[PW] confusing food terminology

[Jim Longo]

Do a google search for cooking terminology, and you'll find this at the top of the list.
 
http://www.epicurious.com/tools/fooddictionary/entry?id=3068
I took a look at a couple of others; they're all about the same level of competence.
 
On another note, in Ruth Reichl's memoir "Garlic and Sapphires", she tells the story of a friend of hers giving a cooking class for people who had never cooked before.  The hapless teacher tells one of her students to "toss the salad"; the student stares at her momentarily, then puts a bowl on the counter, takes a few steps back with lettuce in hand, and begins to fling lettuce across the room at the bowl.
> Date: Fri, 18 Apr 2008 05:55:46 -0700> From: fof268 at yahoo.com> To: list at project-wombat.org> Subject: [PW] confusing food terminology> > Project Wombat:> > Can you assist in helping to decipher some confusing (to me, at least) food terminology, to wit, the meanings of the terms: jelly, jam, preserves, conserve, compote. Many Internet sites I've queried all say these involve fruit cooked in sugar [or some variant thereof]. Cookbooks are also somewhat vague in distinguishing whether there are any differences among the terms. I'd be very grateful if you could help in clarifying these terms.> > Vance Howard> > > ____________________________________________________________________________________> Be a better friend, newshound, and > know-it-all with Yahoo! Mobile. Try it now. http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ> _______________________________________________> Project Wombat> list at project-wombat.org> http://www.project-wombat.org/
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