- Industrie: Culinary arts; Garden; Home
- Number of terms: 4206
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In cooking, this French word, meaning "made of rags," refers to thin strips of fresh herbs or lettuce.
Industry:Culinary arts
To decrease the volume of a liquid by boiling it rapidly to cause evaporation. As the liquid evaporates, it thickens and intensifies in flavor. The resulting richly flavored liquid, called a reduction, can be used as a sauce or as the base of a sauce. When reducing liquids, use the pan size specified in the recipe, as the surface area of the pan affects how quickly the liquid will evaporate.
Industry:Culinary arts
A dry ingredient made from natural animal protein that can thicken or set a liquid. Gelatin is available in unflavored and flavored forms. When using, make sure the gelatin powder is completely dissolved.
Industry:Culinary arts
Stuffed savory Chinese pastries with flour wrappers ususally served in soups.
Industry:Culinary arts
French term for small, hot or cold portions of savory food served as an appetizer.
Industry:Culinary arts
To heat a solid food, such as chocolate, margarine, or butter, over very low heat until it becomes liquid or semi-liquid.
Industry:Culinary arts
A seasoned liquid in which meat, poultry, fish, shellfish, or vegetables are soaked to flavor and sometimes tenderize them. Most marinades contain an acid, such as wine or vinegar.
Industry:Culinary arts
A sour liquid that is a byproduct of fermentation. Through fermentation the alcohol from grapes, grains, apples, and other sources is changed to acetic acid to create vinegar.
Industry:Culinary arts
A soft wheat blend with less starch than cake flour. It is used for making pastry.
Industry:Culinary arts
To cut food, often fresh herbs or dried fruit, with kitchen shears or scissors into very small, uniform pieces using short, quick strokes.
Industry:Culinary arts
