Zest is the outer, colorful skin of citrus fruit and is often used to add strong flavor to foods, such as lemon meringue pie, sorbets and salads. Zest has become a synonym for spice, strong flavor or … [more]
This bright green, aromatic and flavorful sauce originated in Genoa, Italy. Traditionally this thick sauce is made by pulverizing or pounding large quantities of basil leaves with pine nuts, olive … [more]
Is a paste of ground sesame seeds that is both savory and sweet. Used in a variety of Middle Eastern dishes from Hummus to Baba Ghanoush as well as many vegetarian dishes, it is readily available in … [more]
There are basically two stages to whipped cream (the third is butter). Soft Peak stage is when the whip is held vertically and the cream gently folds over on the end. Stiff Peak stage is when the … [more]
This is a method in which it helps batters from sticking to the pan. Rub the pan with a little butter (unsalted) or shortening, using a paper towel to cover with an even coating (unsalted butter can … [more]
An Italian rice dish renowned for its creamy texture and moist consistency, risotto is founded on a starchy rice that comes from the town of Arborio in Northern Italy. The rice is gently sautéed in … [more]
The chicken variant of the Wiener Schnitzel. In the US this is called a chicken cutlet. A chicken breast pounded thin then successively dipped in flower, egg and breadcrumbs. It is deep or shallow … [more]
Temperature control is an important part of food storage. Perishable foods must be kept out of the "Food Danger Zone"(45-140º F) (7-60º C) as much as possible, because these temperatures support …
Classification by Marie-Antoine Carême into four categories: espagnol (based on brown stock based), velouté (based on white stock), béchamel (based on milk), and allmande (egg enriched velouté). [more]
1.) referring to a menu on which each individual item is listed with separate price. 2.) referring to cooking to order as opposed to preparing ahead. [more]
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