Cooking Glossary

A Turkish thickened cream used mainly in desserts.
To mix and work dough into a pliable mass, either manually or with a mixer or food processor. The technique for kneading by hand is to press the dough with the heels of the hands, then fold in half and give a quarter turn, and repeat.
A small citrus fruit having the peculiar characteristic of a sweet skin and bitter flesh. Mainly used in preserves, chutneys and pastry making.