- Branche: Culinary arts; Garden; Home
- Number of terms: 4206
- Number of blossaries: 0
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To separate and remove the membrane of segments of citrus fruits. To section oranges, use a paring knife to remove the peel and white rind. Working over a bowl to catch the juice, cut between one orange section and the membrane, slicing to the center of the fruit. Turn the knife and slide it up the other side of the section along the membrane, cutting outward. Repeat with remaining sections.
Industry:Culinary arts
To moisten foods during cooking or grilling with fats or seasoned liquids to add flavor and prevent drying. In general, recipes in this cookbook do not call for basting meat and poultry with pan juices or drippings. That's because basting tools, such as brushes and bulb basters, could be sources of bacteria if contaminated when dipped into uncooked or undercooked meat and poultry juices, then allowed to sit at room temperature and used later for basting.
Industry:Culinary arts
A two-pan arrangement where one pan nests partway inside the other. The lower pot holds simmering water that gently cooks heat-sensitive food in the upper pot.
Industry:Culinary arts
To bring a concentrated or condensed food, such as frozen fruit juice, to its original strength by adding water.
Industry:Culinary arts
Is at least 10-percent pure chocolate with added cocoa butter, sugar, and milk solids.
Industry:Culinary arts
A small amount of a dry ingredient (the amount that can be pinched between a finger and the thumb).
Industry:Culinary arts
To partially cook fruits, vegetables, or nuts in boiling water or steam to intensify and set color and flavor. This is an important step in preparing fruits and vegetables for freezing. Blanching also helps loosen skins from tomatoes, peaches, and almonds.
Industry:Culinary arts
Also called coffee or table cream. It usually contains about 20 percent milk fat and cannot be whipped.
Industry:Culinary arts
Dessert made by spreading a filling on a sponge cake and rolling it up into a log shape. When other foods are shaped "jelly-roll-style," it refers to rolling them into a log shape with fillings inside.
Industry:Culinary arts
Commercially prepared oils flavored with herbs, spices, or other ingredients, including avocado, walnut, sesame, hazelnut, and almond. In addition to using them in recipes when called for, try brushing them over grilled vegetables or bread, or experiment with them in your favorite vinaigrette recipe.
Industry:Culinary arts
