Bake |
To cook by dry heat in oven or on hot surface. |
Batter |
To stir or beat ingredients with water to make it pourable. |
Bind |
To add liquid to a dry mixture to hold it together. |
Beat |
To introduce air in a mixture to make it fluffier. |
Blanch |
To put into boiling water either to peel or whiten. |
Chop |
To cut into tiny pieces with a sharp knife. |
Croutons |
Small toasted or fried pieces of bread. |
Core |
To remove the inner portion. |
Colander |
A Vessel having small holes in the bottom used as a stainer. |
Dice |
To cut into small cubes. |
Dressing |
Sauces or stuffing or seasoning of food. |
Dusting |
Sprinkle with sugur, spices, flour etc. So as to give it a light coat. |
Fat |
Any cooking medium like ghee, butter and hydrogenated oils. |
Glace |
To coat with a thin layer of sugar syrup. |
Glaze |
A polished finish given to dishes by coating with syrup etc. |
Gravy |
Juices that are exuded from vegetables during and after cooking. |
Grind |
To rub something until it becomes powder. |
Knead |
To work up moist flour into dough or paste. |
Paring |
Removing the skin, rind etc of fruit and veegetables. |
Puree |
Mass of pulp of vegetables or fruit boiled and pass through a sieve. |
Saute |
To fry quickly in hot pan with little fat until food is evenly brown. |
Steam |
To cook in the steam of boiling water. |
Stew |
To cook or simmer slowly for a long time in a covered pan. |
Strain |
To sepearate liquids from solids by passing them through a sieve. |
Whip |
To beat rapidly until frothy and thick. |
Yeast |
A substance containing fungous cells used in raising dough. |
Blend |
To combine all ingredients throughly until smooth & uniform. |
Cream |
To beat fat and sugar which softens the fat. |
Dot |
To scatter small amount of butter, nuts etc over the surface of food. |
Icing |
The process of covering with sugar coating. |
Prove |
To allow dough to rise, twice the orginal size by putting warm water. |
Skewer |
A long pin used for cooking a nos of food pieces at the same time. |
