- Industri: Culinary arts; Garden; Home
- Number of terms: 4206
- Number of blossaries: 0
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Developed by the experts at Better Homes and Gardens, BHG.com is the premiere home and family site on the Web, and the interactive companion to Better Homes and Gardens magazine. BHG.com helps people turn home, cooking, and gardening inspiration into action.
A product generally made from vegetable oil that was developed in the late 1800s as a substitute for butter. When baking, be sure to use a stick margarine that contains at least 80 percent fat. Check the nutritional information. It should have 100 calories per tablespoon.
Industry:Culinary arts
Dark chocolate that contains at least 15-percent pure chocolate with extra cocoa butter and sugar.
Industry:Culinary arts
When liquid separates out of a solid food, such as jellies, custards, and meringues.
Industry:Culinary arts
To beat a food lightly and rapidly using a wire whisk, rotary beater, or electric mixer in order to incorporate air into the mixture and increase its volume.
Industry:Culinary arts
A large piece of meat or poultry that's usually cooked by roasting. Roasting refers to a dry-heat cooking method used to cook foods, uncovered, in an oven. Tender pieces of meat work best for roasting.
Industry:Culinary arts
The strained clear liquid in which meat, poultry, or fish has been simmered with vegetables or herbs. It is similar to broth but is richer and more concentrated. Stock and broth can be used interchangeably; reconstituted bouillon can also be substituted for stock.
Industry:Culinary arts
To immerse food for a short time in a liquid or dry mixture to coat, cool, or moisten it.
Industry:Culinary arts
Food substances used to give a thicker consistency to sauces, gravies, puddings, and soups. Common thickeners include flour, cornstarch, and quick-cooking tapioca.
Industry:Culinary arts
A natural substance found in some fruits that makes fruit-and-sugar mixtures used in jelly- or jam-making set up. Commercial pectin is also available.
Industry:Culinary arts
