Glossary

Click on a letter to be directed alphabetically through the glossary

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

A.

 

 

 

 

B.

BTB - Bring to a boil

 

C.

Caramelization - term used to describe the process, that the application of heat does, to transform

the chemical makeup of food where the sugars brown up and give a sweet nutty flavor,

while sealing in the juices.

D.

E.

Evoo - Extra Virgin Olive Oil

F.

G.

H.

I.

J.

K.

L.

M.

N.

O.

P.

Q.

R.

S.

Sautee - literally means to jump. When you sautee you are starting with a hot pan with 2 - 3 T. oil,

just before smoking point

 

Sear - to caramelize the exterior surface of meat, poutry, seafood with the main goal of sealing in

juices, before completing the cooking process.

 

Smoking point - the temperature at which oil smokes, this is just before the oil will erupt into

flames. Every oil has a different point.

T.

U.

V.

W.

X.

Y.

Z.