Dictionary of foods

From WikiMD's Wellness Encyclopedia

The Dictionary of Food and Drink is an expansive glossary aimed at food enthusiasts, chefs, sommeliers, and students of gastronomy. It offers concise definitions and cross-references to related concepts within the diverse world of food and beverages.

A[edit | edit source]

  • Appetizer - A small dish served before a meal to stimulate one's appetite.
  • Al dente - Pasta cooked until it is still firm when bitten.
  • Aeration (culinary) - The process by which air is circulated through, mixed with, or dissolved in a liquid or substance.

B[edit | edit source]

  • Baking - A method of cooking food that uses prolonged dry heat, normally in an oven.
  • Bouquet garni - A bundle of herbs usually tied together with string and mainly used to prepare soup, stock, and various stews.
  • Brine - A high-concentration solution of salt in water used in the pickling process or to preserve and season food.

C[edit | edit source]

  • Caramelization - The browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color.
  • Confit - A cooking term for when food is cooked in grease, oil, or sugar water (syrup), at a lower temperature.
  • Coulis - A form of thick sauce made from puréed and strained vegetables or fruits.

D[edit | edit source]

  • Deglaze (cooking) - The process of diluting meat sediments in a pan to make a gravy or sauce, often after sautéing.
  • Dough - A thick, malleable mixture made of flour and liquid, used for baking into bread or pastry.
  • Distillation - A process used to separate components in a liquid mixture via boiling and condensation.

E[edit | edit source]

  • Emulsion - A mixture of two or more liquids that are normally immiscible (unmixable or unblendable).
  • En papillote - A method of cooking in which food is put into a folded pouch or parcel and then baked.

F[edit | edit source]

  • Fermentation in food processing - A process that converts carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions.
  • Fillet (cut) - A piece of meat or fish that has been deboned.

G[edit | edit source]

  • Gastronomy - The study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating.
  • Glaze (cooking technique) - A coating of a glossy, often sweet, sometimes savory, substance applied to food typically by dipping, dripping, or with a brush.

H[edit | edit source]

  • Homogenization (milk) - A process that involves reducing the fat droplets in milk so that they resist separation.
  • Hydration (food) - The process of adding water to food ingredients, often to soften or rehydrate them for cooking.

I[edit | edit source]

  • Infusion - The process of extracting chemical compounds or flavors from plant material in a solvent such as water, oil, or alcohol, by allowing the material to remain suspended in the solvent over time (a process often called steeping).
  • Irradiation - The process by which an item of food is exposed to radiation in order to improve the safety and extend the shelf life of foods by reducing or eliminating microorganisms and insects.

J[edit | edit source]

  • Juicing - The process of extracting juice from plant tissues such as fruit or vegetables.
  • Jelly (dessert) - A dessert made with a sweetened and flavored processed collagen product (gelatin).

K[edit | edit source]

  • Kneading - A process in the making of bread or pasta dough, used to mix the ingredients and add strength to the final product.
  • Kombucha - A fermented, slightly alcoholic, lightly effervescent, sweetened black or green tea drink commonly consumed for its supposed health benefits.

L[edit | edit source]

  • Leavening agent - A substance used in doughs and batters that causes a foaming action that lightens and softens the mixture.
  • Liqueur - A strong, sweet alcoholic beverage made from distilled spirits and flavored with fruit, cream, herbs, spices, flowers, or nuts.

M[edit | edit source]

  • Marination - The process of soaking foods in a seasoned, often acidic, liquid before cooking.
  • Maceration (food) - The softening or breakdown of food into a liquid by soaking it.

N[edit | edit source]

  • Nouvelle cuisine - A style of cooking that emphasizes freshness, lightness, and clarity of flavor. Often characterized by the use of very high-quality ingredients and innovative combinations.
  • Nutrient density - A ratio of nutrient content to the total energy content of the food or drink.

O[edit | edit source]

  • Oven - A thermally insulated chamber used for the heating, baking, or drying of a substance.
  • Organic food - Food produced by methods that comply with the standards of organic farming.

P[edit | edit source]

  • Pasteurization - A process that kills pathogens through heat treatment without affecting the taste or nutritional value of the food.
  • Probiotics - Live bacteria and yeasts that are good for your health, especially your digestive system.

Q[edit | edit source]

  • Quenelle - A mixture of creamed fish or meat, sometimes combined with breadcrumbs, with a light egg binding.
  • Quiche - A savory, open-faced pastry crust with a filling of savory custard with cheese, meat, seafood, or vegetables.

R[edit | edit source]

  • Roasting - A cooking method that uses dry heat where hot air envelops the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source.
  • Reduction (cooking) - The process of thickening and intensifying the flavor of a liquid mixture such as a soup, sauce, wine, or juice by simmering or boiling.

S[edit | edit source]

  • Sous-vide - A method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times at an accurately regulated temperature.
  • Sommelier - A trained and knowledgeable wine professional, normally working in fine restaurants, who specializes in all facets of wine service as well as wine and food pairing.

T[edit | edit source]

  • Tannin - A class of astringent, polyphenolic biomolecules that bind to and precipitate proteins and various other organic compounds including amino acids and alkaloids.
  • Terroir - The set of all environmental factors that affect a crop's phenotype, including unique environment contexts, farming practices, and a crop's specific growth habitat.

U[edit | edit source]

  • Umami - Described as savory, and is one of the five basic tastes. It has been identified as a flavor enhancer.

V[edit | edit source]

  • Vinaigrette - A mixture (emulsion) of salad oil and vinegar, often flavored with herbs, spices, salt, pepper, sugar, and other ingredients.
  • Velouté sauce - One of the five mother sauces of classical cuisine; it is made from a roux and a light stock.

W[edit | edit source]

  • Whisking - A cooking technique for blending ingredients smooth, or incorporating air into a mixture, in a process known as whipping.
  • Wok - A versatile round-bottomed cooking vessel, originating from China.

X[edit | edit source]

  • Xanthan gum - A polysaccharide with many industrial uses, including as a common food additive used as a thickening agent and stabilizer.

Y[edit | edit source]

  • Yeast - Eukaryotic, single-celled microorganisms classified as members of the fungus kingdom that are used in baking, brewing, and winemaking for fermentation.

Z[edit | edit source]

  • Zest (ingredient) - The outer peel of citrus fruit, used as a flavoring or garnish.
  • Zymurgy - The science of fermentation, particularly in relation to brewing.

List of food and drink articles[edit | edit source]





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Contributors: Prab R. Tumpati, MD