Kitchen Staples
A combination of the tastes, aromas and other sensations caused by the presence of a foreign substance in the mouth
Flavour
The principal protein found in egg whites
Albumen
The transfer of heat from one item to another through direct contact
Conduction
Odours that enter the nose to activate smell receptors in the nose.
Aromas
The process of heating a product to a specific temperature for a specific time to destroy pathogenic bacteria
Pasteurization
The transfer of heat caused by the natural movement of molecules in a fluid from a warmer area to a cooler area
Convection
A sour-tasting liquid that is produced from the fermentation of ethanol into acetic acid.
Vinegar
A thick, tart, custardlike product made from milk cultured with bacteria that is Lactobacillus bulgaricus and Streptococcus thermophilus
Yogurt
The process of browning of non-sugar foods
Maillard Reactions
A chemical change in fats caused by exposure to air, light or heat that result in objectionable flavours and odours
Rancidity
A disaccharide that occurs naturally in mammalian milk
Lactose
Type of cooking that uses radiant heat from an overhead source to cook foods. The temperature at the source can be as high as 1100° C
Broiling
Aromatic ingredients tied in a cheesecloth bag and used to flavour stocks and other foods
Sachet, aka Sachet d'épices
A popular french cream that is thinner and richer than sour cream, it has a similar tart, tangy flavour. It is mostly used for soups and sauces
Crème fraîche
Recovery Time