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A B C D E F G H I J K L M
N O P Q R S T U V W X Y Z

 

G :
Garlic
Extremely odorous bulbous plant related to leeks, chives, onions, and shallots.
Gelatin
Odorless, tasteless, and colorless thickening agent used in jellied desserts, salads, and cold soups.
Gherkin
Small variety of dark green cucumbers grown especially for pickling.
Gin
Liquor made using distillates from barley, corn, or rye, and juniper berries.
Ginseng
Sweet licorice-flavoured chinese root
with medicinal properties.
Grape Leaves
Large green leaves of grapevines. Also called vine leaves. These are stuffed with filling in Middle eastern and Greek cookery. Grenadine Red colored syrup made from the juice of pomegranates. Used in drinks and desserts.

H :
Horseradish
Pungent root of the horseradish tree. Use for making pungent horseradish sauce
.

I :
Iodized Salt
Table salt to which iodine has been added.

J :
K :
Kahlua
Sweet mexican coffee liqueur.
Kirsh Liquer distilled from cherry juice and pits. Used in desserts like black forest cake and fondues.

M :
Mace
Spice made from the membrane that covers the nutmeg seed. Tastes like a stronger version of nutmeg.
Maple Sugar
Sugar made from the sap of the sugar maple.
Maple Syrup
A syrup made by boiling the sap of the maple tree. When boiled long enough, it becomes maple     sugar.
Marinade
Seasoned and flavoured liquid (like yoghurt, lemon juice) in which foods are soaked so that they absorb the flavour of the marinade. Marinades for meats to be grilled generally tenderize them also.
Marjoram
Herb from the mint family with a mild flavor like sage.
Meringue
A mixture of stiffly beaten egg whites and granulated sugar. Mocha Strong, hot coffee based beverage with chocolate.
Molasses
Thick brown syrup separated from raw sugar during the refinement process.
Monosodium Glutamate
Also called MSG or Ajinomoto. Used to enhance flavour in Chinese cooking.

N :
Nutmeg
The spice of the nutmeg tree with a mild, sweet flavour.

O :
Onion Salt
Mixture of onion powder and salt.
Oregano Popular culinary herb of the mint family. Also called wild marjoram and is stronger than marjoram.    Used a lot in Italian cooking and in pizzas.  

P :
Paprika Mild seasoning powder made by grinding dried red or bell pepper pods.
Parsley Peppery herb related to coriander, anise, dill, celery, and carrots.

R :
Rennet
Extract from the stomachs of calves and lambs which contains the enzyme rennin, used to curdle milk in foods such as cheese and junket.
Rosemary Highly aromatic herb from the mint family. Used in dressings, fruit salads, soups, vegetables, meats, poultry and stuffings.
Rum Mildly sweet liquor distilled from fermentedsugar-cane juice or molasses.

S :
Saffron Most expensive herb made from the dried stigmas from the tiny blossom of the small crocus, Corcus    satirus. Few strands of good quality saffron are enough to impart flavour.
Savory Strong flavoured herb of the mint family.

T :
Tapioca
Starchy substance derived from the root of the cassava plant. Used as a thickening agent for soups and desserts.
Tempeh A fermented soybean cake used in Indonesian cooking.
Tequila Mexican pale-colored liquor made by fermenting and distilling the sap of the agave plant.
Tia Maria A dark-brown, rum-based coffee liqueur. Gives a wonderful flavour to Tiramisu.
Tonic Carbonated water that is sometimes flavoured withfruit extracts, sugar, and a small amount of quinine
Thyme Herb from the mint family.
Tofu A low-calorie, high-protein, cholesterol-free food made from curdled soy milk used in oriental cooking. Much lesser calories than cottage cheese cubes.
Tumeric Yellow colored spice taken from the root of a plant in the ginger family. Used in powder form to flavour and color curries and gravies.

V :
Vodka
Clear liquor made from potatoes, and sometimes from corn or wheat.

W :
Wasabi
Japanese horseradish that is dried, powdered, and made into a pale green paste with a sharp, pungent, extremely potent flavor. Often mixed with soy sauce and served as a condiment in Japanese cooking.
White Chocolate A blend of sugar, cocoa butter, milk solids, lecithin and vanilla. Y :
Yeast
Fermenting agent. Used for fermenting dough in making breads, pizza bases.

 

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