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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Cooking 
carp
Culinary arts; Cooking
The principal ingredient in the Jewish dish gefilte fish, carp is a freshwater fish native to Asia but found throughout the world. It ranges in size from 2 to 7 pounds and favors ...
casein
Culinary arts; Cooking
The prinicipal protein in milk, which coagulates with the addition of rennin and is the foundation for cheese. Casein is also used in the production of nonfood items such as ...
distillation
Culinary arts; Cooking
The process of separating the components in a liquid by heating it to the point of vaporization, then cooling the mixture so it condenses into a purified and/or concentrated form. ...
albumin
Culinary arts; Cooking
The protein portion of the egg white, comprising about 70 percent of the whole. Albumin is also found in animal blood, milk, plants and seeds.
elderberry
Culinary arts; Cooking
The purple-black, tart fruit of the elder tree, elderberries can be eaten raw (though they are quite sour) but are better used to make jams, pies and homemade wine. The creamy ...
cruciferous vegetables
Culinary arts; Cooking
The scientific name for a group of vegetables that research has proven may provide protection against certain cancers. Cruciferous vegetables contain antioxidants (beta carotene ...
ascorbic acid
Culinary arts; Cooking
The scientific name for vitamin C, ascorbic acid is sold for home use to prevent browning of vegetables and fruits. It's used in commercial preparations as an antioxidant.
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)