CULINARY GLOSSARY

The AeroPress is a compact manual device for brewing coffee by pressure and immersion; it gives a clean, rich cup.

The baguette is a long thin French bread with a crisp crust and a light, airy crumb; a symbol of France.

Cabernet Sauvignon is a noble red grape variety yielding full-bodied, tannic wines of long ageing.

Deboning is the careful separation of bones from meat, poultry, or fish while keeping the flesh intact.

Éclair is a French elongated pastry of choux dough, filled with cream and topped with glaze.

Fermentation is the technique of transforming foods with beneficial microorganisms, changing their flavour, texture, and benefit.

Ganache is a smooth cream of chocolate and hot cream; a filling, glaze, and base for truffles.

Halloumi is a Cypriot semi-hard brined cheese with a high melting point that is fried and grilled.

Icing is a sugar glaze for decorating and painting cookies and cakes, which sets into a hard smooth layer.

Julienne is cutting vegetables into thin even matchsticks about 2–3 mm thick.

Kalach is a ritual braided ring-shaped bread, a symbol of abundance, eternity, and family unity.

Lacto-fermentation is preserving foods with lactic-acid bacteria that convert sugars into lactic acid.

Maasdam is a Dutch semi-hard cheese with large holes and a mild sweet-nutty flavour.

Nalysnyky are thin crepes filled with sweet curd or another filling, rolled or folded, and often baked or lightly fried again.

Ukraine's largest wine-growing region and a land of multi-ethnic cooking on the north-western Black Sea coast.

Palianytsia is a traditional Ukrainian wheat bread with a characteristic slashed “peak”; a word-symbol of Ukrainian identity.

Quinoa is the nutritious seed of a South American plant with complete protein; cooked like a grain.

Reduction is boiling down a liquid to evaporate water, concentrate flavour, and thicken a sauce.

Soaking ferment is a traditional Ukrainian way of preserving fruit and berries in a sweet-sour brine by light fermentation.

Tamping is the even compression of ground coffee in the portafilter before making espresso, for a uniform extraction.

The national cuisine of Ukrainians: the body of dishes, cooking methods and eating customs built on bread, grains, vegetables, dairy and me…

Vacuum sealing is packing a product in an airtight wrapping with the air removed, for storage or sous vide.

Wine aeration is the saturation of wine with oxygen before serving, opening its aroma and softening its flavour.

Yushka is a traditional Ukrainian liquid dish, a rich broth, in particular the classic fish yushka.

A culinary and winemaking region in the far south-west of Ukraine, beyond the Carpathians, bordering Slovakia, Hungary and Romania; its cui…