Glossary extracted starting with manual seeds, with BOW for the domain fod and language EN

sweepstakes/contest	A promotional contest for consumers, which features a chance to win prizes.
stoneground flour or meal	Grain ground into flour between stones
pipeline	The stock flow s from producers to consumers necessary in all inventory locations throughout the channel to keep product on the retail shelf available for customers to purchase.
marketing	The strategy or creating of an image, designed to attract customers to buy specific products or services or shop in particular stores.
crouton	Bread that is cut into smaller pieces and toasted or fried until crisp
chiles en polvo	[Spanish] powdered chiles.
kotel	See Western Wall.
item	Products carried in-stock by a retailer or wholesaler.
marzipan	A mixture of almond paste, sugar and egg whites (of ground almonds, sugar, and egg whites) used to cover dessert cakes or to mold and shape for decorations on pastries.
carbohdrate	A nutrient which has three groups, sugar, starch and cellulose; the first two provided the body with energy; cellulose provides roughage (dietary fibre)
chinese cabbage	These cabbages have oblong heads with thin, juicy, flavorful leaves - as compared to the round-headed common cabbage with thick, mild leaves
integration	General merchandise and health and beauty aids shelved in aisles with food, not in a separate store area.
calamata olives	Purple-black Greek olives of generally high quality
broth or stock	A flavorful liquid that is the result of cooking vegetables, meat or fish and other seasoning ingredients in water.
bluefine tuna	The main Atlantic variety of tuna; a bluefin can weigh more than 1,000 pounds.
pizzelles	Thin decoratively patterned Italian wafer cookies that are made in an iron similar to a waffle iron
high power rocket	Hobby rockets that exceed the total weight, total propellant or single motor total impulse restrictions of model rocketsas defined in NFPA 1122 (q.v.) but otherwise conform to the same guidelines for contruction materials and pre-manufactuered, solid propellant motors
chard	Commonly called Swiss chard, this vegetable is essentially a beet grown for its leaves
continuity check	A group of electrical techniques for checking the firing circuit through the igniter to ensure that the circuit is functional
spiedino	Fried cheese with anchovy sauce.
sleeper	A slow-selling product that is packed by a manufacturer with a higher volume item
vanilla	A plant native to Mexico now common in areas throughout the West Indies and Indian Ocean
swordfish	Highly popular fish, wonderful on the grill
nasturtium	See "Indian cress."
rompope	Mexican eggnog.
hydrogenated vegetable oil	Oil that has been modified from a liquid to a solid or semisolid state through hydrogenation.
kaiser roll	A large, round yeast roll with a crisp crust, used for making sandwiches or served as a breakfast roll.
cornmeal or corn meal	Comes white, yellow or blue, either coarsely or finely ground; Usually enriched with thiamine, niacin, riboflavin and iron
chuck	The cut of beef taken from between the neck and shoulder blades
compressed yeast	Fresh yeast compressed into a tiny cake (1/6-ounce), equal to one scant tablespoon of dry yeast
cabbage	Common cabbage has a tight round head of waxy, tightly wrapped light green leaves
sous-vide	A European food-packaging technique where a prepared product is placed in individual pouches, cooked under a vacuum and quickly chilled
loquat	A small pear-shaped fruit native to China, though also known as a Japanese medlar or Japanese plum; has yellowish-orange skin and juicy flesh.
porcini	[Italian] also called c pes, these meaty, large-topped mushrooms are a treat
sieve	A fine, mesh strainer.
processor	A company that produces consumer products from raw goods or materials
english pea	Common garden pea, also called green pea.
mobile	A hanging sign that moves with air flow or is powered by electricity.
nasft	National Association for the Specialty Food Trade.
ranchero	[Spanish] country-style.
profiterole	Tiny cream puff, filled with sweet or savory mixtures, served as dessert or hors d'oeuvres.
cpm	Cost per thousand.
espinacas	[Spanish] spinach.
homard	[French] Lobster.
postre	[Spanish] dessert.
docking	Slashing or making incisions in the surface of bread or rolls for proper expansion while baking
pinch	As much of an ingredient that can be held between the thumb and forefinger
eeoc	Equal Employment Opportunity Commission.
repack	To use loose items to make up a case of products.
miaz azul	[Spanish] blue corn.
sauce	A liquid or soft mixture served with food to add flavor or enhance the food’s general appeal.
dissolve	To merge with a liquid.
pineapple	A tropical fruit (Ananas comosus) with a spiny, diamond-patterned, greenish-brown skin and swordlike leaves; the juicy yellow flesh surrounds a hard core and has a sweet-tart flavor.
popover	Indian fry bread.
duck	Any of a variety of species of wild or domestic web:footed birds
sopes	[Spanish] little round antojitos of tortilla dough.
zingara	A sauce made with white wine, meat glaze, mushrooms, ham and tongue, finely chopped and peppered.
unit	A standardized package or amount used in shipping, e.g., pallet, slip sheet.
crepaze	A cake made of crepes layered with vegetables, cheese, or ham
zucchini	The fastest growing of the summer fruits, treated as a vegetable in our kitchens
noisette	A small round steak, made of lamb or beef tenderloin.
display	A merchandising method of highlighting a product by arranging it in a way that attracts the attention of the customer.
jicama	A brown-skinned root vegetable with a crunchy white flesh and mildly sweet flavor, jicama is good both raw and cooked
cuisson	1
receivable	See account receivable.
waldorf salad	The original Waldorf salad, created at New York's Waldorf Astoria Hotel in the 1890s, contained only apples, mayonnaise, and celery
short ribs	The cut off ends of the prime rib, which should be cooked in liquid until quite tender.
szechuan peppercorns	Not, in fact, related to black and white peppercorns, these are tiny dried berries that contain a seed
multideck	A display case/fixture with shelves placed vertically, one above the other.
eggplant	Eggplants are native to Africa and Asia, and in many parts of those continents, they have come to be regarded as a satisfying substitute for meat
kugelach	the frummy version of jacks.
cure	To preserve food--usually meat or fish--by pickling, smoking, drying, salting, or storing in a brine.
chihuahua	Cheese which is white and creamy; was created by Mennonites in Mexico, and they still produce the finest version, queso menonita; has a slightly spongy texture and a buttery flavor; melts easily; Muenster or a mild white Cheddar can be substituted.
kabala or kabbala	(Kabalism) (Heb
profitability	A calculation of the profit of a product by the number of product turns and gross profit.
biscuit cutter	A round stainless-steel device that cuts dough for biscuits or scones; may have straight or fluted edge.
pintade	[French] Guinea hen.
morel mushroom	This is a wild mushroom with a honeycomb cap and hollow stem
ecrivisses	[French] crayfish.
jalapenos en escabeche	[Spanish] pickled jalapenos.
passion fruit	Purplish-brown on the outside, filled with (edible) pits and orange flesh inside
lechuga	[Spanish] lettuce.
pemmican	Of Native American origin; dried, pounded meat mixed with fat and berries, pressed into cakes for survival food; was later adapted by the U.S
cube	Cut into squares, size of which is determined by the recipe, generally between 1/2 to 2-inches.
leaven	A substance, such as yeast, used to produce fermentation in dough to cause it to rise or lighten.
panbroil	To cook a food in a skillet without added fat, removing any fat as it accumulates.
saumon	[French] salmon.
quiche lorraine	[French] A custard pie containing cheese and ham or bacon.
mild chiles	New Mexico or Anaheim chiles.
utility	United States Department of Agriculture (USDA) grade of beef
dot	To place random bits of food (like butter) on the surface of another food.
fingido	[Spanish] false; ersatz.
giblet	"Giblets" usually refers to the heart, liver, gizzard, and sometimes the neck of poultry
tortillas	An unleavened Mexican bread, tortillas are flat and round
tournedo	A fillet of beef from the heart of the tenderloin, approximately an inch thick
hull	To remove the outer covering, or pull out the stem (the green calyx) and leafy top portion, of berries, especially strawberries.
langue de chat	[French] Flat, finger-shaped, crisp biscuit or cookie served with cold desserts.
chanterelle	Available both wild and domesticated, this is a good, fleshy mushroom with subtle flavor.
johnny cakes	See "Hoe Cakes."
tongs	A device with two long arms hinged together; used for grabbing or lifting objects
rouille	A thick sauce similar to aioli, made of dried chiles, garlic, and olive oil
detergent	Substance which dissolves grease
frijol blanco	[Spanish] navy bean.
melt	To alter a food from a solid to a liquid by heat.
delete	To no longer stock an item in the warehouse or a retail store.
pecans	An oil-rich native American nut; probably originated in Texas; grown commercially in Arizona, Georgia, New Mexico and Texas.
pinon	Pine nuts, seeds of large pine cones
sour oranges	Seville oranges; ornamental oranges.
mandarin	1
contamination	Occurrence of any objectionable matter in food
blanch	To make white as with bones and meat, to retain colour as with certain vegetables, to skin (as for tomatoes), to make limp as for certain braised vegetables and to cook without colour as for the first frying of fried potatoes
beta carotene	A naturally occurring nutrient found in plants and vegetables that acts as an antioxidant
res	[Spanish] beef.
granola	A combination of grains, nuts and dried fruits, often mixed with honey, eaten as a cereal.
perciatelli	Pasta whose shape is similar to that of spaghetti, but with a hollow center; also called bucatini.
welsh rarebit	This is a cheese sauce made with ale and seasoned with dry mustard, black pepper, and Worcestershire sauce that is often served over toast.
baklava	Greek pastry made in layers with thin leaves of phyllo dough, honey, sugar and chopped nuts.
red delicious apple	A sweet, juicy, red variety of apple; perfect for a snack, but does not cook well
bin	A merchandising container for bulk product display
brother from another mother	I am taking pictures of food processes just like this...at my job! I have to provide step by step visual instructions (standard work documents - for those of you in the Lean or IE fields) for all of our chilled prepared food items
parsnip	Root vegetable that looks like a white carrot
booking	A practice retailers use to order in advance to obtain special discounts and guarantee the delivery date, usually for seasonal and holiday products.
double-bagged	A bagging practice used to reinforce bags of heavy items by putting one bag inside another
squab	A twelve to fourteen ounce pigeon.
rognons	[French] kidneys.
poblano chili pepper	A dark, sometimes almost black green chili pepper with a mild flavor
manifest	See loading sheet.
salmon	A succulent fish that lives most of its life in the sea but returns to freshwater to spawn
ppo	Preferred provider organization.
naranjas	[Spanish] oranges.
frijoles	[Spanish] beans; usually refers to stewed pinto beans; varieties are Anasazi, black turtle, bollito, pinto or red (Mexican strawberry).
colander	Cooking utensil comprised of perforated metal or plastic and shaped as a basket
boule	Round loaf; taut skin stretched perfectly over a dome of bread dough, sealed on the bottom.
chervil	A mild-flavored member of the parsley family, this aromatic herb has curly, dark green leaves with an elusive anise flavor
samosa	An Indian snack of deep-fried (sometimes baked) dumplings stuffed with curried vegetables meat or both
edlc	Everyday low cost.
texture	Indicates the appearance of a cut portion of bread or cake.
sea plums	Canned oysters.
tatsoi	Also known as 'spoon cabbage,' tatsoi is a leafy Asian green with a slightly spicy cabbage flavor
sweet potato	A fleshy, brownish, tuberlike plant root used as a vegetable.
chawal	rice
cut in	To incorporate solid fat into dry ingredients using a pastry blender or knives.
bread	To coat the surface of a food with a flour or breadcrumb mixture before cooking or frying, usually to create a crunchy surface.
hba	Health and beauty aids.
hominy	Dried yellow or white corn kernels with the hull and germ removed
sweet potato	Contrary to popular belief, the sweet potato is different from the yam
vendor	A person or company that sells or delivers goods or services
enriched	Resupplied with vitamins and minerals lost or diminished during processing of food.
habichuelas tiernas	[Spanish] string beans.
mirchi	chilies
mussel	A bivalve mollusk with worldwide distribution
wic	Women, Infants and Children.
jalferzi	"stir-fry"
pegboard	A display used for small products or individual items.
kerygma	(Gre
cornmeal	Dry degerminated or whole grain corn kernels (yellow, white or blue varieties are grown) that have been ground into fine, medium or coarse meal.
kol hakavod	(Heb
capirotada	[Spanish] bread pudding; usually served during Lent and Holy Week (Easter).
platano	[Spanish] banana; coarse-textured banana that cannot be eaten raw.
forged	Used to describe knife blades that are hand-molded and made with high heat to bring out the best in density, hardness, and flexibility
dijon mustard	A prepared mustard (originally made in Dijon, France) which may be either mild or highly seasoned
sponge	A thick yeast batter that is allowed to ferment and develop into a light, spongy consistency
pilze	[German] mushrooms.
chiles rellenos	[Spanish] stuffed chiles which are then battered and deep-fried.
finely	Especially small, as in finely chopped, but not as small as minced.
bean sprouts	Edible sprouts which can be produced from a variety of seeds and beans, from the mung and alfalfa to lentil, radish and even broccoli
boudin	A pork- and rice-based, highly seasoned sausage that is common in southern Louisiana cooking
scampi	Another word for langoustine, or shrimp
scampi	The Italian name for the tail portion of any of several varieties of miniature lobsters
icing	Sweet coating for cakes and pasties - most often sugar-based and flavored.
maiz	[Spanish] maiz; corn.
kalis	A small labor camp located outside of the Vilna ghetto
walnut	Native to Asia and grows on walnut trees inside green pods which turn brown and wood-like when dried.
tomate	[Spanish] tomato.
spoils	Goods that cannot be sold for which a retailer receives a credit from a supplier
category	A group of similar products; such as detergents, paper goods, etc.
whip	To beat ingredients with a whisk, electric mixer, or other utensil, a process which incorporates air into a mixture and changes the texture.
butterscotch	1
turque	[Spanish] turkey.
naranja dulce	[Spanish] sweet orange.
cubanelle chile pepper	A fresh mild and slightly sweet light green to yellow chile, measuring 4 to 5 inches long
salami	[Italian] spiced pork sausage, prepared fresh or smoked.
cabra	[Spanish] goat.
grill	1
maple sugar	Made by the evaporation of maple sap or maple syrup
lacing	A shelf display of overlapped, bagged products to form an attractive arrangement.
steep	To allow a food to stand in water that is just below the boiling point in order to extract flavor or color.
mousseron mushroom	A wild mushroom with an off-white to beige color
demitasse	Literally means "half cup" in French; usually refers to a tiny coffee cup used to serve espresso.
dissolve	Stirring a dry substance into a liquid until solids are no longer remaining
meal	Grain or seeds milled or ground more coarsely than flour.
fry	To cook in fat in a skillet
goose	Any of many species of fatty, web:footed wild or domesticated birds that are larger than ducks
cucumber	The edible fleshy fruit of several varieties of a creeping plant (Cucumis sativus); most have a dark green skin and creamy white to pale green flesh; generally divided into two categories: pickling and slicing.
cilantro	The dark green lacy leaves of the cilantro plant; used as an herb, they have a sharp, tangy fresh flavor and aroma and are used fresh in Mexican, South American and Asian cuisines; also known as Chinese parsley.
bunker	A refrigerated, open display case used to merchandise products, primarily in frozen food and dairy departments.
bitters	A bitter liquid distilled from roots and herbs, often used in mixed drinks, served as an aperitif, or as a home remedy for fevers and other illness.
hojas de platano	[Spanish] banana leaves.
jarros	[Spanish] pitchers.
pyramide cheese	A truncated pyramid is the shape of this small French chevre that is often coated with dark gray edible ash
reduced or less sodium	A food containing a minimum of 25% less sodium than a reference food.
gourmet	French term meaning "connoisseur of culinary delights".
gyros	[Greek] a sandwich; pronounced "YEAR-os." A blend of lamb, beef and seasonings, seared and stuffed in a pita topped with diced tomatoes, onions and tzatziki (pronounced "za-ZEE-kee"), a savory yogurt sauce loaded with garlic and cucumbers.
peanut	Ground nut, eaten plain or roasted - sometimes salted and sometimes not
kampyo	Japanese gourd shavings that are a popular stuffing for sushi
kittel	The white robes in which the dead are buried, worn by some during Yom Kippur services.
vsat	Very Small Aperture Terminal.
bogo	Buy one get one free.
mos	See mode of shipment.
epinards	[French] spinach.
non-stick cookware	Cookware that has been coated with teflon that allows for cooking with little or no oil or grease.
superstore	A large conventional supermarket with expanded service deli, bakery, seafood and non-food sections.
kasha	Toasted, hulled and crushed buckwheat groats (seeds) with a mildly nutty taste
food processor	A small kitchen appliance featuring various blade attachments that can chop and combine food in a variety of ways.
winter squash	Harvested in autumn, winter squash has an orange or yellow flesh and should keep for months because of its hard, thick shell
bake	To cook in the oven
brine	A salt water solution used to preserve foods.
drops	The number of retail deliveries made in a day
fresh cheese	Unripened or slightly ripened curds (ricotta, farmer, cottage, mascarpone).
steriliser	Chemical used to destroy all living organisms
waxing	Applying an edible wax to some fruits and vegetables to help maintain a fresh, bright appearance and to preserve product quality.
garnish	To present dishes with visual and flavor enhancement using additional edible elements
kim chee cucumber	A very spicy pickled cabbage mixture of Korean origin
bagger	A retail clerk or associate who bags customers' purchases at the checkstand.
bell peppers	Also known as sweet peppers, bell peppers are "mature" when they turn bright green, but they are not yet ripe; their flavor is sharp, even acrid at this point
fatback	Fat from the back of a pig, used to make lard or cracklings, as well as for seasoning.
brick cheese	An all-American pale yellow cheese with a tangy flavor
kiddush hashem	Sanctification of the divine name; martyrdom.
fresas	[Spanish] strawberries.
batter	A mixture of flour, fat, and liquid that is thin enough in consistency to require a pan to encase it.
vinegar	A clear liquid, consisting of chiefly acetic acid, obtained by the fermentation of wine, cider or malt beer.
romero	[Spanish] rosemary.
gele	[French] jellied; iced.
sherry vinegar	This recent addition to American markets is a good wine vinegar that is better than inexpensive balsamic vinegar
estilo	[Spanish] "in the style of."
circular	An advertisement that looks like a newspaper ad distributed to homes
citrus juicer	An electrical or manual device with a ridged cone used to extract the juice from citrus and other fruits
impulse	A measure of the efficiency of a motor/propellant system
candlefish	A rich and oily mild:flavored fish
os&ds	Overs, shorts and damages.
fugu	[Japanese] swellfish; globefish; blowfish; ballonfish; puffer
beat	To blend a mixture of food quickly with the goal of making it smooth and adding as much air as possible.
pomfret	This small, high:fat fish has a tender texture and a rich, sweet flavor
muskmelon	One of the two broad classes of melon
whiting	A small gray and white saltwater fish sometimes called the "silver hake." This low:fat fish, which is related to both the "cod" and the "hake," has a tender white fine:textured flesh and a flaky, delicate flavor.
poblano	(poh-BLAH-noh) Fresh, dark green or red; up to five inches long and three and one-half inches wide; medium-hot; always roasted before using for stuffing or rajas.
lal mirchi	red chilies
khartoum arab summit	Arab League meeting held in Khartoum, Sudan in response to the 1967 Six Day War
palak	spinach
stir	Using a spoon to mix ingredients with a circular or figure-eight motion.
plantains	Also known as machos
pressure can	To preserve foods by using a large kettle that produces steam in a locked compartment (called a pressure cooker), taking the filled jars in the kettle to an internal temperature of 240 degrees under a specific pressure
glaze	A thin, glossy coating applied to the surface of a food which
soybean	The most nutritious and easily digested of all beans, the soybean is better known for its products than for the bean itself.
thermophilic	Cheesemaking term which describes the temperature at which the culture thrives
cazon	[Spanish] dogfish.
sopa	[Spanish] soup, dry or liquid.
ginger	A root with a peppery, spicy flavor
irish soda bread	A traditional Irish quick bread that uses baking soda as its leavener
dutch process cocoa powder	Treated with an alkali to neutralize its naturally acidic taste, making it a little more mellow than American cocoa powder; intense flavor
equipment	Hand or electrical tools and appliances needed to accomplish a task, craft or job.
fungi	Mushrooms.
fryer	A term for a whole chicken.
lamington tin	[Australia] 13 x 9 x 2-inch baking pan.
colados	[Spanish] strained; sieved.
double-truck	A newspaper advertisement of two facing pages.
en crocite	[French] food encased in pastry.
parmigiana	Prepared with Parmesan cheese.
purslane	Pink-stemmed purslane weed used as a vegetable and in salads.
tocino	[Spanish] bacon
frame	A module of text on the World Wide Web, which is used to break up text that is hard to read on a computer screen
shortening	Although good at holding air, shortening has little flavor
chad	Acronym for CHeap And Dirty
gemara	Jewish legislative journals mostly documenting many different cases about all sorts of different things
marinade	A seasoned liquid in which meat or other food is soaked to flavor and tenderize.
mojo de ajo	[Spanish] soaked in garlic.
whip	To beat an item to incorporate air, augment volume, and add substance
barquettes	Small, oblong pastry tarts made of short crust pastry or puff pastry and baked blind.
pecan	The nut of a tree of the hickory family (Carya oliviformis), native to North America; has a smooth, thin, hard, tan shell enclosing a bilobed, golden brown kernel with beige flesh and a high fat content.
wash	To apply a liquid to the surface of an object to remove dirt; often a cleansing agent is added to the liquid; the process may not kill microorganisms.
marinate	To let food soak in a seasoned liquid in order to flavor and tenderize.
bratwurst	A German sausage made of pork and veal and seasoned with ginger, nutmeg, and coriander or caraway
granola	A combination of assorted toasted grain (oats), dried fruits and nuts usually served as a breakfast cereal
truchas	[Spanish] freshwater trout.
carrier	A person who harbours and maytransmit pathogenic organisms without showing signs of illness
salvia	[Spanish] sage.
mallet	A tool usually made of sturdy hard wood with a metal-reinforced striking surface; used to flatten thin cuts of meat or poultry and for cracking the shells of cooked crabs and lobsters.
buffet	A meal where a large array of hot and cold foods are set out on a table and guests serve themselves.
tarte flamb	An Alsatian pizza with a thin crust topped with fresh white cheese, onions, and bacon
elbow macaroni	Narrow, curved tubes cut in short lengths (about 1 inch).
grill	To cook food over a charcoal or gas grill, or to cook on an iron (or other) grill pan on the stovetop
hazelnuts	Also called filberts, hazelnuts are rich, sweet nuts that are often ground or roasted in pastries, cookies, and other desserts.
prune	dried plum.
infuse	To immerse tea, herbs, or other flavoring ingredients in a hot liquid in order to extract flavor.
farina	Inner portion of coarsely ground hard wheat, also known as Cream of Wheat.
lutefisk	[Norwegian] fish dish of dried cod, cured in lye, then reconstituted by boiling
quick rising yeast	Quick rising yeast causes a dough to rise in half the the time
hinojo	[Spanish] fennel.
patate	[Spanish] sweet potato.
pheasant	A game bird with dark flesh and an average weight of 1.5 to 2 lbs.
hydrogenation	The process of hardening an unsaturated fat by adding hydrogen atoms to an unsaturated fat molecule
wheat kernels	wheat berries.
dulce	[Spanish] sweet; mild (to taste).
tabloid	A small format newspaper that reports the news in a condensed form.
dilute	To add liquid to make less concentrated.
deep-fry	To submerge foods in hot oil or fat while cooking.
coarsely chop	To cut food into small pieces, about 3/16 inches (1/2 cm) square.
pig's feet	The feet and ankles of a pig
nabo	[Spanish] turnip.
braise	To brown meat or vegetables in fat and then cook, covered, in a small quantity of liquid over low heat, usually for a long time
cod	Most commonly sold as skinless fillets, a mild-tasting, snow-white fish has lean flesh with a big flake
headspace	Space left at the top of a container to allow for the expansion of food when frozen or processed.
pancetta	An Italian bacon, pancetta is cured with salt and spices but is not smoked.
staple	The chief item or most important items made, grown or sold in a particular place, region, country, etc.
bluegill	One of a large number of North American freshwater fish closely related to the perch
granola	Cereal mixture of toasted rolled oats, barley or other grains, plus dried fruits, seeds, nuts and sweeteners.
zarzamora	[Spanish] wild blackberry.
reis	[German] rice.
penne	Quill-shaped pasta tubes with smooth sides
porterhouse steak	A cut of meat from the rear end of the short loin
pollack	This low to moderate fat fish has firm, white, flesh with a delicate, somewhat sweet flavor
j-hook	A wire clip-on hook that attaches to the front edge of a grocery gondola and is used to display high-impulse products and gadgets, usually packaged on punched cards
picholine olive	French green olive, salt-brine cured, with a subtle, slightly salty flavor; sometimes preserved with citric acid in the United States.
capicola	A traditional Italian cold cut made from pork shoulder or neck, and dry-cured whole.
punch down	To deflate a risen dough
pate choux	A paste used to make cream puffs, eclairs, and other more elaborate pastries
toasting	Using heat to bring the oils closer to the surface of the nut which brings out more flavor
gougere	A savory pastry made of choux paste flavored with cheese
lima	[Spanish] lime.
imli	tamarind
lassi	yougurt drink
chuleta	[Spanish] chop or cutlet, lamb, pork or veal.
direct heat	The lack of a conductor between food and the heat source, such as grilling, broiling, and toasting.
marsala	A wine produced in Sicily (among other locations) that’s used in cooking; only the higher quality wines are drunk.
jambalaya	A Creole dish of ham, shrimp, crayfish and or sausage cooked with rice, tomatoes, green peppers, onions and seasonings.
filberts	Hazelnuts.
braid	To weave together three or more long pieces of dough.
mung beans	Small green beans used in both Indian and Chinese cooking
faggot	[French] a stalk of celery tied with parsley, bay leaf and thyme
seekh	grilled meat or vegetable
florentine	[French] This is used to describe foods that are cooked in the style of Florence
triple base propellant	A solid propellant based on three monopropellants and additives
scrod	Scrod is the name for young cod (and haddock) that weight less that 2.5 pounds
palatability	The sensation of taste on the palate of the mouth from pleasant-tasting or acceptable food.
blackfish	A lean, delicately flavored Pacific Ocean fish that is popular in Chinese cookery
roast	To cook a food in an open pan in the oven, with no added liquid.
cocina	[koh-SEE-nah] [Spanish] kitchen.
impulse	A measure of the efficiency of a rocket engine
vaca	[Spanish] beef.
ends	The last part of whole loaves of meat and cheese in the Deli Department.
bola	[Spanish] ball (little ball).
carne mechada	[Spanish] pot roast.
grillade	An individual serving of round steak, usually top round, and usually broiled.
raincheck	A chit that stores give customers for sales items that are sold out
serrano	A fiery hot, but flavorful, green chili, available fresh or canned
champignons	French word for mushrooms, generally of the button variety, used in the names of recipes and restaurant dishes.
cravatte	Bow-tie-shaped pasta similar to farfalle.
phenolic	A heat-resistant plastic most familiar as the material from which plastic ashtrays are made
deglaze	To add liquid, usually wine or broth, to a hot skillet or roasting pan that has browned bits of cooked foods clinging to the bottom of the pan
pan	[Spanish] bread.
facings	The number of units in width an item occupies on the front row of a store shelf.
magret	The breast meat from a mallard or Barbary duck
landis loop	A ring used in a tower launcher to keep the back end of a egglofter centered during launch
bretonne	An Espagnole sauce with onions.
bcp	Broken Case Price.
noci	[Italian] nuts.
zucchini	A moderately long cylindrical summer squash with smooth, dark green skin with a slightly bumpy surface, creamy white-green flesh and milk flavor; also known as a courgette (especially in Europe).
salami	Any of a family of boldly seasoned sausages similar to "cervelats," except that they tend to contain more garlic and are coarser and drier than cervelats
kugelhopf	A Central European yeast cake filled with raisins (or currants), nuts and candied fruit and baked in a special fluted tube pan.
nasturtium	All parts of the nasturtium are eaten, except the roots
cepes	A wild mushroom of the boletus family known for their full flavor and meaty texture.
scaler	A special hand tool with ridged teeth for scaling fish.
croustade	A light pastry shell.
flan ring	A metal pan for baking tarts, with low sides and a detachable side ring.
saignant	[French] referring too meat preparation - undone.
low sodium	A food containing 140 milligrams or less per serving.
windows	A computer operating system by Microsoft.
sugar	A sweet, water-soluble, crystalline carbohydrate; used as a sweetener and preservative for foods.
oyster	A bivalve mollusk with a rough gray shell
kofta	meat or vegetable balls
standard	In home baking, this refers to recipes, measuring tools, ingredients, methods, and equipment that are used to produce a defined product with consistent results to assist manufacturers or consumers.
tandoor	clay oven
ful	An Egyptian dried bean
fire extinguisher	A portable device containing chemicals that can be sprayed on a fire to put it out.
cut	To divide food materials with a knife or scissors.
bouillabaisse	Fish stew
shuck	To remove the shell or husk, such as from an oyster or ear of corn.
nopal	[Spanish] paddles (leaves) of the prickly pear (nopal) cactus; they are firm and crunchy; the smaller the paddle, the more tender; nopales have a flavor similar to green beans and can be eaten raw or cooked; sliced green beans can be substituted.
cumberland sauce	An English sauce used for ham and game
fegato	[Italian] liver
bibb lettuce	A small variety of butterhead lettuce with soft, light green leaves that has a buttery flavor and texture.
valencienne	A sauce for rice containing tomatoes, mushrooms, meat strips, and grated cheese.
kevah	Fixed; a fixed time; fixed words or prayer (often contrasted with kavanah).
deglaze	To loosen the cooked ingredients and caramelized juices that have stuck to the bottom of the pan after sautéing or roasting to release the full flavor of the meal
peanut oil	This flavorful oil borders on all-purpose
speculation	See turnover buying.
cheese	Most cheeses derive from milk (usually cow, sheep or goat), jolted by a "startar" culture, then thickened by the addition of rennet (animal or vegetable) until it separates into curds (semi-solids) and whey (liquid).
credit notes	Issued when invoice contains incorrect details; credit is therefore given.
bouchee	[French] A small round puff pastry shell baked blind used for sweet or savory fillings.
perdrix	[French] partridge.
hari sabki	green vegetables
dpc	Direct product cost.
stuff	To fill a cavity in food with another food.
khan yunis raid	In late August 1955, Egyptian Fedayeen attacks from Gaza against Israeli civilians in Tehovot and Rishon le-Zion intensified and ended in 11 deaths and numerous injuries and destroyed buildings
korean pickling salt	A coarse salt used in making Korean delicacies like Kimchee
spiedini	An Italian word for skewers of meat or fish grilled over a flame or under a broiler
stand	A fixture used to display merchandise.
achiote	A hard seed from the annatoo tree, achiote is pounded into a powder or made into a paste
paneer	cheese
tote	A plastic container, usually used to ship merchandise such as HBC items.
curtidas	[Spanish] marinated.
throughput	The products received, stored and shipped by a distribution center.
kibbutz galuyot	Ingathering of Exiles
domestics	Soft goods, such as kitchen items, linens and other household textiles.
moules	[French] mussels.
celery	This vegetable grows in bunches of long stringy curved stalks or ribs surrounding a tender heart
date	The brown, oval shaped staple of the eastern Mediterranean and western Asia
jengibre	[Spanish] ginger.
rà³balo	[Spanish] bass.
receiving	A door or dock of a warehouse or store designated for receiving merchandise from a supplier
hull	To remove the leafy parts of fruits such as strawberries, blackberries or raspberries.
open-faced	A sandwich prepared with just one piece of bread and topped with a wide variety of meats, vegetables or cheeses; the sandwich can be served hot or cold.
xoconostle	[Spanish] acidy, green prickly pear.
livornaise	A sauce made with olive oil, egg yolks and anchovy paste.
tomillo	[Spanish] thyme.
drizzle	To pour a liquid over a food in a thin stream to create a thread:like coating.
mailer	An ad circular direct mailed to customers.
melange	A mixture
knudel	[German] dumpling.
reconstitute	To bring a dried, dehydrated food back to its original consistency by adding a liquid.
jelly roll	A cake made with a layer of sponge cake spread with jelly or jam then rolled up
backstrap	Tenderloin steak.
ham hock	Cut from the hog's lower leg, often smoked or cured
tofc	Trailer on flat car.
double in bulk	Refers to expansion of gluten cells in yeast bread that has risen and is ready to be punched down
conde	[French] dessert made with rice; pastry biscuits topped with icing and glazed in the oven.
cartoccio	A method of baking fish in paper or parchment after seasoning it with salt, pepper, olive oil and lemon juice
sincronizada	[Spanish] double-decker quesadilla.
timetable	The delivery schedule and requirements for a new product promotion.
muskrat	Also known as a "marsh rabbit" and "musquash," this animal is a large, aquatic, North American rodent with a red, gamey flesh
pates	[French] pasta.
fritter	Foods coated or dipped in batter, then deep-fried.
bearnaise	This is the most notable of all the hollandaise sauce variations
jalapeño	A small, hot chile pepper, usually green.
mini-club	A scaled-down wholesale club, which carries about 60 percent of the SKUs offered in a larger store.
romano cheese	Named for the city of Rome, this hard grana cheese has a brittle texture and pale yellow-white color; mostly used for grating after aging for one year.
panada	A thick paste used as a binding agent for forcemeats
chupati	Flat bread from northern India, made with wheat and resembling a Mexican tortilla.
capons	Castrated cocks, weighing 6 to 7 pounds or more, these birds are especially desirable for roasting when a large bird is in order.
burbot	A freshwater cod with a lean white flesh and a delicate flavor
taquitos	(Rolled tacos) Same as tacos except filling is placed inside tortillas and rolled cigar-fashion, then deep-fat fried.
redhead	A saltwater fish belonging to the wrasse family
commissary	A U.S
kitchen island	An unattached counter in a kitchen that permits access from all sides.
ricotta cheese	Ricotta is a soft, unripened Italian curd cheese
formaggio	Italian word for cheese.
must	a sweet, viscous liquid that is red-yellow in color
broil	To place directly under or over a heat source while cooking.
milkfish	An important food fish of the Indo:Pacific region that offers a tender, white flesh
habichuelas rositas	[Spanish] red beans.
benne	Term used commonly in the southern United States for sesame seeds, and to describe dishes containing sesame, e.g., benne brittle or benne wafers (sesame cookies).
sweetbreads	Considered a delicacy, sweetbreads are the two thymus glands (in the throat and near the heart) of veal, young beef, lamb and pork.
labor	All employees except managers that work at a retail store or distribution center.
baking powder	A leavening agent containing both baking soda and one or two acids - citric or tartaric
pato	[Spanish] duck.
kugel [bullet] decree	A decree that directed that every escaped officer and NCO prisoner of war who had not been put to work, with the exception of British and American prisoners of war, should on recapture be handed over to the SIP0 and SD
sarton	[Spanish] skillet.
dehydrate	To remove most of the moisture from food by drying it slowly in the oven or commercial dehydrator.
club steak	A rib steak from the top portion of the short loin
simmer	To cook gently just below the boiling point
copy	The written or spoken part of an advertising message.
dextrose	A sweetener produced from cornstarch that has been treated with heat and acids or enzymes
herbaceous	A term used in describing the aroma of herbs in the following wines: Sauvignon Blanc, Cabarnet Sauvignons, and Merlots.
genovesini	Short lengths of thick tube pasta, cut diagonally on each end.
lecithin	Phospholipids from animal tissues, plants, and egg yolks.
corporation	A group created by a legal charter that may buy or sell or enter into contracts.
nopalitas	Fleshy leaves of the prickly pear, or nopal cactus
turnip	A popular root vegetable with dense flesh
consumer	An end user of any product or service
o-o-s	See out-of-stock.
flameado	[Spanish] flamed; flamb ; served flaming.
kimchi	The fiery cabbage-based staple of Korea, heavily seasoned with garlic and chile.
hamachi	A young fish with a buttery texture and a bold flavor
steam	A method of cooking foods over, not in, hot liquid, usually water
camote	[Spanish] yam; sweet potato.
amaranth	A plant (Amaranthus spp.), related to pigweed and celosia, with edible grainlike seeds that are hull-less and gluten-free
chile caribe	red chile paste made from crushed or ground red chiles, garlic and water; liquid fire.
meat thermometer	A thermometer that you pierce into a cooked piece of meat to check the meat’s internal temperature and therefore its doneness.
steep	To soak in liquid until saturated with a soluble ingredient; soak to remove an ingredient, such as to remove salt from smoked ham or salted cod.
strawberry	A lush, red berry from a ground-creeping plant that grows wild in large areas of Asia, Europe and North and South America.
chilorio	[Spanish] cooked and shredded meat, fried with a paste of ground chiles and other seasoning.
special	See featured special.
parfum	[French] flavor.
rf	Radio frequency.
hultres	[French] Oysters
extract	Flavors from various foods that have been concentrated by distillation or evaporation.
hominy	A traditional Native American food (also known as pozole or posole), hominy is dried yellow or white field corn kernels that have been soaked in slaked lime to remove their husks with the hull and germ removed
yellowtail	A large game fish (up to 100 pounds) from the jack family with a flavor and texture resembling tuna
instant-read thermometer	A stainless-steel probe thermometer indicating the temperature of a liquid, mixture, dough, or meat almost instantly
basmati	An aged, fragrant long grain rice
try out	To heat fat slowly until it liquefies and can be drawn off.
mint julep	A popular drink from the southern U.S
hbc/cosmetic	A retail store that sells health and beauty care (HBC) products and/or cosmetics, but not prescription drugs.
giblets	The gizzard, liver, heart and neck of poultry.
double cream	[Great Britain] Whipping cream.
linzertorte	An Austrian pastry comprised of a short crust dough flavored with ground almonds and hazelnuts, cinnamon, and lemon zest
zampone	A specialty of the town of Modena in northern Italy, this consists of a hollowed and stuffed pig trotter which is poached and served as a part of a traditional Bollito Misto.
supervisor	A manager designated to supervise a certain area or number of stores.
grouse	A small, low:fat game bird
rosemary	An herb (Rosmarinus officinalis) with silver-green, needle-shaped leaves, a strong flavor reminiscent of lemon and pine and a strong, sharp camphor-like aroma; available fresh and dried.
cannoli	[Italian] a crisp pastry tube filled with sweetened ricotta cheese, chocolate chips, and candied fruit
eatin' irons	An old Western term for utensils; fork, spoon and knife.
shortbread	A butter-rich cookie from Scotland, often seasoned with lemon, cinnamon, ginger, almonds and cumin.
confectioners' or powdered sugar	A granulated sugar that has been crushed into a fine powder
capers	Unopened flower buds from a Mediterranean shrub that are cured in salted white vinegar
lavender	This aromatic relative of the mint plant is often used to make herb tea.
red baron	A boost glider which has tangled with the streamer or parachute of the booster pod
casareccia pasta	S-shaped lengths of pasta that are slightly twisted.
honey	A thick, sweet liquid made by bees from flower nectar and stored in the cells of the hive for food
kitchen paper	Paper towel.
kippered herring	Smoked or dried herring.
cream of tartar	A fine white powder (potassium acid tartarate) obtained from a crystalline acid deposited on the inside of wine barrels; a component of single-acting baking powder, and also added to candy and frosting mixtures for a creamier texture
kibbitz	(Yiddish) To talk, comment and advise someone while they are doing something else.
hotte	Grape picking basket worn on the backs of French grape pickers
kosher	Items prepared in accordance with Jewish dietary law under the guidance of a Rabbi.
bacon	A smoked and cured product made from the meat taken from the back, sides, and belly of pigs
nuts	The mix is churned at freezing temperature to attain a light, smooth texture.
minestrone	An Italian all-vegetable soup containing an assortment of vegetables and pasta or beans or rice.
bruschetta	Grilled slices of bread brushed with olive oil and fresh garlic
kavanah	(Heb
wolf fish	A firm, white:fleshed saltwater fish with a large head, strong jaws, and sharp canine teeth and molars that can grind clams, whelks, and other mollusks
medallion	[French] the "eye" of a rib lamb chop.
collard greens	A leafy, dark green vegetable with paddle-like leaves that grow on tall tough stalks; the leaves have a flavor reminiscent of cabbage and kale.
fiambre	[Spanish] cooked meat and vegetable salad that is usually marinated.
ficelle	[French] string
turtle	Any of several varieties of shelled reptiles that live on land, in freshwater, or in the sea
mis-redemptions	A cashier's mistake processing a coupon, such as credit for the wrong item, an expired coupon or over/short on the exchange amount.
impact	A measurement of customer reaction to advertising and merchandising.
sultanas	A type of large raisins, originally Turkish
kehilla	(Heb
cut-in	To make space on a shelf for new or promotional items.
jitomate	[Spanish] word for the tomato most commonly used in Mexico's interior.
scaloppini	An Italian cooking term referring to a thinly sliced, boneless, round cut of meat that is slightly floured (or breaded) and quickly sauteed.
salt	Salt (Sodium Chloride - NaCl) can be produced three ways - Open-air evaporation of salt brine in shallow ponds
panache	[French] mixed.
terg-o-cide	A degreaser used to clean equipment.
rosette and rosette iron	A fried pastry made by dipping a rosette iron into a thin (usually sweet) batter then into hot, deep fat
plma	Private Label Manufacturers Association.
serrated knife	A knife that usually has an 8- to 10-inch blade which features evenly spaced teeth
cornichon	A very small sour, pickled gherkin cucumber traditionally used as an accompaniment to meat pate.
tomate verde	Mexican green tomato.
cr pe	A very thin delicate French pancake used for sweet and savory fillings.
kinor	(Heb
cbt	Computer-based training.
far 101	The Federal Aviation Regulation by which the FAA dermines the procedures to be followed for launching non-professional rockets
yautia	[Spanish] sweet potato
double in size	Refers to the final rising (proofing) before bread is baked
infusion coffee maker	This type of coffee maker consists of a glass pot with a mesh covered plunger that is pressed downward to trap the coffee grounds after steeping
ristra	[Spanish] string of red chiles for drying in the sun.
tag	A message delivered live by an announcer at the end of a TV or radio commercial, usually to mention local stores that sell an advertised item.
footballing	A competitive strategy to rapidly increase sales volume by sharply cutting prices.
wholesaler	A company that buys directly from a manufacturer and sells to retailers and is either affiliated (co-op or voluntary) or independent.
flan	1
nicoise and gaeta olives	Small black olives from the south of France and from Italy
mesophilic	Cheesemaking term which describes the temperature at which the culture thrives
pita bread	Flat round bread made with or without a pocket.
grind	To process foods in a grinder or processor
salamander	1
kalamata olives	A dark purple, fruity Greek olive.
lockout	An agreement between competing companies to close during a strike, or an arbitrary suspension of operations during a contract dispute with a union.
carne seca	[Spanish] dried beef or jerky; was a trail food utilized on the range.
stew	To cook food in liquid for a long time until tender, usually in a covered pot.
broccoli	This deep-green relative of cabbage and cauliflower is made up of tiny bunches of tightly closed green buds growing from a thick edible stalk
frogfish	This large low:fat, firm:textured salt:water fish has a mild, sweet flavor that compares with lobster
segregation	Locating general merchandise products (GM) in a well-defined area of a store rather than in aisles next to or across from food products.
escargot	French term for edible snails, either terrestrial, freshwater or marine.
model rocketeer	The original NAR newsletter
buffet	A vast array of hot and cold foods, often elaborately garnished.
chiles ahumados	[Spanish] smoked chiles; now called chipotle.
crimping	Process of making a decorative border on pie crusts; gashing fresh skate, then soaking it in cold water and vinegar before cooking, in order to firm the flesh.
proof	1) To "prove" yeast is alive by dissolving it in warm water and setting it aside in a warm place for 5 to 10 minutes
lovage	A large, celery-like herb with a thick stalk and a lemony, musky, celery-like flavor.
frost	to coat a cake or petit fours with an icing; to dip the rim of a glass in egg white and caster sugar and then chill in a refrigerator until set; to dip the rim of a glass in lemon juice and coat with salt, then chill in the freezer.
fig	A pear-shaped fruit that grows well in warm regions with a thick, soft skin, sweet flavor and many tiny edible seeds
dessicated coconut	[Great Britain] Shredded coconut.
kippah	A Jewish headcovering worn for worship, religious study, meals, or at any other time; also called yarmulke.
mixing	Stirring, usually with a spoon, until the ingredients are well-combined (no individual ingredients can be seen or identified).
blind bake	To bake a pie crust without the filling
cutthroat	Slashing prices well below the market average.
dampfbraten	[German] beef stew.
sockeye salmon	Prized for canning, the sockeye salmon has a firm, red flesh
lyonnaise	[French] In the Lyons style, traditionally with onions.
convection oven	A gas or electric oven equipped with a fan that continually circulates the hot oven air around the product
halvah	A Middle Eastern confection made from ground sesame seeds and honey
brown rice	Whole rice grain with only the very outer husk removed
candied ginger	Found in Asian markets.
szechwan chile sauce	A sauce or paste made from chiles, oil, salt and garlic and used as a flavoring in Chinese Szechwan cooking; also known as chile paste or chile paste with garlic.
carob	The seed from the carob tree which is dried, ground, and used primarily as a substitute for chocolate.
streaker	Usually refers to bean purees or other colorful pastes made from nondairy products and used to decorate plates and finished dishes; may also refer to brightly colored cremas.
sachertorte	[German] a rich chocolate cake.
baking tray	Cookie sheet.
preheat	To allow the oven or pan to get to a specified temperature before adding the food to be cooked.
teff	A grass seed that has a sweet, nutty flavor; often used as a gluten-free substitute for wheat.
fica	Federal Insurance Contributions Act, a mandatory withholding used for Social Security.
fai	The Federation Aeronautique Internationale
whole wheat flour	A coarse flour containing the bran, germ and endosperm of the wheat kernel, which give the flour a high fiber, nutrition and fat content.
pumate	Italian for sun-dried tomatoes.
buyer	A wholesale or retail employee who analyzes, selects and buys an appropriate product mix in a category.
crepinette	A small sausage patty wrapped in caul fat
garlic	A highly aromatic and strongly flavored edible bulb composed of several sections, called cloves
wool on a handle	A cowboy term for a lamb chop; generally greatly disliked by cattlemen.
dahi	plain yogurt/curd with gram flour
refund	A consumer promotion in which the purchase of a product entitles a consumer to a cash refund, a discount or a coupon good for a discount on a next purchase.
blender	Electric liquefier with a glass or plastic container into which ingredients are added
cheddar	Cheese which is mild in flavor and melts easily, it is a favorite in many Southwestern dishes; Longhorn cheese is a very good substitute, and it is usually a little less expensive.
safety nazi	A person overly concerned with safety to the point of detracting from the enjoyment of the hobby
reduce	To cook a liquid, usually a sauce or stock, over high heat, thereby decreasing its volume and intensifying its flavor.
sterilize	To destroy germs by exposing food to heat at specific temperatures.
watercress	A member of the mustard family that can often be found growing wild in and around streams and brooks
garnacha	[Spanish] round antojito of tortilla dough; tartlets of fried masa filled with black bean paste and ground beef, covered with tomato sauce, and sprinkled with cheese; usually served as an appetizer.
tripe	linings of the first and second stomach of a cow or ox; it is the main ingredient of traditional menudo.
lasagna	1
five spice powder	A ground Chinese seasoning that contains equal amounts of cinnamon, cloves, ground star anise, fennel, and Szechuan peppercorns.
stir	To mix food materials with a circular motion for the purpose of blending or securing uniform consistency.
iarw	International Association of Refrigerated Warehouses.
u.p.c.	universal product code.
perch	Any of a number of spiny:finned freshwater fish found in North America and Europe
pease pudding	Puree of cooked, dried peas which is made into puddings, boiled and traditionally served with pork.
ring	Scanning a product or tabulating a retail price on a register system.
garlic salt	A blend of salt and garlic powder garlic powder used as a seasoning.
kohelet	The book of Ecclesiastes.
whey	The liquid which separates from the solids when cheese is made.
buffalo fish	This freshwater fish, which belongs to the sucker family, is similar to carp
rosti	A Swiss potato pancake made from cooked potatoes, sometimes flavored with bacon.
ribbon	A shelf merchandising technique of arranging size, color, flavor and/or brand vertically on a shelf
croustade	Meat or chicken served in pastry shells.
streaky bacon	[Great Britain] American bacon.
grunt	Ranch term for dough pudding.
pothook	Bent iron for hanging a kettle over the fire.
meatball	Chopped meat formed into balls and cooked
tostada	[Spanish] corn tortilla fried crisp and garnished.
guacamole	Mashed avocado flavored with lemon or limejuice, and optional ingredients of chiles, finely chopped tomatoes, green onion and cilantro
sablefish	This saltwater fish has a soft:textured flesh and a mild flavor
bale	A large bundle of cardboard that is recycled.
simmer	To cook food in liquid which is heated to just below boiling point.
cena	[Spanish] supper.
deep-fry	To cook completely submerged in hot oil
lemon grass	Light green stalks with a citrus flavor and scent used in Thai and other Asian cuisines for flavoring.
grate	To break up a piece of food into smaller pieces by abrading it against a rough, irregular surface as in a hand grater or a food processor.
underproofed loaves or rolls	Shaped bread or rolls which have not reached the desired height or volume before they are baked.
gram	Basic measure of metric weight: 28.35 grams = 1 ounce and 1000 grams = a kilogram = 2.2 U.S
poulet	[French] young chicken.
demi-glace	A rich, brown sauce made by boiling down meat stock until it’s reduced to a thick glaze that can coat a spoon.
z’manim	the yeshivish way to refer to semesters or periods of yeshiva – they call vacation bein hazmanim – between the times.
canape	French for an appetizer prepared and served on toast or crackers.
huckleberry	A wild, dark blue berry which resembles the blueberry
continuity	The exposure of consumers consistently, over time, to advertising intended to sell a product or service.
swedes	[Great Britain] Turnips.
braise	To cook meat or poultry slowly in a covered utensil in a small amount of liquid or steam
haute cuisine	French term for the highest quality restaurant food available
dos	Disk operating system.
model rocket	An aero-vehicle that ascends into the air by means of a reaction motor, but without the use of aerodynamic lifting surfaces
eft	Electronic funds transfer.
lobster mushroom	A wild mushroom that has a firm texture and a red and orange color like lobster shells.
soft-crack stage	A test for sugar syrup describing the hard but pliable threads formed when a drop of boiling syrup is immersed in cold water.
gugelhopf	[German] a sweetened yeast coffee cake baked in a fluted ring mold.
pasta e fagioli	A rich bean soup with pasta, in which a large sausage (such as cotechino) has been cooked
jerusalem artichoke	A tuber, also called sunchoke, with a very firm flesh and a flavour reminiscent of globe artichokes
parsnip	A long, white root vegetable with feathery green leaves
salisbury steak	A restaurant term for quality hamburger, made of chopped sirloin.
poisson	[French] fish.
migajon	[Spanish] soft inside of bread.
poule	[French] chicken.
cut in	To distribute solid fat in dry ingredients by chopping with knives or pastry blender until finely divided.
rà³ti	[French] roast.
reduced or fewer calories	A food containing a minimum of 25% fewer kcal per serving than a reference food.
parrilla	[Spanish] broiler or grill.
speck	Cured and smoked pork flank.
sterile	Free from all living organisms
tamarind paste	A vitamin-rich, tangy, prune like pulp from the pods of a tropical Asian tree
veal	meat from a calf no older than eight weeks.
blanche	Blanching is a process in which food is briefly plunged in boiling water for a moment, then immediately transferred to ice water to stop the cooking process
galette	[French] pancake; usually sweet, made of batters, doughs, or potatoes
tangelo	A cross between a tangerine and a grapefruit with loose skin that can range in color from deep reddish-orange to orange-yellow; very sweet and easy to peel.
baste	To moisten meat or other foods while cooking, in order to add flavor and to prevent drying of the surface
montina	A trademarked name (by a company called Amazing Grains) for Indian ricegrass, a bold-flavored grain that tastes like wheat but is gluten-free.
baking soda	"A base, alkaline in nature, formed when sodium carbonate (purified form of mineral trona) is mixed with carbon dioxide and water to form sodium bicarbonate
weigh-out	The act of reaching the limit on the amount of product that can be shipped in a truck because of weight
microwave cooking	A heating method that cooks with high-frequency radio waves that cause food molecules to pulse, creating friction that heats and cooks the food.
pine nuts	Also pignoli nuts, small, pellet-shaped nuts
rice vinegar	Used in both Japanese and Chinese cooking, rice vinegar is made from fermented rice and comes in several varieties, each differing in intensity and tartness
tenedor	[Spanish] fork.
mackerel	A long, slender saltwater fish
trimming	Removing discolored or damaged leaves or spots to give produce a fresh and uniform appearance.
telemarketing	Marketing by telephone to solicit customers in order to sell goods and services.
gosht	lamb
kuchen	[German] cake, usually yeast cake.
resting	To allow a roasted meat to sit for 20 to 30 minutes after removing from the oven before serving
cuchillo	[Spanish] knife.
guero chiles	A fresh chile; blond or light skinned; a generic term applied to a variety of yellow chiles; generally refers to long tapered varieties such as banana peppers, Hungarian wax chiles and Santa Fe grandes; mildly sweet to slightly hot, with a waxy but tart texture; used in yellow moles, salads, salsas and escabeches.
tembleque	[Spanish] a coconut dessert; a good commercial product is the Goya brand.
nopales	Fleshy leaves of the prickly pear, or nopal cactus
scallop	To bake food (usually cut in pieces) with a sauce or other liquid
coppa	The loin or shoulder of pork that is cured, cooked and dried
sencillo	[Spanish] simple.
brochette	[French] A skewer
chile ancho	wide chile pepper; refers to the broad, flat heart-shaped dried pod; in its fresh green form is known as poblano chile.
aero-pac	The Association of Experimental ROcketry of the PACific, a prefecture of Tripoli in Northern California which hosts NXRL (q.v.) each year in the Nevada Desert
chestnut	Mealy, but rich with an earthy taste, a delicious nut, almost always imported and usually found in autumn
tangerines	A type of mandarin with thick, rough, orange skin and sweet flesh.
pan-broil	To cook quickly in a hot skillet with very little fat or a sprinkling of salt.
sales	The dollar amount of products or services sold.
deep frying	Method of frying food by immersing it in hot fat or oil.
kremenchug	A city in the Ukraine
listing	One line about a product in a retailer's newspaper ad.
dogfish	Also known as cape shark
plank	An oiled, grooved hard-wood platter, usually oak, on which meat is served and carved
stales	See spoils.
key limes	Small, yellow-green limes that are tarter in flavor than the more common Persian limes
pulverize	To break a food down to powder by crushing or grinding.
longhorn cheese	Mild Cheddar cheese produced in the United States; any mild Cheddar can be substituted.
spill-in/spill-out	Food retailers serviced by a wholesaler outside a market area.
prairie strawberries	Red beans; also called Arizona strawberries.
muscoli	[Italian] mussels.
rebuyer	A person in a distributor's organization responsible for routine reorders of product.
bake	To cook in an oven with dry heat at a specific temperature.
kuppat holim	The medical insurance fund of the Histadrut, founded in 1912.
wild rice	A North American grass, cooked like rice and often served with game.
tejolote	[Spanish] pestle used to grind items in a molcajete.
dietary fiber	The part of whole grains, fruits, vegetables, beans, nuts and seeds that humans cannot digest; only found in plant foods.
walnut or hazelnut oil	These highly flavorful oils should (almost) never be used for cooking, but are wonderful in salad dressing and drizzled over cooked foods
carrier	A registered, licensed truck or rail company, which transports merchandise from one point to another
king salmon	Considered the finest Pacific salmon
redemption	To cash coupons or return bottles to obtain money or discounts.
glace de viande	[French] Meat glaze or residue in the bottom of a pan after roasting or frying meat; concentrated meat stock.
shiitake	The best domesticated mushroom, with a rich, distinctive, smoky flavor
disinfectant	Substance which reduces the risk of infection
j-i-t	Just-in-time delivery.
biryani	meat or vegetables cooked in rice
ovenable	A food ready to be heated, either in an oven or microwave.
goat	Goat meat has been eaten in other countries for centuries, but it never got very popular in the U.S
peche melba	Peaches served with a raspberry sauce.
fondant	An icing made of sugar syrup and glucose, which is cooked to a specific temperature and then kneaded to a smooth, soft paste
barm brack	An Irish bread, usually containing candied fruit peel and raisins or currants
ocean pout	A marine fish of the eelpout family found mainly in the Pacific
pine nuts	The blanched seeds from pine cones
sunflower seeds	Seeds of the sunflower, these can be roasted or dried in or out of their shells
jaban	[Spanish] wild boar.
focaccia	Italian bakers' snack, from Latin term "focus" or hearth
beat	To make a mixture smooth by introducing air with a brisk, regular motion that lifts the mixture over and over, or with a rotary motion as with an egg beater or electric mixer.
carne asada	[Spanish] marinated, broiled meat; in Sonora, Mexico means a picnic or cookout where meat is broiled.
bandwidth	The data transfer rate of an electronic communications system.
microbe	A microorganism that can cause disease
cordon bleu	[French] highly qualified cook
molasses	A thick, sweet, brownish-black liquid that is a by-product of sugar-refining; used in breads, cookies and pastries for its distinctive, slightly bitter flavor and dark color.
pappardelle	Plain pasta, usually homemade, shaped in broad ribbons with fluted edges, cut into short pieces (?-inch wide by 12 inches long).
panetone	An Italian cake made with a dough rich in egg yolks, traditionally served around Christmas time
fondant	A very sweet and thick sugar paste used in candy making and glazing baked goods.
dough	A mixture of oil or shortening, flour, liquid, and other ingredients that retains its shape when placed on a flat surface, although may change shape once baked like cookies and breads.
pizza stone	A clay or ceramic disk used for cooking pizza
beignets	Fritters
fmi	Food Marketing Institute.
calamares	[Spanish] squid.
hartshorn	Known as ammonium bicarbonate and used as a levening agent before baking powder and baking soda were readily available.
teflon	The trademarked name for a coating used on pots and pans to prevent food from sticking
cassis	Blackcurrant
calzone	A stuffed, half-moon-shaped Italian turnover, similar to a pizza folded in half and baked or deep fried
ricotta salata	[Italian] a lightly salted cheese produced from sheep milk that has been pressed and dried.
ground beef	Beef that has been ground or finely chopped; commonly referred to as hamburger.
bavette	Thin, oval shaped pasta.
hog side	Salt pork used in cooking and some baking; also called Old Ned.
macadamia nut	Also known as the Queensland nut, it is a fleshy white nut with a coconut-like flavor
cinnamon	Known in spanish as canela; the inner back from shoots of a tree called "Cinnamomum zeylanicum"; used in Mexican dishes that are sweet and savory; available in tightly rolled dry quills (sticks) or ground.
clarified butter	The upper portion, clear, liquefied and oil-like, of butter when it has been allowed to melt slowly and stand without heat until the solids have precipitated
cull	Checking displayed products in cases to remove off-condition or unsalable products.
section	An area in a retail store that contains one category of products.
tray	A container consisting typically of a corrugated or chip board, low walled, open box wrapped with plastic film.
tomato	The fleshy fruit of the Lycopersicon esculentum, a vine native to South America and a member of the nightshade family; used like a vegetable, tomatoes are available in a range of sizes, from tiny spheres (currant tomatoes) to large squat ones (beefsteak tomatoes) and colors, from green (unripe) to golden yellow to ruby red.
lapin	[French] rabbit
cauliflower	A member of the cabbage family (Brassica oleracea); has a head (called a curd) of tightly packed white florets (a purple variety is also available) partially covered with large waxy, pale green leaves on a white-green stalk; some varieties have a purple or greenish tinge.
soy milk	the liquid left after beans have been crushed in hot water and strained
cd-rom	Computer disk, read-only-memory
calendar	A chronological list by month of the major trade shows pertaining to the supermarket industry.
davis douche	A method of igniting clustered motors by using a piece of fuse in each motor with all fuses dropping into a pie plate that has been dusted with black powder and taped to the bottom of the model
snapper	There are a few hundred species of this lean, firm:textured saltwater fish, 15 or so which are available in the U.S
leber	[German] liver
brazil nuts	The seeds of a giant tree in the Brazilian forest; the large, hard fruit of this tree contains up to 20 seeds, each in its own hard shell
chiquihuite	[Spanish] woven basket for holding tortillas.
fryer	A chicken that weights 3 to 4 pounds and is 9 to 12 weeks old.
monter au beurre	To whisk cold butter into a hot liquid to give the liquid a silky consistency and depth of flavor.
lentils	Flat and round, lentils are the fastest cooking of all dried beans
peanut	A legume and not a nut (Arachis hypogea), it is the plant's nut-like seed that grows underground; the hard nut has a papery brown skin and is encased in a thin, netted tan pod and is used for snacking and for making peanut butter and oil; also known as a groundnut; earthnut, goober (from the African work nguba) and goober pea.
condiment	1
roi	Return on investment.
cherimoya	Also called the custard apple
chili verde	[Spanish] green chili.
striped bass	Firm-textured fish with meaty, pinkish flesh
pampano	[Spanish] pompano.
knackwurst	A smoked and cooked sausage made from beef and/or pork
sopaipillas	Puffy, crisp, deep-fried bread
score	To cut narrow slits partway through the outer surface of a food to tenderize it or to form a decorative pattern.
honeydew melon	Honeydews are bluntly oval in shape and weigh anywhere from 4 pounds to 8 pounds
blind bake	To bake a pie crust without the filling.
cerveza	[Spanish] beer.
rhubard	A perennial plant with thick red stalks and large green leaves which are poisonous
spit	Revolving skewer or metal rod on which meat, poultry or game is roasted over a fire or under a grill
kahan commission	The commission appointed by the Israeli cabinet on September 28, 1982 to investigate the IDF’s role in the massacre at the Sabra and Shatila Refugee camps during the First Lebanon War
golden delicious apple	A sweet, crisp, juicy all-purpose apple with yellow skin and flesh that resists browning
taco	[Mexican] wad or mouthful; fried, toasted or baked tortilla with filling rolled or folded inside
through the wall	An HPR fin attachment technique which provides much greater strength than the typical surface mount used in model rocketry
mise en place	[French] mise (to put) en (in) place (place)
pomme	[French] apple.
fino olive oil	A blend of extra-virgin and virgin olive oils
petit pain	[French] a roll.
dry saute	To saute food with very little or no fat; a nonstick pan is often used for this method.
wan	Wide Area Network.
mahi mahi	A fish, also known as dolphinfish
jigger	A liquid measure equal to 1 1/2 fluid ounces.
prawn	Term commonly used for any large shrimp, although a true prawn has a thinner body and longer legs than a shrimp, and an average market length of 3 inches or 4 inches.
vdu	Video display unit.
braise	To prepare food by browning, then cooking slowly in a small amount of liquid in the coven or in a covered pan on the stove top.
pacanas	[Spanish] pecan nuts.
london broil	See "Flank steak."
mash	To crush a food until smooth and evenly textured.
pimentos	A name used for roasted red peppers that have been canned or bottled in liquid
baba ghanoush	A Middle Eastern specialty that is a mixture of roasted eggplant, tahini (sesame paste), olive oil, lemon juice, and garlic
chikuwa	A variety of Japanese fish paste cake.
roulade	A thin piece of meat which is stuffed with a filling, secured with picks or string, then browned and baked.
portobello mushrooms	Enormous version of cremini with robust flavor
specials	Products sold at a reduced price or as part of a promotion to attract customers.
ch charo	[Spanish] pea.
no-knead	This home baking method refers to yeast breads that require no kneading
frisee	A member of the chicory family with delicately slender, curly leaves that are feathery in appearance and mildly bitter in taste.
free-range chicken or turkey	In theory, these birds are much better than the standard
oatcake	A flaky, flat Scottish biscuit made with oatmeal.
medallion	A very small, round cut of pork, veal, or beef.
bologna	A large, seasoned, cooked sausage made from pork, beef and veal
peel	To strip off the outside covering.
peach	A medium-sized stone fruit (Prunus persica) native to China; has a fuzzy, yellow-red skin, pale orange, yellow or white juicy flesh surrounding a hard stone and a sweet flavor; available as a clingstone and freestone.
reduce or reduction	The technique of cooking liquids down so that some of the water they contain evaporates
frijoles	Mexican word for beans.
collateral	An asset used to secure a loan.
crayfish	Also called "Crawfish" and "crawdads." Crayfish are freshwater crustaceans that look like tiny lobsters
lop chong	[Chinese] sweet pork sausage
peaks	The mounds made in a mixture
sumundari duniya	Sea World
take	A retail store's daily receipts, e.g., cash, checks, credit cards.
stock-up	A temporary price reduction for items due to a manufacturers' allowance or a volume buy.
giblets	The neck, heart, gizzard, and liver of poultry
engine	A machine that converts energy into mechanical motion
liquid smoke	Find in the condiment section of supermarkets.
marmite	[French] a rich meat soup or stock; an earthenware stock pot.
check-in	Receiving, checking and signing for merchandise delivered.
pastry wheel	A utensil with a cutting wheel attached to a handle
saag	spinach
balsamic vinegar	A wonderfully fragrant vinegar made from the juice of Trebbiano grapes
rasp	The Rocket Altitude Simulation Program
candy thermometer	A special thermometer, sometimes encased in a protective stainless steel cage that measures the heat of sugar syrup.
sieve	A utensil that has many small meshed or perforated openings; used to strain solids from liquids.
ucc	Uniform Code Council.
capocollo	An Italian sausage made from pork shoulder and flavored with sweet red peppers
venison	This term covers the meat from antelope, caribou, elk, deer, moose, and reindeer
andouille sausage	A spicy sausage made from pork chitterlings and tripe
coarse salt	Large crystals of salt, such as Kosher, rock salt, some sea salts, pretzel salt.
upcharge	A wholesaler's charge for a product that is based on the product 's cost plus handling and storage costs.
tube pan	A deep, ring-shaped cake pan with a hollow tube in the center; used for baking cakes, particularly angel food and sponge cake.
flameproof	Cookware that can be used directly on a burner or under a broiler without damage.
carne	In Italian and Spanish meaning meat.
fromage	A French cheese.
lasan	garlic
grasa	[Spanish] shortening.
halibut	A low:fat, firm white and mild:flavored fish from the flatfish family
moose	A large member of the deer family with enormous palmate antlers
mora chiles	A dried chile; a more subtle variety of smoked jalapeno than chipotles, they have a long mesquite flavor with tones of dried fruit; moras grandes are a larger version of the same type of chile, while smaller ones are often labeled "moritas." Use chipotles as a substitute for any of these chiles.
chile paste	Sometimes labeled "chili-garlic paste." This hot condiment is made with chiles, salt and garlic
guajalote	[Spanish] turkey; wild turkey.
zunge	[German] tongue.
riser	A shelf that extends above the normal top shelf to give a higher profile.
revoltijo de huevos	[Spanish] scrambled eggs.
recado	[Spanish] seasoning.
cdi	Category development index.
outbound	The direction and flow of customer traffic just prior to entering the checkout aisles and leaving the store
vanilla	An aromatic spice with a warm flavor, vanilla is the seed pod of an orchid
savory	Related to the mint family, savory has a flavor and aroma similar to a cross between mint and thyme
lachs	[German] salmon
hog maws	A pig's stomach, often stuffed with a sausage mixture, simmered, then baked.
glucosa	[Spanish] corn syrup.
gravy	Gravy is simply a sauce made from meat juices
serrano seco	[Spanish] dried red serrano chile.
croquembouche	Means "crunch in the mouth." A grand dessert made up of cream puffs that are dipped in caramel and assembled into a large pyramid shape
cloud ear/tree ear	Thin, brownish-black mushrooms with a subtle, woodsy taste; A good addition to stir-fries
sorghum	Gluten-free insoluble fiber with a bland flavor and light color; also known as milo.
royal icing	An icing which hardens when dried
insalata	[Italian] salad
ltl	Less-than-truckload
newton & newton-second	Metric units used to measure thrust and total impulse (q.v.)respectively
oi	Off-invoice.
palm sugar	Known as gula jawa (Indonesian), gula Malacca (Malaysian), nahm tahn beep (Thai)
cpsc	Consumer Product Safety Commission
hartshorn	a source of ammonia used in baking cookies or, as "salt of hartshorn," as smelling salts
quenches	[French] Light savory dumplings made of meat or fish and used as a garnish or in a delicate sauce.
resources	Materials, time, money and abilities available for use that can be drawn upon for aid or to take care of a need.
spoon bread	A kind of baked cornmeal pudding.
recondition	To repair or restore a product's appearance, e.g., trimming, re-crisping, taping on labels or other method.
guajillo chili peppers	A very hot pepper that is about 4 inches long
hanging	Suspending meat or game in a cool, dry place until it is tender.
spatula	A versatile utensil available in a variety of shapes and sizes and generally made from metal, wood or rubber.
dollarfish	This small, high:fat fish has a tender texture and a rich, sweet flavor
chain	A multi-unit retail operation with stores managed by a headquarters staff
stone ground	Grain milled between grindstones to retain more nutrients than other grinding methods.
hari mirch	green chili
duster	A cleaning tool made of feathers.
linguine	Long, narrow, moderately thick strands of pasta.
rework	Perishables: To crisp or trim a product that looks case- worn
grape leaves	The leaves taken from grapevines have been used in Mediterranean cuisine for hundreds of years.
broil	To cook close to a direct heat source, such as a gas flame or an electric coil
rso	The Range Safety Officer, the individual responsible for ensuring that rockets presented for launch are properly constructed, prepped and balanced for stability.
pasta	Pasta may refer to any of a wide variety of noodles from a variety of countries
parcook	To partially cook an item before storing or finishing by any number of other cooking methods.
pimientos dulces	[Spanish] sweet peppers.
paprika	[Hungarian] translated to sweet red pepper
deep:fry	To cook completely submerged in hot oil
mozzarella cheese	Mozzarella is known as a mild cheese with an elastic texture
wax bean	A yellow version of the green bean; has a slightly waxier pod.
off-shelf	A special product display that is not part of the regular store set, e.g., seasonal merchandise or promotion items.
pork chitterlings	The small intestines of freshly slaughtered pigs
whip	To beat rapidly to incorporate air and increase volume
farci	[French] stuffed.
drizzle	To pour a light amount, from a spoon, over food.
nonpareil	A tiny hard candy used to decorate cookies, candy, cakes, etc..
tartufi	[Italian] truffles.
over-wrap	To wrap a plastic container in cellophane to prevent tampering.
fettuccine	Long, relatively thick ribbons of pasta
butter that doesn't churn	Just a thought for people who have not studied or thought about the influence and the rhythm of nature according to the moon, there is a time to gather milk and churn for buttermaking and a time not to
hojas	[Spanish] leaves.
grano de elote	[Spanish] corn kernel.
salad spinner	A two-part device made up of a plastic basket inside a large plastic bowl
depalletize	To remove product from the original shipping pallet and repalletize it for shipping or storage.
kol isha	The voice of a woman (considered by the Rabbis of the Talmud to be distracting to men and thus lewd).
guinea fowl	A relative to the chicken and partridge, the female (hen) makes better eating than the male
st. louis arch	The trajectory of a Prang (q.v) when viewed from a distance
white wheat	In the U.S., wheat is classified into six classes - three classes have a bran coat that is considered "white" or pale to amber in color
tortilladora	[Spanish] small handcranked machine for making tortillas.
flamb	[French] served flaming, accomplished by pouring spirits over food and igniting them.
squab	A young domesticated pigeon that has never flown and is therefore very tender
lan	Local area network.
lovelace effect	A phenomenon where the nose cone is apparently "sucked" out of the body right at motor burnout
herbs	Diverse flavorings that are made of stems, leaves, flowers and seeds of various plants
foyot	This is a variation of a bearnaise sauce with the addition of a well reduced meat glaze.
sausage casings	Made from beef or pork products, available by special order from good meat markets or by mail order.
pharmacy	A place where prescription medicines are compounded and dispensed.
foie gras	[French] literally translated, "fat liver"; but the term is used to describe the fattened liver of both duck and geese
lake herring	One of the most prized whitefish found in the Great Lakes and in Canada
bizerba	A machine used to vacuum-seal meats and cheeses for display in the Deli Department.
rotation	A shelf-stocking procedure that ensures first-in, first-out by pulling older stock forward and placing newer stock at the back during restocking
crab	A marine crustacean that is highly prized throughout the world; its flavor and texture are considered by some to be the equal of lobster
bernoulli effect	A phenomenon first described by the 18th century Swiss scientist Daniel Bernoulli who studied the pressures in moving fluid streams
tapioca	A starchy, granular substance prepared from the root of the cassava plant; used to make puddings and thicken soups.
rockfish	A low:fat fish of the Pacific Coast
soy bean	Soybean are round, under one-half inch in diameter, and usually yellowish, although the may be other colors
fruit pectin	A substance found naturally in some fruits such as apples that possess the ability to gel liquids
capacitive discharge	A type of launch controller which uses a large capacitor to store electrical energy from a battery
single-serve	See portion pack.
potted meat	A meat that has been cooked and ground to a fine paste, lightly seasoned, and packed.
vitello	[Italian] veal.
rascasse	A type of scorpion fish which achieved glory in Provence for its starring role in the region's famed saffron-scented bouillabaisse.
index	An alphabetical list of products and prices handled by a wholesaler.
trout	Fish belonging to the salmon family and generally found in freshwater
parchment paper	A heavy moisture and grease-resistant paper used to line baking pans and wrap foods to be baked.
nuoc mam	See "Fish Sauce."
swiss roll tin	Jellyroll pan.
score	To make shallow or deep cuts in a decorative pattern with the point or a knife
stew	To simmer food in a small amount of liquid.
fortified	Supplied with more vitamins and minerals than were present in the natural state.
zartar blend	From Lebanon
empanada	A small savory pie from Spain and South America
baste	To moisten food during cooking with pan drippings, sauce, or other liquid, often with the help of a baster
chow-chow	A mustard-flavored mixed vegetable and pickle relish
cashier	See checker.
macerate	To soak fruit or other food in liquid to infuse it with the flavor of the liquid.
cut	To divide a food into smaller portions, usually with a knife or scissors.
trend	A pattern of behavior
corn starch	The fine, powdery flour obtained from the endosperm of corn used as a thickener for pie fillings and puddings; in combination with wheat flour in cakes, cookies, pastries, it produces a fine-textured product
jicama	Nicknamed yam bean and Mexican potato; a low-calorie thick brown-skinned root vegetable with white crunchy flesh that tastes like a cross between a water chestnut and a potato; after the fibrous skin has been pared away, jicama flesh will not discolor; primarily used in salads; when eaten raw, it is usually sprinkled with lime juice and chili powder; the smaller jicama are the most sweet and moist
pone	A round, flat food, such as corn pone.
mostaza	[Spanish] mustard.
basquaise	Food prepared in the style of Basque which often includes tomatoes and sweet or hot red peppers.
muscadine grape	A thick-skinned purple grape with a musky flavor, muscadine grapes are found in the Southeastern United States
single cream	[Great Britain] Light cream.
organic food	Food grown without the use of any chemicals, including synthetic fertilizers, pesticides or fungicides
whelk	A large marine snail that belongs to the mollusk family
bison	Also know as the "American Buffalo," bison is presently raised on game farms
pepper	The fruit of various members of the Capsicum genus; native to the Western hemisphere, a pepper has a hollow body with placental ribs (internal white veins) to which tiny seeds are attached (seeds are also attached to the stem end of the interior); a pepper can be white, yellow, green, brown, purple or red with a flavor ranging from delicately sweet to fiery hot; the genus includes sweet peppers and hot peppers.
feed bag	Ranch eating place; also mess house or nose bag.
mustard	A spice with a pungent flavor, available as seeds or ground, or a condiment prepared with it.
net carbs	The total carbohydrates eaten minus dietary fiber (which isn’t absorbed in the body).
veronique	[French] containing or garnished with green grapes.
canopy	An awning or covering ledge that extends over the top of grocery fixtures
fresh masa	A dough used in the making of tamales that consists of ground, dried corn that has been soaked in limewater.
bagging	A process of properly, carefully packing customer 's purchases in plastic or paper bags to suit customers.
benedictine	A green dip or sandwich spread made with cucumber, cream cheese, mayonnaise, and sometimes green food coloring
hcfc	Hydrochlorofluorocarbon.
beerwurst	A German cooked sausage with a garlic flavor and a dark red color
co-marketing	A joint effort between a retailer and a manufacturer to promote products.
cannibalization	A competitive factor that reduces a product's sales, such as the debut of a competing brand.
red perch	This important commercial fish is a member of the rockfish group
pate sable	Another type of sweet, short crust dough.
delay train/delay charge	Pyrotechnic material in the rocket motor which burns slowly between the propellant charge and the firing of the ejection charge
planogram	A department, shelf, or display schematic for allocating products by the number of facings and/or the depth of the display.
torta	[Spanish] hero sandwich; often made with a bolillo; also made with tortillas fried semi-crisp.
fast rising yeast	Smaller-grained than conventional active dry yeast; speeds rising as much as 50 percent, which may eliminate the need for a second rising
pan-bagnat	A sandwich from southern France, consisting of small round loaves of bread which have been hollowed out and filled with onions, anchovies, black olives, and tuna, then drenched in extra virgin olive oil.
pone bread	Corn bread.
tagging	A price or informational sign that highlights an item.
blackened	A cooking method popular in Cajun cuisine where seasoned foods are cooked over high heat in a very hot skillet until charred.
reef	A series of techniques used to gather the shroud lines of a parachute together to prevent it from fully opening
saut?	Cooking or browning food in a small amount of hot oil or fat until softened and the flavors are released.
chorizo	A spicy pork sausage from all Hispanic countries, ranging in seasoning from mild and sweet to fiercely hot
escabeche	[Spanish] pickled; souse; vegetables, especially chiles, marinated or pickled in vinegar
kohlrabi	A hybrid of cabbage and turnips; the pale green or pale purple bulbous stem is mild and sweet when young
electric match	A type of igniter originally designed to set off fuse-type blasting caps (i.e
kingdom of god	The state of the world in which God's will is fulfilled; expected to be brought into being at the end of time when Christ returns.
returns	Unsold, damaged, or defective merchandise sent to a supplier or distributor for credit or refund.
butterfly	To cut a food down the center, but not quite through, leaving both halves attached
pignoli	Pine nuts.
olla	Common Mexican pot which is tall and tapered inward on the top; it is shaped especially for cooking beans; stockpots and saucepans are good substitutes.
monosodium glutamate	A sodium salt found in wheat, beets, and soy bean products
ppum	Price per unit measure.
halbtrocken	[German] means half-dry in German
caribou	Any of several large North American deer which are related to Old World reindeer
ambrosia	A dessert of chilled fruits combined with coconut
molcajete y tejolete	The Mexican term for mortar (molcajete) and pestle (tejolete); sometimes made from volcanic rock.
beaver	A semi:aquatic animal of the rodent family
bonne femme	Cooked home-style; often with a creamy mushroom sauce.
solid food	any solid substance (as opposed to liquid) that is used as a source of nourishment
trade	An industry term for the grocery industry which includes wholesalers, retailers, food brokers, vendors and associations.
krasnodar	A city in the Ukraine located near the Black Sea
american spacemodeling	The journal of the National Association of Rocketry
krushnic effect	A very dramatic phenomenon where your rocket makes a tremendous amount of noise and smoke but doesn't go anywhere! This happens when the motor is recessed into the body tube by more than one tube diameter
corned	Meat that has been cured in a brine solution.
gill	Liquid measure equal to 1/4 pint.
igniter	An expendable device used to ignite a rocket motor.
pos	Point of sale.
catfish	This fish is firm, low in fat, and has a mild flavor
farina	[Italian] a fine meal or flour made from wheat, nuts and potatoes
chilling	Process of cooling prepared or partially prepared food, without freezing it, in a refrigerator.
groats	The dried kernels of wheat or oats.
fda	Food and Drug Administration.
dolphin fish	Also called "Mahi Mahi" and "Dorado." Although this fish is a dolphin, it is not a mammal
dehydrate	To remove moisture from food by drying it slowly in the oven or in an electric or manual dehydrator.
rebate	An advertising allowance or refund that reduces a retail price for a product if a customer mails a proof-of-purchase
incremental	An increase in product sales volume attributed to a special promotion or merchandising plan.
hard-ball stage	A test used in making candy describing the rigid ball formed when a drop of boiling sugar water syrup is dropped in cold water.
grease	(verb) To spread fat (or non-stick cooking spray) on a cooking utensil or pan to prevent food from sticking
charcuterie	The French word for the variety of pork preparations that are cured, smoked, or processed
jalapeno peppers	A short, dark green, tapered chile pepper with thick flesh
black rice	Milled rice is white in appearance, but the outer bran layer can be brown, red or black
waffle	Batter cooked on a hot greased waffle iron.
queso panela	This soft white cheese often is served as part of an appetizer or snack tray
orehones	[Spanish] dried fruits.
nam pla	See "Fish Sauce."
perejil	[Spanish] parsley.
chili paste/sauce	A variety of thick seasoning pastes and sauces made from ground chilies, oil, salt and sometimes garlic and vinegar are used throughout Asia.
baste	To add moisture, flavor and color to foods by brushing, drizzling or spooning pan juices or other liquids over the food during cooking.
dolly	A small hand-cart with two wheels used to move heavy objects.
carne asada	Beef or pork cut in thin diagonal strips and cooked quickly over very hot coals, as in a brasero or Japanese hibachi.
brandade	A puree of salt cod mixed with olive oil and potatoes
crescent roll	Also called a Butterhorn roll; a thin, triangular wedge rich yeast dough rolled from wide end to point.
porter house steak	A steak cut from the thick end of the tenderloin, or short loin, of beef.
bench proof	The final rising state in yeast dough production, occurring between the time the dough is panned and baked.
unsweetened	Chocolate liquor that has no sugar added to it
oyster	Bivalve mollusks with a hard, rough gray shell and creamy-beige to pale-gray meat.
oven slide	Cookie sheet.
tape	A register receipt given to a customer detailing the transaction, products, retail prices, coupons and payment.
cod	A popular lean, firm, white meat fish from the Pacific and the North Atlantic
fraises	[French] strawberries.
borrego	[Spanish] baby lamb.
vics	Voluntary inter-industry communication standard.
lomo de puerco	[Spanish] pork loin.
farmer's cheese	Uncreamed cottage cheese; also called baker's or pot cheese; dry-cured cottage cheese may be substituted.
olympic torch	A rocket that power prangs (q.v.) with the motor still burning
crullers	Pastry strips or twists, fried in deep fat.
zipper motor effect	A devastating side effect of mounting the shock cord to the motor mount (which is often done for strength or to anchor a piston ejection system)
pesticide	Chemical used to kill pests
blue crab	Named after its blue claws and dark blue:green shell, this crab is found along the Gulf and Atlantic coasts
capon	The culinary term for castrated chicken that is fed on a special diet until it is slaughtered at the age of 6 to 9 months
override	The management authorization needed to continue operating a cash register once preset HALO or LALO levels are exceeded
semilla	[Spanish] seed.
wine vinegar	Wine vinegar can be made from either red or white wine.
extruder	A small appliance that mixes the ingredients for pasta dough, kneads the dough it makes, and then forces the dough through different holes that can create a variety of pasta shapes.
bamboo shoots	The young growth of a certain edible bamboo plant
flat-iron steak	Beef shoulder top blade cut.
baking soda	Also called bicarbonate of soda and sodium bicarbonate is a leavening agent which is used as an essential ingredient in baking powder
parch	To dry; to cook in dry heat until almost scorched.
striped bass	This true bass is found along the Atlantic coast
basil	Native to India, it has long been a mainstay in Italian cooking
redeye salmon	Prized for canning, the sockeye salmon has a firm, red flesh
mold	To shape food, usually by pouring the liquefied food into a mold
vexar	A red screenlike, plastic sheet placed on top of a rack in refrigerated cases, which allows cold air to flow through to products on top of the vexar sheet
squib	A small explosive device used to detonate larger explosive charges
alter heim	Yiddish for saying old country.
pasilla	(pah-SEE-yah) Long and narrow; dried, it is nearly black and wrinkled; soak then puree for complex, medium-hot red sauce; used in chili powder and mole; fresh, it is used like poblanos.
diverter	A reseller that buys "deal" product from manufacturers to re-sell outside of a target market area.
horn of plenty mushroom	This is a wild mushroom with a hollow, funnel-shaped cap and is dark gray or black in color
leavening agent	An ingredient that causes dough or batter to rise, lightening its texture and increasing its volume, such as beaten eggs or egg whites, baking powder, baking soda and yeast.
lard	Rendered and clarified pork fat
cote	[French] chop or rib.
intercom	An in-store communication system used by employees to speak with one another.
souse loaf	Well:cooked pig's head and feet that are chopped into small pieces, marinated in lime juice, chili pepper and salt, then pressed into a loaf.
barbados sugar	A soft, moist, fine-textured type of raw sugar
encurtido	[Spanish] pickled; preserved.
r/g	Rocket glider
cut-case	A less-than-case-lot that a wholesaler sells to a retailer.
canadian bacon	The lean, boneless rib-eye of a pork loin which has been cured and smoked.
lugano olive	Italian black olive, sometimes packed with olive leaves; usually very salty.
or gano	Mexican oregano; wild marjoram; also called wild, bastard or dwarf marjoram; used to season many foods, particularly sauces and soups; plants grow wild in the Southwest; best substitute is marjoram or sage.
veal	Calves that are slaughtered from 1:
raw sugar	A coarse, tan granulated product similar to turbinado sugar; an intermediate product in cane sugar production
bundt pan	A ring-shaped tube pan with fluted sides.
shuruat	starter
parisienne	A white sauce with egg yolks.
pare	To cut off the outside covering.
homogenized	With fat broken down into such small particles that it stays suspended in liquid, rather than rising to the top.
peel	A large tool, that looks like a shovel, used to slide pizza onto a hot stone.
bone-in	A cut of meat containing the bone.
mexican oregano	Much larger leaves and a different appearance from the oregano most commonly found in the United States; almost always sold dried in the United States; used in many traditional recipes for red sauces, moles and stews; should be toasted slightly before using to enhance the flavor.
cure	To treat food by a variety of methods in order to preserve it over long periods of time from bacteria, mold, etc
hydrogenated fats	Fats that have gone through hydrogenation to prolong their shelf life
docking	The act of piercing small holes or making cuts in dough or crust before baking to allow steam to escape, thus preventing the dough from rising as it bakes.
normande	A cream sauce containing fish essence, mushrooms and egg yolks.
caldero	[Spanish] heavy kettle.
ruote	Wheel shaped pasta
wos	Weeks-of-supply.
mandel	[German] almond.
lobster	This crustacean was used as bait until around 1880
walnuts	Nuts with white flesh and a soft inner skin native to the Middle East, but commonly called English walnuts because they were first shipped from Britain, where they are considered a delicacy when eaten raw with cheese.
intermodal	Transporting products by a variety of transportation vehicles.
coddled eggs	Eggs which have been placed in rapidly boiling water and at once allowed to stand undisturbed for 10 to 15 minutes, in the cooling water; results in the whites and the yolks having the same degree of jellied firmness.
quelitas	[Spanish] lamb's quarters; pigweed; goosefoot; wild spinach; wild greens; bean and spinach dish seasoned with bacon and chile.
teff	a tiny, round grain that flourishes in the highlands of Ethiopia
medium power rocket	See "HPR Lite"
nar	National Association of Rocketry
pulque	[Spanish] beer made by fermenting the juice of the maguey cactus (century plant).
herkimer cheese	Smooth, cheddar-like cheese, named after the county in New York where it was first produced.
tripolitan	The Tripolitan...America's High Power Rocketry Magazine The bimonthly journal of the Tripoli Rocketry Association, published until July/August 1992
os/2	An IBM operating system for computers.
pate sucree	A sweet, short crust dough for tarts and tartlets.
bread scoring	1
dummy-up	A false bottom for displays, which gives the appearance of mass quantities of merchandise.
core	To remove the inedible center of fruits such as pineapples.
nimbu	lemon
vigo coloring	Common substitute for the yellow color of saffron
rib	A single stalk of a bunch of celery, also called a stalk.
warm	A temperature of 105 to 1150F (40 to 460C for liquid or food.
opossum	A cat:sized marsupial with a prehensile tail native to the Southern and Midwestern U.S
hog jowl	The fatty cheek of a hog that is smoked and cured
pmc	Plastic Model Conversion
score	To cut shallow slashes into a ham or other food, usually for decoration, to allow excess fat to drain, or to help tenderize.
mash	To crush, beat or squeeze food into a soft state by using a fork or a masher.
kabbalat panim	A reception for the groom before the wedding ceremony.
vegetable shortening	Vegetable oil that has been chemically altered (hydrogenated) into a solid state
osha	Occupational Safety and Health Administration.
ice bath	A bath of ice and water used to chill a food or beverage very quickly.
cardoon	Cardoons are the thick, fleshy stalks of a plant in the thistle family very similar to artichokes
charlotte mould	A plain mold for charlottes and other desserts, sometimes used for molded gelatin-based salads.
dry aging	A process usually referring to beef
pastry blender	A kitchen utensil with several u-shaped wires attached to a handle
gem pan	Muffin pan.
matelote	[French] in the sailor's style
sonorenses	[Spanish] Sonora-style.
melon	A member of the gourd family
paillard	A piece of meat or fish that has been pounded very thinly and grilled or sauteed.
clipstrip	A display piece suspended from a gondola shelf, used to cross-merchandise small items.
tenderloin	The tenderest part of a loin of meat, located on either side of the backbone.
bowl	beat it for 2 to 5 minutes, so the kulfi comes very soft
thuringer cervelat	A fresh, smoked sausage named after the former German region of Thuringia
devein	To remove the grainy, blackish vein under the rounded top of a shrimp by slitting the shrimp and pulling it out.
langoustine	[French] Dublin prawn
raccoon	A North American mammal that served as an important food source for pioneers
cereal grain	Cereal refers to grain and foods derived from them; the word cereal comes from Ceres, a pre-Roman goddess of agriculture
the rebbe	usually refers to the Lubavitcher Rebbe Menachem Mendal Schneerson who passed away in 1994.
chargeback	A manufacturer's bill to a retailer if the retailer fails to meet stated performance requirements.
blend/mix	The pricing of a defined section to achieve an overall profit percentage based on movement, unit profit and total sales of a section.
al denté	Describes foods, especially pasta, cooked only until soft enough to eat, but not overdone
snip	To cut food into small uniform lengths using kitchen shears or a small pair of scissors.
skim	To remove a substance from the surface of a liquid, usually with a spoon or special utensil
palmier	A cookie made of sheets of puff pastry that are rolled in sugar and folded to resemble palm leaves
salt pork	Salt-cured pork which is essentially a layer of fat
bamboo shoots	These are the ivory-colored shoots of the bamboo plant
haddock	A North Atlantic fish, the smaller cousin to the cod
keriyah	(Lit
botanas	Plugs; stoppers; appetizers served with drinks.
suckeyes	Cowboy term for pancakes.
rissole	Small pies similar to empanadas and piroshki
weight	The mass of heaviness of a substance; weight measurements are commonly expressed as grams (metric) ounces and pounds (U.S
springform mold	Baking tin with hinged sides, held together by a metal clamp or pin, which is opened to release the cake or pie which was cooked inside.
mouton	[French] mutton.
hangtown fry	Gold rush-style fried oysters.
kooknikim	Followers of Rav Kook.
orange roughy	A mild flavored New Zealand fish with white flesh, orange roughy is also low in fat.
burrito desayuno	[Spanish] breakfast burrito.
tallow biscuits	Hot biscuits spread with fresh tallow.
mesquite	A hardwood tree grown throughout the Southwest and Northern Mexico, mesquite wood is used in barbecueing and smoking foods.
pecorino romano	Hard grating cheese made from sheep's milk with a nutty, earthy flavor.
intranet	An internal computer network to facilitate corporate communications with access limited to a company.
cider	A drink almost always made from pressed apples
kiddushin	(Heb
shirataki noodles	Thin, long, translucent noodles made from very fine strands of a gelatinous substance called konnyaku, which is taken from the "devil's tongue plant" (Japanese yam)
poultry seasoning	Equal amounts of dried sage, dried thyme and dried marjoram.
halibut	The largest member of the flatfish family, found in the Pacific and Atlantic oceans, with lean, white, firm, mild-flavored flesh.
sterilisation	Process that destroys living organisms
checker	A front end employee who rings up, totals and collects for a customer's order
pulse	An action used with processors and blenders
shad	Small, delicate saltwater fish related to the alewife, herring, and sardine
plum	A small to medium-sized ovoid or spherical stone fruit (Prunus domestica) that grows in clusters; has a smooth skin that can be yellow, green, red, purple or indigo blue, a juicy flesh, large pit and sweet flavor.
tripe	The stomach lining of beef, pork, or sheep
baby back ribs	A slab of ribs cut from the pork primal loin and weighing 1.75 pounds or less.
plu	Price look-up.
clarify	To make a substance clear or pure.
croque-monsieur	The French version of a grilled ham and cheese sandwich with Gruyere cheese.
keren hayesod	(Palestine Foundation Fund)
strasbourgeoise	Served with goose livers and truffles.
bay leaf	An aromatic leaf that comes from bay laurel
pm	Push money.
roux	A mixture of fat and flour which is blended and cooked slowly over low heat until the desired consistency or color is reached
ensalada	[Spanish] salad.
grilling basket	A basket used while grilling smaller items
pesce	[Italian] fish.
migajas	[Spanish] crumbs.
cut	Items that are ordered, but not delivered because the warehouse is out of stock
reefer	A refrigerated trailer used to ship perishable products.
saltpeter	Potassium Nitrate
ph value	A scale indicating acidity or alkalinity in food
toss	To combine ingredients by gently turning over until until blended
garlic chives	Light green in color, long thin stalks with a small bud on the tip
semifirm cheese	Cooked and pressed, but not so long-aged, not crumbly (edam, jarlsberg).
coquito	tropical eggnog.
cma	Calendar marketing agreement.
ecr	Efficient consumer response.
chapati	A whole wheat Indian flatbread that can be grilled or fried.
pathogen	Disease-producing organism
porgy	Also know as "Scup" or "Porgie." These saltwater fish are generally lean, and coarse:grained
limones	[Spanish] Limes.
heat-and-eat	A precooked food that requires heating before consumption.
ketchup	Also spelled "catsup." A term derived from Asian cookery, this sauce is known to be a sweet sauce made from tomatoes
fifo	First in, first out.
beet	A large round, garnet red edible root with an edible leafy green top
crookneck cquash	A summer squash with a long slender neck and bulbous body, pale to deep yellow skin with a smooth to bumpy texture, creamy yellow flesh and mild, delicate flavor; also known as yellow squash.
klita	Absorption; social and economic integration of immigrants.
sea urchin	A round spiny creature found off the coasts of Europe and America
msg	This natural amino acid is found in seaweed, vegetables, cereal gluten and the residue of sugar beets, and is used as a flavor enhancer.
pomegranate	A red to purple fruit with thin leathery skin and hundreds of crunchy seeds encased in translucent, sweet-tart flesh
lemon sole	A small flat fish resembling sole or flounder.
rolling mincer	A tool with several circular blades arranged in a row with a handle
deep-fry	To cook in hot fat which is deep enough to completely cover the food.
radicchio	A member of the chicory family with red and white leaves
tamale	A corn husk stuffed with corn dough and savory fillings, then steamed.
muttonfish	A marine fish of the eelpout family found mainly in the Pacific
chicos	[Spanish] corn kernels that are roasted, steamed in a horno, then dried; they are not treated with lime; may be cooked for hours to serve as a vegetable, or ground into harinella, which may be used interchangeably with Masa Harina.
gehackte	[German] chopped.
flambe	Dramatic presentation of food by sprinkling with alcohol (or other flamable substance) and igniting into flames.
lamb	A sheep under 1 year old
tortilla	An unleavened Mexican bread, tortillas are flat and round
short	An inadequate amount of products needed to fill a shelf or an order or to meet customer demand.
bake cups	Paper or foil pleated cups used to line cupcake or muffin tins.
backhaul	A transportation practice used to defray costs by picking up products from a manufacturer after delivering products to a store.
raita	A yogurt salad consisting of yogurt and a variety of chopped vegetables, fruits and flavored with garam masala, herbs and black mustard seeds
queso	The Spanish word for cheese.
cob	Close of business.
butcher's knots	Butcher's knots are slip knots that make it possible to tighten and loosen string as needed when rolling a boned roast.
chestnut	The nut of the sweet chestnut tree
homogenization	A process used to break down the fat globules in milk and distribute them evenly throughout the liquid
stovetop hood	A metal hood that’s placed above a stovetop
blanco	[Spanish] white.
tostones	[Spanish] fried plantain slices.
gaajar	carrots
squid	This ten:armed cephalopod is related to the octopus and the cuttlefish
turducken	A Louisiana specialty: a chicken stuffed inside a duck stuffed inside a turkey.
shoplifter	A person who steals goods from a store, while pretending to shop.
frapp	Sweetened fruit juices frozen until semi-hard, then chilled.
kielbasa	Also known as kielbasy, kielbasi, or Polish sausage
kohen or cohen	(pl
bittersweet	35% chocolate liquor.
sirloin steak	A juicy, flavorful cut of beef from the portion of the animal between the rump and the tenderloin.
filé powder	A seasoning made of sassafras leaves
vinagre	[Spanish] vinegar.
handbill	A hand-delivered advertisement or promotional piece distributed to consumers in a trading area.
scallop	A mollusk with creamy texture and subtle but distinctive flavor
neufchatel cheese	A soft unripened cheese originally from Neufchatel-en-Bray, France
dating	A supplier's offer that provides discounts for payment of an invoice at some future date
cogs	Cost of goods sold.
pinones	[Spanish] pine nuts, pignolis; seeds of the pi on pine which ripen in the crevices of pine cones throughout the desert Southwest; delicious raw or toasted; store tightly covered and either refrigerate or freeze them, depending on how soon they are to be used.
bulb baster	A kitchen tool that consists of a long cylinder (usually glass or plastic) with a bulb (usually plastic or rubber) at the end
jackrabbit	A hare native to North America; originally called "jackass rabbit" because of its long ears; five-pound jackrabbits are about one year old and are best for roasting; the meat is dark, rich and more gamey than rabbit.
pumpkin	A spherical winter squash with a flattened top and base, size ranging from small to very large, fluted orange shell (yellow and green varieties are also available), yellow to orange flesh with a mild sweet flavor and numerous flat, edible seeds.
measuring cups	Containers used to measure the volume of dry or liquid foods.
lactic acid	A bitter-tasting tart acid that’s the preservative in pickled foods.
satay	Also spelled sate and sateh
spit	Sharp metal rod used to hold food for roasting over an open heat source.
bass	A term used for several varieties of fresh and saltwater spiny-finned fish
mache	A wild lettuce with small round leaves that may be used for salads or cooked and used as you would spinach
consignee	The recipient of a shipment of goods.
chef	(French) A culinary expert
sal	[Spanish] salt.
gondola	Display shelves and racks that form aisles in a retail store
guinentos	[Spanish] green bananas.
ocean perch	This important commercial fish is not a true perch, but is rather a member of the rockfish group
patty	A thin, round piece of food, such as a hamburger patty or a peppermint patty.
cassoulet	A classic stew from southwest France consisting of white beans and a variety of meats (such as lamb, pork, sausage, preserved duck or goose)
nffa	National Frozen Food Association Inc.
cfc	Chlorofluorocarbon.
rice wine	Called shao hsing in Chinese markets
dextrose	Also dextroglucose and known as glucose, this sugar is the chief source of energy in the body
nfpa	National Food Processors Association.
coupon	A discount certificate redeemed at the cash register
dot	To scatter bits of an ingredient (usually butter) evenly over the surface of another food.
buffalo	Also know as the "bison," buffalo is presently raised on game farms
ta	Trading area.
cool	When hot foods reduce in temperature until neither very hot or cold.
smelt	A rich and oily mild:flavored fish
iddba	International Dairy-Deli-Bakery Association.
jocoque	[Mexican] sour cream that has equal or less fat content than American sour cream
zucca	[Italian] squash
canning funnel	A wide-stemmed funnel (usually made of metal to resist heat) specifically designed to fit the necks of standard home canning jars.
kulot	Leniencies.
tapas	In Spain, an assortment of hors d'oeuvres or cocktail snacks.
unix	A major multi-user multiprocessing operating system, which is the leading operating system for minicomputers
self-service	A retail store with few service employees to assist customers other than at the checkout.
ambient	Room temperature, surroundings atmosphere
elotes	[Spanish] fresh corn cut from the cob; ear of fresh corn.
javelina	Collared peccary; small wild pig found in the Southwest.
cream of tartar	A byproduct of winemaking, also known as potassium acid tartare, used to leaven baked goods or as a stabilizer for whipped egg whites.
chad staging	A simple technique used to make a multi-stage rocket out of a single stage vehicle
vegetable oil	A general term describing blends of different vegetable oils such as corn, safflower, rapeseed, cottonseed and/or soybean oils; these blends are generally intended to have little flavor and aroma and to be used as all-purpose oils.
saccharin	A product made from coal tar, used as a substitute for sugar
korma	creamy sauce
krusten	[German] pastries.
saccharometer	An instrument for measuring the density of sugar
thai chilies	Known as hang prik (Thai), cabe or lombok (Indonesian), cabai or cili (Malaysian), Ot (Vietnamese)
tomatillos	Small, green, firm, tomatoes
pasty	Small pastry pie with a savory filling of meat, potatoes and onion.
footprint	The amount of square footage in a store used by a piece of equipment or display unit.
grits	Though the word "grits" can refer to any coarsely ground grain, it is commonly used to mean hominy grits
verduras	[Spanish] vegetables.
serenata	[Spanish] codfish salad.
squash	The edible fleshy fruit of various members of the gourd (Cucurbitaceae) family; generally divided into two categories based on peak season and skin type: summer and winter.
cm	Category manager.
spread	a) Distributing a product/ingredient in a thin layer over the surface of another product.b) A fat sold in stick form or in tubs that is less than 80 percent fat.
nectarine	A sweet, firm relative of the peach with smooth skin
crumpet	Small British yeast breads, baked on top of the stove
yema	[Spanish] yolk.
b/g	Boost Glider
yeast extract	A mixture of brewers yeast and salt high in flavour and protein
canard	[French] duck.
vorspeisen	[German] appetizers.
noisette	Very small medallions of meat.
rosbif	[French] roast beef.
blue crab	A variety of crab found along the Atlantic and Gulf coasts
garlic	Known as the stinking rose
glace	Ice or icecream from which all milk solids have been removed
booster	On a multi stage rocket this refers to the sections (stages) which drop off in mid-flight
milpa	[Spanish] cornfield.
kulcha	stuffed bread
chlorophyll	The green colour in vegetables
pimiento or pimento	A large red, sweet pepper
lo mein	1
retailer	A store owner or operator who sells products directly to customers, sets or implements retail policies and procedures and is responsible for store conditions and profitability.
journal	A printed tape inside a cash register that records all ongoing customer transactions
baker's cheese	Similar to cottage cheese, this soft, acidic white cheese is made from skim milk and used mainly in commercially baked goods
cg	Center of Gravity
waiver	The term used to describe the official permission given by the FAA allowing rockets with more than 113 grams of fuel or weighing more than 1 pound to be flown into FAA controlled airspace
cayenne	A small, hot, chile pepper, usually used ground or in pepper sauces.
sesame oil	This oil pressed from the sesame sees has a slightly nutty flavor
orange roughy	Ocean perch-like fish from New Zealand
etouffee	The French term a l'etouffee, meaning "to smother or suffocate," refers to a method in which foods are cooked over low heat with a minimal amount of liquid in a tightly covered pan
bluefin tuna	Among the largest of tuna, the bluefin can weigh over 1,000 pounds
primavera	Italian for "spring style," this term refers to the use of fresh vegetables as a seasoning or garnish in a dish.
turtle bean	A small black bean, also known as "black bean." The beans have long been popular in Mexico, the Caribbean, and the Southern U.S.
california sheepshead	A saltwater fish belonging to the wrasse family
conditioning	A procedure that prepares produce for display and sale through proper handling techniques (such as trimming excess leaves on greens)
depouillage	To skim the surface of a cooking liquid, such as a stock or sauce
bulb baster	A kitchen device used to baste various foods; consists of a tapered tube made of metal or plastic and a rubber bulb at the wider end
pancita	[Spanish] stuffed sheep's stomach.
nga	National Grocers Association.
porridge	Hot cooked (usually oatmeal) cereal.
poach	To cook food in liquid, at or just below the boiling point
parabola	A shape produced by the formula y=x^2
hartshorn	Also known as ammonium bicarbonate, hartshorn was commonly used before baking powder and baking soda were readily available
impulse	A measure of the total momentum imparted to the rocket by the motor
focaccia	An Italian flatbread made with pizza or bread dough, that can be baked plain or topped with onions, zucchini, eggplant, cheese, or whatever you choose.
conveyance	A legal term referring to a property transfer from one party to another.
tortillas de harina	Flour tortillas made from wheat flour
frito	[Spanish] fried.
jelly roll	A cake made of a layer of sponge cake spread with jelly or other filling then rolled up.
lifo	Last in, first out.
nogada	[Spanish] walnut sauce.
gras	[French] fat.
griddle	A pan with a smooth surface and shallow sides.
starch	Carbohydrate obtained from cereals and potatoes or other tubers.
the rav	usually refers to Rav J.B
calcium	A necessary mineral found in all dairy products, most dark leafy green vegetables (such as kale, turnip greens and broccoli), dried peas and beans, sardines and canned salmon with bones
layer	A row of similar products stacked on a pallet or shelf.
fresco	[Spanish] fresh.
steam	To cook in steam with or without pressure
hog jowl	The cheek of a hog
clavitos	[Spanish] little nails; tiny wild mushrooms.
eel	A variety of anadromous fish with a snakelike shape
delicata squash	A green striped winter squash with pale yellow skin
spice	A vegetable substance with a distinctive flavor and aroma that’s used to season food
rosefish	This important commercial fish is a member of the rockfish group
sweetened condensed milk	which has lots of sugar and is not a good substitute.
potage	[French] thick soup.
oyster mushroom	A smooth-capped mushroom with a fan shape and mild oyster-like flavor
drum	A variety of fish so named because of the sounds that it makes during mating
zuppa	[Italian] soup.
canela	[Spanish] cinnamon; Ceylon cinnamon; lighter in color and more subtle in flavor than cinnamon sold in the United States; dried inner bark of the "Cinnamomum zeylanicum" tree, which was brought to Mexico from Sri Lanka; canela sticks have a rough, torn appearance, and its soft surface grinds easily in spice mills and blenders.
taramasalata	A Greek dip made of olive oil and fish roe with the consistency similar to that of mayonnaise
haba	[Spanish] large bean.
grill	To cook above a heat source, such as traditional wood coals or charcoal, in the open air
haunch	Hindquarters; ham.
cube steak	A beef cut, usually top round or top sirloin, which is tenderized by a "cubing" process involving a pounding with a special mallet or being run through a "cubing" machine.
bite-size	To cut into pieces which can be easily chewed.
fresh	1
reconstitute	To bring a dried or dehydrated product to its original consistency by adding a liquid.
summer squash	There are many varieties of this gourd including zucchini, yellow straightneck, yellow crookneck and pattypan
blade steak	See "Arm steak".
kol tuv	Everything good (may you be blessed with everything good).
grenouilles	[French] frogs, frogs' legs.
lard	The fat separated from the fatty tissue of pork
pomme de terre	[French] potato.
baingan	eggplant
kolko	infamous Rabbi at Torah Temima who was convicted of child molestation – famous case because it was covered up for years.
jícama	Round, brown-skinned root vegetable with white flesh; primarily a texture food because its flavor is rather bland.
cast iron	Iron that’s been melted and formed in pan-shaped molds (or casts).
salvage	Product containers/shippers (bales, pallets, containers) that must be returned or recycled to defray operational costs.
gui	The graphical user interface of a World Wide Web page.
brussels sprouts	A vegetable of the cabbage family that grows in small cabbage-like heads or buds.
collard greens	One of a variety of "greens" with a firm leaf and sharp flavor somewhere between cabbage or kale and turnip greens, fellow members of the mustard family
crisper drawer	A drawer in a refrigerator (usually near the bottom) designed to keep vegetables and fruits fresher for longer periods of time.
collop	A piece of meat tenderized by beating or slicing thinly.
lychee	A small fruit from China and the West Indies, with a hard shell and sweet, juicy flesh
kitchen scale	A relatively small scale that includes some sort of container; designed for weighing various food items.
cayenne	Cayenne pepper is used to describe almost any hot, finely ground red chile pepper, but it was named after several tropical varieties that originated in Cayenne in French Guiana
ejotes	[Spanish] green beans; string beans.
deli-bake	A combination in-store bakery and deli department where equipment, floor space, and labor are shared, usually under common supervision.
harina de trito	[Spanish] wheat flour.
usdc	United States Department of Commerce.
mix	To blend ingredients.
ballistic coefficient	A measure of a projectile's ability to coast
quenelle	A poached dumpling, usually made of meat or fish.
giblets	The heart, neck, liver, and gizzard of poultry.
smoking	Method of curing foods, such as bacon or fish, by exposing it to wood smoke for a considerable period of time.
cash-and-carry	A policy that requires a wholesaler or retailer to pay cash upon delivery.
capers	Pickled hyssop buds which is used in sauces and as condiments for smoked fish and nicoise salad
barracuda	A pike:like sea fish with long pointed jaws filled with razor:sharp teeth
flounder	A fine:textured flatfish prized for its delicate flavor
herba santa	[Spanish] holy herb; often labeled as hoja santa, it contains licorice and sassafras flavors; has a broad, flat leaf; equal parts fresh basil and tarragon may be substituted using about half as much by volume as hierba santa.
boosted dart	A method of maximizing altitude for any given impulse motor
gut robber	In Western United States lingo, the cook; also known as bean master or biscuit roller.
fold	To combine by using two motions, one which cuts vertically throuth the mixture, the other with turns over by sliding the implement across the bottom of the mixing bowl.
kol nidre	The Yom Kippur Eve service is referred to as Kol Nidre
slug	An embossed plate that, when inserted into certain scales, prints a descriptive label.
fold	To gently mix two or more ingredients together by softly lifting up and over from the sides to the center.
legumes	[French] vegetables; plants with seed pods, such as peas and beans
goosefish	This large low:fat, firm:textured salt:water fish has a mild, sweet flavor that compares with lobster
ribeye steak	A tender, flavorful beef steak that comes from the rib section between the chuck and the short loin.
boning	Preparation process which removes bones from meat, poultry, game or fish.
sil	Standard Interchange language.
en papilotte	[French] Food wrapped, cooked and served in oiled or buttered paper or foil.
calico bass	One of a large number of North American freshwater fish closely related to the perch
caffeine	A mild organic stimulant found in foods such as coffee, tea and chocolate; acts as a stimulant on the nervous system, kidneys and heart, dilates the blood vessels and induces the release of insulin in the body.
date	The fruit of a palm tree grown in Mediterranean regions
cuisse	[French] thigh or leg.
motor	Something that imparts or produces motion, such as a machine or engine
mainframe	A non-networked, large computer, the predecessor of personal computers.
stollen	A German yeast bread traditionally made at Christmas time.
chinois strainer	A conical metal strainer used for straining stocks and sauces
sunchokes	Also called Jerusalem artichokes, sunchokes are the knobby roots of a perennial sunflower
hors d'oeuvre	Small, bite-size foods usually served before a meal.
jujube	A datelike fruit, most often red with yellow flesh, whose taste resembles that of a prune
fahrenheit	A temperature scale with 32? as the freezing point of water and 212? as its boiling point..
shichimi togarashi	A Japanese seven-spice chili seasoning that includes fresh chili flakes, black and white sesame seeds, poppy seeds, sansho, nori, and Mandarin orange peel.
kahlua	dark Mexican coffee liqueur.
bel paese	Semisoft Italian cheese having a mild, buttery flavor
backstock	Extra products stored in a backroom to restock shelves between deliveries.
tourte	Similar to pate en croute, these are pies made in a round shape and served cold
fillet	A boneless piece of meat or fish
herring	A small salt:water fish related to the shad, alewife, sardine, and the freshwater cisco
yogurt	A thick, custard-like, mildly acid preparation
mulato chile	A dried chile; in Mexican cooking it refers to the chile mulato, a dark black-brown dried chile famous for its use in Mole Poblano; tastes of licorice, chocolate and dried fruit; used in many dark moles; if unavailable, use anchos or pasillas.
mouler	[French] To grind soft food into a puree or dry food into a powder.
mis-pick	An improperly slotted or selected item that results in the wrong item being shipped and/or billed to a retailer by a wholesaler.
chinese cabage	Several varieties of cabbage are grown in China, but the two most known to Americans are bok choy (also known as Chinese white cabbage) and pe-tsai (also known as Chinese celery cabbage or Napa cabbage.
carne adovada	Pork steak marinated in chile sauce, then roasted or pan fried
tortelloni	This is a larger version of the tortellini.
torrone	Nougat candy.
english chop	A double-rib lamb chop.
sorghum	A cereal grass with cornlike leaves and clusters of cereal grain at the top on tall stalks
oregano	An herb (Origanum vulgare) and the wild form of marjoram; has a woody stalk with clumps of tiny, dark green leaves that have a pungent, peppery flavor and are used fresh or dried, principally in Italian and Greek cuisines; also known as wild marjoram.
celeriac	A European celery with a thick stem base, which can be prepared in the same way beets are
shabbos	Shabbat or The Sabbath
kaffeekuchen	[German] coffee cake.
bake-off	An in-store baking process using frozen doughs and products to prepare fresh products, i.e., fresh rolls, bread, doughnuts or other pastries.
petit four	Small, decoratively iced, rich cookie or cake served on elaborate buffets or at the end of a multi-course meal.
knesset approval	On January 22, 1974, Prime Minister Golda Meir asked the Knesset to approve the Sinai I Agreement, setting the precedent that many prime minister followed afterwards of seeking approval from the Knesset before signing peace agreements.
batter	The uncooked mixture which is the base for most baked goods
selle	Saddle (See "Saddle of lamb, veal," etc.)
retarder	The equipment into which dough is placed and allowed to thaw or slack out
producer	A grower or processor.
giblets	The cleaned gizzard, liver, and heart (sometimes the neck too) of poultry, generally used to flavor gravy.
calabaza	Baked pumpkin.
yakitori	Japanese term meaning "grilled," it usually refers to skewered chicken pieces.
biscochitos	Crispy anise-flavored cookies native to New Mexico; cut into stars or other decorative shapes and traditionally served at Christmas.
perishables	Foods requiring refrigeration or special handling because they spoil easily, such as meat, seafood, produce, deli, bakery and dairy.
cocido	[Spanish] cooked; boiled; meaty beef and vegetable soup.
lumpers	Temporary employees of motor carriers, shippers or receivers, hired to load or unload trucks.
calzone	[Italian} "trousers." A half-moon shaped pizza turnover, often served with sauce over the top rather than inside.
composite material	Hi-Tech materials, other than paper, wood or metal, used in the construction of rockets (see also "Phenolic").
manchamantel	[Spanish] "tablecloth stainer." Usually refers to sauces that do not wash out easily.
hops	A vining plant of Europe and Asia that produces conelike flowers and tender edible sprouts
monterey jack	Mild, buttery-flavor cheese usually sold in blocks; melts easily; also made with jalape os.
ketuva or ketuba	The classical Jewish religious marriage certificate
formaggio	An Italian cheese.
nuevo	[Spanish] new.
campechana	[Spanish] blend or mixture.
cherry pitter	A device (which looks suspiciously like a painful dental tool) designed to remove pits from cherries.
trim	To remove undesirable portions of a food item (ex
potassium	A mineral used primarily to assist the transmissions of nerve impulses and to develop protein
tray-pack	A shipping package designed to be displayed by removing the top.
lingcod	A North American Pacific coast fish with a mildly sweet flavor and a firm, lean texture.
corn oil	A pale yellow oil obtained from corn endosperms; odorless, almost flavorless, high in polyunsaturated fats with a high smoke point; a good medium for frying, also used in baking, dressings and to make margarine.
skirt steak	The diaphragm muscle, a little know but delicious cut of beef, very tender and juicy if broiled quickly and served rare.
comal	[Spanish] flat iron griddle for cooking tortillas.
queso fresco cheese	A fresh Mexican cheese similar to farmer cheese or cottage cheese
caliber	In rocketry, the diameter of the main body tube
hamburger	Ground beef formed into a patty for use in a hamburger sandwich
endive	Closely related to and often confused with chicory, endive comes in two main varieties: Belgian and curly
braise	Braising involves cooking a food in a little fat to brown--usually on the stove top--then covering and cooking slowly until done
carp	This freshwater fish ranges from 2 to 7 pounds and has a lean white flesh
signage	Advertising signs of many sizes used to attract customers to a display or a shelf location.
tusk	A large saltwater fish related to the cod
qr	Quick response.
spot	A small fish (approximately 1.5 pounds) belonging to the drum family
smitane	Wine sauce with sour cream and onions added.
lefse	[Norwegian] A thin, flat potato pancake, about the consistency of a tortilla and cooked by similar method
sectional density	A projectile's mass divided by the square of its diameter
rib steak	A steak cut from the rib portion, that part of the beef from which the standing rib roast or rolled rib roast is also taken; a club steak.
unsalables	Products unworthy of sale, e.g., damaged, out of date, spoiled.
bor	Burned Out Rocketeer (facetious)
rdi	Reference daily intake.
bowl	A round vessel used for preparing and serving foods.
rolling boil	A very fast boil that doesn't slow when stirred.
cool	To allow a food to sit until it is no longer warm to the touch.
sirloin	A cut of beef that lies between the Short Loin (very tender) and the Round (much tougher).
nex/ucs	Network exchange.
oyster plant	An edible root, known also as vegetable oyster, or salsify
vegetable oil	See oil.
merienda	[Spanish] afternoon tea following the daily siesta.
placement	The initial selling and subsequent establishment of a product brand or pack on a store shelf that previously did not stock or purchase it; a "new sale."
hoja santa	[Spanish] large leaf used in cooking in southern Mexico.
quick bread	Quick bread is made with baking soda or baking powder, which is why it's called "quick."
hors d'oeuvre	Small, bite-size foods served as an appetizer.
ugli	An irregular-shaped citrus fruit hybrid between a grapefruit and a tangerine native to Jamaica
peas	The edible seeds contained within the pods of various vines; the seeds are generally shelled and the pod discarded; although available fresh, peas are usually marketed canned or frozen.
baguette	A long, narrow loaf of French bread, usually with a crispy brown crust and a soft, but chewy interior.
pasilla chili peppers	Medium-hot chili peppers that are generally 6 inches to 8 inches long and 1 inch to 2 inches in diameter
inbound	The path customers follow as they enter a store and begin shopping
fireballs	An experimental rocketry/HPR launch hosted by AERO-PAC (q.v.) which has since been superseded by NXRL (q.v.)
stone chumash	most popular bible on the market
parrot fish	Any of various chiefly tropical marine fish, especially those of the family Scaridae
dead-heading	Returning an empty vehicle to a warehouse.
aam	mango
kreisau circle	The Kreisau Circle (German: Kreisauer Kreis) was the name the Gestapo gave to a group of Germans who met at the Kreisau estate of Helmut James Count of Moltke to plan the new German state that would come to power after a coup had overthrown the Nazi regime.
patatas	[Spanish] potatoes.
egg roll	Usually served as an appetizer, this small, deep-fried Chinese pastry is filled with minced or shredded vegetable and often meat
ketchup	A thick and spicy tomato sauce, ketchup is also known as catsup
kabbalat shabbat	Service welcoming the Sabbath.
macerate	To soak fruit or other food in liquid in order to soften and flavor it with the liquid
horseradish	Long, coarse-looking root whose intense heat nearly vanishes during cooking
king-crane commission	International commission of inquiry led by Americans Henry King and Charles Crane to examine the situation in Palestine in 1919
consumer	A person who buys goods or services for his or her own needs and not for resale.
sor	Standard operating reports.
cooler	A refrigerated holding unit in a warehouse or store for perishables.
brinjal	[India] Eggplant.
yellowfin tuna	A variety of tuna from the Pacific Ocean reaching up to 300 pounds
short'nin' bread	Sweet, rich quick bread.
didn't work	I tried this method and my mixture went from thickening to just yellow liquid in a matter of seconds
mash	To press or crush a food into a smooth mixture.
camarones	[Spanish] shrimps; shrimp.
baking stone	A round or rectangular plate of stone or unglazed, tile-like material used to provide the baking qualities of a brick oven floor
crush	To condense a food to its smallest particles, usually using a mortar and pestle or a rolling pin.
cactus paddle	A pad, or stem, of a prickly pear cactus, which is used in Mexican cuisine
snip	To cut quickly with scissors into fine pieces.
fryer	A size classification for chicken
fry	To cook food in fat over moderate to high heat.
verde	[Spanish] green.
morcilla	[Spanish] pork mixed with pig's blood and spices and steamed within the animal's stomach.
gills	The breathing organs of fish, which are removed during processing since they decompose rapidly and may contaminate the fish.
hornos	[Spanish] outdoor ovens; beehive ovens.
pastry bag	A cone-shaped bag with a pierced tip at the narrow end used for decorating desserts and pressing out dough into shapes.
cake flour	Fine-textured, silky flour milled from soft wheat, with a low protein content for making cakes, cookies, pastries and some breads.
saddle	The undivided loins of an animal, roasted as a unit.
kneading	Working with dough with the heels of your hands by pressing and folding it and turning the dough a quarter turn after each press and fold.
kale	Curly-leafed member of the cabbage family which grows in loose bunches
tunnel	To overmix batter
stilton cheese	A hard blue cheese made from whole cow's milkStilton has a rich texture that is slightly crumbly, and a pale-yellow interior with blue-green
en brochette	To cook small pieces of food on skewers.
konninut	Mobilization.
durian	A large fruit from southeast Asia that has a creamy, gelatinous texture and a nauseating smell similar to that of stinky feet
biscuit	A small tender, flaky quick bread, usually leavened with baking powder or using self-rising flour and is usually a savory (not sweet) hot bread served with meals.
crostini	Toasted bread slices which are brushed with olive oil and served with tomatoes, pumate, cheese, chicken liver mousse, bean puree, or tapenade
kettle	A large metal pot, usually made of iron, with a looped handle and a lid.
laurel	Tree on which bay leaves are grown; used as a seasoning in many dishes, the leaves should always be removed before serving.
bind	To thicken or smooth out the consistency of a liquid.
wasabi	Also called Japanese horseradish, a pungent green paste made from a rhizome of the watercress family.
roller	A conveyer that moves merchandise cases.
prang	Term describing a failure mode whereby a rocket comes down aerodynamically stable, in other words, 'streamlines in'
gemose	[German] vegetables.
havarti cheese	A mild, semisoft Danish cheese that is pale yellow and has small irregular holes
crisp	To restore the crunch to foods; vegetables such as celery and carrots can be crisped with an ice water bath, and foods such as stale crackers can be heated in a medium oven.
bb	Billback.
do-piyaza	double onions
ribbon	The term describing the texture of egg yolks which have been beaten with sugar
zuppa inglese	A refrigerated dessert similar to the British favorite, trifle (Tipsy cake or Tipsy pudding)
casein	Phosphoprotein rendered from milk, soybeans and other sources, important as the chief component of cheese (after fermentation), and contains all essential amino acids
oysters rockefeller	This creation was born in New Orleans in the late 1890s, and was reportedly named for John D
rice	1
mif	Missing In Flight
tapioca	This is a starchy ingredient derived from the cassava root
kitchen bouquet	Brand name for a bottled seasoning used to flavor and color gravy
divide	Equally portioning a dough or batter before shaping or panning prior to baking.
olio	[Italian] oil.
batter	A mixture of flour and liquid, usually combined with other ingredients, as in baked products
hoe cakes	Corn cakes cooked on a hoe
oat bran	The outer layers of the oat kernel that are particularly high in soluble fiber; good added to baked goods.
dry cure	A method of curing meat or fish by using a combination of salts and seasonings, usually before smoking.
bacon	bacon in a chunk
chanterelle	A wild mushroom with a golden color and a funnel-shaped cap
bran	The tough, outer covering of several types of grain kernels
gse	Ground Support Equipment
ray	This kite:shaped fish features edible fins
chu-toro	A choice, marbled, milky pink cut of tuna with a desirably high fat content, used in sushi
vent	To allow the circulation or escape of a liquid or gas.
membrillo	[Spanish] quince.
sandia	[Spanish] watermelon.
candy thermometer	Cooking tool comprised of a large glass mercury thermometer that measures temperatures from about 40 degrees F to 400 degrees F
saddle blankets	Cowboy name for large pancakes.
jobber	A full-line wholesaler capable of providing a variety of retail services including product distribution, ordering, stocking, advertising, financial information and reporting
effective exhaust velocity	See Impulse (Relative)
chile pasado	[Spanish] chile of the past; roasted, peeled and sun-dried green chiles.
kripo	(Ger
gastroenteritis	Inflammation of the stomach and intestinal tract that normally results in diarrhoea
sprinkle	Scattering particles of sugar or toppings over a surface, like frosting, cake or bread.
wasabi	A type of Japanese horseradish that has a fresh, hot taste
r-t-e	Ready-to-eat.
benedictine	A green spread made with cucumber, cream cheese and mayonnaise.
lease-back	A process of financing a building; then selling it to an outside company and paying rent
multipurpose cooker	A pot that has heating elements embedded into the base so that the appliance cooks with direct heat; usually includes a dial-controlled thermostat.
omelet pan	A shallow pan with sloping sides, a flat bottom and long handle.
chileatole	[Spanish] masa soup.
en croute	Food baked in a crust.
stock cubes	[Great Britain] Bouillon cubes.
mussels	Much less expensive than clams
grouper	This true sea bass, found in the Gulf of Mexico and the Atlantic, has a lean firm flesh
elderberries	The tart fruit of the elder tree found throughout the Northern Hemisphere
strain	To pass a liquid or moist mixture through a colander, sieve or cheese cloth to remove solid particles.
marinade	A seasoned liquid, often containing vinegar and oil, in which food is soaked to improve flavor.
boil	To heat a liquid until bubbles appear on the surface (2120F for water at sea level).
roll-out	A marketing campaign to introduce a new product.
bangers	British colloquial term for sausages
ezras nashim	women’s section in a synagogue
wrapper	A machine used to wrap products.
skunk egg	Cowboy term for an onion.
suet	The hard fat around the kidneys and loins of beef, mutton or pork.
payload	Anything carried aloft by the rocket that is not part of the rocket itself
hardware	Produce such as citrus fruits, potatoes, root vegetables and other fruits and vegetables that will withstand handling and transportation without refrigeration.
cal	dolomitic lime; slaked lime; mineral added to corn when making nixtamal masa to loosen the kernels' skins.
flauta	A corn tortilla wrapped around a savory filling and fried.
sea vegetables	A rich source of iodine and an important food source in many oriental cultures
madeleine	A small scalloped or shell shaped cookie or cake made from a rich batter similar to genoise
bourrride	Another fish stew from southern France
bonito	From the tuna family, the small bonito rarely exceeds 25 pounds
snail	Popular since prehistoric times, the snail was greatly favored by ancient Romans who set aside special vineyards where snails could feed and fatten.
panques	[Spanish] pancakes.
flank steak	A long, thin, fibrous cut of beef from an animal's lower hindquarters, usually tenderized by marinating.
kudzu or kuzu	A Japanese thickener made from the root of the kudzu vine
kol israel	Voice of Israel; state radio station.
matafan	A thick pancake eaten sweet as a snack, or savory as an accompaniment to cheese
chining	Meat carving process whereby the backbone is separated from the ribs in a join to make carving easier.
tierno	[Spanish] tender.
sugar snap pea	A sweet pea that is a hybrid of the English pea and snow pea; the bright green, crisp pod and the paler green, tender seeds are both edible.
instant yeast	A specially processed form of active dry yeast; can be mixed into a dough dry (rather than dissolved) and reduces rising time by up to 50 percent.
marinara	A spicy tomato and garlic sauce.
softlines	The classification of general merchandise that includes apparel, bedding, hosiery, linens, shoes, etc.
po	Purchase order.
geoduck	A huge, soft-shell Pacific clam
nawd	National Association of Wholesale Distributors
meat tenderizer	A food product obtained from the papaya, which works on the fibers of raw meat to make it tender, regardless of kind, grade, or cut
inventory	Stock-on-hand
turtle bean	A small black bean, also known as "black bean." The beans have long been popular in Mexico, the Caribbean, and the South.
music roots	sweet potatoes; so called because of the gaseous effect.
mix	See product mix.
onion	Bulb vegetables related to the lily, with a characteristic strong flavor and odor.
cruise missile	A rocket which has failed in such a way that it ends up flying horizontally while still under power
tortilla	[Latin American] a very thin Mexican bread made of corn or wheat flour
persillade	A mixture of paste garlic, finely chopped parsley, a little olive oil, and sometimes bread crumbs.
middleman	An intermediary in the purchase and/or flow of products from producers to customers.
frizzle	To fry thin slices of meat or other food until the edges curl.
pastrami	A highly seasoned preserved meat made from beef dry:cured with salt or saltpeter
rigatoni	Thick- ridged tubes cut in lengths of about 1-½ inches
capsicum	The family name for sweet and hot peppers
flank steak	The triangular-shaped muscle from the underside of a flank of beef; when broiled, served rare and sliced thin, as horizontally as possible, this is tender and juicy, and is called London Broil
under-ring	A cashier ringing a product at a price that is less than actual price.
kosher salt	urified, refined rock salt approved for use on kosher meats
cook-chill	A cooking and food preservation process for food-service products
roll	To coat lightly with a powdery substance; to dredge.
baccala	See "Salt Cod, dried."
time delay	See "Delay Train"
bacon rashers	Canadian bacon or ham.
set	The layout of merchandise in an aisle or store.
faced	The pulling forward of product to the edge of the gondola shelf to make the display appear fully stocked
quart	A measure of volume in the U.S
push/pull	A marketing concept in which product is "pushed" by a manufacturer with a special promotion (advertising, merchandising) and "pulled" out of the store through customers' demand created by the promotion.
lentils	A legume with small flat seeds used in soups and stews.
multipack	A multi-item pack of products with the same UPC.
bamboo leaves	Used in Asian cooking to wrap ingredients for steaming
table salt	Also called granulated salt, it is produced by boiling and evaporation of brine
suppe	[German] soup.
ebit	Earnings before interest and taxes.
kach/kahane chai	Two ultra right-wing organizations that have called for the expulsion of all Arabs from Israel
feif	Food Executives International Foundation.
mrn	The Model Rocket News - The oldest continuously published rocketry periodical
boston lettuce	Part of the butterhead family, this simple lettuce sports soft but fairly well-defined heads with lots of loose outer leaves
carbohydrate	An important class of foods derived from organic nutrients
chimiquito	[Spanish] stuffed and fried flour tortilla; it is rolled like a flauta or taquito rather than being wrapped like a burrito or chimichanga.
english pea	This is the common garden pea, also called green pea.
calorie free	A food containing less than 5 calories per serving.
pickups	An out-of-stock product purchased to complete scheduled orders or to fill a store shelf until a scheduled delivery arrives.
kale	Flavorful, curly-leafed green, widely available
sturgeon	A name for various migratory species of fish know for its rich, high:fat flavor, firm texture, and excellent roe
scaling	The pricing of merchandise on the basis of weight and retail price.
gobi	cauliflower
celeriac	Also known as celery root
kevuzah	Small commune of pioneers constituting an agricultural settlement in Eretz Israel (evolved later into kibbutz).
pasilla chiles	Called a chilaca in its fresh form
broil	To cook food directly under or over heat source, usually in the oven under the top broiling element or on the grill.
white truffles	Truffles are quite expensive
carrot	A member of the parsley family (Daucus carota); has lacy green foliage, an edible orange taproot with a milk sweet flavor and crisp texture, a tapering shape and comes in a variety of sizes.
hbc	Health and beauty care.
fajitas	[Spanish] little belts; marinated and grilled skirt steak; called arracheras in Mexico; refers to the cut of meat, not the way it is served; a lower-fat substitute is flank steak.
ono	The Hawaiian name for "Wahoo," a marine fish whose flesh compares favorably with Albacore
emmental cheese	Named for Switzerland's Emmental valley, this mellow, sweet but nutty cheese is the best Swiss cheese you can buy
orzo	A tiny pasta shape that resembles large grains of rice.
nixtamal	[Spanish] hominy; lime-slaked corn; used to make posole or ground into masa, or dough, to make tortillas.
goatfish	Goatfish is so named because of its two long "whiskers" that resemble a goat's whiskers
spelt	An often neglected wheat berry, overlooked in favor of those better suited to bread making
glaze	To brush a food with sauce, icing, or other topping to create a shiny surface
funnel	A conical tool with a short straight tube at the tip used to transfer liquids into a narrow-mouthed vessel
skate	This kite:shaped fish features edible fins
borek	Turkish appetizer
grade	A food industry classification system or standard that indicates a quality level, such as, Grade A, Prime, or Extra Fancy.
pasa	[Spanish] raisin.
string test	A simple method for testing the stability of a model
bouilli	Meat used to prepare soup which is then served as a separate course.
fatback	Fat from the back of a pig
kovno	(Lith
prototype	An initial, development design used to test out principles and concepts but never intended to be a finished or production design
nusskuchen	[German] Nutcake.
velveting	[Asian] A Chinese cooking technique used in stir-frying
jamaica	[Spanish] hibiscus; deep red calyxes that cover the blossoms before the flowers open; used to flavor beverages; commonly labeled sorrel in markets.
prosciutto	The Italian word for ham, usually referring to the raw cured hams of Parma
chuck wagon chicken	bacon; also called Kansas City fish.
advanced rocket	see 'High Power Rocket'
cantina	[Spanish] bar.
foie gras	The term means goose liver, but is used to describe the fattened liver of both duck and geese.
pumate	[Italian] sun-dried tomatoes.
recess cake tin	Sponge flan pan.
beating	Process of mixing food to introduce air and make it lighter or fluffier
stainless steel	An alloy of steel
antibiotic	Drug used to destroy disease-producing germs within human or animal bodies
napa cabbage	Sometimes called Chinese celery cabbage
kibbutz dati	A religious Zionist kibbutz movement.
supply	The quantity of merchandise in stock at a store or a warehouse.
pantryload	A stock-piling of sale products by customers to take advantage of low prices, e.g., carbonated beverages.
forklift	A vehicle with projecting prongs that slide under a pallet to move merchandise in a warehouse or store.
chuck wagon	kitchen on wheels used on the range.
preorders	Future advertised items that are ordered in advance from the warehouse.
lcl	Less-than-carload.
bisteces	[Spanish] steaks.
domestic turbot	A highly prized flatfish with a lean, firm white flesh and a mild flavor
markdown	A price reduction of merchandise to sell older merchandise or for a specific sale period.
citrus zester	A hand tool with a stainless-steel cutting edge having five tiny cutting holes
browning	Preparation method, usually in a skillet or pot on the stove top, which sears in the outer surface of meat to seal in the juices.
silver foil	Edible silver in ultra-thin sheets
dataviews	An easy-to-read table of data, which measures dollar sales, gross margin, and unit movement.
batter	A flour-liquid mixture that is thin enough to pour
puree	Food that has been mashed or sieved.
fleisch	[German] meat.
consignment	Items offered for sale on a cash or short-term credit basis
chile powder	Pure ground dried chiles; depending on the variety used, its flavor can range from sweet and mild to pungent and extremely hot and its color from yellow-orange to red to dark brown; used as a flavoring.
peperoni	Made with peppers.
sesame seeds	Crispy little seeds with a nutty flavor
mole negro	[Spanish] the best known of Oaxaca's famous "seven moles."
kallah	(Heb
grande	[Spanish] large.
nutmeg	The hard seed of a yellow fruit from a tree (Myristica fragrans) native to the East Indies; has an oval shape and smooth texture with a strong, sweet aroma and flavor; used ground (grated) in sweet and savory dishes.
clarify	To clear fats by heating and filtering; to clear consommes and jellies with beaten egg white.
pyaaz	onion
menta	[Spanish] mint.
delmonico steak	Sometimes called a shell steak; a tender cut from the short loin.
pluck	Offal; to remove the feathers from a domesticated or game bird.
jus	[French] a rich, lightly reduced stock used as a sauce for roasted meats
pickerel	A small (between two and three pound) variety of the freshwater pike
ap	Ammonium Perchlorate, the oxidizer used in composite rocket motors
extract	Concentrated flavors from various foods, usually derived from distillation or evaporation
rice paper	[China] an edible paper made from rice and used to wrap dumplings, Vietnamese summer rolls, and other Asian foods; edible, glossy white paper made from the pith of a tree grown in China
rigatoni	[Italian] large pasta tubes with ribbed sides.
degrease	To skim off fat that forms on the tops of simmering broths, sauces, and other liquids.
orientation	In electronic space management, product placement and positioning on the shelf.
cajun	A cuisine with both Southern and French influences.
veau	[French] veal.
etouffee	French for smothered and refers to a stewed dish cooked little liquid in a tightly closed pot
rows	See facings.
tabasco sauce	A brand of sauce made from small, hot, red tabasco peppers, vinegar, and salt
edlp	Everyday low pricing.
dock	Any of several varieties of a hardy perennial herb belonging to the buckwheat family, all with some amount of acidity and sourness
cost-plus	A method of pricing where merchandise is billed at cost, with a percentage mark-up, or dollar charge, added for services rendered.
chinese parsley	Also called cilantro and coriander.
short-broiling	The same as parboiling or poaching.
fermented black beans	This pungent Chinese specialty consists of small black soybeans preserved in salt and sold in covered jars or plastic bags
julep	A sweet alcoholic drink flavored with the leaves of an aromatic plant; from the Arab "julab," for rosewater
re-kitted	A (painfully) humorous term that refers to any situation where a rocket goes to pieces such as a prang (q.v.) or a CATO (q.v.)
tuna	A saltwater fish related to the mackerel
sear	To prepare meat by browning it rapidly with fierce heat to seal in the juices and flavor of the meat.
cutting	Opening or sampling a product to evaluate its appearance, flavor, quality and/or consistency.
crepas	[Spanish] crepes.
enrich	To improve the nutritional value of an ingredient or food
hatch chiles	A fresh chile; close relative of the New Mexico green chile.
lien	A legal claim upon real or personal property to satisfy a debt or obligation; a mortgage.
sardines	The common name for any of several small, soft-boned, saltwater fish including sprat, young pilchard and herring
leavening	Process of producing gas in a dough or batter
tenderloin	That portion of the beef between the sirloin and the ribs; also known as short loin
jerusalem artichoke	Knobby root (tuber) which keeps well under refrigeration; they discolor after peeling, so dip them in lemon water as the flesh is exposed
vainilla	[Spanish] vanilla; it was cultivated by the Aztecs and is native to the New World; the intensely fragrant bean from a variety of orchid native to Mexico; used to flavor desserts, ice cream and beverages; do not purchase the inexpensive imitations which are made from the tonka bean because it may be a carcinogen.
season	To prepare a new pan or wok with an oil coating that creates a resistant cooking surface.
klal yisrael	The Jewish community as a whole.
eom	End of month.
so	Standing order.
pasticceria	[Italian] pastry.
prepackaging	A manufacturer's packaging and pricing of products before delivery to the retail store
confectioners' sugar	This powdered sugar is best in recipes that will not be cooked at all, such as frostings, because it dissolves better than regular granulated sugar; it is also good sprinkled on top of baked goods
trailer	A mail-in incentive attached to a product to increase the sales of a slow-selling product in an otherwise fast-moving category.
verdura	[Italian] vegetables.
cotechino	A fresh pork sausage with a very fine consistency and delicate flavor
incubation period	Time between infection and first signs of illness
katsuo	This small tuna (6 to 8 pounds) has a light:colored meat similar to yellowfin
expense	Overhead costs that include salaries, supplies, advertising, depreciation, and maintenance.
red curry paste	A spicy condiment used in Thai cooking
french chop	A rib lamb chop.
edp	Electronic data processing.
concasse	[French] term for chopping a vegetable coarsely
bulletin	A communication to distribute information among different segments of an industry.
yabar	Yet Another Born Again Rocketeer.
celtuce	An Asian salad plant resembling a head of lettuce with long, pale stalks, and having a flavor reminiscent of celery
quinoa	Quinoa is a protein rich grain which is also high in unsaturated fat and lower in carbohydrates than most grains
over-ring	The ringing or scanning of the price of a product higher than its shelf price.
lima beans	There are two common varieties of lima beans: the Fordhook and the baby (also called sieva)
chiles secos	[Spanish] dried chiles.
koach	(Heb
piccata	[Italian] chopped meat.
espagnole sauce	This is the foundation of all of the brown sauces
extenders	Shelves, tables or baskets used along with permanent fixtures to increase display space in a department.
pear	A spherical to bell-shaped pome fruit (Pyrus communis), generally with a juicy, tender, crisp off-white flesh, moderately thin skin that can range in color from celadon green to golden yellow to tawny red and a flavor that can be sweet to spicy; pears can be eaten out of hand or cooked and are grown in temperate regions worldwide.
trout	A delicately flavored fish that belongs to the same family as salmon and whitefish
terrapin	This eight:inch long freshwater turtle is considered by many to have the best meat among turtles
whitebait	The young of the herring, very tiny, usually saut ed.
fuji apple	A cross between the Red Delicious and Virginia Rawls Jennet apples
freeze	To preserved food by placing it in temperatures below 32?F (0?C) so that the moisture solidifies.
panaderia	[Spanish] bakery.
tailgate	(United States) outdoor snack, meal or beverages originally served from the back of a pick-up truck at any sporting event
roast	To cook in an uncovered pan in the oven to produce a well:browned exterior and a moister, cooked interior
rice paper wrappers	Circular sheets made from rice flour measuring approximately 8 inches in diameter, rice paper wrappers are brittle and translucent
mutter	peas
cup	A unit of measure in the U.S
brochette	Food cooked on a skewer
borlotti bean	Native to Italy, this bean is like the pinto, but reversed in color with maroon highlights on a thin pink skin
marsala	A fortified Italian wine, Marsala is used as a dessert wine or after-dinner drink, and is often used in cooking.
mexican mint marigold	Also known as "sweet mace"; flavor of the leaves is similar to tarragon with a subtle anise flavor; both the leaves and petals can be used in sauces and relishes and as a garnish.
pastry wheel	Small, serrated wooden or metal wheel-like utensil for cutting and fluting pastry.
plants	Four sacred plants of the Southwest Indians are beans, corn, squash and tobacco.
chitterlings	The boiled, fried or stuffed small intestines of pigs, popular in the southern United States.
re-wraps	Products that are removed, reconditioned (if salable) and displayed with limited sell- by dates.
colander	Used for draining liquid from solids, the colander is a perforated, bowl-shaped container
chuff	A form of unstable combustion marked by brief bursts of thrust separated by periods of no thrust
kfar habad	Newspaper of Habad (Lubavitcher) hasidim.
lettuce	Any of a variety of plants of the genus Lactuca grown worldwide
ginger	A root originally grown in the Asian tropics; Southwestern recipes usually call for ground dried ginger.
cooling rack	A flat grid of closely spaced metal wires resting on small feet; used for cooling baked goods by allowing air to circulate around the food.
rotogravure	See roto.
refrito	[Spanish] refried; usually describes beans that are cooked, mashed, and fried in lard.
merchandiser	A person who designs a store's layout, selects and prices products and decides which signs to use to maximize sales volume
fennel	Fennel is a crisp, aromatic vegetable with a licorice flavor and celery-like texture
harira	A thick and robust North African soup.
roulade	[French] rolled meat, chocolate cake, vegetables, etc.
germ	The embryo of a kernel of grain, such as wheat, making up about 2.5 percent of the kernel's weight; often separated out in processed flour because its fat content makes flour more perishable
oie	[French] goose.
savarin	[French] rich yeast cake, which is baked in a ring mold and soaked in liqueur-flavored syrup
krieges	German for soldiers or warriors, also reference to prisoners of war in World War II.
sell-down	The amount of time it takes to sell all products on the shelf.
mesa	[Spanish] table.
bollito	A boiling bean native to the Southwest; an ancestor of the pinto bean; takes a bit longer to cook; often used in broth-style side dishes of Mexican cuisine.
overstock	An excessive amount of product purchased in anticipation of increased sales volume.
dust	To lightly sprinkle a baked product or surface with powdered sugar, flour, or meal.
water buffalo	A buffalo native to the Old World tropics with large flattened horns
desayuno	[Spanish] breakfast.
oleic acid	Animal tallow (the solid fat of sheep and cattle separated from the membranous tissues), vegetable fats and oils.
crepe	(KRAYP) The French word for pancake; paper-thin, flexible egg-rich pancakes used to wrap or fold around sweet or savory ingredients as a first or main course.
mortar and pestle	A bowl and blunt tool for pounding seasonings into a paste or powder
ri ones	[Spanish] kidneys.
sauteuse evasée	A slope-sided saucepan that’s 8 to 9 inches in diameter and has a volume of about 3 quarts.
paraffin	A waxy substance used for coating items such as cheese and the tops of jars of jams and jellies to keep air out, thus preventing spoilage.
grape leaves	The leaves of the grapevine, often used in Greek and Middle Eastern recipes to wrap food for cooking
licuadora	[Spanish] electric blender.
mussel	A bivalve mollusk with an extremely thin, oblong shell that can range from dark blue to bright green to yellowish-brown
eas	Electronic article surveillance.
kl	(Ger
italian parsley	Parsley with flat leaves
ground beef	Simply beef that has been finely chopped, ground beef is sold fresh or frozen
k'li yakar	Torah commentary by Shlomo Efrayim of Lunshitz (1550-1619); Poland.
hojas de maiz	[Spanish] corn husks.
chorizo	A spicy, highly seasoned, coarsely ground pork sausage flavored with garlic, chili, and other spices
limoncello	[Italian] Lemon liqueur; a digestif made only in Italy along the Amalfi Coast and on the islands of Ischia and Capri
k'tiv	The way that Masoretic tradition requires a word in the Hebrew Bible to be written down, as opposed to the k'rei.
creosote	desert bush used as medicine and for tea.
dip	A thick sauce served hot or cold to accompany raw vegetables, crackers or chips as an hors d'oeuvre
spices	The seeds and skin of plants ( berries, bark, fruits, unopened flowers) used to flavor foods
silver dragees	Tiny, ball-shaped, silver-colored candies.
chile con queso	[Spanish] cheese and green chile dip.
tangerine	A small orange citrus fruit
kavod ha-met	(Lit
mexican strawberries	Cowboy term for red beans.
elk	A large member of the deer family
reaction research society	One of the oldest amateur rocketry organizations
morel	A variety of wild mushroom, the morel is cone-shaped and has a nutty, earthy flavor.
slipsheet	A thick sheet of cardboard used to ship products in place of a pallet.
lumpia	Very like a large egg roll wrappers
ortolans	Tiny game birds (buntings).
panning	Method of cocoking vegetables in their own juices in a tightly covered pan
zwieback	Zwieback means "twice baked" in German, and refers to cut up bread which is then cooked in the oven until thoroughly crisped and dry.
samovar	[Russian] metal tea urn heated from an inner tube, in which charcoal is burnt.
chili powder	A spicy blend of ground chile peppers and spices.
dal	1
mint julep	A Kentucky drink, the mint julep is made with fresh mint, bourbon, and crushed ice
dock	An area to receive, load and unload shipments.
kaddish	A classical Jewish prayer (mostly in Aramaic) with eschatological focus extolling God's majesty and kingdom recited at the conclusion of each major section of each liturgical service; a long version (called rabbinic kaddish) follows an act of study; also a prayer by mourners during the first year of bereavement (see shiva, sheloshim) and on the anniversary of the death of next-of-kin.
crappie	One of a large number of North American freshwater fish closely related to the perch
paupiettes	Thinly sliced meats wrapped around fillings.
panko	Also known as Japanese breadcrumbs; coarse dry white breadcrumbs used for breading rellenos and other fried foods; similar to untoasted coconut in appearance; provides a nuttier, crispier crust than regular breadcrumbs; found in Asian markets and many grocery stores; ordinary breadcrumbs may be substituted if necessary.
pot roast	Beef cooked in a manner similar to braising, but on top of the stove.
commodities	Staple agricultural products
silver hake	A small gray and white saltwater fish that is also called the "whiting." This low:fat fish, which is related to both the "cod" and the "hake," has a tender white fine:textured flesh and a flaky, delicate flavor.
corn flour	Flour milled from whole corn, it has the flavor of corn and is excellent in cornbread, muffins, waffles, and blended with cornmeal.
coho salmon	This high:fat variety of salmon provides a firm:textured, pink to orange:red flesh
baking potato	This term refers to Idaho and russet potatoes, the big potatoes with rough, brown skin and numerous eyes
gold top milk	While visiting a farm with my children last year we were wondering why there were a lot of people gathered round a tent shaking plastic cups(with lids on) When we neared the tent we heard the farmer say and thats the butter forming at the top of the cup so keep shaking
kwik-indexes	A list of the leading 200 supermarket operators and the top 50 convenience store companies, ranked by sales volume.
rasoi	kitchen
sampling	A marketing program used to prompt impulse buying
liability	A debt owed by a business to creditors.
besan	gram Flour
ricotta	[Italian] rich, fresh, moist cheese resembling cottage cheese, that may be made with whole or skim milk
uvas	[Spanish] grapes.
nfpa	National Fire Protection Association
bacon	A cured / smoked cut of pork carcass that consists of fat interspersed with strands of meat, available sliced or in a slab.
spread	Gross profit
quinoa	A small grain that’s power-packed with nutrients and is gluten-free.
hash	A chopped mixture of cooked meat and vegetables, usually baked or browned; as a verb, to create this mixture.
thali	big plate
cod	Cash on delivery.
navy bean	A variety of kidney bean; small and ovoid with a white skin and flesh; a staple of the U.S
kites	A price list that includes wholesale/retail costs and advances.
habanero pepper	An extremely hot chile pepper with short, squatted shape, usually orange in color
grissini	[Italian] bread sticks.
housekeeping	Operational procedures to ensure cleanliness, safety, sanitation and maintenance for a store or warehouse.
salt substitute	Usually potassium chloride in granular form, intended for lowering sodium intake; generally bitter in taste
cooling rack	A rectangular grid of thick wire with "feet" that raise it above the countertop
basmati	long-grain rice
tempeh	A traditional Indonesian soy food made from soybeans, grains, and a mold culture that is fermented and pressed into a block or cake.
karameh	PLO base in Jordan in the 1960s.
chicory	The roasted ground roots of a variety of perennial herbs related to the radicchio and curly endive
croaker	Any of a variety of fish named for the peculiar drumming or deep croaking noise they make
gem	A muffin.
venison	The flesh of the deer.
cake strips	Strips of aluminum-coated fabric that you soak in water and wrap around the outside of a cake pan, which slows the heat that reaches the perimeter and cooks the cake more evenly.
chub	One of the most prized whitefish found in the Great Lakes and in Canada
greaseproof paper	wax or waxed paper.
markup	The percentage of increase in a wholesale price when sold at a retail price
casonsei pasta	Stuffed rings of pasta from Bergamo (a commune in the northern Italian town of Lombardy).
vegetable marrow	A tender egg-shaped gourd, usually served stuffed.
cube	To cut into cubes, about 1/2- to 1-inch
flats	Platforms used to store products.
olive oil	An oil obtained by pressing tree-ripened olives; has a distinctive fruity, olive flavor and is graded according to its degree of acidity; used as a cooking medium, flavoring and ingredient.
var	Value-added reseller.
quahog	The Native American name for the (East Coast) hard-shelled clam
dry aging	An aging process that adds flavor and tenderizes to beef through an enzyme action.
kofer hayishuv	A fund intended to finance the yishuv's security needs
tartare	This is a term which has several meanings
palm hearts	Hearts of young palm trees.
fish	Any one of a thousand species of aquatic vertebrates with fins for swimming and gills for breathing, found in saltwater and freshwater worldwide.
grill	To cook on a rack directly over hot coals or other heat source.
grill	To broil.
dandelion	A plant with bright green jagged leaves and a slightly bitter taste
pavo	[Spanish] turkey.
tabbouleh	A Lebanese salad made of softened bulgur tossed with vegetables and seasoned with lemon and mint.
baler	A device used to compact and bind corrugated cardboard into bales for recycling.
salisbury steak	A ground beef patty seasoned with onions and seasonings before it is broiled or fried and served with gravy
entrecete	A steak cut from the rib section of beef
melon	[Spanish] cantaloupe.
delicatessen	An in-store department with cooked foods, salads, cold cuts and cheeses, etc.
rutabaga	A root vegetable that is not a turnip, but is treated like one, the rutabaga (also sold under the name "Swede" or Swedish turnip) is larger and somewhat coarser in texture than its cousin.
pudina	mint
pit	To remove the seed from a piece of fruit by cutting around the sides of the fruit and pulling the seed away from the flesh.
co-sponsoring	Two or more advertisers that share the costs of advertising on a television program.
carre	Rack of lamb or veal
mangos	[Spanish] mangoes; one of the most popular fruits in the Southwest and Mexico; it has a peach-like taste and flowery aroma; the skin is pink, red, gold and green; the flesh is deep yellow and juicy; to slice the fruit, free it from the flat, oval pit in large pieces
cappelletti	Italian term for little hats
sour cream	Pasteurized, homogenized light cream that has been treated with a lactic acid culture, giving it a tangy flavor
kibbutz	(pl
borracho	[Spanish] drunken; foods containing liquor, beer or wine.
tamale	Tamales are filled softened corn husks
cake cooler	Wire rack.
bullhead	A small, freshwater catfish that usually weighs in at under a pound
poppy seed or poppyseed	Tiny bluish-gray seeds of the poppy plant
cuarto	[Spanish] quart.
victual	Food or other provisions.
brewer's yeast	The inactive yeast remaining after beer-making
ham	The hind leg of a hog
manzanilla olive	Spanish green olive, lightly lye-cured then packed in salt and lactic acid; available unpitted and/or stuffed.
broker	An independent agent or representative of various noncompetitive products in a retail market who represents a manufacturer and presents products, sales and special deals to a retailer or wholesaler
creme fraiche	A naturally thickened fresh cream that has a sharp, tangy flavor and rich texture
empanaditas	Tiny turnovers; traditional New Mexican Christmas food when filled with a Southwestern version of mincemeat.
beefalo	A cross between the American bison (commonly called buffalo) and cattle, the beef strain being dominant
pescado	[Spanish] fish.
face-up	A shelf's-edge arrangement of merchandise to make a display shelf look full.
griddle	A flat metal surface with a handle, for making pancakes, etc.
torta	[Italian] tart.
seviche	A Latin American dish of very fresh, raw fish marinated in citrus juice (usually lime), onions, tomatoes and chiles; also spelled ceviche and cebiche.
kippered snack	Herring that is split, cured by salting, drying, and cold:smoking
frog's legs	The tender, faintly sweet white meat from the hind legs of frogs
sunfish	Any of a number of North American freshwater fish closely related to the perch
nonfoods	General merchandise sold in food stores, e.g., appliances, electronics, hardware, toys.
pressure cooker	A pot with heat-resistant plastic handles and a cover that seals, allowing you to cook food inside the pot by heating it and creating pressure.
pepinos	[Spanish] cucumbers.
red snapper	A saltwater fish with red eyes, reddish-pink skin and very lean, firm, white flesh
flake	To use a fork or other utensil to break off pieces or layers of food.
chunks	Usually bite-size pieces, about 1-inch or larger.
mirliton	A vegetable resembling a pale green squash
contest acronyms	The NAR uses a bewildering number of acronyms to describe its contests
hang fire/misfire	Terms which refer to abnormal ignition
optimum mass	For any given motor and Drag Form Factor (q.v.) the liftoff mass for which a rocket will reach maximum altitude in dense atmosphere
iceberg lettuce	The many varieties of this green leafy vegetable all differ in size and crispness
pain perdu	"Lost bread." French toast.
tejano	[Spanish] Texan; often refers to the early Mexican settlers in Texas.
flores	[Spanish] blossoms.
malanga	A tuber sold in all Latin American markets and some supermarkets; you might find it under the name "yautia." Raw, it has the texture of jimica, but it is not eaten raw
egg	The hard-shelled, ovoid reproductive body produced by a bird, consisting principally of a yolk and albumen.
watercress	A member of the mustard family, this crisp, leafy green has a piquant, peppery flavor.
strain	To separate liquids from solids by passing a mixture through a sieve.
carving board	A hardwood board with a depression in the center and a channel around the edge to catch juices
crawfish	A small fresh water crustacean related to the lobster.
chuck	A cut of beef from the region of the shoulder, neck, and upper back, slightly tough
hernia-size	Extra-large sizes of packaged goods, such as dry pet foods.
tripoli	Tripoli Rocketry Association
sun-dried tomatoes	When a tomato is dried in the sun (or more likely the oven) the end result is a shriveled, intensely flavored tomato
yellowfin tuna	These tuna reach about 300 pounds in weight
squid	This cephalopod has become popular in the United States, as long as you call it calamari
turnip greens	A strong-flavored green, turnip greens have long been popular in the South
malt	1
hypermarket	A combined supermarket and discount store, at least 200,000 square feet or larger, that sells a wide variety of food and general merchandise at a low price.
dollop	1
dumpling	A batter or soft dough, which is formed into small mounds that are then steamed, poached, or simmered.
rojo	[Spanish] red.
red wheat	In the U.S., wheat is classified into six classes - three of the classes have a bran coat that is considered "red" in color
mix until just moistened	To combine dry ingredients with liquid ingredients until the dry ingredients are thoroughly moistened, but the mixture is still slightly lumpy.
scanning	A process of moving items over a laser in order to record a transaction.
broccoli raab	Broccoli raab, or rape, is more bitter, and has more stems and leaves than head broccoli, which has more florets
pakora	fritters
boulettes	A type of meatball used in the Creole cooking of southern Louisiana.
pack	A standard number of items in a case.
nxrl	The National Experimental Rocket Launch
payable	See accounts payable.
herring	A large family of fish found around the world
cremini	This domesticated brown mushroom has much better flavor than button mushrooms, but is usually more expensive as a result.
endosperm	The starch granules in grain embedded in gluten-forming proteins from which flour or meal is produced; 80-85% of a wheat kernel is endosperm.
repollo	[Spanish] cabbage.
cerdo	[Spanish] pork.
tuna	An excellent steak fish (and the most popular canned fish), with tender, flaky, and highly flavorful flesh; Look for bluefin but settle for yellowfin if need be.
bistella	See Pastilla for a definition.
nfba	National Food Brokers Association.
kitchen triangle	A working space in your kitchen in which you can move between the sink, refrigerator, and stove unobstructed.
croutes	[French] pastry covering meat, fish and vegetables; slices of bread or brioche, spread with butter or sauce, and baked until crisp.
whitebait	Generic term for any tiny fish an inch or two in length that is of a white, shimmery, or transparent hue, rolled in flour and fried until crisp.
prepricing	Items priced by a manufacturer before delivery to the retail store, e.g., produce and meat.
carbonade	Braised or grilled, or sometimes stewed meat.
pallet	A standard-sized base for assembling, sorting, stacking, handling and transporting goods as a unit
colby cheese	A mild cheese made from whole milk; similar to cheddar cheese, but it has a higher moisture content (making it more perishable than other cheddars) and a softer texture.
spare ribs	The long cut of meat from the lower breast bone of the hog
lagniappe	An old Creole word for "something extra." Soup meat is the lagniappe from vegetable soup preparation.
piquant	A term which generally means a tangy flavor.
cashew nuts	Sweet, buttery, kidney-shaped nuts that grow from the bottom of the tropical cashew apple
pate a choux	Cream puff paste
compressors	Equipment fueled with compressed gas that runs a refrigerator.
gandules	[Spanish] pigeon peas.
stockpot	A deep pot with straight sides and handles used to cook stocks.
sni	Slimy NAR Insider
meat	1
polish sausage	Also called "kielbasa," this is a highly seasoned smoked sausage of Polish origin made from pork and (sometimes) beef
tortilleria	[Spanish] establishment where tortillas are made and sold.
layout	See store layout.
black cod	This saltwater fish, which is not a true cod, has a soft textured flesh and a mild flavor
devein	To remove the vein from the back of shrimp or to remove the interior ribs from peppers.
dolma	A cold hors d oeuvre made of grape leaves stuffed with cooked rice, lamb, and onion
iron	A mineral used by the blood for forming hemoglobin
nsda	National Soft Drink Association.
granadilla	[Spanish] passion fruit.
schwein	[German] pork.
con	[Spanish] with.
generator	The large motor designed to run cash registers and emergency lighting when normal power is lost
legumes	Plant species that have seed pods that split along both sides when ripe
superroc	An NAR competition based on high aspect ratio (i.e
converted rice	Rice that is pressure-steamed and dried before milling to remove surface starch and help retain nutrients; has a pale beige color and the same flavor as white rice; also known as parboiled rice.
queso	[Spanish] cheese.
palillo	[Spanish] toothpick.
fronts	The number of shelf facings for a product.
hull	To remove the outer covering from fruits, nuts or seeds.
whelk	A small marine snail
sable	A rich short cookie similar to shortbread.
liverwurst	German for "liver sausage." Liverwurst is a ready:to:eat sausage of at least 30% ground pork liver plus other meats combined with spices and seasonings
dc	Distribution center.
taza	[Spanish] cup.
figs	Fresh figs have soft flesh with many tiny, edible seeds, and range from purple to green
carrelet	Flounder
breast	The fleshy white meat between the neck and abdomen of poultry.
key lime	Small, tart, yellowish limes from Florida.
backroom	A storage area for excess products, kept on hand to restock the sales floor as needed.
in-stock	Products regularly carried, currently stocked on the shelves and available for purchase
melba	The name of a popular dessert invented by Auguste Escoffier
marguery	A Hollandaise sauce made with shellfish essence and wine.
measuring cups and spoons	Containers or spoons that come in graduated sizes and are used to accurately measure dry or liquid ingredients when cooking or baking.
napa cabbage	This oval-shaped broad-leafed head has very crisp, pale green crinkled leaves and a sweet, delicate flavor
crumble	To break food into smaller pieces, usually by hand.
boudin	Acadian pork blood sausage, highly seasoned and containing rice
cockles	[Great Britain] Clams or donax
granulated garlic	A dried form of garlic that has been ground into granules rather than powder
fennel seeds	These oval, greenish seeds come from a bulbless variety of fennel
peche	[French] peach.
low calorie	A food containing 40 calories or less per serving.
making butter	The website was easy to navigate, with clearly and well-written language, containing EXACTLY the information I was looking for
hibachi	Small, portable charcoal grill.
celery salt	A seasoning blend of ground celery seeds and salt.
chili sauce	A thick tomato sauce similar to catsup, but spicier; it has bits of whole tomato, onion and other seasonings added
honey	An all-natural sweetener produced by bees from flower nectar
eccles cake	a round flat cake made of pastry filled with currants etc
pink salmon	A lower fat variety of salmon
wadding	Any flame retardant material used to prevent the scorching of the recovery system do to the heat of the ejection charge
shahi	"Royal"
nutmeg	Oval-shaped, brown, wrinkly seed of the nutmeg tree
red pepper flakes	The dried flakes of dried ripe red hot chile pepper
vinegar	From the French "vin aigre" (sour wine); a weak solution of acetic acid derived from a fermented liquid (such as cider, wine or beer) subjected to bacterial activity.
skirt steak	A lean and tough but flavorful cut of beef from the primal short plate (below the ribs); often used for fajitas, but is also delicious grilled or stuffed.
greasy sack outfit	Used packouts on mules instead of a chuck wagon.
smock	A garment supplied to employees to be worn during working hours.
roa	Return on assets.
florentine	1
add	make an addition (to); join or combine or unite with others; increase the quality, quantity, size or scope of
beat	Making a smooth mixture by whipping or stirring with a wire whisk, spoon, beater or electric mixer.
bluefish	A fatty, fine:textured fish that is also known as "bulldog of the ocean" because of its tenacity
eis	Executive information system.
aloo	potato
keema	minced lamb
melba toast	A very thin and very dry toast that is served with soups and salads.
cranberry bean	Known in Italy as borlotti, these cream-colored beans with red streaks turn pinkish brown when cooked
top	To place one food item or mixture on top of another.
lime	A small ovoid citrus fruit with a thin, pitted, green skin
bloom	In bread baking, bloom refers to the attractive, brown color of the crust of a well-baked loaf of bread.
nacs	National Association of Convenience Stores.
suction lock	The Mother of all Base Drag
maquereau	[French] mackerel.
huckleberry	A wild, dark blue berry with hard seeds which resembles the blueberry
badam	almonds
boysenberry	A hybrid of blackberries and raspberries that has a purple-red color and a tart-sweet flavor.
torta	Stiffly beaten eggs leavened with baking powder and seasoned with salt and oregano, then deep fried
cuttlefish	A cousin to the squid, that is also prized for its ink sac as well as its flesh
black-eyed pea	A small, beige pea with a black round eye on the curved edge and used in Southern and Chinese cuisines
moochim	A Korean:style dried fish with soy sauce.
cassoulet	A dish from southwest France consisting of white beans and an assortment of meats like confit, lamb, pork, and Toulouse sausage
flavor	To add seasoning or other ingredients to a food or beverage to enhance taste.
kosher	Food prepared according to Jewish dietary laws.
shark	A flavorful, low:fat fish that includes varieties such as Leopard, Mako, Spiny Dogfish, Soupfin and Thresher
strain	To separate the liquid from the solids by passing through a strainer
simmer	To cook in a liquid just below the boiling point, at temperatures of 185 to 2100F (85 to 990C)
chimichanga	[Spanish] stuffed burro fried in deep fat, then topped with cheese, guacamole and chile sauce; found almost exclusively in Arizona.
sear	To brown the surface of meat by a short application of intense heat.
nut flour	Nut meats, toasted or untoasted, that are finely ground for pastry crusts, breads, cakes, and cookies.
oyster	Four major species in the United States are: Atlantic, found along the East and Gulf coasts; the European, a flat-shelled, round oyster of the Northwest and Maine; the Olympia, the half-dollar-sized oyster grown in the Northwest; and the fruit-flavored Pacific oyster, known for its wildly scalloped shell.
kosher	Ritually fit for use in accordance with Orthodox Jewish law.
recipe	A set of written instructions for producing a specific food or beverage; also known as a formula (especially with regards to baked goods).
icing	A sweet mixture used to top or coat baked goods
kaffir lime	The Kaffir lime is widely grown throughout south-east Asia
enchilada	Corn tortillas stuffed with meat, chicken, cheese (or a combination), rolled and topped with a red or green chile sauce.
grain	In meat, the direction in which muscle fibers run
omega-3 oils	A classification of fatty acids found in some plants and in all sea creatures; found to be beneficial to coronary health (purportedly lowering the bad LDL cholesterol and raising the good HDL) as well as to brain growth and development.
temperature	The intensity of heat in a mixture, baked product, or oven; measured in degrees Fahrenheit (0F) for home baking in the United States.
nutrients	These are components of food required for health (protein, fats, carbohydrates, vitamins, mineral salts, water)
kingfish	Any of several varieties of drum found along the Atlantic coast.
soft grub	Hotel or diner food.
glaze	A liquid coating that gives a shiny coating to food
praline	In French cookery this is a powder or paste made of caramelized almonds and/or hazelnuts
operations	A division responsible for overall store operations and performance, including personnel, finance, warehousing and distribution.
quenelle	A dumpling made from fish or meat forcemeat then poached.
jaiba	[Spanish] small, hard-shelled crab.
steak diane	A very thin steak.
bacalaitos fritons	[Spanish] codfish fritters.
mayonnaise	A creamy, thick white sauce consisting of oil and vinegar emulsified with egg yolks
calabash	A variety of passion fruit native to Central America and the Caribbean
prime rib	Meats found in supermarkets labeled "prime rib" are most often actually rib roasts.
unmold	To remove molded food from its container.
carbonnade	Braised Steak
milk chocolate	Sweetened dark chocolate (at least 10 percent chocolate liquor) with additional milk solids (at least 12 percent).
rotisserie	A device which contains a spit with prongs
pierogi	Polish dumplings filled with a minced mixture, such as pork, onions, cottage cheese and seasonings.
taleggio	A square creamy cheese from the Lombardy region of Italy, with a fat content of almost 50%
shrink-wrap	A process to stabilize a pallet load by wrapping stacked products with clear plastic film.
pint	A unit of volume measurement equal to 16 fl
braise	A cooking technique where meat is browned in oil or fat and then cooked (tightly covered) very slowly in liquid
cookie	A flour-based, sweet, hand-held small cake (from the Dutch word "koekje," meaning "little cake").
crumpets	Disk-shaped yeast muffins, usually served toasted.
garlic powder	Dehydrated garlic that is finely ground into a powder and used as a seasoning.
flan	This is a term that may be used to describe two different preparations
blue corn	A variety of corn with blue-gray kernels; indigenous to the Southwest and originally grown by Pueblo Indians; dried and ground blue corn is more flavorful than yellow cornmeal.
cranberry bean	A kidney-shaped bean with a pale-red streaked skin and a nutty flavor.
elachi	cardamom
sulfites	Sulfur-containing agents (the salts of sulfurous acid) used as preservatives for some processed and packaged foods to inhibit spoilage or oxidation.
fresno chile	A fresh chile; similar in size and appearance to a ripe jalape o; bright red and thick-fleshed; great in salsas and ceviches; usually available only in the fall; substitute ripe jalape os if unavailable.
pate de foi gras	A paste made of finely ground goose livers.
banana squash	A large, long winter squash with creamy orange skin and orange flesh; often sold in sections.
pasteurized milk	milk that has been exposed briefly to high temperatures to destroy microorganisms and prevent fermentation
cube	The cubic measurement (volume) of a quantity of product, calculated by multiplying its height by width by depth
terminal velocity	In the powered phase, the speed where the motor thrust equals the combined forces of gravity and aero drag
sea bream	Also know as "scup." These marine fish are generally lean, and coarse:grained
shuck	To remove the outer shells from food
hara pyaz	green onions
cornish game hen	Also called "Rock Cornish game hen." This is a hybrid of Cornish and White Rock chickens
wassail	A drink of ale or wine flavored with sugar and spices, the term "wassail" is from the Norse "be in good health."
parrillada	[Spanish] grilled items.
cleaver	A heavy, versatile knife with a large rectangular blade; used for cutting through bone, chopping and trimming
unbleached flour	Flour that is bleached naturally as it ages; no maturing agents are used in the milling process
not-on-file	A product not entered into a store's inventory file, therefore it will not scan at checkout.
ejection charge	A small quantity of black powder used to generate gas pressure within the rocket to deploy the recovery system
t-bone steak	A cut from the center section of the tenderloin, directly in front of the porterhouse steak.
skipjack tuna	Also called the "oceanic bonito," "watermelon," and "Arctic bonito," this small tuna (6 to 8 pounds) has a light:colored meat similar to yellowfin
langostino	The Spanish word for "prawn."
potato	The starchy tuber of a succulent, nonwoody annual plant (Solanum turberosum) native to the Andes Mountains; cooked like a vegetable, made into flour, processed for chips and used for distillation mash.
bologna	Also known as "baloney." This is a highly seasoned sausage meat that takes its name from the Italian city of Bologna
taro	A perennial plant grown in tropical regions for its large starchy tuberous rhizomes, Which have twice the calorific value of potato.
cutlet	A small piece of meat cut from the leg or rib of veal or pork, or a croquette mixture made into the shape of a cutlet.
kitbash	Taking two (or more) kits and combining ("bashing") them into a new design
bar	Born Again Rocketeer
hard-crack stage	A test used in making cand describing brittle threads formed when a drop of boiling sugar water syrup is dropped in cold water.
chemical leavening	The reaction of a leavening base (such as baking soda) with a leavening acid (such as sodium aluminum sulfate) in the presence of moisture and heat to produce carbon dioxide gas.
tepari	[Spanish] tepary beans.
swamp seed	Rice.
ice pick	A tool with a single long, needle-like metal shaft stemming from a weighted handle, and used to chip pieces of ice from large blocks.
queso flameado	[Spanish] flamed cheese; queso fundido (melted cheese); cheese roasted over a flame.
gras	Generally Recognized as Safe.
dpp	Direct product profit.
reduced or less fat	A food containing a minimum of 25% less fat per serving than a reference food.
roti	bread
habanero pepper	An extremely hot chile pepper with a slightly "fruity" flavor, ranging in color from green to bright orange
chinook salmon	Considered the finest Pacific salmon
sweetbreads	The culinary term for the thymus gland of an animal
vinaigrette	[French] a sauce commonly used to dress salads, comprised of oil and acid, such s vinegar or citrus juice
spice grinder	A device used to mill spices into granular or powdered form.
gratin dish	A shallow baking dish or pan, usually round or oval in shape.
paring knife	A knife with a blade from 2 to 4 inches long that’s used for delicate jobs, such as peeling fruit and trimming garlic.
toast points	Toast slices, cut in half diagonally.
satay	A dish in which small pieces of meat (chicken, beef or lamb) are barbecued on a skewer and served with a spicy peanut sauce.
bok choy	A member of the cabbage family that has wide, white crunchy stalks with tender, dark green leaves
skid	A pallet or base used to transport and store products.
al dente	An Italian phrase used to describe the texture of pasta, rice and vegetables as tender or soft on the outside but still firm to the bite within; its literal translation is ‘to the tooth'.
boule	A ball-shaped loaf of bread that's baked without a pan in the oven.
traffic	In retailing (Food Industry term): The number of people moving through a retail store or department
horse meat	Taboo for Jews, horse meat is eaten in many parts of the world, particularly France and Belgium
adrak	ginger
chili	chile sauce with meat; chili con carne.
jugo	[Spanish] juice.
sidra	[Spanish] cider.
hake	This low:fat saltwater fish, related to the cod, is found in the Atlantic and North Pacific
jelly-roll pan	A rectangular baking pan that features a 1-inch edge and is usually 18 x 13 inches in size - commercially known as a "half-sheet pan." In home baking, sizes vary; a common size listed in recipes is 15½ x 10½ x 1 inch
chauquehue	[Spanish] blue cornmeal mush.
mahi mahi	Also called "dolphin fish." Although this fish is a dolphin, it is not a mammal
crudites	A selection of raw vegetables served with a dip.
convection cooking	A method of cooking in which a fan continuously circulates heated air in the oven cavity while foods are cooking
commission	Compensation paid to a person or company for selling goods or services.
dangler	A small, eye-catching sign that hangs from a product or a shelf to draw attention to an item or display.
fluff-duff	Ranch term for fancy foods such as cakes or puddings.
microwave	A type of small oven that cooks food by releasing microwaves into the oven body, which cause the water molecules in the food to rotate so rapidly that they vibrate, creating friction and heat.
modem	Modulator/demodulator; a telephone-like device that transmits and receives data.
sea salt	Considered by some to be the best salt for both kitchen and table use, sea salt is produced by evaporating sea water.
base drag	A component of aerodynamic drag caused by a partial vacuum in the rocket's tail area
calorie	A unit of heat or energy, know as a kilocalorie
vus or vos	Yiddish for "what"
cocoa butter	The portion of fat in the cacao bean.
vanilla sugar	Granulated sugar flavored with vanilla by enclosing it with a vanilla pod in an airtight jar.
cloverleaf roll	Dinner rolls shaped by placing three small equal-sized balls of dough in a greased muffin cup and proofing until light before baking.
barbecue	To roast slowly on a gridiron or spit, over coals, or under free flame or oven electric unit, usually basing with a highly seasoned sauce
internet	A global computer network
imbottito	[Italian] stuffed
ca	Cyanoacrylate ('super glue')
shallow fry	To fry with enough oil to come halfway up the sides of the food.
proofing/rise	A fermentation stage in the baking process in which dough rests after kneading and before baking.
clearinghouse	A company that redeems consumer coupons from retailers and sends them to manufacturers for reimbursement.
dash	An approximate measure roughly equal to 1/16 teaspoon.
granulated sugar	Regular white, refined sugar for common use.
non-reactive pan	A non-porous pan which does not produce a chemical reaction when it comes into contact with acidic foods
baklava	[Middle Eastern- Greek] A very sweet dessert made of layers of flaky pastry filled with a mixture of ground nuts (often pistachios) and sugar
air start	Any motor that is started after first motion of the vehicle
occupancy	The costs associated with a building (either a distribution center or store), including lease payments or amortized capital outlay, plus all maintenance and utilities.
bobwhite	A small game bird of the partridge family that resembles a small, plump chicken
spill hole	An opening cut in the top of a parachute to increase the sink rate (thus decrease drift distance) and aid recovery on windy days.
pinto bean	A medium-sized pale pink bean with reddish-brown streaks; available dried; also known as a crabeye bean and a red Mexican bean.
put-away	Reshelving items not purchased by customers in a store.
turnovers	Pastries filled with a savory or sweet mixture, doubled over to the shape of a semicircle, then baked or deep-fried.
double acting baking powder	Releases leavening gases twice: Once when it comes in contact with moisture and again when exposed to heat from the oven.
spider	A gadget used for adding and retrieving deep-frying foods to or from the hot oil.
monkfish	Known as the poor man's lobster, because of its extremely firm, meaty texture
barbacoa	[Spanish] barbecued or pit-cooked meat; often refers to the head of a cow, sheep or goat that has been barbecued or pit-cooked.
migas	A mixture of bread or tortilla crumbs with scrambled eggs, chiles, onions and seasonings
calabaza	[Spanish] pumpkin
supplier	A generic term for wholesalers who sell to and supply retailers directly and indirectly, e.g., manufacturer, vendor, broker, reseller.
roman candle	A failure of the motor restraint (thrust ring or engine hook)where the rocket stays on the pad while the motor flies out of the body (usually pushing the nose cone and recovery system ahead of it)
spiff	See push money.
boiling	Preparation method which cooks a liquid at a temperature of 212 degrees F or 100 degrees C.
derretida	[Spanish] melted.
water-bath can	To preserve the contents of filled jars by submerging them in boiling water in a large kettle and heating the jars to an internal temperature of 212 degrees for a specific period of time
cannellini beans	[Italian] large, creamy white bean often included in Italian cooking
flambé	To ignite a sauce or other liquid so that it flames
panela	[Spanish] white cheese made with rennet; slightly salty; it holds its shape when melted; normally sold in blocks or rounds; often sliced thick and broiled or baked; Monterey Jack can be substituted.
crimp	To press together with your fingers or a fork and seal the rim of a double-crust pie to form a double thickness of dough that you can then shape into a decorative pattern.
kitchen	The place in a home where cooking takes place.
gomiti	Hollow corners of pasta similar to elbows, pipe or small lumache.
potholder	A small pad or piece of thick cloth used for holding and handling hot pots and pans.
short-grain rice	The most common rice in Japanese cooking
red snapper	This is the most popular of a few hundred species of snapper
holy trinity of chiles	ancho, mulato and pasilla.
basil	A member of the mint family, basil has a flavor similar to bay leaves and oregano, and somewhat minty
gross	A unit of measure for packaged products; 144 items or 12 dozen.
picante	Spanish for flavored with hot peppers (chiles).
red beans	Dark red beans similar to red kidney beans, but smaller; popular in chili and as refried beans
stir	To mix with a circular movement, using a spoon or fork or other utensil.
cherry	A small stone fruit from a tree of the Prunus genus, grown in temperate climates worldwide; there are two principal types - sour and sweet; both types are generally available fresh, dried, canned and frozen.
oven bag	A heat-resistant nylon bag for cooking meals without basting or tending.
blackberry	A large shiny, deep purple berry with a sweet flavor
cutting board	A durable board (sometimes made of wood, glass, or plastic) on which you place foods to cut them.
spaghetti	Italian for a length of cord or string and used to describe long, thin, solid rods of pasta with a circular cross section.
slap bread	Hand-shaped bread, slapped thin, such as tortillas and fry bread.
water chestnut	The tuber of a water plant known as the Chinese sedge, which has a crisp, nutty texture
sieve	A mesh or perforated utensil, usually made of metal
porcini	A large wild mushroom with a smooth cap and thick stem
equivalent	Equal or the same (Example, three teaspoons is equivalent to one tablespoon).
caramel	1
callo de hacha	[Spanish] pinna clam.
bundt pan	A tube baking pan with fluted sides.
gravy	A sauce made with a base of meat juices combined with liquid and thickener, such as flour
huachinango	[Spanish] red snapper.
grapes	Very juicy berries that grow in clusters and have a very smooth very thin skin
vitello tonnato	Thinly sliced roast or braised veal, served cold with a creamy, piquant tuna sauce
enfrijolada	[Spanish] a type of enchilada made with corn tortillas, refried beans and cheese.
macaire	A potato pancake made with seasoned potato puree.
non-reactive pan	A nonpourous pan which does not produce a chemical reaction when it comes into contact with acidic foods
canning kettle	A large pot, usually made of porcelain-coated steel or aluminum, that holds a maximum of 21 to 22 quarts of water, has a fitted lid, and uses a rack to hold jars
pachola	[Spanish] thin, half circle-shaped piece of ground meat.
naranja agria	[Spanish] sour orange.
crab	Any of a large variety of 10:legged crustaceans (shelled animals)
k'rei	The way that Masoretic tradition requires a word in the Hebrew Bible to be read aloud, as opposed to the k'tiv.
kibbush hashmama	The conquest of the desert
bonbon	A sweet made of or dipped into fondant.
poach	To cook food simmered in a liquid, just below the boiling point.
match cut	A long thin cut, ? x ? x 3 inches; alumette.
kidney bean	This reddish-brown dried bean is up to an inch long and, naturally kidney shaped
king crab	A giant crab that can grow up to 10 feet, claw:to:claw
fdi	Food Distributors International.
polyunsaturated fat	A fatty acid with two or more double bonds between carbon atoms; the good kind of fat.
picoso	[Spanish] hot (to taste).
deba knife	Deba is a Japanese name
fsi	Free-standing insert.
spaghetti squash	The flesh of this squash resembles a mass of spaghetti-like strands
focaccia	An Italian flatbread made with pizza or bread dough
mescal	[Spanish] liquor distilled from fermented juice of the maguey cactus.
pichon	[Spanish] squab; domesticated pigeons.
metate	Old Native American utensil, made of volcanic rock; used for grinding corn, mesquite beans, etc.
chiltepins	Small, round, wild chile that grows in Arizona; in Texas there is a wild variety called chilipiqu n.
du jour	French term meaning "of the day"; used to indicate a special menu item.
bread flour	Unbleached, wheat flour that is higher in protein for better yeast bread dough development and preferred for use in bread machines
kombu	A large edible seaweed used in Japanese cooking.
weakfish	Has a mouth that is easily torn by fishing hooks, hence its name
queso cotija	Sharp, firm and good for grating
gem irons	Cast iron muffin pans.
muskellunge	A freshwater pike that averages between 10 and 30 pounds
modroc	Model Rocket
render	To extract the fat from meat by cooking over low heat
brioche	Yeast-leavened sponge dough.
wok	A large, bowl-shaped pan (originating in China) with a rounded bottom that sits inside a disk that fits over your heat source.
ethernet	A local area network (LAN) used to connect computers, in contrast to a network used to connect computers in a larger area, a wide area network (WAN).
depreciation	A reduction in a fixed asset's value over time.
waffle iron	A device used to transform batter into crisp, golden waffles; available in electric or stove-top models.
appetizer	A small portion of food served at the beginning of a meal.
littleneck clams	There are essentially two types of clams: the softshell (or steamer) and the hardshell (or quahog)
tostadas compuestas	Corn tortilla cups filled with chile con carne topped with shredded lettuce, chopped tomatoes, and grated cheese.
hermitage	A French appellation located in northern Rhone
bonito	This variety of tuna is the smallest of the tuna family, rarely weighing over 25 pounds
tostados	[Spanish] fried corn tortillas with toppings; bowls made by frying corn and flour tortillas in a tostado fryer.
yeast	Yeast is a living organism which is used in brewing, winemaking, and baking
nsl	National Sport Launch
pfeffer	[German] pepper.
rotisserie	A rotating grill with an electrically turned spit that cooks meats.
caneton	[French] duckling.
gyro	A Greek dish consisting of finely chopped meat molded around a spit and roasted
partially set	Term for the state of a gelatin mixture that has thickened to the consistency of unbeaten egg whites.
razor clam	A long, thin, razor-shaped clam, considered one of the most delicious of clams; eaten raw or cooked.
pilferage	Shoplifting, theft of money, or product tampering by employees or customers.
mother sauces	A French concept that classifies all sauces into five foundation sauces called "mother" or "grand sauces." From these five sauces, all sauces can be made
capsaicin	The compound found in the placental ribs of a chili
land shark/worm burner	A rocket which has failed in such a way that it ends up on the ground while still under power
silver salmon	This high:fat variety of salmon provides a firm:textured, pink to orange:red flesh
lumache	Italian term for snails; describes large pasta shells designed for stuffing.
pimiento chile	Meaty and luscious with a tinge of spice; grown in California and southern United States; when dried, is ground into paprika; use fresh red bell peppers if pimientos are unavailable.
cubing	The process of ordering products to fill a vehicle.
crimp	To create a decorative edge on a piecrust
marble	To smoothly whirl one food into another.
rennet	An extract of the membrane lining of the stomach of a calf; used to curdle milk.
mont blanc	A classic French dessert made with sweetened chestnut puree
verdolagas	[Spanish] purslane (greens).
off-label	A special label affixed to a package or can that indicates a lower-grade of product.
margin	The difference between the cost and the retail selling price of goods.
fond	The brown bits which stick to the bottom of a pan
spreads	Products in sticks or tubs that are less than 80 percent fat
opakapaka	Pink snapper
jus	Natural juices released by roasting meats.
stocking	A process of shelving products in a store.
dough keg	An old Western term for the wooden barrel which held the sourdough starter.
datiles	[Spanish] dates.
kommando	Labor squads made up of camp prisoners.
squash blossoms	Blossoms of winter squashes such as zucchini, yellow squash and pumpkin; commonly used in Southwestern cooking; best when used the day they are picked or bought; may be cooked briefly for use in soups or sauces, or stuffed and fried.
demurrage	A daily rate charged by railroads for failure to unload a rail car within a specified time frame.
discount	A predetermined amount, deducted from the face of an invoice, earned for prompt payment
fermentation	A process by which a food goes through a chemical change precipitated by enzymes produced from yeast, bacteria, or microorganisms
spatula	A utensil with a broad, flat, flexible blade used for spreading or blending substances; comes in a variety of shapes and materials.
strain	To pour liquid through strainer or colander to remove solid particles.
strain	To separate liquids from solids by passing them through a metal or cloth sieve (such as cheesecloth).
sport rocketry	The journal of the National Association of Rocketry
sucker	A name popularly applied to various types of freshwater fish closely related to carp
trennette	Flat noodles, wider than fettuccine, that have one flat edge and one scalloped edge.
dauphine	The name for little puffs made of potato puree, that are mixed with choux paste and deep fried.
water chestnut	The fruit of a water plant (genus Trapa) native to Southeast Asia; has a brownish-black skin, ivory to tan flesh, crisp texture and slightly sweet, nutty flavor; used in various Asian cuisines.
dandelion	A strong-tasting green that is among the most vitamin-packed foods on the planet; when young it's relatively mild, but when it matures, it's the most bitter of all greens.
bake	Cooking food in dry heat, especially in an oven.
mold	Each layer is first softened and then spread in the mold, one layer at a time, before the next layer is added.
fiddlehead ferns	A barely emerged, tightly coiled (hence the name) shoot of the ostrich fern
tarte tatin	Upside-down apple tart with sugar-and-butter caramelized topping
dress	1
simmer	To cook liquid at about 185°, or just below a boil
huauzoncle	[Spanish] wild green with thin serrated leaves.
sea salt	Generally, salt made by outdoor evaporation of salt brine in shallow ponds; level of refinement may vary, as well as coarseness
operator	A retailer who owns and operates a grocery store.
chum salmon	This, the smallest and most delicate flavored of the salmons, has the lightest color and the lowest fat content of the various salmon varieties
riddling	An important step in removing sediment from Champagne
albumin	The protein component of egg whites.
chard	Essentially beets grown for leaves rather than roots, chard has a thick white, pink, or red midrib and leaves that vary from deep green to green with scarlet veins
flyer	An advertisement that is mailed or inserted into newspapers.
gans	[German] goose
braise	To cook meat by browning it in fat, then simmering it in a covered pan with a little liquid.
croissant	A rich crescent-shaped flaky roll whose dough includes some puff paste.
narial	coconut
piggyback	The transporting of a loaded truck trailer on a flat railcar
i/t	Information technology.
inset	A drop-in fixture used to modify standard grocery shelving
amspac/amspam	Deprecating but affectionate abbreviations for American Spacemodeling (q.v.)
french fry	To cook in hot fat which entirely covers the food, often in a special wire basket.
crudites	Hors d'oeuvres consisting of raw vegetables served with a dipping sauce.
marrons	Chestnuts.
pan-broil	To broil in a skillet on top of the stove with very little fat
sea bass	This small, firm-fleshed species is one of the best fish to cook whole
woosh generator	The humorous, genderless, politically correct way to refer to the propulsion device in a hobby rocket; thus avoiding the great motor/engine debate.
coco	[Spanish] coconut.
low-temp	A refrigerator that holds product at a below-freezing temperature, 32 degrees F or less.
sushi	A Japanese dish of thin layers of raw fish wrapped around cakes of cold cooked rice
deduct/deduction	An amount that is subtracted from a paycheck or an invoice.
ice cream salt	A coarse rock or solar salt added to ice for cooling when making ice cream
skate wings	This is the edible portion of the skate
boil	To cook in water or a liquid consisting mostly of water in which bubbles rise continually and break on the surface
cisco	One of the most prized whitefish found in the Great Lakes and in Canada
telera	[Spanish] French roll.
japanese cucumber	A type of cucumber with a thin skin and almost no seeds; they’re not watery.
fagioli	The Italian term for beans, most often white kidney beans
server	A central computer, which provides processing for several terminals.
garni	Garnished.
madrilene	A clear chicken consomme flavored with tomato juice.
flageolets	A French kidney-shaped bean, generally available in the United States dried or canned; often used as an accompaniment to lamb.
five spice powder	A Chinese seasoning
mahi-mahi	Contrary to popular belief, mahi-mahi is not a mammalian dolphin
pizzaiola	[French] meat or chicken, cooked in red wine, tomato sauce and flavored with garlic; plat du jour - dish of the day.
perigourdine	A P rigeux sauce with added goose liver.
radicchio	A red bitter green that usually has a compact, round head of magenta leaves streaked with white ribs.
sasafras	[Spanish] sassafras.
sieve	To strain liquid from food through the fine mesh or perforated holes of a strainer or sieve.
rabanos	[Spanish] radishes.
phyllo dough	Paper-thin sheets of pastry dough for Middle Eastern baking
sherry vinegar	Vinegar which has the rich, subtly nutlike Flavor of the popular fortified wine.
isp	In-store processor.
congeal	To turn liquid into solid by chilling.
vidalia onion	A Georgia-grown onion hybrid known for its sweet, distinctively mild flavor; has an international reputation as the "world's sweetest onion."
kolbassy	A highly seasoned smoked sausage of Polish origin made from pork and (sometimes) beef
dorado	[Spanish] golden.
bordure	A rice ring
bulgur	Whole-wheat kernels that have been steamed, dried, and cracked
dijon	A prepared mustard originally from the Dijon region of France
cocoa	see also Cocoa powder.
sauerkraut	[German] sour cabbage; shredded and pickled cabbage.
fry	To cook food in hot cooking oil until it turns a light crispy brown.
pollyfish	Any of various chiefly tropical marine fish, especially those of the family Scaridae
canard	Duck
nonstick	A coating which is either applied through a high temperature process called coil-coating on metal before the pan is formed, or spray coated on after the pan is formed
minestrone	A thick Italian vegetable soup with beans and pasta or rice
oignon	[French] onion.
kapo	Prisoner in charge of a group of inmates in Nazi concentration camps.
reduce	The technique of rapidly boiling a liquid mixture, such as wine, stock, or sauce, to decrease its original volume so that it thickens and concentrates in flavor.
wins	Warehouse information network standard.
pastel	[Spanish] cake; pie.
claveteado	[Spanish] spiked or studded with cloves.
kohlrabi	A bulbous member of the cabbage family that resembles a turnip in appearance and flavor, and can be treated as such.
restock	To fill or replenish a product to the normal stock level.
mache	A plant with small, tender, dark green leaves and a slightly nutty flavor; used in salads or cooked
frijoles refritos	Refried beans
zuppa	Italian word for "soup."
receiver	An authorized associate of a warehouse or retail store who receives and checks deliveries for condition and an accurate amount
cabrito	[Spanish] unweaned goat; suckling goat; kid goat; usually split and spit roasted whole; considered a delicacy in Mexico and the Southwest; a favorite dish in northern Mexico, especially at Easter.
tart	A round, open-topped dessert with a nutty crust, usually about 10 to 14 inches in diameter.
cage	A secure area used to store selected products, such as cigarettes and aerosols.
butter lettuce	Also known as Boston or Bibb lettuce, this salad green has a loosely formed head and a characteristically sweet flavor.
thicken	The process of making a liquid substance dense by adding a thickening agent (ex
curing salt	A salt that has nitrates added and is used as a preservative in sausage making
hijiki	A form of dried seaweed
trichinosis	Disease caused by hair-like worms in the muscles of meat, as in pork
turnip	A root vegetable with a sharp flavor that mellows and sweetens when cooked.
thanda	cold
teeth	The metal points on the blade of a serrated knife.
cracklings	Crispy cooked pieces of fatty meat, such as salt pork
wiggle	"Wiggle" is applied to a variety of shrimp recipes that feature shrimp in a sauce, served on toast or crackers.
haricots vert	Very small and slender green bean [syn: haricot vert, French bean]
disjoint	To dismember a chicken before cooking by slicing the connective tissue and cartilage and twisting firmly until the pieces separate.
garlic	A bulb made up of sections of "cloves." Closely related to the onion.
logistics	Activities associated with the procurement, warehousing and transportation of goods for sale.
chile con queso	Melted cheese dip seasoned with chile and served with tostados.
scones	[Great Britain] Biscuits; a small, lightly sweetened pastry similar to American biscuits, often flavored with currants.
steak tartare	Very lean beef, minced and served raw.
flank steak	A long, fibrous cut of beef which comes from an animal's lower hindquarters
mold	To form a food into a shape by hand, or by placing or pouring into a decorative container (or "mold") then refrigerating or cooking until firm enough to hold its shape.
orecchiette	Smooth, curved rounds of flat pasta; about ½ -inch in diameter
k'vod hatzibur	(Hebrew) For the honor of the community.
limburger cheese	An extremely strong-smelling, semihard, fermented cheese first made in Limburg, Belgium, but now more commonly produced in Germany
bigarade	A sauce, usually served with duck, which includes orange juice and orange rind.
self-insured	An insurance policy within a company where revenue is generated for insurance from associates and company contributions rather than paying premiums to an outside insurance company.
hongos	[Spanish] mushrooms.
resquesin	[Spanish] curd cheese; often called queso fresco or queso blanco.
supermarket	A conventional grocery store, but not a warehouse club or mass merchant, with annual sales of two million dollars or more per store.
choux pastry	Also called choux paste or cream puff pastry
emulsion	A mixture of two or more liquids that don't easily combine
schnitzel	[German] veal cutlets.
anchovies	Small fish that are often filleted, packed in oil, and canned.
van	Value added network.
gateway	The computer system used in a store to transmit orders and payroll to the Office/Distribution Center and receive price changes, PPUM Tags and delivery schedules from the Office/Distribution Center.
season	1
gallina	[Italian and Spanish] chicken; hen; fowl.
stewing chicken	A size classification for chicken
flank steak	A cut of meat from the fleshy side of the animal between the ribs and hip.
jeera	cumin seeds
baguette	A long, thin, cylindrical loaf of French bread with a crisp, brown crust and chewy interior; traditionally made from flour, salt, water and yeast.
banner	An in-store advertising sign or display used to identify in-store locations, sale items and products.
peel	To strip of the outer covering
barding	The practice of wrapping lean cuts of meat to be with thin slices of back fat
curd	Custard-like pie or tart filling flavored with juice and zest of citrus fruit, usually lemon, although lime and orange may also be used.
degerminated	A term for grain foods, such as some brands of cornmeal, that have had the germ removed in the milling process.
vegetable shortening	Vegetable oil (soybean or cottonseed) that is hydrogenated so it will be a solid fat
bread crumbs	There are two kinds of bread crumbs: fresh and dry
shortening	A white, flavorless, solid fat formulated for baking or deep frying; any fat used in baking to tenderize the product by shortening gluten strands.
persil	[French] parsley.
liguria olive	An Italian salt-brine-cured black olive with a strong flavor; sometimes packed with stems.
liver	This nutritious organ meat filters toxins from the blood
drawn butter	Also known as clarified butter
deglaze	To loosen the cooked ingredients and caramelized juices that have stuck to the bottom of the pan after sauteing or roasting to release the full flavor of the meal
fermented black beans	Small black soybeans preserved in salt; used in Chinese cuisine
picante	[Spanish] sharp, hot and spicy (to taste).
saucisse	[French] a very small sausage.
overhead	The basic direct and indirect costs of a business operation, such as labor, rent, utilities and insurance
scale	A machine used to weigh products.
insulated bakeware	Metal bakeware constructed of two layers which are separated by an insulating cushion of air
shipper	A company that transports and retains title to a shipment until a recipient accepts a shipment.
steep	To soak, in order to extract flavor or soften.
packed	Pressed or mashed together tightly, filling the measuring utensil with as much of the ingredient as possible.
caprini	Cylindrical Italian cheese composed of a varying mixture of goat, cow, and ewe's milk and having a high fat content
variety	The practice of carrying a complete line of a brand and several different brands, so that customers will have the widest possible choice.
courgette	The French word for zucchini.
sweethearting	A form of theft, whereby a cashier gives illegal discounts to employees, friends, and/or customers.
darne	[French] The Larousse Gastronomique describes a 'darne' as a transverse slice of a large raw fish, such as hake, salmon or tuna.
scallop	A bivalve mollusk with a ribbed, fan:shaped shell
fromage	French for cheese.
peron or manzana	(pay-RHON or mahn ZAHN-ah) Fresh, thin fleshed, meaty; medium hot to extremely hot; add to sauces or roast and peel for stuffing or rajas.
salmon	Perhaps the best:known of all fish, pictures of salmon from 12,000 B.C
grissini	Italian bread sticks.
cantaloupe	A muskmelon with a embossed crisscross gray green rind and light orange flesh with a large seed cavity and numerous seeds
troncon	A slice of flat fish on the bone
patty cups	Paper cupcake holders.
black beans	Small, with a dark blue-purple color; also known as black turtle beans.
clove	1
haricot verts	Tiny, slender green string beans.
rennin	An acid-producing enzyme obtained from a calf's stomach
mountain oysters	Roasted calf testes eaten as a between-meal snack.
venison	Meat from any member of the deer family that broadly includes elk, moose, reindeer, caribou and antelope; typically leaner and less tender than meat from domesticated animals.
skil	This saltwater fish has a soft:textured flesh and a mild flavor
quatre-epices	A French spice mixture containing ground cinnamon, nutmeg, cloves, and pepper
tonno	[Italian] tuna.
emulsion	A mixture of two liquids which do not normally combine well, such as oil and water
scale data	Drawings, photos, dimensions, and descriptions of a prototype (q.v.) rocket used in making a model of that rocket.
bear	A large, partly carnivorous quadruped found in America, the Arctic, and in Europe
zanahoria	[Spanish] carrot.
corn husks	Dried corn husks, softened by soaking, and used to wrap food before it is cooked (such as tamales); will keep indefinitely, but should be used within a day or two of being rehydrated.
steep	To allow a substance to stand in liquid below the boiling point for the purpose of extracting flavor, color, or other qualities.
schematic	See planogram.
gateaux	French for cake.
mask	To cover completely, as with mayonnaise, jelly, ganache, aspic, etc.
negro	[Spanish] black.
sack	To bag purchases at the checkout
enchilada	[Spanish] the word comes from the way the dish is made, by drenching or dipping tortillas en chile; rolled or stacked corn tortillas filled with meat or cheese, covered with chile sauce, then baked.
crimini mushrooms	Italian term for various common store mushrooms that range in color from light tan to rich brown; the flavor is more earthy and full-bodied than that of the agaricus (common white) mushroom.
candy	A category that includes candies, chewing gum and other confections.
vaniglia	[Italian] vanilla.
deal	A buying arrangement or terms of sale that offer special purchasing incentives; a promotion or a trade deal.
chicken	This bird, taken from the jungles of southeastern Asia around 1400 B.C., has become a popular food fowl throughout the world
infuse	To submerge teas or other flavoring ingredients in a hot liquid in order to extract the flavor into the liquid.
telxon	A combination of a portable electronic terminal and a wand
medallion	A small, round cut of meat, usually pork, veal, or beef.
reset	To totally remerchandise a category or department according to a planogram.
sodium	Mineral element in the form of salt (sodium chloride); found in cheese, bacon, fish, meat
chipped beef	Wafer-thin slices of salted and smoked, dried beef; usually packed in small jars and were once an American staple
monopropellant	See "Single Base Propellant"
long	clove
fermentation	A breakdown in organic compounds caused by a leavening agent, such as the effect of yeast on flour.
chitterlings	The small intestines of animals, usually pigs
patty shell	A shell made from puff paste to hold creamed mixtures or fruit.
roasted garlic process	Cut the top third of the garlic head off and discard it
mesquite	Hardwood tree, the dry wood of which is used to fuel fires in Southwestern cooking; the beans are a Native American staple.
squaw bread	Indian bread deep-fried in 6-inch circles; fry bread; popovers.
pit	(Or "stone.") To remove the pit or seed from a fruit or olive.
fromage	French word for cheese.
poele	A method of cooking (usually in a covered pot) where foods are cooked in their own juices
pastrami	Highly, spiced smoked beef, usually prepared from the shoulder cuts.
fathead	A saltwater fish belonging to the wrasse family
bouef	Beef
neapolitan	[Italian] Ice creams and sweet cakes in layers of different colors and flavors.
warm	To heat a food using a very low temperature of approximately 1050F to 1150F.
broadside	An advertising term that refers to two facing newspaper pages in an ad.
nfpa 1127	The NFPA regulation defining High Power Rocketry
coq au vin	[French] a chicken stew flavored with red wine, bacon, mushrooms, and pearl onions.
pheasant	A medium:sized game bird related to the partridge and the quail
margarine	softened, caramels (14 ounce pkg), mini chocolate chips (6 ounce pkg)Tip of the Week:Whipping Cream with More Volume ...
calorie	A unit of heat used to measure food energy
schnecken	[German] round yeast coffee cakes.
shaslik	Skewered, broiled marinated lamb.
combine	To blend two or more ingredients into a single mixture.
snp	Slimy NAR Politician
beignet	A French or Creole version of doughnuts
thin	To dilute a mixture by adding more liquid.
enebro	[Spanish] juniper.
cochineal	[Spanish] small red bug crushed to make red food coloring.
escargot	An edible snail
garbanzos	Chickpeas; originally from Spain; round, beige beans with a nutty flavor.
dv	Daily value.
escarole	See Endive.
lobster	Any of several varieties of saltwater crustaceans; with a long jointed body, large tail and front claws, and legs surrounded by a reddish-brown or blue-black shell which turns bright red when cooked
torte	A decorated cake with several layers
macadamia nut	An oily, marble size, white nut with a buttery rich flavor
co2	Carbon dioxide; the gas released from leavening reactions and fermentation that creates bubbles and space in a batter or dough.
escarole	A broad-leafed, pale green, mild-flavored endive
register	A cash register that adds up the sales of goods, holds money, and provides a display of the sales for the customer.
queso anejo	[Spanish] aged cheese; salty white cheese slightly similar to feta in flavor, but since it is not brined, its flavor is somewhat milder; a good substitute is grated feta cheese.
leavener	An ingredient or agent used to lighten the texture and increase volume in baked goods
extra-virgin olive oil	Olive oil produced from the first cold-pressing, considered the finest and fruitiest, with only 1 percent acid
kosher salt	Coarse-grained salt that is easy to handle; keep a container near the stove and use it while you cook.
baker's % formula	Ingredient weight divided by total flour weight X 100 = bakers% for that ingredient
nuez moscada	[Spanish] nutmeg.
set	1) To seal the outside surface, 2) To allow to become firm or firmer (jelly)
mullet	This term is used to describe several families of important food fish
chicharron	Crispy fried pigskin used in Mexican cooking for salads, fillings and snacks.
narts	National Association of Rocketry Technical Services
karine affair	Israel seized the Karine-A freighter in January 2002
maltagliate	Irregular, triangle- or diamond-shaped pasta pieces, half the size of a postage stamp, often used as an ingredient in soups.
stock	The strained liquid in which meat, fish, poultry, or vegetables have been cooked
canadian bacon	The large rib-eye muscle of the pork loin, cured and smoked
namaskar	Hello
gratin	To combine foods with a liquid based sauce in a shallow dish and baked until set and browned on top.
semi-liquidators	A customer's premium whose cost is only partially recovered by a manufacturer or retailer.
break	The rough portion of the bread crust formed during oven spring between the pan's edge and the curve of the loaf's top
langue	[French] tongue
prosciutto	The Italian word for ham, prosciutto describes a ham which has been seasoned, salt cured, and dried.
florets	The small, closely bunched flowers that make up the whole head or broccoli or cauliflower.
map	Modified atmosphere packaging.
tortilla	rolled up with meat, and fried.
tripe	The edible lining of stomach (beef).
beef stock	Real beef stock is superior to any
flatfish	Fish that have a flat body with both eyes located on the upper side
mango	A beautiful tropical fruit which grows in a variety of shapes and sizes; the skin may be green, rosy red, gold or all three as the fruit ripens
dock	A baking technique in which regularly spaced holes are poked all over the surface of a dough to promote a crisp baked surface (crackers, pet treats, pie shells, all may be docked before baking).
peppercorn	Peppercorns are small berries from a vine plant
corkscrew	A small tool used to withdraw corks from bottles
cao	Computer-assisted ordering.
redfish	This important commercial fish is a member of the rockfish group
cloves	Brown, hard dried flower buds of an aromatic Southeast Asian evergreen
cream of coconut	thick sweetened "milk" extracted from coconut flesh and used in desserts and drinks such as pi a colada; Coco Lopez is the most widely available brand.
scup	Also know as "porgie" or "sea bream." These fish are generally lean, and coarse:grained
rolling pin	A heavy, smooth cylinder, often made of wood or glass, usually with a handle at each end; used to roll out dough.
ladle	1
fritter	Food that has been dipped in batter and deep fried or saut ed
crp	Continuous replenishment.
digestive biscuits	[Great Britain] Graham crackers.
catfish	Popular white-fleshed fish with a medium-firm texture
biscuit	1
ground red chiles	When finely ground from dried red chiles, it is pure chile powder, which is different from blended chili powder.
overland trout	An old Western term for pigs and hogs; sometimes bacon.
vol-au-vent	A round case of puff pastry with a pastry lid which is filled after baking and served as a hot starter or hors d'oeuvre
esl	Electronic shelf labels.
jumble	An old-fashioned, rich sugar cookie.
mediano	[Spanish] medium hot (to taste).
encharito	[Spanish] a huge enchilada made with a flour tortilla; a cross between a burrito and an enchilada.
indian cress	Nasturtium leaves and flowers, used in salads.
distributor	A person or company that supplies products to a retailer through a distribution center.
viruses	Microscopic pathogens that multiply in the living cells of their host
mostaccioli	Medium size tubes with angle-cut ends
great northern bean	A delicately flavored large, flat, kidney-shaped white bean
charlotte	The name for two different desserts
pimienta	[Spanish] pepper.
high altitude baking	Because of lower air pressure, baking at elevations of 3,000 or more feet above sea level requires special adjustments
sabrosas	[Spanish] tasty.
panino	[talian] sandwich.
match cut	A long thin cut, ¼ x ¼ x 3 inches; alumette.
high fiber	A food containing 5 grams or more of fiber per serving.
soft-ball stage	A test for sugar syrup describing the soft ball formed when a drop of boiling syrup is immersed in cold water.
mix-and-match	A display of various items to offer a selection for a single price point, e.g., five for $1.
scallions	The immature green stalks of a bulb onion.
spotted pup	Chuckwagon name for raisin pudding; without the raisins, it was just called "pup."
strudel	[Austrian] thin leaves of pastry dough, filled with fruit, nuts or savory mixtures, which are rolled and baked and finally iced or frosted
cabanossi	A salami-type sausage popular in Southern Europe.
cuttlefish	A rounder, thicker and chewier relative of the squid
tuiles	Crisp, paper thin cookies named for their tile-like appearance
kadi	yougurt sauce
pista	pistachios
gmdc	General Merchandise Distributors Council.
bolillos	Mexican hard rolls which are similar to French bread; also a short rolling pin 2 inches in diameter and 8 inches or more long which rolls tortillas to a uniform thickness.
slice	To slice is to cut into even slices, usually across the grain.
slick	See ad slick.
skewer	A thin, pointed metal or wooden rod onto which chunks of food are threaded, then broiled or grilled.
croaker	A member of the drum family, this dark speckled fish is found in temperate coastal waters
fold	To incorporate dry ingredients or batter into whipped eggs, usually an egg-white foam, without deflating the light and airy texture essential to the finished product. This is done with a rubber spatula by reaching reach down through the center of the egg foam to the bottom of the bowl and lifting up some of the batter on top of the foam
pinto beans	Name taken from pintar (to paint); reddish-brown speckled beans that turn pink when cooked; used in traditional Mexican cookery; when a recipe title says "frijoles," it is most likely referring to pinto beans
jack	A wheeled device with lifting capabilities, used to move pallets or heavy loads of product (often onto skids or pallets).
walnut oil	The oil extracted from the walnut
mix	To combine ingredients with a spoon or beaters until well integrated.
terminal	A computer or cash register display.
pumpkin seeds	[Sp.] pepitas; husked inner seed of the pumpkin; seeds are roasted and used as a snack or garnish; when seeds are roasted and ground, used as a thickener and flavoring agent.
sopa seca	[Spanish] dry soup with very little liquid left after cooking.
chill	Make mixture or cooking bowl cold by placing in refrigerator or in ice.
spah/splh	Sales per associate hour/sales per labor hour.
gemelli	The Italian term for twins, describing two short bits of spaghetti pasta twisted together in the shape of a cord or rope.
capping	When yeast loaves are under-proofed and the interior pushes up the top crust leaving a rough, sharp edge along the side of the loaf having the appearance of a "cap."
carbon dioxide	A gas produced by all raising agents
baby lima beans	There are two common varieties of lima beans: the Fordhook and the baby (also called sieva)
whey	A watery liquid that separates from the solids in cheese-making; used in crackers, breads, cakes, and processed foods.
hyperterminal velocity	A situation where a rocket is traveling faster than terminal velocity (q.v.) for a given motor
kamoboko	A variety of Japanese fish paste cake.
tsukemono	Japanese term for pickled vegetables
marina	[French] Pickled, marinated.
mornay sauce	A sauce similar to bechamel sauce but with Gruyere cheese, sometimes enriched with egg yolks
flake	To gently break up into small pieces, usually with a fork or your fingers.
cacahuates	[Spanish] peanuts.
shellfish	Any of many species of aquatic invertebrates with shells or carapaces found in saltwater and freshwater regions worldwide, most are edible; shellfish are categorized as crustaceans and mollusks.
rice	Long-grain rice (including basmati rice) cooks in firm, dry kernels; short-grain or medium-grain, rice cooks up moist and slightly sticky, as its outer outer layer absorbs more liquid than long-grain rice.
spinach	The best spinach is, of course, fresh, and should have crisp, robustly green leaves
sauce	covered, in the refrigerator.
deep fat	Hot fat or oil which is deep enough to cover food during frying
tabasco sauce	A brand-name very hot red sauce made from hot ground peppers, fermented and mixed with vinegar
spanish onions	Like Bermuda onions, these are large, relatively mild, easy to handle, and keep well for weeks
aromatic rice	Rices with a nutty or popcorn aroma and flavor.
filete	[Spanish] filet.
roast	To cook uncovered in hot air
sea perch	This important commercial fish is a member of the rockfish group
haldi	tumeric
kahal	(Heb
co-packer	A packing company for several different manufacturers that uses manufacturer-supplied products and packaging and charges manufacturers per-unit.
emulsify	To bind together liquid ingredients that do not dissolve into each other (like vinegar and oil).
boattail	A transition section at the tail of the rocket which gradually narrows the body down to the motor diameter
pressure cooker	A cooking pot made to cook food under pressure
monkfish	A saltwater fish of which only the tail meat is eaten.
chile rellenos	Green chiles stuffed with cheese or meat, dipped in a cornmeal batter, and deep-fat fried.
effiler	To remove the fibrous string from a string bean; to thinly slice almonds.
gallon	An American unit of measurement equal to 128 fl
pigeon	A widely distributed bird that is normally eaten only when young
peanut oil	Clear oil pressed from peanuts; very useful in cooking and as a salad oil
strain	To pour a liquid through a strainer, sieve, or cheesecloth to remove unwanted particles or to separate out solids
apple brown betty	A dessert with layers of apples and buttered crumbs or oats and spices
pin bone steak	A steak cut from the sirloin.
fritto	[Italian] fried
sku	Stock-keeping unit.
mozzarella	A mild white-yellow cheese which melts easily.
rda	Retail display allowance.
ojt	On-the-job training.
allergen	A substance that induces an allergic state or reaction.
grouper	There are hundreds of varieties of this excellent all-purpose fish with delicious, meaty, lobster-like texture
marchand de vin	A dark brown sauce made with meat and wine.
petit pois	[French] Tiny young green peas.
brains	Gourmets say that sheep's brains are best, followed by calves, then pigs
kalamata olives	[Greek] also Calamata
promotion	A marketing campaign to increase sales through advertising, merchandising, signage, and special events.
nicoise olive	Small French black (harvested fully ripe) olive with a high pit-to-meat ratio
iph	Items per hour.
muy sabrosa comida	[Spanish] very delicious food.
eel	A long snake:like fish with smooth scaleless skin and a rich, sweet, and firm flesh
dsd	Direct store delivery.
deviled	Highly seasoned, often containing mustard; frequently topped with bread crumbs and grilled.
black-eyed peas	Small, slightly kidney-shaped beans marked with one black spot or "eye"; introduced into the Southwest by African slaves.
roii	Return on inventory investment.
tart	A sweet- or savory-filled baked pastry with no top crust.
pepitas	[Spanish] pumpkin seeds with the shells removed.
caponata	[Italian] Best known as a spread or cold salad containing eggplant, celery, tomatoes, raisins, and pine nuts seasoned with vinegar and olive oil
dungeness crab	A large crab found along the Pacific coast from Mexico to Alaska
nacds	National Association of Chain Drug Stores.
rock cornish hen	A hybrid chicken, Rock Cornish Hens are very small
boniato	Also called batata, this is a popular tuber in both Latin America and Asia
braise	To cook in a small amount of liquid (also called stewing or pot roasting), rather than being submerged in liquid, as in boiling/poaching
fry bread	Indian fried bread; flat discs of dough that are deep-fried and topped with honey or refried beans; usually found in Arizona and New Mexico.
eulachon	A rich and oily mild:flavored variety of smelt fish
supreme	A rich heavy cream sauce.
void	The process of removing an item after an order is rung on a register.
escalope	Very thin slices of meat or fish containing absolutely no fat, skin, gristle or bones.
pomegranate	A strangely constructed fruit - a labyrinth of seeds wrapped in fruit buried in a mass of inedible flesh surrounded by a tough skin
demitasse	A small cup ("half cup") of black coffee, usually served after dinner.
finger-tip test	A method used to test whether risen dough has doubled in size
cuttlefish	A relative of the squid and octopus, the cuttlefish has ten arms that can reach up to 16 inches in length
breakfast	(n.) The first meal of the day
steel	A kitchen tool used to keep knives sharp by running the blades along the steel.
belly:fish	This large low:fat, firm:textured salt:water fish has a mild, sweet flavor that compares with lobster
deglaze	A process of adding liquid to a hot pan in order to collect the bits of food which stick to the pan during cooking
mulligatawny	A curried chicken soup adapted by the British from India
gorditas	[Spanish] little fat ones; corn flour patties, usually slit, then stuffed; often found unslit, with the filling served on top or between two of them.
flambe	To ignite a sauce or other liquid so that it flames
frijoles	Beans, most commonly referring to the pinto bean.
puree	To grind, chop, or mash a cooked food into a thick paste, usually with the help of a blender or sieve.
ladle	A long, one-piece, stainless steel tool that has a kind of cup on the end that allows you to transfer or skim liquids easily; as a verb, to use a ladle.
transfers	Products exchanged between retail stores in the same chain.
nachos	An hors d'oeuvre of tostados topped with jack cheese, sour cream, and jalapeno chile.
cholesterol	A waxy substance the body produces naturally
oatmeal	Oats that have been cleaned, toasted, hulled and cleaned again; most often cooked and served as cereal
drizzle	To trickler a very fine stream of liquid like a glaze or melted butter over food.
pimenton	Mexican paprika; similar in taste to New Mexico ground red mild chile peppers.
jasmine rice	An aromatic long-grain rice from Thailand that is soft and sticky when cooked.
drop	To deposit even portions of dough on a baking sheet using spoon or batter dispenser.
kipper	Salted, smoked herring.
indian meal	Yellow cornmeal.
marinate	To soak meat, vegetables or fish in seasoned liquid.
hfc	Hydrofluorocarbon.
hot cross buns	Sweet yeast buns with currants, slashed crosswise before baking, then glazed as they come from the oven.
ucs	Uniform Communication Standard.
payload	A trucking practice; after delivery of a shipment, a trucker picks up another shipment before returning to a warehouse
kato	See "Cato"
ciruelas	[Spanish] plums.
pantry	A section of shelving or a separate cabinet where you store your basic cooking staples, as well as other dry goods.
white rice	Rice stripped of its husk, bran and germ
secos y asados	[Spanish] dried and roasted.
ldrs	The annual national high power sport launch sanctioned by Tripoli
farmer cheese	A form of cottage cheese, pressed to remove most of the liquid
broil	To cook over a flame or other direct source of intense heat.
warehouse	A distribution center that orders, stores and ships products to retailers.
irc	Instant redeemable coupon.
way-bill	A transportation company's shipping document showing origin and destination of a shipment, contents, weight and dollar value.
kabbalat ol mitzvot	(Heb
mornay sauce	A basic béchamel sauce to which cheese has been added
usda	United States Department of Agriculture.
low saturated fat	A food containing 1 gram of fat or less per serving and not more than 15 percent of its calories from saturated fatty acids.
mix	To combine ingredients in any way athat affects a distribution.
k'far kassem	On the brink of the 1956 Suez War, 49 Israeli-Arab citizens were killed in the village of K'far Kassem
biotechnology	The use of DNA technology to create products, for example, pharmaceuticals or food products.
salt substitute mixtures	Usually a blend of granular potassium chloride and sodium chloride, intended for lowering sodium usage; tastes similar to regular table salt
ravioli	Italian for little wraps; used to describe small squares or rounds of pasta stuffed with meat, cheese or vegetables.
silicone paper	Non-stick paper (siliconised paper)
pot-au-feu	A combination of stock with meat, bones, and vegetables, cooked together but often served as separate courses.
volume	The amount of product sales by brand, category, department or store.
fresh frozen	Food that was frozen when it was fresh.
fava bean	A meaty, strong flavored bean that is light brown in color, flat in shape and looks somewhat like a large lima bean
cents-off	A manufacturer's practice of printing a cents-off coupon on a product label to boost sales for that product.
hors d'oeuvres	Savory, usually small, foods served before or as an introduction to the main meal; appetizers.
finnan haddie	[Scottish] smoked haddock.
dried wood ears	An edible mushroom that grows on the trunks of dead trees
allspice	Usually used in ground form, allspice has a flavor like a combination of cinnamon, nutmeg, and cloves
yeast	A living organism used in the production of bread and beer
vainas de maiz seca	[Spanish] dried corn husks.
jell	To congeal
velocity	The sales movement of a product measured against the category.
spaghetti	pasta in the form of long strings
grits	The dried kernels of white hominy (made from corn); eaten as a cereal that is similar in texture to pudding.
cebolla	[Spanish] onion.
ean	European article number.
nectarine	A smooth-skinned variety of the peach family.
chile powder	Ground, dried red chiles.
squirrel can	Cowboy term for large can used for after-meal scraps.
rockmelon	[Great Britain] Cantaloupe.
corn	A tall, annual plant native to the western hemisphere producing white, yellow, blue or multicolored grains arranged on a cob; consumed as a vegetable when young and available fresh, canned or frozen, or dried and ground into cornmeal; also known as maize.
collection	A process of collecting monies owed.
purse	[French] sieved raw or cooked food; thick vegetable soup which is passed through a sieve or an electric blender or food processor.
clip whip	A number of micro clips on short wires (usually three) all connected at their free end
broil	To cook food under a hot oven coil, as opposed to grilling, in which the heat is underneath.
quota	A benchmark used to establish the quantity of product expected to be sold during a promotion.
ballasts	A transformer-like device in a fluorescent light fixture.
gueuze	Traditional style of Belgian beer, light, acidic, naturally fermented with a tart taste and gentle effervescence
winter squash	These long-keeping squashes have much in common with with pumpkin and sweet potato: yellow to orange flesh, usually quite sweet and creamy when cooked
italian sausage	A popular pizza topping consisting of pork flavored with garlic and fennel
marjoram	Sometimes called "wild oregano," it is an herb in the mint family and is related to thyme; often confused with and substituted for oregano; grows up to 2 feet high with closely bunched purple and white flowers that resemble knots; used to season game or pork; often labeled as sweet marjoram.
oporto	[Portuguese] sweet dessert port wines named after Oporto, Portugal, on the Douro river.
marinade	A seasoned liquid, usually containing an acid, in which foods such as meat or vegetables are soaked (marinated) before cooking.
castor/caster sugar	A very fine granulated sugar
blending	Preparation method that combines ingredients with a spoon, beater or liquefier to achieve a uniform mixture.
tomally	The liver of the lobster.
bebidas	[Spanish] drinks.
fold	To add one ingredient or mixture to another using a large metal spoon or spatula
sponge	The portion of dough in bread-making containing all or part of the yeast, to which are added the remaining ingredients.
crudo	[Spanish] raw.
yogurt	Yogurt is milk which has been fermented by keeping it at a temperature of 110 degrees for several hours
cofc	Container on a flat car.
nonpareil	A tiny hard candy used to decorate cookies, candy, cakes, etc.
pilaf	Also known as pilau, pilaf is typically a seasoned rice (or other grain) dish in which the rice is sautéed before the liquid and other ingredients are added.
mornay sauce	A basic bechamel sauce to which cheese has been added
pepperoni	A highly spiced dry sausage made of pork and beef
challa	A traditional Jewish yeast bread classically formed into a braid
tilefish	This low:fat Atlantic fish is delicately flavored and has a flesh that is firm yet tender
estes dent	A semicircular deformation of the leading edge of the body tube cause by the nose cone snapping back and striking the body at ejection
round steak	Meat from the thick central portion of the hind leg.
shukria	Thank You
scallion	Also known as "green onion,: the scallion is a member of the onion family
rhubarb	Actually vegetable (although it’s used as a fruit in desserts) that has thick, cylindrical stalks and, when ripe, is pinkish to dark red; the leaves and roots are toxic.
hock	A joint in the hind leg; British term for Rhine wines derived from the German wine town of Hochhheim.
mascarpone cheese	An extremely rich cream cheese from Italy.
guacamole	[Spanish] a dip made of mashed avocadoes seasoned with onions, tomatoes, garlic, chiles, and cilantro
dhania	coriander
trigo	[Spanish] wheat.
jamon	[Spanish] ham.
bran	The outer husk of grains such as wheat, containing a high percentage of fiber
shakers	Hey Micheal, If I were to put heavy cream in a tuperware bowl and tell my little 2nd cousins to shake it, how long would it have to sit and what other steps would be used in this process?
calf fries	[Spanish] ranch treat of quick-fried calf scrotum; also called mountain oysters.
venado	[Spanish] venison; antelope or deer meat; a lean meat, it needs moist heat to keep it tender.
hobby rocket	A general, collective term used to describe both model and HPR rockets to differentiate them from amateur/experimental rockets
prairie coal	Cow or buffalo manure, dried and used in campfires.
loganberries	Possibly a raspberry-blackberry hybrid, this berry is juicy, sweet and tart
chilled	A food that has been refrigerated, usually at temperatures of 30-400F(-1 +40C).
chicken stock	A chicken soup or stock made from chicken backs and necks, carrots, yellow onions, celery and salt and pepper and allowed to simmer for at least an hour
lotte	This large low:fat, firm:textured salt:water fish has a mild, sweet flavor that compares with lobster
gastronomy	The art and science of fine dining, fine food, and drink.
beef	The firm but tender meat of cows which has a dark red color, rich flavor, interior marbling and external fat.
yield	The amount of product obtained as a result of a given amount of ingredients.
jambon	[French] ham.
bocaditos	[Spanish] little bites.
gastronomy	The art and science of fine dining, fine food and drink.
flor	[Spanish] flower.
rock salt	A crystalline form of salt that is mixed with cracked ice to freeze ice cream.
radish	A member of the mustard family grown for its root (Raphanus sativus); generally, the crisp white flesh has a mild to peppery flavor and is usually eaten raw.
saunf	fennel seed
bench	The counter or surface bakers use to work with dough.
pare	To cut off the outside covering
saucisson	[French] sausage.
mold	one layer at a time, before the next layer is added.
proof box	A sealed cabinet that allows control over both temperature and humidity.
macarronada	[Spanish] macaroni.
boston lettuce	A variety of butterhead lettuce with soft, pliable pale green leaves that have a buttery texture and flavor and are larger and lighter in color than bibb lettuce.
passover	The Jewish festival that commemorates the exodus of the Hebrew slaves from ancient Egypt
cranberry	There are several species of cranberry, but we're most accustomed to the large, tart ones that are native to North America
salpicon	[Spanish] shredded or finely cut; Mexican shredded meat salad; hash
seca	[Spanish] dried.
beef fillet	This tender but expensive boneless cut of meat comes from the small end of the tenderloin
krupp	A German family firm that manufactured armaments for the Nazis
pate	A well:seasoned French preparation using a meat or fish paste filling
lug	A gray, plastic tub used to transport and store products.
blackberries and raspberries	There are hundreds of types of black and red berries (some are orange, yellow, or almost white), but all are treated basically the same
mis	Management information services.
supreme de volaille	Breast of chicken.
lime	Stronger and less fragrant than the lemon
grubpile	A call from the cook to "come 'n' get it."
corn dog	A frankfurter or other sausage that has been dipped into a heavy cornbread batter, impaled onto a smooth round stick, then deep:fried and often served with mustard
conditioned raisins	Moistened raisins before mixing into a batter or dough to prevent the raisin from grabbing moisture from the mixture or baked product, making the baked product crumbly
cost	The dollar amount paid for any goods or services
pastilla	A Moroccan pie made with chicken wrapped in phyllo dough
darne	A slice of round fish on the bone
consignor	An individual or business that distributes goods for sale or assigns custody to another party.
fritter	A sweet or savory deep-fried cake
stockout	A display that needs replenishment.
vinegar	A sour liquid with a pungent odor, made by fermenting alcoholic liquids (such as cider, wine, and malt).
kielbasa	A highly seasoned smoked sausage of Polish origin made from pork and (sometimes) beef
involtini	Thin slices of meat or fish which are stuffed and rolled
skim	To remove the surface layer (of impurities, scum, or fat) from liquids such as stocks and jams while cooking
baste	To add flavor and moisture by brushing food with pan drippings, fat, or a seasoned liquid while it cooks.
thiamine	Part of vitamin known as B1, it assists the nervous system; sources in yeast, bacon, wholemeal bread
cherry tomatoes	Miniature sweet tomatoes available in colors of red, orange and yellow
kol ha'ir	Weekly secular newspaper.
bacalao	[Spanish] salt cod; dried codfish.
oat bran	The outer casing of the oat, often used as a high-fiber nutrient supplement
reps	Manufacturer's representatives, food brokers or vendors selling products on commission.
catsup	Tomato ketchup.
hydrometer	A glass cylinder with a suction bulb on one end ,that is used to measure the salt level of a lobster tank.
housewares	General merchandise items used in a kitchen and home, e.g., baking pans, mops.
comida	[Spanish] food; main meal of the day.
butterfish	This small, high:fat fish has a tender texture and a rich, sweet flavor
screw band	A metal band made specifically for home-canning jars that holds the lid in place during the processing period and secures the lid in place when storing an opened jar in the refrigerator.
kiosk	An interactive, video terminal featuring recipes or product locations for customer service.
vol-au-vent	[French] a large round pastry case which is filled with a sauced mixture of meat, seafood, or vegetables then topped with a pastry lid
chorizo	A highly spiced, coarsely ground pork sausage, widely used in Spanish and Mexican cooking.
maitre d'hotel butter	This is the most common of all the compound butters
confirmation certification	The process whereby a member of Tripoli or the NAR becomes certified as eligible to purchase high power (H and up) motors.
split peas	Green or yellow, and mealy when cooked
reduce	To evaporate by fast boiling a flavoured liquid, such as a sauce or syrup, in order to concentrate the flavour or to thicken it.
langouste	[French] spiny lobster, differentiating from Maine lobsters in that they have no claws
softshell crab	The "soft:shell crab" is actually the blue crab caught just after molting (discarding its shell)
conduction	In cooking, the method of heat transfer in which heat is transmitted to food from a pot or pan, oven walls or racks.
cmi	Can Manufacturers Institute.
steep	To soak food, usually in a hot liquid, in order to soften and/or extract flavors.
drippings	The fat and liquid that result when meat is cooked.
envinado/a	[Spanish] wine added.
pickapeppa sauce	A sweet and sour, mild hot pepper sauce from Jamaica.
egg yolk	This part of the egg contains all of the fat in an egg
rice	(verb) To press cooked food through a utensil called a ricer
chicories	These are sharp crunchy greens (closely related to endives) that vary wildly in appearance, but much less so in taste and texture
hominy	Dried white or yellow corn kernels from which the hull and germ have been either chemically or mechanically removed
gnp	Gross national product.
ring tin	Baking pan
season	To add flavor to foods in the form of salt, pepper, herbs, spices, vinegar, etc
lemon	A citrus fruit with a bright yellow pitted skin, juicy flesh and a very tart, sour flavor.
srp	Suggested retail price.
te	[Spanish] tea; usually an herbal tea.
methi	fenugreek
crystallize	To cause sugar particles to lump together when the liquid they’re mixed with can’t absorb any more sugar.
veal	Meat from calves slaughtered when younger than 9 months (usually at 8-16 weeks); has a lean, light pink flesh, delicate flavor and tender, firm texture.
button mushroom	This is the standard, white, cultivated mushroom
english walnut	A nut with a wrinkled tan shell and a double lobed interior nut meat that has a sweet flavor
bran	The outer layers of a kernel of grain that lie just below the hull
portobello	A very large mushroom with a meaty flavor.
yankee pot roast	A "pot roast" is a piece of chuck or round cut that is browned, then braised very slowly in a covered pot with a little liquid
heart	The heart of most animals and birds are used in cooking
point-of-purchase	The locations within a retail store where a customer purchases products.
cookie sheet	A flat, rectangular baking pan made of steel or aluminum that is rigid
portabella	A very large crimini; the mushroom has a dense texture and a rich, meaty flavor.
pimienta negra	[Spanish] black pepper.
marrow	Bone substance and gut eaten by Native Americans and pioneers.
croquettes	Ground or minced cooked food, such as chicken or salmon, bound with a thick sauce, formed into patties or balls, then fried.
tea towel	Dish towel.
truite	[French] trout
gulab	rose
marsala	An Italian, dessert wine, served as an after dinner drink or as an aperitif
panforte	A rich dense torte made of candied fruit and nuts.
burdock	A root that grows more than 3 feet deep but is rarely more than 1/2 inch wide
on the half shell	This phrase usually describes oysters served on the bottom shell, either raw on a bed of crushed ice or cooked on a bed of rock salt.
scaloppini	[Italian] veal slices pounded very thin.
kaffir lime leaves	Dried leaves from the Kaffir lime tree
micromarketing	A marketing plan focused on a defined segment of the marketplace, rather than the entire marketplace.
mackerel	The king mackerel (also known as kingfish) is probably the best known of this family of saltwater fish found in the Atlantic Ocean
clavo	[Spanish] clove.
light	FDA term used to define food that has 33 percent fewer calories, 50 percent less fat, or 50 percent less sodium than the regularly used food.
hard cheese	Cooked, pressed and long-aged (parmigiano reggiano, pecorino)
shabbat	In Judaism, the weekly Sabbath or day of rest
pasticcio	[Italian] pie.
crust	The caramelized crisp or chewy outer layer of a baked product that covers the crumb or more tender inside.
cordero	[Spanish] lamb.
ostiones	[Spanish] oysters.
experimental spacecraft society	An amateur group whose purpose is to orbit a small (10" to 16")telescope for use by amateur astronomers
rutabaga	A member of the cabbage family with firm, pale-yellow flesh and a slightly sweet flavor
biga	Italian pre-ferment, see Pre-ferment.
brokerage	A manufacturer's commission paid to a broker for the volume of products he or she sells to retailers or wholesalers.
fundido	[Spanish] fondue.
sole	A popular flatfish with a delicate flesh with a firm, fine texture
cranberries	Shiny red berries that are grown in bogs on low, trailing vines
salchicha	[Spanish] sausage.
batch	One recipe of a dough or batter, such as bread or cookies.
taquito	[Spanish] little taco; rolled, deep-fried taco.
narcon	National Association of Rocketry Annual Convention
pot roast	A large piece of meat browned in fat quickly and then cooked in a covered pan.
sanitize	The last part of the cleaning procedure of food equipment and surfaces to reduce microbial counts to a safe level within the department.
pma	Produce Marketing Association.
projections	The process of determining what and how much product will be sold at what price during a predetermined time period.
cap	Controlled atmosphere packaging.
bagel	A round, chewy yeast roll with a hole in the middle which is cooked first in boiling water then baked
bench time	Allowing yeast dough 5 to 15 minutes resting time after fermentation, punching, dividing and before shaping to allow gluten to relax.
antioxidant	A chemical substance that converts free radicals (highly reactive compounds) to harmless molecules.
pera	[Spanish] pear.
conch	These "univalve" mollusks (their shells do not open and close) can be as large as a foot long
crumb	The interior of baked goods-not the crust; interior texture formed by air cell pockets trapped inside a webbing of starch and protein gelatinized by baking.
bruschetta	Bread that is drizzled with olive oil, saltand pep, then heated and served warm
montmorency	A sauce made with cherries; also, a garnish made with artichoke hearts.
purslane	A small plant with reddish stems and rounded leaves
chili colorado	[Spanish] red chili.
magnetron	The device which generates microwaves in a microwave oven.
layover	A shelf-stocking technique that displays the top of a product to customers.
double base propellant	A solid propellant consisting of two monopropellants (usually nitroglycerin and nitrocellulose) and various additives
straw mushrooms	Small, tan mushrooms with a mild flavor.
rack	A floor or counter display unit with shelves and hooks for merchandise.
reconstitute	To restore condensed, dehydrated or concentrated foods to their original strength with the addition of liquid, usually water.
yam	A thick vine tuber grown and eaten in South and Central America and parts of Asia and Africa
squawberries	Red-orange berries from thorny desert bushes.
brown	To cook food quickly at a moderately high heat to brown the surface
boletus	A family of wild mushrooms known for their rich taste and meaty texture
cuaresmeno	[Spanish] Lenten; another name for chile jalapeno.
dilute	To mix a powder, eg cornflour with a liquid
drum	Any of a variety of fish named for the drumming or deep croaking noise they make
wine vinegar	Vinegar made from any wine (red or white)
midwest qualified	During the 1970's, NAR contest flyers circulated a persistent rumor that meets held on the East Coast were held to a much higher standard of flight qualification than those flown in the Midwest
humidity	Indicates amount of moisture in the air
blend	To mix ingredients just until thoroughly combined.
watercress	A green that has small leaves and long, thick stalks; you remove the stalks before eating.
crc	Count and recount.
stock	A rich extract of soluble parts of meat, fish, poultry, etc
electrolyte	Dissolved compound capable of carrying an electric current and be broken down into elemental parts.
persimmon	A round fruit with a glossy skin that can range in color from yellow to deep orange with sweet, creamy orange flesh
ebt	Electronic benefits transfer.
roccal	A chlorine-based agent to sanitize sink and food preparation areas.
toronja	[Spanish] grapefruit.
jasmine rice	Fragrant long grain rice from Thailand that is distinctly aromatic when cooked
cojack	American cheese that blends Colby Cheddar and Monterey Jack.
slot	A numbered location within a distribution center that indicates the location of products for storage, retrieval and inventory control
chicharrones	[Spanish] pork cracklings; crisp-fried pork rinds.
lima agria	[Spanish] Bitter lime used in Yucatan.
plum tomatoes	These oval-shaped tomatoes have great flavor
kitchen bouquet	A trade name for a bottled sauce used for flavor and color enhancement.
chow	Chinese term for sauteing; also known as stir-fry.
springerle	[German] anise-flavored cookies or pastries.
prawns	For culinary purposes, the same as shrimp
lemon zest	The outer part of the lemon skin (yellow part of the peel only), grated fine and used as a flavoring agent or garnish.
thyme	A low-growing herb (Thymus vulgaris) with small purple flowers and tiny, gray-green leaves; the leaves have a strong, slightly lemony flavor and aroma; used fresh or dried.
distribution	A chain of delivery from a manufacturer to a store.
remodel	To modify or enlarge a retail store or department, i.e., expansion, new equipment, new sign package.
to taste	Common reference to adding salt and pepper to a recipe according to personal taste
muffin	A drop batter baked in individual pans and served as a quick bread.
baking powder	A chemical leavener combining an acid with bicarbonate of soda to form the gas which enables baked products to rise
mitha	sweet
noix	[French] nut.
capicolla	A coarse Italian pork sausage
repeat	A customer's repeat purchase of a product.
vindaloo	vind meaning spicy, and aloo meaning potatoes
bay	The bottom shelf in a retail aisle.
chili	A thick, stewlike concoction of beef or other meat in a tomato base with chili powder and typically onions, peppers, and legumes such as kidney or pinto beans.
parchment paper	A silicon based paper that can withstand high heat
grill	To cook by direct heat
freezer burn	A loss of moisture in foods when wrapped inappropriately before freezing
renuevos de rastrojo	[Spanish] tumbleweed shoots; they have a wild bean flavor and can be used as a vegetable or in salads.
juniper berries	Strong, piney, and slightly sweet berries from an evergreen tree
caraway seed	Curved, anise-like seed popular in German and Austrian cooking
detention	A shipper's fee charged when a truck is not loaded within a certain time frame, which holds up the truck at the warehouse or processing plant.
loose-loaded	A shipping practice of loading and unloading products by hand on a trailer
cookie sheet	A flat, firm sheet of metal, usually aluminum, with open sides on which cookies, biscuits and other items are baked.
blueberry	A native American berry that has a smooth dark blue skinand a light blue-gray flesh
mejorana	[Spanish] marjoram; wild oregano.
fat separator	A clear cup (usually made of plastic) with a long spout set very low on the cup; used to make lower-fat gravy
pollo	Spanish term for chicken.
fritto misto	An Italian platter filled with a variety of mixed fried foods.
carne de res	[Spanish] beef.
rockfish	Firm, white- and sweet-fleshed fish that is the West Coast equivalent of red snapper
bulgur wheat	Processed wheat made from the whole kernel that has been cooked and dried, used a lot in Middle Eastern dishes
carob	The sweet pulp of the long, leathery pods from an evergreen tree native to the Middle East
pat	To take the underside of the hand and gently press a food
dq	Disqualified flight
currants	1
roggenbrot	Rye bread.
konzentrations-lager	Concentration Camp, such as Dachau, used for political prisoners.
braising	A cooking method whereby food, typically raw meat, is first browned in oil, then cooked slowly in a liquid of wine, stock or water.
katsuobushi	Shaved flakes of steamed or boiled, smoked, and then dried bonito (a type of tuna).
chile en polvo	[Spanish] powdered chile.
corned beef	Brined beef, usually from the brisket; if you have a choice, buy the flank cut rather than the point cut.
homard	French term for lobster.
giveaway	A promotion of an item in which customers get one free if they buy one or more products
candy thermometer	A large glass, mercury kitchen thermometer used for testing the temperature while making candy, jams, and jellies.
crevettes	[French] shrimps.
punch down	In reference to bread dough - when dough has doubled in size or when a dent remains after two fingers are lightly pressed ½ inch into the dough, make a fist and push it into the center of the dough
brown	To cook quickly over or under high heat at the beginning or end of meal preparation, often to enhance flavor, texture and eye appeal.
lci	Learner-controlled instruction.
fiori di sambuco	Small star-shaped pasta used in soups.
irish soda bread	A traditional Irish quick bread, Irish soda bread uses baking soda as its leavener
roasting	Cooking method utilizing the oven with radiant heat, or on a spit over or under an open flame.
pyramid	A hand-stacked, triangular display.
macaroni	pasta in the form of slender tubes
chili oil	This spicy, bright red oil, an essential in Chinese cooking, is made from steeping vegetable oil with crushed or small dried chilies
fromage blanc	A simple French white cheese
calabacita	[Spanish] squash; zucchini
edi	Electronic data interchange.
composite motor	The term used broadly to cover solid fuel rocket motors using propellants other than black powder
ricer	A plunger-operated utensil that is the best tool for making mashed potatoes
monterey jack cheese	Deriving its name from the California city where it originated, this cheese is very versatile
babaco	This fruit indigenous to Ecuador, ranges from 8 to 12 inches long and about 4 inches in diameter
sea trout	An anadromous (spawns in fresh water) brown trout that spends part to its life cycle in the sea
mollejas	[Spanish] sweetbreads.
romano	[Italian] prepared in the style of Rome.
oxalic acid	Oxalic acid is found naturally in many plants, but is poisonous in excessive amounts
car	A transportation term that refers to a railroad car or railcar.
freezing	Process whereby food is solidified or preserved through chilling and storing it at 0C or 32F degrees.
calcium	A mineral required for building bones and teeth, obtained from cheese and milk
overstoring	A concentration of too many retail stores that saturates a market and cuts into the profits of each store.
cryovac	A proprietary term for vacuum packaging material, which has entered the language to mean all vacuum packaging, like "Xerox," "Kleenex" or "BandAid."
empanada	A small, savory pie that are usually filled with meat, seafood or vegetables.
nfpa 1122	The current NFPA regulation defining Model Rocketry
pacific rocket society	An experimental rocket organization which experiments with amateur rockets both solid and liquid fueled, although mostly the latter
credits	Outdated, damaged, or unsalable merchandise where a refund can be obtained from another source.
phyllo	A Greek pastry, phyllo is made up of tissue-thin layers of dough
danger zone	The temperature at which perishable food should not be held or left out of refrigeration for any longer than 2 hours-The Danger Zone for food safety is 400 F
kiddush	(Heb
conchiglie	Pasta shaped like small conch shells.
estouffade	A beef stew made with red wine.
spring roll	Thin sheets of dough which are filled with meat, seafood, or vegetables and rolled into logs
machaca	[Spanish] from the verb machacar, which means to pound or break something into small pieces; meat that has been stewed, roasted or broiled, then shredded; it is typical of Sonoran cooking.
gooseberries	Large, tart berries that grow on bushes and come in many varieties including green, white, yellow and red, and with skins that are either smooth or fuzzy
demand	The amount of goods that consumers will buy at a specific price.
cookie pan	A flat, rectangular baking pan made of steel or aluminum that is rigid
scanner	An electronic register system that automatically records the product description and retail price for an item by reading a UPC code with a laser.
cake tin	Baking pan.
freezer burn	A loss of moisture in foods when improperly wrapped before freezing
oseille	[French] sorrel.
capicolla	Italian sausage prepared with pressed (not chopped) pork shoulder and sweet red peppers, cased, cooked and air-dried.
orrechietti	Pasta shaped by pressing the point of a knife into a small slice of dough, resulting in a shape similar to a small ear.
kosher	The special dietary rules of Judaism, outlined in the Torah.
italian sausage	This pork sausage is available in two forms, hot (spiced with hot red peppers) and sweet, and is usually seasoned with garlic.
phosphorus	A mineral element found in fish
chilhuacle	a chile found almost exclusively in Oaxaca; one of the main ingredients of Oaxaca's renowned mole negro; the chiles are very expensive.
iodized salt	Table salt (sodium chloride) containing potassium iodide, a source of the essential nutrient iodine.
cheesecloth	Cotton gauze used in the kitchen for straining liquids and wrapping foods to make them easier to remove from vessels after cooking; available in fine or coarse weaves
provencale	[French] in the Provence style; served with a spicy garnish of tomatoes, mushrooms and garlic in oil.
cream cheese	This tangy, smooth, spreadable cheese is as delicious in dips, frostings, and all kind of desserts as it is spread on bagels
organic	A term used to describe foods that have been grown or raised without synthetic fertilizers and pesticides, or antibiotics and growth hormones.
yokan	A Japanese sweet, similar to Turkish Delight, made from adzuki bean jam and agar-agar.
miel	[French and Italian] honey.
papel	[Spanish] paper.
cumin	A spice that is the dried fruit (seed) of a plant in the parsley family (Cuminum cyminum), native to the Middle East and North Africa; the small crescent-shaped seeds have a powerful, earthy, nutty flavor and aroma and are available whole or ground in three colors (amber, white and black); used in Indian, Middle Eastern and Mexican cuisines.
kitchen shears	Strong, sharp scissors with multiple uses including cutting fish, poultry, meat and produce
swiss cheese	A hard, pale-yellow cheese originally from the Emmental valley of Switzerland, distinguished by large holes in its texture
mineral salts	These are mineral elements, small quantities of which are essential for health
drag coefficient	A dimensionless number used in aerodynamics to describe the drag of a shape
gyromitres	A European mountain mushroom outlawed for sale due to the presence of hydragine, a substance which is toxic if prepared incorrectly.
pulverize	To reduce to powder or dust by pounding, crushing or grinding.
bouillabaisse	A rich fish stew from southern France
patisserie	[French] pastry.
virgin olive oil	A first-press oil, with an acidity level between 1 percent and 3 percent, just slightly higher than extra-virgin olive oil.
folding	To gently combine two or more ingredients or a delicate mixture into a heavier, thicker one by cutting vertically through the mixture and turning it over by sliding the mixing tool across the bottom of the bowl or pan with each turn
d-o-s	Days-of-supply.
kelayim	Refers to mixtures of species prohibited by Torah Law, such as wool and linen.
classifications	The family groups of products that a retail food store displays and sells.
shortage	A shortfall of a product's order or weight or of money.
coquilles st. jacques	[French] scallops.
bufalo	[Spanish] buffalo.
kiryat arba	Jewish town adjacent to Hebron, in the West Bank.
toast	To brown by means of dry heat.
oyster mushroom	A fan-shaped wild mushroom with a grayish cap, that grows in clusters on the side of trees
fischietti	The smallest tube-shaped pasta.
lassi	[Indian] A frothy yogurt drink, sweet or salty, flavored with pistachios, cardamom, cumin or rose water.
roe	A seafood delicacy with two varieties
chilaca chile	fresh pasilla chiles; long, thin and dark green.
poivrade	Made with pepper.
quahog	The American Indian name for the East Coast hard shell clam
prune	A dried red or purple plum.
insecticide	Chemical used to kill insects
nesselrode	A mixture of candied fruit, nuts and cherries used in desserts.
caul fat	The stomach lining of pork which is used in place of back fat for pates and to encase crepinettes.
sea devil	This large low:fat, firm:textured salt:water fish has a mild, sweet flavor that compares with lobster
galangal	A root spice related to ginger, which has a musky flavor reminiscent of saffron
sesos	[Spanish] brains.
tarragon	An herb (Artemisia dracunculus) native to Siberia with narrow, pointed, dark green leaves, tiny gray flowers, a distinctive anise-like flavor with undertones of sage and a strong aroma; available fresh and dried.
burrito	Flour tortilla folded like an envelope around a filling.
beat	To mix thoroughly with a spoon, whisk or beaters until smooth and well combined.
fold	To incorporate dry ingredients or batter into whipped eggs, usually an egg:white foam, without deflating the light and airy texture essential to the finished product
peach melba	A dessert created in the late 1800s by the famous French chef Escoffier for Dame Nellie Melba, a popular Australian opera singer
rabbit	Rabbit meat is mostly white, fine textured and mildly flavored
pasteles	[Spanish] envelopes of dough made of plantains filled with tasty ingredients.
champignon	[French] mushroom found as the champignon de Paris
skirt steak	A very lean and moist cut of beef that comes from the pad of muscle that runs from the rib cage toward the loin.
mis-stock	An item stocked in the wrong place or incorrectly stocked.
squab	A domesticated pigeon no more than 4 weeks old
bermuda onion	This big, sweet, ivory-colored onion truly does not come from Bermuda
puesto	[Spanish] a stand in the market or on the street.
whip	To beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites.
pastina	A small pasta, of any shape but frequently round; used in soups.
chilpachole	[Spanish] crab soup from Veracruz.
shuck	To peel off or remove the shell of oysters or clams, or the husk from an ear of corn.
stuffing	A seasoned mixture of food used to fill the cavity of poultry, fish, vegetables or around which a strip of meat, fish or vegetable may be rolled.
snow peas	Edible-pod peas with soft, green pods and tiny peas.
jumble	An rich old-fashioned sugar cookie.
omega-3	A fatty acid found in fish oil that lowers your risk of heart attack and stroke, and boosts the immune system.
ris	[French] sweetbreads.
mutton	The flesh of sheep over one year old.
parsley	An herb (Petroselium crispum) with long, slender stalks, small, curly dark green leaves and a slightly peppery, tangy fresh flavor (the flavor is stronger in the stalks, which are used in a bouquet garni); generally used fresh as a flavoring or garnish; also known as curly parsley.
tpr	Temporary price reduction.
yogurt cheese	Yogurt that has had the whey drained from it.
sardine	Small, silvery fish with rich, tasty dark flesh
radicchio	A variety of chicory, radicchio leaves are red with white ribs, and are slightly bitter
tare	The weight of the packaging subtracted from the weight of the product, so the customer doesn't pay for the container
cholesterol	A fatty alcohol necessary for human metabolism
processed cheese	Some amount of cheese cooked together with dyes, gums, emulsifiers and stabilizers (American cheese, Laughing Cow, rambol).
reduction sauce	A sauce that uses as its base the pan juices that are created from the stove-top cooking or oven-roasting of meat, fish, poultry, or vegetables.
cuchara	[Spanish] spoon.
naram	National Association of Rocketry Annual Meet
hibiscus blossoms	Also called sorrel blossoms, these make a delicious iced tea
corn syrup	Dextrose, maltose, or glucose obtained by converting starch with acids
minute steak	A tender and juicy very thin steak cut from the top round, which can be quickly saut ed, broiled or pan-broiled.
render	To cook a food over low heat until it releases its fat.
butter!!!	Dear Michael or Someone who can help lol, I was just wondering if I wanted to make a medium size jar at home with my daughter for fun
score	To make lengthwise gashes on the surface of food.
ice	1
flavoring	It can be a single flavor or a combination of flavors.
perigeux	A brown sauce made with Madeira wine and truffles.
yellow chiles	The general term to describe these is "Guero chile" which refers to varieties such as the Santa Fe grande and Hungarian wax chiles.
pennant	A display poster with three visible sides.
lp	Liability policy.
o-t-c	Over-the-counter.
invert sugar	Sugar syrup exposed to a small amount of acid and heating to break sucrose into glucose and fructose to reduce the size of the crystals
spinner	A free-standing display rack that rotates 360 degrees.
klal	A general principle.
land cress	Land cress, curly cress, broadleaf cress and upland cress are all quick-growing, delicate textured greens that have the sharp, peppery flavor of watercress
opuntia	Prickly pear cactus.
pompano	This saltwater fish is a succulent, fine:textured fish with a mild delicate flavor
butternut squash	A large, pear-shaped squash with a smooth yellow brown skin and orange flesh with a sweet flavor.
codorniz	[Spanish] quail.
railcar	A railroad car.
mercados	[Spanish] markets.
tamalero	[Spanish] tamale-making party.
chalupas	[Spanish] little boats or little canoes; fried corn tortillas in the shape of a boat or basket containing shredded chicken or beans topped with salsa, guacamole or cheese.
gratinee	Served with a bread crumb or cheese topping.
quick bread	Bread that is quick to make because it doesn't require kneading or rising time.
apogee	The highest point of a rocket's flight path
cusk	A large saltwater fish related to the cod
paprika	A seasoning powder made from red peppers
haggis	[Scottish] a steamed pudding made of finely minced sheep heart, lungs and liver.
neufchatel	[French] A soft unripened cheese originally from Neufchatel-en-Bray, France
ogive	A shape defined by the intersection of two circles
namak	salt
grind	To reduce to particles by cutting or crushing.
bias-slice	To slice a food crosswise at a 45-degree angle.
combine	Mixing together.
stock	To shelve products or to build a display.
yeast	In baking, yeast refers to a single-celled fungi in the species Saccharomyces cerevisiae, which ferments sugar
oxidized	Wine that has been in contact with air too long, causing it to darken and smell stale.
brand	A product that is uniquely labeled by a manufacturer, private label or national brands, for example.
courgette	[French] zucchini.
molcajete	[Spanish] mortar made from volcanic stone used for grinding chiles.
swells	Unsalable items with expanded containers or lids signifying faulty food handling, processing or sealing
tuna	A member of the mackerel family, and a popular fish for canning
forcemeat	Ground up meat(s) combined with seasonings and other ingredients, used for stuffing.
new mexico red chiles	A fresh chile; mild to medium hot; keeps its same name in both dried and fresh forms; mild chile with an earthy flavor, slightly tart with a hint of dried cherry; seen often strung in ristras for drying; used in pipiens, salsas and barbecue sauces.
cannellini beans	A large creamy, white kidney bean used in Italian cooking
mace	The outer covering of nutmeg, reddish-orange and lacy
headspace	The amount of space to leave at the top of a container to allow for expansion of food when frozen or processed.
flageolet	These immature kidney beans harvested before maturity are medium in size (about one-half inch long), kidney shaped, and a pale green
nra	National Restaurant Association.
milk	one first obtains a viscous liquid called rabadi [à¤°à¤¬à¤¡à¥€]; boiling further, one arrives at a sticky, ...
pan dulce	[Spanish] sweet bread.
salsa de rojo	[Spanish] red chili sauce.
kidney	The kidneys are a pair of glandular organs in the abdominal cavities of mammals and reptiles
gefillte	[German] stuffed/
grease	To coat a cooking vessel or sheet with a thin layer of oil or shortening.
kibbudim	Honors given to guests at a wedding.
mayonnaise	An emulsified sauce made from oil, egg yolks, and lemon juice.
ragi	A gluten-free cereal grown in the arid areas of Africa and Asia; also referred to as finger millet.
knesset	The parliament of the State of Israel
queso asadero	[Spanish] also known as quesilla de Oaxaca; a rubbery-textured cheese that is pulled and twisted into strands; traditionally used in fillings where it becomes stringy when heated; whole-milk mozzarella, Monterey jack or Muenster may be substituted.
backup	A copy of current computer files saved to a computer disk or magnetic tape in case of a computer system failure.
pan fry	To brown and cook foods in fat in a shallow pan, where the fat does not completely cover the food.
plastic wrap	A thin sheet of clear polymers such as polyvinyl chloride; clings to surfaces and is used to wrap foods for storage.
shred	A model which has lost one or more fins due to aero loads and/or acceleration
sushi	Japanese for vinegared rice. A style of food preparation that uses freshly cooked rice tossed with a rice vinegar dressing and pressed with fresh ingredients.
tab	Tabulation
gremolata	A mixture of chopped parsley, garlic, and lemon peel
tasso	A lean and highly-seasoned piece of cured pork or beef, tasso is hard to find outside of Louisiana
protein	Protein can be found in both animal and vegetable sources, and provides the body with energy while performing a large number of other functions.
hprm	High Power Rocketry Magazine - formerly Tripolitan (q.v.)
emmental cheese	What most Americans know as Swiss cheese
murgh	chicken
coriander	The tiny yellow-tan ridged seeds of the cilantro plant (Coriandrum sativum); used as a spice, they have a flavor reminiscent of lemon, sage and caraway, are available whole or ground and are used in Middle Eastern, Indian and Asian cuisines and pickling spice blends
cocada	[Spanish] coconut dessert.
coarse	Refers to the crumb structure of some baked goods.
icing syringe	A cake-decorating tool
prepack	A shipping container designed to display products on a retail sales floor
petite marmite	A rich meat and vegetable soup.
torsk	A large saltwater fish related to the cod
limon	[Spanish] Lemon; in Mexico it usually refers to the small tart Mexican lime.
canadian bacon	A lean, smoked meat that is closer to ham than to bacon
cacoa	(kuh-KOW) Tropical evergreen tree cultivated for its seed pods from which cocoa powder and cocoa butter are produced.
arborio rice	An Italian high-starch, short-grain rice
dairy wholesalers?	As a lover of all things fatty and delicious, I was excited at the mention that the price of a half gallon of cream is the same price as 2 pints from the grocery store, should you be able to find a wholesaler
shiitake	A dark brown mushroom with a large cap and meaty flavor.
unsaturated fat	A kind of fat that is in liquid form at room temperature.
degrease	To remove melted fat from the surface of liquid, usually by skimming with a spoon, refrigerating to solidify the fat, or by using a cup or pitcher designed to separate the fat from the liquid.
invoice	An itemized statement of products received showing items shipped, price and total amount billed.
caguama	[Spanish] sea turtle.
head cheese	Despite its name, this is a sausage, not a cheese product
papas	[Spanish] potatoes.
salt hoss	Cowboy term for corned beef.
honey	The original and all-natural sweetener
mushroom	Any of many species of cultivated or wild fleshy fungus, usually consisting of a stem, a cap (which may have gills) and mycelium; available fresh or dried and eaten raw, reconstituted or cooked.
endive	A plant with dark green, curly leaves and a slightly bitter flavor.
consumerism	Pattern of consumer behavior where products and services are evaluated for performance and quality.
franchise	A contractual agreement on a brand, service, name, operation or procedure.
schwarzbrot	[German] dark whole grained bread.
flying fish	This fish, a delicacy in the West Indies and Japan, gains speed underwater then leaves the water except for the lower lobe of its tail
main-line	A store's primary display area, which has permanent display fixtures.
rba	Retailer's Bakery-Deli Association (formerly, Retail Bakers of America).
boiling onions	Mild-flavored white onions about 1 inch in diameter
cochinita	[Spanish] small pig.
kicked	A term used to describe a motor which is ejected from the rocket while in flight
london broil	A flank steak that has been cut into large pieces, tenderized by marinating, broiled or grilled, then sliced into thin strips across the grain before it is served.
sesame oil	An oil made from sesame seed
black pudding	This large link sausage is made of pig's blood, suet, bread crumbs, and oatmeal
betabel	[Spanish] beet.
pissaladiere	A southern French pizza consisting of a thick bread crust covered with cooked onions flavored with garlic
pepsin	An enzyme from pigs’ stomachs, used with rennet to make cheese.
float	The amount of time that a check is in circulation; the period between the time a check is written and when it is cashed.
olives	This is the edible fruit of the olive tree
scratch	A product deleted from a retailer's order because the warehouse is out of stock
nachos	[Spanish] tortilla chips that are topped with cheese, chiles, etc., then heated until the cheese melts; originated in El Paso, Texas.
morello cherries	Pie cherries.
kosher	Food prepared according to Jewish dietary laws
moutarde	[French] mustard.
enoki mushrooms	Small white mushrooms that grow in clumps with long, thin stems and a mild, almost fruity flavor
cactus	The pads and fruits of the Opuntia cactus are cooked and eaten.
bagel	a hard, glazed, doughnut- shaped roll.
date sugar	Ground dehydrated dates that are used as a sweetner.
puree	To blend, process, sieve, or mash a food until it's very smooth and has the consistency of baby food.
blend	To mix two or more ingredients thoroughly.
hushpuppy	A small, fried cornmeal dumpling, flavored with chopped green onion
italian sausage	Coarse sausage usually seasoned with garlic and fennel seed or anise seed; generally sold in plump links in two varieties, hot (flavored with hot red peppers) and sweet (no added peppers).
drizzle	To pour a liquid over a food in a thin stream to create a thread-like coating.
frizzle	To fry thin slices of meat or other food until the edges curl
thermometer	A device designed to measure temperatures; can be calibrated in Fahrenheit and/or Celsius and can be a column of mercury with temperatures indicated on a glass tube or a stem-type thermometer in which temperatures are noted by an arrow on a dial or a digital readout.
naan	bread
case	Computer-aided software engineering.
cherry tomato	A small round tomato with a bright red or yellow skin
grecque	Foods that are prepared in the style of Greece
crepe	The French term for pancake; thin and light, crepes are usually served with a variety of fillings
manioc	[Spanish] yuca; cassava; see "yuca."
wild rice	The grain of a reed-like aquatic plant (Zizania aquatica) unrelated to rice; grown in the United States and Canada
puerco	[Spanish] pork.
kamut	A high protein wheat variety
blue-veined	Inoculated or sprayed with spores to create veins and pockets of bluish-green mold (stilton, roquefort, gorgonzola, Maytag blue).
blue cheese	The blue (or green) veins in blue cheese are created by flavor-producing molds injected (or occurring naturally) during the curing process
sultanas	Golden raisins made from sultana grapes.
new mexican chiles	Formerly known as Anaheim chiles; long green chiles grown in New Mexico; poblanos may be substituted.
trainee	An employee participating in a company-sponsored training program.
panforte	A dense, flat Italian cake filled with hazelnuts, almonds, honey, candied citron and citrus peel, cocoa and spices.
caramelize	To gently brown natural sugars and other compounds in foot over low heat to produce a more intense flavor
guava	A fruit cultivated in Peru and Brazil for over 500 years; it is very sweet but has a strong odor and many abrasive seeds; it is acid when unripe and ripens at room temperature, at which time it has a sweet aroma; bright yellow to hot pink flesh; best in sorbets, beverages and sauces because of the abundance of pithy seeds.
bourguignon	[French] Foods cooked in the style of Burgundy
lyonnaise potatoes	A French side dish of sliced potatoes sauteed with onions.
pork	The flesh of domestic swine
orange roughy	A New Zealand area fish with lean, white flesh that is firm and mild
lightnin' bread	Quick breads leavened with baking soda or baking powder.
finnan haddie	A world:famous smoked haddock from Scotland.
iqf	Individually quick frozen.
headspace	In preserving, the air space between the inside of the lid and the top of the food or liquid in the jar or container.
kase	[German] cheese.
turkey	An American game bird from the pheasant family that has been domesticated
raspberry	A small ovoid or conical-shaped berry (Rubus idaeus) composed of many connecting drupelets (tiny individual sections of fruit, each with its own seed) surrounding a central core; has a sweet, slightly acidic flavor; the three principal varieties are black, golden and red.
fillet	A reinforcement of the joint between the fin and the body tube of the rocket to improve the rocket's aerodynamics and to strengthen the fin mount
beaten biscuits	A traditional Southern biscuit, dating back to the 1800s
fillet	A boned, trimmed, lean piece of fish.
clarify	Remove impurities from butter or stock by heating the liquid, then straining or skimming it.
baker's peel	A tool with a flat, smooth surface and long handle that's used to move pizzas and yeast breads to and from an oven
library	A storage/retrieval site in a computer program
dolcelatte cheese	A soft, mild, blue-veined cheese that can be served as an appetizer or dessert
mejillones	[Spanish] mussels.
cracked wheat	The whole-wheat berry broken into coarse, medium or fine angular fragments
quail	A small game bird of the partridge family that resembles a small, plump chicken
boar	Wild pig; served both roasted and smoked.
salsa cruda	[Spanish] uncooked sauce.
fleur de sel	[French] "flower of the salt." A rare sea salt harvested by hand in Brittany, France and available only in limited quantities
pollo	[Spanish] chicken.
velouté	A variation on béchamel sauce made with a stock (fish or chicken) in place of the milk.
hazelnut oil	An aromatic, full-flavored oil pressed from hazelnuts; has the strong, distinct flavor of the roasted nut.
manzanas	[Spanish] apples.
poultry	Any domesticated bird used for food; the USDA recognizes six kinds of poultry: chicken, duck, goose, guinea, pigeon and turkey.
bonito flakes	The dried flakes of a dark, full-flavored fish, used in the Japanese soup stock dashi, which is among the simplest stocks to make
condiment	Pickled or spicy food seasonings, often pungent, used to bring out the flavor of foods
knives	Knives come in many shapes and sizes, but all have at least one thing in common
cajun	Cooking influenced by southern U.S
mdf	Market development funds.
firkin	The sourdough container on a chuck wagon; also dough keg.
baffle	See 'Ejection Baffle'
cupcake	A small individual-sized cake baked in a mold such as a muffin pan, usually frosted and decorated.
hamburger	Ground meat, usually beef, shaped into large patties, and saut ed, broiled or grilled
mesclun	A word used to describe a mixture of a dozen or more wild and cultivated greens
wurst	[German] sausage.
frijoles refritos	[Spanish] refried beans; a paste of stewed pinto beans fried in fat with onions and garlic and frequently includes chiles.
deglaze	To add liquid to the pan in which meat or other food was cooked
wedge	A wedge-shaped cut of food, usually a section of a round or oval product such as an apple or lemon.
flanker	A manufacturer's product modification for an established product., e.g., blue M&Ms.
gma	Grocery Manufacturers of America, Inc.
roaster	A size classification for a chicken about 5 pounds in weight and from 10 to 20 weeks old.
black pepper	Green, white, and black peppercorns all come from the berries of the Piper nigrum plant; black peppercorns are the strongest of the three varieties
mesclun	French word for "mixed" that refers to a salad of assorted small salad leaves and herbs.
corunda	[Spanish] small cushion-shaped tamal wrapped in a corn husk.
shrub	An old-fashioned sweetened fruit drink, sometimes spiked with liquor.
caribe chiles	Flaked red chiles.
pfi	Pet Food Institute.
freezer paper	A plastic-coated Kraft paper used for wrapping foods for freezing and for general household purposes
cepes	A wild mushroom with a meaty texture and woodsy flavor with caps ranging from one to 10 inches in diameter
unleavened	Bread made without a raising agent
achiote	The seed of the annatto tree commonly used for making achiote paste, a seasoning mixture from the Yucatán.
nfi	National Fisheries Institute.
puree	A thick soup made from a pureed vegetable base
bap	A soft Scottish yeast roll traditionally eaten for breakfast with a flour-tasting finish.
coat	To thoroughly cover a food with a liquid or dry mixture.
carob	The dried and roasted pulp of the tropical carob tree, ground into powder which is used to replace cocoa in baked goods and candies.
hubbard squash	A very large winter squash with a thick, bumpy, hard shell ranging in color from dark green to bright orange.
single base propellant	A solid propellant based on a single monopropellant
jalapeno cheese	Asadero cheese blended and molded with jalapeno chiles; jalapeno jack may be substituted.
brine	An acidic solution that converts low-acid foods to high-acid foods for preservation (called pickling).
sweet peppers	A term which usually describes a variety of mild peppers of the Capsicum family
levadura	[Spanish] yeast.
tzatziki sauce	Dipping sauce derived from yogurt, garlic, cucumber, olive oil and lemon juice
blood sausage	Also known as "blood pudding" and "black pudding" in Ireland
bloating	A damaged, swollen processed food can or glass container, which may indicate contamination, a safety hazard.
pit	To remove the seed or stone of a fruit or berry.
z’man	literally time
preheat	Heating the empty oven to the recommended temperature before placing the product to be baked in it.
chaudfroid	Meat or fish that has been poached or roasted, chilled and served cold, masked with a thick sauce and glazed with aspic
pan-broil	To cook uncovered on a hot surface, usually in a fry pan
reduce	To boil a liquid until a portion of it has evaporated
smoke	To expose foods to wood smoke to enhance their flavor and help preserve and/or evenly cook them.
cure	To preserve or add flavor with an ingredient, usually salt and/or sugar.
salt	1
fruit sweetener	If a recipe calls for 1/2 cup fruit sweetener, substitute 1/4 cup concentrated apple juice plus 1/4 cup granulated fructose
vienna sausage	A small frankfurter, often served as an hors d'oeuvre.
salsify	Also called the oyster plant, (See Oyster plant) because it, at least theoretically, tastes like an oyster
cold pressing	A chemical-free process for obtaining olive oil that uses only pressure
checking	The process of recording customer purchases, taking payment, making change, processing coupons, bagging and all other functions inherent to the front end operation.
mano	[Spanish] hand; implement used to grind corn and chiles on a metate.
enzymes	Chemical substances produced from living cells
whip	Beating a food lightly and rapidly with a mixer, whisk or beater to incorporate air and increase volume.
conchas	Mexican sweet-topped buns; named for the seashell design drawn in the topping.
kelp	Dried seaweed used for making dashi stock
zwyieka	A Polish sausage.
norway haddock	This important commercial fish is a member of the rockfish group
ups	Uninterruptible power system.
comino	Ground cumin seeds.
receta	[Spanish] recipes.
spinach	A vegetable with dark green, spear-shaped leaves that can be curled or smooth and are attached to thin stems; the leaves have a slightly bitter flavor and are eaten raw or cooked.
cocoa powder	Unsweetened powder made from cacao beans that are fermented, dried, roasted, and cracked
rice wine	A clear, sweet wine made from fermented rice
pomidoro	[Italian] tomato.
durazno	[Spanish] peach.
balachan	Malaysian condiment made of spices, small fish and shrimp, allowed to ferment in the hot sun, and then dried
rice cooker	An appliance that cooks rice automatically for the appropriate length of time if you include the correct ratio of rice to water.
mildew	A thin, furry, usually whitish coating or discoloration caused by a fungus, which grows on damp surfaces.
nutella	A commercial brand of gianduja
shish kebab	Cubes of meat cooked on a skewer, often with vegetables.
pate	[French] a term referring to many different preparations of meat, fish and vegetable pies
kidney bean	A medium-sized, kidney-shaped bean with a dark red skin, cream-colored firm flesh and a bland flavor
romaine lettuce	This lettuce has long, narrow leaves, crunchy ribs and a slight tang
forecast	A projection of sales volume.
mais	[French] corn.
benne seeds	[African] sesame seeds.
short loin	The tenderloin.
pare	To cut the skin from a food, usually with a short knife called a paring knife.
cure	Process of preserving fish or meat by drying, salting or smoking.
higado	[Spanish] liver.
kosher salt	A coarse-flake salt used for koshering meats, for topping baked goods, or where a coarse salt is preferred
sheepshead	A saltwater fish belonging to the wrasse family
queso blanco	[Spanish] fresh white cheese, often called queso fresco.
tostadas	1
capeado	[Spanish] covered with batter and fried.
smother	Cook slowly in covered pot or skillet with a little liquid added to saut ed mixture.
3fnc	Three Fins and a Nose Cone, the description of a generic rocket.
robert	A spicy brown sauce containing onions and vinegar, served with game and other meats.
sea bass	A term used to describe a number of lean to moderately fat marine fish, most of which aren't actually members of the bass family
churros	[Spanish] deep-fried cakes named for the shaggy, long-haired Mexican sheep they resemble.
shell steak	The same as Delmonico
salami	A family of uncooked sausages which are safe to eat without heating because they have been cured.
frituras	[Spanish] fritters.
semisoft cheese	Either cooked or uncooked, soft, but sliceable (gouda, tilsit, monterey jack).
summer squash	These light, fleshy squashes of the late summer are available in many varieties, most notably zucchini and yellow squash
golden beets	Yellow ocher-colored beets
sansho	The dried and ground pods of the prickly ash tree, which make a fragrant, finely ground pale spice
impact	Inventory management program and control technique.
carambola	Originally from Indonesia, this is one of the most recent tropical imports, now grown in Florida and found in most supermarkets
chicken steak	A small, very tender and flavorful steak cut from the shoulder blade.
candele pasta	Pipe-shaped pasta, about ½ inch to ? inch in diameter.
goulash	A Hungarian soup/stew made with beef and liberally seasoned with paprika
lily buds	[Chinese] Also known as tiger lily buds or golden needles
count	The number of units or items in a case or package.
palletizing	Storing and/or shipping of products on standard sized pallets.
bean sauce	A soybean condiment that is an essential ingredient in stir-fries
freezer	An enclosed, refrigerated storage area that preserves frozen products below 0 degree F.
rognoni	[Italian] kidneys.
chile seco	[Spanish] fried red serrano chile.
choron	A variation of Bearnaise sauce with tomato puree or concasse added.
cultivation	Growing plants or crops.
balsamic vinegar	An Italian vinegar made from white Trebbiano grape juice
confit	To slowly cook pieces of meat in their own gently rendered fat.
squirrel	An abundant, largely arboreal rodent
klezmer	The musical style that developed in Eastern Europe, which created songs in which the music needed no words to explain the thoughts of the Jewish heart and soul.
pork	The flesh of hogs, usually slaughtered under the age of 1 year.
relleno	[Spanish] stuffed.
blacken	A method of cooking in which meat or fish is seasoned with a spicy mixture then fried in a hot skillet until blackened on both sides.
skewers	Long thin metal pins on which food is impaled for grilling or broiling.
watermelon	The fruit of a water plant (genus Trapa) native to Southeast Asia; has a brownish-black skin, ivory to tan flesh, crisp texture and slightly sweet, nutty flavor; used in various Asian cuisines.
high-altitude baking	Adjustments to liquids, leavening agents, sugar, and oven temperature are needed at altitudes over 3,000 feet.
carbon	[Spanish] charcoal.
features	Products featured in a current advertising promotion to attract customers.
leaven	To insert gas into a dough or batter by adding an ingredient, such as yeast, baking powder or baking soda, causing it to expand, or rise, lightening the texture of the baked product.
citric acid	also known as "sour salt." A white powder extracted from the juice of citrus and other acidic fruits (such as lemons, limes, pineapples and gooseberries)
cocoa powder	The dried powder formed from chocolate liquor after the cocoa butter has been removed
catalog	A booklet of products, price lists and UPC codes used for electronic ordering
russian dressing	Basically a simple mixture of mayo and ketchup.
dab	This flatfish is a variety of flounder that features a sweet, firm flesh.
benchmarking	A performance standard against which operating performance is measured, which is used to identify performance improvements and best practices in an industry.
wasabi	Japanese green horseradish powder
rocket and space foundation	An organization in Holland that supports both model and amateur rocketry and amateur astronomy
raisin	A sweet dried grape.
devil	To mix a food with spicy seasonings and sauces
tear-strip	A tape inserted into a package or case for easy opening.
oceanic bonito	This small tuna (6 to 8 pounds) has a light:colored meat similar to yellowfin
daube	A classic French stew or pot roast consisting of a single piece of meat such as a shoulder or joint
kartofflen	[German] potatoes.
simmer	To bring water or other liquid to a temperature just below boiling; the surface of the liquid is covered with tiny bubbles when simmering.
movement	A tracking of a product's sales by units or cases for a certain time.
clava de especia	[Spanish] clove.
vintage	A wine term which describes the year the grapes were harvested, but used only if the wine was made only from grapes grown that year
sear	To brown a food quickly on all sides using high heat to seal in the juices.
tunken	[German] sauces.
plantains	Vegetable banana
summer sausage	A style of sausage that is cured and air dried
ifma	International Foodservice Manufacturers Association.
zester	Small tool for scraping off zest.
tikka	"little pieces"
cafe noir	Black coffee.
haacp	Hazard Analysis Critical Control Point.
shiitake mushroom	Also called Chinese, black or oriental mushroom (in its dried form)
chip wagon	A wagon which carried campfire "prairie coal."
zwieback	A sweet, dry toast, also known as rusks.
pastelon	[Spanish] pie.
drop staging	See 'CHAD Staging'
sweet potato	A variety of sweet potato with a thick, dark orange skin and an orange flesh that remains moist when cooked; sometimes erroneously called a yam.
chinese broccoli	The broad leaves, tender stalks and delicate white flowers of this vegetable are all edible
canape	[French] plain or toasted bread or crackers topped with a savory mixture
carambola	A golden tropical fruit that has a star shape when cut acorss the grain
drippings	The juices or liquified fats left in a pan after cooking meat or other food.
tube pan	Ring-shaped tin for baking cakes
croquette	A mixture of chopped or minced food, shaped as a cone or ball, coated with egg and crumbs and deep-fried
sugar snaps	Also called snap peas, these flavorful pea-filled pods are newly developed (introduced in 1979)
wand	A hand-held bar code reader used for ordering, price checking, etc.
navarin	French stew of lamb or mutton with potatoes and/or other vegetables, especially young spring lamb and new vegetables.
merchandising	The creative handling and presentation of products at the point of sale to maximize their sales appeal.
hot sauce	A seasoning sauce containing chile peppers, salt and vinegar.
crown roast	A ring of rib chops, usually lamb or pork, which is roasted in one piece, the center filled with a mixture of chopped meat and vegetables.
king prawns	[Great Britain] Jumbo shrimp.
induction	A form of cooking that works on a magnetic transfer principle — heat passes via magnetic force from the burner to the pan.
drizzle	To pour a thin mixture, such as melted butter or thin icing, over food in a very fine stream.
prick	To make small holes in the surface of a food, usually using the tines of a fork
potage	French term for a thick soup intended to serve as a complete meal
lco	Launch Control Officer: the individual responsible for safe operation of the launch range.
bison	Called "hunchbacked cows" by Coronado when he saw them in Texas; taste is similar to beef, but slightly sweet.
cluster	A rocket that fires more than one motor simultaneously
canning & pickling salt	A pure granulated salt, with no additives or free-flowing agents
boil	To cook in liquid that is heated until bubbles rise to the surface and break
coralli	The Italian word for coral is used to describe these tiny smooth or ribbed tubes of pasta, most often used in soups.
tabasco chile	The famous chile from Tabasco, Mexico; seeds were introduced to Louisiana in the 1860s.
kilometer 101	Location on the Sinai-Suez road where Israeli and Egyptian officials met in 1973 to discuss U.N
stack	A column of products consisting of one or more unit loads placed on the floor with the total height limited to a vertical opening or the compressive strength of the individual unit loads.
juniper berry	Aromatic blue-black berry of an evergreen bush native to Europe and America
pane	[Italian] bread.
pain	[French] bread.
maraschino cherry	A pitted cherry soaked in a flavored, sugar syrup and dyed red or green
dough	Dough is a mixture of four, liquid, and usually a leavening agent (such as eggs or yeast), which is stiff but pliable
faison	[Spanish] pheasant; name given to many game birds.
glycemic index	A way to measure how much effect a particular food will have on your blood sugar levels; the higher the glycemic index, the more quickly that food breaks down during the digestion process, and the more quickly blood glucose levels rise.
red beans	Sometimes referred to as "the Mexican strawberry" in the Southwest; brighter in color than the pinto bean and lacks the surface streaks of the slightly smaller pinto bean; similar to and interchangeable with pinto beans
harissa	A combination of spices containing chilli that is ground with cumin, garlic, coriander, and olive oil.
piki	Indian bread baked as thin and crisp as paper.
etuver	To braise with very little or no liquid.
banneton	A small woven basket used for letting bread dough rise before baking
keneset israel	(Heb
off-line	A condition when the computerized system goes down and the back up system is utilized to continue processing data, e.g., register system, printing invoices.
sauerbraten	[German] sweet and sour beef in gravy.
pound	A basic measure of weight in the U.S
madeira	A wine named after the island where it's made, Madeira is a sweet, fortified wine often served as an after dinner drink
lengua	[Spanish] tongue.