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.

Fabacae Family/ Pea Or Pulse Family

Category: Garden
Subcategory: General Term

Is a plant family that encompasses the bean, pea and peanut.

Fasten Off

Category: Arts & Crafts
Subcategory: Crochet / Knit

Means that when you come to the last row of your project or when you are changing colors, you must cut the yarn and secure it. The yarn should be pulled through the last loop on the needle to finish the piece to prevent unraveling.

Feed Dogs

Category: Arts & Crafts
Subcategory: Sewing

Is the term used for the feeder mechanism in a sewing machine which is typically used to pull fabric through a sewing mechanism.

It also means that your dogs are hungry and you should give them food.

Feed The Starter

Category: Culinary
Subcategory: Bread Baking

See refresh the starter.

Ferment / Fermentation

Category: Culinary
Subcategory: Cheese Making

Is the process of breaking down carbohydrates (into alcohol) and carbon dioxide gas through the usage of yeast or bacteria.

Fermier

Category: Culinary
Subcategory: General Term

See paysanne.

Fermier

Category: Culinary
Subcategory: General Term

See paysanne.

Fertilizer

Category: Garden
Subcategory: General Term

Refers to either organic (manure) or synthetic material that is added to soil to make it more fertile, thus enhancing plant growth.

Fillet Knife

Category: Culinary
Subcategory: General Term

A knife used for filleting and preparing fish.

 

Attributes: Very flexible boning knife

Available Sizes: 6" - 11"

Findings

Category: Arts & Crafts
Subcategory: Jewelry Making

Are the components that link beads into a piece of jewelry.

Fines Herbes

Category: Culinary
Subcategory: General Term

Is a mixture of herbs, usually chervil, chives, parsley and tarragon.

Finished Bust

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to the circumference of a garment at the bust line after the front and back have been sewn together.

Fish Sauce

Category: Culinary
Subcategory: General Term

Is a common condiment in Southeast Asian Cooking and is used to flavor curries, and other dishes. It is made from fish, specifically anchovies that have been fermented with salt and water. The liquid from the fish is released and captured to be sold as fish sauce.

Fishing Line

Category: Arts & Crafts
Subcategory: Jewelry Making

Is a very popular cord used in jewelry making. These types of lines, specifically Fireline, are strong, won't stretch and are fray resistant.

Flambé / Flambe

Category: Culinary
Subcategory: General Term

To pour warm liqueur over food, then to light on fire. The point is to evaporate the alcohol from the dish while maintaining the underlying flavor of the liqueur. This is for the Advanced Misfit who is fearless.

A NOTE FROM BETTY: Personally, I am not a fan of setting things on fire in the kitchen, mostly because I am a big fat chicken!

Flat Stitch

Category: Arts & Crafts
Subcategory: Sewing

See straight stitch.

Flexible Beading Wire

Category: Arts & Crafts
Subcategory: Jewelry Making

Consists of very fine wires twisted or braided together and covered with a smooth plastic coating. A variety of diameters are available.

Flora Danica Starter

Category: Culinary
Subcategory: Cheese Making

A starter culture used to make fresh goat cheese. May be used as a direct-set or a reculturable starter.

Flour Blanket

Category: Culinary
Subcategory: Bread Baking

To cover a sponge or batter-like pre-ferment with flour.

Foie Gras

Category: Culinary
Subcategory: General Term

Is the flattened liver of goose or duck. Yes, Liver! It does sound better in French.

Fold

Category: Culinary
Subcategory: General Term

Is the method of gently combining ingredients. The purpose is to not release trapped air bubbles.

Foliar Fertilizer

Category: Garden
Subcategory: General Term

Refers to a liquid fertilizer that can be applied directly to the plants leaves.

Follower

Category: Culinary
Subcategory: Cheese Making

A flat disc within a mold that applies even pressure to the curd. Usually comes in stainless steel, plastic or wood.

Fond

Category: Culinary
Subcategory: General Term

Refers to the remaining food particles stuck to the bottom of a pan after roasting or sauting.

Fondant

Category: Culinary
Subcategory: General Term

Is an icing used for pastry and confections. Made with sugar, water and glucose.

Food Processor

Category: Culinary
Subcategory: General Term

Is a machine used for a variety of tasks, including chopping, grinding, kneading, slicing, shredding, or puréeing. It comes with interchangeable blades and disks. Misfit recommended for all levels!

Forcemeat

Category: Culinary
Subcategory: General Term

Is a mixture of chopped or ground meats, spices, etc. forced together and is primarily used in patés, terrines, sausages, etc.

Fricassée

Category: Culinary
Subcategory: General Term

Is a stew including poultry or other white meat and a white sauce.

Friction Factor

Category: Culinary
Subcategory: Bread Baking

Refers to the amount of heat generated by bread dough when being mixed by a processor or mixer.

Fritter

Category: Culinary
Subcategory: General Term

Is a sweet or savory food coated in batter and deep fried.

From Beg

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to measuring from the cast-on edge of the piece or beginning of the knitted piece.

From Edge

Category: Arts & Crafts
Subcategory: Crochet / Knit

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

Fumet

Category: Culinary
Subcategory: General Term

Is a type of stock (mushroom or fish) cooked in a covered pot with wine and aromatics.

Ganache

Category: Culinary
Subcategory: General Term

Is a pastry filling, icing or glaze made from chocolate and cream.

Garnish

Category: Culinary
Subcategory: General Term

Is an edible decoration placed on a dish to make it appealing to look at.

Garnishing

Category: Culinary
Subcategory: General Term

The process of placing a garnish on the serving plate.

Garter Ridge Stitch

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to any number of stitches. Starting with a knit stitch on the right side with rows 1, 3, and 4 and a purl stitch with row 2.

Garter Stitch

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to any number of stitches, all of which are either knitted or purled.

Gauge

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to the number of stitches and rows to one inch of a pattern. It is determined by the size of the crochet hook or needle and by how tightly the yarn is held as the stitches are worked.

Gazpacho

Category: Culinary
Subcategory: General Term

Is a cold soup made from vegetables.

Gelatin

Category: Culinary
Subcategory: General Term

Is a protein based substance found in animal bones. It can be used as a thickener and stabilizer when dissolved in hot liquid and cooled.

Geotrichum Candidum

Category: Culinary
Subcategory: Cheese Making

A white mold that grows on soft mold-ripened cheeses (Camembert and Brie) giving it a delicious and irregularly patterned white skin.

Gerkin

Category: Culinary
Subcategory: General Term

Is a small pickled cucumber.

Ghee

Category: Culinary
Subcategory: General Term

This term refers to either a pure butterfat ghee, otherwise know as clarified unsalted butter, or vegetable ghee, made from vegetable shortening. It has a higher smoking point, which means items cooked in it will not burn as quickly. See clarified butter for more information.

Giblets

Category: Culinary
Subcategory: General Term

Are the liver, heart, gizzard and neck from poultry.

Glace

Category: Culinary
Subcategory: General Term

Is a reduced stock.

Glaze

Category: Culinary
Subcategory: General Term

The process of giving a food item a shiny surface by brushing it with sauce, aspic, icing, etc.

Glaze Or Glazing

Category: Culinary
Subcategory: Bread Baking

To wash, glaze or cover a risen dough with an egg wash or melted butter prior to baking, in order to give the finished product a glossy appearance.

Goosefoot Family

Category: Garden
Subcategory: General Term

See Chenopodiaceae family.

Gourd Family

Category: Garden
Subcategory: General Term

See Cucurbitaceae family.

Grafting

Category: Arts & Crafts
Subcategory: Crochet / Knit

The process of weaving two edges together that have not been bound off, resulting in an invisible joining.

Grass Family

Category: Garden
Subcategory: General Term

See Poaceae family.

Gratin

Category: Culinary
Subcategory: General Term

To brown in an oven or under a broiler or salamander.

Green Manure

Category: Garden
Subcategory: General Term

Refers to a type of cover crop, such as Clover or Vicia, that is planted for a set period of time primarily to add organic matter and nutrients to the soil, then is plowed and usually incorporated back into the soil.

Grigne

Category: Culinary
Subcategory: Bread Baking

See bloom.

Grill

Category: Culinary
Subcategory: General Term

To cook over a direct fire. This is usually done outside on a (...wait for it) Grill or Barbecue.

Grind

Category: Culinary
Subcategory: General Term

To reduce food to a powder consistency.

Gur

Category: Culinary
Subcategory: General Term

See palm sugar.

Hank

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to yarn that is loosely wound into a large ring shape and then twisted back onto itself for easy packaging, shipping and storing.

Hard Cheese

Category: Culinary
Subcategory: Cheese Making

Cheese that is hard and firm due to a high moisture content removal process. It is pressed and aged for a length of time to increase flavor development.

Hardening Off

Category: Garden
Subcategory: General Term

Is the process of helping your seedlings, plants, etc. acclimate once they have been moved from a controlled environment to an uncontrolled or unregulated environment, such as moving them from the greenhouse to outdoors.

Haricot

Category: Culinary
Subcategory: General Term

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

Haricot Vert

Category: Culinary
Subcategory: General Term

A French term that is literally translated to "Green Bean." This type of green bean is usually smaller than a Bush or Pole bean.

Hash

Category: Culinary
Subcategory: General Term

Is chopped cooked meat and vegetables, seasoned with sauce and sautéed.

Hat

Category: Arts & Crafts
Subcategory: Crochet / Knit

Is a more structured fit then a cap and usually consists of a crown and a brim.

Head Pin

Category: Arts & Crafts
Subcategory: Jewelry Making

Is a thick, blunt sewing pin with a flat (or decorative) head on one end to keep the beads from falling off. Sizes range from 1" to 3".

Heavy Soil

Category: Garden
Subcategory: General Term

Refers to soil that contains a high content of clay and has poor drainage.

Hem

Category: Arts & Crafts
Subcategory: Sewing

Is the method of folding up the raw edge of a cloth or garment twice, then sewing it down.

It also refers to the finished edge of a cloth or garment sewn by this method.

Hemmer Foot

Category: Arts & Crafts
Subcategory: Sewing

Is a type of foot on a sewing machine used to make an attractive finish for scarfs, tables linens and tricot lingerie fabric.

Hoe

Category: Garden
Subcategory: General Term

Is a gardening tool that loosens any crust that may form on the soil.

Hoeing

Category: Garden
Subcategory: General Term

Is a gardening method that helps to kill weeds by loosening any crust that may form on the soil.

Hold To Back Of Work

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to the stitches placed on a cable needle that are held to the back of the work as it faces you.

Hold To Front Of Work

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to the stitches placed on a cable needle that are held to the front of the work as it faces you.

Hominy

Category: Culinary
Subcategory: General Term

Corn that has been milled to remove the bran and germ.

Homogenization

Category: Culinary
Subcategory: Cheese Making

Is the method used to prevent milk fat from separating. At a high pressure, milk is forced through an ultra-fine mesh, breaking up fat globules and dispersing them evenly throughout the liquid.

Hors D'oeuvres

Category: Culinary
Subcategory: General Term

A French term that is literally translated to "outside the work" and means appetizer.

Hummus

Category: Culinary
Subcategory: General Term

Is a Mediterranean appetizer of puréed chickpeas and tahini, usually eaten with Pita Bread.

Humus

Category: Garden
Subcategory: General Term

Is a dark brown or black organic material resulting from partial decomposition of plant or animal matter, which forms the organic portion of the soil. Humus levels for healthy soil should be between 3.5% and 5%. Please do not confuse this with the appetizer, hummus.

Hydration

Category: Culinary
Subcategory: Bread Baking

The percentage of water contained in the dough.

Hydroponics

Category: Garden
Subcategory: General Term

Is a method of growing vegetables in nutrient-enriched water rather than in soil.

Ice Bath

Category: Culinary
Subcategory: General Term

Is a combination of water and ice.

Generally used for the submersion of hot foods, such as vegetables, to rapidly reduce its temperature ensuring that it stops cooking.

Inc Sts Into Pat

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to working the added stitches into the established pattern, when increasing.

Inc...sts Evenly Across Row

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to the increasing of stitches at even intervals across the row.

Indirect Heating

Category: Culinary
Subcategory: Cheese Making

Heating process by which a pot of milk or other liquid is placed into a bowl or sink full of hot water.

Infusion

Category: Culinary
Subcategory: General Term

Is the method (or the end product) of steeping aromatics or other items in liquid to extract its flavor.

Inoculate The Dough

Category: Culinary
Subcategory: Bread Baking

This does not refer to giving your dough a tetanus shot. It means to add a sourdough culture to the dough.

Instant Yeast

Category: Culinary
Subcategory: Bread Baking

Contains more live yeast cells than active dry yeast. It does not require proofing or soaking in warm water for activation and can be directly added to the flour mixture.

Integrated Pest Management (IPM)

Category: Garden
Subcategory: General Term

Refers to a management system that includes an effective and environmentally sensitive approach to pest management.

It relies on a combination of common sense practices (such as life cycles of pests and their interaction with the environment) and the management of pest damage by the most economical means combined with the least possible hazard to people, property, and the environment.

For more information on IPM, visit the U.S. Environmental Protection Agency website at www.epa.gov.

Iron Or Ironing

Category: Household
Subcategory: General Term

Refers to the smoothing or pressing of clothes with a heated iron in order to remove wrinkles.

Ironing Board

Category: Household
Subcategory: General Term

Refers to a flat, padded, cloth covered board or surface on which clothes or other fabric items are ironed.

Jaggery

Category: Culinary
Subcategory: General Term

See palm sugar.

Join

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to uniting the first and last stitch of a round, when circular knitting.

Julienne

Category: Culinary
Subcategory: General Term

Is a knife cut of vegetables, potatoes, or other items into matchstick shaped thin strips with dimensions measuring 1/8" x 1/8" x 1".

Julienne, Fine

Category: Culinary
Subcategory: General Term

Smaller than a julienne cut, it is a knife cut of vegetables, potatoes, or other items into match-shaped thin strips with dimensions measuring 1/16" x 1/16" x 1".

Jump Ring

Category: Arts & Crafts
Subcategory: Jewelry Making

Is a small wire circle or oval with a split that can be twisted open or closed. It connects loops and other jewelry components.

Junket Rennet

Category: Culinary
Subcategory: Cheese Making

Is a very weak type of rennet. Not Misfit recommended for cheese making.

Jus

Category: Culinary
Subcategory: General Term

Is a French word literally translated to "Juice".

Kitchen Knife

Category: Culinary
Subcategory: General Term

See utility knife.

Knead

Category: Culinary
Subcategory: General Term

The method of stretching dough repeatedly in order to give it a good consistency and proper quality. You need to Knead!

Knit Five, Purl Two Ribbing

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to a multiple of seven stitches plus five extra.

  • Row 1 (right side): Knit five, purl two, knit five, purl two...continue to the end.
  • Row 2: Purl five, knit two, purl five, knit two...continue to the end.
  • Repeat rows 1 and 2.

Knit One, Purl One Stitch

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to an odd number of stitches.

  • Row 1 (right side): Knit one, purl one, knit one, purl one...until the end.
  • Row 2: Purl one, knit one, purl one, knit one...until the end.
  • Repeat rows 1 and 2.

Knit Stitch

Category: Arts & Crafts
Subcategory: Crochet / Knit

There are two methods for basic knit stitches: English and Continental (or German).

English Knit: The yarn is held in the right hand.

Continental Knit: The yarn is held in the left hand.

Knit Two, Purl Five Ribbing

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to a multiple of seven stitches plus five extra.

  • Row 1 (right side): Knit two, purl five, knit two, purl five...continue to the end.
  • Row 2: Purl two, knit five, purl two, knit five...continue to the end.
  • Repeat rows 1 and 2.

Knit Two, Purl Two Ribbing Stitch

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to a multiple of four stitches plus two extra.

  • Row 1 (right side): Knit two, purl two, knit two, purl two...until the end.
  • Row 2: Purl two, knit two, purl two, knit two...until the end.
  • Repeat rows 1 and 2.

Knitwise (as To Knit)

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to the insertion of the needle into the stitch as if you were going to knit it.

Lactic Acid

Category: Culinary
Subcategory: Cheese Making

Is a by-product that occurs when a cheese starter culture consumes the milk sugar or lactose, thus creating an acid.

Lactose

Category: Culinary
Subcategory: Cheese Making

Is a sugar naturally present in milk. Lactose generally constitutes up to 5% of the total weight of milk.

Lame

Category: Culinary
Subcategory: Bread Baking

A type of curved razor blade used to slash bread dough.

Laminated Dough

Category: Culinary
Subcategory: Bread Baking

Refers to dough which contains a high percentage of fat layered into it, such as croissants.

Lard

Category: Culinary
Subcategory: General Term

Is rendered pork fat.

Lean Dough

Category: Culinary
Subcategory: Bread Baking

Refers to dough that has little or no eggs, fat or sugar.

Leavener

Category: Culinary
Subcategory: General Term

Any process or ingredient that produces gas and causes the rising of baked goods.

Levain

Category: Culinary
Subcategory: Bread Baking

Created from wild yeast, it refers to a fully mature dough starter, which can be the consistency of a batter or of stiff dough.

Liliaceae Family

Category: Garden
Subcategory: General Term

A plant family that encompasses asparagus, chive, garlic, leek, onion and shallot.

Lily Family

Category: Garden
Subcategory: General Term

See Liliaceae family.

Lime

Category: Garden
Subcategory: General Term

See Calcium Hydroxide.

Lipase Powder

Category: Culinary
Subcategory: Cheese Making

Is a cheese making enzyme added to milk to create a stronger flavored cheese.

Liqueur

Category: Culinary
Subcategory: General Term

An alcoholic spirit flavored with fruit, spices, nuts, etc. and is usually sweetened.

Liquid Starter

Category: Culinary
Subcategory: Bread Baking

Is a dough starter with a batter-like consistency.

Loam

Category: Garden
Subcategory: General Term

Is a type of soil with equal parts silt, sand and clay that has a high content of humus.

Low-fat Milk

Category: Culinary
Subcategory: Cheese Making

Is a type of milk that contains 1% to 2% of butterfat and has had most of the cream removed.

Lower Edge

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to the bottom edge of the piece, usually the cast-on edge.

Lox

Category: Culinary
Subcategory: General Term

Is salt-cured salmon.

Lozenge

Category: Culinary
Subcategory: General Term

Is a knife cut in which foods are cut into small diamond shapes.

Madre Bianca (mother)

Category: Culinary
Subcategory: Bread Baking

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

Mandoline

Category: Culinary
Subcategory: General Term

Unlike the musical instrument, this is a device for slicing foods into various shapes and thickness'. It is made out of stainless steel.

Marinade

Category: Culinary
Subcategory: General Term

Liquid or dry ingredients combined to give added flavor and to moisten foods.

Marinate

Category: Culinary
Subcategory: General Term

To soak foods in liquid or brine to give added tenderness and flavor.

Marzipan

Category: Culinary
Subcategory: General Term

Is a paste used to fill and/or decorate pastries. Made from ground almonds, sugar and egg whites.

Matching Colors

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to working the stitches in the same color sequence as on the previous row.

Melt

Category: Culinary
Subcategory: General Term

To liquefy an ingredient by heating.

Membrane Test

Category: Culinary
Subcategory: Bread Baking

This is a test to gauge whether there is adequate gluten development within moist dough. If a small piece of dough is able to be stretched until translucent without tearing, you are on the right track and adequate gluten development has taken place.

Memory Wire

Category: Arts & Crafts
Subcategory: Jewelry Making

Is a steel spring wire that comes in various sizes and can be used without clasps to make rings, necklaces and coiled bracelets.

Meringue

Category: Culinary
Subcategory: General Term

Is the end product of beating egg whites until stiff, sweetening and possibly baking until stiff. Varieties includes Italian, Swiss and regular.

Mesophilic Cheese Starter Culture

Category: Culinary
Subcategory: Cheese Making

Is a blend of lactic acid producing bacteria used when a cheeses cooking temperature is 102˚F or below.

Micronutrients

Category: Garden
Subcategory: General Term

Refers to mineral elements that are essential to plant growth. Only needed in very small quantities, mineral elements can be Boron, Chlorine, Copper, Iron, Manganese, Molybdenum and Zinc.

Milkstone

Category: Culinary
Subcategory: Cheese Making

A residue from milk that is deposited onto cheese making utensils over time.

Mill / Milling

Category: Culinary
Subcategory: General Term

The process of grinding grains into flour or meal.

Milling

Category: Culinary
Subcategory: Cheese Making

The process of breaking curds up into smaller pieces before placing them into a cheese press.

Mince

Category: Culinary
Subcategory: General Term

Is a knife cut of ingredients into very small pieces.

Mirepoix

Category: Culinary
Subcategory: General Term

Is a combination of onions (50%), carrots (25%) and celery (25%) used to flavor stocks, soups, stews, etc.

Mise En Place

Category: Culinary
Subcategory: General Term

Is a French term that literally translates to "to put in place." This is the method of preparing ingredients, kitchenware, etc. prior to the start of cooking a particular dish.

Mist Or Misting

Category: Culinary
Subcategory: Bread Baking

To spray a dough with water before baking.

Mock It Away!

Category: Betty's Lingo
Subcategory: Idiom

Means you should immediately take an item to the garbage receptacle. Quickly, throw the item away and never, ever look back!!

Mockalicious

Category: Betty's Lingo
Subcategory: General Term

Adj. (2010) 1: appealing to ones taste or smell in a highly and most gratifying manor (That soup is mockalicious!)

Adv.(2010) 1: the best or most advantageous manor (What is the mockalicious way to build a vegetable garden? Ans.: Hire Betty)

N. (2010) 1: the greatest degree of excellence (Do your mockalicious!)

Synonyms: Delicious, Fabulous, Best

Antonyms: Disgusting, Crappy, Blah, Mockwurst

Mockwurst

Category: Betty's Lingo
Subcategory: General Term

Adj.(2010) 1: emitting disgust to ones taste or smell in a highly and most displeasurable manor (That is mockwurst bread because it's moldy!)

Adv.(2010) 1: the worst or most destructive manor (What is the mockwurst thing you can do when trying to grow vegetables? Ans.: Not water)

N. (2010) 1: aversion aroused by something highly distasteful (He is a mockwurst for never cleaning the litter box!)

Synonyms: Disgusting, Crappy, Blah, Worst, Gross

Antonyms: Delicious, Best, Mockalicious

Molasses

Category: Culinary
Subcategory: General Term

Is the sweet dark brown syrup made from refining sugar cane.

Mold-ripened Cheese

Category: Culinary
Subcategory: Cheese Making

A type of cheese in which mold is encouraged to grow on the surface and/or the interior. Most common types are blue mold (Blue Cheeses) and white mold (Camembert, etc.)

Molding

Category: Culinary
Subcategory: Cheese Making

To place the curd in a mold in order to achieve a desired shape and encourage proper drainage.

Mother Starter Culture

Category: Culinary
Subcategory: Cheese Making

See prepared starter culture.

Mousse

Category: Culinary
Subcategory: General Term

Is a sweet or savory dish made with beaten egg whites and/or whipped cream that is folded into a flavored base ingredient.

Mulch

Category: Garden
Subcategory: General Term

Is any ingredient (sawdust, leaves, bark chips, rotted hay, straw or grass clippings) applied around your crop on top of your soil. It helps to control weeds, reduce erosion, and retain moisture in the soil.

Multiple Zigzag Stitch

Category: Arts & Crafts
Subcategory: Sewing

Is a type of sewing stitch used to finish seam allowance on synthetics and other fabrics that tend to pucker. It is also excellent for darning and mending tears.

Mustard Family

Category: Garden
Subcategory: General Term

See Brassicaceae family.

N-P-K

Category: Garden
Subcategory: General Term

Refers to the necessary nutrients that plants need to survive and thrive. N-P-K is an abbreviation for Nitrogen (N), Phosphorous (P), Potassium (K).

Napoleon

Category: Culinary
Subcategory: General Term

Is a sweet pastry made from layered puff pastry filled with pastry cream and usually glazed with fondant.

Nappé

Category: Culinary
Subcategory: General Term

Is when a sauce is thick enough to coat the back of a spoon. It is not a reference for badly tangled hair.

Nightshade Family

Category: Garden
Subcategory: General Term

See Solanaceae family.

Nightshade Family

Category: Garden
Subcategory: General Term

See Solanaceae family.

Non-fat Milk

Category: Culinary
Subcategory: Cheese Making

Is a type of milk that contains less than .5% butterfat and has had most of the cream removed.

Noncorrosive

Category: Culinary
Subcategory: Cheese Making

A material that can not be broken down or eroded by acid.

Oblique

Category: Culinary
Subcategory: General Term

Is a knife cut of ingredients into a diagonal, then rolled 180 degrees, and cut on the same diagonal. Used with long cylinder-like vegetables.

Oiling

Category: Culinary
Subcategory: Cheese Making

Refers to the application of vegetable oil to cheese in order to provide a protective layer to keep the cheese from drying out.

Old Bread

Category: Culinary
Subcategory: Bread Baking

See Altus brat.

Omelet

Category: Culinary
Subcategory: General Term

Is a beaten egg, cooked in a pan with butter, then rolled or folded into an oval or half-circle. It can be filled with cheese and/or vegetables.

On All Foll Rows

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to a direction that applies to all the rows that follow the row just worked.

Open Pollination

Category: Garden
Subcategory: General Term

Refers to pollination of flowers or plants by birds, wind, insects or other natural methods.

Organic

Category: Garden
Subcategory: General Term

Refers to the growth of fruits and vegetables without the use of chemically or synthetically formulated fertilizers, growth stimulants, antibiotics or pesticides.

Overcast Stitch

Category: Arts & Crafts
Subcategory: Sewing

Is a sewing technique that is useful in garment construction and in finishing raw edges of any sewing project to prevent unraveling.

Overcast Stretch Stitching

Category: Arts & Crafts
Subcategory: Sewing

Is a type of sewing stitch for sewing a seam with an overcast finish. It is used when making swim wear, ski pants and other garments that require stretch.

Ovule

Category: Garden
Subcategory: General Term

Refers to an outgrowth of the ovary of a seed plant.

Paella

Category: Culinary
Subcategory: General Term

Is a dish of rice that is cooked with tomato, onion, garlic, vegetables and meats such as chorizo, chicken, shellfish, etc. It is a popular cuisine of Spain and Portugal.

Palate

Category: Culinary
Subcategory: General Term

Is the roof of an individual's mouth that separates the mouth from the nasal cavity. It is responsible for one's sense of taste.

Palm Sugar

Category: Culinary
Subcategory: General Term

Is unrefined sugar from the sap of a coconut, date or sago palm tree.

It is consumed in Asia, Africa, Latin America and the Caribbean. It can be found in specialty stores around the US. Color varies from golden to dark brown and is sold in solid cakes that can be cut and crumbled or shaved.

Pan-broil

Category: Culinary
Subcategory: General Term

To cook in way similar to dry sautéing. The method stimulates broiling by cooking an item in a hot pan, with little or no fat.

Pan-fry

Category: Culinary
Subcategory: General Term

To cook food uncovered, in a skillet with enough fat to reach halfway up the side of the food. This method generally uses less fat than deep frying and more fat than sautéing or stir-frying.

Pan-steam

Category: Culinary
Subcategory: General Term

To cook food in a covered pan over direct heat with very little liquid.

Panela

Category: Culinary
Subcategory: General Term

See palm sugar.

Par-cook

Category: Culinary
Subcategory: General Term

Method of partially cooking food before storing or finishing by another method.

Parchment Paper

Category: Culinary
Subcategory: General Term

Is a heat resistant paper used for lining pans, steaming and covering foods during a shallow poaching.

Paring Knife

Category: Culinary
Subcategory: General Term

A knife used for peeling and pitting fruits, slicing or cutting small fruits and vegetables, de-veining shrimp, or boning small fish and poultry.

 

Available Sizes: 2" - 4"

Misfit Recommended: 3"

Pasteurization

Category: Culinary
Subcategory: Cheese Making

Is the process of heating milk products to 145°F for 30 minutes in order to kill microorganisms that could contaminate milk and be harmful to humans.

Pastry Bag

Category: Culinary
Subcategory: General Term

A plastic, canvas or nylon bag that is fitted with decorative tips in order to pipe out icings or puréed foods.

Paté / Pate

Category: Culinary
Subcategory: General Term

Is a forcemeat (made of meat, game, seafood, poultry, or vegetables) baked in pastry or in a mold or dish.

Paysanne

Category: Culinary
Subcategory: General Term

Is a knife cut of ingredients into flat, square pieces with dimensions measuring 1/2" x 1/2" x 1/8".

Pâte Fermentée

Category: Culinary
Subcategory: Bread Baking

Refers to dough that has undergone its first rising or fermentation.

Pea Or Pulse Family

Category: Garden
Subcategory: General Term

See Fabacae family.

Peel

Category: Culinary
Subcategory: Bread Baking

Refers to a flat paddle that is used to slide bread loaves in and out of the oven. Also refers to the skin or rind of a food item.

Peeling

Category: Culinary
Subcategory: Bread Baking

Is the action of moving or transferring the bread loaves from the peel to the oven. Also refers to the removal of the skin or rind of a food item.

Penicillium Camemberti

Category: Culinary
Subcategory: Cheese Making

Is a white mold used for Camembert and Brie cheeses.

Penicillium Candidum

Category: Culinary
Subcategory: Cheese Making

A white mold used for Camembert and Brie cheeses.

Penicillium Roqueforti

Category: Culinary
Subcategory: Cheese Making

Is a blue mold used for a variety of blue cheeses such as Stilton, Gorgonzola, Roquefort, etc.

Perennial

Category: Garden
Subcategory: General Term

Refers to plants that continue to grow season after season, year after year.

Pesto

Category: Culinary
Subcategory: General Term

Is a thick puréed mixture combined with oil, garlic, cheese, nuts or other seasonings. A pesto base can be made from basil, olives, sun dried tomatos, etc.

PH

Category: Garden
Subcategory: General Term

Refers to the acidity or alkalinity of the soil.

• Neutral pH = 7
• Acidic pH = Below 0-7 (Sour Soil)
• Alkaline pH = Above 7 - 14 (Sweet Soil)

Vegetables grow best between a pH of 6 and a pH of 7 .

pH imbalance may cause certain nutrients to become unavailable, poor growth that may increase the chance of vegetable death, and disease.

Phyllo Dough

Category: Culinary
Subcategory: General Term

Is a pastry made with thin sheets of dough, layered with butter.

Pick Up And K

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to pulling up loops through stitches and rows of a finished edge with the stated knitting needles and a ball of yarn to begin an edge or a new piece.

Piece Measure Approx

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to a specified number of rows that must be worked, as in shaping or pattern work.

Pilaf

Category: Culinary
Subcategory: General Term

Is the cooking of grains by sautéing first in butter, then simmering in stock or water, with seasonings.

Pith

Category: Culinary
Subcategory: General Term

Is the loose, spongy interior of a citrus fruit that lay between the meat and the rind.

Place Markers

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to sliding a stitch maker either onto the needle or attaching it to a stitch, where it remains as a guide.

Poaceae Family

Category: Garden
Subcategory: General Term

A plant family that encompasses corn.

Poach

Category: Culinary
Subcategory: General Term

To cook slowly in simmering liquid. Liquid temperature should be between 160°F to 185°F. You may poach pretty much anything (Eggs, Chicken, Fish). Drop it in the liquid and call it a day!

Polenta

Category: Culinary
Subcategory: General Term

This is a traditional Italian dish of cornmeal mush.

Pollen

Category: Garden
Subcategory: General Term

Refers to a mass of microspores in a seed plant usually appearing as a fine dust.

Pollinate

Category: Garden
Subcategory: General Term

To place pollen on the pistol of the plant's flower to produce germination.

Pollination

Category: Garden
Subcategory: General Term

The transfer of pollen from the stamen to an ovule.

Pollinator

Category: Garden
Subcategory: General Term

Refers to an agent that pollinates flowers, such as bees.

Pollinizer

Category: Garden
Subcategory: General Term

A plant that is a source of pollen.

Poolish

Category: Culinary
Subcategory: Bread Baking

Made from commercial yeast, it is a batter-like pre-ferment or dough starter. Can either be made the same day or the day before and is fermented at room temperature.

Popcorn Stitch

Category: Arts & Crafts
Subcategory: Crochet / Knit

Is a crochet stitch that is a raised group of stitches used to add interest and texture.

Powdered Milk

Category: Culinary
Subcategory: Cheese Making

See dry milk powder.

Pre-ferment

Category: Culinary
Subcategory: Bread Baking

Is a dough starter that begin the fermenting process prior to the final mixing of the dough. This extends the length of the fermentation and aides in flavor development.

Preparation Row

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to a row that sets up the stitch pattern but is not part of the pattern repeat.

Prepared Starter Culture

Category: Culinary
Subcategory: Cheese Making

A culture that contains live bacteria that is used to turn milk protein into a solid white gel.

Preshape Or Preshaping

Category: Culinary
Subcategory: Bread Baking

To shape or round the dough, then allow it to relax prior to final shaping. This ensures the dough's proper elasticity making the final shaping effortless.

Presser Foot Lifter

Category: Arts & Crafts
Subcategory: Sewing

Is used on a sewing machine for raising and lowering the presser foot. It can be raised higher then the normal up position for easy removal of the presser foot or to help you place heavy fabric under the foot.

Pressing

Category: Culinary
Subcategory: Cheese Making

The process of placing curds into a cheesecloth lined mold and pressed to remove excess whey.

Pressure Cooker

Category: Culinary
Subcategory: General Term

See pressure steamer.

Pressure Steamer

Category: Culinary
Subcategory: General Term

Is a machine that cooks food under pressure (from the steam produced by heating water) in a sealed compartment that reaches temperatures higher than boiling point (212˚F). The steamer / cooker can not be opened until the pressure is released and the steam properly vented. This is often used in the home canning of various foods.

Primary Bulk Fermentation

Category: Culinary
Subcategory: Bread Baking

Refers to the first rising of the dough before it has been divided and/or shaped.

Proof Box

Category: Culinary
Subcategory: Bread Baking

See proofer.

Proof Or Proofing

Category: Culinary
Subcategory: Bread Baking

Refers to the step when yeast is combined with warm water thus activating it's development. Also refers to the final rising or secondary fermentation of shaped dough.

Proofer

Category: Culinary
Subcategory: Bread Baking

A temperature and humidity controlled environment or compartment that dough is placed during rising.

Proper Break

Category: Culinary
Subcategory: Cheese Making

To wad a handful of curds into a ball. If the curds can be easily broke back into individual curds, it is properly cooked and called a proper break. This process is only used in the making of Swiss Cheese.

Puckering

Category: Arts & Crafts
Subcategory: Sewing

This terms describes what happens to fabric when it becomes wrinkled, folded or constricted, when it should be laying flat.

Pull Up A Lp

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to drawing a new stitch (or loop) through the knit fabric.

Purée / Puree

Category: Culinary
Subcategory: General Term

To mash, strain or chop food into a smooth paste or thick liquid. It also refers to the end product or result from using this method.

Purl Stitch

Category: Arts & Crafts
Subcategory: Crochet / Knit

There are two methods for your basic purl stitches: English and Continental or German.

English Knit: The yarn is held in the right hand.

Continental Knit: The yarn is held in the left hand.

Purlwise

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to the insertion of a needle into the stitch as if you were going to purl it.

Quenelle

Category: Culinary
Subcategory: General Term

Is a lightly poached dumpling made from forcemeat which is bound by eggs and are formed, with the help of two spoons, into a three-sided oval or a tiny tiny football shape.

Quilt

Category: Arts & Crafts
Subcategory: Sewing

To stitch, sew or cover a padded or lined fabric, with lines, patterns or layers of cloth. Also refers to the finished product.

Quilting

Category: Arts & Crafts
Subcategory: Sewing

Refers to material that is quilted or used for making quilts.

Ramekin

Category: Culinary
Subcategory: General Term

Is a small ceramic ovenproof dish used as a vehicle for making soufflé, crème brûlée, among other items. It may also be used as a bowl for ingredients while prepping.

Raw Milk

Category: Culinary
Subcategory: Cheese Making

Milk that is taken directly from the animal and has not been pasteurized.

Re-dressing

Category: Culinary
Subcategory: Cheese Making

To change the cheesecloth on a cheese that is being drained, in order to reduce the chance of the cheesecloth adhering to the cheese.

Reculturable Starter

Category: Culinary
Subcategory: Cheese Making

A culture that can made into a mother culture and reproduced for many generations of bacteria.

Red Bacteria

Category: Culinary
Subcategory: Cheese Making

See Brevibacterium linens.

Reduce

Category: Culinary
Subcategory: General Term

Means that you must decrease the volume of the liquid by means of simmering or boiling. Simmering and/or boiling causes an evaporation of liquid; which, in turn, will provide you with a thicker consistency and more concentrated flavor.

Reduction

Category: Culinary
Subcategory: General Term

Signifies the method in which a sauce was created, through the act of reducing. It is the end product!

Refresh The Starter

Category: Culinary
Subcategory: Bread Baking

To add flour and water to a sourdough starter.

Render

Category: Culinary
Subcategory: General Term

Is the process of melting fat to a liquid state, and clarifying its dripping by removing the impurities for use in pan-frying or sautéing.

Rennet

Category: Culinary
Subcategory: Cheese Making

A milk coagulating enzyme (Animal, Vegetable or Chymostar Classic) used in the cheese making process.

Renneting

Category: Culinary
Subcategory: Cheese Making

To add rennet to milk to facilitate coagulation of the curds.

Rep Dec

Category: Arts & Crafts
Subcategory: Crochet / Knit

Means to repeat the decrease previously described.

Rep From * Around

Category: Arts & Crafts
Subcategory: Crochet / Knit

Means to repeat the instructions that begin at the asterisk, ending at the joining.

Rep From * End

Category: Arts & Crafts
Subcategory: Crochet / Knit

Means to repeat the instructions that begin at the asterisk as many times as you can work full repeats of the pattern, then end the row as directed.

Rep From * To End

Category: Arts & Crafts
Subcategory: Crochet / Knit

Means to repeat the instructions that begin at the asterisk ending the row with a full repeat of the pattern.

Rep From...row

Category: Arts & Crafts
Subcategory: Crochet / Knit

Means to repeat the pattern rows previously worked, beginning with the row specified.

Rep Inc

Category: Arts & Crafts
Subcategory: Crochet / Knit

Means to repeat the increase previously described.

Rep...times More

Category: Arts & Crafts
Subcategory: Crochet / Knit

Means to repeat a direction a designated number of times.

Rest

Category: Culinary
Subcategory: General Term

Means to allow food to sit for a while (undisturbed) after roasting and before carving, in order for the juices to seep back into the meat.

Retard Dough

Category: Culinary
Subcategory: Bread Baking

To chill dough in order to slow down the dough's fermentation process and allow the development of complex flavors.

Reverse Pat Placement

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to garments where the right and left fronts have symmetrical patterns. Usually, only the instructions for the first piece are given; therefore, you must work patterns for the second piece in the opposite order.

Reverse Shaping

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to garments where the shaping for right and left fronts are identical but reversed. Usually, only the instructions for the first piece are given; therefore, you must work the shaping for the second piece in the opposite order.

Reverse Stockinette Stitch

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to any number of stitches, with alternating rows of knits and purls, starting at the right side with a purl stitch for row 1.

Rhizome

Category: Garden
Subcategory: General Term

A somewhat horizontal subterranean plant stem or runner that produces shoots above and roots below.

Rich Dough

Category: Culinary
Subcategory: Bread Baking

Refers to dough that contains 20 percent or more fat.

Rick-rack Stretch Stitch

Category: Arts & Crafts
Subcategory: Sewing

Is a type of sewing stitch used on stretch fabrics where you might use a zigzag stitch to finish raw edges or provide a decorative topstitch.

Right Side

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to the surface of work that will be faced outward when the garment is worn.

Rind

Category: Culinary
Subcategory: General Term

Is the tough, hard outer layer of fruits or cheeses.

Ripen Dough

Category: Culinary
Subcategory: Bread Baking

To chill the dough and allow it to rest.

Ripening

Category: Culinary
Subcategory: Cheese Making

Is the process when milk undergoes an increase in acidity as a result of the cheese starter culture bacteria.

Risotto

Category: Culinary
Subcategory: General Term

Is rice that is sautéed in butter (and other items) then combined with stock, adding a little at a time while constantly stirring. This method produces a creamy texture. This dish is generally made with Arborio rice.

Roast

Category: Culinary
Subcategory: General Term

To cook by dry heat in an oven, usually at a medium temperature of approximately 350°F. The name of the recipe usually tells you the method in which it is cooked (i.e., Roast Chicken, Roast Beef, Roast Turkey, Roasted Vegetables).

Roll Cut

Category: Culinary
Subcategory: General Term

See oblique.

Rondelle

Category: Culinary
Subcategory: General Term

Is a knife cut of cylinder-like vegetables crosswise that produces round or oval flat pieces.

Rose Water

Category: Culinary
Subcategory: General Term

Is the diluted extract of edible rose petals. It can be used to flavor foods, such as marzipan.

Rotary Tiller

Category: Garden
Subcategory: General Term

Is a motorized machine or cultivator that works the soil with rotating blades. It is used to break up and aerate the soil in preparation for planting.

Rotisserie

Category: Culinary
Subcategory: General Term

Is a cooking style of using a large rotating rod to hold food while it is being roasted in the oven or over an open fire. It may either be done vertically or horizontally.

Rototill

Category: Garden
Subcategory: General Term

Means to cultivate or rotate dirt, either by hand or by machine. This method helps to control weeds along garden rows and walkways. It Should be done 2 -3 weeks before planting.

Rototiller

Category: Garden
Subcategory: General Term

See rotary tiller.

Rough Cut

Category: Culinary
Subcategory: General Term

See chop.

Round Or Rounding The Dough

Category: Culinary
Subcategory: Bread Baking

Refers to the action of tucking the dough edges under, in order to give it a smooth outer surface.

Roundnose Pliers

Category: Arts & Crafts
Subcategory: Jewelry Making

A tool that has smooth, tapered, conical jaws and is used to form loops in wire.

Roux

Category: Culinary
Subcategory: General Term

Is a combination of equal parts flour and butter (fat), cooked then used to thicken liquids.

Row

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to a horizontal line of stitches formed by either a hook or needles and yarn.

Rub

Category: Culinary
Subcategory: General Term

Is a combination of spices applied to meats in order to marinate and provide a flavorful crust.

Running Amock

Category: Betty's Lingo
Subcategory: Idiom

The process of swerving off the correct or intended course which, in turn, produces a "betty not" or "mockwurst" outcome.

Sabayon

Category: Culinary
Subcategory: General Term

A wine custard that is made with Marsala wine and flavored, sweetened egg yolks and beaten in a double boiler until frothy.

Sachet D'epices

Category: Culinary
Subcategory: General Term

Is a French term literally translated to "bag of spices." It is usually a combination of parsley, peppercorns, dried thyme and bay leaf enclosed in a cheesecloth bag and is used to flavor stocks and other liquids.

Salamander

Category: Culinary
Subcategory: General Term

Unlike the scale-less lizard looking amphibian, this is a broiler-like stove that cooks with heat from above and has an adjustable shelf below.

Salting

Category: Culinary
Subcategory: Cheese Making

To add cheese salt to the curds before molding or to the surface of a finished cheese.

Same Length As

Category: Arts & Crafts
Subcategory: Crochet / Knit

A term that refers to when two or more pieces of a garment are equal in length and the measurement of one has already been given.

Santoku Knife

Category: Culinary
Subcategory: General Term

Is the Asian version of the chef's knife.

 

Attributes: Straighter edge, blunted tip blade and thinner spine than and American chef's knife

Size: 5" - 7"

Sashimi

Category: Culinary
Subcategory: General Term

Is sliced raw fish, usually served with pickled ginger, wasabi and soy sauce.

Satin Stitch

Category: Arts & Crafts
Subcategory: Sewing

Is a type of sewing stitch that is used to decorate and to overcast the raw edge of blankets, linens, tablecloths, or napkins and is also attractive when using an applique.

Saturated Brine Solution

Category: Culinary
Subcategory: Cheese Making

A solution of water and salt, in which cheese is soaked.

Sauce

Category: Culinary
Subcategory: General Term

Is a flavored liquid served as an accompaniment to food.

Sausage

Category: Culinary
Subcategory: General Term

Is a highly spiced forcemeat mixture enclosed in a casing or pressed into patties.

Sauté / Saute

Category: Culinary
Subcategory: General Term

To cook on the stove, over a high heat in a small amount of fat (Oil or Butter), turning frequently. This is similar to pan-fry, but with less fat.

Savory

Category: Culinary
Subcategory: General Term

Signifies a food that is not sweet.

Scald

Category: Culinary
Subcategory: General Term

Is a method of heating milk or cream (or other liquids) just below boiling point. A thin skin forms over milk and bubbles around the perimeter of the pot indicating sufficient heating.

Scale

Category: Culinary
Subcategory: General Term

A device that measures the weight of foods or other ingredients.

Scaler

Category: Culinary
Subcategory: General Term

Is a tool used to remove fish scales from fish and is used by scraping against the scales direction.

Schematic

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to a scale drawing showing specific measurements of all the pieces of a garment before they are sewn together and finished.

Score

Category: Culinary
Subcategory: General Term

To cut the surface of an item to allow even cooking.

Scoring

Category: Culinary
Subcategory: Bread Baking

See slashing.

Scoville Heat Scale

Category: Culinary
Subcategory: General Term

Is a standard measurement of the amount of heat or pungency a chili pepper emits based on its capsaicin content. Invented by chemist Wilbur Scoville, the number of Scoville heat units (SHU) indicate the amount of capsaicin present within the chili.

Sear

Category: Culinary
Subcategory: General Term

Is the method of browning the surface of a food over high heat in fat before finishing by another method.

Season Extender

Category: Garden
Subcategory: General Term

Refers to techniques and products that extend the growing season of your plants and vegetables, such as green houses, cold frames, hot caps, cloches, garden teepees, etc.

Seasoning

Category: Culinary
Subcategory: General Term

Is the method of adding ingredients, such as spices, to food in order to give it a particular flavor.

Seed Culture

Category: Culinary
Subcategory: Bread Baking

Created from wild yeast, this dough starter is not yet fully mature and active.

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: Purl one, knit one, purl one, knit one...until the end.
  • Repeat rows 1 and 2.

Self Pollination

Category: Garden
Subcategory: General Term

Is a type of pollination that can occur when a flower has both a stamen and a carpel which makes it self fertile. An example of a plant that can self pollinate would be the Arachis Hypogaea otherwise known as the peanut, which is a species of legume.

Selvage St

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to an extra stitch (or stitches) at the edge of a piece used either to make seaming easier or as a decorative finish.

Serging Stitch

Category: Arts & Crafts
Subcategory: Sewing

Is a type of sewing stitch that is ideal for 1/4" seams on knits or on medium to heavy weight woven fabrics where you want a narrow seam. It is also great for sewing spandex swim wear.

Serrated Knife

Category: Culinary
Subcategory: General Term

Is a knife used for slicing cake, bread, tomatoes and delicate items such as paté.

 

Attributes: Long, moderately rigid blade with blunt tip and scalloped teeth

Available Sizes: 6" - 10"

Set In Sleaves

Category: Arts & Crafts
Subcategory: Crochet / Knit

Means to sew the sleeves into the armholes.

Shallow Poach

Category: Culinary
Subcategory: General Term

To gently cook food in simmering water or liquid. The liquid is often reduced and used as a basis for sauce.

Sheet Pan

Category: Culinary
Subcategory: General Term

Is a flat pan with an edged lip and is used to cook foods in an oven.

Shell Or Fan Stitch

Category: Arts & Crafts
Subcategory: Crochet / Knit

Is a crochet stitch often used as a border around other patterns and takes the shape of an arc or semicircle.

Sherbet

Category: Culinary
Subcategory: General Term

See sorbet.

Shirred Egg

Category: Culinary
Subcategory: General Term

Is an egg baked in a ramekin with butter and cream.

Shock

Category: Culinary
Subcategory: General Term

To place an item into an ice bath immediately after blanching, in order for it to stop cooking.

Short Row

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to a shaping technique that adds rows in one segment of a piece without decreasing the number of stitches on the needle.

Shrimp Paste

Category: Culinary
Subcategory: General Term

Is made from fermented ground shrimp, which is pounded, with the help of a salt, into a paste, then dried. It has an unappetizing smell but is used in most Southeast Asian and Southern Chinese cuisine. It can be found at specialty stores that sell Imported Asian items.

Side By Side

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to when a piece is worked horizontally from side seam to side seam instead of vertically from the lower edge.

Sieve

Category: Culinary
Subcategory: General Term

Is a wire mesh container used to drain, rice or purée foods.

Silk Thread

Category: Arts & Crafts
Subcategory: Jewelry Making

This thread is more fragile then nylon and is used to string pearls.

Silverskin

Category: Culinary
Subcategory: General Term

Is the annoying tough connective tissue that surrounds certain muscles in meat.

Simmer

Category: Culinary
Subcategory: General Term

To cook liquid at just below the boiling point, approximately 180°F. In other words, when you see tiny child-like bubbles, it is simmering.

Simple Syrup

Category: Culinary
Subcategory: General Term

Is a mixture of sugar and water, that is heated until the sugar dissolves. Other ingredients can be added for flavoring.

Single Left - Slanting Decrease (SKP)

Category: Arts & Crafts
Subcategory: Crochet / Knit

To slant stitches to the left on the knit side of the work, slip one stitch, knit one stitch, and pass the slip stitch over the knit stitch.

Single Left - Slanting Decrease (SSK)

Category: Arts & Crafts
Subcategory: Crochet / Knit

To slant stitches to the left on the knit side of the work, slip one stitch, slip one stitch and knit two together.

Single Right - Slanting Decrease

Category: Arts & Crafts
Subcategory: Crochet / Knit

To slant stitches to the right on the knit side of the work, knit one stitch, slip one stitch, and pass the slip stitch over the knit stitch.

Single Right - Slanting Decrease (alternate)

Category: Arts & Crafts
Subcategory: Crochet / Knit

To slant stitches to the right on the knit side of the work, you should work on the purl side. Slip one stitch, purl one stitch, pass the slipped stitch over the purl stitch.

Skein

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to yarn that is sold in an oblong shape and can be pulled from either the inside or the outside.

Skim

Category: Culinary
Subcategory: General Term

Is the method of removing impurities from the surface of a liquid while cooking.

Skim Milk

Category: Culinary
Subcategory: Cheese Making

See non-fat milk.

Slashing

Category: Culinary
Subcategory: Bread Baking

Refers to the action of cutting or slicing the dough in order to release steam during baking.

Sleeve Width At Upper Arms

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to the measurement of the finished sleeve at its widest point, which when seamed, fits around the widest part of the arm.

Sliding Buttonhole Foot

Category: Arts & Crafts
Subcategory: Sewing

Is a type of foot on a sewing machine used for manual buttonhole making. It is usually marked to help you measure a buttonhole accurately.

Slip Marker

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to keeping the stitch marker in the same position from one row to the next, transferring it from one needle to the other as you work each row.

Slip Marker At Beg Of Every Rnd

Category: Arts & Crafts
Subcategory: Crochet / Knit

Used in circular knitting, this refers to slipping the marker from one needle to the other every time you begin a new round.

Slip Sts To A Holder

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to transferring the stitches from the needle to a stitch holder.

Slitting

Category: Culinary
Subcategory: Bread Baking

See slashing.

Slurry

Category: Culinary
Subcategory: General Term

Is the combination of thickening starch (cornstarch, arrowroot, etc.) and cold liquid, whisked until smooth then added to hot liquid as a thickener.

Smocking Stitch

Category: Arts & Crafts
Subcategory: Sewing

Is a delicate decorative treatment or technique in the sewing of children's clothes and women's blouses in which fabric is gathered so that it can stretch.

Smoke Roast

Category: Culinary
Subcategory: General Term

The method of roasting foods that are placed over a pan containing smoke chips.

Smoking Point

Category: Culinary
Subcategory: General Term

Refers to the temperature at which a cooking fat or oil begins to break down (or smoke), which can mark the decline of its flavor, quality and frying function. The higher the smoking point, the better when sautéing, deep frying, pan-frying, etc.

Smother

Category: Culinary
Subcategory: General Term

The method of cooking foods over low heat, in a covered pan with little liquid.

Soft Cheese

Category: Culinary
Subcategory: Cheese Making

A cheese that is not pressed, not aged or aged for a short time, and has a high moisture content.

Soil Amendment

Category: Garden
Subcategory: General Term

Refers to materials, such as clay, diatomaceous earth, worms, bark, etc., that can help correct nutrient deficiency in soil, improve water retention and the overall growth and health of the plants.

Soil Conditioner

Category: Garden
Subcategory: General Term

See soil amendment.

Soil Test

Category: Garden
Subcategory: General Term

Refers to testing the nutrient and pH levels of the soil. Nutrient levels include N-P-K.

Soil Tester

Category: Garden
Subcategory: General Term

Is a tool that tests the soil's pH, moisture, and fertility. This is a gardener's MUST HAVE!

Solanaceae Family

Category: Garden
Subcategory: General Term

A plant family that consists of eggplant, pepper, potato, tomato, etc.

Sorbet

Category: Culinary
Subcategory: General Term

Is a fruit flavored ice typically served between courses as a palate refresher. It is also referred to as sherbet.

Soufflé

Category: Culinary
Subcategory: General Term

Is a puffed food (when baked) that contains sauce, egg whites and flavorings.

Sourdough Bread

Category: Culinary
Subcategory: Bread Baking

Made with wild yeast, sourdough bread is a naturally leavened bread.

Sourdough Culture Or Starter

Category: Culinary
Subcategory: Bread Baking

Made from wild yeast, this fully mature dough starter can have a batter-like or stiff consistency.

Spit

Category: Culinary
Subcategory: General Term

Is a rotating cooking device used to hold large meats while roasting over an open fire.

Spit-roast

Category: Culinary
Subcategory: General Term

Is the method of roasting an item on a large skewer (or spit) over an open flame.

Split Ring

Category: Arts & Crafts
Subcategory: Jewelry Making

Resembles a tiny key ring and is more secure than a jump ring.

Sponge

Category: Culinary
Subcategory: Bread Baking

Is a thick yeast batter that is combined with other ingredients to form a yeast dough. The batter ferments and develops a light, spongy consistency.

Spool Pin

Category: Arts & Crafts
Subcategory: Sewing

Is used on a sewing machine for holding the spools of thread, when feeding thread to the machine.

Spring Form Pan

Category: Culinary
Subcategory: General Term

Is a round pan with high sides and an external side clamp that makes the removable base or bottom easy to unclasp and detach.

Spritz Or Spritzing

Category: Culinary
Subcategory: Bread Baking

See mist or misting.

Stamen

Category: Garden
Subcategory: General Term

Refers to the organ of the flower that produces the male gamete.

Starter Culture

Category: Culinary
Subcategory: Cheese Making

See direct-set starter culture.

Steam

Category: Culinary
Subcategory: General Term

To cook foods in a covered pot out of contact from boiling liquids. The foods that you want to steam should never actually touch the liquid, which is why steaming pots were invented.

Steamer

Category: Culinary
Subcategory: General Term

Is a type of kitchenware that has two individual pieces; one smaller pot with a perforated bottom that sits within a larger pot but over the boiling or simmering water.

Steep

Category: Culinary
Subcategory: General Term

The method of placing an ingredient in warm or hot liquid, in order to soften the item or extract it's flavor, such as tea or coffee.

Stew

Category: Culinary
Subcategory: General Term

To brown smaller pieces of meat at a high temperature in oil and then cover it with liquid and the pot's lid. Similar to braising but with a shorter cooking time. It also refers to the finished product cooked by this method.

Stiff Starter

Category: Culinary
Subcategory: Bread Baking

A dough starter with a stiff consistency.

Stock

Category: Culinary
Subcategory: General Term

Is a liquid that has been simmered with meat, poultry or fish bones, vegetables and herbs for an appropriate amount of time.

Stockinette Stitch

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to any number of stitches, with alternating rows of knits and purls, starting at the right side with a knit stitch for row 1.

Stockpot

Category: Culinary
Subcategory: General Term

Is a large round pot that is taller than it is wide. It can be used for making stocks, soups, large sauce quantities, etc. It sometimes has a spigot at the bottom which allows the stock to be removed from the bottom without having to skim impurities from the top.

Straight (flat) Stitch

Category: Arts & Crafts
Subcategory: Sewing

Is a strong and durable sewing stitch which is recommended where both elasticity and strength are necessary to ensure comfort and durability. The individual stitches are made without crossing or looping the thread and are used to form broken or unbroken lines.

Straight Dough Method

Category: Culinary
Subcategory: Bread Baking

See direct dough method.

Strain

Category: Culinary
Subcategory: General Term

Is the method of passing liquid through a colander or sieve in order to separate the solids from the liquid.

Strong Flour

Category: Culinary
Subcategory: Bread Baking

Refers to flour that has a high content of gluten forming proteins.

Sulfur

Category: Garden
Subcategory: General Term

Is a non-metallic element that increases acidity and lowers pH.

Sunflower Family

Category: Garden
Subcategory: General Term

See Asteraceae family.

Swatch

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to a knitting sample used to check the gauge or to try out a stitch or color-work pattern before knitting the garment.

Sweat

Category: Culinary
Subcategory: General Term

To sauté over low heat to remove moisture and to soften. Usually refers to vegetables. This method is specifically used to teach us Misfit cooks patience. If it had a motto, it would be “Slow and Steady.”

Tacky

Category: Culinary
Subcategory: Bread Baking

Not just a term used to describe hideous clothes, it also refers to dough that is slightly sticky, but not enough so, that it adheres to your fingers.

Tart

Category: Culinary
Subcategory: General Term

It is a pie without a top crust and can be either sweet or savory.

Tartlet

Category: Culinary
Subcategory: General Term

It is a smaller individually sized version of a tart, and can be either sweet or savory.

Temper

Category: Culinary
Subcategory: General Term

Is the method of gently and gradually heating. This method is to incorporate a hot liquid into a cold liquid slowly in order to raise the temperature of the cold liquid in increments. May also refer to the melting of chocolate.

Tension

Category: Arts & Crafts
Subcategory: Crochet / Knit

See gauge.

Terrine

Category: Culinary
Subcategory: General Term

Is a forcemeat loaf (similar to paté) but cooked in a mold set within a bain-marie.

Thermophilic Cheese Starter Culture

Category: Culinary
Subcategory: Cheese Making

Is a bacteria starter used for cheeses that must cooking at high temperatures. Most Italian and Swiss cheeses call for Thermophilic Starter.

Thickener

Category: Culinary
Subcategory: General Term

Is an ingredient used to give body and texture to liquids.

Thread Snips

Category: Arts & Crafts
Subcategory: Jewelry Making

A tool used for cutting bead stringing cord.

Through Both Thicknesses

Category: Arts & Crafts
Subcategory: Crochet / Knit

Used in seaming, it refers to working through two pieces of fabric at one time.

Till

Category: Garden
Subcategory: General Term

See rototill.

Tiller

Category: Garden
Subcategory: General Term

See rotary tiller.

Tilth

Category: Garden
Subcategory: General Term

Refers to the state of soil in relation to it's suitability for crop growth. If a soil has good tilth, it generally means that it has a good balance of nutrients, water, air, etc. and therefore is excellent for planting.

Timbale

Category: Culinary
Subcategory: General Term

Is a mold used to shape custards, rice, etc. It is also the end result of ingredients made in the mold.

Top-dressing

Category: Garden
Subcategory: General Term

The term can be used in relation to both your lawn and garden.

Top dressing your lawn is the process of adding a thin layer of soil or organic material over your lawn to improve the soil without killing the existing turf.

Top dressing your garden refers to the surface application of fertilizer to your already growing crop of fruits or vegetables.

Top-stirring

Category: Culinary
Subcategory: Cheese Making

Stirring the top of non-homogenized milk in order to keep the cream from rising immediately after the addition of rennet.

Topstitching

Category: Arts & Crafts
Subcategory: Sewing

Is a sewing technique that is used on garment edges such as necklines and hems and is used to keep seams and edges flat and crisp. It is usually done using a straight stitch with a thread that matches the fabric.

Total Length

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to the length of a garment after finishing, including ribbing or edging and any shoulder shaping.

Tourné

Category: Culinary
Subcategory: General Term

Is a knife cut of ingredients into a small seven-sided barrel or football shape, that is no longer then 2" in length.

Transplanting

Category: Garden
Subcategory: General Term

Refers to the action of moving or shifting a plant from one soil to another.

Tricot Fabric

Category: Arts & Crafts
Subcategory: Sewing

Is a lining material that is smooth on one side and textured on the other. It is usually made from natural or synthetic fibers.

Truss

Category: Culinary
Subcategory: General Term

Is the method of tying up meat or poultry with string to make it compact for the purpose of even cooking and giving it a better appearance.

Tuber

Category: Garden
Subcategory: General Term

Is the fleshy root, stem or rhizome of the plant that can be grown into a new plant. Examples of tubers are potatoes, yams, horseradish, etc.

Turning

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to the process of switching your knitted piece from right side to wrong side or vice versa to work a new or partial row.

Turning Ridge

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to a row of raised stitches that indicates where the piece will fold in or out, as in a hem.

Turning The Dough

Category: Culinary
Subcategory: Bread Baking

To pull, stretch or roll dough, and finish by folding it into a tight package for the purpose of gently stretching and developing it's gluten.

Twisted Knit One, Purl One Ribbing (full Twist)

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to an odd number of stitches.

  • Row 1 (right side): Knit one through the back loop, purl one, knit one through the back loop, purl on...continue to the end.
  • Row 2: Purl one through the back loop, knit one, purl one through the back loop, knit one...continue to the end.
  • Repeat rows 1 and 2.

Twisted Knit One, Purl One Ribbing (half Twist)

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to an odd number of stitches.

  • Row 1 (right side): Knit one through the back loop, purl one, knit one through the back loop, purl on...continue to the end.
  • Row 2: Purl one, knit one, purl one, knit one...continue to the end.
  • Repeat rows 1 and 2.

Twisted Wire Needle

Category: Arts & Crafts
Subcategory: Jewelry Making

Is a length of fine wire folded in half and twisted together. It has a large, open eye at the fold (easy to thread) and accommodates thicker cords than conventional beading needles.

Ultra-Heat-Treated (UHT)

Category: Culinary
Subcategory: Cheese Making

Milk that has been flash heated for a few seconds between 275˚F and 300˚F to provide a longer shelf life.

Ultrapasteurization

Category: Culinary
Subcategory: Cheese Making

A high heat treatment for milk to provide a longer shelf life.

Utility Knife

Category: Culinary
Subcategory: General Term

It is a smaller narrow bladed version of the chef's knife. Used for slicing small fruits, vegetables and cheese, as well as boning meats and poultry.

 

Attributes: Narrow bladed version of the chef's knife

Available Sizes: 4" - 7"

Vermicast

Category: Garden
Subcategory: General Term

Refers to the end-product of the breakdown of organic matter by a species of earth worms. Basically, it is the rich organic waste that worms leave behind after eating your compost garbage and it makes for the most nutrient rich compost available.

Vermicompost

Category: Garden
Subcategory: General Term

Refers to the end product of the vermicomposting process, and contains nutrient-rich organic fertilizer and soil conditioner.

Vermicomposting

Category: Garden
Subcategory: General Term

Vermi means worm.

Refers to the process of composting with various species of worms, including red wigglers and red earthworms.

Vinaigrette

Category: Culinary
Subcategory: General Term

Is made with three parts oil to one part vinegar and a variety of seasonings. It is usually served cold.

Wasabi

Category: Culinary
Subcategory: General Term

Is known as Japanese Horseradish and is a member of the Brassicaceae family.

Waxing

Category: Culinary
Subcategory: Cheese Making

To apply cheese wax to cheese to prevent drying and inhibit mold growth.

Weave In Ends

Category: Arts & Crafts
Subcategory: Crochet / Knit

Means to work in loose ends to keep from unraveling.

Whey

Category: Culinary
Subcategory: Cheese Making

Is the liquid left over after the formation of milk curds. It contains water, milk sugar, albuminous protein and minerals.

Whip

Category: Culinary
Subcategory: General Term

To beat an item (cream, egg whites, etc.) to incorporate air.

Whipstitch

Category: Arts & Crafts
Subcategory: Sewing

Is an overcast stitch often used to finish the edges of fabric and is done by hand.

White Mold

Category: Culinary
Subcategory: Cheese Making

See penicillium camemberti or penicillium candidum.

Whole Grain

Category: Culinary
Subcategory: General Term

Is an unprocessed or unmilled grain.

Whole Wheat Flour

Category: Culinary
Subcategory: General Term

Is a flour milled from the whole grain.

Wild Yeast

Category: Culinary
Subcategory: Bread Baking

Are microorganisms that reside both in the air and on the particles of flour. It can be made at home with certain types of flour, water and patience.

Window Pane Test

Category: Culinary
Subcategory: Bread Baking

See membrane test.

Wire

Category: Arts & Crafts
Subcategory: Jewelry Making

Multi-gauge wire is used to make clasps, dangles and other decorative elements. Common sizes for jewelry making are between 16 to 28 gauge.

With RS Facing

Category: Arts & Crafts
Subcategory: Crochet / Knit

Means that the right side of the work must face you while the wrong side faces away from you. Usually used when picking up stitches.

With WS Facing

Category: Arts & Crafts
Subcategory: Crochet / Knit

Means that the wrong side of the work must face you while the right side faces away from you. Usually used when picking up stitches.

Work Across Sts On Holder

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to working the stitches directly from the stitch holder, or transferring the stitches from the holder to a knitting needle, then working them.

Work Back And Forth As With Straight Needles

Category: Arts & Crafts
Subcategory: Crochet / Knit

When knitting on a circular needle, this refers to turning the work at the end of every row instead of joining it and working in rounds.

Work Even

Category: Arts & Crafts
Subcategory: Crochet / Knit

Means to continue working in pattern, without increases or decrease.

Work Even In Pattern

Category: Arts & Crafts
Subcategory: Crochet / Knit

Means to continue working in the pattern stitch, keeping continuity of design.

Work Even Or Work Straight

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to continuing in the established pattern without working any shaping.

Work In One Piece

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to working all parts of the project (front, back and sleeves) as one piece.

Work To End

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to the process of working the established pattern to the end of the row.

Working In Pat

Category: Arts & Crafts
Subcategory: Crochet / Knit

Means that you should follow the pattern instruction, whether graphed or written.

Working In Rounds

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to the process of working a piece in which the ends have been joined and there are no seams. Usually used in circular knitting.

Working Needle

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to a needle being used to make new stitches.

Working Yarn

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to a yarn being used to make new stitches.

Worm Castings

Category: Garden
Subcategory: General Term

See vermicast.

Wrong Side

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to the surface of the work that will face inside when the garment is worn.

Xeriscaping

Category: Garden
Subcategory: General Term

Refers to landscaping in a way that reduces or eliminates the need for supplemental water from irrigation. The idea is to use plants whose natural requirements are native and appropriate to the climate so water consumption can be reduced.

Xerogardening

Category: Garden
Subcategory: General Term

Refers to gardening in a way that reduces or eliminates the need for supplemental water from irrigation. The idea is to use plants whose natural requirements are native and appropriate to the climate so water consumption can be reduced.

Yam

Category: Culinary
Subcategory: General Term

Is a large tuber that is also referred to as a Sweet Potato.

Yarn

Category: Arts & Crafts
Subcategory: Crochet / Knit

Is a long length of interlocked fibers, used in the production of textiles, sewing, crocheting, knitting, weaving, embroidery and rope-making. Cotton, wool and synthetic blends are the most popular, followed by novelty yarns made from chenille, velour, etc.

Yarn Ply

Category: Arts & Crafts
Subcategory: Crochet / Knit

Indicates the number of strands that have been twisted together.

  • Single Ply - Indicates one strand of spun yarn.
  • Two Ply - Indicates two strands of spun yarn.
  • Three Ply - Indicates three strands of spun yarn.
  • Four Ply - Indicates four strands of spun yarn.

Yarn Weight

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to the yarn's thickness and is categorized for knitters and crocheters. See Yarn Weight Cheat Sheet for more information.

Yeast

Category: Culinary
Subcategory: General Term

Is microscopic fungus which is responsible for fermentation, through it's metabolic processes. It is used for various items such as wine, beer, cheese making and leavening bread. It can be purchased dry or fresh or even grown in your own home.

Zabaglione

Category: Culinary
Subcategory: General Term

See sabayon.

Zest

Category: Culinary
Subcategory: General Term

Is the thin, colored, outer layer of a citrus rind and contains important oils used for flavoring.

Zigzag Foot

Category: Arts & Crafts
Subcategory: Sewing

Is a type of foot on a sewing machine used for both straight and zigzag stitching.

Zigzag Pattern

Category: Arts & Crafts
Subcategory: Sewing

Is a series of lines at variable angles. Traditionally a "zig" points left (/) and a "zag" points right (\), which would look like the following: /\/\/\/\/\/\/\/\/.

Zipper Foot

Category: Arts & Crafts
Subcategory: Sewing

Is a type of foot on a sewing machine used to sew on each side of a zipper. The edges of the foot guide the zipper and keep the seam straight.



Back to Misfictionary