Title: Unit 4 Glossary
Course: WVA 104 Sauces, Condiments & Dressings > Section: WVA 104 Sauces, Condiments & Dressings

Unit 4 Glossary

Terms

Term | Definitions
Barbecue | is a method and apparatus for cooking food (generally meat). In the United States, to grill is to cook meat relatively quickly using the direct heat imparted by a charcoal or propane fire, while b ...
Barbecue sauce (BBQ sauce) | is a flavoring sauce used as a marinade, basting (cooking) or topping for meat cooked in the barbecue cooking style, including pork or beef ribs and chicken. It is a ubiquitous condiment and is us ...
Emulsion | is a mixture of two or more liquids that are normally immiscible (nonmixable or unblendable). Emulsions are part of a more general class of two-phase systems of matter called colloids. Although th ...
Salsa | is the Spanish term for sauce, and in English-speaking countries usually refers to the often tomato-based, hot sauces typical of Mexican cuisine, particularly those used as dips. There are many ty ...
Thickening agents (Thickeners) | is the term applied to substances which increase the viscosity of a solution or liquid/solid mixture without substantially modifying its other properties; most frequently applied to foods where Th ...