Abaisser (ah bess say) Rolling out dough to a desired thickness with the use of rolling pin.
Abalone (ab uh loh nee) A large mollusk with bowl like shell. Its respiratory pores can be found in a row near the shells.
Abats (ah bah) A French term for “Offal”. Internal organs of an animal.
Abalone Oyster Mushroom A variety of oyster mushroom native in China that looks like the edible portion of an Abalone. The flesh is earthy and meaty flavor. It must always be eaten cooked.
Abbacchio (ah bahk ee yoh) An Italian word for “a Very Young Lamb”.
Abbaye de Belloc (ah bay ee deuh behl lawk) A semi hard cheese made from Manech sheep’s milk that have been made for centuries by the Benedictine Monks at the Abbey de Belloc in Southwestern France. It has a rich buttery flavor with various hints of caramel, fruits and nuts. Generally ripened for 6 months.
Abernathy Biscuit A popular Scotland firm biscuit with caraway seeds and sugar. It was made by John Abernathy, a Scottish doctor, as a digestive aid.
Abgusht (ab goosht) Also known as “Dizi”. A Persian stew made with beans, chick peas, onions, potatoes, tomatoes, herbs and lamb. Soup and solids are served separately. Typically, solids are mashed in a separate plate together with Flatbread.
A Blanc (ah blahnk) A French term for “In White”. It describes the foods not browned during cooking.
Abondance (ah bohn dahnc) Also known as “Tomme d’Abondance”. A semi hard cheese made from cow’s milk by the department of Savoie in Eastern France. It has a complex fruity and nutty flavor. Generally ripened for minimum of 90 days.
Aboyeur (ah bwah yer) The kitchen worker who accepts orders from waiters and inspects dishes before its release.
Abricot (a bree coo) A French term for “Apricot”.
Abruzzese (ah broo tzay zeh) An Italian term for dishes that liberally use hot chiles.
Absinthe (ab sinth) A bitter liqueur distilled from wormwood. It has distinct anise flavor with a variety of herbs. Typically mixed with water which changes its color from green to milky white.
Acaca (uh kah sah) A Brazilian porridge of coconut milk and rice flour wrapped in banana leaves and cooked by steaming or pan cooking. Typically served as slices or cubes together with sauces and stews.
Acai (ah si ee) Also known as “Power Berry”. A native fruit in Central and South America. It has a berry like flavor with a hint of chocolate.
Acaraje (ah kahr ah jeh) A Brazilian fritter made with skinless black eyed peas, onion, dried shrimp and seasonings. Typically formed into balls and deep fried in oil.
Accompaniment Salad A salad served as a side dish of a main course.
Aceite (ah say tay) A Spanish term for “Oil”.
Aceituna (ah say too nah) A Spanish term for “Olive”.
Acerola (as uh roh luh) Also known as “Barbados Cherry”, “Puerto Rican Cherry” and “West Indies Cherry”. A small, dark red cherry like fruit found in West Indies. It has a sweet flavor. Typically used as desserts and preserves.
Acesulfame K (ay see suhl faym k) A non-caloric artificial sweetener created by Germans during late 1960s.
Acetic Acid (a see tihk) The interaction of common air borne bacteria with alcohol during fermentation. A typical solution in making beer, cider or wine.
Aceto (ah chay toh) An Italian term for “Vinegar”.
Aceto Dolce (ah chay toh dohl chee) An Italian term for “Sweet Vinegar”. It denotes the sweetened vinegar used for pickling fruits and vegetables.
Achar (ah chahr) An East Indian term for “Pickled and Salted Relishes”.
Achiote Seed (ah chee oh tay) Also known as “Annato”. A seed found in East India, Spain and Latin America. It has rusty red color and slightly musky flavored seed.
Acid The word “Acid” comes from a Latin term “Acidus” which means “Sour”. Served as natural tenderizers because they break down cell walls and tissues of meats.
Acidifier (ah si di fee ay) Adding of lemon juice, vinegar or any acid to fruits or vegetables to avoid oxidation.
Acidulated Water (a sihd yoo lay ted) A water combined with a small amount of acid such as vinegar, lemon or lime. Commonly used to prevent discoloration of some fruits and vegetables when exposed to air.
Ackee (ah kee) It has a bright red skin and a soft creamy white flesh when ripe. It was noted that Captain Bligh brought the fruit from West Africa to Jamaica in 1793.
Acorn The fruit of oak tree.
Acorn Squash An oval shaped winter squash with dark green skin and orange flesh.
Acqua (ah kawh) An Italian term for “Water”.
Active Dry Yeast A form of yeast that must be rehydrated with warm water before using it.
Aerobic (ai roh bik) A bacteria that requires oxygen to live and grow.
Additives A chemical used to maintain the quality of a food product.
Ade (ayd) A drink made by combining citrus juice, sugar and water.
Adobo Sauce (ah doh boh) A Mexican mixture made with ground chiles, herbs and vinegar. IT has dark red color and sharp taste.
Adobo A famous Filipino dish made with meat (chicken or pork), garlic, herbs, palm vinegar and spices.
Advieh (ad vee eh) Also known as “Adwiya”. A Persian spice mixture made with cardamom, cinnamon, cumin seed and rose petal. Some variations contain black pepper, cloves, coriander, ginger and saffron.
Advocaat (ad voh kaht) A Dutch eggnog flavored brandy.
Aebleskive (eh bleh skeevor) A Danish term for “Apple Slice”. A fluffy buttermilk pancake for about a size of an orange. It can be cooked savory or sweet.
Aebleskiver Pan A pan used to cook Aebleskive.
Aemono (ah eh moh noh) A Japanese term for “Dressed Foods”. It refers to salad like dishes served with complimentary dressings normally based in pureed tofu.
Aerate (ey ayt) Also known as “Sift”.
Affinage (ah fee nahzh) A French term for “Process of Finishing Cheese”.
Affine (ah fee nay) Also known as “Process of Ripening Cheese”.
Affienur (ah fee nyour) An expert in aging cheese.
Affinatore (ah fee nah toh ray) An Italian Specialist in aging cheese.
Affiner A French term for “To Finish”.
Affogato (ahf foh gah toh) A scoop of vanilla ice cream or gelato topped with a shot of hot espresso. The word “Affogato” comes from an Italian term “Affogare” which means “Drown”.
Affumicata (ah foo me kah tah) An Italian term for “Smoked”.
Agar Agar (ah gahr ah gahr) Also known as “Kanten” or “Japanese Gelatin”. A tasteless dried seaweed in the form of block, strand or powder typically used in Asia.
Agave (ah gah vee) Also known as “Century Plant”. A succulent plant grown in Central America, Mexico and Southwestern United States. It has a sweet and mild flavor. Commonly used in making alcoholic beverages such as Mescal, Pulque and Tequila.
Age A process of letting food get older under certain conditions to improve its flavor or texture.
Agedashi (ah geh dah shee) A Japanese deep fried tofu served with daikon, katsuobushi, ginger and dipping sauce (a mixture of mirin and soy sauce).
Agekamaboko (ah geh kah mah boh koh) Also known as “Satsuaage”. A deep fried special type kamaboko (fish cake).
Agemono (ah geh moh noh) A Japanese term for “Deep Frying”.
Agemono Nabe A deep frying pan similar to Chinese Wok.
Aglio (ah iyoh) An Italian term for “Garlic”.
Aglio E Olio (ah iyoh ay aw iyoh) An Italian term for “Garlic and Oil”. A dressing commonly used on pasta.
Agneau (an yoh) A French term for “Lamb”.
Agnello (ah nyeh loh) An Italian term for “Lamb”.
Agraz (ah grruhs) A popular North African sour sorbet made with almonds, sugar and verjuice.
Agresto (ah greh stoh) An Italian term for “Verjuice”.
Agrodolce (ah groh dohl cheh) An Italian term for “Sweet and Sour Flavor”. The term “Dolce” means “Sweet” while “Agro” means “Sour”.
Agua (ah gwah) Spanish and Portuguese term for “Water”.
Aguacate (ah gwah kah tay) A Spanish term for “Avocado”.
Agua Fresca (ah gwah frehs kuh) A Spanish term for “Fresh Water”. A popular water and sugar beverage in Caribbean, Central America and Mexico.
Agua de Sandia A beverage made with watermelon.
Agua de Melon A beverage made with cantaloupe or other melon.
Agua de Horchata A beverage made with cinnamon, milk, rice and vanilla.
Agua de Jamaica A beverage made with dried hibiscus flower.
Agua de Pepino A beverage made with cucumbers.
Agua de Tamarindo A beverage made with tamarind seeds.
Aguardente (er gwer dayn ter) A Portuguese term for “Brandy”.
Aguardiente (ah gwahr dee en tay) A Spanish term for “Burned Water”. A term used for low quality spirits.
Aguardiente de Caña A South American coarse liquor based on sugar cane with anise seed flavor.
Ahi (ah hee) A Hawaiian term for “Yellow Fin”.
Aigre Doux (ay greh doo) A French term for “Sweet and Sour Flavor”. The term “Doux” means “Sweet” while “Aigre” means “Sour”.
Aiguillette (ay gwee yet) A long narrow slice of meat from the breast of poultry and game bird.
Aioli (ay oh lee) A garlic flavored mayonnaise from Provence, Southern France. A popular
Airelle (ay rehl) A cranberry flavored eau de vie.
Aiysh (i yihsh) Also known as “Biya”. A popular Middle Eastern soft whole wheat flatbread in round shape.
Aji (ah hee) A term used for “Chile Peppers” in Central and South America.
Aji Amarillo (ah hee ah mah ree yoh) A term used for “Yellow Chile”. Also known as “Aji Escabeche”.
Aji No Moto (ah jee noh moh toh) A Japanese name for “Monosodium Glutamate” or “MSG”.
Aji Panca (ah hee pahn ka) A popular chile that has deep burgundy color and mild, sweet and fruity taste.
Ajowan (ahj uh wahn) Also known as “Carom”. A Southern Indian herb related o caraway and cumin. It has purple red seeds with size and shape of celery and taste of thyme. Commonly used in making bread, chutney and curry.
Ajvar (eye vahr) A popular Yugoslavia and Greece appetizer made with eggplant, garlic, sweet red peppers, olive oil, salt and pepper. This cooked relish can be served as a side dish.
Akala (ah kah lah) A purple color, sweet and juicy berry from Hawaii.