After a long break with my little one, Finally I’m back to blogging….
Below are the few common cooking glossary most of us may or may not aware of this. I’m just sharing for you all for reference. Please add any if you would like to.
Appetizer : A small dish of food or drink served before a meal or as the first course.
Au gratin : Any dish that is covered with sauce, breadcrumbs or cheese and then baked or grilled.
Batter : A mixture of flour and liquid with a consistency that can be stirred.
Beat : To stir vigorously to make a smooth, frothy mixture.
Blanch : To prepare vegetables for freezing or further cooking by immersing briefly in boiling water.
Blend : To combine two or more ingredients manually or with an electric mixer.
Caramelize : To heat sugar till it browns.
Cheddar Cheese : A variety of cheese used in cooking.
Consistency : The thickness or texture of any mixture.
Core : To remove the seeds and tough center of a fruit/ vegetable.
Cream : To beat fat with a wooden spoon till light and fluffy.
Croûtons : Small slices or cubes of bread, fried or toasted.
Crumble : To break into small fragments.
Crush : To powder roughly.
De-seed : To remove the seeds from a fruit or vegetable.
Dice : To cut into small even cubes.
Dip : A thick sauce into which pieces of food are dipped before they are eaten.
Dot : To randomly place small dollops a butter, cheese, cream etc. on the surface of a hot, prepared meal.
Dough : A mixture of liquid, Hour etc. kneaded together into a mass or roll.
Dripping wet : Extremely wet.
Fold : Mix an ingredient gently another, especially by lifting the mixture with a spoon so as to enclose it without stirring or beating.
Garnish : To decorate.
Gateau : A cake, an ice-cream or anything shaped like a cake and lavishly decorated with cream and fruit.
Hard-ball stage : To cook sugar or jaggery syrup to a stage when a drop of it is placed in cold water, forms a hard ball.
Julienne : Food cut into thin, long strips.
Knead : to work the dough lightly by bringing the outside of the into the center, using the knuckles of the hand.
Marinade : A mixture of herbs, spices and a liquid (vinegar, curds etc.) in which food is made to stand to absorb additional flavor.
Marinate : To allow food to stay in a marinade and absorb the flavor that it imparts.
Mince : To cut/grind into tiny pieces. Usually applies to meat.
Mixer : A common term for an electric grinder or a food processor.
Mocha : A flavoring usually made with coffee infusion.
Mozzarella cheese : A variety of Italian cheese used in the preparation of pizzas and salads.
Praline : A sweet, smooth substance made by boiling nuts in sugar and then crushing them.
Puree : A smooth blended mixture of fruit or vegetable.
Rind : Tough outer skin of a fruit, for example, lemon rind.
Sauté : To cook lightly and quickly in a small amount of fat, turning frequently.
Shavings : Thin strips cut off the surface of a hard food.
Shortening : Fat suitable for baking.
Shred : To cut into fine strips, like with cabbage.
Sift : To pass through a sieve or food mill.
Simmer : To cook below the boiling point of water.
Slice : Cut food into thin long pieces.
Soufflé : A very light pudding puffed up with egg whites.
Stir-fry : Frying rapidly over medium heat while stirring briskly.
Stock : A liquid extract made from vegetables, fish or poultry used as a foundation for sauces, soups etc.
Wedge : A piece having one thick end and tapering to a thin edge, typically triangular in shape, for example, lime wedge.
Whey : A greenish liquid that separates after the formation of cottage cheese (paneer) or curds.
Whip : To beat cream, eggs or any other food into a froth.