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An oat product that is basically oat groats that have been cut into smaller pieces. This technique helps to reduce the cooking time to about 15 minutes, which is less than half that of oat groats that have not been cut.

A French term used to refer to a condensed mixture that contains an intense flavor, derived from cooking stock that has been reduced in order to make it more concentrated.

An egg product that can be used as a replacement for fresh eggs in order to reduce or eliminate the cholesterol content found in whole eggs or for recipes requiring uncooked eggs.

A utensil used for drying and preserving foods by removing most of the natural moisture contained in the food, thus reducing the potential problems with spoilage that occur with fresh foods.

An acid in wine which adds sharpness. High concentrations of malic acid is avoided by reducing through intentional malolactic fermentation.

Any of a variety of alternate ingredients that can be used instead of oil or butter in the preparation of foods.

Fresh tomatoes cooked for several hours and then strained. The strained tomatoes are then cooked longer to reduce them to a thick concentrate.

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.

A French term historically used to describe a traditional brown sauce such as Espangnole, which has been simmered and reduced to half of its original volume, resulting in a very thick, intensely flavored mixture.

An oat product that is basically oat groats that have been cut into smaller pieces. This technique helps to reduce the cooking time to about 15 minutes, which is less than half that of oat groats that have not been cut.

A type of whole-wheat flour in which nearly 80 percent of the bran has been removed. Bolted flour may also be referred to as reduced bran wheat flour.

Types of food that have been dried to remove most of their natural moisture in order to preserve the food, thus reducing the potential problems which can occur as fresh foods mold or become fermented.

A chewy roll that is doughnut shaped and is made from yeast dough that is boiled in water and then baked.

Also known as a brown sauce or demiglace, it is a basic sauce that serves as a base for use in making other variations of the original sauce.

In reference to wine making, "ullage" is a term used to describe the space between wine and the top of the storage container.

A food made popular in the southern U.S. that is made from the small intestines of hogs. The intestines are slow cooked over several hours in an attempt to tenderize the meat and reduce the chewy texture of this organ.

A type of fatty acid that is in a liquid form at room temperature and is primarily taken from plants.

Any fruit that has been dehydrated (dried) in order to extend the shelf life and to concentrate the flavor or sweetness.

A type of cheese made from pasteurized cow's milk that can be whole, part skimmed, or skimmed. Whole-milk Cottage Cheese contains 4% fat while part skimmed provides 2% fat as a reduced-fat product or 1% fat as a low-fat product.

Dried cranberries are made in a similar process to making raisins from grapes in which the fresh cranberries are partially dehydrated or dried in some manner.