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Batter |
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A mixture of liquid, flour, eggs
and sometimes butter, that can be poured or
dropped. |
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Bisque |
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A rich thick cream soup usually
made from fish. Also a rich frozen dessert,
usually containing powdered nuts or macaroons. |
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Bonbon |
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A sweet made of or dipped into
fondant. |
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Bouillabaisse |
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A chowder or stew made of several
varieties of fish. |
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Bouillon |
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Clear, delicately seasoned soup
usually made from lean beef stock. |
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Bake |
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To cook by dry heat, usually in
an oven. |
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Barbecue |
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To roast or broil on a rack over
hot coals or on a revolving spit in front of or
over heat sauce. To cook thin slices of meat in
a highly seasoned vinegar sauce. |
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Baste |
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To moisten roasting meat or other
food while baking by pouring melted fat,
drippings or sauces over it. |
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Beat |
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To make a mixture smooth and
introduce air by a brisk regular motion that
lifts mixture over and over. |
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Blanch |
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To pour boiling water over a
food, then drain and rinse with cold water. Used
to whiten or to remove skins as from almonds. |
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Blend |
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To mix two or more ingredients so
that each loses its identity. |
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Boil |
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To cook in liquid, usually water,
in which large bubbles rise rapidly and
continually so that all of the liquid is
agitated. |
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Broil |
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To cook by exposing the food
directly to heat. |
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Braise |
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To cook meat by searing in fat,
then simmering in a covered dish in small amount
of moisture. |
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Blam |
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A perennial garden herb with a
sharp lemon scent. Use fresh or dried in soups
and salads. |
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Basil |
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An annual plant cultivated in
Western Europe. Leaves are dried, grounded and
powdered. Used to flavor soups, sauces, sausages
and stews. |
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Bay Leaf |
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The aromatic leaf of the sweet
bay or laurel tree. Dried while and used to
flavor soups, meats and pick-less. |
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Butter |
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Fat from sour or sweet cream
gathered in a mass, sometimes salted and
colored. It contains not less than 80% by weight
of milk fat. |
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Bran |
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A by-product of whole-wheat
flour. It contains some of the outer hush and
some of the endosperm. |
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Bread Flour |
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Milled from inner part of the
hard spring or winter wheat. |
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Buckwheat Flour |
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Milled from the finely ground
buckwheat kernel. |
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