|truss ||Term used to describe technique of sewing or wrapping a roast or poultry with string to keep it compact and secure for cooking. |
|tube pan ||A tube pan is simply an old-fashioned angel food cake pan. A round high sided pan with a hollow center tube.
The tube helps with more even baking in the center of the cake. Another version of this type of pan is the bundt pan. |
|tulipe ||French term for a thin cookie that has ruffled edges. These are typically crispy and used as edible dishes for ice cream or fruit. |
|tureen ||Deep-sided, covered dishes used in serving soups and stews at the table. |
|turnover ||Sweet or savory filled pastry squares or semi-circles. Sealed with filling inside, they are usally baked or deep fried, they can be bite sized or up to 6 inches across. |
|tutti-frutti ||Refers to Italian preserve made from mixed, diced fruits in sugar and brandy. Also considered as fruity flavoring in gums and candies. |
|udo ||Japanese vegetable of the ginseng family. Asparagus like, it's used raw in salads or cooked for soups and other dishes. |
|unleavened ||Describes baked goods that do not contain leavening agents such as baking powder, baking soda or yeast. |
|vanilla ||Aeromaic bean of one variety of orchid. Bean or extract are used to heighten the flavor of other ingredients. Pure vanilla is relatively expensive due to the culturing process and time consuming extraction process. |
|varak ||Extremely thin sheets of gold or silver that are applied to food to add rich coloring. Flavorless and odorless the sheets can be found in Indian markets. |
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