FOOD GLOSSARY - Marinade to Mayonnaise

MARINADE:  An oil-acid mixture, sometimes with added herbs and wine, in which meat, fish, or salad is allowed to stand to give added flavor and tenderness. The time depends upon the food used.

MARINARA:  A quick, spicy tomato sauce prepared with a few ingredients, usually with garlic and sometimes with clams, mussels, or other seafood in it.

MARINATE:  To allow to stand in a liquid, usually in oil and acid mixture, to improve the flavor. See Marinade.

MARMALADE:  A jamlike preserve made by boiling the pulp and, usually, the sliced-up rinds of oranges or some other fruits with sugar.

MARMITE (French):  A stock pot, used originally for pot-au-feu. Petite Marmite: A French soup served in small earthen-ware casseroles.

MARRONS (French):  Chestnuts. Marrons glacés are chestnuts preserved in syrup or candied. They are used as a topping for ice cream and in fancy desserts. See Chestnuts.

MARROW:  The soft fat filling of animal bones, very tasty in itself and used to make dumplings for soup, called marrow balls. Considered a delicacy in many parts of Europe.

MARZIPAN:  A sweetened almond paste confection usually made in the shapes and colors of fruit and vegetables. Also called marchpane.

MASA:  Corn kernels soaked in lime water and ground fine. The base of the Mexican tortilla.

MASK:  To cover completely; usually applied to the use of mayonnaise or other thick sauce but may refer to jelly.

MATÉ:  Also called Paraguay tea; a kind of beverage made from the dried leaves of a certain South American plant. It is similar to tea.

MATELOTE (French):  Sailor's style. Fish stewed usually with wine, onion, garlic.

MATZO (Also spelled matzoth):  Unleavened bread eaten during the Jewish Passover. It is a thin, cracker-like bread made usually of flour and water with a hem-stitched effect on top. The custom of eating unleavened bread grew out of the Biblical narrative about the Exodus from Egypt. In their haste to depart, the Israelities carried with them dough which was still unleavened. As a yearly reminder of this "bread of affliction," the people were commanded to eat only unleavened bread for one entire week.

MAYONNAISE:  A creamy, well seasoned salad dressing composed largely of oil held in an emulsion, usually by the aid of egg yolk. The reason for the name is unknown but believed by some to be named for Port Mahon in the Balearic Islands, concocted by the chef for Cardinal Richelieu in 1752 as a French expedition was about to set sail to capture this port and the island of Minorca upon which it is located.

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