Search

Candied fruit, also referred to as crystallized fruit, is fruit that has been cooked in sugar syrup and then allowed to set in the syrup for a long period of time.

The stage between the flowering of the grape vine and the forming of berries, the stage where the vine flowers are fertilized.

A condition of the vine whereas the fruit set contains bunches of abnormal, varying sizes of berries.

A dairy product that may be produced from the milk of a variety of different animals, such as cows, goats, sheep, buffalo, camels, and other animals capable of providing milk.

A tropical fruit, oval in shape, which has a very juicy, sweet flavored, orange flesh. The skin of the mango is yellowish with an orange tinge when ripe.

A set of terms that for for some countries, such as the U.S. and Australia, the meaning refers to the a frozen dessert.

A tropical fruit that has a yellow flesh and a prickly peel that has a diamond shaped pattern to it....

A heat monitor and gauge used to measure temperatures of 100°F to 400°F or higher in hot substances and liquids, when heating sugar for making candy, jam, syrup, and grease for deep frying.

A utensil that is typically a self-contained unit to hold food while a spring-loaded mechanism with blades chops the food beneath.

food thickener, thickening agent, liason, beurre manie,

The process a food goes through when it becomes firm or solidified, such as the firming of gelatin.

Generally used in reference to gelatins, puddings and custards, referring to the time that passes until a liquid reaches a state of firmness.

A thick, clear, gelatin-like substance made from fruit juice, sugar, and the thickener pectin, which are cooked together to reduce the liquid content, concentrate the flavor, and thicken the mixture.

An egg dish made with two or three beaten eggs that are cooked until they set and then eaten as a flat or folded serving of food.

A rich dessert made from combining gelatin with an egg custard and then blending it with whipped cream.

A very strong, but sweet type of grape vinegar originating in the Modena region of Italy. Produced from the juice of white Trebbiano grapes, Balsamic Vinegar is made from fresh pressed grape juice, referred to as "must" and therefore is not classifed as a wine vinegar.