Preparing food {cooking} can use utensils.
Brush sauce on while baking {baste}.
Bleach {blanch almonds}.
Brown and then simmer in little water {braise}.
Coat with scrambled egg and breadcrumbs {breaded}.
Bake under flames or coils {broil}.
Fry until carmelized {brown, cooking}.
Thin slice {chipped}.
Cook just below boiling {coddled}.
Make into paste {cream, mash}.
Chop into small squares {dice food}.
Take out bones {fillet, meat}.
At table, a server can light liqueur in a serving dish {flambée, food}.
Stew chopped meat or chicken in gravy {fricassee}.
Bake on an egg coating to make a shiny surface {glaze, food}.
shredded {grated}.
Gel with pectin or gelatin {jellied}.
Cut in thin strips {julienne, cut}.
Massage bread dough {knead}.
Soak in sauce {marinate}.
Chop into small pieces {mince, food}.
Boil for a short time {parboil}.
Peel {pare}.
Recycle boiled water through ground coffee {percolate coffee}.
Soak in salt water and/or vinegar {pickled}.
Bake and serve meat or fish on a board {planked}.
Simmer {poach}.
Press from cookie press or pastry bag {pressed}.
Strain to make particles {pureed}.
Push through a sieve {riced}.
Fry quickly in oil or fat {sauté food}.
Put in boiling water or steam {scald}.
Bake with milk and breadcrumbs {scalloped}.
Cut lines into {score, groove}.
Break up eggs by stirring with a fork or whisk {scramble}.
Burn {sear}.
baked eggs {shirred}.
Cook below boiling {simmer}.
Keep meat in smoke a long time {smoke, meat}, to preserve.
Soak in boiling water to extract aromatic flavor {steep}.
baked food in baking dish {casserole, bake}.
small ceramic or thick glass bowl for baking {ramekin}.
egg yolks and beaten egg whites {soufflé, food}.
Sodium tartrate {baking powder} is fast. Sodium phosphate is slow.
Sodium bicarbonate {baking soda} is for baking using sour liquid.
Potassium bitartrate or potassium hydrogen tartrate {cream of tartar, cooking} stabilizes beaten egg whites and is an emetic.
leavening {yeast, food}.
served food {chow, food}.
fermented corn and rye or wheat {sour mash}.
Garnishes {garnish, food} are paprika, dill, celery, popcorn, mushroom, olive, cheese, lemon slice, avocado, radish, salted whipped cream, parsley, chive, and hard egg.
pickles and other vegetables {relish, food}.
Apple cider, wine, or distilled alcohol can make 5% acetic acid {vinegar}. Balsamic vinegar is from grapes.
Appetizers {canapé, appetizer} can have toppings on crackers or small toasts.
appetizers {hors d'oeuvres}.
A flat bread or tortilla rolled around cream cheese can spread to look like pinwheel vanes {pinwheel}.
bread cooked in boiling water {bagel}.
baked wheat flour and baking powder or baking soda {biscuit, bread}.
thin pancake rolled around cottage cheese or sour cream {blintz}.
whole-wheat bread {brown bread}.
flour and water {camp biscuit}.
thin pancake served with fruit {crepe, food}.
crescent butter roll {croissant}.
large, round, crusty bread roll for soup or stew {croustade}.
small toast piece {crouton}.
dough ball in soup or stew or baked dough filled with fruit {dumpling}.
Round flat muffins {English muffin}, with side slits, can have flour, yeast, and oil.
Toast {French toast} can soak in scrambled egg and fry on griddle.
Fried wheat flour can have vegetables or fish {fritter}.
pancake {griddlecake}.
thin crisp unleavened bread {matzo}.
thin crisp toast {Melba toast}.
wheat flour, milk, egg, fried on griddle {pancake}.
Folded oval bread rolls {Parker House roll} can have flour, yeast, milk, and butter.
wheat flour, oil or butter, water, sugar {pastry}.
thin bread crust topped with tomato sauce, cheese, and other toppings and baked {pizza}.
Muffins {popover} can have wheat flour, egg, and milk.
wheat flour, baking powder or baking soda, water {quick bread}.
small cubic bread {roll, bread}.
baked dried sweet bread {rusk}.
bread with much shortening {shortbread}.
cake with much shortening {shortcake}.
Biscuits {soda biscuit} {soda cracker} can rise with baking soda.
Wheat flour with yeast in sour milk {sourdough} can be starter for bread rising.
pastry with folded crust {turnover, food}.
wheat flour, milk, egg, sugar baked in waffle iron {waffle}.
corn mush {corn pone}.
oatmeal porridge or cornmeal mush {hasty pudding}.
Fried cake {hoe-cake} can have cornmeal, baking soda, and water.
corn pudding {Indian pudding}.
cornmeal boiled until thick {mush}.
cornmeal {pone}.
cornmeal, egg, milk, butter {spoon bread}, cooked soft.
thin unleavened cornmeal and calcium pancake {tortilla}.
with milk {au lait}.
curdled-milk thick part {curd}, not whey.
steamed pudding {duff, food}.
rennet custard {junket, food}.
whipped cream, gelatin, flavor {mousse, whipped}.
flour, egg, milk, beef dripping {Yorkshire pudding}.
with Parmesan cheese {au gratin, cheese}.
melted cheese poured on toast {rarebit}.
melted cheese baked on toast {Welsh rarebit}.
egg, ham, English muffin, butter and lemon cream sauce {eggs Benedict}.
toast, cream sauce with hard-boiled egg whites, grated hard-boiled egg yolk {eggs goldenrod}.
scrambled egg pancake filled with cheese and vegetables or meat {omelet}.
rice, chicken {arroz con pollo}.
meat or chicken, bean sprouts, water chestnuts, other vegetables, sauce on rice {chop suey}.
meat or chicken, bean sprouts, water chestnuts, other vegetables, sauce on fried noodles {chow mein}.
fried skin {crackling}.
fish, onion, carrot, egg, matzo, seasoning {gefilte fish}.
chopped browned meat, potatoes {hash}.
baked ground beef and tomato sauce, or mixed beef and bread or potatoes with salt and spices {meat loaf}.
boiled ham or corned beef, pepper, cloves, bay leaf, beets, turnips, new potatoes, baby carrots, small onions {New England boiled dinner}.
potatoes, chicken, pickle, green pea, carrot, mayonnaise {Olivier} {Russian salad}.
fish, white sauce, vegetables, in parchment paper for baking {papillote, paper} {en papillote, paper}.
liver paste from goose or duck {paté}.
dry meat pounded with fat {pemmican}|.
pasta squares filled with chopped meat or cheese {ravioli}.
ground meat, egg, salt, pepper {Salisbury steak}.
bacon, butter, onion, carrot, parsley {salmi}, for game.
beef marinated in vinegar and then pot roasted {sauerbraten}.
Breaded veal cutlet {schnitzel Holstein} can have fried egg on top.
breaded meat {schnitzel}.
Beef or lamb cubes in gravy can be in a casserole with mashed potatoes on top {shepherd's pie}.
fried sliced meat and vegetables {sukiyaki}.
round steak, tomato, onion, celery, herbs {Swiss steak}.
breaded veal cutlet {Weiner schnitzel}.
shish kebab {shaslik}.
Meat, onion, green pepper, and tomato pieces can be on skewers and roasted {shish kebab}.
bread slices with meat and/or vegetable filling {sandwich}.
Sandwiches {club sandwich} can have three bread slices with meat, tomato, lettuce, and salad dressing.
large sandwich roll with meat, cheese, lettuce, tomato, onion {hero sandwich}.
chopped meat in cellulose casing {sausage}.
hot dogs in buns {pig in blanket}.
sausage {wurst}.
veal, onion, cream, stew {blanquette de veau}.
beef, red wine, bacon, mushroom, onion, stew {bourguignon}.
shrimp or meat or sausage, rice, spices, tomato {jambalaya}.
beef browned and then baked in a covered pot, or a cheaper beef cut baked in oven a long time {pot roast}.
meat and cheese platter {antipasto}.
cauliflower, green bean {Bermuda salad}.
romaine lettuce, coddled egg, anchovy rub, parmesan cheese, croutons, garlic vinaigrette dressing {caesar salad}.
raw vegetables, hard boiled eggs, cheese, meat {chef's salad}.
chopped chicken or turkey, bacon, hard-boiled eggs, tomato, avocado, cheddar cheese, lettuce {Cobb salad}.
raw shredded cabbage, mayonnaise {coleslaw}.
red cabbage, cabbage, pea, beet {harlequin slaw}.
veloute sauce, herbs, shallots, capers {ravigote salad}.
cole slaw {slaw}.
mixed greens, tomatoes {spring salad}.
apple, celery, lemon juice, walnuts, mayonnaise {Waldorf salad}.
tarragon, chervil, shallot {béarnaise sauce}.
fruit, herb, and spice relish {chutney}.
ketchup, mustard, vinegar, soy sauce, relish {condiment}.
cumin with other spices {curry}.
dried-kelp {kombu} broth {dashi}.
mayonnaise, sour cream, curry {madrilène}.
white wine, fish stock, egg yolk, butter {Marguery}.
oil, egg yolks, lemon juice or vinegar, salt {mayonnaise}.
five basic sauces {mother sauce}.
green tomatoes, horseradish, bell pepper, spices {piccalilli}.
Sauces can have red hot peppers {red pepper sauce}, like Tabasco(TM) or Uncle Pete's.
fermented soy, salt {soy sauce}.
pineapple, vinegar, soy sauce {sweet and sour}.
mayonnaise, onion, pickle {tartar sauce}.
soy sauce, cornstarch, sugar, garlic {teriyaki}.
soy, vinegar, spice {Worcestershire sauce}.
cream sauce, green pepper or pimiento, mushroom {a la king}.
with Madeira, egg yolk, cream, or with cream sauce, cheese, nutmeg, sherry {a la Newburg}.
milk, butter, flour, salt, cayenne pepper, nutmeg {béchamel sauce}.
cream sauce for meat, fish, or shellfish {bisque}.
oil or butter, shallot or garlic, thyme, bay leaf, pepper {bordelaise sauce}.
gravy with meat juices {brown gravy}.
boil butter to sediment milk solids {drawn butter}.
melted cheese and wine {fondue, cheese}.
milk, cornstarch, meat juice {gravy}.
butter, egg yolks, lemon juice or vinegar {hollandaise sauce}.
sour cream, chili {louis}.
onion, butter, parsley {lyonnaise, sauce}.
béchamel sauce with shredded or grated cheese {mornay, sauce}.
milk, flour, egg, paprika {Newburg}.
tomatoes, cream {Roma}.
sour cream, brown gravy, mushroom, green onion {stroganoff}.
Newburg sauce {thermidor, sauce}.
white sauce with chicken or veal stock, or fumet thickened with white roux {veloute sauce}.
milk, flour, butter {white sauce}.
milk, egg, sugar, flour, butter {yellow sauce}.
mayonnaise, salad dressing, oil and vinegar, and the like {dressing}.
oil, garlic, lemon juice or vinegar {French dressing}.
mayonnaise, anchovy, tarragon vinegar, parsley, scallion, garlic {green goddess}.
mayonnaise, vinegar {Italian dressing}.
Italian salad dressing, butter, lemon juice {Lorenzo}.
oil, vinegar {oil and vinegar}.
mayonnaise, pimiento, chives, ketchup, spices {Russian dressing}.
mayonnaise, chili sauce, olive, bell pepper, pickle, onion {Thousand Island}.
oil, vinegar, salt, pepper {vinaigrette, dressing}.
tomato, brown sugar, vinegar {barbecue}.
tomato, vinegar, brown sugar {catsup}.
meat in tomato, onion, and pepper sauce {chili con carne}.
tomato, brown sugar, vinegar, chili pepper {chili sauce}.
chili sauce or ketchup, horseradish, Worcestershire sauce {cocktail sauce}.
sauce with tomato, okra, and peas {Creole, sauce}.
garlic, tomato, anchovy, black olive, capers, lemon juice {Nicoise}.
tomato, garlic, mushroom {scaloppini}, for veal or shrimp.
meat and/or vegetables boiled in water {soup}.
hot or cold beet soup {borscht}.
spicy fish stew {bouillabaisse, soup}.
milk and potato soup with fish or clams {chowder}.
light soup {consommé, soup}.
reduced fish broth {fumet, soup}.
tomato, onion, green pepper, herb soup {gazpacho}.
thin soup {gruel}.
soup with pasta, beans, and vegetables {minestrone}.
split pea and tomato soup {mongole}.
boiled oats or other grain, served with milk {porridge}.
fire pot {pot-au-feu, soup}.
Vegetable stews {pottage} can have meat.
cold potato, leek or onion soup {vichyssoise, soup}.
Bouillon cubes {bouillon cube} can have beef, chicken, or fish broth/stock.
fish stock {court bouillon}.
thick soup {stew}.
meat, vegetable, and paprika stew {goulash}.
stew with okra {gumbo}.
spicy rabbit stew {hasenpfeffer}.
meat, tomatoes, potatoes, onions {mulligan stew}.
tamarind concentrate, lemon juice, coconut milk, red lentils {mulligatawny}.
stew with pepper {pepperpot}.
stew in a pastry shell {potpie}.
meat and vegetable stew {ragout}.
beans cooked in brown sugar and ketchup {Boston baked beans}.
browned shredded potato cakes {hashed browns}.
bread, tomato, green pepper, cucumber, onion, garlic, capers, black olive, anchovy {panzanella}.
cooked taro root paste {poi}, sometimes fermented.
short-grain or Arborio Italian rice, butter or olive oil, broth {risotto, rice}.
corn kernels, lima beans {succotash}.
breadcrumbs, bacon {a la Casino}.
almond {almandine, almond}.
agar gelatin {aspic}.
minced food inside bread fried in deep fat {croquette, food}.
butter, onion, celery, green pepper, parsley {deviled}.
meat juices from roasting {drippings}.
anise liqueur, vermouth {duchess, food}.
eggs, flour {Franconia}.
fried in deep fat {French-fried}.
beets, vinegar, sugar, cornstarch, salt {Harvard}.
paprika {Hungarian}.
minced apple, spice, and sometimes meat {mincemeat}.
steamed rice plus meat or fish and vegetables {pilaf, rice}.
bread crumb and butter topping {polonaise, food}.
Baked chopped-spinach, onion, celery, parsley, and aniseed-liqueur topping can be on oysters {Rockefeller oyster}.
heated and stirred bacon grease and flour {roux, food}.
beets {Russian, beets}.
coated and fried {southern fried}.
tomato, cheese {Spanish}.
deep fried rice-flour-coated vegetables and/or fish {tempura}.
sweet prepared food {confection}.
Icing {fondant, icing} can have condensed milk, butter, salt, confectioner's sugar, vanilla.
sugar and butter glaze {frosting}.
butter, sugar, vanilla, rum or brandy {hard sauce}.
corn syrup, sugar, gelatin, starch, covered with powdered sugar {marshmallow}.
baked egg whites and sugar {meringue}.
double cream, sugar {russe, dessert}.
wheat, yeast, butter, egg {brioche, bread}.
wheat flour, yeast, sugar, fried in deep fat {doughnut}.
flour, sugar, cinnamon, yeast, currants {hot cross bun}, marked with cross and served on Good Friday.
sweet bread baked in crown shape {king's ring}.
almond biscuit {tortoni}.
sliced and toasted sweet baked bread {zwieback}.
white sponge cake {angel cake}.
rum cake {baba au rhum, cake}.
Baked white cake can have ice cream and meringue {baked Alaska}.
apple, bread crumbs, butter, cinnamon {brown betty}.
dense chocolate cake {brownie}.
baked cream or cottage cheese, egg, milk, sugar {cheesecake}.
sponge cake {chiffon cake}.
wheat flour, yeast, nuts or raisins or brown sugar {coffeecake}.
thin pancake with fruit {crepe Suzette}.
twisted wheat flour, sugar, fried in deep fat {cruller}.
muffin fried on a griddle {crumpet}.
small cake in a paper cup {cupcake}.
chocolate cake {devil's cake} {devil's food cake}.
Cake {fruitcake} can have raisins, dried fruits, and nuts.
Cakes {gingerbread} can have wheat flour, baking powder, molasses, ginger, and sugar.
yellow cake {gold cake}.
thin cornmeal bread fried on a griddle {johnnycake}.
Cakes {kuchen} can have flour, yeast, butter, and cinnamon.
white cake, frosting, figs, candied fruits, chopped pecans {Lady Baltimore cake}.
small sponge cake {ladyfinger}.
sponge cake cookie in a rounded oval {madeleine, cookie}.
chocolate and vanilla swirled in cake {marbling}.
small flat round bread {muffin}.
small frosted butter cake {petite four}.
butter cake {pound cake}.
flour, baking powder, butter, jam, with syrup {roly-poly}.
Cake {sponge cake} can have no shortening or oil.
flour, baking powder, egg, sugar, anise oil {springerle}.
flour, yeast, raisins, candied fruit, almonds, rum, sugar, salt, butter, orange zest, nutmeg, cardamom {stollen}, for Christmas.
baked rolled thin cake with filling {strudel}.
Cakes {torte} can have ground nuts or breadcrumbs.
cake and cream layers {trifle}.
Cakes {upside-down cake} can have fruit or filling on bottom.
creamy center with chocolate coating {bonbon, candy}.
thickened sugar {candy}.
sugar syrup spun into thin strings around a stick {cotton candy}.
Soft candy {fudge, food} can have sugar, butter, and flavor.
molasses or brown-sugar candy {taffy}.
brown-sugar and butter candy {toffee}.
Candy {Turkish delight} can have sugar, cornstarch, and water.
Cookies {cookie} can be roll cookie, cutout cookie, drop cookie, refrigerator cookie, or sheet cookie.
Cookies {gingersnap} can have wheat flour, baking powder, molasses, ginger, and sugar.
Cookies {hermit} can have raisins, nuts, and spices.
almond paste or coconut, egg white, sugar {macaroon}.
orange, coconut {ambrosia, food}.
stewed fruit in syrup {compote, fruit}.
two or more stewed fruits in syrup {conserve}.
fruit boiled in sugar {preserves}.
candy or candied fruit {sweetmeat}.
chopped candied fruits {tutti-frutti}.
ice cream and ice layers in a mold {bombe, ice cream}.
shaved ice fruit drink or milkshake {frappe}.
Ice cream, fruit, sauce, and whipped-cream can be in layers, or frozen whipped cream, egg, sugar, and flavor can mix {parfait, ice cream}.
water, milk, egg whites or gelatin, sugar {sherbet}.
shaved ice {snow, food}.
Ice-cream layers {spumone} {spumoni} can have nuts and candied fruits.
honey, nuts {baklava}.
sugar, egg white, water {divinity}.
powdered almonds, egg whites, sugar {marzipan}.
corn syrup, sugar, peanuts, margarine, vanilla {peanut brittle}.
pecan, brown sugar, vanilla, butter, optional candied cherry {penuche}.
nuts boiled in syrup {praline, nuts}.
pastry with cream filling {cream puff, food}.
pastry with fruit filling {Danish pastry}.
pastry with custard or whipped cream {éclair}.
pastry with no filling {French pastry}.
fluffy pastry with whipped cream inside {Napoleon}.
pastry with air inside {puff pastry}.
soft round pastry {scone}.
tart shell, chopped fig, citron peel, brown sugar, egg, raisin, nuts {banbury tart}.
chocolate and vanilla pudding with whipped cream {Boston cream pie}.
thick fruit pie with thick top and bottom crusts {cobbler, food}.
pastry shell filled with meat or fruit {pie}.
pastry shell {piecrust}.
small pie with sweet filling {tart, food}.
cake, whipped cream, raspberry jam, in layers {Washington cream pie}.
pudding with milk, sugar, and cornstarch {blancmange}.
pudding with flour, egg, double cream, and sugar {Charlotte russe}.
flour, butter, bread crumbs, dried fruit, candied peel, brown sugar {Christmas pudding}.
milk, egg, sugar {custard}.
pudding, rum, lemon rind, sugar, whipped egg whites, candied fruit {Nesselrode}.
boiled milk, egg or cornstarch, and sugar {pudding}.
custard with milk, gelatine, egg white, and egg yolk {Spanish cream}.
dried tapioca, milk, sugar, egg {tapioca pudding}.
warm custard with Marsala wine {zabaglione, food}.
Food {Mexican food} can feature chili peppers.
rice dish {arroz}.
soft taco with filling {burrito}.
soup {caldo}.
meat {carne}.
seafood dish {ceviche}.
chile wrapped in egg and fried {chile relleno}.
sausage {chorizo}.
meat or cheese filled rolled tortilla and chili sauce {enchilada}.
stuffed pastry {empanada}.
refried pinto beans {frijoles}.
small thick tortilla {gorditas}.
mashed avocado {guacamole}.
eggs {huevos}.
stew {menudo}.
sauce {mole, sauce}.
tortilla chips with melted cheese {nachos}.
ground beef filling {picadillo}.
Salsa can have tomato, onion, and chiles {pico de gallo}.
chicken {pollo, food}.
tortilla with melted cheese {quesadilla}.
sliced pepper {rajas, food}.
tomato, onion, and chiles {salsa, food}.
pasta in broth {sopa}.
folded tortilla with filling {taco}.
masa, peppers, and filling wrapped and steamed in plantain or cornhusk {tamale}.
dried meat cured with salt and vinegar {tapas, food}.
sandwich {torta}.
toasted or fried tortilla {tostada}.
Glass cylinders {bell jar} can have width half of height, with open side down to cover something.
metal skewer {brochette, skewer}.
porcelain dish, plate, cup, or bowl {china}.
wood or plastic stick pairs {chopsticks}.
wood or plastic disc {coaster}, to put under glass.
baked clay cooking or serving pot {crockery} {crock}.
china from Delft, Holland {delft}.
unbaked clay pots, dishes, or cups {earthenware}.
silver-plated serving dish, spoon, knife, or fork {silver plate}.
Metal, wood, or plastic flat rectangular pieces {spatula} can have handles for scraping surfaces.
sandstone baking flat {stoneware}.
Thin 10-centimeter-long plastic sticks {swizzle stick} can stir alcoholic drinks.
flat wood board {wood block}.
Glass cylinders {beaker} can have width and height almost the same, with open side up, to hold fluid.
Metal or plastic cylinders {canister} can have a lid for holding solids.
Glass bottles {cruet} can have a narrow neck and small opening with lid, for oil or vinegar.
pitcher {decanter}.
Large pitchers {ewer} can have a large opening.
small water bowl {fingerbowl}, in which to dip fingers after eating greasy or sticky food.
Large containers {flagon} can have a spout and handle, to hold liquids.
wood box {humidor}, in which to put cigars.
Glass cylinders {Mason jar}, with width half of height, have screw-on lids with rubber seals.
Large glazed baked clay cups {stein}, for beer or ale, can have a handle.
Large metal bowls {tureen} can be for soup.
Small vase-shaped vessels {urn} can hold solids.
Glass or plastic cylinders {volumetric} can have rulings, with volume in milliliters.
large thick iron pot {caldron}, for boiling.
Metal pans {chafing dish} can be for cooking food on dining tables.
Bottom metal pot holds boiling water, and top metal pot {double boiler} holds chocolate or other food, to prevent scalding.
Large metal containers {vat} can hold liquids.
large metal convex pan {wok}.
Glass containers {flask} can hold liquids, with a round opening at top.
Insulated containers {Dewar flask} can hold cold liquefied gases.
Pyramidal glass containers {Erlenmeyer flask} can have a round opening at top.
knives {cutlery}.
heavy metal chopping knife with rectangular blade {cleaver}.
Metal cups {chalice} can have a stem and base.
Small cups {demitasse, cup} can be for coffee.
Glasses {goblet} can have a stem and base.
Metal cups {grail} can have a stem and base.
large decorated cup {loving cup}, used as award.
Oval glasses {snifter} can have a short stem and base and a wide opening, used for brandy.
Glasses {stemware} can have a stem and base.
Large metal cups {tankard}, for beer or ale, can have a handle.
Medium-size glasses {tumbler} can have width and height almost same, with no stem.
Heavy pots {Dutch oven}, with a lid, can cook at low heat for long times.
Small braziers {hibachi} can have charcoal fuel.
Ovens {rotisserie} can have rotating spits for roasting meat.
Outline of Knowledge Database Home Page
Description of Outline of Knowledge Database
Date Modified: 2022.0225