Cooking Glossary

BATTER : A mixture of flour and liquid with other ingredients that is beaten or stirred.

BEAT: To mix ingredients together in a circular motion using an electric beater, whisk or a spoon.

BLEND: To stir rather than beat ingredients until they are thoroughly combined.

GARNISH: To decorate a dish by adding food stuffs like coriander lime onions etc.

GREASE: To rub oil or fat onto the surface of food or utensils.

MASH: To soften and breakdown food by using hands, masher or the back of a spoon.

KNEAD: To work dough by pressing it with the heels of the hands folding torning and pressing it until it has been worked into an elastic texture.

BOILING: Cooking by immersing food in a pan of liquid which must be kept by boiling gently.

MAYONNAISE: A thick sauce made of egg yolk, oil vinegar mustard powder & flour.

PASTE: A smooth blend of a dry ingredient and a liquid.

STIRRING : mixing different types of food with a suitable tool such as a spoon, in a circular motion contact with the pan.

PRESSURE COOKING : Cooking at a higher temperature than usual, so that food is cooked much more easily.

BAKING : Cooking in a preheated oven.

SHALLOW FRYING: Cooking food in a pan with little oil.

DEEP FRYING: Cooking food in a kadai with a lot of oil.

GRILLING : Cooking quickly under a red hot grill.

SIMMERING : Cooking just below boiling point so that the liquid bubbles gently at the sides of the pan.

STEAMING : Cooking either in a steamer.