CUTCO Cutlery
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Glossary

A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | W | Z

A

ALFALFA SPROUTS
The crisp tender sprouts of germinated alfalfa seeds. Best eaten raw.

ARUGULA
A salad green with a peppery mustard flavor. It is also called rocket, rugula and rucola.

ASAGIO
A semi-firm Italian cheese with a rich, nutty flavor. Comes in small wheels with shiny rinds. The interior is yellow and has small holes. It is used as a table cheese if it is aged less than a year. Asagio that is aged longer than a year is suitable for grating.

AU GRATIN
Topped with crumbs and/or cheese and browned in an oven or under a broiler.

AU JUS
Served in its own juices.

B

BASTE
To moisten foods during cooking with pan drippings or a sauce in order to prevent drying and add flavor.

BISQUE
A thick cream soup.

BLANCH
To immerse in rapidly boiling water and allow to cook slightly.

C

CALVADOS
Often used in cooking chicken, pork and veal dishes, Calvados is a dry apple brandy made in Calvados-located in the Normandy region of northern France. Aged for a minimum of one year and sometimes over 40 years.

CAPERS
The flower bud of a prickly shrub found in the Mediterranean, Middle East and northern Africa. Stored in jars of seasoned vinegar or packed in wooden boxes with salt. They have a sharp, sour taste and are often used as a condiment or as a garnish.

CHINESE PARSLEY
Also known as coriander or cilantro. An herb that is a member of the carrot family. It has green, lacy leaves and a sharp taste and smell. Used often in Indian, Mexican, Oriental and Caribbean cuisine.

CHINESE GLASS NOODLES
Also known as bean threads or cellophane noodles. They are not really noodles in the traditional sense, but are made from the starch of mung beans. Can be found in the Ethnic section of large supermarkets or in Asian food stores.

CHOKE
Fibrous center of an artichoke

CHUTNEY
Sweet, sour or spicy mixture of fruits and vegetables that are cooked with sugar, spices and vinegar and used as a condiment with cold meat or cheese platters and also with Indian curries.

CILANTRO
See Chinese parsley.

CLARIFIED BUTTER
Also referred to as "drawn butter." Unsalted butter that is slowly melted. After the foam is skimmed off the top, the clear (clarified) butter is poured or skimmed off the milky residue that settles during melting. It is then used in cooking.

CORE
To remove the center of a fruit such as an apple, pear or pineapple.

CORIANDER
See Chinese parsley

CREAM
To soften a fat, especially butter, by beating it at room temperature. Butter and sugar are often creamed together, creating a smooth, soft paste.

CRIMINI MUSHROOM
Mushroom known as the "Italian brown".

CRIMP
To seal the edges of a 2-crust pie either by pinching them together at regular intervals with the fingers or pressing them together with the tines of a fork.

CROISSANT
Flaky, buttery yeast roll. They are sometimes stuffed before shaping into the form of a crescent and baking.

CRUDITES
An assortment of raw vegetables that is served as a hors d'oeuvre, often accompanied by a dip.

CURE
To treat food in order to preserve it. Food can be cured in several ways- smoking, soaking in brine or packing in salt

D

DEGREASE
To remove fat from the surface of stews, soups, or stocks. Usually cooled in the refrigerator so that the fat hardens and is easily removed.

DREDGE
To coat lightly with flour, cornmeal, etc.

E

ENTREE
The main course

EMPANADA
Spanish word meaning "to bake in pastry". A fried turnorver of Mexican origin

F

FOLD
To incorporate a delicate substance, such as whipped cream or beaten egg whites, into another substance without releasing air bubbles. A spatula is used to gently bring part of the mixture from the bottom of the bowl to the top. The process in repeated, while slowly rotating the bowl, until the ingredients are thoroughly blended.

FENNEL SEEDS
A member of the parsley family, fennel originated in the Mediterranean, but is grown in India and Japan. The seeds are ridged and sage green in color. The fennel seed has an anise flavor. They are an ingredient in many spice mixtures, especially when preparing fish or shellfish.

G

GANACHE
A rich icing or filling made of semisweet chocolate and whipping cream.

GHERKIN
The young fruit of a variety of small green cucumbers grown to make pickles.

GLAZE
To cover with a glossy coating, such as a melted and somewhat diluted jelly for fruit desserts.

GRATIN
Any dish that is topped with cheese or breadcrumbs mixed with bits of butter, then heated in the oven or under the broiler.

H

HABENERO
A small lantern-shaped chile that is extremely hot and has a distinctive flavor. It is native to the Caribbean, the Yucatan and the north coast of South America.

I

IZER COOKIE
A cookie baked on a long wafer iron that is impressed with figures of designs that then appear on the cookie.

J

JICAMA
Pronounced "he-ka-mah", a tropical American tuber considered a legume and eaten as a vegetable. Most jicama is imported from Mexico.

JULIENNE
To cut vegetables, fruits, or cheeses into match-shaped slivers.

K

KNEAD
To mix and work dough in order to form it into a pliable mass that will hold together. Kneading is done by hand or by machine. When done by hand, it is done with a pressing-folding-turning action done by pressing down into the dough with the heels of both hands, then pushing away from the body.

L

LEAVEN
To add a leavening agent such as yeast to a mixture or dough in order to make it rise.

M

MANGO
An oblong tropical fruit known for its sweetness.

MARINATE
TO allow food to stand in a liquid in order to tenderize and/or add flavor.

MARJORAM
An ancient herb that is a member of the mint family. Most widely available is sweet marjoram, which has oval pale green leaves and an oregano-like flavor.

MEUNIERE
Dredged with flour and sauteed in butter.

MINCE
To chop food into very small pieces.

N

NICOISE
This cooking style associated with Nice, France is identified with hot and cold dishes that include the ingredients of tomatoes, black olives, garlic and anchovies. Salad nicoise includes the mentioned basic ingredients plus French green beans, onions, tuna, hard-boiled eggs and herbs.

O

OKRA
A vegetable plant that originated in Ethiopia. Its pods have a ridged skin and tapered oblong shape. It is a favorite ingredient in the South.

P

PARBOIL
To boil until partially cooked; to blanch. Usually final cooking in a seasoned sauce follows this cooking.

PARE
To remove the outermost skin of a fruit or a vegetable.

PORTABELLO MUSHROOM
A large, dark brown mushroom that is a variation of the common white mushroom. It has an open, flat cap. The cap is often used grilled or cut into thick slices for a salad or an entree.

PUREE
To mash foods by hand by rubbing through a sieve or food mill, or by whirling in a blender or food processor until perfectly smooth.

Q

QUICHE
Consists of a pastry shell filled with custard made of eggs, cream, seasonings, as well as a combination of various other ingredients including onions, mushrooms, ham, shellfish or herbs.

R

RADICCHIO
A red leafed Italian chicory most often used as a salad green. All radicchios have tender but firm leaves with a slightly bitter flavor.

REFRESH
To run cold water over food taht has been parboiled in order to stop the cooking process quickly.

RICE WINE VINEGAR
Vinegar (Chinese or Japanese) made from fermented rice; milder than most Western vinegars. Can be found in Asian markets and some supermarkets.

ROQUEFORT
One of the oldest and best-known cheeses in the world. It is a blue cheese made from sheep's milk and is exposed to a mold known as Penicillium roqueforti and aged for three months or more.

ROSTI
Food (usually shreaded potatoes) sauteed on both sides until crisp and browned.

S

SATAY
An Indonesian dish prepared with small marinated cubes of meat, fish, or poultry threaded on skewers and grilled or broiled.

SAUTE
To cook and/or brown food in a small quantity of hot shortening.

SCALD
To heat to just below the boiling point, when tiny bubbles appear at the edge of a saucepan.

SHALLOTS
A member of the onion family. They are formed more like garlic than onions, with a head composed of several cloves. Shallots have a mild onion flavor.

SIMMER
To cook in liquid just below the boiling point. The surface of the liquid should be barely moving, broken from time to time by slowly rising bubbles.

SNOW PEAS
A member of the legume family, the snow pea has an almost translucent bright green pod that is thin and crisp. The seeds inside are tender and sweet.

STEEP
To let food stand in hot liquid in order to extract or to enhance flavor, like tea in hot water or poached fruit in sugar syrup.

T

TARRAGON
A perennial aromatic herb known for its anise like flavor.

TOSS
To combine ingredients with a repeated lifting motion.

W

WHIP
To beat rapidly in order to incorporate air and produce expansion, as in heavy cream or egg whites.

WHISK
A kitchen utensil that consists of a series of looped wires forming a tear-dropped shape. The wires are joined together and held with a long handle. The whisk is used for whipping ingredients such as cream, eggs, sauces, etc., incorporating air into them.

Z

ZEST
The colored portion of the outermost skin layer of citrus fruit. Can be used to flavor any type of dish.