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Cooking terms - Letter K



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Kaffir Limes
Kaffir Limes
       Ka'k: hard rolls.

   Kadaife: pastry similar to filo, but longer, thinner, with chopped nuts, cinnamon and covered with sugar syrup.

   Kaffir lime: a variety of lime but smaller and rounder, it is known also as limau perut and makrut.

Kafta
Kafta
   Kafta: ground meat patties.

   Kahlua: famous Mexican coffee liqueur, very different to the Mexican coffee, heavier and sweeter.

   Kaibashira: shellfish valve muscles.

Kaibashira
Kaibashira
   Kalbi: Marinated beef short ribs.

   Kampyo: dried strips of gourd used for sushi rolls.

   Kappa: cucumber used in a roll.

Kalbi
Kalbi
   Kinome: prickly ash leaves, used in soups to improve its flavor.

   Kishimen: flat and wide noodle, famous for its fine and smooth taste essential to be served in a soup.

   Kishk: laban ferrnented with burghul.

Kampyo
Kampyo
   Kitchen Scale: kitchen equipment usable to measure ingredients used in a recipe.

   Knead: from kneading, which is the process of making bread and mixing the ingredients.

   Knife Bolster: the thick metal portion that joins the handle and the blade, to add weight and balance.

Kinome
Kinome
   Knife Edge: the cutting surface of the knife.

   Knife Heel: the rear part of the blade, to cut with more force.

   Knife Point: the end part of the knife, to pierce.

Kishimen
Kishimen
   Knife Return: the point where the heel meets the bolster.

   Knife Spine: the thicker portion of the blade at the top, to add weight and strength.

   Knife Tip: the first third part of the blade, to cut delicately.

Kitchen Scale
Kitchen Scale
   Konbu: or Kelp, a kind of seaweed, but its shape is like a sheet.

   Kosher: referred to those foods that meet certain criteria of Jewish law.

   Kosher salt: nowadays, the most common salt used commercial kitchens.

Kudzu
Kudzu
   Kudzu: woody tree, of which starchy roots are ground to get a fine powder and used in Wagashi and herbal medicines.

   Kukui nut: candlenut tree nuts.

   Kumara: or sweet potato.