Cooking

Cooking

The process of preparing food, usually with heat.

Industry: Culinary arts

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Cooking

Dip

Culinary arts; Cooking

To immerse food for a short time in a liquid or dry mixture to coat, cool, or moisten it.

Thickeners

Culinary arts; Cooking

Food substances used to give a thicker consistency to sauces, gravies, puddings, and soups. Common thickeners include flour, cornstarch, and quick-cooking tapioca.

Pectin

Culinary arts; Cooking

A natural substance found in some fruits that makes fruit-and-sugar mixtures used in jelly- or jam-making set up. Commercial pectin is also available.

Sorbet

Culinary arts; Cooking

French for "sherbet. " Sorbets are made from water, sugar, and fruit juice or puree, then churned when freezing. They are different from sherbets in that they don't contain milk.

To beat a fat, such as butter or shortening either alone or with sugar, to a light, fluffy consistency. May be done by hand with a wooden spoon or with an electric mixer. This process incorporates ...

Dash

Culinary arts; Cooking

Refers to a small amount of seasoning that is added to food. It is generally between 1/16 and 1/8 teaspoon. The term is often used for liquid ingredients, such as bottled hot pepper sauce.

Batter

Culinary arts; Cooking

An uncooked, wet mixture that can be spooned or poured, as with cakes, pancakes, and muffins. Batters usually contain flour, eggs, and milk as their base. Some thin batters are used to coat foods ...