Cooking

Cooking

The process of preparing food, usually with heat.

Industry: Culinary arts

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Cooking

Acetic acid

Culinary arts; Cooking

Acetic acid is formed when common airborne bacteria interact with the alcohol present in fermented solutions such as wine, beer or cider. Acetic acid is the constituent that makes vinegar sour.

Body

Culinary arts; Cooking

A word used with food and drink to describe a full, rich flavour and texture. For instance, a full-bodied wine, beer or coffee has a complex, well-rounded flavour that lingers in the mouth.

Fortified wine

Culinary arts; Cooking

A wine to which brandy (or other spirit) has been added in order to increase alcoholic content. Such wines include port, sherry and many dessert wines.

Also referred to as hamburger, ground beef is simply beef that has been ground or finely chopped. The price of ground beef is determined by the cut of meat from which it was made and the amount of ...

Baking soda

Culinary arts; Cooking

Also known as bicarbonate of soda, baking soda is used as a leavener in baked goods. When combined with an acid ingredient such as buttermilk, yoghourt or molasses, baking soda produces carbon ...

Cats' tongues

Culinary arts; Cooking

Also known as langues-de-chat (French for "cats' tongues"), these long, thin cookies resemble their namesakes in shape. They are light, dry and slightly sweet. Cats' tongues may be flavoured with ...

Bitter melon

Culinary arts; Cooking

Also referred to as a balsam pear, this fruit resembles a cucumber with a bumpy skin and is used as a vegetable in Chinese cooking. When first picked, the bitter melon is yellow-green and has a ...