Cooking

Cooking

The process of preparing food, usually with heat.

Industry: Culinary arts

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Cooking

Margarine

Culinary arts; Cooking

A product generally made from vegetable oil that was developed in the late 1800s as a substitute for butter. When baking, be sure to use a stick margarine that contains at least 80 percent fat. ...

Sweet chocolate

Culinary arts; Cooking

Dark chocolate that contains at least 15-percent pure chocolate with extra cocoa butter and sugar.

Weeping

Culinary arts; Cooking

When liquid separates out of a solid food, such as jellies, custards, and meringues.

Whip

Culinary arts; Cooking

To beat a food lightly and rapidly using a wire whisk, rotary beater, or electric mixer in order to incorporate air into the mixture and increase its volume.

Flute

Culinary arts; Cooking

To make a decorative impression in food, usually a piecrust.

Roast

Culinary arts; Cooking

A large piece of meat or poultry that's usually cooked by roasting. Roasting refers to a dry-heat cooking method used to cook foods, uncovered, in an oven. Tender pieces of meat work best for ...

Stock

Culinary arts; Cooking

The strained clear liquid in which meat, poultry, or fish has been simmered with vegetables or herbs. It is similar to broth but is richer and more concentrated. Stock and broth can be used ...