February 07, 2011

COOKING TERMS



Batter: A thick, beaten mixture of flour and a liquid such as water, milk or egg.


Beat: To mix with an instrument using a regular, rapid, rhythmic movement.

Baste: While cooking or roasting meat, fat or gravy is poured over them from time to time to give them good taste.

Blanch: Soaking of vegetables or almond in hot water to soften or to remove skin of almonds.

Broil: Cooking on hot tawa. Spices are broiled before grinding. 


Brine: A solution of salt and water, used for preserving food like meat, or sometimes, for marinating food used for making Pickles.

Blend: To combine several ingredients to form a smooth content.

Boil: To heat a mixture or a liquid until bubbles appear on the surface, and vapour starts rising; also to continue the process thereafter.

Boiling Point: The temperature at which a liquid begins to bubble around the edges.

Brush: To spread seasoning, butter, or other coating lightly on a food.

Caramelise: To melt sugar slowly over low heat until brown and sticky.

Chill: To cool food by placing in a freezer.

Chop: To cut food into small pieces.

Combine: To join two or more ingredients.

Cream: To soften ingredients by beating with a spoon, rotary or electric beater until soft and creamy.

Colander: A perforated bowl shaped utensil for draining off liquids and rinsing food.



Dice: To cut food into small cubes of uniform size and shape.

Dust: To sprinkle food lightly with dry coating, such as bread crumbs,flour or sugar.

Drain: To free food from liquid.

Deep Fry: To fry in plenty of oil.

Dripping: Fat or juices that ooze out of a food, when cooking.

Flake: To separate food gently with a fork.

Fold in: The slowest form of mixing.

Fry: To cook food in hot oil till brown.

Garnish: To decorate food.

Grate: To rub food into small pieces on a grater. 

Grind: To reduce food to a paste.

Gravy: Liquid in which food is cooked.

Haryali Khoya: Cow's milk which has been boiled down until all moisture has been removed.


Khoya: Milk which has been boiled down till all moisture has been removed.

Marinate: To soak food in vinegar, wine or other liquids containing spices, herbs and oil for the purpose of allowing the essence to seep into the food.

Melt: To heat until the ingredients are changed from  solid to liquid.

Mince: To chop food as finely as possible.


Marinade: A liquid mixture usually spices mixed in curd in which meat or fish or paneer soaked before cooking.


Muslin: A thin, plain weaved cotton cloth generally used for hung curd.

Parboil: To cook food partially in water or any other liquid.

Pare: To remove the outside the skin or peel of fruits and vegetables.

Puree: A smooth sauce, obtained from vegetables and fruits, by passing them through a fine sieve.

Roasting: The ingredients should place in frying pan on medium heat by stirring constantly until the ingredients darken by a few shades and give out their distinct aromas.

Rub in: To combine fat and flour,  cut the fat into small pieces, then rub the fat into flour with your fingertips.

Saute: To brown food lightly over medium heat in ghee or oil.


Sift: To pass dry ingredients through a sieve.


Seasoning: Aromatic dried herbs used to enhance the taste and appearance of food.

Shreds: Small, long, narrow pieces usually used for garnishing food.

Squeeze: To drain out all liquid from a food by pressing.

Soak: To cover food with liquid until very wet.

Stalk: An individual piece in coriander or parsley.

Steam: Cooking by means of steam, generated by boiling water, without the food coming in contact with water.

Sizzler: A special iron plate is used for serving sizzler. It is heated to smoking point and vegetables, kababs, cooked chicken or meat is placed on it.
Butter and sauce are poured over the food and put on a wooden tray made to fit the iron plate and served immediately.




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