A to Z commonly used food's glossary and cooking terms.
Ice cream (originally iced cream) is a frozen dessert made from dairy
products such as cream (or substituted ingredients), combined with flavourings
and sweeteners. This mixture is cooled while stirring to prevent large
ice crystals from forming. Although the term "ice cream" is
sometimes used to mean frozen desserts and snacks in general, it is
usually reserved for frozen desserts and snacks made with a high percentage
of milk fat. Frozen custard, ice milk, sorbet and other similar products
are often also called ice cream.
Ice milk is a frozen dessert with less than 10 percent milk fat and
the same sweetener content as ice cream. Ice milk is typically priced
lower than ice cream and is typically sold as a generic product.
Illawarra plums are composed of two segments; a hard, dark inedible
seed about 1 cm in diameter, and a large, fleshy, purple-black, seedless,
grape-like "modified stalk" about 2.5 cm in diameter, all
with a waxy coating.
Ancient Indians used fennel as a condiment and culinary spice. In Greece,
it was a symbol of success. In Rome, the young fennel shoots were used
as food. Pliny considered it good for improved vision. Culpeper recommends
it as an antidote for poison. In India, it thrives in the sunny, limey,
well-drained loam. The pleasingly warm, sweet smell and the clean appearance
are clear indications of how well Indian fennel retains its exclusive
quality even after drying.
To extract the flavour from herbs, spices, tea or coffee either by pouring
on boiling water and allowing the water to take on the flavours before
drinking hot, or by bringing the mixture to the boil and allowing it
Insalata Caprese (Salad in the style of Capri) is a simple salad of
sliced fresh mozzarella, plum tomatoes and basil from the Italian region
of Campania. It is seasoned with salt, black pepper, and olive oil.
Oregano can be added as well. The main ingredients are similar to Pizza
Margherita. Ideally, the mozzarella is di bufala della Campania, the
olive oil is extra virgin from the peninsula of Sorrento and the tomatoes
and basil are grown in the full sun of the mezzogiorno. The dish reproduces
the colours of the flag of Italy. In a variation, mustard can be added
between the slices of tomato and mozzarella.
A coffee drink made from strong black coffee, sugar and Irish whiskey,
topped with fresh whipped cream and sometimes garnished with a coffee
bean. It's served in a warmed Irish coffee glass - a tall glass with
Inverted sugar syrup is sucrose-based syrup treated with the enzyme
invertase, and/or an acid, which splits each sucrose molecule into one
glucose and one fructose molecule, giving a more rounded sweetness and
preventing crystallization. This property is valued especially by bakers,
who call the products trimoline. Inversion can be partial as in products
like Golden syrup or complete (100% conversion to glucose and fructose)
depending on the functional properties required,
Italian dressing in United States cooking is a vinaigrette-type salad
dressing consisting of an emulsion of water, oil, vinegar or lemon juice,
salt, pepper, minced onions and bell peppers, and a variety of herbs
and spices including garlic, oregano, fennel, and dill. It is often
bought bottled, or prepared by mixing oil and vinegar with a packaged
flavoring mix consising of dehydrated vegetables and herbs.
are fresh pork sausages that include those in the style of northern
Italy, which are sweet and mild, and sometimes flavored with fennel
seed. Southern-style sausages, such as Neapolitan varieties, are often
flavored with dried chili pepper flakes and tend to be hot.
The jalapeno is a small to medium-sized chile pepper that is prized
for the hot, burning sensation that it produces in the mouth when eaten.
It is a cultivar of the species Capsicum annuum.
Jam is a type of fruit preserve made by boiling fruit with sugar to
make an unfiltered jelly. Jam is often spread on bread and also as a
culinary sweetener, for example in yogurt.
A spicy Cajun rice dish popular throughout the American south but most
often attributed to the cooking of New Orleans. There are lots of variations
but essentially it's made with rice, ham or sausage, chicken, prawns,
chillies, tomatoes and other vegetables.
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
A jelly is a sweet or savoury food gel, usually made through the addition
of gelatin or pectin to edible liquids. Sweet jellies include pectin-based
fruit jam or gelatin desserts such as Jell-O and blancmange. Savoury
jellies include aspic or plain gelatine. Vegetarians and Vegans make
jellies using seaweed-based agar as opposed to animal collagen-based
gelatin. In the United States, the usual distinction between "jelly"
and jam is that the latter contains visible pulp, seeds, or pieces of
fruit, whereas the former does not. Gelatine desserts are not ordinarily
referred to as "jelly" in the US, and it is rare (though not
unheard of) to use the term for savoury foods of any description.
is a cooking method defined by the use of both a fiery blend of spices
(allspice, scotch bonnet pepper, thyme, nutmeg, salt, garlic, scallions
and onions) and a process of slow-smoking over a low fire, preferably
of pimento wood.
Modern beef jerky is essentially beef that has been cut into strips
with the fat trimmed off, then marinated, and dried with low heat, usually
under 160?F (70?C). The result is a strip of rather salty or semi-sweet
beef snack that can be stored for long periods of time without refrigeration,
similar to pemmican and biltong. Traditional beef jerky, made from sliced
meat, is readily available in the USA in specialty stores and websites,
as are similar, less expensive products made from processed and formed
is a sweet, crunchy tropical tuber that resembles a radish in texture
and a water chestnut in taste, and is enjoyed raw in salads and other
cold dishes. The thin brown skin is first peeled away from the crisp
white flesh. Choose jicamas that are firm and heavy. Store whole in
the refrigerator for up to 3 weeks; once cut, wrap in plastic wrap and
chill for up to 1 week.
A Mexican style sour cream. It has equal or less fat content than the
American sour cream. Some labels describe it as salted buttermilk, but
its thicker; some call it a thin sour cream. The taste of jocoque ranges
from mildly tangy to refreshingly sharp.
A white-fleshed sea fish found in European waters, John Dory (also known
as St Peter's fish), is an odd-looking creature with an oval, flat body
and a large, spiny head. The white boneless flesh from the fillets is
firm and flavoursome and can be cooked in a variety of ways, including
grilling, sautéing and poaching. It’s popular with chefs
because it goes well with a wide variety of ingredients and flavourings.
The bones from its head make an excellent stock. If you like sole and
turbot then you’ll like John Dory.
A blend of Jonathan and Golden Delicious apples, New York native Jonagold
offers a unique honey-tart flavor, and crispy, juicy nearly yellow flesh.
It debuted in 1968, a product of the New York State Agricultural Experiment
Station. With a yellow-green base skin color and a red-orange blush,
it is excellent both for eating fresh and for cooking. Jonagold is typically
available October through July.
Vegetables or citrus zest shredded or cut into thin matchsticks or very
fine shreds. They're often cooked in butter in a covered pan until quite
soft and then used as a garnish, especially for soups and consommés.
Raw vegetables to be served as an hors d'oeuvre can also be cut into
The darkish berries of the juniper tree provide one of the main flavourings
for gin. These spicy, aromatic berries are also used, fresh or dried,
crushed or whole, to flavour casseroles, marinades and stuffings. They
are a good complement to pork - especially pork pâtés -
as well as rabbit, beef and duck. They can also be used in sweet dishes
such as fruitcake.
This French word is roughly the equivalent of 'juice', but it has more
specific meanings in cookery, referring either to the juices that occur
during the cooking process (in particular when roasting meat) or the
juice squeezed from raw vegetables or fruit.