Glossary

Cream

To beat softened butter, margarine or shortening alone or with sugar using a spoon or mixer until light and fluffy.

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Creamed Soups

Pureed soups with a smooth, silky texture. The main flavor is frequently a single vegetable, such as asparagus or carrot. They may be thickened with flour or potatoes and can be made without…

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Crimp

To seal the edge of a double-crusted pie by pinching or pressing the crusts together with your fingers, fork or other utensil.

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Crisp

A baked fruit dessert that has a crumb topping over fruit. The topping generally has flour, sugar and butter and may or may not have oats, nuts and spices. The topping gets crisp while baking.

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Crisp-Tender

A stage of vegetable cooking where the vegetables are cooked until they are crunchy yet tender enough to be pierced with a fork.

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Crush

To reduce foods to crumbs, paste or powder. Herbs can be crushed in a mortar and pestle. Garlic cloves and fresh gingerroot can be crushed with the side of a knife.

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Cube

To cut foods into 1/2-inch to 1-inch square pieces.

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Cured Ham

Infused with a solution of sugar, salt and nitrite to enhance flavor and shelf life. A cured ham can also be smoked.

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Cut In

To break down and distribute cold butter, margarine or shortening into a flour mixture using a pastry blender or two knives.

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Cut-Up Chicken

A broiler/fryer that has been cut into two breast halves, two thighs, two drumsticks and two wings. It may or may not have the back.

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