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This dictionary of culinary terms and food glossary makes it easy to find information on specfic foods, dishes,
cooking methods, and recipes. Information is listed by keyword. |
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| Kaiser Roll | a large, round yeast roll with a crisp crust, used for making sandwiches or served as a breakfast roll; also known as a hard roll or Vienna roll. |
| Kakavia | a Greek fish soup. |
| Kasha | a side dish, like a pasta or rice side dish, served in Eastern Europe. It may be buckwheat, barley, or millet. Also, cooked buckwheat. |
| Kebab; Kabob | minced meat or cubes of meat on a skewer, usually marinated before cooking. |
| Kedgeree | an English breakfast dish brought from India, and made of leftover fish, rice and hard-boiled eggs. |
| Kernel | 1. The softer, usually edible part, contained within the shell of a nut or a stone of a fruit; also known as the meat. 2. The body of a seed within its husk or other outer covering. 3. A whole seed grain (ex. wheat and corn). |
| Kettle | pot for boiling liquids. In some regions the word has come to mean a pot with a handle and a spout for pouring, as a teakettle. |
| Kidney Bean | a medium-sized, kidney-shaped bean with a dark red skin, cream-colored firm flesh and a bland flavor; available fresh, dried and canned; also know as red kidney bean. |
| Kielbasa, Kielbasy | 1. A general term used for most Polish sausages. 2. A Polish sausage made from pork (with beer sometimes added) flavored with garlic; smoked, usually precooked and sold in medium to large links; also known as Polish sausage. |
| Kipper | fish cured by splitting, salting, and drying or smoking. A breakfast food in England, kippered herring is poached, grilled or baked. |
| Kirsch | a cherry-flavored liqueur made of black cherries and their pits. |
| Kisses | meringues. Also, small chocolate candies roll up in twists of silver paper. |
| Kiwi;Kiwi Fruit;Kiwifruti | a small barrel-shaped fruit (Actinidia sinensis) native to New Zealand; has a greenish-brown skin covered with fuzz, brilliant green flesh that becomes more yellow toward the center, many small, edible black seeds and a sweet-tart flavor; named for the flightless bird of New Zealand; also known as the Chinese gooseberry. |
| Knead | to work a dough by hand or in a mixer to distribute ingredients and develop gluten. |
| Knuckle | the ankle joint of pork, veal, and other meat. It is used in stews and pies and particularly in soups. |
| Kofta | a meat ball popular in the Balkans, the Middle and Far East. |
| Korma | also, quoorma. A spicy Pakistani/Indian stew made of mutton and yogurt and flavored with the spices that go into a curry. |
| Kosher | food that conforms to Jewish dietary laws, which were laid down by Moses, according to Biblical accounts of Hebrew history. |
| Kulich | a traditional Russian Easter cake. It is made of sweet bread dough and candied fruit, baked tall and round like the headgear of a Russian Orthodox priest. |
| Kummel | a sweet liqueur prepared with caraway seed and cumin, made in regions bordering the eastern coast of the Baltic sea. Lactic Acid |
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