MPage Logo

Cooking Terminology Logo

The Cooking Inn : Cooking Terminology M

APage Icon BPage Icon CPage Icon DPage Icon EPage Icon FPage Icon GPage Icon HPage Icon IPage Icon JPage Icon KPage Icon LPage Icon MPage Icon
NPage Icon OPage Icon PPage Icon QPage Icon RPage Icon SPage Icon TPage Icon UPage Icon VPage Icon WPage Icon XPage Icon YPage Icon ZPage Icon

Select an item from the list to go to it's site

Soaking fruit or vegetables in wine, liquor, or syrup so that they may absorb these flavors. Salt and sugar macerations are used to draw excess moisture out of the food for a secondary preparation. This is done for canning, jam and preserve making, and to remove bitter flavors from vegetabl

Nutients the body requires in large amounts for energy; specifically carbohydrates, proteins, and fats.

This is a clear chicken consommé with tomato pulp cooked into it, served icy cold and jellied.

A trace mineral that is needed for healthy bones, the transmission of nerve signals, protein and DNA synthesis, and the conversion of glycogen stores into energy.

Maltitol is a sugar alcohol, an ingredient commonly used in low carb or sugar-free products such as candy and nutrition bars. It is used so much because of its similarity to sugar in terms of taste, mouthfeel, and interaction with other ingredients. Products which use maltitol and other sugar alcohols as sweeteners can be called sugar-free.
Note some of these so called sugar-free products are a worse health risk to you than regular sugar is.

1. Manzanilla is Spansih for Chamomile. 2. Is also a Dry Sherry type drink.

Top Icon

Typically a blend of oil, wine or vinegar, herbs and spices. Some marinades are meant for lending flavor and include an acid of lemon juice, wine, vinegar, or yogurt while others primarily made of pineapple are meant for tenderizing. Some marinade mixtures archive both.

To allow food to stand in a liquid to tenderize or to add flavor.

A thick almond paste used in confectioneries. Marzipan is primarily used in cakes and pastries in the European tradition. It is also colored and sculpted into individual sweets. The consistency of marzipan makes it a great medium for lively shapes and colors.

Masa Harina:
Common in Mexico this corn-based dough used mainly for tortillas and tamales. It is prepared by cooking dried corn kernels with limes, until the skin of the corn loosen. When the skin is removed, the corn is then ground into masa and cooked as tortillas, or a flat unleavened bread-like pancake.

To beat or crush a soft mixture free from lumps, using a potato masher or fork.

Top Icon

Masoor Daal:
Are hulled and split salmon colored lentils.

In the sailor's style; Example -- fish stew made with wine or cider.

Allot a specific amount of an ingredient.

Meatless Crumbles:
Meatless Crumbles, are a flavorful substitute for ground beef. Found in most health food stores.

Use anywhere you use ground beef! Chili, lasagna and tacos are magically meatless with high protein soy crumbles.

Typical Ingredients are: Soy Protein Concentrate-Hydrated, Water, Soy Fiber, Isolated Soy Protein. Contains less than 2% of the following: Wheat Gluten, Vegetable Gum, Natural Flavors, Salt, Autolyzed Yeast Extract, Malt Color, Sesame Oil, Caramel Color, Wheat Starch, Dried Onion, Soy Sauce (Water, Soybeans, Wheat, Salt), Natural Grill Flavor (from Vegetable Oil).

Small circular cuts of meat, fish, poultry or game.

Whipped egg whites to which sugar has been added to form a stiff paste. These are used to lighten mousses, cakes, and pastry creams. Unsweetened versions are used to lighten forcemeats. Meringue is also baked in a very low oven, forming crisp shells which are filled with fruit or ice cream. Small dried meringue shells are called vacherin.

Top Icon

The body's physical and chemicla process, including conversion of food into energy, that are needed to maintain life.

French for Miller's wife, where food is seasoned, lightly dusted with flour and sauteed simply in butter.

Microgram (mcg):
A unit of weight equivalent to 1/1000 milligram.

Essential nutrients that the body needs in only trace or very small amounts.

Independent organisms of microscopic size, including bacteria, yeast and mold. When alive in a suitable environment, they grow rapidly and may divide or reproduce every 10 to 30 minutes. Therefore, they reach high populations very quickly. Undesirable microorganisms cause disease and food spoilage. Microorganisms are sometimes intentionally added to ferment foods, make antibiotics and for other reasons.

Top Icon

In the Milan Style; of escalopes coated in egg, bread crumbs, seasoned with grated Parmesan cheese, and fried in butter.

Milk Chocolate:
Most popular form of eating chocolate in the United States due to its mild, mellow flavor. It has only 10% chocolate liquor and usually contains about 12% milk solids. Milk chocolate has a less robust flavor than sweet or semi-sweet chocolates.

Milligram (mg):
1/1000 gram.

To chop or cut food into very small pieces.

A sweet spicy mixture of candied and fresh fruits, wine, spices, and beef fat. Earlier recipes for this used beef or venison meat and beef fat. It is used primarily as a filling for pies served during the Christmas holiday season.

Top Icon

A French term referring to a mixture of finely diced vegetables and ham which, when fried in butter, is used as a base for brown sauces and stews.

From Japan a sweet rice wine used only in cooking.

To combine two or more ingredients together, using your hands, a spoon, fork, knife, electric mixer or food processor, depending on the ingredients.

1. High quality coffee served after dinner. 2. A blend of coffee and chocolate favours.

From Cuba a seasoning mixture prepared from garlic, olive oil, and sour oranges. Primarily served as a dip, or utilized as a marinade or sauce for vegetables and meats. k

Top Icon

During the refining of sugar cane and sugar beets, the juice squeezed from these plants is boiled to a syrupy mixture from which sugar crystals are extracted. The remaining brownish-black liquid is molasses. Molasses comes in 4 forms: Light molaases comes from the first boiling of the sugar syrup and is lighter in both flavor and color, used as a pancake and waffle syrup. Dark molasses comes from the second boiling and is darker, thicker and less sweet than the light molasses, this is used for flavoring dishes such as gingerbread, shoofly pie, indian pudding and baked neans. Blackstrap molasses comes from a third boiling and is what amounts as the dregs of the barrel. This is very thick and somewhat bitter. This is popular with health-food followers but it is not a nutritional panacea. It is mailnly used for cattle food. Sorghum molasses is the syrup produced from the cereal grain Sorghum.
Whether or not molasses is sulphured or unsulphured depends on whether sulphur was used in the processing. Unsulphur molasses is lighter and has a cleaner sugar-cane flavor.

A fungus-type microorganism whose growth on food is usually visible and colorful. Molds may grow on many foods, including acid foods like jams and jellies and canned fruits. Recommended heat processing and sealing practices prevent their growth on these foods.

An assortment of thick sauces used in Mexican cooking made of chiles. These sauces are made with one or many chiles, and flavored with cumin, coriander, cinnamon, nuts, seeds, and chocolate. Their flavor is rich, smoky, and very complex. Some recipes are made with fresh herbs and have a green color. Chicken, turkey, and pork are then simmered in this sauce.

Monounsaturated Fats:
Fats that are liquid at room temperature and semisolid or sold under refrigeration. They are believed to help protect against heart disease.

Mornay Sauce:
A bechamel sauce with Gruyere cheese, sometimes enriched with egg yolks. It is used mainly for fish and vegetable preparations.

Top Icon

Marked with patches of a different colour.

To grind soft food into a puree, or dry food into a powder.

Sweet or savory dishes made of ingredients which are blended and folded together. These mixtures may be hot or cold, and generally contain whipped egg whites to lighten them. Cream is also used to lighten these dishes, though when used in large quantities, these preparations are called mousselines.

As stated above, these are fine purees or forcemeats that have been lightened with whipped cream. The term is also used to describe a hollandaise sauce which has unsweetened whipped cream folded into it.

The cuisine of Northern Indian, which is heavily influenced by Persian cooking.

Mung Bean:
A small dried bean with yellow flesh and a skin that is normally green but sometimes yellow or black. It's most commonly used to grow bean sprouts. Mung beans are widely used in both China and India. They need no presoaking and when cooked have a tender texture and slightly sweet flavor. Dried mung beans are ground into flour, which is used to make noodles in China and a variety of dishes in India.

Mung Daal:
Are hulled or unhulled and split mung beans.

This term is a tad long so it required it's own webpage, with some recipes as well.

Toxins produced by the growth of some molds on foods.

Top Icon Home Icon

E-Mail Icon Need something, drop me a line.
 Date & Inn Image