Category: J
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Jus
An extract from meat.
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Julienne
To cut foods into 2 to 3-in. long strips by Vs-in. wide. A preparation in which vegetables are sliced into elongated, thin pieces resembling matches, often used as an embellishment, particularly in clear soups. The term may also refer to the soup that employs this garnish. It is possible for this term to be utilized…
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Judge
An observer or person trained to observe and record his or her findings.
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Juice not from concentrate
Means juice that is flash-heated to pasteurize it immediately after the fruit is squeezed. It has never been concentrated.
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Juice from concentrate
Means juice manufactured as a frozen concentrate, then reconstituted and pasteurized before packaging.
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Juice
Beverage that is 100% juice; may be pasteurized and sealed in containers with a normal shelf life of one year. Liquid from a fruit or vegetable. A natural fluid of the body. Any of several liquids of the body. It may be normal (e.g., gastric juice, pancreatic juice) or abnormal (e.g., cancer juice, milk-like substance…
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Jeroboam
Double magnum. A wine bottle of significant size is referred to as a “magnum.” In the case of champagne, a magnum is equivalent to two standard bottles. Furthermore, a large wine bottle known as a “double magnum” contains the equivalent of four standard bottles.
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Jerk
A term given to blackened food, usually Jamaican flavored, that is, with ginger, cinnamon and nutmeg. Beef jerky, a snack of dried beef sold in convenience stores, is a kind of jerk, a strip of meat preserved without salt by drying it in the sun. The word jerk derives from the Quechua language, spoken by…
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Jelly
A jellied food made with a mixture of strained fruit(s) (45 parts by weight) and 55 parts by weight of a saccharine ingredient. Spices, acidifying agents, pectin, buffering agents, preservatives and antifoaming agents except those derived from animal sources, and mint flavoring or cinnamon flavoring may be added. Although they hardly look the same, the…
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Jardiniere
Assortment of fresh vegetables in fancy shapes used to garnish a main course.