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Cooking definitions and terms beginning with


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Toast - to lightly brown the surface of a food using dry heat, such as baking or broiling in a hot oven or in a dry skillet on top of the stove.

Toddy - a hot alcoholic drink made of spirits, usually rum, hot water, sugar and lemon.

Tofu - smooth cakes of curds made from the milk-like liquid of cooked soybeans and water.

Tomatillo - a fruit, which is also called Mexican green tomato and jamberry. It belongs to the same nightshade family as the tomato. It resembles a small green tomato in size, shape and appearance except for the fact that it has a thin parchment-like covering. Although tomatillos can ripen to yellow, they are generally used while still green and quite firm. Their flavor has hints of lemon, apple and herbs. Choose firm fruit with dry, tight-fitting husks. Store in a paper bag in the refrigerator for up to a month. Remove husk and wash fruit before using. Cooking enhances the tomatillo's flavor and softens its thick skin. They can be used raw in salads and salsas for a more acidic taste. Canned tomatillos are available in ethnic markets. Tomatillos are rich in vitamin A and contain a good amount of vitamin C.

Tomato - the fleshy fruit of the Lycopersicon esculentum, a vine native to South America and a member of the nightshade family; used like a vegetable, tomatoes are available in a range of sizes, from tiny spheres (currant tomatoes) to large squat ones (beefsteak tomatoes) and colors, from green (unripe) to golden yellow to ruby red.

Tonka Bean - the fruit of a South American tree with a single seed that is dried and used to make bitters or as a substitute for vanilla. Also used in potpourris and sachets.

Top - to place one food item or mixture on top of another.

Torte - a round cake, sometimes made with bread crumbs instead of flour.

Tortellini - Italian for small twists and used to describe small, stuffed pasta shaped like a ring.

Tortilla - a round, thin, unleavened Mexican flatbread made from masa or wheat flour and baked on a griddle, eaten plain or wrapped around various fillings.

Toss - to combine ingredients quickly and gently with a lifting motion using two utensils.

Tournedo - a small thick slice of beef fillet, considered of the choicest quality; often served with a sauce.

Treacle - the British word for molasses.

Trifle - Originally from England, a dessert made in layers with sponge cake or ladyfingers moistened with spirits, covered with jam and custard, topped with whipped cream and garnished with candied or fresh fruits, nuts and/or grated chocolate and refrigerated for several hours before serving. A footed trifle dish shows this colorful dessert at its best with straight sides and clear glass.

Trim - to remove undesirable portions of a food item (ex. external fat from a cut of beef or stems from grapes) before further preparation or service.

Triple Sec - a clear, orange-flavored liqueur. Used to make the alcohol drink, Margarita.

Truffle - any of the subterranean edible fungi of the genus tuber. Prized in French cooking for its aroma, and used in luxury dishes, particularly pates of goose liver.

Truffle, Chocolate - a sweet chocolate specialty from Flanders made with hot melted bittersweet chocolate, mixed with beaten egg yolks, butter, rum and cream. The mixture is cooled then rolled in cocoa powder.

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