H
Resources > Term > H

Are you a Smart Kitchen™ Chef?

Try it FREE or take a TOUR to explore Smart Kitchen!
Enter a keyword or ingredient and Smart Kitchen will display all appropriate resources.
Search within:
Resources > Term > H
HACCP is a systematic preventative approach to food safety and pharmaceutical safety. HACCP addresses physical, chemical, and biological hazards as a means of prevention, rather than fished product inspection. Nutritional Value USDA
Halal: Meat slaughtered according to Islamic law.
Halibut is a Flatfish with a firm texture and a fresh taste (not as “fishy” as flakier fishes) which can be Grilled, Broiled, or Pan Fried. Most Halibut comes from the United States (North Pacific) and Canada. The Eastern U.S. has been overfished for Halibut, and it may be...
Low Fat No Low Calorie No
Hamburger: A patty made of Ground Beef; typically served on a bun and garnished with one or more condiments or foods such as Mustard, Ketchup, Cheese, Bacon, etc.
Handful: A traditional measure of weight or volume, it is approximately 1 oz. or 1 fl. oz.
Hard-Ball Stage: A test for the density of sugar syrup: the point at which a drop of boiling sugar forms a rigid ball when dropped in ice water; this is equivalent to 250-265° F (121-130° C) on a candy thermometer.
Hard Cheese, which is also called granular or stirred curd cheese, is made by mixing milk protein with the enzyme Rennet, which causes it to coagulate. After it coagulates for a period of time, the mixture is cut and reheated. It is then formed into molds and pressed, brined, salted,...
Hard Cure: A preservation method for Meat; the Meat is packed in Salt, and the Salt slowly displaces the Meat's moisture content.
Hard Water: denotes water that has a high composition of minerals, including calcium carbonate. Typically, Hard Water measures as 11-20 grains per gallon. Nutritional Value USDA
Harmonious: An arrangement of foods, including garnishes, on a plate, platter or table so that there is a well designed balance of shapes, colors and/or textures. 2. A wine tasting term for a wine that has a well-balanced bouquet and flavor.
Harvest: The time when ripened crops are gathered.
Hash: chopped meats and potatoes cooked together. Nutritional Value USDA
Haunch: The hindquarter of a game animal such as a deer; it consists of the leg and loin.
Hay Cutting: A method of cutting in which one hand holds the knife handle and the other hand holds the back of the blade toward the end; the cutting is done either with a firm downward pressure to provide accuracy on difficult-to-cut foods such as crabs or meat with many small bones, or in...
HCS: Hazard Communication Standard. Nutritional Value USDA
Health Food: A popular and often misleading labeling term not approved by the U.S. Food and Drug Administration (FDA) but used to suggest that the particular foods or groups of foods will promote health; generally used in connection with the marketing of natural or organic foods.
A "heaping" tablespoon, teaspoon, or cup is not a precise measurement but generally means having a moderately sized, heap of the ingredient in addition to that which fills the level of the spoon. Nutritional Value USDA
Heart: A variety meat; generally tough, chewy and flavorful; lamb and calf hearts are often stuffed and braised; poultry hearts are used for stocks and stuffings. 2. The dense center of a food, typically a leafy, stalky vegetable such as cabbage or a cut of beef like the "Heart"...
Heat Transfer cooks food by: Conduction Convection Radiation Nutritional Value USDA
Heat Zones are best described as areas of pre-determined heat on your grill or other cooking surface. With the burners all the way up, on the left bank, one corner, or zone, can be the High Heat Zone perfect for charring & marking product. With the middle burners on Medium Heat, the...
A Female Bovine.
Hickory has sometimes been hailed as the “King” of woods because of its abundance in the South and the sweet, hearty taste it imparts. Milder than Mesquite, Hickory can still overpower a dish. Culinary Uses Use care to avoid inundating your Meats. Time has shown that...
Carbon steel is an alloy of carbon and iron (with no minimum level of added in alloys). Production High carbon steel is steel made from carbon and iron but with a higher carbon content (1.0–1.99% carbon content). High carbon steel can be tempered to an extreme hardness and is a...
When Holding Foods for Service Keep Them Hotter or Colder than The Food Danger Zone of 40° to 140° F.
Hominy Grits is synonymous with Grits. It is a term used in some areas of the South—Charleston, South Carolina, for example. Calling Grits Hominy Grits can be confusing, as Hominy is actually a whole Corn kernel preparation and Grits is made from Corn that has been ground.
Homogenized means, milk that has had its fat particles broken up so finely that they remain uniformly dispersed throughout the milk, resisting separation and making it easier for the body to digest. In cooking, using homogenized milk results in an altered finished product. Sauces will be...
Hongroise: A classical French term meaning "Hungarian" which typically signals that the dish is prepared with paprika. For example, Sauce Hongroise is a classic French Sauce prepared with Paprika. Nutritional Value USDA
Hors D'oeuvre is French for "outside the work." An Hors D'oeuvre, is generally served as smaller "finger foods" that are separate from the meal. Nutritional Value USDA
Hull: the tough outer covering of a grain. Nutritional Value USDA
Hybrid Fruit: A crossbreed of different species that are genetically dissimilar (Tangelos are a crossbreed of tangerines and grapefruit). Nutritional Value USDA
Converting oils to another physical state is most often accomplished by adding hydrogen to vegetable oil. The process is called Hydrogenation. The resultant solid trans fats are less likely to spoil and helps manufactured foods stay fresh longer, which means a longer shelf life. They also...