Glossary Our Glossary represents a large collection of culinary terms from all over the world. You'll find out what means the name of your favorite dish and what you should know about it. There is plenty useful information about spices, vegetables and fruits.
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A thick, cooked mixture of fruit, sugar, and sometimes, added pectin.
Jambalaya
A combination of meat or seafood and rice cooked together
Jardiniere
A garnish for meat dishes, generally consisting of carrots, celery, turnips, and sometimes peas
Jell
To congeal, often with the addition of gelatin.
Jelly
A clear, cooked mixture of fruit juice, sugar, and sometimes, added pectin.
Jelly Roll
A cake made with a layer of sponge cake spread with jelly or jam then rolled up. Jelly rolls may also be filled with whipped cream or frosting. The cut slices have a pinwheel design.
Jicama
A brown-skinned root vegetable with a crunchy white flesh and mildly sweet flavor, jicama is good both raw and cooked. Also referred to as the Mexican potato.
Jigger
A liquid measure equal to 1 1/2 fluid ounces.
Julienne
To cut food into thin, matchstick strips. Julienne strips are usually about 1/8-inch thick, but the length varies.
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