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Glossary of Cooking Terms

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

E & F

Egg piercer - A kitchen tool with a sharp spring-mounted pin; used to pierce a tiny hole in the large end of an egg before boiling to prevent the egg from cracking. The hole allows the air inside the egg to slowly escape.

Electric mixer - There are two basic types of electric mixers: hand-held and stand. The hand-held model is excellent for quickly beating egg whites, whipping cream or blending batters. Most hand mixers have three speeds (high, medium, low), which allow user control, and beaters that can be removed easily for cleaning. Heavy-duty stand mixers are useful for mixing stiff dough or large quantities of any dough or batter. Most stand mixers come with a stainless steel or glass bowl that sits on the base below the beaters. Some models come with several types of beaters including a dough hook.

Eviscerate - remove the entrails from an animal in preparation for cooking.

Extra lean - Poultry, meat, seafood or game containing less than 5 grams of fat, less than 2 grams of saturated fat and less than 95 milligrams of cholesterol per serving (100 grams).

Fat-free - A food containing fewer than 0.5 grams of fat per serving.

Fillet - particular cut of meat or fish without bone

Five flavors - Fourth-century Chinese culinary concept that there are five essential flavors - bitter, hot, salty, sour and sweet - that should be combined and contrasted in preparing food.

Flambé – a dramatic technique of quickly enveloping a dish in flames by igniting a small amount of heated liquor poured over it.

Fold - To combine two ingredients by lifting and turning one over the other with a spoon using a gentle cutting and smoothing motion. This process is used when the airy quality of a product needs to be maintained.

Freezing techniques - Warm products that are to be frozen need to be cooled as rapidly as possible. Place items, leaving room to expand, in a freezer safe container on an ice bath to quickly lower the temperature. Once chilled, the container can now be placed in the freezer.

Fresh - FDA requires a food labeled "fresh" to be raw, having never been frozen or heated, and containing no preservatives. This does not apply to some uses of the term fresh, as in "fresh milk" or "fresh bread."

Fresh frozen - Food that was frozen when it was fresh.


A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

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Last Modified: 11/28/11.