Words Beginning with the Letter K


Kabab [See Kebab]



A winter vegetable which is cooked like cabbage and is a member of the same family (Brassica) as the cabbage. Has crispy green curled leaves.



Kangaroo or wallaby tail soup is an Australian delicacy ex­ported in cans.



A form of Middle East cookery in which pieces of meat are skewered,then roasted or grilled. The meat is usually lamb, bay leaves and onion slices are held on the kebab skewers with the meat.



Fish and rice mixed together, possibly with cream and eggs added for moistening. Originally an Indian dish.



A bottled sauce in which one flavour is predominant against a spicy background. Tomato ketchup, for instance, is made of tomato purée with vinegar and spices, mushroom ketchup from the juice of mushrooms steeped in vinegar, with spices.



A young goat, which should not be more than four months old; a delicacy when roasted.


Kidney [See Offal]

 One of the edible internal parts of an animal. Lamb's kidney Regarded as the best, may be grilled or sautéd.

Calf's kidney: Has a delicate flavour sautéd or braised, whole or sliced.

Pig's kidney: Like lamb's kidney but bigger and with a much stronger flavour; used more in stuffings or pâtés.

Ox kidney: Large, strongly flavoured and tough; used more in steak and kidney pudding or pie.



A herring that has been kippered, i.e. split, salted and then smoked.



The best kirsch is a liqueur distilled in the Alsace region of France and the Black Forest of Germany, from fermented wild cherries. Its flavour goes well with fruit, particularly pineapple and it is used in cream sweets and soufflés.


Kissel [See Röd Gröd]



When a dough has been made from flour, yeast, water, etc., it is turned out on to a floured board, the edge lifted over to the centre and the whole 'kneaded' with the knuckles, which push it outwards. One of the most important parts of bread-making kneading is repeated numerous times either by hand or with an electric mixer bread-hook to develop the gluten in the dough.



Kitchen knives follow certain patterns or shapes, should be of good quality steel and kept well sharpened and clean. They are usually described with the length of the blade. Main types are:

Chopping knife: Either large or medium, used for all purposes, with a firm blade and fairly heavy.

Filleting knife: A blade about six in long, flexible, narrow and pointed, for filleting fish, slices of chicken, etc.

Vegetable knife: Small knife in different blade sizes for cutting vegetables. 

Fruit or vegetable knife: Made of stainless steel since carbon steels stain some fruit or vegetables. A serrated edge is helpful.

Palette knife: Round-bladed, flexible, with no cutting edge; used for turning food or lifting it.



A root vegetable resembling a turnip, cooked and served like a swede. Has blue-green leaves.



Chicken, game or veal cut into small pieces, creamed and wrapped in thin rashers of bacon, dipped in fritter batter and deep-fried. May be served as main course or savoury.



A Russian Easter cake made of rich dough like brioche. It is baked in tall, thin tins and sliced across so that the top can be replaced if not eaten all at once. The top is iced and covered with hundreds and thousands.



A liqueur with the flavour of cummin or caraway seeds.



Small citrus fruit, often preserved whole in syrup and bottled.