 Kaffir Limes |
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 Ka’k: hard rolls.
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Kadaife: pastry similar to filo, but longer, thinner, with chopped nuts, cinnamon and covered with sugar syrup.
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Kaffir lime: a variety of lime but smaller and rounder, it is known also as limau perut and makrut.
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 Kafta |
Kafta: ground meat patties.
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Kahlua: famous Mexican coffee liqueur, very different to the Mexican coffee, heavier and sweeter.
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Kaibashira: shellfish valve muscles.
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 Kaibashira |
Kalbi: Marinated beef short ribs.
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Kampyo: dried strips of gourd used for sushi rolls.
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Kappa: cucumber used in a roll.
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 Kalbi |
Kinome: prickly ash leaves, used in soups to improve its flavor.
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Kishimen: flat and wide noodle, famous for its fine and smooth taste essential to be served in a soup.
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Kishk: laban ferrnented with burghul.
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 Kampyo |
Kitchen Scale: kitchen equipment usable to measure ingredients used in a recipe.
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Knead: from kneading, which is the process of making bread and mixing the ingredients.
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Knife Bolster: the thick metal portion that joins the handle and the blade, to add weight and balance.
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 Kinome |
Knife Edge: the cutting surface of the knife.
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Knife Heel: the rear part of the blade, to cut with more force.
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Knife Point: the end part of the knife, to pierce.
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 Kishimen |
Knife Return: the point where the heel meets the bolster.
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Knife Spine: the thicker portion of the blade at the top, to add weight and strength.
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Knife Tip: the first third part of the blade, to cut delicately.
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 Kitchen Scale |
Konbu: or Kelp, a kind of seaweed, but its shape is like a sheet.
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Kosher: referred to those foods that meet certain criteria of Jewish law.
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Kosher salt: nowadays, the most common salt used commercial kitchens.
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 Kudzu |
Kudzu: woody tree, of which starchy roots are ground to get a fine powder and used in Wagashi and herbal medicines.
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Kukui nut: candlenut tree nuts.
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Kumara: or sweet potato.
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Cooking schools
