Cooking

Cooking

The process of preparing food, usually with heat.

Industry: Culinary arts

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Cooking

Coarse sugar

Culinary arts; Cooking

Often used for decorating baked goods, coarse sugar (sometimes called pearl sugar) has much larger grains than regular granulated sugar; look for it where cake-decorating supplies are sold.

Bread-machine yeast

Culinary arts; Cooking

This highly active yeast was developed especially for use in doughs processed in bread machines.

Shred

Culinary arts; Cooking

To push food across a shredding surface to make long, narrow strips. Finely shred means to make long thin strips. A food processor also may be used. Lettuce and cabbage may be shredded by thinly ...

Coat

Culinary arts; Cooking

To evenly cover food with crumbs, flour, or a batter. Often done to meat, fish, and poultry before cooking.

Hoisin sauce

Culinary arts; Cooking

A sauce, popular in Asian cooking, that brings a multitude of sweet and spicy flavours to a dish: fermented soybeans, molasses, vinegar, mustard, sesame seeds, garlic, and chiles. Look for hoisin ...

Parbroil

Culinary arts; Cooking

To boil a food, such as vegetables, until it is partially cooked.

Butter

Culinary arts; Cooking

For rich flavor, butter is usually the fat of choice. For baking, butter is recommended rather than margarine for consistent results. Salted and unsalted butter can be used interchangeably in ...