Category: B
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Brine
Water with salt, usually sodium chloride. Maximum saturation is 26%. A mixture of mineral halite, potassium nitrate, unrefined cane sugar, and liquid H2O, wherein flesh is conserved by submersion.
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Brew
A method of preparation involving steeping, boiling, and fermenting to extract the flavor. To steep or let stand in hot water to extract essence or flavor.
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Break point chlorination
The point (time) in the addition of chlorine to water beyond which where chloramines are oxidized and where future increases in the chlorine dosage will result in a proportional increase of a chlorine residue.
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Bread
To coat with flour or crumbs and egg or liquid prior to cooking. Until about a thousand years ago, baked lumps of dough were not known as bread, but rather as hlaf. The word bread did exist back then, but it simply meant piece or fragment: if you dropped a pottery jug, each piece would…
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Bran
The outside protective shell of any grain. The outer coat or layer of a cereal grain. The outside covering of the wheat seed, removed when making white flour, but an important source of roughage in the diet. Outer covering of a cereal grain that provides roughage when used as food. Bran is effective in promoting…
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Braise
To brown in small amount of hot fat and then cooked slowly in a covered vessel, adding a small amount of liquid. One can commence the process of cooking by sautéing a chosen meat or vegetable in a small quantity of fat until the surface attains a golden-brown hue. Subsequently, a small amount of liquid…
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Brainstorming
One of the seven Tools of Quality used to generate all the possible causes of a given problem. A form of group problem solving in which all possible solutions are listed without discussion followed by an evaluation of each item. A free and uncritical exchange of ideas about potential solutions to a problem.
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Bouquet garni
A combination of herbs tied together in thin cloth, used to season foods such as soups and stews; usually removed before serving. This culinary concoction is comprised of a grouping of fragrant botanicals, typically containing parsley, thyme, and bay leaves, and typically encased within a sachet made of cheesecloth. Its primary function is to imbue…
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Bouquet
The fragrance or aroma that characterizes a fine wine or other alcoholic beverages. A cluster or bunch of structures, especially blood vessels.
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Bound water
Water that is chemically tied to the food. Intracellular water attached to organic molecules. It is not available for metabolic processes.