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Resources > Term > K
Kabobs, Kebabs or Shish Kebabs are a meal on a fire resistant stick that makes a smart choice when feeding a group on a variety of ingredients. Kabobs are very convenient because they are a handy way to stretch other incompletely used ingredients and they can be prepared in...
A Kaiser Roll is a large round roll with a hard crust. In Buffalo, New York, they make a Cold Roast Beef Sandwich called Beef on Weck on a Kaiser-type roll. “Weck” is the name for the roll, an abbreviation of the German word kümmelweck, which translated directly means...
Kami-Jio: A Japanese salting technique for sushi or sashimi; the fish is sandwiched between paper, with salt placed on top of and beneath the paper; the salt is drawn through the paper.
Kamut: A natural variety of high-protein wheat with very large kernels that have a nutty flavor; generally available only in processed foods.
Kara-age: A Japanese preparation method in which foods are dusted with flour and then deep-fried.
Kasha: Roasted buckwheat. Kasha, is generally used in Europe and Asia, but is growing in popularity in America. Nutritional Value USDA
Kassier Rib: A fabricated cut of the pork primal loin; it is smoked, bone-in loin.
Kati: A traditional Chinese measurement of weight approximately 1 1/2 lb. (680 g), used today in vegetable markets.
Kefir is an ancient fermented milk product (Marco Polo encountered Kefir in his travels), that is made by adding “Kefir Grains” to cow's, goat's, or sheep’s milk. Nutritional Value USDA Low Fat Yes Low Calorie Yes
Khamir: A natural yeast ferment (starter) made from Flour and Yogurt, used in India for leavening naans and various other soft breads.
Khao Chae: A Thai method of serving rice in ice water.
Kibble: To grind coarsely. 2. Coarsely ground meal or grain.
Kickshaw: The traditional name for a fancy dish, usually something dainty, elegant and unsubstantial, such as a trifle.
Kid: A goat slaughtered when approximately 6 months old; the lean flesh has a tender texture and delicate flavor similar to that of lamb.
Kilawin: A Filipino cooking method in which Fish is soaked in Vinegar and Lime or Kalamansi Juice until it is transparent, then mixed with Coconut Milk, Onions, Ginger and Tomato.
Kilogram: A international standard of measurement for units of mass (weight). One Kilogram equals about 2.2 pounds (lb) or 1,000 grams (g). Kilogram, can be abbreviated as "kg". Nutritional Value USDA
Kinds: The categories of poultry recognized by the U.S. Department of Agriculture (USDA): chickens, ducks, geese, pigeons, guineas, and turkeys.
Kipper: To cure, usually fish, by cleaning, salting and drying or smoking. A male salmon during or shortly after the spawning season.
Kishimen: Wide, thin udon noodle.
Kitchen: The room or area containing cooking facilities or the area where food is prepared.
Nutritional Value USDA
Kitchenware is generally, utensils used to prepare foods and includes items such as Pots, Pans, Mixing Bowls, Ladles and the like.
The Knife Test Means Using a Sharp Knife Blade to Check a Cooking Product.
The U.S. has no rules or laws on what can, or cannot be, called Kobe Beef, so if you are considering purchasing some of the fine product that can cost from $300/LB - $800/LB you may want to arm yourself with information to make sure you get what you are paying for. The situation is similar...