Kitchen Staples
Boiling a substance until its flavour is removed
Decoction
The principal protein found in egg whites
Albumen
The transfer of heat from one item to another through direct contact
Conduction
A type of fat that remains liquid at room temperature
Oil
A disaccharide that occurs naturally in mammalian milk; milk sugar
Lactose
The process of cooking sugars; the browning of sugar enhances the flavour and appearances of food
Caramelization
Vinegar
Butter that is not clarified, whipped or reduced to fat
Whole butter
The transfer of heat caused by the natural movement of molecules in a fluid from a warmer area to a cooler one
Convection
The extraction of flavours at temperature below boiling
Infusion
The decomposition of fats by exposure to oxygen, resulting in off flavours and destruction of nutritive components
Rancidity
The process by which certain foods, especially those high in fat, gradually soften and then liquefy when heated
Melting
Salt, herbs, or spice added to food to enhance the flavour
Seasoning
The process of heating a product to a specific temperature for a specific time to destroy pathogenic bacteria
Pasteurization
Very briefly and partially cooking a food in boiling water or hot fat
Blanching