Glossary of Cookery Terms: T

Tabasco Sauce
A hot, spicy sauce made from vinegar and red chilli peppers.

Tagine
An earthenware dish with a conical shaped lid. Also known as a tajine.

Tamarillo
An oval, red, tropical fruit.

Tamarind
A spice made from the pressed pulp of tamarind pods.

Tangerine
A small orange citrus fruit. Mandarins and satsumas are varieties of tangerine.

Tarragon
A herb, often with an aniseed flavour, used as a flavouring.

Tartare
1. A sauce made from mayonnaise, capers and gherkins.
2. Steak tartare raw minced beef served with egg yolk.

Tarte Tatin
An apple tart that is cooked under a lid of pastry, served upside down .

Terrine
A meat pâté made in a deep dish with straight sides.

Thickening
A preparation of butter and flour, egg yolks or cream used to thicken and bind soups or sauces.

Thyme
A grey-green aromatic leaves and small purple flowers, used as a flavouring.

Timbale
A layered dish cooked in a mould (timbale) and turned out.

Tofu
An bland ingredient made from cooked soya beans.

Topside
Cut of beef from the rear of the animal.

Tournedos
A small round slice of the centre of a fillet of beef. Also known as filet mignon.

Treacle
A dark viscous sugar syrup.

Tripe
The stomach of a cow, pig or sheep.

Truffle
An underground rounded, irregular shaped fungus with a distinctive.

Truss
To tie and skewer the wings and legs of poultry or game birds before roasting.

Turbot
A flat, firm fleshed sea fish.

Turmeric
A yellow spice, used as a colouring and flavouring.