Glossaries

Selected recipes

Wednesday 8th September 2010

Apple, Date and Prune Chutney
A really rich chutney full of winter fruitiness. Serve with cheese and biscuits....
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Glossary of terms

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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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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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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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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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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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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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Knead	to work with dough by pressing and folding, with the heal of your hands or mixing electrically.
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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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Optional	=(op) or op = its your choice whether you include that ingredient, the recipe will still work without.
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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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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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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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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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Whip	beating or whipping a liquid to increase volume, mechanically or by hand (whisk). i.e.- whipped cream.
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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.