Cooking
Glossary
M
Maigre: A
vegetable soup without stock.
Malanga:
The word used in the Spanish
speaking parts of the Caribbean
for Taro root (or a close relative of Taro.) It is prepared by either
boiling
and mashing like potatoes, or slicing and frying into chips. It is also
used in soups as a thickening agent.
Marrons:
Chestnuts.
Marrow:
In the US summer squash. Also
`vegetable marrow'.
Masa
harina: Masa is a paste made by
soaking maize in lime and
then grinding it up. Masa harina is the flour made by drying and
powdering
masa. It is used in mexican cooking for items such as corn tortillas.
The
literal meaning is "dough flour".
Mascarpone:
A soft Italian cheese (similar
to cream cheese).
An important ingredient in Tiramisu.
Mash: To reduce to a soft pulpy
state.
Melon:
Family of fruits. All have a thick,
hard, inedible rind,
sweet meat, and lots of seeds. Common examples: watermelon, cantaloupe.
Melt: To liquefy by applying heat.
Meringue: A stiffly beaten mixture
of egg whites, sugar and flavoring.
Micro Organisms: Invisible living
single cells.
Mince:
To chop into fine pieces, much
finer than chopping.
Mineral Water: Water
containing a large quantity of such minerals
as will go in solution in water, namely, sulphur, iron, lime, etc.
Mirin:
Sweetened sake (Japanese rice wine).
Mix: To combine two or more
ingredients, usually by stirring.
Mixed
Spice: It is a classic mixture
generally containing caraway,
allspice, coriander, cumin, nutmeg & ginger, although cinnamon
&
other spices can be added. It is used with fruit & in cakes. (In
America
'Pumpkin Pie Spice' is very similar).
Mocha: Coffee
flavor, or sometimes a combination of chocolate and coffee.
Multi-service
Articles: Utensils (forks, knives, spoons etc.) and dishes
(plates, bowls, cups etc.) that must be cleaned and sanitized after
each use.
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