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Refers to the process of pouring off the excess liquid or fat from food such as draining the water from boiled pasta or potatoes.

A device used for draining liquid from food. It consists of a bowl constructed of metal or plastic that is covered with a series of holes through which the liquid can drain.

Placed against the edge of a pot or pan, this crescent-shaped utensil helps drain off excess liquid while keeping the cooked ingredients within the pan.

A creamy cheese product produced when the whey is drained from yogurt. With a higher concentration of nutrients after the whey is removed, yogurt cheese provides a creamy smooth cheese that is low in calories, sodium, lactose, and cholesterol.

A kitchen utensil that allows moist foods to be handled while excess liquid easily drains away through the slots or perforations formed in the blade.

A kitchen utensil designed to fit the top edges of the sink so foods cooked in liquids can be drained easily.

A Spanish sheep's milk cheese that has a natural rind with a zigzag pattern pressed into it. This pattern is the result of the curds being drained in special plastic hoops, which cause the pattern to form on the cheese.

In order to produce whey butter, the whey is drained from the cheese curds during the cheese making process.

A large cooking utensil containing slots or holes enabling moist foods or items to be lifted out of fluids while the excess liquid drains out the slots and holes in the base of the spoon.

The white by-product, resembling wet paper rags or sawdust, that remains after draining off the liquid when making soybean curd, commonly known as tofu.

A kitchen utensil that is primarily used to remove olives from their liquid, while allowing the liquid to easily drain from the spoon.

The solids that are formed when milk is separated into solids and liquid. The curds are removed and drained and then are used for cheese making.

A Greek cheese made from sheep's and goat's milk. It is an unpasteurized whey cheese with a distinctive sweet and sour flavor.

A cotton gauze material woven into a fine mesh that is used to strain liquids or sauces, to hold herbs such as bouquet garni, to keep fish contained while poaching, and for draining the liquid from solid and semi-solid ingredients, such as cheese curds and yogurt.

To make shallow cuts in the surface of meat, fish, bread or cakes. The scoring has several purposes, such as decorating the food, tenderizing, to aid in the absorption of flavor when marinating, and to allow fat to drain from meat while cooking.

A formed metal rack that is placed in the bottom of a roasting pan in order to keep foods raised above the bottom of the pan.

A kitchen tool that is used to remove food ingredients, excess fluid, particles, fat, and other items from the surface of foods being prepared.

A type of spatula that is typically used to remove items that are being cooked from pots, pans, skillets, and other bakeware.

Small, dark red beans that have a slightly sweet taste. They are available precooked in cans or dried, which require soaking to rehydrate.

A mealy-textured bean that has a blotchy brown and tan colored skin. The oval shaped bean makes a good refried bean and is used in other dishes, such as beans and rice, chili, soups and stews.