- Industri: Culinary arts; Garden; Home
- Number of terms: 4206
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An elastic protein present in flour, especially wheat flour, that provides most of the structure of baked products.
Industry:Culinary arts
This highly active yeast was developed especially for use in doughs processed in bread machines.
Industry:Culinary arts
To push food across a shredding surface to make long, narrow strips. Finely shred means to make long thin strips. A food processor also may be used. Lettuce and cabbage may be shredded by thinly slicing them.
Industry:Culinary arts
To evenly cover food with crumbs, flour, or a batter. Often done to meat, fish, and poultry before cooking.
Industry:Culinary arts
A sauce, popular in Asian cooking, that brings a multitude of sweet and spicy flavors to a dish: fermented soybeans, molasses, vinegar, mustard, sesame seeds, garlic, and chiles. Look for hoisin sauce alongside the soy sauce in most supermarkets or in Asian markets.
Industry:Culinary arts
For rich flavor, butter is usually the fat of choice. For baking, butter is recommended rather than margarine for consistent results. Salted and unsalted butter can be used interchangeably in recipes; however, if you use unsalted butter, you may want to increase the amount of salt in a recipe.
Industry:Culinary arts
A soft, creamy cheese with an edible white rind. Brie from France is considered to be the best in the world.
Industry:Culinary arts
A round pan with high sides and a removable bottom. The bottom is removed by releasing a spring that holds the sides tight around it. This makes it easy to remove food from the pan.
Industry:Culinary arts
A set that includes a bowl-shape vessel (the mortar) to hold ingredients to be crushed by a club-shape utensil (the pestle).
Industry:Culinary arts
