MISFICTIONARY

Above Markers

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to knitting that is worked after the point where stitch markers have been placed.

Above Rib

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to knitting worked after the last row of ribbing.

Acid Curd

Category: Culinary
Subcategory: Cheese Making

This term refers to a milk curd or custard-like state that occurs when there is a high level of acidity.

Acidity

Category: Culinary
Subcategory: Cheese Making

This refers to the amount of sourness in milk that is created from the use of a starter culture bacteria.

Acidulated Water

Category: Culinary
Subcategory: General Term

Is sprayed on cut raw fruits or vegetables (apples, bananas, pears, potatoes) to prevent browning. It is usually made by a combination of water and lemon juice or vinegar.

Active Dry Yeast

Category: Culinary
Subcategory: Bread Baking

This is a commercially made dry yeast that requires soaking in water in order to activate yeast. It contains a higher amount of dead yeast cells than instant yeast. You can find it in any supermarket baking section. Look for Red Star or Fleishmann's Active Dry Yeast. If you can not locate it, you may want to visit the supermarket's customer service desk or your local Optometrist.

Aerate / Aeration

Category: Garden
Subcategory: General Term

Is the process of loosening compacted soil to allow the circulation of air. You can do this by tilling, digging or hiring someone else to do it for you.

Aerobe

Category: Garden
Subcategory: General Term

Refers to an organism that only lives in the presence of oxygen. Based on this description, Betty assumes that she, herself, is an aerobe. She does not take offense. She has been called worse.

Aerobic

Category: Garden
Subcategory: General Term

Unlike "Sweatin' to the Oldies", this term describes organisms that live or occur only in the presence of oxygen.

After...number Of Rows Have Been Worked

Category: Arts & Crafts
Subcategory: Crochet / Knit

This means that work should be continued as instructed after completing the designated number of rows.

Aging

Category: Culinary
Subcategory: Cheese Making

This is an important step in life as well as in cheese making. This process refers to cheese that is stored at a particular humidity and temperature for a certain period of time in order to develop a desired and distinct flavor. This is similar to life but with a far more exciting and flavorful outcome.

Aioli

Category: Culinary
Subcategory: General Term

Is the French term for garlic mayonnaise.

Air-drying

Category: Culinary
Subcategory: General Term

Is the process of exposing a food to air.

Al Dente

Category: Culinary
Subcategory: General Term

Is an Italian term that is literally translated to "to the tooth." Refers to a food item that is cooked until tender but still firm to the bite. It usually refers to the cooking time of pasta and vegetables.

Albuminous Protein

Category: Culinary
Subcategory: Cheese Making

Is a protein in milk that cannot rapidly separate out from the liquid by the addition of rennet. It remains in the whey and can only be separated by high temperatures. This is usually done to make Ricotta Cheese.

Aliolio

Category: Culinary
Subcategory: General Term

Is the Spanish term for garlic mayonnaise.

Allioli

Category: Culinary
Subcategory: General Term

Is the Italian term for garlic mayonnaise.

Allumette

Category: Culinary
Subcategory: General Term

This is a knife cut of vegetables, potatoes, or other items. It is a matchstick shape cut to the dimensions of 1/8" x 1/8" x 2".

Along Neck

Category: Arts & Crafts
Subcategory: Crochet / Knit

Generally used when picking up stitches at an unshaped, or straight, neck edge.

Altus Brat

Category: Culinary
Subcategory: Bread Baking

Is a small amount of stale bread, that has been soaked in water, squeezed dry and left to ferment overnight at room temperature. It is then added to bread dough to increase the flavor of the new bread, such as pumpernickel.

Amandine

Category: Culinary
Subcategory: General Term

Is a term that refers to garnishing a dish with almonds, such as Green Beans Amandine or Chicken Amandine.

Anaerobic

Category: Garden
Subcategory: General Term

Describes organisms that live or occur only in the absence of oxygen.

Angel Food Cake

Category: Culinary
Subcategory: General Term

A type of sponge cake that is made with stiff-beaten egg whites. This type of cake is used in the making of strawberry short cake, among other dessert items.

Annatto

Category: Culinary
Subcategory: Cheese Making

This is a natural vegetable extract used to color cheese. It is added to milk prior to the addition of rennet, in order to give the cheese its yellow coloring. History: Obtained from the seeds of the Annatto tree which is cultivated in the West Indies, Brazil and India.

Annual

Category: Garden
Subcategory: General Term

Refers to plants that have a life-cycle of ONE growing season. Annual means one year.

Antipasto

Category: Culinary
Subcategory: General Term

Is an Italian word that is literally translated to "before the pasta." It is the Italian version of an appetizer; usually encompassing a platter of cold meats, olives, cheeses, vegetables, etc.

Apéritif / Aperitif

Category: Culinary
Subcategory: General Term

Used to stimulate the appetite, this light alcoholic beverage is consumed before the meal.

Apiaceae Family

Category: Garden
Subcategory: General Term

A plant family that encompasses carrots, celery and parsley.

Appetizer

Category: Culinary
Subcategory: General Term

Refers to foods served before the meal. Can be served hot, cold, plated or as passed finger foods.

Applique

Category: Arts & Crafts
Subcategory: Sewing

Refers to a sewing or needlework technique in which a piece of fabric, embroidery, or other material is sewn onto another piece of fabric to create designs, patterns or pictures. This is most often used when quilting.

Around Neck

Category: Arts & Crafts
Subcategory: Crochet / Knit

Generally used when picking up stitches at a shaped, or curved, neck edge.

Around The Post Stitch

Category: Arts & Crafts
Subcategory: Crochet / Knit

Is a crochet stitch that works around the back or front of the post of the previous stitch, giving it a raised ridge.

Arrowroot

Category: Culinary
Subcategory: General Term

Is a powdered starch made from the root of the Maranta, a tropical plant, and is used primarily as a thickener for sauces, etc.

As Established

Category: Arts & Crafts
Subcategory: Crochet / Knit

Means to continue working the pattern as previously described.

As Foll

Category: Arts & Crafts
Subcategory: Crochet / Knit

Means to work the instructions that follow.

As For Back

Category: Arts & Crafts
Subcategory: Crochet / Knit

Means to work a piece identical to the back.

As For Front

Category: Arts & Crafts
Subcategory: Crochet / Knit

Means to work a piece identical to the front.

As To Knit

Category: Arts & Crafts
Subcategory: Crochet / Knit

Means to work the stitch as if you were knitting.

As To Purl

Category: Arts & Crafts
Subcategory: Crochet / Knit

Means to work the stitch as if you were purling.

Ash

Category: Culinary
Subcategory: Cheese Making

Used to create a healthy environment for mold growth. This charcoal or vegetable derivative neutralizes the surface of the cheese.

Aspic

Category: Culinary
Subcategory: General Term

Is a clear jellied food product made from stock (meat, chicken or fish) thickened with gelatin. It can be cut, cubed and used as a garnish or served as a soup, glaze or to coat molds.

Asteraceae Family

Category: Garden
Subcategory: General Term

This is a plant family made up of chicory, endive and lettuce.

At Same Time

Category: Arts & Crafts
Subcategory: Crochet / Knit

Means to work the instructions that immediately follow and precede this term, simultaneously.

Attach

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to joining a new strand of yarn with the current strand.

Au Gratin

Category: Culinary
Subcategory: General Term

Means to cover an item in sauce or to sprinkle it with bread crumbs and cheese then put it under the broiler. A personal Betty favorite. Bring on the cream, cheese and bread crumbs!

Au Jus

Category: Culinary
Subcategory: General Term

A term that means to serve with natural juices.

Au Natural

Category: Culinary
Subcategory: General Term

A term that means to cook food in a plain and simple way.

Autolyse

Category: Culinary
Subcategory: Bread Baking

Refers to a resting period of bread dough after the initial mixing, allowing it to evenly absorb the water. The resting period is usually 20 minutes.

Average Betty

Category: Betty's Lingo
Subcategory: General Term

Adj. (2010) 1: being midway between two extremes (mockalicious and mockwurst); not out of the ordinary.

N. (2010) 1: an accepted standard; someone who avoids extreme experiences, behaviors, tastes, etc.

Synonyms: Average, Moderate, Par

Antonyms: Special, Prominent, Noticeable (good or bad)

Awl

Category: Arts & Crafts
Subcategory: Jewelry Making

Is a tool used when knotting between beads. It has a handle and a sharp pointed metal tip.

A` L'anglaise / Anglaise

Category: Culinary
Subcategory: General Term

This fancy French term translates to "English Style" and refers to foods that have been boiled or breaded and fried.

A` La Carte / A La Carte

Category: Culinary
Subcategory: General Term

It is a restaurant menu offering that signifies each dish or item is priced separately. Usually seen at hoity toity restaurants, this menu offering could potentially cost you your child's college education when items are added up.

A` La Minute / A La Minute

Category: Culinary
Subcategory: General Term

This French term is literally translated to "at the (last) minute" and means that a food is prepared quickly to order, which means that it should still be hot by the time it gets to your table.

Bacalao

Category: Culinary
Subcategory: General Term

Is the Spanish term for Salt Cod.

Bacalhau

Category: Culinary
Subcategory: General Term

Is the Portuguese term for Salt Cod.

Baccalà

Category: Culinary
Subcategory: General Term

Is the Italian term for Salt Cod.

Back Edge

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to any edge on the back piece of the garment.

Bacteria

Category: Culinary
Subcategory: Cheese Making

Microscopic unicellular organisms.

Bacteria-ripened Cheese

Category: Culinary
Subcategory: Cheese Making

Is a type of cheese whose surface bacterial growth is encouraged in order to produce a distinct flavor. Examples of bacteria-ripened cheese are Brick & Limburger Cheese.

Bain-marie

Category: Culinary
Subcategory: General Term

Is a simmering or hot water bath that surrounds the cooking vessel. Used to gently cook foods, such as soufflé. Also can be used as a double boiler or to keep food warm on a steam table. 

Bake

Category: Culinary
Subcategory: General Term

To cook food surrounded by dry heat in an oven.

Bake Blind

Category: Culinary
Subcategory: General Term

Contrary to popular belief, this does not mean you should turn off the kitchen lights or use a blindfold while baking.

 

It refers to the partial or complete baking of an unfilled pastry/pie crust.

Bandaging

Category: Culinary
Subcategory: Cheese Making

Is the wrapping and larding of cheese in order for it to retain moisture, preserve coat and keep its intended shape.

Just look at it like this, you would bandage an open cut to keep dirt from getting in or to keep your finger in tact, right? This is the same thing. The wheel of cheese is like your open gaping wound! Okay, maybe it is not the same thing, but now you will never forget this term!

Banneton

Category: Culinary
Subcategory: Bread Baking

Is a container or basket (round or oblong) that is used to shape bread dough during its final rise. It helps to give extra support and a rustic appearance.

Bar Tacking

Category: Arts & Crafts
Subcategory: Sewing

Is a type of sewing stitch used to reinforce points of strain such as corners, pockets and straps of lingerie and is similar to a very short satin stitch.

Barbecue Or Barbeque

Category: Culinary
Subcategory: General Term

To grill food over a wood or charcoal fire. Also refers to the name of the apparatus. Did you really look this term up?

Barm

Category: Culinary
Subcategory: Bread Baking

Is a fully mature dough starter that is created from wild yeast.

Basic Single Left - Slanting Decrease

Category: Arts & Crafts
Subcategory: Crochet / Knit

To slant stitches to the left on the knit side of the work, knit or purl two stitches together through the back loops.

Basic Single Right - Slanting Decrease

Category: Arts & Crafts
Subcategory: Crochet / Knit

To slant stitches to the right on the knit side of the work, knit or purl two stitches together.

Basket Bead Tips

Category: Arts & Crafts
Subcategory: Jewelry Making

Is a type of bead tip in which the knot rests against the basket.

Baste

Category: Culinary
Subcategory: General Term

Is the action of moistening food products with stock, pan drippings, sauces, glazes, fat, or other liquids while cooking in order to prevent the food from drying out. This is a very important action if you do not like chewing on shoe-leather textured food.

Batard

Category: Culinary
Subcategory: Bread Baking

Is a loaf in the shape of a football or torpedo.

Baton / Batonnet

Category: Culinary
Subcategory: General Term

This is a knife cut of vegetables, potatoes, or other items. It is somewhat larger than a julienne and allumette knife cut and is in the shape of a french fry with dimensions measuring 1/4" x 1/4" x 2 - 1/2".

Batter

Category: Culinary
Subcategory: General Term

Is a mixture of flour, liquid, and other ingredients, used in the preparation of cakes, quick breads, pancakes, crepes, etc.

Batting

Category: Arts & Crafts
Subcategory: Sewing

Refers to layers or sheets of cotton, wool or synthetic materials used for the lining of quilts, blankets, cozies, etc.

Bead Tips

Category: Arts & Crafts
Subcategory: Jewelry Making

Also referred to as calotte, these small metal beads come in a clamshell or basket shape, and are used to link a strand of beads on a cord, to a clasp.

Beading Cords & Threads

Category: Arts & Crafts
Subcategory: Jewelry Making

Are the backbone for making necklaces and bracelets. Cords and threads are used to hold beads and jewelry findings together. They are available in many materials including the most popular, nylon, which is both strong and easy to work with. Size of cords are indicated by a number or letter. The lower the number or letter, the thinner the cord.

Bench Or Benching

Category: Culinary
Subcategory: Bread Baking

To allow a dough to rest before shaping. It is like sitting on a bench in order to rest your feet during an arduous day of shopping. Once rested, you are ready to get up and continue spending money on over priced face creams, shoes and electronics. You get the idea!

Beneficial Insect

Category: Garden
Subcategory: General Term

Refers to insects that perform valued services to the garden such as pollination and pest control.

Bees are considered beneficial for their pollination skills.

Lady bugs are beneficial because they eat large quantities of unwanted critters, such as aphids and mites.

Betty Good

Category: Betty's Lingo
Subcategory: General Term

Adj. (2010) 1: appealing to ones taste or smell in a favorable manor; expressing good feelings and health (Cold pizza is betty good, but it would be mockalicious if it were hot!).

Verb. (2010) 1: to express a favorable opinion.

N. (2010) 1: a degree of goodness; praiseworthy (Congratulations on getting a B on your cooking test. Betty good job!).

Synonyms: Good, Pleasing

Antonyms: Betty not, Unworthy, Unsatisfactory

Betty Not

Category: Betty's Lingo
Subcategory: General Term

Adj. (2010) 1: failing to reach an acceptable standard; inadequate or unsuited to a purpose.

Verb. (2010) 1: to express an unfavorable opinion; disapprove; generally not Misfit recommended.

N. (2010) 1: something that is bad

Synonyms: Unworthy, Unsatisfactory, Poor

Antonyms: betty good, Pleasing, Satisfactory

Betty Off In The Trash

Category: Betty's Lingo
Subcategory: Idiom

Signifies that it would be more advantageous to dispose of the item then to retain it.

Betty Than The Rest

Category: Betty's Lingo
Subcategory: Idiom

Signifies a person, place or thing would be better than all of the other alternatives.

Beurre

Category: Culinary
Subcategory: General Term

A French term that is literally translated to "Butter."

Beurre Blanc

Category: Culinary
Subcategory: General Term

A French term that is literally translated to "white butter." It is an emulsified sauce made with the reduction of white wine and shallots, then thickened with whole butter.

Beurre Fondue

Category: Culinary
Subcategory: General Term

A French term that is literally translated to "melted butter." It is a melted butter that has been clarified.

Beurre Manié / Beurre Manie

Category: Culinary
Subcategory: General Term

A French term that is literally translated to "kneaded butter." It is a mixture of equal parts whole butter (by weight) and flour used to thicken gravies and sauces.

Beurre Noir

Category: Culinary
Subcategory: General Term

A French term that is literally translated to "black butter." It is a clarified butter which is cooked until very dark brown or nearly black.

 

It is also referred to as a sauce made with browned butter, vinegar, parsley and capers otherwise know as Dark Brown Vinegar Butter.

Beurre Noisette

Category: Culinary
Subcategory: General Term

It is a French term that is literally translated to "hazelnut butter," or "brown butter." It is a clarified butter that has been heated until browned.

Biennial

Category: Garden
Subcategory: General Term

Refers to plants that have a life-cycle of two growing seasons. During the first season, the leaves grow, followed by the second season when plants fruit and die. In layman terms, these are plants that live for two years.

Biga

Category: Culinary
Subcategory: Bread Baking

It is a stiff dough starter or pre-ferment that is like the consistency of dough. It is created from commercially made yeast.

Bind Off From Each Neck Edge

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to when both sides of the inside neck edge are shaped simultaneously after binding off the center stitches.

Bind Or Binding Off

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to the finishing of edges that keep stitches from unraveling. The bound off edge should not be too loose nor too tight. There are three types: Basic Knit Bind-Off, Basic Purl Bind-Off, and Three Needle Bind-Off.

Biodegradeable

Category: Garden
Subcategory: General Term

Describes a product, such as an organic material, that is capable of being broken down into smaller units by the activity or actions of living things such as microorganisms.

Biological Pest Control

Category: Garden
Subcategory: General Term

Refers to the method of controlling pest populations by their natural enemies including predators, parasitoids and pathogens.

Biscuitting

Category: Betty's Lingo
Subcategory: General Term

The process of making or eating homemade biscuits.

Bisque

Category: Culinary
Subcategory: General Term

Is a soup made from crustacean or vegetable purée.

Blanch / Blanching

Category: Culinary
Subcategory: General Term

Means to submerge food (usually vegetables) in boiling water until crisp, usually 2-4 minutes. It is then removed and submerged in an ice bath to rapidly reduce the temperature of the food in order for it to stop cooking. It also helps the item to maintain a crisp texture and color. Betty says blanching can be a hassle, but is necessary if a recipe calls for it.

Blend

Category: Culinary
Subcategory: General Term

To mix two or more ingredients together until well combined.

Blind Hem Stitch

Category: Arts & Crafts
Subcategory: Sewing

Is a type of sewing stitch, not visible on the outside, that is utilized to prevent fabric from unraveling. It is used when you do not want to see stitching on a finished product, such as dresses, window treatments, skirts, dress pants, etc.

Block Pieces

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to the process of laying completed pieces of knitting flat in order to even and smooth the stitches giving them their permanent shape.

Bloom

Category: Culinary
Subcategory: Bread Baking

Also know by the French word grigne. It refers to the slashed opening on the top of baked dough.

Blue Mold

Category: Culinary
Subcategory: Cheese Making

See penicillium roqueforti.

Bobbin

Category: Arts & Crafts
Subcategory: Sewing

Refers to a small round metal or plastic device on which thread is wound or coiled for the use of sewing.

Please do not confuse this with the action of picking apples out of a barrel with your hands tied behind your back!

Body Of Sweater Is Worked In One Piece To Underarm

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to using a circular needle to knit a sweater with no side seams up to the underarm.

Boil

Category: Culinary
Subcategory: General Term

To cook liquid at or above boiling point, approximately 212° F / 100° C. In other words, when you see big rapid bubbles, it is boiling.

Bolt / Bolting

Category: Garden
Subcategory: General Term

Refers to premature flowering or seeding of a plant or herb.

Boning Knife

Category: Culinary
Subcategory: General Term

A knife that is used to remove bones from cuts of meat, poultry and fish.

 

Attributes: Thin, flexible blade

Available Sizes: Approximately 5" - 6"

Borscht

Category: Culinary
Subcategory: General Term

Is a Russian soup made from fresh beets and garnished with sour cream. May be served hot or cold.

Bouillabaisse

Category: Culinary
Subcategory: General Term

Is a stew made from fish and shellfish and is flavored with saffron.

Bouillon

Category: Culinary
Subcategory: General Term

Is a French word that is literally translated to "broth."

Boule

Category: Culinary
Subcategory: Bread Baking

A bread loaf in the shape of a round ball.

Bouquet Garni

Category: Culinary
Subcategory: General Term

Refers to a bundle of herbs tied together and added to stocks, braises, sauces etc. for flavoring. It is usually removed before serving. Generally contains bay leaf, parsley, thyme, peppercorns, and other ingredients.

Braise

Category: Culinary
Subcategory: General Term

To brown meat at a high temperature in oil, then cover with liquid and pot lid and finish cooking in the oven or on the stovetop. You probably braise or have made braises without knowing it. Pot Roast, stews, etc. all follow the braise method. You are a more experienced Misfit then you originally thought. The Misfit Crew is proud of you!

Bran

Category: Culinary
Subcategory: General Term

Is the outer and highest fiber layer of a cereal grain.

Brassicaceae Family

Category: Garden
Subcategory: General Term

Refers to a plant family that encompasses broccoli, Brussels sprouts, cabbage, cauliflower, Chinese cabbage, collard, kale, kohlrabi, mustard, radish, rutabaga, and turnip.

Bread Knife

Category: Culinary
Subcategory: General Term

See serrated knife.

Breading / To Bread

Category: Culinary
Subcategory: General Term

To roll food in a mixture of flour, eggs, bread crumbs, etc. before cooking.

Brevibacterium Linens

Category: Culinary
Subcategory: Cheese Making

This red bacterium, used in Brick and Limburger cheese, produces a sharp flavor.

Brine

Category: Culinary
Subcategory: General Term

It is a solution of salt, water and seasonings, used to preserve foods.

 

Also brine is used to help retain moisture, by soaking the food in a mixture of salt, sugar and water.

Brioche

Category: Culinary
Subcategory: General Term

Baked in a fluted pan, this rich yeast dough is traditionally topped with a topknot of dough. Misfit approved for use in Bread Pudding.

Broil

Category: Culinary
Subcategory: General Term

To cook under a direct fire.

Broiler

Category: Culinary
Subcategory: General Term

Is a cooking appliance that allows you to cook food under a direct fire.

In case you are not aware, most ovens come with a Broiler setting. The heat is generated from above the racks unlike the bake setting, which generates heat from below the racks.

Broth

Category: Culinary
Subcategory: General Term

An aromatic and flavorful liquid made by simmering water or stock with herbs, spices, vegetables, meats, etc.

Brunoise

Category: Culinary
Subcategory: General Term

A knife cut of vegetables, potatoes, or other items. First julienne, then cut crosswise, allowing the finished product to measure 1/8" x 1/8" x 1/8".

 

Fine Brunoise

1/16" x 1/16" x 1/16"

Brunoise, Fine

Category: Culinary
Subcategory: General Term

A knife cut of vegetables, potatoes, or other items. Smaller than a regular brunoise. First julienne, then cut crosswise, allowing the finished product to measure 1/16" x 1/16" x 1/16".

Butter Muslin

Category: Culinary
Subcategory: Cheese Making

Is a finely woven cotton cloth used to drain soft cheeses.

Butterfat

Category: Culinary
Subcategory: Cheese Making

Is the fat portion (or cream) of the milk. Butterfat ranges from 2 - 1/2% to 5 - 1/2% of the total weight of milk.

Calcium Chloride

Category: Culinary
Subcategory: Cheese Making

Derived from calcium carbonate, this white solid is used as a drying agent to produce a firmer curd.

Calcium Hydroxide

Category: Garden
Subcategory: General Term

Is a chemical that reduces acidity and raises pH.

Calotte

Category: Arts & Crafts
Subcategory: Jewelry Making

See bead tips.

Calzone

Category: Culinary
Subcategory: General Term

Is a pizza dough stuffed with meats and cheeses. This Italian dish is folded over to resemble a half moon, then baked or fried.

Canapé / Canape

Category: Culinary
Subcategory: General Term

Is an hors d'oeuvre consisting of small pieces of bread or toast, covered with a savory spread or topping.

Cap

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to a snug-fitting hat that fits closely to the head.

Cap Shaping

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to the shaped part of the sleeve above the widest part of the arm, which will fit into the armhole of the sweater.

Capsaicin

Category: Culinary
Subcategory: General Term

Is an active component of chile peppers which, when eaten, gives off a burning sensation. The component is centralized or predominantly located within the whitish pith of the pepper, with smaller amounts in the flesh and seeds.

Capsaicin is also used in the medical field as a pain reliever for muscle, joint and nerve pain.

Consult a doctor before using Capsaicin for medical purposes. If you are brave enough to ingest a chile pepper, consult the gallon of milk in your refrigerator to relieve the incredible burning sensation in your mouth, throat and stomach. Idiot!

Caramelization

Category: Culinary
Subcategory: General Term

Is the process of browning sugar in the presence of heat. Sugar caramelizes between 320˚F to 360˚F.

Caramelize

Category: Culinary
Subcategory: General Term

Is the process of using the natural sugars within the food product to brown it.

Carrot Family

Category: Garden
Subcategory: General Term

See Apiaceae family.

Carving Knife

Category: Culinary
Subcategory: General Term

A knife used for carving and slicing roasts (meat and poultry), patés and large fruits and vegetables. Usually used in conjunction with a carving fork.

 

Attributes: Spear or rounded point with long, thin blades whose top and bottom edges are parallel

Available Sizes: 8" - 12"

Casein

Category: Culinary
Subcategory: Cheese Making

In combination with rennet, this principal milk protein will coagulate and form the foundation for cheese.

Casserole

Category: Culinary
Subcategory: General Term

Is a lidded cooking vessel that is used to cook a combination of foods in an oven. It also refers to the food cooked in the vessel.

Cassoulet

Category: Culinary
Subcategory: General Term

Is a stew of beans baked with meats and seasonings.

Casting-on

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to the first foundation row of stitches placed on the needle in order to begin knitting. Casting-on stitches include: Slip Knot, Double Cast-on, Double Cast-on-Thumb Method, Single Cast-on, Knitting-on, Cable Cast-on and Alternate Cable Cast-on.

Center Back Neck

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to the point that marks the center of the back neck.

Center Front Neck

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to the point that marks the center of the front neck.

Chain

Category: Arts & Crafts
Subcategory: Crochet / Knit

Is the initial series of looped stitches that form a chain-like pattern and the foundation for all the other stitches.

Chainnose Pliers

Category: Arts & Crafts
Subcategory: Jewelry Making

A tool that has smooth, flat inner jaws and tips that taper to a point. It is used to grip wire, close bead tips and open and close loops and rings.

Charcuterie

Category: Culinary
Subcategory: General Term

Is the preparation of meat items such as pork, ham, terrines, sausages, patés or other forcemeats.

Cheese Board

Category: Culinary
Subcategory: Cheese Making

Used to help drain soft cheeses or used to hold cheeses during the aging process. Usually made from ash, fir, maple or birch.

Cheese Mat

Category: Culinary
Subcategory: Cheese Making

Used to drain soft cheeses. Comes as a wooden reed or food-grade plastic mat.

Cheese Sample

Category: Culinary
Subcategory: Cheese Making

The sampling or trying the cheese during different stages in the aging process. This helps to determine whether the cheese is properly maturing and when it will be ready for public consumption.

Cheese Starter Culture

Category: Culinary
Subcategory: Cheese Making

Is a bacterial culture (mesophilic or thermophilic) added to milk as the first step in making many types of cheese.

Cheese Trier

Category: Culinary
Subcategory: Cheese Making

Stainless-steel iron (tool) that is used to take cheese samples during the aging process.

Cheese Wax

Category: Culinary
Subcategory: Cheese Making

Used to cover most hard cheese, this is a pliable wax with a low melting point that produces an airtight seal that will not crack.

Cheese Wrap

Category: Culinary
Subcategory: Cheese Making

Is a cellophane used for wrapping cheese.

Cheesecloth

Category: Culinary
Subcategory: General Term

No, it is not cloth made out of cheese.

 

It is a light, fine mesh cotton gauze used for straining liquids, making sachet d'epices, draining curds, lining cheese molds, etc.

Chef

Category: Culinary
Subcategory: Bread Baking

Created from wild yeast, it is a dough starter that is not yet fully mature or active. Also refers to a person cooking or preparing food professionally.

Chef's Knife

Category: Culinary
Subcategory: General Term

A knife used for chopping, dicing, mincing, and slicing vegetables, poultry, fish, and herbs.

 

Attributes: Elongated triangle blade Available

Sizes: 6" - 14"

Misfit Recommended: 8" - 10"

Chenopodiaceae Family

Category: Garden
Subcategory: General Term

A plant family that encompasses beet, chard, and spinach.

Chiffonade

Category: Culinary
Subcategory: General Term

Is a knife cut of ingredients into long, fine strips. Commonly used for leafy vegetables and herbs. For leafy herbs, such as Basil, stack leaves on top of each other, roll widthwise, rotate and cut crosswise.

Chinois

Category: Culinary
Subcategory: General Term

Is a cone-like sieve used for straining and puréeing foods.

Chlorosis

Category: Garden
Subcategory: General Term

Refers to a diseased condition in green plants marked by yellowing or blanching of the leaves, usually due to a nutrient deficiency or some type of disease.

Chop, Coarse

Category: Culinary
Subcategory: General Term

Is a knife cut of ingredients into pieces roughly the same size. Usually done with items where appearance is not important.

Chowder

Category: Culinary
Subcategory: General Term

Is a thick soup that has a variety of ingredients and usually contains potatoes.

Cioppino

Category: Culinary
Subcategory: General Term

Is an Italian fish stew usually made with white wine and tomatoes.

Clamshell Bead Tip

Category: Arts & Crafts
Subcategory: Jewelry Making

Is a type of bead tip that closes over the knot to hide it.

Clarified Butter

Category: Culinary
Subcategory: General Term

Is a butter from which the milk solids and water have been removed.

 

The process is done by heating unsalted whole butter over low heat, until the foam rises to the surface and the milk solids drop to the bottom of the pot. The surface foam should be removed from the pot and discarded. The clear butterfat should be carefully ladled out and placed into another container and refrigerated until needed. The water and milk solids in the bottom of the pot should be discarded.

 

Clarified butter has a higher smoking point then regular butter, therefore is Misfit recommended for making roux, butter sauces and sautéing.

Clasp

Category: Arts & Crafts
Subcategory: Jewelry Making

Is a component that binds one end of the piece of jewelry with the other. Varieties of clasps include: toggles (ring and bar), lobster claws, spring rings (opens with a tiny lever), S-hooks and hook-and-eyes.

Clean Break

Category: Culinary
Subcategory: Cheese Making

Is the condition of the milk curd when it is ready for cutting. To confirm if this condition has been reached, insert a thermometer into the curd at a 45˚ angle. A clean and firm separation of the curd signifies a clean break.

Cleaver Knife

Category: Culinary
Subcategory: General Term

A knife used for splitting meat and bones.

 

Attributes: Rectangular, heavy blade that is thick from spine to edge

Sizes: Restaurant grade size varies. Commercial grade home cleavers are approximately 6"

Coagulation

Category: Culinary
Subcategory: Cheese Making

The point at which milk or other liquid substances congeals into a thickened mass.

Coddled Eggs

Category: Culinary
Subcategory: General Term

Eggs that are cooked in their shells, in ramekins or coddlers, in simmering water until set.

 

A NOTE FROM BETTY: Let's be honest, I don't want to coddle my husband (if I had one), my children (if I had them) or my eggs. I am all about fried, scrambled or soft boiled eggs. All other eggs are a waste of my time!

Colander

Category: Culinary
Subcategory: General Term

Is a perforated bowl used to strain or drain foods. It allows the separation of liquids from solids. Comes with or without a base or legs.

Cold Frame

Category: Garden
Subcategory: General Term

Is a transparent (Glass or plastic) roofed box or enclosure used to protect plants from cold weather. It is usually built low to the ground. It is like a mini greenhouse.

Companion Planting

Category: Garden
Subcategory: General Term

Is the method of planting different seeds or crops in close proximity to one another in order to facilitate pollination, pest control, nutrient intake and other necessary factors to increase crop productivity.

Compost

Category: Garden
Subcategory: General Term

Is decomposed organic matter used for conditioning soil. Can be made at home with vegetable and fruit scraps, garden and yard waste, lawn clippings, sawdust, manure, and shredded newspaper. Avoid using meats, meat bones or heavily oiled items, weeds or diseased plants in your home compost bin.

Compote

Category: Culinary
Subcategory: General Term

Is a dish of fruit cooked in syrup and usually flavored with spices or liqueur. Can be prepared with dried or fresh fruits.

Compound Butter

Category: Culinary
Subcategory: General Term

Is a butter that has been combined with herbs or other seasonings.

Concassé / Concasse

Category: Culinary
Subcategory: General Term

Refers to tomatoes that have been peeled, seeded and chopped.

Cones

Category: Arts & Crafts
Subcategory: Jewelry Making

Are ideal for concealing the knotted ends of a tassel or a multi-strand necklace. They have openings at both end (one large, one small).

Confit

Category: Culinary
Subcategory: General Term

Is meat that is cooked and preserved in its own fat. It is usually done with pork, duck or goose.

Consommé / Consomme

Category: Culinary
Subcategory: General Term

Is a clarified stock or a rich flavored clear soup. The broth is clarified using ingredients that trap impurities, such as ground meats, egg whites, etc.

Cont In Pat

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to the process of working the pattern as previously described.

Cont In This Way

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to the process of working in the manner as previously described.

Convection

Category: Culinary
Subcategory: General Term

Is a method by which heat is transmitted through the circulation of air.

Convection Oven

Category: Culinary
Subcategory: General Term

Is a type of oven that forces hot air through fans allowing it to circulate around food, cooking it quickly and evenly.

Corned

Category: Culinary
Subcategory: General Term

Is a meat cured by marinating in brine.

 

It also refers to the chunks of salt spread over the meat during the corning process.

Couche

Category: Culinary
Subcategory: Bread Baking

Is a folded cloth used as the resting bed for long bread doughs (baguettes) during rising.

Coulis

Category: Culinary
Subcategory: General Term

Is a thick purée that is usually made from vegetables.

Court Bouillon

Category: Culinary
Subcategory: General Term

Is a French term that is literally translated to "short broth." It is a vegetable broth that includes wine or vinegar, water and savory herbs. Most commonly used for poaching fish.

Couscous

Category: Culinary
Subcategory: General Term

Are small grains of semolina and is traditionally cooked by steaming. It is served in both Moroccan and Mediterranean cuisine, generally accompanied by vegetables and meat.

Cover Crop

Category: Garden
Subcategory: General Term

Refers to the planting of a vegetation in between crops in order to protect and build the soil, for weed suppression, to increase organic matter, thereby improving water retention, aeration, and other soil characteristics.

Crépe / Crepe

Category: Culinary
Subcategory: General Term

Is a thin pancake made with egg batter.

Crimp Beads

Category: Arts & Crafts
Subcategory: Jewelry Making

Round or tubular shaped beads used with flexible beading wire. They can be flattened or folded into a roll with the appropriate pliers.

Crimping Pliers

Category: Arts & Crafts
Subcategory: Jewelry Making

A tool that has two grooves in its jaws; one that presses an indentation into the crimp bead and the other that folds the crimp into a compact, cylindrical shape.

Crochet

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to needlework that consists of the interlocking of looped stitches formed with yarn and a hooked needle.

Crochet Hook

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to the metal or plastic hooked needle that interlocks yarn while crocheting.

Crochet Stitches

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to looped stitches used in crocheting. Stitch type names are:

  • Single Crochet
  • Half Double Crochet
  • Double Crochet
  • Treble Crochet
  • Double Treble Crochet
  • Triple Treble Crochet
  • Slip Stitch
  • Around the Post
  • Cluster
  • Picot
  • Popcorn
  • Ribbing
  • Shell or Fan

Crop Rotation

Category: Garden
Subcategory: General Term

Refers to the planting of a crop in a different area or location then the previous year. In other words, tomatoes or other vegetables, should never be planted in the exact same location as the year before.

Cross Pollination

Category: Garden
Subcategory: General Term

Refers to the transfer of pollen from the stamen of one flower to the carpel of another flower by the action of wind, insects, etc.

Crumb

Category: Culinary
Subcategory: Bread Baking

The interior or internal structure of a baked loaf of bread. Also refers to the bits of food left behind on your countertops or dinner tables.

Cucurbitaceae Family

Category: Garden
Subcategory: General Term

A plant family that encompasses cantaloupe, cucumber, pumpkin, squash, and watermelon.

Cultigen

Category: Garden
Subcategory: General Term

Refers to plants that have been deliberately altered or specially selected by humans. Almost all cultigens are cultivars.

Cultivar

Category: Garden
Subcategory: General Term

Refers to a cultivated variety of a plant that has been intentionally selected for specific desirable characteristics (i.e., color, flower form, crop yield, disease resistance, etc.). When a particular cultivar is correctly propagated, the plants retain their special characteristics.

Cultivate

Category: Garden
Subcategory: General Term

Refers to the action of loosening soil in order to foster growth.

Cultivator

Category: Garden
Subcategory: General Term

See rotary tiller.

Curd

Category: Culinary
Subcategory: Cheese Making

Is the semisolid portion of the milk that appears, once it has coagulated and separated from the whey. This is achieved by the addition of rennet.

Curd Knife

Category: Culinary
Subcategory: Cheese Making

A knife used for cutting curds within the cheese making process. It has a long blade with a flat end rather than a point tip.

Cure

Category: Culinary
Subcategory: General Term

Refers to the preservation of food by means of salting, smoking and/or drying.

Dairy Thermometer

Category: Culinary
Subcategory: Cheese Making

A thermometer that is used to measure the temperature of milk during the cheese making process. Temperature range is from 0˚F to 220˚F.

Darning

Category: Arts & Crafts
Subcategory: Sewing

Is a sewing technique used for repairing fabric damage or holes that do not run along a seam or where patching would create discomfort. It can be done by hand or on a sewing machine.

Darning Stitch

Category: Arts & Crafts
Subcategory: Sewing

Is a type of running stitch in which the thread is woven in rows by sewing in the direction of the fabric, then reversing direction at the end of each row, and going back over that same row, giving it a woven look.

Deadheading

Category: Garden
Subcategory: General Term

Is the method of removing dead flowers either to encourage more flowering or to improve the general overall appearance of the plant.

Also refers to the action of touring with or consistently attending "The Grateful Dead" concerts.

Deep Fry

Category: Culinary
Subcategory: General Term

To cook foods completely submerged in oil. Super unhealthy, but really good!

Degas

Category: Culinary
Subcategory: Bread Baking

Is the action of pressing down or punching a dough in order to release air.

Deglaze

Category: Culinary
Subcategory: General Term

Refers to the method of adding liquid, such as wine or stock, to a pan after roasting or sautéing in order to loosen the fond or drippings left behind.

Degrease

Category: Culinary
Subcategory: General Term

Refers to the method of skimming the fat off of the top of a liquid, such as sauces or stocks.

Desem

Category: Culinary
Subcategory: Bread Baking

Created from wild yeast, it is a fully mature dough starter.

Diagonal Wire Cutters

Category: Arts & Crafts
Subcategory: Jewelry Making

A tool that has blades that meet squarely, yielding a flat-cut surface in the back and the front makes a pointed cut. Note: Always cut with the back of the pliers against the section you want to finish so that the wire end is flat.

Dice, Large

Category: Culinary
Subcategory: General Term

Refers to a knife cut of ingredients into cubes with dimensions measuring 3/4" x 3/4" x 3/4".

Dice, Medium

Category: Culinary
Subcategory: General Term

Refers to a knife cut of ingredients into cubes with the dimensions measuring 1/2" x 1/2" x 1/2".

Dice, Small

Category: Culinary
Subcategory: General Term

Refers to a knife cut of ingredients into cubes with the dimensions measuring 1/4" x 1/4" x 1/4".

Dimple Or Dimpling

Category: Culinary
Subcategory: Bread Baking

This is exactly what it sounds like! To press your fingers down into the dough to make dimples or indentations, like in Focaccia bread.

Direct Dough Method

Category: Culinary
Subcategory: Bread Baking

Is the method of mixing dough without a pre-ferment.

Direct Heating

Category: Culinary
Subcategory: Cheese Making

Is the method of heating milk directly on the stove top.

Direct Seed

Category: Garden
Subcategory: General Term

To plant seeds directly into the ground instead of starting them elsewhere and transplanting them.

Direct-set Starter Culture

Category: Culinary
Subcategory: Cheese Making

Is used in the cheese making process to turn the milk protein into a solid white gel. It is a prepackaged starter culture that is added directly to milk, reducing the hard work of making a prepared mother culture.

Discontinue Pat

Category: Arts & Crafts
Subcategory: Crochet / Knit

Means to stop working the preceding pattern immediately and continue as directed.

Divide The Dough

Category: Culinary
Subcategory: Bread Baking

Another term or saying that is pretty self explanatory, but just in case, it means to cut or separate the dough into smaller pieces. It is usually done before shaping.

Do Not Press

Category: Arts & Crafts
Subcategory: Crochet / Knit

Means to refrain from ironing, pressing or steaming the knitted fabric.

Do Not Turn Work

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to keeping the work facing in the same direction as the row you have just completed.

Don't Mock It

Category: Betty's Lingo
Subcategory: Idiom

Means that you should not judge something before you try it. It may be "betty good" or "mockalicious"!

Dormancy

Category: Culinary
Subcategory: Bread Baking

This is a state in which the yeast activity is slowed usually caused by a decrease in temperature.

Double Boiler

Category: Culinary
Subcategory: General Term

Is a type of cookware consisting of two saucepans fitting together so that the contents of the upper pan can be cooked or heated by the boiling water of the lower pan.

Double Digging

Category: Garden
Subcategory: General Term

Refers to the method of loosening soil into two layers and adding organic material. It is usually required and most beneficial when starting a new garden or totally replanting an older garden. This process helps to aerate the soil, giving plant roots room to grow while also improving drainage.

Double Left - Slanting Decrease

Category: Arts & Crafts
Subcategory: Crochet / Knit

This method slants to the left on the knit side by decreasing two stitches. Slip one, knit two, and then pass the slipped stitch over the decreased stitch.

Double Left - Slanting Decrease (alternate)

Category: Arts & Crafts
Subcategory: Crochet / Knit

This method slants to the left on the knit side by decreasing two stitches on the purl side.

Double Right - Slanting Decrease

Category: Arts & Crafts
Subcategory: Crochet / Knit

This method slants to the right on the knit side by decreasing two stitches.

Double Right - Slanting Decrease (alternate)

Category: Arts & Crafts
Subcategory: Crochet / Knit

This method slants to the right on the knit side by decreasing two stitches on the purl side.

Double Seed Stitch

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to an even number of stitches.

  • Row 1 (right side): Knit one, purl one, knit one, purl one...until the end.
  • Row 2: Repeat row 1.
  • Row 3: Purl one, knit one, purl one, knit one...until the end.
  • Rox 4: Repeat row 3. Repeat rows 1 - 4.

Double Vertical - Slanting Decrease

Category: Arts & Crafts
Subcategory: Crochet / Knit

This method creates a vertical stitch by decreasing two stitches.

Dough Elasticity

Category: Culinary
Subcategory: Bread Baking

Refers to the elasticity or springiness of dough. It is the degree to which a dough can spring back after it has been stretched or pulled.

Dough Extensibility

Category: Culinary
Subcategory: Bread Baking

This is the opposite of dough elasticity. It is the degree to which the dough does not spring back after it has been stretched or pulled.

Dough Starter

Category: Culinary
Subcategory: Bread Baking

Is a type of mixture (incl. flour, water and yeast) used to induce a desired fermentation.

Draining

Category: Culinary
Subcategory: Cheese Making

The process of separating the curd from the whey using a cheesecloth lined colander. It also refers to the state of mind after 12 years of having to ask your husband to take out the garbage.

Dredge

Category: Culinary
Subcategory: General Term

Means to coat food with dry ingredients (flour, bread crumbs or spices), then shake off the excess.

Drip Tray

Category: Culinary
Subcategory: Cheese Making

A special tray placed under the mold during the cheese pressing process in order to catch and drain excess whey.

Drippings

Category: Culinary
Subcategory: General Term

Is the fat and juice which drops from the roasting meat during cooking. It is used as the base for pan gravy.

Dry Heat

Category: Culinary
Subcategory: General Term

Refers to heat without the presence of moisture.

Dry Milk Powder

Category: Culinary
Subcategory: Cheese Making

Is dehydrated milk solids. Also known as powdered milk, it can be reconstituted by the addition of water.

Dry Sauté

Category: Culinary
Subcategory: General Term

To sauté in a non-stick pan without fat.

Drying

Category: Culinary
Subcategory: Cheese Making

Process of air-drying in order to form a protective rind prior to the aging process.

Dusting

Category: Culinary
Subcategory: General Term

To sprinkle or distribute a light coating of flour to your pans or work area.

Dye Lots

Category: Arts & Crafts
Subcategory: Crochet / Knit

Specifies a group of skeins that were dyed together, thus having precisely the same color. Skeins from different dye lots can vary in color even though the skein color is the same.

Each End

Category: Arts & Crafts
Subcategory: Crochet / Knit

See each side.

Each Side

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to working the designated stitches at both the beginning and the end of a row.

Earring

Category: Arts & Crafts
Subcategory: Jewelry Making

Is a jewelry component to put in your ear as an accessory. Varieties include posts, French hooks, kidney wires, and hoops.

Easing In Any Fullness

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to evenly gathering in any extra fabric, while seaming.

Egg Wash

Category: Culinary
Subcategory: General Term

It is a mixture of beaten eggs and liquid. It is used to coat baked goods that require a shiny outer layer.

Emulsify

Category: Culinary
Subcategory: General Term

To mix two or more items (one fat based liquid and one water based liquid) together.

Emulsion

Category: Culinary
Subcategory: General Term

Tiny globules of a fat based liquid are suspended in a water based liquid creating a cream-like consistency. See emulsify.

En Croûte / En Croute

Category: Culinary
Subcategory: General Term

Is a French term that means a food item is wrapped or encased in a bread or pastry crust.

End With A RS Row

Category: Arts & Crafts
Subcategory: Crochet / Knit

Means that the last row worked is a right side row.

End With A WS Row

Category: Arts & Crafts
Subcategory: Crochet / Knit

Means that the last row worked is a wrong side row.

Enriched Dough

Category: Culinary
Subcategory: Bread Baking

Dough that contains any type of fat, dairy, eggs or sugar.

Essence

Category: Culinary
Subcategory: General Term

Is a concentrated flavoring extract from an item by means of infusion or distillation. (i.e., extracts, concentrated stocks).

Every Other Row

Category: Arts & Crafts
Subcategory: Crochet / Knit

Means that you should work one row between each increase or decrease row, when shaping.

Expand The Dough Starter

Category: Culinary
Subcategory: Bread Baking

To add four and water to the starter to increase its volume.

Eye Pin

Category: Arts & Crafts
Subcategory: Jewelry Making

These are similar to head pins, but have a round loop on one end instead of a head. They can be purchased or easily made once you are comfortable making wire loops.



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