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Thickening a sauce enough so that when lifted and poured from a spoon, it falls in a wide band or when stirred with a whisk, the bottom of the pan or bowl is exposed.

As a shorter and different shaped version of a sauce pan, the saucier is a pan often used for preparations requiring more repetitive motions with the ingredients in the pan, such as stirring or whisking.

To candy edible flower petals, select clean petals that have sufficient size to be candied, such as rose petals.

Hardened boiled sugar that forms fine strands for decorating desserts. It is made by slowly boiling sugar, water and cream of tarter to a hard-crack stage.

A kitchen utensil used for mixing ingredients or beating foods. The types of electrical mixers vary in size and features beginning with hand-held models and moving up to heavy-duty models mounted on stands.

A fish that is not actually a mullet but a member of the goatfish family. It has mild flavored, firm white meat and few bones.

This term can apply to several different sauces or food dishes that all have a light, airy texture derived from using whipped cream or beaten egg whites added to the food dish immediately before it is served.

A basic French white sauce made by adding hot milk to a white roux (heated butter mixed with flour)....

Also referred to as a milk frother this hand-held device is used to aggitate liquids into an airy mixture of bubbles and foam.

A very tiny seed that is edible as a seed or is used for planting to produce sprouts. Easily digested, the chia seeds are black to white in color and are covered with a highly absorbent shell that can absorb over seven times its weight in water, producing a gelatin-like substance.

A traditional Greek soup or sauce. Most often, when it is made as a soup, bits of chicken are added to make it similar to a cream of chicken base.

The yellow liquid of an egg making up about 40 percent of the liquid weight of the egg. Egg yolks are an excellent source of protein and iron, but are high in cholesterol.

A manual or electrical kitchen utensil that consists of a set of beaters attached to a gear driven mechanism to rotate the blades of the beaters.

food thickener, thickening agent, liason, beurre manie,

Traditionally, this sauce is a white butter sauce native to France, that is used as a complement to enhance a variety of foods, such as egg dishes, poultry, seafood, and vegetables.

A fruit that is a cross between a melon and a cucumber. It is native to southern Africa and grown in the United States, Portugal and New Zealand.

A fruit that is a cross between a melon and a cucumber. It is native to southern Africa and grown in the United States, Portugal and New Zealand.

One of the basic white sauces of French origin, which is prepared from a white stock, such as chicken or seafood stock, and a roux.

A liquid sugar that is used for a flavoring both prior to the preparation of the food as well as after when the food is served.

sauce pan,