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Babka : A Polish, Russian and Jewish dessert consisting of rich yeast dough made with many eggs and sweet butter, flavored with citrus peel and studded with raisins; sometimes cocoa or a cinnamon-sugar syrup is added.
Back: A portion of the veal carcass that contains the rib and loin primals in one piece. 2. A portion of the lamb carcass that contains the rack and loin primals in one piece.
Backstrap: The elastic connective tissue found in the neck region of the beef, lamb or veal carcass; also known as yellow ligament.
Backward: A wine-tasting term for a wine that needs additional bottle aging.
Bacteria are single-celled microorganisms that serve many functions.
Most bacteria are very useful. Some strains of bacteria are part of our natural digestion others help us produce foods like yogurt, sauerkraut, vinegar and alcoholic beverages. In nature bacteria also help fix nitrogen in the soil and are responsible for returning nutrients back to the soil by decomposing organic materials...
Bactericide: An agent capable of killing one or more species of bacteria.
Bad Milk : Milk used to make cheese that is overheated and the result is a bad taste.
Badam: A South Afican dish consisting of a baked chicken with almonds and pistachios and seasoned with cloves, cardamom, coconut, cinnamon, poppy seeds, cumin, ginger, garlic and chiles.
BADD: The organization Bartenders Against Drunk Drivers.
Baga: Elderberry juice formerly used to add color to some ports.
The French word for “Rod” is “Baguette” and a bread Baguette is a long, narrowrod-like loaf of French bread, usually about 2 feet long (though they can be both longer and shorter) and 2-3 inches wide. A Baguette has a crusty exterior and chewy interior, and is Baked from Dough made without any Oil, therefore turning stale more quickly than many other breads...
Baking : Similar to roasting, a technique of cooking food by using dry heat via convection, normally conducted in an oven.
Baking Soda: technically Sodium Bicardonate is used in cooking and baking primarily to help dough rise.
When moisture and an acidic ingredient are added to baking soda a chemical reaction occurs which creates carbon dioxide bubbles that expand at higher temperatures. As the bubbles grow the baked goods rise...
Balanced Diet : Achieved by consuming proper portions of food from each food group.
The banger is a pork sausage that is bound with breadcrumbs and mild herbs. It is what most people in the U.S. think of as breakfast sausage. Pan fried or cooked on a griddle is the preferred method of cookery.
Roasting Low & Slow, sometimes with Flavor Enhancement from Wood Smoke
Barding simply means to tie thin layers of un-rendered fat on top of meat before cooking.
Typically, the tied on fat is removed for the last half hour of cooking to allow the formerly covered meat to Brown up.
A Base is any substance that combines with hydrogen ions; bases have a pH value above 7 and neutralize acids to form a salt; also known as alkali.
Basting means to circulate cooking liquids, (or Marinades), over, onto and into cooking foods. Basting foods as they cook helps them stay moist, flavorful, and evenly browned.
Typically, Basting is done with pan drippings, efficiently reusing them while removing them from the bottom of the Roast which could become soggy if left sitting in Jus...
Basting Eggs is a way of cooking an egg by either splashing hot fats over the top of the yolk or by adding a little water to the pan to steam the top of the egg.
2" (5 cm) long x 1/4" ( .6 cm) x 1/4" x 1/4" x 1/4"
A Batter, from the French word battre, meaning “to beat,” is a mixture of liquids and Grains that are Whisked (or beaten) together to form a semi-liquid product. With the exception of Foams, a Batter is called a Batter only in its pre-cooked state, and afterward will be called by the name of the final product, such as a Pancake, Crêpe or Cake...
Bavarian Mustard, also known as Sweet Mustard, is a sweet Mustard preferred and perfected in Bavaria, Germany. Sweet Mustards are made from Kibbled Mustard Seed.
Bavarian Mustards contain very little Acid because they substitute Sugar (or Apple Sauce or Honey) as a preservative for the more traditional Acids (Vinegar or Wine) used in the typical Mustard...
Beat: To mix by stirring rapidly and vigorously in a circular motion.
The dish is named after Vittore Carpaccio, an Italian Renaissance painter known for his orange and red colors which the dish resembles. Carpaccio was given its name by Harry’s Bar in Venice, a storied restaurant patronized by the “Lost Generation” of American ex-patriots (Hemingway, Dos-Passos, Stein, Beach, etc...
The production of beef is carried about by four primary types of operations:
Cow & Calf Operations: What we typically think of as a ranch. Cow & Calf Operations are where breeding is developed. There are eight major Beef Cattle Breeds, and cows give 14-16 offspring in their lifetimes...
Beer Mustard is a mid-western invention of the 20th Century that substitutes Beer for the Vinegar in the production of Mustard. Irish Mustard can be made with Stout.
Beet Greens are Greens that come from the young, dark green leaves, (often with reddish veins) of the Beet root plant, that are visible growing above ground. Beet Greens will have sturdy, tougher stalks.
Culinary Use
Generally, Beet Greens are cooked in a fashion similar to their counterparts Spinach and Swiss Chard by Sautéing, Stewing or Steaming...
Bench Proofing: This refers to the fermentation period that occurs when making bread dough, after the dough mass is removed from the mixer bowl. This dough mass is generally placed in an alternate container for the proofing process, assuming that other dough will need to be prepared.
Berries: Small fruit containing multiple seeds.
Bias: A diagonal cut made at a 45° angle. Oval in shape.
Biological Risks
A Biological Hazard (or biohazard): is an organism, or substance derived from an organism, that poses a threat to (primarily) human health.
Food, or other animals like humans or pests, can serve as a growth medium for Bacteria,Viruses, or Parasites that can cause food borne illness...
Bisques: These are soups made from shellfish (i.e. lobster, shrimp, crayfish and crab). These soups were classically made using the pureed meat of the shellfish as the thickening agent.
Bitter is a harsh, relatively disagreeable acid flavor. It is also a wine-tasting term for a sharp, unpleasant flavor caused by excessive tannin levels or other factors.
Wild Almonds are known as Bitter Almonds (Prunus dulcis var. amara) because the kernel contains bitter Prussic Acid which will produce poisonous cyanide when it comes in contact with water, even the water in saliva. Eating even a handful (un-leached) at one sitting can be deadly.
Visually, the Bitter Almond is slightly broader and shorter than the Sweet Almond...
Black Truffle is an imprecise term, often used to confuse the ignorant into over-paying for common Truffles. Black Périgord Truffles are “Black” but so are black Chinese Truffles and Oregon Black Truffles. At prices of hundreds of dollars an ounce, the distinction matters...
Black Winter Truffle is an imprecise term, often used to confuse the ignorant into over-paying for more common Truffles. Black Périgord Truffles are both “Black” and harvested in “Winter” but so are black Chinese Truffles and Oregon Black Truffles. When discussing prices of hundreds of dollars an ounce, the distinction matters...
Blackening is a Flavorful, Cajun Cooking Technique.
Blanch: To cook a vegetable in boiling water until 3/4 cooked and put it in an ice bath afterward.
Blending is a mixing method of two or more ingredients are combined just until fully incorporated.
Blond Cooked Roux is a medium, light-colored version of a cooked roux used in golden-colored sauces. To make a Blond Cooked Roux use the classic proportions of an equal weight of flour and butter. Melt the butter and then add the flour and stir. Stir until the desired blond color is reached, or you can cover the roux and bake it in the oven at 350° F (177° C)...
Blood Sugar: This refers to the amount of glucose present in the bloodstream.
A term for what occurs to powdered gelatin when it absorbs liquids.
Blue Veined: Cheeses marbled with mold.
Excess Heat and the Proteins & Starches in a boiling pot can cause it to boil over in a foaming mess that can quickly become a sticky, burned-on mess if it interacts with your heat source. Products like Pasta, which we cover in Lesson 10: Introduction to Pastas, are especially prone to boiling over because they often contain both Protein & Starch...
Boiled Greens refers to any Greens that must be/should be cooked to be eaten. It may be a shock, but not every vegetable is best eaten Raw.
There are some Cruciferous Vegetables (Arugula, Broccoli, Kale, Cauliflower, Cabbage, Turnips, Turnip Greens, Collard Greens, Bok Choy, Brussels Sprouts, Radish, Rutabaga, and Watercress) which can be eaten Raw but which should really be cooked for consumption...
Boiled peanuts are a preparation of Raw, unshelled green peanuts boiled in Brine until they are soft and moist. Boiled Peanuts are often eaten as a snack in the southern United States, as well as in India, China and West Africa.
Boiling: To cook products in water that is atleast 212° F (100° C). In this process, high agitation is caused by heat.
Bos indicus (also referred to as Zebu-type) are humped cattle from South Central Asia that are well suited to tropical and sub-tropical environments, including the stresses like heat, humidity, parasites, and poorly digestible forage. Environmental adaptability and hybrid vigor of cattle with some Zebu-type lineage are particularly significant in the South and Southwest...
Bos taurus breeds derive from the ancient Celtic Shorthorn and have a closer resemblance to the Aurochs. Bos taurus descendants can be classified into two subcategories, British Breeds and Continental Breeds.
Continental breeds, also called Exotics, originated in Europe. They are known for weight gain and cutability...
A Bouquet Garni, is a tied bundle of herbs used as a stock enhancer, with a bouquet for the nose to enjoy.
Bouquetiere: French for "a mixture of fresh, in season vegetables."
Braising: To cook by saute'eing in fat and simmering in a small amount of liquid.
Bran is the hard outer layer of a grain. Think of it as the shell or skin.
Branston Pickle – Branston Pickle is a sweet British Relish made with Carrots, Onions, Cauliflower and Gherkins, suspended in a sauce of Tomato, Vinegar, Apples and Dates. Branston Pickle is spiced with Coriander, Mustard, Garlic, Cloves and Cayenne Pepper.
Bread Knife: 8"-12" (20-30cm) in length used for slicing rolls and bread.
Bread Pudding is a category of bread based dessert that is very similar to French Toast, in that it is made using Stale Bread soaked in a Batter made from Milk, Egg, Suet or Syrup. It is also similar to French Toast because there is no one “official” Bread Pudding Recipe, but many acceptable, tasty variations that have been developed over the years...
Bresaola originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region and is aged, air-dried salted beef that has turned hard and almost become purple during the aging process. Bresaola is prepared from top (inside) round, and is lean and tender with a sweet, musty smell...
Bresaola is an Italian Salt-Cured Beef that has been air-dried. Made from such lean cuts as Eye of Round, any remaining Fat is Trimmed off before the Meat is rubbed with the Salt and Herbs and Spices such as Pepper, Juniper Berries, Bay Leaves, Cloves, Rosemary, Oregano and Thyme. The seasoned meat is sliced paper thin, resulting in a very delicate and flavorful product...
Brigade de Cuisine: Referred to as the Kitchen Brigade, this is the classical organization of a French kitchen.
Brining is a process in which meat is soaked in a salt solution before cooking.
British Piccalilli – British Piccalilli is a British Relish made from Cauliflower, Cucumber, Green Beans, Ground Mustard, Ground Ginger, Turmeric and Malt Vinegar.
Broiling is a High Heat, Dry Heat Cooking Method that introduces product to a heat source from above. Think of Broiling, basically as Grilling but with the heat source coming from above instead of below. Broiling’s goal is to retain the products natural juices and develop full flavor.
Broth is the Flavored Liquid Yielded by Cooking Ingredients in Water.
In the Culinary world there are two basic types of physical / chemical Browning: Enzymatic Browning and Non-Enzymatic Browning. There is also a cooking term "Browning."
Non-Enzymatic Browning includes the most common, more beneficial forms of “Browning” that we associate with cooking, where heat, not enzymes, works on the food to change it and Brown it...
Brown Cooked Roux is a darker colored version of a cooked roux used in darker colored, brown sauces. To make a Brown Cooked Roux use the classic proportions of an equal weight of flour and butter. Melt the butter and then add the flour and stir. Stir until the desired color is reached from browning or you can cover the roux and bake it in the oven at 375-400° F (190°-204° C)...
Brown Gravy is a thick, almost paste-like Gravy that is popular in the American Midwest and South. Brown Gravy is made by adding Milk and Flour to meat Jus and Reducing them together until the Brown Gravy becomes very thick.
Brown Gravy is traditionally served over Mashed Potatoes, fried Meat, Country Fried Steak, and various Side Dishes...
Brown Mustard is a category name for Mustards made from the Mustard Seeds of the mild White Mustard plant.
A Brown Stock is one that is brown in color. A brown stock is made from chicken, veal, beef or game bones. The finished stock should have a good flavor, rich dark brown color, good body and high gelatin content. The primary differences between a brown stock and a white stock is that for a brown stock, the bones and Brown Mirepoix are caramelized before being simmered and often a tomato product is added to the stock...
Brunoise Cut: 1/8" Wide x 1/8" Tall X 1/8" Long
Bulgogiis a marinated and grilled beef dish that is one of the most famous elements of Korean cuisine, along with Kimchi.
Peanuts are divided into two subspecies, Bunch Type Peanuts (fastigiata type) and Runner Type Peanuts (hypogaea type).
The Bunch Type Peanuts grow upright, produce flowers on the main stem, have sequential branching, and, relative to the other subspecies, mature earlier, have a lower water requirement and produce smaller seeds...
A Butane Torch is used for browning, caramelizing and finishing desserts.
Butter: Can be sweet or salted and is predominantly fat, with a water content of between 5% and 20% depending on the quality.
Butterfly is a technique to split food, such as boneless meat, fish or shrimp, nearly half in lengthwise, leaving the halves hinged on on side so that the item spreads open like a book; used to increase surface area and speed of cooking.
In cooking, to “Butterfly” means to thin a thicker item by creating two thinner, equally thick, halves joined by a thin “hinge.” In France, the technique is called “à la Papillion” (which means butterfly) and has been recorded in use as early as Pierre La Varenne’s Le Cuisinier Francois in 1651...
