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Resources > Term > R
Rack: A primal section of the lamb carcass; it contains both bilateral portions of eight ribs along with the tender, flavorful rib eye muscle and is usually split in half along the backbone and used as is or further fabricated into chops. A Rack, is also known as "hotel rack" and...
Rackhouse: The building in which whiskey is aged.
Racking: To transfer a clear liquid from one container to another, leaving the solids behind.
Radiant Heat is heat “radiating” outwards from a heat source in a straight and direct line that raises the temperature of anything in its immediate path. Think of getting to close to a light bulb and feeling its heat without touching it, or of the sun shining on your skin and...
Radiation: Heat transfer that occurs by waves of heat, light or sound. Nutritional Value USDA
Radiation Cooking is a heating process that does not require physical contact between the heat source and the food being cooked; instead, energy is transferred by waves of heat or light striking the food. Two kinds of radiation heat are used in the kitchen: infrared and microwave. In a...
Culinary Uses Raft: A clump of clear meat and impurities from the stock formed during clarification; it rises to the top of the simmering Stock and releases additional flavors.
Raised: In the United States, refers to a cake, muffin or other baked good made with yeast or other leavening agent added to the dough.
Rancid: A tasting term to describe a product with a fetid or tainted character.
Almost any fat laden food can become rancid, or degraded by hydrolysis or oxidation (technically "oxidative rancidity"). In hydrolysis the fatty acid chains in the glycerides are split away from their glycerol backbones. In oxidation, the long-chain fatty acids are damaged and...
Ration: The food allowance for one person for one day. 2. The fixed daily food allowance for a solider or sailor.
Rattle: A traditional name for a Beef Shank or Brisket.
Food or Other Items in their Natural State.
RDI: short for Recommended Daily Intake.
Ready To Cook (RTC): A processed food product that is ready to cook (usually heat); all of the preparation has been done. Nutritional Value USDA
Ready To Eat (RTE): A processed food product that is fully prepared and ready for service to the consumer; the preparation can be done by a manufacturer or on-site at the food services facility. Nutritional Value USDA
Recipe Conversion: The adjustment of ingredient quantities to reflect a desired change in a recipe yield.
Recipe Cost: The total cost for all ingredients needed to complete a single recipe. Nutritional Value USDA
Red Oxidation: (meaning “rust”) is the reddish tones you may have seen on your stainless steel knives. If the discoloration is light, you can try cleaning the knife first with a high quality mineral oil. If it is heavier, the knife may need to be cleaned with a standard metal...
Reduce: To cook a liquid mixture, often a Sauce, until the quantity decreases through evaporation; typically done to concentrate flavors and thicken liquids.
Culinary Uses Reducing Stock is the process by which moisture is evaporated, causing a stronger flavor to be left in the remaining liquid. Nutritional Value USDA
Relevé is a French term which means a Braised or Roasted joint of Meat served with a Garnish.
Rendering Breaks Out Saturated Fats from Animal Products.
Rennet: A substance that is found in the stomachs of baby cows whose active component, rennin, assists in the separation of milk into why and curds. Nutritional Value USDA
The French Term for "De-Molding."
To Set Aside Some Portion of an Ingredient or Dish for Future Use.
“Resting” in the culinary field, as you might expect, means to let something sit. Culinary Uses Resting, whether it be for cooked Meats or Baked goods, lets things settle to their proper place. For example, with Batter, Resting allows Starch molecules in the Flour to...
Reticulin is a schleroprotein that is found In Connective Tissue. It is made of very small fibers that form a delicate interlacing around muscle cells. Normal cooking processes have no impact on its tough, stringy texture. Low Fat No Low Calorie No
Culinary Uses Meat cuts from the Rib Portion of any livestock most usually have one or more rib bones. It is possible to find Rib Chops cut from between two ribs but in general, rib meat has a rib bone which consists, like the T-Shaped Bone of the Loin of a feather bone and a chine bone, but...
Culinary Uses A Rib Chop, is a portion cut made by cutting perpendicularly across and down through the spine of the animal in the Rib area of the carcass. A Rib Chop will usually contain a rib and some of the vertebrae. A Rib Chop will most often refer to portion cut chops from the rib area of...
A cut of meat (beef or otherwise) that is 2 inches (5.08 CM) or more in thickness is usually called a Roast. An exception is the small end of a Rib Roast which is still known as a Roast even though at about 1 inch (2.54 CM) it is thinner than many other Roasts.
Roasting: Essentially the same cooking technique as Baking. Heat is transferred by Convection, then Conduction. Nutritional Value USDA
"Robert May (1588 to approximately 1664) was a second generation English chef who cooked for noble families for 55 years. Trained in France, May’s culinary career spanned the transitional period between Medieval Cookery and the newer French style of cuisine that came to...
Rock candy is a treat made from crystallized Sugar Cane Juice. Low Fat No Low Calorie No
Generally, in the kitchen, Root Vegetables are plant roots, or at least parts of the plant that grow underground that are eaten as Vegetables. Not all Root Vegetables are technically “Roots” either. Root Vegetables in culinary circles can also include Stems, Bulbs, Tubers,...
Rosti; (also spelled Röschti or Rösti) is a Swiss potato dish that was originally a common farmers' breakfast in Bern. The traditional Rosti is a round, almost potato pancake, made from roughly grated potatoes that can be cooked or eaten raw, depending on which side of...
Rough Rice is the name for un-husked, un-milled Rice grains. Five different products are derived from Rough Rice: Rice Hulls, Rice Bran, Brown Rice, White Rice, and Broken Rice (broken rice...
To fully understand how the name “eye” came to be used for these cuts will require a small amount of mental geometry similar to visualizing the salami being sliced into round pieces. Once the larger cut of meat is sliced into 1 or 2 inch (2.54 cm- 5.08 cm) portions, laid on a...
Round fish have a backbone along its dorsal or upper side from which hang fillets on either side of the ribs. Round fish have eyes on both sides of their heads. Varieties Some common round fish often found on our plates and at our fish counters include Salmon, Snapper, Grouper, Bass,...
Round Rice is another term used to describe Short Grain Rice. If you are looking for information on Round Rice, Smart Kitchen has a much more comprehensive resource on Short Grain Rice where we spend some time on this type of Rice Grain. Gluten Free Yes Low Fat Yes Low...
Culinary Uses A "rounded" tablespoon, teaspoon, or cup is not a precise measurement but generally means having a moderately sized, round mound of the ingredient in addition to that which fills the level of the spoon or cup. Nutritional Value USDA
Roux: A cooked mixture of wheat flour and fat, traditionally clarified butter. Nutritional Value USDA Gluten Free No Low Fat No Low Calorie No
Peanuts are divided into two subspecies, Runner Type Peanuts (hypogaea type) and Bunch Type Peanuts (fastigiata type). Cultivation Runner Type Peanuts grow near the ground, do not flower on the main stem and, in general terms, mature later, have a high water requirement, have...
A “rustic” sauce, usually referring to Italian sauces, just means that the ingredients are fresh and simple, with the accent on fresh as you might get in the country. Often the ingredients can be rough chopped and less refined. Think of it as a fresh Country Sauce versus a...