Glossary

Betty

A baked fruit dessert that alternates layers of sweetened fruit with cake, cookies or bread crumbs.

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Bias cut

To cut foods diagonally into slices. Most often used in stir-fries.

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Blanch

To cook for a few minutes in boiling water. This technique is used to help remove peels, to partially cook foods as a preparation step in a recipe or to prepare foods for freezing.

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Blend

To combine several ingredients with a spoon, electric mixer, blender or food processor.

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Blue-Veined Cheeses

Cheese that has been sprayed with or inoculated with mold spores and aged. The veins can be blue or green. These cheeses have a piquant flavor.

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Boil

To heat liquids until bubbles form that cannot be stirred down. In the case of water, the temperature will reach 212° at sea level.

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Bone

To remove raw or cooked meat from bones.

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Braise

To cook slowly in a small amount of liquid in a covered pan on the stovetop or in the oven. Generally used for less tender cuts of meat.

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Breading

A coating of fine bread crumbs or crackers used on meat, fish or vegetables.

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Broil

To cook foods about 4 to 6 inches from a heat source.

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