| Term | Definition
|
|---|
| boiling | To boil refers to heating a liquid until bubbles for and break at the surface, commonly 212 degrees for water at sea level.
A rolling boil is one that can't be slowed by stirring.
|
| Bolognese | A cooking style named after Bologna, Italy, in which dishes are served with a thick meat and vegetable sauce made with wine and milk or cream.
A ragu is a fypical Bolognese sauce.
|
| bouillabaisse | A French seafood stew made with fish and shellfish, onions, tomatoes, white wine, garlic, saffron and herbs. Often served over thick slices of French Bread.
|
| bouquet garni | Herbs tied or bagged in cheesecloth and used to
flavor soups or broths. They can easily be
removed at the end of cooking.
|
| Brazil nut | The seed of a large, Amazon jungle tree. High
in fat and high in the antioxident, selenium.
|
| bread starter | Before commercial baking powders and yeasts were available, bread starters were a mixture of flour, water, sugar and yeast set aside to ferment and then kept alive by regularly adding equal parts of water and flour.
Various types of starters include sourdough and Herman (see word search for recipes). Two cups of starter mixture substitutes for each package of yeast called for in a recipe.
The starter should not be used if it turns orange or pink as it has been invaded by undesirable backteria and must be discarded.
|
| bruschette | Traditionally, this is toasted bread rubbed with garlic
and olive oil. Now the bread is more often topped
with tomatoes, herbs, mushrooms, or other items.
|
| cacao | A tropical tree whose seeds are used to make
cocoa and chocolate.
|
| Cajun | A culinary style of French and Southern origins,
associated with the deep south. There are
numerous well known dishes, such as Jambalaya,
that come from this cuisine.
|
| calorie | An energy unit of measure. It is defined as the
energy required to heat one gram of water by
one degree C. at sea level. Fat and alcohol
both have nearly twice the calories per unit
of weight than carbohydrates and proteins.
|
| canape | An appetizer or hors d'oeuvre of bread or
crackers with some savory topping.
|
| cannelloni | A large, tube-shaped pasta. They are generally
boiled, stuffed, and served with a sauce.
|
| cannoli | Italian dessert of deep fried pasta shells filled
with a sweet ricotta cheese mixture.
|
| capellini | Thin pasta, slightly thicker than "angel hair"
pasta.
|
| cappuccino | An Italian coffee beverage of expresso, a little
steamed milk, topped with steamed milk foam and
cocoa powder.
|
| capsaicin | The "heat" in chiles comes from this compound.
Most prevalent in the seeds and veins of the
chiles.
|
| caramel | A candy produced by melting sugar to between
320 F. and 350 F. When cooled, it is hard and
brittle. Soft caramel, used as an ice cream
topping, is made by mixing butter and milk
with the caramel.
|
| caramelize | A cooking technique of topping a dish with sugar
and then melting the sugar with high heat. This
is the technique used to make creme brulee.
|
| carpaccio | Italian dish of raw beef, very thinly sliced,
drizzled with lemon juice and olive oil, and
topped with capers and onions.
|
| cassata | A traditional Italian dessert, typically made
with sponge cake enclosing a ricotta-chocolate
filling.
|
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