Many terms are used exclusively in cooking. You need to know what they mean in order to understand even
basic recipes. Some of the most common are defined here:
Appetizers: a small serving
of food or beverage served before a meal or the main course of a meal to
stimulate one's appetite
Bake: to cook on dry heat.
Beverage: a drink
other than water.
Blanch: to pre-heat in boiling water or steam for
few minutes. Use to remove the skin from nuts and fruits.
Blend: to thoroughly mix two or more ingredients.
Boil: to cook
in steaming liquid.
Canapé: a tiny piece of bread or a cracker which is
topped with an appetizer.
Caramelize: to melt sugar and cook until golden
brown.
Chop: to cut food into small pieces.
Complimentary: food
in meal as rice or roti.
Crouton: cubes of toasted or fried bread used in
soups, salad and in garnishes
Dessert: the sweet
course eaten at the end of a meal which gives the feeling of satisfaction or
fullness.
Fillet : long thin boneless strips of fish or lean meat.
Flake: to break lightly into small pieces with a
fork.
Frost: covered with icing.
Garnish: to decorate the food with contrasting
colors.
Main dish or main
course: Main dish is said to be the main dish of the menu which mostly contain
meat in it.
Mash: to reduce to soft pulpy state
Roast: to cook by dry heat usually in oven.
Sauté: to cook in small amount of fat on low heat
with frequent turning.
Season: to add salt,
pepper, spices, herbs etc. for improving the flavor.
Side dish: a side dish, referred to as a side item, or simply a side food item that accompanies the main course.
Sift: to pass through
a sieve.
Simmer: to cook in
liquid at a temperature just below boiling point.
Stir: to mix food
material with circular motion in order to blend them to produce a uniform
consistency.
Stock: the liquid in which meat, poultry, fish or
vegetables have been cooked.
Toss: to lightly mix ingredients without mashing
them.
Whip: to beat rapidly to increase volume by the
incorporation of air.
Comments
Post a Comment