textured vegetable protein (TVP): a meat substitute made from defatted soybeans that is often found in prepared vegetarian foods (also look for it in the bulk section of your natural foods store).
Texture
A cheese's texture can be soft, firm, supple, waxy, open, close and so on. Texture is largely dependent on its moisture content - the softer the cheese the higher its moisture content.
textured sausages Notes: These have chunks of meat suspended in them that form a mosaic pattern when sliced. Varieties include schinkenwurst, jagdwurst, tyroler, Ansbacher pressack, tongue sausage, and zungenwurst.
Texture:
Very soft - fresh, spoonable
Soft - neither cooked nor pressed, spreadable ...
Texture:
Indicates the appearance of a cut portion of bread or cake.
Underproofed loaves or rolls:
Shaped bread or rolls which have not reached the desired height or volume before they are baked.
Texture is another issue that needs to be addressed. Are you searching for a superfine, pasty-smooth hot sauce or a chunky chicken barbecue sauce?
Texture and color choices are important in composing a plate of crudités. Vegetables come in such a wide range of colors.
Textured Vegetable Protein - Textured vegetable protein (TVP) is soya flour that's been processed and dried.
The texture of the resulting dish is similar to blancmange or egg custard - creamy, wobbly, and jelly-like.
The texture of a food after it has been lightly cooked, eg cook the fish until it is just tender and starting to flake.
Tenderise
...
Fine-textured, silky flour milled from soft wheat, with a low protein content for making cakes, cookies, pastries and some breads.
Cake tin:
Baking pan.
Poor texture; pithy
While these foods shouldn't be frozen, ice cream most certainly should be. Learn about ice cream, sorbet and other fun frozen treats on the next page.
To learn more about freezing foods, check out the following related links: ...
Soft-textured sweet made of flavoured icing or Fondant potatoes are sautéed potatoes, crisp on the outside and melting in the middle.
Fondue
A Swiss dish of melted cheese served at the table in a pan.
Firm-textured fish with meaty, pinkish flesh. When wild, striped bass are highly flavorful. Can be substituted in recipes that call for cod or other milder fish, and some stronger fish too.
Stroganoff: ...
Creamy textured white beans blended with bits of seasoned pork make this a savory pate. Serve it as a hearty first course to spread on crusty bread or...
White Bean & Pork Pate
Recipe #66246 ...
Crisp in texture, this food item is basically a cracker that is made with f...
Water Caltrop Glossary Term
A corm or fleshy bulb that forms at the base of a plant known as the trapa ...
Finer in texture and lighter in colour than regular rye flour, fine rye flour is milled from partly hulled rye kernels. It can be used in baking breads, rolls and pastries.
t.v.p.: Textured vegetable protein, derived from soya beans, oats etc
table d'hote: A set menu at a set price
tahini: A strong flavoured sesame seed paste ...
1 pound firm-texture white sandwich bread
2 T. butter (no substitutes)
1 large onion, chopped (1 cup) ...
For a richer texture replace half the milk with cream; coconut milk or coconut cream; orange juice and grated orange zest.
These are light textured and moist. The chocolate chips give a nice added flavor. They tasted best to me when warm as the chips were creamy.
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TSP or TVP - Textured soy protein (TSP) or (TVP) is made from defatted soy flour that is compressed and processed into granules or chunks. It is sold as a dried, granular product.
peppery, delicate texture
raw in salads or sandwiches, versatile for cooking
Beet Greens ...
The embryo is soft-textured and tastes bitter and aromatic. After some time of chewing, a subtle flavour of tonka beans or bitter almond develops. Main constituents ...
a sweet of powdery texture made of powdered milk and sugar
postre
(Spanish) dessert ...
and coarser in texture.
decant To transfer wine from bottle to carafe or decanter, in order to
remove sediment before serving; decanting is practiced primarily with
old red wines, whose bottles are held against the light of a candle ...
caciocavalloFrom southern Italy, caciocavallo (meaning "cheese on horseback") comes from cow's milk and has a mild, slightly salty flavour and firm, smooth texture when young (about 2 months).
Capon - A castrated chicken that is savored for its delicate taste and texture. Once castrated, the chicken would become fattened, yielding tender, juicy flesh.
Biscotti An Italian cookie that is often hard in texture and lightly flavored with Anise. Bodino Baked veal stuffed with layers of vegetables and Prosciutto. Bolognese A pasta meat sauce that is often made with wine and tomatoes.
Cake-like texture. Gurda. Kidney. Gurda kebab is marinated kidney skewered and cooked in the tandoor. H Halva. Sweets made from syrup and vegetables or fruit. Serve cold in small squares.
Prepared in many shapes and textures and usually categorized by the way they are formed. Drop cookies are dropped from a spoon. Rolled cookies are made from a chilled dough that is rolled out and cut into shapes.
Binding is simply a holding together to prevent curdling or separation of the sauce and to complete the texture.
Blanch: To scald quickly; e.g. pouring boiling water over almonds to loosen skins.
Boletus - A family of wild mushrooms known for their rich taste and meaty texture. Porcinis and cepes are two members of this family of mushroom.
al dente An Italian term, usually referring to pasta, used to describe the texture of slight resistence when bitten. The meaning of the phrase is "to the tooth." Dentists, perhaps, mean something else.
Chiffon A term describing a food with a light fluffy texture, usually created by the addition of whipped egg white or gelatine. Derived from the French word chiffe meaning 'flimsy stuff'.
Cake flour is a finely textured, low gluten soft wheat flour. Flours come in bleached and unbleached varieties. Generally these are interchangable, but bread bakers usually prefer unbleached.
When proteins are heated they become de-natured and change texture. In many cases, this causes the structure of the material to become softer or more friable - meat becomes cooked.
Grainier in texture than custard-based ice cream. Also called uncooked ice cream.
Phyllo dough
Middle-Eastern, tissue-thin pastry sheets, similar to strudel dough. Used for appetizers such as spanikopita and desserts such as baklava.
The Globe and Lyon are very mild tasting and meaty in texture. The Fiesole is a burgundy to purple colored Artichoke that is not so globe shaped but instead more oval or boxy.
What is its texture? Swish it around in your mouth and see how your different taste receptors respond to the nuances in the cheese.
Try not to sample the cut side of a cheese if it has been exposed to plastic wrap.
substances added to foods by manufacturers to prevent spoilage or to enhance appearance, taste, texture, or nutritive value.
The broccoli (Brassica oleracea var. botrytis asparagoides) succeeds best in loamy soil, somewhat firm in texture.
To crush a food into smooth and evenly textured state. For potatoes or other root vegetables, use a ricer, masher or food mill. While food processors provide a smooth texture more like a puree or a paste, they should not be used for potatoes.
Chocolate varies in taste and texture, not to mention intensity. Valrhona chocolates (Manjari, item "Valmanj" from New York Cake & Baking Distributor) are one of the most aggressive chocolates with an almost winey flavor; ...
The prized white meat of the red snapper is firm in texture, low in fat, mild and delicate in flavor. A meaty, all-purpose fish with edible skin. Almost anything goes with this popular, versatile fish.
Chiffon Cake - A moist and tender, light and airy cake that has the richness of a butter cake but the springy texture of a sponge cake.
A carrot is a root vegetable, typically orange in color with a woody texture. The younger the carrot the smaller and more tender the flesh is, so 'baby carrots' are often preferred for raw use.
The delicate, crinkly fungus is also valued for its crunchy texture. Cloud ear is often added to hot and sour soup, and stir-fry dishes. Cloud ears are sold mainly in dried form, in plastic bags.
Crunchy in texture and with a subtle, refreshing taste, these are the edible young shoots of certain types of bamboo. Spring bamboo shoots are pale, fibrous and chunky; winter shoots are thinner with a finer texture and more pronounced flavor.
I just love its meaty, lean texture and versatility. West Coast halibut is also available (usually at a cheaper price), but it's inferior to an East Coast catch.
Measure ingredients carefully to avoid coarse or crumbly texture and dryness.
Chop or shred fruits, vegetables, and nuts before starting the batter so that batter does not stiffen.
Serve the bivalves with thick slices of coarse-textured, chewy bread (like ciabatta) toasted on the grill. When it’s golden brown, rub the toast with a clove of garlic, drizzle generously with olive oil, and sprinkle with sea salt.
The curds are pressed into cakes and textures vary from soft to firm depending on how much water is extracted during processing. It also has no cholesterol and is easily digestible.
In cooking, fats provide tastes and textures. When used as the principal cooking medium (rather than water), they also allow the cook access to a wide range of cooking temperatures.
It's a fine-textured flour milled from the inner part of the wheat kernel and contains neither the germ (the sprouting part) nor the bran (the outer coating). U.S.
Bok choy, a member of the cabbage family, has a light flavor and crisp texture that is refreshing during the warm summer months.
Wakame seaweed is extremely popular in Japan and is loved for it's subtle flavor and slightly chewy texture. It's usually sold dried but when reconstituted in water, swells up into bright green leaves.
It is a thick and smooth heavy cream with a wonderfully rich and velvety texture. This matured cream has a nutty, slightly sour taste produced by culturing pasteurized cream with a special bacteria.
It also contributes to the characteristic flavor, color and texture of processed meats such as hot dogs.
Avocados are pear-shaped fruits with smooth or textured skin and rich-tasting, smooth, light green flesh. The finest-flavored variety is the Hass, which has a thick, bumpy, dark green skin and buttery flesh. The bland Fuerte has thin, smooth skin.
 See also: Flavor, Cooking, Water, Vegetable, Cream
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