Saturday, August 7, 2010

Food Terms Glossary Letter B

A container placed in a hot water bath to keep sauces and foods warm.
To cook in the oven.

Balsamic Vinegar
Popular Italian vinegar made from Trebbiano grapes used frequently in dressings and cooking.

To mix either by hand or with an electric mixer until ingredients are combined.

Béchamel Sauce
A classic white sauce made by cooking a roux and whisking in milk and seasoning until thickened.

Beurre Manié
A paste made of equal parts butter and flour added to a sauce to thicken it.

To cook, usually vegetables, in a pot of salted, boiling water until tender.

Blind Bake
To pre-bake a tart or pie dough until slightly dried prior to adding a wet filling to maintain crispiness of shell.

Bouquet Garnis
A bundle of herbs including bay leaf, parsley stem, peppercorns and thyme used for seasoning.

To cook in a small amount of simmering liquid and seasonings in a covered pan either on the stovetop or in the oven.

A solution of water and salt used to season and tenderize meats and poultry prior to cooking.

A large freshly made crouton used as the base for appetizers often topped with a fresh tomato-basil relish.

Buffalo Mozzarella
Fresh mozzarella made from the milk of buffalo, commonly served with Caprese Salad.

To cut a fillet into a thinner piece by slicing it horizontally and opening it up.

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