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A (4)

  • Acidulate

    add vinegar, lemon or lime juice to water which peeled raw foods, such as, artichokes, pears, potatoes or apples are added to prevent dicolouration.

  • Additive

    substances added to foods to assist in preserving, colouring, flavouring

  • Aerate

    incorporating air into food to make it lighter, for example beating egg whites

  • Al Dente

    referring to the correct degree of cooking pasta so that it is tender, but still firm to the bite

B (6)

  • Bake

    to cook in oven

  • Baste

    to moisten meat or vegetables during cooking by spooning over or brushing with cooking liquid from the dish

  • Batter

    mixture based on flour, eggs and milk, water or beer. Used to coat food such as fish or vegetables before frying, fritters or pancakes.

  • Blanch

    to cook raw ingredients in boiling water (generally vegetables), for a short time, then plunge into cold water and drain. Used to maintain crispness and retain colour of green vegetables such as asparagus and green beans. Also helps to loosen skins for easy peeling of tomatoes, onions, almonds.

  • Blind Bake

    to bake an unfilled, raw pastry case by lining pastry with baking paper, filling with rice, dried beans or pastry weights before baking

  • Braise

    to slowly cook meat, fish, poultry or vegetables in a small amount of liquid, in a tightly covered pan, either on cook top or in oven.

C (3)

  • Caramelised

    when cooking foods with a high sugar content they become brown and caramelize, eg onions

  • Chargrill

    a cast iron pan that has deep ridges and grooves so that the food sits above any fat that may accumulate giving charred, blackened lines across

  • Confit

    slow cooking of duck, goose, pork or salmon in its own fat or light flavoured oil

D (3)

  • Deglaze

    create the base of a sauce by simmering a small amount of wine or stock to a pan that has had meat or poultry cooked in it

  • Dice

    cut into small even cubes

  • Dry rub

    a mixture of dry spices or herbs used to rub into meat or poultry to give added flavor during cooking

E (2)

  • Egg wash

    lightly beaten egg and a little milk used to brush pastry before baking

  • Emulsify

    to mix egg yolks and oil together to form a smooth, thick mixture such as mayonnasie

F (3)

  • Filleting

    remove bone from meat, fish or poultry

  • Floret

    head of broccoli or cauliflower cut into small stems

  • Frittata

    savoury flat omelette cooked whole, in muffin pans or in a baking pan and cut into squares.

G (3)

  • Glaze

    to give a shiny appearance to food by brushing with a sweet or caramelized liquid

  • Gluten

    protein found in wheat and other grains

  • Grill

    to cook food on or under high heat to sear or brown the outside

H (1)

  • Hot Pot

    layered stew of meat and vegetables, commonly finished with a layer of sliced potataoes

I (1)

  • Infuse

    to soak an aromatic flavor in hot liquid to extract flavour

J (1)

  • Julienne

    food, usually vegetables, cut into long, thin strips, similar to matchsticks

M (3)

  • Mandolin

    sharp, adjustable blades held in a frame used for slicing vegetables in varied thickness and shapes

  • Marinade

    flavoured liquid that food is soaked in to enhance flavours

  • Mascerate

    to soak food, usually dried fruit, in a liquid with the purpose of softening.

P (3)

  • Parboil

    to partially cook in boiling water

  • Pinch

    a very small amount, usually ground food, held between the thumb and forefinger

  • Poach

    food gently cooked on low heat in stock or flavoured milk or water

R (2)

  • Reduce

    to lessen the volume of liquid by boiling and concentrating the flavour

  • Roast

    cooking meat, poultry or vegetables in the oven in a shallow uncovered pan

S (5)

  • Sautee

    to cook over a high heat in a small amount of fat in a shallow pan

  • Score

    to make shallow cuts in the surface of foods

  • Sieve

    to strain liquids through a strainer or muslin to remove solids

  • Simmer

    to cook food in liquid on a low heat just under boiling point

  • Stir Fry

    fast cooking, on high heat

T (1)

  • Truss

    to secure meat or poultry with kitchen string to keep its shape during cooking

W (1)

  • Whisk

    kitchen utensil made of a number of wires looped and joined together on a handle. Used to aerate cream and eggs to increase volume.

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