Search

A cooking utensil that is made to hold an egg so it can be soft cooked, preparing by using a method that is referred to as "coddling" eggs.

A type of bread named after the famous Pullman railway coach of the United States, because the shape of the bread and the shape of the railway car are similar.

A heat monitor and gauge used to measure temperatures of 100°F to 400°F or higher in hot substances and liquids, when heating sugar for making candy, jam, syrup, and grease for deep frying.

Flour Wand,

A boneless beefsteak cut from the top butt muscle (near the hip) of the sirloin just ahead of the round.

A boneless beefsteak cut from the top loin muscle of the short loin. Boneless top loin steaks are tender and flavorful and are best prepared using grilling, broiling, sautéing, or pan-frying cooking methods.

A soft, somewhat elastic-textured Mexican cheese made from cow's milk. It is white in color and has a creamy flavor with a spicy taste from the bits of jalapenos mixed into the cheese.

A very thin flat cake, similar to a pancake, that is served as a base for a variety of sweet toppings or as a food wrap to be filled with rich and savory ingredients rolled inside the crêpe.

A sausage that is made with ground pork and beef or all ground beef, that is mixed with potatoes, onions, and only a few seasonings.

A member of the pumpkin family, this vegetable is a thick-skinned pumpkin-shaped squash that ranges in diameter from 8 to 12 inches with an average weight of 3 to 4 pounds.

A small round or flat shaped brush made with nylon, silicone or sterilized natural bristles. This type of brush is used to apply glazes to breads, pastries, cookies, meats, and poultry before or after baking.

A type of barbecue cooker that uses indirect heat and smoke from wood chips that combines with the steam from a liquid to cook and flavor various types of meat.

1) A term used to describe soft or rendered animal fat or animal fat products such as lard or butter.

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 boneless beefsteak cut from the top loin muscle from the short loin, which is the most tender portion of the beef.

A precooked smoked sausage made of coarsely ground pork and beef that is seasoned with black pepper, providing a somewhat spicy flavor.

A fish with delicious, mildly flavored meat that is native to Europe. The excellent flavor and texture of the John Dory are in direct opposition to its appearance.

A sauce made with the juices released from oven roasted or stove top cooked foods, such as meat, poultry or vegetables.

A silicon-based paper, commonly referred to as silicon paper, that is used as a lining between metal surfaces and prepared foods so that the foods do not stick to baking sheets, pie tins, muffin tins, baking dishes, and other surfaces after baking.

A sweet mixture often used as a dessert that is prepared with eggs, sugar, and milk or cream. It is creamy like a pudding, but it is even thicker.