Dairy liquid that contains far more fat than milk.
The process of separating milk’s solids from its liquid in order to make cheese. The proteins, or curds,
that form are then usually processed in some way to make a particular type of cheese.
Small, ceramic, oven-proof dishes.
Cheese made by grinding, blending, and forming one or more natural cheeses, with emulsifi ers
to help make the product uniform. Processed cheese is also pasteurized to prevent it from aging. It can have many
fl avors, including port wine, herbed, and plain processed (such as American).
Egg dish made by slightly beating eggs and then cooking them in a skillet with a fi lling, such as cheese,
mushrooms, onions, or ham
A common condition that is digestive and is a negative reaction to many cultured dairy
products, including milk.
Eggs removed from the shell and simmered in water. Poached eggs are popular in classic dishes
such as eggs Benedict and eggs Florentine, and as toppings for hash or baked potatoes.
Also described simply as “up”; describes fried eggs that are fried only on the bottom.
Describes types of cheese that are aged with the modifi cation of added ripening agents, which give
the cheese its unique features, such as taste and texture. Some cheeses are ripened by external bacteria put into
curds
The point at which an oil or fat begins to burn.
Another name for fl at omelets.
Process in which milk is heated to kill microorganisms that cause spoilage and disease without
affecting its nutritional value
The membranes in an egg that hold the egg yolk in place.