Now You’re Cooking!


Rub in


The process of rubbing butter/ margarine/lard into flour using the tips of one’s fingers. This process is generally carried out until the texture of fine breadcrumbs is achieved.


Sauté


To cook food quickly in small amounts of fat or hot oil.


Season


To add salt, pepper, herbs or spices to a food to improve or enhance the flavour.


Sieve


To pass a product such as flour through a sieve to ensure no lumps are present. This process can also help to aerate the product being made.


Simmer


To cook food gently, just below boiling point.


Steam


To cook food in the steam rising from boiling water.


Stew


To cook food in a little liquid over a gentle heat with the pot or saucepan covered. The liquid is served as part of the dish, e.g. Irish stew.


Stir -fry


To cook food in a little hot fat or oil in a wok. The food is stirred continuously. This is a quick method of cooking.


Stock


A liquid added to soups, sauces, curries, etc. It can be made using a convenience stock cube, to which boiling water is added. Alternatively it can be made from simmering meat bones (e.g. chicken carcass) and/or vegetables in water. The meat bones and vegetables are removed and the flavoured stock can then be used.


Top and tail To remove the top and


bottom parts of vegetables, e.g. carrots, parsnips.


Whisk


Process that involves using a whisk to blend and combine ingredients together. Whisking can also help to incorporate air into the mixture.


Wood of tomato The part of the tomato that


attaches to the stem. It is hard and unpalatable.


ABBREVIATION EXPLANATION tsp


teaspoon Zest


The outer skin of some citrus fruits that can add great flavour to dishes; can be removed by using a vegetable grater or a zester.


tbsp ml g


cm


tablespoon millilitres grammes


centimetres


12


Cookery Terms and Abbreviations


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