Glossary

Italian rating for extra fine grated flour

All-purpose flour, also known as refined flour or simply flour, is made from wheat grains after removing the brown covering. It is then milled, refined and bleached. Amount of Protein in all-Purpose (AP) Flour: 10 – 12% and it is used as the name indicates for all purposed, cakes biscuits, pizza, bread, cookies etc.

the allspice we use is the fruit of a plant called P. Diolica. it got its name from the flavor this berry is adding; combination of many spices like nutmeg, cinnamon, cloves, ginger.

almond meal, usually made from ground blanched almonds

also known as s "butcher's steak" because butchers use to keep this cut. it's derived from the diaphragm and full with flavor. one of the best inexpensive cuts there is however keep in mind that it is a chewy cut and not a tender one.

Apricot preserves also known as apricot jam is made very simple: sugar, water, lemon juice, and halved apricots that get pitted. method is to boil ingredients for at least 30 minutes until combined and then pour into a sterilized jar.

also known as sea salt or bay salt, it is produced from evaporation of seawater. the taste of Atlantic salt is more refined and the texture is is a great added value texture to the dish.

Originally from Central america, today Mexico is considered to be the origin of this great fruit. it has a high percentage of healthy fats and rich with Vitamins.

Baby spinach is regular spinach that is harvested earlier, the outcome of this makes the leaves small and more tender. The nutritional information is the same for mature and baby spinach.

cut of meat which is made out of pork. it is usually from the back or the belly of the pig . bacon is eaten in a variety of ways, cooked, grilled, smoked, baked and because of its high fat content it will become crispy in direct heat.

a mixture of a carbonate or bicarbonate and used to increase the mass of the dough. it does so by releasing carbon dioxide gas into a batter through an acid-base reaction, causing bubbles in the wet mixture to expand and thus leavening the dough.

also known as Sodium bicarbonate or sodium hydrogen carbonate, It is a salt composed of sodium ions and bicarbonate ions. it is a base like powder that causes a reaction when combined with an acid like sugar, milk, vinegar etc. this mix creates carbon dioxide which helps the dough rise.

this herb is possibly native to India and very popular in almost every cuisine, it has a few variations like the sweet basil (Italy) , lemon Basil and holy Basil (Asia).

Aromatic leaves of several plants used in cooking. they are not eatable however their flavor and aroma adds up to every dish.

meat from cattle, there are many uses for beef when most common is beef from cows. there are different cuts we use in cooking: short ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib eye steak, hanger steak,etc.) . it can be ground or minced for sausages or used as is (spaghetti bolognese for example). we also use inner parts such as: oxtail, liver, tongue, tripe, kidneys heart, brain and anything you can think of.

also known as beef stock, made out of beef bones and root vegetables slow cooked. beef broth is a big flavor enhancer in many dishes.

Beef stock is a liquid with beef parts and marrow bones with the addition of root vegetables. it is cooked for a few hours in order for the flavors to combine and used as a flavor enhancer in many dishes.

Beluga lentils are smaller than the average lentil, have a perfect round shape and named for the Russian caviar they resemble. they hold their shape very good in cooking and perfect for any dish or salad

Used as a spice for seasoning dishes, originally from south India and cultivated in tropical regions.

prepared from dough, flour and water and usually added yeast to help raise the dough and insert air into it

can be store bought or homemade. making them is easy, cut bread into bite size pieces, sprinkle some olive oil and salt over bread (fresh or stale), put in an oven in a low temperature for about 30 minutes until the bread crumbs are crisp and golden.

slices of bread

most common variety of lentils and probably the kind you would see in every supermarket. they can vary in size and color depends on their origin. their taste is earthy and nutty and are cooked for about 25 minutes.

a kind of sugar with a distinct brown color generated from the presence of molasses. it can be refined or unrefined (crystals).

definition of Butter is a solid dairy product (usually produced from Cow, goat or sheep) made by churning fresh or fermented cream or milk.

buttermilk usually refers to a range of fermented milk drinks. originally the butter milk was the residual liquid which remains after butter is churned. The liquid was left to ferment overnight, which converted the milk sugars into lactic acid. The lactic acid is what makes buttermilk so desirable for baking.

leafy green or purple biennial plant. it has many benefits like cholesterol-lowering . the range of cabbage is between 0.5 -4 kilograms.

cocoa powder is the remainings of the cocoa bean after the coca powder was extracted. it is then processed into a fine powder.

Crushed tomatoes are coked for hours to extract all the flavor out , they're ideal for sauce, soup and stew recipes.

we usually refer to the edible flower buds (capers), used as a seasoning, and the fruit (caper berries), both of which are usually consumed pickled. We are making them in various techniques, they are dried in the sun, pickled in vinegar, brine, wine or salt. The curing brings out their tangy lemony flavor, much the same as green olives or pickles.

Root vegetable, usually orange in color, available 365 days a year however best season to consume them is in the summer-fall, on these seasons the flavour is the best.

its the seed of the cashew apple

a paste made out of 1:1 equal portions of water and natural cashew nuts

it is an annual plant, usually only the cauliflower head is consumed. Nutrition values of cauliflower are very good, it is reach in dietary fibers, Proteins, Vitamins B,C and K. it can be cooked in various techniques.

A rib of celery is a single piece pulled out of the larger head or bunch of celery.

Chicken stock is often refereed to a combination of chicken pieces such as throats and wings, root vegetables and herbs. chicken stock is a wonderful flavour enhancer and it gives many dishes depth of tastes.

Chicken thigh are the legs of the chicken, they are reach in flavour and very versatile in regards to cooking options. they can be slow cooked, fried, oven roasted and give flavour to a chicken stock, just take your pick, and very important, this is a cheap part of the chicken.

It is a chili used primarily in Mexican cuisines, and they are basically jalapenos smoked and dried, use with caution they are very hot.

Prepared from the cocoa beans, used for various sweets and deserts

delicate green leaves that are the also known as coriander

Cinnamon is a spice obtained from the inner bark of several trees, it is added to savory and sweet foods and it is very good for many cakes and cookies. the taste of cinnamon is very dominant so there is no need to use in big portions.

Aromatic spice which is very popular in worldwide cusines

ground and dried coconut flour which is used mainly for baking

Coconut milk is generated by grating the coconut flesh and soaking it in water

fat saturated oil extracted from the kernel of meat of the coconut.

confectioner’s sugar is powdered sugar, its a regular sugar that was grind to dust. common usages are for cakes and icings.

Cooking oil is typically a liquid at room temperature, used in the kitchen for all purposes, cooking, frying, baking and can be produced from plants, animal or synthetic.

Also known as cilantro, its is added to many dishes and has a strong taste, all parts of this plant are eatable. it has many nutritional benefits such as cholesterol lowering and blood pressure levels reducer.

crushed coriander seeds, they have a mild lemony taste and very popular in southeast asian cuisines

Also known as cornstarch, it is made from corn grains and use to thicken sauces or soups. it is also common in baking when trying to bake without gluten flours.

Fresh cheese made from cow milk and cream. according to the U.S. Food and Drug Administration it should contain 33% milk fat with a moist not more than 55%. it has many purposes, you can just spread it on a bread or use as a dip or even use it in dense cheese cakes or any other cake that ask for a high % of fat .

its a bacteria fermented sour cream with high fat content, usually 30%-45%. creme fraiche has a thick and rich texture and its taste is very refined.

seeds of the cumin plant, its is used in many cuisines around the world and it's very popular in the Indian kitchen

it's a very good thickener made mainly from cornstarch and seasoning like vanilla.

Dark chocolate often has a higher content of cocoa butter and other cocoa ingredients and less milk than other forms of chocolate. 70% or higher percentage of cocoa in the chocolate is what we consider a dark quality chocolate

Dashi (出汁, だし) is a class of cooking stock which often used in Japanese cuisine. the dashi stock is made out of heating katsuobushi and kombu, it is the base of many japanese dishes such as Miso soup , Oyakodon, sushi vinegar mix and many other stir fried dishes.

it is a rich Date syrup which is mostly common in the middle est and north Africa. it is often called silan and its uses are to enrich breads and cakes or just as a topping of dishes or in marinade adding sweet flavour.

it is a traditional mustard from France, named after the town of Dijon in Burgundy.

Annual herb from the celery family. it is common in European cuisine and used in most of the canned pickles.

cream produced by mixing pastry cream and whipped cream. it is a rich and stable cream that can fill and decorate many pastries and cakes.

Double cream also known as full-fat crème fraîche are often used to enrich and thicken sauces, it is used to prevent any problem with it separating or “splitting” like low fat milk would behave.

Under 4 grams per liter is considered as a “dry wine”. dry white wine adds acidity to dishes and sauces, without it the flvour will be flat. its great with any cream based sauces for pasta, ads a wonderful tangy taste to Risotto and give beef stew a great grape aroma.

it can be instant yeast or active dry yeast, there is not much difference, the instant yeast are best added to water first and the active dry yeast can be added directly to the dough. both are equally good .

the meaning in recipes are for chicken eggs, they can be added to savory foods or for baking purposes. eggs are nutritious and contain many vitamins however also rich in cholesterol and the vast recommendation is not to consume too many of them per week.

the clear liquid within the egg. this part has almost no fat in it (in opposed to the egg yolk ) and 50% of the egg's protein. egg whites are used in many dishes like merengue, mouse etc.

the yellow past of the egg

used in the cuisines of many countries, it has a bitter taste if eaten raw but when cooked or in the over it develops a complex deep flavor.

A French cut of meat usually used for grilled steaks. it corresponds to the US cut of Ribeye.

originally from Greece, it is a produced mainly from sheep milk. it is a soft brined cheese that usually comes in a block shape. it has up to 56% moisture and can be found in a soft or firm varieties. the firm is considered as higher quality and often has a much more salty sharp flavour.

extract from the fermentation of fish with sea salt. it is a key ingredient all over south east Asia. it is very salty and has a strong fish flavor making it a great spice in many of the south east Asian dishes.

Shiny nutty brown seeds which is a great source for Fibers and Omega 3. they can be added to any bread, Granola, cookies, salads and give a nice texture and nutty taste.

in this case its all purpose white Wheat flour, it is produced from grinding the wheat into powder.

in Italy unlike US or UK the flour is graded between "00"-"04", while "00" is the most fine flour and grinded small, the "04" is closer to the semolina flour. "00" flour is closer in Gluten and protein amounts to pastry flour or bread flour.

Frenching a rack of lamb is removing all fat, meat and membrane that connect the center of the rib to the bone. the result is a clean and elegant Rib presentation.

sometimes referred as cake yeast or compressed yeast, is a block of fresh yeast cells that contains about 70% moisture and is commonly used by baking. they have a shorter shelf live than dry yeast

a blend of spices originated in india, usually contain: black pepper, cloves, cinnamon, nutmeg, cardamon, bay leaf, cumin

It is from the Garlic family and very common all over the world as a flavour enhancer. it is popular in cooking because of its great taste that it gives all dishes added. you shouldn’t use Garlic in big amounts because of its strong overpowering taste.

aromatic root that is used as a spice in many kitchens. widely popular on Asian cuisine

rolled oats that are manufactured in a gluten free environment

Dutch yellow color cheese made from cow's milk and produced the traditional dutch manner.

Granulated sugar is the every-day regular white table sugar.

finely grated with a box grater or a food processor

freshly finely grated Parmesan cheese, the fresh cheese is always better then the dry Parmesan.

Zucchinis finely grated, it can be grated by hand or with a food processor.

Fresh Green Peas come in a shell and each contain a few pea seeds. today there are very good frozen green pea products that are recommended in order to save the time of peeling

strained milk, usually cow milk which can be made low in fat or with high fat content, it is a bit more tangy then regular yogurt.

ground beef or minced beef is any kind of meat that had been freshly chopped either by hand or by a meat grinder

ground blanched almonds are also referred as almond flour. it is use to enrich many pastries and doughs.

cumin seed that had been grinded and is now producing a much more aroma and used as a spice in many cuisines.

dry ginger root that had been grinded into a powder

Whole nutmeg is small, about the size of a plum pit seed. it is a very special spice in south east Asia. best way to use it is by grinding it fresh, dont use the pre ground spice, it loses its flavour very fast.

made from dried out red peppers sometimes with the addition of a spicy pepper like chili or cayenne pepper

combination of dark and light torkey minced along with the skin and fat.

it is also known as heavy whipping cream, basically it is whipping cream with a milk fat content of between 36 and 40 percent.

the bi-product produced by the bees when extracting the nectar of the flowers

dry yeast that can be mixed with the flour directly and don't need to be soaked in water prior to the mix

also known as “fast-rising” or “fast-acting” dry yeast, can shorten the rising time in traditional baking by as much as 50%. Instant Yeast is not recommended for use in refrigerated doughs

short grain rice that is rich with gluten so when cooked it is a bit sticky and can be eaten with chop sticks.

A variety of salt that has a much larger grain size. the name Kosher salt can be deceiving, it comes from the Jewish guidelines of salting the meat in order to Kosher the it however kosher salt is not necessarily kosher for Jewish.

a close relative to the onion and garlic. it has a mild onion taste and used in a variety of dishes. the edible part of the leek is the stem (stalk).

Yellow fruit that is used in culinary for its for its citric acids taste. it is used in a variety of cooking and baking recipes and adds a lot of refreshing flavour to the dish.

Squeezed fresh lemons

grated lemon, it's a refreshing flavor enhancer used in cakes and savory dishes

Maple syrup is produced from the sugary circulating fluid (sap) of maple trees. It is a 100% natural sweetener and the main area for the maple trees are north america and Canada.

its is refered to the long bones which consist of fat and bones. they are the base of beef stalk and add flavour to stew dishes.

butter in a fluid phase, it can be heated over the microwave or in a small sauce pan over the stove.

liquid produced by the mammary glands of mammals, in most cases in recipes the it refers to cow milk

chocolate that has a milk product incorporated inside. it can be milk powder, milk liquids, concentrated milk and the minimum amount of cocoa is 25%.

annual aromatic herb which adds a fresh feeling and taste to many dishes.

Mirin is a type of rice wine with a lower alcohol content and higher sugar content. it is one of the key ingredients in the Japanese Cuisine

Traditional Italian cheese made from Buffalo milk however can be made from cow milk as well. it is a semi soft cheese with a white pale color which is eaten fresh, from 1 day to 6 days after its been prepared. it is used in many dishes sch as pasta , pizza, casseroles etc.

type of fungus, typically produced above ground on soil. mushrooms are used in cooking in every cuisine and add great flavour and texture to all dishes.

often called black cumin, it is an annual flowering plant in the family Ranunculaceae, native to south and southwest Asia. it is widely used in the middle east and Asia and its taste is a little bitter.

Nutmeg is the seed used as a spice in many dishes (usually grated), it adds a a great aromatic flavour.

oil produced from olives by pressing them down strongly. it is used for frying, as a dressing, in baking and considered more healthy than regular oil.

kind of vegetable which is commonly used in many dishes around the world. usually added in a cooked version but can be eaten raw as well.

perfumed water generated by mixing orange blossoms essential oils and water.

Grated Orange

ground spice made from made of bell pepper or sweet pepper. it can vary and be mild or hot, usually Paprika is associated with Hungarian cuisine.

Parmesan cheese is a name for few kinds of Italian extra-hard cheeses made of cow's milk. in most cases, Parmesan cheese is either Parmigiano-Reggiano or Grana Padano cheese.

its part of the species of Petroselinum in the family Apiaceae. used in many dishes to enhance flavour or as a garnish, it is common in middle eastern cuisine as well as in European cuisine.

it is a member of the carrot family that includes celery, fennel . Parsley root is usually white, shaped like a carrot, but slender like a parsnip. The flavor is described as a taste between celery and carrot. Parsley root is a bit more delicate, sweeter and more herbal and deep taste than a parsnip

it is a flowering vine in the family Piperaceae, grown for its fruit, which is usually dried and used as a spice and seasoning.

Picanha is a cut of beef called rump cover or rump cup. it is mostly used in Brazil as roasted on the grill with the fat cover on the steak which gives it the moisture and deep flavor.

also known as preserved lemon, it is sometimes halved and left in a jar to ferment in room temperature.

Natural dates without the pit

Starter dough, also known as Biga. its a pre fermented dough that assist in the main batter to raise and add deep flavor

The name porcini means "piglets" in Italian. Porcini also known as the king bolete, cèpe (in French). they have a strong nutty flavor and very popular in the Italian cuisine.

originally from south america, from the area of Peru. there are many kinds of potatoes and they are used inslow cook dishes, fried, roasted and any kind of dish you can think of.

the edible seed of the pumpkin. can be served as a snack roasted or added to any dough as a great addition.

grain Quaker Oats

Also referred to as Instant Oats are the most processed of the three oat varieties. They are pre-cooked, dried, and then rolled and pressed slightly thinner than rolled oats. They cook more quickly than steel-cut or rolled oats, but retain less of their texture, and often cook up mushy

It is grown as a grain crop primarily for its edible seeds. originally from south america and can be used in a wide range of dishes.

also known as sweet peppers, can vary in color and high with nutritious values

crushed chili peppers, it is first dried and crushed into a fine powder. chili powder might contain more than one specie of peppers.

a purple color onion with a more mild and sweet taste

all year long vegetable, a member of the Capsicum genus group

it is made from dark-colored grape varieties therefore the color is very distinct.

a soft Italian cheese which literally means "recooked". is is made from a cow, sheep or goat milk and have a sweet smooth taste.

bananas that are on the verge of being spoiled with a brownish yellow color.

short grain starchy rice. common grain is Arborio, although Italians mostly use Carnaroli and Vialone Nano .

usually its a sheep milk blue cheese originally from the south of France

perfumed water, its generated by infusing regular water with steeping rose petals

Rosemary is usually a woody, perennial herb with fragrant, evergreen with needle shape leaves

lean cut low in fat taken from the lower back of the cow

Rye grains grained into flour

all year long herb from the mint family, used in many cuisines around the world as a great spice

Japanese rice wine created from fermenting rice polished to remove the bran.

mineral composed primarily of sodium chloride

also known as Green Onion or Spring Onion. they can be cooked, added to salads or dressings or even used as a garnish.

Semolina flour is produced from the coarse, purified wheat middlings (usually durum wheat). used in a veriety of dishes, sweet and savory like pasta, puddings, and couscous.The term semolina can also represent other varieties of wheat, and from other grains, such as rice and maize.

flowering plant originally from Africa. sesame seeds has a great nutty flavor and is common in many dishes around the world, most famous of the is the tahini which is made 100% out of sesame and sesame oil which is a key ingredient in the Chinese cuisine

short ribs are usually referred to a method of cutting ribs from the cuck area with the bones and fat.

Made from boiled soy beans which have been fermented. it is a condiment in many dishes from south east Asia and used in many recipes.

A long, thin, cylindrical, pasta which is made from Durum wheat semolina and is a very common pasta shape in Italy and all over the world.

Spelt is a cereal grain in the wheat family. spelt flour is a great substance to wheat flour and contain protein, dietary fiber, vitamin B. this flour contain Gluten so its not an option for people with celiac disease.

edible flowering plant and native to central Asia. Spinach is rich with Iron and calcium .

used in a 2 step pre ferment bread. it is a soaked flour water and yeast left to fermentation in order to enrich the bread

a pre ferment flour yeast (optional) and water, forming a dough that is rich with enzymes . the starter dough enrich the bread flavor and reduces the amount of yeast needed in the main dough.

in most recipes the meaning in Sugar is a regular white sugar

the fruit of the sunflower, it is great in baking or just roasted and served as an appetizer or with salad.

starchy sweet root with high nutritious benefits. high amount of dietary fibers, Vitamin A, Vitamin C, Iron and Vitamin B-6.

also known as Tapioca starch is a grain-free flour made from cassava root. It is a starchy, slightly sweet flour perfect for gluten free baking. It's also used for thickening soups and sauces.

kind of delicate herb from the mint family and used as a great seasoning for many dishes and sauces.

cooked tomatoes for hours until they lose all their moist, ends up with a thick concentrated in taste paste.

cooked tomatoes into a thick sauce which can is used in many dishes

edible red fruit high with lycopene and anti oxidant content.

crushed turmeric, used as a popular spice in the mediterranean and indian cuisines

flavoring beans used to enrich taste of many paste and sauces, used mainly in pastries, cakes and any form of baking.

solution containing the flavor in which Vanilla is the primary ingredient.

regular white sugar that is stored with a vanilla bean. the sugar absorbs the vanilla flavor and used as an added taste to dough or to fillings.

a variety of vegetables in a pot with water that form a flavored liquid used to enrich food.

consist about 5–20% acetic acid and water and can be produced from various products.

high gluten flour rich in protein, with 12.5-14% (in opposed to regular all purpose flour with 10-12% Protein)

a Wine with a dinstinct yellow or pale white color ,It is manufactured by the alcoholic fermentation of the non-colored pulp of grapes which can have a white or black or purple skin

natural milk in which no component was removed (such as fat).

also known as wholemeal flour is produced by mashing the wheat grain with its shell. it has higher nutritional values than white wheat flour especially in Vitamins, minerals and protein.

its a fermented liquid condiment which include: Barley Malt Vinegar Spirit Vinegar Molasses Sugar Salt Anchovies Tamarind Extract Onions Garlic Spice

a very popular condiment in the middle eastern cuisine, made with ground dried thyme, oregano, marjoram mixed with toasted sesame seeds, and salt

also known as courgette is actually a summer squas