Cooking

Cooking

The process of preparing food, usually with heat.

Industry: Culinary arts

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Cooking

Vol-au-vent

Culinary arts; Cooking

Is said to have been created by the famous French chef Carême, a puff pastry shell Vol-au-vent is one that looks like a pot with a lid. It can be small (person-size) or large (6 to 8 inches in ...

cassoulet

Culinary arts; Cooking

A classic dish from France's Languedoc region consisting of white beans and various meats (such as sausages, pork and preserved duck or goose). The combination varies according to regional ...

This small, egg-shaped fruit is native to South America, although New Zealand is now a major exporter and California cultivates a small crop. This is also referred to as pineapple guava, and often is ...

Section

Culinary arts; Cooking

To separate and remove the membrane of segments of citrus fruits. To section oranges, use a paring knife to remove the peel and white rind. Working over a bowl to catch the juice, cut between one ...

Baste

Culinary arts; Cooking

To moisten foods during cooking or grilling with fats or seasoned liquids to add flavour and prevent drying. In general, recipes in this cookbook do not call for basting meat and poultry with pan ...

Double boiler

Culinary arts; Cooking

A two-pan arrangement where one pan nests partway inside the other. The lower pot holds simmering water that gently cooks heat-sensitive food in the upper pot.