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Glossary of Cooking Terms |
Curd - Semi-solid part of milk, produces by souring Deep-frying - Frying food by immersing it in hot fat or oil Dice - Cut into small cubes Dressing - 1. Sauce for salad 2. Stuffing for meat or poultry Dusting: Sprinkling lightly with flour, sugar, spice of seasoning Freezing - Solidifying or preserving food by chilling and storing at 0 degree celcius (32 Fahrenheit) Garnishing - Decorating with portions of colorful and contrasting food Glaze - A glossy finish given to food by brushing beaten egg, milk, sugar syrup or jelly after cooking. Grating - Shredding food by rubbing against grater Grilling - Cooking directly under a flame or heating in an oven Grinding - Cutting or crushing ingredients into powder / paste Gravy - 1. Juice exuded by roasted meat and poultry 2. A sauce made from these juices by boiling with stock or wine and sometimes thickened with flour 3. Thick liquid made from adding water to vegetables or masala Griddle - Flat metal plate used to bake breads and cakes on the top of the stove Pulp - 1. Soft, fleshy tissue of fruit or vegetables 2. to reduce food to a soft mass by crushing or boiling Puree - 1. Sieved raw or cooked food 2. Thick, vegetable soup which is passed through a sieve or an electric liquidiser Saute - To fry food rapidly in shallow, hot fat, tossing and turning it until evenly browned Skewer - Metal or wooden pin used to hold meat, poultry or fish in shape during cooking Stirring - Mixing with a circular movement, using a spoon or fork Straining - Separating liquids from solids by passing them through a sieve or through muslin Vinegar - A clear liquid, consisting of chiefly acetic acid, obtained by the fermentation of wine, cider or malt beer Whipping - Beating an ingredient until frothy and thick Yeast - Fungus cells used to produce alcoholic fermentation or to cause dough to rise.
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