Hard Ball Stage: To cook sugar mixture until a drop of boiling syrup placed into cold water forms a rigid, but somewhat pliable ball in candy making.
Hull: To remove green stem and leaves from a strawberry. Can also mean to remove the outer husk of some nuts.
Husk: To remove the outer leaves of a vegetable, such as fresh corn, or to remove the outer husk of some nuts.
Hors d’oeuvres: is an appetizer or starter which is a small dish served before a meal in European cuisine. Some hors d’oeuvres are served cold, others hot. Hors d’oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party.
Horseradish: Pungent-hot-tasting root, a member of the mustard family. Sold fresh and whole or already grated and bottled as a prepared sauce. Now available in dehydrated form.
Habanero chilli: By far the hottest of the commonly available chillies, the orange habanero or bonnet pepper has a fruity taste and a lingering, white-hot burn. It is advisable to wear rubber gloves while preparing them in any great number and to wash your hands and utensils after handling them.
Haddock: Salted and smoked small cod.
Haggis: Scottish dish of sheep’s stomach stuffed with minced heart, liver, lungs and oats then poached or boiled.
Halva: Middle-Eastern sweet made from ground sesame seeds or almonds with sugar syrup.
Haricot bean: Shelled and dried mature French bean.
Harissa: A fiery North African condiment usually made from dried chillies, garlic, olive oil and cumin. Refrigerate for up to two months, covered in a layer of oil to help preserve it.
Havarti: Semi-hard scalded-curd cows milk cheese.
Herbes de Provence: A mixture of rosemary, thyme, parsley, summer savory and bay, typically dried.
Hiramasa kingfish: A commercial brand of farmed yellowtail kingfish produced in South Australia and noted for its high oil content. ‘Hiramasa’ is the Japanese name for yellowtail kingfish.
Hirame: Japanese use of flounder or halibut in sushi.
Hollandaise: A classic base sauce of butter and lemon juice thickened with egg yolks over gentle heat. Paired with eggs and ham on muffins to make eggs Benedict.
Honeycomb tripe: Tripe from the second stomach of cattle, with the appearance of honeycomb.
Hummus: Middle Eastern puree of cooked chickpeas, tahini, lemon juice and garlic.
Hyssop: A small-leafed Mediterranean herb with a slightly bitter, mint-like flavour.
HACCP: Hazard Analysis Critical Control Point; a food safety system of self-inspection, designed to highlight hazardous food and to control food handling to avoid hazards.
Hash: 1) To chop. 2) A dish made of chopped foods.
Hazard: A potentially dangerous food condition due to contamination, growth of pathogens, survival of pathogens, or the presence of toxins.
Herbs: The leaves of certain plants, used in flavoring.
Hollandaise: A sauce made of butter, egg yolks, and flavorings (especially lemon juice).
Hominy: Corn that has been treated with lye.
Homogenized Milk: Milk that has been processed so that the cream doesn’t separate out.
