Strawberry Recipes and Ingredients Glossary

Strawberry Recipes and Ingredients Glossary

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

A

Alcohol
Refers to ethyl alcohol or ethanol, the type found in alcoholic beverages. It is also commonly used to refer to alcoholic beverages in general. The word alcohol is from the Arabic "al kohl," meaning the essence.

Annual Strawberry
A strawberry plant living and growing only one year.

Antioxidants
Protect your cells from an unstable form of oxygen called free radical. Common antioxidants are beta carotene, vitamin C and vitamin E.

Apricot
A yellow-orange fruit harvested from small trees. The fruit resembles a smaller version of a peach. It can be eaten whole with the pit removed, processed into juice or preserves. Apricots can be preserved through drying.(Definition by OurKitchen)

Apricot Brandy
Brandy with the color and taste of the stone fruit used to flavor it.

B

Baking powder
Commercial product used to leaven baked goods. It consists of three ingredients: baking soda, the source of the carbon dioxide gas that causes the dough or batter to rise; an acid, such as cream of tartar, calcium acid phosphate, or sodium aluminum sulphate, which, when the powder is combined with a liquid, causes the baking soda to release its gas; and a starch such as cornstarch (cornflour) or flour, to prevent the powder from absorbing moisture. (Definition by Cooking.com)

Baking soda
Also known as bicarbonate of soda or sodium bicarbonate, supplies the carbon dioxide gas that leavens batters and doughs. It is often used when acidic ingredients such as buttermilk, yogurt, or citrus juices are present. (Definition by Cooking.com)

Blender
An electric device used to liquefy food for soups, drinks, pur�es and sauces. Also known as a liquidiser.

Brandy
Dry-to-sweet spirit distilled from various fruits, specifically dry grape brandy, the finest of which is Cognac, from the French region of the same name.

Brown Sugar
Granulated sugar that is combined with molasses in varying quantities to yield golden, light, or dark brown sugar, with crystals varying from coarse to finely granulated. Store sugar indefinitely in an airtight container.

C

Cheesecake
Dessert made with a crust that is filled with a mixture of cream cheese, sugar, and other flavorings into a custard-like filling. It can be topped with a variety of ingredients such as fruit or chocolate.

Chocolate Chips
Small or miniature drops of chocolate. Several kinds are available-milk, white, semisweet, and bittersweet chocolate. Store chocolate well wrapped in a cool, dry place for up to 4 months. (Definition by Cooking.com)

Cocktail
Short mixed drink made of two or more ingredients.

Cocoa
Fine-textured chocolate powder that is available sweetened and unsweetened. Dutch-process cocoa, an unsweetened type, is specially treated to make a dark-colored, mellow-flavored product. (Definition by Cooking.com)

Cream Cheese
Cream cheese is a smooth, white, mild-tasting cheese made from cream and milk. Purchase in bulk at good-quality delicatessens for a cheese with a better taste and a creamier texture. Refrigerate and use within a week.

Currant

Small berry, much like a small grape, that is related to the green gooseberry. Currant berries grow in cool regions with enough rain,growing on vines as black, red, and white currant. The black currants are the most tart and very delicate. The red and white currant berries are most often used for desserts, summer salads and soups or eaten fresh.

D

Daiquiri
Cocktail made with rum and lime or lemon juice.

E

Everbearing Strawberry
A strawberry plant that bears fruit twice a season: first in spring and then again later in fall.

F

Farmers Cheese
Another name for cottage cheese, pot cheese or clabber cheese. These are soft cheeses made of pasteurized milk and kept at temperatures between 70 and 100 degrees until the milk is clabbered and separates into curds and whey.

Folate (Folic acid)
A water soluble B Vitamin. It plays an important role in DNA and RNA synthesis, production of red blood cells, wound healing, building muscles, maintenance of the nervous system and for every function that requires cell division.

G

H

I

J

Jam
Combination of fruit and sugar cooked until the mixture has an intense flavor and thick consistency. Used as a means of preservation of fruits.

Jelly
Combination of fruit juice and sugar that has been cooked, usually with pectin, to make a clear, thick preserve.

Junebearing Strawberry
A strawberry plant that bears fruit only once a year, usually in early summer time.

Juice
Only 100% juice or pure juice is directly squeezed from a fruit or vegetable. It can be made from juice concentrate reconstituted with water, and certain other ingredients (for example, vitamins) as prescribed by law.

K

L

Lime Juice
Squeezed from fresh limes. Lime juice is used for many cocktails to give them a refreshing taste. Although freshly squeezed limes yield the most flavorful juice, bottled juice may be substituted.

Liqueur
A usually sweetened alcoholic liquor flavored with fruit, spices, nuts, herbs, or seeds.

M

Margarita
Cocktail made of tequila and triple sec with lime and lemon juice.

Mousse
A chilled dessert made with whipped cream, gelatin, and eggs. It can be flavored. The most common know mousse is chocolate mousse.

N

O

P

Pectin
A natural gelling substance found in fruit and vegetables. Very important in the setting of jams and jellies. For low-pectin fruits like strawberries you can add lemon juice and/or fruit pectin to the jam to help the set.

Perennial Strawberry
A strawberry plant living and bearing fruit several years. Usually 3-4 years.

Powdered sugar
Also known as confectioners' or icing sugar, is a finely pulverized sugar that dissolves quickly and is often used to provide a thin, white decorative coating. To prevent it from absorbing moisture in the air and caking, manufacturers often add a little cornstarch. Store sugar indefinitely in an airtight container. (Definition by cooking.com) Potassium
A metallic element that is important in body functions such as regulation of blood pressure and of water content in cells, transmission of nerve impulses, digestion, muscle contraction, and heartbeat. (Definition from National Cancer Institute)

Protein
A molecule made up of amino acids that are needed for the body to function properly. Proteins are the basis of body structures such as skin and hair and of substances such as enzymes, cytokines, and antibodies. (Definition from National Library of Medicine)

Q

R

Rhubarb
Perennial plant with large, long stalks ranging in color from greenish pink to dark red. Although a vegetable, rhubarb is eaten as a fruit, cooked and sweetened with sugar. Discard the leaves and roots, which can be toxic. Also called pieplant.

Rum
Refers to a wide variety of spirits distilled from sugarcane or molasses. Light or white rums are clear and fairly flavorless. Dark or Demerara rums have some of the caramel color and distinctive flavor of their sources. (Definition by Cooking.com)

S

Shake
A cold, non-alcoholic drink made up of fresh fruit, fruit juice or fruit pulp, along with milk. In difference to the smoothie it doesn't contain ice cream.

Shortcake
A cake or biscuit that is served as a dessert food with or without savory fillings. Strawberry shortcake is one of the most common desserts using this type of biscuit that is cut in half and filled with whipped cream and strawberries. Shortcake can have a sweet or bland flavor, depending on the ingredients added to the dough. For the dessert cake, berries and pieces of fruit are often added between the two halves of the cake biscuit.

Smoothie
A cold, non-alcoholic drink made up of fresh fruit, fruit juice or fruit pulp, along with milk and ice cream. Springform Pan
A springform pan is round with high sides. The side rim expands when a clamp is opened, allowing it to separate from the base. This makes it easier to shape and then serve something like a cheesecake.

Strawberry
The juicy, usually red, fruit of certain plants in the rose family.

Strawberry Daiquiri
Daiquiri with crushed strawberries.

Syrup
Also called simple syrup or sugar syrup. A combination of sugar and water that is cooked over low heat until the sugar dissolves and then boiled for about 1 minute. The density can vary depending on the amount of water added. Syrups are used to soak cakes and pastries, to freeze fruit, to poach fruit, as a glaze, added to frostings and sorbets, etc.

T

Tequila
Mexican liquor distilled from the fermented juices obtained from the hearts of blue agave plants grown in the Tequila Region. The liquor gets its name from the town of Tequila located in the state of Jalisco where production started more than 200 years ago. (Definition by Itequila.org)

Triple Sec
A type of curacao liqueur

U

V

Vanilla
Also called Vanilla extract. Vanilla is derived from aromatic pods of a variety of orchid. The extract, or essence, is made by dissolving the essential oil of the vanilla bean in an alcohol base.

Vitamin C
A water soluble vitamin that performs a wide variety of functions in your body and is essential in human nutrition. The recommended daily allowance of vitamin C is 60mg, which is determined by the FDA.

Virgin Cocktail
The word "Virgin" in connection with any cocktail or drink means non-alcoholic. I.e. a Virgin Daiquiri is a Daiquiri cocktail without alcohol. Instead soda or other ingredients are used.

W

Whipping cream
Also known as heavy cream, has a milk fat content of between 36 to 40 percent. When whipped, it will double in volume.

X

Y

Yogurt
Milk fermented by bacterial cultures that impart a mildly acidic flavor and custardlike texture. So-called plain yogurt refers to the unflavored product. Plain and flavored yogurts are available made from whole, low-fat, or nonfat milk.

Yolk
Egg yolk is the inner portion of the egg and is a good source of protein, iron, vitamins A and D. Egg yolks are also high in cholesterol (about 213 milligrams per egg).(Definition by cooking.com)

Z

Zest
Also called peel. The coloured part on the skin of a citrus fruit. The zest contains highly-flavoured, aromatic oils which can be used to flavor almost any dish.