Part 19
The Grand Food and Beverage Dictionary
By Sean Overpeck (CFE)
"T"
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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
Last Updates made on April 15, 2017 with along way to go
T
T-bone Steak: Similar cut as the Porterhouse, only the filet side is usually a bit smaller. Named for the t-shaped bone running down the center of the steak. Known as the Porterhouses baby.
Tabasco sauce: A hot red pepper sauce comprised solely of vinegar, red pepper, starch, xanthan gum, and salt
Tabasco sauce, Green: A milder green pepper sauce from the red
Tachete de L'est Cows:
Taco Bell:
Taco Tuesday:
Taco’s:
Taco Bell: American Chain Restaurant
Tagliarini: A thinner version of Tagliatelle (AKA ribbon pasta).
Tagliatelle: Classic thin egg noodles, originating from the Emilia Romagna region.
Taglierini: A narrower type of Tagliatelle. (Learn about ‘ini’ types of pasta here.)
Tahini: A nut-butter-style paste made from ground sesame seeds.
Taj Mahal Brewery: India
Take-out:
Tamale:
Tamarillo: Is a small tree or shrub egg-shaped edible fruit. It is also known as the tree tomato, tamamoro, and tomate de árbol in South America. The tamarillo is native to the Andes of Ecuador, Colombia, Peru, Chile, and Bolivia.
Tamarind: This decorative tree produces brown pods containing a sweet and tangy pulp that's used for flavoring everything from beverages to curries and sauces--including Angostura bitters and Pickapeppa sauce.
Tamarind Paste: A vitamin-rich, tangy, prune like pulp from the pods of a tropical Asian tree. It is used as a seasoning in curries and chutneys as well as for drinks, jams, or sorbets.
Tandoori:
Tangerine:
Tapas:
Tapioca: A starch prepared from the roots of a bitter cassava plant for use in pudding and for thickening some soups
Tarentaise cows: They live in the French Alps and graze exclusively on natural pastures.
Taro:
Tarragon (Artemisia dracunculus): Is a must for French cooking. The leaves of this herb are used in French sauces, egg dishes, flavored butters and cream cheeses, soups, and in poultry dishes. Tarragon is high in vitamins A and C and the leaves are believed to help stimulate the appetite.
Tartare Steak: Highly seasoned, ground beef steak served raw as an appetizer
Tart: Small individual pies, filled with fruit or fruit and cream, without a crust on top
Tart Tartin:
Tartlet:
Tasmanian Pepper:
Tasse: French word meaning Cup
Tasso:
Taste:
Taste Buds:
Tastee Fried Chicken: Nigerian Chain Restaurant
Tecate: Mexican Beer
Teenage Mutant Ninja Turtles: Ralston (1989–1991)
Tempura: (てんぷら or 天麩羅 ) Refers to classic Japanese deep fried batter-dipped seafood and vegetables. The batter is made of ice-cold water, flour, and eggs (or egg yolks). Small dry bite-sized pieces of food are dipped in flour, then in batter, and then deep-fried for 2-3 minutes. In high-class restaurants, sesame oil or a mixture of sesame and other cooking oils are used. Western chefs frequently include tempura dishes on their menus but seldom with 'authentic' results.
Tempura Shrimp and Vegetables: One of the most beloved dishes of Japan, shrimp and vegetables (mushrooms, green beans, lotus root, shiso leaves, and more), are fried in Japanese bread crumbs.
Ten FIDY: Russian Imperial Stout / 10.50% ABV Oskar Blues Brewing Company
Tenderizing: A steak is the process of taking a tough cut of meat, and breaking or softening the muscle fibers to help release more flavor during the cooking process
Tenderloin: A strip of very tender meat generally referring to beef, pork, lamb, and veal
Terapin: Fresh-water turtles, used as food
Teriyaki:
Terrapin Pale ale: Terrapin Beer Company
Terrapin Coffee Oatmeal Imperial Stout: American Double / Imperial Stout / 8.10% ABV Terrapin Beer Company
Terrine: An earthenware pot resembling a casserole
Tetley's English Ale:
Tetsuya Wakuda (Chef):
Tex-Mex:
Texas Chili con Carne:
The Abyss: American Double / Imperial Stout / 11.00% ABV Deschutes Brewery
The French Chef: Television series from 1962-1973, hosted by Chef Julia Childs and produced and broadcast by WGBH, the public television station in Boston, Massachusetts, and was one of the first cooking shows in America. It was the first program to be closed caption for deaf viewers.
The Varsity: American Chain Restaurant based in Atlanta, Georgia
Thin Mints:
Thomas Edwards (Chef):
Thomas Keller (Chef):
Thyme (Thymus vulgaris): Is a member of the mint family, and there are hundreds of varieties. Thyme is very versatile in any dish and is the most widely used culinary herb in the world, often used in stews, soups, meats, vegetables, and stuffing. It is also the prime ingredient in Benedictine Liqueur. Thyme is believed to strengthen the immune system and the oil has been used in tonics to treat depression, colds, and muscular pain.
Tiger Beer: Singapore
Tiger Grouper:
Tiger Shrimp:
Tillamook Cheddar:
Tim Hortons: American Chain Restaurant
Tiny Toon Adventures Cereal: Quaker (1990)
Toast: Toast typically refers to toasted bread sliced from a loaf. It is popular breakfast bread, served with butter and jam. Many people also prefer their sandwich bread toasted; the firmer, toasted bread is a requirement for the stability of triple-decker sandwiches
Toasted Cinnamon Squares: Mom's Best Naturals
Toaster:
Toaster Oven:
Toffee:
Tofu:
Tokay d'Alsace:
Tomatillos: Small, green, firm, tomatoes. They are covered with a paper like husk that is removed before cooking. Their acid flavor adds a great flavor for sauces.
Tomato:
Tomato, husk:
Tomato Soup:
Tomato, tree:
Tomme de Savoie: This Rhone Alpes Region cow ‘s milk cheese is a generic term and means in French “a wheel of cheese”, and is made in “Tomme de Savoie.” Because the cheese is usually made with skim milk, it is low in fat content, and is made in the summer with cows that had grazed on the mountain grasses. The pate is firm with flavor of nuts and sometimes grass. It is recommended with a medium-bodied red wine from the Côtes du Rhône, Alsace Riesling, or Savoie as a white wine.
Tony Chareos:
Torchietti: Means ‘little torches’ in Italian, which aptly describes the shape of this bell-shaped pasta.
Torcoletti: A twisted pasta shape.
torpedo keg:
Torrefied wheat: Is used in British brewing to increase the size and retention of a head in beer. Generally it is used as an enhancer rather than for its flavor.
Torte: A fairly small, rich, decorated cake
Tortellini: A small stuffed pasta that looks like little hats. Effectively a larger version of cappelletti.
Tortiglioni: Twisted tubes of pasta, used in many baked dishes.
Tortillas: A thin, unleavened flatbreads, that are either made of flour or masa harina or cooked on a flat griddle called a comal. A Mexican staple, dating to prehistoric times, it was originally made from finely ground maize (corn), it is made from wheat flour in regions of Mexico unsuitable for growing corn. Called “tlaxcalli” by the native Nahuatl-speaking peoples (including the Aztecs); the bread was named “tortilla” by the Spanish Conquistadors because it resembled Spanish round unleavened cakes.
Toshiro Kandagawa (Chef):
Toss: To cause a rising and falling action for the purpose of blending ingredients together as in salads
Total: General Mills (1961–present) Total Cinnamon Crunch
Total Raisin Bran:
Tournant (spare hand/rounds man): Moves throughout the kitchen, assisting other positions in kitchen.
Tournedos: Small, round, fairly thin slices of beef tenderloin generally sautéed or broiled
Translucent: Defined as being clear from the Latin translūcēre to shine through. In other words cooking until clear and light, but not browned or burned.
Trappist Westvleteren 12 (XII): Quadrupel (Quad) / 10.20% ABV Brouwerij Westvleteren (Sint-Sixtusabdij van Westvleteren)
Trappistes Rochefort 10: Quadrupel (Quad) / 11.30% ABV Brasserie de Rochefort
Trappist Westvleteren 8 (VIII): Dubbel / 8.00% ABV Brouwerij Westvleteren (Sint-Sixtusabdij van Westvleteren)
Trenne: Refers to a triangular version of penne.
Trenette: The name used in Liguria for linguine. Often served with traditional Ligurian
Tri-tip Steak: Also known as a Culotte steak or triangle steak, the tri-tip is a triangular-shaped portion of top sirloin.
Tripe: The edible lining of a beef stomach
Trofie: Refers to 2- or 3-inch long thin twisted rolls of pasta. Originally, from Camogli (‘cam-oi-yee’), trofie were traditionally rolled on the knees of anglers’ wives whom, it is said, did this whilst sat out looking to sea and waiting for their men to return.
Tröegs Nugget Nectar: American Amber / Red Ale / 7.50% ABV Tröegs Brewing Company
Troisgros family — Pierre, Claude, and many others:
Trottole: Trottole (the plural of 'trottola') comprise pasta rings that are curled around a central column. This type of short pasta is often used in soups.
Trout: Rainbow Trout, Brown, Golden, and Sea Trout along with Char make up the Trout family. Trout can be cooked whole or filleted and are very good smoked. Farmed all year round the season for wild Trout runs from May to November.
Trub (brewing): In the process of brewing beer, trub (from the German for lees) is the layer of sediment that appears at the bottom of the fermenter after yeast has completed the bulk of the fermentation.
Truffles (Tuber melanosporum, Tuber magnatum): A black fungus and a very expensive gourmet delight similar to a mushroom, grown mainly in France, used for seasoning and garnishing.
Truss: To bind or fasten with string or skewers such as preparing poultry for roasting
Tureen: A large deep kettle in which soup is served, generally made of silver
Tenderizing: Meat is the process of taking a tough cut of meat, and breaking or softening the muscle fibers to help release more flavor during the cooking process
Translucent: Means the color of the onions changes from pure white to a softer white that is more transparent.
Tsire:
Tuber:
Tubetti: Medium-small pasta as thick as elbow macaroni, tubular. May be cut in lengths of about an inch. Perfect for minestrone.
Tubetti Rigati (Tubettini): A very small type of pastina that literally translates as ‘little tubes with lines’ in Italian.
Tubettini: Littlepasta tubes used in light soups.
Tuffoli: A ridged version of rigatoni.
Tuna: Of the five varieties Bluefin is the best followed by Yellow fin. Tuna should always be cooked as rare as possible. An excellent meaty fish, which is perfect for salads and Mediterranean flavors.
Turbot: A wonderful flat fish in season from April to February. Simply grilled with hollandaise sauce and some fresh asparagus is the way to go. Keep the bones to make a great fish stock.
Turducken:
Turducken Run (McMurdo, Antarctica): A 6 mile race on Thanksgiving day every year where people dress up as turkey’s ducks, and other animals and run. The prize at the finish line…Beer.
Turkey:
Turkey Tail Mushrooms (Trametes versicolor): Although too tough to be edible, used mainly in herbal teas and studied for medical effects.
Turmeric (Curcuma domestica): From a rhizome plant, it is a dried root related to ginger. It has a woody, earthy flavor. Turmeric can be used as an inexpensive substitute for saffron. Turmeric is one of the main ingredients in curry powder. It is also used in pickles and relishes and for coloring prepared mustard.
Turnip Greens:
Turnip Seed:
Tyler Florence:
#-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 19
of the Grand Dictionary of Food and Beverages complete
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
