Search

As a culinary term, it refers to chocolate that becomes a stiff thick mass when being melted. It is a result of just a tiny amount of liquid or steam coming in contact with the chocolate when it is being melted, causing it to harden and become clumpy.

In the United States, this term is used in reference to large shrimp that have been split and brushed with butter, garlic and lemon.

An artificial sweetener that has only 1/8 of a calorie per teaspoon and is considered to be several hundred times sweeter than sugar.

A liquid-based food that may consist only of broth or a cream-based substance, either of which may contain other ingredients such as meat, fish, poultry, pasta, noodles, vegetables, and fruit all cooked within the liquid.

A device used to sharpen the edges of a knife. The edge of the knife is passed over the stone at an angle, causing an abrasion that sharpens the knife edge.

A method of tenderizing meat, which has been floured and seasoned, by pounding it to break up the muscle fibers.

A type of cookware consisting of inserts or layers with perforations in the bottom, that are assembled together and used to cook food with the use of steam.

An additive in a product that is used to maintain emulsion, preventing the product from separating. Also an ingredient, such as gelatin, used to prevent some desserts from separating.

A long handled device used to skim the surface or to remove items from hot liquid or fat.

A component of most cooking salts. Humans require a small amount of sodium, an alkaline metal element, in their daily nutrition.

A device in which food is exposed to smoke and low temperature heat for the purpose of perserving and enhancing the food with a variety of distinctive smoky flavors.

A device used to remove the scales of a fish by scraping in the opposite direction of which the scales lie.

1. To measure or divide ingredients, batters or dough by weight or measurement. 2. A kitchen device used to measure the weight of ingredients and other food.

Cleaning an item by boiling it in water, using dry heat, or using steam to kill microorganisms.

To immerse an item into a liquid for a period of time.

To cut or slice a food into long, thin strips.

Shell shaped pasta that comes in a variety of sizes. The larger pasta shells, called "conchiglie" in Italian, are used for stuffing with ingredients such as meat, vegetables, cheese, and legumes.

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.

A frothy, thick beverage or dessert, originating in England, which is made from beaten milk and wine (or ale), sugar, spices and sometimes beaten egg whites.

1) The thymus glands, from the neck or throat of a young calf or lamb, which are considered a delicacy for their distinct flavor and very tender texture.