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salad - Glossary Search

Top 250 glossary terms found
Displaying 101-120 | << Prev 20 | Next 20 >>
Term Name
blanc fumé Glossary Term
A grape varietal used in the production of white wine. Thought to have originated in the Loire and Bordeaux regions of France, it is also grown in the United States (primarily California), Italy, Australia, South America, Argentina, and Chile.
sauvignon blanc Glossary Term
Pronounced so-veen-yawn blahngk. A grape varietal used in the production of white wine. Thought to have originated in the Loire and Bordeaux regions of France, it is also grown in the United States (primarily California), Italy, Australia, South America, Argentina, and Chile.
lemon oil Glossary Term
A golden colored oil with a citrus aroma that is produced from the skin of the lemon. As edible oil, it is commonly used as a dressing for salad oils or as a food ingredient.
champagne grape Glossary Term
A variety of grape that is grown in clusters that produce very small diameter grapes. It is a seedless grape that provides a very sweet flavor for salads, appetizers or as a snack with cheese.
almond oil Glossary Term
A type of nut oil extracted from the almond. The oil has a distinctively nutty flavor that is typically used as an ingredient in salad dressings, sauces and mayonnaise, and it is often used in desserts.
bocconcini Glossary Term
An Italian fresh mozzarella cheese that is formed into small dome-shaped portions and packed in water or brine.
ciliegini Glossary Term
An Italian fresh mozzarella cheese that is formed into small cherry tomato shaped portions and packed in water or brine.
conchigliette pasta Glossary Term
A pasta variety that is shaped like a tiny conch shell. It is most suitable for soups and pasta salads.
conchiglie pasta Glossary Term
A pasta variety that is shaped like a small conch shell. It is commonly used in pasta salads and with meat sauces.
cube Glossary Term
Refers to food that has been cut into uniform box shaped pieces with all sides equal. Cooked meats are often cut into Cubes to be used in recipes such as salads and casseroles.
emulsion Glossary Term
The combining of two liquids that do not typically mix together well, such as oil and water. As an example, when olive oil is mixed with vinegar for a salad dressing, the two ingredients are poured into a jar, covered, and then shaken vigorously.
xeres vinegar Glossary Term
Wine vinegar that has the rich, nutty flavor of a fortified wine. It can be used for several purposes, such as in marinades for grilling and in salads.
walnut oil Glossary Term
Oil that is obtained from walnuts that are pressed to extract the natural oil. The richly flavored oil makes it a good choice for use in salad dressings and sauces, but it is more expensive than several other popular oils such as corn oil or canola oil.
buffet Glossary Term
A meal where people serve themselves to food that has been set up on serving tables. The meal generally includes a variety of hors d'oeuvres, soups, salads, entrees, side dishes, breads, desserts and beverages.
jonathan apple Glossary Term
A very popular apple variety that is shiny red in color and has a juicy, sweet, and slightly tart flavor, and is used as a snack or in salads and desserts.
sherry vinegar Glossary Term
Wine vinegar that has the rich, nutty flavor of a fortified wine. It can be used for several purposes, such as in marinades for grilling, and in salads.
safflower oil Glossary Term
An oil, made from the seeds of safflowers, which is clear and mostly flavorless. It is high in polyunsaturated fats and is a popular oil to use in salad dressings, because it does not solidify when chilled.
hinona-kabu Glossary Term
A long root or radish, up to a foot in length, that has a mild flavor and can be used as a garnish when sliced, an ingredient for salads, in cooked recipes, and for making pickles....
huckleberry Glossary Term
A small, magenta-colored berry harvested from low growing shrubs that are commonly found in Great Britain and northern Europe.
refresh Glossary Term
1. To immerse cooked food, generally vegetables, into ice water or under cold running water to stop further cooking and to retain its color.
Top 250 glossary terms found
Displaying 101-120 | << Prev 20 | Next 20 >>

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