tasso - A cured ham. http://www.everylastrecipe.com/cglossarydisplay-id-496.asp
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temperature danger zone - The range from 40 to 140 degrees where most bacteria grows rapidly, and if consumed can make a person very sick. http://www.everylastrecipe.com/cglossarydisplay-id-497.asp
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tempering - To heat up to room temperature gradually, as in tempering a roast to get even cooking. http://www.everylastrecipe.com/cglossarydisplay-id-498.asp
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tempura - A Japanese specialty prepared by deep frying fish and vegetables that have been dipped in tempura batter. The resulting batter is light, thin, and crispy. Usually served with rice and soy sauce. http://www.everylastrecipe.com/cglossarydisplay-id-499.asp
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tenderloin - Boneless cut of meat from the loin section of an animal. The fillet mignon comes from the tenderloin. http://www.everylastrecipe.com/cglossarydisplay-id-500.asp
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terasi - A kind of pungent shrimp paste, used in very small quantities. May be crushed with spices, grilled or fried before adding to other ingredients. Also known as balachan/blacan (Malaysia), kapi (Thailand) and ngapi (Burma). http://www.everylastrecipe.com/cglossarydisplay-id-501.asp
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teriyaki sauce - A Japanese sauce made from soy sauce, sake or sherry, sugar, ginger, and seasonings. Used as a marinade for chicken and beef, it gives the meat a sheen. http://www.everylastrecipe.com/cglossarydisplay-id-502.asp
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terrine - A pate, or coarse forcemeat baked in a special covered earthenware dish. Known more widely today as Paté and can be served cold. http://www.everylastrecipe.com/cglossarydisplay-id-503.asp
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texture - Consistency, the feel of a food perceivable by the sense of feel. http://www.everylastrecipe.com/cglossarydisplay-id-504.asp
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thiamin - Also known as Vitamin B-1. http://www.everylastrecipe.com/cglossarydisplay-id-505.asp
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