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Resources > Term > B
Babka is a Polish, Russian and Jewish dessert consisting of rich yeast dough. Babka made with eggs and sweet butter, flavored with citrus peel and studded with raisins. Consider adding some cocoa powder or a cinnamon-sugar syrup for an enhanced touch of sweetness, when making...
Back, is an industry term that calls for a primal cut of the veal or lamb carcass that contains the rib and loin in one piece. Nutritional Value USDA Gluten Free Yes Low Fat No Low Calorie No
Backstrap, also known as "yellow ligament, is an industry term that describes the elastic Connective Tissue found in the neck region of the beef, lamb or veal carcass. Season Availability Cultivation Production Varieties Purchasing Storage Nutritional Value...
In culinary arts, Backward is a wine-tasting term. The term refers to a wine that requires additional aging. Nutritional Value USDA
Bad Milk is a term used in the kitchen when describing milk that is overheated, expired, left out, Milk. The result is a rancid, bitter taste and should be discarded. Season Availability Cultivation Production Varieties Purchasing Storage Nutritional Value USDA
Badam is a South African recipe consisting of baked chicken with almonds and pistachios. Before baking Badam, the chicken is seasoned with cloves, cardamom, coconut, cinnamon, poppy seeds, cumin, ginger, garlic and...
BADD is a food industry term that is short for the organization, "Bartenders Against Drunk Drivers." Season Availability Cultivation Production Varieties Purchasing Storage Nutritional Value USDA
Baga is a wine term that means "Elderberry juice," which was formerly used to add color to certain types of port wine. Season Availability Cultivation Production Varieties Purchasing Storage Nutritional Value USDA
The French word for “Rod” is “Baguette.” A 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...
Baking, similar to roasting, is a technique of cooking food by using dry heat (convection). Baking is normally conducted in an oven. Season Availability Cultivation Production Varieties Purchasing Storage Nutritional Value USDA
A Balanced Diet is achieved by, consuming proper portions of food from each food group (protein, dairy, grains, etc). Nutritional Value USDA
In the kitchen, a "Banger" is a pork sausage that is bound with breadcrumbs, spices and herbs. Most people in the America, think of a Banger as a "breakfast...
Roasting Low & Slow, sometimes with Flavor Enhancement from Wood Smoke.
"Barding," simply means to tie thin layers of un-rendered fat on top of lean meat, before cooking. Season Availability Cultivation Production Varieties Purchasing Storage Culinary Uses Typically, the tied on fat is removed for the last half...
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. Season Availability Cultivation Production Varieties Purchasing Nutritional Value USDA
Baste means to circulate cooking liquids, (or Marinades), over, onto and into food that is being cooked. Most often a Baster, Basting Brush, Basting Spoon or kitchen spoon is used to baste. Basting food as it cooks helps the product stay moist, flavorful, and evenly browned. Culinary...
Basted Eggs is a cooking technique for cooking an egg. In cooking, the baste can be performed by either splashing hot fats over the top of the egg yolk or by adding a little water to the pan to steam the top of the egg. Nutritional Value USDA
According to the USDA, Basted Product refers to Bone-In meat, that is injected with a marinating solution. The solution may contain Butter, other edible Fat, Broth, Stock or spiced and flavor enhanced water and other approved substances. The label of a Basted Product must declare...
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. Season Availability Cultivation Production Varieties Purchasing Culinary...
When reading a recipe, the culinary term "Beat" means; to mix ingredients by stirring rapidly and vigorously in a circular motion. Nutritional Value USDA
USDA Canner is the Lowest USDA Grade of Beef.
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...
USDA Prime is the Best Beef Grade Awarded by the USDA.
Purchasing Regular Fat Content Ground Beef or Hamburger means that the product is 70% lean and correspondingly, at most, 30% Fat by weight. Regular Fat Content Hamburger and Ground Beef is often made from portions of the Chuck Primal Cut and Round Primal Cut, though if Hamburger is being made,...
Season Availability Cultivation Production Varieties Purchasing Culinary Uses Once prepped, Belgian Endive is subject to Oxidation, which will turn it an unsightly brown color. We suggest holding prepped Belgian Endive in Acidulated Water to prevent...
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.
Benton’s Genuine Smoky Mountain Country Hams 2603 Highway 411 North, Madisonville, TN 37354 (423) 442 5003. Allan Benton is the owner and is a genuine, service-oriented guy. He was very hospitable when we stopped by on the Summer Food Drive 2009. Their Hams, Prosciutto, and...
Beurre Monte can refer to a melted butter preparation, or to a sauce made from butter. Essentially a Beurre Monte is Whole Butter mixed with hot water. Beurre Monte has the advantage over whole butter of being able to stand slightly higher heats before breaking down into its component parts....
In cooking, the definition of Bias is a diagonal cut made at a 45° angle. The Bias cut is typically oval in shape, after the ingredient has been cut. Nutritional Value USDA
A Biennial Plant is a flowering plant whose normal life cycle spans 2 years. In the first year of life the Biennial Plant grows its vegetative structure (leaves, stems and roots) before entering a period of dormancy for the fall and winter months. In the following spring or summer, the...
Binding Agents are any ingredient that can help a mixture hold its shape or remain bound together. Sometimes Binding Agents do double duty and also add texture. Binding Agents are typically added to the foodstuff at different stages throughout the cooking process and service...
A Bisque is defined as soups made from shellfish (i.e. lobster, shrimp, crayfish and crab). The classic Bisque is made by using pureed shellfish meat, as the thickening agent. Nutritional Value USDA Gluten Free Yes Low Fat No Low Calorie No
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.
Gluten Free Yes Low Fat Yes Low Calorie Yes
Black Truffle is an imprecise term, often used to confuse the ignorant into over-paying for common Truffles. In general, if someone is selling Black Perigord Truffles they are wise to use the appropriate name to justify their higher prices. Again, in general, if someone is marketing...
Blackened is a cooking technique that intentionally coats foods with charred (blackened) spices. Unintentional charring also can blacken a meal, but usually not in a good way. Culinary Uses Blackening was popularized for the mass market in the Cajun cooking of Chef Paul Prudhomme who...
In cooking, Blanching is used to cook a vegetables in boiling water. When Blanching a vegetable, cook the product 3/4 (do not cook the vegetable all the way) and put it in an ice bath to stop the cooking process. Once Blanched, the item will be par cooked and ready for finish...
Culinary Uses 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. The advantage of using the oven is that you free up your hands to do other things. Production To make a Blond Cooked Roux use the classic proportions of an equal weight of flour and...
Production Blood Sausage is made from pigs’ blood, Suet, bread crumbs and mild herbs. Culinary Uses Pan Fried, or cooked on a Griddle is the preferred method of cookery. Gluten Free Varies Low Fat No Low Calorie No
The Blood Vein, is a euphemism for the Ventral Nerve Chord, essentially the nervous system of invertebrates, which runs down the belly and not the back of seafood such as Shrimp. Culinary Uses Unlike the Sand Vein, which is removed when Peeling & Deveining Shrimp, the Blood...
Blooming is a commonly found baking, cooking term. When gelatin absorbs liquid and expands over time, this process is called "Blooming." Nutritional Value USDA
A cheese term, Blue Veined refers to cheese with edible blue mold. Nutritional Value USDA
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...
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. That is not to say that the occasional Arugula Salad or bit of Coleslaw is a major threat to most people, but large quantities of the...
Boiled Peanuts are often eaten as a snack in the southern United States, as well as in India, China and West Africa. Culinary Uses Boiled peanuts are a preparation of Raw, unshelled green peanuts boiled in Brine until they are soft and moist.
When reading a recipe, Boiling means to cook products in liquid that is atleast 212° F (100° C). The action of boiling is caused by water molecules getting agitated, by heat. Nutritional Value USDA
When a Meat item is described as “Bone-In,” it means that the bones of the animal have not been removed during the Butchering process. “Boneless,” on the other hand, means that the bones have been removed in advance. Broadly, there are a few major implications...
Bone Marrow, or Marrow Bones, are an animal bone high in marrow, particularly the beef shin and leg bones. Typically, Marrow Bones are thigh and upper leg bones cut into 2 to 3 inch (5.08 to 7.6 cm) lengths and merchandised for their marrow content. Nutritional Value USDA Gluten...
When a Meat item is described as “Boneless,” it means that the bones of the animal have been removed during the butchering process. “Bone-In,” on the other hand, means that the bones have not been removed in advance. With the bones removed, a piece of meat will...
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...
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...
A Bouquet Garni, is a tied bundle of herbs used as a stock enhancer, with a bouquet for the nose to enjoy.
In the kitchen, Bouquetiere is French for "a mixture of fresh, in season vegetables." Nutritional Value USDA
Culinary Uses When reading a recipe, Braising; is a cooking process of simmering meat and vegetables in liquid. Braising food usually takes a bit longer than other cooking techniques. Nutritional Value USDA
Bran is the hard outer layer of a grain. Think of it as the shell or skin. Gluten Free Yes Low Fat Yes Low Calorie Yes
Bread Crumbs, sometimes called Breading, Crumbing, or Crispies, are crumbled pieces of dry Bread. Varieties There are two broad types of Bread Crumbs used in cooking: Dried Breadcrumbs and Fresh Breadcrumbs. Dry Breadcrumbs are made from dry breads which have been baked or...
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,...
Breakfast Gravy, also known as Sausage Gravy or Milk Gravy, is a Gravy made from Sausage Drippings and a Thickener (such as Flour or Cornstarch). Milk can also be added for a creamier consistency. Sausage Gravy is generally white in color and served over Biscuits. Gluten...
Commonly found in Italian specialty grocers or online, Bresaola is cured beef that has been air-dried. Production 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,...
Brigade de Cuisine; also known as Kitchen Brigade, is the classical organization of a French kitchen. Nutritional Value USDA
In the kitchen, Brining is the process in which meat/ingredients are soaked in a salt solution for long periods of time. Nutritional Value USDA
Culinary Uses 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...
Broken Rice are Rice Kernels broken during harvesting and processing. Broken Rice Kernels can be cleaned and be just as edible as unbroken Rice kernels. They are infrequently, if ever, found at retail because customers are not keen on their non-uniform smaller appearance. Broken Rice...
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...
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...
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. Culinary Uses Brown Gravy is traditionally served over...
A Brown Sauce in one of the five French Mother Sauces. It is a Sauce made with a Brown Stock base, to which a Roux is often added, as well as other ingredients to make a wide variety of different sauces. Culinary Uses Brown Sauce is also another name used to describe Espagnole...
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...
The Brunoise knife cut (from the French) is a small dice cut named after the “Brunoy Commune,” a district 12 miles southeast of Paris, where the cut was popularized. A Brunoise cut is, ⅛” wide by ⅛” tall and ⅛” long, (.3175 cm long by .3175 cm by .3175...
Bruschetta are slices of bread that are Grilled or Broiled (their name is from the Italian word bruscare, meaning “to roast over coals”) rubbed with Garlic and Olive Oil. Traditionally, they are also then seasoned with Salt and Black Pepper and served plain. In modern-day...
Bulgogiis is a marinated grilled Beef dish that is one of the most famous elements of Korean cuisine, along with Kimchi.
Bulgur Wheat is a Par-Boiled Wheat Preparation Typically Made from Durum Wheat.
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...
Butter, can be sweet or salted and is predominantly fat. Butter has a water content of between 5% and 20%, depending on the quality. Since most butters are high in fat and water, the smoke point is low. Varieties Salted Butter, Unsalted Butter Nutritional Value USDA Gluten...
Culinary Uses 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.