A

Abattoir (n.) – A slaughterhouse.

Agemono (n.) – The Japanese culinary term for that which is fried.
Albumen (n.) – Another name for “egg white.”
Anadromous (adj.) – Describing fish ascending rivers from the sea for
breeding.
B
Bagoong (n.) – A fish sauce condiment traditionally found in the Philippines.
Beitzah (n.) – Another name for a hard-boiled egg.
Bokashi (n.) – An ancient Japanese “no-odor” composting method.
Burbot (n.) – A slimy, eel-shaped fish that goes by many names.
Butterfly (v.) – To slice a cut of meat lengthwise in order to cook without
drying out.
C
Carboy (n.) – A huge glass jar that holds fermenting brew made at home.
Champ (n.) – A dish made with potatoes, milk, butter and chopped scallions.
Chesty (adj.) – Used to describe tea that has been improperly packed or stored.
Chewettes (n.) – Medieval talk for small meat pies.
Cleptobiosis (n.) – An act of stealing food from the same species.
D
Danderfunk (n.) – A pudding made by sailors using crumbled crackers and
molasses.
Devein (v.) – To remove the dark dorsal vein (as in shrimp).
Donabe (n.) – A Japanese pot made out of clay used over an open flame.
Dulse (n.) – A kind of dried seaweed flake snack food in some parts of the UK
and Europe.
E
Ebrious (adj.) – Inclined to drink in excess, tipsy.
Epazote (n.) – A Mexican herb with a robust taste and a gasoline-esque odor.
Escabeche (n.) – A spicy marinade made from vinegar, onions, peppers and
spices.
Exocarp (n.) – A fruit’s outermost shell, skin or otherwise protective layer.
F
Farctate (n.) – The process of overeating and feeling stuffed.
Fatback (n.) – The flavorful layer of fat along the backside of a pig.
Food Desert (n.) – A place where fresh, healthy food is unaffordable or
inaccessible.
Foxy (adj.) – Used to describe wine with a musky flavor.
Frogmore (n.) – A seasoned stew made with potatoes, sausage, corn and
shrimp.
G
Gastropod (n.) – A family of mollusks consisting of a shell and a single
muscle.
Gavage (n.) – The method of force-feeding to fatten an animal and enrich its
liver.
Grissini (n.) – A long, thin piece of crisp, toasted bread typically served with
pasta.
Guanciale (n.) – A type of Italian bacon prepared with pig’s jowl or cheeks.
Guar Gum (n.) – A natural food thickener, similar to cornstarch.
H
Hard Crack Stage (n.) – A candy-making stage when the sugar mixture
reaches 310°F.
Hawaij (n.) – A Yemeni spice blend used on a variety of fish, meat and lamb
dishes.
Haystack (n.) – A dish made up of starchy foods with fresh vegetables and
protein.
Hoki (n.) – A coldwater fish typically found in European markets.
Hootenanny (n.) – An easy-to-make puffy pancake, perfected by the Amish.
I
Irradiation (n.) – A process of exposing food to ionizing radiation to control
bacteria.
Isinglass (n.) – A form of gelatin derived from the air bladders of sturgeon.
J
Jaccart (v.) – To pierce a piece of meat with a needle to tenderize it.
Jaggery (n.) – A natural sweetener made by crystallizing sugar cane juice.
Jamun (n.) – A berry found in India that changes from green to pink to black.
Jeroboam (n.) – A large bottle of wine, otherwise known as the “double
magnum.”
Jicama (n.) – A crisp, sweet root cultivated in South America for centuries.
K
Kipper (v.) – To cure small, oily fish (typically herring).
Kishke (n.) – A Jewish dish that translates to “intestine.”
Kissing Crust (n.) – When a loaf remains soft due to its baking proximity to
another.
Knolselderijstamppot (n.) – A Dutch dish with mashed potatoes and celery
root.
Kumis (n.) – A beverage made of fermented mare’s milk native to Central Asia.
L
Lactobacillus (n.) – A type of bacteria that causes decomposition or
fermentation.
Lame (n.) – A baking tool used to allow baking baguettes to expand lengthwise.
Locule (n.) – A seed compartment, usually in an ovary of a fruit.
Lovage (n.) – A plant whose leaves are used as herbs and the roots as
vegetables.
M
Mannish Water (n.) – Jamaican soup with goat offal, green bananas and
vegetables.
Marlborough Pie (n.) – One of the oldest “all-American” pies, served at
Thanksgiving.
Mother (n.) – A substance that develops in fermenting liquid.
Muffaletta (n.) – A type of submarine sandwich originating in New Orleans.
Mugwort (n.) – A bitter, hoppy flavoring agent used in dishes in Europe and
Asia.
N
Nappe (n.) – The ability of a liquid to “coat the back of a spoon.”
Nougat (n.) – Candy made from nuts, honey, sugar and egg whites.
Nutraceutical (adj.) – Used to describe foods proven to provide health
benefits.
O
Oenophile (n.) – A lover of wine, also known as a wine “connoisseur” or
“aficionado.”
Omakase (n.) – Phrase meaning “I’ll leave it to you,” allowing the chef to
choose the fish you’re served at a sushi restaurant.
Omuraisu (n.) – A Japanese rice omelet served with ketchup.
Ort (n.) – A scrap of food left over from a meal.
P
Parson’s Nose (n.) – The triangular stub where tail-feathers grow on poultry.
Pizza Peel (n.) – Giant flat utensil used to transfer pizza to and from baking
stone.
Potlikker (n.) – The liquid left behind after boiling a pot of collard greens.
Pozole (n.) – Soup or stew traditionally made in Latin America that means
“foamy.”
Psito (n.) – The Greek method for roasting meat in the oven.
Q
Quadriller (n.) – Marking the surface of foods on the grill with a crisscross
pattern.
Quenelle (n.) – A three-sided scoop of something soft enough to mold.
R
Raclette (n.) – A traditional Swiss dish best known as “fondue” in the U.S.
Reinheitsgebot (n.) – The “German Beer Purity Law,” which originated in
1516.
Rennet (n.) – A combination of enzymes often used in the production of
cheese.
Ristra (n.) – An arrangement of dry chilies, usually hung by string.
Rosewater (n.) – The by-product of distilling rose petals and water for perfume
and food and drink flavoring.
S
Shigging (n.) – Standing near a cook with intentions of stealing cooking
techniques.
Sippets (n.) – Small cubes of bread fried with herbs and butter used to garnish
soup.
Spa (n.) – Heavily used in Boston, translates to “soda fountain.”
Spider (n.) – Also known as a “skimmer.” A flat mesh basket used with a deep-
fryer.
Sweetmeats (n.) – Another name for “candy.”
T
Tasso (n.) – Spicy cured pork cut into strips.
Teff (n.) – The world’s tiniest grain, from Ethiopia. Full of protein, iron and
calcium.
Tobiko (n.) – The Japanese word for “flying fish roe.”
Trussing (n.) – The process of tying meat with butcher’s twine to keep it
uniform.
Tsoureki (n.) – A sweet, egg-enriched bread that is a staple of Greek cuisine.
U
Ultra-Pasteurized (adj.) – Describes milk or cream heated very high, then
cooled.
V
Varak (n.) – Edible thin sheets of pure silver and gold used for dessert
decoration.
Vegucate (v.) – To understand what it takes to be a vegan.
Velouté (n.) – White sauce thickened by cream and butter. A French “mother
sauce.”
Viticulture (n.) – The study and practice of cultivating grapes.
W
Weakfish (n.) – A fish named for its inability to intimidate or beat up any other
fish.
Winnowing (n.) – The process of separating grain from chaff.
Wort (n.) – The sweet liquid product of mashed grains (i.e. unfermented beer).
Wurstvergiftung (n.) – German word that translates to “sausage poisoning.”
X
Xerophagy (n.) – A type of fast in which one eats only dry foods with no
cooking oils.
Xylitol (n.) – A 100% natural sweetener extracted from bark, fruits and
vegetables.
Y
Yumasetta (n.) – A casserole of ground beef, canned soup, noodles and
Velveeta.
Z
Zester (n.) – A kitchen appliance used to remove the outer part of citrus fruit
peel.
Zwieback (n.) – A dry toasted slice of bread that means “twice-baked” in
German.
 DICTIONARY FOR
CULINARY

SUBMITTED BY: Ronnel James C. Ranza

SUBMITTED TO: Mrs.Julieta Sapuras