Part 10
The Grand Food and Beverage Dictionary
By Sean Overpeck (CFE)
"J"
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
J
Jaboticaba:
Jack: A fish family of over two hundred species, these colorful saltwater fish go by a host of varietal names such as yellowtail, greenback, burn-fin, black and amber jack. These delicately flavored fish tend to be large, weighing a much as 150 pounds, and readily available in waters around the world. Tuna and swordfish make good substitutes.
Jack in the Box: American Chain Restaurant
Jackfruit:
Jacques Pépin (Chef):
Jacques Pic (Chef):
Jalapeno: Named after Jalapa, the capital of Veracruz, Mexico, this small green Chile pepperis mildly hot.
Jam:
Jamaica Blue Mountain:
Jamaica Jerk Seasoning:
Jamaican Lobster: It's the spiny or Caribbean lobster that is found--the same delicious crustacean as the langouste in France, and aragosta in Italy, and the langoasta in Spain. Although the texture of this cooked meat is consider in some to be inferior to that of the Maine lobster, the flavor of the spiny lobster meat more that makes up for the inferior texture.
Jamaican Sorrel:
Jambalaya: A combination of meat or seafood and rice cooked together
Jambalaya Rice:
James MacInnis (Chef):
James Martin (chef):
Jamie Oliver (Chef):
Japanese dried persimmons
Japanese Mushrooms: Mushrooms are called "Kinoko" in Japanese, literally meaning "child of a tree.” Various mushrooms are used in the Japanese cuisine.
Shiitake are one the most popular mushrooms in Japanese cooking, and are also well known outside of Japan. They are available fresh or dried, with the latter being soaked in water before being used. Shiitake mushrooms can be found in various dishes such as nabe (hot pot) dishes, boiled dishes, and tempura. Other varieties include: Bunashimeji, Nametake/Enoki, and Hiratake.
Jardinière: A garnish for meat dishes, generally consisting of carrots, celery, turnips, and sometimes peas
Jarlsberg Cheese: A Norwegian cow's milk cheese that is firm in texture and nutty in flavor, similar to Swiss cheese.
Jean Bardet (Chef):
Jean-Christophe Novelli (Chef):
Jean Jaques Gautier (Chef):
Jean-Georges Vongerichten (Chef):
Jellied consommé: Which, as the name implies, is served cold, and has more gelatins in it.
Jelly:
Jellybeans:
Jets – General Mills (c. late-1950s to early-1970):
Jewish Cuisine:
Jewish Rye Bread: Jewish rye is a light rye bread, a mix of wheat and rye flours. Often, caraway seeds are included for extra flavor.
Jewfish:
Jhurjhur Sweeties Cereal: Sweden (1907–1999)
Jicima: A bulbous, brown root with a crunchy white interior is often called the Mexican potato. The sweet and nutty interior is great for crudité platters and salads.
Jim Chevallier (Chef):
Jimmies:
Jimmy Buffett's Margaritaville: Is the name of a casual dining American restaurant chain and stores selling Jimmy Buffett-themed merchandise. It is owned by Buffett's Margaritaville Holdings LLC (a subsidiary of Cheeseburger Holding Company, LLC) and named after his hit song "Margaritaville."
Joan Roca (Chef):
Joël Robuchon (Chef):
Joël Robuchon Restaurants:
Jojoba:
Jollibee: Philippines Chain Restaurant
Jonathan Waxman (Chef):
Jonathon Wipfli (Chef):
Johann-Carl Leuchs (Chef):
John Besh (Chef):
John Dory: Also known as, St. Pierre, an unusually large head means the fish is best filleted. Although the ratio of flesh to bone is quite poor, it is, nonetheless delicious.
Johnny Cake or Jonnycake: See cornbread
Jordan Almonds:
Jordi Roca (Chef):
Joseph Favre: Author of Grand Dictionnaire universel de la cuisine and founder of the Académie
Joshua Korn (Chef):
Joyce Chen (Chef):
Juan Valdez Coffee:
Jug:
Juice:
Jules Gouffé (Chef):
Julia Child (Chef):
Julienning: Is a method of food preparation in which the food item is cut into long thin strips. With a sharp knife. The raw vegetable is sliced on four sides to create a thick rectangular stick, then cut lengthwise into approximately 3 mm (1/8 inch) slices. Stacking these slices and again cutting lengthwise into strips creates thin uniform square sticks. The first known use of the term in print is in 'Le Cuisinier Royal' from 1722.
Jumbo King: India Chain Restaurant
Juniper Berry: Is a berry-like fruit from the Juniper tree. It is often used to flavor sauces for pork or chicken. The berries should be removed from the sauces before serving. The Juniper Berry is also used as an ingredient in gin.
Junk Food:
Jurançon:
Jurassic Park Crunch – General Mills (1997):
Jus: Natural meat juice
Just Right: Kellogg's
#-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 10
of the Grand Dictionary of Food and Beverages complete
Proceed to "K"
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
