Cooking Glossary


Habanero Pepper: Similar to Scotch bonnet pepper.

Half and half: A mixture of half cream and half whole milk.

Hard rolls: A sandwich type of roll that is a little crusty on the outside and soft on the inside. Can be made with poppy seeds or sesame seeds or plain. Often called a Kaiser roll.

Hard Water: Water that contains a large quantity of lime in solution. Boiling such water precipitates, or separates, some of the lime and consequently softens the water. An example of the precipitation of lime in water is the deposit that can be found in any teakettle that has been used for some time.

Harissa: Harissa is a paste of chilies and garlic used to enhance North African food (and is fairly popular in other parts of the Mideast, though it is probably of Berber origin). It is fairly similar to the Indonesian sauce called sambal olek.

Hazardous Food: Any food that is able to support the growth of pathogenic micro-organisms or the production of toxins.

Heavy Cream: Same as whipping cream or UK double cream.

Hing: Also known as asafoetida, and devil's dung. A light brown resin sometimes used as a substitute for garlic and onions, or in its own right and not as a substitute for anything, it can be found in Indian groceries. Claimed properties: laxative, aphrodisiac, colic cure. A required ingredient in the Indian Tadkaa - the small amount of oil used to roast mustard seeds and similar other ingredients before adding them to the main dish.

Hors d'Oeuvres: A variety of appetizers.

Huitres en coquille: Oysters in the shell.

Hundreds and thousands: Also known as sprinkles or as nonpareils: small round balls of multicolored sugar used as toppings on cakes and desserts.

Cooking Glossary