| Term | Definition
|
|---|
| tahini | Sesame seed paste used in Middle Eastern cooking.
|
| tamarin | French for the tamarind, a tropical tree and its acid, pod-like fruit.
The leaves and flowers are eaten as a vegetable; the pulp used to make preserves, sauces and chutneys largely in Eastern cooking.
The seeds are ground into a meal and baked as cakes. The fruit has laxative properties.
|
| tart | Pastry shell with shallow sides and no top crust that is filled with a savory or sweet filling.
|
| tempering | Process of heating and cooling chocolate which improves the malleability and gloss. Typically used for chocolate candy dipping or decorations.
|
| tempura | Japenese style of batter dipped and deep fried fish or vegetables.
|
| Tex-Mex | Food derived from the combined cultures of Texas and Mexico. Burritos, nachos and tacos are considered Tex-Mex dishes.
|
| thyme | Herb of the mint family that is native to southern Europe. It is a basic herb of the French cuisine where its minty, light-lemon aroma enhances vegetables, meat, poultry, fish, soups and cream sauces.
|
| timbale | Describes both the drum-shaped, high sided cooking mold and the custard, vegetable and meat casserole that is baked in the mold.
|
| tripolini | Small, bow tie shaped pasta.
|
| truss | Term used to describe technique of sewing or wrapping a roast or poultry with string to keep it compact and secure for cooking.
|
| tulipe | French term for a thin cookie that has ruffled edges. These are typically crispy and used as edible dishes for ice cream or fruit.
|
| tureen | Deep-sided, covered dishes used in serving soups and stews at the table.
|
| tutti-frutti | Refers to Italian preserve made from mixed, diced fruits in sugar and brandy. Also considered as fruity flavoring in gums and candies.
|
| udo | Japanese vegetable of the ginseng family. Asparagus like, it's used raw in salads or cooked for soups and other dishes.
|
| varak | Extremely thin sheets of gold or silver that are applied to food to add rich coloring. Flavorless and odorless the sheets can be found in Indian markets.
|
| veloute sauce | One of five basic sauces. It's made from chicken, veal or fish stock and thickened with white roux. Basis for other sauces.
|
| verjuice (verjus) | Sour juice from unripe fruit such as grapes. It's added to sauces and mustards to increase flavor. Traditional in medieval and Renaissance times but now enjoying a comeback.
|
| verte sauce | French for "green sauce". A green vegetable such as spinach or parsley is blanched and squeezed tightly to release green colored liquid which is mixed with mayonnaise. Traditionally used on cold fish dishes.
|
| vichyssoise | Creamy potato-leek soup that is served cold and topped with chives. Pronounced: VEE-she-swahz
|
| vinaigrette | A basic oil and vinegar combination used over salad, cold vegetables or cold meat dishes. Simplest form includes oil and vinegar in 3 to 1 proportion with salt and pepper to taste.
|
| Next page... |
