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:: B :: |
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Baby Back Ribs |
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A fabricated cut of the pork
primal loin; a slab of ribs weighing 1.75 pounds or less. |
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Backribs |
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A fabricated cut of the pork
primal loin; consists of the ribs cut from the anterior end; also known
as country-style spareribs. |
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Bacon |
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A fabricated cut of the pork
carcass, cut from the sides and belly; consists of fat interspersed with
strands of meat; it is salted and/or smoked, available sliced or in a
slab. |
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Baguette |
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A long, thin, crisp loaf of French bread. |
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BainMarie |
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Steam table or double boiler
inserts. |
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Bake |
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To cook in an oven, surrounding
the food with dry heat of a specific temperature. |
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Baking Powder |
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A mixture of sodium bicarbonate
and one or more acids, generally cream of tartar and/or sodium aluminum
sulfate, used to leaven baked goods; releases carbon dioxide gas if
moisture is present in a formula. |
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Baking Soda |
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sodium bicarbonate, an alkaline
compound that releases carbon dioxide gas when combined with an acid and
moisture; used to leaven baked goods. |
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Baklava |
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Middle Easter sweet rich with
honey and nuts and made from filo, a paper-thin pastry in many flaky
layers. |
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Bamboo Shoot |
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The crunch tip of a young bamboo
tree. It is served in Oriental dishes. |
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Barbecue |
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To roast meat slowly over coals
on a spit or framework, or to roast in an oven, basting intermittently
with a special kind of sauce. |
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Barding |
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A thin piece of fatty bacon or
lard used to cover too-lean meat while it roasts. |
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Bangers |
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Sausage-like product prepared
with meat and varying amounts of rusk or other cereals. |
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Basil |
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An herb and member of the mint
family; has soft, shiny light green leaves, small white flowers and a
strong, pungent peppery flavor reminiscent of licorice and cloves;
available fresh and dried; also known as sweet basil. |
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Basmati |
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An aged, aromatic long-grain
rice grown in the Himalayan foothills; has a creamy yellow color,
distinctive sweet, nutty aroma and delicate flavor. |
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