Part 8
The Grand Food and Beverage Dictionary
By Sean Overpeck (CFE)
"H"
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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…
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
H
Hacher: Meaning to hash or mince
Haddock: A member of the Cod family, they are wonderful when naturally smoked, particularly the Scottish Finnan. Smaller than Cod and less flaky, cook the fillets whole.
Hake: Much underrated in the UK but widely used by the Spanish and Portuguese, try it cooked in wine with tomatoes, saffron, and oregano.
Halal:
Halibut: Excellent quality flat fish that grows to a huge size, wild Halibut are available May to March. Poach in white wine with mushrooms or mussels; do not overcook as it has a tendency for dryness.
Ham:
Hamburger:
Hanger steak: Also called the hanging tenderloin, this cut is part of the diaphragm that hangs between the ribs and the loin.
Hanover Salad: d
Hard Sauce: A dessert sauce made of butter, lemon extract, sugar, and vanilla
Hardee's: American Chain Restaurant
Haricot Vert: The French term for "green string bean," haricot meaning "bean" and vert translating as "green."
Harissa:
Hasenpfeffer: A German rabbit stew
Hash:
Hash Browns:
Haute cuisine: Food that is prepared in an elegant or elaborate manner. The French word haute translates as "high" or "superior," cuisine as "cooking."
Hawaiian Cuisine:
Hazelnut:
Head cheese: Jellied, spiced, pressed meat from the hog's head
Heady Topper: American Double / Imperial IPA / 8.00% ABV
Health Food:
Hearts of Palm: Ivory-colored core of some varieties of palm trees.
Heineken International: Is a Dutch brewing company, founded in 1864 by Gerard Adriaan Heineken in Amsterdam. As of 2007, Heineken owns over 125 breweries in more than 70 countries and employs approximately 66,000 people. It brews and sells more than 170 international premium, regional, local and specialty beers, including Cruzcampo, Tiger Beer, Żywiec, Starobrno, Zagorka, Birra Moretti, Ochota, Murphy’s, Star and of course Heineken Pilsener.
Heineken Pilsner: Is a pale lager beer with 5% alcohol by volume produced by the Dutch brewing company Heineken International. Heineken Lager Beer was first brewed by Gerard Adriaan Heineken in 1873. The beer is made of purified water, malted barley, hops, and yeast. In 1886 H. Elion finished the development of the Heineken A-yeast, which is still used in the brewing process today.
Heirloom Tomatoes:
Helen Corbitt (Chef):
Hélène Darroze (Chef):
Hen of the Woods:
Herbs: Savory leaves such as tarragon, sage, basil, parsley, oregano, etc.
Herbes de Provence: An assortment of dried herbs said to reflect those most commonly used in southern France. The mixture commonly contains basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory, and thyme.
Hereford Cattle: Natives of England, this is a common breed of cattle in the U.S., Argentina and Australian for meat production.
Herring: Found across the North Atlantic, suitable for pickling or frying in oatmeal as Scottish recipes recommend. Kippers can be poached in bay scented milk or cooked in butter.
Hesburger: Finland Chain Restaurant
Heston Blumenthal (Chef):
Hibiscus, Flor de Jamaica, Sorrel: A tropical flower--not to be confused with the garden-variety hibiscus--grown for it crimson sepal, which is used to flavor drinks, jams and sauces. It is available dried and fresh during the Christmas season.
High School Musical Cereal – Kellogg's/Disney (2008):
Hiratake Mushrooms: Is the Japanese name for oyster mushrooms. There are many cultivated varieties of Hiratake, some of which look quite differently from each other. Eringi is a popular example of a cultivated Hiratake.
Hiroyuki Sakai (Chef):
Hitachino Brewery: Japan
Hoecake: See cornbread
Hoisin sauce: A reddish-brown sweet and spicy Chinese sauce reminiscent of barbecue sauce. It is made from soybeans and peppers.
Hoja Santa:
Hoki:
Holger Stromberg (Chef):
Hollandaise Sauce: A classic emulsion sauce made with a vinegar reduction, egg yolks, and melted butter flavored with lemon juice. Another of the "mother" sauces.
Homer's Cinnamon Donut Cereal – Kellogg's (c.2001):
Hominy: Hulled Indian corn used for a cereal food, coarsely ground or broken
Homogenize: To break up fat globules into small particles, generally referring to milk
Honey:
Honey Baked Ham:
Honey Baked Ham Store:
Honey Bunches of Oats (1989 – present) Honey Bunches of Oats with Almonds (1990–present):
Honeycomb – Post Cereals (1965 – present):
Honeydew: See melon.
Honey Fungus Mushrooms (Armillaria mellea): There are three species of this mushroom. Some are edible, others are not to include a colony of the largest organism on the planet.
Honey Nut Cheerios (1979 – present):
Hongroise: Meaning in the Hungarian style or fashion
Hooters: American Chain Restaurant
Hoppin' John:
Hoppy Birthday: American Pale Ale (APA) / 5.25% ABV Alpine Beer Company
Hops: Flavoring beer is the sole major commercial use of hops. The flower of the hop vine is used as a flavoring and preservative agent in nearly all beer made today. The flowers themselves are often called "hops.” The first historical mention of the use of hops in beer was from 822 AD in monastery rules written by Adalhard the Elder.
Hors d'oeuvres: An appetizer typically served before a meal
Horseradish:
Horseraddish Root:
Horseradish Sauce:
Horseradish tree:
Host / Hostess:
Hot:
Hot Cross Bun: A sweet yeast bun made with raisins or currants. The top is decorated with a cross-made of icing (or more simply, by knife cuts in the dough). The cross symbolizes the crucifixion, and the buns are traditionally eaten on Good Friday; although they are believed to predate Christianity, eaten by Saxons in to honor the goddess Eostre (the cross is believed to have symbolized the four quarters of the moon; Eostre is probably the origin of “Easter”). The first recorded use of the term “hot cross bun” appears in 1733.
Hot Dogs:
Hot Sauce:
Hot Wheels – Ralston – (1990):
Huacatay: Is an annual herb of the Asteraceae family. It has got different names in different regions such as, Mexican Marigold, Mint Marigold, Wild Marigold, Peruvian Black mint, and Stinking Roger. Its flowers and leaves produce a strong odor as it contains an essential oil. The taste of this herb is somewhat mixture of sweet basil, tarragon, mint and lime. The scientific name for Huacatay is Tagetes minuta.
Huacatay Paste: The oil from the plant sold in dark paste form for a strong mint and basil flavor profile. Very popular in South and central American cuisine
Hubert Keller (Chef):
Huckleberry:
Huckleberry pie:
Hulk Cereal – Post (2003):
Hummus:
Hunahpu's Imperial Stout: American Double / Imperial Stout / 11.00% ABV Cigar City Brewing
Hungarian Paprika:
Hungarian Sauce: Onion, paprika, white wine Velouté based sauce.
Hunger:
Hungry:
Hungry Jack's (Burger King): Australian Chain Restaurant
Hush puppies: A Southern deep-fried food consisting of corn meal, milk, onions, baking powder, etc.
Hyssop:
Part 8
by:
Sean Overpeck (CFE)
Executive Chef
Father, Husband, Wine Drinker
Restaurant nut, History and
Star Trek lover
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)
Other articles of interest on Wine, Dine, and Play:
Shark Cage Diving in Gansbaai, South Africa
The Burj Khalifa Tower in Dubai, UAE
TTFN
