A

Abattoir – A slaughterhouse.
Agemono – The Japanese culinary term for that which is
fried.
Albumen – Another name for “egg white.”
Anadromous – Describing fish ascending rivers from the
sea for breeding.
B
Bagoong – A fish sauce condiment traditionally found in
the Philippines.
Beitzah – Another name for a hard-boiled egg.
Bokashi – An ancient Japanese “no-odor” composting
method.
Burbot – A slimy, eel-shaped fish that goes by many
names.
Butterfly –To slice a cut of meat lengthwise in order to
cook without drying out.
C
Carboy – A huge glass jar that holds fermenting brew
made at home.
Champ – A dish made with potatoes, milk, butter and
chopped scallions.
Chesty – Used to describe tea that has been improperly
packed or stored.
Chewettes – Medieval talk for small meat pies.
Cleptobiosis – An act of stealing food from the same
species.
D
Danderfunk – A pudding made by sailors using crumbled
crackers and molasses.
Devein – To remove the dark dorsal vein (as in shrimp).
Donabe – A Japanese pot made out of clay used over an
open flame.
Dulse – A kind of dried seaweed flake snack food in
some parts of the UK and Europe.
E
Ebrious – Inclined to drink in excess, tipsy.
Epazote – A Mexican herb with a robust taste and a
gasoline-esque odor.
Escabeche – A spicy marinade made from vinegar,
onions, peppers and spices.
Exocarp – A fruit’s outermost shell, skin or otherwise
protective layer.
F
Farctate – The process of overeating and feeling stuffed.
Fatback – The flavorful layer of fat along the backside of
a pig.
Food Desert – A place where fresh, healthy food is
unaffordable or inaccessible.
Foxy – Used to describe wine with a musky flavor.
Frogmore – A seasoned stew made with potatoes,
sausage, corn and shrimp.
G
Gastropod – A family of mollusks consisting of a shell
and a single muscle.
Gavage – The method of force-feeding to fatten an animal
and enrich its liver.
Grissini – A long, thin piece of crisp, toasted bread
typically served with pasta.
Guanciale – A type of Italian bacon prepared with pig’s
jowl or cheeks.
Guar Gum – A natural food thickener, similar to
cornstarch.
H
Hard Crack Stage – A candy-making stage when the
sugar mixture reaches 310°F.
Hawaij – A Yemeni spice blend used on a variety of fish,
meat and lamb dishes.
Haystack – A dish made up of starchy foods with fresh
vegetables and protein.
Hoki–A coldwater fish typically found in European
markets.
Hootenanny (n.) – An easy-to-make puffy pancake,
perfected by the Amish.
I
Irradiation – A process of exposing food to ionizing
radiation to control bacteria.
Isinglass – A form of gelatin derived from the air
bladders of sturgeon.
J
Jaccart – To pierce a piece of meat with a needle to
tenderize it.
Jaggery – A natural sweetener made by crystallizing
sugar cane juice.
Jamun – A berry found in India that changes from green
to pink to black.
Jeroboam – A large bottle of wine, otherwise known as
the “double magnum.”
Jicama – A crisp, sweet root cultivated in South America
for centuries.
K
Kipper – To cure small, oily fish (typically herring).
Kishke – A Jewish dish that translates to “intestine.”
Kissing Crust – When a loaf remains soft due to its
baking proximity to another.
Knolselderijstamppot – A Dutch dish with mashed
potatoes and celery
root.
Kumis – A beverage made of fermented mare’s milk
native to Central Asia.
L
Lactobacillus – A type of bacteria that causes
decomposition or fermentation.
Lame – A baking tool used to allow baking baguettes to
expand lengthwise.
Locule – A seed compartment, usually in an ovary of a
fruit.
Lovage – A plant whose leaves are used as herbs and the
roots as vegetables.
M
Mannish Water – Jamaican soup with goat offal, green
bananas and vegetables.
Marlborough Pie – One of the oldest “all-American” pies,
served at Thanksgiving.
Mother – A substance that develops in fermenting liquid.
Muffaletta – A type of submarine sandwich originating in
New Orleans.
Mugwort – A bitter, hoppy flavoring agent used in dishes
in Europe and Asia.
 N
Nappe – The ability of a liquid to “coat the back of a
spoon.”
Nougat – Candy made from nuts, honey, sugar and egg
whites.
Nutraceutical – Used to describe foods proven to provide
health benefits.
O
Oenophile – A lover of wine, also known as a wine
“connoisseur” or “aficionado.”
Omakase – Phrase meaning “I’ll leave it to you,”
allowing the chef to choose the fish you’re served at a
sushi restaurant.
Omuraisu – A Japanese rice omelet served with ketchup.
Ort – A scrap of food left over from a meal.
P
Parson’s Nose – The triangular stub where tail-feathers
grow on poultry.
Pizza Peel – Giant flat utensil used to transfer pizza to and
from baking stone.
Potlikker – The liquid left behind after boiling a pot of
collard greens.
Pozole – Soup or stew traditionally made in Latin
America that means “foamy.”
Psito – The Greek method for roasting meat in the oven.
Q
Quadriller – Marking the surface of foods on the grill
with a crisscross pattern.
Quenelle – A three-sided scoop of something soft
enough to mold.
R
Raclette – A traditional Swiss dish best known as
“fondue” in the U.S.
Reinheitsgebot – The “German Beer Purity Law,” which
originated in 1516.
Rennet – A combination of enzymes often used in the
production of cheese.
Ristra – An arrangement of dry chilies, usually hung by
string.
Rosewater – The by-product of distilling rose petals and
water for perfume and food and drink flavoring.
S
Shigging – Standing near a cook with intentions of
stealing cooking techniques.
Sippets – Small cubes of bread fried with herbs and
butter used to garnish soup.
Spa – Heavily used in Boston, translates to “soda
fountain.”
Spider – Also known as a “skimmer.” A flat mesh basket
used with a deep-fryer.
Sweetmeats – Another name for “candy.”
T
Tasso – Spicy cured pork cut into strips.
Teff – The world’s tiniest grain, from Ethiopia. Full of
protein, iron and calcium.
Tobiko – The Japanese word for “flying fish roe.”
Trussing – The process of tying meat with butcher’s
twine to keep it uniform.
Tsoureki – A sweet, egg-enriched bread that is a staple of
Greek cuisine.
U
Ultra-Pasteurized – Describes milk or cream heated very
high, then cooled.
V
Varak – Edible thin sheets of pure silver and gold used for
dessert decoration.
Vegucate – To understand what it takes to be a vegan.
Velouté – White sauce thickened by cream and butter. A
French “mother sauce.”
W
Weakfish – A fish named for its inability to intimidate or
beat up any other fish.
Winnowing – The process of separating grain from chaff.
Wort – The sweet liquid product of mashed grains
(unfermented beer).
Wurstvergiftung – German word that translates to
“sausage poisoning.”
X
Xerophagy – A type of fast in which one eats only dry
foods with no cooking oils.
Xylitol – A 100% natural sweetener extracted from bark,
fruits and vegetables.
Y
Yumasetta – A casserole of ground beef, canned soup,
noodles and Velveeta.
Z
Zester – A kitchen appliance used to remove the outer
part of citrus fruit peel.
Zwieback – A dry toasted slice of bread that means
“twice-baked” in German.
SUBMITTED BY: Ronnel James C. Ranza

SUBMITTED TO: Mrs.Julieta Sapuras