tart: A pie without a top crust. May be sweet or savoury. A tartlet is a small, single-serving tart. temper: To heat gently and gradually. May refer to the process of incorporating hot liquid into a liaison to gradually raise its temperature. May also refer to the proper method for melting chocolate. tenderloin: A boneless curt of meat, usually beef or pork, from the loin. Usually the most tender and expensive cut. thickener: An ingredient used to give additional body to liquids. Arrowroot, cornstarch, gelatine, roux and beurre manie are examples of thickeners. tilting kettle: A large, relatively shallow, tilting pot used for braising, stewing and occasionally steaming. tomalley: Lobster liver, which is olive green in colour. tourner: To cut items, usually vegetables, into barrel, olive or football shapes. Tourneed foods should have five or seven sides or faces. truss: To tie up meat or poultry with string before cooking it in order to give it a compact shape for more even cooking and better appearance. tuber: The fleshy root, stem or rhizome of a plant, able to grow into a new plant. tunneling: A fault in baked batter products caused by over-mixing. The finished product is riddled with large holes or tunnels.