Part 1
The Grand Food and Beverage Dictionary
By Sean Overpeck (CFE)
"# and A"
Definitions from 7-Up to AVABy Sean Overpeck (CFE)
"# and A"
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
***
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.”
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 December 2, 2017 with along way to go
Last Updates made on December 2, 2017 with along way to go
"#"
3 Horses Lager: Better known locally as THB, this pale lager has been brewed by Star Brewers (Société Tananarivienne d’Articles Réfrigérés) of Madagascar since 1958. Alcohol by volume is 5.4%, with light color, medium body, thin head and mildly bitter flavor.
5A5 Steak Lounge: San Francisco Financial District steakhouse serving A5 Wagyu Steak. SEE THE REVIEW HERE
7 UP: Is a brand of lemon-lime flavored soft drink. The rights to the brand are held by Dr Pepper Snapple Group in the United States, and PepsiCo in the rest of the world. 7 Up was created by Charles Leiper Grigg, and his St. Louis–based company The Howdy Corporation. The product was originally named "Bib-Label Lithiated Lemon-Lime Soda,” and was launched two weeks before the Wall Street Crash of 1929. Since that time it has had several Variations including: 7 UP Retro, Ice Soda; Diet; Diet Cherry; Light; Gold; Frootaz; Free; Ten; Citrus Splash; Tropical; Tropical Splash; Lemon-Squeeze; Lime; as well as Orange, Pomegranate, Yerbabuena, Raspberry, and Cherry 7 UP.
7 UP Cherry: Is a variant currently available in the UK. It is a different drink from Cherry 7 Up and uses a different recipe.
7 UP Citrus Splash: Available in Canada from Pepsico.
7 UP Free: Is sold in the UK, Ireland, Spain, Norway, Argentina, Iceland, Finland, UAE, Uruguay, Pakistan, and the Netherlands, and is marketed as "Natural Lemon and Lime flavor similar to the "100% natural" American version. It contains a combination of artificial sugars, and for eight years was the only variety on the Norwegian market.
7 UP Frootaz: Tropical flavor variant of 7 UP available in the Philippines marketed by Pepsico for a short time in the 2000s, and then discontinued.
7 UP Gold: Was marketed for a short time in 1988 as a spice-flavored soda, similar to Vernor's Ginger Ale. Even though 7 Up's marketing slogan at that time was Never Had It, Never Will (referring to caffeine), 7 Up Gold did list caffeine as one of its ingredients. It was introduced by 7 Up in the hopes of capturing 1% of the cola market. The 7 Up Gold recipe was actually an unused Dr Pepper invention.
7 UP Ice Soda: Introduced in 1995 by Pepsi for the International market. It was a clear cola, and not as popular as hoped and was discontinued.
7 UP Lemon Squeeze: Available in Canada from Pepsico and is similar to Sierra Mist Lemon Squeeze.
7 UP Light: In International markets, Pepsico sells 7 Up Light as the diet version of 7 Up.
7 UP Lime: Is sold in the U.S. and in Argentina. In the U.S. it is not as strong and is less carbonated. In Argentina it is much more carbonated and is 5% lime juice.
7 UP Plus: Was a family of fruit-flavored soft drinks, produced by Cadbury-Schweppes. Touted as a healthy alternative, it contained no caffeine and had 2 grams of carbohydrates per serving, as well as 5% apple juice. It is sweetened with Splenda, and, mixed berry, released in the summer of 2004. Two additional flavors have been added to the line: Cherry and Island Fruit.
7 UP Pomegranate: Available in the US for one year during the holidays.
7 UP Retro: This 2011 formulation uses sugar rather than high-fructose corn syrup as its sweetener. Introduced on the 2011 season finale of The Apprentice, packaging in 12 oz. cans features either the 1970s disco mirrorball themed logo or the 1980s logo. It is also available in 12 oz. glass bottles with a label inspired by 7 Up's original logo.
7 UP Ten: Introduced in 2013, along with "Ten" variations for most of the major Dr. Pepper/Seven-Up brands, this contains 10 calories. It is a blend using high fructose corn syrup along with aspartame and Acesulfame potassium to sweeten it.
7 UP Tropical: Available in France from Pepsico.
7 UP Tropical Splash: Was available in Canada from Pepsico in the early 2000's.
7 UP Yerbabuena: A Soda variation available for a limited time in Colombia 2013.
33 Export Brewery: Vietnamese brewery. On the bottle it says it's from Vietnam, but RateBeer's The Beer Guide claims it's brewed by Heineken in Schiltigheim, Alsace, France. VBL Tien Giang Limited, My Tho Industrial Zone, Binh Duc Commune, Chau Thanh District, Tien Giang Province, Vietnam. ABV 4.5%
85C Bakery Café: The 85°C Bakery Cafe specializes in espresso coffee, flavored beverages, decorative cakes, and freshly baked breads. It was opened in Taipei, Taiwan in 2004. The founder of 85°C Bakery Cafe, Mr. Wu Cheng-Hsuehen visioned a cafe that provides five-star quality coffee, cakes and breads at not so five-star prices. They currently (2015) have over 800 stores in Taiwan, China, Australia, Hong Kong, and the United States.
100 Montaditos: A 15th Century Spanish style tavern in the New York City Restaurant scene, 100 Montaditos offers a modern twist on traditional tapas finger foods. The first 100 Montaditos was opened in 2000 near Spain’s southern city of Huelva, a town just inland of the Gulf of Cádiz. 100M offers 100 varieties of montaditos, which are crunchy Spanish rolls loaded with Spain’s most iconic ingredients, including Serrano ham, Spanish tortilla, chorizo sausage and Manchego cheese, to name a few.
7 UP: Is a brand of lemon-lime flavored soft drink. The rights to the brand are held by Dr Pepper Snapple Group in the United States, and PepsiCo in the rest of the world. 7 Up was created by Charles Leiper Grigg, and his St. Louis–based company The Howdy Corporation. The product was originally named "Bib-Label Lithiated Lemon-Lime Soda,” and was launched two weeks before the Wall Street Crash of 1929. Since that time it has had several Variations including: 7 UP Retro, Ice Soda; Diet; Diet Cherry; Light; Gold; Frootaz; Free; Ten; Citrus Splash; Tropical; Tropical Splash; Lemon-Squeeze; Lime; as well as Orange, Pomegranate, Yerbabuena, Raspberry, and Cherry 7 UP.
Picture Courtesy of the Dr Pepper/Snapple Group |
7 UP Citrus Splash: Available in Canada from Pepsico.
7 UP Free: Is sold in the UK, Ireland, Spain, Norway, Argentina, Iceland, Finland, UAE, Uruguay, Pakistan, and the Netherlands, and is marketed as "Natural Lemon and Lime flavor similar to the "100% natural" American version. It contains a combination of artificial sugars, and for eight years was the only variety on the Norwegian market.
7 UP Frootaz: Tropical flavor variant of 7 UP available in the Philippines marketed by Pepsico for a short time in the 2000s, and then discontinued.
7 UP Gold: Was marketed for a short time in 1988 as a spice-flavored soda, similar to Vernor's Ginger Ale. Even though 7 Up's marketing slogan at that time was Never Had It, Never Will (referring to caffeine), 7 Up Gold did list caffeine as one of its ingredients. It was introduced by 7 Up in the hopes of capturing 1% of the cola market. The 7 Up Gold recipe was actually an unused Dr Pepper invention.
7 UP Ice Soda: Introduced in 1995 by Pepsi for the International market. It was a clear cola, and not as popular as hoped and was discontinued.
7 UP Lemon Squeeze: Available in Canada from Pepsico and is similar to Sierra Mist Lemon Squeeze.
7 UP Light: In International markets, Pepsico sells 7 Up Light as the diet version of 7 Up.
7 UP Lime: Is sold in the U.S. and in Argentina. In the U.S. it is not as strong and is less carbonated. In Argentina it is much more carbonated and is 5% lime juice.
7 UP Plus: Was a family of fruit-flavored soft drinks, produced by Cadbury-Schweppes. Touted as a healthy alternative, it contained no caffeine and had 2 grams of carbohydrates per serving, as well as 5% apple juice. It is sweetened with Splenda, and, mixed berry, released in the summer of 2004. Two additional flavors have been added to the line: Cherry and Island Fruit.
7 UP Pomegranate: Available in the US for one year during the holidays.
7 UP Retro: This 2011 formulation uses sugar rather than high-fructose corn syrup as its sweetener. Introduced on the 2011 season finale of The Apprentice, packaging in 12 oz. cans features either the 1970s disco mirrorball themed logo or the 1980s logo. It is also available in 12 oz. glass bottles with a label inspired by 7 Up's original logo.
7 UP Ten: Introduced in 2013, along with "Ten" variations for most of the major Dr. Pepper/Seven-Up brands, this contains 10 calories. It is a blend using high fructose corn syrup along with aspartame and Acesulfame potassium to sweeten it.
7 UP Tropical: Available in France from Pepsico.
7 UP Tropical Splash: Was available in Canada from Pepsico in the early 2000's.
7 UP Yerbabuena: A Soda variation available for a limited time in Colombia 2013.
33 Export Brewery: Vietnamese brewery. On the bottle it says it's from Vietnam, but RateBeer's The Beer Guide claims it's brewed by Heineken in Schiltigheim, Alsace, France. VBL Tien Giang Limited, My Tho Industrial Zone, Binh Duc Commune, Chau Thanh District, Tien Giang Province, Vietnam. ABV 4.5%
85C Bakery Café: The 85°C Bakery Cafe specializes in espresso coffee, flavored beverages, decorative cakes, and freshly baked breads. It was opened in Taipei, Taiwan in 2004. The founder of 85°C Bakery Cafe, Mr. Wu Cheng-Hsuehen visioned a cafe that provides five-star quality coffee, cakes and breads at not so five-star prices. They currently (2015) have over 800 stores in Taiwan, China, Australia, Hong Kong, and the United States.
100 Montaditos: A 15th Century Spanish style tavern in the New York City Restaurant scene, 100 Montaditos offers a modern twist on traditional tapas finger foods. The first 100 Montaditos was opened in 2000 near Spain’s southern city of Huelva, a town just inland of the Gulf of Cádiz. 100M offers 100 varieties of montaditos, which are crunchy Spanish rolls loaded with Spain’s most iconic ingredients, including Serrano ham, Spanish tortilla, chorizo sausage and Manchego cheese, to name a few.
A
A5 Rating: A5 is the highest grade given only to the finest Japanese beef. Wagyu Beef cattle is classified into four categories: Japanese Black, Seed Japanese Brown, Japanese Shorthorn, and Japanese Polled.“A” of “A5” means the yield grade, while “5” shows the quality grade
A&W Restaurants Inc.: Is a chain of fast-food restaurants known for its draft root beer and root beer floats. They began opening franchises in California in 1923, named from the surname initials of partners Roy W. Allen and Frank Wright. The company became famous in the United States for its "frosty mugs", where the mug would be kept in the freezer prior to being filled with root beer and served to the customer. Today, it has franchise locations throughout much of the world. A&W restaurants in Canada have been part of a separate and unaffiliated chain since 1972.
A&W Root Beer: Is a root beer brand available in the United States and Canada, first sold at a Veterans Day parade in Lodi, California in 1919 by Roy W. Allen. In 1922, Allen partnered with Frank Wright. They combined their initials to create the brand "A&W" root beer which sold for five cents per mug. Outside of Canada, the rights to the A&W brand are owned by Dr Pepper Snapple Group.
A
la Provencale: Means to cook with garlic and oil
A&W Cream Soda and Diet Cream Soda: There were introduced in 1986. Although cream soda had been created in 1852 by E.M. Sheldon, A&W Brands was one of the first American companies to make it commercially.
A&W Floats and Sunkist Floats: Were both introduced in 2008. The purpose was to mimic the flavor of an ice cream float of a soda. The A&W flavor was intended to taste like a root beer float, while the latter is comparable to an orange creamsicle or Sunkist float.
A&W
Restaurants Canada: In 1956, the first A&W drive-in restaurant in Canada opened on Portage Avenue in Winnipeg. Serving a combination of burgers, onion rings and frosted mugs of A&W Root Beer® The Restaurant quickly multiplied across Canada, and has continued to grow, expanding into over 770 locations from Vancouver Island to Newfoundland.A&W Restaurants Inc.: Is a chain of fast-food restaurants known for its draft root beer and root beer floats. They began opening franchises in California in 1923, named from the surname initials of partners Roy W. Allen and Frank Wright. The company became famous in the United States for its "frosty mugs", where the mug would be kept in the freezer prior to being filled with root beer and served to the customer. Today, it has franchise locations throughout much of the world. A&W restaurants in Canada have been part of a separate and unaffiliated chain since 1972.
A&W Root Beer: Is a root beer brand available in the United States and Canada, first sold at a Veterans Day parade in Lodi, California in 1919 by Roy W. Allen. In 1922, Allen partnered with Frank Wright. They combined their initials to create the brand "A&W" root beer which sold for five cents per mug. Outside of Canada, the rights to the A&W brand are owned by Dr Pepper Snapple Group.
Picture Courtesy of the Dr Pepper/Snapple Group |
A&W Sugar-free Root Beer: Introduced in 1974, and reformulated as Diet A&W in 1987.
A la brooch: Means a food that is cooked on a skewer
A la king: Is Food that generally is served in a white sauce with mushrooms, green peppers, and pimentos.
A la Mode: Generally refers to ice cream served on top of pie or cake.
A
la Newburg: Is a seafood cream sauce colored slightly with
paprika and flavored with sherry wine.
A Taste of Berlin: A small German Restaurant in Brandon Florida serving authentic imported German meats and beers. SEE REVIEW
Abalone: Shellfish found in the coastal waters of the United States, should be
cooked either very quickly or very slowly. Lends itself to Asian preparations,
particularly Japanese.
Abner: American Double / Imperial IPA / 8.20% ABV Hill Farmstead Brewery
Abner: American Double / Imperial IPA / 8.20% ABV Hill Farmstead Brewery
Aboyeur
(announcer/expediter): Takes orders from
the dining room and distributes them to the various kitchen stations; may also
be performed by the Sous-chef de Partie.
Abrakebabra: Ireland Fast
food Chain
Abrasive Ale: American
Double / Imperial IPA / 9.00% ABV Surly Brewing Company
Absinthe: A bitter liqueur distilled from wormwood and
flavored with a variety of herbs. Often dissolved with water that produces a
milky-white appearance. The flavor is that of anise.
ABV: Alcohol by volume
is a standard measure of how much alcohol (ethanol) is contained in an
alcoholic beverage (expressed as a percentage of total volume). The ABV
standard is used worldwide. In some countries, alcohol by volume is referred to
as degrees Gay-Lussac (after the French chemist Joseph Louis Gay-Lussac). Details
about typical amounts of alcohol contained in various:
Drink
|
ABV
|
Fruit juice
(naturally occurring)
|
less than 0.1%
|
Low-alcohol beer
|
0.05%–1.2%
|
Kvass
|
0.05%–1.5%
|
Kombucha
|
0.5%–1.5%
|
Kefir
|
0.5%–2.0%
|
Boza
|
1%
|
Chicha
|
1%–11% (usually 1%–6%)
|
Cider
|
2%–8.5%
|
Beer
|
2%–12% (usually 4%–6%)
|
Alcopops
|
4%–17.5%
|
Malt liquor
|
5%+
|
Makgeolli
|
6.5%–7%
|
Barley wine
(strong ale)
|
8%–15%
|
Mead
|
8%–16%
|
Wine
|
9%–16% (most often 12.5%–14.5%)
|
Dessert wine
|
14%–25%
|
Sake (rice wine)
|
15% -20% (if not diluted prior to bottling)
|
Liqueurs
|
15%–55%
|
Fortified wine
|
|
Soju
|
17%–45% (usually 19%)
|
Shochu
|
25%–45% (usually 25%)
|
Bitters
|
28%–45%
|
Mezcal,
Tequila
|
32%–60% (usually 40%)
|
Vodka
|
35%–50% (usually 40%)
|
Brandy
|
35%–60% (usually 40%)
|
Rum
|
37.5%–80%
|
Ouzo
|
37.5%+
|
Cachaça
|
38%–54%
|
Sotol
|
38%–60%
|
Stroh
|
38%–80%
|
Nalewka
|
40%–45%
|
Gin
|
40%–50%
|
Whisky
|
40%–55% (usually 40% or 43%)
|
Baijiu
|
40%–60%
|
Chacha
|
40%–70%
|
Pálinka
|
42%–86% (in Hungary 48%–51%)
|
Rakia
|
42%–86%
|
Absinthe
|
45%–89.9%
|
Ţuica
|
45%–60% (usually 52%)
|
Arak
|
60%–65%
|
Poitín
|
60%–95%
|
Neutral grain spirit
|
85%–95%
|
Cocoroco
|
93%–96%
|
Rectified spirit
|
95%-96%
|
Acetic acid: Is formed when common airborne bacteria interact
with the alcohol present in fermented solutions such as wine, beer, or
vinegar.
Acesulfame potassium:
Achoccha:
Acesulfame potassium:
Achoccha:
Acid malt: Whose grains contain
lactic acid can be used as a continental analog to Burtonization. Acid malt
lowers mash pH, and provides a rounder, fuller character to the beer, enhancing
the flavor of Pilsners and other light lagers. Lowering the pH also helps
prevent beer spoilage through oxidation.
Acini di pepe: Probably
the smallest variety of pastina, it is a pellet-shaped noodle and is made with
wheat flour.
Ackee: The ackee fruit is bright red. When ripe it bursts
open to reveal three large black seeds and bright yellow flesh that is popular
as a breakfast food throughout Jamaica.
Acorn Squash:
Adam From The Wood: Old Ale / 12.00% ABV Hair of the Dog Brewing Company / Brewery and
Tasting Room
Adobo sauce: This dark-red, piquant sauce (or paste) is made
from ground chilies, herbs and vinegar, common to Mexico. Chipotle chilies are
often found packed in adobo sauce.
Adolphe
Dugléré (Chef):
Adolphe
Gérard (Chef):
Adolphus
Busch: Colonel Adolphus Busch (1839 –1913) was the
German-born co-founder of Anheuser-Busch with his father-in-law, Eberhard
Anheuser.
Adriano Zumbo (Chef):
Afghan Cuisine:
After 8 mints:
Agar-agar: Is an extract of seaweed from the Indian and
Pacific oceans. When dissolved it sets to a jelly and can be used as an
emulsifier in ice cream, desserts, and soups.
Agave: A large plant
from Mexico, with fleshy leaves. The baked and fermented pina (center core)
from the blue agave is used to make fermented drinks such as pulque, mescal,
and tequila.
Aging: Applies
to meat being held at a temperature of 34-36 degrees F. for making the meat
tenderer.
Aguila Cerveza Brewery: Colombian
Ahi: The
Hawaiian name for Yellowfin, as well as Bigeye Tuna.
Ainsley
Harriot (Chef):
Aioli:
Aisy
Cendré: This cow’s milk from the Bourgogne Region was created by
the same people who saved the Epoisses cheese from oblivion after World War
Two. They discovered that a cheese buried in ashes had a different flavor. The
cheese is salted and washed with Marc de Bourgogne. The cheese is then buried
in oak ashes for one month. The result is the Aisy Cendré. The center of the
cheese is white and almost unripe. Aisy Cendré has a flavor of hazelnut and
walnut.
Ají amarillo: is a Peruvian pepper; "Ají" means chile pepper in Spanish, and "amarillo" means yellow. But although they are named yellow chile peppers, their color changes to orange as they mature. The famous Peruvian chef Gastón Acurio recently named Ají amarillo the most important ingredient in Peruvian cooking.
Ají colorado: Pepper is a member of a little known group of peppers native to Bolivia and Peru. Makes a fast growing, flat-topped bush 24-30” tall, loaded with ornamental flowers giving way to red, elongated fruits that are not particularly hot, but have a lot of flavor. Ají Colorado handles wet conditions and high elevation better than other peppers and is resistant to viral pathogens.
Ají panda: Is a type of chile pepper that is commonly grown in Peru, and frequently used in Peruvian cuisine. It is a dark red, mild pepper with a smokey, fruity taste. It's often sold dried, or prepared into a paste. To make a paste from fresh ají panca peppers, remove the seeds and process the peppers in the blender or food processor with a little bit of vegetable or olive oil emulsion.
Ají rojo: is green capsicum pepper producing good yields of 5" long by 1" wide hot peppers. Peppers turn from green to deep orange when mature. The peppers are very mild at the green stage. Plant has green stems, green leaves, and white flowers. This was a favorite variety of the Inca Empire.
Ají Verde Sauce: Ají is a spicy sauce that often contains tomatoes, cilantro (coriander), ají pepper, onions, and water. Recipes vary dramatically from person to person and from region to region, depending on preference. Ají has been prepared in Andean countries such as Bolivia, Colombia, and Peru since at least since time of the Incas, who called it uchu. In Colombia and Ecuador, for example, food is traditionally mild, so ají can be added to almost any dish to add some flavor and spice.
Ajowan:
Ají colorado: Pepper is a member of a little known group of peppers native to Bolivia and Peru. Makes a fast growing, flat-topped bush 24-30” tall, loaded with ornamental flowers giving way to red, elongated fruits that are not particularly hot, but have a lot of flavor. Ají Colorado handles wet conditions and high elevation better than other peppers and is resistant to viral pathogens.
Ají panda: Is a type of chile pepper that is commonly grown in Peru, and frequently used in Peruvian cuisine. It is a dark red, mild pepper with a smokey, fruity taste. It's often sold dried, or prepared into a paste. To make a paste from fresh ají panca peppers, remove the seeds and process the peppers in the blender or food processor with a little bit of vegetable or olive oil emulsion.
Ají rojo: is green capsicum pepper producing good yields of 5" long by 1" wide hot peppers. Peppers turn from green to deep orange when mature. The peppers are very mild at the green stage. Plant has green stems, green leaves, and white flowers. This was a favorite variety of the Inca Empire.
Ají Verde Sauce: Ají is a spicy sauce that often contains tomatoes, cilantro (coriander), ají pepper, onions, and water. Recipes vary dramatically from person to person and from region to region, depending on preference. Ají has been prepared in Andean countries such as Bolivia, Colombia, and Peru since at least since time of the Incas, who called it uchu. In Colombia and Ecuador, for example, food is traditionally mild, so ají can be added to almost any dish to add some flavor and spice.
Ajowan:
Al
Baik: Saudi chain restaurant
Al
dente: Refers to slightly chewy or being tough
to the bite
Alain Chapel (Chef):
Alain Ducasse (Chef): "Tasting a dish should be memorable… If nothing remains in the memory of a single guest, then I have made a mistake." -- Born on September 13, 1956, on a farm in Castelsarrasin in southwestern France, Alain’s Ducasse’s name has become synonymous with fine dining. Since beginning his career at the age of 16, he has expanded his empire to include 14 restaurants in seven countries with his most famous in Paris at the top of the Eiffel Tower, Le Jules Verne He is the only chef in the Michelin Guide to hold three-star rankings in three different countries.
Alain Passard (Chef): Famous Chef and owner of Restaurant Arpège, Maison de Cuisine in Paris, a three Michelin Star top 100 restaurant of the world.
Alain Passard (Chef): Famous Chef and owner of Restaurant Arpège, Maison de Cuisine in Paris, a three Michelin Star top 100 restaurant of the world.
Alain Senderens
(Chef):
Albufera
Sauce: Glace de viande Velouté based sauce. (See Ivory Sauce)
AleSmith
Speedway Stout: American
Double / Imperial Stout / 12.00% ABV Ale Smith Brewing Company
Alex Ruiz (Chef):
Alexandre Étienne
Choron (Chef):
Alexis Soyer (Chef):
Alexis Gauthier
(Chef):
alfalfa sprouts:
Alfred Prunier
(Chef):
Alfredo sauce:
Is
one of the most widely recognized sauces in the world. According to the Web
site for the restaurant Alfredo of Rome, Fettuccine Alfredo was invented in
1914 by Alfredo di Lello, whose wife had lost her appetite during pregnancy. He
went to the kitchen and mixed up a batch of egg noodles with Parmigianino
cheese, cream, and butter, which delighted his wife, and – yes, it actually
says this – "the rest is history.” It is called by several different
names, alla panna or cream sauce in Bologna and Florence, doppio
burro [double butter] being the correct term for it in Rome. The sauce is
probably of northern rather than Roman origin however.
Alice
Waters (Chef):
Alinea Restaurant: A Chicago suburb molecular gastronomy based restaurant that is rated in the top restaurants in the world to dine at, and rated as number one in the world by Elite Traveler Magazine in their top 100 restaurants of the world list. 10-14 coursed meals, where reservations are required months in advance. SEE THE REVIEW BY CLICKING HERE Review is from 2013, before the remodeling.
Alinea Restaurant: A Chicago suburb molecular gastronomy based restaurant that is rated in the top restaurants in the world to dine at, and rated as number one in the world by Elite Traveler Magazine in their top 100 restaurants of the world list. 10-14 coursed meals, where reservations are required months in advance. SEE THE REVIEW BY CLICKING HERE Review is from 2013, before the remodeling.
Alioto's Restaurant: Seafood Restaurant located near Pier 43 1/2 on Fisherman's Wharf, San Francisco. SEE REVIEW
All-Bran – Kellogg's (1916 – present):
All-Bran – Kellogg's (1916 – present):
Allemande
Sauce: Is a white sauce with egg yolks added.
Allspice
(Pimenta dioica): A pea-sized
berry from the evergreen tree that Is primarily grown in Jamaica, though
also native to the West Indies and Africa.
Christopher Columbus mistakenly thinking it was a pepper brought it back to
Europe. It is often used with
Middle Eastern cuisine, but also in catsup, pickles, baking, and in
men's spice type colognes. It tastes like a combination of aromatic spices -
cloves, cinnamon, and nutmeg, which is how it got its name.
Almonds:
Almond Brioche:
Almond Paste: A blend of ground almonds, sugar, and glucose. Used
in a variety of confections.
Alton
Brown (Chef):
Alpha-Bits
– Post Cereals (1958 – present):
Alvin
Leung (Chef):
Amaranth:
Amaretti: A crisp airy Italian cookie similar to a macaroon
with an intense sweet almond flavor.
Amaretto: An almond
flavored liqueur often made from apricot pits. This original Italian liqueur is
also made in the United States.
Amber
ale: Is a term used in Australia, France and North
America for pale ales brewed with a proportion of crystal malt to produce an
amber color generally ranging from light copper to light brown.
Amber
Extract:
Amber
Malt: Amber malt is a more toasted form of pale malt,
kilned at temperatures of 150-160 °C, and is used in brown porter; older
formulations of brown porter use amber malt as a base malt.
Amchur:
American
Cheeses:
American
Chinese Cuisine:
American Jewish-style
pumpernickel: This recipe contains wheat flour and has a more mild flavor
and more porous crumb than the Westphalian pumpernickel.
American
Strong Ale: Is
a broad category used in America to describe ales of 7.0% abv or higher. Beers
in this category may also be classified as double India Pale Ales, barley
wines, or old ale depending on the style.
Amish Blue
Cheese:
Amish Cuisine:
Amori Pasta
(also, Spirali/ Cavatappi): A tubular corkscrew shaped pasta, A.K.A. pasta
spirals. These come from Southern Italy originally.
Amul Restaurants: Indian Restaurant Chain
Anaheim Chiles: This mild,
long green Chile is named for the area where it was originally grown. These are
often sold canned, whole, or chopped.
Ancho Chiles: A dried poblano Chile with a smoky flavor and
medium heat. They range in color from dark red to almost black.
Anchovies: Are a
very small fish from the herring family, common to the Mediterranean, and also harvested in the Black Sea, the
Atlantic, and the Pacific Oceans. They are a staple to French and Italian cuisine, commonly salted or preserved in oil
for uses in sauces, meats, or as a base for Caesar Dressing, and toppings for
pizza’s and Bruschetta.
Andoni
Luis Aduritz (Chef):
Andrew
Zimmern (Chef):
Anejo: Name given to aged Cogito Cheese
Anellini Pasta: Translates as ‘small rings’ in Italian. They are medium-small, ridged, tubular pasta cut in thin rings often used in soups.
Anejo: Name given to aged Cogito Cheese
Anellini Pasta: Translates as ‘small rings’ in Italian. They are medium-small, ridged, tubular pasta cut in thin rings often used in soups.
Angelica:
Angus: Of Scottish origin, Angus
cattle are prized worldwide for their well-marbled, meat-heavy carcasses.
Anheuser-Busch: Belgian-Brazilian
multinational beverage and brewing company headquartered in Leuven, Belgium. It
is the world's largest brewer with nearly 25 percent global market share and
the third largest fast-moving consumer goods company by firm value. It has 14
brands that individually generate over 1 billion USD per year in revenue out of
a portfolio of more than 200 brands. They include global brands Budweiser,
Corona, Stella Artois, Rolling rock, Bass, Modelo, Busch, Michelob, O’Doul’s,
Beck's and Löwenbräu. The company also owns distribution rights to the Bacardi
and Monster Energy brands. See web page.Picture Courtesy of Anheuser-Busch |
Anise
(Pimpinella anisum): Has been
used for thousands of years for flavoring, breath freshener, digestive aid,
cough suppressant, and air freshener. Anise has a licorice flavor, and it is
the seeds that are used to flavor things such as candy, cakes, liquors, and
toothpaste. Anise seeds were used in Roman times to pay taxes as many spices
were used for monetary purposes in ancient times.
Anisette: Is a
cordial flavored with anise seed.
Annatto: This slightly musky-flavored reddish yellow spice,
ground from the seeds of a flowering tree, is native to the West Indies and the
Latin tropics. Islanders store their annatto seeds in oil--giving the oil a beautiful
color. Saffron or turmeric can be substituted.
Anne
Burrell (Chef):
Anne-Sophie
Pic (Chef):
Anthony
Bourdain (Chef): An American chef, graduate of the Culinary Institute of
America and a veteran of numerous professional kitchens, author, and television personality. He is well
known for his 2000 book Kitchen Confidential: Adventures in the Culinary Underbelly, and since 2005 he has hosted the Travel Channel's culinary and
cultural adventure programs Anthony Bourdain: No Reservations and The Layover.
In 2013, he joined CNN to host Anthony Bourdain: Parts Unknown. Bourdain is a
chef-at-large whose home base is Brasserie Les Halles in New York, where he was
executive chef.
Picture Courtesy of the Travel Channel |
Antipasto: Is an
Italian appetizer
Antoine
Parmentier (Chef): Apothecary by profession, he refined the use of the
potato and the art of bread making.
Antoine
Beauvilliers (Chef): A pioneering restaurateur and author of L'Art du
Cuisinier (1814)
Antonin
Carême (Chef):
AOC:
Apocalypse
Cow: American
Double / Imperial IPA / 11.00% ABV Three Floyds Brewing Co. & Brewpub
Appetizer: Is a
small serving of food served before, after, or as the first course of a meal to
stimulate the appetite
Appétit:
Apples:
Apple butter:
Apple Cider:
Apple cider vinegar:
Apple
Jacks – Kellogg's (1965 – present):
Apple
Pie:
Apple
Pie Spice:
Applebee’s:
American Chain Restaurant
Apprenti
(e) (apprentice): Are often
students gaining theoretical and practical training in school and work
experience in the kitchen. They perform preparatory work and/or cleaning work.
Apricot:
AR 30-22: Army Regulation 30-22 - provides extensive information about the Army Food Service Program, operating procedures, and safety regulations in relation to the Dining Facilities operated by the United States Army both at home and overseas. Updated copy 12 July 2012 pdf
AR 30-22: Army Regulation 30-22 - provides extensive information about the Army Food Service Program, operating procedures, and safety regulations in relation to the Dining Facilities operated by the United States Army both at home and overseas. Updated copy 12 July 2012 pdf
Aragosta Lobster:
Araňitas: Fried
"spiders" made of julienne strips of green plantains
Arborio Rice: The high-starch kernels of this Italian-grown grain
are shorter and fatter than any other short-grain rice. Arborio is
traditionally used for risotto due to its creamy texture.
Arby's: American Fast Food chain, known for their addictively good curly fries and Market Fresh Sandwiches.
Arctic
Devil Barley Wine: English Barley wine / 13.20% ABV Midnight Sun
Brewing Co.
Arepa: A South American bread that is a thicker
version of a tortilla, more of a flat meal made of maize flour, split in half
and filled with cheese, deli meats and a variety of fillings. An Arepa may be
eaten closed like a sandwich or dressed with toppings and eaten open-faced.
Although similar to a sandwich in its presentation, it can also be eaten as a
side dish, in lieu of bread. See flat bread.
Arequipa: Is the capital of the largest city in the Arequipa Region of southwestern Peru and home to the Chupe de Camarones, a popular crayfish or shrimp chowder along the coast regions. See Peruvian Cuisine.
Armenian Cucumber:
Armenian Cuisine:
Armenian Cucumber:
Armenian Cuisine:
Arrowroot
(Maranta arundinacea): From a dried rootstalk, this white, powdery thickener is preferable to
cornstarch because it provides a clear finish. but. It is normally found
in the spice rack at grocery stores. It should only be used at the end of your cooking,
since unlike corn starch or tapioca it will break down after about 10 minutes.
Arrowroot
Vermicelli: Very thin, Chinese noodles.
Arroz Peruano: Simply translated as Peruvian Rice. There are many recipes and combination to this dish, but the most common contains carrots and cilantro. See a recipe here.
Arroz Peruano: Simply translated as Peruvian Rice. There are many recipes and combination to this dish, but the most common contains carrots and cilantro. See a recipe here.
Art
Smith (Chef):
Artichoke: The globe
artichoke is cultivated mainly in California's midcoastal region. It is the bud
of a large plant from the thistle family and has tough, petal-shaped leaves.
Usually steamed and the pulp of the leaves eaten with drawn butter or
mayonnaise.
Artichoke, globe:
Artichoke, Jerusalem:
Arugula: (a.k.a.
rocket) has long, spiked, dark green leaves and a peppery flavor.
Wild-harvested arugula is the most pungent. Cultivated arugula
is widely available and varies greatly in strength of flavor. Use
arugula alone to stand up to tangy dressings like Lemon Garlic Vinaigrette.
Asafoetida:
Ashley
Cheeseman (Chef):
Asiago: A semi firm
Italian cheese with a rich, nutty flavor is mainly used for grating as a
substitute for Parmesan. It was traditionally made with sheep's milk, today it
is often made with cow's milk.
Asparagus:
Aspartame:
Aspic: Is a clear jelly typically made of stock and gelatin; Used as a glaze or garnish or to make a mold of meat, fish, or vegetables.
Aspic: Is a clear jelly typically made of stock and gelatin; Used as a glaze or garnish or to make a mold of meat, fish, or vegetables.
At.Mosphere Restaurant: Modern fine dining world cuisine restaurant located on the 122nd floor of the Burj Khalifa Tower in Dubai, United Arab Emirates. SEE THE 2013 REVIEW
Atlantic
Halibut:
Dining on the 122nd floor |
Ate:
Atemoya:
Au
gratin: Is a food item like potatoes or cauliflower
that is covered with a sauce, sprinkled with cheese or breadcrumbs, or both, and
slowly baked to a golden brown.
Au
jus: Is a food served with its natural juice
Au
lait: Translated as an item with milk included in the ingredients, the term is mainly used in coffee houses and restaurants.
August
Zang and the croissant:
Auguste
Escoffier (Chef): "The Emperor of Chef's"
Aurora Sauce: Tomato puree Velouté
based sauce.
AVA: The abréviation for the American Vituculture Association
Avocados: Are a
thickened skin, pear-shaped tropical fruit with a green buttery flesh and can
also be known as an alligator pear, and are the main ingredient to Guacamole. Listed as one of the top super-foods in the world to eat for good health.
Ayinger Celebrator Doppelbock: Doppelbock / 6.70% ABV Privatbrauerei Franz Inselkammer
KG / Brauerei Aying
“Culinary perfection consists not in doing extraordinary things,
But in doing ordinary things extraordinarily well.”
-Angelique Arnauld (1591-1661)
TTFN