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A type of milk that is unpasteurized whole milk condensed by evaporating 50 to 60 percent of the water content in the milk.

A popular beverage brewed from ground coffee beans and water. It can be served hot or cold and comes in many flavors, depending on the type of coffee bean, the method of roasting the beans, and the flavorings that may be added.

A process in which a whole turkey is soaked in a salt and water solution for a period of time for the purpose of moistening the meat and enhancing the flavor.

A species of fish that is a member of the Redfin Pickerel, the Chain Pickerel and the Muskie (Musky or Muskellunge) family of Pike.

A kitchen utensil used to create decorative curls of butter for serving or garnishing food dishes. The curler is dipped in hot water and then drawn across the top of a 1/4 pound stick of butter that has been refrigerated and remains somewhat hard and cold.

A Pot or Pan used for cooking that contains a basket for holding foods to be blanched. The foods are placed in the basket which is then lowered into the pot filled with water that will be heated for the blanching, boiling, or steaming process.

Milk that has had most of the water content removed, reducing it to a dry powder form. Dry whole milk must be refrigerated because its high fat content is susceptible to spoilage if not refrigerated.

A traditional method of leavening bread dough requiring only a flour, water, and yeast mixture, which is allowed to ferment for varying periods depending on the type of bread being prepared.

A cold-blooded, backboned, aquatic animal that lives in every region of the world. Fish are harvested for their highly nutritious meat and for the oil that is extracted and used as a food product or as an ingredient for a wide variety of commercially prepared products.

A type of whole milk, most often used as a cooking ingredient, that has been thickened through the elimination of about 60 percent of the water content, producing a concentrated flavor.

A liquid produced by boiling shredded coconut meat in water and then straining the contents through cheesecloth to extract the liquid from the boiled coconut.

Harvested from the waters around the Mediterranean, this species of fish has a shiny silver skin that is consistent in color throughout its body.

A French white bread that is one of the simplest to prepare. The bread is made only with yeast, bread flour or all-purpose flour, water, and salt and is very similar to a French baguette recipe, but contains a little less water and yeast.

Designed with steel that can be easily compressed, this utensil squeezes the water and tea from tea bags after being steeped.

A cooking utensil commonly used to blanche or remove noodles from boiling water. Today there are a wide variety of different types of metal, plastic and wooden tools produced for this purpose, however some of the traditional Asian utensils were made of bamboo and wire, which are still used in many regions to prepare noodle food dishes.

A combination of water and liquid processed from clam meat that has been cooked. The blend of liquids is used as a cooking base or stock to enhance the flavor of soups, chowders, bouillabaisse, paella, and seafood dishes.

A type of serving utensil, commonly made of wood or stainless steel, which is used to hold the long spaghetti noodles enabling them to be easily removed from a pot of boiling water.

A warm water fish that has a medium textured, dark flesh that turns brown when cooked. It has a good flavored flesh, which has a high fat content.

A type of egg that is cooked in the shell until the yolk and the white are completely solid. In order to accomplish this use fresh eggs that are warmed to room temperature.

A method of cooking an egg in which the egg is cooked more slowly than a boiled egg, but basically yields the same results, except that the egg is more tender.