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Culinary arts
The art of preparing and cooking foods.
3Categories 76118Terms
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Culinary arts > Cooking 
dehydrate
Culinary arts; Cooking
To remove the natural moisture from food by slowly drying it. Considered the original form of food preservation, dehydration prevents moisture spoilage such as mold or ...
dot
Culinary arts; Cooking
To scatter small bits (dots) of an ingredient (usually butter) over another food or mixture. Distributing bits of butter over the fruit in an apple pie, for example, allows the ...
disjoint
Culinary arts; Cooking
To separate meat at the joint, such as cutting the chicken leg from the thigh.
drizzle
Culinary arts; Cooking
To slowly pour a liquid mixture in a very fine stream over food (such as a sweet glaze over cake or bread, or melted butter over food before baking).
baste
Culinary arts; Cooking
To spoon or brush food as it cooks with melted butter or other fat, meat drippings or liquid such as stock. A bulb baster can also be used to drizzle the liquid over the food. ...
bind
Culinary arts; Cooking
To stir any of a variety of ingredients (eggs, flour and butter, cheese, cream, etc. ) into a hot liquid, causing it to thicken.
beat
Culinary arts; Cooking
To stir rapidly in a circular motion. Generally, 100 strokes by hand equals about 1 minute by electric mixer.
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)