Butter is a dairy product. It remains solid at room temperature and is made by churning fresh or To Ferment in cooking terms is the metabolic process that converts sugar to acids, gases or alcohol. It is done by the action of yeast or bacteria on the sugar in the food. The by-product depending on the case is acid, alcohol and gas usually carbon dioxide. Fermentation in culinary contexts is crucial in beer and spirits preparation (alcohol), yogurt... More cream or milk. This is done in order to separate butterfat from the buttermilk. It is best used as a bread spread.
Other uses include cooking especially To bake is to cook food in prolonged dry heat in an oven, coal pit or hot sand. The prolonging allows for the heat to spread throughout the dish. This method is very similar to roast cooking. Virtually every type of food can be baked but it is usually the exclusive method of choice for preparation of foods like bread,... More, A sauce is a liquid or semi-solid food served on other foods or used to cook other foods. Sauces are not normally served as foods on their own. They are used to enhance other dishes by adding flavor and texture. The sauce is derived from the French word salsa which means salted though they may be sweet or savory in... More making and pan frying. It is also used melted as a A condiment is an additive that is added to food during preparation to impart a particular flavor to it. It can consist of a spice, sauce or other ingredients with substantial flavors that can be transferred to the target food. They are also used to enhance foods flavor or complement the dish. They can include items such as ketchup, mustard,... More on cooked vegetables. It consists of butterfat, water, and milk proteins and often seasoned with salt.