Cooking Glossary


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.

Cooking Glossary