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Glossary

Mutton

Meat from a sheep that is over 1 year old.

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Oily Fish

Has a fat content of more than 6 percent and can be as high as 50 percent. Due to the high fat content, these fish have a firm, meaty texture and a strong rich flavor. These fish stay moist during…

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Pan-Broil

To cook tender cuts of meat, uncovered, in a skillet on the stovetop without the addition of any fat or liquid.

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Pan-Dressed

Fish or small game with the internal organs and head removed, making it ready for cooking.

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Pan-Dressed Fish

A dressed fish with the head and tail removed.

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Pan-Fry

To cook tender cuts of meat, uncovered, in a skillet on the stovetop with the addition of fat but no liquid.

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Parboil

To boil foods, usually vegetables, until partially cooked. Most often used when vegetables are finished using another cooking method or chilled for marinated salads or appetizer dips.

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Partially Set

The consistency of chilled gelatin (resembles unbeaten egg whites) before fruits, vegetables and nuts can be added without floating.

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Pasta Filata

An Italian cheese-making technique that gives cheese, such as mozzarella and provolone their elasticity. These cheeses stretch or string when they are cooked or melted.

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Peel

To remove the skin from fruits and vegetables. To remove the peel, use a small sharp knife, a grater, a vegetable peeler or zester. Also, the outer portion of a citrus fruit is known as the…

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