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Pantry Vocabulary 3
Culinary Arts One
| Vocabulary | Definition |
|---|---|
| Savory | An herb from the mint family used traditionally in beans, meats, and poultry. |
| Seasame | A plant native to Indonesia and East Africa and known to the ancient Egyptians, Greeks, and Romans; in Middle eastern cooking used raw or in tahini, Far eastern cooking are fire-roasted yielding a darker, stronger taste and used mostly for flavoring. |
| Soy Sauce | A condiment widely used in Chinese and Japanese cooking made from naturally fermented soybeans and flour. |
| Tabasco | A fiery hot commercial sauce made of red chilli peppers, vinegar, and salt, aged in oak barrels and bottled. |
| Tarragon | An herb in the daisy family used widely in French cooking, essential in bouquet garni and bèarnaise sauce. |
| Thyme | An herb of the Mediterranean, used for medicinal purposes and an essential part of bouquet gami. |
| Vanilla Bean | The dried fruit pod of a climbing orchid indigenous to Central America; it is picked immature, then cured in a long process. |
| Turmeric | A spice obtained from the dried and powered rhizome of an Indian plant, whose bitter flavor and ochre color contribute to curries. |
| Paprika | A condiment made from sweet red pepper, dried and powered, widely used in Hungarian cooking. |
| Parsley | An herb known to the ancient Greeks and Romans for its medicinal properties, curly leaf; most popular US, flat leaf; Europe |
| Pectin | A jelly-like substance found in certain fruits; causes fruit to set when cooked for a long time when sugar and acid in jelly-making. |
| Poppy Seed | A dried seed of the same-named plant, used in breads and pastries as well as in Middle Eastern and Indian cooking. |
| Rosemary | A shrub native to the Mediterranean, whose needle-like leaves are used dried and fresh as an herb, especially with pork, lamb, veal and game. Its name means, ¨Dew of the Sea¨. |
| Rosewater | An extract distilled from water steeped with rose petals which impact their essential oil, used as a flavoring in Middle East, Balkans, and Indian Cooking. |
| Roux | A mixture of flour and butter or other fat, usually in equal proportions, cooked together slowly and used to thicken sauces and soups. |
| Rye | A grain native to central Asia and invaluable because of its hardiness |
| Safflower | A thistle-like plant, whose seeds yield oil and whose flowers yield an orange dye, oil is light in flavor and high in poly-unsaturates. |
| Saffron | The deep orange dried stigmas of a particular crocus, which gathered by hand, expensive, and used as medicine, aphrodisiac, dye and spice. |
| Sage | A perennial herb with grey green leaves used since ancient times for medicinal and culinary purposes, used with pork or goose. |
| Salsify | A plant whose long tapered root is eaten boiled or sautèed; also called oyster plant. |
Created by:
mekomori
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