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Bench scraper, Scraper, Bench knife. To shape or cut dough, and remove dough from a worksurface. Most dough scrapers consist of handle wide enough to be held in one or two hands, and an equally wide, flat, steel face. Edible tableware. Varies. Tableware, such as plates, glasses, utensils and cutlery, that is edible.
brine. To soak a food item in salted water. broasting. A method of cooking chicken and other foods using a pressure fryer and condiments. browning. The process of partially cooking the surface of meat to help remove excessive fat and to give the meat a brown color crust and flavor through various browning reactions.
According to Lowney's Cook Book (1912): Canapés are made from white, graham, and brown bread, sliced very thin and cut in various shapes. They may be dipped in melted butter, toasted or fried. They could be served hot or cold, spread with anchovy, crab or caviar paste, served with garnishes like green and red peppers, paprika, and lemon juice.
Charcuterie is cured meat, derived from the French chair, 'flesh', and cuit, 'cooked' and was coined in 15th century France. [2] [3] The owners of shops specializing in charcuterie (charcutiers) became popular for their detailed preparation of cured meats and helped establish stylized arrangements of food as part of French culinary culture.
Seen highlighted in red, the region known as the Midwestern United States, as currently defined by the U.S. Census Bureau. Ohio was one of the first Midwestern regions settled, mostly by farmers from the Thirteen Colonies, in 1788. Maize was the staple food, eaten at every meal. Ohio was abundant in fish, game, and wild fruits.
Many people are rightly cautious about leaving raw meat out. The USDA describes 40 to 140°F as the temperature “danger zone,” where bacteria growth is most likely to occur. And according to ...
American cuisine consists of the cooking style and traditional dishes prepared in the United States. It has been significantly influenced by Europeans, Indigenous Americans, Africans, Latin Americans, Asians, Pacific Islanders, and many other cultures and traditions. Principal influences on American cuisine are European, Native American, soul ...
Lunch meat. Lunch meats —also known as cold cuts, luncheon meats, cooked meats, sliced meats, cold meats, sandwich meats, delicatessens, and deli meats —are precooked or cured meats that are sliced and served cold or hot. They are typically served in sandwiches or on a tray. [1] They can be purchased pre-sliced, usually in vacuum packs, or ...
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