9781422275337

Key Terms Charbroiling: Grilling (food, especially meat) on a rack over charcoal. Acai: A South American tree that produces small berries used in many types of cuisine. Afrikaners: A South African ethnic group descended from Dutch settlers. Braising: A cooking method that fries food lightly and then stews it slowly. Chili: A small hot-tasting pepper used chopped in sauces and spices. Deseeded: Fruits or vegetables from which the seeds have been removed. Halal: Religiously acceptable according to Muslim law. Hummus: A spread made out of mashed chickpeas and other spices. Farro: A food made from various types of wheats and prepared by cooking in water. Fiber: A carbohydrate that cannot be digested. Foodie: An individual who loves eating and trying new foods. Imprint: Impress or stamp (a mark or outline) on a surface (such as the mind). Indigenous: Originating or occurring naturally in a particular place, or being native to that place. Jasmine rice: A long-grain rice grown primarily in Thailand. Kebab: Cooked meat dishes that originated in the Middle East. Kosher: Food satisfying the requirements of Jewish law. Mole sauces: Traditional sauces originally used in Mexico. Pilaf: A Middle Eastern or Indian dish of rice prepared in meat stock. Pita: A flat, unleavened Middle Eastern bread that is often filled with various foods. Pomegranate: An orange-sized fruit with a red skin and a sweet taste. Quinoa: An ancient grain that originated in South America. Sassafras: A North American tree with leaf extracts that can be used in culinary dishes. Street food: Food prepared by vendors in an outdoor public location for quick consumption. Tempura: A Japanese meal made of fish (or vegetables) fried in batter. Turşu : A Middle Eastern word that means “sour.” Wok: A large pan in which stir-fry is prepared in many Asian cultures.

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Culinary Arts