Baba:
A rich yeast cake soaked in brandy or kirsch.
Bàbaco:
Rare papaya hybrid indigenous to Ecuador.
Babaghanoush:
Roasted eggplant puree prepared with garlic and Tahini sauce.
Babka:
Polish sweet yeast bread.
Babka:
Polish yeast breadBackbacon: Canadian lean smoked loin rolled
in corn meal.
Backofthehouse:
(BOH) known as the kitchen of a restaurant.
Bagnacauda:
Italian sauce prepared with olive oil, garlic, butter and anchovy.
Baguette:
A French bread longer than a Vienna loaf.
Baigai:
Ivory shell
Bainmarie:
Hot water bath for either holding or cooking foods.
Bake:
To cook surrounded by dry heat.
Baked alaska:
Frozen dessert on top of sponge cake frosted with meringueBaking
powder: Leavening agent
Bakingsheet:
A flat metal pan used for baking cookies.
Baking
soda: A leavener used in baked goods that produces carbon
dioxide bubbles that make the dough rise
Bakingstone:
A heavy thick brown stone used in the oven.
Baking
tile: Similar to a baking stone but thinner and less
expensive.
Baklava:
Layered phylo pastry and butter with finely chopped nuts and Ballotine:
Fish or meat boned, stuffed and tied into a bundle.
Balsamic
vinegar: An Italian vinegar made from white Trebbiano
grape juice
Bambooshoot:
A popular Chinese vegetable.
Bananabud:
The bud of certain varieties of banana plants used in salads.
Banana
Leaves: Rarely available in the United States. Some Puerto
Rican markets may carry them in December and January. Will keep
indefinitely if stored in the freezer after wrapping in foil.
Substitute parchment paper.
Bananasplit:
Dessert made with a sliced banana and three scoops of ice cream
Banburycake:
English oval cake filled with dried fruit.
Banger:
English slang for sausage. Banneton: French basket used for rising
breads before baking.
Bannock:
Scottish cake made with oatmeal and barley.
Banon:
French lemon flavored goat´s milk cheese cured in chestnut
leaves.
Bap:
Scottish breakfast roll.
Barder:
The wrapping of fish, meat and poultry with bacon.
Bardolino:
Northern Italian light fruity red wine.
Barle duc:
French preserve made with red and white currents.
Barley:
Hard grain used for animal feed and malted in whiskey and beer.
Barley
sugar: Hard lemon flavored candy made with barley water
and sugar.
Barnbrack:
Irish bread made with candied fruit peel, currents, and raisins.
Barolo:
Italian red wine.
Baran:
Aspidistra
Baron:
Two legs of lamb or a large cut of beef.
Barquette:
Boat shaped pastry shell filled with either savory or sweet.
Barracuda:
A pike-like sea fish with long pointed jaws filled with razor-sharp
teeth. It is a firm-textured fish with moderate fat content. The
type most commonly found in the U.S. is the Pacific barracuda
(also called the California barracuda).
Bartlett:
Sweet pear with a smooth green and yellow skin.
Basil:
An herb with a pungent flavor described as a cross between licorice
and cloves.
Basmati:
Middle Eastern long grain rice with nut-like flavor and aroma.
Bass:
A term that refers to numerous and often unrelated freshwater
and saltwater fish. True basses include groupers, black sea bass,
and the striped bass. Largemouth, redeye, rock, smallmouth and
the spotted bass, are actually sunfish.
Baste:
Spooning fat or stock over food while baking to avoid drying out.
Bâtarde:
Loaf of bread slightly larger than a baguette.
Bathbun:
English sugar coated yeast bun studded with candied fruit.
Bathchaps:
Cured lower part a long-jawed pig's cheeks served cold.
Baton:
Small sliced vegetables or French bread slightly smaller than
a baguette.
Batter:
Un-cooked mixture made with flour, eggs and milk.
Battera:
Pressed, castedmackerelsushi, bateira (Portuguese)
Batterbread:
Yeast bread made without kneading.
Batteriedecuisine:
French for cooking utensils to equip the kitchen.
Bauerwurst:
German smoked and seasoned sausage.
Bavariancream:
A formed creamy custard, also known as bavarois.
Bayleaf:
Mediterranean herb from the bay laurel tree rarely available fresh.
Bayonne:
Ham French sweet ham cured in wine.
Beachplum:
Wild dark purple tart plum grown in sandy soil along the Atlantic
Beansprouts:
A very common vegetable used in Southeast Asian cooking.
Beard:
Hair-like byssus attached to oysters and mussels.
Béarnaise:
Classic French sauce made with a reduction of vinegar, shallots
and tarragon, egg yolks and butter.
Beat:
Rapidly stir. beaujolais: French fruity red wine.
Beaujolaisenouveau:
New fruity wine bottled after fermentation without aging. Beaume:
Instrument to measure the percentage of sugar in syrup.
Béchamel:
Basic white sauce made with milk and thickened with a roux.
Beef wellington:
Tenderloin of beef with duxell or pâté wrapped in
puff pastry.
Beer:
A low-alcohol beverage brewed from malted barley andBeerenauslese:
German sweet wine. Beet: Firm round root vegetable red in color
Beignets:
Various deep fried sweets, fritters etc...
Bellelay:
Switzerland cheese rich semi-soft tasting like gruyère.
Belliniapértif:
Made with champagne and peach nectar.
Belly fish:
This large low-fat, firm-textured salt-water fish has a mild,
sweet flavor that compares with lobster. Sometimes referred to
as "poor man's lobster." Also called "angler fish,"
"monkfish," and "goosefish."
Benedictine:
A sweet liqueur named after the monks of Normandy
Benizake:
BluebackBera: Multicolorfin rainbowfish
Beurremanie:
A quick thickening agent composed of flour and butter added to
sauced at the last minute. Beurrenoir: A sauce made with butter
then browned with specific ingredients.
Beurrenoisette:
a sauce made with butter then browned with lemon juice.
Bi'iru: BeerBinnagamaguro: Albacore
Bisque:
A smooth creamy soup made with the shells and meat of shellfish.
Blackbeans:
Used mainly by the Chinese and fermented for seasoning or made
into milk with a richer nutty flavor than soybean milk.
Black jack:
Caramelizing sugar to produce a coloring effect in sauces and
soups.
Black Beans:
(also known as frijoles negros, turtle beans or black turtle soup
beans): Small, flat, less than 1/2 inch long. Charcoal black with
white spot.
Black cod:
This saltwater fish, which is not a true cod, has a soft textured
flesh and a mild flavor. Its high fat content makes it a good
fish for smoking. Also called "sablefish."
Blackfish:
A lean, delicately flavored Pacific Ocean fish that is popular
in Chinese cookery. Also called "Black Trout" and "Chinese
Steelhead."
Blanch:
To pre-cook or partially cook, to tenderize, to aid in the removal
of skin of fruits & nuts.
Blanquette:
Meats stewed or poached and served in a velvuté.
Blindbake:
Term used to indicate a pie shell that is pre-baked with a weight
(beans or a pie plate) over it to prevent large air bubbles from
forming.
Bloody
mary: This drink contains vodka, lemon juice, Tabasco,
Worcestershire sauce, pepper and V 8, tomato juice.
Blue crab:
Named after its blue claws and dark blue-green shell, this crab
is found along the Gulf and Atlantic coasts. It is sold in both
its soft and hard-shell stages. The "soft-shell crab"
is simply a blue crab caught just after molting.
Bluefin
tuna: Among the largest of tuna, it can weigh over 1,000
poundsBluefish: A fatty, fine-textured fish that is also known
as "bulldog of the ocean" because of its tenacity. Found
in the Atlantic and Gulf coasts. Discard the dark oily strip that
runs down its center to prevent a strong, fishy flavor.
Bluegill:
One of a large number of North American freshwater fish closely
related to the perch. Known for their bright, sunny colorsBora:
Japanese for gray mullet
Botanebi:
Japanese for botan shrimpBoil: To cook in agitated liquid over
medium to high heat. Bouchee: A small pastry shell.
Bouillabaisse:
Soup made with several types of fish or shellfish, vegetables
and white wine. Bouillon: A hearty stock made from seasoned beef
or poultry.
Bouquetgarni:
Herbs and spices tied together, used in flavoring stocks, sauces
and soups.
Bouquetiere:
Food served with a garnish of several vegetables.
Borage:
This European herb has a flavor similar to that of cucumber.
Bouillon:
A flavor-concentrated powder of dehydrated beef, chicken or vegetable
stock.
Bourbon:
Named after a Kentucky county this liquor is distilled from a
mash of at least 51% corn
Bonito:
This variety of tuna is the smallest of the tuna family, rarely
weighing over 25 pounds. They range from moderate to high fat
and are the most strongly flavored of the tunas.
Braise:
To cook using moisture and surrounded by dry heat.
Brandy:
A liquor distilled from wine or other fermented fruit juice and
aged in woodBrine: A salty liquid used as a preservative.
Broil:
To cook using heat radiated from one area.
Brownsugar:
A fine white sugar flavored with cane molassesBrunch: A meal served
during the time when breakfast and lunch are served.
Brunoise:
A fine, uniform dice used mostly for vegetables.
Brut:
This is a term that refers to the driest champagnes. Buckwheat:
Normally thought of as a cereal, it is actually an herb
Budai:
Whitespotted parrotfishBuffalo fish: This freshwater fish, which
belongs to the sucker family, is similar to carp. It offers a
coarse but sweet, low-fat flesh that lends itself to a variety
of cooking methods.
Buffet:
The presentation of hot and/or cold foods, displayed on a table
for the guest to serve them self
Bullhead:
A small, freshwater catfish that usually weighs in at under a
pound. Its flesh is lean and mild in flavor.
Burbot:
A freshwater cod with a lean white flesh and a delicate flavor.
It is normally poached, baked, broiled or sautéed.
Burgundy:
One of the most famous wine growing regions in France.
Buri:
Yellowtail, Amberjack
Butterfish:
This small, high-fat fish has a tender texture and a rich, sweet
flavor. Found off the coast of the Atlantic and the Gulf of Mexico,
this fish is also called the "dollarfish," "Pacific
pompano," and "pomfret."
Butterfly:
To cut lengthwise to produce a thinner product.
Buttermilk:
A thick tangy milk produced from the liquid left over after making
butter.
Butterscotch:
This flavor is a blend of butter and brown sugar.
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