A Dictionary of Food

hot dog

breaking the fast; now consisting of a yeastraised enriched sweet bun flavoured with spices, currants and chopped candied peel, well glazed and with a cross formed on the top using a slack flour water mixture, pastry or by cutting a cross prior to proving. Eaten at Easter.

hot dog United States A hot poached or steamed North American frankfurter served in a long soft white bread roll with American mustard or other relish

hôtelière, à l’ France In the hotelier’s style, i.e. garnished with beurre maître d’hôtel and chopped fried mushrooms. Used especially of fish.

hotel rolls White crusty rolls, the tops of which are slashed after proving so that when baked the crust opens in a cross

hot fudge United States A hot topping for ice cream and desserts made with chocolate, butter and sugar

hot house cucumber United States Long cucumber

hot pepper Cayenne pepper

hot plate 1. A cast-iron or steel plate sometimes used as a cooking surface on electric or gas ranges in a similar way to a griddle 2. See chafing dish

hotpot A casserole of meat or fish and vegetables baked in the oven with a topping of either sliced potatoes which become brown and crisp when done or a pastry crust. See also Lancashire hotpot

hot-smoke, to To smoke food at a temperature between 40 and 105°C thus cooking it at the same time. Food is usually cold-smoked first, and fish is restricted to 80°C.

hot water pastry A strong dense pastry used for hand raised meat pies made from flour, fat and water and/or milk (2:1:1) boiled together. Moulded whilst warm.

houblon France Hops hough of beef Skink of beef

hough of pork Scotland The knuckle half of a leg of pork (colloquial)

hou goo China Oyster mushroom houmous Hummus

houmus Hummus

household flour See plain flour

house lamb United Kingdom Milk-fed lamb house leek A hardy evergreen perennial succulent, Sempervivum tectorum, which grows in clusters of rosettes on walls and roofs. The leaves are used in salads by the

Dutch.

houtic Netherlands Houting, the fish

houting A freshwater white fish, Coregonus oxyrhynchus or C. lavaretus, from the northern rivers of Europe and Asia.

hovdessert Sweden Meringues with chocolate sauce and whipped cream, sometimes with chopped bananas and/or whipped cream

Hovis The name of bread made with Hovis flour

Hovis flour Flour milled by a process which preserves the wheat germ from degradation (NOTE: The name was derived from the Latin hominis vis, meaning ‘strength of man’.)

howtowdie Scotland A dish of boiled chicken with poached eggs and spinach (NOTE: From the Old French hutaudeau, ‘a pullet’.)

hoy kwai China Turtle hoy lai Thailand Surf clam

hoy meng phu Thailand Asian mussel hoy nangrom Thailand Oyster

ho yo jeung China Oyster

hrachová polevká Czech Republic Beef stock thickened with a white roux, simmered with onions, garlic and marjoram, mixed with a purée of yellow split peas, strained and garnished with diced fried pigs’ ears, potatoes, croûtons and chopped parsley

hramsa Scotland A mixture of Scottish Cabroc cheese and double cream flavoured with chopped leaves of wild garlic (ramsons), served as a dessert or a dip

hrira North Africa A thick rich soup from Morocco which can be used as a meal in itself or as a starter. Often used to break the fast during Ramadan. It contains lamb, chicken giblets, chickpeas, lentils, rice or shariyya, onions, garlic, herbs and spices. It is thickened with flour, sometimes contains eggs and is finished with lemon juice.

Hrudka A ewes’ milk cheese very similar to

Liptói. See also Gomolya

hsien ts’ai China Chinese spinach htamin Burma Rice

htamin lethoke Burma A platter or platters of cold, cooked long-grain rice, various types of noodles and vegetables served to guests who pick up a selection with their fingers and mix them in their own bowl with small amounts of sauces, condiments and other spicy or pungent accompaniments always using their fingers (NOTE: Literally ‘finger-mixed rice’.)

huachinango Mexico Red snapper hua daio China Red girl wine

hua hom Thailand Onion

hua jiao China Sichuan peppercorn hua jiao you China Sichuan pepper oil hua juan China Steamed bread rolls huang chiu China Red girl wine

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huang gwa China Cucumber huang you China Butter

huang yu China Croaker, the fish hua pak had Thailand Mooli hua sheng China Peanuts

hua sheng you China Peanut oil hua tiao China Red girl wine

hubbard squash A very warty-skinned winter squash, eaten at the green unripe stage as well as in the orange mature stage. Common in the USA.

hu chiao China Anise pepper huchiao China Peppercorn

hucho A freshwater fish found in the rivers of northern Europe. Prepared like salmon. Also called huck

huck See hucho

huckleberry 1. Bilberry 2. United States The fruit of a small bush, Gaylussacia frondosa, related to the blueberry. It is up to 1 cm in diameter and has a sweet and juicy flesh.

hueso Spain Bone

hueso medular Spain Marrow bone hueva Spain Hard fish roe

huevos Spain Eggs

huevos a la flamenco Spain Eggs baked with chopped tomatoes, onions and ham and garnished with asparagus tips, red sweet peppers and slices of pork sausage

huevos al horno Spain Baked eggs

huevos al nido Spain Egg yolks cooked in small bread rolls and covered with white of egg (NOTE: Literally ‘eggs in a nest’.)

huevos al plato Spain Shirred eggs

huevos al trote Spain Hard-boiled eggs, halved lengthways, egg yolks mixed with tuna fish and mayonnaise and replaced

huevos duros Spain Hard-boiled eggs huevos escalfados Spain Shirred eggs huevos medio cocidos Spain Poached eggs huevos pasados por agua Spain Soft-boiled

eggs

huevos revueltos Spain Scrambled eggs huffed chicken England An old Sussex dish

of stuffed chicken wrapped in suet pastry, decorated with pastry leaves, glazed and baked at 180°C until the internal temperature as measured with a meat thermometer is 80°C and finished at 220°C to brown the pastry if necessary

huff juff United States Baptist cake

huffkin England As Kentish huffkin but formed in large oval flat loaves weighing about 750 g

Huhn Germany Chicken

Hühnerbein Germany Chicken leg Hühnerbraten Germany Roast chicken

hummer-kotletter

Hühnerbrühe Germany Chicken broth Hühnerbrust Germany Chicken breast Hühnerklein Germany Chicken giblets

Huhn mit Käsesauce Switzerland Boiled chicken with cheese sauce

hui China Lengthy simmering of tough foods to tenderize them

huile France Oil

huile, à l’ France Served with olive oil or other oil or with a dressing made from the same

huile blanche France Poppy seed oil huile de colza France Rapeseed oil huile de coton France Cottonseed oil huile de noix France Walnut oil

huile de tournesol France Sunflower seed oil huile d’olive France Olive oil

huile vierge France First pressing of oil bearing berries or seeds

huitlacoche Mexico An edible fungus, Ustilago maydis, which infects green maize cobs causing the kernels to grow large, black and deformed but with a pleasant taste

huître France Oyster, originally the European flat oyster

huître de claire France A fattened oyster. Also called claire

huître portugaise France Portuguese oyster huîtres, sauce aux France Sauce normande with the addition of poached and bearded

oysters. Used for poached fish.

huîtres Dubarry France Oysters served in potato cases

hu jiao miar China Pepper

huku East Africa The Tanzanian name for chicken

hull, to To remove the outer inedible covering of a fruit or seed or the remains of the flower calyx and stalk from berry fruits

hulled corn Hominy Hülsenfrüchte Germany Pulses hu luo bo China Carrots

hu ma China Sesame seed

humba Philippines A type of Spanish estofado but with vinegar and possibly bean curd

humble pie England A meat pie made from offal. Also called umble pie (NOTE: The name is derived from the old French nombles meaning edible entrails of a deer.)

Humbolt dressing United States A seasoned mixture of crab butter and mayonnaise used with crab meat

hummer Denmark, Norway, Sweden Lobster Hummer Germany Lobster hummer-kotletter Sweden Lobster cutlets

made from hen lobster meat, coral, egg yolk and a little egg white, anchovy essence, seasoning, sugar and nutmeg, processed,

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Hummerkrabben

formed into cutlet shape, panéed and shallow-fried in butter. Served with melted butter and lobster coral.

Hummerkrabben Germany Large prawns hummerstuvning Sweden Lobster stew.

Cream and the water from making lobster butter made into a velouté and cooked out. Cut-up lobster meat, seasoning, ground cloves and a little brandy added, and the whole warmed but not boiled. Served as soon as the lobster meat is cooked through. Excessive cooking toughens the meat. (NOTE: Sometimes translated as lobster Newburg.)

hummus Middle East 1. A purée of cooked chick peas 2. An appetizer, dip or hors d’oeuvre made from cooked chick peas puréed with olive oil mixed with tahini, garlic paste and lemon juice, dressed with olive oil and garnished with chopped parsley. Often accompanied by black olives and pitta bread. See also hummus-bi-tahina. Also called homos, houmus, houmous, humus

hummus-bi-tahina Middle East The classic hummus of Syria made from soaked chick peas boiled and skimmed until tender with a little bicarbonate of soda added to the water, puréed with garlic and mixed with tahina paste equal to two thirds of the weight of the dry chick peas, chilli powder, ground cumin, lemon juice and salt. Garnished with olive oil, lemon juice, chopped parsley and cumin and a few whole cooked chick peas.

humpback salmon Pink salmon

Humulus lupulus Botanical name Hop humus See hummus

Hunan Chinese province north of Kwantung, with a similar style of cuisine to Cantonese hundreds and thousands Fine (up to 1mm in diameter) multicoloured strands or balls of sugar, used as a cake decoration. Also called

nonpareille

hundredweight A measure of weight used for large quantities of goods. Now obsolete in the UK, but still used in the USA. In the UK it is equal to 112 lb and in the USA to 100 lb. Abbreviation cwt

hundred year egg Chinese preserved eggs Hundshai Germany Larger spotted dogfish hung Vietnam A type of mint

Hungarian butter See beurre de paprika

Hungarian goulash An authentic Hungarian stew containing cubed beef, fried onions, green sweet peppers, tomatoes, garlic, pasta, stock and caraway seeds. Not thickened. Also called borgrács gulyas

Hungarian millet Foxtail millet

Hungarian salami A well-spiced lightly smoked salami made from fatty pork. It

keeps well and the flavour improves with age.

Hungarian sauce See hongroise, sauce hung jo China Jujube

hung liu China Five spice powder hung que Vietnam Mint

hungry rice A variety of millet, Digitaria exilis, important as a staple in the dry areas of West Africa

hung zao China Jujube

hunter’s sauce See chasseur, sauce hunter’s sausage See Jagdwurst Huntingdon fidget pie England Fidget pie

Huntsman England A speciality cheese from Melton Mowbray consisting of a layer of blue Stilton between two layers of double Gloucester

hun tun China Won ton wrappers

hunyadi töltöt Hungary An escalope of sirloin steak, covered with a mixture of butter creamed with egg yolk, chopped ham, sliced macaroni and stiffly beaten egg white, rolled and tied, seasoned, browned in lard, then stewed with a little brown stock, fried onion slices, thinly sliced sweet green peppers and plenty of paprika, with sour cream added at the half cooked stage

hunza Small wild apricots from the Himalayas with a delicious flavour. Usually traded in the dried form when they are pale brown and wrinkled. Ideal soaked and poached.

huo tui China Ham

hure France Head of pig or boar hure de sanglier France Boar’s head hús Hungary Meat

Hushållsost Sweden A semi-soft, scaldedcurd, pale and mild creamy cows’ milk cheese shaped like a cylinder. It has a slightly open texture and some holes. Sometimes flavoured with cloves and cumin and covered in wax or plastic.

hush puppies United States Deep-fried dumplings from the southern states of the USA made from a cornmeal batter flavoured with onions and served with fried fish. Used to be thrown to dogs to keep them quiet.

husk 1. The outer bran layer of cereals and seeds 2. The empty shell of a nut

huss Dogfish

hussaini kabab South Asia Nuts and raisins formed into cylinders and coated with a bound minced beef, then pan fried or grilled hussarde, à la France In the hussar’s style, i.e. garnished with aubergines, stuffed potatoes, grated horseradish and possibly

mushrooms. Used of joints of meat. hussarde, sauce France Finely sliced onions

and shallots, browned in butter, white wine

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added and reduced by half; demi-glace sauce, tomato purée, white stock, garlic, a bouquet garni and a piece of raw ham added; all simmered 30 minutes, strained, ham reserved and the sauce finished with finely chopped reserved ham, a little grated horseradish and chopped parsley. Served with grilled or spit-roasted meat.

hustler United States Baptist cake

hutch United States A sideboard or cupboard used for storing plates, napkins, cutlery etc.

hu tieu Vietnam White rice noodles about 3 mm wide. See also banh pho

hutspot Netherlands A type of Irish stew or hotpot of meat with carrots, onions and mashed potatoes

Hüttenkäse Germany Cottage cheese

Hutzelbrot Germany Fruit bread

huzarensla Netherlands Russian salad, a mayonnaise bound salad of diced meat, apples, beetroot and potatoes with pickles (NOTE: Literally ‘Hussar’s salad’.)

hvalk kjøtt Norway Whale meat hveteboller Norway Sweet bread rolls hvid Denmark White

hvide bønner Denmark Kidney beans hvidløg Denmark Garlic hvidløgssmør Denmark Garlic butter

hvidvinssovs Denmark White wine sauce hvit Norway White

hvitkålsalat Norway Coleslaw hvitløk Norway Garlic

hvitting Norway Whiting, the fish

hyacinth bean A warm climate legume, Lablab purpureus, from India now cultivated worldwide. The whole pods which range in colour from green to purple may be treated as French beans when young or the dried beans which are brown with a white hilum may be used as a pulse. The beans must be well boiled before eating. They may also be sprouted in the dark for bean sprouts. Also called Egyptian bean, lablab bean, dolichos bean, bonavista bean, black bean

hydrochloric acid The acid secreted in the stomach which maintains the pH of the contents around 2, thus inhibiting or killing bacteria and helping with the breakdown of food. A permitted food additive, E507, in the UK.

hydrogen A highly inflammable light gas occasionally used in sealed packaging, more often for hydrogenating vegetable and fish oils in order to harden them

hydrogenated glucose syrup A modified glucose syrup used in sugar free confectionery

hyphae

hydrogenation The process of chemically combining hydrogen with unsaturated oils and soft fats to make them more saturated and harder. Used to make margarine and lard substitutes from oils. Doubts are being cast on the wholesomeness of the resulting hard fats many of which have no natural analogs.

hydrogen sulphites Salts similar to the sulphites but containing a higher proportion of sulphur dioxide, used as food preservatives in the food industry. Those permitted are sodium hydrogen sulphite, E222, and calcium hydrogen sulphite, E227.

hydrolysed protein Protein which has been broken down into smaller subunits (peptides) by treatment with water at high temperature and pressure or other hydrolysing agents. This produces highly flavoured compounds as in yeast and meat extracts and also occurs during fermentation of proteins (soya sauce, miso, tempeh, etc.) and to a limited extent when cooking proteins.

hydrolysis The reaction of water molecules with other compounds, usually to break them down into smaller subunits and requiring the action of acids, enzymes or long heating. It is used e.g. to convert starch into simpler sugars and is the process which occurs when starch solutions and sauces are thinned by boiling them too long.

hydrometer A short stubby cylinder surmounted with a long graduated tube. The whole is sealed and weighted so that it floats upright in a liquid always displacing its own mass of liquid thus indicating by the depth to which it sinks the density or specific gravity of the liquid. Used for measuring alcohol, salt and sugar concentrations in solution.

hygiene The general term for those procedures and practices which prevent the transmission of disease between and to humans, the multiplication of harmful microorganisms in the body or environment and the accumulation of dirt, poisons and toxins where they could be harmful to living creatures

hygroscopic Describes a substance that absorbs water from the atmosphere without necessarily showing any signs of damp, e.g. silica gel which is used to maintain a dry atmosphere over some foods

hylderbærsuppe Denmark Elderberry soup

hyoshigi-giri Japan Baton cut for root vegetables. Also called clapper cut

hyphae The filaments and fungal strands which make up the main mass of fungi and from which fruiting bodies, e.g. mushrooms,

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hyse

sprout. Quorn is an example of a food made from hyphae.

hyse Norway Haddock hysope France Hyssop

hyssop A hardy semi-evergreen shrub,

Hyssopus officinalis, whose leaves can be used in small amounts to flavour game, pâtés, soups, lamb stews and fruits

Hyssopus officinalis Botanical name Hyssop

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IJKLMNOP

iabloko Apple

iablonnik Russia A cold apple soup made from peeled and cored finely chopped cooking apples simmered until soft with sugar and cloves, cooled, the cloves removed and the soup flavoured with vanilla extract

iachmen Russia Barley

iachmennyi khleb Russia Yeast raised barley bread made with barley flour and wheat flour (2:3), milk, a little honey and yeast, kneaded and proved in the usual way and baked at 200°C for 15 minutes reducing to 180°C until cooked

iahnie de ciuperci Romania Chopped onions fried lightly in oil followed by sliced mushrooms until all browned, tomato concassée or purée, seasoning and chopped dill added and all served cold

iahnie de fasole Romania Cooked navy or haricot beans mixed whilst hot with sliced fried onions, oil, lemon juice, seasoning and chopped dill and served cold

iaika minsky Russia Halved hard-boiled eggs filled with the yolks mashed with mayonnaise, double cream, chopped dill and parsley and paprika and mixed with chopped white of egg, the filled eggs sprinkled with breadcrumbs and grated cheese, decorated with crossed anchovy fillets and baked for 10 minutes at 200°C and served warm. Also called jajka minsky

iaitsa po-russki Russia Hard-boiled eggs, halved, the yolks blended with English and French mustard, seasoning and finely chopped gherkins and spring onion, the mixture returned to the eggs and decorated with paprika and capers. See also eggs à la russe

i’a lawalu Fish baked in taro leaves, a speciality of Hawaii

iarpakh dolmasy Russia Vine leaves stuffed with a filling of soaked bulgur, fried chopped onions and minced lamb with pine nuts,

currants, chopped dried apricots, lemon juice and herbs, casseroled in chicken stock for 40 minutes and served cold with cinnamon-flavoured yoghurt and lemon wedges

iben North Africa The highly prized buttermilk left after making zebda

ibu roti Malaysia Khamir

ice Frozen water sometimes used in place of water where intense agitation or prolonged processing might overheat a mixture. The energy necessary to melt ice would heat the same mass of water by 80°C. Also used for cooling.

ice, to To cover or decorate cakes, biscuits, buns, etc. with icing

iceberg lettuce A crisphead, tightly packed ball lettuce with the outer leaves removed and with little flavour. Ideal for shredding or for a chiffonade.

icebox pie United States A pie with a filling which is chilled or frozen to make it firm

ice cream A flavoured, sweetened and coloured mixture of (egg) custard and cream (substitute) rapidly frozen to a stiff paste to avoid the formation of large detectable ice crystals. Used as a dessert and for many made up desserts.

ice cream sundae Individual portions of ice cream topped with canned or fresh fruit, whipped cream, chocolate or other sweet sauce and chopped nuts. Used for a dessert. iced fancies Small sponge cakes completely covered with flavoured fondant icing and

decorated

ice-glaze, to To add a thin layer of ice to frozen food by spraying with or dipping in water. It is said to preserve freshness and flavour but is usually used to increase apparent weight. Common with frozen prawns.

Iceland moss An edible lichen, Cetraria islandica, resembling a dark carragheen

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Iceland scallop

from mountainous and arctic regions. It grows to 1.2 m in length and is prepared by soaking it in boiling water with sodium bicarbonate to remove the bitter flavour, then soaking in water overnight. Used like carragheen or may be dried and ground to make a flour.

Iceland scallop A small species of scallop, Chlamys islandica, fished in the northern Atlantic

iceplant A sprawling succulent plant,

Mesambryanthemum crystallinum, whose fleshy leaves and young stems may be used raw in salads or cooked like spinach

ichiban dashi Japan The first infusion in making dashi. See also dashi

ichigo Japan Strawberries ichimi Japan Flaked red peppers

icho-giri Japan A quarter round cut of vegetables, especially large and tapering root vegetables. Also called ginkgo leaf cut

icing A paste formed from icing sugar and water with possible additions of lemon juice, egg white, glycerine, colouring and flavouring, used to coat cakes and buns, etc. for decorative purposes. See also American frosting, glacé icing, fondant, royal icing, transparent icing

icing bag See piping bag

icing sugar Very finely ground sugar with no particles larger than 0.1 mm (100 microns) used to make icing, to dredge desserts and cakes, etc. for decoration, and to make some confectionery items

ICMSF The International Commission on Microbiological Standards for Foods which sets standards for assigning foods to various classes of health hazard ranging from case 1, no health hazard and low incidence of spoilage, to case 15, severe and direct health hazard possibly influenced by conditions of handling

iç pilav Turkey A pilaf made from round shortgrain rice, fried onions and pine nuts, chopped lamb’s liver, currants, tomato, cinnamon and seasoning, braised in water in the oven in a covered dish. Also called

Turkish pilaf

Idiazabal Spain A smoked ewes’ milk cheese from the Basque country. It is firm with a few holes and has a mild smoky flavour. Also called aralar, urbasa, urbia

idli South Asia Small steamed cakes served with spices, coconut or other flavourings as an accompaniment to a main dish. Made from a batter of rice flour and urad dhal which has been left to ferment overnight.

iets vooraf Netherlands Appetizer

ifisashi East Africa A vegetarian greens in peanut sauce from Zambia. The sauce is made from ground peanuts or natural peanut butter, chopped onion and tomato boiled vigorously in water before adding the chopped greens and simmering until cooked.

igat Philippines Eel igname France, Italy Yam

Igny France A mild cows’ milk cheese made in the shape of a disc, from the abbey of the same name in Champagne

iguana A large lizard, Iguana iguana, up to 2 m long from Central and South America with white tender mild-flavoured meat generally more expensive than beef or fish

ijs Netherlands 1. Ice 2. Ice cream

ika Japan Cuttlefish and squid, used raw in sushi

ikan alu-alu Indonesia Barracuda

ikan bawal hitam Indonesia Black pomfret, the fish

ikan bawal putih Indonesia White pomfret, the fish

ikan berinti Malaysia Stuffed fish

ikan bilis Malaysia Small fish such as anchovy and similar, cooked, dried in the sun then deep-fried. Used as an addition to other dishes. Also called ikan teri

ikan karau Indonesia A fish similar to salmon ikan kembung Indonesia A fish similar to a

small bonito

ikan merah Indonesia Snapper or bream ikan merah puchat Indonesia, Malaysia

Snapper or bream

ika no surimi Japan Minced squid. Also called surimi-ika

ikan teri Indonesia, Malaysia Ikan bilis ikan terubuk Indonesia Herring

ikra Russia Caviar

ikura Japan The large (0.5 cm diameter) orange-red eggs of salmon. Often used in sushi. Also called caviar pearls, keta caviar, salmon caviar

ilama A custard apple, Anona diversifolia, growing in lowland tropics and similar to the cherimoya

Ilchester England A beer and garlic-flavoured Cheddar cheese

îles flottantes England, France A thin egg custard topped with spoonfuls of poached meringue mixture and finished with a sprinkling of crushed praline or caramel. Served cold.

Ilha Portugal A Cheddar-type cows’ milk cheese from the Azores (NOTE: Literally ‘island’.)

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illawara plum Australia The purple-black fruit of an ancient pine, Podocarpus elatus, grape-sized and semi-sweet with the seeds, which are easily broken off, growing on the outside. They have a rich flavour with a slightly resinous quality and a refreshing aftertaste. The slight bitterness is intensified if cooked in aluminium. May be used as fresh fruit or in desserts and with meat.

Illicium verum Botanical name Star anise illipe butter South Asia A soft yellow oil

extracted from the seeds of the Indian butter tree. See also mowra butter

illustrierte Salatgurke Germany A compound salad of sliced pickled cucumbers alternated with slices of Emmenthal and anchovy fillets garnished with ham cornets filled with capers and halved hard-boiled eggs

imam bayaldi Middle East A Syrian salad based on aubergines

imamdusta South Asia A ceramic mortar used for grinding soft grains and spices using a matching pestle (daanti)

imbalagha East Africa A fish dish accompanied with bananas from the Lake Malawi region of Tanzania

imbiancare Italy To blanch

Imbiss Germany Snack

imbottini delizia Italy Paupiettes of veal stuffed with ham, cheese and truffle shavings

imbottito Italy Stuffed

imbrecciata Italy A chick pea, bean and lentil soup from Umbria

imbriaco Spain Red mullet, Mullus barbatus imitation caviar A product made from the hard female roe of some types of fish just before spawning. It is washed, sieved to remove fibre, salted (1:6 or less on roe), kept 2 to 3 days, drained, surface dried and pressed into jars. It goes under names such

as lumpfish caviar, German caviar, etc. imli South Asia Tamarind

impanato Italy Panéed or coated with bread crumbs

impastare Italy To knead

impastoiata Italy A mixture of polenta and beans from Umbria served with a tomato sauce

impératrice, à l’ France The name given to enriched dishes and cakes, e.g. riz à l’impératrice

imperial agaric Ovoli

impériale, à l’ France In the imperial style, i.e. used of chicken garnished with foie gras, mushrooms and cockscombs or kidneys

Indian oyster

inada Japan The young of the fish yellowtail (Japanese amberjack), Serriola quinqueradiata. See also hamachi

inaka-miso Japan A red coloured miso usually made with barley as the added grain. May be sweet or salty. Used in soups and stews. Also called sendai-miso, red miso

inari Japan A sushi product

inari-zushi Japan A sushi packed into a deep-fried bean curd pouch (an abura-age)

Incanestrato A semi-hard scalded-curd Sicilian cheese. See also Canestrato

incasciata Italy A mixture of noodles, chopped hard-boiled eggs and shredded meat

incassettato Italy Encased, e.g. in pastry incir Turkey Figs

incise, to To cut deep slits in raw food, e.g. to aid penetration of a marinade or tenderizer or to insert garlic, herbs or spices

inconnu Canada, United States A white fleshed oily freshwater fish, Leucichthys mackenzii, with a protruding lower jaw, from the great lakes of Canada. It has a silver grey back and white underside and weighs up to 4 kg. Use as salmon.

incubation period The time following the introduction of a microorganism into a host (i.e. food or a person) during which it establishes itself and grows without visible signs or effects

Indian bread United States Cornmeal bread

Indian butter tree A tree, Madhuca indica and M. longifolia, from central India. The dried flowers are used as food and the seeds are the source of mowra butter.

Indian corn United States An alternative name for the maize which is generally known in the USA as corn

Indian cress Nasturtium Indian date Tamarind

Indian dill A plant, Anethum sowa, similar to the European dill but with longer and narrower seeds and a slightly different flavour

Indianerkrapfen Austria A light pastry dipped in chocolate and filled with whipped cream

Indian fig Prickly pear

Indian jujube Jujube Indian lotus Lotus

Indian millet Common millet

Indian mustard Brown mustard seed

Indian nut Pine nut

Indian oyster A small rectangular-shaped oyster, Crassostrea cucullata, with a pink margin on its black shell, found throughout the coasts of Southeast Asia and Japan. Usually cooked by simmering, e.g. in kaki-

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Indian pear

miso, or quick frying and using in filled omelettes.

Indian pear Prickly pear

Indian pudding United States A traditional pudding made from cornmeal, milk, butter, treacle, eggs and spices. Similar to hasty pudding.

Indian rice Wild rice

Indian spinach See amaranth 1, Ceylon spinach

Indian sweet lime See sweet lime indienne, à l’ France In the Indian style, i.e.

highly spiced, etc.

indienne, sauce France Currie à l’indienne, sauce

indigo carmine A synthetic blue food colouring. Also called indigotine. See also

E142

indigotine See indigo carmine

indisches Ragoutpulver Germany Curry powder

indivia belga Italy Belgium chicory indmad Denmark 1. Giblets 2. Offal indring Indonesia Hairy basil

induction period The time during which foodstuffs such as fats are protected by additives such as antioxidants before they begin to deteriorate

indura bread East Africa A teff grain sour dough raised bread from Ethiopia made in the form of a spiral flat pancake

indyeika Russia Turkey

infarinata Italy A Tuscan dish of polenta cooked with beans, bacon and cabbage, cooled and eaten cold or sliced and fried

infiammato Italy Flambéed

infra-red That portion of the electromagnetic spectrum which is used in cooking to transfer heat by radiation from a hot surface to the food as in a grill, barbecue, electric or halogen hob

infuse, to To bring a liquid into contact with some food, herb or spice so as to transfer aroma, taste and soluble components to the liquid from which the solid material is strained. e.g. brewing of coffee or tea, extraction of vanilla from a pod and of aromatics from a bouquet garni.

infuser A small perforated closed container which allows boiling water to come into contact with tea, herbs, spices, etc. thus extracting flavour from the solid

ingee South Asia Ginger

ingefaer brød Denmark Gingerbread ingefära Sweden Ginger

ingemaakte vruchten Netherlands Canned fruit

ingen Japan Runner beans

inguru Sri Lanka Ginger Ingwer Germany Ginger

Ingwerbrot Germany Gingerbread

Ingwerkuche United States A ginger cake introduced by Dutch immigrants to Pennsylvania

inhame Portugal Yam

inihaw Philippines Grilled on skewers over a heat source

injera Africa A round, sour-tasting flat bread from East Africa resembling pitta bread, made from millet flour, yeast and water using the sourdough method. It has the texture of tripe and is eaten with stews.

ink cap See shaggy ink cap inkfish Squid

inkokt ål Sweden Boiled eel often served cold at the smörgåsbord. Made from pieces of skinned eel simmered in a white wine court bouillon for 25 minutes.

inky-pinky Scotland A kind of stew of leftovers made with beef stock thickened with corn flour and heated with cold roast beef which has been trimmed of all fat and gristle. Cooked carrots and cooked button onions are added together with seasoning and 25 ml of vinegar per litre of stock. Served with small squares or triangles of toast (sippets).

inlagd gurka Sweden Thinly sliced cucumber marinated in vinegar, sugar and water, drained and served with a garnish of chopped dill and parsley

inlagd sill Sweden Salt herring soaked in water for at least 12 hours, washed and drained, cleaned, boned and filleted and marinated in vinegar and water (5:2), sugar, white pepper, bay leaves and sliced shallots. Served with the marinade coloured with beetroot juice.

innards Internal organs of an animal especially in the abdominal cavity. Also called guts, viscera

inosine 5’-disodium phosphate See E631 inositol A water-soluble carbohydrate which is found in fruits and cereals either free or combined. It has a role in fat metabolism and also appears to be essential for the transmission of nerve impulses as the concentration in nerves is much higher than in the blood and is correlated with the speed of response, since both decline with age. It is also a major constituent of human semen. It

has no known toxicity.

insaccati Italy Sausages (colloquial) (NOTE: Literally ‘in a bag’.)

insalata Italy Salad

insalata alla moda d’alba Italy A salad of asparagus, celery and truffles

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insalata capricciosa Italy A salad made from a julienne of celeriac, ham, tongue and mushrooms bound with mayonnaise

insalata composta Italy Salade composée insalata cotta e cruda Italy A salad of mixed

cooked vegetables and raw salad greens insalata di mare Italy Seafood salad insalata di rinforzo Italy A salad of

anchovies, capers and olives, topped up daily with the same or similar items as part is consumed

insalata mista Italy Mixed salad

insalata paesana Italy A peasant salad of potatoes, eggs and vegetables, all cooked and cooled

insalata russa Italy Russian salad

insalata siciliana Italy Stuffed tomatoes with anchovies

insalata verde Italy Green salad, usually of only one type of leaf

insalatine Italy Salad greens

insalatone Italy A mixed salad of cooked vegetables

insolation A method of drying food by exposing it to the sun. Used for meat, fish and fruit.

instant flour United States Wheat flour processed to make it easily soluble in hot or cold liquids

instant food Food which has been prepared and dehydrated in such a way that it is immediately useable on adding (boiling) water. Coffee, tea, soup and noodles are typical examples.

instant rice See precooked rice

integrale Italy Wholemeal, bread, flour, etc. integument The barrier around natural food items such as egg shell and vegetable or fruit peel, which provides a barrier to microbial

invasion of the food

intercosta Italy A small entrecôte steak interiora Italy Offal, innards

interlard, to United States Lard, to international kidney Jersey royal International Library of Gastronomy A

library of over 3,500 rare books related to cooking and gastronomy from the 14th to the 19th century assembled by Arazio Bagnasco in Lugano Switzerland. Address: Bibliothèque Internationale de Gastronomie, Casella Postale 33, 6924 Soprengo (Lugano) Switzerland.

intestines That part of an animal’s digestive system between the last stomach and the rectum which forms a tube or in some cases a blind sac. After cleaning, they may be used as sausage casings, eaten after preparation

iota

or incorporated into manufactured foods. See also chitterlings, andouille, casings

intingolo Italy 1. Sauce or gravy 2. Tasty dish 3. Stew

inulin A fructo-oligosaccharide added to some breakfast cereals targeted at children’s parents. It is a prebiotic and is selectively metabolized by, thus encouraging the growth of, probiotic bacteria in the colon.

in umido Italy 1. Braised 2. Stewed invernengo Italy Parmesan cheese made

during the winter, from December to March. See also Parmigiano Reggiano

invertase An enzyme obtained from

Saccharomyces cerevisiae that is used to prevent granulation in thick sugar syrups and fondants

invert sugar Simple sugars (monosaccharides) whose configuration has been changed by heat, enzyme or acid treatment so that they will not crystallize and will prevent other sugars from crystallizing

involtini Italy Slices of meat, ham and cheese rolled together and served in broth

involtini di vitello Italy Paupiettes of veal stuffed and cooked as beef olives

involtino Italy A roll or roulade (not bread) iodine A trace element required for health

especially of the thyroid gland, now included in iodized salt but available particularly from shell fish, seawater fish and seaweed

iodized salt Salt to which potassium iodide or iodate (a source of iodine) is added in order to overcome any deficiencies of iodine in the diet, especially in certain parts of the country where iodine is not present in the soil or drinking water

ionizing radiation Electromagnetic radiation which causes chemical changes in materials through which it passes, in particular ionization of compounds and production of short-lived free radicals which cause the death of living organisms. It is used for the sterilization of food in hermetically sealed packs, for the reduction in amount of spoilage flora on perishable foods, for the elimination of pathogens in foods, for the control of infestation in stored cereals, for the prevention of sprouting of root vegetables in storage and for retardation of the development of picked mushrooms (e.g. opening of the caps). Unfortunately there is no current legislation requiring the labelling of foods so treated.

iota Italy A slowly cooked soup from the northeast. See also jota

Ipomoea aquatica Botanical name Swamp cabbage

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