Knead.- To work a dough by hand or in a mixer to distribute ingredients and develop gluten.

L

Leavening agent; Leavener.-

Linguine.- Italian for small tongue and used to describe long, narrow, slightly flattened strands of pasta.

M

Marinade.- A seasoned liquid blend, usually acid-based with wine, vinegar, yogurt or lemon juice, or a dry spice rub.

Marinate, to.- To cover food with a marinade for a specified amount of time before cooking to make it more flavorful, more moist and/or more tender. (Food should be covered and refrigerated while marinating.).

Mayonnaise.- A cold, thick, creamy sauce consisting of oil and vinegar emulsified with egg yolks; used as a spread or base for a salad dressing or dip.

Measuring cups, dry.- Vessels, usually made of plastic or metal, with a handle and a rim that is level with the top measurement specified; used to measure the volume of dry substances and are generally available in a set of 1/4, 1/3, 1/2, and 1-cup capacities; metric measures are also available.

Measuring cups, liquid.- Vessels, usually made of glass, plastic or metal, with a handle and a spout that is above the top line of measurement; specifically used to measure the volume of a liquid and are generally available in 1, 2, and 4-cup to 1-gallon capacities; metric measures are also available; also know as glass cup measures.

Mediterranean Diet.- The Mediterranean diet is characterized by abundant variety of plant foods (fruits, vegetables, breads, pasta, other forms of cereals, potatoes, beans, nuts, and seeds), olive oil as the principal source of fat, dairy products (mostly cheese and yogurt), fish and poultry consumed in low to moderate amounts, zero to four eggs consumed weekly, red meat consumed in low amounts, and wine consumed in low to moderate amounts.

Melt.- To liquefy by heat.

Microwave Cooking.- A heating method that uses radiation generated by a special oven to penetrate the food; the raidiation agitates water molecules in the food, creating friction and heat; this energy then spreads throughout the food by conducting (and by convection in liquids).

Mince.- To cut or chop food into very small pieces; smaller than chopped.

Minestra.- Italian; a thick soup of meat and vegetables.

Minestrone.- A minestra with pasta.

Mix.- To combine ingredients into a uniform mixture with a stirring motion.

N

Noodles.- Ribbons of various lengths, widths and thicknesses made from a dough of wheat flour, water and eggs (or egg yolks) and generally boiled; also known as egg noodles.

O

Olive Oil.- An oil obtained by pressing tree-ripened olives; has a distinctive fruity, olive flavor and is graded according to its degree of acidity; used as a cooking medium, flavoring and ingredient.

Oregano.- An herb (Origanum vulgare) and the wild form of marjoram; has a woody stalk with clumps of tiny, dark green leaves that have a pungent, peppery flavor and are used fresh or dried, principally in Italian and Greek cuisines; also known as wild marjoram.

Orzo.- Italian for barley and used to describe rice-like pasta.

P-Q

Pasta.-

Pinch.- The amount of a dry ingredient that can be held between the thumb and forefinger (sometimes referred to as a dash). The equivalent measurement is approximately 1/16 of a teaspoon.

Pint.- a unit of volume measurement equal to 16 fl. oz. in the U.S. system.

Pipe.- To squeeze a smooth, shapeable mixture through a decorating bag to make decorative shapes; to apply with a pastry tube.

Potato Flour.- A flour made from potatoes. It is used as a thickening agent, like cornstarch.

Pound.- A basic measure of weight in the U.S. system; 16 ounces = 1 pound, 1 pound = 453.6 grams or 0.4536 kilogram .

Pound, to.- In cooking, to flatten with a heavy tool. The process is intended to tenderize certain very tough or wiry fish (such as abalone), and to thin for fast cooking and tenderize, cuts of meat - veal scallops, for instance, to make scaloppini, and paupiettes.

Preheat.- To bring the oven or grill to the desired temperature before placing the food in to cook.

Provencale, a la.- A dish including garlic, olive oil, tomatoes and often black olives.

Quart.- A measure of volume in the U.S. system; 32 fluid ounces equal 1 quart and 4 quarts equal one gallon.

R

Rasher.- British. The word “rash” means to slice. A rasher is a slice of bacon or raw ham, cut in any thickness.

Ravioli.- Italian for little wraps; used to describe small squares or rounds of pasta stuffed with meat, cheese or vegetables.

Recipe.- A set of written instructions for producing a specific food or beverage; also known as a formula (especially with regards to baked goods).

Reduce.- To rapidly boil or simmer a liquid until the volume is decreased through evaporation. This process thickens the liquid and intensifies the flavor.

Refresh.- To immerse hot vegetables in ice water to set the color and flavor. The food is then drained and reheated in butter or sauce.

Rigatoni.- Italian for large groove and used to describe large grooved, slightly curved pasta tubes.

Risotto.- Italian rice dishes. A risotto is rather like a pilaf, and may have any number of flavorings.

Roast, to.- To cook by dry heat, usually in an oven.

S

Salt

Sauté.- To brown or cook a food quickly in a pan over direct heat, usually using a small amount of hot fat.

Scallop.- A bivalve mollusk of which only the muscle hinge is eaten; to bake food in a sauce topped with crumbs.

Season.-

Seasoned Salt.- A seasoning blend; its primary ingredient is salt with flavorings such as celery, garlic or onion added.

Self-Rising Flour.- Flour that is premixed with salt and leavening.

Semolina.- a by-product of milled flour, these large wheat grains are used to make couscous, pasta, puddings or as a thickening agent.

Simmer.- To cook liquid at a temperature just below the boiling point, low enough that tiny bubbles just begin to break beneath the surface around the edge of the pan.

Soy Sauce.- A sauce made from fermented, boiled soybeans and roasted wheat or barley; its color ranges from light to dark brown and its flavor is generally rich and salty (a low-sodium version is available); used extensively in Asian cuisines (especially Chinese and Japanese) as a flavoring, condiment and sometimes a cooking medium.

Spaghetti.- Italian for a length of cord or string and used to describe long, thin, solid rods of pasta with a circular cross section.

Spaghetti Carbonara.- Hot spaghetti noodles tossed with beaten eggs and a mixture of cream, grated cheese, bacon, salt and pepper, which has been slightly thickened by cooking.

Spice.- An aromatic plant substance, generally bark or berry, used to flavor foods.

Steam.- To cook indirectly by setting food on top of boiling water in a covered pot.

Stir.- To combine ingredients or move ingredients around with a spoon in a circular motion.

Stir-Fry.- To cook quickly in oil over high heat, using light tossing and stirring motions to preserve shape of food.

T

Tagiatelle.- Wide egg noodles.

To taste.- To add an ingredient, such as salt and pepper, to a recipe in an amount which indicates the personal preference of the cook.

Tomatillo.- A fruit, which is also called Mexican green tomato and jamberry. It belongs to the same nightshade family as the tomato. It resembles a small green tomato in size, shape and appearance except for the fact that it has a thin parchmentlike covering. Although tomatillos can ripen to yellow, they are generally used while still green and quite firm. Their flavor has hints of lemon, apple and herbs. Choose firm fruit with dry, tight-fitting husks. Store in a paper bag in the refrigerator for up to a month. Remove husk and wash fruit before using. Cooking enhances the tomatillo's flavor and softens its thick skin. They can be used raw in salads and salsas for a more acidic taste. Canned tomatillos are available in ethnic markets. Tomatillos are rich in vitamin A and contain a good amount of vitamin C.

Tomato.- The fleshy fruit of the Lycopersicon esculentum, a vine native to South America and a member of the nightshade family; used like a vegetable, tomatoes are available in a range of sizes, from tiny spheres (currant tomatoes) to large squat ones (beefsteak tomatoes) and colors, from green (unripe) to golden yellow to ruby red.

Tortellini.- Italian for small twists and used to describe small, stuffed pasta shaped like a ring.

Toss.- To combine ingredients quickly and gently with a lifting motion using two utensils.

Turnover.- Pastry-dough circles or squares that are covered with a sweet or savory filling, then folded in half to create a pastry in the shape of a triangle or semicircle. The edges are usually pinched or crimped to prevent the filling from leaking. Turnovers may be baked or deep-fried. They can range from bite-size to about 6 inches across and can be served as appetizers, luncheon entrées or desserts.

U-V-W-Z

Vermicelli.- Italian for little worms; used to describe very thin spaghetti; available in straight rods or twisted into a cluster.

Vinaigrette.- A cold sauce of oil and vinegar flavored with parsley, finely chopped onions, and other seasonings; served with cold meats or vegetables or as a dressing with salad greens.

Warm.- To heat a food using a very low temperature of approximately 105*F to 115*F (40*C to 45*C).

Wash.- To apply a liquid to the surface of an object to remove dirt; often a cleansing agent is added to the liquid; the process may not kill microorganisms.

Weight.- The mass of heaviness of a substance; weight measurements are commonly expressed as grams (metric) ounces and pounds (U.S. and Imperial).

Whip.- To mix ingredients quickly and vigorously using a beater or whisk to incorporate air, to increase volume and to lighten the mixture.

Whisk.- In cooking, a tool made of wire loops used for beating.

Wok.- A round bowl-shaped metal cooking utensil of Chinese origin used for stir-frying and steaming (with rack inserted) of various foods.

Work.- In cooking, this means to knead or mix gently with the fingers.

Zest.- The thin, brightly colored, outermost skin layer of citrus fruit which contains flavorful aromatic oils and is removed with the aid of a zester, paring knife or vegetable peeler.

Ziti.- Italian for bridegrooms; used to describe large, slightly curved tubes of pasta, similar to rigatoni.

Zucchini.- A moderately long cylindrical summer squash with smooth, dark green skin with a slightly bumpy surface, creamy white-green flesh and milk flavor; also known as a courgette (especially in Europe).

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