Cooking

Cooking

The process of preparing food, usually with heat.

Industry: Culinary arts

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Cooking

Café au lait

Culinary arts; Cooking

French for "coffee with milk. " It usually consists of equal portions of scalded milk and coffee.

Entremets

Culinary arts; Cooking

French for "between dishes," the word entremets on a menu refers to desserts. At one time, this word was used to describe small side dishes served between principal courses or with the main course.

Giblets

Culinary arts; Cooking

Generally, the term "giblets" refers to the heart, liver and gizzard of domesticated fowl and game birds. Sometimes the neck is also included in this grouping. All but the liver are used for ...

Dried fruit

Culinary arts; Cooking

Fruit from which the majority of the moisture has been dehydrated. The final moisture content of dried fruit usually ranges from 15 to 25 percent. Drying fruit greatly concentrates both sweetness ...

Fruit or flowers that have been boiled or dipped in sugar syrup, then sometimes into granulated sugar after being dried. Candied fruits (also called glacé fruits) are generally used in cakes, breads ...