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Pantry Vocabulary 2
Culinary Arts One
| Term | Definition |
|---|---|
| Lemon Balm | A Mediterranean herb whose leaves, faintly lemon-scented are used in salads, compotes, drinks, tea and in the making of Chartreuse |
| Lard | Rendered pork fat, excellent for flaky pastry because of its solidity, high in saturated fat |
| Dill Weed | An herb whose seeds and leave flavor sweet and savory foods, especially in the northern snd eastern European countries; in the US it is commonly used for picking cucumbers |
| Evaporated Milk | Milk with its water content reduced by half and sterilized, this causes the tastes to be caramelized, but no sugar is actually added |
| Extract | Concentrated stock, juice, or solution produced by boiling and clarification (recuced to a glace or jelly in some cases) or by distillation such as vanilla, almond, rose-water. |
| Fennel Seed | A vegetable and herb in many varieties whose bulbous stems, leaves, and seeds are edible; anise flavored; it is favored in Mediterranean countries where it originated. |
| Fenugreek | A leguminous plant from Western Asia whose slightly bitter leaves are consumed fresh in salads and whose celery-flavored seeds are eaten and usually added to curries; mostly eaten in India |
| File Powder | An herb of the onion family widely used in all cooking; strongest odor when chopped raw, mellows with cooking, dried and pulverized |
| Garlic Salt | Crystallized garlic powder |
| Ginger | The rhizome of a plant native to tropical Asia and used as a spice either fresh, preserved, or died and ground, pervasive in Far and Middle Eastern cooking, used in American Nouvelle Cuisine. |
| Ketchup | Savory sauce or condiment, Chinese in origin, made from a variety of foodstuffs including mushrooms, anchovies, and pickled oyster, commercially, it is a let-down. |
| Lemon Grass | Like sorrel; a leafy green plant similar to spinach German for sour; used in salads, sauces, soups, and puree |
| Mace | A spice made from the lacy covering of the nutmeg seed, dried to an orange brown color and usually powdered; used in savory dishes. |
| Madeira | Aged and blended sherry used in cooking produced on a Portuguese island in the Atlantic Ocean. |
| Marjoram | An herb in many varieties, originally Mediterranean, from the mint family; used in savory dishes. |
| Marsala | A fortified Italian wine, deep amber in color; used in cooking and similar to sherry. |
| Mayonnaise | An emulsion of eggs seasoned with vinegar, mustard, and oil. |
| Mint | An aromatic herb, Mediterranean in origin, included in the family will be marjoram, oregano, peppermint, rosemary, sage, savory, and thyme. Commonly known as spearmint. |
| Mustard | A plant relative to cress, radish, horseradish, and turnip and sharing their pungent taste. The greens make a refreshing spring vegetable and the oil is important in Indian cooking. |
| Nutmeg | The oval seed of the tropical nutmeg tree, native to Moluccas which is dried, ground, and used to flavor a wide range of sweet and savory dishes; Connecticut is known as the Nutmeg State because unsuspecting customers. |
| Oregano | Wild marjoram, popular in Italian cooking, more pungent |
Created by:
mekomori
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