People start asking what is shake? What is Cilantro? What is caraway seed? What is Tarragon? Well basicly we do not have times to answer all of the question. Because of this matter, we feel need to deliver Cooking Glossary for you. You may read them all here so that you'll never let me say shusi is bla bla bla or shake is bla bla bla . Have a read!
A
Allspice: A spice derived from the round,dried berry-like fruit of a West Indian allspice tree. The mildly pungent taste resembles cinnamon, nutmeg, and cloves.
Anise seed: A licorice-flavored seed of the Mediterranean anise herb. It is used as an ingredient in various foods, particularly cookies, cakes, and candies.
Arugula: An aromatic salad green with a peppery taste. It is popularly used in Italian cuisine.
B
Baguette: A long and narrow loaf of French bread that is often used for sandwiches or as an accompaniment to a variety of dishes.
Baking soda: A fine, white powder compound often used as an ingredient in such recipes as breads and cakes to help them rise and increase in volume.
Basil: An aromatic herb cultivated for its leaves. It is eaten fresh or dried and is most frequently used in tomato sauces or served with mozzarella cheese. The sweet basil variety is most common.
Baste: To moisten food periodically with liquid while cooking, such as broth or melted butter. Basting helps add flavor to food and prevents it from drying out.
Bay leaf: A pungent, spicy leaf used in a variety of cuisines, including meats, vegetables, and soups. It is most often used in combination with other herbs, such as thyme and parsley.
Blini: A Russian pancake made of buckwheat flour and yeast. It is commonly served with caviar and sour cream.
Bouillon: A clear, thin broth made by simmering meat, typically beef or chicken, or vegetables in water with seasonings.
Braise: To cook meat or vegetables by browning in fat, then simmering in a small quantity of liquid in a covered container.
Bratwurst: A small pork sausage popular with German cuisine.
Brisket: A cut of meat, usually beef, from the breast of an animal. It typically needs longer to cook to become tender than other meats.
Broil: To cook by direct exposure to heat, such as over a fire or under a grill.
C
Canapé: A cracker or a small, thin piece of bread or toast spread with cheese, meat, or relish and served as an appetizer.
Caraway seed: The pungent seed from the caraway herb used as a flavoring and seasoning in various foods, including desserts, breads, and liquors.
Cassava: A tropical, tuberous plant widely used in African, Latin American, and Asian cuisines. It is most commonly used to make starch-based foods such as bread, tapioca, and pastes. It is also known as manioc or yucca (in Spanish, yuca).
Charcoal brazier: A metal pan for holding burning coals or charcoal over which food is grilled.
Cheesecloth: A coarse or fine woven cotton cloth that is often used for straining liquids, mulling spices, and lining molds.
Chili: A spicy pepper of varying size and color. It is most frequently used to add a fiery flavor to foods.
Cilantro: A lively, pungent herb widely used in Asian, Caribbean, and Latin American cuisines as a seasoning or garnish. It is also known as coriander.
Citron: A large, lemon-like fruit with a thick aromatic rind, which is commonly candied and used in desserts such as fruitcakes.
Clove: A fragrant spice made from the dried, woody flower bud of an evergreen tree native to tropical climates. In Indonesia, where cloves are grown, cigarettes are made from the crushed buds. Cloves also describe a single bud of garlic, shallot, or other bulb root vegetable.
Colander: A simple piece of kitchen equipment that resembles a metal bowl with holes in it. It is used to drain foods, such as pasta or vegetables, that have been cooked in boiling water (or other liquid).
Coriander: See cilantro.
Cream of tartar: A fine, white powder that is added to candy and frosting mixtures for a creamier consistency, or added to egg whites before being beaten to improve stability and volume.
Cumin: An herb cultivated for its aromatic, nut-flavored seeds. It is often used to make curries or chili powders.
Currant: A raisin-like colored berry that is commonly used in jams and jellies, syrups, desserts, and beverages.
D
Daikon: A large, Asian radish with a sweet flavor. It is often used in raw salads, stirfry, or shredded for a garnish.
Dashi: A clear soup stock, usually with a fish or vegetable base. It is frequently used in Japanese cooking. Double boiler: Two pots formed to fit together, with one sitting part of the way inside the other, with a single lid fitting on both pans. The lower pot is used to hold simmering water, which gently heats the mixture in the upper pot. Foods such as custards, chocolate, and various sauces are commonly cooked this way.
F
Fermentation: A process by which a food goes through a chemical change caused by enzymes produced from bacteria, microorganisms, or yeasts. It alters the appearance and/or flavor of foods and beverages such as beer, wine, cheese, and yogurt.
G
Garlic: A pungent, onion-like bulb consisting of sections called cloves. The cloves are often minced or crushed and used to add sharp flavor to dishes.
Garnish: To enhance in appearance and/or flavor by adding decorative touches, such as herbs sprinkled on top of soup.
Gingerroot: A gnarled and bumpy root with a peppery sweet flavor and a spicy aroma. Asian and Indian cuisines typically use freshly ground or grated ginger as a seasoning, while Americans and Europeans tend to use ground ginger in recipes, particularly in baked goods.
J
Jalapeno: A very hot pepper typically used to add pungent flavor. It is often used as a garnish or added to sauces.
Julienne: Foods that have been cut into thin strips, such as potatoes.
K
Kale: Although a member of the cabbage family, the large leaves do not form a head. Its mild cabbage flavor is suitable in a variety of salads.
Knead: To mix or shape by squeezing, pressing, or rolling mixture with hands. Bread is typically prepared this way before baking.
L
Leek: As part of the onion family, it has a mild and more subtle flavor than the garlic or onion. It is commonly used in salads and soups.
Lemongrass: Long, thin, grayish-green leaves that have a sour lemon flavor and smell. Popular in Asian (particularly Thai) cuisine, it is commonly used to flavor tea, soups, and other dishes.
M
Mace: The outer membrane of the nutmeg seed. It is typically sold ground and is used to flavor a variety of dishes.
Manioc: See cassava.
Marinate: To soak a food, such as meat or vegetables, in a seasoned liquid for added flavor or to tenderize.
Marzipan: A sweet mixture of almond paste, sugar, and egg whites, often molded into various shapes.
Matzo meal: Ground unleavened (flat), brittle bread often used to thicken soups or for breading foods to be fried. It is widely popular in Jewish cuisine.
Mince: To cut or chop into very small pieces, typically used to prepare foods with strong flavors, such as garlic and onion.
Mint: A pungent herb that adds a refreshing and sweet flavor to a variety of dishes, either dried and ground or fresh. Peppermint and spearmint are the most common of over thirty varieties.
Miso: A thick, fermented paste made of cooked soybeans, salt, and rice or barley. A basic flavoring of Japanese cuisine, it is frequently used in making soups and sauces.
Molasses: A thick syrup produced in refining raw sugar or sugar beets. It ranges from light to dark brown in color and is often used as a pancake or waffle topping or a flavoring, such as in gingerbread.
N
Napa: A round head of cabbage with thin, crisp, and mild-flavored leaves. It is often eaten raw or sautéed. Also known as Chinese cabbage.
O
Okra: Green pods that are often used to thicken liquids and to add flavor. It is commonly used throughout the southern United States in such popular dishes as gumbo, a thick stew.
Olive oil: Oil derived from the pressing of olives. Varieties are ranked on acidity. Extra virgin olive oil is the least acidic and is typically the most expensive of the varieties.
Oregano: A strong, pungent herb commonly used in tomato-based dishes, such as pizza.
P
Parchment paper: A heavy, grease- and moisture-resistant paper used to line baking pans, wrap foods, and make disposable pastry bags.
Parsley: A slightly peppery, fresh-flavored herb that is most commonly used as a flavoring or garnish to a wide variety of dishes. There are over thirty varieties of parsley.
Pâté: A seasoned meat paste made from finely minced meat, liver, or poultry.
Peking sauce: A thick, sweet and spicy reddish-brown sauce commonly used in Chinese cuisine. It is made of soybeans, peppers, garlic, and a variety of spices. Also known as hoisin sauce. Persimmon: Edible only when fully ripe, the fruit resembles a plum in appearance. It has a creamy texture with a sweet flavor and is often eaten whole or used in such foods as puddings and various baked goods.
Pimiento: A sweet pepper that is often finely diced and used to stuff green olives.
Pinto bean: A type of mottled kidney bean that is commonly grown in the southwest United States and in Spanish-speaking countries, including Mexico. It is often used to make refried beans.
Pistachio nut: Commonly grown in California, the Mediterranean, and the Middle East, the mild-flavored green nut is enclosed in a hard, tan shell. They are either eaten directly out of the shell or are used to flavor a variety of dishes.
Plantain: A tropical fruit widely eaten in African, Caribbean, and South American cuisines. Plantains may be prepared by frying, boiling, steaming, or baking. Although closely resembling a banana, it turns black when ripe and may be eaten at any stage of ripeness.
Prosciutto: A seasoned, salt-cured, and airdried ham. Eaten either cooked or raw, it is often thinly sliced and eaten with a variety of foods such as melons, figs, vegetables, or pasta.
R
Ramekin: A small individual baking dish typically made of porcelain or earthenware. Ramen: A Japanese dish of noodles in a broth, often garnished with pieces of meat and vegetables. An instant-style of this noodle dish is sold in individual servings in supermarkets.
S
Saffron: A golden-colored spice used to add flavor or color to a wide variety of dishes. It is very expensive, so it is typically used sparingly.
Sage: A native Mediterranean pungent herb with grayish-green leaves. Its slightly bitter and light mint taste is commonly used in dishes containing pork, cheese, and beans, and in poultry and game stuffings.
Sake: A Japanese wine typically served warm in porcelain cups. The sweet, low level alcohol sake is derived from fermented rice and does not require aging.
Saltimbocca: Finely sliced veal sprinkled with sage and topped with a thin slice of prosciutto. It is sautéed in butter, then braised in white wine.
Sashimi: A Japanese dish consisting of very thin bite-size slices of fresh raw fish, traditionally served with soy sauce, wasabi, gingerroot, or daikon radish.
Sauerkraut: Shredded cabbage fermented with salt and spices. It was first eaten by the Chinese, but quickly became a European (particularly German) favorite. It is popular in casseroles, as a side dish, and in sandwiches.
Sauté: To lightly fry in an open, shallow pan. Onions are frequently sautéed.
Scallion: As part of the onion family, it closely resembles a young onion before the development of the white bulb, although its flavor is slightly milder. It is often chopped and used in salads and soups.
Shallot: A member of the onion family that closely resembles cloves of garlic, covered in a thin, paper-like skin. It has a mild onion flavor and is used in a variety of dishes for flavoring. cottonseed oils. It is flavorless and is used in baking and cooking.
Sieve: A typically round device used to strain liquid or particles of food through small holes in the sieve. It is also known as a strainer.
Simmer: To gently cook food in a liquid at a temperature low enough to create only small bubbles that break at the liquid’s surface. Simmering is more gentle than boiling the liquid.
Skewer: A long, thin, pointed rod made of metal or wood used to hold meat and/or vegetables in place while cooking. They are most commonly used to make shish kebabs.
Soybean: A generally bland-flavored bean widely recognized for its nutritive value. It is often cooked or dried to be used in salads, soups, or casseroles, as well as in such products as soy sauce, soybean oil, and tofu.
Star anise: A pungent and slightly bitter tasting seed that is often ground and used to flavor teas in Asian cuisines. In Western cultures it is more often added to liquors and baked goods (such as pastries).
Steam: A method of cooking in which food (often vegetables) is placed on a rack or in a special basket over boiling or simmering water in a covered pan. Steaming helps to retain the flavor, shape and texture, and vitamins and minerals of food better than boiling.
Stir-fry: A dish prepared by quickly frying small pieces of food in a large pan over very high heat while constantly and briskly stirring the ingredients until cooked. Stir-fry, which is often prepared in a special dish called a wok, is most associated with Asian cuisines.
Stock: The strained liquid that is the result of cooking vegetables, meat, or fish and other seasoning ingredients in water. Most soups begin with stock before other ingredients are added.
Sushi: Fish and vegetables prepared in bitesized portions with rice. Fish is usually raw, but may be cooked. (Shrimp is typically cooked for sushi.)
T
Tamarind: A brown fruit that is about five inches long and shaped like a large, flat green bean. Inside the brittle shell, the fruit contains large seeds surrounded by juicy, acidic pulp. The pulp, sweetened, is used to make juices and syrups.
Tapas: Small portions of food, either hot or cold, most commonly served to accompany a drink in Spanish and Latin American bars and restaurants.
Tarragon: An aromatic herb known for its anise-like (licorice) flavor. It is widely used in classic French dishes including chicken, fish, vegetables, and sauces such as béarnaise.
Tempura: Batter-dipped, deep-fried pieces of fish or vegetables, originally a Japanese specialty. It is most often accompanied by soy sauce.
Thyme: A pungent herb whose flavor is often described as a combination of mint and lemon. It is most commonly associated with French cooking. Thyme is used to flavor a variety of dishes, including meats, vegetables, fish, poultry, soups, and sauces.
Tofu: Ground, cooked soybeans that are pressed into blocks resembling cheese. Its bland and slightly nutty flavor is popular in Asia, particularly Japan, but is increasing in popularity throughout the United States due to its nutritive value. It may be used in soups, stir-fry, and casseroles, or eaten alone.
V
Vinegar: Clear liquid made by bacterial activity that converts fermented liquids such as wine, beer, or cider into a weak solution of acetic acid, giving it a very sour taste. It can also be derived from a variety of fermented foods such as apples, rice, and barley and is most popular in Asian cuisines in sauces and marinades. Vinegar, rice: Vinegar derived from fermented rice that is often used in sweetand-sour dishes, as a salad dressing, or as a table condiment. It is generally milder than other types of vinegar.
W
Water bath: A small baking pan or casserole dish placed in a larger roasting pan or cake pan to which water has been added. The small pan sits in a “bath” of water in the oven while baking. The water tempers the oven’s heat, preventing the contents of the small pan from cooking too quickly. Whisk: A kitchen utensil consisting of several looped wires, typically made of stainless steel, that are joined together at a handle. It is used to whip ingredients, such as eggs, creams, and sauces.
Wok: A large, round metal pan used for stir-fry, braising, and deep-frying, most often for Asian dishes. Most woks are made of steel or sheet iron and have two large handles on each side. It is used directly on the burner, similar to a saucepan. Worcestershire sauce: A thin, dark sauce used to season meats, soups, and vegetable juices, most often as a condiment. Garlic, soy sauce, vinegar, molasses, and tamarind are just a few ingredients that may be included.
Y
Yucca: See cassava.
Z
Zest: The thin outer layer of the rind of a citrus fruit, particularly of an orange, grapefruit, lemon, or lime. The zest is the colorful layer of the rind, while the pith is the white portion. Most commonly used for its acidic, aromatic oils to season foods, zest can also be candied or used in pastries or desserts.