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Cooking Terms
This Glossary Cooking Terms Section contains our most recent glossary additions that you and your family will enjoy.
Featured Glossary Term:
A traditional Asian cooking vessel shaped like a large low bowl with two handles. Modern woks are usually made from steel or aluminum. They heat food such as meats and vegetables quickly and evenly and are excellent for stir-frying food with a minimum of oil. Food is easily tossed in the wok to ensure even cooking. Typical Grill and Roasting Woks are made from porcelain enameled steel that is formed into square or round metal shapes with perforated holes on the surface for cooking various ingredients on outdoor grills. There are several types of Grill Woks available for use. One is made similar to a bowl Wok with slanted sides and an open center. Another type of Grill Wok, referred to as a Vertical Roasting Wok, is designed with a center container for holding basting liquids. The core container enables poultry to be basted from the inside out, adding moisture and flavors as the poultry cooks. As the food cooks, the basting liquid not only moistens the poultry but also drips onto the surrounding vegetables or other ingredients to enhance the flavors of other items being cooked. The Vertical Roasting Wok is often used to prepare a popular grilled item known as "Beer Can Chicken."
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A type of pasta product made with quinoa flour, which is a type of flour ground from the seeds of the quinoa plant: a plant cultivated mainly in South America as a major grain-like crop.
A type of commercially prepared cereal made from quinoa seeds that is available in a variety of forms.
A type of grain flakes made from quinoa seeds. The whole-grain quinoa is pressed using a process that rolls and flattens the seeds into flakes.
An oat product that is basically oat groats that have been cut into smaller pieces. This technique helps to reduce the cooking time to about 15 minutes, which is less than half that of oat groats that have not been cut.
An oat product that is basically oat groats that have been cut into smaller pieces. This technique helps to reduce the cooking time to about 15 minutes, which is less than half that of oat groats that have not been cut.
A type of corn that is usually associated with the multicolored ears that are used as a popular decoration for seasonal displays, especially during the autumn months.
A flavorful rice from South America. The grains are very long and thin. Surinam rice is highly sought after, but it is difficult to find in the United States.
A long-grain variety of rice with red bran that is cultivated in India and has not been milled. Indian red rice has a nutty flavor and is reddish-tan in color.
A medium-grain variety of rice that is cultivated in Thailand. The rice is sold with much of the red bran covering the kernel so that only a hint of the white kernel is revealed.
A medium-grain variety of rice that is cultivated in Indonesia. The rice is sold with only flecks of red bran covering the kernel so that some of the white kernel shows through.
A powdery resin that covers quinoa seeds, which must be rinsed off before the seeds can be used. If the seeds are not rinsed properly, the resin will produce a bitter flavor that can be very unpleasant.
Grain that is pressed using a process that steams and rolls the grain to produce flattened, or flaked, kernels.
A dietary plan in which a pyramid (in the style of the USDA food guide pyramid) is used to illustrate the types of food and quantities of food that should be consumed to maintain a diet based on the healthful traditional diets of the people who lived in Greece, Crete, and southern Italy during the early 1960's.
The lowest grade of virgin olive oil: It is not fit for human consumption. It has a natural acidity above 3.3% and may also have an unpleasant taste and aroma.
A type of olive oil that is obtained from olives grown on an individual farm. The olives are usually harvested by hand and the oil is pressed and bottled on site.
A type of olive oil that is obtained from olives grown on an individual farm. The olives are usually harvested by hand and the oil is pressed and bottled on site.
A term that refers to large quantities of olive oil shipped to bottlers from various regions of a country or from several different countries.
A term that refers to olive oil that is light in flavor: It is not a designation for olive oil that is low in calories.
A type of low grade olive oil that must be refined before it can be sold for human consumption. The oil is obtained from the residue that remains after the "first cold pressing." Up to 90% of the oil is obtained from the olives during the first cold pressing, but the remaining 10% is contained within the residue.
A type of olive oil that has been highly processed in order to neutralize defects in the oil. Among the defects are a natural acidity higher than 3.3%, poor flavor, and an unpleasant odor.
A process that is used to extract oil from fruits, nuts, and seeds. Chemical solvents are used to extract the oil, which is then boiled to eliminate most of the solvent residue.
A process that is used to extract oil from fruits, nuts, and seeds. Expeller pressing is similar to cold pressing except that extreme pressure is added during the pressing.
A cold extraction method of obtaining oil from fruits, nuts, and seeds via an expeller process that occurs in an atmosphere with no oxygen or light.
A term that is used to describe the process of pressing fruit, seeds, and nuts to obtain oil without the use of additional heat to extract the oil.
Surimi seafood is a product made from Alaska pollock, which has been processed into several different forms and flavored with crab, shrimp, scallops, and lobster.
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