Food Words A-E, from Local Food in Bloomington

Our Bloomington community has a diverse and eclectic food vocabulary because of our richly diverse population and the high interest in food explorations. Send us your food words and help us to grow!

A-E

Acetic Acid - wine or cider, fermented beyond the stage of alcohol. In diluted form, it is vinegar. Also, acetic acid is used in preserving fruits to keep flesh from discoloring, and in freezing.
acidify - To add acid (lemon juice or vinegar) to a culinary preparation to made a dish slightly acid, sour, or piquant.

Acid Rinse - a bath of acidulated water used to prevent discoloration of peeled fruits and vegetables that brown when exposed to air
Acorn Squash - a small to medium-sized acorn-shaped winter squash with an orange-streaked dark green fluted shell (orange, yellow and creamy white varieties are also available), pale orange flesh, large seed cavity and a slightly sweet, nutty flavor.
Adjust - in cooking, the term means the cook must taste before serving, and add seasonings to suit his or her own sense of what the right flavor is
Ade - a fruit drink made by combining water and a citrus juice then combining with honey or sugar by stirring or boiling until the sweetner dissolves
Adobo - a Philippine national dish of braised pork, chicken, or fish. Also, a seasoned Mexican sauce made with vinegar and chilies
Aemono - a Japanese salad served with dressing, or the dressing itself
Agar-Agar - An odorless and tasteless product made from seaweed and used as a thickening agent, as is gelatin. It is soaked in cold water to restore its natural crisp texture. It is used as a thickening agent in making cold jellied dishes. Soaked in boiling water, it melts into a gelantinous substance. One teaspoon of agar powder is equal to one tablespoon of agar flakes.
Age - A term used to describe the holding of meats at a temperature of 34 to 36 degrees F. for a period of time to break down the tough connective tissues through the action of enzymes thus increasing tenderness.
à la - French, literally, "prepared in the style of".
à la King - an American dish of diced foods, usually chicken or turkey, in a cream sauce with pimientos, mushrooms, green peppers and sometimes sherry.
a la Mode: ice cream on top.
a la Provencale: Dishes prepared with garlic, tomatoes and often black olives.
al Dente - Italian used to describe the correct degree of doneness when cooking pasta, risotto or vegetables.The food is neither soft nor overdone, nor does it have a hard center.
Ale - a fermented drink; the original term for beer.
Almond - It is the kernel of the fruit of the almond tree. There are two types of almonds - sweet which are used in cooking and eaten raw and bitter which are distilled into an essence or extract and used in baking.
Almond Extract - a concentrated flavoring made from bitter-almond oil and alcohol, widely used in pastries and baked goods.
Almond flour - Almond flour or meal is the residue left after almond oil has been extracted from the kernels. It is entirely free from starch and is used in making bread and biscuits for diabetics.
Almond paste - A mixture of sugar, almonds, and egg whites. Also called marzipan. It is widely used in dessert preparations. Almond paste and marzipan are both made from ground almonds. They differ mainly in their sugar content. Marzipan is made from almond paste and sugar and is used primarily in confections and decorations because it is more moldable and the almond flavor is less pronounced. Almond paste is used in pastries and other baked goods. They are not interchangeable in recipes.
All-Purpose Flour - is made from a blend of high-gluten hard wheat and low-gluten soft wheat. It's a fine-textured flour milled from the inner part of the wheat kernel and contains neither the germ (the sprouting part) nor the bran (the outer coating). U.S. law requires that all flours not containing wheat germ must have niacin, riboflavin, thiamin and iron added. These flours are labeled "enriched." All-purpose flour comes in two basic forms - bleached and unbleached - that can be used interchangeably. Flour can be bleached either naturally, as it ages, or chemically. Most flour on the market today is presifted, requiring only that it be stirred, then spooned into a measuring cup and leveled off.
Allspice - a member of the pimento family and native to tropical regions in the western hemisphere; has leathery leaves, white flowers and small, brown berries, has a flavor reminiscent of a mixture of cinnamon, clove, nutmeg, ginger and pepper; also known as Jamaican pepper.
Aluminum Foil - a thin pliable sheet of aluminum; easily molded, conducts heat well, can withstand temperature extremes and is impervious to odors, moisture and air; used to cover foods for cooking and storage. Recyclable, resources are diminishing.
Almond Paste - a mixture of sugar, almonds, and rose water traditional among Christmas foods in Europe. Used to make marzipan and for decorations.
Amaretto -Italian almond flavored liqueur made from apricot pits and flavored with almonds and aromatic extracts. .
Amandine - a dish prepared or garnished with sautéed almonds.
Ambrosia -
Anaheim chile - Mild, long green chile peppers that are named after the area near Los Angeles where they were first cultivated. It is also known as Chile Verde (green), Chile Colorado (red) or the California Long Green.It is light green in color and slightly bent. It is one of the most commonly found varieties used in the United States. In taste it is mild, sweet, and slightly bitter in flavor and is best wnen used fresh or roasted, but it is available canned.
Anadama Bread - yeast bread made of cornmeal and white flour with molasses.
Anchovy - a small silver fish usually stored and sold in olive oil or salt.
Angel Food Cake - a light, airy cake made without egg yolks or other fats; its structure is based on the air whipped into the egg whites; traditionally baked in a tube pan.
Angelica - a sweet herb used to flavor a variety of liqueurs and drinks. Candied, it is used in baking, especially fruit cakes.
Anise - a small annual member of the parsley family native to the eastern Mediterranean region; has bright green leaves with a mild licorice flavor that are sometimes used as an herb or in salads.
Antipasto: Means "before the meal." In traditional cooking, this set the tone for the meal to come. May include bowls of vegetables cooked and marinated with olive oils, marinated artichokes, roasted pepper, mushrooms, and eggplant.
Aperitif - a cooked, usually sweet, wine, taken before a meal to stimulate the appetite Although often a white wine, sherry, champagne, or a sparkling wine, it can be non-alcoholic.
Appetizer - a small serving of food or beverage served before or as the first course of a meal.
Apple - a pome fruit with generally firm flesh, which can range in flavor from sweet to tart, encased in a thin skin, which can range in color from yellow to green to red; apples can be eaten out of hand, cooked or used for juice and are grown in temperate regions worldwide and available all year, particularly in the fall.
Apple Butter - a very thick preserve of cooked apples.
Apple cider - Most cider is made from fermented apple juice.
Apple juice - It is the juice squeezed from apples. As long as apple juice (fresh cider) remains in its natural state and is not sweetened, preserved, clarified, or otherwise altered, it is apple juice. In sweet cider, fermentation is not permitted at all. See apple cider.
Applejack - A brandy made by distilling apple cider. The name is also given to a beverage produced by freezing hard cider.
Apricot - a small stone fruit with a thin, velvety, pale yellow to deep burnt orange skin, a meaty golden cream to bright orange flesh and an almond-shaped pit; it is highly perishable, with a peak season during June and July; the pit's kernel is used to flavor alcoholic beverages and confection.
Arrowroot - is a starch flour that can be substituted as a thickening agent instead of conrstarch.
Au gratin: A topping of cheese or bread crumbs or a sauce over food that is browned under a broiler or baked in the oven.
Au Lait: With milk.
Au Naturel: Food that are plainly cooked.
Bake - cook food in an oven or in a heavy, tightly covered pan on top of the stove.
Baking Powder - some baking powders contain alum, aproduct of aluminum used because of its leavening efect. Alum is synthetic, has no nutritional value and may be harmful. Alum is used commercially to harden pickles.
Baste: To moisten food periodically with a seasoned liquid while cooking.
Bearnaise: Sauce derived from Hollandaise, with a tarragon reduction added.
Beat: To combine completly by stirring or mixing rapidly with a spoon whisk or beater until well blended.
Bind: To add egg, cream or other liquid to a mixture to hold it together.
Blanch: To immerse fruits or vegetables briefly in boiling water to loosen skin in preparation of freezing or canning. To peel peaches and tomatoes, slip one at a time from a spoon into boiling water for the count of 9. Remove and use tip of a knife to release skins. When freezing vegetables, immerse in boiling water for five seconds. Drain in collander, run bunder cold water to stop cooking, cool and package accordingly.
Boil - cook food in water heated until bubbles burst over the surface and below. This is considered a "rolling boil" and can not be stirred down with a spoon.
Bouquet Garni: thyme, bay leafs, celery, parsley & leek tied together and used to flavor stocks and soups.
Braise: To cook over low heat with a small amount of liquid in a tightly covered pan.
Broil: To cook under direct heat in broiler or over coals.
Bronoise: Vegetables cut into fine, small dice; made from julienne.
Buckwheat - roasted buckwheat called kasha has a nutty flavor and can be used in many dishes. Also used instead of rice
Buffet -
Cacciatore: Italian style of cooking in a flavorful tomato-wine sauce. Usually chicken or veal.
Candy (verb): To cook in sugar or heavy syrup.
Caramel: Melted sugar to the brown stage.
Caramelize: to cook and release natural sugars, or until reaching brown color.
Chiffonnade - A ribbon like cut of leafy vegetables such as lettuce.
Chill - To reduce temperature by putting in refrigerator or over ice.
Cilantro - aromatic leaves of the coriander plant. Used often in Indian and Mexican cooking, sometimes called Chinese parsley.
Clarify - For butter, to melt and skim off top foam, then strain off milk solids, using only the clear layer.
Coddle - To simmer slowly just below the boiling point (usually applies to eggs or fruit).
Combine - To blend two or more ingredients together.
Concasser - to chop roughly(usually tomatoes).
Crimp - To pinch the edges of pastry together to form a fluted edge and/or to seal in a filling.
Couscous - seed-like grains of pasta made from milled wheat.
Cranberries -
Crisp-Tender - Cooked until tender enough to be pierced by a fork but still firm to the bite.
Croquette - Breaded, deep fried.
Cube: To cut into 1/4-inch squares.
Cut In - To mix solid fat with dry ingredients using fingers, pastry blender or knives.
Deep Fry - To cover food with hot oil and cook. Requires fats/oils with heat-tolerant properties. Butter, margarine, lard, and olive oil won't work. Corn and peanut oils are both good.
Dice - To cut food into small, even cubes.
Dissolve: - o add a dressing (as for salads or vegetables); to stuff (as for fowl or meats); to garnish or decorate.
Drizzle - to pour or sprinkle drops of liquid lightly or to spray a very fine stream of liquid over food.
Dust - To lightly sprinkle with another ingredient.
Dutch Oven - a cast iron pot with a tightly fitting lid used to braise and sometimes to bake.
Drippings - fat and liquid expressed during cooking meat or cheeses.
Éclair - A small, oblong, cream-filled pastry made with Choux Pastry (cream-puff pastry dough). Unlike Cream Puffs, éclairs are usually topped with a sweet icing such as a chocolate glaze.
Egg - the oval, hard-shelled product by birds, consisting principally of a yolk and albumen; it is a good source of protein, iron, sulfur and vitamins A, B, D and E but also relatively high in cholesterol. Many commercial chickens are raised with disregard to a healthy environment and diet. Stimulants are used to increase productivity, amphetamines and arsenic are sometimes put into feed to increase appetites to increase their body weight for the marketplace. Because of this there are large chemical deposits in commercial eggs and chicken meat. Often their feed consists of meat and fishmeal of the lowest possible quality containing preservatives, hormones and weight-gaining stimulants. Antibiotics, phosphates and meat steroids are other unnatural ingredients found in commercial eggs.

Organic, fertile eggs cost more, but are a much higher quality food without the preservatives and additives. They also contain natural growth promoting hormones which can be absend or diminished in sterile, nonorganic eggs and they have natural lecithin.
Eggnog - a frothy drink made from cream or milk, egg yolks, sugar and flavorings such as rum or brandy. Eggnog is a tradition Christmas drink.
Egg Roll - Chinese pastry stuffed with a mixture of shredded meats, shrimp, cabbage or lettuce, and vegetables, then deep-fried.
Elixirs - cordials or essences that are said to be life-prolonging.
Endive - a plant (Cichorium endivia) with curly dark green leaves and a slightly bitter flavor; also know as curly endive and imprecisely known as chicory (especially in France and United States).
English Walnut - a nut (Juglans regia) with a hard, wrinkled tan shell enclosing two double-lobed sections; has a sweet flavor and is used for snacking, in sweet and savory dishes and for obtaining oil; also known as the Persian walnut.
Enrich - To add eggs, cream or butter
Entrée - today the term refers to the main course of a meal, but originally it was the second course of many. French, meaning "entrance".
Espresso - an Italian way of preparing coffee using steam.
Essences - condensed flavors made as their source is distilled or pressed, then mixed with liquid. Examples are almond extract, rose water, etc.
Extracts -

Quilters Comfort
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farms are now offering consumer memberships for the 2007 growing season! Questions? Call or e-mail them.

Abundant Acres Farm - Kent and Dori Baxter, 7445 Carlos Road, Williamsburg, IN 47393 - 765-886-4491

Balanced Harvest Farm - Todd Jameson, 1845 West 131 Street, Carmel, Indiana 46032 - 317-815-9863

Basic Roots Community Foods - Brian and Kay Grimm, 310 N Jefferson Avenue, Indianapolis, IN 46201, 317-519-1848 or 317-635-2977

Big City Farms - Matthew Jose, 5738 N. Guilford Ave., Indianapolis, IN 46220, (317)694-4299

Blooming Gardens CSA - 106th & Westfield Blvd., Carmel, Indiana 46032, Cheryl Reynon, Phone: 317-846-6057

Brambleberry Farm, Darren & Espri Bender-Beaureguard, 1668 E. County Road 100 N, Paoli, IN 47454, 812-723-5259

Center Valley Organic Farm and CSA Aaron Zeis -- Farm/CSA Manager, 8364 S SR 39 Clayton, IN 46118, phone/fax 317-539-4317,

Cooley Family Farm - Kevin & Tracy Cooley, 24 N 900 E , Lafayette,IN 47905, 765-296-8834

Core Farms CSA. Andy/Amy Hamilton 1411 Dittemore Road, Gosport, 812-219-0187 . 765-296-8834,

Core CSA Farmers: Deer Heart Woods Certified Organic Farm, Heartland Family Farms, New Growth Gardens, Nd Musgrave Orchard

Country Garden and Farm Market - Dan Flotow, 14110 US 24 West, Roanoke, IN 46783, 260-672-1254

Creme de la Crop - 208 North 250 West, Valparaiso, IN 46385, 219-510-4545

The CSA project at Miller Farm,
765/983-2982- Earlham College · 801 National Road West · Richmond, Indiana 47374-4095

Earth Works Inc., Heather Potts, 9815 Union Rd, Plymouth, IN 46963 , Phone 1: 219-935-4164, Fax: 219-935-

Ewenique Icelandic Sheep and Veggies CSA - Jennie Hoene, Columbus, IN,
812-521-1751

FarmFresh CSA, Shelia Merkel, 407 Merkel Road, Batesville, IN 47006, 812-933-0762, 812-212-2655 (cell)

Farm Fresh Delivery - Matt Ewer & Elizabeth Blessing, Indianapolis, IN, 317-475-0944

Field Day Organic Farm, Ivor Chodkowski and Jana McNally, 7646 Chapel Hill Road, Borden, IN 47106, 812-923-1466

Garden Lane CSA - Liz & Corey Aquino, Linda & Ron Ebert, Lowell and Wheatfield, IN, Liz: 219-696-3225, Linda: 219-987-6634

Good Life Farms - Darin & Deb Kelly,Terre Haute, IN,Cell: 317-716-8056, Phone: 765-528-2506,

Goshen Farmers Market CSA - Rachel Hershberger, 212 West Washington Avenue, Goshen, IN 46527, 574-533-4747

Harvest Thyme CSA - Fortville, IN, 317-752-0387

Hazelbrake Farm CSA - Keith Uridel, Nashville, IN, 812-988-0579

Homestead Growers - Steve Spencer, 25325 Lamong Road, Sheridan,IN 46069, 317-727-2730

Hoosier Organic Connection - The Fiore and Goss family, Carmel, IN, 317-698-9068

Harvest Thyme CSA - Fortville, IN, 317-752-0387

Indian Creek Farm CSA - Michael Hicks, 184 Hicks Lane, Springville, IN 47462, 812-723-2378

J.L. Hawkins Family Farm, Jeff Hawkins, 10373 North 300 East, North Manchester, IN 46962, 260-982-496 Wabash County, IN

Kiss My Grass Farm CSA - Brian & Dot Jordan, 6998 Spearsville Road, Morgantown, IN 46160, 812-521-1063 (Brian) 812-360-7765 (Dot)

LIFE Certified Organic Farm CSA - Art Sherwood, Jeff Evard, Bobbi Boos, Morgan County, IN, 812-824-3727 (farm), 812-361-5816 (Art), 812-272-3656 (Bobbi)

LongHouse Farm, Barbara Middleton & Nancy Strack, Lafayette, IN,

Lost Pond Farm CSA, Pete Johnson & Leslie Smith, 8021 Hardinsburg-Livonia Rd. Hardinsburg, IN 47125, 812-929-2209. Bloomington Saturday Market or in Louisville, KY

Mallow Run Market Club - Bill, Laura, and John Cooper, 6964 W. Whiteland Road, Bargersville, IN 46106, 317-422-1556

Martin Hollow Farm Old Growth CSA - Jon Navota, 3627 T.C. Steele Road, Nashville, IN 47448, 812-834-5736

Melody Acres CSA - Randy Stout & Linda Bailey, 1169 N. State Road 135, Franklin, IN 46131, 317-554-9211 (Randy) 317-292-5822 (Linda)

Michaela Farm, Sisters Carolyn and Ann Marie, P.O. Box 100, Oldenburg, IN 47036, 812-933-0661

Mill Race Center Farmers Market and CSA, Beth Neff and Zelda Stoltzfus,
201 N. 22nd St., Goshen, IN 46526, 219-533-7936, Fax: 219-533-7936,

Miller Farm, any current Miller farmer, 1405 Abington Pike, Richmond, IN 47374, 765-973-2982,

Mission Berry Farm and CSA - Dave Anderson, 7388 N. 7590 W., Frankton, IN 46044, 765-620-2880

Nameless Creek Growers Association CSA, Cristie Wentz, 9692 N. State Road 109, Wilkinson, IN 46186, 765-445-5452, run by the Nameless Creek Growers Association near Cumberland

Nature's Harvest Organics - Aaron & Alisa Zeis, 8364 S State Road 39, Clayton, IN 46118, 317-539-4317

New Growth Gardens and Grace's Garlic Ranch, Anj and Amy Hamilton, 4965 E SR 46, Bloomington, IN 47401, 812-332-5116,

Old Growth CSA, Jon Navota & Keith Uridel, 3627 T.C. Steele Road, Nashville, IN 47448, 812-988-0579,

Pennington Hollow Farm CSA, Lisa Spencer, 765-265-6115, A small farm focusing on naturally grown heirloom vegetables

Ring Family Farm CSA, Dave & Sara Ring, 12660 E. Eaton-Albany Pike, Dunkirk, IN 47336, 765-789-4489

Seldom Seen Farm Winter CSA
John Ferree, 252 N C.R. 425E, Danville, IN 46122, 765-789-4489, 317-509-7828

Sharritt Market Gardens, Roger Sharritt, 6572 W. Reformatory Rd., Fortville, IN 46040, 317-485-6718,

Valentine Hill Farm - Maria Smietana and Bill Swanson, 7549 S. Retriever Lane, Zionsville, IN 46077, 317-733-9311

Victory Acres CSA - Dan Perkins, CSA Manager, Terry Himelick, 5275 S. 800 E., Upland, IN 46989, 765-988-2832( Dan), 765-998-2590 (Terry)

White Violet Center for Ecojustice CSA, Sister Ann Sullivan, One Sisters of Providence, St. Mary of the Woods, IN 47876, 812-535-3131 Ext. 430, Fax: 812-535-4551

Eat Wild - Clearing House for Pasture Based Farming

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