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Refers to a food ingredient that separates because of overheating or because an acidic ingredient has been added such as lemon juice to a milk or egg preparation.

A coagulating enzyme used to curdle milk or separate curds from whey. The enzyme is generally taken from the stomach lining of a young animal.

1. A process where hot liquid is gradually added to eggs or other foods that needs to be incorporated into a hot sauce or soup without curdling.

A product used to thicken milk when making custard, ice cream and cheese. Rennet tablets contain the natural coagulating enzyme, rennet.

An old Norwegian cheese that is produced as a soft, cooked-curd cheese made from cow's milk. Produced with low-fat milk, Pulpost Cheese is made from a skimmed milk that is heated and allowed to curdle naturally, thus the reason this cheese is often referred to as a sour-milk cheese.

Designed to assist with ingredients requiring controlled temperatures, this kitchen utensil is built with a temperature sensor on one end and the standard whisk on the other.

1. Cheese Curd - A small solid that is formed during the first stage of cheesemaking when milk is coagulated, separating it into solids of protein and liquid.

A kitchen utensil used to make a hot or cold mousse. It is a circular shaped stainless steel or aluminum ring that is used to hold the rich, whipped ingredients that provide an airy texture to the dish being prepared.

A French style fresh, white cream cheese made from whole or skimmed cow's milk and whipped into a smooth texture.

1) An Italian term for "cream" that can be used to refer to cream in a food, a cream sauce, or the topping on a dessert or an espresso coffee.

A French sauce that is basically a thickened cream substance, which can be served as a topping for fruit, applesauce, cobbler, or pudding and can also be used as a thickener in sauces.

A French term used to describe a light custard sauce that is prepared with egg yolks, sugar, hot milk, and cream.

A combination of equal parts milk and light cream that contains up to 15 percent milk fat. Half and Half will typically range between 10% to 18% fat content.

A hot or cold food dish, most often associated with rich, whipped ingredients that provide an airy texture to the dish being prepared.

A process of cooking pie crusts and pastry shells before adding the fillings, sometimes referred to as "baking empty" or "cooking empty." Some pie fillings, quiche ingredients, or other similar added foods may not take as much time to cook as the crust or as the pie or a tart, so the crust is baked before the filling is added to give the crust an even consistency and a golden brown appearance.

A grain used to produce a porridge that may become a breakfast cereal or a rice pudding, depending on the country.

A non-dairy milk substitution, made from dried soybeans that have been soaked, ground and cooked before being processed into a milky liquid.

A food prepartion method that involves the use of a pot filled with cooking oil to cook meats or dipping ingredients to provide a warm coating to various foods.

A type of milk that is most often used as an ingredient to enhance baked goods with a rich tangy flavor.

A food product produced from poultry that is used as both an ingredient and a main dish for baked foods.