- Branche: Culinary arts; Garden; Home
- Number of terms: 4206
- Number of blossaries: 0
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To mix ingredients lightly by lifting and dropping them using two utensils.
Industry:Culinary arts
To cook food a measured distance below direct, dry heat. When broiling, position the broiler pan and its rack so that the surface of the food (not the rack) is the specified distance from the heat source. Use a ruler to measure this distance.
Industry:Culinary arts
An imitation extract made of chemical compounds. Unlike an extract or oil, a flavoring often does not contain any of the original food it resembles. Some common imitation flavorings available are banana, black walnut, brandy, cherry, chocolate, coconut, maple, pineapple, raspberry, rum, strawberry, and vanilla.
Industry:Culinary arts
It contains at least 30 percent milk fat and can be beaten into whipped cream.
Industry:Culinary arts
The strained clear liquid in which meat, poultry, or fish has been simmered with vegetables and herbs. It is similar to stock and can be used interchangeably with it. Reconstituted bouillon can also be used when broth is specified.
Industry:Culinary arts
A grease- and heat-resistant paper used to line baking pans, to wrap foods in packets for baking, or to make disposable pastry bags.
Industry:Culinary arts
The buds of a spiny shrub that grows from Spain to China. Found next to the olives in the the supermarket, capers have an assertive flavor that can best be described as the marriage of citrus and olive, plus an added tang that comes from the salt and vinegar of their packaging brine. While the smaller buds bring more flavor than the larger buds, both can be used interchangeably in recipes.
Industry:Culinary arts
To process or mash a food until it is as smooth as possible. This can be done using a blender, food processor, sieve, or food mill; also refers to the resulting mixture.
Industry:Culinary arts
To cook a food by partially or completely submerging it in a simmering liquid.
Industry:Culinary arts
To cook food by completely covering with hot fat. Deep-frying is usually done at 375 degrees.
Industry:Culinary arts
