![]() ![]() They might be synthetic materials copied from nature or naturally occurring substances.Īerate: To incorporate air into a mixture by sifting or mixing.Īerobic Bacteria: Those that thrive on oxygen.Īging: The period where freshly killed meat is allowed to rest so that the effects of rigor mortis dissipate, or the period during with freshly milled flour is allowed to rest so it whitens and produces less sticky dough. Acids have a PH of less than 7.Īcidulation: The process of adding citric or acetic acid to water, used to preserve color, to clean aluminum or to soak kidneys and game.Īdditives: Substances added to many foods to prevent spoilage or to improve appearance, texture, flavor or nutrition. Foods like citrus juice, vinegar, and wine that have a sour or sharp flavor. When referred to meat, it means medium rare.Īcid: A substance that neutralizes a base (alkaline) in a liquid solution. ![]() Refer to this page if you are unsure of what a certain term means.Ī La Carte: Menu in which items and beverages are priced individually Culinary Terms: A la grecque bruchettaĪ la grecque: A preparation style where vegetables are marinated in olive oil, lemon juice, and herbs and served cold.Ī Point: French term for cooking until the ideal degree of doneness. Here you will find an in-depth description of popular culinary terms.
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