Cooking

Cooking

The process of preparing food, usually with heat.

Industry: Culinary arts

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Cooking

Chop

Culinary arts; Cooking

N. A small cut of meat taken from the rib section and including part of the rib. Pork, veal and lamb chops are the most popular. chop v. Using quick, heavy blows of a knife or cleaver to cut food ...

Aromatic

Culinary arts; Cooking

N. Any of various plants, herbs and spices (such as bay leaf, ginger or parsley) that impart a lively fragrance and flavour to food and drink.

Glaze

Culinary arts; Cooking

N. A thin, glossy coating for both hot and cold foods. A savoury glaze might be a reduced meat stock or aspic, whereas a sweet glaze could be anything from melted jelly to a chocolate coating. An ...

Core

Culinary arts; Cooking

N. The centre of a fruit such as an apple, pear or pineapple. Cores may contain small seeds, or they may be tough and woody. core v. As a verb, the word refers to removing the core from the ...

Escabèche

Culinary arts; Cooking

Of Spanish origin, escabèche is a dish of poached or fried fish, covered with a spicy marinade and refrigerated for at least 24 hours. It's a popular dish in Spain and the Provençal region of ...

Fatback

Culinary arts; Cooking

Often confused with salt pork (which comes from the sides and belly of a pig), fatback is the fresh (unsmoked and unsalted) layer of fat that runs along the animal's back. It is used to make lard ...

Clam

Culinary arts; Cooking

American Indians used parts of the shell from these bivalve mollusks to make wampum — beads used for barter, ornamental, ceremonial and spiritual purposes. The two main varieties of clams are ...