Culinary Terms

  1. Lychee
    Small fruit that is rough, wrinkly, and red. Has a smooth juicy and delicate taste.
  2. MSG: (Monosodium Glutamate)
    White crystaline powder with no taste of its own.  It is used to enhance the flavors of food it is added to.
  3. Oyster Sauce
    Dark brown sauce consisting of oysters, brine, and soy sauce cooked until concentrated and thick.
  4. Avgolemono
    Greek soup and sauce made from chicken broth, egg yolk, and lemon juice.
  5. Baklava
    Dessert made with phylo dough, spices, nuts, and syrup
  6. Moussaka
    Eggplant and ground lamb or beef that are layered then baked.
  7. Ouzo
    Clear anise flavored liquor commonly mixed with water making it a white and cloudy.
  8. Pastizzio
    Baked grek casserole dish with pasta, ground beef or lamb, grated cheese, tomatoes, and seasoning.
  9. Phyllo
    Greek word meaning "leaf". Tissue thin layered pastry dough.
  10. Soavlakia
    Greek specialty of lamb chunks that have been marinated in oil, lemon juice, oregano, and seasonings before being sauteed.
  11. Spanakopita
    Savory pie with phyllo dough crusts (top and bottom) filled with spinach and onions with seasonings.
  12. Tzatziki
    Greek sauce made with plain yogurt, cucumber, garlic, olive oil, vinegar, and dill or mint.
  13. Baba Ganoush
    Puree of eggplant, tahini, olive oil, lemon juice, and garlic. Used as a Middle Eastern spread.
  14. Bulgar
    Wheat kernals that have been steamed, dried, and crushed
  15. Bulgogi
    Korean barbequed beef. Means "fire meat" in Korean
  16. Kimchi
    Spicey condiment that is served with Korean meals.
  17. Coconut Milk and Cream
    Coconut milk is made by taking equal parts water and coconut and boiling and straining it.  Cream is made using one part water and four parts coconut
  18. Curry Paste
    Blend of ghee, curry powder, vinegar, and other seasonings
  19. Galangal
    Rhizome with hot, ginger-peppery flavor used for seasoning
  20. Kaffir Lime Leaves
    Leaves with a flora-citrus aroma that can be found fresh or dried.
  21. Lemongrass
    Herb with a sour-lemon flavor and fragrance
  22. Tamarind
    Known as "Indian Date". It is five to eight inches long with up to ten seeds in it.  The seeds are dark brown with a sour sweet taste
  23. Agar Agar
    Dried seaweed ued as a thickening setting agent
  24. Caul Fat or Lace Fat
    Thin fatty membrane from the abdominal cavity of pigs or sheep. Resembles a net and is often used with pate. It melts when cooked.
  25. Chinese Cabbage
    Lighter then "normal" cabbage.  Bok Choy is an example. Chinese cabbage is usually thin, crisp, and delicately mild.
  26. Congee
    Boiled rice and water. Also known as Jook. Popular for breakfast
  27. Five Spice Powder
    Equal parts cinnamon, star anise, cloves, fennel seeds, and szechuan peppercorns
  28. Hoisin Sauce
    Also called Peking Sauce, it is  a reddish brown sauce that is sweet and spicy
  29. Lo Mein
    Boiled noodles combined with variouse stir fried ingredients
  30. Couscouse
    Granular semolina
  31. Falafel
    Middle East specialty. Small fried balls made of spiced ground lamb and chickpeas
  32. Gyros
    Meat stuffed pita topped with onions, peppers, and other items.
  33. Hummus
    Thick Middle Eastern sauce made from chickpeas. Usually served as a dip or sauce
  34. Kibbeh
    Combination of ground meat bulghar wheat and various flavorings. Served raw or cooked
  35. Kosher and Halal
    Strict guidlines on what foods can be eaten or served with each other.  Kosher is for Jewish religion and Halal is for the Muslim religion
  36. Tabbouleh
    Middle Eastern dish of bulghur, chopped tomatoes, onions, parsly, mint, olive oil, and lemon juice.
  37. Tahini
    Thick paste of ground sesame seed. Used for flavoring
  38. Arugula
    Known as Italian cress, rocket or rugula. Pepper mustard flavoring green.
  39. Baccala
    Italian for dried salt cod
  40. Balsalmic vinegar
    Vinegar made from trebbiano grapes that are cooked and concentrated until deep dark and rich.
  41. Caccitore
    Food prepared hunterstyle with mushrooms, onions, tomatoes, various herbs and somtimes wine
  42. Capicola
    Italian meat product formed b seasoning the hogs head and shoulder, let rest for 10 days then stuffed into a natural casing
  43. Asiago D'allevo
    cows milk cheese with a pleasant sharp taste
  44. Mortadello
    Smoked sausage made from groun dbeef, pork, and cubes of pork fat.
  45. Osso Bucco
    Italian dish made of veal shanks braised with olive oil, white wine, stock, onions, tomatoes, garlic, anchovies, carrots, celery, and lemon peels
  46. Farfall
    Butterfly or bowtie pasta
  47. Prosciutto
    Italian for ham. Seasoned salt cured and dried (not smoked)
  48. Zobaglione
    Italian dessert of custard, marsala wine, and sugar
  49. Basmati Rice
    Long grained rice with a fine texture
  50. Dal
    Made with lentils that have been cooked in water, then seasoned with spices, tomatoes, and onions
  51. Ghee
    Butter heated to separate the oil from the solids. It is heated until the solids begin to brown giving it a caramel like flavor and aroma.
  52. Kofta
    Seasoned minced meat shaped into balls and cooked
  53. Naan
    White flour flatvread that is lightly leavened by natural yeast.
  54. Raita
    Yogurt salads. Combo or thick whole milk yogurt and vegitables.
  55. Samosa
    Fried triangular pastries that may be filled with vegetables, meat, or both.
  56. Tikka
    Hindi for chunks of meat skewered (similar to kabobs)
  57. Tandoor
    Traditional rounded top oven made of brick and clay
  58. Vindaloo
    most mouth searing of curry dishes. Contains various ingredients with red chiles as a must. Typically combined with rice and meat.
Card Set
Culinary Terms
Terms from various countries involving culinary uses