Delicious Definitions!!!

Let’s learn some new vocabulary to use in the kitchen!

A la minut: Foods that are cooked a la minut are foods that are cooked to order.

Baba: A small cake made often flavored with candied fruits. Baking soda: An ingredient that causes bread or yeast to rise when heated.

Balsamic Vinegar: White sweet grapes that are reduced to syrup. The grapes are cooked very slowly in copper cauldrons over an open flame.

Blanch: Blanching occurs when you put foods in boiling water for a short period of time.

Corn Syrup: Corn syrup prevents sugar from crystallizing.

Couscous: This is a type of Moroccan pasta.

Dim Sum: In China, dim sum is a variety of small dishes or snacks.

Enchiladas: Enchiladas are corn or flour tortillas filled with meat and/or cheese. They can be covered with tomato or another garnish. They originated from the combination of Mexican, Native American, Texan, and Anglo cultures in the Southwest.

Garnish: When you garnish a dish you add a decorative and an appetizing touch.

Incorporate: When you incorporate ingredients you mix them thoroughly together.

Johnny Cakes: They are a thin cornbread cake that predates the pancakes. They come from the 17th

century when the Native Americans taught the Pilgrims about cooking wit corn. Johnny Cakes were very popular during Colonial times.

Hors d'oeuvre: An hors d’oeuvre is an appetizer served before a meal. It is French.

Lean meat: This is meat that has less than 3 grams of fat for every ounce of meat. It is much healthy than other fatter types of meat.

Mandoline: This is a kitchen utensil with a blade for slicing and shredding.

Sauté: You sauté foods when you cook them quickly over a high heat in a little bit of butter or oil. The word sauté comes from the French term “sauter” which means “to jump.”

Udon: Udon are Japanese wheat noodles.

Yeast: Yeast is a fungus used during the production of bread and beer.

*This vocabulary comes from: http://www.cyberspacegrill.com/glossary/c.html

A Mandoline