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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 cooking bag manufactured with heat tempered plastic enabling it to withstand the high temperatures of an oven.

A variety of gluten free flour obtained by grinding the seeds of the buckwheat plant. Buckwheat flour has a slightly sour flavor and it is often processed with the addition of wheat flour in order to temper the taste.

The process of letting meat rest after cooking. Since meat continues to cook when removed from any heat source such as an oven, it has become referred to as Carryover Cooking or giving food a rest, a time during which the temperature of the meat increases 5 to 15ºF.

Made with a plastic materials that are resistant to heat, Slow Cooker Liners are designed to hold foods as they cook in slow cooker appliances.

Descriptor often used for a food or beverage that has been seasoned with spices or naturally contains spices that provide a sharp flavor or aroma considered to be hot, tart, or pungent.

A cup-shaped kitchen utensil, varying in size from 1/4 to 5 cup measures that are used to hold specific amounts of both dry and liquid ingredients.

A type of oven that uses convection currents to cook food. Fans are used to distribute hot air around the oven, which helps to cook the food more evenly and quickly than in a conventional oven that most often contains two heating elements, one at the bottom that bakes foods and one at the top that broils.

The yellow liquid of an egg making up about 40 percent of the liquid weight of the egg. Egg yolks are an excellent source of protein and iron, but are high in cholesterol.

A utensil that has a handle and a blade that may or may not be sharp-edged. Available in a wide variety of different types and sizes, a knife is used for cutting, chopping, dicing, slicing, mincing, peeling, separating, and other kitchen tasks where the thin metal shaft of a blade is of value for food preparation.

food thickener, thickening agent, liason, beurre manie,

An amber red to reddish brown colored Sauce produced as a liquid byproduct from fermenting salt-cured fish.