Now You’re Cooking! Cookery Terms and Abbreviations


Accompaniment A side dish. Many food dishes are served with a particular food that complements the dish, e.g. curry dishes are often served with rice.


Aeration


A process that involves introducing air into a food product to make it rise, e.g. sieving flour, whisking eggs.


Al dente


A term that describes the firm texture that best suits some foods such as pasta or vegetables.


All-in-one


A quick method for making a cake. All the ingredients are placed in a bowl and mixed together at the same time.


Bake


Process that involves cooking food in an oven with dry heat. Bread and scones are examples of foods that are baked.


Bake blind


Process that involves baking pastry first without the filling. The filling is added after the period of blind-baking. This helps ensure that the pastry is fully cooked, e.g. quiche.


Boil


To cook food in rapidly bubbling, boiling liquid, e.g. boiling potatoes. Water reaches boiling point at 100° Celsius.


Bouquet garni A mixture of dried or fresh


herbs tied with string or in a muslin bag, added to soups/ stews/sauces to give extra flavour. It is removed before eating.


Cream


The mixing of butter/ margarine to form a creamy paste. In baking, butter/ margarine is often creamed with sugar.


Dice


To cut vegetables or meat into small cube shapes.


Doneness


Term referring to checking when a food item is cooked, which can involve checking the colour and internal temperature of a cut of meat, the moistness or firmness of a baked product, etc.


Dredge


To sprinkle flour on a board or a rolling pin prior to use; can also refer to sprinkling sugar on a baked product.


Fold A gentle process of


incorporating an ingredient through a mixture, in contrast to mixing in an ingredient. Flour, whipped egg white, etc. can be folded in.


10


Fry


To cook food in a frying pan using a hot oil. Shallow frying = shallow frying pan; deep fat frying = deep fat fryer.


Garnish


A decoration for savoury or sweet dishes, which adds to the overall appearance and taste of the dish, e.g. parsley on soup, mint on dessert.


Cookery Terms and Abbreviations


Glaze


To brush the tops of breads, pastries, scones, etc. with beaten egg or milk prior to them being put in the oven. It results in a glossy, golden colour.


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108  |  Page 109  |  Page 110  |  Page 111  |  Page 112  |  Page 113  |  Page 114  |  Page 115  |  Page 116  |  Page 117  |  Page 118  |  Page 119  |  Page 120  |  Page 121  |  Page 122  |  Page 123  |  Page 124  |  Page 125  |  Page 126  |  Page 127  |  Page 128  |  Page 129  |  Page 130  |  Page 131  |  Page 132  |  Page 133  |  Page 134  |  Page 135  |  Page 136  |  Page 137  |  Page 138  |  Page 139  |  Page 140  |  Page 141  |  Page 142  |  Page 143  |  Page 144  |  Page 145  |  Page 146  |  Page 147  |  Page 148  |  Page 149  |  Page 150  |  Page 151  |  Page 152  |  Page 153  |  Page 154  |  Page 155  |  Page 156  |  Page 157  |  Page 158  |  Page 159  |  Page 160  |  Page 161  |  Page 162  |  Page 163  |  Page 164  |  Page 165  |  Page 166  |  Page 167  |  Page 168  |  Page 169  |  Page 170  |  Page 171  |  Page 172  |  Page 173  |  Page 174  |  Page 175  |  Page 176  |  Page 177  |  Page 178  |  Page 179  |  Page 180  |  Page 181  |  Page 182  |  Page 183  |  Page 184  |  Page 185  |  Page 186  |  Page 187  |  Page 188  |  Page 189  |  Page 190  |  Page 191  |  Page 192  |  Page 193  |  Page 194  |  Page 195  |  Page 196  |  Page 197  |  Page 198  |  Page 199  |  Page 200  |  Page 201  |  Page 202  |  Page 203  |  Page 204  |  Page 205  |  Page 206  |  Page 207  |  Page 208  |  Page 209  |  Page 210  |  Page 211  |  Page 212  |  Page 213