Cooking

Cooking

The process of preparing food, usually with heat.

Industry: Culinary arts

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Cooking

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Culinary arts; Cooking

To cut narrow slits, often in a diamond pattern, through the outer surface of a food to decorate it, tenderise it, help it absorb flavor, or allow fat to drain as it cooks.

Sherry

Culinary arts; Cooking

A fortified wine that ranges from dry to sweet, and light to dark. Sherry can be enjoyed as a predinner or after-dinner drink, and it is also used in cooking.

Roux

Culinary arts; Cooking

A French term that refers to a mixture of flour and a fat cooked to a golden- or rich-brown colour and used for a thickening in sauces, soups, and gumbos.

A dairy product made from whipping cream and a bacterial culture, which causes the whipping cream to thicken and develop a sharp, tangy flavor. If you can't find crème fraîche in your supermarket, ...

Flour

Culinary arts; Cooking

A milled food that can be made from many cereals, roots, and seeds, although wheat is the most popular. Store flour in an airtight container in a cool, dry place. All-purpose flour may be stored for ...

Sieve

Culinary arts; Cooking

To separate liquids from solids, usually using a sieve.

Curd

Culinary arts; Cooking

1. A substance formed from the coagulation of milk by using rennet or chemicals used to make cheese or eaten as a food. 2. Substances of similar consistency may be called curd too (e.g., lemon curd, ...