Home | Resource Centres | Directory  
 
 
Home > Food and Drink > Cooking > Cooking Glossary > Glossary (C) > Cream
Choosing and Buying Food
Storing Food
Preparing Food
Cooking Techniques
Recipes
Tools and Equipment
Cooking FAQs
Cooking Glossary
Glossary (A)
Glossary (B)
Glossary (C)
Canapé
Cannelloni
Caramel
Carbonnade
Casserole
Cassoulet
Chantilly
Charlotte
Chasseur
Châteaubriand
Chaud-Froid
Chiffonade
Chill
Chine
Chinois
Chorizo
Chowder
Clarified Butter
Clarify
Cocotte
Coddle
Colander
Collops
Compote
Concassé
Conserve
Consommé
Coquille
Cordon Bleu
Corn Starch
Corn Syrup
Coulis
Coupe
Court Bouillon
Cream
Crème
Crème Brulée
Crème Caramel
Crème Fraiche
Creole
Crêpe
Crêpes Suzette
Croquettes
Croûstade
Croûte
Croûtons
Curd
Curdle
Cure
Glossary (D)
Glossary (E)
Glossary (F)
Glossary (G)
Glossary (H)
Glossary (I)
Glossary (J)
Glossary (K)
Glossary (L)
Glossary (M)
Glossary (N)
Glossary (O)
Glossary (P)
Glossary (Q)
Glossary (R)
Glossary (S)
Glossary (T)
Glossary (U)
Glossary (V)
Glossary (W)
Glossary (X)
Glossary (Y)
Glossary (Z)

sign up for free membership
Register today for full
access to InterSites ...


Cream

To beat ingredients together, such as sugar and butter when making a cake.

Court Bouillon      Crème



 
  Home | Directory | About | Advertise | Contact | Site Map

Copyright © 2008 InterSites.co.uk All rights reserved. Privacy | Terms