Food Words

from BostonChefs.com

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Jambon
French for ham.

Jerky
Meat, most often beef, cut into long, thin strips and dried. Tough and salty, jerky keeps indefinitely and travels well.

Jicama
Used in Latin American cooking, jicama is a member of the potato family. The bulbous, brown root has a thin brown skin and crunchy and sweet white flesh.

Jus
French for juice, jus also refers to the unthickened juices from a piece of roasted meat.