CULINARY TERMS

A-B:

 

AL DENTE

Cook until tender but firm to the bite.

BAKE

To cook by dry heat inside an oven.

BASTE

To moisten food with fat or other liquids whilst cooking.

BEAT

To stir vigorously or whip briskly using a fork or whisk in order to work air into liquid or food making it smooth and light.

BIND

To thicken liquids by the addition of thickening agents e.g. flour, cornflour.

BLANCH 1

Plunge food into boiling water for a few seconds, then cold water and drain.

BLANCH 2

Poor boiling water over raw food.

BLANCH 3

Bring raw food to the boil in liquid.

BLEND

Mix ingriedients so thouroughly each looses its identity.

BLIND BAKE

To bake a pastry case without filling. To prevent shrinkage pierce the pastry with the prongs of a fork. Or put a piece of greased greaseproof paper on the bottom, greased side down and fill with beans or dried pease kept for this purpose.

BOIL

Cook food in generous amount of liquid, which should bubble continously.(Boiling temperature is 100 C)

BONE

Remove bones from raw meat.

BRAISE

Brown in a small amount of fat quickly, then cook slowly in a very small amount of liquid in a covered pan either on top or in an oven.

BREADCRUMB

Coat food in breadcrumbs.

C-D:

CARAMELISE

Gently heat food until the sugars turn brown.

CARVE

Cut raw or cooked food into slices or pieces.

CHOP

Cut up in small pieces.

CLARIFY

To remove impurities from liquid or fat by heating, skimming and straining.

CREAM

Mix and beat with a spoon or fork until soft and fluffy.

CROUTONS

Tiny cubes of bread, fried until golden brown and crisp used to garnish soups and other dishes.

DEEP FRY

Immerse in sufficient hot fat or oil to cover food.

DREDGE

Sprinkle over food usually with flour or sugar.

DRESS

To shape meat, fish or poultry before cooking.

DRIZZLE

Pour liquid very slowly and gently over food.

DRY-FRY

Quickly fry in pan without oil or fat.

E-G:

EMULSIFY

Combine two liquids which do not mix e.g. oil and vinegar in a dressing.

EXTRACT (juice)

Separate solid and liquid components of fruit or vegetables by squeezing or pressing.

FILLET

Cut off piece of raw flesh, extracting skin and bones.

FLAMBE (flames)

Pour small quantities of hot liquid containing alcohol over food and then set alight.

FOLD

Combine whisked mixtures by cutting and turning with a metal or wooden spoon to retain lightness.

FRY

To cook in a small amount of fat in an open pan.

GARNISH

Decorate or embellish. (with herbs)

GLACE

Coat with a thin sugar or syrup.

GLAZE

Coat food to give glossy finish; usually with beaten egg, egg white, milk, syrup, sugar glaze or reduced juices.

GRATE

Reduce food to small strips by rubbing on a serrated surface.

GRILL

Cook food under a heat source, with or without the addition of fat.

K-R

KNEAD

Work dough by folding, stretching and pummelling with heel of hand.

MARINADE

Soak food in seasoned liquid to tenderise and flavour before cooking.

PARE

Thinly peel vegetables or fruit.

PARBOIL

Boil or simmer until partially cooked.

PICKLE

Preserve vegetables etc. in brine, vinegar, oil and spices.

PLUNGE

Cool rapidly by immersing in cold water or crushed ice.

POACH

Cook food in liquid which must be kept just below boiling point.

PUREE

Pulp of vegetables or fruit sieved, mashed or ground to a smooth thick paste.

REDUCE

Rapidly boil a liquid to reduce in volume thereby thickening and concentrating the flavour.

ROAST

Cook with a little fat in the oven.

ROUX

Melted butter or fat combined with an equal amount of flour, used for thickening sauces, soups or gravies.

S-Z

SAUTE

Cook food gently in a little hot fat, shaking pan to prevent sticking or browning.

SCORE

To make cuts or slashes with th epoint of a knife.

SEAR

Brown raw food in a minimum of fat in an open pan in order to seal in the juices.

SIEVE/SIFT

Pass dried goods through a fine mesh in order to remove lumps.

SIMMER

Cook a liquid or food immeresed in a liquid which is kept just below boiling point. Similar to poaching but applies to longer periods of cooking. e.g. soups and stews are simmered during cooking process without ever being brought to the boil.

STEAM

Cook in steam from boiling liquid. This can be done in a steamer, which is a covered sieved container placed over boiling water.

STEW

Cook food slowly in a lidded container with enough liquid to cover, until tender.

TOSS

Shake food in various products e.g. fat, salad dressing, in order to cover with said product.

TRIM

Remove sinews, skin or other unwanted parts from meat, fruit or vegetables.

ZEST

Thinly peeled or grated outer skin of citrus fruit without the inner white pith.