Finally, here is our final installment of the MetroKitchen Cooking Terms Glossary series!
Tempering – 1) heating gently and gradually 2) Refers to the process of slowly adding a hot liquid to eggs or other foods to raise their temperature without causing them to curdle 3) Refers to a process for melting chocolate
Thickening Agent – ingredients used to thicken sauces, includes starches (flour, cornstarch, and arrowroot), gelatin and liaison.
Tomato Sauce – a leading sauce, mother sauce, made from tomatoes, vegetables, seasonings, and white stock; it may or may not be thickened with roux.
Velouté – a leading sauce, mother sauce, made by thickening a white stock (either fish, veal or chicken) with roux.
Wash – a glaze applied to dough before baking; a commonly used wash is made with whole eggs and water.
Whipping – a mixing method in which foods are vigorously beaten in order to incorporate air; a whisk or an electric mixer with its whip attachment is used.
White Stock – a light colored stock made from chicken, veal, beef, or fish bones simmered in water with vegetables and seasonings.