Part 11
The Grand Food and Beverage Dictionary
By Sean Overpeck (CFE)
"K"
Follow Wine, Dine, and Play:
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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
K
Kaffir Lime:
Kaggen! Stormaktsporter: Russian Imperial Stout / 10.00% ABV Närke Kulturbryggeri AB
Kalamata Olives: Also spelled Calamata. These purple-black Greek olives are cured in vinegar.
Kale:
Kangkong:
Kansas City barbecue ribs:
Kansas City strip Steak:
Karo: A fairly thin, light or dark corn syrup
Kartoffel klosse: A German potato dumpling
Kashi:
Kebob or Kabob: Small cubes of meat and/or vegetables roasted on a skewer
Keebler Cookie Crunch Cereal: Kellogg's (2008 - 2010)
Keg: A keg is a small barrel. Traditionally, a wooden keg is made by a cooper used to transport a variety of liquids. More recently, a keg is often constructed of aluminum or steel. It is commonly used to store, transport, and serve beer. Historically a beer barrel was a standard size of 50 gallons, as opposed to a wine barrel at 32 gallons, or an oil barrel at 42 gallons. Most U.S. brewers sell beer in 1⁄2 barrels of 15.5 gallons, 1⁄4 barrels of 7.75 gallons, and 1⁄6 barrels of 5.17 gallons. Since keg sizes are not standardized, the keg cannot be used as a standard unit of measure for liquid volumes. This size standard varies from country to country and brewery to brewery with many countries using the metric system rather than U.S. Imperial System. A 15.5 U.S. gallon keg is also equal to:
12.7 Imperial gallons
58.67 liters
103.25 Imperial pints
124 U.S. pints
496 U.S. gills
165 twelve fluid ounce (U.S. measure) drinks
About 90 bombers (22 fl oz bottles)
or 6.88 24-unit cases of 12 fl oz cans
Keith Cholewinski (Chef):
Keith Floyd (Chef):
Kenny Atkinson (Chef):
Kentucky Cuisine:
Kentucky Fried Chicken:
Ketchup:
Kettle:
Kettle Corn:
Kevin O'Brien (Chef):
Key lime pie:
KFC: American Chain Restaurant
Khachapuri: A Russian variation of an Italian calzone. An oblong, individual portion of bread is filled with cheese and baked until the dough is cooked and the cheese inside is melted
Kibbeh; kibitz: Particularly popular in Lebanon and Syria, this Middle Eastern dish combines ground meat (usually lamb), bulghur wheat, and various flavorings. The meat may be served raw or cooked.
Kidney Beans:
King River Salmon:
Kipfel: A kipfel is a crescent- or horn-shaped roll that is the progenitor of the croissant; Kipf is the German word for horn-shaped. There is also a crescent-shaped Jewish yeast pastry by the same name, filled with chopped nuts or fruit preserves, also called kipferln or rugalach.
Kippered: Lightly salted and smoked fish
Karachi Biryani: Pakistani Chain Restaurant
King Cobra: Is a 6% alcohol by volume malt liquor introduced in 1984. It is brewed with a warmer fermentation than used for the company's pale lagers, and the ingredients include barley malt and corn.
Kingfish:
Kingfisher Brewery: India
Kirshwasser: A liqueur made from cherries and commonly used to flame certain dishes
Kitchen:
Kitchen bouquet: Brand name for a bottle seasoning used to flavor and color gravy
Kiwi:
Knead: To place dough on a flat surface and work it, pressing down with your hands, then folding over and over again
Knife or Knives:
Kohlrabi: Vegetable in the cabbage family with a larger edible turnip-like stem
Kokum:
Kosher: Meat that is butchered and processed according to the Hebrew religious laws
Kosher Salt:
Koumei Nakamura (Chef):
Kräusening: Is a conditioning method in which fermenting wort is added to the finished beer. The active yeast will restart fermentation in the finished beer, and so introduce fresh carbon dioxide; the conditioning tank will be then sealed so that the carbon dioxide is dissolved into the beer producing a lively "condition" or level of carbonation.
Kriek Lambic: A style of Belgian beer, made by fermenting lambic with sour Morello cherries. The name is derived from the Flemish word for this type of cherry (kriek).
Krill:
Krispy Kreme: American Chain Restaurant
Krystal: American Chain Restaurant
Kuchen: German cakes made with sweet yeast dough
Kuhnhenn Bourbon Barrel Fourth Dementia: Old Ale / 13.50% ABV Kuhnhenn Brewing Company:
Kummel: Liqueur flavored with caraway seed
Kumquat: A small citrus fruit resembling a small orange, about the size and shape of an olive.
Kung Fu Panda Crunchers cereal: Kellogg's / DreamWorks (2008)
Kyochon: Republic of South Korea Chain Restaurant
#-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 11
of the Grand Dictionary of Food and Beverages complete
Proceed to "L"
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
