Home > Industry/Domain > Culinary arts
Culinary arts
The art of preparing and cooking foods.
3Categories 76118Terms
Add a new termContributors in Culinary arts
Culinary arts > Cooking 
umeboshi
Culinary arts; Cooking
Pickled Japanese plums that are picked before they're ripe, then soaked in brine and red shiso leaves, the latter of which adds flavor and a pink coloring. This Japanese ...
safflower oil
Culinary arts; Cooking
This flavorless, colorless oil is expressed from the seeds of the safflower, also called saffron thistle or bastard saffron. It contains more polyunsaturates than any other oil, ...
streusel
Culinary arts; Cooking
A crumbly topping consisting of flour, sugar, butter and various spices that is sprinkled on coffeecakes, breads, muffins and cakes. The word streusel is German for "sprinkle" or ...
caul
Culinary arts; Cooking
A thin, fatty membrane that lines the abdominal cavity, usually taken from pigs or sheep; pork caul is considered superior. The caul resembles a lacy net and is used to wrap and ...
pot pie
Culinary arts; Cooking
A dish of chunks of meat or poultry, chopped vegetables and rich sauce, combined in a deep bowl or casserole, topped with a pastry crust and baked.
draw
Culinary arts; Cooking
1. In cooking, to eviscerate; to remove the entrails, as from poultry or fish. 2. To clarify a mixture, as in drawn butter.
shirataki
Culinary arts; Cooking
Thin, translucent, gelatinous noodles made from the starch of a yamlike tuber known as Devil's Tongue. Shirataki, which are the shredded form of konnyaku, have no discernable ...
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)