Wine Dine and Play: The Grand food and Beverage dictionary

Part 2

The Grand Food and Beverage Dictionary
By Sean Overpeck (CFE)

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This grand dictionary is broken down into 22 separate parts
#-A B C D E F G H I J K L M N O P Q-R S T U-V W-X Y-Z

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A glossary of terms used in recipes, cookbooks, wine lists, culinary journals, festival guides, and restaurants from around the world:
Search for food companies, products, cooking methods, world cuisines, beers, liquor, wine, traditional to tribal, Chef’s, Government regulations, world Military food doctrines, cooking materials, sources, pictures, display’s, and much, much more…

“This glossary is large but incomplete, and it is constantly being updated and revised. I encourage you the reader as a lover of food, beer, liquor, and wine to recommend any additions or modifications to this dictionary.”

– Chef Sean, September 2013

Last Updates made on April 15, 2017 with along way to go

Baba Ghanoush; (Baba Gannoujh): A Middle Eastern puree of eggplant, Tahini, olive oil, lemon juice and garlic. It is used as a spread or dip for pita or Middle Eastern flat bread.

Bacca: An indehiscent fruit derived from a single ovary having one or many seeds within a fleshy wall or pericarp: e.g. grape; tomato; cranberry

Bacchus: The Roman god of wine and intoxication, equated with the Greek Dionysus. His festival was celebrated on March 16 and 17. The Bacchanalia, orgies in honor of Dionysus, were introduced in Rome around 200 BC.
Back Waiter / or Back Server:

Bacon:

Bagel: A bagel is a round circle of yeast dough the size of a large roll, which is first boiled and then baked. It originated among the Jewish population of Central Europe. A traditional bagel is dense and chewy, although versions have evolved that are not much more than bread in a circle. The original bagels were made of wheat flour; early versions were plain or topped with poppy seeds. Today, dozens of varieties can be found, including pumpernickel, seven-grain and whole-wheat and regular wheat bagels are made in dozens of flavors, from blueberry to spinach. Bagels have evolved from a breakfast bread to serve as sandwich bread or brunch favorites such as Lox.

Bagel Nash: United Kingdom Bakery chain

Baguette: Is a long, narrow loaf with a very crusty, amber-colored outside and a delicate, tender inside. In France and elsewhere, it is used as multipurpose bread, including for sandwiches; slices are used as the base for canapés. The name means “a small rod” in French. The baguette is three or four inches in diameter and can be up to a yard long, although it is most likely about two feet in length. It is not the most slender of the French loaves; see ficelle. Sandwich-sized baguettes are called demi-baguettes. While it is closely identified with France, the prototype was developed in Vienna in the mid-19th century, when the first steam ovens made possible the crisp crust and the porous (with holes) white crumb.

Baharat:

Bake: Means to cook by dry heat, usually in an oven.

Baked Alaska:

Baked beans:

Baking Powder: A leavening agent composed of baking soda an acid, such as cream of tartar, and cornstarch. When mixed with a liquid, it releases carbon dioxide gas bubbles that cause a bread or cake to rise.

Baking Soda: Bicarbonate of soda. Acidic liquid ingredients like sour milk, sour cream, buttermilk, yogurt, molasses, and lemon juice help baking soda produce the gases, which make a batter rise.

Baklava: A Turkish dessert that combines phyllo pastry, walnuts, cinnamon, cardamom, cloves, and a honey-lemon syrup.

Baladin Brewery: Italy

Balance – Malt-O-Meal:

Balsam Apple: See under Momordica

Balsam Pear: See under Momordica

Baltika Brewery:

Balut: Partially shelled balut egg showing yolk and chick. A balut or balot is a developing duck embryo that is boiled alive and eaten in the shell.

Bambara groundnut (Chef):

Bamboo:

bamboo shoots:

Banana:

Banana Nut Crunch – Post Cereals (1994 – present):

Bánh mì: Is a Vietnamese baguette sandwich made with wheat and rice flour; the term also refers to a sandwich traditionally made with the baguette. Bánh mì can be vegetable sandwiches—pickled carrots, daikon, onions, e.g.—or include tofu or meat.

Banon: This Provence Region goat’s milk cheese comes from north. It is a very old cheese, maybe from the Gallo-Roman era. The legend says that the Roman emperor Antoninus Pius (86-161 A.D.) ate so much of it that he died.” In order to keep the cheese fresh for the long wintertime, this round cheese is wrapped in chestnut leaves and tied with raffia or straw. Mostly a goat's milk cheese, it also has a small amount of cow's milk blended into. It is creamy with a full fruity and woody flavor. Ripening can result in a small amount of edible blue mold under the wrapper, and is recommended with a sweet dessert wine, or Provence's Rosé.

Bar:

Bar Back:

Bar Tender:

Barbados Cherry:

Barbara Tropp (Chef):

Barbecue: Means to cook over the embers or coals of an open fire

Barbeque Chicken

Barbeque chicken pizza:

Barbeque Nation:

Barbecue Sauce: Is a highly-seasoned tomato-base sauce

Barberry:

Barbina: A long strand pasta almost identical to capellini, sold in a coiled shape - to look like a nest.

Barder: means to cover poultry or game with thin slices of bacon when roasting. It is used to inject flavor and juice.

Barley:

Barley wine or Barleywine: Is a beer style of strong ale originating in England. The first beer to be marketed as Barley Wine was Bass No. 1 Ale, around 1870.

Barracuda: Found mostly in S.E. Asia and Northern Australia, can be fried, steamed, or curried. Serve with noodles or steamed greens.

Barramundi: A round fish used to great effect in Australian cooking, very versatile, and easy to cook. Snapper would make a suitable alternative.

Barrels: A barrel, cask, or ton is a hollow cylindrical container, traditionally made of wooden staves bound by wooden or metal hoops. Traditionally, the barrel was a standard size of measure referring to a set capacity or weight of a given commodity. For example, in the UK a barrel of beer refers to a quantity of 36 imperial gallons. Wine was shipped in barrels of 119 liters (31 US gal). A small barrel is called a keg.

Barrel Aged Sexual Chocolate: Russian Imperial Stout / 9.75% ABV Foothills Brewing Company

Basil (Ocimum basilcum): The name Basil comes from the Greek word for King and was thought of as the Herb of Kings. Like other members of the mint family, it has been used medicinally for digestive troubles. It has a mild, aromatic odor and a warm, sweet flavor with a slight licorice taste. It is a popular herb in Mediterranean cooking and a primary ingredient in Italian pesto recipes.

Baskin-Robbins: American Chain Ice Cream Restaurant

Bass: From the south coast of Britain to the Bay of Biscay and Chesapeake Bay in the States, whatever the variety it is a wonderful fish. Filleted and cooked skin side down or baked whole in good olive oil, keep it simple.

Bass Beer: The Bass Brewery was founded in 1777 by William Bass in Burton upon Trent, England. The main brand was Bass Pale Ale, once the best selling beer in the UK. Bass became one of the top breweries in the UK, its pale ale was exported throughout the British Empire, the company's distinctive red triangle becoming the UK's first registered trademark.

Picture courtesy of Bass Brewery

Baste: To spoon or brush food as it cooks with melted butter or other fat, meat drippings or liquid such as stock, In addition to adding flavor and color, basting keeps meats and other foods from drying out.

Bâtard: A long, wide, crusty French loaf—similar in crust and crumb, but wider than a baguette—that can be sliced for sandwiches. It can be made with wheat, rye or other grains.

A Bâton is similar to a baguette in crust and crumb, but shorter and narrower.

Batman Cereal – Ralston (1989–1990):

Batman Returns Cereal – Ralston (1992):

Batter: Is a mixture of flour, sugar, eggs, milk, etc. which can be poured.

Batter Bread: A batter bread is one that requires no kneading. An example is yeast bread: After the batter is mixed, it is allowed to rise, and then is baked.

Bauernfrühstück:

Bavarian cream: A dessert made from an egg custard stiffened with gelatin, mixed with whipped cream and sometimes fruit puree or other flavors then set in a mold and served chilled.

Bavette: Effectively flattened spaghetti, and virtually identical to linguine.

Bay Leaves (Laurus nobilis): An aromatic leaf that comes from the Bay Laurel tree. It has a pungent, aromatic flavor. They are very popular in Middle Eastern and Indian dishes, and it is one of the primary ingredients in a bouquet garni. It lends a slightly bitter, pungent seasoning to soups, stews, and stocks. The leaf should be removed before serving the dish.

Bay Rum: The bay rum tree is related to the evergreen that produces allspice. Used to flavor soups, stews and, particularly, blaff, the small dark bay rum berry is called "maleguetta pepper" in the French West Indies.

Bay Scallops:

Bayou Blast: Also known as Emeril’s Essence

Beans:

Beancurd:

bean starch noodles:

Béarnaise sauce: Is a Hollandaise sauce with a tarragon & vinegar mixture, added for use with meat and fish

Beat: To lift a mixture with a spoon or an electric mixer to inject air and make the mixture smooth and creamy

Beatification: American Wild Ale / 5.50% ABV Russian River Brewing Company

Beaufort: This cow’s milk, (AOC) was already known in the time of the Romans and is named after a small rural town in the French Alps. It takes about 500 liters (130 gallons) of milk to make a Beaufort of 45 kg (99 lb.). It needs to age between 4 to 6 months or even more, in a mountain cellar that maintain a cool temperature throughout the year. It is a giant cheese. A whole wheel weights over 36 kg (80 lb.) but more generally 45 kg (99 lb.). It is richer and creamier than other mountain cheeses such as Gruyere, Comté, or Emmental. Beaufort has a nice scent of milk, butter, and honey.

Beaufort d’Alpage (in the Alps mountains):

Beaufort d’été (summer Beaufort):

Beaujolais Nouveau: (French pronunciation: [bo.ʒɔ.lɛ nu.vo]) is a red wine made from Gamay grapes produced in the Beaujolais region of France. It is the most popular vin de primeur, fermented for just a few weeks before being released for sale. This "Beaujolais Nouveau Day" begins at one past midnight on the third Thursday of each November, from little villages and towns like Romanèche-Thorins, over a million cases of Beaujolais Nouveau begin their journey through a sleeping France to Paris for immediate shipment to all parts of the world. Banners proclaim the good news: Le Beaujolais Nouveau est arrivé! "The New Beaujolais has arrived!" One of the most frivolous and animated rituals in the wine world has begun.

Béchamel sauce: Is a key ingredient of many lasagna recipes. (Pronounced [be.ʃa.'mɛl] or [beɪ.ʃə.'mel]), also known as white sauce, it is a basic sauce that is used as the base for other sauces. This basic sauce, one of the mother sauces of French cuisine, is usually made today by whisking scalded milk gradually into a white flour-butter roux.

Beefalo: A cross between a buffalo and any breed of cattle.
Beef Bourguignon: See Boeuf Bourguignon
Beef Cuts:

Add caption

Beef Grades:

The United states Department of Agriculture (USDA), separates beef into eight different grades: Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner. Most restaurants serve Prime or Choice beef. Only two per cent of all beef grades by the USDA qualifies as Prime. Another grading program is certified angus Beef awarded by Wooster, Ohio Certified Angus Beef LLC. This applies to eight per cent of all USDA-graded beef that derives from Angus stock, and meats certain criteria. A cow that provides Angus certified meat must have Angus parentage and a coat that is at least 51 per cent black.

Beeks Beer: Beck's Brewery, also known as Brauerei Beck & Co., is a German brewery in the northern German city of Bremen. Beck's is the world's bestselling German beer, sold in nearly 90 countries.

Beer: Produced by the saccharification of starch and fermentation of the resulting sugar. The starch and saccharification enzymes are often derived from malted cereal grains, most commonly malted barley and malted wheat.[1] Most beer is also flavored with hops, which add bitterness and act as a natural preservative, though other flavorings such as herbs or fruit may occasionally be included. Beer is one of the world's oldest prepared beverages, possibly dating back to the early Neolithic or 9500 BC.

Beer ABV: The calculation for beer is: Where 1.05 is the number of grams of ethanol produced for every gram of CO2 produced, and .79 is the density of ethanol -- However, many brewers use the following formula:

Picture courtesy of ithacoin.com

Beer Balls: Another type of mini keg is the "beer ball" or the "party ball", a disposable plastic ball that usually holds around 5.2 gallons, roughly the equivalent of 55 twelve-ounce beers, though they can also be found in a smaller 3.8 gallon size.

Beer Bread: A bread with beer in the batter. There are many recipes for beer-batter breads; different types of beer can be used to provide lighter or heartier flavors. See photo at right.

BIALY The bialy was developed in Bialystok, Poland; the name is short for bialy stoker kuchen (Bialystok cake). It is a large, flat, chewy yeast roll, up to six inches in diameter. Although it is likened to a bagel, they are distant cousins. A bagel is boiled before baking; a bialy is just baked. A bagel has a hole in the middle; a bialy has a depression that is typically filled with chopped onions and poppy seeds prior to baking. A bagel is generally sliced and spread and can be made into a sandwich; a bialy, which is flat, is most often eaten as is or spread with butter. Bagels have evolved into dozens of flavors; the bialy is still the bialy.

Beer Judge Certification Program: Or BJCP is a non-profit organization formed in 1985 "to promote beer literacy and the appreciation of real beer, and to recognize beer tasting and evaluation skills." It has been described in the press as a "hands-on ... study program designed to teach aspiring beer enthusiasts about the essence of any kind of beer.”

Beetroot:

Beets:

Bell's Hopslam Ale: American Double / Imperial IPA / 10.00% ABV Bell's Brewery, Inc.

Bell Peppers:

Beluga Caviar:

Benito Molina (Chef):

Ben's Cookies: United Kingdom chain

Berbere:

Bercy: Is a sauce made of brown sauce, shallots, lemon juice, and white wine usually served with meat or fish

Bergamot:

Bernard Loiseau (Chef): The Chef that took French Cuisine to a whole new level, and inspired the chef on the Pixar Animated film, Ratatouille. Did Michelin lead to his suicide in 2003? READ HERE

Picture courtesy of smh.com.au

Berry:

Beurre Manié (Chef):

Beurre Noir: Is a French term for browned butter

Beurre: Is a French term for butter
Bib-Label Lithiated Lemon-Lime Soda: The original name of 7 UP, invented in 1929.
Bière de Garde: Or "keeping beer", is a pale ale traditionally brewed in the Pas-de-Calais region of France. These beers were usually brewed by farmhouses in the winter and spring, to avoid unpredictable problems with the yeast during the summertime.

Bib Lettuce:

BiCE Restaurant: Located at the Hilton Jumeriah Beach Resort in Dubai,United Arab Emirates, it is listed as the number one Italian Restaurant in the UAE. SEE REVIEW
Big Bite Submarines: Norwegian Chain Restaurant

Big Boy Restaurants: American Chain Restaurant

Bigarade: Is a sweet-sour brown sauce, flavored with orange peel and juice and usually served with roast duck

Bigoli: Bigoli is the Venetian name for a long pasta shape slightly thicker than spaghetti. (In Tuscany, you will hear pasta similar to this referred to as 'Pici' (pronounced pee-chee) or 'pinci'.)

Biscuit: In the U.S., a biscuit is small, individually portioned bread made with baking powder or baking soda as a leavening agent rather than yeast. There are numerous varieties: Beaten biscuits, buttermilk biscuits and cheese biscuits are popular recipes. Biscuits are very soft and without a traditional crust; in this way they are similar to scones, which are generally harder and drier. There are savory and sweet biscuits; sweet biscuits can be served with butter and jam; or split and served with berries and whipped cream as shortcake. In the U.S., “tea biscuits” are cookies; in the U.K., biscuit is the term for cookie.

Bisquick:

Bisque: A seasoned shellfish puree flavored with white wine, cognac, and fresh rich cream, used as the basis of a soup.

Bistec a la Criolla: Caribbean marinated steak--typically rump, round or sirloin of beef.

Bitter:

Bitter Beer:

Blackberry:

Blackberry Farms:

Black barley: Is like roast barley except even darker. (See roast barley)

Black Bass:

Black Bass Brewery:

black beans

Black bread or Black Russian Bread: See pumpernickel.

Black Cumin:

Black Current:

Black-eyed peas:

Black Grouper:

Black Jack:

Black Label:

Black Lime:

Black malt: Also called patent malt or black patent malt, is barley malt that has been kilned to the point of carbonizing, around 200 °C. The term "patent malt" comes from its invention in England in 1817.

Black Pepper: Is the spiciest and the berries are picked unripen, and then dried until it shrivels and the skin turns dark brown to black. It has a sharp, pungent aroma and flavor.

Black rice vinegar: Very popular in southern China, where Chinkiang vinegar, the best of the black rice vinegars, is made. Normally it is made with glutinous or sweet rice, although millet or sorghum may be used instead. Dark in color, it has a deep, almost smoky flavor. One word of warning: the quality of black rice vinegars varies strongly. It works well in braised dishes and as a dipping sauce, and can also serve as a substitute for balsamic vinegar.

Black Sea Caviar:

Black Snapper:

Black Tea:

Black Truffles:

Black Trumpet Mushrooms (Craterellus cornucopioides): Known as the best tasting edible mushroom in the world.

Black Tuesday: American Double / Imperial Stout / 19.20% ABV The Brewery

Blacken: Means to coat fish or meat with pepper and/or other spices, then searing the meat in a hot skillet producing meat that is black on the outside but tender on the inside

Blaff: A broth infused with whole Scotch bonnet peppers and bay rum leaves in which whole or filleted fish is poached.

Blanch: Means to scald, make white, to partially cook an item, to place fruits or nuts in boiling water to remove the skins, or to dip vegetables in boiling water in preparation for freezing, canning, or drying

Blanc: Is a French term for white

Blanch: To place foods in boiling water briefly either to partially cook them or to aid in the removal of the skin (i.e. nuts, peaches, tomatoes). Blanching also removes the bitterness from citrus zests.

Bland:

Blanquette: Is a stew of chicken, veal, or lamb in a white sauce

Blend: Means to mix thoroughly two or more ingredients

Bleu d'Auvergne: This Auvergne Region cow’s milk cheese (AOC) is produced in the "Massif Central" between Puy-de-Dôme and Cantal. The area is characterized by volcanic and granitic soil, which is rich in oligo-elements. Although sheep are mostly raised there, producers use cow's milk which gives it a creamier taste than Roquefort, made with ewe's milk. It was created in 1854 by a producer of Fourme de Roquefort. After noticing fungus on his bread, he tried to mix the same fungus with the cheese. Nowadays the cheese is inoculated with Penicillin. It is best served at room temperature and is recommended with a sweet wine such as Port or Sauternes or strong red wines like Cahors, or Côtes du Rhône.
Bleu de Termignon: Is a blue cheese currently (2004) made by one woman with 9 cows in the French Alps. Her cows graze in the National Park of Vanoise. The cheese is not inoculated with a blue cheese mould, as other blue cheeses are. Rather, her cows pick up bacteria from other animals, which gets into the unpasteurized milk and causes the blueing. Holes punctured into the cheese allow in air for the mould to grow. The milk is curdled with Calf Rennet. The cheese is formed into wheels weighing about 15 pounds, aged 4 to 5 months, and turned frequently. It develops a thick, brown crust, and blue veins throughout the yellow cheese inside. Bleu de Termignon has an aromatic, almost flowery smell.
Blind Pig IPA: American IPA / 6.10% ABV Russian River Brewing Company

Blini: A small thick savory Russian pancake made with a leavened batter that contains both wheat flour and buckwheat flour. Usually served with caviar

Blonde Ale: Blonde ales are very pale in color. The term "Blonde" for pale beers is popular in Europe and South America - particularly in France, Belgium, the UK, and Brazil

Blood Orange:

Blowfish: A notorious fish associated with Japanese food and sudden death! Certain varieties are known as Fugu and are prepared by highly skilled Japanese chefs. If not prepared correctly, you will die.

Blue: A temperature term for being cooked very quickly; the outside is seared, but the inside is usually cool and barely cooked. See meat temperatures.

Blueberry:

Blue Cheese: A cow's milk, semisoft, blue-veined cheese with a very strong aroma. Similar cheeses include France's Roquefort and Italy's Gorgonzola.

Bluefin Tuna:

Blue Marlin: Jamaicans have little need for imported smoked salmon, as they enjoy their own classy variation from the nearby waters of the Gulf Stream. There's even a world-famous marlin tournament held in Port Antonio each year.

Blue Swimmer Crab:

Blueberry:

Blue Points: Are small oysters served raw on the half shell

Bobby Chinn:

Bobotie: A custard-topped meat casserole that's considered South Africa's national dish.

Bock: Is a strong lager which has origins in the Hanseatic town Einbeck, Germany. The name is a corruption of the medieval German brewing town of Einbeck, but also means goat (buck) in German.

Boeuf: Is a French term for beef (Bœuf).

Boeuf Bourguignon: Is French for beef that is prepared with Burgundy Wine, made famous by Chef Julia Childs in the 1960's.

BOH: The restaurant abbreviation for Back of the House, to include the kitchen, expediter lines, prep areas, refrigeration, storage, offices, dishwashing area, and back delivery dock.

Boil: Means to cook in a liquid, generally water, in which large bubbles rise quickly and steadily so that all the liquid is agitated, typically achieved at 100° Celsius or 212°Fahrenheit.

Boiled peanuts:
Boiling point: Is the temperature reached when a mixture maintains a full bubbling motion on its surface, typically achieved at 100° Celsius or 212°Fahrenheit.
Bojangles' Famous Chicken 'n Biscuits: American Chain Restaurant

Bok Choy:

Boldo:

Bolete Mushrooms:

Bone-in or Boned-in Ribeye Steak:

Boniato (Tropical Sweet potato, also Batatas or Carnote):

Borage:

Bordelaise: Is s brown sauce flavored with red wine usually served with beef entrees

Borsch: Is a traditional Russian beet soup, (see list of soups).

Boston Clam chowder:

Bottle fermentation: Ome beers undergo a fermentation in the bottle, giving natural carbonation. This may be a second or third fermentation. They are bottled with a viable yeast population in suspension.

Bottle Shocked:
Bottle Shocked (Movie): Staring Alan Rickman, Chris Pine, and Bill Pullman, this 2008 comedy is very loosely based on the story of the 1976 wine competition termed the "Judgment of Paris", when California wine defeated French wine in a blind taste test.

Picture courtesy of movie exclusive.com

Bouchee: Is a very small patty, made of pastry and filled with creamed meat or fish

Boucher (butcher): Butchers meats, poultry, and sometimes fish; may also be in charge of breading meat and fish items.

Boudin, Black Pudding: Sausage that may include pigs' blood, thyme and Scotch bonnet peppers. Frequently served with souse, a pork dish that can include any part of the pig.

Bouillabaisse: Is a fish soup or stew, usually made with 5-6 different fish or shellfish, flavored with white wine and seasoned with saffron

Bouillon: In French cuisine, it is simply a broth. This name comes from the verb bouillir, meaning to boil. It is usually made by the simmering of Mirepoix and aromatic herbs (usually a bouquet garni) with either beef, veal, or poultry bones in boiling water. Stock is a flavored liquid. It forms the basis of many dishes, particularly soups and sauces.

Boulanger (baker): In larger restaurants, prepares bread, cakes, and breakfast pastries instead of the Pâtissier.

Boule: A round, crusty French loaf, similar to a peasant bread (photo at right). Boule is the French word for ball or round. In the U.K., this shape is known as a cob.

Bouquet-garni: Is a group of herbs tied together as a bouquet or in a cheese cloth bag for the purpose of cooking them with stew, soup, or stock, and makes for easy removal when they are done. Traditionally composed of parsley, thyme, and bay leaf.

Bourbon: Is a type of American whiskey – a barrel-aged distilled spirit made primarily from corn. The name of the spirit derives from its historical association with an area known as Old Bourbon, around what is now Bourbon County, Kentucky (which, in turn, was named after the French House of Bourbon royal family). It has been produced since the 18th century. While it may be made anywhere in the United States, it is strongly associated with Kentucky specifically, and the American South in general.

Picture courtesy of Pinterest

Bourbon Barrel Aged Vanilla Bean Dark Lord: Russian Imperial Stout / 15.00% ABV Three Floyds Brewing Co. & Brewpub

Bourbon County Brand Coffee Stout: American Double / Imperial Stout / 14.00% ABV Goose Island Beer Co.

Bourbon County Brand Stout: American Double / Imperial Stout / 15.00% ABV Goose Island Beer Co.
Bourbon Street: New Orleans,

Bourguignonne: Meaning, with Burgundy Wine

Bourride:

Boursin: Is a Normandie Region, cow’s milk cheese (AOC). This cheese was first developed in 1963 by François Boursin in Normandy,and at one time was produced exclusively in Croisy-sur-Eure, France, by the Boursin Company. Chefs around the world use Boursin as an ingredient in numerous dishes from appetizers to entrees. This triple-cream cheese is made with milk, cream and flavored with herbs, garlic, or pepper. Boursin does not need any Affinage. It is a rich and creamy cheese, full of flavors, and is the perfect match with a baguette. It goes also very well with almost any bread. It adds flavor to many products such as meat, seafood, fruits, and vegetables, and is recommended with a dry white wine or fruity red wine such as Beaujolais.

Bow Tie Pasta: Called farfalle in Italian. Great small pasta for pasta salads

Bowl:

Boysenberry:

Brahman: A native of India, this breed has a distinctive back hump and can handle hot weather.

Braise: To cook meat by searing in fat, then simmering in a covered dish in a small amount of liquid or to brown meat or vegetables in hot fat, then to cook slowly in a small amount of liquid (wine, stock, or water).

Brahma: A Brazilian beer, originally made by the Companhia Cervejaria Brahma which was founded in 1888. The brewery is currently the fifth largest in the world. The brands are now owned by Anheuser–Busch InBev.

Bran:

Brandon Manes (Chef):

Brandy: An alcoholic liquor distilled from wine or fruit juices, (see liquors).

Braten: German term for roast

Braunvieh: A Swiss breed—how now, Brown Cow? Braunvieh means "brown cattle."

Bread: A staple food in many of the world’s cultures, bread is made from flour or meal mixed with other dry ingredients and a liquid, usually water (but beer and other liquids are used in specialty recipes). There is usually a leavening agent to make the bread rise. Typical bread is kneaded, shaped into loaves, and baked. The word bread, which comes to us from Old English, is related to the term in other Germanic languages, including brood (Dutch), Brot (German), bröd (Swedish) and brød (Danish and Norwegian). The Latin term is crustum.

Breads A-Z: Assorted breads recipes from around the world that include: Arepa, Bagel, Baguette, Bánh mì, Bâtard, Batter Bread, Beer Bread, Biscuit: Black bread or Black Russian Bread, Boule, Bread Bowl, Bread Dipping Oil, Breadcrumbs or Bread Crumbs, Breading, Bread Pudding, Bread and Butter Pudding, Bread-stick or Bread Stick, Bread Stuffing, Cornbread Stuffing, Breakfast Bread or Breakfast Pastry, Brioche, Bun, Calzone, Challah, Chapati, Ciabatta, Cob, Coburg, Colomba di Pasqua, Cornbread, Corn Pone, Cottage Bread, Cracker, Crispbread, Croissant, Crouton, Crumb, Crust, Cuban Bread, Date Nut Bread, Diplomat, Dosa, Easter Bread, Egg Bread and Egg Wash, Empanada Bread, English Muffin, Épi, Ezekiel Bread, Ficelle, Flat-bread, Focaccia, Fougasse, French Bread, French Toast, Fruit Bread, Genesis 1:29 Bread, Grissinz, Hoecake, Hot Cross Bun, Indian Bread, Injera, Italian bread, Irish Soda Bread, Jewish Rye Bread, Johnny Cake or Johnnycake, Khachapuri, Kipfel, Lamination or Laminated Dough or Laminated Pastry, Lavash or Lahvash or Lahvosh, Leavening and Leavening Agent, Loaf, Marble Bead or Marble Rye, Matzoh, Matzo, or Matza, Miche, Monkey Bread, M’smen, Muffins, Multigrain Bread, Nut Bread, Olive Breads, Onion Bread, Pain au Chocolat, Pain au Levain, Pain aux Noiz, Pain de Seigle, Pain de Mie, Pandoro, Panforte, Panko, Pan Loaf, Paratha, Piadina alla Romagnola, Pan de Sal or Pandesal, Pane Rustica, Parisienne, Peasant Bread or Pane Rustica, Pizza, Pocket Bread, Popover, Portuguese Sweet Bread, Potato Bread, Pretzel, Puff Pastry, Pull apart Bread, Pullman Loaf, Poori or Puri, Pumpernickel,

Quick Bread or Quick bread, Ring, Roll, Roll-Up, Roti, Rye Bread, Sandwich, Sandwich Loaf, Scone, Soda Bread, Sour bread, Sourdough, Spelt, Split-Top Roll, Spoon Bread, Starter, Stuffing, Sweetbreads, Toast, Tortilla, Vienna Loaf, Walnut Bread, White bread, Whole-wheat bread, Wholegrain or Whole Grain Bread, Wrap, Yeast Bread, and Yorkshire Pudding.

Bread and Butter Pickles: Are a pickle cured in brine and preserved, then left to ferment for a period of time, by either immersing the pickle in an acidic solution or through souring by lacto-fermentation. They are named such because during the Depression, they were as regular a part of a diet as bread and butter. The difference between bread and butter pickles and sweet pickles is just a few ingredients. Sweet pickles use cinnamon, cloves, and allspice in vinegar-sugar brine. Bread and butter pickles are made with turmeric. Mustard and onion in a vinegar-sugar brine.

Bread and Butter Pudding: Very similar to bread pudding, except that the bread slices are buttered and placed in the baking dish; then the liquid mixture is added.

Bread Bowl: A festive method of serving individual portions of food that also pair well with the bread (chili, stew) or starters such as dips and spreads, in a scooped-out round loaf of bread. Bread bowls can be made from any type of bread, although rye, sourdough, and wheat are common; rolls including ciabatta rolls are used for individual portions.

Breadcrumbs or Bread Crumbs: Also known as breading, these small pieces of dry bread are used for breading, poultry stuffing, topping casseroles, ingredients (e.g. meat loaf, stuffed fish), etc. Breadcrumbs can be purchased commercially, plain or seasoned; or can be homemade from bread that is several days old (or has been dried in the oven). Italian-style breadcrumbs are generally larger. Panko, or Japanese breadcrumbs, are made from bread without crusts, and are crisper, lighter, and more elegant in texture.

Bread Dipping Oil: Olive oil or other culinary oil, which has been seasoned with spices and herbs. Other ingredients, such as grated cheese, can also be added. While “bread dippers” have become a popular casual hors d’oeuvre and a growing commercial enterprise, they are simple to make; just add your favorite spices and herbs to olive oil.
Bread Flour: Enriched white flour with a higher gluten content. All-purpose flour has a medium amount of gluten that is suitable for most purposes but not for bread machines.

Breadfruit: Native Tahiti fruit, in 1793 by the infamous Captain Bligh, introduced it to Jamaica. The breadfruit is a large green fruit, usually about 10 inches in diameter, with a pebbly green skin and potato-like flesh. Breadfruit are not edible until they are cooked and they can be used in place of any starchy vegetable, rice or pasta.

Breading: A dry coating, often seasoned flour, in which foods are dredged prior to frying. They may first be dipped in a beaten egg mixture to enable the breading to adhere.

Bread Knife: A knife with a serrated edge, which easily cuts through both the hard crust and the soft crumb, without condensing it.

Picture courtesy of house.com.au

Bread Pudding: Originally a way to use stale bread, cubes or slices of bread are drenched (similar to French toast) with a mixture of milk, eggs, sugar, vanilla and spices. It can be baked plain, or with any combination of fruits and/or nuts. The dish can be served hot or cold, with or without whipped cream or a sauce, such as hard sauce or custard sauce.

Breadstick or Bread Stick: The bread stick originated in Italy. Bread strips were baked so they became very dry and crisp and could be stored for longer periods. Though it may have originated as a digestif or a snack, today it is often served as part of an antipasto.

Bread Stuffing: See stuffing.

Breakfast:

Breakfast Bread or Breakfast Pastry: Breakfast bread is bread traditionally reserved for the morning meal. It can be sweet or savory; savory bread, such as a croissant, is typically served with a sweet embellishment such as preserves. Other examples include almond croissants, pain au chocolat and other Viennoiserie, Danish, diplomats and financiers. The difference between a pastry and a “breakfast pastry” is that the latter contains far less sugar and less rich embellishments.

Bream: Red Sea Bream, Black Bream or Porgy as it is known in the US and Daurade in France. Can be baked whole or filleted and poached or grilled.

Brew: To cook in hot liquid until the flavor is extracted

Brewer’s Yeast: Brewing yeasts may be classed as "top-cropping" (or "top-fermenting") and "bottom-cropping" (or "bottom-fermenting"). Top-cropping yeasts are so called because they form a foam at the top of the wort during fermentation.

Brewing: The process of making beer.

Brie de Meaux: From the Ile de France Region, this cow’s milk cheese (AOC) production area of Brie de Meaux lays about 50 km (31 miles) east of Paris. It is an ancient cheese. The oldest evidence is found in the chronicles of Charlemagne. The Emperor tasted the cheese in the small city of Brie in the year 774. During the French Revolution, Louis XVI last wish was supposedly for a final taste of Brie. It was awarded the first prize and declared "Le Roi des Fromages" (The King of Cheeses). According to tradition, the cheese is cast manually with the help of a "pelle à brie" (perforated ladle/shovel). The cheese is then salted, exclusively with dry salt. It is a perfect match with Champagne or a red Bordeaux or Bourgogne (Burgundy) is also an excellent choice.

Brill: Underrated flat fish known as the poor relation to Turbot. Fillet the fish and keep the bones for stock. Do not overcook and serve in a similar way to Sole, Turbot, or Halibut.

Brine: A liquid of salt and water or vinegar used in pickling

Brioche: A sweet French yeast bread that is composed of flour, sugar, yeast, milk, butter, and egg yolk. Brioche has a unique lightness, flavor, and aroma.

Brisket:

Broccoli:

Broccoli Raab:

Brochette: Meat or other foods broiled on a skewer

Broche: A skewer

Broil: To cook by exposing the food directly to the heat

Brooklyn Ale Brewery:

Broth: Is very similar to stock, and often the terms are used interchangeably. Usually, broth refers to finished product while stock is used as an ingredient (thus stock may become broth).

Brown Gravy:

Brown Malt: Is a darker form of pale malt, and is used typically in brown ale as well as in porter and stout.

Brownie:

Brown Crab:

Brown Mustard:

Brown Rice:

Brown Trout:

Brunch:

Brussels Sprouts:

Brigade de Cuisine: A classification of work stations and titles given to the kitchen staff by Augustus Escoffar. These titles included: Aboyeur, Apprenti, Boucher, Boulanger, Chef de cuisine, Chef de Partie, Commis, Communard, Confiseur, Cuisinier, Décorateur, Entremetier, Friturier, Garde-manger, Glacier, Grillardin, Legumier, Marmiton, Pâtissier, Plongeur, Poissonnier, Potager, Rôtisseur, Saucier, Sous-chef de cuisine, and Tournant.

Brioche: A light, slightly sweet loaf or roll made with eggs, yeast and butter, and glazed with an egg wash. Richer than a standard loaf, brioche is used as a breakfast bread, for French toast and in combination with luxury ingredients such as foie grass and smoked salmon. The rolls baked in fluted tins with a small ball of dough crowning the top are called brioche à tête. The word comes from Old French, broyer, to knead. The expression, “If they have no bread, let them eat cake,” commonly misattributed to Queen Marie-Antoinette, is a translation of the phrase, “S’ils n’ont plus de pain, qu’ils mangent de la brioche.” The quotation was attributed by Jean-Jacques Rousseau to “a great princess,” possibly Maria Theresa of Spain.

Brioche Dorée: French chain

Brocciu: This Corsica Region goat’s or Ewe’s milk cheese (AOC) is considered a national food in Corsica, an island off the Cote d'Azur. Brocciu is derivate from the word "brousse" which means fresh cheese made with goat or Ewe's milk. It is similar to Ricotta in Italy. It is the only AOC cheese made with whey (lactosérum). It is a sweet cheese with a strong smell of milk. It is an ingredient in many soups, vegetable recipes, omelets, and pastries made in Corsica and is recommended with a Beaujolais or Corsican red wines.

Brooklyn Ice Cream Factory: American Chain Restaurant

Brute: American Wild Ale / 6.50% ABV Ithaca Beer Company

Buba Gump Shrimp: American Chain Restaurant, based off of the success of the movie Forrest Gump starring Tom Hanks, and Gary Sinise.

Picture courtesy of JupiterSandbar

Courtesy of IMDb.com

Bucatini: Comes from ‘buco’, which means hole in Italian, and is like a hollow version of spaghetti. These long, think hollow tubes of pasta are used with pesto and sauces containing pancetta, vegetables, and cheeses.

Buckwheat:

Buckwheat’ flour:

Budweiser: Is a 5.0% ABV pale lager introduced in 1876 by Adolphus Busch and has become one of the bestselling beers in the United States. It is made with up to 30% rice in addition to hops and barley malt. Budweiser is produced in various breweries located around the United States and the rest of the world. Other spin-offs to Budweiser include: Bud, Bud Light, Bud Light Platinum, Bud Select, Bud Ice, Bud Dry, Bud Extra, Bud Silver, and Budweiser 66 to name only a few.

Picture courtesy of the Anheuser-Busch Company

Budweiser Frogs: The frogs became famous in a thirty second commercial slot during Super Bowl XXIX in 1995. The commercial began with a scene of a swamp at nighttime, and a close-up of "Bud" rhythmically croaking his name. Later "Weis" and "Er" join in. They croak rather randomly for about ten seconds, until Bud, Weis, and Er begin croaking in sequence, thus forming the Budweiser name.

Picture courtesy of the Anheuser-Busch Company

Buffalo burger:

Buffalo Sauce:

Buffalo Wings:

Buffet: A table of ready-to-eat hot and/or cold foods, self-service generally with the exception of the hot foods

Bulgarian Cuisine:

Bulgur: Whole wheat, which has been boiled until tender and the husk, is about to crack open, then dried. It is a common ingredient in Arabic (burghul), Turkish (bulgur), and Cypriot (pourgouri) cooking. The primary ingredient for Tabbouleh.

Bun: A small bun with a variety of meanings, from a sweet roll to a pastry (hot cross bun, raisin bun) to a specialty bread for hamburgers and hot dogs.

Bunashimeji Mushrooms: Is another very popular, cultivated mushroom.

Matsutake are highly priced gourmet mushrooms that cannot be cultivated and are available only in autumn. They are found under pine trees (Matsu), and are most valuable when picked just before surfacing with the umbrella still closed. Matsutake are enjoyed in various ways such as grilled or cooked with rice.

Bunch Grape:

Bundu Khan: Pakistani Chain Restaurant

Bunn:

Bunuelos: Similar to crullers, they are made with flour, cassava meal or mashed sweet potato and have fruit fillings like guava and banana.

Burdock:

Burger Fuel: New Zealand Chain Restaurant

Burger King: American Chain Fast Food Restaurant

Burger Ranch: Israeli Chain Restaurant

Burgoo:

Burrito:

Burton Pale Ale: Later in the second half of the nineteenth century, the recipe for pale ale was put into use by the Burton upon Trent brewers, notably Bass; ales from Burton were considered of a particularly high quality due to synergy between the malt and hops in use and local water chemistry, especially the presence of gypsum.

Burtonisation: Is the act of adding sulphate, often in the form of gypsum, to the water used for the brewing of beer, in order to bring out the flavor of the hops. The name comes from the town of Burton upon Trent which had several very successful breweries due to the chemical composition of the local water.

Busch Beer: A 4.6% abv economy brand pale lager was introduced in 1955 as Busch Bavarian Beer; the brand name was changed in 1979 to Busch Beer. Other beers marketed under the Busch brand name are Busch Light, a 4.1% pale lager introduced in 1989, Busch Ice, a 5.9% ice beer introduced in 1995, and Busch NA, a non-alcoholic brew. Ingredients are a mix of American-grown and imported hops and a combination of malt and corn.

Picture courtesy of americanfood4u.com

Bush Tomato:

Bushel:

Busser:

Busboy:

Butter:

Butter Bean:

Butter lettuce: Is a crisp-head lettuce, meaning its leaves form a compact head as it grows, although its head is much less compact than iceberg lettuce. Butter lettuce has a tender texture and large, cupped leaves that work beautifully in salads.

Buttermilk:
Buttermilk biscuits:

Button Mushrooms: See Portobello.

#-A B C D E F G H I J K L M N O P Q-R S T U-V W-X Y-Z

Part 2

of the Grand Dictionary of Food and Beverages complete

Proceed to "C"

by:

Sean Overpeck (CFE)

Executive Chef

Father, Husband, Wine Drinker

Restaurant nut, History and

Star Trek lover

winedineandplayblog@gmail.com

About Sean:

I am based out of St. Petersburg, Florida working in the food service industry for over twenty years, and am currently with the American Embassy as the Executive Chef. Formally I have worked with groups contracting in Afghanistan, and Antarctica, also working in restaurants in and around Atlanta, Georgia prior to the wars. I have also owned a catering company and served proudly in the United States Army Food Service Program. The idea for Wine, Dine, and Play started in late 2012 after a trip to Jordan, when I was asked by friends to write down the experiences from a few restaurants, wine from the region that I tasted, and locations of interest such as Petra. Since that time, over 300 articles have been written, including fifteen restaurants from the worlds top 100 lists of San Pellegrino and the Elite Travelers Guide. There are articles on exotic world locations such as Victoria Falls, and South African Safari’s; food recipes & Grand Food Dictionaries; ethnic country cuisines such as Afghan, and Peruvian; tasting tours of world cities like Charleston, Cape Town, and Dubai; and of course wine from vineyards in California, Oregon, the Carolina’s, South Africa, New Zealand, and Australia, with much more to see and write about.

Who is John Galt?

“Culinary perfection consists not in doing extraordinary things,

But in doing ordinary things extraordinarily well.”

-Angelique Arnauld (1591-1661)