Gastronomy Terminology (T)

Table d’hote :

[French] meal of a definite number of courses, selected by the re ...

Taleggio :

A square creamy cheese from the Lombardy region of Italy, with a ...

Tandoor :

Bu fırın eti yada açık ekmeği birkaç saniyede pişirebilir: A meth ...

Tapas :

In Spain, an assortment of hors d’oeuvres or cocktail snacks.

TDZ :

5 – 63 C derece: Temperature Danger Zone.

Temper :

Technically, to moderate. In cooking, tempering most often refers ...

Terrine :

A deep covered baking dish, a terrine is often made of earthenwar ...

Tian :

A dish of sliced vegetables cooked in olive oil and then layered ...

Timbale :

A highsided, drumshaped mold that can taper toward the bottom. Th ...

to bake :

To cook in the oven. While roasting is often used as a synonym fo ...

to beat :

To blend a mixture of food quickly with the goal of making it smo ...

to blanch :

To scald or parboil (meat or vegetables) so as to whiten, remove ...

to boil :

To heat water until bubbling vigorously and also to cook food in ...

to braise :

To cook meat by browning it in fat, then simmering it in a covere ...

to broil :

To cook close to a direct heat source, such as a gas flame or an ...

to chill :

Make mixture or cooking bowl cold by placing in refrigerator or i ...

to chop :

To divide into small pieces with a knife or other sharp tool. to ...

to cube :

The cubic measurement (volume) of a quantity of product, calculat ...

to cut :

Make an opening, incision, or wound in (something) with a sharp-e ...

to dissolve :

Stirring a dry substance into a liquid until solids are no longer ...

to drain :

To remove liquid from, pour off, sometimes with the use of a stra ...

to dust :

To lightly sprinkle a baked product or surface with powdered suga ...

to flour :

1. (used as a verb) To lightly sprinkle or coat with flour. 2. A ...

to fry :

Cooking food in hot fat-sauteing, stir-frying, pan-frying, and de ...

to garnish :

To present dishes with visual and flavor enhancement using additi ...

to glaze :

To brush a food with sauce, icing, or other topping to create a s ...

to grate :

To break up a piece of food into smaller pieces by abrading it ag ...

to grill :

To cook above a heat source, such as traditional wood coals or ch ...

to grind :

To reduce to particles by cutting or crushing. to knead/ Yoğurmak ...

to lard :

To introduce fat to lean meat by threading slivers of bacon or sa ...

to mash :

To crush, beat or squeeze food into a soft state by using a fork ...

to mince :

To cut into very fine pieces using a knife, food grinder, blender ...

to pare :

To cut off the outside covering. Pare is applied to potatoes, app ...

to peel :

To strip of the outer covering. Peel is applied to oranges, grape ...

to poach :

To cook in a hot liquid, using precautions to retain shape. The t ...

to puree :

A thick soup made from a pureed vegetable base. To finely blend a ...

to reduce :

To boil a liquid until a portion of it has evaporated. Reducing i ...

to reheat :

Heat (something, especially cooked food) again.

to roast :

To cook in an uncovered pan in the oven to produce a well:browned ...

to roll :

To coat lightly with a powdery substance; to dredge.

to sear :

To prepare meat by browning it rapidly with fierce heat to seal i ...

to sift :

To shake through a fine sieve, often to combine dry ingredients l ...

to skewer :

A thin, pointed metal or wooden rod onto which chunks of food are ...

to skin :

To remove the skin of a food, such as poultry or fish, before or ...

to spice :

The seeds and skin of plants ( berries, bark, fruits, unopened fl ...

to spread :

a)  Distributing a product/ingredient in a thin layer over the su ...

to sprinkle :

Scattering particles of sugar or toppings over a surface, like fr ...

to strain :

To pass a liquid or moist mixture through a colander, sieve or ch ...

to taste :

Common reference to adding salt and pepper to a recipe according ...

to thicken :

The process of making a liquid substance dense by adding a thicke ...

to toast :

Most commonly, to brown using a dry heat source such as an oven o ...

to toss :

To combine ingredients by gently turning over until until blended ...

to whip :

To beat rapidly to incorporate air and increase volume. Generally ...

Tongue :

The tongue of an animal, as an ox, beef, or sheep, used for food, ...

Tortilla :

[Latin American] a very thin Mexican bread made of corn or wheat ...

Tripe :

The stomach lining of beef, pork, or sheep. Beef tripe is the mos ...

Troncon :

A French term meaning a cut of flat fish taken across the bone, s ...

Trotter :

The foot of an animal, especially of a sheep or pig, used as food ...

Trout :

A delicately flavored fish that belongs to the same family as sal ...

Truffle :

This is a tuber of unusual flavor and aroma. It is savored in Ita ...

Trussing :

To tie or skewer meat into a neat shape before cooking.

Turkey :

An American game bird from the pheasant family that has been dome ...