Gastronomy Terminology (T)

Table d’hote :

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

Taleggio :

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

Tandoor :

Bu fırın eti yada açık ekmeği birkaç saniyede pişirebilir: A method of cook ...

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 to slight ...

Terrine :

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

Tian :

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

Timbale :

A highsided, drumshaped mold that can taper toward the bottom. The food bak ...

to bake :

To cook in the oven. While roasting is often used as a synonym for baking, ...

to beat :

To blend a mixture of food quickly with the goal of making it smooth and ad ...

to blanch :

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

to boil :

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

to braise :

To cook meat by browning it in fat, then simmering it in a covered pan with ...

to broil :

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

to chill :

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

to chop :

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

to cube :

The cubic measurement (volume) of a quantity of product, calculated by mult ...

to cut :

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

to dissolve :

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

to drain :

To remove liquid from, pour off, sometimes with the use of a strainer or co ...

to dust :

To lightly sprinkle a baked product or surface with powdered sugar, flour, ...

to flour :

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

to fry :

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

to garnish :

To present dishes with visual and flavor enhancement using additional edibl ...

to glaze :

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

to grate :

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

to grill :

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

to grind :

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

to lard :

To introduce fat to lean meat by threading slivers of bacon or salt pork th ...

to mash :

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

to mince :

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

to pare :

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

to peel :

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

to poach :

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

to puree :

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

to reduce :

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

to reheat :

Heat (something, especially cooked food) again.

to roast :

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

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 in the juic ...

to sift :

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

to skewer :

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

to skin :

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

to spice :

The seeds and skin of plants ( berries, bark, fruits, unopened flowers) use ...

to spread :

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

to sprinkle :

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

to strain :

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

to taste :

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

to thicken :

The process of making a liquid substance dense by adding a thickening agent ...

to toast :

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

to toss :

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

to whip :

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

Tongue :

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

Tortilla :

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

Tripe :

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

Troncon :

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

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 salmon and wh ...

Truffle :

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

Trussing :

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

Turkey :

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