Cooking definitions
Baste To moisten meat, poultry or fish with their own juices while they are being cooked.
Blanch
•To remove skins from vegetables, fruits and nuts.
•To
Blend To combine two or more ingredients, usually a powder and a liquid, to form a smooth paste.
Boil To cook in water,held at boiling point.
Boutquet Garni A selection of herbs, usually sprigs of parsley, thyme, rosemary, a bayleaf, peppercorns, which are tied in muslin; the bag is placed in with the food being cooked and removed on completion of cooking.
Caramelise To melt sugar slowly until it turns golden brown.
Coat To cover entire surface of food with ingredients, e.g. coating cutlets with seasoned flour, egg and breadcrumbs.
Croutons Bread shapes which are fried or toasted.
Dripping Residue remaining in pan after meat or poultry is cooked.
Flake To separate food into small pieces with a fork.
Garnish To decorate food, usually with something edible.
Marinade To tenderise and add flavour to meat, fish or poultry. The food is placed in a mixture of oil, wine, vinegar and herbs.
Marinate To allow food to stand in marinade.
Parboil To boil until partially cooked.
Preheat To have appliance or oven at desired setting or temperature before adding food.
Puree To place cooked food in a blender or through a fine sieve to form a thick smooth mixture.
Reduce
•To simmer a liquid until it diminishes and becomes concentrated.
•To reduce temperature.
Saute To cook or lightly fry food quickly in a small amount of hot fat or oil, stirring frequently.
Scald To heat liquids to a temperature just below boiling point.
Seasoned Flour Add desired seasonings to flour, when coating meat for frying or making casseroles and stews.
Shred Cut food into thin strips.
Simmer To keep food at a constant temperature just below boiling point.
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