- Industri: Culinary arts; Garden; Home
- Number of terms: 4206
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French for "sherbet. " Sorbets are made from water, sugar, and fruit juice or puree, then churned when freezing. They are different from sherbets in that they don't contain milk.
Industry:Culinary arts
To beat a fat, such as butter or shortening either alone or with sugar, to a light, fluffy consistency. May be done by hand with a wooden spoon or with an electric mixer. This process incorporates air into the fat so baked products have a lighter texture and a better volume.
Industry:Culinary arts
Refers to a small amount of seasoning that is added to food. It is generally between 1/16 and 1/8 teaspoon. The term is often used for liquid ingredients, such as bottled hot pepper sauce.
Industry:Culinary arts
An uncooked, wet mixture that can be spooned or poured, as with cakes, pancakes, and muffins. Batters usually contain flour, eggs, and milk as their base. Some thin batters are used to coat foods before deep frying.
Industry:Culinary arts
To cook food in a liquid that is kept just below the boiling point; a liquid is simmering when a few bubbles form slowly and burst just before reaching the surface.
Industry:Culinary arts
A compound also known as hartshorn powder that was once used as a leavening agent. It's most often used in Scandinavian baking and is available at pharmacies and through mail order. Cream of tartar is an acceptable substitute, although cookies made with it are less crisp than those made with baking ammonia. If you use baking ammonia for baking, use caution when opening the oven door because irritating ammonia-like fumes may be produced.
Industry:Culinary arts
Because whole-grain flours are low in gluten, some whole-grain bread recipes often call for a little gluten flour to help the finished loaf attain the proper texture. Sometimes called wheat gluten, gluten flour is made by removing most of the starch from high-protein, hard-wheat flour. If you can't find gluten flour at a supermarket, look for it at a health food store.
Industry:Culinary arts
A creamy mixture made of ground, blanched almonds and sugar that's often used as a filling in pastries, cakes, and confections. For best baking results, use an almond paste without syrup or liquid glucose.
Industry:Culinary arts
The edible internal organs of poultry, including the liver, heart, and gizzard. (Although sometimes packaged with the giblets, the neck is not part of the giblets. ) Giblets are sometimes used to make gravy.
Industry:Culinary arts
To press or beat a food to remove lumps and make a smooth mixture. This can be done with a fork, potato masher, food mill, food ricer, or electric mixer.
Industry:Culinary arts
