Culinary arts

Culinary arts

The art of preparing and cooking foods.

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Culinary arts > Cooking

crisp

Culinary arts; Cooking

V. To refresh vegetables such as celery and carrots by soaking them in ice water until they once again become crisp. Other foods, such as crackers that have lost their snap, may ...

grease

Culinary arts; Cooking

V. To rub the surface of a pan — such as a griddle, muffin pan or cake pan — with grease or shortening in order to prevent the food prepared in it from sticking. Grease and ...

chili oil

Culinary arts; Cooking

Vegetable oil in which hot red chiles have been steeped to release their heat and flavor. This spicy-hot oil is red-colored (from the chiles) and is a mainstay of Chinese ...

biotechnology

Culinary arts; Cooking

Very basically, food-related biotechnology is the process by which a specific gene or group of genes with desirable traits are removed from the dna of one plant or animal cell and ...

bioengineered foods

Culinary arts; Cooking

Very basically, food-related biotechnology is the process by which a specific gene or group of genes with desirable traits are removed from the dna of one plant or animal cell and ...

fideos

Culinary arts; Cooking

Very thin, vermicelli-type noodles. In Spain, they're often tossed with vegetables; in Mexico, they're used to make one version of sopa seca (dry soup).