Search results

1. MERINGUE

   Egg whites beaten with sugar until they stiffen. Types include regular or common, Italian and Swiss....

   Anonymous (not verified) - 17 September, 2012

2. MARINADE

   An appareil used before cooking to flavor and moistein foods. May be liquid or dry. Liquid marinades...

   Anonymous (not verified) - 17 September, 2012

3. STOCKPOT

   A large, straight-sided pot taller than it is wide. Used for making stocks and soups. Some have spig...

   Anonymous (not verified) - 17 September, 2012

4. MARSHMALLOW

   A soft, spongy candy made of sugar, corn syrup, gelatin and egg whites. Commercial marshmallows come...

   Anonymous (not verified) - 17 September, 2012

5. MARZIPAN

   A paste of ground almonts, sugar and sometimes egg whites used to fill, cover and decorate pastries....

   Anonymous (not verified) - 17 September, 2012

6. STEEL

   A tool used to hone knife blades. It is usually made of steel but may be ceramic, glass or diamond-i...

   Anonymous (not verified) - 17 September, 2012

7. MUFFIN

   Small, individual, savory or sweet bread made from a batter and leavened with baking powder or bakin...

   Anonymous (not verified) - 17 September, 2012

8. CHEF'S KNIFE

   An all-purpose knife used foe chopping, slicing and mincing. Its blade is usually between 8 and 14 i...

   Anonymous (not verified) - 17 September, 2012

9. MEUNIERE, A LA

   French for "in the style of the miller's wife". Refers to a cooking technique in which the item, gen...

   Anonymous (not verified) - 17 September, 2012

10. MEDALLION

    A small, round scallop of meat.

    Anonymous (not verified) - 17 September, 2012

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