21 Terms
Contributors in Butter
Butter
saute
Dairy products; Butter
(saw-TAY) In French, saute means "to jump." That describes this method of cooking in which food is cooked quickly in a small amount of butter or oil. The food "jumps" as it is either rapidly stirred ...
liaison
Dairy products; Butter
A binding agent made up of egg yolks and cream, used for thickening soups and sauces. It should always be added off heat just before serving to prevent curdling. The basic ratio is 3 parts cream to 1 ...
lipids
Dairy products; Butter
A broad group of fatlike substances with similar properties. Animal or plant substances that are soluble in non-polar solvents. There are no monomer-polymer units as in polypeptides or ...
margarine
Dairy products; Butter
A butter substitute made originally from other animal fats, but nowadays exclusively from vegetable oils, is, like homogenization and pasteurization, a French innovation.
fatty acid
Dairy products; Butter
A chemical molecule consisting of carbon and hydrogen atoms bonded in a chainlike structure; combined through its acid group (-cooh) with the alcohol glycerol to form triglycerides. They are ...
hydrolysis
Dairy products; Butter
A chemical reaction in which a linkage between subunits of a large molecule is broken; a molecule of water enters the reaction and becomes part of the end products
toffee
Dairy products; Butter
A chewy and tender candy made of sugar and butter boiled together. Sometimes, other ingredients such as cream, nuts, or chocolate are added.
