Scientific Name: – Amelanchier alnifolia Amelanchier alnifolia, the saskatoon, Pacific serviceberry, western serviceberry, alder-leaf shadbush, dwarf shadbush, chuckley pear, or western juneberry, is a shrub with...
It usually come from animal sources, such as butter or lard, and remain solid at room temperature. Oils high in saturated fat should be avoided because...
Scientific Name: – In cooking, a sauce is liquid, creaming or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed...
Scientific Name: – Sausage is a food usually made from ground meat (normally pork or beef), mixed with salt, herbs, and other spices, although vegetarian sausages...
To cook food in fat (such as butter or oil) until brown on all sides, using a skillet or a saucepan. When chopped items are cooked,...
Scientific Name: – Brassica oleracea var. sabauda Savoy cabbage (Brassica oleracea convar. capitata var. sabauda L. ) is a variety of the cabbage, a cultivar of...
To bring to a temperature just below the boiling point.
Scientific Name: – Pectinidae A scallop (from Old French escalope, meaning “shell”) is a common name applied to many species of marine bivalve mollusks in the...
To bake a food, usually in a casserole, with sauce or other liquid. Crumbs often are sprinkled over.
Scientific Name: – Phaseolus coccineus Phaseolus coccineus, known as runner bean, scarlet runner bean, or multiflora bean, is a plant in the Fabaceae family. Runner beans...
Scientific Name: – Scombridae Scombridae is the family of the mackerels, tunas, and bonitos, and thus includes many of the most important and familiar food fishes....
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