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cakes - Glossary Search
Top 250 glossary terms found
Displaying 241-250 | << Prev 20
A coarse, unprocessed sugar, which is generally brown in color, sticky textured and crumbly in consistency.
1) Any of a variety of different cooking utensils that are built with a flat bottom and raised sides to hold or prepare food ingredients.
A spice, native to the Spice Islands, that is used to add a sweet and savory flavor to a variety of foods.
A thick, strong flavored syrup, produced as a by-product when sugar is refined through several boilings of sugar cane or sugar beets.
A food presentation material, semi-firm in texture, that is made of finely ground almonds or almond paste, sugar, and egg whites.
A spice, native to the Spice Islands, that is used to add a sweet and savory flavor to a variety of foods.
Pieces of food, such as apple pieces, that are dipped into batter and deep-fried. Fritters are prepared by first making a batter to which the ingredients are added.
Any fruit that has been dehydrated (dried) in order to extend the shelf life and to concentrate the flavor or sweetness.
A berry, much like a small grape, native to France and northern Europe that is related to the green gooseberry.
A white or yellow-toned, soft, fatty substance obtained from the churning of milk or cream, allowing the butter to separate from the liquid.
Top 250 glossary terms found
Displaying 241-250 | << Prev 20
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