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Word Definition
Allspice The dried, unripe berry of a small tree. It is available ground or in seed form, & used in a variety of dishes such as pickles, casseroles, cakes & puddings. Also known as Jamaica Pepper.
Apple juice Extracted from fresh apples, is enjoyed as a beverage or used as an ingredient in sweet or savory dishes. It is available fresh, in bottles or as frozen concentrate.
arborio rice A short-grain rice with a hard core, white color and mild flavor; it becomes creamy when cooked and is used for risotto.
Chinese Black Forbidden Rice A premium medium-grain rice grown in China and once the exclusive grain of Chinese emperors. When cooked it is not sticky like other black rices and has a nutty taste and rich purple color.
converted rice Ice that is pressure-steamed and dried before milling to remove surface starch and help retain nutrients; has a pale beige color and the same flavor as white rice; also known as parboiled rice.
dice To cut food into tiny cubes (about 1/8- to 1/4-inch).
Ficelle The French word for string. This is a term used in cooking to describe foods that have been tied to a string and cooked in a broth. This was a practice in villages when a communal pot was used to cook food. The string was used in order to allow the owners to identify and recover their Piece of meat. This is generally applied to tough cuts of meat that require long periods of cooking. Yet, some restaurants are using the term to describe a more tender cut of meat that is poached in a rich broth. Beef filet and duck breasts are two good choices for this type of preparation.
Five Spice Powder A dry spice mix used in Chinese cooking consisting of cinnamon, star anise, pepper, clove, and fennel.
ice 1. To chill a glass or serving dish so that a coat of frost forms on its surface. 2. Frozen water; water freezes at 32F (0C).
ice bath A mixture of ice and water used to chill a food or beverage rapidly.
instant rice Fully cooked and flash-frozen rice; when rehydrated, it can lack flavor and be gritty; also known as quick-cooking rice.
juice The liquid released or squeezed from any raw food, whether animal or vegetable, but particularly fruit.
Mixed Spice A classic mixture generally containing caraway, allspice, coriander, cumin, nutmeg & ginger, although cinnamon & other spices can be added. It is used with fruit & in cakes. (In America 'Pumpkin Pie Spice' is very similar).
Popcorn Rice A specialty long
Quatre-epices A French spice mixture containing ground cinnamon, nutmeg, cloves, and pepper. This mixture is used to season stews and pte.
Rice To push cooked food through a perforated kitchen tool called a ricer. The resulting food looks like rice.
Sachet d'epices (Fr) This translates into 'Bag of spices.' Most commonly consists of aromatic ingredients that are encased in cheesecloth. It is used to flavor stocks and other liquids. A classical sachet contains parsley stems, cracked peppercorns, dried thyme, and a bay leaf.
Verjuice The juice of unripe grapes or even perhaps of crabapples (although this is not often seen). It was used extensively during the middle ages as an acidic component for sauces. It is also excellent when used to make vinaigrettes especially vinaigrettes that are wine friendly, unlike the traditional vinegar based vinaigrettes.
vermicelli Italian for little worms; used to describe very thin spaghetti; available in straight rods or twisted into a cluster.
diced To cut food into tiny cubes (about 1/8- to 1/4-inch).
wild rice The grain of a reed-like aquatic plant (Zizania aquatica) unrelated to rice; grown in the United States and Canada. The grains are long, slender and black, with a distinctive earthy, nutty flavor; available in three grades: giant (a very long grain and the best quality), fancy (a medium grain and of lesser quality) and select (a short grain).
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