Glossary

Achiote is a red seed used to color and season oils, marinades, rice, stews, and slow-cooked dishes.

Adobo is a seasoning mixture applied before cooking. Depending on the culinary tradition, it may be a dry blend or a wet mixture of spices, garlic, salt and acid.

Aguachile is a Mexican seafood preparation associated with Sinaloa, combining chile and lime with ingredients such as shrimp, cucumber and onion. It is commonly served very fresh, rather than relying on a long marinade.

Al dente describes food that is cooked through but still has a pleasant firmness at the center.

A small opening bite served before the meal to introduce the chef's point of view.

A gentle water-bath method used to heat, cook, or hold delicate preparations.

A quick cooking technique followed by cooling to set color, texture, and freshness.

A slow cooking method that combines searing with moist heat.

A very small, even dice used for precise texture and elegant garnish.

A fine ribbon cut usually used for leafy herbs or greens.

A slow cooking or preserving method using fat, syrup, or seasoned liquid.

A smooth sauce or puree made from fruit, vegetables, or herbs.

Adding liquid to a hot pan to lift browned flavor from the surface.

A stable mixture of ingredients that normally do not combine, such as oil and liquid.

A tangy preparation where fish, vegetables, or meat are seasoned with vinegar, oil, aromatics, and spices.

A natural transformation where microorganisms develop acidity, aroma, preservation, or complexity.

The complete preparation and organization done before service begins.

An aromatic base of herbs, peppers, onions, garlic, and seasoning used to build flavor.

A modern technique that turns liquids into delicate spheres with a thin gel membrane.

Twice-fried green plantains with crisp edges and a tender center.

Roasted Cassava Broth: A light liquid that carries flavor extracted from the cooked ingredient. Straining removes solids; starch-rich ingredients can make it cloudy rather than clear.

Roasted Cassava Purée is a descriptive kitchen preparation, not a single fixed classical recipe. It turns roasted cassava into a purée designed to provide a smooth, concentrated element.

Roasted Cassava Crisp: A thin, brittle piece of an edible ingredient or a thin layer of its cooked purée, dried or fried until crisp. Thickness and remaining moisture determine the result; browning alone does not prove crispness.

Roasted Cassava Pickle is a descriptive kitchen preparation, not a single fixed classical recipe. It turns roasted cassava into a pickle designed to use acidity and salt to create contrast.