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Resources > Term > M
Mac├ędoine is the French Culinary Term for a Small Dice.
In the culinary world, “Macerate” means to soften or become softened by soaking in a liquid.
Malt Vinegars are made from the fermented mash of malted barley (much like beer). Malt Vinegar, typically light brown in color, is the national vinegar of England, where it is the condiment for fish & chips. It is also made in Germany and other countries with a strong beer making...
Low Fat No Low Calorie No
Besides the better known oils like, Olive Oil, Palm Oil, Soybean Oil, Canola Oil, Corn Oil, Sunflower Oil, Safflower Oil, Peanut Oil, Grape Seed Oil, Sesame Oil, Avocado Oil and Rice Bran Oil, there are many lesser known oils available for cooking, preparing and enhancing...
Maple wood, generally found in the Northeast and into Canada, is mildly smoky, giving a sweet light taste. Culinary Uses Maple Wood works well with Poultry, Ham & Vegetables.
Marbling: fat distributed in the muscle tissue of meat. Nutritional Value USDA Gluten Free Yes Low Fat No Low Calorie No
Margarine is artificial butter from a variety of sources, including corn and vegetable oils. Varieties Margarine comes in Hard Margarine and Soft Margarine and is best for Medium/Low Heat. Culinary Uses If you plan to use margarine for baking, check the product and make sure it...
Save Yourself $1-$2 a Pound on your Meats by Marinating Them Yourself.
Marrow, or Bone Marrow, is the soft, fatty vascular tissue found inside the hollow center of animal bones. Beef shin and leg bones are well known for their high Marrow content and are known as Marrowbones which are normally retailed in 2 to 3 inch long (5.08 cm to 7.6 cm)...
Material Data Safety Sheet (MSDS): A sheet of safety information for every chemical on the restaurant premises. Nutritional Value USDA
The Meat Grain, refers to the underlying fibers in the meat. They are typically visible in tougher cuts (more fibrous means tougher) like Beef Chuck, Flank or Round and less easy to spot in more tender cuts like the Tenderloin. Culinary Uses If you look closely at a tougher cut you...
Meatloaf is exactly what it sounds like, a savory, baked loaf made primarily from a “dough” of ground Meat such as Ground Beef or Ground Poultry, though fillers and binders (like Eggs, Bread Crumbs, crumbled Crackers, Grains, etc.) can be included. Meatloafs can also be...
Medium Rare ( “à Point” in French) refers to meat (typically beef & lamb) lightly cooked where there is a warm, extremely pink/light center that trends browner towards the edges. Cooking meats to Medium Rare leaves meat juicy and flavorful, with a firmer...
Medium Well (“Bien Cuit” in French, meaning “well cooked”) refers to meats well cooked where there is the faintest pink/light in the center with a primarily brown color throughout. Medium Well yields a tougher chew and a firmer, drier end...
Melting is the temperature range at which a solid becomes a liquid. Culinary Uses In the case of Whole Butter for example, solid butter becomes liquid butter between 82.4° – 96.8° F (28° – 36° C). Butter melts over a range of temperatures because different...
Mesquite flavor can become very strong, very quickly. It is best used for grilling, instead of smoking where the smoke penetrates the Meat. Mesquite can also be used in smaller quantities with other milder woods as the main heat source. Culinary Uses Mesquite is popular for grilled...
Metmyoglobin is the oxygenated form of the Myoglobin, which is the cause of the characteristic browning of Meat as it ages.
Metric System: A decimal system used for measuring units that is commonly used in most countries around the world. Also named International System of Units (SI). All units are based on a base-ten numeration so they can be evenly divided by 10. Nutritional Value USDA
Mett is a German delicacy made from Raw fresh ground Pork with Salt, Pepper, frequently Garlic and/or Caraway Seeds, that is made by the “Metzger,” or butcher and sold the day it is made. Mett should be about 35% fat so that it is nice and “schmierig” (technically...
As the Miller's Wife Prepared it, Dredged.
Microgreens, also sometimes spelled “micro greens,” are the tiny, tender, young sprouts of Vegetable Greens and Herbs which are a few inches in length. Microgreens are not Sprouts, which are really germinated Seeds. Purchasing Microgreens can be sold as traditional...
Potatoes are all planted in the Spring, but they all do not ripen for harvest at the same time. Some ripen early and some late. Those that are ready to be dug up and consumed in mid-summer are called Mid-Season Potatoes. Season Potato varieties that are harvested in the middle of the...
Milanaise: Types and styles of food from Milan, Italy. Culinary Uses An example, would be the classic French Sauce Milanaise. Nutritional Value USDA Low Fat No Low Calorie No
Millet: A high-protein grain that looks like couscous and is a staple of North Africa and Asia. Nutritional Value USDA Gluten Free Yes Low Fat Yes Low Calorie Yes
Milliliters: A metric unit of measurement used in cooking to measure volume or capacity. Conversion amounts are lower for dry measurements. Can be abbreviated as "ml". Nutritional Value USDA
In the Culinary World a Mimosa can be a Cocktail, a Garnish or an Edible Flower.
A Very Fine Dice, Often Used to Process Ingredients Before Incorporating Them into Sauces.
Minimum Amount Needed: A sheet that tells the cook what requires preparation that day. Nutritional Value USDA
A Minute Steak is a catch all term for a small, thin Beef Steak, that can be cooked quickly, almost in a minute. Nutritional Value USDA
A Mirepoix is a Classic French Technique that is not a stock but a pre-cursor step to making Stock. Culinary Uses A Mirepoix is a mixture of 50% Onion, 25% Carrot, and 25% Celery. These ingredients are usually cut into Parmentier/Medium Dice at ½” (1 CM) and either...
Mise En Place: means to assemble a number of items and/or ingredients in a organized fashion, literally translated as "put everything in place." Nutritional Value USDA
Model Food Code: A document that serves as a set of guidelines to for the development of state and local regulations for keeping restaurants, grocery stores, and institutions free from food-borne illnesses. Nutritional Value USDA
Molding: The shaping of food. Nutritional Value USDA
Myth has it that President Lyndon Johnson, who hailed from the barbecuing Texas Hill Country, threw a presidential BBQ catered by his favorite Pitmaster, Walter Jetton, who cooked for the hundreds attending the party by using an actual kitchen mop to baste the meat grilling over a 40 foot...
Mortadella is an Italian cured Sausage made from Pork. The Pork is pounded to a paste before being combined with small pieces of Fat (from the pig’s neck) and spiced with Pepper. It looks a bit like American Bologna with chunks of fat in it, though it is far less fat-laden than it...
Mother Sauces: Escoffier gave these Sauces their name because most Leading, Small, Compound, and Integral Sauces are derived from them. Nutritional Value USDA
“Mouth Feel” means how a bite of food presents itself to the palate and tongue of the mouth in terms of the three “T’s” of Temperature, Texture & Toughness. Mouth Feel can have a significant impact on your diners’ experience of Taste.
Muesli: Mixture of raw, grains, seeds, and dried fruit. Nutritional Value USDA Gluten Free Varies Low Fat Yes Low Calorie Yes
Legend has it the first Muffaletta, an Italian baguette-style sandwich, was created at the Central Grocery in New Orleans (the link goes to the NOLA Cuisine Blog Post on Central Grocery). The filling consists of layers of a variety of Italian meats and cheeses and most notably, a salad...