a-z of cookery terms
A
Acidiluted water Lemon juice or vinegar is added to water to make it acidic. The water prevents discolouration in fruits and vegetables.
Al Dente In Italian this means "to the tooth." It refers to the ingredient that is cooked until it's tender yet still firm and chewy in texture. The term often applies to pasta.
Al Forno An Italian term describing dishes which are cooked in the oven.
B
Bain marie A bain marie may also be called a water bath or Mary?s bath. It is a cooking technique whereby one pan is placed inside another pan of water before being transferred to the oven. The water stabilizes the heat preventing delicate dishes such as custards from curdling or cracking.
Bake blind To bake or par-bake a pastry case before adding the filling. The pastry is pricked all over with a fork, lined with baking paper, filled with beans or rice and then baked. This ensures that the pastry remains crisp.
Baste Basting entails brushing or spooning liquid fat or a flavoured sauce over chicken or meat roasts, barbecues or grilled foods. This prevents teh dish from drying out.
Beat By using a spoon, wire whisk, rotary beater or electric mixer to briskly whip and smoothen a mixture like batter or cake mixes.
Blanch Unsalted water is brought to the boil and vegetables or fruit is plunged into it for about 30 seconds to loosen the skin so that it peels easily.
C
Caramelisation is the browning of sugar or sugar syrup with or without the addition of water or ingredients such as vegetables, fruits or meats. The term is also when a sugar topping is grilled until brown, when glazing food in butter with sugar and when meat juices are cooked to a dark glaze.
Clarify To remove impurities from butter or stock by heating it, then straining or sieving the liquid.
D
Devilled To add or highly season a dish with spicy ingredients such as cayenne pepper, Tabasco sauce, mustard and Worcestershire sauce.
Drizzle To pour a liquid such as sweet glaze, melted butter, honey, flavoured oils, liqueurs in a slow, slight trickle over dishes, salads or desserts.
E
Egg wash When a mixture of beaten eggs (whites, yolks or the whole egg) is used to coat the top of baked goods to give them a shine when baked.
F
Fillet To remove the bones of fish, meat or poultry.
Fold To gently combine a light and airy mixture (such as beaten egg whites) with a heavier mixture (such as whipping cream). The heavier mixure is placed at the bottom and folded or lifted from underneath with a spatula into the lighter mixture. This allows as much air into the mixture as possible to keep it light.
Frizzle To cook food that has been thinly sliced until crisp, slighly brown and curly. Particularly meats and vegetables are used in this method.
G
Glaze A mixture or liquid that is brushed on the surface of food, giving it colour and shine.
I
Infuse To place herbs, spices and other flavourings in hot liquid to flavour it. The process takes about two to five minutes, depending on how much flavour is needed. The term also refers to the liquid resulting in this process.
J
Julienne To cut foods into long thin strips. Particularly vegetables like carrots, baby marrows, celery stalks, spring onions, cucumbers or brinjals. It allows for a faster cooking time and looks good for garnishing purposes.
K
Knead To mix dough with the heels or palms of your hands in a pressing and folding motion until it is smooth and elastic.
L
Line Cake, bread slices, foil, vegetables, wax paper or oil is placed in a pan or bowl to provide structure or to provide a dish from sticking when it is cooked.
M
Marinate To combine or soak food such as meats, poultry, fish, vegetables or fruits with aromatic ingredients like spices, sauces or juices to add flavour or to tenderise.
P
Parboil To partly cook or boil food until partially done, particularly rice, pasta and hard vegetables such as potatoes and beetroot.
Poach To cook food or ingredints in simmering liquid just before it reaches boiling point. As with eggs, meats, poultry, fruits or vegetables.
Pot-roast A method quite similar to braising but is applied to larger pieces of meat (such as whole chicken, beef or lamb) cooked in a a covered pot with flavourings, seasoning and very little water.
Puree To mash and sieve food until it becomes a smooth and thick liquid. Particularly vegetables and fruits that are then used as a thickener or an added ingredient for flavour.
R
Reduce When liquid is thickened and the flavour is enhanced by boiling it uncovered until the volume is reduced.
Refresh To pour cold water over vegetables or plunge it in ice cold water, to stop cooking and to retain colour.
S
Sauté To cook food in an open frying pan or over direct heat in very little fat, oil or butter and shaking the pan so that the food "jumps."
Score To mark shallow or deeper cuts into meat (often diaganol) with a pointed knife. Fish is often scored so that it cooks evenly. This technique is good for marinating because it allows better absorption of the sauces and seasonings.
Sear To seal the surface and juices of meats, fish or poultry by cooking over a strong heat, this technique ensures that the flavour stays intact and moisture is kept in.
Stir- fry To quickly fry small pieces of meat or vegetables over very high heat in a wok or skillet, stirring constantly and rapidly. Traditionally used in Chinese and Japanese cooking.
T
Toss To thoroughly mix ingredients together by gently turning the pieces over multiple times. Often used when making salads with a variety of ingredients.
Truss Skewers, strings or pins are used to hold food such as poultry, meat or vegetables together while maintaining its shape.
W
Whip To beat food rapidly to incorporate air and volume into ingredients such as cream or egg whites until light and fluffy. Whipped ingredients are often used to top desserts or to add lightness to cakes.
Whisk To mix or fluff by rapid beating, so that the mixture combines well and is light, also refers to the utensil for this technique.
Z
Zest Outer layers of citrus fruits are thinly paired with a vegetable peeler, or grated with a zester or on a grater. When removed these are often used to flavour a variety of dishes, desserts and drinks with the volatile oils found in the rind.
a-z of cookery terms
A
Acidiluted water Lemon juice or vinegar is added to water to make it acidic. The water prevents discolouration in fruits and vegetables.
Al Dente In Italian this means "to the tooth." It refers to the ingredient that is cooked until it's tender yet still firm and chewy in texture. The term often applies to pasta.
Al Forno An Italian term describing dishes which are cooked in the oven.
B
Bain marie A bain marie may also be called a water bath or Mary?s bath. It is a cooking technique whereby one pan is placed inside another pan of water before being transferred to the oven. The water stabilizes the heat preventing delicate dishes such as custards from curdling or cracking.
Bake blind To bake or par-bake a pastry case before adding the filling. The pastry is pricked all over with a fork, lined with baking paper, filled with beans or rice and then baked. This ensures that the pastry remains crisp.
Baste Basting entails brushing or spooning liquid fat or a flavoured sauce over chicken or meat roasts, barbecues or grilled foods. This prevents teh dish from drying out.
Beat By using a spoon, wire whisk, rotary beater or electric mixer to briskly whip and smoothen a mixture like batter or cake mixes.
Blanch Unsalted water is brought to the boil and vegetables or fruit is plunged into it for about 30 seconds to loosen the skin so that it peels easily.
C
Caramelisation is the browning of sugar or sugar syrup with or without the addition of water or ingredients such as vegetables, fruits or meats. The term is also when a sugar topping is grilled until brown, when glazing food in butter with sugar and when meat juices are cooked to a dark glaze.
Clarify To remove impurities from butter or stock by heating it, then straining or sieving the liquid.
D
Devilled To add or highly season a dish with spicy ingredients such as cayenne pepper, Tabasco sauce, mustard and Worcestershire sauce.
Drizzle To pour a liquid such as sweet glaze, melted butter, honey, flavoured oils, liqueurs in a slow, slight trickle over dishes, salads or desserts.
E
Egg wash When a mixture of beaten eggs (whites, yolks or the whole egg) is used to coat the top of baked goods to give them a shine when baked.
F
Fillet To remove the bones of fish, meat or poultry.
Fold To gently combine a light and airy mixture (such as beaten egg whites) with a heavier mixture (such as whipping cream). The heavier mixure is placed at the bottom and folded or lifted from underneath with a spatula into the lighter mixture. This allows as much air into the mixture as possible to keep it light.
Frizzle To cook food that has been thinly sliced until crisp, slighly brown and curly. Particularly meats and vegetables are used in this method.
G
Glaze A mixture or liquid that is brushed on the surface of food, giving it colour and shine.
I
Infuse To place herbs, spices and other flavourings in hot liquid to flavour it. The process takes about two to five minutes, depending on how much flavour is needed. The term also refers to the liquid resulting in this process.
J
Julienne To cut foods into long thin strips. Particularly vegetables like carrots, baby marrows, celery stalks, spring onions, cucumbers or brinjals. It allows for a faster cooking time and looks good for garnishing purposes.
K
Knead To mix dough with the heels or palms of your hands in a pressing and folding motion until it is smooth and elastic.
L
Line Cake, bread slices, foil, vegetables, wax paper or oil is placed in a pan or bowl to provide structure or to provide a dish from sticking when it is cooked.
M
Marinate To combine or soak food such as meats, poultry, fish, vegetables or fruits with aromatic ingredients like spices, sauces or juices to add flavour or to tenderise.
P
Parboil To partly cook or boil food until partially done, particularly rice, pasta and hard vegetables such as potatoes and beetroot.
Poach To cook food or ingredints in simmering liquid just before it reaches boiling point. As with eggs, meats, poultry, fruits or vegetables.
Pot-roast A method quite similar to braising but is applied to larger pieces of meat (such as whole chicken, beef or lamb) cooked in a a covered pot with flavourings, seasoning and very little water.
Puree To mash and sieve food until it becomes a smooth and thick liquid. Particularly vegetables and fruits that are then used as a thickener or an added ingredient for flavour.
R
Reduce When liquid is thickened and the flavour is enhanced by boiling it uncovered until the volume is reduced.
Refresh To pour cold water over vegetables or plunge it in ice cold water, to stop cooking and to retain colour.
S
Sauté To cook food in an open frying pan or over direct heat in very little fat, oil or butter and shaking the pan so that the food "jumps."
Score To mark shallow or deeper cuts into meat (often diaganol) with a pointed knife. Fish is often scored so that it cooks evenly. This technique is good for marinating because it allows better absorption of the sauces and seasonings.
Sear To seal the surface and juices of meats, fish or poultry by cooking over a strong heat, this technique ensures that the flavour stays intact and moisture is kept in.
Stir- fry To quickly fry small pieces of meat or vegetables over very high heat in a wok or skillet, stirring constantly and rapidly. Traditionally used in Chinese and Japanese cooking.
T
Toss To thoroughly mix ingredients together by gently turning the pieces over multiple times. Often used when making salads with a variety of ingredients.
Truss Skewers, strings or pins are used to hold food such as poultry, meat or vegetables together while maintaining its shape.
W
Whip To beat food rapidly to incorporate air and volume into ingredients such as cream or egg whites until light and fluffy. Whipped ingredients are often used to top desserts or to add lightness to cakes.
Whisk To mix or fluff by rapid beating, so that the mixture combines well and is light, also refers to the utensil for this technique.
Z
Zest Outer layers of citrus fruits are thinly paired with a vegetable peeler, or grated with a zester or on a grater. When removed these are often used to flavour a variety of dishes, desserts and drinks with the volatile oils found in the rind.