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Cooking terms - Letter T



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Taco
Taco
   
   Taco: Mexican sandwich made of a folded corn tortilla filled with either beef, pork, or chicken, guacamole, sausage, beans, tomatoes, lettuce, cheese, onion and spicy salsa.

   Tahini: thick paste used to flavor various dishes.

   Tamari: dark sauce similar to soy sauce, but thicker and darker made from soybeans.

   Tannin: astringent substance used for made good red wines aiding their aging.

   Tastevin: wine-tasting cup.

   Tarragon: aromatic herb with dark green leaves and similar flavour to anis.

   Tartaric acid: natural component crystalline found in plants like tamarind or grapes. Basically it produces the Cream of Tartar which is commonly used in pastries.

   Thin: process of diluting some mixture by adding liquid.

   Thread stage: when a drop of boiling sugar syrup converts into a thread when is immersed in cold water.

   Tisane: also known as herb tea, it is a combination of many herbs, flowers and spices boiled into water.

   Timbale: high-side and drum-shape mold.

   Trifle: England dessert made of sponge cake and covered with jam, custard, whipped cream; and garnished with fresh fruit.

   Trivet: stand to protect the surface of a table from hot dishes.

   Truss: culinary technique to ensure that any food do not move while cooking.

   Turnover: pastry dough in circles or squares shapes which are folded and filled with a sweet filling in order to be baked or fried.

   Tzimmes: Jewish dish made by mixing fruits, meat and vegetables.

Tahini
Tahini
Tarragon
Tarragon
Tastevin
Tastevin
Tisane
Tisane
Trifle
Trifle
Trivet
Trivet
Tzimmes
Tzimmes