Glossary Edit this page History Talk2 42,280pages on this wiki Category page Sorting type: Most visited Most visited Alphabetical Recently edited | Top 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 Pages in category "Glossary" Sorbitol Unmold Bavarian cream “ To coagulate, or separate into curds and whey. Soured milk curdles, as do some egg- and... Curdle Hardtack Floating islands “ The removal of salt from foods. Food is soaked in cold, water or washed under running water to... Desalting “ A mixture of flour and fat that, after being slowly cooked over low heat, is used to thicken... Roux Danish pastry “ To press a decorative pattern into the raised edge of a pie crust. To carve slashes, grooves and... Flute “ dressing A mixture of seasoned breadcrumbs, cornbread, rice, potatoes, or other food item used... Stuffing “ A small cookie classically made of almond paste or ground almonds (or both) mixed with sugar and... Macaroon “ Although the origin of the name is vague, it seems to come from the longtime association between... O'Brien potatoes S'mores “ After food (usually meat) has been sautéed and the food and excess fat removed from the pan... Deglaze “ A decorative, fluted paper sock that is slipped over a protruding meat bone, such as in a crown... Frill Back 1 2 3 4 5 6 7 ... 61 Next Subcategories Glossary by country Coffee glossary Cooking techniques Equipment Tea glossary Weights and measures Wine glossary