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A Good Chew is just an enjoyable chewing experience, one that doesn’t hide any jarring bites, or require jaw strain or a marathon to breakdown the mouthful. A Good Chew lets your mouth enjoy the process along with the flavor.
A La Minute; is a culinary term meaning "In a Minute" in French. In the kitchen, this culinary term signifies being cooked in the moment, "Cooked to Order." In high volume restaurants, where organization and preparation is two of Smart Kitchen's 4 Levers of...
A La Mode is French for "in the manner of." A La Mode refers to the style in which a dish or plate is prepared. A La Mode has been Americanized to also mean, "pie topped with ice...
Abbey Beer is a Belgian style of conditioned beer. Traditionally brewed in Trappist Abbey's, Abby Beer is generally a strong, full-bodied, top-fermenting ale. Nutritional Value USDA
Abenkwan is a Ghanaian Soup made with Palm Oil, Onions, Tomatoes, Okra, Eggplant, and Fish or Crab. Nutritional Value USDA
Aberdeen Angus is a breed of black hornless Steer, originally bred in Scotland and now raised in the US as the principal Beef Steer; also known as "Angus" and "Black Angus." Nutritional Value USDA
Aberdeen Sausage: A long Scottish sausage made from Beef, Bacon Fat, Oatmeal and Seasonings. Nutritional Value USDA
Abish: A mixture of Ground Beef flavored with Ginger, Onions, Garlic and Tomatoes. Used as stuffing for unripened Papaya, Bell Peppers or Potatoes in Ethiopian cuisine. Nutritional Value USDA
Abon is Fried, sweetened and spiced flakes of Poultry, Beef, Pork, Fish or Shellfish used as a Garnish for Chinese and Indonesian Rice dishes. Nutritional Value USDA
Abruzzese is an Italian preparation method. Abruzzese is associated with Italy's Abruzzi region; the dishes are characterized by the generous use of hot chiles. Nutritional Value USDA
Absorption is the incorporation of a liquid into a solid, or a gas into a liquid or solid. Nutritional Value USDA
Abyssinian Gooseberry are small fruit native to East Africa; it has a faint orange color, a minimal amount of flesh and a flavor reminiscent of apricots. Nutritional Value USDA Low Fat Yes Low Calorie Yes
Acacia is a food additive derived from trees of the genus "Acacia." In the kitchen, Acacia is used as an emulsifier, stabilizer, thickener, flavoring agent and a mutation aid in processed foods. Some of those processed foods are gum's, confections, dairy products and snack...
An Accordion Cut is a preparation technique, similar to Butterflying, in which a thicker piece of meat is drawn out into a thin one with an increased surface area for easier handling and more even or quicker cooking. To create an Accordion Cut, a series of parallel cuts are made. With...
Acerbic is a wine-tasting term for a Bitter, tart, flavor caused by fermenting unripened grapes. Nutritional Value USDA
Acesent means an edible product is turning Sour, or tends to turn Sour. Nutritional Value USDA
Achar are Indian Relishes. An Achar can taste spicy, sweet, or salty. Nutritional Value USDA
Acidulated Water, is water with small amounts of vinegar and lemon juice. Acidulated Water is used to prevent discoloration of some fruits and vegetables that darken quickly from enzymatic browning. It can also be used as a carrying liquid. Nutritional Value USDA
Acidulation is the process of food turning brown. Typically, Acidulation affects certain fruits. Nutritional Value USDA
Activated Charcoal is a form of carbon that has been treated with oxygen to open up millions of microscopic pores, that exist between the carbon atoms. The activation, in Activated Charcoal, results in highly porous charcoals that have high surface areas capable of absorbing colors, odors,...
Thickening a sauce (or soup) can be accomplished by Addition. When cooking, Addition means to add a Thickening Agent, or a more viscous substance, to the base. Smart Kitchen teaches more about Addition in Lesson 8: Stock, Sauces & Soups Basics, Topic 3: Sauces, Exercise 7:...
Adductor Muscle (Beef). An Adductor Muscle is defined as one that draws the body (or a limb) towards the mid line of the animal. An example of an adductor would be the muscles that help squeeze your thighs together. The beef Adductor muscle, NAMP 169 E, is a large, 3.8 -...
In the kitchen, Aerate means to dissolve air in a liquid or to expose a liquid to air. Aerate, can also have the meaning for whisking air into food. Nutritional Value USDA
Agar (also known as Agar-Agar), is a gelatinous substance derived from algae. Culinary Uses Agar acts like gelatin, but is plant-derived. Agar is used in baking as a Thickening Agent, to firm up jellies and vegetarian desserts/candies. Agar is used in cooking, when the product...
Agritourism is related to agricultural endeavors. Agritourism may include trips to a ranch to learn about cattle, a vineyard for wine, or fruit and/or vegetable farm. Nutritional Value USDA
Agrochemicals are used in agricultural practices and animal husbandry. Agrochemicals are used to increase crops and reduce costs. The use of Agrochemicals, will result in an non-organic food product. Nutritional Value USDA
In Italian, “Al Dente” means “to the tooth.” In English we translate it as “firm to the bite.” Food's cooked Al Dente are usually cooked through, but not overdone or mushy. The term is used most often with pasta, which sticks to the teeth if...
Al Forno is Italian for "baked" or "roasted." Nutritional Value USDA
Al Fresco is Italian for "fresh" or "cool." Al Fresco generally refers to dining outdoors, whether at a restaurant or picnic. Nutritional Value USDA
Albufera Sauce is a small Compound Sauce derived from a Velouté Sauce with the addition of Glace de Viande or meat glaze. Escoffier version in Le Guide Culinaire was based on a Sauce Suprême. Culinary Uses It is served chiefly with Poultry and Sweetbreads. Nutritional...
Albumin is commonly known as "Egg White." Nutritional Value USDA Nutrition Albumin contains over 1/2 of Eggs Protein.
Alder Wood is found in the West and generally produces a delicate, sweet taste. Culinary Uses Smoked Salmon prepared over Alder Wood is a favorite in the Pacific Northwest, but it's sweet smoky aroma goes well with most Beef, Fish, Pork and Chicken. Nutritional Value USDA
Alla is an Italian word for "as done by, in, for, or with." Nutritional Value USDA
Allumette, is a Culinary Term that means "Small Matchstick." In the kitchen, Allumette is a small-sized (knife cut that respenbles a small matchstick) rectangular cut. The proper culinary measurement for an Allumette cut is ¼” wide, ¼” thick and...
In the kitchen, Amandine is the French term for a dish that includes almonds. Nutritional Value USDA
Amylopectin is a type of "Sticky Starch." In the kitchen, Amylopectin is commonly used as a thickener. Amylopectin can also be defined as a highly branched polysaccharide that makes up about 70% to 80% of most starches. The other type of starch component is Amylose which...
Amylose, is the "Starchy, Non-Sticky Type." When cooking, Amylose does not gelatinize. Amylose can also be described as a tightly-packed polysaccharide, which makes up 20% - 30% of any most starches. Amylopectin, the other starch, makes up 70% - 80%. Amylopectin does...
An Annual Plant, also called an “Annual,” is a plant whose entire life cycle occurs in just one year. Typically, Annual Plants are sown in the Spring and Summer and harvested in the Fall. Off season Annual Plants, may be sown in the Winter and harvested in the Spring and early...
Anodizing, or Anodising, is used to increase the thickness of the natural oxide layer, on the surface of metal parts. Anodizing is often used with aluminum, though processes exist for anodizing titanium, zinc, magnesium etc. Anodizing is not useful for iron or carbon steel, because these...
In the kitchen, Antimony is caused by storing or cooking food with a high acid content in chipped enamel. Antimony can be very harmful. Smart Kitchen suggests replacing any cooking equipment with an enamel coating, asap. Nutritional Value USDA
Antiseptic, or "being antiseptic," means all the formerly living organisms resident on any material have been destroyed. Nutritional Value USDA
Apple Wood is native to the Northwest, and Apple Wood produces a mild "fruity taste." Culinary Uses Apple Wood is mild enough for Grilling or Smoking Chicken and Pork or even flavoring Ham. We have even found it to be a good choice for Smoking Fish. Nutritional Value...
An Apron is an outer protective garment that covers primarily the front of the body. It may be worn for hygienic reasons as well as for clothing protection. Nutritional Value USDA
Aromatic Rice is 1 of the 4 major types of rice. Aromatic Rice is a, long grain - medium grained rice type, known for its nutty aroma and taste. When cooked, Aromatic Rice is light and fluffy. Varieties Sub-varieties of Aromatic Rice include: Basmati Rice, Jasmine Rice, Texmati Rice,...
In the culinary world, an Aromatic is any food item which enhances the flavor or aroma of a dish. Under this definition, Aromatics would include, for example, Herbs, Spices, Vegetables, Citrus Fruit, Wine, Vinegar—anything that helps boost a dish’s flavor. However, the...
Arrowroot, or obedience plant (Maranta arundinacea), is a tropical plant whose dried root is cultivated as a Thickener. Arrowroot can be used in place of Cornstarch in soups, Sauces, and puddings. Purchasing The names “Arrowroot,” “Arrowroot Starch,” and...
Arroz a Banda literally means, “Rice Apart” or “Rice on the Side.” Historically the Arroz a Banda is served as a first course, with the Fish that made the stock itself, but it can also be served with an entree. On the modern menu it is usually served alone so that it...
Ascorbic Acid is essentially vitamin c, that is typically used to coat perishable cut or peeled foods to protect them (and their color) during canning or storage. Cut peaches, quartered apples and sliced apricots, are all good examples of fruits that benefit from Ascorbic Acid for canning....
Asian Greens are a subset of Greens favored in Asian Cuisines. Varieties Asian Greens include: Bok Choi, Chinese Kale, Choy Sum, Chinese Parsley, Chop Suey Greens, Gai Choi, Kang Kong, Garlic Chives, Komatsuna, Misome, Mizuna, Napa Cabbage, Chrysanthemum Greens, Sweet Potato...
Aspic, typically has a savory taste. Season Availability Cultivation Production Varieties Purchasing Culinary Uses Aspic is the name for a savory dish where ingredients are set into a jelly made from Gelatin, potentially with Consommé or Stock. Meat...
In cooking, "Au Jus" means "with juice" in French. Au Jus, is typically served next to cuts of cooked beef. When the beef cut is cooking, the meat loses moisture and drips. The pan catches and holds the drippings, at the bottom of the pot or pan. These juices are then...