Kate's Cuisine

Jun 21 2009

Archive for the 'Cooking Glossary' Category

Published by under Cooking Glossary

Cooking Glossary: Z

Zest – Shavings that are taken from the peel of lemon, orange, or other citrus fruit. Used as a garnish or to flavour dishes.

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Cooking Glossary: Y

Yeast – Used to help flour rise, yeast produces sugars which in turn produce carbon dioxide that’s used as a leavening agent.

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Cooking Glossary: X

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Cooking Glossary: W

Whipping Cream – Whipping cream is very heavy with 35% or more fat content. Worcestershire Sauce – A spicy, rich, dark sauce, Worcestershire is used in cooking or on the side as a condiment.

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Cooking Glossary: V

Vegetable Shortening – This is an alternative that can be used for animal lard.

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Cooking Glossary: U

Unmould – To remove a jelly, bread, or other food from a mould while still making sure that it holds its shape.

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Cooking Glossary: T

Tarragon – An herb that’s flavoured with aniseed and is used for flavouring. Thyme – A savoury green herb that comes crushed, ground, or fresh. Topside – A cut of beef that comes from the rear of the animal. Truss – To tie down the legs and wings of a bird such as chicken or […]

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