glossary

HACCP: A hospitality and foodservice industry process that identifies; evaluates and controls hazards that may occur within the workplace. Hazard Analysis and Critical Control Point (HACCP) plays a major role in food safety.

Haggis: A traditional Scottish dish made from liver, heart and lungs, which is then mixed with beef (or lamb), suet and oatmeal and stuffed within a stomach lining and then steamed.

Hake: A white fish with moist, delicate flesh. May also be referred to as Smoked Cod.

Halal: The method of slaughtering of lamb or beef, as required by people of the Islamic religion.

Haloumi or Haloumy Cheese: A sheep's milk cheese, creamy white in colour and affording a mild flavour. Haloumi can be served fresh or fried.

Halva: A Middle Eastern sweet made from ground sesame seeds, sugar and almonds.

Ham: The salted, cured and smoked flesh of a pig. Ham is usually taken from the leg or shoulder.

Hamburger: Minced meat patty which is fried or grilled and served in a soft round bun.

Harissa: A hot and spicy Moroccan sauce made from fresh chillies, coriander seed, mint, caraway seed, fresh coriander and garlic.

Hash brown: A popular breakfast product made from grated potato, or potato and onion, that is bound with egg and then shallow fried until golden brown.

Hass avocado: A variety of avocado with a dark purple, rough skin.

Haute cuisine: A classical style of food preparation and cookery, often prepared to the highest possible cuisine standard.

Havarti cheese: A mild and fruity cheese that increases in flavour with age.

Hazelnut: A small, light brown nut that is round in shape and has a hard shell. Hazelnuts are high in oil and a good source of Vitamin E.

Herb: A plant offering flavour, oils and aromas.

Herbal tea: A tea made from infusing the flowers of herbs in boiling water.

Herring: A variety of fish with fine, soft flesh, herrings are commercially sold smoked, canned, pickled or salt dried.

Hickory chips: Chips of wood from the hickory tree, and often used for smoking food.

Hijiki: A variety of Japanese seaweed.

Hock: A German-style, dry white wine. In some cuisines this term also refers to the lower part of a pig's leg (i.e. Ham Hock).

Hogget: A sheep that is older than lamb and younger than mutton.

Hoison sauce: A sweet and spicy sauce made from Soya beans, garlic and spices, and popular within Asian cuisine.

Hoki: A variety of fish.

Hokkien noodle: A yellow coloured egg-wheat noodle, widely used in Asian cuisine.

Hollandaise: A classic white sauce made from a vinegar and peppercorn reduction, egg yolks, melted butter and flavoured with lemon juice.

Hommos: A popular Middle Eastern dip made from pureed chickpeas, tahini paste, lemon juice and garlic. May also referred to as hommos, hommous or hummus.

Honey: A thick, sweet liquid produced by bees from the nectar that they collect from flowers. The variety of honey will depend upon the flower in question.

Honeycomb: The cells of wax that hold the honey inside a beehive. Honeycomb is also the name given to honey-flavoured, crunchy confectionery.

Hors d'oevre: An appetiser served with cocktails, or before the start of a meal.

Horseradish: A pungent, strong flavoured herb with large green leaves (resembling spinach) and a long white, hairy looking wrinkled root. The smaller roots are used for horseradish.

Hot cross bun: A popular yeast bread, flavoured with spices and fruits, glazed and then marked with a distinct white cross on its top. Hot cross buns were originally baked in honour of the Anglo-Saxon goddess of Spring Easter, and the shape was said to represent the full moon, while the cross is said to point toward the four seasons.

Hot water pastry: A pastry made from flour and boiling water.

Hulling: Removing the green calyx from strawberries and raspberries etc.

Hygiene: This term refers to the preservation of health. Within culinary circles, the term hygiene refers to conditions or practices (as of cleanliness) that are conductive to the environment in which food is stored, cooked or served.