Search results

1. SKIM

   To remove impurities during cooking from the surface of a liquid such as stock or soup.

   Anonymous (not verified) - 17 September, 2012

2. REST

   To allow food to sit undisturbed after roasting and before carving. This allows the juice to seep ba...

   Anonymous (not verified) - 17 September, 2012

3. XEROTIGANA

   Traditional Cretan sweet; its dough contains raki. Usually served at weddings.

   Anonymous (not verified) - 17 September, 2012

4. DRY CURE

   A combination of salts and spices used to preserve meats, often used before smoking to process meats...

   Anonymous (not verified) - 17 September, 2012

5. ZEST

   The thin, brightly colored outer part of citrus rind. It contains volatile oils, making it ideal for...

   Anonymous (not verified) - 17 September, 2012

6. AU GRATIN

   A French term that refers to cooking a food in a hot oven or under the broiler to form a crisp golde...

   Anonymous (not verified) - 17 September, 2012

7. JUS or AU JUS

   A French term, meaning "with juice" that refers to serving roasted meat with its juice only.

   Anonymous (not verified) - 17 September, 2012

8. HOLLANDAISE

   A classic emulsion sauce made with vinegar reduction, egg yolks and melted butter, flavored with lem...

   Anonymous (not verified) - 17 September, 2012

9. OMELET

   Beaten egg, cooked in butter in a specialized pan or skilled, then rolled or folded into an oval. Om...

   Anonymous (not verified) - 17 September, 2012

10. HOMOGENIZATION

    A process used to prevent the milk fat from separating out of milk products. The liquid is forced th...

    Anonymous (not verified) - 17 September, 2012

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