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T

Tablespoon: Measuring volume in imperial format, also known as T or Tbsp or tbls.

Tahini: Oily paste of ground sesame seeds

Tai: Japanese for sea bream, porgy

Tairagai: Japanese for pen shell, fan shell

Takenoko: Japanese for Mousou bamboo shoot, bamboo sprout

Tamago, Gyoran: Japanese for egg, roe

Tamagoyaki: Japanese for omelet, fried egg

Tapioca: A starchy substance derived from the root of the "cassava plant" that is used as a thickening agent for soups, fruit fillings, and desserts

Taquitos: Rolled tacos

Tara: Cod

Tarabagani: Japanese for king crabTarako: Japanese for cod roe

Tarpon: A large, powerful game fish from the warmer waters of the Atlantic Ocean.

Tarragon: A distinctive, aromatic perennial herb used in butter, chowders, juices, marmalades, fish, poultry, meat, soups, vegetables, and sauces such as "bérnaise." A little of this spice goes a long way.

Tart: Pastry filled with fruit, may be covered or not.

Tatsoi: Spoon cabbage

Tatamiiwashi: Japanese for dryfolded sardine

Tea: A beverage made by soaking leaves in hot water.

Teaspoon: measuring volume in imperial format, also known as t or tsp or tspn.

Tekkamaki: Japanese for tuna roll

Tempeh: Fermented soybean cake, high in protein

Temper: To slowly raise the temperature of a food product by gradually pouring hot liquid to avoid curdling.

Terrapin: This eight-inch long freshwater turtle is considered by many to have the best meat among its kind. Its flesh is often pounded and served like steak.

Terrine: Baking dish.

Tequila: A colorless or pale straw-colored liquor made by fermenting and distilling the sap of the agave plant.

Thyme: Two popular members of this mint family herb are "garden and "wild" Both varieties are used widely in cooking and to season vegetables, meats, poultry, fish, soups, and sauces. It is the key ingredient to "bouquet garni."

Tia Maria: A dark-brown, rum-based liqueur from Jamaica that features a strong coffee flavor.

Timbale: A tapered mold for cooking or molding food, usually custards are baked in this, rice is shaped using this utensil.

Tilefish: This low-fat Atlantic fish is delicately flavored and has a flesh that is firm yet tender. Available fresh and frozen, in steaks and fillets. Suitable for just about any cooking method.

Tobiko: Japanese for flyingfish roe

Tobiuo: Japanese for flyingfish

Tofu: A low-calorie, high-protein, cholesterol-free food made from curdled soy milk

Toishi: Grind stone

Tokay: A famous wine from Hungary. Louis XIV said Tokay was "the wine of kings and the king of wines."

Tokobushi: Japanese for tokobushi abalone

Tonic: Carbonated water that is sometimes flavored with fruit extracts, sugar, and a small amount of quinine

Torigai: Japanese for (egg) cockle

Tororooroshi: Japanese for grated wild potato

Torsk: A large saltwater fish related to the cod. It has a firm, lean flesh. Also called "cusk."

Tostada Shell: A flat, crisp-fried flour or corn tortilla shell

Tragacanth: a gum like substance of an Asian tree used as a glace or as a binder for sugar work and in ice cream manufacturing.

Treacle: A direct by-product of sugar cane produced when making mollasses.

Triple Sec: A strong, clear liqueur with an orange flavor similar to Curacao.

Trout: A delicately flavored fish that belongs to the same family as salmon and whitefish. Most are freshwater, but some are marine.

Tsukedai: Sushi serving counter/board

Tumeric: A slightly bitter spice taken from the root of a plant in the ginger family. Usually available ground, this spice is used to flavor baked goods, curries, fish, poultry, gravies, salads, and dressings.

Tuna: A saltwater fish related to the mackerel. Probably the most popular fish used in canning today. They have a distinctive rich-flavored flesh that is moderately high in fat and has a firmly textured flaky but tender flesh.

Turbinado Sugar: A raw sugar that has been steam-cleaned. The coarse crystals are blond in color and have a delicate molasses flavor.

Turbot: A highly prized flatfish with a lean, firm white flesh and a mild flavor. Turbot is also the market name for several varieties of flounder fished from Pacific waters.

Turtle: Any of several varieties of shelled reptiles that live on land, in freshwater, or in the sea.

Tusk: A large saltwater fish related to the cod. It has a firm, lean flesh. Also called "cusk."

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