This section explains such words as sweat in the culinary term, baste, dressing, toss and whip.
Because things could get quite complicated with out a little foody know how.
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B
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| Baste |
spooning over the juices i.e.-from a joint of meat. To add moisture, prevent burning and add flavour to the crust. |
| Batter |
beating together flour, liquid and other ingredients to form the right consistency for the recipe. |
| Blanch |
to cook food briefly in hot water, hot fat, or steam, to par-cook i.e.-chips to pre cook or to skin tomatoes. |
| Breaded |
to coat food 1st in flour, 2nd in beaten egg and 3rd breadcrumbs- before cooking. |
| Brown |
cook a food to a deep brown colour i.e.-caramel=dark brown or Golden Brown to cook food to a golden brown, light colour i.e.- pan-fried chicken, battered vegetables. |
| Brush |
to cover food with a layer of ingredient, by using a brush i.e.-egg wash on a pie top. |
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C
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| Calorie |
the measurement of food energy. (See our nutrition section) |
| Caramel |
sugar cooked over 150°c/300°f turning it to a boiling hot, sticky, brown liquid. |
| Chill |
to cool down food by refrigeration till cold. |
| Chop |
to cut food in to smaller pieces. i.e.- finely chop = approximately 2-3mm to chunky dice = approximately 2-3cm. |
| Cook out |
usually refers to a roux, cooking out the protein capsules in the flour to allow absorption of the liquid. |
| Cream |
to beat till soft, paler and frothy. |
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D
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| De-seed |
to remove seeds from fruit and vegetables. |
| Drain |
to strain away the liquid. |
| Dress |
to add a dressing, bind in a suitable sauce. |
| Drizzle |
to dribble a small amount of liquid. |
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F
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| Folding |
gently mixing in two or more ingredients together to form a mix. i.e. - whipped cream folded in to whipped meringue to form a mousse. |
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G
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| Garnish |
something extra, edible, added to a plate or platter to increase presentation. |
| Gluten |
the protein in wheat-flours of which strengthens baking products and causes elasticity. |
| Grease |
to rub fat over cooking dishes before mixtures added, to prevent from sticking. |
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I
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| Infusion |
adding spices, herbs and chopped vegetables to add flavours to a liquid i.e.-Basil oil = torn basil leaves left to steep in Olive oil- to flavour the oil. |
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K
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| Knead |
to work with dough by pressing and folding, with the heal of your hands or mixing electrically. |
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M
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| Marinade |
adding flavours to foods, especially meats and fish, by adding or rubbing in a selection of oils, citrus or vinegars, herbs and spices. |
| Mash |
to squash food with a suitable utensil till smooth. |
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O
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| Optional |
=(op) or op = its your choice whether you include that ingredient, the recipe will still work without. |
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P
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| Par-cook |
briefly cook to hold and cook later. |
| Paste |
to process ingredients together to form an emulsified blend i.e.- Thai curry paste. |
| Pestal |
and mortar - a mortar is a heavy bowl and the pestle a pounding tool, used to squash, grind up or crush herbs and spices. |
| Pinch |
a small measurement of seasoning or spice, usually picked up with finger and thumb. |
| Pre-heat |
to turn the oven on, to the correct setting, to warm through. |
| Prick |
to stab with a knife or fork i.e- to prick pastry to stop it from rising in the base, or a jacket potato before cooking to stop it from splitting. |
| Process |
blend or whiz, to cut, chop or blend food together in a food processor or blender. |
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R
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| Refresh |
to cool down completely after cooking, to stop further cooking. Done by running under cold water. |
| Rest |
to relax meat after cooking, to allow the meat to retain the juices therefore increase moisture and taste. OR to rest/ relax pastry after making to avoid shrinking when cooked. |
| Roll out |
to roll dough, by rolling pin to a certain thickness. |
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S
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| Seal |
to hold to pieces of pastry together by way of egg, flour paste or milk or to pan fry or roast meat, by browning on all sides to seal in the flavour. |
| Seasoning |
to add salt and pepper to food to enhance flavour. |
| Sieve |
to remove any lumps or aerate by shaking or pushing through a sieve. |
| Squeeze |
to squash the juice out of Citrus fruits. |
| Stand |
leave to rest, cool down or set aside. |
| Sweat |
"sweating off"- cooking food in a small amount of oil or liquid, till cooked soft without colour. |
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T
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| Tablespoon |
= tbls = a measurement of 1 x tablespoon (15ml) |
| Teaspoon |
= tsp = a measurement of 1 x teaspoon (5ml) |
| Toss |
to mix several ingredients together. |
| Truss |
tying up food to hold its shape. i.e.-boned and rolled stuffed meat. |
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W
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| Whip |
beating or whipping a liquid to increase volume, mechanically or by hand (whisk). i.e.- whipped cream. |
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Z
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| Zest |
a thin layer of citrus skin (not the white pith as it is bitter) - achieved by a zester, grater, Sharpe knife or peeler. |