Flambé

The term flambé [flahm-BAY] is a French word meaning “flaming” or “flamed.” Flambé means to ignite foods that have liquor or liqueur added. This is done for a dramatic effect and to develop a rich flavor of the liqueur to...

Kneading

Kneading is a process in the making of bread or pasta dough, used to mix the ingredients and add strength to the final product. Its importance lies in the mixing of flour with water. When these two ingredients are combined...

Parboiling

Parboiling (or leaching) is the partial boiling of food as the first step in the cooking process. The word is often used when referring to parboiled rice. Parboiling can also be used for removing poisonous or foul-tasting substances from foodstuffs....

Sieve

A sieve, or sifter, is a device for separating wanted elements from unwanted material or for characterizing the particle size distribution of a sample, typically using a woven screen such as a mesh or net. The word “sift” derives from...

Beat/Beaten

In cooking, the term refers to the act of mixing or stirring ingredients rapidly until they are blended. For example, egg whites can be beaten until they are light and airy and the volume has increased. Source: RecipeTips.com OXO Good...