B

Baste: To brush a seasoned liquid on a food to add moisture and flavor.

Brochette: French term for kabob, food cooked on a skewer.

C

Ceramic Briquettes: Radiant materials compacted into a brick shape; used in gas grills. Ceramic briquettes don't burn completely like charcoal. Lava rocks and metal plates are similar alternatives.

Charcoal Briquettes: Compacted ground charcoal, coal dust, and starch used as fuel in charcoal grills.

Charcoal Grate: The rack that holds charcoal in the firebox.

Charcoal Grill: A grill that uses charcoal briquettes as its principal fuel.

Chimney Starter: A metal cylinder which holds hot coals for starting a fire.

D

Direct grilling: A method of quickly cooking food by placing it on a grill rack directly over the heat source. Food is often cooked uncovered on a charcoal grill but covered on a gas grill.

Drip pan: A metal or disposable foil pan placed under food to catch drippings when grilling. A drip pan can also be made from heavy foil.

Dry smoking: A method of cooking food by placing it on a grill rack indirectly over the heat source with the lid down and vents adjusted. This allows the fire to burn, which creates smoke.

E

Extra Virgin Olive Oil: Refers to the chemical requirements of the olive oil and not the quality and taste. Olive oil must have an acidity level of 1% or less to be considered extra virgin. Because they are the most expensive, it is best to use extra virgin and premium extra virgin for dishes such as salads, in which the oil will not be heated. Heating olive oil will cause it to lose some of its taste so it is best to use lower quality oil for cooking.

Eye Round Steak: The boneless eye round beefsteak is a small cut obtained from the eye round roast. It is very lean and flavorful, but it is tough and should be cooked with moist heat for the best results.

F

Firebox: The bottom of the grill that holds the fire or heat.

Fahrenheit Scale: A scale for measuring temperature. On the Fahrenheit scale, which is named for the German physicist who established it, pure water freezes at 32° and boils at 212°. Impurities and minerals (such as salt) in water change the temperature at which water freezes or boils. The United States is one of the few countries that still uses the Fahrenheit scale for measuring temperature. Most countries of the world have adopted the Celsius (Centigrade) scale. To convert a Celsius temperature reading to Fahrenheit, multiply the Celsius temperature by 9/5 and add 32.

Flare-ups: Flames caused by fat dripping onto hot coals or lava rocks.

G

Gas Grill: A grill that uses gas from a tank or natural gas line as fuel.

Glaze: To form a glossy, flavorful coating on food as it cooks, usually by basting it.

Grill Basket: A hinged wire basket that is used to hold foods for grilling.

Grill Rack: The latticework of metal rods that holds food on a grill; sometimes referred to as a grill grate or grid.

Grill Wok: A wok made specifically for grilling. With its sloped sides and numerous small holes, it makes small pieces of vegetables, meat, or seafood easy to stir-fry on the grill.

H

Haddock: A white fish found in the colder waters of northern oceans that is very much like cod, but is smaller. It may be used in any other recipe that calls for white fish such as cod or flounder. Haddock can be used in recipes that require the fish to be fried, baked, poached, or broiled.

I

Indirect Grilling: A method of grilling slowly, to one side of the heat source, over a drip pan in a covered grill.

J

Julienne: Refers to a method of slicing fruits, vegetables and meats into strips that resemble matchsticks. Julienne strips are usually no more than 1/8 inch (3mm) square, but can be cut to any length desired. Standard sizes are 1/8 inch (3mm) square by 1 to 2 inches (25mm to 50 mm)long. Fine julienne will be 1/16 inch (1.5mm) square by 1 to 2 inches (25mm to 50 mm) in length.

Vegetables cut this way cook much faster, so julienne strips are often used in stir-fries. They are also used as a decorative cut to garnish various dishes.

K

Kabobs: Pieces of meat, poultry, seafood, and/or vegetables, threaded on a skewer and grilled.

Kettle Grill: A round charcoal grill with a heavy cover. It usually stands on three legs and can be used for either direct or indirect grilling.

L

London Broil: Originally, this term referred to a beef flank steak that is marinated and then broiled or grilled. The flank steak traditionally used for the London Broil is a large cut of meat that can be rather tough, which is the reason for marinating the meat before cooking. When served, the London Broil is cut into thin slices across the grain at a 45° angle. London Broil is now commonly used to refer to several other boneless cuts: a beef top round steak and the chuck shoulder steak. The top round, which comes from the upper leg, is lightly marbled, while the chuck shoulder is marbled with more fat and generally more flavor.

Liquid Smoke: A liquid flavoring typically made with vinegar and a wood smoke concentrate, which provides a smoky flavor to foods. The wood smoke concentrate may be hickory, mesquite or other flavors that assist to enhance the taste of various foods. Since the flavoring is very concentrated, it should be added in very small amounts. This product can be found in the barbecue sauce section of most grocery stores.

M

Macadamia Nut Oil: A type of oil obtained from the nut of the macadamia tree. The tree is native to Australia, which leads the world in production of the nut and the oil. Hawaii, Kenya, South Africa, and Guatemala are other major producers. Most brands of the oil are created with a cold press method in which no chemicals or solvents are used as an aid in extracting the oil, ensuring that the oil is the best tasting possible. The oil has the same rich, buttery flavor of the popular nut and is excellent when used in salads, as a condiment, or in cooking. The high smoke point makes it a good choice for sautéing and frying.

One of the best features of macadamia nut oil is its nutritional qualities. It contains the highest level of heart-healthy, monounsaturated fat of any edible oil and it has an exact balance of omega 3 and omega 6 fatty acids. The high level of anti-oxidants slows rancidity and allows the oil to be kept for up to two years without refrigeration.

Meat Skewer: A long shaft or thin rod inserted through pieces of meat and other foods to hold several pieces together while cooking over a grill or roasting over a fire. Skewers are most often used when grilling foods such as kabobs (or kebabs) that thread pieces of meat and vegetables onto a skewer for cooking. In addition to commercially produced skewers made of wood or metal, skewers made from natural materials are also available. Examples of some of the natural skewers include: bay branches for cooking beef and pork; cinnamon sticks for cooking chicken, pork, or fruit; lemongrass stalks for chicken, duck, prok, scallops, shrimp, and tofu; rosemary branches for chicken, lamb and shrimp; and sugarcane stalks for chicken, pork or shrimp.
Since metal skewers retain the heat of the grill or fire, make sure food is never eaten directly from the metal or it may cause a severe burn if making contact with the skin. The flat metal skewers, rather than the round rod skewers, are typically better at keeping food solidly positioned so the food items can be turned without rotating on the rod. Wood skewers, most often made of bamboo, may require an aluminum foil wrapping to be placed on the areas not covered with food and exposed to the heat. This will reduce the chance of igniting the wood as the food cooks.

Meat Thermometer: A device used for checking the doneness of meat or other foods to ensure that the appropriate and safe internal temperature has been achieved. Some thermometers are inserted into the food at the beginning of cooking process and remain there until the proper internal temperature is reached while others are inserted as the cooking is close to being finished.

The typical Meat or Cooking Thermometer is built with a probe that contains the thermometer sensor. The probe may range in length from several inches to more than 12 inches long, depending on the intended use. Small Button thermometers such as those used to gauge temperatures for steaks or other similar meats, will be very short in length while Meat Thermometers for grilling will be much longer in order to keep hands safely away from the heat of the grill. Unlike the temperature guages inserted prior to cooking, many instant-read thermometers, are inserted at the end of the cooking period, requiring only to be read when the food is almost finished cooking. Instant read thermometers are available as digital or open face dials with two key types available. The instant read Cooking Thermometer may be made with a display terminal mounted on the probe or as remote Cooking Thermometer with the display completely separate from the probe. Remote Cooking Thermometers are built with a probe, a transmitter connected to the probe and a receiver. The probe is inserted into the meat and the transmitter is placed outside of the oven area away from the heat. The receiver, which is wireless, is used to display the temperature as the food cooks. The receiver can travel with the chef as food is prepared allowing other tasks to be completed while the temperature is checked whenever desired on the wireless receiver. Any type of Cooking Thermometer generally works well, so it becomes a matter of personal preference when deciding on the best one to use.

When checking the temperature of the meat, insert the thermometer probe into the thickest part of the meat and as close to the center as possible. Avoid placing the thermometer probe on or near a bone, which will produce an inaccurate reading. It is often wise to take a reading from several locations or angles on the meat, since there may be hot spots that result in a higher temperature readings. Make sure the thermometer is kept away from heating elements such as the oven coils or the gas and charcoal heating elements so the reading accurately records the food heat and is not influenced by the excessive heat of the elements.

N

New York Strip Steak: The top section of a Porterhouse steak, which is a crosscut beefsteak containing part of the tenderloin and part of the top loin. The Porterhouse contains a "T" shaped bone that separates the New York Strip from the tenderloin. Thicker in depth, the New York Strip is the larger section of the Porterhouse steak. Tender in texture, New York Strip can be grilled, broiled, sautéed, or pan-fried.

O

Organic Food: Any of the variety of food products grown or containing ingredients that have been produced without the use of antibiotics, chemicals, fertilizers, and pesticides. The USDA (U.S. Department of Agriculture) has established specific standards that must be followed in order for foods to be labeled as Organic and to display the USDA seal of approval on the food label. The USDA standards require that the food be produced using "earth-friendly" farming practices, limiting the loss of topsoil or soil contamination and maximizing the renewability of the land. Further, the USDA requires that the Organic Food products be produced without the use of synthetic fungicides, herbicides, or pesticides. For the production of meat and poultry, the USDA requires that the animals be raised in an environment that provides access to fresh air, sunlight, shade, and other similar environmental features. The animals cannot be treated with antibiotics or hormones and must be fed with foods that are free of chemicals.

By adhering to the USDA rules, a food product can be labeled with an Organic designation as follows: 1) "100% Percent Organic" refers to products produced with only Organic ingredients; 2) Organic refers to products produced with 95% to 99% Organic ingredients - the remaining 5% or less of ingredients must be listed on the label and can consist of synthetics approved by the USDA; 3) Made With Organic Ingredients refers to products produced with 70% to 94% Organic ingredients and the remaining percentage can be synthetics on the approved USDA list. Contains Organic Ingredients is the label allowed for products that have less than 70% Organic ingredients and those ingredients can be listed in the ingredient panel of the label. Non-Certified Organic is a label that may be referenced for some food products when the item has been produced using Organic practices but has not received certification from the USDA since the process is lengthy and too expensive for some producers. To be classified as Non-Certified Organic, the soil used to grow the crops must have been free of chemical additives for at least three years.

Another term often used for classifying food items similar to Organic is Natural which is a reference to food products that have been processed in a manner that removes very few or none of the natural nutrients and similarly, does not use any restrictive additives or uses very few accepted additives to enhance the flavor, aid the growth, sweeten the end result, or preserve the product.

P

Paella: A traditional Spanish one-pan meal made with rice and numerous ingredients including various types of fish, seafood, poultry, sausage, and vegetables. There are many different versions and varieties of paella depending on the region of Spain where the recipe is popular, but the original home of paella is the Valencia area of Spain, where the geography and environment are excellent for cultivating rice. Valencia rice is a medium-grained, plump variety that is able to absorb a large volume of liquid. The grains are slightly sticky when cooked and yet the grains separate easily, which makes it perfect for paella. Other types of Spanish rice, such as Bomba and Bahia, are equally good for preparing paella.

The rice is the most important ingredient in paella, which is why nearly all paella recipes call for Valencia rice or similar short to medium-grain Spanish varieties and caution against using any rice that happens to be on hand (especially long-grain varieties or parboiled rice). Paella is not nearly as good when using substitutions. Other rice varieties, such as Arborio or Carnaroli from Italy and Pearl or Cal Riso from California, can be used if necessary, but only if Spanish varieties are not available.

Paella is known for the dry, separate rice grains of the top layers that are accompanied by a browned crusty layer of rice that forms on the bottom of the pan. This browned layer is known as "socarrat" and is the result of cooking the rice uncovered and unstirred (after the liquid is added), especially when cooking the paella with the traditional method over an outdoor wood burning fire. The amount of browned rice on the bottom of the pan also depends on the recipe: some recipes call for the rice to be stirred, which does not allow the socarrat to form, while other recipes call for only occasional stirring to blend ingredients as they are added to the pan.

The rice and ingredients are traditionally cooked in a paella pan, which is a large shallow skillet approximately 14 to 16 inches in diameter. The shallow pan prevents the rice from steaming and becoming mushy. When using the stovetop, the cooking process is often finished in the oven where the paella bakes, uncovered for approximately 10 to 20 minutes (depending on the recipe). The paella is then allowed to rest, lightly covered, for 10 minutes prior to serving. This allows the rice to continue to slowly cook and prevents the grains form bursting, which would cause the paella to become mushy (which happens if the paella is overcooked on the stove or in the oven).

Paella can be made as a meat dish, an all-vegetable dish, or as a combination of meats and vegetables. The ingredients will often include meats such as chicken, pork, ham, and chorizo sausage; shellfish such as shrimp, lobster, mussels, and clams; and vegetables such as onions, peas, beans, tomatoes, and artichoke hearts. Garlic and saffron are common seasonings in nearly all types of paellas. Lemon wedges, a simple salad, and breads with harder crusts often accompany paella.

Q

Quadrillage: As a cooking term, it refers to the square charred marks that are branded on to food that is cooked on the hot grate of a grill. This term is derived from the French word "quadrille", meaning marked with squares or triangles.

R

Remote Cooking Thermometer: A kitchen utensil made to measure temperatures within an item being cooked while a separate receiver can travel away from the cooking area but still display temperatures as they increase. A typical configuration of a Remote Cooking Thermometer consists of the stainless steel probe, a transmitter and a receiver. The probe is inserted into the meat or any food item and a 12 to 18 inch long wire is built into the probes so the wire can extend out of the oven or grill to connect into a transmitter that is placed safely away from the heat source to keep it from being damaged by the heat. The transmitter sends a reading to the receiver, displaying the temperature or alerting the transmitter when a designated temperature is reached. The transmitter of the Remote Cooking Thermometer will readily display readings in Fahrenheit or Celsius.

When buying a Remote Cooking Thermometer, consider the distance away from the temperature probe that the receiver can travel, such as 50 or 100 feet to determine if it can be used effectively for the needs desired. Then consider the functions provided on the receiver, such as alert mechanisms that will indicate with a sound that a designated temperature has been reached. Switches that allow for the ease of conversion from Fahrenheit to Celsius or changing of temperature levels for alerts are beneficial as well. Another nice feature is a built-in stand, clip or hanging bracket so the transmitter and receiver can be positioned to stand on a counter or hung so it can be easily read.

When using a Remote Cooking Thermometer, make sure the probe is inserted into the meat and is kept away from bones, heat coils or other hot areas that will provide an inaccurate reading. The temperature transmitter must be placed outside of the oven or grill and cannot be set on any hot or warm areas that may damage the transmitter.

S

Salmon: An anadromous fish, which means that this species of fish was born in freshwater, then migrates to saltwater to mature and then returns to freshwater to spawn. Popular to serve as a main dish, Salmon provides a tender, flaky-textured meat with a mild to rich flavor, depending on the species. It is a fish that is rich in omega-3 fatty acids, which help to reduce LDL (bad) cholesterol. Salmon can be prepared in most any manner, such as smoked, baked, broiled, grilled, fried, or poached. Salmon originated in the Atlantic and Pacific Oceans but are now grown in most locations where there is cold, protected seawater.

The Atlantic Salmon is the only species that originated from the Atlantic Ocean. It is mostly farm-raised and sometimes named for the country where it was born, such as Norway and Nova Scotia. Most Atlantic Salmon meat is smoke cured.

There are five species that are commercially available originating in the Pacific Ocean. The Chinook Salmon, a popular species that is commonly smoke cured, is the largest of the Pacific species, growing to over 100 pounds in weight but generally being harvested for market weighing from 15 to 50 pounds. The Coho Salmon, known for its reddish-orange color, is an excellent flavored meat with a flaky texture. The Sockeye Salmon, which has deep red colored meat and the Chum Salmon are generally canned or frozen to be exported. The Pink Salmon is the smallest and one of the most abundant of the Salmon species, averages below 5 pounds in weight. Pink Salmon, which is most often canned for market, is the least expensive due to larger supply and due to the consistency of their meat, which is not as oily or flavorful as other species.

Some Salmon meat is referred to as "white" Salmon. This designation refers to a Salmon that has had been born with a genetic difference resulting in a deficiency of their pink pigmentation resulting in a meat that is all white or a combination of white and pink. When the meat of the Salmon is both white and pink in color, the fish may be referred to as marbled or creamsicle meat. Although there is no nutritional difference, the more white meat existing on the filet or steak, the milder the flavor.

The flavor and the texture of Salmon varies according to species, the time of year the Salmon was caught, and the area in which the Salmon was raised. If

T

Tenderizing Tool: Tools used to reduce the toughness of meat fibers in a cut of meat. The tools resemble a hammer-like utensil typically made of steel or similar alloys. The tools have a head on them with a flat or point-protruding surface that is pounded into the meat to break apart the meat fibers. Breaking the meat fibers softens the meat, making it easier to chew.

U

Underblade Steak: Meat from the lower blade portion of the chuck primal cut of beef. The underblade is located directly under the shoulder blade and is commonly sold as underblade roasts or steaks.

V

Vertical Roaster: A cooking utensil most often used for cooking poultry in an oven or on a grill. Vertical roasting tools are manufactured so the heat can circulate effectively around and through the entire item being cooked, resulting in a more moist or flavorful result. Typically, the cavity of a chicken or some other type of bird is positioned upright or vertically on the roaster with the tail at the bottom and the neck at the top of the roaster. The utensils manufactured for this purpose are built to accomplish the vertical positioning of the bird. Some of the common vertical roasters include: 1) a vertical roasting stand; 2) a can grilling rack or vertical roasting can stand (as used in Beer Can Chicken recipes; 3) a tube pan insert, (also known as an angel food pan insert) which contains a shallow dish instead of the entire pan side wall, with a hollow vertical shaft to hold the cavity bird in a upright position; or 4) a shallow baking pan which holds the bird loosely as it is positions vertically on the pan.

W

Wok: A traditional Asian cooking vessel shaped like a large deep bowl with a long and short handle or two short handles on opposite sides. Modern woks are typically made from steel or aluminum, formed with deep sloped sides allowing for the ease of stirring and lifting various ingredients. The design as well as the materials enable food to be heated quickly and evenly for stir-frying with a minimum of oil.

Available in 8 to 14 inch diameters, there are a variety of different types of woks which all serve various purposes. Although the long or short handles on woks are often chosen for the type of preparation and heat sources to be used, woks with glass rather than metal lids are selected for ease of viewing ingredients while they cook. Stovetop woks are available for use when prepartion takes place directly over the heat source, such as an electric or gas stovetop, hot coals or a heat plate. Some stovetop woks have special stands for wok designed with a round rather than flat bottom so the pan can be kept in a fixed position when used like a traditional sauté pan. Electric woks are made for ease of use as they provide a more consistent heat temperature with controls that can be set for various temperatures. Porcelain enameled grill woks that are formed into square or round steel bowls with perforated holes are another option for wok cooking when cooking over gas or charcoal grills. The grill woks are most used on metal grills for cooking various ingredients over outdoor grills.

X
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Y

Yellowfin Tuna: A variety of tuna that has a light pink flesh and a slightly strong flavor. It is a very popular fish in Hawaii and Japan where it is often eaten raw. This fish is referred to as ahi in Hawaii and is also known as the bigeye tuna.

Z

Zest: Refers to the outer skin of citrus fruits such as oranges, lemons, and limes. The colored part of the skin contains natural oils that provide aroma and flavor. Small shavings of the skin are added to various dishes to intensify the required citrus flavors. The white portion of the skin, or pith, which lies just below the zest, should not be used because of its bitterness.