Glossary of Culinary Terms

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

Click on a letter for links to glossary of culinary terms.

t
TAHINI (TAH-HEE-NEE) - Used in Middle Eastern cooking, it is a thick
paste made of ground sesame seed that concentrates the sesame seed
flavor.

TAMARI - Tamari is a type of soy sauce, usually used in Japanese food.
You can easily substitute with Chinese Light Soy or regular Japanese soy
sauce.

TANGELO - Citrus fruit cross of a tangerine and a pomelo. Larger than a
mandarin and a little smaller than an average-size orange. Skin colour
is a bright tangerine and they mature during the late mandarin season.
Mandarins, Tangerines or Oranges may be used instead.

TERASI - A kind of pungent shrimp paste, used in very small quantities.
May be crushed with spices, grilled or fried before adding to other
ingredients. Also known as belachan/blacan (Malaysia), kapi (Thailand)
and ngapi (Burma).

TOMATO SAUCE - in UK/NZ/Australia, a homogeneous dark red sauce
containing (typically) tomatoes, sugar, salt, acid, spices, sometimes
(blech) apple - much the same thing as US tomato ketchup. In the US,
France, Belgium a more heterogeneous concoction, served in and on foods
such as pasta.

TWIGLETS - A stick-shaped cracker-textured snack. Taste mostly of yeast
extract, but also contain cheese as an ingredient. Have 4 calories each
and 11.4 g fat per 100 g.

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Last updated :09 Jun 2008