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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Cooking 
cleaver
Culinary arts; Cooking
Used mainly by butchers and Chinese cooks, a cleaver is an axlike cutting tool. Its flat sides can be used for pounding, as in tenderizing meat. Cleavers are usually heavy for ...
cassareep
Culinary arts; Cooking
Used primarily in West Indian cookery, cassareep is a bittersweet condiment made by cooking the juice of bitter cassava with brown sugar and spices until it reduces to a syrup. ...
cooling rack
Culinary arts; Cooking
Used to cool baked goods such as cakes and breads, a cooling rack is made of a network of closely arranged wires, set on short legs to raise it above the level of the countertop. ...
egg scissors
Culinary arts; Cooking
Used to remove the top of soft-cooked eggs, this circular gadget has a scissors-style handle. It's positioned over the top of the egg and, when the handle is operated, a ring of ...
degrease
Culinary arts; Cooking
Using a spoon to skim fat from the surface of a hot liquid, such as soup, stock or gravy. Another way to degrease is to chill the mixture until the fat becomes solid and can be ...
Albert sauce
Culinary arts; Cooking
Usually served with beef, this is a rich horseradish sauce with a base of butter, flour and cream.
fry
Culinary arts; Cooking
V. To cook food in hot fat over moderate to high heat. deep-fried food is submerged in hot, liquid fat. Frying (also called pan frying) or sautéing refers to cooking food in a ...
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)