Glossary

Broiler/Fryer Chicken

A chicken about 7 weeks old that weighs 2-1/2 to 4-1/2 pounds.

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Broth

Made from simmering meats, poultry, fish or vegetables, broths have less body than stocks. However, stocks and broths often are used interchangeably.

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Brown

To cook foods in a small amount of fat over medium to high heat until the food becomes brown, sealing in the juices and developing rich pan drippings.

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Brown Bits

Little flecks of browned food that is left in the bottom of a pan after browning or cooking meat or poultry.

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Brown Rice

Rice that has had the husk removed but not the bran layer. The bran layer retains more vitamin, mineral and fiber content than white rice. When cooked, the grains are separate and have a chewy…

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Buckle

A baked, cake-like fruit dessert made with berries. Named because the cake sometimes buckles under the weight of the topping.

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Butt End

The round end of a ham.

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Butterfly

To split foods, such as chicken breast, boneless meat or shrimp, lengthwise in half, leaving the meat attached along one side.

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Capon

A castrated male chicken between 4 and 8 months old that weighs 4 to 7 pounds.

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Caramelize

To heat sugar in a skillet or saucepan over low heat until melted and golden brown. Also refers to cooking onions in butter until soft, caramel-colored and rich in flavor.

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