| Blanch | - To place item in boiling water in order to loosen the skin so that it can be removed. |
| Blend | - To combine ingredients thoroughly, so that a uniform, smooth consistency is obtained. |
| Casserole | - A baking dish
with a lid, usually ovenproof. Food cooked in a casserole
may be served in the same dish |
| Chill | - To cool food in the refrigerator without freezing |
| Chop | - To cut the food into small pieces with a knife or blender |
| Cream | - To beat togeather fat and sugar until they resemble whipped cream |
| Crouton | - A small cube of fried or toasted bread, used to garnish salads or soup. |
| Cubes | - Small uniform pieces usually about 1 cm each side. |
| Cut in | - To distribute vanaspati or ghee in flour using a blunt knife, spatula or blender. |
| Fold in | - To combine a light or
creamed mixture with other ingredients so that
the lightness is maintaoned. Usually done with a spoon or spatula. |
| Frosting | - Sugar icing used to cover cakes. |
| Fry | - To cook in hot oil, ghee or vanaspati (shortening). |
| Shallow Fry | - Use a small quantity of
oil in a shallow pan.
Oil should come upto half the way of the food item. |
| Deep Fry | - Sufficient oil is used to cover the food completely. |
| Garnish | - To decorate with an edible item, usually of contrasting colour. |
| Glaze | - To add a coat of sugar syrup or other covering so as to give a shine to the food. |
| Grease | - To coat the surface of
a dish or baking pan to prevent sticking.
A light coating of flour can be dusted over the greased inside of the pan. |
| Kadai | - wok |
| Marinate | - To soak the food in a seasoned liquid, in order to tenderise and add flavour. |
| Monosodium-
|
- A white crystalline salt
that enhances the flavour of food without
adding any of its own. (e.g.Ajinomoto, Accent) |
| Pipe | - To force a soft mixture
through a small nozzle to give a decorative effect.
Usually used for icing. |
| Pit | - To remove the seeds from the fruit. |
| Puree | - A smooth mixture usually obtained by blending and then passing through the sieve. |
| Saute | - To fry in hot, shallow oil, tossing the food to prevent it from sticking. |
| Scald | - To heat milk to just under boiling point. |
| Stir Fry | - To cook quickly in a little hot oil, stirring constantly |
| Simmer | - To cook at a temperature
just below boiling point. The liquid should be
brought to boil first then the temperature adjusted until the surface of the liquid just shivers. |
| Slivers | - Long, thin pieces |
| Stock | - The liquid produced when
vegetables or meat are simmered in water for
a long period to extract the flavour. Herbs and spices are usually with a fork. |
| Tava | - Griddle |
| Toast | - To brown and dry the surfaces of foods by dry heating |
| Toss | - To mix foods lightly without mashing them, usually with a fork. |
| Whip | - To beat rapidly, to introduce air into a mixture, usually of cream. |
| Whisk | - To beat rapidly to introduce air into a light mixture. |
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