This page gathers the 603 dictionary entries belonging to the domain “Cooking”, as labelled by Wiktionary. Each word leads to its full entry: definitions, etymology, pronunciation, examples. Page 5 of 6: from “poupeton” to “smoking compartment”.
- poupeton noun A pulpatoon.
- powder-forte noun A medieval spice mixture similar to powder-douce, but incorporating more pungent flavours such as pepper.
- prep cook noun A kitchen staff member responsible for preparing ingredients and components before the main service begins.
- pressure cooker noun A sealed cooking vessel that allows cooking in greater than atmospheric pressure and at a temperature above the boiling point of water.
- pretzel noun A toasted bread or cracker usually in the shape of a loose knot.
- prime cut noun A top-quality serving of meat.
- proof verb To allow (yeast-containing dough) to rise, especially after it has been shaped
- proofroom noun A room where dough is proofed (allowed to rise).
- prove noun The process of dough proofing.
- pull verb To repeatedly stretch taffy in order to achieve the desired stretchy texture.
- pulse verb To operate a food processor on (some ingredient) in short bursts, to break it up without liquidizing it.
- quarter-pounder noun A beef hamburger whose patty weighed approximately a quarter of a pound before cooking.
- queen cake noun A soft, muffin-sized, often heart-shaped cake, particularly popular in the 18th century, containing currants and flavoured with mace and…
- quenelle noun A light dumpling made of lightly spiced minced meat or fish bound with egg and poached.
- raft noun A mass of congealed solids that forms on a consommé because of the protein in the egg white.
- ragi noun A type of yeast traditionally used in winemaking, baking, and brewing, now identified as Saccharomyces cerevisiae.
- raised adj Leavened, especially with yeast.
- ramekin noun A small glass or earthenware dish, often white and circular, in which food is baked and served.
- rangoon noun A deep-fried dumpling in American Asian cuisine, stuffed with a specified ingredient (typically crab).
- rare adj Particularly of meat, especially beefsteak: cooked very lightly, so the meat is still red.
- raw adj (of food) Not cooked.
- red bean paste noun A sweet, dark red paste made from cooked and mashed azuki beans (red beans) and sugar, widely used in East Asian cuisine.
- red bean soup noun A traditional East Asian dessert or sweet soup primarily made from red adzuki beans boiled with water and sugar.
- red rice noun A dish of rice made with tomatoes; a kind of soul food from South Carolina.
- red-cook verb To braise (food) with a Chinese slow cooking technique that imparts a reddish-brown colour to the food.
- red-eye gravy noun A thin sauce found in Southern US cuisine, made from the drippings of pan-fried country ham mixed with black coffee.
- reduce verb To decrease the liquid content of (a food) by boiling much of its water off.
- reduced adj Of a sauce etc.: made more concentrated.
- reduction noun The process of rapidly boiling a sauce to concentrate it.
- refry verb In Mexican cookery, to fry beans after boiling and mashing them.
- remove noun A dish served to replace an earlier one during a meal; a part of a new course.
- render verb To have fat melt off meat from cooking.
- retarder noun A refrigerator used to slow down proofing of yeast when making dough.
- reticulum noun The tripe made from the second compartment of the stomach of a cow (or other ruminant).
- retort pouch noun A kind of food packaging resistant to heat sterilization in a retort, often made from a laminate of flexible plastic and metal foils.
- reverse-sear verb To cook (a steak etc.) at low heat until the centre reaches the desired temperature, then cook the outside at high temperature to sear it.
- ribbon noun In ice cream and similar confections, an ingredient (often chocolate, butterscotch, caramel, or fudge) added in a long narrow strip.
- ricer noun A utensil used to extrude soft foods (especially, cooked potato) through holes about the diameter of a grain of rice.
- rissole verb To turn (meat) into a rissole or rissoles.
- roaster noun A kitchen utensil used for roasting.
- rocher noun A quenelle (in the sense of food moulded into an elliptical shape) made using one spoon rather than two.
- rojak noun A traditional Malaysian and Indonesian salad of mixed raw fruits and vegetables served with a sauce.
- roll noun A food preparation comprising one or more ingredients wrapped in, e.g., flatbread, lettuce leaf, etc.
- rolling boil noun The boiling of a liquid rapidly with plenty of bubbling, which (unlike simmering) roils the liquid and thus may break up or alter the shape…
- rollup noun A food preparation made by wrapping ingredients in another food, e.g. meat and vegetables wrapped in flatbread.
- rondeau noun Synonym of rondeau pan; a shallow pot or pan that can be used for braising.
- rosette noun A thin, cookie-like, deep-fried Scandinavian pastry, made using an iron, which resembles a rose blossom.
- rouelle noun steak (especially of veal, cut across the leg)
- rouille noun A type of sauce from Provence, France, often served with fish dishes, consisting of egg yolk and olive oil with breadcrumbs, chili peppers…
- roulade noun A slice of meat that is rolled up, stuffed, and cooked.
- saba noun A sweet grape syrup made from grape must
- sachet noun A cheesecloth bag of herbs or spices added during cooking and then removed before serving.
- salad shooter noun An electric kitchen appliance that is used to slice and shred vegetables in order to shoot or drop out the pieces into a salad bowl.
- salamander noun A metal utensil with a flat head which is heated and put over a dish to brown the top.
- salt-rising bread noun A dense white bread that is traditional in the Appalachian Mountains, leavened by naturally occurring Clostridium perfringens and other…
- saltwater taffy noun A kind of soft taffy characteristic of the eastern United States, made with butter, glycerin, corn syrup, salt and water but not seawater.
- sambar noun A food preparation common in southern India and Sri Lanka, made of vegetables and lentils (usually pigeon peas, also called toor dal) in a…
- sample noun A small quantity of food for tasting, typically given away for free.
- sauced adj Covered with sauce.
- saucepan noun A deep cooking vessel with a long protruding handle and sometimes a lid; used for boiling, stewing and making sauces.
- sauerkraut soup noun soup made with sauerkraut as its main ingredient, popular in Slovakia particularly to welcome the New Year
- sausage bread noun An American food made of sausage and other ingredients rolled or enclosed in dough and cooked in an oven.
- sautoir noun Alternative form of sautoire (“skillet, saute pan”).
- scald verb To heat almost to boiling.
- scallop noun A fillet of meat, escalope.
- scalloped oyster noun An opened oyster baked in a deep dish with alternate layers of bread or cracker crumbs, seasoned with pepper, nutmeg, and butter.
- scallopini noun Alternative spelling of scaloppini.
- scant adj Slightly diminished; just short of the amount described.
- schmaltz noun Rendered chicken or goose fat.
- scripture cake noun A cake whose recipe references lines from the King James Bible as ingredients in encoded form, where the ingredient is a noun found in that…
- scroll noun A kind of sweet roll baked in a somewhat spiral shape.
- sea-salted adj salted with sea salt
- seal verb To fry (meat) at a high temperature to retain the juices.
- seasoning noun Something used to add taste or flavour to food, such as salt and pepper or other condiment, herb or spice.
- seize verb Of chocolate: to change suddenly from a fluid to an undesirably hard and gritty texture.
- self-raising flour noun A type of flour that contains an agent, such as baking powder, which makes baked goods expand and rise when cooked.
- semi-homemade adj Based on commercially available convenience food, which is then customized at home with some more ingredients, often ones that are less…
- semolina noun Ellipsis of semolina pudding.
- Senate bean soup noun A soup made with navy beans, ham hocks, and onion, and served in the dining room of the United States Senate daily.
- shallow noun A shallow hotel pan.
- shape noun A mould for making blancmange, jelly, etc., or a piece of such food formed moulded into a particular shape.
- shark fin soup noun A soup made from shark fins, common especially in Chinese culture, where it is served on special occasions and as a symbol of wealth and…
- shish adj On a skewer.
- shock verb To cook something very briefly in a hot liquid, then immediately submerge it in ice water to stop the cooking process.
- shoestring noun A long, narrow cut of a food; a julienne.
- short adj Of pastries or (metallurgy) of materials, brittle, crumbly.
- short order adj Of food, prepared and served quickly.
- shorten verb To make crumbly.
- shortening noun Fat that is solid at room temperature, especially hydrogenated vegetable oil (known as vegetable shortening), used to make shortcrust…
- shred verb To cut (fruit peel, a vegetable, etc.) into thin strips that curl.
- side verb To provide with, as a side or accompaniment.
- silk verb To remove the silk from (corn).
- slate pencil noun A hard, grey coloured, aniseed flavoured, sugar-based confectionery in the shape of a rod or stick.
- slather noun A thick sauce or spread that is to be slathered (spread thickly) onto food.
- slicer noun A machine that cuts meats, also named a deli slicer.
- slip verb To remove the skin of a soft fruit, such as a tomato or peach, by blanching briefly in boiling water, then transferring to cold water so…
- slop bowl noun A subset of fast casual food served in bowls and marketed as being healthier alternatives.
- slurry noun A thickener.
- smear noun A presentation of a sauce, purée or other food item, which is placed in a dollop and spread across the plate.
- smoking compartment noun An enclosure used for smoking fish.