry dishes. Mousse A frozen dessert consisting of either a flavoured custard or a fruit puree lightened with whipped cream.

Cooking & Ingredient Terms - N Nachos An hors d'oeuvre of tostados topped with cheese, sour cream, and jalapeno chilli. Napa cabbage This oval-shaped broad-leafed head has very crisp, pale green crinkled leaves and a sweet, delicate flavour. It is used extensively in stir-fried dishes and soups, and absorbs flavours beautifully. Natillas Soft custard topped with egg white and sprinkled with cinnamon. Navarin (French) Lamb stew with root vegetables, cut green beans, tomatoes, and peas. Neufchatel A soft unripened cheese originally from Neufchatel- en-Bray, France. It has a fat content of 44-48%. Philadelphia sells it as low-fat cream cheese in Aus. Nicoise Literally 'in the style of Nice (France)'. The term refers to the region's cooking, characterized by the use of tomatoes, garlic, olive oil, and brown-black olives. Noir (French) Black. Nopales Leaves or pads of prickly pear cactus. Taste and texture resemble green beans. Used alone as a vegetable or in soups, salads, and omelets. Nouilles (French) Noodles. Nutmeg The oval, brown, wrinkly seed of the nutmeg tree. It is grated to spice up both sweet and savoury dishes. You can find it in cakes, custards, souffles, as well as meatballs and soups.

Cooking & Ingredient Terms - O O'Brien With diced pimiento and green pepper. Oeuf (French) Egg. Okra A vegetable pod used mainly in gumbos, but also other soups, and served as a vegetable. Oloroso One of the two types of sherry (the other being fino). Oloroso means fragrant in Spanish and these sherries have an intense bouquet. They are darker, higher in alcohol and fuller bodied than finos. Olorosos with added sweetners are called cream sherries. Omelette Seasoned eggs that are beaten and fried. The eggs will puff up at which time, they are rolled or folded over. Oporto Portugal's sweet dessert wines (ports). They are named after Oporto, Portugal's second largest city, on the Douro river. Oregano (Spanish) Oregano dried leaves. Orzo This small, grain shaped pasta can be topped with any sauce, added to soups, or baked as a casserole. Perfect as a side dish as well as a main course. Oxidized Wine that has been in contact with air too long, causing it to darken and smell stale. Oyster Sauce A bottled all-purpose Chinese seasoning made from oysters, water, salt,cornstarch, and caramel colouring.

Cooking & Ingredient Terms - P Paella A classic dish combining rice and a variety of both meat and seafood. Palm Hearts Hearts of young palm trees. Palm Sugar Known as gula jawa (Indonesian), gula Malacca (Malaysian), nahm tahn beep (Thai). Ivory to light caramel coloured sugar cakes. Its flavour is extracted from coconut flower or palm. It is similar to brown sugar. In fact, if you can't find it, you can substitute maple sugar or brown sugar blended with a little maple syrup (to moisten) for palm sugar. Pan Broiling To cook in an uncovered skillet where the fat is poured off during cooking. Pancetta An Italian cured meat made from the belly (pancia) of the pig (the same cut used for bacon). It is salted but lightly spiced, but not smoked. You can buy it at Italian delis. Panocha Indian pudding made with panocha flour, brown sugar, and seasonings such as cinnamon and cloves. Papas Potatoes. Papaya A sweet tropical fruit. The juice of this fruit yields an enzyme that is used as a meat tenderiser. Papillote (French) Cooked in foil or parchment paper to seal in flavour, then served and cut open at table. Pappadums Crisp Indian wafers made of legume flour or both rice and legume flours. They are usually served with drinks or as a snack with such accompaniements as chopped onions, tomatoes, coriander, and chilli. Paprika Hungarian for sweet red pepper. A spicy seasoning ground from a sweet variety of red pepper. It is used to flavour ragouts, stuffings, sauces, and garnish. Parboiling To cook partially by boiling for a short period of time. Parchment Paper A silicon based paper that can withstand high heat. It is especially nice to use with sugar and chocolate because they do not stick to the paper at all. Parchment paper can often be reused several times. Parfait A dessert consisting of ice cream, layered with a dessert sauce, fruit, or liquer. In France, a parfait is a frozen dessert containing either whipped cream and Italian meringue or just whipped cream. Parfaits are traditionally served in tall, narrow, footed glasses. Parmesan Cheese A cow's milk cheese whose taste ranges from sweet to sharp. It is a hard cheese, most suitable for grating. Officially, only Parmigiano Reggiano from the Italian area of Emilia-Romagna may be called Parmesan. Asiago and Romano cheeses are good substitutes for Parmesan. Parsley Chopped fresh parsley is delicious in pasta, rice, casseroles, omelettes, scrambled eggs, or mixed with ricotta or cottage cheese to use in sandwiches. One of the most popular ways to use parsley is in tabbouli, made by chopping a large bunch of fresh parsley and mixing it with soaked drained burghul (cracked wheat), chopped shallots and chopped fresh tomato. Dress the tabbouli with the juice of a lemon and a couple of tablespoons of olive oil. Pastelitos Dried-fruit filled pies -- usually apricot or prune or both. Peach Melba A dessert created in the late 1800s by the famous French chef Escoffier for Dame Nellie Melba, a popular Australian opera singer. It's made with two peach halves that have been poached in syrup and cooled. Each peach half is placed hollow side down on top of a scoop of vanilla ice cream, then topped with Melba sauce (a raspberry sauce) and sometimes with whipped cream and sliced almonds. Peche (French) Peach. Pecorino Romano The Pecorino cheeses are made from sheep's milk in Italy. Romano is the best known. Parmesan is a good Romano substitute. Penne Literally means "Quills". This tubular pasta goes well with sauce, used in salads, baked in casseroles, or made into stir fry dishes. Pesto Pesto is an Italian basil sauce. Many variations of this sauce exist including different nut based pestos, different herb based pestos, sun dried tomato pesto, and black olive pesto. Here is a basic low fat version: 2 tablespoons olive oil, 1 tablespoon nonfat plain yogurt, 2 teaspoons lemon juice, 1/4 cup Parmesan cheese, grated, 1 tablespoon pine nuts, 3 cloves garlic, 1 cup fresh basil, firmly packed. Place all ingredients in blender until almost smooth. Pesto tastes great with pasta, , bread, meats, risottos, or stirred into soups. Petit (French) Small. Philadelphia Ice Cream Also called uncooked ice cream. An ice cream made without eggs, using various combinations of milk, cream, sugar, and flavourings like fruit. Its texture is grainier than that of custard based ice creams. Phyllo From the Greek word for "leaf." Phyllo is a paper-thin pastry dough used in Greek and Middle Eastern sweet and savoury dishes. The most popular use of phyllo is the pastry, baklava. Frozen and fresh phyllo dough can be found in supermarkets and Middle Eastern grocery stores. Unopened, phyllo can be stored in the refrigerator for up to a month. Once opened, use within 2 to 3 days. Frozen phyllo can be stored for up to 1 year. Thaw overnight in the refrigerator. Refreezing phyllo will make it brittle. Pickapeppa Sauce A sweet and sour, mild hot pepper sauce from Jamaica. Pickle Vegetables (most commonly cucumbers) preserved in brine or vinegar. Common pickles include: dill pickle (preserved in brine or vinegar flavoured with dill seed), sweet pickle (cured in brine and preserved in sugar and vinegar), and bread and butter pickle (thinly sliced sweet pickles). Other common food items that are pickled include onions, cauliflower, baby corn, pig's feet, and herring. Pico de Gallo Literally rooster's beak, a coarse uncooked tomato salsa (In Jalisco, Mexico it is a relish of oranges). Piloncillo Brown, unrefined cane sugar found in cone-shaped pieces used to sweeten coffee and desserts. Pine Nuts Also known as pignolias and pinon. The pine nut is the seed of the stone pine. They have a creamy look and a light 'pine' taste. They are used often in Italian, Spanish, and Middle Eastern cooking. Pinon Pine nuts, seeds of large pine cones. Used in deserts and breads or roasted and enjoyed as nut meats. Pizzelles Thin decoratively patterned Italian wafer biscuits / cookies that are made in an iron similar to a waffle iron. They may be flat or rolled into ice cream cones. Plantains Also known as machos. The plantain is a green skinned, pink fleshed banana which is usually flatter and longer than a regular banana. It also contains more starch and less sugar. It is usually eaten fried, mashed, or in stews in South American, African, and West Indian cuisine. Plum sauce Also known as duck sauce, plum sauce is a Chinese condiment made from plums, apricots, vinegar and sugar. It has a thick, jam-like consistency and tart- sweet flavour. Plum sauce is used predominately as a dipping sauce for roasted meats and fried appetizers. Polenta A coarse yellow cornmeal mush that is a staple of Northern Italy. As versatile as Souther nItaly's pasta, polenta can be served hot with various toppings. It can be molded, then cut into squares and fried or grilled. Molasses Also called pomegranate syrup, A Middle Eastern bottled condiment made from yellow sour cooked with sugar, gives a fruity tangy flavour to savoury dishes. Porcini Mushrooms Dried Cepes mushrooms found in most Italian markets. They are usually re-hydrated before used in cooking by soaking them in boiling water. Porterhouse Steak A cut of meat from the rear end of the short loin. The name originates from the days when it was served in public alehouses that also served a dark beer called porter. It consists of a hefty chunk of tenderloin with an even heftier chunk of sirloin tip. Some folks like to remove the tenderloin to serve separately as filet mignon. Portobello Mushroom Also Portobella. A full grown cremini mushroom (a variation of regular button mushrooms). The name 'portobello' began as a marketing ploy in the 1980's . Portobellos can easily measure 6 inches in diameter and have an open, flat cap. They have an earthy meaty flavour great in sandwiches and salads. They can be found in most produce sections. Posole Hominy stew made with dried lime-treated corn and combined with pork and seasonings. Primavera Primavera literally means "spring style " in Italian. This usually means topping a dish with fresh vegetables (raw or blanched). Pasta Primavera is one of the most common primavera dishes and usually has a combination of the following: broccoli, squash, asparagus, capsicum, and peas. Just on its own pasta with fresh vegetables might be too bland, so many cooks supplement the dish with either a light, broth based sauce or a creamy cheese sauce. Princess, a la Any dish (usually poultry, salmon, sweetbreads, or egg) topped with the rich garnish of asparagus tips and slivers of truffle. Proscuitto The Italian word for ham, used in the names of raw hams coming from Italy, in particular Proscuitto di Parma and Proscuitto di San Daniele. Pudding Also known as Dessert

Cooking & Ingredient Terms - Q Quahaug Alantic Coast clam. Quelites Spinach combined with pinto beans, seasoned with bacon and crushed chilli pods. Quenelle A poached dumpling (oval), usually made of veal or chicken. Quesadillas Made in a number of different ways, buy always with cheese filling. Usually a folded corn tortilla with a chilli and cheese filling, fried quickly over high heat. Queso Fresco (Native fresh cheese) Made with sweet milk and rennet tablets. It is allowed to set until whey can be separated from the curd. Served with sugar, syrup, or preserves as a dessert. Quetsch A variety of plum used primarily to make an Alsatian eau de vie of the same name. This plum is also used in desserts and liquers. Quiche A pie made of egg and cheese. Quinoa An ancient grain from the Andes, rich in protein, lysine, calcium, and iron. It is whitish, small and pearl shaped. Quinoa cooks like rice (at half the time) and expands to four times its original volume. Its flavour is delicate, plain, and has been compared to that of couscous. It can be included as main dish, a side dish, in soups, in salads and puddings. It can be found in most health food stores.

Cooking & Ingredient Terms - R Radiatore Literally means "Radiators". This ruffled, ridged shape adds elegant interest to any sauce. It also works well baked in casseroles, or used in salads and soups. Ragout A stew made from poultry, game, fish, or vegetables cut into pieces and cooked-with or without first having been browned- in a thickened liquid, generally flavoured with herbs and seasonings. There are two basic types of ragout: brown and white. For a brown ragout, the meat is first browned in fat, then sprinkled with flour, cooked a little, and finally moistened with clear stock or water (or thickened meat juices, if the meat has not been floured). For a white ragout, , the meat is cooked until firm, but not coloured, then sprinkled with flour and diluted with stock. Ramekin Small shallow baking dish. The foods cooked in these are also served in them. Ramekins Porcelain cups, often used to make souffles. They are usually white and can withstand high heat. Rasher Thin slice of bacon or a portion consisting of 3 slices of bacon. Raisin Dried grape. Raw Sugar Sugar that hasn't been refined enough to achieve a granulated quality. It looks like coffee crystals. This coarse sugar is harder to dissolve, making it a nice choice for sprinkling on foods. Rice paper wrappers Circular sheets made from rice flour measuring approximately 8 inches in diameter, rice paper wrappers are brittle and translucent. They must be softened by dipping in hot water for a few seconds and draining. Once softened they can be used to make fresh Vietnamese-style salad rolls or deep- fried spring rolls. Rice stick noodles Made from rice flour and water, these noodles are translucent when cooked. They are usually softened by soaking in hot water for 10 -15 minutes before cooking with other ingredients. Fine rice stick noodles can also be deep fried to create a crispy garnish often used in Chinese chicken salads. Rice vinegar Used in both Japanese and Chinese cooking, rice vinegar is made from fermented rice and comes in several varieties, each differing in intensity and tartness. In general they are all fairly mild compared to European and American-style vinegars. They can be used in dressings, marinades, as dipping sauces and condiments. Ricotta Ricotta is a soft, unripened Italian curd cheese. It is the by product of the whey of other cheeses. It is sweet in flavour and grainy in texture. Ricotta is used often in Italian sweets (most notably Cassata alla Sicilian) and in savory dishes as pasta stuffing. Ricotta Salata A lightly salted sheep's milk cheese that has been pressed and dried. It is one of the best known Sicilian cheeses. Riddling An important step in removing sediment from Champagne. Bottles are placed in racks and then turned by hand or machine over weeks or months until thay are upside down and the sediment has settled on top of the corks. Rigatoni A large, grooved pasta. Rigatoni's ridges and holes are perfect with any sauce, from cream or cheese to the chunkiest meat sauces. Roast (red meat) Also known as a joint. Large cut of meat w/bone or w/out bone. Roasted Garlic Process: Cut the top third of the garlic head off and discard it. Drizzle the remainder with olive oil and put it in aluminum foil. Bake in a 200 C / 400 F degree F oven until edges of the garlic are caramelized (about 40 min.). Roasting, Peeling, and Seeding a Capsicum / Bell Pepper Many methods exist for roasting peppers. Among them are roasting them atop a stove, in an oven broiler, on a grill, and in hot oil. Using the broiler to roast peppers is my preferred method. I find it the least messy and lends itself to preparing large quantities. It is also the only one I have enough experience to explain in detail. Roasting: Preheat the oven broiler for 15 minutes. Place the peppers on the top rack (3-4 inches away from flame). Once a side has blackened, turn (with tongs, fork, towel, or other utensil). Repeat until all sides are blackened. If you are using this method for chilli pepper, other than the bell pepper, you have to monitor closely so as only the skin and not the flesh of the pepper is charred. The capsicum has a hardier skin and does not burn so easily. Peeling: Two different methods can be employed to peel a charred pepper. I personally prefer the first method. Place the peppers in a plastic or paper bag. Fold over the top of the bag, so no steam can escape. This way the steam will build up between the flesh and the skin, making peeling even easier. When the pepper is cool enough to handle (20 minutes), take out of the bag and peel the rest by hand. OR Submerge the charred pepper into a bowl of ice cold water. This will stop the cooking process and aid in the removal of the skin. Once the pepper is cool enough to handle, peel off the rest of the skin. Seeding: If you are going to be using the peppers whole, make a slit down one side, leaving a small space at both ends. Carefully remove the inside with a knife, small spoon, or one of those otherwise useless melon ballers. Otherwise, just remove the stem, remove the seeds and veins with your fingers, and rinse the pepper under water. Sometimes, I seed the pepper before it is charred, with no real difference in the final result. Rockmelon Also known as Cantaloupe Rock Salt A crystalline form of salt that is mixed with cracked ice to freeze ice cream. Romero (Spanish) Rose Water An aromatic liquid made by distilling rose petals. It is used often in Middle Eastern pastries and can be found in many Middle-eastern groceries. Rotini ("Spirals" or "Twists") - This pasta's twisted shape holds bits of meat, vegetables and cheese, so it works well with any sauce, or you can use it to create fun salads, baked casseroles, or stir-fry meals. Royale, a la Literally 'in the royal style'. Usually poached fish or poultry in a veloute sauce ( a white sauce of stock and cream thickened with butter and flour) with truffles. Cooking & Ingredient Terms - S Sabayon A frothy custard of egg yolk, sugar, and wine that is made by whisking the ingredients over simmering water. Served warm as a dessert or sauce. Saccharin A product made from coal tar, used as a substitute for sugar. Saccharin has no food value. Sachet bag Cloth bag filled with select herbs used to season soups or stocks. Saffron The pistil of the Crocus plant, used for flavouring or colouring of food. Sahlab An extract from the tubers of orchids. It can be found in most Mid-Eastern markets. It can be quite expensive, but cornstarch may be substituted. Salad Onion Also known as Spring onion or Green onion or Scallion. A bulbless onion with hollow green tops and a white base. It gives dishes a milder onion taste (and is not as abhorrent as chopping regular onions). It works very well in salads, but can also be used in cooked dishes. Salamander A small broiler used to brown or gratin foods. Salsa Jalapeno A hot sauce or relish made of Jalapeno chillies, onions, either red or green tomatoes, and seasonings. Scallion Also known as spring onion, salad onion and green onion. A bulbless onion with hollow green tops and a white base. It gives dishes a milder onion taste (and is not as abhorrent as chopping regular onions). It works very well in salads, but can also be used in cooked dishes. Scaloppine An Italian cooking term referring to a thinly sliced, boneless, round cut of meat that is slightly floured (or breaded) and quickly sauteed. (also known as escalope in French). Scotch Bonnet Chillies One of the world's hottest peppers, about 30-50 times as hot as a jalapeno. They resemble walnuts in shape and size and range from green to orange in colour. Wear gloves and don't touch your face (or other precious parts) when handling them. Semisweet or bittersweet chocolate This is the chocolate most often called for in cake and biscuit / cookie recipes. 'Bittersweet' and 'semisweet' are often used interchangeably, though bittersweet generally has more chocolate 'liquor' (the paste formed from roasted, ground cocoa beans). Most semisweet chocolate contains at least 35% chocolate liquor, while some fine bittersweets contain 50% or more. Bittersweet and semisweet chocolate have a deep, smooth, intense flavor that comes from the blend of beans used rather than added dairy products. Sugar, vanilla, and cocoa butter are added to the liquor to lend an even richer taste. Serrano Chillies A hot chile pepper. It is both smaller and thinner than the jalapeno. Sesame oil Used extensively in Japanese and Chinese cuisine, this highly aromatic and richly flavoured oil ranges in hue from golden to dark brown. It is sometimes used as a cooking oil, but most often is used as a seasoning accent in stir-fries, dressings, sauces and marinades. Sesame seeds Black and white sesame seeds are used whole as a garnish in a variety of Asian cuisines, ground into a paste, or pressed for their rich oil. To bring out their flavour, toast them briefly in a dry frypan. Shallots An onion variety that produces clusters of bulbs. Their flavour is slightly less intense than that of onions. Shallots are excellent for pickling. Sherbet A smooth frozen ice flavoured with fruit and sugar or with a mixture of fruit, sugar, and milk or cream. Shiitake Also called Chinese, black or oriental mushroom (in its dried form). Shitake is a strongly flavoured mushroom used in both its fresh and dried form. Shrimp Flavour Crackers Known as krupuk. Dried, thin cracker made from shrimp and various flours. The ready made variety are sold alongside potato chips and other snack food. However, you can buy them uncooked for a fresher flavour at home. The Indonesian variety are large cream coloured rectangles or small wafers with a strong flavour. Chinese crackers are thin, translucent and pale or pastel in colour. They have a mild flavor. Shrimp, dried Used in a broad range of Asian dishes, this ingredient adds flavour to fried rice, soups, stir-fries and other dishes. These small dehydrated shrimp lose any strong fishy odour or flavour during cooking. Purchase dried shrimp that are bright orange-pink. Soak them briefly in warm water to soften before cooking. Sieve A fine, mesh strainer. Silverside Beef cut off the rump. Skirt Steak Also known as flank steak. Soba A dark brown buckwheat noodle used in Northern Japanese cooking. Look for it in the Asian section of your supermarket. Soba noodles See 'Soba'. Somen noodles These delicate Japanese wheat flour noodles are often served cold or in soups; if unavailable, substitute angel hair pasta. Sopaipillas Puffy, crisp, deep-fried bread. Accompanies many Southwestern meals, or may be stuffed with refritos or meat and topped with chilli sauce, cheese, and lettuce. Sorbet A smooth frozen ice made with flavoured liquids, either sweet or savoury. Unlike sherbet, it never contains dairy products. leaves Bright green leaves with a lemony flavour that soften when cooked. Soy Sauce Soy sauce is one of the world's oldest condiments. Soybeans and wheat are blended and then yeast culture is added, along with water and salt, to create a mash, which ferments and ages like wine for several months to develop a rich, mellow flavour, aroma and delicate amber colour. Once fermentation is complete, the resulting liquid is filtered, pasteurized and packaged. Non-brewed soy sauces are the result of a 20th-century short cut known as acid hydrolysis. There are critical differences between brewed and non-brewed soy sauces. Brewed soy sauce has a mellow, salty-sweet flavour, a subtle aroma and a delicate, transparent colour - qualities that enhance other ingredients. The harsh, salty flavour of non-brewed soy sauce is one- dimensional, masking and overpowering other ingredients. Soy sauce can be used in entrees, pasta, pizza, soups, salads, sandwiches and more. Soy Sauce can balance and intensify the salty, sweet and tart flavours of other ingredients, acting as a natural flavour enhancer. Spaetzle A dish of small noodles or dumplings made with flour, eggs, water or milk, salt and sometimes nutmeg. In German, spaetzle literally translates to "little sparrow" and is typically served as a side dish like potatoes and is often accompanied by a sauce or gravy. Spatchcocking A French technique of butterflying a whole chicken by removing the backbone so you can open it up flat, like a book, and cook it using direct heat. Because the spatchcocked chicken cooks over fiery hot coals, the process cuts the grilling time almost in half and helps keep the meat moist. Spoom A fruit or wine based ice to which Italian meringue is added when ice is halfway frozen. Spooms are traditionally served in stemmed glasses. Spring Onion Also known as Salad onion or Green onion or Scallion. A bulbless onion with hollow green tops and a white base. It gives dishes a milder onion taste (and is not as abhorrent as chopping regular onions). It works very well in salads, but can also be used in cooked dishes. Squab Young, domesticated pigeon with dark meat (bird is usually about 4 weeks old and weighs one pound or less). It is often served rare. Stock cube; granules; base Also known as bouillon cube; base; granules. A liquid similar to a stock, but cleaner and richer in flavour. Sugar Loaf Sugar molded into a cone shape, with the base traditionally wrapped in blue paper. Nowadays its mainly manufactured for export to Arab countries. A Middle Eastern spice that comes from the grated skin of a dark berry. It has a slightly acidic, astringent flavor. Sundae A dessert of ice cream served with one or more toppings, such as flavoured syrup, dessert sauce, nut, whipped cream, fruit, etc. It is said to have originated in Massachusetts when a law prohibiting the sale of all soft beverages on Sunday was passed. An enterprising soda combined ingredients of an ice cream soda but omitted the carbonated beverage to make a 'sundae'. Superfine Sugar Also called Caster sugar. It is pulverized granulated sugar. It can be bought or prepared at home by whizzing some granulated sugar in the blender. Sweet chocolate Very similar in composition to semisweet chocolate, sweet chocolate simply has more sugar added and less chocolate liquor. It's sold on grocery shelves in the baking section. For people with a real sweet tooth, sweet chocolate can be substituted for semisweet in recipes without a significant change in texture. Sweet Rice Known as nasi ketan. Glutinous rice that cooks up sticky and sweet. The unhulled rice is black and turns purplish black when cooked. The hulled rice is white. Sweet Soy Sauce Known as kecap manis (Indonesian). Sweetened, slightly thick soy sauce. A good substitute is: 1 part soy sauce to 2 parts palm sugar boiled until syrupy, then cooled. Szechuan peppercorns Not, in fact, related to black and white peppercorns, these are tiny dried berries that contain a seed. They have a pungent aroma and mildly spicy flavour and can be purchased whole or in powdered form. Toasting Szechuan peppercorns in a dry skillet brings out the flavour and aroma. They keep indefinitely when stored airtight.

Cooking & Ingredient Terms - T Tabasco Sauce A hot sauce comprised solely of vinegar, red pepper, and salt. Taco A corn tortilla folded in half and fried until crisp, stuffed with meat, or chicken, or refried beans. Before serving, it is topped with lettuce, onion, cheese, and taco sauce. Tahini An oily paste made from ground sesame seeds. A sweetened dark variety also exists. It can be found in health food stores and the ethnic section of most grocery stores. Tamale Red chile pork encased in fresh masa and wrapped in a corn shuck. Usually steamed and served with red chilli sauce. Tamarind Paste A vitamin-rich, tangy, prune like pulp from the pods of a tropical Asian tree. It is used as a seasoning in curries and chutneys or made into drinks, jams, or sorbets. Taquitos (Rolled tacos) Same as tacos except filling is placed inside tortillas and rolled cigar-fashion, then deep-fat fried. Tatsoi Also known as 'spoon cabbage,' tatsoi is a leafy Asian green with a slightly spicy cabbage flavour. It can be used in salads and stir-fries. Teriyaki sauce A marinade and sauce traditionally made from soy sauce, wine, sugar, and other seasonings. Thai Chillies Known as hang prik (Thai), cabe or lombok (Indonesian), cabai or cili (Malaysian), Ot (Vietnamese). Fresh explosive chillies 3 to 4 inches long, and 1/2 to 3/4 inches wide. Their colour ranges from the fresh green state to various stages of yellow to red in a ripened state. They are also sold dried and are often soaked in hot water before using. Toasting Nuts Toasting nuts brings the oils closer to the surface, bringing out the flavour. This is especially useful in low fat cooking, where you want to use less nuts, since they tend to be extremely high in fat. Toasting also makes removing the skins off of nuts easier. Preheat the oven to 180'C. / 350'F. In an ungreased baking tray, spread the nuts in a single layer and let bake for 6 minutes. Remove from the oven. If you want to remove the skins from nuts, wrap the toasted nuts in a kitchen towel. Let the nuts steam for 5 minutes. Roll the nuts around (while still in towel) until skins rub off. Tofu A soybean curd that comes white cheese like square. Its usually stored in water. It shows up a lot in Oriental and vegetarian cooking. Tomatillos Small, green, firm, tomatoes. They are covered with a paper like husk that's removed before cooking. Their acid flavour add a great flavour for sauces. Tomillo (Spanish) Thyme. Torta Stiffly beaten eggs leavened with baking powder and seasoned with salt and oregano, then deep fried. Served during Lent with chilli. Tortillas Mexican pancakes that are either made of flour or masa harina (ground corn). They make an excellent foundation for all sorts of fillings. Enchiladas are softened tortillas that are filled and rolled. Tacos are fried tortillas. Tortillas de Harina Flour tortillas made from wheat flour. Ussually are 7 - 10 inches in diameter and 1/4 inch thick. They remain mostly white after cooking on a griddle, but are flecked with brown and puffed in spots. Used for burritos and as an accompaniment to any Southwestern meal.

Cooking & Ingredient Terms - U Udon noodles These Japanese wheat-flour noodles can be purchased either fresh or dried. They are often used in soups. Umami The fifth primary element of taste, accompanying yet independent of sweet, sour, salty, and bitter. Known as the taste associated with glutamate and monosodium glutamate, umami is the Japanese word for 'delicious' or 'savoury' but is regarded as broth-like or meaty tasting in Western cultures. The umami taste is most common in Asian foods, soups and stews, mushrooms, tomatoes and aged meats and cheeses. Unsaturated fat A kind of fat that is in liquid form at room temperature. Unsweetened chocolate (also called baking chocolate): You don't eat unsweetened chocolate. It has no added sugar and is generally composed of 55% cocoa butter and 45% chocolate mass from the bean. It has an intense chocolate flavour that has to be tempered by sugar and other ingredients.

Cooking & Ingredient Terms - V Vaporise To turn liquids into gasses. Veloute (French) A sauce made with veal stock, cream, and tightened with a white roux. Verdolagas A common garden weed served as a leafy vegetable. Also called purslane. Vermicelli This pasta literally means "Little Worms". It is slightly thinner than Spaghetti and looks like fine strands. Angel hair pasta is a very fine form of vermicelli. Vermicelli is good topped with any sauce, or as a salad or stir-fry ingredient. It is versatile enough to also be used in certain puddings and souffles. Variations include Chinese vermicelli (made with soya flour) and Far Eastern vermicelli (made with rice flour). Vert (French) Green. Viande (French) Meat. Vichyssoise A cold potato and leek soup thickened with cream and garnished with chives. The term is now applied to many other tuber-based soups. Vindaloo The spiciest of all curry dishes. Vindaloos primarily come from central and southwestern coastal India . They are composed of a complicated roasted spice blend which includes mustard seeds, cumin seeds, ginger, peppercorns, fenugreek seeds, cloves, coriander seeds, and tamarind concentrate. One must include red chillies in the mix. Vindaloo sauce is usually served with meat over rice.

Cooking & Ingredient Terms - W Waldorf Salad A salad made with apples, celery, nuts, whip cream, and mayonnaise on a bed of lettuce. Walnut These nuts are native to Asia and grow on walnut trees inside green pods which turn brown and wood like when they dry. Walnut Oil The oil extracted from the walnut. It can be quite expensive and goes rancid quicker than most oils. However, it gives most foods a wonderful nutty flavour whether you cook with or drizzle it. Use it on greens, pasta, or vegetables. Also called Japanese horseradish, a pungent green paste made from a rhizome of the watercress family. Washed A form of cleansing food before preparation or eating. Water bath Bain marie in French. A method of gently cooking delicate foods such as custards, on the stove or in the oven in a pan partially fillled with water. Water chestnuts The canned variety are more widely available, but fresh water chestnuts are a treat that add incredible sweetness, juiciness and crunchy texture to a variety of Asian stir-fries, stews, stuffings and soups. Fresh water chestnuts have a dark brown-black skin that can be peeled away with a sharp knife. They should be firm with no soft spots. Whipping Cream Consists of at least 35% milk fat content and is commercially produced by centrifugal separation. It is sometimes pasteurized but rarely homogenized. When whipped, it will double in volume and is not very likely to curdle. It is usually used to top desserts and piped over cakes. Here are some tips for perfect whipped cream:

1. Chill the bowl and beaters, preferably in the freezer if there' s space. The colder the bowl and beaters, the quicker the cream will whip. 2. Use a small, deep bowl for beating cream. 3. Beat rapidly, scraping the bowl occasionally. Do not overbeat. Beat only until soft or stiff peaks form, as called for in your recipe. 4. Whipped cream to be piped through a pastry tube for decoration should be stiffer than cream whipped to be folded into other ingredients. 5. Ultra-pasteurized whipping cream will take slightly longer to beat than regular whipping cream and will not overbeat as readily. 6. To make sweetened whipped cream, fold 2 to 3 tablespoons sifted confectioners' sugar or granulated sugar into 2 cups whipped cream, after beating.

7. One cup whipping cream yields 2 cups whipped cream. Whisk (n.)A mixing tool designed so its many strands of looped wire make it effective for beating. (v.)To beat with a whisk until well mixed. White Chocolate White 'chocolate' doesn't contain a drop of chocolate. But it does have cocoa butter, from which it gets its faintly chocolaty flavour. The cocoa butter is blended with milk and sugar to form the creamy confection, which is used for both eating and cooking. Wonton wrappers These square sheets of fresh wheat-flour and egg dough can be used to make boiled, steamed or fried wontons, ravioli and other dumplings. They can also be cut into strips and fried to use as a garnish for salads and entrées. Worcestershire Sauce A spicy sauce composed mainly of water, vinegar, molasses, corn syrup, anchovies, spices and flavorings. Its good for marinating meats. It also helps flavour some sauces, but should be used sparingly, as it has a very strong flavour. A good one to try is Lea & Perrins.

Cooking & Ingredient Terms - X Ximenia A small plant found in hot climates in which there fruits are known as mountain plums or wild limes.

Cooking & Ingredient Terms - Y Yams Sweet potato. Yeast A leavening agent used in doughs and batters. It usually comes in a dry, bead like form (which can be compressed into cakes), although it also exists in a fresh form. It is best activated at the temperature of a baby bottle or a comfortable bath). Anything too cold won't activate it, too hot will kill it. Yerba Buena (Spanish) Wild mint, fresh or dried. Yoghurt Cheese Yoghurt cheese can be eaten as a lowfat cream cheese substitute or as is most common as a lowfat alternative in baking. The final quality of the yoghurt cheese is largely dependent on the yoghurt you start out with, so try to use a good quality one. Considerable amounts of fat and calories can be cut out by using a low fat yoghurt (use one without gelatin). To make: Pour yoghurt into a cheesecloth and either let it hang over the kitchen sink or over a bowl. If you drain it over a bowl, you can do it in the refrigerator. Drain overnight. When the yoghurt is firm, remove from the bag and transfer it to a separate container. Discard the liquid. Yoghurt cheese keeps (refrigerated) for up to 1 week. Six cups of yoghurt makes 2 cups of yoghurt cheese. Yorkshire pudding A batter made with flour, eggs, salt, and milk that is baked and served with casseroles, stews or standing rib roast (prime rib).

Cooking & Ingredient Terms - Z Zaatar An herb mixture composed of savoury, thyme, sumac, and sesame seeds. A prepared mixture of this herb mixture can be found at most Middle Eastern groceries. However, be aware that the quality of zaatar can differ greatly. Zabaglione An Italian custard like dessert made solely of egg yolks, sugar, and (traditionally) Marsala wine. Zest The rind of citrus fruit (most commonly orange, grapefruit, lime, and lemon). The rind of the fruit contains oils if essence that lend a nice flavor to the final dish. It is commonly candied or crystallized for pastry use. When zesting, be careful NOT to include the white pith, as that adds a bitter taste. Ziti Literally means "Bridegrooms". A medium-sized, tubular pasta shape. Ziti is perfect for chunky sauces and meat dishes. It also makes wonderful salads, baked dishes and stir-fry meals. Zucchini Green Italian squash. Zwyieka A Polish sausage. Chees e Terms Cheese Terms - A Acid A term used to describe a cheese with a lightly sourish flavour. Ammoniated When certain cheeses are past their prime and overripe they will smell and often taste of ammonia. This particularly applies to soft cheeses such as Brie and Camembert. For those unfamiliar with this smell, it can possibly best be described by imagining a cheese that has been sprayed by a particularly nasty cat, a thing to be avoided at all costs! A colouring agent used to colour a great variety of cheeses ranging from English Cheddar to the French Maroilles. Annatto is a dye obtained from a South American plant. Aroma A cheese's smell or odour which can vary from lightly aromatic to ferociously overpowering. Note that while most strong smelling cheese will also be strong tasting, this does not apply to all. Limburger is a case in point. The American cheeses Brick and Liederkranz both have distinctive aromas but are not overly strong tasting cheeses unless well aged. Asiago An Italian cheese (known as poor man's Parmesan) mainly used for grating. It is reminiscent of cheddar. Although, it is traditionally made with sheep's milk, today it is often made with cow's milk.

Cheese Terms – B Barnyardy A descriptive term often used to describe a cheese's aroma and sometimes its taste as well. Many people find goat's milk cheeses barnyardy, particularly aged ones. Bleu French name for blue veined cheeses. Bloomy rind Cheeses that develop a light white down on their surfaces are known as bloomy or flowery rind cheeses. Such a rind develops as a result of the cheese's surface being sprayed with the Penicillium candidate spore. The best known cheeses of this type are Camembert and Brie. Blue Cheese A cow's milk, semisoft, blue-veined cheese with a very strong aroma. Brushed Certain types of natural rind cheeses, cooked and uncooked varieties, have their rinds brushed during the period they spend ripening. This brushing, done by hand or machine, helps the interior of the cheese to keep moist during the ripening period; it also has an effect on the final flavour of the cheese.

Cheese Terms – C Camembert (French) A soft full-flavoured, ripened cheese made in the Camembert, France region and generally served as a dessert. Casein the element of milk which solidifies when coagulation takes place. Cellar The room, usually underground, where cheeses are left to ripen. Some cheeses, Roquefort is the most famous, are ripened in caves. Cheddaring A cheese that is 'cheddared' has its curd cut into blocks which are turned and stacked at the bottom of the cheese vat at intervals of ten to fifteen minutes for about one-and-a-half hours. Close Used to describe a cheese's texture. A close textured cheese is one which is smooth, unblemished and devoid of holes or cracks. Cooked A step in the cheesemaking process when the cheese curd is heated, sometimes in the surplus whey. Cooked cheeses are all hard cheeses such as Emmentaler and other Swiss types. Cream The fatty element of milk. Creamy Used to describe both the taste and sometimes the texture of certain cheeses. Curdling An early stage in cheesemaking when milk coagulates due to the introduction of rennet. Curing Also known as maturing or ageing - the stage in the cheesemaking process when a cheese is left to ripen. Crumbly The condition of a cheese that breaks away when cut often applicable to blue veins.

Cheese Terms – D Dry matter The part of the cheese that remains after all moisture is removed. Soft cheeses, such as Brie and Camembert, will, on average, contain about 50 per cent dry matter and 50 per cent water.

Cheese Terms – E Earthy A descriptive term often used to describe the nature of monastery cheeses.

Cheese Terms – F Fat content The fat content of cheese refers to the fat content in the dry matter of the cheese. It is usually indicated on the cheese's packaging. The average is 45 per cent but it can be as low as 4 per cent and as high as 75 per cent. Fresh cheese Cheese that does not undergo a ripening period e.g. Cottage Cheese, Cream Cheese, Ricotta.

Cheese Terms – G Gruyere Not only the name of one of the best known Swiss cheeses in the world but also a general name for large cheeses made in France e.g. Gruyere de Comte, Beaufort, Emmentaler.

Cheese Terms

– H Hard Descriptive term for cooked cheeses. Holes Also called 'eyes', basically openings in the body of cheeses such as Emmentaler, Gruyere and other Swiss types. Such holes are spherical, equally spaced and about the size of cherry stones. The holes are caused by bacterial activity which generates prioponic acid causing gas to expand within the curd.

Cheese Terms – I,J,K,L Lactic Milk aroma, sometimes flavour, of certain cheeses.

Cheese Terms – M Micro-organisms Yeasts and ferments present in milk and milk curd. Monastery Certain cheeses are linked historically in that they were originally developed by monks. They are known as monastery cheeses although they range in flavour and aroma considerably. Moulds Moulds can be on the surface of cheese or be developed internally. Surface moulds are the result of cheese being treated with the Penicillium candidate spore; internal moulds are created by the introduction of Penicillium glaucum or Penicillium roqueforti spores both to create blue veined cheeses. Certain French goat milk cheeses develop a natural bluish surface mould and some of the newer double creme cheeses have both a surface mould and an internal mould e.g. Blue Castello, Bavarian Blue, Duet. Mushroomy Flavour and aroma description of certain soft and semi-soft cheeses, particularly members of the Brie/ Camembert family.

Cheese Terms – N Nutty A flavour description of certain cheeses, often refers to a hazelnut flavour.

Cheese Terms – O Open Texture description referring to a cheese which contains openings and holes in its body. The opposite of close.

Cheese Terms – P,Q Paraffin Many cheeses are coated with a paraffin wax, particularly those destined for export markets. Edam is probably the best known. The wax protects the cheese. Pasteurisation The treatment given to partially sterilised milk. Paste The interior of a cheese. Pronounced Descriptive term for a cheese's aroma or flavour. Penicillium Moulds that are developed on the surface of bloomy rind cheeses (Camembert, Brie) and internally in blue veins (see moulds). Persille A French term for a blue vein cheese used in reference to Roquefort because it is the only bleu from sheep's milk. Piquant Descriptive term for a sharp tasting cheese.

Cheese Terms – R Rennet A substance obtained from the stomach linings of young calves which contains a coagulating enzyme. Rind The protective external surface of a cheese. Rinds can be natural or artificially created, thick or thin, hard or soft, washed, oiled, brushed or paraffined. Their prime role is to protect the cheese's interior and allow it to ripen and develop harmoniously. Their presence affects the final flavour of the interior of the cheese.

Cheese Terms – S Skimmed milk When part or all of the cream has been removed from milk, the milk is referred to as skimmed. Cheeses made from such milk generally have a lower fat content than average; some (but not all) are quite pronounced in taste. Starter A bacterial culture which produces lactic acid. Supple Descriptive term used to describe a cheese's texture - firm but not hard, pliable and resilient.

Cheese Terms – T,U,V Tangy Descriptive term used to denote a cheese's flavour usually meaning sharp, distinctive, flavoursome. Texture A cheese's texture can be soft, firm, supple, waxy, open, close and so on. Texture is largely dependent on its moisture content - the softer the cheese the higher its moisture content.

Cheese Terms – W,X,Y,Z Washed rind cheeses The rinds of certain cheeses are regularly washed while they are being ripened. The purpose of this is to keep the cheese moist, supple and to ensure it does not dry out. Such washings can be done with elements as varied as salt water or brandy - thus the washing plays a part in the cheese's final flavour. Some of the strongest smelling and tasting cheeses in the world are washed rind varieties. Wine Terms Wine Terms A

Acetic Vinegary taste or smell that develops when a wine is overexposed to air.

Acidity All wines naturally contain acids, which should be in proper balance with fruit and other components. Sufficient acidity gives liveliness and crispness and is critical for wines to age.

Aftertaste The flavour impression the wine leaves after it is swallowed. Also referred to as the "finish" of a wine. Fine wines have a lingering finish, or aftertaste.

Arak Wine made from fermented rice or palm sap, popular in Indonesia and Bali.

Aroma The smell of a wine, especially young wines.

Aromatic A term for wines with pronounced aroma, particularly those redolent of herbs or spices.

Astringent The "puckerish" quality of high tannin content, which has the effect of drying out the mouth. Many young red wines are astringent because of tannin.

Austere Somewhat hard, with restrained fruit and character.

Wine Terms B

Balance Harmony among the wine's components -- fruit, acidity, tannins, alcohol; a well-balanced wine possesses the various elements in proper proportion to one another.

Big Powerful in aroma and flavour; full-bodied.

Bitter Usually considered a fault in but characteristic of such wines as Amarone and certain other Italian reds.

Blanc (French) French term for white.

Body The weight and texture of a wine; it may be light- bodied or full-bodied. Often refers to alcohol content.

Botrytis cinerea A mould that attacks certain grapes, producing honeyed sweet wines like Sauternes and late- harvest Rieslings.

Bouquet The complex of aromas that develops with age in fine wines; young wines have aroma, not bouquet.

Breed Similar to good bloodlines and handling, as in racehorses; the result of soil, grapes and vinification techniques that combine to produce depth and distinctive character in a wine.

Brix Term used to measure the sugar content of grapes, grape juice (must) or wine. Grapes are generally harvested at 20 to 25 Brix, resulting in alcohol after fermentation of 11.5 to 14 percent.

Brut Term for dry Champagne or sparkling wine.

Buttery Descriptor for rich flavour and smoothness of texture, somewhat akin to the oiliness and flavour of butter. More often refers to oak-aged white wines than reds; many Chardonnays and white Burgundies are said to have buttery aromas and flavours.

Wine Terms C

Calvados An apple brandy from Normandy, France. Made from cider that has been aged for up to two years and distilled.

Chewy Wines with unusual thickness of texture or tannins that one almost "chews" before swallowing.

Clean Fresh, with no discernible defects; refers to aroma, appearance and flavour.

Closed Young, undeveloped wines that do not readily reveal their character are said to be closed. Typical of young Bordeaux or Cabernet Sauvignon, as well as other big red wines.

Coarse Rude or harsh in flavour; clumsy or crude.

Complete Mature, with good follow-through on the palate, satisfying mouth-feel and firm aftertaste.

Complex Multifaceted aroma and/or flavour. Most wines considered great exhibit a combination of flavour and aroma elements.

Cooked Heavy, pruney flavour; also said of wines from very hot growing regions or wines that are overripe.

Corked, corky Smelling of cork rather than wine; due to a faulty cork.

Crisp Fresh, brisk character, usually with high acidity.

Wine Terms D

Deep Having layers of persistent flavour that gradually unfold with aeration.

Delicate Light fragrance, flavour, and body.

Developed Mature. A well-developed wine is more drinkable than an undeveloped one.

Distinctive Elegant, refined character that sets the wine apart on its own.

Dry Opposite of sweet; somewhat subjective in that tasters may perceive sweetness to varying degree.

Dull Lacking liveliness and proper acidity; uninteresting.

Dumb Not revealing flavour or aroma; closed; typical of wines that are too young or too cold.

Wine Terms E

Earthy Smell or flavour reminiscent of earth. A certain earthiness can be appealing; too much makes the wine coarse.

Elegant Refined character, distinguished quality, stylish, not heavy.

Extra Dry A term used on Champagne labels to indicate not- quite-dry; not as dry as Brut.

Wine Terms F

Fat Full of body and flavour; fleshy.

Fine Distinguished.

Finesse Distinctive balance; fineness; elegance and flair.

Finish Aftertaste, or final impression the wine leaves; it can have a long finish or a short one (not desirable).

Firm Taut balance of elements; tightly knit structure; also distinct flavour.

Flat Dull, lacking in liveliness; wine without sufficient acid.

Flavour How the wine tastes.

Fleshy Fatness of fruit; big, ripe.

Flinty Dry, mineral character that comes from certain soils, mostly limestone, in which the wine was grown; typical of French Chablis and Loire Valley Sauvignon Blancs (Sancerre).

Flowery Aroma suggestive of flowers.

Forward Developed ahead of its peers; also, when the fruit is prominent, it is said to be forward.

Fruity Aroma and/or flavour of grapes; most common to young, light wines but refers also to such fruit flavours in wine as apple, black currant, cherry, citrus, pear, peach, raspberry, or strawberry; descriptive of wines in which the fruit is dominant.

Full-bodied Full proportion of flavour and alcohol; big, fat.

Wine Terms G

Green A wine made from unripe grapes that is tart and lacking fruit flavour.

Grip Firmness of flavour and structure.

Wine Terms H

Halbtrocken Literally means half dry in German. Used in reference to German wines with 9 to 18 grams of residual sugar per litre. Hard Stiff, with pronounced tannins; undeveloped.

Harmonious All elements -- fruit, acid, tannin -- in perfect balance.

Harsh Rough, biting character from excessive tannin or acid.

Heady High in alcohol, very full-bodied.

Herbaceous Aromas reminiscent of fresh grass or hay; grassy, as in certain Sauvignon Blancs; also the green pepper character of some Cabernets.

Herby Reminiscent of herbs, such as mint, sage, thyme, or of eucalyptus.

Hermitage A French appellation located in northern Rhone. Its reds, made from Syrah grapes, and its whites, made from Marsanne and Rousanne, are highly regarded.

Hock A British term for Rhine wines. Its derived from the german wine town of Hochhheim.

Honest Without flaws, typical and straightforward, simple but not great.

Honeyed Smell or taste reminiscent of honey, characteristic of late-harvest wines affected by "noble rot" (Botrytis cinerea).

Hotte Grape picking basket worn on the backs of French grape pickers. Its traditionally made of wood, but is also found in metal and plastic.

Wine Terms I,J,K

Intricate Interweaving of subtle complexities of aroma and flavour.

Wine Terms L

Legs The viscous rivulets that run down the side of the glass after swirling or sipping, a mingling of glycerin and alcohol.

Length Lingering aftertaste.

Light Refers to wines light in alcohol but also to texture and weight, how the wine feels in the mouth. Lightness is appropriate in some wines, a defect in others.

Lively Crisp, fresh, having vitality.

Long Fine wines should have a long finish, or aftertaste; see Length.

Luscious Rich, opulent, and smooth; most often said of sweet wines but also intensely fruity ones.

Wine Terms M

Macerate To soak a fruit in a liquer or wine. This softens the fruit while releasing its juices and absorbing the macerating liquid's flavour.

Maderized Wine that has oxidized; has brown or amber colour and stale odour.

Marsala Semi-dry, pale golden, Italian wine from Sicily.

Mature Fully developed, ready to drink.

Meaty A wine with chewy, fleshy fruit; sturdy and firm in structure.

Mellow Smooth and soft, with no harshness.

Mouldy Wines with the smell of mould or rot, usually from grapes affected by rot or from old mouldy casks used for aging.

Muscular Vigorous fruit, powerful body and flavor; robust.

Musty Stale, dusty or rank aromas.

Wine Terms N

Noble Great; of perfect balance and harmonious expression. The so-called "noble" grapes are those that produce the world's finest wines: Cabernet Sauvignon, Merlot, Chardonnay, Sauvignon Blanc, Semillon and Riesling (some would also include Syrah, Nebbiolo and Sangiovese).

Nose The smell of the wine; it may have a "good nose" or an "off-nose," meaning defective odours.

Nutty Nutlike aromas that develop in certain wines, such as sherries or old white wines.

Wine Terms O

Oak, oaky Aroma and flavour that derive from aging in oak casks or barrels. Characterized by smokiness, vanilla, clove or other spices. Should not be overly pronounced.

Off-dry Not quite dry, a perception of sweetness too faint to call the wine sweet.

Off-flavours (also off-aromas or off-nose) Not quite right; flavours or odours that are not correct for a particular type of wine; opposite of clean; defective. Oloroso One of the two types of sherry (the other being fino). Oloroso means fragrant in Spanish and these sherries have an intense bouquet. They are darker, higher in alcohol and fuller bodied than finos. Olorosos with added sweetners are called cream sherries.

Open Revealing full character.

Oporto Portugal's sweet dessert wines (ports). They are named after Oporto, Portugal's second largest city, on the Douro river.

Oxidized Flat, stale or sherrylike aroma and flavour, Wine that has been in contact with air too long, causing it to darken and smell stale.

Wine Terms P,Q

Petillant A light sparkle.

Wine Terms R

Rich Full, opulent flavour, body and aroma.

Riddling An important step in removing sediment from Champagne. Bottles are placed in racks and then turned by hand or machine over weeks or months until thay are upside down and the sediment has settled on top of the corks.

Ripe Mature, fully ripe fruit.

Robust Full-bodied, powerful, heady.

Rough Harsh edges, biting, unpleasant.

Round Smooth and well-developed flavour, without angularity or rough edges.

Wine Terms S

Sharp Biting acid or tannin.

Short Refers to finish, or aftertaste, when it ends abruptly.

Silky Smooth, sinuous texture and finish.

Simple Opposite of complex; straightforward.

Smokey Aroma and flavour sometimes associated with oak aging.

Soft May refer to soft, gentle fruit in delicate wines, or to lack of acidity in wines without proper structure; used on a label occasionally to indicate low alcohol.

Solid Sound, well structured, firm.

Sour Sharply acidic or vinegary.

Sparkling Wines with bubbles created by trapped carbon dioxide gas, either natural or injected.

Spicy Having the character or aroma of spices such as clove, mint, cinnamon, or pepper.

Spritzy Slight prickle of carbon dioxide, common to some very young wines; frizzante in Italy.

Steely Firmly structured; taut balance tending toward high acidity.

Stiff Unyielding, closed; dumb. Strong Robust, powerful, big.

Structure The way a wine is built; its composition and proportions.

Stuffing Big, flavourful, full-bodied wines are said to have "stuffing."

Sturdy Bold, vigorous flavour; full-bodied; robust.

Sulphur, SO2 An anti-oxidant used in making most wines; the fermentation process creates minute natural amounts.

Supple Yielding in flavor; a wine that is readily accessible for current drinking.

Sweet Usually indicates the presence of residual sugar, retained when grape sugar is not completely converted to alcohol. Even dry wines, however, may have an aroma of sweetness, the combination of intense fruit or ripeness. Considered a flaw if not properly balanced with acidity.

Wine Terms T,U

Tannin A natural component found to varying degrees in the skins, seeds and stems of grapes; most prominent in red wines, where it creates a dry, puckering sensation in young reds of concentrated extract; mellows with aging and drops out of the wine to form sediment; a major component in the structure of red wines.

Tart Sharp; acceptable if not too acidic.

Thick Dense and heavy in texture.

Thin Lacking body and flavour. Tired Past its peak of flavor development; old.

Tough Astringent or hard; wiry; tannic.

Wine Terms V

Vanilla A scent imparted by aging in oak.

Velvety Smooth and rich in texture.

Vigorous Firm, lively fruit, strong body; assertive flavour.

Vinegary Having the smell of vinegar; see also Acetic.

Volatile, Volatile Acidity (VA) Smells of acetic acid and/or ethyl acetate, quite disagreeable when excessive though a tiny amount may enhance aromas. Wine Terms W,X

Watery Thin, lacking in flavour.

Weak Lacking grip typical for the wine; without character

Weedy Aromas or flavours reminiscent of hay or grasses; not necessarily unpleasant unless exaggerated.

Weighty Strong, powerful, full-bodied, forceful.

Woody Excessive aromas of wood, common to wines aged overlong in cask or barrel.

Wine Terms Y,Z

Yeasty A bready smell, sometimes detected in wines that have undergone secondary fermentation, such as Champagne; very appealing if not excessive.

Young In simple wines signifies youthful freshness; in finer wines, refers to immaturity, wines as yet undeveloped. Conversi ons Measuring Equipment

These conversions are approximate only.

The difference between the excact and approximate conversions of liquid and dry measures amounts to only a teaspoon or two and will not make any noticeable difference to the end cooking results.

The difference between measuring cups "internationally" is minimal within 2 or 3 teaspoons difference.

For Example : "1 Australian metric measuring cup will hold approximately 250ml." The most accurate way of measuring dry ingredients is to weigh them. When measuring liquids use a clear glass or plastic jug with metric markings.

In our kitchen we use metric measuring cups and spoons approved by Standards Australia. These include :

• a graduated set of 4 cups for measuring dry and liquid ingredients. (the sizes are marked on the cups) • a graduated set of 4 spoons for measuring dry and liquid ingredients. (the amounts are marked on the spoons. • 1 clear glass jug for measuring liquids. 500 ml. (the quantities are marked on the side of the jug) • 1 Teaspoon (tsp) 5 ml.

• 1 Tablespoon (tbsp) 20 ml...... Please Note : New Zealand, Canada, USA and UK all use 15 ml Tablespoons.

How To Measure Correctly

All cup and spoon measurements are level unless otherwise directed in the recipe.

When using the graduated metric measuring cups, it is important to shake the dry ingredients loosely into the required cup. Do not tap the cup on the workbench, or pack the ingredients into the cup unless otherwise directed in the recipe. Level top of cup with back of knife.

When using graduated metric measuring spoons, it is important to spoon the dry ingredients loosely into the required measuring spoon. Do not tap the spoon on the workbench, or pack the ingredients into the spoon unless otherwise directed in the recipe. Level top of spoon with back of knife. When measuring liquids in the jug, place the jug on a flat, level surface. Check for accuracy at eye level.

Dry Measures

Metric Imperial 15 grams 1/2 oz. 30 grams 1 oz. 60 grams 2 oz. 90 grams 3 oz. 125 grams 4 oz. (1/4 lb.) 155 grams 5 oz. 185 grams 6 oz. 220 grams 7 oz. 250 grams (1/4 kilogram) 8 oz. (1/2 lb.) 280 grams 9 oz. 315 grams 10 oz. 345 grams 11 oz. 375 grams 12 oz. (3/4 lb.) 410 grams 13 oz. 440 grams 14 oz. 470 grams 15 oz. 500 grams (1/2 kilogram) 16 oz. (1 lb) 750 grams (3/4 kilogram) 24 oz. (1 1/2 lb.) 1 kg. 32 oz. (2 lb.)

Liquid Measures

Metric Imperial 30 ml. 1 fluid oz. 60 ml. 2 fluid oz. 100 ml. 3 fluid oz. 125 ml. 4 fluid oz. 150 ml. 5 fluid oz. (1/4 pint)(1 gill) 190 ml. 6 fluid oz. 250 ml. (1/4 litre)(1cup) 8 fluid oz. 300 ml. 10 fluid oz. (1/2 pint) 500 ml. (1/2 litre)(2 cups) 16 fluid oz. 600 ml. 20 fluid oz. (1 pint) 1000 ml. (1 litre) 1 3/4 pints Helpful Measures

Metric Imperial 3 millimetres 1/8 inch 6 millimetres 1/4 inch 1 centimetre 1/2 inch 2 centimetres 3/4 inch 2.5 centimetres 1 inch 5 centimetres 2 inches 6 centimetres 2 1/2 inches 8 centimetres 3 inches 10 centimetres 4 inches 13 centimetres 5 inches 15 centimetres 6 inches 18 centimetres 7 inches 20 centimetres 8 inches 23 centimetres 9 inches 25 centimetres 10 inches 28 centimetres 11 inches 30 centimetres 12 inches (1 ft.)

Oven Temperatures

These oven temperatures are only a guide. We have given you the lower degree of heat. Always check your oven manufacturers manual.

F' (Fahrenheit C' (Celcius) Gas Mark ) Very Slow 120'C. 250'F. 1 Slow 150'C. 300'F. 2 Moderately Slow 160'C. 320'F. 3 Moderate 180'C. 350'F. 4 Moderately Hot 190'C. 375'F. 5 Hot 200'C. 400'F. 6 Very Hot 230'C. 450'F. 7